, 1865-02-22

In reply to an inquiry about sugar making,
correspondent in Noore's Rural Nf'0 Yorker,
says:
Ohio); build the arch 60 as to put the wood
in st the sile Of the end, closing the end, ex-
cept flue left at the bottom for draft There
should be four handles on each pan for two
poles to run through; the thin pans can be
1oken OF conveniently. the syrup emptied:
pans replaced, filed with fresh sap, and boil
light along without abating the fire: Pans
three by four feet cnn be handled in this man.
ncr quite conveniently, and tEo such pans
are sufficiently large for camp Of three hun
Tie arch should be at lesst three feet wide
and the chimney not less than eight feet high
10 secure good draft. Tap with half inch
bit, rimmtng ont, when The trees begin TO
dry Tiih f1vc-eiGhth bit-Cook's patent.
Bore at' first not over one inch deep, and
hang the bucket, on an cisht-penny pail d.
from being blown away by The wind. Very
,arly rs much sap will run from one spigot
us from two, and the life Of the tree will thus
be preserved to benefit those who 70 low In
our footsteps, remembering the maxim TO
leave the world as good as when We found Il.
To make nice sugar nsc 1fteen. gallon ket-
tle, not making more than thirty pounds at
once, nor be over ono hour in bringing the
grains. Making larger patches requires long
er boiling, which makes the sugar danpcr
and more compact. After removing the
sugar wash and sco4r the kettle before com
mencing asain, and remember to keep the
syrup at m uniform height in the kettle, as
rising and falling suddenly causes It to burn:
Beal up your molasses warm In stone jugs, and
boil SO thick that 1t crystaitzes In the bottom
Of the jug, and it will keep the u5ar round
The profits Of camp ore entirely dependent
uptn industry. The man who neglscts to
prepare ind haul q sufficient amount Of wood,
repair his buckets, or see that his splgots aud,
pans ARE ready, will wake up some morning
and find the sugur season fairly upon him.
While in this dilemma, and attempting to
succeed with leaky buckets, green wood, and
dull fire, he will undoubtedly be dlsconr-
ngcd and viii yery readily confess that he
cant sec it" {the profts), and no wonder
HOW CAN WE INCREASE TILE QuAST1Ty OF
wool?
Wool is Increased On the individual sheep,
first, by keeping 1t In good tieshy condition,
and second, By giving it food which is peea
llarly~ adapted to the produc ton Of wool 4
Aerlno Kept in high condition all the year
round will yield q pound or two more Of wool
| at least tlan the sumo sheep kept IN thfnnlsh
| condition all the year round. But It makes .
material difference in the product Of wool
! what kind OF food produces this ,feshy condi'
| ton. According to the experiments made On
Saxon sheep In slesla By Reaumnr,. l,9oo
4
puunds in the live weight OF the animals
| with fourteen pounds and eleTen ounces of
| wool, while ], ,GOO pounds Of oats produced an
increase Of 140 pounds In live weight, with
but nine pounds and twelve ounces Of wool,
Peas did not give greater amount OF wool
| in proportion TO the increase Of meat than
| some other of thirteen leeds tried by The ex-
pe1imenter. Rejecting fractions peas pro:
| duccd ninth part by wetsl, as much Of
| wool as meat; oats sixteenth pat, barley
| twelfth part, buckWheat twelfth part,
mapgtl w1rze1s and potatoes seventh part,
coed hay an eighth part, hny tri2 arau aoitt-
out other fodder, one-half part, and 80 on.
Wool Is increased in succeeding generations
of sheep by breading, just as every other de-
sftablc quality is thus increased, 'TK BY cou
pliug tht 50 males and females together, which
possess it in the greatest degres; and, select.
Ing only the heaviest 1leeced ewes to breed
from, IL each succeeding generation, the in
dIyidual average yield Of wool in the ttck
will constantly increase.
BEST WAT TO REAR CALVES,
4 writer in The Country Graaean1" says
Some claim that q good calf cannot be raised
I the COW: and others that they must certainly
bf fed new milk for two Or. three months
Suppose the calf takes one.haf of the mllk
Of . good cow for. ninety days, what would
the calf cost a. that age with butter at httJ
cents per pound? Only the moderate httlt
l
But without my farther comment on tht
d11Ierent modes Of treatment, I will procees
to riyc nv method, and in doing so, shaL
huyc to 70 into detail somewhat. :. -,
In the first place, let the calf remain WILL
the COW from two to three days; then pa'
him away by himself, when the process q Q
learning him to drink commences, and 1T
lie patiepce saves great amount Of trouble
The calf is usually tied with q rope, or put
| in stanchious, at feeding time, and IN learn
ing it to drink by putting the hand on tht
nose and pressing The iorefnger On tle ent
near hls mouth, be will reach out nus tongue ing s1
get taste OF the milk, and learn very readi
F. ~ rink from the pail. sometimes ftct
rev milk for day or Two then let the mill
{ s,ard twelve hours, take off the cream, waru
the milk. und feed to the calf for q week O
SO then let it stand twenty-four hours, be
| Ing careful not to feed too much 50 as 4
loosen the bowels and after the calf gets t
be four to six weeks Old, II Will eat AMOS
anything you give him.
nrefer to Seep them up in the stable Q
ena}I ward. mill they are two or three month
oid and Give them what hay they will eat, a
Ills treatment keep. the bowels more regula
than to let them tun 10 e[an1 nlu ad5;t,o siIn
f..r a month or two at fist. a little dry cla,
I think yery GOOD for them to lap occaa1onalI
where they arc kept confined.
one yery essential point, in raising ca!Ve
in this way, Is to feed each e.: ca ng .sss Ill
/ as US some vii d1ink great deal faster tha
| others.
| ware fed all together IN long trough, tnet
would be peof s{ac Ges t5sn and tsSs tSsr
sE to n d1pkng gsp:al stsd saAn ID ss9f
: 1a;sn~ % ~ cn1Tes Of, SKINNED. mI1k; say try
: t. md md Sc see L; on the principles Of economy, ye
| eaan5t make it pay. II }ou wish to ta8t'