Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-07-08

varieties used for food do not exceed
6OO. vi edible fruits and seeds there
are 1OO ciassed as vegetables, 100 as
roots and bulbs, so varieties of grain,
about 70 OF which produce sugar and
syrup.
To kill bugs in peas pour almost
boiling not water upon them let it re-
main about ten seconds and then pour
OFT. This will not hurt the peas, they
will sprout all the quicker for it and it
will destroy all the bugs at once. We
have practiced this method successful
~ Tor years, says the Orange County
Farmer. We do it just before planting
the peas.
SOME years ago the Danish govern
ment establish schools for teaching the
art OF butter-making. The result is
that Danish, butter is now much high
er IN price in the English market than
that from Ireland. The latter country
used to supply the finest butter used
IN England, but Irish butter is now
much poorer in quality than formerly,
it IS said from the fact that many of
the best butter workers have emigrat-
ed to America or elsewhere.
+. ID. CURTIS says, in the Country
Gentleman, that the sudden stimulus
OF a considerable feeding of grain to
sheep will cause the wool to make
more rapid growth, and a Joint will be
made similar to the connecting rings
on trees, which mark each years
growth, only the one in the wool will
be so weak that the wool will separate
with the least pull. These rapid starts
must be avoided on this account, and
on account of their effect on the bow
els.
OATS make for work animals much
better ration than corn makes, and
the former should be fed largely, if not
exclusively, during the busy and hot
season. Corn produces fat rather than
muscle; oats produce muscle rather
than fat. Hence, while the horse fed
on oats may not be so fat as the one
fed on corn, it will be capable of more
muscular exertion and will be IN better
health. Corn produces more bodily
heat than oats, and is therefore not
as good food.
PROF. l.. B. ARNOLD says a dairy
farm costs 10 per cent. less to operate
than grain growing or mixed agrlcult
ure; second, the mean returns average
little more than other branches;
third, prices are nearer uniform and
more reliable: fourth, dairying eX-
hausts the soil less; fifth, it is more Sc
cure against changes in the season,
since the dairyman does not suffer so
much from the wet and frosts and va
rying seasons, and he can, if prudent,
provide against drought.
PURITY in butter and cheese consti-
tlltes it's chief value in the markets of
the world. 1t may be perfectly pure
after it has lost the fragrance i'm
parted to it by the nature of the food
taken. Any popularity OF heritage or
other food is impaired to the milk.
Poison may be conveyed to milk in
food. The chief value of butter over
any other fat oil, lard, tallow, etc.. is
the presence of grateful odor. This
may add from twenty-five to fifty per
cent. to its value. 1t does not involve
three per cent. in the cost of manu-
facture.
WHENFa new mich COW has her calf
taken from her she will often hold up
her milk, apparently for the purpose
of saving it for her offspring, says a
contemporary. 1t will require time
and patience to overcome this habit.
The operation ofmilkingi is pleasant to
the animal, and if she is given a mess
Of warm Stops while being MIXED, her
attention Will be so diverted that she
will yield without remembering her
calf. 1t is important to milk clean
from the first, as retention Of milk in
the udder Injuries it and tends to de-
crease the yield.