The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-11-28


wo4t freeze. Some save carefully the
pest ears and braid them up and hang
up 70 dry, which viii do If they dry be-
lore hard cold spell. but if they do not
me germ will be weakened If not killed.
Inc safest place is where there is no
danger OF freezing
An important factor in successful
winter dairying is to keep the cows 50
warm that too much Of the force in the
feed Will not be required 10 sustain the
normal animal heat. A COW exposed TO
chilling winds and low temperature
cannot secrete large quantity of milk,
although supplied With unlimited
amounts OF food COW cannot eat
and digest enough food 70 maintain g
large flow of milk under such con IL
tons. Give them wsrm stables and do
not expose them 10 cold winds and low
temperature at any time, not even 70
go 10 drink or for exercise. etter
bring the water into troughs IL the
barn and drive them out for exercise in
milder weather.
Even a riDe, dry onion, says the
Michigan Farmer, contains at least
so per cent. OF water, and when large
mass Of them are kept together they
are liable 10 "sweat. and the skins and
tops become amp; and If the tempera-
tire is above freezing they will throw
ont roots and commence TO grow, Just
as they would IL the damp soil. Ii il
Is necessary 10 keep them in a large
mass put them in dry place, such as
q shed or barn; then they will freeze
solid and stay frozen till wanted in
spring. They must be well covered To
keep them from thawing. and you
should avoid putting them IN a barn
with a basement underneath, where
horses, cattle, sheep or hogs are kept,
as the warmth from the animals might
thaw them out.
In solving the very important prob
lem to the farmer of raising that for
which he will find ready sale. the many
advantages afforded By little atten =
ton to the raising Of a serviceable class
of horses should not be forgotten.
There are few farmers who could not.
at really trihing outlay and with CON-
paratiyely lItttle trouble, raise a couple
of good colts for sale every year. In
this matter. as In all other operations
OF crop producing, the character of the
product raised must be desirable; the
farmer who raises scrubs and the farmer
who raises weeds, are on the same foot
ing.
PROFESSIONALLY, the kind of horses
most easily raised on the farm is the
product OF a cross between the draught-
breeds and our common native mares.
As rule, such animals are tradable and
in such general demand as to be readily
sold, when three years old, for $3.50 10
500. Indeed. the farmer whose re-
sources are limited and who wishes to
dispose of them earlier, can still do SO
At very remunerative fgures.-Er.
C. H. Young gives some interesting
facts and experiments on feeding and
fattening sheepi in an article contributed
10 the National StOckmsn and Fdrner
which tends TO show that moderate
exercise and certain degrees of animal
heat are very important facts to be con-
sidered. Among other things he So IS
mo. l. Five sheep were fed in the open
air. between the 1st Of November and
the Is; Of December. They nsumed
80 pounds CT food per day, at a temper
ature OF 44e. At the end of this time
they weighed two pounds less than
when first exposed. Mo- Five sheep
We're put under shelter and permitted
to run ~ temperature o. 49s. They
consumed at first 50 pounds then
20 pounds of food per day,
and increased in weight % pounds. No.
8. Five sheep were put in a shed anc
not allowed any exercise; they ete ct
first 81 pounds, then 50 pounds per day
and increased III weight 20 pounds. No
1. Five sheep were kept in the dark
quiet and covered they ate IS pounds
per day and increased in weight S
pounds"
Mr.. Young considers the best and
cheapest plan Of fattening sheep, per
day is: oil cake y pint: Swedes 5
pounds; barley a pint; clover hay.
Glover hay is not wanted where
Swedes are given. And by one trial
farmers will De readily convinced. that
while theory in many things is q very
useful guide, il is practice that makes
perfect"
We generally look upon the roots of
trees as the parts that nourIsh. but the
roots are the mouths through which
food is taken. 1t is more correct to say
that the stomach nourishes rather than
Of the tree rather than the
roots. By severely cutting back
heads of trees / can almost suspend
growth. Thus we often leave branches
that / know must come off next season,
simply TO induce growth of the part
that is to remain permanently. Some
people seek 70 urge the growth Of scions
IN newly grated trees by removing
all large limbs. They should re
that they thus remove
Il atU whichlI induces growth. and
and after such severe slaughter many
Of the ferrous roots will be found dead,
Tor IL they have no work to per-
iorm. they become feeble and short
lived. We must distinguish the
Inference between trees and vines. If
We wish the grape TO grow vigorously
We cut it back closely, for its leaves
Ire very large, and it has the
iaculty OF covering with q trellis
only few buds. Thus we
ut the feeble-growing vines back
more closely than strong growing, for
D. close cutting We get more foliage
han by leaving canes long. There
ore, in pruning trees the danger lies in
,utting too much. and with vines in not
cutting away enough. II you wish the
rec TO spread, cut TO an out
ide bud; If TO run higher and
loser. 10 an upper or inside
,ut. Leave no crotches, as they
ire certain TO break when laden
tut close TO the shoulder, but DO not
nj the shoulder. Remember that he
Who does not trim tall get the most
growth Of tree, yet he who trims often