The Osceola times., 1880-11-06
OATS AND CORN ron HoRsEs.


n roou--Notes.
OATS AND CORN roH HoRsEs.
The Omnibus Comrany Of Rouen
brings its testimony to the satisfactory
substitution of half The feed OF oats, 10y
maize. This change has been in opera,
ton since 1876. Only the maize, instead
of being crushed, is cooked, and then roll
ei in bran. so as to be coated with the
latter. as an almond with sugar in the
bonbon. The horses in the old system
received seventeen pounds OF oats, win
hay and straw, per day. Now tney are
allowed one third less hay, nine pounds
of oats, seven pounds of maize, and two
and three fourth pounds OF bran. A
carriers company in the same city since
1866. has completely dispensed with oats;
the maize is mixed whole with the chop
ned hay and straw; eighteen pounds
maize. ten pounds hay and seven OF
straw constitute the daily ration, and the
horses execute work IRON twelve to
twenty miles per day. In Belgium
crushed beans are commonly given with
chopped straw TO horses.
WHY BEES WORK ~ THE DARK.
Every one knows what fresh honey Is
"a clear yellow syrup, without any trace
of solid sugar in it. After straining, it
gradually assumes a crystal appearance
it candies, as the saying is, and ulti-
matelv becomes a solid mass of sugar.
1t has been suspected that this change is
due to Photographic action-the same
agent which alters the molecular ar
rangement of the iodine OF silver on the
excited collodion plate, and determines
the formation of camphor and iodine
crystals in bottle, causes honey 10 as
sumo crystalline form. Mr.. Scheiber
inclosed honey in well-corked TASKS,
some of which he kept in perfect dark
ness, while the others were exposed TO
the light. The result has been that the
portion exposed to the light soon crys-
talzes, while that kept in the dark re-
mains unchanged. Hence, we see why
the bees are so careful to obscure the
glass windows which are sometimes
placed in hives. The existence Of the
young depends on liquidity of the sac-
charine food presented TO them, and if
light were allowed access to this, in all
probability it would prove fatal to the
inmates in the hive.
CURING BALKY HORSES.
i would prepare myself with good
got taste OF that already, and still he is
master. But some fine day when ! am
at peace with myself and all around, |
would hitch him to the buggy, turning
his head TO the village. He goes halt
the way very well indeed then he be-
gins to consider that he has gone far
enough in that direction and stops. !
step down; he expects me to use the
whip. As criminal treat him on the
silent system. ] push him back little
out OF the way. show him the strap,
putting it to his nose. go TO the of side
and buckle 1t to his fore leg, close up to
his breast, throwing the other end over
his shoulder; | then raise his N, ar foot
and fix il with the hoof nearly touching
the belly. This done, say NOW old
chap, you just stand there" ! don't
smoke, so take paper IRON my pocket,
and finding place wher re | can sit down,
and he sees me, begin TO read. This is
something he did not bargain for, and
the novelty of standing on three legs
somewhat diverts his mind from the
cause that stopped him. think this is
the chief point to be gained and the most
humane. When the strap is taken oil
show it to him, caress him little, and
we move on without irritation. The
strap will now become part of the har-
ness for q month or two, till at last the
sight of will act as a talsman.-Cdaddd
Paper.
MILK AE FOOD.
Unadulterated, undiluted, unskimmed
and properly treated milk, taken from a
healthy COW in good condition, and pro-
duced by the consumption of healthy and
nutritious grasses and other kinds
food. contains within itself, IN proper
proportions, all the elements that are
necessary to sustain human life through
a considerable period of time. Scarcely
any other single article of food will do
this. When we eat bread and drink
milk we eat bread, butter and cheese.
and drink water, all of them in the best
combination and condition to nourish
the human system.
All things considered, good milk is the
cheapest kind of food that we have, for
three pints of it, weighing three ano
three-fourth pounds, and costing nine
cents. contain as much nutriment as one
pound of beef, which costs eighteen
cents. There is no loss IN cooking the
milk, MS there is in cooking beet, and
there is no bone in it that cannot be eat
en-; it is simple palatablc, nutritious,
healthful, cheap, and always ready ior
use, with or without preparation. This
is TO say that, chemically, 81 pounds OF
milk is the equivalent 10 one pound OF
beef in flesh. forming or nitrogenous con
stituents; and S.l7 pounds of milk is the
equivalent of one pound of beef in heat
producing elements or carbohydrates.
We must therefore assume from the
data offered, that the relative values OF
beef and milk rs human food are as three
and half TO eleven and a half, or as lin
round numbers) | TO 3 l.3. II milk is
eight cents per quart, then it is equal in
food value to beet AT twelve and a hat
cents per pounds; and vice versa, when
beef is at twenty-five cents per pound
then milk should be sixteen cents per
quart, calculated on its food value. We
thus see that, at any ruling prices, milk
is certainly one Of the cheapest, If moi
the cheapest food that can be furnished
to the family, while all experience is il
favor of its healthy qualities.-JouTpa
Of Chemistry.
Reports from the South are favorabl,
for an abundant rice crop.
The cattle exports from this country il
the past six months have amounted L
nearly S23,000,000.
Two Georgia farmers grew 500 bushel,
of Irish potatoes on one acre of land anc
sold them for S400.