The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1872-07-25
Farm amir 8zrsem.
CUTTING AND CURING Hay.


OF this crop Is always inferior. The loss
OF value may be very well estimated AZ
10 to TO 20 per cent. on the whole crop.
That IS, the feeding value of our hay eron
lsdepreslated at least from oae-tenth 30
one 18th by the imperfect methods of
cutting and curing generally in use
Over-ripening and over curing are the
errors to which this loss of value is ms;p-
ly due By late cntting much of tho
soluble nutritious parts Of the hay are
changed into indigessible woody nbsr,
aud by too long exposure 10 the sun rot
only the same effect produced In soae
degree but much waste Of substance Is
made, and nothing but dry woody stalks
bereft of the delicate and tender LEAKAGE
are put into the barn. Gradually farm
ers, instructed by the better informed OF
their own class through the agricultural
press, are learning to use the improved
methods and are realizing the benefits.
of experiments aud carefully made tests
carried out BY tbs most intelligent far
mers and chemists in che country These
all 60 to show that hay cut when Ia bios.
som is far more nutritious and actually
yields mere in weight that when lsfi to
ripen its seed. More specialists clover
detoriorated BY late cutting-the loss
amounting to more than one-third 10
nutritive matter-and it should thsrefora
be got down before brown head shows
itself in the field. At this time, the ten
der leaves and blossoms charged With
sweetness. are gathered in with the hay
and when fed to milch cows during vim
ter cause them to yield the golden butter
so highly appreciated by those who ara
careless OF price 20 that quality Is secured.
Further, when cut at the exact time
to make the best hay, there is something
still to be gained in the mode of cutting
and curing worth attention. Rain and
dew are always TO be provided againss
and these should not be permitted to f.ll
on the hay when dry. freshly cut hay
is not injured but when once dried will
suffer by exposure to wet. Therefore
the cutting should be 80 arranged as to
time that the dry or partly dry hay can
be put into cocks on the approach of
rain or before night devs fall. The best
tlme'to cut ls early in the morning a. soon
as tho dew is off UP to 10 clock, or af.
ter 4 In the afternoon until. evening
Then what has been exposed to one
day S sun may be raked up before night
and cooked, and possible capped if rain
IS feared. In the cock, some fermenta-
ton will take place and heat will arise
which will increase the feeding value
OF the hay and render it more palatable
to stock: This Will pass off and carry
with 1t all excess of moisture that remains
in the hay, and fit it for removal to the
barn or stack. A few minutes exposure
to the sun and air by everturning the
cocks just before loading will efotually
remove all dang.r of damage by mould.
ing in the NOW. The best of hay cannot
be made without labor and skill, but
these are paid for amply in the increased
value given to the crop.
APPLYING MANURE.t
A correspondent of the Rural Home
writes: IF the farmer has manure
made or kept through the summer, it
Will become fermented lit cannot be avoid.
ed IN the warm season. Such manure
IS best applied Cd the surface, and
worked in with the harrow; and if ap-
pied to winter wheat, there is perhaps
no better mode, as it has the mechanical
effect OF keeping the surface loose to-
resist the frosts of winter, as well as the
effect of producing an early
growth OF the crop. But in the use Of
the green manures in spring for summer
crops experience has convinced Inc
that to pillow under and allow fermen-
talon to take place in the soil, where all
the volatile gases can be absorbed and
taken up by the growing crop is more
economical and BEST We are often
deceived In the effects ofmanure by the
amount used. In applying common
manure in an unfermenred
state. we get but about one third the
OF manure in the same bulk that
ne have when used in decayed condition.
CEMENTFGR BROKEN CHINA,
A writer in Harper's Bazaar recon.
mends the following One of the very
best methods Of uniting pieces of broken
china is by the use of boiling milk. Tho
broken surfaces must be very clean, and
brought into the closest contact by means
Of twlne, which after being loosely tied
should be twisted up so as to create con-
siderable pressure. The article to be-
mehded having been thus prepared, is
placed in a pot and covered with milk
that has been carefully SKINNED. The
pot is placed on the fire and the milk
allowed to boil gently for an hour or 20.
After being taken out and allowed to
cool, the piece will be found very firmly
1nitedi; but it is advisable to leave
hem tied together for at least week or
.en days after which they may be freely
handled and exposed to moderate de-
gree Of heat and moisture.
FooD IN BONES.
Of all people we North Americans
are considered the most wasteful. Near
fragments as is consumed. by the family
and thrown away daily. But one of the
creates. in a catalogue of wasted mater
ials that should be saved is beef bones.
When the meat has been craved off,
away they go into barrel on the side.
= ak. Instead of doing 90 they should
be broken up finely and every particle
)frich marrow in the interstics boiled
,ut.. 1t is exceedingly nutritious being
he basis of the richest soups and gravies
imaginable. Bought in market the bones
cost just as much as the meat from which
hey are detached with far moro elements
If nourishment in given weight.
When thus treated the pulverlzed
bones are excellent, as q fertilizer, and
should be also saved and when a few
pounds have accumulated they are In
demand by all cultivators.
It would be far better to give the FAM
ly, especially all young persons, more
soup and less meat. Such is its dietetic
it readily assimilates with q
living system without overtaxing the
digestive organs. Therefore save the
bones and thereby save your money.
In doing both. science assures US We
promote health and longevity.
Ifyou do not wish to have white fam
mel shrink when washed make . good
,uda of hard scan and wash the flannel