Practical notes on farming and cooking tips from period papers
Compiled advice on pasture management, mixing feeds, garden manure, drying herbs, and cranberry pudding. Includes guidance from Prairie Farmer Chicago Tribune Cranberry pudding method and variations, with notes on salt use for stock and oats versus wheat in cookies.
MENTIONED IN THIS ARTICLE
San Francisco Chronicle
N. Y
Chicago Tribune
The Italian Soldier
The article portrays Italian infantry in harsh march conditions, noting stamina and spartan rations. It describes Bersaglieri dress, equipment, and the mixed quality of cavalry and artillery, plus remarks on soldierly disposition and constraints from Italy’s limited service term.
MENTIONED IN THIS ARTICLE
Bersaglieri
Ischia
Italy
London News
Machinery and Labor in Farming After the War
A Chicago Times essay argues war forced mechanization and fewer rural workers, noting horses and machines boosted output but rising wages tempt farmers to cut labor further. It urges reemploying laborers on farms, rebalancing crops, and using hand work for certain tasks to raise income and employment.
MENTIONED IN THIS ARTICLE
Board of Laborers
Chicago Times
Dairy notes on butter packing and milk preservation
The article cites the American Dairyman on sparkling skim milk bottled with carbonic acid for long keeping. It covers Brittany butter packing in pine boxes to England, and British methods of brine packing in muslin bags to keep butter fresh and antiseptic. It also notes dairy breed observations and milk sugar chemistry affecting ripening.
MENTIONED IN THIS ARTICLE
Ahlborn
British Farmer’s Association
Brittany
England
London
Campbell Brown
New England
Illinois
Kentucky
Larch Tree From Seed to Barn Timber in Twenty-Five Years
A New York Tribune correspondent reports that larch trees grown from seed can reach a size suitable for barn timbers within twenty-five years, highlighting rapid timber potential.
MENTIONED IN THIS ARTICLE
The
New York Tribune
New Method of Treating Milk in Vermont Dairies
A Vermont dairy method uses steam heated iron cylinders to raise milk to 105 degrees then cool to 40 degrees over four hours while applying vacuum to 13 pounds of pressure for twenty four hours. The result is odor and germ removal and faster cream separation. This yields 4.5 pounds butter and 9.5 pounds cheese per 100 pounds milk with only 1.5 percent fat in skim milk per Sabin analysis.
MENTIONED IN THIS ARTICLE
Vermont
Sabin
University of Vermont and Agricultual College
National Republican
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Geo. Burt, Jr
Marehallounty
Stham Printing
Manuel
John Linden
Cleveland
Ohio
Superior St
Cor. Bond
Lotter
Siace
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