The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1885-05-04
Che 1nilg 8nllrtin.
MONDAY, MAY 4. 1855.
AGRICULTURAL.
TEACH THE COLT TO WALK FAST.

One experienced III tne manage
ment Of horses tells us that any colt
may be taught to be a fast walker
by little continued care in hand
ling. A fast walk in a horse is the
most valuable gait that training can
acquire. 1t is valuable in a pillow
horse, in a team horse, and particu-
larly so in driving horse. Some
horses will trot along very well until
they come to ascending ground,
when you wish to relieve him by
letting him walk up grade. He then
falls into slow, lazy walk, that is
very trying to the drivers patience,
but well-trained walker will step
off briskly at the rate of four miles
an hour, and the driver feels that he
has been detained but very little by
letting his horse walk up the hill, as
he starts off at his usual trotting
speed, being relieved by the change
of walking up the hill. Colts should
he trained to walk fast before there
is an attempt made to improve them
in any other gait. This may be ac-
complished by commencing very
young and leading at walk by your
side, urging additional speed little
by little without letting it break
into trot; but this must not be
continued long at a time, so as to
weary or tire. One or two short
lessons day will soon show Il Won
derful improvement, but aftcr-les-
sons will be required to prevent
relapse. -Chicayo Ne'cs.
RAISING CALVES WITH LITTLE MILK.
f. f. COLLEEN, Waupaca county,
Wis, writes the Prairie Farmer
that the following is the best of
many ways he has tried of raising
calves economically: "'For the first
weeks feed boil two quarts of beans
until thoroughly cooked; mash to a
paste. For first ration (each feed
ing), two quarts of milk, one egg
and one handful of bean mush, the
batter to be stirred by hand in
little warm water, and crush any
whole beans found to q pulp.
Second week-Cook three quarts Of
beans, using q sufficient quantity,
for ration, to consume the whole
during the week. Use one quart Of
milk and one egg per ration. In
crease the quantity of bean mush
during the latter part of the week.
Third week-Cook four quarts Of
beans. The milk may be reduced
to one pint and the egg omitted if
sour milk be substituted. Place a
little nice, fine hay in convenient
place for the calf to nibble at, and
teach it to eat a handful or so of
background corn and oats, twice a
day, by dropping the same in the
pail Immediately after the calf has
eaten its rations. Fourth week.
Same as third, except an increase Of
the dry feed" Mr.. COLLEEN adds:
"The beans are nourishing; have
an advantage over all else of never
causing 'scours.
PROFIT IN DRIED FRUIT.
seize the moment to say that
when cherries are ouly three cents q
pound, as reported in the Magazine
for December, a shrewd fruit-grower
will put profit in his or her account
by drying the crop. Dried, with Or
without stoning, cherries are scarce
at eighteen to thirty cents pound,
and l have seen choice pitted cher
ries at higher price. Hardly any
fruit is easier to prepare, as cherries
want no pairing, and no dried fruit
keeps so much richness. Picked
cherries are cheap, excellent relish,
and would sell at remarkable prices
if any were to be found in market.
When fruit sells too low for profit il
is time to preserve it and reap treble
gains. The quickest and cheapest
ways of keeping fruit will be found
most profitable, and are the only
ways in which grower can work of
crop in time to save it. Dried
fruit is easily handled, and is coming
back into favor with knowing house
keepers, who recognize good things
and know how they should be cooked
No expense for evaporators is neces
sary. l long since made up m.
mind that evaporated fruit is inferio
to sun-dried in flavor, and talkin!
with old dealers in family stores fint
they prefer the sun-dried for thei
own use. The best cook ! eve
knew said the same, and there j
reason for it. The sun ripens an,
develops sugar and flavor in cut frui
dried in its rays. To have mic
quality of dried fruit, select firm
fine, ripe specimens, wipe clean
pare, and cut with silver knives, a
steel turns them black on the edges
and hurry into the sun as fast a
they can be prepared. Corr. Vicks
Magazine.