240 
DAIRY COWS.-RAISING GRAIN AT THE SOUTH.-ETC. 
ends, and many vines are there cultivated on the 
north side of the mountain, where the ground is 
covered with snow the whole winter, from three to 
four feet deep. Nearly all lived, and embraced 
about twenty varieties of the most celebrated wine 
grapes of France. But, after a trial of five years, 
all have been thrown away. I also imported 
samples of wine made from all the grapes. One 
variety alone, the celebrated Arbois wine, which 
partakes slightly oi the champagne character, 
would compete with our Catawba. 
“ If we intend cultivating the grape for wine, we 
must rely on our native grapes, and new varieties 
raised from their seed. If I could get my lease of 
life renewed for twenty or thirty years, I would 
devote my attention to the subject, and I would 
cross our best native varieties with the best table 
and wine grapes of Europe. We live in a great 
age. Discoveries are daily made that confound us, 
and we know not where we shall stop. We are 
told of experiments iii mesmerism, as wonderful as 
the grinding over system would be; but I fear the 
discovery will not be brought to perfection in time 
to answer my purpose, and I must leave the subject 
with the young generation.” 
DAIRY COWS. 
We have so often endeavored to inculcate upon 
all farmers who raise cows, the necessity of paying 
greater attention to their qualities as milkers, that 
we are almost ashamed to mention the subject 
again. But meeting with an article which recently 
appeared in the Barre Patriot, Massachusetts, we 
will condense the substance of it for our readers. 
Mr. Harrison Baker has a dairy of thirty-four 
cows, twenty-four of which are grade Durhams, 
and ten are Natives. The editor of the Patriot 
says, twenty-seven of the thirty-four carried such 
enormous and distended udders as he never before 
had the pleasure of witnessing. He saw the cows 
milked. Twenty-three of them gave each over a 
twelve quart pail full, and several of them more. 
He regrets he did not weigh their milk, but adds: 
“ We, however, weighed the milk of one young 
cow 5 years old, and of two heifers 4 years old. 
The weight was as follows: the cow gave 25g 
lbs., equal to 51 lbs. a day; one hiefer gave 211 
lbs., equal to 43^ lbs. a day; and the other gave 
211 lbs., equal to 421 lbs. a day. The cows, as to 
size, are most of them about middling, weighing 
from 750 to 1000 lbs., as we should judge. Seven 
of the 34 cows are quite ordinary milkers, leaving 
27 cows, such as we venture to say are not to be 
found in one lot in New England, if indeed they 
are to be found anywhere. Mr. Bacon informs us 
that he commenced making cheese about the 1st of 
April, which is the usual time of commencing, since 
which, he has made from the thirty-four cows be¬ 
tween 7 and 8,000 lbs. of cheese, and thinks that 
he shall make from 12 to 13,000 lbs. more before 
the 1st of December next—making in the whole, 
from the 1st of April to the 1st of December, about 
20,000 lbs. The day before we were there, he 
made 134 lbs. of cheese from one day’s milk, and 
thinks by another week he shall come up to 140 
lbs. a day. We hardly think this, with the same 
number of cows, has ever been equalled by any 
farmer in this or any other country. Mr. Bacon 
gives a decided preference to the grade Durhams 
over the Natives, and is now rearing 6 yearlings 
and 11 calves, which are half blooded Durham, and 
in which we think the most skilful connoisseur of 
stock would hardly be able to detect a fault. The 
reason of the preference given by Mr. Bacon to the 
Durhams over the Natives is, that they generally 
yield more milk of an equal good quality, though 
the difference in this respect is of less consideration 
than the fact that the Durhams yield milk about a 
month longer than the Natives. He says he finds 
it difficult to ‘ dry up’ many of his Durhams at all. 
Twenty-two of Mr. Bacon’s cows were raised by 
Mr. Elias Ayres, who has recently taken up his 
abode in Virginia, and whose experience and skill 
in breeding animals for the dairy were well known 
to most of our farmers, though we have reason to 
think they were not sufficiently appreciated by 
them.” 
Raising Grain at the South. —Mr. Alexander 
Mc’Donald of Alabama informs us that he sowed, 
in September last, several kinds of wheat that he 
obtained from the Patent Office; one variety of 
which entirely escaped the rust, and produced the 
finest grain that he has ever seen. He also has 
raised from seed obtained from the same source, 
half a bushel of multicole rye, and a small quantity 
of Polish oats, which will soon enable him to fur¬ 
nish a supply of these invaluable grains to others 
in his section of the country for seed. He says, “ I 
took hold of my business on the 12th day of May, 
since which time, I have spent some twelve hours 
each day, in personal attention to the plowing and 
hoeing of my growing crop. This is what I have 
not done for the last fifteen years; but such is the 
deep and abiding interest I feel in the success of 
my agricultural operations, that I cannot feel satis¬ 
fied without being present.” 
To the Friends of Agriculture. —We are 
necessarily so confined to our business at present, 
as to prevent our making as many excursions as 
we otherwise would do, among the farmers. We 
hope, therefore, that all interested in the advance¬ 
ment of agriculture, will be the more ready to fur¬ 
nish us matter for publication. There is scarcely a 
farmer, planter, or gardener, in the Union, however 
few his acres under cultivation may be, who does 
not annually find out something new in regard to 
the products of agriculture, and their management. 
Let these facts be noted, and in due time communi¬ 
cated to us for publication. In this way our 
Journal may be made a store-house of useful in¬ 
formation, and our contributors will have the satis-^ 
faction of knowing that they are not only doing 
things for the benefit of those who are engaged in 
the same calling, but for the world at large. 
Glass Milk Pans. —By recent accounts from 
abroad, we observe that glass milk pans are being 
introduced into England, which it is thought will 
preserve milk much longer, and will prove eco¬ 
nomical. They may be made of green glass, of any 
convenient size or shape, with, or without covers; 
and, with careful usage, will last a thousand years. 
