The record-union., 1891-11-18

GoOds-Leaves and Dry Dfrt-Com-
petition at Fairs-Oleomargarin
Farm Notes.
If we were compelled to name the
cheapest foods that could be fed, with a
view of securing the largest number Of
fresh eggs in winter, we would choose
green bones cut fine, chopped clover hay,
bran three times a week, and wheat once
day. The wheat should be scattered in
leaves or other litter, about a pint daily
for ten hens, and the bone should be
given in the morning, about half a pound
20 ten hens. At night half a pound of
clover hay, chopped and scalded, sprink-
led with bran one day and middlings
he next, should be sufficient. Such a
Iood includes nearly all the elements re-
quired by the hens, is cheaper than feed
ing exclusively Of grain, and affords a
greater variety.
But to get eggs in winter does not de-
pend on the food only. The best flock of
hens that can be secured will fail to lay
eggs in the cold season unless they are
sufficient to give them a shelter from the
rains. The hens must be protected from
he winds that find entrance through the
cracks and crevices, rather than from the
cold. When the weather is very cold,
with but little wind and the air dry, there
is no liability Of disease or suffering from
cold. Good shelter and protection will
save food, as it is from the food that the
birds secure warmth. The first essential
lovrs
.ect being to create the conditions of
spring, if possible, as an incentive to egg
production.
Grain is the principal food used by all
-armerS, as it Is always convenient and is
accepted by all kinds of stock, but in the
case OF hens they are expected to do
something more than simply exist and
for that is their function. and in order to
secure eggs from them they must be sup
piled with egg material There are
butchers in all neighborhoods, and they
are always willing to dispose of frag-
nents, especially bones, and these bones
may be pounded TO pieces or cut up fine,
not ground, as green bones will not
grind. Small bone-cutters are now being
made and sold for that purpose, and they
are enabling farmers and others to utilize
much waste material, thus repaying their
cost easily. But those who prefer to
VIII swallow pieces as large as grains OF
corn, and even larger. Clover IS grown
on nearly every farm, and if not, then the
nay made from any nutritious grass will
answer.
Brewers grains, hnseed- meal and corn
are excellent, but unless used with iudg-
-nent the fowls become too fat The way
10 feed at the lowest cost, however, is by
-eedIng variety, as the feeding of grain
only IS an expensive process, due to the
TACT that while the fowls may be fed lib
orally they viii not be supplied with the
clements Of egg production. When no
results are obtained from the food, no
matter what kind Of food it may be- ii
becomes expensive. Variety, therefore,
cheapens the cost and increases the pro-
duct, permitting the farmer to economic
IN both directions. With all the advice
IN regard to feeding for eggs in winter do
not overlook the fact, as mentioned
above, that warmth is the most important
of all.-Farm and Fireside.
WHAT WILL PAY BEST IN THE GARDEN.
The wants of customers should be
studied by the market gardener, when
raising fruit and vegetables for a home
market. There are n few early vegetables
like onions, radishes and early cabbages
that always command good prices both in
cities and small towns, for ii the villageT
has his own garden he must wait until he
row his small garden, while the mark ct
gardener makes that his business, has the
vegetables on the market week or ten
days in advance Of his village neighboT
and always finds q ready sale, But he is
often puzzled TO know just what to plant
Tor later crops, for he cannot make a
speciality on any one crop, as the demand
Is for variety. We can plant more sweet
corn and lima beans than any other vege-
table, for the simple reason, that if all
are not marketed they can be dried either
Tor nome use or for sale, as they always
command a, good price, either dried OF
canned. The early Minnesota and
Stoweu's evergreen, planted at the same
time, will give a successiOn; and while
small vegetables can be planted in long
strips or patches, sweet corn must be
planted by the acre; and no crop viii give
better returns OF profit than the lima
bean when raised properly.
The Henderson's bush lima comes
highly recommended, both for the truck
farmer and market gardener, and it GER
tainly is an advantage over the pole in
that one respect; but those that tried it il
this section last season found one draw
back that will hinder the planting of it in
this locality very extensively Where ii
- invaluable for those who cannot pro-
cure poles, and is a prolific bearer OF
lnedium-siZed beans, and excellent fol
family use, yet when a quantity was
picked and stood over night they would
have reddish tinge that was a hindrance
10 the sale of them, especially when
offered for sale beside the "King of the
Garden" which keep their color fol
several days. But to have the best re-
suits from this variety the leaders should
be kept broken off as soon as they reach
the top of the pole, and they will begin
bearing low down, and nearly every poo
will contain five mammoth beans. In
this section last season fhnV kent boar.
ing right along until freezing weather
and then they were loaded with pods
Zoo much can not be said in favor of the
lima bean.-PracticaI Farmer.
CURING PORK.
The following plan for curing pork has
the experience of years to back its ex.
cellence: The barrel in which the pork
Is To be picked must be perfectly clean
ia barrel is used for this the second time
il must be cleansed perfectly, for if sus.
picion of taint remains the meat vii
spoil. A barrel which has held any kline
of liquor Will not keep pork, but a mo
]asses barrel does nicely.
Cover the bottom of the barrel Will
salt. Put in layer of pork, turning the
Tinds toward the side of the barrel. anC
packing the pieces as closely as possible
Jtill all spaces and cover the meat with
salt. Continue to pack in this way unit
the cask is nearly full, using an extra al
lowance of salt for the top Fit board
10 the top of the meat. and keep in place
with two or three clean stones. Now fl
the barrel with saturated bran. and be as.
sured that your side pork is well packed
1t is wise to watch the brine however
if the weather Is warm, and if il looks tho
least red or moldy, pour it OF, scald and
skim it, and when cold drain it into the
barrel. If there is not enough brine tc
cover The meat, put as much salt into {