Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1878-08-01
The fartt and firesiae.

SMk e NkM M"~ e ***"%"*'
The CosT OF CorroN CULrURE-One
good, active hand can cultivate twelve acres
in cotton or twenty-five acres of corn, which
may be increased or diminished, according tc
the character of the soil. The length of time
required will be about eleven months for the
cotton and seven months for the corn. Put
ting the wages of this hand at eight dollars
per month, eighty light dollars; with rations
say three and one.half pounds of bacon pei
week and one peck of meal, say twenty dol
lars; feed of the mule to plough at forty
dollars, and the smith bill at five dollars
would make the whole cost of cultivating
twelve acres in cotton, S153. If these twelve
acres would yield only four hundred pounds
of seed cotton per acre, then the amount
made would be 4,s0O in seed, or 1900 in lint
So the expense of making 1900 of lint will
be $153, which at $3.50 per one hundred
pounds would simply cover the cost. But il
the land should make one thousand pounds
per acre, the whole yield would be l2,OOO
pounds in the seed or 1000 pounds in lint
but as the one hand could not pick over halt
the crop, the cost of picking the balance,
5000 pounds, would be about twenty.seven
dollars, making the cost $3.50, which, at 81. 80
per hundred, will cover the amount, $3.50.
So it is evident the expense of making one
hundred pounds cannot be uniform as to the
cost. The richer the lands the greater will
be the reduction of the expense, and the re.
verse; for if only two hundred pounds had
been made per acre, then the expense would
have run up to nineteen dollars, and if the
yield had been two thousand poun Is, the cost
would have been $3.50 per on hundred
pounds; the cost of the hired hand and the
feed of the mule being the same in both ca,
ses This plan of estimating the cost will
hold in making corn, though less than that OF
cotton, as the time of working and gathering
crop need not be over seven months instead
of eleven Southern Home. Z = I-E1
CURING HAY-The season has come when
farmers are curing and gathering their hay
crop. The mooted question will come up as
usual for neighborhood discussion. How
much shall hay be dried before depositing in
bay or scaffold? Some say one days sun is
sufficient, if note quite dry, use salt. Others
say two days Much depends on amount put
in body. Years of experience and observa'
ton have confirmed me in the following meth.
cd Regardless of time 1 have and would
again dry just sufficiently that it may not
heat in NOW, but when moved for feeding or
to the wagon for market, let it throw oil its
primitive flavor as when from the field. Gus
toners to whom have sold have always been
better satisfied than with musty, smoky ar
ticle. Every farmer is too wise, yes, even
deplores musty corn meal, believing it makes
poor milk. Why not musty hay have the
same effect as we'll? Nothing beats trial.
l invite some young man to try the expert,
ment in two scaffolds side by side, and subse:
quently report. Do not rest satisfied with IL
think so" from any one, as regards any meth
cd of procedure connected with farming in its
various departments, unless that "think so
is based on actual personal experiment; opln'
ions may be valueless facts are what men
need and must have to warrant success in any
business especially in agriculture. They are
available, young men, to all those who are
willing to investigated Con. Ploughman.
CAYENNE PEPPER FOR FowLs.-Fowls seem
to need some stimulating food, or rather oc-
casional seasoning of their different feeds OF
grain in its varied forms. Some breeders
resort to prepared foods or some of the cond-
mental poultry foods which are now so prom
inently brought before the public. Some are
undoubtedly most excellent, and breeder
may be benefited by using them knowingly.
There are some of the preparations, however,
which are to be tried with caution, for they
are prepared by those who do not know any.
thing about eompeunding preparations of any
kind. Other things being equal, the simplest
thing that can be used is often found to be
the best In this connection Cayenne pepper
is largely used, especially for young chicks,
and for young turkeys, too, but it must not
be fed in too large quantities. Better feed
sparingly and often than at long intervals
and in large quantities. 1t should always be
fed with soft or mixed food, especially with
corn meal. Mix the pepper we'll with the
meal before moistening it, so as to insure its
being well mixed through. Poultry breed
ers-those who raise turkeys largely, especial
ly, know the value of Cayenne pepper land
use it accordingly. Full grown fowls, too, are
very fond of it, and it serves to keep them
healthy, sbarpens their appetites, and helps
to induce them to lay we'll and early.
HARVESTING HUNGARIAN GRAss.-A cor.
respondent objects to Hungarian grass as teed
for horses on the ground that the seeds are
small and hard, very difficult of digestion,
and liable to cause inflammation, producing
all the symptoms of founder; the grass also is
duretic, acting strongly on the kidneys and
causing weakness Of the loins. This is the
first time We ever heard charges made against
Hungarian grass, and we have known of its
being used for feed for years. The best
time to secure the crop is when it is in bios
som, and before the seeds have formed. The
boards at this time have not reached that de-
gree of stiffness which the writer thinks caus-
es injury to the stomach of the horse, while the
embryotic seed are perfectly harmless. One
large farmer in this State has to our personal
knowledge, been using it for feed for his hor-
sea, at one time keeping eight on it without
injury but then he always aims to cut at the
right time.-&. Paul Pioneer Press.
DIFFICULTY IN CHURNING.-Cream grows
more difficult to churn as the distance from
the time of calving increases, and the diff.
Guilty is enhanced by feeding late cut or ripe
fodder. If early cut hay and roots are used
for winter food there will be no trouble with
churning in winter, though it will require a
little more time than when the cows live on
grass and are nearer the time of coming in.
The ease of churning cream depends chiefly
on the size of the fat glObules 1of which the