The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-09-27
AGRICULTURE.
on THE EAR,

AGRICULTURE.
EXPLORATION on THE FARM.
1t has been calculated that from an acre
of ground, during twelve hours of o sum-
mer day, more than sixteen hundred gal
Ions of water have been darwin up into the
air in the form of vapot.-Dr. Dick.
Comparatively few farmers have any Just
appreciation of the amount of water which
daily passes off from their fields in hot
weather. The above statement may seem
an extravagant one, and yet we sup
pose it was obtained through the most
careful experiments and calculation.
Any one who is curious to observe
whether this statement is q reliable one or
Eot may very easily test the matter for
himself Take fine linen handkerchief,
one foot square, and weigh it accurately
on the druggists scales. Early in the
morning of hot day set four sticks into
the ground, just twelve inches apart and
tack each corner of the cloth to the ton of
one of the sticks When drops have accu-
mulated on the under side of the cloth,
weigh again, deduct the weight of the
cloth. and the weight of water will show
the amount evaporated during the time the
cloth was suspended. Now multiply this
by $500, the number of square feet to an
acre, find the weight of gallon of water,
and the experiments made. Or. measure
the amount obtained, and multiply by the
| number of feet in an acre, which may be
q more simple way of coming at it.
Evaporation, We suppose, is continually
going on, even when the temperature of
| the air is below the freezing point; but all
farmers have noticed how rapidly it takes
| place upon grass just cut in hot day. 1t
is often remarked that the hay-day has
been good one because there has been a
slight breeze. And this is true. Evapora-
ton is far slower in still air than in cur
rent. If the air is still it soon becomes
moist, and evaporation is checked; but If
one current OF dry air succeeds another
evaporation from the surface is very rapid
STEAM CULTIVATION.
The extension of steam culture in Eu
rope is somewhat surprising even 10 those
who have given the subject some attention
John Fowler, the father of this system, af
ter spending $780, 1000 in experiments, had
nothing to show for his expenditure Of
brains, labor, and capital, but lot of old
useless machinery. But the principle fol
which he contended has since his death
been fully established. The superior
cheapness and efficiency of steam blowing
was established in 1858. The extent te
which it is practiced in England may be
seen from the fact that there establish.
ments in that country employing twelve
hundred men in the manufacture of steam
plows.
The Pacha of Egypt employs four hun
/ dred OF these steam plows In Germany
steam culture has -Fevolutionized agricul
ture. In England it is stated that five
hundred steam plows are held by individ
ais and companies for hire A track Of
I've hundred acres, near, London, which
would not bring rent of 81 per acre, af
ter being steam plowed brought clean
profit of $4,000 on grain crops. In Scot
land steam blowing is also becoming COM
mon. We have no doubt that IT
is destined to secure as great results in
this country as in Europe.
HOW TO SLAUGHTER SHEEP.
A writer in the National Live Stock
Journal says that it is not the wool but the
intestines that causes the unpleasant taste
in mutton; therefore, to avoid it, be sure
that the sheep is not warm or heated or any
way unusually excited just before slaugh-
tering. He gives the following direction for
killing and dressing:
As soon as the sheep is caught hold Of
let his throat be cut Immediately. Then
make an incision in the chest near the
heart, and another near the crocth above
the smaller intestines, that the air may es-
cape as he dies. Dress such portions OF
the quarters and abdomen as will allow the
immediate opening of the mutton without
the soiling of the flesh by the tag and dirty
locks. When thus dressed, the carcass
may be rolled up in the pelt with the wool
| next to it, and no unpleasant taste will be
communicated to it.-OhiO Farmer.
GOOD CELLAR.
When the cellar is dug the foundation
for the we'll should be dug about a foot
deeper than the cellar; this should be fill
ed up with gravel or broken stones build
up the wall on this, using good lime NOR
tar between the stones or brick. When
within two or three feet of the surface of
the ground, care should be taken not to let
any one stone or brick 60 through from
| side 10 side, as it would be liable to con-
duct the frost through. 1t would be better
to build the wall up in two distinct layers,
leaving small air chamber in the center,
which will effectually keep out the frost
In putting the windows in put glass in
both sides of the sash, there being an air
| chamber in the center; it will check the
frost. In making the drain, make it as
low as the bottom of the foundation of the
wall, which will be one foot below the bot
tom of your cellar, and l will guarantee
that you will always have dry cellar, let
i the weather be as it may, whereas, if eel
lar wall be built on level with the bottom
of the cellar, the water will, in rainy sea-
Son, soak through into your cellar.-Farm
| Journal.
FENCES FOR POULTRY YARDS
Those desiring to construct temporary
or cheap fence for yardlipg fowls, are re-
ferred to the following plan which we copy
from the National Live Stock Journal
Procure scantling fourteen or sixteen feet
in length, and cut them into seven or eight
feet pieces, and set so that they will pro-
ject above the ground FIVE feet. On the
! top of them nail strip of inch board six
inches in width, and along the bottom close
to the ground strip Of the same, and you
have your frame work complete The laths
should be put on with lath or shingle nails,
and need only lap on to the board at the
bottom two inches.
Next saw a bunch of laths in two and
with strong jack-knife sharpen the end Of
each piece, after which extend your pick.
cts above the top board by mailing on the
sharpened pieces, allowing them to lap on
the top board three inches. You have
now finished fence six feet nine inches
in height Of course this would not do
where stock could rub against it; but !or
townspeople who want a few fowls, and
have to keep them confined. it is just the
thing.
How to Treat q Horse.