davidaulloa/AmericanStories huggingface dataset:
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
When to cut Grass.
And the Reason Why.

The stage of growth at which we cut
grass should be determined upon the ques.
tion of its nutrient quality. That grass for
any stock should be cut when it contains the
most nutriment, and when the aromatic
odors and sweet tastes are strongest, needs
no argument to prove. Cows, fatting cattle
and young stock want food best adapted to
the production of milk, flesh and bones and
such food is furnished mostly by the album.
noids containing nitrogen) starch compounds
and mineral matters. Working horses aud
oxen require this same flesh aud bone form.
ing food. Bot working animals will digest
coarser food than quiet stock. Such animals
are subject to greater waste of the muscu.
lar tissues; food that goes to supply this
waste is more easily digested than that which
builds up the body and increases the fatty
deposits. This waste requires, in addition
to the nutrient compounds mentioned above,
much carbon, this substance being carried off
very rapidly in respiration. After grass
blossoms, we say it grows woody and coarse;
this is caused by the increase and solidiica.
tion Of the carbon compounds.
Grass plants, in common with most others,
lay up store Of starch compounds albumi.
noids and mineral matters for the formation
Of seeds, The rate at which these substances
accumulate in the store-houses of the plant
varies in the different stages of growth.
That the amount Of nitrogen varies in the
iifterent periods is shown by Scheven, who
found, in the case Of barley, taking its entire
amount Of nitrogen, in its perfectly ripened
state, equal to 100, that IA per cent. of nj
trogen has been absorbed daily during its
irst stage of growth "a per cent. per day
intil its blooming; O.27 per cent. daily dur.
ng the first period of the ripening Of the
seeds, and but 0.l5 per cent. afterward until
perfect ripenness.-Prof. Goessmann.
The following table shows the percentage
of the substances named, at different times
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
0leomargarine Cheese.

We have an inquiry from correspondent
concerning "oleomargarine cheese" and
whether it is cleanly and healthful articl g
OF food. Also show it differs from the co M
mon cheese in market"
The so-called oleomargarine cheese is
made from milk which has been set for cream
and skinned, the cream being turned into
butter, and oleomargaripe added to the
skinned milk to replace the natural fat of
the milk which has been taken off for butter
making. The object of adding the oleomar-
garine is to so improve the SKINNED milk
that cheese may be made from it which is
mellow and palatable, and which will resem-
bio in texture and meatiness whole milk
cheese.
From all we have been able to learn con-
cerning oleomargarine, we have seen nothing
as yet that would seem to prove that it is
unclean or unwholesome; and as further
proof Of our confidence that this is so, we may
add that for several months past we have
been using, freely, "oleomargarine cheese" on
our table, and find it not only very palata-
BILE, but wholesome.
We believe that all foods, however, should
be sold under their proper name, and so of
"oleomargarine cheese" and while there
may be nothing in the favor or texture to
distinguish it from other cheese, it is just
and proper that the consumer should know
what he is buying, and thus, if he have
preJudices against any particular kind of
food, he may have full liberty to avoid it.
The recent method for improving skinned
milk by the use of oleomargarine will be
likely to throw considerable quantity of
oleomargarine cheese on the market from
the creameries and while this new process
of manufacture opens the way for utilizing
the skinned milk in a better manner by
turning out good-havored, meaty cheese,
we hope the distinctive title of "oleomarga-
rine" may be used in placing it upon the
market.
The oleomargarine cheese is said to have
remarkable keeping qualities, and that it re-
tains flavor much longer than whole-milk
cheese. If this be so it is another reason
why the cheese should have a distinctive
name.-X. A. Willard, in RurQl New
Yorker.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Shoeing Horses.

The farmer in our country town pays for
nothing that is so imperfectly done as the
work upon the feet of his horses. 1t is
quite probable that out of dozen horses in
a neighborhood, the shoeing of no two should
be done alike. Though it is not possible to
lay down positive rules to carry the work.
man entirely through this Job, yet there are
few suggestions that it will be we'll for
farmers to remember and insist upon their
being observed by their horse-shoers.
list. If the foot is not diseased, the frog
should never be pared.
I'd Never allow shoe to touch the foot
when it is hot enough to burn the hoof.
Sd. Ii the hoof is thin or brittle, use small
nails, and Except on large feet) six nails are
enough.
4th. Do not rasp the hoOf higher than the
clinches.
9th. Fit the shoe to follow the exact form
OF the hoof, taking care that no iron projects
beyond the crust of the heel.
9th. Do not pare or rasp the sole only
what is necessary to make level seating
for the shoe.
7th. When pulling off the shoes, if posi-
BILE, pull each nail separately.
Though the above enumerated suggestions
should all be observed in nearly all cases,
yet they are far from being complete. This
piece of work, to be properly done, requires
some previous knowledge bearing upon the
subject, care, skill, and withall little judg.
meDt and common sense. 1t will not be
money i'll spent for every farmer to purchase
some good work upon this subject, and if
there are no good horse-shoers within your
reach, find one that will obey your orders,
and patronize him.-C. T. Leonard, in Ohio
Farmer.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Four pans, two feet BY six, and about eight

-Four pans, two feet by six, and about eight
inches deep are placed on homemade tables,
the milk in pals being cooled in a trough Of
running water before restraining INTO the
pans. No water is used for cooling in the
milk room.
MI. Fassett bought his farm without
buildings, a thing he would know better
than to do again, and make no improve.
ments for show.
His barn is double boarded, with paper
pasted on inside, and boarded over that, and
his stables are above freezing temperature in
the Ooldest weather.
Mr.. Fassett is member Of the Board of
Agriculture, aud labOrs with zeal and good
judgment in that position for the good of
farmers. In a pecuniAry view the Office will
be disadvantage to him. The freq uent
absence from home in attendance on the
meetings Of the Board takes a farmer too
much from bis farm and stock.
We would be glad If Mr.. Fsssett would
give the readers of the FARMER description
of his method Of feeding and care of dairy
cows in summer and winter, and his meth
DDS Of making butter, aud tell them il his
way Of cooling milk quickly in pals is not
contrary to the most recent doctrines pro-
mulgated by the best authorities.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09

Another COW of the famous Duchess FAM
lily, the property Of Mr.. Alexander, and said
to be worth $4,000, is dead, and it is stat
ed that her premature demise has "cast a
gloom" over Mr.. Alexander. To our way
of thinking, when a family of cattle has
been perfected and refined to that extent
that breath of fresh air will kill them, and
they lie down and die one after another With
out any apparent cause, the best thing for
cattle breeders Of the country is that they
should die, and the sooner the better. The
farmers, dairymen and stock raisers of the
country want different class Of animals
upon which to draw for the improvement of
their stock.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Trying to Do Too Much.

The N. E. Homestead says: Some farm
ers are constantly trying to do too much.
They are not satisfied with laying out the
amount of work which they could perform
without much difficulty bat must constantly
be adding to it and increasing the burden.
Every year they do this and every year they
obtain their reward. Their work is always
behind and is poorly done. There is so
much to do they cannot take time to do any
thing well. Much of their work is entirely
neglected and losses are the inevitable result.
They plant so much they cannot get the seed
into the ground until very late in the season.
Hoeing comes late and they are so hurried
and so they let the crops take care of them
selves. This is one Of the very worst meth
ods of farming and in the long run is very
Improbable. So great many farmers have
found it and their example ought to be
lesson to others and induce them to lay out
no more work than they are we'll able to
perform.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Cooling and Setting Milk.

EDITOR VERMONT FARMER There are
thousand and one opinions on this subject,
judging from the number Of patent pans,
there being no less than sixty-six different
ones patented up to March, 1875, in the
United States aud Canada. Now each Of
these patents claims to possess advantages in
one or more respects over its predecessors.
According to the laws of heating aud cool.
ing liquids, we should cool from the surface
and sides, and, if we wish to heat liquid
we do 1t from the bottom.
The veriest cook knows that IL they want
to boil the tea-kettlo, they apply the heat at
the bottom, and not at the surface and vice
versa, if they wish to cool a vessel of hot
liquid of any kind they do it from the sur.
face.
Now the way Of applying water to the
bottom Of pans for the purpose of cooling the
milk that the cream may the more successfully
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09

AT the time of blossoming the accumula.
tion Of nitrogen, as of all the other sub
stances, begins to diminish. After Towering,
the stems and leaves become less digestible
and utritious, from the development Of eel.
lulose and the transference of nutrient mate.
rial to the seeds.
The time to cut grass for the quiet stock
is when the plant has attained its full
growth and when all its parts are in tender
and digestible form, that is, when in bios.
som.
At later period, while the seeds are de-
veloping, most grasses are in the best condi.
tion for animals that have much exercise,
for at this time the grass has all the nutri.
tious qualities, and yet it has lost the laxa-
tive effect Of the earlier cut grass, while it
has not acquired the coarseness and indi.
gestibility that another week would give it
if allowed to stand. So push things now !;
taking time, however, to store the early and
later cut hay in different mows, that the
greatest economy in feeding may be at
tained. If now We have got our hoeing well
In hand, and begin our haying with the
blooming clover, following sharply with the
grasses aud different fields as they come into
blossom, not only shall we harvest our hay
when it is most valuable, but possess an emf
ncntly satisfied feeling of keeping up with
our work. Then, too, the increased crop of
aftermath will more than pay for the extra
amount of labor expended in pushing the
first crop.-Scientifc Farmer.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09

mer, and have visited more than hundred
full milk factories in central New York.
mention this as one of the interesting novel;
ties which promise. to give the dairymen
means Of improving the skim milk, and at
the same time contribute to supply the de.
mand for creamery butter, thus pro6ting
more largely from this industry. This Is
one Of the features of the outlook, and it
could do much to equalize the returns in the
different factories if properly applied. Fancy
factories, factories with name in the great
markets, and able to make the very finest
full cream, and return to patrons net aver.
age through the season, Of say one and three.
tenths cents for every pound Of milk, cannot
do better than they are doing now but
think it cannot be doubted that milk can be
put to better and more profitable use than it
IS now in many of the second class full cream
factories. This is question which dairy
men should study closely. They should ad-
vance their interests like wide. awake busi-
ness men. 1t seems to me that we have seen
such progress attained in working milk, that
we are prepared to give every new thing
thorough examination and hold fast that
which is good and most profitable.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
BREVITIES.

The trotting mare Volunteer Maid"
owned by Simon r. Bonne of Flushing, and
valued at $4,000, was found in her pas
ture, Friday, with her leg broken, and she
was killed.
Professor Miles has resigned the professor.
ship of agriculture at the Michigan agricul.
tural college and accepted similar position
in the Illinois Industrial University at
Champaign.
A mysterious disease is affecting the colts
at Vassalboro, and, during the spring, twenty
five of them, from ten to twelve weeks old,
have died, and the most experienced horse
men cannot account for it.
The Elmira Farmers club offers prizes of
500 for the best general exhibition of farm
produce grown in 1875, upon the farm or
farms Of the exhibitor, and prize of the
same sum for the best general exhibition of
live stock, the property Of the exhibitor.
The lowest freight rptes ever known from
Chicago to New York, on gram, are those
now current, wheat being taken through at
l3Ao per bushel, and corn at l2ic. This is
on the basis Of seven cents by the canal from
Buffalo to New York.
A yellow poplar tree recently cut in Mon
roe county, West Virginia, turned out nine
thousand five hundred feet of plank, enough
to build good sized house, for which it was
used. There are lots of bigger trees of the
same kind on the same land.
A writer in the Bradford Opinion, says
that for a number of years he has kept the
crows from troubling his corn by scattering
feathers between the rows. 1t is we'll known
that the crow is a very suspicious bird aud
is constantly on the lookout for snare. The
motion of the feathers on the ground leads
him to think there is something wrong aud
he keeps away from the piece Of corn. This
is simple remedy and easily tried.
The United States Fish commission has
succeeded in finding favorable locality for
procuring the eggs of the Columbia river sal.
mon. 1t is about thirty.fve miles from
Portland, Oregon, on the Clackamus river.
The only obstacle that now lies in the way of
introducing these salmon into the Atlantic
rivers is the difficulty of transportation from
50 remote point. If this can be overcome,
it is quite possible that before many years
the Columbia salmon will be placed in the
northeastern rivers Of the United States.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Bees For Farmers.

Is it not strange that farmers should 70
generally neglect to keep bees, or to gather
even the sweets which they want as a luxury
in their own families ? They have the room,
they have the pasture, they haye all the con-
veRiences for keeping half dozen swarms
and producing the best results. They will
tell you that they have not time to study the
wants of the honey-bee, and to manage them
properly. But who has more time during
the winter than the tarmer2 Who has more
time to study the habits of the bee during
spring aud summer, and to understand what
is necessary to success, than the farmer?
The farmer spends his life mostly in fields,
and the bee comes more under his immediate
observation than of any other class but he
seems TO shut his eyes TO natural phenomena,
and the result is that honey is mostly pro-
duced by persons in some other occupations,
such as mechanics, owning small lots, and in
cramped situations, those who arc not in a
condition to give them convenient pasture,
such as almost any farm can furnish. But
the farmer, after all, furnishes the pasture
for other peoples bees, and then buys his
own honey, or goes withoutt. He may thus
be considered as most generous in the dis
pensation of his bounties, but it is wholly un-
intentional. This is one Of the wastes on a
great majority Of all the farms that are
not utilized by the farmer, who is al
ways croakiDg that farming don'tpay Why,
think he wastes almost as much as he
uses, for want Of studying his means. Per-
haps We have now entered upon new era
under the auspices of the grange. When the
farmer becomes social, and talks over his
affairs familiarly, he will begin to take note
Of these wastes and TO mend his ways.
l know woman who makes good living
from twenty to thirty swarms Of bees, and
the care Of them is only pastime to her.
1t is pleasure to her to watch the industry
OF her bees aud to provide for all their wants.
As she Is 30 successful, asked her how
much Of her time it really occupied, to which
she replied that half hour per day for six
months would cover all the time spent. l
am an artist, and have only a small lot,
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09
Orchard Grass in Tennessee.

W. S. Shields of Granger county, Tenn,
writes to the Country Gentleman
once seeded 60 acres of pasture with
Kentucky blue grass, seeding very heavily,
and covered with Scotch harrow, early in
March. also sowed orchard grass at the
same time on q small portion of the field on
the surface, after sowing the blue grass.
Soon after sowing, a warm and gentle rain
fell, which caused the seed to germiuate and
come up finely. The blue grass was very
delicate and small, while the orchard grass
seemed strong and vigorous, and grew up
rapidly. Both kinds did we'll until the
burning sun of August, accompanied by a
long spell of dry weather, such as we often
have at that season, came upon them.
The blue grass very soon succumbed
to the heat and droutb, and, like my
once bright hopes, perished forever. The
orchard grass held out bravely, continuing
to grow and to be green. Neither the burn
ing sun Of summer nor freezing OF winter
could conquer it. 1t seemed invincibIe.
was told that the blue grass would sometimes
seem to have perished the first season it
was sown, but would reappear the following
spring. Spring returned, but my blue grass
did not.
While the blue grass was never seen after
the burning sun of summer, the orchard
grass continued to grow, regardless of heat
or cold. 1t sprang forward early in the
spring, furnishing pasturage in abundance
before any other grass My attention was
at once directed to its cultivation, and the
success with which have met has been far
beyond my most sanguine expectations. /
can obtain good catch of orchard grass
more easily than a stand Of wheat, and it
produces a more profitable crop of seed than
wheat. l generally SOW with oats in March,
sowing two bushels of seed per acre when
sown alone, and one bushel when sown with
red clover. l have found the latter mode of
sowing does well. Red clover, assisted by
gypsum, is the best and cheapest renovator
of worn lands that can be used and as il is
a biennial, it soon disappears, leaving the
soil greatly improved, and the orchard grass
will gain complete possession Of the ground,
excluding weeds and all other noxious
plants.
l have given it fair trial, and can fully
attest to Its superiority over all other grasses
for Pasturage but can not recommend it as
being frst-rate for hay. From the expert.
ence | have had with orchard grass, can
recommend it as being the best of all the
grasses for permanent pastures, or at least it
is the best Of all for the mountains and val.
leys of East Tennessee, 1t will commence
growing earlier in spring, and continue to
grow later in the fall, will eldure more
grazing, and stock will eat it with greater
relish than any other kind, not excepting the
famed blue grass of Kentucky.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09

be more valuable TO the consumer than the
cheese he now pays more money for, that is,
full cream cheese. After various expert.
ments and long study, l adopted this theory
and carried 1t into successful operation. set
the milk long enough for the cream to sour
before skimming, thus making more and bet
ter butter then churn and mix this sour
buttermilk with the sour skim milk, and the
acid has destroyed the 6ber in the milk so it
will make tender oh eese. Now, IL I pro.
ceed in the old way | would have mess of
Dutch cheese but instead, heat up rapid.
ly, and when at the proper temperature, |
add alkalies sufficient to neutralize the acid
and saponify the remaining grease in the
milk, SO that | have smooth curd, clear
green whey, and as my curd goes into the
hoops it is no more sour than one that is
made from sweet milk. The secret of this
cheese remaining so soft, and being so dura.
BILE, is owing to the saponifcation Of the fat,
it being thus evenly distributed among the
minutest particles Of the cheese, and being
saponified it never can become rancid and
as have said rep peatedly, this is the most
durable and wholesome, and, to my taste,
the most delicious cheese that can be
made"
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-09

rise, Is just contrary TO the laws Of gravity.
II is n law that heat rises and cold falls
If we cool the milk from the surface, then
the heavier portion Of the milk sinks by
law Of gravity and allows the globules Of
cream to rise by reason Of their being lighter.
On the other hand, five apply water at
the bottom Of the pan, then it virtually re-
tards the rising process Of the cream, and
does mischief by way Of reversing the laws
Of nature by reason Of wrong appliances.
When ice was first used 10 keep meat fresh
the meat was laid upon the ice; now we see the
reverse in improved refrigerators, by way of
the ice being over and around the meat. A
step in the right direction is madc in the
tubular pam" patented and manufactured
by McErwin and Gibson, of Derby Line, VT,
aud Rock Island, 2. O., in which the milk Is
cooled from the interior by means Of
cold water running in tubes near the
surface, (so as not TO interfere with
skimming). These tubes can be lowered to
accommodate the depth of milk, and can rest
on or near the bottom Of the pans, aud hot
water run through them for cold weather as
the case may be aud the circuitous stream
OF water emptying itself over the edge Of pan
by means Of the continuous tube terminating
in syphon. This dispenses with val or
jackets aud consequently very much lessen the
cost which has deferred the dairymen from
using the patent pans there being too much
royalty demanded on them, and that too
founded on wrong principles, or wrongly ap.
plying natures laws.
The coming pan is to be the one possessing
simplicity and cheapness. With the present
scarcity Of man and woman labor, we can
hardly afford TO set our milk in the old way.
The large pans are 70 dairying, what the
moving machine is TO cutting our gra IS.
Progress in every department is the order Of
the present age.
GEORGE BAcHELDER.
StGnsteGd, Z. O., June II.
Mr. Bachelor states correctly the prin.
ciples involved in the heating and cooling of
liquids, but his application of them is hardly
sound. We do not understand why we
should cool from the surface aud sides aud
heat only from the bottom Will Mr.. Bach.
elder tell us what principle or law of nature
prevents heating liquids from the sides as
we'll as cooling from the sides.
Whether the application Of cold water to
the bottom Of the pan retards the rising pro-
less of the cream aud does mischief" is a
question that should be tested by exact ex.
perimeuts, and no man can assent that it
ioes until the fact is proved.
Mr.. Arnold states that we are cooling
milk too fast and too much, that five hours
s quick enough and that if the milk is
'apidly cooled the gases which give the an
NAL odor are condensed and do not escape
rom the milk. The flavor and keeping
quality Of the butter being impaired.
Any Improvement in the line of simplicity
md cheapness, and in freedom from tendency
o rust, will be welcomed by dairymen.