Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-02-09


tracting the blood vessels of the legs 30 that
the blood with which the feet are gorged can
not get back to the body where il belongs.
In this state inflammation ensues, and if not
speedily cured effusion takes place in the
lamin9. which in time may become foul
matter or pus and work itself out near the
heel in what is known as thrush. To cure
this founder the horse should be taken into
a warm room and with aconite or other rem
edies be given "a sweat" If effusion has
taken place, as tho swollen, rounded appear
ance of the under surface of the foot will
show, take fine saw and make an opening
into the toe as though you were going to
split the foot like that Of an OK, and saw
just through the shell or hoof aud the wat
cry effusion will escape and the foot may be
healed. A fouudered horse should be shod
with the heel calks low and that on the toe
high, while the shoe on one with iuaamed
shuttle-bone should be high at the heel and
low at the toe.
OF course it is better not to drive SO as
heat horse, but that can not always be
done. Our rule is to spend an hour if
necessary, and we have done it many cold
winter night in rubbing the legs and body
with "wisp" of straw or hay, or an old
heavy wool cloth, till the horse is dry aud
cooled of, Driving into the barn somewhat
chilled late in the evening, that hour spent
in the horse stall put our blood into good
circulation and prevented us "taking cold"
1t is hard sometimes to do all this, but it is
the quickest, cheapest, easiest and best way
to serve horse and with such treatment a
horse will never be lame the next day. or
course the only feed given that night was
little hay.
The wolEtooth is a milk tooth which was
not shed with that set. 1t is in the hog un-
der year old and is in the COW just the
same, and is shed IN most cases in all these
animals. 1t is usually pulled to cure blind
ness, but it has no connection with the eye
it has no nerve or nerve cavity. But pull.
ing or jerking the bit irritates the gum, aud
so pull them. A Michigan physician took
pains to examine one thousand cases Of
wolf tooth and found no connection with
blindness. The professor discussed horn all
as at Darlington and reported by US at tho
time, only here he had specimen Of horn
and portion of the skull. Never burn or
cut out the lampass, but feed shellcd corn or
some thing of that kind.
FRIDAY MORNING.
At ten O'Clock the house was again filled,
and paper read by Henry Blake of Hard
wick on Fifty Years Of Farm Life in North
ern Vermont" lie said when Lafayette WIS.,
tied Montpelier in 1925 the proprietor Of
the Pavilion borrowed carpets for the suite
Of rooms for his distinguished guest, there
being none in that town, though it had been
the capital of state some seventeen years.
methods Of life in those days Wheat was
grain chiefly raised, and there being no for
eien demand for it, it became drug in the
market One man in Caledonia county who
was a miller, fattened four yoke of oxen and
his pork on wheat, and having killed his
pork placed it on a rude sled which was
hauled to Boston by the fattened oxen where
the whole lot was sold. After the inroads Of
the Hessian fly potatoes were, raised and
made into whiskey, there being 10 this town
Peacham-at one time thirty.ive distileries,
and in the exhausted fields and soil the whis-
key business has entailed its curse on the
prosperity of the third and fourth genera
tion. The Farbankses made the first cast
iron plows in 1926 In 1880 they
began tho manufacture of scales, the
necessity for which grew out of the "hemp
speculation" The latter proved failure,
but the scales have been grand success and
they have sold between that time and this
thirty million dollars worth. He then passed
rapidly over tho modern improvements of
this day.
G. S. Fassett read paper on the "Selec-
ton of Dairy Cows" Said his old method
was to get what appeared to be good cows
aud keep them, and for years he had no
idea Of testing COWS so as to know the value
of each to butter dairy. But recent ex-
perments have revealed wonderful differ
ence in cows in this respect aud he believed
that in a few years we could double the
amount of butter produced, though the num-
Der of cows should be reduced twenty y.ive
per cent. He cited some cases Of those who
have succeeded in this work. One was Mr..
Wood Of Pomiret, who used to make on an
average 100 lbs, while now as the result Of
careful breeding he has an average Of
some 300 lbs, and an income OF at least
500 per COW, or $50 above expense Of care
and feed. Mentioned man whose COW
made l6l lbs. in one week, and over 400 lbs.
in nathan "a tagfaH hia
and found five which did not pay expenses
into So each, and another FIVE which paid a
profit OF only So each, so that he was keep
ing ten COWS year after year with no profit
at ALL Mr.. Fassott told his experience in
testing his COWS, and gave it as his conviction
that multitudes Of COWS were kept in our dai.
ries which make no return Of profit to their
owners. For butter he would select Jerseys
AS they have been long bred with respect to
butter production. Their cream rises quick
er, butter is more yellow, cream will churn
more quickly aud at higher temperature,
and 50 | would use Jerseys But for the
states best interests he would use tho Ayr
shres, Shorthorns and llosteins as well, and
special grades Of all these breeds. While
actual trial is the surest test Of the milking
qualities, there are certain signs which are
usually reliable as a guide. He enumerated
as follows; Soft, velvety skin, large, open
eyes, wide apart, slim neck and tail, clean
limbs, large, crooked milk veins, large I'D
der, wel.iormed teats, wide apart with good
sized orifices at the end.
lie then gave full directions for using test
tubes to ascertain the value Of our cows
In open pans, large or small the milk room
should be kept as near 65' as possible all
the time. The white specks so annoying are
dried cream, caused by currents Of air going
over the milk, unless it is in cases of cream
standing till the whey separates, when SOME
Of the sour milk gets so hard as not to break
up in churning, Most cream will rise il