The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-05-31

Turning Cows TO Pasture.

Many contend til;lt all Kinds OF stock
should be kept off pasture grounds dur
ing spring until there is good growth
of grass. In other words, the herbage
must have obtained such q start that the
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 have the full run Of pastures as
soon as the snow is off the ground. al
lowing it TO pick on the old grass and
eat of the carly vegetation as socn as it
springs up. The chief reason urged for
this latter course is, that the change
from hay to grass in feeding should be
as gradual as possible, in order that
stock may be kept in good health; that,
if cows in spring are turned suddenly
from dry food upon lux,riant pnsturage.
the change is very liable to produce seri-
ous troubles--excessive scouring-bloat-
ing and other disorders that impair
health, often for 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, O middle course between the
two plans named, we think, is to be pre-
ferred, and will give the 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 early in spring before the ground
is settled, and while it is soft and easily
trodden up. The "poaching of the
land " by the frequent tread of cattle
destroys the grass i'll 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 the
ground it is often rendered SO loose in
texture that the roots of the grasses are
easily pulled out, and COWS feeding on
the old herbage not unfrequentlv iniure
the turf by pulling up grass by the
roots. 1t will be advisable. then not to
turn stock upon pastures until the
ground is fully settled and is not III con-
d ton to be injured by the feet of cat
tie. Nothing is gained by allowing pas
trres to get n tall growth OF grass be-
fore turning stock upon them, because
they tramp the herbagc down in places.
and, by neglectin9 to feed otherportions
down, it soon becomes hard and woody
and will not be eaten.
Grass is sweetest and gives the best
results in milk when it is eaten off at
regular intervals, and is not allowed to
get large growth. In this way the
product is greater, while the exhaustion
to the soil is less than it is where tufts
of grass are allowed to mature, and go
to seed. Cows ought not to be turned
ut once from hay to pasture, since sud
den change of this kind viii be apt to
affect their health. A better way is to
give them the run OF pastures 10Y an
hour or two at first, and so allow them
gradually, from day to day, to become
accustomed to the change of food, AMI
they should be fed from time to time
with hay after they have been turned to
pasture altogether. Cows will frequent
ly cat greedily Of hay when they have
been out to pasture for a considerable
length of time, and rations of hay will
often be found useful in correcting a
tendency to looseness of the bowels or
securing.
Some dairymen are in the habit of
giving salt to animals at certain inter
walls Of time, but the better way is to
keep it constantly before them or within
their reach, 50 they can take it daily or
at will. Nature regulates the quantity
OF salt needed much better than it can
be done by portiOning it out at inter-
yais, and If the animal always has it
within reach there is no danger of over
feeding and the milk will show less yari-
ton i'll character. An important point
to bc observed in the management of
mich stock is to keep them in healthy.
flTJftU -,
ing to grass are inclined to lose flesh and
run down weak and thin, they should be
fed rations of ground grain, and thus
kept up to the maximum in health and
strength. Ne,O Yorker.
The Houselseeper.
Boston BAKED BEANs.-Soak n quart
of beans over night, boil them till quite
tender, then put them in an earthen pot,
cover with water, put in the top of the
pot half pound of fat salt pork, the
rind scored in dice shapes, add salt il
the meat has no lean on it, cover tightly,
and bake four or five hours, or ovei
night in brick oven. Beef suet or but.
ter may be used by those who do not eat
pork.
CHow-cHow. Chop together, very
finely, head Of cabbage, six green pep,
pers, six green tomatoes; add two table,
spoonfuls of mustard, one tablespoonful
| of salt, a little cloves and allspice. and
vinegar to vet it. 1t will keep Ions
time.
10 PREPARE AN EGG FOR AN INVALID
Beat an egg until very light, add sea
soning TO the taste, then steam unit
thoroughly warmed, but not powdered
This Wi take about two minutes. Al
egg prepared in this way will not distress
even very sensitive stomachs.
To MAKE SCRAP Book PAsTr.--Tak,
a tablespoonful of good wheat -four an(
mix well i'll half pint of water; boil tC
the consistency of starch for laundry
use; while it is boiling, drop in piece
Of alum the size of chestnut. Or, tax,
half an ounce of gum tragacanth and pu
in pint of water, put in a small piece O
alum, and let it simmer until the gun
begins to dissolve; then add water to OBJ
tain the required consistency. The fou
J paste is the best.
Potato Bugs-Iime Water.
James A. Briggs, Brooklyn, N. Y.
writes as follows: I am not farmer
but am interested in good potatoes al
well as having the labor of the agricul
turist productive. How TO get rid O
that pest of the farmer, potato bugs, ha
bothered many people. Last summer
was in Essex county, n. Y, and saw
farmer in his field killing potato bugs.
asked him if he had ever tried lime OF
them. He replied no. I went out int,
! the field. picked I'D some Of thn hnns