Connecticut western news., 1873-06-20
Farm, Garden and Household.
The Great Proportion of Innutritions
 Hay.


 The Great Proportion of Innutritions
 Hay.
 A man who once kept several COWS in this village and sold their milk once asked me as was receiving load of hay "How come you to be so lucky as to get such capital load of hay ? It is the best I have yet seen, except that I cut and cured myself" The farmer from whom got it brought in, like all the rest of the hay sellers, load of late cut timothy and clover, full of docks and thistles. I asked him if he had no early cut clover. He replied "I have some timothy, cut green and cured thirty-six hours in cock, but I have reserved it for my own use." I paid him $10 ton for load of it, the present rate being $8, 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 a large field of dead, ripe timothy and clover with a machine it was so dry it needed no curing, but was put directly in stack. asked the farmer if he let all his hay crop thus lose it's juices before he cut it. He replied, "It will sell just as well in Buffalo," But this man did not do like another farmer who sold his hay in Buffalo, haul back to his farm a load of cattle-yard dung for every load of hay thus sold, thereby keeping up the productiveness of his farm, which enabled him to buy large tract in Michigan, where he had settled his children, and was then on the way to visit them.-E1change.
 Steady and Sure.
 As general thing, says the Tribune, farmers need no quality more than stability. Even some of the most in- tellectual farmers get discouraged, or we may say upset, by low prices, and they change to something that sells higher. This has been illustrated for the last 30 years with reference to sheep, for so soon as the price of wool declined great numbers who had large and good hocks sold every head for what they could get, and turned their attention to something else. Quite likely they take up sheep again in five or six years, and then sell them all off as 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 were high or low, have become independent because when prices were high they made large sums, and when low they did not lose, beside their land all the while grew 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 the skill that is gained, and without it no progress can be made. It is certainly the truth that the sturdy farmers have the 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 Beans.
 This is the way the down East lum- bermen cook their beans, who eat them twice day for four or five months each year : Take one quart of beans first soak, if pea beans, until they are swelled full; it will take one night cer- tain; if yellow-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 are cooked in the woods is this: A hole is dug in the ground, filled with hot coals, the bean pot put on, filled around with coals, and covered with hot ashes, where it remains from about P. M. 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 has 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 bushels-he has the coals and ashes thrown in the boiler and boiled with the food. He also some. times puts in salt and sulphur. His hogs eat burnt charcoal as freely as they do corn. They are sheltered from the cold and storms by movable sheds. Occasionally, he dissolves copperas (sulphate of iron) in water, and mixes it with their food. This destroys in ternal worms and is also tonic. Hogs are as subject to colds and pneumonis as human beings. The internal organs of the hog more closely resembles those of man than any other animal.