The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-04-14
FARM NOTES.
Farm Rakings.

Mr.. w. j. FOWLER, henrietta, n. Y,
realized last year from his ounce crop
at the rate of $500 per acre.
A VETERINARY writer condemns high
managers for horses, as they irritate the
throat and create tendency to heaves.
The Manager should be nearly on a level
with the feet, as that is in accordance
with nature.
EVERY farmer should select portion
of rich soil clear from weeds, which
should be devoted to roots, such as
beets, turnips, rutabagas or carrots for
feeding cattle and hogs. They are good
starters for fall feeding.
A TRIAL was made last seaaon in Scot
land to test the feeding value of an acre
of cabbage compared with an acre of
Swedish turnips for fattening sheep,
and it was found that the cabbages We're
worth very nearly $40 the most.
Our farmers can raise 100 loads of
pumpkins with very little trouble. Put
the seeds into the corn planter with corn
and there is no trouble to get crop en-
ough to feed all the cattle on the farm
during the fall months.
MR. w. W. DUNHAM, North Paris,
Mo-, who has forty kinds of grapes
under cultivation, mentions Eumelan,
Salem, Delaware. Brighton and Lady as
among those to be especially COM
mended for superior quality"
THE best way have ever tried to pre-
vent mice from girdling trees is TO put
sheet iron, tin or zinc that run through
timers roller around the stems and
let it stay summer and winter. Old tin
roof or old stovepipe is good enough.
JoHN A. PHELPS, of Connecticut, IN
culcates in his boys a love of country
life and the paternal acres by renting
them plots of ground for potatoes and
other crops, selling them manure and
taking pay in labor, teaching them to
make their own sales. kesp their own
accounts and handle their own mSGey,
TIE Importance and value that good
orchard attaches to the farm can scarce
Nv DC ONGIe5slllldltO AAOt OAA4f IL @ A@-OA "a
and refining influence, making the farm
er and his sons proud of their calling,
but behind this a continual and lncreas-
ing cash income better and morS relia-
ole than Efe-insurance policy beside,
the satisfaction of plucking fruit direct
from tEees, all our own, ripe, clean and
healthy, is pleasure not easily over
estimated.
SWINE, as well as the finer animals, do
far better wisely and regularly fed
than if served in the usual careless and
Wholesale way. In illustration OF this,
note the following experiment IN feed
ing, made by California farmer: ON
the LIST of December, 1880, he penned
fourteen shoats, having a combined
weight of ], 100 pounds. During the
three months following he fed them
I,497 pounds of barley, boiled whole.
In addition to this he gave them the
SKINNED milk from four cows and the
house slops, and, in connection wltE the
feed. about four pounas cd charcoal a
week At the end of three months theFa
was a gain of l, 100 pounds. The fact is
not stated, but the natural inference is
that the feed was judiciOusly admins
tered, as well as carefully prepared, or
SO satisfactory results could hardly have
been accomplished.
THE other day / met a friend who re-
marked that he heard that L was getting
high prices for my butter, and desired
to know what kind of "butter- color"
used, III order to give it the proper hue.
told him that my only butter-color
was Jersey cows, fed ON sweet clover
and timothy hay cut N flower boz
fore ripening and not over-dried, which
I often deposited in the barn ON the
same day it was moved, if the weather
was suitable. feed hay morning and
night, and about three quarts of equal
parts of cornmeal and ground oats.
During the day. when in the yard, corn
stalks are fed. A COW that naturally
makes white butter will not have its
quality improved by foreign coloring. L
supply number of the leading families
VI OAiCtibO Will my bubtcIs WHICH, - III
no way adulterated.-M N. Palmer,
Greene county, Wis.
IT is well known that in many East
ern countries, and especially in Arabia,
where we get our very best coffee, Mo-
cha (unless we except the African, of
which there is but little yet in the
market), the entire bean is used, and in
some instances the pericarp. or outer
covering of the bean, also. The reason
of this is that when the infusion is made
and drawn off only portion of the
nutritive properties are extracted. What
we get are chiefly the exhilarating and
refreshing elements of the bean which