Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1880-10-14
AGRICULTURE. :

THE HORSES BREAsT.-Supposing
the team to be in the very best possible
plight for heavy seasons work, If a
badly fitted collar be put into use, the
favorable condition referred TO VIII
count for no considerable sum as a
factor In the springs work. Whel IL
is considered that every pound of 'arth
moved by the plOw or disturbed oy the
harrow or seed drill, and every rod
traversed by the reaper o. wagon
comes by power obtained oy ulrect
pressure upon the horses breast, the
Importance of looking T. the surface
which performs so imrsrtant part,
first. last and all the lime, should be
apparent. 1t is tb, heavy and con-
slant pressure upor the breast In plow-
in0 that endsnga's the breast of the
horse. There j. no let up of the pres
sure. as in prpelling the wagon, for
In the latter case, when the load goes
down an iy1line, the collar leaves the
breast. pi-lng a little respite from the
nressure allowing the skin and hair 10
nort WITH its moisture, and the shoul-
SarS % take rest. But in plowing
thos. Ia no such chance OF relief. The
vNn3SSuTS Vi Il COl1dL lS ASoI
I'D sweat producing process, and If its
surface is not absolutely smooth, and
its texture the most even and pliable
that it Is possible to secure, the surface
will soon show the effects, and your
fitted horse is quite unit for work.
At the time of shedding the spring coat
the horse is much more liable TO collar
gall than at any other time, because the
skin is made sensitive by shedding the
hair. Many farmers practice careful
washing OF the breast, morning and
evening, in cold salt water. 1t is be-
lieved that this--using common
phrase-hSrdens the skin. There can
hardly be any doubt of its beneficial
influence. By keeping the breast
bathed in the manner named, and the
surface of the collar smooth and clean,
the breast can generally be kept clear
of harm. Yet as stated, plowing Is the
trying work, and during the season
for this, unusual vigilance will be in
order. 1t is only now and then that
YOU find a collar-maker who in every
respect makes first class collar. Hunt
this man out and buv of him.
GRAPE VINEGAR AND CIDER V INEGAR.
Vinegar from grapes may be made rs
follows: The wine Is stirred into
large tun which contains lees, and
when thoroughly mixed is squeezed
by pressure through cloth sacks into
an iron-bound vat, whence, after STAN
ding some hours, il is drawn off into
casks for fermenting. These casks
have only small opening at the top,
j n@ Tat
ST degrees Fahrenheit. After four
Teen or fifteen days, the vinegar, now
formed, is drawn off Cautiously, so as
not TO disturb the sediment) into bar
rels which contain brentwood chips.
This clarifies it, and after standing 3
few days it may be syphoned of into
the casks in which it is TO remain.
The residue, containing 'mother," Is
employed to ferment all the subsequent
quer by simply pouring the latter
inlo the cask that WAS used previously.
To make vinegar from cider, the fol-
lowing recipe Is recommended: Place
in the cider barrel small piece OF
bread soaked in vinegar, or else piece
of sour dough. Add about a pint OF
vinegar, and set the barrel in q WARM
place as TO S5 degrees Fahrenheit
Malt will produce the same effect as
the dough, and so will yeast or lean
meat. The vinegar will clarity itself
by settling, &nd on being drawn Of,
from the top by means OF syphon,
clear liquid is obtained. A good table
vinegar may be obtained by dissolving
three pounds of white sugar in a gal
Ion OF water and fermenting with
yeast.
THE POULTRY GARD.-The value Of
pure bloods is now we'll established.
This month is good time to clear out
the old mixed fowls and procure few
specimens of one of the best sorts !;
both the pleasure and profit of poultry
raising will be increased by raising
some one OF more of the select brood.
WAsPs' nests are frequently ignited
hV sonae chemical action SuDDOSed TO