PROCEEDINGS OF THE FARMERS' CLUB. 349 



I do not think we should condemn every condiment tliat is 

 brouglit before us. We all know that cattle raisers use Condition 

 powders. 



R. G. Pardee. — That is the case with the human family. Some 

 have such powers of digestion that they can assimilate any food 

 however coarse. Others seem to require condiments. It is a 

 question of some importance to know how far it would be benefi- 

 cial to use condiments in cattle food. In the use of carrots, some 

 who have used them almost as the sole food of animals for a time 

 have decided that they were not valuable. They have mistaken 

 their use. They should not be relied upon as food entirely, but 

 as condiments, as we use fruit to aid in the digestion of other 

 articles. How many people are injured by badly-cooked food, 

 instead of by the food itself. We want our food so prepared that 

 the stomach can assimilate it without taking an inordinate quan- 

 tity. It is the same with cattle food. 



Prof. Mapes. — Many animals take condiments, or medicine 

 when they require it, and perhaps something of the kind may be 

 artificially prepared and given to advantage. We see cats resort 

 to a plant, that has thus acquired its name of catnip. Dogs at 

 times eat grass. Horses swallow earth, and swine eat old rotten 

 wood. 



R. G. Pardee. — Still, I think it bad policy for any owner of 

 cattle to rely upon any condiments to save food. It is alwaj'S 

 better to feed cattle upon healthy food and try to keep them 

 healthy. Castor oil is a very good family medicine, but it won't 

 do to rely upon it, though some families who use it, never need a 

 physician, nor other medicine. 



The Chairman thought we should look into the subject of con- 

 diments. All animals require care in their keeping, they should 

 be taken care of especially during stormy weather. For himself 

 he was opposed to the use of condiments in every shape. 



Mr. Pardee. — I do not consider that condiments mean medicine, 

 but the proper admixture of food. 



HOW TO MAKE VINEGAR. 



A letter was read from T. B. Miller, Clayton, Indiana, which 

 give some information on this subject. We extract the following : 



"Pull out the glass bottles from the bung-hole of your vinegar 

 barrels, keep out all such trash as brown paper, rye mush, wheat 

 bran, hop or brewers' yeast, and I will tell you how we (i. e. my 

 wife) make vinegar, and this comes from an experience of over 



