Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1874-12-23
AGRICULTURAL.


Use OF BrcKwHEAT.-Then name buck
wheat is derived from the German
"Buchweitzen" Beech-wheat), from
the resemblance of the seeds to beech
mast. 1t belongs to the family of knot
weeds. of which there are numerous
species in the United States. There are
three cultivated plants, viz, common
buckwheat, Polygonum fagopyrum !;
Tartarian buckwheat, P. Tataricum,
and notch-seeded buckwheat, p. emar-
ginatum. The first is cultivated chiefly
in America, the second In Italy, the
third in China.
There is close resemblance in the
composition of buckwheat and rye. In
the grain of buckwheat there is twenty
seven per cent. of husk. The seventy
three per cent of -four closely resembles
that of rye in color and properties, and
the amount and composition OF the ash
of both plants are nearly identical when
when they are grown in similar soil.
The dry grain of rye contains "a per
cent of ash, that of buckwheat 81 per
cent of ash.
Buckwheat is extensively used as
food for man and live stock, and is de-
cidedly nutritious. In the States of
New York and Pennsylvania it is con-
sidered the best fattening food for
sheep. The unground grain and fresh
straw produce a singular effect upon
swine, causing cutsneous erputions of
the skin, and dizziness which sometimes
ends III death. In some places buck
wheat is plowed in as green manure for
the wheat crop.
Although buckwheat flour is seldom
used in the United States except for
making hot cakes in winter, it is en-
ployed in a variety of ways in Europe.
In Italy and Holland crumpets are made
of it which are eaten with butter or
sugar. 1t is also used in these coun-
tries with water or milk for making
hasty pudding. In almost any part of
Germany it is used with the flour OF
rye or wheat for making bread. In
Saxony and Silesis, buckwheat cakes
or puddings form a great part OF the
three daily meals of the peasantry.
Various preparations of buckwheat
flour appear prominently on the tables
of the rich in Holland, Germany and
Russia, and by all classes in these coun-
tries il is considered wholesome and
nutritious.
THE CULTIVATION of the Angora goat
is attracting some attention In Aus
tralia, where it appears to thrive well.
The hair is said to make a good 'mo-
hair" fabric, but its quality depends
very much upon the nature of the local
ity in which the animal is reared. Un-
dulating prairies with good supply OF
pure water are best adapted to the
habits of the goat. In sandy, hilly dis
tricts it thrives admirably, but the hair
is inferior and falls off very quickly.
The flesh is excellent, and is preferred
in some parts of Australia to the best
mutton. The milk is of good qnality
and yields a good supply of butter and
cheese. The hair is worth about four
shillings a pound, and one ram will
yield about four pounds at each shear
ing. The best plan is to shear twice
year, as this prevents the hair from
falling Off and splitting at each shear
ing it is about six inches long. Com
pared with the merino sheep, the An
CORA goat seems to have the advantage
in the fact that the former produces
only three and half pounds OF wool,
worth two shillings and sixpence a
pound, and that six merinos will ca. as
much as seven Angoras. These facts
are important in view of the acclimati-
zation of the Angora goat in other parts
of the world.
To SwEETES BUTTER FIRKINs.
readers who are engaged in the manu-
facture of butter often experience con-
siderable difficulty in keeping the fir
kins sweet. A failure to accomplish
this very frequently entails upon the
manufactures a severe loss, and to them
We present the following information
concerning this matter which will be
found of considerable benefit; Before
packing butter in new firkins, put them
ont of doors in the vicinity of the well,
fill them with water, and throw in q
few handsfuls of salt. Let them stand
three or four days, and change the wa
ter once during that time. Butter fir.
kins should be made of white oak, and
this process effectually takes out the
acid contained in that wood, and makes
the firkin sweet. Ii the butter is vel
made and rightly packed, it will keer
good all Summer, even If the firkin be
kept in store above ground. To cleanse
old firkins in which butter has beer
packed and left exposed some time to
the air, fill with sour milk, and leave
standing twenty-four hours, then wash
clean, and scald, with brine. This
makes them as good as new.
CULTIVATION OF BARLEY.-It is better
to make barley spring crop. If fal
wheat happens to be failure, the
ground may be replowed and sown tC
harley very conveniently and protitably
There is no better crop than this will
which to seed down to clover or timo
thy. Barley is imported from Europe
to supply our markets, and this fact
would imply that its culture ought tC
be profitable. As feed, good crop o.
barley is more profitable than oats, ant
there is no grain better for horses, pig
and poultry. 1t thrives better undel
heat than oats, but must have gooC
soil and clean tillage. If you hav'
these, We know of no reason why yoI
may not grow this crop with profit. i
you can raise 20 bushels of wheat pc
acre. you ought to procure 40 bushels
of barley.
The FOLLOWING receipt may merit :
trial in the West. 1t is recommended
as preventive against the potato-dis
ease: /: "Dissolve two pounds of lim'
in five quarts OF water, adding two
pounds of -four of sulphur. When the
dissolution is complete stir the whole
and pour it over about forty pounds o
seed-potatoes, taking care that the po