Show IN FARM AND GARDEN Observations Worthy of Note in Rural Affairs RULES IN BARN BUILDING Some Leading Varieties of Winter Apples tha Have Gained Widespread Popularity I 1 Every general barn should have abasement a-basement 2 Never excavate deep 3 In the absence of a dry gravelly subsoil sub-soil drain artificially 4 The basement fihould be nine feet high 5 The win X 2 h SUGGESTIONS IN DARN BUILDING dows in the basement ought to be placed high up 0 The most durable floor for a basement is concrete 7 Ventilators from the basement may extend upward I at the sides opening under the eaves or I close under the roof inside up to the I peak Fig 1 They may be two feet square and by means of side doors opening open-ing downward outside used for chutes for pitching down hay Fig 2 or by means of doors opening part way down inside conveying hay into the apartment apart-ment below Fig 3 8 Additional strength is given to sills or cross timbers where f they rest on posts by the use of horizontal timber caps between the posts and timbers Fig 4 9 Steep roofs afford more room than flat ones and are less liable to leak 10 Trussed timbers overhead will afford wide floors on which wagons may be driven to any part or turned without detaching de-taching the teams the grain or hay bays being successively built up as needed Fig 5 11An embankment of earth outside should not rest against the wall but should be kept a foot or so fromit by a vertical stratum of broken stone or gravel draining into the ditch below the wall 12 On iv gravelly soil which has a thorough natural drainage the basement walls may be of masonry otherwise with masonry only next to the earth bankand thc walls made of wood on other sides with double boards and tar pper between will afford protection pro-tection from the cold cf winter 13 Cow stalls shrald be 4 feet wide and a space of 12 feet allowed for them I the manure guttw 10 inches wide and 7 inches deep the slope of stalls from front to rear 2 or 3 inches 14 The basement must be dry if ever used for horse stables sta-bles each stall 5 feet wide and 14 feet allowed for stalls and passages 15 The stables in the basement may be laid out in three ways If running in lines lengthwise length-wise with the barn with central wide passage for feeding and mangers with manure passages on each side next to the exterior and with lines of stalls running run-ning across the barn Each has its special advantages Long barns may have a floor passage through the whole length and with double dou-ble doors at each end the passage being i t A THREE STORY BARN c I just wide enough for loads which may thus be unloaded at any part Platforms or poles over this floor will utilize the I space above I Three story barns may be built on sloping ground or on a hill side the lower story being the basement and entered I en-tered from level ground below the secom sec-om story entered from an embankment I road running alongside and the third or upper story entered at right angles i by a bridge over the second story road Country Gentleman is authority for the foregoing rules and diagrams The Pivot of Successful Farming Professor Kedzie of the Michigan Agricultural college says The most economical general manure for the farm I is yard and stable manure It is a complete com-plete manure containing all the elements I ele-ments necessary for plant growth and in I available form Special and commercial I fertilizers may be used to supplement the barnyard manure or for special crops and conditions but they must hold secondary position I do not decry de-cry commercial fertilizers for they are of great value when properly used but j I am very firm in my belief that for a general purpose manure they cannot economically replace barnyard manure Used judiciously to reinforce barnyard manure they may well be used on certain I cer-tain crops and on certain kinds of soils i but used indiscriminately in general I farming the result has generally been I unsatisfactory It is for special farming farm-ing and for the fruit grower and market gardener that the commercial fertilizers promise the best results at present WhIte Specks in Butter There are many elaborate and semi scientific ways of accounting for white specks in the butter When the cream is skimmed off more or less milk is taken with it This milk is fullof caseine that always and readily curdles one of the causes of the specks All thetrouble according to The Dairy World usually comes from allowing the cream to become be-come too old and sour before it is churned churn-ed Badly kept dairyi utensils may accomplish 4 ac-complish the same result The remedy lies in the direction of quicker work and t making the butter from sweeter cream L White specks are one of penalties for r being a sour butter crank |