The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-07-24
To Keep Hogs Healthy.

give them access 10 pure water-eyen
though you should be compelled to diga
deep well for that purpose; agood pump
and plenty OF suitable troughs, cleansed
every week, will cost but little and will
always prove a valuable outlay. Pro-
vide, also in the dryest part Of the field,
a good shelter, both from sun and rain.
A few rails properly arranged two or
three feet from the ground, covered with
a stack OF straw or coarse prairie grass,
will be an attractive place for the entire
drove.
In troughs, near by their resting
places, two or three times each week,
place O composition of salt, soda, red
pepper and ginger. To four parts OF
the first two articles, add one part Of the
latter. Oar common red peppers will do
very well; they should, however, be
well-pulverized, and all the ingredients
thoroughly mixed. Most healthy ami.
mails will readily devour salt. To obtain
it they will also take the alkali and the
stimulant. The compound will not in.
iure bird, beast, fish or man. 1t is not
offered as a patent remedy, bus simply
as a preventive of the injurious effects
of the foul gases and the pestiferous filth
in which hogs have been allowed to
wallow. Continue their usual summer
feed, whether clover, bran, meal or
corn.
How TO Buy n Horse.
The Rural NeiO Yorker says: AN
intending purchaser should have the
horse brought out before him, and watch
the animal al he stands at rest. II the
owner is continually starting the horse
into motion and urging him to show
off, something may be suspected, be-
cause it is when the horse is at perfect
rest that his weak points are divulged.
If the horse be sound he will stand
square on his limbs without moving any
one of them, the feet being placed fat
upon the ground and all his legs plump
and naturally posed, II n foot be
thrown forward and the toe pointing to
the ground and the heel raised, or il the
foot be lifted from the ground and the
weight taken from it, disease or tender
ness may be suspected.
Cheap Bean Poles.
Professor j. P. Steele, Mobile, Ala,
makes bean poles Of the common canes
or reeds growing in abundance in South
ern swamps.' Choose specimens about
the size of a mans little finger, set three
to each hill, in triangular form around
the plants, bring together at q conve
nient height and bind with a bit OF fne
wire, then clip the tops of wen with
pruning shears. Three supports, the
professor finds, are much better than for
the vines to lap over each other, as they
are compelled to do in the ascent Of q
single pole.
Domestic Hints,
SALAD DREssIYe.-Three eggs, one
tablespoonful of sugar, oil, mustard,
scant and salt, and one cup OF vinegar,
and one cup of milk. Beat the eggs
and add the other ingredients; then stir
all together over a kettle of boiling wa
ter to thickness of boiled custard. This
will keep good two weeks in o closed
bottle if kept in a cool place.
HoMINY MUFFINs.-Take two cups Of
very fine hominy, boiled and cold; beat
it smooth and stir in three cups Of sour
milk, half o cup Of melted butter, two
tablespooniuls of salt and two table,
spoonfuls of white sugar; then add three
eggs, we'll beaten, one teaspoonful of
soda dissolved in hot water, and one
large cup Of -four; bake quickly.
CARE OF HANGING BASKETS Hang.
ing plants, whetherin baskets or in sus-
pended pots, are more apt to become
over-dry than others, and need special
care. Baskets are best watered by
plunging them in a bucket Or tub Of
water, allowing them to get thoroughly
soaked through; Of course dripping
must cease before they are returned TO
place.
KILLING FLEAs ON Docs. Dip the
dog into q deoootion of pennyroyal once
O week, or scatter the herb in the dogs
kennel once a week. If you cannot
procure the herb, buy the oil Of penny
royal, saturate a string with it and tie it
around the dogs neck; the string must
be saturated with the oil nce q day for
one or two weeks, when the feas will be
driven of.
BEAN Sour. Take a cup and a half
Of white beans and boil in two quarts OF
water till SOFT, then pour into q colan-
der and forcs tho beans through it; put
into a pot a spoonful OF lard, a slice Of
bacon cut into small pieces, two spoon
fuls of -four and an onion cut fine; stir
the ingredients until the -four is brown,
then add the bean liquor and beans; boil
n abort tirne and beforA eendinp To the
table toast some bread and put into the
soup.
CHOCOLATE EcLArRs Take the
weight Of four fresh eggs in the sugar,
and half the weightin flour. mixing with
the latter half a teaspoonful OF cream Of
tartar and a quarter Of a teaspoonfu( of
soda very thoroughly, or the cellars will
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