The Wyandot pioneer. (Upper Sandusky, Ohio) 1853-1868, 1854-04-20
Saving earn for Fodder.

/
reasonable to suppose that every practical
farmer is laying out certain grounds for
his various crops; and as the period in the
history of agriculture has arrived when all
farmers must economize, by putting in
those crops which will most remunerate
him for his labor, as means to effect this
end, allow me to call the attention of prac-
tical agriculturists to the subject of sowing
for fodder.
Last spring, sowed about three acres
of corn, intending to cut it green for soil
ing, but owing to the favorableness of the
season for grass, but one acre was cut
the other two were cured for fodder. |
have no doubt the produce from the one
acre was equal to ten acres of ordinary
grass made into hay. The best way to
raise it, is to plow and harrow the ground
as if for corn or potatoes; then start the
plow, and let man or boy follow and drop
every other furrow until the piece of
ground is completed; then run the roller
over, and needs no more attention. We
put three and half bushels of seed to the
acre. would prefer putting it on a piece
of ground that was not to be seeded, in
order to save laborin the curing. Allthat
wonld be necessary is to cut and shock as
other corn, and let it stand until dry, then
bind it in sheaves and haul tito the barn or
shed, and salt it. Cattle eatit with great
avidity, and milk better than when fed on
hay. We purpose putting down from ten
to fifteen acres this spring, and calculate
to save twofold by the operation. First,
in curing hay there is almost always diff
Guilty in procuring men even at the highest
wages. Second, instead of moving from
forty to fifty acres we will have them for
pasture, which does not impoverish the
land like moving. think there is no
crop which willpay better than sowed corn.
Let our farmers try it.--Del. Republican.
Economical Wheaton Bread.
A CALAIS correspondent sent Lord PAL
MERsToN the following receipt for making
cheap bread, which his Lordship transmit
ted to the Council of the Royal Agricul-
tural Society of England:
For the purpose of making this bread,
only the coarest of the bran is to be taken
from the wheat; and the second coat, or
what is called pollard, ground with the
meal, as is usual for wheaton bread Five
pounds Of this bran are to be boiled in
somewhat more than four gallons of water,
in order thatwhe perfectly smooth, three
gallons and three quarts of clear bran wa
ter may be poured into and kneaded up
with 46 lbs. of the brown -four: adding
salt as well as yeast, in the same way as
for the other bread. When the dough is
ready to bake, the loaves are to be made
up and baked two hours and half in
pretty brisk heat AS -four when thus
made up will imbibc three quarts more of
this bran liquor than of common water, it
evidently not only produces more nutri-
tious and substantial food, but augments
it to oneffth part of the usual quantity of
bread; consequently it is saving Of at
least one days consumption in every
week If this bread were in general use,
it could be proved to be saving to the
nation of near ten millions per anaum.-
This bread, too has the following peculiar
property: if put into the oven and baked
for twenty minutes, after it is ten days
old, it will appear again like new bread.