tag:blogger.com,1999:blog-4197447651227755412024-02-20T05:07:10.300-05:00Agrarian Nation<center><big>Respect For The Past. Wisdom For The Present. Hope For The Future.</big></center>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-419744765122775541.post-56147140359844180712015-03-05T06:45:00.000-05:002015-03-05T12:55:39.357-05:00Agrarian Nation Update 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Dateline: 5 March 2015</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By: Herrick Kimball</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai4qSRYfw8NvIXHOlndWt1SR7VtU7XEIQhmg7NFUvrRxDwlWlk9nKfLfOVflpxh1zli3QnDgLKLcAhHfQfOXvAlfoTNQz16MrY1YVvH51hM_6LRuojZsmfkJWhlmZO2Y9vmXY1SvbD04/s1600/picking-apples-1880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai4qSRYfw8NvIXHOlndWt1SR7VtU7XEIQhmg7NFUvrRxDwlWlk9nKfLfOVflpxh1zli3QnDgLKLcAhHfQfOXvAlfoTNQz16MrY1YVvH51hM_6LRuojZsmfkJWhlmZO2Y9vmXY1SvbD04/s1600/picking-apples-1880.jpg" height="241" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Apple picking into the ox cart</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This 1880 photograph is one of my favorites </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">from the archives of this web site.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(click for a larger view)</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>I have ceased publishing new information to this web site, and am now focusing my efforts on a new web site called <a href="http://agriphemera.blogspot.com/">Agriphemera</a>. </b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>All the Farmer's Calendar excerpts that were on this site have been removed and will be incorporated into the "Farmer's Calendar Project" at <a href="http://agriphemera.blogspot.com/">Agriphemera.com</a></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>But this web site is still full of many other wonderful excerpts from the Agrarian Nation. Here are links to just a few of the most popular posts...</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://agrariannation.blogspot.com/2011/04/food-preservation-1826-1843-1845-1858.html"><b>Food Preservation: 1826 to 1874</b></a></span></div>
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<a href="http://agrariannation.blogspot.com/2011/05/1871-culture-of-roots.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Culture of Roots: 1871</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/07/1826-walnuts-excellent-family-medicine.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Walnuts: An Excellent Family Medicine: 1826</span></b></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><a href="http://agrariannation.blogspot.com/2011/12/1875-connecticut-farming.html" style="font-family: Georgia, 'Times New Roman', serif;">Connecticut Farming in 1875</a></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://agrariannation.blogspot.com/2011/04/1849-hogs-fattened-on-sweet-apples.html"><b>Hogs Fattened on Sweet Apples: 1849</b></a></span></div>
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<a href="http://agrariannation.blogspot.com/2011/11/1877-rules-for-making-wife-happy.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Rules For Making A Wife Happy: 1877</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/05/milch-cow-1825-1842-1843-1849.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">The Milch Cow: 1825 to 1849</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/10/1861-jerusalem-artichokes.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Jerusalem Artichokes: 1861</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/08/1867-what-young-people-should-know-part.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">What Young People Should Know 1867 (Part 1)</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/09/1867-what-young-people-should-know-part.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">What Young People Should Know 1867 (Part 2)</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/12/eric-sloane-speaking-about-agrarian.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Eric Sloane Speaking About The Agrarian Nation</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/05/corn-1835-1859-1883-1889.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Corn: 1835 to 1889</span></b></a></div>
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<a href="http://agrariannation.blogspot.com/2011/07/growing-harvesting-corn-by-hand.html" style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: large;">Growing & Harvesting Corn By Hand</span></b></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Check the archives (right column, at the bottom) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for many more excerpts from the Agrarian Nation!</span></div>
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com0tag:blogger.com,1999:blog-419744765122775541.post-4323933821011434882014-03-30T09:20:00.002-04:002014-03-30T09:21:28.382-04:00—1869—Earth Ovens <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">#122</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://kellymcmichael.wordpress.com/2011/08/10/winter-to-do-list-earth-oven/">Photo Link</a></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 0px;">The following excerpt comes from </span><span style="letter-spacing: 0px;">The Cultivator & Country Gentleman magazine of January 7, 1869</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>EDITORS, COUNTRY GENTLEMAN—</b></span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In answer to an inquiry as to whether bake ovens could be constructed of clay, you give a negative answer. I refer to the article on page 396 of the last volume, where you say: “We have never known of building ovens with wet clay.” My pioneer experience in Central Indiana is different from yours, as I have seen dirt ovens, and helped build them too, as well as eaten of the incomparably fine bread baked in them, the memory of which puts to flight the triumphs of the latest improvements in the cook stove.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The platform or base of these ovens was generally built of clay, sufficiently thick to prevent the burning of the wooden foundation on which they were constructed. On this is built a pile of chips and bark precisely the shape of the inside of the oven. This is the framework, around which the wall of the oven is built of well worked mortar, in which the requisite amount of straw has been worked to give it additional strength, and prevent cracking in the process of drying.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The clay thus prepared is worked into “cats” or balls by hand, and placed in the wall, carefully uniting and cementing the whole firmly together. After the wall is up and the “keystone” placed, then comes the finishing, which is generally done by dipping the naked hand in a bucket of water and slicking up the job, thus putting on the finishing touches, the builder of course not omitting so good an opportunity to inscribe his own name with his finger on the plastic wall, as well as the date of erection of the oven.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>After the wall is thoroughly dried, the bark and chips may be fired and burned out, and when the heat has sufficiently subsided to indicate the proper temperature, it is ready for the baking of bread, pies, or whatever else may be deemed necessary for the next “log-rolling” or “barn-raising.”</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In the rapid march of refinement, the dirt oven has long since been numbered with the things that were, and though many improvements have been introduced in baking, yet nothing that I have ever yet seen produced better loaf or finer pies than that dirt oven.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>A. Furnas</b></span></span><br />
<b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; letter-spacing: 0px;">Danville, Indiana</b><br />
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com4tag:blogger.com,1999:blog-419744765122775541.post-7482082258927948082013-06-26T16:54:00.000-04:002013-06-26T16:55:30.046-04:00—1874—Flax Culture<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">#121</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXfD0GuLnOxtPmokx94vxfxe3baKSx5-N8mnn79Gv98S8OoUPRBgRiKC2xOGpGgZ4MYe-wQejDzOVcGR9VT14YhMBelPWeIuWfDJHloBK50C9UfEALy0AZzJln99RDOHjkVdmdsJ-ZZg/s1600/flax_flowers_good_big.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXfD0GuLnOxtPmokx94vxfxe3baKSx5-N8mnn79Gv98S8OoUPRBgRiKC2xOGpGgZ4MYe-wQejDzOVcGR9VT14YhMBelPWeIuWfDJHloBK50C9UfEALy0AZzJln99RDOHjkVdmdsJ-ZZg/s400/flax_flowers_good_big.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Flax in flower (<a href="http://www.flaxandhemp.bangor.ac.uk/english/guides_flax.htm">photo link</a>)</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Flax was a common crop in the <b>Agrarian Nation</b>, especially in the northern states. Flax produced seeds for oil and fiber for cloth.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cloth made with flax has a remarkable coolness to it. Hold a piece of cotton cloth to your cheek on a hot day and it will be warm. But a piece of flax cloth will be noticeably cooler. Someday I'd like to buy a shirt made of flax (linen cloth) just to experience the coolness of it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The following excerpt comes from <i>The Cultivator & Country Gentleman</i> of March 26, 1874.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Your correspondent G., on page 168 (March 12) asks for some instruction as to raising flax, time to sow, and the manner of harvesting, threshing, &c. </b></span><br />
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<b>In this locality, it has been our practice invariably to sow at the last quarter of the moon in May. For one acre, one bushel of perfectly clean seed is plenty.</b></span><br />
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<b>Sow evenly. To do this, sow both ways, taking a still time when there is no wind. Be careful not to fill your hand too full; otherwise you may lack seed at the cross sowing.</b></span><br />
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<b>The land should be a sandy loam, that was planted to corn or potatoes and well manured the previous year, and kept clean from weeds; plowed fine and smoothed evenly with a fine-tooth harrow; then sowed as directed and covered with a light brush.</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Flax bolls (<a href="http://theorchardgarden.blogspot.com/2012/09/flax-formations.html">photo link</a>)</span></td></tr>
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<b>The time to harvest is when the bolls are well filled and begin to turn yellow. Pull and keep the buts even; tie up in small bundles; set up in small stooks; and when perfectly dry, draw to the barn and put away in the stables adjoining the barn floor, threshing at some time before your second harvest comes on.</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Stooking flax (the buts don't look even to me)</span></td></tr>
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<b>Have your barn floor swept perfectly clean; take a five-pail iron kettle or an empty barrel; place it in the middle of your barn floor, and set the boys to whipping the bound bundles over the edge of the barrel or kettle, keeping the buts even; throw the threshed bundles out in your yard, and if it rains on them before spreading, all the better.</b></span><br />
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<b>Rotting by spreading is our practice. (We have never tried water-rotting in ponds.) Draw out on a smooth, dry meadow, well protected from stock of all kinds; then commence spreading on the upper part of the meadow. One man to unbind and "handful" out, and one man to follow and spread, are sufficient. </b><b>Keep the buts even and spread smoothly; no lapping of one gavel or row on another is allowed.</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Dew-retting (a.k.a., "rotting") a field of flax in France.</span></td></tr>
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<b>When rotted nearly enough, turn over the gavels with a pole eight or ten feet long, running it under the tops and and turning it over.</b></span><br />
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<b>If grown for seed, we get twelve bushels from a bushel of seed sown. </b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Flax seed (<a href="http://flaxforsale.com/html/flax_story.html">photo link, with good flax-growing information</a>)</span></td></tr>
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<b>When rotted enough, rake up in good sized bundles and bind; keep the buts even and draw to the barn on a very dry day; pack away over your barn floor under the roof.</b></span><br />
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<b>A word as to "getting out flax," as they call it here. When March comes, have your "break" and "swinging board" and "swinging knife" ready, and go at it (a dry day is best); unbind and "handful out," and let the sun shine upon it a little. Finish it all if you can this month. A barn full of flax and no hay the first day of April is rather a poor sign in this </b><b>locality.</b></span><br />
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<b>R.M. Berkshire County, <i>Mass.</i></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7OLhNdCEVRnDkHyYMl2uqpIpeKFO_jKcwyjUv-mEEeHN7iQj6j4KopWjWt9BbJijeegW1Dld7hQymQoE0xMTsF77CMJ3jsdURJMk52IhTvwOLiBgVigAbj4r3uYwL9Oai9HLXM3G38g/s1600/flax_tool_brake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7OLhNdCEVRnDkHyYMl2uqpIpeKFO_jKcwyjUv-mEEeHN7iQj6j4KopWjWt9BbJijeegW1Dld7hQymQoE0xMTsF77CMJ3jsdURJMk52IhTvwOLiBgVigAbj4r3uYwL9Oai9HLXM3G38g/s400/flax_tool_brake2.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A flax break. <a href="http://possumjimandelizabeth.com/xhtml/spinning_flax_tools.html">Click Here</a> to see more flax tools.</span></td></tr>
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com4tag:blogger.com,1999:blog-419744765122775541.post-23410599795289354512013-02-17T21:04:00.000-05:002013-02-17T21:18:19.696-05:00—1873—The Kerry Cattle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">This installment of Agrarian Nation comes from the April 3, 1873 issue of <i>The Cultivator & Country Gentleman</i> newspaper. I am posting it for my friend, <a href="http://kerrycattle.blogspot.com/2012/06/why-kerry-cattle-part-1.html">Richard Grossman</a>, who raises this fine old breed.</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>To the Editors of The Country Gentleman:</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>It will be remembered by many of your readers that in 1860 Mr. Arthur W. Austin of Boston imported a herd of Kerry cattle. They were selected for him by the late Sanford Howard, who wrote a full and very interesting account of the breed, and the particulars of the cattle selected by him, which was published in the Agricultural Report of the Patent Office for 1862.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In 1865 I purchased eight of the descendants of the above herd, from which I have since been breeding, having made some few additions from other families, and frequent sales.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>A few months before his death, I had a correspondence with Mr. Howard, in which he manifested great interest in the breed, and at his request I promised to write him an account of the result of my trial of them. The statement which I would have made to him, I will now give to you.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>But first let me mention that during a recent visit to England and Ireland, I was surprised to find that so many Kerries were found in different parts of those countries. I saw them not only in their native hills around the beautiful lakes of Killarney, but on the grounds of noblemen of England, and in many of the fields along the railroads that I traveled. The finest herd that I saw were in the Park of Blenheim, the seat of the Duke of Marlborough. They were ranging together with a lot of massive Short-Horns, which made them look even smaller than they actually were. The Kerries all wore little bells, to enable the Duchess (as my guide informed me) to find them more readily. He said they were her pets.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>I shall not undertake to give a history of this breed, or a minute account of the animals. Those of your readers who may be sufficiently interested in the subject, can find all that in the Agricultural Report to which I have referred. Suffice it to say that they are small, compactly built, and very hardy animals, not ugly in form, as some suppose (as the Jersey cow comes to be, for instance, as she gets old) but symmetrical in form, with (generally) a straight back and always fine limbs. The horns are long, but gracefully curved and tapered. The head is the coarse part of their bodies, especially in the bull. Their horns are perhaps a little longer than the Devons, but not much, and they resemble that breed more than any other in their general appearance, excepting in color. The Kerries are, or should be, always “jet black,” though sometimes they are red or brindle. Black is the color that is sought and bred for. They have a soft, mellow hide, which is covered with a thick coat of hair. The “milk points” of the Kerry cow are remarkably good. In my herd there is not one that has not a fully developed “mirror,” high and broad, what the Jersey breeders are always seeking for and seldom find, and the udders are of the most approved form, with teats well and equally placed.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>They are not large milkers—that could hardly be expected of such small animals. They yield on the flush say from eight to fourteen quarts per day, but they are persistent milkers, and that is their great point of excellence. What I mean by persistent milkers, is that they continue giving milk long into the winter and near to the time of calving, and without what is called extra feeding. For example, as my favorite way of judging the merits of different kinds of stock is to keep them together, and as nearly as may be under the same conditions of food and care, I have in the same building with the Kerries a herd of pure bred Jerseys and some “natives.” For several seasons I have watched them, and have always found that in the latter part of January, the only cows (of those that are to calve in the following spring) that are giving milk are the Kerries, and this notwithstanding they receive no other food than hay, while the Jerseys have to have some meal and bran to keep them from “running down.”</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>As for the quality of their milk, I once made the following trial: For one week I had the milk of three Kerries and three pure bred Jerseys kept separate and carefully measured. All was made into butter, which was weighed and compared with great care. The result showed that it took 8-3/4 qts. of Kerry milk to make a pound of butter, and 8-7/8 qts. of that from the Jersey cows to make a pound.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The above you will say is rather a “rose-colored” account, but then there is never a rose without its thorn. The thorn—the drawback— in the case of the Kerries, is the fact that they mature very slowly. They could never be profitable for raising veals. The calves are small, and seem to devote all the good milk they consume in their infancy to laying the foundation of a good, hardy constitution for later usefulness. In all my experience with the Kerries, I have had but one heifer drop her calf during the season that she was two years old. They generally come in at three, and afterwards are not as quick to develop into the full usefulness of the mature cow as some other breeds. I believe, however, that a herd of mature Kerry cows will make more milk and butter in a year on the same feed than the same number of cows of any other breed.</b></span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>D.F. Appleton, Ipswich, Mass</b></span></span><br />
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com4tag:blogger.com,1999:blog-419744765122775541.post-69838915675686142582012-12-16T18:31:00.001-05:002012-12-16T18:33:33.630-05:00—1876—Patents onFruits & Plants<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">#119</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">From the <i>Cultivator & Country Gentleman</i> magazine </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">January 27, 1876</span></span></span></div>
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<b><span style="font-size: large;">A correspondent lately sent us the printed copy of a bill introduced in Congress last month by a member from this State, entitled “a bill to encourage the production of new and valuable fruits and plants.” We are asked to publish it at length, or if that is impracticable, at least to express our views as to its merits. The purpose of the proposed act is to secure “the originator or discoverer of any new and valuable fruit or plant,” &c., “the sole right and liberty of growing, propagating and selling such plants for the term of seventeen years.”<br /><br />On former occasions we have quite fully stated our conclusions on this subject and the reasons on which they are based—to the effect, in brief, that we can conceive of no method of accomplishing the objective above specified which must not involve greater injury to the community, and delay and vexation in the introduction of new varieties, than the value of all the “encouragement” it will give to the introducers. <br /><br />Should such a law be enacted, our most earnest advice to all farmers and fruit growers would be not only to abstain from purchases of anything purporting to be thus protected, but also to be extremely careful about buying plants or trees which they suppose themselves to have been familiar for years. The very frequent cases of annoyance and extortion under our present patent laws, where it would be supposed that safeguards for the protection of the public could be devised and put in force, we should regard as sufficient reason for such advice. <br /><br />We find nothing in the present act to change these views. Farmers and horticulturists everywhere would be completely at the mercy of all who chose to enter upon a career of swindling them. It would in all ordinary cases be easier and cheaper to submit than to appeal to the courts for protection. <br /><br />If the time comes when an intelligent community fails to appreciate a good thing when introduced, or to take sufficient interest in improvement of labor for its accomplishment from other motives than that of getting a royalty on the fruits we eat, the grasses of the meadow and the flowers of the garden—we shall hope the public will be willing to rest satisfied with such poor varieties as we already possess, in preference to fettering their hands and pledging their purses, in the manner indicated by laws of this kind. Their result, we believe would be only evil, and that continually, as well for the introducers of new varieties as for the whole rural community.<br /><br />Since the foregoing was written, we find a brief notice of the proposed law in that excellent journal, the New-England Farmer, from which we take a sentence or two to show its purport.<br /><br />“The question is, who will be most benefitted by it, the inventor of the new apples and potatoes, the cultivators who buy the right of producing and selling them, or the lawyers who settle the disputes arising between the two parties? Deliver us from growing any fruit we cannot give away if we choose.”<br /><br />“If every squash or pumpkin we buy for the table must have the seeds destroyed to prevent them from sprouting, for fear of infringing on somebody’s patent, deliver us from the patent laws, or the pumpkins.”</span></b></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I was very pleased to <span style="font-size: large;">discover</span> this <span style="font-size: large;"><span style="font-family: Georgia,'Times New Roman',serif;">particular</span></span> excerpt from America's agrarian era. The wisdom and foresight expressed by the editors of the Cultivator & Country Gentleman paper is remarkable. <span style="font-size: large;">136 years ago, these men</span> saw patenting of plants as a dangerous slippery slope—as "only evil, and that continually." The <span style="font-size: large;">bills</span> were eventually passed, and more have followed.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Such laws paved the way for the rise and domination of Monsanto over world agriculture. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">"Only evil and that continually."</span></span></div>
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-17411893032336615912012-12-09T12:53:00.000-05:002012-12-09T12:54:33.270-05:00—1869—A Remedy ForCanada Thistle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">#118</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0WFmAxZERFfxJRCDBQB3AoVySVf4X2LdwKac2R9SMs5Z8yStqCmPm1peFzHobezYzvaI2be1XVqziR8d6bX2kycpuCa_r5JA4caBK90qPkO8AM8cD1hmep1rYrecSpF_vm0jMUxfH28/s1600/Canada-thistle-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0WFmAxZERFfxJRCDBQB3AoVySVf4X2LdwKac2R9SMs5Z8yStqCmPm1peFzHobezYzvaI2be1XVqziR8d6bX2kycpuCa_r5JA4caBK90qPkO8AM8cD1hmep1rYrecSpF_vm0jMUxfH28/s400/Canada-thistle-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A young <a href="http://www.btny.purdue.edu/pubs/ws/canadathistle/CanadaThistle.html">Canada thistle</a></span></td></tr>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">From the <i>Cultivator & Country Gentleman</i> magazine </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">May 20, 1869</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The large fields covered with thistles on many farms, and the small amount of labor that can be spared for their destructions, are at variance. We must find some cheap and sure remedy, or pay a thistle tax beyond all computation. Canada thistles bear seed in abundance, some years more than others, and it is scattered by the winds and planted by the frost and rain, so that any acre of land in this neighborhood poorly tilled, will show Canada thistles. Now for a remedy.</b></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="letter-spacing: 0.0px;"></span><br /></b></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In pasture lands, stock heavily, so as to feed close, either with cattle, sheep, or horses, or all together. Carry into the lot twice the quantity of salt that your stock would eat, made into a weak brine and put a little on a thistle here and there until it is gone. Repeat this once or twice a week for a single season. It induces the stock to eat the thistles. They become fond of them and will eat them quite clean.</b></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="letter-spacing: 0.0px;"></span><br /></b></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>N.P. Hedges</b></span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Wales Centre, N.Y.</b></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBwo8iF7LXsAtpKIkxtGn_YU6MdHCpTtVLhbIbUiMtOdvTASWBNEDO1BnzZNKdnlGqWdEOFZxIBsdA05bEvb1Aqflz6D7_8fJathnuqJg94c9_lV_NBqh1Gs2gVlKLQkprdTKLqJ8w2I/s1600/JHCowEatsCanadaThistle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBwo8iF7LXsAtpKIkxtGn_YU6MdHCpTtVLhbIbUiMtOdvTASWBNEDO1BnzZNKdnlGqWdEOFZxIBsdA05bEvb1Aqflz6D7_8fJathnuqJg94c9_lV_NBqh1Gs2gVlKLQkprdTKLqJ8w2I/s400/JHCowEatsCanadaThistle.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cows eating Canada thistle (<a href="https://extension.usu.edu/behave/htm/learning-tools/using-livestock/Unpalatable-foods">photo link</a>)</span></td></tr>
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com2tag:blogger.com,1999:blog-419744765122775541.post-7416580222423331272012-12-01T18:04:00.002-05:002012-12-01T18:36:43.643-05:00—1876—Comb Protectors<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">#117</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://chickenswithhats.tumblr.com/"><span style="font-size: small;">(photo link)</span></a></td></tr>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">From the <i>Cultivator & Country Gentleman</i> magazine </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">January 13, 1876</span></span></div>
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<b><span style="font-size: large;">A correspondent gives the <i>Fancier's Journal</i> the following description of a hood for protecting the large combs of Spanish and Leghorn fowls, in order that they might not be disqualified from competition at shows, by loss of combs from freezing:</span></b></div>
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<b><span style="font-size: large;">I generally make them out of cotton-flannel. Take two pieces of cloth and pin them together. Then lay on the pattern and cut the hood out, and sew it around the edges, leaving a space for base of comb. Then take a piece of narrow tape or cord rubber, two and one-half inches long, and sew the ends on the base of the hood, one and one-quarter inches from the front of the hood, and it is finished.</span></b></div>
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<b><span style="font-size: large;">Then catch the bird and hold its head firmly. Pull the hood on the comb, pulling it well on till it reaches the base of the comb. Then put the rubber throat latch under its bill. Then place the bird on its feet and I defy all cold to freeze it. I used them on my fowls last winter with perfect success.</span></b></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><b><span style="font-size: large;">*****</span></b></div>
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<span style="font-size: large;">You can buy <a href="http://chickendiapers.com/">diapers for your chickens</a> but as far as I know no one sells hats. Chicken hats would not only serve to protect combs from freezing in winter, they could also protect a chicken's head from being pecked by other birds. And, of course, they would be very stylish. </span></div>
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<span style="font-size: large;">So here's an idea for some imaginative and enterprising person. There isn't a doubt in my mind that you would be able to sell chicken hats on the internet, and probably more than you might imagine.</span></div>
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com8tag:blogger.com,1999:blog-419744765122775541.post-83964867022217880012012-08-25T15:11:00.000-04:002012-08-25T15:11:48.871-04:00—1871—How To Use Your Currants<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">#115</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MqmTmyvmzPpgRQtKm2l_ZxFP0pU19gpYTx8dXqKL2-66XFYvCrCIwOayk9Zgx9mU42zUyxwBG2ng8CS6hIVjZ3yF6jBiO_OoVTJBx4xR05Api88htDmtIyVDa_ZpolQporFrhRYbeaA/s1600/22currants600.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MqmTmyvmzPpgRQtKm2l_ZxFP0pU19gpYTx8dXqKL2-66XFYvCrCIwOayk9Zgx9mU42zUyxwBG2ng8CS6hIVjZ3yF6jBiO_OoVTJBx4xR05Api88htDmtIyVDa_ZpolQporFrhRYbeaA/s400/22currants600.1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Black, red, and white currants. (<a href="http://www.nytimes.com/2009/07/22/dining/22currant.html">photo link</a>)</span></span></td></tr>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The following article, titled "How To Use Your Currants," comes from the 1871 Cultivator & Country Gentleman newspaper</span></span></div>
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Jelly</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">For currant jelly, gather the currants when fully ripe; wash thoroughly clean from soil, squeeze the juice through a flannel bag, having first poured a teacupful of boiling water upon ten or twelve pounds of fruit. Measure the juice, and to every pint of it add one pound of the best lump sugar. Boil together twenty-five to thirty minutes, skimming off all the froth that rises; (this should go into the vinegar jug, that should sit behind the stove, ready to take in all such things.) When perfectly clear, strain through a jelly strainer or sieve, into cups or tumblers. When it is cold and solid, cut round pieces of white paper, dip them in alcohol and lay over the jelly; then paste stiff brown paper all over the tops of the dishes, and label them, with the date. There is no need of removing the stems for jelly, if the currants are well washed.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Wine</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take fully ripe berries on the stems, put them into the fire and let them become heated through; then press out the juice through a flannel bag. If a quantity of fruit is to be prepared, wash the clothes wringer thoroughly, and put the bag containing a portion of currants, through its rollers. To every gallon of juice add two quarts of hot water and four pounds of white sugar. Mix all together; put into a jug and tie millinet or lace over the mouth to keep out the insects. Set in a warm place to ferment. In a month or six weeks the wine can be corked up. Let it remain in the jug, in the cellar, until April, then pour off the clear liquor, and bottle tightly.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Vinegar</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A good article of vinegar can be made from the mash that is left from jelly and wine. Pour boiling water over it but not too much; let it be quite colored with the juice; then to every gallon of it add one quart of molasses; set in the sun to ferment; and in three months, if not sooner, you will have a delicious vinegar.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Spiced Currants</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">These make a relishing accompaniment to roast meats, etc. Take the stems from five pounds of currants; add to them four pounds of brown sugar, three tablespoonfuls of ground cinnamon, two tablespoonfuls of ground cloves and a pinch of salt; add one pint of vinegar. Boil in a porcelain kettle for one hour; keep in jars tightly covered.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Preserves of Jam</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">take the currants from the stems and to every pound of them put three-quarters of a pound of white sugar; mash them up with a pestle, and boil for half an hour, skimming well. This is a good substitute for cranberry sauce with poultry.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Dried Currants</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take seven pounds of currants, one pound of sugar, and cook till completely broken up; strain through a colander; boil the juice down to a thick syrup; add the currants that were left in the colander; cook as thick as possible without burning; spread on platters to dry in the hot sun, or an oven not too hot to dry slowly; one day is usually enough for one side; cut up into small squares; turn and dry on the other side. It is deliciously flavorful and agreeable to the mouth of a fevered patient. Lay a small bit on the tongue and let it dissolve, or dissolve it in cold water for a refreshing drink.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Iced Currants</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Select large, full bunches of currants; dip them in the white of egg, and then roll in powdered sugar. A very handsome dish for dessert or supper.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Ice</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Squeeze out two quarts of currant juice, add it to one pint of cold water and three pounds of white sugar. Put into the freezer and beat into it the whites of three eggs, whipped to a stiff froth; freeze the mixture. This makes an elegant dish for dessert, as it freezes in a pink colored foam, which is very delicious.</span><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Currant Syrup</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">That three quarts of currant juice and three pounds of white sugar; boil for twenty minutes, and bottle while hot, sealing the corks tightly with a wax made of rosin and tallow. This affords a pleasing beverage when mixed with ice water, and is valuable in the sick room.</span></span></b><br /></div>
Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com0tag:blogger.com,1999:blog-419744765122775541.post-64789954516837915812012-08-22T05:47:00.001-04:002012-08-22T05:55:55.005-04:00—1877—"Cherry Bounce"<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large;">#114</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJjTYF7Uc4_GE-5-8nBF1Dk1FnZbApyMKSKXtPRK5kn0XPCb1T81Mu0e7oQ7FJYy6UEurW92fU87iTXOvj_eyFyZIVtR3ExOgeNVAvojR249kAQ6pic0oy3BNKHsYyKXPPLJC6UL8dsM/s1600/1154d1281318721-wild-black-cherry-prunusserotina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJjTYF7Uc4_GE-5-8nBF1Dk1FnZbApyMKSKXtPRK5kn0XPCb1T81Mu0e7oQ7FJYy6UEurW92fU87iTXOvj_eyFyZIVtR3ExOgeNVAvojR249kAQ6pic0oy3BNKHsYyKXPPLJC6UL8dsM/s400/1154d1281318721-wild-black-cherry-prunusserotina.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wild Black Cherries</span></span></td></tr>
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<b><span style="font-size: large;">Procure wild black cherries; pound them, in order to break the pits. Then mix them with sugar [and] good whiskey or rum, in the proportion of a gallon of spirits and two pounds of sugar to a couple of quarts of cherries. Put the whole in a tight cask. Shake it up once every day for three months; then let the liquor run through a thick cloth twice to clear it. Keep it, well strained, in casks or bottles. This is very good for bowel complaint, and a fine tonic.</span></b></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[The Cultivator & Country Gentleman]</span></span><br />
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Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-26848821805118731292012-08-18T20:49:00.000-04:002012-08-22T05:50:07.783-04:00—1871—Sunflower As A Field Crop<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Isaac Leuty of Sanilac Co., Michigan, states in the Western Rural that he has cultivated the “Mammoth Russian Sunflower,” as a field crop, with great success. He plants in drills 4 feet apart, and 18 inches in the drill, requiring two quarts of seed per acre. Many of the stalks grow 16 feet high. They want rich land. From eight to ten tons of leaves have been gathered from an acre, making good feed for cows, horses and pigs. The first leaves are pulled in July, going up 3 or 4 feet high. The next pulling is as high as a man can reach. They make good green food when pastures are dry. The tops with the seed are cut with a sickle, as high as a man can reach, putting a dozen bundles in a shock, as soon as the seed glazes. In winter, the seed is threshed with a flail, the main heads reserved for seed and the small ones threshed separately. The main heads gave 31 bushels per acre, and the small ones 16 bushels—47 per acre. Have any of our readers had similar success?</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[The Cultivator & Country Gentleman] </span></span></span></span><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></b></div>
Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com1tag:blogger.com,1999:blog-419744765122775541.post-36728259558823042652012-08-04T17:51:00.001-04:002012-08-04T17:52:15.136-04:00—1748—Molasses From Sweet Apples<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Today’s <b>Agrarian Nation</b> excerpt is a real gem. It comes from the February 25, 1875 edition of “<i>The Cultivator & Country Gentleman</i>” a popular weekly agricultural newspaper of the 1800’s. I own several, bound, yearly volumes of the oversize periodical and am slowly making my way through them, looking for tidbits of interesting information, just like this.....</span></span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">To The Editors of The Country Gentleman—The following is from an old book published by B. Franklin and D. Hall in 1748, at Philadelphia. At this time, when there is such a superabundance of apples, it may be suggestive, as well as interesting for its antiquity. </span></b><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">H.B.O. Whitinsville, Mass<b>.</b></span></i><br />
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br /></span></b><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">A new sort of Melasses made of Apples; the Account communicated to the Royal Society, by Paul Dudley, Esq; of New England, and published in the Philosophical Transactions, Numb 374.</span></i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br /><br />The apple that produces the Melasses is a Summer Sweeting of a middling size, pleasant to the Taste and full of Juice, so that 7 Bushels will make a Barrel of Cyder. The manner of making it is thus; you must grind and press the Apples, and then take their Juice and boil it in a Copper till three Quarters of it is wasted, which will be done in about 6 Hours gently boiling, and by that Time it comes to be of the Sweetness and Consistency of Melasses.<br /><br />Some of our People scum the Cyder as it boils, others do not, and yet there seems to be no great Difference in the Goodness.<br /><br />This new Melasses answers all the Ends of that made by the sweet Cane imported from beyond [the] Sea. It serves not only for Food and Brewing, but is of great Use also in preserving of Cyder; two Quarts of it put into a Barrel of rack’d Cyder will both preserve, and give it a very agreeable Colour.<br /><br />The Apple Melasses was discovered a few Years since, by a Gentleman of my Asquaintance, at </span></b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Woodstock</i></span><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">, in this Province, a Town remote from the Sea, and where the </span></b><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">West-India</span></i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> Melasses is dear and scarce; he ingeneously confesses the Discovery was pure accidental, but ever since he has supplied his Family with Melasses out of his orchard, and his neighbours also now do the like, to their great Advantage. Our country farmers run much upon planting Orchards with these sort of Sweetings, for fatening their Swine, and assure me it makes the best Sort of Pork. And I know the Cyder made of them to be better than that of other Fruit, for Taste, Coulour and keeping.</span></b><br />
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<span style="font-size: large;">The "Melasses" (Molasses) spoken of in today's excerpt is what became known as boiled cider syrup, and was once a very popular item in the Northeastern U.S. In addition to making hard cider and cider vinegar, making boiled cider syrup was a way of preserving the apple harvest without refrigeration. Another way of preserving the harvest was to make pure cider jelly. Apples are full of pectin and if you boil cider to just the right point, pour it in a jar and cap it, the cider will jell. No sugar is added. It's nothing but apple, and by all accounts it is delectable.</span></div>
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<span style="font-size: large;">You can learn more about making boiled cider syrup and pure apple jelly at my Whizbang Cider web site. Here is the link: <a href="http://www.whizbangcider.com/2012/08/test-3.html">Boiled Apple Cider Syrup & Pure Cider Jelly</a></span></div>
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<br /></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com0tag:blogger.com,1999:blog-419744765122775541.post-4433128248927467362012-07-29T16:27:00.001-04:002012-07-29T16:36:02.666-04:00—1876 & 1883—Clover For Manure<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Clover in Full Blossom</span></span></td></tr>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #274e13;">-1876-</span></span></span></b></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #274e13;">For Manure</span></span></span></b></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: white;">.</span></span></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>The venerable John Johnston, of Geneva, who is now eighty-four years old, and who says he thinks the average of all his wheat crops would be not less than twenty-eight bushels per acre, while he has raised, many times, over thirty-five bushels, and occasionally forty-two bushels, thinks it indispensable to success in wheat-growing to plough under clover.</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>It may seem at first an absurd project to attempt to improve land by ploughing into it what has just grown out of it. If the clover drew all its nourishment from the land alone, this would be true. The clover, however, has the property f drawing large quantities of nitrogen from the air which are stored for the use of the grain crop following, which can absorb nitrogen only by its roots. Clover, then, is to be regarded as the cheapest known source of nitrogen and organic matter, carbon, &c., but it cannot restore to exhausted land either potash or phosphates; and if our land is deficient in these essentials, we must add them to the clover before we can expect a good yield of grain. In New York this has not yet proved necessary, as the clover alone, with such manure as could be easily obtained, has been able to maintain the fertility of the land, under judicious rotation, for scores of years. Experience may prove that we may need in addition to use some potash and phosphate. Now, the potash can be had cheaply in the German potash slabs, and super phosphate can be prepared of good quality so as to be sold at $25 per ton, if it were not mixed with any nitrogenous manure. It is the nitrogen that cots, and which can be cheaply supplied by the farmer himself by ploughing under clover. The manufacturer of so-called super phosphate generally mixes some nitrogenous compound with the super phosphate at a cost which the farmer can ill afford to pay, even if he gets an honestly-mixed article—the purpose of the manufacturer being to get a manure which will produce a visible and immediate effect upon foilage when applied to farm crops. The farmer can buy his nitrogen, by ploughing in clover, at a price with which no trader can ever possibly compete, with the additional advantage of loosening the soil by the decomposing vegetable matter. The clover should be ploughed under when in full blossom. If the land will produce two crops, the first may be cut for hay, and the second ploughed under for manure.</b></span></span></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #274e13;">-1883-</span></span></span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>Why don’t you sow more clover? Both science and practice dictate the more frequent use of clover as a green crop to be ploughed in for the use of subsequent crops. It is not a very expensive mode of fertilizing land. So let us try it, and do it thoroughly. Use plaster freely to induce a heavy growth, and then resist the temptation to cut and cure the crop for hay, plough it in when in full bloom, and follow it with some grain crop, watching the result.</b></span></span></div>
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-3622988567931318102012-07-21T19:00:00.000-04:002012-07-21T19:00:14.804-04:00—1889—Guernsey and Jersey Cows<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This picture comes from the August 19, 1875 Cultivator & Country Gentleman magazine. I own several years of this magazine and would like to someday make a collection of notecards with with the old cow illustrations. </span></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>Fashions change in farming and stock-raising almost as much as they do in millinery, though perhaps,not quite so often. We are always aiming after something that is new, something that everybody else hasn’t got. Every farmer will remember that a few years ago, the Jerseys were regarded as the “fashionable” breed, and their merits were claimed to be greater than could be found in any other class of cattle, especially for the butter dairy. The enthusiasm for them led to frequent and extensive importations, and it must be admitted that they have exercised a great and important influence on the common or native stock of New England, which they have, no doubt, greatly improved.</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>More recently the Guernseys have rather taken the lead, and many claim for them the very first place at the head of the dairy breeds, upon our farms, as being better adapted for general purposes than even the Jerseys. The Channel Islands of Guernsey and Jersey are only about twenty miles apart, but the cattle of the two islands have been kept quite distinct for very many years, no animal of the bovine species having been allowed to land alive on the island of Jersey for nearly a century, while the Guernsey farmers have been equally jealous of all contamination of their neat stock for centuries. The result is that they are reaping a rich harvest of profit for their long and jealous care, just what the islands of nantucket and Martha’s Vineyard might do here by taking the same care.</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><b>The Guernseys are somewhat larger than the Jerseys, and the butter made from their milk is of a deeper yellow. Their color is most commonly a shade of orange, with some patches of white. The horns are short and often turn upward and inward, giving them a rather unique and stylish appearance. The general look and outline of the two breeds, and Jerseys and Guernseys are similar, and the color is very much the same, as well as other general characteristics, like the quality of their milk. Both are eminently fitted for the butter dairy. On ordinary keeping many Guernseys have yielded from fourteen to twenty-two pounds of butter a week, enough, certainly, to satisfy the ambition of any reasonable dairyman. The number of pure Guernseys in this country is now about equal to that upon their native land.</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">[Thomas’s Farmer's Almanac]</span></span></div>
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<br /></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com1tag:blogger.com,1999:blog-419744765122775541.post-81532831695267899782012-07-16T21:13:00.003-04:002012-07-16T21:16:19.251-04:00—1864—Urine, Muck & Other Matters<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large; font-weight: bold;">On most farms there can be found located somewhere upon the premises a muck hole which for ages has been filling up with decomposed vegetable matter. Shovel this muck into piles, to remain until dry, then it should be carted into the barn yard to be used as circumstances require. In mixing it with the manure in the yard, select the lowest places to spread it on, so that the drainage from the higher parts of the yard, or urine from the stable may flow upon it. Spread a quantity of it every night as litter for the cattle to lie upon. This earth, impregnated with urine, kneaded under the feet of the cattle, will lose nothing which has been given to it. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large; font-weight: bold;">Soap suds, and all the urine, &c., from the chambers, should be mixed with the manure heap composed of earth. The result of observations shows that a man renders per day at least three lbs. of urine and other matters; this, multiplied by 365 days, gives a yearly product of 1100 pounds per person, or 11000 pounds for ten persons who ordinarily live upon a farm. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large; font-weight: bold;">We hope the few foregoing remarks on manure making will serve to lead the industrious farmer into new channels of operation</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">[Leavitt’s Farmer's Almanac]</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large;">This old almanac entry speaks of something that was common in the <b>Agrarian Nation</b>—the use of "night soil." Night soil is human excrement ("other matters") used for fertilizer.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large;">In my extensive collection of "Cultivator & Country Gentleman" magazine from the late 1800's there are ads for "Poudrette." Poudrette is defined as "a manure made from night soil, dried and mixed with gypsum, charcoal, etc."</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large;">It's interesting to note that "poudrette" is still being sold to farmers. It is municipal sewage sludge and it's now called "biosolids." </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: large;">I have no problems with using properly treated "humanure" as a fertilizer, but sewage sludge has all kinds of potential toxins in it. I'll bet the biosolids of today are a whole lot more toxic than the poudrette of the late 1800s. You can learn more about sewage sludge used in agriculture at this link: <a href="http://www.usludgefree.org/basic.html">United Sludge-Free Alliance</a>.</span></span></div>
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-36020215267891622052012-06-11T06:22:00.002-04:002012-06-11T06:22:34.224-04:00—1859, 1862 & 1874—Cow Excerpts<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxlgoYYn5HoS-DDVLQP828AcY995VZtnl6VBFU3fVc4DIUnRgTR1Q1M7b59nGHJSW7UpHWl1PxBqmyRCGo3oiThmByy3bWAurCOfewQhsASTlqTACypB65PjUFLo33hqaHKqj0njz8LE/s1600/dairy-cow.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxlgoYYn5HoS-DDVLQP828AcY995VZtnl6VBFU3fVc4DIUnRgTR1Q1M7b59nGHJSW7UpHWl1PxBqmyRCGo3oiThmByy3bWAurCOfewQhsASTlqTACypB65PjUFLo33hqaHKqj0njz8LE/s400/dairy-cow.gif" width="400" /></a></div>
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<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1859-</span></span></b><br />
<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">A Valuable Cow</span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A gentleman of Dorchester, Mass., who has an excellent cow, has, at our request, furnished the following description of her, together with a statement of her yield of milk, &c., in a letter dated June 23, 1858:</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">“She was raised by me, on my estate in Dorchester, and is six years old this spring. Her dam was from the farm of Gov. Lincoln, or Worcester—a cross of a native cow with the progeny of the celebrated bull Denton, from the Williams farm in Northboro. Her sire was a full-blood Ayrshire. She has given, for the first twenty-one days in June, 436 quarts, or a fraction less than 21 quarts per day, beer measure, or 25 quarts wine measure. Weight of the milk, 1085-1/2, or 51 lbs. 10 oz. per day,—about her estimated weight on the hoof. The proportion of cream is 13 per cent. She has given us a little more than 10 lbs. of butter per week, besides the cream used for the family. She has had nothing but grass, and is milked regularly at 6 A.M. and 6 P.M.”</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoTXpm1GMV3wQc6ZbYoWn8FcGTgwq9Q6lwz1VCw3BSv0M-FYTZAtAlGbIe3ABlbe228N05l5z6W33ARhioPlH9X-Xi-5-LDY4C_Ar8RZQjD687eq1tllwP_S5KWDY7j4q7MC0J4fFOas/s1600/Milking-Girl-Cow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoTXpm1GMV3wQc6ZbYoWn8FcGTgwq9Q6lwz1VCw3BSv0M-FYTZAtAlGbIe3ABlbe228N05l5z6W33ARhioPlH9X-Xi-5-LDY4C_Ar8RZQjD687eq1tllwP_S5KWDY7j4q7MC0J4fFOas/s400/Milking-Girl-Cow.jpg" width="400" /></a></div>
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<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1862-</span></span></b><br />
<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Good Points of a Cow</span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">We offer the following doggerel lines, as combining what are popularly considered the good points of a cow, such as is commonly among the short-horned breed of Yorkshire:</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s long in her face, she’s fine in her horn,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’ll quickly get fat without cake or corn,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s clean in her jaws, and full in her chine,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s heavy in flank, and wide in her loin.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s broad in her ribs, and long in her rump,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A straight and flat back, without e’er a hump;</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s wide in her hips, and calm in her eyes,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s fine in her shoulders, and thin in her thighs.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s light in her neck, and small in her tail,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s wide in her breast, and good at the pail;</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s fine in her bone, and silky of skin,</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">She’s a grazier’s without, and a butcher’s within.</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Leavitt’s Farmer's Almanac]</span></span><br />
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<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1874-</span></span></b><br />
<b style="color: #0c343d;"><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Cows on Grass</span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The best food for a dairy cow is grass. There can be no doubt about that. It is as plain as the nose on a face.</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT3AXHZCYxdhN_kRlTVERKyRnGoyOTwRg_nRQCMKaC6YDEF7WdvRH_ZWs9hWbxljtdOA-VdVq8VQGYZmIH8a7JzjceHseo9Jnh_HNZCU7xGKNG-BUZbi12AIOHF_JGpv7EhKjRwBDa2w/s1600/Woman+milking+a+cow%252C+State+Agricultural+CollegeColorado+Agriculture+College.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT3AXHZCYxdhN_kRlTVERKyRnGoyOTwRg_nRQCMKaC6YDEF7WdvRH_ZWs9hWbxljtdOA-VdVq8VQGYZmIH8a7JzjceHseo9Jnh_HNZCU7xGKNG-BUZbi12AIOHF_JGpv7EhKjRwBDa2w/s400/Woman+milking+a+cow%252C+State+Agricultural+CollegeColorado+Agriculture+College.jpg" width="400" /></a></div>
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<span style="font-size: large;">Speaking of cows, my friend, Richard Grossman, has started a new blog about raising Dexter and Kerry cattle on his fifth generation family farm in western Pennsylvania. You can read it here: <a href="http://kerrycattle.blogspot.ca/">The Craighill Herd of Kerry & Dexter Cattle</a>.</span></div>
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com5tag:blogger.com,1999:blog-419744765122775541.post-73969554995156934212012-05-14T06:10:00.001-04:002012-05-14T06:10:12.670-04:00Home Economy Excerpts1830, 1833, 1834, 1849, 1852 & 1859<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">#103</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8j45pEZ9VY1cNoLL5z3_lLhjgd9k9xYbzBZMDhR9j5noy-uRvCStMqPL1TEJdd3AQ_pwWkM1IoHjtv2BRyiYDbZL4hHRZB52jqOgd1BYls5Ze9DwR4sgcpJeu8iN7Z1aJJ4caFvEP84/s1600/Shaker+Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8j45pEZ9VY1cNoLL5z3_lLhjgd9k9xYbzBZMDhR9j5noy-uRvCStMqPL1TEJdd3AQ_pwWkM1IoHjtv2BRyiYDbZL4hHRZB52jqOgd1BYls5Ze9DwR4sgcpJeu8iN7Z1aJJ4caFvEP84/s400/Shaker+Kitchen.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I took this is a picture of a kitchen at Hancock Shaker Village in </span><span style="font-family: Arial,Helvetica,sans-serif;">Pittsfield</span><span style="font-family: Arial,Helvetica,sans-serif;">, Massachusetts </span></span></td></tr>
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<b><span style="font-size: large;"><span style="color: #0c343d; font-family: Verdana,sans-serif; font-size: x-large;">-1830-</span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-family: Verdana,sans-serif; font-size: x-large;">Easy and Safe Puke</span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take two tea-spoons full of mustard from the mustard pot, or the seed, mix it with warm water,—and swallowed, instantly operates as an emetic; and is recommended in case of accidental or other internal poisoning.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—1830, Thomas’s</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">. </span></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1833-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">To Destroy Musquetoes</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take a few hot coals on a shovel or chafing dish and burn some brown sugar in your bedrooms and parlors, and you effectually destroy the musquetoe for the night. The experiment has been often tried by several of our citizens, and found to produce the desired effect.</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Maine Farmer's Almanac]</span></span></span><b><span style="font-size: large;"></span></b><br />
<b><span style="font-size: large;"><span style="font-size: x-small;">.</span></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1834-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Charcoal Poultice</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">To half a pound of the common oatmeal <a href="http://www.1828-dictionary.com/d/search/word,cataplasm">cataplasm</a> or poultice, add two ounces of fresh burnt charcoal, powdered and sifted. Mix the whole well together, apply it to foul ulcers or sores of any kind, and it will speedily remove the unhealthy appearance, and destroy the fetid smell.</span></span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span></span><b><span style="font-size: large;"></span></b><br />
<b><span style="font-size: large;"><span style="font-size: x-small;">.</span></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1849-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Daily Bathing</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A distinguished writer upon health and longevity says, “Extend the same favor, daily, to your whole person, that you do to your face and hands. All you require is two to five quarts of cold water (and as much more as you please), and one or two towels; the whole operation need not occupy five minutes. When you can faithfully and fearlessly wash yourselves all over with cold water daily, you will have taken a vast step in the commencement of uninterrupted health.” </span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">[Thomas’s Farmer's Almanac]</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-size: x-small;">. </span></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM_jrEY8nE1G9swZvu9wp4nqhTEiQXz556IwMzWHhu-Ou7IrwGSLpbtXLvWy-X8B9UQoWMh88WCQHrYu3yEIEi5efpXyzSYRNultvWQknEDBfC7jAUUvYJ5n4x3PL_NTWr71uzlbcZjU/s1600/Shaker+Kitchen+%232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeM_jrEY8nE1G9swZvu9wp4nqhTEiQXz556IwMzWHhu-Ou7IrwGSLpbtXLvWy-X8B9UQoWMh88WCQHrYu3yEIEi5efpXyzSYRNultvWQknEDBfC7jAUUvYJ5n4x3PL_NTWr71uzlbcZjU/s400/Shaker+Kitchen+%232.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Here's another view of the shaker kitchen at Hancock. Notice the pipe on the ceiling. The Shakers had plumbing. They also installed electricity when it became available. Hancock Shaker Village came into existence in 1960, when the Shaker population dwindled to only a couple of old ladies<span style="font-size: large;"><b>.</b></span></span></span></td></tr>
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1852-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Good Yeast</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Boil a handful of hops in 3 pints of water; add 3 mashed boiled potatoes; strain, and mix with a cupful of flour; set aside to cool, and then add a tea-spoonful of sugar, and bottle up for use. A more permanent ferment is made by boiling a quantity of wheat-bran and hops in water; the decoction is not long in fermenting, and when this has taken place, throw in a sufficient portion of bran to form the whole into a thick paste, which work into balls, and afterward dry by a slow heat. When wanted for use, they are broken, and boiling water is poured upon them; having stood a proper time, the fluid is decanted, and in a fit state for leavening bread.</span></span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Maine Farmer's Almanac]</span></span></span><b><span style="font-size: large;"></span></b><br />
<b><span style="font-size: large;"><span style="font-size: x-small;">.</span></span></b><br />
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<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1859-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Ox-Marrow <a href="http://www.1828-dictionary.com/d/search/word,pomatum">Pomatum</a> </span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">For the Hair</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Melt four ounces of beef marrow, one ounce of yellow wax, and six ounces of lard; perfume, while cooling, with oil of <a href="http://www.1828-dictionary.com/d/search/word,bergamot">bergamot</a> or the essential oil of almonds.</span></span></b><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Leavitt’s Farmer's Almanac]</span></span></span><b><span style="font-size: large;"><br style="font-family: Georgia,"Times New Roman",serif;" /></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BC99uPyGx0MgE5tF-qiFZo8oFdTSc9dThYBO-iwub67LH-dkEukG-RBxGzxExeQACUqW_FJbreOulDB82WSMo8fGVULQQT1_fX90V3duQ4uRn49Tef7z5OwkhyphenhyphenY-8k0OXyNKpQgd63U/s1600/shaker+rolling+pins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BC99uPyGx0MgE5tF-qiFZo8oFdTSc9dThYBO-iwub67LH-dkEukG-RBxGzxExeQACUqW_FJbreOulDB82WSMo8fGVULQQT1_fX90V3duQ4uRn49Tef7z5OwkhyphenhyphenY-8k0OXyNKpQgd63U/s400/shaker+rolling+pins.jpg" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">These rolling pins were at Hancock Shaker Village. I have never seen a double rolling pin like these before, and don't know the advantage that a double roller would have. I could have bought one in the village gift shop for $60 but, as much as I like the novelty, I don't really need a rolling pin.</span></td></tr>
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<br /></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com4tag:blogger.com,1999:blog-419744765122775541.post-23256948868369687382012-04-23T16:20:00.001-04:002012-04-23T16:20:55.915-04:00—1868—Hints On Fattening Stock<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"># 100</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIJdNPmn1U8BL2R2higYReUBgBo1o-8Pxx6WFWxSskJPdXJvjKRS-fhgklvxdoKDc-TxRDWKBcCKQDRPEAmKrbk95VTLIv1_Z_wC9EAnB3hU5Bo0rNTuaFFEGOLXumNXxVz2AgG3AjWY/s1600/=Cattle_Ranching_and_Farming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIJdNPmn1U8BL2R2higYReUBgBo1o-8Pxx6WFWxSskJPdXJvjKRS-fhgklvxdoKDc-TxRDWKBcCKQDRPEAmKrbk95VTLIv1_Z_wC9EAnB3hU5Bo0rNTuaFFEGOLXumNXxVz2AgG3AjWY/s400/=Cattle_Ranching_and_Farming.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">As to rapid fattening, study the habits and requirements of fattening stock. All animals, when at liberty, take considerable exercise. Hence it is evident that a box stall, or “pen," is better than to tie by the neck or in stanchions. Cattle at pasture eat often, and take comparatively little rest except at night. From this it would appear that frequent feedings-- that is, at least three or four times a day-- are better for fattening cattle than larger quantities at longer intervals. </span></b></div>
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<b><span style="font-size: large;">Ease, warmth, quiet, and comfort are quite indispensable to the rapid accumulation of fat. Hence pens out of the sight of store cattle, or well-sheltered sheds, well littered, removed from any disturbance from any operations which may be going on about the premises and which might distract the animal, are important. Fattening cattle must be treated with great gentleness and familiarity. All domestic animals are wonderfully sensitive to human kindness, and none more so than fattening cattle. Card or brush them every day. It promotes rapid progress in taking on fat. Rest and repose being of the utmost importance, careful attention to the litter is essential. A good, soft comfortable bed is almost an essential requisite. It is of little use to give the best and richest of food if the bed is hard and uncomfortable. The progress will be unsatisfactory. A soft bed tempts the creature to lie down more of the time. In feeding, or attendance of any kind , be regular in time, prompt and quick, so that the animal may, as soon as possible, be left to undisturbed repose. Never expose a fattening beast to wet, or cold, stormy weather.</span></b></div>
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<b><span style="font-size: large;">As to food, an infinite variety presents itself for consideration, but with us Indian corn meal, ground fine, will form the basis, as being most available. Still its is desirable to study change, both to promote the health and to stimulate the appetite. For a full grown ox, two bushels of turnips, sliced up, per day, with ten or twelve pounds of good meal, or say five pounds of linseed meal and three pounds of Indian meal, and as much good hay as the animal will eat, is none too much. A scanty allowance of water should be given. If you are disposed to take a little pains, the hay may be run through a hay-cutter, put into a box with a tight cover, the meal sprinkled over it, and scalding hot water poured on, when it should be covered up, and may stand for hours. If it begins to ferment, no matter. It is better. If you have plenty of caraway seed, you may add a little of that to the meal to advantage. if the animal seems to get cloyed or sick of one kind of food, try another. Oatmeal is a good change, and shorts may be resorted to occasionally. </span></b></div>
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<b><span style="font-size: large;">Of the roots, feed the round turnips first then the Swedes, or ruta-bagas, and the mangolds last. If you have such a box as I mentioned, you can make a layer of six inches of cut hay, packed down solid, and then a layer of cut roots, say two inches thick, and on the roots, the meal may be put; if in a boiling condition, all the better; and so on, in similar alternate layers, till the box is full. Stir it up a little, and pour on a little hot water, and cover up, an let it stand, say twenty-four hours. The roots will be cooked in this time. After the first few days the animal will devour this mixture with the utmost greediness, even if the hay is not of the best quality. For a medium sized animal six pounds of meal will do, and one bushel of roots; and it is better to begin with four pounds of meal, and gradually increase the quantity. Linseed and Indian meal mixed is better than either alone. Some straw may be used if the mixture is made as suggested above. The roots must be made quite clean, or they will cause the animal to scour. If you can get hold of some bean meal, it is excellent, especially for a change. </span></b></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas's Farmer's Almanac]</span></span><br />
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<span style="font-size: large;">###</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">I have no experience at raising cattle. However, I think it was customary to raise "meat cows" to a certain age on pasture, then bring them in from the pasture and fatten them up with a special diet for a season of time before butchering. That would seem to be what this old article on fattening is about.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Is this still customary on farms? Perhaps some of you who know more about this can provide some perspective?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">And can anyone explain "store cattle?" </span><br />
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-87817357612968044242012-04-09T06:16:00.002-04:002012-04-09T06:19:01.496-04:00—1888—Market Gardening<div dir="ltr" style="text-align: left;" trbidi="on">
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#98</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A0KTEcPrCV7OAPyUAl9M8njRjFGYfXpO8DbnsBunR5vUhOioubkmchegjTTZ6kgqqx0SUhE1685V_cdrc3S8WRvqlk2RQWBUA9pzfw6kzxoqqHo6I0rs7LE7x-3OsP_W0dLZ7f-MmKw/s1600/getimage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A0KTEcPrCV7OAPyUAl9M8njRjFGYfXpO8DbnsBunR5vUhOioubkmchegjTTZ6kgqqx0SUhE1685V_cdrc3S8WRvqlk2RQWBUA9pzfw6kzxoqqHo6I0rs7LE7x-3OsP_W0dLZ7f-MmKw/s400/getimage.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">(</span><a href="http://content.lib.washington.edu/cdm4/item_viewer.php?CISOROOT=/imlseastside&CISOPTR=102" style="font-family: Arial,Helvetica,sans-serif;">photo link</a><span style="font-family: Arial,Helvetica,sans-serif;">) (click the picture to see an enlarged view)</span></span></td></tr>
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">—The market garden is a specialty which many a young man thinks he can master, but in which he often fails for want of knowing the conditions requisite for success. The market gardens within six miles from Boston are worth often more than a thousand dollars per acre for purposes of cultivation. Capital, therefore, is one of the greatest requisites for success in this business; but, in addition, there must be good soil, and that within easy reach of a good market.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—The market garden implies the highest cultivation. A very large amount of manure is to be applied to a small amount of land. Twenty to thirty cords to the acre, every year, is not uncommon, and for a garden of ten or a dozen acres a two-horse team is kept going nearly every day to draw manure, to say nothing of the carting of the produce, which, if skillfully marketed, will amount to from eight hundred to a thousand dollars per acre.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—With the conditions absolutely necessary for success in market gardening, one must have a natural tact for it, and this implies habits of industry and a keen eye, together with some years of experience, so as to be familiar with the infinite details of the business. Within five or six miles of a large city both the market and the manure wagon can make two trips or more a day, if necessary, and this is often the case.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—The number of hands required to run a market garden within five or six miles of the city will be about one man to the acre in summer, and a horse for every three acres, and the crops most frequently produced are the bulky but valuable ones, such as lettuce, spinach, radishes, dandelions for greens, beets, early cabbages, onions, kale, horseradish, celery, the early crops being followed by later ones on the same land, such as squashes, melons, tomatoes, cauliflowers, carrots, parsnips, etc. Dandelions and rhubarb occupy the land for the whole year, but with most other things two crops are grown on the same land, and sometimes even three or four crops a year are raised on the same ground.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—As to gardens, or farms, devoted to market gardening, at a greater distance from the market, say from eight to twelve or fifteen miles, the conditions are different. Land is cheaper, ranging from one to two hundred dollars per acre, the cost of hauling manure and produce is much greater, and the management varies accordingly. The capital required will be less, and the crops raised, such as need less manure, and are in general less bulky, like beans, pease, asparagus, early potatoes, strawberries and other small fruits, squashes, late cabbages and turnips, cucumbers for pickles. The market wagon will make fewer trips, say three or four times a week in summer, only once or twice in winter.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">—While market gardens near the city will require a working capital of five to eight hundred dollars per acre, to be invested in tools, teams, buildings, hot beds, manure, etc.: those lying at a greater distance may be worked with a capital of from one hundred to two hundred dollars per acre, and the force required for efficient working will be less, say on an average one man and a horse for every two or three acres<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.</span></span></span></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">[Thomas’s Farmer's Almanac]</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjKqgsmmghgYExm2-ZBxrQvIfUUasmXosI4FhlilaW4W65jbXFlHHfrEecQnE1QbcMh6eBz6SdlGZcQWySMxxcAqY7P297rGoYqRojPJvp7TQRPO6fdgyr89Q1yZIsM-_S3S2zpgH0cc/s1600/wagonborder.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjKqgsmmghgYExm2-ZBxrQvIfUUasmXosI4FhlilaW4W65jbXFlHHfrEecQnE1QbcMh6eBz6SdlGZcQWySMxxcAqY7P297rGoYqRojPJvp7TQRPO6fdgyr89Q1yZIsM-_S3S2zpgH0cc/s400/wagonborder.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Hauling Potatoes to Market (</span><a href="http://www.woodprairie.com/newsletter_10182011" style="font-family: Arial,Helvetica,sans-serif;">photo link</a><span style="font-family: Arial,Helvetica,sans-serif;">)</span></span></td></tr>
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<span style="font-size: large;">If you appreciate Agrarian Nation, please consider supporting this web site with a modest donation of $4.95 a year. <a href="http://agrariannation.blogspot.com/2011/03/blank-2.html">Click Here For Details</a></span></div>
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<span style="font-size: large;">==========</span></div>
<br /></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com0tag:blogger.com,1999:blog-419744765122775541.post-57855570158665050612012-03-26T05:48:00.000-04:002012-03-26T05:48:07.538-04:00Home Economy Tidbits1879, 1882, 1887, 1897, 1900<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">#95</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4jqw6eVx78Nq-S3Li_WHWs7cBxltbMcNZMScCTmvgJ2ls9fke6k8AdjEADuy17KJvKNxNCifFaXN1lPjlA3-afkdQCh6ZyewVkY2PxJLa7ArgetOOPWYI8unc_ud2kuCzlcaE0nb7Z4/s1600/Femme_inconnue_avec_une_baratte_pr%C3%A8s_de_Long_Branch,_Ont.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4jqw6eVx78Nq-S3Li_WHWs7cBxltbMcNZMScCTmvgJ2ls9fke6k8AdjEADuy17KJvKNxNCifFaXN1lPjlA3-afkdQCh6ZyewVkY2PxJLa7ArgetOOPWYI8unc_ud2kuCzlcaE0nb7Z4/s400/Femme_inconnue_avec_une_baratte_pr%C3%A8s_de_Long_Branch,_Ont.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Woman Churning Butter in 1893</span></span></b> <span style="font-size: small;"><a href="http://antiquatedcanada.com/2011/09/29/womans-clothing-across-canada-in-the-1890s/" style="font-family: Arial,Helvetica,sans-serif;">(photo link)</a></span></td></tr>
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</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1879-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Oatmeal For Children</span></span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Oatmeal is one of the best articles of food known for growing children. The custom, so long in use in England, is yearly becoming more general here, of giving children a daily portion of oatmeal for breakfast. It helps to keep the bowels in good order, and in combination with milk serves to make good bones and teeth.</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span></span><b><span style="font-size: large;"><br />
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</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1882-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Making Butter</span></span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">The best butter makers of the present endeavor to avoid working butter as far as possible, in order that the “butter grain” may be kept uninjured and preserved in all its integrity. To accomplish this object the cream must not be overchurned, for the butter is often seriously impaired in the grain by too much churning. When the butter begins to form, or is in small particles about the size of wheat kernels or a little larger, stop churning. The butter is then in a granulated state, and the buttermilk may now be drawn off, and the grains of butter can then be washed with cold water, and afterwards with brine,—which will free it from all milky and caseous matter. Some drain the butter milk from the churn in a hair sieve, and then wash by turning water on the butter in the churn. Butter treated in this way is never salvy or greasy; but remains with its grain uninjured, and should be in its best state.</span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Maine Farmer's Almanac]</span></span></span><b><span style="font-size: large;"><br />
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</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1887-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Exercise Out-of-Doors</span></span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Every woman should take a certain amount of exercise out-of-doors. It is necessary for good health and good nature too. If by doing so you will be obliged to leave some of the work in the house undone, who will know or care one hundred years from now?</span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span></span><b><span style="font-size: large;"><br />
</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">1887</span></span></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">To Drive Off Rats</span></span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Cayenne pepper will keep the buttery and storeroom free from rats and cockroaches. If a mouse makes an entrance into any part of your dwelling, saturate a rag with cayenne in solution, or sprinkle dry cayenne on some loose cotton, and stuff it into a hole, which can be repaired with either wood or mortar, No rat or mouse will eat that rag for the purpose of opening communication with a depot of supplies.</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span></span><b><span style="font-size: large;"><br />
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</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1897-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Ridding the Home of Fleas</span></span></span></b></div><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">To rid a house of fleas, take a piece of fly paper and in the centre of each piece put pieces of raw meat, cut up quite fine. When the pieces of paper are pretty well filled with fleas, roll them up and put them in the fire, and repeat the process till there is not a flea left.</span></span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Leavitt’s Farmer's Almanac]</span></span></span><br />
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<div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">-1900-</span></span></span></b><br />
<b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">To Polish Oil Cloth</span></span></span></b></div><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">To polish oilcloth, shred half an ounce of beeswax into a saucer, cover it with turpentine, and place it in the oven until melted; after washing the oilcloth thoroughly, rub the whole surface lightly with a flannel dipped in the wax and turpentine, then rub with a dry cloth.</span></span></b><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s</span></span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Farmer's Almanac]</span></span><br />
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<div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">If you appreciate Agrarian Nation, please consider supporting this web site with a modest donation of $4.95 a year. <a href="http://agrariannation.blogspot.com/2011/03/blank-2.html">Click Here For Details</a></span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com2tag:blogger.com,1999:blog-419744765122775541.post-77840619976983685902012-03-12T05:34:00.000-04:002012-03-12T05:34:02.728-04:00Hogs1853, 1877, 1880 & 1883<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">#93</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d790lPXiIXdX_YEbAUu99LrKx6K6GGPg4sJ1JnUbWmUBX1ipeN7OHKTchFx7E5eyHHoW2pRybnBA3q7DPb1hfIYDNOH9iD2egtoWcbMHsaMO64Tx2h1IT9jNO4Acx4y5VlQr479x8Hw/s1600/1pigpen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d790lPXiIXdX_YEbAUu99LrKx6K6GGPg4sJ1JnUbWmUBX1ipeN7OHKTchFx7E5eyHHoW2pRybnBA3q7DPb1hfIYDNOH9iD2egtoWcbMHsaMO64Tx2h1IT9jNO4Acx4y5VlQr479x8Hw/s400/1pigpen.jpg" width="400" /></a></div></div><br />
<div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>-1853-</b></span></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>Parsnips for Hogs</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Parsnips appear to be nearly the only root good for swine in an uncooked state. Put beets, ruta-bagas, carrots and parsnips, before them, and the question will be soon settled which they like best, and consequently which is best for them—the parsnip being wholly devoured before the others are touched.</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">[Thomas’s Farmer's Almanac]</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>-1877-</b></span></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>Management of Swine</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Notwithstanding the command in the law of Moses against eating swine’s flesh, and in spite of the learned doctors of the day, who warn us against uncooked pork, with horrible accounts of diseases entailed by careless cooking of it, most thrifty farmers find their account in keeping a few pigs; and will continue to do so until the world is a good deal nearer the millennium than at present. There is no reason to believe that well-cooked pork is unwholesome when taken in reasonable quantities, and not too constantly, by active workingmen. It is probably not well adapted to feed children and people who live much within doors.</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Moreover the pig is made by the thrifty farmer, not, perhaps, to “pay rent,” like the Irish pig, for our farmers generally have no rent to pay, but he is made to work for his living, by working up weeds, potato tops, &c., into good manure; and his living will cost little if fed, as he should be chiefly in New England, on waste products—the swill, the refuse of dairies and cheese factories, of starch factories and slaughter-houses. For the western farmer can pack ten barrels of corn into one barrel of pork, and save freight by sending us his pork; so that, although feeding grain to hogs is generally profitable at the west, it seldom is at the east, except to fatten and finish off animals grown on cheaper fodder</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">[Thomas’s Farmer's Almanac]</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>-1880-</b></span></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>Enhancing the Pork Price</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">It is astonishing how apparently trifling changes in methods will influence sales and enhance prices. Farmer A raises pork; his hogs are kept in the old slovenly way, fed on garbage, or whatever the animal will eat. Farmer B also raises pork, but his hogs are well cared for; the pens are clean, and a bed of straw is supplied for quiet repose. Sunlight and air are admitted freely to the pens, and also plenty of clear water. During the fattening they are fed on good, sound meal and shorts, with skim milk. Farmer A finds a slow market for his pork, at the present time, at five or six cents per pound; while B cannot supply the demand for his at fifteen cents a pound.</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">[Maine Farmer's Almanac]</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><br />
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</span></b></div><div style="color: #0c343d; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-large;"><b>1883</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b><span style="font-size: large;"><span style="color: #0c343d; font-size: x-large;"><span style="font-family: Verdana,sans-serif;">The Economical Pig</span></span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">The pig is not a very popular animal on our eastern farms, but it is the most economical meat-making machine we have. The stomach of an ox or a sheep is very much larger in proportion to live weight than that of the pig, while the proportion of intestine is greater in the pig than in the sheep or the ox. So these latter, as ruminants generally, are best fitted to deal with food that requires long digestion, while the pig assimilates food much more rapidly. So the pig increases in weight far more rapidly than either the sheep or the ox, and not only is the rate of increase more rapid, but this increase is far greater in proportion to the food taken. To be sure his food is usually more digestible, but his capacity for assimilation is far greater and hence the more rapid increase.</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">[Thomas’s Farmer's Almanac]</span></div><br />
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<div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">If you appreciate Agrarian Nation, please consider supporting this web site with a modest donation of $4.95 a year. <a href="http://agrariannation.blogspot.com/2011/03/blank-2.html">Click Here For Details</a></span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com1tag:blogger.com,1999:blog-419744765122775541.post-23371621486516405802012-02-27T05:39:00.001-05:002012-02-27T05:46:05.605-05:00—1825—Sugar Maple Trees<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">#91</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLwVvMKbkmfyBFbmB_aWS72oZu0vJjltwGZDAVEi-F8M7iYq28WqTwbUSkPDDLi1fX34seVdgoRhyphenhyphenkwNS6ydybAIqp6Ap17d0Q4FTSYzVhp_8ginhUVMsADUaVZmZCxd2lI6g7x1qnmg/s1600/index.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLwVvMKbkmfyBFbmB_aWS72oZu0vJjltwGZDAVEi-F8M7iYq28WqTwbUSkPDDLi1fX34seVdgoRhyphenhyphenkwNS6ydybAIqp6Ap17d0Q4FTSYzVhp_8ginhUVMsADUaVZmZCxd2lI6g7x1qnmg/s400/index.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Collecting Maple Sap in 1906 </b> (<a href="http://archaeology.about.com/od/foodsoftheancientpast/ss/Maple-Sugaring_4.htm">photo link</a> for historical information)</span></td></tr>
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">If the farmer wish to save his sugar-maple trees he ought not to tap them in the common way; but, instead of this, bore a hole two or three inches into the tree, out of which the sap can be drawn; and plug it up after the sap has done running. Cleanliness should be observed in the vessels in which the sap is gathered. Old troughs which have lain for years exposed to the weather, are improper receptacles for the sap if regard be had to the cleanliness of the sugar, and of course to its value. Some make use of vessels in the form of pails, which they keep for the purpose, and this is certainly at least more cleanly. The vessels can be laid up every year. after the time of using them is past, and be preserved many years. In clearing pasture lands which abound with sugar-maple, it would be well to preserve these trees, as they do no injury to the pasture; but the difficulty is, that as soon as they become more exposed to the winds they are blown down. But let all the small maples in such grounds be left, and in a few years these will grow up to sufficient strength of root to withstand the winds, and become an article of profit, as well as ornamental to the farm. They may also be very easily be dug up while young,and transplanted into such pastures. This is a piece of economy which the farmer would do well to observe, if he wish his farm to yield due supplies of sugar, when the article shall have become scarcer.</span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxmcD9Ch49hD110FuKEX_4cqVFHG-QAlvdpWCVZi95vFVzuGVPyDhW0YOQVysjkmmXnTyX2HWvVU6zEi0_3Bs5-1zL2se2Ss55RZIPvFkdX9LzEi75CaqngU5f8P3TKFjnZeU-DHzRQk/s1600/CharlesTrow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxmcD9Ch49hD110FuKEX_4cqVFHG-QAlvdpWCVZi95vFVzuGVPyDhW0YOQVysjkmmXnTyX2HWvVU6zEi0_3Bs5-1zL2se2Ss55RZIPvFkdX9LzEi75CaqngU5f8P3TKFjnZeU-DHzRQk/s400/CharlesTrow.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This picture would probably be from the early 1900s. Long after today's excerpt (it's real hard to find photographs from 1825)</span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Twenty trees to an acre would do little or no injury to the pasture; and ten acres of such a maple orchard would, in a few years, yield no inconsiderable quantity of sugar. By boring the trees as before directed, no essential injury is done to them; so that they might be increasing in growth for fifty years, or perhaps twice that length of time.</span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBsRRNpw4d0RT0UbAbnd_19Mj7kxb3NB3EVKeEp7AcOojU0seh3NwQL4BnQu4tviPM8nTlQrdjNAGDmB2toL_9bYVbe8aCSFfpjEqR2X-c5aPJb7Ey-n0eK01UZaHGBcZUzw91wN4j8I/s1600/sap.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBsRRNpw4d0RT0UbAbnd_19Mj7kxb3NB3EVKeEp7AcOojU0seh3NwQL4BnQu4tviPM8nTlQrdjNAGDmB2toL_9bYVbe8aCSFfpjEqR2X-c5aPJb7Ey-n0eK01UZaHGBcZUzw91wN4j8I/s400/sap.gif" width="400" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-size: small;"><b style="font-family: Arial,Helvetica,sans-serif;">Collecting Maple Sap in 1893:</b><span style="font-family: Arial,Helvetica,sans-serif;"> (</span><a href="http://freedomandunity.org/1800s/sugar.html" style="font-family: Arial,Helvetica,sans-serif;">photo link,</a><span style="font-family: Arial,Helvetica,sans-serif;"> with historical information) Note the shoulder yoke being used to carry buckets of sap. Such yokes were an important tool on farmsteads of the 1800s, before electricity and engines arrived on the scene.</span></span></td></tr>
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The sugar may be grained, by pouring it out, when boiled down to a proper consistency, into flat pans made for the purpose, and gently stirring it while it is cooling; or it may be done in the vessel in which the sap is boiled, if it be not too large for the purpose. To render it drier and whiter, it may be put into a screw-press, and there severely pressed; by this operation the molasses is forced out, leaving the remainder almost as white as lump sugar. The molasses may again be boiled down, and converted into sugar as before, or it may be kept for use as it is.</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Maine Farmer's Almanac]</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3cy-OCdjz0W8vg_S7H_6BP8OqYKHhetkDHMFrewFmg1CS7BoRCnyhKyUP2lU2Aikiuijd4LUDQdrknxwYtuYtC2wR8xFOR07j7_pOOs6WElSDAc8fRtR480k3AxxTemKHzbZuOsbrfo/s1600/stirring_sugar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3cy-OCdjz0W8vg_S7H_6BP8OqYKHhetkDHMFrewFmg1CS7BoRCnyhKyUP2lU2Aikiuijd4LUDQdrknxwYtuYtC2wR8xFOR07j7_pOOs6WElSDAc8fRtR480k3AxxTemKHzbZuOsbrfo/s400/stirring_sugar.jpg" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: left;"><span style="font-size: small;"><b>Stirring Maple Sugar in a Wooden Trough:</b> <a href="http://www.wagnersmaplesugar.com/history.html">Wagner's Maple Sugar Camp</a>, located in southern Somerset County, Pennsylvania, was purchased in 1882 by William Wagner, great grandfather of the present owner. Appreciating the stand of many maple sugars on his land, William started the sugar camp. Many of those original sugar maples remain and some are over 200 years old. Being a cooper (craftsman) by trade, William made wooden spiles, keelers (wooden buckets), hauling casks, storage tanks, sugar troughs, sugar molds, sugar storage chests, shipping crates and barrels, mauls, paddles, and many other items used in the production of maple syrup. His handmade kettle crane (in the picture above) for lifting the iron kettles of syrup off the fire still remains in the original camp.</span></td><td class="tr-caption" style="text-align: center;"></td></tr>
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</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">###</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">365 days a year, I start my mornings with maple syrup. It is my custom to have a single cup of coffee each morning, and I sweeten it with maple syrup. I also have maple syrup on my almost-daily bowl of oatmeal. Have you ever had homemade whipped cream made with maple syrup (instead of sugar) on fresh-picked strawberries? It's divine. Sometimes I just sip maple syrup from the canning jars we store it in. Oh yeah, I love homemade maple syrup!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">###</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This is the time of the year that my family is either making maple syrup or getting ready to do so. But we made so much last year, and I am so busy this year with other projects, that we have decided to wait until next year to replenish our supply. If you would like to see and learn about our low-tech backyard maple syrup operation, <a href="http://thedeliberateagrarian.blogspot.com/2008/04/backyard-sugarin-part-1.html">Start With This Essay</a>.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">###</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">What I find so endearing about today's 1825 essay it the idea of planting maple trees in a pasture with the intention of one day, in the future, tapping them to make maple sugar and syrup. As today's excerpt indicates, the old-timers were multi-generational thinkers. It would be decades before a maple tree planted this year would be ready for tapping.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRLrnTZwBoPRagvUXGuRgGgcHM50MXvE6DpAwBDkYSgRKlNhlFGW5ZyhjbL8b1zg8xJAvqc3fJRgf8IdAEeykXbXQQGq21NIxGyf-40-b09tn_9IlFA4a8B-xosSZsMkMmeK959gm7Oc/s1600/bearded_sap_collector.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRLrnTZwBoPRagvUXGuRgGgcHM50MXvE6DpAwBDkYSgRKlNhlFGW5ZyhjbL8b1zg8xJAvqc3fJRgf8IdAEeykXbXQQGq21NIxGyf-40-b09tn_9IlFA4a8B-xosSZsMkMmeK959gm7Oc/s400/bearded_sap_collector.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finally.... I found an actual photograph from 1825! </b></td></tr>
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</span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">If you appreciate Agrarian Nation, please consider supporting this web site with a modest donation of $4.95 a year. <a href="http://agrariannation.blogspot.com/2011/03/blank-2.html">Click Here For Details</a></span></div><div style="color: #444444; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">==========</span></div></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com3tag:blogger.com,1999:blog-419744765122775541.post-26453951998921604222012-02-13T05:45:00.000-05:002012-02-13T05:45:32.781-05:00—1872—Cabbage As A Field Crop<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">#89</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOWGV4UZw59AF6rsWSzhMBLLGBWqsl_Myj8ZDqrRboFPKzm97uxyLp84p2TE6SxBXp41HoVk3QDAR1WfKMmN8PbnVNGwSmlKfYx_U-sSy8LIivwP2jxpE_YVOhz4BHkszLXsZtQZM9tM/s1600/d8ae2e1b-a0cc-4b45-88f1-f0e19971b486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOWGV4UZw59AF6rsWSzhMBLLGBWqsl_Myj8ZDqrRboFPKzm97uxyLp84p2TE6SxBXp41HoVk3QDAR1WfKMmN8PbnVNGwSmlKfYx_U-sSy8LIivwP2jxpE_YVOhz4BHkszLXsZtQZM9tM/s400/d8ae2e1b-a0cc-4b45-88f1-f0e19971b486.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Most farmers have been accustomed to cultivate cabbages in a small way in the garden and for family use. The methods of raising them are, therefore, well known. Now the great want of New England, and of any country where the winter is long, and the necessity for stall feeding so imperative, is an abundance of food for stock. With more food we can keep more stock, with more stock we obtain more manure, with more manure we can increase the fertility of our land.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">The farmer’s chief study ought to be to see by what means he can increase his supply of animal food in the cheapest and most economical manner. His success as a farmer turns very much upon this. His grass lands should be kept in the best condition; but that is not enough. He should raise a liberal supply of root crops; and even with them most farmers who are aiming at the higher point of excellence, will still want something more.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">There are certain crops that are very convenient to use in the late fall, and serve not only to prevent a too early encroachment upon the haymow, but to break the too sudden change from green and succulent grass to dry hay. Such are pumpkins in October and November, as they come from the field; round turnips in December, when they may be fed freely and to great advantage. After these follow ruta bagas through January and February, and then mangolds still later. Cabbages are conveniently fed out late in the season, about the time that pumpkins come into use, and they not only increase the milk of cows, but are nutritive and greatly relished by all kinds of stock. Cabbages contain a large percentage of flesh-forming substances as compared with most other articles of food.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">For a field crop the late varieties are preferable. The seed is sown about the first of May, in beds, and by the tenth or middle of June the plants will be sufficiently large and strong to be transplanted. A piece of sod land well ploughed will answer very well, and a light clover sod is the best. The liberal supply of manure may be partly spread and ploughed under, and partly spread on the furrow and harrowed in. It is best to select wet weather, if possible, for transplanting. A smart man can easily set out five thousand plants a day. The market gardeners can set six thousand five hundred. The plants may wilt a little during the first week if the weather is dry and warm, but as soon as they get hold of the soil and hold their heads up, run a cultivator through them, to keep down the weeds and stir the soil. If the plants are set two feet by two and a half, this operation is easily performed. At those distances the number of plants will be eight thousand nine hundred to the acre. Of these it will be fair to expect six thousand heads. Some will fail to head, and others may be destroyed by disease or insects after it is too late to replace them. They will be worth, to feed out to dairy cows, say from thirty to forty dollars a thousand. The amount of feeding material on an acre of well-grown cabbages is something enormous.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">The culture of this plant, for the purposes proposed, is worthy of a careful trial by every farmer. Try it under favorable circumstances, and estimate the cost of the crop as compared with the other farm crops, and then report your experience for the benefit of other farmers. Farmers ought to remember that noble old precept, “Do good and communicate.” It is a grand rule to follow.</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">[Thomas’s Farmer's Almanac]</span><br />
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com5tag:blogger.com,1999:blog-419744765122775541.post-79721389799014185552012-02-10T06:12:00.002-05:002012-02-10T06:27:51.114-05:00Agrarian Nation Changes...<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">Dateline: 10 February 2012</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">There will be no regularly-scheduled excerpt from the old agrarian writings today. I have decided to make a change from posting here twice a week (Friday and Monday) to once a week, on Monday mornings. I am making this change to free up more time for myself, and it is a permanent change.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Those of you who read my blog, <a href="http://thedeliberateagrarian.blogspot.com/">The Deliberate Agrarian</a>, know that I am working on a new book. I have put a few hundred hours into the book already. I still have a long way to go, and spring is coming. I really want to get it done, or as done as I possibly can, before the good weather of spring arrives. Also, this is a slow time of the year for my <a href="http://whizbangbooks.blogspot.com/">Planet Whizbang</a> mail-order business, and it will get much busier come May and June.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The book's working title is, <b>The Planet Whizbang Idea Book For Gardeners</b>. I can tell you there isn't another book like it on the market, at least that I know of. What makes the book unique is the blend of old and new ideas for gardeners. Much of the old will be in the form or excerpts related to gardening from the old farm almanacs. Such excerpts will not be a major focus of the book but they will be interspersed throughout.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The most time consuming part of the book for me is the many illustrations and the page layout, which I started working on last weekend. After four long days of focused work, I have ten book pages completely done. I expect the book to be over 200 pages, so I have a long way to go. And I have a regular job that I work at three days a week.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Please check back here Monday for the next <b>Agrarian Nation</b> excerpt, and every Monday thereafter.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Best wishes,</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Herrick Kimball</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Editor, Agrarian Nation </span></span></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com4tag:blogger.com,1999:blog-419744765122775541.post-65793642304627975372012-01-30T05:46:00.007-05:002012-01-30T05:55:24.977-05:00—1871—Farmer's Plans<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">#86</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIA39VI8H3168lO2tCXIotzlC_E1mDQ7xaoiTH20dRlMqjFc9YrW4TinqCPyjUPikn6cavRuVrCB0SMXLdTCnb88ImVmqKa-cc0PeRh7mFTMkHPah94GQcnRfMfi5okV35uhsdkg-mIU/s1600/Haying+Scene.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIA39VI8H3168lO2tCXIotzlC_E1mDQ7xaoiTH20dRlMqjFc9YrW4TinqCPyjUPikn6cavRuVrCB0SMXLdTCnb88ImVmqKa-cc0PeRh7mFTMkHPah94GQcnRfMfi5okV35uhsdkg-mIU/s400/Haying+Scene.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b style="font-family: Arial,Helvetica,sans-serif;">Haying in the Agrarian Nation</b></span></td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(click the picture to see enlarged view)</span></span></div><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A live farmer, always awake to the spirit of improvement, will have his farm, at the end of ten years, in a vastly better condition in respect to attractiveness and real value than it was at the beginning, while another will plod on, work quite as hard, perhaps, and find his farm no better, and probably worse, than it was in the beginning. </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The difference will be found in the planning, the brain work, of the two men. One has an idea in his brain that he means to attain, and by degrees it is developed into actual results; the other merely plods on from day to day, always hesitating about undertaking anything out of the ordinary routine of farm labor, working hard enough with his hands, but little with his brain. If there is a waste place in his lot, an ugly eyesore, he is slow to begin its improvement. if there is a rock in the way of the scythe or the plough, it lies there year after year, though an hour’s work might remove it.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">The true way to progress on the farm is to do something, be it more or less, every year. It may not amount to a radical change in any one year, but in the aggregate the improvement will be apparent, and the real money value of the farm enhanced.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">If the profits of farming are less apparent than those of mercantile pursuits at certain times, it should be borne in mind that neither are the wear and tear of mind and body, nor the labor and risks so great. The chances of a happy and comfortable life are greater upon the farm than in any other calling, and if the spirit of improvement exists in the mind, the sources of real and permanent happiness are inexhaustible.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> We hope to see the time when our young men will incline to the culture of the land, rather than to dissipate their intellect and their energies in our villages and cities. To hasten this time, we must increase their intelligence, their sense of the true dignity of agriculture, adopt new methods of farming, apply more science and more knowledge to the details of this calling, make farming attractive, agreeable, and productive, and this is to be accomplished by the system, the forethought, and the plans of the human brain.</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span><br />
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</div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com2tag:blogger.com,1999:blog-419744765122775541.post-56551408487981330502012-01-23T05:48:00.003-05:002012-01-23T06:00:12.785-05:00—1881—Ensilage<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">#84</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4_RVnZ318f89V9t-fmO59u9RyWmTvXAkA9Ebp7CxNg-SvwBvbpQA7hjomfxhPVL7LKrVdYhs3sTqUPGYn6-Y57d6M5gUEN9gTddXjACPy_AsYGBnlKU3V6hK5W5Y0cDV3CkvslmHgu8/s1600/Old+Silo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4_RVnZ318f89V9t-fmO59u9RyWmTvXAkA9Ebp7CxNg-SvwBvbpQA7hjomfxhPVL7LKrVdYhs3sTqUPGYn6-Y57d6M5gUEN9gTddXjACPy_AsYGBnlKU3V6hK5W5Y0cDV3CkvslmHgu8/s400/Old+Silo.jpg" width="326" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A Lovely Old Silo</span></span></td></tr>
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<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">We have all heard, for the last year or two, a great deal about ensilage, or the packing of green fodder crops in silos, for preservation and use for the winter feeding of cattle. The word, therefore, has become familiar; but doubtless there are many who do not fully comprehend its meaning and its significance. A silo is a close pit, usually built in masonry, with brick or concrete walls, and calculated to exclude air. The most convenient form is thought to be rectangular, the width about one-third of the length, and the depth about two-fifths of the length. It is to be filled from the top, and hence will save labor if sunk wholly or mostly beneath the surface. The material to be used in filling is any green forage crop, rye, millet, sorghum, or green fodder-corn, taken in the blossom, and cut by a fodder-cutter into little pieces less than half an inch in length. This fine material is packed down as tightly as possible, the top covered with plank, and heavily weighted, to drive out and keep out the external air. In this way it is preserved in very much its original freshness and condition for months, to be fed out to stock as it is wanted from day to day. The fodder kept in this way is called ensilage.</span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQorKfD7NxNpkAgn16RczJlV1UdaHWCZfluT-i1kodnWtXPIjy1QFti0WyhoAUq10AmE_kDq-AdVd2GUyoXxvyyQIIcM5HUVZjhzGCBLFpdc2YWVwpfT6pN_cCcM4NwLwitckStS_o-_M/s1600/ensilage+cutter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQorKfD7NxNpkAgn16RczJlV1UdaHWCZfluT-i1kodnWtXPIjy1QFti0WyhoAUq10AmE_kDq-AdVd2GUyoXxvyyQIIcM5HUVZjhzGCBLFpdc2YWVwpfT6pN_cCcM4NwLwitckStS_o-_M/s400/ensilage+cutter.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ensilage cutter & blower</span></span></td></tr>
</tbody></table><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">This method of storing and preserving green feeding substances for stock has been known in France for many years, though nowhere generally adopted. It has been tried, to a limited extent, in this country, and with apparently great satisfaction and economy.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Every farmer knows that the amount of fodder-corn that can be grown on an acre of well-cultivated land is something enormous. Forty or fifty tons, as it comes from the field, is by no means unusual, and a far greater weight than that can easily be grown under favorable conditions, the plants being allowed to grow till they “tassel out,” or blossom, when the ears are just beginning to form. Taking it, therefore, for granted, that the amount of nutritive properties in forage plants is at its height at this stage of growth, the amount of nutritive feed in an acre of corn is something amazing; but the practical difficulty heretofore has been to cure and preserve it without a positive and large loss incident to drying and housing so bulky a product. The silo seems to solve the problem. It avoids the necessity of drying entirely, and keeps the material in very much its original condition. The ensilage, as it comes out of the silo, has undergone but a slight fermentation, but if allowed to lie on the barn-floor, or loose in a bin for a few hours, heating and fermentation set in, and a strong and very marked alcoholic smell is generate. Stock of all kinds are exceedingly fond of it, and will leave the best of hay to seize it with avidity. The process to which it has been subjected has rendered it more digestible, probably; and if so, the animal system will more completely utilize the actual nutrition which the plant contains when it its best condition. </span></span></b><br />
<div style="color: white;"><span style="font-size: x-small;"><b><span style="font-family: Georgia,"Times New Roman",serif;">.</span></b></span></div><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">We all know that dry hay, and dry fodder of any kind, will pass the animal only partially digested, very much of it appearing in the form of woody fibre in the excrements. If we feed oats, or any unground grain, to horses, we know very well that considerable portions of such food pass undigested, and very much of the actual nutriment which it contains will be lost. It has done far less good, no doubt, than if it had been finely ground, or more completely masticated. It has served some good purpose in distending the stomach, and so keeping up the healthy condition of the animal economy, and preventing a sensation of hunger, but its real elements of nutrition are by no means all assimilated so as to become incorporated, as it were, in a form to build up the animal system. It is apparent that there is some loss, more or less considerable, in proportion to the completeness of the process of assimilation. The reason why cattle appear to thrive better on an abundant supply of green grass, succulent forage of any kind, is, probably, that it is more easily, and so more completely digested. It is the natural form of food of most of our domesticated animals; and all forms of dried forage for winter feeding are artificial, and designed to form the best substitute we can get for the natural summer food of stock.</span></span></b><br />
<b><span style="font-size: large;"><span style="color: white; font-family: Georgia,"Times New Roman",serif;">. </span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFlSFIrL2cdnO9wxs8-XPBhuBkQCox3tox-zxe9Lr3e8u52GSB9SspPAYz4Wb4XGmjssCSVJVZr70_HYnIlbONbJ0OouiO40XQaVfsd8xRXCUzMSBy3Iqt05NkghP_aT6g0utfXpSmTc/s1600/Ensilage+%25232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFlSFIrL2cdnO9wxs8-XPBhuBkQCox3tox-zxe9Lr3e8u52GSB9SspPAYz4Wb4XGmjssCSVJVZr70_HYnIlbONbJ0OouiO40XQaVfsd8xRXCUzMSBy3Iqt05NkghP_aT6g0utfXpSmTc/s400/Ensilage+%25232.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Corn stalks being fed into the ensilage cutter & blown up into the top of the silo. </span></span></td></tr>
</tbody></table><b><span style="font-size: large;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Now, if we can preserve the forage in its natural and succulent condition, without loss of its succulency, as the silo appears to do, it certainly seems to be a great gain. More extended, complete, and satisfactory experiments are needed to prove conclusively that this system will effect this result, and it may prove to be good economy to supplement the feeding of ensilage by the addition of oil-meal to make a complete feeding substance; but so far as we can see now, the system bids fair to lead to the most important practical results.</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">[Thomas’s Farmer's Almanac]</span></span><br />
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<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">###</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;">The 1881 almanac explains what ensilage is to the readers of 1888. Here is part of what Wikipedia says of it 131 years later...</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><blockquote class="tr_bq"><div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;"><i><span style="font-size: large;">Using the same technique as the process for making <a href="http://en.wikipedia.org/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a>, green fodder was preserved for animals in parts of Germany since the start of the 19th century. This gained the attention of a French agriculturist, Auguste Goffart of <a href="http://en.wikipedia.org/wiki/Sologne" title="Sologne">Sologne</a>, near <a href="http://en.wikipedia.org/wiki/Orl%C3%A9ans" title="Orléans">Orléans</a>, who published a book in 1877 which described the experiences of preserving green crops in silos. Goffart's experience attracted considerable attention. The conditions of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Dairy_farm" title="Dairy farm">dairy farming</a> in the United States suited the ensiling of green <a href="http://en.wikipedia.org/wiki/Maize" title="Maize">maize</a> fodder, and was soon adopted by <a href="http://en.wikipedia.org/wiki/New_England" title="New England">New England</a></span> <span style="font-size: large;">farmers.</span></i></div></blockquote><span style="color: white;">.</span> <br />
<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;"><blockquote><i><span style="font-size: large;">Ensilage creates a nutritious food for livestock. It can be substituted for <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Root_crop" title="Root crop">root crops</a>; it is easily digestible; <a href="http://en.wikipedia.org/wiki/Milk" title="Milk">milk</a> produced by animals eating silage maintains its quality and taste; it can be provided irrespective of the weather; it provides grass all year round; and a larger number of livestock can be supported on a given area by the use of ensilage than is possible by the use of green crops.</span></i></blockquote><i><span style="font-size: large;"><span style="color: white;">.</span> </span><span style="font-size: large;"> </span></i></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"> ###</span><br />
<div style="text-align: left;"><span style="font-size: large;">I have made sauerkraut, and I have been involved in the making of ensilage, and the same technique is not used for both. But it is similar in that a natural fermentation takes place.</span></div><span style="font-size: large;"><span style="color: white;">.</span></span><br />
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</span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">If you have never read my silo story, </span><a href="http://thedeliberateagrarian.blogspot.com/2008/02/getting-started-finding-my-way-part-14.html" style="font-family: Arial,Helvetica,sans-serif;">Click Here</a><span style="font-family: Arial,Helvetica,sans-serif;">.</span></span></div><br />
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<span style="font-size: large;"><span style="font-size: x-small;"><span style="color: white;">.</span></span></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;">Alas, but I have violated an unwritten rule of the <b>Agrarian Nation</b> blog with today's post. Can anyone tell what it is?</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="text-align: left;"><br />
</div></div>Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.com14