60 
THE CULTIVATOR. 
Feb. 
and stately growth, their long horns, nearly six feet in 
length, their proud and bold look, their broad breast 
and handsome white color, changing slightly into blue, 
and lastly, the beautiful proportions of all their parts, 
may fairly be pronounced one of the most useful and 
handsomest productions of generating nature.” 
In our next, we shall commence notices of the Brit¬ 
ish breeds, and shall speak of those that have been 
introduced to this country. 
Slje tktmnarp ©qmrtmmt. 
Diseases of Horses. 
Ringbone. —Ringbone usually commences about the 
pastern-joint; but as it spreads rapidly it soon involves 
not only the pastern-bones, but the cartilages of the 
foot. According to Youatt, when the first deposit is on 
the lower pastern, and on both sides of it, and produced 
by violent inflammation of the ligaments of the joints, 
it is recognised by a slight enlargement, or bony tumor 
on each side of the foot, and just above the coronet. 
This is more frequent in the hind than in the fore foot, 
because, from the violent action of the hind legs in pro¬ 
pelling the horse forward, the pasterns are more sub¬ 
ject to ligamentary injury behind than before; yet the 
lameness is not so great, because the disease is confined 
principally to the ligaments, and the bones have not 
been injured by the concussion; while from the position of 
the fore limbs, and their exposure to concussion, there will 
generally be in them injury of the bones to be addedtothat 
of the ligaments. In its early stage, and when recognized 
only by a bony enlargement on both sides of the pastern- 
joint, or in some few cases on the one side only, the lame¬ 
ness is not very considerable, and it is not impossible to 
remove the disease by active blistering, or by the appli¬ 
cation of the cautery; but there is so much wear and tear 
in this part of the animal, that the inflammation and the 
disposition to the formation of bone rapidly spread. 
The pasterns first become connected together by bone 
instead of ligament, and thence results what is called 
an anchylosed or fixed joint. Its motion is lost. From 
this joint the disease proceeds to the cartilages of the 
foot, and to the union between the lower pastern and 
the coffin and navicular bones; and the motion of these 
parts is likewise impeded or lost, and the whole of this 
part of the foot becomes one mass of spongy bone. 
From this disposition to spread, and at first around the 
pastern-joint, which is situated just above the coronet, 
the disease has acquired the name of ringbone. 
Wind-Galls. —Horses which are subjected to hard 
service are liable to have what are called wind-galls, on 
those parts of the limbs which are most exposed, espe¬ 
cially about the hock and upper pastern-joints. The 
affection is an undue enlargement of little bags or sacs 
which are situated in the parts named. By the strain¬ 
ing of the tendons, these sacs become injured, and 
sometimes take on inflammation, and become hard. 
Youatt says —“ The farriers used to suppose that they 
contained wind—hence their name wind-galls; and 
hence the practice of opening them by which dreadful 
inflammation has often been produced and many a va¬ 
luable horse destroyed.” As to treatment, the author 
just referred to directs, u if the tumors are numerous 
and large, and seem to impede the motion of the limb, 
they may be attacked first by bandage. The roller 
should be of flannel, and soft pads on each side of the 
enlargements, and bound down tightly upon them. The 
bandage may be wetted with a lotion composed of 3 
parts of vinegar to one of spirits of wine. The wind- 
gall will often diminish or disappear by this treatment, 
but will too frequently return when the horse is again 
hardly worked. A blister is a more effectual remedy, 
and firing still more certain, if the tumors be sufficient¬ 
ly large and annoying to justify our having recourse 
to measures so severe. In bad cases, the cautery is 
the only cure, for it will not only effect the immediate 
absorption of the fluid, and the reduction of the swelling ; 
but, by contracting the skin, will act as a permanent 
bandage, and therefore prevent the re-appearance of 
the tumor.” 
JDomcstic (Sxonomg, Bmpcs, $ct. 
[From Miss Beecher’s Domestic Receipt Book.] 
Roasted and Baked Meats. 
General Remarks. —Be sure you have your spit and 
tin oven very clean and bright, and for this end wash 
them, if possible, before they get cold. If they stand, 
pour boiling water on to them. 
Have a fire so large as to extend half a foot beyond 
the roaster each side. 
When meat is thin and tender, have a small, brisk 
fire. When your meat is large, and requires long 
roasting, have large solid wood, kindled with charcoal 
and small sticks. Set the meat, at first, some distanoe 
from the place where it is to roast, so as to have it heat 
through gradually, and then move it up to roast. 
Slow roasting, especially at first, and still more for 
large pieces, is very important. 
Allow about fifteen minutes for each pound of most 
kinds of meat, and if it is cold weather, or the meat 
fresh killed, more time is required, probably twenty 
minutes for each pound. 
When the meat is nearly done, stir up the fire to 
brown it. The meat should be basted a good deal, es¬ 
pecially the first part of the time. 
Let meat be spitted so as to be equally balanced. 
When the meat is nearly done, the steam from it will 
be drawn toward the fire. 
A pale brown is the proper color for a roast. 
Some dredge on flour and baste, a short time before 
roasted meats ai;e done. 
Whenever fresh lard is used instead of butter, in the 
dripping pan, or to rub on meats, more salt must be used. 
Flour thickening in gravies must be wet up with ve¬ 
ry little water till the lumps are out, and then made 
thin. Never dredge flour into gravies, as it makes 
lumps. Strain all gravies. 
Roast Beef. —The sirloin, and the first and second 
cuts of the rack, are the best roasting pieces. 
Rub it with salt; set the bony side to the fire to heat 
a while, then turn it and have a strong fire; and if 
thick, allow fifteen minutes to the pound; if thin, allow 
a little less. If fresh killed, or if it is very cold, allow 
a little more. Half an hour before it is done, pour off 
the gravy, thicken it with brown flour, and season it 
with salt and pepper. It is the fashion to serve roast 
beef with no other gravy than the juice of the meat. 
To Roast a Spare Rib. —Rub with salt, pepper, 
and powdered sage. Put the bone side to warm slowly. 
Dredge on a little flour, and put a little salted water 
and butter into the dripping-pan, and baste with it. If 
large, it requires three hours; if small, only one to 
cbok it. Pork must be cooked slowly and very tho¬ 
roughly. 
Roast Turkey. —Wash the outside and inside very 
clean. Take bread crumbs, grated or chopped, about 
enough to fill the turkey, chop a bit of salt pork, the 
size of a good egg, and mix it in, with butter, the size 
of an egg, pepper, salt, and sweet herbs to your taste. 
Then beat up an egg and work in. Fill the crop and 
the body, sew them up, and tie the legs and wings, and 
spit them. Set it where it will gradually heat, and 
