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THE FIELD AMD. HEBSSfIfIL.' Vol. I. Jhr^ifWantl/ifCsidf. PUBLISHED BY J. Or. CAMPBELL Sc CO. At One Dollar a Year. OFFICE* IX THE OLD PRINTING OFFICE Building, Powder Springs Street, Mari etta Georgia. DAVID IRWIN. W. A. p. m’cj.atchf.y. T. B. IRWIN. Irwin, McClatchey & Irwin, ATTORNEYS AT LAW. Will uraeUfl? in the Bine Ridge, Rome, 4? and Coweta Circuits. Marietta, March 13, 1877. lv 0 . WM. T. WINN. WILL. J. WINN. W. T. & W. J. WINN, Alio v net* a I Is atv , MARIETTA, GEORGI A. March 18,1877. ly w. K. POWER, Attorney at Law, • MARIETTA, GA. practice in tlic Courts of Cold* VV and adjacent counties. Collect ing a specially. Office with Judge A. X. Simpson..northwest eoruerof Puhlit* Square. I.V J. E. MOS ELY, Attorney at Law. ( ~*ttlLL attend toaKhusines icon tided W to him in Cold) a%sl aljaeens,eoun ties. Offick —in MefSatelieyG Build ing, up stairs. Marietta, March 13, 1877. thn E. M. ALLEN, Krsiilrnt Ocillisl, Of more than twenty years. OH A IKIES It E A SON ABLE . Offick —North side of Piddle Square. Marietta, March 13, 1877. ly DR. G. TENNENT, Practicing Physician. Office on Cassville street.—Resi dence on Cherokee street. Marietta, March 13, 1877. ly DR. E. J. SETZE, Physician anil ttni'geon. fTIEXDERS his professional -ei viees 1 in the. practice of Medicine in all its branches to the citizens of Marietta and surrounding country. Office at the Drug Store of Win. Root. inch 13-1 y R. VV. GABLE, Bill) IMNI) b- SHOE MUR AND REPAIRER. I>mVDKIi SPRINT! STREET. MARIETTA, GSOMIA, Work tlono at vary low prices!, and war ranted. March 1, 1577. Haley Brothers, CHEROKEE STREET, Dealers* in OllOC'KltlES, PROVISIONS, AXI) OF, NER A L MERt'll AX DIZE. “Marietta, Oa., March l.*>, 1577. ly M. R. Lyon, *• CHEROKEE STREET, ioiilv And dealer in OOFNTRY PRODI < E. Marietta, March 13,1877. 1y m. T. ORIST, CHEROKEE STREET, SaHiUe and Harness Maker AND REPAIRER. Marietta, Geo., March 13, 1877. ly House Building and Repairing. SASH, BUNDS, DOORS FINISHED TO ORDER. Lumber of all kinds, and at the lowest prices, for sale. fTAhankful for the liberal patronage 1 hitherto, the subscriber would state tliat he is fully prepared to eontraet for the erection of Buildings, and to exe cute the contracts in the most satisfacto ry manner. SHOP, south -ddc Ptihlii sipiare. Mnrch r lS77. I.EMI El. BLACK. CONTRACTOR AND BIIIJIHK. fTIIIE undersigned continue- hi-biisi- JL ness of Brick Making, Stone and Brick Building, and is prepared at any time to take contract- on the most reas onable terms,and toexecute them in the most satisfactory manner. It. B. WAI.I.IS. Marietta. March IS, 1577. ly Agricultural. liaise Your Own Meat. A few days ago the people of Swainsboro, Georgia, were out of meat ! There was not a pound of bacon in any of the stores in the village. Many housekeepers were out of this useful staple, and had to do without it until the ears from the west came in ; and the editor of the local paper, raising his voice plaintively from the depths of this essential famine, exclaimed : ‘-It is awfully inconvenient .this keep ing our smoke houses so far olf.” The farmers living around Swains boro’ should raise more than en ough meat to supply all the vil lages. And yet they do not raise a tithe of what they need for eon sumption upon their own farms. Few people know of the immense decline experienced in hog rais ing in Georgia since 1850. At that time there were 1,057,280 people in the state, and2,030,110 hogs, or about two hogs for every man, woman and child. In 1870 the population was 1,184,109, and 988,500 hogs, or less than one to each person. A t present the pop ulation is 1,20-1,440, and the num ber of hogs is 1,204,440, or one hog for every person in the state, and 200 hogs left over, with which to regale the strangers that may happen within our gates. The hog is an important ele meat in our liies. Georgia pays ten million dollars a year for hog meat, in ten years she lias paid over one hundred million dollars for hog meat, which is just - half of what every man's property in 1 Lis state is worth. Half of eve ry piece of property in Georgia swamped in ten years in buying hog meat. Of this amount; half of it—fifty millions in ten years, or live millions every year., is lit erally and absolutely wasted and thrown awav, for it is demonstra ted beyond any sort of doubt that hogs can be raised in Georgia at half, or less than half, than they could be bought from the west. — Hence, half, or less than half, of the ten million dollars spent an nually for hog meat is wasted, be sides being sent out of the state. Now, lot us see how long- it would be to remedy this wastage, to stop t his enormous leak thro’ which the state’s essential worth is pouring. There are 69,950 farms in Geor gia. They average 410 acres each, many of them being sub divided and worked by tenants. Let us suppose that there were only three sows upon every farm.— Each sow will average ten pigs per annum. These three sows up on each farm would give us there fore, in one year, 2,098,680 hogs, or nearly as many as is needed.— This would stop the outflow of ten million dollars per annum, and would he nearly clear gain to Georgia ; for there is scarcely a farm in Georgia upon which the slops from the kitchens, the grac ing, the orchard droppings, the leavings in the potatoe patches, and the various odds and ends that now go to the wastage,would not support these hogs. In any event, an acre or two of elmfas, or some other root crop, would give them enough. These ten million dollars saved to Georgia every year, would en rich t lie state beyond any concep tion. It would give an impetus to every sort of enterprise—would ease the money market—would give the farmers ready money with which to improve their farms, and add to the comfort of their homes, and would, in three years, put Georgia beyond the reach of any state in the union. There is no fancy thought in this. If each farmer in Georgia would start, the coming year, with three sows upon his farm, and would take care of them and their progeny, until time to kill them, we should have a revival of affairs that would astonish the most san guine. Let us look at the results that have been achieved upon some farms in Georgia: Mr. G. W. C. Munroe, of Ma rion county, breeds the Essex and Berkshire. lie never feeds corn to his hog-*. He averages twelve pigs to the sow—kills them at 12 and 15 months, and they average 150 pounds, net pork. It costs him four cents a pound, or less than one tldrd of 1 lie- -rprrh jkCiljJj MARIETTA, GEORGIA. DECEMBER 11, larissa Potatoes, he says, is the cheapest, food for hogs. Mr. John Rogers, of Laurens county, raises Berkshire. He breeds fifteen pigs to tlie sow; he feeds no corn to his hogs. He kills at 18 months, gets 200 lbs. of net pork to the pig, and it costs him five cents per pound. He fed one hog on the slops of the kitch- ; en, and got 420 pounds of pork in return. Dr. Groove, of Brooks county, j breeds Berkshire, on common j stock, raises them on green crops, feeds corn for a month or two, raises fifteen pigs to the sow, gets 150 pounds of net pork, killing at twelve months. It costs him six J cents a pound. Mr. Reuben Jones, of Baker] county, breeds Berkshire on com mon stock, and raises fifteen pigs | to the sow. He feeds on peas, j groundnuts, etc. and kills at 12; months, getting 200 pounds of net pork, which costs him 5 cents i a pound. His hogs are penned ] nightly. Dr. Lavender, of Pike has various crosses, gets ten pigs ! to the sow, and never feeds corn I until two weeks before killing.— j He then uses corn, collards, pota-! toes, turnips, etc. He kills at 8 1 and 18 months, and gets 225 lbs. of net pork, which costs six cents per pound. Mr. Harris, of Isabella, breeds Chest er and Guinea. Ho lets his hogs have the run of the fields, orchards, etc. and feeds on corn for a few weeks before killing,, n- He raises twelve pigs to the stfwJ tnrd-gcH 2 5tV pounds of pork at L 8 ] months old. This costs him six cents per pound. It will be seen from the above that the most of our farmers rely upon corn for hogs, only for the week or two before killing, when, it is used to harden the flesh. The commissioner of agriculture, in a very useful work upon the sub ject, says: “A certain number of boas ca .J be raised on every sou.. . IV I I'arr not only without cost, but witty decided advantage to the farm.— The y consume the waste products j which would otherwise be lost, such as the products of the for ests and old fields, pea fields, po tato patches, orchards, etc. which no other animal will consume,be sides destroying vast numbers of insects injurious to vegetation, i and especially to fruit. Pigs in the peach orchard are almost ne cessary to success, since, with the fallen fruit, they destroy the lar vae it contains, and thus protect future crops.” Wo earnestly trust that our people will take this matter in hand, and investigate the certain profits there are to be found in hog raising. When Georgia raises her own meat she will be great, and not before.— Co n stitv lion. Pickled or Family Pork. This is an economical and use ful product which should lie in the larder of every farm house. In cutting out the pork, cut a strip two or three inches wide from the tops of the shoulders and sides of the largest and fattest hogs; trim off the lean strips for sausage, and prepare according to the fol lowing recipe, furnished by Jas. Newman, of Orange county, Vir ginia, who has used it successful ly for twenty-five years : After the back bone lias been taken out, cut fl‘ the top of the shoulders and the thick part of the sides next to the back, trim of the lean and cut the pieces in to a shape to fit the firkin. Pork from fat hogs, weighing two hun dred pounds or more, is most suit able. Have a perfectly tight brine proof cask or firkin—a molasses cask is good; whiskey casks will spoil the meat—cover the bottom a quarter of an inch deep with ground alum salt; pack on this one layer of pork, skin down, as closely as it can lie done; cover this again with alum salt—no oth er will preserve the pork—and so on with alternate layers of pork and salt.pressing each layer down with the hands as closely as pos sible. The salt on each layer of meat should be at least a quarter of an inch thick. After standing three or four days, it must be covered with and immersed in as strong brine as alum salt will make, prepared, it will last, entirely sweet, for more than a year. Baked with white beans, it makes a delicious winter dish, and cannot be distinguished from fresh meat. For frying, it is very economical, superior to laid, and helps greatly a short supply of the latter. , The housekeeper who once en joys the economy and experience of one or two hundred pounds of family pickled pork will never be without it. It has no relation to the pickled or salt pork of the West. It is an extremely delicate article. In five or six weeks aft er the brine is poured on. it will be ready for use. • Scientific Fanning. Farmers are inclined to consider scientific” agriculture as some thing only taught in books, theo retical in a great degree ; but that is not so, as science is nothing but knowledge, skilled knowledge.— Now farmers will, perhaps, be a little surprised when I tell them that every one of them who is skilled in farming, men who keep their farms in good condition, have good fences,, plough and plant at the right .tirSre, cultivate well, etc. are all scientific farm ers. But the men iVho study scien tific agriculture in colleges, and graduate as professors of this science, without a thorough prac tice of farming, are not scientific fanners, although they generally claim that title exclusively. No man can say that he knows that Ahe application of certain fertili puNpi. to certain crops is particular • unless he has had a pAjitive knowledge of I he alleged fact. The reading that such ap plication produced good results, even iiv the writings of a hundred men, is not proof that such is a fact. One may presume ill at it is proof, and that is as far as he can ; but, for instance, when a man applies pojash to a cert am drop for years, and sometimes omits to put it on a paly-of the field jo show llie result, and He.finds that -where no potash'is applied the crop is much less than where it is applied, lie knows that it is bene ficial ; and, consequently, he is a scientific farmer, so far as the ap plication of potash to one or more crops is concerned. So, if lie shall become an expert in eve ry branch of farming, by obtain ing knowledge from books, papers or otherwise, or what is supposed to lie knowledge, and finds it to be true or false by a practical test, he becomes a practical scien tific farmer in the full sense or meaning of the term. The idea is prevalent, that a young man may be sent to an agricultural college, and after studying agri cultural chemistry for a year or two, and being taken out on the farm occasionally to see the crops growing and the application of fertilizers, that he becomes a sci entitle farmer. That is not so,be cause he lacks the thorough prac tical training—work with his own hands—to make a really scienti fic agriculturist; but what he learns at college in theory, is a great advantage to him. My ad vice to such young men, if they desire to become farmers, is to hire out for a couple of years to a thorough practical farmer, and work their way to the title “scien tific farmer,” which they will ne ver justly have unless'they obtain it by practice on a farm. *** Application of Manure. The first paper read at the meet - ing of the American Institute Far mers' Glut), on the 27th inst., call ed attention to the fact that many farmers believe the best place to keep manure is on the surface of the land into which it is to be ploughed; they insist that the only loss sustained is a slight a? vaporation of ammonia, and this only to a small extent, because when the manure is opened it be comes too cold to induce decom position. These farmers all oppose leav ing manure on t lie land in heaps as wasteful, and as giving to the ground under the heap an undue quantity. Nor does this recoin mendation to spread the manure and let it lie, apply to all places indiscriminately; as for instance, in a hill-side, where it is liable to he washed away hv the rains, or on very light sandy soil where the valuable elements of the manure will be carried down so deep as to be out of iJ-.'"■! The writer.-aid tlial - for spreading manure tftr Voelcker, the well-known ag ' rioultural chemist, on their side. The doctor says the proper thing do is to draw the barn-yard ma- Knre out in the field as soon*as convenient. Spread it immedi ately, and when there is.leasing time plough it in. In the case <■* clay soils, ho thinks there-J^* ' harm in spreading the y * lu ‘ A l ' o some months before it i, , under. On light soils, $ 1 01 ,1 he advises that the tmf u,<u ' ploughed in very soon a‘w‘ |, op been spread. ‘ . " ’*- u . Nl "£ The advantages of sprca<\ " manure, this correspondent; plained, are that the elements are washed into the sc. and distributed much more ever?* ly and with less loss than, if done in any other way. lie did not ap prove, however, of spreading ma nure and letting it remain long on the surface during very warm weather; neither after the ground is frozen ; but to spread on top of snow before the ground is frozen is a very good time. Col. Battersby thought that an-' paper advoca V, J i 1 re mVffie surfaoe ami 1 e(t i ft?? it lie, is calculated to do niuclj, harm. He urged, for the renovj j„ tmn of soils, a compost heap \ IU which ail barn-yard manure , rl well rotted - , jo be ploughed int 10 , the ground, toiih every now and t lien a crop of cloyer or thp>“Gy ploughed iuvdoj-io give vr body. Mr. Hudson thought that waste 4s av<>jN*n by fiShiing barn yard jnawnre under before i! is wfiolly rotted, so that the fermentation van go on the ground. - ’Chemical Fertilizers. I’rof. Boynton says (hat- barn yard manure spread on the ground under tlfq heat of the sun in June or July, will lose its ammonia.— For grass, he spreads manure in the fall, before (lie frosts, and sows plaster on top of Hie man ure. On corn land he ploughs the manure under and then sows plaster broadcast. Thi* gentle man urges the advantages of die miiAl fertilizers used in conjunc tion with .barn-yard manure, and alone. He gave an interesting account of experiments made by himself on poor lands with a va riety of crops brought to police tion with the assistance of pure chemical fertilizers. Jt makes no difference how the plant foods re quired are given, whether in barn yard manure or chemical fertili zers, so they are furnished in such condition that llie plants can ns similate them. Ammonia, phos phoric acid and potash arc the three things most needed; make these foods soluble and you can fatten and grow a plant as readi ly as you can a calf. Clover when ploughed under, gives back to the soil the potash and phosphoric a cid it took from it, and in addition the ammonia it absorbed from the air, clover having an unusual power of taking np ammonia. Of course it is beneficial, but the j professor thinks it pays much bet ter to sell the crop of clover and buy with a part of the proceeds in chemical fertilizers the elements needed. In a long and desultory talked the American Institute Farmers’ Club, Professor Boynton said that smut in wheat is caused by the ! sphores on the wheat, and that j soaking the seed in a pick It* of | salt before sowing, will prevent | all trouble, by killing the sphores and without affecting the germi nating properties of the seed. A letter was read from J. <). F., Orange county, Florida, asking for information as to the value of rotten oak (black-jack) for a fer tilizer; also, the best way to up ply it. In conclusion, he inquir | ed the relative value of this de j composed wood—of which he lias | several hundred loads—to good muck. Prof. Boynton replied that if .1. O. F. will mix wood ashes with this rotten oak, lie will have a very good fertilizer. Should he ! not have the ashes on hand, he was advised to purchase German : potash, and mix with it in place !of the ashes; also, a little bone lime, 'fhe bone lime and potash I need to be added only in small ! quantities. , . /lie sei The Forsyth Advertise,ages con 1 a three acre patch ofcfffi the conflii ''T!9|Kgg ores ara ;iudi^ foroGt'j^PfyjH l the parts to cider vine iff it. can be If ing a spot-* 1 in thc.r^' 1 ' the-*' r M< . niii. iave_ I'dor.; This ti apied I; \ w i vc as an j fcav l’"< '• Sin \i n. A J W 4 ' sponge,kept with strong suds made with pi caslile soap and warm water; tfij g, inserted with the hand into (?. mouth if the sheath vs all thatci.' fj required to soak o/f all foreP the bodies located in the sheath. Tutor pouch may he slightly with sweet oil after washing. InV sorting the lingers into the pouch i will very plainly indicate to yoi oi when Hie pouch is foul or dirty, t.w Colic ix Houses. —Colic is tliftr fermentation of the food in tbjua stomach, and from spasmodic irropj tation of the muscular coat of thk. intestines. As soon as the oolite pains are perceptible, give the piion t iont a drench composed of eiglipf ounces raw linseed oil, one ounce 1 of laudanum, one drachm of pow dered nitre, and a half pint of peppermint water. If not reliev ed entirely in one hour, repeat the drench again in the. same quanti ties and way. Gut.— Total abstinence from food or drink until the stomach is relieved is the most simple treat ment lor glut. There are instan ces where this treatment would he of hut little avail, and the treatment necessary for such ca ses must ho adapted and applied by a skilled veterinarian. Gastko-Ixtestinal Inflamation —This is frequently occasioned by the presence of concretions, as hair halls or some other foreign bodies becoming lodged in the manipliis. There are many plants and grasses, such as hemlock, crow foot, hen hone, wild poppy, and hard, dry grasses,all of which act as poisons, thereby inducing an inflammatory condition of both the stomach and intestines. A gain, an animal may feed upon various substances the character of which is too dry and fibrous.— J They accumulate and distend tluot stomach far beyond its. holding capacity; or the manipliis nydil contract spasmodically and firmly secure the food in its folds. Ink either of the above named cases, inflammaiiou is the result. The 1 personal treatment of a disease* of this character by a skilled ve terinarian is.-as a rule, unsuccesr’ 0 fill. It is impossible, ani to treat diseases of this charac :i .' effectively or satisfactorily. K “' Wine making in Marion t.v is very successfully 'Die Banner says: : Korn,a native Germany, t lie line, it (q s cing country iiy. lson Mr. Eichelbg# p i ailt tJu a . v ’ Klora should ho Ilshat the soil shou G/w r ich and deem am