Rensselaer Republican, Volume 25, Number 6, Rensselaer, Jasper County, 6 October 1892 — FARMS AND FARMERS. [ARTICLE]

FARMS AND FARMERS.

Treatment for Hor-e*. F. T. McMahon, veterinary sur - geon to the Chicago UredepartTnent,, communicates to the Street Railway | Review an article on the treatment ‘ of sick horses, from which we find an extract in an exchange. After specifying as to the principle substances from Which to select articles of diet for the Sick horse, bran, carrots, oatmeal, linseed, etc., the Writer continues I Bran stands decidedly foremost as the food most generally in use for the in valid horse ; it ae ts as a laxaI tive: is frequently tempting to the I appetite, and is easy of digestion, i Tnere is no part of general treatment more universal than offering this Substance fas a change of food. Is the horse very weary, and his powers of digestion weakened in consequence we induce him to take a a warm bran mash, which comfortably distends the stomach, and satisfies any craving for food, thereby enabling him readily to lie down and rest his enfeebled system, until repose restores its wonted vigor. Does he show slight symptoms of eold or fever, a warm bran mash is a convenient plan of steaming, and consequently soothing, the irritable mucuous membranes of the air passages; it is a substitute for the more stimulating diet he is accustomed to, and fmtly promotes the activity of the gestive apparatus; it is also a convenient medium for the exhibition of certain simple remedies, to be mentioned hereafter. Is he incapacitated by lameless, a lower diet than that with which he is indulged when in full work is judicious, hnd bran is selected. Is it necessary to administer purgative medicine, a bran mash or two renders the bowels more susceptible of its action, and a smaller portion of the drug is therefore required to produce the desired effect, there being, at the same time, less risk of painful spasms accompanying its operation. Bran mashes may be given hot or cold—cold is perhaps quite as grateful to the horse; but the nibbling of the hot mash in catarrhal affections is particularly beneficial, from the necessary inhalation of the steam arising therefrom. Of all the roof s by which horses are tempted, the carrot, as a rule, is the favorite and most beneficial one; i It is said to bo somewhat diuretic in j its effect, and to exercise a salubrious influence on the skin. Certain it is,when cut aud offered frequently by the hand of a groom, a sick horse is coaxed into eating it when disin--1 clincd to partake of other nourishment, and the greatest benefit results. For the ailing horse, then, carrats ai-e most valuable as an article of diet, and a few may be given to advantage even to a horse in healthy condition. Oat meal is most nutritious as a food for a convalescent horse, and is most valuable ; the bruising process the grain has undergone breaks the husk, aud^ reuders it more easily acted upon by the digestive powers. It is usually given in the form of gruel, as which it is one of the most essential articles of diet in the infirmary. It is also a ready mode of supplying the tired, thirsty horse with nourishment after exertion, when he returns to the stable. Linseed is decidedly included in the si k diet roll. It is nutritious, and from its oleaginous nature, soothing to the frequently irritable mucus membr&ue of the alimentary canal, and hence to be particularly recommended in the treatment -of sore throats ; nor is its bland effect local only, its more general influence is particu arly observable in affections of the kidneys. It may be given either boiled, forming, when cool, a gelatinous mass, mixed in that state with bran, or the liquid aftey boiling may be offered as a drink. Grass, liay, tea, etc., are also very useful in the treatment of disea es, and should be used in connection 1 with the other remedies. I

XVhut Is Aroma t The question of aroma in butter, and how to produce it in the most uniforn way, is one that is always coming up, and the last man to attempt an answer is John Boyd, of Illinois, and he has this to say concerning the matter: I will not attempt to go into tho mysteries of the development of the aroma in the ripening cream, for that. I believe, is clearly beyond human ken, and at the best but a matter of speculation. We know that the perfumer who produces the rarest and most delicate perfumes, usos several ingredients that are of themselves disagreeable to our sense of smell, yet, when carefully blended in the proper proportions, delight the most sensitive olfactories, so that it requires no great stretch of our imagination to suppose that the flavoring acids found iu butter, which are of themselves simply disgusting, are in some inexplicable way, and in 6uch proportions, released, developed and blended bjr the action of the laclive ferment as to produco the much sought-for delicate aroma. I know it is claimed for certain European experts that they have discovered the bacteria that is claimed to produce this delicate flavor, but it is my htimb e opinion that bacteria are in no sense producers of this aroma, but that simply acting on the substances in the cream,they release tho flavoring acids in just sufficient proportions, that when blended, delight the butler expert. Whether they owe their origin to a ferment in the milk itself, or arc introduced from the air is an undecided question —Colemuu'a Rural World.

OeoMtuaal ftulMolllng. Probably no work on the farm pays so well ns that done with the subsoil plow i*9i laud that has been well under.ir.voiyd. 'Die advantage of subsetting is that cue operation lasts a number of years, and if, the drainage is perfect the land no von loses the imrositv which the subsoil plow gives it. if nv«r iand were drained as soon c* tfcft forests were cleared from it, xubsot'.icg would not be needed. Tbo decay sf root* of trees in the subsoil Make* • natural drainage through "iiieli superiuous or stugnunt water can pass. But in t* cases out of 100 drainage Ir pot resorted to until the v.impacting of soil and Its inability t tu tarry off water makes dratuug'e ueoc«« u .jr. Tueu alter Ue uuuer- , - ‘ ‘ p-yyr

4rata is down it takes year* of freezing and thawing amlidover growing to establish old water courses e-ruin, or rather to make new ones. Ino su&soil olow helps this work amazingly. It should follow the drain and it will do good to repeat the subsoiling every few years,thus enabling the soil to hold more water without being saturated, because the surplus must always pass off wherever an outlet is provided for ft. Thlngj W« Do Not Do. American Cultivator. 1. 3o hoT cohsider that we know everything about buttftr making, as something new is being discovered every month. Not only from bur own work are we continually learning, but also from the research and observation of others. 2. We do not keep a cow that produces less than 200 pounds of butter in a year; 3. Nor put the dry cow on starvation rations; 4. Nor expect a cow to make something out of nothing; ' • • 5. Nor keep our cows in an ice house, hog pen or dungeon; 6. Nor allow them to go a whole year without carding or brushing them; 7; Nor depend on pasture alone for a supply of summer feedT 8. We do not allow the milk to stand very long in the stable to absorb foul odors. 9. We do not neglect to strain the milk at once after milking; 10. Nor set milk in deep cans in well water without changing the water at least twice, or without ice; 11. Nor mix sweet cream with cream t® be churned less than twelve hours before churning. (The cream is ripened in one vessel which-holds the cream for a whole churning.) 12. Nor add scalding water to the cream; nor guess at the temperature with the finger; nor take two or three hours to churn; 13. Nor gather the butter until the “dasher stands on top,"and then dip it out of the buttermilk; 14. Nor add coarse salt by guess, nor work the butter into grease. • 15. And finally, we do not send our butter to market —rapped in old rags that may have seen other service in the home.

HouMhold Helps. In washing black wool goods before making them over, use 5 cents worth of soap bark to a pailful of water. Let it stand until cold. Iron on the wrong side In the days of putting up jelliesit should be recalled that cotton batting is more often, used by experienced housekeepers to cover the glasses than paste or papers dipped in liquor, A shabby pair of shoes will mar the effect of the prettiest, neatest suit that ever was designed; and a nicefitting, well kept pair of boots or low shoes, with good gloves and a becoming bonnet, will carry almost any kind of a suit. Finely powdered Peruvian bark is recommended to keep the bangs in curl in moist weather. It is applied with a powder puff. Unfortunately this suggestion is valuable only to persons with blonde oy light-brown hair. On black hair the powder shows a fine dust, and cannot be used.

... Chocolate should be cooked by intense heat in an uncovered saucepan in order to prevent the oil from separating from the rest and floating on the top. For this reason also chocolate should not cook over five or six minutes after it has thoroughly melted into the boiling milk and water. The best thing to remove grease spots from carpets is gasoline. If the oarpets have been down for some time, they should be taken up and thoroughly shaken free from dust. A perfectly clean cloth should be laid under the grease spot, gasoline should be poured over it, and should be rubbed with a clean cloth till it disappears. The best way in which to clean hair brushes is with spirits of ami monia, as its effect is immediate. No rubbing is required and cold waver can be used just as successfully as warm. Take a teaspoonful of ammonia to a quart of water, dip the hair part of the brush without wetting the ivory, and in a moment the grease is removed. Before whipping cream for the top of chocolate or coffee it is better to add the white of au egg and a tablespoonful of powdered sugar. Then whip until stiff. In default of the cream, the whites of egg with pow dered sugar lightly dusted in make the drinks much more tempting then when served plain. Whip very stiff in either cose and keep on ice till wanted, which should be very soon after being prepared.

Farm Not**. A heavy feeding animal is the best to buy. Most of the dogs are worse than no dog at ail. Super phosphate is a good fertiliser fee fall wheat. Raising a variety offers a better variety for tbe stock. Fine hair on an animal indicates that it will fatten rapidly. Let the profits from one crop not go to make up the losses of another. Better sow a less acreage in wheat, but have the soil rich, well prepared and then secure good seed. When an animal is grown profit in feeding ceases, except the limited time required to fatten for market. The farmer who spends his money before he gets it is always at a disadvantage in markr-tiug his products. The profits in feeding animals are graduated by age. There is more Srowthin proportion to the feed, the rst year than the second. When the second crop of clover so to be plowed under it should not be allowed to get too ripe. A good sprinkling of lime before plowing will hasten the decay and greatly add to tho value as a fertilizer. Tho Greek phalanx was composed of -00 to 16,000 men in asquare battalion, with spears joined and shields crossed. The best armored were placet! in tbe outer ranks, and those EStS* 4 * " ■** “ “"*• , ... i.. *