The National tribune., 1892-11-10
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers
CROPS IN NORTH Dakota.

Nh ei"ps maiufed III sQ4eudld shape; and no
damage was done by storms in this vicinity
While one or two light frosts have visited some
localities in North Dakota during the past week,
everything is still green about Lisbon on the
upiands. and corn is fully matured, although
but little was planted. as the Spring was quite
late. Those who did plant corn are amply re-
munerated. Tbrashing, which has been in
progress for the past three weeks, was delayed
Tor few days last week by light rains, bat 10
being rapidly pushed now Grain is in excel
lent condition, and the oat and barley crops
are enormous. while the yield Of wheat Is
considerably below that of last year In this
neighborhood wheat averages from rs 30 %
bushels per acre on land properly titled. but
where the seeding was done late and on poorly
cultivated land, the yield is much lower. Land
Is in splendid condition for blowing and many
having stacked their grain are busy blowing.
On the whole, We have experienced another
successful season.-W. K. SMITH, Lisbon. n. ID.
TAKE CARE OF THE POULTRY.
hen will not produce 200 eggs-or even $50
"a year unless she is we'll taken care of and
fed properly. The ordinary hen will probably
lay 12O eggs in the course Of year The ques-
OeStOW
extra care and attention TO secure difference
of 30 eggs year? We will dive into facts and
see whether il is or not
We will base our estimate on the fact that
the demonstrating a grand average-has
flock of 25 hens. This may be a very small
number, yet it will doubtless be large enough
TO show our purpose. Take the difference in
the number Of eggs laid, which is as we say,
abont 80, and multiply it by the number Of
hens in the flock. Twenty-Five times 90 is
700. Dividing this by IL we get 624. Think
OF 1t! In small flock there is chance of 624
dozen eggs being saved. This amount saved
represents the years work of six of the hens
IN the flock of p. In other words il would
take 81 hens to lay as many eggs in year az
q flock of % well cared for, would.
We will not rest here however Taking
tine price OF eggs the year round to be Is cents
dozen. we would save on every fock of 25
hens S937. But this is not all the saving On
most farms the feed costs nothing, and there is
the price of that saved. Then, again, where
there are focks of so or 100 the amount saved
would be doubled or quGdrupled.
Now We can ask: Do you think it would paw
to give more care and attention to your hensr
Ponder over it and see if it would not We
have taken the lowest of everything. we'll
cared-for hen should lay nearer 200 than I50
eggs year. Very rarely does dunzhiiI lay
over l2O eggs when uncared for. And last
but not least, 15 cents dozen 10 a low average
TO place for the price Of eggs. But at these
figures just think. and perhaps You will devote
more attention to your hens.-Amsrican Farmer
INCREASING THE QUALITY AND QUANTITY OF
BUTTER.
At the February meeting of the South Aus
tralia Dairymens Association, MeIbourns, the
Hon. Carl Wertz presented paper In which he
stated: Il claim that one gallon of cream
churned with black pepsin, which is perfectly
harmless, viii produce more than twics a.
much butter az when churned without black
pepsin. / also claim that the butter is health
Ter, tastes better, looks better keeps better and
sells better than butter churned in the ordinary
way; and / ask this Association to appoint
committed. one member of which shall be an
official chemist, TO make both practical and
analytic tests, with not less than 20 cows and
for not less than 30 days, aud that the results
Of said experiments be made known TO the
world The committee to report at the August
meeting. The President appointed on this
committee, Hon. Carl Wertz Capt Jonah Bar
ton. and Prof Thomas Rowell, chemist
The following 10 the report of the COMMITTEES
at the Aug. 8 meeting:
Your Committee would respectfully report,
that on Wednesday, June 3, 1892, we began .
80 days test with 20 ordinary cows; the cream
in every test was thoroughly mixed. half
From the half of the cream churned without
black pepsin. during the 30 days, We made
34S lbs. and IL ounces of butter, which ut %
cents pound amounts TO $97.65. To the other
half OF the cream ehurned with black pepsin,
wa added one teasp0onful Of black pspsin to
each gallon OF cream, and made eS4 lbs.
and ounces Of butter. which at % cents
pound amounts to S247.66. Remember, the
half churned without black pepsin made $40
lbs. IL or. while the half churned with black
pepsin made 6S4 lbs. 8 oz-495 lbs. more but.
ter from the half churned with black pepsiu.
We used IN this 30 days test 81 worth Of pep.
sin. This shows conclusively that by the use
Of black pepsin the production of butter was
more than doubled; that the 81 worth of pep
sin made $3.50 worth more butter than could
have been made without it.
Now If $3.50 month more can be made FROM
10 cows or $500 month more from 20 cows
BY using black pepsin, why should not every
dairyman use it? Why throw away $500
month in buttermilk2 1t only costs half Q
cent pound; 80 worth of black pepsin will
make 500 pounds of butter Prof. RowelPs
analysis shows that, on an average, the cream
churned during the 80 days contained II per
cent. butter, 10 per cent. cheese, Is per cent.
sugar, and per cent. other salts. ChuFning
without pepsin only Is per cent. of these
'olids enter into the butter and "a per cent in
thrown away in the buttermilk; by churniag
Win DiacK DepSin 81 per cent. OF 6ne soild8
enter into the butter, and only 2 per cent u
brown away in the buttermilk; thus BY
lsing black pepsin we increase the yield Of
butter $50 per cent Cheese that contains all
.he cream, all the elements of milk, is 6ettex,
Ind healthier, than SIX immed- milk cheese and
,utter that contains all the elements of milk,
8 better and more healthy than butter thai
contains only part of the elements of milk.
Nature makes no mistakes, and nature puts
nothing in milk but wat is healthy and but
er that contains nothing but what milk con-
s harmless as salt it simply untes all the
0llds of the milk; it combines the cheese aud
he sugar with the butter, and takes all these
olids out Of the milk in the form of butter.
{ violates no Law. We are convinced thst
y adding one teaspoonfGl Of black pepsin 30
ach gallon of cream the yield Of butter
an be more than doubled, and We think every
should try it. It is almost inn
,ossible to realize the great advantage it would
10 to butter makers to double the yield Of butter
without additional expense or labor.
Is black pepsin has only been discovered 70
emily, all drug stores do not keep it in stock,
ut the wholesale druggists all keep it. Our
nalysis Of pepsin showed it to be perfectly
ree from anything Objectionable; on the other
and, it aids digestion greatly.
We have here. at this meeting. sample Of
utter from each churning during the so days.
nd think these samples will convince any
erson that the butter made with black
epsin keeps sweeter, and more solid, than but
er made in the usual way. We would there