The Placer herald., 1872-05-04
HOUSE AND FARM.

HE TEETH OF A HORSE.-At f1ve years OF
age horse has forty teeth. These are
twenty-four molar or jaw teeth, twelve in
csors or front teeth and four tusks OF canine
teeth, between the molars and ncisors, usu
ally wanting in the mare. At birth only
the two nippers or middle incisors appear.
AT year old the incsors are all visible on
the first or milk set. Before three years the
permanent nppers have come through. AT
four years old the permanent dviders next
to the nippers are out. AT five the mouth
is perfect, the second set of teeth having
been completed. At six the hollow under
the nippers, called the mark, has disappeared
from the nippers, and diminished in the di-
viders. AT seven the mark has disappeared
from the divders, and the next teeth, or
corners, are level, though showing no mark.
AT eight the mark has gone from the cor
Ders, and the horse is said to be aged. After
this time-indeed, good authorities say after
five years-the age Of horse can only be
conjecturcd. But the teeth gradually change
their form, the incisors becoming round, oval
and then triangular. Dealers sometimes
bishop the teeth of old horses that is, scoop
them out to initiate the mark; but this can
be known by the absence of the white edge
of enamel which always surrounds the real
mark, by the shape of the teeth, and other
marks of age about the animal.
APPLES. Es.-With us the use of apples, as
an article of food, is far underrated. Be-
sides containing a large amount Of sugar,
mucage and other nutrltive matter, apples
contain vegetable acids, aromatic qualities,
etc, which act powerfully in the capacity of
reirigerants, toncs and antiseptics, and
when freely used at the season of mellow
ripeness they prevent debility, indigestion,
and avert, without doubt, many of the ellis
that flesh is heir to. The operators at
Cornwall, England, consider ripe apples
nearly as nourishing as Bread and far more
so than potatoes. In the year 1S01-wliich
was year of much scarcity-apples, in
stead Of being converted into cider, were
sold to the poor, and the laborers asserted
that they could "stand their work" on
baked apples without meat; whereas a po-
tato diet required either meat or some other
substantial nutriment. The French and
Germans use apples extensively; so do the
inhabitants of all European nations. The
laborers depend upon them as an article OF
food, and frequently make dinner of sliced
apples and bread. There is no fruit cooked
III as many different ways in our country as
apples, nor is there any fruit whose value,
as an article of nutrment, is as great and SO
little appreciated - Water Cure journal.
The white hairs that often appear on
horses from the use of saddle or harness
are often unsightly. A correspondent of the
tho fol Ilox vi,,u
remedy, which is certainly a very simple one
lake piece of lard large enough to give the
spot thorough greasing; rub the same with
the hand until it becomes right hot, repeat
ing the operation at least three or four times,
and the white hairs will soon come out and
hairs of natural color take their place.
have tried this on several horses, and never
knew it to fail. think the best time to do
it is in the winter, before the new coat starts
SUGAR PASTE CREAM CAKEs.--T one
pound of -four put quarter Of pound of
sugar, one egg, if convenient, if not use one
half teaspoontu of soda and one teasr oonful
of cream of tartar, work it well together
with a little cold water, roll it rather thin.
and line some small tart tins with it., or cut
with cake cutter, and put strip Of the pas
try round on the top close to the edge; fill
these with mock cream, sprinkle little pow
dered sugar over and return them to the
oven for a few minutes to brown the tops.
TO MAKE Mock CREAM.-Put one pint Of
milk over the fire, wet a tablespoonful of corn
starch or maizena, in very little cold milk
add one egg, one large tablespoonful of white
curar ouo- fourth aacpoonf,,l of oalf onI n
little lemon, rosew water or nutmeg When
the milk is ready to boil. stir in this mixture
and let it boil about two minutes, taking care
that it does not burn on. Let it get cold be-
fore filling the tarts. Corn starch is SO
largely adulterated now that sometimes a
tablespoonful may not be quite enough, but
one trial will determine it.
TOMATO CHowDER. peck of green
tomatoes for twenty-four hours in salt water
chop them quite fine in the chopping bowl,
adding three or four onions; mix with these a
teacupful of white mustard seed, scald suffi-
cient good vinegar to cover them, spicing It
with pepper-corns, cloves and allsp pice, tie
loosely in thin muslin bag; pour the vine
gar upon the tomatoes, tic up the mouths OF
the jars in which it is put. One of the best
pickles ever e.-Germantorn Ieie-
graph.
POLISHING On.-Slightly oil the work
with linseed oil, and then rub off; then make
paste of whiting and parafin oil, coored
with yellow ochre, or something darker il
necessary for the color of wood. After the
wood is well filled in with this paste, it must
be we'll rubbed off clean, and let stand two
or three hours before the polish is applied.
TAR FOR CRACKED HooFs.-Tar is an ex-
cellent application far hard, dry and cracked
hoofs. 1t softens and penetrates the hoof
and gives a bright, clean appearance. 1t
also closes the cracks. Once used, the
hoster will never be without it. Annlv II