Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1871-11-10
Farm and Garden.

cool cellar.
Salt for Cattls.--In speaking of the
Importance of regularly sailing cattle,
the Canada Farmer, among other re-
marks, makes the following: We
have lately observed many head of
stock dropping, rough in the skin. and
apparently suffering from some loss of
appetite. We had thought that it was
entirely owing to theconstant irritation
from flies and the long continued dry
weather. Upon questioning the own
ers, however, we generally find that
periodical sailing has been neglected !;
while our own cattle, which have re-
ceived their regular weekly allowance
of salt, appear sleek and healthy"
Feeding Thrn;ps to SKeep.-We read
lately of Southern farmer who kept
sheep and raised turnips for them.
During the winter he could not induce
his sheep to eat the turniEs except by
cutting them in pieces with knife and
handing them to the sheep. AS hun
dred were too many to feed in this
manner, the roots were allowed to rot
and became wasted. Now it is worth
while for such men to know that there
are cutting machines by which the
roots for hundred sheep can be sliced
up in q few minutes, and that it is i'm
possible for Merino sheep to eat
white turnip unless it remains fast
rooted in the ground. In this manner
thousands of acres of roots could be
profitably fed to sheep in the South.
When the turnips are scooped out, the
shells are to be thrown out with hoe,
and they too will be eaten up clean.
There are but these two ways of feeding
turnips to sheep. Cutting, however, is
altogether practiced by the best sheep
masters.
How to Keep Gder-Mr. E. Williams,
in the Journal Of the Farm, gives the fol-
lowing: "I am aware that there are as
many recipes for keeping cider as for
curing colds or rheumatism. Some of
them doubtless are good, but most of
them are worthless. Here is one which
1 have found to answer the purpose ad-
mirably, and as your readers will OBJ
serve, is very simple one. | allow the
cider, as it comes from the press, to
stand until the pumice settles. When
this point is reached, I put it in clear
vessel, and let it come to boil, skim
ming off the scum carefully. 1t is then
put into kegs or demijohns, and tightly
corked and sealed. By this process l
have excellent sweet cider, not merely
for the entire winter, but for years.
This method would not, of course, be
available where large quantities are
made, but for an ordinary family it an
swers admirably.
How Money is Made By Farming. ng.-Much
labor is done on farms that is not
farming in its true sense. By such
labor no money is ever made. A man
may support himself and his family,
keep out of debt, and have few dollars
in his pocket by practicing the most
stringent economy. If he is otherwise
than industrious and sober, he is on the
down grade with loose brakes, and
the end is soon reached. But farm
ing in it's true sense is a profession
equal in dignity to that of the law Or
medicine, and needs equal study, men.
tai capacity, and intelligently directed
labor to command success in it. The
principles which underlie the practice
of the true farmer must be well under
stood, and steady, consistent course
of operations must be followed. Hav-
ing thoroughly learned the nature and
capacity of the soil he possesses, and
chosen the rotation most suitable and
the stock to be most profitably kept on
it, he does not swerve from his chosen
course, but in good markets and bad
raises his regular crops, and keeps his
land in regularly increasing fertility.
No special cry tempts or affrights him.
He does not talk dairy this season or
crops the next, but doubtless, if any
particular product be in demand and
brings good price, he has some Of it to
sell and reaps his share of the advan-
tage. He saves as much money as some
men make by care and economy in pur-
chasing and preserving tools, seeds,
manures, and machines, and his busi-
ness habits and constant readiness for
all occasions give him reasonable securi-
ty against the effects of adverse seasons
and bad weather. Always prepared, he
is never too late, and always calm he is
never too soon, and thus, "taking Time
by the forelock," he has the stern old
tyrant ct his command, and turns him
at his will. He has no losses, and his
gains are steady.
Fattening HoqS.-An exchange says
The natural climate of the hog, like the
negro, is nearer the tropics therefore
the best time to fatten the animal is
before cold weather sets in. 1t is only
on the rich lands of the West, where
corn is easily and cheaply raised, that
hogs are raised in large numbers with
profit.
A small lot of hogs may be kept on
every farm with profit as scavengers.
Without scavengers, such as the hog
and buzzard, the atmosphere would be-
come great pestilential effiuvium.
Corn is most proftably fed to hogs
when it is little too hard for roasting
ears when in this stage they will often
eat corn, cob, stalks and all. Hogs
should have a spacious lot to feed in,
and never be imprisoned in pen
however, they will fatten faster in
close pen those fattened on the ground
with plenty of room will exercise
enough to throw off some of the disease
producing matter and are more fit for
food. But look at the stupid gluttonous
beast imprisoned in his pen, swallowing
in his own filth; at every breath he in
hales the foul emanations from his
offal. An animal fattened under such
unphysiological conditions must be dis
eased.
A swill-barrel should not be tolerated
on any farm; it is always in state, Of
fermentation the strong sour smell
indicates rottenness; swarms of maggot
flies revel in such corruption; let your
hogs have the slop before it ferments.
The hog being more liable to disease