1878.] 



THE LANCASTER FARMER. 



ill 



hly or even utterly inoilorotis principles — that gives 

 rise to the aroniii of luitter. To sustain tliis theory 

 he states tluit if tiie teniperatui'o of Itie niilli, wlien 

 set for cream, be from iifty to lifly-llve (Icixri'ep or 

 more, it deeomposes, lactie aeiil ami severai other 

 new principles, while it needs l)iit to churn the cream 

 to obtain an aromatic Ituttcr. If, on the other hand, 

 the tem[ieratiire of the milk at such time be near 

 freezing point the decomposition for the jtroductinn 

 of aromatic principles is held in check, and conse- 

 quently, the aroma of butter obtained from fresh 

 cream is so I'ecblc that it is not perceptible to persons 

 accustomed to butter pre|)ared as above indicated. 

 But if it be dcsireil to olitain a more aromatic butter, 

 all that is re<|uired is to place the cream in circum- 

 stances favorable for lactic fermentation, and a few 

 hours will produce the required result. 



The Use of a Microscope. 



Look at a photoijrapb tbniUKb a microscope that 

 magnifies sutlicient to bring the picture to a life-size 

 and you have lu^foreyou a l)ust of the person as per- 

 fect as a piece of statuary. No one can tell the gratili- 

 cation it affords to thus view the photograph of a 

 dear deceased friend. — /. F. \V. 



[The stereoscope produces the same efl'ect, but 

 with that instrument the photograph must tie dupli- 

 cated, and both should be exactly alike. — Ed.] 



Household Receipts. 



In order to make rice cake, add to one pound of 

 rice, when boild, two ounces of ehoped suel , a spoon- 

 fill of flour, a quart of ekim-milk.some bnuvn sugar 

 or treacle; b^ke in large can; fruit of any kind uuiy 

 be mixed with it. 



P.tiN IX THE STOM.\cn. — A teaspoonful of vinegar, 

 well salted, and covered with a good coating of 

 cayenne pepper. Stir together in a tumbler until 

 well mixed, swallow quickly, and you will experi- 

 ence little further inconvenience. 



Rke Fkitteks. — A quart of rice boiled soft, and 

 a tablespoonful of butter added when hot ; three or 

 four eggs must be beaten separately until light, and 

 added when the rice is cool. Now make up into 

 fritters ; fry, and eat with molasses. Boil the mo- 

 lasses, and send to the table hot. 



To stop blood take the fine dust of tea, or the 

 scraping of tlie inside of tanned leather, and bind it 

 close upon the wound, and the blood will soon cease 

 to flow. These articlas are at all times accessible, 

 and easy to l)e obtained. After the blood has ceased 

 to flow, laudanum may be advantageously applied to 

 the wound. 



Pkepared Gu'e. — In a lialf a pint of water In a 

 wide-mouthed bottle put eight ounces of best glue, 

 place the bottle in water and heat until the glue is 

 dissolved. Then stir in slowly twoaud a half ounces 

 of strong nitric acid. Cork tightly. The glue thus 

 prepared is always ready for use, and may be applied 

 to mending furniture, broken vessels and other arti- 

 cles not exposed to water. 



There is great art in eleaning properly a marble 

 mantlepieee. The mantlepieee must be washed with 

 soap and warm water. If there are any stains, mix 

 two ounces ol jiowdered pumiccstone wit^h two ounces 

 of powdered chalk and a (juarter of a pound of soda. 

 Sift these ; then make them into a paste with cold 

 water. lUibb the marble with the paste, and after- 

 wards wash it with soap and water. 



To Keep Naii.s from Rusting. — Heat a quantity 

 of Ihem on a shovel, and throw them, while quite 

 hot, into a vessel of coarse oil or melted grease. 

 The nails should not be so hot that the grease will be 

 made to smoke freely. Cut nails prejiared in this 

 manner are imj^roved in every respect. They are 

 rendered tougher, and they will outlast any kind of 

 wood, even though buried in the ground ; while 

 unprepared nails are completely destroyed by rust 

 in a very short time. 



French mustard may be made thus : Mix a 

 quart of brown mustard seed witli a handful each of 

 parsley, chervil, taragon and burnet, a teaspoonful 

 of celery seed, and cloves, mace, garlic, and salt 

 according to tasts. Put the whole into a basin, with 

 enough wine vinegar to cover the mixtures. Let it 

 steep for twenty-four hours, then pound it in a mar- 

 ble mortar. When thoroughiy pounded pass it 

 through a tine sieve ; add enough vinegar to make 

 the mustard of the desired consistency, and put into 

 jars for use. 



Putting Up Cucumbers. — This is the way to put 

 up cucumbers, to liave them remain lirm without 

 using pois<>n to accomplish it. "Wash your cucum- 

 bers, taken fresh from the vine, in clear, cold water; 

 put them into a porcelain kettle, with just enough 

 to cover them, and add sutlicient salt to season the 

 cueumtjcrs. Let them remain on the stove till hot, 

 but not boil ; them take them out and drain till per- 

 fectly dry. Put them into liottles and cover them 

 with boiling vinegar of the best quality, to which has 

 been added some red pepper, some mustard seed, a 

 little horseradish, and sugar just to suit the taste. 

 Cucumbers prejiared in this way, if good vinegar is 

 used, will keep a whole year, if properly cealed up. 



LIVE STOCK. 



Sheep and SoiL 



The judicious adaptation of breeds to suitable 

 conditions of soil ami climate has enabled the Aus- 

 tralian wool-grow<'r to proiiuce a superior article to 

 anytbinir grown In this country. The scpiatters now 

 know exactly what each ilistrlct will ltow, and they 

 know, too, how to crow it. They have "gone in for 

 quality." Not only so, Imt. they have learneil to 

 wash and pack their wools in u very BU|)crior num- 

 ner. To see a bale of one of tlie liest brands of 

 Ad<'lalde or Port Philiji wool opened, would lie a 

 very usefid lesson to many of our very best Iloek- 

 masters. Wltli tlieee realities before us, it Is surely 

 time to pay a little more attentiontoonr homcprodu<-e. 



Wtioi may lie considered to be the product of the 

 soil and climate, ratlicr than the distinctive diarac- 

 leristic of particular brceils of sheep. We are accus- 

 tomed to reirard Southdown anil Leicester fleeces in 

 connection with the animals from which they arc 

 taken, and not as the result of widely ditl'crent con- 

 ilitions of soil an<i pasture to which these Ijreeds are 

 in a measure indigenous. No doubt this association 

 of ideas has led to the cross, or rather mongrel 

 breeding, which is the evil of the day in this country. 

 The hard-earneil ami dearly boui^lit expcrii'nccs of 

 patient and observant breeders have resulted in the 

 establishment of certain well-defined breeds of sheep, 

 which take the names of the districts in which they 

 have been brought to perfection, or at least to a very 

 high standard of excellence. These successes may 

 be described as the development and perfection of 

 animals whose requirements are exactly met by the 

 soil, herbage and climate of these several distriets, 

 and whose flesh and wool are the natural result, so 

 to speak, of these combined influences. 



In other words, the different condiinatlons of wool 

 and mutton with which we are familiar, as Leicester 

 and Southdown, are the products of two geolagical 

 formations of opjiositc characters. Although these 

 distriets produce animals which are almost perfect of 

 their kind, and English flockmasters have reached a 

 stage beyond which it would seem difficult, if not im- 

 possible, to make any great advance, the bulk of 

 those who may be said to merely "keep sheep" pay 

 very little regard to the principles which have been 

 worked out by the great breeders. Elements of the 

 most heterogenous nature are mixed up in their 

 flocks. Rams bred anywhere are used with ewes 

 bred anyhow, and as a matter of course the lambs 

 are nondescripts. It is dillicult to find more suitable 

 terms for expressing the actual state of affairs which 

 exist at tne present time, more or less, all over the 

 country. The idea of wool being the product of the 

 soil is altogether lost sight of, and the natural result 

 is a variable staple of poor quality. 



Whilst the character of the wool thus depends on 

 the nature of the herbage, its value is affected by 

 various circumstances connected with the treatment 

 the animals receive, and the the details of their man- 

 agement. Exposure to the extremes of temperature 

 which pertain to our climate, a reduction in tlie 

 quantity or quality of the food, or any of the many 

 causes which have the effect of giving a check to the 

 thriving condition of the animajs, results in a corres- 

 ponding cheek to the growth of wool. The fibre 

 docs not cease growing, but its substance becomes 

 weaker, and the staple readily breaks at this part 

 when in the wool -sorters' hands; hence lis value is 

 greatly reduced. Care, attention, liberal treatment, 

 and, if necessary, shelter, in fact, every recpiisite for 

 keeping the animals in continually thriving condition 

 would be well paid in wool alone. 



Whipping Horses. 



Human nature and brute nature are much more 

 alike than people generally imagine, and if we were 

 to apply the same general rules in the government of 

 animals which actuate us in the control ol children 

 and grown persons our success would be muib more 

 certain, while the process would be far more agree- 

 able to all leoncerned. If we desire a wayward 

 child to do thus and so we do not take a raw-hide 

 and lash blin, but we simply indicate our wishes in 

 an intelligent manner, and point out the reason why 

 certain proclivities must not be indulged in. As soon 

 as the child clearly understands ten to one it is ready 

 to obey. It Is precisely the same with colts and 

 horses, only we cannot indicate plainly by words 

 what we desire, we should resort to Ingenious Imt al- 

 ways p.atient management. The whip is the parent 

 of stubborness in a high spirited animal, while gen- 

 tleness will win oticdience, and, at the same time, at- 

 tach the animal to us. 



It is the easiest thing imaginable to win the affec- 

 tion of animals, and especially of horses. An apple, 

 a jHitato, or a few lumps of sugar given from the 

 hand, now and then, will cause the horse to prick up 

 his cars .at the sound of his owner's footstep, not 

 with fear, but with a low whinnying note of pleas- 

 ure. The confidence of the noble beast thus gained 

 will lead him to obey the slightest intelligent tone of 

 voice or indication of the bit. There is no such thing 

 as bauikiness to be found in a horse thus treated ; he 

 shows a desire to obey, whereas a few lashes of the 

 whip, smartly applied, if lie be a horse worth having, 



will arouse In him a spirit of rclnllalion and stub- 

 bornness that may cost the owner hours of trouble, 

 and possibly danirer to life ami limb. Horses arc 

 made gentle by kindness. They "believe" In the 

 master they love, ami his voice will calm Iheni In u 

 moment of fear or induce them to struggle forward 

 even when overladen, and when a whip would he 

 sure to bring Ihem to u stubborn slandsliu. 



No nnin ki'ows the true value of the horse until he 

 has wt>n his retrard and i-onflilcncc, as It were. The 

 whip will never do it. A kind hamland L'entlc voh'O 

 will act like mai:lc ; thus we have known women who 

 could handle and ilrlve horscK thai would almost In- 

 evltalily show some vicious traits In the hands of u 

 male driver. These facts ajijily espi'clally to the 

 rearing and training of young coll «, sonielhlni; whicli 

 the Arabs underslami better than we do. They do 

 not "break" tludr colls ; they adapt Ihcni ; they 

 fon<lle them from their birth and pel them always. 

 An .\rab would as soon strike his wife or his daugh- 

 ter as his horse, and no other animals In the world 

 are fleeter, more enduring or more obedient. 



Method of Judging a Horse. 



The first thing to he looked at In a horse Is his 

 Shane. \ horse's head should be line, broad Ix!- 

 tween IIk' eyes, and tapering toward the nose; the 

 jaws should be clean and uneiicumlwred with flesh, 

 the eye full, bright and lively, the nostrils open, and 

 of a bright red internally, (which generally denotes 

 breeding and courage) ; tlie 8|iace between the jaws 

 uniicrncath should be rfKimy and void of lumps or 

 glandular swe lings ; the ears should he well set 

 into the head and [jointed forward. A horse's neck 

 should be light, airy, well-curved and having a con- 

 siderable sweep underneath at its junction with the 

 jaws. In horses whose windpipe Is curved where It 

 is set inlo the jaws, they have generally better wind 

 than others, inasmuch as the air in expiration has 

 not to encounter the obstruction caused by the neck 

 when it joins the head at a sharp angle. A long- 

 necked horse Is irenerally weak, swashy, frequently 

 predisposed to be a roarer, and the rest of his shaiic 

 generally partakes of the same type, his neck being 

 long ami his body none of the shortest. An upright 

 shoulder generally marks the harness horse ; a 

 sloping shoulder is, therefore, as essential In the 

 saddle horse. Plenty of room in the chest If a 

 dcsiilcrafum ; nevertheless, many a narrow-chested 

 horse has performed wondei-s. The back should bo 

 short, rather arched over the loins, having the tall 

 set rather hisrh. The body sbcnild be d<-ep, well 

 ribbed up — that is, between the last rib and the hip- 

 bone. A iow-rumpted horse generally puts his hind 

 legs well under him when at work, and this is a 

 good quality. A horse's thisxhs should be well 

 clothed with muscle down to the hock ; there and 

 thence, to the hoof, all should be a couslderahle 

 Demi on the back [iiirt of the thigh. Horses that 

 stand with the caps of the hocks nearly touchini; are 

 seldom tbouglit much of. The fore legs should be 

 muscular down to the knee, and thence, like the 

 hind legs, flat and sinewy. 



Pat Horses. 



There is a tendency at this season to feed much 

 grain and get the horses too fat. This is done at the 

 ex|iense of muscle, because an animal kept constant- 

 ly at work will not get "hog fat," the food going to 

 furnish ti.-sue and muscle use<l up and destroyed. 

 Not so with an animal kept in a stall and give no 

 c.vcreise except, perliaps, I liat oblaiiied while being 

 led to water. The amount of grain fed should be 

 reduced and a plentiful supply of hay kept in the 

 racks at all times. When possible the horses should 

 be given the free run of the yaiil every day. If oidy 

 given their liberty occasionally they are liable to run 

 and jump to excess. Many valuable animals have 

 been lost by rupture or a fall olilaincd through giving 

 exercise to exuticrant animal spirits. 



How to Choose a Good Cow. 

 A crum|ily horn is a i:ood indication, a full eye 

 another. llcr head should be small ami short. 

 Avoid a Kuinan nose, which indi<'ales thin milk and 

 little of it. See that she is dished In the face— sunk 

 between the eyes. Notice that she is what slock 

 men call a good handler — skin soft and loose, like 

 the skin of a dog ; deep from the loin to the udder 

 and a very slim tail. A cow with these marks never 

 fails to be a good milker. 



Keep Horses Clean. 



Cleanliness of tin' skin Is as necessary for the 

 health of a horse as for that of a man. The skin ex- 

 foliates or throws off in scales I be used up portion, 

 ami this ilusty matter shouhl be brushed out of the 

 coat. The Irritation by the brushing stimulates the 

 skin and assists this healthful action; hut the Irrita- 

 tion should not be too severe. A moileralely hard 

 brush is preferable to hard, sharp currycombs. 

 1^ — ' — — 



The English feed for fattening sheep consists of 

 cotton-seed and turnips. They claim that it will put 

 on the most fat. Is the safest feed, makes the best 

 mutton at a less cost, and produces the beet and 

 strongest mauurc. 



