Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1889-11-08
NO. |
Agricultural.

thinks 4 mistake has beeu made by farmers
in not using screenings for food. In pro
portion 10 cost lac considers srch food
cheaper than wheat, and recommends that
screenings and Eran be fed to all classes Of
stock
Put the garden seeds away in tin boxes
carefully labeled, or the mice and ants
may destroy them. All seeds should he
thoroughly dry. well looked over. the i'm
perfect seeds Of beets. melons, squash Iand
other coarse seeds) removed, and the
boxes kept in dry place.
The horse is blanketed to prevent colds.
while the cow is turned out to face the
storms. The cow cannot endure cold any
better than other animals. and though it
may not be necessary to blanket her, yet
she should have she'd. or some other pro-
lection in the barnyard
II the food is diminished and animals be-
come poor, the amount of food required to
get them in good condition will be greater
than the amount Of food saved in an at.
tempt to economize. Keep the stock al
ways in the best condition, and the cost If
maintenance will be lessened.
A mixture Of ensilagc and finely cut
clover hay is Claimed to be ssiperinr to be.
or ensilage alone. as the two kinds of food
serve to partially balance the ration, the
ensilage being carbonaceous and the clorer
nitrogenons. IL is always cheaper and
better to feed mixed ration to all classes
of stock.
In Ohio the walking gait of horses Is en-
eouraged- At the State Fair walking
match was arranged, the time for four
nintis of a mile varying from 40 to 5.4J
Each horse drew half ton Of coal. II Is
worthy OF being made part of the pro
gram at all fairs, as the walking gait de
serves more attention than it has received.
There is no reason for retaining an I'M
profitable COW, yet in ali dairy stables may
be found cows that do not pay for their
food. The profit derived from the best
cows is made To cover the loss from Others.
1t is easier AMI cheaper to keep only few
good cows than to retain a large number
of animals Of different degrees of quality.
A temperature of from ca to sc is neccs-
sary in churning. and as the weather be-
comes cold the chHrn and cream must he
warmed. The temperature can be easily
regulated by the aid of cold and warm
water to reduce or raise as is required. The
chnrn itself may be very cold and some
dairymen pour warm water into ii, and
then renew it before putting the cream in.
Warm quarters are in order now and all
winter preparations should be made az
soon as possible The less wind and cold
that comes into the stable the less food is
required. Every dollar expended in shell
ter lessons the expense Of feeding. The
animal heat must be provided by feeding
the stock literally, but the greater the ex-
posure the greater the loss of animal heat
Shelter is Indispensable to economical
management.
Instead of exposing the corn fodder in
the fields it should be stored under cover
as soon rs dry enough, and it would be an
advantage to have it in the barn before it
gets wet, which, however, is not always
possible, but the less exposure TO the rain
the better In the South the stalks are
stripped Of the blades, which are cared in
bundles, and put in the barn Immediately,
which renders the fodder very acceptable
to stock of all kinds, it largely supplying
the place of hay.
Henry Stewart reminds readers of the
New York Times that mistake is often
made in tho use Of hot water in cleaning
dairy utensils. Hot water makes milk
eurd insoluble and hard and tough, 80 that
when utensils are scalded before they are
thoroughly cleaned from the remains of
sour milk the curd is solidified in the pores
of the wood and becomes n permanent
agent of mischief. Any alkali dissolves
curd Of milk, and after first well rinsing
the utensils, and especially the churn, with
cold water solution of common soda or
saleratus carbonate Of potash) may be
Wy SHtPAoy Na " SothpASbN eAS ~
moval of all traces of sour milk
IMPROVEMENTS IN CoOKERY.-The Gus
tom of cooking quickly is in part matter
of choice, and in part due to the necessity
to which great many working people are
subject to cook their meals quickly or else
to go without hot breakfasts and dinners.
Another great obstruction to improve
ment in the art of cooking is the almost
universally miseonception that the finer
cuts of meat are more nutritious than the
coarser portions, coupled with the almost
universal prejudice among working people
against stewed food This prejudice is
doubtless due to the tasteless quality Of
boiled meat; boiling toughens each of the
fine fibers, and deprives the meat almost
wholly of its distinctive flavor
All these blunders and misconceptions
must evidently be removed before any truo
art in cooking can become common prac-
tice.
The more necessary, however, does it be
come to invent apparatus in which meat
can only be simmered and cannot boil, as
in the Aladdin cooker, and also to invent a
stove or oven in which neither meat or
bread can not be overlooked, dried up, or
render indigestible by too much heat, as ir
the Aladdin oven.
Next, people must be persuaded that
better and more nutritious breakfast can
be made ready to eat, as soon as the family
are olt of bed, By putting meat stews, oat-
meal, brown bread, and many kinds Of
puddings into the cooker, and simmering
all night by the use of a single safe
lamp, than in any other way.-Edward At
kinson, III. D., ~ PopHlGr Science Month
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