Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-11-08

lens carefully as to profits III series OF
years, taking into considera ion tie in
creased value of his farm over shat where
the coarse grains were sold, he would
not be long IN recognizing the fact that
his true interest lay in carrying as much
live stock as his land would feed.
LET all remember to keep their hon
ey, whether extracted or comb, IL a dry,
tracted honey in open vessels, and if to
be shipped, in barrels OF kegs; these
latter should be coated inside with para
fine, or beeswax. Let no one be in
hurry to sell his honey. It should be
thoroughly graded before it is sent TO
market. No pains should be spared to
have the honey look neat. which will
largely increase the price it will bring.
In some parts of the country the crop
has been very good, in many others it is
total failure. It is to be expected that
good prices will prevail.
4gr5cultatr5St.
A PROCESS in ham curing practiced by
some of the leading packing houses
consists in creating the smoke III an
oven outside thesmoke- house and passed
through underground pipes into it.
The smoke, rising from the floor to the
top of the house, encounters two oppo-
site currents of air drawn from the out
side. The currents cause the smoke to
form into a rapidly revolving horizontal
column, which passes among the hams.
The smoke is not warm, and there is no
heat to melt the hams or hot air to
blacken them. The hams under this
process are smoked in very much less
time than by the old method.
To GET the best seed from cucumbers
they should be permitted to remain on
the vine until they show signs of decay,
when they should be taken off, placed in
decayed, when the seed should be care
fully and thoroughly washed, all pulp,
etc., being removed; the seed is then
dried and placed in cool, dry store.
room. The seeds of cucumbers as well
as those of all our garden vegetables
should be all saved from the most per-
feet and productive specimens, and in
order to preserve the variety in all it's
purity, no other sort should be permitted
to grow near it.
CONCERNING bees in winter quarters,
the American Agriculturist says it viii
be remembered that many bees were
lost during the winter of 1S80-81 from
neglect. They were caught by the ex-
ceptionally early season. They need at
least thirty pounds of good food per
hive, and they should be crowded upon
just enough frames to contain them by
using division boards. However we
winter, whether in chaff hives or in COM
mon hives with chaff packing, or in
cellars, it will always pay to pack above
and at the sides of the frames. The
hives should be put into the cellar as
early as November l, before the severe
weather sets in. The hives should be
dry when set in, and IL the removal dis
turb the bees as little as possible.
When In the cellar, remove the tops of
the hives, but not the chaff pillow. The
entrance should be left open.
The American Agriculturist says con-
corning marketing poultry: Poultry
which is not intended to winter, are to
be fattened before really severe weather
comes on; otherwise money will be lost
on them. They will barely hold their
own in December on feed which caused
them to increase rapidly In weight a
month earlier. Those who have watched
the market show thai autumn prices are
highest little before and little after
Thanksgiving, say before the middle of
November and just after the first of De-
cember. The reason is, that those who
are fattening poultry keep them back for
short time before Thanksgiving day
and before Christmas day, in order to
get them in prime order for sale at those
times. The result is usually an over
stocked market, and plenty of cheap
poultry. Soon after the 1st of January
prices go up again, and well they may,
for one or two months feed has been
consumed and very little weight added.
A Familiar Odor.