The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-11-14

across the room il caused MIN TO scream
out with pain. His vile heard that
potato was good and as LIST resort she
put on half peck Of potatoes in ar iron
kettle over the stove and let them boil
all TO pieces She then By dint OF much
LABOR and extreme pain on the part OF
the husband. got him up and put his
ieet IN soak in the water, and the pain
was relieved as If by magic. Cloths
dipped in the hot wafer we're then ap-
plleu TO his knees and other portions
affected and although the application
almost killed him a first. so sensitive
was the first touch, yet q moments
time saw the pain aIayed and the
paten was soon enjoying sweet sleep.
dis recovery was speedy and be has
not had n severe attack OF rheumatism
since. We advise all Of our readers 10
give this simple but effective remedy a
trial. The person who received such
benefit has told of the remedy 20 many
Others. and in every instance II has
proved successful.-fx
AS showing the value Of potash in
peach gro wing, the fifth annual report
.: the New Jersey Experiment Station
gives detailed statements Of the profits
from the application Of wood ashes,
stable manure. and clean cultivation on
various New Jersey soils IN peach cul-
ture. One instance is mentioned where
SIS 600 was Melted in twelve years from
fifteen acres in peaches. This culGv ator
used wood ashes and stable manure.
planted no crops in his orchards, and
cultivated thoroughly, chiefly with
spring tooth harrow, going over the
ground last season from fifteen to
seventeen times. He has almost no
yel!ows, and all trees are Immediately
removed on the first appearance of the
disease. From one young orchard he
gathered seventy baskets of fruit at two
years old. This orchard was manfred
with wood ashes only. II he had
enough wood ashes he would like to
apply from fifty to seyenty-ive bushels
an acre, but less quantity does great
deal Of good. Another culIiyator on
clay loan set with :, 800 bearing tees
used muriate of potash and best bone
manure, equal parts. and at the rate OF
305 pounds an acre. In four years he
has realized 5000 an acre. He plants on
il the same as il prepared fer corn, and
"a .ses no crop among his trees. II
Prof. J. T. Edwards, discoursing on
the chemistry OF. milk, says IL is mix
ture of compounds, very sensitive, and
of a very complex composition. OF tie
6 GOO 600 900 gallons Of milk derived
from our Is 900 900 COWS, according to
the latest estimates, only six-tenths Of
one per cent. is derived from the soil.
The balance is elaborated from the
atmosphere by the vital forces Of the
vegetable and animal organisms. SKIM
milk he considered almost as valuable
as whole milk, il requiring the addition
of only one-quarter ounce Of fat to q
pint Of sklm-milk 10 restore the balance
lost by skimming. Milk can be very
closely initiated in composition by .he
chemist-so closely that infants relish
II and thrive on il. During the seige OF
Paris By the Germans, artificial milk
WAS made for family use, and for infants
that depended on cows milk for nour-
ishment. Il was compounded OF 81
parts water, 4 parts olive oil, or horse
| Fat, parts sugar, 4 parts egg albumen,
or gelatin, u part of common salt, and
| y part of carbonate of soda. We have
| in the whole United States one COW and
a fraction to each family. For each in
diyidual there is an average supply Of
about 40 gallons, in one form OF
another. Milk is a complete food for
the young, but contains TOO much
heterogeneous and mineral matter TO be
heaithfuI, exclusive diet for adults. The
character of the feed greatly influence:
the quality Of the milk. The professor
protests against the feeding of imma-
ture corn fodder TO mich cows, whether
the stalks be fed green or ensilaged
Their indigestibility makes them
poisonous, and he had noticed the great
prevalence of bowel complaint among
infants at the season when green corr
I
called the attention Of physicians tc
this fact,
The best milk COW as q rule, says 9
writer in the agricultural GG=ett,
(Englishl is OF medium size and small
boned. The head Is small and rather
long. narrow between the horns and
wide between the eyes. The lips are long
and thick, giving the muzzle q fat APP
pearance. The ears are thin, covered
with long, but soft, silky hair, the inside
of the ear being Of rich orange color
| The eyes are large and bright, with 9
placid expression, the horns set on high
pate, bending outward at the base, and
light, clear and smooth; the neck long
clean, and thin, slender and weu-cul
under the the throat, thickening hand
somely as il approaches the shoulder
/ but entire'y free from anything like q
"bsefy appearance. The sht q derb' le:
should meet narrow az the tip. widening
gradually towards the points, which
should be broad and well rounded; the
ribs rather straight and wide, indicating
a good digestion and constitution, for
everything depends on that in good
milch COW. The loins should be broad
and the lips high and wide the rumr
even with the hips; the pelvis wide
giving plenty OF room for the udder tbs
thighs thin; the hind legs little crooked
and small below the hook, with q long
large foot. The udder should be long
and broad with the teats all the same
size and well set apart; the belly 70 sag
q little in front Of the uddsr, and rise
slowly as it approaches the brisket, and
somewhat large as compared with the
size Of the cow The tail long and slim
tapering gently to the end. The hail
must De soft. indicating . mellow skin
which, on taking in the hand. feels like
soft kid gloves, and no coarse, rough
hair will grow on such skin. The color
OF the skin should be Of 3 rich butter
yellow. This is the first point IL
handling. Then, pass your hand on the
belly in front Of the udder and feel the
milk veins" They are an infa'lible mark
of a good milk COW. The larger they are
/ 1. - a. y !