The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-08-03
RURAL ECONOMY.
Practical Notes.

compelling them to hold their heads in
an elevated position, the poisonous gasses
escaping. He says it never has failed.
THE farmer should be student as
a teacher. The well regulated farmers
home should be school-a manual labor
school, and should be made so attractive
that boys should love it above every
other calling.
CHEESE, as met with in the market,
varies greatly in composition. Good
kinds contain from 80 to 50, and III
ferior kinds SO to As per cent of water
rich sorts include from % to 30 per cent
of fats and about the same proportion of
albuminates. Poor cheese often contains
only 6 per cent of water. The amount
of ash varies from 8 to 10 per cent.
The roots of clover have a natural
tendency to decompose after having pro-
duced the plant in perfection, and it is
the effect of this decomposition that rem
ders crop of clover so good prepare
ton for the growth of wheat. Decay
ever furnishes regenerative food, while
the roots pierce and divide the soil, loos-
ening the ground.
EVERY year milk and its products are
becoming more and more appreciated.
1t is demonstrated by scientific investi-
CATION that milk and flesh contain nearly
all the same elements-or really milk
contains all the elements of meat, and
AS a COW can and does produce more
valuable food by her secretions of milk
than steer by his flesh, the COW is ris-
ing as an economical food product.
ALL meat-producing animals should
be killed when they are, in the coolest
state, or when, respiration is the least
active. Their flesh will then keep much
longer fresh, and be more beautiful.
When killed in a heated condition, or
Immediately after a hard drive, the flesh
will take longer to cool through, spoil
sooner, while the flesh and fat will have
a dark. feverish look, caused by being
full of blood, and hence will not be SO
inviting in appearance or so healthy as
food.
BREEDING ewes should not be fed with
corn, especially for some weeks previous
to lambing. 1t is decidedly injurious.
Oats and oat straw and chaff are excel
lent feed for both store sheep and breed
crs, and there is little danger of over
feeding with oats. In cold localities, a
mixture of two bushels of oats and one
bushel of corn can be safely used; but
in warm, sheltered places corn is not
needed. After the lambs are dropped, a
little oil-meal will make them thrive
Co2ema1fs Rm'Gi World
Do not work butter too much nor too
fast. Work slowly until it is all thor
oughly and evenly absorbed, otherwise
the butter will not be. of uniform color.
Working it too. fast will destroy the
grain, and the butter becomes salvy and
lard-like in It's texture. Let it stand or
put it away in the tray for twenty-fOur
hours. Then work it enough to remove
all the buttermilk or surplus brine, so
that the butter may become dry or like
a piece of cheese. Mold into rolls, and
set these away for twenty-four hours, or
until they become hard and firm. The
cloth should now be put on, so as to
cover one end, while the other is left
open for the stamp. The cloth should
be cut in pieces of exact SIZE and dip
ped in brine, and the butter rolled when
the cloth is dripping wet. Butter should
never come in contact with the bare
hand. When in bulk it can be easily
handled with ladle and fiat paddle.
-,j0unojof Chemistry.
A WRITER in the Southern Farmer says
that his COW gives all The milk that is
wanted in a family of eight, and that
from it, after taking all that is required
for other purposes, 260 pounds of butter
were made this year. This is in part his
treatment of the COW: CT you desire to
get large yield of rich milk, give your
cows every day water slightly warm and
slightly salted, in which Iran has been
) stirred at the rate of one quart to two
gallons of water You will find, if you
have not tried this daily practice, that
your COW will give % per cent. more
milk Immediately under the effects of it
and she will become so attached to the
diet as to refuse to drink clear water un
less very thirsty. But this mess she vii
drink almost any time, and ask for more
The amount Of this drink necessary il
an ordinary pailful at time, morning
noon and night.
The distribution of salts in the sol
has formed the subject of some close in
vestigation by NJ. H. Pellet. In The
same soil moisture will carry part of the
salts downward, but when evaporation
from the surface begins the portion
which sank down will begin to reascend
! Various conditions modify the move
ments of the salts, such as the degree o.
the communion of the PARTICLES of tn,
soil or the amount of moisture it con
tains. A large proportion of the salt
has tendency to rise or climb. Mos
! of the deliquescent salts descended
Nitrate of lime, however, has strOn!
inclination to rise to thesurface, Will
: carbonate of potassa and chloride of cal
: cium sink. Superphosphste of lime
remarkable for its climbing propensity
, Generally, the rule seems to be that tn
> extreme layers of the permeable soil ar
: richest in the elements of fertilization
while the intermediate ones are compar
atively poor-a fact well deserving tn
attention of the agriculturist.
I How much land is required for tn
| support of COW? This question depend
y for an answer 50 much on the circum
d stances of the soil as not TO admit of
r very definite answer. Mr.. Schulz, o
t Little Falls, n. Y, estimates that til
+ land in pasturage and hay requisite fo
4 the support of a COW is three acres; an
>. this is the estimate of Mr.. Carringto
for moderately good dairy farms in Ems
land. In Belgium ten acres of land SUI
= port two cows, one heifer. and one yea
it ling or calf; but when the calves al
e sold off young, aud COWS in full mil
# are only kept, the proportion is two COW
d to seven and one-half acres. Colma
d estimates three acress of pasture =;
e requisite for COW in Berkshire county
> Mass, while in some towns two acres
...at,.rna.n GRO IN icient Mr Enrrin.