THE CULTF ATOR. 
23 
these, there still remains good formed ones, and those 
of better consistency than chalk.’ 5 
TO COOK A BULLOCK’S HEART. 
Wash it well and dry it thoroughly; then prepare the 
seasoning, made with crumbs of bread, thyme and 
parsley, or any meat herbs, and an onion chopped fine, 
with a little suet and some pepper and salt, all mixed 
together and put into the heart, the opening of which is to 
be sewn up so as to prevent the stuffing from getting out. 
Bake it, and while it is cooking, rub it occasionally 
with lard, to prevent the skin from becoming too hard. 
—[Condensed from an article on cottage economy and 
cookery, in the Journal of the Royal Ag. Soc.] 
BACON AND CABBAGE. 
This is a very common dish in this country, particu¬ 
larly in the south and west. The articles are commonly 
put into the pots separately, but the Journal above re¬ 
ferred to, says f< it will be found a great improvement, 
if instead of that, a hole be cut in the head of the cab¬ 
bage, and a quarter or half a pound of fat bacon is 
thrust into it as a plug. The head of the cabbage 
should then be tied over so as to confine the leaves, and 
the cabbage boiled in a napkin, to prevent all escape of 
fat, which will thus be imparted to the vegetable, and 
render it so much more mellow and savory, that any 
housewife who tries it will never dress it in any other 
way.” 
TRIPE AND SOUSE. 
Tripe, after being scoured, should be soaked in salt 
and water seven or eight days—changing the water 
•every other day—then boil it tender, which will take 
eight or ten hours. It is then fit for broiling, frying, 
or pickling. It is pickled in the same manner as 
souse_ Mrs. Ellises Housekeeping Made Easy. 
Sotjse. —Take pigs’ ears and feet, clean them tho¬ 
roughly, then soak them in salt and water for several 
days. Boil them tender and split them—they are then 
good fried. If you wish to souse them when cold, turn 
boiling vinegar on them, spiced with pepper-corns and 
mace. Cloves improve the taste, but turns them a dark 
color. Add a little salt. They will keep good pickled 
five or six weeks. Fry them in lard.-^-Ib. 
beterinar^ EOqjariment. 
BLACK LEG IN CALVES. 
Messrs. Editors— Having seen a number of articles 
•in your excellent paper concerning a disease called the 
black leg, (which is so formidable an enemy to the 
rearing of calves,) and knowing that any light on the 
subject would be very acceptable, I feel in duty bound 
to give you what has come to my knowledge, and what 
little I have seen concerning this disease, the remedy, 
&c. This disease generally attacks the fattest and best; 
therefore it is hardly for the interest of the farmer to 
keep his young cattle in very high order. It has proved 
fatal in every case in my knowledge with one excep¬ 
tion. We have met with some loss every year since 
my remembrance, in this neighborhood, from this dis¬ 
ease, and some years to quite an extent. We have 
generally practiced bleeding in the fall as a preven¬ 
tive during winter, and for a few years I believed we 
had a sure remedy. I practiced it four or five years, 
and never lost any in the time, except those that by 
mistake or for some reason, were not bled; but in the 
winters of 1841-2, I undertook to winter thirteen calves, 
all of which had been thoroughly bled; and before 
spring, five of them died of the black leg; they were 
kept in a small yard, and not permitted to run out any, 
and were housed nights, and kept in good order ; I 
thought it owing in part to their close confinement and 
being in good flesh, and last winter I let my calves have 
more chance for exercise, obliging them to go eighty 
rods for their drink; but notwithstanding, about the 
middle of the winter I discovered that one of the best 
had every symptom of the above disease, and I counted 
him as good as dead; but at the suggestion of a neigh¬ 
bor, I gave it a strong dose of lobelia, and got him on 
his legs and made him exercise much against his will, 
and within one hour he began to eat hay and got well 
immediately. G. S. P. 
Randolph, Vt. Nov. 1, 1843. 
BLIND TEETH IN HORSES. 
Referring to an article on this subject, in the Dec. 
No. of the Cultivator, Mr. L. Physick of Maryland, in 
a letter to us, says: 
“ I observe that you are desirous to obtain all the in¬ 
formation you can collect about ee blind teeth ” in horses. 
This was a matter entirely new to me till last summer, 
when one of my horses had nearly lost the use of his 
sight; which I attributed to over work, he being of a 
restless disposition when at work. Some time after the 
predisposition to blindness was discovered, (the sight 
of one eye being almost, if not entirely gone,) he was 
sent to the blacksmith to be shod. The smith told the 
boy, that if a certain tooth, pointing it out to the boy, 
was not extracted, the horse would soon be entirely 
blind; and without my assent, took a hammer and a 
piece of bar iron, as described by the boy—rather bar¬ 
barous pulling—and knocked it out. The boy said 
that there was no evidence of pain experienced by the 
horse, and that the tooth dropped out with the first 
stroke of the hammer. Whether this was the cause of 
blindness or not, I cannot say; but the horse very short¬ 
ly afterward recovered his sight, which since then con 
tinues good.” 
REMEDY FOR BARREN SOWS. 
We here give another extract from the letter of Col. 
Bonner, alluded to in another part of this paper: 
“ While writing, I have thought it not amiss to give 
you the favorable results of an experiment of mine upon 
a fine Berkshire sow, purchased last fall of Mr. C. N« 
Bement, near your city. She was over two years old 
when I bought her, and although she ran regularly with 
his b'oars she had never produced a litter of pigs, or had 
even been in pig, to his knowledge. With a fullknoio- 
ledge of these facts, I purchased her. On the first of 
November last, I found her in season for the boar, and 
turned her in the pen to one of mine; he served her re¬ 
peatedly for two days. In about twenty days I found 
her again in season for the boar, and was persuaded by 
many friends that she was too fat to breed. I put her 
again to the boar, and turned her out in the woods with - 
out any food, to reduce her. She continued to reduce 
daily, and got quite poor, but was in season for the boar 
every eighteen to twenty-one days, and was as regularly 
served by different boars, until about the 10th of June. 
I then concluded to half spay her; or, in other words, 
to take out one of her ovaries, or prides, as we Georgi¬ 
ans call them. I did so by making or cutting an incision 
in her right side, and took from her as large a pride as 
I ever saw. In the latter part of July thereafter, I dis¬ 
covered her again in heat for the boar, and turned her 
into a pen to my imported boar, Ontario, and I am 
pleased to tell, that she not only proved in pig, but that 
on the 13th inst., she produced me six fine pigs ; —five 
sows, and one boar pig. I would further remark, that 
she had on previous occasions been served by Ontario, 
and that her condition as to flesh, &c., was about the 
same it had been for several months, and the treatment 
precisely the same. It is the first and only instance of 
the kind I ever heard of, and thinking it possible that 
some of your many readers might have a sow similarly 
constituted, concluded to give you the above fact.” 
We know of several instances where great disappoint¬ 
ment and loss has been caused by the failure of sows to 
breed. Although, so far as we know, his remedy is 
perfectly novel, it is based on strict physiological prin¬ 
ciples. Excessive ardor, or frequently repeated sexual 
connection, is usually a hindrance to impregnation, and 
the removal of an ovary, by lessening the first, had a 
direct tendency to produce the result desired. It is more 
than possible that the reduction of flesh might have been 
also useful, as the pressure of fat usually closes the Fal¬ 
lopian tubes and effectually prevents impregnation 
