THE GENESEE FARI^rER. 



3 or 



ae harrow, and we are glad our inventors and 

 lanufiicturera are attempting its improvoment. 

 >TEON RioE, of "West Schuyler, showed a harrrow 

 constructed that the teeth could be thrown out 

 f the ground, without lifting the frame, so as to 

 How it to pass large stones, stumps, &c. Of the 

 lerits of this, and also of a revolving harrow in- 

 ented by Mr. Colby, of Clarence, N. H., we can 

 ot judge without seeing tliem in operation. The 

 itter was exhibited by Van Beooklin & Aland, 

 f Rome, ]^. y., who also showed their " Union" 

 lows, of ditferent sizes. The mold-board of these 

 lows is of the most approved form, and we have 

 o doubt tliey will run easily and do excellent work. 

 . plow with a movable beam, that can be adjusted 

 ir two or three horses, was shown by Pitts & 

 EATLEY, of Rochester, N. Y. 



IMPKOVED FENCES.. 



Fewer specimens of portable and other fences 

 ere shown than usual. Mr. Vandemakk, of 

 lielps, Ontario county, and Mr. H. P. Ross, of 

 haughdenoy, Oswego county, each exhibited 

 jecimens of portable fences. A new candidate 

 ir public favor was shown by Mr. Geoege Van 

 UKEN, of Phelps, Ontario county, N". Y. It 

 simply an ordinary post and board fence 

 ;taclied to stones sunk in the ground. A 

 ole is drilled through the stone pillars, and the 

 pright wooden posts are screwed on to them. A 

 rmer fence we have seldom seen. The great ob- 

 2ction to ordinary post and board fences is that 

 le posts in the ground soon decay. Mr. Van 

 tiken's invention entirely obviates this difficulty ; 

 id we are assured that the expense is,. in most 

 sctions, but little if any more than with wooden 

 3sts. 



DAIEY HALL. 



IJtica is the center of the great cheese district, 

 ' the State, and, as was to- be expected, there 

 as an excellent display of cheese. It is some- 

 hat remarkable, however, that one of the very 

 ?st samples of old cheese we tasted was from the 

 heat rather than from the dairy districts of the 

 tate. It was sixteen months old, and the cheese 

 •eighed not more than twenty-five pounds; but 

 ir richness and flavor we have rarely eaten any- 

 ling sufjcrior. It was made by Theeon Van 

 .UKEN, of Phelps, Ontario county, N. Y. Another 

 dendid old cheese was made by John C. ITaedy, 

 P Wutertown, iST. Y. 



Tiiere was a fine sliow of " factory cheese." L. 

 ANNER, of Marcy, Oneida county, exhibited 

 (Velve cheeses of different sizes, running from 10 



pounds up to 1,050 pounds ! G. E. Moese, of Eaton, 

 E. R. HoBSON, of Cold Creek, H. Faerington, and 

 many others, exhibited some splendid factory 

 cheese. Such cheese as one of Mr Faeeington's 

 that we tasted would soon put up the quotations 

 of American cheese in London to a par with the 

 best Cheshire 9r Glouchester. We have never 

 eaten a Cheshire cheese that was superior to it, 

 and few that were its equal. On the other hand, 

 some of the cheese on exhibition had that flavor 

 of decomposed whey, which so much injures the 

 reputation of American cheese in England. 



There was a fine show of butter, but we have 

 not space to particularize. There can be no doubt 

 that our farmers are making great and rapid ad- 

 vancement in the art ot cheese and butter making. 



FEEDING CORN MEAL TO STOCK. 



A ooeeespondent of the N^ew England Farmer 

 says: 



" I believe there are many farmers who fped from 

 four to eight quarts of meal a day to one beef crea- 

 ture, till they feed from seven to ten cwt. of meal 

 to one beef, and who never slaughter an ordinary 

 sized beet that yields upwards of forty pounds of 

 rough tallow. 



"■These farmers feed their meal dry. This is a 

 great waste. My practice in fattening beef and 

 swine, as well as feeding cows for milk, has been 

 to pour boiling water on as mucli meal as would 

 not make the animal's bowels move too freely — at 

 night and in the morning, when the mush is cool, 

 give it too the cow or pig. 



"In covering the meal with boiling water in 

 this way, the starch of the grain is dissolved, and 

 the latent nutritive properties extracted, and the 

 animal receives tiie entire nutriment of the grain. 



" I calculate stock do not, in eating dry meal, re- 

 ceive more than one-half of the goodness of the 

 meal. There is not action enough in mastication, 

 or heat sutficient in the stomach of the animal, to 

 extract and receive the entire and real sweetness of 

 the grain. 



" Had I roots, I should feed them to my fatten- 

 ing beef; but not having any, I feed only meal and 

 hay, and have fatted two ordinary sized cows, two 

 years past, and to which I fed only three cwt. of 

 meal each, and they each yielded upwards of forty 

 pounds of rough tallow. Once a week, I throw 

 into the mush a little salt, and occasionally a table 

 spoonful of wood ashes. 



"My experience teaches me that one cwt. of 

 meal, fed as described above, is equal to two cwt. 

 fed dry." 



Too Much Dog. — The Assessors returns of 

 Clarke county, Ohio, for 1863. shows a total of 

 2,012 dogs in' that unfortunate county. In 1862, 

 the value of 399 sheep killed by dogs in that 

 county, was $1,312, beside which, 313 were in- 

 jured, $445. The question now is, "Are the dugs 

 of Clarke county a good investment? Do tJiey 

 leturn an equivalent for the expenditure ot $1,767 

 a year ? " 



