30 
D* RURAL NEW-YORKER 
January 5, 1924 
calomel and subnitrate of bismuth and 
six parts of finely powdered boric acid, 
held in place by means of sterilized cot¬ 
ton and a narrow bandage crisscrossed 
between the toes and then tied around the 
pastern. Confine the cow in a clean box 
The Dependable Ox 
The ox team is holding its place in 
some parts of New England and coming 
back in others. The young man who 
has never worked with anything slower 
than a car or a truck would not appre¬ 
ciate the ox as a working companion, but 
to those who know the patient animal he 
will betray virtues and character well 
worth retaining. But he must be born 
to the job, with ancestors that learned to 
labor and to wait in patience. 
Mr. J. C. Berrang started across the 
continent with an ox team, but in Col¬ 
orado one of them ate too much Alfalfa 
and died. It became necessary to buy a 
new ox, and Mr. Berrang selected a big 
Hereford, with fine pedigree. He was 
big and strong and blue-blooded, but he 
wouldn’t work. His ancestors had never 
worked—why should he? They had lived 
lives of ease. They were merely expect¬ 
ed to grow fat and make beef. Why, 
then, should he work? He reasoned as 
many a white-collar-job man has done, 
but unlike them, he ran upon the hammer 
and the knife as a result of his shirking. 
In New England many an ox has toiled 
through his working life and then passed 
on into steaks and roasts and stews—a 
little tough, perhaps, but filled with vig¬ 
orous vitamines. The oxen shown in the 
picture are owned by Fred H. Clifford of 
Maine, who says of them: 
Am inclosing photo which shows friend 
wife wielding a substitute goad-stick 
over the local ox-mobile. Although this 
team travels on low gear, the work it can 
do in a day is a surprising and depend¬ 
able amount. And the oxen work com¬ 
fortably in tight places where horses 
would often “fall down” on the job. 
Fungoid Growths on Feet 
Can you aid me in treating the sore 
hind feet of a good milking Holstein? 
The feet in question give off a putrid 
smell, not unlike thrush in horses, have 
a growth that extends down between the 
cloves of hoof about one inch and have 
a crack 1% in. above the horn of hoof 
down along side the growth mentioned. 
The cow walks with a slow shambling 
gait, as though walking on eggs, seem¬ 
ing careful where and how she puts 
down her foot, at each step. On the off- 
front foot there is a growth above the 
horn similar to a large wart and at times 
she goes lame on this foot. What can 
I do for this animal, other than wash the 
affected parts with disinfectant and after 
drying applying a mixture of wool-fat 
and turpentine? H. T. 
Ohio. 
Cattle are often affected with sprout¬ 
ing, “proud flesh” or fungoid growths be¬ 
tween or just above the cleft of the hoof. 
These growths commonly are caused by 
a sore or laceration becoming infected, 
so that sprouting tissue or “exuberant 
granulation,” as it technically is termed, 
forms and increases rapidly. The growth 
often spreads the toes apart and then 
the animal walks in a sprawling or 
straddling manner, as described. Heavy 
cattle seem to be most often affected in 
this way. We learned many years ago, 
by practical experience, that when a 
growth of the sort was seen to be form¬ 
ing it could be stopped from so doing by 
bathing the part several times daily with 
a hot solution of two ounces of bluestone 
(sulphate of copper) to the pint of wa¬ 
ter. If a solution of that strength is not 
quickly remedial we increase the 
strength materially and we have then 
never seen it fail. This treatment will 
succeed only if started at the outset of 
the formation of the growth. In a case 
as you describe when the growths have 
attained a considerable size the better 
treatment is to cast and tie the cow or 
restrain her perfectly in stocks, cleanse 
the part, inject a cocaine or eucaine so¬ 
lution upon the trunk nerve of the foot 
at each side of the ankle and then dis¬ 
sect out the growth with a sharp scalpel. 
To prevent profuse bleeding which will 
otherwise be likely to occur a piece of 
small rubber tubing should first be wound 
around the leg above the ankle a num¬ 
ber of times to compress the blood ves¬ 
sels, or a small rope may be used in the 
same way, if the rubber tube is not 
available. When bleeding ceases the 
wound may be swabbed freely with tinc¬ 
ture of iodine or saturated with the blue- 
stone solution. Afterwards cover the 
wound with a mixture of one part each of 
each pound the pieces of meat average. 
When the meat is cured, wash in luke¬ 
warm water and smoke. Another mix¬ 
ture for dry curing consists of 8 lbs. salt, 
3 lbs. warm syrup, 2 oz. saltpeter. 3 oz. 
black pepper, 2 oz. red pepper, this pro¬ 
portion being for 100 lbs. of meat. 
Pork Sausage.—Use three parts of 
fresh lean meat to one part of fat. Add 
to each 100 lbs. of meat l 1 ^ to 2 lbs. salt, 
2 oz. fine sage, 1 oz. ground nutmeg, and 
4 oz. black pepper. Cut the meat into 
small pieces and put through the grinder, 
using the small plate. The seasoning 
should all be mixed together and added 
to the meat as it goes through the grind¬ 
er. After it is well ground, mix thor¬ 
oughly, to insure uniform flavoring. No 
water should be added if it is stored in 
bulk, but when stuffed in casings a little 
water must be added, so that the meat 
will slip into the casings more readily. 
It is a good plan to dust the seasoning 
over the meat when it is cut in small 
pieces before putting in the grinder, as 
it then becomes well mixed during the 
grinding. 
You can obtain an excellent bulletin on 
the home curing of pork from the U. 8. 
Department of Agriculture. Washington, 
D. C. It is Farmers’ Bulletin 11S6, 
“Pork on the Farm ; Killing, Curing and 
Canning.” and contains a great deal of 
valuable information. 
Worms in Gizzard 
I find worms in the gizzards of my 
young poultry : the birds otherwise look 
good and healthy; also have good appe¬ 
tite. They stay apparently the same and 
do not take on flesh. These worms were 
in the bottom of the gizzard, between the 
muscular lining and the gizzard flesh. 
New York. mrs. a. j. 
There are several species of small round 
worms that infest the anterior digestive 
organs of the hen. from the gullet to the 
gizzard. Some of these remain free in 
the proven triculus or the gizzard, some 
attach themselves to the walls of these 
organs by one end. and some penetrate 
the lining membranes and are found in 
the muscular walls. Their names are un¬ 
pronounceable and much longer than the 
worms. Symptoms of this infestation 
are general lack of thrift on the part of 
the infected bird, with, in severe cases of 
infestation, increasing weakness and 
death. Spirits of turpentine is the usu¬ 
ally recommended remedy for those 
worms that live where they are subject, 
to attack. It may be given in teaspoon 
doses, eithw alone or mixed with an equal 
quantity of some bland oil, and repeated 
as occasion requires. M. b. d. 
or syrup, 2 oz. saltpeter, 4 gals, of water. 
In warm weather it is better to use 10 
lbs. of salt.- Make the brine the day be¬ 
fore it is used, boiling it so the ingredi¬ 
ents are well mixed, and then allow it to 
become perfectly cold befor using. Allow 
four days’ cure for each pound of meat 
in hams and shoulders, and three days 
to the pound for bacon and small pieces. 
Thus, a 15-lb. ham would require 60 days, 
a piece of bacon weighing 10 lbs. 30 days. 
Place hams in bottom of container, 
shoulders next, bacon and small pieces on 
top. Pour in the brine; be sure it covers 
A Yoke of Oxen on a Maine Farm 
stall when under treatment. Renew the 
powder and dressing with cotton and 
bandages until healing is practically com¬ 
plete ; then a little pine tar may be ap¬ 
plied two or three times a week, or as 
often as seen to be necessary during the 
healing process. In the case in question 
the operation will, we think, be abso¬ 
lutely necessary. a. s. a. 
Salting Pork and Making Sausage 
Would you give me a recipe for salting 
down pork and making sausage? 
Middletown, N Y. mrs. p. ii. 
The following are standard methods for 
curing pork and making sausage: 
Brine-cured Pork.—For each 100 lbs. 
of meat use S lbs. of salt, 2 1 / 4 lbs. sugar 
the meat thorQughly. In five days pour 
off the brine and change the meat, put¬ 
ting the top pieces on the bottom, and 
vice versa. Pour the brine on again, be¬ 
ing careful, as before, that the brine cov¬ 
ers the meat. Repeat this operation on 
the tenth and the eighteenth day. If the 
brine becomes ropy, pour it off and make 
fresh brine. When the cure is finished, 
take out of the brine, wash in lukewarm 
water and hang in the smokehouse. 
Dry-cured Pork.—For each 100 lbs. of 
meat use 7 lb. salt. 2% lbs. sugar and 2 
oz. saltpeter. Mix these ingredients 
thoroughly, then rub one-third of the 
quantity over the meat, and pack it in a 
box or on a table. The third day remove 
the meat, rub over it half of the remain¬ 
ing mixture, and again pack. Separate 
the meat again the seventh day. rub with 
the remaining mixture, and pack again to 
cure. Allow one day and a half cure for 
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