the temperature of the water ; soon after 
they are hatched they should be Jurnetl loose 
in a pond prepared with great care, as they 
have numerous enemies, such as fish, snakes, 
birds, lizards, coons and many other animals. 
The pond should be made where the ground 
Is springy, with plenty of soft muck in the 
bottom. Here is where the frog lies during 
winter. The pond should have a tight board 
fence so that no animals could get in, and so 
close to the water t hat no bird could stand 
on the inside and pick up the polliwogs. Tf 
you do not heed all these precautions, and 
more, too, your frog# will all disappear down 
the throats of some fish or bird, or animal, 
and, if you are nob an unusually close observ¬ 
er, you will be in great wonder where they 
have gone. You will have no trouble in feed¬ 
ing the young while they are polliwogs ; 
nature has provided for that in all waters ; 
they live on what is called sediment.; it. col¬ 
lects on every tiling lying in all water that is 
not strongly impregnated with some mineral; 
if you put the sediment, under a strong mag¬ 
nifying glass you will see that it contains 
animal matter, or a formation between ani¬ 
mal and vegetable matter, and is the proper 
food for the. young frog fry. They will eat 
it ell the sticks, stones and bottom ol the 
pond, and keep them as clean as if they had 
been washed. An old pond is better than a 
new one, because it will have more 1'eed. 
The above is as far as 1 liaye gone. I have 
lost my polliwogs and know what became of 
them. I hope others w ill profit by it. The 
rest of my experience is very limited. 
When they become frogs they live on all 
kinds of insects, and the only thing I know 
of to make a success of it is to procure 
insects in largo quantities, enough to support 
a large number of frogs. One plan I had was 
to put some kind of meat, or anything that, 
would call files, around the edge and on 
boards, in the pond. Flics would come and 
cast their eggs aud the frog would live on the 
fly and maggots. I think they could be 
and whatever new discoveries are made in 
the best dairy districts of New-York soon 
become known in Canada and arc at. once 
introduced. They have inaugurated a sys¬ 
tem of cheese fairs which stimulates to im¬ 
proved methods of manufacture, while, by 
comparing samples shown by different man¬ 
ufacturers, they are able to discover defects 
and correct them, thus improving the make 
generally at the factories. 
The past year has been regarded as a pros¬ 
perous one by Canadian dairymen. The 
yield of cheese lias been f air and prices good, 
the export demand clearing out, the crop, 
leaving no surplus of stocks in the country. 
There was much enthusiasm prevailing at. 
the Convention over the prospects of Cana¬ 
dian dairying. Laud, stock and labor are 
much cheaper in Canada than in the States, 
and hence the profits realized by farmers 
during the past season have been entirely 
satisfactory. 
PROCEEDINGS OF THE CONVENTION 
We have no space at this time to give an 
abstract of the proceedings of the Conven¬ 
tion. Tho speakers engaged to deliver ad¬ 
dresses from this side of the line were Mr. 
L, B. Arnold of Rochester and Mr. X. A. 
Willard of the Rural New-Yorker, The 
former spoke on “Improvements in Cheese- 
making,” aud the latter on the “Production 
of Milk and Home of its Characteristics.” 
The discussions were of an interest ing char¬ 
acter, and we hope to refer to them here¬ 
after. 
Among the pleasant things connected with 
our visit to Canada was the elegant enter¬ 
tainment given at the cdose of the Conven¬ 
tion by the Hon, Mr. Walbridoe of Belle¬ 
ville. 
OFFICERS FOR 1874. 
The following are the officers of the Dairy¬ 
men’s Association of Ontario for the ensuing 
year: Prat. —Hon. K. GRAHAM Of Belleville. 
VicP.-Prex .—A. Oliver. Sec.—J. C. Heglor 
of Ingorsoll. Treas. —T. B. Dally of Belle- 
. villc. Directorx —J. Ballontyne, W. H. Yates, 
R. Richardson, Henry Ortsom, T. D. Miller, 
D. Vandewoter, Allan McLean, George Mor¬ 
ton, and Thomas Brown. Auditors —CUas. 
H. Horley and Thomas Mills. 
PROFITS OF TROUT CULTURE 
DAIRYING IN CANADA 
A. J. Hinds, Patchogne, I,. I., says From 
the years 1336 to 1840, inclusive, I was en¬ 
gaged in raising trout for parties at Saratoga 
Springs, or ra! her for them in Washington 
County, N. Y. The price they paid at that 
time whs twenty-five cents per pound, or 
three cents apiece for live trout. At this 
time the average price is about, £ 1 per pound, 
or $10 per hundred for trout six months old, 
$‘20 for one year old, and so on. 
Now, as clotted milk for young fry, and 
curdled milk and buttermilk curd is tho very 
best food for old trout, it is evident that any 
man or woman that has one cow or more, 
and at the. same time is fortunate enough to 
have a running brook, or even a spring, can 
put such feed aud brook to the best account, 
by raising trout, especially as there is no 
danger for years to come of the business be¬ 
ing overdone. There is no doubt iu my mind 
but what it will pay ten times as much profit 
as feeding the same feed to hogs or poultry ; 
besides, in almost every neighborhood butch¬ 
ers’ offal and fish of inferior quality con be 
bought cheap, and I believe in economy, and 
at the same time to utilize everything as far 
as is possible and profitable. 
i wish to speak of the great advantages of 
Long Island for fish raising. In the first 
place, at the mouths of all our numerous 
streams wc have any quantity of mummies, 
which can be purchased by contract for 
about $1 per barrel ; menhaden, or bunkers, 
from $ I to $2 per 1,000; fish scraps, at the 
fish factories, -115 per ton ; young eels, thir¬ 
ty-five cents per bushel, and so on. It is safe 
to put cost of feed at one cent per pound. 
The next advantage of Long Island is all 
our streams flow from springs, and never 
fail perceptibly in any season. Then our soil 
is light, aud porous, (in the vicinity of 
streams,) so we never have any freshets—a 
great drawback in all hilly countries. Then 
wc arc near New York market, and this is 
perhaps the most fashionable resort for the 
angler sportsmen in the country. They will 
pay more for trout in tho water than out of 
it, or in the market. 
It is found that in raising trout for market 
there is nothing gained by ponds. Indeed, 
as many pounds (and of a superior quality, 
too,) of trout can be raised iu a canal, with a 
sand or gravelly bottom, as by damning up 
the stream. Lt is found that it is simply an 
impossibility to keep a sand or gravel bottom 
to a pond. There must bo a current of water 
to carry oil the sediment; besides, where 
there is danger of poachers, a canal can be 
covered by a low building or by floats of 
cheap boards, or poles laid close together, 
and bound with galvanized wire. 
The fact that trout do not need sun, or even 
light, is proved by the fact that one put into 
a deep well will grow us fast as anywhere 
I else. Besides, by using canals the 
It was not until about the year 1865, on the 
termination of the Reciprocity Treaty with 
Canada, that dairying began to be prose¬ 
cuted as a specialty in the Dominion. During 
the summer of 1807 the Canadian Dairymen’s 
Association was organized at Ingersoll, a 
Central point in what was then known as 
Canada West. A number of cheese facto¬ 
ries bad been established in the County of 
Oxford, but us dairying was not well under¬ 
stood, and as the cheese product, with a few 
exceptions, was inferior, information on all 
matters pertaining t.o the dairy was sought 
after with avidity, and the meetings of the 
Canadian Dairymen’s Association were 
thronged with men eager to learn and de¬ 
termined to make dairying a success in 
Canada. 
A short time after the introduction of the 
chee.c-factory system iu Oxford County, it 
was also commenced in the eastern part of 
the Province, in the viciuity of Belleville, 
and began to spread in this direction. Here 
also a Dairymen’s Association was formed 
about the year 1870-71, and soon after aid 
was asked from the Government from both 
associations for the purpose oi promoting 
the dairy interest under the auspices of the 
two societies. Cheese fairs were inaugurated 
both at Belleville and at Ingersoll, But the 
Minister of Agriculture urged that the two 
associations should be united, believing that 
an appropriation could thus be used to better 
advantage than to have it divided between 
two societies. This plan has been carried 
out, and the united societies, under the name 
of the Dairymen’s Association of Ontario, 
held t heir first Annual Convention at Belle¬ 
ville on the Illh and 12th of February of the 
the present year. 
The meeting was largely attended, and 
was in every respect a success. V\ e were 
present at the meeting, and obtained some 
facts in relation to the 
PROGRESS OF THE DAIRY 
in the eastern part of the Province which are 
The following statistics were 
of interest, 
collected by Prof. Belle and were given in 
his annual address to the Association :—Two 
years ago the factory system In the County 
of Hastings was in its infancy, but at the 
close of the past year there were twenty 
factories at work in this county; four more 
were ready to commence in the spring, and 
several more will soon be ready, so that in 
1874 there will be about, forty factories in 
operation in the County of Hastings alone ; 
there are several factories in the Counties of 
Prince Edward, Northumberland, Lenox, 
Addington, Fronteuac, and around Brock- 
ville there is quite a uu tuber. 
Add to all these those in the western divis¬ 
ion of the Province and it may be fairly as¬ 
sumed that 200 cheese factories will be in 
operation on the north side of the St. Law¬ 
rence in 1874. This number was regarded 
by members of the Assobiation as too small, 
some putting the factories in Canada at 300 
and upward. 
CHEESE SHIPPED FROM BELLEVILLE. 
The cheese shipped from Bellevile during 
the past year amounted to 58,714 boxes, con¬ 
taining a net weight of 3,935,111 pounds, 
which, at the averaged price of 1 l%c. per 
pound, represents a value of $442,760. Of 
this total quantity Hastings County shipped 
50,378 boxes, weighing 3,425,*221 pounds; 
Lenox, 5,377 boxes, weighing 311,516 pounds; 
Prince Edward, 1,080 boxes, weighing 66,- 
877 pounds ; Northumberland, 1,883 boxes, 
weighiug 128,608 pounds. Prof. Belle put 
the money value of all the cheese shipped 
during the past year at all the stations on 
the Great Western and Grand Trunk rail¬ 
ways at gfl ,825,000. 
This is probably too low an estimate, as 
the cheese exported from Canada last year 
was not far from 20,000,000 pounds. 
IMPROVED QUALITY OF CANADIAN CHEESE. 
From what we learned of shippers at the 
Convention the quality of Canadian cheese 
has been greatly improved during the past 
year or two. lt is fast gaining a good name 
in England, and some of it ranks with the 
fine cheese shipped abroad from this side of 
the line. And this is confirmed from private 
advices in our English correspondence. The 
fact is creditable to Canadian dairymen, and 
shows that they are determined to make 
dairying a success, and that they do uot 
meau to be outdone by any section on this 
continent. Probably in no section are dairy¬ 
men improving more rapidly in matters per¬ 
taining to dairying than in Canada. They 
seek information from all available sources, 
DETERMINING THE QUALITY OF MILK 
FOR CHEESE MAKING. 
A correspondent asks in what way the 
proportion of caseine iu different samples of 
milk may be ascertained with sufficient ac¬ 
curacy to show the value of different cows 
for cheese making, the one to the other. A 
rough estimate of the quantity of caseine in 
different samples of milk may be had by 
taking equal quantities of milk from differ¬ 
ent cows and setting them aside a sufficient 
length of time for the cream to rise. Then 
after the cream is removed the several sam¬ 
ples may he treated separately with rennet, 
and after coagulation tho whey separated as 
in ordinary cheese making, and the weights 
of the different parcels of curds compared, 
the one with the other. 
If a more accurate analysis is wished, tho 
plan recommended by Merton may be 
adopted, which is us follows : 
A given weight, of milk, say 200 grains, is 
taken as it is drawn from the cow. It is 
carefully evaporated in a miter both to per¬ 
fect dryness, a few drops of vinegar being 
added previously. The dry extract is then 
weighed. It represents the whole butter, 
caseine and milk sugar of the sample, to¬ 
gether with the phosphates, &c. The dry 
mass is treated with hot ether, thrown upon 
a filter, ami well washed with the same 
liquid. By this means all the butter is dis¬ 
solved. The mass is now treated with boil- 
iug water, which dissolves the sugar; the 
remainder after this treatment is the caseine, 
or cheese. The solution containing tho but¬ 
ter and that containing the sugar may be 
separately evaropated at the same tompora- 
ture, and their weight ascertained, which 
will determine the proportion of thena con¬ 
stituents in the milk. For most purposes the 
quantity of phosphates and other salts (part 
of whicli is with the sugar solution, part 
with the caseine) may be overlooked, their 
proportion being very small, as will be seen 
from the following, which is the mean of 
ten analyses of milk : 
Water. 8G2.8 
Butter... 43.8 
Sugar of milk. 52.7 
Caseine.... .. .... 38.0 
Salts. 2.7 
1000.0 
The proportion of sugar in milk is usually 
| very uniform—about five parts in a hundred. 
The greatest variation is in the butter. Milk 
! of average good quality contains in 100 parts 
I of butter, 3.43, and of caseine, 3.12. 
muck 
taken out will more than pay the cost of 
excavation, for manure; and, last but not 
least, you get rid of all risk of loss by dams 
breaking and flues giving out. 
Whereas there is not much said by trout 
cult.u rists about the profits of tho business. 
I say it is the most profitable of anything I 
know of. for a man adapted to the business, 
or I might say to any business ; for it is well 
known that seme will fail iu anything they 
undertake. Raising trout wants watchful¬ 
ness and care more than hard work. 
FATTENING HOGS IN WINTER 
Hogs and pigs, especially the latter, when 
fed on corn iu the ear in cold weather, fre¬ 
quently have their mouths made so sore that 
they will scarcely eat anything. This is the 
reason why hogs cease to gain, and even fall 
away, as cold weather comes on. A fatten¬ 
ing hog in a warm pen should not aud does 
not suffer much from cold. His fat and high 
feeding are sufficient protection from that. 
But if he is fed on corn from the field (often 
frozen) until his mouth is nearly raw, tho 
poor animal may not eat enough to keep up 
vital heat—may, in fact, be absolutely starv¬ 
ing when Its owner innocently supposes it to 
be fattening. More hogs are in this condi¬ 
tion than many farmers would believe possi¬ 
ble, which only shows how many poor man¬ 
agers there are. The more a fattening 
animal can be got to cat anti digest, the 
greater the profit. Hence its feed, instead of 
being given to it frozen, should be steamed 
or cooked and fed slightly warm. 
Western New York. 
FROG CULTURE 
Here is Setit Green's manifesto on this 
subject:—Wc have many stagnant pools 
about the country that are useless iu their 
present state, and believing that there is 
nothing made in vain, I do uot know of any 
other use for them than to make them into 
frog ponds. I also believe it would make the 
mau wealthy who could raise a million frogs 
and get them to market. All I would claim 
is giving him two years' experience in ex¬ 
perimenting. 
How to gather the spawn :—Take a large 
dipper aud go to the pond where the frog 
casts its spawn ; you will find them in a 
glutinous mass ; dip them up and be very 
careful not to break the glutinous matter 
which binds them together ; put them in a 
pail or can filled with water ; take them to 
your hatching box, whicli is made after the 
fashion of my shad hatching box. It is a box 
two feet long and eighteen inches wide. The 
bottom is covered with twelve wires to the 
inch, gas tarred wire sieving ; anchor the 
box in a gentle current and they will hatch 
in from seven to fifteen days, according to 
Ft'ys for Pig s.—A California paper says : 
'* An acre of figs will fatten more hogs than 
will an acre of com, and it scents all that is 
necessary is to stick a fig-cutting dowu and 
in three or five months the plant will hear 
fruit,—three crops a year,—and iu three years 
the tree attains the size of a twelve-year-old 
apple tree.” 
Brewers’ Grain Jor Breeding Sows .—Can 
any one tell me if brewers’ grains are good 
feed for breeding sows,—,r. a. m. 
