Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1886-05-21
FAnm AND. HOUSEHOLD.

horses, always provided you raise goou
ones. II mare be carefully handled
she will do nearly as much work and
raise colt as though not bred, and 1t
costs much less to raise good horse
than to buy one. /; costs no more
aside from the service Of the horse to
raise colt TO three years than steer to
the same age. After col. Is three
years old he will pay his way and at
four or five will sell for twice as much
ordinarily-as steer. III farmer
would keen four mares and breed two
for fall colts and two for spring he
could carry OH large farm with the
mares aud young horses and have
horses to sell each year. | think fall
colt is less tax on the mare and better
IN many respects than spring colt. "A
colt weaned in spring with a long pas
ture season before it will be larger ut
year old than one weaned in the fall and
entering the winter ut six months old
instead of year, as the fall colt. A
colt born in September or October can
be weaned in February, and the mare
will be in good condition for spring
work. Every mare raising colt should
have. a roomy box stall and not be
tied.
The colt should be halter-broken
when week old and when allowed to
follow the mother be led at her side.
Accustom tie mother to work without
1t following her, and when blowing
near enough to the stable leave it there
and take The mare in the middle of each
day, to let 1t suck. or tie it in the shade
at the side Of the field. A colt thor
oughly halter broken before it is ed
is half broken. Until your colts are
three years old keep them in box stalls.
You can keep two together In stall
8 K 10 feet; let them out a few hours
for exercise every pleasant day, feed
very little corn, but give all the good
bright hay and fodder they will eat,
with four quarts of oats and bran day,
with an occasional feed of sheaf oats,
and i'm cold weather one ear of corn each +.
DO not stint their food, but DO not try
to make them fat. The pasture for
them should have pure water, shade,
and variety of grasses, and should not
be oyerstocked. think majority of
the colts in the corn belt are permanent
ly injured by over feeding with corn,
and many of them are allowed to stand
i'm the stable for weeks at a time with
out exercise.
LICE ON STOCK.-It Is common in
spring TO find lousy stock on some
farms. There are several ways to get
rid of the lice, but we never found any
thing better than tobacco stepped or
boiled in water. In this we are sup
ported by Prof. Cook, of the Michigan
Agricultural College. In recent
newspaper article, the professor dis
cussed this subject generally, and con-
cluded by giving different remedies.
His last paragraph is: "a decOctiOn
of tobacco, upon the whole, gives the
best satisfaction. This is easily made
by turning hot water on any kind of to-
bacco. The cheap stems answer as
we'll as any otLer kind. Were it not for
the eggs, one application OF this would
always suffice. l have often found it
unnecessary 10 use it more than once.
The work of washing al animal is
quickly and easily performed. Though
1 detest tobacco | find its use not disa-
greeable. 1t is better to wash colt or a
cow oil warm day. If the day is cold
a warm barn and good blanket will
protect the animal. The old saying
that everything has its legitimate use
is also true then of this filthy, poison
ons plant, as every one will see who
uses it as above directed.
Ewes PUDDING.-Pare, core and
chop half dozen apples, take six oun-
ces of finely grated bread crumbs; six
ounces of washed and picked Zante cur
rants, six ounces of pulverized sugar,
a saltspoonful Of salt, and quarter OF a
nutmeg finely grated, half dozen eggs
beaten up, tablespoonful of thin yell
low rind of lemon cut up very fine, and
two wineglasses Of brandy. Mix all
these ingredients well together; tie
them up in wetted or Toured cloth,
and plunge them into vessel contain
ing plenty of boiling water. Boil brisk
ly for three hours. When about to
serve pour melted butter over the pud-
ding and send to the table piping hot.
CoCOANUT PUDDING, No. Lone
quart Of milk, five eggs, one cocoanut
grated. Beat the eggs and sugar to-
gether, and stir them into the milk
while hot. Then strain the milk and
eggs, and add the cocoanut with nut
meg to the taste. Bake about 20 min
utes like buildings. No. 2: Three
quarters of a pound Of grated cocoanut,
quarter of pound Of butter, one pound
of sugar, half a pint of cream, niue eggs,
one gill of rose water. Stir the butter
and sugar as for cake, and add the eggs
well beaten. Crate the cocoanut, and
stir it in with the butter and eggs.
Put in the other ingredients. and bake
with or without a crust.
RICE CREAN.-One cup of rice boiled
soft, but not to paste. Two cups of
milk, four eggs, cup of sugar, vanilla
extract, a cup Of whipped cream. Make
the eggs, milk and sugar into custard,
season with vanilla. Scali the milk
first, pour this upon the beaten eggs
and sugar, and let IL get almost cold be-