The midland journal., November 27, 1885, Page 2, Image 2

About The midland journal. (Rising Sun, Md.) 1885-1947

Image provided by: University of Maryland, College Park, MD

                
2
Tte Farm.
Seed Com.
If you have not already selected seed
corn for nest year, this important mat
ter should be attended to without furth
er delay. Settle thoroughly in your
mind exactly the kind of corn most de
sirable to grow, and select the soundest
and best developed and sharply ears of
the particu'ar type you have decided
upon. Put the ears sorted out for seed
in some place secure from mice, and
where the corn will be exposed to a
warm dry air. Corn intended for seed
should never be exposed to freezing
cold, or to alternate damp and dry at
mosphere or the germs will be injured,
and either not sprout at all, or make a
feeble sickly growth.
hoh
Clover Stem Borer.
In June, there may be found on the
stems of clover, in localities infested
by this pest, small discolored spots ap
pearing as if an insect had bitten them.
If the stem where one of these spots is
located be out into, there will be found
“a slender yellowish egg, about 1-lG
inch long, rounded at both ends, and
somewhat curved, imbedded in the
pith.” In a few days there hatches
from the imbedded egg a slendor worm
which bores down the stem, eating the
pith. This does not kill the plant out
right, but necessarily weakens it great
ly, leaving scarcely vitality sufficient to
mature the seed. When full grown, the
larva becomes a pupa at the bottom of
its burrow, and the fully-developed
beetles ci n e f'urth fiom August un
til October- It is supposed that there
Is but one brood each season.
-
Mammoth Cheeses.
One of the traditions in the dairy
regions of Central New York is that of
the “Big cheese’’ made there and sent
to Andrew Jackson by his admirers,
when he was President of the United
States. It was a formidable undertak
ing in those days to make a cheese
weighing 800 lbs, and its successful ac
complishment showed much enterprise.
But with the present system of associ
ated dairying a cheese four times as
large as the historic article of fifty
years ago, is made without serious dif
ficulty. The Cloverficld Combination
Factory, of Euo Co., N. Y., has turned
out during the present season eight
cheeses, the smallest of which wc'ghed
1,500 lbs- and the largest 3,340 lbs.
Six of these were made to order for
the London and Liverpool market, three
of them weighing 3,000 lbs. each and
the others 1 500 lbs. each. Three of
each size are yet to be made on the.
same order,
Two others still were recently made
to the order of Mr. Geo. W. Hayward,
an enterprising dealer of Buffalo, N.
Y., who had already distinguished him
self in this direction. One of h s
cheeses was made on Tuesday. Sep • 22
and the second two days later. The
first weighed 3,300 ibs. and the second
3,340 lbs. They are to be cutup and
sold respectively for Thanksgiving and
Christmas. To stimulate the sale, Mr
Hayward dropped ten gold coins of §5
each in the curd, while it was beiosr
placed in the mammoth hoop. The
Cloverfield Combination embraces 25
factories, using the milk of 2,G00 cows,
all under the management of a single
firm. In the manufacture of these
mammoth cheeses, the curds are run up
at the respective factories, and thence
carried in tubs or boxes to the Clover
field factory, where they are put into a
hoop, consolidated with a large maul as
they go in ; then pressed by six screws.
It is trebly bandaged, with a band of
strong wire-cloth outside of all. The
turning is easily accomplished by in
genious mechanical contrivances. The
only advantage claimed for these mon
ster cheesesis novelty —Prarie For
tner.
The ©airy.
Treatment of Cows Before and After
Calvmg.
A correspondent of the Daily World
gives his experience on some points af
ter an experience of eighteen years in
the milking and handling of cows, to
greater or less extent, and milking them
1 for profit. One very important point
i that I wish to discuss is the milking up
i to calving, in which I see many writers
I disagree with my experience. I have a
heifer get with calf as soon as possible
and one month before her t : me to calve
I begin putting her iu the milking stall
just as I do the milk cows and begin
milking her, or going through the milk
’ ing process ; about ten days or two weeks
before calving she begins giving a little
milk and increases up to calving. She
has become perfectly familiar with the
stable and ali surroundings, is gentle—
, if of a gentle disposition at all—and if
she has any trouble in dropping her
calf I assist her in a gentle manner. Af
’ ter calf is dropped and licked by the
, darn I carry it away, give the cow some
. warm gruel well salted and a little flax
j seed meal in it, or flax-seed itself, if I
have no meal, and. at milking time for
the rest of the herd, I put her in her
place and milk her. Ho not use miik I
i
until tenth milking. The milk having
been kept from the udder before calving
the udder does not become caked or
badly irritated and will not injure as it
would if milk was allowed to accumulate
, up to calving. Now for the cow. Ido
not allow her to again get with calf for
eight or nine months, and never let hir
go dry at ail, though she may get to
giving but very little milk. I hold her
right up to and through calving the
same way as before described, and after
that she is not inclined to dry up before
calving. Thus I milk a cow irom one
month before calving until she is too
old to milk, unless some accident befalls
her. Ido not change feed at calving
time ; do not feed more or less, but just
feed right along her regular mess with
the other cows.
B®rtl6Klt.
! Tlie Orchard.
The orchard in grass should not be
plowed up in the fall, no matter what
you intend to grow on it next season
1 Sod in itself is an admirable protection
against injury from frost in severe win-
ter. Its efficacy, however, is still aug
mented by a good covering of coarse
manure or even wet straw
Above all else, you want fruit from
au orchard. Feed it and it will give
you fruit for years to come.
An orchard of not much over five
years from planting, which, as it should,
has been in cultivation this season and
therefore is not in sod, will hardly suf
fer in consequence of fall plowing, but
needs, perhaps, more than the one in
sod, the protective coat of coarse manli
er, and a particularly warm and thick
one at that, as it has to get along with
out underware, so to speak.
Clean up about the orchard. Re
move dead limbs. “Prune when the
knife is sharp.’’ Gather up all rubbish,
dead trees, brush and iveeds, and burn
the same, thereby ridding the orchard
of many insects which have sought
shelter there, and of their eggs, pupm,
etc.
The orchard is growing older, and
sometimes it will grow past its fruit and
usefulness. Have you provided for a
younger one to take its place?
In Southern latitudes fall is the best
time to plant fruit trees. Spring does
as well or better for the North.
Buy fruit trees in the fall, even if
you do not intend to plant them before
spring. When deeply trenched in dur
ing the winter, they are on hand at the
proper time in spring, with their wounds
healed, with a new supply of fibrous
roots and ready to make a vigorous
growth. The old predjudice against
“heeling in” has long since lost its 1
power.
THE J®UEIAL.
Tall Pruning.
josepii itapris in Amtv- Agriculturist.
“You prune too late iu the spring,’’
said the Doctor. “Nature’s pruning,
when tlie limbs break off in a high wind,
or from too heavy a load, is done in the
fall. You seldom prune before March.
The trees when half the top is removed
in the fall, produces better fruit than
when the whole top remains to pump
up sap from the roots. You should
take the hint and prune in the autumn.’’
“The roots of trees,’’ continued the
Doctor, take up water in the autumn,
and probably more or less all winter
If you nrune one tree in the autumn or
early winter, and another tree not until
March, or April ,or May, the latter wil 1
have less stored up sap or food in the
branches that are left, than the tree
which was pruned in the autumn.’’
“In other words,” said the Deacon,
“on the tree pruned in the autumn, you
have just as many roots pumping up sap
and fewer branches, and consequently
there is more sap iu the branches, and
you will get a stronger growth and bet.
ter fruit. Possibly there maybe some
thing in it. I have heard it said that
if you had a tree that is making too
much wood, and you want to throw it
into bearing, prune it in the spring ;
! and if you have a tree that is not grow
ing as much as you wish, prune in the
fall.”
“That is it exactly,” said the Doctor,
“and I take it that nine-tenths of our
bearing apple trees belong to the la’ter
class. J. J. Thomas, in his “American
Fruit Culture,” says: ‘The annual
growth is the best guide to treatment
The owner may lay it down as an
unalterable rule, that when his trees do
not grow one toot annually, they need
more manuring or cultivation, or both ”
Many of our bearing orchards do not
make tin annual growth of three inches.
The manuring and cultivation would be
better than pruning; but at any rate,
we do not need to delay pruning until
late in the spring, iu order to cheek
growth. I believe in fall pruning, and
if you saw offanv large limbs, cover the
stump with a thin coat of grafting wax
or paint, to exclude the air.
The Poultry Yard!.
Poultry Notes.
Look to your coops now, and see that
the heii houses are being made comfor
table for the poultry, in these chilly
November nights. If you have not al
ready whitewashed the interiors of these
buildings this fall, lose no time in do
ing this thoroughly, to kill off the sum
mer parasites that may have collected
in the houses the past season.
Fowls that are killed directly fiom a
free range, where they have been boun
tifully fed for some time previously, but
having taken plenty of exercise are in
perfect health, are to be preferred for
the table to those that have been kept
in a close coop.— Poultry World
For a change of diet for laying
give an occasional mess of boiled oats
and sometimes parched corn.
Dry leaves gathered now and stored
away will be very useful during winter
for use on the poultry house floor.
- OM
Iloudans.
IToudans are persistent layers of one
of the largest sized white eggs of a pe
culiarly delicate flavor. But one breed I
of fowls that we know of, in the chicken !
line, excels the Houdan in the size of j
eggs, and that breed is the Light Bra- j
hma. While the standard weight of
the Iloudan hen is six and one half
pounds and that of the Light Brahma
hen is ten pounds, yet there is little
difference in the size of their eggs.
As a rule their eggs hatch well and '
tho chicks are remarkably lively, !
growthy little fellows, going straight :
ahead of chicks of other varieties hatch - '■
ed at the same time. j
They also feather up early, and at i
h k"‘ ; '
two or three months old make the
choicest of broilers. Their skin and
flesh is very white, tender and juicy ;
for this reason they make one of tl e
best table and market fowls, and it is
c'aimed for them that they draw more
meat than any other bird of the same
size.
Tito Apiary.
About Bees.
PROF. A. J. COOK.
The importance of bee-culture, as
one of our national industrys. is hardly
appreciated. According to our well
demonetrated modern philosophy, pi; nts
pour out their nectar as a sort of free
coffee or lunch, to attract bees and
other insects to a most im[ or ait work
in vegetable economy, the work of fer
tilization, which largely depends upon
insects, and without which full fruitage
is impossible. The simple work of
gathering nectar then is indirectly ot
tremendous economic importance to the
farmer and horticulturist, and so to our
whole country.
Again, this nectar, when acted upon
by the digestive juices of tho bee, is
converted into honey, a food long valu
ed for its sur erior excellence, which
without bees, would he wholly 10-t ;
worse than lost, as we see from the fact
stated above.
Bees, from their exceeding number
and peculiar fitness to any other in
sects in the accomplishment of this fer
tilization of plants, while only the hon
ey-bees arc abundant early in the seas
on, and they alone save this valuable
food-element to minister to man’s good.
To show the activity of bees and
their wonderou3 accomplishments, we
have only to pressnt well known fact .
I find, by actual observations, that sin
gle flowers are sometimes visited by
bees fifty times a day, and I have seen
bees visit over twenty flowers a minute.
'Mr. L. C- Root, of Mohawk, N. Y..
(American Agriculturist , Yol. 111, p.
197) extracted 4,108 pounds of honey
on July 88, 1885, collected from bass
wood which had ail been gathered by
40 colonics of bees in just 7 days.
This is over 100 pounds per colony ex
ceed 14 pcuids. During the same time,
we secured, here at the College, nearly
half as much beautiful comb honey
from single colonies.
B. F. Ferguson, Esq., King’s
Bridge. Pa., says he has been using
Powell’s Fertilizers for the past six
years, and they have given entire
satisfaction. He has used more of
the Prepared Chemicals than any
other brand because they pay better
and never fail to give a good crop of
clover. Tested with high priced fer
tilizers they have yielded as much
grain and given a much better set of I
grass to follow. Brown Chemical
Co., manufacturers, Baltimore, Md-
-
New York’s Great Apple Crop.
The apple crop this year in tho j
State of New York, as well as in
several of the New England States, is
estimated the largest yield ever
known. The fruit is of excellent
quality’. The average price is about j
$1.35 a barrel. Out of this has to
come the price of the barrel, leaving
the net price of the fruit about $1 a
j barrel. Many persons are holding
■ their fruit for a rise in price, and the
storehouses are full. The splendid J
yield of apples will fully’ compensate
ibr the loss of the potato crop, which
is practically a failure.
A Remarkable Escape.
Mrs. Mary A. Daily, of Tunkliannock, Pa., was ■
sfiliated for six years with Asthma and Bronchi- j
tis, during which timo tho best physicians could ,
give no relief. Her life was dispairod of, until in I
last October she procured a bottle of Dr. King's (
New Discovery, when iiumudiate relief was felt,
■nd bjr continuing its use for a short time she | !
was completely cured, gaining in Bosh 50 pounds
iu a low mouths. Free trial bottles of this eer J ;
tain cure of throat and lung troubles at Dr. L. It. < ,
Kirk's drug store. Large bottles SI.OO. 4 I
DRY GOODS
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PA.
| HIGHLANDS HOUSE,
JOSEPH PMTTS, Proprietor,
HIGHLANDS, MACON GO.,
NORTH CAROLINA.
(ALTITUDE HEART. T !" ) r ’j ~
HEALTH HD STUPOR ?.I5C’.’,T
Tlio Hotel is a commodious nnd < i : boarding
house conw nient to Peat (>'/ ■* ; : >ores. Wo
| hive pleasant suites of roor. s for hr- : s. Our
j table is supplied with the best the inai ? affords.
Terms reasonable. •
One mile of easy ascent to the top f Aft. Satula,
giving one of the best views >f tin* v.inlo range.
I Five miloi rlrtvo to the top of the famous Wiiito
Side Mountain. Other grand p; :-ks. also water
falls too numerous to mention. JUalto and pleas
ure seekers and lovers of nature may find hero a
mild climate. exempt from great oxtiem s of heat
and cold, pure, invigorating air. pure co d spring
I water, sm 1 gr imiest mountain se.m-ry east of tho
Rocky Mountains. Our grand and <’i*vat‘ d region
| of mountain country and latitude a • •< nuts for our
; Ion;/, cool and diva summer climate. Ike delight of
| all who spend a summer here. No mosquito is,
few flics and insects. Our beautiful town site es
near the crest of the Blue Ridge. about live miles
from the Georgia lin*, and contain* nearly UOO of
the best class, from nearly every Rtit in tho
Union. Good society, excelleut schools, church
privileges, stores, mills, boarding houses and sev
eral tine dwellings. Wo shall continue to try to
make thv visits of our guests to tii * Highlands
pleasant ones. We especially solicit the patronage
of those who wish to tarry long in this Land of
the Sky.”
Highlands is 30 miles north of WalhaPa, South
Carolina. H miles south <t Webster, on the
Western N. O. R R. Good harks and stages a^
Bviva, near W. hG*r. at Biemin’s. Waltmlla or a fc
HoUand it Sitton’s, Seneca, S. C.. ou Air Line R R 6
ready to Ini ig passengers to Highlands at reason*
able rates. JOSEPH FRITTS, ft
Proprietor.