The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1870-10-01
farm-6arOen-Nousebol0.
Rive as a Fertilizer.

Rye will grow and often yield largely on
soil containing not more than one and quar-
ter per cent. of organic matter. It affords q
fine winter pasture for stock. Il should be
sown in the fall as soon as the suns heat has
so moderated as not to kill the young plants.
After rye has advanced in age and growth
sufficiently to stool out, it is not damaged by
the trampling of reasonable amount of stock.
Grazing to a reasonable extent in winter
and early spring is said rather to increase than
to diminish the yield.
If it is not desired by the farmer to reap
and thresh out his whole crop Ofrye, hogs and
cattle are greatly benefited il turned In upon
it.
The rye straw, if allowed to remain upon
the ground, shades it, thus aiding in its fer
mentation by preventing evaporation and the
escape or valuable gases from the soil.
Besides this, the straw makes positively
large addition to the organic matter in the
soil. 1t thus improves its physical properties
Turned under, it renders the ground pulver.
liable am permeable 70 the roots ofthe plants
and to the rain.
migrating land pit is alimportant to remem-
Der that tramping it by stock in wet weather
winter grazing with less injury to the soil than
Should the farmer prefer to save his whole
crop of rye, the grain always bears . fair price
in market.
1t is important to be careful in the selection
of seed for sowing. Much of the rye found in
the markets has been cut too early, or, from
other causes, is defective in terminating pow.
er.
After getting start in the rye culture, the
farmer should save his own seed from year to
year.--.Southem Paper.
Sow's MILK-Once Week, under head
ing which we have shorn to its present bald.
ness, dscourses af follows;
Everybody knows the value or milk as a
liquid food for the young and weak; but
everybody does not know that Of all milk,
that from the SOW is the richest and most nu-
trtious. It contains fifty per cent. more Of
solid constituents, such as butter, cheesy mat
ter and sugar, than the tactical produce Of the
COW. This is shown in recent analysis by
Prof. Cameron, of Dublin He appears to be
the second chemist who has examined the Sc
cretion. Curiously, the sows is generally
absent from lists of milk analyses the reasons
doubtless being the difficulty Of securing
specimens. Your porcine mother strenuously
resists the appeals of the farest of milkmaids
beauty cannot induce or dexterity cannot
compel her to yield drop of her ofispring,s
legitimate food, even for the benefit of Science.
So, unless these scruples can be overcome,
there is little chance of the rich diet coming
to market"
So much for richness, which any person
given to thinking will have no reason to ques-
ton. As to quantity: In our possession is a
Chester County SOW which has frequently
rised ten pigs. She is an enormously large
animal. Up 10 five weeks old her pigs rarely
ii ever eat from the trough and basing our
calculation uH- the amount that those eat
which some Of our neghbors brought up by
hand we believe that she gives with q lit.
ter of iitteen) between ten and twelve quarts
of milk day.-Utarh and Home.