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ROCKY MOUNTAIN HIUSBAND)MA
p4.OO A Journal Devoted to Agriclt4O, Live-stock, Home Beading, and General News. 1E 10 COt. VOL. 4. DEU SINGLE COPY. VOL. 4. DIAMOND CITY,1 ONTANA, AUGUST 28,1879. W9. 410. PUBLISHED WEEKLY BY R. N. SUTHERLIN, EDITOR AND PROPRIETOR The ROCKY MOUNTAIN IITIBANDMAN Is designed to be, as the name indicates, a husbandman in every sense of the term, embracing in its columns every department of Agriculture, Stock-raiei.g, Horti Sulture, Social and Domestic Economy. ADVERTISING RATES. r+ ,u c.+ Ca - 0D eo 'week $ $2 $ 3$55 $7 $9 $11 I $20 $30 2 weeks 3 4 7 10 12 15 28 40 1 meth I 51 8 12 15 19 21, 40 60 3 months 10 16 24 30 36 42 80I 120 yemoth I 181 25 36 45 541 651 1201 200 eydar 30 40 60 751 901 105 1801 250 Transient :advertisements pavajtle in advance. Regular advertisements phyable quarterly. Twenty-five per cent. added for spec.al advertise ments. AGRICULTIURAL. WE would urge upon our farmers that they delay no longer in the important mat ter of planting orchards. The perfection attained in small fruits during the last few years should stimulate every farmer to plant out a sufticiency for his own use at least. A few acres, or even a half an acre would be sufficient to furnish fruit for most of our farmers the entire year, and it is much healthier. more palatable and cheaper than meats. Nothing can make home more home-like than a pantry well stored with canned and preserved fruits, jellies, etc. The beauty of fruit-growing in Montana, is that it hits every year. Only a few varie ties of apples have yet been grown, but they prove apple growing a possibility. Siberian crabe are as prolific and fine as any country can boast of. Heretofore trees and. shrubs have been very high, but as the railroad advances there is a marked decline and they are now offered, at the farmer's door, at rates that a few years ago would have been called cheap. Most shrubs may also be had through the mails at very reasonable rates. Small fruits bear abundantly the second year, and some have fruit on the first year. Surround your homes with fruit orchards, and instead of the bleak naked look without and the dis content and murmuri ngs within, there will be coziness, contentment and happi ness. Instead of not being a fruit country, as was once supposed, it is one of the best known. Everybody should at least have an orchard of small fit uit. BUCKWHEAT AS A FERTILIZER. A question which is beginning to con tront many of us is the restoration of worn out wheat lands. Clover has been general ly recommended as the best fertilizer, yet the difficulty often of getting a good catch, especially in a dry season and in weedy land, has led many to try that surer crop buckwheat. We have been interested in the correspondence of a gentleman in Illi nois, as published in the Country Gentleman, on this point. In the course of his remarks he says: "I settled in the spring of 1854 on a piece of land that had on it about thirty acres of land that I called worn out. It had been in corn fourtten years and the neigh bors said it was useless to try corn any more. I plowed it up, sowed it to buck wheat, plowed that in while in bloom, sowed to rye, plowed the rye in the next spring, and planted to corn, and a better crop no reasonable man could expect. About three years ago I sowed due-third of the wheat ground to buckwheat the last of July or early in August, and plowed it in the 20th of September and sowed to wheat. The result was I obtained thirty-three bush els of wheat to the acre, and only fifteen where no buckwheat was sowed. I. think buckwheat is better than rye to kill weeds but, of course, if a crop is intended to be plowed in for corn, it must be sowed in the fall, and then we must use rye; but for wheat or stubble, buckwheat is just what we need. Plow up the land immediately alter harvest and sow buckwheat; then plow again in September, using a rolling cutter and chain."-Philadelphia Record. OFFICIAL reports of the areaq' sown to wheat and of the crops have been received by the State Commissioner of Stattstlcs from forty-two counties, covering abotut two thirds of the tilled areas of Minnesota. The reports from these forty-two counties, com prising two-thirds of the wheat aereage and fairly representative of the wheat area in different portions of the state, show =an in crease of wheat breadth of 271,876 acres, which ratio ot increase applied to th4 total area will make an additional wheat #ea of about 436,000 acres, and a grat; 4ttal of 2,800,600 acres, which, at an average of fif teen bushels for southern Minnesota, being two-thirds of the wheat area and seventeen for northern Minnesota, will give an aggre gate of 43,866,000 bushels. If the average for the whole state be estimated at' tixteen bushels, the result is 44,80C,000, If the es tablished annual average of seventeen bush els be justified, the result is 47,600,000 bush els. Eveii making due allowance for the probable light yield in some of the south ern counties,.from local and other causes, the Pioneer-Press, in estimating on the sub ject, thinks it is certainly safe to assume for the whole state an average of fifteen bush els per acre, which will give us a total pro duct of 42,000.000 bushels, and this estimate may be fairly taken.-American Miller. ANCIENT WHEAT. The discovery of a quantity of w Vat In an excavation under the site of the old, Baptist church" on the East Side ha ed a good deal of interest among settlers. A good many people have y-vid the place, and numerous sample patkages of the moldy grain are being handedgaround as curiosities. The wheat was found about a foot and a half beneath the surface, is a shallow trench of the following dimensions, so far as developed this morning : Two feet deep, ten feet wide and eighteen feet long, estimated to contain between 150 or t00 bushels. It is remembered by the old set tlers that in 1858 there was a gang of sneak thieves in and around St. Anthony~"headed by a man named Shea. This gateg was broken up by sheriff Lippincott and driven, out of the state. It is supposed that the wheat in question was stolen and secreted by this gang just before they were ,broken up and driven off, hence they never. got a chance to dispose of it. It is quite likely that it was stolen in small quantitia4 at dif ferent times, from Capt. Rollins, wbo was shipping wheat here at that time. k is al so rembered that in 1858 Capt. Rolls' safe was broken open and $600 in money taken. Twenty sacks of flour stolen froti him at the time were found soon after briedt di rectly opposite the location of the:preseat discovery.-Minneapolis Teibuqe. ONE LESSON OF THE RAR . The ancient Hebrews were wont "to ren der spedal sacrifices and perform; epacial services of thanksgiving after recel fog par ticular token of Divine favor in eatoptlon from disease or loss in battle, or In the be - stowment of abundant harvest. It Is. not difficult to imagine what they would have dohe after such a bountiful harvegt as that which has just been sent upon us. How loud would have been their stngs ,f thanks I giving, how numerous their sacriftoes' how f immense: the assemblies of those partiei i pating in the thanksgiving festivals! But the devout Jews carried their thanksgiving - farther than this. It was their cuatom at i such times under Divine directipn, to be stow of their goods to feed and 0tothe the poor and to release their claims upoP those indebted to them in cases where they were unable to pay. It was comma P%* that '-the Levlte"--their preacher. -4ýaud the stranger, and the fatherless, and the w4ow should come and eat and be satisfied; that the Lord thy God may bless thee in all the work of thine hand which thou doest." How reasonable the command and how ap propriate the custom. The lesson we would draw from it is that at such a time as this when bounteous harvests crown the labors of the husbandmen it becomes them to man ifest their gratitude toward the giver of all good by extra contributions to their minis ters, by exercising greater charity toward the poor, and making the widows heart re joice by seeing her larder well stocked with provision and comforts for herself and little ones. The last clause of the text quoted is worthy of special attention. That "the Lord thy God may bless the" etc., imply ing that without the manifestation of grati tude it would 'be impossible for Him to be stow future blessing, or at least, that benev olence on their part was the surest means of securing his favor and bounty.-Indiana Farmer. TILE POULTRY YARD: PRESERVING EGGS FOR WINTER. Put the eggs into a large pall and pour boiling hot. water over them, then put a cover over them and count sixty very slow ly. Take them out, wipe dry with a thin towel, and pack with little end down in buckwheat-hulls, oats or bran. Put in a place where neither frost nor damp can touch them, and they will keep for months. 'The boiling water shuts up the. pores of the eggshells, and keeps them fresh, while, it does not cook them. Another way is to r"b e a ev over w oil, but on an4 salt w so_ 4' not so well kept as by thee `ot n e.. p they abgorb thi.alt, #na tAi w$ ose Tta freshness and will nott to tro or give lightness to c ke.- Fout 1 sirnW PEzDI1rNQ 0 E00'. The profit of a poultry yard depends q great extent as to how it Is -inag. 0 49iI is true of any business. ' ided shouldebe to make every fowl paas h r possible. There is a g;e difrbrIn markkts, and one should ;e , o ?p4 them ; for instance, in one 0a*k4. th more dematnd for eggs thyn fRrIs. ;hetF should betlhe business ofe ee; 1 to & ter to that trade'. As a rule, t ink tO is more profit 'in eggs than *" o", 4 1 they are early spring brolers. With prey er care and feed, 'te n In h rea!e8 th4 an her of eggs to a greai exteti. lens e;. not lay or produe6 e gg t i es stheir' fo contains the elements of wvehW ti1 eg' Is composed. That is, a:' rgeshare of albl . inous or egglproduelng e1eants. In ,d i tion to the quantity of albumien re aire ln the organism ofthie fowl, the laying hen '-e quires an' extra amount for ovarian orga . zation, the white of a hen's egg being about 12 per 'ceit. of abumen, and. this must be furnishled Iii her feed. By makinta chemi cal analysis of the different grains, you will find that wheat ohtains alargei amount of albumen than any other grain. Therethft it is the grain to make the base for egg-pro ducing foood. The other important Items are when fowls do not have a large field to range in to give them once a day, It possi ble, a feed of chopped meat and more or less green food. Chickens are like the hu man family in one respect in that they like a change in food. As a proof, take fowls that have been fed on one kind of grain for some time, and do not seem to have the ap. petite that you would tlInk they should have, give them a little cooked food, such as a cake made from coarse corn meal and scraps cooked together, or some othergrath than that which'you.have been feedhig, antd you will see that ttey' will jump for it and eat it in a style that will be satistfatory' to the most exacting. While wheat Is one of the best feeds for producing eggs, it is of little value for fattening purposes compared with corn, as corn contains a great deal of fatty or oily substance which puts the flesh on fowls in a very short time. Pure wa ter is also a very essential item to the health of fowls, or if you have milk to spare, that is better still, as it not only moistens the food, but also contributes albumen, which goes to the formation.of the egg--Ani can Stockman. THE IU'HE ),' Fried Cacumbers.-Pare, cut lato length wise pieces a 'quarter of an tie` thick and lay in cold or ice-water half an hour. Take out, wipe with a naplkn, season with, pep per and salt, dredge with flour and fry to a light brown. Green Corn Pudding.-One quart of milk; three beaten eggs; one dozen ears of erza grated; one tablespoonful- each of 'a"tte and sugar, and a little salt. BAe In oov ered pudding dish one hour. Sour Milk Cake,-One sup St milk, on cup sugar, one-half cup butter, five 'afp of flour, one egg, one, teaspoonful adda - half cup of chopped raisins. SIcel Plain Paetry.--One quart ofufittd'4 one-half pound of good lard chopp`d` if1 Very fine with flour; chop it in with a chop ping-knife until it is possible to I at; 1t4 wet it with one small teacupftl Ie e-l& water; this will make a stiff dough i .' the dotugh into shape, roll it out thin, º i* good butter over it, fold Itpbu'ter ir e and rllo it out thin again; feet toolatoe , $seqP64 with eWA4thn a Iayero hour, then g',uov4ne y brown. r sices eight l tt$ $ ° $ alm ie the corn frlmn h ats doseestA k ý` one medium sized ontan Intu$ tier $1 stew hI f hoeur. *MQ% w w4 btteM, pepfer +nd 4a, ap& 4tst m 1 inanut longer. ROO"' Aft 414 'A,4n4"l pa small geen tomatoes; three '4osen cucambers; to head* of caaliflor4 half peck of twdiv strln* beapb; *c bunehes of celery; ix green pep: .: quart of sm white l nIo, t etables qultefne, sprinkle with stand over night. To six or dei qut sttf vinegr Add an ounce each bfit"lebi4 *. tlIlspidb atd pepper, two otmb$*t arie and one-fourth pound ofmntao tIe the vinegar and spite cowA tot' put in the vegetables, and scalW . t s 4 little elow.