The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1895-06-20

cause they nave long Deen Watching
these points of selection in these older
portions OF country. Mr.. Carlyle also
bespoke for the dairy COW supple
movable skin, because her inside and
OUTSIDE skin is all of one piece, and il it
is pliable on the outside it is not diseased
on the inside, and it means good diges-
ton and good work generally. The
question Of sailing cows and other
points came up. Mr.. Carlyle has found
by actual experiment that salt is very
necessary to proper digestion. Cows
will not eat enough rock salt, but thrive
greatly when common barrel salt in
troughs high enough SO that pigs will
not foul it, is constantly placed before
the cattle.
Mr.. Louis was called up at this point
by question concerning the feeding of
salt to pigs. He gave one of his excel
lent talks on swine raising and especi-
ally relating to shelter. He showed and
explained diagrams and models of ais
hog house, pens. troughs, etc. He made
it prominent that expensive houses were
not needed, but comfortable ones.
Supt. Gregg followed with his expert
ence in raising trees upon this windy
prairie country. The willow has stuff
cred from the saw fly and drought, but
with care the white willow is a pretty
good tree, and the Russian willow being
grown at the experiment station prom
Uses still better. Deep mulching retains
the moisture and protects against the
action of the WINDS. The attention
shown and the questions asked were
very gratifying to the speakers. 1t is
pleasure to help people who are so earn
est in helping themselves.
In the evening a goodly attendance
assembled in the hall. Mrs. Tilson first
spoke on shelter for poultry, She par.
ticularly dwelt upon the value of a
scratching shed, and said that however
much the great lights of poultry culture
differed on other topics they all agreed
on this. In cold climate house large
enough for daily exercise was too cold
for the fowls at night, and one small
enough tor the fowls at night was too
small for daily exercises; hence small
snug house and the large scratching shed
make good combination.
Mr.. Carlyle took up the stabllng of
cows. He does, not like stanchions or
any way of combining cow which is un-
comfortably for her. because it will
lessen her milk flow. His COWS are not
tied at all. There is small chain passed
about two and halt feet from the floor
along the rear of the cow, and as the
cow lies down this chain makes her 60
forward in tile stall. He described the
cleanly way of milking as the dry way,
the cows udder and teats being first
wiped off with damp cloth. In answer
to number of questions on dehorning,
he commended and described the opera
ton. Although it might hurt the ami
mails as much as it does to pull mans
tooth, the fear of their ugly horns sca-es
and harms persons far more. He recon-
mends clippers because they are quicker
than the saw. There should be ring
ing, cutting movement instead of a
crushing one.
Supt. Gregg gave his experience with
Strawberries and currants. He made
plain the important point that every
thing in garden, these plants included
should be in long rows, so that they can
be cared for bv horse cultivation instead
of by tedious hand hoeing. We so lack
Tor vegetable acid in this country of
bread. potatoes and pork, that we should
give our families the benefit Of these
few fruits that can be raised here.
Strawberry beds should have both pistil-
late and stam;nate varieties, SO that the
plants are properly tertilized. The Cres-
cent and Warfeld varieties make good
combination.
Instruction on cabbages being called
for, Mr.. Louis in his usual happy man
ner replied. Being German of course
he would know the virtues of cabbage
and saurkraut. He described net by
which the cabbage worm miller can be
caught in large numbers. Road dust is
the best application on the heads to pre-
vent the worms themselves. The cab
bage as it expands throws out the dirt
which does no harm but much good. To
preserve them through the winter, pull
root and all and hang up IN the cellar by
these roots.
Friday morning Mr.. Carlyle gave an
lesson in cturning. He
strained the cream through wire gauge
strainer, to remove the curd, little of
which will be found in the best Of cream.
and which will not not make butter but
cause the true butter to spoil eventually. |
He explained the difference between sour
and ripened cream as like that between
i green and ripe apple. Ripened cream
. S'AOO'h ouu SioSSf, mas al dSISSdDic
smell, and the bubbles do not break |
EASILY. When the butter grains get the |
'ize of clover seed, he adds little cold |
alted water to bring the batter togeth-
r quickly. He then draws off the but
er milk and adds as much cold water as
here was cream in the first place. Afterl
wo or three such washings he takes the
utter out and salts and drains il.
When the cream is ready to churn, he