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The following extract is taken from
an address by Barton W. Potter before
Xbe New England club at Waterville,
He.:
Having fixixl our ideal as to size and
-iairy .qualities, there arises the inter- and sterilized before the starter is pat
-isting- quest'on. "How shall we attain Into them. They should never be ex
it:'" As the buil is half of the herd, I 'posed in places where dust or bacteria
srill begin with him. The first requisite j of any k'nd will have a chance to lodge
of a bull to bead a herd of cows is one ta toe- In fact the value of sterlliza
-.that will sire deep milking offspring tion immediately before nse cannot 1x5
and -endow them with vigorous consti
tutions. In the selection of a young
-dairy bull we must take into account
"iiis individuality ami his pedigree.
When lie 13 old enough to have his ofif
. aGpring speak for themselves it is rea-
sonably safe to seievt him upon his j they may seem clean, nor should cold
-ecord of performance. But as a mat-. water be poured into them for cool
er of fact we usc.iHy select him when Ing purposes, but always applied on
4js is quite yonng, and in that case we j the outside. It Is necessary that the
are obliged to fall back upon his pedi-, man handling starters should wear
jgree and the performance of his for-, clean clothes, so that dust or other
ars. for it is hard to tell what a calf , 'orelgn matter will hot drop Into them
3s going to be before !e is six or eight
.months old.
In the beef breotis a calf can be judg
ed by points much easier than in the
-dairy breeds. For them a square form
3s the chief qualification, while in the
tdairy breeds many of the dairy points
do not show up prominently in a caif.
T
MAINSTAY S GLENWOOD BOY.
If we find the color good, the hair fine
and soft and the skin pliable, with in
dications of a strong constitution, we
sure pleased, and if tiiese points are for
tified by good breeding, we are reason-
amy sare in selecting mm tor use in
our herds, but there is always some
-chance for disappointment when a bull
is chosen in this way. I think we run
more chances in this respect than we
-need to.
'If we would utilize the services of the
(rood old bulls more than we do, we
should avoid some chances of disap
pointment and improve our stock also.
We have fallen into the bad habit of
sending our bulls to the shambles when
"three or four years old and generally
before we know the qualities of their
"offspring, and in this way many of our
rfinest bulls have been slaughtered pre-
maturely.
I think our breeding bulla should be
5kept In service until their offspring
aiave been tested. If their offspring
prove to be unworthy, then the sooner
they are slaughtered the better. On
the other baud, if their offspring prove
to be worthy, then they should be kept
in service for many years. Of course
there is danger of too much inbreed
ing when kept in the same herd, but tt
Is not necessary to keep them in the
' ssme herd. They can be sold for use
in other herds, or their owners might
profitably exchange them. Farmers
sometimes trade horses, and why should
They not trade bulls also?
The Danes are certainly excellent
dairymen, and they do not sacrifice
their aged bulls us we do here. They
keep their breeding bulls until they
have been tested, and when one has
proved himself of merit as a sire he is
kept until he has reached the maxi
mum age. A bull is not eligible to reg
istration as a pure bred till he is three !
years old and has demonstrated his
usefulness cs a sire. Would it not be
"well for us to change our rules of reg
istry to conform to this sensible sys
tem of Uie Danish breeders?
How often we are ready to exchange
the old bull that has a splendid crop
of calves to attest his merit for some
young bull with good conformation and
pedigree, but without any record as a
sire! And how often at public sales of
pure bred cattle do we see some aged
bull with a splendid record sold at a
great sacrifice, while some young bull
"with no record is purchased at a big
;price by some one with great expecta
tions! This sacrificing of good old bulls
!s a foolish practice, and it is time for
i-us to show more judgment thnn to let
good sires go begging.
The handsome Guernsey bull shown
In the Illustration, reproduced from
'Country Gentleman, is a son of Glen-
1 twaah r iinincToir ann r otto i rr art.
don. He is in service in the highly se
lect and very choice Morven Park
.r .. . v 1 . ... irfmnM
land Davis, Leesburg, Loudoun county,
Va. This herd was recently enriched
3y one of the most Important importa
tions of pure bred live stock that have
teen made Into this country In years.
WeeA of NatritJous Food.
In all pure breeds the original scrub
blood at the foundation is ever seeking
reinstate itself. In short, there Is a
tendency In all pure bred animals to
-sal and less perfect types, and nothing
-will more surely and speedily stimu
late this tendency than lack of nutri
tious food. In the absence of sufficient
nutrition the possibilities of perfection
Inherited from pure bred sires or dams
Jxut partially materialize or wholly fail
t9 assert themselves. Wisconsin Ex
Ieriment Station.
MAKING GOOD BUTTER.
Hjs4wleda;e oC Starters Scccuarr T1
Tuata Out tile Best Grades.-
The creamery buttermaker most be
I familiar with starters. They are a ne
cessity for making the- best grade of
. hutter. Their value cannot be over
estimated, nor can too much care be
practiced in handling a starter. In
mafcng a good starter cleanliness Is
the first principle to be observed, and
It is the bnttermaker's duty to see that
the utensils used are properly cleaned
iou i iiiiy reaium, ana we moca uo
i condemned habit of wiping the cam
with a cloth afterward, though the cloth
Is seemingly clean, should never be
practiced.
Neither should the Inside of the ves
sels be touched by the hands, although
can be seen the practice of dipping
unsterilized vessels Into the milk after
it has been pasteurized, or a finger
will be stuck In for a quick estimate
of the temperature,- thus Inserting un
desirable germs and defeating the ob
ject sought
Skill In FiniaUiiK the Product.
When it comes to the finishing of
the product skill means much, for the
more neatly it is done up the higher
will be the score and the price. There
are quite a few. important points to be
observed in the process of manufac
turing butter. First, of course, is to
have the cream properly ripened and
cooled to the desired temperature.
Next is to stop the churn at the right
time, get enough salt and color added
to suit the market, get the butter
worked Just right, for a good body
means a higher score; put it up as
neatly as possible and in a shape that
will be most desirable for the market,
and finally to observe as much sanita
tion as possible from the beginning to
the finish. The grade of butter de
pends somewhat upon the style of
churn in use, but it is expected that
most creameries will have one of the
more up to date and improved styles
Installed. They are a little more com
plicated than the box or barrel churn,
and, it may be said, they are consider
ably harder to keep clean. They must
be kept clean from the beginning, and
it is the butter maker's duty to see
that they are. F. A. Jorgenson, Illinois
Dairy School.
Valne of Careful Stripping.
Stripping the cows thoroughly has a
tendency to increase the milk flow.
Leaving a little milk In the udder has
the opposite effect. The principal dif
ference between a good milker and a
poor one is that the good milker is gen
tle with the cowb and conscientiously
finishes the job. Any one can milk a
cow right, but not every one does It
Leaving a little milk in the udder in
creases the bacteria content of the next
milking slightly, which is another rea
son for careful stripping.
Dairy Wisdom In Brief
Cows are more sensitive and suscepti
ble to cold than most other animals, on
account of the double drain upon them.
There are two extremes in caring fo
the cow negligence and overpamper-
ing. Avoid both. '
A daily thermometer is quite Inex
pensive, and it is certainly a labor
saving device.
Each individual in the herd should be
studied and given the care that she re
quires for best production.
Two sisters stood side by side in a
herd. One required bulky, light food
to cause her to do her best; the other
required more concentrated food with
less bulk.
A separator if not properly looked
after is a source of many disagreeable
taints. Take it apart every time after
use and clean It thoroughly, and finish
cleaning with boiling water or steam If
possible.
Scrub brushes are the best articles
for use in cleaning dairy utensils.
Coarse linen cloths may also be used,
but they require more care in keeping
them clean. The same method for
cleaning utensils should be followed
for cleaning cloths.
To produce a heavy milker continue
to milk up to within a few weeks of
the cow's second freshing; then before
she has had her third calf dry her off
for two months. After the third calf
you will have a well developed CiSw
that will continue to be a large milker,
Mrs. Addle Howie to - ConnectirtK
Dairymen.
Experiments show that a cow wVsen
in full flow of milk drinks from 1,505
to 2,000 pounds of water per month,
the average quantity determined by
testing a herd being 1,600 per cow.
This fact 6hows the importance of un
limited supply of water at all season
of the year, says the American Culti
vator. In every 100 quarts of milk thai
farmer sells about SS quarts of water,
and when the cow cannot procure wa
ter at all times she will fall off In
yield. Milk cows should always have
plenty of pure water to drink. The
best water comes from a good well,
with the surroundings clean and right.
A clear running stream that is not con
laminated is all right, but one never
knows for certain about the contam
ination. Ponds usually become foul
nd stagnant and altogether unfit for
rows to drink from.
SLAUGHTERING HOGS.
CoBTenleneei For Bntcaerins on the
Fern. ' t
I It is an easy matter to plan an ideal
equipment for butchering hogs and
caring for the product on paper. One
could figure out just the form of ta
bles and scalding vats that would af
ford the greatest convenience, but such
description would be of small practi
cal benefit, because the average fann
er has use for such equipment for only
a few days in the year. Slaughtering
devices must therefore be simple. Inex
pensive and such as will not take up
needed room when not in use.
The accompanying illustrations, as de
scribed In American Agriculturist, are
TUB FOB HEATING WATER.
given with this idea In view. Three
important points arise In considering
fall butchering upon the farm where
the object is simply to secure a sup
ply of meat for family use. First Is
the easy and convenient heating of wa
ter; next, the making of a simple table
and scalding receptacle; lastly, a sim
ple device for smoking meat, for it is
not often that a closed room can be
given up to this special use.
The first cut shows a big galvanized
iron wash tub set upon a few bricks
piled up for the occasion. A small
fire can be built beneath, which will,
of course, melt off the coating of zinc
on the bottom of the tub, but this will
do no great harm. Such a tub can be
purchased anywhere. It should be set
up close to the slaughtering table, and
when the water in the tub is hot two
men lift the tub by the handles and
pour contents Into- the scalding vat,
This latter may have a blanket thrown
over the top if another tubful of water
must be heated. This Is much more
convenient to heat water than by
means of a set tub, from which all
the water must be taken out in palls
and carried perhaps a considerable dis
tance. The slaughtering table and vat are
shown in the second cut. The vat is a
sugar hogshead. Make two wooden
horses exactly as high as the hogs
head and arrange two wide, stout
boards, as shown in the cut, with the
"tackle" above, suspended from a
beam or from a tripod of three stout
poles set up over the table and chained
TABIiE AND VAT.
together near the top. The hog can
be lowered into the tub of scalding
water by slipping the boards to que
side, these being slipped into place
again when the carcass has been hoist
ed out.
Effects of Irrigating; Seilim.-iitu,
With such crops as wheat barley and
corn, in which the ground is plowed,
disked or cultivated in a manner Im
possible with alfalfa, the sediment
blanket is broken up, turned under and
incorporated with the soil. In this situ
ation not only is the blanketing effect
lessened or done away with, but the
sediments are free to exert a fertiliz
ing influence or otherwise, impossible
so long as they lie upon the surface
Inaccessible to the roots of plants, says
S. Fortier.
If therefore sediments of beneficial
character preponderate in such a mix
ture the result of their incorporation
with the soil will be favorable, and
vice versa.
Farm Brevities.
Those who have no silos will find it
not only more economical, but better
for the live stock, to run all the hay
and corn fodder through a cutter.
Put the sleighs, bobs and sleds in
order before snow flies, and then when
they are wanted they will be ready.
Make the pigpens warm and com
fortable. Don't be afraid to give the
ilgs a warm bed. Frozen swill has
used a loss of many a good porker.
Look out for decaying vegetables In
le cellar. A few will soon cause the
;s of a great many.
Sawdust makes excellent bedding
and can usually be had for a dollar a
horse load. Country Gentleman.
Orlndlnar Grain For Sheep.
Sheep are better fitted than other anl-
als to grind their own grain, conse
quently It Is not necessary to do this
fcvork unless the sheep have poor teeth.
,Yaluable breeding ewes are sometimes
kept until quite old, and their feed
Should be ground.
ICE HOUSE.
O.itkly Built Structure
Satisfactory.
For many years hundreds of farm
ers have gone without ice during the
long, hot summers because they sup
posed it would cost considerable mon
ey ana time to secure and preserve
the congealed fluid. But at very Httle
expense an Ice house can be construct
ed that will hold and keep well all the
ice needed for any farmer's family.
For several years we used a small
cheap ice house that kept the ioa as
well as a more costly building con
structed over twenty years previously.
Some have an idea they must fosago
the luxury of ice on account of ex
pense, when almost any kind 01 a
shed will preserve the ice very wall,
provided it is properly packed.
Our last ice nouse was a c;
constructed shed that took less tbatn a
day's work in its construction. We
used white oak poles set Into the
ground about two feet Some cheap
hardwood bill stuff of 2 by 4 and 2
by 6 pieces were used for plates, nail
ties, braces and rafters. A fair grade
of pine stock boards twelve inches
wide were used for siding. The sid
ing was nailed on the inside at the
poles horizontally the better to resist
lateral pressure from the packed Ice
and sawdust. A better grade of stock
board one foot wide furnished a good
roof. Such a board roof should be
made quite steep to shed water. The
kerfs cut on each edge of the roof
boards make the roof practically wa
ter tight Fifteen inches should be
left between the ice cakes and the
walls, as shown in the cut Locate
the ice house where good natural
drainage may be secured. Tile may be
laid to secure more adequate drainage
If needed.
Cut the cakes so as to break joints,
say 18 by 36 inches or 15 by 30 inches,
as required by conditions. It will be
impossible to make the cakes fit per
fectly, no matter how expert the saw
manipulator may be. On this account
TX
3
IA1 f I i
CROSS SECTION OF ICE HOUSE.
we always put in one layer, then fit It
as closely together as possible. Then
we shave over the upper surface of all
the cakes with a carpenter's ' ada.
The shavings of ice were swept into
the crevices between the cakes. When
freezing cold a little, water was sprin
kled over the whole surface to ce
ment the layer solidly together. As
each layer is completed the sawdust
should be filled in around the sides
level with the top and solidly tamped
down. Allow no sawdust to remain
on top of any layer of ice while filling.
Fig. 2 shows the sixth layer ,in and
ready for the sawdust. Ice is preserved
by being packed away from the air.
As hot weather comes on the ice will
settle some. Be sure to keep the saw
dust tamped down around the sides
frequently during early summer, and
see that no air boles form, advises a
writer in Hoard's Dairyman.
When the ice is packed in, cover
with ten to fifteen inches of sawdust
Leave the gables open more or less to
allow free circulation of air over the
ice. Remember there will be some
waste during the hot summer months,
no matter how much pains are taken,
and this would be true In the more
costly ice houses.
Checking? Rot In Potatoes.
A thoroughly satisfactory treatment
for checking rot in potatoes Is yet to be
found. What has proved best in my
experience is, first, keeping the storage
cellar at a temperature as near 35 to
38 degrees as possible; second, sorting
the potatoes after they have completed
their sweat in case any indication of
wet rot is shown to prevent the rot
spreading from the decaying tubers to
the sound ones. Dry rot is very rarely
if at all transmitted from one potato to
another, according to a writer in Or
ange Judd Farmer.
If the potatoes are left In pits in the
field to sweat prior to putting them in
the cellar they will usually show rot
that may be in them when they are
taken from the pit Potatoes which
are nearly clean of dirt usually show
more rapid spread of the wet rot than
do potatoes which are covered with a
considerable coating of dry soil. Possi
bly the reason for this may be the fact
that the dry soil Is not a good medium
for passage of the rot from one potato
to another.
A Few Reflections.
The man who keeps books learns to
turn everything to account
The farmer with a well filled silo
and a collar full of mangels is well
Shod for winter travel.
Work smartly to save all the barn
yard manure you can. You will soon
want it to put on the spring crops. .
Molasses For Feedlna; Steers.
Some test3 made in Texas of the
value of black strap molasses for feed
ing steers lead to the conclusion that
the addition of molasses to a fattening
ration has always produced an increas
ed gain. Addition of molasses to a ra
tion of cottonseed meal and hulls low
ered the cost of gains.
A Serial Story Entitled
"LI N GO L N-'S
LOVE AFFAIRS"
Will Soon be Published In the Gazette
This entrancing
by
WARD HILL LAM ON
Lincoln's
Mr. Lamonwasthe author of "Lin
coln's Boyhood," a serial published
in the Gazette a year ago ....
"Lincoln's Love Affairs" affords a
vivid insight of the life and beautiful
womanly attributes of Miss Ann Rut
ledge, the object of Lincoln's first great
affection, and unhappy mental condition
on her death. His short courtship of
Miss Mary Owens creates intense in
terest and is historically correct.
Final Courtship and Marriage of
MISS MARY TODD
Lincoln's early experiences as a law
maker and other interesting incidents
in the life of the great emancipator.
SUBSCRIBE EOR
Published twice a
annum,
This Story Alone
OUR
JOB PRINTING
Facilities are the Best
story was written
Law Partner
THE GAZETTE NOW
week for $1.50 per
in advance.
is Worth the Price