240 
THE CULTIVATOR. 
August? 
Roaring in Horses. 
Haying bought a valuable work-horse last winter, I 
find that his wind is somewhat affected; when he be¬ 
comes fatigued he breathes very loud. I can only com¬ 
pare the sound of his breathing to the escape pipe of 
a steam mill, which it resembles some in sound. Please 
inform me through the Cultivator what ails him and 
what to do for him. H. G. Illinois}. 
This is probably a modification of the disease com¬ 
monly termed roaring. It is produced by various 
causes, and assumes different characteristics. It may 
result from catarrh, influenza, or bronchitis; from lo¬ 
cal injury ; by a thickening of the membranes lining 
the breathing organs ; from tumors; and from other 
causes. Its symptoms will be variously modified by 
different influences. If we are correctly informed, it 
usually is hard to cure;; the treatment depends on the 
cause ; and the knowledge of this requires a more 
thorough acquaintance with the circumstances of the 
case than is stated above. Dr. Dadd remarks : 
The intelligent reader will here perceive, that in the 
majority of cases very little hopes can be entertained 
of a cure, and in fact the defect cannot be cured un¬ 
less we can remove the exciting cause ; and that, in 
cases of distortion, hepatization, &c., is beyond our art. 
If the difficulty be at all removable, we know of no 
better way to accomplish it than by improving the gen¬ 
eral health of the subject, in the use of proper diet, 
expectorants, and relaxants; by steaming the nasal 
passages, &c. If it arise from atrophy of the muscles, 
let them be stimulated daily with hartshorn liniment, 
or some such application, and frequent hand rubbing. 
If from tumors, let them be removed. If the thyroid 
glands are enlarged, they should be rubbed daily with 
stimulating liniment, or ointment of iodine. The horse 
should at all times have the free use of his head and 
neck, or the best treatment might fail. Should the 
cause of roaring evidently exist (below the fauces) ei¬ 
ther in the bronchii,. trachea, or lungs, the operation of 
tracheotomy may be preferred, which consists in ma¬ 
king an opening into the trachea, and through it in¬ 
serting a tube, which may be worn for any length of 
time, by taking the precaution to cleanse it occasion¬ 
ally. 
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Larvas on Plum Trees. 
Can you, or any of your subscribers, give a remedy 
for the extermination of small caterpillers, which pre¬ 
vail in great numbers upon plum trees in this vicinity; 
do they emanate from the curculio, or is it a new diffi¬ 
culty which the unfortunate plum tree is subjected to, 
and if so, by what means can they be eradicated ? 
They somewhat resemble the disagreeable worms 
which a few years ago appeared in great numbers upon 
the Linden trees in various parts of the country, hang¬ 
ing down from their webs upon the heads of persons 
passing under them. As they grow to greater size 
upon the plum trees, they must prove an obstinate 
enemy. Can they be killed by fumigating, or shower¬ 
ing with some liquid, which in killing them will not 
injure the tree. J. If. C. Valley Falls, R. I. 
They cannot be allied to the curculio, for that is old, 
and these appear to be new—besides the larvae of the 
curculio do not infest trees and dangle on threads, but 
live within the body of the fruit. As we are furnished 
with no description of these caterpillers, we cannot in 
any case say what they are—and even if we had them 
before us, we should probably be unable to recognize 
them, as there are a vast number of kinds of the 
geometer caterpillars (Harris knew seventy-eight) of 
which these are probably one. No fumigation could be 
well given them on so large a scale, strong enough to 
destroy them. If coal tar (gas tar); could be applied 
to them in some wholesale manner, without touching 
the tree, it would no doubt prove effectual, as if is pe¬ 
culiarly destructive to such insects, but if would per¬ 
haps be impossible to apply it. 
Good Cultivation—the Small Fruits. 
We were much interested during a recent visit to 
the grounds of J. S. Goold, of Macedon, N ¥., with 
the rapid progress he has made in the cultivation of 
the smaller fruits during the two years he has occu¬ 
pied his present farm. His success in farm manage¬ 
ment for the very short period since he has relin¬ 
quished the manufacture of rail cars in Albany, and 
assumed rural pursuits, should incite the emulation of 
the many who have had less success, although occu¬ 
pied with the cultivation of the soil all their lives. 
In order to produce immediate results, he has given 
his attention largely to the culture of strawberries, 
raspberries and blackberries. He has eighteen hun¬ 
dred stools of the Fastolff, Franconia, Knevett’s giant, 
and Red Antwerp raspberries, which are now setting 
heavy crops of fruit. He finds these sorts nearly equal 
as to productiveness. The Dorchester and New-Ro- 
chel’e blackberries both prove good bearers ; the for¬ 
mer is preferred for its flavor, and the latter for its 
size and great bearing. Although but a few weeks 
since the first leaves appeared, some of the new shoots 
of the Rochelle blackberry already measure over six 
feet. A new seedling of the common black raspberry 
or Black cap, is bearing this year for the first time. 
It possesses great vigor of growth, and covers the face 
of a trellis five feet high and fifteen feet long. Last 
year, its longest shoot was twelve feet. It is now 
loaded with forming berries. 
Wilson’s Albany is his favorite strawberry. We 
found many of the berries to measure an inch and a 
third in diameter. New plantations of this variety, 
made about six or seven weeks before, bore as large 
crops as many other sorts the second year, and many 
of the berries, now ripe, measured an inch in diame¬ 
ter. 
His cultivation of both raspberries and strawberries, 
is performed chiefly by a horse, and the surface has 
been kept constantly mellow. We think it scarcely 
possible that the mellowing process could be repeated 
often enough by hand labor. He has not manured 
his grounds, and only plowed them to a good depth. 
With such success, he is (of course) a constant reader 
of the Country Gentleman. 
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Drying '.Peaches without Peeling. 
A correspondent of the Louisville Journal commu¬ 
nicates a new plan of drying peaches, which may be 
of service to our readers. The furze is removed by 
immersing in lye, made by boiling wood-ashes in water, 
to a tolerable strength. The lye should be warm, 
but not so as to cook the peaches, which are rubbed in 
it awhile, and then washed in clear cold water. Every 
particle of furze will be removed, and only a thin skin 
remain—they can then be cut and dried in the usual 
manner. They thus lose nothing of their sweetness by 
peeling, and are said to be of the best quality for all 
cooking purposes. 
