WUson, McFarlanc © Co., Hardware Dealers.
HARDW _A_3R/l!3I
WILSOIS", McFAHLANM & CO.
DEALERS IN
STOVES, RANGES?HEATERS.
A LS()
Paints, Oils, Glass and Varnishes,
ANI)
BTJXX.XDEK,S' HARDWARE.
ALLBOUENY STREET, .... lll'MKK' lILOCK, .... BKLLEPONTE. PA.
Jlusiness Curtis. I'ro/'essiotial Curtis.
HARNESS MANUfactorY
lii (Jarman's Saw Murk,
RWI SfONTR, I'A i i>
P P. BLAIR,
F • JEWELER,
urAtcnt*. ci'K, jiwuivr, Ac.
All work nnvilv nrraud. On Allrglmuy
niulfir RlMckrrhalT II tiwo.
DKALEKS IN PUKE DKUOB ONLY. :
21 I ZELLEH k SON, s
"ri, HUiuiinriA,
So ft. llritrkrrh'tlY Httw t
" All the SUn.Uol Pl..nt |.Unlu- Pri- '
Kiiulltinv Anil K'Aiuil) HfH-ijtA rcurUlJ >-
58 jtrn|wrmL TruAA't slumllrr Hno nA. Ac., Ar w |
K A-lf j
I Ol'IS DOLL,
lj K ASH Ic i N A UI.K H"l>T A BIIORM.AKEH,
lln. ktnli.tlT How, AP.ngbni) .ir-ni,
j. ly lUU. font,. Pa
I. c. m'UAr, Prt .'C J P it vA*i.' A,h r.
1/lUST NATIONAL HANK OF
1 BELLErOSTE.
AlUglt' iiv RmL Bwlla—inU,Pa.
/Centre county banking
\J COMPANY.
PrpmlH
, AnJ Allow lnlrr<l.
plfr-tiuni Nolo.;
Bti) AifISUII
liov . Awurlllft,
Oolil AU.I Cooronv. I
J** A. Bvvr.A. PmnitUnt. '
J. p. HMi;t>B*T,CA.lilrr.
TDELLEFONTE a SNOW SIKH
I > R H.—Tliua-TAM, In •(? on aii.l Afmr MA)
I IA<A):
'Uavoa Snow Shoe 7 21k v. *.,Arrl** In B*llfonlr
9 Lmmi' IMUfontA 10.2.% .*..rrl"At HnowShw
II A7 i. .
i M , H Snow gho* i.'iO r .w..Arrl-8 In lUlUfonl
} Pi K. 8. „ „.
I.ntvvnti n-ltrfont* ■' I.A r * . Arrim, ,1 Snw h<w
6.57 r . M. DANIEL BIIOAUB, 1
UnrAl Aupnrlnlnnilnnl. '
Bald eagle valley hail
ROAD.-Tinir TAlilr. Airtl li:
Eir Mil WAsTWAHn. rwv*n. Evp. Mwll
. A. u r
W gto Tug ArriT.. ,t Tt r Lnv'.
(t l e &'• L'Wvr Kal T) roll' LnAT#... 7 M *
7 M li 51 " Vtrtl •• 7 *s* 1
755 *47 " BaI.I F.kU " ... • * •Of |
74A A .16 M Towlnr " ... 752 9 <rj '
742 A .1.1 " lUntiAh " 7 .V' 014
T :u't K24 " P rl MaiIIJA " ... *0" 01"
7J7 617 " M.rlhA " ... * ''7 9 J.A
71A Ami .... " JnliAn 14 —. * L't 93.
7 9 547 ...._ 44 l in*lil - . • 1 1
7 nil A4* 1 Know Kho In 44 ... *32 9
15 'A SK> 14 Jlilrwl.urg 44 * -7A ***
616 443 44 B- lUfoAIA 44 ~ ♦' •
616 i J", '• Mtlfwl.nrx 44 ... * '• 10 1 *
624 514 44 Curtln 44 ... 9"6 I" !
Al4 Ain •* Mount E*IA 44 ... 912 10 '24
6 9 501 •' lIOWAH 44 ... 9 'Pi l'l 37
5 s', 440 .... 44 EAUIII 44 ... 91 Id -
A5O 444 44 B"' It i'r#k 44 ... 94010 54
6 .11 4tl 44 Yf,|l 11.11 " ... 94411 16 ;
629 430 " rUtplncUtA 14 ... 957 1 1 '.>> i
i'l 124 " Uvk 11. TAW " ...10 01 11 21 ,
I>EN X S Y L V A NIA It AILHO A I>.
I —I pliilAdAlphlA vntl Krl DITUIow.)—On ado
f tfUr Orrultri 12, 1A77
W KSTWAHD.
ERIE MAIL UATAA PhlUtUli.hlA II 4.5 p n.
" " lUrrl,l,iirg 425 am j
•• Willi Am.port ml AI4A in
'* 11 Ufk llat.O 940 Am !
•* " lUikiio. 10 55 A nt '
" ArrlT. Al Kr1...._ T36 p w>|
RIAO.ARA EXPKEBB I. A.aa PlillAdnlpklA-. 7 3i A j
" lUrrOhnr*.... In 5o A b.
" AA illlAßiAport. 2 2D p m
" ArriTAA Al HcntTo. 4 40 p m |
Pwwn(>n by hl train arriTA In lUlla
font- at 4 as p a. j
| FAST MRS Iravm Philadelphia 11 4Van |
I M *• Vf*rrM>urg 3ISp tr !
M u Williarn|x>r! 780p tn |
M arritea at laxk Marra 8 *op u*i
KAwTWARI*. M
FACirif EXPRESS lrar-a Lack Maran..... d4Aa a ]
•* ** Wtlltamaport... 7SAa tn
S " arrtr-a at flarriwLftrK ..... 11 M a m {
M •• Phllad-lphia. .. .3 4S pwi •
DAY RXPRISS laarra R-not. 10 10 a m
•• " 1/fk llY-n.......... 11 2* ain j
•• " Wtlliamwport......... 12 40 m I
•* arrtwaa at IVarTiahtir^.... M .... M 4 l'lpm
M 7 20 pm
ERIK MAIL laaraa Rf a.,r. It \S p m
" ** l/wk Maw-n - 0 4Api
M M WilltamapnrL 11 06 pla
" arrir-w at lUrrbtarf. 2 4S a at
' M Philadelphia 700 am
FASTJ.INR laat-a WlUiamafH.rl 12 3S a m
*' arriwaa at tf-wll iwlwff f. 3 S* a m
•' M Philadelphia 73S a m
Riia Mall Wat, Nlafara Kxpr-aw Waal, tnrk Mar-n I
Arromm"d#llon Wat and Day Rxpr-aa Raat. mak
cloae roourctlona at Northamlerland with LARK
R. train* for Wilk-obarr* and Benin ton.
Rrl- Mall W-at. Niaara Rtpr-aa Waal, and IH# j
Eipra*a Want, and fx<k Hav-m Arrommdati'n W-at
tnaka rlnae ronnarUon ■! wltn S C R
W. train* north. *
Erie Mall Went, Nitfart liyrat W-at, and Day
Kpr-a Kaat, make r|.# caanection at Lock Ma*-t
.With B K V. R R. treina
Krl* Mall Raat and Wat foaaert at Rrle alth train#
abLMM.MR. at Carry with O. C t A V R
R . at Kmpnrlitm with R. N. Y. I P. R. R.. an I at
DrlflwotMl with A. Y. R R
Parlor care will run h-tw-ea Philadelphia and
Wiltlain*pi4rf on Niagara E*fireaa W-et. Rrle Ex pre*
W-at, Philadelphia Rxpreea Raat and Day Exprea*
East, aad ftnnday Rxpreae Rant. Ma-ping ran on al'
1 night trains. Wa. A. Baldwin,
* * M-rtl Bnperlnfendent
i 1 (HARD house,
VT CORNER CBB—TNLT W" NINTH UTREETg,
rAitvoRpnv.
Tkl. hi prnlnnt in A elty f.mwl for It. mm
forubl. hoi. U, I. k.pt In nrr) n,,w||.il to Any
flr.l tlam b.fUli In Hi. rouoiry. Owing In Ik* Mrln
mnnftbr lltn*., Ih. prU. of board hi. k~n r*duwd
lb raait noLLABa pwr 4at. J M'KIBBIN,
111* _________ Muna' r
* BUSH HOUSE,
BBLI.EEONTK. PA,
K IB OPKN.
D. P. PET EE*. Proprlwtw
M /CENTRAL HOTEL,
9| V■> t OppnM*. Ik* R.llrnaJ gUlinn.)
Mat MILERBUEO, CENTRE COt'NTT, PA.
A. A. KOIILBKCKIR, PropHgtor.
THROI OH TRATELEM aa lb* rnllroml win
thl, llnlrl .n *<r*tl*i| pl.r* In lonrh. or praear* *
"■ AM, TRAIN* I,1,boot 24 mlnnl*. 47
WW Mi ) XV V T< > at 0 ior ft.
L 1 ' nr THE MUTUAL LIPE t*t 4 E.
ro op Nr,w ***•
' •••" • farm prripMty. In mm. nol l*m Own W.noa.
* '/ ricradlng ooMWnl nf th. prnml rain* of
LS "IS, A"7 porthm of lb. prindpnl ran ha
*S S Hnf at Ml) lima .ml II ha* ham Ih* riwlom of Ih.
* In p*rmlt ih* |.r1.(1p.l lo rwrw.lt ** tone *.
■"O, <rr wlabac. If lha In4*r*i I. promplly pal 4.
5 B'ctIARLEE P KIIERMAN AHortwy .l l.w,
521 Onurt .trawL RanAiag. Pa.,
t ■ DAYID Z. KLINE,Co/lAtpr.lmr
■*-U Miafogla, Pa.
HA. McK KK,
. attorney at law.
12-tf m. • oppoalle (.our! Ilu*.\ Belief. nte, !*•
lAHAN K FIELDING,
I I,AW AM> COLI.Ki'TIIIN OPKH'E,
I-l r v I.KAKKIKI.It. PA
\\ r A. .MO II HI SON, .
Y . ATTORNEY-AT I.AW,
lil.l.l.KKttNTK. PA.
Ofllc- |ti \V>M>.lrlttg'a 111-*- k. tbtC**iirt ll' U
(*• >iiiilli*i!• ii lii English or (Jet man. •-1 >
C. T. Alll t*DCf. CM aowii
1 LEXANDEH A HOW EH,
1 \ ATTORNEYS AT LAW,
H**'l •font*. PA . may !*• consulted in English r <ler
usn, OKl'* In (Uiuian'illuililii!!. 1- )
JAfUA. lIITEI, J <iirN(RT
I>K.\VEH A (JEIMIAHT,
I > vl rOKNKYg vT LAW.
Office on Allegheny utrwl, north of High U-lle
I n I", I'*. 1-lj
nF. FOHTNKV,
• ATTORN tY-AT-LA W,
HKI.I.KKO.NT K, PA
I.at 4 ->r t III" l-ft In lh Court ll<iip. 3*1%
JOHN lILAIK LINN,
ATTORNEY AT I.AW,
HKI.I.KrO.YTE, PA
OIHr. All.gh.nv Slrr#>l. i.v.r P-wl of!) . 21-1)
I L. SI'ANGLF.K,
♦ I • VI TUKNEY A r LAW
RELLKEoNTK CENTRE (AUNTY. PA
aiuntlviii In I '.ilrtilun., prmtl'..ln .11 tli
Couri.: -n.iill.it' 11. In lUrrM.it r>r K ,il,h. I,|)
OK. KEI.LEH,
• ATTORNEY AT LAW,
urlh - Allegheny pi row! >nutii side of Lyon'*
•f• >r• lllllfcll* I'w 1 Ij
T A NUMT. Cf( * OOEpO^.
Murray A gohdon.
attorney* at law.
clkakkikld pa
U'lfl attend the HellftfoOt* Courts lipu tpei isII)
► uipl • l-l|
"P C. HIITLi:,
I • attorney at law
IM'K lIA A EN. PA.
All Ikiuldmi jmmpllt i|pn4p<l to. 1 ly
\\*M. I'. MITCHELL,
* PBACTU Al. At RA KYOR.
Lot k lIAYER, PA,
Wilt *f|p?ii| t v all wrk In FlMrftpld, (>iiu m l
Clinton omiitl—
opposi!*. l—rk Mst-h Nell rial Bank
\V C. HEINLE,
Y Y • ATTORNEY AT LAW
NEI.LEPONTE, PA
Offir- In Oinr4 llomw, Ulpfhrnt itrp*l.
*pe*l*| attention Clirn Ih* rollrrflod nf rlsims
All luir>— tlti'll • 11 w ,11a
W. 4. WtUiCl . L lUM.
WALLACE * KKEBS,
IV II fOEM VMTUI
CI.KARFIELD. PA
Will atun'l and try rmM at Ibllrf intp wUn |#
cUlly rPtaniMl 11*
WILLIAM McCULLOUGH,
Y Y ATTOSNII vTI m .
CLEARPIKI.P, Pa.
All linli promptly itutirfH to t It
NEW ENTERPRISE.
i LEXANDER A CO.,
Agricultural implement
—AMI—
SEED STO HE,
BELLEFONTK, I'A.
Thwv no>r by thi. all Iho nam* import*.
that l, to d-al In and to furnish t< farmers tit fh
lowHt In li- ih| r.f •
afri' itllnrtl impl-m-nt that Urmr uaw, in* lading
of all kinds
At pr—tit wr hart n hand art'l ar# the •itthorifgH
agent* f-r th- •*!# of tl- 9YR \r|'tr. (|l!l.LKf<
PiOW, mad- at fiyrwrue*. N V It i th chlilr<l
plow now m4p, al* lb- Kajatiin# and iron L#wm
floww mab at C-ntrw llall Ko twtt-r plow* than
I ha— ran I* had for th- aam- arvmnnt of monar
! A two thw>atra Mall Carvplatibr W- r>—r| ar nnlk
ing atiout tka m-rMw of thiw |1 ant-r a* tb now In
u— ioCVntr-rointy 4-monwtraf— thrm to )>•> th* hwt
II AKRoWs ami PI'I.TI YATtiRs of th* lat-af ,m
-prnTwt fallwrn*
MnW r.Rs I'.RAPr.RM and '#R AIV fIINIiRRS —Of
j th— w-aall Uir (Mmitiir rtthwr a* (Marat' M .w-r
I Camt'lnwrt Kna|>-ra and %!<warw. atnglw Marrrwhra, or
I a- (HfnlMnnt Rmrwrt nd Rlndrrw
I TIIK Wlf r.KI.KK. No A. aa a romldnrd masbtn*. la
tbw l>m! n bin- of th- kind In th- mark-t.
| TIIK ORKATKNT IMPROYRMKNT OP Till AOR
!la thw Srrl#l'iw' 01-nn-r and Blnd-r. fall and
jtt It l< wotnt-ffnlly p-tfwl.
Aoy t. twalre yeara <>M. wllh one hnr, will fn|.
low (nil I Ind all the grain thai any Reaper wllh aide
delivery * 111 cnl It nt only t.lnda hat gfeane, hM
will aaee ih prtre of Hie marhlne la ana jar. hy
taking ap fmrn the etnldde that whlrh la now loat.
TIIK MrsIIKRRY ORtIR IWII.I. alth.r with or
wlthont ltwa, with or wllhont fartllitar an l
wad awing altathmanta It la tha be* I grain drill
lor all pwrpoaaa In tha market.
TIIR OklUKIt TIIHKnIIKU AMI fiRPARATOR
Tha rapotntlon of thla niarhina la ao wall aalahllahad
that wa ran aay nothing al-onl n that tha people da
not know Any paraon wanting ona, or In need of
repairs for lhaaa Bow io lha monlr, pi. aar rail.
IIKKRNKRit PATENT I.F.VRt. TRRAfI IKIIUIR
pntA RR Ibrone and two horaaa, with Patant fipre.l
Regulator. Mill" lilant Thrrahar and Cleaner.
VICTOR CLOVRR 1in.1.l K .tola agent, for Can
tra ronntT.
WAflOEfi. CARRIAfIRfi R( OfilKßand PII.ETOER.
e-ta are agenta |.ir tha aala of tha relehrnted CORK
MR WAOOE. tha reputation of whlrh la w> well aatale
ll'he.li alo.ol UteCORTI.AND PI.ATFORW AI HIRil
W A'lOhfi, Carriage*. rhwlrma and Hngglaa All are
warranted flail and aaa apaeimana an l "taailne rata
lognaa aa to attlaa and pel. ea I adore baying *) re where
Ontalognaa fnmlahad n applieatlon
Pt.AfiTER ARft PEETII.I7KRS -Carngn ptaal.r
finely ground aa good aa lha liaal Norn Rrutln. at tha
low pftea of $7 Oi por ton Parnrlan flnano an Id on
oedara only. Ptmphatr* alwaya oa hand fiperlal
mannrae for Ulfler.nl rtopa aold apon ordamat manii-
Ur I ore re' pHrea.
PtIWpKR VTa are Ihiponfa agent.
•porting and Rllle powder oa band and aold at gIH j
aala nrfeaa; elan fnaa.
HRAlN—After the growing rrnp la harraetad wa
w ill be prepare*l in pay tha blgheei markat prira for
all klnda of grain.
CM I.—(hii tartfi la altray* atorkgd with tkt baal
AmicarrUaCoal whlrh w# aall at lowawf prlra
l.t Mft We make the hwat white lima lathe file fa
Ita propartlea foe anuknhlcal nod agtMlmrnl. par
p.we* agoal all ofkerw,
PAIRRARM' *<' AI.M —Wa are (Mr wg.nh In
Centre manly fend wilt enpydy nil parttra wlahlng
gored and trna aoalaa at their Itrweat i rtcaa
We ggtand an Inrttailnn to argeyhnfiy In want of i
anything In our Una to mil at nnr alora rontne, op
prwtfa Aa hah 11-aae. and e what wa hare, and
1.-*.a from Ihoaa In allandanr* morwWfertimtatlT lha
Kopfenfoarhoalnana AI.RXAKDER A CO
tfeflefontfe, IV. a* r , >. IMf 1
iElte (Centre democrat,
BKLLKFONTK, PA.
Ni:WH, PACTS AND HUOOESTIONS. '
Every former IH KIT OH HUH! experienn
lllMiwra tome thing of rotor. II 'rite it ano
•emt it to the •'Ayrieuttural Editor of th>
DkMOCHAT, llelle'fonte, f'enn'u," that uthei
farmer* may ho re the benefit of it. f.m
■otnmunicatioH* br timely, and br mi re thoi
'hey are brief ami irrlt jminted.
(iknKKAI.I.Y speaking the present
season's crop of pork is already in
the barrels, and whether grown at a
loss or profit, it is now too late to
question, excepting in so far as tin
answer might help us to correct in
the future the errors of the past. In
many, if not most, farmers' pens the
pigs for next yeai's butchering art
last grow ing into "shouts." Perhaps
those who know how to make the
"best and cheapest" pork will not
have their pigs arrive for near four
months yet, and we would be the last
man to quaricl with litem oil litis
score. Hut whet her you In-lieve "full
pigs" or "spring pigs" are best and
most economical, read carefully Col.
Curtis' article in another column
under the title of "Kconomy in Feed
ing Tigs."
Tiie most important work de
manding the attention of the farmer
at this season of the year is the care
of his live stock, ami in no other part
of la is multiplied and varied duties,
does careful earu pay so will as here.
The hay, straw and fodder in the
mow, the roots and potatoes in the
cellar, the eorn in the c-iib and the
sinall grain* in the bin, represent in a
form more or less compact, the labor
of the long hot days of the growing
season lately closed. The exp-ns< h
of the farm for the season arc here
concentrated, and constitute an in
veetmcnt ol tnoneij to tin- amount of
the market, or rather feeding, value
of the feed stored away. Hun to get
this money out of tins investment
with most profit is the problem which
the farmer has to solve during tin
four tedious mouths of "feeding" yet
before us; and to do this successful
ly requires not only judgment and
Knowledge, but the most careful at
tention to little details. Many linnets
are so circumstanced that "the feed
ing" must be entrusted to a "hired
man," or even a boy, anil in by far
too many instances of this kind, a
large proportion of the feed is wast
ed and the younger and weaker stock
deprived of their just slisre of the
provender, by the carelessness and
inattention of the feeder. In some
cases, even in this day of knowledge
and improvement, stables and shed*
arc unprovided, and even racks in the
yard arc wanting, so that there is no
other way but to scatter the fodder
or hay about the yard. This is the
most possible plan for feeding, but
even in this an inattentive, heedless
person may make it much worse than
one who is painstaking and careful.
If compelled, for want of better ar
rangements to feed in this way, care
should lie taken to place the fodder
upon the highest ami driest places in
the yard, thus lessening the risk of
having it trampled into the mud and
manure by the cattle, at least until
tbey have had an opportunity to
"pick out the liest of it." Again,
the distribution should Ire ns general
nnd widespread as possible, otherwise
the "cowardly ones"—always the
younger or weaker .one*, which need
and should have a more generous
portion than the oliiers—will be driv
en alrout from place to place, and fail
to get even an equal share. The fact
is, each individual animal in the
herd or flock needs individual and
pcraonnl attention, and to neglect
this is to insure loss in feeding,
whether the feed Ire given in the open
manure yard, or in the warmest and
best stables. Before feeding any an
imal at any lime—and all animals
should he fed at stated and regular
times—rare should be tsken to see
that the trough or manger is |rerfect
ly clean, and that the last feed given
has all been eaten. If not the cause
should Ire inquired into, and at once
removed. And this care and pains
taking must be couatant, unceasing.
It will not do to bestow it one day or
one week, and neglect it tbu next.
Nothing will make a man or boy so
carelul of tbeoomfortof stock y,rder
'' r^ipp^"
J
liia care, uh to have a direct pecuni
try iniereat in lliem, and, therefore,
the farmer himself— lie at whoe ex
pense the feed hint been provided,
Hid whose profits must come from
the sale of the stock to which it is
meted out day by day—is likely to
lie the very liest person in whose
hand this important matter can be
placed. Hut if, for any reason, the
proprietor cannot give his personul
tlli-iition to this part of his work, he
should see that it is placed in charge
of a most careful peraon, and give it
enough of his own Hiqiervlsion to in
.iiie that ear-is constantly bestowed.
Economical Use of Todder.
>r. f Country (l*ntlruu.
How can fodder Is- ttseil with tin
least waste '! Many farmers, pressed
uy tin short hay and corn crop, are
studying over the same nrobletn.
Some years ago I studied it out, aiul
found Itow 1 could save otic-third id'
the hay and grain fed to tt lot of
working horses. My plan was to cut
the Itay and fodder and grind the
grain. It may interest some persons
to have the precise figures of the
consumption before and after the
practice of culling the feed. It was
done in a lumbering establishment in
northern Michigan, w here till supplies
were brought up by the lakes ami the
whole winter's consumption was or
dered by rei|tiisition early in Novem-
Iter, before navigation closed. The
usual quantity of hay and grain pre
viously ordered each season, for some
years, for 12 horses and 12 oxen, was
rjO tons of hay and 3,000 bushels of
oats and corn. This was for eight
months' consumption. As the work
was very hard ami continued frotn
,*i o'clock in the morning until 7 at
infill, the animals required very lib
eral feeding and sometimes the sup
plies ran short. One year the loss of
a vessel loaded H i'h hav and grain
mad<! the supply very shot I and the
price of hay want up to ssn p, r ton.
it was a serious matter then to econ
omize feed.
A large fodder-cutter mid a buhr
stone fetal milt were purchased and
brought on a sled 12u in lies through
the woods, and set up to be run by
water power. The grain formerly
fed whole was ground, the hay was
cut and wetted, and the ground meal
was mixed with it. The animals, the
liral da\, refused to cat the usual
quanti y given, ami it was gradually
reduced until one-third less was con
sumed. The saving amounted that
year to over 1,0(10 hushela of grain,
and rn-arly forty tons of hay one
ball" the hay and one tlurd the gram
were saved; the animals were in ln-t
-u-r condition hikl the teams were
rarely broken up by a sick horse or
ox, as hipp'-iicd betide. One Ik>v of
I* was employed to do all the feed
ing ami care of the stables, which he
did with case. Funncilv the waste
of hay was so gn at by being pulled
from the racks, that the animals were
almost laddcd plentifully with it.
Tills waste was saved, and sawdust
was used in place of it—a much
cheaper ami better substitute.
Mince then I have cut every pound
of sc-d ami ftslder I have used in my
farm woik, ami could not feel com
fortably otherwise, knowing the in
evitable waste that is previ nlcd by t.
In feeding cows, the yield of milk is
increased preceplibly, and the expen
diture of labor is not worth taking
account of. I can cut hay and pre
pnrc the feed for 15 cows in two hours
daily, and I am sure that the feeding
of five cows is saved by the cutting,
grinding and mixing of the feed. As
to steaming, I would strongly advise
K. I*. to let it severely Hone. I have
trior! it and many others have done
the same, but the practice has been
abandoned in every case I know of.
It is troublesome, and there is no
econom} 1 of feed over the cutting.
K Needless Wait*.
Yearly thousands of dollars worth
of farm machinery is left standing
out in the fields and around tire barns,
to rut and rot. By fixing up sheds
nnd taking the machinery apart, it
could Ire slowed in and kept out of
the sun nnd storms, nnd the machin
ery would last a half longer. It is
not generally the case that machinery
is worn out, but it is rusted and rol
led out.
Tnr. trouble with most persons who
keep horses, no matter on farm lor
faim work or for driving purposes, is
they feed too much hay ; nnd to this
can Ire attributed the genera! slug
gishness often manifested by the
horses until they have been working
a couple of hours, while their wind is
also much impaired. Night is the only
time when hay should be fed, espe
cially to animals used for quick work ;
even the slow plow team should have
hut little hay at the morning and
noon feeds, but give them a generous
supply at the evening meal. By do
ing this your horses will keep In bet
ter spirits nnd condition, and free
from any tendency to "pot belly,"
which horsemen so much dislike to
sec.
IT I# pretty cold work to nllcnd to
it regularly and doit thoroughly, hut
now eoine the days and weeks when
we must give unusual care to our
fo#l flocks, if wc would have them
thrive ami grow and come out in
good order for breeding in the ensu
ing spring.
Among our Contemporaries.
We believe there is no better igtlcul-
Itirul ppcf |mUi>lii>4 in the world than the
Ihirnl Mew Yorl.rr. ThU I* high praise,
we know, hut in our opinion it i deserved.
Added to thi, it ) en excellent home
journal, and every wia-k'* iue contain*
valuable reading for each member of the
family. Send your name and add ret* on
a postal curd to the fluent Mew Yorker,
No I'ark Itow, New York, and you
will reien en copy by return mail, which
wiil cause you t" thniil. ijk for |*iving you
till* advice.
We congratulate our friend* of the
I'riirticiil Form-r i No. o]n Walnut itrcet,
I'hiiaitelpllin , upon the greatly improved
• ppearam eof their paper. All entire new
dre* make* it one of the mott elegant a*
well a. readable paper* among the many
that reach our tabic. We are uli the tnore
| leaed with this because the /winner'*
content* an- alway* uch in we delight to
read • timely, practical, interesting, in
-tructivc arcl well expressed. One of the
feature* of the Former i that it* editor*
and corrc.pondcnt* are all practical men,
and a* a rnn*c>|iience, it* reader* gel more
e\| i-rience and !•■* theory than in almost
*n\ other paj-er within our knowledge,
send your adiire-c, and a *atnple copy will
he *ent free
Clippings acd Comment*.
A fIM k of hungry <i•'th to
b r 11- K rrhnntft.
Vc*, ami to their owner's hope of
profit, too!
f nice laughed at ('"tirad Wil*on' talk
at*.el ih- -p :llliiti-e of corn. ' I few
h- an- un.Ji-r the trutii and that
we .***! rai• e lot bushel* • belled a• v. •Ii a*
we have raited U> —/.'. S. Carman
Mr. (.'a rm an in the editor of the
/i'iiro/ ,Y< u- )'or/.rr, and the firat
numtx-r in -laiitiaiy of that valuable
paper will be the "Corn Special." in
which he and all his correspondents
w ill tell all they know about corn.
Economy in Feeding Pies.
C.I I UC • ,u 1.11,1 \<. v ,
Kcnnomy in feeding ih neces-arv if
tlieie i* to be any profit in the making
of pork. More fleali and fat can be
extracted frotn food of nnv kind
wlicii it is cooked, Nome things are
comparatively \al-- when fed in
a law stale, but wlu-u i-oukv-d ate
excellent food and decidedly la'tcn
lug in character. The most remark
able of ttiis class of food are pota
toes, which require to Is- cooked in
orl< rto Is- digestible. When cook
ed, the starch in them—the fattening
|Kirliou —is reailily a*sfmilaU*d in the
stomach; but when fed raw. it is
otberwi-e. Haw potatoes are there
fore among the p orest kinds of feed
for swine; but when cooked they are
among the very last. The nutritive
value of eorn is a!-o nearly doubled
by being thoroughly cooked. \\ ben
fed raw a considerable portion passes
through the stomach, c*|>ecinlly if it
is dry and hard, without the least
chemical change, and quite a |ier
centage is not digested. Where corn
is very cheap and fuel and labor dear,
it will pay Is-st to feed raw, hut
where the relation is otherwise and
corn is high in price and fuel and
labor cheap, it will always pay best
to cook it. Whether this important
article of food should le fed raw or
cooked depends therefore ujmui cir
cumstances which must govern every
farmer, rather than upon any arbi
trary rules.
Next to cooking, grinding is the
most important condition in the
preparation of grain ot any kind.
All ground food in better lilted for
digestion in the stomach and aMimi
lalion, e*|>ecially if It ia !•! whole.
No animal when hungry will feed
slowly enough to properly masticate
grain, but it will rather liaaten to (ill
the stomach as rapidly as possible.
Such a mass of uninasticaicd food
will not l>e fully digested and, of
course, will be voided without the
animal receiving the full benefit from
it. It aervca to stop hunger, hut
does not make its projier quota of
fat. Haif the quantity put in a eon
dilion to IK* fully would
add more to the growth of the body
tlmn the whole quantity. As pigs
are usually fed, it may Ire set down
as nn assurer! fact that there is a loss
of fully one-half of the food unless
we give the credit to the manure,
which is an cx|>ensive way of adding
value to it. However cheap corn may
Ire, this is not a profitable way of
feeding, for in such localities manure
has a proportionately small value, as
it is not needed. The miller's toll
one-tenth for grinding must l>e
taken into account and the expense
of taking to ami from the mill, in
considering the cost, so that the value
of ground feed Is a relative one, and
must also be determined by the cir
cumstances.
Hoaking the grain to a condition or
softness so ns to make it more readi
ly digestible, will save the miller's
toll and make it more profitable in
some cases than to have it ground.
When grain is thus prepared pigs
will do well on It. In cool weather
it may Ire soaked for 48 hours and
abould Ire fully this length of time to
put it in the best condition for feed
ing. In hot weather the time for
funking should lie le*s, or else the
grain may become tainted and unpa).
ataltle for pig*. The first degree of
; fermentation, an acid mate, i* the
; |ro|M-r one. the most palatable and
! healthful for pig*. beyond that fer
mentation in not healthful. When
I food rcachea a virion* condition
that of vinegar it i* not lit for pig*
or any other animal* to eat.
The preparation of food, therefore,
requires careful attention that it may
le properly and profitably utilized.
.Moat vegetable* may be rendered
more valuable by cooking, and when
thin i* done, they *hould lie mixed
with bran or meal to absorb the
juice*, otherwise there will )ni too
much liquid and thin form of food
will Ire found to be wn*hy and weak
ening. Too much liquid in the food
of pig* acts a* a diuretic and i* too
stimulating for the kidney* and uri
nniy organs. The bran or meal
I should be mixed with vegetables and
cooked with them to absorb the nat
ural excess of water. When this i*
| done there will not lie such a volume
j of liquid taken into the stomach, but
I the food w ill be more concentrated
and healthful.
Vegetables —beets, mangels nnd
pumpkins—may l>e fed raw in con
nection with grain and thev will be
j found to aid in digestion and at the
curie time they w ill keep animals in
a healthy condition. When fed in
this manner, they tend to increase
the nppetiU; and to prevent fever
which is the natural result of feeding
grain alone. J hey are cooling and
laxative in their nature and therefore
serve as antidote* to the heating and
Costive effects of grain. Slopoy food
of all kinds make* soft and flabby
meat, whiledry food tends to make it
firm and solid. A judicious ming-
ling of the two kinds of feed always M
make* Utter meat by making it firm 1
enough and at the same time keeping I
it free from any feveri*li*tendcnyies. 1
Such meat will also posse** a good
, flavor U-cause the condition* under
; which it is made arc healthful.
\N hen pig* are fed corn on the ear
they do not cat it so ravenously a* if
shelled for them, and they masticate
it belter. .More hog* are fattened in
this manner than in any other: but
we believe that it would be inure
economical to grind the ears, cob
and all, and feed it in this form.
I here i* fully five per cent, of nutri
ment in the cob, as ha* been tested
by related experiment*, besides it*
containing chemical properties con
ducive to h< akh. and it also tends to
promote a distension in the bowels
and action similar to that of raw
.vegetable*. hvcry farmer, if he
wishes to f,.,.,] |,i* pigs for any length
jof time, should unite the cob with
tin corn to keep them in good health.
If I'd in this manner they would not
U liable to founder, the effect of the
feverish condition. When eob is
united with corn in the stomach the
food j* not so compact in the stomach
i !,n d i* more readily penetrated by the
gastric juice*, hence digestion ran be
more rapid and complete. Shelled
corn should be scattered thinly on the
ground *• that it may be picked up
slowly which will cause the pig to
more thoroughly chew it. If thrown
I in a mass pig* will swallow It whole,
when it will riot be digested a* the
gastric juice will not |enetratc the
unbroken shell of the kernel. Such
feeding i* exceedingly wasteful.
Heating Milk for Winter Setting.
I'r.iw ih Xatiom! LO-.Mi-k Journal.Clilr*(<i.
Heating the milk of small dairies
in winter i very necessary where the
teofteralure ot the milk-room is much
j U-low 60 , for thin Imdiew of milk
will raise very little cream with the
temperature at 50° or below. Heat
ing the milk to 130® or 140 c will
cause nearly all the cream to rise
while the temperature is falling to
50*. f'ream rise* faster while the
temperature of the milk is falling. If
heated milk i* six to ten inclie* deep,
in a room at a temperature of 45' to
30 , it will take several hour* for the
Icmperaturq of the milk to fall to 00 .
arid the cream will principally rise
during this time. Hut heating milk
HI w inter serves other important pur
poses. Heating is a purifying pro
cess. It drive* off all bad odors or
taints it may have taken from the
condition of the fodder or odors of
the stable. All dairymen are not
aware of the danger of tainting the
milk in winter, from the cow* stand
ing in nn impure atmosphere, or of
eating mouldy fodder, or drinking
water from a well that has received
the droppings from the barnyard.
Heating purifies the milk from sll
these taints, or from a turnip or
cabbage flavor. It must be set, how
ever, after besting, in a pure atmos
phere. It is found, also, that the
cream from heated milk churns much
easier in winter. The cream should
lie churned within 24 to 36 hours
after skimming, and should not stand
more than 30 to 36 hours before skim
ming. Milk is apt to become bitter
by long standing in winter.
Arrsn the ground is fairly closed
up by frost for the winter, ii will lie
an excellent time to paint the boasts
barn and other farm buildings, and
sll the farm implements and carriages
that need it. Taint spread at this
season of the year, makes s durable
covering, and there are no Alien or
other insects to spoil its looks after
being spread, as during the hot dart
of summer.
mm _
is i i