The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1874-09-11
FARW AvD rrRFsrDE.


IL Is done was told by a farmer at meet
ing Of the KingScotc Agricultural Asso-
citation;
Twelve cows are engaged in rearing
calves, which are fattcncd from birth,
and are sold at about twenty two months
old, when they weigh from one hundred
to one hundred and twenty stone. The
calves are, of course, well bred, while
those calves which have to I've purchased
arc carefully selected. They are weaned
at three months old, having been pre-
viously kept short Of milk, and fed partly
ON Cruel, and thus induced to feed on oil.
cake and hay. Supposin. them to he
weaned in December, their daily ration
at six months old would he one and three
fourths pounds Of lin-ccd cake, with the
same quantity Of bean meal, and n sufli.
cicnt amount Of grain, mangolds and
hay. The cake and meal are gradually
increased, till at twelve months old the
calves get twice the quantities just men
toned.
In summer the other articles Of diet
which have been named are replaced by
trifolium (Which il excellent food while
il lasts), tarcs (Which are also good), and
grass. with second cut clover. The whole
/ Of the green food is cut and brought 10
/ the animals in their sheds and houses,
which they do not quit till the proper
period arrives for sending them to the
butcher, by which time their daily ra-
| tons have been increased to four pounds
| of cake and six pounds of bean meal, with
roots and moderate allowance Of hay.
The principle of management is to let the
animals continually master or outgrow
/ their food, pushing them on rapidly the
/ last three months, 50 as to lard them fat
/ at something under two years old.
/ After some discussion, the following
resolution was passed by large MAORI
[ ty: "This meeting is of the opinion that
a wcll-brcd calf, il kept well from the
/ time it is dropped, and not turned out
| the first year, can I've brought out fit for
I the butcher at two years old, with
profit"
Economy IL THE KITCHEN. - Order
/ is said to be heavens first law, and mo-
where amongst the doings Of mortals is il
more important than the multiplied
operations of the good housewife in the
| heat and steam of that eagerly sought
laharatorv. the kitchen. She. the queen
/ of this workshop. has a toilsome and
0 q. Al
and everything that can be done to
/ liphten the toll. lessen her steps, and
compassionatcly lift the burden from her
back, should be done.
Z Conycnienccs to do with. and these ar
ranged in such order as will shorten
labor and rest the weary feet, are the
urinary stems 10 cheer and Tighten toll
, Her own good sense will suggest that. of
the thousand little things in Use. she
must. To economic time. have then, so
/ located that she can put her hands upon
them in the dark. Things thus arranged
/ in convenient order. and always in their
places when not in u.s., will save very
many tircsome steps and much time. and
will greatly facilitate progress in work.
There is no position connected with
farming that requires to be 50 instant in
thought. in season and out of season. as
that of the housewife. When cooking.
She must have her thoughts revolving at
the rate of three hundred revolutions in
the minute, or some Of the numerous
irons are sure to burn. ThoSr cakes, that
roasting coffee. and numerous other
things. must be attended to at the right
moment. or we sit down TO burned cake,
coalcd coffee. or a dish of pork and beans
burned nearly to a cinder.
Flows this" Well, she has 80 much
TO do, so many irons in the fire, and.
withal, has been little careless. How
could il be otherwise? Just little care
lessness on her part is sure TO bring her
to grief and her husband to burned or
spoiled victuals. and to drink black swill
and call il coffee.
A good housewife must have her wits
about her all the time. or the leakage
from the kitchen will materially dimin-
sh the profits of the farm. BITS of meat,
bread, cake and pie, which could he lust
AS well saved. are carelessly thrown away.
In the course of a year. could they be
placed in a pile, they would greatly as-
tonish the cook and account for the hun
dred dollars deficit i'm the farmers calcu-
lations. A stream of little things daily
pouring from the kitchen in wears
time would swell into small brook
which would prattle of carelessness and
waste. and kindly teach valuable lesson
to all who would dcign to listen.
The swill-barrel is the key that omen,
the secrets of the housewives dominions
of cookery. If in the heterogeneous
mass are floating in liberal quantities
hro,d aud coLc nudI;p,, and Mo ,,,t,to