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OtCKY M IO UN IAIN HK SiBAN DIMAN
I .o . A Journal Devoted to Agriculture, Live-stock, Home Reading, and General News. PER 10 CtOPY. rOL. 3. DIAMOND CITY, M. T., APRIL 18, '78. NO. 22. _ " --' -- - -- .. m. - m - ·· - - -. - - nmmmm mm Bl1SIIElD W ELK:LY BY R. N. SUTHERLIN, EI) 1TOIt A N D Plt.O PRIETOIR' -, .),,-T-'r.t': IIvus' A Dx.s A- is designed o ti~ h0a 0 inic,.ates, a hus.iuldlrna.t . . every tl'the , r 0 inrAci;g n its :ctunits every o"the . ri'ulturIe, Stock-raitihg, lHorti tone n th t, gt, - Io fc t t 1 t V1 1 S '- 71 10 12 15 28 40 h I 1 16 ; 1 ' , l I 4. 0 120 tit 10 , 1 ;,3 45i 5 5 120 200 tI· 1, 16 'L I ,5ol I Io.., . 0l 1,, th 3* + I : . 0 . I . O 105. 180 - 10 : -ient Ici ,rtide ,ncIts p a). ,.t. il :ad it't O. it :civortisemeinti pni Qyabidu terly. 'il-live per cent. added forspos . l advertise AGRICULTURAL. i: agricultural papers of the W'etern as speak in the'hlighest terms of the En alogical Commnission, say that.it has ac lished a great work for the people of evastatedl regions of those States, and their 'verdict that it is a practical suc and worth all it costs to the nation. as yet, we of Montana have' failed 'to ve any beneictial effect therefrom.. We not if the, Comnnission has discovered the ravenous hordes that sweep down ields are locusts,, "and that.there is no thing as ,"grasshopper." The matter teir destruction, which only is ot vital est to our ftmrmers, is stilllProblenl to ved. Although we, lave react the cir s ptblisiecd by the Commission, and td the most interesting. portions thereof 'e our readers, they are still left to rely their own resources, and' are indebted e Coninissiont for very little. - But this id not discourage. Our farmers have Sgreat progress during the last year, learned much of better modes of war than had previously been employed. partial success of the past assures us with improved appliances and' increased y good crops may be. raised.. HIIeret6 tnany of our farmers have ignored- the of warring. against these pests, and tolded their a111ns complacently. saying re vain to attempt to protect their fields, e their neighbors, knowing that they exert every nerve or come to walit, succeeded in raising good'brops. With -expeorence to guide them, our people enter upon the season's 'work withl ant hopes. ,pper'eggs were deposited on most of valleys last fall, and the youtig ones are lhatchin - in great numbers. Some of armners have sown, others are sowin;' a few are'wvait.in;g : The greatest ditfli to be encounter'ed is when the 'hoppers l olt on the field and are pretty gener Scattered, all over it. When this is the Mollt:uians have no remedies, and it do to wait for the 'hoppers to move off; h they must do in a few days for want ed, but if there are-no deposits on the s the best plan is to sow as early as pos ,tnd trust to such appliances as water, urning:of straw. etc., to keep them oftf sionally a very late fieAld may come out but we would not advise this except small scale, suflicient for houte, con ptio. The diflerent tnodes of wtrttare been to flequelntly rehearsed il' out atI thi.t they ure familiar to ourwread and heed hot he reproduced. T 'T'hema. s used in other counritpes 'hav never introdliledm in Mo~ntanan4' is. can we k with certainty as to tlheir utlity. iA ment once appeared tiatu PIf.'R~ite. Invented a machine tor the desreuttoti Oppers of all ages and sizes. and' which 1 he manufaetu.ed tor $10. It was alse 8 that.it was h iantentio net to pqtol.. i;-.or that, it' it, became necessary to patent it for-protection, no royalty wvould be charg ed on their manufacture. But, as the time arriVes for such a machine to be put into use, we are able to learn nothing more of it. The Commission busies itself compiling sta tistics, while our farmers are left to fight it' out. as best they may, -and with contrivances of their own invention. But the settlers-of Montana are an industrious and progressive people, and will yet prove themselvesrmias ters of the situation. ------- ·-o - -ý-at--- -- PEN NOTES ABOUT THIE FARM.. GOOD AGRICCL'rURAL PRODUCTS. Recent articles on the stubject of produc ing Montana, pork and bacon suggest a few pen notes about the same. - A few Montana faimners have already introduced this buranch of agriculture,; and I may state that a major ity have found it profitAble in a sMdall way, that is to say, in produeIng pork and bacon for their own user The lrincipal reason why this industry'has not been more uM versally adop.ted is-that the first farms were made with but three or four rails to the panel of fence. "The settlers, then having ith view the project of amassing an early for time and abaindoniag the country in a short time, did not, take the pains to mnake'them secure against hlog; and the meddling of the Legislature, who undertook, to- make these tences h1iwful, tended to retard' rather than advance' this inadustry. I: am glad, however,:to note that the farmers through out the country are generally encouraged by the little success already attained, ,and ,tre making improvements of-their facilities for the enlargement of the bushiess. The, belief that bacon cannot be profitably raised where there is no mast or wild feed is fast being overcome -by the results oflex perirn'ets. It is true that the best success yet attained was upon the Bitter Root val ley, where the hogs had. the benefit of a good range, feeding in summer, on the butter-root, aplant peculiar to that section, and which is claimed to be as good' hog food as the acorns and nut food of the States. But this does not justify the conclusion that bacon cannot be-produced' in other parts of Monr tana. Besides the field pea, which is conu ceded to be-as strong food as corn, it is found thilt barley.is also .excellent food -for hogs and equally as reliable a crop. The-mixture' of barley With peas and, other food Is advan- talous, -since it gives the nuimal a greater variety. A great advantage in producing barley is that it can be used for other pur poses. The six-row barley is especially preferable,. for the reason that it is one of the few cereals which are not so liable to be destroyed by, the grasshoppers. To many this may seem quite unreasonable, but it is nevertheless true. The grassloppers0 will single out- and cut offi- the bud of the two-rowed ,barley and -leave the six-rowed variety standing onl the, same land. This was well dtmonstrated -on the fields of a number of Gallatin- county farmers last summer, of whom I may mention W. O. P. HayS, II. C. Reding anud'the Street Bros., of East Gallatin valley. On the farms of these gentlemneq.I rioticed crops of six-rowed bar ley beihmg, harvested which yielded a fair halt crop, after the two,-rowed variety had been cut down.-before ripening by the-'hoppers. When first the'hoppers arrived they des troyed the-oat lield, and then went into the barley fielt . I walked through· one ot these fields ot miwed barley at harvest time, and, notwithstanding the ground was literally covered w'ith barley heads, cut down by the' pests, I noticed that the~ six-rowed variety was standing, while the two-rowed w~a nearly all cut down. This convinced mn that the six-rowed variety is the best and safest crop. It yields fully as well as any other grain, and since it canu be used for other purposes than hog feed, it is a good crop to sow. The season is still good for ,sa,(wing ,barley .or bogs. -i Wa' POTATO PLANTING. Afn item in. a French journal, sent us by t Mr. Chrystie, relates to potato 'planting, andl we translate it, with slight condensation, as follows: "It appears, as we read in the Univers, that to the present day we have never learn ed how to plant potatoes. We cut them in tweo and put them into deep trenches; and fill in the earth over them. Nov the potato, being originally froft Peru, needs warmth and air. To bury it in a cold, damp grave of this kind, says M. Calloigne, is to arrest its flight. Put it simply on a soil deeply plowed or spaded-say in 2O-incý squares if the potato is cut, or in 30-inch squares if un cut-and' cover it lightly witht the hoe. It will soon pierce, this slight covering, which both shelters and fertilizes it, and can then be hilled, up as necessary. By following this method; by preventing sprouting until plantingtime, and then plunging it into a linmewash to destfoy morbid principles: we may prevent the development of the disease and raise a crop similar, if not superior, to those seen before the invasion of the rot, say eight or nine tons per acre." --r - --04 A GARDENY' Every man, however limited his means, should contrive to have and cultivate a gar (len. There are three strong 'reasons for it: '. Working in a garden is highly condu cive to health. The exercise is gentle, it is united with amusement, " and by it both the body and the spirits are invigorated. There is something-in the,'odor of the earth that strengthens the whole system. Let the sedentarylman take up the prun ing knife and spetld, an hour of the dewy morning amongst his vines, or the spade, hoe o.,rake- and uprepare or:work over his asparagus, lttuce or radish beds, and he will thus give tone'tand vigor to his body and his mind for the'se Vre studies of his desk. The teacher will teach all the better, the minister will preach all the better fir the min. exer cise which the garden gives. For this natural employment of thebones and muscles of the system an hour or two's. practice in the gyrinasium is but a nilser able substitute, since the health-imparting exhalations from the'groum'i, as well as the interest ahd variety, are wanting. 2. The garden is a teacher. There Na ture is ever at work, producing her 'most beautiful 'foims and transformations. Noi man can witness attentively the germination, of the seed, the uprising of the blade, the unfoldingxbf the flower, the maturing of the truit, without at the same time becomniiig wiser, nobler, better. The vegetable and the mineral kingdom' here n~cet and work together. To the curi ous every step in this working offers some thing fresh for meditation. Why, for in stance,' does the plum ula 'ascentd'? Why does it incline toward the sut ? " Whyvydes itassurme this or that tint? Why does the sap arise'in it? Why does this plahit take to this kind of nutriment, and another to that? Wihy is a thorn given to this vegetable, an acrid juice to this, an'd honey to that? Why does the dandelion shoot forth in the spring and the aster in the autumn? Why is this teaf obictilar, this heai*t-shaped, this finger shaped, this needle-shaped ? Why=,is this plant medicinal, this poisonous? Why is this flower fragrant, this scentless? And a tho.alsand other curious 'questions constantly arise' to awaken thought and to turwit to the afluence of the inventive power oflthe Creator. Thef garden, .therefore, teaches, and, in teaching, cleva:tes the mind. For this rea son, it may be; the created first; nman and -womifur were made in paradise; that is, in a garder. '3.-The garden is a source of piofit. I have "kiown a man who realized as mudh from what he sold from his garden of one half acre as his hard-working brother did fromn what he sold from his farm. of more thnuione .hubnd:ed acres .. It is said that a man consumes about sixr een hundred pounds of food per annum. [low much of this could and should come from the garden ? "'1 can buy my vegetables," says one standing by, and who calls in the doctor trequen tly, "cheaper than I can raise them." Not so, indeed, I answer, if you take into account the health and instruction imparted by the garden. Then it is's&. delightful to see your own lettuce, radishes, tomatoes, melons, peas, beans. and sweet corn growing. It is so pleasant to go out and pick with your own hands your o n currants, grapes, peaches and pears. And what if you happen to raise' a few such things to give away to your poor neighbor ? Does it not all come in for profit THE HOUSEHOLD. Cream Biscults.--To each qt art of flour sift in one heaping teaspoonful of pure-cream tartar (I buy'mine at thedlruggists, and then it is allright. -as nearly all the cream tartar elsewhere sold: for' cooking purposes is worthless), and the' same amnount of good soda (or salerafts will 6lo), dissolved.in a lit tle hot wAter, a teaspoonful of salt, and mix ed with equal quantities of thick sour cream and good buttsermilk. Mix them as soft as can be handled easily, roll out nearly an inch thick, aiic cut out with a good sized tin' biscuit cutter, as large as a tumbler. Do not crowd thein too closely in the tins, and they will be light and large. If the creami and buttermilk are very sour, by giving' good meture to the soda the biscuits will be all thebettei'. I often use for biscuits any creatn thilt accidentally gets-too sour to chlurn,. Tihe above crust' makes very nice potpies, and" if mixed nearly aitl with cream, the best possible crust for chicken or -veal pies. Rolled out.quite thin and baked, it makes very nice strawberry shortcakes. Split them open as soon as done; butter each half; spread well with berries and sprinkle plentifully with sugar. Put on the top crust with the split side up, and serve in the same, way ; eat with cream and sugar. Potato Rolls.--Taie a piit-of miashed tp tatoes, and while tlI.Sydte hot stir into them a piece of butter the size of ah egg... Whetn cool hdd.two pints of flour, enough milk to makie.- soft dough, and about three table spoonftfls of liquid yeast. Knead a few minutes. When this lightens, make irtto rolls and set them in, a warmn place til'rvery , light. Bake from twenty'to:thirty minutes. You may use the -potatoe.s left froni dinner; then the rolls will be'ready to mold at night, cover themever cartfilly and set in not too warm a place, and 'they will be just right for the ovei in th' morning. The dough utust be tnmtde v~ry3isoft to Insure success. To Fry Fs.;'=--8.l.. thei` fiat down the' back, season with peppier and salt, and cdt..; it with flour, -then fry it in a little salt pork drippings and butter, in a dripping pan or a calke griddle ; or cut the fish into equares, season well, and dip each one into egg. then in fline cracker crumbs, and immerse the picce. in boiling drippings;'whichl should be very''hot to prevent :thl fish frot'taibsortling the 'grease. Graham Blet'id.L-T.iune qilurt'of Grahanin flour add a teaspoonfdl of salt;, a small lailf cuptul of sugar, the same of yeast, and mix with milk into a bhtter that will drop from a spoon,. bhit not i"run. Let it rite over night and in th& morning lbeat well together and put it In a baking tin. A cake.tin, with tun-. nt-l in the centre, is best. Puitt at once in. to an oven rather 'hOtter tthan for whitd: bread, and bake threequaltrters of an houi. Baked in gem pans, it milkes* very nice hot bl:ead for bireakfiht or teas. If' you do not : wish the pure Grihim, -nmake in the same way, using half flour ard hblf Graham tlour, but in the morning add'd flou' enough to knead slightly, and.let.it rise in.the pans bec,. fsrebaking,.