The record-union., 1892-10-27

time that growth commences the next
season the liquid portions are carried
down and ditfused through the soil.
Some soils are more benefited than 9TH
ers, according to the varying compost
ton. In addition to the barn manures,
many orchardlsts have found great bene-
fit in the application of wood ashes IN the
same way.
FENCE POSTS.
I discovered many years ago that wood
could be made to last longer than iron in
the ground, but thought the process SO
simple that it was not well TO make STIR
about it. | would as soon have poplar,
Eastwood or ash as any other timber for
fence posts. | have taken out Eastwood
posts after having been set ont seven
years that were as sound as when put in
the ground. Time and weather seem to
have no effect on them. The posts can
be prepared for less than two cents apiece.
This IS the recipe: Take boiled linseed
oil and stir in pulverized coal to the con-
slstency of paint Put a coat OF this over
the timber and there is not a man in the
world will live to see it rot.-EXchange.
ONIONS.
No man who owns vegetable garden
should neglect to raise a good crop of
onions. FinickY housekeepers may deem
them ''ungenteel," but sensible phvsi-
useful and healthful vegetable to stimu-
late appetite, promote digestion, keep the
pores open and the skin soft and healthy,
and for pathological effects generally.
DAIRY NOTES.
Avoid very thick-skinned COW, whose
hide is inclined 10 stick to her ribs, or. on
the other hand, one whose hide is too
thin and paperIke indicating delicacy
Of constitution.
A good churn is a good thing, and it is
highly important to have one that is
easily cleaned. But it doesn't do to pin
your faith entirely to the churn. for good
and bad butter can be made in the same
one.
Having got your cream into the best
possible condition for churning, proceed
to scald your churn with water that is
actually boiling. Then cool it with fresh
water, put in your cream and churn with
a steady, regular movement, and not too
fast.
The most delicious print butter is sent
INTO the cities once a week, packed in
Philadelphia ice tubs. In these the ice
does not touch the butter, but is in a COM
partment by itself This butter sells at
from 90 cents to 81 a pound all through
the year.
On the choice of your dairy COW,
whether you breed her or buy her. de-
pends the whole success of your dairy.
You wouldn't wish to use the old-fash-
oned wooden plOw of our forefathers, nor
to go back to the fail, for ''it's i'll work
ing with poor tools"
If | want to try COW, don't send her
milk to be analysed, though no doubt
! that is good But | set her milk and
churn it, and then 1 work the butter
properly till it is as firm nearly as wax
and as sweet as rose, so that l may claim
quality as well as quantity.
A good COW must be long, level and
loose -jointed, with a capacious body,
short, fine legs, long, light neck, clean
cut and intelligent head, thin withers,
deep flank, thin, fiat thighs, and rich,
| soft, mellow skin, showing a deep orange
! color under any white markings and in
| side Of the ear.
Many people believe in puttingas much
foreign stuff as they can into butter, and
also in leaving as much water as they
dare in 1t, because it then weighs heavier
and salt, sugar and water all cost less by
the pound than good butter But rest as
sured that this is the wrong way to work
! L don't mean to say that good butter
was never made in old times, for we all
know better, but it was made only by {
few, and made under difficulties. 1t was
made by those who fed their cattle sc
well. those who were so intelligent in
their ideas and so cleanly in their habits
and they succeeded in spite Of many
draw backs.
Use only the very best salt; too much
stress can hardly be laid upon that. and
also, don't oversalt. 1t won't keep the
butter bit better, but especially if the
salt be the common, poor stuff generally
used the butter will be actually bitter tC
the taste and rough and gritty to the
| tongue. This is the poorest economy
and L think as much butter has beer
| spoiled by this practice as by all other
causes put together.