The Superior times. [volume] (Superior, Wis.) 1870-1912, 1880-11-27

viously rinsed in hot water; put it on
the stove for a few minutes; then re-
move it to the place III which you usu-
aNy keep it. See that it is not too cold.
The next day put it on the stove again,
make it very warm, return it as before.
Skim it into an earthen bowl, pour off
the thin cream that will naturally tall ON
the sides; stir every day, the third day
stir it with your hand or butter ladle;
when nearly come pour IN the thin cream
bv degrees; if with the former, pour
some boiling water on some bran, rub
your hand well with it, then rinse.
There are some COWS that will naturally
make frothy cream, and should be dis
posed Of The way to try them is to
strain the milk into separate bowls, skim
and stir with spoon.
THE trouble with most persons who
keep horses, no matter whether on farm
for farm work or for driving purposes, Is
they feed too much hay; and to this can
be attributed the slugglshness often
manifested by the horses until they have
/ been working a couple of hours, while
their wind is also much impaired. Night
Is the only time when hay should be fed,
especially to animals used for quick
work; even the slow pillow team should
have but little hay ut the morning and
noon feeds, but give them generous
supply at the evening meal. By doing
this your horses will keep III better spir-
its ana condition, and free from any ten
dency to pot belly" which horsemen
so much dislike to see.
PROFESSOR W. j. BEAL, writing from
the Michigan Agricultural college, says:
owe continue the experiment of lmprov
ing the keeping qualities of the white
globe onions by planting for seed only
those which keep the longest in spring
without sprouting. They were wintered
III warm cellar and left there until the
last OF May. AS fast as any of them
sprouted they were removed. On the
date named all that remained sound and
with no signs of growing were planted
for seed. This was a long time after
new onions appeared in the market from
Bermuda. | see no reason why We
should not raise onions which Will keep
foreign bulbs out of the market. Two
years ago | sent some seed to friends in
two different counties for trial. They
are much pleased with their improved
keeping qualities and pronounce the
yield good and quality equal to the best. "
WESTERN pork Is not New England
pork, but the flavor of the western arti-
Gle could be much improved. 1t is be-
yond q doubt that cleanliness has much
to do with that. The filthy state with
which many fattening hogs are kept has
tendency not only to give rank tas'e
10 the meat, but to render it positively
unwholsome. By many it is claimed
that pork is unfit for use, anyway, but
when properly cooked it seems to be in
dispensable, especially in many instances
on the farm. A very common mode of
/ penning hogs at this season is a rail pen.
without protection from the weather.
The consequence is that such pens are
not fit to keep a living animal in; wet,
filthy, cold and uncomfortable, hogs will
not take on fat, and a great proportion
of the food fed them is wasted, while the
hogs Will consume a considerable amount
of filth, which is detrimental to their
health and to the health of those that
eat their flesh. 1t is not only safer, but
more economical, to give fattening ami
mails good shelter, and dry beds and lit
/ ter, to keep them clean. The labor will
/ be well paid.