Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-02-22

apply to make il fertile, but this idea was
soon exploded, for no chemist could tell
the amount of available plant food in any
soil. But the little chemist God gave US
could, and that chemist was the plant
itself. Thus If the farmer would parcel
out plats of say one eighth of an acre EACH
with a space between say three feet VIDE
to prevent the rootlets Of one plant from
stealing from the adjoining one. and then
on these plats would put various fertilizers
as ashes on one, superphesphate on an,
other, plaster upon the third, and yard
manure on n fourth, and then combine his
manure with superphosphate for hith'
and with ashes for a sixth, and thus by
trial ascertain just what was needed, ana
then use what this little chemist, his plant
told him was best. he would be success
full farmer. Upon the poorest soil IN
Vermont he would doubtless find five
loads of manure and one hundred and fifty
pounds of superphosphate sufficient ogive
the largest crop, or if superphOsphate was
not needed it might be ashes or both, but
the one or the other is more generally
available on Vermont land, but which or
what proportions could never be known
only through the plat system which Is
strongly recommended. lie said that
large amount of manure was annually
wasted in Vermont by putting on too
much Yes, not only wasted but used to
positive disadvantage, for if there was
enough of any material necessary for
| plant food in the soil an addition was inju.
rious. II was well understood that if a
man had wet piece of land he did
not turn on more water to make it better.
and if his soil had much sand in it he did
not cart on more. and a farmer should
understand Just as fully that if he has pot
ash enough the addition is an injury. II
he has soil ever so rich it may not pro-
duce the best crop, however, if little pot
ash is needed. No crop can be raised in its
best condition unless all varieties of plant
food necessary to production are furnished
and none in excess. He illustrated this by
telling how the little rootlets which con-
tained the mouths of the plant were killed
if exposed to too great an amount of plant
food as while a man required water he
might nevertheless be drowned in it. He
urged the farmers to use their manure and
other fertilizers with thought, and after
due investigation so as to make their own
fertilizers and not buy those thrown on our
market in which the farmers had no pro-
lection by law and so they were cheated.
He gave various formulas for making the
same and showed that the processes were
so simple that they could be followed even
| by children. We give some of the formu-
, las: For pure bone superphosphate take
, one barrel Of fine ground bone meal and
four gal ons of sulphuric acid. Put one
, half of the bone meal into II scaling tub
and add three or four gallons of water, just
, enough to moisten it. Then pour on slow
E ly, stirring at the same time two gallons
0 of the acid, then let rest for twelve hours
, and put on the remainder of the acid, after
which add the other half barrel of meal
This will make over 800 pounds of super
q phosphate, and that 800 pounds will be
worth as much rs the ton Of commercial
<. fertilizer usually sold for $40. Another
. good fertilizer but not a superphosphatt
can be made by mixing ashes and bon'
r meal, two bushels of ashes to one of meal
{ and placing same in barrels, wet II dowr
e with hot water as much rs you can ant
not start the lye. Let stand six weeks an(
Y then apply to the land Whole bones ma,
e ne worked up in this way ut great profit
!. They need not be broken, but put into
4 barrel n bushel of ashes and then pack il
n Il layer of bones, then ashes as before ant
, bones again, thus ill barrels in your celia
Is YOU make ashes, and wet them down ~
= much as you can and not waste the I've
4, Let stand over one season and the next tn
! zones will be found fine as The ashes Re
member to keep the ashes moist AL tn
time. On muck land this is more valuaDl
: than the pure superphosphate. Would no
I. advise farmers TO make large quantities @
=, these fertilizers until they had ascertalne
# the needs of their soil. The doctor the
d advised winter manuring, giving goo
= reasons therefor, and he believes that tn
n value of the same can be doubled to tn
/, farmer if he will apply the same on tn
o snow. He believes that land should b
b ted little every year and not in excess
$ one year in seven or eight as is quit
!, usual
Il AS whole, his address was one of tn
/. sound, practical kind, and if its teaching
t. were followed the farmers of Vernon
g would be largely benefited. for he speak
>. from his own experience and he has mad
" it a success. Adjourned until 2 p. NJ.
e AFTERNOON SESSION.
+, The session onened by discussion o
IS the " Manufacture of Butter" by E. r
e Pember He said the dairy interest W.
e II greater interest to the farmer than an
Sc other one production, and that the putin
1t upon the market of oleomargarine an
q, lardlne necessitated Il more careful atter
1t ton on the part of the farmer.
W The question is, how can farmer &c
k the most butter from given amount
It. milk? Opinions differ. Cream will com
al up, and though there are many ways {
ir setting milk, the result is quite the same
m Cream gathering factories, which AZ
ut common at the west, might be Of utilit
~ here, as the skim milk is saved at HON
III to feed out on the farm. The system
ic that cans are furnished 10 the farmer wit
is a glass gauge at the side and the cream
r. paid for by the inch. which by the uniforl
r size of the can is supposed to make on
Or pound Of butter. Some factories use tn
W centrifugal method for separating til
y cream. but the amount in excess by thi
re method, which is supposed to get it all,
lie so slight that it does not pay the expen:
d. of the power. He prefers deep setting {
u being the most convenient, causing les
~ work and producing good results,
rs When the cream is on hand comes tn
ne question how it may best be churned
its should first be Il little sour, but care shou
C. be taken that it is not too much so. The
I'd bring TO proper temperature of from IS
of G. degrees. Then the churn should |
y, all right. lie would never use one vii
a floats on sides, but one that brings abo
nd a conclusion of the cream upon itsel
ct When the butter comes in small grain
ss like wheat, it should be washed the
to taken from the churn and the salt dstri
mt uted through ii, but not worked for :
he hours. Then work just enough to inco
sr, porate the salt, which may be known t
IT, the uniform color. Wash always as lit
" as possible, and pack for market. Pax
n as your customers desire. The usu
ne method in Vermont is in tubs-boxes
to small size are desirable.
re AS there is danger of western butt
er crowding out all ordinary grades, OF
DIS farmers should make better butter;
gs should all be best and then cur iarme
oh arc all right. They should put their ian
or on their packages and sell it by its mer
,es This excellent address was followed