1870.] 



THE LANCASTER FARMER. 



63 



Don't Chop with a Poor Axe. 



Clioppinirwitliapooraxe is like niowiuK grass or like 

 crudlinsf ^rraiii with a cradle tliat is not tit tor use. A 

 great many eliopjters \vill hack, /mc/i', hack ail day 

 witli an old poor axe, n^;inli: np sullieient iniisele to 

 eliop two eords of \V4iod, wliile willi that uhl "stiih" 

 not more tlian half a enrd \\ill he ehopp<'iI. It i.*^ the 

 worst sort of poliey to eliop with an old and worn- 

 out tool, as a chopper with a ;;ood axe, dnrini; a few 

 days, will earn more than enous;ii to eaneel the ilitlVr- 

 ence between the iniees of a new axe and an old one. 

 Choppiusis fatiguing labor, even when a idioppir has 

 a good axe. If the steel at the edge of the axe has 

 been in use so long that it will not retain a satisfae- 

 torv edge, or if the corners have been broken off or 

 wtuai away so that the edge is as circular as a small 

 wheel, better cast the axe away and procure a new 

 one. In caise there is a satifaetory amount of steel 

 at the edge, let the i>art of the tool near the cutting 

 edge 1)1' grouncl down to a proper thicknt'ss. Hut 

 when grinding beware of redui-iiiL' the steel too thin. 

 .Many a good axe has been spoili'd simply by bcin^ 

 ground too thin near the ctilling I'llge. The steel close 

 to the culling edge must be sullicicntly thick to pos- 

 sess the necessary strength rci|Uircd to resist the 

 strain when the edge is entering hard aiul gnarly 

 timlier. When the steel near the cutting edge is 

 ground so thin that it is no thicker than a piece of 

 paper, no axe can be expected to retain a good cut- 

 ting edge. Many choppers suppose that the thinner 

 the steel is near "the cutting edge the more rapidly 

 they will be able to chop. But there never was a more 

 grave mistake. If nothing were re(|uircd when chop- 

 ping but to cut oil' the grain of the wood, a vi'ry thin 

 axe wonhl be the best. But the jioint of the axe lu-ar 

 the edge should be of such a form as to heave out the 

 chips as the grain of the timber is severed. In order 

 to accomplish this jioint ino.st ctlh'icntly, Ihe cutting 

 edge from the front corner to the inside eornersliould 

 not he circular more than one-fourth to one-half inch. 

 Then the steel should be beveled gradtnilly towards 

 each corner from a imint about one inch back of llie 

 middle of the cutting edge. If ground in lliis way, 

 that peculiar form of the axe will heave out a chip 

 at almost every blow. — I'rdclical Fanner. 



Ammonia as a Cure for Snake Bites. 



Several cases of snake bite, in which the value of 

 Prof. Ilalford's renii'dy, sulicutancous injection of 

 ammonia, has l.iecn demonstrated, have, says the 

 Melbourne Ai-i/ii.i, lati'ly occurred in the colony. At 

 Seymour, on the 14tli oi' December, a young man, 2(1 

 years of age, named Dwyer, was bitten by a snake 

 iietween the thumb and the first finger of the right 

 hand. The wound was received at 9 o'clock, and no 

 treatment was applied until half past eleven, when 

 the patient was powerless and almost insensible, 

 ammonia was injected into the right arm, when he 

 revived at once. He sufl'ered a relapse, but the am- 

 monia was again successfully applied, and he ulti- 

 mately recovered. 



At Bungaree a young girl was bitten by a snake, 

 aial gradually sank into a state of stupor. Two hours 

 and a half after she was bitten animoina was inject- 

 ed. Relief was immediately obtained and the girl 

 rapidly recovered. 



A third ease happened on the -\eheron, eleven miles 

 from .\lexandria, where a little girl two years of age, 

 the daught<'r of a farmer named Doak, was bitten by 

 a snake just above the ankle of tlie left foot. Symp- 

 toms of complete coma were setting in when the am- 

 monia injeetiim was used w ith nuigical cHect. The 

 child sat upright and became cpiite lively. A relapse 

 oei'urring, a second injection was made^ith as great 

 elfeet as before, and the child from that time con- 

 tinned to improve until her recovery. 



Another case is mentioned of a native woman on 

 the Wirretia station, .South Australia, who was bit- 

 ten by a snake on the ankle. She became uncon- 

 scious, and ttie surface of the body was turiung cold 

 when ammonia was injected. The woman at once 

 revived and recovered. — I'all Mall Gazelle. 



Hints about Meat. 



The leg of mutton is the most profitable joint, con- 

 taining most solid meat. The neck is an extravagant 

 joint, half the weight consislingof bone and fat. The 

 shouhlcr has also much waste in boiu'. The brea,xt 

 docs w ell for dinner, nicely stutled ; it is much cheaper 

 than other joints. Sirloins and ribs of meat are very 

 extravagant joints, from the weight of bone. The 

 roasting side of the round pari of the buttock, and 

 the part called the "toiiside," are the most profitable 

 family eating. The nujusc buttock is used for stew- 

 ing-, shin is used for soup or stewing. The quantity 

 of butchers' meat consumeil in a family is, on an ave- 

 rage, tbrce-quartirs of a pound a day for each per- 

 son; but when the family consists of women and 

 children, half a |Kiund per'day is about the quantity 

 consumed, one with another, independent of hams, 

 bacon, jwultry, fish and game. .Meat should be wiped 

 with a dry, clean cloth, as soon as it comes from the 

 butchers; tly-blows, if found in it, cut out, and in 

 loins the long pipe that runs by the bone should ly. 

 taken out, as it soon taiuts ; the kernels, also, shoul 



be removed from beef. Never receive bruised joints. 

 Meal will keep good for a long time In cohl weather, 

 and, If frozen through, nuiy be kept for months. 

 Frozen meat nnist be thawed before It is c(K)ked, by 

 plunging it into colli water, or placing it bclbrc Ihe 

 lire before setting it down to roast. It never will be 

 dressed through if this precautitm Is not taken, not ! 

 even wlien twice cooked. I'eppir is preventive of 

 decay, in iIcL'ri'c ; il is well,therid'ore, to pe|iperhung 

 joints. Powdered charcoal Is still more remarkable 

 in itsi'll'ect. It will not only keep the meat over which 

 it is sprinkleil, good, but will remove the taint from 

 already dicaycil Mesh. A piece of charcoal boiled in 

 the water with " high " meat or fowls, will render it 

 or them qnile sweet. A piece of charcoal, or pow- 

 dered charectal, should be kept in every lardc-r. 

 Hams, after being smoked, imiy he kept R>r any length 

 of time packed in powdered charcoal. — The J/uune- 

 kee^jer. 



^ 



Holding on for Higher Prices. 



The (HU'sthui ofti'U comes up, whether It Is best to 

 sell a cro|i as soon as it is ready for nnirket or to 

 bold on for hisrher prices. It is a <ptestion which 

 camiol be dceideil liy newspaper articles. There are 

 so many tcmjiorary or local circumstances which 

 lari^cly enter into the question ami on which every- 

 one must decide for himself. But in a general way 

 there is no doubt that it is best to sell as .soon as rca<ly, 

 aial this is the advice that we have frequently given 

 in these columns. 



Even tbiaigh prices be low, and there is the reason- 

 able prospect of a rise in a short time, there are the 

 losses from shrinkage and waste, which in a large 

 mimbcr of cases are quiti* as much as any average 

 increase in jiricc would be. In the arlhdes whadi we 

 have before given, and to wbii-h we have alluded, we 

 have pri-seiilcd this fact particularly, and we I'cmem- 

 ber esi>ecially referring to the case of a friend who 

 put oiH' huniircil bushels, of potatoes in the cellar in 

 fiill, and which oidy turned out eighty when sold in 

 spi'ing. Here was a loss of twenty per cent., and 

 with interest on the reci'i|its, if they had been sold in 

 fall, reciuires a good advan<:e to nuike it worth while 

 to hold under such circumstances. 



We refer to tlu^ matter now hccansc we bclievethat 

 this figure, twenty percent., even by those who are 

 conscious of a loss Ijy keeping, is generally believed 

 to be ipiite as much as is lost ; but we have recently 

 seen some fig\n"es which show that it is often niueli 

 greater than this. Twenty per cent, is given as ahfiut 

 the loss by shrinkage in corn : hut as much as thirty- 

 three per cent, is tdaimed as the loss in jiotatoes if 

 kcpt'till late in the season, say -Jnnc. This isastr()ng 

 argtinu'nt against the general principle of holdiniron. 

 — Uennanlown Telefjraph. 



Potato Growing. 



As an article of daily food for this country, and 

 some other counti-ies, the potato has no rival. Hence 

 it becomes an important question — what varii'ty is 

 best, all things considered? The kind that yields best 

 and of the best 'quality, is a desideratinn much to be 

 desired. There are so many circumstances bearing 

 on both points of the (iu<'Sti<in that it is dillleult to 

 arrive at eoi-i-ect conclusions. A potato that has 

 proved good this year may, under ditlereiit circum- 

 stances, next year jjrove a failure. 



The Early Uose for an early and the Jackson White 

 for a late potato, seem now to be i)referred in New 

 England markets. They are both good potatoes, 

 but not one jot better than several other kinils that 

 yield double what cither of these varieties do. We 

 have in this country several varieties besides the two 

 mentioned above, that I thiidc will prove excellent 

 potatoes. The I'cerless, of which I know nothing 

 pcr.sonally, but have heard it possessed considerable 

 merit in quality and yield ; and lirei'se Prolilie uu- 

 doubt<'dly has the same good qualities. I experi- 

 mcntcil with Brooks' Seedling last year, and think it 

 equal to the Early Hose in quality, while it will yield 

 twice as many on the same land. I W(UiM say tii any 

 one not familiar with it, that it rcsendiles the Early 

 Kose, a shade darker, somewhat thicker, a good late 

 potato, ready to dig first of October. There are but 

 few Early Kose raised for the nnirket in this section ; 

 they are good enough, but yield sparingly. 



It seems to"me, if we can find a late potato as good 

 in quality as the Early liose, and a much better 

 yielder, it ought to sui)ersede it after it is well ri- 

 jiened. The Kose might retain its ])laee as an early 

 ])otato, say for .\ugust and .■September, and Brooks' 

 Seedling, or some equally good one, for the remain- 

 der of the year. — ./. G. Gooil/fur, in Germantuicn Tel. 



Whipping Horses Dangerous. 



I wouM caution those who train horses or use them 

 niHui another iK)lnt, viz.: that of exciting the Ill-will 

 of the animal. .Many Uiink they are doing finely, and 

 are proud (»f their success In horse-training by nuMins 

 of severe whipping, orotherwisi' rousing and stimu- 

 luting the passions, aial tlu'U, from necessity, crush- 

 ing the will through which resistance Is prompteil. 

 No mistake <an be greater than this, and thcR' In 

 nothing that so fully exhibits the ability, juili:nu'iit 

 ami skill of the real horsenuin as the care displayed 

 in winning Instead of repidling the action of the 

 mind. Although It may be necessary to use the whip 

 sometimes, it should always Ik- ujiplieil juilielotisly, 

 and great care should be taken ii(»l to rouse the pas- 

 sions or excite the will to obstinacy. Tin' legltliinilo 

 ami proper use of the whip Is calculated to operate 

 n;MUi the sense <d' fear almost entirely. The allec- 

 tionate and better initnre nuist be ap|H>aled to In 

 training a horse, as well as in training a clillil. A re- 

 proof given may Im* lnlende<l for the giMsl of llio 

 child, but if oidy the [lassions are excited the ellect 

 Is depraving ami Injurious. This Is a vital principle, 

 antl can be disregarded In the mamigement ')f sensi- 

 tive and courageous horses only at the risk <i{ s|Kiillnt; 

 them. I have known many horses of a naturally 

 genth' character to be s|H>ileil by whlp|>ing oih'c, ami 

 one horse that was nntde vlcli»us by Indng struck with 

 a whip while standing In his stall. — J'tof. /'uirler. 



Much in Little. 



A man walks thret^ miles an hour; ii horse tn>l8 7; 

 steamboats run 17; sailing vessels 10; rapid rivers 

 7; shfw rivers 4; moderate winds blow 7: storm 

 blows :>(> ; hurricane Hb ; a ritle ball I,OIKI; sound 

 74 1; li-htTi 1,(1(10,000. A barrel of llouriveighs lOtilhs.; 

 barrel of |H)rk 'iOO ; firkin of butter .'Ki; a tub of 

 butter 'H. Wheat, beans and clover seed (1(( {KMiiids 

 to the bushel; corn, rye and Maxseeil .'WJ; buckwheat 

 IVZ; barh-y+S; oats :!.''>; bran »l ; lluiolhy seed :i8; 

 coarse salt H'l. Sixty drops make a ilraehm ; 8 

 drachms make an ounce; 4 ounces make a gill; 4 

 gills a pint ; (10 <lrops a tUbles|M>onfnl, or half an 

 ounce ; two tablesiM)onful an oimee ; -S tcas[Mionful a 

 gill ; 2 gills a eollee <-up or tumbler ; (i lluid ounces a 

 teacupful. Four Ihousaial eight humlreil and lorly 

 square yards make an acre; a square mile (140 acres. 



To measure an acre : liOO feet on each siile making 

 a s^iuare within an inch. There are «,7.'»(l languages. 

 Two persons die every second. .\ general ion is :i.^ 

 years, average length of life 21 years. Thcstamling 

 army in I'russia, war times, 1 .2<>il.(i(MI ; A list ria , «2.5,- 

 (K)0; Spain, ll)0,(IOO: Belgium, '.•4,000 ; England, 7.5,- 

 000; Lnited States, 24,000. Mails in Ni'W York city 

 weigh 100 tons a day. New York eonsunus (KK) 

 beeves daily, 700 calves, 20,OUO sheep anil 20,000 

 swine in winter. 



Care of Hogs. 

 Hogs love sulphur, and a considerable amount of 

 it is lU'cessary to keep them in fair health. When 

 hogs run at large and fiial green food they siqiply 

 themselves with what is needed, but pigs kept in 

 ch«e |iens and fed on hou.sc slops or corn need some 

 more laxative food. Charcoal should be fe.1 to hogs 

 frequently. Keep a supply by them in small boxes. 

 Mix four ([uarts of salt, two ounces of sidiilinr, and 

 one bushel of wood ashes, and keep con^^antly in the 

 pens in Imixcs. It tends to reduce lever, destroy 

 worms aud aid digestion. 



Potatoes for Horses. 



I once came near losing a very valuable horse from 

 feeding him dry hay and oats with noihing liNisening. 

 1 have never believed in dosing a hor.«i' with uii'ill- 

 cinc, hut something is actually necessary to keep a 

 horse in right condition. Many use powders, but 

 potatoes are better, and safer, ami chea|)cr, If fed ju- 

 diciously. If those who are not in the liabit of feed- 

 ing potatoes to horses will try them, Ihey will Ik! 

 astonishc<I at the result. I have known a horse 

 change from a lazy, dumpish one to a quick, active, 

 headstrong animal in five ilays, by simply adding 

 two quarts of jiolatois to his fei><i daily. If very 

 much clean corn-meal is fed, thi'y do not need so 

 iminy potatoes. T(K1 nuiny |sjtaloes are weakening, 

 aial so are loo many ap|>les. When I was a lad, I 

 was away fr(un home at sehoiil one winter, and had 

 the care of (uii' horse, one yoke of oxen, and oik'cow, 

 every one of which I had to curd or curry cviTy day. 

 Thehorse had three pails ol water, four quarts of 

 oats, two quarts of small [Kilaloes, and two (pnirtsof 

 corn extra every day he worked, with what hay he 

 wanted, and a stronger or more active horse of liis 

 inches I have never yet seen. 



Care of Horses. 



The London TTume Iluok says : " All horses must 

 not he fed in the same pro|K>rtion, without regard to 

 their ages, their eon.slitutiou and their work, because 

 the imiiropriety of such a practice is self-evident. Vet 

 this is eonslauily done, and Is the basis of disease of 

 every kind. Never use bad hay on accoiuit of the 

 cheapness, because it brings on inllammatiiui of the 

 bowels, and skin diseases. ChaO is better for old 

 horses than hay, beeaust: they can chew and lilgesl it 

 better. When a horse is worked hanl, its fcKsI should 

 chicUy be hay — because oats supply more nourish- 

 mentan.I thsii making material than any other kind 

 of food ; hay, not so much. Back fecdiieg Is waste- 

 ful. The better plan is to feeil with chapped hay, 

 because the fotal Is not then thrown out, and Is more 

 easily cheweil and digested. Sprinkle the hay with 

 water that has salt dissolved in il, because il is phras- 

 ing to the animal's taste and more easily digesled. 

 A tahlesiioouful of salt in a bucket of water is suUl- 

 cieiit. 



