The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1909-10-15
VOTES, ,,nnook
N.Y. FARM
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Lime is a purifier and makes an
ideal wash for the coops, perches and
nests.
Ensilage provides a good food to be
used as variety during the winter
months.
Keep all of the late plants well cul-
tivatsd, stirring the soil to the depth
of only two or three inches.
The cattle market for thin grassy
steers has not been satisfactory for
sometime and prices have been de-
clining.
Heifers accustomed to the milking
machine from the first do much bet
ter than old COWS that have Seen
MIXED by hand.
Some who grow sunflowers Tor
chickens advocate gathering the heals
and thrashing off the seed and stnT'
ing it for winter use.
Corn stalks on the ground over Will
ter will decay more quickly thar
where allowed to stand, and fiat Lr
the ground they will hold the soil fro.ss
erosion Oh sloping or hilly land.
Save the painful process of dehorn'
ing by preventing the horns from
growing upon the calves. This can be
done by clipping the hair off the little
knobs and applying a preventive.
In large gardens and on fine estates
the fashion of the day runs to color
ing-planting out broad masses of
simple flowers where the carefully
studied effect is intended to be in the
so-called natural style.
| In pruning raspberries first observe
how many canes there are in the hill,
and cut out all over three or four. The
number of main canes should be gov
erned by their size and the number
| and strength of their laterals.
There are few farmers who could
rot profitably keep a few sheep. The
| difficulties that stand in the way can
be easily overcome, and it is we'll
worth while to make the effort when
one considers the benefits from sheep
On one farm where pure bred poul-
try is the pride of the poultry-yard and
where the heavy laying strain is the
| prime object greater layers can be
produced and the flock can still be
among the top notchers as pure
| breeds.
Many varieties, especially Of the
peach, have been brought from the
south and have done well in the
peach-growing sections of the north.
Among these will readily be recalled
Elberta, Thurber, Belle of Georgia and
others. But quite as many of them
have been disappointing.
Corn is too fattening to feed to the
hens in any great quantity. 1t causes
a large number of ailments, such Is
| liver troubles and digestive derang.-
ments, resulting in loss and low egg
yields. Gluten, meat, beef scraps,
wheat bran and hulled oats should be
fed regularly to promote health and
egg production.
If at all possible, get the drove of
pigs out on a field of clover or cow
peas. The hog by nature is grazing
animal, and it will make the most eco
nomical gains when allowed to forage
for part of it's living. Hogging off
peas and clover also has the advan-
tage of fertilizing the land and spread,
ing it evenly over the surface.
The earlier ground is pIowed for
fall wheat the better, as it allows
| more time for the soil to settle before
seeding time. Soil in which wheat
and all other grasses are sown must
be worked down very fine and COM
pact in order that large per cent. of
the seeds may terminate and the
young plants make early and rapid
growth. Extra tfGfe and labor spenr
in this way will be rewarded in next
seasons crop.
An excellent mixture to keep worms
and other parasitic affection from the
hogs is as follows: Six bushels of corn
cob charcoal, eight pounds of COM
mon salt, two quarts of air-slaked lime
and bushel of ashes Thoroughly
mix and then take one and one-ouar-
ter pounds of copperas, dissolve it in
hot water and with an ordinary water.
| ing pot sprinkle the solution over the
whole mass and again thoroughly mix
Place this solution in self-feed ar
where the hogs can reach it at pleas
ure.
There is no difference in the whip.
ping qualities of gravity and separa-
tor cream. When any difference is
experienced it is due to other factors
and not the method of getting the
cream. Cream for whipping purposes
should contain at least 20 per cent
butter fat The best results are OBJ
tanned with cream containing rs to
40 per cent. butter fat. Pasteurized
cream may be whipped as easily as
unpasteurized if it is thoroughly cooled
and held at 35 to As degrees Fahren.
heit for at least two hours before
whipping. Cream should whip in
from 80 to 60 seconds. When a long
er time is required there is danger of
some Of the butter fat separating or
churnins.