286 



NEW ENGLAND FARMER. 



JUXE 



writer, they will enjoy bis pleasant style of com- 

 luunicating his own thoughts and his happy man- 

 uer of stirring those of his readers. 



The autographic Addixis— "Editor New Eng. 

 Farmer, Hoaton, Jtans., from Horace Greeley, 

 N. York, Mar. 13, '72,"— on one of the fly-leaves 

 of our copy shows that Mr. Greeley can write a 

 pretty good hand when he tries, and is the more 

 highly prized in this office becivuse one of our 

 present employees likes to boast of having taken 

 a "stand" vacated in 1832, in a printing office in New 

 York, by "little Greeley,"— as Horace was some- 

 times called to distinguish him from a larger man 

 of the same name, then connected with the estab- 

 lishment. 



An Essay on the Natural Habits and Modes of De- 

 stroying the Curculio, by W. 13. Kaneom, St. Joseph, 

 Mich. 



We are indebted to the Benton Harbor Palladh/m 

 for a copy of this essay wliich was read before the 

 Berrian County, Mich., Horticultural Association, 

 Feb. 2.5, 1871. Mr. Hansom claims to be the dis- 

 coverer of the method of checking curculios by 

 trapping and destroying them by placing small 

 pieces of bark, blocks, bits of boards, lath, chips, 

 stones, pieces of bricks, bunches of matted leaves, 

 corn cobs, or anything with a flatfish surftice from 

 two to four inches square, around the collar of 

 the trees on the ground after making it level and 

 smooth to the distance of three or four feet from 

 the tree. Of this discovery we published some ac- 

 count last year. Mr. Ransom still regards his dis- 

 covery as a very valuable one, to be used in con- 

 nection with other means of destroying the curcu- 

 lio. Last year he used nothing but his "traps." 

 He prefers pieces of old dead black oak bark, from 

 two to four inches square, which are slightly con- 

 cave, with uneven edges, furnishing holes and va- 

 cancies for the insect to enter, and the necessaiy 

 space between the bark and ground for the move- 

 ment of the beetle. These traps are to be examined 

 daily, and the curculios attached thereto destroyed. 



success, and is an occasion that is looked forward 

 to with interest. 



For the foregoing statement we are indebted to 

 the Recording Secretary, who will accept our 

 thanks for his kind attentions. 



NoKFOLK Fakmeks' Clvii.— Tliis Club was or- 

 ganized in 1859, with twenty members. It now 

 numbers over two hundred, extending into all the 

 adjoining towns. It holds weekly meetings every 

 Monday evening from Sept. to May ; and monthly 

 meetings from May to September. At these meet- 

 ings various questions of interest are discussed, 

 and much information is gained. It is the most 

 wide-awake organization in the town at the pres- 

 ent time. In February last, the Club was re- 

 organized under the General Statutes, (Chap. GG, 

 Sect. 17,) for the purpose of holding property, and 

 the following officers were elected for the year :— 



rreni(hitt,—S. E. Fales. 

 Vice J'resUlejit^i, —Jj. 8. Keith, J. K. Bragg. 

 RficorUhig Sccrelary, — W. U. liockwood. 

 Corrcupondhiy Sicrtlanj, — David Bliari). 

 Treasurer and Librarian, — Levi Blake, 



The Club hold an annual Exhiliition and Cattle 

 Show, (not horse trot) evciy full with gratifying 



EXTRACTS AITD REPLIES. 



RAISING CALVES WITHOVT MILK. 



Can you or any of your intelligent farmer read- 

 ers inform me tlirongh the columns of your valu- 

 able i)aper, how and on what calves can be raised 

 when milk is scarce ? I have some very fine stock 

 calves that I am anxious to raise, but disposing of 

 my milk in another way, leaves me without feed lor 

 thc-m. 1 think I have read in your columns about 

 a gruel that is sometimes fed them. Can you in- 

 form me how it is made, and oblige a 



Young Fakmeii ? 



Middlebvry, Vt., April 17, 1871. 



Remakks. — ]Milk is the food provided by nature 

 for calves ; hence selling milk and i-aising calves at 

 the same time is something like trying to keep 

 }"our cake and eat it, too. Still other materials 

 may be substituted for milk, and with proper care 

 and labor calves may be made to grow and thrive. 

 Irish and German women know how to raise calves 

 with little or no milk, and so did the old-fashioned 

 Yankee women. But our chemists who can take 

 things all apart and separate them into their respec- 

 tive pieces or ingredients, have failed in their at- 

 tempts to put them together again and make a milk 

 on which the young of men and beasts will thrive. 

 Licbig made an artificial milk of what he said were 

 the identical higredients of good milk, but the 

 babies that were fed upon it for a considerable time 

 starved to death. 



From our correspondent's statement we suppose 

 that his CHilves have taken the first milk of their 

 dams and have probably had more or less of it, 

 either new or skimmed, up to this time, and being 

 well started, he wishes for something as a substi- 

 tute for milk. Mr. Youatt, an English writer, 

 speaks of hay-tea as being often used. A little 

 good hay is cut into pieces about two inches long, 

 put into an earthen or other vessel, upon which 

 boiling water is poured and allowed to steep, tightly 

 covered, two hours. At first, after the calf is a 

 week old, half milk and half tea is given, — the tea 

 to be increased, and milk diminished, and always 

 given lukewarm. A gruel of two-thirds oat meal 

 and one-third l)arley meal is made by adding one 

 quart of the mixed meal to twelve quarts of water, 

 boil half an hour, and when cooled till milk-warm, 

 give each calf a (piartof the gruel night and morn- 

 ing, gradually increasing the quantity. When the 

 calves are a fortnight old hang a little bundle of 

 the best hay within their reach, which they will 

 soon learn to eat. 



Flax seed tea or jelly was used when farmers 

 rai-sed flax. An old fanner told us that ten quarts 

 of the seed would carry a calf to grass. He let 

 them suck two days, then learned them to drink 

 milk, gradually -working in the tea, made by put- 

 ting two-thirds of a gill of the seed into a gallon of 



