Connecticut western news., 1879-11-26
FARM AND GARDEN,
PREPARING GRAPE-vINEs.

If not naturally so, Qfa1neO thoroughly that 10 stagnant moisture can exist in it. A loose under.soil is, in fact, req ui- site for all varieties of grape. MT. FL liott, in the American Wine and Grape
 GroaUer, says that limestone cleys, re- garded as valuable for the grape by many, are not in his opinion to be pre- ferred. A certain requisite of time may
 be needed, but it must be associated with iron, salts of soda and other stimu-
 lating ammoniacal material to give
 healthy growth to the vine and perfec-
 tion to the fruit. The authority quoted
 from further says that light, clayey,
 sandy loam, with an underlay of gravel,
 the surface being frequently supplied
 with bone-meal, salt and gypsum. will,
 whenever the climate gives sufficient
 heat and length of season, be applicable
 to the Edinburgh, Wolter, Croton, Del
 aware, Iona, Rebecca, Aliens Hybrid,
 Traminer and Lydia grapes. The same
 may be said to cover the Southern States,
 reaching into California. All the named
 varieties as well as the Scuppernong
 succeed in soils with richness of surface
 and no underlying stagnant waters. What has been said of these is also true
 of every class, but there are varieties,
 as the Concord, CataWba, Clinton, Sa-
 lem, Wilder, Barry, Hartford, Diana,
 Cynthia, Ives, Martha and Lenasqua,
 that will thrive in heavier, closer soils l La %Io ho
 supplied with the elements requisite to
 the nour1shment of the vine and be also
 free from stagnant water at the base
 The usual mode of preparing a border
 for vines in garden culture is to dig out
 the natural soil to the required depth,
 about three feet, and length and width
 necessary. This is to be filed up with
 compost uniting requisite materials.
 A southern exposure is generally con
 sidered best an eastern exposure is
 also quite successful.
 KEEPING ANIMALS.
 Animals should always be kept for [
 profit, and the profit comes from the
 growth. The manure they make is the compensation for tue time and labor spent in taking care of them, and the
 increase in the size or weight is thf farmers gain. If they are allowed bJ neglect to run down in condition, or ST managed that there is no increase il weight, we fail to see any real profit il
 keeping animals. With hundreds 0 farmers there is no gain. A large DOT
 ton of the summer is spent by them t.
 lay up food for their stock in winter and for the lack of forethought an' l prudence in caring for their stock tn spring finds them no better off thal they were in the autumn. They ma, 7 but the barns are emptied of the sum mer toll, and there is nothing but tn number to balance the account.
 WHERE IT PAYS TO GROW GRAPES. l. It is fact not gene rally known ths a the growth of vineyard depends nor f on the nature of the climate in sprin Q and fall than during summer and winter : The vine thrives best in localities wher
 the springs are not subject to frosts nc
 the autumns to excessively hot weather - Barton says that the cultivation of tn '- vine succeeds only in climates wher U the annual mean temperature is betwee fifty and sixty degrees or the mea : temperature may be even as low [ forty eight degrees, provided the sun l. mer heat 1ises to sixty-eight degree! 70 In the Old World these conditions ex;!
 as far north as latitude fifty degrees , in the New World not beyond forty d. O grees. In both hemispheres u Q profitable culture of the grape cease r within thirty degrees of the equator h unless in elevated situations or c ,f islands where the intensity of the he' ,t is moderated by the atmospher of Il ,e sea.
 , BANISH EVERY DAIRY PAUPER. d One-third of all the COWS kept 10 dairymen in the United States produt ,e less milk than will pay their keep. Thef F. are simply clog upon the business an a are better given away than kept. $ 0 says live stock jarnal, which vel ,t sensibly appeals to dairymen everywhe1 le that they set about wedding out the q p COWS, so that they will be able # 6 p harvest with good market ar s, protect themselves against loss with To
 prices.
 u The value of COW, measured for fa n tory cheese production, is determined h $ pounds of milk she yields and may | u u looked at wholly from this standpo:n '' in which case nothing less than (, 0C y pounds should be satisfactory. IT. n cheese dairyman has then samp 70 standard of seIection-merely the yie] ' of milk-and the sale milk dairyraan h. u the same standard. This is very easi 'A determined with pair of spring soaIt 7A hung in the stable, with book havi1
 name or number for each COW; and | as weighing and entering the milk of eae se COW in the book one day in a week, Il D. average of these weighiDgs will give t! ys average yield per day near enough G. all practical purposes. Can't dair re man afford to take this small trouble ,e learn the individual character of | le COWS when profit or loss depend upon i e. A COW that yields only 5000 pounds sd five or six years old should be got rid ,h as & pauper that lives on your chari he and refuses to work. Only heife,s wi to the first calf can be tolerated with so l. he yield, and the prospect is not favor rs ole even with the heifer. She shou