The home journal. (Winchester, Tenn.) 1858-188?, 1878-08-08
SJUTHEt az FAHN AND HOME.
S~incLing Glover.

"
cry ton ~ it is laid up. II IN imp0rtan
that the center Of the stack bottom
when the rails or poles are laid, should
be raised twelve or fourteen inches high
er than the outer edge. There Is moth
ing in hay.naking that pays better thar
TO make a good stsck foundation, espe
cially for clover hay. In building the
stack keep the center solid and high.
and the outside comparatively loose, and
rake down well. II one desires to ven.
tilatc use IL sack, say eighteen inches in
diameter gnd four or five feet long; fill
it with chaG or some light material
place it upright in the center on the
foundation of the stack and build up
around IL, m the stack rises the sack
must be drawn up, leaving a 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 ia prepared TO admit
that hay made Of grass after the seeds
and the stalks are fully matured, will
last longer than that made ~ suggested
above. Old straw or brush will last still
longer perhaps longer than the cattle.
Cor. Farm and Flrcsidc.
cultivation OF III" soil In Dry Weather.
II is difficult 10 make the average in.
telIect understand or comprehend how it
il that a corn field or a cabbage or Il caul-
inower-patch Is greatly benefited by cons
slant stirring Of the soil about the plants
in dry weather, and especially if there
IL Il 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, in II summer OF average
dews, IL il believed by many to be possi>
BILE not only to make n crop of corn, but
%cabbagea, without a 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 ba shallow in very dry and exces,
slveIy hot weather, the object being TO
bring fresh earth to tho feeding roots and
not too much TO wound or disturb them.
When the soil is saturated with moip>
ture, and the temperature ia high and
sustained, the pillow may be run both
deep and close 10 the corn rows or cab
bages may be hoed down to the cost of
half their feeding roots, provided they
are billed up with moist aud fresh earth;
and both corn and cabbage will be invig.
Grated by the operation.
In tho case Of stirring the
earth often in dry weateer, the
benefit dcrined by the plants il
beloved to be not only from the unper-
ceived manure in the soil, but from the
nitrogen therein, fresh earth, whether
dry or wet, bringing new supplies of
available nitrogen, and bonoftting the
plants accordingly.
Alter three wet and cool gummerg we
seem TO have fallen on II dry if not a hot
ono; and if n summer draught and
an carly frost shall hereafter appear in
the order OF the day, let nobody be sur.
prlsed. The sudden cessation about the
middle OF June of the rainfall over II vast
strech OF corn-gtowing country, and tho
incoming OF bright weather, has already
very seriously threatened the outcome of
inc corn crop, and it behoOves those
having corn growing to make the most
OF 1t; thai is, in dry weather to keen the
pIows going M long aa it is possible 10 use
them. And 10 Of every other hoed crop.
STIR the surface, and stir it often; and
much OF the injury from severe drought
may DO avoided Home and Farm.
tbs Fr""ch C0'Opernt,s Dairy Sy.tem,
In the departments of lura and Doubs
Farmers unite their milk in common To
produce cheese. These associations
numbering nearly 1000, arc known as
fruitieres. The plan has extended 10
the n~eighboring lowlands, AZ LOO of
them exist in Frache- Comtc, cheese
forming the chief wealth of these dis-
trlcts. A t0wnland clubs together, tao.
lily, to bring all it's milk TO be manufac-
tufed into cheese, and the latter is
divided pro rata. A president and A
committee are annually elected a chalet
ia selected in al elevated position, con.
sisting Of a large kitchen, a milk.room
and cellar. Here the milk of forty or
two hundred COWS il manufactured, The
milk Is brought every morning and
evening, measured and weighed, and n
receipt given. If the milk has been
adnlterated, skinned or turned il il
refused, The mornings milk il strained
ana naked with cream OF the previous
evenings milk, and then placed in the
copper rcnnet added three quarts of
preparation OF the latter to four hundred
OF milk-~and coagulated. Every ,hree
hundred quarts OF milk yield u cheese.
ana each member, irrespective of what
number OF cows he possesses, RECEIVES a
cheese for every three hundred ou.rts
OF milk to his credit; his initials
are made in tho curd; excent
Tor his private use, no member
can retire his from the common
sa'oF. Tho more the curd has been
heated the less it is subsequently, beaten,
Alter being placed in the mold it is
turned hve or six times during the
tWehIy-iour hours, the cloths being
changed AZ often placed on a dry she'll
the cheese IN sailed in tho morning. dried
win n cloth in the afternoon the saIt.
ing requires two months in summer md
ihree In winter, and when it has imbibed
rom two to four per cent. it ia cured.
Oheese made from curd too much heated
IS soft and cracked; when the tempera.
,ufe ~ too low, moro salt il required.
when attacked by mites, the cheese il
carefully cleaned, then washed with a
,lckel, and when dried, rubbed over with
III. 1t Is an error to believe good cheese
be prepared without good milk. One
ound OF cheese is made from eight to
en- quarts of milk. The cheese thus
repaired, know as the "gruyere," is two
in diameter and four inches thick, '
,e,ghlng from fifty to ninety pounds,
pu varies In price from half a franc to
ne franc per pound. The whey isgiven 3
, Pigs and also to cOws.-TL' Industrie q
d
Grape Culture. '
M following brief, practical and con.
.ef'sed rules Tor the management of II
II ~ -