Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-12-13
A FEW GOOD THINGS.

Give the old fowls generous feed with
some meat, to take the place of insects,
which are now scarce; they are growing
| their winter coat Of feathers and need
attention.
Oats make the best grain food for
young stock, ard especially for calves
and colts. If ground and fed with tur-
| nips (oooked) the young stock will thrive
on such diet.
The farmer is usually too busy in Oc-
tober to think of going into the woods,
but if he could find time 60 cut his wood
for home use, he would find it much bet
ter than if cut in mid winter.
& correspondent of Field and Farm
says that of thirty COWS dehorned, last
| winter, twelve aborted and five died. He
says that the remainder were not worth
two-thirds their former value, and did
not give more than half as much milk as
before.
Sunfowers are used in Wyoming Ter
ritory for fuel. The stalks, when dry,
are as hard as maple wood, and make a
not fire, and the seed neads with the seed
in are said to burn better than hard COAL
An acre Of sunfowers will furnish fuel for
one stove for year.
Often dairymen are puzzled to know
why their butter has a bad flavor when
they have been careful to keep it from
anything that would faint is. The trouble
is with the salt. While the butter was
! carefully guarded the solt was not, and it
| absorbed odor which spoiled the butter.
If not already done put the winter ap-
pies in the cellar at once where the tenn
perature IS low and even. 1t would pay
well for fruit growers to arrange cold
stoJ age rooms for their fruit. An even
low temperature is what is wanted, and
the fruit should be put into it as
soon as taken feom the trees.
A cutivator has been patented by Mr..
Samuel B. Cunningham, of Iuka, Ark.
IL has regulator wheel which may be
adj listed to determine the depth TO
| which the plcwshare shall cut, and also
literally to serve as a fender, to prevent
the crop being covered up by the earth
thrown up, being especially designed for
use in cultivating young crops.
If wanted for use during winter, onions
are best stored in dry loft provided
with a stove to keep out the frost. A
temperature of forty degr ees suits them.
If they are not to be used until sprin~
shady spot, and after being frozen solid,
covered with litter enough to keep them
from thawing easily when they will usual
ly come out in fine order in the spring.
If the butter maker would thoroughly
please his patrons and secure from them
the highest prices going, his butter must
not only be of good quality but uniform
ly good. It will not DO do to furnish
poor article one month out of the twelve,
Or even one week out of the ffty-two.
When butter is so evenly superior that
customers are able to detect no apprecis-
BILE veriation in it, the maker should be
getting fne price.
Cleanliness ia the dairy is one of the
most essential points in butter making.
We have an idea that if the consumers of
the article could see, in all cases, the
surroun 1ings of the dairy in which the
b1tter is made, that is placed before
them, and smell the odors in which it is
manufactured, that lots of it would be
left uneaten. We have an idea, too, that
much of the short life of butter is attri-
utable to the fact that these elements of
decay are impaired to 1t as it passes
through ne dairy or factory.
The only conclusion We can draw from
the experience OF feeding mlIcn COWS,
with succulent food and silage, said Prof.
Lloyd in his paper at the British Dairy
Conference, is that the water that exists
naturally in vegetable issue has special
effect upon the animal, and cannot be
adequately replaced by the water drunk
in the usual way. In my opinion it seems
that in vegetable matter there is an in
innate union between this water rheEi-
cal and the cor stituents of the vegetable.