Year: 1877

rAltMS UAhDEN ANU hVOCAtVAhs


How ,toiAsccrtain n Horses Age.


II is not difficult to tell n horses age.


II is important to know few signs


which serve rs o criteria, and then the


age OF horse Mt almost any stage of life


can readily be told. The colt is born


with four grinders, and when the four


front teeth have made their appearance,


it is twelve days old. When the next


four come it is four weeks old. When


the corner teeth appear the animal is


eight months old. When the latter


have attained to tho height of the front


teeth it is one year old. The two-year-


old colt has tho kernel (the substance in


the middle of the tooth's CROWN grown


out in all the front teeth. In the third


year tho middle front teeth are shifting,


and when three years old these are sub


stituted by the horse teeth. The next


four teeth are shifted in the fourth year.


and the corner teeth in the fifth. At six


years the kernel is worn out of the lower


middle front teeth, and tho bride teeth


have now attained to their full growth.
At seven years hook has been formed


in the corner teeth of the upper jaw, tho


kernel of the next ut the middle is worn


out, and the bride teeth begin to wear


off. AT eight years the kernel is worn


out of the lower front teeth, and begins


to decrease in the middle upper front.


In the ninth year the kernel has wholly
disappeared from the upper middle front
teeth, the hook on the corner has in
creased in size, and the bride teeth lose
at the points. In the tenth year the
kernel is worn out of the teeth next to
the middle front of the upper jaw, and
in the eleventh year the kernel has en-
tirely vanished from the corner teeth Of
the same jaw. AT twelve years old the
crowns of oil the front teeth in the lower
jaw have become triangular, and the
bride teeth are much worn down. AS
the horse advances in age the gums
shrink away from the teeth, which con-
sequently receive n long narrow appear
ance, and the kernels become darkish
points. Gray increases in the forehead
and over the eyes, and the chin assumes
the form of an angle.


The Care of Hens.


To induce hen to lay, let the nest be
partly shaded. When she wants to sit,
if you wish to remove her, do it at night
and make her surroundings as nearly as
possible like those of the nest she laid
in. On farm where there are many
hooks and corners, and where the farmer
has some one to attend to his fowls,
boxes may be put up in numbe' OF
places, and the fowls will select and lay,
each in her favorite nest, and when the
time for sitting has come, each will go
to her accustomed nest without much
changing or confusion but where the
accommodations are more limited, more
attention must be given to the nests. If
several varieties are kept and it is in
tended to maintain pure breeds, each
variety must be kept strictly separate.
Should any hens have begun to lay be-
fore such separation, then the first ten
eggs laid afterward should not be set;
but when the fowls have been separated
three weeks without laying, it is safe to
save all subsequent eggs for their purity.
If fowls have liberty, they need not now
have warm, soft food. When the snow
has disappeared they will find gravel,
seed, little green food, etc. but should
they be confined, the winters care must,
2f course, be continued. A lot of oyster
shells thrown down on road or yard
over which horses travel, is very good
or poultry ON n farm. Pure water is
essential, and should there be any stag
lant pools of dirty water about the barn
,ard, fill them up Immediately. Drink
ng impure water is a source of disease
hat should never be tolerated. Animal
ood should be given until earthworms
make their appearance. Feed literally
With grain, and your hens will gener-
,usly reward your liberality. -Rurat
NeW Yorker.


Receipts for the Table.


FR1zz1ED DRY BEEF.-Take one pound
# beef, put in stew pan with one quart
# cold water; let it come to boil; then
,our off the water, place the pan on the
tove, break in four eggs, keep con-
tantly stirring, add one teaspoonful of
utter, little pepper, and very little
7ater; or, omit the eggs, and add -four
instead to thicken the gravy.


ALMOND CUsTARD CAKE.-One pound
sugar, one half pound of butter rub.
ed to cream five eggs, beaten very
ght, one cupful of sweet milk, one
ound of -four, with two teaspoonfuls
nti-dyspeptic baking powder sifted with
!; flavor with lemon; bake in three jelly
ans. The custard-one cupful thick
our cream, two oupfuls granulated
lgar, one pound sweet almonds blanch-
l and chopped fine; flavor with vanilla;
lix all well together and spread between
le layers of cake.


ORANGE PIE.-Grate the yellow rind
one fresh orange, take the juice and
nlp of two large oranges add to them
,e cupful of sugar and the beaten yolks


three eggs mix one cupful of milk
it'll the whites of the eggs beaten toa
if froth; bake in puff paste.


SPLENDID COOKIES. cupfuls
gar, one cupful butter, one cupful
,eet milk, one teaspoonful soda, two
aspoonfuls cream tartar, flour to roll
h hutter and s11car in the dry flour as