The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1884-06-24
FOR FARMERS.
STARTING TAME GRASSES.

GRASSES.
A Kansas Farmer writer says red
clover, alfalfa, orchard grass, blue
grass and meadow Oat grass are best
sown in the fall or spring, and some
persons SOW bluegrass in August or
September. Clover and timothy,
timothy and red top. red top and blue
grass and white clover (for lawns
may be sOwn together. Timothy
does well sown ON rye ground immedi-
ately after the grain All the other
seed above named should be sown as
early in the spring as the ground is fit
to receive it. Have the ground in the
best condition clean and fine. If
seed is sown broadcast, harrow lightly,
and if possible scatter straw or hay,
or strawy manure all over the sown
ground. This serves to protect against
wind, which often uncOvers seeds and
blows them away. If the ground is
dry rolling will be good after the har-
row. If a drill is used no narrowing
need be done, but the roller is useful.
Quantities to SOW per acre: Red
clover, ten to twelve pounds per acre !;
alfalfa, twenty-five pounds timothy,
fifteen pounds; orchard grass, twenty
pounds: Kentucky bluegrass, three
bushels if for lawn, one half that much
for pasture; red top twenty pounds /;
johnson grass, one bushels meadow
Oat grass, twenty-five pounds. Our
advice to all beginners is to prepare a
piece of ground and divide it in plats,
Oh each one of which SOW different
kinds of seed. and thus by experiment
learn what will suit your particular
soil and climate best. As soon as the
weeds get high enough to cut, NOW
them down, but not very close to the
ground, and let them lie ; do this as
often as necessary during the first
year. Don't attempt to make hay
during the first year. Now the
weeds, and if any Of the grass is high
enough to be cut. very well but NOW
for protection to the root, not for hay.
THE BEST BACON.
A farmer of long experience gives
the following plain direction how to
make the best bacon
The hest bacon is made from pigs
which will not weigh more than 125
pounds when dressed. The
rashers or strips for the
bacon are cut length wise of the
pig and about half of the sides
are used. The portion next to the
backbone is fatter and lacks in muscle,
and is not so good on this account.
When bacon is made from small
pigs-thOse weighing less than 100
pOunds-tbe whole Of the sides are
used. Red and black Berkshire pigs
make the best bacon, because they
have the largest proportion of lean
meat. Six pounds OF salt and four
ounces Of saltpetre should be used for
100 pounds Of meat. Five pounds of
brown sugar may also be used, or two
quarts of mOlasses. If the bacon is
cured in barrel, the salt, saItpetre,
and sweetening should be mixed and
portion sprinkled on the bottom of
the barrel, and some also between the
layers of meat and on the top, and
water enough, after the meat is
packed closely, put On to cover it.
In month the meat will be ready 10
smoke. Too much smoke will color
the meat and give it rank taste.
Another way toIcure bacon Is to rub
the above mixture ON the flesh side of
the strips of bacon and then pile it up
one piece above another, and let it
strike in. Alter three days rub again
and pile up as before. A week after
rub again and pile it up, putting the
flesh side up every time The mix
ture should be divided into three /
equal parts, provide for the several
rubbings. At the end of a mouth
the meat will be ready for smoking,
or before if the salt has all struck in
and the surface has become compare
lively dry, which is an indication. |
After smoking, the rashers should be
sOwed up in bags made of cotton
cloth, and hung up in dry, in dark
place. If the bags are whitewashed |
on the outside all the better, as this
will keep the worms out.
CROP OF DELAWARE PEACHES.
The following figures will give