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
