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Show FIELD, FARM AND GARDEN. CIT YOORIIAY EARLY. Experience has demonstrated, the fact, that dried grass is not unlike dried herbs. That u, that when either arc cut and dried when in blossom, blos-som, .nd a deeotionmade therefrom, it will invariably be stronger than when the plants have been Allowed to go to seed, before being cut. It te an inevitable law of vegetation that when the plant is matured, the powers pow-ers that have brought it to maturity have fulfilled their mission, they are withdrawn and dispersed anion-: their original elements. The true principle js to cut the grass a; soon us it reaches its perfect state, and tho-one tho-one best adapted for leeding purposes. This is just before the starch, sugar and gluten of the plant have gone to the formation of seed, or have been converted into woody fibre. Care must be taken not to cut too close to the ground. Many fine meadows mea-dows have been ruined in this way. The leading grasses for meadows, at present, are timothy, clover and red-top, red-top, if the clover predominate--, which is frequently the case at the tirst mowing of a new meadow, it should be cut when about one-third of the heads, are turned brown. Tho first cut hay is invariably tho briyht-Jp!aii,nana briyht-Jp!aii,nana upmost" gootf'larmers is reserved for feeding at the time the best hay is needed most. Some have objected to the early cutting of tiiu-nthv. tiiu-nthv. that is. euttinc it when in blos som, as it is apt to be dusty. If dusty at all, it would originate from the pollen of the bloesoms, and would be harmless as a matter of course. In reference to curing hay, timothy cut in the morning of a clear day.eau usually be got in before night and be sufficiently cured; that is, where the yield is not more than half a ton to the acre. If, however, the yield is much greater, or should the weather be somewhat cloudy, with no prospect of rain the following night the hay can be thrown in heavy winnows and he allowed to remain until the following fol-lowing day. If likely to rain, it must be cocked up. If clover, that cut in the morning should be put in small cocks in the evening, and after thiec or four days, it should be transferred to the mow or stack. An addition of two quarts of salt to every ton, will not only improve the quality, but will counteract the tendency of the clover in h!.r. and Riiltaftnuftnt hiiurv. Pre vious lo setting about haying, the tools should all ho put in perfect order, bolts exaniined, stack bottoms built, and everything done that can be done to obviate a moment's delay in the haying season. Jittral Jl ORCHARD AND BLUE UEAS, A Kentucky correspondent ofihe Xvvlhern Agricultural writes While I think there is no gniss equal lo blue grass,yet I like orchard tn-ass in some respects better than blue grass. In the first place you can gnue it two weeks earner in the Spring, wliich is a very decided advantage over blue grass. If you gwze properly, its fattening fat-tening qualities arc equal, if not superior, su-perior, to those of the blue grass. In the next place, ii you have a good stand, it arlerds as much, if not more grazing to the acre than bluo grass. Again, I have seen blue acd orchard grass in the Banio field or pasture, growing side by side ; a drouth vi some tour or five weeks would cause the blue grass to become dry enough to burn, while the orchard grass will be green and luxuriant, comparatively speaking. This is another great ad vantage over the niue grass. K.visr: VEKCEXAS. There is no Mower so varied and beautiful that can be more easily raised than the verbena. It is universally uni-versally popular as a betiding plant, for to speak of its beauty and eilcc-tiveness, eilcc-tiveness, would be to "paint the lily or add new perfume lo the violet.'' When bedded out it atlbrds constant bloom and in'almost endless variety of color and markings. In (juantiltes it is more easily obtained trom seed than cuttings; like is produced from the latter, however, while from seed the products will be uncertain as to colors. Tho seed should be sown under glass if possible early in the Spring, but if sown in open ground, as early as tho earth will permit, lowers will le obtained tiuitc early in the season. ivalkixo noi;.. One of the most desirable and valuable valu-able gaits on a horse is a walk; and it should be the aim to first develop the gait in the handling of the colt. The good walker will always make good Lime on the road when a day's journey jour-ney is to bo made, without wearying himself, when the slow moper muat be constantly kept on the trot iC lime is to be made. A horse that will walk five miles per hour will go so far in a day, confined in this gate, as an oidi-nary oidi-nary horse am be driven when kept part of the lime to trot, and with much greater ease to himself. If one-hall" one-hall" the pains were taken by farmers' boya to make fast walkers of tho youngsters on the farm that is usually j Liken to make them trot, the result would be much more beneficial, and we would find plenty of learns that could tiij their live miles an huur with ease. But, instead of this, as .-oun as ! the colt is bridled, the sule aim of "the boy" ia to make a trotter of him, and both gaits arc spoiled. .VW.-Journal. .VW.-Journal. Kl llX r OF SALTING 15 UTTER. Tho well known fact thai, in the whole of northern Europe, all butter, without exception, is sailed immediately immedi-ately on its production, while m the southern countries, none but the most inferior butter is either sold or Ufcil salted, let! to the inrestigatiou of the cliect of salt by Martini. This included in-cluded analyses of Halted and unsaltcd butter by Prof. Muller, and tho con-elusion con-elusion wis reached, that the use of salt ia advantageous to both the consumer con-sumer and producer, The weight of tho butter does not soeni to be increased in-creased by the salt, eiuce the weight of the liquid washed out, about equals that of silt added. The butter so treated ia il6o found to bo but httlo if any richer in fat, but to koep hotter and. longer, not only on account of the antiseptic property of the salt, but because il is also partially freed irom casein and milk-sugar, tho two ingredients ingredi-ents which, in the presence of water, impart the tendency to decomposition. The salt also renders the working of tho butter easier; apparently, by partially reducing the adhesion between be-tween casein and milk-sugar and fatty particles, thus facilitating the removal of the former, just as salt added to pure milk will cause it to filter more rapidly, while casein and milk-sugar p;sa into the filtrate, some casein remaining re-maining with tho at on the filter. |