Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1885-09-03
Agricultural.

1t is much easier matter to keep
horses from learning to jump over and
break down fences than to break them
of these grievous habits after they have
contracted them. Seldom. if ever, are
horses naturally breachy, but the habit
is either acquired by seeing others at 1t,
or by allowing the fences to get so poor
that the horses are tempted to get over
them. The horse that is used to good
strong fences all his life is never bad
one to jump over them.
Farmers should not make the mistake
of blowing the manure and lime under
which they have on their wheat fields.
This is always an error, as the tendency
of strength of manure is downward,and
if it is plowed under the wheat will get
but little benefit from it. BY spreading
it on top of the ground its strength sinks
into the soil where the Tootlets of the
growing grain need and can take it up
to be assimilated, and the wheat and
yonng grass derive its full benefit.
The Farmers Magazine says the best
method of ridding the ground of cut
worms is to plow late in the fall, turn>
ing the earth up deep. Do not barrow
il, but leave it in the rough condition.
The frost will penetrate the soil and kill
the worms. Should, however, the plow-
ing be done too soon, the worms will
have time to seek protection lower
down, and the plowing shonld therefore
be done as late as possible, for fear that
some of the worms may escape. PlOw
the field again in the spring. but as early
as possible, and the work of eXtermina-
tion will be complete.
Put the wheat in as early as the
ground can be put in the best possible
and all the manure which can
in any way be raked is hauled on the
field. Every advantage is to be gained
by getting fall crops in early, so that
they can have a fair chance to get an
early start, and make enough top to pro-
tect the roots, before winter sets. in and
checks plant growth. Another reason
for sowing the crop of wheat (or rye)
early is that it will get so much bet
ter rooted and will be better able to
the action of the frOsts with
put being thrown out and killed.
Ounce butter is made by slicing pared
luinces, and boiling them i'll sufficient
water to entirely cover them; let them !
cook until they are reduced to pulp, then !
rub this through seive, and to each |
pound allow three quarters of pound of |
sugar; let this boil until the pulp is al |
most like jelly. 1t will harden of course
/, flor Tut in nla anH If 10 |
we'll to have this in mind when prepar~ |
ng it. When preserving ounces you |
IAN easily make more syrup than you |
will need TO put into the cans with the |
'ruit; this you can put up il sealed bot |
les or pint cans for flavring sauces |
The sauce served with apple dumplings |
S especially nice with ounce fiavoring. |
How TO KEEP CIDER SWEET.-Pure |
weet cider that is arrested In the pro-
,ess of fermentation before it becomes
lcetic acid or even alcohol, and with
acid gas worked out, is one of
he most delightful beverages. The
farm, Field and Fireside recommends
he following scientific method of treat
ug cider to preserve its sweetness.
" hen the saccharine matters by fer
u nentation are being converted to alco-
lol, if bent tube be inserted air tight
nto the bung, with the other end into a
,ail of water, TO allow the carbOnic acid
as evolved to pass off without admit
ing any air into the barrel, beverage
will be obtained that is fit nectar for the
ods. A handy way is to fill your cask
early up to the wooden faucet when the
ask is rolled so the bung is down. Get
common rubber tube and slip it over
he end of the plug in the faucet, with
be other end in the pail. Then turn the
lug so the cider can have communica
ion with the pail. After the water
eases to bubble, bottle or store away.