Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1883-12-01
and specific DECENTRALIZATION Live
stock Journal. Chicago.

certain plants, especially Alplnes, nouI'
ish best upon a rock work, because their
roots are kept moist, the rocks preventing
evaporation from the soil. Rocks, or stones
of moderate size, are useful in the garden,
even if there is not a regular rock.work.
When we receive plant from the Rocky
| mountains, or from the Pacific coast, ana
know nothing of the exact locality IN which
it was found, it is set out in the border,
and the surface of the soil for some distance
around it is covered with stones. The
stones act as a mulch, and keep the soil
over the roots moist they also absorb heat
| during the day, giving 1t out slowly during
the night, and thus serve to equallze the
temperature. We have rarely lost plant
go treated This method may be COM
mended to those who have sown the seeds
of perennials as soon as they were ripe,
and intend to set the young plants where
| they will bloom next year. Such plants
will be greatly benefited by mulch of
stones. The stones for this purpose should
not be much larger than hens egg, and
fiat rather than round. a most excellent
application of this kind of mulch is to ever
green's. Whenever they are planted 1--WE
prefer the spring., covering of the soil, as
far as the roots extend, with large stones,
as big as one can lift, will serve double
purpose. They will keep the soil over the
roots from drying out, and at the same
time anchor the tree in more natural and
effective manner than can be done with
stakes L American Agriculturist.
An Irish neighbor, speaking of his cue
cess at pig feeding, said "a man must
look at his pig frequently. Yes, no pig
| J., Ill
quently." a rushing, busy neighbor, who
never took time even to count his pigs,
but pitched them their corn and FASTENED
away to his work, always was complaining
of his bad luck with his pigs. His next
neighbor, however, had fine success. When
he went to feed he first saw that the trough
and feeding floor were clean, and then he
looked over his pigs to see if they were all
there. If one or more were missing he
spared no time in seeing what the matter
was and where they were. The laggards
found, and his pigs all at the table, he put
| in the slop, always careful that it was not
too sour, or that it varied little from what
he usually fed and he then enjoyed seeing
how every pig pitched in for ito share.
| When they were called for the corn he had
time to get in among them and spread the
corn out so all could get it readily, without
crowding and fighting for it. He even had
time to rub the backs of a few favorites,
and to stand and to look at them eat, His
neighbor, commenting on his laziness, said,
"B. would hang on the fence half hour
looking at his pigs eat and he did this
three times day, yet he always has good
luck with his pigs, and | know he dom t
feed as much as do" This circumstance
illustrates about the same principle in the
Irishman's plan of Choking at them fire.
quently." The successful feeder likes to
| feed, likes to see them eat, and likes to
keep things in order about the pens and
feeding floor, that the pigs may enjoy what
they eat ; ard when that is eaten he loves
to see them find comfort in cool shade, or
to battle in clean stream, if he can have it
SOL Breeders Gazette.
Although tie process of wine-making is
very much the same all through the Medoc,
there are notable improvements on the old
system at many of the chateaux. In the
old fashion, and at most of the small
places, the stalks are separated from the
grapes by rake, or by rubbing with the
hands through a sieve. Now at most of
the larger establishments this separation is
effected by very simple machine turned
| by two men. Mr.. Howard showed us how
easily this might be done by steam or
water power or by gas engine. Then the
old plan of treading out the juice by walk
ing over the grapes with the feet bare ia
gradually becoming less customary, though
this uncleanly method ia still the rule in
the making Of some of the very first
growths. The Messrs. Rothschild, of the
Mvntou estate, which joins the LATTE, and
place, the Chateau Londenne, have taken
the lead of most other proprietors in the
Medoc in the completeness of all arrange
ments for pressing the grapes with the
least possible contact of the hands or feet
of the vintageTs, as well as in all the subse-
quent processes of fermentation, preserva-
ton, bottling and transport. The Chateau
Londenne is not only a property where
100, 900 to 10000 bottles of claret are
made every year, but it has the largest and
most perfect stores for keeping the wines
of the Medoc and other districts as they
are brought up from the growers while
from its port on ;he Gironde, midway be-
tween Bordeaux and the Bay of Biscay,
French wines and brandy can be shipped
direct to London at smaller cost for car
riage than to Paris. AS the duty is only
one shilling gallon, there are very lew who
cannot afford a glass of wholesome claret
with water at their meals, and the finest
dessert Wines-if the name Of the Cha.
teau is not regarded as of great import.
ance-are within the reach Of men of mod.
crate means.-[Cor. London Times.