davidaulloa/AmericanStories huggingface dataset:
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
Milklng in Silcnce.

At a Farmers Club in West Cornwall,
Connecticut, L. 81 farmer said that no
talking should be allowed while milking was
going on. He said he discharged one Of his
servants who persisted in talking during milk
ing time, and that in three days the increase
of milk was equal to the mans weekly wages.
We fear an increase to such an extent must
have been due to other causes besides the one
assigned If the enlarged yield followed
solely from the dismissal Of the man. we sus-
pect his presence affected the supply Of milk
in some other way apart from his oquacity.
We have frequently found change of serv-
ants prove beneficial. 1t may be that talking
prevents hens from laying also. We know
we have often experienced vast increase in
the number of eggs brought into the house
after the removal Of a too oihcious individual
from our employ. Besides our cows have
sometimes improved in produce by the same
means, but we generally attributed it to clean.
er milking by fresh and more industrious
hands. 1t is, however, well known that cows
are peculiarly sensitive to sights and sounds
during the time they are MIXED Unles.
they are at perfect ease they will not give
their milk freely. They should be daily
MIXED under the same conditions. Cows that
are fed at milking time require their usua
meal, or they become restless and dissatisfied
and put stop to their bounty. Many o
them will only allow some special lavorite t.
milk them. In those parts of the countr
where women are solely employed to milk, "
frequently find one or two tunelul lassie
singing at their work, and many cows becom
so pleased with the rustic harmony as to sho'
evident signs Of their approval of the low
sweet voice, by giving their milk only by b,
ing sung to. Everything that distracts I'll
attention Of the cow and ruiiles her placidit
e should be avoided when she is called upon
yield her milk. Her nervous system shou
, not be excited by strange noises, unwelcon
objects or rough treatment, or the effect vi
be apparent in diminished supply in II
G milk.pail 1t would no doubt be good adyic
on the whole, to tell those who milk that thu
D should hold their tongues and keep their ter
o pers. The Connecticut farmer seems to ha'
5 sufficient reason indeed to say that speech
e silver, but silence is golden London Nj
e Journal
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
Moses Ia Pastures.

The New York Farmers Club was asked q
few weeks since, can land on which MOSES
are taking the place Of grass be economical
" reclaimed, and grass be made to grow by
any top dressing other than barnyard ma
nure or by any other process than that OF
ploughing and reseeding? The use of lime
was suggested. Mr.. Cotton knew of a lawn
that was improved by lime; Mr.. Smith had
low messy meadow be underdrained it,
lined part of it, with good results; to
another part he applied manure but the
thing which proved most effectual was the
turning on Of the wash from the roadside.
Now the surface that starved one COW, keeps
three horses and two cows, and they are sleek
all summer. MIR. Gregory had known good
effects from the application of SCOT to mossy
pastures. Mr.. Bragdon knew a piece 0
messy land which was thoroughly scratched
over with sharp-pointed harrow and top
dressed with plaster and strong bone manure
and with good effect. He said anything
which supplies ammonia will kill out The
moss. Mr.. Read had succeeded in killing i
only by poughing at least three times, sow
ing after the third ploughing, grass seed tt
form sward. In six years the process need
ed repeating. What we want is top-dressin
that will effect what ploughing does, with tn
further good of killing it forever. Mr.. FL
put two tons of bone-dust on three acres
grass land which had much growth Of mos
aud the grass took such a start that it choke
the moss
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
A Few sheep on the Farm.

N. ..i,;,,, ,.,,G, .. ,,,,oh .,,o,,, Cro,, a
INC ie,u'',e p'on' = '''"V" s''' ag nun u
s,la,, novn '~aa a,o h la,go U"0 "s gram o,
l1lhi'', Nv il''.1, 10" '1 c Dto ~ ,""
NAN r'o"oy W NeVP'"s ~" I"eoP' i ,ha'
% always rom loi 'aen' so'i'oS uei., anu ,no!
oousue npU ~" '"'J n "0IVS ,oon 'L h o,nSa
"lsv "ou'u vas IT, H ;n ~ nus ~ sa'V ~
S So' " 0ou ,i,;,sos an, o,'hs soppoa ;s"
l"iu'ei eu a ~ I"'y ~ "ele ,",' ~
gra'u on''.y '' 6 HeeP an rev yO"s ~nG 'Go
neusssa' 'oups OnJa % ",s ,ant"d anu NJ,
p"S'u''' io'"l'' A'o''o% , '"I P'"u'.I' ~
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
harvesting and Drying Herbs.

A good many herbs are used dry as well as
green. The best state in which to gather
them is when they first come into flower. AT
that stage their peculiar favors have culmi.
mated The general mode of drying herbs
and treating them afterwards has been sloy.
emily and filthy in the extreme. They have
been cut aud either tied up at once or left in
back shed till they withered little, and
then punched up in some dusty spot until
called for in the kitchen, where they have
often made their appearance much more heay
lily coated with dus. than distinguished fol
flavor. St. Clair, in Uncle Toms Cabin,
implores all gentlemen who would enjoy thei
dinner to keep out of the kitchen. 1t is NOR,
necessary to caution those who relish til,
/ flavor Of herbs not to ask to see their dr.
stores. All herbs should be dried quickly
on open trays, in a hot kitchen or room, and
as soon as they are crisp, rub or CRATE then
down to powder, and store them away in bot
ties closely corked. Kept thus, clean an'
air-tight, the strength and purity of the havo
is preserved for years. With the bottle
closely corked and sealed, or bladdered Xix
other preserves, dinner literally Aavore
with herbs will be within reach any season
summer or winter. In conclusion, may ad
that the flavor of dried parsely is perfect
London Field.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
Forage CrOps--.Rape, &c.

Nearly thirty years ago there was sum-
mer in England which grew much less hay
than is made this year in America At that
time | was steward and bailiff for a noble
man. had herd of nearly 200 cattle and
flock Of more than 800 sheep besides 600l
deer. BY schemlng contrived to winter
everything better than usual, and as the sub
ject is somewhat appropriate for the present
time it may not be amiss to relate how | con-
trived
The proprietor was on the continent Of
Europe, and this added to the desire to make
every provision so that there might be no
buying Of hay required. The drouth lasted
from March to the latter end of June and
the prospect was very disheartening bowev.
er the late turnips proved good, and the
wheat crop was the best for years. By hus.
banding the oat and barley straw, and feeding
turnips with il to the young cattle, it was ev-
ident great quantity of hay would be thus
saved, as here was a good substitute. The
furze 1--WE had fourteen acres not affected by
the drouth, so the deer which lived chiefly on
that by having it crushed and bruised tC
shreds with machine for the purpose) it wa.
seen would hold out for them; but as there
was little grass left on the pastures for the
cattle and ewes, lin the autumn all sheep il
England, but the breeding ewes are at tur
nips on the land where they grow,) it coulC
be understood they would have to begin eat
ing hay earlier than usual 1t so happened
that rape was never used in that part of Eng
land, but it was mentioned in BeVS MesseR
ger and other agricultural papers, as beipl
grown extensively in other localities, and JUS
the same as is being done now, it was recon
mended for sowing when too late for turnips
as making deal of food. My rotation
course of cropping was at that period abou
as follows Nearly 200 acres of wheat, o
barley and oats, of clover and ray grass, &c.
and Of turnips--the turnips following tn
wheat, and the spring-sown grain the turnips
Wheat is not harvested till August in an av
erage season, so that turnips would not Dc
after that time, and the land is generally par
Of it prepared in the autumn for Swedish
turnips, carrots or beets, aud some is sowl
with winter vetches and rye for early forag
in the spring, while considerable portion il
plowed in the autumn, and lies idle till tur
nips are planted the next year. Now in thi
particular season | wrote to Gibbs x Co. TO
rape-seed, and had several hundred pounds
and sowed every bit of this land besides wha
was necessary for vetches and rye-whcl
made vast deal of green food, and as tn
weather was mild in December our hay ha,
great respite, and my employer was exceed
ingly pleased with this method of helping
throughihe winter, while |, as young mar
was proud Of my achievement. The hay o
that year spent better than usual so that tn
winter was got through triumphantly.-CO'
Couitrg Gentleman.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
How TO Get Plenty of Fresh Eggs.

ln long communication to the German.
town Telegraph upon the subject Of poultry,
Mr.. i. Dwight, Of Hudson, Michigan, con.
siders the question, " How to get plenty Of
good favored fresh eggs with little trouble,
and thinks if there is any secret in it he has
discovered it, and makes the same public for
the benefit of all interested. lie says
"Once, thirty years ago was troubled Just
as my neighbor now is. fed my hens plenty
Of corn. and got but few eggs. | reasoned
upon the matter, and happened to think that
the constituent parts of milk and the white
Of eggs were much alike. Now it has long
been known to mikmen that wheat middings
and bran are about the best Of any feed To
make COW give milk why not the best
then, to make hens lay eggsf | tried it, and
since then have had no trouble. My mode Of
preparing the feed is to mix about five part
Of bran with one Of middlings. In the morn
ing | wet up with water about four quarts Of
the mixture in large tin pan, taking pains
to have it rather dry, though all damp. This
set in warm, sunny spot, south Of their
shed, and they walk up, take few dips, don't
seem TO fancy it like corn, and start of on 0
short hunt for something better, but always
coming round in a short time for few more
from the dish of bran. There is but little
time during the whole day but what one OF
more are standing by the pau, and helping
themselves. am careful to mix for then
just "a much as they will consume during the
day. At night, just before they repair to the
roost, usually throw them about pint Of
shelled corn, well scattered 30 that each one
can get few kernels. II your hens don't
incline to eat this feed at first, sprinkle little
Indian meal on it. ! would like all who
complain Of not getting eggs, to try my plan,
and think they will never be sorry"
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
Curing Corn Fodder.


will thank you to inform me the proper
time and best mode Of curing corn to'ider.
G..
Az our correspondent doubtless refers to
thickly sown or drilled fodder Tor the stalks
exclusively, we may say in the hrst place
that the great difficulty with all novices is TO
prevent the stalks from heating and spelling
when stacked or hcaped together For this
reason they should never be placed in large
masses. We have known large stacks to be-
come ruined in three days after the stalks
had dried for several weeks in shock in the
field, and when the owner supposed them to be
perfectly cured. Tricky grown fodder is
soft and fine, and lies compactly together
the amount of juice remaining in the stalk l.
sufficient to originate powerful fermentation
II may be prevented by making large and erect
shocks in the field, to remain there till drawn
for winter use or by building small stacks,
and placing three or four erect rails in the
centre around which the stack is built, thus
leaving an opening or chimney through which
the yapor escapes or by scattering them to
dry, over the tops Of the bays Of hay in the
] ulfu ANU HltNANf 30 thlNhtii70 NA SUM ANiN W
feet
The fodder may be cut in three ways. II
the ground is th--hy means Of rcaping
machine, the stalks after drying few days
on the ground, to be raked together with Q
horse.rake, and then drawn of and either
spread over hay mows and in shed lofts, OF
put in small stacks with veniiators or chin
neys in the centre, as just described Or the
stalks may be cut with a common scythe 0
little practice aud skill enabling the operator
to throw the tops all one way, SO that they
may be gathered aud bound in bundles Of
they may be cut with common oorn.cuttei
| by hand.
Every person who raises corn fodder OF
feeds it to cattle should remember that when
perfectly cured, so as to retain its sweet fla
yor and green color, it is one Of the hes
kinds of food that cattle can live on whit
if allowed to become wet. mouldy, discoorec
aud dark brown or black, it is little bette
than poison II is by feeding such unwhoe
some, badly dried fodder, that some careless
farmers have come to the conclusion tina
corn fodder is poor food for animals Honc,
the importance of perfect curing. Cal'isa
tor.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06

From different parts Of New England we
hear n great deal about the short hay crop
this year, and, indeed, we hear it every year
among a certain class Of slack farmers who
wear their fathers old shoes, walk in the
same old footsteps, and cling to the same old
IDEAS. There has been thousands Of acres Of
grass cut this year in New England that will
not average one half ton per acre The farm
er who pays two dollars per day for help in
haying cannot afford to 90 on in this way.
do not wish to find fault with farmers, but
would like TO tell them something 1t is no
secret they can in turn tell others-that is,
how easy it is TO have a bountiful hay crop
to have their barns well.fllcd their cattle
fat and sleek-always ready for sale their
debts paid, and consequently their sleep sweet
and undisturbed
Farmers, as a class, work too much and
think too little. They try to NOW over too
much land, without having it in suitable
condition. They start wrong at the begin.
ming. They manure very lightly, SOW on a
small amount of seed and leave the surface
rough, the stones lying broadcast all over the
ground and feed the grass close in the spring
because they did not have hay enough the
previous year, and no money to buy with.
Hence the cattle were so poor they had to
recruit on the grass or they would die.
Now, the farmer who has long practiced
this way can turn over new leaf if he will
try. In the first place, don't be too fast
Nothing is ever gained by hurrying. Don't
expect to do everything at once, but be pa
tent and persevering, and all will come right
in due time In the first place begin with q
small piece-perhaps an acre more or less
as much as can be tended properly-sparC
no pains to get it just right; seed IT we'll
don't be stingy in this part make it smooth
pick up the stones, and get it ready for now
ing And when you have done this don't
ever let it run out, but compel it to cut lit
tie more each year than the previous one il
possible. This is very easily accomplished
by top.dressing do not mean wait until it
is all run out; this is a hard way; it is like
letting horse get so poor that he can hardly
stand before giving him any grain--it is almost
hopeless task. The true and proper way
is TO top-dress while the land is yet in good
condition. This is the way to keep the wheel
rolling. A little grass seed can be sprinkled
on once in two or three years, just before top
dressing, which will cause the grass to spring
up fresh, like new stocked piece Land
treated in this way need never be plowed after
the first start but if plowed nice thick
turf is turned over, which decomposes, and is
as good for all crops as a heavy coat Of ma
nure.
am making some experiments on different
materials for top-dressing my fields. | an
satisfied it need not be more than one-fourtl
barn-yard manure composted with three
fourths of something else. When becom,
settled on that point you may hear from mi
again. J.
Morrisio,n, w., aug 10, 1871.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06

Quality Of Pork.

An exchange advances the following ideas
in reference to the influence which different
kinds Of feed have upon the quality Of pork
produced
Veal know what difference there Is in pork.
Breed has something to do In this matter, but
not so much as many suppose. 1t is the kind
Of feed that makes the kind in pork. Use
milk or whey largely and your pork is sure
to be soft, fabby, and will fry away one half.
What is left is not relishabe Hence our
dairy pork is our poorest pork, varying ac-
cording to the amount Of grain that is fed.
So still.feed pork is in bad repute. Miscella-
ueous feed makes ordinary pork, often q''n
ordinary. Stop will not do there seems to
be too much water
The grains are what is wanted to make
good sweet pork pork that is solid and will
fry we'll Rank pork is uncomfortable and yet
there is much Of it, and some people prefer
it, like the pork from large, strong hogs.
\ dirty, offensive sty is an element, nc
doubt, in producing strong or even frtid pork
Have clean quarters, clean animal, good
ventilation, and feed grain For drink, give
cold, not in any way foul, water. Corn fol
feed is best, and old corn at that. DO moi
house too close, nor feed too sharp; look to
the convenience of the hog, and tat him SC
that he is in good condition, not over-fat, with
possible diseased parts about him in conse'
quence, the pork is affected by it.
Old corn submitted to heat will yield most
PORK, but it is doubtful, whether the quality
is as good as when fed raw. So probably
with all the grains.
/ We have had chance to note clear dis
tinctions in the quality Of pork. Where the
dairy is excluded and the grains are fed, there
is good solid pork, aud, unless the hog is old
and large, we find it to be sweet. We find it to
be difficult to get good pork among the dairy.
men-that is, pork that will not fry away
too much, and is of No. ] keeping quality
| This among all breeds, for all are kept here.
We are fattng a pig Tor our own use, of mix
ed breed of Chester White and Berkshire, and
We feed him old corn, ground, and give him
water to drink. We expect the first quality
of pork, and we shall not be disappointed
We have practised this for years, and seen it
practised, and with unvaryiug success. The
pork is always solid cooks well in all forms
is sweet and toothsome, and more wholesome
than the rank bacon. We have no difficulty
in keeping our pork.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
Tanning Sheep-Skins.

For mats take two long-wooled skins
make a strong suds, using hot water when it
is cold, wash the skins in it, carefully squeez.
ing them between the hands to get the dirt
out Of the wool then wash the soap out with
clean cold water. Now dissolve alum and
salt, each half pound, with little hot wa.
ter, sufficient to cover the skins, and let them
soak in it over night, or twelve hours; then
hang over pail to drain. When they are
well drained, spread or stretch carefully over
a board to dry. When little damp, have
one ounce each of saltpetre and alum (pul-
yerized) and sprinkle the flesh side of each
skin, rubbing il well then lay the flesh sides
together, aud hang them in the shade for two
or three days, turning the under skin upper
most every day until perfectly dry. Then
scrape the flesh side with blunt knife, to re-
move any remaining scraps of flesh trim Of
projecting points, and rub the flesh side with
pumice or rotten stone, and with the hands
They will be very white and beautiful, suit.
able for door or carriage mat they also
make good mittens. Lamb.skins Tor sheep.
skins, If the wool be trimmed Of evenly tc
about one.half or three-iourths Of an inch
long, make most beautiful and warm mittens
for ladies or gentlemeu.--G. o. Sanders, in
Prairie Farmer.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06

MIR. Il. z. Hoyt of Atkinson, N. H.,
has been experimenting with potatoes and
successfully. In 1870 he raised from the
seed, five small potatoes on one stalk, weigh.
ing two ounces. May 20, 1871, he planted
these five potatoes on ordinary field land and
MANFRED exactly like his other potatoes
They blossomed June 81. On July 8 they
were fair table size. On July 20 they wer,
ripe, the tops beginning to die. On August
II he dug them and they weighed PSI lbs
Thus they were ripe and harvested in 81 day.
from planting,
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
How to have Tomatoes In November.

Eds. Country Gentleman - Visiting a
friend in Missouri last December, saw hang
ing in the fruit-house a large number OF
vines Upon inquiry she Informed me they
were tomato vines. She said she had nice
ripe tomatoes only few days before, just
before frost she pulls up the vines having the
largest number of green tomatoes on them,
and hangs them in room or clubhouse where
they will not freeze. The green tomatoes
continue to ripen for several weeks. As this
was new to me, so it may be to many Of your
readers. propose to try it this fall.
MRs. w.
Upper Alton, IN.
Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-09-06
NORTHERN RAILROAD.
SUMNER ARRANGEMENT
Ou and amer May 9Th, l-ta Passenger Train,

On and amer May l7h, l-sq Passenger Train, ...
UPgARD TRIMS.
Accor0nAriov TRAIN leaves Concord % Ia.fl.s ,
or White River Junction, connecting with train. e.
Wells River, S. Johnshury, Barton, Newport Wl.0n.t
hy and Marog Lakes Snnstcad Bath. L.ttlot0n Irrr.
ter &c. Alao with trains for Montpelier uufIIr.f..
st. Alhans R0use's Point, Montreal, Orlonshur.
The Wet
DAY ExrRrss TRAIN leaves Concord 90 ioa5 ID. q,
tor White River Junction, connecting With ta..
Montpelier, Burlington, Kousos Point. Montreal A.
and with ogienstHfsh and Grand Trunk Rai.roais .
the West
BaisIoL TRAIN leaves at 3l7 ,. M, flr Franklin 81
Bristol.
Tor White River Junction, connecting with Train.
Montpelier, burlington, ST. Adams, R0lse's po.at r
trcal, Ogdoushur- h aud the NOst,
.Of on arrival Of trains ifum Boston, Nnfcc Ger To
mouth Portland, sc.
DOWNWARD TRAINS
iMoRNNG ENrREss TRAis leaves white River 90.
uOn Mondays excepted for Concord at I.1Iu u aH
arrival Of trains rom Ogienshurgh and Montreal T.
train will be- run 10 Boston on sunday.
BRisroL TRAN leaves Bristol f0r Concord at
M. and Franklin At q.n5 q. m.
tMAL TRAIN leaves White River Junction to- II
cord 90 100 p. M, or on arrival 90 train tht s..
mont Central Pns'unpsic sud White Mouutals A
roads.
I DAY ExrREss TRAM leaves White River Juo-tUaI
$50 D. m, or on arrival Of trains from MoHiraa. d
Oricnshurgh, Brattlehoro, Keene, Below FsIIs Nu
or &c, connecting az Concord with trains 0r M1nlts
TER Nashua, Lowell and Boston.
fThcse trains connect a. Concert win trains q
Manchester, Lawrence Portsmouth, Port.tu. Nashu
Worcester, Sew York, Lowell. and Boston,
/ ONsLoW sTEARNs. Al.,i
/ Concord. y. H.. May, 1862.