The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1875-11-29
THE FARM AND HOUSEHOLD.
Green Crops for Winter.

Green Crops for Winter.
Within few years new method of pre-
serving green forage crops for winter use in
feeding stock, has been discovered and ex-
tensively practiced in the countries in the
south Of Europe. Exposed frequently, if not
generally to long and severe drouth during
the summer or autumn months, they are pre-
cluded from raising many kinds of roots and
forage crops which are found in other lands
to be so convenient, if not indispensable for
the health and profit Of cattle in the winter.
This new method originated in France, and
has been generally and successfully intro
duced throughout its length and breadth-in
the northern districts it has been found spe-
cially advantageous in utilizing the leaves of
the sugar beet, which is there very extensive
Iy produced for the manufacture of sugar
while in the southern provinces it is some
what confined to corn fodder, and other sue.
culent forage plants.
Trenches are dug-always OH dry land, or
where the system of drainage is perfect-to
the depth of two or three feet, and perhaps
four or six fee. in width, and in length suf-
ficient to receive the crop to be stored; the
bottom and sides of the trenches are then
covered with straw, and the space is filled
with the contents to be preserved. Usually
the corn, clover, rye or whatever the crop
may be, is cut up fine, very much as it would
be with an ordinary straw cutter; and when
buried thus it is trodden down or pressed into
compact mass, rounding the upper side. We
have the impression also, that these crops
are sometimes buried without being chopped
up at all. In concluding the process heavy
covering Of straw is placed over the entire
pile, sufficient to absorb and retain the moist
ure and gases that may be developed, and
then a foot or two of earth is thrown over
the whole. In some localities, heather is
considered the best coating for the mass be-
fore it is covered with earth, as it acts as
ventilator and condenser for the generated
gas. By this process, a kind of fermentation
is produced unlike that occasioned by ordi-
nary atmospheric influences, but so operating
as to give flavor which is agreeable to
cattle, and to adapt the food to cows kept
for dairy purposes.
This new practice is mainly applied to
cropsI for winter use. M. Lecouteux of
France, has however, adapted the trench
plan to spring green rye and red clover, cut
ting the former in two-inch lengths, and mix
ing two parts of rye with one OF clover-the
compound kept well from May to July, and
was highly relished by the cattle. The rye
was cut when the ear was just appearing,
if more matured, the lack of moisture pre-
vents its safe preservation.
We cannot see why this process may not
be successfully introduced into our own
country, and we notice that experiments
have been recently made in this direction by
the Industrial University of Illinois.
Porgy Chum.
MEssRs. EDITORS: In looking over the Agri-
cultural Report of Maine for the year 1874 l
noticed some remarks by several gentlemen of
the state on tho use of porgy chum as a fer
tilizer and feed.
As fertilizer. wish to know how it is APP.
piled to the ground, and in what quantity; also
when it can be procured and the cost per hun
dred weight. As feed, how is it used, in
what quantity, and to what kind Of stock will
it yield the most profit. S.
MADISON.
Porgy chum is cheap and useful manure,
since it furnishes large amount of ammo
mia. II should be first composted with muck,
about 10 or IL parts to one of fish, and is
most useful as top dressing for grass. II
used year after year it loses some of its effects
or rather, grass needs something besides am
monia, and unleached ashes to furnish pot.
ash, and superphosphite or ground bones TO
furnish phosphoric acid should also be ap-
piled. In this way large yields can be sus-
tanned continuously. Half a ton or even
quarter of a ton per acre answers well for
one dressing.
Fish chum has been successfully used for
feeding cattle, sheep and swine, especially the
two latter. If cattle and sheep have plenty
of good hay they do not care to eat chum,
but if kept on fresh meadow hay or other in
nutritious fodder they soon learn to be fond
of it, since it furnishes the needful nitrogen
GUS elements of food which poor fodder lacks.
No more should be given than will suffice to
make the poor fodder equal to the best hay,
and one pound of good fish to ten or twelve
pounds OF the fodder is usually enough. lis
use should be discontinued some weeks be-
fore slaughtering and Indian meal substituted
in its place. There is no article of commerce
more variable in quality-both fer food and
for manure, than fish chum. Some of it is
both very offensive and very poor A good
article is now sold by F. d. Ellis, Portland,
in barrels, at about dollar per hundred
pounds, or somewhat less in large quantities.
For further information see Maine Agri.
cultural Report for 1864, pages AZ and follow
ing. S. L. GooDALE.
How 10 Cure Bacon, Ham, and Pork.
A correspondent of an exchange says: AS
the wintry months approach the hog gains
greatly in the estimation Of his friends, and
many persons who would not taste of his
flesh in the summer months are pleased to
see the various dishes composed of it upon
their tables. But bacon holds its own at all
seasons Of the year, and ham is always ap-
preciated when properly cured and cooked.
Opinions differ as to the derivation of the
term 'bacon." Some wise heads think it to
be corruption of the Scotch baken (dried :;
while others believe it to come from beechen,
as the finest fitches are furnished by ami
mails feed upon the beech-nuts.
AAcic dIo dioO VARIOUS ways vi curing ID
con. The Yorkshire (England) method is to
burn off the bristles, rather than to scald
them, then brush the carcass and wash it in
cold water, ard let it hang where it will not
freeze for twenty-four hours. One quarter of
pound of satpeter and twenty-five pounds
of common salt are then rubbed thoroughly
into the pieces of the animal, which should
be placed in cool place for fortnight. Then
turn over each piece and rub in little more
salt. Let it remain in the pickle another
fortnight, and the bacon is ready to be
smoked. The best way to smoke it is with
corn and cobs burned upon charcoal; keep
ing up slow, dense smoke, and not fire.
Then put it in cloth and wash it over with
whitewash, topreserve it from mold or fly
blows, and place where there is no moisture,
and 1t will keep for years,
The Westphalian hams and bacon are cured
by the following receipt: To six pounds of
rock salt add three ounces of saltpeter and