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OCK1 MIOUNTAIN HIISBANIMhAN
!. ...---- .00 -- -- - - 5 10 Cts XNNU. +Y "I A Journal Devoted to Agriculture, Live-stock, HoMe Reading, and General News. 4 PER SINLE COPrY. .... . -DIAMOND CITY, M. T., AUGUST 8, '78. NO. 38. VO-L. R' DIAMOND CITY, Ra. T., AUGULST S, '78,( NO. 38. i ý ; L SUTHIE ~ 111, D;II'ORIN .11) Pl1, J TO R Pil citi'- MOS XIr 4 lAi)MA:- ln N iS dcsigne( 1 i iL if;i'iul1tiiL(" 1 CV erv I~ut ;, ý!IC Li o, et~nin.LC(i il i 0 c1l1"ifls every eI~li -1 i- 1'l - : r .1 1 l tO 1 . 40 . S., 1'h 1 I I ' "i (1 i SI 15 L`S 40A ,t II i i l t~ 10: 1: i 1 t( urult 1r 0, ! 4 120 Im sio li x I .41' (Cli (Ii Lii fieJ 1 2 uidx ( 1its IO `i I ; 1 ' i';.t I '1tIi) V 1lO ":I IISr Y "1'wti II"-!iVC lies' Cellt . :L; 1'.' 11 1"J ' RICCi. a dveltise n1111- - 7T--i 1=.--- AA T HITLTlAL. DISCOVERY O' A NEW GRAIN. The Venutt irn, Californiai, Fi'ce Press tells the ol~lowJxilg' story : XVe hove been'i shjo xx* RV grn dis(icover'ed aibioult 1011' yie'rs l W aii frerlll' ini So Opli se yga1lly, in tIie 4(1! llit-l part o it tinate', taken friomn tale (l"Ol oiL a wild gooen wi lli(41ha d OCe Shot by 1 I( faini r Hui. le si iwed te i seed 1imn ed i dclv a te' it was takei~c fromt the garner ot the llird'ii crop, a id it 1)01iiiduid 1lIOCe U ian :1 ioiiIlrd toll 1. Mr. MW I hew, a fa irner ot Buitte ((ii ii y, 1 ilti iig Of vis~it to Suriprise ':udley, obtaiiin ed 5(1e1101 (1' sedsd oftie 11 (1, Lraiiifl. 411(1 5iI(Ci1( rOpogIIIIr it with Wtirllerhil 5iIVc(1:i i on his Li at~ iii 1,it 6 (IlititV. The ICstra 1 aW id I aidlr1ess heath re ýeiiluti( wh eat; tlii grail biloks a little l ike rI 1, tin t is I wice aS III ryg 051. XVii CI Ceti I1ýit i., paissiii into thle milk, it hiwd1es a hiay 0"c11i .sunl' (i I to wI eat ha v. Mr.: Mie ut 1ew hais on I antd several tolls oft haii from t his flew V;I litf} of( grain ,11a1d1 perhilips fi ve busli (115 of s( ,e(. It appeari~s to u.s every wiay 5(1 peiiolr to 1i'. THE FEEDING VALUE OF WHEAT STRAW. A lien uncky farmer, in the Rural Wo~'ld, relates his experience in feeding wheat straw. IIe says: In th. fall of 18Ol' had about 40 head of iniulas, 35 head of cattle, 70 head of sheep, miid other stock in ijroportion, to carry through the winter, and had but little hay. Stock fodder and corn could not be bodght iii the neighborhood. I became alaritiedt thinking t o the slim ehan.e.of keeping them irom starving through the winter. ' I could not sell then ven at grt a gr:sa rifice. I reriembered some wheat I had find What I haid been told of the great value of wheat 4traw as a tood-when traveling in she East in 1863--by or.e who has been feeding wheat straw exclusively, as hay, for a n'u'nber'of years, and sellihg his grass hay. As-PrP'i dence would have it, I had ricked the sunV iner before, off of about 100 Ateres of wh't, not to use as ha -r4for I hlad been erroncods ly taught that it was worthless-but because many hands aronmd tdhe thresher were idle, ald I did not wish the Straw thrown upbul lly clover. I at oncllcdetermiincd to try the experiment. I built a rail pen around "eaCh straw rick, with a barn shed attached;" and a pond ef Water in each lot. I put about 25 head of tIules ill one lot and about 35 head:Of cattle in the other. I built a pole rack' around each rick, so as just to let tile ead enter aIld yet prevent them from tvramuping on the straw ; gave each rick a good drenchliig 'of strong salt water, all over, and at the sides and eunds. throwing it up under the straw` the best I could. I bid them live or die, for it W\'as the best I could do. To my surprise, they ate the straw greedily, and seemed to prefer it to grass hay; .The 25 head of mules ia (d :5 Iead of cattle were not out of that l it during the whiter, and lived upon that irkk of whieat straw entirely, al.l wilter and slring, except seven bushels of corn, given :: ct theia (ne very bad, snowy day, and u e4-lal[ luvads of grass hay, duritng the 'vi tCr. aud one .load of.indilferent stock '(lddl r, givetn all of tihetI, every two or three' weeks, as ilc oppilortunity presented. e Tl'hey -amell out late in the spring in about 1 as good condition .is mIules and cattle that hl lad:1 a goodll supply of corn, grass hay, stock lodder, etc., and well cared for all the tlilllme. Shortly fter they were taken trom . thle lot I sohl them to a drover at the same lprice( as those that had been wintered upon grain, hay, etc.. Th' drover said he could t Iot'discover any difference in flesh or up pear'alICe. From that day to this I have been a great adlvocate of wheat straw hay, atn(. at lw.ys will be. I have my wheat stra\v cut"as green as polssible, so as not to shrivel the grain. 'l'is illproves the quality of flour. i have ricked or staekeo! the greenest straw, sufliciclnt to feed 111 my stock albundantly through the wiinte', and, altihough I hat e' Iuich timothy, red top, or orchard g"r:i and clover hay cut, I sell this, except thi' cloye r hay, and feed the wheat straw to i.-y stocl-k. I sell the grass hay because it :will brinl more In the market than wlleat stf:alv, and nlot tiat it is more valuable for food ' COLORADO WHEAT. A gentlemlan writing from Coloi"ado gives tihe. foildw'ing interesting facts aibout Color aulo wh'eat: "'The yield of'tvleat per acre throughout the State is 'frdhi twelnty-five to thirty bushels, but therb Arelocalit ies where three timutes that amontt"' 'are produced. Gov. J. L. IR.houtt showed tIn. whiile at his office, samples of Egyptian' which he says yielded eighty-fl k bushels t tlhe ai'c. This seems like a fab:titlans yield; but 'it is un dobthtedly true," as the Governor is a very reliable 'gentletlAn. l ie also 'exhibit'ed sai.iplWV of 'White Australiali 'wheat that yield'ed as'liigh as sixty bushels to to the acre. Thht Egyptian is a peculiar looking whleat. The principal head is of ordinary size,' with a cltuster of four or five smaller heads'pro jecting from the lower end of it,, and the Kerihels are so very large and their number so numerous upon eacti stalk that the enor Itnous yield is more easily accounted for. Thte white' Australian has a'very la'rge head and the kernels are in a cluster of tihr'e onl each side of the stalkl~ nndl' uch head con teins from eighty-five to one' hundred and: fifty kernels. All-the saItples` (and he has many'on exhibition) were the largest and finest I have'ever seen. The t,'heat is all ot of a Blright yellow or golden color, instead of the' d(atak'red color of our Minnesota wheat, "and the kertiels are'large, plump and hard, n and averages at least one-half larger that the Minnesota wheat. It makes a tine flour of bttbright golden tiht."-Prairie ,iFarmer. FARMiING IN THE EXTREME NORTH WEST. - Whatcom county, Washington Territory, istlhe extreme northwestern county of the UiCted( States-leaving Alaska out of the question--aid its northwestern boundary is the Striits of San Juan, which was the ob ject of the boundary dispute with Great Britain. The Billinghamn Bay Mail, pub lished it that' ount'y, says in L, rceagnt irm ber: "While at Lanoouer last week we liad the pleasure c;f v'isiting a few of the cele brated tai-hrs or grain fields which adjoin that prosperous lIttle town. As many are doubtless aware, 'there are over 6,000 ai.ris of perhaps'the inot productive land on the Atnericati continent under cultivation with in view of the FTown" HIall. Most of the grain has already beedi sown, and presents a most' promising ap$pearanfce."' But we ob served a few fields findergoiin 'the process of cultivation, and'the object of this para graph is merely t6 convey a.n idea of the comhplete system 'of operation in praciice there. In one field we found thirteen men at work operating 'with twenity-four hurses, four breaking plows, five harrows, one Iseeder and one rollei~; plowin'g and seeding d vwn the wild landI at the astonishing rate of cigbt.to ten acres .er Lda7. !We refer- to tlhis as a s'pecicmen of tie systetmalic style of cullivation lpracticed on the Swinomuish flaits."'' -am-"-m 0·--cat- ----- WHAT FARMEIES SUCCEED. That'lt farier will suc'eedl who makes up his minil that; the whole secret of sutdiess is •in limisell; Ithat it is the mah Mn(d not the buniuuess that tells. tle will succeed if he bring to hear the ainhie anoimut of kkill, fore thougiht eti.'rgo, econotniy' and judgment that 'any other branch of b1usiness requires. Ile'will sucdeed if lihd' stickls as close to his faum ats the iiiecliuite dloes to ohis shop, and not expect to wiork three br 'four months and theifi take his ease the rest of the year. That fainter will suedeed who thkes the pa pers, aiPl digests whatt he reads, and is 'not afraid of new ideas and new methods of in ,dlusry.' ' Ile will succeed if it his intention thuit wlhatever lie sends to market shall be the very' best, and so made and put up that wlfen seei it will be captivating for its fresh ness, cledliness andl purity, and will be un hesitatingly taken on account of his well known character for 'honesty of weight, measure and count. Those who have farms' may thiiik themselves fortunate, for al though they will not 'thereby find suddtit roads to w.ealth, they will ceidtainly prove that persisteint farm T~bor will bring a sure reward. It is worithy of notice, that the adventurt'r anicd speculator, with blasted' hopes and slhttertd lhealth and fortune, have in the e'id to (ormne ba:dk to the farm for health and safeL't..' Agridculturd is the basis of itlonal streigflth :anl' widh'th, and a most certain and libe al supj6brt'bf' ll who follow it intelligently. TE POULTRY YARD. A CHEAP HEN HOUSE. I made my hen house, says a correspond ent in the Rural New Yorker, eight by ten feet, seven feet high. 1 boarded it with inch boards running up and down, and laid a light floor of inch flodiftng. The first roost is three feet from the flo0r ; the second is fourteen inches'in,. and' fourteen inches higher, and so on' up to the peak, so that the droppings of the fowls above \,vill not fill'on those on thle lower roosts. On the south eid I have a window w ¢th a', a twenty4lght sash ; the glasses are eiglt by ten ; this is to let them have sunshie. I cut nlne holes in the south side, at the bot tom, .and a box outside, witha lid over it for the hens to lay in. I raise the lid and gathot'the eggs outside' Withbut having to go inuamongtthe hens after them. I have a small door at the southwest cor ner, at the floor, for them to run out into the yard, and h'ioor in the middle of the north side to go in and clean it out; also three holes by rheý side of the door on the north side, and a'boi out ide with a lid for them to lay in;'' These laying boxes have a par titioj betweeli each hole, so that they can lay or sit'witlinilt being di:turbed by other hens. There tire three low boxes on the floor on the east" side-one for gravel, one for gravel, one for lime, and one for ashes. Thl sills and the plates are two-inch plank ; the weather-boarding is spiked to them; there is no hewed timber or scantling in it. TO PREPARE FEATHErS i`'o USE. In every farmer's family, or wherever poultry is kept, it is of consequence to save the feathers of all the fowls for stuffing pil lows, sofi; cushions and the like, even if it is not deemed worth while to sell them. Of course geese and duck feathers, being much more v\;luable hlian any others, will always be preserved with care ; but downy feathers of hens and turkeys serve a very good ptir pose, and uniess you wish to nmhke dustelsh of the tail and wing feathers, tlie, soft feath ery :portions ot these uay: be 'stripped of the quill and itdded to the rest. Unless your flock is lar. it will take some time to I secure enougi a -* h ~he.o Stuftf eyen .a etsbl ion ; ad(1 as they are gathered from time to time, they inilt be put into whole. cotton bags, tied closely so that lno moth millers cali enter, and placed tor a short time in a warm owvl, to dry thoroughly. If you sometimes, for1anmily usi, and for speed and colnvenielice, scald yo'ur liens before pickin.g, the feathers can be lried in a tin pan, in a moderately warnm stove'oveji, and added to the'rest. Be sure that io tilis of .skin or flesh tadliere to the feathers, ias'it gives an unpleasant odor, which is with dii' liculty removeUi. Feathers thuts saved and prepared answdr' very well for unlder pillows or bolsters, and are''quite nice for chair and sofa 'cushions. An ingenious peison c1a1i manufucture, for homne use, feather dusters fully equal to those that are hawlT.e about the streets, in shape or size resembling nothing so miich as the huge bridal 1tivors (or nosegays) with which English people 'burden themselves, and ',Which our own people are aping largely. For flusters, look among the cast offs in the .attic 'for old' patrsol hatidles that are carved, polished, inhtid and What not. Remove theris from the useless skeleto6ns, drive a short hail throigh' th.e brushl ehd, and tie to' it a strong linen twine,' with oine end about" eight i'idhes'and the other about two yards long ; :rrange a row of turkey tail and soft wiii, feathers around the stick and wind them ditse with the long string, so proceed, fi nishin' with the short downy leathers. TIhen have ready . some melted resin, with which to cover thd strjng (which should be tied to the shoi't end securdAy), and over the quill part of all'tle feathers. A sheath of" c red',id or broadcloth slhoql be lastened over enes`iid jf tiie feathers," lid you ha've thus an ornamental and us ful uarticle, at little or no cost.- Poidtry :ar d. THE; HOUSEHOLD. RECIPES. A Farrmne's'Satiory Stew.--A Canadian journal remarks: "In ~Canada wve have' learned soniiething from the French abot cheap liviti, 'Pe'rhaps 'our pot-pie came from them, becadse they are fiamous for their rich, wholesoi-me stews. 'Take a joint of an.y'rind o` f're.h meat; some like beef, pthers like veal, I like riiutton. In the city ,you cai get such a jloitt forra.dime, aid in the couit'ry it ought tiot to,d ot uore. In ill cases put the meat in coht .al&er, add enough water to cover'it, and $oi1 uifil it is tender, for b'eieand mtttt6dh stay twd, foi0sfl, for veal say ofie hour. 'Add salt 'i nf' jj per. About lialf an hiirc before` serving, put In six pottitdes paXi'd and quartered, and let them boll with the menaL In the meantime prelp. e the dunplinggtiy taking a quaot of flor,' a tablespoonfuil"of butter, and two teaspi~onifuls of sifted baking pow der; wet with milk enough-to make a still batter, so i" Wvill drop from :'i spoon; ten minutes before servin? 'drop The batter into the stew, a spoonful it a time, until all is in, and then cover tightly avd boil tei minutes. It the meat 'i not si~ifitently fit 4!1& butter, .but not otherwise;'it is generally.' rich en ough without butter. The battemi thickens the gravy as well as makes the dumpliug. Serve, of course, on a large platter. 11ere" you have 'sieit and the jtuice of the meat, ~one and lie juice of the bone, potatoes and flour, 'ill healthy aid' nourilBing, good for birain,'mnusce and bone. Eadnugh for 'i large family does not cost twenty-five cents ; all like it; and we at horme havhb this ~tw at least twice a week."' A Good Dsh ,for an ;tivalid.--it $i)l 'not injure the well.' Crumble craekers: Into a bowl, iMore or le'zs' iccording to' tie size of the crackers, pour boiling water, sitmlicieat to soak them, over tlme c'urubs.* Break a fresh ca'g., and add quickly, stirring the Whole'rapidly.' The boiling water cooks the eg.,.. eason according to discretion, witi s'tt, "pepper; c:eamr or bLtter. -'