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Poverty Bay Standard, Volume III, Issue 210, 3 October 1874, Page 2

An instance of the danger to human life that may accompany some of our most commonplace avocations is furnished by a case which has occurred at Ballarat, Victoria, inducing the belief that a most ordinary culinary process may be beset with risk to health, and perhaps to life, that is but little considered or suspected. The matter at least deserves the at tention of every head of a family, and it is important to the well-being of every household that a matter involving so grave a question should be thoroughly investigated. The case is this : A little girl three and a-half years bld, three or four minutes after taking her dinner, became ill. A medical man was sent for, and emetics were administered, but the child grew worse. A second doctor was seut for, and the best advice and assistance procured, hut the child suddenly died. Both docters then refused a certificate to allow her burial in the ordinary way. Pi.post mortem examination followed, and the evidence of Dr. Jakins showed that a meal of boiled beef, ■ cabbage, and carrots had caused death! Dr. Jakins explained that the vegetables had fermented in the child’s stomach, inflammation was caused, and death ensued. He said meat and vegetables stewed t-o gether frequently caused vomiting in healthy persons, and especially during thundery weather. Vegetables boiled separately from meat are not injurious, but with meat the constituents of yeast are formed, and under circumstances favorable to fermentation ; sickness to adults is caused, and death to infants is likely to ensue.— Colonist.

In breaking heifers it is important to start their habits right in the first place. Nothing is truer than the cow’s capacity for milk is influenced by the treatment of the heifer, beginning with the calf. Treat the young animal kindly and with familiarity, aud you will have a kind and affectionate cow, satisfied with her condition, which is always an advantage, the lacteal secretion being influeuced by affection The difference is considerable between such a cow and one trained to wildness. Early maternity is another advantage, as connected with it is the early secretion of milk, which thus becomes a habit near the beginning of life, the habit growing with the growth of the animal, enlarging and strengthening the capacity for milk. But the animal wants to be fed liberally and well taken care of, so that it can stand the early strain. In this way what would be usually an ordinary cow can be made a superior one. It is therefore best to raise your own stock, only however when care is taken with it. ’ln treating both the young animal and the cow, the doctrine should be, never overfeed, never underfeed, but keep up the condition and the milk. The machine, the cow, may then be kept in order, and do work, good work, for many years—from the second to the 17th or 18th year, and sometimes longer. Some cows at 15 are as good as at any previous time. Blood tells; but more is in the care early begun and continued, making docile, early milkers, keeping up milk and flesh, avoiding the severe heats of summer (by stabling and soiling), the great cold of winter (by proper shelter), aud the cold autumn and spring rains.

PRACTICAL CATTLE BREEDING A correspondent of the Austra l asian ■ says : —Sir, I have long thought that a few practical hints on the breeding of cattle would be acceptable to many of your readers. Not wishing to occupy much of the space kindly allowed me in your valuable paper, I make them as brief as possible. There are many who tell us what good cattle are like, and write long articles on the excellent points and colors of one, and the beautiful silky coat of another, and whom bred by, &c.; but I have never yet read an article upon how to breed them. For over twenty years I have devoted considerable attention to the breeding of stock, and have successfully accomplished the somewhat difficult task of breeding a good herd from a very bad one. These instructions, if carefully carried out, will enable any person to bring a herd to perfection. Procure a bull, say from three to five years old, not too large, with plenty of animal vigor, sound constitution, and pure blood—l prefer a personal knowledge of his ancestors for pedigree —he should not be too fine. First breed good, then neat cattle. Select, say fifty cows from three to five years old, with large frames, fine heads, horns, and necks, good colors, soft-looking skins, and good tempers. Put them into a paddock ; the first year there will be about forty-five calves, nearly equal sexes; castrate the bulls, keep the heifers until three years old. If on poor country, then put them to a betbull than their sire, and, if possible, as near the same breed or blood. When their progeny appears the neuclus of a herd is formed, and the original cows may be disposed of. If there be sufficient in number cull out the worst, breed only from the best. Keep no young bulls for stud purposes until after the fifth cross, when they may be considered pure. Should there be any defect apparent, or anything unsightly showing in the lot, select a sire pre-eminently good in that particular part where the others are deficient. Avoid in-breeding as unnatural; beparticnlarin securing sound,healthy sires, and in a few years the result of judicious management will be shown in a fine herd. Durhams, Hereford*, aud Devons, as they become pure, have a great tendency to fatten, and many of the best heifers are barren in consequence. To counteract this as much as possible, put them to the bull when two years old. Should the calves be reducing them too much from sucking, give them foster mothers. If the mothers are looking worn after rearing a calf or two, let them have a year’s rest from breeding. These principles of breeding are sufficient for any general herd, where no stall-feeding is required.