Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1871-02-09

GROOMING HoRsEs.-The health aud
vigor of horse depend, in a great degree,
on the grooming he receives. Whether
the animal be used for draft, as roadster
or for fast work, or if he stands idle in the
stable, careful, regular grooming is indis-
pensable.
The horse perspires freely when eyercls-
ed, and very profusely when subjected to
severe labor. There is also an insenslble
perspiration at all times, when in health,
by which great quantities of waste matter
are thrown off from the sy stem. Ii these
are PERMITTED to accumulate, the pores in
the skin become clogged, the escape of
waste matter is interrupted, and the skin
is exposed to disease.
The liberal use of the currycomb, brush
and sponge, promote healthful clrcula-
ton of the blood.
In grooming horses especial attention
should be given to the care OF the limbs
1t is a common mistake to expend most of
the labor and time in attention to the head
and body, securing smooth glossy coat,
while the legs are neglected, getting little
more than enough to make them present
able. This is very serious error. The
legs and ANGLES of the horse frequently
swell after active work, and also when
standing in the barn without exercise. If
neglected, the swelling becomes perman-
ent enlargement, and stiffness Of the joints
is one of the results. When the horse
comes in from drive or from work, his
body should be wiped off with straw before
the blanket is put on; and all mud and
snow cleaned from his feet and legs, which
should be rubbed smartly with straw at
once. After he has stood long enough to
get dry, and before leaving him for the
night, he should be rubbed well, the legs
especially. There is no danger of excess.
Owners of valuable horses usually have
them rubbed until they are dry, when they
come in sweaty. 1t is not expected that
farmers will do this, although it is very
useful in keeping the horse IN good con
diton; but even the farmer if be con-
suits his own interest-will pay great
attention to the health of his horses.
1t is a common remark that most horses
are spoiled before they are five years old.
There is, perhaps, good foundation for the
statement, and it night be truthfullv said,
also, that in majority of cases the injury
results from neglect after the horse Is pun
in the barn, rather than from excessive
work.-Vt. Farmer.
KEEPING CIDER. w. Fl. White writes
to the Gardeners Monthly, that Chestnut
makes the best cider and vinegar casks !;
rum and brandy casks make good casks
for cider, if they are fresh and clean
The middle running of the cheese makes
the best cider, and should be saved b!
itself.
THE great secret of good cider is tc
remove all pomace, etc, and then to place
the cider at once in cool cellar, never
it to be disturbed while ferment
ing. As soon as it has ceased its mos
violent ferment, and thrown off all foreign
matter, which it does in few days, insert
the bung tight with syphon tube, one
end in the bung and the shorter leg dip
ped in cup of water, to exclude all access
of air to the cider, while it admits OF the
escape of the carbonlc acid gas.
when the cider has about ceased fer
mentation, which may be known by only
an occasional bubble escaping from the
tube, remove the bung and put in an air
tight one, and do not disturb again till thu
following April, when it should be drawn
into bottles and corked tight. No rack
ing off is necessary, as it only causes thu
cider to absorb the oxygen of the air
thereby becoming acidIfed.
TO make cider keep the best, the latest
ripening apples are the best, and thef
made in November, or after cold weather
comes. There is a great difference il
apples in making cider some will maxi
cider with heavy body rich and good
while others will make it thin, water!
and flavorless. A great difference will b'
found in apples of the same variety grown
in different locations. Crab or natura
fruit [ have always found superior for
making good cider to grated or finer
fruit