The record-union., 1894-06-14

lows:
Quite a number Of times I have had
cows afflicted with an inflamed condition
of the lower inch of one teat. The first L
noticed was that the lower half-inch OF
one teat was teverish and thIckened, and
on trying 10 milk that teat the milk came
harder than usual. When l didn't know
any better l kept on squeezing the teat
and trying to empty that quarter OF The
udder. But our dairymaid bad read that
it was best to stop milking sore teat Tor
three days. l did so, after l had ruined
the teat by squeezing it for week or two.
The teat ever after MIXED hard.
Soon after young heifer had a teat in
famed near its end. / was away. Ny
temporary hand could not milk that OBJ
structea teat and called another fellow
with strong grip. and he partially
lnilked the COW, and made matters worse.
Next day | inserted a milking tube, and
within twelve hours had fine case OF
caked udder in that quarter, and in few
days she gave no milk from that teat.
/ had hard-milklng heifer. and soon
after made two smooth lead plugs less
than an inch long, and inserted them in
two of her teats to make them milk more
easily. She had had perfectly healthy
udder, but twelve hours after using the
plugs those two quarters Of her udder
were caked hard, and | used the plugs no
more.
S. Z. Morrison, about that time, told in
the DdlTymaH how to treat Inflammation
of lower inch Of teat. "Do not touch the
teat for three days, then milk it very
slowly and carefully" l soon had an
other case, and, following his advice, the
COW recovered use of teat in short time
1t occurred to me that the pressure upon
the infiamed teat would lessen the in
fiammatory process, and l have since
wrapped the teat up in piece OF tarred
cloth ana tied the cloth on with strings.
The cloth will not always stay on, and l
have used narrow, long strips of ad-
hesive plaster wound around the teat as
tightly as possible. beginning at the end
of the teat and running up. In three
days l take off the bandage and milk that
quarter OF the udder.
My cow that l wrote about has since
injured two more Of her teats. one she
cut open lengthwise and the other she
injured at the end. She has large
pendulous udder and large teats, and l
have lately learned how she injured her
teats. Her platform is a trit1e TOO short
and her teats fall over at the end of 1t into
the drop. Her hoof presses the teat
against the side of the drop and injures
it. These injured teats sometimes re-
main hard and thick near the end, and |
remedy that by pressing the end OF the
teat firmly between the thumb and finger
half a minute before milking and by
gently rolling the teat while pressing it.
This makes the milk come easier and in
time cures permanently the trouble IN
many cases. once IN while cow gets
caked udder in one quarter. For this
painful trouble L always use pail OF hot
water. | apply 1t with good-sized
cloth, setting the pail under the udder
and dipping it often in the water, which
should be as hot as the hands can bear.
Continue this for full twenty minutes by
tho watch NJ V OpnnrallU h1ft0r
after the first application. To be OF use
in Subduing Inflammation. hot water
must be applied at least twenty minutes
at a time.
WHY NOT BREED GEESE?
It strikes me a few more first-class
geese could be raised at profit on the
Pacific Coast By first-class [ mean
thoroughbred, but more especially have
i'll mind the giant Toulouse. True. not
every fancier is so situated that he, or
she, for women are the best hands at it,
can keep them at all. say nothing OF
profit. But l See in my jOurneyings to
and fro, a good many fiocks of mongrel
geese which show that we raise geese but
not the right sort. Now l believe it pays
to make speciality Of some one kind of
fowl in the poultry business. Every
body seemingly is breeding Leghorns
and plymouth Rocks. lt stands to rea-
son that beginner must have harder
row TO hoe and meet with more compete
ton in these popular breeds than he
would with less generally advertised
fowls. Also, by starting III with uneom-
mon kinds he can much sooner make
name for himself than he could with the
breeds that every poultry Tom, Dick and
Harry handles. / know this to be fact,
which is why / suggest Toulouse geese
breeding TO some fancier who is located
in just the right place for it.
Good stock TO start with is the first
essential and this is neither easily nor
cheaply obtained. a friend of mine had
an inquiry for a pair OF good Toulouse
not long ago and had the hardest kind of
work even 10 get prices on what was
wanted. Sending back East for such
heavy birds as Toulouse geese is an ex-
pensive undertaking and they are not
very cheap there, either. But after get
ting the stock TO start with, the rest is a
simple matter, yet not so simple after all,
If one expects to make the business pay.
1t nust be pushed the same as any other
business, or il won't go anywhere but
down hill.
A nice goose pasture is another es-
sentia. Without 4 good green pasture
Tor the stock to feed in | wouldn't at
tempt to raise geese. With a pasture the
geese will almost take care of themselves
and when one gets the hang of rearing
the goslings, which are tough and hardy
enough after awhile but tender things
at first the rest is smooth sailing. There
would be little difficulty in selling all sur
plus stock at renluneratlve prices, the
demand would be much greater than il is
if good stock could be readily bought,
and / am confident raising Toulouse
geese would be a profitable venture for
more than one fancier on the Pacific
Coast.-By ". r. Judah. in Pacific Coast
Fanciers' Monthly.
WHAT Is GRAPE FRUIT?"
a correspondent at Clipper Gap, Placer
County, writes us as follows:
sskindly advise me what grape fruit is.
is it a preparation Of grapes, or is it a
specific fruit? If the latter, please de-
scribe it,
The queries of our correspondent are
quite natural in view of the name at
tached TO this valuable fruit. The grape
fruit so-called. has nothing whatever in
common with grapes, but is a citrus fruit,
belonging TO the same family as the
orange and lemon. The tree bearing this
fruit which should be called pomelo, and
not grape fruit, looks much like the
orange tree and may be budded upon
orange or lemon stock, the orange gener-
ally being used for the purpose. The
fruit is large, yellow and round like the
orange, but much larger. Fair-sized
specimens will probably average pound
in weight, though they sometimes attain
weight of four or five pounds each.
The fruit is eaten in the same manner
as the orange, having rind and pulp much
resembling the orange. though It's acids
are favored by a slightly bitter taste,
which many people like. Besides. it is
alleged by doctors that the bitter princi-
pie is effective as a remedial agent in
cases OF malaria, and the liberal use of it
is recommended for the spring months
especially There are some good poDle-
los produced in both Northern and South