314 



NEW ENGLAND FARMER, 



once a week (for tlit- horse is a cleanly animal) 



our 



(•luan out your stalis and throw the litter into y 

 farm-pen. You will aihi greatly to your stork of 

 year's manure, and infinitely to the hcuhh and 

 conif'ort of your horse. As often as you clean out 

 your stalls (or oftener) make your ostlerthrow an 

 arnifuj of straw or leaves into each. Witer ren-- 

 idiirly. Bleed not iinfrequently. As often asyou 

 think of it, if it is once a day, throw a small quan- 

 tity of .salt into the trough of cac'li hor.so ; and fi- 

 nally, curry and ruli in the niorninj.'. at noon, and 

 at nif,dit; and whatever you may feed on, the in- 

 creased strength and ability of your horse will 

 amply compejisafe yon for all tiouhle ; and if a 

 blooded horse, will be wc-rtli two of ihe best mules 

 that ever were captured in Sante Fe. Hut the 

 trouble (this great enemy to the liap|>iiu'ss of the 

 horse) although it seems formidable at a distance 

 when yon a|,'proach, it dissipates to nothing. Get 

 into the linbit J/oi(rjf(/"orattending to the comfort 

 of your horse, and get your ostler or head plough- 

 man into the habit, and he will soon take all the 

 troidjie off of your hands. Let your ostler find 

 out that you are dekniiined to have your horses 

 attended to — that you can, at a glance, tell wheth- 

 er they have been rubbed, curried, &c. &c., as 

 they should have been, and yon will have no fur- 

 ther trouble than to walk to your stable night and 

 morning and look in. As soon as yon convince 

 h\in that this thing shall be done, he will do it ; 

 for one kind of work is the same thing to a slave 

 ns another— and he will do or not do this or any 

 other work well as the master i)ermiis him. 



Of tlie different kinds of food used for horses, 

 itiy experience tells nje, that what is generally in' 

 this section of the country called "chopping," 

 that is, cut-straw and meal of any kind mixed to- 

 gether, i.s decidedly the cheapest, and best gener- 

 al food. It is far [.referable to corn and fodder 

 in the usual way. With the horse, as with all 

 other animals, an occasional change is of groat 

 service. Om- neighbors over the Blue Ridge, 

 whose horses are always fat, ujake their " chojv 

 ping" of rye-stravv and rye-meal ; but we, on this 

 side, who adopt this iriode o( feeding at all, do not 



much care what kind of straw or meal we use 



For the last three months, I have been feeding 6 

 horses on 'ship stuff,' and corn meal, (half a"nd 

 half) and cut u<heat straw — occasionally alterna- 

 ting with cut shucks ; and { find it, if not the best 

 certainly as good, and cheaper than any other diet 

 1 have ever used. By this method, when they 

 are not at work (when at work, I give them corn 

 and fodder at 12 o'clock) my horses cost me a 

 bushel of ship-stuff and a bushel of corn meal per 

 tnonth ; the straw I eouht as nothing. My ship, 

 stuff cost me two shillings jier bushel. It is fre- 

 quently bought at 25 cents. / have not used one 

 pound of blade fodder, and calculate by the sav- 

 ing, to sell fodder to twice the anjount I paid for 

 the ship-stuff;^ and my horses are as fat, or fatter 

 than I ever had them in the winter. After clover 

 come.s in, I use little or no fodder— but feed on 

 green or half-cured clover, and but little else; for 

 a horse wdl frequeutly leave untouched the corn 

 in his trough, if you fill up his rack with enon-h 

 green ciover to keep him going all night. I cut 

 the clover in the morning, and let it partially luill 

 in the field till night, on which i feed at night, 

 and the ensuing day. Were it not so amazin'gly 

 convenient to toss ten ears of corn and a bundle 

 of fodder to a horse, I am sure I should never 

 give a grain of corn in the natural state as long as 



APRIL, la. IS 



,.! 



r live. Jt is a heating, indifferent food — and con- 

 venience and the dread of a very little trouble I 

 am convinced, are the causes wdiich induce the 

 great mass of farmers to persist in it — lor 

 wheiher we consult economy, or the welfare of the 

 horse, we .shotdd certan)ly abanilon it. 1 give my 

 horses a quart of meal and ship-stuff a head,mix- 

 eil up in half a bushel of cut-straw at a feed, in a 

 square box, made for the purpose, holding fiflecn 

 bushels. I mix the coru-meal and ship-stuff to- 

 gether, and at each niixing I crund)le u|> three or 

 four bundles of lug tobacco and mix along with 

 if. This answers two valuable purposes ; it neu- 

 tralizes that predisposition to costiveness, (and 

 consequently colic) common to horses in the win- 

 ter season, and which prevents "Cuffee" from 

 robbing the troughs, which, whether it be a part 

 and parcel of his very nature, or from a principle 

 of lex talionis, (to wrong the master because he 

 considers himself wronged,) he will be sure to do 

 unless yo>t by some means prevent him, even tho' 

 you were to give him a bushel of meal and a ham 

 of bacon a day. 



The horse is a noble, generous, ill-used animal. 

 He ministers to man's jileasures and wants. In 

 peace or in war, for work or for fim, he is the 

 same docile, subservi nt, willing, obedient friend, 

 — and if, Mr Editor, these hasty lines and imper- 

 fect description of what I have found to be an 

 economical and healthful diet, can be of any ser- 

 vice, either lo the "gallant steed," or to the "gal- 

 led jade," he is welcome to the half hour I have 

 devoted to it. I{. C. 



'I 



beans from the East Indies ; onions and garlic ar 

 natives of various places both Asia and Africa.-! 

 The sugar cane is a native of China, and the an 

 of making sugar from it has been jjraclised froim 

 the remotest antiquity. 



lest temperature of which it is c»pable.-4 



iratus for the warming of houses, is conl 



upon this principle. A small metal boil* 



The Food of Man. — The Genesee Farmer 

 gives this brief summary of the native countries 

 of our most familiar plants: 



The potato is a native of South America, and 

 is still found wild in Chili, Peru, and Monte Vi- 

 deo. In its native state, the root is small and bit- 

 ter. The first mention of it by Euroj)ean writers 



is in 1588. It is now spread over the world. 



Wheat and rye originated in Tartary an<l Siberia 

 where they are still indigenous. The only coun- 

 try w here tlie oat is found wild, is in Abyssinia, and 

 thence may be considered a native. Maize or 

 Indian corn is a native of Mexico, and was un- 

 known in Europe until after the discoveries of 

 Columbus. The bread fruit tree is a native of 

 the South Sea islands, parlicularly Olaheite. Tea 

 is found a native no where except in China and 

 Japan, from which country the world is supplied. 

 The cocoa nut is a native of most equinoctial 

 countries, and is one of the most valuable trees, 



as food, clothing and shelter are afforded by it. 



Coffee is a native of Arabia Felix, but is now 

 sjjread into both the East and West Indies. The 

 best coffee is brought from Mocha, in Arabia, 

 whence about fourleen millions of pounds, are an- 

 nually exported. St Domingo fiu-nishes from six- 

 ty to seventy millions of |)ounds yearly. All the 

 varieties of the afqde are derived from the crab 

 a|iple which is found native in most'parts of the 

 world. • 



The peach Is derived from Persia, wliere it still 

 grows in a native state, small, bitter and with poi- 

 sonous qualities. Tobacco is a native of Mexico 

 and South America, and lately one sjiecies has 

 been found in New Holland. Tobacco was first 

 introduced into England from North Carolina in 

 158S,by Walter Raleigh. Asparagus was brouglit 

 from Asia ; cabbage and lettuce from Holland ; 

 horse-radish from China ; rice from Ethiopia ; 



Warming Housks bt mkans ok Hkated Wa* 

 TER. — If fire be applieil for a sufiicient lengi 

 of time to the lowest part of a ves.sel contaii hi 

 liquid, the whole of the liquid, however ren.oli 

 it may be from the fire, will, as it is well knov 

 ultimately become heated ; for the water occupy] 

 ing the lowest strata, will continually a.scend i ' 

 its increased levity, till the entire mass recei.e^ 

 the highest temperature of which it is capable. 

 An apparat 

 structed 



er, made water tight, is placed upon a fire in the 

 lowest part of the building. A tube proceeds from 

 this vessel, and is carried through all the apart- 

 ments required to be heated, (lassing along the 

 walls in any convenient direction. The tubes and 

 boiler are completely filled with water. A fire 

 is ke|it lighted under the boiler so as to heat the 

 water it contains. As this becomes lighter by in- 

 creased temperature, it ascends through the tubes 

 and is replaced by the colder water descending; 

 and this continues until the water in all the tubes 

 is raised to the boiling |)oint ; the metal of the 

 tubes becomes ultimately heated to the tempera- 

 ture of boiling water, and imparts an increased 



temperature to the air which surrounds them. 



The same tubes, being furnished in proper places 

 with cocks, will supply hot water for baths and 

 other domestic iiurposes in every part of the build- 



Large Crops. — The Skowhegan [Me.] Senti 

 nel boasts of a farmer in Penobscot County hnv-' 

 ing raised 88 bushels and 3 pecks of wheat on 2 

 acres and 142 rods of ground ; which has been 

 beaten "all hollow " by Capt. A. Bowles of Lis- 

 bon, in this county, who raised the last season 

 110 bushels on three acres of stony iqiland, being 

 almost 37 bushels per acre. In the same neigh- 

 borhood, Mr Asahel Garnsey raised a field cf o^tls 

 which yiehled more than 80 bushels to the acre, 

 or 7C bushels on an average of five acres together 

 without having been manured for the 

 years.— Haverhill {jY. H.) Repub. 



ler 

 last seven 



Chi.nese Carving — In carving wood and ivory 

 and other substances, the Chinese have no rivals. 

 We cannot approach them in their ivory work- 

 baskets, fans and other articles ; no European ar- 

 tist, we believe, has ever attempted to cut out 

 from one solid ball of ivory, seven or eight inte- 

 rior ones, each separate from the rest," anil as 

 beautifully carved as the exterior one. These 

 are all cut by the means of the several circular 

 holes that are, in the first instance, bored through 

 the solid ball. — Qi/ar<. Review. 



Care of Podltrt. — The agriculturalist, Ar-, 

 thur Young, says "the jioultry house should con- 

 tain an apartment for the general stock to roost _ 

 in, another for setting, a third for fattening, and a ", 

 fourth forfood. If the scale is larger, there should ;• 

 be a fifth for plucking and keeping feathers. If] 

 a woman is kept purposely to attend them, sho . 

 would have her cottagecontiguous, that the smoke ■ 

 of her chimney may play upon the roosting and 

 setting rooms," 



