The weekly Shasta courier., 1873-06-07
FARM AND GARDEN.

moral, patriotic, there is hope for the
country for continuance of free insti-
buttons. Seven tenths of our children
are born on the farm. They have the
preponderance in numbers, as well as
they have in strength and influence.
They grow Up hearty, robust, active,
Industrious. They become our most
active business men in our cities and
towns. Our cities would soon degen-
crate, were it not for the fresh blood in
fused into them from the country year.
ly. Go to the most enterprising and
successful business men in St. Louis
to-day, and ask them where they were
born; and they will tell you upon the
farm-perhaps in a cabin. Ask your
most successful lawyers, ministers and
physicians where they were born, and
they will tell you in the country
in the city.
There is more in farmers children
than most people look for, and there
might be much more still. Do you ask
how, We will tell you. BY furnish
ing them better facilities for education.
1t is the mind and the morals that make
the man. The man must be educated
to become useful. The ignoramus does
not make an impression upon the body
polite. Ignorance does not rule. but
intelligence does. If we would have
society become better, we must educate
our children. Farmers children are
educated chiefly in the common school.
Good common schools are doing more
for the people, for the country, for good
morals, than any other fundamentally.
They must be encouraged. Those hav-
ing them in their keeping must employ
the best teachers, visit them, give them
their influence, and sustain them in
every possible way. They should con-
stantly strive to secure the best-not
the Disqualification They must en-
ploy teachers whose hearts are in their
work; who love their vocation; who do
not teach simply to make few dollars,
but because they feel that they are per-
forming an important duty, which they
wish to do honestly and well.-Rural
World.
COOKING FooD FOR CArrLE.-The
increasing interest felt in relation to
cooked food for domestic animals, and
the great success with which some en-
terprising managers have introduced
the practice of feeding steamed fodder,
have induced us to procure, in order to
furnish our readers, an account of some
of the best experiments which oppor-
tunity has afforded US. Through the
kindness of William Brine, Esq, of
Springfield, Mass, we made visit to
his farm ablishment, where he first
adopted the practice Of steaming in the
year 1858, and has now continued it
with entire success for fifteen years.
The farm on which these experiments
have been made contains only fifty
acres, but he has obtained enough food
for fifty cattle, with the exception OF
the pasture, most of which is in anoth-
er place. By cutting and steaming hay
and other fodder, including cornstalks,
straw, ETC., he saves one third of its
value, so that two tons will last as long
as three tons fed in the common way.
But this is not all the gain effected.
The cows are kept in better condition,
remaining perfectly healthy, and give
as much milk through winter, and as
good in quality, as in the best summer
season. The food is fed warm to the
animals, and thus prevents the loss
otherwise required to sustain animal
heat; digestion is facilitated, and they
do not have to work hard in chewing
dry and tough fibre. When he has
suspended the feeding with the cooked
food, and given dry fodder for single
day, the milk has at once fallen off at
least one quart for each animal, and
some days have been required to recover
their full flow again
He cuts and steams twice week,
the food remaining warm and in good
condition for three days, slight fer
mentation sometimes commencing after
the third day in warm weather. The
steam is generated in common vertical
engine boiler, which is about 6 feet
high and d feet in diameter, and cost
when new hundred dollars. Second
hand boilers that will answer as well,
may be had for fifty dollars. The fod-
der is cut by horse, by means of
tread-power, and two men are required
two hours, twice each week, to cut and
fill the steam vat. The fire is started
in the morning, and the cutting is COM
menced at the same time, and as fast as
the chopped stuff is made, it is shovel
ed down into the vat, wet sufficiently,
as successive portions are deposited,
and trodden down compactly. Two
hundred gallons of water are required
for the contents of the vat, which is in
the basement, and of brick, six feet
square inside, and eight feet high. A
large side door allows the cooked food
to be shoveled out and fed to the ami
mails, the stalls of which face the vat
as a common centre. Three or four tons
of coal are sufficient to do the cooking
for the winter, besides which the whole
expense is the labor of the two men
who do the cutting, and which is equal
to eight hours per week An impor-
tant saving both in labor and fuel is
effected by not cooking every day, as
but little more is needed for the larger
quantity of steam.