The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-03-31

who e field. Where the Inlsties
were left standing in June, dead,
r.pe stalks and seed all were plowed
under or dropped off. He plowed
through the whole, and used a
cl ain to drag the thistles under;
then sowed to wheat, and got a
fine crop. Should the season be wet
after blowing, new thistle sprouts VIII
appear but not from the old stalk.
They start from roots thrown up IN
blowing. In such cases the TAR
mer should pillow a second time In
the Fall, as these sprouts are small
and tender and easily distinguished
in dry weather. Another farmer
remarks that he has never failed by
blowing to increase Canada this
ties, but by moving when they
were in blossom in two or three
seasons they can be destroyed.
CHEAP POULTRY HOUSES.
Beginners in keeping poultry
usually start out with exaggerated
ideas eff the profit to be derived
from this business. AS the build
ings for housing fowls are among
the first items Of expense, they are
apt to be constructed on far too
large and costly a scale. The in
side work should be painted, or bet
ter still sheathed with tarred build
ing paper, in order to make 1T Of
fens1ve to vermin. With two or
three windows to afford light and
ventilation a small poultry house
can be constructed for fifteen or
twenty dollars, according as the
poultry keeper is handy with tools
and able to do much Of the work
himself. Then if after n or two
years more room is desired, build
another house on the same cheap
pattern, and far enough away SO
that the fowls in each can be en-
closed in separate yards. When
these henhouses become old it will
be more and more difficult to keep
them free from vermin. A cheap
house will pay it's cost in a
very few years, and it may some
times be advisable to pull down
and build anew, which course with
expensive houses could not be
afforded. The poultry house should
never be constructed in a barn, es-
pecially one where other farm
stock Is kept. The vermin, which
it is almost impossible to clean
out Of an old house, becomes an
intolerable nuisance on horses, cat
tie or even swine.
PREMIUM BUTTER.
Daniel HI. Hale, of Rowley, Mass,
who took the first premium for
dairy butter at the Essex County
Fair last Fall, gives the following
statements: The butter was made
from the milk of grade Jerseys.
The milk is strained in shallow
pans, in a cool room, to stand until
the animal heat escapes. 1t is then
removed to the milk-room and al
lowed to stand from thirty-six to
forty-two hours. 1t is then skinned
and the cream put in the cream
jars, are being taken to thoroughly
stir it with each new addition Of
cream. When slightly acid it is
churned until the butter reaches
the granular state; then the butter
milk is drawn off, and a pailful of
weak brine put in the churn and
churned for a few minutes. This is
then drawn off and another pailful
OF brine put in and churned as be-
fore. When sufficiently washed, the
butter is taken from the churn be-
fore drawing off the brine, as the
small, cheesy particles which some
times adhere to the butter are bet
ter removed than by first drawing
off the brine. The butter is then
worked over and sailed, th%ree-fourths
OF an ounce of salt to the pound,
much are being taken to remove
all the buttermilk. It is then put
in large earthen pans and placed
in a cool cellar until the next morn
ing, when it is again worked over,
weighed and made into prints, and
again placed in the cellar until the
next day, when it is ready for
market. AS far as possible, the milk
and cream r kept at about 600
through the whole operation.
A Missouri farmer claims to have