Ihtini ©ttsbiiitbrj). 
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X. A. WILLARD, A. M., EDITOR, 
Of Little Fallk, Herkimer County, New York. 
NORTHWESTERN DAIRYING. 
A Model Dairy Farm in Wisconsin. 
There are large dairy farms at the West. 
Some of them have buildings and fixtures 
upon an extensive scale. In our recent tour 
at the West we made an excursion through 
Southern Wisconsin to visit one of these 
large dairy establishments, that of Gidf.on 
Thuesdeij., Esq., of Kenosha. The build¬ 
ings for stock and dairy purposes upon the 
farm are perhaps the most extensive and 
best arranged of any in Wisconsin, 
seventy calves each year. The cows are na¬ 
tives and Bhort-Horn grades, which are 
crossed with a tino thoroughbred Short-Horn 
bull. Horses are.also bred upon the farm, 
the number of colts of various ages unbroken 
being fifteen. Bix spans of horses are em¬ 
ployed to perform the necessary team work 
ot the farm. About one hundred hogs are 
kept annually upon the farm, which are fed, 
during the summer, whey mingled with 
middlings. This enumeration comprises 
the stock. 
Farm Buildings. 
The farm buildings arc clustered together 
near the center of the farm, and are a half 
mile or more from the elegant mansion of 
the proprietor. They consist of farm and 
dairy house, barn and milk-barn, extension 
sheds for young cattle, tool house, wagon- 
house, carpenter and blacksmith shops,"en¬ 
gine-house, slaughter house, corn-crib ami 
ar smalt. 
S i' k?) They should bo wdl cook&l —that J, _ _ 
omrstic feronamn. much, which destroys much of the unploas- I 
° 2) ant odor. When done, add a little milk, not ^UrSUntlllt* 
~ coxdu cted BY Mary a. e. wager. Asparagus may be cooked with inilk _ V * 
— _ 1 __ dressing, or boiled m bunches, and laid over - — ~ : - . 
STEWS SOUPS VEGETABLES SIDE “‘“'[““‘f T ° MANAQE A BEARING HORSE. 
ouu ^». vKUKi.AB.LKfc>, BIDE Cabbage is the most nutritious of leaves, 
DISHES: uud should also be thoroughly cooked. Most ^ genever you perceive a horse’s in- 
Jlow to Increase their Delicacy of Flavor, of the dressings or trimmings used with it clinalion - to rear, separate your reins aud 
synopsis OP Miss column’s FOURTH i FCTURP mJ ? e 1 lt Vl ‘ r >’ indigestible. Scientific men do P*] c,wro for h 'uu. The instant ho is about to 
A Vegetarian is sunnosed to livno. ,• n0t ahv ' a : vs mako Proper distinctions when ! ’, slacken 01 i e band and bond or twist, his 
ami leaves, fruits and grains. Animals five cond J !mnbff 11,0(1 as boin g wholesome, o'!.': 1 , V, 1 ? ° thor > ke «‘P'ng your hands 
oil iilanis or At. hDin.hL ...i, mi, i . i!.... , " lucll . w 8,, » 8ole lv on account, of the viands , . ' b< nrUn S compels him to move a 
amcstic feroucmiin 
CONDUCTED BY MARY A. E. WAGER. 
STEWS, SOUPS, VEGETABLES, SIDE 
DISHES: 
how to Increase their Delicacy of Flavor. 
SYNOPSIS OP MISS COLMAN'8 FOURTn LECTURE. 
TO MANAGE A REARING HORSE. 
Whenever you poroeivo a horse's in¬ 
timation to rear, separate your reins aud 
prepare for him. The, instant ho is about to 
rise, slacken oi^e hand and bend or twist bis 
A stationary engine drives the machinery, gine-house, slaughter house, corn-crib an 
which is employed for a great variety of other small buildings, all new, erected i 
work, aueli as thrashing ami separating the the most substantial manner and nWl 
grain, grinding it Into meal, cutting the painted. 
substantial manner and nicely 
Tho farm-house, with inilk and 
straw and fodder for stock, sawing wood, cheese-rooms, and the milk-barn stand nearly 
&c &c. Tho fodder for stock is all of it opposite the other buildings and are separated 
cooked, while the manner of feeding and from them by the highway 
■ ntnn .-,. ,.Cil.. i_1- - -I Jo “V 1 
management of the cows have been reduced 
to a system which marks the establishment 
as a model of its kind, 
Kenosha lies upon the western shore of 
Lake Michigan, about fifty-five miles north 
of Chicago. It is a pleasant little City, with 
a good harbor, and is the shire town of the 
county which bears its name. Tim Chicago 
and Milwaukee Railroad, a branch of the 
Northwestern, passes through the town. It 
is about forty miles from Milwaukee; hence, 
Tbc Barn. 
The barn is an immense structure, being 
in outline the form of a T. Tho top of the 
T is one hundred and twelve feet long by 
forty feet wide, with twenty-two foot posts, 
i lie body of the T two hundred and seventy- 
eight feet long by thirty-iive feet wido and 
twenty-two feet posts. The whole stands 
upon a heavy wall, which forms a cellar 
under the building for manures. 
The part representing tho top of the 
a- a. niuika low n, it has great natural ad- T is used for threshing, shelling corn, grind- 
vantages. he wonderful development of ing the grain, and cutting the fodder.' Im- 
C'neago and ,ts rapidly increasing popula- mediately to tlm right, but separated only 
tion has given cons.dm able importance to by a short platform, is another building, in 
the lake shore lands lynigafong the railway, which all the fodder is cooked by steam 
Ab-eady little Villages and country seats The hog-pens are in Urn center of this build 
along the lake rise like magic, and the time ing, and the horse stables at the end 
cannot be far distant when the shores of tho The cattle stand in the body of the T 
,t‘L ”uu i'S? en °_ Sha ’, W,n , be !" t Y°.. I r‘K 8tabk * at tho 8id4 with their 
dotted with palatial residences and country heads facing each oi‘ t " Z 
seats of those doing business in tho great being sixteen feet wide Tho ™ab Is are 
En^porU.m of Uio We* nine tel wWf , 
1 n, ‘ , " M!,n * 1 Aero Dairy Fan.,. the cows stand is four feet nine inches to 
The Tkuesdell farm lies five miles west, 
of Kenosha City, upon the Kenosha ami 
Rockford Railroad, and consists of a thou 
sand acres ol prairie, timber and openings. 
There is one lot of seventy acres heavily 
timbered, about one bund rod acres in opon- 
ines, the rest, is rolling prairie with occasional 
patches of openings. The soil is a black 
loam, having a large proportion of vegetable 
matter, aiul resting upon a clay subsoil. The 
the stuneliions, leaving a ditch one foot wide 
and a space of three feet, back of the ditch 
to the sides of the building. Tim stanchions 
me three feet three inches apart from center 
to center, and the platform on which the 
cows stand is raised so as to give a drop of 
nine inches. Of this drop a space of five 
inches is left open, through which the ma¬ 
nure is pushed to the collar below. 
The stables will accommodate one linn- 
... ----vuu mill- 
.ui lace sod is upon an average about a foot dred and forty cows—seventy animals on a 
anil a hall deep, and the whole tract is very side. Tho second story above tlm cows is 
well adapted to grass. used for oats, grain unthrashed, and hay, 
Mr. Trttesdei.l commenced operations the hay being stored at the lower end in a 
upon the larm about three yours ago, and section by itself, for spring use. 
101 , on plants, or on animals which have lived 
u *, on plants. Man’s natural food is fruit and 
°J grains. Flesh was not given man to eat 
111 until after the flood. Vide Genesis, tx, nr. 
011 lho grossness of flesh eating is recognized 
,n * throughout, the Bible. The Essenes, who 
U ' I eschewed flesh eating, were the earliest and 
u niost numerous of Christ’s converts, which 
111 may be attributed to Lho purity of their lives. 
.1 It flesh eating tends so largely to grossness, 
." it might be asked why Gnuisr, in the new 
y and beautiful religion lie taught, did not for¬ 
bid the use of it, Had ho done so, It is not 
Unreasonable to suppose that, in tin? course 
ot time, that special abstinence would have 
>g become one of the chief tenets of our faith, 
lr as that, of wine in Mohammedanism. An d 
>y this religion being of a. spiritual nature, does 
4 not grant redemption on the simple score of 
)- physical sustenance. Animal food is atimu- 
ld kiting. Why? ft is more readily nssimi- 
s kited, hut not permanently as strengthening 
11 aa grains. We arc apt to make meats the 
basis of our dinners, and yet we eat many 
10 meals in t he course of a year, of purely veg¬ 
etable food. The most active, most agile, 
l ~ and most, beautiful specimens of humanity, 
y are found among vegetarians. It takes fif- 
11 keen times ns much land to supply people 
' with animal as vegetable food. The peas¬ 
antry ol Europe is too poor to feed on 
, animal food. Travelers have ever been sdr- 
> prised at the strength displayed by porters in 
1 Greece and Syria, where their meals con 
i si.sL ol brown bread and figs, Meat contains 
1 from twenty-five to thirty per cent, of nu- 
1 Irition; grains, from sixty to seventy per 
‘ cent. Three and a hall" pounds of beef is 
equal in nutrition to one of cern meal. 
1 Fruits have more waste matter than meats, 
* but not unorganized matter which taxes the 
r system to get rid of. 
f There are miiuy impurities in animal food, 
J especially in domesticated animals, Wild 
mcuLa are more wholesome. One of our 
host domesticated meats is mutton. Sheep 
are (dean, and not very tenacious of life. 
t They die eoon if diseased, before giving the 
butcher a chance to utilize them. Nine- 
used with it. Lemon juice is a good substi¬ 
tute for vinegar. Vinegar is the thrice rotted 
juice of tbc apple. Sometimes it is made 
from alcohol. Cook the cabbage well, anil 
to the water in which it is cooked add milk 
and floor, and pour over it. Cranberry or 
currant juice may be added. 
Lettuce contains opium, and is not of 
much use, save us a sedative. Cauliflower 
needs nicety of cooking. Place it in a cloth 
and cook twenty minutes. Milk dressing. 
Cofcuvnen. —Boil potatoes, cabbage, turnip 
and a lit tic of onion, in as small an amount 
ot water as possible, in a close covered vessel. 
When done, mash together. Very nice. It 
is an All-Halloween dish. 
St own. 
In making vegetable sbnvs, do not put 
parsnips in with turnips. Be careful about 
preserving flavors. Onion and cabbage form 
a good basis for stews, used in equal parts. 
Potatoes give richness. Boiled grains may 
lx; added. A batter of scalded wheat meal 
may lie put in, in spoonfuls. 
If meats arc used, cook them one day, and 
use the water for soup on the next. This 
dispenses with the grease which has formed 
in a aemn on the top, and may be removed. 
Pumpkin and squash, being fruits, are best 
baked. In preparing fruit dishes, apples 
and onions are good stewed together, one- 
third onions, two-thirds apples. Slice the 
onions, brown them, cook thoroughly for an 
hour, add the apple and stew from ten to fif¬ 
teen minutes. 
P'ruits with Chains. —One part of rice to 
four or live parts of finely cut. apple. Alter¬ 
nate layers ol apple and rice in a. deep earth¬ 
en pipkin. Seal it. close. Add water, if the 
apples be not juicy. Let it boil two and a 
ball to three hours, if of moderate size. 
When done add milk, aud sugar if you like. 
Tomatoes, when fresh, with rice dressing, 
make fine, side dishes. Cut off the top of the 
tomato, leaving a bit of skin as a hinge to 
the cover. With a teaspoon out. out the 
pulp, which stew with bread crumbs. A lit 
tie onion or bit of thyme may lie. added. 
move a 
bind leg, and ot necessity brings his fore feet 
down Instantly twist him completely 
round, two or three times, which will eon- 
lose him very much, and completely throw 
him off Ids guard. The moment you have 
finished twisting him round, place his head 
In the direction you wish to proceed, apply 
the spurs, and he will not fail logo forwards. 
It the situation be convenient, press him 
into a gallop, and apply the spurs and whip 
two or three times severely. Tho horse- 
will not, perhaps, be satisfied with the defeat, 
but may led disposed to try again for the 
mastery. Should this be the case, you have 
only to twist him, etc., as before, and you 
will find that in the second struggle he will 
ho more easily subdued than on the former 
occasion ; in fact, you will see him quail 
under the operation. It rarely happens that 
a rearing horse, after having been treated in 
the way described, will resort to this trick 
again. --British Sportsman. 
Is. A Perofcwmi Colt.—Tfte Now England Famot- 
"7 one w 3?&s. 
n the next. Tins coll, two yearn and ulno months old, wind. 
which lias formed woi xhed, with a head-stall and halter, 1,510 
may be removed ? 0lu,(i ?’ , Th ^. rolt WllM ,,im < by “Conqueror," 
dim' fruits -ire i„J l £, orohero " llolH ' H imported from 
mg ltmts, me best Franco in I Will by the Maosaohusetta Hoemty for 
ud dishes, apples '*"> Promotion of Agrfeultviro. m !( dam is a 
ved together, one- w°h-bre«1 mare from Toronto, Canada, weighing 
apples Slice the ? ’?!'', 11110 ,, " Un , da ’ a " ,J hi one of the 
. . noblo teams employed about the Cuttle Fair at 
thoroughly for an Brighton. Mr. Ricker bargained Ins eolt. at erne. 
CW from ten to lit- dollar per , delivered ut Ohleaifo; but the 
asreemont was compromised by the payment of 
„ . $1,400 on tho dot ivory at liriuhton. Mr. IIaulmy 
ic part, ol rice to tins also outraged a yearling colt fi;Qni.jtbe same 
cut apple. Alter- mare, by Oreen’a Hamiltonian, us well an an- 
•e in a. deep earth- °kk 01 ' 00 h Which IS ex pouted tills season. Wo 
Add water if (lie lllM " understand Hint^•(.’ompioror " is now owned 
• ’ til Sltowheuan, Maine, and Unit ho has proved all 
n Hint t u o amt a and more than was ex pee led by his Importers, in 
-I moderate size, croaelntf on our native gtoolt. Tho eottB are alt 
sugar if you like, powerful animals, lnuuisomo. easily handlist and 
... *, excellent roadsters. At the West, where honvv 
dill nee dierasing, teams are wanted to operate agricultural „ia 
oil the top ol the ahlnuvy.a liirxor breed of horses Is miieli needed, 
kill as a bingo to a, "k h believed that an infusion of lho Peroho- 
lOOU CUl. out tllC l ' or * blood will provo pnrtinnlnrjy benoflelal. 
d crumliH. A lit- ,,, . .. 
W rtriimiii ffortmti, unv nun imt trlmi 
0 nnxy hn added, will ^wpol womm from horsvM? r rhny uni not 
the whole tract is enclosed in a most sub¬ 
stantial manner with post and board fence. 
The general division of the farm is as fol¬ 
lows; — Fasture For young stock, two hun¬ 
dred acres; pasture for cows, two hundred 
acres; meadow, two hundred and fifty acres; 
the balance of the land in timber and under 
the plow. About three hundred acres of the 
Tilt! Tlii-entiimr, G'nttintr the Straw, Arc. 
Tho threshing is done as the straw and 
grain are needed for tho stock. Tho thresh¬ 
ing machine and straw cutter arc in tho sec¬ 
ond Story of the T. The grain, in bundles 
or loose, is thrown on to a car, which runs 
on rails through tbc ditlerent sections over 
tho cows, and a load is drawn up to the 
.' UID ill, JLv till"- , * V H i I. I i Iiuy aril 
»«• of «•« bo«* -la'Wliteml in Now York ** «» oo-*«l **. m.lil Iko .lulltog blltlck 
arkets have diseased livers Meats are ns 1,1 ‘ 00,11111011 *y » 8 ed for stutling fowls. i«whin), ami are <H«obur«efl overy mornlnu; ss 
healing; vegetal ,,, 3 cooling. So u, c , w „ Ml liuirato »Mh_wltti II, i» .tuning, replace nnt'r,te 
aroused together. I do not remml rnnta the top, and bake in a hot oven from one and wal stmpte mmeithis but n, no purpose? site 
an,I leave. £ high a for,,, ./fail S » '?' r “ ^ tlOtUSt 
and grains. Soups may lie made to take the place of ,,!!■„ thrive. Any uno 
Run,,. tea ami colfoc, if one wblw to atautdon SSS^g^S&& **!“.. - 
Potatoes rank liigbcst ns to quantity and tll09tJ d' iuks. One of the best soufis Miss 
nutrition. Tt was a long time before pota- Got,man reiVeslicd us will) at this lecture, 
pastures have been broken up and laid down threshing machine by a simple arrangement 
with clovers and herd’s grass, and of the operated by power from the engine. Tim 
meadows two hundred acres have been down various machines are then set iu motion, and 
in timothy and clover for six years. as the straw is threshed it passes to tlm 
There are liviug springs upon tho farm, R(ravv cutter, and falls, chopped in pieces, to 
but in tlm pastures wells have been dug and a hin below. The chaff is blown out 
a full supply of water for stock is had from ot 'Uo grain and falls into the same "bin, 
pumps driven by wind-mi I Ik while the grain passes on and falls into a 
toes were utilized. The balls were first used, 
which are poisonous. Then tho enlarged 
tubers attracted attention, and were used for 
preserves. Potatoes arc most nutritious 
boiled with the skins on, as the most nutri¬ 
tious portion lies immediately under the 
skin. Peel the skin off after cooking. Po¬ 
tatoes fried in grease are very bad. Sliced 
and browned on a griddle, slightly oiled, is 
a nice way to warm them. 
Take onc-thiril wheat meal and mix with 
was made of split peas —one-ludf pint of 
peas in three quarts of water, and boiled 
live or six hours. A milk dressing was 
added. Wheat, bread is best eaten with pea 
soup; rye and Indian bread with bean soup. 
Brown Hen, 
Pare, quarter and core good tart apples, 
put them in an earthern pipkin, filling them 
one-third with water, and cover with crusts I 
A frlond el' ours with a borae in n similar con- 
(lltion gave by tho prescript imi of vetoi nlury 
mrguon throe powders, one every night for 
tliroo days, made ft* follows: -three drachms 
enlolnol; one drachm tartar emetic. This W aa 
mixed mid divided Into three powder*and given 
II* above* desert bed. ft was rnllowod by some 
kind of purgative modioli ax and fcbo animal got 
well. 
- - - 
Disease Among Virginia llorsoM, Can you, or 
any of your readers, toll mo what, la the matter 
with our horses? Also, an infallible euro? I 
have a line mare, which has had a runningat the 
up eighty acres each year, growing corn or Tbo corn shelter and mill for grinding the 
oats. The following year this land is put to 8 ‘ min are below, with the grain bins opposite, 
oats or barley and seeded down. This gives- Oats and corn are mingled together in the 
one hundred and sixty acre* of land an- P ro P ortl °n of two-thirds of the former to 
nLiu 1 ly under the plow. All the grain, with one-third of the latter, when it is carried by 
the straw and fodder, is to be consumed by ihftcbincry above, falls into the hopper and 
stock on the farm. The eighty acres of la ground and passed to its appropriate bin. 
breaking is done in spring, the land having Summing the Fodder, &■<•, 
been used the year previous as a night pas- There are two steam boxes sixteen feet 
turn for the cows, the droppings of tlm uni- lo »g. five feet wide and five feet deep. They 
mals being Considered sufficient in this way Maud upon ears with a t rack loading through 
for the first crop, the central alley of the stable to the steam- 
ilm average crop of corn under this iug-rooni. These cars are run up to tho 
treatment is from forty to fifty bushels per slr aw and meal bins and filled. First the 
acre. In ilie second year’s treatment of this sl| aw is filled into the steam box a foot 
land, it is,plowed in the fall, and in tlm fob <Jt!e P, then one bushel of tho mixture of oats 
lowing spring well rotted manure from the H,K * Com meal is sprinkled on, and so aller- 
cellar, under the stables, is carted on at the nftt( ‘ly with straw and meal until the box is 
latent twenty loads per acre, evenly spread AH'-d, which gives four bushels of meal to 
over the surface and worked with a heavy 1,10 box. 
cultivator until it. is well incorporated with Then the boxes are run into the steam- 
the soil. Oats are then sown and tlm lands room tlm oontonts wet down by pump- 
seeded down with timothy and clover, tlm in o watnr through a hose. At the bottom 
average yield ol' grain being fifty bushels ot ' lll ° boxes are perforated iron pipes, nm- 
por acre. ning three times lengthwise across tlm bot- 
e i nit does pretty well in this section, and him, and arranged at one end so as to be 
the farm is well supplied, there being 2,500 locked on to tbc steam pipes connected with 
apple trees, one hundred pear trees, with a tlie engine. Tho cover is then fitted to the 
liberal supply ol cherries and small fruits. box and the steam let on. In about half an 
t , Hiock. hour tho contents of the box are broken 
lhe stock consists of one hundred and *l°Wii and cooked.—[Concluded next week, 
thirty cows m milk, fifty three-years old ---- 
and wheat meal, lioiied together, in lion of 
grease-gravies. Sweet potatoes are more 
nutritous than Irish. They are good boiled 
or baked. Take one-half Irish, one-lialf 
sweet, and warm in milk ; tlm result is good. 
Do not probe baked potatoes with a fork to 
of rye and Indian bread, about equal to for years. When it. fo-st C (an¬ 
them in quantity. Cover closely and let ” lonw, 1 1 1 1 '" dWhttwo looked watery, but now 
them stew very slowly until all arc soft !n !n / ' ° k y , i!llow ri ' iiU, ' r - Tho <Uw.-bargo* arc 
rp, . , 111,11 1111 aro 80Il> most, Iroquont When tho animal beoemes IvoaU-d 
limn mix evenly and serve. Jl a few Zantc by working or ridlner- 1 1 does not seem toaUVct 
currants or atewetl raisins have been added her other ways, t don’t think it is contagious, 
it will serve for a dessert, trimmed with 11101-0 aiY ’ sovTral oth«r« in tho neighborhood nr- 
sweetened mUk or ere,™. W> Bmma ' 
Wheat Meal Ui-iililln Cukes. - +■++■■ - 
Make ft porridge with about three heaping A H ?™ 5 Attins.- will some one please toil mo 
spoonfuls of oatmeal, hominy, rice, or very lhroUKl1 U,u Nural, what nils my horse? Hu 
coarse corn meal in a pint, ot water. Boil m!. yot ho '\‘T? ,,,r ' vo * 
twenty or thirty minutes; or, if you have 
see if they are done. Break them with a either of these articles already cooked, it can 
clean cloth instead ; they will he more mealy, lie made much sooner. Add one pint ot 
Sweet potatoes may be boiled, sliced and cold water and wlioat m-eal, sifting in slowly, 
dried. When wanted for the table, put in a until a hatter is formed a little thicker tlnin 
covered dish with water, and stew them for raised griddle cakes. Bake on a slightly 
slowly, hut stew down the water, not pour it oiled or soap stone griddle, spreading out 
olf. Mash them. with spoon us you put them on. Buko them 
Beets are next in importance to potatoes, brown and place them on each other as last 
They are good when fresh, but not good as cooked. Keep them covered close and 
when wilted aud pliable. Bake thorn m a warm, and lot, them stand ten »r fifteen min- 
covered dish when boiled; never break the utos before serving. If soft and sticky after 
skin. Dip them in cold water when done standing,you have made them too thin, 
and the skin will come off easily. If you --♦♦♦-- 
must use a dressing, let it be of milk. 
White turnips, as all other vegetables, 
(except beets,) should be cooked ill a little 
water. In pouring off the water, much of 
the nutrition is lost. Vegetables cooked 
properly need no dressing. Salt is not an 
organic substance. It leaves the system as 
it goes in. The use of it is much in habit. 
We eat boiled pumpkins without salt, why 
not squash ? Yellow turnips are sweetest, in 
the spring. The water in which they are 
boiled, if stewed down unt il thick ami sweet, 
and thickened still more by the addition of 
To Color Annum*. — Pul tho anallne in a thin 
muslin bnar, .lust largo enough to hold it well; 
pour oil Hie bag sufficient alcohol to moisten it, 
after which squeeze tho annliqu Into .i quantity 
of soft water, (soap suds.) having about throe 
gallons of water for five cents worth of analhio; 
of course more or lorn of the anullno, according 
to the shade desired. When dark enough, triku 
out; rinse or not, before drying as you choose, 
as both ways have boon tried without injury to 
lhe goods. 
K. M. S, gives the following mode: - For every 
ounce of anuline use one and a half gallons of 
warm soft, wider. Put the analinc in a little 
while bag, imt the bag in the warm water, and 
let It stand it. few minutes, after which put, In 
_ , — y v j uuu; yuaia tJlLI T T ^ . . . . ^ »i i - - - •'? " uiun m 
heifers, fifty two-years old, and seventy vear- A Corr<,s l , «»J«“ asks for the results of expo- \ . 100,1 mea, » 13 hne * aiul delicately flavored, the cloth. Lit! It out of tho dye occasionally to 
lings. The intention hereafter 5 , • Hence in soiling- milch cows during summer if you do not Spoil it with salt. air it. When dark enough take out and rinse 
is to raise months. ^ Onions are acrid and not very nutritious * o ‘ 0u ?h two waters, 'tin or b.-ass wilt do to 
, J ' color in. Keep the dye warm while using it. 
| nor lift; e the life l hat a hv e year old horse should 
■ have. Ho has had somu worms, and may have 
yet, although ho docs not. appear to have any 
now. 1 notice, as lie Is standing in tho xtablo, I 
wm hear a gurgling noise near his llanlc, which 
sounds like water or wind; yet he makes wafer 
all right. If any ono can toll me what ails him 
and a remedy, they will confer a favor upon- 
Joun W. Pim-KH, H-yanett, III 
- - -- 
ruihy Homes.- A Main* horseman treats 
balky horses «s follows:-" Let me inform hu¬ 
mane men and hostlers, and all who hold the 
rein, that tile way to euro balky horses la to take 
them from the carriage and whirl them rapidly 
round till they arc- giddy. It requires two men 
to accomplish this,one at the homo’s tail. Don’t 
let Win slop out. Hold him to the smallest pos¬ 
sible eh-clo. Ono dose will often euro him; two 
doses are final with tho worst horse that evor re¬ 
fused to stir.” 
-- 
Folic In Horses, —Thera are a good many 
recipes for colic, but the most of them mo 
hard to be got at short notice. Hero Is ono that 
is always handy. Dissolve nil the sub you can 
in about one quart of water, and drench with it. 
If It doe* nut give relief in fifteen or twenty 
minutes, repeat the dose; and then if that does 
nut stop it, put a blanket on tho hoive, over the 
kidneys, and turn on brine as hot as you can 
bear on your hand for eight or ten minutes, and 
give another dose. -d. k. s. 
-- 
In Training Colls ami Steers ail that is require.I 
is gentleness and firmness; the use of the 1 
only persisted in by cruel musters, aud vein 
profit or gain,— l, d. s. «* 
