The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1875-03-09

clover grow they use plaster and lime. Here
there Is no use of this at present; ana, In
addition.to the rich yield of fine clover hay,
the clover seed IS profitable to take care OF.
We hope 10 see Western farmers giving
this subject more attention.
The FATTENING OF ANIMALs.-On this
subject the following extract from Stewards
"Prize Essay gives valuable thoughts: In
fattening animals time is often matter Of
importance to the feeder. Sometimes a
month gained is equal to twenty per cent.
greater weight at later period. Cooking
food renders its constituents more soluble and
digestible, therefore more rapidly entering
| flesh and fat. AS condiment and appe-
tier tor fattening animals, molasses has no
equal. A small quantity of sweet, used up
on hay, will cause a large quantity TO De
eaten with relish. We have often tried
molasses upon poor animals with great sat
| isfaction. A poor horse will show change
in condition in few days. The molasses Is
not only an excellent cOndiment but an ex-
cellent food; and being so soluble and as
similable that it produces an immediate eff
feet upon the condition OF the
fsd to ih fateening 'n'S animals y p eg
day, but to COWS and breeding stock it must
be ted sparingly, not more than pint per
day to a cow, as too much sweet will prevent
/ their breeding. When necessary to use
straw for fattening stock, the use of mo-
lasses diluted with eight TO ten proportions
OF water, to wet the straw before steaming,
will be found to render it very palatable,
and cause it to be eaten, incorporated with
other fattening food, as readily as hay. Some
noted chemists have supposed all starchy
food TO be converted into sugar by the &C
ton of the stomach, before it becomes assim-
Hated as food. Perhaps this will account
| for the remarkable effects OF sweet food upon
animals.
TAINTs IN BUTTER.-A recent writer in
discussing the products of the dairy, gives
the following suggestions, which may lead
Co increased care in the preparation and
handling of butter: It is perfectly astonish-
ing that so little care is taken with the pro-
ducts of the dairy among the farmers gener-
ally throughout the country. Time and
again have writers and agricultural expert
mentors demonstrated that milk and butter
particularly are susceptible to foreign
taints and odors to rsmarka-
BILE degree, yet the whole
matter of care in preventing the access OF
Objectionable odors is regarded with indif-
! ference. We have had occasion lately. in
visiting farm-hOuses in different localities,
/ to inspect the accommodations for the dairy
and in very few instances, indeed, We're
proper means taken 10 secure proper ven-
tilation and security for the production of q
/ sweet and marketable butter. In several
cases the milk was set on shelves in cellars
in which heaps of decsying roots aud veg
| et2bles were lying, and the odor which arose
from them was anything but agreeable.
| In one case, a tub half filed with dirty
| clothes was standing in the cellar in close
proximity to the milk shelves, and in an
other cellar was petroleum or kerosene
barrel which SAINT forth its peculiar od0r
very perceptibly. OF course the milk alb
sorbed the various taipts with which the
air was burdeDed, and the consequence was
| a poor, almost unHlarketable quality of but
! ter was churned, when a good, sweet pro-
duct might, with proper care, have been Sc
cured. Farmers often speak, sometimes
sneeringly, of "gilt-edged butter" meaning
that which brings the highest market price (;
but complain when perhaps third, or half
| the gilt-edged price is offered for.theirs. The
| high price is simply the return for the ex-
ercise of proper care or attention which they
in preparing their butter failed to give.
| HOUSEHOLD HINTs.-To polish tins, first
rub your tins with damp cloth; then take
dry flour and rub it on with your hands ;
and sf5erward take an old newspaper and
rub the flour off, and the tins will shine as
we'll as if half an hour had been spent in
rubbing them with brick dust or powder,
which spoils the hands.
| The method employed by professional
workers in hail curling is as follows: Wet
| the hair to be curled, wrap il smoothly
| around a cylindrical stick or tube of proper
size, tie it in place; then put it in water and
boil it two or three hours remove it from
/ the boiler, wrap it carefully in a newspaper,
and bake it in a moderate oven for an hour
Thus treated, it will stay in curl perma-
nently.
| Ifany one of our readers suffers from tooth
ache or neuralgia affections, arising from
teeth in any state of decay, they may ex.
perience relief, instantaneous and perma-
nent, by saturating small bit of clean cot
ton or wool in a strong solution of ammonia
and applying it Immediately to the affected
tooth. The pleasing contrast instantly pro-
duces, in some cases. a tit of laughter, al
| though moment before extreme suffering
and anguish prevailed. We have used the
remedy for over one year;and have obtained
sufficient proof to warrant publication.
| Many persons are in the habit of sleeping
for half an hour or an hour Immediately
after dinner. Ten minutes sleep before din =
ner is worth more than an hour after. It
rests and refreshes and prepares the system
for vigorous digestion. II sleep is taken sf-
ter dinner it should be in the sitting posture,
as the horizontal position is unfavorsble to
healtbful digestion. Let those who need
rest and sleep during this day take it before
dinner instead of alter, and they will soon
find that they will feel better and that their
digestion will be improved thereby.