Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-10-16
Farm, Garden and Household.
Tillage.

TilIage.
Tillage is good thing. Manure is q
good thing. But tiilage and manure
together are far better than either alone.
So I said to myself one day as I walked
across my corn field. This spring I
spread little well-rotted manure on
the poorer parts of the field and plowed
it in. I have cultivated the corn very
thoroughly-almost excessively. The
land was far from clean, and was de-
termined that not weed should grow
that I could reach with cultiyator.
We narrowed the field four times with
q Thomas harrow after the corn was
planted, and before it was large enough
to cultivate. This is pretty good tillage,
and the corn on the whole looks quite
well for this season; but wherever the
manure was applied the effect is very
decided. I do not think I ever saw 80
little manure do so much good. We
did not put on over five tons to the
acre. True, it was good manure, made
from sheep, COWS, and pigs fed largely
on bran, and was pretty we'll rotted ;
but still I think the good tillage has
helped the manure. I am sure the ma
nure has helped the good tillage.
What we want is good manure and
good tillage. And when I so strenu-
ously and so frequently urge farmers to
cultivate the soil more thoroughly, /
have precisely this result in my mind.
= never dreamed of depending ultimate
ly on tillage alone. I use it merely as
e stepping-stone to something better.
If I have given any other impression it
must be because I do not write and talk
plainly and definitely. But it is also
Just possible that some people are care
less readers and uncandid critics.
Chicken Cholera.
The symptoms of this disease, which
has during the past few years become
quite prevalent in our poultry yards
during the hot months, are by no means
uniform, and in several instances do not
present clear choleraic character. 1t
is, therefore, of importance for the
breeder to thoroughly understand the
symptoms, so that if his fowls be at
tackled, he will be able to apply the
proper remedy. During the last few
years, in the United States, whole yards
have been devastated by this disease,
and we see several complaints in poul-
try journals of similar occurrences this
year. When attacked by cholera the
bird is seized with sudden and violent
thirst, accession of thirst accompanied
with diarrhea at first the droppings
are of O greenish character, and by de-
grees become thin and whitish, much
resembling similar discharges in the hu-
man subject. Great weakness also
manifests itself, and in some cases
cramps supervene. The disease runs
its course rapidly, death resulting in
most cases in from twelve to thirty-six
hours if not, therefore, taken imme-
diately, the treatment is generally too
late. If the following recipe be ad.
ministered at an early stage of the
disease, every three hours, large per.
centage of those affected may be cured:
Rhubarb, five grains cayenne pepper,
two grains, and laudanum, ten drops
Exchange.
How to Treat Rundown Horses.
When horses become worn out and
run down by hard work, sometimes
liberal feeding alone will not bring
them up again to their proper state of
health. A writer in the Agriculturist
says his animals were in that condition
of lassitude and weakness, and he
sawed barrel in two and placed the
ends upon the platform Of the pump,
to be used in watering the horses. Into
one of them he put a pailful of corn
meal and mixed it with the water. The
horses at first did not like it, and would
only drink little when very thirsty.
After they had drank what they would
they were allowed pure water. In few
days, however, they drank this corn
meal soup with relish, and in less
than a week there was decided change
for the better in the appearance of all
the horses. He did not let them eat
the meal, but merely let them drink the
milky water. There is no doubt but
it is as good for them as plate of
good soup is for a tired and hungry
man before dinner. 1t seems to stimu-
late the appetite and aid digestion.
Household Hints.
Crusts and pieces of bread should be
kept in an earthen pot or pan, closely
covered, in dry, cool place.
Keep fresh lard and suet in tin vGs
sells.
Keep salt pork fat in glazed earthen
ware.
Keep yeast in wooden or earthen
ware.
Keep preserves and jellies in glass,
china, or stone ware.
Keep salt in dry place.
Keep meal in cool, dry place.
Keep ice in the cellar, or refrigerator,
wrapped in flannel.
Keep vinegar in wood or glass.
Housekeepers in the country must be
careful that their meats are well salted,
and kept under brine.
Sugar is an admirable ingredient in
curing meat and fish.
Saltpetre dries up meat-it is best to
use it sparingly.
Cutting Corn.
I commence cutting up the corn as
soon as it is too hard for roasting ears,
making the shocks contain II hills