Today’s excerpt is from a now-public domain book called Everybody’s Standard Poultry Guide, Second Edition, Volume I. It was Published in 1919 by Everybody’s Poultry Magazine Publishing Company, Hanover, PA. The copy I have in my hand was a bit of a romantic present from my hubby, because he knows I love old books. This book is a beautiful thing, though. The pages are so old, they have a buff patina that looks like they have been dipped in tea, and every time I turn a page it emits that really great old bookstore smell. The language is slightly formal, but not so much that I can’t relate to it; It’s just enough to easily be able to imagine a weary farmer sitting in the light of an oil lamp, writing out the draft on an old beat up farmstyle kitchen table.
These words here are over a hundred years old, and a few things have very much changed. But it’s truly amazing how many of the basic things in farm life are very, very much the same.
We hope you enjoy going back to the past with this week’s reading from Everybody’s Standard Poultry Guide, edited by H.P. Schwab.