The great West. [volume] (St. Paul, Minn.) 1889-18??, 1893-02-03
THE AGRICULTURAL WORLD
USEFUL INFORMATION ABOUT
FARMING TOPICS.
Device for Scaldlng Hogs--To
Prepare Soils for >crops--Dres-
Ing Poultry for Market--Why
Hens Don't Lay--Benefits
Of Drainage--Notes

i
Ing Poultry for Market--Why
Hens Don't Lay--Benefits
Of Drainage--Notes
Device for Scaldtng Hogs.
A Writer in the Orange Judd Far
mer, says: "The following apparatus
for scalding hogs has been used sue
cessfully in this community and is
found very convenient. Make
trough five or six feet long and IA
inches deep. like the ordinary water
ing trough except that one side has an
additional slope Of four inches. The
sidepieces project two or three inches
beyond the ends. The bottom is
covered on the outside with sheet iron
which extends part way up the sides
and over the ends. The space at the
ends Of the trough made by tacking
che sheet-iron to the projecting boards
constituting the sides, is filled with
earth which acts US non-conductor,
keeping the end OF the trough from
burning.
Place the trough over shallow
trench. Put earth along the sides to
close up any openings which would
allow fire to escape. Along the slop-
ipg side of the trough construct q
platform equal to it in heieht-an
old sled will answer very we'll. After
killing the hog lay him upon the
platform, double 20 foot h-inch
rope, tie the loose ends together and
place the double rope under the car
cass. Run the tied ends through the
double on the opposite side, thus
forming two loops. Keep one OF
these just behind the fore legs and
the other before the hind legs.
Two men, one on either side of the
trough, by taking hold of the
doubled ends of the rope can easily
draw the carcass into the water, let
ting it down gently to prevent splash
ing. While in the trough it can be
readily moved about so as to scald
all parts equally. 10 remove the hog
from the water lay the tied ends of
the rope across the platform, spread
ing them about 2 feet apart. Each
man places foot upon one Of these
ends, pulling on the part which comes
over the carcass; the feat is easily
performed, Keep fire under the
trough to prevent the water getting
cold.
To Prepare Soils for Crops.
To prepare foul ground for corn,
says writer in Farm, Field and Fire
side, take disk harrow and 20 over
the ground; turn the disk as much
angling as possible. Run the lister
as shallow as you can, and cover ali
the ground between the row, and run
the subsoiler about three inches lower,
and drill fourteen inches apart in the
row.
Another way to prepare foul ground
for corn is to pillow the ground as early
in the spring as possible, let it lie un-
til time to plant, then 90 over it with
disk harrow turn the disks as much
angling as possible so that all weeds
that have started will be cut up; then
plant as soon as possible.
Another way ! prepare foul ground
for corn is to take a lister, remove the
subsoiler, and go over the ground as
soon as I can in the spring, listing
about four inches deep, and three and
and one-half feet apart. Then let it
lie till ready to plant, then split the
ridges with the lister, running the
subsoiler about four inches below the
lister, and follow with the drill.
My way of preparing ground for
potatoes is to pillow the ground in the
fall, then in the spring take q lister
and make the place for the seed by
running burrows across the field about
tour teet apart: let the subsoiler go
about four inches below the lister.
Cover with cultivator.
To put in oats after corn, take
disk harrow and 60 oyer the ground
crOsswlse the way it was cultivated
last; then SOW the oats and 60 over it
the other way a couple of times with
a slant-tooth harrow.
For millet or Hungarian grass, /
pillow the ground early, let il lie till
seeding time, then 60 over it with
OASA Ad1IOW duO SOW, CIfCll udIIOW
once.
Some Poultry Figures.
'eThe time has come when the in
dustries OF the poultry business
should be recognized by this depart
ment," says Secretary OF Agriculture
Rusk. "The poultry products of the
United States had farm value OF at
least $2OO,OOo,OOO last year, and no
less than 16, 100000 dozen eggs were
imported, at first cost of more than
Is cents per dozen, or nearly So, $780,
900, while the average value Of i'm
portation during the past four years
has been $2,216, 1926. Such facts en-
phasize the necessity for encouraging
the increase of domestic fowls of all
kinds, and they further Indicate, be-
yond question, that this industry is
important enough to demand
the special consideration Of this
department. The economics of