USE OF COB-MEAL 109 



had to make the cob. Last season, and perhaps two or three 

 seasons previous to this year, when corn cured nicely, and the 

 cob was nice and clean, I would rather pay for grinding the 

 cobs than pay for shelling the corn ; but this past season has 

 not been so favorable, and I should not want to pay for 

 grinding the cobs. Some of us have good corn and some of 

 us have poor corn. When the cob is yellow and mouldy, 

 I would not have it ground. If the cob is perfectly sweet 

 and sound, I would rather have it ground with the corn to 

 feed to my cows ; but for horses I would rather have the 

 corn alone. 



Dr. Wakefield. Many of the breeders in this State are 

 familiar with the type of cow that Mr. Ellsworth breeds 

 from. I would like to ask him if he has satisfied himself, so 

 that he can give us the results of a cross of that cow with a 

 Guernsey sire. Has he followed that, so that he is satisfied 

 he has got a better animal than he had before ? 



Mr. Ellsworth. I cannot decide that. I have a full- 

 blood male Guernsey that I am crossing with my full-blood 

 Short-horns. The farmers in my section are satisfied that we 

 got better results from the few first crosses made several 

 years ago than we have ever had since ; but, for my part, I 

 have adhered very closely to a full-blood Short-horn bull and 

 my high grade cows. The consequence is, I have bred up 

 very close. There are none of my animals in the Herd-Book; 

 but they are nearly pure bred. I have tried to inform my- 

 self in order to take a new step, and see if I could not bring 

 about something that would be as satisfactory as it used to 

 be. I have a fine cow ; but she does not produce as well at 

 the pail as her predecessors did fifteen years ago. She is full 

 as good as to shape, as pleasant to the eye every way, and as 

 good for butter ; but I do not get the big flows I used to get. 

 I have milked twenty-four or twenty-five quarts a day, for a 

 number of days in succession; but my cows do not give that 

 quantity now. 



I have been making butter and cheese the last few years, 

 but more particularly my aim has been butter. I have a 

 notion that I ought to make two direct crosses with the 

 Guernsey. The Guernsey is a little larger boned animal than 

 the Jersey, but is what would suit me better. I don't care 

 how much my cows eat. I want a good-sized cow, and intend 



