178 
THE SOUTHERN CULTIVATOR. 
Ag*?ayy-3mrtrrf>:a» a^"g^gapsg.■s^^^■ta^ 
MANAGEMENT OF CATTLE. 
Having made sonie remarks in the August 
number uf the Agriculturi-st, in relerence to the 
different breeds ol cattle, we call the reader’s at- 
tention this month to selections for particular 
purpo.ses and general management. 
For milkers, select as large cows as can be 
found possessing symmetry and neatness of 
head and limbs. The hair should be soft and 
silky to the touch, anct skin loo.se. It is a mat- 
ter of more moment, than is generally supposed, 
that milch cows have a pleasant temper. An 
ill-natured beast, ceterus jmixbus, will not give 
so much milk, and even what is obtained will 
be taken withdifBculty, and without great cau- 
tiousness she will “dry up” sooner than one ol 
moderate docility. 
In the selection of a male, great size is objec- 
tionable. There is no a greater error with lar- 
iners than the supposition, that a large mala 
cro.s.sed upon small cows will improve the breed 
fastest. There are many objections to a very 
large bull. They are usually coarse, and diffi- 
cult to keep fat, and their offspring from small 
cows are generally more ill-shapen than them- 
selv^es, and are uniiorrnly meagre, raw-boned, 
uncomely creatures. There are. substantial rea- 
sons for this result. The produce of externally 
large aaimals while in uLero, are not fully nour- 
ished by small cows; there is frequent difficulty 
in c-^ws being delivered of very large calves; 
then they always come poor, and, in the last 
place, they require such a quantity of nourish- 
ment, that few small dams supply their wants. 
The most compactly built, firmly muscled, flinty 
horses of the world have not been produced by 
large sires, but they are the produce of the little 
Arab, upon dams of larger size. 
In breeding it is a rule, from which there is 
perhaps no variation, that ‘7/te male gives form 
and the female size.” Hence the conduct of the 
most scientific breeders of England. Their ob- 
ject is to find a bull rather under than over size, 
with lull points and perfection of form; and ex- 
perience teaches, liiat we can find at least twen- 
ty heifers of suitable dimensions for breeders 
where we can find one bull which .shoula be se- 
Imted. The indispensables for a good breeder 
are, first, let the animal be of the deepest milk- 
ing stock; second, medium size; third, small 
bone; fourth, full points; fifth, glo.ssy hair; and 
sixth, soft loose skin. 
In Durham^, select an animal witiiout a black 
hair or muzzle, and by all means, have him of 
good disposition. 
The next consideration is, to manage matters 
so that the calves shall be dropped about the 1st 
of April. July is the proper month for the cows 
to go to the bulls. 
Dijf^cuky in Calving . — It is not at all unfre- 
quent that cows cannot bring forth, and by ne- 
glect we have known valuable animals die in 
this condition. Sometimes the cow is too feeble 
for the laborious exertion, and again, the calf is 
extremely large; in either case a little gentle 
assistance will relieve both dam and offspring. 
It the feet have made their appearance, examine 
if the head is between the fore legs. If it is, 
all will go on well, but if the head is turned, 
take off your coat like a gentleman and Chris- 
tian, roll up your sleeve to your shoulder, and 
insert your hand, and turn the calf if necessary, 
or the head forward. Then take hold of the 
iore feet with both hands, and as the suffering 
dam exerts herself, pull gently, and in nine cases 
out of ten the cow will be delivered in less than 
ten minutes. 
After Calving . — Let the calf suck all it will 
the first day, but at evening have the cow milk- 
ed perfectly clean. When the calf is two or 
three days old, .separate the dam from it, but let 
them together three times a day. By all means 
the calf should be kept fat, and when about two 
months old, if properly managed and taught to 
eat, it should be weaned. But unless the calf 
receive rich food at this age it will decline, and 
become so stinted in its growth as never to re- 
cover from it. 
In winter, calves should have a shelter, and 
be fed ca efully. The cheapest mode of rearing 
any animal is to keep it always in good condi- 
tion; and in this no farmer can be successful 
without constant personal attention. Rules are 
too limited to make a good manager ol stock; 
still they oftentives maleiially aiJ. Every hus- 
bandman should be one ol thought, diligence 
and punctuality. 
AUention to Milch Coios . — Any one who would 
conclude his cows are so superior as to give an 
abundance of rich milk without the requisite 
food and attention, will be much mistaken, and 
it a man of feeling, mortified at his “ill luck” 
from bad management. 
In v\ inter the first study should be comforta- 
ble quarters for milkers. A cow-house is in- 
dispensable to prosperous husbandry and good 
living. Each cow should have her stall and be 
taught to go to it, and stay in it, for her meal. 
It is not so important to feed superabundanily, 
as it is to give what is to be consumed regular- 
ly. Man learns by experience that his regular 
meals, of proper quality rather than large 
amount, are essential to sound health — the same 
holds good with all domestic animals. 
Green food is very important in winter for 
cows. If this cannot be obtained by the way of 
pasturage, roots, such as potatoes, turneps, beets, 
&c. will answer the purpose admirably. 
Cooked food is belter for cows than uncooked, 
and less will answer a belter purpose. Curry- 
ing cows in winter is essential to good health, 
and it materially increases the quantity of milk. 
This may be doi.e with very little lalortwice in 
the day. Cows should have good hay or rough 
food of some kind at all times, and regular sup- 
plies of water Cannot be neglected with impuni- 
ty, and daily salting is just as necessary to the 
cow as to her master. 
Milking is not the most unimportant matter. 
VV^omen were not made to manage cows, and 
an ill-natured man should not enter a cow 3 ard. 
Let an active, quick moving, attentive man, 
feed, milk and manage the cows. The good 
old Yankee plan is for the husband to make the 
fire, bring the mater and '■'pale the cow,” while the 
wife sweeps the bouse and gets the breakfast, 
and really we should like to see the system 
adopted in the Southwest. 
Milking should be performed briskly. A 
slow, lazy.person, lugging slowly at a cow’s ud- 
der, puts the kind creature so much out of pa- 
tience that she holds up her milk and soon be- 
comes dry. We advise our friends to saw off 
the points ol their cow’s horns, to prevent hook- 
ing injuriously, and by a little management 
with cattle while young, they will become fond 
of their managers, and afford much pleasure to 
all ol sound cowi.sh refinements to attend to 
them. 
Last, but not least, in managing cattle, is to 
keep the stables clean. The cleaning should be 
done once a dav, where the cow stands up at 
night, and if they are in the stalls through the 
day, cle..ning should be done morning and eve- 
ning. Let each cow' have a soft straw bed lor 
lying down. 
These, to some, may appear small matters, 
but if our readers who have not adopted this or 
a similar course, will try it the coming winter, 
and are not amply remunerated lor their extra 
attentions, we will confess we have written to 
little purpose. — Ttnn. Agriculturist. 
Apfi.e Bread. — A French officer has invent- 
ed and practiced with great success, a method of 
making bread with common apples, very farsu- 
purior to potato bread. After having boiled 
one-third of peeled apples, he bruised them 
while quite warm into two-thirds of flour, in- 
cluding the proper quantity of yeast, kneeded 
the whole without water, the juice of the fruit 
being quite sufficient. When the mixture had 
acquired the consistency of paste, he put it into 
a vessel, in w'hich he allowed it to rise for about 
twelve hours. By this piocess he obtained very 
excellent bread, full of eyes and extremely pal- 
atable and light. 
EXPERIMENTS AND OBSERVATIONS ON TDE 
PRODUCTION OF BUTTER. 
At a late meeting of the Higidand Agrkiil- 
tural Sucieiy of Scotland, a pajier entitled “Ex- 
periments and Observations on the Production 
of Butter,” by Pro es.sor Traill, was read by the 
author. The.se experiments wi re made in con- 
nection with the late Dr. Geraid. of Livi.riOod, 
who had paid much aiieniion to the subject, and 
assistance was occasionally' given by Dr. Ro- 
stock, now in London. The exijcrirnenters had 
a dairy of tour, .sometimes five cows at their 
disposal; but after numerous pieliminary trials, 
they found that the numerical resulhs, on ine 
quantity of the bufer obtained, were most uni- 
form and satisfactory, when each ex|)erimtnt 
was made on a few pints only. The process 
could thus be carried on m glass vessels, wi ;ch 
enabled them to observe the progress oi the ope- 
ration, to collect the produce more carefuily, 
and use a more delicate balance to asccitain ihe 
weight of the butter obtained. This iikev. isc 
enabled them to make the comparative ex.otri- 
ments on the same milk on the .same day, a point 
regarded as of essential importance, as the rich- 
ness, even of the same cow’s milk, i.s liable to 
vary considerably from day to day, according to 
the nature ol her food, her health, ana possibly, 
too, according to the stale of the weather, 'i he 
time which had elapsed since the ir.st calcmg, 
was also found to have much influence on the 
quantity of the butter. The quantity ol butter 
was smallest, and the proportion of cheesy mat- 
ter greatest, just after calving; and geurrally 
speaking, the milk of those cows which yielded 
the least quantity, w'as richest in butteraccous 
matter. 
One of the principal objects in view, was to 
ascertain the comparative advantages of churn- 
ing: 
1. Sweet cream alone. 
2. Sweet milk and cream together, 
3. Sour cream, or that slightly acid. 
4. Sour milk and cream together. 
5. Scalded cream, or wimt is called doited 
cream, as practised in Devonshire. 
The principal results of the experiments are 
the following: 
1. That the addition of some cold water du- 
ring churning, facilitates the proce.ss, or the sep- 
aration ol the bufer: especially when ll;e cream 
is thick and the weather hot. 
2. The cream alone is more easily churned 
than a mixture of cream ana milk. 
3. The butter produced from sweet cream has 
the finest flavor, when fresh, and appears to keep 
longest without becoming rancid; but timt the 
buttermilk so obtained is poor and small in 
quantity. 
4. That scalding the cream according to the 
Devonshire method, yields the largest quantity 
ol butter, which, if intended for immediate use, 
is agreeable to the palate, and readily saleable, 
but if intended to be salted, is more liable to ac- 
quire, by keeping, a rancid flavor. 
The process ol scalding is troublesome, and 
the milk, alter the removal of the cream, is 
poor, and often wmuld be unsaleable from the 
taste it has acquired from the heating. 
5. That churning the milk and cream togeth- 
er, after they have become slightly acid, seems 
to be the most economical process on the wholej 
because it yields a large quantity of excellent 
butter, and the buttermilk is of good quality; a 
point ol some importance, wffiere buttermilk is 
largely used as an article of di t, as it is in 
Lancashire. 
6. That the keeping of butter in a sound 
slate, appears to depend on its being obtained 
as free from uncombined albumen, or caseine 
and water, as it can be, by means of washing 
and w'orking, when taken from the churn. 
The author mentioned the interesting fact that, 
in the course of his experiments, he found when 
sweet milk and cream were churned together, 
and though cold water was added, after an hour 
and a half, and then after three hours’ churning, 
not a particle of butter was obtained. — Plowman. 
