NEW ENGLAND FARMER. 



161 



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PEAR-SHAPED QUINCE. 



We give a beautiful illustration of this variety 

 of the quince, not because we think it the best 

 kind, but to give in our list of fruits all the lead- 

 ing kinds, so that the cultivator may make his se- 

 lection among them all. Mr. Downing says "the 

 pear-shaped quince is larger and of finer texture 

 than the apple-shaped. It is rather tough when 

 stewed or cooked, the flesh is less lively in color, 

 and it is therefore much less esteemed than the ap- 

 ple-shaped variety. The fruit is of medium size, 

 oblong, tapering to the stalk, and shaped much 

 like a pear. The skin is yellow. The leaves are 

 oblong ovate. It ripens about a fortnight later, 

 and may be preserved in a raw state considerably 

 longer." 



We think quinces make a much better preserve 

 by being kept sometime before using them. We 

 have kept them three months in a damp cellar be- 

 fore preserving, and then found them rich, tender 

 and delicious. 



As the quince is only used as a dessert fruit, we 

 would not recommend its very extensive cultivation. 

 There is no such danger with the apple, as Mas- 

 sachusetts produces scarcely enough for home con- 

 sumption yet. 



FEEDING CATTLE. 



We have taken considerable pains to learn the 

 opinions of men of experience as to how many 

 times and at what hours, cattle which are tied up 

 in the barn should be fed. Working oxen we do not 

 include, because they will scarcely find opportuni- 

 ty to get more than three meals each day. The 

 opinions gathered from the inquiries made, are al- 

 most as various as the persons questioned. There 

 are some who have no system whatever ; they feed 

 whenever it is convenient ; when they happen to 

 be at the barn, or to have their boots on. Others, 

 having the barn adjoining the wood-house, and 

 quite handy, "run out every once in awhile and 

 shake up a little ," while others "throw down a 

 good stout foddering and let them grind away up- 

 on it." 



Now it seems to us that neither of these prac- 

 tices is right — that frequent and promiscuous feed- 

 ings keep the cattle uneasy, disturb the process 

 of digestion, and is not so well as a more system 

 atic course. 



If cows are fed with hay immediately after beino- 

 milked in the morning, having it placed before 

 them a little at a time so as to occupy them in 

 eating about two hours, they will be able to fill 



