The National tribune. [volume] (Washington, D.C.) 1877-1917, 1895-02-28
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers

cows consume has pronounced effec5 on
the hardness Of the butter. So far as the
experiments have gone it appears On That
j gluten meal tends TO produce a much softer
quality OF butter than corn meal or cotton
seed meal ~ That silage produces a much
softer butter than does good hay bui il ia
also favorable to the flavor and texture of the
butter product, 81 That eottOn-seed neal
tends 10 pTodace an unusually hard quality
OF butter, and that cOitoa-seed meal and
gluten-meal might be used together with
excellent results.
The standard Of quality by which tho
butter is judged is the quality made By
feeding cornmeal and clover hay. The feeds
tested for quality being those now largely
used by daIrymen In sections where grain Is
bought for feed.
Garden Slugs.
The best remedy known for garden Sings
Is freshly lime scattered over them
while feeding during the morning or even
ing IF two applications are not effeetuaI,
The busting shSRjd be repeated at short in
tervals. Tie slug has the ability OF throw
ing of its Shiny coating and with it what
ever obnoxious substance has been applied
to 1t; bat if the applications are quickly
repeated, from its diminished power Of
secreting q new coating Of slime, the lime
or other substances takes effect upon the
skin and kills the slug Another applica-
ton which IS highly recommended by garden
ers In England is lime water. Slugs may
also be killed by sprinkling with salt, bat
care should be exercised not TO apply il in
sufficient quantity to injurs the plant.
| Nitrate Of soda dissolved in water is also
said to be good remedy. Ducks are OF
much service in gardens in searching for the
slugs and eating them.
| Bran from CornmeaT.
In the preparation of fine cornmeal for tho
market, the tough skins of the kernels are
sifted out in the form of corn bran, which
comprises one-eight Of the weight of the
| shelled corn ground in the mill. The chemi-
cal analysis of corn bran, by G.. L Teller, Of
the Arkansas Station, shows that il contains
IL per cent. of sitrogenous matter, while the
whole corn contains over per cent. and the
| boled corn flour 9 per cent The amount Of
| fat is nearly doubled in the bran, being 81
/ per cent. On account of the oil in the seed
/ COATS. The corn bran contains higher per-
| eentage of crude protein and ash, four times
\ as much fiber but less water and much less
staTeby matter. This analysis indicates that
| corn bran has food value nearly equal to
| that Of wheat bran, though the stiffness Of
| the seed coats render the maize bran less
paiatabe for use as q single food Being
l icSS HALIOUtADuS LHa8 wheat bran, Dut con-
tanning More fat, corn bran forms livery use
| full addition to ground wheat or rye, or to
middings. cottOnseed meal and ground peas
As a part Of mixed dairy ration, corn bran
| is better than cornmeal.
ChiccOry for the Garden.
Two years ago one of our leading seeds
men catslOged a novelty under the name
asparagus chiccory." o. course gave tia
trial and found 1T to be a ehicc0ry variety OF
strong growth, giving large, feshy roots and
upright, undivided leaves. Like all chiccories,
1T also possessed remarkable tenacity Of
life. The roots will grow and sprout again,
no matter how you stab at and cut them, or
make them suffer exposure or deep burial.
We intended TO try the t0ps-a great mascot
thrifty foliage-for green's, but neglected to
do so.
This chiceory, without doubt, is the large
Brussels or Flemish, a sub-variety Of tho
Madgeburg, and for garden purposes perhaps
as useful as any other, except that the long.
narrow cut leaves of the common wild
European variety may possibly be preferred
for cellar blaHchIng TO be used as the salad
known as barbe de capucin" in Europe.
ChiccOry improves IN size and quality under
cultivation, the leaves losing much of their
natural bitterness. The plants are taken up
in the Fall and packed rather closely to-
gether with soil between the layers in
dark corner of the cellar. and in such way
that the crowns appear all at one side Of the
heap The tops soon grow white and brittle.
The large-r9Oted varieties, like Brussels,
may, of course, be used In the same way.
ChiccOry is one of the easiest things to grow
in this manner for Winter salad, rs it takes
very little room and next to no attention.
1t viii be found quite palatable and surely
acceptable to mos persons at a time when
green stuff is scarce.
Another which is made in Europe,
and by few people in this country, of the
Brussels chicc0ry, is suggested, and it is this
use which has probably given it the name
asparagus chicceTy," for when well
bfanched and with its wide leaves and
large ribs, it well merits the distinction of
being considered substitute for so good
vegetable a. asparagus The Belgians call
it Z" Whitioff," and under this name find il
cstaioged by dealers, who also give the
following condensed cultural directions:
"Sow in june; plant the roots one inch
apart, from October TO the closing of the
ground in rows eight inches apart, in q
trench one foot deep; cut off the leaves.
Cover the roots well with well-sifted soil
eight inches thick, and the whole with
good layer of dung two o three feet thick.
The Whitl0f will be produced in three
" eeks afterwards in the intermediates cover
of the soil. Excellent as asalad as well as
vegetable"
OF course, only plants having good roots
and wide, undivided leaves should be used
for this purpose. and before planted in the
trench the tops are to he cut of to within
one and one-half inches of the neck, and thu
roots are also to be cut back to q uniform
length, say. eight or 10 inches. 1t may look
like considerable trouble to grow this vege-
table, but it may be deserving of It, at least
10 people who like to have variety, and to
test all things, and surely much more de-
serving than some other foreign dishes, like
,ardoOn, stachys, etc.
Any OF the large-rooted chiccories may be
1sed, and perhaps be found useful as q cheap
substitute for high-prieed coffee. The roet
S cut into thin slices, which are then roasted
Ind ground. Chiccory is grown for this
purpose chiefly in Germany, Belgium and
france, and to some extent in California.
The United States use quite quantity every
ear, and this IS mostly imported, although
here are no obstacles IN the way of growing
I. and perhaps OF makiag 1t profitable any
where in the United States. The roasted
10y bean has recently been recommended
DIT a similar purpose. 1t IL easily grown on