West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1880-03-27
AGRICULTURE.


How TO MAKE DRAINs.-The distance
between drains must be determined by
\ the nature Of the soil, their depth
and the amount OF fall. A loose, porous
soil Will permit water 10 reach the
! Grains for long distance, while a
tough, compact clay Is almost impervi-
Gus TO water and 7, quires the drains TO
be made much nearer. In n black,
loose soil, drains az the depth OF four
feet arc sLflicIent at distance of ten
rods apart, nut il the land Is hard pan
or stif clay, TO drain IL thoroughly
the distance apart should be from four
TO six rods. But few persons Ia this
part of the country realize the great
advantage that deep drains have over
shallow ones. In my extensive ac-
quaintance IN this and adjoining coun-
tries among drainers, know OF but few
that drain TO depth averaging over
one and half TO three feet. Farmers
pay taxes on their land all the way
down (Bnd on wet lands it often
amounts to a remit, but they never get
any agricultural benefit from It any
deeper than they drain, but they do get
the benefit of it that deep, even If u
is eight feet; i'm fact, an OF chard or vine
yard should not be drained less than
that depth. The time is probably not
will be taken up and put down again ut
properd pth. Persons often say that
IT costs 100 much 10 drain 40 deep, when
the tact Is the cost is less. For in
stance, IL would cost but very little
more TO dig two drains 10 the depth OF
four feet than IL will TO dig three To the
depth of two and halt feet, and the
two deep drains will drain fully as
much land AS tie three shallow, and
will drain iJ m@Ch better and save the
expense of IA third line OF tile. But the
depth of draius Is not always matter
OF choice, ~ very often the outlet Is
not sufficient, and have very often
noticed that persons are sometimes ex-
tremely contrary about giving their
nelghbors above them al outlet, and
very often spend more time and money
In having about IL than would do the
whole work, besides creating bad
FEELING. In making AN Improvement OF
this Kind, that is To last for all time 10
come, II is much better TO secure Il good
outlet In the first place, il it docs cost
something more, especially irthe land
Is fl II and you have hut little fall; but
In all cases IL Is best TO have IA good out
Lee so that the water will TALL from
siA TO twelve Inches when IL leaves the
tile.
STORING ICE AND SUMMER BUTTER
A house for the sole purpose OF pre-
serving Ice my be very cheap and
plain. IL requires only to pack the Ice
as closely as possible, so 1t shall be f. ee
from open spaces, and then cover it
side ana top-twO feet thick with saw
dust, remembering 10 provide tor the
ready escape OF water Occasioned by tho
melting VI Ice, by placing something
nj haf II. a..
the ground, and at the same time pro-
tecttng IL from currents OF air. The ice
Will be preserved all the better IL the
siding which holds the sawdust in place
Is open enough 10 allow Of pretty
Tree evaporation of moisture from the
Sawdust, and there should also be good
ventilation over the ice TO permit moist
ure TO escape readily. The butter room
may be Joined 10 the icehonse. Ii
should be Tight, win double walls hav-
ing dead air space between them so
az to keep the neat out and cold In.
The noOrs and doors should also be
double. The side next the ce should
be so tight as not TO allow dampness to
work Though into the butter room.
Inc butter room can be refrigerated
through the partition between it and
the icehousc, by cutting out rectang-
ular hole OF the size OF common door
or large window, and covering the hole
with galvanized iron on the side next
tue Ice, anu With aCo)r on the side i'm
the butter room. When tits door is
open the cold will come through the
galvanized iron and cool the room as
desired; when closed, the cold will be
shut out. Thus the room can be kept
at amy desired temperature without adj
uniting damp air, which is important,
as cutter is best preserved i'm dry AT
mosphere. Howe ever, for keeping but
ter IN huest condition, il is not des,ra-
ole TO cool 10 down very low; il too
cold, IL spoils quickly " hen brought
INTO common temperatures. Fifty de
grees are low enough, and it should
not go above sixty degrees.
srRING WHEAT.-ln many localities