Democratic Sentinel, Volume 9, Number 31, Rensselaer, Jasper County, 28 August 1885 — FARM NOTES. [ARTICLE]

FARM NOTES.

Bonn milk, whey, and buttermilk art excellent liquids for mixing with the soft food of poultry. A SICK horse, that cannot be induced to lie down in any other way, will often take to a bed of clean, bright straw. Value of Apple Pomace. —As a fertilizer my experience is that pomace is only about as valuable as peat muck, and not good for much until it has had the action of the frost and the atmosphere to neutralize the acid it contains. I find it a good absorbent to put into the hog pen or the bam cellar after the acid is out, and it is useful to spread on low graas lands. My stock eat pomace and ft does not hurt them. experience is that pomace is better than apples for producing milk. —lsrael Putnam, Middlesex County, Massachusetts. A writer in the New' England Homestead, finding that the cut-worms destroyed his tobaooo plants aa fast as he set them, procured a basketful of chestnut leaves which were young and tender, and, after steeping them in water which contained one tablespoonful of Paris green to each gallon of water, he placed a leaf over the spot where the plants were to be set. The worms ate holes in the leaves and lay in (dusters dead, or so stupid that they did no further harm to the plants, which were afterward sot out and a fine crop was harvested. The New York Times says one of the most serious obstacles to successful dairying is Avet pastures.) Land that is saturated with water produces unherbage, the grass is rank and sour, and sometimes the herbage consists wholly of sedges and other coarse plants that are not easily digestible. Such food cannot produce good milk', -and. the milk made from such food will not make good cheese or butter. But very often the coarse, rank food produces disease in the cows. This is more especially the case with yearlings and young cattle whose digestive powers are not fully matured. Probably more than half oi all the j weeds are first brought to our farms in ! the grass seed. Suppose Ave were given j a bushel of clover or timothy seed con- | taming only tAventy grains of ripple oi ’ wild carrot or daisy; how much better ! to burn it than to sow and go over the fields time after time to pull out the weeds? It would cost more than ten times the price of the seed to get the last of these plants out. It is far better to refuse entirely those seedswith only a few weed seeds,” and pay a round price for those entirely free from them: and then on seeding down land Ave should bow plenty of seed, so as to have the surface fully occupied Avith the dosired crop.— New York Tribune. The turnip-root celery, under wmcn name this variety of celery is generally sold, is comparatively little knoAvn outside of our large city markets, while on the Continent of Europe it is grown to the almost entire exclusion of the stalk kinds. In these two varieties of the same species it is simply shown liow much systematic and persistent cultivation can accomplish in the development of special and different characteristics. While iu the one the vital energy of plant becomes directed to its development of the leaves, in the other it is turned to the enlargement of the roots. In celeriac the productions of large, tender roots is the object to be attained. These roots, which are irregular, round, of the size of a large turnip, white outside and inside and of a texture similar to parsnips, are principally used as salad. They are boiled like beets, peeled, sliced and dress, d with vinegar, olive oil, salt and popper. A favorite Avay of Serving this salad is to arrange it in the center; of a dish, and stfrround it with a broad rim of red coldslaw, edged with some leaves of corn-salad, the contrasting colors of red, green and Aviiite makiug an ornamental and attractive dish. The sowing of the seed, transplanting and after management differ but little from that of common celery, except that, as it requires not to be liilled-up, it may be planted closer,placing the rows two feet apart and setting the plants a foot apart in the rows. To obtain large and tender roots the soil must be loose, deep and moderately rich, and in dry seasons a thorough soaking of water should be given every two or three days. The roots are not injured by light frosts, but they are not hardy enough to winter out doors, and should therefore be heeled-in in a cool cellar, or kept in boxes covered with soil or sand. — Amer * ican Garden.