The National tribune. [volume] (Washington, D.C.) 1877-1917, 1893-11-23
OUR RURAL TOPICS
Some Practical Suggestions for Our
Agricultural Readers

Prof. 3. C. Ksdzis Of Michigan Agricultural
Collegs, reports some very interesting results
Of analysis of different kinda of wheat groWE
in his State Six kinds Of wheat were analysed
Hungarian wheat American Bronze, Jones
Winter Fife, Red Cisws1sI, Reliable. snd Ruby.
Regarding gluten and other albumeBoids as the
most valuable part of the grain. the analysis
showed The Reliable 20 be ths best, with per-
ceHtsgs of 1928; Hungarian Was close second,
1918; Gawsou had least Of gluten, 1914 par
cent. But in starch the Ciawsen led, having 7039
cent, while Reliable bad 67.99, and the Hua-
garian wheat bad ss.25 per cent As rule ths
red wheats are hard, showing the gluten they
contain. The whits wbea,s are starehy and
soft. The latter make whits -four. bus is b
not 80 nourishinR, especially for strength, - b
the darker -four made from EIutinous whesta
The fashion in wheat has changed with the
different processes new used by uIlEers'in max
ing -four. 0ucs they gave preference to the
white or starchy wheats Now the preferences
10 altogether for the wbess that chemical
analysis has all the time declared to be moss
valuable. It is worth while for wheat growing
farmers to select the kind OF seed that grows
the best-sellipg wheat. Is IL the tendency q
wheat grown on low, damp ground to become
glutiaous. Forty years ago. when the u editers
raResn variety was introd need from southera
Europe IL was . red and g'utinoas wheat
Growing il for few years on high, dry land
in western New York essentially changed is
nature It made il more starehy. and therefore
sold better as the fashion then was
There ara certain branches Of the stock buzi-
ness which give much more than an average
Ia faS r. l.
them, and has in addition the proper facilities
for it. Among them is hardly any one which
will pay better, under such conditions, thsa
growing very early lambs for market The
man who is in earliest can command practically
his ewn price. so that he is justified in almost
any outlay required for producing them; and
this is the only way in which the sheep busi-
ness is paying those who follow it inteliigently.
Mutton sheep are constantly growing in de-
mand, and in a single week the Chicago mar
ket has taken care OF $1,000 head, and that
without any glut or depression in prices. Only
a few years ago such receipts would have
utterly swsmped the market. Butchers On
the lookout for good mutton all the time and
the frequent complaint is that they cannot gst
enough of ii. OF course they can get mutton
of some sort, but they have learned that 10
INJURIES trade to handle any but the best. aud
SO are more careful than ,hey once were As -
what they put on their blocks. II is this fact
they can depend upon getting better quality
than formerly none that has stimulated the
demand for mutton among meat-esteFs, for the
best class Of customers prefer to have none
offered them unless the quality is up to the
highest standard. Growers who take inferior
mutton TO market, aud butchers who handle
II, both do much TO hurt the future of the
business; for the customers who buy it are apt
to consider it as an indication of what they
may expect in the future, and so they 20 back
to beef and pork The future of the muttoR
industry is in the hands of the sheep-groWers,
and they can make it what they will.
Turnips, parsnips carrots and beets may BE-
stored ia pits outside of the barn or Ia mounds
One of the methods that has been tried with
success is to store them in bins using dry sand
to fill in between them. This method permits
Of using them at any time. while. if they are
stored in pits. they may be sealed up by the
frost. The usual mode of storing cabbages fer
the Winter is to bury them. heads down and
roots up
A better method is to place them close to-
sether in q furrow. roots down. then throwing
Iks dirt on them and adding another layer Of
3rt until q compact bed of ca5bagas is made.
stalks the hay. When wanted for use re-
move portion of the hay, cut of the heads de-
iired, and leave the stalks In the Spring re-
move the hay, and the cabbage stalks will pro-
luce early sprouts or greens" All that Is
is to keep the cabbages from thawinz
go suddenly. LII buried heads down they soon
'egin rot after the frost is gone and the rains
ome in the Spring.
It is quite common for those desiring new
,lants from cuttings to place them in a bottle
Il water. keeping the whole cutting. except Q
,ud, su smerged until roots form. The practice
Il gardeners Is to place the cutting ia damp
and, aud they claim that the sharp particles
# sand rubbing against tbs smooth end Of thu
utting hasten the cailousiBg from which the
cots are started. No manure Of aay kind
hould be allowed to come in contact with cut
ings. The first roots formed are very tender
nd ssppy. Thsy will rot of a. fast as they
orm If heating manure is placed near them,
tier the cutting has been well rooted il may
% planted in richer ground. but even then the
Hing around the roots had batter be sand thaa
ica earth or manure. When the roets groY
hey will reach the manure fast enough Il
Eithin reaching distance and this for = large
inc may be Is or 20 feet distant.