1857. 



NEW ENGLAND FARMER. 



461 



For the New England Farmer, 



ESSEX COUNTY STOCK. 



Mr. Bro^t^ : — I have just returned from a visit 

 to the barn-yard of my neighbor, P. L. Osborn, 

 •who has some stock "fit to see." One cow, about 

 13 years old, of the Galloway or no horn class, the 

 same that was presented to Capt. Forbes, when he 

 went in the Jamestown, to carry relief to famishing 

 Ireland. She has a calf, sired by Mr. Rogers' su 

 perior Jersey bull — the calf is a male, bright, 

 straight, and complete in form — now only three 

 days old. This cow has a bag larger than I ever 

 saw before on a cow ; her milk is said to be of first 

 rate quality. The day before she dropped her calf, 

 to relieve the cow, Mr. Osbom took away four g 

 Ions of milk, at one time. 



My principal object in taking pen in band, was 

 to notice his beautiful cow, that came of the Hunt 

 ington cow, now owned by Mr. Fay, which was 

 purchased at $150 — and a good bargain to the pur 

 chaser. I have before noticed this animal, under 

 the head of "A good Cow may have a good Calf." 

 Her product since she had her first calf, in July, 

 1856, has been as follows — as I now copy from the 

 original minutes taken by Mr. Osborn each week, 

 on an average : — 



She calved July 11, 1856. 



1857— Jan. 6 lOJ quarts 



Jan. 12 10 " 



19 9J «' 



26 10 «' 



Feb. 3 lOJ " 



9 lOi " 



16 10 " 



23 9^ " 



Mch. 2 10 « 



9 9 " 



16 9 " 



23 %\ " 



30 8| " 



April 6 8 » 



13 8i " 



20 8 " 



27 8i " 



May 4 8 " 



11 8| " 



18 9i " 



25 11 " 



June 1 10| " 



8 lOJ " 



15 11 " 



22 10 " 



29 9 " 



July 6 7 " 



13 6| " 



■when we ceased milking her, as she is expected 

 soon to have another calf, the same having been 

 sired by Mr. Ayer's Ayrshire bull — averaging be- 

 tween 10 and 11 quarts per day, through the entire 

 year, of milk of superior quality for the making of 

 butter. 



There may be heifers better than this, but I 

 have not seen them. She is a genuine native of 

 medium size, fine horns and eye, in many respects 

 resembling the Oakes cow. j. w. P. 



South Danvers, July 24, 1857. 



July 14 13 quarts. 



17 14 " 



21 15J « 



23 16 " 



28 16 " 



Aug. 4 15J " 



11 12S " 



18 12i " 



25 124 " 



Sept. 1 Ill " 



8...., 11 » 



15 11 » 



22 Hi « 



29 12 " 



Oct. 6 11| " 



13 11 " 



20 113 *' 



27 12J " 



Nov. 3 12 " 



10 12.1 " 



17 11| » 



24 12i " 



Dec. 1 11 " 



8 11 " 



15 11 " 



22 llj " 



29 101 " 



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For the New England Farmer. 



WHY GKAIN SHOULD BE GROUND. 



The inquiry in the paper of June 20, headed 

 "A Quere for Dr. Alcott," I did not see, till within 

 a day or two. What I may have said on the sub- 

 ject which led to the inquiry of your correspon- 

 dent, I do not now recollect, and I have no time to 

 recur to files. My views are the following, and are 

 doubtless sustained by chemistry and physiology. 



In the use of grains of every kind, nature intend- 

 ed we should use it whole meal. Then, in order to 

 perfect health, it should be ground very finely in 

 some way, either by the teeth or by substitutes for 

 the same. As most people, either from habit and 

 indolence, or from having defective teeth, will nev- 

 er grind it perfectly in nature's own mill, art usu- 

 ally comes to our aid, and first comminutes to 

 grain and then brings it back into larger grains, so 

 to call them, which can be better masticated and 

 insalivated, especially by those who are indolent or 

 have bad teeth, than the grain in a normal state. 

 But if ground at all, it should be ground finely, 

 since perfect fineness, in some way, is believed to 

 be indispensable to the most healthy digestion. 



Your querist will therefore see that there is no 

 known valid objection to using his own mill to 

 grind with, if he chooses. Whether there is any 

 loss, (except of the time used up,) in changing the 

 small grains into what I have called larger ones — 

 i. e., into their unleavened cakes — remains, as I 

 suppose to be determined. There may or may not 

 be a loss of gustatory enjoyment ; though where 

 there is, ri'ich depends on habit. The Schlemmerites 

 of Great iJritain, who, for some quarter of a centu- 

 ry past, have abjured cookery entirely, profess to 

 have been gainers thereby, in mere animal enjoy- 

 ment, as well as in health. 1 am no Schlemmerite, 

 however. I believe in cookery ; but not in all our 

 modern forms which are adopted, nor in the cook- 

 ery of everything we eat. Our nature may doubt- 

 less be advanced by the resources of art ; but not 



