Saturday visitor. (Newark, Del.) 1876-1876, 1876-02-12


respondent of the Rural Neau Yorker ex-
perimented in this way. He put fifty
bushels of turnips in an unused ice
house, left the doors open until the
turnips on top were frozen solid then
covered with light coat of straw un-
til spring, when they were taken out
in good condition, not a wilted, spongy
or rotten turnip in the lot. He in short
kept his turnips frozen during the
winter, or so near it that no change in
their condition was possible. He draws
the inference that once freezing does
not injure turnips or change their favor
"a strong point) If they are thawed out |
slowly and in the dark.-Chicdgo Tri-
btne. atl.
Regularity IN FEEDING.-It is very |
comfortable in cold weather to sit by |
warm fire. Many who have the care |
of stock dislike to leave warm quarters, |
and cling to the fire place, letting half |
hour after half hour pass by, while the |
hungry stock are shivering and hum
gering for food and water. In thus |
waiting for food and water, an animal
loses flesh rapidly. Brutes are the best
time keepers in the world. They know
the very minute their food should be
supplied, and are disappointed if it
does not come. The good stock breeder
therefore, should see that regularity
and promptness prevail in the care and
management of stock. Their various
wants should have attention at the
very minute daily. If hired men will
not be prompt in taking care of stock,
if they don't sympathize with brutes in
winter, they ought to be discharged
and more humane men employed in
their places. The poor brutes do suffer
severely in winter. Even in warm
barns and stables they can hardly keep
warm in cold weather, but If left out of
doors, exposed to storms and cold their
sufferings are intense, and they should
be fed with the. regularity of clock
work, and fed all they can eat, and
they will require at least one-third
more food to keep up animal heat than
they would If kept in the stable. All
stock should have shelter. 1t is cruel
to leave it exposed to the rigors of
winter without shelter.-RardI World,
CHICKEN RAISING AS SOURCE OF
NATIONAL WEALTH.--One of the secrets
of the prosperity of the French people,
and their ability to bear even the heav-
lest burdens without giving way under
them, is the extraordinary thorough
ness with which they cultivate their
farms, vineyards and orchards, and the
profits which they contrive to obtain
from the smallest and most insig-
nificant products. We find fresh ex-
emplificaston of this in some figures
lately published in French paper, ex-
hibiting the extent and profits of
chicken raising. There are in France
about 100000 hens, valued at 500
00O, 200. One-fifth are marketed yearly
for the table, bringing about 81. 900, 900.
The annual production of chickens is
10000, 900, worth in the city markets
$24, 000, 900, and 100000 are added
for the extra value of capons and fatted
hens. The production of eggs is esti-
mated at 4S, 1000, 900, making the total
value of eggs, chickens, capons, and
hens annually sold about $4,000, 900,
2.22 to every man, woman and child in
France. The power to make much out
of little, and to live frugally on small
means, and with limited resources to
fall back on, is the distinguishing trait
of the French people, and one well
worth emulating. sr-. r-.~.
PoRK-How TO CUT AND TRIM. Have
the hog laid on his back on stout
table. Clean the carcass of the leaf fat.
ldhC OA Ills lctb III bIt dIlkl6
Cut the head off close to the shoulders,
separating the jowl from the skull, and
open the scull lengthwise on the under
side, so as to remove the brains fully.
Remove the backbone in its whole
length, and with sharp knife cut of
the skin-then the fat, leaving only
about one-half inch of fat on the spinal
column. The middlings or sides are
now cut from between the quarters,
leaving the shoulders square shaped
and the ham pointed, or it may be
rounded to suit your fancy.
The ribs are next removed partially
or entirely with the sides. The trim
mings or fat from the hams or flabby
parts of the sides, are rendered up with
the backbone strips for lard. The sau-
sage meat is cut off from the fat and
ribs; and other lean places are used for
the same purpose. The thick part Of
the back bone that lies between the
shoulders is called chine; it is cut from
the tapering bony end, and the latter
part called the backbone by way of dis
tinction. The backbone is used Will,
fresh; the chine is better after being
smoked.--Prairte Farmer.
EFFECTS OF COLD IN FATTENING.-L
producer of pork in Muskingun
County, o., who has made an expert
ment with hogs, with view to ascer
tain how far cold retards the rate o
fattening, reports the following re
suits: Carefully weighing the hog
fed, and the corn fed to them, and est
mating pork at A cents per pound, h
found that what he fed out during tn
first week in October, returned d
pork 80 cents per bushel; the frs
week in November, go cents; the thir
week, 40 cents; the fourth week i
November and the month of Decembe
% cents; the first half Of January,
cents, the last half, 0. In the .Octobe
week of the experiment the weathe
was pleasant and warm. 1t gradual
grew colder till the latter part of Nc
vember, from which time il RENAME
about stationary till the first of Janllar
after which it ran down to zero, an
below in the latter part of the montl
The hogs were we'll sheltered in goo
pen with a plank floor.-Agricaitur
Report. Lids t.l -
GREEN corn fodder is preserved i
France, by being buried in trench,
and the whole covered with earth. l
presentation is due to the exclusion i
air. The fodder Is used for feeding Il
cattle in winter. The ground must |
dry where it is preserved, =
= f----------l -
A PRACTICAL farmer says it is a des
loss to fall-feed on moving fields. /
says one ton of grass fed from that fie
VIII diminish the next years crop
txrrr.4 .x.o