The Penn's Grove record., 1885-11-07
FARM NOTES.

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How TO STACK GRAIN.-The fac
that nearly one-third of all the graiI
raised in the State is seriously injured
by bad stacking is a sufficient excuS
for annually referring to the subject
Generally stacking is done In a hurry
and under the expectation that it with
be threshed rs soon az stacking is done
makes farmers more careless. But 1t Is
nearly as rapidly done well, as to do ii
slovenly. There is but one thing to do
TO properly preserve the grain. 1t IS to
keep the centre OF the stack solid and
high enough. Too many careful stack
ers are sticklers for placing the outside
bundles close together, and solidly
packed down. Then carelessly fill up
the middle courses loosely. If this
practice is followed, no matter how
high the middle is kept in stacking, it
will settle so the inclination will be in
ward instead of out. The outside
course, though carefully placed in posi-
ton, should be lain so the bundles will
scarcely touch each other, without be-
ing pressed together. Then the inside
courses should be laid closely and as
carefully as possible. The greater
weight on the centre of the stack, when
finished, will cause the centre to settle
twice as much as the outside. IL this
is not counteracted by making the CEN
tire much higher. and much more solid
ly packed than the outside, it will set
tie so as to incline inward, and the first
shower will wet the stack to the centre,
and all of the profit of the years crop
is gone beyond redemption. Men who
follow threshing have doleful stories to
tell of the destruction Of grain by wet
stacks.
KEEPING A DELICACY.-The luss
cioas fruit of the vine is now ripe, and
is being picked and eaten with a relish.
But during the coming long winter
evenings, II these beautiful clusters
could be kept fresh and palatabIe, the
tedium Of the time would be passed
most pleasantly with occasional indul-
gence in the d~elicacies. How to pre-
serve them fresh and ripe, therefore,
interests many Of citizens. Certain
varieties of grapes may be kept until
midwinter if properly treated. The
punches should be cut on a dry day,
after the berries are fully ripened, and
placed on shelves in a cool, dry room.
After a few days the punches may be
wrapped separately in soft paper and
packed in shallow p~aste-board boxes
not more than two or three layers deep.
The room, although cool and dry,
should be free from frost. Another
method is to pack the punches in finely
cut soft hay, placing fruit on layers of
hay, then Of grapes, and so on for three
or four layers. Clean, dry sand is also
used sometimes i'll which to pack the
punches, and grain has been used with
equally good results. The object seems
to bs to keep the fruit cool, dry and
free from air currents. The Verg-
enues, Salem, Niagara, Amber, Queen
and Jefferson are all recommended as
being good keepers. 1t would be a mat
ter of prudence for amateurs to spare
the better varieties until the last, feast
ing during the autumn on those OF The
poorer keeping varieties.
CORN is the bane of the farm horse,
as 1t is also of the horse doing any other
sort of work, not because of not being
sufficiently nutritious, but because it
makes too much fat and not enough
muscle. The horses muscle wears
away by work as metal "a away by
friction. Fat wears away under exer-
else, but in nowise. lessons the power
for either draft or speed. On the other
hand, well nourished and vigorously
exercised muscles, without a deposit of
fat to keep them company, are much
more efficient for any purpose for which
the horse IS kept than where there is a
load of fat to be carried. The trainer
acts upon this proposition and works
the fat off, experience having shown
that the muscles, trained down by ex-
erclse until fat accumulations are re-
moved, fattening foods being mainly
abstaincd from, gives the best results
in the case of d speedy horse. The
same rule will hold good with the work
horse, though modified by the degree in
which the movements of the latter are
slower than those Of the former. If the
farmer has only corn for feed then he
will be wise if he make sale of the corn
or the greater part of it, buying oats
instead.
How CHEESE MOLD Is MADE.-The
rich green mold which lovers of Rogue.
fort cheese enjoy is called "Peniclllum
rlaucum.n and is made a~rtiilcially.
Roquefort is made from sleeps milk,
| and the interesting vegetation is So
cured by making bread of wheat, bar
ley -four and vinegar, allowing it to
get moldy, and %sprinkling a few of the
modest crumbs into the curd that is
to become cheese, In the apartments
in which Roquefort Is prepared "'the
| phenomenono-t. e., the fungus
introduced as far as possible" 1t is in
such things as this that the effete civil
ization OF the Old World leads lis. The
! man who has not learned to appreciate
, good Roquefort has not fully lived.
FROM experiments tried at the New
York Experiment Station it was dem
onstrated that ensilage al be preserved
when the silo is filled gradually. as the
! convenience of the labor on the farm
dictates, and that but little p%recautior
need be taken in filing. The uppel
layer, which becomes musty, serves a
a protection TO the bulk Of the ensilage
but the proportion of spoiled ensllage Il
the whole mass is, of course, greater IL
a silo of shallow depth than In ont
which is deeper.
THE farmers of Richmond county
Dakota. recently dubbed together e
buy binding twlne, independent o
dealers. then organized a Mutual Hal
Iusnyarcs Company, insuring standing
whest G 10 cents an acre, and nov
thew have organized a Farmers Eleyis
tor Company, and will immediatei,
build an elevator, accessible from tw'
or three railroads, where farmers vii
store wheat and ship on their W ac
count.
ga BUsHEL of corn, when compass
ed into lard, or cheese or butter say
the New Orleans Times Democrat, car
find ita market anywhere in the worlC
where the cost of sending the con-
itself would make a market for it i'm
possible. Besides this, in the making
of tho lard or butter a manurial residue