Jasper County Democrat, Volume 4, Number 18, Rensselaer, Jasper County, 10 August 1901 — GARDEN AND FARM [ARTICLE+ILLUSTRATION]

GARDEN AND FARM

A SIMPLE CURE FOR WOUNDED ANIMALS. Heres is an easy and sure way to heal wounds caused by barbed wire on horses or cattle. Keep the wound covered with air-slacked lime by sprinkling or throwing it on. As the blood oozes through, sprinkle on more so as to keep the sore dry. It is said that this treatment will cure wounds that are several inches long and quite deep.

WHEN TO DESTROY WEEDS. The time to destroy weeds is when there is no rain, as the warm rays of the sun quickly cause them to wilt when they are cut down. Some weeds, such as purslaine, will not be easily eradicated if the ground is the least damp. In fact, even during excessively dry and warm weather, purslaine will remain green for several hours after being cut down with a hoe. Frequent cultivation kills weeds when they are just appearing. TO CONTROL CELERY BUGHT. Celery Blight or Rust may be kept under complete control by spraying either with ammoniacal carbonate of copper or with bordeaux mixture. The spraying should be begun while the plants are still in the seed bed, and should be continued at intervals of from one to two weeks after the plants are transplanted until the cool weather prevents the further development of the fungus.—Professor C. O. Townsend, Maryland State Pathologist.

THE PROFIT IN MUTTON OR BEEF. The first pound, or ioo pounds, of mutton, beef or pork is where the profit is made, as the young animals grow and gain rapidly. The greater the weight an animal can be made to attain in the shortest period of lime the smaller the cost per pound proportionately. It requires no more labor to feed and care, for a steer weighing iooo pounds than for one weighing much less. The cost of production does not depend solely upon the amount of food consumed, but upon the food, shelter and labor.

THE SWILL BARREL. The swiN barrel, into which was turned all the skimmilk, buttermilk and the water used in washing utensils, the dishwater and the waste from the family table, both raw and cooked, and in which these were allowed to stand and ferment, though probably originally established from motives of economy, that all these waste materials might be utilized in pork production, has been much more a source of loss than of saving to the farmers. Cases of what were called hog cholera often resulted where these were kept, if the milk which went intp them was not in much larger proportion than all else. The fermented food was not wholesome. There was often too much salt went into the barrels when salt meats were cooked, causing diarrhoea, and of late years the soap and soap powders used in the dishwashing his been found to be a frequent cause of disease when used in such quantities as it was at summer hotels and boarding houses. But the loss from sick or dead hogs is not the whole. Many a hog has been killed whose flesh was no more fit for eating than it would have been if i thad died of the disease which filled its entire system.

PRESERVATION OF MILK • QUALITY. Many dairymen who patronize cheese factories or creameries are frequently puzzled and annoyed because fault is found with the quality of milk they deliver. The maker will tell them that their milk is “off’’ in quality, either slightly sour or tainted, and that they must deliver it in better shape the next day or he cannot receive it. For the benefit of those who are often puzzled as to where the fault lies, permit trie to advance a few suggestions. While making cheese I once had a patron whose ntilk was seldom perfectly sweet. I expostulated and lectured, and he seemed to really try to improve matters. but without success. He claimed to aerate and cool his milk down to a low temperature every night, yet in the morning it would be on the verge of acidity. In passing his house one afternoon just as I had finished my day’s work, I saw his wife washing the milk cans, which had stood in the hot sun since early morning! Ihe next day I told my delinquent patron that I had discovered the source of his trouble, and that if he would still continue to aerate and cool his milk with the same assiduity, and in addition sec that his ntilk cans were thoroughly washed and scalded with boiling water before eight o’clock every morning, I would be almost willing to guarantee the quality of his milk. He did so, and we had no trouble thereafter. Even with the best facilities coupled with painstaking efforts.it is sometimes very difficult to preserve milk quality for twelve or eighteen hours in hot weather. Many fly to ice and depend upon that solely, but this does not necessarily imply good dariying. If one is possessed of a supply of ice* it is a valuable adjunct in these matter*, but it should be used circumspectly. For an instance: Do not cool hot bulk down suddenly with it, before the milk has been thoroughly aerated. With pure air surroundings and except in the'most sultry and “muggy” weather, Lltave no fears of preserving , milk quality without the help of ice. I would simply aerate it, and thus cool it at (be same tipte. . In exceptional instances of very hot

nights, a deep pailful of cold well or ice water could be submerged in the can of milk after aeration. Usually, the flush of feed and flush of milk flow are coincident with our hottest summer weather, and so it behooves dairymen to put forth every effort in their power to reap the full hop;fit of this lacteal harvest by preserving their milk’s quality.—George E. Newell in American Cultivator, MILK FOR CHICKENS. Milk is not only almost a perfect food for people, but it also supplies to chickens nearly all the ingredients they require for good growing. The fact that this food is more generally neglected than any other in feeding the chickens makes it quite necessary to call attention to it at this time of the year. There are places where milk can be obtained at so little cost that it will pay to raise chickens in the vicinity for this simple reason. Very often the success or failure of poultry raising is decided by the cost of the food. dees not have the facilities for raising it, and it cannot he purchased cheap, there is little chance of making much in raising chickens, especially if a favorable location near a good market does not offset these difficulties. In most dairytig districts contracts can be made to secure a -supply of milk at prices that will make it the cheapest food for the chickens. The feeding of this milk varies somewhat according to the experiences of the chicken owners. Some continue to think that the best form in which to feed it is to cook it up with the food, mixing it with rolled oats or pin-head oatmeal or other grain. In preparing most of their grains and cereals for the poultry they soften and mix it with milk. They mix the bread crumbs and scraps from the kitchen with the milk, and in this way the chickens daily take a good deal of milk into their systems. Others prefer to feed tlie milk separately, and even then mixing or diluting it with one-half water. The latter is brought to the boiling point and then mixed with the milk. This partly cooks it, and makes it very palatable for the chickens. But sometimes the chickens tire of this food, and it becomes necessary to mix gra>n or other cereals with it. Certainly bread crumbs seasoned a little with salt, and even a little pepper mixed in with the milk, will help to attract and stimulate tlie appetites of the chickens. Milk should always be fed to the chickens before they have their nightly supply of grain. Otherwise they will gorge themselves with the latter, and then refuse to touch the milk. Likewise in the morning before they begin their day’s forage in the fields and on the ranges they can be given some milk. This will moisten their tongues and stomachs so that they will have *Tnore heart to forage around for worms, bugs, beetles and loose seeds and grains.— Annie C. Webster, in American Cultivator.

SOME THINGS TO REMEMBER Remember that sheep do not like confinement. Remember the best way to keep cows clean is to use plenty of bedding. Remember that lime will break up a clayey soil and cause it to be powdery. Remember that each soil calls for a fertilizer that is especially adapted to it. Remember that a bad-fitting collar is sure-to make your horse have sore shoulders. Remember that your breeding animals should only be those that possess a good strong constitution. Remember that foods rich in oil should not be fed to laying hens. They will cause them to get too fat. Remember that success in the dairy depends more on the herd and the dairyman than on any other point. Remember that the better the cow the more feed she needs. And it pays to give this extra amount to her. Remember that your growing chicks, as well as other stock, must be fed liberally if you expect them to thrive. Remember that if you want healthy animals there is nothing more important than clean quarters and fresh air. Remember that hogs are not so dirty as they arc generally supposed to be. The majority of them live in dirty quarters because they are compelled to. Remember that anyone can make good butter. The difference between good butter and bad butter represents the difference between knowledge and ignorance. Remember that a good shepherd dog, when properly trained, will drive cattle or sheep much more carefully, and with less worry to the animal, than an ordinary boy or man. Remember that all the produce shipped from the farm represents just so much fertility going away, and if this is not given back to the soil your farm is bound to run down. Remember that cleanliness and cold are the best things we know of to prevent milk souring. So far all the patent compositions gotten up to accomplish this have been a failure. Remember that the hens will appreciate it very much if you will dig them up a few earthworms. Some people are opposed to it, hut our experience has been that they are a benefit and cause no harm whatever. —New York Weekly,