Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1869-08-19
Time for Quantity of
boiling fruits. sugar to qnart.

| CAUSE OF RUsT on WHEAT.-The close,
long continued analytical researches of DIR.
Sprengsi, Led 10 the conclusion that an ex-
cess of iron greatly favors the growth OF
I red rust ON the leaves and culms of wheat
| and other cereall A soil in the vicinity
of Brunswick TINT did not lack drainage,
but lime. remarkable for growing wheat
and barley, was Always attacked and gen.
orally blighted by rust. A quantity of this
soil was taken into the field generally free
from this often ruinous parasite, to form an
artificial soil fifteen inches in depth. Wheat
planted in this was badly rusted, while that
grown all around it, in the same field, was
free from the malady. There was some
thing in the soil peculiarly favorable to the
fungus which stains ones clothing as red
as bog iron ore itself Drainage is o par
tial remedy and no more. ,,.r.
DIR. Spangle found on analysis fraction
over half per cent of the phosphate of
iron In the soil under consideration, with
only truce of lime uncombined with silicic
acid As free lime will take .phnphoric
, acid away from iroll and indirectly convert
iron into the harmless peroxide. and at the
same time produce the valuable fertilizer,
phosphate of lime, Inning was prescribed
and the cure was perfect
of soil by competent expert detected
the source of the great and permanent evil,
and transformed, as by magic, mineral
poison into plant food of inestimable value.
To deery soil analysis by skillful chemists
IS shallow quackery-a weed that finds too
much favor with American farmers. -DP.
LEE in Rural Nsu Yorker.
Loss IN STACKING HlY.-A farmer of
sound judgment and large experience in
cutting and storing hay estimates his own
loss in stacking at twenty-five per cent.
He cuts probably hundred tons year,
and stacks o fifth part of it for want OF
barn room. He has very properly made
MP his mind to build a new barn. We
think his estimate is not wide from the
mark. There is large loss from mould
ing at the bottom of the stack, and old
rails, boards or straw will not wholly pre-
vent 1t Then the whole external surface
for three or four inches is weather beaten,
and loses much of its sweetness; and it is
not improbable that this loss of aroma ex-
tends through the whole stack.
The conviction Is universal among intel
ligent men that bar-i-stored hay is worth
much more than that which is taken from
the stack. Why then follow this wasteful
practice2 Look at the loss to this farmer
who cuts one hundred tons of hay, worth
$4,000 According to his own estimate
he pays $100a year for the privilege of
stacking one-fifth Of his crop. This is but
small part of the loss where the hay is
fed out at the stack. 1t costs at least
third moe nay tc keep cattle without slel-
ter. These are strong arguments for barn
room.-ErchaRge.
To PEsEsRyE GREEN COMA CORES
pendent of the Cincinnati Gazette SAYS:
Take the corn when it is sufficiently ma
tured for table use. remove the husk from
it, and boil it nearly as much as if you
were going to use it on the table; let it
cool; cut it froEi the cob; take any sized
stone jar, put the corn in the Jar with
common salt; first layer of salt half an
inch, then layer of corn two inches; pack
closely; then half an inch of salt and two
inches of corn, until the jar is filed; tie a
cloth over the jar, and set it away. 1t will
not form brine, and only take MP a
certain quantity of salt, so there is no dan
ger of putting too much ON it. To prepare
it for use soak it over night in fresh water,
remove the water in the morning, putting
on 1t fresh water for short time.