Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-01-30

tue very same plan 10 0queuy &OOU In keep.
ing hares and rabbits of flower beds. AZ
tor tho first few days cats in NO way dis
like this partial restraint, and when not
quite free, after few weeks watching,
they will Of their own accord continue on
guard. The kittens moro especially, at
tach themselves to this garden occupation,
and Of their own accord become the gar
dener's best allies."
MIR. Mechl ON Poultry.
John Mechi says in the Gardeners
Monthly:
"Poultry is evidently dear food for the
consumer but does it cost moro food ia
produce pound Of poultry than a pound
Of lneat, live weightS I answer decidedly
not but the reverse. For my cattle and
sheep dent eat worms and insects, where.
as fowls consume them abundantly, and
apply every scattered seed or kernel tina,
would otherwise be wasted. In anothe,
point of view, is the cost Of attendance and
shelter greater with poultry than cattle 7
reply not: Az 10 the production Of eggs
that depends upon tho quality and QUAINT.
ly Of food administered; ind the accom-.
paniments Of proper warmth and shelter
There is no fear Of overlooking the mar.
ket with either poultry or eggs; We con
sumo daily 1000, 900 Of foreign eggs! |
generally keep from three hundred to four
hundred fowls. They have free access to
every field during tho whole Of the year,
and although they help Themselves at har.
vest time whom the corn is in sheaf, l al.
ways get my hest crops Of corn on fields
adjoining the hen house. have this year
two fields Of wheat drilled, and one bashel
ofseed per ACRE. They como to within
ton t. twenty yards Of the fowl.house, and
are . perfect plant, although tho poultry
have been scratching and cultivating the
fields ever since they were drilled. We
arc apt to forget that fowls, like sheep,
manure whore they 60. I must say ut one
time used to feel angry and nervous
whom ! saw them hard at work ON the
newly sown corn, but I room learned to feel
confident that insects were their principal
gain, and that my vol and deeply epos-
tied corn escaped.
EAsots ofOld Pastures On the Flavor
An English correspondent ofthe Coun.
try Gentleman says:
"Under no circumstance would IN old
established dairy farm, famed for line
favored cheese. suffer the peculiar rich
and mellow taste impaired BY tho partic-
ular heritage grown in tho dairy fields to
be taintedby the product of inferior grass
or onthe other hand, permit the cheese oi
other parties to be benefited ct tho expense
Ut this sweet and most pleasant favor. In
parts of England whore arabic land pre-.
walls, and whore tho land in permanent
grass has over yet produced any cheese Of
. quality beyond mediocrity, it 10 possible
factories may arise, for doubtless the man.
axement In making is superior by far to
whore only second class cheese is manu-.
featured. Good ssoond.class cheese can
not be made from clover pasture, or any
OF the temporary grass land under the us.
usl style or manufacture there, for it will
not keep to be old enough to suit the bee.
customers, and cheese which requires eat
ing while comparatively new, has to be
consumed BY tho working classes, who
will not and can not pay high prices.
The writer, after oomplimenting tho
American system Of manufacture, and Civ.
ing due credit to tho excellent quality Of
our cheese, again goes on to say:
tits am utter impossibility to impart tho
favor given by the old natural grasses
growing in century .old dairy fields, to
cheese made from clover or any artificial
or temporary pastures. This 10 well
known in England, and the dairy COWS on
the best dairy farms are always, when in
milk, confined to the old dairy land, and
on most Of these farms there are fields
which only fence divides, which would
spoil tho uniformity Of tho cheese by giv-
ing the cows access thereto. It makes a
difference: in butter msklng, Toe, though not
quite 90 quickly shown, yet there is land
which will not do to erase with mich
COWS, from which genuine good article
is required; and Though, Of course, both
butter and cheese u ust be manufactured
in clesnly and proper manner, yet much
lepends on tho food the COWS cut, as the
best managers can not got rid of impuri.
ties which have been brought into the
milk from rank, sour or unsuitable forage.