GLEANINGS.

Otago Witness, Issue 1417, 18 January 1879, Page 4

GLEANINGS.

Tho difference in the lising of the cream is chielly due to tho difference in size of the fat globules in the different varieties of milk. The larger they are the sooner they rise and the easier they churn. Pounded oyster shells are good for laying hens. They act as gravel in assisting digeation, aad furnish lime for the tissues from which the shells of egg are made. Break them up small enough for the fowls to swallow easily. They will eat a good deal of this kind of food. Much time, paper, and ink have been ex« pended to prove that wheat put in with a drill was ever so much better than that sown broadcast and covered by harrowing, and yet a series of experiment? extending oytr a tarn)

of seven or eight years,, and carefully con ducted oh the Eastern Pennsylvania Experimental Farm, seemß to prove that the wheat Bown broadcast has in every casa done best aud produced the best crop, not only of grain but of straw. — Pennsylvania Times. It is now undisputed that the ovary of a fowl Is never replenished, that she never lays, and never can lay, more eggs than are originally there preient in a rudimentary form. The fowl is a good or bad layer acoording to the condition of the ovary, and our object should be to get all the eggs it is capable of furnishing laid within the shortest possible time. From the fifth year onward a hen can never be a good layer, the ovary being exhausted and withered up. Since the world began, history fnforms us of no organization like the Grange. It was called iato existence by necessity. Farmers were moved, by a common impulse. Societies have been organised for purposes of protection and defence by other occupations which gave them advantages not enjoyed by farmers. This lias been done from the earliest times. Farmers have stood alone, and because not surrounded by the' safeguards of organization have become the prey of other classes. Ifc is difficult to understand why farmers did not associate themselves together in their own be- % if 50 or 100 years ago, but it was done in -Mpw Instances only. Even now large nuWbers of farmers do not appear to be ready for organization. Few have the faintest idea of what the order is yet to become, or what are its possibilities.

A METHOD OP HANGING HOGS. An easy method of hanging a hog or a beef, is by the use of the tripod shown in the accompanying engravings. It is made of three pieces of 3 x 3 oak scantling. 6 feet long, connected at ODe end, in the manner shown, by means of an iron bar one inch thick, passed through a hole bored in each piece. The two outside pieces are fastened together by two cross-pieces, bolted to them, so that they are spread at the bottom suffi- » ciently, which would n be about 3 feet. A hook is fastened to the lower cross-piece, upon which the hog is suspended. To hang the hog the frame is laid upoa the ground with the hog between the out aide legs, the third leg being drawn backwards, as shown in figure 1. The pie being hooked by the gambrel stick to the cross-piece, the framt h lifted up and the hinder leg is spread out so as to support it, as shown at figure 2. The frame may be lowered easily when the hog has to be taken down ; and as the frames are cheaply made, and occupy little room, it will be well to have several of them. They may be made to serve other useful purposes.

ABOUT GATE HINGES. In figure 1 is shown a plan of firmly Beouring tbe upper hinge of a gate in the position desired. The hook or post-hinge should always be provided with a nut for tightening up when the outer end of the gate sags j it is also more easily removed wbea nects sary. The eye portion of a hinge foi a large gate should be | of an inch square where it passes through the heel-post of the gate, and 14 to 16 inches in length, the outer end being f inch wide and ■£ an inch thick. Three small bolts of the proper length secure it to the arm of the gate. In figure 2 is an improved method of preventing hinges working or pushing ia the gate or post, and causing the gate to sag. For general pur poses a I -inch hole is made through the hinge, 2 inches from the hook, into which ia firmly driven a Bmall iron pin, 3 inches in length ; an iron washer is placed between the gate heel or post and the pin, and prevonts the hinge from working its way into the gate or post, or from splitting them. This improvement can bs attached to a gate now in use, and work sat'sfackorily, or the hinge-bolt may be mado square near the binge, and round elsewhere, leaving a sharp shoulder against which a washer or iron plate is placed. When the bolt is put into the gate-post, the washer prevents it from being forced further in. THE GRANGE IN CANADA. From a small and not very promising beginning less than five years ago has grown an organization second to no other institution in size aud influence in this country (nays the Canadian Farmer), gradually working its way up, growing in the esteem of its members and the reapect of the whole people, numbering now 695 subordinate Granges, 4G division Granges— composed of five or more subordinates— and a membership of over

25,000. Those whose active energy and zeal in the causß led them to take a prominent part in the establishment and support of the order, now look with Batisfactionjand pride upon tha result of their efforts, and although we have not yet reached the height of our expectations nor accomplished all the reforms looked for as the result of this movement, yet enough has been done to fully prove the utility of the Grange. Through the medium of the Grange we are becoming acquainted with our brother farmers in all parts of the Dominion, as the ouler i 3 established not only in Ontario but in Quebec, Nova Scotia, New Brunswick, and Manitoba. A general correspondence is cooing on among us ; we are learning each other's wants aud wishes, and profitiug by the knowledge thus gained. From every quarter of the Dominion the cry is coming ior information regarding the Grange, and everywhere farmers are enlisting under its banners as a sure protection of their interests and mutual preservation.