News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1890-02-06
The Whole Ear For Seed.

Several years ago / saw statement
in a seed catalogue recommending the
planting OF the whole ear, rather than
to she'll off the tip and butt kernels,
and then using the remainder for seed.
The old plan or at least the one |
had always been accustomed to, was
to go to the corn CRIB in the spring
when the time for planting corn came
and pick out the best ears, and shell
off the tip and butt kernels and the
rest was used for seed. There was no
particular reason know of for doing
this, except custom. After seeing this
statement I made a careful trial,
planting several rows of corn, part of
seed used was the tip kernels, part
the butt kernels and the rest was from
the middle OF the ears. Considerable
care was taken in the selection
of the kernels. so as to get
kernels from the extreme ends, and
from as near the middle as posi-
BILE. The soil was well prepared in a
good tillh, by blowing and narrowing,
and the rows marked off three and
half feet each way, and the seed care
fully planted and covered. All reas-
enable care was taken to have the soil
as nearly alike all over as possible.
The seed WIS all planted the same day,
and cultivated together, narrowing
twice and cultivating four times. The
yield was good, the only difference of
any consequence was in the time of
ripening. That part planted with the
kernel. from the tip of the ears,
ripened several days earlier than the
stalks that grew from the but kernels.
Lot l1tyx irh
the grain and the fodder, and the ears
and nubbins counted, the difference
was small; so much so that it satisfied
me that there was no necessity for dis
carding the tip or butt grains for seed
II they were sound.
Churning In the Winter.
Temperature is the most important
element In dairy work, but unfortuu-
ately it is almost wholly ignored. A
thermometer is rarely seen In an
ordinary dairy, and as far as the
temperature Is concerned everything
goes by guess-work. 1t is quite obvious
that II small change in temperature
is injurious, the winter season calls
for more than usual attention in this
respect. One degree of temperature
makes all the difference between
water and ice, and changes fluid into
solid substance. If so, how import
ant matter it must be in the manage
ment of milk and cream and the max
ing of butter 1t is in the winter that
most of the trouble in butter making
is met with, and these troubles may
all be referred to injurious changes in
the temperature. With good, clean
milk, from healthy COWS to start
with, one may secure the best
quality of butter every time in
the same time, If the proper attention
is given to the mperature-always
providing of course, that the milk and
cream are kept in pure air and are
| not subjected TO injurious influences
which might spoil the flavor of the
butter the normal temperature for
setting milk in open shallow pans or
the earthen pots that are sometimes
used, is 60 to go. AT this tempera-
| ture the cream will all rise in Sc hours
and the milk will remain sweet if the
air is pure. At the same temperature
the cream will become ripe for the
churn, that is, 1t will acquire the exact
| degree OF sourness needed for the best
churning In Sc hours; if the three
| skimmings are put in one jar and are
gently stirred when the fresh cream is
added. This will give II hours for the
cream to remain after the last skim
ming is added. 1t is then just right
| for making the very best quality and
the largest quantity of butter.