Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1885-08-27
The farm aud ;firesiae.

is apt to bring the resting-foot down sud-
denly, often seriously injuring the coronet:
The remedy is boot covering the part
likely to be most injured. Lying. in the
gangway may be prevented by placing
bale or rope behind the horse, preventing
gangway may be prevented by the same
means. Rolling is the most difficult to
cure. The most feasible plan is to keep the
skin of the horse free from sweat and dirt,
which induce itching; and also to allow
the animal to roll in soft ground when
sweaty and tired. A roomy stall, with
sides slanting up to the perpendicular walls,
but box-stall will be the best prevent
i've. Severe strains of the loins, even frac-
ture of the hip-bones, and other dlsablll-
ties, are often the result of rolling in the
stall. Tying in the stall at the extreme
length of the halter, results in sprains and
strains in the attempt to rise.
Kicking is one of the worst vices to which
horse can become addicted. If the habit
is not inveterate it is cured by hanging a
sack we'll stuffed with hay so it may strike
the animal in the rebound from the kick.
Let him kick this innocent dummy until he
is tired. Then he is apt to quit forever,
A horse that kicks from being touched by
the whiffle-tree or other substance touch
ing him should be Immediately taken out
becomes tired. The Whiffietree should be
padded so as not to seriously injure him.
It may then be lowered so as to touch his
heels when he moves. When he ceases to
kick he is generally cured entirely: The
remedy may seem severe, but kicking
horse is worthless, because always most
dangerous. In lieu of the whiff1etree sack
stuffed with hay may be suspended so twill
touch his heels in the stable. But a con-
firmed kicker should be sold to work in a
heavy team where he cannot do much
harm.
PLANT FooD AND STIMULANTs.- The
common idea of stimulant is that it is
something that has no nutritive quality, but
which eXcites the system to activity at the
expense of it's reserved vitality. A reaction
always follows it, and leaves the man or
animal minus just so much vital force as has
been brought into abnormal action by the
stimulant. If man is weak from hunger
and dose of brandy is given, the system
is "braced up," as we say, for time only;
increased exhaustion follows. But If a
quantity ofquickly digested food as nutri-
braced up but actually strengthened, be-
cause nutriment is given which at once re-
places the exhausted force and matter OF
the blood and muscles, and so repairs and
builds up. This difference is very easily
understood. Now there is very common
impression among sfarmers-which is un-
happily cultivated by some writers-that
artificial fertilizers are all stimulants and
are not plant food. This is a very great
mistake. Plants will not take stimulants.
They will not take in any nutritive elements
in excess of their requirements. If we use
salt or plaster or phosphates and find that
49, Sc fol hn ic tho
soil was deficient in the elements contained
in these substances, chlorine or soda, sui
phurlc acid or lime, or phosphoric acid, and
because of the absence of these necessary
elements plants cannot take in any other
food which they need. Plants must have
a complete food supplying every necessity
or they will either refuse to grow or only
grow in stunted condition.. It is therefore
quite wrong to consider any special fertil-
izer which may be found to help the growth
of the crop as stimulant, because it is really
plant food and necessary nutriment, which
not only adds to the substance of the plant
itself, but enables it to appropriate large
amount of other food from the soil which
weakness and the incompleteness of the
food.-Neac York Times.
ROAST MEAT.-Meat to be roasted, espe-
cially beef, should be put into very hot
oven, so that it will cook quickly upon the
outside. The juices are thus retained,
which would simmer out into the dripping
pan if the oven were only moderately warm.
Roasting meat should be thoroughly dredg-
ed with -four before being put into the oven
but should not be salted until partly cooked,
as salt extracts the Juices from raw meat.
Beef should he cooked forabOut fifteen min
utes for every pound if it is to be eaten rare,
which is the most healthful way to eat it.
Mutton requires about twenty minutes to
the pound, lamb little more, as the latter
should never be served rare. Meat, Venison
and pork require long roasting. -Four or
five hours is not too much, and few slices
of salt pork should be skewered over the
top. Venison may be wrapped in crust of
pastry, which keeps the juices from escap-
ing. Ifpork is ever fit to be eaten, it is only
when thoroughly done, and should be roast
ed from three to five hours. A roasting pan
should be furnished with a rack or CRATE
upon which the meat can be placed. 1t is
thus prevented from becoming ''soggy" by
soaking in the gravy. 1t should, however,
be basted frequently.
THE ODoR OF THE HAY FIELD.-Going
from New England to a western State many
years ago, the writer was struck with the
difference between the two localities in the
haying season. In the older States the air
at haying time is redolent Of the most de-
lightful fragrance, making it a pleasure to
be out of doors. At haying time in the
western locality there was only a clean,
weedy odor, quite unlike that to which we
had been accustomed. In looking into the
reason for this lack of pleasant odor at hay
ing, we examined the hay, and, while all
the usual grasses were present, we could find
no trace of the sweet scented grass, anthox-
anthum odoratum, so common in eastern
meadows. In itself this grass has little
value. Indeed it's chief merit lies in the
odor. This is developed as the herbage
dries, and few spears of this grass will lnl-
part its fragrance to a large mass of hay.
This grass should always form part of a
mixture for seeding lawn.
To MAKE UNFERMENTED WINE.-Take
twenty pounds of Concord grapes, or any
rich juicy grape, and add two quarts OF wa
ter. After crushing the grapes put them
into porcelain kettle, and when at boil
ing heat separate the juice from the pulp
and skins. Then strain through tin sieve
or colander using with good judgment) a
little more water. Add Six pounds granu-
lated sugar. After the sugar is all dissolved,
strain through thick cloth. Then heat
hot and pour Immediately into strong and
perfect bottles and seal up tightly while hot.
The above quantity will make three gallons
of wine of clear bright color, and, if prop
erly put up, will keep any length of time,
but the bottles must not be opened till wine
is wanted for use. When made for use at
Holy Communion, bottles that hold just the
quantity needed, will be best. One gallon
will serve four hundred communicates