Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-11-11

Ions causes staggering Sstll vi f'iI iii'toiii
" to rise. the udder is hard. hot and
swollen, and the animal groans, looks Wild
and frequently falls into commissions. or
becomes frantic and daShes her head about
violently. When these last symptoms oc-
cur. rapidly following the first, recovery is
very doubtful. To prevent an attack OF
this disorder. the cows feed should be re-
duccd some time before calving, and only
hay and bran cruel be given to her. The
bowels should be kept loose bya few hand
fuls of linseed meal, and plenty OF salt
should be given. If the COW is in good
salts with half an ounce of ginger week
before her time is up, and as she shows
sirns of calving in the relaxation of loose
ness of the hinder parts, she should be
kept in we'll sheltered part of the stable.
4 loose box or stall being the safest place,
in which she need not be tied up. If there
he uddcr. If the COW has had this fever
previously. or her symptoms cause an at
tack to be expected, she should be given
TWENTY-FIVE drops of tincture of aconite
three or four hours after caiving, repeat
me- the dose every six hours until four
doses have been given. If, in spite Of all
lltNttlllOll. .tll liiN stNoIIit''
a> previously mentioned, should be @iven
along with two drains of powdered opium.
in Il bottle of thin cruel, Immediately.
pound of Epson salts and half Il pound
of common salt dissolved in water, with
some sugar or molasses to flavor it, should
be Given soon after Cloths dipped in hot
water should be placed across the loins,
and the COW should be covered with blank
\ II tn, call chn will l,ipl-
should be gwen as frequently rs may be
needed. and she should be kept as quiet
IS possible. The milk should be drawn
every few hours Pure, fresh air is also
Indispensable. -An:crican Igriculturist.
PREPARING AND PACKING POULTRY
Poultry should be fat, and kept u hours
from food before killing, to have the crop
| empty. Food in the crop sours, blackens
the skin, Injuries the sale of the poultry,
and buyers will not pay for this useless
weight, Opening the Vein in the neck or
bleeding in the mouth is the proper mode
of killing. If bcd inside the throat, the
bill should be pred open with piece OF
chip, and the poultry be hung up by the
Get on Il line. This makes the bleeding
free. and prevents bruising. The heat
and feet should be left on and the entrails
III. The flesh >hould not be mutlated il
any manner. Turkeys and chickens dry
picked keep much longer and sell higher
than the scilded. If the picking is don,
hv sc;,ldin~. the water should be heated t,
the boiling point, and the poultry held b,
III" feet, dipped i'll and out of the waite
four or five times. counting three eacl
time i'll or out. The work should be don,
quickly, neatly and thoroughly. Afte
picking. hang up the poultry in Il cool
dry place by the rcct, till all animal heat i
on and the poultry perfectly cold an,
dry. Avoid freezing. rs poultry will no
keep lon- after thawiny. Wrap in thin
light. strong paper. Brown and darl
heavy paper. having too much acid in it. in
lures the poultry. The head should b.
Wrapped separately Always pack hea'
downward. This throws the soft cntrlil:
on the breast bone, the poultry kccpin.
longer i'll this position. Pack in clean
dry, tight flour barrels. Geese and ducks
after BEN" killed, should have all tn,
feathers picked off, then rub all owe
thoroughly with fine rosin. after which din
them III boiling hot water. in and out 81,
OF seven times then rub off the -ft.ath
rr>, after Which wash oft the fowl will
warm water. using soap and Il hand-bru>h
lnmc'illtrly after, rinse them we'll in col,
water, then hang them up hy the feet il
4 c.'"l and dry pace, till they are thor
ou2hlv dry, when they can he wrappc,
AMI packed a> before suggested Poultry
thus packed and dressed will, in moler
atrly cold weather. keep fresh and >wcc
for - or 20 days. and can be shipped from
II