Year: 1877

There are very many horses which are
made to suffer unnecessarily, or for q
prolonged period, through the want of
knowledge or neglect Of the owner.
During the work season what numbers
of farm horses do we see with CALLED
shoulders, which keep getting worse till
the bad condition OF the collar and sad
die gals makes it necessary to stop
work until they heal. If horse has
proper care, no gals will be made by
collar or saddle. The horse must be
well and regularly cleaned each day,
and the careful farm hand will give an
extra rubbing off, especially during
warm weather, noon and night. Before
commencing work the harness and collar
should be made to fit properly if it is
found that the animal shows signs of
becoming CALLED, bathe the affected
parts two or three times a day, but not
while the animal is hot from work. And
right here we would say that we have
found that bathing the shoulders of
work horses with water during the
season of hard work, hardens the skin
and prevents any liability to become
chafed or CALLED. Prevention is always
preferable to cure. A CALLED back, on
account of the saddle being more apt to
chafe, is more difficult to remedy, espec-
tally in driving horses. When driving
horse gets sore back under the carriage
saddle. do not pad it heavily with rags,
loosen up the bellybands, ETC., expect
ing cure that way, as some do, but dis
card the use Of the saddle entirely till
the animal is entirely well, which can be
readily done by taking off the saddle,
bringing the back strap up to the topof the
harness, where it is fastened. For 'tugs"
or straps to hold up the shafts, use small
straps with loops in them for the ends of
the shafts, fastening the opposite ends of
the straps to the eyes in the harness
through which the lines go. Put on q
choke strap, use surcingle for belly
band to keep the shafts from sliding up,
and you have your rig complete. Wash
the effected parts of the horse well every
morning with soft sponge and good
CASTLE soap, after which apply mix
ture of suet, fresh lard, and flower OF
sulphur until the sore heals. If the ami
mails blood is impure is readily
seen by the condition or appearance of
the sores-give a tablespoonful of the
flower of sulphur-about two or three
doses in as many different days-in a cut
mess, taking care to prevent the horse
from taking cold by driving fast and
then neglecting to cover, for the sulphur
effects purifcation of the blood through
the pores of the skin.


For bruises and sprains on horses, the
best and simplest remedy We have found
is crude coal oil, just as it came from the
well with q small quantity of oil Of spike
mixed with it. Vigorous rubbing should
accompany the application.


In regard to blistering and bleeding,
we must enter q protest, for we have
never yet found necessity for doing
either, and have seen evil results follow
both practices. There may be necessi-
ties for both, though we have never
found it with our horse stock.-D. H.
Evans Jr. in Practical Farmer.


Recipes.


CoRNKD BEEF AND CABBAeE.-Select
good-sized piece of pretty fat and tender
corned beef Che rump is the best), wash
it in hot water and put in stew pan OF
adequate size with fresh water to it's
height; set to boil, skim thoroughly and
cover; then simmer slowly for about two
hours, according to size; remove the
greenest leaves; quarter and core two
cabbages, parboil five minutes, drain,
add TO the beef and simmer about an
hour longer; drain and dish up the beef,
drain also the cabbage, arrange them
around, and serve.


PRESERVED CURRANTs FOR TARTs.-
Get your currants when they are dry,
and pick them; to every pound and
quarter of currants put pound OF sugar
into preserving pan with as much Juice
of currants as will dissolve it; when it
boils skim it, and put in your currants,
and boil them till they are clear; put
them into jar, lay paper over, tie them
down, and keep them in a dry place.


MANGoEs. Take green muskmelons,
and squash peppers before they become
red; take out the seeds and put them In
salt and water over night; then fill them
with onions chopped fine, horseradish
scraped fine, mustard seed and cloves;
sew them up, and put them into vinegar.


TOMATO F1es. Take six pounds ofsugar
to one peck (or sixteen pounds) OF the
fruit; scald and remove the skin # the
fruit in the usual way; cook them over q
fire, their own juice being sufficient with
out the addition of water, until the sugar
penetrates and they are clarified; they
are then taken out, spread on dishes,
flattened, and dried in the sun; small
quantity of the syrup should be occasion
ally sprinkled over them while drying;
after which, pack them down In boxes,
treating each layer with powdered sugar;
the syrup is afterward concentrated and
bottled for use; they keep well from
year to year, and retain surprisingly their
flavor, which is nearly that OF the best
quality of fresh figs; the pear-shaped or
single tomatoes answer the purpose best;
ordinary brown sugar may be used,
large portion of which is retained in
syrup.


WAFFLEs.- pound of butter melt
ed in quart of milk, and ten eggs beaten
light: thicken the milk and butter with
sifted -four, and add the eggs and little
salt; should be of consistency OF pound
cake batter; add enough yeast TO make it
rise, the quantity to be regulated by the
quality of the yeast. Set it to rise in o
warm place. To be eaten In the evening,
the waffles should be mixed early in the
morning in winter, and in summer at
midday