Now these conoluRions arrived at in regard 
to mixing milk from different cows appear 
to be exactly the re ?ersc of those recorded 
in the Practical Fanner und which resulted 
from an experiment conducted by the Su¬ 
perintendent of the Eastern Experimental 
Farm. In this case the experiment began 
January 12 and continued one week. The 
milk of each cow was accurately weighed 
and one-half of it put in a common milk pan 
and skimmed in 3d hours. The other half 
thoroughly mixed with half the miik from 
the other cows nil treated alike ns near as 
possible. The temperature of the milk room 
was kept at 53“ a3 near as possible and no 
souring used in the milk. The result of this 
experiment is as follows : 
labor required to fit the foodfor assimilation. 
The calf adds more weight in growth from 
a given amount of food it takes during tie 
tirst week than ever after. The extraordi¬ 
nary size that a cuif will attain at eight 
months old, having been supplied with all 
the new milk it would take three times a 
day, compared with a calf otherwise equal, 
except that its food is unprepared for ready 
assimilation, shows it expedient to prepare 
the food as near as possible for ready distri¬ 
bution in the system, especially for forced 
growth and for milch cows. 
A skillful breeder, he argues, must under¬ 
stand adapting the various kinds of food to 
develop essential points and lix them by 
habit in the constitution. The functional 
relations in the auimal organism arc based 
upon the principle of demand and supply. 
Hence the benefit of early exercise of the 
faculties most essential for practical use. 
He would have the animal reared on food 
that is calculated to stimulate a milky habit 
and he would have the animal “come in 
milk” at an early age, thus educating her 
from birth for the special purpose of the 
dairy. Mr. Fish, we understand, has been 
quite successful in rearing “deep milkers,” 
and his views may be suggestive to those 
who are growing stock for the dairy. 
THE ENAMELED IKON PAN, &c. 
I want to ask your opinion in the matter 
of setting milk. There are various opinions 
expressed in relation to deep and shallow 
settings of milk. Some parties hero in Dela¬ 
ware County are setting their inilk 12 to 15 
inches deep while others set it not over six 
inches. Wo have an invention of our own. a 
cast-iron milk pan and vat for running water 
under the pan ; ( lie vat seta on cast-iron legs 
and the iusideof the pan is enameled or lined 
with porcelain. This is to be used in the 
place of the large tin paps that arc used in 
butter making di-trict3. 
The tin pans in from four to seven years 
rust out and arc worthless txcept by patch¬ 
ing and mending. Our pan will last a man 
his lifetime, and nothing can be sweeter or 
better t han the porcelain to set milk in. We 
would like to be correct in our theory as to 
a deep or shallow setting of milk. Our vat 
admits of water both on bottom and sides. 
Please give us the desired information and 
also teli us what you think of the cast-iron 
pan enameled with porcelain for the use of 
dairymen.— Fredbrick A. Ray, Delhi, Del¬ 
aware Co., N. Y. 
The question as to the best depth for set¬ 
ting milk in butter making may be regarded 
as‘‘a mooted question.” The advocates of 
deep setting claim that as much butter cas 
be mado by that system from a given quan¬ 
tity of milk as by shallow setting, and that 
the butter ia of better quality ; but the milk 
mutt be set in proper vessels aud be kept at 
a proper temperature while the cream is ris¬ 
ing. On the other hand, the advocates of 
shallow sotting say that that system gives 
more butter from a given quantity of milk 
than deep setting, whatever the temperature 
may be at which the milk is held. Without 
taking skies upon this question, we may sim¬ 
ply remark, in this connection, that from the 
many statements on both sides which we 
have seen giving the result of experiments, 
the bulk of testimony seems to favor the idea 
that more butter can be made by shallow 
setting, and that deep sotting has the advan¬ 
tage of securing the best quality. 
But in answering the main inquiry of our 
correspondent, we should deem it advisable 
to arrange the pans for shallow setting on 
account of other considerations than tnose 
to which allusions have been made. Oue of 
the chief of these is that where large quanti¬ 
ties of milk are massed together it must be 
Bpread out thinly or some means be employed 
for cooling other than the plan proposed. 
Where deep setting is practiced it has been 
found that the vessels for setting the milk 
must bo comparatively small—about eight 
inches in diemeter— in ordor to give tke best 
results. This point has been very fully tested 
by trials at. the experiment stations in Eu¬ 
rope and especially in Sweden, where the 
large, deep cans have been discarded and 
smaller ones substituted. A large mass of 
milk of considerable depth and breadth 
would be likely to be soon affected inj uriously 
In the center, when the cooling is only on the 
bottom and the sides, and hence we should 
on this accouut, advise the pans to be ar¬ 
ranged for shallow setting in the usual way. 
Iron pans lined with porcelain must be 
much more desirable than tin, and we do not 
see why they would not serve an admirable 
purpose in the setting of milk for butter 
making on the plan proposed. 
Weight ot milk O 
to make one 
pound of but- * 
ter. e 
Yield per week, 
Butter from 
half the milk. 
WHAT I KNOW OF LONQ WOOLS 
Cream from 
In If the milk, 
Vt hat I know of long wooled sheep, and 
short wools, coarse wools, or fine wools, is 
that neither will thrive and bo profitable, ex¬ 
cept they are provided with the proper food 
to develop their qualities. 
Care is the Urst essential quality in a flcck- 
master. He should see ids sheep every day 
in the year. During the pasturing season 
he should salt and count his flock twice per 
week and see that none have the scours. If 
there are any so nffcctod, they should be re¬ 
moved from the flock and fed on dry hay 
and oatmeal for a couple of days. During 
heavy rains shoep should be provided with 
shelter, cither sheds in the pasture that the 
sheep can use at their own pleasure or when 
sheds are not provided, the sheep should be 
brought to the stock barn and housed until 
after the storm. When grass begins to fail 
they should be fed either sowed corn, pump¬ 
kins, roots or grain. 
It is poor economy to allow sheep to half 
starve and lose flesh in the fall. From Octo¬ 
ber 1st until January is the trying time. If 
well cared for during that period, ordinary 
oaro will keep them doing well the rest of 
the year. 
W hen the hay is harvested the clover hay 
should be cut in the blow, well cured, so not 
to must, and put in tho sheep barn, or where 
it can be got at any time. 
When the sheep are brought In for winter¬ 
ing, feed them the clover hay until they are 
wanted to eat hay ; then other hay can bo 
fed to them once per day. They should have 
also a daily feed of outs, at tho rate of one 
quart to every ten sheep for fir.© wools, and 
double that for coarse wools. A box that 
will hold a peck or more should be fastened 
in the shed low enough for a sheep to eat 
from easily, and fine salt kept continually in 
ir,, never letting tbo salt get used out. It 
will need replenishing every few days. 
When the winter has well set in und the 
sheep have acquired good appetites, add to 
your oats one bushel of peas to three bushels 
of oats for breeding ewes ; for fattening 
sheep com is better. Corn should never bo 
fed to bleeding ewes : it has an overheating 
tendency and produces a congestion of the 
bowels in the lambs ; thousands die every 
spring, from that cause alone, that might 
have been raised if the ewes had been fed 
peas instead of com. 
Provide water in the yard that the sheep 
can have access to at any time of day. Do 
not compel them to quench their thirst by 
eating snow ; it is cruel, niggardly and poor 
economy. 
Be kind to your sheep ; use no loud and 
boisterous language nor allow others to do 
so. Never frighten them. Treat them kind¬ 
ly and they will show an appreciation of it 
and will pay you, in wool and mutton, more 
than an hundred fold. 
Study the habits of your sheep. Learn 
from them what they want and provide for 
their wants intelligently, and do not lest 
content until every lamb can be raised and 
every sheet) produce for you the most and 
best staple of Wool of which it is capable. 
Then, when you have attained that perfec¬ 
tion, jot down your experience and give it 
forth to the world to guide others in their 
attempts; and, though thoy may reach a 
still more exalted position, you will be con¬ 
scious of havine performed a duty and be 
remembered as a benefactor of mankind. 
Washington Co., N. Y. Miles H. Delong. 
Whole number 
of pounds oil 
milk from 
each cow. 
IMPROVEMENT OF MERINO 8HEEP 
From tho first introduction of tho Spanish 
Merino into Franco in the JaBt century, it 
was a paramount object with the breeders 
there to increase their size and weight of 
fleece. Latterly, since the importation of 
Southdown* from England, the French 
sheep-masters found them so superior in 
form to their Merinos and that they matured 
so much earlier and their mutton was so 
much finer flavored, thoy have been endeav¬ 
oring to put the same Improvements on their 
fine-wooled animals. A lute French writer 
says that they have now succeeded in many 
instances in making the above desired im¬ 
provements, ami they trust ultimately to 
bring all their flocks to this very perfect 
Southdown standard. In addition to this, 
they have bred out tlie ugly f, Ids and wriuk- 
les of their skin, which of course makes a 
great improvement in the fleece ; for the 
wool that grows on these folds and wrinkles, 
can never be of so long a staple and of as 
good a quality as that which grows on the 
smoother parts of the skin. If they will now 
commence breeding off the ugly and useless 
excrescence’of their great, coarse horns, they 
will then have the most profitable and best 
sheep of tho world. 
We have heard American sheep-masters 
assert that the Merino rams which carried 
tho largest horns wore the hardiest and 
strongest of all others. Perhaps it may bo 
so uow, but this was not the case formerly. 
Sixty years ago or more, fine Merino flocks 
were bred and kept in C nnecticut, the rams 
of which never bore horns. M t ny of them 
were taken to the Connecticut Reservation 
in Ohio and bred there for somo time, but 
whether any are now in existence in either 
State l do not know. I have been informed 
by the breeders of these hornless Merinos 
that they were as hardy and thrifty as any 
of the horned kind. Flocks of both of these 
were kept in the same neighborhood and fed 
and treated precisely alike, and no difference 
could be seen in their constitution or size or 
in the weight and fineness of fleece. In fact, 
if I recollect aright, the latter was rather 
superior in quality. 
Formerly 1 have often seen Merino ewes 
with horns of a greater or les3 size. The 
g„od sense of sheep-masters has bred these 
almost entirely off for years past. Why, 
then, should they no t breed off the ugly, use¬ 
less horns of their rams 1 
When the late Mr. Taintor of Hartford, 
Conn., made his first importation in August, 
1343, of the larger French Merino, I went 
there and saw them sheared. I well recol¬ 
lect one ewe out of the 23 then imported 
had a form nearly equal to the best South- 
downs and of this I took particular note after 
her fleece was taken off and she stood before 
me in her bare skin. I was then editing tho 
American Agriculturist, wrote out and pub¬ 
lished in it a minute account of this fleck. 
Subsequently I reverted to this point and 
recommended the improvement of the form 
of the Merino. Do that and keep them well 
from their birth up, and it will bo as safe to 
breed the ewes at two years’ old without los¬ 
ing size, weight cr fleece or constitution, as 
it now is to breed them at three years’ old. 
The cows came in fresh as follows : 
Jifl la.Poo* It 
.Deo. M 
»*•>*».Nov. 18 
The Superintendent says that in thiH ex¬ 
periment the cream from the separated lots 
took more ohurniug to break and gather and 
he comes to the following conclusions in ex¬ 
planation of tho facts brought out. The poor 
milk he thinks, contains more caseine, is 
heavier and offers more resistance to the 
passage of the butter globules to the surface. 
Tho globules in the poor milk are also smaller 
and from this cause are thrown up with more 
difficulty. The addition of richer milk helps 
in both these respects. 
Again, after the breaking of the butter, as 
it is called, the small globules in the poor 
milk gather” with difficulty; but in the 
mixed milk the larger globules aid in forming 
proper milk for the "gathering” process. At 
any rate the evident difficulty in gathering 
the butter from poor milk indicates this as a 
plausible solution. 
We call attention to these different conclu¬ 
sion?, not for the purpose of questioning the 
statements of either experimenter but rather 
to show that dairymen should be cautious in 
accepting new theories unless they are based 
upon carefully-conducted and oft^repeated 
experiments. We have often in our own 
dairy practice had occasion to test certain 
points in tho management of milk and we 
have foun.1 that many of the current theo¬ 
ries afloat could not be made to work when 
applied to practice. And for this reason we 
have long since adopted the rule not to draw 
hasty conclusions from any statements we 
may see advanced, but rather to test them 
in the dairy and prove whether they be cor¬ 
rect or sound. 
MIXED MILK. 
THE EFFECT OF MIXING MILK OF DIFFERENT COWS OH 
THE BUTTER PRODUCT. 
Dr. Sturtevant in his comparisons of 
milk from different breeds says “The pre¬ 
dominant feature of the Ayrshire milk from 
whatsoever class it may be taken, i 3 the pres¬ 
ence of numerous granules or extremely 
email globules which give a white rather 
than a blue appearance to the skim milk. 
The predominant feature of the Jersey milk 
is the size of the globules, the tenderness of 
their investing membrane and the small 
quantity of granules. The skim miik is 
hence blue, aud does not readily re-mix with 
the cream upon agitation. Tho Dutch milk 
has for a predominant feature the uniform 
yet small size of the globules and the com- 
parative absence of the granule. The skim 
milk is blue, yet the cream can be readily 
mixed with it by shaking.” And he goes on 
o remark further, that a curious feature 
brought out by experiment is that the mixed 
infix from the breeds did not produce a 3 
much butter as would the same milk churned 
separately. Because, he says, "Where a 
iai ge - globuled milk and a small-glnbuied 
milk are churned together the large globules 
separate first into butter, and the breaking 
® maller globules appears to be re- 
REARING STOCX TO MAKE GOOD 
MILKERS. 
1 he best method of growing stock to make 
them most profitable for the dairy, has re¬ 
cently been discussed at some length by Mr. 
A. L. Fish of Herkimer in the Utica Herald. 
The prominent idea advanced by Mr. F. is 
that in order to rear cows for " fluent milk¬ 
ers,” they should have succulent food from 
their birth till brought into milk which, he 
says, is usually at two years of age if the 
animal is well raised. Ho argues that the 
food of the calf, when a change is made from 
milk, should be cooked and fed warm or near 
the temperature of blood heat, becauso it 
facilitates a more perfect digestion for which 
the distributing functions are in waiting 
This position, he says, is fully demonstrated 
