The National tribune. [volume] (Washington, D.C.) 1877-1917, 1890-10-30
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers
ENSILAGE.

probably perfect condition, and as perfection
has been gradually reached cheapness has been
secured. There is no longer any doubt Of sue
cess if a few necessary conditions are secured.
These are, first, perfectly air-tight silo with
dry floor An earth floor is the best, and
cement is not required unless the ground is
sandy or gravelly and so porous as to admit
air freely. The walls need no air-space,
double tight boarding on the inside Of the siIs
and studs, with tarred roofing paper between
the boards and two coats of gas-tar thinned
with gasoline given on the inside being all that
are required. Second, the ensiIage is to be
packed closely, especially around the walls and
in the corners. 1t is better cut into pieces less
than an inch long; hut corn may be put in
whole quite as well, except for the greater con-
venienCo of taking il out when it has been
cut. Third, the corn should be cut only when
the grain IS glazed, and it may stand In shocks
in the field for two or three weeks before it is
hauled and sliced. Fourth the silo is filed
slowly, three or four feet being put in at time
and left until it heats up to 1859 or more when
another lot is put in. Fifth, the covering of
straw foot or two in depth is put on aud
few boards thrown upon it to keep it down.
No doubt ensiiase is q good thing. and
needs no extravagant recommendations rs to
ITS greater cheapness as compared with hay.
1t Is unquestiOuably the best way to cure corn
for Winter feeding, aud as corn yields the
largest amount of feed per acre, this crop will
pay the best for the silO. But its advocates
make mistake when they compare it with
the cost of hay under unfair conditions, as
thus: ~ Enslage costs us $l.75 per ton. while
hay is worth in the market $40 per ton" Such
q comparison as this has no force al all. The
actual cost of the hay should be stated, and
under the same circumstances ton Of hay can
be put into the barn for the same cost as a ton
Of corn into the silo. Then, corn silage having
20 per cent. Of water and only p per cent Of
dry mattcP, aud ton of new hay having %
per cent. Of water and % per cent. Of dry mat
ter, ton of hay IS worth three times as
much for feeding rs ton Of silage, or $. %
against Sl.75 for the latter. We have no OBJ
jcctions to urge against silage, but there is no
reason that il should be considered as superior
TO hay in any way. As compared with corn
fodder cured in the usual way, there is no
doubt that it is twice as useful as food for cat
tie aud sheep, and beyond all comparison for
feeding swine.-N. I. Times
PRESERVING VEGETABLES IN WINTER.
Vegetables of the cabbage family, such as
unmatured canli1ower and broccoli may be
taken TO mature either into a cool frame or pit,
or into a cellar. The various kinds of kale,
also. in tho North require q cellar, although
they Will stand considerable frost, and south of
ST. Louis may stand out of doors. Cabbages
can be'pTeserved in a very simple manner aud
a good old fashioned way is to lay them roots
up, heads down. all packed close together say,
in beds six feet wide They may lie this
way until just before the final freeze, then they
are 10 be covered with six inches of SOIL II
for Spring use only, they may be left this way
until thawed out in the Spring. If for Winter
use rs we'll. cover with litter enough to keep
of frost. Thus they can be got any time during
a mild spell.
Another way is to cut and trim the eabbages
as ready for the market After they are thus
prepared, then pit foot deep and four feet
wide, of the proper length, is opened, with slabs
laid on the bottom. On these the cabbage is
packed closely, aud frame of wood made in
lengths to cover. On this is placed a covering
OF straw and then soil The ends are stuffed
with straw, which can be removed when cabbage
is wanted.
Onions require simply to be kept dry, and
will stand some frost without injury. The old
fashioned way was 20 bind in strings and hang
mp and TO take from these when wanted. They
Will keep in barrels in q cool place, or in barns
stable-lofts covered with foot of hay or
straw TO protect them from frost. Garlic may
be kept in the same way.
Sweet potatoes must be kept warm and dry
in the North. 4 place must be artifcialy
heated So that it never goes below 500 Winter
squash will keep IN the same place at the coolest
end. Any dry cellar will answer, bat not a
damp one. Pumpkins may be kept the same
way. With a short potato crop the chances
are that it will pay this year to keep good
stock Of these vegetables until late in the Spring,
when potatoes will be high.
Celery aud ieeks may be kept packed in rows
out of doors covered with soil aud rubbish on
top to keep OF frost, So they can be got NJ any
time. Ii celared. the cooler the better and
pack close in soil in boxes. Savoys-another of
tyit, .1, Larf
best favored after they have been somewhat
frozen. They will not, however, stand our
Northern Winters, and must be cellared finally,
or kept in the same way as cabbage.
Endivc may be kept some time packed close
together in n cold frame. or even out of doors
the same as for celery. Parsley has now become
quite an article OF commerce and in season all
Winter. Whole lighthouses are devoted to its
growth and smaller growers take up the roots
III the Fall and set in cold frames and keep
covered from frost. A small stock can be kept
in the kitchen-window growing in small
barrel ia which holes have been cut all over
Out OF this strong crown projects. IL may be
made quite ornamental rs well.-PFdirie Farmer
wuIrEwAsH FOR FowL-HoUsEs.
A first class whitewash for the poultry house,
and in fact for any place, is made as follows:
Put two pailfuls of boiling water in q tight
barrel dissolve in hot water one peck of com
mon salt add one half bushel of the very best
we'll burnt unslacked lime; quickly add the
salt water, and cover the barrel tightly to keep
in the steam while the lime slakos; when il is
through shaking, stir until we'll mixed together,
aud ii necessary add more boiling water, leav-
ing the mass like thick cream; strain through
a sieve or coarse cloth. Soak pound of strong
glue in cold water over night; cook three pounds
of rice, without scOrching. until thoroughly
done as for thin starch. and To this add the
glue; also add two pounds of whiting, and stir
well. Add the entire mixture To the lime
wash, and enough hot water to make the conf
pound proper consistency, stir thoroughly aud
keep hot while applying. Six quarts of the
mixture will cover about 100 square feet of
surface and is very durable 1t may be col
ored any shade if so desired.-0raEge Judd
Farmer.
MINNESOTA FLAX DISEASE.
A report has been submitted to Gov. Mer-
riam, of Minnesota. by Otto Lugger upon the
flax disease in Southern Minnesota. As the
results of several series of experiments Mr.
Lugger finds that exhaustion of the soil by
previous crops cannot be the cause of the dis
ease and that the specific organism of the dis
ease could not be found. The disease, he says,
can be carried by water or the straw of old flax
from infested lands to soil not yet infected
One thing is proved, that prevention is posi-
Bile, but that there is no cure. Mr.. Lugger
advises rotation of crops as one means of pre-
vention.
Strong Foundation
In health has the constitution fortified and built
up with Hosletter's Stomach Bitters. The entire