The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1888-01-28

o'"8 <S<&t@ " manu-.
Some good farmers are readopting
the old method Of thrcshing their oat
crops with fall, leaving tho work to
be dono 10 winter. and thus furnishing
employment to men who would other
wise DO Idle. There are some other
advantages in this practice not includ-
ed In tho employment II gives to labor
IN winter. The freshly threshed oat
straw Is readily eaten BY stock. and
there are usually enough light oats in
u to make 1t possibly good feed II is
better TO leave light oats In the straw
than to put them in the bin among the
threshed grain. for unless the grain Is
carefully graded some OF these light
oats will 60 in the seed aud help TO
dcteriorate the crop. With hand thresh-
ed oats In cold weather. there has been
no danger that vitality OF seed has
impaired by heating. Whilc.the oat is
In the shcaf any dampness in the grain
Is absorbed by the chat. aud as the
head is bulky and porous il dries out
without injury. Oats lhreshed by ma
chine rs soon rs harvested. and then
dumped. several hundred bushels. per-
haps. In one bin. are pretty sure TO
heat IL would be better la such case
II the seed were entirely spoiled instead
OF having its vitality impaired. The
crop comes up weak. and II the season
Is not every way favourable il Is par
tlal failure at the best. and this makes
larger proportion OF poor oats for
the subsequent season.
HOW TO MAKE A LARGE PoULTfcE.
A flannel bag should be prepared. a
convenient size being twelve inches by
eight. This should be closed at three
edges and open at the fourth. One
side Of il should be about one inch or
one iucli aud halt longer than the
other. and I; is convenient also 10 have
four tapes attached at the points which
form the corners when the bag Is clos
ed. in order 10 keep the pouliice in
position. Besides this. another strip
OF flannel should be prepared Of the
same breadth us the length of the bag.
and long enough TO wrap around IL
once or oftener Crushed liusccd.
bowl and spoon should then DO got to-
gether. and the spoon and bowl thor
oughly heated by means OF boiling
water; the poultice should then be
made with perfectly boiling water. and
ra ~ A. To- aair
should be poured Into the bag. prev
iously warmed by holding il before the
fire; the flap. which is formed by the
longest side of the bag. should now be
turned down and fastened in is place
by few long stitches with needle
and thread; IL should then be quickly
wrapped in the strip of Hannc (also
previously warined) and fastened In
stu, IL necessary, by means OF the
tapes. II may be covered Oh the out
side with sheet Of cotton wool. In
this way tho poultice may be applied
boiling hot TO the skin without burn
ing; the two layers OF flannel. which
are at first dry. allow the heat TO pass
very gradually indeed to the skin; rs
the moisture Of the poultice sonks
through them. they become better con-
ductors, and the heat passes more
quickly. but the increase Is so gradual
as not TO cause any painful sensations
whatever, but only one OF soothing
and comfort The poulticc. also. nat
urally keeps much longer hot. and the
necessity for changing il arises mucl,
less frequently
BRoILED STEAK.
When beef is butchercd in cool
weather--say In December much
Of il rs is intended for steak may DO
hung in cool place. without salt. and
steak cut from II ms needed. rubbing
little dry meal over the freshly cut
part. 10 prevent drying and crusting.
The longer the meat hangs without
salt Tie more tender the steak will be.
Broiling steak is n very simple process.
and yet we rarely find properly
cooked steak on either public or private
tables FIRST trim of the rough edges
and waste fat with very sharp knife.
and pound tho steak until il Is thin. A
great many disapproyc OF this idea Of
pounding; bur. nevertheless. II Is tho
right way. The gridron was formerly
used for broIling steak. but Il Is by
no means necessary. Some have an
idea that steak must be cooked right
on top OF the stove. but Il not very
careful the lire will get too hot aud