Orangeburg times. [volume] (Orangeburg, S.C.) 1872-1875, 1874-07-23
HOUSE, Farm AND GARDEN.

ger in the feed once day. AS indiges-
tion is probably the cause. the feed
should be caiefully selected.sand what
grain is given shonld be ground. An
ounce of salt. should also be given in
the feed daily.
RYE AS GREEN AND Dry FoDDER.-
An exchange gives In its experience in
using rye as d green summer feed, and
pronounces it as excellent feed if out
wheM coming into ear. This has been
used bothyfor horses and COWS. The
iournaf adds: g'ETo feed rye that has
been out ripe, we would thresh it, grind
the grain along with corn or oats, cut
the straw in fodder cutter, moisten it
with water, sprinkle handful of salt
and three-quarters Of the ground feed
upon large pailful of the moist cut
straw. This makes a very good feed
for an ordinary sized horse when work.
ing moderately"
BoTs.- are the larvae of the
horse gad.fy (Estru$ eguus), and are ii,
n condition exactly equivalent to that
of the caterpillar of moth or butter
Fly. They therefore can not breed Or
reproduce themselves in the stomach of
a horse, being imperfect insects and in.
capable Of breeding, IT is easier to
prevent their presence in the horses
stomach than to get rid of them. If the
yellow nits or eggs which may be seen
upon horses knees or shoulders in July
or August are washed off with warm wa
ter, or scraped off with the edge of q
knife, the horse can not lick them off
and carry them to their temporary rest
ing place. Every farmer should learn
q no Il ISntN~ &c
animals with yhiehlhe comes in contact;
thefshe would. know how to treat them
with proprtety.
How TO TAKE THE "CowY" ODoR Our
OF M1LK.-One of the difficulties the
milkman and cheese factory have to
contend with is the Z" "cowy" or animal
odor that nppear in freshly drawn milk.
1t is worse even than the animal heat.
or rather more troublesome to get rid
of. It is much more perceptible of
cppgseainr rhotlweather than it ia in cold.
and varies in intensity with the health
and condition of sthe;cow. To remedy
this AM inv yentoTshas contrived the fol-
lowing: It is simply tin pail, the
bottom of which is perforated with one
or two rows of holes. Tho milk is
turned through o strainer fastened over
the tor, and it comes out through the
holes. 1t starts in streams, but before
it gets down more than foot or fifteen
inches it is separated into drops and NIL
aired. Well, we all know what de-
odorizer pure air is. Almost any
farmer can get up simple arrange
ment which will serve the purpose very
we'll, or if he can't do it himself he can
go to the tinman and get him to punch
holes IN the bottom of pail and hang
1T up over can or other vessel, SO thst
in dropping down through the mir it
will be thoroughly aerated. But it
must be. in, pure, air. The air, of n
filthy cow-house will not do it.
SARATOGA PorAroEs, the poetry of
common life and costly charm Of Del
monlco.s and Parker's, can be made in
perfection in any kitchen, by the use of
very simple apparatus consisting of
sharp blade set slanting in n wooden
trough with narrow slit in the bottom,
two wire screens or sieves, and a COM
mon spider. Select 8 large potatoes.
pare them and slice very tll1n with the
cutting machine, soak them in cold
water for two hours ind stir common
table salt into the water, one teaspoon
tul to asquart. and allow them to remain
IN the brine half an hour longer. Pour
them upon the screen to drain and put
on spider with a pound of clear lard
over brisk fire. Wipe the sliced po-
tatoes dry on towel, wait until the
lard is smoking hot and pour large
plateful into the spider. The result is
like small sea in white squali, and
now the cook shows. tlr artistic soul,
which every votary Of that noblest of
the arts must possess to be worthy of
the name. Patient and calm, with
steady and incessant motion Of the
skinner she prevents adhesion of any
too affectionate slices, and watches care
fully for the tender blush of brown
ness to appear. Slowly it creeps and
deepens until it rivals the fragrant
Havana. Haste then takes the place of
caution. lestsany martyrs burn for the
perfection of the others; and they must
be quickly spread upon another sieve
TO drain until dry and greaseless enough
Tor the fairest fingers, then served hot,
to melt away like the fallen leaves of
autumn.
WHEN TO Our Grass FOR HAY.-Only
those farmers who have pet theory on
the subject now hold that it is best to
postpone hnymaking until the grass is
thoroughly ripe. This idea, no doubt,
arose from the notion the taller the
grass the more bulk and the more mn
triment it will afford for stock. To this
was added belief that, after cutting,
the ay'shohfd be allowed to remain in
the field until thoroughly dry, the dan
gel. being that, if any dampness re-
manned, heat or mould would surely
ruin the crop after it was housed. The
most advanced farmers now hold mod
flied views in regard to both these
points, and the practices of our ances.