The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1878-01-03
Home and Farm.

Il
| -rt 49, avs
ABOUT STARCHING.-I wish to give
my method of starching, which think
is different from any you have pub
lished. 1t may help some busy woman,
like myself, through the trials of iron
ing day, which all will admit are quite
enough. even if the starch does not
stick. To cupful of starch, put one
half teaspoonful OF white sugar and 0
very little lard. and cold water enough
to wet it; then stir until the starch is
well dissolved. Pour boiling water on,
and keep stirring, and let il cook
thoroughly Use.lt as hot as you can
bear your hands in it, as it strikes in
better. The starch should not be too
thick, or else the cloth will absorb it.
Sugar holds the stiffness better than
salt, and gives nicer gloss. L. G.sP.
The farmer, who calculates to make
his living by farming cannot afford to
lose q knowledge of the best methods
in practice, and he cannot hope to
learn these methods by his own expo
rience, even il that experience he rich
one. He cannot afford to lose the
money which he certainly will by sell
ing his produce blindly, without know
ing the conditions of the market and
the things which affect its rise and fall.
If he is successful without taking
paper it is because he gets bis Informal
ton from those who do. Any farmer
who may have taken the STATESMAN
for even short period can recall the
numberless ways in which he may have
taken advantage of hints and facts
noted in the various departments and
turned them to his profit.
To FEED Fowls Fowls drink
water freely, but they know just how
much they need, and when they have
access to the fluid clean, sweet and
fresh, they imbibe no more than is
good for them. 1t is, therefore, ur-
necessary to mix your dough too thin
and sloppy at the morning feeding
Have the meal we'll scalded, and feed
the mixture to the stock stiff and dry,
comparatively. This feed should, gen
orally, be composed of both corn and
rye meal, with vegetables-say one
third each. In our own practice we
have found this preferable, both for
the birds and as an economical pro-
vision for the old or the growing
stock. A little pepper occasionally in
this dough, and always salt, will i'm
prove the mess.
HAVE SYSTEM. System on the farm
is essential to permanent success.
Whatever branch of farming is selected
should be stuck to, if only moderately
successful. A man is constantly learn
ing in business to which he gives
habitual attention, and this knowledge
Is part of his capital just as much as
the money invested In stock, tools, or
buildings. The man who makes wheat
a leading crop, by studying to lessen
the cost of production, byN experience
in the best methods of preparing the
soil, the use of manure, aud the cuitiYa-
ton of the crop, can raise wheat cheap
er than has neighbor, and though SELF
ing it at the same price, will realize a |
profit when they barely eseepe a loss.
On the other hand, the man who is
ever ready to abandon his usual prac-
tice in order to follow something that |
pays exceptionally well at the moment |
such as sheep husbandry or hopeful
ture, when mutton, wool or hops are
fetching highsprices-is pretty sure to
lose money in the long run.
SCIENCE OF FFRDINe.-A correspon-
ieLt OF the Maine Farmer, under this
head, says: After the most thorough
in the English and German
stations, il has. been found that the
proper ratio of albuminoids to carbo
hydrates is one to five for mature ami
mails, and one to three and one-half for
Ioung and growing ones. AZ grass and
nay is the staple food it was natural to
ind those formed of right elements in
he right proportion, viz: Hay, albu-
Sl-s per cent; carbohydrates, |
ID per cent. Grass, al5uminoids, 8 per
tent; carbohydrates, 10 per cent. For
Foung ANIMALS wheat bran is perfect
iood, containing the ratio OF II to so or
TO i-e. Oats for mature animals /
ire perfect food, containing them In
he ralio Of 1s Co 60 or to 3. Now by II
these, the paor with the
rood, we can make our poor fodder |
'qual to the best. An animal that will
'onsume Is pounds of swale hay each
lay, obtsins albuminoids, 20 per cent;
'arbc-hy dTates. 6 per cent. 81 the
addition Of food rich in albuminoids
his may be made equal TO the best
suglish hay thus:
Albaminoids. CArSo-hydIaies.
per cent Per cent.
Is p so oSs1s s ssyl meal !. g 3
Total, IL as
low ls'Ihs best hay, IL 60
Clover Is too rich in albumiuoids for
rowing stock, but when led with
'otatoes in proper quantities il is per-
ect food. Thus By gong through the
st and doing 3 little figuring the best