powder between rollers, and bottled. There 
was some objections to those powdered milks, 
inasmuch as there was difficulty in reducing 
them to a fluid state again. In other words, 
the powdered milk did not dissolve so readily 
as the preserved milk of Borden, which, as 
is well known, is at ouce brought back to its 
original consistency by adding either cold or 
warm water. 
The processes above described may possi¬ 
bly be suggestive to some of our correspond¬ 
ents who are looking to other methods for 
condensing milk than that adopted by Boh- 
okn. If any process can be invented that is 
cheaper than Mr. Borden's, it will be a great 
point gained, but unt il this is demonstrated, 
our faith is in the vacuum pan, and in the 
Borden machinery, which is now open to 
t he public (the patent having expired) because 
it has proved superior to all other processes, 
as yet brought out, in placing a good, health¬ 
ful article on the market, and one that meets 
the wonts of consumers. 
this after milking dry; then wipe the teat 
perfectly dry and apply to it lard as hot as 
the animal can endure it. The physic is 
given to reduce any inflammation. No other 
physic need bo given if the. poke root can be 
obtained, if it cannot, give melted lard—say 
a pint or a pint and a half for a dose. We 
have had no experience with a case of long 
standing ; but this is what wo should try in 
the absence of any better information. 
MORE ABOUT CONDENSED MILK. 
M e have several letters, recently received, 
making inquiry concerning condensed milk 
ami in regard to processes for condensing 
other than that Invented by Mr. Borden. 
Most of the questions have been, from time 
to time, very fully answered in these col¬ 
umns, but we give some additional informa¬ 
tion in resj.cet to the manner in which milk 
has been condensed, and for which we arc 
indebted, for the most part, to the Milk 
.Journal. It is proper to remark however, in 
this connection, that we esteem the Borden 
process to be altogether the best that has yet 
been invented. Under this process, as is well 
known, the milk is condensed in vacuo , and 
the product manufactured has been eminent¬ 
ly successful in making its way in the mark 
cts of the world. It is deservedly popular 
wherever known, because of its purity, flavor 
and excellence. The objections which seem 
to be presented to many who would like to 
enter upon the manufacture of this article 
under the BonoEX process, arc the high cost 
of machinery and difficulty in getting the 
requisite skill for manufacturing. The cost 
of machinery alone is from 48,000 to 410,000, 
while experienced hands, well acquainted 
with the business in all its details, arc very 
scarce, and are not to be had for the same 
wages as those engaged in cheese manufac¬ 
turing. 
Another question is often asked by our cor¬ 
respondents—respecting markets and mar¬ 
keting the product, and whether the prices 
now obtained are likely to continue. These 
CORN COB MEAL FOR STOCK 
1 nder the above heading, there is an arti¬ 
cle from the pen of N, W. it. in a lute number 
of the Rural New-Yorker, which does not 
agree with my experience. I would not 
wisli to be the cause of any one Injuring their 
stock by feeding cob meal; but it. does seem 
to me the article mentioned would have a 
tendency to lead an inexperienced person 
astray if nothing more were said on the sub- 
jert. Therefore ] will give my experience. 
i have fed com ground in the ear for the 
last fifteen years, feeding from live to twenty 
head every Winter, giving front one to six 
quarts at a feed, generally feeding twice a 
day. 1 or the last ten years it hits been very 
extensively fed in this part of the country, 
and I have. not. heard of a single animal being 
injured as stated by N. W. K., though I re¬ 
member of seeing about the same results giv¬ 
en by some Eastern writers, some years ago, 
and watched closely to see if I could detect 
anything of t he kind, but came to the conclu¬ 
sion it was a false alarm, 
T do not claim there Is any great nutriment 
in the cob; but when rough food is scarce 
(as is the case here this Winter,) there in a 
valor in the cob for food ; besides there is a 
great saving of labor in grinding corn in the 
ear instead of shelling and then grinding. 
Ohio, Feb, 30. A Subscriber. 
FEED FOR PRODUCING MILK 
The Practical Farmer says It is well set¬ 
tled in the opinion of all our beat dairymen, 
that bran greatly promotes the milk se¬ 
cretions in cows, and it is fed almost uni - 
versally. About equally mixed with corn 
meal is the usual proportion. This mixture 
seems to promote both quantity and quality 
of milk. 
From several sources we heur that buck¬ 
wheat bran is a great milk producer, and it 
is now being used considerably among our 
Chester county dairymen, in about the same 
proportions as the other. 
Thomas Gawthkop, near West Grove, 
Chester county, also by repealed trials witli 
his own cows, has fully satisfied himself that 
they do as well with earn and cob meal and 
bran as with pure corn meal and bran. The 
amount of nutriment in corn-cobs is so very 
small that this result will luivo to be explained 
on tho supposition of the ground cob, acting 
to promote digestion by distending the 
Stomach. The presence of bulky material 
being necessary to promote distension and 
1111 up the stomach of ruminating animals, 
before perfect digestion can bo accomplished, 
is frequently lost- sight of. Hungarian grass 
Is also found for milch cows to be rather 
superior to the ordinary run of hay. The last 
year or two, Hungarian grass has loomed up 
wonderfully in the estimation of our dairy 
farmera ; and a very large scope of laud will 
be sowed with it the Coining season. It ma¬ 
tures for cutting in about sixty days, and 
produces two to four tons per acre—the latter 
of course on good soils. Throe peeks to the 
acre is the usual allowance of seed. Where 
a good hay market is convenient, this substi¬ 
tution of Hungarian grass for common hay 
in home feeding will bo a clear additional 
source of profit. 
SOUR MILK FOR COWS OR FOR HOGS. 
Jn bebalf of the Hheiavood Hollow Farm¬ 
ers Club, I write you to ask which is the most 
Profit to the daryman, to feed the*sour milk 
to the Cows or t o J Logs } This hua been spok- 
eu of by many, but. as we have not experi¬ 
mented bv feeding it to cows, we Ole not 
prepared to express our opinion.—K S. 
lirviNE, Sec’y, Kirkwood, Broome Co., .V. V. 
\\ e cannot advise the use of sour milk as a 
feed for milch cows, because such food will 
be likely to have a deleterious influence upon 
the quality of milk yielded by the cows. We 
have, in the germ theory, an explanation of 
the manner in which milk is changed from 
Its normal condition and rendered unlit for 
human food. It has been proved that stag¬ 
nant water—the water from lilthy pools—is 
alive with organisms, either animal or vege¬ 
table, that make it unlit to use or to allow 
cows to drink. It has been shown by tlio in¬ 
vestigations of Professor Law that living or¬ 
ganisms call be carried in water through the 
body of the cow into her milk and retain 
I.heir vitality, it has been proved by experi¬ 
ment that by feeding cows distillers' slops the 
yeast plant peculiar to brewers yeast has 
been thus conveyed to the milk and has been 
found growing therein. The acidifying germs 
in sour whey, when fed to milch cows, retain 
their vitality in the milk of such cows, caus¬ 
ing it, to sour prematurely. Numerous well 
authenticated cases arc recorded where milk 
has been injured by the cows breathing the 
foul Odors Of decomposing animal matter— 
the emanations from putrefying carcases of 
calves and horses left exposed in the nastnre 
COW GONE BLIND 
Wk have a cow that has “gone blind ” or 
nearly SO. She is a young cow ; she dropped 
her call m November last. She can sec but 
a very ‘‘small quantity,” and has been in 
this COivmion fov two months Shr. lifts fallen 
ofl in flesh rapidly, but has a good appetite. 
Mv neighbors told me she had “hollow-horn.” 
1 have been doctoring her for hollow-horn 
but it does not, have any effect on her vision. 
What, shall 1 do for her?- A Farmer, Port¬ 
age Co., 0. 
PoSSXBLT the blindness (s caused by inflam¬ 
mation of the head, or the membrane in t he 
small corner of the eye which is thrown by 
the animal over the entire eyeball for the 
purpose of cleaning tho eye from any sub 
stance which may get into it. We have had 
SIZE OF TEATS IN AYRSHIRE COWS. 
E. L. Stuhtevant, a Massachusetts breeder 
of Ayrshire*, m u paper prepared for the 
New York State Agricultural Society, says : 
“The teats should bo of medium length, 
evenly set, and project slightly outward 
when the bag is full ; of even thickness 
throughout and of fine texture. They should 
he placed about one third of the length of 
the “vessel” apart in one direction, and 
about one-half the other. When the udder 
is not distended, they should hang perpen¬ 
dicularly. Largo teats, however desirable 
to the milker, wo usually accompanied by 
coarseness of build in the cow. They are 
seldom found oil well-tired animals, yet ex¬ 
ceptionally they so occur, and are much 
likeiL A teat should be large enough to 
grasp, say from two to two and a half inches 
in length, A shorter one would be an objec¬ 
tion ; with larger, I should fear coarseness,” 
TEXAS COWS AS MILKERS 
In Rural New-Yorker of Jan. 4th, I 
notice an article headed, “Texas Cows as 
Milkers, ’’ which I cannot let go unanswered. 
I am not a Texan, but have had a limited 
experience witli Texas cattle, and by the way 
nearly all of the stock in this country are 
Texan, or improved Texan cattle ; and, while 
perhaps there is not much to be said in their 
praise, yet for stock raising, as is managed in 
this country, as a basis of improvement they 
have no superior. I do uot wish to discuss 
the Texan cattle question, but will merely 
state that I have a small herd of selected, 
pure-blooded, Texan cows, which last season, 
with their first culves, averaged from eight 
to twelve quarts of milk daily, besides raising 
their calves ; and neither calves or cows have 
ever eateu a mouthful [of skimmed milk or 
whey, nor hay, grain, coru stalks, bran, or 
straw, and arc now in good condition. Texan 
cows invariably give rich milk, and while 
some do not give more than a good goat, 
barely sufficient to raise their calves, others, 
if taken witli their first calves, make good 
milkers, and if properly broken are thorough¬ 
ly gentle. c. u. b. 
DUKE OF HAMILTON 
I see by the report of the Committee on 
Ayrshire*, at the last Fair of tho New York. 
State Agricultural Society, that they consider 
the bull Duke of Hamilton “a little high on 
legs.” Is that the only way they- could got 
past him t If they had said he was a little 
low on legs, it would have looked more rea¬ 
sonable, and given a better idea of his appear¬ 
ance iu the Rural New-Yokiceb of Aug. 25, 
l Sul), \ ul. XI., No. 84, at page. 819, is an arti¬ 
cle headed “Ax-Grinding at Agricultural 
Fairs,” and signed “Scarifier.” I don’t 
know who “Scarifier” is, but nm informed 
COW GIVING BLOODY MILK 
DAIRY STOCK FOR BEEF. 
George D, Curtis read a paper before the 
Wis, Dairymen’s Ass’n, from which we take 
the following :—Objection is sometimes made 
to the Ayshires and Devons, because uot 
large enough, to profitably turn into beef, 
when too old for milk. Experience, how¬ 
ever, has long since exploded the notion of 
realizing any profit from beef, built on the 
H-uine. of a worn out dairy cow, especially in 
the West, where it comes in competition, as 
it does in Wisconsin, with the cheap Texan 
cattle, and the fifteen cent corn of Illinois 
