Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1886-07-09

FARM AND HOUSEWOLD.
CLEAN CULTIvATIoN.-Clean cultiva-
ton is essential to good crops. This
often takes work, p..ins-taking, tedious
hoeing and weed-prlling. A consider
able amount Of labor can be saved II
pains are taken to clean from the start.
See that the ground Is thoroughly clean
ed up before planting. and work the soil
a. fine as possible so that tho cultivation
can be commenced as. soon as time will
admit after the crops are planted. One
mistake is too often made Of delaying to
cultivate soon enough. The weeds sre
allowed to make good start, while the
plants are making sufficient growth to
bo readily distin guished.
find each year that it pays better to
take pains to get the soil in the very best
condition before planting the seeds, and
then with good rake kill out the weeds
as fast as they appear. If:hey are de-
stroyed as fast as they make their appear
ance. they can be kept down very reaG-
ily and the surface kept fine and mellow
This insures good start for the plants
and this Is considerable gain. Often
after the seed is planted we have hard,
beating rains followed by hot sunshine
weather that causes crust to form on
the surface through which 1t is often
very difficult for the plants to make any
thing like fair growth.
II paws to plant every thing In drills.
1t is difficult to get weeds so thoroughly
killed that no cultivation is needed.
And il is much easier to cultivate when
the plants are growing in straight rows
than when scattered broadcast over the
bed. l use a garden cultivator after
the plants have made a good start 10
grow, and by running close to the plants
and stirring the soil, very little hand
wedding or hoeing is necessary.
Ifyou wait until the weeds get fairiy
started to grow, many of them are not
DESTROYED by cultivating, they are merely
set aside or stirred out Of their places
and continue to grow as well as ever;
this Is not SO likely TO be the case il they
sre disturbed when young and tender.
Then good, sharp steel rakethoroughly
stirs the surface, and if proper care is
taken while the weeds are small. they
arc very readily destroyed and large
portion of them permanently.
NATURAL Cause.-The real, natural
gaits of the horse have been stated to
be the walking and running gait. Why
this should have been so stated Is diff
cult to say, except that it seems to have
been applied to English thoroughbred
horses of fifty years ago. Even the
thoroughbred horse really has another
natural gait-the trOt-and fully as
much so as the walk or gallon, and the
trot is as constantly used as either OF
the others. All rther horses have the
trotting gait as the most used except the
walk. In trottingbred animals it might
with the same prOpriety be said that
they have but two gaits-the walk and
the trot- trotting being their best gait
AS running is with thoroughbred.
TO apply common sense to all this, the
animal must be trained directly for the
work he is to do. In all horses of labor
the walk ia the most valuable gait. In
training, the young animal should never
be allowed to use any other gait except
the walk until he has become thoroughly
used thereto, and he should be trained
to exert every impulse to walk at the
fastest possible speed. The time spent
in acquiring all this may seem tedious.
but it must be remembered thata horse
will get over as much ground day by
day at a walking gait, drawing a load
half the time, as by any other, and when
trained to walk fast will perform a day s
journey as quickly IA when trotting
half the time. The average gait OF an
unframed horse with 4 moderate load
is two and n half miles an hour. Few
get up to three miles. The average
horse may be trained to walk of four
miles an hour with any load lie can
fairly handle. Exceptional horses may
BE trained to walk five miles an hour
Any well-bred horse, of PercherOn
good trOtting blood or Clydesdale, CAL
be made to walk four miles an hour Oh
good road with full load. Exception,
ally good horses may be made TO walk
up to five miles an hour.
A PALATABLE SUPPER DIsH.-Line 3
vegetable dish with well-seasoneL
mashed potatoes; leave large space in
the center, wet it over with the white oil
an egg, or with milk sweetened with Il
very little sugar, and put it in the oven
to brown delicately; take about two
dozen oysters, and little milk, with
butter, pepper, and salt, and let it come
to boil on the top of the stove. Put
in with the oysters few thin slices OF
cold roast beef when this is sufficiently
heated and the oysters cooked, pour il
into the space left in the potato lined
dish.
TO CLEAN WINDows.-Wash with
luke-warn water, rub with any clean,
dry cloth to take of the first dampness,
then finish with piece of channels. A