The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-06-23

had, twisting a fue of chimney every
two or three feet at the top Of the
heap for the air to pass out. Then
cover with four or six inches Of earth.
These can be taken out at any time
on mild day. or IL left till late in
the season will keep much firmer than
II in cellar. have kept them in
perfect condition here, where the mer-
curry goes twenty degrees below zero.
The heaps should be on dry ground
where no water stands.
Wasting Fertilizers.
A Vermont writer in the Rural New
Yorker" tells about finding twenty
loads Of excellent top-dressing under
the stables. OF course there had been
holes bored in the floor to let the
liquids escape, and the result was the
object lesson that was revealed when
the farmer delved into the accumula-
ton beneath. This leads H. w. c. to
unburden his mind on the subject as
follows:
l regret to say that at one time we
had auger holes in the barn floor to
let the liquids drain away. There
are many foolish operations on some
farms, but that one heads the list. The
liquids are the most valuable parts
of the manure, and should always be
saved. 1t is just like throwing dollar
bills away to bore these holes. This
practice Is not confined to New Eng
land by any means. Fruit growers In
the east are willing to pay $40 a ton
Tor nitrate of potash, and this chemical
Is made In just such deposits as we
ind under barn. 1t rises to the top
nf fhnco rich L.
During the war southern men that
know worked "nitre beds" which
were piles Of manure and soil. They
obtained in this way nitrate Of potash,
which was used in making gun DOW
der. The rich stuff down under many
an old barn would blow the mortgage
on the farm II we could get It out
and spread it, but the, thing is not to
let any more get under there. A good
cement floor under manure is like a
stout chain to hold the valuable nj
trogen from running away.
Cottage Cheese.
Many housewives who have skim
med milk to spare make it into those
palatable little luxuries, cottage
cheeses. It will interest them and 9th
ers as we'll to learn that at the Min
nesota station they have been expert
menting as to their food value as
compared with beef and other meats,
using working men as subjects for
thetests. Pound for Pound, the report
states, cottage cheese prepared with
cream compares in composition and
digestibility with the meats. Where
skinned milk can be procured at
low cost cottage cheese is one of the
most economical foods that can be
used. The addition of cream to 1t
fayorably influences both its nutritive
value and its palatability without in
creasing the cost above that of other
meats. Upon the farm where milk is
produced cottage cheese is one of the
cheapest foods that can be used.
1t Is worth mentioning that the ex-
pertinent demonstrated that lean ba-
con contained as much protein and
about twice as much digestible fat as
other meats, making it at the same
time, even at higher price per pound,
a cheaper food than other meats. Ba-
con fat is easily digested, and when
combined with other foods it appears
to exert favorable mechanical ac-
ton upon digestion.
Butter Making.
According to Guy Mitchell one of
the most valuable of recent bulletins
from the department of agriculture
press is that recently issued mo. PAD
treating on "Butter-making on the
Farm" Written in the non-technical
manner that characterizes the bulle-
tins promulgated by Professor Web
ster, it at once appeals to the aver
age farmer, and treats of matters of
vital importance to him in his bust
ness. 1t recommends cleanliness
above all else-in milking, care of the
COW, stable, utensils, surroundings and
so on. The presence of bacteria in
the milk or its products has a tend
ency to cause fermentation and a con-
sequent spelling of the milk or butter.
Milk is often spoiled by allowing it
to stand in the barn too long after it
has been drawn for it absorbs odors
of the air, and odors of the barn are,
therefore, very much in evidence. For
this reason the milk should be re-
moved to place free from odors. The
bulletin describes in detail theproper
method of contracting a suitable room
in which to store the milk and means
of keeping it cool. The cream separa-
tor and methods of it's operation are
fully described in this work. After
separation it is necessary that the
cream should be ripened before max
ing it into butter.