The Newtown bee., 1879-07-30
FARM, GARDEN AND HOUSEHOLD
The Time to Fatten Animals.

summer for laying on fat. There is then little annoyance from insects. The appetite is keener, and the system is not likely to be debilitated on account of ex- cessive heat. But in all other re- spects summer is the best season Is not only the cheapest but the best food for animals whose flesh is used for human food. There is no ex- pense for cutting and curing it, or for feeding 1t out. It is more valuable for food when in growing state and full of rich, sweet juices than it will ever be again, however well it may be cured. In the majority of seasons large portion of grass is is injured before it is put in the barn or stack by rain, dew or excessive drying.
 The flesh of animals fattened princi- pally on grass is superior to that fattened on dry food. The fat is more evenly distributed among the harder tissues. In other words, it is finely marbled. Epi- cures state that it is more tender. juicy and of higher flavor. The beef most prized in the London market comes from the mountain regions of Scotland, where the cattle feed on the rich grasses, but where no corn and little grain can be raised. The beef produced in Switzer- land and the mountainous portions of bNCdCI stllS 4>OI way llstS tiSO d very GA- cellent reputation. It is tender, juicy, well marbled and of a delicate flavor. It is grass-fed beef. In these regions it is difficult to keep cattle over the winter, as food is scarce. They come out in the spring in poor condition, but they are turned into the rich mountain portions and immediately begin to gain. By fall they are in prime condition for slaugh- tering. There is nothing like grass for producing superior quality of mutton. Kentucky mutton ranks high in the custom markets on account of its excel lent flavor and it's marbled appearance. The sheep have the run of rich blue grass pastures that are often particularly shaded. They are in prime condition before the frost kills the grass. The pro- cess of fattening is only finished off by the use of corn and oats. In the prairie sections ofthe West corn has always been regarded as the cheapest if not the best food to use for the production of pork. Most admit, however, that the flesh of hogs that have fed on corn almost ex- clusively is not as delicious as that of hogs that have had the range of a for est or a pasture seeded to clover or blue | grass. In the English market the pork raised among the mountains of the south is preferred on account of its su- l perior flavor.
 | Farmers who have cattle and sheep | they design to fatten for the fall and winter market will find no better time than the present for affording them an abundance of feed. If the pastures do not contain sufficient amount of grass, ] it is better to turn them into field and 1 allow them to do the work performed 1 by a moving machine. The grass in its ] present state will do them more good < < I,~O, T | allowing it to be eaten now much hard | labor may be saved. Summer is quite as favorable time as fall or winter for | feeding grain to animals designed for market. A ration of corn, oats, meal or | linseed cake once each day will do much to improve theIr condition. Animals of | all kinds are likely to tire of one kind of 1 food, even if it is that of which they are the most fond. Old grain affords an ex- cellent change from green grass l Chicago Times.
 | Lawns and Grass Plots.
 Grass should be rolled about three days before it is mown, and again directly afterward. Edges of beds and | shears or cut with the edging-iron Any subsistence in newly-made plots should be at once remedied. In every case where it is necessary to lift and relay turf, immediately it is down it should be thickly covered with fine, rich soil | The unsightliness of this for a few days will be amply rewarded by the grass being saved from burning, and by it be coming green in a much shorter time than when it is left bare, as. is too often the case; moreover, it fills up any inter- fertilizer. It is also advisable to SOW abL..t two bushels of seeds of fine lawn i grasses per acre at the same time, lightly
 aking over the surface. It may then be | left for few days, raked over again and thoroughly rolled. Thus treated, a ood lawn may be formed even in dry
 weather. In. all small open spaces sur rounded by buildings, where radiation is excessive, water should be laid on so as to be available, when required, fol the purpose of keeping the grass in good condition. A very frequent source ot failure in the case of lawn grasses is de fective drainage. On very large open spaces the grass may be kept in good condition by grazing, for which purpose sheep are preferable to cattle.-Iht
 Gardem (E,sg).
 Health Hints.
 Those liable to sunstroke should take particular pains to keep the head cool l They should wear broad-brimmed hat with ample ventilation and on hot days l should place wet handkerchief in the crown, often bathing the head and wrists in cold water. The great points are ''keep the head cool and use moderate exertion in the hottest part of the day
 People who have never tried it can scarcely realize the comfort obtained by washing the wrists in cold water when overloaded with work. In having and harvest time this should be done every opportunity, upon hot days, and will
 serve to keep the blood cool and insure a greater degree ofcomfort than is other
 wise obtainable.
 Corns are a nuisance on any part o
 the foot, but are especially so on tht bottom. In this latter case relief is af forded by wearing a cardboard sole 1 under. tho foot with hola in if NY o,l