Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1861-06-28
AGRICUL u R A l..

tiyat0rs have followed inc Hu'NS
Aqricuhuria their barn-yards, stables
noultrv. bouses. wood-sheds, and every
other spot from which manure could be
gathered, are as clean as scraping could
make them, and the precious deposits
have. been removed to the fields, to be
manufactured into corn, potatoes and
other produce. But many Of us are lack
ing vet. In breaking up a ten-acre field
for corn, for instance, one would scarcely
think of leaving two acres unemployed
because he had only manure enough to
give it thorough dressing TO eight
acres so the fertiizing material is spread
thinner and there is 20 per cent. less
than there should be. | know the ma
pure merchants advise TO make up this
want by purchasing their compounds, but
| don't know that it will pay as, if it does
them. Now | propose aplan which
have found 10 work well, which is, to
manure with the hoe. Frequent stirring
Of the soil, by keeping the surface loose
and porous, lets the air in more freely
Air contains quite an amount OF carbon
in the form of gas, and also little am
monia, both of which You teach us, 60 to
make up the substance of vegetables, and
which are extracted from the soil by the
roots. Then, again, if the surface Is kept
open, the water from below will rise to
supply of that evaporated, and will bring
with il the matters which it has dissolved,
which can also be taken up by the roots,
In addition TO this, every weed which has
been stealing nourisfment from the soil,
can be made to give it back with interest,
by boeing it into the earth, where it will
decay and furnish plant food. So, if ma
nure be scarce, we can partly make 1t up
by extra cultivation. Corn in this sec
ton is usually plowed and hoed twice, or
three times if the owner is not too busy /;
! would 90 through it five or six times
with a horseshoe, or cultivator, and be.
lieve that each time would add five BUSH
Ella an acre to tue yield. OF course, as
the roots extend, the surface only should
be stirred, SO as not to injure them
American Agricultartot.
WEED THE WHEAT FIELrs.-If this
was done last year, the labor will now be
comparatively light; but if it was neg
Iected, and foul seed was sown last Fall
the neglect must now be paid for with
compound interest. If time cannot be
taken 10 go through the whole feel !, then
mark out the best and earliest tracts, and
give them especial care to produce choice
clean seed, for the next crop. Choose q
time when the ground is soltened by re-
cent rains, take a garden trowei or othci
convenient implement for weeds no
readily pulled, and root out every one
that would ripen by harvest time. This
ties, cookie, dock, and many other sort
are readily discerned-deal with then
thoroughly. Foreign journals complain
that much Of the wheat so largely export
ed from this country during the last year
is mixed with weed seeds, and they very
properly caution cultivators against using
such for seed. One sample was noticed
containing large quantities of small pin!
bodies, abou. the size of wheat kernels
which proved to be bulbs of the cro'
garlic, (AHium vineale0 pestiierou
weed as all darymen know, who hav
pastures infested with it. The faint in
parted by it to butter ia insutlerable, an
when, as in the above instance, the bull
are mixed with wheat, the quality Of tn
-four made from it is seriously impaired
See that none of this nuisance is above
to remain in the patch of seed wheat.
SALT FOR BUTTER-MAKING.-TO ca
tie salt is necessary and should be a
ways within their reach, to be taken
option, their instinct being the best POI
sible guide, as to when and how niue
they need but a salt not quite pure wi
answer their purpose well enough. Fo
the table, even, absolute purity is not e,
Genital, since the ingredients contained i
impure are not necessarily injurious
health Bot for rood hutter.mskine,
the dairymen would get good name an
sell for high price, it must be pur,
Salt is a compound OF chloride Of sodium
but, unless manufactured with great car
it contains, also, chlorides of calcium an
magnesium. The latter has bitter tast
Many darywoman has wondered whit
bitter herbs the cows found in the pa
ture, when the bitter taste of the butte
was really due to tho chloride OF mag
nesia in the salt. BY avoidance of sal
of this kind the bitter taste may be avoid
ed and, if salt of known purity caunc
be obtained, it is well worth the troubl
to wash it, in this way: put peck {
salt into a clean bag suspend it over
naii or tub: pour into the BAG quart /