Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1871-11-10
AGRICULTURAL

PRUrINGs OF GRAPEvINEs AS MAkURE.
| NJ. Liebeg esctibe plan of manurIng
| vineyards with the prunines from the
vines, which Is euccts fully practiced III
some par:s of Germany. Oue of the vine
yardists, M Krebs, Of Sechem, says that
for eli bit years his vineyard has been ma
nured solely with the branches which a e
prured from the vines, cut into small
pieces aod hoed into the ground aboot IL g
end of July. The pruning being then in
fresh aud moist state, undergo putrcfac-
ton SO rapidly iii 80 at the end of four or
five weeks nc trace OF it can b. found. ID.
| Frabenfe!der. a German whey ardi4t III the
Berestrssse, says that seven years ago a
man named Muller had a vineyard in tn At
locality which be N .Du.ed with the
branches pruned from the who's, and his
vineyard Was always in thriving condi-
tior.
Another evidence of the excellent effect
! of that kind of manure, is furnished Ly
Wilhelm Ruff of Scbrissheim, who says
! from poverty he WIS Unable to manure his
vineyard, but having remarked the length,
strength and greenness of the grass where
the pruned branches Of the vines w, re
thrown, he resolved to try the effects of tie
prunings when applied to the vine. He
dug the whey ard Geep as il he was APP
plying barnyard maoure; then cut the
|
roots and covered with Soil. In year The
barren whey ard became quite productive.
Re Continued this practice every year, and
had the satisfaction to see his vines grow
splendidly, aid remain green and vigor Jus
during the drye-t Summers.
| From this 1T i, evident IT, az the pruuings
of grapevines, at whatever season they are
taken IF, thOuld b, Collected, cnt intO
small pieces. placed in c intact w,th the
| th.AN M 4 will
FEEDING Hogs B gin early 10 fed
hogs for pork. We apt to delay too
| long for convenience of having corn gath.
cred, and throw this important business
too far into the odd weather, wien it
takes u much larger quantity of food to
make the same quantity of flesh and fa'.
| When the atmt there bt comes cold the
Gar bon of food. which should maxi fat. is
burned out to keep the animal cumforta-
BILE, and an extra consumption is required
| to serve both purposes. Hence the ne
cessity also of comfortable houses and
bedding Ia cold weather. Hogs that have
had the run Of good pasture, without 9th
or food, will not fatten we'll in less than
five weeks, and il not in very good condi-
ton when brought to tue pen, six weeks
will be required. Let them, If practical
BILE. be shut up and fed regularly by the
middle of the mouth.
1t Is most desirable that for feeding all
animals we should have conveniences for
grinding and cooking, and for hogs espe-
cially. It is the misfortune CT small far
mers, however, that they canno: afford to
practice the most economical methods;
they cannot incur so large a cost of prepa-
ration for the sake of the saving in a
Emall way that would result. To all who
can, cooking is the true mode of preparing
food; others must do the best they can.
Grinding and soaking both help the per-
fect digestion, and the latter at least may
taken off the ground and put into rens.
with raised floors that will drain readily
and may be easily cleaned. and their food
should be given them in good troughs.