The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1885-02-08

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the offspring, cline" breeding or mod
erately close in-breeding is the best way
to fix it permanently in the family BY
ensuring extraordinary pre-potency
The breeder should keep in mind. how.
ever, that until he finds among the
members of his herd the qualities he
has been seeking he cannot hope tc
produce them by simply in-breeding
Close crosses, be it remembered, will re
produce and permanently fix faults Of
conformity and constitution just as
surely as they will fix and peepetuate
desirable qualities. Let the breeder first
be surg that he has in his herd all the
! qualities for which he is seeking in the
| highest form in which he knows them
to exist, and then the time has come for
him to fix the type by careful inbred
ing.-Er.
Sick people need but little to eat, and
that of the pl9inest, and yet most
nourishing and easily digested kind that
can be procured-not too often or too
much, oe too rich food. If there is no
appetite, nature indicates but little or
no food should be given, as that which
be assimilated, and may hence do more
may be digested and prove nourishing,
others may act as mere irritantS, often
aggravating the disease or retarding re-
covery.
In general, when patients are confn-
ed to their room or bed, the following
are among the most easily digested,
nourishing and wholesome kinds of
food: Indian-meal, or oatmeal. or
farania cruel, (Which should be thor
oughly cooked) or milk-toast and boiled
rice; for drink, toaSt-water, rice-water,
and drinks made of fruit-iellies, or any
ripe or dried fruits, and apples or other
fruits baked or stewed, except in
diarrhea and dysentery. AS persons
recover the diet may be more liberal
and nourishing, and yet they should
avoid the danger of relapse from over
eating. Feeble persons need meat-soups,
beef-tea, fish and fowls variously pre-
pared and sometimes wine and other
sEmulants, but always in moderation,
dgthere is more danger from eating or
drinking too smuch than too little.
Lemonade may be allowed in fever and
rheumatism, Coffee and green tea are
medicinal; cocoa and black tea may be
permitted Coffee and green tea may
be allowed to the sick where persons
have b~come habituated to their use,
and suffer from their deprivation.
Of all soups the most common and
susceptible to variations is one in which
the stock is prepared of beef. The
trouble with the average American pre-
pared meat soup is that it is too greasy
and thick. German soups are often
thick. but seldom greasy. Everything
is liable to be run across in Scandina-
Wan soup, from small sardine to a
raisin or grain of allspice. But the
delicious French soups are always clear.
During cold weather the stock of beef
soup can be kept on hand. At any sea-
son it should always be prepared the
day before using Have the bones well
cracked and extract the marrow, which
should be put in the soup. To each
| pound of lean beef allow one quart of
water. Put the beef, bones and wa.er
into close kettle, and set it where it
will heat gradually. Let it boil very
slowly for six or seven hours. Look at
it once in a while to see if the water is
sinking too rapidly. Should this be the
case, replenlsh it with boiling water.
taking care, however, not to add too
much of it. When it has boiled seven
hours. set it away and let it stand close
ly covered till the next day. almost an
hour before it is wanted for dinner take
off the cake of fat which will be found
on the surface of the stock; remove the
meat, which can be used for mince meat
or in making nice salad with cold
potatoes and onions. Set the stock over
the fire and throw in little salt to bring
up the scum. When this has all been
carefully removed put in such vegetables
as are desired. If these are cut fine it
is Julian" soup. If young cabbage,
quartered and boiled, and young carrots
and turnips are put in whole and dished
up with the soup, with the addition OF
toasted crusts, it is the French family
soup. All vegetables can be used in
soup, according to the taste. The vege-
tables are better when cooked by them
selves and added with their juices to the
soup. Tho seasoning, too, is matter
of taste. Vermicelli or macaroni which
has been boiled tender can be added il
desired.
Many horses are IN the habit of strik.
ing with one leg against another; and
much of ingenuity has been exercised
to provide a remedy for the trouble
some practice. Both fore and hind legs
are subject to it, the latter perhaps
most frequently; but in them it is con
fined to the fetlock joint, whereas in the
fore legs, the horse may hit either the
fetlock, the leg just above the pastern
or just under the knee, where it is called
a speedy cut, from It's occurring chiefly
in fast action.
1t is desirable, before applying a
remedy, to ascertain if possible, the
cause, and the part which strikes ;whethe
the shoe or the foot, and if the latter
what part of it. Many horses strike
/ from weakness, and cease to do so when
they gain strength and condition. This
is more particularly the case with young
+ horses; others cut from faulty con
formation of the limbs, which are some
/ times'too close to each other; again the
/ toe is turned too much out, or in. Wher
/ turned in, the strike is usually just un
/ der the knee.
The object to be kept in view, in shoe
/ ing such horses, must be to remedy the
faulty action, and to remove if possible
the part which strikes, which is gener
ally that portion of the foot between tn,
two and the inside quarter itself, bu
very rarely the heels of the shoe. II thu
horse turns his toes in, in all probabilit!
he wears the inside of the shoe most; il
so. it should be made much thicker thar
/ tho oY,fSiIa. IL tho contrary the ont