JUNE 26 
MOORE’S RURAL NEW-YORKER 
contend that a taste of grass in winter will 
take away the sheep’s appetite from their 
hay, which is a mistake. 
The cream raised one inch in depth in the 
deep cans. The amount of cream obtained 
from the deep cans was 46 pounds, from the 
shallow pans 57 pounds. The last skimming 
was done on Tuesday evening, Aug. 18 when 
the cream was placed in a cooling cupboard 
and the temperature lowered to 54". The 
churtiing was dene on Wednesday, Aug. 19. 
The 46 pounds of cream obtained from the 
doep cans was churned first—butter came in 
30 minutes and yielded 15 pounds 10 ounces. 
The cream from the shallow pans (57 pounds) 
was churned immediately afterwards—but¬ 
ter came in 50 minutes and yielded 21 pounds 
6 ounces. 
FATTENING HOGS ON GRAPE8 
SHEEP RAISING IN NEW ENGLAND 
EXPERIMENTS IN DEEP AND SHALLOW 
BETTING OF MILK. 
Thk Foot-Hill (Cal.) Tidings suggests a 
rather novel way of disposing of the surplus 
fruit of the California vineyards ; still it 
may be a good one and worthy of attention 
elsewhere. It says : 
A practical farmer, a man of over twenty 
years’ experience in the corn regions of the 
West, and about the same in California, 
gave us the other day his candid opinion 
that good, sweet, well-ripened Mission 
Grapes fed to hogs would make as much 
pork, pouud for pound, as corn. Doubting 
on our part led to investigation into the 
theory of fat and flesh production, and 
though still unwilling to believe that a hun¬ 
dred pounds of grapes will muke twenty 
pounds of pork—about what corn will do 
when [properly fed—we cannot but admit 
that they may prove very’ profitable for 
feeding, and as this gentleman informs us 
that his hogs will leave barley or wheat to 
eat grapes, would [recommend those parties 
who, because wine-making has not been a 
success with them, and their common grapes 
arc not the things for raisins, have meditated 
root ing out their vines, to try this mode of 
disposing of their crop. An acre of vines 
when they arc five years old will bear, say 
10,000 pounds of [grapes. If wo place their 
pork-producing capacity at one-half that of 
com we have a thousand pounds of pork 
made from an acre of these condemned 
vines, worth as prices go here in Grass 
Valley, from eighty to one hundred dollars. 
An acre of grapes can be raised and picked, 
after once the vines arc in good bearing 
condition, for less than an acre of corn can, 
and yet an Illinois or Missouri farmer will 
raise three or four acres of com and feed it to 
his hogs to make n thousand pounds of pork, 
and when made pay freight to Grass Valley, 
and sell the pork to be cut up and made 
bacon of for the very men who have those 
non-paying vineyards. 
Rev. Wm. Clift of Mystic, Conn., says: 
Sheep raising for the supply of our meat 
markets is unquestionably oue of the most 
profitable branches of husbandry in this 
State. There is a large manufacturing and 
mercantile population to be fed, and the ac¬ 
cess to these markets by rail is more easy 
than in any other State. Connecticut has a 
mile of railroad to every five square miles of 
land, and one can count the towns on his 
fingers that arc not penetrated by the rail¬ 
way. The price of meats is very high and 
every lamb or sheep a farmer can raise and 
fatten can be turned into money on short 
notice. The sheep breeder is measurably 
guarded against loss by an efficient law, 
which taxes every dog and provides a fund 
for the payment of such losses as occur 
from dogs. 
Much discussion has been had from time | 
to time in regard to the best results to be 
obtained in setting milk deep or shallow, 
and although the question is not yet fully 
settled between the advocates of the two 
systems, it would appear that the bulk of 
testimony favors the latter system as t-o 
quantity while as to quality, the deep setting 
gives the best results. 
In Mr. FaRRANd’s experiments it took on 
the first trial, with milk set deep, in pails, 
27 pounds of milk for one of butter ; and 
shallow in pans, 35 pounds of milk for one 
pound of butter. In the second trial 25 
pounds 13 ounces of milk set in pails gave 1 
pound of butter, while in pans only 24 pounds 
10 ounces were required. In the third 
experiment it took 27 pounds 13 ounces of 
milk set in pails and 25 pounds 2 ounces of 
milk in pai/s respectively to make a pound 
of butter. The milk was set in the pails to 
the depth of from 7 to 12 inches and that in 
the pans from two to two and one-half inches 
and cream skimmed in from 36 to 48 hours. 
Frank iJit Hooker of Vermont tried the 
experiment by first mixing the milk thor¬ 
oughly together and then setting one-half 
in pails and the other half in pans. The 
milk stood 48 hours before skimming and 
the result was that it took 27 pounds 14 
ouiices of milk set in pails for one pound of 
butter while that set in pans gave a pound of 
butter from 22 pounds one ounce of milk. 
In the report of the Vermont Dairymens’ 
Association we find an interesting account of 
the experiments of the Saleabury Farmers’ 
Club, Bucks Co., Pa., and we give the report 
of the committee detailing the proceedings 
and the results. 
THE SALISBURY CLUB ON DEEP AND SHALLOW SETTINO. 
Eastburn Reeder’s new dairy house was 
selected as the best place for trial and the 
committee consisted of Messrs. Williams, 
Michener, Kitchen, Tomlinson, Eastburn, 
Paxon and Baldkrson. Two of the com¬ 
mittee visited the place during the week of 
trial, to see that the experiments were 
properly conducted. They say The pool 
for deep cans is SO inches long, 12 inches 
wide and 20 inches deep, holding 36 gallons 
of water. This pool is filled with the melted 
ice-water, flowing from the ice box in the 
top of the refrigerator or cooling cupboard, 
and when it is filled the surplus water is 
conducted in pipes to the drain, and passes 
out of the building. The melted ice-water 
keeps this pool at a temperature of 58° Four 
deep cans were expressly made for the 
purpose inches in diameter and 20 inches 
deep, capable of holding 5 gallons or 20 
quarts of milk if filled to the brim, but 18 
quarts fills them 18 inches deep, which is 
quite as deep as they should be filled forcon- 
vcnience in handling. A conical-shaped 
dipper of the approved pattern was also 
made for dipping oil the cream from the 
deep cans and likewise a large kettle capable 
of holding 10 gallons in which to mix all the 
milk used in the trial. 
The trial commenced on Monday morning 
August 10, 1874. On account of a scarcity of 
milk in the mornings, but S gallons were 
used at a time during the trial. Four gallons 
of measured milk were put in one deep can, 
filling it just 16 inches deep and weighing 34 
pounds. The same quantity of this previ¬ 
ously mixed milk by weight and measure 
was put in four ordinary tin milk pans, (4 
quarts to the pan) and filling them 3 inches 
deep. This was repeated for 14 milkings, 
one week, making a total of 476 pounds or 
224 quarts of milk, 16 inches deep in 14 cans, 
and the same amount in 56 pans, 3 inches 
deep. 
The water in the pool as before stated was 
at a temperature of 58° ; when a can of 
warm milk was immersed in it, it raised the 
i emperature to 60°, but by the expiration of 
> or twelve hours it would be lowered to 
58 again by the inflow of fresh ice-water. 
A piece of ice was put in the pool after the 
fir day, so ns not to let the temperature be 
rab 1 any more than could be helped. The 
pan.-, of milk were set on a stone floor, where 
the temperature was 60°. During the whole 
trial the temperature rauged as follows: 
In the pool from 58° to 60°; in the milk room 
from 60° to 68°. Great care was taken to 
preserve this uniform temperature during 
the whole trial, by admitting cool air during 
the night and excluding the warm air during 
the day, which necessary feature is under 
complete control. The milk in both cans 
? and pans stood 48 hours when it was skimmed. 
The result of this experiment, 
which was conducted as fairly as possible, 
indicates a gain of 5 pounds 12 ounces, in 
favor of the shallow pans, or over 25 per 
cent. 
In Mr. Michener’ h experiments, when 
the milk was set from 9 to 12 inches in depth, 
the greatest loss was 12 pounds to the hun¬ 
dred. In this trial with the milk set 16 
inches in depth the loss is 23 pounds to the 
hundred, showing that the deeper milk is set 
the less cream will rise. We wish to reiter¬ 
ate here that all milk used in this trial, was 
carefully mixed in one large kettle each 
time before dividing, so that no difference in 
quality should get into the deep cans or 
pans. In the deep cans it took 11.4 quarts, 
or 30.7 pounds of milk to make a pound of 
butter, and from the pans 10.5 quarts, or 
22.4 pounds only were required to make a 
pound of butter. 
The milk used in this trial, was the product 
of three thoroughbred Jerseys, two G uernsey 
and three grade cows, and averaging over 5 
pounds per cow, if all the butter had been 
obtained from all the milk. The difference 
in time of churning is attributable to the 
churn being overloaded with the cream from 
the shallow paus. The butter from the 
deep cuns was pronounced by some to be a 
trifle the best, although both would rank as 
strictly first class. 
The dairy house is especially adapted for 
convenience and the making of gilt edge 
butter, being both cool and dry. 
The floor had been washed on the morning 
of the 19th, and was perfectly dry by 11 
o’clock. The cooling cupboard under the 
ice box is provided wij,h slate shelves, on 
which the butter is placed t o harden before 
being sent to market. 
The pool before mentioned is a very suit¬ 
able place for keeping the cream before 
churning, as it should be kept at a lower 
temperature than the milk. It is not built 
so much under ground as to make it tiresome 
in carrying the milk in or out of it; in fact 
we, after giving it a critical examination, are 
unable to tell how it could be improved. 
HOW TO ITALIANIZE YOUR BEES, 
To Italianize your bees safely and in the I 
most profitable way, you must send for a 
good Italian queen to introduce in the 
strongest colony of your apiary. As soon as 
the new queen has arrived, take another 
empty hive of the same size, without bees, 
and insert a division board so that you will 
have on your left a little room in the hive 
for four frames. Now- take from the colony 
which shall have the new queen two combs 
with plenty of sealed brood. On one of 
these combs cage the new queen and bring 
her with the second brood-comb and all 
adhering bees, but without the old queen, 
in that little room, and give still two other 
combs containing only honey. The other 
brood-combs of the colony transfer with the 
old queen and bees in that room on your 
right hand, close the hive and then set it on 
the old stand. After two or three days con¬ 
finement of the new queen take out the two 
combs from Die little room at your left hand, 
cut out every queen cell and set at liberty 
the new queen. The bees of this little colony 
will do her no harm. From this timo you 
will l:ave two queens in one hive and each 
queen will fill the cells with eggs in propor¬ 
tion to the number of her worker bees in her 
room. After some days, at your lesiure you 
may hunt out the old queen in the strong 
colony. This done you will open some 
passage of Die division board cut in it, arid 
closed before you have inserted it. Having 
THOROUGHBRED HOGS FAY 
The most successful farmers and stock 
growers usually “ breed from the best,” and 
the rule holds good with hogs as well as 
horses and cattle. A writer in the Cincin¬ 
nati Euquirer talks about breeding pigs 
from the best boars in this pertinent and 
forcible language : 
Nothing can be more penny-wise than the 
practice of many of our farmers of breeding 
from scrub or grade boars. To the farmer 
who breeds ten or more sows, a thorough¬ 
bred boar is cheaper at $50 than a grade 
boar at nothing, even if the hogs are all to 
be fattened. A single dollar on each pig 
would make up the money, and I am confi¬ 
dent Dial in many cases 1 have seen a differ¬ 
ence of five dollars each with the same care 
between thoroughbred hogs and those that 
have been bred hap-hazard. On hundreds 
of farms to day can be found stock hogs a 
year old that will not weigh over eighty 
pounds each, and that are not ten pounds 
heavier than they were in December, and 
if offered for sale now, would not bring over 
five and a half cents per pound—and they 
have probably consumed as much grain as 
the breeds of hogs that at the same age 
weigh two hundred pounds, and are worth 
seven cents per pound. 
The man who is carefully breeding pure 
stock is a public benefactor, and ought to be 
well paid for what he offers to the public, 
for it is valuable. Such men should be 
patronized and encouraged, for the farmer 
cannot afford to do without them. In the 
good time coming, more attention will be 
paid to this matter than at present.. Not 
only should this question be discussed in the 
Grange, hut the members should co-operate 
and purchase such animals as will improve 
their stock. 
EXERCISE FOR BREEDING EWES 
An Ohio flock-master of much experience, 
writing on this subject, says : — There is 
nothing so much neglected by the shepherd 
in the management of a flock of sheep as 
that of giving the breeding ewes a proper 
amount of exercise. A great many flocks 
are put into a small yard or shod and are 
kept there during the w’hole period of gesta¬ 
tion, without even going outside ol' the yard. 
It not only takes good feed but good keep¬ 
ing and a proper amount of exercise to give 
an animal strength. Sheep that are intend¬ 
ed for the shambles will more readily take 
on fat if they are not allowed much exer¬ 
cise, but where strength is required exercise 
is necessary. If strong, healthy lambs are 
expected, give Die ewe good feed and moder¬ 
ate exercise in the open air ; for if they are 
closely confined and fed high the lambs will 
be weak and very hard to raise. 
While it is necessary to have good shelter 
and all the conveniences to feed undercover, 
it is not always best to feed there. In the 
Northern States, while the ground is covered 
with snow, and when the weather is suitable 
—moderately cold and dry—sheep can be fed 
to good advantage in the open fields. By 
feeding in this way the sheep get all the ex¬ 
ercise they need, and will eat their feed as 
clean as if they were fed in rocks. Every 
flock-master must consult his own conven¬ 
ience in regard to the best way to give his 
flock exercise during the winter, for it is 
plenty of exercise and fresh air that makes a 
flock strong and healthy. 
It is a good plan to allow a pasture to 
grow up duriug the summer and turn the 
ewes on this pasture every day that is not 
too stormy. In this way they will get exer¬ 
cise, require less feed, and besides the grass 
acts as a laxative. Some flock-masters may 
BLIND STAGGERS IN PIG3 
Prof. Law gives the following directions 
for the treatment of blind staggers in pigs : 
When the hogs are attacked, dash bucket¬ 
fuls of cold water over the body, throw 
purgative injections iDto the rectum, com¬ 
posed of six ounces of sulphate of soda, and 
oue or two teaspoonfuls of spirits of turpen¬ 
tine in ten ouncesof water. Setons saturated 
with turpentine may be inserted under the 
skin behind the ears, or the back of the 
neck may be blistered by rubbing in the 
following mixture Spirits of turpentine 
and liquid ammonia, one ounce each, pow¬ 
dered cantharides, two drams. 
Joining Swarms.— Should you wish to 
join two swaims, laydown two short sticks 
nine inches apart ; take one of the hives and 
knock it on the ground two or three times 
until the bees are all shaken out of the hive ; 
then sprinkle them quickly with thin sirup, 
plane the hive with the other swarms on the 
ground for the night, and they will be found 
peacefully united, with one dead queen, in 
the morning. 
