Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1888-02-29
THE FARMERS INSTITUTE.
Close Of the most Interesting meet
ing ever held in Austin.
Tuesday Evening and Wednesday.
Wheat In India.

Wheat In India.
Tuesday evening the work of the
Farmers Institute was continued by
lecture in the Opera House by VIM.
Dickson, on The Ryot; our rival IN
wheat in India.'' MIR. Dickson's lecture
was extremely interesting, not only tor
the valuable information it contained on
an almost entirely unknown subject, but
also for the constant out-croppings of
his genial Scotch wit, that at times con-
vulsed the entire audience with laughter.
MIR. Dickson was a resident of India for
twenty years and in that time had be-
come perfectly familiar with the agricul'
tural methods of the Ryot, or Indian
farmer, The plow of the gentle Hin
doo' in its primitive simplicity and ap-
parent ineficiency was exhibited to the
audience, and their pity was aroused for
the farmer and his little Bullocks by ex
planning the method of using it. In spite
of his awkward tools aud his little field
of an acre or two, the Hlndoo by his
very simple requirements in the way of
food and clothing, is able to put wheat
in Liverpool at a price ruinous to our ag-
riculturalists with their far superior
methods and means.
WEDNESDAY MORNING.
The institute was divided into four Sec
tions. To one class Supt. Gregg gave a
talk on the good dairy COW. c. L. Smith
spoke to an interested audience, consist
ing mainly of ladies, on small fruit cul-
ture. To another class Mr.. Dickson
talked on his faverite theme, the horse.
In another part of the room F. A. Tick
nor spoke on bee culture.
At 10 o'clock the four divisions came
together to hear Supt. Gregg explain the
different organization required for beef
and dairy cattle, demonstrating that
beef development and dairy qualities can
not be obtained in one animal. The
man that undertakes 1t is sure to fail.
BLUAT AND BLACKLEG.
Mr.. Dickson was called to the rostrum
to speak of bloat and blackleg and their
remedies. Bloat is caused by a stoppage
of digestion, while fermentation goes on.
Glover eaten while covered with frost or
dew, is liable to cause it. A remedy is to
cut hole in the left side infront of the
| hip. Before the disease has reached the
severe stage give drachms of carbonate
of ammonia. Blackleg is apt to be pre-
valent among cattle kept on marshy land
or near stagnant water. Blinking the
first symptoms Three drachms of chlor-
ide of potash three times a day is the
best remedy. Carbolic acid diluted in
water is good. Calves are rarely cured.
Old cattle often recover, but about the
| only thing TO do with calves is to keep
them from getting these things.
DEHORNING,
Mr. VanHamert of Grand Meadow was
given ten minutes to explain his system
Of dehorning. He uses a stiff backed
saw, wood saw is best, and cuts close to
the head, between the head and first
wrinkle on the horn. Does the job up
quick and the cattle pay little attention
to the surgical operation. The constant.
lY growing interest in dehorning makes
the subject of great Importance to every
one, and Mr. VanHamert's remarks re-
ceived close attention
Miss Maria Sanford, professor of elo
cution at the State University. having
arrived in the city, was called for anC
favored the audience with a delightful
rendering of Longfellow's Leap of Rous
han Beg
WEDNESDAY AFTERNOON
At o'clock. Supt. Gregg treated al
interested audience to an entertaining
object lesson on the COW, having before
A Short horn, and indicating the dairy
points Of each.
BUTTER MAKING.
At two o'clock the Institute again as
sembled at the Opera House to witnes!
an exhibition Of butter making by Mr.
Holmes, beginning with the cream an(
showing his method of churning an(
working. Mr.. Holmes churns his cream
at temperature of SO degrees in summe
and 62 degreee in winter. He sets tn,
cream in cans ST inches in diameter ant
II inches deep at temperature of below
60 degrees. Rapid cooling at first is nee
essary to get the cream from the milk
After the first six hours it does not mat
ter. Have dish to hold cream enough
for an entire churning. Keep the cream
two days in summer and three in winter tt
ripen. In winter set the cream in waite
; at 100 degrees to ripen. Do not let i
| e,,o1, Nouor nco ;oo ooo1 ,r..-~