SEPT.  «S 
ORE’S  RURA!.  NEW-YORKER, 
48? 
complotod,  the  elements  being  already  formed 
and  having  now  only  to  grow.  AVhon  a  Phyllox¬ 
era  attacks  a  very  hvrgo  root  the  elTcct  is  con¬ 
fined  to  the  corky  rind  only,  which  becomes  in- 
llcxed  and  thickened.  On  a  slender  root  the 
cambium  or  growing  tisane  may  he  influenced  by 
the  puncture  of  the  insect  at  some  little  distance 
on  either  side  of  the  wound.  In  this  case  there 
is  a  formation  of  now  tissue  both  on  the  outer 
and  the  inner  side,  and  a  HwclUng  or  hypertro¬ 
phy  results.  When  the  insect  attacks  a  rootlet 
it  chooses  by  preforenco  tho  vegetative  point — 
there  tho  elements  aro  already  formed,  and 
have  only  to  grow  in  cortaltj  directions,  aud 
assume  their  definite  si/,»!.  At  tho  point  of 
punctm'c  the  elements  are  arrested  in  their  de¬ 
velopment,  while  tho  rest  of  the  body  of  the 
root  grows :  hence,  an  inflexion  and  curvature 
at  this  point.  Tho  tissno  whoso  growth  is 
arrested  is  in  contact  with  cells  still  grow'ing 
actively;  it  therefore  receives  nutritive  sub¬ 
stances,  which  it  docs  not  use  for  itself,  but 
stores  them  u])  in  the  form  of  starch.  If  tho 
insects  are  numerous  on  tho  vine,  all  tho  rootlets 
aro  affected  and  ultimately  the,  tho  plant  can 
then  no  longer  alworh.  It  is  then  from  its  own 
stores  that  it  draws  the  materials  necessary  for 
the  ripening  of  tho  fruit  and  the  producUoji  of 
new  roots. 
Domestit  6tonoiuit. 
ORIGINAL  RECIPES. 
To  “ ./.  f,’.” 
Brand;/  Beachefi. — The  fruit  should  bo  gath¬ 
ered  before  quite  ri|)0  ;  rubbed  Avith  a  flannel  to 
remove  the  down,  prlckfiil  with  a  largo  needle  to 
the  pit  in  several  places.  Put  them  in  cold  wa¬ 
ter  and  boil  thorn  very  gently  until  tender.  Take 
them  carefully  out,  and  drain  them.  Make  a 
sirup  of  thr<!0-(juartera  of  a  jssuid  of  fruit,  add 
a  pint  of  the  j nice  in  which  they  Avoro  boiled, 
and  a  pint  of  brandy.  When  tho  poaches  aro 
cold  lay  them  in  jars  and  pour  tho  simp  over 
them. 
A/tot/icr,— Make  a  thin  sirup  of  loaf-sugar. 
Pare  tho  poachoH  a  few  at  a  fimo,  or  just  enough 
to  cover  tho  bottom  of  tho  preserving  kettle ; 
boil  until  tender,  remove  them  to  a  largo  iilat- 
tor,  an<l  cover  immediately  with  a  towel  to  pre¬ 
vent  the  air  from  discoloring  thorn ;  protAood  in 
this  manner  until  all  arc  cooked.  When  tho 
)(eachoa  aro  cold  place  in  glass  jars,  put  a  small 
teacup  of  sugar  to  each  jar  and  fill  up  Avitli  AA’hito 
brandy.  These  aro  delicious.  -  Mtis,  Rustic. 
Piccalilli  PicL'les. — Will  you  ask  your  corre¬ 
spondents,  Avho  furnish  fit)  many  recipes,  if  they 
cannot  scud  one  of  the  “  PiecaUUi  pickles,”  for 
the  benefit  of  a  young  hoiisekeoi)er. 
[  Will  some  out?  of  our  corrospoudeuts  ploaso 
take  notice  and  reply.] 
■  ■»  - 
SELECIED  RECIPES. 
Flam  J’reserccR. — Plums  may  ho  preserved 
nice  Avith  the  skins  on  or  off.  If  on,  they  should 
bo  pricked  at  tho  top  aud  bottom  Avith  a  large 
needle.  If  you  take  thcAH  ofl’  turn  boiling  Avatcr 
over  them.  Propai’o  a  sirup  of  a  pound  of 
sugar  for  each  pound  of  jilums,  lay  in  yoiu'  fruit 
to  simmer,  not  to  boil ;  let  thorn  remain  in  a 
scalding  state  until  soaked  throAigh,  at  least  tAA’o 
hours.  Thou  ekliu  out  and  boil  tho  liquor  down 
about  an  hoiu'.  It  must  be  thick  to  keep  well. 
The  llaA'or  will  be  much  im|)roved  by  boiling  in 
tho  sirup  half  a  jiiut  of  tho  lioruehs  criickcd. 
Presvrrcd  /’cars.— Cut  the  pears  in  half  and 
take  oixt  the  coro.s.  Place  them  over  tho  tiro  aud 
boil  them  in  a  little  Avater  uulU  they  aro  ju.st  soft 
enough  for  a  fork  to  peneti'ak'  them.  Take  them 
out  and  place  tljem  on  a  dish  to  drain.  To  eacli 
pound  of  fruit  allow  a  pound  of  loaf-sugar;  add 
the  sugar  to  the  water  in  wlrich  the  pears  were 
boiled,  put  iu  tho  fruit  Avilh  tho  rind  and  juice  of 
a  fresh  lemon.  Roil  the  pcans  goutly  for  fifteen 
or  tw'enty  niiuutes ;  take  them  out  of  the  sirup, 
lay  them  on  a  broad  di.sh  until  cold  ;  then  place 
thorn  carefully  in  glass  jars.  Roil  the  sirup  until 
thick  enough,  pour  it  over  the  fruit  hot,  aud 
seal  up. 
Grape  Jelly. — Take  tho  grapes  when  ripe,  put 
them  over  tho  fire  hi  a  preserving  kettle,  stir 
Avith  a  Avoodon  spoon  until  all  have  burst,  and 
the  juice  lloAVS  freely  from  them ;  strain  tlu'OAigh 
a  tliiu  towel,  measure,  thou  roturu  tho  juice  to 
the  lire,  boil  tbirty  jninulos,  add  three-quarters 
of  a  jAound  of  loaf-sugar  to  each  pint  of  juice, 
lot  it  boil  up,  take  off  any  scum  that  may  rise. 
Pour  into  glasses ;  wheu  cold,  seal  up. 
J’eaoh  FiuLiiny.—Sc&ld  two  tea-cups  of  milk ; 
stir  iu  Olio  tablospoonful  of  coru-starch  wot  A\ith 
a  little  cold  milk,  boat  the  yoU<s  of  four  eggs 
very  hght  and  add  to  tho  corn-starch  when  cool ; 
beat  all  until  light  and  smooth.  Put  a  layer  of 
ripe  peaches  pai'eil  in  the  bottom  of  a  Avoil-but- 
tored  baking-dish,  sprinkle  over  a  Uttlo  sngai-and 
pom’  the  mixture  over  them ;  bake  in  a  quick 
oven  ten  or  fifteen  minutes,  whisk  the  whites  of 
tho  eggs  very  stiff,  add  tivo  tablespoonfuls  of 
powdered  sugar,  spread  over  tho  pudding,  return 
to  oven  until  it  is  a  delicate  broAvii.  To  bo  eaten 
©old  Avith  cream. 
Peach  Batter  Puddiny. — Pare  the  peaches,  set 
them  closely  together  in  a  baking  dish ;  make  a 
batter  of  fom’  eggs,  tlio  yolks  aud  A>  hito8  beaten 
separately;  one  pint  of  milk,  six  tablosxioonfuls 
of  flour  mi,xed  mitil  perfectly  smooth  Avith  tho 
yelloA ;  add  a  little  salt,  turn  in  the  milk  and  then 
thewldtes;  stir  all  together  and  jAOur  over  tho 
p(iaohe.s ;  bako  slowly  until  done.  To  be  eaten 
warm  AA-itli  wine  sauce. 
flicinc 
PORK  DIET. 
Eds.  Rural  : — With  your  permission  I  have 
a  little  more  to  say  on  this  qAiestion  of  a  pork 
diet.  One  of  tho  most  important  subjects  for 
tho  Avorking  fanner  to  study  is  health,  for  with¬ 
out  it  labor  is  dnulgory,  but  AAith  it,  if  not  in 
excess,  and  well  rewarded,  a  pleasure.  I  tliink  it 
not  so  much  matter  what  wo  oat  in  a  sanitary 
view  as  hoAv  wo  lieljave  or  r.itlier  liow  wo  treat 
ourselves  and  wliat  are  our  siuroundings. 
The  attention  of  tho  afato  health  commis¬ 
sioners  of  some  of  tho  states  has  for  a  few  years 
past  been  specially  paid  to  those  homo  matters, 
and  tho  results  of  thoir  investigations,  as  reported 
have  shown  that  what  avc  drink  and  breathe 
contain  more  of  tho  seeds  of  disease  than  what 
wo  cat.  This  is  not  strango  if  Avhat  hygienists 
tell  us  is  truo,  that  miastna  and  otiior  malaria 
affect  tho  system  only  through  tho  hings  and 
that  some  poisons  may  pass  Uarmlossly  through 
tho  atomach  that  Avouhl  lio  fatal  if  introduced 
tliroctly  into  tho  blood.  As  I  have  aaid  in  a 
former  article  fat  pfjrk  though  not  containing  all 
tho  elements  necessary  as  food  for  tho  siH)porl 
of  hmnan  life,  does  still  contain  In  ftbundaucc 
some  of  tho  mo.st  essential  ones  and  chomlstry 
detcifis  no  o.HH9ntial  difference  in  the  fat  of  the 
different  animals  or  their  products  with,  butter, 
chee.so  aud  eggs.  It  is  all  cai’bon,  hydrogen  and 
oxygen  in  about  the  same  proportions  the  Ali  f- 
forence  in  appearance  being  mainly  in  color,  otlor 
and  oousistonco. 
Oed-livor  oil  being  nothing  more  nor  loss  than 
animal  fat  is  or  haa  boon  a  popular  medicine  iu 
consumption  or  rather  aa  ono  physician  saiil  to 
me,  “not  a  mudioino  but  a  food”  and  Avhen  we 
Ainderstaud  that  consumption  is  literally  a  burn¬ 
ing  up  of  the  fat  of  the  body  and  that  aa  physio¬ 
logists  tell  us  that  fats  asid  oils  aro  not  materially 
olianged  by  digestion,  wo  can  plainly  soo  that  a 
prosci’ipUon  of  fats  and  oils  in  tliis  disease  is 
very  appropiialo.  An  acquaintance  of  mine 
though  able  to  walk  about  town,  was  said  to  bo 
in  the  last  stages  of  consumption.  I  asked  him 
what  roinedios  ho  was  taking  ?  Cod-liver  oil, 
was  hla  reply.  Wiiat  food  does  your  physician 
allow?  Almost  anything  T  like  except  fat  pork. 
What  is  your  own  opinion  of  Uiis  prescriidlon  as 
to  diet  ?  I  asked  Why,  says  he,  I  thought  Of  all 
the  healthiest  of  my  uoighboriug  fanners  aud 
know  that  they  all  ate  fat  pork.  He  died  a  few 
weeks  after. 
Another  friend  and  relative  was  in  a  doolino 
and  pronounced  consumptive  and  Ids  physician 
lirosmibod  ood-Uvor  oil.  As  this  artiolo  in  tho 
now  country  whore  ho  lived  was  rather  expensive, 
I  advised  liitn  to  subslltule  pork  gra\7  iu  his 
food  and  add  Avldskoy  aud  sugar,  hut  lie  being  a 
tomperaueo  man,  (so  was  Ij  and  I  not  being  an 
M.  R.  tuy  advhie  coimUid  little,  lie  Aveut  from 
Norlhoru  ilicliigan  W  New  Jersey  and  then  cou- 
Hultf-’d  an  emiuout  jihysiciau  who  told  1dm  tho 
pork  gravy  if  as  well  relished  avhs  just  aa  good 
as  tho  cod-liver  oil.  lie  iiroscribed  a  rich  diet 
with  alo,  ijortcr  and  Avino,  under  which  he  im¬ 
proved  but  died  a  few  montha  after  his  rotm’n. 
The  time  is  fast  marching  on  when  tho  fanner 
will  de{)end  on  bone  and  muscle  aloiio  for  his 
forces;  animal  and  vegetable  oheniislry  and  ani¬ 
mal  and  vegetable  physiology,  arc  also  forces 
within  his  reach.  The  coming  fanner  will  know 
Avhat  olements  ho  needs  hi  his  soil  and  in  his 
foods  and  what  ho  needs  them  for.  I'atc  or  oils 
aro  iudisx>ciisihlc  articles  in  our  food.  AU  the 
grains  coutam  it  but  nut  insufficient  proportions 
to  satisfy  tho  demands  of  our  appetites  Avldch 
crave  butter  or  oily  gravies  and  no  article  is  fio 
niiis'crsally  used  to  suijply  this  deficiency  as  tho 
fleah  of  swine  and  from  tho  census  re[K)rta  of  tho 
number  of  sheep,  cattle  and  hogs  in  the  U.  H., 
adding  aud  deducting  for  tho  number  imported 
aud  exported  for  tho  same  year,  I  can  come  to 
no  other  conclusion  than  that  swine's  fie«h  is 
more  oaten  than  the  ilosh  of  any  other  class  of 
animals.  Especially  is  tliia  tho  main  tlc.sh  food 
of  farmera  aud  out-door  laborers,  a  class  which 
statistics  show  to  bo  tho  most  healthy  of  any. 
To  my  brotlier  farmers  who  have  been  made 
to  believe  that  fat  pork  is  an  unhealthy  food  and 
that  iu  eating  it  they  aro  swallowing  disease,  I 
have  to  say  by  way  of  advise  look  around  you  as 
my  consumptive  friend  did  and  see  hOAv  others 
arc  affected  by  it.  Of  course  since  the  discovery 
of  trichina  you  aro  cautioned  against  eating  it 
now.  3.  B.  Peck. 
Muskegon,  Mich.,  .July  31,  1876. 
IJoultrjj  |farlr. 
KEEPING  POTJLTRY.-No.  5. 
I  COME  next  to  interior  arrangements  of  poAil- 
try  houses.  The  windows  ahoukl  ho  mode  iu 
such  a  way  that  they  can  be  taken  out  or  oxjoned 
easily,  and  slats  or  wire  suhstitutod  in  hot 
weather. 
It  does  not  matter  hoAv  cool  a  house  may  he 
hunt,  our  summers  aro  too  hot  for  it  to  bo  slnit 
up.  While  the  fowls  are  moating  they  require 
all  tho  air  they  can  got — it  would  bo  better  for 
their  health  if  they  could  sleep  iu  trees.  I  have 
looked  Into  tho  coolest  of  houses  on  hot  nights, 
and  found  the  birds  suffering  severely  for  want 
of  more  air. 
Another  thing  requires  attention  in  some  lo¬ 
calities,  that  is,  xirotcctiou  against  thieves.  Iron 
bars  can  bo  put  on  all  Avindows,  fastened  to  tho 
frames,  hut  not  to  tho  saslios,  so  that  when  tho 
saslies  aro  removed  in  snmnier  tho  bars  still  re¬ 
main  useful— tiro  irou  from  olil  light  Avagon 
wheels  Avill  do,  and  can  bo  had  cheap  in  any  coun¬ 
try  hlaoksmith  ahop. 
Ventilation  is  one  of  tho  most  important  con¬ 
siderations  in  a  building ;  that  and  cleanliness  is 
of  more  conaoqiienco  in  keeping  fowls  than  any 
other  domostic  animal,  Avhon  a  number  aro  kept 
together,  and  why,  is  tho  groat  mystery,  for  it  is 
a  Avoll-established  fact  (in  spito  of  tho  raarvelons 
acconuts  of  the  largo  numbers  of  breeds  kept 
together  wo  have  in  some  poultry  works)  tliat  a 
groat  number  cannot  bo  kept  in  health  for  a  con¬ 
tinued  length  of  time  in  the  same  place  Avithout 
all  tho  cai’o  ia  given,  Avhich  experience  ahoAVs  to 
be  imperative. 
Make  openings,  with  shutters  to  them,  on  two 
opposite  aidoa  of  the  house,  quite  up  to  the  cdl- 
iny,  that  no  foul  air  remains  there,  aud  so  that  a 
good  enrrout  may  ijass  tbrougU  witbout  blowing 
down  upon  tho  stock  wliilo  roosting,  which  Avould" 
bo  liable  to  givo  them  cold.  Of  course  tho 
porches  must  not  ho  ujitoo  high.  On  cold  niglits 
and  very  cold  days,  close  the  Avindwanl  ventila¬ 
tors  ;  hut  wliou  it  freezes  hard  in  tho  house, 
tho  cold  purifies  the  air  in  a  degree,  and  ratlier 
tbiui  lot  tho  foAvla  freeze  their  combs,  shtit  up 
every  opening.  From  those  hints  one  must 
judge  of  tho  severity  of  the  climate  of  that  part 
of  tho  Rtato  ho  lives  in.  Givo  all  tho  air  that 
oomraou  aouso  dictates,  but  not  enough  to  do 
injury. 
I  once  observed,  ou  visiting  an  amateur,  that 
he  ha<l  hLs  bAiilduiga  on  tliotopof  a  hill,  iu  which 
he  kept  various  breeds.  iCo  liad  latticed  rooms 
on  tho  north  aidoa  of  the  houses  anti  largo  doors 
opening  into  tbem.  Ife  ha<I  all  tlio  doors  set 
open  every  winter's  day  (A\ith  the  Idea  of  ventil¬ 
ation).  Tho  biting  wind  howle<l  tluough  tho 
ImilUiiig  enough  to  chill  a  I’olar  bear.  Tho  bu’ds 
inside  wore  huddled  together  el  use  to  the  glass 
(on  tlio  south  aidoj'.to  he  sure),  hut  its  effect  for 
warmth  was  more  thau  neutralized  by  tho  doors 
open  on  tho  north,  as  tho  Avretched  appearance 
of  tho  inmatea  plainly  showed.  It  ia  noedioaa  to 
say  that  party  votod  imre-breil  fowls  a  fraud.  All 
his  exponaivo  arrangements  Avero  uacloas.  Tho 
birds  were  blamed  instead  of  the  buil(hngs  and 
mismanagement. 
Each  domicile  should  have  a  small  opening  for 
the  tenants  to  go  iu  aud  out,  near  tho  ground. 
It  is  also  iiaeful  to  set  a  current  of  ventilation 
upAvard,  and  it  should  never  be  closed  but  in  ex- 
tromo  cold  weathis’.  If  there  ia  danger  of  ene¬ 
mies  entering  by  night  throngh  it,  a  grating  can 
bo  placed  before  it  instead  of  a  close  door.  Also 
over  the  ventilators  wire  or  slats  should  ho  placed 
to  prevent  fowks  flying  through  them. 
All  fixtui  es  should  bo  so  arranged  that  you  can 
oaaily  got  at  tliem  for  cleaning,  auch  as  ueata, 
feed,  htqjpcra,  cto.,' and  should  be  all  moveable. 
Nest  boxes  can  liave  one  side  liiglier  than  tbo 
other,  when  ataudiug  on  a  ahelf,  the  high  sido 
turned  to  the  next  nest,  ausAveriug  a  partition 
hetwoen  Avithout  immovable  wood  Avork.  Such 
neats  can  be  dipped  into  a  tub  of  M  hitcwaah  aud 
turned  over  to  drain.  The  liquid,  by  dipping, 
enters  every  part,  makes  a  thorough  job  of  it 
ami  ia  done  quickly.  There  are  many  auch  con- 
trivauoea  for  eoonomlzing  space  in  small  places, 
Avhioh  AviJl  be  described  in  duo  time. 
Perches  should  be  flat  aud  just  wide  enongli 
for  fowls  to  grijio.  Rhinglo  laths,  xfianod  aud  the 
edges  rounded  a  little,  make  good  ones.  Jjot 
them  lio  loose  (without  nailing)  in  notches  cut 
for  them  in  hearers,  so  that  they  can  bo  hftod 
out  to  clean  tbem.  I>o  not  let  tho  ends  touch 
the  wall.  A  good  way  Is  to  liave  posts  sot  in  tho 
floor,  oil  Avhich  fasten  the  notched  bearers.  On 
these  lay  the  ijcrchos.  Ro  sure  to  have  them 
sufficiently  far  apart  that  tho  fOAvls  do  not  touch 
each  other,  for  this  would  soon  spoil  their  plu¬ 
mage,  making  them  worthless  for  exhibition. 
Anyone  can  judge  from  these  general  hints  hoAv 
to  adapt  tlio  principles  to  his  moans  and  accomo¬ 
dation.  They  do  not  call  for  any  more  exiAonso 
and  will,  in  tho  end,  save  mucli  by  tho  success  of 
the  first  ai’rangomontH,  avoiiling  tho  mistakes 
and  alterations  which  so  many  have  to  go  through 
in  their  fii;st  building. 
J-’ceding  vessels,  pans,  etc.,  sliould  always  bo 
so  constriietod  that  stock  cannot  step  into  them, 
estiecially  avUcii  soft  food  is  used  in  the  houses 
during  winter.  Some  persons  have  all  tho  fowls 
diseased  from  allowing  them  to  puddle  through 
tho  soft  food,  then  into  tho  dirt  on  tho  floor, 
then  back  into  tiio  food  until  it  is  perfectly 
filtliy;  aftei'Avards  tlioy  wonder  Avhat  ails  tho 
fowls. 
Drinking  vessels  should  bo  shnilarly  iirotootod. 
Numbers  of  contrivances  have  been  described 
from  time  to  time,  and  others  Avill  appear  hi 
illustrations  in  the  Rnoiu.  m  duo  time. 
Much  conti’oversy  haa  arisen  about  tho  best 
flooring.  All  condemn  Avood ;  cement  is  strongly 
advocated ;  but  I  prefer  tho  earth  stioAvn  tliickly 
Avith  ashes,  removing  the  entire  surface,  onco 
every  autumn,  to  the  depth  of  fom*  or  live  inches, 
replacing  fresh  earth  and  ashes,  bc.sidos  tho  orj 
diniiry  cleaning  once  a  week.  1 1.  Hales. 
WOOL  ON  A  LIVE  SHEEP. 
The  Trade  .Tournal  tells  us  that  generally  tho 
finest  and  softest  wool  is  on  tho  shoulders  of  a 
aheop.  But  not  one  per.son  iu  ten  thouaaml  is 
aware  of  this  fact.  Let  us  Avatch  an  expert 
Avhon  ho  is  about  to  laiss  j  iidgmeiit  on  a  sheep 
eoiicerniug  tho  value  of  tlio  atiimal  for  produomg 
Avool,  aud  it  will  he  seen  ho  always  looks  at  tho 
Avool  ou  the  shoulders  first.  A  writer  of  oxteu- 
aivo  experience  in  rearing  fine  avooI  sheep  and  in 
handling  wool,  communicated  tlio  following 
Buggostiou  for  selecting  a  lino-AVooled  sheep  : 
‘‘  Ahvays  asaumiug  tho  wool  to  bo  inspected  is 
really  a  fine  avooI,  wo  first  examtue  tho  shoulders 
at  the  part  wore  tho  finest  and  best  avooI  is  usu¬ 
ally  found.  This  we  take  as  a  ataiidard  and 
compare  it  with  tho  wool  from  tho  ribs,  tho 
Uiigb.s,  tho  rump,  and  tho  ahoulder  parts,  and 
tho  nearer  wool  from  tho  various  portions  of  tho 
animal  approaches  tho  standard  tho  bettor. 
First  Avo  scrutinize  tho  fineness,  and  if  the  result 
is  saliafactory  avo  pronounco  tho  fleece  in  rosf  oct 
to  Uuenoss  very  ‘  oven.’  Next  we  inquire  into 
tho  length  of  tlio  staples,  and  if  wo  tliid  that  tho 
AVool  on  tho  ribs,  thigh  and  back  upproximato 
reasonably  hi  length  to  that  of  our  standard,  avo 
again  declare  tho  sheep,  as  regards  length  of 
sample,  true  and  oven.  'We  next  desire  to  satisfy 
ouraclvos  of  the  density  of  tho  fleeco,  and  avo  do 
this  by  closing  tho  hand  upon  a  portion  of  tho 
rump  and  of  the  loin  avooI,  tho  lleocc  at  these 
points  being  usually  tho  thinnest,  faulty,  and  if 
it  again  gives  satisfaction,  wo  signify  tho  fact 
by  designating  tho  wool  ‘  even  ’  as  roaxiocts 
density.  Noav  to  aummarizo  thoso  separate  ox- 
anihiations :  If  you  find  tlio  fleece  of  nearly 
cijual  finimeaa  from  tho  shoulder  to  tho  thigh, 
of  nearly  equal  length  shoulder,  rib,  thigh,  and 
back,  and  doiiaity  on  ahoulder  and  across  tho 
louiH,  you  may  conclude  that  you  have  a  perfect 
sheep  for  xiroducing  valuable  avooI.  Selecting 
sheep  for  valuable  feeders,  is  quite  another 
thing." 
SHEEP  IN  ARIZONA. 
n.  C.  Banta  of  Bantu's  station,  Avrites  to  the 
Stockton  Iiidopcndeiit  from  Little  Colorado 
River,  Arizona,  giving  soiuo  information  in  re¬ 
gard  to  tho  adaptability  of  that  countiy  for 
aheop  raising.  He  suya  tho  grass  is  not  suitable 
for  aheop,  having  no  juice  in  it  for  tho  nourish¬ 
ment  of  tho  aheop ;  the  country  is  a  Avildernoss 
of  rocks  and  moiuitains  and  there  is  no  w’atov  iu 
it  except  at  tho  atroaras,  Avhicb  aro  far  apart  and 
have  but  little  water.  Furthorrnovo,  it  is  a  very 
hard  route  to  go  there  from  California,  there 
being  an  interval  of  200  miles  whore  there  is  no 
grass  to  spoak  of  and  but  httle  water.  There  is 
a  poisou  which  ho  does  not  doscribo,  but  Avhich 
is  very  fatal  to  shecx)  aud  which  sivept  off  a 
large  number  of  his  flock.  IIo  thinks  California 
is  a  iiaradiso  comiiarcd  witli  Ai’izona ;  advises 
Califoi’nians  who  contemplate  taking  a  trip  to 
that  country  to  stay  where  they  aro;  says  he 
will  return  soon,  aud  seems  altogether  to  bo 
thoroughly  flisgmiteiL  Ho  adds  that  he  has  uot 
seen  a  sheepman  in  that  country  who  is  not 
anxious  to  sell  out  and  go  back  home. 
4  ♦  >  - 
Sheep  Eatino  Dari.iuo  Pea. — In  Australia 
there  is  a  AvUd  plant  kuoivn  as  the  Darling  Pea, 
(a  species  of  Biocmnouial),  Avhich  ia  very  injuri¬ 
ous  to  sheen.  It  is  .said  that  some  aheep  are 
very  fond  of  this  plant  others  <lo  not  touch  it, 
hence  it  is  necessary  to  oull  out  those  animal-s 
'  having  a  dojiraved  taste,  putting  tbem  iu  pastures 
by  themselves.  In  examining  slieep  that  linvo 
died  from  ualing  tho  poisoned  pea  the  kidiieys 
aro  found  in  a  very  unhealthy  state.  Balt  has 
provoil  to  bo  an  excellent  remedy  as  well  as 
lu’ovontivo,  the  same  as  with  many  of  the  affec- 
1  t'ous  Avhicli  are  common  to  sheep  hi  this  country. 
