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ROCKY MOUNTAIN ITSBANDMAN
0 4.0 A Journal Devoted to Agriculture, Live-stock, Home Reading, and General News. 1o I -NG . VOL. 3. DIAMOND CITY, M. T., MARCH 21, '78. NO. 18. L'BIISIiED VWEEKLY BY R. N. SUTHERLIN, I) ITlrort AND PROPRIETOR "*he I:tcx" MLovUNTAIN II'SBANDMPAN IS designed to bo, ls the name injlicttOtes, a hllusb. ndmtnr. iL. every io,,C of the term, embracing inl its coluimnlls every ejrIttnenlt of Agriculturo, Stock-raici:.g, Ifortt -tr. ocial an( domcstlc Economv. ADVEI TISINGN tA.\TES. I Aj72 $3 $5 I$7 $ j $11f$20 I $30 5 wecks 3 4 7 10 12 15 28 40 1 month 5 8 12 15 19 21 40 60 tnimnths 10 16 24 30 301 42 80 120 0 mnlths 18 25 36 451 54 6 120 I 00 Srear 30 40 60 75 t0 105I 180 250 I'r~iellt advertiisemeniO ts pIivaic in advance. Icrnul'r ,idvertisemeonts patyable ('ias terly. TIwenty-live per cent. added for spec..l ladvertise. mIt4 AGRICllITURAL. TIIHE work of plowing and seeding is rap. idly progressing in all quarters of our Terri tory. But have our farmers ever yet paused to consider the many difficulties liable to be encountered the coming season ? The sup ply of and demand for various products likely to be experienced at marketing time ? The first and most important question is what can be most successfully produced. In our humble judgment he that sows the greatest variety will stand the best chance to do well. Grasshoppers will most cer talbly appear in force on most of our val leys, and though the experience of the past has taught us much ot the warfare to wage against these destroyers, yet we must ex pect to suffer to a considerable extent. This miakes the sowing of a great diversity of crops more urgent. as there are some that are much less liable to injury than others. Besides this, if we have no hoppers diversi fied crop, will be the best, since the pro duction would be large and prices most likely to rule low and he that had the great evariety would find a good market for some one article which would enable him to h!old those that were not in demand for a better season. With the present appliances there are many localities where those who will make the exertion can fight grasshop pers with sufficient success to save three fourths of a crop. But there are many whc Ignore this idea of a warfare against them entirely, and the only hope of such is in di versity of products. Some attention must. also be given to te time of sowing. As a general rale early grain is best, but as there are objections to all general rules, the best plai will be to sow the main crop early and reserve a small acreage--enough, at least, for borne consumption of the different com modities, and sow this very late. The chances are three to one in favor of early sowing, but in the event it should fall the late sowing will come in good play. PEI NOTEL ABOUT THE FARM. BUTTER MAKING-NO. IV. An evenl temperature ot from 60 to 65 degrees Fahrenheit should be kept in the rooen in which the milk is set. This may be obtained by the use of a stove-in damp weather, and the raising and lowering ot windows. Our best butter, makers have discovered that the cream rises quick st in a dark room, and for this reason I have ad Vised the use of shatters on the outside of the windows. The shutters, however, serve a double purpose--that of darkening the room. and shading the windows from the sun in hot weather. WAth the room and bemperature as stated above the cream will, rise in from thirty-six to forty-eight hours after setting. It should then be skimmed off, stirring the cream , of one setting to ather in a tin or earthen vessel. If opgr atklg,"on a large scale it. may be arranged so as to churn every day. In this way the milk drawn from the cow on Monday would le ready to churn Wednlesday morning, Tuesdays milk on Thursdaiy, and so on. If but a few'c L s at er ed.ou ea.eichruto.leeu. times a week. In this case it would be nec essary to mix the cream of two days to gether, but "'no cream should be added less than ten or twelve hours before churning, when it should be thoroughly stirred and allowed to stand where it will reach a tent peratureof 58 or 60 degrees." Imlinediately after emptying the pans they should be placed in the sink and covered with water. After drawing oft the water, which will take with it considerable of the milk, theyi should be thoroughly washed and scalded, then rinsed with clear water and dried. Some of our butter makers give the pans twelve hours' sunning, but I tlink this hardly necessary. as the pans can be stacked on a frame in the room and well dried. Ex posing to the sun can not be of any benefit to the pans, besides they will gather dust which would necessitate cleaning again be fore using. It is also essentially necessary that all the utensils-the milk buckets, strainers, butter tables, rollers, churns, and vessels in which the milk and cream is handled--should be thoroughly washed, scalded, and rinsed clean and dried after using. By making it a rule to attend to the washing and drying in mediately after using it will be found advantageous. Of the patent churns in use the Blanchard and Julian appetir to be the favorites. The best cheap churn I have seen in use is a square box set in a frame on iron gudgeons fastened in the centre on opposite sides. The diagonal box churn is objectionable~ mainly tor the reasotl that it gives the mill too violent a motion. The square box churn is not, I believe, patented, and may he made at any carpenter shop. By fasten ing the gudgeons to a board or plate ct iron ten or twelve inches square, in which holes may be made to fit over four bolts to be made stationary torthe churn on the out side, you may arrange to use churls of sev eral sizes on the sanme frame and with the same gudgeons and cranks. Side handles can be attached so as to hmove the churn from the frame, and antother filled with cream set in its place with ease. It should be provided with an opening in one side as large as Imay be desired for handling and removing the butter, and should also haye a faucet in one corner. WILL. AN INTERESTING CHARACTERISBTIC OF DRY SOILS. A An interesting point of local application to our soils which are dry for months to gether, is mooted in a paper in the last bul letin of the Bussy Institution, by the able Professor of Agricultural Chemistry, F. II. Storer. Prof. Storer found by analysis of water, which had been allowed to percolate through specimens ot air-dried soils, that carbonate of lime is dissolved in abundance from most cultiyable loanis when they are treated with cold water after they have been long dry. Even the purist water, which of itself is completely free from carbonic acid, produces this eflfct, and will be found to hold, dissolved, a noteworthy amount of carboniate of lime, after it has been allowed to trickle through a quantity of dry loans. The solution of the lime carbonate is ma festly due, at least for the most, part, says Prof. Storer, to the presence of carbonic acid which the water takes up from the por es of the soil; and the solution of super-car, bonate of lime is so general with diflerent specimens of loam, and so well marked, that it is impossible to escapea the conviction that it must play a highly important part as an active chemical agent in the economy of na ture. It is plain that the solution il ques tion must exert no inconsiderable influence upon the formation of soils and growth of crops, as well as upon the maintenance of the fertility of the land, even in countries that are wholly devoid of limestone, in the ordinary acceptation of the idea. The spec ial abundance of the soluble lime-carbonate in earth that has long been dry, goes to show, Prof. Storer continues, that the oDea, stonaL. abeeuaen oL water.ftom.. sala,..mayn , perhaps, be advantageous. In other words, it is not improbable that drotths are some times useful by promoting the disintegration of the soil in a way that has hitherto been unsuspected. Prtf. Storer discusses this proposition at length, introducing his own analyses and reviewing the chemical literature upon the subject. The chief points arrived at by his investigations are, that while percolates ob tained by leaching moist loams with pure water generally contain very little, if any,, super-carbonate of line, appreciable quanti ties of this compound are contained in the percolates from moist loams that hare been thoroughly air-dry for some little time. He remarks that the subject could be best stud led in some locality like California, where drouths are periodical; and it is in such countries, doubtless, that the good effects of the disintegrations and other reactions in the soil, due to dissolved super-carbonate of lime, will be most conspicuous. 3rot. Storer's proposition is interesting. It would indeed be comforting to reflect that during our dry months there are agencies at work which moist soils do not foster, and that the sere plains are restoring their strength and fertility by preparing new food for the plants which the coming- o the rains call forth to life and growth.-Rural Press. THE POULTRY YARD. A RBB EDY OE IRCE. A correspondent writes to the Ameri°an Poultry Yard : I have used a remedy for several years for killing lice in heineries, which I have never seen in print. I had used white hellbore for currant bushes, and thought I would try it on chickeI.i ee. At that time I used round poles for roosts. I removed a loose piece of the bark aqd found it thickly peopl.d. I just spyinkled a little hellebore on them, and they gave up the ghost immediately. My method of applying it is to dissolve it in water and to sprinkle pretty thoroughly with a little broom. Thirty cents worth would be enough for one timº THE PARXER'S WIFA~;AA POULTRY KEEPER. We have received an article from a farmer whom we know, and we rejpice in publish ing it because we think it shows, as in a mir ror, the'peculiar relation that should exist between the farmer and his wife as regards the poultry interests of the farm. A far mer's wife who has no concern for the chick ens, lambs, calves, and other "live stock" is only second rate in her class. She is not a lover of nature, or her philoprogenitiveness is deficient. A. good husband should pro wide help enough' in the house, so that his better-half may spend some time in the open air, among the flowers and the chicle enS. A GOOD WIFE. There once lived a king named Lemuel. We read that his mother taught him certain words of wisdom relating to what goes to constitute a good wife. This has been quo ted as4he model for all ages: She seeketh wool and flax and worketh willingly with her hands. She layeth her hands to the spindle, and herhands hold the distaff. She maketh fine linen and selleth it. These three quotations are only spect mens. The times have changed;:.and, al thoagh the spirit of all this description of a good wife is right., and always will bg, yet the flax and the wool, the spindle and the distaff are obsolete,. and we must find some. thing in our hitter civilization to-take their place. and tile dear ones may still be guided by the spirit of those teauhings which Lem uel heard from the lips of his mother: She riseth betimoes and goeth forth early in the morning; while the dew yet sparkles she giveth the chickens their food in due season. She bringath..foodwLfoartho. ol..and. the young; and never a thread does she spin, either I. the street or in her own habita tion. She gathereth eggs to purchase merchan. dise; even tea and coffee,., and silk for the wardrobe of her daughters... She counteth every member of her lock, and tenderly careth for the weaklings, ta-. king them in her hands. Her cheeks are adorned with roses, and, her eyes sparkle under a wide sun-bonnet... Her husband "calleth her blessed," and' her table is loaded with good things. She hath "dominion over the fowls of the air," and chooseth the beet, selling often a trio at fancy prices. She breathes the pure air; her spirit is free and joyous, and although she meets many B4its, among the feathered tribes, there is scarcely a docter's bill presented in her family.--Poultry Y.frd. THE HOUSEHOLD. . R.CIPES. Syrup.-A delicious syrup is made' by melting onilepound of maple sugar with two pounds of White sugar. Or.dler.--Six ounces butter, three-fourths of -a pound sugar,. ne and three-fourths pounds flour, six eggss one nutmegy fried in lard. Sread Sauce.--Pour boiling milk on a.. slice of p'ead without crust, then beat it fihe and add a litte'salt and whole pepper-corns; serve it hot, in a sauee tureen. How to Curer Bunione--Tallow dropped 1 from a lightei'eandle on the affected pwrtt will eradicate tte. heat an@P finally remove ' the bunion.. A: strip bof candle should also be wound around the corn. Bandage at night. Pork Cake.--One pound'i pork, chopped) fine; add one pint of hot water to dissolve it; let it cool; then add two oupfuls of sugar, two pounds raisins, stoned'" and chopped; one pound, currants. halt pound of citron, cut fine. Old-fashidced Cake.--Two cupfuls tagar, one cupful butter, three cupsfui flour one * cupful sour milk, one-half teaspoonfulfsods% dissolved tif t, one teaspoonful cinnamon, one-halt teaspoonful cloves and allspice, one-half teaspoonful nutmeg, two cupfuls raisins, one wine Alass brandy. Ginger Dbp Cakes.-Two enpfuid nolases,,. one cupful ]lrd, half a ctpf i boilinig water poured on a8. heaping dissert-spoonfil of' soda, one egg','one dessert-spoontfil cinna men, one-quarter spoonful cloves. one tea- spoonful salt; put In a good deal of flour be fore pouring in the boiling water; stir it quite stiff. and drop in a dripping pan. Plums Pdding.--/One pound of raisins, one-half pound suet chopped fine; let stand" over night. Next morning soak one pounni of bread in one .pint of warm milk; beat it fine, add to it the raisins, etc., with three eggs, a grated nutmeg. one table-spoonful of sugar, and a wine-glassful of brandy. Put it into a bag well floured and boll stix hours. Washhng Silk Handkerhiefs.-To wash &. white silk handkerchief,' so that it will not be stiff, make a ands of tepid water and plain white soapt adding a tablespoonful of magical mixture; and lay the handkerehletf to soak twenty minutes, covering itstrp so that it will steam, then wash"with th"e'ihhnd and rinse, putting a little bluelng in the' water, which should be a little warm. PIff Pas'Wt.-To every pound of Tl'iur add tlree-quarters, of a pound oft' good" bhtter, the yelk of one erg;"use in cold ' water; chop half the butter into the flour,.. then stir in the bbaten yelk; afid As much water as is needed; work all into a dot.h#g,., roll out thin, spread on some or the butter;-. fdld Blosely, butter side In, and re-roll;' re.. peat this until the butter la all used up.:. Keep 'the paste in a cooll'plaice until.yput ewas:te~makhlt into gDtties or pjet.