The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-03-08


samples analysed by Prof. Voorhees, showed
difference of SIS ton, estimating the
elements according to commercial value
feeding purposes. In this case, however,
the decorticated was good, the undecorti-
Gated was poor. The manure made from
feeding the decorticated ia much the more
valuable also, as it Is far richer in nitro
gen, phosphoric acid and potash. This is
also due 20 the absence of the hulls, which
gives more weight than quality. OF the
two samples mentioned above the man
urial value OF the decorticated meal was
SO per ton greater THAI that of the other.
When the food value and the value OF the
manure are estimated il can readily be
seen that the man who unwittingly buys
and feeds the undecorticated meal at the
same price as the other is the loser by
many dollars ton.
The decorticated meal is yellow in color
and is usually finer than the other, but
sure test is given by Prof. Voorhees,. and
the writer believes il can be made worth
many dollars 10 each OF its readers who
feed meal and are not expert judges. The
test is as follows: Take halfOunce of
the meal. place it in an ordinary water
tumbler, FIJI the tumbler two-thirds full
of water and let the material settle. If the
meal contains pieces OF the hulls they will
settle hrs: and cover the bottom of the
tumbler with a black residue; ii the meal
is OF good quality few. II any. black specks
of tho hull will be seen on the bottom.
This method is capable of execution by
any one. and will indicate at once whether
the meal is decorticated or undecorticated.
Seasoning Farm Horses.
Spring is the hardest season of the year
on farm horses. During the winter they
are partly or wholly idle, and they come
out OF the stables with softened muscles
and tender shoulders. Spring work
pushes. and too oitsn teams are over
worked They loose flesh and become
faded before the spring crops are planted.
II is far better to do only moderate work
for the first two weeks. This does not
mean not half work at all, but only lit
tie outstanding of strength until the
m uscles have become hardened.
The horse that is granted during the
winter bears up under spring work better
than one kept in good condition on more
bulky food. The oats. bran and corn ra-
tion make firm tissues. In any case il is
but humanity to accustom the teams to
work by degrees Shoulders should be
washed every evening with strong salt
water, and the draft on collar carefully ad-
justed Hame hooks OH most patent
names are too low, letting the weight
come on the point of the shoulder. Col
lars are more often too large than too
small.
silos and Ensilage.
The Maryland station made some ex-
periments that will have interest for those
possessing silos. Three cheap silos of
matched lumber were built in 1888. Tho
sides OF two OF them were coated with
cTeosote of oil, whom built. and the third
received no preservative dressing OF any
sort. When the third pit was emptied
last year the wood, Virginia pine, was go
rotten that q fork tine could be pushed
through II, while the other two pits were
IN good condition. The application of
oil pays big. Another point: When pits
are emptied ali mould should be scraped
oil the sides, should there be any, SO that
decay may be prevented.
Whole corn. was putin one silo but did
not give satisfaction. 1t nodded worse
than the cut and the long stalks made it
most unpleasant to handle. 1t is i'm
portant that each pit be made sufficiently
small to permit the silsge being fed as
fast as decomposition takes place at the
surface. Probably three inches a day
should be taken out for days feeding to
insure the palstabiiity OF the next days
food
Corn was cut for ensiiags at three
stages of growth-frst, when the kernel
was vet uniformed; second, when il was
milky; third, when 1t was hard and
nearly ripe enough to harvest for grain
The last gave much the most dry matter,
and this Is in accord with the views and
practices of our advanced silosts. The food
contains less water and more nutriment.
Shallow culture gave 10 per cent. moro
dry substance than deep cultivation. These
experiments were practical and will be
helpful to the farmer.
Auction Sales for Farm Produce.
The present method of disposing OF the
products OF the farm through commission
houses does not give perfect satisfaction
The most OF the produce consigned by the
farmers is perishable stuff, and few days
delay In dsposing OF it often impairs It's
value seriously. Then, too, some houses
dc not make as prompt returns az the
shipper thinks possible. aud if there is
any loss through the neglect on the part
of the consigned the owner Of the goods
must bear IL.
A correspondent of the Country Gentle
man has bsen investigating the auction
sales OF produce as 2 substitute for present
methods and writes as follows Il have
been asked the question hundreds of
times within the past three years, How
shall we market our butterY 1t has been
hard question to answer. Many times l
have advised to make quality that would
stand the criticism of the market and
then send il forward to some reliable NOR
chant or dealer when it was fresh and at
its best. At recent visit to Chicago l
attended a sale OF California fruit. l got
an idea there that | think will solve the
question OF how to market our butter
When the fruit is shipped en- invoice is
cent forward giving the name of the ship
per and detailed invoice of each lot, all
of which is stamped with the shipper 8
name. The invoice is printed on cards
giving the quantity, mark and owner 8
name OF each lot.
On arrival The goods are placed in a
warehouse, arranged so that each lot can
be easily inspected by the would-be pur-
chaser. The next morning after the arrival
sample OF each is opened for inspection.
The buyer inspects the goods, makes his
notes on the invoice card and is ready for