CULTIVATION OP THE PLUM, ETC. 
273 
most effectually preparing it for the operations sub¬ 
sequently required by the stomach. 
When oats are cooked , much of the sweetness of 
the grain is to be found in the mucilaginous liquid 
in which it floats, or the flavor is readily yielded 
by compression; and the animal, finding it so 
palatable and easily swallowed, rapidly dispatches 
the savory repast. It is better, however, first to 
crush or grind his grain, then to steam or boil it, 
when it will need but little mastication. It is then 
readily swallowed, and all the nutriment contained 
in it passes speedily into the chyle ducts, through 
which it is carried into the arterial system, and yields 
to the animal all the muscle, &c., which it contains. 
The boiler or steaming apparatus may be accord¬ 
ing to the fancy or convenience of the owner, as 
to size, style, arrangement, and location. It should 
be removed from all danger and combustible mate¬ 
rials, and yet be convenient both to the granary 
and animals. Several plans of steaming and boil¬ 
ing arrangements have been given in the preceding 
volumes of this work, and we therefore omit any 
particular description here. 
After cooking, care must be observed that the food 
be not allowed to remain so long as to ferment; for 
although this process is a useful one, in many cases, 
to prepare food in the absence of cooking, yet it is 
without benefit when this has been done 5 and it is 
very liable to pass into the vinous stage of fermenta¬ 
tion, by which a portion of the carbon of the food, 
(one of the essential elements of respiration,) is 
converted into alcohol, which is of as little benefit 
to the animal as to man ; and this, if not checked, 
speedily passes into the final and destructive stage, 
which is even more certainly poisonous than the 
preceding. 
When cooked, it is better to give the food warm , 
not hot , but at the temperature of his own blood; 
say 95° to 100 ° F. When thus fed, the animal soon 
dispatches his meal; and if previously thoroughly 
rubbed down, and provided with a clean bed, and 
a quiet, well-aired stall, he lies down to refresh his 
wearied limbs, and replenish his exhausted system, 
and on the following morning is prepared to con¬ 
tribute his utmost for his humane and economical 
treatment. 
There are several little conveniences that are too 
frequently neglected about the stable, but which 
are essential to its good management. There 
should be a harness room for keeping the gear out 
of reach of dust, and where it can always be found 
in its appropriate place. This should be made to 
fit nicely, without ever galling the horse. There 
ought, also, to be surplus articles, as reins, bits, 
headstalls, girths, &c., that may be wanted to repair 
such as are broken or worn; blankets and buffalo 
robes, for winter; and saddles, riding bridles, and 
martingales, for occasional use ; and cupboards and 
shelves for oil, medicines, cloths, shoes, and the 
like. The currycombs and brushes ought to have 
a secure place near the stall, or in a box under the 
rack or feeding trough. The groom ought to have 
a number of tools to execute such little jobs as are 
constantly required in the repair of harness, &c., 
and which may be done at leisure hours, in his 
harness room, equally as well as to resort to the 
shops and run up numerous little bills, for repairs. 
A sleeping room, or chamber, to be occupied by 
one or more grooms, according to the number of 
horses kept, is indispensable to the safety of the 
establishment. Horses may be attacked with cholic, 
or other acute diseases, which require prompt 
attention. Should this occur in the early part of 
the night, the horse may endure agony till morning, 
by which time, he might possibly be beyond reme¬ 
dy ; when, if near by, his moans and throes would 
not fail to arouse the groom, and immediate reme¬ 
dial applications might restore him to comparative 
health, and render him fit for his ensuing day’s 
work. Horses frequently break loose from their 
stalls, when, if vicious themselves, or if they stray 
to such as are, much injury might result that could 
otherwise be prevented by prompt attention. It is 
not unfrequent that there are ailing animals which 
require oversight, or attention, later in the evening 
or earlier in the morning than they might receive 
it, but for their keeper’s room being near. And in 
case of fire within the building, he could act with 
much more promptness than would otherwise be 
possible. But a person, thus employed, should be 
perfectly trustworthy, temperate, and of regular 
habits, or his position might produce much more 
injury than benefit. His room ought to be made 
comfortable, and, like the stables, be thoroughly 
ventilated. We have seen many that were more 
offensive than the stalls themselves, and as redolent 
of offensive odors as a closely-housed caravan. 
In addition to having ample outlets for all the 
inmates in case of fire, every groom ought to be 
instructed, that a horse is perfectly unmanageable 
when surrounded by flames, and that the only 
chance of saving him, is, to throw a blanket closely 
around his eyes, when, if accustomed to obedience 
at the sound of his keeper’s voice, he may be led 
out in safety. Thirty horses were destroyed in a 
single conflagration in this city, last winter, all of 
which might have been saved by a timely attention 
to the suggestions just made. 
CULTIVATION OF THE PLUM. 
Yeaas ago, it was common to see exposed for 
sale in our stores, bushels of the common'blue 
plum. Now, such a sight is comparatively rare. 
A brief chapter on the cultivation of this fruit, at 
the outset, may convince some that they yet can be 
cultivated. I have had experience, and a very ex¬ 
pensive one, too. 
Plums want a favorable soil for perfecting choice 
trees. A moist, rich, clayey loam has thus far 
proved the best adapted to this fruit, with me. I 
never cultivate the sprouts for stocks, and never 
bud on them, but carefully propagate choice varie¬ 
ties, which have been fully proved as such, on the 
strongest and the most thrifty seedlings only. I be¬ 
lieve no other course will ensure so perfect success. 
Let those who purchase trees see that they get 
good ones, and their success will be more certain. 
If, in laying out grounds, the walks are left 
wider than usual, and the centre is occupied with 
plum trees, it would leave the amateur every oppor¬ 
tunity for the gathering of the premature fruit. 
This I consider the true way of managing the plum, 
where a plot is not reserved exclusively for its 
cultivation. These garden trees can be trained 
espalier, or fan-fashion, if desired. VV. D. 
Morristown , N. June , 1849. 
