ficrmtsltc i!|rotrontn. 
CONDUCTED BY MARY A. E. WAGER. 
A FARMER’S WIFE INDIGNANT. 
After Horace Greeley and “City Folks” 
With a Sharp Stick. 
A lady from North Evans, Eric Co., N. 
Y., in connection with many of her neigh¬ 
bors, having been vexed beyond endurance 
at the criticisms passed upon farmers’ modes 
of living by various individuals, siezes her 
pen and sends us the following effervesenco, 
which will probably find sympathy with 
many readers. We arc compelled to abridge 
it somewhat: 
“ I have read your paper for ten years, and 
often such questions as this occur:—‘Why do 
not farmers live better ? Why do they not have 
cheese on tbeir tables every day ? Why do they 
not eat thetr eggsand lot egg peddlers pass their 
doors?' One city friend says that if she wore a 
farmer's wife she would have cream biscuit for 
tea every night, and sweet cream on apple pie. 
A village lady said to me* Why Is It that you 
farmer's wives, as a class, dress so poorly and 
unfashionably T And now, HORACE Greeley, 
to cap the climax, says:—‘Wliy don't farmers 
buy more books, and have good libraries for 
their children?' 
*'I think, and many farmers’ and farmers’wives 
think the same, that this talk is unjust to the 
generality of farmers. It gives other people 
reason to think that wo, as a class, are stingy, or 
moan, having no tftSte for good clothes, or the 
refinements of life; In fact, with a few excep¬ 
tions, t hat we arc old fogy-no-ldea-set of people. 
The farms In most States will not avetage 
more than fifty acres to each family, and but 
few farms that will average more than ten 
dollars income to the acre, That is five hundred 
dollars a year. Tf there ure eight persons to be 
supported (and most school trustees will tell you 
that the man With a twenty-five or thirty-acre 
farm will liavo from six to eight children to send 
to schoof, wiiile the man with Ills two hundred 
acres but two, or three, at the most,) we will 
allow fifty dollars each for board and clothes. 
There can be no drosses for the women at three 
dollars per yard, no five dollar beavers for the 
men. 
"Add to this taxes, doctor’s and blacksmith's 
bills, and other things that ho two and farm must 
have, the newspapers, the church, Sabbath- 
school, and other societies to be supported, not 
many of those farmers can keep more than from 
four to six cows, and the hen*, turkeys and 
cows, after supplying these needed wants of the 
house, must help to okc out all those innumer¬ 
able wants that multiply so fast in every grow¬ 
ing family, uinl many of our small farmers are 
paying for their land at the same t ime they are 
raising thole families. I can toll you, it requires 
a great deal of skill, energy, perseverance and 
forethought for a poor man and woman to bring 
up a large family respectably. And when they 
are doing all that they can, straining every nerve 
to the utmost tension to get along, and give 
t heir children a good common school education, 
to bo told if they would lay out more money In 
'embellishing their homes'and ‘buying more 
books’ tbeir children would not leave the farm 
for the city, etc., etc., It does not set very well 
on us. We think If Horace had some of our 
families to keep on the Income that some of 11 s 
have to live on, somoseasons of failure in the 
crops, he would want to roll himself up In Ida 
old while coat and lie dormant I ill spring. 
"Wo have to depend almost entirely upon 
newspapers ami maguzlnos for our reading, and 
arc thankful they are so reasonable that so many 
con have them. 
“ You may think this is rather a dark picture 
to give to farm-life, but even this lias its bright 
side. I have yet to learn that children raised In 
luxury ever make what we call smart men and 
women." 
Remarks. —Our correspondent falls into a 
common error in applying ft general law to 
peculiar individual cases. It"a dress at three 
dollars per yard is recommended, she at once 
finds fault, seeing at once it is beyond her 
means, but failing to appreciate the wealth 
of, perhaps, her next neighbor. There is 
daily evidence of the fuel that men and 
women criticise the shortcomings and mis¬ 
takes and faults of other people, who, if in 
the same position, would do not one whit 
better, nor, perhaps, as well. But there is a 
vast difference in people. I know a woman 
who, place her where you please, under very 
diverse circumstances, would not fail to 
make her home attractive, if site had com¬ 
paratively nothing to do it with. In the 
matter of embellishing homes, it is not a 
question of expense., of absolute outlay of 
•money, but an economical, judicious use of 
spare time. Country people, as a class, do 
not have a true idea, or value, of time. Men 
will live on a farm ten years and never plant 
a tree or a shrub, when the work of two 
days would, in ten years, transform a door- 
yard into something civilized and ancestral 
like. No being has lived in vain who plants 
and rears a tree. The planting of a tree at 
the birth of a child is a beautiful custom. It 
thrives and grows, and stands a vital and 
beautiful remembrance. 
It is undeniably true that many hard¬ 
working and industrious farmers cannot 
afford to buy books, especially to any con¬ 
siderable extent But district school libra¬ 
ries, if well managed, (and was one ever thus 
managed,) furnish, at a small and unfelt 
expense, a good reading fund, which, in ad¬ 
dition to current literature, will in them¬ 
selves educate the reader of them. 
In the matter of farm living, neither much 
cream nor many eggs are essential to good 
living. For children, milk is cheaper and 
healthier than meat. Pies are rarely healthy, 
because of the pastry, and they are, with 
cakes, expensive, and with not enough good 
points about them to offset the expense. 
Five years’ residence on a farm, if unculti¬ 
vated at the outset, should insure an abun¬ 
dance of fruit, of sufficient variety to supply 
each year’s needs. And in the matter of 
meat, how few farmers’ tables are furnished 
with good dried beef, which, in our opinion, 
is far and away superior in excellence to any 
amount of cheese. A variety of vegetables 
are attainable by small fanners; there can 
bo plenty of dried corn and beans. Let table 
economy be shown in the matter of giveery 
bills , rather than in selling all the farm-yard 
produce to defray them. Until one lias lived 
“out West" aud tried it,she can hardly un¬ 
derstand how well and generously farmers 
can live, almost entirely independent of for¬ 
eign aids to the cookery. 
- - - 
Money left to children is worth not half 
so much to them, in most instances, as 
if it had been inbred into them in some 
other way than by inherited coin or curren¬ 
cy—perhaps by memories of warm, glad fire¬ 
sides, where, undisturbed by the “eating 
cares of life,” the good and liappiTying influ¬ 
ences expanded; the kinder feelings found 
free expansion; the studious mind found 
apace for culture; the social nature surround¬ 
ings congenial to development, and where 
all could kneel with more thankful and grate¬ 
ful hearts at the altar of genuine devotion. 
■ ■ - 
To Rlnko Ruck wheat Unite* Quick.—To it 
quart of tmokwbosit mufti put it little Indian meal 
ftnrt a IlttJe salt; make thorn Into a batter with euld 
water, taklug care to beat it well. Than put In a 
spoonful of mil era tun, mixing It well, anil when the 
eoolc Is ready to bake add t wo-thirds of a spoonful of 
tnrtarle Bold dissolved in water. Use I). U, DXLAND 
A Co.'s CUtmUal Salcratu* ; it Is reliable. 
RAISING AND FEEDING SWINE. 
An Essay Kent! Itefoi-c. and it DNciiKNion 
by. Western N. Y. Farmer*’ Club. 
The regular subject for discussion was 
Raising and Fattening Swine, ami the 
Chairman, Mr. Dewey, read the following 
paper: 
“The raising and fattening of swine Isa sub- 
joct of great, importance, even greater than is 
generally considered by the farmers of Western 
New York. The pork barrel is one of the indis- 
ponsables of the farm-house, and the filling of 
it, cheaply or dearly, should be its much a matter 
of economy as any product of the farm. If the 
farmer, after keeping debt and credit, with any 
crop, should find after successive years a loss, or 
at beat a more compensation for the labor be- 
THE WOOD PILE. 
There is a peculiar physiognomy about a 
farmer’s wood pile, or anybody’s wood pile. 
We have frequently heard persons advising 
girls “ never to many a man who wasn’t 
kind to his mother and sisters." But why not 
metamorphose it into, “never marry a man 
whose family and ancestors have not looked 
well to their wood piles.” A man may smile, 
and smile, again, hut it is not a substitute for 
a good, bright lire. 
In some portions of our country the increas¬ 
ing scarcity of fuel makes niggardly economy 
a seeming necessity in many homes. But, 
generally, a great deal of wood goes to waste 
which, if utilized, would yield a great deni 
of pleasure. Everybody knows the need of 
fire, of good fuel, and something of the need 
of economy in them But the unworthy 
“ economy" many families exercise in keep¬ 
ing hut one fire during the winter, is what 
we deprecate. That, of necessity, is iu the 
kitchen, with the rest of the house in a 
chilled, closed-up condition,— the kitchen 
a rendezvous for big folks and little ones, 
with the accouterments of wearing apparel, 
cooking, spreading and clearing away tables 
with everybody in the way, and you iu their 
way. It is conglomerate enough I And 
then, if there are callers, the girls feel morti¬ 
fied and embarrassed, and act restrainedly 
and don’t enjoy the call, and nobody can 
read in any sort of comfort, and a piggish, 
selfish feeling prevails generally. 
What is the use of house room if you 
don’t use it? Tom used to say “ they kept 
a spare room to be laid out iu if they should 
happen to die I" And the “ spare rooms ” 
in many houses give one a feeling of a dead 
body having just been carried into it. Aspare 
room—unless it. he a sleeping one —is a su¬ 
perfluous one. But it will probably require 
another century before nine-tenths of the 
country house builders will see the folly of 
house vaults, churches or caverns, as you 
may please to term the spare room. A room 
is sanctified, rendered cozy, and homelike, 
and comfortable by human presence, occu¬ 
pancy. If. is rendered cold, stiff, unsympa¬ 
thetic. and disagreeable by being shut up and 
only used on rare occasions. 
But many farm-houses that aro enjoyed 
during warm weather are closed to all 
“ sweet influences ” at the approach of cold 
weather, for no other reason than that 
“father"or “husband" don’t see the need 
of having an extra fire, as if human creatures 
can afford to lie dormant half the year, or 
shrivel up into a sort of insignificance for 
the lack of warmth and room! Economy 
forever results in the largest and most good. 
Extra fires always necessitate extra expen¬ 
diture of labor, but not always of money. 
And if so, it is only one argument against 
them, while there are a houseful in favor 
of them. We write this from sympathy 
with women who are the victims of men’s 
fuel parsimoniousness. Does a man who 
lias a workshop or an office, and after doing 
hia day’s work in it, enjoy spending the rest 
of the day or evening in it? We think not. 
And neither does a woman, after her work 
is done and dress changed, enjoy sitting 
down with her sewing or entertaining her 
friends, in her kitchen, to say nothing of hav¬ 
ing them iu her way while at work. 
But men arc not wholly to blame in this 
matter, any more than in many others. I 
know women who will Jive and die in their 
kitchens, rather than have the “ things in the 
parlor dudded out"—the good things, nice 
and comfortable things must be used and 
enjoyed only by strangers 1 Such unmother- 
ly, uudaughterly, unsisterly, unwomanly 
women, thank God, are not very common ! 
But a few do exist, pitiful specimens of dis¬ 
torted, dwarfed womanhood. 
Kitchens generally are not roomy enough 
for comfortable appliances,— as a lounge, 
rocking, or easy chairs, or footstools; and to 
be obliged to forego these half the year, for 
the mere absence of fire, is a great sacrifice 
lor the sake of a wood pile. We could go 
without a new hat, or cloak, or dress, or any 
amount of fuss and fixtures, but give us room 
and warmth, and December is cheerful as 
May. The inordinate desire to accumulate 
property beyond one’s needs, at the sacrifice 
of present comfort, is the bane of far too 
many lives. 
ijnigicmc information. 
WHAT SLEEP WILL CURE. 
Discussing thelmportant subject, of Sleep, 
the Herald of Ilcalth utters truths, and makes 
suggestions, which should he heeded by the 
legion of our readers Interested. Listen: 
The cry for rest has always been louder 
than the cry for food. Not that it is more 
important, but it is often harder to get. The 
best rest comes from sound sleep. Of two 
men or women, otherwise equal, the one who 
sleeps the best will be the most moral, healthy 
and efficient. 
Sleep will do much to cure irritability of 
temper, peevishness, uneasiness. It will cure 
insanity. It will restore to vigor an over¬ 
worked brain. It will build tip and make 
strong a weary body. It will do much to 
cure dyspepsia, particularly that variety 
known as nervous dyspepsia. It will relieve 
the languor aud prostration felt by consump¬ 
tives. It will cure hypochondria. It will 
cure the blues. It will cure the headache. 
It will cure neuralgia. It will cure a broken 
spirit. It will euro sorrow. Indeed, wc 
might make a long list of nervous maladies 
that sleep will cure. 
The cure of sleeplessness, however, is not 
so easy, particularly in those who cany grave 
responsibilities. The liahit, of sleeping well 
is one whioh, if broken up for any length of 
lime, is not regained. Often a severe illness, 
treated by powerful drugs, so deranges the 
nervous system that sleep is never sweet aft er 
it. Or, Veriiaps, long cft^yAiued watchful¬ 
ness produces the same effect; or hard study, 
or too little exercise of muscular system, or 
tea and whisky drinking and tobacco using. 
To break up the habit are required: 
1. A clean bed. 
2. Sufficient exercise and pleasant occupa¬ 
tion to produce weariness. 
8. Good air, and not too warm a room. 
4. Freedom from too much care. 
5. A clean stomach, 
0. A clean conscience. 
7. Avoidance of stimulants and narcotics. 
For those who are overworked, haggard, 
nervous, who pass sleepless nights, we com¬ 
mend the adoption of such habits as shall se¬ 
cure sleep, otherwise life will be short, and 
what there is of it sadly imperfect. 
- 4 »»- 
OIL BATHS. 
It is worth knowing that there are occa¬ 
sions on which a bath in oil may be of valu¬ 
able use ; for it is the best of all remedies for 
serious burns. A German ballet girl, whose 
dress had caught fire, and who had been 
horribly burned in consequence, was put. into 
a hath full of oil by the chief physician of 
the Leipsic Hospital. She was suffering 
atrocious agonies; but the oil caused her 
pains to cease almost immediately. She re¬ 
mained in the bath nine days and nights, the 
oil being renewed five times during that 
period; and her burns were then so far 
healed that she could be taken out without 
pain or danger. Three weeks after, she had 
completely recovered. This is an admirable 
form of cure, because it suppresses the in¬ 
tolerable tortures which do more to kill the 
victims by fire than the actual gravity of the 
wounds. Unfortunately, like most good 
things in life, it is a remedy beyond the 
reach of small purses. 
-- 
The Nations that Eat Most. — Dr. 
Beard, in Hours at Home, says:—The ruling 
people of the world, who have from time to 
time shaped the destinies of humanity, have 
always, so far as can he ascertained, been 
liberal feeders. Among modern nations the 
greatest eaters are the English, the Germans, 
the French and the Americans—the ruling 
people of our civilization. The diet of the 
Spaniards and Italians is notably less sub¬ 
stantial than that of the English and Ger¬ 
mans, just as their brains are less active and 
original. The Americans are, on the aver¬ 
age, the greatest eaters in the world. Said 
Carlyle to Emerson, —“ The best thing I 
know of that countiy is, that in it a man 
can have meat for his labor.” 
BtoweU, with no poultivo gain, lio would aban¬ 
don the culture. Now, few farmers arc careful 
aooountunls, but wore they so, many would 
have found themselves bankrupts if the whole 
of their capital hud been Invested in swine. 
This la a truth apparent and real to every 011 c 
who chooses to investigate: namely, certain pro. 
dnats in every branch of industy, are less profit¬ 
able than others, even with tin* greatest cute in 
producing them. Thus the merchant receives 
but a teutli per cent, on some of his wares, 
while lie may receive one hundred per cent, on 
others, with much less labor. So it is with the 
farmer, and one of the least profitable products 
of the farm may be, ami frequently is, the 
swine. Jf especial euro be nut taken in raising 
and fattening, (hero will be a decided loss; but 
with proper management there may bo again. 
“Every sound economist is anxious to have 
the whole of his capital profitably invested. He 
who nets otherwise is either ignorant of the 
principles of production, indolent, or is sloven¬ 
ly. Tin) farmer should be. careful in investing a 
portion of his capital in swine, to get the very 
best, breed, and keep them so. The finest pen of 
Yorkshires, crossed oonlinuously iti the same 
family, will degenerate to loan, gristly land- 
sliai ks. Having procured what Is known to be 
good stock, tho farmer should select from the 
brood what lie judges to be llie best for future 
breeding, never crossing iu the same family 
more than once, or twice utmost. Any farmer 
can alford to bo si. I lie t rouble and expense of 
using breeding stock kept expressly for the pur¬ 
pose, rather than re-cross with his own, or use 
what Is too common to be vaiuablo. In selecting 
breeding animals, due care should be exercised 
as to their proportions. Extremes should be 
avoldod. The animal should be compact, with 
as little superfluity of ears, nose, and legs as 
possible. The points of a good blood hog are ns 
plainly visible In a hog as iu those of u bullock. 
Tho conrse-riiul swine tire far less valuable lor 
pork than the thin-skinned, and l lie shrewd 
fanner will reserve the latter for home use and 
carry tho former to market. 
“ Hut, notwithstanding tlio greatest caution in 
selecting the breed and tho preliminaries for 
breeding, much labor will be lost, or the profits 
greatly lessened, ir cave is not taken with the 
brood sow, before and after coming in. It Is a 
common idea that she may easily bo made too 
fleshy. I believe this to bo erroneous, lint she 
may be kept too poor, the common result of 
which will bo, tho young will be unthrifty. Af¬ 
ter coming in, she should bo lightly fed at first, 
increasing her feed dally for about ten days, she 
may be fed nil she will cat of the tiest food. The 
effect of this will be seen, not. only in the im¬ 
proved condition of the sow, but also In tho 
rapidity of the growth of tho young. At this 
early period should commence the fattening 
process. Feed ( lie brood sow unstinttngly, and 
thus feed liar young. 
"Not an unimportant item In the raising of 
swine, is the age to whioh they attain before 
slaughtering. Borne have preferred from six to 
ten months, while others have regarded from 
twenty months to two years not ton long a limn 
for tho uuirunl to runt ure. Others still have pre¬ 
ferred from fourteen to sixteen months. 
"Now lot us examine the three ages, with their 
respective advantages and disadvantages. Tho 
first, of from six to ten months may have this 
In its favor. The flesh fs tender and palatable, 
but, tho lightness of weight may overbalance 
the advantage mentioned. Tho second age, that, 
of twenty months or more, has decided disad¬ 
vantages. In the first place, there must be the 
trouble and expense of keeping for four months 
or more— which is a very Important Item to be 
considered. The swine intended for fall or 
winter pork need, In order to thrive well, the 
same sustenance that the spring pig will require 
after a few weeks old. Thus I lie rationing hogs 
will bo deprived of wlnit cannot well bo dis¬ 
pensed with. Were the pigs to come about tiie 
middle of August, it Is time to begin to feed 
the fattening swine heavily, for they will take 
on flesh muoh faster la warm weather than in 
cold. Then, too, they must be early fattened 
In order to come Into market before Western 
pork can reach us. After commencing feeding 
the fattening switiO earl do Well without the 
slops from the kitchen and rnilk from the dairy, 
while the young pigs takoit with decided advan¬ 
tage. Then, too, swine do not require more 
than from fourteen to sixteen months to fully 
mature. If properly kept, and till timo longer 
than this that they are kept is a decided loss. 
Hut these are points which may be profitably 
discussed by the members of this club. 
“ One question essential to this subject Is, How 
many mny bo kept? This depends upon the 
several considerations, such as the amount of 
gram raised, number of cows kept, &o. One 
well fatted hog- is worth two poorly kept. No 
more Rbould be kept than can bo well eared for. 
But how, und where should swine bo kept? It 
Is evident, to every one who ha* laid experience, 
that if left to roam the fields through tho season, 
the growth will be much less than If confined to 
limited quarters. A few weeks tn the clover 
and stubble, or In tho orchard, whore they may 
get. tho falling fruit, may not he objectionable. 
It is true the objootion maybe raised, that keep¬ 
ing them confined they will require food which 
otherwise if left In the pasture they would get 
with small expense and trouble. The question 
ari.nj*, will not. tiie difference in the growth 
more than balance the expense of feeding? 
Another Item touching this part of the subject 
Is, tiie amount of pasturage dostroyed. No other 
animal will graze where swine have; therefore 
a field pastured by them must be devoted to 
them exclusively. If left to run in tho yard 
during the winter the amount of fodder ‘de¬ 
stroyed by them trill bring a largo discount on 
their real value. As to how they should he kept, 
we statoit briefly: always fat. It is a wrong Idea 
thatBwlno should in-raised and then fattened. 
Tiie t rue idea Is to raise them by rattening.” 
Shelby Kkkd —1 can keep a few liogs on 
a grain farm to advantage. Would pasture 
them on clover. As a grain consumer, the 
hog will cat his head off before he is twenty 
months old. Tho profits come from the 
green, succulent food lie cats. Would feed 
some corn when the swine are at pasture. 
Would put off April pigs near Christmas, 
when they should weigh about two hundred 
pounds dressed. 
Dewey — 1 have just sold four pigs, fifteen 
months old, for $31(5. They w ere part of a 
litter of seven, dropped a year ago last. Sep¬ 
tember. They were taken from Hie sow at 
the age of seven weeks, and well fed through 
tho winter. Last summer (hey were fed 
the milk of six or seven cows, and kitchen 
slops. In August ground forty bushels of 
corn, and cooked it, with pumpkins, and that 
fattened the seven. 1 would not take a 
large drove of hogs as a gift, and fatten thorn, 
hut a few are profitable. Got per 
hundred for the pork. 
Reynolds — Would use some hogs ns 
scavengers, to cat wormy apples, &c. It was 
profitable to keep enough swine on the farm 
to consume waste products, 
Haywood—I t does not pay to keep swine 
when near a large market, where every pro¬ 
duct Of llie farm can be sold. Could employ 
his time and labor to better advantage than 
in feeding pigs. Every pound now costs tho 
farmer sixteen or eighteen cents. 
Slocum— -Experimented with three hogs 
a y»ur ago, and found they brought the bal¬ 
ance on the wrong side alter they were 
brought to tho pen to fatten. Would keep 
hogs (o pasture the orchard. If there is any 
profit in feeding hogs it is in feeding pigs 
highly until four months old and then selling 
Collins —The relative prices of corn and 
pork, to make feeding profitable, are ten 
times as much for pork per hundred as corn 
per bushel. 
Garretsee —Location has much to do 
with the profit of pork making. In many 
parts of the West, it pays better to market 
corn in this way than directly. 
|jjar mum. 
COUGHS. COLDS. ETC.. IN HORSES. 
Mr. Dewitt, in a late Rural, wants a 
remedy for a “ dry, hacking cough ’’ in a 
horse, “ worse on cold, damp days,” &c. 
This is probably only a severe cold, for all 
the symptoms mentioned sometimes attend 
colds. Coughs are sometimes caused in 
horses by feeding dusty liny, a fruitful cause 
of disease. If caused by this, it will be cured 
by feeding hay entirely freed from dust, mold, 
&c. But, Horn long experience with horses 
taking sudden and severe colds, which fre¬ 
quently leave a cough, we have found noth¬ 
ing equal to steamed food ns a cure. It is 
well known that turning a horse to succu¬ 
lent grass in pasture, will generally cure a 
cough and greatly relieve the heaves, but 
cooked food lias a much greater effect upon 
both. We have cured several horses with 
incipient heaves, by steamed food, and never 
knew a cough that would not yield to it. 
Steaming prevents all ill effects from dust, 
and also sweetens mow -hurt hay, musty 
straw, corn stalks, &c., and renders them 
healthy food. 
When one has no steaming apparatus for 
cooking food for stock, a hot bran mash, 
with a bag put. over the pail and brought up 
on the horse’s head, so as to keep in the 
steam while he is eating it, will sometimes 
relieve a cold and cough, but the horse 
should he kept warm after this application. 
E. w. s. 
-- 
Wooden — Tbo Milwaukee Sentinel tel 1 s 
tho following "Mr. Henry Luchino, of tho 
town of Greenfield, Is 0110 of the wealthiest 
fanners in the comity. Ho owns a well culti¬ 
vated fann of four hundred and fifty acres, 
which, under superior inauagi meat, yields him 
a handsome income. His land embraces a largo 
tract of meadow land, with bottom of very 
yielding- and unreliable nature, which through 
his ingenuity Is also worked to advantage. 
During the haying season bo straps largo 
wooden shoes to his horses' foot, and by means 
of a wagon whose tires are fivo Incite* wide, 
manages to haul a ton fit a time, where under 
ordinary circumstances he would bo unable to 
secure half t hat amount. The horses it is said, 
manifest, no dislike to their novel loot-gear. 
■ - 
When Does a Colt Become a Horse. The irre¬ 
pressible Bonner, the beautiful, graceful and 
accomplished equine and bovine Editress of the 
New York Times, and the critical CARL Henson 
are bothering their head* to decide whether a 
horse five years Old or less is a horse or a colt; 
or when tho animal ceases to be a colt and be¬ 
comes a horse. Bonner claim* that ho don’t 
care much about It, any way, but Insists that 
1 here are plenty of precedents to show that n 
five-year-old horse may properly be called a 
colt, although he may bo a horse in all essential 
respects; and Bonner, as usual with his horses, 
is a length ahead. 
