Year: 1859

GUtNNttutHt. .ua, sra


The Spring Season-Its Work,


The spring is the most important season
to the farmer. Much depends upon getting
our summer crops in, in good season. and IN
good order The land should be well titled.
and the surface well pulyerized:sso as togive
the roots of the young plants healthfuland
vigorous growth in the early part of the
season. This enables them to stand either
too much wet, or too much dry weather, and
the attacks Of worms much. better than +
got in late in the season, or in bad order.
The straw Of grain'sown early is not assub-
Iject to rust or lodge. as that sown late and
grain which is forward and ripens early,is
usually much better and heavier than that
which is late. The farmer who gets his
crop in we'll and is in good season, is most
sure Of a good yield; besides, if be gets his
springs work done early, he will be most
likely to do the whole work of the ssasonin in
good time, and will have time to do it.well;
while, if he gets behind time inathe spring,
he will be most likely to keep behind time
through the whole season; and being drove
with his work, will not be likely to do it
well and if he keeps an account of outgocs
and incomes, will be most likely to find his
profits much less than they would have been,
had his springs work been done in SEASON.


The spring is also important in another
point of view. Almost all of our domestic
animals drop their young at this season; and
the same rule that applies to the vegetable.
applies with equal force to the animal king.
dom, viz: that we pay particular attention
to them while young. so as to give them
healthful and vigorous growthin the START
All experience has shown that if we would
rear our stock, we must give them good
keeping while young. All animals intend.
ed to be reared, should be dropped as. early
as the climate and season will admit. This
enables them, with good keeping, to become
so large and hardy, as to stand the first VIM
ter well; while, if dropped late in the sea-
son, and poorly attended to, their size, -
slender and feeble constitution, lily fits them
to stand our severe winters And further,
the dams of all young animals require par
ticular attention and good keeping at this
season. The milk drawn from the cow is a
monstrous draft and if she is suffered to get
poor in the spring, she will remain so dur,
ing the season, and the yield of milk will be
small, particularly during the latter part; of
the season.


There are many other important matters
to be looked to during the spring Doyour
old meadows need narrowing and manuring.
and additional grass seed ? If so, now is
the time to attend to it. ,"


Have you sufficient number Of fruit
trees, and of the different kinds best suited
to your soil and climate If not, this is the
time to plant them. se( .7sa
| Have you suficiency of shade trees and
shrubbery to make your situation pleasants
IF not, now is the time to plant them. 7I I
| Although we would not encourage extra
still we can see no good reason why they
should not practice and encourage correct
taste as well as those engaged in other pur-
suits. It is believed that those farmers who
are most particular in all their operations.
are the most prosperous provided they avoid
what may, when applied to farmers, be juste
| ly termed extravaganza. fas.tasT<.is
The time when a particular job is done
may not be of much importance to the man.
ufacturer or mechanic, but to the farmer it
| is all important that he does almost every,
thing at the right time. He has to depend
on natural agents for success; and they will
not come to his aid unless he accommodates
them as to time. Nature does not alter her
laws or rules, to suit either the ignorance,
misiudgment, or slackness of the farmer-
IF he plants his corn too late in the spring,
she will not stay the frost in the fall to give
it time to ripen. If, then, we would be
benefited by natural agents we must so OBJ
serve their laws as that they come most
readily to our aid and there is no season Of
the year when this observance is more im-
portant than in the spring .-Soutbern Home
stead. p z sssz 81 "a is5a
PRESERVING BUrTER-Take two quarts
of the best common salt, one ounce Of sugar,
and one ounce of saltpetre; take one ounce
of this composition for one pound Of butter;
work it well into the mass, and close 1t up
for use. The butter cured with this mix,
ture appears of rich and marrowy corlsis-.
tence, and fine color, and never acquires q
brittle hardness, nor tastes salty. - 80
DR.. Anderson says: II have ate butter
cured with the above composition that had
been kept three years and it was as sweet as
at first" But it must be noted that the
butter thus cured requires to stand three
weeks or month before it is used. .Ifitis
sooner opened, the salts are not sufficiently
blended with it, and sometimes the coolness
of the nitre will be perceived, which totally
disappears afterwards.