Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1872-12-27
FARM AND HOUSEHOLD.

Never let q horse stand and dry,
when he comes into the stable wet with
perspiration. Wash and rub him dry the
the first thing. It's the only safe way.
Ten bushels of boiled potatoes,
mashed and mixed with three bushels OF
finely ground corn meal, will make as
much pork as double the quantity fed in
a raw state
1T is the custom of poultry keepers
In France to cook their grain for fowls
which they intended to fatten, boiling II
in water till 1t is soft enough to be easily
bruised between the thumb and fingers.
While all other domestic animals are
regularly supplied with salt, the hog is
generally neglected. He requires, how
ever, to be as constantly supplied as the
OK, the horse or the sheep, and suffers as
much from privation as either OF the
above.named animals do.
Many years ago there was scarcity
of cider barrels In Vermont, and linseed
oil barrels we're made use of to supply the
deficiency, with no other cleansing than
to rinse them out thoroughly with cold
water. In the following spring II was
found that cider thus stored was better
for drinking purposes than that kept In
other packages, the reasons assigned
being that the oil tended to preserve
the cider mainly by forming thin film
on its surface, excluding the air. Linseed
flaxseed, cannot, in small quantities, be
very unwholesome If pure.-C0r. Rural
Nelo Yorker.
Care of Hogs.-A practical breeder
gives the following advice, which, in the
s,,Iy e.,
herds are not too large, and who are en-.
gagged in mixed husbandry: "To handle
hogs to the best advantage, pasture Is
needed OF green grasses-clover, blue grass
and timothy-and it is best IL there
is no running water or stock pond in
the lot. Hogs do better where there are
no stock ponds or branches to wallow in.
In place thereof, have good well water
pumped for them. Have troughs made,
and nail strips across eight inches apart,
to keep the hogs from lying down in the
water, and let these hegs be put on floors
to keep them from digging up walowipg
holes. If any feed be given, 1t should be
soaked in swill barrels for twelve hours
before feeding-no longer-and fed to
them as drink"
Professor CUTLERY has demonstrated
anew the powerful antiseptic properties
of carbolic acid, in some recent expert.
men's. He enveloped fresh cadaver in
a cloth saturated with a solution contain.
ing two per cent. of the acid, and, after
All interval of four or five days, poured
more of the solution over the body. BY
this treatment putrefaction was entirely
prevented, the body after six months
presenting no signs of decomposition,
and being but little altered in appearance.
At the Morgue, in Paris, solution con
tanning one-twentieth of one per cent. OF
carbolic acid sprinkled over the bodies,
arrested the putrefaction even during the
heat of summer. Chlorine had previous
| ly proved Intellectual to disinfect the at
mosphere of the dead-house.
1t seems certain that castor beans
will kill horses and cattle. Within 9
| year or two 1t has been stated, in the Far
mers' Club of New York City, that il
| placed in the paths of moles, or in the
holes of gophers, they would exterminatt
these animals. Now it is recorded that
span of horses died, in Nebraska, within
twenty four hours after eating hall
handful of castor beans divided equally
| between them. Commenting upon this
fact, the Prairie Farmer says: "That cas-
tor beans injure stock is certain, and thai
death has resulted from eating them seem!
also sure. Among the earlier acts passed
by the Legislature of this State, was one
attaching severe penalties to persons who
left castor beans in exposed situations, ol
left fields of them exposed so that cattle
could enter"
Fresh Grapes at all Seasons.
| Stockton Del.) Republican says: "W,
once knew a gentleman who supplied hi'
table with grapes from one season to an
other. His plan was to gather, wher
quite ripe, the largest and finest bunchet
of grapes, and pack them in sawdust
using, in place of boxes, common mai
kegs, which he purchased for a tribe al
the desired number of kegs, he buried {
lot in trench, dug in high, dry ground
beneath a shed, where the water could
neither fall nor soak in. Before using
the sawdust he carefully dried it, eithel
in the sun or in an oven, until it was en-
tirely free from moisture. We never
witnessed his packing process, but VIZ
knew he always had the grapes, and IN
this way, he told us, he preserved them
After being buried for months the grapes
are as sweet and finely favored as if just
gathered from the vines. The process i!
cheap and may be easily tested. If it will
preserve the grape, a new and profitable
business may be bu!lt up"