The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1875-09-22
FARM, GARDEN AND HOUSEHOLD,
Questions and Answers.

SALT FOR WHEAr.-H. O. A, Ten
nessee, asks: "Can salt be put upon
wheat ant without injury to the wheat
L have good deal on hand, which 1
would like to apply to my land, if it is
OF any value ns fertilizer. &"
RePly.-Salt is frequently of great
benefit to the wheat crop. It helps to
!stiffsn the straw and to give a bright
clear grain. The quantity usually ap-
Piled is two to three bushels per acre,
sown early in the spring. If sown in
the fall it will be dissolved and washed
beyond reach OF the roots by the winter
rams at the time when the growth OF the
crop Is suspended, and no advantage can
De gained from its use. Salt has very
much the same effect as lime upon the
soil, but must be used in very much
smaller quantities on account of the
chlorine contained in it. Chlorine, as
we'll as ssda, is injurious to vegetation
when used in excess.
Rye FOR WINTER FEED.-T. M,
New York, asks "Can rye be profit
ably grown in cornfields for fall and win
ter pastures2 If SO, when should it be
sown, how much seed is required per
acre, and what is the best way of cover
ing the seed2"
Reply.-Rye can be very profitably
grown for fall and early spring feed
upon o corn stubble. AS soon as the
corn is cut and shocked the ground
should be sowl with two and half or
three bushels of rye, and the field work
Cd with common Scultivator 80 as to
cover the seed thoroughly, but not too
deeply. Phe best wayis to go across the
corn rows, by which the drills, if any
have been plowed up, are leveled. The
corn should be cut as soon as it is glazed.
80 as to permit the seed to be sown early.
Ii the season is favorable the rye will
give good pasturage before the winter,
but not through the winter in this lati-
tude. Where the winter is open, and
some growth is made, it will make good
winter pasturage. It may be pastured
down early in the spring, and then plow-
ed under for the oat crop.
CATARRH IN CATrnE.-C. R.. Basket
N. Y, writes 80 Some two months AGO
noticed a cough in my young cattle
and 1t is getting worse. It is spreading
to my old COWS. I never saw anything of
the kind before. They discharge at the
nose and eyes. What can I do for
them Some of my neighbours cattle
are troubled In the same way7"
Reply.-From the very incomplete
statement Of the symptoms exhibited by
these cattle it is difficult to say with GER
tainty what ails them. Discharge from
the nose and cough are symptoms of
several complaints to which cattle are
subject. 1t there are no other promi-
nent symptoms than these it is probable
tnat the disease Is simply catarrh, which
mas been caused or aggravated by the
late unfavorable weather. If in addi-
uon to the above symptoms there is
some lever, which may be known by the
dryness of the skin of the muzzle be-
tween the mouth and nostrils and scanty
oischarge from the nose, the following
should be given morning and night until
the muzzle becomes moist, viz Sui
phate OF potash, two ounces water,
one pint. This should be administered
by means OF horn ora long-necked bot
tie placed between the jaws whele @ there
are no teeth. The horn is by far the
safest instrument, as the bottle may be
broken and pieces of glass swallowed.
Sne-haf must be given to each year
ling, and quarter to calf. Lukewarm
bran-water, or inseed meal tea should bs
gwen, with tea-spoonful of ginger
stirTed In 1t, every evening, and the ami
mails should be kept dry and not ex-
posed to the rain. If the nostrils are
washed with weak vinega- and water it
Mul DO useful. Common pine-tar given
IN doses OF one tablespoonful twice q
DAY has been found useful in catarrii,
combined with good nursing.-N. Y.
Times.
Hints for the Household.
BARBERRIEs.-P them the same
as currants; or they may be preserved
In molasses. Pick them from the stems.
and put them into q Jug or Jar with mo-
lasses to cover them. The acid soon de-
stroys all taste of molasses. The small
winter or frost grape may be done liz the
same manner. "a"
GoosRBERRras PRESERVED. the
blossom from the end and take off the
stems; finish as directed for strawberries
or currants.
To KEEP BED GoosEBERR1Es.
goosebe-ries when fully ripe, and for
each quart, take O quarter of q pound of
sugar and a gill of water, boil togetber r
until quite q syrup, then put in the fruit
and continue, to boil gently for fifteen
minutes; then put Them into small stone
jars; when cold cover taem close; keep
them Tor making tarts or pies.
CuanAsr JElda lwrTHour CooK1Ne.-
Press the juice from the cr.rants and
strain it; to every pint put a pound of
hne white sugar, mix them together un-
tal the sugar Is dissolved, then put it in
jars, seal them and expose them to hot
sun for two or three days.
To DRY PLUMs.-Split ripe plums,
take the stones from them and lay them
ON plates or sleeves to dry in warm oven
or hot sun; take them in at sunset and
do not put them ont again until the sun