The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-12-11

| dry season. aud a liberal supply of hay cut
early and well cared for will produce as
| good IL not better cattle than too much stuff
| ing with grain, which has tendency to con-
tract the inwards and prevent thrift when
| confined to grain alone.
Quinsy, common in hogs that are exposed
| to cold and damp, is an Inflammation OF the
throat, with swelling OF the glands, and il
| this is excessive, there is danger of suffoca-
ton. To prevent ii, keep the pigs warm and
| dry. Treatment of the disease: rub mustard
! paste upon the throat, put the pigs in
warm place with plenty of dry bedding, and
give warm hnseed or oatmeal slops.
1t is not well to give much grain to colts
during their first winter. III fed too liber-
ally, then, they are quite sure to do poorly
! on pasture-feed the next summer enough
should be given them, however to keep
them growing and healthy. A pint to begin
on, and not over a quart q day later, is
sufficient the first winter. Ground oats is
an excellent grain food for colts An occa-
sional small foddering of chopped roots is
beneficial.
The orchard is the only part of the farm
that is expected TO yield two crops, and so
long as the practice prevails OF taking off a
fruit, so long shall we have com plants of
bitter rot and other evils. Not only should
the land be given up to the trees when of
bearing age, but these should be MANFRED, If
not every year, at least every third year. not
by putting small heap next the trunk, but
by spreading good dressing over the whole
surface. II the season allows, this may be
spread now and turned under by shallow
blowing. If the ground is frozsr, draw out
the manure and leave it until spring.
How 10 Make Good Vinegar.
Pure cider vinegar is the best vinegar
A. III r
cellent but much too expensive for general
use. To make first rate article from cider
is very simple matter; so much so that
many pomologists turn the entire product of
their apple archards into vinegar as the least
troublesome and often the most profitable,
use that can be made of it. 1t is only neces-
sary 70 let the acid fermentation take place
in the right temperature, with the bung
open, and little mother" added from
barrel already made and in use.
Iron bound whisky casks, which can be
purchased at small cost second hand, well
painted, are preferred for the purpose, as
those with wooden hoops are liable to prove
troublesome from breakage of the hoops and
leaking of the cask in consequence.
When vinegar is to be made directly from
the apples, the process is to grind the fruit
coarsely, cutting it up just sufficient to gain
the juice, and let the pomace remain in a
vat for several days before pressing long
enough to undergo fermentation; then press
out as usual, and leave the juice in an open
vat or other vessel two or three days; after
which draw off in barrels or casks and let
remain with the bungs out and a gauze or
netting over the orifice to keep the flies out
until ready for corking Cider should stand
nearly or quite one year before having the !
bung replaced or being bottled up.
For making small quantities OF vinegar,
there is no better place than the farm house,
l.ee -
featuring large quantities, the barrels may |
De stored In shed or clubhouse warmed by the |
rays of the sun. All packages, whether !
large or small, should be left with the buugs |
out until fully made, that the air may come |
in contact with the cider. The edition of |
little mother" assists matters, and farmers |
not unfrequently, when DESTROYS of turning |
the cider to vinegar quickly, add q small |
quantity of water-say in the proportion of |
two or three gallons to one barrel of cider
When the casks are stored for the winter !
in cellars 1.-THE preference Is given to out
houses and sheds)they should be rolled out /
In the spring and placed under q shed with |
the open bungs exposed to the suns rays, |
but the casks shaded. When the vinegar is |
TO be made from cider already produced, be |
sure that it is pure, and proceed according
to directions.
Excellent Protection Against Busting.
For farm implements of all kinds having
metal surfaces exposed, for knives and forks
and other household apparatus-indeed for
all metals likely to be injured by oxidation
or ''rusting"-we know of no SIMPLER more
effective application than that furnished to
the American Agrlculturist by the late Prof.
author of "Olmsteds Natur-
al Philosophy" etc. He used it on
air pumps, telescopes and various other
apparatus Take any quantity of good lard,
an hal q Al
resin (''rosin"JJ an amount about uai to half |
the size OF an esq or less-a little more or less |
Is OF no consequence. Melt them slowly |
together, stirring as they cool. Apply this |
WIN cloth or otherwise. just enough to |
CIV, a thin coating to the metal surface to be |
protected. 1t can be wiped off nearly clean
from surfaces where il will be undesirable, |
as in the case of knives and forks, etc. The |
resin prevents rancidity, and the mixture |
excludes the ready access of air and moisture. |
A fresh application may be needed when |
the coating is washed off 5y tie friction OF |
beating storms or otherwise. This single |
recipe will T.; worth many dollars to any one |
in the long run. There was talk of patent |
ing IL az one time, but Prof. Olmsted gave It
TO us to be published for the general public
good.
Burning Green Wood Greatly wastefuI.
Water in passing into vspor absorbs and
hides nearly /, 600 degrees OF heat. A cord
of green wood produces just as much heat as
a cord of the same wood dry. In burning
the dry wood we get nearly all the heat, but
in burning the same wood green from one
half to three-fourths of the heat produced
goes off latent and useless in the eyaporating
sap or water Chemistry shows this, and
why, very plainly. Therefore get the win
ter's wood for fuel or kindlings and let il be
seasoning as soon as possible, and put it
- H.. 49,
1t will, of course season or dry much faster
when split fine. A solid foot OF green elm
wood weighs 90 to IS pounds, OF which 80 to
to IS pounds is sap or water. As ordinarily
piled up, il we allow half of a cord to be lost
In the spaces between the sticks, we still
have a weight of about two tons to the cord,
of which fully one ton is water or sap. Such
wood affords very little useful heat; 1T goes
of in the ton OF sap. The great saving of
hauling it home dry evident-as we get the