264: QUEENSLAND AGRICULTURAL JOURNAL. [1 Aprin, 1902. 
short and straight, with clean bone and sinew throughout and feet to matech— 
in fact, a diminutive dray-horse, with the activity of a high-class hunter. 
Breed such a one as this, dear friends, not by tens, but by hundreds, and even 
thousands, and you will be rendering a service to your country, and may J not 
also venture to think that there will be a considerable addition to your pocket ? 
Here again we have to thank sport and sportsmen for setting the fashion 
in polo ponies, in the purchase of which in the future I trust that there will be 
little or no occasion to go so far afield as the Argentine or Texas for ponies 
suitable for their purpose. Home breeding and home consumption should be 
our watchword, and thus soon exportation will take the place of importation, 
and cause the flow of money to be inwards, as regards breeders, instead of 
outwards to foreigners and strangers.—Live Stock Journal Almanac. 
TO PLACE POWDER IN A HORSE'S EYES. 
Mr. F. Herbert, Cloncurry, gives directions for powdering the eye of the 
horse, which may be new to many. Some people blow the stuff into the eye. 
The best plan is to moisten the point of the second finger, and dip it into the 
powder. Then with that hand gently rub the eye, open the eyelid with the first 
and third fingers, and touch the corners of the eye with the powdered finger: 
Many horses at the Cloncurry get cattle blight in one or both eyes when the 
flies are bad, and there are a good many cases on which our correspondent 
practices. His method does not make a iene touchy about the head as when 
any substance is blown into the eye. He finds sulphate of zinc the best remedy 
for blight and also for removing any slight scum. 
BOTTLING FRUITS. 
In bottling fruits ready for table or dessert use, a full syrup should be 
used. Jn other cases half syrup is used, when sugar would have to be added 
in taking the fruit as a dessert. There is another process of preserving in 
water alone. the fruit in this case being intended for cooking. A full syrup is 
made by mixing white sugar and water at the rate of 1 lb. of sugar to1 pint 
of water, and boiling for five minutes. The fruit is put into this syrup ina 
preserving pan, and boiled till cooked, but not broken. Each kind of fruit 
requires a different length of time to cook, but in practice the operator can 
always judge by using a darning-needle to pierce the fruit and indicate when 
the softening process has been carried far enough. The fruit is then quickly 
lifted out of the pan with a large spoon, and put into the glass jars, the lids 
being immediately closed. The jars or bottles are provided with air-tight 
lids. This process is quite effective, but the fruit is apt to get somewhat 
broken, so that for show purposes a modification is often introduced. Under 
this modified system the fruit is put direct into the jars before being cooked. 
The jars are then set in a boiler of water, and the boiling is continued until 
the cooking process is complete. Care must be taken in either case to close 
the lids while the syrup is hot. In the canning factories the latter process is _ 
followed, the fruit being put into the cans, which are filled with syrup and 
soldered up. The cans are next dipped into a boiler, and after remaining long 
enough to be cooked are taken out and pierced with an awl to allow the 
expanded gases to escape. The awl holes are immediately soldered up, and the 
tins are thus ready for labelling. In bottling it is found that the fruit shrinks’ 
on cooking it. If, therefore, the method of cooking in the bottles is adopted, 
it will be necessary to have a reserve quantity of fruit at hand in syrup from 
which to fill up the bottles before putting on the lid.— Garden and Field. 
