308 Traksactioxs of the American Institute. 



butter that aids digestion and g-ives warmtli. Hence, when the calf 

 is young and needs curd to huikl up its frame, the milk of its mother 

 is rich in curd. This is the reason why the milk of cows must be 

 diluted before we give to babies. The calf grows a great deal faster 

 than the child and requires more curd in proportion. It is easy to 

 see that heavy milk is best for the cheese maker, and light milk for 

 butter. Winter milk is richer in cream than summer milk, as a rule, 

 because in winter the animal needs the oil for keeping her body warm. 

 Hence snug, warm barns increase the flow of milk and its cream, for 

 the animal can spare more. Cows that naturally give little milk 

 yield an article that is richer in both curd and cream. So about tlie 

 feed. If you give your cow late cut, coarse Timothy, jour milk will 

 weigh an ounce or two more to the pint, because this contains more 

 albumen, of which curd is made. Meal will generally increase the 

 cream. Oats ought to make heavy milk. You have hit upon a 

 line of observation on which some useful facts miglit be brought out. 

 By changing food and carefully weigliing milk the power of different 

 kinds of hay and grain can be measured. A food that makes a heavy 

 milk is best for giving size and strength ; hence best for young animals 

 that should grow fast, and for working animals whose muscles are 

 worn by hard exercise. You will probably find that large, muscular, 

 ox-like cows, like short-horns and Durham grades, give heavy milk, 

 while the lean, scrawny cow yields a light but creamy fluid. As a 

 rule the human stomach does not need as much cream in proportion to 

 the curd as new or fresh milk contains. Hence, butter-milk is more 

 suitable for summer drink than sweet milk. It is the best of all 

 beverages for the hay-fleld, giving strength as well as supplj'ing flnid. 

 . Whey contains hardly any curd and a little butter. Hence it is not 

 a proper food for calves, unless oatmeal is scalded in, or bean meal. 

 This subject is one of no small importance to tlie farmer, and we hope 

 you will keep on making experiments, for the benefit of more than a 

 hundred thousand farmers who read our proceedings. 



Sowing Clover with Wheat. 



Mr. John A. Richardson, Elizabethtown, IST. C. — I respectfully 

 solicit, tlirough the club, information relative to the sowing of clover 

 with wheat.. I desire to sow a few acres in wheat this fall, and at the 

 same time, if it be not injurious to the wheat, to sow clover, so that 

 when I cut the wheat I may have the area in clover to turn under. 

 Will it answer to do this ? If so, what quantity of clover seed per 



