The Osceola times., 1878-08-03
spurHE N FAxs Aso HONE.
Ssacknag Clever.

OF salt should be- scattered through ev-
cry ton as it is lstd up.- II is important
that the center OF the stack bottom,
when the rails or poles are laid, should
be raised twelve or fourteen inches high
or than the outer edge. There Is moth
ing in hay-nsking that pays better than
70 make a good stack foundation, espe-
cially for clover hay. 10 building the
stack keep the center solid and high,
and The outside comparatively loose, and
rake down we'll. II one desires TO ven-
tilate use sack, say eighteen inches In
diameter and four or FIVE feet long; 6ll
II with chaff or some light material;
place 1t upright in the center on the
foundation OF the Atack and build up
around 1t. As the stack rises the rack
must be drawn up, leaving hole in the
center from the bottom 10 top which
should be properly capped over to pre-.
vent the rain from getting In. In con-
clusion, the writer is prepared to admit
that hay made Of grass after the seeds
and the stalks are fully matured, will
last longer than that made as suggested
above. Old straw or brush will last still
longer perhaps longer than the cattle.
-lCor. Farm and Fireside.
Cslasasisn ct the soil .. Dvy weather.
1t is difficult to make the average in.
tellect understand or comprehend how 1t
IL that q corn field or abbage or caul-
ifower-patch is greatly benefited by COM
slant stirring of the soil about the plants
in dry weather, and especially II there
Ia total absence OF weeds and the SUR.
face Is not only dry, but powdery and
dusty. But such is the fact, and under
our climate, Ia . summer of average
dews, 1t Is believed by many to be possi>
BILE not only 70 make q crop Of corn, but
cabbsges, without . drop OF rain from
June to October If only the soil is stirred
about the plants two or three times
weekly, or oftener. But the stirring
should be shallow Ia very dry and excss-
sively hot weather, the object being TO
bring fresh earth to the feeding roots and
not too much TO wound or disturb them.
When the soil Is saturated with moir>
ture, and the temperature h hish and
sustained, the plow nay b run both
deep and close to th6 corn rows; or cab
bages may be hoed down 10 the cost ol
half their feeding roots. provided they
are hilled up with moist and fresh earth;
and both corn aud cabbage will be invig.
GRATED by the operation.
In the case of stirrinG the
earth often In dry weateer, the
benefit .deriped by the plants il
believed to be not only from the unper.
ceived manure in the soil, but from the
nitrogen therein, fresh earth, whetheI
dry or wet, bringing new supplies q
available nltrogep, and beneGitiss ths
plass tcoArdiD%y -. t-sSN0G~
Alter three wet and cool summers, va
seepftO hays tallenon q dry If not . hoi
onGy iand W - summer drauRht an
an early frost shall hereafter appear ia
the order of the day, let nobody b sur
prised. The sudden cessation about tht
middle OF June OF the rainfall over vas,
strech OF corn-gtowing country, and the
incoming oi bright weather, has already
very ser10usly Threatened the outcome o.
the corn crop, and IT, behooves those
having corn growing to make the most
OF IL; that 10, in dry weather to keep the
plows going as long as it il possible 10 use
them. And 30 of every other hoed crop.
Stir the surface, and stir 1t often; and
mueh OF the Injury from severe drought
msy be svcided Il Home AID Farm.
rhs Frs.ch Ce-Opsran,e Dssry syss.~.
In the departments Of Iura and Doubs
farmers unite their milk in common 70
produce cheese. These associstions.
numbering nearly 1000, are known a.
fruitieres. The plan has extended "a
the neighboring lOwlands, AZ 100 OF
them Exist In Frache- e-Cemte. cheese
forming the chief wealth of these dis.
tricts A tow1land clubs together, tao.
itlyaD bring al its milk to be manu- 10.
tured into cheese, and the latter ID
divided pro rats. A president and a
committee are annually elected a chalet
is selected In an elevated position, con.
sisting of large kitchen. a milk.room
and cellar. Here the milk of fortv or
two hundred cows Is manu- factured. The
milk is brought every morning and
evening, measured and weighed, and =
receipt given. IL the milk has bean
adulterated. SKINNED or turned. IL 4
refused. The mornings milk Is strained
and mixed with cream OF the previous
evenings milk, and then placed in the
copper rennet added-three quarts of a
preparation Of the latter to four hundred
OF miik-and coagulated. Every .hree
hundred quarts Of milk yield a cheese.
and each member, irrespective of what
number of cows he pos sses, receives =
cheese for every three hundred quarts
OF milk to his credit; his initisls
are made in the curd; except
for his private use, no member
can retire his from the common
sales. The more tho curd has b,en
heated the less il Is subseq uently beaten.
After being placed in the mold it il
turned tive or six times during the
twenty, -four hours, the cloths being
changed rs often; placed on q dry she'll.
the cheese Is salt<d in the morning. dried
with cloth in the afternoon: the salt.
ing requires two months in summer and
three In winter, and when II has imbibed
from two to four per cent. il Ia cured.
Oheese made from curd too much heated
is soit and cracked; when the tenn nara.
ture IL too low, more salt Is reouired.
When attacked by mites, the cheese i,
carefully cleaned, then washed Nth =
picsei, and when dried, rubbed over with
OH. 1t is an error to believe good cheese
can be prepared without good milk. One
pound OF cheese is made from eight TO
ten quarts Of milk. The chtese thus
prepared, know as the "gruyere," is two
feet IN diamster and four Inches thick.
weighing from fifty to ninety pounds,
aud vaties in price fiom half a franc TO
one izanc per pound. The whey is given
70 plgs, and also to cows.-[L industrie