The Osceola times., 1879-10-25
FACTS FOR FARMERS.
A Dutch Dairy Fsrm-farm Food-eree"
Manuring Cutting Peach Trees etc.
A MITCH DAIRY Farm.

DUTCH DAIRY FARM.
Mr.. J. Hewlett, of Syracuse. y; l.,
writing from Europe on a Dutch DAIRY
farm, saws: "After feeding the horses and
resting little while we drove about
eight miles further on to one OF the best
stock and dairy farms in Holland. They
used the very same stable at the farm
that they did in the fourteenth century.
They have little rings in the ceilings,
with cords passing through them, by
which the cows tails are held up TO keep
them from getting dirty. The stable was
carpeted, and had plants and flowers IN
it. The floor of the stables was OF small
bricks. At the back Of the stables was
trough of masonry about eight inches
wide and nine inches deep, with a ditch
or reservoir of water at one end. AS
soon as the trench was dirtied they turn
cd on the water, and all the manure, etc,
was carried out to covered vat, whence
il could be removed to the fields or wher-
ever they wanted il moved to. The COWS
were as clean il not cleaner than our
horses. All the fastening they have is
little cord around the necks. and they
are so gentle and quiet that they don't
require anything stronger. They use
brass milk pals instead of wood or tin
ones. We saw the way they make the
round cheese that are sent to America.
They have wooden moulds in the shape
of two hemisphcrcs or half balls. These
are hollow and fit together. The cheese
and curl is first roughly pressed into the
shape and then placed in the moulds,
the lower half of the mold is stationery
while the upper part is fastened to KIND
of screw working in q beam overhead;
the upper half is screwed down tight,
and the cheese is left for week. At the
end of third week it is screwed down
tighter and left another week. At the
end of the third week the cheese is ex-
posed to the air and the curing begins. 1t
takes three months for cheese to be
cured, and year before it is fit for the
market. Everything was as sweet and
neat rs any parlor ever saw; the stables
and stalls for the horses were covered
with mating. You have no idea how
clean everything was, without seeing
how il was done. They use the same
kink of churns, tho same kind of cheese
presses and the same kind Of pals, etc,
that they did five hundred years ago
They think that is showing disrespect to
their ancestors to make any improve
ment in the implements that their fore
fathers used. | inquired the price of the
cattle, and found that the cows cost from
200 to $50 guilders, and the bulls from
800 to 430 guilders, or, in our money,
cows from $50 to $40, and bulls from
Sl20 to 5000 each.
FARM FOOD.
Where we make one load of manure now
we ought to make at least three, says
an exchange. These are some of the
multitude of ways: The liquid waste is
as valuable for manure as the solid por-
tons, and yet on seven-eights of the
farms it is nearly all lost. 1t can be
saved by storing a supply of muck or
common loan under the stable where
the oxen and cows and horses are to
stand, and putting fresh coating upon
the pile often enough to keep it from
foul odors, or better yet-for few men
can be trusted to manage barn base
ment-make a shed or pit for the COM
post, and convey the liquids away from
the stable by suitable drains, which
should be provided in every decent barn.
One hundred loads of saturated earth
will be worth to any farmer $50, put
ting it at the least. Put the absorbents
where they will do the most good. One
other thing, leaves of the forest are
wasted when they should be saved.
They make excellent bedding and most
excellent manure, and few days given
to transporting them from the woods.
where they are not wanted, to the barn
yard, where they are, will pay.
GREEN MANuRING.
The benefits of green manuring with
buckwhcat and rye are well shown by a
correspondent of tho Ohio Farmer. The
field had been in corn for fourteen years
and was completely exhausted. II was
plowed, sown to buckwheat, which was
plowed under when in flower; then
sown to winter rye, which was plowed
under the following spring and the land
planted to corn. The Weld of corn
was very good. Three years after a por-
ton of the land was sown TO buckwheat
the last of July, turned under September
20 and sown TO winter wheat, the crop
the next season being thirty-three bush
els per acre. On land adjoining that
had not received a dressing of buck
wheat, the yield was only fifteen bushels
per acre.
CUTTING PEACH FREES.
Frequently old peach trees are made
thrifty and fruitful by severe cutting
hack-trlmming the old large branches
down to the very stubs, Not long ago
we were told by very experienced and
intelligent fruit grower that he was once
very much surprised by seeing some
previously fruitful old peach trees hang.
ing full of superior large fruit. Inquiry
led TO the statement that they were ap-
parently worthless trees, which had
been the year before closely trimmed
to get the outstretched limbs out of the
way of working around them with a
team, so that the trees presented little
more than trunk with stubs sticking
out foot or two, and now hung full Of
fine fruit.
SEE to 1t that your poultry quarters
are put in proper order at once. If vou
do not you deserve no sympathy if YOU
lose your last chicken.
SuPPosING one had to make the grass
grow about new house in the midst of
a newly cleared forest, it might be cheap
er and better to cover the surface with
loan, than to plow and grade soil that
is full of roots.
A CORRESPONDENT of the Journal Of a.
ricu't,Te says he finds his clay loan lands
increase more in productivness by the
use of eight bushels of salt to one bushcl
of plaster per acre, than from the an.
plication of barnyard manure.
Mn. GEORGE SELDERs, No. 305 Wash
ington street, Reading, has a peach tree
on his premiScs that ,yao ,,l,,,ol =;