Year: 1870

| one-seventh OF the bulk.


From the various experiments our con.
temporary concludes 80 cents for corn in
| the fall is equal to or better than 81. 90 in
the following summer-ln other words
prices must advance one. fourth TO make it
| advisable to hold corn six to nine months,
and this makes no account of loss in other
ways or Of the use Of the money for this
time.


Bran-lts Value for Stock.
We have long regarded bran as one of
the cheapest and most useful kinds of food
we can have. Many farmers who are un-
able to raise sufficient hay and grain tor
their stock on their own farm, have found
it profitable to buy it in large quantities
for extra feed.


But its value is generally very much un-
derrated, the common impression being
that il contains but little nourishment,
with much refuse material. The reverse
is the t.uth; it is especially rich in albu-
men, phosphoric acid and lime
elements especially adapted to TIE wants
of young stock and milch cows.
Given in connection with hay, young cat
tie thrive better On it than when fed on
richer food; and in fattening cattle its use
when mixed or alternated with corn meal,
seems to give more rapid growth and
greater weight than when the meal is fed
the extreme costiveness to which a. tbsS tfbss,eses se
| subject to in the winter, and they have a
thrifty, healthy appearance in place of the
too common lump-back. pot-bellied form.
Those who have used it in the dairy, find
that it adds largely to the yield of milk.
and helps much to keep the cows in good
health.


Chemical analysis shows that in COM
parison with timothy hay, it contains
more nourishment, and has ii in form
better adapted to the wants of the animal.
In its flesh forming constituents, 1t sur
passes wheat -four and corn meal, but has
less of the fat and heat forming elements.


But the true test of its value is its actual
use. The benefit we have derived from il
ourselves and what we have seen of the
effect resulting from its use. both as sum-
mer and winter food, by others, has i'm
pressed as very much ia its favor; and we
have no hesitation in saying that stock
raisers. especially those who have to buy
extra fodder, will find it very cheap aud
economical, as well as useful kind of food.
Western Farmer.


How to Keep Pasture I'm Good Condi-


tion.


1t is with pasture as with man, the
income must be greater than the expenses,
or 1t grows poor. Crops are the expenses.
l. is quite possible to make the surface of
any soil unproductive and improbable by
carrying off more than is put on. P-stur-
ing with cows that are yarded at night does
this. Sheep or beeves that remain upon
the land, on the contrary, return more than
an equivalent in manure, and keep the
land improving. Where plaster meets
want of the soil it may be kept improving
by sowing broadcast a bushel and half to
the acre every spring. and feeding off the
grass. Many farms in the grazing districts
in the interior are Kept up mainly by plas-
ter and feeding. Some of them will carry
q bullock to the acre. Other lands need
lime, and the lime brings in clover, and
this plant. by the large drafts it makes up
on the subsoil and the atmosphere, al
ways improves the pasturage. In other
districts ashes are accessible at reasonable
rates. and they are always reliable top
dressing.


The effects are visible on some soils in
increased crops of grair fol twenty years.
Cheap ashes will keep mp any pastures, pay
their cost, and leave profit. So viii
home made compost, il a man will but
make and use it Along the seabosrd the
old pastures need nothing better than
creek-mud, and the weeds thrown upon
the shore. Too often these are allowed TO
rot on the sand for want of labor to gather
them. Irrigation is available in other
cases, and where the waters of a brook can
be turned over q pasture nothing more will
be needed to keep it in good condition.
Changing soils oftentimes has q wonderful
influence. Sometimes on the same field of
twenty acres there will be sandy or gravely
knolls, nearly bare of vegetation, and hard
clay or muck in swales. A t0p-dressing of
the sand would pay on the swales, and
nothing could be better for the knolls than
kept profitable, must have something done
for their. 1t viii not pay TO devote ten
xcres to single cow.


Curing Meat.


At this season Of the year the thoughts
of almost every farmer naturally turn
more or less to the process of killing meat
for the winters use. Most farmers have
pig or two to salt down, and some have
mutton or beef and the quality of meat
which is to furnish food for the family
viii depend good deal on the way it is
cured.


There are various modes of curing meat
but one of the best. perhaps, isihat sug-
gested by the Germantown Telegraph,
which is as follows:


To one gallon of water take one and
half pounds Of salt, half pound of sugar,
half an ounce of saltpeter. half an ounce
of potash. La this ratio the pickle to be in
creased to any quantity desired. Let these
be boiled together until ell the dirt from
the sugar arises to the top and is skinned
off, Then throw it into tub to cool, and
when cold. pour il over your beef or pork,
to remain the usual time, say four or hve
weeks. The meat must be covered with
pickle. and should not be put down for at
least two days after killing, during which
time it should be slightly sprinkled with
powdered saltpeter. which removes all the