©fy gctitlfimnn. 
A MODEL HEREFORD BULL. 
The Herefords are a breed of cattle in 
which many believe and are taking stock in 
this country, and we confess that the move 
we see of them the more are we disposed to 
consider them favorably. True the Short- 
1 lorns and Devons are more popular in most 
sections, yet the Herefords are gaining, and 
we are inclined to think that, next to the 
best polled cattle, American breeders will 
ere long or ultimately And it profitable to 
pay more attention to this breed long so 
popular iu England. To give our readers a 
view of a model Hereford Bull, we transfer 
the accompanying portrait of “Winter de 
Cote’’ (1253 in the Hereford Herd Book), ex¬ 
hibited in the show-yard at Bedford, the 
property of Mrs. Sarah Edwards of Win- 
tereott, Leominster, who took the first prize, 
in l he class of old bulla, for him. He was 
bred by the late Thomas Edwards of Win- 
tercott; sire, “Leominster” (3211); dam, 
“ Pinky 3d,” by “ Young Grove” (2888). The 
following are our notes of him last year: 
“This bull is just upon four years old, and 
possesses remarkable symmetry together 
with plenty of flesh. In. character and out¬ 
line it could hardly have been surpassed. It 
was also first at Hull and Bristol and second 
at Plymouth in the respective classes.” 
What enormous width and depth of bosom 
he displays 1 
--- 
ALDERNEY, JERSEY AND GUERNSEY 
COWS. 
It is a great sign when our leading maga¬ 
zines talk about herds and flocks, even if 
only occasionally, for it indicates that there 
is some demand ou the part of their readers 
for such information as they thus impart. 
Though rarely giving special articles on 
rural topics, they not infrequently allude to 
or discuss them in describing various regions, 
and countries. As an instance of this, Har¬ 
per's Magazine for June has an interesting 
article on “ The Channel Islands,” by S. G. 
W. Benjamin, whtch gives this valuable bit 
of history and information concerning the 
cows of those Islands : 
Alderney is well known for the breed of 
cows which bears its name. These are so 
called probably because the first ones ex¬ 
ported were from that island, although now 
very few that are sold as Alderney cows are 
directly Horn there. Those of that breed 
actually exported from these islands are 
generally from Jersey, where the cattle are 
much the same as those of Alderney, small, 
with tapering heads, and of a delicate fawn- 
color. The Guernsey cow is esteemed by 
some even more highly than the Alderney ; 
it is rather larger, and more of a red, brindled 
in color. The cows are milked three times 
daily, and the milk is churned without 
-kimming ; one pound of butter a day is by 
no means an nncommon yield for a good 
cow. The cow cabbage is made to reach a 
size so large that the leaves are used to wrap 
the butter in for market, while the stalks 
are varnished and armed with ferrules and 
extensively used at St. Helier’s for canes. 
The cows are very carefully coddled. The 
grass they feed on is highly enriched by the 
vraic, a species of sea-weed gathered from 
the reefs at low tide. There are two vraio 
harvests appointed by the government, one 
in the spring, the other in August., although 
it Is gathered at other times in small quanti¬ 
ties. All hands turn out in the season with 
boats and carts, frequently at night, and it is 
a very lively, picturesque occupation, though 
often attended with risk and loss of life from 
the overloading of boats or sudden rising of 
the tide. The cows are always tethered 
when feeding ; they eat less in this way, 
breeds will produce 4,000. All cows should 
be kept clean, as well as their surroundings. 
In producing winter milk, cows without 
grain will do nothing. 
To Cure Self Milkers .—A correspondent of 
the Indiana Farmer relates the cure of a 
self-milker by smearing the teat with a com- 
LA/rrc-FRUITIN'<3- HAWTHORN. 
really giving more milk than if glutted with 
food, and while they are cropping the grass 
on one side of a field, it has time to Bpring up 
on the other side. When they have done 
eating, they are at once removed from the 
sun into the shade. The breed is preserved 
from intermixture with other breeds by 
strong and arbitrary laws very carefully 
enforced. No cattle are allowed to enter 
the islands except for slaughter within a 
Certain number of days, with the exception 
of oxen for draught. 
-- 
NOTES FOR HERDSMEN. 
Average Feed of Cows.—At a meeting of 
milk producers ia Massachusetts some time 
since, a Mr. VVctherell stated that cows upon 
an average need forty-five pounds of hay 
pound composed of grafting wax (softened 
by the addition of a little lard) and cayenne 
pepper. The teats, of course, have to be 
cleaned before milking, but in a couple of 
weeks he found the habit so effectually 
broken as to render further applications un¬ 
necessary. 
Color In Jersey Calltr .—A correspondent 
Of the Agricultural Gazette, England, adds 
his protest against making color a test in 
judging Jersey cows. He Hays:—I have 
owned hundreds of Jersey stock, ai d have 
never, as a rule, found the whole colored 
such large producers, as many parti colored 
ones; in fact, by far the most butter pro¬ 
ducing cow I have ever possessed, wa3 not 
only parti colored, but the most ugly and 
ungainly beast of the lot, yet her stock have 
never failed to show their large butter mak- 
MODEL HEREFORD BULL. 
per day or its equivalent whilst giving milk. 
That large cows produce more milk for the 
amount of feed given than-small ones. That 
scrub cows will give annually 1,400 quarts of 
milk, whilst the Holstein and some other 
ing qualities. The true type of a Jersey cow 
is in fact an animal that will not make 
meat. 
How does this accord with the experience 
of American breeders of Jersey stock ? 
famalfrjjifiti. 
HANDSOME FRUITING HAWTHORNS; 
In a late number of the Garden (Eng.) a 
very handsome variety of Hawthorn is de¬ 
scribed, accompanied by an illustration of 
the fruit, which we copy. This variety is 
known os the “ Late-fruiting Hawthorn ” 
{Cratagus lobuta serotina), and is described 
as follows : 
“This is the latest of all the Cratarguses, 
and therefore has not inaptly received the 
name of Serotina. It. Is a vigorous kind that 
attains somewhat large dimensions, being 
about 25 feet in idgllt and most ornamental 
in appearance. Its leaves are large and 
handsome in shape ; the fruit, when ripe, is 
of a very beautiful yellow color, marked 
with brown specks, and ripens after most 
other trees have shed their foliage—a cir¬ 
cumstance which gives additional value to 
this Hawthorn for ornamental purposes. 
Although in general appearance It bears a 
close resemblance to C. lohata, to which it is 
related, it is, nevertheless, very different as 
regardBthe period of ripening ita fruit and 
the persistency of its foliage. Thus, while 
('. lobata has Bpotless fruit, of a beautiful 
golden yellow, which arc huger than those 
of 0. lobata serotina, and ripen in Septem¬ 
ber and October, the fruit of the latter is 
regularly speckled with brown, and does not 
ripen till much later. Again, the leaves of 
lobata disappear in October, while those 
of C. lobata serotina remain upon the tree 
throughout the entire season.” 
The above reminds us that we have several 
indigenous species and varieties well worthy 
of culture for their ornamental fruit. Among 
the dozen or more native species, there are 
innumerable varieties, and in this respect 
the Hawthorns are somewhat like our wild 
plums, scarcely any two trees in the same 
grove producing fruit exactly alike ; hence 
the ease with which distinct varieties may 
be secured and multiplied by the ordinary 
modes of propagation. 
For instance, if we examine the common 
hairy-leaved Hawthorn (C. tomenlosu) of the 
Northern and Western States, we find it 
“sporting” into many very distinct varie¬ 
ties. Some have smooth - pointed leaves, 
others round and irregular-toothed on the 
edgeB, while at the West the variety known 
as the C. mall is has very soft, downy leaves. 
The fruit varies fully as much as the leaves, 
some being smull and round, others oval or 
oblong, and of a red or crimson color, with a 
sweet and excellent flavor. 
Another variety which we have seen in 
the old fields and woods «f Western New 
York has large, yellow fruit, of sprightly, 
sub-acid flavor. 
At the South there is a very pretty species 
known as the “Paisley-leaved” (C. a/pilfo- 
Ua), and another called the Summer Haw 
(G. aestivalis ) which has large, red, juicy 
and sprightly-flavored fruit, frequently used 
for tarts and other domestic articles of food. 
It only requires some one to call attention 
: to these fruits, propagating and naming the 
~ best sorts, to make them as popular as other 
kinds which are no better, and that are now 
. extensively cultivated, both for use and or¬ 
namental purposes. Who is the man that 
! will do it ? 
- --- 
The Pomological Society of South Haven, 
Mich., will soon report upon the cause of 
the root-killing of fruit trees. 
PRICE SIX CENTS. 
#2.03 PER VEAR. 
NEW YORK, AND ROCHESTER, N. Y„ MAY 29, 1875, 
VOL,. XXXI. No. 22. 
WHOLE No. 1322. 
[Entered according to Act of Congress, in the year 1875. by the Rural Publishing Company, in the office of the Librarian of Congress at Washington.! 
