Courier Democrat. (Langdon, N.D.) 1891-1920, 1892-04-07


depends on the other for it's most adj
vantageous revenue growth The
process of starving off during the WIN
ter season portion of the flesh and
growth produced during the growing
season can not be practiced by the
successful farmer. The advantage OF
bringing the young stock through the
feeding season in a strong and vigor-
GUS condition can not be over-estima-
ted. Feed some corn to the young
stock.-N. Y. Herald.
About Rennet.
A rennet is at it's best when a
healthy calf is between three and five
days old, and has stomach full of
milk. Sailing and stretching over a
bow is better than to fill full of salt.
None but the best and cleanest salt
should ever touch it. If stretched
over a stick or filled with salt, hang
it in a pure, dry air, so that the
skins do not touch each other, as they
will mould if they do. Many believe
the older they are, if kept dry and
white, the stronger they are; but we
don't know about that, but used
them when dried to crisp condition.
When ready to extract the rennet
element from them, soak them in wa
ter that has been boiled and cooled,
with salt enough in it to keep the hq-
uor from tainting as it is an animal
substance and will faint nearly as
quickly as fresh meat. Lukewarm
water will hasten the process, but in
no case use water up to one hundred
and twenty, for that temperature
ruins the rennet and makes the CO.
agulating element inert and worthless.
Let the skins soak a week or more,
than handle and squeeze, getting as
strong liquor as possible from them;
then setthem again in more fresh water,
and get liquor OF less strength, always
bearing in mind to avoid weak solu-
tions as much as possible. Then mix
the first and second tinctures, so that
all will be OF one strength. TO purify
the liquor, filter it through layers OF
straw, clean gravel and charcoal, after
having strained out all animal tissues
by passing through cloth
Be sure and have it salt enough to
keep well; then put in jugs, or we'll
covered jars, and set in cool cellar till
wanted. 1t is well to make enough
early in the spring, when the calf crop
is plenteous, to last the season. AS
the whole has the same strength, the
cheezemaker can soon learn how much
OF it to use per one thousand pounds
OF milk.
Seeding to clover is now advisable
in most sections. The old method Of
sowing clover on snow is still prac-
ticed by good farmers, though it may
be sown this month upon the bare
ground. 1t generally succeeds well
when sown with spring wheat, rye or
barley. When clover is sown alone,
for seed, about 10 pounds per acre
are used; If for hay or pasture, 1G
pounds. II sown alone it will gener-
ally produce a cutting late in the
season. and when sown with wheat
will give valuable pasture after the
grain is harvested. The large kind OF
clover is best for sowing with timothy
for a permanent meadow, as both
mature at the same time; use four
pounds of clover seed and from four
to six quarts OF timothy.
Meadows and pastures should be
protected against injury from animals
feeding and tramping upon them at
this season, and until the ground be-
comes settled Farmers who turn
out their cate very early are wont to
'miss it, as they are greater losers
than gamers. 1t is beneficial to roll
the surface of meadows as soon as
dry enough to counterfeit the roots
by frost. Stones that the roller does
not push down into the soil should be
removed or buried, the latter being
the easiest method. In all grassgrow-
ing sections the care of meadows and
pastures is an important item in farm
economy, and one which no farmer
| should neglect.
Getting all the Butter.
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