The Osceola times., 1881-04-16
FACTS FOR FARMERS.
Celery-The Cross Cut saw-Overwork.d
farmers-How London Giit-Edged
Butter Is Made-AgriouItur-
nj Items.

farmers-iiow London Giit-Edged
Butter Is Made-Agrioultur-
nj Items.
1t is claimed that this is one of the
most valuable plants that can be grown
in the garden in consequence of its
healthfulness. We all know that il il
the most delicious vegetable product that
is served on the table, and vet how few
in the West raise it. In the East il il
not easily cultivated. Perhaps that il
one reason why it is so much more COM
mon there than here, as all things oh.
tained with difficulty are held in higher
estimation than those readily secured.
Celery can be raised in Minnesota as
readily as potatoes, and on most of the
soil it can be raised profitably when sci
on the surface. The best crops are fire..
quently cultivated in that manner, which
is a great saving in labor. The soil can
be thrown upon the stalks to bleach il as
readily when set out on the surface as
when planted in trenches. What is good
for the city folks for food is equally as
good for the farmers, and the latter class
are more able to use the good things of
this world than the former We do hone
our agricultural friends will generally
cultivate it, not only for their own use,
but to sell to the cities and villages.
THE cRoss-CUT SAW.
Ten years experience in the use of
cross-cut saws has proved TO me that |
have been working under many disad.
vantages until recently. My wish is for
all to know the great advantage of plan
which | pursue. Take new saw that
has never been set, place it between two
boards cut TO fit the saw, clamp it tight
ON a bench or wise; take an iron wedge
file one corner to suit the set ofthe tooth
when finished then take a small ham.
mer, hold the wedge with the left hand
strike the tooth lightly with the ham.
mer until at the right place; then turn
the wedge on the opposite side, and on
the next tooth, and set il in the same
way; now then you reach the third and
most important tooth in the saw-leaye
it perfectly straight; pass on to the fourth
tooth, set ii as you did the first; turn the
wedge, set fifth the other way; leave the
sixth tooth straight; and so on until you
finish. Now take your file, dress the two
teeth as you do the common saw; the
third file perfectly straight and square
leaving it about one-twentieth part of
one inch shorter than the others. Con-
tinue in that way until you finish, and
you will find it will cut twice as fast as
the old way practiced by most farmers
Southern Cultiuat0r.
ovERwoRHED FARMERS.
We once heard a good farmer say that
when he got behind with his work so
that it seemed as though he could not
catch up again, he made practice of leay-
ing everything for couple of days and
taking recreation. When he returned
again he said work seemed less perplex.
ing, and it progressed seemingly much
faster than before.
The plan would perhaps seem rdicu-
lous 10 many, and certain TO occasion loss
if not entire failure yet from experience
we are inclined to credit the plan with
favor.
What is true of farmers in respect to
overwork is also true of persons in other
fields of labor. Nearly all OF us remem-
Der with what renewed energy and
strength we began our work on Monday
morning after Sabbath's rest, which
proves the value of needed recreation.
We would advise farmers who can posi-
bly, do so to devote DAY or two to rerrc-
alton Of some sort before beginning the
heavy work of spring, summer aud fall.
Take iaunt to some relatives or friends
in another locality; or make short tour
of observation to some large city, or
some thriving farming district and
thereby learn some valuable lessons and
experience.
a. M NJ
In Dorset diaries the milk stands for
twenty-four or thirty-six hours according
to the season of the year and is skinned
asecond time after having stood a second
period: the cream Ia considered ready
for churning Immediately after it is
skinned, and during tho hot weather is
commonly thurned every day, while in
cold weather the churning is done only
on alternate days. To this practice of
churning the cream while it is quite
sweet and fresh, is owing in great
measure, the reputation which Dorset
butter has long possessed; the practice,
indeed. presupposes the strictest cleanli-
ness with respect to milk pans and other
vessels used in the dairy, for without
this primary condition the daily churn-
ing would be practically valueless The
old-fishioned barrel churn with i'm
proved beaters is commonly used in
Dorset dairies, and after the butter is
taken ont of the churn the greatest care
is taken to wash ont all traces Of butter
milk 80 as to avoid the light colored
streaks that commonly appear in i'll
made butter. The coolest and cleanest
water that can be obtained is used for
this purpose, and the butter is repeated
" turned and pressed on a slab of wood.
4 dairyman whose hand il naturally
cold always succeeds be st in butter max
ing, all other things being equal.
1t is seldom that the butter is sailed in
a systematic manner; the dairyman gen
orally guesses the quantity Of salt to be
used, but an experienced and careful
person can guess it with surprising ac-
curacy; 1t is, however, generally under
stood that the butter intended for mar
ket is more sparingly salted than that
intended for home consumption.
II is clear, however, that the Dorset
dairy maids have got into a better sys-
tenn of butter making than most of their
sisterhood in other parts Of the country
have done, for Dorset butter has popu'
larity greater than the butter of any
other country and much butter made far
enough away is sold in London under
the adventitious name of Dorset butter.
The name is pirated, and the name sells
the butter. This sort of thing is at once
an honor and an injustice to Dorset
shire.--Prof Sheldon.
AGRICULTURAL ITEMS.
Corn does not succeed well after buck
wheat.