Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1886-05-14
rARM AND HoUsEHoLD.

L1ln& QepctfuS Vh VIC So"Nie'~"
soil. Here is foundation, and unless
this is in proper condition the super
structure is bound to fall.
A great deal has been saba written
as to the proper detph to plough, and
there is such difference Of opinion held
among farmers in regard to it that the
question is still as far from being. settled
as ever. We think, however, that the
leading cause for such difference OF
opinion may be found in the difference
of the land itself. That good crops are
and can be grown on shallow-ploughed
land that is good, no one will deny, pro-
yided the season be neither too wet nor
too dry; i. e., with moderate rains the
whole season. In such season any
one can grow good crops. But such
seasons are rare, and, in fact, every sea-
son is likely'to be attended with either
u long drought or u long wet spell. Now
what the farmer wants is TO guard
against both, and the only way 90 DO II
is to break up his land as deeply as pos
sible. saw not less than from seven to
ten inches. But how Is this TO mend the
matter? We answer, very easily. In
case Of heavy rain, large portion OF
the water, instead of running off, will
be absorbed by the deeply disintegrated
land, where it is held as il by sponge
for the use of the plants, and if drought
should intervene, there Is supply of
water where the plants want it, and
when exhs listed, its place is at once sup
piled by capillary attraction from below.
1t will thus be seen By deep ploughing
the farmer provides against drought Ply
having supply of water in reserve or
place ready to receive and hold it when
ever it comes. The better to insure
this however, as we'll as to facilitate the
escape Of too much water, il is better to
use a subsoi plough and an additional
team, running the same Immediately al
ter the breaking plough, and then rip
ping up the subsoil the desired depth.
This need not be done for every crop
raised on the land, but only once in
every three or four years.
1t has been well said that it is better
to have two acres OF good land, one on
top of the other, than as many acres
alongside of each other, as it costs only
half as much TO tend them. The way to
do this is by deep ploughing, and thus
doubles the path of the soil, as well as
the crops grown thereon.
CATTLE ON THE FARM. steers and
milch cows should never be kept in the
same pasture, nor should they be fed
alike. There may be no harm allow
ing them together in field in some re-
spects, but the difficulty Is that the COWS
will receive the greater attention, while
that care anu management so essential
to the success of beef production will be
overlooked. Raising beef for market
ohiI. hiot iNfuioieN 10
rapid growth of the frame, and in the
younger days of the animal too much
consideration cannot be given this mat
ter. The steers should be so kept as to
allow of being managed independently.
Cows, when in milk, require food of a
kind specially adapted to the production
of milk. Steers, when growing, con-
vert ali their food in the direction of
building up the body. There are times
when they must receive special atten-
ton different from that given tie cows,
for success depends upon how the cat
tie are managed.
DIsTEMPER IN SToCK.-Nearly all dis
eases that effect the heads or breathing
organs of stock are classed as distemper,
but are in reality colds, or contracted
from draughts of air through cracks and
crevices The mode Of ventilation us
ually practiced on most farms is by
opening at the top. There are times
when this ventilation will suffice, but
only when the wind is blowing from an
opposite direction. Any change will
simply allow the cold current to come
down on the upper portions Of the body,
and cause the animal TO take cold. In
such cases it is better to have them in
an open shed. 1t is not as injurious to
have the whole of the body exposed as
to compel them to remain where the
equilibrium of heat is disturbed.
MILK COOKIES. Two cups of sugar,
one cup of butter, one cup of sour milk,
three eggs, one teaspoonful OF soda;
sour milk is so little used since the adj
ven: of baking powders that few mod
ern cooks know how to dispose of cup
of sour milk or cream. Here is an old
time and most excellent receipt for sour
cream or milk cookies. Mix the butter
and sugar together; add the milk and
soda and the eggs well beaten; mix soft,
TUT ttllU. w HCi thO SoOhiNo oi WV o't
sift graduated sugar over them and roll
it by pressing the rolling-pin gently
over the cakes, taking care not to flat
ten them too much.
SCOTCH SHORT-CAKE.-Take one-half
a pound Of slightly salted butter and
one pound of flour; then mix flour and
butter with hands; then add four ounces
of loaf sugar and work all into smooth
ball; then roll out until it is an inch
thick; prick over with a fork and pinch
round the edges and bake for One-half
an hour in oven, with moderate fire,
in a round or square pan, according to
taste.
CHOCOLATE CUsTARD.-Make a boiled
custard with one quart of milk, the
yolks of six eggs, six tablespoonful of