Show L q 3 I 1 I 1 4 I 1 sheep husbandry II 11 markin marking J etc is more necessary in the case of sheep than with cows and oxen as they look alike and are more apt to break away from their enclosures the system of marking dates back to the first settlement of the country when cattle had the ran range a beof of the li highway and the wo woods and were not seen by the owner except at long intervals at first each owner had his particular mark upon the ear or elsewhere kept upon record at the town clerks office and this mark was to be ba the evidence of ownership cropping slitting tin and notching tb the tho right or left ear car were the contrivances to I 1 agthe country became more thickly settled and the pastures were enclosed owners were enabled to confine their animals to their own awn lands and were less careful about marking it is now mainly confined to sheep the most slippery of our doine dolne domestic stig animals and the markin marking is usually macie made upon the wool and F of or course has to be renewed at each shearing tle the the ile best beat method is to have a stamp with the initials of the owners name and to print the tiie letters in large capitals upon the side of the shele shelt sheep A convenient si size ze for the letters will be a out three inches in length the paint or ink may be made of a mixture of linseed oil spirits of turpentine and lampblack lamp black any mixture that will leave a black mark which the rains cannot wash out will answer at the time of marking tarring should also be all att attended ended to the tar bucket with a swab stand bes de the paint aint pot and the nose of each sheep should be smeared with tar this guards against the fly which deposits her eggs in the nostrils and produces worms or grubs in the head bead the tarring may be renewed occasionally during the summer this precaution costs but a trifle and it may save a good many sheep from disease PASTURE the nock hock being marked and tarred are now ready for pasture let it not be inferred that because the sheep is a small animal and requires less than a cow that it can live upon air mutton and wool can only be mad made e of good substantial feed of some kind mullens and sweet fern with the larg admixture of brakes and five fingers will not answer exp eap experience ermence has determined that a wet pasture is n not ot suitable for thee sheep some part of it at least must roust be dry su substantial upland they thrive best upon dry gravelly loama loams or in high mountainous reg regions lons ions without much regard to the quality of the soil they are usually put in the pastures most remote from the farm house as they re quire less care than other animals if the soil toll be poor it should not be over stocked sheep should have full feed in order to thrive and pay the best profits to their owners it is very generally observed that pastures not over fed improve 1 every year whee aher stocked with sheep all the droppings are retained upon the soil and the grass increases cheass from year to year the brush should be kept down by annual cutting especially briars which become entangled C in the wool and dam damage agre agra its quality SALTING all rumi ruml ruminating rumination animals animAl sare are fond of sal sai tand this thi s natural appetite 1 I should be gratified there are those plo pio who ito claim that it is of no use but we always suspect such farmers of 0 loving t their heir case more than the thrift of their flecka c s it is some trouble to visit the flock a mile or two from home weekly I 1 Y especially e bially if it is not done on sunday UE e salters sallers may claim that every flo flock ca s should h oud d have a weekly visit from their owner whether they are salted or not so that really no is lost in the operation if ts tots is not practicable a shelter may be made A oae a few boards in some convenient part of the tte pasture and the salt may maybe be left in tro troughs under cover where the sheep culp tip themselves this is perhaps the better course in any arty event as they are less less ilabe liable to eatto eafton excess bhore the they have the article con scantly on hand in dispain which is justly celebrated cel cei rated for its ita pure pare flocks the shepherds are accustomed a to give the sheep all the salt e ll eat wb w 11 enthey return from the sum iner G dans or p pastures a B iturea they allow about two pa s and a ahall alf on an average to each sheep wh h js is consumed in about fi give five e months it is not tg g gen en in winter as it is thought to produce e a abortion in the ewes eires sheep giving milk most salt it sharpens the appetite add arid leads them to eat some coarse birrage and weis weds that might otherwise not destroying ii TICKS as few enemies are more troublesome than wood ticks which cling with grett gretl tenacity to th cheskin the thy eskin skin and ad are only exter mirll mirin maried led by violence they are most likely to troupe sheep that have the range of a wood landa landeor lan ian sor kor lor brush pasture tobacco water is an effect eni nei remedy not only for ticks but for any diseases of the flock the ticks dt a ate lie found in greatest numbers upon the M lambs be their tapir flesh being preferred with a nicety of taste atiat would do credit to dog or man itis generally found necessary to apply the remedy only 0 to o the lambs of the flack bo la 1 a sufficient of refuse tobal Q or stems stews to make a strong decoction no definite rule can be given as it must depend somewhat upon the number of animals to be dipped make the liquid strong enough to kill ticks A half hogshead 0 makes a convenient vessel forthe for the operation which requires two individuals A board is laid across the I 1 top op upon which the lamb is laid after dipping and the liquid is squeezed out by pressing the hand over the skin the whole body should be immersed except the head care being taken not to get it into the mouth or eyes if the decoction is too strong it will sicken the lambs and make i them stagger if the old sheep are affected with the ticks or loss of wool from any disease of the skin they should be dipped i also flesh wounds from any cause during the summer will need looking I 1 after the smell of blood draws numerous flies which lay their eggs in the flesh with as much eagerness as if life were already departed these should have an application of or tar or spirits of turpentine in small quantity japanese gardening 1 1 now that the japanese Japan ese tse embassy to this country is attracting so much attention and anything respecting their movements appearance and haulta babits is read with so much eagerness a correspondent of the country gentleman contributes a few remarks concerning the gardening skill of our new acquaintances it has lon ion long iong z been known says this writer that the chinese and japanese were very skillful in all the operations of garden gardening ingi but their taste is very deficient according to our standards and accordingly the results reached i by them are only worthy of notice for their curious character and the skill and patience with which their operations are conducted the gardeners of both nations are particularly successful in dwarkin dw dwarfing dwar arbin arfin bing fing plant plants they are said to produce fruit tre trees es which are models of beauty and fruitfulness and which abich do not exceed a foot in height such a result is on only y produced after years of patient labor care and watchfulness it is said by a distinguished 7 traveler and botanist that he be saw at jeddo jemo a pine tree full fall grown whose branches only occupied a space of iwo two square inches on the other hand he was shown a pine of the he same species whose branches were artificially extended over a circumference of feet the manner in which plants are dwarfed is said sald to be as follows the smallest seeds of the smallest plants are selected as the foundation in this respect their action is conformable to the principles which are known to rovern govern overn the ve vegetable eatable kingdom in regard to habits of growth As soon as the plants make their appearance they are covered with honey or dissolved sugar sugar the gar gardeners daners then introduce into the little box which protects the plan plants tsa a nest of ants whose eggs eggs 00 soon hatch and produce an active colony greedy of 1 sweets and incessantly running over the plants which c h are kept covered with the solution byr by means ot 0 camels hair pencils the constant action of these insects which are always running t over every part of the plant keeps up a peculiar excitement which ends by producing the state of pi r so much admired by japanese and chinese amateurs we consider the abose above account ce c the manner of dwarfing dwar fing plants as excessively doubtful to say the least but we give the process eo so that it if any reader of ot the country gentleman feels disposed to try the experiment for himself he can do so it is much more probable we think that the process is similar to our own grafting p on tha roots of dwarf plants assisted by pinching off shoots pruning 0 ac 1 but carried on with a perseverance and patience to which cur gardeners are strangers C japanese gardeners are especially fond of 0 clipping pines into all shapes their branches are spread out like fans or upon horizontal trellises so as to represent a fla flat dish in fine t their heir whole gardenin gardening 0 may be sald maid said to be conducted with a view only to produce curious and astonishing C rather than pleasing and beautiful results salting cream and butter batter making A writer in tha the reports a statement ma made mada e at the new haven lectures that by addin adding a tablespoonful of fine salt to a quart of cream as the latter is skimmed from orthe orthe milk and placed in the cream pots until C lates latea for churning the time required for churning in is reduced to two or three irin inin minutes u te s in a trial made by the writer lie he found this to be true an and d his theory is that the salt acts upon the thin coating of ot the globules glo bules of butter and so dissolves it that a slight agitation r beaks breaks it and the butter comes at once the experiment can carl easily be tried by any butter makery makiri health of cows the cow is an animal which most of all others contributes e s directly to io the c comfort 0 mf 0 rt and health of the family A dairy farmer furnishes the fol foi following lowin plain and useful directions which we commend as highly worthy the observance vince of all who have cows and other domestic animals to care for good health in domestic animals is always a matter of primary importance As bad health in parents transmits a tendency to disease in the offspring it is important that every kind of animal we desire to continue on our farms should be kept vigorous and health healthy As lestic domestic animals are a source of human food it is a matter of great importance to preserve them in a healthy condition diseased meat carries its qualities into the stomach of its consumers it is a serious objection which vegetarians urge against the use of an mal food food that the artificial circumstances in which animals live and the bad treatment they receive renders them unhealthy As an unhealthy animal cannot consume food to as good advantage as a well one it is again economical to avol avoid avold d disease As s comparative misery and discomfort accompany company disease it is humane as well as economical to see to it that the anim animals als ais under our care enjoy aa as far as possible their creature comforts each of these circumstances is a sufficient reason for guarding with scrupulous care the health of the animals we feed but when we derive milk from animals it is doubly important that they are kept free from eveia objectionable tio taint A sickly cow not only yields a diminished profit but she yields sickly milk and sickly in a higher degree than her llesh flesh if a cow eats anything that has a strong or disagreeable odoric odor it appears in her milk ir if she eats anything medicinal it comes out in her milk if she is milk shows it if ab she e lias Us sores about her pus maybe may be found in her milk if she is fed upon decayed or diseased food her milk since it is derived from her food will be imperfect it is as impossible to make good milk from bad food as to make a good building from rotten timber if there is anything wrong about her it will appear in her milk aa as that is ari arf an effective source of casting filth from her organism these facts should at all times be well im impressed upon the minds of 0 dalry dairy dairymen nien but more moore espi especially bially at this season of the year vear closely confined in their narrow stalls through the lon ion long iong winter where the air is not always fresh and pure nor water and exercise always had when N hen desired nor their food always free from hrom foul medicinal weeds as thistles whistles es daisies white top ac cows are very likely to vary from a perfectly healthy condition in spring cheese will be faulty enough do the best we can that every dairyman knows know the health of the cows should any rate be allowed to become a cause of deterioration green food should now if it has not been before alternated terna ted ds as often as possible with the dry for this purpose beets carrots turnips poty poti potatoes toes cabbages parsnips par snips and apples are valuable ventilation and caterin watering should be prompt ly 1 y attended to a and nd salt and meal made by pulverizing a burnt bones should be kept where daily acce access ss can be had to them if desired nor should their strength and flesh be allowed to fail fall for the want of a sufficiently nutritious diet the best cheese cannot be made from cows that are arc badly fed or ailing 01 or poor dressing 0 sheep skins we have found it profitable rainy day work sometimes to dress a sheepskin sheep skin with the wool on it makes a nice foot mat a very comfortable them thing in a sleigh sleigh 0 or wagon of a cold day it is easily SY dres dressed sed the following 0 simple method we ire extract from an exchange 6 take equal parts of salt and alum pulverized and sift about four ounces on the flesh side of the skin while fresh from the body or if dry after bein being moistened then fold it up carefully and keep it in a damp place about four da days ys and then open it and lay it on the table and scrape it with a doli doll knife to get et all adhering flesh off and then rub tub ruh it bilth witha a blunt wooden inspru ment until it is dry and soft to dress a sheep or deer skin for soft leather without the wool we see the following simple process recommended one half ounce of oil of vitriol a teacup tea cup full of salt sail from one to three quarts of milk warm the milk then add the salt and vitriol stir the binin in the liquid forty keeping in it warm then work till dry the indians dress all their deer skins b by soaking them in a paste made of brains an and after rubbing them drying them in smoke pres preserving erving gleea corn A corre correspondent spon dent of the country gentleman gives the following recipe for preserving green corn for winter cut the bornoff cor corn corr roff noff off the cob and put it in in a stone jar with a handful of sat salt t toa oa pint of corn when the jar is full put on it when you wish to use it remove blittle alitt leof of the top ltd an wash and arid doak soak over oyer over illg nghi ight ht S JL 02 a tomatoes al 71 LT the e IM r ing iamer lamer sayd says says of the tomato plant that it bears eighty per cent dint of its fruit within eighteen inches of the ground while more than half of the plant is above that part where when the branches are cut they do not bleed and they ma may y therefore be shortened in immediately above the large or early setting fruit fruits the removal of the small fruits |