NUMBER TWO.

First, as regards food. The horse is naturally a wild animal and therefore, though domesticated, he demands such food as nature would provide for him. But man seems to forget this. Nature's food would be largely of grass. It is true that when domesticated and put to hard work he needs some food of a more concentrated and highly nutritious nature than grass; but while labor may necessitate grain, the health of his system yet demands a liberal allowance of grass. In direct opposition to this many farmers keep their horses off pasture while they are at work, which comprises almost the entire season of green pasture. I have frequently heard farmers say that their horses did best during the spring and summer, if kept in the stable at night. I can only say that I have found the very opposite to be true and I believe I have carefully and faithfully tested the matter. I have found that when the horses were allowed the range of a blue grass pasture at night, they endured work the best because they digested their grain and hay better, and good digestion made good appetites. In fact, I consider pasture the best food and the best medicine a horse can be given. If his coat is rough, if he is stiff and lifeless, if he is losing flesh and strength, turn him on pasture and he will soon grow better.

Some grasses make far better pasture than others. All in all, I consider blue grass the best. It comes earliest in the spring, and while very palatable and easily digested, seems to possess more substance than other grasses. Next I would place timothy. Clover is good medicine for a sick horse, but because of its action on the salivary glands is apt to make work horses "slobber" at certain seasons.

For winter, hay is provided. But how is it provided in a majority of cases? The grass is cut out of season; is cured negligently, very likely is exposed to rain; and then piled up to mold and rot. A few tarpaulins to put over the cocks in case of rain, and barracks or mow to protect and preserve the hay would give the horse good hay, and be one of the very best of investments. It should be remembered that the digestive organs of none other of our farm animals are so easily deranged as those of the horse. Musty, moldy hay is the moving cause of much disease. The man who can not provide a good mow should sell his horses to some farmer who can manage better.

Though blue grass is the best for pasture, timothy is the best for hay. Clover makes better hay than blue grass. Corn fodder has substance, and pound for pound contains about two-thirds as much nutriment as hay. But it is not good forage for the horse. Where hay is procurable corn fodder should never be fed.

I am convinced that the great majority of farmers do nor feed their horses enough forage. I know of farmers who do not feed hay at all when their horses are at work, which is more than half the year. Grain is fed exclusively. Yet they wonder why their horses lose flesh and have rough coats. Feeding a horse all grain is like feeding a man all meat. The food is so oily and difficult of digestion that it soon deranges the digestive organs. The horse should have all the hay he wishes to eat, at all seasons of the year. This brings me to another error in his treatment.

When at work the horse should have at least ninety minutes for each meal. My observation convinces me that a large number of farmers do not give him this much time. Their reason for neglecting to do so is, that it would be a loss of time. But the very opposite of this is the case. Time is gained. The horse has opportunity to eat slowly, which is essential to complete digestion; can eat all he wishes; and has time to rest after eating, giving the organs of digestion a chance to work. Give your horse an hour and a half to eat his noon-day meal, at least, and at the end of the season you will find that by so doing you have gained time. He may not have walked before the plow and harrow so many hours, but he has stepped faster and pulled more energetically.

Another error is the feeding of too much grain. Some farmers have grain in the feeding troughs all the time during the spring and summer. The horse is sated. This manner may do for a hog, whose only business is to lie around, grunt, and put on fat; but for a horse it will not do. A horse should never be given all the grain he will eat. At every meal he should clean out his box, and then be ready to eat hay for at least fifteen minutes.

Another error is in confining the grain feed almost altogether to corn. Corn is a heavy, gross diet. It contains a large proportion of oil, and tends to produce lymph and fat, which are inimical to health, and destructive of vigor and endurance. Oats is a much better food; yet it is very rarely fed in the South, and not half of the farmers of the North feed it. Corn heats the blood, and on this account should not be fed in hot weather. Oats is a lighter, easier diet, does not heat the blood, and makes muscle, rather than fat. All in all, oats is the most economical food, at least for horses at work in hot weather.

One more error which I shall notice in feeding is the giving of too much dry food. The horse does best upon moist food, or that which has a large percentage of water in its composition. Carrots, turnips, beets, pumpkins, etc., may be given in small quantities with decided advantage, especially in the winter. In summer the hay should be sprinkled with water, and the oats soaked. This will not only make the food more palatable and easily digested, but will obviate the necessity of watering after meals. Many object to watering after the horse has eaten, because the fluid carries the grain into the intestines where it can not be digested. But if grain and forage are dampened, the horse will not require watering after a meal. He will rarely drink if water is offered him, and the moisture will aid digestion. This is surely better and more humane than to give a horse dry food and then work him for six or seven hours in the hot sun, afterward, without any drink.

Of the quality of water given to the horse there is not much to condemn. He generally gets better water than the hog, or sheep, because he is very fastidious in this matter and will not drink foul water unless driven to do so by dire necessity. But I believe that three times is not often enough to water a horse at work in hot weather, though this is the common and time honored practice. The stomach of the horse is small—very small in proportion to the size of his body. When he has labored in summer for half a day his thirst is intense, and when he is permitted to slake it he drinks too much, producing really serious disorders. No valid objection can be urged against watering five times per day. The arguments are all in its favor.

The errors in stabling are fully as grievous as any we have noticed. I have lately written of the evils of lack of light and proper ventilation in these columns, and also discussed the problem of currying in various phases, so shall not repeat here what I have heretofore written. One of the other evils of stable management often allowed, is the accumulation of manure. It is not within the scope of this article to notice the evil the neglect to save manure works to the farm and the farmer. But that the accumulation of the manure in the stable is a hurt to the horse, no sensibly reasoning person can doubt. Its fermentation gives off obnoxious gases which pollute and poison the air the horse is compelled to breathe, and thus in turn poison the animal's blood. This is a more fruitful cause of disease than is generally supposed. The gases prove injurious to the eye, and when we consider the accumulation of manure and the exclusion of light, we are not apt to wonder much at the prevalence of blindness among horses. The manure should be cleaned out in the morning, at noon, and again at night. Use sawdust or straw liberally for bedding. It will absorb the urine, and as soon as foul, should be removed to the compost heap with the dung, where it will soon be converted into fine, excellent manure.

Another thing that deserves attention is the stable floor. I unhesitatingly say that a composition of clay and fine gravel is best. Pavement is the worst, and planks are next. The clay and gravel should be put in just moist enough to pack solidly. Stamp till very firm and then allow to dry and harden for a week. The stable floor should be kept perfectly level. Do not make the horse stand in a strained, unnatural position. The stall should be large enough for him to move around—at least six feet wide. Narrow stalls are a nuisance but very common.

John M. Stahl.

Cost of Pork on 1883 Corn.

About three weeks ago the "Man of the Prairie" wanted to know how many pounds of pork a bushel of corn would make this year. As I wanted to know the same thing I have weighed my hogs every week and also the corn I fed them, and for the benefit of your readers I will give the results:

December10—15hogs,weight4,130
"17—"""4,280ate960lbs Corn.
"24—"""4,410"864"
"31—"""4,572"816"

This gives a gain, in twenty-one days, of 442 lbs, and they ate in that time 2,640 lbs., or 471/7 bu. corn.

The corn was planted about the eighth of May; was the large white variety; is quite loose on the cob, and a good many of the ears are mouldy. A common bushel basket holds of it in ear 35 lbs. The hogs were fed the corn in ear twice a day, and had all the water they wanted to drink. This gives 962/165 lbs. pork to the bushel. At the present price of pork ($5.25) it would make the corn worth about 49½ cts. per bushel.

G. W. Powess.
Winnebago Co., Ill.

P.S. The weight of corn given is its weight shelled, as it shells out 55 lbs from 80 lbs. in ear.

G. F. P.

Grease, So-Called.

This ailment occurs sometimes in the fore feet, but oftener in the hind feet; and though neither contagious nor epizootic, it not unfrequently appears about one time or within a brief period, on most or all of the horses in a stable. It essentially consists in a stoppage of the normal secretions of the skin, which is beneficially provided for maintaining a soft condition of the skin of the heel, and preventing chapping and excoriation; and it usually develops itself in redness, dryness, and scurfiness of the skin; but in bad or prolonged cases, it is accompanied with deep cracks, an ichorous discharge, more or less lameness, and even great ulceration, and considerable fungus growth; and in the worst cases it spreads athwart all the heel, extends on the fetlock, or ascends the leg, and is accompanied with extensive swelling and a general oozing discharge, of a peculiar strong, disagreeable odor.

Most of the causes of grease are referable to bad management, especially in regard to great and sudden changes in the exterior temperature of the heels. The feet of the horse may be alternately heated by the bedding and cooled by draft from the open stable door; or they may first be made hot and sensitive by the irritating action of the urine and filth on the stable floor, and then violently reacted on by the cold breezes of the open air, or they may be moist and reeking when the horse is led out to work, and then chilled for a long period by the slow evaporation of the moisture from them amid the clods and soil of the field; or they may be warm and even perspiring with the labor of the day, and next plunged into a stream or washed with cold water, and then allowed to dry partly in the open air and partly in the stable; and in many of these ways, or of any others which occasion sudden changes of temperature in the heels, especially when those changes are accompanied or aggravated by the irritating action of filth, grease is exceedingly liable to be induced. Want of exercise, high feeding, and whatever tends to accumulate or to stagnate the normal greasy secretion in the skin of the heels, also operate, in some degree, as causes. By mere good management and by avoiding these known causes, horse owners might prevent the appearance of this disease altogether.

In the early, dry, scurfy stage of grease, the heels may be well cleaned with soft soap and water, and afterwards thoroughly dried, and then treated with a dilution of Goulard's extract—one part to eight parts of water, or one part with six parts of lard oil. In the mildest form of the stage of cracks and ichorous discharge, after cleansing, some drying powder, such as equal quantities of white lead and putty (impure protoxide of zinc), may be applied, or simply the mixture of Goulard's extract with lard oil may be continued. In the virulent form of cracks, accompanied with ulceration, the heels ought to be daily washed clean with warm water, and afterwards bathed with a mild astringent lotion, and every morning and evening thinly poulticed or coated with carbolized ointment; and the whole system ought to be acted on by alteratives, by nightly bran mash, and, if the animal be in full condition, with a dose of purgative medicine. In the worst and most extensively spread cases, poultices of a very cooling kind, particularly poultices of scraped carrots or scraped turnips, ought to be used day and night, both for the sake of their own action, and as preparatives to the action of the astringent application; and the whole course of treatment ought to aim at the abatement of the inflammatory action, previous to the stopping of the discharge. Nothing tends so much to prevent grease and swelling of the legs as frequent hand rubbing and cleansing the heels carefully as soon as a horse comes in from exercise or work. In inveterate cases of grease, where the disease appears to have become habitual, in some degree, a run at grass, when in season, is the only remedy. If a dry paddock is available, where a horse can be sheltered in bad weather, it will be found extremely convenient; as in such circumstances, he may perform his usual labor, and at the same time be kept free from the complaint.

Foul in the Foot.

This name is given to a disease in cattle, which presents a resemblance to foot rot in sheep, but is different from this. It appears to be always occasioned by the neglect and aggravation of wounds and ulcers originating in mechanical injury—particularly in the insinuating of pieces of stone, splinters of wood, etc., between the claws of the hoof, or in the wearing, splitting, or bruising of the horn, and consequent abrasion of the sensible foot; by walking for an undue length of time, or a long distance upon gravelly or flinty roads, or other hard and eroding surfaces. It is sometimes ascribed, indeed, to a wet state of the pasture; but moisture merely predisposes to it, by softening the hoof and diminishing its power of resisting mechanical injury.

The ulcers of foul in the foot usually occur about the coronet and extend under the hoof, causing much inflammatory action, very great pain, and more or less separation of the hoof; but they often originate in uneven pressure upon the sole, and rise upward from a crack between the claws, and are principally or wholly confined to one side or claw of the foot. A fetid purulent discharge proceeds from the ulcers, and a sinus may sometimes be discovered by means of a probe to descend from the coronet beneath the hoof. The affected animal is excessively lame, and may possibly suffer such a degree of pain as to lose all appetite and become sickly and emaciated.

If the disease is of a mild form, or be merely in the initiatory stage, it may be readily cured by cleaning, fomentation, and rest; if it be of a medium character, between mild and violent, it may be cured by cleaning, by carefully paring away loose and detached horn, by destroying any fungus growth, and by applying, with a feather, a little butyr of antimony; and if it be of a very bad form, or has been long neglected, it will require to be probed, lanced, or otherwise dealt with according to the rules of good surgery, and afterwards poulticed twice a day with linseed meal, and frequently, but lightly, touched with butyr of antimony.

Founder.

This disease consists in inflammation of the laminæ and of the vascular parts of the sensible foot. It sometimes attacks only one foot, sometimes two, and sometimes all four; but, in a great majority of cases, it attacks either one or both of the front feet. A chronic form sometimes occurs, and exhibits symptoms somewhat similar to those of contraction of the hoof; but acute inflammation of the laminæ is what is generally called founder.

This disease is occasioned by overstraining of the laminæ from long standing, by prolonged or excessive driving over hard roads, by congestion from long confinement, by sudden reaction from standing in snow after being heated, or from covering with warm bedding after prolonged exposure to cold, by sudden change of diet from a comparatively cool to a comparatively heating kind of food, and by translation of inflammatory action from some other part of the body, particularly after influenza.

In the early stages of founder, a horse evinces great pain, shows excessive restlessness of foot, and tries to lighten the pressure of his body on the diseased feet. In the more advanced stages he is feverish, breathes hard, has violent throbbing in the arteries of the fetlock, lies down, stretches out his legs, and sometimes gazes wistfully upon the seat of the disease; and in the ulterior stages, if no efficacious remedies have been applied, the diseased feet either naturally recover their healthy condition, or they suppurate, slough, cast part or all of the hoof, and gradually acquire a small, weak, new hoof, or they undergo such mortification and change of tissues as to render the animal permanently useless.

The shoe of a foundered foot must be removed; the hoof should be pared in such a manner that the sole and central portion of the same alone come to sustain the weight of the body. Therefore, the wall of the hoof, or that portion of the hoof which, under normal conditions, is made to bear upon the shoe, should be pared or rasped away, all around, to such an extent that it does not touch the ground when the animal stands upon the foot. A well-bedded shed, or a roomy, well-bedded box-stall, should be provided, with a view of allowing ample room for stretching out, as well as for changing position on a floor which should not be slanting, and which conveniences can not be had in a single stall, or when the animal is kept tied up in a confined space. Fomentations, evaporating lotions, wet cloths, and moist poultices should be applied to the feet. The animal ought to have light and spare diet, and bran mashes. When much fever exists febrifuges and diuretics should be given.

Questions Answered.

Cow Drying up Unevenly. D. W., Auburn, Ill.—1. What is the cause of a cow going dry in one teat? She dropped her calf the 25th of May, and it sucked till it was three months old two teats on one side; that was her third calf; her next one will be due the last of April next. For some six weeks past the quantity of milk has been diminishing, till now she does not give more than a gill from one teat, while the opposite one gives more than double that of either of the others. Can any thing be done to remedy the difficulty? 2. If a cow gives more milk on one side than the other, does it indicate the sex of the coming calf?

Reply.—Most likely the cow will give milk from all four quarters after calving. She should be allowed to gradually dry up now, and toward the time of calving, she should not be fed exclusively on dry food. 2. No.

Dairymen, Write for Your Paper.

Curing Cheese.

The curing of cheese develops not only flavor, but texture and digestibility. As a rule, says an English exchange, no American cheese is well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me., remarks upon this subject as follows: "Increased attention needs to be given by cheese-makers to this matter of curing cheese. Cheese factories should be provided with suitable curing rooms, where a uniform temperature of the required degree can be maintained, together with a suitable degree of moisture and sufficient supply of fresh air. The expense required to provide a suitable curing room would be small compared to the increased value of the cheese product thereby secured. Small dairymen and farmers, having only a few cows, labor under some difficulties in the way of providing suitable curing room for their cheese. Yet if they have a clear idea of what a curing room should be, they will generally be able to provide something which will approximate to what is needed. Good curing rooms are absolutely needed in order to enable our cheese-makers to produce a really fine article of cheese. The nicer the quality of cheese produced, the higher the price it will bring, and the more desirable will it become as an article of food. In the curing of cheese certain requisites are indispensable in order to attain the best results. Free exposure to air is one requisite for the development of flavor. Curd sealed up in an air-tight vessel and kept at the proper temperature readily breaks down into a soft, rich, ripe cheese, but it has none of the flavor so much esteemed in good cheese. Exposure to the oxygen of the air develops flavor. The cheese during the process of curding takes in oxygen and gives off carbonic acid gas. This fact was proved by Dr. S. M. Babcock, of Cornell University, who, by analyzing the air passing over cheese while curding, found that the cheese was constantly taking in oxygen and giving off carbonic acid gas. The development of flavor can be hastened by subjecting the cheese to a strong current of air. The flavor is developed by the process of oxidation. If the cheese is kept in too close air during the process of curding, it will be likely to be deficient in flavor."

An anonymous writer very truly remarks that the dairyman, by the force of circumstances, has to become versed in the breeding and management of stock, especially that of dairy breeds; hence, in the very nature of things, he becomes a thoughtful, studious, observing man, and, what is better, he attains a higher intelligence. The advantages of dairying call out, among other things, enhanced revenues, because butter and cheese have become necessities; it enriches the farm, and is perfectly adapted to foster the breeding and raising of better and more stock. It embodies thrift, progress, and prosperity. Under "new methods" it makes fine butter and choice beef, not by any means less, but even more, and affords better grain. It does not imply farm houses with added burdens, but, on the contrary, relieved of drudgery, and the time thus gained can be spent in cultivating the refining graces, and thus making farmers' homes abodes of culture, refinement, and education, placing the dairy farmer upon a level financially, socially, and intellectually with any other class or profession.