The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1891-03-13

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Barley is good feed for fattening but
should be ground and mixed with
something else. While pigs run with
the sOwS throw handful of oats into
the stall. This teaches the pigs to
eat it, and if they are always allowed
to eat with the mother they will by
weaving time be ready for any kind
of feed.
Prof. Dickson spoke five minutes on
horse shoeing: The shoe is to protect
the foot and give increased foOthuld;
| so that if for protection only, no corks
are needed. IF they are needed they
should be as short, sharp and small as
possible. Ordinarily the corkS are too
long, wear off unevenly, and leave the
horse an uneven footing.
QUESTION BOX OPENED:
Answered by Mr.. Gould: Corn
should be cut for the silo about one
week earlier than for the crib. Glover
makes excellent ensilage. but is not
SO good as corn, because it does not
yield SO we'll | recently visited John
Rodgers, of Binghampton,N N. Y, who,
by means of ensilage, keeps ninty-
four COWS on siXty-three acres. The
COWS have not been in pasture for five
years, but are in the best of spirits
and yielded last year 3.175 quarts of
milk apiece. To make paint of gas
tar and gasoline, mix in the proper
sition Of one gallon of tar and two
of gasoline. The cost of silo, if in
side the barn, is about so cents per
ton of the capacity. If outside, about
81 per ton.
Answered by Mr.. Somerville. Best
apples for Minnesota: For summer
Charley Moff and Duchess; for fall,
Red Annis and Russian Green; for
winter Hibernal, Repkanalanka and
Leeby. The orchard should slope
north. Can't protect trees from sun
scald by grove. Don't set out
willows when we can get evergreens
so cheap. There will be no difficulty
in getting the evergreens to grow if
you get trees that have been once or
twice transplanted, instead of those
that are pulled out of the marshes
and Immediately peddled out.
BY Mr.. DickSon: The agricultural
department has issued very vablu-
able treatise on the Parasites of Sheep,
which no sheep raiser should be with
out. Persian insect Powder is the
best thing for lice on any animal.
Cribbing mag be cured, if in a colt, by
turning the animal out to pasture
where he has nothing else tOdo;but don't
hire travelling doctor to cure him.
BY Mr.. Louis: Don't put a ring in
the center of hogs nose. 1t Injuries
the nerve which runs to the eye, and
the hog never does well. Don't put
the ring in crosSwise, for that will
not stop roofing.
BY Mr.. Gregg: These institutes
cost the state $1,000 per year. The
cities pay half the taxes; SO the insti-
tutes cost the farmers $3.50; less than
$50 per county, less than $3.50 per
township, or less than l cent a piece
for the farmers. We hold forty inSti-
tutes year.
Mr.. Gregg spoke in grateful terms
of the kind treatment shown the in
stitute workers by the citizens of
Mankato; referring especially to the
cooking school, which he said, had
been given the best hall they had had
for this purpose in all their work.
The institute closed at four o'clock.
| 1t has been most successful one in
point of attendance and practical in
Struction; and also, we trust, in value
to the farmers.
The cooking school opened with an
audience larger than the hall could
seat, and several of the ladies had to
stand. Mr.. Gould opened the session
with a talk on making graduated
| butter:
THE granulation of butter is the
most valuable improvement yet in
trOduced in dairying. 1t was intro
duced ten years ago, and has made
steady progress in popular favor. The
objections that washing butter in
| lures the flavor, color and keeping
qualities and makes the butter por-
Gus and spongy, are amply refuted by
| the experience of the best butter
makers. To get perfect. granulation
have the cream well aired and churn-
ed at the first stage of acidity. Cream
should be churned every day in sum-
mer, and at least every two or three
days in winter. The proper tempera-
ture varies from So degrees with very
limpid cream, to 10 degrees with
cream that is tough and tenacious.
| When the butter grains are about the
size of small shot, stop churning. Add
enough cold water, with little salt,
to cool the mass down to IS degrees.
If cooler, the butter becomes dry and
crumbly. Do not allow the butter to
gather in mass, it incloses butter
milk which cannot be worked out
Wash until there is no showing of
milk in the butter, drain as dry as
possible, cover with the strongest
brine, and the butter will absorb salt
enough. Each washing is best done
in some kind of revolving churn; one
or two turns being sufficient for each
bath. While the butter stands an
hour or so in the brine bath for salt
ing, agitate occasionally, and, if ne
cessary, when the butter has taken
good part of the salt out Of the
brine, draw off the latter, resalt it,
and return it to the butter. Dry salt
ing is sure to leave grains of salt I'M
dissolved in the butter. Work very
little, just enough to press out sur
plus moisture. This may be done in
the process of packing; pressing the
butter down with the "potato mash
err (which should never be turned or
twisted in the butter), removing the
moisture that is pressed out, with a
damp cloth. BY granulation the but
ter is not injured by s.salving. But
termilk is rinsed out instead OF forced
out. The butter injured by dry salt
| ing is avoided, the butter uniformly
| cOlOred. and half the labor avoided.