Orangeburg times. [volume] (Orangeburg, S.C.) 1872-1875, 1874-07-23
Balky Horses.

The society for the prevention of
cruelty to animals put forth the follow
ing rules for the treatment of balky
horses, which will bear reproduction:
l. Pat the horse upon the neck ex-
anime the harness carefully, first on one
side and then on the other, speaking en-
couragingly while doing SO; then Jump
into the wagon and give the word go
generally he will obey.
2. A teamster in Maine says he can
start the worst belky horse by taking
him out of the shafts and making him
go round in circle till he is giddy. If
the first dance of this sort doesn't cure
him, the second will.
3. To cure balky horse, simply
place your hand over the hor e's nose
and shut off his wind until he wants to
go, and then 10 him go.
4. The brain of the horse seems to en-
tertain but one idea mt time; therefore
continued whipping only confirms his
stubborn resolve. If you cen by any
means give him new subject to think
of, you will generally have no trouble
take couple of turns of stout twine
around the fore leg, just below the
knee, tight enough for the horse to feel,
and tie in bow knot. At the first
check he will generally go dancing off,
and after going short distance, Won can
get out and remove the string to prevent
injury to the tendon in your further
drive.
5. Take the tail of the horse between
the hind legs, and tie it by cord to the
saddle-girth.
6. Tie string around the horses ear
close to his head.
CHEEsE.-The growth of cheesemak-
ing in this country may be inferred
from the fact that 1O4, los, 700 pounds
of cheese were exported to England,
last year, or nearly million pounds
moro than the entire amount manufac-
tnred in this country in 1860. This vast
English demand is attributable to the
low prices Mt which the best qualities
can be made and sold here compared
with the cost of cheese of similar
character made in England. One grow
ing feature in the cheese trade, obser-
vable from year to year in this country,
rs we'll as in England, is that buyers,
as rule, are Il ore careful in their se-
lections as to quality, color, flavor,
firmness, and soundness Of condition.
Soft, damaged, or inferior cheese are
less salable, even at reduced prices,
than they were few years ago. Asour
quality improves, consumers become
educated in their tastes aud cannot go
back to a poor article, which, before
they learned of better things. was not
SO much noticed. Dealers, too, find
that good cheese moves more easily than
poor, and, ms general rule, is disposed
of without loss. On the other hand. a few
turns ut purchasing "dead beats" even
ut low prices, often make sad inroads on
profits, and when heavy losses are sus-
tained, they sharpen n buyers discrim-
mating faculties as to his selections in
most remarkable degree. Our dairy
men should strive by all possible means
to make good article, and the sooner
they recognize the fact that poor stnff
pays less and less from year to year, the
better will it be for them and the trade.
len cents bar, or three bars for n
quarter" is the popular way of selling soap.
Our readers should SEQ that at this price they
got full pound bars and tho very best quality,
such ss, for instance, Proctor & Gamble's Ex-
ira Olive Soap, which is always full weight and
of superior quality.
DoN'T put up with poor washing. A
linen collar will only laet one day in this hot
weather; and will not keep it's shape even that
long. he Elmwood Collar never loses its
shape and always looks WE'LL
1t will render your daily routine of
ife more balmy to be made aware of
the fact that hydrophobia can be- com.
mnnicated by dog that is not mad,
and hat the disease may suddenly start
from bite twenty years old.