National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-01-31
Farm, Garden and Household.

change Of all kinds Of seed is very bene-
fetal, and he was disposed to think il
particularly important that, in order 10
secure the best results, the seed be Ia
ken from land quite the opposite Of
your own instead OF from soil OF similar
staple.
How TO MAKE HARNESS BLAcKIYd, A
good harness backing is made of four
ounces of hogs lard, sixteen ounces of
neat's-foot oil, four ounces of yellow wax,
twenty ounces Of ivory black, sixteen
ounces Of brown sugar, and ten ounces
of water Heat the whole to boiling,
md stir until it becomes cool enough to
handle; then roll it into balls about two
inches in diameter,
A Com Krxo.-D. M. Clough-some-
times called tho "corn king" Of New
Hampshire--gave statistics of his .Jdrm
y,rOducts for 1872 To local farmers
club. Tie raised ., 900 bushels OF corn
1900 bushels OF oats, kept seven yoke
81 oxen, los head of cattle, 175 sheep
and four horses cut, and has already
fed out $50 tons OF fodder. He paid |
$500 for the farm in 1866, and was Of
fercd sl9, 900 for it two years ago.
CEMENT FROM BLAST FURNACH SLAG.-
These slags ordinarily consist OF silicate
of alumino and lime. One part of pull
verified Stag is mixed with one part of
water, and the mass well stirred. The
Stag decomposes and forms geatinous
mass, from which the metallic chloride
may readily be washed. The residue
is heated and ground to an impalpable
powder. One part of this powder, with
nine OF Stag, gives good hydraulic &C.
ment.
Pork FROM A BUsnEL OF Corn. 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
to twenty pounds gain n bushel, accord
ing to the different modes of preparing
feed, and the age, breed, or condition
of hogs fed. He is satisfied that over
one-half Of all the hogs fed in Iowa do
not produce over five pounds gross
weight for each bushelof cornfed, which,
counting hogs at per 100 pounds, gives
10 cents per bushel for corn.
PRESERVING PoRK.-Trim the. hams
from all loose flesh and fat and make
them shapely. Remove the ribs from
the sides and cut them into pieces of
about 20 pounds each. Procure solid
bench Of oak plank on which to pack
the meat. Take coarse salt, and mix
with each pound of it Il tablespoonful of
pulverized saltpeter. With this rub
the meat on both sides, leaving consid-
cradle Of the mixture loose on the flesh
side. Pile the meat in heaps, as the
pieces are rubbed, on the 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 pile ut the bottom. This should be
continued for two weeks, when the
meat is to be removed to the smoke
be smoked. 1t should be smoked with
corn cobs or hickory brush for few
days, when, after being well dried, it
may be packed in bran in boxes or bar
rels, or in perfectly dry wood ashes, i'll
which flies cannot injure it or it may
be sewn up in cotton cloth and covered
with two coats of thick lime wa n, which
will be an equally good preservation.
MAKING BUTTER From WHEY-The
following process of making butter from
whey is from rejected application for
patent on file in the Patent Office
After the whey has run from the curd it
is allowed to stand twenty-four hours,
when the cream rising therefrom is
skinned of and raised to the tempera-
ture Of so deg. Fahrenheit, and then
the following preparation is added to it
at the rate Of half pint to twenty
pounds of cream Common soda, eight
pounds; saltpetre, four ounces iodide
of potassium, half an ounce bromide
of potassium, half an ounce - dissolved
in thirty or thirty-two gallons of soft
water. After this preparation is added
the cream is churned in the usual man
ner, it is claimed from the inventor that
from four to five pounds of good butter
may be thus produced from 1000
sounds of whey entirely free from the
objectionable taste usually found in
whey butter, and our dairy readers can
try it.
SELECTION AND CARE OF CATrLE.-A
writer in the Boston C,tlticator gives
the following as his convictions derived
from observation
/. 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-
%,,ra ,f lnftar tba A l. no p4nol 10 ~, n
best; and for the production of leather,
no kind of stock is profitable if not
well fed and well cared for.
2. 1t 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.
3. In every case the base Il 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.
4. All stock must be kept in good
condition-well housed and regularly
fed-care being taken to give as much
Indian meal as will keep the cows in
good order. No COW will last long that
is only fed with reference to great
flow of milk, to the entire neglect of
fat producing food.
5. Variety is essential to a healthy
appetite; and this could be determined
by circumstances as to time of year,
the use made of the milk, etc.
6. 1t should be known that, consider
inn Tho ocannn,r Of food tho .rnu. I'll