The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1885-05-03

The best time to hatch turkeys is in
the month of May. when the SHOWS are
gone and the ground is dry. Young
turkeys will not thrive in confinement,
and they easily succumb to dampness.
1t is best, therefore, not to attempt to
hatch them too early as there will be
greater loss. Young tdrkeys do best
when the grass is plentiful and insects
numerous. They will then grow fast
and give but little trouble after they
have passed the first stage of their
growth.
The strawberry wants two things in
abundance, manure and water. The
ground cannot be made too rich and
productive Potash and phosphate,
especially potash, are specific manures
for strawberries. They never seem to
know when they get enough of them.
Barn-yard and stable manures contain
them all, and can safely be used in any
quantity. The more you use of them
the more the profit. The last load in
all cases paving better than the proceed
ing one. Use manure freely for great
profits in berry culture.-Er.
Parker Earle, the well-known fruit
grower of Illinois, believes that the soil
on which strawberries grow has much
to do with their shipping qualities. His
experience teaches him that the berries
grown on poor, sandy soil Will hardly
endure shipping a hundred miles, while
the same varieties of berries from
stronger, better land posses great ship
ping capability. He also calls attention
to the fact that purchasers, as rule,
pay more for berries of attractive APP
pearance than for flavor, an illustration
of which is the Monarch, of high flavor
but poor color, which is rejected for
Wilson or Captain Jack, both sour but
well-colored.
We advise two new features in graft
ing, namely: Shaping the graft at the
bud and setting it with the white wood
above the stock. These two features
we find, by the experience of thirty
years in all forms of grating, to be
valuable and new. We never saw them
recommended before, land have tried
them for a long time, and would not
graft any other way. We have tried |
many experiments in grating, but
these we claim to be original. The first |
feature of the bud form of graft will |
seldom fail to take, and the second will
always make a wound heal over the |
soonest. We have often had, in top |
grating, the graft to make growth of |
one-half inches in diameter.-Er.
That female cattle can be successfully |
converted into beeves has been thor |
oughly demonstrated by practical ex
perience. This fact is, therefore, no /
longer questioned Spayed heifers are
equally thrifty,aS steers; and while they
do not grow as large, yet the quality Of
the meat is equally as good as that of
the opposite sex. Notwithstanding all
this it was never considered advisable
to spay the heller calves, as long as there
was scarcity of cattle and an over
abundance OF grass. And now the indi-
cations are quite the reverse will soon be
the case. Cattle owners should, there
fore, consider the advisability of at once
taking steps to guard against the posi-
blllty OF an over production by stopping
the increase by spayIng and making
beef of those female calves. In this
way they will not only prevent their
herds increasing beyond the capacity of
the range, but by making butchers
cattle of this surplu and increase, they
will put themselves in position to
market them.
The only time that all the buttermilk
and what it contains can be separated
from the butter, is while the butter is
yet IN granulated form. If the churn-
ing be so far advanced that the butter
will be gathered in large lump. It will
have all through the lump more or less
buttermilk, in which buttermilk there
will Of course be membranous or case
Gus or other solid matter. Not only
will the grain of the butter be injured
by the kneading required to remove
little else than the LIQUID of the butter
milk, leaving much of its solid matter
with the butter. The
kneading of the butter tends only to
press and solidify all the solid matter
Of the mass, squeezing out only liquid.
Moreover, when the buttermilk is
gathered into . lump of butter. any
faint or impurity in the buttermilk, by
closer, longer, even permanent contact
With the butter. materially Injuries the
quality OF the butter. If, on the other
be drawn away before the butter has
advanced beyond a granulated form
q more perfect result is secured. By
washing the butter at low temperature .
With water and brine the buttermilk
and all IT contains may be removed from e;
t, and before any faint or impurity has 4
been given to the butter, and the grains {
be saved from kneading that otherwise
would be necessary. In this process ,
butter will be taken out comparatively !
little affected by defects or faint in /
,ream. Cream may be advanced more 8
,r less toward a bitter taste or decay S
md the butter. because being enclosed
n and protected by its pellicle, not vet
affected. 1t is because of this profec-
ion that sweet butter may be made :
rom sour cream. Sourness is an adj :
Tancement toward decay. 1t is equally
rue that the cream may be more or less
bitter and the butter hidden AWAY in il
,e yet sweet. When churned, the sour
less or bitterness is in the buttermilk
md the butter is yet pure. The butter 7
milk adds its sour or bitter taste to the
,atter according to. the quantity and
.une of its presence with the butter.
The obvious remedy is the quickest and {
most complete preparation possible
LORdon ProriSioner.