The democrat. [volume] (Weston, W. Va.) 1868-1874, 1873-06-16
Farm, Garden and Household.
The Great Proportion Of Innutritlous
Hay.

aASFNAHNsA
Hay.
A man who once kept several cows il
this village and sold their milk once
asked me Rs l was receiving a load o.
hay "HOw come you to be 30 lucky
rs to get such capital load Of hay ? L
is the best / have yet seen, except thu
] cut and cured myself" The farmel
from whom / got it brought in, like nj
the rest Of the hay sellers, loai
of late cut timothy and clover, full
Of docks and thistles. l asked him i
he had no early cut clover. lie replied
81 have some timothy, cut green ant
cured thirty-six hours in cock, but
have reserved it for my own use"
paid him $40 n ton for load Of it, thu
present rate being IS, and this was the
hay referred to. Our best farmers cut
clover in bloom for hay and get seed
from the second crop, but they feed all
their hay to their farm stock. Once,
after wheat harvest, saw farmer on
Buffalo Creek cutting n large field OF
dead, ripe timothy and clover with a
machine (; il was so dry II needed no
curing, but was put directly in stack.
/ asked the farmer IL he let I'LL his hay
crop thus lose its juices before he cut
it. He replied, at will sell Just as
well in Buffalo" But this man did not
do like another farmer who sold lis
hay in Buffalo, haul back to his farm n
load of cattlc-yard dung for every load
of hRy thus sold, thereby keeping up
the productiveness of his farm, which
enabled him TO buy n large tract in
Michigan, where he Ind settled his
children, and was then on the way to
visit hem.-Erchange.
Steady aud Sure.
As n general thing, says the Tribune,
farmers need no quality more than
stability. Even some Of the most in.
tellectunl farmers get discouraged, or
We may say upset, by low prices, and
they change to something that sells
higher. This Inns been illustrated FOR
the lastS0years with referencoto sheep,
for so soon rs the price of wool declined
great numbers who had large and good
flocks sold every head for what they
could got, md turned their attention to
something else. Quitc likely they take
up sheep again in five or six years, and
then sell them all or rs prices decline,
but as they were never ready when
prices were high they made no money.
On the contrary, these men who have
stuck to sheep, year after year, uncon-
cerned whether prices werehigh or low,
have become independent because when
prices were high they made large sums,
and when low they did not lose, beside
their land NIL the while grow richer.
The 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 tho skill that Is
gained, and without it no progress can
be made. It is certainly the truth that
the sturdy farmers have tho best sheep
and cattle, the best wheat, corn, oats,
and potatoes, because he has learned
by long experience exactly how to go
to work, and he has risen to the dignity
OF applying science to his profession,
How to Cook BsAns,
This is the way tho down East lum.
bermen cook their beans, who eat them
twice n day for four or five months each
year: TnkO one quart Of beans; first
soak, il pea beans, until they are
swelled full; it will take one night Ger.
tain; il yGllow.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.
These are genuine Yankee pork and
beans. The way they arc cooked in the
woods is this: A hole is dug in the
ground, filled with hot Goals, the bean
pot put on, filed around with Goals,
and covered with hot nshes, where il
remSins from about 8 p. N. until break.
fast 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 hns 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 bnshels-he has
the Goals and ashes thrown in the boiler
and boiled with the food. He nlsosome
times puts in salt and sulphur. Hi,
hogs cat burnt charcoal as freely NJ
they do corn. They arc sheltered iron
tho cold and storms by movable sheds
Occasionally, he dissolves copperai
(sulphate Of from in water, and nike
il with their food. This destroys in
ternal worms and is also tonic. Hog
are as subject to colds and pneumonia
as human beings. The internal organ
Of the hog more closely resembles thos
Of man than any other animal.