1878. J 
AMERICAN AGRICULTURIST, 
363 
New Yoke:, October, 1878. 
The Guernsey Cattle. 
The Guernsey breed of cattle is now receiving 
considerable notice from our breeders. In this 
country the Jerseys have heretofore monopolized 
most of the attention bestowed upon Channel 
Island cattle, though the number of Guernseys 
exported is large. The average yearly number of 
cattle sent from the island of Jersey is about 2,000, 
and from Guernsey half that number. Of the many 
thousands thus exported, comparatively few have 
of the Guernsey cows that we have seen, are nearer 
the ideal cow than any others we have met; their 
rich color, large, fine bodies, handsome propor¬ 
tions, fully developed udders, and other “milk 
signs,” together with their docility, and their rich 
and generous milk and butter yield, make them a 
distinct and characteristic breed of dairy cattle. 
The Jerseys hold a justly deserved prominence as 
butter producers, and it is safe to predict that their 
numbers will greatly increase. The recent numer¬ 
ous sales indicate an increase in the importations, 
notwithstanding the fact that some of our breeders 
are now breeding just as good Jerseys as can be 
found anywhere in the world. The rapid depletion 
of the herds of the “ mother country ” under the 
annual culling out of 2,000 animals for exportation, 
renders this state of affairs inevitable. It is a fact, 
that the best Jersey cows, both on the Island and 
in this country, closely resemble the Guernseys in 
ton. Careful experiments place well cured corn¬ 
stalks as worth about three-fifths as much as hay. 
Fodder Stacks .—Much has been previously said in 
the American Agriculturist, as to the methods of 
curing com-fodder. A caution may yet be given. 
Let the stalks be thoroughly cured before being slacked. 
Small stacks will not readily heat and mould ; large 
ones will. Put a ventilator, if only three or four 
rails set on end, spread below, and tied at top, in 
the middle of the stack. Carefully build, or protect 
them on top, so as to shed water. Better finish the 
Husking, if possible, while it is still pleasant 
weather. It is disagreeable work on a raw No¬ 
vember day, when fingers get numb, and the body 
chills quickly. Last year we saw farmers with 
wives and children thus employed, when snow was 
on the ground and all through the stooks. And so 
it will be again with others who are behind hand. 
FIRST PREMIUM GUERNSEY COW', “LADY JANE,” AND GUERNSEY HEIFER. 
come to this country. The engraving represents a 
scene in a pasture on the farm of Mr. Rendle, at 
Catel, Island of Guernsey, with a view of the farm 
buildings in the distance. The cow in the fore¬ 
ground, owned by the gentleman above named, is 
“ Lady Jane,” a first prize winner at the fail's for 
many years, and an excellent specimen of the breed. 
The Guernseys are similiar in build to the Jer¬ 
seys, though larger and inclined to flesh, and not 
so stylish. Their color is usually a rich fawn, with 
much white; the muzzles and eyelids are buff ; in 
fact, all the “points” are light, offering a strong 
contrast to the black points of a fashionably 
marked Jersey. The Guernsey is a deep milker, 
producing the yellowest of butter of superior 
quality. Some good judges, familiar with both 
breeds, place the Guernseys ahead of the Jerseys 
as butter makers; while their size and capability 
of taking on fat when they cease to be useful for 
the dairy, render them a desirable breed. One 
farmer of our acquaintance, who has an excellent 
herd of both of these breeds, says the admixture of 
the cream from Guernsey milk with that from 
Jerseys gives the butter a deeper, richer color, and 
makes it bring a higher price than that from the 
Jerseys alone. The Guernseys being, as a rule, 
larger milkers, consequently yield more butter, 
but the quality of that made exclusively from their 
milk is not quite equal, as it lacks something of its 
delicate flavor, to the best Jersey butter. This ex¬ 
perience indicates, that one or two good Guernsey 
cows in any herd kept for butter, would probably 
improve its product as a maketable article. Some 
size and general appearance—a fact which speaks 
strongly' for the Guernsey type as one to be re¬ 
garded by breeders of dairy stock of any kind. 
Hints for Work. 
Be Prompt now, when the days are shortening 
and the season for field work is rapidly nearing its 
end. Utilize every hour for securing the crops yet 
ungathered. Neglect no chance for putting the 
ground in order for spring work, but turn every 
fair day to account, that nothing be neglected. 
Make a Note of what Remains to be Done . — There 
are a score of things to be done on every farm that 
may be considered of little account singly, but 
which in the aggregate make up a serious total. 
Every one should look about, note down what needs 
to be done, and frequently examine the record. 
Cutting Corn .—Every day the com remains uncut, 
after maturity, there is loss. Corn gains nothing 
by standing after the kernels are glazed, but the 
fodder loses rapidly in quality. Much of its digesti¬ 
ble matter is changed into woody fiber, becoming 
hard and uudigestible. The sooner it is cut and 
shocked, the sooner it can be housed in safety. 
Corn Stalks are no longer to be considered as a 
waste product, good for nothing but to be trodden 
under foot. They are worth fully the cost of put¬ 
ting in the crop, if well saved and cured. When 
cut at the right time, and well cured, six dollars 
a ton is, by many, considered a reasonable estimate 
of their value for feed, when hay is worth $10 per 
Husking Machines have been much improved since 
first brought out. For a thousand bushels of com 
it will pay to use a power husker. By and by, the 
thrasher-men will have machines to do this work, 
and shell the corn at the same time. 
Grinding with , the Husk .—Some of the steel and 
chilled iron coru-cob mills will grind corn in the 
husk. For cows, cattle, hogs, and mules (and per¬ 
haps horses, when it is carefully used), it may be 
thus ground, conveniently and economically. The 
com may be cribbed in the husk, and used as re¬ 
quired. If not perfectly dry, grind small quanti¬ 
ties at a time, as it will heat if kept in large bulk. 
Wheat may yet be sown south of latitude 40“ or 
41°, if done without delay. If the soil is well 
drained and in good condition, this late sowing may 
sometimes be better than earlier, as the crop is 
thus more likely to escape the Hessian fly. 
Harrowing Wheat in the fall should only be done 
when the surface of the land is dry. No kind of 
cultivation should take place when the ground is 
wet. Experimental cultivation should be done as 
early as possible. Deep plowing is not needed. To 
kill weeds and mellow the surface are what is 
wanted. Harrowing may be done safely two weeks 
after sowing, and repeated twice or thrice. Then 
Grass Seed May be Sown, but not before. It will 
take at once on the mellow soil, and soon get ahead 
of that treated in the usual let-alone manner. 
Wheat and Grass Fertilizer .—Wheat needs nitro. 
gen at this season, and so does the grass. 100 lbs. 
per acre of nitrate of soda would be a help to both. 
