Connecticut western news., 1879-04-16
FARM AND GARDEN.
FEEDING CATTLE FOR BEEF.

propounded the following questions to the members of the Elmira (N. Y.) Farmers Club: "What proportion, by weight or measure, of cornmeal finely ground and bran from country grist- mill should be mixed to secure the best results in feeding cattle for beef? Gan oatmeal be added advantageously, and in what proportion? What amount of the mixture is necessary for each mess to fit the cattle for market in thirty days?''
 J. McCann replied that he would feed to an OK about eight quarts per day and no more. Heavier feed, he believed, would be partly wasted, as the nutri- ment would not be fully extracted, and furthermore there will be tendency to SCOUT. His experience has been that fattening cattle must be work of time there is no profit in trying to crowd mat ters. A small animal should not be al- lowed as much as eight quarts per day. The true way, in his opinion, is to feed up gradually to all the animal can con- sume and utilize, and this measure can only be found by careful testing. If an animal gets cloyed there is hurtful delay in the fattening. It becomes necessary to go back and exercise great care until the limit of capacity is reached, and there must be especial pains to stop short at that point or there will be fur ther cloying. In regard to mixing bran with cornmeal for steers MT. McCann said that he would notdepend on the nu- triment in the bran, but feed an equal amount of meal. While it may be good to mix ground oats in, as question of profit he thought there would be no ad- vantage at present prices. Corn is cheaper and has all the fattening proper ties. Pound for pound he preferred corn, and the relative cost now gives it additional advantage.
 President Hoffman concurred with all that MT. McOann had said about crowd ing the feed. His experience testified that an animal once cloyed is set back many days in fattening.
 CHICKEN CHOLERA. Chicken cholera is one of those diseases which some- times gives way to very simple reme- dies; then, again, it is persistent, and great care and powerful remedies are re- quired to check it. Try feeding warm cooked Indian meal, with a plentiful supply of red pepper mixed in table spoonful of the latter is sufficient for dozen fowls, and one feed of 1t daily i; also give onions chopped up fine, and put one ounce of bisulphate of soda in a gallon of water, and place this where the fowls will drink it. Another and good remedy is the leaves of the common garden rue, 8 bitter herb, which can generally be had in a dry state of drug gists, if you do not happen to have it growing in your garden. Break up the leaves fine, and mix them in the cooked food. One or two cents worth will be enough for dozen fowls, but there is little danger in giving too much. Keep the hers in warm, dry yard or hen- nery wails under treatment.
 BUTTER.-The Pennington, Conn, creamery send their butter to market in tin cans with closely fitting covers each can contains seventy pounds, made up into five pound rolls. The rolls are placed on pans, and these are set one above the other, five tiers in all, and when put in just fill the can so that each pan and each roll are held snugly in po- sition. Two strong hasps hold the cover on, and the bottoms of the pans fitting down on the top of the rolls keep them in position so that they do not move, and it makes no difference whether the can is upside down or not, so far as they are concerned. The rolls are kept from rubbing or cha6ng by being wrapped in thin muslin. The express on one of the cans from Pennington to New York and return is $1. The butter sold readily at 33 cents, wholesale, when
 "good square butter," as the consignee
 said, was bringing but 15 cents. The
 rolls are made long enough to cut in
 two for the table, and are plain, with nc
 device stamped on them. This is g
 cheap and handy way to prepare butter
 for market, and in form ready for use,
 The butter was fresh and uniform-ex
 cellent qualities for which good creame
 ries excel.
 ONE GRAPE VNE-EvERYBoDY.- Every family occupying dwelling, il
 country or village, and nearly ever, city resident, can have and should have at least one grape vine growing, no
 only to " sit under," but to eat the frui of. Wherever there is, within reach o some sunshine, 8 bit of ground foo or two wide and three or more feet long there vine may be planted, and traine'
 for a long distance, on fence, up tn dwelling, on trellis, or up post. It abundant green foliage is always grate full to the eye, especially among cit, walls, and it's clusters of cooling pleasant fruit need no advocate. Tn, grape vine is one of the most un complaining, unfastidious and care-re warding of plants. Keep standing wate : away from it's feet, give it something t eat to make stems, leaves and fruit oi with some sunlight for part of the day t and it will go to work and keep at it a L long as you live. No food suits it bette than lot of bones, coarseiy or finel
 broken, or whole ones if there be enoug of them, mixed in with the soil. It wi r fasten a network of roots or rootlet
 upon every bit of bone and extrac
 nutriment as long as there is g particl
 of it left. All the training 1t will nee @ you can give it in few minutes befor f. l,rookfost or aftor tno onoo or fw;oo