Newspapers / Polk County News and … / March 13, 1914, edition 1 / Page 3
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THE Appropriately Garbed for Boudoir Special Features of; Interest to the Readers nf; Po bTlilniintu nnrl tko X an Surrounding Country SUGGESTIONS FOR THE BOYS' PIG CLUBS 1 FARM 1NJL. W b H0ME PAGE E W SUCCESS IN RAISING DUCKS One OT rlrSl toatiiuon o k i Quarters Dry ana oiean reep Old and Young Separate. . ,By ANNA GALIGHER.) Ducks always sleep on the floor or on the ground, therefore all .such places should be as clean ana ary as possible. Keep the floors covered vith clean litter Or straw, and change it every day, or as often as necessary. If a large number are housed to gether, once a day is none too often. Keep old and young separate, ana lont keep ducklings of different sizes together. The larger ones will abuse the smaller ones, especially at-.xeed lug time. ;: : ;.': " It is best to keep not more than. 35 in a flock, as they grow faster than when a large number are kept to gether. , ' - Pekin ducks that have been well fed and cared for through the winter will usually begin laying very early in the spring; sometimes before the cold weather is over. Ours used to begin about the last week in February. But it is difficult to keep the eggs from getting chilled, when they begin to lay so early, and besides, the first few eggs a Pekin lays each season will not hatch. , . , t 'v ; If the weather is not too cold, March Is about the proper time to begin sav ing the eggs. Remember they will not keep in hatchable condition very' long. Wrap each egg in paper andikeep in a cool place (50 to 60 degrees is about right) and turn every day until placed for hatching. These directions should be observed In caring for other . eggs. . ., i r, . .,.;.tr ' i .;: If incubators are used, the duck lings will be very thirsty after; they are hatched. Open the outside door -r-r " 1 iA-- ..v.- vw.vv..v J v. -v. A Bad Arrangement for a Duck House. and look through the glass once, in ft vhile. If they are, too warm they will be panting with their mouths open. They should be removed at once and given a drink of tepid water. If the air is cold they should be placed in a brooder as soon as taken 'from the Incubator. " ' ; " : , Ee sure to have the brooder properly regulated. The temperature should be ce about 90 at first. Keep the ventila tors in operation all the time, and lower the temperature as the duck lings get older. ' ' When two weeks old 75 degrees will be warm enough. When four weeks old they need not be kept in a brooder night if they have a comfortable nOUSe to sWn in - ' Don't overcrowd or overheat in brooders. The' first feed fori, the ducklings is dry bread soaked in sweet milk or water. Don't let it soak o long, or it will get gummy, and tbat Is what ducks do not like. . They cannot or will not eat sticky feed; they simply shake it out of their youths, and then it is - wasted. , Old ucks do the same thing. Place some clean water beside the feed each time.; Gld water will do when the ducklings firow older. : - ; Some coarse, clean sand should be Placed in the water each time or in 8me shallow vessel near the feed' or ater. They need both grit and water "U1ie eating. ::j r y , . But do not add sand or any. other grit to the feed. Don't confine ducks J 0ne kind of feed. They like a " JJrety- Never give young ducks milk w .wink. They will, smear their heads arid become very messy, Urn, bread is very good for young Jucks, but it is very fattening. We hJk feed raw mlxtures to newly fond ducks- They will eat raw oa. of course, but it will sometimes Ca"se bowel trouble. ; Too Qiuch milk will sometimes cause the- Gr(?en fooJ Is essential from in th If there Is Plenty of grass likp, yarJ that will do, although they e u best when it is added to their grain food. , raixte d not often DeSin feeding raw eekures untH the ducks are several U a althugh some green stuff aa(led once or twice a day. 1 AW. vir,-, Hog Raised by a Pig (Prepared t by the United States Depart- , ment of Agriculture.) Farmers' bulletin of the depart ment of agriculture has the following suggestion to . members of the boys' pig clubs, and others interested in hog production: The feeding and care are as import ant as the breeding in producing a good hog. Plenty of feed and good care may make a good hog out of a run V but lack of it will always make a runt out of a good pig. To make pork cheaply a permanent pasture and forage crops "must be used. . " ;, Young pigs must have a dry bed and plenty of sunshine. Begin feeding the pig as soon as he will eat, , and keep him growing until he is mature. ; Always keep plenty of clean, fresh water where the hogs may drink at any time. Quarantine all newly purchased ani mals for three weeks. Never ' keep a female for a brood sow, no matter ,how well bred she may be, if she will hot produce more than four strong pigs at a litter. The more milk; a sow will give the faster her pigs will , grow. Lice prevent a hog from doing well. Al way 8 keep a mixture of charcoal, wood ashes, lime. . sulphur, salt. and copperas before the hogs. f Every boy who becomes a member of a boys' pig club is urged-to do all within his power to learn,' and, if pos COW FEED COMES VERY HIGH THESE DAYS 4 Fine Holsteln-Freslan Cows. A Good Dairy Type. In all sections where dairying is be-1 year becoming more costly and every dairyman should make an effort to re duce the cost of his cow food.- , Instead of feeding hay that' is worth $15 a ton he should replace a large portion of it with ensilage which can be raised chiefly by machine labor. , Instead of supplementing a poor pasture with purchased grain foods, he should raise oats "and peas, green corn and other green soiling crops. ; Instead of buying fattening foods like corn meal, he should buy milk When hogs are fed. right, there wlU be very little odor in the pen. i If you . want strong lambs give ewes wheat bran In the grain ration. ;' ' ; . '; ; Keep the pigs warm. They will grow all winter if condiUons are right. y .; -- 7 The ' breeding sows ' should have a combination of foods and very little corn.' '-- :v'-'Urv a Rhoats land fall pigs are 4 1 i"v - ' I .. . ... I ttinn nrVion TTlTlIfir smaller in ine nyim ;v-r. sets in. . . ' - If the' hogs are warm and comforta ble, it takes less food to keep them thrifty. With" bacon at twenty-five or thirty cents a'pound it pays to keep pigsand keep them right. t - , . , ; . . . ; . . .. ..', ;..: :-K:,'vV .'. '". . ' . - mams. Club Boy In Alabama. sible, to become a winner in his club. To win a prize is not so great in it self, but to learn and to do the work required to win a premium will be of inestimable' value to him later. Each boy will be more skillful and compe tent because of a year's experience as a club member. ' The bulletin also contains the fol lowing advice for preventing hog cholera: Do not have hog lots next to high ways, railroads, or streams. If your neighbor's hogs have cholera do not allow anyone from his farm to visit your farm, and especially your hog lot or pens, and keep away from your neighbor's hog lot, whether his hogs have cholera or not. Do not keep pigeons or allow them to alight on your premises. Keep away crows and buzzards. Quarantine all new hogs brought to your place until you are sure they are free of disease. Do not allow a patent-medicine man on your nlace. for you do not know how recently he has visited a sick herd. Disinfect, your, wagon and your own shoes and clothes after hauling hogs to stock yards or railroad loading penS. . : V5' :-';' U Avoid every possible way of carry ing infection to your hogs. 'An ounce of prevention Is worth a pound of cure" is an old saying, but in this case -it is everything. mm! producing foods like bran, cottonseed meal and gluten meal. As a rule it is most, profitable to buy , the kind that will' produce the most protein at the least cost.' Many of the failures in dairying are due to the fact that farmers disre gard these points and go but and buy grain foods without discriminating judgment To keep good cows and feed them good wholesome food in abundance and provide this food cheaply is abso lutely necessary if; we are to make a substantial profit from the business. - v ,f . . . Never groom a horse while he is eating. 1 Look out that the fowls are not over- fleshy. It is not good for man, beast or fowl to be too fat Never give water or oats to a horse until he has been In the stable an hour and has had some hay. ,;r: - : Sharpen and repair all garden, tools; Purcnase any new ones neeaea so as to have tnem on nana. "Hens positively cannot be kept healthy and brisk very long If they do not nave pure, fresh food, and in good variety. Change the bit of the horse with the sensitive mouth. ; Take off. the check, or let it out Try a large rubber-cov ered bit Decldina Factor and docking ot lambs' are "neglected. the market is the deciding factor of a larger or smaller price paid for, them. AVOID THE SPRING DISEASES Give Extra Attention to Health and Condition of AH Farm Stock .Worms Cause Much Trouble. Now Is the time to give a little ex tra attention to the health and con dition of your sheep and hogs; in fact, all farm stock. Never was a 4stitch in time" more profitably 1 ta- ken than right now in doing all you can to rid our stock of worms and Parasite infarHnn PraoHtallv . all v w w . AMVMVU1 v UA spring diseases and troubles of all farm stock are caused by worms, and with the opening of sarin these pests will develop and multiply in in calculable numbers and with such ravenous' and destructive appetites it is impossible for farm stock to thrive when they are present. Their , presence is indicated bv drowsy, dull eyes, rough coats, gaunt- ness, general rundown condition, in- aigestion, finally resultinjr in the de velopment of a disease. Sometimes the animals may have a good appe tite,, but the food they eat does them little. If any good. The trouble is tne worms in the stomach are getting all the nutrition and ? the animal is practically starving. Get rid of the worms early and when spring- opens up your stock, will have every chance to thrive and keep healthy. Give them a good tonic something that will kill and expel the worms and at the same time tone and con dition the stomach. Do it now.' and you will be a good many dollars bet ter off a few months hence. There are some excellent prepara tions on the market for worms which you can test without risk before you pay. look them up and get rid of tnese pront-eating . pests : before they get a firm spring footing among your stock. . MAKES LOADING CHUTE SAFE Every Ftrmen tKnowa, Importance of Arranging Floor So That Animal Escapes Injury by Slipping. CBy JOHN Y. BEATTY, in. the Farm and Fireside.) Every live stock farmer knows the need for a good loading chute, but anyone who has had the misfortune to have an animal slip on a chute re alizes the great importance of hav ing the floor so arranged that there is no chance, for the animal to slip even when, the boards are wet Cleats sometimes break off, but the chute shown ; In ' the j accompanying drawing never causes trouble in this A Safe Loading Chute. way. - Instead of laying the floor in the usual way, the, boards are . each laid up over the edge of the one just in front This makes the edge of eacl board a cleat and these cleats do not break off. It takes just a little more lumber to make such a chute, but the safety of it much more than , repays for the Vextra cost. When you come rieht ddwn to it the extra cost amounts to but little anyway. ATTENTION TO COST'S FEET Practice and Observation Will Soon Enable Man to Determine Amount of Trimming Needed. " Regular attention to the feet of colts is absolutely necessary in this country. The hoofs , often tend to grow in ab normal ways, too long on one side. tending to twist the fetlock joint or too long at the toe, .which tends to strain ' the . ligaments, " and which' also tends to faulty action. ' In trimminjjft&e hoof all that needs to be done can be done , with a rasp. The hoof wall should be rasped off on the bottom surface until the relation of the heel, side and -toe is approxi mately .one, two and; three in length, and the work should be done in such a manner as to cause the foot to rest squarely on the ground. Practice and observation will soon enable a man who has fair judgment to determine just what trimming each colt needs and how' often attention will be re quired. As u general rule the feet lhould be examined every six or eight reeks. ' . fNCE in a while the woman of to w day finds it expedient to spend a day, or part of one, in the seclusion and quiet of her own room. Such ( Quiet days are too few, and in the course of any one of them she may be called upon to receive her very Intimate women friends or the mem bers, of her family. She likes to be prettily garbed, for this reason, and for the further reason that - the day Is more enjoyable to herself when her comfortable arraying is also attract ive. - The effective boudoir garb pictured here includes a handsome petticoat of fine . nainsook , trimmed with lace and embroidery, a little coat of Swiss em broidery and a .cap of embroidered batiste decorated with a small wreath of fine flowers and narrow ribbon bows. . . The petticoat is made of the plain nainsook with a very wide flounce added. The flounce is made sepa rately and is. an intricate affair of embroidered batiste and Val lace in sertion. The embroidery has a deep scallop along the lower edge and is finished with wide Val lace edging to match the insertion. At the upper edge the, pattern shows a beading through which plain satin ribbon is run. It is set onto the body of the petticoat with a- rowof insertion. A petticoat of this kind is worn over another of plain net Various Silks in PREPARE : to reckon with moire : when the matter of your Easter bonnet comes up for consideration. This handsome material has made a great success as a feature of spring millinery. In big overtopping bows, in standing ruffles and plaitings, and in the body of hats, moire ribbon is one of the assured styles for the ap proaching spring. - ; ; : ; j Other; ribbons and other kinds of silk are used as much but not "fea tured" tas taffeta is in the makeup of the new hats. ,-...- 7'" f For early spring nothing could be better than moirei It is elegance- ex pressed in ribbon. The weave has the; appearance of being - heavy, al though it is not ' in reality heavy weight and lends Itself to the stand: ing ruffles and plaitings and the big. vigorous bows which designers are using, with such good effect On ' turbans, standing brims and coronets are covered with moire, laid on plain, or shapes of straw or silk braid are provided with soft crown and trimmings ot moire. The little coat, or dressing sacque, is made In two pieces a body and a basque. It hangs loosjy to the figure. The body is cut out with the scallop edge of the embroidery sloping up ward -at the front The basque is a scant flounce stitched on the body. Sleeves are plain, made of a piece of the edging. They reach to the elbow and are set in. .-.l-.. ':'.;,' A net or chiffon or lace corset cover or underbodice is worn under , this little matinee. The opening at the neck is finished with a narrow frill or niching; and the fastening at the bust t is decorated with, a cluster of chiffon roses. There are any number, of boudoir caps from which one may make a se lection, and any number of materials of which they are made.; The very handsome modehshown in the picture almost hides the hair with scant ruf fle of lace falling about the face. V Pretty beaded boudoir slippers com plete this "attractive lounging toilette. An inspiration to rest lies in its dain tiness and comfort It is the costume for another phase of the changing aspects of the daily life of modern' women. Its suggestion of quiet and rest ; and leisure are worth consider ing. ' They are pretty ami polite invi tations to make interviews short and to allow the needed day of quiet in our busy lives. JULIA BOTTOM LEY. Spring Millinery . A smart turban is shown here with a plaited ruffle at" one side. .The whole turban is in mustard-colored hemp and moire- ribbon, finished with a Ut tie bunch ; of cherries at the front It is an American design of French inspiration, .and no French ateUar would scorn to be sponsor ' for it , - One of those pretty little brimmed hats made of silk braid, which have proved so captivating to the highest class of buyers, -is shown here, trimmed ; with ' standing plaited ruffle of moire. There is a little wreath of forget-me-nots and other diminutive blossoms finishing' the trimming. This hat is shown for spring' developed in all the fashionable colors. ' - A. plain tailored hat with hemp brim and satin rown " appears in a deep petunia color with standing ornament made of braid. For early wear and to outlast the Lenten season, it-is in all ways a desirable model. The design is elegant for a suit hat; and is one it a great number showing soft crowns of silk. ' , JULIA BOTTOM LEY. ? I r . . :v 1 i s f
Polk County News and The Tryon Bee (Tryon, N.C.)
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March 13, 1914, edition 1
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