Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1911-10-20
FARM AN1 .4:li!' ORCHARD
'os ana from Agricultural Colleges and Experiment Stations
OF Oregon and Washington Specially

ouHdOfe ~ TdCWC (OdSI COnduOnS
| fe eding stuffs can be secured cheaply
We use rolled barley alone and would
feed about seven or eight pounds per
day per head. 1t must be remember
ed, however, that we cannot give spe-
cific rules for the feeding of dairy
cows. for ration that is satisfactory
for one might not be satisfactory for
another. The best thing to do would
be to make trial of the ration sug-
gested, and watch the effects on each
COW, varying it where necessary.
Young trees should not be permitted
to go into winter in soft and sue
culent condition. Cracking of the
bark at the ground. in the spring, fire.
quently happens where trees are not
properly hardened in the fall, or
where the ground is wet on the sur
face during the first freeze of the real
cold weather. About the only thing
that can be done is to bank them up
with earth, providing the bark has not
loosened entirely around the stem of
the tree, and permit them to heal in.
1t is only occasionally that tree dies
from these results, and usually it does
not happen after the second or third
winter of the orchard. Very fire.
quently fruit trees are frozen so
solidly during the winter that they
split their bark, serious injury result
ing. In such cases, trim off the rag
ged edges of the bark, and paint the
wound over, permitting it to heal over
naturally during the summer. If this
splitting continues it will kill the tree.
The record COW for butter fat is the
Holstein, and although the Holsteins
as rule give large flow of milk, we
find that the percentage of fat is gen.
orally low. This does not mean, how
ever, that the Holstein cow is the
most economical producer of milk and
fat. While in some cases we know
that they will produce more econom-
ically than will the Jersey, we also
find many Jerseys that will produce
higher butter fat much more econom
ically than the Holsteins. The type
of cow that one should keep on the
farm will depend on various condit-
ions, and while the Holstein cow may
be the best in one case, the Jersey
will prove better in another.
In mild climates, where the winters
are not severe, the Jersey will do very
well. The Holstein is of course a
much larger cow and is able to with
stand severe winters.
By orchardists it is generally con-
sidered to be poor plan to run hogs
in an orchard, as they are likely to
injure the trees. However, if it is
decided to handle them in this way,
they should also be fed ground barley,
or wheat, or middlings, depending on
the market price. For producing
gains, barley is almost equal to wheat,
pound for pound, and produces a most
excellent quality of pork. For young
pigs, middlings will give somewhat
better results than the others. Where
grain is being used without pasture,
it will require about FIVE hundred
pounds to produce one hundred pounds
of gain. Knowing the values, one can
estimate whether or not it will be
safe to raise hogs under given market
conditions. Pork can be produced
much more cheaply where pasture can
be used in conjunction with the grain.
The best method of preserving but
ter, and the method that is used al
most exclusively is by chilling it to a
freezing point or below and keeping
it until ready to use in that condition.
This is the way they store all storage
butter, but on the farm very good re-
suits have been obtained by keeping
it in strong salt brine solution. The
butter is packed in stone jars and the
brine is poured over the top and left
in as cool place as possible until you
are ready to use it. You will find.
that great care must be taken in the Sc
lection of the cream and the care of
the butter in this kind of storage, but
if proper methods are used in hand
ling, the butter can be kept from four
to six months in good condition.
The amount of salt necessary in
butter depends largely upon the mar
ket requirements and varies from
three-fourths of an ounce to an ounce
and half per pound of butter, one
ounce per pound being the average.
The temperature at which cream
should be churned will vary accord
ing to the conditions from as low as
fifty degrees in the summer time to 65
degrees in the winter. We cannot set
a temperature at which you should
churn. The temperature will have
to be determined by experimenting