The National tribune., 1883-09-13

knoyi,tlge of how to make good sweet cream |
butter No doubt this is the sweetest and |
most delicious of all kinds but it is necessary |
to Use it fresh. And why should it not be so
uscd? Many years ago IL was customary to
churn the night and morning milk mixed all
together without setting it for cream. Ii was
IN this way that the fine butter given by the
early Shorthorn cows in the north of England
was churned and the butter sent in pound
prints 10 the London market was OF the very
best quality With the facilities for communi-
cation that we now possess, there is no more
reason why butter should 'be kept than
there is that our mutton or our game should
O. be kept" until its od0r pervaded not only
the house, bat the coming guest could smell
his dinner mile of, as was Oace The fashion.
GUARDING AGAINST DISEASE IN ANIMALS.
There are a class Of medicines which are ad-
veriised 10 keep animals from contracting dis
eases. and those who trust to these and are
carieSs about feeding and the sanitary cOndl-
tion of their stock Will lose in the end. Any
man of ordinary int lligence, who knows that
good air, good feed, good water, and proper ex-
ercse are the best guarantees OF good health,
will not be led into the false belief that when
his stock is well a specific remedy will assist in
lortilying against any particular disease which
may be abroad in the land. The truth is,
there is no drug or medical preparation that
can be given stock when in good health that
viii protect il from disease, and all money
spent for such is clear loss. In case an animal
is actually attacked by disease, some proved or
well-recummended remedy may be used; that
which in a state of health would have been
poison to the system IN this case may be an
antdote for the poison Of the disease already
there When men fail to observe the most
simple and most c0mmon-sense rules of health
and run after patent medicines and advertised
specifies for the treatment of diseases, they usu-
ally meet only with disappointment and loss.
GROOMING HORSES.
An exchange says that il is very common
thing among horses that are what is called we'll
gvoomed TO be cross in the stable, and 1t is no
uncommon thing to see this disposition carried
into the street. The fact that race-h0rses are
the best groomed and at the same time invari-
ably cross, is conclusive TO our mind that the
fault is IN the harsh manner OF grooming them
We often find horses that VIII stand perfectly
! quiet to be scratched with the fingers, IN fact
viii become perfectly docile when in rage
under such treatment hut the moment the
curry-comb is applied they become restless, and
often require secure f3steuings while being
eurried We have seen horses that would appear
crazy when touched with a curry comb, and yet
would stand perfectly still TO be rubbed with
/ wisp of hay or the brush. There is no doubt
many good disposi toned animal as bad his
disposition spoiled by attempting 10 clean mud
Oh his limbs with sharp curry comb. Under
no circumstances should this be done. Ii the
weather IS too cold TO admit of washing when
the mud is soft, allow it 60 dry, and then rub
with wisp of hay or coarse cloth; old gunny
sacks are best.
| TRAINING AND PRUNING TOMATOES.
We take the following notes from the report
! Of the New York experiment station: few
plants of two varieties We're trained upon a
/ trellis 10 discover the effect on the time of ma
I turity. On plants of the Mayfiower allowed
/ 10 grow upon the ground, the first fruit ma
! tured August s, while on plant trained upon
a trellis the first fruit ripened August l6. A
corresponding difference in the time OF maturity
was noticed in the Early Acme. few plants
! of the latter variety were pinched back shortly
before the first fruit had ripened and on single
plant the leaves were nearly all taken off to
see if pruning would hasten the ripening. The
fruit did not ripen earlier on these plants than
on those not pruned. We were very fay0rably
impressed with the Mayfower tomato, which
! is claimed 10 be a cross between the Early
| Acme and Testers Perfected The plants were
very vigorous, continuing fresh and green until
destroyed by frost. The fruit, which is of a
| bright, glossy red color, ripened two days
earlier, and was somewhat larger than that OF
the Early Acme, the flesh solid and un-
usually free from seed, and in flavor equal
to any other.
APPLES AS FOOD.
In recent lecture, DR.. Nichols gave some
results of the analysis of apples, with view
to ascertain their value as iood, from which
it appears that in a bushel of ripe Hubbardston
| Nonsuch there is about six pounds of soluble
nutritiye material; in Tolman's Sweet, about
Gseven pounds, and in Baldwin, about five
pounds, and this material viii vary TO a con
siderable extent in value These results agree
with practical experience in feeding apples tC
animals. When Ted in connection with meal
they serve to give zest to the appetite and Il
keep the animals in health. If cooked theil
value is much increased.
FIRE-PRooF PAINT.
Thisis said to be prepared as follows: Twenty
parts of finely pulyerized glass, twenty part
of finely pulverized porcelain, twenty parts 0
any sort of stone IN powder, ten parts of cal
cined lime, and thirty parts of waterglass (sili
cate Of Soda, such as usually found in com
merce. The solid elements having been pow
dered as finely as possible and sifted, are moist
ened and then intimately mixed with tht
water-glass This yields a mass of sirup.
consistence that may be employed for painting
. either alone or mixed with color.
PEAR BLIGHT IN MICHIGAN.
Michigan pear growers are now satisfied tha
; cultivation has nothing TO do VITA the blight
Very thorough culture and no culture at all
sand, loan and clay excessive pruning an,
entire neglect; salt, sulphur and various ferti
liZers; clean ground and sod, have all been trie
with no change or mitigation of the disease
) If our Michigan friends will use common
whitewash, they viii not find any blight
attack the covered part; blighted twigs can b
cut of when they appear.
QUESTIONS AND ANSWERS