Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1869-09-08
Agricultural.
FARM, GARDEN AND HOUSEH OLD

ana nsting III those OF a clayey nature, or
having subsoil retentive of moisture
2. After drainage, subsoiling and good
cultivation are necessary to ensure good
| crops on heavy soils. ...- ...
3. Lime is the best manure TO supply
strong clay soils. 1t renders them more
peFylous to light and heat, and also corrects
their acidity, by combining with some Of
the chemical salts in the soil making plant
food of poison
4. Summer falowing is the most efficient
and profitable means of preparing strong
soils for wheat and Of beginning q rotation,
after grass has been grown for d length of
time.
5. Green crops plowed under, when IL
the most succulent state, are powerful alx-
| iliares in rendering light soil fertile, but
if this is done too often successfully, the
soil becomes overcharged with carbonace-
| Gus matter.
6. Leached ashes applied in large guam
| titles to sandy soils, or those containing
too much vegetable humus, viii greatly
ameliorate their condition, and render them
more compact.
z There Is no soil so poor or sterile but
some mode may be found of ameliorating
+ and enriching it.
s. Blowing sands may be gradually made
productive by spreading six inches thick Of
straw over them, to remain till rotted -
Then seed thicl1ly with clover on the sJir-
face, without plowing, and when the clover
has taken hold and becomes established,
pasture sheep upon the land for two or
three years preparatory to manuring and
cultivating it.
g. Two successive grain crops on the
same land leaves it very foul.
10 Simmer faIlOWino D1alinTofnc q. coil
and if properly done gets rid of most Of the
weeds and noXious plants infesting it,
Canada Fd9mer.
The BEST TIME TO SKIM MIX On this
mooted question Y. A. Willard writes as
follows:
When milk is allowed to sour before it is
skinned the layer Of cream appears moro
bulky and of greater consistency, but it
does not produce so much nor so good a
quantity Of butter as cream properly raised
and skinned from milk before it sours On
this point we possess some interesting ex-
periments by Sannet, who put aside two
equal quantities of milk of which the first
skinned after 80 hours, yielded thirty
pounds of butter; and the second, skim
med after lapse of sixty hours, only
twenty-geYen pounds of butter.
In another experiment, two equal quanti-
ties Of milk yielded, the one when skinned
after thirty hours, thirty-one pounds Of but
ter; and the other after sixty hours, twen-
ty-nine pounds of butter. In both expert
ments in which the milk was skinned al
ter thirty hours standing, the skinned
milk was still sweet, and the cream not 50
thick and less in bulk than that which was
thrown up after sixty hours standing.
The cream which rises first is always
IL. y, Il,
up later, and it also possesses more of that
peculiar aroma which gives to butter that
rich, nutty flavor and smell which impdrt
so high degree of pleasure in eating it.
When proper regard has been had to keep
ing the milk at the right temperature while
the cream is rising, and the proper upph-
anees are had in the dairy, all the cream
that viii rise at all VIII have como to the
surface in about twenty~iouu hours. Some
claim that they can get it all up in less
time. Of one thing we may be assured
the quicker cream can be made to rise the
better the quality; for cream, like all per
iBhable su distances, does not preserve its
original properties for an. great length OF
time.
The best as well as the highest priced
butter that now goes into the London mar
ket comes from the continent of Europe,
where the greatest attention is paid TO but
ter making. In HoIstein, one Of the points
cons dered the most essential i'll butter
making is to skim the milk Just at tho pro-
per moment; and this must always take
place before the milk can become sour.
Choice, keepahle butter can only result
when the milk has been kept sweet, us the
souring develops curds. The Orange county
butter-makers observe this principle; and
the experience Of the best butter-makerS,
both III this country and Europe, appears
to have settled down upon this principle as
the correct one to practise. But while the
cream should be taken from the milk be-
fore it is sour, the cream, on the contrary,
is allowed to have pleasant acid taste be-
fore churning.
Itappears to be the general opinion Of
butter-makers, both OF this country and IN
Europe, that better results are obtained by
allowing the cream to acquire q slightly
acid taste than to churn it sweet; but this
acid condition of the cream must not be
! c0nfounded, however, with souInoss, which
is altogether different, and arises from clif-
ferent causes, such as standing TOO long,
or from a close atmosphere, or from badly
cleansed utensils, or from a general want
Of care and cleanliness.
How TO KILL CANADA THIsTLEs. "A cor
respondent Of the Rural World IN speaking
of this pest, and the way to dispose OF it,
/ says
''Many methods are employed; summer
! following the soil infected, IS n successful
remedy; when thus treated two ploughlnga
are necessary, with thorough narrowing
thereafter, great care being taken that
every leaf is turned under for they are
considered the lungs of the plant, and
without their aid the plant soon perlshes.
Heavy seeding and early moving are other
agents, the right performance of which
eradicates thistles from the soil seed 1t
thickly with grass. A good, strong growth
Of grass, besides reducing the amount OF
thistIes, at once decreases their vitality,
and thereby retards their maturity
until a later period than that
at which the grass is ripe. enough for hay
ing IT. then, the crop is cut III season,
the slender stumps of the thistles are ex-
posed to the damaging effects OF the wealth
er, and no fear need be apprehended OF
their spreading by root or seed. Should,
however, the cutting be unayoldabiy delay
| ed, little danger need be entertained from
seeding, as it is rare occurrence TO hnd
seed having vitality among grass; IN the
later case, thick and heavy seeding should
be practiced. IF possible, take two crops
of seed from the land the first season, Oh
pasture close after the first moving. Keep
them from seeding; tune and patient deter
mination are necessary to final success.
RED OAK AcoRNs FOR HoGs.-Look out
for the red oak acorns. If you have rec
oak trees in your hog lots, be sure and put
your hogs in pens so that they cannot get
the acrons when they fall After they have
lain on the ground a few weeks thew are
not so injurious, but when they first begin
to fall they will kill your hogs if many are
eaten. Sometimes hogs will not eat these
iacorns at all until after a hard freeze has
swoetened them. At other times they vii
eat them greedily as soon as they fall.
For several years past we have used a
hog lot containing a few red oak trees. II
'66 and 67 the acorns lay untouched untl
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