November 25, 1880. ] JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 491 
in 1862, where a herd of from thirty to forty pure Hereford cows 
were kept, and still a large quantity of milk and butter required. 
He says, “ I have found it quite impossible to improve the herd 
in milking and fattening or flesh-producing qualities at the same 
time, and had often to sacrifice a very fine cow because she gave 
no milk, or others that were good milkers but unfit to breed a 
show ox. Finding out, then, that it was almost impossible to 
unite the truth of form and aptitude to fatten, according to our 
present standard with a profitable dairy, I thought it desirable to 
keep two herds—one for breeding purposes (the dams only rear¬ 
ing their own calves), and the other for dairy purposes. I have 
been often asked if I would go in any farther than the first cross 
between two distinct breeds. I think it best not to do so, as I 
have always found the produce of the cross-bred cow to be very 
inferior to herself.” As we have distinctly advocated a cross-bred 
animal between the Shorthorn and Guernsey, we desire to say that 
it is chiefly for butter-making and milking, but not always for 
cheese-making, as on some soils the produce may be too rich in 
cream, and if it is found to be so the course is then open to use a 
proportion of Guernsey cows, say 20 to 25 per cent., for the pur¬ 
pose only of colouring the cheese. We have not yet obtained 
Dr. Voelcker’s analysis of the milk yielded by cows at the late 
Dairy Show, and cannot give it this week, as we intended. 
Goats. —We must now refer to another phase of the late Dairy 
Show—viz., the exhibition of goats, as stock calculated for the 
production of milk. Until recently goat-keeping in this country 
has been a very small and insignificant affair. It has now, how¬ 
ever, assumed large proportions through the formation of a Goat 
Society and so many shows having been held during the past six 
or seven years, with prizes awarded for the animals best adapted 
for milking purposes, fancy animals only having previously 
attracted notice. The propagation of goats will now no doubt 
settle down into the breeding of those best adapted for yielding 
the most and the best quality of milk ; and as the animals become 
more generally kept, especially by persons residing in the subur¬ 
ban districts of the metropolis and other large towns, the selec¬ 
tion and crossing of the various breeds will no doubt rapidly 
advance in the direction we have indicated. In those cases where 
a small quantity of pasture or even ornamental land is held no 
doubt the goat will gain a footing where the desire to keep a cow 
has been out of the question, and it must be remembered these 
animals will live partly upon the trimmings of vegetables of 
almost any kind, and by judicious feeding with bran and other 
substances added to refuse vegetables of the garden the latter 
will be turned to better account than by keeping swine only for 
that purpose. There has been, however, one matter operating 
against goat-keeping—the unpleasant odour which attaches to the 
male animal. This objection, however, will be met by the crossing 
or using male animals which are entirely devoid of the drawback, 
which is the case with the Angora male, a variety imported from 
the Cape for the purpose of crossing with our present stocks, 
which will in all probability result in the diminution of the exist¬ 
ing objection, and by special methods of selecting the animals for 
crossing may ultimately be removed entirely. It appears to us 
that it would be best to select animals without horns if they can 
be found to possess equal advantages of milking, See., with the 
horned varieties. At the late Dairy Show, for instance, in the 
Polled class there were eleven entries, and the competition very 
keen. The first prize was awarded to Mr. J. Arnold’s Brown 
Kate, carrying a splendid udder with long teats, capable of being 
easily handled. This we deem a very important point in the 
future breeding of animals for dairy purposes, and will no doubt 
lead to crossing between such varieties as will eventually furnish 
us with animals which now only exist in our imaginations and 
aspirations. The varieties of goats are more numerous than may 
be supposed, and as the interest in keeping them increases it will 
become more instructive to inquire into the capacity of each breed 
to answer our purposes for milking as well as the flesh for con¬ 
sumption, for certain breeds are certainly under proper feeding, 
See., capable of yielding meat equal if not superior to much of 
the mutton consumed in this country. Now, as we shall not 
have sufficient space in this article to elucidate all matters relat¬ 
ing to the goat tribe we hope on a future occasion to make it a 
special subject, but now only to name some of the best varieties. 
These consist of the Angora, Cashmere, Nubian or Egyptian, the 
Maltese, and others. The largest Angora males will sometimes 
yield a fleece of mohair, weighing as much as 12 or 15 lbs., of con¬ 
siderable value. The flesh, too, closely resembles mutton, whilst 
its milk, though less in quantity than some other varieties, is 
much richer. The Nubian is a breed much esteemed in France, 
and is an extraordinary milker, the cross-bred stock yielding on 
the average six and a quarter pints per day, whilst the pure breed 
yield eight pints per day. The Maltese are good milkers and 
extremely docile, it being the custom in Malta for the animals to 
be driven in small herds through the streets and milked at the 
doors of the houses, before which they stop as regularly of their 
own accord as the butcher-boy’s horse does here when calling 
for orders. Milking these animals is always performed from the 
rear, which with their long narrow udders is much more con¬ 
venient, and it is imagined by some fanciers that a cross would be 
desirable between the Nubian and Maltese varieties. In con¬ 
clusion we will give the comparative analysis between cows’ and 
goats’ milk, by Dr. Yoelcker, in 1879. 
In tlie month of July, from a Cow of SirH. Dashwood's, Kirtlington Park, Oxon. 
„ „ from a Goat without horns, five years old, of Mr. Stephen 
Dickens’, Holloway Road, N. 
Composition of milk from 
The Cow. 
The Goat. 
Water. 
86-85 
83-51 
Pure Butter Fat.. 
3-80 
7-34 
Caseine (curd) . 
3-00 
3-19 
Milk Sugar . 
5-56 
5-19 
Mineral Matter (Asb) . 
0-73 
0-77 
100-00 
100-00 
WORK ON THE HOME FARM. 
Horse Labour .—On those farms where the Wheat has been all sown 
the winter fallowing for Barley or roots next spring will be necessary 
—that is to say, the deep ploughing for the land to lie high and dry 
during the winter months. Before this deep ploughing is done it is 
necessary that the lumps of couch upon the autumn-fallowed land 
should be lifted off the surface by the use of Howard’s patent self¬ 
lifting drag, in order that it may be forked or raked together and 
carted away, for burning in the field is seldom practicable in the 
month of November. This is best done before the deep fallow- 
ploughing takes place. On the stubbles which come in course for 
Barley or roots there is often only a few bunches of couch to be 
seen, but these should be forked out before ploughing the land for a 
winter fallow, as the farmer must remember the first cost in removal 
of couch is always the least. Some farmers say such a small quantity 
of couch will work out during the spring ploughings, &c., but this is 
just the point to which we wish to call attention by asking, Are these 
spring ploughings required if the land is clean ? We say No, and 
that as a preparation for either Barley or roots the less the land is 
ploughed in the spring the better. The past seedtime for Mangolds 
illustrates this in a remarkable manner, for where the land was 
ploughed at the seedtime, the weather being so dry afterwards, the 
seed did not vegetate well; whereas the land which was spring-tilled 
with the scarifier only lost no moisture and the plants came well 
together, resulting in a splendid crop of roots. This is the time of 
year when earth from the farm roadsides should be carted to heap, 
and from the highways and parish roads much valuable earth may be 
stored away for future use in cattle boxes, horse boxes, pig pens, <fec. ; 
in fact, wherever animals are accommodated under cover earth should 
always be placed under them, for the double purpose of ensuring 
their health and the production of manure. 
Hand Labour .—Some men and women will be engaged in forking 
out couch and collecting it on the fallows after they have finished 
the work of taking up and storing the root crops, or by pitting them 
in small heaps in the field for use in the spring. This latter plan 
answers admirably, as a crop of roots cannot be allowed to remain in 
the land during the winter months owing to the attacks of game 
or wood Pigeons ; besides, the roots are sure to lose quality by 
remaining in the land until the spring. 
At this time of year all the breeding flocks of ewes will be in a 
more or less advanced state of pregnancy, and it is only right they 
should receive moderate and regular feeding, especially of roots, but 
of good old lea grass if possible, with a constant change of pasture, 
which is necessary, not only as a food question, but likewise on 
account of the health of the animals, moderate exercise being essen¬ 
tial for all breeding stock. Swine of all ages will require special 
attention now, not only in feeding but in the littering of well-arranged 
pens. This, however, applies more particularly to farrows of little 
pigs and to fattening pigs. The breeding sows we find are best cared 
for when they have a sheltered hovel to lie in, with a run at daytime 
in a well-arranged farmyard or a paddock, where they may receive 
the usual trough food and roots ad libitum strewed over the yards. 
Fatting pigs we have always found will yield most profit when they 
are fed with pulped roots and meal. The meal should be mixed with 
a large portion of roots at first and gradually diminishing the quan¬ 
tity, giving meal only at the completion of the period of fattening. 
The meal used may be either of Maize or Barley, with a portion of 
bean or pea meal. This latter addition will yield more flesh in pro¬ 
portion to the fat, making the meat more valuable to the butcher and 
consumer. It must not, however, be forgotten that the price of the 
meal should regulate the proportion in which it is used. 
In noticing the pastures in general, we see many bunches and 
patches of grass which have been refused by the cattle up to this 
time, but in order to induce them to eat it during the winter months 
the best plan is to give a liberal dressing of salt strewed on the 
