Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1866-11-17
AGRICULTURAL.

when it becomes necessary to fix upon
some mode of getting as near an apprOxi-
nation to its actual weight, as possible. 1t
is evident that no rule can be positive and
invariable, because the weight of hay will
depend upon many circumstances, as the
kind and quality, the time and mode of eur
ing, the length of time 1t has laid in the
mOwor on the scaftold. ai~i H4lHcgr1p
Still there are ways of getting at the
weight sufficiently accurate tor all practi-
cal purposes, and it is important for every
farmer TO examine them and to estimate
the weight Of his hay as closely as possible,
whether he purposesito sell or nOt--know-
ing the weight of his hay, he can judge
how much stock he can winter aud not
come short. D. .ts, fEl' ..Hs.3
An experienced practice farmer in Maine,
who has long made practice of pressing
hay taken from his mows, and had occa-
sion to study the point with great exact
ness says: "In NOW 40 feet long, l6 feet
wide and IA feet deep, well settled, the
common estimate Is from 425 to 500 cubic
feet for ton. For some fifteen successive
years | have pressed hay in my own barn
from NOW less than the above, and the
average number of cubic feet required, in
GLIDING tare, which is about five per cent,
has been about 425 feet per ton" 1t is evil
dent that the depth as referred to in the
above statement, is more important to con-
slider than the length or the width. 10 get
the cubic feet in NOV, as every school
boy knows, we multiply the length, the
width and the depth together That Is If
the NOW is II feet long, 10 feet wide and 10
feet deep, or high we have 1900 cubic feet.
Now we want to know the number of tons
in 1900 cubic feet.
Here is what Vermont farmer who has
had occasion to try it says on this point:
"Where there is large quantity, like a
scaffold is stored, it will take for ton not
far from 800 cubic feet. 1t depends some-
thing on the quality, but | am speaking OF
good Timothy hay. | saw a scaffold meas
Ured and weighed few days ago; IL
was 26 feet long, II feet wide and nearly 5
feet high, making l,430 cubic feet it
weighed $500 pounds-so you must see
that it varies but a fraction from 800 feet to
the ton" Another equally experienced
Vermont farmer says: II have had some
experience in measuring and weighing
hay, and find that of what we call seaf-
fold hay, not pressed, of coarse quality, il
takes some 700 feet to the ton. But of scat
fold hay pressed by grain being put on top
of Timothy and red top, free from clover,
we have a rule to allow eight feet cube, or
5l2 cubic feet to the ton, and the same rul,
will apply to a NOW of considerable siz
and same quality. 1t takes somewhat more
clover to make a tom" 1t is evident also
that for finer quality of hay, like red top
and the like, it will take somewhatless. :.
A farmer in Jefferson county, New York.
| gives cube OF seven feet Of good hay as
ton, by actual measurement and weight, in
alarge NOW. That Is 343 cubic feet lii a
NOW rising from the shay" Scaffold hay.
he says, II buy or sell at 5l2 feet, or eight
feet cube, for tom" Another New York
farmer says: II have just measured and
weighed a NOW of hay, two-thirds clover
and one-third timothy, cut wet and dried,
and pitched with horse fork, and stored
six months in NOW II by 26, and 10 feet
deep, which took $40 cubic feet for ton.
And still another, G. w. Ingerson, of Bre-
men, New York, says: ! have carefully
measured and weighed several mows Of
hay; in all cases It was weighed in the
barn, and varied but little from 400 cubic
feet for ton. A piece cut from the mid
die of a good sized NOV, z feet square
by 8 feet deep, or 392 feet, will weigh
ton. And there is not the difference gener-
ally supposed in the top and bottom of a
hay NOV which had lain from harvest un-
til winter. speak of timothy or heads
grass, cut when the seed had nearly ma
tured, mowedin the forenoon and secured
in the afternoon of the same day" Another
gives the following testimony: "I filed a
NOW that is 10 by 30 ieet with common
Timothy hay, so that it settled to II feet
high. l weighed out twelve tons, which is
$50 feet to the ton" 1,.D- '- "S "
Thus we have preferred to let men speak
who have been in the habit of actually
measuring and Weighing hay under various
circumstances, and in those statements.
every farmer may place confidence. For
our own part, we should not hesitate to buy
hay from'the lower half of NOW stand
ing in bay at 450 feet for a ton, alter it has
been stored from three to six months, or
from the upper half at $50 feet under the
same circumstances, making the average
about 500 cubic feet, and we should feel
confident of getting full weight Mass,
| Ploughn,dn.
CLEAN Pres AND DIRTY PIGs,--Pigs en-
| joy the reputation of having real liking
for DIRT; and certainly, the way in which
they are kept on some farms would show
that their owners are determined to give
them ample opportunities for carrying out
this liking. No notion can, however, be
more err oneous than this, as none is GER
tainly so productive of loss to the keeper,
Let any one, not convinced of this. try the
two modes of pig7keeping--the dirty and
the clean-the food in both cases, and other
general treatment. being the same; and the
result will show him which of the two is
the best in the end. A great deal depends
upon the modes in which they are housed.
Mr.. Rlines, of Mills, adopts the follow
ing: A large clubhouse is Enclosed at the
sides,so as to be warm and dry. The floor
is paved, over with burntclay,
and ashes obtained by burning weeds. y In
this the pigs are ted; while for resting and
sleeping they have a compartment rallied
of at the other end, aud which Is amply
| provided with clean straw. In another
case, the principle of box feeding has been
applied; the pigs being kept la a pit, into
which the manure, from the horse, OK, or
cow-stable, is put. Tue pigs tread, this
down, and enjoy themselves amazingly.
In one case, where this plan has been
adopted, the farmer states that his pigs
shave given him profit by their meat,
and left the dung-as good as guano--for
nothingp-Mark Lane Erpress. esit'ma,-
To Pickle RED OABBAGR.--Take a firm
fresh cabbage, remove the whole of the
outer leaves, keeping the ball entire. Cut
into four quarters, and subsequently into
strips, and place them on a hair sieve or q
clean, dry cloth, andsprinkle with salt.
Let them remain for three days to allow the
brine to drain off, After they iiare
thoroughly drained, put them intoa clean
jar. Take as much vinegar as will cover
them, aud let it simmer ever slow fira.
with alsplce, whole black pepper, coarse
brown ginger, and little pimento. When
the vinegar is sufficiently favored letit
cool and 5por It over the cabbage i'm the
jar which must be stopped down for use,
aud kept for three months. p ia9a9ls ~ 900