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About Willamette farmer. (Salem, Or.) 1869-1887 | View Entire Issue (April 28, 1882)
VOL. XIV. Qrrt$$mitnt$. Assessment and Taxes. Goshen, Or., April 21, 1S82. Editor Willamette Farmer: As the subject of taxation is engrossing the attention of many in Oregon now, and as we are juat on the eve of the election of a Legislature that may take some action in the premises, it is well for the subject to be well ventilated, and by getting the views of the many and comparing notes we may get at the true mer its of the case. I agree with some and must disagree with others; some I 'see advocate the plan of non-exemption of the debtor class but total exemption of the creditor class; the idea is preposterous, and it would appear that no sane' man would advocate such a course, un less he was a capitalist and loaning money. The claim that a lower rato of interest would obtain is fully; the millenium has not come yet, and until then we will not see the money loaner reducing the rate of interest if he can avoid it; it would be more in keeping to ad vance the rate. I happened to be a resident of California while this same law-was in oper ation. I think it was in 1876 the Supreme Court of California decided that notes, mort gages, etc., was not property, therefore un taxable. Upon that decision millions of money was released from ' taxation, and of course worked hardship on the debtor class. There was no exemption of any kind for the poor man; even his chickens were taxed, while his more fortunate neighbor with his millions was totally exempt; and the rate of interest did not decline any. That was the main reason of calling a convention to revise the Constitu tion. The delegates in convention put it in the organic law, beyond the reach of any legis lature, that "property of every kind should bear its equal proportion of taxes; that the lender should pay on his notes and mortgages his equal proportion." When that instrument was' submitted to the people for j-t'fic.-tiou, the combined capital of the State (and foreign too) was arrayed against it, with all the lead ing newspapers save one. The San Francisco Chronicle, chatr pio 1 the cause and secured the adoption of the new Constitution. During the canvass (and it was an exciting one) all the opponents stated in their addresses that in case of the adoption of the instrument that $57,000,000 would be driven from the State, but their prophecies did not come truo Some capital may havo left, but money is as plenty as before, if not more so, and the rate of in terest has not been advanced any; if anything it is not so high, for money certainly is more easy. That argument will not hold good, for it was tried thoroughly in our sister State and became so obnoxious that it was repudi ated and placed where it could not betampered with the by legislature. The idea advanced by some, that the sole reason that the low rate government bonds are so popular is that they are non-taxable, is all folly, there are other reasons more potent than their being non-taxable. First, they are secure beyond a possibility of a .doubt; there is no fear on that score. Second, they have a long time to run, another good feature, no trouble of re-loaning the funds and losing several months' interest looking for a good security. Third, the inter est is paid quarterly, and can be bad without fail; the holder of a bond can make his calcu lations on this without failure. Fourth, they are non-taxable; very desirable to the holder. Fifth, and greatest of all, is the convertibil ity of a government bond; the holder can cash it any day without a discount by simply say ing lie wants his money; it is not necessary to spend several days or woeks hunting some one to discount the paper for him. A man chang ing his business invests his money in govern ment bonds, knowing that at any time he can cash his bonds without any loss. This is the great secret of their commanding such a pre mium. If a man wants to borrow money, no better security can be given than to hypothe cate government bonds. There is no private paper, I don't care how well secured, when offered for sale or exchange, but is scrutinized carefully, and some discounted heavily, as many can aver. I have one case in view : A capitalist made a loan of $10,000 on Kansas City property, to run five yean at 10 per cent. The security was the very best; real estate was advancing in value rapidly contin ually. At the end of three years this man wanted bis money, and it must come. Behold hit chagrin when the very best he could do was a discount of $3,000. The property that secured the note was probably worth $100,000. (ow, if that man had been fortunate enough o have held government bonds, he would not have lost so much time and suffered loss. This is what makes government bonds so de sirable and command such a premium. Now, as to the proper mode of assessment there are many views. I think about the best would be to adopt township organization throughout the State. It is no trouble to find a man in a township that knows almost every man and his property. In a township equal assessment can bo. had better under this mode than any other. Assess all poperly at its full cash value. If land is worth $39 per acre assess at that, not make it 10, and so on through the list. Then when a mau claims indebtedness, first make him schedule his creditors, and let the assessor keep that for future reference. Administer the oath to every man, and go for everyone that quibble-. The assessor is paid to assess the property; see that he discharges that duty faithfully. There is a way to come at all the property, to find all that is hidden away in the shape of notes, without exempting it totally. If a man can't substantiate his indebtedness, give him no deduction. Let the Couuty Court act as Board of Equalization in each county to equalize the assessments in the county; then create a State Board of Equalization to equal ize the assessments in the different counties, so that each county will pay its just propor tion of taxation, and no more. Let this subject bo kept bcfoie the people continually, and see to it that no such obnox ious law is passed exempting totally the cred itor class, as is advocated by some, the Oregonian for instance. We have a grand State here; room for millions; the home of the poor man; in no place can he succeed any better, or so well, as in this State. Let us continue to make it such by having gcod, wholesome laws adopted, not by favoring the man that does not need favoring. If such a law should pass exempting the creditor class, then I would say to every poor min coming to this Pacific Northwest to keep clear el Oregon; it would not be the place for them. It is to be hoped that, ere long, the produc ing class will cut loose froni party, and place men in office not demagogues; men that will legislate some for the producers, not against them altogether. Every man should read that article in a late number of the Fahmek, enti tled "Citizenship;" it should be read and re read until the principles there laid down should be the mainspring of every voter in the State. There never was any sounder doc trine advocated than in that article. Until v,j! all learn to adopt them and be governed by such principles we may expect to be at the bottom of the hill, berating some one for our misfortuues, but not looking to the proper place to correct them. Long may the Farmer live to advocate the cause of the producer and his entire interests. Succ ss to you, Mr. Editor. M. Note by Editor. Wo w elcome all such able argument as the foregoing,- and do not differ from the writer's views iu general, though as capital has so successfully evaded taxation and so dishonestly shirked its share of public burdens, we see the necessity of some change. Any system that will fairly assess all that constitutes wealth will answer. While we have taken the ground that exemption for debt causes corruption and is evil in its re sults, we also see the danger in favoring capi tal at the expense of the debtor and producer, and insist that any change in legislation on this subject shall be accompanied by other legal provisions to protect the producer and debtor. Some decided action is necessary to correct evils that now exist, as we have exposed. Plums on Peach Stock. Salem, Or., April 17, 18S2. Editor Willamette Farmer: In your issue of April 14th you reported ine as Baying the peach plum did not well on the peach root. You must have misunderstood me, for the peach plum has always done well on the peach root for me. Ip regard to Mr. Apliu's experience with the pe .ch plum I can't see that there is any fault attached to tbe peach root in regard to bis trees all being rotten on the south side. I think it is caused by the heat of the sun at some certain time of the year. As to rot being worse on the peach plum than other varieties my experience has been quite different from that of Mr. Alpm. I hare some plum troubled in the same way, but those of mine that are affected with the rot that Mr. Alpin speaks of are all on the plum root. I have never had a peach plum tree affected that way yet. Mr. Aplin a ex perience with the peach root gives a good point in favor of it, as it has lived seven years and had the effect of tbe dead tree on it and is still able to throw up sprouts from tbe old stock. Very respectfully, Chas. N. Potter. A Bans Lunatic A novel, by the author of "No Gentleman," will be ready May 20tb, and will be found to be a novel of high order of merit and great attractiveness. It contains new features, novel situations, and is illustrated with a frontis piece of great beauty. A handsome 12mo of 36.1 pages, elegantly bound in cloth, and sold at $1. Advance orders solicited on which liberal discounts will be allowed. Henry A. Sumner 4 Co., 205 Wabash Avenue, Chicago. PORTLAND, OREGON, FRIDAY, APRIL 28, 1883. BUTTER AND BUTTER MAKING. An Escny Read Before a Late Meeting of the Pomona Qranee of Multnomah County, by J a Knapp. Wo lea'n from sacred history that the earlitr generations of the human race culti vated the soil; that tbeyhad flocks and herds; that in the journeyingi of the children of Israel they were accompanied by their flocks aud herds; and when Joshua, the leader of that nation, sent men to spy out tbe promised land, they brought back wonderful clusters of tbe fruit of the vine, and the report that the land flowed with milk and honey. It is a fair and logical inference that the productions from our domestic animals formed in th"se days, as well as now in later times, an im portant item in the feeding and clothing of our race. It is equally fair to presume that the art of making butter was known to them, and that it was with them an article of food. Statistics show that the productions of the dairy in the United States exceed in value that of sugar, cotton, tobacco or wheat, the great agricultural staples of our country; and whether the art of making butter and cheese is of ancient or modern origin it matters not to us. It has become one of our staple pro ductions, and what concerns us most at the present time is. how to make good butter, and how to realize- the greatest pecuniary benefit from this product of the dairy. I affirm that it is as easy,' that it costs no more to make a first-class article of butter, that commands ready sale at the highest market rates, than to make an article which is a drug in the market at any price, and shunned by all good housekeepers. The first requisite is good sound milk; the second, thorough and absolute cleanliness in all staces of the nrocess. The process is easy and simple; no wonderful skill is required. It is simply knowing just what to do, and doing that properly at the right time. Oregon is admirably adapted to dairy hus bandry: cood pure well or spring water can be found on every quarter section, The soil is very prolific in the production of nil the tame grasses and the roots and plants used for feed purposes. The climate is unsurpassed for dairy production. With such facilities the reputation of our State for the. production of superior batter should be equal to its famofor tho fine quality of its wheat. But what are the facts ? The complaint about poor butter is wide spread. Travel from one end of the State to the other, and we hear it every u here; aud wncn we come to the table wo find evidence that trie complaints are well founded. One day last summer a centlemau came to my storo and introduced himself. He said he was seeking information about Oregon iu reference to the dairy business, and has been directed to me. He was from Pennsylvania, had been engaged for years making gilt edged butter for the Philadelphia market. Said he, "I havo come to Oregon with my family in tending to settle and engage in the dairy businesi, but beforo doing so he thought he would spy out the land. He had bought a horse; traveled the whole length of the Wil lamette Valley, up one side and down on the other, and, said lie, "I have not seen a parti cle of good butter in the whole trip. Have you any good butter in your store," he asked. I replied, "I will show you what I have, and let you be the judge." I opened a chest. He looked at it. "That looks well," said he. He dropped down on his knees' and smelted it. "It smells nice." Ho tasted it. "Why that's good bu ter; I have seen nothing like it bo lero. That will pass for good butter in any market." I showed him several other chests not as good, told him what the trouble was, and convinced him that there was no fault with the soil or climate. Wo do know from years of observation and experience that there is some good butter mak urs iu Oregon, We also know and have de monstrattil that Oregon butter, if procrly undo ard handled will keep perfectly sweet lor time indefinite. The conclusion, then, is, that the fault is iu the making and handling. As I Biiil before, the process is easy and simple; just as easy to make a good article as a pocr one; so easy that many of my lady friends probably imagine they know all about it. Many a husband has said tu mo, "My wife makes good batter." No doubt they think they have uothing to learn in this art of butter making, Strange among so many good butter makers w e see so littlo of the choice article. Those of you who know all about it will not care for my instruction. I see some before me whoso education is not complete. I will, iu a few words, give you such instruction that, if you will recollect my directions and follow them to the letter, you can go home and make good butter the first trial, and, with a little practice, be able at nil times to turn out a first-rate quality of good, sweet butter. I will not introduce to you any of the new fangled arrangements, but will use the same apparatus that our mothers and grandmothers did before ns. We will co n mence at the cow. Treat her kindly and gently at all times. As you sit down to milk brush off with your hand any loose hairs or dirt that may be on tbe udder, and if, as is sometimes the case, she has been wading in the mud, wash the udder and teats with clean, cold water and a soft cloth or sponge, keeping in mind always the remark I made at the beginning, that thorough cleanliness must be observed at every step of the process, and don't forget it. After milking, strain it ca e fully in the ordinary milk pans. If the tem perature is about right, which should be from GO to CI degrees labrenbeit, the cream will be up in from thirty-six to forty-eight hours, and should not stand longer. The cream should be taken oil while the milk Is sweet, or at least as soon as it is just beginning to turn. Every hour that it is left after this it is dete riorating; It is better to churn every day; but where thero are only a few cows, it may bo kept in a cool place for two or three days, adding each day new cream as it is taken off, and stirring it each time altogether. Churning. The first care is to scothat the cream is tho proper temperature, neither too cold or too warm. It should be from sixty to sixty-five degrees. If it is too cold set it awhile in a wirm room, or, if you wish to churn immediately, you may set the cream bucket in a tub or other vessel of moderately warm water, stirring the cream often so that no part of it shall become heated above the proper temperature. Scald the churn thor oughly alwavs beforo using. Churn moder ately until tho butter comes. As the butter commences to separate from the milk you will detect it by a change in the sound; two or three moro turns and the separation is com plete. Stop churning right here; the butter will bo floating on the milk iu little pellets the size of wheat and from that up to the size of corn aud peas. Take it out and spread it on the butter worker, let it stand and drain a few minutes, then pour on pure cold water to wash out any milk that may be left and re peat the operation, gently turning it until the water runs off clear. It is now ready for salt n. Nono but pure refined salt should bo uted, and should bo distributed as evenly as possible at the rate of about one ounce of salt to a pound of butter. Some of the best au thors on dairying say one pound of salt to twenty pounds of butter. After salting put it in a pan or bowl and set away in a cool place for twenty-four hours. I omitted to say, scald the butter worker also, and any all other utensils, always, be fore using. After the butter has stood twenty-four hours in tho salt it is ready for the second working and moulding. I wish hero to remark, dairymen teim this operation "working the butter," and tho table and lever attached, on which this operation is performed is termed a "butter worker." I wish it had been called bv some other name. It always com eys the idea of labors, of work to be performed, when in fact thero should he just as little work as possible To prepare for this part of the operation scald the worker, mould, and other tools, prepare a bucket half full of brine, in which immerse the mould aud small tools alter scalding, letting them remain in the bnne during the whole time ex, cept while in use in your hands. Prepare a pan half full of brine, in which lay out straight your butter cloths, which have previously been cut to tho proper size. After this pre paration bring out tiie pan of butter and emp ty it on the worker, cut it up and spread it out, manipulate it a littlo with the lever, which will expel any littlo remaining milk or surplus brine, should there bo any, and temper it proptrly for moulding. Moulding. Now tako tho hand ladlo3 and cut off a littlo more than enough to fill the mould, press it togetnor and form it into the shape suitable for the mould, then open the mould, holding the upper half in the left hand and roll the lump into the mould and then press down tho other half until it closes, then strike off the ends even; next tako out one of tho cloths dripping with brino and and spread it Btnoothly on tho worker, then open the mould and turn out the roll on tho cloth, then bring up one end of tbe cloth on to the roll, smoothing it lightly with the fore fingers of each haud from the center towards the ends, and so continue around the roll; next turn the ends down, and it is complete. Iu no part of the operation does the butter come in contact with tho bare hands. The roll is now taken up with tho tools in each hand and laid away. Milk buckets and strainers must be thor oughly washed after uso every morning, thoroughly scalded with water boiling hot and laid out on a shelf in the open air and sun through the day, winter aud summer, rain or shine, this should never be omitted. Milk and cream buckets treated tho same way after each use. Churn, butter worker, moulds, and other tools must bo thoroughly wjshed and scalded after each use. Recollect, plenty of water aud boiling hot. Tho next day after the butter is moulded it is ready to send to market, aud it should go regularly onco a week. Pursue tho course I havo described and the butter will bu sweet aud give satisfaction tothosowho buy it. I havo here described the simplest method, using only such common tools and appliances us are found in every farm bouse, or can bu procured with littlo expense. There are iu uso in largo dairies improved apparatus for raising and handling tho cream; also improved churns, in which the operation o.' wnihiug aud salting the butter can bo bet ter done than on the worker. J. B. Kkaw. Note by the Editor. At the close of the lecture a score of questions were propounded to the lecturer from all parts of tho audience, and all enquiries were readily answered by bim, a few of tho important ones wo give, with the answers. Question 1. Should not the cream bo set away two or three days to ripen ? Answer. No; the best butter is made by churning sweet cream daily. The ripening process, as you call it, is the commencement of decav. and deterioration commenced with .it. I am aware that those of you who keep only one oe two cows cannot well chum daily nor keep your cream sweet from one churning to another by ordinary methods. Let me tell you how to manage in such cases and you can make very fine butter and churn only twice a week. Put the crem pot in a cool place; at each milk'og save half a pint from each cow of the very last of the milking iu a cup by it self and strain these stripping! into the cream pot, stirring it ca;h tune with the cream; thit will arrest or retard that ripening pro cess, keen vour cream sufficiently sweet and very much improve the flavor and quality of vour butter. Ques. 2. In your lecture you say, "Stop churning when tho butter is just scparted into little pellots." Uught you not to cnurn till vou Gather tho butter beforo takinic it out on tho butter worker? Ans. Nol Emphatically, Noll Tho but ter is separated from tho milk, tho churning is complete. Tho next thing is to cct rid of tho buttermilk, for it is a decaying, corrupt ing element, and if any of it is left m tho but ter it will soon spoil. If yon gather it, you are doing that which in the next step pf the process you must turn right round and undo. The gathering collects and compacts it into a large mass. In this mass you enclosed and enveloped lots of buttermilk which must be got rid of. When I told you to stop fum ing you could very easily wash it out without auy injury to the butter. Now you have to take it out on the butter worker, and work and wash and grind away, liko working in a morter bed, to got out tho milk and undo what you foolishly did in the gathering, and when you havo comoleted you havo broken thou sands of little globules, rendering it greasy, and mai'e a third rato mess of it, when it might have been first rate. Ques. 3. By stopping tho churning so soon do you not lose somo of tho butter that may not bo perfectly separated ! Ans. Suppose we do. I will admit there is a small let not separated and is washed out in tho buttermilk. Tho vessel that re ceives the buttermilk is as cleau as any other utensil in tho dairy. We let itstand an hour; it all rises to tho top and is skimmed off and used for cooking in the placo of butter or lard, so nothing is lost. But supposo it was lost, and went to tho hogs, it would do them somo good. Let me nsk you, is it good economy for you to spoil your batch of ten pounds of butter and mako a second or third rato mess of it to tell at 20 cents per pound, for tho sake of saving nnd adding to it that possibly half pound, when with less labor and troublo it would bring you 30 cent per pound t Ask your 10-year old boy iu arithmetic to ciphor out that loss lor you. Qucs. 4. In working the butter, should it be handled with the hands ? Ans. No, never. Human hands should never touch it from first to last. The warmth of the hands is injurious to the quality. With proper tools in your hiuuls every part of the work can be dono as expeditiously and much more neatly than by tho hands. Ones. 5. Is the quality of tho butter affected bv the food of the cow ? Aus. Most certainly. Feed her turnips and you will havo a turnip flavor in tbe but- A L-....l l.,. nfllitinr.n ll.A an., in VCBIflf H.dll her onions, and you oill havo tho onion flavor verv decidedly. Tho question of feed is of the greatest imports, co to the daiiyman. Good clover pasture is the best natural food. Turn your cow into a 7ide range whero thero are patches oi mo uincrent kiiius ui mine grasscp. You need nut send a boy to drive, her to tho clover patch; sho will find it fast enough, and will stay by it. Clover hay is also tun best hay for milk in the winter. With good clover h y and a bountiful supply of 100 s, very fino butter can bo made in tho winter. Of roots tho best is probably tho sugar boot, carrots, tho golden ovid, mangolds, sweet potatoes and turnips are all good, and good Bound mill feed is excellent. Tho cnsilago process of preserv ing all kinds of food plants for winter feeding is attracting much attention in tho Eastern States, and is likely to revolutionize tho wholo problem of feeding animals. At the beginning of this bcturo I said : "The first requisite is good sound milk." Now good sound milk van only bo produced from healthy animals fed on good sound wholesome food. You should be as particular in this matter as you are in the food for your family. Many farmers give this matter no thought; the cow is left to Ullllb preifcy iiiueu iui iidoi-ii. . ouu in m tu, perhaps sick, furnishing unsound milk for tho family. At our fepst to-day we had milk that was unsound. I don't know who brought it; the owner is not aware of it; I could tell him what is tho matter. A year ago this winter the ireat Hood in the Witlamctto damaged a large amount of whent on the Pacific wharf. Well, tho speculators advertised damaged wheat for sale cheap, and raised quituafuroru about it, Tho farmers Hocked in from every direction like bees to a tur barrel, nnd bought it to feed chickens, to feed hogs nnd t' feed cows. Souiu of the milkmen of this city bought it for cow feed; they ought to have liceu indicted by the health ollicer, Well, it made the chickens sick; it nauseated the pigx, anil the cows complained of not feeling very well. Spiouted musty wheat was plenty and would not keep, and all had had a surfeit. Don't uso damaged or musty hay or feed of any kind for your cows. In tho case just mentioned the speculates did a sharp thing; they inadu the unsophisticated. sbaio with their loss. Ques. 0. Should we uso saltpotre to pre serve tho butter and kill any genus of decay that may be floating in the atmosphere. Ans. No; uso no saltpetre, coloring mat ter, extracts or chemicals of any kind except pure, refined salt, 'i'heso are abominations used to cover up and hide defects, and sho aid not be tolerated, If you have followed the directions strictly, the butter will keep with out saltpetre perfectly sweet for weeks until th consumer has used it up and wants more. If, however, it is desired to keep it for next winter's use, then it should bo excluded from the air. This is tVsiest an J most cheaply done '.jy packing it in strong, pure brine. This sur rounds it with an iucorruptibleelement which excludes the air. This will keep it per fectly sweet for months, and nu doubt for years, if so desired. If the butter has been made as directed, and the surroundings are sweet and clean, the Hosting germs you speak of will find no congenial lodgement, and will do no barm, Ques. 7. How do you get the white specks of sour milk out of your butter ! Ans. Never have any to net out. If you are troubled that way it certainly shows very defective) management, and we very respect fully Mi-pn vnn tn reformation, and would I commend to you a careful study of this lec NO. 11. ture; it will do you no harm, and certainly benefit your butt-r if you will put it in practice Numerous other questions of minor importance were answered, which want of space f 'rbids publication. At the closo of tho lecturo it was moved and carried that a copy be requested to be furnished to tho Willamette Farmer for publication. Pomona Orange Meeting. Editor Willamette Farmer: Multnomah District Pomona Grange No. 6 met as usual. Worthy Master Jacob Johnson called tho meeting to order at 11 30 A. M. and proceeded with the regular order of business. There was quite a large attendtuce, and after a short timo had elapsed tho Worthy Master declared a recess for refreshments, and the good matrons then Bpread a bountiful feast, such as would have convinced tho most doubtful that our sisters are very proficient in tho culinary art. Tho feast being over those present amused themselves in singing and social converse for a short timo, when the Worthy Master resumed tho chair and pro ceeded with the interesting oxerciscs of the day. Under tho head of new business tho follow ing resolution was unanimously adopted, viz : Whereas tho county ollicials of this State receive, by tho prosent system of fees, more than just recompense fur their labor, there fore bo it resolved that it is tho sense of this grange that such of said ollicials bo assigned such a Balary as will justly roward him for his services. Under the head of suggestions for the good of tho Order, the grange was fa vored with an address on "Assessment and Taxation," by Brother A, R. Shiply, which was quite interesting; an essay on "ilomo and tho Training of Children," by Sitter L. II. Clarko, which was very good in deed; an excellent selection of music, entitled "Homo is tho Best, Dearest Home," by Miss Ida L. L. Clarke; an "Essay on Butter-making," by Brother J. B. Knapp, which was very interesting and instructive, and worthy of the attention of any audience Tho 'day bc!ng far spent the Worthy Lecturer, H. B. Hayes, made a few interesting remarks on "Mixed Husbandry," and also requested an o;s.iy by Miss Enda Kelly, and a scloction of music by Miss Ida Clarke at tho next meet ing, which will bo held at East Portland, Saturday, Juno 17, 1882. Tho following resolutions will probably be discussed at said meeting, viz : Jlttoleeil, That the county has a right to be divided info legislative districts, and each district to elect its own representatives. Jlenoleal, That indebtedness within a State si ould bo allowed on Stato taxes, indebted ness within a lounty on county taxes, and in debtedness within a district on district taxes. Jlemli'td, That real and personal property shou'd bo taxed wherever found; that notes and accounts should not bo taxed, and that there should bu no exemption for indebt edness. It is hoped that all will participate ft the discussion of said resolutions, and make said meeting as interesting as the ono just passed. Jasi-er J. Johnson, Soo'y. The Carp Fish. Tho German carp aro natives of Germany, and wero introduced into America many yiais ago. They aic a beautiful fish, and aie highly prized for their excellence as a fowl fish, They aro of a sluggish nature, a thick heavy fish, and Hourisli hcNt in sluggish water more espe cially in artificial ponds mado expiossly for their culture. They are uty rapid groweu when they are well eared for, and a good thrifty yearling usually weiglis liom thru quarters of a pound to a pound; their usual Kizu when hilly developed is from 2.1 to Il.'i pounds, although they havu been known to weigh as much as 80 pounds in rjru cascsf They u'so incieaso very rapidly Tbeirusu.il tune for spawning is in May and Juno. They sometimes spawn iu July and Augiut. Tho Im-n ino'i.hs for growing is fiom May till Sep-le-ml er, but as soon as tho cold weather come iu the fall tbesetish aro overcome by a stupid dormant ftelin;', and they coutinuo iu this s.atn until tho warm sun comes iu the spring, and during all this time they eat but very lit tlu and tho growthjis very slow. My young fish last season did not hatch till tho last of July, when tl'ci growing season was nearly over; therefore, they aro not quite as largo as fish hatched earlier in tho season, though they aro in sptondid condition and nccin to bo do ing well. I stocked my iiouds tho first (of March, 1881, from Mr. L Davis' hatchery ol Califo-nia. I got eleven yearlings for a start, hut owing to the rough usjgs and the age ol the fish they did not spawn till July. I separ ated my young ones from tho old ones tin 25th of March, but I did not get a true count, but from the best I could I would be safe in ssying there are 2000. They wero in fino con dition and doing well. If there is any one de. siring further information in regard to these fish, they may direct all letters of Inquiry to A. V. Davis, Molalla, Clackamas county, Oregon. Have you noticed tho New Moon, First Quarter. Full Moon ami Last Quarter adver tisement iu tho Farmer. It is tho most original advertisement we ever published. If you ti'te notice, it changes with the moo i everv week. Tho preparations advcitUtd in j thu moon are not equaled, II i