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  2. THE BREEDING OF LIVE STOCK.

    In the breeding of live stock the owner must be guided by what he wants to breed for. The breeder of pure-bred stock seeks animals that will not only conform to ...

    Article : 650 words
  3. OPIUM POPPY AND ITS CULTURE.

    This poppy is a very hardy annual plant, of rapid growth, and consists of a main stem 8ft. to 5ft. high, quite erect, and embraced on either side with large leaves ...

    Article : 514 words
  4. INCREASING LEAN MEAT IN PIGS.

    We may well suppose that the habit of the pig in laying on an excessive quantity of fat has been caused by long and excessive feeding of fat-producing food, and it is ...

    Article : 296 words
  5. DISHORNING CALVES.

    The best time to perform this operation is when the calves are about two months old. It may be done by the use of an ordinary gouge. The animal being secured ...

    Article : 118 words
  6. THE FIRST PLOUGHING IN VICTORIA.

    The recent death of Mr. Hugh Lennon, one of the earliest plough makers in Victoria, has revived the much-disputed question as to who turned the first sod in ...

    Article : 245 words
  7. SUGAR-CURING HAMS.

    One of the best processes of sugar-curing is to rub the hams or bacon thoroughly with hot salt, and allow them to drain two or three days. Then for each 141bs. or ...

    Article : 191 words
  8. THE GARDEN.

    The frame may be of any length, and about 3ft. wide, 3ft. at the back and 2ft. at the front. Fill the frame with fresh horse manure, well packed down, to within ...

    Article : 193 words
  9. A CHEAP FERTILISER FROM THE AIR.

    All plants are composed largely of carbon, which is derived from the atmosphere through the agency of the leaves of plants. Nitrogen comprises 80 per cent of the air ...

    Article : 410 words
  10. POULTRY NOTES.

    Shavings sprinkled with diluted carbolic acid will make a nest entirely free from vernin. The teeth of fowls are in the gizzard. ...

    Article : 695 words
  11. HOW TO TAKE OFF A HIDE.

    In taking off a hide or calfskin, never cut the throat crosswise in the least, Slit the skin from the brisket to the tail, and from the brisket to the jaw; then cut ...

    Article : 413 words
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