Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1869-01-12
The Farm, Garden, Kitchen d Shop

The farm, Garden, hltcnen W onoP'
THE FARM AS IT SHOULD NOT BE.
A slovenly dress, shabby pate,
The fences down, a broken plate,
Pigs in the garden, weeds very high,
Children unwashed-no bacon to fry
Lots of great dogs and yawning tom cats,
Windows repaired WITH a dozen old hats,
An empty barn-not a spear of hay,
Cows in the clover, horse run away,
Things soldby guess, without beingweigh'd
Bills coming in and taxes unpaid
Pipes and ACKNOWLEDGEMENTS,
Drag in their train, as all might expect
All sorts of trouble to fret away life
But worst of the whole, an unhappy wife.
Potatoes, says DR.. Letheby on food,
are best cooked in their skins, for the
waste is then only about three per
cent, or half an ounce in. pound ;
whereas, If peeled first, it is not less
than IA per cent, or from two to
three ounces in a pound. The mealy
varieties are more digestible than the
close and waXy; in fact when In this
state, as is the case with new potatoes,
and potatoes late in the season, which
have begun to grow, they are best
land most economically cooked by
stewing them.)
APPLE MARMALADE.-Take any
kind Of sour apples, pare and core
them, cut them III small pieces, and to
every pound Of apples put three-quar-
tiers of pound of sugar. Put them
in preserving pan, and boil them
over slow fire until they are reduced
to a fine pulp. Then put them in jelly
and keep in a cool place.
KEEPING CABBAGEs.-A correspOn-
dent of the New England Farmer
says; | have tried hanging cabbag-
es in the cellar, but they wilt and lose
all their flavor Ny way is this: |
let them stand in the Fall as long as
possible; dig a trench about a foot
deep, cut off the stumps close to the
head, strip off the loose leaves and
cover them with the earth taken from
the trench. They must freeze and
thaw with the ground, which makes
them brittle and tender, and very
much improved insfavor. They must
be taken out OF the ground as soon
as the frost leaves, otherwise they rot.
! have practiced in this way for 40
years and never had a head rot. BY
way of experiment have thrown in a
few apples with the cabbages; they
all came out sound in the Spring. Try
it.
BREEDING Cows FOR MILK.-At a
recent meeting Of the Connecticut
Board Of Agriculture, Mr.. E. H. Hyde
stated that he once had a Durham COW
that produced SIS pounds of milk
which made pounds Is ounces of
butter daily, for 30 days in succession
The best dairymen get the best ma
tive mixers and breed to a thorough
bred bull Of good milking stock
This course usually produced an i'm
provement from one generation to an
other. The American Agriculturis
says that a distinct family of shor
horn grades has been produced b,
this process in East Windsor, Conn,
within the last 30 years. They ar
great mixers and sell at very higI
prices. The Importance Of thorc
bred bull to secure good mixers i
now insisted on by all intelligen
breeders.
The DAIRY BUsINEss.-Ata recen
meeting Of the Lower Wakefield Far
mer's Club, Bucks County, Penn,
the following remarks on the prohta
bic management of the dairy, wer
made by one of the members:
milk can be obtained from cows {
any description, and from that mil
butter can be made, but in order t
have milk and butter of the first qua
ity and in goodly quantity, it is ne'
essary to have good COWS, to Civ
them food which will produce milk {
a sweet, rich flavor, and to have
place for keeping that milk of a sui
able temperature to raise the creaI
after standing proper length of tin
three requisites which are very in
portant. Then let US consider fir
what constitutes good cows, the qua
tiles which have a tendency to pr
duce rich milk, and consequently GOO
butter. There are some of all breed
which possess those qualities, but the
are more largely developed in son
than in others. For instance, the A
derneys, as general thing, give riC
milk, and consequently make butt,
of superior quality. Perhaps sou
may say, why not keep the Attorneys
The objections made to them are TIL
they are too small, the quantity {
milk they yield is not large enoug
and they are not so hardy as our n
tive cattle, requiring more care thr
the winter. If these objections a
sufficient, what is our remedy?
we obtain cross, what is the mo
profitable cross TO be made? v
should cross with breeds which DC
sess large milking qualities, and a
well adapted to climate. In my OPT
ion, by selecting cows of milking Du
ham, and crossing them with the
derney, we should obtain those Dc
scssing as many of the properties
sired as any other breed. 1t won
increase the quantity of milk, and, ;
though it might not be quite so rio
it would be so much greater in amou
that more butter would be produc,
than from the Attorneys. The 81
would also be increased, and tn
would be better adapted to our c
mate. But some ask will it paw
raise cows? / answer that at DR.,
ent prices it will, and by crossing
diciOusly we are almost certain
raise good, if not extra cows. II
lieve it is mostly admitted bv the