National opinion. [volume] (Bradford, Vt.) 1865-1874, 1871-08-18
Farm, Garden and llouSeh I'D.

GINGER BEER. Three gallons of col,
spring water, one quart OF molasscs, one
tablespoon Of cream of tartar three
tablespoons of ginger, one quart 81
Yeast NIX together in n tub, and stand
Tor five hours 1t may then he bottled
and will be fit for use in one day.
EFFECT OF LINED HAY UPON STOCK
The Boston ca tivatar says "A farmer
informs us, who lined some of his hay
one season. that his COW when fed on il
secured badly in order to satisfy him,
self, he fed them on unlime1 hay, and
securing at once ceased. He then fed
them with lined hay with the same re.
suit.
VEAL SouP. The broth from the veal
will make very tine dinner soup for the
next day. There are several ways OF
preparing it. You may SIMPLY add a
Int L. parsley and serve it so, or you may
boil al onion or two in it, II will be
very nice il a head OF celery is cut up
in small squares, and boiled for a few
minutes, or lemon may he added. | am
sure no economical housekeeper would
throw away the broth in which knuckle
or any other part of veal has been boiled.
SHEEP FARMING. Sheep Farming is
said to he making great progress in Ore
gon. There are no hurrs in the wool, OF
scab or foot-rot on the sheep the fleece
is SO naturally clean and free from i'm
purities that, unwashel it only loses
five per cent. more than the washed wool
of other States. The pure Cottswold
sheep are coming into great repute,
yielding tlecces that average ten pounds,
and not unfre,luently run up to twelve or
fourteen pouu1e The sheep in the
Willamette ana the Upper Columbia
Valleys are unsurpassed in weight, and
as to excellence for meat, as well as in
the weight, length, strength, and fine
ness of staple of their wool
How TO MAKE TUB CHEESE. Mrs. G.
+. c., North Brighton. Mass, gives her
mode of making tub cheese as follows ::
First prepare The curd the same as for
making hoop cheese (my way | with
hold, as no doubt hers is perferable),
then placing it IN a jar or cub of the re-
CURED size, as solid as may be with n
follower to fit closely, and heavy
which should he changed as often as
saturated Each days curd being thus
MANAGED until the tub is filed. Then
take the whole mass from the tub into II
cheese tub, and completely pulverze,
adding more salt if necessary, thoroughly
cleansing the tub and replacing the curd
by pounding in as before, using the
cloth as at first until dry, then butter
the top, a.d filling in about the cheese
as it dries with melted butter, covering
the whole with thin cloth tied over the
top Of the tub, and it is done"
A New CATTLE DISEASE &C. II. Stod-
dard, Rock Island, ILL.,, writes IFS that
during recent trip through Mercer
county in that State, he learned of
disease among cattle of which he had
never heard before, and by which one
man lost thirteen animals ont of herd
OF twenty. He says: "The cattle were
taken with a pain, or itching, about the
tail or hind parts that caused them to
rub very violently against anything
even thorny hedges aud in Que case the
COW was SO crazy that she caught hold
of her own tail and pulled it off They
pa n bloody substance, so strong that
it would take the hair OIL their legs
wherever it fell on them. They usually
die i'll twelve to twenty-four hours after
taken. l think none recovered that
were attacked. -RurH Ne,c Yorker.
FARMERS HELPING EACH OTHER SAVE.
--Th' re is Farmers Club at Evans
ton, H., which has an agent who CON
tracts directly with manufacturers for
such imp ements and tools rs the mem
bers need, and who also advises and rs.
sists in mark ting grain and produce
One of the members of this Club a serts
that more has been saved in this way in
a single ~cason than it will cost to belong
to the Club lifetime. He adds at
seems strange that farmers all over the
county wi not take the matter in hand
and deal mutually together, and WORK
for each others benefit. Much can be
saved every year III buying implements
in this way, or in selling grain, or Other
produce. Besides. there can be much
valuable information ga ned by thes
friendly talks about how we farm, aud
how we ought to farm Farmers, it j.
greatly to your interest to orgarizo Clubs
for your mutual benefit. Try it and see
for yourselves"
FEEDING Fowls. Don't keep food
always by your poultry, because, if lay
ing fowls they are made too fat, and if
fattening ones, not fat enough. To
fatten poultry feed three times IN twenty
I 'ur hours all they will eat, and remove
all they leave, and they viii eat mo e
than when cloyed and disguised by Il |
constant presence of food. To KEEP |
layers n proper condition, feed tvice ol
thrice daily IA regular ration, but not n,
much as they viii eat. Some say feed a.
long as they viii run for what YOU throw |
t. them and eat gree Oily, but that is not |
right; for they will get too fat, unless
they are laying freely. They Will show
eagerness about as long as they cln
swallow, and will scramble for what Won
give them until in their rivalry they stuff
and cram themselves week after week.
and become a mass of fat, and vet they
will still act at feeding time as if they
were half-starved. Feed your regular
Lying stock moderately, and be govern
ed by their state of flesh rather than by
their greed. Take few fowls from the
perch at night occasionally to test their
weight, and a little practice will enable
you to quickly decide on the condition
of the flock. Increase the ration as the
yield of eggs increases, and 80 long a.
the laying keeps pace with the die. you
may give rich aud stimulating feel in
any quantity. Feed the select breeding
stock more sparingly than the rest of the
liyers. so as TO give only a moderate
yield of eggs for Matching purposes, for
If you promote great polificness in the
parents the result will be weakness in the
progeny. Chick dining the period