Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-11-12

CARE OF SrocK.-Now is tho time to look
after the barns, hog pens and all out-houses
and see that everything is snug, and 30 fixed
as to keep out the cold. A few degrees of
heat will save much grain and hay, for one
great purpose of food is to keep up animal
heat. This can be done more cheaply by
warm stables than by heat producing food.
See that every broken light in the barn as
well as in the house, is replaced by a new one.
In these days of cheap glass patching is poor
economy often more value in time and labor
is spent upon au old patched window pane,
than is the expense of u new one, to say moth
ing of the ugly looks of the patch work.
Look well to the stable floors and see that
they are strong and tight. The stills some
times become rotten before we are aware,
and il is not pleasant to 90 into the barn Of Il
winter morning and find the floor sunk and
the cattle hung, all from the carelessness of
the owner. 1t is not enough that the stills be
strong. The floors should be tight SO as to
exclude all circulation of cold damp air on the
legs and TANKS of the cattle. Even il there
is a cellar-as there should be under every
barn-still the stable floor should be tight, AZ
however important ventilation of stables is, it
is equally important that the air should come
in fresh from outside and not from the cellar.
FATTENING BEEvEs, PoRK AND POULTRY
November is emphatically the month for fat
tening beeves, porkers and poultry. We look
for much good meat this fall, as apples have
been fed more extensively than ever before,
and there is no question but that this fruit
lays the foundation for good beef mutton
and pork. Farmers who complain of the
superintendent apple crop, had better cease
their complaints, and learn the virtue there is
in this crop for feeding to stock. Apples, we
are satisfied, will not only produce a good
o., Of mil hut o,,pallx conducive IN ba
swelling of muscle and secretion of fat. Our
cows were never in so good order as they are
this fall, and their flow of milk was never so
bountiful. Both results we attribute to the
ration of peck of apples which they have
had twice day for nearly three months.
Observing feeders have long known the vir-
tue of roots fed in connection with meal, in
producing juicy, tender beef and mutton.
In addition to these qualities, apples will give
also high flavor to the meat, govt, as the
French epcures call it quality which most
farmers do not sufficiently appreciate, if we
may Judge from the turnipy flavor found in
much beef fed in November. No turnps
should be fed to fattening cattle for at least
a fortnight before they are slaughtered, but
apples will be found to contribute 10 the thrift
of the animal and the flavor of the meat, and
can be fed to the last moment. Porkers also
will be kept in good health and appetite if al
lowed a ration of apples daily with their meal.
Keep all fattening animals well Uttered and
every way comfortable. Comfort is requi-
site to health and thrift. A butcher of much
experience tells us that beef-eaters would be
not little astonished if they knew how ma
ny diseased animals are slaughtered, the dis
ease oftoner showing itself in the loin than
elsewhere. Such a result of feeding we think
would be remeded, in part at least by more
liberal rations of roots, and especially of ap-
pies to all fattening cattle The excessive
use of corn meal tends to a feverish condi-
ton of the system.
GATHER THE LEAVES. One of the minor
labors of the farm in November, and still one
of great value, is the gathering of leaves pri-
marily for bedding for stock, and secondarily
for making manure. For both these purposes
leaves serve well, and save much straw. A
leaf is an insignificant thing in itself, but a
thousand leaves, which can be gathered in
three minutes, amount to something, and
| they make manure rich in potash and other
saline matters. Gather the leaves, that moth
ing may be lost which will contribute to the
fertility of the farm.-MaSs. PIOughman.