The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-08-27

A correspondent of the Aneerican Stock
Journal gives his views on this subject as
follows:
There are two objects in rearing calves,
each of which is of great Importance. 1st
To effect it with out the assistance of
milk at all; and 2nd,-To improve skim
milk in such manner as to make it more
nutritious; it being well known that there
is prodigous difference in the growth and
thriving of the animal, when fed with new
or skinned milk. | followed the method
of cruel, made by barley and oats ground,
with the greatest cXactness last year with
two calves, both of which, SO far from being
reared, were so reduced, that though |
changed their diet to milk, it was too late,
and they both died.
My method is this In two or three DAYS
after they are calved, take the calves from
the cows, and put them by themselves; l
then give them Il kind of water cruel, COM
posed of barley about one-third and two
thirds oats, ground very fine this is boiled
about half an hour. l give each calf about
a quart in the morning and the same guam
tlty at sunset, and increase it as the calf
grows older. After they have had this diet
about two weeks, put little hay in their
stalls, which they will gradually eat. |
keep them i'll this manner until they are
about two months old, then turn them
out to grass. By this method have raised
between fifty and sixty head within the
past four years, and with triflc of expense
| have come to the second object, viz:
that of improving skim milk, desidera-
trm as much to be desired as the former
| take one gallon of skinned milk, and
add to it about half 4 pint of common mo-
lasscs stirring until well mixed add to
this one ounce of linseed oil cake, mixing
it thoroughly ; then let this mixture be put
into the other part of the milk, and in this
state it is fit for use. GLAUCUs
LHington, ". c.
WINE MATING.-Pick the grapes off the
stems when fully ripe, rejecting bad ones.
Pass them through one of the Wine Mills
to tear open skins, but not to brrlise the
pulp. Press moderately; then get all that
remains in the must to make brandy or an
inferior wine of. Strain and fill into clean
barrels; then insert a bent tube tight in
the bung, and let the lower (outside) end
rest under the surface of water in bucket,
SO that while all the gas shall escape, the
air will not get to the wine. When it has
done fcrmenting, rack it oft into clean bar
rels, bung it up, and set 1t in a cool place;
bottle it in Il few months. The great
secret of making good wine is to select
only the best grapes, and not press out the
the sour portion of the pulp. Nothing is
here said about the numerous mixtures of
water, sugar and grape juice, which are
frequently connected and sold under the
name of wine, but only of the pure juice of
the grape, properly fermcntcd.
PICKLE FOR BEEF AND PORK.-To one
gallon of water add one and half rs
of salt, onc-half Id. of sugar, and one half
ounce each of saltpctre and potash. Let
these be boiled together and SKINNED until
perfectly clear. Put in a tub to cool, and
when cold, pour it over the beef or pork,
and let it remain the usual time-say four
or five weeks. The meat must be well COW
cred with pickle, and should not be put
down for at least two days after killing,
during which time it should he slightly
splinkled with powdered saltpctrc, which
removes all the surface blood, leaving the
meat fresh and Clean