The midland journal. (Rising Sun, Md.) 1885-1947, 1908-03-20
BREEDING HORSES.

BREEDING HORSES.
A famous breeder of hunting
horses tells of the rules by which he
was governed in the conduct of this
business. Such rules are likely to
be largely applicable to the raising
of the best live stock generally, and
should be known by all those engaged
in such worA. Every farmer is ike
~ to be helped by making them his
own. Seven rules are thus given:
(1) Determine what it is you real
ly desire to produce, and having done
so, stick to 1t closely.
~ Procure a young mother that
has arrived at maturity, and is
healthy, roomy, well-shaped, round,
large-sized, with good temper and
good action; and remember that the
better bred the mare is that possesses
the qualities. the more valuable she
will prove
(3) The dam, as a general rule,
has more direct influence on her off
spring, as regards health and size,
than the sire has.
ca The offspring bred from great
ly dissimilar parents in either size
or character should never be used
for breeding purposes; their offspring
will certainly prove to be mongrels
of nondescript character. That the
parents should be as similar as pos
sible is a rule the neglect Of which
has led to more disappointments than
Os@ A n vx,IS foA
(5) A pure thoroughbred sire that
has produced good descendants should
be selected. and do not believe a
really good weight-carrying hunter
will ever be bred from anything but
q thoroughbred horse.
(6) The sire has more direct In
1uence on the bones; heart, tendons
and nerves of the foal than the mare.
"a Breeding too early lis quite in
compatible with hardness of consti-
tuition and lasting qualities. Hence,
believe the mare should be at least
four years old before she is put to
the horse.-Home and Farm
CURING MEATS ON THE FARM.
/ want to warn farmers against
trying to keep fresh meat in hot
weather except in an ice house,
writes J.. e. Robey, in American
Farm World. Even then it is dam
gerous, because when exposed to the
air, 1t spoils in very few moments,
sometimes
B Meats cannot be kept even in mod
crate weather, but beef may be corn
ed, or pork cured in the following
way. and it will be sweet and whole
some:
For $50 pounds of meat, take one
pound of granulated sugar, one quart
of table syrup, three ounces of salt
peter, four ounces of sal soda and
rock salt to make brine that will
float an egg. Use water enough to
cover the meat well. Boil and skim
until it. is white, then cool until
milk is warm and pour over the
meat Change the position Of the
meat in the barrel each week.
In three weeks, take out the meat
and boil the brine and skim, and
one-half of the above ingredients and
when it is cool, pour back on the
meat. If pork or dried beef, take
out in two or three weeks and smoke
with cobs or hard WOOL
If you follow the directions exact.
ly, you will never lose any meat and
will have as fine meat as you can
find on the market anywhere. You
must not use barrel salt for it has
lime in it; and you must be sure to
take year meat out every week and
change 1t around so that the brine
gets to every part of it.
After it is smoked, wrap it in
heavy wrapping paper, sew up in
cloth and paint 1t thick with white
wash; cover 1t with chrome yellow.
If you want to. The dry beef is made
from the round divided in chunks,
as the seam between the muscles
will show you.