The Coeur d'Alene press. (Coeur d'Alene, Idaho) 1892-1907, 1893-11-25
AGRICULTURAL.
The Loss Of Fruits and Veg.
etables in Storage.
SEVERAL ITEMS OF INTEREST.
Potatoes and Apples Should Not be
Stored Away While Damp
The Dairy Test

The American Agriculturist says: The
loss Of fruits and vegetables in storage in =
Of not unfreqnent occurrence. To lose
ones supply Of potatoes or apples is .
serious matter. Sometimes the loss Is
due to storing in bad condition. Potatoes
tabie-should not be stored away while
damp. Dampness favors rot. Fruits
and vegetables are best stored in come
dry, airy outbuilding until the imminent
approach of freezing weather makes it
necessary TO put them in the cellar. The
| building should have rather open sides.
| and there should be free circulation Of
air under and around it. Seed corn
should not be put away until it il thor
oughly dried-to put it away damp is to
give cordial invitation to disaster. II
| meat is put away in proper condition, 1t
will keep sweet: otherwise it will decay,
and it would make many q farmer feel
poor TO have his pork spoii. Meat
most frequently spoils berause it is put
away before it lie thoroughly cooled. One
should remember that the interior coois
last. and that the middle OF piece will
retain considerable heat after the sur
face has been cool for some time. Some
times meat butctered IN very cold
weather lie put away frozen SO hard that
il will not absorb ealt. This may favor
decay. Every year much hay, straw and
fodder ie lost because of storing IT in bad
condition. The great bulk OF the straw
stored in this country is put in stacks,
and it will keep in good condition sew
eral months if the stacks are properly
constructed. Much depends upon the
top. and it is good plan TO repair the
top and carefully readjust the keepers
some weeks after the stack has been
built. 1t will have become settled nv
that time. The same attention should
be given to haystacks. Corn fodder left
| in the field during the winter is sure to
lie damaged seriously. The parts in
injured are just the ones that are most
valuable. If it paws to cut corn. 1t will
paw to store the fodder in such a way as
10 preserve it. II it is well set up and
given a roof of boards and straw. it will
keep in good condition. Corn cribbesi
before it is fully mature will mold. and
NAV rot. 1t does not paw to get in too
J great hurry and store the corn before
it is fit; and on the other hand. unless
one begins husking it at the earliest sea-
sonable moment and pushes the work.
his corn will pass beyond fit condition
for storing il he he in the great corn
growing belt. Wheat or oats put in the
bin in unfit condition will spoil unless
attended To. and one should franr..n;ly
, run his hand deep down into the sdn 'of
some weeks after threshing. II the grain
, starts to spoil. the only thing 10 do is to
~ pe, il out on the barn floor and shovel it
around every dav until it dries and cools.
:; In conclusion, to put everything in s'or-
9 age in good condition is reform much
= needed on many farms. and it is to lie
x noted that it is a reform that may lie be-
y, gun at any time.
n, ITEMS OF INTEREST.
y 1t is very seldom that horse gets cast
ID If tied short.
4; warm barn and good bed cave
grain in winter.
A straw shed may be made as warm
d, Is bank barn.
Y Baby tread powers are now made ioi
y running baby separators.
=. Happy is the man with fresh cows
~ Butter is high aud steadily advancing.
Is. 1t is time those porkers you mean 4
"a. "turn off in the fall " were getting II
,er good shape.
ID, IAN on. of doors p" is too roomy p'ac
m for milking. The successful dairymel
u; milk under shelter.
~ ~ If turnips are fed, do the milking he
- fore feeding, unless your customers ar
iis fond OF turnipy flavor.
vs. You can make pound of pork cheape
q now than in ordinary Decent her weather.
al, Are YOU crowding the shoats?
It's, Keep a book accoun. with your cow
So Know what they are doing and what II
come YOU have from each. 1t is business
- 1t is to be hoped no enc is leavin
I'd; stock out OF doors in the cold rainstorm
ear To do 60 sdvertises want OF common
&c; sense.
lo' Salt given to cows has some effect c
the quality Of the milk. This Is neee
sarilv SO, as the salt aids very much
sh, the digestion of the food.
hs' One of the points for stock growers
Va, keep in mind in improving their bree,
~, is that the quality can be improved witt
hal out increasing the cost Tor food.
nd The jackson Park dairy test has Prov
81 that there is general purpose COW. Al
that she will make butter. The speci
dairy COW makes more OF it, however.
'al, Al, If sheep or pigs are allowed the run
10, s.cts nv eating fallen apples. and will
|, rue better for the succulent food thus
.; - tanned.
-'' Milk with dry hands. II is far I
common to keep the hands and the tea
dripping wet with milk. 1t may be
M, little easier to milk with we. hands, b
ls. it is filthy habit.
,ar- Get the cream into small bulk to sa
CSC butter in churning. Thick cream c
also be churned colder than thin crea
ION, and gain in quality is obtained - W
rs an increase in quantity.
There have been enough tests made
A. furnish proof that dry corn folder c
she be successfully made into ensilsge
mas . wetting it rs it goes into the silo: aho
mn nm four or Eve pals Of water to the load
.",, plenty.
,u, A close barn is not the best for shes
nan Give them q shelter from storm. 4
Ian. from drafts, and except for ewes Il
tho have TO mother winter lambs YOU Ina
ions enough for all except the most ses'
rist. weather.
Good butter can be made when all
butter fat Is taken out vi the milk. Go
,.,a butter can be made from the first half
ms. three-fourths Of the cream which ris
a : bnt not from the last 70 rice II chnrr
Re-. by itself. Il viii b slaahys iasA
i. sisk