The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1877-06-02
FARM, GARDEN AND HOUSEHOLD.


when cows should be turned to grnSS.
Many contend TINT al kinds Of stock
should be kept on pasture grounds dur
ing spring until there is n good growth
Of grass. In other words, the heritage
must have obtained such stIlrt that tic
stock will not be able to eat it down
short during the season, and thus they
believe supply is more fully insured.
Another plan, practiced by many, is to
let stock hnve the full run Of pastures rs
snon rs the SNOW is of the ground, al
lowing it TO pick on the old grass and
cat OF tho curly vegetation ms soon rs it
springs mp. The chief reason urged for
this latter course is, TINT tho change
from liny to grass in feeding should he
rs gradual rs possible, in Or,ler that
stock mny be kept in good health; TINT,
il COWS in spriug Hro turned suddenly
from dry food upon luxllriant pRsturagc,
the change is very liable to produce scri-
Ous troubles-exceSsiv scouring-blOat-
ing aud other disorders that impair
health, often for q considerable length
of time, and even if they do not lead to
the total loss OF the animal, they cause
the loss of her milk for longer or shorter
periods.
Now, n middle course between the
two plans named, we think, is to be pre-.
rerrcd, and will give tho best results. In
the first place, it may be remarked, pas
ture lands will be injured in productive
ness by allowing stock to roam over the
fields carly in spring before tho ground
is settled, and while it is soft and easily
trodden up. Tho "poaching OF tho
land" by the frequent tread Of cattIe
destroys the grass in places, while the
surface is rendered uneven or filled with
holes made by the feet of cattle. Again,
when the frost is coming out Of tho
ground it is often rendered so loose il,
texture that the roots of the grasses arc
easily pulled ont; and COWS feeding on
the old herbage not unfrequently iniurc
tho turf by pulling mp grass by tho
roots. 1t will be advisable, then not to
turn stock upon pastures until the
ground is fully settled and is not in con-
dition to be injured by the feet OF cnt-
tie. Nothing is gained by allowing pas
lures to get talI growth Of grass be-
fore turning stock upon them, because
they tramp the lcrbagc down in places,
md, by neglccting to feed otllerp0rtions
down, it soon becomes hard md woody
and will not be eaten.
Grass is sweetest and gives tho best
results in milk when it is eaten off ut
regular intervals, md is not allowed to
get n lnrgc growth. In this way the
product is greater, while the exhaustion
to the soil is less thnn it is where tufts
of grass nre allowed to mature and 60
TO secd> Cows ought not to be turned
ut once from hay to pasture. since n sud
den change Of this kind will he apt to
affect their health. A better way is to
give them the run Of pastures for MI
hour or two ut first, and SO allow them
gradually, from day to day, to become
accustomed to the change OF food, md
they should be fed from timo to time
with hay after they have been turned to
pasture altogether. Cows will frequent
" eat greetlily Of hay when they have
been out TO pasture for n considerable
length of time, and rations OF hay will
often be found useful in correcting
tendency to loOsencss of the bowels or
securing.
Some dairymen are in the habit Of
giving salt to animals at certain inter.
viAs Of time, but the better way is to
keep it constantly before them OF within
their reach, so they eau take it daily or
ut will. Nature regulates the quantity
Of salt needed much better than it eau
be done by portioning it out Mt inter
walls, and il the animal always has it
within reach there is no danger of over
feeding and the milk will show less vari-
ton in character. An importnnt point
to be observed in the management Of
milch stock is to keep them in healthy,
thrifty condition, and if cows on turn
ing to grass arc inclined to lose flesh and
run down weak and thin, they should be
fed rations Of ground grain, and thus
kept mp to the maximum in health md
strcngth.-HTat NCtV Yorker.
The Housekeepcr.
Boston BAKED BEASs,-SOak quart
Of beams over night, boil them till quite
tender, then put them in III earthen pot,
cover with water, put in the top of tho
pot half pound Of fat salt pork, the
rind scored in tlice shapes, Ndd salt if
the meat has 10 lean Oh it, cover tightly,
and bake four or five hours, or over
night in brick oven. Beef suet or hut
ter may be used by those who do not Cat
pork.
CHow.cHow. Chop together, very
finely, head Of cabbage, six green pep.
pers, six green tomatoes; add two table
spOoniuls Of mustard, one tablespoonful
OF salt, little cloves and allspice, and
vinegar to wet it. 1t will keep long
time.
10 PRErARE An Eco FOR An INVALID.
Beat MI egg until very light, add sea.
soning to tho taste, then steam until
thoroughly warmed, but not powdered.
This wi take about two minutes. An
egg preparediu in this way will not distress
even very sensitive stomNclls.
TO MAKE SCRAP Book PASTE. Take
n tablespoonful Of good wheat -four and
mix well in hRlf n pint Of water; boil to
the consistency OF starch for laundry
use; while it is boiling, drop in piece
Of alum the size Of chestnut. Or, take
half M ounce of gum tragacanth and put
in pint Of water, put in small piece OF
alum, and let it simmer until the gum
begins to dissolve; then add water to OBJ.
tain the required consistency. The flour
paste is the best.
Potato DuEs-LImc Water.
James A. Briggs, Brooklyn, n. Y,
writes ms follows: 1 am not farmer,
but nm Interested in good potatoes as