The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-08-22

. ,easpoonful Of Paris green and gill
- master 70 three gallons Of water. My
re;ghbor. who cultivates 30 acres, uses
Ave tablespooniuls Of green and a gal
Ian ~ PLASTER TO barrel Of water. l
Ma \ rows, and treated 50 Of them
with tablespoonful Of poison In three
Gallons Of water on Saturday. This
ns;yhbor sent mo word on Sunday TO I
nse The plaster. did so on Monday. |
tuesday had 10 20 over the first 81 I
rows again. Those where the plaster |
was used were three days afterwards |
much Gree ner and taller, and still show |
= METER growth and color This think
much the cheapest and best manage
ment for large vines. For small ones
take fruit can, punch holes IN the bot
tom, nail Hath 70 the inside q the can
for handle. and sprinkle the Paris
green with SO or 90 or even ~ times Us
bulk OF plaster. II can do this while
The dew Is on do so, II not pat It on
when the vines are dry, only stopping
for heavy wind. An active man can
poison Eve or six acres day in this way
n field Of small vines.
CONTROLLING VICIOUS H0RsEs.-A
new and very simple method Of train
nc vicious horses was exhibited In
West Philadelphia recently and the
manner in which some of the widest
horses were subdued was astonishing
The FIRST trial was that Of akicking or
.bucking y mare, which her owner
said had allowed no rider on her back
for 4 period Of five years She became
tame and gentle in about as many min
utes. and allowed herself to be ridden
about without sign of her former
wildness. The means by which the re-
snlt was accomplished consisted OF a
niece OF light rope, which was passed
around the front Jaw Of the mare, just
above the upper teeth, crossed In her
mouth and thence secured back TO her
neck. II was claimed that no horse
will kick or jump when thus secured
and that ssbucking" horse, after re-
ceiyiDg the treatment a few times Will
abandon his vicious ways forever. a
very simple method was also shown Dy
which kicking horse could be shoe
II consists in connecting the animal 4
head and tail by means Of arope fasten.
"a 10 the tail and then TO the bit, anc
drawn tightly enough TO incline the
horses head TO one side. This, II 4
claimed, makes it absolutely impossible
for the horse to kick on the side Of thu
rope. At the same exhibition, horse
which for many years had 70 be bound
on the ground 10 be shod, suffered tn
blacksmith 10 operate on him withou
attempting to kick while secured IN tn
manner described
Hor-wEATHER-M MILK AND PUFF
Crnps.--I can assure our cheese-mak
ing friends in Missouri and elsewhere
who have milk hat in hot weather
faulty by reason of irregular milking Q
other cause-makes floating or pun
curds, or makes curds so hard that the
will not bear acid without becomin
crumbly and insipid when pressed, tbs
they need not despair Of making q sounc
marketable, wholesome and desirabl
cheese, by little variation from "a
common methods Of making II the
will provide place for curing IT whic
will maintain Temperature between y
and 81. temperature Of ~ being q
most desirable. When night and mori
ing's milk are mixed the followin
course Is advised: Air the milk
much as possible, and keep II CO..
enough to remain sweet. Use renn'
moderately; only enough 70 cause cur
ing in 20 minutes II applied IT 81,
in Is minutes II applied at sV. !
whey, either sweet or sour, should
used either in the milk or in the prepar
ton Of rennet. The common practi'
Of soaking rennet in whey, and Of pu
ting il into milk, to hurry response
the hot iron test Is always objectio
able, but more especially
when hot weather milk Is
be treated. Whey once separated fro
the curd should have no further come
ton with cheese-making. Renne
should always be soaked In weak bril-
"a pound Of salt 70 one gallon Of Wal
and often enough TO keep the stri
pings sweet and pure II preferre
rennet extract Mt the rate Of ] ounce
800 pounds Of milk may be used ID :
place Of rennet- Cut the curd early a
very fine, SO a. 70 make the separatl
Of the whey As rapid and complete
possible. Heat not higher than 49,, =
not faster than degree in 2 minute
Stir enough to secure even heating .
70 keep the curd fine till Il IS dipped,
the whey Is drawn. Dip when the Gu
has become SO firm that upon pressi
In the hand 1t will open Q part as
hand l. opened. DO not wait for
whey to sour or for any hot-iron te
but dip always before souring becon
apparent. Stir enough 70 keep the CT
draining freely, and 70 keep i 4
enough for sailing evenly till Il beg
to feel soft and silky and TO have q In
cheesy odor. This usually requi
from / to 5 hours, according 70 the RI
ness Of the milk before setting,
- - Il4nd q