Martinsburg gazette. [volume] (Martinsburg, Va. [W. Va.]) 1833-1855, 1845-09-18
AGRICULTURAL ITEMS.

AGRICULTURAL ITEMS.
| THE WHEAT CRop. Il II accounts, from
every part of the country, agree that the
Wheat Crop is larger this year than it
has been for many years, and that the
quality ofthe grain is superior. With this
accession Of quantity, without any cores
ponding demand from abroad for tive ap-
prehend that prices will rule low the ensu-
ing year. From every information we can
derive-and we have sought it IN various
quarters chief reliance Tor the sale OF
this great staple article, will be upon the
home-market.-Amer. Farmer.
MEDITERRANEAN Wharf.-The price
Of this wheat Is about 10 cents less
that other varieties, and the -four made
from it, to considerable extent, has been
reduced by the inspectors IN The standard.
In a recent visit TO Washington county,
Nd, we mentioned this fact to our friend.
Mr.. J. Funk, on Beaver Creek, a gentle
man noted for the excellence of his Wheat
crops, having raised 33 bushels per acre
in succession offthe same field, with no
other manure than that obtained from the
barn-yard. He informed us that such had
been the case ia his vicinity, but that
when his grain was sent to mill, he d.
rected that notice should be given
a day before grinding accordingly, he
repaired to the mill, spread om the ,cheat
Il II Ia{,
it till the folloping day, when ii was suf.
fciently dry 10 grind--and has -four gas
equal at least, IF not superior. to that from
,cheat Of any other uariety. American Far.
mer.
HARVESTING OF CoRN.-As The grass
crop in many parts Of our country has
proved unusually short, we deem il our
duty to callthe attention offarme rs, where.
ever it may have so proved, to the pro-
priety Of harvesting their corn by cutting
off the stalks at the ground, so soon as
the grain upon the ears shall have become
glazed and somewhat hardened. Corn.
stalks. thus cut, while the sap is still pre-.
sent, will carry on the ripening ofthe gram.
fully as well as if the stalks had been left
standing; while the stalks, thus cured,
make highly nutritious provender for
stock. When cut up, and fed Cut, they
especially are reIished, where little salt
and water is sprinkled over them so also
when they may be steamed and sslted IN
the mass, or where small portion Of me al
or bran is mixed up with them in the .orm
OF slop. la this latter mode, they made
rich milk and butter yielding mess for
mich. cows. Ilsaved with the fodder and
tops on, and properly cured, we hold IT that,
weight for weight, they are as nourshing for
cows and will go as far, as the best clover
hay. No one who will take pains to save
his stalks, need be at a loss for provender
nay, every acre Of his cornfeId will en-
able him to carry head of his cattle
through the winter in good health and
condition. In cutting up stalks, every
fifth hill Of corn should be left standing,
against which the preceding four hills,
as cut, should be placed. being first bound
together with one oftEe stalks, or whlsp
of straw. 10 this position, the whole
should be left until it is time TO crib the
corn. As the corn is hauled in. the ears
should be pulled off. and the stalks, with
the fodder and tops on, packed away On.
der cover: each layer of which should be
sailed, say in the proportion Of peck Of
salt 10 ton of stalks.
The stalks as used for food, should be
cut into pieces about 2 inches in length,
and steamed, so as TO soften the outer.
crust and render them easy of mastication
and digestion.
Whilst on this subject, we would take
occasion to advise those who have not
done so, to obtain Corn and Cob Crush.
er from some of our manufacturers, 10
order still further to supply the demands
of their stock the comming winter
finer. Farmer.
SOAKING EED-WHEAT.-A. w. Hun.
tington, l.. - The length oftIme the grain
may safely remain in the solution, depends
much on the degree Of temperature in
which tits kept. Mr.. Campbell soaked
his seeds in mur:ate and sulphste Of am
monia, from forty to sixty hours, in
temperature of 20 degrees. We presume
there would be no risk in soaking wheat
twenty-four hours at that temperature.