PRICE, THREE CENTS 
$i.oo PER YEAR. 
NEW YORK, FEBRUARY 4, 1893 
VOL. LII. No. 2245 
A SULLIVAN COUNTY, N. Y. DAIRY. 
THE PASTURES ARE FULL OF BUTTER, HOW TO GET IT OUT ! 
Embracing: a Good Chance. 
Sullivan is a county of neglected agricultural possi¬ 
bilities. Summer boarders leave about $200,000 in this 
section evgry season. What a grand market this must 
be for fine fruit, vegetables and Jersey butter; but so far 
as I could learn, but few farmers are growing any fruits 
or vegetables for market. The supply is shipped in at 
high prices from New York city. Some one is missing 
a good chance, sure ! One of the notable exceptions 
to this state of things is found on Hayslope Farm, 
owned by Mr. F. J. Hill, of Brooklyn. FLe secured for 
of young stock and five horses. Nothing but grain is 
bought. 
“ How can you keep so much stock ?” I asked Mr. 
Tarbell. 
“ By growing corn for ensilage, clover, oats and 
peas and feeding a heavy grain ration.” 
“ What is your opinion of the silo ? ” 
“ We have had excellent results from it, and do not 
feel that we could do without it, with our present 
numbers.” 
“ For how few cows would you build one ? ” 
“ I would certainly build one for 10.” A sample of 
the ensilage was shown me. It was one of the sweet¬ 
est specimens I had ever seen, yet the silo was only 11 
“ Yes ! We believe in knowing where to find that 
animal in case he should break his halter. Even if 
the hinges should break, the door could not come 
down.” See Fig. 21. 
The Ration and How Produced. 
“ What does your ration cost ? ” 
“As nearly as we can get at the cost of hay and ensi¬ 
lage, our ration, per cow, costs 15 cents. The hay is 
cut fine and the grain ration mixed with it. Gluten 
meal and Buffalo feed are extensively used. The latter 
gives more bulk to the ration.” From what I saw, I 
think it would pay more of us to try them. This herd 
averages G 2 per cent of butter fat, but do not give as 
superintendent Mr. Tarbell who, a graduate of Cor¬ 
nell, is well fitted to carry out his plans. Under 
ordinary management farms in this section do not pay 
expenses, if all labor is hired ; but Mr. Tarbell will 
soon make this a profitable investment. The second 
thing Mr. Hill did was to select a branch of farming 
which would keep all the fertility “at home.” Butter 
and pork only are sold. A Jersey heifer calf was 
selected from a noted butter strain and her descend¬ 
ants were saved until they now number 15, all excel¬ 
lent dairy cows. Miriam of Hayslope No. 19913, was 
sired by a bull strong in the blood of Alphea, Albert 
and Pansy. She is dark and transmits her color with 
very yellow skin to all her daughters. 
The farm contains 100 acres 12 of which are wood. 
The dairy proper numbers 28. There are also 11 head 
feet deep, a depth which is commonly supposed to be 
too shallow for good results. The corn is cut into 
half-inch pieces and packed solid when in the glazing 
period. Pride of the North is Mr. Tarbell’s favorite ; 
for, “ although it may give a smaller yield than other 
kinds, the quality of the ensilage is better.” 
“ Do you keep the cows in the stable all the time ?” 
“ From fall till spring they are out only long enough 
to drink. Next summer we shall have water in the 
barn and will not let them out at all next winter.” 
“ Will not that make weak stock?” 
“ It makes a cow ‘ weak’ at the milk pail to fill up 
with ice water, slide around on the ice, and strain her 
back trying to keep warm.” 
“ I see you have a peculiar fastener for the bull pen 
door.” 
large a quantity of milk as they would if more hay 
were fed. They were just changing from one silo to 
the other, and the cows did not get any ensilage for 
a few days Said Mr. Tarbell: “ I was very much 
surprised at the falling off in the milk yield, and soon 
went back to ensilage. Succulent food must be pro¬ 
vided to maintain the milk flow and fibrous food 
enough to insure remastication.” 
“ What power do you use ? ” 
“ We have a one-horse tread power now, but it is too 
hard work for a horse. The power is not sufficient for 
all our work. We will have an engine next summer. 
No farm of any size will be run without one in the 
years to come. All grinding of feed, cutting of fodder, 
turning of grindstone, cooking of food and warming 
of water should be done'at the barn.” 
/ 
