lamcslrc (Ecxmamp. 
CONDUCTED BY MARY A. E. WAGER. 
FROM CORRESPONDENTS. 
Putting Up Pickles. 
In tlic Rural of Aug. 7th, C M Mauch.es- 
ter, O., asks for the best way of putting up 
pickles. Now, if my way is not the best, it 
is one with, which I am well satisfied, and 
worthy a trial. Wash the cucumbers, put 
rficin in a jar, sprinkle on a little salt, and 
pour on boiling water enough to cover them. 
Let them stand until cold, drain off the water, 
add more salt anti water, and repeat, until 
they have been scalded five times. Then 
scald them in a brass kettle, in good cider 
vinegar, (net too sharp,) alum, in the pro¬ 
portion of a small tablespoon fid to a gallon 
of vinegar, a handful of allspice and a few 
peppercorns, and you will have pickles equal 
to any you can buy, and that will keep the 
year round as crisp as when first put up.— 
M., Burnt IIill*. If. Y. 
lloosie Sionp. 
I send you a recipe for making what 
we call Hoosier soap:— Run off all the lye 
before Starting the lire; boil it until it will 
strip a feather while you can count ten; add 
the grease as long as it. win' eat it up. The 
soap will be very strong, but will not eat any 
one’s hand like new soil soap, and one table¬ 
spoonful, stirred in warm wator, will make 
a bowl full of good soft soap. 
When we moved down here we brought 
a powder keg full of it, which lasted our 
family of six for six months for all their 
washing. We make it in preference to soft 
soap; it is belter, and takes less storage.— 
,J. M. M., Hunts c Me, Ala. 
Fuf in Animals. 
In ber third lecture, Miss Colman says 
concerning fat:—“We rarely find much o 
it in healthy animals,” l am inclined to 
think Miss Colman don’t know much about 
animals. Now give almost any animal what 
it prefers, and as much of it as it will cat, 
and not restrict exercise, and it will grow fat. 
As to healthy animals not being fat, it's 
all bosh. I never yet saw a lean, raw-boned 
animal that was healthy. If I was clearing 
land of stumps I’m pretty sure I had rather 
have a fat pair of cattle than a poor pair; 
lor poor cattle won't draw. If Miss Colman 
wished to ride for pleasure, 1 don’t think it 
would suit her taste at all to be behind a 
couple of “ razor-backed ” horses—that is, it 
she wished to go. No, Miss Colman, you 
can “talk until you arc blind” and never 
make me believe that fat animals arc not 
healthy—JosiAir Queer. 
Oriental Palatine. 
I notice in the Rural that information 
is wanted by “ James’ Wife," of Wisconsin, 
concerning Oriental painting. Supposing hel¬ 
lo allude to what is called Grecian oil, or 
lithographic painting, I herewith send you 
w hat little knowledge I possess of the art. 
First procure light shaded lithographs, or 
stone struck lithographs, (steel plates are 
mostly too dark shaded,) fasten them to a 
light wood frame; take two parts “ Balsam 
Fir,” one part turpentine, mix them well; 
let it. stand for three or four days, shaking 
occasionally; then with a common varnish 
brush thoroughly saturate the paper or pic¬ 
ture, mostly from the back side, as the tur¬ 
pentine may start the shading. Apply the 
mixture until the picture becomes perfectly 
transparent. This process will occupy a day 
if the picture is kept in the sun. 
Now you arc ready for the paint. Get an 
assortment of tube paints — say two shades 
of red; two of blue; two of brown; three 
of yellow; one of black, white—and in 
short a full assortment of colors. Of brushes 
you also need an assortment—some very 
fine pencil, and several larger sized, brushes, 
three varnish brushes, two pallet knives, oil, 
turpentine, Japan dryers; pieces of glass will 
do to mix on. No definite rule can be given 
for mixing the paint, as the pictures or litho¬ 
graphs vary in shades; but for flesh color, 
white, and a little red, perhaps a little Naples 
yellow; for auburn hair, burnt sienna, Ac. 
You will find by t rial the color suitable. 
Put the paint on the back side of the pic¬ 
ture. Having a good eye to color, and a 
taste for such work, you cannot fail getting 
a nice picture, and one that shows no faults, 
as the paper and shading hide all incgular- 
ities. Add a little dryer to the paints, and 
when the first coat gets dry, add another, 
observing the same colors, only a shade or 
two darker. When all is dry, add a coat of 
some thick, dark paint, (asphaltum,) finish 
with two coats of mastic varnish, on the 
face side of the picture. 
You can get such lithographs at many of 
\ the book stores; almost all kinds of plates 
can be thus painted. I have painted life 
[ sized photographs in this manner with com 
l i Jeto success, equal to the best ebromos. ] 
have pictures thus painted, thirteen years 
old, as bright as ever. The varnish protects 
them. You can wash them as well as glass. 
There are many details for which I have no 
room; you will learn by experience how.— 
A. II., Grecnsburg , Ohio. 
Jrol't Honp. 
After reading an article on soap making, 
in the Rural, June 5th, I concluded there 
was too much lye in it. I claim to know 
iow soft soap is made, and some of its uses. 
As scraps accumulate, try the grease out, 
from time to time, until you wish to make 
soap. For a leach, I place a common salt, 
barrel on a platform ; if there is a head in, I 
bore holes in the head ; if there is none, put 
sticks on the platform within the barrel, 
cover lightly with straw; put four quarts 
hue on the straw, then commence to fill in 
with common wood ashes — hardwood is 
best. Pound down, after putting in one-half 
bushel or so, until the barrel is full. Leach 
water through until you have three pails full 
of lye ; put this in your soap barrel, with ten 
pounds of clear grease; fill up the barrel 
with weaker lye as you get it. You will 
have a barrel full of as good soap as you 
need, Northwest notwithstanding. After 
making soap in this way over twenty years, 
I think I know what L am talking about,— 
B. P. Brown. 
To Color Wool Scarlet. 
For one pound of yarn take one and one- 
half ounces of cochineal, two ounces solu¬ 
tion of tin, one ounce of cream tartar, dis¬ 
solved in rain water, in a brass kettle. Powder 
the cochineal and put it in the kettle with 
three tcaspoonfllls of turmeric and boil it a 
little; then put in the solution of tin and 
stir it well; then put in the yarn and boil 
thirty minutes, stirring all the while; take 
out and rinse in cold water. 
and Orange on 
To Color (ireen, Yellow 
Colton. 
For five pounds of cloth take seven 
ounces of copperas dissolved in hot water 
sufficient to turn the goods. Let them lie 
one hour. Then lake out and wash in strong 
suds. Turn out in a tub a sufficient quanti¬ 
ty of hot water, one and one-half ounces of 
prussiate of potash; pour in two tablcspoon- 
fills of oil of vitriol ; stir it, and put yourguods 
in and let them remain fifteen minutes; stil¬ 
lborn all the while. Rinse once in cold 
water. 
Then for yellow dye take two ounces of 
bichromate of potash, four ounces of sugar 
of lead ; dissolve the potash in warm water 
and let it coot before putting in the goods. 
Pul the lead water in a brass kettle and let 
it come to a scald ; then when cool enough 
to wring out of, put your goods first in lead 
water and then in potash, and keep dipping in 
and wringing out until your color is right. 
This yellow dye makes a beautiful lemon 
color. 
After you have this done, for orange dip 
it in lime water; it is very useful in making 
carpets; wash in cold water.—Mits, It. S. 
Drake. 
(at'nliutii Bread. 
I take all especial interest in the “ Hygi¬ 
enic Information” in your paper, and also 
the different views expressed regarding Gra¬ 
ham, or unbolted, flour. 1 have eaten it for 
nearly three years, I think, with benefit. 
Prom dyspeptic difficulties 1 run obliged to 
avoid all acids or fruit, also sweetening in 
any form, — subsisting almost exclusively 
upon Graham bread and potato, the latter 
being almost the only vegetable I can use. 
Can any of the learned ones throw light 
upon such a case?— f. 
Extract of Lemon. 
Take one ounce of oil of lemon, one pint 
of alcohol, or cologne spirits (deodorized 
alcohol) is belter, mix, and add half an ounce 
of citric acid, previously powdered and dis¬ 
solved in a tablespoonful of water, and you’ll 
have not only the flavor but the acid of lem¬ 
ons. It is essential to have pure, fresh oil of 
lemon. Old and stale is the color of sweet 
oil; fresh is nearly white. Some is adulter¬ 
ated with spirits of turpentine. The better 
way is to ask your druggist before buying to 
put a drop of the oil on a crystal of Iodide of 
iron, and if free from turpentine it will boil 
up gradually; but if it contains any it will 
(lash up like gunpowder. Some is adulter¬ 
ated with alcohol, which does not change 
the flavor, hut requires more of it, the test of 
which I must defer for want ol space,—L. 
Jordan. 
-- 
Soft Cream Cake,—Two eggs, one cup sugar; 
beat well together; then talio one cup of thick, 
sour cream and stir into it one teaspoonf>>l of 
soda. Then turn it into your pan with sugar 
and eggs, putin half a nutmeg or a teaspoonful 
of mace and a little salt, as there is no butter; 
beat the whote to a light troth and odd, as light¬ 
ly as possible, two teacups of sifted Hour, stir 
well and bake in a moderate, oven; if made 
right, it is cheap but good.—n. s. n. 
the bosom. It is not generally known that if 
the linen shirt bosom is stitched upon the cotton 
muslin, leaving the latter ns a lining, the bosom 
will last fully as long again, and more. My bet¬ 
ter half says that a bosom thus put in will out¬ 
wear two shirts, whereas usually the bosom is 
the first to give way, and a sltirt will outwear 
two linen bosoms.—x. w. 
To Have l-’rult Pies Fresh and Crisp.—A stale, 
soggy fruit pie Is not pleasant eating. Making 
strawberry shortcake has given my better halt 
anew idea on tins subject, tftio prepares the 
crusts and the fruit, putting the latter Into the 
former a few minutes before serving on the 
table. In this way Sunday pies made ol juicy 
fruit arc always fresh and crisp when eaten.— 
n. vr. 
-*♦»--— 
Heating Fruit Cons. If MATTIE V. PECK will 
dip her cans xUU:u'o)/h into boiling hot water, 
turning them around lour or five times, and lilt 
them immediately wilh tlio boiling fruit., sho 
will find it much (jviwcr and wi/iU’fhan the stove 
health method. Those who heat ilteoi on the 
hearth should set them on nthick brown paper 
to keep them from contact with the hot iron, 
when they are cold. — Mary E. Vosmiitfl, Ala¬ 
bama, N. Y. 
•---—■ 
Fancy Cake.— Throe cups of flour, two cups 
of sugar, one egg, one cup of sweet milk, two 
tablespoons of butter, one teaspoon ol’ soda, 
two of cream tartar. Flavor with lemon. 
t'ream Cuke. One cup of sour cream, one cup 
of sugar, two oops of flour, one egg, one tea¬ 
spoon of soda and a little nutmeg. K. H. H., 
Perry Center. 
- *44 - 
Vapor Stoves,—Mrs. It. It. Folts has used v a¬ 
por stoves six years in warm weather—does not 
make a the more than once a week in her cook 
stove. She says there is no danger whatever 
from the use of the vapor stoves if the Immttiin 
is llllcd when the lire is not lighted. They art¬ 
less expensive, and it Is easier to cook with them 
than with a wood stove. 
---- 
Coffee.—Take sifted Indian meal and mix with 
rets man. 
molasses, use the hands in nibbing it together, 
and have the meal thoroughly wet with mo¬ 
lasses, (sorghum is good ;) then brown it in the 
oven as dark as you can, and do not burn it. 
Use two-thirds meal and one-third coffee. We 
call it cheaper, better and healthier than clear 
coffee.—a. 
FEEDING WHEY TO MILCH COW'S. 
Tins question was discussed in the Rural 
of July 24 in a candid anil rational way, and 
we do not take exception to any statement 
in the said article; but wish rather to sup¬ 
ply an omission. Whey is a very un¬ 
balanced food, containing only a small i 
amount of the muscle-forming matter neces¬ 
sary to supply the wants of the animal; and 
therefore is an unsuitable food, alone, for 
cows. But there is much excellent food for 
animals, which, given alone, would he thus 
objectionable. The Swedish turnip is count¬ 
ed good food; but its composition does not 
differ very materially from whey; contain¬ 
ing only eight-tenths of one per cent, ot 
flesh-forming matter (whey has the same) 
and six per cent, of heat, and fat-forming 
matter, which differs but slightly Horn the 
milk sugar of whey; and, excluding woody 
fiber, the turnip lias but 7.7 per cent, of 
nutriment, while whey has 0.88 per cent.; 
showing a close parallel. 
Nearly the same may be said of the carrot, 
is compared with whey. And it lias been 
found that an animal so largely fed on tur¬ 
nips that it cats little else, will become poor 
in flesh, as might he expected from its want 
of the muscle-forming element. The turnip 
and carrot, are regarded as more valuable 
than their analysis would indicate, because 
of the solubility of their constituents, and 
also for the peetic acid they contain, assist¬ 
ing in the digestion of Other food. And the 
constituents of whey have the merit of great 
solubility and easy assimilation by I be ani¬ 
mal. Tlie mineral constituents of the wlicy 
are Composed largely of phosphate ot lime 
in a soluble condition, and easily assimilated. 
It will he seen that, comparing whey with 
the turnip, it must have a feeding value 
which should always prevent its waste, lls 
principal constituent, milk sugar, when 
clean in twelve hours, it is advisable to take 
t he afterbirth away by hand. Cows should 
he looked after very carefully in the spring. 
.Money can be saved by watching cows. 
ltome, N. Y. ‘ A FARMER. 
—---- 
Lumps In Cows’ Teals. I have happened to 
have two cows With this affliction. I took a rupo 
of suIfielent size, tied it around the cow’s horns, 
passed It around one hind foot, and proceeded to 
draw her down ; when down, I fastened Hm rope 
around her lees, and with a sharp knlfoopemd 
the teal opposite the lump, euro fully paring the 
lump out; then with a crooked needle sewed up 
the gash. 1 then milked her regularly, and wo 
have had no trouble since. I have performed the 
same operation on my neighbors’ cows, and have 
been successful In nil cases. - F. B. S-, Sgartans- 
bur<i, Pa. _ + _ 
To Lei t’linir tram Cfttlte’* Eyes. -Open the 
eye and (ill it with loaf sugar, when it is ground 
ns fine as table-salt. I have tried and know it 
to be a sure cure. J. B., Walmusville, Mich. 
[Questions to be answered in this Department, when accompanied 
by specimen*, should bo sent directly to C. V- lliLftY, -130 Clark 
Ave., St. Louis, Mo.] 
jibe ijorscman. 
i 
WATER FOR HORSES 
How to Cleanse YVuter. The editor of Hall’s 
Journal of Health has often, In ancient times, 
“settled” Mississippi water, and made it look 
“ as clear as a bell." by tying a bit of alum to a 
string and twirling it around for a few seconds 
beneath a glassful. Tbo same authority further 
states that if a lump of alum as large as a thumb 
joint is thrown into four or five gallons of boil¬ 
ing soap suds, the scum runs over and leaves 
the water clean and soft, and useful for washing. 
—--«»»■ -- 
Making Shirts.—Nearly all professional shirt 
makers out out the space occupied by the shirt 
bosom from the cotton cloth, before inserting 
CURRANT WORM. 
I see that Addi, In the Rural of this 
week, says that the “ currant worm or borer 
is as destructive to Ihe black currant as to 
the red and white.” I had supposed that 
the borer was very different from the worm 
commonly spoken of as the “ currant worm.” 
At least, I am troubled by a worm which, 
eats the leaves, while the borer lives in the 
wood, eating out the pith of it. The latter 
attacks all kinds of currants, but will, 1 
think, cause no great damage to them. The 
worm attacks the red and white, even when 
surrounded by black currants so closely that 
the foliage of the two mingle. 
This worm is easily destroyed by white 
hellebore. I take a handful of the hellebore 
and about twice the amount of flour, mix 
intimately, put in a small sack of thin cot¬ 
ton, (an old table-salt hag is as good as any¬ 
thing,) fasten on the end of a broomstick, 
and while the foliage is slightly wet with 
dew, and there is a gentle motion of the air, 
dust over the hushes, taking care to stand 
on the windward side of the dust, in order 
not to inhale it. E. Meaker. 
Auburn, N. Y„ July 30. 
“Currant Worm” is applied indiscrimi¬ 
nately to the larvfC of every insect which 
depredates the currant. The American 
Currant Borer (Pmwrcriisxupcrit/jtn.tns, Say,) 
referred to by Addt, is a small cylindrical, 
white, footless grub, with a brown head and 
black jaws. The American Currant Moth 
(Bllopia rihearia, Walker,) is a long, cylindri¬ 
cal, yellow measure or span worm, varied 
on the sides with white, and with numerous 
black spots regularly arranged. The first 
named bores the pith out and the. second 
eats the leaves. And nine-tenths of those 
who see them call both “currant worms.” 
-<*-*+-- 
Striped lings,—W. A. C., 8nlina, N. Y., having 
tried ashes, plaster, road-dust, powdered lien- 
manure, powdered hellebore, is satisfied that 
any one of the foregoing was as good a remedy 
as, and no better than, dry Kind. He also fried a 
solution of Imn-manorc, onions, cobs, saturated 
with tar, calomel, soot-the soot suiting the 
| vines and non-suiting the bugs as long as it last¬ 
ed. Finally be employed “cheap hands” fo 
hunt them, and found that the most practicable 
and effectual way to head them off. 
-- 
Castor Beans nml the Cotton Worm.—A cor¬ 
respondent of the Gonzales (Texas) Inquirer 
says: “ Plant the castor bean all around every 
ten acres of cotton throughout the Hold, and not 
a worm will touch it; ora still bettor plan would 
bo to plant It every few rows throughout the 
Held. If the beans could not be gathered for 
market, there would result no loss to the planter, 
from the fact that the plant is one of the best 
fertilizers known, and the field would be im¬ 
proved instead of injured for a subsequent 
crop.” 
--♦♦♦- 
To Exterminate Ants.—A correspondent of 
the American Entomologist says that a few 
sliced onions buried in an ant-liill will cause the 
ants to leave it. 
properly used, must he well adapted, not 
only to assist iu keeping up animal heal , but 
to lay on fat or develop the oil necessary for 
milk in the cow. Its effect must he some¬ 
what similar to that of molasses fed to fat¬ 
tening animals, which enters so largely into 
the circulation as to have a remarkable cllect 
upon a poor animal; hut, being only one 
constituent of food, must housed with others, 
making up a proper balance of food con¬ 
stituents. 
Oil meal and pea meal have twenty-five 
per cent., bran and oat meal eighteen per 
cent, of nitrogenous constituents. Now ii 
we mix one-half pound of oil or pea meal, 
or three-fourths pound of hran or oat meal 
with a gallon of whey, it will render it a 
nourishing food — fit to build up all parts of 
the animal system. Two and u half gallons 
of whey with one and ouc-fourth pounds of 
pea or oil meal, fed to a cow per clay, will 
produce a quality of milk of which no patron 
of a cheese factory will have reason to com 
plain. The pcs meal will also counteract 
the scouring tendency of whey, it being of a 
constipating nature, and besides a properly 
balanced food is always less likely to scour 
or produce irregularities in the animal. If 
mixed, at once, with pen, oil meal or bran, 
the whey will he retarded in souring, and 
thus be in better condition for feeding at 
evening. We have tested whey ns a food 
lor calves, with the proportion of oil and 
pea meal mentioned, and found it adequate 
to grow a fine animal. But whey, alone, 
will not grow a respectable calf, even with a 
picking of grass. 
We have also fed whey from the factory to 
cows, iii the satue manner, as an experiment, 
while making butter, and from it made hut 
ter of excellent flavor. We did this for the 
purpose of testing the effect of whey upon 
i,lie condition of the cow, and upon the flavor 
of the butter. We are satisfied that, when 
fed with nitrogenous food, whey will have 
no ill effects, but will both assist in keeping 
up the condition of the cow and increase the 
flow of milk, without injuring its quality. 
We fed two and a half gallons of whey per 
day to each cow. 
Whey is too valuable to be wasted, and it 
will richly pay the dairy farmer to add the 
pea meal, oil meal, oat meal or bran and 
feed it to his cows, if he have no calves 
or hogs; and it will pay ns well to feed it to 
cows as hogs; but wc think the dairyman 
should raise more calves and use his whey 
for them.— e. w. s. 
-- 
When properly canid for, the Instincts of the 
horse as to provender and dvlnk are muoh in his 
favor as a comparatively cleanly animal. Hun¬ 
ger anil tilivst may overrule his equine delicacy; 
Imt necessity In horses as well as men knows no 
law. Habit uiay likewise greatly affect Ids pe¬ 
culiarities-as Is trim Of all animals. Yet, fairly 
judged, ho will ever bo esteemed docent and 
judicious lit his tastes. When lie wallows to 
make up for the neglect of I he groom iu curry¬ 
ing him, ho Is careful to give a vigorous shale, 
that be may free himself of tbo chi si, If Ids 
fodder or bay fall to the floor and hecoiue foul, 
bo will not oat it unless pinching bungee drive 
him to it. As to water ho is a good Judge, when 
he lias a fair opportunity to learn. 
My horses drink from a running stream very 
near to a cool spring. Recently I have found 
that my riding Imr.sG Is quite particular about 
drinking impure or Stagnant water. \ Isiting 
the village of and having lo remain several 
days, I was glad to see him ill a lot where he had 
access to a brunch that ran from the village. 
The town is too small to render the wa ter repul¬ 
sive from the sewerage. My horse saw me 
passing and neighed beseechingly, though he 
hud Just been led. My host observed It and had 
him fed again, but ho did not consume Ihe oats. 
When I started home I found that he could not 
gel. enough wider want of it, badulllieUHl him. 
Ho eon Id not relish the town brunch, and suf¬ 
fered rather than drink from it. Once on a very 
hot, dry day, though suffering with scarcity of 
wider, ho only drank enough at afoul pond to 
slightly uppeaso his thirst until ho could gel a 
purer draught at the river. 
Alt, this simply proves that horses, like 
men, are creatures of education and habit. 
There is a great deal of nonsense and senti¬ 
mental twaddle talked and written about 
instinct, and taste, and all that. There can 
he little doubt that God designed all His 
creatures to lie supplied with what is bed for 
them; but lie so created them that Ihcy may 
adapt themselves to the eireuinstfluccs which 
surround them. Cleanliness and tilth are 
relative terms. Good and bad taste arc not 
arbitrary terms either. Wliat is tilth for the 
patrician is not filth for the plebeian. What 
the well-to-do plebeian might refuse to eat 
the gamin, would relish. We see the gaiiuus 
diving into the refuse barrels at the doors ot 
restaurants for filthy morsels, and quarreling 
over them ns if they were us dainty as a 
Duke’s dish. Aud yet these arc creatures 
with both reason and instinct. Their enjoy¬ 
ment, of a half-decayed and besmeared or¬ 
ange, or pine-apple, or a melange of refuse 
soups, meals and vegetables, is just as great 
as the gourmand’s for his choicest and best- 
served tit bits. And yet all belong to the 
same genus. 
“ Champion Horse Swapper.”—An article in 
Rural says, “ Shelburne Falls claims the cham¬ 
pion horse swapper.” Wo have a young man 
hero who beats him badly. Ho is but tweuly- 
80 veil years old, and lias traded horses over nine 
hundred times that helms kept track of. One 
winter from the time of stabling unt il grass, ho 
had traded two hundred mid seventy-one times; 
and, at a county fair last fall he traded eighteen 
times in one day, and drove home one horse of 
1 1 is original team. He will average one trade a 
day, the year round. Who beats him?—II. C 
Nichols, CoUSkWiUe, July 10. 
■--- 
Warts on Horses.—A correspondent asks what 
will remove warts from and about the lips of 
a horse. 
Can you, through your paper, give me a sure 
cure for a wart on a horse ? I 'have a valuable 
horse, six yours old, that has a wart, as la rge as a 
silver quarter on the outside of ankle on hind 
leg. 1 have had the horse over a year; the wart 
was on when 1 got, him, and I have had a vetor- 
j lnary surgeon doctoring him for the pu«t six 
months. He, by cauterizing, keeps the wart 
ev en with the surface. I am afraid it, will affect 
the joint if it is not cured so«m. it. a. M. 
COWS CLEANING. 
Perhaps a hint would not be out of the 
way. One point should he borne in mind 
always: as the period arrives for your cows 
to “ come in," he sure to have them gaining in 
flesh and general good health, A cow that 
has a bright, clear eye, a sweating nose and 
a sleek coat, will not often have any trouble, 
unless some internal inflammation is lurking 
about. In warm weather give cold water as 
much as the cow will take ; in cold weather 
give warm mashes. If the cow does not 
To Prevent Halter Breaking. -Procuren small, 
hard, strong cord, front eight to ten feet, long; 
put. the harness on tlm horse; buckle the girt 
tight; make a slipping-nuose on one end ot the 
cord and pul. it around tho horse’s tail, close to 
the body; slip the other end through the territ 
and hit-ring, and hitch the horse to a post, and 
leave him to himself. Two or three lessons will 
cure any horse.—J. T. HUGHES, Watson, Mich. 
Another Michigan correspondent recommends 
the same mode. 
-- 
To Keep Flics from tho Ears. &c., of Horses.— 
The leaves of the Black-Walnut, fastened iu the 
head-stall arc thought to he good. The leaves of 
the Sweet Gum are excellent. Pennyroyal is 
muoh used. The best thing used In the South is 
the plant commonly called Wild Indigo. Tho 
flies have a special aversion to it.—w. 
