The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1871-03-09
Come, 5''rn ana Garden.
A PERFECT HORSE,

| One who is considered as authority IL
horse matters, states that q perfect horse
is one about fifteen and half or sixteen
hands high; lengthy, arched neck,
sharp pointed ears large, full haze
eye; broad between them; not too long
face, bit straight one large, open
nostril; a strong under jaw to masticate
his food WE'LL good round body big,
| full chest; large around the girth, demo
ting plenty of lung power; thin withers
and an animal standing erect on his four
legs. Such animals, it should be the OBJ
jeet of breeders to produce. and this re-
quires both judgment and care.
PRE- ERvATIoN OF BOOTS AND SHOES.
The extreme heat in which most men
and women expose boots and shoes dur
ing winter deprives leather of its vitality
rendering it liable to break and crack
When leather becomes SO warm as to give
off the smell of leather, it is singed. =
Close rubber shoes also destroy the life
of leather. All varnishes apd all black
ing containing the properties of varnish
should be avoided. Shoe leather is great
ly abused. Persons know nothing or
care less about the kind Of material used
than about the polish produced. Vitriol
backing is used until every particle of
oil in the leather is destroyed. 70 rem
edy the abuse, the leather
should be washed once month with
warm water; and when about half dry,
a coat of oil and tallow should beapplied,
and the boots set aside for day or two
This will renew the elasticity and life of
the leather, and when thus used the up
per leather will seldom crack or break
WeStern Rural
AN IRISH STEW.
Many compounds called by the name
are not the real thing. An exchange says
beef makes a good stew, but isn't ''rale
Irish" Mutton is the basis, and then
it is not only good, but economical, as
the neck piece of mutton is the part gem
orally preferred Cut the necks into
chops, and wash if bloody. Two and
half pounds of mutton require eight good
sized potatoes, four small onions and
quart Of water. Now, judgment is re-
quired in the cooking; the meat must be
thourghlv done so as to leave the bone
readily-for picking is part of the pleas
ure in eating the stew-and the potatoes
must be cooked to that point at which
they are just ready to go to pieces, and
have absorbed good part Of the gravy.
So if the meat appears at all tough, it
had better be stewed awhile by itself:
then add the potatoes cut IN thin slices,
the onions, and pepper, and salt. 1t is
to be served very hot, as it is apt to be
very rich with fat, and mutton fat har-
dens readily. This is, Of course, not a
dish for those who cannot tolerate fat,
but most persons who take much exer-
else in cold weather actually need a good
share of fatty food.
THEORY OF FEEDING CATTLE.
A farmer has three things TO consider
with three distinct objects to attain in
feeding his cattle, to wit lst. to make
bone; Cd, to make flesh; and Sd, to
make fat; without the first he can have
no flesh and without the flesh he can have
fat. This being so, it is absolutely nee
essary in feeding cattle that their food
shall contain ali the elments of bone flesh,
and fat; the former should be plentifully
furnished the growing animal, and the
latter when fattening for the SHAMELESS
Bone has for its elements phosphoric acid
and lime flesh has gluten. fibrine, etc.,
and fat has carbon. 1t is necessary, there
fore that cattle feed should contain ell
these in due proportion to their wants
with reference to the purposes in view !:
in the young, bone and flesh constituents
are required and these are found II
swedes, cabbages, potatoes. with good
hay or grass, according to the season of
the ear flesh, with view to fattening,
grain, oil, meal, with hay and grass, must
be furnished.
The kinds of feed being known for the
accomplishing of certain ends, the next
thing to be considered is, the quantity
required, best adapted to promote the
ends in view, be it growth or fattening
An English writer says an OK requires
two per cent of his live weight Of hay a
day; if he work, two and half per cent,
mich cow three per cent; an OK fat
tening, five per cent, at first, four and a
half when half fattened, and four when
fat. Grown up sheep require three and
half per cent. to keep them in good
condition. Cultirator.
RAT POISON.
The following, says Sir Humphry Davy,
is a tasteleSs. colorless odoress aad infalli-
bic rat poison - Carbunuue Of barytu, TWO
ounces; grease, one pound; mix and
set a short distance from their holes. 1t
produces great thirst; consequently water
must be set close by, for death takes
place Immediately after drinking, not
giving them time to go back to their
holes. Be sure that no domestic animal
gets at it, for it is most deadly poison.
Perhaps this remedy may be an impor-
tant suggestion to hunters and trappers.