Daily Republican., 1883-11-13
A G. K &c UL LTU K AL
SELECTING SEED CORN.


The time and manner Of selecting
seed corn Is doubtless well known +,
most farmers, az 1t should, but it is MOI
practiced to the extent that the impor
tance Of good seed demands. The
seed which 10 to produce the future crol
should be of the very best quality. The
multiplicity of other work very often
causes the properi saving Of seed to be
overlooked until too late, after which
the farmer must do the. best he can and
put up with an inferior quality. Tc
avoid trouble, expense and risk, OBJ
serve the following rules for selecting
seed corn. DO not lot them got out Of
your mind until the work IL accom-.
plished. If farmers will follow thi.
course yearly the crop will gradually
increase:
l. Pick the ears that set nearest tc
the ground.
2. Those ears having a short foot
stalk.
8. From stalks having the most ears.
Generally but one ear on q stalk Ia
proper for seed, and that usually the
second ear. If the first ear IL as good,
take that.
4. Never take from stalk having but
ono ear, If stalks can be found having
two or more ears.
B. Always take ears that are filled
out full TO the end, and that run
beyond the husk, If such can be had
d. Lay up four or five times as
much Az will probably be wanted.
7. Wh'n you come to plant, before
shelling, break every ear aud see if the
pith of the cob IL dried up and hollow,
for If 1t is not, the corn 10 not fully
ripe. Then shell off the butt and tip til
you come to the long grains.
PRESERVING SALT MEATS.
Much OF the corned beef and salt pork
put up by farmers becomes tainted or
completely spoiled during the summer
and fall. The injury is not CAUSED by
using too small amount of salt. Az
rule, much more salt is employed than
is necessary to preserve the meat.
Sometimes 1t contains inpuri ties that
cause the meat to contract bad flavor.
Pure salt should be employed for pre-
serving meat and dairy products. 1t
costs but little more than that which IL
impure, and is mOrs satisfactory in all
respects. Meat packed in q barrel and
covered with brine becomes tainted or
spoiled, liz consequence of small por-
tons of 1t, or some of the fat or blood IL
contains, coming TO the top Of the brine
The air comes in contact with it there,
and decomposition takes place.
The products of the decomposition of
animal substances always have an un.
pleasant taste and smell, and these In
the case of meat 10 o barrel are Commu.
nicated to the brine and from thence to
the meat. Meat packed in brine should
be cut in pieces with very sharp
KIN fe This will leave the edges smooth
After it has teen for few days in the
brine the latter should be poured off
and boiled. The boiling will cause all
the impurities to ri>e to the susface
while the bio ID will be coagulated.
These substances should then be skim.
med off, and when the brine is cold it
can be returned to the barrel If the
brine does not continue pure, the oper-
alton of boiling should be repeated.
Special pains should be taken To keep
the meat under the brine at all times.
A perforated top or false cover, or a
frame work, should rest on the meat
and be weighed down by clean stone.
If these precautions are employed
the Liability of spelling will be very
slight.