368 



THE GENESEE FARMER. 



Salt Trough. 



vided for all animals. Stock shonld be regnlarlv 

 salted; if tliey Ijuve a constant supply, tliey will 

 eat but little at a time. 



SALT TKOURIIS, 



for yarded animals, are ensily made by taking 

 liieees of tliick slab, sny a foot long, 

 jind boring witb a large imger or 

 niiikiiig a mortise nearly tbrongli on 

 tlif ritunded side. Tliese boles con- 

 tain tbe salt, and tlie troughs, lying 



on the ground, can not be overturned. 



EUNNING OUT OF FODDER. 



Some farmers seem scarcely to know how they 

 will be likely to come out in spring with a siipjjjy 

 of fodder for their animals, and know of no better 

 way than guessing. They should be more accurate, 

 and determine by calculation early in winter what 

 their supplies will be. If they have not kept a 

 record of the number of tuns of hay, it may be 

 determined with considerable accuracy by allowing 

 five hundred cubic feet per tun of good, compactly 

 pressed timothy, in the lower part of \hh stack or 

 mow, and six to seven hundred in the upper part, 

 or of clover. Then, allowing two and a half to 

 three pounds daily to each hundred Aveiglit of ani- 

 mal, an accurate result may be neaily reached, 

 varying la localities where the winter is long or 

 short. 



MANURING WHEAT. 



Where manure has not been already applied by 

 top dressing in autunm, either at the time or sub- 

 sequent to sowing, it may be still spread to greater 

 advantage whenever the ground is frozen hard, so 

 as to bear the wagon, and taking the ]>recaution to 

 use such fine manure as nuiy be thinly and evenly 

 spread. This coating of manure will also insure 

 and accelerate the growth of the young clover in 

 spring. 



GENERAL SUGGESTIONS. 



Be Cflreful to keep cattle and other animals from 

 meadows and pastures when the ground is soft, 

 that tliey may not spoil the turf. Pick over a|>ples 

 in the cellar, and remove tlie decayed ones. Pro- 

 vide good dry luel for the kitchen. Balance ac- 

 counts for the season, and observe what ()])eralions 

 in farming have been n)ost profitable. Get up club 

 meetings for evening discussions of agri(;ultural 

 subjects. Study the success and failurc^s of other 

 farmers, by taking a good agricultural paper. — 

 Tdokkk's Annual Register for 1864. 



My NKiGnBOR's Experienob. — Seven years ago 

 he was raising an average croj) of fair-si^ed onions. 

 He ate and sold the largest and fairest, and in tlie 

 spring set out the scullions and "runts" to raise 

 seed Tor another year. lie lias pursued this course 

 until now he raises a miserable crop of "Tom 

 Tliuinb" onions, liberally mixed with scullions. 

 He says " onion.s, for some reason or other, do not 

 do as well as tliey used to." He has pursued the 

 same course witii liis cabbage — eating atid selling 

 the best, and raising bis seed from tbe refiise left 

 in the sjjring. He now gets beaiirifnl little Iieads, 

 about as large as your fist, and very loify, remind- 

 ihij you of a sni.dl boy on a very high pair of 

 suits.— L. L. F., Roll'uuj Prairie^ Wi». 



SWEET COKN FOB HOGS. 



Tlie editor of the Pontiac (Mich.) Jaclionian 

 says: 



"Dui'ing our visit at the Ea.st we were asked to 

 look at some fatting hogs in the sty of Dr. Caleb 

 j Plaistkidge, of Lebanon, N. H. they were very 

 j fine oiie.s, but not as good, we were told, as the Dr. 

 usually raises. His system is this: For twenty 

 years past he has planted one-fourth of an acre of 

 sweet corn, and killed three hogs. The hogs have 

 a good, large, airy sty, with feeding troughs soar- 

 ranged that they can not interfere with each other 

 at feeding time, and free access to a large, dry 

 yard, through which runs a spring of clear water. 

 When his sweet corn is large enough to roast, he 

 coiiimenees feeding it, stalk and all, in the yard, 

 giving them all the swill tliey will eat. This he 

 continues until they refuse to eat the stalks, after 

 Vk^hich the balance of the corn is fed in the ear, 

 and the fatting process finished with corn-meal. 

 During the whole twenty years he has failed but 

 twice of killing hogs of over five hundred pounds 

 weight each, and he gives citdit for most of the 

 weight to the sweet corn. He says, properly fed 

 it adds at least two hundred pounds to each ot his 

 hogs. Until the frost kills it, they will eat the 

 sweet corn, stalks and all." 



Condensed Cider. — The Messrs. Borden, of 

 Winsted, Conn., who have been so successful ia 

 solidifying milk, have also accomplished the solidi- 

 fication of sweet cider. By the vacuum process, 

 the cider, taken sweet from the press, is reduced 

 five gallons to one without boiling, and a beautiful 

 jelly is the result, which will keep for any length 

 of time without mold, souring or fermentation of 

 any kind. By the addition of water, it is imme- 

 diately restored to its former condition, and be- 

 comes cider again. All that is lost by the process 

 are the impurities that may exist in the primary 

 ajiple juice, and the green sickish taste. The re- 

 stored cider is much like a drink of prepared 

 tamarinds, but is mtfre delicate and palatable. The 

 condensed article is a beautiful wine-colored jelly, 

 and is excellent for the tabic ••ither with meats or 

 as a de.ssert. When reduced and bottled, with a 

 proper delay, the article so "extended" will fer- 

 ment a superior sparkling champagne cider. 



Heating Values of Different Woods — The 

 fi>lli)wing is set down as the relative heating values 

 of different kinds of American wood: Sliellbark 

 hickory, being taken as the highest standard, 100; 

 pignut hickory, 95; white oak, 75; white iiazel, 

 72; apple tree, 70 ; red oak, 69 ; black walnut^ 

 66; white beech, 65; black birch, 62 ; yellow oak, 

 60; bard maple, 50; white elm, 58; red cedar, 

 50; wild cherry, 5o ; yellow poplar, 52; butter- 

 nut, 52; white birch, 49; white piue, 42. 



