1882 .] 
AMERICAN AGRICULTURIST 
245 
to distinguish from mere stiffness, especially 
as both may exist together. 
Certain positive signs aid in determining 
the exact seat of lameness, as increased heat, 
swelling, and tenderness. An examination 
should be made not only in the stable, but dur¬ 
ing rest immediately after severe exercise, 
this test being essential to bring out existing 
lameness in the animal. 
The causes of lameness are general and spe¬ 
cial. The former mainly act indirectly, and 
are often constitutional; the latter, which 
are by far the most frequent, are seated in 
the disabled limb, and are due to wounds, 
bruises, fractures, dislocations, strains, and 
to the various results of inflammation in the 
hard and soft tissues of the limb. 
Shoulder lameness is frequently due to a 
strain, or to direct violence, and is shown in re¬ 
pose by the hanging of the limb ; from disin¬ 
clination to move the muscles, and during 
motion by the dragging and difficulty of 
bringing forward the limb, which is done by a 
rotatory movement. It is also shown by the 
flinching when the foot is lifted and carried 
forward and backward. The positive signs be¬ 
fore mentioned may or may not be present. 
If the elbow is affected, there will be a similar 
“hanging” of the limb, and excessive nod¬ 
ding of the head in motion. Usually the 
positive signs of injury are apparent. In¬ 
juries to the knee joint, whether from ex¬ 
ternal violence or internal causes, are to be 
diagnosed by the direct symptoms presented. 
In Splint, lameness is usually much in¬ 
creased by exercise. Pressure on the limb 
shows tenderness, and there is increased heat, 
with more or less swelling. A small Splint, 
in developing, may give much more pain, 
shown by lameness, than one fully formed. 
Ring-bone, and ossified side cartilages, in 
their early stages, may be recognized as 
causes of a peculiar stiffened gait, with the 
weight thrown upon the heels. The lame¬ 
ness nearly or entirely disappears before the 
bony deposit appears about the middle and 
lower pastern. Strains of posterior and other 
ligaments and tendons of the lower limb evi¬ 
dence themselves by the local symptoms, and 
alteration in gait. But there are cases of tem¬ 
porary lameness, from very obscure causes, 
attributable only to a sudden strain of some 
ligament whose exact situation can only be 
surmised. 
The short, quiet step of the horse, with 
that inflammation of the feet known as 
Chronic Laminites in which the weight 
is thrown upon the heels of the fore limbs, 
is easily recognized. In the less frequent 
affection, Navicular Disease, the weight is 
thrown upon the toes, the gait is short, 
and the lameness, slight at first, is in¬ 
creased by exercise. Corns are discovered 
by rapping and pinching the sole, at the space 
between the bars and the quarters in the fore¬ 
feet. Disease of the frog is self-evident by 
the peculiar odor. A sand-crack sufficient 
to produce lameness cannot escape observa¬ 
tion. Accidental injuries to the feet will 
generally be known by the history of the case. 
Lameness in and about the hip-joint, is most 
frequently the result of strain, and is to be 
recognized by the peculiar want of movement 
of the hind quarter, and. if of long standing, 
by the wasting of the muscles of the region. 
Stifle-joint lameness, either the result of lux¬ 
ation or of disease, may be known by the 
dragging of the toe, and by the local symp¬ 
toms. Bone Spavin is manifested by positive 
signs, but more especially by the stiffness in 
the bending of the hock joint, and by the 
dragging and sudden catching up of the limb, 
and above all by the disappearance of all 
lameness during exercise, to re-appear after 
rest. Bog Spavin, a disease of the true hock 
joint, gives rise to a lameness similar to the 
last. The various tendons and ligaments of 
the posterior limbs especially in the neigh¬ 
borhood of the joints, are very liable to strain, 
and consequent distention of their sheaths, 
giving rise to lameness which, however, may 
offer no special characters. 
A Chicken Coop. 
Mr. B. M. Ramsden, New Haven Co., Conn., 
sends us a sketch of a chicken coop that he 
has used for years. When not wanted for a 
coop, it can be used for protecting flowers, 
i___ 
Fig. a.—COOP FOLDED FOK STOKING. 
etc., by covering with paper or cloth. Make 
a frame three feet wide, six feet long, sides 
three feet. Put on hinges so that the sides 
will fold underneath, and the ends on top. 
This coop is light, easily made, and for keep¬ 
ing young chickens in, is very useful. The 
sides are longer than the top, so as to allow 
for the ends to fit in, which makes it firmer. 
Figure 1 shows it when used as a coop, and 
figure 2 when folded for storing. 
Cottage Cheese Profitable. 
X. A. WILLARD. 
A kind of cheese recently coming into de¬ 
mand in all our chief towns and cities, would 
soon have an immense consumption, if there 
was an adequate supply. In some localities 
it is called “Pot,” or “Cottage Cheese,” in 
others, “Dutch Cheese,” or “Sour Curds.” 
It is simply the curd of sour milk drained 
from the whey, molded into small fancy 
shapes, and eaten while fresh, or soon after. 
The manufacture is quite simple. The milk 
is allowed to become loppered, when it is 
gently heated to facilitate separation of the 
whey. The curds are then gathered and 
salted or otherwise, to suit the taste, and 
pressed into small molds, or formed with the 
hand into balls or pats of suitable shape, 
when it is ready for the table. In cool 
weather when the sour milk does not readily 
thicken, it may be put into a suitable vessel set 
in hot water over the range, and stirred a few 
minutes until the whey begins to separate. 
It is then removed and treated as before 
described. It is usually made from skimmed 
milk, and fresh butter or sweet cream is often 
added to the curds while manipulating and 
pressing into form. This improves the quality 
and flavor for many. 
In summer some use large cans having a 
spiggot near the bottom. The sour milk is 
allowed to stand in these in the sun, or in 
warm water, to thicken. The heat separates 
the whey, which is drawn off through the 
spiggot. The curds are then removed to a 
sink having a slatted bottom, covered with a 
strainer cloth. The curds thrown upon this 
cloth are soon drained, and ready to be 
pressed with the hands or molded into forms. 
Sometimes this cheese is potted and left to 
turn into a pasty mass, having a strong dis¬ 
agreeable odor, when it is esteemed most ac¬ 
ceptable to those who have acquired a taste 
for eating it thus, as it has some character¬ 
istics of “ Limburger.” 
Cottage Cheese, when fresh and well made, 
finds a ready market in cities, and certain 
butter makers realize quite a profit by turn¬ 
ing their skimmed milk into this product. I 
know leading butter makers in the North¬ 
west who thus dispose of all their skimmed 
milk, sending the curds regularly to the re¬ 
ceiver, who finds a quick sale at good prices. 
A very extensive milk dealer near Washing¬ 
ton, D. C., informed me that so great was 
the demand in that city, that it was impossi¬ 
ble to supply half his customers. Even in 
small towns there has of late sprung up a 
demand for the article^ and I have no doubt 
that with proper effort large quantities of 
milk could thus be turned to good profit. 
These sour milk curds are not only healthful, 
but nutritious, and the great liking for them 
among all classes of people, indicates that 
they supply some elements in the animal 
economy, and which nature with unerring 
instinct craves as an easy way of repairing 
the waste of the body. 
A “Fork” Stable Scraper. 
Mr. A. C. Gabel, Kendall Co., Ill., writes 
us :—“ I inclose you a rough sketch of a very 
handy stable scraper. It is made of an inch 
board, 5 inches wide, and about 8 inches 
longer than the width of a four-tined fork. 
Bore a hole for each tine */ 4 -inch in diameter 
from the edge of the board to about two inches 
from the opposite edge, the holes passing out 
upon the side. The lower part of the board 
is bevelled behind, thus forming a good 
scraping edge. After the coarse manure is 
pitched qp, the fork is inserted in the holes 
a “fokk” barn scraper. 
of the board, and a scraper is at once ready 
for use. To store it, nail a cleat on the floor 
2 inches from the wall, and secure the scraper 
behind this cleat; place one foot upon the 
board and withdraw the fork. Notches 
may be cut in the edge of the board opposite 
each hole, to assist in inserting the tines.” 
