Winter Eggs.—All attempts to preserve eggs in the state they are when dropped by fowls have resulted in failure. The only way to have a supply of fresh eggs during the winter is to produce them. Pullets will generally commence to lay when they are about eight months old. With warm quarters and suitable food chickens hatched in April will commonly commence to lay in December. Brahma hens of almost any age will lay during the winter if they are well cared for. Eggs are more likely to be produced, however, by pullets that have just reached maturity. Warm and well-lighted quarters are essen« tial to the production of eggs during the winter. Fowls that are allowed to run out in the open air during pleasant weather are more likely to lay than those that are kept in close confinement all the time; Egg production during the winter depends as much on the quality of food given fowls as on the kind of shelter allowed them. Corn (maize) is about the poorest food that can be put to poultry with a view of producing eggs. Wheat and oats are much superior to corn. Raw cabbage, cooked potatoes, beets, carrots, and scraps of meat are all excellent. Chopped meat and vegetables, mixed with meal and fat, and cookedflike boarding-house hash, furnishes one of the best varieties of food for stimulating egg production. Fowls derive much benefit from highly-seasoned food during all weather.—Kentucky Live Stock Journal.
Trichinosis seems to bo again bn the increase in the United States, for. while the Commission appointed at Chicago nine years ago to examine the question, reported that 2 per cent, of the animals inspected were infected with the disease, a second Commission, appointed a few months' ago, reports that 8 per cent; of the pigs killed at Chicago were diseased., In Germany only one animal opt of the 36,510 _ hams examined at Hamburg last year bn being "unloaded from vessels from ■ the United 'States, contained 1 the trichine worms, and of 14,000 quarters of bacon' 85‘were diseased*; Germany .has now prohibited the importation of American pork, but a good deal still comes into the country by way of Liverpool.
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