Cincinnati daily press. [volume] (Cincinnati [Ohio]) 1860-1862, 1861-04-01
mamifnIfnrnL

ipHoOf bound 10 a contraction OF the horny
substance Of the hoof upon the heahg part
and TINS causing q constant irritation, which
| frequently terminates In an Inflammation,
thus producing soreness and tenderness ofthe
feet and causing great uneasineas to the ami
NAL The disease most always occurs in
young horses, and the sole cause il shooting
and its m-ismanagement We're you to put a
thimble on the end Of one Of your fingers,
and letit remain q long time, so tight that
IL would cause the nail 70 curve in, produce
ing irritation and pain, q similar state Of the
nail to the contracted hoof Of the horse Is
produced. The farmers in the West goner-
ally work their horses very young, and Of n
necessity, get them shed early, and while
their feet are growing end. expanding rap
idly. . so -aa u
The injunction of the blacksmith is: aPut
the shoe on 30 that it will stay, , and thereit
does stay, often TO the pain, distress, and
rnination of the poor horse; while his owner
is astonished 70 find him lane, and not
knowing or suspecting The cause, calls down
malediction on the blacksmith for prioking
the animal or shoeing it badly. Many men
never think of having a shoe pulled off
until Il il worn out; the neglect has crippled
many a rhorse, making them lame for life.
No one ever saw hoof bound in a horse that
had never been shod, any more than you
would find corns on a childs feet that had
never worn shoes. ra5g I.r
1t is easier TO prevent this trouble in the
horses foot than to cure it after it has been
produced. In the first place, never get your
young horses shod as long as you can pos
sibly get along without doing so. When
you have them shod don't allow the whole
hoof cut away, but have the shoe broad at
the heel; and not nailed close around to the
point OF the hoof If after shoeing you
should let your horse stand in his stall most
of the time, have his shoes expanded at least
- 81 - izIousnr n 1oar sc A1aalr-
smiths tongs between the heel corks and
widening the shoe. U l,a
This releases the tension on the hoof and
allows it again to grow natural until it has
again expanded as far as the shoe will per.
NIT it to GO, when the shoe should again be
widened. No shoe should be allowed on a
Young horse over four weeks. "Oh, but the
cos" Gays one. Well, if you had rather
ruin your horse than to pay out a few shil.
lings for resetting his shoes, we would say
hat you never should have one. And if
every horse upon your farm should become
useless in consequence, our sympathy would
be for the horses instead of their owner
If by Encouragement or accident you are
the unlucky owner of q horse with con-
tracted hoofs, and You wish to remedy the
defect, take off his shoes, and if you don't
have much work to do with him, put him in
the stable with a low box filed with clay
and water so that he can stand with his fore
feet in it all the time he is in the barn.
Should il be necessary to shoe him, don't
leave them on his fore feet over ten days
without resetting. BY thus keeping his
boots immersed in mud and water they will
become softened and gradually assume their
natural state again, and grow out instead of
in, thus removing the cause of irritation and
restoring the horse again to a sound state.
If you are driving the horse upon the road
when it is dry and hard, his feet should be
we'll oiled once a day with some penetrating
oil fisb-oil or lard-1il is good.
After the horse has passed the age o~fseven,
this trouble of the feet does not as often
occur. They grow less rapid, have become
harder, and the hoof is growing straight
out without increasing in diameter, as the
foot has matured in growth, and there is no
further occasion to expand the case sur
rounding it.
And now kind reader, when you are
driving a crippled horse caused by con-
tracted hoofs, you can sympathize with him
a little if you can but just remember how
your feet made you grOan when you had
plenty Of corns on your toes, and drawn
over them a pair Of tight boots.
MANNER OF MAKING PREMIUM BUTTER
At the Winter Meeting of the Jefferson
County, IN. " Agricultural Society, seven
Dairy Premiums were awarded, and we
condeDse from the statements of the COM
~petitors. The first premium was received
by Charles s.. Simmons, of Watertown. He
says:
My dairy consists Of thirty two cows; they
feed upon about sixty-hve acres OF land
pastures seeded with timothy and clover.
1t requires about thirty. i've acres of meadow
to Winter my cows; my meadows are seeded
with timothy and clover. Generally feed
grain with a few roots commence feeding
about the LIST of March. Average yield
about 100 pounds per COW. Strain my milk
in tin pans, about eight quarts in each; if
the weather is warm, about six quarts in a
pan. Set milk in cellar on racks; IL stands
from thirty. six to sixty hours, the weather
governing. Cream stands in tin pals on
cellar bottom about twelve hours before
churring, do not stir cream use thermJm-
eter chuIp wash butter in cold water use
butter workers; wash and salt with a ladle;
then pack use rock salt Ashton braud-
one ounce to a pound. Pack in hundred
weight packages scald packages; cool them
with water, rub with salt, pack solid and
cover with solar salt. Early made butter
stands on cellar bottom in same room with
the rest examine butter once in six or eight
weeks 10 see that there is plenty of brine
and the covering is tight. Average yield in
1859 was about l75 pounds per cow; this
season made about 1875 pounds per COW.
Sour milk fed TO hogs. Farm is composed
OF muck and loam with lime gravel sub.
soil. Mr.. S. dates his report, Aug. l, 1860.
The winner of the second premium, Dam
iel Todd, of East Rodman, gives his mode
thus:
Set milk in ter quart pans about two
tbIGos full set in the cellar; set about forty
eight hours before skimmIDg. Skin the
milk, stir the cream well, put in a cooler
9pd set in a spring we have in the cellar,
over night; use dash.churn and dog 20 wer
wash with a lsdle until the water is. per-
fectly clear use Ashton salt; work once and
pack weigh butter and salt before mixing,
three. quarters Of an ounce TO the pound
pack in sixty weight tubs We " 10
brine before using; keep butter in cellar
through the season; milk thirteen Co
average yield in 1859, about l40 pounds
this year, about eighty pounds to the COW
feed the sour milk to the hogs. Farm,
slate soil Mr.. I. also calculates from tine
1t OF August.
PREsEKyING PosTs BY K~YAEIzIsG.-This
process derives its name from Mr.. Ryan, an
Epglshman, wLo first discovered the pro-
cess of preserving timber by corrosive SUB
Innate. This was found too expensive, aud
a French chemist suggested the use of blue
viuiOl, which experiments have proved
equal y effective. The proper portion is one
pound of vi ,riOl 10 five gallons of water.
Shirg giles should soak two days; fence posts,
SIX inches square, Ten days IL makes no
difference whether the timber is dry OF
green, large OF small, except large timber
requires a longer time TO become impreg-
naied. II is much used to preserve cordage.
Iron ves sells will not do TO hold the liquid
it coTrOdes and destroys them. 1t is not
necessary to wholly immerse timber 10 the
tank. Inserting one end will answer. Ky
auizinP has long been practiced 10 Europe,
The French, it is said, kyanize all the wood
used 10 constructing their ships of war. Mr.
Fairfield, of Hudson, sent a specimen of a
kyanized stake to the American Institute OF
New York, which had been sharpened and
set in the ground nine years, and the report
says it was perfectLV sound