The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1895-12-23
AGRICULTURAL.
TIMELY INFORMATION.
Answers to Pertinent questions Tut

Answers to Pertinent Questions Tut by
Farmers.
Please give the relative values Of rln-
nure from horses, cows, sheep ana hogs.
c. c, Thompson, Wills, Texas.
One of tho experiment stations has In
,ostlgated this matter. aud calculated the
value, In dollars and cents. of the manure
produced IN one year by the same weight
of different animals, confined In stables,
so there would be 40 less IN field. pasture
or on the road. The calculation is based
on tho value OF chemical fertilizers. a
horse of 1000 pounds weight produces ma
nurc tsoid and nulD equal to slLi, ~
value cow OF Same weight, sl.& m
value; sheep weighing 1000 pounds, SSp
N value and hogs weighing 1000 p9ntls,
feeder than a horse, produces IL laIBef
quantity OF manure.
What can be done for chickens with
swellod rrops? In eating they seem Ia
have great trouble in swallowing and
twist their neeeks ana seem all DAY, to pc
lis. pcarsall Texas
What is called soft or swelled crop" Is
caused by fever. or an Inflammation of
the crop. which induces the fowl TO con-
stantly drink without partaltlng OF its
proper food Tho symptoms are dis
tension OF the crop. the contents OF which
are of "A mud or soft character; someum,s
PRINCIPALLY AR. iioNtntnf; SnHnllE hSlu-
ulate the drinking water with nitric acil.
NIX hall a teHspuonfu of sal volatile with
each bird 8 food every morning, also give
onions chopped up line mixed with the
food.
What causes a horse to slobbcr all the
time. and what is the remedy? s. 5.
Wren China, Texas.
Horses slobber from number of causes
They do 1t from apthous fevet from dumb
rabies, from epilepsy. from stonatits,
from pharyngitis. from dentton, from
carries and other diseases of the teeth,
from wounds and other diseases OF the
mouth, from gastric catarrh. Irritant
foods ana drugs win cause it--foods Ike
rank grass ana bad, nus:y fodder Among
the pants mon Toned as producing slobbets
are lohela, wild mustard, colchlcum, pep
per, garlic, ginger. Irritation from the bit
VIII produce such result. Thus an iact is
impaired III the causes. TO cure. ascer-
tain the cause and remove it, In obstinate
cases give a course Of turtar cme,ic, opi-
uin, chorate OF poiAssia or io1idc OF po-
tass.un. Rub the glands beneath the
ears and between tho jaws with iodine
ointment
Please give me remedy for "big head"
In horses and mules. c. c. Carter Colum-
bus. reXaT.
Medicines do not benefit the disease
Known az big head. 1t Is due TO diotetic
errors. Changing on to diet entirely
OF green feed as clover. wheat, rye or
oats. often brings The, animal around all
wight. Diseased teeth are often con
founded with big head by some veterinary
surgeons and others.
/ would Hike TO have a good method Of
curing hams published in the Farm aui
Garden department Of The Post. Mrs.
\. II. Lackey, Lake Charles, La.
Tho following is the plap recommended
hy n wen known. authority First. the
hams are placed H. a large tray OF nne
Liverpool salt. then the flesh surface IS
sIIinkled with Smelly ground crude salt
peter, until the hams ere as white as
though covered by moderate frost-or
say use three or four pounds Of the pow
dored saltpetcr to the thousand pornds
Of green hams. Second, after applying the
sa'tpeter. Immediately salt with the Liv-
rl'ool inc salt. covering well the entire
surface; now pack the hams I'm bulk. but
not in piles more than three feet high: in
ordinary weather the hams should main
thus for three days Third, then break
bulk and rssalt with fine salt; the. hams
thus saltod ana resulted, should nov
remain i'm salt In bulk one day for each
ana every pound each ham wciYhh-that Il.
q teu-pound ham should remain ten day..
ANA in ouch proportion Of tlme for larger
and smaller sizes. Fourth, next you wash
with tepid water unti the hams are thor
oughiy cleaned, and after partially dry
ing rub the entire surface with finely
ground black pepper. Flfih, now the hams
should be hung in tho smoke house, and
this important operation begun. the sInOk
ing should be very gradually. and slowly
done. lasting thirty 10 forty days. sixth,
after the hams are cured and smoked.
they should be repeppered to guard against
vermin. and then baggcd. These hams
are improved with age, and the Todd
hams are In perfection when ono year
old