New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1889-10-02
FOR THE FARMER.
Farm Notes.

pie the sheep in order to secure early
lambs. Use thoroughbred rams.
Store the onions after harvesting
where they will be kept dry and cool,
and have them spread out in thin
layers; they will keep better.
Potash seems to increase thesugar
in fruits and adds to the flavor.
How this is done cannot beexplained
unless the work is accomplished
through the agency of the leaves.
Experiments demonstrate the fact
however.
Milk may be canned just as you
would can fruit. Bring the milk to
the boiling point and fill your jars to
the brim with it, then shut air. hit.
This will keep any length Of time,
and be just as good when opened as
when put up.
The condition of wheat in Russia
is gloomy, and prices are advancing.
There is general falling OF in ex-
ports, and it is unlikely if the Rus
sian output will have as mnch in
huence upon the worlds cereals dur
ing the coming year.
AS a rule hogsin the past have had
too large a per cent. of fat in proper
ton to the lean. This can be chang
ed to a considerable extent by feed
ing more muscle and bone forming
materials and less fattening foods
and especially SO during growth.
There is no better time than now
to weed out the Improbable stock.
If they have had the run of a good
pasture they are usually in a good
condition and can be marketed to a
good advantage much better than
later.
1t may seem like a Hibernicism that
a good rake is the best hoe, if the
rake have long, sharp teeth and is
used before the weeds get too large
among cabbages, caulifowers and
other plants that need frequent
working try the rake early and Oft
en-.
See that a good supply of bedding
is stored away for use during the win
ter. It is quite an item in keeping
the stock comfortable, while proper
ly managed, it will add materially
to the value of the manure heap and
the surest plan of having supply is
to secure it in good season.
Wheat bran is one of the very best
materials during the winter. It not
only increases the value of the differ
ent materials as food, but also adds
nearly it's cost to the manure heap.
1t can usually be purchased now at "a
low price and it will be a good plan
to secure a good supply.
At the Wisconsin dairymen's an
nual meeting, as reported in Hoard's
Dairyman, Prof. Robertson said he
had proved there was aloss in churn-
ing cream sweet rather than slightly
acidifed. III 100 paris of butter in
cream, 97were obtained in acid cream
while but II parts were Sc
cured in sweet cream
Care must be taken to cure the po-
tatoes thoroughly before storing
away. Ifnot thoroughly dry they
heat and rot. They should be spread
out thin and placed where there is q
good circulation of air. If carefully
done they can be kept without any
trouble.
Should cheese puff up during cur
ing, it shows that the gas is general
ing too fast and the room has been
too warm. The cheese thus pulled
up should be removed to a cooler
place, and, as a last resort, should
be pricked to allow the gas to escape.
A good cheese may be spoiled by not
receiving good attention while cur
ing.
It is said that J. N. Muncy, a well
known Iowa Holstein breeder, has
been experimenting with a view to
finding out the approximate cost Of
a pound Of milk and a pound Of but
ter. The result with two cows (Hols-
teins) were an average food costs of
1872 cents per 100 pounds of milk
and trifle over 8.3 cents per pound
of butter.
An exchange says Canada thistles
are easily exterminated sprinkling
them with dry salt when wet with
dew orrain; the finer the salt the less
it will take. The operation may
have to be repeated two or three
times, as some are always missed,
and young plants will start from the
i roots ,aroe DlantS are more easily