The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1872-08-02
FARM AND STOCK NOTES.

4
| Sixteen quarts OF. pure milk are
required TO make one pound of but
ter, and ten qua rts to make one
pound of cheese. When butter is
forty cents. and cheese is eleven
cents, one pound OF. butter equals in
value sixteen quarts of milk and
returns two and one, half cents per
quart to the dairyman. But one
pound of cheese from ten quarts of
milk only gives himaone and ono
eleventh cents per quart for pure
milk.
If there is any animal which poll
icy would dictate the good treat
ment of it is the mich cow, 1t
should be remembered. that it is
only the food she consumes beyond
what is required to support the
natural waste of the system, that
can afford q surplus in the way of
milk. Hence, the food which would
barely support two cows and leave
nothing for the owner. if eaten by
one COW would enable her to return
half the value of it in milk.
An Ohio hog raiser advocates the
system of pasturing ON clover dur
ing tho summer. He presents as
the advantage of this plan, the state
ment that an acre of ground in clo-
yer viii pasture five hogs four
months, and that 1t will take the
corn from half an acre to feed them
the same time. The cultivation of
the corn he counts equal to the
rest of the other half acre. He fur
Their claims that hogs pastured on
clover are in far better condition
than if fed on corn, as they are bet
ter framed, healthier, and eat better,
and also states that the land is en-.
riched by the clover pasturing.
Y. a. Willard, before a Dairy
mans Association, argued in favor
of the superior economy of choose
and milk for food, as compared
with beef. A good COW in u years
produces 4,5O0 lbs of cheese, while
three good steers, four years old,
would not usually give more than
1000 lbs of beef each. The aggre-
gate ages would of course be twelve
years-the product 1900 lbs of beef
against 4 500 lbs of cheese. In adj
dition, the beef for food would be
diminished considerably by the
weight of the bones, while the
cheese, i'll nutritive value, he esti-
mated at thrice the value of the
beef. ,-. ..f7 d. -
Even in the best kept stables and
COW houses, as regards cleanliness,
it is generally sufficient to keep the
floors clean. But n distinguished
chemist has shown that the fouI air
vxTh Soh froS Shn 10 Ss1
place of containing gaseous impure
ties only, contains distinctly or
ganic matter, which settles and fixes
itself upon the walls and ceilings of
the building, and in its turn gives
rise to bad carnations. This points
to the importance of keeping the
walls well cleansed. The best way
is 10 wash them repeatedly, or wash
them down with water in which
chloride of lime or some other dis
infectant has been mixed.
1t is positively asserted by those
well informed that the monthly re-
quirements of Great Britain, up to
the next harvest, will be fully one
million quarters of grain, hence the
lively interest exhibited at the grain
centers of the United States. In
view of the, above statement there
is but one source to winch. Great
Britain has to resort to obtain the
required amount of grain, and that
is the Northwest and Western States.
The. new cropoi in England cannot.
possibly be harvested in q fit condi-
ton for use until the beginning of
September, so that for two months
to come the British isles will have
to depend onAmerica for their daily
bread, the crops in France, Russia
and in other countries not affording
a surplus for export.
The Maine Farmer says: We
need again to urge farmers TO have
greater regard for their personal
health and comfort than is generally
the case. We know just how hard
farmers have to work and how press
ing are the demands of the present
season. But nothing is gained by
hard and long-continued applica-
ton. Work in the morning and
at night, and if possible enjoy
long "nooning"-it will do you no
harm. Battle frequently, and never
repose at night in the inner cloth
ing in which you have worked dur
ing the day. Have a light, clean
night shirt to take the place of that
full of Precipitation and dust, and
enjoy to its full extent the refresh
ing influences of the nights rest.
Eat wholesome and well prepared
food, but avoid an excessive use of
fresh meats. Drink sparingly of
cold water during hot weather
great injury often results from this
cause. ,.t