Cilfmnj. 
THE STORY OF STONY BROOK FAEM. 
HENRY STEWART. 
CHAPTER XXI. 
(Continued from page 9.) 
'(To be Continued.) 
Three years bad passed away and many a 
wound heals over in that time. But Patience 
Bartlett, although she had escaped with her 
life, carried wounds which time alone could 
not heal. After a long illness through which 
she had been nursed back to life slowly and 
painfully, it was some time before she was 
told of her father’s death but not of the man¬ 
ner of it. Everyone, out of consideration for 
her. hid this part of the woful story. Her 
friend Emily Bates, finally prevailed upon her 
to remove to the Stone House farm, where she 
was welcomed by Mrs. Bates, and where in 
time she regained strength. The Stony Brook 
farms were now both under her control and 
were rented with the stock by George Bates. 
Her father’s long wish and dream had been 
realized, but how differently from his hopes. 
Nothing had been heard of Jonas Pratt 
3ince his arrival at Ironburg, from whence he 
had set out on his errand to find his cousin. 
This was the last seen of him. He had not 
reached the camp at Wild Goose Lake, and 
no trace of him had been found after long 
and repeated search. This uncertainty left 
Patience Bartlett in a painful condition of 
distress and grief, and seemed to complicate 
her troubles more and more. She refused to 
have any proceedings taken to procure a 
divorce, choosing to leave the solution of that 
difficulty to time, before appealing to the 
law, by which her father’s memory might 
appear to be accused. She met her troubles 
bravely and patiently, and bore them silently, 
making no complaints, and among her new 
friends, appearing at times even cheerful if 
not happy. She entered with alacrity into 
the enlarged business of her friends, and her 
assistance greatly helped the success which it 
met with. As time passed this increased 
rapidly, and the Stone House creamery be¬ 
came well and favorably known, both at home 
and abroad. 
The three farms were now in the hands of 
George Bates, and milk was brought from 
several miles distant to his creamery from 
selected farms. It was considered a high 
privilege to become a patron and supply milk 
to the “young squire’s creamery.” It was 
not every farmer that could secure this priv¬ 
ilege. The farm had to be Inspected, and the 
stock and the method of feeding and manage¬ 
ment were very closely inquired Into. And 
before a contract was made a long list of 
directions for managing the dairy was made 
a part of it, and the patron bound himself to 
adhere to it. The old style of milking was 
abolished. Some who could not get into the 
circle jested about the new fangled foolish¬ 
ness of sweeping the stables, pleasuring the 
feed, carding and brushing the cows, and 
“keeping a laundry in the cow stable.” 
“’Pears to me,” said Bijah Jones, “as 
there’s a good d *al of style put on down to 
the Stone House now. Brushes and cards is 
riz, and sawdust’s dear as chop. An they du 
say as the cows hes to be weshed and rubbed 
with odykerlone before they're milked. That’s 
all dum foolery, seems to me." 
“I don’t know," said Orlando 8mith, “ It’s 
put up the price of milk hereabouts, and four 
cents a quart is better’n two any day. An 
arter all two cents a quart extra is good pay 
fur bein’ tidy. I can’t get in while the cows 
paster’ on the swamp medder; an’ I think I’ll 
hev it drained and raise some ailing crops next 
season. Two cents a quart is a mighty big 
difference and, weighs in the pocket consid’a- 
ble, Bijah.” 
And so the matter was talked over, and it 
soon became clear to the farmers that if two 
prices could le obtained for the milk by bet¬ 
ter feeding and the use of a broom, and a 
towel and soap and water and a card and a 
brush, and general cleanliness which cost 
nothing, the profit was worth having. And 
in time the old-fashioned ways were changed, 
and the creamery rules w hich were printed in 
large type and framed and hung up in the 
barn became popular, and the farmer whc 
could not get on the list of patrons was rather 
looked down upon. Aud when George Bates 
drove around and made his irregular and un¬ 
certain inspections, the farmers were highly 
gratified when he complimented them upon 
their good management. 
And as the time passed and the Stone House 
farm became noted far and wide, aud the 
owners—for George and Euilly Bates had 
purchased it from their mother aod now 
owned it—were also noted for their choice and 
varied products. There was the butter and 
pork and sausages made from pigs fed upon the 
skimmed milk and buttermilk, of which there 
was a large quantity from the 600 cows which 
supplied the creamery, besides a large num¬ 
ber of pigs fed by the farmers near by and 
far-away, which were sold to the creamery 
There were delicious sweet cream cheeses too, 
which Emily Bates and Patience Bartlett 
made with their own hands. All these pro¬ 
ducts met with a ready sale at double the usual 
prices and wealth poured upon the young 
owners of the Stone House farm. And when 
Uncle John came on bis annual visits, he saw 
each year some new addition to the farm bus¬ 
iness which added largely to the income and 
the profits. 
“ Well, this does look like business,” said he; 
“we have been taught to believe that ‘the 
race is not to the swift nor the battle to the 
strong;’ but It seems that this must he taken 
with some allowance, and that the swift and 
strong do win in the race and battle of life. 
Certainly it is the smart and enterprising 
farmer that gets ahead, and it is the careless 
and ignorant one who is poor and unsuccess¬ 
ful. But tell me what you are doing, George. 
What are you doing with all these pigs, all 
thoroughbred Berkshire3!” 
“You see, uncle, I got into the pork pack¬ 
ing business without intending it. I fell into 
it, in fact; and in this way: We had a good 
deal of waste milk from the dairy, and I 
figured upon it and found that the most profit¬ 
able use for it wrs to make pork of it." 
“ Didn’t I tell you so, George I” 
“You did, uncle, and you see I followed 
your advice. I fed only Berksbires, because 
they make the best hams and bacon and 
shoulders; you told me that too, and I fol¬ 
lowed your advice in that. Then it occurred 
to me that a piece of really sweet, clean-fed, 
and nicely cured pork was a luxury, and I 
knew that thousands of people are willing to 
pay for luxuries of anv kind So when the 
pigs grew to be about 300 pounds they were 
made into pork, and the hams, cheeks, shoul. 
ders and sides, made into bacon, were cured 
and smoked in the beet manner I could do it. 
and sent to Boston for sale, wrapped in cloth 
and marked * Stone House Farm Dairy hams,’ 
and so on. Now come and see our pork¬ 
packing house. The first year I put up 50 
pigs, and that didn’t nearly supply the de¬ 
mand. The next year I fed 800 and bought 
more than twice as many fed by the farmers 
a dozen miles around, and this year I shall 
pack over 3,000 pigs. Here is the slaughter¬ 
house, as clean as a whistle, you see. There 
is the steam-engine and here is the pump and 
hose and the boiler where the waste steam 
beats the water for washing. Here is the 
packing-room; these small tubs and bits are 
for the pickled pork and tongues. These are 
the curing vats and there is the smoke-house. 
The offal is all taken out of this trap-door 
Into a tight wagon-box to the compost heap, 
where it is made into manure. We are mak¬ 
ing an enormous quantity of it now, with 
our 55 cows and over 800 pigs which we are 
feeding, and next year we can put 80 loads to 
the acre over the whole farm.” 
“ I get all the milk we can use in the cream¬ 
ery, and as the butter brings a high price I 
can afford to pay a high price for the milk, 
and that is only fair, because the farmers 
have to take extra trouble with the cows and 
feed high and keep everything perfectly 
clean, and of course that has to be paid for, 
aad is worth the extra price. I pay four 
cents a quart for the milk and 10 quarts on 
the average make a pound of butter, and 
some farmers who have all pure Jerseys in 
their herds I pay five cents a quart; and I 
find them remarkably honest and fair in their 
dealings. The creamery has made a wonder¬ 
ful change in the condition of the farmers, 
and I find they are much the same as other 
people; it you want to touch them for good 
or ill, the pocket is the point to touch and the 
easiest one to lift a man up by. When a man 
has a full pocket you can talk to him about 
improving his farm and himself and bis family 
at the same time. They are now talking about 
a new school-house and a graded and a high 
school, with a first class teacher ard all the 
newest furniture and apparatus. The mads 
are better kept, and you find very few un¬ 
painted barns or tumble-down fences. In¬ 
deed many farms have been all newly fenced 
this year with postsand hoards or steel wire.” 
“So I see, George. That is the result of 
farming oq business principles, and farmers 
are rapid ly learning the truth of it; and why 
not? Why should not a farmer who feeds the 
world be the best paid worker in it? He will 
be if be only spends his labor and uses his in¬ 
telligence in the best possible manner. Let 
us go to the creamery and see what you have 
there.” 
“And there,” said George, “ is the genius 
which transmutes man’s labor into wealth, 
and infuses spirit and intelligence into iron 
and steel; that little puff of white steam out of 
the pipe on the roof is the magician which does 
it all. That does the work of more than 50 
farmers and as many farmers’ wives or 
daughters at the cost of no more than three 
men’s labor. Withont that we should go on 
in the old style. Here we take the milk of 600 
cows and set It in vats and cream it at a reg¬ 
ular temperature every day in the year, and 
churn it in one churn, and pack it and send it 
to market the same day and get the money 
back within a week, when each man is paid 
his share of ic. What a saving of time aud 
labor that is!” 
“ Here we take in the milk. Here is the 
sampling closet, with a glass door and a ther¬ 
mometer, and a cream gauge for each man 
who brings milk. As the milk arrives it is 
stirred and a sample taken and set in the 
gauge numbered for that man. Now you can 
Fee how nearly the different dairies come as 
regards cream, when the feeding and manage¬ 
ment are all alike. Very few gauges show a 
variation from the amount of cream. The 
farmers can see for themselves and they come 
in and study those gauges very closely and 
they do the same at home and very quickly 
discover their best cows and the poor ones, 
and as I pay five cents for 35 per cent, milk, 
the poor cows are being changed for good 
ones or the feed is improved. A cow that 
yields 10 quarts a day of milk with 25 per cent, 
of cream makes $3.50 a week, and there are 
some farmers here who are getting just now 
more than $50 a week from a herd of 30 cows. 
There are other farmers who have as 
many cows who send their milk away 
and get two cents a quart net profit, 
and who are not making $80 a week. Now. 
where does that extra $20 a week come from, 
and how much care and skill and interest on 
the value of better cows will that pay for?” 
* (To be continued.) 
- » - 
THE UPS AND DOWNS OF A FARMER’S 
LIFE. 
Let me tell of our ups and downs, not for 
discouragement, but as “ misery loves com¬ 
pany,” and we want sympathv, too. 
We purchased our farm when land was high 
and money scarce. Crops have been low in 
price ever since. Part of the land had been 
cultivated, bat most of it was in its natural 
condition—bushy, rocky and rough, needing 
trenching and fencing. It was, however, good, 
strong soil, splendidly adapted to the produc¬ 
tion of everything needed for the sustenance 
of man and beast. 
Our first experience in wheat raising was 
that it was badly stacked, consequently we 
lost 300 bushels. We hod no barn at that time 
when the wheat was being drawn from the 
thrashing machine the rain came down in such 
torrents there was daneer that the grain 
would be washed out of the bags. If it had 
been capable of melting it certainly would 
have gone. In order to dry it we had to 
spread it on the floors of oar house—under, 
above and around us. My little nephew, Tom, 
was allowed the privilege of making walls, 
graves and circus rings in order to get it stirred 
up to dry. Two neighbors’ barns were kindly 
offered us and a watch placed to keep away 
rats, cats and persons from helping them¬ 
selves during the drying process. I looked 
for a shade of discouragement on my hus¬ 
band’s face, but only a little drooping of the 
eye evinced his feeling of disappointment. 
Now for the benefit of advertising and the 
good resulting therefrom to us. Reuben 
Glick’s advertisement of wheat at $10 per 
bushel was seen by Farmer D. “ A high 
price,” said he. “Can I stand that ? Yes; I 
will send for a half bushel.” When it arrived 
gold dust was not more precious; the grains 
were almost counted. Those who saw it 
wanted to feel it, smell it, and almost eat it. 
It has proved all that we expected of it. 
Farmer D. has sold a great deal of it for seed 
but never for one-tbird what he gave foritper 
bushel; but he is satisfied, for he has been ben¬ 
efited and so have other*. 
Then, again, we saw some splendid corn 
advertised in the Rural, and sent for a 
half bushel. Result good. Neighbors saw It 
and bought seed daring the following Winter 
after our crop was raided. The weather was 
extremely cold for our climate. When the 
I corn was planted in the Spring it did not come 
up, for the germ had been frozen. We had 
to procure seed from a distance and replant. 
We wondered if ours was the only corn de¬ 
stroyed. When we heard the first planting 
was a failure all over the country, it was a 
relief to know that otir seed was not a fail¬ 
ure. And now as to another advertisement 
that came under our notice, “ Lawn Grass 
Seed.” We wished to make our grounds at¬ 
tractive, so D. sent for some of the seed—six 
kinds mixed. Well, every weed known and 
many unknown to us cover the lawn, and no 
grass is to be seen. If it was a swindle we 
have had the benefit. Some was sowed on the 
meadow with like result. 
“Shall I get the Acme harrow ?’’ said far¬ 
mer D. “No one here has it; I have the 
Thomas harrow, and was the first to introduce 
it here. I believe I will send for the Acme 
and give it a trial, although it is high. The 
beet is always the cheapest.” So he sent for 
it and thinks it deserving of the highest praise 
being a perfect success. 
While on a visit to some relatives in a neigh¬ 
boring State I heard the merits of the Doroc 
swine discussed. The conversation was not 
meant for ray benefit but I listened attentively 
to it,and on my return home told all I bad heard 
about Count and Countess Duroc. We sent* 
for a pair of Duroc pigs, and named them 
Romeo and Juliet. We stuffed them but 
they grew slowly, and two uglier swine never 
lived. One thing can be said in favor of 
them, they are amiable and not inclined to 
roam. I gave two of the little pigs to our 
miller, knowing a mill is a fine place to raise 
large hogs. At last accounts they were the 
size of cats. The Berkshire is our favorite 
hog here. I know the Jersey Reds thrive 
elsewhere, but they have not thriven here. 
We have been much discouraged about our 
spring-house. Last year the craw-fi8h turned 
the current of the water so entirely that the 
spring house had to be moved. One morning 
last week when we paid our usual visit we 
found milk jars, cream jars and butter all 
upset, owing to the heavy rains the night 
before and the back-water from the creek. 
We never cry over “ spilt milk,” however, 
and good farmer D. said “ I will get you a 
Cooley creamer as soon as I am able, and with 
this assurance we console ourselves. I think 
it was horn in D. to be a farmer. He does 
not yield to discouragements and difficulties. 
With his untiring energy, perseverance and 
careful study of your excellent paper he has 
made good crops nearly all the time. As a 
friend remarked to him not long since, “You 
have made the desert to blossom as the rose.’ 4 
How easy it is to have a home like looking 
place, with such beautifiers as vines, flowers 
and shrubs! Farmer’s Wife. 
-- 
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