Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1878-03-21

ming. It is not the pulp and flesh of a
peach or apple that draws on the soil
but the stone and Seeds The way to
obtain large and fair fruit is by rigid
trimming. Pruning apple trees should
not be done in such a manner as to
produce low, saucer-shaped trees. They
should be allowed to grow as high as
they will. In this way only can they
strike their roots deeply into the soil
SuperhuOus roots may be removed at
any time, but bottle of shellac should
always be ready with which to varnish
the stump to protect it,
To PICKLE PoRK.-FOr picking pork
the pieces should be cut that they viii
be fiat in the tub, and each layer should
be pounded down closely. But before
the sides are cut up it is a good plan
to rub them over with a mixture of
white sugar and salt, one third as much
sugar as salt. Then place the pieces
in a tub, rind downward, and sprinkle
each layer with the sugar and salt
When the tub is filled, put a layer of
salt over it so thick as to exclude the
air, and cover 1t closely for ten days;
then look at it. and if the brine is not
formed enough TO cover it, sprinkle in q
very little cold water In three months
the pork will be ready to cook, and it
will keep good for two years at least,
and the sugar will give it a finer flavor
than saltpetre. In warm climates
both sugar and saltpetre can be used
as advantageously as in picking beef
Ali housekeepers know they can make
corned beef more tender and favored
by using pickle of one pound Of sugar
to three pounds Of salt, and teaspoon
full of saltpetre.
A GREAT FARMERS MAXIMs. The
successful life of Mr. Jacob Straw, the
prince Of American farmers, is attri-
buted to the close observation of the
following maXims, originated by him
self: Make your fences high and strong
so they will keep cattle and pigs out
If you have brush make your lots
strong and secure and keep the hogs
from the corn. Be sure to get hands to
bed at 7 o'clock; they will rise early by
force Of circumstances. Pay hand, if
he is poor hand, all you promise
and if he is a good one, pay him a little
more; 1t will encourage him to do still
better. Always feed your hands as
well as you feed yourselves, for the
laboring men are bone and sinew of the
land, and ought to be well treated I
am satisfied that getting up early, in
dustry and regular habits are the best
medicine prescribed for health. When
rainy or bad weather comes, so you
can't work out of doors, cut. split and
pile your wood, make your racks, fix
your fences or gates, and patch the
roof of your barn or house. Study
your own interest closely and do not
spend your time in electing presidents,
governors and other smaller officers, or
talk of hard times and spend your
time in whiting store boxes.
| POINTS OF A DAIRY CoW-Nlr. Bald
win, of Ohio, at the late meeting of the
American Dairymen's Association gave
his views on the dairy COW as follows:
1t is useless to talk about best breeds
for dairy uses, because no one breed is
entirely reliable. AS far as the speak
er's observation had gone, the Ayrshire
furnished the most good ones for butter
making. There are about forty-fve DIFF
ferent points indicative of good dairy
COWS. Some Of these points were
named. A "dishing' face is one mark
of superiority; also the milk vein. a
thoroughbred that will certainly repro
duce her own qualities must carry these
points, which are more often hidden in
the male than female The speaker
exhibited cuts showing good points in
various breeds of COWS. Good dairy
COWS should have thick, strong lips,
and the eyes should be large, showing
much white; good mixers are also
spirited. The horns should have an
upward and forward direction and the
annual rings rather indistinct the
horns should also have waxy appear
ance, rather than dry. Good COWS
should have short bodies, heads, necks,
and legs; the neck should be neat, and
the shoulders light and neatly formed,
and lower than the hips. There are all
through the country common COWS,
which have many good qualities for
mixers, which farmers might easily
improve. Low sides are marks of good
mixers. In short, the COW should be
neat and perfectly shaped, and rather
wedge-shaped, being broader in the
rear, with light TANKS. Jerseys and
Ayrshires that are good mixers are
notable in these respects. In short
legged COWS the udder should hang low,
nearly to the ground: tail long and
tapering. Many of these points are
often not noticeable, but the dishing
face is one to which there should be no
exception.