Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1877-12-15
FARM, GARDEN AND HOUSEHOLD.
Around the Farm.

Around the Farm.
Three important requisites of sue.
cessful and happy farmer are thus brief.
ly expressed:
"a little land well tiled,
little barn well filed,
A little wife well Willed."
Collect all the leaves about the farm
or garden. Any that are not wanted fol
bedding for stock can be placed in O
heap and covered with earth. They will
be found convenient for hot-beds and
other purposes.
A field in which the grass n gnawed
off close to the root, is in no condition
to 60 into our severe winters. There is
no protection, and, in case of any kind
of grass or clover, the effect is a late
start the following spring; and in cases
of clover, timothy, and orchard grass,
there is danger of their total extinc-
| tion.
l have lined my poultry buildings
throughout with tarred paper for two
years, putting it between every piece Of
board and timber, and even into nests,
and so far, have not seen a louise about
had hen-house oyerrun with lice two
years ago, but upon lining it with tarred
paper they disappeared and have not
been seen since. Poultry World.
There are a great many people who
seem to have an unlimited degree Of
faith in the ability of an animal to con
vert an offensive and deleterious sub.
stance into an article fit fer human food
To this faith is due the fact that multi
tudes of farmers feed all manner of re
fuse to their hogs, and many are in the
habit of giving swill to their COWS.
Both practices are decidedly injurious t.
the animals, and the man who want!
good meat or pure milk had better avoid
them. e. Homestead.
We often wonder why farmers in thit
country do not use the cart more; it il
far more handy for loading and dumping
manure, soil, roots, etc., than the wagon
being more easily to load, and especially
to unload. A cart may be quickly loaded
and dumped, and only requires one goo(
horse to draw it. In England carts ar,
in constant use, being very popular il
the harvest field. We are glad to Sc,
that dumping wagons are employed OF
many of our farms. This loading ma
nure from a barn-yard, and hauling i
by wagon few hundred yards, to b.
unloaded fork-full by fork-full, is
waste of time and labor, of both MAJ
and beast. .-RuT0L World.
Feed and Breed of Dairy Cows.
DR.. Z. L. Sturtevant, of South Farm
ingham, Mass, makes the following
summary of conclusions at which he ha,
arrived on this subject, after many year
of study and practical experiment.
1. The production OF butter is largel,
dependent on breed.
2. There is structural limit to tn
production to each COW.
3. That when q COW is fed to thi
limit, increased food cannot increase thu
product.
L. That the superior COW has thi
structural limit greater distance iron
ordinary feed, and more ready to re
spond to stimuli than the inferior COW
5. That consequently the superio,
COW is seldom fed to her limit, and as
! practical conclusion, increased feed witt
a superior lot of COWS will increase. th
butter product, but if fed to an inferio
lot of cows, waste can be but the result
6. That the character of the food ha
some influence on the character of tn
butter, but even here breed influence
more than food.
7. That there is no constant relation
between the bntter product and tn
cheese product.
8. That the caseine retains to a COL
slant percentage, and that the percent
age does notappear to respond to increas
of food.
8. That the caseine appears to remail
constant without regard to the season.
10. The increase in the quantity 0
milk is followed by an increase in th
total amount of caseine.
IL. That the sufficient food act
directly to check the proportion of but
ter, and has tendency to decrease tn
caseine of the milk and substitute albu
men.
II. The best practice of feeding is t.
regulate the character of the food by tn
character of the animal fed fcedin!
superior COWS nearer to the limit of thei
production than inferior COWS feeding
if for butter, more concentrated an,
nutritious foods than for cheaper pro
duct succulent material which increas
the quantity of the milk yield.
Recipes.
FRIED OMELET. ET.-Three eggs, two gill
milk, two tablespoonfuls -four, littl
salt and pepper. Fry on a hot griddle
COOKIES. and one-half Gu
sugar, one cup butter, one cup swee
cream, three quarters teaspoonful sal
eratus, little nutmeg, flour enough t
roll
FRUIT CAKE.-Five cups -four, fiv
eggs, one cup butter, one of lard, tw
of sugar, one of molasses, one poun
raisins. one of currants, half pound cit
ron, half teaspoon soda, and half tea
spoon cream tartar.
A Coon CHRISTMAS PUDDING. On
ponnd -four, two pounds of suet, on
pound of currants, one pound Of plums
eight eggs, two ounces of candied peel
almonds and mixed spice according t
taste. Boil gently for seven hours.
HIoKoBY-NUT CAKE.-A cup butter
two of sugar, three Of -four, one of swee
milk, whites of seven and yolks of tw
eggs, teaspoon soda, two of crear
tarter, one pint hickory-nuts meat
rolled and sprinkled with flour ; bea
the whites to stiff froth.
BEEF BALLs.- Mince very fine
piece of tender beef, the fat and lean to
gether. Mince an onion with some part
, ley add grated bread crumbs and sec
son all with pepper, salt, nutmeg an
, lemon peel mix all together and moist
, en- it with beaten egg. Roll into ball