The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1876-12-01

&C., are benefited by placing
around them in November ma
nure mulch, consisting OF stable
manure mixed with considerable
straw. It protects them from the
heaving action of the frost in
freezing and thawing, and also en-
riches the ground by rains wash
ing the liquid manure into the
ground.
SALT FOB PACKING MEATS.
Coarse and hard qualities OF
salt are best for meat packing fol
the following reasons: They dis
solve gradually, and contract the
meat by degrees to q desirable
.compactness; they keep the salt
pickle within a certain moderate
concentration; they cannot enter
mechanically into the meat and
thus Overcharge it and may there.
fore be applied in a sufficient exces.
so as to compensate for the loss.
es of pickle by leakage, etc., with
out endangering the tenderness
and flavor too prematurely.
The common fire salt answers
for a short period of keeping
very well, and is consequently
used IN the packing of meat for
immediate family consumption.
Fifty to fifty-six pounds OF coarse
salt are usally taken for the salt
ing down of one barrel of meat {;
the bottom and top of the barrel
should always be carefully cover
ed with q layer of coarse salt.
FEEDING STOCK IN WINTER.
There are many men in the
United States, who have purchased
an extensive steam apparatus to
steam hay, stalks and grain for
cattle, and feed then on steamed
food; but 1 do not think that any
farmer. no matter how expensive
his steam arrangements may be,
or how numerous his cattle, can
save any expense in wintering
stock in that manner. But as a
matter of interest to those who
steam fodder, or contemplate so
doing. I annex what the editor of
the N. E. Farmer says in regard
to this subject: "AJ Mr.. Stones
barn, we saw the thirty Ayrshires
of all ages, from ten years or
more down to as many weeks,
take their evening meal of steam
ed feed, which had been cooking
several hours in a large wooden
box, mounted on wheels for con-
venience in Transporting the con-
tents from the boiler to all parts
of the barn floor. This box is the
largest one we have ever seen for
this purpose. 1t is about eight
feet long by four feet wide and
three feet high, and holds sixty
bushels. This is filed as full as
it can be crowded, once a day,
with cut hay, cornstalks, corn
meal and shorts, intimately min
gled and steamed thoroughly till
the fibres of the hay and stalks
are soft, and until the grain is
converted into pudding rather
than dough. A few grains of
corn which we found among the
husks were nearly as soft and cas-
lily crushed between the fingers as
hulled corn when it comes to our
dining room tables"
The sixty bushels of steamed
food was fed to 80 COWS at two
meals, night and morning, also
FIVE pounds of dry hay to each
animal at noon, and the expense
was estimated at 10 cents per
head daily. Now, 15 to 90 pounds
of dry hay, with a peck of beets
or carrots, or a few pounds of
meal and bran daily to a COW
would keep her in good condition
at less than 10 cents per day; con-
sequently there is nothing gained
by steaming fodder; besides, con-
siderable labor and fuel are saved
by feeding stock in the usual way.
This steaming of food for cattle
is generally adopted by men with
pldnty of money, being melted
thereto by theoretical writer's, the
most of whom imagine that the
manner Of farming in the United
States is radically wrong; and
that they are sent into the world
to correct this bad state of things.
CHOOSING FOWLS FOR TIE TABLE.
It is a little singular that taste
or fashion as to the color of the
flesh of fowls varies at different
large markets. In the London
market, yellow-skinned birds are
not sought for, the pink or flesh
colOred skin being the favorite
there; while in New York, the
yellow is preferred in a marked
degree. The questions naturally
arises, what is the reason of this
difference of taste, and which are
the best for the table as to favor,
delicacy, ETC.? There is no doubt
that those fowls which are cele-
DRAFTED fo- their peculiar richness
or favor and delicate flesh mainly
belonging to the pink, or, as some
people call them, the white-skin-
ned varieties. Such fowls are the
Games. Houdans, Dorkins. etc.
Perhaps the reason for the prefer
ence fer yellow in New York is
that proper discrimination is not
made between the pink and dark
or blue-skinned fowls In choosing
fowls for the table, the latter of
which are generally poor in quail
ity, such as Spanish, Hamburghs,
etc. Another reason may be that
all the pink skins are very tender
to dress, tearing easily, and extra
care is required in dressing to
make them look attractive, and IL
they come from q long distance
and are at all damaged, they do
not present as clean an appear