The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1896-07-13

taken all of q sudden. after Delns uiaHS
few miles. with intense regins 10
and jerking or trembling, ai anu what
sweat profusely without any eHertloh 49, Mnn
ever The perspiraton runs OH III VI ~ "i he
almost in streams. lie doesn seem n Mn
in any pain. He will eat hea .ive name OF
disease and remedy THEREFOR. o, nitrate
2 What is the difference po'"
2 Is i; possible or practicable i ioI for
mon farmer without any ma4hlifiSe' 90.
the business to put up r eodIeu '-
please give n reliable Icclp'i,o onv ad-
4 is q water-walowng piiice an; lot
vantage to growing hogs ana pss oiiitatc
or pasture? That is does IL
growth or development? . or
II is probably n case or meSI"h
''bIiud staggers." Sometimes SUI" y n ~
toms are caused by a badly httlhS coiia''
especially one that is too smal. ~ 49, 49,
horse falls during one OF IlcSc " - tba
the harness. let the head lie nat oi
.sr,und and If there is any water at nan"
dash il on the head and neck. 1heIe - "'
cure for the disease 50 far as We N"O
Nitrate of potash (saltpeteD IS cum
Mound of nitric acid ana potash, ana sup
nlies two elements of plant food VIZ NJ
trogen and potash. But IL u w
pensive to be commonly used as Il Ielt cru,
izer although il may be used as lef'ii
Ter for not flowers, etc. Muriate OF pot
ash is u compound of chlorine ana po'"
siul, or muriatic acid and potash. II
and chlorine. which IS not neeueu ~
plants. .,.o
3 Canned beef and corned beef are Two
very different forms Of prcsetNtu ~
Canned beef is not salt meats HO'
Cured" and must be sealed up III a..
tight cans. Corned. or ''pickled peel, II
beef cured or at least. preserved by lil-
mersion in a strong salt brine. To pickle
beef. proceed as follows: Cut the peer
| into conveniently sized pieces, say ilVe 10
ten pounds. Salt it down I'm tub or cash
in the usual way. putting a little sai'pe'Gt
on each piece. Let it remain In SAT-
three days Then take it up, wipe each
piece clean with a coarse cloth and repack
i'm the tub Use a molasses caSk, not
| whisky cask. For the brine. take as
much water az would cover the beer, auu
| salt while brlning until no more stlt VIII
| dissolve, teacupful Of ground SAT-
peter and a quart Of moasses Bon anu
! skim well and when entirely cold pour
! the brine over the beef and keep It always
pressed under the brine. The above pro-
! portions of satpeter and molasses are for
| 200 pounds of beef. Should the brine mold
/ I'm warm weather reboil and skim IT, add
/ halr-pound Of soda, and when cold return
/ the brine 10 the beef We do not think 1t
! practicable for an ordinary farmer TO can
| beef.
4 We have no doubt that good bath or
| mud and water or any other privilege
| that promotes the comfort Of the animal IS
! beneficial Moreover. the wallow tenus
to keep the skin in healthy condition ana
! thus promotes growth and development.
To d. w. Mitchell. Musgrove, Tex-We
1 cannot saw with certainty what Is the
matter with your horse; hut the symptoms
described strongly suggest n case OF farcy'
l or CHAMBERS We advise you to have a
| competent expert to examine him. II II
/ were springtime we would say II was q
/ case OF strangles. or dstemper. and pos
| siblv II IS. Poultice the swellings until
very thin and then open them. Feed on
very nourlshing food; keep him out OF
drafts of air in a comfortable stable. il
it is dlstemper he viii probably recover III
a week or two. If il Is CHAMBERS nothing
win cure him.