The record-union., 1893-12-21

cry manage the GGaD IL must De over
hauled several times, the coarse material
placed below and mixed with fresh
manure and liquids, in order to reduce it.
Every hours work on the manure heap
is weu-bestowed, as the farmer can bring
the materials 10 condition ready for the
Immediate use of the crop, thus saving
time in the spring, as the manure not
rotten now must first rot in the field be-
fore the plants can use it. Not once or
twice, but a dozen times, if necessary,
should the manure heap be handled dur
ing the winter, so as TO make as much
preparation for spring as possible.
Going to the barn and throwing down
the hay into the rack is an easy method,
but why feed hay mostly when prepara-
ton will render other and cheaper foods
as readily available for stock? When the
foods are ali passed through the feed cut
ter they are made more acceptable to the
animals, and especially if ground grain is
added. The labor bestowed on the prep
aratiOn of the foods brings within reach
much that would not be otherwise availa-
BILE and affords greater variety. More
milk, butter, meat and eggs can be OBJ
tanned by extra care and labor in winter,
and many farmers reduce their help at
this season when they need labor most,
simply because they do not take advan-
tage of what may be done in winter. The
barn is the winter workshop, and with
systematic management the stock will
come out in spring in better condition,
and a saving of food and manure effected
by expending labor to the best advantage
at this seasOn.-Philadelph Record.
FARM NOTES.
The strawberry beds should be well
mulched in order to avoid having the
plants thrown out of the ground when
the frost begins to disappear.
Farmers need not go far to sell their
mutton. They should discard pork to
certain extent, and supply their own
tables with a variety Of meat.
Trying to do too much is fault with
farmers. They aim to cultivate a forty
acre corn field when less work and more
fertilizers will give better results on
smaller area.
The statistics show that the yields of
grain are averaging less than formerly.
This indicates that each farmer cultivates
too mucn land, and that better system
of cultivation is necessary.
Has the market ever been overstocked
with good butter or fresh eggs. Go into
the cities and try and buy these commod-
tiles. There will be different prices, but
the choice articles will be high.
The timewas when the farmer boasted
Of the number of acres he had under cul-
tivatiOn, but now it is more, how many
bushels can he raise to the acre and of the
high state of cultivation of his farm.
A good system in managing your stock
is to keep it in such condition that it is
ready for market at any time. Then
good prices cannot come and go again
while you are getting ready to take adj
vantage of them.
If YOU are thinking of going into the
business of dairying, to sell milk in town
or city, it would be well to bear in mind
that people are considering quality more
than they used to. Select your dairy
herd accordingly.
II you intend to develop that heifer into
a profitable dairy COW. let her care and
training be in that direction from the
very start. 1t is a poor time to begin
when she is wanted for service as pro-
ducer OF dairy goods.
Never work butter with the hand, but
use the ladle, in order not to destroy the
grain. The science of butter making is
IN handling it after it comes out of the
churn, yet this portion Of the process re-
ceives the least attention.
The calf must have it's own shed, its
own feed lot, its own rations of grain, and
its own rack Of hay When supplied in
this way with proper amount of feed of
good quality, it will grow through every
month of the year, and yield profit to
its owner.
Good prices cannot be obtained for in
feriOr materials, but by sorting out the
best, and feeding the inferior portions to
stock, more money will be received for
the selected portion than would be the
case if the whole was marketed, as in
ferior articles injure the sale of the whole.
I1x- L.
farmer. 1t is well that his earlier impress
sions of the calling to which he belongs
will be of such as 10 make him believe
there is no place to live on like the farm.
instead of believing it to be the place
from which he will escape as soon as he
is old enough.
1t is too often the case that the small
pigs are kept in cold pens until the older
ones are disposed of, and their pens and
yards can be used. 1t is better that good
pens and yards should be furnished late
than it is to never supply them, but de-
lay in making the small pigs comfortable
is always cOstly.-American Farmer.
Slovenly cultivation is waste Of labor.
because it accomplishes no object. a crop
that is not thoroughly cultivated is not
cultivated at all, and small yield results
from the lack of little more labor that
would double the crop. Work is of no
value unless properly applied, and it
must be completed before it will receive
its full reward.
One of the worst economies you can
practice in feeding is to feed whole corn
fodder It is waste of both feed and la
Dor. The cattle will waste large portion
of it, in spite of your best efforts, and the
stalks add immensely to the labor of
handling the manure. 1t is far better TO
fol- 10 n At
and so get the full value and save Subse-
quent labor.
You cannot expect the very best results
from your seasons work unless you use
some forethought in adapting your crops
to your land. Each field on the farm has
some especial use TO which it is best
fitted for the coming year. Find out
what this is by intelligent consideration
of the soil, the past rotation and the needs
of the proposed crop, and then you can go
ahead with safety.
Pork-raising should to some extent be
part of the routine of every Well-con-
Quoted farm. 1t should be followed up
consistently, whether prices are high or
low; but when they are low it requires
careful attention to make the feeding
profitable. The experience gained in the
practice of economy at such times should
contribute toward making the profit still
better when prices tend upward.
DR.. Lehman of Ohio has discovered
simple method for detecting oleomar-
garine. If sample of butter is placed in
a glass tube or tumbler and held over a
flame until brought to a boiling point, it
will bubble up in foamy mass and al
most overflow the tube. If q sample of
oleomargarine be treated in the same
manner it will not throw up bubbles, but