6 Pleasure and Profit You can have both by keep ing poultry. But pleasure in poultry keeping dspends largely upon the profits. To make money with poultry, you must knew hew to care for them. IThe International Correspond ence Schools will train you in the method* that have enabled hundreds to build up profitable bark-yard flocks and scores to establish highly profitable farms. Earn $1 an Hour Keeping Chickens Many men and women who have applied the methods given in the I. C. S. Course in Poultry Farming are making their spare time pay them a dollar an hour. They keep their tables supplied with eggs and meat and have a surplus to sell at high prices. "By applying tfie methods I learned from the I. C. S. Course in Poultry Farming, I made $165.21 profit from 90 hens in the last six months and increased my flock by 100 pullets and IS cockerels," writes J. B. Myers, Muskogee, Ohla. "My profits last year, before I began studying poultry farming, were only $28.59." "After failing with poultry four times 1 enrolled in the /. C. S. Poultry Farming Course, started again, and am making $24.00 a month from 100 common hens. IThe Coarse is worth ten times what / paid for it," says £, J. Hennessy, Hecla, Pa. Get This Free Poultry Book An illustrated 56-page book, ex plaining bow you can get the train ing that will enable you to succeed with poultry, will be sent free on request. This book tells how you can I build up a business from a small ■ beginning. It shows how you can S learn to breed and feed for eggs, get J9 the most rapid growth for market, ■ win prizes at poultry shows, and a make money from poultry the year I around. To get this valuable book B Mark the Coupon -Mail It NOW !jlll™7^MAU^R^P^D^CrSoLs] Boi 1680 SCRANTON, PA. 1 Explain, wine-* * any obligation on my part, how 1 I I can qualify for the portion before which 1 mark Xl I I □ Poultry Farming: Q Median. Engineering ■ a _ Poultry Breeding _JMechanical Drafting I I _ General Farming _ Autombile Running J * _ Soil Improvement _ Gat Cnginea I _ Fruit and Vegetables _J Stationary Eagtarerlar I I _ Mm Steek sndl>alr?tag _ Electrlca 1 Engineering a I_ Cirfl Service ZjCeetrft L!gfat'v> Railways I - Bookkeeping L.jCivil Fnfrineertng _ Stenography _ Salesmanship I. Building Contracting Advertising _rfH<*atlsf Teau it Pluai < £ i—j Window Trimming j | Name ■ I Present Bmp'.jyer I | Street and No j lot}- State I Try Telegraph Want Ads POLITICAL, ADVERTISING Bringing Dp Father# «j) # # # # By WHEN YOUR FRIEND. MR. HOW Do YOU-I'YE KrJOWM Y( f -RCPfE mßEf* [( S>IR- » .WASN'T BORN OH'. NO-I'M SURE WAIT A MINOTF - I 1 M P UC O [ , «>EE - TOO RO NR.JONES HIM A 4REAT YOO*W|FETOO- YeARS A«0 - IT V/U2. YOUSE- VANT TO BE SVFLL T^P^TmpT TIP THE SERVANTS AS IT IS WANT THP > M ALWAYS MAfff "YEARS' CXON'T YOU WORK THE LAUNDRY- THE COYS CALLED Anin-T.DTSC Jclv/Lw c lIT W " THE CUSTOM IN ENGLAND- sfSIISI <iLAD TO MEET MA«<S)E! IN A LAUNDRY "YOU 'SLATS"' ANDTIPTHE StRVAYSTS* YOU'LL NEVER I £% J APPEND OF MY IV J HE IS SWELL ' —y— , A<iA ' N: "_,^ k ** T ™ " j SATURDAY EVENING, SPECIALLY FATTENED POULTRYJROFITABLE Easy to Increase the Weight and Get a Better Price Per Pound by Feeding in Crates or Pens By Dr. T. J. Clemens Practical Poultryman and Poultry Editor, iPhialdelphla Inquirer COPYRIGHT, 1915 Many poultrymen are content to market their fowls either without fattening them at all or merely giv ing them a little extra feed In their yards. In this article Dr. Clemens points out the flnanciul loss occa sioned by such practice, and shows how larger profit* may be secured by fattening the birds In pens or crates. Poultrymen will never be able to realize the largest returns on their product until they have made a care ful study of the market and have learned how to sell to the best ad vantage. Skill in selling is just as necessary as the production of high grade poultry and its production for market in the best possible way. The individual producer must care fully study his own market and learn its exact needs. His profits will de pend In a large measure on the meth ods he will take to supply the pecu liar demands existing in his own mar ket. It Is essential that the poultry man cultivate the acquaintance of many of the dealers and consumers who handle his products, and win their confidence. Not until he has done this is he really In a position to sell his product to the best advan tage. Probably the bulk of market poul try 1b sold through commission houses, and it often pays to sell even high-grade poultry in this way, seek ing a house which has the reputa tion for catering to an exacting par ticular trade. The tendency of pro ducers to sell to home buyers at any price, instead of shipping direct to the better markets, results in low prices and small profits, and 1 discourages the production of high-grade poultry. Local Trade Often Desirable Many producers find customers among high-class hotels, restaurants, clubs, summer resorts, etc. Local markets are often well worth culti vating. There are many people in the smaller towns and villages who have had no opportunity to learn what specially fattened poultry is like, and who will be regular customers at good prices when they learn the dif ference between the tender, juicy meat of the carefully prepared, espe- I M "Sterling purity" fl six more in I Sterling Gum I CINNAMON - tkUC ««A*ra K I POLITICAL ADVERTISING j* COME before the people as a candidate upon my record as a citizen and busi ness man well known to the people of Dauphin county, pledging a business adminis tration of the office of Re corder of Deeds and Clerk of the Orphans Court in the event of my nomination and election. James E. Lentz Elizabethville, Pa. pouLtßy^news COPYRIGHT. 1915. The pit games of England were the ancestors of the Silver Duckwlng Game fowls. When cock fighting was forbidden, fanciers began breeding pit games for exhibition, striving for ex treme length of neck and legs and uniformity of color. They developed several varieties, all excellent for the table, but none exceptional as egg pro ducers. Exhibition games, therefore, have not been adopted by utility breeders. Fanciers strive to produce sped- clally fed fowl, and the dry, taste less poultry of the ordinary market. It never pays to market poultry in this condition. The producer who sells poor fowls loses in the lower market i price received for the entire carcass, j He loses the profit which he might ; realize on the extra flesh that could be 1 added at a cost of one-third or less of j its market value. He loses indirectly ■ through the reduced consumption re suiting from lack of quality, which makes it more difficult to sell his . products In the future. It is a waste of money and a loss of time to attempt to market range fed fowls. Their flesh is tough, coarse grained, and lacking in flavor. It is next to Impossible to build up a regu lar trade in this class of poultry. Table poultry produced by ordinary fattening is much better than the or dinary grades, although most of the fattening is not of the highest order. By this method the gains secured dur ing the period of a week or ten days are so much more profitable than those secured later that most of the producers confine their efforts to this method, although it is known that the highest finish cannot be secured with out longer feeding. Fowls so fed may be called half-fatted fowls as dis tinguished from full-fattened fowls, where three or more weeks are em ployed in the process. Special Fattening Most Profitable The advantages gained by special fattening are so great, and the meth ods so easily practiced, that there is no excuse for producers to market any but these specially fattened fowls. Fowls fed high in close confinement with specially selected foods will have soft muscles and the fat will be de posited in the muscular tissues rather than in flakes and chunks of solid fat in the abdomen. In special fattening, the water in the flesh of the fowl is replaced by fat and in cooking this is blended with the flesh, further soft ening the tissues and improving the flavor. Not only is the quality of the flesh Improved, but the total weight is in creased at a low cost. Under ordinary conditions the gain secured in special fattening will cost less than that se cured in any other period of the fowl's growth. There is, therefore, a larger profit on the gain secured while the process increases the market value of the entire fowl by several cents on ! the pound. I The common methods of fattening ; fowls are: Feeding on the range or in the general flock, pen feeding and | crate feeding. Range Fattening Wasteful I Any method of fattening is better than none, but the gains secured in feeding fowls on range are much smaller and more expensive than those secured by other methods, and the quality is distinctly inferior. Fowls that are at liberty will waste a large I amount of food given them in unnec essary exercise; they are not likely to eat as well, and it is impossible to fatten them or soften the muscular tissues, as is done when the fowls are fed in confinement. Fattening in open | range is expensive and unsatisfactory. Pen feeding is the most popular method of fattening chickens on a small scale, and while fowls so fed cannot be as well finished as in crate feeding, there are conditions under which the use of this method is rec ommended. Fowls will generally make somewhat smaller gains in pens than in crates. The quality of the flesh produced In pen fattening is not as good, however, because the fowls take HARRISBUR . TEIJEGRAPK mens with the longest and slimmest necks, short, hard, heart-shaped bod ies; short, narrow, closely-folded tails; extreme length of legs and thighs and brilliantly-colored plumage. The Stiver Duckwing variety is strikingly colored. A silvery-white neck hackle; back, saddle hackle, top of wings and wing bow contrast sharply with the rich greenish-black of the breast, body and tail In the males. The female is gray, with a slight tinge of salmon on the breast. The hackle Is silvery-white, striped with black. more exercise, and It is doubtful I whether there is less work in pen feeding than there is in crate feeding. Fowls that ar«> to be fattened in pens should be closely confined for two or three weeks. For this purpose small colony houses, house pens or box stalls may be used, allowing one and one-half square feet floor space for each fowl. Not more than fifty fowls should occupy one pen. The pens should be cleaned regularly and thor oughly and well ventilated, but not necessarily well lighted; In fact only sufficient light need be supplied to enable the fowls to see to eat readily. .Except at feeding time It is an ad vantage to have the pen somewhat darkened, as this tends to keep the fowls quieter and to restrict their ex ercise. The floor should be covered with absorbent litter and enough troughs should be supplied to enable all of the fowls to eat at the same time. It is a good plan to have the troughs elevated so the fowls will not scratch By Of Good Concrete Make your supporting piers and walls of ALPHA W Portland Cement, sand, and crushed stone shoveled V W into forms. The cost is low and you will have a n ■ foundation like solid stone, that will not rot or crumble. ■ ! ALPHA'-SSCEMENT ■ is the special kind of Portland Cement that we recommend for m ■ your use in foundation walls and every other job where strength m ■ and permanence are needed. Cheap cements may spoil the K job, but when you use ALPHA your work will grow stronger m % with age. Use ALPHA and be sure of satisfactory results, m % ALPHA has been on the market for 24 years. It is a M % j time-tried, tested cement that we know is of I M J unusual quality. We guarantee it to be uniform, pure, live and active, and to more than meet the U. S. Government standard. vVDEN & CO., 9th and Herr Streets, HarrisburK 1 JOSEPH BURKHOLDER. Hummel.town CEORGE S. PETERS. Palmyra H. R. DURBOROW, Hightpirc MUTH BROS., Elizabethtown SAMUEL DULL, New Cumberland J. W. MILLER, Mechanictburs (VEST SHORE SUPPLY CO., Wert Fairriew A. J. SPOTTS, Carli.le S. E. SHENK. Newville It full of Utter. Three weeks is lons enough to keep fowls In a fattening pon and care should be taken that no feed gets in the Utter, as the ob ject is to fatten the fowls with as lit tle exercise as possible. In crate feeding the fowls are con fined to small crates or cages, with wire or slat bottoms and open fronts. Food is placed in troughs In front of the coops. Under ordinary conditions the largest gains will bo secured by this method. Because crate feeding removes all opportunity for exercise. It produces flesh of the best quality. It Is more Banitary than pen feeding, and Is most convenient, as each bird Is under perfect control of the owner and others. Birds that are not doing well or are annoying the others may be removed, leaving the other fowls contented. Fowls may be fattened in less time in crates than in pens, as the birds have nothing to do but to eat and the food consumed goes into flesh, not be ing wasted in exercise. A weekly gain of one pound per bird is possible in crate feeding, and it is easy to fatten large numbers in small space. The length of time for which the fowl should be fattened depends upon, a number of conditions. Some birds will stand heavy feeding longer than others, but as a rule it takes about three weeks to fatten properly the fowls that have been on range. Food should be left before the fowls fifteen or twenty minutes at each feed ing, after which the surplus should be removed and the trough either re moved or turned over. Little grit or green foods are necessary while fat tening. and the bulk of the liquid food should be sweet skim milk or butter milk. Corn is the most popular fattening food in America. It is cheaper than any other grain; it is more easily se cured; It is readily digestible; it is very palatable, and It produces rapid gains. When corn is fed alone It does not produce as good quality of meat as when fed wfth other grains. Ground corn or cornmeal mixed with oats or wheat middlings make an ideal fat tening food. Where yellow corn is used to any great proportion of the diet the skin and fat are liable to be yellow In color, and the fat globules are not evenly distributed throughout the tissues. Where white flesh Is not objection able finely ground oats are often used as the principal diet. Oat-fed fowls not only have white flesh, but the globules of fat are evenly distributed throughout the muscular tissues. Bran is not a good fattening food and is rarely used. Buckwheat or sunflower seed may form part of the fattening ration. Buckwheat should not be fed too freely, as the flesh pro duced Is not considered the best qual ity, being more or less flabby and back ing the luster and finish that specially fattened fowls should have. Where "How to Start in the Poultry Business Michael K. Boyer, poultry- editor of the Farm Journal, will tell of the opportunities offered in poul trykeeping, state the causes of fail ure most commonly encountered, and direct, the amateur how to avoid them. He will give practical advice based on many years of successful experience as a poultry man. Watch for his article ex clusively in the Telegraph next Saturday. AUGUST 21, 1915. When you bring in contact with water its wonderful cleansing properties start working at once. Within 30 minutes all grease has been dissolved, all dirt loosened. No hard rubbing needed and wash day cut in half. Just as wonderful for all household cleaning 1 . the market demands rich yellow skin as they make neat packages and ar« and fat Is an advantage to use gluten not expensive. in larsre ouantite* For the average poultryman It must in large quantltes. be remembered that a Belect trade , B Fowls, when ready for market the most profitable, but this class of should bo wrapped In parchment pa- trade cannot be held unless the prod per, after careful washing. uct supplied is first class in every re- Small boxes, large spect and delivered In neat, attractive enough to hold one fowl, may be used, packages. -■ | / ■ Open For Immediate Delivery One Overland Roadster. One Overland Light Delivery with panel side body. One carload Model 16, 6-cylinder, 5 and 7-passenger Chandlers. One Willy's utility truck. One Autocar truck. And a number of good second-hand cars to choose from at cash bargains. ANDREW REDMOND * THIRD AND BOYD STREETS Act, th* Mn n New 1916 Eight=Cylinder Cadillac He will tell you that— "There is a softness of action unequalled. Ability to throttle to two miles'an hour, then glide away with | out a tremor to the 'nough speed point in a few seconds; pick its way up Market street hill or into Reservoir Park as slowly as five miles an hour, absolutely without feeling that there is a motor in the car, .and that it will pick up immediately if the throttle opening is increased, and continue to gain speed as long as it is given throttle. And that there is no other car to equal its performance." In a great many cases he will add, "So why should I buy anything else, particularly at a higher price." Crispen Motor Car Co. 413-417 S. Cameron St. NOTE—One carload was received this week, two more left the factory and will reach us next week and at least this num ber will be shipped every week so that early orders cau be filled promptly.
Significant historical Pennsylvania newspapers