Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-11-01

done early in October it sufices. Ii
the wood is exposed, a plaster of graft
ing wax should be applied under the
wrap to prevent drying. Home
stead.
w. d. PHILBRICK, in the New Eng
land Farmer, says: "Apples need to
be kept as cool as possible without
freezing; they will endure a little frost
much better tn an too warm a temper
allure, % to "a degrees is best; when 1T
rises above 40 degrees they don't keep
well, and temperature over so degrees
will speedily spoil them. Hence to keep
russell apples until late in May, they
should be kept in tight cellar and aired
only at night, when the temperature is
near or below the freezing point. have
seen them kept in this way in excellent
order till the middle of June"
If you would save the ammonia Uni
etrogen) in your manure pile, never al
low it to heat to such degree as to
show the white, streaky appearance
called fire fanging. A proper degree OF
moisture will prevent this. Water will
absorb many times it's bulk of ammonia,
and plaster (gypsum) mixed with the
manure pile will prevent the escape OF
pungent gases. When the manure pile
is heating too strongly it should be
turned, wetted, (not sufficient to drip
moisture) and if the whole could be
better. Prairie Farmer.
POTATOES do not keep well upon Gel
lar floor, where there is more or less
dampness, and an imperfect ventilation.
It is much better to store them in bins
This is made of strips, both for the bot
tom and sides, with spaces between
them, and being raised upon legs, thor
ough ventilation is secured. Cross
boards may be put to separate varieties.
Such bin is easily, cheaply and
quickly made, and will pay for itself in
a single season, in preserving the pota-
toes. When there is a large quantity
of potatoes to be stored, three or four of
these bins may be placed one above the
other, the lower ones not beng full, III
order to secure the desired ventilation.
The English fockmaster has settled
two points in British experience: First,
that mutton is more profitable than
wool; and, second, that among English
mutton consumers there is a decided
preference for Down or black faced NUT
ton. Tender, juicy flesh, with fine
grain and a rich flavor, ripe and yet car
rying plenty of lean meat, is that which
suits the English market. A combina-
ton of these qualities is found to most
perfection in some of the black or gray
faced breeds or their crosses. This
preference on the part of buyers is so
marked that the butcher is enabled to
give at least two cents per pound more
for darkened mutton than for any of the
white-faced and long wooded sheep
Western AgricuEturiSt.
THE scarcity and consequent high
price of good apples in the spring has
induced large numbers to study the art
of keeping apples. We learned it years
ago. Here it is. Pick without bruis-
ing. Store without frosting. Keep in
bulk with free circulation of air and
as cool as possible without freezing.
Some would say keep in dry air. This
is mistake. We have seen hundreds OF
bushels kept in bins holding 200 and
800 bushels in cellar where the water
was six inches deep on the bottom. The
apples were kept upon blocks and not
stirred from the time they were put in
until April, and when taken out were
perfectly sound and covered with an
oily coating; the variety was Rhode
Island Greetings. The less apples are
stirred the better when we'll picked and
carefully stored.