Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1875-07-24
FARM AND HOUSEHOLD.

took common fail and threshed IL 10
a powder: then took twenty-five bushels
of muck that had been dug is months,
spread it on the barn floor, and thorough
" mixed it with the hen manure. A
single handful of this compost was put
in the hill, and the corn dropped upon
it. had splendid field of corn.
Planted one row without the compost;
That row could be distinguished all
through the season, being about two
weeks behind the rest of the field, ard
finally it never did catch up.
| believe if farmers that keep from
twenty to thirty hens would save all
the droppings and compost in the way
above. or in some better way, instead OF
buying fertilizers as many at the present
day do, it would be very much more to
their advantage.
THE PROPAGATION OF CELEEY.-The
Scientific Amcicm says that celery Is
native of Norway and Sweden, where 1t
grows near the edges of swamps. This
plant is rarely cultivated as it should be,
hence the stunted specimens which APP
pear in our markets. a deep trench
should first be dug, at the bottom OF
which layer of sticks of wood, say SIX
inches thick, should be placed, drain
pipe being placed endwise upon one or
both uds of the layer. The sticks
should be then covered with about a
foot mold, wherein the plants should be
set in row and about five inches apart.
The plants should be kept well watered,
the water being supplied through the
drain pipes, 80 that, passing through the
layer of sticks, which serves as con-
duit, the water is supplied to the roots
of the plant. In earthing up, care
/ should be exercised to close the stems OF
! the plant well together with the hand,
so that no mold can get between them.
The earthing process should be per
formed sufficiently frequently to keep
the mold nearly level with the leaves
of the outside stems. If these direc-
tons are carefully observed, the plant
NAV be grown ut least four feet in
length, and this without impairing the
flavor, which deterioration is commonly
noticed in overgrown vegetables and
fruits.
Elan CULTURE.-This product is at
tracing unusual attention just now, ow-
ing partly to the fact that it appears to
defy destructive insects of every kind,
but the present interest in its cultiva-
ton is doubtless due to the recent ac-
/ ton of Congress in restoring the duty of
/ So per ton on lutte butts" Under this
/ law. the flax thread which has gone to
waste will be in demand for the manu-
facture of sacks and bags We subjoin
directions for its culture for seed, sent
by practical farmer in answer to in
quiries from a subscriber, only differing
with the writer as to quantity of seed,
which should be not less than bushel,
or even five pecks, to the acre:
" Fall breaking is preferable for flax,
as we'll as other crops, The ground
should be as free from weed as possible.
Flax after castor beans has furnished
the best results. a light cross-plowing
in the spring, followed by Il good har-
rowing, will leave the ground in high
state of filth. Sow or drill one-half
bushel to the acre brush or harrow
lightly, then roll. The time OF sowing
must be regulated so as to escape frosts.
ANY frst-class reaper will cut flax sue
cessfully. Cut when the seed is ripe. /
leave it in thc bunch as it comes from
the machine about half Il day, if the
weather is dry, wien it is ready for
stacking. 1t does not need curing, as
hay, but if dry may be stacked green.
1t is never bound when wanted for seed.
1t ought not to be much cured. Stack
as YOU would hay. The thrcShing is
done on machine the same as tim
othy."
WHEN TO CUT WHARF.-The agricul-
tural editor of the Baltimore SIN has
these interesting thoughts on the subject
of cutting wheat, which are good for
every locality: Although it is now pretty
we'll understood by farmers generally
that what should be cut sooner than
formerly, yet many do not realize the
extent of the advantages gained by early
cutting, rs regards tie quantity and
quality both of the grain and straw. 1t
is the universal opinion among flour
manufacturers that flour made from early
cut wheat is much superior to that made
from wheat allowed to become fully ripe
before cutting. And why is this so?
Simply because when cut in its doughty
state, or when the grain can be mashed
between the finger and thumb, the berry
contains the largest proportion OF starch
and glutcn-thc two substances which
principally compose it-whiIe the bran
is then thinnest. But if left uncut until
that period is passed, the next step of
nature is to cover the berry with better
protection, thicker skin, leaving this
as her last work in pcrfecting the grain.
II is just at that stage that portion OF
the starch becomes changed into this
thicker coating, the bran, and il is clear
that when the quantity of the starch OF
the berry becomes lesScned its weight is
of course proportionably diminished.
And this is why wheat intended for seed
should be allowed to stand until nature
has given it her finishing touch to per
feet it.
But the advantage OF early cutting is
not confined to the grain. The straw of
wheat cut before it has fully matured is
heavier, brighter in color, and contains
more nutritive matter, and when in
tended as food for cattle-as it generally
is-it is, when well stacked or housed,
almost equal to ordinary hay.
Another advantage of early cutting is
that it opens up the sooner to the influ-
ence of the sun and atmosphere the young
clover or other grass, which now so much
needs their strengthening effect, to enable
it to establish itself before the severe
winter weather comes on.
But in cutting wheat a discriminating
Judgment is more necessary, perhaps,
than in any other operation on the farm.
And while wheat. if allowed to stand
until thoroughly ripe, will not only lose
much, both in the weight and quality of
the grain and straw, and considerable
additional loss from SCATTERING in cutting,
handling, etc, yet cutting it in too gro
q stntn will cnmsn both u row