Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1866-04-05
Agricultural and Scientific.

Agricultural and Scientific.
Coal FOR SwINE.-The Prairie Farmer has
several letters from different parties endors-
ing the practice of feeding coal to swine.
S. r. of Kankakee, has fed it one year with
the best results. The amount consumed by
the porkers, as related by Mr.. DeLuce, Of
Iroquois Co., is wonderful He says they
make way with about two lbs. each per day.
AS they are very quiet, not roofing at all,
they gain much faster in flesh than before
he commenced feeding the coal.
Too Much STocK.-Farmers lose a great
deal every year by keeping more stock than
they can properly feed and take care of.
They commit a great mistake by keeping
more than they can keep we'll To keep
stock well, they must be kept in con-
stantly thriving condition. In Summer
they should have abundant pasturage, and
in Winter warm shelter land all the good
nutritious food they will eat Stock thus
managed are always profitable always i'm
proving and increasing in value-rarely, if
ever, become sick or die, and afford some
pleasure to look upon. s. /.
GooD BUTTER as. Foul CELLARS.
butter can't be made in foul cellars. Moth
ing receives faint more easily than butter
1t becomes infected readily by offensive
odors. Much sweeter, better butter is made
In spring-houses than in cellars. Decayed
cabbages, turnips, etc., in cellar, do not
lmpart any virtues to butter, but deteriorate
it badly. Good butter is one of the great
luxuries of the table; and nothing butAthe
most scrupulous care and neatness will Sc
cure it. Early in Spring give the cellar a
thorough cleansing, and scrubbing if you
please. Then whitewash it from top to bot
tom. A little lime scattered about in heaps
is also beneficial. Have an opportunity to
ventilate cool nights and mornings. But be
able tcclose tight in warm weather. Shut
in the cool air and give it no chance to es-
cape. Then if you will scald your pans and
crooks and buckets with boiling water daily,
and use the proper skill and care, you can
make and pack butter that it will be q plea
sure to eat.-Rura1 World.
QUALITIES OF THE ONIoN-The onion de-
serves notice as an article of great consump-
ton in this country, and it rises in import
ance when we consider that in some coun-
tries. like Spain and Portugal, it forms one
OF the common and universal supports of
life. 1t is interesting, therefore, to know
that in addition to the peculiar flavor which
first recommends it, the onion is remarkably
nutritious. According to analysis the dried
onion root contains from twenty-five to
thirty per cent. Of gluten. It ranks, in this
respect, with the nutritious pea and grain
of the East. 1t is not merely as a relish,
therefore, that the wayfaring Spaniard eats
his onion with his humble crust of bread, as
he sits by the refreshing spring it is be-
cause experience has long proved that, like
the cheese of the English laborer, it helps
to sustain his strength, also, and adds-be-
You'd what its bulk would suggest-to the
amount Of nourishment which his simple
meal supplies. Genessee Farsaer.
TRAINING CATTLE TO JUMp-A Western
farmer says he made it a rule that whenever
cattle are made to pass fence, whether
through bars or &C slipgap," to leave one rail
for them to pass under. This gives them
downward tendency, and lessons their in
clination to jump or look upwards, as they
are sure to do when lazy attendant throws
down a part of the rails, and makes them
vault the rest. Cattle may be taught to go
over any fence by the careful training they
often get for this end, and performed as fol-
lows: First, starye them or give them poor
feed, which will make them light and rest
less. AS soon as they 60 over the lowest
part Of the fence after better provender,
make them jump back again, and put on
one more rail, saying, 81 guess that will
keep 'em out" Next day, Gas of course
they will be in mischief again, repeat the
process, adding another rail in short time
they will take care Of themselves, and harv-
est the crops without charge. -Tucker's
Rural A6airs.
THE FARMERS WFE.-Is there any posi-
zion a mother can covet for her daughter
more glorious than to be the wife of an
honest, independent, happy farmer, in
country like this To be the wife Of one
who is looked up to by the neighbors as one
whose example may be safely followed
one whose farm is noted far and near as a
model of neatness and perfection of cultiva-
ton! To be the mistress of mansion of
her own, that may be the envy of every
passer by, because it is neat and comfort
able-a sweet and lovely cottage home. To
be the angel that firts through the garden,
bidding the flowers bloom, and twining
roses and honey-suckles around the bed
room or sweetening their fragrance with
her sweetest smile or spreading the snowy
cloth beneath the old oak at the door to well
come her husband as he returns from his
toll; or even tipping the cradle with her
foot as she plies the dasher with her hand,
or busily moves the needle, at the same time
humming a joyous song of praise that she
is the happy and fondly beloved wife Of an
American farmer-one of the true noblemen
Of this free country-one that should by
right rank as the pride and glory of Amer
ica.--Somthern Rural Gentleman.
SMOKING HAMs.-I think the quality of
hams as much depends upon the manner of
smoking them as upon the manner of cur
ing them. If a ham is well cured, bad
smoking will spoil it. The ordinary man
ner of constructing q smoke house, Of gen
Grating the smoke in close proximity with
the hams, is bad economy. And if not in
bad taste, it is generally the means of max
ing bad taste. BY this method the hams
are generally heated; and if not heated, or
rather if not to that degree that willrender
them soft and greasy, they contract bad
flavor from hot, or crude and acrid smoke.
Smoke should not be allowed to reach
ham until it is perfectly cool, and purified,
as it will be, if it has time to cool.
Build ne fire in the smoke house. In
stead of doing SO, dig small french in the
earth. extending from the smoke house
thirty or forty feet upon slightly descend
ing ground, if practicable; cover it with q
slab, or board, replacing the earth at its
termination construct an arch, or fire place,
with brick or stone. Two hours labor will
oomn1atn tho inh 10 not oubofituta n atove