Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1867-09-27

and there is a great difference in horses. The
iorse Is not naturally suspicious, but he is
umid when young. He learns very soon
what his weapons are-teeth and he ls-end
IN what his security lies--fight. His b Id
ness and {" the glory of his nostrils come
when g he rejoiceth in mis- strength With
his age comes the knowledge of his powers,
and If he has never been mastered--never
been made to yield to any will but h,s own
if ne is to he made useful, the struggle must
come sooner or later, and mans will or
horse-will must triumph. We think it is
best to begin quite young with colts to con-
troll them. 60 advise to halter colt while
it runs with the mare, and to do it after
iccding it with carrots and sugar, until it
thinks it will get only caressing from man
kind, and has no fear OF any man. The colt
submits easily, because it is the easiest and
p.easantcst thing lie can do, provided be is
not frightened. and would "a lief be led as
20 run loose If the curtailment oi his free
dom i made up by sweets Or carrots. The
sense u smell In horses is very acute, and if
they are suspicious oil any thing they always
approach it carefully and smell of it. They
should be INDUCED IN this and harness, sad
die, etc., should all be investigated by the
nose well as by the eve, before more in
innate AGO Iaintance is forced upon the horse
horse-ring OF from forty to fifty feet dam
eter Is one Of the greatest aids :. horse train
er can have. In this 4 horse too FESTIVE and
,iirited to take lesson may be tired out so
as to be very docie. and tired horse is much
more susceptible to fayors and instruction
than one full of q f., and fire. and play
KICKING IN TnE SrABLk.--It j h ree only.
icks when he Is being dressed we viii dis
lose OF hIm in very lew words; he mostly
5icks from being ticklsh, and then from
htbIt he means no harm. ANY decent sta
hie man knows how II keep out of danger
with such horse. even common hos Ter does;
a. not, let him get Il rap, AMI then nc will
learn sach 4 morse is little objectionable
Many viii kick in the stable as soon RS the
;hts put out and the men gone they
merely kick at the standings and stall posts,
with what intention We never could find out
'ileness we conclude, first induced them to do
-. and habit induces them to keep it up.
Ii is lad trick. for it not only keeps them
rom their rest, but disturbs other horses
\ ct it is serious objection a collar-shank
2, buck ed with a small strap in the hollow
Of the pastern. usually stops them if not, put
i a strap and chain Of twelve or fourteen
inches long. This rarely fails. If neither
viii do. put the horse in p box, and let him
lex until he is tired Of it. Many horses
kick when first mounted if the rider is
aware that he can sit tight in the saddle. and
does not mind the little inconveDinces of this
habit, there is no reason to reject such horse :;
It is no indication whatever of his being d
kicker IN any other way; or any presumptive
evidence of vice; 1t i. an acquired habit, OF
which most probably he will never be broken ::
erection would only spoil his temper and
probably induce hum to kick at us instead of
the air
HINTS On PICKLING.-Never use brass COZ
per or bell metal kettles for picking, be-
cause yerdigris produced in them by the vim
c-ar IL very poisonous. Kettles lined with
porcelain arc the best, and if you cannot pro
cure them, block tin may be substituted iron
Is apt TO discOlOr am acid that is boiled in it,
Vinegar for pickles should always be of the
BEST cider kind. In putting away pickles use
stone or glass jars. The lead which is an in
gredient in the glazing of common earthen
ware, is rendered very pernicious by the
ton OF the vinegar Have a large wooden
spoon and a fork for the express purpose of
taking pickles out of the jar when YOU want
them Tor the table that while In the Jar
they are always covered with vinegar If
you discern III them any symptoms of not
keeping well, do them over again in fresh
vinegar and spice.
The Jars should he stopped with large fiat
cOrks, fitting closely, and having a leather or
round piece of oil-cloth tied over the cork
1t is good rule TO have two-thirds of The
jar filed with vinegar. Alum is very useful
IN extracting salt from pickles and in max
ing them firm and crisp very small guam
tity i susficient-too much will spoil them
In greening pickles. keep them closely cover
ed, so that none of the steam NAV escape, as
It's retention promotes their greenness. and
prevents the flavor from eyaporating Vine
gar and spice for pickles should be boiled but
few minutes-too much boiling takes away
the strength .-Rural Nep Yorker
HAIR OIL say to you honestly and
ON ha of lost