Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1868-09-29

tCououulpIiOl, pIlCCS ldIl, prOuuCcrS
get disguised, throw up the business
and rush into something else which,
for the time being, promises more re-
munerative results. This becomes
oyerdone in its turn, and so on till
the cycle of change brings the parties
back to the point whence they start
ed, be it wool or hops. The manu-
facture Of cheese, by the factory sys-
TEN, is now one of the predominant
hobbies at many new points, especial
ly In the north and west, and is bound
to be put through, till, like the Yer
mont wool grower, many get disgust
ed at low rates, and turn to some
thing that has more promising look.
1t is this Impotence, under adverse
circumstances, causing frequent chang
es of farm production, which keeps
the market in a fuctuating state
causing a scarcity of a particular pro-
duct at one time, and a supernatural
ance at another. What is true of
sheep husbandry, dairying and hop
growing, is so, also, with respect to
many other commercial commodities.
and will remain so till a more equable
temper guides the operations Of the
agricultural community. If a man
has gone largely into the production
of any particular thing, and competi-
ton in it has become extensive, he
should not get disguised and, like a
child in pet, cast away or dispose at
wholesale of what he has. On the
contrary, lie should keep cool, dimin-
ish gradually the production of that
of which the market shows super
abundance diversity the crops on his
farm till he has a surplus of all kinds
ready for market when the season
for selling comes around. By pursu-
ing this course farmers would rarely
have just occasion to get "disguSted
with the price Of their commodities,
and would avoid the losses which too
often follow from devoting all their
capital and labor to a single farm
product.
, CULTURE OF RYE.-As our country
increases in its number of inhabitants,
Z and the agreeable product OF wheat di-
/ minishes, other grains are sought as a
) substitute, or to supply the deficiency
! the grain that approaches nearest is
; rye. The percentage of gluten in
g wheat and rye vary but little, accord
!, ing to several tables of analysis be-
lore me. But that the quality of grain
t Of any variety, is considerably affected
= by the soil on which it grows, and the
e manure with which it is fertilized
there can be no question, for our ev
ery-day experience and observation
teaches as much. :
, Take the -four of wheat or rye, the
grain of which was produced on diff
, terent soils, and differently prepared
by previous manuring, &c, and nc
houSekeeper can make bread of like
, even quality from the two. Not only
does soil and manuring influence the
quality, but also seasons and climate
Rye requires somewhat different
soil, to give us the best quality in
-four, from wheat While wheat re,
quires a somewhat clayey soil, rye
docs boat, makes the best -four,
grown on a sandy or sandy-gravel
soil. On such soil, in fair heat, rye
can be produced to yield twenty tc
2 twenty-five bushels per acre, and thi;
e rye will make good article of flour
!, equal in whiteness to some of thu
d grades of wheat flour. Now, SOW thu
Il same seed on a heavier soil, rich il
l. decayed and decaying animal and veg
IS etable substances, and you can Obtain
forty to fifty bushels per acre; bu
e. the flour will make bread which has
Il very different look, if not taste.
a. From the popularity of rye -four,
IN needs little different treatment fror
1t wheat in making into bread. Ever
ne good housewife who has tried tn
r, making of bread from rye -four, know
IS, that in wetting it, if she use the han
ne IN mixing and kneading, it is yer
IS much more adhesive and pasty tina
til wheat For this reason, it needs we
In ting sitter and more kneading. Thi
ut and this only, constitutes the diffe
e. ence in making bread of rye fiou
ne from wheat; equally baked, that fro
r. rye will usually be the more moist
In some instances, by some tamilie
the flour is made a substitute Il
~ wheat in making pies, biscuit, ginge
~ bread, &c. When so used, it require
:. more shortening, &c, than whea
~ but for pies and cakes it is hard
~ adapted, except for the more coar,
:" and palmer eating.
~ Rye, in the berry, has been for
few years past used considerably
III the rural population as substitu
ha for coffee, which by many is conside
IL ed very acceptable substitute, eth
~ alone or mixed with coffee OF chicor
"a Where used for this purpose, it shou
~ be carefully looked over, and if al
o. ergo or spurred rye is found it shou
~ be thrown out, as it is extremely po
+ onous, and sometimes proves tats
W. even when taken in very minute qua
:, titles; also, when the rye is made in
al flour, if much of this diseased grain
~ present, it has very deleterious
hu feet; so that it is the safest, whe
~ any is discovered in the grain,
80 screen and free it from the poiso
%, 90 Happily, it is seldom that this disea
~ prevails to any extent beyond a IL
80 kernels in an acre.
,ld Rye is hardy grain, and the pla
~ ;a HI g ot1ts