The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1872-02-23
Farm and Garden.

Care of Horses Legs-The North Brit
ISL Agricaiturist says: Few men who
handle horses give proper attention to
the feet and legs. Especially is this the
case on farms. Much time is spent OF
morning in rubbing, brushing and
smoothing the hair on the sides and
hips, but at no time are the feet exam
ined and properly cared for. Now, be
1T known, that the feet of horse re-
quire more care than the body. They
need ten times as much, for in one re-
spect they aye almost the entire horse.
All the grooming that can be done
won't avail anything if the horse is
forced to stand where his feet will be
filthy. In this case the feet will become
disordered, and then the legs will get
badly out of fix; and with bad feet and
bad legs, there is not much else of the
horse fit for anything. Stable prisons
generally are terribly severe on the feet
and legs of horses; and unless these
building can afford dry room, where a
horse can walk around, lie down; or roll
over, they are not half so healthy and
comfortable to the horse as the pasture,
and should be avoided by all good
hostlers in the country"
Smoking Meat.-There is a prejudice
in the minds Of some against the use
Of smoke in preserving meats, as smoke
has unpleasant associations connected
with it, Smoke, certainly, is not pleas
ant to breathe, but taken into the stom-
ach, in the small quantity found in
smoked beef or ham, it is harmless, and
to most palates agreeable. Care should
be taken, however, in smoking meat
not to let the temperature rise too
high, and to use the right kind of fuel.
If the temperature rises above l400 the
albumen of the meat is coagulated, and
rendered hard and indigestible. The
fuel also communicates its peculiar fla
vor to the meat, and this may be pleas
ant or disagreeable. The famous West
phalia hams are smoked with juniper
wood. In this country we more COM
monty use birch. Some, however, prefer
hickory, and others corn-cobs. A few
wintergreen leaves thrown upon the
fuel while the meat is smoking give a
flavor highly relished by some.
Cost of Keeping C5vs in Milk Dairies.-
An Orange County" milk-producer on
Long Island thus feeds his COWS !;
namely, ten pounds of hay, four quarts
of corn or oil.meal, and one bushel of
brewers grains, daily. The cost of this
is, for hay Is cents, meal Is cents,
grains Is cents ; total 48 cents. The
average yield is ten quarts daily, which
retails at ten cents per quart. Calculat-
ing for interest on cost of stock and
other expenses, and a proper remunera-
ton for the uncomfortable and uns
seasonable labor necessary, if an
"Orange county dairyman is honest,
he is far from being "bloated aristo-
GRAFT" or one who doe. mot well earn his
money.
Productive PLATA correspondent of
the Chautauqua Farmer says | have a
plat of ground that measures 5OxS0 feet,
lone section Of my garden) from which
raised. in 1871, % bushels potatoes,
bushels onions, 2 bushels tomatoes, half
bushel beans, 40 good cabbages, one
bushel beets, good Hubbard squashes,
had two hills cucumbers, four hills mel
ons that yielded well, one peck sweet
potatoes, besides strip two feet wide,
the length of the plat for green peas;
also two rows of parsnips, 10 feet long
not dug yet. A part of the above pro
ducts was row of peerless potatoes
that weighed 9S pounds from three
fourths of a pound.