The Beaufort tribune and Port Royal commercial. [volume] (Beaufort, S.C.) 1877-1879, 1877-07-26
FARM, GARDEN AND HOUSEHOLD.
Stable Management.

ment, would soon show the bad effect OF
want of care on the part of the owner.
OF course it is necessary to know how
to treat horse, from having first had
experience. Under Indifferent treatment
the horse is liable to variety OF dis
eases, but we cannot now give space to
an enumeration of them, nor to get into
details, even, of stable management; the
most we can dc being to point out some
of the errors, the most common ones, and
to endeavor to show how they can be
remedied.
We sometimes see plow boys, and men,
too, bring their horses in from a steady
half days plowing and then bathe their
legs with cold water to cool them off.
This is mistaken kindness, and is pro-
ductive of great harm. The same per
sons would be very particular not to
bathe themselves while warm with per-
spiration after hard and steady morn
ing's or afternoons work, for they we'll
know that the perspiration would be
checked too suddenly and sickness would
ensue. The same would be the result,
though perhaps not Immediately appar-
ent. with q horse treated similarly. Far
better let the horse cool off gradually in
a place free from draughts, after which
YOU can water him. This is rational
treatment, and does not tend to iniure
the animal, consequently is true kind
ness. Though often practiced, we most
heartily condemn the practice OF water
ing horses intended for driving, imme-
distely after eating, as it tends to loosen
the animal considerable, and consequent
Iy weaken him. We much prefer to
water the horse before feeding, or else
let him stand in the stable some time
after he has eaten mis- grain food before
giving him water. This applies more
especially to driving horses than to work
| horses.
And still another item just here: Some
persons think they are doing kindness
to horse by giving him an extra feed
lust before driving, to make him drive
| better. A horse thus treated not only
drives worse, but ID more apt to be hurt
by O long and sharp drive when the
stomach is overloaded. Let q man try
to run a short distance or work hard right
after hearty meal, and then he will be
able to appreciate the feelings OF horse.
These two practices are mistaken kind
nesses, but forgetting or neglecting to
cover horse well after q sharp drive, or
when he is warmed up from long drive
and then exposed to the chilling wind is
cruel neglect of duty well known to
every horseman. Yet how often 90 you
see men do this and yet complain, ere
long, that the horse does not wear well.
It is q wonder that under such careless
treatment that they wear at all.
A very good thing for work horses,
when they come in from the field covered
with sweat, is to have them vigorously
rubbed down with dry, coarse wheat
straw. By the time they are well rubbed
down they will be cool enough to be
watered after which they can be fed on
usual grain food. This takes but little
time and should be the duty of every
plowman. In starting off for drive,
especially for q long drive, do not start
off from home on brisk trot as some
foolish persons do, but start off mod
erately, even slowly; till the horse be-
comes settled well, after which he will
be capable of travelling better and faster,
with less fatigue, than if started away on
swinging trot, as is done by those who
are not fit to have horse; starting off
rapidly just fresh from the stable, when
the animal is full of feed, has done more
to engender disease than perhaps any
other thing and soon wears even good
horse out very soon.-D. H. EUans, Jr.,
i'm Practical Farmer.
Recipes.
CURE FoR FELoN.-Take equal parts
of gum camphor, gum opium, CASTLE
soap and brown sugar. Let druggist
prepare it, and apply a thick plaster
of it.
FRIED BREAD IN BATTER.-One table
spoonful of sweet, light dough make it
into O thin batter by one cup of sweet
milk: add three or four eggs, one and
half cups flour, teaspoonful of salt.
Cut light bread into thin slices, dip into
this batter, and fry in hot lard. Sprinkle
with powdered sugar and garnish with
Jelly, if agreeable.
BRomED LAMB CHoPs.-These should
be cut not more than half an inch thick,
and broiled before the fire very close and
quick. They will take from eight to ten
minutes. Throw some pepper and salt
over. and serve very hot, with fried
parsley around them.
BRo1ED CALVES HEART.-This should
be cut lengthwise, and not thicker than
half an inch; Broil with piece Of fat
or bacon ten minutes. Serve with
little currant jelly and butter in the dish
under the pieces of heart. Ox's, pigs,
lambs and sleeps heart may be cooked
in the same way, also the ivers, cut the
same thickness, and broiled with bacon,
little melted butter with catsup in it
serving as good sauce.
LEMON P1E.-One lemon, one egg, one
cracker, one cupful sugar, half cupful
water, one spoonful salt, the juice of the
lemon squeezed out, the pulp and cracker
chopped together CRATE the rind.
BAKED CABBAGE.-Boil a firm white
cabbage for fifteen minutes, then change
the water for more that is boiling, and
boil until tender; drain and set aside
till cold, then chop fine and add salt and
pepper, one tablespoonful of butter, two
eggs well beaten, three tablespoonfuls of
rich milk or cream mix well, and bake
in buttered pudding dish in moderate
oven till brown. Serve hot.
RED CURRANT JE1LY.-Strip the cur
rants from the stalks, and put them IN
preserving kettle mash them as they
get hot, and let them boil we'll for half
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