The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1875-08-19
FARM, GARDEN AND HOUSEHOLD.


How Many Acres.
A correspondent in PENNSYLVANIA
writes to the 1gricuIturist "I wish to
know how many acres of rye it will take
to keep twelve COWS, with the help of
twelve acres of good pasture, until sowed
corn is fit to cut, putting in the corn as
early as possible ; and how much corn
will 1T take to keep them until cold
weather comes on? What time this fall
should L SOW the rye2
Rye will not go very far toward carry
ing cattle through from the first green of
the spring, until corn-fodder is ready to
cut, for the reason that it grows so rnpid-
ly, and becomes so soon hard and un-
palatable. However, as in this case
there is fair amount of good pasture,
the rye will only be needed rs an Access
sory. Two or three acres will be enough,
if the land is even tolerably good. The
seed should be sown about the tenth of
September. Then, with fair growing
season, the rye will afford n good nibble
i'll November, and if it is well set, it will
bear pretty thorough feeding off lin dry
woather), even after heavy frosts have
checked it. IT should not be pastured
in the spring, unless it is to be kept for
pasture altogether, but it should be used
for soiling, the moving being begun
when the blades have reached the length
of eight or ten inches. Its growth at
this time is very rapid, and all that is cut
off before the Towering shoots appear
will make nearly as full a crop as that
which has been left undisturbed. If a
larger area is sown-say five or six acres
it may be pastured pretty steadily up
to the first of July, but this is wasteful
system us compared with the use by soil
ing. In either case n small field of rye
would be a great help to the pasture,
and there should be no difficulty, by the
system proposed, in carrying the stock
through i'll good condition to corn-foddeI
time. Three acres of corn-fodder will be
ample for twelve COWS.
New Food for Cattle.
A favorite and rather new kind OF
mash for horses is coming into use, com.
posed of two quarts of oats, ono of BRAN
and half a pint of flaxseed. The oats
are first placed in the stable bucket,
over which is placed tho linseed; add
boiling water, then the bran, covering
the mixture with an old rug, and allow.
ing it to thus rest for five hours, then
stir the mass well up. The bran alb
serbs, while retaining the vapor, and
the linseed binds the oats and bran to.
gethcr. A greater quantity of faxseed
would make the preparation too oily and
less relished. One feed per day is suf-
ficient. 1t is easily digested, and is
specially adapted to young animals, add
ing to their volume rather than to theil
height-giving substance to the frame
Professor Samson reminds us not to over
look the food, the nourishment cues
ton, i'll connection with the ameliora
tion of live stock. He considers oats
so generally given tosheep, as objection
able, and approaching the unprofitaole
rams generally receive one pound o.
oats daily, ewes half that quantity,
Oats, forming an exciting food, are es
pecially suited for rams during the sea-
son when they serve, but for hastenine
the development of young sheep they
can only build up the bones, not the
flesh.
Good Vinegar.
Place an iron-bound oak OF beech casl
supplied with hole half an inch il
diameter directly above the spigot, ant
about one inch and a half below the buns
stave, in a celler that is close and warn
IN winter, or in some place of simila
temperature; first fill it up to the al
hole with about four gallons of goot
vinegar-free, however, from purifie,
wood vinegar, which hinders the forma
ton of vinegar-and allow it to romail
for fifteen days, until the wood i.
thoroughly saturated with it then draw
off from one to one gallon and half in
to a second casll, and replace it with a
much water, to which pint of alcohol
free from fusel oil, has been added
After two or three weeks, again draw of
one gallon and half into the secon(
cask, and replace in like manner will
boiling water and alcohol, and repea
this operation every two weeks. Il,
render the resemblance to wine yineea
perfect, it is only necessary to dissolv,
some pure tarter in it, and to color i
with burnt sugar.
Bees and Grapes.
Some friends of mine, says CORE
spondeEt, manufacture tons of raisin
every year by drying them in the sun
The Jackets" were very troublesome
destroying large quantities of the grapes
while drying. They tried an experimen
by pressing enough juice from the com
mon grape to fill pan, say half full
This they sat in the midst Of the fruit
The Jackets " will leave everythin,
else and go for the juice, and in les
than half day the juice will becom
perfectly thick with drowned "iackets.
1t takes some juice, but he saves hi
raisins, and the trouble is slight. Mr.
Ruifner says that the plan operate
equally well in the field and although
it would take some grapes to furnish tn
juice, those on the vines would be pre-
served i'll good condition. l have no
tried it, but intend to this fall.