The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1879-06-26

to 100. COO k~ilogrammes per day 1920. 600 to
264. 900 ibs).
(To BE C~oSTINUFD.)
MTLLET.-We here make a timely sugceS-
ton 70 our readers. especially those in the
tobacco counties of h, State. In these
counties there is generally a deficiency IN
GOOD and nutritious winter forage. Nothing
will better supply this want than millet
/ is a summer crop, and will mature III SIX
weeks. but requires rich. drV or rel draihed
Lnd. and caretul U1eparution. Land rich
enough to produce LOCO lbs. of tobacco
will bring from three TO four tons of good
millct hay. which is equal to or better than
the best timothy Millet should not he
shown until the ground has been thoroughly
warmed lv the summers un-say from the
1st to 10th of June, and should he cut and
cured. as other hay. about two months
thereafter, and whilst the seed are i'll the
milk state.
1t is estimated that one acre Of good
millct is equal to fonr or five acres of good
oats. One hushel of seed is sufficient for
one acre. and can be obtained in the Rich
mond market at from 81 to Sl.25 per
bushel. After a thorough preparation of
the land by good blowing and narrowing,
the seed should be thrown broadcast. at the
rate above indicated. and then lightly bar
rowed in. From these data each farmer
can decide for himself what quantity Of
land will be required to meet his wants for
a hay which. in winter. is generally eaten
by horses and cattle, to their great advan-
tage. We hope some of our readers to
whom this plant is unknown will, at least,
make an experiment and report to US the
results.
We may add that there are three varie-
ties of this plant, known as the American,
German, and Pearl, or Egyptian millet.
The two first, SO far as we have asccrtained.
have about the same properties as a hay-
producing plant. but the last is especially
desirable fer soiling, and is wonderful in its
productiveness. AS one crop is partially
cut for soiling purposes another of equal
luXuriance springs up from the root, and
thus a continuous supply of green food is
furnished through the season. So far, it is
less known for its properties as a winter
hay; and its seed, being scarce, is much
higher in cost. but we recommend its trial
also Virginia agricultural burual.
CURING HAMS. Having good meat to be-
gin with, the next important thing is to
have good salt. Procure a clear glass tum
bier and fill it with clean soft water. Put
in a tablespoonful Of your salt, and stir. If
the water turn milky, it is a sign Of lime in
the salt, and should be discarded at once.
Salt which is fit for hams should leave the
water clear to the bottom without sedi-
ment.
For curing hams. take six pounds salt one
pound good sugar, two ounces saltpeter,
and one ounce saleratus for three gallons
water.
For curing family beef, same preparation
except to use four pounds of salt to three
gallons of water.
The meat needs no weighing. Lay the
hams on their back or skin side, in the Gel
lar or outbuilding, where they will not
freeze, and rub them well with fine salt, cs-
pecially around the hip bone, and let them
lie twenty-four to thirty-six hours then
pack them in a good cask. Now make your
pickle as before directed boil and skim
clear. Cool, and have enough to cover the
meat and two or three inches over. Put "a
fiat a fiat stone IN to weigh them down.
FOr light hams the length of time the
meat should be in the brine is about five
weeks; for heavy hams, longer, say six or
seven weeks.
To smoke meat right, it must be kept
cool, so that it will condense the smoke
and take up the pyroligneous acid. which
Is the curative principle. For this purpose
build a small fire. using a hickory or sugar
maple wood, that will last about three
hours. After three hours leave open smoke
house until the air within becomes perfectly
cool. Most farmers smoke with a closed
door, keeping up Il steady smoke, causing
the meat to have a strong, 500 taste, and a
dark color.
The Use OF MANURE.-In reading a let
ter in your valuable paper by a Western far
mer. he states facts SO different from the