animals which did not eat flesh or any kind 
of animal tissue was a mystery. Clearly 
they must have swallowed hydatids, and it 
was equally evident that hydatids do not 
occur in grain or herbage. The mystery 
was at last solved by the discovery that 
many varieties of tapeworm larvae are 
parasitic to insects. One of the most re¬ 
markable illustrations of an animal infesting 
itself by swallowing an insect in which the 
larva of the tupewonn resides is given by Dr. 
Cobbold in his little book, “The Internal 
Parasites of our Domesticated Animals.*’ 
Speaking of the delicate transparent tape¬ 
worm of the dog, called Tania cucumenna, 
from the oval or cucumber form of its seg¬ 
ments, he says :—“ This parasite is very com¬ 
mon in English dogs, and, according to 
Krabbe, infests 48 per cent, of the dogs in 
Denmark, and 57 per cent, of the dogs in Ice¬ 
land. The animals infest themselves in a 
singu’ar manner. The joints of the worm 
having escaped per anum readily crawl as 
semi-independent creatures, in the coat of the 
dog, chiefly on the back and side. The eggs 
thus distributed arc readily swallowed by 
tho louse of the dog Trichodecles talus. In 
the body of the louse the six-hooked embryo, 
hitherto contained in the egg of tho tape¬ 
worm, escapes the shell, and becomes trans¬ 
formed into a minute cystieercus, or louso 
mensle (hydatid) ; when the dog Is irritated 
by the lice, it attacks, bites, and frequently 
swallows the offending external parasite. 
Tn this way the louse- mcasle is transferred to 
the dog’s intestinal canal, where, in course of 
time, it develops itself into the sexually 
mature cucumoriiic tapeworm.” 
The development of the worm must be 
very rapid, as wo have found numerous 
due proportion for the production of normal 
milk, but in a bulky state, such as hay or 
grass, the quantity only may be increased by 
giving additionally the same combination of 
.-< in Aim nrmnoTihrflfiul gffliP ” 
element- in a more concentrated state.” 
This is the very point, it will be seen, which 
was affirmed in the address and which we 
attempted to make clear in our article in the 
Rural explaining the brief abstract as re¬ 
ported by the Indianapolis papers. We are 
not responsible for the language used by re¬ 
porters who make abstracts of our public 
addresses ; and although it is perfectly proper 
to criticise or dissent from any opinion ex¬ 
pressed in such report, we claim the right of 
correcting a defective report and in case of 
controversy of defending our position from 
the basis of statements originally given in 
our own language rather than that of tho 
reporter. And in this case neither the Cul¬ 
tivator nor the Journal has a right to mis¬ 
represent the points which we have advo¬ 
cated in the address and thus for their own 
purpose state the question in a form not 
assumed by us. The question of feeding cat¬ 
tle for milk is a very important one and upon 
which there are many views. And although 
our opinions i a this ease are. to some extent 
made up from practical experience at the 
manger, we do not assume that they are 
beyond controversy. Others with a different 
experience may come to different conclusions, 
and any* facts touching the case (not opinions 
or theories) we shall be glad to get, for we 
are earnestly seeking the truth, and we wnut 
the truth at all hazards. 
The facts and arguments given by tho Cul¬ 
tivator. it seems to us signally fail to prove 
that we are in error in the assumption set 
We have 
COMBING WOOLS, 
DOES EXTRA FEEDING AFFECT THE 
QUALITY OF MILK 1 
We recently gave in the Rural a reply to 
some strictures in the Boston Cultivator on 
a report of an address by us at the Indianap¬ 
olis Butter Convention. The Cultivator’s 
arguments and objections were based on an 
abstract of the address touching the feeding 
of cows for milk as reported by the Indiau- 
apolis papers. In our answer we attempted 
to explain what was said on the occasion 
referred to, as the abstract or report of our 
speech did not present exactly the points in 
question. The Cultivator again refers to the 
matter in its issue of Sept. 19th, and endeav¬ 
ors to mike us defend a position entirely dif¬ 
ferent from that assumed in the speech. We 
did not propose the question stated by the 
Cultivator, viz., “Docs or,does not the qual¬ 
ity of feed consumed by cows affect the 
quality of their milk ?” That is the form in 
which friend W KTHERELL, it would seem, 
want3 the question stated, and he adds, “ We 
(Wetherell) maintain the affirmative and 
friend Willard supports the negative, as 
seen by tho article, &o.,” (see Rural Aug. 
98.) We may as well say' right hero that 
Mr. Willard has not supported the negative 
of this question, neither has he said or in¬ 
ferred that cows kept on poor hay, straw or 
swill slops will make as rich milk as when 
fed on good grass or other nutritious d : ot. 
The points which we wished to bring for¬ 
ward in the address referred to were, that 
the real butter cows must be Rought for in 
particular animals or iu certain breeds noted 
for this peculiarity' and not by special or 
extra feeding. The precise language used iu 
our address was as follows : 
The. general impression among farmers is 
that the composition of milk can be greatly 
changed by extra feed. That is to say, if a 
cow, for instance, in fair condition and on 
abundant rations of good grass, gives poor 
milk—milk delicient in hotter—her milk can 
be improved in this respect by feeding corn 
meal or any of the rich, oily foods. The ex¬ 
periments of Professor* Kuhn and Boussi.v- 
gault go to show that this idea is a fallacy. 
Extra teed may and docs increase the yuan 
tity of milk, hut tile relative constituents or 
solid matte 1 9 remain iu about Ike same pro¬ 
portion. The quality —that is, the richness— 
of milk, must la* sought for iu particular ani¬ 
mals or breeds and not in special feeding. 
Of course, it must be understood that cows 
are to have sufficient food of a nutritious 
character to keep them in good condition as 
a start inn point; for if this is wanting, the 
animal drasvs ou the resources of her own 
up in the language of our address, 
already given the authority of Prof, Kuhn 
and Prof. Wolff (see Rural Nkw-Yorkku 
of Aug. 29) in confirmation of our position, 
and we now proceed to present the result of 
the later experiments of Boussinoault. 
M. Boussingault made a number of exper¬ 
iments to determine whether the nature of 
the food consumed by the cow affects the 
proportion of butter contained in tho milk, 
the cows being kept on the various rations 
for several days and the milk heing analyzed 
by him. The result of these experiments 
was given in “ Ayronomie, Chatnie, Agri- 
cole e.t Physiolegic,” by M. Boussingault, 
printed in Paris in tho year 1808. The ton 
experiments were tabulated from that work 
by Prof. D. L. Goodale, as subjoined here¬ 
with. The composition of the milk is given 
iu percentages. A kilogram, it may be re¬ 
marked, is about 3 l-5th pounds avoirdupois. 
The table w ill be readily understood. 
TO PREVENT COWS KICKING 
animal draws ou the resources of he 
tlesh and fat to supply the elements of milk 
and henoe, as these become exhausted, the 
milk may he very poor. The experiments of 
Kuhn and Boussingault were made wittt a 
considerable number of cows aud with a 
great variety of extra foods from the richest 
to the poorest, and yet the relative constit¬ 
uents of the milk remained about the same. 
I have often seen the experiment tried on 
single cows giving poor, thin milk, and by 
no process of feeding could the milk be made 
to improve in fat. Different kinds of food 
have great influence on tho flavor of milk, 
and some foods .ore much more efficient than 
others in keeping up the strength of the cow. 
What the dairyman should seek, therefore, 
if these principles are correct, is to give such 
food as will keep his cows in a good, thrifty, 
healthy condition—food that will make the 
largest quantity of milk of the best flavor. 
Mr. W. A. N. Kitaip of Westminster, 
Md., inquires about some patented contriv¬ 
ance of which we know nothing. A strap 
buttoned snugly but not tight around a 
cow's belly, just forward of the bag, is said 
to be absolutely effectual. When the cow 
kicks the skin is so drawn under the strap as 
to cause great pain, and she learns after one 
or two efforts that it will not do. 
A strange milker caused a favorite cow of 
ours to kick violently. Her feet were tied 
together with a small rope. It was llrst 
passed around one leg and a “half hitch” 
taken, then both ends were twisted togeth¬ 
er about three turns, a half hitch again 
made and drawn up to about a foot at first, 
the both ends were passed around the other 
j leg and tied with a square knot, one end be- 
tinriuanjig 
But if lie seeks very rich milk he must look 
to individual cows or to certain breeds noted 
for this peculiarity,” 
This is the statement made in our address 
at the Indianapolis Butter Convention, and 
upon this we are willing to maintain the 
affirmative, because it corresponds with our 
experience. Do we understand friend Weth¬ 
erell as taking the negative ? If so, will he 
tell us why he cannot take an ordinary cow 
and make her give as rich milk by special 
feeding as that produced by the Jersey « 
Mr. E. W. Stewart of the Buffalo Live 
Stock Journal, in referring to this controver¬ 
sy, seems also to have preferred to take the 
reporter’s language of the speech rather than, 
that used ; for Mr. Stewart designates our 
reply to the Cultivator explaining what we 
did say as “ begging the question.” In other 
words he would deny a speaker the right to 
correct the loose language of the reporter, 
forcing upon him a different issue than that 
warranted in the speech. The reporters’ 
language referred to is not our language and 
yet, when we explain what we did say, Mr. 
Stewart evidently agrees with the state¬ 
ment, he says : 
“ If a cow is to be fed on full rations of a 
normal diet, Nobody has contended that you 
can change the chemical composition of her 
milk by giving an addition of some particular 
constituent. There must bean absolute defi¬ 
ciency of certain constituents in the food to 
test the question of the effect of the quality 
of the food upon the quality of the milk. 
When the food possesses all the elements in 
~ Q. i CV to 
"oi LM CM CM CM CM 
aunooq -3 
lug bowed so that it could be quickly untied. 
A cow so treated will probably soon try to 
'kick, and feeling tho rope will kick, as well 
as she can, frantically for awhile; perhaps 
even throw herself down, but she can hard¬ 
ly hurt herself if some one is near, and she 
soon gives up and allows herself to be milked 
quietly so long as the rope is on. 
••••tiduimi 
-IV J9U18W0 
• ••KapsqniJ 
reaomw 
.8*aaa 
-liisuoo Aid 
HOW TAPEWORMS OCCUR 
As tapeworm eggs may be scattered on all 
kinds of food, all sorts of animals run the 
risk of becoming infested wilh hydatids, and 
when tapeworms exist it follows that the 
infested animal must have swallowed the 
corresponding hydatid. Hydatids or tape¬ 
worm larva? are found in animal tissues, 
therefore, those creatures which, cithei’ 
wholly or iu part subsist on animal tissues 
run the risk of infection, Herb 1 coders, 
however, are also liable to tapeworms ; lambs 
suffer from them very severely, and in some 
seusons much loss is occasioned from diar¬ 
rhea, the result of tho invitation caused by 
numbers of these creatures in the intestinal 
canal. Sometimes the small intestines will 
be found nearly filled with large specimens 
of tapeworms. 
A very large variety of tapeworm also 
infests the intestines of the ox ; and in the 
horse there are two small varieties often 
found. In fact tapeworms are as common 
iu the digestive organs of herb feeders as 
in those of flesh eaters. 
For a long time after the chief facts in the 
life history of tapeworms and bladderworms 
were known, the origin of tapeworms in 
jaiVAV 
.sauoii 
S' thS K ui muk 
NOTES FOR HERDSMEN 
Will our fi’iends of the Boston Cultivator | 
and the Live Stock Journal as well as our 
readers, please run the eye down the column 
under Butter and observe what percentage 
is gained by adding oil cake, bean meal, meal 
or linseed to the hay above hay tilone ? Are 
not the various constituents of the milk In 
these ten experiments remarkably uniform 
and are we not justified in quoting Boussin 
gault to prove the assumption set forth in 
our statement 1 
It will be observed that the largest percent¬ 
age of butter in these ten experiments is in 
the ninth, where linseed was added to the 
hay ; it was 4.01 per cent. But in the eighth 
experiment, when hay only was fed. the per¬ 
centage of butter was 3.96. a variation so 
slight as to he of no appreciable value. 
Again in the second experiment, where oil 
cake is added to the hay, tho percentage of 
butter is below that of the first experiment 
Escutcheons on Cows .— A. B. Allen, re¬ 
ferring to Guenon’s system of judging cows 
by their escutcheons, says “ I have exam¬ 
ined many cows of all breeds for the past 20 
years or more, and have found, thus far, 
quite as many now great milkers or great 
butter cows that had no well-developed es¬ 
cutcheon, as those that had it.” We do not 
know but this is the experience of those who 
have had most to do with milch cows, but 
it does not accord with our own (compara¬ 
tively limited) observation. Testimony, pro 
or con, on this subject, will be interesting. 
Pumpkin* f° r Milch Cows.—(C. G-. F.)— 
w* wnn Id not feed pumpkins with the seeds 
