852 



NEW ENGLAND FAEMER. 



Arc. 



and kept clean and sweet. No food should 

 be left in the manger. If it is not eaten up 

 clean, it should be removed before the horses 

 are taken from the stable. I would give them 

 what hay they would eat in the rack, but none 

 to wa^te. I have a span of horses that will 

 pull out from the rack, and waste more bay 

 than they eat, if allowed an unlimited supply. 

 They j>hould have a litfle hay in the rack to eat 

 when they first come in fiom work, and after 

 the harness is removed and they are rubbed 

 down a little and are cooled off, give each 

 torse a peck ^r so of cut leed. When he has 

 eaten this let him be watered, and then give 

 more cut feed. The practice of watering the 

 horses at the pump or pond, as they aie 

 brought from the field, h not to be com- 

 mended. A careful farmer may do it with 

 impunity, because he would not allow them 

 to drink too much when they are hot or tired, 

 but many a good horse has died from careless 

 watering. 



If horses are worked stcadilv from 7 A. M. 

 until 11.80, and then from 1.30 to 6 P. M.— 

 say nine hours, they will accomplish more than 

 if they were kept longer in the field and rested 

 every few hours. When I hear the horn blow 

 about five o'clock in the afternoon and see 

 great, stout young fellows leisurely walking; 

 to the house to eat their cookies, leaving their 

 teams lied to the fence, or with their heads 

 hanging down in the furrow, I think this may 

 be a good country for men, but a hard one for 

 horses. Because a horse cannot grumble and 

 a man can, is no reason why the horse that 

 does the hard work should rot eat as often as 

 the man ■who drives. By keeping on until 

 seven o'clock instead of five oV-lock, and 

 spending half an hour at lunch, the horaG.'' are 

 kept out an hour longer in order to do half an 

 hour's work. Would it not be better to keep 

 right along until six o'clock, and thus let the 

 horses have an hour's more time in the stable 

 to eat before lying down to rest for the night? 

 There would then be plenty of time to clean 

 the horses, and attend to many little things 

 that are now neglected. And, from the horses 

 being in better condition, more work would 

 be accomplished In haying and harvesting, 

 of course, we must often work as long as we 

 can see, and the men, and horses too, should 

 have lunch. But in plowing, harrowing, cul- 

 tivating, and other ordinary farm work, there 

 is no advantage in keeping horses out 60 late, 

 except occat^ionally in getting in the seed, &c. 

 and when such is the case the horses need 

 lunch just as much as the man who drives 

 them. 



Let the boys, when at work in the field, have 

 lunch, morning and afccrnoon. They need it. 

 When I was a boy, I went to plow at six 

 o'clock, which was my father's rule, and I can 

 recollect how terribly hungry I got by nine 

 o'clock, and how good a little bread and cheese 

 and beer tasted about half-j)ast nine or ten. — 

 J. Harris, in Am. Agriculturist. 



For the yeio L'nglavd Farmer. 

 THE GARDEN IN AUGUST. 



Who will say that a garden is not a good 

 thing to have on the farm in connection with 

 household economy at this season of the year? 

 The products seem to find and fit an appropri- 

 ate vacancy in variety for the table. Fresh, 

 crisp, vegetables, right from the earth ! How 

 they refresh ihe weary laborer ! None so rtl- 

 ished, none taste so sweet and fresh as those 

 gathered from our own garden, — planted, 

 watched and cared for by ourselves ! What 

 wonderful changes we observed from the time 

 the frail seed was deposited in the soil, till the 

 full grown vegetable was ready to be plucked 

 for the table, and what a field and opportunity 

 for study and comparison. What caused the 

 seed to unfold and grow into the plant pro- 

 ducing its kind .'' Who can tell us all the in- 

 termediate changes of the circuit? The 

 chemist will resolve the composition of the 

 product into its varied elements, showing the 

 proportions of each ; but here his capability 

 stops. Having the exact elements, he cannot 

 again recompose them to form the vegetable. 

 Only one human way is there known of re- 

 production. "Except a corn of wheat fall 

 into the ground and die, it abideth alone ; 

 but if it die, it bringeth forth much fruit." 



Our labors, if they have been judiciously 

 directed, are now being rewarded by gener- 

 ous supplies of all the various delicacies of a 

 good and well kept garden. These may be 

 kept up so long as our variable climate will 

 aJmit, — till J;ick Frost locks up the teeming 

 eaith for a season of repose and recuperation. 

 The spaces from which early crops have 

 been removed, may be made to yield yet an- 

 othtr quick gi-owing crop, — turnips, cabbage, 

 spinage, radishes, &c. Only a partial ad- 

 vantage of the garden is reaped if onlj' one 

 crop is gathered from the same soil during the 

 whole season. 



AsPAEAGUS. — It is well to keep the bed 

 clear of weeds, to encourage the developmeiit 

 of the plant and seed. If it is desirable to 

 increase from seed sow it at once, in well pre- 

 pared soil, as soon as fully ripe. 



Beans. — We shall now be enjoying the 

 snaps and shell from the poles ; be sure and 

 save a few of the earliest and best to ripen for 

 seed. This consuming all the fir.st maturing 

 and best, and saving for seed the leavings, is 

 the cause of degeneration. A few early bush 

 may be planted to furnish late strings, and 

 for pickling, and canning tor winter u^e. 



Beets. — As you pull out for use, take 

 them from where they stand the thickest, leav- 

 ing room for those left to grow. The culture 

 should be continued to keep the ground well 

 loosened and free from weeds. 



Blackberries. — Pick as fast as they be- 

 come fully ripe. But all are not ripe that 

 color. Some varieties need to hang some- 

 time to mature suflaciently for eating. The 



