The democrat. [volume] (Weston, W. Va.) 1868-1874, 1873-02-03
Farm, Garden and Household.

expressed the opinion that n ,itCiiciols
change Qfali kinds Of seed Is very bene-
fetal, and he was disposed to think it
particularly important that, in order to
secure the best results, the seed DO Ia
ken from land quite the opposite Of
your own instead Of from soil Of similar
staple.
How TO MAKE HARNESS BnAcKNd.-A
good harness blacling is made Of four
ounces OF hogs lard, sixteen ounces Of
neat's-ioot oil, four ounces OF yellowwax,
twenty. ounces of ivory black, sixteen
ounces Of brown sugar, and ten ounces
Of water. Heat tho whole to boiling,
and stir until II becomes cool enough to |
handle; then roll 1t into balls about two
inches in diameter,
A ooRS KING M. Clough-some-
times called the corn kim" Of New
Rampshire-gaye statistics Of his farm
products for 1872 to local farmers
club. He raised 1000 bushels Of corn,
1900 bushels Of oats, kept seven yoke
OF oxen, 105 head Of cattle, 175 sheep,
and four horses cut, and has already
fed out $50 tons OF fodder. He paid
1880 for the farm in 1855, and was Of
fered sl0, 900 for it two years ago.
CEMENT PROM BLAST FURNACE s1Ao.-
These slags ordinarily consist Of silicate
of alumino and lime. One part Of pull
verified sing is mixed with one part OF
water, and tho maSs well stirred. Tho
Stag decomposes and forms q gelhtinous
mass, from which the metallic chloride
may readily DO washed. Tho residue
is heated and ground to IN impalpable
powder, One part Of this powder, with
nine Of Stag, gives o good hydraulic &C.
mont.
PORK FROM A BrsHr1 OF CoRS.-Mr.
Milton Briggs, Of Kellogg, Ia, says in
the Homestead that various experiments
have proved the fact that corn fed to
hogs has produced all the way from two
70 twenty pounds gain n bushel, accord.
ing to the different modes Of preparing
feed, and the age, breed, or condition
ofhogs fed. He is satisfied that over
one-half Of all the hogs fed in Iowa do
not produce over FIVE pounds gross
weightfor each bushelof corn fed, (which,
counting hogs at S3per 100 pounds, gives
10 cents per ppshel for corn. g
. PRESERVING PoRK.-Trim the hams
from all loose flesh and fat and mike
them shapely. Remove the ribs from.
the sides and cut them into pieces OF
about 20 pounds each. Procure n solid
bench OF oak plank on which to pack
the meat. Take coarse salt, and mix
with each pound OF il o tablespoonful Of
pulyerized saltpeter. With this rub
tho meat on both sides, leaving consid.
CRADLE Of the mixture loose on the flesh
side. Pile the meat in heaps, rs the
pieces arc rubbed, on tho bench, with
the flesh side upward. Allow the mois.
ture to drain away. Every second day
rub the meat with fresh salt, and place
that which was previously at the top Of
the pills ut the bottom. This should be
continued for two weeks, when the
meat is toDe removed TO the smoke
house or hung up to dry il tits not to
be smoked. 1t should DO smoked with
corn cobs or hickorybrush for few
days, when, after being well dried, il
may be packed in bran in boxes or bar
rels, or In perfectly dry wood ashes, in
which flies cannot injure 1t; or it may
be sewn up in cotton cloth and covered
with two coats OF thick lime wash, which
WILDE an equally good preservation. I
MAKING BurrEn FRoM wnBr.-Ths
following process Of making butter from
whey is from n rejected application for
patent on file in the Patent office.
After the whey has run from the curd II
is allowed 10 stand .twenty.four hours,
when tho cream rising tliefefrom is
skinned of and raised 10 the tempera.
ture OF 90 deg. Fahrenheit, and then
thefollowing preparation is added to it
Mt the rate Of half pint to twenty
pounds Of cream Common soda, eight
pounds saltpetre, four ounces iodide
Of potassium, half m ounce bromide
Of potassium, half IN ounce - dissolved
in thirty or thirty.two gallons OF soft
water. After this preparation is added
the cream is churned in the usual man
1ier, it Is claimed from the inventor that
from four to FIVE pounds of good butter
may be thus produced from 1000
pounds Of whey entirely FREQ from the
Objectionable taste usually found in
whey butter, and our dairy readers can
tryit. -3s 70.
SEhEcroS AND CARE OF CArrnH.-A
writer in the Boston Cultivdtor gives
the following as his convictions derived
from observation: NJ
/. Stock, to be profitable, must be
adapted to the locality and the particu-
lar branch Of business TO be pursued.
Many farms in New England cannot
keep with profit the large Short-horn
stock, however excellent they may be.
For the production Of milk, the Jersey
COW is not desirable; for the manufac-
ttire Of butter, the Ayrshire stock is the
best; and for the production OF leather,
no kind OF stock is profitable il not
well fed and we'll cared for.
2. It Is important that in every neigh
.borhood there should be kept good
stock Of thoroughbred cattle, such as
will be adapted TO the feeding capaci-
ties Of that neighborhood, and the par
ticular branch Of the business pursued,
whether Of milk, butter or cheese.
8. In every case tho base q don't
know that this is the best term OF all
herds for profit should be the best Of
our native stock; taking into considera.
ton endurance, adaptation to eli.
mate, etc. ir
4 All stock must be kept in good
condition. wall houao1 aud roort,loT 1t,