Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-09-23
Harvesting Horses Correctly

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powerful animal; but by an imperfect adjust
ment of the gearing, many strong teams-are
shorn OF half their strength, and many are often
worried more by an improper tit OF the harness.
or by decidedly bad attachment to the vehicle
they are drawing, than by all the service they
perform. But few teamSters have ever been
taught how TO harness horse correctly, and
FEWER still have learned that there is right way
and wrong way to hitch a team to a Carriage.
When a harness is taken from a shop, every part
should be adjusted to lit the horse that is to
wear il.
Back BGnd-The back-band should be LET ont
or buckled up until il will be neither too long
nor too short when the animal is drawing a load
Many good horse has had a large sore made on
his back simply because the back-band of the
harness was buckled up too far.
BreechinS.-The breechipg should also be ad-
Justed properly, so that tie horse will not seem
like man in boys coat, nor like colt wear
ing the harness of n full-grown horse.
Coltdr.-The collar should tit as neatly to the
animals neck as an easy pair of shoes set on
ones feet. The collar should never be so long
that man can thrust his arm easily between
the neck of the animal and the lower end of the
collar. Many horses-especially old Ones-when
thin in flesh, require collars so small that they
cannot be put over the heads of the horses tn at
wear them. 1t is Of eminent importance that
the proprietOrs of teams should see to such
minor points, and provide collars that are omen
at the top OF bottom. Every horse should have
his own collar and harness as much as every
man his own boots and coat.
LiHes-The lines are often adjusted ir such a
manner, that the heads OF both horses are
hauled away from each other so far that the
team cannot travel easily. At other times their
head are drawn too far inward, toward each
other. The lines should be adjusted 50 that the
heads may he held Just az far apart as the length
OF the double whifiietree.
Pote.-When a team is attached to a carriage
or lumber wagon, the breast-straps, stay-chains
or neck-yoke should be SO adj listed that the pole
or tongue cannot strike either horse. The
tongue is often allowed to have so much play
that il wbangs the arms or shoulders of the tea I'm
uyha no faayn il hatr
drawn over rough ways. The neck-yoke straps
or tongue-chains, should be drawn up SO as to
elevate the tongue between the shoulders, where
The lateral Jerking or thrusting will be received
by the gearing on the necks of the animals.
rather than against the unprotected arms or
shoulders OF the team.-S. Z. Todd.
Grapes for Ralsins, and How Made.
The Utah POmOloJist gives the following ac-
count OF the varieties of grape most valuable
Tor raisins, and the method practced in their
preparation:
Although we have often referred to this sub
ject, we think its Importance is worthy of being
again brought forward Experience here for
tie last few years has proved that at present and
prospective prices for wine, rasins will not only
ind quicker sale, but produce more profitable
crop, especially when barrels, casks and storage
are so expensive. As this is the planting sea-
son, We will again make mention of such yarie-
ties OF grapes as We have found by experience
to make the best and most profitable raisins
so FAR as we have been able by fruiting and
curing to learn. The Sultana makes a small
seedless raisin of much excellence. The Bouood
Muscat for crop, stands first on the list for
size, quality and Producing heavy crops Then
follows White and Red Malaga, White Muscat
OF Alexandria, White Muscatel, Cannon Ball
Auscat, White Nice, Chasselas Mosque, Chas-
selas Fontainebleau, Canadian Chief, etc. Care
should be taken in pruning if grapes are grown
Ter ralsins TO prune the vines OF all small wood
and not allow too many or small punches to
grow, and thus your fruit will be large, and
when fully ripened make raisins fine as any
imported.
For curing, the fruit should be allowed to
hang on the vines until il begins TO shrivel then
cut the stems and spread the punches upon
tables or upon dry ground, smoothed and cleaned
on for the purpose, so arranged that all can be
conveniently reached-so that the punches NAV
be carefully turned over every other day for ten
or fifteen days, according to the temperature of
the weather, and until all the grapes cease to
yield any juice when smartly pressed between
the thumb and finger. When fully cured they
should be taken up soon after midday, allowed
to cool in a close room, and then packed in
layers, with paper between, in boxes carefully
lined with clean blank paper, and firmly pressed
into the boxes, nailed up and put away in cool
dry place.
Should any doubt our capacity for making
large, fine and luscious rasins, let them call and
taste our specimens, and their doubts will disap-
pear"