Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-10-28

Are YeuY Closets vsniIatedI

"a
closet, of which the articles Of outward
wearing apparel make a large part.
There are also things which ought not
10 go Into a closet, 1. e., closet adioin-
ing, or closely connected with, living
or sleeping room. Ofsuch are all soiled
underRarmentg, the wash clothes.
which should be put into large bag
for the purpose, or a roomy basket, and
then placed in the washroom or some
other well-aired room at some distance
from the family. Having thus exploded
one OF the fertile sources Of bad odors in
closets, the next point is 10 see that the
closets are properly ventilated. 1t mat
ters not how clean the clothing in the
closet may be, if there is no ventilation
that clothing will not be what 1t should
be. Any garments after being worn for
"A while will absorb more or less Of the
exhalations which arise from the body,
and thus contain an amount of foreign
it may be hurtiul-matter which free cir
culation of pure air can soon remove;
but if this is excluded, as in many close
closets, the effluvia increases, and ali
the clothes, closets and adjoining rooms
in time possess an odor that any acute
sense of smell will readily detect Every
closet in daily use in which the night
clothes are hung by day and the day
clothing By night, should have an airing
as well as the bed. II the closet can be
large enough TO admit OF window-and
it is in some cases-an ample provision
for sunlight and a circulation OF pure
air is provided in the window, which
should be left open for a short time each
day. In the case Of small closets a ven
tilator could be put over the door or
even in it. In many cases such pre-
cautions for pure clothing are not prac-
ticable, and the next best thing is TO see
that the door of the close: is left open
for a half hour or so each day, at that
time when the windows are thrown
up and the large room is purified with
fresh air from out of doors. In this
way, first, by keeping out clothes in
tended for the wash, and second, daily
changing the air, the closets may be
comparatively puTe.-ADleriodn hgri-
cuitaTit.
For FattenInE Cattle.
In the last number ofthe journal of
the Royal Agricultural Society" DR..
Noelcker gives the results of a compari-
son of linseed cake with decorticated
cotton-seed cake and Indian meal in
fattening bullocks: -Four animals were
kept on white turnips, swedes and chat,
TO which was added mixture of equal
parts of the cotton-seed cake and Indian
meal. OF this mixture they consumed
from November 9 to the following Janu-
AIRY II, 35 cwt. Another lot Of four bull
locks, which up to the time when the
experiment was begun had been fed in
the same manner as the first lot, re-
ceived in addition to the same quantity
of root and chaff as above 81 cwt. of
linseed cake. Both sets Of animals made
about the same gain in weight, but the
pound of increase cost in the former
case but 5 I-s pence, against Ii pence
in the second-making difference offs
little over Sl2 on the cost of the fodder
in favor of the cotton-seed cake and
CsltiUdtor.
Buudine Poultry Houses.
The Poultry World remarks that in
very many cases the poultry house is
built with sole reference to keeping the
fowls warm. No provision is made
against the heats of summer, and conse-
quently in warm weather the hens pant
and swelter upon the roosts and fall
away in health and stop LAYING. A mer-
ciful man is merciful TO his beasts. Fresh
air is necessary at all seasons and i'm
pe-atively demanded in summer. A
building with roof and no sides il the
best thing for fowls during half the year.
If summer quarters of this sort cannot
be afforded, separate from the winter
house, the next best thing is TO build the
latter, so that the sides and ends shall
consist entirely oil doors. Keep these
open; then have wirework to keep the
fowls in.
Good Points I'm Cheese Making.
One who is posted in cheese dairying,
being asked what was the great point in
cheese making, answered: knowing
when to Dip" By that he meant to say:
" Knowing when to salt" There is an
other point equally essential. and that Is
to get the whey out of the curds and also
out of the cheese. The first can be done
by fine cutting and few other close
points, the second By proper hopping
and pressing, both of which are much
neglected.
Don't Keep Tss Much stock.
There is such thing as keeping more
than profitable number of COWS or
sheep upon farm. A half dozen half
starved cows will not yield IS much
milk rs three that have all the food that
they want. II there Is no more stock
than can be well kept the returns will
be the greatest in monev and alao j., the