National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-06-13
Farm, Garden and Household.
'"s GREAT Proportion OF Innutri,ions
Hay.

'"s Great Proportion OF Innu,r,,,o,
Hay.
man who once kept several cow
.h,s Village and sold their milk on,
s'Aed me as l was receiving load ,
nay " How come you TO be 30 luck
as to get such capital load of hay
s the best have yet seen, except thu
cut and cured myself" The farme
from whom / got it brought in, like a
the rest of the hay sellers, loa
OF late cut timothy and clover, ful
OF docks and thistles. / asked him
he had no early cut clover. He replied
have some timothy, cut green an,
cured thirty-six hours in cock, but
have reserved il for my own use."
paid him so ton fort load of it, tn,
present rate being SO, and this was tn,
hay referred TO. Our best farmers GU
clover in bloom for hay and get seet
from the second crop, but they feed al
their hay to their farm stock. Once
after wheat harvest, saw farmer on
Buffalo Creek cutting q large field OF
dead, ripe timothy and clover with 4
machine it was so dry it needed nc
curing, but was put directly in stack.
asked the farmer il he let all his hay
crop thus lose its juices before he cut
1t. he replied, alt will sell inst as
we'll In Buffalo," But this man did not
do like another farmer who sold his
hay in Buffalo, haul back to his farm a
load OF cattle-yard dung for every load
OF hay thus sold, thereby keeping up
the productiveness OF his farm, which
enabled him to buy large tract in
Michigan, where he had settled his
children, and was then on the way to
visit them. -Erchange.
Steady and sure.
AS general thing, says the Tribune.
farmers need no quality more than
stability. Even some of the most in
teilectual farmers get discouraged, or
we may say upset, by low prices, and
tney change to something that sells
nigher. This has been illustrated for
the last 3Oyears with reference to sheep.
Tor so soon as the price of wool declined
great numbers who had large and good
Hooks sold every head for what thew
could get, and turned their attention to
something else. Quite likely they take
up sheep again in five or six years, and
then sell them all off as prices decline.
out as they were never ready when
prices were high they made nc money
On the contrary, these men who have
stuck to sheep, year after wear. uncon-
cerned whether pr. ces werehigh or low.
have become Independent because wben
prices , We're nigh they made large sums,
anu ",ie'. low they did not lose, beside
, nneir land all the while grew richer.
APe same is to be said of general crops
providing the soil is suitable; and one
Is certain to make money in the long
run by being steady. Another great
advantage to be named by sticking to
one thing arises from the kill that is
gained, and without it no progress can
be made. 1t is certainly the truth that
the sturdy farmers have the best sheen
and cattle, the best wheat. corn oats
and potatoes, because he has learned
by long experience exactly how to 90
to work, and be- has risen to the dignity
u applying science to his profession.
How to Cook Beans.
This is the way the down East lum.
bermen cook their beans, who eat them
twice day for four or five months each
year: Take one quart of beans first
soak, if pea beans, until thev are
swelled full; it will take one night GER
tam; If yellow-eyes. parboil until the
skins crack open when blown upon with
the breath drain off the water. put
about two-thirds the beans in the pot,
put IN one to one and half pounds fat
salt pork, then the rest of the beans
bake not less than twelve hours, first
covering the beans with hot water.
Iheae are genuine Yankee pork and |
Deans. The way they are cooked in the
woods is this: A hole is dug in the
ground. filed with hot Goals, the bean
pot put on, filed around with Goals,
and covered with hot ashes, where it |
remains from about p. NJ. until break
last the following morning-about four
teen or fifteen hours. There are prob
ably more beans eaten in Maine than in
the whole State of New York.
Prevention OF Hog Cholera.
The Rural World says that one of
the largest hog breeders in Missouri.
who frequently has several hundred
head at once, never has any sick. He
gives them salt, just as he does other
stock. In cooking food for hogs
which he does in large wooden boiler
holding thirty or forty bushels--he has
the Goals and ashes thrown in the boiler
and boiled with the food. He also some-
times puts in salt and sulphur. His
hogs eat burnt charcoal as freely ms
they do corn. They are sheltered from
the cold and storms by movable sheds.
Occasionally, he dissolves copperas
!sulphate of from in water, and mixes
1T with their food. This destroys in
ternal worms and is also tonic. Hogs
are as subject to colds and pneumonia
rs human beings. The internal organs
OF the hog more closely resembles those
OF man than any other animal