The Columbus journal., 1909-03-31
81 AsSSuBpook
vi FARM
AMls..s @~

49,
Time to clip the horses which have
heavy coats.
Bran should be mixed with other
feed to produce the best ration for
hogs.
Good management of the dairy has
a money value Don't let the profits
leak away.
Mate the old gObbler with the young
stock and the young gobbler with the
old birds.
The shepherd who lives with his
flock during lambing time is the man
who has good results and finds that
sheep raising pays.
To farm successfully requires just
as much experience of practical
kind as does any other line of bust
ness, probably more.
II the seed corn has not been kept
carefully during the winter do not be
surprised if it does not give you the
crop you had hoped for this year.
Don't worry about the kind OF
weather we are having or are going to
have. Try and plan your work SO as
to have it dovetail beautifully into the
weather conditions.
Nothing better than a piece of hose
to dislodge the obstruction in a cows
throat. The hollow hose enables the
animal to breathe while its throat is be-
ing rammed by the hose.
1t is said that in spite of the pOpu-
larity of the auto In New York, saddle
horses are more numerous than ever.
and this is true of the work horses all
over the country. Good market for
horses. Raise a few.
The farmer VINO carries crouch
around with him because of the
weather is the farmer who is always
behind hand with his work and tries to
find excuse for his lack of thrift by
complaining about the ufavorable con-
ditions.
Prof MARS of the Pennsylvania Ex-
pertinent station. after a series of ex-
periments is satisfied that green food
is very important in winter and can
be supplied by feeding mangels. tur-
nips, other roots or cabbage. Whole
or pulped :nangels are relished best by
the birds. Cut clover or clover leaves
steamed till soft are also relished and
are valuable green food.
In discussing the use of commercial
starters in cream Prof. H. n. Slater of
the Indiana experiment station says:
The first thing to do in handling
starter is to see that every vessel the
culture comes in contact with is thor
oughly sterilized. Metal vessels are
preferable, as they can be kept more
thoroughly steamed without breaking.
Second, the starter must be kept at
an even temperature. Third, We must
educate our tastes SO as to be capable
of judging whether or not the starter
is of a quality that will improve our
butter. A bad starter will do as much
harm as a good one will do good
Prof L. H. Bailey points out in Cen
fury wherein the graduate of the agri.
cultural college is hampered by lack
of opportunity for practical training
and experience. He says: The trouble
is that there are yet no adequate op
pOrtunities in this country for the
graduate in agriculture to learn the
business or to test himself. if he needs
such test. as there are for other stu.
dents. Farmers do not take students
on such a basis. Most farms do not
properly instruct the boys before send.
ing them to college. Farm practice
should be learned at home, not at col.
lege. The net result is that while
much is expected of the student in
agriculture. little opportunity is af.
forded him in the way of any train.
ing that fifty supplements his college
course. The agricultural colleges can.
not do their best work for the farms
until the farms come to their aid. OF
no college is SO much demanded as
of the agricultural colleges. because
they are called on not only to educate
young men and women, but also to
find the ways of making profitable the
occupation on which they rest. They
are not only educational, but econom
ic and social agencies.
In commenting on the great service
which specialized farming had dope
for agriculture, the Utica IN. "
Press has this to say: Twenty years
ago many farmers cut down their ap
pie orchards as useless waste of good
land. Orchard pests had ruined the
crops year after year. and the grow
ers were discouraged. They had moi
learned how to fight the enemies OF
the trees. and were not convinced Of
the practicability of spraying and
other modern means now employed by