Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1877-09-20

Massachusetts, 103; Rhode Island, 81:
Connecticut, SO; New York. 103: Penn
sylvania, lO3; New Jersey, 9S; Indiana,
IL; Ohio, Ill; Michigan. 10l: Wiscon,
sin, ia. In the rest of the States the
average is greater.
WHITE MUSTARD. = White mustard
was largely sowl in France last Autumn
for fodder. 1t Is so rehshed by mich
COWS that many peasants call it the
butter plant" 1t is sOwn in A lgust
on the stubble if the soil is friabIe and
narrowed in; or sometimes the soil is
turned over with a plough, five pounds
OF seed to the acre. The plant can be
consumed green till the frost arrives.
IMPROVED Stock ON THE FARM.-The
organization of numerous stock breed
ers associations throughout the West
IS an evidence Of the progress and in
terest III the Improvement of the farm
stock. we want more stock and better
stock, and as our farmers come to see
that stock on the farm is the best mar
ket for the farm products, then will we
have q more universal Improvement of
the farm stock, for with the increasing
expenses, taxes, etc, farmers must in
crease their profits to correspond. We
must realize that the world is moving
and while common scrub stock will not
pay, do not diminish the number of
animals on the farm, but rather increase.
First, however commence the improve
ment OF what farm stock you may have
by crossing q thorough male and grad
ing up. Then you will find the profits
begin to increase with the introduction
Of the improved blood. Use none but
thoroughbred bull, boar or buck on the
farm. Then the more stock you have
the more money you will make, as feed
ing the farm crops to such stock paws.
As soon as practicable you will want all
thorough stock. 1t will pay now at the
present prices of shOrt-hOrns, sheep and
shOats. To breed thorOughbreds for the
butcher, that is the legitimate end of all
this improved stock.
SUMNER BUTTER FOR WINTER USE
Prof. Arnold contributes to the New
York Tribune the following excellent
directions for making and packing but
ter SO that it will keep:
Persons who wish to know how to keen
the butter made in hot weather for
winter use are advised, first, to see that
the COWS are so circumstanced as to be
quiet and comfortable Cows which
are by any means worried, or heated by
too much exposure to hot sun, OF annoy
ed with thirst, become feverish, and the
butter made Of their milk will not keep.
Sound and healthy milk is a sine qua non
in making butter to keep. Second, the
milk must not be kept 50 warm while
standing for the cream to rise that the
cream will become stale before it can be
raised and churned. Butter made from
stale cream has its death warrant signed
and sealed, and nothing will prevent it
from going to destruction To make
butter that will keep, the cream must
be fresh-it may be little sour, but it
must not be in any degree stale. If the
milk must stand in a warm room, better
churn the whole milk when it begins to
sour, though it should be but twelve
hours old, rather than let it stand for
the cream to rise till its freshness is de
stroyed.
Neither should the cream, after skim
ming, be long kept if it must be kept
warm. If there is not cream enough for
a churning when it is in the right con-
dition, do not keep it till it spoils, wait
ing for more, but supply the deficiency
with the milk, and let the churning 90
on before the cream loses its fresh taste.
Third-cool the cream to sixty degrees,
as near as may be, before churning.
Butter churned at a high temperature,
so that it comes soft and white, is spoiled
for keeping. If good water is at hand
wash the buttermilk out, but if not
press out with ladle or level with the
least possible friction. It must not, on
any account, be made greasy. If but
ter, either in churning or making, is
treated with so much violence as to
break the grain and make it greasy, it
will 90 to decay like bruised fruit, and
broken eggs, and for similar reasons.
Greasy butter is so perishable that there
is no use in packing it away for a future
day. 1t will depreciate from the start
aud fail cOntinually-salt will not save
it. Many people have an idea that
sailing high will save butter No mis-
take could be greater. It is the avoi-
dance of injury in making which gives
to butter its best keeping quality. But
ter not injured in manufacturing is the
only butter that will keep. Faulty
butter will $50 marching on" to destruc-
ton, though buried in the best of salt.
How TO FATTEN CHICKENS. 1t is hope
less to attempt to fatten chickens while
they are at liberty. They must be put
In a proper coop, and this, Ike most
poultry appurtenances, need not be ex-
pensive. TO fatten twelve fowls, a coup
must be three feet long, eighteen inches
high and eighteen inches deep, made
Of bars. No part of it solid,
neither top, side nor bottom. Discre-
ton must be used according to the sizes
of the chickens put up. They do not
want room; indeed, the closer they are |
the provided they can all stand !
up at the same time. Care must be ex-
ercised to put up such as have been ac-
custOmed to being together, or they will |
fight. If one is quarrelsome it is better I
to remove it at once, as, like other bad /
examples, it soon finds imitators. A
chicken should not be put I'D. /
The food should be ground oats, and 4
may either be put in a trough or on a .
fiat board running along the front of the I
coop. 1t may be mixed with water or
milk: the latter the better 1t should /
be well soaked, forming a pulp as loose
as can be, provided it does not run off
The board. They must be well fed three
Dr. four times day-the first time as
soon after daybreak as possible or con-
7enient, and then at rivals of four
hours. Each meal shodld be as much
md no more than they can eat up
clean. When they have done
eeding the board should be
wiped, and some gravel may
De spread. 1t causes them to feed and