148 



HALLADAY'S WIND-MILL. 



instances, wool has taken the place of beef as a farm 

 product, and in others the latter article has given 

 way to butter and cheese. 



Beef is not an article which can be produced in a 

 season. Pork can be brought into market in abun- 

 dance in a year or so from the birth of the pig. 

 Mutton of good quality can be obtained in two 

 years, and is sometimes had in a year and a half. But 

 good beef requires three or four years, although with 

 breeds which early attain maturity, many animals are 

 killed at two and a half years old. Such young 

 beef however, has not the fine flavor, or so great an 

 amount of nutriment, as that from more mature an- 

 imals. 



The high range of prices for beef will tend to 

 impress upon farmers the importance of obtaining 

 animals which will fatten to the best advantage. 

 This is a point which has not generally received the 

 attention it deserves, but it is to be hoped that the 

 force of circumstances will compel farmers to study 

 the natural characteristics of cattle, and make them 

 better acquainted than they have been with the prin- 

 ciples to be observed in the successful management 

 of live stock. 



The manner of rearing calves will, properly, vary 

 in different districts. Where milk is of little value, 

 it is common to allow cows to suckle their offspring 

 for the first four or sLx months. Sometimes one cow 

 is the foster mother of two calves. This is, perhaps, 

 the best course under the circumstances, but it would 

 not be economical in other situations. We prefer 

 rearing them by hand, as it is called, where it is an 

 object to use milk for other purposes, for the follow- 

 ing reasons: 1. Food can be given with more ex- 

 actness as to quantity. 2. In many instances it econ- 

 omises food. 3. It is generally less trouble. 4. It 

 saves injury to cows' teats and bags by the biting 

 and butting of the calves. 5. The calves more read- 

 ily learn to eat various kinds of food. 6. They are 

 more tame and gentle as they grow up — if cows, 

 they are less likely to bo troublesome in milking ; if 

 oxen, more tractable and obedient. 7. From being 

 early and thoroughly weaned from the cows, the 

 calves can run with them, if necessary, through the 

 season, and rarely occasion trouble by sucking. 



The calf should be taken from the mother the day 

 it is born, unless it is advisable to have it suck for the 

 purpose of relieving the udder from inflammation. 

 It should have new milk the first three weeks — six to 

 eight quarts a day, according to size. It may then 

 be fed for three weeks on a mi.xture of new milk and 

 skimmed milk, three quarts each, daily. The skimmed 

 milk must not be sour. To the milk may be added 

 gruel made by boiling a pound of oilcake in a gallon 

 of water. The gruel should bo given in small quan- 

 tities at first, till the calves get accustomed to the 

 taste. They will soon become fond of it, and will 

 eat a pound of cake each, daily, prepared in gruel 

 well mixed with the milk. Give the food in equal 

 parts, at six o'clock in the morning and six in the 

 evening. In cool weather it should be warmed to 

 the temperature of milk just from the cow. After 

 the calf is six weeks old, the new milk may be dis- 

 continued, substituting that which has been skinmied. 

 The skimmed milk and gruel should be continued 

 till the calf is about three months old, when it can 



Uve well on other food. For the last two or three 

 weeds of the time, the gruel can be gradually in- 

 creased, and the milk diminished. If oilcake cannot 

 readily be procured, oat-meal, or meal from oats and 

 peas ground together, may be used for the gruel. 

 This is better than meal from Indian corn, contains 

 more of the elements of muscle, is easier of diges- 

 tion, and less likely to produce scours. — Boston Cul- 

 tivator. 



HALLADATS WIND-MILL. 



This machine, of which the accompanying engra- 

 ving will be found to give a very good representation, 

 attracted general attention at the New York State 

 Pair, held last fall. " The nature of the invention," 

 in the words of the Sciotlijic American, " consists in 

 having the wings or sails attached to movable or ro- 

 tating spindles having levers or equivalent devices 

 connected to them, said levers being also connected 

 to a head with wings rotating on the same shaft. 

 The head has a lever connected to it, which is opera- 

 ted by a governor that slides the head upon the shaft, 

 and causes the lever or their equivalents to turn the 

 wings or sails, so as to present a proper resistuig sur- 

 face to the wind, and thereby produce a uniform ve- 

 locity of the sails, which are made to have a greater 

 or less obliquity, according to the velocity of the 

 wind." 



lu the engraving given, fig. 1 represenrs the per- 

 spective view, and fig. 2 is a face view of the wing or 

 sail ring, and parts of the governor. The same let- 

 tere refer to like parts in both. The upward pressure 

 of the water upon the piston P, is regulated by the 

 amount which is allowed to pass the cock at U. As 

 this quantity is lessened, the action on the lever at P 

 is of course increased, and by the raising of this arm 

 the sails are brought to present less obliquity to the 

 wind, and thus to accommodate themselves to the 

 amount of water wished. Hence, when the cock U 

 is guaged to a given stream of water, any gust of 

 wind acceloratmg the motion of the sails, will also 

 increase the pressure at P, as it cannot enlarge the 

 stream, and this increase of pressure will as before 

 lessen the power of the wind upon the sails, by di- 

 minishing their obliquity, anil thus every change in 

 the wind will find the sails exactly adjusted to its 

 force. A sudden gust may, it is true, make them re- 

 volve once or twice with great rapidity, but it must 

 partake more of the nature of a hurricane than of 

 an ordinary storm, to damage the mill, before the 

 governor, which we have described, can accommodate 

 the inclination of the sails to its force. We were 

 told by the inventor that it would stand any gust 

 which the sujjport was able to resist. 



^Vith these few words of explanation, we think our 

 readers will find no difficulty in understanding the 

 workings of the machine. It is certainly very inge- 

 nious and promises well. — Country Gentleman. 



FEEniNQ MiLcn Cows with SAiNF0i>f. — The quan- 

 tity of milk produced by cows fed with sainfoin is 

 nearly double to that of any other food. The milk 

 is also much richer, and will yield a larger quantity 

 of cream. The butter will also be better colored 

 and flavored than any other. 



