The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-09-04
AGRIOULTURE.

AGRIOULTURE.
No ANIMAL can remain in condition
OF health and vitality without sufa-
clent quantity of combination of foods
or Of food containing all the elements
or constituents to properly nourish the
animal. The bone, muscle and tissue
must be fed in proportion, and the fuel
furnished in the carbon which supplies
the eat. The vital forces abound il
the nitrogenous or glutlnous and the
phosphate elements, which should he
supplied liberally to all animals, prop
critics which are found in corn in a very
small degree. Salt, as we stated be.
fore, through mechanical ager c;es. en-
courages the absorption of large guam.
tity Of water,so that the food is convey
ed in such n consistency of liquidity
that it is easily and readily absorbed as
nourishment. The food OF all animals
requires certain degree of bulkiness in
proportion to its qualities of nutrition,
and the salt aids in this expansiveness
as indicated above. An exercise or Ia-
Dor develops the muscle, so the grasp
of the digestive argans upon sufficient
volume OF available food invigorates and
increases their power Of utility. Wheat
bran, oats and the coarse kind OF prov
ender combine the properties cf nutri-
tion suited to tho best results of growth
and development and buikiness Of
food.
In hay-making IN general the stack
or NOW should be covered one foot or
more in depth with dry straw. Some
moisture will evaporate daily Tor several
weeks after outing and storing. In tho
bright sunshine the moisture will pass
off into the mir, but at night, unless tb,
surface is covered with some perfectly
dry material. 1t will condense so soon
as it meets the currents of colder air.
The lack OF this prec autisn is the occa-
sion Of heavy losses both in hay and
grain. We have occasionally seen
thonghtless farmers throw few fork
fuls Of wet hay or grain Oh top of q
NOW, with the idea that such position
was the bost place to facilitate its dry
ing. On the contrary. damp hay thus
placed will usually " ct down and spt II
more fodder than was contained in the
lot originally damoged. If there is any
part of tho field Of hay not fully dried,
it may be placed at tho bottom of the
NOV with little danger of injury if a
sufficient quantity of thoroughly dried
material is pitched upon it to absorb
the moisture.
PARKS Floral Magazi,,c gives the
following directions for propsgating the
rose: Take young branch, cut slit
Just below leai-bud, put the branch
through the holo in common flower
pot until the slit in tho bark is inside
the pot, then fill the pot with sandy
soil, set 1t on the ground, bending the
branch and linning it down without
breaking; keep the pot we'll watered
and the branch will root In n few weeks
then out outside the pot without dis
turblng the roots. The large white
rose and many others that do not root
easily from slip can 10 propagated in
this way, as can also most shrubs and
woody plants. Of cou1se, it will be un-
derstood that the branch should be
pushed upward until several inches are
above the rim of the pot, and the earth
pressed tightly around it, tho came as
though pottl an ordinary plant. The
point to be observed is to leave the
branch unsevered, 30 that it may draw
strength from tho parent root, until it's
own roots arc started. Leave it undis-
turbcd in the pot in tho cellar until
next spring.
PEAS IN THE FALL The way to raise
the finest quality of pens is, after the
first Sowing. to plant them deep and
mulch them, so that tho soil they root
In is always cool and moist. In the
careless manner in which peas arc fro
qucntly cultivated they have vory little
flavor and delicacy. It is so with rails.
ing what il called tho snap. short beans
They arc seldom planted deep enough
and rs consequence haye no moro fla.
vor than Il picce of india-rubber and
are about as tough; but the beans plan.
ted in September, and in duo time TO,
sale in our markets, are really delicious
in flavor md fairly melt in the mouth.
This is the result of cool soil. But wore
these beans planted three aud four ia oh.
es deep, M we have more than once
suggested, throughout the season, and
mulched III tho hottest portion of it, we
could have. rs with tho peas, these veg.
etables at all times up to November tc
perfection.
MILK has two principal clements, fats
and casein, or cheese. While tho but.
ter may, and docs, add largely to the
value Of tho cheese, when made, tho re
verso IS net true with the butter, an d
every step in its manufacture should be
to separate these elements, for it is the
casein, or cheese, that "spoils the but.
ter" Then wo may say that perfect
butter is only made from the milk OF
well-fcd COWS, for it is the size of the
butter globulo that gives the product ite
charactor, and tho poorly fed COW fur.
nishes II small impovt r;shed globule
that at best can only result in greacy
mass and lacking IN texture.
CONC in horses is often brought on
by feeding hay passed through corn.
stalk cutters, mixed with mcal, mid.
dlings or bran, then wet up. Tho horse
eats this food thus prepared so rapidly
that it is not properly masticated, and
consequently becomes SO cloddcd in the
stomach as. to cause Indigestion, fol-
lowed by collie, moro especially if di-
rcly after eating he is allowed to
drink heartily OF water; and the colda,
this is, go much tho moro liable it il tc
do harm.
PASTURE ought to be had for hogs.
They will be all the healthier for having
the RIM of 81 pO0d rloyor ,,oaturo l>,,t