Newspaper Page Text
HIGH QUALITIES
OF FANCY FOWLS
Ornamental Varieties May Pro
vide Attractive Revenue When
Properly Developed.
HAMBURG IS PROLIFIC LAYER
Principal Characteristic of Frizzles Is
Peculiar Feathering—Have No
Particular Qualities to Recom
mend Them.
1 Prrpfcr*d l» tli - ('nil'*'! State* Department
of Agriculture.)
Eggs ami meat for hi mat uses or for
marketing are not the only possibilities
of the poultry industry. In addition :
to the fowls kept primarily for their
erononife value or utility there are
many throughout the country whose
onnci'H hreed them merely for pleasure
amj .secondly for the profits more than
likely to result In supplying others
.VJioso fiiney takes file same channel.
Ornamental breeds anil varieties
may and often do possess considerable
economic value, and some of them un
doubtedly could he developed, nr
.
Golden Pencil Hamburg.
cording I" the poultry specialists of
the rutted States Department of
Agriculture, Into birds having high
Utility qualities. For example, the
Hamhurgs are fowls which always |
have been rated 11s very prolific lay
ers. although their eggs are small. He
cause they have not heen extensively
kepi In lids country and because they
have not heen bred very systematically
for any purpose except exhibition, their
utility qualities have tint been de
vehiped to the highest possible point.
In the same way the Polish fowls fre j
quently are prolific layers, hut the
crests they carry, while unique In ap
pearance and adding greatly to their
beauty, are handicaps when the birds
are kept for utility purposes. '•
In the Polish breed are these varie
ties: While l Vested Black, Bearded
Holden. Bearded Sliver, Bearded
While. Bud' l.aeed, Non Bearded Hoi
den. Noii-ltearded Silver, and Non
Bearded While. The Hamburg breed j
has these varieties: Holden Spangled,
Sliver Spangled. Holden Penciled. Sli
ver Penciled. White and Black.
Farmer’s Bulletin 1221. recently Is
sued hv the Department of Agricul
ture. credits the game hreed with
eight varieties: Black Breasted Bed,
Brown Bed, Holden Puckwing, Silver
Duck wing Birchen. Bed Pyle, White,
and Black.
The Oriental class Includes two
breeds, the Sumatra of which there Is
one variety, the Black, and the Malay
with one, the Black Breasted lied. The
Standard of Perfection gives tills
class also the Black-Breasted Bed
Malay Bantam.
The miscellaneous class Includes two
breeds, the Sultan and the Frizzles,
and the Standard of Perfection In
cludes with It the Silkies, a lmtitnm
breed.
Types of Plumage and Form.
The ear lobes of all Polish chickens
are white, the eggs are white, and the
hens are classed as nonsitting or non
c I
f
1 ........ jI
-- .
Male Frizzle—Faathers Have Not
Dried Like This From Recent Wash
ing, but Grow in This Unusual
Fashion.
broody. The legs and toes are slate
blue Iji all varieties except the Whtte
t’resteil Black In which they are a
darker blue, approaching black. The
skin Is gray or gray isti white, which
does not recommend the birds for table
purposes in this country where the de
mand is for yellow-skinned fowls The
crest which all Polish carry is charac
teristic of the breed and adds much
to its beauty. The contrast between
the xvhlte crest and the black body of
the Whito-t'rested Black makes this
variety very heatnifttl, and rather dif
ficult to breed in perfection.
The color scheme of the Bearded
Holden Polish l« very beautiful, the
plumage being a golden buy latvd with
slack through o«< except for the fluff,
which Is light hay with some black
mixture or tinge, and for the primary
'eathers which are bay with a biack
end. The color schemes of the male
and female are Identical.
The Bearded White Polish Is a pure
I white throughout, free from any for
elgn color.
The Hamburg, said to lutve originat
ed In Holland, although the name has
come from the Herman city of Hum
burg, Is u small fowl. If anything,
smaller than the Leghorn. There Is
more or less variation In size among
the varieties, the Black atnl Silver
Spangled tending to run largest. There
are no standard weights for this breed.
In type It resembles the Leghorn very j
closely. Tin* birds are neat bodied, I
well rounded, and well finished
throughout. The comb Is rose, anil
j runs rather lurge for the size of the
bird. The ear lobes are of good size,
white and nearly round.
Hamburg Popular in Europe.
The Hamburg lays white eggs, and
the birds are classed as nonstttlug and
non broody. In Europe these, birds
have ah enviable reputation as layers
of large numbers of eggs, hut they
have not been kept and bred exten
sively along that line In this country.
The small size of the egg has heen one
reason for this.
An Interesting peculiarity of the
Sumatra, one of the Oriental class, is |
the small red ear lobe on a hen laying |
a white egg. The hreed Is classed gen
erally as broody, and the hens have
the reputation of being excellent moth
ers. The Sumatra- are black through
out, the surface having a very highly
developed green sheen, while the un
dercolor Is dull black.
The Frizzles, In the miscellaneous
class, are peculiar birds. In an ex
Idhltlon they are certain to attract at
tenflon. Their prlneipul churacterls
tic Is the peculiar feathering. Instead
of the feathers growing in the usual
manner, they have a curled or curved
appearance, the end of the feather
tending to cttrl up mid hack toward
the fowl's head. A considerable varia
tion occurs In the amount of this curv
ing. but the mure pronounced it Is the
better. The comb should be single,
and the number of toes four. A num
ber of colors an- allowed in the Friz
zles, without dividing the breed Into
separate varieties. These are black,
white, rial, and hay, the only require
ment being that cacti bird shall he a
solid color unmixed with any others.
Shown In pens the birds, male and
female, shall tie of the same color.
Frizzles are not often seen In tills
country, ami are kept only on account
■ if'" X “> 1
r i
Female Frizzle.
of tlu'ir unusual appearance. They
have no particular qualities to recom
mend them over normally feathered
fowls.
The bulletin referred to above. No.
1221, contains complete descriptions
of many of these interesting and pe
culiar breeds and varieties of orna
mental poultry.
BALANCED RATION IS
ESSENTIAL FOR EGGS
New Things Discovered to Be
Given Consideration.
To Overcome Acid in Feed Mixtures
Necessary to Supply Meat Scrap
or Something Similar—Fresh
Milk Will Help.
Every person who keeps poultry is
surt* to he impressed sootier or later
by the Importance of feeding well
j balanced rations, especially for the
production of eggs. Ordinarily a bal- j
uncod ration means a ration that bus j
the proportions of carbohydrates. pro- j
leln and fat that have been found by i
experience to produce the best results, '
but new things are being discovered
that need to be given consideration In
balancing a ration. For Instance, It Is
now thought that It may he well to ]
I have a balance between the add and 1
j alkaline feeds and that there Is a pos
sibility that the continued use of an
add forming diet may lead to a great
i er susceptibility to certain diseases,
i The grain mixtures that are com
monly used by poultrymen are acid.
Mash mixtures containing sufficient
quantities of digester tankage, meat
and bone meal, dried milk or dried
blood will be alkaline. The acid in
feed mixtures cun be overcome by
these feeds Just mentioned and by
ground limestone and oyster shell.
This further emphasizes the necessity
of feeding a mash containing meat
scrap or some feed of this kiinl. Ureeu
feed and fresh milk, also help to over
come acidity.
FEED FOR PIGS AND POULTRY
Nothing Better Than Buttermilk sot
Supply of Protein in Most
Digestible Form.
There U nothing so good for an all
round feed for pigs and jvoultry as
buttermilk. It furnishes protein In the
most digestible form, and contains the
vltantlnes that are now known to he
absolutely essential for the growth of
the young and the health of all on!
mala.
THE MONTGOMERY MONITOR. MT VERNON, GEORGIA.
j EVENING FROCKS AND 1
I ALL-ENVELOPING COATS ||
I’ \ EVENING gowns the designer has
a choice of silhouettes, and often !
his fancy lightly turns from
long, slender lines to those that are
bouffant. Fa.-bion Insists upon the
slim silhouette for daytime dresses,
but says “what you will” for evening;
the inclination is usually toward slen
derness. Whichever silhouette is chos
en, tile maker of evening frocks may
give them any flavor he will. They
may he brilliant and stately, or friv
olous—if they have “a grace In being;
guy”—or they may be satisfied with
unpretentious prettiness.
The most successful evening frocks,
with full skirts, employ taffetas in
Wk’.v5.,,... «M»Wt wwa—liwwmi
— —l I
“WHAT YOU WILL” FOR EVENING WEAR.
lively colors, but satin, georgette, raa
dnes and net keep it company, and
these lovely fabrics are supplemented
with many furbelows in which rib
bons, artificial or made flowers and
varied ornaments are included. Vel
vet vindicates Its use for slim and
gracefully draped gowns made to
grace the most formal affairs with
narrow trailing ends of drapery re
placing a regulation train, on some of
them. Black is almost the universal
choice lu color, and skirts are always
long.
The same character of gown is made
'
FAVORITE MODELS IN COATS.
j nr st quin-covered and beaded materials,
i Theie brilliant stuffs must be dis
i erectly used, the colors carefully chos
en. They are most successful in or
chid, lavender, light blue, pate rose
and in royal blue. One of the most
beautiful models, of crepe satin, is
pictured here, with festoons of beads
hanging from square eabochons al
! most covering It. Long ends of chif
fon velvet, hanging from the shoul
ders, trull at the sides, and flesh-col
ored chiffon finishes the neck,
x It Is the mission of coats to he
generous in their proportions, what
ever they an' iiade of and In what
ever style they are made. Whether of
j cloth or fur (and usually of cloth with
fur), they ore sumptuous all-envelop
ing wraps, that look equal to making
their wearers unconscious of the
cold. The materials used for
them are velvety, soft and thick
and to add to their sugges
tion of warmth they call upon nat
ural furs to furnish them with huge
collars and deep cuffs.
The styles, especially In fur coats,
are considerably varied, so that there
Is a choice of silhouettes. There are
! models in cloth or fur with flaring
skirts and long waistlines, others with
I bloused backs, and long garments that
| may he adjusted on lino's that best
suit the wearer. Favorite models are
illustrated here. They are straight
and wide, with sleeves greatly varied
| and are almost invariably provided
j with fur collars and cuffs. Occasion
| ally they are elaborated with rich em
broideries and fringes or splendid
■ tassels, ns in the sumptuous coat
| shown with cape collar of squirrel fur
| and curious sleeves banded with fur.
These sleeves are featured by means
of a rich, braid embroidery and ap
pear to be cut in one with the coat.
The very handsome fringe which
finishes the decoration. Is of chenille.
A coat which will please many dis
criminating women is pictured with
deep collar and cuffs of squirrel fur
and bands of the fur finishing the
pockets. It is made of heavy Bolivia
cloth in taupe gray and hangs straight
at the hack. A narrow sash of the
fabric slips through slashes at the
sides and is looped over at the front
where It may be gracefully tied.
GDTYtIOHT ft VQTMf JHtCHt
0 KITCHEN |II
CABINET
Copyright, 1921, Western Newspaper union.
"Our day is that of short cuts,
latior-saving devices and greater effi
ciency In all forms of labor. In steam
and electricity man has come Into
possession of well-nigh unlimited
possibilities."
WHAT SHALL WE HAVE TO EAT?
Those who have once tried tuna
Ash will always he a friend of it. It
lacks the fishy taste of
the ordinary canned fish,
making it most accept-
T/WwS aide for salads and vari
ous dishes.
I;| fis-fli Tuna Fish Salad. —
lr M Take one cupful of
f\ | shredded tuna, three
! fourths of a cupful of
boiled salad dressing, j
one-lialf of an envelope of gelatine,
one-fourth of a cupful of water, one
half cupful of chopped celery, one
green pepper chopped, one-half tea
spoonful of salt and one-fourth tea
spoonful of paprika. Soak the gela
tine in the cold water, then add It,
with all the other ingredients, to the
hot salad dressing. Turn Into indi
vidual molds that have been dipped
in cold water. When molded turn
out on crisp lettuce leaves.
Sponge Pudding. —Take one and
one-half cupfuls of milk, four table
spoonfuls of flour, a pinch of salt and
cook together until thick. Add two
tablespoonfuls of sugar and when
cooled a -Ittle the yolks of three
eggs well beaten. Fold in the beaten
whites and bake in a buttered bak
ing dish until well puffed. Serve with
the hard sauce above.
Baltimore Pudding.— Take one-half
cupful each of molasses, milk and
beef suet finely minced, a cupful of
flour and a cupful of raisins, the
juice and rind of a lemon, one-lialf
teaspoonful of soda, a teaspoonful of
salt, a pinch of cloves, mace and cin
namon. Steam five hours and servo
with an egg or hard sauce. Prepare
the hard sauce with two tablespoon
fuls of butter creamed, one cupful of
powdered sugar added gradually and
two or three tablespoonfuls of
whipped cream. Flavor with vanilla.
Hermits.—One might well be will
ing to be a hermit if fed on such
cakes. Take one and one-half cupfuls
of sugar, one cupful of shortening,
using butter If possible; three well
beaten eggs, one teaspoonful of soda,
one cupful of finely chopped raisins
and flour enough to roll. Roll and
cut as. for any cooky. Bake in a
quick oven.
A simple lettuce salad with French
dressing will he good, with an*apple
pie for dessert. Other good things
for the rest 'of the week will be found
in the following:
"The things that haven't been done
before.
Are the tasks worth while todey.
Are you one of the flock that foll
ow, or
Are you one that shall lead the way?
Are you one of the timid souls that
quail
At the Jeers of a doubting crew.
Or dare you, whether you win or fal>
Strike out for a goal that’s new?”
NOVEL WAYS WITH FRUITS.
When oranges, grapefruit, kumquat>
and lemons are plentiful in the mar
cupful of butter
add three-quarters of a cupful of su
gar and beat until smooth. Then add
two egg yolks, one-quarter of a cupful
of orange juice and the grated riud ol
one-half an orange. Mix and sift
three-quarters of a cupful of flour,
one-quarter of a cupful of cornstarch
and two tenspoonfuls of baking pow
der. Add to the first mixture, and
when well blended fold in the well
beaten whites of two eggs. Grease
a shallow pan, sprinkle with powdered
sugar and oiie cupful of finely
chopped Walnut meats. Pour in the
cake batter and hake in a moderate
oven 25 minutes. Remove from the
pan, cut In half crosswise and put to
gether with orange Ailing; cover with
orange Icing and cut in narrow strips
for serving.
Orange Filling.—Cream together one
tablespoonful of butter and three ta
blespoonfuls of powdered sugar. Mis
two tablespoonfuls of flour, one-third
of a cupful of sugar, one egg yolk
until smooth. Add one-quarter of a
cupful of orange juice, one teaspoon
ful of lemon juice, one teaspoonful of
grated orange peel, one teaspoonful
of lemon juice. Cook over hot wa
ter, stirring constantly until the mix
ture thickens. Add the butter mix
ture and cool before spreading.
Orange Icing.— Mix the grated rind
of one orange with one teaspoonful of
lemon juice, one tablespoonful of or
ange juice and one egg yolk. Beat in
confectioner's sugar until the mixture
Is stiff enough to spread. This will
take about one and one-half cupfuls
of sugar.
Molded Rice With Oranges. —Cook
I enough .flee to serve the family, mold
| in a small bowl, fnmold and garnish
| with sections of orange with all the
I membrane removed. Sprinkle with
powdered sugar and serve with cream,
well whipped.
CALOMEL GOOD
BUT TREACHEROUS
Next Dose May Salivate, Shock
Liver or Attack Your
Bones.
You know what calomel is. It’s mer
cury; quicksilver. Calomel is danger
ous. It crashes into sour bile like
dynamite, cramping and sickening you.
Calomel attacks the bones and should
never be put into your system.
If you feel bilious, headachy, consti
pated and all knocked out. just go to
your druggist and get a bottle of Dod
son’s Liver Tone for a few cents which
is a harmless vegetable substitute for
dangerous calomel. Take a spoonful
1 and if it doesn’t start your liver and
straighten you up better and quicker
than nasty calomel and without making
you sick, you just go hack and get your
money.
Don’t take calomel! It makes you
sick the next day; it loses you a day’s
work. Dodson’s Liver Tone straightens
you right up and you feel great. No
salts necessary. Give it to the children
because it is perfectly harmless and
can not salivate.—Advertisement.
Odd Idea Concerning Tobacco.
When tobacco first came into use in
Europe it was generally regarde!?! as
a cure for diseases and a protection
against catching the plague, etc.
THE Id MS
DNHAPPINESS
Poor Blood Makes Bad Health—
Then Come the "Blues.”
Once the vigor of red blood becomes
sapped of its strength, the door to hap
piness is literally slammed. Weari
ness of body follows and it unfailingly
engenders depressed thoughts. To be
reserved and cheerless becomes a
habit. After a time there is an almost
filmy dimness in the expression of the
eyes and a pallor to the skin. Days
seem dull and dark and difficult. A
sense of insufferable gloom pervades
the spirit.
Then it is that Gude’s Pepto-\langan
is the great help. It is a red blood
builder. It puts red into the blood —
increases the number of corpuscles
which make blood rich and red. When
the blood is restored to its natural
healthy state, the sensation of well
being returns. Instead of shuffling
along carelessly, there is the firm and
springy step, the bright lusterful eyes,
the clear complexion, identifi«y* with
the strength and vigor of good nsNiith.
The druggist has Gude’s Pepto-Man
gan In both liquid and tablet form.
Advertisement.
Discretion in Business.
“Who was the lady that just bought
a package of insect powder?” “I’m
sorry, but that's a business secret.”
DANDERINE
Stops Hair Coming Out;
Thickens, Beautifies. |
I
35 cents buys a bottle of “Dander
lne” at any drug store. After one ap
plication you can not find a particle
of dandruff or a falling hair. Besides,
every hair shows new life, vigor, bright
ness, more color and abundance. —Ad-
vertisement
No More Credit.
“1 understand you prefer chargesjl
against this man,” said the judge.
“No, your honor,’’ returned the gro-l
eer. “I prefer cash, and that’s whatl
I had him brought here for.”
Freshen a Heavy Skin
With the antiseptic, fascinating Cud
curu Talcum Powder, im exquisite!
scented convenient, economical fact
skin, baby and dusting powder an
perfume. Renders other perfumes su
perfluous. One of the Outicura Toll*
Trio (Soap. Ointment, Talcum). —A*
vertisement.
The Point of View.
His friends say: “What a bree7j
liersonality.’’ His enemies say: “WIJ
an awful blow.”—Wayside Tules. f
FOR COLDS. PAINS
Use Vacher-Balm ; it relieves at onc|
AVOID IMITATIONS.
If we have no agent where you livi
write to E. W. Vacher, luc., Net
Orleans, La.—Advertisement.
Many a bad man hO3 been cowl
by the milk of human kindness.
