jwJ;FRB!ryiT",a "r""
WILLAMETTE FARMER.
3
Domestic EcofJopiy-
Remarks on Eating.
Professor Blot used to any it is a fact beyond
all question thnt the intellectual and moral
faculties of man are influenced in a large de
gree in their operations by those physical con
ditions which are 'dependent upon our food
Physiology proves that It is the contraction of
muscles that produces wrinkles and a person
whose food is properly prepared appears
younger and more boautifnl than one who fol
lows no scientiflo principle in his eating.
Good food, properly prepared, will keep his
muscles in order and eWiV A- ., 1.
rmale, young or old, starting with a good
stomach, can keep healthy and in good flesh
with proper food; it is only necessary to seleot
the kind required by the constitution, and pre
pare it judiciously. It is not what we cat that
makeB us fat, but what we digest. Bid food
may bnng a temporary bloatedness, but not the
plumpness of good health. He agreed with
the opinions expressed by Thomas Jefferson,
as well as by a celebrated New York clergyman,
that good things have been made by the Crea
tor for good people.
Another tiling in food it ought always to
be prepared according to the ge of the person
for whom it Is intended, and for the sex, as
well as according to the climate and the sea
Bon. In winter more fatty matter is necessary
to be eaten than at any other time of the year.
In spring, greens, which purify the blood and
remove the bile occasioned by eating fatty sub
stances in tb.9 winter. In winter we need more
bile; in the spring we must get rid of it if we
would be healthy. When warm or hot weather
comes, we must supply the wasted system by
eating meat. Meat is better in summer than
anything else. It is a great mistake to suppose
inur, vegetaoies are tne best for this season of
me year, lie recommends roast beef for sum
mer. Skim off the fat. Don't bring fat to the
table.
The Borgias of our Kitchens.
Oh, woman! heaven's lust, best gift to the
kitchen, must yon and your daughters still con
tinue to marshal families the salaratus way to
dyspepsia? Can jou never learn that the grid
iron and the clear, glowing beds of coal, where
upon St. Lawrence himself would have deemed
it a luxnry to be broiled, better benefit the
lordly steak unmaceiatcd with the brutal
pestle, uncontaminated with factory lard, and
will sooner woo it to turn to pale pink, deli
cate amber and tender brown (with a sensitive
elevation at the corners, forming a central
chalice for the reception and preservation o(
its own juice) than the frying pan, accursed
01 uou ana aonorred of men? Know you not
mat Dy tniniy slicing potatoes not left over
from yesterday's noon-day dinner into cold
water, wiping the same dry in a towel, dusting
them with pepper and salt, frying them in boil
ing lard, and as soon as they put on the rich
golden brown hue of a Cuban bolle, removing
and draining them, you can compass that which,
at Saratoga, has brought fame and fortune to
the artistic restaurateur? Is it not in you to
pour boiling water on your coffee, and set the
Eot over a shovelful of embers in the hearth
ox, where it will just simmer and not boii?
Can your finer female sense not apprehend
the difference between fanning a smokeless
fire with a generous slice of bread till the sur
face of the latter turns delicately golden, then
brushing the same with fresh butter, and burn
ing bread on the top of a dirty stove, then
swabbing it in melted, rancid oleomargarine?
Alas I it experience can be relied on, we fear not.
Priscilla is joined to her salaratus and frying
pan; let her alone. The World.
the scalding process coniintncts. Scald very
iow nnui a temperature or uu deg., then
retain it at this temperature until cooked and
acidity begius to develope on the whey the
whey is then drained off and the curd dipped
into the curd sink and salted immediately,
using two and one-half pounds of salt to one
thousand pounds of milk. After the curd is
cooled to the temperature of the atmosphere
then put to press, and bandage; press for about
eighteen hours; then take out of the hoop and
put in the dry room. I use no gr ase in the
caring proces, nothing but n small piece of
b induce sloth A cood rich-cheese will crease
itself enough. I keep my drying room at a
temperature or about oU deg.
How Milk is Secreted.
In his address before the Pennsvlvnnia dairy
men's association, Prof. L. B. Arnold gave a
description and illustration of a fully developed
udder in its active state, showing it to be di
vided into four separate glands each acting
independently of the other, but all bound to
gether by elastio membranes and suspended
and supports d by one compound tendon con
nected with the abdominal muscle, and ram
ifying in minute filamentary divisions which
fasten into every part of each division of the
udder, and also into the skin which covers it,
so that it is well supported, even when heavily
laden with milk. Milk, he said, is not con
tained in tbe udder in one capacious sack, as
many people suppose, and as some authors
have represented, but in small reservoirs dis
tributed through tbe glands. The largest of
these reservoirs i at the top of the teat, which,
as was shown by an illustration recently copied
from a fully developed ndder four weeks from
tbe time of calving, was only about the size of
a turkey's egg. The other cavities distributed
through the glands varied from the size of a
hickory nut to a pin-head, the largest and
greatest number being located at and near the
lower part of the udder, diminishing in number
and size upward. The reservuirs in each quar
ter of the big are cemented by n set of tubes
distinct from the other quarter, which run like
birod-vessels by crooked routes from one res
ervoir to another, till they at last connect with
the larger cavity at the top of the teat. In
each quarter of the udder all the internal
arrangements nnd subdivisions of tbe glands
are not only independent of but different from
the corresponding divisions in the ottier
quarters. The reservoirs aud tubes in no two
quarters are alike, either in size, location or
number.
EES.
Whitewash fob Kitchen Walls. The first
consideration in a cooking room is cleanliness.
Tried by this test, papered walls are an abom
ination in such a place. You cannot darken
this room through part of the day in summer,
as you do others, and consequently fly specks
will be numerous. These walls absorb the
kitchen odors and Bteam, and the smoke rests
lovingly upon them. If creeping things get
into a house they are sure to insinuate
themselves into the paper on the walls. Hard
finished walls are really more cleanly, for they
can be washed; but, unless the finishing is
better done than in the kitchens we have seen,
they soon look dirty, and this is the next
worst thing to being so; for such finishing
soon becomes discolored and " splotchy."
There is nothing that will compare with the
old fashioned whitewash; not color wash, but
whitewash, pure and simple. The color wash
may give the walls a prettier tint, but it must
be put on by a practical hand, whereas white
wash can be applied by any one, whenever a
dirty spot makes its appearance. It is true that
unparcticed hands do not apply the brush as
evenly as could be wished, but a few streaks
more or If ss don't matter, when we can all see
that the streaks are white and clean. Scribner.
How to Secure Premium Honey.
Dr. P. A. Baker, in the Beekeeper's Magazine,
publishes a plan to secure the largest quantity
and the best honey, which is well worthy of
trial.
The plan is simply to keep a very strong col
ony queenless during the period of the greatest
flow of hnncy. All apiarians know that a virgin
swarm will work with more energy in building
comb and storing honey, than one with a full
supply. It is not uncommon for strong fam
ilies, with everything needful for storing honey
in surplus boxes, to loaf about tbe hive, until
a few empty frames are given between the full
ones, when they will soon be filled, but, being
in the queen's chamber, she immediately per
forms her maternal duty and you get no honey.
The law is immutable, in their allowing no
empty space between broad combs, and the law
impelling the bees to fill the space with comb
actswith like force in indicating to the queen
'her duty. By virtue of cause and effect, if the
entire hive is made into space, it is but fulfill
ing that law for the bees to promptly fill it with
comb and honey, if, perchance, it is in abund
ant supply, but madam queen being present, we
must allow a considerable force to assist In at
tentions to her royalty; dethrone her and sup
ply the colony with material to make a new
one, and yet allow none to mature for a period,
and we shall have our boxes filled with the
beauteous nectar. The operation is to put two
large swarms, without queens or comb, into a
hive filled with empty sectional frames or honey
boxes, and give one broad comb at one end of
the hive, and before the new queen is hatched,
remove the comb and give them another.
When the second has become fertile, the great
est flow of honey being over, remove the honey
frames or boxes and fill tbe hive with combs or
empty frames as the fall season for honey may
indicate. The queens and broad combs can be
utilized to advantage, which any intelligent
apiarian will understand.
oiIljuy Yrd.
Potatoes should always be put into boiling
water to cook, boil quickly and pour off the
water, letting them dry a few minutes over tbe
fire before dishing up. Steaming is the best
manner of cooking them.
Indian Griddles. Two cups of meal, one of
flour, one of milk, one of water, one egg well
beaten, two teaspoonfuls of cream yeast, siited
into the meal and flour. Mix and bake on hot
griddles.
The Diitf.
How Prize Cheese is Made.
At the last grand exhibition of the American
Institute, held in New York city, which was
closed November 13th, B. F. Adams, of Austin
Minn., exhibited some specimens of excellent
cheese, for which he was awarded the premium.
Herewith we give the principal details in the
manufacture of such cheese, which he has fur
nished to the Practical Farmer for publication.
He writes:
'The cows whose milk was used in the man
ufacture of the cheese, were fed entirely on tbe
wild crass of Minnesota. I receive the milk
but once a day in the morning. The farmers
set their milk in cans put into a tub of cold
water, and cool it down to the temperature of
the atmosphere by agitating it well with a large
dipper. Morning milk the same in a separate
can. Tbe milk when received at the factory in
the morning is weighed and strained through
two thicknesses of bandage cloth and kept con
stantly agitated in the vat until tbe rennet is
added; this is to prevent the cream from rising.
After the milk is all received, the beating pro
cess commences, which is done by steam from
a five-horse power boiler, aud conducted
through pipes under the vat. I first heat the
milk to a temperature of 82 deg., then I add a
very little coloring prepared of annatto; next I
put in rennet enough to cause ooagulation in
.... ninntHi! rennet is prepared in cold wa
ter, cut up In small pieces, and sufficient salt
added to keep sweet. After tbe whole coagula.
ted mass becomes hard enough, I cut both
wy and let stand until the whey rises, then
Poultry on the Farm.
Messrs. Editobs: To the farmer tho profits
of raising poultry must come from the sale of
eggs and stock. To make it a good invest,
ment, the returns from the sale of these must
be large enough to pay rather more than the
market ptice for the grain consumed, besides a
good amount for the time and labor spent in
caring for their wants.
As there are several different breeds of fowls
it is of great importance to keep those best
adapted to the locality and conveniences of tbe
farm, as also to fill the demands of the nearest
market. If the fowl house or sheds afford good
shelter, breeds can be kept with good results
that would be an utter failure where there is no
protection afforded from the weather. If tbe
demand of the market is chiefly for fowls for
tho table, a breed snould be kept that excels in
its ouantitv as well as its quality of flesh one
that is easy to fatten and reaches maturity very
early.
If eggs sell best, keep breeds that are great
layers and poor or no setters; when both flesh
and eggs are wanted, keep those that excel in
both.
Aeain. if the farmer delights in having fine
lares stock and takes good care of it. he would
be best pleased with tbe Asiatics, while only
the smaller kinds should be kept when they
are left to set tbeir own living and take care of
themselves, as they are of a roaming disposi
tion, and would thrive where an Asiatic might
starve.
Breed Characteristics.
Of the larger breeds, the Cochins and Brah
mas are tbe most desirable. These are both
large and heavy varieties, are very docile, and
are good winter layers, though their propensity
to set in the hot season somewhat lessens the
annual number of their eggs. When good feed
and warm dry quarters are provided, no breeds
will show good care better than these.
For laying alone tbe Leghorns and Hamburgs
surpass all others in the number of eggs; be
Ing non-setters they improve tbe time others
use in setting and raising young. Tbe Leg
horns lay the larger egg of the two, and have
yellow legs, while the Hamburgs are blue legged
and their eggs rather small.
For both eggs and flesh we have the American
breeds, tbe Plymouth Bocks and Djtniniques.
also the Frenoh Hondans, Creve Cecurs and
La Fleche. All these five are Urge bodied
fowls and first-class layers. The French claim
the finest quality of flesh, but they are black
and white legged, and non-setters, while the
American breeds are yellow legged and good
setters.
Games are liked by n great many. They are
good layers and excellent mothers; but their
ize and the oolor of their legs is against them.
Bantams make nice pets, but they are not at all
profitable.
There is a great difference between the several
varieties of each breed: Of the buff, Partridge,
white nnd black Cochins, we have found the
Partridge tbe best layers. They set less than
tbe built, keep cleaner man tne white, and sur
pass the black in size.
Of the Brabmas the dark are preferable.
They are au improvement on the 1 gat, and,
like the Partridge cochins, they are not such
bad setters, consequently they are better layers
and of a more business-like color.
The white, brown, black and Dominique
Leghorns stand in geueral favor in the order iu
which we have named them. The first are the
largest and lay the largest eggs, but their white
plumage is easily soiled, and the colored ones
are preferred by many. The Hamburgs come
in for tbeir share of favor as well as dislike.
Tbey will find their own living almost any
where, and being great layers and non-setters
they stand high with many, but their eggs and
bodies being small tbey are not always favor
ites. In fact, it is hard to tell which breed
would stand first were all interested to give
their opinions.
Care and Feed.
Having decided what breed to keep the next
move is to provide them suitable quarters for
roosting and laying. Tbe amount of shelter
they need depends on the clImttH. When snow
covers the ground part of tbe season it is neces
sary to have a warm and especially a dry place
for them to gather and stand out of the wind
aud wet. Kep their roosting plaoe sweet and
clean by the free use of lirno and ashes. Good
sized roosts, wide apart aud not too high from
the ground, are be.-t. Let the place be well
sheltered from winds and wet and well venti
lated. Put nests in out of the way places, easy
to get at, but away out of sight. Never have
many eggs In them, as they are apt to get broken,
and in this way hens often get into the habit of
eating tbe eggs. It is very hard to break them
of it. Feed food that will supply tbe most
urgent want. If it is cold or wet weather feed
warm, nourishing food. Com is good, ground
and scalded for the morning meal, and fed
whole at nigbt. In the laying season feed
grain and meat, or fat in some sbape, and if
kept shut up give plenty of green food, lime in
any shape and gravel to grind their food. Al
ways have an abundance of fresh, clean water;
nothing goes further to keep fowls in a good,
healthy condition. Have it bandy and plenty
of it. A variety of food is always better than
any one kind, however good, fed altogether.
Change their feed of I en and you may look for
good results. Chickens like vegetables boiled
and mixed with most am thing, so that they
can have something to peck at when not other
wise employed.
Breeding.
Get your chicks out early. They do better,
grow faster, and are by far the most profitable;
late ones always are a nuisanco and serve to
degenerate the stock. Always keep the earliest
nnd largest for breeding. If any show signs of
running down dispose of them before the breed
ing season. It is a good plan to shut up tbe
liveliest cock and a few of the largest hens and
keep their eggs for setting. Change roosters
occasionally, as by breeding in and in one will
soon rnin tlie'..ve'ry,besk s(ook. ,
In selecting hens for setting pick out gentle
ones, not over large, and with small feet. Set
in a iarge box or barrel, fill in with clean straw
on top of about one foot of moist earth. Try
first on two or three false eggs to see that the
nest is all right, and when the hen seems satis
fied with it, put nine to fifteen eggs under her,
the number depending on her size. Better put
too few than too many, for if one gets cold each
day, all will in turn be spoiled. After putting
a little lime and sulphur over the eggs and on
tne nen s dock, leave ner to nerseli, except oc
casionally see that others do not bother, and
that buo comes on to leed and water.
Young chicks, to mako large birds, should be
fed often, but only what tbey will eat up clean,
soft food tho first few weeks, alter that Bmall
grain and meat occasionally. Do not let them
roost too young, as it injuries them.
Procure good fine stock to start with of some
reliable breeder; better pay something extra
and get that, then all is right. It is with
poultry ns with any other stock, if you take an
interest in them you will strive to keep them
as they should be kept and in this way make
sure of good profits from them. Experience
goes to stiow that no branch of farm industry
pays bftter for the amount of capital invested
than poultry raising, if carried on in a system
atic manner. G. G. Wickson, Jr.
Lyons, Wayne Co., N. Y. Ilural rress.
found in hav or straw, and makes them practi
cally omnivorous of vegetable matter. This gen-
into the United Slates especially for breeding
purposes. The collector must also be satisfied
eral ta'te makes the sheep n very useful animal I that the animals are of superior stock, adapted
in utilizing otherwise waste products of the ' to improving the breed in the United States,
farm. II browses the hazel brush and kills Custom officers nre required to rigidly observe
1 the provisions of said article; nnd sho
out the wild grasses for the emigrint. He gota
abundant toon irom tne scattered grain and
springing weeds of the grain stubble. He cleans
out the Into springing weeds and strips the
lower blades off among the ripening corn. He
is n good scavenger of weeds and fallen apples
iu the orchard, and in doing all this he is mak
ing mutton and wool out of weeds and waste.
The cost of keeping, up to the point where all
this waste matter is consumed, consists only
in the incidental expenses, and the returns are
manure, mutton, wool and Increase.
should tho
certificate mentioned therein not be pre
sented on the entry of the animals at tbe ens-
I torn houe, it will be necessary for the importer
' to give a bond, with satiofactory sureties in a
penal sum ol not less than twice the amount of
' estimated duties, conditioned for the produc
tion of such certificate within a specified time.
I To avoid this inconvenience and the attendant
I delay and expense, it is respectfully suggested
I that importers of such animals obtain, prior
to importation, the requisite consular certlficato
I for production at the time of entry. Tbe term
"beyond the seas," as used in the regulations,
' and in the law on which they are based, urn-
oraoes an territory beyond the limits of the
United States.
Sheep in Georgia.
It will be interesting to wool growers to read
some accurate statistics carefully gained from
tho growers of Georgia. " A Manual of Sheep
Husbandry in Georgia," is tho title cf n publi
cation from the pen of the Commissioner of
Agriculture for Georgia, Thos. P. Janes, Eq.
A series of questions were snbmitted to three
of tho wool growers in each county of the State,
and from tbe replies submitted tho commis
sioner compiled the following fnots: We find in the Home Journal some practical
Of those who had tested crosses 98 per cent, suggestions by D. Z. Evans on swine breeding,
reported the cross of the merino and uativo ftrjd the characteristics of the different breeds
sheep the most profitable. 0f swine. We quote as follows:
The average annual profit on the capital In- Very much of the success or failure attendant
vested in sheep is 03 per cent, 1 0n breeding pigs for profit, whether for home
The average annual cost per head of keeping I uso or for market, depends on the selection of
ourcu i uuiy ui irau. suitable breeds, breeds wblcn not only suit tho
iud nverngu uusi ui raising u pounu VI wool
is only six cents, while the average for which
tbe unwashed wool is sold is 33J-J cents, or
2Jlt cents net.
Au average of 71 lambs are raised for every
100 ewes, notwithstanding the ravages of the
dogs.
The average yield of unwashed wool to tho
shbfp is 431 pounds, which, at 27 l, cents, gives
an average clear income for ench sheep of 91
oents.
The average price for lambs sold to the
butcher is $1.87; the average price of stock
sheep is $2 58 per head; tbe average price of
mutton is i-i.io per bead.
peculiar or pirtlcular climate, but which suit
the particular purpose for which they are
desired to serve, as well ns suit tho manage
ment, food and attention ordinarily given. It
is worse than useless for a farmer, who ordi
narily gives but indifferent care and food to his
swino, to expect to reap such good results from
high bred pure breeds of Bwino as are obtained
from the same breeds by careful and systematio
breeders and high feeders. The only way to
improve swine, and, in fact, all breeds of
domestic nnimals, is by a systematio method of
hikb feeding, and breeding systematically per
petuates those improvements merely. If gen
erous teeding, on suitnmo foods, is not resorted
Ninety per ce.nt.of the correspondents re- I to, no matter how good tho breed may be you
port does tbe principal and generally tbe onlv
obstacle to sheep husbandry; 75 per cent, of
them recommend the protection of sheep
against the ravages of dogs by appropriate leg
islation; many report tho business generally
abandoned on account of the absence of such
protection.
Stock BtEEDEts.
Good Care and Good Stock.
The man who buys improved stock, with tho
expectation of having them do well under neg
lect, will be disappointed. In fact, generally,
tbe animal best adapted to profit under good
treatment, will not endure as much hard treat
ment as an inferior specimen. The "natural"
animal is well fitted for seeking its own food,
for fleeing from or fighting its euemies, for re
sisting storms, etc. The highly improved
animal can do none of these things as well as
its wild ancestor, but it will givo moro meat,
milk or wool. The man who buys an inferior
animal because it has a long pedigree is not
wise; but he also makes a mistake who attaches
no importance to the character of the ancestors.
Breed is not everything; neither are good food
and care all that is wanted. Good care given
to good stock is what is needed. Good care
will help poor stock, but the profits will be
greater it the stock be also good.
It would be possible, if one worked long
enough, to produce a race of heavy draft horses
from Shetland ponies; but one lifetime would
not be long enough to well finish the work. It
would bo possible to produce a breed of large
fowls from Seabrieht bantams. In a scientiflo
point of view either work would have interest
and value, but in tbe line of money making it
would pay better to make use of what has al
ready been done, uommencing with very com
ntteinpt to breed from, disappointment and
loss win lnvnnaoiy ensue, lor nlgn bred ani
mals deteriorate more rapidly under slack man
agement and indifferent feed than do animals
which have been accustomed to such faro for
severnl generations previous. If the above few
ismarks bo kept in mind tbore will be no ciuso
for complaint that pigs from reliable breeds did
not answer expectations. Nearly all of the
disappointments with the high bred breeds
arise from the above given reasons. I will
enumerate and describe some of the most prom
inent breeds.
Tho Berkshire of tbe present day is the re
sult of very many years' careful breeding and
good feeding, and is deservedly popular in
nearly all sections of tho country, the West
seeming to lend with Berkshires nnd their
crosses. In color they are black, with the end
of their tail, nil four of the feet, the noso nnd
occasionally on tho shoulder white. The wbito
on the Hhouldtr should not bo there, to suit tbo
full taste of a fancier, though u small whito
Bpot is admissablo. More white than that just
enumerated does not argue impurity, though
it is not desirable, as it prevonts uniformity.
They are easily kept, fatten at almost any ago
nnd with ordinary good care, and produce a
greater proportion of lean to the amount of fat
than any other breed.
The Chester White, In its purity, (thore are
many specimens of white pigs sent out as
Chester Whites which are n disgrace to tbo
name,) is n very desirable breed where largo
pork is desired, and where the' oolor while
Is desired in prfereuoe.tothe black breeds.
They maturo at from twelve to eighteen months,
and produce heavy, good pork and quantities
of fine lard. They have heavy hams nnd
shoulders, broad and deep bodies and pendant
ears, with a broad, rather short nose.
The Essex is an entirely black breed, and is,
by many, considered to be a very desirable one,
as they attain thoir growth early, are highly
SHeep fjD Wool.
Sheep on the Farm.
At a late meeting of the Illinois wool grow
ers' association, Mr. W. 0. Flagg submitted
tbe following propositions:
1. I think it is demonstrable as a general
proposition, true oi nearly an Kinds ot tanning.
that nearly every kind of domestio animal, up
10 a certain limit, can oe Kept more proniabiy
tnan it can be dispensed witb, by all larmers.
It can be kept, so to speak, without nny ex
pense beyond personal care, because it feeds
upon products that would otherwise be wasted
or sold at a low price. Take cattle, nnd we
know that throughout Central Illinois a consid
erable body of farmers have been selling their
cornstalks after tbe corn is gathered at such
a low price as to mako the koeping of stock
cattle through winter less than tbeir summer
pasturage. Wo know that throughout the
State largo amounts of straw are annually
burned that might be made to pay from two to
five dollars a ton as feed for cattle and horses.
During the year 1871-75, as I was informed, in
one portion ot Missouri, wnere tne wneat crop
was exceptionably good, the horses and other
stock were sold at very low prices, because tbey
had no feed in the following winter. The farm
ers of that region had not stacked their straw.
Your own experience and observation will show
you, tbat in all parts of our State great quanti
ties of farm products tbat would go to feed and
grow animals on tbe farm are burnt, wasted or
sold at low rates.
2. This is still more true of sheep. The
sheep, as we all know, is more gentle feeder
than any domestio animal, except the goat, and
e ats nearly every vegetable product with a good
relish, including, I am sorry to say,in the rase of
certain old and perhaps wiser sheep, apple
bark, au nature!, from the tree, taken, perhaps
as a tonic. The weeds are generally eaten as
readily as the grasses. Of the weeds more
common with me, they seem to absolutely re
fuse tbe horse nettle and tbe poke weed, and
do not quite like the Jamestown weed and
Indian mallow, although they do browse both
ft good deal. This taste extends to dried weeds
m Dtt ininrmi hv rirfllB h,.,iin ,i I reilnod, aqd aro good to select boars irom to
i. j ....'. .i .i. i .: .cross with coarsor breeds. Thero nro
bad treatment through several generations, a
farmer may, in time, produce excellent animals,
without drawing from what are called tbe im
proved breeds. But this work is slow. Extra
f coding will do much; excessive fat will hldo
deficiencies, but there are deficiencies which fat
will not hide, and which can only bo modified
by efforts continued through successive gener
ations. No amount of food or enro will give
tne si zo or form of an average snorttioru to n
other
breeds, however, which suit mo better.
Tho small Euglish Yorkshire, or the medium
English Yorkshire, tho luttor having been
formed by crossing, or rather, breeding tho
large and small breed of Yorkshires together,
peaces morits which are not possessed by any
other breed, to my knowledge, if a high system
of feeding and enre be pursued. Under tho
bost care, feed mid management they have
produced better results than nny I have
Jersey calf; all tho efforts of the most skillful p-oauccu ueuer resuu man nny i nave ever
horsemen cannot make a good draft horso of a I "ot " ,If y? V .T'v"!,' h'P'8 "h,lVoautws
thoroughbred (running) colt; a "native" sheep that, elo not buy the Yorkshire, but, if you do
m h f,i n it. .ill ii.i, I. .i ,,... and all farmers who aro real farmers know
will not have the form or the wool of a Cots- ?' ,ll8h bee(1 ?B ia 'he only kind of feeding
wuld, and it will take more than one or two or
three generations to develop the "woods hog"
into an animal tbnt will please a practicnl hog
ton's.
And so we will hold that it will well pny
farmers to avail themselves of what othors havo
done. If n neighbor farmer bn i been very suc
cessful in feeding hogs, and has stock which
suits, why should not nil work be made use of?
He may or may not have cared for a name; if
he has, for several years, selected his breeding
stock with reference to dosirnble eiualities. has
caredj for them well, and has succeeded in
getting the produce to be of nearlv uniform ox
cellence, he has done just that which other men
havo done in producing the best breeds of hogs.
Tbe hog raisers of Southwestern Ohio, some
years ago, cared much more for getting bogs
that suited them than they did for names of
breeds. Alter a time tbeir success attracted
tbnt pays by all means try tho Yorkshire.
This breed produces a greater proportion of
fat to the amount of lean than any other breed
known, I think, which is a desirable feature
with mnny, especially where lard is desired.
The best specimens have a thin coat of fine,
soft, white hair, nnd hnve n skin of n pinkish
hue, which makes thorn ensily recognized from
other breeds. They havo very heavy hams,
ure short, deep nud broad, nnd ut certain ages
tbeir usually very short nones tnko an upward
turu, tho nose becoming henvily dished, in some
specimens, so as to prevent them from rooting.
Important Postal Decision.
Many merchants in various cities of the coun
try having been in tbe habit of sending out
Miners devoted to snecinl interests In ttinlr
attention, and then n name was needed for i own name, printed boldly on tho wrapper, nd-
bogs possessing the qunlitieo they had worked dressed "in the care of" thoir customers, at tbe
for. regular pound rato, chargeable on daily papers,
In breeding hogs, nearly all desire tbe same t,ie qnostion was submitted to tho Postollico
general characteristics. There are differences ' Department, and the following decision has
in size, in earliness of maturity, etc, but tbo just been rendered:
same general object has been kept in view bv I "That a newspap- ror periodical sent by mail
all good breeders adaptability to the prodac-1 to regular subscriber implies not only the
tion of meat. In tho other domestio animals
there is much creator diversity. In sheep, we
look both to the flush and tbo wool, and the
wool may bo of widely different quality; in
cattle wo may look for either meat or milk; in
horses we may seek fast movement or great
strength. Ho there is great need in those of
being sure we are breeding from the rlcbt kind
of animals, and it is a great help to know that
those we select have been bred for several
generations with referenco to adaptation to cer
tain purposes. Western Ilural.
Regulations for Importing.
The Treasury Department has issued, in cir
cular form, the following extract from article
383 of the regulations of tbo department, for
information of persons intending to import, for
breeding purposes, animals from "beyond the
seai:" To admit to free entry animals from
beyond tbe seas, wben imported for breeding
purposes, the owner thereof will be required to
produce to the collector at tbe port of Importa
tion a certificate from the United States consul
at tbe port of shipment, showing that tbe ani
mals are, to the best of his information and
belief, intended for such purpose, and also a
statement of tbe owner nnder oath that the
animals were purchased abroad and imported
namo ot tbe Hubscribor, bat bis residence or
place of business also. When a subscriber is
temporarily absent there would be no objection
to sondiug bis papor at the pound rate to the
Elace where be may be temporarily sojourning,
ut when papers nre nddrossed to subscribers
at places where tbey have no permanent or
temporary residenco or place of business, with
an evident intention to defraud the Government
of the legitimate rate of postage to which such
papers aro subject, tuey snould not be dellv
erd until postage baa beon paid thereon at
transient rates, notwithstanding they may be
sont to tbe care ol some other individual."
IUilwat IiioscLiDS. Cologne is to be sur
rounded by a chain of forts in the same man
ner as Metz and Htrasburg. The works, which
are now in course of construction, are con
nected witb each other by a protected circular
railway, which, now used for transporting ma
terial, is designed as additional means of de
fense, as it will convey portable ironclad bat
teries from point to point. Within tbe onler
fortifications there is to be a second line, with
a series of revolving iron turrets.
Tits greatest rainfall on the American conti
nent is recorded for Fort Gaston, where 129
inches fell in nine months.
TrfE Swifte YlD
Choosing Breeds.
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