Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1885-11-04

| WHEN AND How TO FEED HoRsEs.-A
horse ought to be fed when he is hungry,
and he ought to be hungry every day.
What makes him hungry? The constant
waste of the system. The muscles when
brought into use waste somewhat, especial
ly exercise or labor is draft upon the mus
cular system, in fact upon the whole system.
After the system has been taxed, and If the
tax is sufficient to partially exhaust or IA
tigue the animal, rest is more important
than feed; hence tho horse should stand and
rest awhile before he is fed. Digestion de-
mands a flow of blood to the organs then at
work, and as the blood has been drawn
away from them to sustain the muscular
exertion during labor, it should not be sud-
denly withdrawn and turned in upon the
| organs of digestion-hence let him rest, and
after an hour or so, he will be found keen
and 'sharp SET"
There is probably no food so good for
recuperating exhausted muscles as good,
| sound, heavy oats. They are easily digest
| ed, nutritious, muscle building and blood
making in a high degree. They are little
heating, do not tend to making horses sweat,
and on the whole are the best food horse
can have. Barley is very good, not equal
to oats. Indian corn is poor substitute,
the animal to sweat. As to system, a horse
ter when these are digested, OF water should
be given half an hour at least before feed
ing. Horses often have dyspepsia. induced
by being fed warm, or bel g worked after
full meal. The practice of feeding hard
worked horses at noon and working them
immediately after, is of doubtful utility.
Horses will go eight and probably ten
hours without food if properly fed at even
ing and morning. They should have water
more frequently, but never when hot
american Agricult,rist for November.
PITTINa CABBAGKs FOR WINTER.-In
the usual way of keeping cabbage in winter,
there is considerable loss by freezing and
decay. In attempting to avoid this waste,
we have tried with success the method of
pitting here described. A long pit, three
feet deep, and little wider lit may be
made as wide as desirable), was dug out on
a part of the field where the soil was dry
and sandy, and there was no danger that
water would enter. The bottom of the pit
| was loosened up, so that the first tier of
cabbages were planted in it, the stems be-
ing set so deep that the heads rested on the
soil. The cabbages of the next tier were
set alternately between the lower ones, hav-
ing the roots partly in the soil. A third
tier was placed on the second, but reversed,
with the roots upwards. All the soft heads
were put at the top Straw was laid be-
tween the stems, leaving the roots out, and
earth was thrown upon the straw, burying
the roots three or four inches. In pulling
the cabbages, the roots were all taken up
with them, and not cut off. A covering Of
boards was laid on the pit, to shed rain.
In the spring these oabbages came out in
I the best condition; the soft heads had filed
up, and none of the cabbages had been fro
zen. The pit was filled with selected cab
bages, with intention of keeping them for
spring. The same plan has been tried for
several ears, and always with satisfaction.
Neighboring farmers have adopted it, and
continue to use it in preference to any o her
msthod.-American Agriculturist for No
Ucmber.