The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-10-06
Farm Notes.

Prof Hickman of the Ohio station says:
The greatest amount Of marketable corn
has been produced where the stalk averaged
twelve inches apart. The variations in
yield were slight whether planted one grain
every twelve inches. Two every twenty-four
inches, three every thrty-six inches, or four
every forty eight inches.
A correspondent of an agricultural paper
says; | place salt IN front of the hives to
keep the grass down, which find to be a
good way. part of my yard is dry and
sandy, aud the ants invade the ground by
millions. | sprinkled the ground protusedly
with kerosene and extermlnated them. You
want to lock out for the large black ant. 1t
is a terror among bees and very destructive,
doing its work at night, destroying both
bees and combs.
In large pastures animals are liable to
Craze off some places very closely and
leave others to run to seed 1t is good
plan to use movable fences, and with these
pasture small portions at time. Another
good plan is to keep mixture of animals,
so that one can follow another. Scatter the
droppings of cattle o. else there will spring
up punches of tall grass To prevent
patches from going to seed NOW them, and
give the wilJed grass to stock.
The Spanish chestnut makes handsome,
symmetrical tree. An exchange says it is
very desirable for planting along the road
side, where il will not only furnish as good
shade as the maple, but produces "a good
crop of nuts. and timber of much more
value for posts, rails, etc. The American
chestnut makes the largest and tallest tree,
and is much the hardest; the European
forms tree much shorter, and with round
head somewhat similar to the Norway ma
pie.
c. Dudley of Kentucky says: The value
of lime in the poultry yard cannot be over
estimated; experiences teaches that there is
nothing more effective as an insect DESTROYER
than a thick coating of whitewash made of
fresh lime and an infusion of crude carbolic
! acid. Cleanse the house thoroughly before
applying, and cover every accessible por-
ton of the woodwork, especially the
perches and the stills on which they rest A
generous Immigration of sulphur and tobacco
is also advantageous
If the utensils or apparatus look or feel
greasy, first scour them OUT then rinse with
cold water; next wash thoroughly with
warm water, using either sal soda or
saleratus, and finally scald with boiling
hot water. completing the operation with
dash of cold water. Use no rag OF cloth,
but set the vessel aside so as to drain for
drying, or leave the apparatus open to dry
itself. This, you will say involves a good
deal of trouble, but whoever accomplished
anything good without troubled
A Pennsylvania gives this remedy for
the current worm: Wet the bushes with
the hose of a watering pot and then dust
them thoroughly with sieved coal asnes, re-
peating both ono or two consecutive morn
ings should il be deemed necessary. Our
bushes were thoroughly sprinkled, as the
recipe called for, and the result was all that
could be desired, and far better than was
4f,oin In IN nerfp
for the destroyer disappeared at once. and
the currant crop was saved in perfect con-
dition.
Prof. Sanborn is the authority for the
statement that English rye grass-which ia
Great Britain if the backbone Of the hay
crop-has the distinction of being the only
grass methodically improved by selection.
10 the English farmer it is what timothy is
to us. The professor, who has grown Eng
lish rye grass for six years says: No grass
springs up so quickly after sowing and
grows SO rapidly 10 the early spring. Where
lawn is t. be quickly made this grass is
sown for this purpose, other lawn grasses be-
ing sown with it.
Prof W. Rehnstrong, dairy instructor
and agricultural engineer of Sweden, has
invented new food product which be calls
lactoserin. Skim milk is curdled in the
same way as commonly used in cheese
making, only that a larger quantity Of
rennet is used and at higher temperature,
90 as to make the precipitation complete.
To the whey thus obtained is added an equal
quantity of skim milk, and the bulk,
throuh simple paocess of evaporation, is
transformed into solid cakes, which are
afterward cut or ground and more or less
roasted to suit whatever purpose intended.
If you feel weak
and all worn out take