Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1900-02-17
NOOPyfI6Hltu-J
Keeping Cabbage During Winter.
(Copyrighted.)

4 IT'D
1 (C-opyrighted.)
Keeping Cabbage During Winter.
1t is agreed by most poultrymen that
cabbage is n of the best green foods
for poultry during the winter, but it
is usually hard to keep heads in good
condition for more than a few weeks
after winter sets in. Here is a plan
worth trying. 1t has been successfully
used for several seasons in sections
where the winter is peculiarly trying
owing to lack of snow to finnish par
tial protection. The cabbages are pull
ed up by the roots and carted to a
part of the farm where the ground is
sloping. 1t so happens where the plan
was tried that the ground was near a
cluster of trees, but a location near
by buildings would dive the same pro-
lection. A shallow trench is dug, say
two feet deep, and filled a foot deep
with leaves. On this bed of leaves the
cabbages are set roots up, close to-
gether. Leaves are then heaped over
them in large quantities and held in
place with brush. The trenches are
made in beds with deep burrows be-
tween them to carry off the water, the
furrow being made with the slope of
run against the side of the beds. The
c~abbages will freeze, but will keep in
perfect condition and may be easily
taken out as wanted, and after being
thawed out may be chopped up for use
on the table or for the poultry. By
this plan green food may be had until
late in the spring.
SeasOnabIe Stock Hints.
Breeders among sheep should have
the best of care at all times, bearing
in mind that the condition of the eve
has much to do with future lambs. 1t
is not enough that she be toned VI"
| Just before she drops her lamb. Treat
her at all seasons as a valuable pos
| session and seek through her and the
ram to better the general standing of
future focks.
Avoid the scrub bull, especially If
O intend to raise the calves. Such
an animal has no place in a dairy sec
ton and the sooner farmers join in
buving him and killing him for beef
the better for all the stock in the
neighborhood. A scrub cow is bad
| enough, but a scrub bull is worse. 1t
is possible by j%udicious mating to
bring I'D the scrub cow so that her
good qualities will be made more prom
inent through the, good influence or
the blooded but, but the scrub bull
will, soner or later, be the cause OF
the retrograding of the progeny OF a
COW of good blood,
Start this fall and keep a record OF
what the COWS are costing and how
much profit n is bringing. Use a
separator if possible, but by all e
test the milk by weighing, at least.
Many dairymen will be surprised after
weighing the milk for a while to find
that they have one or more animals in
the herd that are not only being kept
at a loss but are pulling down the
records of the other cows. Keep, the
record carefully and know what is be-
ing done in the dairy.
Look out for sore mouth in cattle.
1t is epidemic in some sections. The
symptoms are lack of appetite, champ
ing the jaws, with dripping of saliva
from the corners of the mouth, a
brownish hue to the muzzle extending
to nostrils ana inside of lips which,
with tongue and gums, are red. There
is also a disagreeable odor about the
mouth. The remdy is a wash made OF
tannic acid one-half ounce, powdered
borax one ounce, glycerine eight
ounces and water sufficient to make a
quart. The disease runs it's course in
a week or ten days, and is more an
moving than dangerous.
A Simple and Cleanly Milk Strainer.
To the small dairyman who does not
feel that he can afford a separator, the
milk strainer illustrated will be found
very serviceable and clearly. The top
is of tin and can be readily fashioned
by any tinsmfth. Inside are three
sleeves, which may also be made by a
tinsmith. all of the same ~fineness, and
are set about two inches apart. The
holes are made very small in each of
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