Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1861-11-21
farmranb IGarofn.
A Wrinkle about the age Of Horses

tlenan from Alabama, who gave
us piece of information in regard
to ascertaining the age of a horse
after he or she has passed the
ninth year, which was new to us
and will be, we are sure, to most
Of our readers. 1t is this: after
the horse is nine years old, a wrin.
kle comes on the eyelid at the up
per corner Of the lower lid, and
every year thereafter be has one
well defined wrinkle for each year
of his age over nine. If, for In
stance, a horse has three wrinkles
he is twelve: if four, he is thirteen.
Add the number of wrinkles to
nine, and you viii always get it.
So says the gentleman; and he is
confident it will never fail. AS q
good many people have horses over
nine, it is easily tried. If true,
the horse dentist must give up his
trade.
We believe the best judges have
q rule, which they rely on as In
f;allible to the age of fourteen.-
The horse has six incisors, '.nip-
pers," as they are commonly
called-the front teeth. They
have such a dent in them just like
the dent in gourd seed corn, and
are hence called gourd seed. AT
four years old, tie front pair at
bottom lose the gourd seed, be-
come smooth; at six the next two
one on each side; at eight, the
next pair, which completes the
bottom sett. At ten, the front
upper pair becomes smooth; at
twelve the next pair; at fourteen
the last pair. After this the
wrinkle" may come into play.
Another indication upon which
we are told the late VIM. R. John
son relied, to ascertain tie age of
the horse, was an inspection of
the termination of the lachrymal
duct, which opens into the septunl
or cartilagincus division of the
nose ON each side, an inch or two
above the nostril. Any one on
examination will easily find these
orifices; but it requires a good deal
of practice and a nice eye to apply
this test. 1t is said that it enlarges
with the age of the animal.
Ho,c to Moke No-MdHers.-This
is an article of food which has fol
many years been confined to the
descendants of a single family
It's excellence will commend it to
the attention of those housewives
who wish to make a good display
of culinary skill upon their tables,
at the same time having a due re-
gard for economy. The lady who
furnishes the receipt has given
frequent opportunities of testing
their delicious favor; and if any
are inquisitive, perhaps she might
be induced to inform them how
the cakes obtained their homely
name. "To three teacupfulls of
butternIlk, add three tablespoon
fulls of rich cream, and small
quantity of sugar. Stir in -four
until it is of the consistency of
paste for doughnuts. Roll out size
of a large breakfast plate, and
fry in lard to a rich brown color
As each cake comes from the fire
cover with apple-sauce made from
tart apples sweetened to taste, and
spiced with nutmeg or cinnamon,
and continue the process till the
plate is well Eeaped."
Rtck,ing Eggs to Keep.-One Of
the best ways of packing eggs to
keep long, is to pack them in char
coal dust, in boxes the longest d.
ameter perpendicular, set them in
cool dry place and turn the boxes
over as often as once in two days.
Try it, but do not.set the boxes
where. they will be forgotten and
the turning neglected. Where