PROCEEDINGS OF THE FARMERS' CLUB. 337 



Soiling Cattle. 

 Mr. E. W. Stewart, North Evans, New York : I got mj^ idea of 

 soiling cattle from prominent meml^crs of the Ckib. From ten 

 3''ears' experience, I can most emphatically say that soiling will 

 pay, with or without peat or muck, and especially where manure 

 is scarce. As this process will double the manure, and only one- 

 sixth of the land is required, it is easier to manure one acre than 

 six. From a strong clay soil, in poor condition, one cutting of 

 clover, from forty rods, kept twelve cows fifteen days. Such a 

 crop can be grown on almost any farm near the barn, with a 

 preparation of a 3'ear or so. Can we not atford to put an acre in 

 fine condition, that we may get the use of live gratis ? Soiling 

 also will enable the feeder to command his stock better than in 

 the pasture ; it will enable him to double his stock, and almost 

 double his manure. I kept a strict account of the labor bestowed 

 on thirty-five cows and steei's one entire season, and found it only 

 $G5. The expense is paid four times over in the extra product^ — 

 saying nothing about keeping up fences. No man can aftbrd to 

 pasture land worth more than $25 an acre. Because few have 

 adopted it, is no reason; if it were, it is reason for poor tillage, 

 poor sheep, poor cattle and horses. Because few have a good 

 grindstone, is no reason why I should not have a good one. 



How 3iucn Wheat is required for a barrel of Flour. 



Mr. David Dale, Apple Creek, Illinois: I am glad the Club has 

 taken up the question of unsound flour; but there is another one 

 of importance, which is, how much wheat does it take to make a 

 barrel of flour ? At our steam-mills we get only 33| pounds, and 

 half a bushel of bran, for a bushel of wheat; that is, we give six 

 bushels for 200 pounds of flour. For years I have thought there 

 was something wrong here. I hope the subject may be discussed, 

 so as to do us sonje good. When I lived in Ohio, I used to get 

 flour from my own Avheat, and generally got forty pounds of flour, 

 and the bran, and ship stufls. If the wheat was very good, I have 

 got forty-two pounds of flour, the toll being taken out. Here, at 

 the steam-mills, we get flour in exchange, and often very poor 

 flour, for good wheat. It looks as though Ave were swindled out 

 of six and two-thirds pounds of flour on ever}' bushel of wheat. 

 Still we do not know, but we do know that the millers are getting 

 rich. 



[Am. Inst.] V 



