The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1881-03-02

richest drop, even il it were not true
that COWS are quickly dried up by
siovenly practice of leaving a small
portion in the udder. Cows will con-
tinue TO give flow of milk at much
longer period when MIXED dry. Farm
ers, 1t will be seen, receive a double
benefit by such q course. First, there
rs more cream in the milk, and second,
the flow will continue longer; two re-
quisites in all dairy countries.
One Hundred Bushels OF shelIed Corn 20
the Acre.
Mr.. Nathan G.. Pierce tells the Ameri-
can CSsltjUGt0r how he raised 100 bush
els of shelled corn TO the acre. He used
for seed an eight-rowed corn which he
has improved by careful selection, and
believes it to be a good variety to raise,
anywhere between Virginia and the
Canada line. The ground selected for
planting was good piece of gravelly
loam. It was well plowed about the
trst of May, narrowed, treated to a
broadcast application of nine hundred
pounds fertilizer TO the acre; aga har-
rowed faithfully, rendering the land fine
and mellow; rows marked three feet
apart, q small amount of fertilizer scat
tered to each row. May 10, three kerr
nels of corn planted in each hill, two
feet apart in the rows; cultivated and
hoed four times, allowing no weeds TO
grow; passed through the entire piece,
cutting each hill down TO two stalks;
every sucker in each hill cut throughout
The field. During the entire period Of
growth through the season the field
was closely watched. every weed pulled
and every ear OF smut cut out. At the
proper time, after the corn had become
hard, it was cut, bound in bundles, and
stocked. When dry it was drawn into
Ghe barn, where, with the assistance of
a hired man, the corn was husked,
weighed as husked, and found to yield
one hundred and ten bushels of shelled
corn to the acre, allowing seveuty-five
pounds of ears to equal one bushel Of
shelled corn.
Regularity i'm Feeding Stock.
While it is highly impor ant that the
farmer should provide good food for his
horses and cattle, yet it is equally i'm
portant that they should be fed regu-
iarly, at stated periods. Animals are
good time-keepers; and if the hour
passes at which they are commonly fed,
they are apt to make their wants
known; especially is this the case of
the COW. 1t is a very bad practice to
feed her often and irregularly; and
some farmers have an idea, that almost
every time the barn is entered, the cows
should be given hay or fodder. This is
a mistake. The great object in view is
to keep the cow quiet and contented,
which can he readily accomplished
by regular feeding, and supplying all
the food they can eat. flied in this naan-
ner in the morning, the COWS will lie
down and chew the cud, and are not dis
posed to be annoyed by the visits of any
person. In the winter. season, the sec.
ond feeding should be about two O'Clock
in the afternoon, which will allow them
to have from that time to milking, all
they will eat, and giving a feed of hay
when the milking is finished. The first
stomach of the COW should be empty, or
almost so, before any food is eaten. A
COW chewing the cud cannot be hungry.
This regularity as regards feeding
should likewise apply to catering and
milking. This regular system OF feed
ing applies fully as well to pigs and
sheep, when the latter are in winter
quarters. Animals can be as easily
trained as children. and every farmer
who bears this in mind wi be amply
rewarded by the fine appearance of his
stock. and the affection which will be
bestowed upon him by them. - Planter
and Farmer.
FARINA JELLY.-Boil one quart of
new milk; whilst boiling, sprinkle in
slowly quarter of pound of farina.
Continue the boiling rom half an hour
to whole hour. Season with five
ounces of sugar and teaspoonlul Of
vanilla. When done, turn into mold,
and place it on ice to stitfen Serve it
W tn whipped cream.
Ewes PUDDING. - Crate three
quarters Of a pound of bread mix with
it the same quantity of shredded suet,
the same OF apples and also of currants (;
mix with these the whole OF four eggs
and the rind OF halfa lemon; shred fine !;
put it into shape and boil three hours.
A cloth must be Toured and tied over it.
Make pudding sauce to serve with it
the juice of half lemon snd a little
nutmeg.
TAPIOCA SoUP.-Make a good bsef
soup with two pounds ofmeat and bone,
and two and a halt quarts OF cold clear
water, simmering for four or five hours
and adding an onion, some parsley and
carrots. Put in very little salt. Let
the stock, when done, get cold. Take
the fat off the top and reheat the soup,
putting in tablespoon of tapioca to -
quart of stock. Season TO taste, and add
a few drops Of lemon juice.
FRENCH PICKLES. peck green
tomatoes sliced, six large onions sliced /;
mix these and throw over them one
teacup of salt, and let them stand over
night; next day drain thoroughly and
boil in one quart of vinegar mixed with
two quarts of water, Tor fifteen or TWEEN
ty minutes. Then take four quarts
vinegar, two pounds brown sugar, half
pound white mustard seed, two table
spoons ground allspice, and the same
ofcinnamOn, cloves, ginger, and ground
mustard; throw al together and boil
fifteen minutes.
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