The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-12-25

- 0A 3D. HNA -
spoonful Of saleratus in a pint Of warm
water, and in the latter case give an
ounce Of laudanum administered in the
same way, and if not relieved in fifteen
or twenty minutes, repeat the dose.-
Laudanum is a sure cure in any case of
collie, il administered in time, and should
always be kept on hand by those owning
horses.
Chickens on the Farm.
The farmer builds expensive houses
Tor his horses, hogs, cattle and sheep,
and feeds them upon the richest produce
of his broad acres without stint; but if
his wife, son or daughter has the enter
prise TO keep a few fowls, they are
grudgingly given some old shed OF the
boughs Of some tree, and they 60 with
out food or drink except that which their
own industry provides, and, if hunger
drives them TO the garden in search Of
food, they are met with a tornado OF
sticks, stones and clods; and yet these
same fowls are expected to supply the
farmers table with eggs, and If they fail
to do it, it is claimed that fowls are not
profitable, and no matter when the hen
dies, she owes her owner a quarter.
Management Of n Colt.
A horse can be broken to stand for one
to get into the carriage in this way: First
and always be gentle. Only nervous,
eXcitable horses have such tricks, and
whipping makes them crazy. Harness
the horse, but at first leave the carriage
in the barn. Tie a cord around one fore
foot, pass the other end owe the girth.
Take up the foot first with your hand,
but once up hold it there with the cord;
then drop the foot and lead him a few
steps, and at the word whoa, stop him;
at the same time draw up the foot with
the cord. In a short time you a walk
behind him, driving by the reins, and
bring him TO a stand by the word and
the cord. Now hitch him TO a strong
wagon, and hold up the foot by the cord;
or better, if you have a man with you at
first, let him hold up the foot wkile you
get into the wagon and draw up on the
cord. When you are ready to start,
slacken the cord and drive on, holding
it all the time in your hand. He will
soon learn that you are his superior. A
horse disposed to rear or kick can III a
young horse) be broken by tying the
cord to a hind foot and passing it over
the girth, tying the other end around the
under jaw Gt should never be drawn
tight around the foot or jaw, giving just
length enough for the horse to take a
reasonable step. 1 have broken the
worst kicker 1 ever saw in this way.
To Handle the Hog for Fin Pork.
To those uninitiated in the manage
ment of pork, a few words on that sub.
iect will now be in order. 1t has been
found that the flesh of animals killed in
the latter part of the night will keep
much longer than when killed in the day
time. The reason why this is so is that
exercise draws the blood to the extremi-
ties and distributes it in its then heated
condition through all its veins. After
rest it gradually returns to the vitals and
circulates more sluggishly. It follows,
therefore, that if the animal is then
killed, the arteries and large veins being
cut, the blood is at once emptied. But
If killed while the blood is at the surface,
distributed through all the small veins,
it will not be discharged; and as blood
corrupts sooner than flesh, the latter is
more apt to spoil. Hence the flesh of
Annals that have been highly heated or
hard driven will scarcely keep at all.
The hogs, being killed and properly
cleaned, should be allowed to hang from
twenty-four to thirty. six hours, accord
ing to size, aud in as cool a temperature,
short OF freezing, as possible, in order
that all animal heat may escape. Then
separate the head from the body by first
making a clean cut just behind the ears
all around and clean to the bone, when
by a d~exterous twist it will be brought
away at the socket-joint between it and
the neck. Vito a keen knife then cut
q straight line down and along each side
of the back bone, from one end of the
hog to the other, and with a cleaver or
saw separate it from the ribs on either
side, and you have the hog in halves.-
Pull out the leaf.fat and so proceed un.
Ill the entire lot is so treated. Now lay
ing g side of the hog on a firm bench or
block, cut the legs off with n c~leaver Just
above the hook and knee joints. Out
the hams and shoulders the desired
shape, trimming them of all ragged flesh
and fat, and leaving the sides in one OF
two pieces, as may be preferred, after
having taken out the ribs and divestine
them of their irregular edges, which
latter, together with all other scraps and
trimmings, should be converted into
sausage, the upper half of the head ia
be boiled and the flesh part made into
soused cheese, and the feet into souse-
the upper half of the head to be divided
from the jowl or lower half by drawing
a line from the corne OF the mouth with
the knife down to the bone, and cutting
through the later with a c%leaver. So
proceed until the whole lot is thus dis
] noaed nj