LlVJE StOCR. 153 



WornM In Horse* — Worms in horses are caused by hard work, poor 

 • Kxl and general neglect. Por ordinary cases of worms, common salt, nn- 

 ritious food, and pure water will prove satisfactory. Salt should always be 

 Kept in the stalls of horses. 



Over-Reaching. — An over-reaching horse, one whose hind feet is fre- 

 quently hitting the forward shoes, should wear heavy shoes forward and 

 light ones behind. The theory is that the heavier hoof will be thrown a little 

 farther ahead than the lighter one. 



AVorm* in lUe Rectum— When a horse is affected with worms in the 

 rectum there should be injected in the rectum, once daily for a week, a 

 laisture of one pint of linseed oU and two drams of oil of turpentine. Feed 

 at the same time bran mashes and oil meal. 



Sensitive Ja^w-s. — Some horses are more sensitive than others in the 

 upper jaw, and will not go up on the steel bar or soafiBe upper-jaw bit In 

 such cases have a bit made of plain round leather, the usual size of the 

 upper-jaw bit. 



Best Metbod of Cleaning Horses. — The best thing to clean a horse 

 with is a corn-cob scrubbing-brush. It never can scratch his legs, as the 

 curr^v-ooml) of tin does, while it does more work in the same time than curry- 

 comb and brush put together. 



Hints to Bree<lers of Shorthorns—To leam a trade, is to do things 

 precisely upon the same principles, and up to the same general standard 

 that experts in the same trade attain to. The principles are simple, though 

 the parts are compUcated. So of Shorthorn cattle. They are merely ma- 

 chines for converting crude grain or grass into bone, muscle, adipose mat- 

 ter, and hair; and the whole secret of excellence — the superiority of one 

 beast over another — consists in their ability to convert the most crude food 

 in a given time into the finest quahty of the tissues named, so distributing 

 these as to give us a roomy frame of bone in the parts where we want room 

 for the vital organs and for the choicest cuts, and thick, fleshy, well-marbled 

 roasts, and broad, weU-marbled steaks, in the parts where best fiber is pro- 

 duced. Such a conformation should be secured as will answer these ends so 

 trtV rivelyas the engine is expected to generate steam through the consump- 

 ti cm 'if fuel in the furnace. The conformation of the trunk of the cow is a 

 subject worthy of very careftil study. The bony frame is of secondary im- 

 portance, the vital organs within being of the first importance, and the size 

 and vigor of these, if accompanied by a liberal distribution of cellular tissue 

 throughout the system, ensures a rapid conversion of food into nutritive 

 particles and the disixjsition of these in the various tissues. Large lungs, and 

 large heart, stomach and liver give size and rotundity to the trunk and width 

 to the bosom. A large stomach is of the utmost imp<irtance, because fur- 

 nishing a large surface. From this the gastric jtiice issues, and when we 

 consider the inner surface of the stomach, and the air cells of the lungs, we 

 must prize an extended surface in those organs as highly as we do a large 

 surface in a steam boiler if we expect great resulta. Two of the worse faults 

 in the construction of a Shorthorn are the following, viz.: the ribe starting 

 from the spine in a downward direction, giving a wedge shape to the upper 

 third of the chest; the other is a long rib deficient at the lower end, causing a 

 cune upward in tke lower line immediately back of the fore leg. We doubt 



