Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1874-10-31
Farm. Garden and Household.
The Value of Hay.

When hay is sold directly from the
farm it leaves no fertilizing element
behind for the benefit Of the soil. But
when, by feeding, it is converted into
other and more valuable products, the
resulting manure has a specific value
that belongs to the estimate of cost and
profit of the hay crop. According to
Dio Dana, ton of hay will yield a cord
of solid manure. According to Prof.
Johnson, ton of hay is equivalent to
3,400 pounds of fresh manure, or $50
pounds of the dry substance. Accord
ling TO a German agricultural calendar
for 1874, ton of hay contains %,
pounds of nitrogen, % pounds of
potash, s pounds of phosphoric acid,
II pounds of lime, Ct pounds magne-
STA, and 8 pounds of sulphuric acid.
The theoretical value of the manure
from ton of hay is given at $6.43 for
timothy, and $964 for clover. The
money value of the nitrogen, phos-
phoric acid, and potash contained in a
ton of clover, according to Prof. John
son, as cited by Joseph Harris in the
A9ricuIturiSt, is equal to S1757.
Without stopping to analyze or to rec
oncile these various estimates, we may
bring them to very safe practical
standard by taking the lowest of the
above figures CSC 49, and reducing it
about forty per cent. This will give us
81 as an average valuation of the ma
nure from ton of hay. Deducting
ehis from the average cost per ton
81 SOY, we have So 80 as the net cost
of ton of hay on general average.
when applied to feeding purposes. Oi
course every farmer can determine how
far his own experience differs from this
general average, and when he finds out
how much mutton and wool there is il
ton of hay, or how much butter anG
cheese, he can soon tell whether hi
hay is paving crop, and whether it il
more profitable to sell it abroad anc
rob his lard, or make o home marke
for 1t III his own stalls.
Effects of Starvation,
In parts of Belgium (as in place
nearer home) small farmers, whe1
pinched for food, condemn their stool
to dietary during the winter season
composed almost exclusively of straw
1t is not surprising, then, to learn, tina
the animals soon become feeble. ex
perience difficulty in raising them
selves up, and finally the absolute ina
bility to do so. At this stage the tai
becomes fabby and nearly lifeless
some neighbor Or quack arrives. Orc
nounces the animal is affected with tn
wolf, a1d, to cure it, makes long
tudlnal incision at the end of the tai
ana extracts triumphantly some fbrou
nJaments. The real malady is an empt
stomach, and not the spinal mario
softening at The end of the tail, whic
will soon extend TO other parts of til
body and destroy life. It is stimr
latlng and nourishing food the bea,
only stands in need of. In the sam
districts, when cattle lose their app,
ute, the same quacks attribute the ma
GER to loosened teeth-the incisors al
naturally always more or less loose i
their sockets-and proceed to cruell
hammer down the teeth as if they wei
nails another horrible "cure " is t
cut the little fringes that protect th
openings Of the salivary ducts, to il
duce appetite.
How to Keep Apples and Grapes.
A communication from A. J. Wi
hams, Owasco, Mich, was read befol
the Farmers Club, as follows: 81 hay
read your proceedings with a gree
deal OF interest and benefit. wish
trouble you with question or two, al
shall be exceedingly gratifed to recei7
reply. What is the best method
Keeping apples and grapes and nam
few of the best varieties of each {
long keepers"
The chairman said that the best re
emmendation he could make was TIN
they should be kept in a cool, d1
place: He had sort of pantry bui
outside of his house. IT was alwa,
cool and dry, and fruit kept we'll in
The questions asked might be answert
more fully hereafter. Mr.. Curtis sa
That Catawba grapes were the be
variety to keep.
TO Preserve Ounces.
Take peck of ounces. Pare al
cut each one into six pieces; diyi,
them and put half of these into ty
quarts of boiling water, and let the
boil till tender. Then skim them o
and put the other lot into the waite
Take out these, and then strain all q
juice back into the kettle. Add six t
cups white sugar to that Juice and ski
and boil till the sugar is dissolve
Then put all the ounces back and b.
until done-sometimes half an hou
They should be stirred and turned wi
the skinner, and should be nice PHI
when done, and clear. Useripe ounce
Let cool and tie up with branded papt
DO pears. same way, only they requi
less sugar and NOT 40 LONG doino