Democratic Sentinel, Volume 15, Number 10, Rensselaer, Jasper County, 27 March 1891 — DOMESTIC ECONOMY. [ARTICLE+ILLUSTRATION]

DOMESTIC ECONOMY.

TOPICS OF INTEREST TO THE FARMER AND HOUSEWIFE. Some Valuable Information for the Plowman, Stockman, Poulterer, Nurseryman, and Everybody Connected uritb the Farm. THE FARM. A Yankee Fence.

N many localities rail fences are still in use, but the scarcity of timber prevents them from being rebuilt; hence various plans are adopted to still keep the fence with less wooden material. A fence that is not only neat, but truly economical of . timber, may be constructed as follows: Sound pieces of rails or other material are used for posts, which

may be either set or driven, and as rails are usually cut twelve feet in length the posts should be set seven feet apart from center to center. The geueral appearance of the fence when finished is shown in figure 2, while the manner of attaching the wire is shown in figure 1. Either rails, poles, boards, or slabs can be used in this manner. Each panel can be used or opened as a.driveway,and in the spring all posts that have been disturbed by the frost can be readily redriven without removing the rails or boards. Four rails make as good a cattle, horse, and sheep fence as seven rails

would laid up in the common zigzag form, occupy less ground and will be found very desirable. No. 9 or 10 galvanized wire should be used, drawipg each staple so that it will grip the wire. —American Aarlculturiat Farmers’ Barn Yards. Some day, when you have nothing else to do, take a ride through the country and count all the neatly-kept barn-yards you see. Even if you have other duties, go, if for no other reason than out of curiosity. In a ride of twenty miles you will not see ten half neatly-kept barnyards, and not more than two —more likely not one—as it should be kept. You will see a wagon here,another there, over there a sled and in another place a hay-rack, flat on the ground, all ranged about the middle of the lot; and besides all these things you will see plows, cornplanter, harrows, small hay-stacks, piles of boards, rails, posts and many other things I cannot now enumerate, thrown around in a haphazard way that ought *to put any farmer to shame. Not a blade of grass to be seen, when there should be a well-sodded yard. In thinking of the many, many farmers I have known, I can remember but one who has a well-kept barn-yard. And, as the yard indicates, he is a very methodical farmer. “A place for everything and everything in its place,” is his motto, and the entire farm shows that his motto has become a reality, not a mere theory. When he drives into the lot his wagon has a place of its own; each piece of machinery has its own place. Nothing is left in the center of the lot for a horse to run over and perhaps cripple itself. This barn-yard furnishes pasture for two work horses during the summer nights, and for four or five calves through the entire summer; yet, it does not contain over two acres. But the horses are allowed to run in it when the ground is soft. Of course, it never becomes cut up and rough. The farmer has hauled plenty of gravel about the barn, and little or no mud is found there. As most barn-lots are along the road in line with the house-yard, one would suppose as much care would be taken to keep them in order as is used on other promises. There is just where you are mistaken, as a ride will convince you. The house-yard may be perfectly neat and the adjoining barn-lot may be a perfect slough of filth and disorder. Why do not these men realize that their lots are but lots on an otherwise lovely picture? Why not use a little forethought when driving in with machinery and vehicles? It takes no longer to drive a wagon to the same place each time, than it does to unhitch wherever the horses may happen to stop. “But,” says one, *‘l haven’t room.” You think you have not room simply t because your lot is in such a confused jumble that you do not know yourself how much room you have until you “size up,” as the housekeepers say. Just try it once; if not for your own satisfaction, do so for the pleasure of the people who pass your place. At first they may make remarks and be inclined to wonder what can have taken possession of you, it is so unlike you to have order in yoiy barnyard. But never do you mind their talk, when this systematic plan has become a habit with you, others maybe led, seeing jour “light,” to “go and do likewise”.— Elza Renan.

THE HOUSEHOLD.

The Washboard with Rollers. The illustration shows the plan of a washboard which was invented by one of my brothers when I was a boy, writes

T. J. May. The first one that was made was used at home, and the neighbors, learning its convenience, had similar ones made for themselves. The board consists of a frame similar to the diagram, with rollers instead of grooves as in the ordinary washboard. The rollers are made of some hardwood, oak, beech, hickory, maple, or something of that kind. About an inch

and a quarter in diameter I think would be the proper'size, however, that might be changed to any proportion. Set them in the frame as indicated in the diagram, being careful not to put them too far apart, as they are intended to roll when in the process of washing. An eighth of an inch would be the proper distance

apart to* set them. Any wood turner can furnish the rollers. Have the tenons cut on the ends to about half an inch. A thin board nailed on the back of the washboard at the top, and extending down about half way, is absolutely necessary in order to protect the one who is washing from getting wet. Vermin. The only way to keep down vermin is to take a day off and do the work well. Add a quart of kerosene to a tub of strong soap-suds, so as to form an emulsion. With,a watering pot, force pump, or any other contrivance, saturate every portion of the house, exterior, interior, floors, roosts, walls, under the roof, and be sure to get it into every crack and crevice. Theu dust each fowl thoroughly with Dalmation insect powder, holding the fowl head downwards, so as to have the powder reach every portion of the body. Lice multiply very rapidly during the summer, and the house should be kept clear of the droppings. A large number of young cockerels in the yards with the hens and pullets are a nuisance, and should be thinned out just as soon as can be done. Cheap Cots of Meat. Many of the so-called cheap cuts of meat are preferable, for instance, the shoulder df mutton is much more delicate than the leg, as most persons know, the price is low. The English, who of all people know what good mutton is, always give the leg to the household and save the shoulder for guests or first table. However, meat is not the only thing you must learn to choose. housewife does not know that a delicious stew may be made of round steak, which costs a mere, trifle when compared with the choicest sirloin and porterhouse steaks. First pound the round steak, then cut it into small pieces and proceed as with any meat stew.

Utilizing Old Carpets. Ingrain carpets, worn beyond repair, should be cut into lengthwise strips, and woven the same as a rag carpet. It is unnecessary to sew the ingrain cuttings, weavers generally preferring to overlap the strips as they weave. Mats and carpets assume quite a Persian look when made in this way, and are very durable. When the carpet is only worn on the edges or in certain spots the good portions may be sewed together, a border put on and a good looking rug made. Hints to Housekeepers. Tallow, applied warm, will soften and finally cure corns and bunions. Apples will not freeze if covered with linen cloth, nor pie or custard burn if in the oven with a dish of water. Purify cloths that have been kept from the air by laying pieces of charcoal (wrapped in paper) in the folds. Try the open air first. It is said that to drink sweet milk after onions will purify the breath so that no odor will remain. A cupful of strong coffee is also recommended. Don’t forget to have a few beans of coffee handy, for this serves as ?. deodorizer if burnt on coals of paper. Bits of charcoal are useful in absorbing gases and other impurities. Keep your jelly in a cool, dry closet. Either write the name’of the variety of the jell Tin a neat little slip of white paper, and paste this on the side of the glass, or write in the centre of the covers before pasting them on. A pretty way of serving eggs for tea is this: Cut bread in nice square pieces and toast. Take eggs out of the shell, keeping yolks whole. Beat the whites to a stiff froth, lay the beaten whites around nicely on the toast, drop yolks in center of white ring, salt and put in hot oven to bake a few minutes. When you take them out of the oven, pour a little melted butter on toast.

THE POULTRY YARD.

•Poultry Houses. We have endeavored to give a great many designs of poultry houses, and in this issue give two by way of comparison. It is not possible to present a design that would be acceptable, to all; hence each reader must compare the whole, and select the one most suitable for his purpose, considering the cost. Fig. 1 shows a house in which the roof and sides are combined. It may be 16 feet square, 9 feet at the peak, with a board at the bottom 1 foetr high; or it may be of any size cost for material is about sls, the floor being of earth. It is not so convenient for one entering it as is the house shown at Fig. 2; but this house gives more room on the ground, at less cost. Windows should

be at both ends, and the roosts may be short, so as not to interfere with ingress, or egress of the attendant. Fig. 2 show's a double house. This house is 10x16 feet, divided into two apartments, each Bxlo feet, and will cost about sls. Each apartment will accommodate about ten or twelve fowls, and one ventilator (A) will answer for both. There are two entrances to and from the interior, one at each end (B) and a

wire or lath partition, with a door in the partition, separate the two flocks. This house, like the other, gives plenty of room on the ground, and is more convenient in some respects; but both arc good and cheap. —Farm and Fireside. Ik Duck Raising Profitable? In a recent issue of our paper a correspondent asked for information in regard to duck-culture. From some experience in the matter, I draw the following conclusions: 1. The Pekin or Aylesbury ducks

seem to be best adapted for purely economical purposes, having large bodies, white plumage, and a habit.of extremely rapid growth. They are prolific eggproducers, and the eggs hatch well. 2. My experience with the young has been that extreme care is necessary for the first two or three days after they are hatched, as they do not begin to eat or drink readily, even when twenty-four or thirty-six hours old. A little patience, however, in teaching them to eat will overcome this difficulty—if difficulty others have found it. When they once begin to eat they will need no urging, as any one who attempts to feed a couple of hundred will soon find out.

3. Their growth from the shell 'up to the time when they are eight or nine weeks old is simply marvelous. One can almost see theii - bodies expanding. But to sustain such a growth they must have a large supply of growth-producing foods —milk, meat, bran, oats and whole wheat steamed, chopped clover steamed, and some corn meal, or better, cracked coru. To secure the greatest profit, the young stock should be marketed at about eight weeks of age. Prices in other years have been very good for young ducks at the proper season in the spring, in May and June, but the present season has seen a decrease in prices, I believe —probably owing to the large number that are produced. A great many have doubtless gone into raising them for market, induced by the good prices and the very rosy accounts that certain ones have given in regard to the business. 4. There are quite a number of points that ought to be considered before one invests very heavily in this class of poultry. The birds are exceedingly filthy aud noisy to have about. They will wander long distances from home in search of water for swimming if not confined in yards. They are enormous eaters, reminding one of the pig that was met by a sympathetic gentleman carrying a pSil of milk. Feelifig distressed at the hungry appearance of the pig, he presented the pail, from which the little porker drank every drop. “Then,” exclaimed the owner of the pig (so Jwe are told), “I picked oop the leetle baste, and nut ’im into the pail, an’ sure it is he did riot fill it half full!” The adult ducks are most excellent and persistent layers, and will average more eggs than the general run of hens, and the eggs usually sell at an extra price. Wisely conducted, the raising of ducks may be made to pay a profit, but the average poultry keeper will probably make more profit from hens, giving them the same care, and such food as ducks require in order to do well. If one is situated near tide waters where the ducks can gather a good deal of their living, the margin of profit might perhaps be quite large.— Cor. Country Gentleman.

THE DAIRY.

Cattle Breeding. The best beef has usually sold at a profit through all the seasons of depression. The exception may be accounted for in the improper methods of feeding, and neglect to improve the best time for marketing. Every general farmer should grow good-grade cattle —every animal the progency of a pure-bred sire of any of the recognized beef breeds, and the dam should be of the best type of cows, herself the get of a choice sire with as much good blood back of him as is obtainable. The cows should be trained to milk well; and if their capacity after a full test, when three years old. does not reach an average.of four gallons per day during at least 250 days in the year, great effort should be made to breed them so that their progeny will be more surely in the milking strains. Half of such a cow’s milk should go to the calf until six months old, the balance to good use for butter or cheese and the dross to the pigs. A 3-year-old cow whose average milk production is less than three gallons

daily for two-thirds of a year has no profitable place on the average farm. The four-gallon cow described above, under right management, will pay her way and give to her owner a 600-pound calf at six months old, free of charge, which may be counted the average animal profit from a herd of good cows. With such a steer of heifer calf it may be fed to early maturity, say at 600 days’ age. Under successful feeding for beef it will never become well acquainted with hunger, nor should it ever be allowed to become dyspeptic from full satisfaction at the feedbox. There is a right principle to follow in the successful production of beef and butter. The above outline applies to the general farmer who lives five miles or more from a village of 1,000 or more population or a railway station —his farm land being worth S3O to SIOO per acre. The special dairyman who sells milk in town by retail, or ships to the city wholesale trade may (?) ignore the calf and the beef question. The large farms where help is scarce and high priced and the land worth less than S3O per acre, may dispense with great milkers by careful management, grazing the cow principally, and the steers after 12-months-old, putting the latter on the market at thirty months of age instead of twenty months. But the prosperous cattleman must be a business man—one of natural ability; and the more he knows of the world of business the better chance for profit from His calling. —Orange Judd Farmer.

Dairy Notes. When one finds a hair in the butter it is a sufficient proof that that dairy is badly managed. One act of uncleanliness is an indication that the whole system of the management is defective. A cow requires four feet of width and from four and one-half feet in length for comfortable standing and lying room in a stall. To accommodate the differentsized cows the standing floor should taper from four and one-half feet at one end to five feet at the otner. The most comfortable fastening for a cow is a strap around the neck with a ring sown in it, to which is fastened by a snap hook, a short chain having a ring in the end to slide up and down a strong post at the upper qorner of the stalL

A NOVEL WASHBOARD.

FIG. 1. —POULTRY HOUSE.

FIG. 2.—DOUBLE POULTRY HOUSE.

A THOROUGHBRED.