Richland beacon., 1881-08-06
FARM IND HOME.
Farm R0ktnUs.

on account of too much moisture, or too
much sap from q rank growth when
grown on too-rich soil. Sandy land is
best for them. To prevent too much
moisture raise the hill, like mound, SO
that the roots will be above the level of |
the surface, and will he we'll drained.
Plaster is good fertilizer and keeps of !
insects,
SO LONG as the American people prize
sugar sweet-cakes, and the New York
hotels consume /, 800, 900 chickens and
poultry and $500, 900 eggs every week,
the poultry business in this country will
remain good one. Give your fowls
warm, clean houses, and dry, grassy
runs, if you would have them clear OF
IOup and canker. And feed them regu-
larry with good, nourishing food, if you
would have them free from disease, lay
more eggs and he more profitable every
day.
A CORRESPONDENT VI the New York
Tribune remarks: "When we know
what the future will require, it is wise
economy to provide for it. Ten years
hence not less than 10000, 900 railroad
ties will be needed annually. Fence
posts by the million will he wanted;
while the immense consumption Of lum-
her of all kinds will he largely increased.
The farmers should provide for this GER
tain demand of the future. When once
started, unlike most other things, forest
trees will take care of themselves. Hero
is an investment with sure profit.
There are millions of acres OF rough
land, hllsides, and untillable spots,
which could be clothed with forest trees
growing into money"
EARLY SWEET CoRN. intelligent
farmer says: 81 prefer the Minnesota to
any sweet sort have yet tried, because
the stalks grow about five feet high. 1t
IA an abundant producer and the ears
arc larger and have larger kernels on
them than any other OF tho earliest
kinds. I do not like the dwarf sorts,
the stalks of which scarcely grow above
three feet high. The ears of such are
so small rs to be scarcely worth cooking,
and if they come few days earlier than
Minnesota, Concord and others, this
docs not compensate me for tho diminu
tive size. In the opinion Of the Weekly
HcroId, the early Minnesota is the best
and greatest early corn. Perhaps il is
no better in quality than tle Narragan-
sett, but in our neighborhood it makes
surcr crop. 1t is a light, delicious
com, and, 6f course, to market garden
ers who know all about it there is no use
of talking. 1t is tho best early corn to
plant.
WE.SrSa CoLrs.-A little skinned
milk may be given with advantage at
this period, especially if the colt is not
in good condition, but clean, sound oats,
ground or unground, constitutes the
hest of all grain foods for the colt. We
prefer to have them ground, and, as cold
weather approaches, We would add about
one-fourth in weight of corn meal,
which helps 10 lay on fat and keeps up
the animal heat. A little oil meal-say
pint n day-may also proftably be
given with the oats for few months
after weaving. Don't be afraid OF feed
ing too literally. More colts are injured
the first six months after weaving by
too scanty an allowance of food thar
from the opposite extreme. By al
means see that the colt has ample op
portunity to romp and play. II yol
keep him up in close box and feed hin
highly You will ruin him; but let hin
have chance to race through the field
and pasture-and grass, by the way, i
the best of all foods for colts-and the
there will be little danger Of injury fror
overlooking. -NatiOnai Live Stock JON
nal.
To PRESERVE MEXr.-Secretary Col
gave the following recipes at the Will
mantle meeting of the State Board I
Agriculture BEEF should not be a
lowed to freeze. Sailing should he d.
ferred until the meat is ripe. The II
of pork only should he sailed, the lea
should be used for sausage meat. Pac
pork in clean barrels on the edge, fir
scattering on the bottom few handful
of salt, then again upon every laye
packing very close, and when all
packed in pour on brine made by di
sowing salt in hot water. Be sure
cover tho pork and . board upon
and weight upon the boal
to keep all in place. When
piece is removed be sure that Il
remainder is tightly pressed down. F
curing hams he uses six gallons of "
ter, nine pounds Of salt. two pounds
.ucor opn nuarf If mOlaaaAa fOur Ounc