The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1876-11-16
FARM N FIREsIDE.

BRINE FOR BATHING THE FEET OF
correspondent writing to
the Practical Farmer in relation to the
use of salt and lime for bathing the feet
of horses says: 1 have tried strong brine
foundered or hoof-bound horses, and
with good results. I made a solution Of
salt and water, and applied it three times
day by washing the legs and pouring
upon the bottom of the feet, and holding
them up a few minutes to let it strike in.
1 saw the wonderful effects in afew days.
1 account for it in this way: Salt will
extract moisture from the atmosphere,
which keep the feet moist. Salt operates
nearly like melted grease upon the foot.
The hoof becomes tough, yet pliable.
Like a chunk of wood saturated with
salt or brine it is tough yet moist. Here
let me add that the practice of rasping a
cracked hoof to tougher it is all folly.
Apply brine and you will effect a cure.
IMPROVEMENT IN LIVE SToCK.-The
Detroit Post says that the improvement
of nearly all kinds of live stock is max
ing great progress in this country at
present. The demand for thoroughbred
short horns is greater than the supply.
The important sales of this class of stock
in England, the United States and Can
ada have enexceedingly remunerative
to breeders, and the assailants of this ex-
cellent breed of cattle are "shutting
up" and playing " least in sight" The
importation of Norman, Pencheron and
Clydesdale horses has proved very re-
munerative to those engaged in the i'm
provement of this class of stock, and
breeding farms in various parts of the
country are being established, and will
soon have a marked effect in increasing
the strength and action of that indispen-
sable animal, the draught horse. The
importation of whole focks of superior
long-wooled sheep is a good evidence of
a desire to improve this important class
of stock. No doubt the demand for
combing wool and good mutton has en-
couraged the investments. Farmers
would find it very profitable to keep the
best kind of longwool and mutton sheep.
and to make suitable arrangements for
housing and feeding them in winter.
Root crops, alternated with cereals, keep
land free from weeds and in good heart,
and at the same time supply nutritious
food for cattle and sheep when pasture is
not available. Farmers are at last
waking up to the necessity of improving
breeds of swine, and importers and
breeders of the best kinds of Berkshire
Essex, and Suffolk swine are having 6
profitable trade. The Poland China hog
is also coming rapidly into favor, on &C
count of combining weight of carcass
with early maturity.
LABOR AT AGRICULTURAL COLLEGES
People are apt to look upon the sys
tenn of student labor in agricultural col
leges in a wrong light. They think tn
great object of the labor is the ~learnin!
of how to accomplish farm and gardel
work, and to acquaint them with tn
best methods of management. This i
not true. If it were it would be far BET
ter for the students to get their educs
ton than serve an apprenticeship unde
the best farmer or gardener they coul
find. For the labor at these colleges
largely upon things simply of exper
mental value, without regard to the in
mediate return in dollars and cents. l
the same way many people look upo
the Holyoke system of educating girl
They think it is a grand plan because
teaches the students to know how to d
all sorts of work. The truth is that th
great desideratum is the instilling {
! such principles and habits as will Civ
; these growing minds a correct idea abor
labor, and teach them not to consider
beneath the position of any man or W
man; teach them to respect virtuol
and well-directed labor anywhere an
everywhere. The labor systems in the
: institutions is not primarily to teac
men how to pillow or women how to was
{ dishes, but to give them a broade
! grander lesson-that manual labor, a
i complished well by any hands, is nj
only in no degree degrading, but, if we
$ done, highly honorable and worthy
|. every man or woman's effort. If, viii
this lesson is being taught bya system
> education, the students thereby preser'
a good degree of health and are TINS e
J, abled to pursue a thorough course
: study without physical deterioration,
if thereby they are taught how to pc
form different kinds of labor well, the
is a double or triple good result. II
writer, as a believer in that polio
trusts that our agricultural colleges W
ever seek to maintain a close relationsh
between the labor and class instructio
that through their union the labor s.
tenn may retain its high position al
If good results.
,e SECRET OF MAKING COOP BUTTER.
"Willard's Practical Butter Book Civ
sr the process of making the celebrat
Philadelphia butter, as follows: I
milk is skinned after standing twent
four hours, and the cream is put in
deep vessels having a capacity of abo
twelve gallons. 1t is kept at a temper
OF ture of ~ffty-eight or ffty-nine degre,
N until it acquires a slightly acid tasi
sr when it goes to the churn: The chu
At is a barrel revolving on a journal in ca
At head, and driven by horse power. 7
churning occupies about an hour, an
after the buttermilk is drawn of, &C
water is added and a few turns given
re the churn, and the water then drawn
a This is repeated until the water as it
h drawn is nearly free from milkine
a. The butter is worked with butter-wol
ie ers, a dampened cloth meanwhile bel