Chapter XIV: Section 1754: applies to all branches of the service, in Washington, D (5)

_Draining cloths._--When the cheese is made without rennet, common cheesecloth is most satisfactory, but for cheese made with rennet, unbleached cotton sheeting is recommended. The quantity depends upon the size of the draining rack, enough being required to supply a single thickness, with an allowance for hems. All draining cloths should be hemmed.

_Cartons._--Round, paraffined, sanitary, single-service containers are desirable for marketing the cheese.

SUMMARY OF ORDINARY PROCESS

The process of making cottage cheese without rennet or pepsin, on the basis of 30 pounds or about 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese, may be summarized as follows:

Obtain clean, fresh milk.

If starter is not used, warm the milk to 75° F. and hold it at about that temperature until curdled.

If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, stir, and set away at 75° F. to curdle.

If it is desired to pasteurize, heat milk to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added after pasteurization, as described.

Time for curdling when starter is used, 12 to 15 hours (usually overnight).

When starter is not used the time for curdling will be about 30 hours.

Cut and stir, and then heat to 100° F. and hold for 30 minutes. Stir gently at intervals.

Pour upon cheesecloth and drain for 20 or 30 minutes.

Place in pail or pan and salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd, or about 2 level tablespoonfuls for the cheese from 30 pounds of milk.

If desired, add sweet or sour cream at the rate of one-half pint to 10 pounds of curd, or about one-quarter pint of cream to the product from 30 pounds of milk.

SUMMARY OF RENNET OR PEPSIN PROCESS

The following is an outline of the process with rennet or pepsin on the basis of 30 pounds or 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese:

Obtain clean, fresh milk.

When a starter is not used, after adding rennet or pepsin, warm the milk to 75° F. and hold it at about that temperature until curdled.

If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, and set away at 75° F. to curdle.

If it is desired to pasteurize, heat to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added as described.

Add rennet, junket tablets, or pepsin just before setting the milk away to curdle at 75° F., carefully stirring to insure a thorough distribution.

Add rennet at the rate of one-third cubic centimeter, or about 8 drops, diluted 40 times in cold water (half a cup of cold water is satisfactory) for each 30 pounds or 3¹⁄₂ gallons of milk.

Or, dissolve one junket tablet in a pint of cold water and use one-third of the mixture.

Or, dissolve powdered pepsin (one-half size of pea) in one-quarter pint of cold water and use the entire mixture.

Time for curdling when starter is used, 12 to 15 hours (usually overnight).

When starter is not used the time for curdling will be about 30 hours.

Pour upon cotton sheeting and drain for 20 or 30 minutes.

Tie the ends of the cloth together and press with weight (20 or 25 pounds) until the curd has attained the desired consistency.

Salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd. If desired, add sweet or sour cream at the rate of one-half pint of cream to each 10 pounds of curd, or one-quarter pint of cream to the product from 30 pounds of milk.

PLAN No. 246. MARKETING BUTTER AND CHEESE BY PARCEL POST

LEWIS B. FLOHR, Investigator of Marketing and ROY C. POTTS, Specialist
in Marketing Dairy Products.

Contribution from the Bureau of Markets, CHARLES J. BRAND. Chief.

For the following plan we are indebted to the U. S. Department of
Agriculture, Washington, D. C.

Because butter does not keep well unless good storage facilities are available, most families must purchase it frequently and in small quantities.

Parcel post has been found a desirable and useful means of sending butter from producer to consumer, and when favorable conditions exist and proper methods are used in preparing and mailing, it carries satisfactorily by that method of transportation.

There are practically no difficulties in transporting cheese by parcel post. Frequently this method of marketing affords an economical and satisfactory way for obtaining cheese for family use.

Butter is highly perishable unless it is handled under proper conditions, yet the fact that many consumers obtain their supplies direct from producers by parcel post, proved by the quantity passing through many post offices, indicates that parcel-post marketing of butter is feasible. It is usually an economical method, as the cost of market distribution through the regular wholesale and retail channels of trade is relatively high in comparison with the cost of shipments by parcel post from the first and second and sometimes more distant zones.

EXPERIMENTAL PARCEL-POST SHIPMENTS OF BUTTER

Shipments of butter aggregating more than 10,000 pounds have been made by the Bureau of Markets, under various conditions and in packages carrying from 1 to 10 pounds, over both long and short distances, in order to test various kinds of shipping containers, methods of packing, and the possibilities of parcel-post shipping of butter during the summer and other seasons. These experimental shipments consisted of (1) shipments of fresh butter from four creameries to this bureau, and (2) shipments of the butter received from the creameries by the bureau to experiment stations and return shipments of the same. The summarized results of the shipments from the four creameries are presented in the following table:

TABLE I.--_Experimental shipments of butter by parcel post in 2, 3, 5, and 10 pound parcels from creameries to the Bureau of Markets._

=========+==========+========+====================+==========+
|Distance | | | |
| from |Hours in| | Number |
Creamery.|Washington|transit.| Months covered. | of |
| (miles). | | |shipments.+
| | | | |
---------+----------+--------+--------------------+----------+
A | 375 |22 |April to October | 222 |
B | 536 |48 to 60|August and September| 61 |
C | 187 |18 to 20|June and July | 82 |
D | 266 |18 to 20|April to January | 89 |
---------+----------+--------+--------------------+----------+
Total | | | | 454 |
---------+----------+--------+--------------------+----------+

=========+================+================+========
| Received in | Received in | Total
| satisfactory | unsatisfactory | pounds
Creamery.| condition. | condition. | of
+-------+--------+-------+--------+ butter.
|Number.|Percent.|Number.|Percent.|
---------+-------+--------+-------+--------+--------
A | 218 | 98.2 | 4 | 1.8 | 822
B | 60 | 98.4 | 1 | 1.6 | 249
C | 73 | 89.0 | 9 | 11.0 | 290
D | 89 | 100.0 | ... | ... | 661
---------+-------+--------+-------+--------+--------
Total | 440 | 96.9 | 14 | 3.1 | 2,022
---------+-------+--------+-------+--------+--------

Although many of these shipments were made during the heat of summer, only 14 of the 454 shipments, or 3.1 per cent, were received in an unsatisfactory condition. These very satisfactory results may be attributed to the care exercised in the proper packing of butter in suitable shipping containers and the pre-cooling or thorough hardening of the butter at the creameries before shipment.

The experimental shipments to the State experiment stations were satisfactory where the temperature and distance were not too great. Butter which had softened much in transit from the creamery to the bureau when later shipped to the experiment stations did not arrive in as good condition as that in which the grain had not been previously injured. In general, the shipments from Washington were successful when forwarded as far north as Maine and as far west as Michigan and Indiana. Shipments into the South were successful for shorter distances.

The results of these experimental shipments indicate that well-made butter, thoroughly chilled before shipping, when packed in a suitable container, may be marketed satisfactorily by parcel post when extreme high temperatures are not encountered. Under ordinary conditions, where the butter does not melt and a firm or semifirm condition is maintained, the shipping of butter by parcel post generally may be successful. Even though proper safeguards were taken, the shipments made during extremely hot weather frequently arrived in an oily and unsatisfactory condition.

QUALITY AND CONDITION OF BUTTER

As parcel-post shipments of butter are likely to be subjected to conditions, especially during the summer, which may cause deterioration and injure the quality of the butter, it is highly desirable that every possible precaution be taken before shipment. Particularly is this true of farm-made butter, because conditions affecting its quality and condition usually can not be controlled as easily on farms as in creameries. However, farm-made butter should be marketed just as satisfactorily as creamery-made butter when it is properly made and prepared for shipment.[6]

[6] Those desiring information on making farm butter may secure, upon
request to the Division of Publications of the United States
Department of Agriculture, a copy of Farmers’ Bulletin No. 876,
entitled “Making Butter on the Farm.”

It is necessary to maintain proper conditions in the care of the milk and cream and the making of butter if a marketable product is to be produced. Too much importance can not be given to the maintaining of cleanly conditions in the stable and in other places where the milk, cream, or butter are produced or kept, for they absorb odors and spoil very quickly. It is important, too, that these products be kept in a cool place. High temperatures should always be avoided as heated cream or butter produces a soft, oily condition in the finished product which is undesirable. In manufacturing butter on the farm or in a factory the buttermilk must be removed and washed out, and the proper amount of salt must be incorporated evenly. Frequently parcel-post shipments of farm butter are unsatisfactory to customers because proper methods were not used in making it, and thereby the quality and condition of the butter were injured before it was shipped. For the satisfaction of customers it is important that a uniform quality of butter be produced.

PREPARATION OF BUTTER FOR PARCEL-POST SHIPPING

The methods used in preparing butter for parcel-post shipping depend largely upon the local conditions and the style of package used. To insure delivery in the best possible condition, butter, after being packed or printed and placed in cartons, should be chilled or hardened thoroughly before it is shipped.

One of the most satisfactory ways of preparing butter for shipment is in the form of regular 1-pound prints. The standard print measures 2¹⁄₂ by 2¹⁄₂ by 4⁵⁄₈ inches. A hand butter printer or mold should be used in forming the prints. The printer shown in figure 1 is so made that it can be taken apart readily and thoroughly cleaned. The print of butter is easily removed from the mold by the false bottom. Another style is made with the sides and ends hinged to the bottom and held in place by hooks across the ends. After the butter is packed in the mold the sides are unhooked, so that the butter can be removed from the printer. One-pound hand printers similar to these styles may be secured from dairy-supply companies or they may be made on the farm.

Each pound print should be neatly wrapped in regular butter parchment or paper. A second thickness of such paper has been found to add materially to the carrying possibility of the butter. Waxed paper may be used for the second wrapping. As a further protection to the print, it should be placed in heavy manila paraffined cartons, which may be obtained from folding paper-box companies for about one-half cent each when unprinted or at a slightly additional cost when printed as a stock carton or with a special private brand.

SHIPPING CONTAINERS FOR BUTTER

Corrugated fiber board shipping containers of various sizes may be obtained for shipping 1-pound prints of butter. (See fig. 2.)

These boxes or containers practically insulate the butter and furnish much protection against heat. Further protection may be obtained by wrapping the container in stout wrapping paper. The whole should be tied securely with a strong cord. In tying the twine, it should be drawn tightly around the package so as to insure its proper carriage. Not infrequently packages are broken open or otherwise damaged because they are insecurely tied. The corrugated containers are also useful for carrying shipments of butter put up in other styles.

Some persons ship butter by parcel post in improvised or “home-made” containers. Clean, discarded, corrugated paper-board cartons are obtained from the grocer or other merchant at small cost or frequently without cost. It is possible to cut a piece of paper board in such shape and size that when it is folded it will form a satisfactory carton. In figure 3 is shown a piece of paper board that is cut so as to provide a carton for shipping 3 pounds of butter that is wrapped in parchment paper and several thicknesses of newspaper.

For this carton the paper board was so cut that it was 7¹⁄₂ inches wide and 25 inches long with projections in the middle of the length which were 4¹⁄₂ inches wide and extended 8¹⁄₂ inches on each side. This provided a carton with dimensions, when folded, as shown in the illustration, of 4¹⁄₂ by 6 by 7¹⁄₂ inches.

Butter shipped in an improvised container should be wrapped in parchment paper and several thicknesses of newspaper and then should be securely tied with string. The package should then be inclosed in the piece of corrugated paper board with the projections of the paper board so folded as to form a container. The container should then be tied with twine, wrapped in heavy wrapping paper, and again tied securely with a strong twine.

If butter that is prepared for shipment in this manner is thoroughly chilled before being mailed, it should carry safely even in warm weather if it is not in transit over 24 to 36 hours.

EXAMPLES OF SUCCESSFUL MARKETING OF BUTTER BY PARCEL POST

A few of the many instances which have come to the attention of the bureau will indicate with what success butter may be marketed by parcel post.

A farmer’s wife who was making a good quality of butter was securing but little more than half retail price a pound for it when a trial shipment was made by parcel post to a consumer in a large city.[7] As the result of this shipment, a demand was developed and customers obtained for the entire product at an advance in price to the farmer’s wife and with a considerable saving to the customers under the retail price of the best creamery butter.

[7] Those desiring to obtain suggestions regarding parcel-post
business methods should make request to the United States Department
of Agriculture for a copy of Farmers’ Bulletin No. 922, entitled
“Parcel-Post Business Methods.”

A number of creameries have developed an extensive parcel-post business. One which has a large output markets practically its entire product direct to consumers or retail distributers, except in the flush of production in spring and early summer. Another has developed a substantial parcel-post trade by sending out a weekly price list. Formerly this creamery used newspaper advertisements, but the manager says that the quality of the butter is sufficient advertisement.

_“YOUNG AMERICA” (WEIGHT 8#)_

_“MIDGET” (WEIGHT 4#)_

_“FLAT” (WEIGHT 21#)_

_“BRICK” (WEIGHT 10#)_

Fig. 5.--Various styles of American Cheddar cheese suitable for parcel-post shipping.]

ESSENTIALS FOR SUCCESS IN MARKETING BUTTER BY PARCEL POST

Successful parcel-post marketing of butter requires that extreme care be taken to insure the delivery of a satisfactory product to the customers. The following are a few of the important considerations to be observed to market butter successfully by parcel post:

1. A uniformly high-quality product should be produced.

2. It should be properly packed in neat and attractive packages.

3. The shipping container used should amply protect the butter from deterioration and damage.

4. The packages should bear the address of the sender and be properly addressed to the customer.

5. The most expeditious mail service from the mailing office should be used to insure the delivery of the butter in the best condition.

VARIETIES AND STYLES OF CHEESE

Most varieties of cheese, being firm and not so subject to damage by high temperature as butter, may be shipped any distance by parcel post without difficulty. (See fig. 4.)

The two important varieties of cheese produced on farms are cottage cheese and American (full cream or whole milk) cheese. Cottage cheese is soft and quickly perishable, therefore it is consumed while fresh. When made rather dry and packed in moisture-proof packages it may be shipped to points where delivery may be made within 24 to 36 hours. The first and second zones are usually the practical limits of shipping cottage cheese by parcel post.[8]

[8] Those desiring to obtain suggestions regarding parcel-post
business methods should make request to the United States Department
of Agriculture for a copy of Farmers’ Bulletin No. 922, entitled
“Parcel-Post Business Methods.”

As American, Swiss, Brick, and several other of the firmer varieties of cheese are ripened or cured and paraffined before they are marketed, they can be more successfully shipped by parcel post then the soft varieties such as cottage cheese. The more common styles or forms in which the firmer varieties of cheese are marketed are prints, bricks, and cylindrical shapes. The prints are made by cutting the larger styles of cheeses into square “prints” weighing usually 1 pound each. Bricks are made in molds of the desired size. Cylindrical-shaped cheeses, both flat and long, are commonly known by various trade names such as Midgets, Picnics, Young Americas, Long Horns, Daisies, and Flats. On the Pacific coast a type of cheese called “Jack,” which closely resembles the “Daisy” size, is marketed by parcel post. The usual weight and shape of several styles of cheese, suitable for parcel-post shipping, are shown in figure 5.

THE PACKAGING OF CHEESE FOR PARCEL-POST SHIPPING

General care should be exercised in the packaging of cheese for shipment by parcel post. The surface of the cheese should be clean and, if necessary, paraffined. As a protection to the cheese it should be wrapped in several layers of paper, preferably with a waxed paper next to the cheese. Corrugated or other fiber-board containers or wooden boxes may be used as shipping containers. (See figure 6.) When rather weak fiber board or wooden boxes are used they should be wrapped with several sheets of tough paper.

ADDRESSING AND MAILING PARCEL-POST PACKAGES

Parcel-post packages, like other mail matter, should be carefully addressed, including the street number of the person to receive the parcel. In the upper left-hand corner the name and address of the sender should be plainly written. It is preferable to place all addresses on the package itself rather than on a tag tied to the package, for if the tag becomes detached the addresses of both the sender and receiver are lost. A rubber stamp for butter shipments bearing the statement: “Butter--keep away from heating apparatus,” may be used to show that the parcel is perishable and should be handled accordingly by the postal employees. The letters in the word “Butter” should be one-half inch high, the others one-fourth inch high.

In shipping by parcel post such a perishable product as butter, which is affected by exposure to heat, inquiry should be made of the post office regarding the daily mail service for parcel matter from that point to the destination of the shipment. Arrangements should be made to post the packages as near as practicable to the mail time in order to obtain delivery in the quickest possible time.

Consideration should be given to the practicability of using night mail service when available, as the temperature is usually cooler at night than in the daytime. Night shipments to points within the first and second zones ordinarily are delivered early the next day.

In a general way the foregoing precautions suggested for butter should be observed in shipping cheese.

POSTAL REQUIREMENTS

Postal regulations provide that--

When it (butter) is so packed or wrapped as to prevent damage to other
mail, it will be accepted for local delivery either at the office of
mailing or on any rural route starting therefrom.

Butter will be accepted for mailing to all offices to which in the
ordinary course of mail it can be sent without spoiling when suitably
wrapped or inclosed or when packed in crates, boxes, or other suitable
containers to prevent the escape of anything from the package, and so
constructed as to properly protect the contents. More than 50 pounds
can not be sent beyond the third zone.

The firmer varieties of cheese, not being liable to cause damage in the mails, need no special consideration when properly packaged. In some cases it will be found that the express can be used to better advantage than the parcel post.

The rates on parcel-post packages vary according to their weight and the distances shipped. Persons not familiar with the postal regulations governing parcel-post shipments may obtain specific information at any post office regarding the rates and limits of weight and measurement applicable to shipments to any other office.

PLAN No. 247. MADE SHIRTS FOR MEN

A woman had heard her friend’s husband complain of the poor-fitting quality of ready-made shirts, and tried her hand at making him some. She carefully took his measure, bought a good shirt pattern and made him two. He was so well pleased that he ordered six more, and after that she had all she could do in making shirts for men, charging a price depending upon the style of shirt. This insured her a good living each year.

There are other men who want shirts made, and other women who can make them--and make money at it, too.

PLAN No. 248. SECRET OF SHOWING SAMPLES--COMPANY AGENT BECOMES A WELCOME SALESMAN

While other canvassers were complaining that they did not get a chance to show their goods or samples at every house they visited, many doors being shut in their faces, an English brush company thought of a good plan.

They furnish their salesmen with post cards saying:

“Dear Madam: This card entitles you to one of our 15-cent sink brushes, which our agent will deliver to you at your home tomorrow. You don’t have to buy a thing--just let him show you our full line of brushes.”

The next day after mailing this card, the agent calls with the brush, and of course Madam is civil enough to accept it and “look at the others.”

That “look” nearly always means a sale, and this happens at almost every house, so the agent finds himself admitted to every home and a chance to have a popular hearing.

This is given as a tip to other agents who have had the cold reception usually accorded agents and peddlers.

PLAN No. 249. ASSIST MUSICAL COMPOSERS

This plan, which was successfully operated by a Chicago man, not only brought many struggling authors of musical compositions into considerable prominence, but proved a profitable business for himself. He was engaged in publishing sheet music, and was in close touch with musical people all over the country.

He inserted an ad. in the classified columns of the big city dailies, addressed to composers who had failed as their own publishers, the ad. asking them to write for a proposition. Hundreds of them did so, and he made them the following offer: If they would send the plates of their composition, and sign over their rights in the same to him, he would publish them, with their names prominently displayed as authors, send the authors fifty copies of each composition, and give a wide distribution to the main issue of the same; that he would also prominently mention their names in his publicity matter, and thus greatly increase their reputations as authors.

Practically all of them accepted this offer, and he faithfully carried out his part of the contract, so that, just as he said, they became widely known in the musical world, and were soon doing business with the leading music publishers of the country. He realized a good income from publishing their compositions, as some of their compositions met with good sale while he sold some of all the rest.

PLAN No. 250. HONING RAZORS BY MAIL

A Seattle man who carried a line of barbers’ supplies, decided to increase his mail-order business by making it an object for men in the country and small towns to have their old-style razors honed, at no cost if not satisfactory.

He inserted an ad. in some country newspapers, offering to make “dull razors sharp or no pay,” to return the razor, post paid, in twenty-four hours, and if the customer was satisfied, he was to send him 25 cents.

A lot of them came in, all were sharpened and returned, and most of them were paid for. But he had a good list of names, secured in this way, and to these he sent a neatly written booklet, containing illustrations of many articles in the way of shaving supplies he carried in stock, and the orders he received from these made him a good profit, besides the amount he was ahead on the razors he honed. The few losses did not count, for he was out only 2 cents on each for postage, and those that did pay placed him far ahead.

PLAN No. 251. SUCCESSFUL SALE, YET DIDN’T ADVERTISE

It isn’t often we hear of anyone who succeeds in selling a product without newspaper advertising, but here is the case of a young man in a small city who did.

This young man was putting up a very good cough remedy, and the first he made he left with the druggists to sell. They liked it, and sold it rapidly. Then he watched for the country merchants at the court house, the hotels, and other places, and many of them agreed to carry his remedy and push it, which made a great many more sales. In a few months every store within 15 miles of his home town was selling it. Then a wholesale grocery house took it up and, through its 15 traveling salesmen, introduced it in three states, covering several hundred miles. He demonstrated the wisdom of covering a small territory in the beginning, and gradually increased it.

PLAN No. 252. LOCAL VIEW CALENDERS

A young printer in Los Angeles made money by getting a number of excellent photographs of local views, and printing calendars for city merchants, with these views as the prominent feature of each calendar.

PLAN No. 253. AMATEUR PRINTER AND HAND PRESS

A very young man who had worked in a printing office for a couple of years decided to go into business for himself on a small scale, so he bought a small hand press that could be carried from place to place, and visited country fairs, picnics, summer resorts, and other places where people gather for recreation, and did a nice business printing calling cards and other small jobs. When he had a little leisure, he went among the smaller merchants in out-of-the-way sections of the country and printed letter heads, envelopes, business cards, etc., and in this way made a good living.

PLAN No. 254. MAKING CUSHIONS, PILLOWS, ETC.

A Chicago man, who has good taste in designing pillows and cushions earns a living by making artistic cushions, pillows, etc., for use in cosy corners. He goes to the homes of wealthy people, shows them his samples, and almost invariably receives an order for a number of these articles. His prices are rather high, but his work is so artistically done that it is well worth all it costs.

PLAN No. 255. BATHROOM EXCLUSIVELY FOR WOMEN

In a northern city of 10,000 inhabitants, a woman fitted up a neat, tasty and well equipped bathroom exclusively for women. It became very popular. Women who had no bathroom of their own, disliked going to one patronized by men, at once became her regular customers.

PLAN No. 256. THE GUINEA FOWL

ANDREW S. WEIANT

Scientific Assistant in Poultry Investigations Animal Husbandry
Division.

Contribution from the Bureau of Animal Industry

A. D. MELVIN, Chief

For the following plan we are indebted to the U. S. Dept, of
Agriculture, Washington, D. C.

Guinea fowl are growing in favor as a substitute for game birds, with the result that guinea raising is becoming more profitable.

They are raised usually in small flocks on general farms, and need a large range for best results.

Domesticated guinea fowl are of three varieties, Pearl, White, and Lavender, of which the Pearl is by far the most popular.

Guinea fowl have a tendency to mate in pairs, but one male may be mated successfully with three or four females.

Guinea hens usually begin to lay in April or May, and lay 20 to 30 eggs before becoming broody. If not allowed to sit they will continue to lay throughout the summer, laying from 40 to 60 or more eggs.

Eggs may be removed from the nest when the guinea hen is not sitting, but two or more eggs should be left in the nest.

Ordinary hens are used commonly to hatch and rear guinea chicks, but guinea hens and turkey hens also may be employed successfully, although they are more difficult to manage.

Guineas are marketed late in the summer, when they weigh from 1 to 1¹⁄₂ pounds at about 2¹⁄₂ months of age, and also throughout the fall, when the demand is for heavier birds.

DEMAND FOR GUINEA FOWL IN THE UNITED STATES

The value of the guinea fowl as a substitute for game birds such as grouse, partridge, quail, and pheasant is becoming more and more recognized by those who are fond of this class of meat and the demand for these fowls is increasing steadily. Many hotels and restaurants in the large cities are eager to secure prime young guineas, and often they are served at banquets and club dinners as a special delicacy. When well cooked, guineas are attractive in appearance, although darker than common fowls, and the flesh of young birds is tender and of especially fine flavor, resembling that of wild game. Like all other fowl, old guineas are very likely to be tough and rather dry.

A few of the large poultry raisers, particularly those who are within easy reach of the large eastern markets, make a practice of raising a hundred or so guineas each year, but the great majority of guineas are raised in small flocks of from 10 to 25 upon farms in the Middle West and in the South. Many farmers keep a pair or a trio of guineas more as a novelty than for profit, and from these a small flock is raised. The guinea fowl doubtless would be more popular on farms were it not for its harsh and at times seemingly never-ending cry. However, some people consider this cry an argument in the guinea’s favor, as it gives warning of marauders in the poultry yard. Similarly, their pugnacious disposition, while sometimes causing disturbances among the other poultry, also makes them show fight against hawks and other common enemies, so that guineas sometimes are kept as guards over the poultry yard. Often a few guineas are raised with a flock of turkeys and allowed to roost in the same tree, where they can give warning if any theft is attempted during the night.

PRICE OF GUINEA FOWL

The highest prices for guinea fowl are paid in the large eastern markets. Guinea raisers, who are near these markets, or who have developed a trade among private customers receive prices that make this industry very profitable. One poultryman located near a New England summer resort has raised as many as 400 guineas in one season, selling them in August, when they weigh about 1 pound each, at $1.25 per pair. Wholesale prices in New York usually range from 75 cents to $1 per pair for dressed spring guineas weighing 2 pounds to the pair, and from $1.25 to $1.50 per pair for those weighing 3 to 4 pounds to the pair. Old guineas are not wanted and seldom bring more than 50 or 60 cents a pair.

In the city markets of the Middle West and South the demand for guinea fowl is small, and the prices are correspondingly low, the average price received by the producer being from 20 to 30 cents each. The ordinary retail price for guineas in Birmingham, Ala., is from 30 to 40 cents, while in St. Louis and Chicago the retail price usually is about 75 cents, and in New York $1. On the Pacific coast very few guineas are raised and only occasionally can they be found even in the largest markets.

BREEDING STOCK AND EGGS FOR HATCHING

The demand for guinea fowls as breeding stock is considerable, most of them being sold in pairs and trios. Breeders of the purebred Pearl, White, or Lavender varieties who have a reputation for high-class birds usually have little difficulty in disposing of surplus stock at prices ranging from $2 to $3.50 a pair and from $3 to $5 a trio. The demand for eggs for hatching is greater than for breeding stock. From 75 cents to $1 for 15 eggs from pure-bred birds is an ordinary price. During the last few years a limited market for guinea eggs has developed among commercial hatcheries which have an outlet for a few day-old guinea chicks along with their ordinary chicks, ducklings, goslings, and turkey poults. One hatchery near Boston has sold as many as 2,000 guinea chicks in one season, the eggs being purchased from an extensive breeder in Ohio and shipped by express in crates containing 360 eggs each.

VARIETIES OF GUINEA FOWL

Several species of wild birds known as guinea fowl are found in Africa, and derive their name from Guinea, which is situated on the West Coast of that continent. From one of these wild species (_Numida meleagris_) the common domesticated guineas are descended. They have long been domesticated, having been raised as table birds by the ancient Greeks and Romans, and were introduced into this country by the early settlers. In Africa, where there are still many wild flocks, they are highly prized by hunters as game birds, and in England they sometimes are used to stock game preserves. Even in this country a few flocks left to shift for themselves have become so wild as to afford excellent hunting.

Domesticated guinea fowl are of three varieties--Pearl, White, and Lavender. The Pearl is by far the most popular. It has a purplish-gray plumage regularly dotted or “pearled” with white and is so handsome that frequently the feathers are used for ornamental purposes. The White guinea fowl (fig. 1) is of pure-white plumage, and the skin is somewhat lighter in color than in the Pearl variety. Lavender guineas resemble those of the Pearl variety, except that the plumage is of a light gray or lavender, regularly dotted with white instead of a dark or purplish gray dotted with white. By crossing the Pearl or Lavender varieties with the White, what is known as the “Splashed” guinea is produced, the breast and flight feathers being white and the remainder of the plumage being Pearl or Lavender (fig. 2). Crosses between guinea fowl and other poultry, particularly chickens and less commonly turkeys, are not unknown, but such birds without exception are sterile.

The young guinea chicks are very attractive, those of the Pearl variety resembling young quail. They are brown in color, the under part of the body being lighter than the rest, while the beak and legs are red. The first feathers are brown, but these are replaced gradually by the “pearled” feathers until at about 2 months of age the brown feathers have disappeared completely. About this time also the wattles and helmet begin to make an appearance.

As yet no standard of perfection has been set for guinea fowl, the birds not being recognized by the American Poultry Association. They are exhibited at poultry shows throughout the country, however, and most of these shows offer prizes for the best birds. In judging guinea fowl, the points regarded as most important are good size and uniform color. White flight feathers in the Pearl and Lavender varieties are the most common defects. In weight, guineas average from 3 to 4 pounds at maturity for both male and female.

DISTINGUISHING SEX

The male and the female guinea fowl differ so little in appearance that many persons have considerable difficulty in making a distinction. Indeed, it often happens that those who are inexperienced in raising these fowl will unknowingly keep all males or all females as breeding stock. Usually the males can be distinguished by their larger helmet and wattles and coarser head (fig. 3), but to be positive one should listen to the cry made by each bird. That of the female resembles “buckwheat, buckwheat,” and is decidedly different from the one-syllable shriek of the male. When excited, both the male and the female emit one-syllable cries, but at no time does the male imitate the cry of “buckwheat, buckwheat.” Sex can be distinguished by this difference in the cry of the male and female when the birds are about 2 months old.

BREEDING

Like quail and most other wild birds, guinea fowls in their wild state mate in pairs, and this tendency prevails among domesticated guineas also, provided the males and females are equal in number. As the breeding season approaches, one pair after another separates from the remainder of the flock and ranges off in the fields in search of a suitable nesting place. Once mated in this way, the male usually remains with his mate throughout the laying season, standing guard somewhere near the nest while the hen is laying and ready to warn her of any approaching danger. However, it is not necessary to mate them in pairs under domestic conditions to secure fertile eggs, and most breeders keep but one male for every three or four females. When mated in this way the hens are more apt to lay near home, and several usually lay in the same nest, thus making it much easier to find the nests and gather the eggs.

Most guinea raisers allow their breeding stock free range of the entire farm at all times, and this helps to keep the birds strong and vigorous. During the winter the breeders should be fed a grain mixture of corn, wheat, and oats twice a day, and where no green feed is available on the range at this time of the year, vegetables, such as potatoes, turnips, beets, and cabbage, should be substituted. Animal feed is essential to best results and can be supplied by feeding meat scrap or skimmed milk. Given free range, where the supply of natural feed during the winter and early spring is ample, as it usually is in the southern portion of the United States, the guineas can be left to pick up a considerable part of their feed. Free access to grit, charcoal, and oyster shell is necessary throughout the breeding and laying season. Avoid having the breeders too fat, but keep them in good firm flesh.

While guineas can be kept in the best breeding condition upon free range, still they can be confined, if necessary, and satisfactory results obtained. One extensive guinea raiser has confined as many as 45 hens and 15 males in an acre pen throughout the breeding and laying season and been successful. This pen is inclosed with a wire fence 5 feet high and the birds are prevented from flying over by clipping the flight feathers of one wing. Within the pen is a grass pasture with bushes here and there where the hens make their nests by scratching out a bowl-shaped hollow in the ground. The winters being severe, a roosting shed is provided, having a cleated board reaching from the floor to the roosts for the wing-clipped birds to walk up.

GUINEA EGGS

As profitable egg producers guinea hens can not compete with ordinary hens, but during the latter part of the spring and throughout the summer they are persistent layers. The eggs are smaller than hen eggs, weighing about 1.4 ounces each, while eggs of the common fowl average about 2 ounces each; consequently guinea eggs sell at a somewhat lower price. There is no special market for guinea eggs and they are usually graded by dealers as small hen eggs. Owing to the natural tendency of the guinea hen to nest in a patch of weeds or some other well-hidden place, many of the eggs are not found until they are no longer fit for market. The shells of guinea eggs are so thick and often so dark that it is difficult to test them by candling, and for this reason, and also because the eggs are small, dealers do not like to handle them. For home use, however, guinea eggs can be made to take the place of hen eggs, and many regard them as superior in flavor. In composition the greatest difference is that the shell is thicker and the yolk makes up a slightly larger proportion of the total egg contents than in the case of hen eggs.

LAYING

Guinea hens usually begin laying in April or May, those in the South laying earlier than those in the North. A short time before the opening of the laying period the hens with their mates begin searching for suitable nesting places among the weeds and brush along the fences or in the fields. In this search the male takes as active an interest as his mate, and when a suitable location is found both help to dig out the nest and make it into a suitable shape. Each day as the hen goes to the nest to lay the male accompanies her and remains near by until she comes off. Should anyone approach he shrieks in warning and thus betrays the whereabouts of the nest, which might otherwise be difficult to locate. If several guinea hens are mated with one male they usually all lay in the same nest, but sometimes a hen after mating will wander off by herself to make her own nest. At other times the male bird, after helping one hen to make her nest, will then desert her and pair off with another hen to make another nest.

From 20 to 30 and often more eggs are laid before the guinea hen becomes broody, at which time she can be broken of her broodiness easily by removing the eggs from her nest, when she will soon begin laying again. If not allowed to sit, guinea hens will continue to lay throughout the summer, laying from 40 to 60 and in some cases 100 eggs during the season.

GATHERING THE EGGS

The wild nature of the guinea hen asserts itself in her nesting habits. Instinct demands that the nest be well hidden from all enemies, such as crows, dogs, skunks, opossums, rats, foxes, coyotes, and other predatory animals. If the hen becomes frightened by the intrusion of some enemy, or if her eggs are removed from the nest, more than likely she will change her nesting place to a safer location. For this reason she should not be disturbed while she is on the nest, and the eggs should not be removed without leaving a few nest eggs in their place. If a number of eggs are removed at one time, half a dozen left in the nest usually are sufficient to keep the hen from seeking a new nest. If the eggs are gathered every day, two or three usually are enough to leave as nest eggs. It is unnecessary to remove the eggs with a spoon or to scrape them out with a stick, as is sometimes done to prevent the hand from coming in contact with the nest and leaving a scent. After the eggs are gathered they should be handled with as little jarring as possible and should be set while fresh, never holding them more than two weeks if it can be avoided.

INCUBATION

Ordinary hens are used commonly to incubate guinea eggs, but guinea hens, turkey hens, and incubators also can be employed successfully. The usual sitting for a guinea hen is about 14 eggs, for a hen of one of the general-purpose breeds such as a Plymouth Rock, 18 eggs, and for a turkey hen, about 24 eggs. The incubation period for guinea eggs is 28 days, although frequently they start hatching on the twenty-sixth day and are all hatched by the end of the twenty-seventh day.

If the nest in which the guinea hen becomes broody is safe from any disturbance, she may be trusted with a sitting of eggs and more than likely will hatch out every egg that is fertile, provided all hatch at about the same time. As soon as the guinea chicks begin to leave the nest the hen will leave with them, and any eggs that are late in hatching are ruined unless they are placed in an incubator or under a broody hen before they become chilled. Guinea hens usually are too wild to be set anywhere except in the nest where they have become broody, and often such a nest is unsafe. Because of these disadvantages and the fact that guinea hens do not make the most satisfactory mothers for guinea chicks, ordinary hens are most often used to do both the incubating and the brooding, at least until late in the summer, when the guinea hens often are allowed to sit and raise a brood without much attention being given them. Broody turkey hens, when not needed to incubate turkey eggs, often receive a sitting of guinea eggs, and they hatch them quite as well as ordinary hens and also are able to cover more eggs.

ARTIFICIAL INCUBATION AND BROODING

Incubators are used as successfully in hatching guinea eggs as in hatching hen eggs. They are operated in exactly the same way for either kind, except that the thermometer is lowered sufficiently to make its relative position above the guinea eggs similar to its former position above the hen eggs.

Little has been done in the way of brooding guinea chicks artificially. They are naturally of a wild nature and require free range to grow into strong, vigorous birds. Nevertheless in one case a New England poultryman hatched 200 guinea chicks and succeeded in raising about 125 by brooding them in exactly the same way as common chicks in a hot-water brooder house. On bright warm days the chicks were allowed to run in a yard about 50 by 100 feet, which had been planted to corn, and thus afforded some green food for them to pick at. This yard was inclosed by a 5-foot wire fence of 1-inch mesh, with 2 feet of ¹⁄₂-inch mesh around the bottom. The guineas began flying over the fence when they were about 6 weeks old, and from then on they had free range and were allowed to roost in the trees. Other poultrymen who have tried brooding guinea chicks artificially report utter failures, sometimes due to white diarrhea, and at other times the birds seem to become weak and die from no apparent cause except too close confinement.

NATURAL BROODING OF GUINEA CHICKS

Ordinary hens make the best mothers for guinea chicks. Given warm, dry weather and plenty of range, turkey and guinea hens can be used successfully, but should a rain or heavy dew occur, the mother turkey or guinea hen is apt to drag the chicks through the wet grass and many are lost from becoming wet and chilled. Neither turkey nor guinea hens can be induced to seek the shelter of a coop at night and during storms, but will remain out in the fields to hover their broods wherever they happen to be when nightfall overtakes them. When the guineas are old enough to roost they can be trained to roost wherever desired by driving them to the roosting place and feeding them there regularly. After the first few nights they will come to the place themselves, but until they are old enough to roost many of the young guineas that are being raised with turkey or guinea hens are likely to be killed by exposure to cold and dampness or by being led over so wild a range that they become exhausted and are unable to keep up with the remainder of the flock.

If ordinary hens are used as mothers, it is very easy to raise a large percentage of the total number of guinea chicks hatched. Each hen that is to have a brood should be allowed to hatch out some of the eggs herself, after which she will mother all that are given her. A Plymouth Rock hen can care for 18 easily. After the hatch is completed and the chicks are strong enough to leave the nest, the hen and brood are ready to be removed to the coop provided for them. The greatest fault of the hen as a mother is that on the average farm she has become accustomed to staying about the barnyard, and if allowed to do so, she will keep her guinea chicks there also. Conditions about the barnyard are entirely unsuited for raising guineas, and to prevent the hen keeping them there the coop should be placed in a distant pasture or field. Here the hen should be induced to remain until the guineas are old enough to go to roost.

For the first two days the hens should be confined to the coop, allowing the chicks to run in and out at will. They will not stay away unless there is another brood near by which they are apt to join. After the first few days the chicks become so attached to their foster mother that they will never leave her. By the third day the hen will have recognized the coop as her home and can have free range without fear of her wandering far away. At night she will return to the coop with her brood and can be shut in to protect her from foxes or any other night prowlers. After the dew is off the grass in the morning the coop can be opened and the hen and her brood allowed free range again. Should a rain come up they can easily be driven to the coop and the chicks will be kept warm and dry. The coop should be rain proof and built without a floor. If it is moved a short distance every day, the ground beneath it is kept fresh and clean.

LICE

Hens to be used in brooding guinea chicks should first be completely freed from lice. This can be done by dusting them with some good lice powder at the time they are set and repeating once a week during the period of incubation. Guineas are less likely to have lice than common fowl, but when they are raised with hens care should be taken to keep them from becoming infested. Examine the young chicks about the head and along the wing bar at the base of the quill feathers, and if lice are found grease these parts lightly with lard. As the guineas grow older they take great delight in dusting themselves and usually are able to keep free from lice.

FEEDING

Guineas are fed in much the same way as chickens, but they require less feed, as they are natural rangers and can be trusted to find enough seeds of weeds and grasses, buds, insects, and green vegetation in the fields to supply much of their living. For the first 36 hours after hatching no feed is required, as the sustenance from the egg is sufficient to nourish them for this period. The first meal may consist of a little hard-boiled egg mixed with bread crumbs, or bread may be soaked in milk, squeezed partly dry, and fed in small bits. Clabbered milk also is very good. Three times a day is as often as they need to be fed, one feed consisting of clabbered milk or the bread and egg or bread and milk mixture, and the other two of chick feed. If the coop is placed in a field or pasture where green feed is available, the guinea chicks can secure this for themselves; otherwise, sprouted oats, dandelion leaves, lettuce, or onion tops cut fine should be furnished. Water, grit, and fine oyster shell should be before them always.

By the end of the first week the young guineas will be finding enough worms and insects to take the place of the egg or milk feed, so this may be eliminated and chick feed given morning and night. If clabbered milk is available, however, it can be continued with excellent success, since guineas are very fond of variety in their ration and it is conductive to quick growth. As the birds grow older, whole wheat, oats, and cracked corn can be substituted gradually for the chick feed.

ROOSTING