The Union. [volume] (Georgetown, Del.) 1863-1866, 1864-02-19
Che farmer's department.

FEEDING MEAL TO STocK.-I believe there
are many farmers who feed from four to eight
quarts Of meal day to one beet creature, till
they are fed from seven to ten cwt. Of meal to
one beef, and who never slaughter an ordi-
nary sized beef that yields of forty pounds of
rough tallow.
These farmers feed their meal dry. This
is great waste. My practice in fattening beef
and swine, as well as feeding cattle for milk
has been to pour boiling water on as much
meal as would not make the bowels move too
freely; at night and in the morning, when
the mush is cool, give it to the COW or pig.
In covering the meal with boiling water in
this way, tho starch OF the grain is dissolved,
and the animal receives tAs entire nutriment
of tho grains s-------- -----''
calculate stock do not, in sating dry meal,
receive moro than one-half Of the goodness OF
the meal. There is not action enough in
mastcation, or heat sufficient in the stomach
Of the animal to extract and receive the entire
and real sweetness of the grain.
Had l roots, should feed them to my fat
tening beef But not having any, | feed only
meal and hay, and have iattened two ordinary
sized cows, two years past, to which fed
only three hundred weight ofmeal each, and
they each yielded upwards of forty pounds Of
ugh tallow. Once week throw into the
mush a little salt and occasionally a table
spoonful of wood ashes
My experience teaches me that a cwt. OF
meal, fed as described above, is equal to two
cwt. fed dry Cor. N. E. Farmer.
RECIPE FOR CURING MEAT.--To one. gallon
of water, take one and half pounds of salt,
half pound sugar, halfan ounce of saltpetre,
half an ounce of potash. In this ratio the
pickle to be increased to any quantity desired.
Let these boiled together, uRtil all the dirt
from the sugar rises to the top and is skinned
of. Then throw it into tub to cool, and
when cold, pour it over your beef or pork, to
r:main the usual time, say four or five weeks.
The meat must be we'll covered with pickle.
and should not be put down for at least two
days after killing, during which time it should
be slightly spriukled with powdered saltpetre
which removes all the surface blord, &C.
leaving the meat fresh and clean.
Some omit boiling the pickle, and find it te
answer we'll: though the operation of boiling
purifes the pickle by throwing off the dirt al
ways to be found in salt and sugar. If thi
recipe be property tried, it will never b.
abandoned. There is nons that snrpasses 1t
if SO good.
CLEANING TtN-WARE.-Acids should neve
be employed to clean tin-ware, because the
attack the metal and remove it from the iro
of which it forms a thin coat. We refer t
articles made of tin plate. which consist {
iron covered with tin. Rub the articles frs
with rotten-stone and sweet oil, the same a
recommended, then finish with whitenin
and piece of soft leather. Articles mad
! wholly Of tin should be cleaned in the sam
manner. In dry atmosphere, planished ii
ware will remain bright for a long period. bu
they soon become tarnished in moist air.
A THING WHICH FARMERS SHOULD KNOW
: If you wish to drive out nail into season
: ed oak timber, and not have it break or bent
4 just have small quantity of oil near, an
r dip the nail before driving. and it will nevt
! fail to go. In nending carts and plows tn
a is of great advantage, for they are general
mostly of oak wood. In strengthening o.
i nails before using, let it be done on WOO
and with easy blows. If done on iron, the
3 will be sure to break. f
b BOILING PorAToEs.--This is q formuli
Let each mess be of equal size. Let the W
" ter boil before putting thepotatoes in. Whs
10 done. pour off the water and scatter three
Ie four table-spoOnfals of salt, coysrths pot Wi
ie a coarse cloth, and return it to the fire for
h short time. Watsry potatoes are made mea
y by this process. How simpls is the proOss
/, yet hcsg fsE understand II. q