The Marshall republican., 1907-07-12

The commissioner ? .,crnai
has decided 800 the followL. /.
formula for dens,u .ng alcohol:
ALCOHOL 80. E. ...........l OO parts
Wood sleo'r .............. 10 parts
BenzlES a part
tn. " .daturing will he done on the
p 20. ses where the alcohol IL pro-
dn ed and In special bonded ware
houses used for that purpose only.
There has been a persistent preIu.
dice among feeders of beefs cattle
against silase. but recent experis
ments have shown that steers will
make an excellent growth II fed some
rich feed along with corr silage and
will gain quite as fast as when on
good pasture. The dairy type steer
10 not profitable for beef. as he shows
q low dressing percentage. and a high
percentage OF offal. Fat On the int
rior organs increases the weight OF
the cheaper parts. The beef steer
puts on fat on the higher priced cuts.
The American Fruit and Nut Jour
nal says that there'is no class Of peo-
pie more favorably situated for nut
growing than the farmers, and sug'
gests planting about farm buildings.
along lanes and In odd
Nut trees may be planted for orna-
ment and. shade As well as for use.
Hickory nuts will flourish in New
England. and the chestnut in the CEN
trail and some OF the southern states.
In the central west walnuts will -four
ish. while In the South Atlantic and
Gulf states the pecan and Other nut
bearers thrive: and all will yield .
pront.
The Michigan experiment station
bulletin or Roots Supplementary to
silaee for Dairy Cows" makes these
concluding suggestions; The add
ton Of roots to an already complete
ration OF silage. clover hay and grain
for a dairy COW stimulated both milk
and butter fat production. In case q
large production IL desired. al In max
ing records. roots might be used 10
advantage. The percentage OF but
ter fat in the milk was constant.
whether on the DOT ration or without
roots. The cows gained In weight
| more on the root ration than when fed
without roots. but the difference was
not so great. The eost OF the ration
| mentioned was varied with the addi-
| ton of roots to such a degree as TO
lessen the profit of production; milk
costing AZ cents nor per 100
pounds, and butter fat IL cents per
pound as a result.
Four factors are concerned In the
making Of good cider vinegar: Pure
| cider, the presence OF ascetic acid
terment. the free ingress Of air. and
a maintained temperature In the room
Of from 10 degrees to SIS degrees.
Now as TO the method OF handling
during the period OF making: Fiji the
vessel, which may be Of wood. earth
enware or glass-neyer OF iron. cop
per or tin--not more than half full OF
the cider stock that has been fer
mented at least one month Add one
fourth its volume OF old vinegar. ana
q little mother OF vinegar" which
should be taken IN a wooden spoon
ana laid gently, upon the surface OF
the cider. DO mot stir II in. q the
vinegar ferment grows only N the
surface. DO not disturb the cap.
which should spread over the entire
surface in three days. II the tenn
peraturs IL right the fermsutation
should be completed In from four To
six weeks. The vinegar should then
Do drawn on, strained through thick.
white flannel and corked or hunged
tightly and kept In 3 cool place until
wanted for consumpttcn- should the
vinegar remain turbtd after ten days.
stir into 3 barrel one pint Of : sosa-
Non az : half pound isinslass and oHa
Quart or water, A. soon - settlt4
rack on and store n tight sessslA
Qsgslky no mint nusar y nse4e4