The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-01-22

1
answer the purpose of an artificial
scratching place in summer; but IN
rough, wet weather, or in winter, the
fowls must be employed indoors to pre-
vent forming bad habits, or to cure
them if already formed. All the grain
remaining at the scratching at
night very likely viii be devoured by
rats and mice. However, by exercising
moderate degree of calculation, one
will eontrive to throw down just enough I
in the morning to last till the middle of
the afternoon, and the remainder of the
days allowance can be given before
dark.
THE DEMAND FOR HEAVY HoRsEs.-l
During the past Is years there has been
a great change in the demand for horses
in this country. Formerly nearly every |
enc bred in relation to speed and endur- !
ance. Nowa large proportion of farm |
ers breed with view of increasing size |
and strength. This change is not the |
result of caprice. There has been a |
steadily increasing demand for heavy
horses, and a corresponding falling off |
in the demand for light ones. Fashion
has had little to do in this matter.
Heavy horses are wanted because they
supply an existing want. From present
appearances it viii be many years be-
fore the supply of heavy horses will
equal the demand. The country is now
well supplied with horses. At no time
in its history, perhaps, were there as
many horses to a given number of in
habitants as at present. Small, work
horses are low, but heavy draft horses
continue to be high. The importation
of Clydesdale and PercherOn-Norman
horses increases every year. The first
that were brought over were regarded
as very uncertain ventures. At present
they are of no doubtful value. The i'm
porters of horses from France and Scot
land have suffered none of the reverses
of the importers of shOrt-horn cattle.
With rare exceptions they have become
rich. From present appearances we
shall soon be sending Clydesdales to
Scotland and England, and Normans to
France and Belgium. The value Of
heavy draft horses was recognized in
the old world before it was in the new.
!, Now that their worth is appreciated
here, all persons having teaming to do
seem anxious to procure them. In this
5 city the average size of horses appears
to increase every season, and the like is
true in nearly every city in the entire
country. Large horses are less liable
5 to injuries from the swinging of the
poles of wagons than small ones. Their
bones are frmer, and they are common
D.. ly more hardy. Large horses are more
t economical as respects harness, stall
f room, feed, and work required to take
e care of them. A large proportion of
0 the teaming now done is over short dis
B, tances, and it is more important to
n draw large load than to make the trip
T quickly. Before the introduction of
Y heavy draft horses, the teaming in the
!. billy and timbered portions of the coun-
Av-- ,1xaf4wr
e Now oxen are being superseded by
e heavy horses in all these sections. Per-
;. sons travelling for business or pleasure
T now ride in cars instead of stages.
d There is still large demand for horses
e of moderate size for drawing street.
cars, but breeding stage-hQrses is a
business of the past. In all the cOun-
:. tries of eastern Europe heavy horses
i are taking the place of light ones in
: general farming operations. That
y American farmers will soon generally
a employ heavy horses in field work seems
d certain Chicago Times.
II SOME NOTES ON BUTTER.-Butter is
e not a manufactured article in the sense
IS that cheese may be so considered. The
G former is, strictly speaking, a product
T of the dairy; the latter is that and more
Il too. The one is practically unchanged
q passes; the other, by the introduction OF
a foreign substance and by the changes
a wrought by heat, is more completely a
, manufactured article than butter. Yet,
d Notwithstanding this, butter is less uni
J form in quality than cheese, although
II one would think, considering the differ
Il ences in the methods of making, that
/ the reverse would be the case. Between
n ''gilt-edged -" and ''grease" butter there
q is wide gulf into which is plunged all
,e those grades of good, common, poor,
Is imperfect and bad articles of cOnglom-
n Grafton called butter, and which make
al up the ninety-ive per cent. of the but
5, tiers which find their way to the mar
II kots; for, strange as it may appear, only
OI five per cent. of all the butter received
4 at our great markets throughout the
X country is of such a character as to pass
st for first-class or the real sgilt-edged - ar
v ticle. This last, the perfect butter, is that
Is which always commands the highest
r price, takes the strongest hold on the
+ appetites of men, and is never found in
TX market in too large quantities. Poor
)r imperfect butter is always despised. II
he is an outcast. The poorest laborer, who
- earns enough to pay for a good living
d every week will not eat it. 1t is rejected OF
De men, and it would have been better had
Oh it never been made. The system OF
7. creameries and the improved methods
pc practiced in our best private diaries
Is have led, in recent years, to the prOduc-
IN ton of butter of greater uniformity, and
of generally higher grade than was com
H. monty put upon the markets a dozen
az years ago; yet to-day the criticism upon
at the butter in our market is that il lacks
y uniformity, it is deficient in high quail
IN ty, and not enough of it comes up to the
At high-water mark of GA No. l." Some
ID of it, much of it, does, of course; but
re there is too much poor butter handled
ID in all the markets. Among private
r diaries there are the most widely differ
'e ing practices and customs employed in
g all the details of butter making, from
G. setting and Swimming the milk to the
% marketing of the product. In SO simple
le an operation as butter-making one
re would hardly think it possible for SC
sc many variations and modes of procedure
D, to be employed as are found among pri-
r vate dairymen. There is the setting OF
,e the milk in deep and shallow cans OF
D pans, the Swimming of the milk, the
lie churning of whole milk, the scalding OF
le heating of the cream, the different
2. modes of churniDg, the working and
not working, washing and not washing,
sailing and not sailing of the product
and score or so of other differences and
E. contradictory practices. Some dairymen
d practice one of the above modes, others
q the reverse. And this rule may be safe
Al to follow: Whatever leads to the max
J. ing of choice article, for which pay