PROCEEDINGS OF THE FARMERS' CLUB. 423 



and declared the sense of the meeting that the club was entertained 

 by the working model before them. 



Dr. Peck mentioned a place near the city where a windmill 

 pumps water for the house and barn from a spring a hundi'ed feet 

 beloAv in a valley, g ving complete satisfaction. 

 ■ 

 How TO Shoe a Vicious Horse. 



Mr. F. Taylor, Indianapolis, Ind. — Hitch your horse to a secure 

 post with a noose rope halter, sufficiently strong to be in no danger 

 of breaking. Take another strong rope, say twenty-five feet long, 

 make a running noose upon one end of it, throw this noose upon 

 the ground near his hind feet, and gently move him until he steps 

 in the noose ; pull your rope and tighten it around his leg well 

 down towards the foot ; if this should be the near hind foot, you 

 then pass the end of the rope across his back to the off side, bring- 

 ing it back again under his neck across his breast, and then on the 

 near side of the horse two stout men take hold of the rope and 

 pull. They should pull gently but firmly, holding his foot close 

 up against his side. A third person stands by his head and soothes 

 him. Everything should \>e done kindly and gently, however 

 much he may struggle. After he has given up, the smith may go 

 forward of the foot and commence work upon it. The men at the 

 rope may ease up just enough to give an opportunity to do so. 

 I have rarely seen a horse make more than one or two efforts to 

 relieve himself after the smith commences. In shoeing a horse in 

 this way there is no great amount of muscular power required, 

 and with ordinary care there is no danger in it, either to the parties 

 performing the operation or to the horse. 



How TO Can Fruit. 



Mrs. A. E. Powers, Scril)a, Oswego county, N. Y., sends us 

 the method adopted by her in canning fruit. I will suppose your 

 fruit and glass cans are all ready. I prefer cans with glass covers. 

 I scald the fruit in a large tin pan, with juice or water to cover it. 

 Put half a teacup of cold water into every can, and fill up with 

 hot water; put the covers and rubbers also into hot water. Now 

 empty a can and fill full with the hot fruit, and then another. 

 Let them stand open till the hand can be held upon them without 

 burning. As soon as filled, cut writing papers the size of the can, 

 one for each, and when cool slip one over the fruit entirely, and 



