THE FARM AND GARDEN. 



BEANS IN PLACE OF MEAT. 



Brj B. Eans. 



GARDEN IMPLEMENTS. 



X J. Shepherd. Eldon, Mo. 



The housewife said this morning : " We will 

 have a fine dish of ijalved beans for dinner, and 

 will need no meat except the small piece of pork 

 that is coolced with tlie beans as a sort of flavor- 

 ing " Wetindatextinthise.Tkpressiveof thekind 

 provider for the dinner table and the bodily wants 

 of those who sit aronnd the neatly-spread board. 

 Why is it that tbe beans, nnlike most forms of 

 vegetable food, can take tbe place of meat in a 

 "heartv" meal? No one would think that 

 bread could be thus substituted or wheat flour in 

 any form it might be served. In like manner 

 potatoes cannot take tlie place of beef, or nee be 

 substituted for mutton. It must be that there is 

 something in beans not found in wheat, or if 

 found, it "needs be in smaller quantities. This 

 something that makes the beans so valuable for 

 food must be the same as or similar to that which 

 causes flesh to be so nutritions and life-sustaining. 

 At this point let chemistry come in and^ throw 

 as much light as it may upon this very important 

 question of foods. Animal nature is much the 

 same everywhere, and if any facts can be found 

 regarding' the dirtVrences between beans and 

 wheat, they will Imld .good elsewhere. The 

 chemist, by a careful examination of beans, finds 

 them made up of a varying quantity of water, 

 albumoids, tat, carbo-hydrates, fil)re, and ash. 

 These are the closets into which all the constitu- 

 ents of anv food are placed. Water is the moist- 

 ure, so to speak, which any fiiod contains. No 

 further explanation is needed here. 



The albnminoiils are compounds in which the 

 element nitrogen is fmnil. The wliite of an egg 

 is a good example nt nearly pure nlbunien. The 

 gluten or "gum" obtained hy chewing wheat is 

 another form of alhnnien. the egg yields ani- 

 mal albumen and the wheat grain vegetable albu- 

 men. The nature of the next group is given in 

 the name— fats. There are many kinds. Nearly 

 all foods vield some fat or oil upcni analysis. The 

 oarbo-hydrates are substances like starch, sugar, 

 etc.. which are made up of only the three ele- 

 ments, carbon, hydrogen, and oxygen. They 

 and also the fats contain no nitrogen. The fibre 

 is woody substance, and makes up a larger ]>art 

 of snch'ciiarse cattle foods as straw or hay. The 

 ash is the part left after the food ha-s been burned, 

 and contains a larger number of substances, such 

 as pota-sh, lime, phosphoric acid, and many others. 

 The most important groups of food constituents 

 are the albuminoids and carbo-hydrates. The 

 life of an animal cannot be long sustained with- 

 out a supply of these substances. The albumin- 

 oids are necessarv for the building up of the 

 various tissues of the animal body. These nearly 

 all contain the element nitrogen, and need to be 

 constantiv supplied with it, and the source is 

 the albuminoids. If the creature to be fed is 

 carnivorous; that is, feeds unon flesh, it can 

 obtain its supply of albuminoid from its animal 

 diet. The nitrogen-bearing compounds have 

 been termeil the flesh formers, while the starchy 

 foods of the carbo-hydrate cla.ss are called the 

 heat producers. These two expressions serve a 

 good purpose in showing to the popular mind the 

 work the two groups ol food constituents have to 

 do in the animal economy. This classification is 

 not strietlv scientific. 



iFoods lire taken into the animal system to 

 nourish tliat svstein, to supply the constant 

 demand for ele'ments to make good the every 

 day waste. Work is done at the expense of the 

 substance of the body, and it is the function of 

 foods to supplv the loss. The animal machine, 

 eo to speak, is' run at a certain temperature, and 

 fuel is nei'ded to keep up this animal heat. The 

 carho-hvdrates, the starch, sugar, etc., have this 

 as a large part of their work. There is no fur- 

 nace in the horse or cow, but the results of the 

 slow burning of the food, much the same as 

 when substances are burned in a furnace. If 

 the horse or cow is kept warm by a furnace heat 

 in severe winter weather, the animal thus favored 

 will not need to eat so much food to keep it warm. 

 The albuminoids are the most expensive 

 elements of any food. In the household economy 

 they come to the table in the most concentrated 

 form in eggs, lean meat, and similar animal 

 products, the carbo-hvdrates reach the table as 

 bread and other i)roperties of starcli. Sugar is a 

 food, but it contains none of the albuminoids. 

 AVheat contains about eleven per cent, of albu- 

 minoids, potatoes onlv two. The dry .substance 

 of potatoes is four-fifths carbo-hydrate, and 

 nearlv all starch. It is a heat former, and not a 

 rich food in the sense of containing much albu- 

 minoids or proteine. Beans contain over one- 

 quarter of their whole weight of albuminoids, 

 more tlian twice that of wheat. They are much 

 like lean meat, and therefore very hearty. 

 Bread or other starch products to be eaten with 

 beans to make the ration cheap and wholesome. 



It is hard work to hoe, and not one man in a 

 dozen can use a hoe so as to get along expedi- 

 tiously, and do the work as it should be done. 

 Yet a good, sharp hoe, when properly used, 

 is invaluable in working the garden. There 

 are quite a number of imiilemeuts that can be 

 used by which the amount of work to be done 

 by the 'hoe can be very greatly reduced. At first 

 a' good steel rake, with sharp teeth set close 

 together, if properlv handled can be used to the 

 best advantage. Tlie work must be commenced 

 as soon as the plants make their appearance 

 above ground, while the soil is mellow, and 

 before it becomes packed, and before the weeds 

 get a good start, as the rake will then destroy the 

 weeds thoroughly. After the plants begin to 

 grow awhile, the hoe cannot well be excelled for 

 saving labor. I ought to have said first that in 

 order to use many of the improved g.»rden imple- 

 ments that are designed to be used in the garden, 

 the jilants should be sown in long rows, and as 

 straight as possible, and for this purpose a seed 

 sower is indispeiisil)le, as it is almost impossible 

 to sow the seeds evenly and in as straight rows 

 as can be done by a seed sower. My experience 

 is that a seed sower will pay for itself in a short 

 time in seed saved, without taking into account 

 the labor saved in sowing and in cultivating. 

 With a combined garden plow and cultivator 

 nearlv all the work of cultivating can be done, 

 reducing the work of the hoe to only what 

 is necessary to destroy the remaining weeds 

 between the plants in the row. And here another 

 good implement comes in to a good advantage, 

 and that is a good hand weeder. For working 

 close around the stem of the plants it can be 

 used very economically. \ hand trowel for 

 transplanting and digging around plants will be 

 found quite a help. "A hand roller for running 

 over the ground to jiress down and level will 

 often be found quite a help, and can be used for 



quite a variety of purposes to a good advantage. 

 Then you waiit a good reel and line. It should 

 be made so as to Wind up and unwind ea.sily 

 and rapidlv. A few stakes sharpened and ready 

 for use, one place near the top should be 

 Hatteneil and made smooth, so as to write what- 

 ever is desired upon it. 



One point is very important, whether the tools 

 be iiianv or few, it p.ays to keep them sharp and 

 bright. More and better work can always be 

 done with bright, sharp tools, more than suffi- 

 cient to pav for the labor required to keep them 

 bright and' sharp. Whatever work is done in 

 the garden it pavs to do it well, and generally 

 the work seems' slow and tedious at best, and 

 when vou are obliged to work with rusty, dull 

 tools the work becomes doubly irk.some. Have 

 a goo<l tool-house and a good grindstone, and 

 when through with the tools see that they are 

 put away in good shape. 



OATHEBING CORN. 



swine not greedy. Only hogs which have been 

 fed to be put in marketable condition, that is, 

 about all they will eat fcu' some time, should be- 

 turned into the field. Otherwise they will pull 

 down an ear, take a bite or two from it, and pas» 

 on to another ear ; and there is danger of hogs not 

 previously highly fed, overeating. If the ground 

 is wet, the hogs should be kept ont of the field. 

 Fat hogs in a dry field will make no waste, a» 

 they are so indolent they will pull down only 

 wh.it they eat at the time. If the field becomes 

 muddy, take the hogs out. It is advisable to- 

 fence off a patch containing only what the hogs 

 will consume in a few days. When they have 

 disposed of that, fence them off another patch. 



Another way to save the labor of husking, is to 

 pull tbe corn without removing the husks In 

 the West, husking is commonly done throughout 

 the fall and winter, as the weather and other 

 work admit. If the stalks stand up well, this 

 occasions no loss of grain; the ears will hang- 

 downwards and the husks will .shed oft' rain or 

 snow. However, if the stalks have fallen or been 

 broken down, the corn should be gathered as soon 

 as possible, as the ears lying on the ground will 

 be damaged ; in which case there is little oppor- 

 tunitv to pull corn without removing the husks. 

 Yet, I would advise taking advantage of this 

 opportunity. There is no need of husking what 

 corn is fed during this time. The hogs will not 

 grumble a particle if they are compelled to husk 

 it themselves, and the cattle will not object if the- 

 husks are cut up for them along with the ears. 

 The hogs are generally fattening for market at 

 this time and considerable corn may be disposed 

 of to them, making the saving not inconsiderable. 

 It is better to feed fattening hogs new corn after 

 they have been fed old for a couple of weeks of 

 the fattening period. If the gathering of the 

 corn is prolonged during the winter, all the corn 

 given swine and cattle during tliis time can be 

 fed unhusked ; and as the close of the gathering- 

 draws near, a pen containing a coujde of hundred 

 bushels can be filled with unhusked ears, as it 

 will keep in good condition until fed out. The 

 advantages of feeding corn without hu.sking it are- 

 various. It saves ail the labor of removing the- 

 husks, as an ear can be jerked from the stalk as 

 easilv as it can be broken out of the husks. The 

 form'er work admits of the wearing of gloves or 

 mittens when the weather is cold and the husks 

 are frosty. The husks afford considerable feed 

 and are' thus fed in better condition than if 

 allowed to remain on the stalks until the field is 

 pastured by the cattle. 



I have seen men feeding fodder from which the 

 ears had been husked, and husked corn at the 

 same time. Thev were certainly doing unneces- 

 .sary labor. When taking the ears from tbe fod- 

 der, they might at least have allowed the small 

 one's (" nubbins ") to remain. And there was no- 

 need of huskine those ears taken oft' the stalk p 

 they might have been pulled oft' and the husks 

 fed'with the grain and cob. 



iCanUnued in Derrmber.) 



By John M. SlaM. St. Loiiis, 3to. 



FARM AND GARDEN NOTES. 



Our corn crop is so large and the work of 

 gathering the ears consequently so great, that 

 Jany wav of reducing that labor must meet with 

 favor. 'Let me sav tliat one of the ways to make 

 that labor less, is to allow the stock to gather 

 their own rations of corn. Cattle, sheep, and 

 swine will all do this. Now do not hold up your 

 hands in holv horror. I do not propose to advo- 

 eata any waste. Out in this agriculturally sinful 

 West, it is no uncommon practice to " hog down " 

 corn. That is, the swine are turned into a field 

 or part of a field, and made to do their own husk- 

 ing. This mav or may not be a wa.steful practice ; 

 it all depends'on circ'umstances. Of course when 

 circumstances make it a wasteful practice, it 

 should not be countenanced. But when it occa- 

 sions no waste, it is to be recommended, as it 

 saves considerable labor and reduces the ultimate 

 cost of the crop by just so much. I have seen 

 hundreds of acres of corn " hogged down " when 

 there was a great waste ; the ground was muddy, 

 and the corn was lost in the mud, or the hogs 

 were greedy and pulled down much which was 

 not consumed, and was left lying on the ground 

 until unfit to be eaten. Then, again, I have 

 seen many acres "hogged down" without waste. 

 This was' when the ground was dry and the 



By J. W. D.. Chatham, N. Y. 



Sa|^%^^|_| A mLM^\yCr\Unethorou(!hh/ taufjht 

 HOR T HANDbymaflorpernonnlly. 

 ililRtions procured for pupils \vhen competent, 

 eii.l for Circular. W. <J. CHAFFEE. Oswego, N. -J . 



Cows like cabbage leaves, but it is better to 

 feed them just after milking, otherwise they may- 

 flavor the milk. ^ 



A good way to store cabbage for winter use is 

 to make a double row on a well-drained spot in 

 the garden, setting the heads close together, root» 

 up. Bank up with dry earth. 



One of the judges on stock at county fairs 

 should be a non-resident. There is a general 

 prejudice against judges who are, or are thought 

 to lie, acquainted with the exhibitors, and know 

 their stock. j. 



While you think of it, th.atch up the inside of 



that cow stall with long straw, so that tbe snow 



cannot blow in upon the cattle, as it di<l last 



winter. Cattle are not partial to snow blankets. 



+ 



The wild carrot is one of the worst weeds 

 known to eradicate. Whole fields in this section, 

 have been, and are, covered with it. Mowing 

 does not seem to kill it, and it comes in again. 

 after plowing. Who will tell how to get rid of it ? 



T1IC^»DCAT^K^^ VI^rE. •■ Utters PRO- 



THt UKtAI Line." J^enrt for circiilnr. Uriietf 



nock ol Mulberry in the countrj. f »'»'"«"'•' f''". 



HANCt t BOROtN. Romfon Nureerlei. RtO B»HK. N. J. 



Fl,ORAI> WOK L,n. snperb. ill'sfd, «1 monthly, free 

 1 year Now for this ad. and 34c. Highland Park. 111. 



SE^R 



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JAMtS I. 



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