Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1881-02-10


no saliva, and the saliva assists in diges-
tion. When food is maSticated, the act
rumination causes the saliva to flow
and mix with food. We have expert
mented, and find that when fed alone
dry ground feed is better digested than
when fed wet.-National Live Stock
Journal.
"How BEST TO REMOVE WARTs?"-
This question was discussed at the last
meeting of the Conn. Boerd of Agricul-
ture. One gentleman said large wart
on the udder of his heifer prevented her
being MIXED. He was recommended to
apply grease or oil, at frequent intervals.
Boiled linseed oil has been thus used
with good results. In one case men
TONED, number of large warts were re-
moved from various parts of horse by
bathing them in a weak solution of pot
ash. When warts are small at the base,
they may be removed by string fire.
quently tIghtened-"tied of" as it is
sometimes called. Warts are more fire.
quent and abundant on young than old
animals. They often disappear very
quickly and without any application.
The methods for curing human warts
would make very curious list, exhibit
ing many strange and fanciful whims.-
American Agriculturist for Feb. 1.
BREAD-MAKING IN WINTER. House
keepers sometimes object to the use of
the dry yeast-cakes purchased at groce-
ries, because bread made with them is
SO slow to rise, especially in winter.
like to use these cakes in hot weather
on that very account. The bread sponge
never sours on the hottest nights. But
in winter it is advisable to set small
sponge in the afternoon-about four
o'elock-in this way: A scant pint of
flour is mixed with a pint and half OF
warm water. To this add cake of
yeast previously soaked in little warm
water (taking care not to scaid the yeast,)
and beat ali well together. By Z o'clock
this, if kept covered in warm place
near the stove, will be very light. Now
set your blesd sponge as usual, using
this smaller sponge for your yeast Gov
er warm, and in the morning you will be
almost sure to find it very light and en-.
tirely sweet. Now, if you have good
deal to attend to, you can defer knead.
ing the dough until after breakfast, pro-
vided you stir in considerable -four and
mix it thoroughly with the spoon.
THOROUGHBRED GOBLERs.-Thorougl
breeding in the poultry yard pays quite
as well as among larger animals, though
very little attention is paid to it. Most
B. farmers are satisfied with breeding tur
keys from the runts of the flock, which
generally means birds Matched in Au
gust or September, which have not moi
had time to mature for the Thanksgiy
irg and Christmas markets. Toms
weighing Is pounds, and hens 10 pounds
will indeed perpetuate the race, bu
there is very little prolitin breeding sucl
sock, when birds a third or more heav
ler, are within their reach, and can bt
bred with no more care or cost. The in
PRODUCTION of thoroughbred Bronze OF
Narragansett gobbler, weighing twenty
pounds or more, at eight months from
the shell, among flock of mongrel tur
key hens, will add from three to five
pounds weight per head to the turkeys
rsised the first season. The cost of such
q young cock is not far from So. Sup
pose hundred to be raised. the gain
would be about 400 pounds, which, al
the price that Rhode Island turkeys
brought the past season in Eastern mar.
kets, 20 cents pound, would be $50. AS
turkeys with good range get their own
living through the summer, the most of
this il clear gain. 1t will pay those who
raise turkeys to invest in thoroughbred
gobblers.-American Agriculturfst for
Feb. l.
WARN FooD FOR EowLs-The Poul-
try Monthly says: After an experience
of several seasons we have adopted the