414 Traksactioxs of the American Institute. 



3. First appearance of the malady. 



4. Total losses by the disease, and what measures have been 

 adopted to prevent them. 



There are many persons who would probably wish to enlighten 

 me but for the desire that it be not known their cattle are diseased. 

 All such should be informed that their names would not be published 

 unless they should desire it, as our object is to benefit the many and 

 injure no one. Correspondents may address me at the department 

 of agriculture, Washington, D. C, or at 32 Cortlandt street, Xew 

 York. Hoping tliat you may succeed in eliciting useful information 

 for which I shall be very thankful, I remain, dear sir, yours faithfully, 



JOHN GAMGEE. 

 Surface Manuking. 



Mr. G. Ludwig, Eidgeville, Del., inquires whether ground intended 

 for potatoes next year should be manured now, or next spring, and 

 whether sedge on an old field should be turned over this fall or next 

 spring before planting corn. 



Mr. N. C. Meeker. — Apply the manure this fall, and the ground 

 will be in a much better condition for potatoes than if applied next 

 spring, because fresh applied manure has a tendency to rot. Of this 

 there is not the least doubt, however much some may deny it. It is 

 best to turn the sedge in the spring ; during the season of working 

 the corn the sedge sod will be torn to pieces and rot. Nothing can 

 be gained by turning this fall, particularly if the soil is light, which 

 is natural for sedge. 



Salting Beef and Poek. 



Mr. J. G. Freeman, Monticello, Minn., wishes information as above, 

 and how to cure hams. 



Mr. N. C. Meeker. — I never failed in salting meat but once, and 

 this was the first time I tried. After that I was sure to use salt enough, 

 but no water added, and had no trouble. Hams are generally put on 

 the top of the other meat, and in about a month are taken out and 

 smoked with cobs. Beef becomes quite salt after staying long in the 

 brine, and the brine bloody. It is a good plan to replace the brine 

 Avith new brine, and' at best it requires watching. Lean does not kee}) 

 as well as fat meat. As to adding molasses, sugar, saltpetre or any 

 such ingredients, they are useless. Meat can be rubbed well with salt, 

 and placed in a box, or be piled up, but the surest and best way is to 

 pack in clean barrels. A molasses barrel, or one in M'hich meat has 



