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.

[Illustration]

THE DAIRY.

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
curin