DIT smKrP IN SUMMER.
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tfE} FAT SHEEP IN SUMNER.

 A writer ili' the Eafmer's Journal, after stating that he applies tar to the roots OfIIle l.oyns of sheep and puts littls in their noe ses and mouths. .sa as afGording the best se- curly against the naaggot ii the head" gives the following remarks on the manage nent of sIteepin summer;

 .sIl lo,n careful to have naHe of my sheep, except those intend fur market, get very fat during the summer. I have heard it remarked, and | believe il, that after once getting very fat, sheep will never arrive at the same point again. Sheep which get fat during the summers certainly do not do ] K well in the fall and winter. About Ihe middle of September ! give my sheep the best feed can, and ihe middle of Q cio- Der begin to feed sparingly with turnips, potatoes, or some Kind Of grain. When the time affiyes for xarding, which du. rather late. separate my flock in the fol- lowing manner. Insone yard put my rams and wethers, except such of the for mer as have become poor during the lime of running with ewes. In the: second ] put my last spring lambs; in the third all my healthy ewes, and iif the fourth my old and weak (but not diseased) ewes. A sixth department is a kind of hospital, into which every sheep is removed as soon as discov- cred to be afflicted with disease. This ar- engagement I consider very important. as it affords an opporlpnity for treating every class of sheep in the manner judged most proper for their circlmstances. have known instances in which the lot of old fec ble ewes have comeiout much improved in the spring, and have produced good fleece, and raised fne likely lambs. I al- ways intend, however, to turn off my sheep before they get so. old as to become enfee- bled ; as they are more likely to acquire those diseases which spread through the flock"

 Root Cr0ps.-An acre of Indian corn which yields sixty bushels will be ample for the support of horse through year. CT it is better to support his horse upon tho produce of half an acre of carrots, which can be cultivated at an expense not greatly exceeding that of half an acre of potatoes, or upon halfan acre ofru.abaga, which may be raised as second crop at q less expense than potatoes, or upon the grain produce of an acre of Indian corn, or, On the other hand, upon the produce of six acres of hay and grain, for six acres will hardly do more than Nield six tons of hay and seventy or, eighty bushels ofoats. The same economy might be as successfully introduced into the feeding of our neat cattle. have known yoke ofoxen, engaged in the ordinary labor ofa farm, to be kept in good working cons dtion three months in winter upon one bushel of Indian meal and about twenty five cents worth of straw per week; and my own team has never been in better con- dition both for appearances and labor than when fed wholly upon liberal supply of ruta baga and the coarsest fodder. But it has been ascertained by accurate measure ment that an unworked ox, put upon good old hay, consumed at the rate of thirty three pounds per day, or two hundred and thirty pounds per week, which is up- wards of six tons per year of two thousand pounds per ton. There must then be great saving between feeding in the way re- ferred to, and upon English hay, and Eng fish alone in any quantity. without grain or vegetables, is not sufficient for any hard working animal.-Amer. GGr. Alag.

 

 70 Fatten Hogs.-Shut them up, the fore part of September; feed them with dry peas. or corn; give them raw poiatoes, but no drink. The grain creates an in- ward fever';' fi,e animal being uneasy from thirst, will chew the potatoes fine, eat them slew, and get the substance of them as well as if boiled. This has been my practice for years past. give them, first, as much grain asithey will eat 1; and after that. each grown hog will eat from, six to eight quarts of potatoes per day. Brother farmers do moi dispute me tilf you have tried it your- selves, for know it is Northern Far

 BREAD SAfING.

 The business of making bread, is not enough attended to in our country. The yeast is too often not perfectly sweet, and when it becomes sour. alkaline substance or saleratds, or pearlash. or soda, do not re- store it toits original illness for the proce of fermenting the dough. Another defect is, that the dough when put into the oven, is frequently not enough, or too much fer mented, the consequences of which is, that tho bread is rather clamny or sour. An other and almost universal defect is, thai the bread is not baked enough. The thick ness of the loaf may be too great for ihe heat nf ah. vn,, or eN.f sha hanf ma a hsn ., ,...s