Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-03-02


der the wall, as they often do, and
making quite too free use of our
stores of fat things. 1t makes a
good bottom, which may at any
time be swept like any other floor
Tribune and Farmer.
WHAT TO FEED CALVES.
j. Z Saunders writes thus to the
Maine Farmer Last winter / kept
two COWS which dropped their calves
one the 22d of February and the
other the 18th of March. l then
bought and had given to me five
more, from one to six days old, which
/ brought up by hand. | gave them
new milk until ten days old; then
skinned milk and hay tea. the milk
being set from As to 60 hours before
being skinned. l made the hay tea
by filling tin wash-boiler with hay
and putting in three pals of water,
from which | would get about two
pals of tea | STEPPED the same hay
three times, turning it upside down
in the boiler the last time. | scald-
ed the milk and then let it stand I'M
til it was about as warm as when
drawn from the COW; then gave one
quart of milk and two quarts of tea
TO each calf, morning, noon and
night. | also gave each one pint of
oats at noon, after drinking the tea.
| kept them in clean pens, with an
abundance of good bedding. | fed
them until twelve weeks old, and then
| turned them out to pasture on new
land that had only been pastured one
summer; and when | put them in the
barn last fall | fed each two quarts
of turnips per day, with plenty of
good hay, for about three weeks,
and since that time they have had
nothing but hay and plenty of water,
which | warm for them. The result
is have seven as good-if not the
best-calves l ever saw in one barn"
SHORTS VS.. BRAN.-The difference
between the present shorts in market
and the old-fashioned bran is, that
in shorts of to-day the starch is more
completely separated from the husk
or bran. The old-fashioned bran
from farmers grists contained much
of what is now made into the highest
priced flour, and contained larger
proportion of gluten, as coming from
the layers nearest the husk. The
shorts are cheaper at S22 than the
wheat -four at S34 per ton, because
the digestible albuminoid or muscle
forming matter is as large in the
shorts as in the wheat flour, and the
fat is twice as much in the shorts, so
that the superiority of the flour is IN
the starch, which is not the most
valuable element. Good oats at S25
is cheaper food than poor -four at
S34. 1t will be more economical of
food values to feed oats, shorts and
cotton-seed meal eff the cotton-seed
meal is decorticated and pure,) in
connection with rough hay for grow
ing steers. The oats are better
ground, but may be fed in the mix.
ture unground with shortcut hay.
.--. -
STONES AND THE SOIL.-In some
very stony localities, it is popular
belief that stones are in the process
of formation, or as it is often ex.
pressed, 'they grow The fact is
instead of any increase of a stone
from the surrounding soil, the actor
is in exactly the opposite direction
All of the soil. save the vegetable
matter it contains, results from dis
indignation, and the breaking dowl
and powdering, of solid rocks o.
stones. Changes of temperature
contracting and expanding them
break down stones. Rain penetrate
the pores of rocks, and freezing il
them, throws off small particles
Rain also dissolves some of the con
g stitnents of rocks, especially thos
largely, or in part, of limestone
Finally, plants aid in breaking u
rocks into soil, by the action of thei
= roots while growing. Also, whe
decay, various compounds, including
acids, are produced, which act upo
rocks and aid in reducing them t
-. powder. Instead of there being any
thing like to increase in the siz
of rocks and stones, there are a nun
= ber Of agents silently, but ceaselessl
- at work, slowly converting them t
soil.
10 The poets are getting ready for a gel
IS eral attack on gentle spring
l.
ALL SORTS.
s. Scott Emulsion of Pure Cod Liver Oil,
with HypOphosphites,
Is Most Nutritious and Strengthening
Ill DR.. c. F. Knight St. Joseph, Mo-, says: 81 ha
"a used SCOTS Emulsion for three years. with