The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1871-02-25
Saving lSarnyard vi anure.

Saving Barnvard Manure.
am well aware that this is a question on
which volumes have been spoken and hbrar.
les written. but still farmers, by their dis
regard, show then indifference to it, 1t ID
topic on which some men seem to need
literally line upon Iine precept upon precep,,
and every striking example, before they will
become practically convinced Why do not
farmers take better care of the manure? II
one OF them, on going out to his granary in
the morning, should find a leak through which
his wheat was running to waste he would not
stop until the leak was stayed. Yet that same
man, doubtless, has a worse leak from bis
manure Pile that he makes no effort to pre-.
vent. True, it may not leak as fast as the
graln-bin did, yet the waste may be greater,
because, instead OF a single light, the waste
IS going on the year round by washing and
evGporation-a leak that will fl his granary
10 bursting. Manure Is bank from which
the agriculturist can draw the greenbacks,
with percentage on his time to pay for his la
Dor
Let every farmer who reads this consider
the condition Of hi, manure pile. Every
thrifty energetic farmer who is thoroughly
alive 10 his best interests and to the require
ments OF his land, will be endeavorng to save
all his tertilizing materials, and add them to
his manure pile.
Any one, however careless or negligent, can
apuly il To the land Bu- the test -. a Good
farmer is as much or more in the making and
and saving manure, as in applying it to the
soil.
CURING MEAT.-Thefe ate various modes Of
curing meat, but one of the best. perhaps, is
that suggested by the Germantown telegraph,
which Is rs follows:
To one gallon Of water. take one and a half
pounds OF salt. half q pound OF sugar. half an
ounce OF saltpetrc. half an Qunce of potasb
In this ratio. the pirkl, ,o be increased to aYy
quantity desired. Let these be boiled TO-
ge,hcr until all the dirt from the sugar arises
to the top and is skinned OIL Then throw it
into tub To cool. and when cold nour !. over
your beef or pork. 70 remain the usual time.
saw four or five weeks The meat mu., he
wv, d,r rr ".', '.o.ru "u sor',' nyy o'
dnr;r,, uh,cL ,;r,o :. Jc,,ld -, .Ii,.t,t7
sNriniI.I r,,r - sa',s'a.. 'us
,Io,os al ,Lo si,,.,,' lII,,1 ~ I.;, ~ -
WOO, f,nsh aud ni, a.,,i, I';i,r7 49,
ncklr anI find il 70 aI. ,hnmm5 ,ho
aara.;nr 81 Io;I;,,1. ia w
ttrowing off tba dir, t,,IryavS ~ be ps,nnl ~
saI,anI ,r,,ar
81, 80,
bo ahandn,n5 T,aro !. .ra.I,n, :,
;tso rood ~
=
Gpu,v Crys-Tbese n,ust be hol,e5 IN
iron Mans e,ch lit,Ie nan nsr,it,oned NV i,..IG
ga ,brv will M, rise ifboLicI in mass Re-,
NO. Gina ornar, f,or, s,.oa, Mill o,i sar .
and s,it l,ir ~ ,hc N,rr sfn,y,v mill som.'
what tLicknr than noncai, 10 h,tter heat thor.
ough,, ~. i, viii aiI - ,ha;r Iigbtnass hov.
the oven yerv hot, rs they must be baked in
II or % minutes or ,hcy viii MT n" Iigbt .
,Ioco Via n'ns ~, ,ho s,!ro a,I y,hon hn,
hn,,rr and with tbn s,,no, lrnn ooch It,,o
non fnil nIocc immedpt,.lv in ,he ovcn Cnld
rrn,s s,o,p,"d or warmaG ,rn nn,,I,, a.. o,nd
ne when f,n,h Tbnv should mo nvorv t1hIe
~, WV" "!sPN9 O''' CAV WV" VIZ" i''P"-
"'''' ----
Frycr PosTs-The folloyin, eynerience
on the mooted question whetI,r fence posts