The Osceola times., 1880-01-24
FACTS FOR FARMERS.
The Treatment of Iiorses-To Secure Good
Poultry-The Care of Lambs-Two
Glasses Of Farmers, etc. etc.


TIE TREATMENT OF HORSES.
Every owner of valuable driving
horse, or even a working horse, should
thoroughly understand the disposition
of his horse, as well a. know how to
take care OF the animal Such informa-
ton the owner of horse, We repeat,
should invariably possess, whether he
does the work OF taking care Of the
horse or others to do it for him. II is
well known that horses have dispositions
peculiar TO themselves; and they must
be treated accordingly, else the animal
will lose in condition and therefore be-
come less able TO perform the service as
signed it. We have some intelligent
horsmen in this city who profess 10 know
ell about horses, especially their own.
But we are not surprised to find one Of
these gentlemen, few DAYS ago, who
could not even tell how much food and
water a horse ought to consume from
day to day in order TO keep the animal
in good health and do labor TO the best
possible advantage. Too much food and
water given irregularlv does more harm
than too little regularly. The horse, under
the former neglect of good care, becomes
lazy, inactive, and is apt TO stumble for
want Of ambition; while the horse under
the latter treatment loses in condition
and becomes feeble for want Of nouris Ia
ment. The owner of the horse that gets
too little food is not so apt to be preyed
upon by the feed dealer as he is TO be
cheated by his unfaithful groom. The
horse that gets too much food and water
irregularly Is usually cared for by both
the owner and the members of the fami-
ly when he is absent, and is Of course
neglected.
HOW TO SECURE GOOD POULTRY.
To insure white, plump, tenderpoultry
for the table, French poultry r.lsers give
the following directions: To get a good
weight and delicate color, only meal
from grain one year old should be used
when fattcning them for the market, and
the water used in the mixing of food
should have suet added to il in the pro-
portion of three-eighths of an ounce TO
quart Of meal. A small quantity Of
course gravel should be added TO the
paste thus made. so as to assist the birds
digestive functions. Special care should
be taken not to give them food for at
least twelve hours before they are killed
SO that the lntestines may be empty at
the time of death, and the acid fermen-
tations of their contents, which would
otherwise ensus and which facilitate de-
composition, may be avoided. Plucking
the fowls should not be attempted too
soon. If featheres are pulled out while
the blood is slll fluid the vesicle at the
root of each of them becomes engorged
and the skin becomes spotted. 4 fowl
killed while digestion is going on will
hardly keep for week. By attention
to the above il is claimed they may be
preserved for fortnight in mild, damp
weather and for three weeks or more
when ii is dry and cold. A fewpieccs of
charcoal put inside viii assist in preserva.
ton.
THE CARE OF LANBs
Last springs lambs should be well pro-
vided with good sheltering houses before
winter sets in. Lambs cannot bear the
same degree of cold and damp as old
sheep. In the late fall the lambs should
not be permitted to get wet from expos
ure TO ram or snow, as they are apt to
take cold, from which they do not readi.
ly recover. To insure healthy growth
Of lambs, during the early and frosty
winter weather they must be regularly
sheltered every night and fed q little
GTnin as soon as the pastures have failed.
They shoald be fed very lightly 1t first
~ llax q sfnrtins the wool. Oats are