Middletown transcript., 1878-12-14
TnR FARM.

Now is critical time for stock OF
all kinds, as it is liable to deteriorate
in condition upon the first installmenls
of change Of food unless great care is
taken in supplying it in proper guam
titles, at proper times, and prepared
in proper manner
1t is a bad policy to keep too much
stock for the amount Of fodder on
hand. An abundance of straw is a
good thing to have on hand, for it can
be utilized to good advantage in many
was. 1t makes good bedding, and
in adding to the comfort of animals
the amount Of food necessary to keep
them in good condition is lessened,
aud when the straw has performed its
purpose in this respect it adds won
Jerfully to the manure heap, which is
continually becoming a thing Of ne
cessity, even for our fertile prairies Of
the West. The straw, too, answers
an excellent purpose in covering sheds
and making comfortable quarters for
stock, and is generally considered al
most equal to timothy hay.
There is often much food on the
farm that, if fed alone in its crude
state, is almost worthless, but if prop
erly prepared by cutting, or cutting
and steaming, with some more nntri-
tious food mixed with it, the whole
mass is made palatable and easily as
simulated. In this manner a small
amount of valuable food may be made
to 60 a long way-by utilizing that
which is generally considered of but
little value. To do this properly, il
requires study and some trouble, but
ZONES at a time Of the year when
ipds Of work are not pressing
pg pays better when we con.
It that the profits of the
Rrgely in its animal pro
domestic animals are
u grass into Winter
ndition, much has
towards securing
profitable winters
Much skill is re
essful feeder. The
cted, prepared anc
suit the needs o.
according to its
stock must have
d than the Older
cows should be
Supplied than the
thP Pt the farmer who
these things is the
er.
long and severe
been abundant
the farm are
manner, the
e resources
Philosophit
sfaction
ksingi
sas
!, il
and
Fixing
in the
and
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blowing
ERIrnR
she of YOU
Be for curing
beef. | vii
leh l have useC
nore to entire sat
ms of water the basis
lif6re or less as the oc
es.
gllons of water put lbs Q
ise salt, 4 lbs of fine salt, !
IN sugar, } gallon mollasses
saltpetre, and 3 OF. salaratus
at all into boiler and stir until al
is dissolved ; then put it over the fir
and let it simmer, and skim as long a
anything will rise on it. Set it by an,
let it get perfectly cool before using
When my meat is clear Of all anima
heat, | sprinkle in my tub a handful
Of coarse salt, then | pack in the ham
and shoulders, skin side down. as clos
and tight as l can, and lay som
strips across and put on weight
enough to keep it from floating; the
pour on sufficient amount Of pickl
to cover the meat, being careful non
of it is above the pickle. 1t require
no further care, more than to see tha
it is well covered. | let it renal
from 38 to 42 days, then hang up an
smoke according to fancy.
Tea beef ! treat in the same mal
ner, always making fresh pickle fc
it, never putting it in the OLD por
pickle. The beef / let remain
pickle for 10 days, and give only 2 {
3 smokes. When dry and before II
weather gets warm enough for the fiji
to get about, | have bags made
common muslin, sufficiently large
hold one piece eacl,, then tie secure
and hang it in dark meat hous
The bags if properly cared for vi