The Memphis appeal. [volume] (Memphis, Tenn.) 1886-1890, 1889-04-02


No duiryman ever made much money
without feeding some grain.
Cotton culture and dairy husbandry
do not seem 10 work well together.
The sheep gives US four profits; meat,
wool, manure, and value rs deslroyers OF
noSiOus weeds.
Swine husbandry, ala fancy poultry,
and the orchard, can all be combined
with the dairy business, and perhaps truck
farming also.
The Southdova Is admirably adapted TO
the South asa mC'tOp sheep. The quality
OF the meat is not only first class, but
they mature cary. The Cotswold has
not proved satisfactory In this southern
country. The smaller breeds suit Us best.
II ~ stated, and We believe II, that bot.
ter butter Is made when the cream il
ripencd In n can with close fitting top
The cream does not come in contact with
the mir and become tainted with outside
odOrs, etc. When the cream Is closely
shut up. the quality Of the butter Is iui-
proved OF preserved ~ b. flavor.
We not only ncnd North ilr sorghum
seed, but most Of the rye aud barley seed
sown In the South. The Sou hern soWn
seed are the best for this climate. II IL
pays Northern farmers to raisc and sell
sorghum. ryo and barley seed IL would
seem that Il would pay Southern farmers
Too. II Is bad enough 10 buy the bulk of
our garden seed North.
Are there any sorghum seed for sale in
this country Every year tho writer u
compelled TO send TO St. Louis Tor seed.
II Il is true that The yield Of seed per aero
Is about twenty bushels, IN II not very
strange that no one ever has enough seed
Ia advertise lhcn2 Sorghum seed, well
cleaned. are always worth II per busnci ia
this section, and can't be- bad even then.
Somebody ought To grow the seed Tor sale,
and advertise them.
Beware of these patent churn fellows
that guarantee the butter 10 come In 90.
teen 10 twenty minutes Ia their churn.
Such churn II not desirable. 10 make "a
choice article NJ butter the chuuing
should bo pfotmcicd nc least thirty uin.
utcs. Ia thc North where parties sell
their butter 10 private customers at 80 10
10 cents, the ycarrOund. the time required
10 DO tho chufning il forty 10 finy min
utcA II the butter comes Ia the chun ia
les, than thirty minutes. II is ut the cx-
pcnse VI quality II Is one thing 10 make
a large yield Ut butter u h another thing
10 make such butter B viii command the
highest market price.
The Northern agricultural ani dairy
papers are iuil Of discussions as 10 whelher
or not IL Is best TO slir cream. our own
idea IL that when two different bachcs Of
cream arc added together ofdihcrcnt skim
miugi, Il " only necessary in order TO get
best ~ sulis-qualiiy oi butter ~ well ~
qunntIiy-to stir once. when tho mixture
IN kcs place. Then get the can away, with
top ON IL, where the temperature will re-
main as near 90 degrees ~ possible. A
temperature about right TO secure best re-
suits down South, can be had by lowering
the can into the cistcrn or we'll, where ono
has no spring water, nor satisfactory
dairy house Of the proper temperature.
A great many dairymcn ship butter In
prints and find IL much more profitable
than when packed solid. In the first place,
/ nice print IL In an attractive form 10
/ please the eye, and consumers will usually
pay a little m0ru for butter In this form
where only few pounds aro wanted. A
great many dmrymcn give short weights,
/ the prints not weighing a pound on AN
average. The dairyman does not weigh
each pound before putting into the mould,
and the man who rctails u, has neither
/ the time nor the inclination 10 weigh each
separate socalied pound 10 see II II IL
correct. A dairyman may put a full pound
In a mould, or a pound aud no one
would DO apt TO detect anything wrong by
looking ut The print ~ the pound might
DO exactly same sire ~ the full pound
print--it all depends upon how well the
butter has been packed into the mould
and the condition oi bultcr-its solidiiy-
when 10 packed.