The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1884-11-09
INDOORS AND OUT.
The Farm, Garden, Orchard
and Household.
MANY MATTERS DISCUSSED.
The Time to Sow Alfalfa - Sailing
Butter-TO Keep Apples-A
Fatal Disease.

an egg INTO II, ana SUR IL up. WHEN IL
is done, favor with little salt, or sugar,
OF currant jelly.
The "yellows" in peach and other
trees proceeds from a parasite fungus
on the roots; and the disease is readily
spread from one tree to others. Destroy
ing the trees by burning has been recon-
mended as the only remedy; but 1t has
been discovered that the application of
common sulphur below the ground and
to the roots is perfect cure, the sulphur
killing the fungus.
A good cure for hiccough: Sit erect
and initiate the lungs fully. Then, re-
tanning the breath, bend forward slowly
until the chest meets the knees. After
slowly rising again to the erect position,
slowly exhale the breath. Repeat this
process a second time, and the nerves
will be found to have received an access
Of energy that will enable them to per-
form their natural functions.
A correspondent of the Nelv York Tri-
hume kills ticks on sheep by applying
buttermilk freely along the back so that
il pourS down on each side. By adding
a half pint of kerosene oil to a gallon
of buttermilk, and beating it with a
whisk to an emulsion, this remedy is
made much more effective as the oil is
an active insecticide, and the milk dilutes
1t so as to render it harmless to the skin
of the sheep or lambs.
There are few field of uniform fertility
that the same amount of manure can
be safely and profitably applied to all.
As a rule, the farmer should know where
the poorer spots are, while his help,
hired by the month or season, cannot be
expected to do so. Hence, drawing out
the manure should so far as possible be
done by the farmer himself If left TO
others its value will be much less, and
Of all farm operations manuring the soil
is one that the farmer can least afford
to have lily done.
4 practical buttermaker recommends
the following method of sailing butter.
The butter, first freed from buttermik
IN the churn, is thinly spread upon the
working table and gashed into a great
number Of burrows crossing each other.
The Salts rolled, crushed, sifted through
fine sieve, and scattered evenly over
the butter. The sheet of butter is then
rolled up, worked out fat again, and
rolled again and lattened three or four
times, each time reversing the direction
1t is then put away for twenty-four
hours, covered with a clean cloth, as a
l.
The next day the butter requires only
sufficient working to press out the excess
Of brine the salt being all dissolved) and
to avoid streakiness, after which it is
ready to pack.
The Prairie Farmer says: In the rich
valley of the Missouri grows a weed
known as wild pea, or rattle-box. This
the horses have learned to eat, and the
effect is a slow wasting away, even on
good pasture and with good feed, and
death follows. In a number of cases
there was stupOr, the animal often fall
ing asleep while eating. In some in
stances the animals would remain stand
ing for whole week, sleeping much Of
the time with head resting against some
object. Scores of horses have died
from this cause this year. The weed |
may exist, or be introduced into Utah, |
and our equine owners should look out |
for the wild pea.
Year by year mere weight counts for |
less and less in determining the value of |
cattle in Chicago and other great mar !
kets. Quality and degree of fairness, de- |
termine value much more than weight. |
A farmer or shipper will make a great !
mistake If he attempts TO fix price on |
his cattle from the prices made from |
other lots of about the same weight. |
Other things being equal, animals of |
good size command the highest prices, |
but well-formed and well-fattened steers |
weighing 200 pounds, Out-sell rough |
and Poorly-fattened ones of 200 pounds |
heavier. Remarkably large cattle are |
not preferred by any class of buyers over |
those OF medium weights.
1t is wonderful SAYS a writer in the |
~ oh
would let curd cook in the whey until it |
has taken on a strong acidity, when |
they know that this acid neutralizes the |
butter oils and hardens the curd into an |
almost indigeShble mass. The rennet |
action afterwards assists in breaking |
down the mass, but can only do so in an /
manner, owing to the partial |
destruction of the lime and other miner |
al constituents of milk. The excess of /
acidity also eXpels TO much moisture. |
and causes the cheese to become hard |
and dry, instead Of the more desirable /
qualities found in non-acid curds.
It is common practice among some
dairymen 10 give their cows, while dry, |
but scanty living. When a cow ceases /
TO give milk, any food is considered good !
enough for her This is 8 great mis-
take; the result being diminished pro-
duct of milk, both in quantity and |
quality, when she does come in. There |
IS large draft on the system to sustain
t le calf while the COW is carrying it and to
keep the cow in good condition good
feed Is as important as when she is Civ /
ing milk. -Four shillings' worth of food |
when the COW is dry is worth six shil-
lings' worth after she comes in. An
animal in poor condition cannot digest
as much food as an animal in good con-
dition. If the COW is poor when she
comes in, she will not digest enough |
food to support the system, and, at the
same time, to make a large quantity OF
E1.
A correspondence of the Tribune Farmer
writes as follows in regard TO the laying
OF eggs in winter: Give the fowls warm
drink every morning, and see that they
have an abundance of gravel. ConcOct
a pudding for them two or three times I
a week-not oftener-with the following
Place an old pail out at one
side, and into this throw the meat scraps
that are good for nothing else, egg-shells,
beans, hOminy, bFead-crusts, corn
parched very brown, coarse meal sift-
lngs, and then when the day arrives to
serve up this dish, take the water in
which you have parboiled your pork and
beans, or other greasy water, stirring
ln1ko it bran sufficient to thicken well,