American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-02-07
AGRICULTURAL.

is made from pigs not over six months
of age, the object being to XIII them
when not over 100 pounds In weight.
Nor should the pigs be extra fat, and
the spare-rib lean should always be left
Oh the ribs, the bone must be cut out,
and the sides ctit sqtiare and smooth.
! Of course iii the fat cut off when trim
/ ming should be rendered into lard,
while other pieces can be put in with the
sausage meat. Rub the pieces designed
for bacon with Il mixture of salt and
! sugar, to which little saltpeter has
been added. Put them in a pile and let
them remain a tew days. At the close
piece again with the mixture. At the
| beginning of the fourth week begin to
| smoke moderately and regularly The
plan of giving the pieces IA heavy dose
of smoke once week is not good one.
| Smoke until the meat is slightly
Drowned. Then wrap each piece in
heavy brown paper-four sacks will an
swcr as well-and then pack the bacon
away in dry wood ashes in boxes or bar
rels until wanted for use.-Erchangc
OXEN FOR FARM WORK.-A gentle
man who for many years cultivated II
farm in the vicinity of this city recently
gave the results of his experience in
using oxen for blowing, hauling manure,
and other farm work He stated that
he always kept one team of horses and
one of medium sized Devon oxen. He
repeatedly experimental with the two
teams to ascertain which could pillow the
most land and haul the most manure in
a given time, and became convinced
that the OK team was the most valuable
for both purposes. In blowing, the
horses moved a little quicker in the
furrow but the oxen made the round of
land first because they lost the least
time in turning. In severely hot weather
the oxen did more work and were less
fatigued at night than the horses.
While at work he fed both teams alike,
so that the cost of their food at these
times was very nearly equal. At other
times the expense of keeping the horses
was double that of the oxen. The cost
of yoke and chain for the oxen was
nominal, but the expense for harness
for the horses was large. An ox-cart
for hauling manure and potatoes cost
much less than double wagon for the
horses. The oxen required less care
than the horses when in the stable, and
it took less time to attach them to the
pillow or cart. He is in favor of reviving
the fashion of working oxen on farms.
For poor farmers, especially those who
are on new places, he considers oxen
every way preferable to horses. They
cost less when young, and sell for more
when they become somewhat advanced
in age. They are less liable to diseases
and accidents, and are at all times
attended by less expense. To have
oxen do the same amount of work as
horses it is necessary that they be of
lively disposition, and he considers
Devons as superior to animals of other
breeds. 1t is also necessary that they
be allowed grain while at work-Chica-
90 Times.
POULTRY FEEDING.-No branch of
business connected with farming pays
better than poultry, and it is important
to know just what and how to feed, in
order to stimulate egg-p production. Both
grain and soft feed should be given, the
latter at least once a day, where eggs
are sought. Wheat is probably the best
grain, especially where fowls are begin
ming to lay. Corn tends to fatten, and
should be fed only occasionally to lay
ing fowls. Buckwheat is an aid to egg
production, and is very warming. Oats
make an excellent food, but not particu
larly valuable for eggs. Barley is
thought by many farmers to be one of
the best varieties of winter food. If the
grain is ground, a good plan is to grind
together equal parts of corn, wheat,
buckwheat, and oats. 1t makes an ex-
cellent meal for warm mush to be fed
in the morning, but should not be fed at
night, unless the poultry house is very
warm, and even then it is better to feed
very essential to the well being of all
fowls during cold weather, when worms
and insects are not to be found This is
well known, though very few give the
matter the attention it deserves. Those
who live within reasona BILE distance of |
a slaughter-house or butcher-shop can
secure plenty of scraps of waste meat |
and bloody pieces, which are unstable,
at a trihing cost. Cut them in small |
pieces, put into large kettle, with
pleyty of water and boil them until they |
are very tender, then stir in meal until
it becomes a thick mush and then cook |
until done. Turn it out into pans and |
let it cool, and you have an excellent
food for your fowls, which, if put in a
cool place, will keep a long time. Green
food should also be given occasionally, |
as fowls need some coarse and refuse |
matter to keep them healthy. In the |
summer they can find this for them
selves, but in the winter, when the |
ground is covered with snow, we must |
supply this deficiency by giving them
cabbage, turnips and onions cut fine or
coarse, as seems to suit them best
Onions are especially valuable for keep
ing off vermin. SunfiOwer seeds are |
very valuable food for fowls. They are |
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