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MID-ATLANTIC WEATHER WATCH FOR OCTOBER

Fair and warm (1,2,3) with showers (4,5); fair and mild (6,7,8,9,10,11,12) with rain, heavy in the northern part of the region (13,14,15).  Fair and mild again (16,17,18,19); hurricane from Atlantic, heavy rain, severe STORMS (20,21,22) turning fair and cooler (23,24,25,26,27); more showers, STORMS mainly in the south 28,29,30); fair and cool (31). 

MONTHLY GARDEN ACTIVITIES


BEST DAYS FOR FARM ACTIVITIES 

                                                       


THOUGHT FOR TODAY'S 

LIVING  


"Before you insist on making yourself heard, make sure you have something of importance to say” 

                                                                                      John Gruber  (1768-1857) 

DAIRY & LIVESTOCK

Experience shows that the bone of hogs fed on corn alone is far weaker than when the same animals are fed something else in conjunction with the corn. Also, the simple addition of hardwood ashes to the rations of corn meal effected a saving of 25 per cent in the amount of corn to make 100 pounds of grain. 

The Almanack of 1918

   If given the opportunity, dairy cows will drink water on an average of 10 times in 24 hours.  Approximately two-thirds of the water will be consumed in daylight hours and the balance at night.  When allowed free access to water, cows will drink about 18 per cent more than those that are watered twice a day at an outside tank; most important of all, such cows will produce an average of 3 and one-half per cent more milk.  These results are based on tests recently conducted at Iowa State College and prove the value of drinking cups at the stalls so that the cows can have water whenever they want it. 

From The Almanack of 1968

     Pay the extra money for a good bull. You will get it back several-fold when it comes time to market the calves that it produces. 

     A fast horse is nice but a fast cow is big trouble so cull the crazy cattle as soon as possible. 

     A white salt block is not a complete source of mineral nutrition.   Supplement other minerals and vitamins properly. 

     Take the horns off of feeder calves. Horns lead to bruises and other injuries. 

     Whether grazing or haying, do not let your forage become too mature. The nutritional value diminishes greatly when this happens.

     Parasites are threat to your cattle.  De-worm your cattle and keep the flies under control. 

     Goats belong in a herd. They depend on this for their own safety. Never keep just one goat

     Livestock scales are invaluable. Buy a good one and use it often.

     When dealing with death in the herd, do not wait until multiple deaths have occurred before performing a necropsy.  You have to track down the cause of death as soon as possible or it will be sure to continue. 

     It takes about 1/4 to 1/2 acre of good grass, 500-900 pounds of hay, and 100 pounds of grain to support one sheep for a year.  But considering that a ewe's average annual wool yield (around eight or nine pounds), it can easily cover the cost. 

     A lamb should take approximately 120 days to reach its selling weight of 100 pounds if it is fed a daily ration of two and a half to three pounds of grain along with two to three pounds of hay or pasture.  If raised on pasture alone, it will take five or six months to reach the same size). 

     Feed your horses a little at a time but often.     Provide grain in three or four small feeds per day, instead of one large one.  This will allow the gut to maintain constant levels of the bacteria needed to digest food and prevent colic. 

     Sheep are born with a thick wool coat that insulates against both direct heat and cold. A simple, three-sided, roofed shelter will be adequate to protect them during most any weather conditions. The sheep pen should be big enough to include four to six square feet of living space per animal, plus a little extra room for some separate good-sized lambing pens. 

     Castrating pigs is a controversial issue. Many find this cruel and unnecessary while others say that it needs to be done to prevent boar taint. 

     Most pigs are butchered when they weigh around 180-250 pounds. This results in a hanging weight (i.e. meat and bones minus the head, feet and organs) ranging from 160-225 lbs. How much meat you end up with is totally dependent on the types of cuts chosen during processing.