The National tribune., 1882-10-19
A Digest of Information Collected From Various
SOurces.
THE UTILITY OF FAIRS.

THE UTILITY OF FAIRS.
Is it worth while to attend the fairs? is a
question many a farmer is asking himself just
now. Surprising the question were put to US,
the answer would be that it certainly is, and
for more than one good reason. The social
feature Of such occasions. and the idea of n
holiday and a little recreation, are well worth
considering. Farmers. perhaps, have as much
personal enjoyment Mt home as the average of
mankind, but there are none of us who do not
find ii a good thing to 90 ont from home Occa-
sionally and mix with public assemblies. But
before this secondary consideration comes the
Importance of picking upnew ideas. The man
of intelligence and Observing disposition can
not attend the poorest fair in the country with
ont learning something, and the average cXhi-
bition is bristling with points to be absorbed.
To look over collections of machinery; to
examine field and garden products; to study
the occupants of the stock pens, &c. will fur
nish any thoughtful man with an abundance
of food for profitable reflection. To learn
should be the first object in visiting fair, and
any one who fails to gather something worth
remembering in these holiday seasons has HIM
self to blame for it-PHtsbprg SioclmaR.
A PREPARATION FOR PRESERVING LEATHER.
We translate from the Gcrbcr Courier a
receipt for a preparation which is said 60 in-
sure great durability to leather and 60 make II
very pliable and soft. 1t consists of four arti-
cles: tallow, soap r0sin, and water. These IN
gradients are prepared rs follows: Twonty-ono
parts of tallOw are melted in Il vessel, three
parts of rosin added. and the two whom melted
mixed well together. In another vessel seven
parts of good washing soap are dissolved in
seventy parts of pure rain water. After it is
dissolved and the mass heated 10 the boiling
point, we add the part prepared before, let it
boil once more gently, and the preparation is
ready for use. 1t is especially adapted to boots
harness leather, and beltiug.-ShoG aud Leather
Reporter.
COOKED MEAT FOR FOWLS.
Fowls. rs well as dogs, become quarrelsome if
fed on raw meat. Besides. cooking makes it
more nutritious. When raw ii is rather harsh
and crude. compared with the mild natural diet
of worms and grubs, which are for the most part
soft and easily dissolved by digestion. Occasion
ally, for variety, little meat may be given
raw. Fish, when plenty, is more conveniently
given boiled, because i'll that state the fowls
easily pick every morsel from the bones, and no
mincing is required. Chambers scraps have
the advantage of being already cooked, and on
that account as well as many others, they are
excellent.
COWS AND MILK.
It is stated that the length Of time COW
goes dry has quite as much to do with her
value as a mixer as her butter product per
week. Going dry for a long period is a matter
of habit, and if young heifer is not MIXED
until pretty nearly her time fo- calving, her
value as a cow will be greatly lessened there
after After drying up once for three or four
months before calving it is very difficult to get
a cow to give a paying amount of milk later
than this date at subsequent time.