Proceedings of the Farmers' Club. 343 



1st. Never put any beast into fresh clover pasture on an empty 

 stomach. 



2d. Never when the grass is wet. 



3d. Never put them in when the weather is changing from warm 

 to cold. 



4th. Do not give any salt for at least twenty-four hours before they 

 are put in for the first time, nor until the evening of the second day. 



5th. Do not let them remain in more than about twenty minutes 

 the first time, after which they may run wet or dry with perfect 

 safety. i 



"Without such precaution there is danger of swelling from bloat, 

 and valuable animals are often lost in this way. 



Keeping Bound Potatoes. 

 D. A. Buckley, Williamstown, Mass. — I want the potatoes fully 

 ripe, so the skin will not rub off, and dug with potato-hooks or forks, ' 

 and care taken not to cut or bruise them. The digging should be 

 done in fair sunny weather. I have them picked up immediately, 

 the pickers following the diggers, so that they shall not be in the light 

 and air longer than necessary. Never allow them to be -thrown hard 

 into the basket or wagon. They should be handled as carefully as 

 winter apples. I never have any more light or air circulating in the 

 cellar than is necessary, while putting them in, and close up as soon 

 as I am done, and keep them so till they go out to plant or to market. 

 Those who use but a small quantity should get them from some one 

 that they know gathers them with care, and then put them in tight 

 barrels, cover them over the top with dry dirt, or, what is cleaner, 

 sawdust, and then dig them out as they want to use them. Never let 

 them come to the light or air, for they will spoil as quick as lime. 

 I usually put mine on the cellar bottom, as I have from 3,000 to 6,000 

 bushels in one place, and keep them covered, and that is the reason 

 that my potatoes are always good the year round, retaining their crispy 

 brittleness. Every farmer can have them the same if he selects good 

 ripe potatoes that have been carefully handled, and then takes care of 

 them as I have described. 



Difference Between Dairy Cheese and Factory Cheese. 



Mr. C. N. Payne, Conneaut, Ohio — My father and myself own 



each a separate farm separately stocked with cows ; employ all the 



fixtures and skill necessary for making " factory cheese." At our fair 



we competed with other factories, and by competent and impartial 



