462 



NEW ENGLAND FAKIVIER. 



Oct. 



is then covered with a thick, mucilaginous sub- 

 stance, during which time the acid disappears by 

 degrees, and at last is entirely lost; whence the 

 vinegar must very often be thrown away. Now, 

 in order to avoid this spoiling of the vinegar, fire 

 methods are known. The first is to prepare the 

 vinegar very strong and sour at first, by using 

 more sugar or other materials. It is well known 

 that such vinegar will keep for several years ; but 

 as few people prepare their own vinegar, most 

 persons contenting themselves with buying it at 

 the shops, there are, of course, but few who can 

 make use of this method. 



The second method is, to concentrate the vin- 

 egar by freezing ; after which a hole is made in 

 the crust of ice which covers it, through which 

 the part that is not congealed is let out, and after- 

 wards put into bottles. This manipulation an- 

 swers well enough; but nearly one half being lost 

 because that which forms the crust of ice is 

 nothing, for the most part, but water, good econo- 

 mists dislike it. 



The third method is, to prevent the access of 

 air by filling the bottles full and keeping them 

 corked. Though vinegar is kept long by this 

 method, it is not much employed, probably be- 

 cause it is troublesome to fill up the bottle with 

 clear vinegar from another bottle every time you 

 have made use of a part of its contents. 



The fourth method is, to distil the vinegar, and 

 thus leave behind the impurities. Distilled vin- 

 egar does not suflfer the least change, though ex- 

 posed to a warm air for years ; but the expense of 

 distilling is often thought too much." 



CARE AND DISEASES OF TOUNG TURKEYS. 



The disease spoken of by "J. G." in the Farmer 

 of July 23, is, as you suggested, one that is some- 

 what natural to the turkeys, but is generally the 

 result of improper care, in-and-in-breeding, filthi- 

 ness in poultry houses, too close confinement, or 

 want of proper food. 



I do not know any remedy. If I ever had any 

 ailing turkeys they usually died. But I would 

 suggest to "J. G.," and others who may be inter- 

 ested, how these diseases may be prevented, and 

 the turkeys kept in perfect health, so that they 

 will not droop at six weeks old, nor at any other 

 age, from the time they are hatched until they are 

 ready for market. 



In the first place, when you select your turkeys 

 to keep over, select the hens from one flock and 

 the gobler from another, between which there is 

 no relation, and from healthy flocks which have 

 not been diseased. Small turkeys that have re- 

 covered from sickness are liable to disease again 

 after they are grown, as is also their progeny. 

 Their coops should be moved often while small, 

 and the young turkeys should have their liberty 

 during the day as soon as it is safe to do so, and 

 their place of shelter at night should be kepj free 

 from any offensive smell. This can easily be done 

 by sprinkling dry earth or muck on their drop- 

 pings at least once a week, and an occasional 

 dusting of plaster will be found beneficial to re- 

 move any unpleasant odor. This is not labor lost, 

 nor should it all be charged to the turkeys, as the 

 compost thus formed is amply worth all the pains 

 taken, and is the very best for the garden and for 

 corn. 



One item more about feeding turkeys. A lady 

 was just telling me about her turkeys. She said, 

 "Some days I feed them, and some days I don't. 

 I had quite a large flock, but have but few now ;" 

 and then she said, "how can you make them live, 

 and what do you feed them ?" I like to have 

 them fed every day until they are two months old 

 at least. I do not feed them all they can possibly 

 eat at a time. I think they do better to leave 

 them a little hungry, unless they are very small. 

 I do not feed them much corn meal. Buckwheat 

 should not be given on any account. I think it is 

 the worst food they can have. I use mostly shorts, 

 or what we call middlings — that between bran and 

 flour — putting in a little flour or wheat bread, 

 when they are small, mixed with sour milk. If 

 the milk is warmed just enough to drain off the 

 whey, and use the curd, it is better. I find that a 

 little extra pains in the care of turkeys is as sure 

 to pay in the end as it is in anything else, as 

 everything that is worth doing at all is worth do- 

 ing well. A Farmer's Wife. 



Hyde Park, VL, July 28, 1870. 



■WHEN SHALL I APPLY ASHES ? 



I have a piece of ground on which corn was 

 raised eight years ago, guano being the only ferti- 

 lizer used. Since that time the land has not borne 

 any crop, and is now in a low state. I think of 

 sowing it to rye this fall, and using ashes as a fer- 

 tilizer. At what time shall I apply the ashes — in 

 the spring or fall ? A. S. Smith. 



Mittineague, Mass., June 23, 1870. 



Remarks. — Apply the ashes when the ground is 

 prepared for the rye. Spread them in a dry state, 

 in still, fair, or cloudy weather. Not when rain- 

 ing, as is sometimes recommended for sowing 

 guano. 



In reply to a similar inquiry in the New York 

 Tribune, addressed to Prof. Colton, the following 

 statement is made : — 



"The latter part of winter or the earliest days of 

 spring would be best for several reasons: 1st. 

 You are likely to have most ashes then. 2d. The 

 rains will soon come and incorporate all the valu- 

 able matter in the soil. 3d. You get very soon 

 the value of your ashes. If you put on in the 

 fall, the snows of winter are apt to absorb some 

 of the potash, and chemically decomposing it in 

 melting to throw it off in the atmosphere as an 

 ammonia. Leach ashes are undoubtedly the most 

 economical for the farmer, as by mixing quick- 

 lime with his ashes, he gets a good cautic potash 

 for soap, and also improves the ashes for his laud. 

 Unleached ashes probably act quickest, and if 

 mixed with plaster are apt to return all their 

 value." 



SHORT-HORNED CATTLE — SUFFOLK PIGS — POULTRY 

 AND FRUIT. 



A walk of an hour over the premises of John S. 

 Emery, Esq., of Wallingford, Vt., satisfied us that 

 he, more than any other man of our acquaintance, 

 is farming upon a high and improved principle, 

 and that it will thereby benefit himself and the 

 community none can doubt. Probably Rutland 

 County cannot produce another instance to com- 

 pare with this. The full-blood Durhams now 

 owned by him number nineteen. Of course this 

 does not include several that he has disposed of, nor 

 some he has lost. Mr. Emery remembers the 

 truth of the saying that "They that have must 

 lose." The large and commanding appearance of 

 his Durhams will repay the lover of good stock 

 for the expense and time incident to a trip to his 

 place. Among his stock may be seen two cows, 



