The new era. (Walden, Colo.) 1906-19??, 1907-10-17

count more.
Careless picking and packing loses
many a dollar to the fruit grower.
In mating a team not only color
and size. but strength. endurance and
gait must be considered.
Accustom the heifer calves early to
being handled. 1t will make their
handling when calving much easier.
Even the common COW will often as
tonish one by the results she will
give with proper care and generous
feed.
Is the well close enough to the
barn to catch the surface water when
it rains hard? This is important II
1t is stop using that we'll.
Make things snug for winter. Get
everything under cover. Store the root
crops properly. Do everything you
can to cut off winter losses
Again this winter you will probably
wish that you had built silo. Make
definite plans for building one next
year. and then don't forget the corn to
fill 1t.
Three things are needed to handle
horse in the breaking. A good whip.
but use 1t little. A rear rope, use 1t
kindly. A surcingle and trip rope.
best of all.
that the thin bare places are well COW
cred. Sometimes the fields that need
1t least get it because they are handy
to the barn. This is a mistake.
When unhusked corn is fed to the
cows care must be taken to supply
only the requisite amount Of grain,
which can be determined by selecting
an average shock. husking out the
ed corn 1t carries.
The only preservatives which
should be used in milk are cleanliness
and cold. Milk through a sterilized
cheese cloth cover on the pail. remove
the milk at-once from the barn and
cool to 60 degrees or below, and the
milk will not sour sooner than 1t
should.
The horse ste rped on my foot the
other day. My, how it hurt and how
the hot blood rushed to the head and
made me want to use the whip on the
animal. But 1t was not his fault. 1t
was my carlessness. l am glad I
didn't lose my temper. for to punish
horse Tor something for which he is
not to blame is to do the animal a real
and lasting injury.
farmer who has had much expert
ence with quack grass and the meth
DDS of Graduating 1t says he finds that
the only way is to dig 1t up root and
branch, and he accomplishes it in this
way: He goes over the field with
spring tooth harrow, followed by the
ordinary harrow several times. AS
fast as the roots accumulate under the
harrow they are gathered and carted
TO the road or put into heap with
dry straw and set on fire.
Green tomatoes left on the vines
after the first heavy frosts can be
ripened by pulling up the whole plants
and placing them on a freshly spaded
l.
them on the ground and cover with
straw. leaves or burlap and thus the
fruits will ripen beautifully. Another
way Is to turn dry goods box into
ripening-house. Put in sliding
shelves that can easily be showed in
and out so as to examine the toma-
toes and have a close-fitting door.
Keep a warm. moist atmosphere in
the box and the fruits will ripen well
without the sun.
Tho quality of the butter depends
much on the nicely with which the
various processes are carried out AS
soon as granules are well-formed
water with handful Of salt should be
added and the churn agitated slightly
This thins out the buttermilk, makes
it more fluid. The salt adds gravity
to the caseine and settles it. II this
butter Is left in the wash" for few
minutes undisturbed. the butter will
all rise to the surface in a distinct
mass, and then the buttermilk can be
drained out from beneath it. Do not
draw out all of the fluid. Stop when
you think it is nearly all out and re
peat the process two or three times,
or at least until the water runs clear,
but the last time let the butter drain
all 1t will. Then let the butter stand
in salt brine 20 or 30 minutes and it is
ready to mold for market.