Historical Newspapers of South Carolina

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AN By order of I New Idea Co., wi real NEW and gr In order to a company. After N Cash Basis. lected in. P There will b memorandum. During the t gardless of the c< meet any comIpet Realizing th And looking fort (ic to the readjt when we must ur the time more th intentions succes those that will st you can, help us our well laid pla We take this ing confident of THE SMALL DETAILS M[AN MUCH IN POULIRY BUSINESS Watch Details in Poultry Business and Proflts Will Take Care of Them selves-Culling Flock, Feeding Well-Balanced Rations, and Cand ling Eggs Necessary. It is an unusual business that sue ceeds when little or no attention is given to its details. Poultry raising certainly is not in this class, and yel miany pleIl comp Ilain that there arC no pr ofits to be made with poultryv iSTO Sand look os i have to si Sour line ne i come to to t be you are *l market ju ~what wehb tbut would ft privilege a fanyway. Syou only s I will give' fways in lin us when ir NO he management we take pleasti I be reorganized. The presen eater NEW IDEA CO. ecomplish this successfully the ovember first, un Our charge boo] dl accounts MU, e no deviation from this rule. Any goods purchased that pro ime of liquidation our entire in >st to us before prices declined < ition to insure bargains in our at we are indebted to the co-op< ward that it will be our duty t stment era until the next fall i kite, merchant and farmer, to a an ever before, that co-operatic sfully. It is the duty of every and by us, co-operate with us f< Lo dispose as much of our stock is to the best and most success means to thank you again and your generous co-operation in NEW while at the same time they pay no attention to the details that experienc- < ed raisers know si)ell success or fail- I utre. Looking after details takes time, l but it is time well expended whether 1 you have few birds or many. Culling The Slackers Take, f(or instance, culling the flock. One who has at flock, one-third of whose members are not paying board ers, must expect to have his profits cut down one-third. The intelligent culling of the poultry flock is of ut most, importanct for success in poul try keeping. Culling serves three p~urp~oses, say Poultry spetcialists of the Uniitedl states Deopartment of Ag riculturie. Firist, it increasse the pro0 P IN I rer what we 10Ow you in xt time you ( wn. It mayai not in the ( st now for g .ave for sale, i give us the '. nd pleasure g g you thru g ie wil show * ich goods as'* U you service. * i terms al-' U .e. Stop with g 1itown. U N ire to ANNOUNCE to our m t book value will be doubly inc present interests must be liqt til further notice ks will be closed T be closed bef( Goods purchased must be pa ves not satisfactory can be re am moth stock is at your disp< >n ad merchandise in our stoi store. Our stock must be re< ration of our innumerable o our patrons to assist them i erop is harvested. We are : id each other in order that w )n is needed, of which we are patron of ours to close their or our mutual benefit will rec as possible, help yourself b3 ful end and the benefit will b( again for all your past favoi the future as in the past, we I DEA MORRIS NEI its by insuring that the feed will be .onsumed by the better-producing lens, the profit payers, and will not ,)e consumed by the poor producers Lhat are kept at a loss. Second, it makes it possible to save those best mited for breederi, both on account of .heir better production and on account ,f their superior strength and vital ity. which have enabled them to stand up under the severe strain of heavy laying. Third, weeding out the poor hen gives those left more room and a better chance. Culling should be continuous throughout the year. This continuous culling shouldl cause to be weeded out, when dIiscovered, any hen that is sick, very thin, or shows evidlences of non prodluctionl, weakness, 0or poor vitality. The wvhole flock should also be given a careful andl systematic culling at least once (luring the year. When a single systematic culling is madle, the best time to (do it is i nthie early fall. The henis should be handled indiv idual ly and gone over carefu!ly, with the object of dlividling them into two( lots, one the beter pi oducers and the other the poor1 prodlucers. Leg-band those in the better class andl market those selected as the poor' producers. Animial F~eed Needed Mainy small poultry keepers, wvhile accep)ting the purchase of grain as a pa~rt andl parcel (of poultry keeping, seem) to feel that animal feed, wvhether green cut bone, meat scraps, or' animal mleni, is a kindi of iuxury that can be dIispensedl with; but if a poultry man is to get the best results from his fowvls in winter, he must furnish this kind of feed. Green cut bone is us ually fed by itself, while the scrap aind meal may he readlily mixed wvith the rationi. Cut bone consist of green or fresh hone, sliced or shiavedl into thin pieces, but beef bones fresh from the butchers have more or less matter ad hering to them, an dIthe more (If such matter' the better, for the combination of bone and1( meat is excellent for pro ducing eggs. Green cut bone should be fed carefully and in a sweet condi tion, otherwise bowvel trouble may r'e suilt. One pound1( a (lay is sufficient for 25 hens, but not over one-half p)ounfd should be fed to that number when first beginning to feed it. The mash for laying lhens should contain from 18 to 20 per cent of meat scrape; that Is, 1 poundit of meat scraps in 5 or 6 poundls of mash. After the fowls have becomo accustomed to animal nmeal or meat scraplls, it may be kept constantly before them. E'xperiments made on the Govermitent p)oultry farm at Belts ville have shown that a flock of hens fed some form of animal feed will pro duice 50 per cent more eggs than the same flock or another which is not fed any meat scr'aps. Candling Eggs. One of the bad practices that have growvn up with the selling of eggs has been what is known as the "loss-of1'" basis or "case count." That is, the egg huckster or storekeeper pays for the eggs hie buys from the farmer regard( less of the quality. ft must be recog nizedl by every one that dlealer's who ,lbuy eggs "straight count" pay for a ; mbmhim whic~h nr lnate thrown QUL Ut any friends, patrons and ger reased with cash capital. N lidated, such as outstanding Sour business w and all outstai >re January 1st, id for in cash before goods is turned and money will be ref >sal at prevailing reduced pr e. We can assure you that luced to a minimum and our patrons in the past in plac n staving over the depressinj reparing to meet our share e shall withstand all pre ssur looking to you to do you r sh accounts with us at as early eive first consideration whe getting the right goods at mutual. s, looking forward to a hap are as ever with you. CoFn 3S, Manager. unfit for food. As a matte' of fact, the dealer does not pay for the bad eggs brought in. He pays a low enough price so that lie can have a number of eggs thrown out and still make a profit. The poultry man who is in the poultry business for profits handles his eggs properly and markets them while they are strictly fresh, so that he sells and demands quality prices for his quality eggs. By providing plen ty of nests, so hens do not steal their nests; by gathering the eggs twice a a day in suimiIer and once in winter, and markerting them very frequent ly, lhe keeps dlown the percentage ol loss. ON CIlRING sWlT POTlATOE)l* C'lemson College, October 25. A great many newv sweet potato eur. ing houses have beeni constructed ir south Carolina this year', and the successful use of these will depend~i~ asidle from pr~oper construction of t h houses ancd careful grading of the yo tatoes, upon the observance of cer taiin rules and principles concern ing tenperturet~l, ventilation, etc. Tlhe following ''ten command mtenits"' should be observed d urinp. the curing and storage period in the operation of the sweet potato) house . Cott Stai At Geral Yoi John ] eral public that after Januar Ve intend to make The New i accounts as well as the obl ill be conducted iding accounts 1921. taken out of the store. N< unded. ices or at prices that may fu as usual, we will keep up I low prices will make it move ing us at such high standard g times that must follow thi to the best of our abfility. e of hardship that may confr ire, in order to enable us to ca date as possible, make effoi n the time comes. Give us y< the very lowest prices, enal' py and successful future for i PANX 1 . Mlaintainl a teml)perature-( of 811 to 90 degrees F., during t l i period, tel to fouritt .1 days. 2. Give thoroug h ventilation dor iIg the day, but do not allow the tem peratu Ore to lucttiuatte. :3. Close the floori ventilato :It Inight, ifI danger of frost. 4. In very severe weatle, clust all ventilators in floor and roof. 5. Examinle the hous ulrin. it eur)ing period Imorning , niooni, a night. (6. When the curig ptriodl is eve ( the roots indticaiting spoutting or in lpurlish bl ue spot at te lhud) cra Ic(ot 11tin ig the Ilires, to h0 de'grits. 7Oneeach day; if weather con ditions pr it, oe h e tiao and( ttsidt dloors andi window:, buo ternioon. 8. 1 )uilig wtt w a atli I f 11 b turt hanlgs on the glass of t he in te'rior dooiir anud wiindow,. andl th laltors, andt keepl a slow tire unitil : 9.Iav eglriime fi fe Wareh No. 361 l's Tobacco ur Business Solic LD. G era l y first 1921 The dlea Co., of old a igations of the on a Strictly must be col goods given oin ther decline. re () undersell and rapidly. as we are today. s coming Spring Now is the time ont us. Now is r1ry out our good ts to do So, and >ur cash trade all a us to carry out ilI of us and feel Wfi polatm-e froil the hous1:e, anld dit nlot returAI potatoes, oncieren vd I1I. I'M et r- person be res ponsible for01 :111 l i t ir-ely ill charge of1 the \-11 \s, N -:G' 0 . . t . - . ith . e be I llcf h \\ rigt-11 - iHe heaeh [ ilitn hra t'nin hini ith-11 lvleh i i v I 1:ht, A I Ill n, V. i v r , - i ' Ih:v . w ih uinIl r I u:, a au t in itN s \'ill aSe V. r er \'ila - \ t i . i - t be i -hutedi tonightt t ii the wh r tI I i Ih ct a t be i [ I thiin tml rti . t -k' *on who, with ai postwt t a w i h. n'is sa wiN ll bt brin;i g: W a isprsehoueilisia 0i IrdMgae.,