The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-03-30
HINTS FOR FARMERS.
ends

System is needed in everything in
order to ensure success. The farmers
plans should be laid as carefully as
those of a business man. The quality
of his land, the adaptability of differ
ent parts of it to different kinds of
crops, his working force, the necessity
of filling in one field and following in
another, and the particular needs of
his expected condition after harvest,
ought all to be taken into account be-
fore he starts in with his spring work.
A sensible writer on agriculture re-
marks, in reference to the necessity of
forecast by farmers:
Those who have no fixed plan, no
! definite aim, are luck farmers, and
! four years out of five you will hear
! them complaining and cursing their
! hard, i'll or bad luck, when the fault
all lies in an utter absence of all fore
cast or planning beforehand, and sys-
! tematic endeavor. Good crops are the
natural outcome, the logical sequence
of judicious forecast and systematic
|endeavor as accomplished by thorough
tillage.
In order to till the soil for pur-
pose. one must have a purpose; a GER
tain, definite object in view. In order
to attain this object his plans must be
llaid with as consummate skill and
wisdom as the victorious general ex-
ercises in marshaling his forces on the
| field of battle If one desires to have
plenty of forage for his stock during
the long winter months, or to success
fully tide them over a season of pro-
tracted drouth in the spring, summer
or fall seasons, he lays his plans, Sc
lects his seed, prepares his ground.
plants in due season, and cultivates to
the best of his ability. The result is
that his stock is in good condition,
while his neighbors are selling short,
for lack Of feed to keep them alive.
Here are a few hints as to the dairy,
culled for the farmers benefit:
Water should not be given to cows
Immediately after hearty meal Let
an hour or more elapse.
Milk when pure and fresh can be
heated without injury but cream must
not be heated after it becomes acid.
OF course every dairy farmer has
laid in supply of ice for next sum-
mers use. 1t is something you need
in your business
A creamery, when rightly conducted,
is a blessing to any com nunity, but IT
takes a good while for some farmers
to see the point.
Dark cow stables are an abomina-
ton because disease is an abomina-
ton, and darkness is conducive to dis
ease. Let in the sunlight
If you keep your milk and cream in
the cellar along with turnips, potatoes
and rotten pumpkins, and have no
other place to keep it, sell your cows
Cream sometimes becomes bitter ii
raised in pans at a temperature too
low for the milk to sour Milk in pans
should be sour in thirty-six hours.
We have seen farmers kick their
Ecows without mercy How much more
sensible it would be for them to kick
the stable door, and the same result
would be attained-they would give
their wrath vent.
Corn tends to produce fat rather
than milk, hence to fatten COW it is
one of the best grains. Oats and mill
feed are superior diet for making milk
AT no time is it good plan to change
the food of cows entirely, while it is
an item to supply a good variety OF
food in order to keep the COW with a
good appetite. All radical changes in
feeding should be made gradually.
Poultry is profitable to the farmer il
raised with some care and forethought
Here are a few good suggestions:
Save the best birds for breeding.
If a hen only pays seventy-f1ve cents
profit annually, she is paying big
per cent,
Hens will not lay unless they have
La full supply of water. Water is as
necessary as food.
If you want to fatten, feed corn and
other fat producers If eggs are
WANTED, give egg producing feed.
French poultry raisers cook the
grain that is fed to fattening fowls