Willamette farmer., March 24, 1876, Page 3, Image 3

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WILLAMKTTE FARMER.
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Qood HcAltH-
Childhood's Infectious Diseases.
The Lancet calls attention to the importance,
in the present Btate of the pnblio health, of se
curing the early detection of eases of scarlet fe
ver. It is of consequence not only to the pa
tient hut also to the community, in order that
timely measures may be taken for preventing
me spread 01 me disease, luo lsincel says
that the throat symptoms are the most trust
worthy for the purpose of diagnosis in the iui
tiiil stage of Bcarltt fever. The soft part of the
palate is extensively reddened, and not merely
the tonsils, as is the case in the first instance
in ordinary sore throat. When this ccndition
is met 'with, accompanied by a very hot skin
and a very quick pulse, accompanied or pre
ceded by sickness, with a thickly furred tongue,
red borders, and prominent papillm, a case of
scarlet fever may be prepared for. In most
.cases, adds the Lancet, sickness occurs within
24 hours after the commencement of the
attack, and in a laige iropottion of the
cases it occurs within 21 or 18 hours.
The Lancet addresses itself to the medical
men, but there are so many parents who have
a wholesome fear of calling in the doctor to
their families if they can avoid it, that it is
well for the signs to be widely known during
the present prevalence of scarlet fever, by
which they may ascertain that they will have
finally to resort to him. Seeing, too, the num
ber of the children of the poorer classes now
daily gathered together in schools, it would be
a wise precaution for the authorities to issue to
schoolmasters and schoolmistresses some
plain din ctions for the detection of this and
other infeciious maladies common to childhood,
by which, iu the event of complaints of illness
on the pait of any of their pupils, they might
become aware of suspicious cases and take
their measures accordingly. In the absence of
such or a similar safeguard, schools in crowded
districts may play no small part in assisting the
progress of the epidemics of the future.
SunoicAi. Teeatment for Consumption.
Professor Hosier, of Germany, is now success
fully treating pulmonary consumption, by mak
ing an incision through the wall of the chest and
drawing off the pus with the s rinse, and after
wards washing cut the ulcers with weak car
bolio acid. No difficulty appears to havo been
experienced in the operation, and the condi
tion of the patient was improved, the cough
becoming less troublesome, and the febrile
symptoms apparently moderated. One point,
at least, is regarded as settled and it is cer
tainly one of great importance so tar as
could be by a few experiments of this character,
namely, that the local treatment of pulmonary
cavities is undoub'odly practicable, and that
the lung is really more tolerant of external in
terference than has been generally believed.
The uses of carbolic scid are rapidly extend
ing, and it bids fair to become one of the most
valuable articles ot the materia uicdica. It ap
pears to be speedy death to diseased germs and
fungus growth.
f Frjsoi in Disease. At a recent meeting of
it the Newark. N. J.. Scientific Association, the
? j. President, Dr. Edwards, called the attention of
tne memDers to me connection oi microscopic
fungi with disease iu animals and plants. In
the discussion on the connection of f nngi with
diphtheria it was asserted that the parasitic fun
gus is always present in the diphtheritic mem
brane. Whether this was a cause or a simple
accompaniment of the disease was undecided.
Dr. Edwards stated that whatever would de-
stroy the iungus would cure the disease, and
tnat he had secured very satibiactory results oy
' ,V the use of snlicylio acid.
The Human Bite. Near Cincinnati, a short
time ago, .two men engaged in a fight. During
the melee one of them bit the other's eyebrow
off. The wound was not considered danger
ous, but the next day the injured man com
plained of "sickness all over" and a dull pain
in his head. He grew steadily worse until
about a week after the trouble, when he fell
dead while drinking a glass of water. Soon
after death bis body turned yellow, with black
spots symptoms, according to the medical
practitioners of the place, resulting from the
poisonous condition of tne inter a teem.
How to Seccbe old Aoe. An old Quaker,
William Elinkeibeard, died ab'out 1753, at
Plymouth, N. J., aged 108. At the age of 107
he boed in the garden with a young man on a
very warm day. On finishing the work the
young man threw off his coat and the old mau
instead put on a buckskin jacket, saying: "Ah,
my boy, that is the way you shorten life,
throwing off your coat when you are warm,
while I put on mine." He was healthy in body
and mind, and rode out when past 107 years of
age.
TfE VltEYlD.
Some New Grapes.
George Husman writes for the Rural World
some points concerning several new varieties
of grapes, which will interest our vine growers :
Elvira.
I may be considered too sanguine when I
predict that in this we havo a treasure, the
value of which it is difficult to estimate as yet.
It has passed through its sixth bearing season
with flying colors, proving entirely healthy,
and whoever has seen its vigorous green foliage,
and its pearly, transparent clusters, is not apt
to forget it, but will plant it. Let us sum up
its advantages they are: 1. Vigorous, healthy
and steady growth. 2. Handsome, healthy and
vigorous foliage. 3. Easy propagation. 4. Ex
treme hardiness, having never suffered from the
severest winters, and withstanding the most un
favorable weather in summer, 5. Great pro
ductiveness, one branoh often producing six
bunches. 6. Handsome, medium and perfect
bunches, so compact often as to press the
berries out of shape. 7. Handsome, full me
dium sized, transparent berries, of good quality,
fine for table and market, and making a wine
so closely resembling Beisling that good judges
have pronounced it to be BiesliOK. I do not
think I am saying too much, in view of all these
good qualities. I consider it the coming grape
for white wine, on which much of our future
prosperity rests.
Uhland.
This is 'another Taylor seedling, grown by
Mr, Weydemejer, of Hermann, which also prom
ises to be a great addition to our white wine
grapes. It has also a handsome, perfect
urich, a medium sized, transparent berry, and
' has produced good crops during the three sea
sons it has borne fruit. It grades higher in
saccharine than Elvira, and makes fiery,
highly flavored wine. It resembles the Taylor
in Ita foliage more than the Elvira, and may
not withstand the mildew equally well ; but
still it bore a very handsome crop last summer,
which certainly speaks well for its resisting
qualities.
Triumph.
Wherever I have seen grafts of the Triumph
this summer, thoy have ripened their wood to
tne tips and made a nno growth, l still believe
it is hardy and healthy as most of our older
varieties the Concord, for instance ; and any
one who has seen such magnificent fruit of it
as you grew the) ear before, when nearly every
other variety failed with you, except the Ives,
cannot help but covet it. I will here give a
description of it, a well as I can remember'
naving seen it wun von. uuncn very inrne
and heavy, often weighing over a pound J
shouldered ; berry very large, round, golden
yellow, transparent ; skin thin ; juicy ; tender
in pulp ; deliriously sweet, without a trace ot
foiiness. If it can be grown at all, of which I
have not the slightest doubt, it will becomejtbe
best market grape we yet have. Messrs.
Pocschcl & Scherer have also made a very nice
wine of it from grapes you sent them lat year.
They think that Triumph, Elvira and Uhland
mixed together, will make the coming white
wine of the country, which can successfully
compete with the finest productions of the
Khiue, and grafted quite a number of vines with
all three last spting, which have made a splen
did growth.
Francis Langetidocrfor, who has already given
us the Hermatin, has two seedlings. One from
Norton, resenbling its parent in growth, bunch
and berry, but a pale yellow grape, making a
wine resembling old he vy Rhenish wine. The
other is a seedling of Hermann, also resembling
its parent in everything except color, which is
also pale yellow ; thin-skinned and juicy. I
tasted a sample of the wine, pale yellow, and of
the most exquisite flavor I have ever found in
any wine, native or foreign, reminding me of
its parent, but much more refiued and delicate.
Should this prove healthy, productive and
hardy, it will be a great acquisition. Both are
very difficult to propagate. We are certainly
making progress, and as these grapes originated
here among us, we can watch them ourselves,
and need not fear being humbugged.
E-jotTici)i.xiJfE.
Growing Cranberries.
As there is a growing iutere-t in cranberry
culture in many parts of this State, we quote u
relation of the conditions which A. J. Hinds,
a Long island grower, considers essential to
success. He writes to tho Germantown Tele
graph as follows :
Choice of Location.
1. Secure low-priced land, provided it can be
had near large villages, where labor and pickers
are at hand. 2. See that it has a muck bottom
at least one foot deep onun average. 3. See that
it is free from springs. 4. See that you have a
.living stream of sufficient capacity to flood in
side oi l- nours.
The Method of Culture.
This is tho only sure method, and the only
one I would take any interest in whatever : 1.
Cut the brush close and burn ; we have no
stumps of any account, and I would here say
that I would have nothing to do with grass
meadows. 2. Cut the turf say two or three
feet ; remove with a broadaxe kept sharp, the
roots being all on top of muck. 3. Turn over
With a strong three-pronged hook, made by a
blacksmith. 4. As soon as the turf is dry
'enough to handle, throw it back from the brook
far enough to cut a straight canal aud turn the
stream into this. Be sure to begin far enough
down Btream to have plenty of fall for drainage.
6. Wheel all the tutf and pile iton the lower
line from four to five rods only? Now cut a
ditch and throw against the turf, and one dam
is made. A large dry-goods box is all the flume
I need, for X only want to raise tne water one
board on each lead, as one inch of water over
the vines is as effectual to keep off frost and to
kill the worms as five feet. Do all the next of
the patch in the same manner.
In this way 10 acres can he flooded in one
day, whereas with large dams it would take a
week at least, and this is too long for tho blos
soms to be under water and will delay ripening
in the fall two or three weeks; besides you get
rid of all dams breaking, in fact the dams cost
nothing, as it is the easiest way to get rid of
the turf, and in no case should the ditches be
less than four rods apart. Three to four inches
of pure sand on the top of muck is sufficient,
and in this locality we find it under the muck.
Now you are ready for setting: look out for
the best variety.
From a small beginning I have got up a stock
of several acres that produce under the proper
conditions one barrel to the square rod. If you
get wild vines, pick those of light color and small
leaf. On this plan, by keeping the water level
with the surface, iu the season of the worm,
you can put in one board in each flume once a
week over night without any injury to the
blossoms or berries in the least; and I defy the
worm to do any damage.
ThiB is the only sure method to raise cran
berries successfully on low land, in my judg
ment. I will insure parties against loss and
pay in any event seven per cent, for any rea
sonable investment secured by real estate, and
take it off their hands. I have made four bund
rod per cent, from the first three crops on all in
vested. SrjEEp jijiD Wool.
The Correct Way to Handle Sheep.
There is a right way and a wrong way, a hard
way and an easy way, an awkward way and a
skillful way to catch and handle a sheep, A great
many men will seiza the sheep by the wool on
the back, with both bands, and lift the animal
clear from the ground by the wool only, iiar-
barousl Let some giant grasp you by the hair
of the head and lift you from tho ground by
the hair only 1 Would you not squiggle and
squirm worse than the mute sheep does when
lifted by the wool? And would not there be a
complaint of a sore head for a week or two?
If you do not believe it, try the experiment.
We have slaughtered a great many sheep in
years past, and when removing the pelts of
such sheep as had been handled by their
wool, we never failed to observe that beneath
the skin wherever the animal had been caught
by the wool, blood bad settled. In many in
stances, the skin had been separated from the
uouy so mat innammation was apparent, we
have known proprietors of sheep to be bo strict
in regard to nanaung them, that they would
order a helper from the premises if he were to
catch a sheep by the wool on any part of the
body. Some owners of sheep direct their
helpers thus: "When about to catch a sheep,
move carefully towards the one to be taken,
until you are sufficiently near to spring quickly
and seize the beast by the neck with both bands.
Then pass one hand around the body, grasp
the brisket, and lift the sheep clear from the
ground. The wool must not be pulled. If the
sheep is a heavy one, let one hand and wrist
be put around the neck and the other pressed
against the romp." We have always handled
sheen in the war alluded to.. We never btmd
the wool. Others seize the sheep by a nind
leg, then throw one arm about the body and
take hold of the brisket with one hand. But
owes with lamb should never be caught by the
hind leg, unless they are handled with extreme
care. When sheep are handled roughly, etpe- I
cially it their wool is pulled, the small bruises
and injuries will Tender them more wild and
more difficult to handle. Practical JJtrmer.
c
TrE DIFy.
How to Make Cheese at Home.
Wo doubt not that we can please many read-
era who are not professional dairymen, and yet
have the material for making up a small farm
Douse cneose, n we eipiaiu uuw iv mu uu uoue
with the appliances which are in every kitchen.
Prof. Arnold lately prepared a complete -de-pti'crlon
of a simple practice for the New York
Triouiie, from which we rearrange as follows:
Preparing tho Milk.
If more than one milking is to be used, as is
cenerallv the case iu making family cheese.
heat the last milking the new warm milk and
not the old culd milk, as is often done hot
enough to raise the cold milk to a temperature
of about 85 degrees. The mode of heating
must be left lo the operator, wltb the caution
not to lpf. If Viiirn nn the bottom of the vesspl
in which it was heated. No matter how hot '
the new warm milk is heated; it will not injure
it for choese makiuc to heat it boiling hot; it
.!!! ...J 1 1 It .Un 1. .,. I. n nnnt ...l.i: n '
will luueeu uu an iud uciidi iui uivrvi. dimiuiml:.
This mioht not be ihe ca-e iu heatira old milk.
and hen tli t ronrietv of heatiua the new.
Skim the old milk and put the cream into a
muslin strainer and turn on new milk, at about
100 degrees, till the cream is all washed
through. Do this after the cold milk has be
come warm, so that the cream, after being
warmed up, shall not g-t cool again. The
skimming Bhould of course' be done before the
milk is warmed. A woodon tub, something
like a cood new washtnb of suitable size, is a
good vessel to make the curd in, as heat will
not radiate from its sides and cool the milk hku
a metallic vessel. Siipposinc the milk to be in 1
such a tub and warmed to 85 degrees, and the
cream all washed through the strainer into the
milk and thoroughly mixed, it will now be
ready for the application of rennet.
Treatment of tho Curd.
A rennet will curdle the milk for 300 to 400
rjounds of cheese, liecin throe or tour divs be-
forehand, and soak the rennet in two qtmrts of
weak brine, stirring and rubbing it often to get
the strtngth soaked out beforo beginning to use
it. In warm weal her the brino should be strong,
to Keep the reuuei from spoiling. Mir the con
tents of the rennet dish every time before us
ing, and use one part rennet to 1,000 parts
milk and mix well. Then cover the tub closely
with a cloth so that the top of the milk and
curd shall not get cooler than the rest, and let
it stand till the curd becomes so hard that iu
passing your tinker through it the curd will
split open before jour finger. Thou remove
tho cover and cut the curd into halt-inch cubes,
with as little friction as possible, and cover the
tub again to prevent cooling. When the curd
has settled so you can dip off a bulk of whey
equal to ten per cent, of the milk in the tub,
do so, and heat the whey to 120 and turn it
back into the tub, stirring) the curd so that it
will all warm alike. When you think the lumps
of curd havo beoome warmed through heat an
other batch of whey a little hotter and turn
into the curd and stir as before, and so on till
the whole mass is raised to 98 or 100 degrees.
While the heating is going on the ourd icut
be kept from sticking together, and the finer it
is kept the more readily and evenly will it heat
and tne better will be the cheese. In breaking
up the curd fo beep it fine and in stirring to
keep it from sticking together, the manipula
tions should be very carefully done, so as not
to WRBto the richness of the milk. The fatty
part of the milk is, for the most part, 'mechani
cally held in the curd, and if violence is done
to the curd, especially while soft and tender,
the cream works out aud runs off in the whey,
and you get a skim oheese as effectually as if
you have skim milk to begin with. As the curd
grows harder less and less stirring will be re
quired to keep the lumps from adhering, till at
length it may lie without stirring for some
time. When it is not being stirred keep the
tub covered to prevent cooling.
Takinq Up the Curd.
While the curd is lying in the whey, at about
08 deg. to ripen, try it occasionally by taking a
littla ftnr1 nnn n renal n it it in vnnr tinnroi-j (ntn
little curd and pressing it in your fingers into
an elongated lump, and apply one end to an '
iron surface which is hot enough to make water
simmer. When the curd will adhere to the hot
iron so as to draw out in strings or threads as '
you pull the curd from the iron, it is ripe I
enough to be taken from the whey and salted I
and put into the press. It will not be ripe
enough to press till the curd will stick to the
hot iron, but it may be removed from the whey i
as soon as it will begin to adhere to the iron.
As soon as the curd is tipe enough, dip off tho I
whey and place the curd on a muslin strainer I
over a sieve or tmsKet to drain ana coot.
Salting, Pressing and Curing I
When thoroughly drained, salt at the rato of
two and three-quarter pounds of salt for 100 ,
pounds of curd, as near as you can estimate,
and mix evenly. Cool the curd to 75 or 80
deg. and put to press. Before putting the curd
into the hoop put a press cloth into tho hoop :
which shall bo large enouch to reach above the
top of the hoop, then fill in the curd, turn the
edges of the press cloth over the curd and lay
on a "follower," and it is ready to go under
the press. In calculating the size of a hoop
necessary to hold the curd you expect to make,
it may be some help to know that a pound of
pressed cheese measures about 20 cubic jxiches.
The unpressed curd will of course take up
some more space. Begin pressing moderately
at first and increase the pressuro gradually un
til it reaches about GO pounds for each square
inch in the face of the follower. A scrow makes
a very conveaient press for pressing small l
cheeses; rut if you do not happen to have a
convenient press at hand, and would prefer not
to procure one to start with, a lever may be
used for a temporary press. Not having a
press at hand, I have this winter used a strong
soantllng, lb leet long, fastening a stud on
the side of a building perpendicularly, so that
the lower end should reacn to the desired
distance above the floor, I placed one end of
the scantling under the end of the stud, and
used tho cheese for a fulcrum, prying down
with the scantling as if to raise the building.
The weight of the scantling was enough to be
sin with, and afterward weights were added till
the necessary power was obtained. Such a de
vice may answer till you measure your skill at
cheese-making, and then, if desired, more con
venient arrangements may be made. After
pressing till the curd is well stuck together,
say three to six hours, turn the cheese upside
down in the press, taking oft the press cloth
and putting on another, and press firmly for
about 12 hours longer; then grease the surface
to keep it from drying too fast and sticking,
and, if necessary, put a bandage round the
outside of it to keep it from spreading,' and
place it where it will bare a steady temperature
ranging from 70 to 76 deg., as near as may be,
and turn and rub every day for awhile, and
then every other day, and in from four to six
weeks yon will have a cheese ripe enouah to
cut.
TrfE -OrSE.
Management of Express Horses.
The number of horsos kept at the stables of
,, , , n- .i i
the Adams exptess company iu Cincinnati is
51. Four hostlers attend to these. Promptly
at four o'clock A. m. tho watchman of the
etahles gives to each horse eight eais of corn.
, ... , , , ., i .i
Then, about five o'clock, the hostlers com.
mence their dntie. Of those under the care of
j CMx. one by one is led to th watering trough
i nj then to the urinary. This consists of a
' pit sunken 10 or 12 iuches below the level of
the baement cround floor, nnd kept compactly
filled with sawdust and short shavings. And
it is a reniirkablo fact that a horse in this i
stable scarcely urinates excepting at this place,
especially prepared for him. When horses
cuuie iu ..uiu i.neir wUrR, luo uiUrrc '"
wi. t ', iT """"-
ary. When a fresh or green horse eomeilo the
stable by being driven with some old 'stager''
that knows the rules of the stable, the new
comer soon learns to conform to the habits of
the older inmates.
From five to seven o'clock, then, each horse
is tatten In Hand and tnorouauiv curried,
brushed and cleaned, 10 minutes being
spenv
by a hostler upon each horse. A damp woolen
cloth is always rubbed over tho eoat of each
1 horse after beiug curried and brushed. This
i ,. , . .. ..
' removes all Icoss dander and gives a fine, glossy,
. 81 ? appearance.
The horses are fed nothing in the morninR.
excepting tho oigbt ears of corn. After being
ed back to the stalls when cleansed, they are
then ready for work. The same process of
currying, brushing and cloaning.is also gone
through with at noon and at night, at the clone
of their forenoon's and afternoon's work. At
noon each horso is fed with half a peck of oats.
At night chopped feed is given. This is com
posed of sheaf oats or rye straw passed through
u (Straw-cutter, and then, when wet, ground oats
and corn and bran is mixed up with it. A
pock and a half of this is givon to each horso.
In addition to tho chopped feed the rack is
supplied with eight or nine pounds of bright
timothy hay, this being the total amount of
hav that is fed. And, perhaps, of this supply.
the horse will not eat more than five, pounds
during tne uignt, nmsning up tun baianco tne
nextd.v,
I About once a week a peck of oil cake meal is
i mixed up with the chopped feed, beinc; equal
I to about a third of a pint to a horse. This
promotes the uniform good conditiou of the
animals. And if at any time the urine is cloudy
and thicKened, a tablespoontul ot pulverized
resin mixed up with chopped feed isgivou him.
This acts upon the kidneys, and the difficulty
is at onco removed.
The horses are freelv given what water they
want a9 they come in from their work, unless
they are "Rreen," nnd then water or feod is not
given until thoy arc thoroughly cool.
A very inatked feature oonnected with the
stables is that the air is so sweet and fresh.
And probably this is owing to the fact that
scarcely ever any urinating takes place in the
several stables, and that the saturated sawdust
and shavings are removed from tho stables
every third day.
To Know the Age of a Horse.
The colt is born with 12 grinders ; when four
front teeth have made their appearance tho
oolt is 12 days old, and when the next four
come forth it is four weeks old. When the
corner teeth appear the colt is eight months
old ; when the latter have attained to the
hight of tho front teeth he is ono year old.
The two-year-old colt has the kernel (the dark
substance in the niiddlo of the tooth's crown)
ground out of all its front teeth. The next
four teeth are shifted in the fourth year, aud
the corner teeth in the fifth. At six years the
kernel is worn out of tho lower middle front
teeth, and the bridle teeth have now attained
to their full growth. At seven years a hook
has been formed in the corner teeth of tho up
per jaw, tne Kernel oi mo teotn noxt at the
' middle fronts is worn out, and the bridle teeth
begin to wear off. At eight years of age tho
kernel is worn out of all the lower front teeth,
and begins to decrease iu tho middle upper
front. In tho ninth year the kernel has wholly
disappeared from the uppor niiddlo front teeth,
SIze and the bridlo teAh ,0B0 tboir polnt8i In
..'.,. . .....
the hook on the cornor teetu has increased in
the tenth year the kernel is worn out of the
teeth next to the middle iront oi the upper
jaw ; and in the eleventh year the kernel has
entirely vanished from the cornor teeth of tho
same jaw. At 12 years old the crown of all
the front teeth in the lower jaw has become tri
angular, and the bridle teeth are much worn
down. As the horse advances in age the gums
shrink away from the teoth, which consequently
receive a long narrow appearance, and their
kernels have become metamorphosed into a
darkish point, gray hairs increase in tho fore
head, over the eyes, and tho chin resumes tho
form of an angle. Journal of tlis Farm.
STOCK BrEEDEtS.
Dairy Stock.
At the recent convention of tho American
dairymen's association, Prof. Wethcrell, of the
Boston Cultivator, made an address on breeding
dairy stock. Wo know Prof. Wotheroll as ono
of the closost observers and critics of live stock
at the East, and ho is master of the art of
generalization. We quote an abstract of his
address, becauEo it gives sound views concern
ing the improvement of dairy stock, which is
an especially important matter to the dairvmen
01 '"" asi.
uPon uairy stocl depends dairy husbandry.
uny Bwuft in nuuu, ai n.i agree, us ja ureu ana
kept for the production of milk for the inanu
facture of butter and cheeso, either or both.
That breed of cows whioh from a given amount
of feed will produce tho. largest mess of milk
suitable for butter or choese is the breed that
dairymen desire. But what breed is that? Soil,
quality of catlle, breed and price are to be con
sidered. Short Horns, Holsteins and Swiss
among large breeds, and Devons, Ayrshires,
Jerseys and Guernseys will be considered;
also among the natives, nondescripts, are some
good cows.
The Selection ol Breeds.
If the dairyman bare a farm suited to the
keeping of large oattle, then one of the first
three breeds will be selected; The Shorthorns
have been said to be the best. The history
of the Short Horns shows that before their breed
ing for beef, they were the finest large blooded
milkers. Of Holsteins, Gerret Smith Miller,
of Peterboro, reports an average yield per cow
per annum of 0,697 pounds and upwards. The
speaker then gave facta and illustrations going
to show that the Holsteins are superior iu
auantitv of milk to anv other breed, while tho
quality is as good as the average of dairy breeds.
Ayrshires were tried in the milking herds near
London and found wanting, not yielding as much
milk in proportion to the space they occupy
as the Short Horns, On good keep they tend to
fat rather than milk. The sole office of the
Jersey cow is to produce the largost amount of
rich and highly colored cream from a given
amouot of milk. Beauty of form, etc., are
secondary matters. Careful experiment have
shown that to make one pound of bnttrr from
! tL ,milk of Jerseys, s.x an I ouetbiid quarts of
' milk were ntcesvwy, while crossbreds required
( mucll IURer am0uUt. Eleven quarta , the
milk of uatives were required. Thoi. Motley,
of Jamaici Plniu, from his Jersey cow, Flora,
k'5?nWfekr dB 511 poumls of butter. The
Guernsey is larger th in the Jersey, muzzle
broader, ojo less prominent, nose a rich yellow
or buff, tho eye banded with tho same color, of
larger, smoother and more rotund form, and re
markable for the golden color of the butter, even
excelling that of the far-faxed Jersey.
Cross Brccdirn.
Breeding from a bull nlcK of similar tvno.
I the progeny will be like, but of higher degree.
A nuort Horn bull wboe hereditary power is
represented at 1UJ, and a cow at UU, the off-
spriug would be reduced to 10. Were the off-
spring a bull, both siro and offspring may ap-
" f , , f ,' ,
hlt mo here(Uta tr(ln,mtion is1 as
much groU iu ,he lot 8;rtJ , ,h a f
100 to10. heD,.e m8 (ormef u muob more vfll.
liable for b.eediug purposes. By breeding an-
imaUor a himilar tvne the offrm.m witl h
m,..- , ,aj r'U. .,,,. Xe i..ju
transmission of his characteristics. Animals
of opposite characters mutually weaken eaoh
omer s lunuencc, and tup ouspring possess
the power of transmision in a reduced degree.
I am iu favor of cross-breeding when a young
farmer is unable to purchase and keep high
bred stock, The breeder, by proper selections,
and by joining like excellences nnd properties
iu sire aud elam cannot fail to improve the
quality of his stock. Tuerefore, to improve
stock, good blood should be had on both sides.
A young farmer or other beginning de novo
li selecting animals from which to breed,
should have reference to the kind of land he is
to stock in determining the breed ho is to se
lect, always remembering that his ideal can
never be fully realized. He must decide what
are desirable qualities for him, and cross with
the view of establishing them. His proceeding
must be of Ihe "give and take kind," the high
est excellence being his aim ever and always.
Objects In Dairy Breeding.
There oro three objects in view by the
breeder, each requiring a special mode of pro
cedure. These are the objects: First A liberal
! production of milk Second The formation
of meat. Third The preservation of stook
Reference must bo had as well to tho bull as
the cow.
. m-u wit. wn - U...EJI. .ujnilHlD IUU IdUJ t.UU
Cwa ,11, , of enn.Mln ll.A fn. nn.l
I nutritious elements oi lood so
as to introduce
them into tho circulation with as little los? as
possible. The formation and secretion of milk
depends upon the activity of the mammary
glands excited by breeding. Theso glands,
when healthy and active, take off from the blood
what o'herwiso would be deposited in fat and
if torpid then fat is made rather than milk. It
is the good milch cow that makes milk of her
feed rather than fat. These qualities, he main
tained, are transmissable; hence the importance
of breeding. A liberal supply of milk and an
aptitudo to fatten are sometimes found in the
same animal.
The accumulation , of hereditary tendencies
necessary to the making of good milch cows
are under the control of the breeder. Valuable
as n good pedigree may he when the condi
tions are health and vigor, it is more than ques
tionable when theso are wanting, for prepo
tency will bo wantiug also. Breed from none but
animals of an ascertained and fixed type, care
fully bred in a line for years, regard having
been had to tho development of characteristic
heredi'ary points, so that yon have no "mis
fits" but real thoroughbreds, in the true sig
nificance of that much abused word. Then It
is that "like produces like" in the dairyman's
herd as in' Bates' herd. The Arabs have a
proverb: "Tho value of the horse is in his
breeding." So I say of the cow; hot value is
in her breeding. Having roferred to the Arabs,
I will quote again; first (and best), "both sire
and dam of noble raoe;" second (faulty), "sire
noble, dam not;" third (slightly inferio
again), "siro ordinary, dam noble."
Disraeli, in his elegant biography of Lord
George Bentinck, remarks "that it is vain for
man to attempt to bailie the inexorable law o
nature, which hus decreed that a superior race
shall nevor be destroyed nor absorbed by au
inferior." This applies to racoa ot cattle as
well as races of men. To thoso about to begin
breeding crossbreds or grades, I would say:
whatever be the race or breed which the race
selected may belong, observation and experi
ence incline mo to recommend Short Horn
hulls as preferable to any othor broed or race
oxcept it be the Ilolstein.
Facts Wortm IiGMKMiicniNa. A correspond
ent gives tho following useful recipes: If you
have been pickling or haudling any acid fruit,
aud have stained your hand', wash them in
clear water, wipe them lightly, and while they
are yet moist, strike a match and shut your
bauds around it to as to caloh the smoke, and
the stains will disappear. If you have stained
your muslin or gingham dross, or your whito
pants with berries, before wetting with any
thing else, pour boiling water through the
staius, and they will disappear. Before fruit
juice diies it can be often removed with cold
water, using a sp juge nnd towel if necessary.
Itubbiug tho fingers with the inside of tho par
ing of apples will remove most of the Btain
caused by pariug.
To clean and restoro the elasticity of cane,
chair bottoms: Turn the chair bottom upward,
snd with hot water and a spouge wash tho
cane; work well, so that it bo well soaked; should
it be dirty, uso soap: let it drv well in ih nir
and it will bo as tight and firm as new, pro-
vlded nono of tho canes are broken
Match mats can bs made of ominarv unnri
paper, cut in circular and octagoual shapes,
fastened upon pasteboard and bound with
bright-colored braids, a ring attaohed to each,
and the whole hung near tho match safo for
use whenever a match is lighted. The un
sightly marks that disfigure many walls may,
by this inexpensive and simple arrangement,
be entirely prevented. There should be one
in every room in the house.
Boilkd Oil. The Industrial Monthly says:
Do not buy oil which has been treated with lith
arge, burnt umber, red oxide of lead or vitrol
(blue.or white,) or sugar of lead, or manga
nese, or any other siccative. Oil should be
boiled in a copper kettle, if possible, set in
masonry, and should be thoroughly stirred.
While boiling, pieoes of toasted bread should
be occasionally floated on top of the boiling oil
to remove the moisture; pieces of charcoal
would answer the same purpose, and would do
for fuel afterward. A furnace should be situa
ted in tho open air so as to allow the disagreea
ble vapor to escape, and should be bniltin such
a way that no smoke or blaze could got to the
on, lor u your on gets smoKed, it will spoil It
in a measure for light colored work, and if the
blaze can come near the oil, you rnn the risk
of a fire, as oil at a high temporature evolves
an inflammable gas. With oil prepared in this
way you can do a better and more lasting job,
ana will find it to wipe out easier and not show
bo many brush marks; wilt not erawl if your
under coatings are dry. Your wearing varnish
will not strike in any more in one part than another.
'41
m