CORE’S  RyRAL  NEW-YORKER. 
Bairit  ilnsbaahi). 
AMERICAN  DAIRYMEN'S  CONVENTION, 
LEADING  TOPICS  OF  THE  FIRST  DAY'S  MEETING. 
Mk.  Arnold  gave  a  general  review  of  the  dairy 
interest.  He  eaid  the  iMTogresa  of  daiiying  in  the 
State  of  Maine  had  been  great,  and  the  product 
excellent.  Thought  the  superior  quaUty  of  the 
chcc  ie  was  duo,  in  pai-t,  to  the  large  amoutit  of 
Jersey  blood  in  the  stock.  There  are  alxvut  (50 
factories  in  Maine. 
In  Pconsylvania  there  had  been  a  large  increase 
in  dairying.  Mr.  Arnold  thought  poor  butter 
and  cheese  must  continue  to  flow  from  the  West 
for  many  years,  owing  to  the  state  of  transition. 
West  of  Ohio  abont  5,000,000  pouutls  of  cheese 
has  been  protluced,  little  of  which  has  reached 
the  Atlantic  Coast.  He  spike  of,  CanacUan 
cheese,  wliich  was  in  demand  on  account  of  its 
uniformity  and  excellnuco.  Hence  Cfiiiadiaii 
cheese  is  crowding  out  that  from  the  Htates. 
SHRINKAGE  OF  MILK  IN  1875. 
In  Mr,  C.  H.  Khelimin's  paper  on  “  Hints  from 
Exp'rieiuie  in  (Ihetwc  Making  ”  there  were  some 
interesting  suggestions.  Ho  commenced  by  no¬ 
ticing  tlic  shrinkage  of  milk  diuring  1875  as  com¬ 
pared  with  1W74. 
In  1874  ho  received  at  Ids  factory  the  udlk  of 
(542  cowh.  and  for  1875  the  milk  of  0.59  cows.  The 
vicld  of  udlk  for  1875  wss  ,5  6-10  jn'r  cent,  iVMirrr 
than  in  1874,  The  yield  of  milk  in  June.  187.5, 
was  2  07-100  p'r  cent,  less  than  the  coiTosLxniding 
time  in  1871.  July,  187.5,  shi'inks  12  46-100  per 
cent.,  or  7  IKi-lOO  per  cent,  more  than  the  corres¬ 
ponding  month  of  1874.  August,  187].  shriidts 
32  28-100  j»cr  cent.,  or  13  97-100  per  cent,  more 
than  August  1874.  September,  187.5,  sliriuks 
43  15-100  percent.,  <jt  10  32-100  per  cent,  more 
than  its  corresponding  nionth  iu  1871.  October. 
1875.  slmnltH  52  82-100  per  ceut.,  or  3  83-100  per 
cent,  more  tliAu  in  1874.  And  no  mouth  of  the 
year  has  qidte  equaled  in  yield  the  corresfioiwling 
month  of  1874. 
Tlio  explanation  given  for  this  shrinkage  of 
milk  during  the  past  year  was,  that  the  feed 
grew  fastew  than  it  was  cousnnusl ;  tho  tender, 
Huccident  grass  became  dry  hay,  losing  the  ohier 
quality  of  milk  production.  This  points  to  the 
impirtance  of  supplementing  pasturage  wheu  it 
begins  to  fail. 
VALUE  OF  FODDER  CORN. 
He  mentioned  an  instance  where  one  of  Ids 
patrons  fed  fodder-com  to  supplement  pastm-- 
age.  This  patron's  Juius  udlk  was  3(5-100  per 
"cent,  better  tJi.an  tho  average  yield  of  the  factory 
for  the  same  time.  His  July  yield  was  90-100  of 
one  per  cent,  better  than  his  Juno,  and  10  86-100 
per  cent,  better  than  tJio  factory  average.  His 
August  loses  20  37-100  per  cent.,  but  is  9  34-100 
})(Tcent.  less  than  the  average  .Hlu-iukago.  His 
September  yield  loses  33  8-100  per  cent.,  but  is 
7  6-10  p!r  cent,  less  than  an  average  loss  of  the 
factory  for  the  time.  For  tho  four  mouths  men¬ 
tioned  this  gains  11  12-100  i>er  cent,  over 
tho  factory  average  for  the  samo  time,  and, 
after  deducting  his  increased  yield  for  June,  tlm 
ratio  of  his  shrinkage  is  8  6-100  per  oeut.  less 
than  that  sustained  by  the  factory.  This  record 
will  bo  suggestive  to  daii-jTuen  in  their  summer 
inauagemeut  of  cows.  It  shows  tho  imp.irtaiK'c 
of  supplcmenliug  pastiuage  by  sodiug,  or  by 
some  other  food. 
WHOLE-MILK  CHEESE  MAKING, 
was  the  subject  of  tho  jiaper  by  J.  G.  Cahoe. 
He  recoinmeuded  cutting  the  emds  lengthniso 
aud  crosswise,  and  no  further.  The  heating, 
during  the  scalding  process,  coutiunos  about  an 
hour  and  a  quarter.  Salt  is  applied  at  the  rate 
of  2>^  pounds  to  l.tHJU  pounds  of  milk.  Mr.  Ca¬ 
hoe  was  very  much  opposed  to  skim  cheese 
making,  aud  urged  tho  passage  of  a  law  to  pun¬ 
ish  the  making  of  coimterfeit  cheese. 
Mr.  J.  B.  Chavman  of  Madison  Co.  said  it  re¬ 
quired  more  bad  milk  to  make  a  pound  of  cheese 
than  it  does  of  good  milk.  He  gave  a  great  many 
causes  for  bad  milk,  aud  said  the  cheese  maker  is 
not  respouHible  for  those  conditions  over  which 
he  has  no  control.  He  indorsed  tho  truthful¬ 
ness  of  tlm  lactometer  iu  detecting  watered  milk, 
and  gave  instances  where  the  same  bad  been 
discovered  through  its  use. 
Seth  Bonfoy,  a  noted  cheese  maker  of  Her¬ 
kimer  Co.,  described  his  process  of  cheese  mak¬ 
ing.  Ho  sets  tJic  milk  at  82  deg.  Fahr.,  with 
perfectly  sweet  rennet,  sufllciont  to  eoagulato  tho 
mass  in  30  minutes  so  as  to  be  of  a  consistency 
not  too  Arm  and  clammy  i  but  of  a  brittle  texture, 
that  will  require  careful  cutting  ajirl  handling. 
If  carefully  handled  witli  (Ac  hand  and  carefully 
warmed,  the  whey  will  be  of  a  clear,  bright  straw 
color.  The  curd  should  be  largely  matured  iu  a 
temiieratme  of  about  92  dog.  Fahr..  aud  the 
finishing  at  94  to  98  dog.  should  he  short— not  to 
exceed  from  30  to  60  minutcH  The  heating  must 
be  slow,  and  as  far  as  practicable  from  the  sides 
of  the  vat.  The  enrd  should  be  handled  with 
tlie  hand  in  a  light  and  rather  lively  manner,  yet 
very  carefully  wliilo  warming,  aud  the  result  of 
every  move  closely  watched.  The  indications  of 
the  condition  of  the  milk,  and  the  result  of  right 
and  wrong  handling,  are  sure  and  uumistakable,  | 
but  are  not  easily  explained  unaccompanied  by  i 
practical  illustiatious.  Cheese  makers  should  bo  i 
good  judges  of  chccso. 
DAIRY  STOCK. 
This  was  the  subject  of  an  ckborato  and  valu- 
ble  paper  by  Leander  \V  ethiuiel  of  Boston,  aud 
was  read  at  the  evening  session.  Ho  said  the  i 
best  breed  of  cows  was  that  which,  from  a  given  , 
amount  of  feed,  will  produce  tho  largest  mess  of 
milk  suitable  for  butter  or  cheese.  Soil,  quality  I 
of  cattle,  breed  and  ])rice  are  to  be  considered.  : 
Short-Horns.  Holstcius  and  Swiss  oi’o  among  the  I 
largo  breeds ;  Devons,  Ayrshiros  aud  Jerseys  are 
of  the  small  breeds.  There  arc  some  good  cows 
among  tlic  socallwl  “  Natives." 
Ho  traced  the  liistory  of  tho  Short-Horns,  show¬ 
ing  that  before  thew  broednig  for  beef  tlicy  were 
groat  milk-producing  a iiinuls.  Of  the  Holstcius,  i 
Mr.  Mu-lek  of  i’eterlair'.)  rciwrls  an  average 
yield  per  cow.  dining  tho  year,  of  9,597  |)oimds 
of  milli.  The  Holst^iiiis  are  superior  in  tho  quan¬ 
tity  of  milk  produced,  wliil(>  tlio  qtuility  was 
shown  to  be  ns  good  as  the  nvcnigo.  Ho  thought 
the  Ayrshires  did  not  yield  as  much  milk  in  pro¬ 
portion  to  tho  place  they  iKiciipied  as  the  Short-  1 
Horns.  Dii  gootl  keep  tlioy  have  a  tendency  to 
fat  rather  than  milk.  The  Jersey  cow  produces 
the  hugest  amoimt  of  rich  amt  highly  colored 
erciuii  from  a  given  qnaiilily  of  milk.  | 
K.\porimons  have  shown  that  0.1;;'  quarts  of  | 
milk  from  a  .lorsoy  would  make  a  |)oiiiul  of  but¬ 
ter.  wliilo  Crossbreeds  roquirod  a  much  larger  , 
qiianlity.  From  Natives  II  quarts  of  milk  wore  i 
required  to  make  a  inmiid  of  butter.  Tuo5IA.s  1 
Motley’s  .Terscy  cow,  Flora,  iu  50  weeks  made 
iota  jioimds  of  butter  per  week.  Ho  thought 
the  yearly  average  of  .500  jiounds  of  huttor  per 
cow  may  one  <l.iy  bo  reached.  Tile  Guernsey  eow 
is  larger  than  tho  Jersey,  muEzle  broader,  eyes 
less  prominent  -nose  a  rich  yellow.  She  is 
smoother  and  more  rotund  in  form,  and  is  ro-  i 
markable  for  the  golden  color  of  tho  butter, 
wliieli  exi't'ls  that  of  tho  Jersey.  I 
Tlio  spoakor  said  there  wore  throo  olijects  in 
view  by  the- brceilei'.  1.  A  liberal  jiroductioii  of  ' 
milk.  2.  Tlio  formatiou  of  moat.  3.  Tho  pre¬ 
servation  of  stock.  Uofcrouco  must  he  had  as 
well  to  the  bull  ns  to  tlic  cow.  We.  must  soparato 
tho  fatty  and  nutritious  elemoiits  of  food  so  as  to 
liitroduco  them  into  the  circulation  with  as  little 
loss  as  possible.  Animals  that  give  lioh  milk  | 
will  fatten  well  and  ([uiokly.  Tho  fonnation  of  j 
milk  depends  upon  tho  activity  of  tlic  mammary 
glands  excited  by  breeding.  It  Is  tho  good  milch 
cow  that  makes  milk  of  her  feed  rather  than  fat. 
Those  ipLalities.  he  said,  ai'e  subject  to  horeditarjf  ' 
influences.  A  liberal  BU])ply  of  milk,  and  an  ap¬ 
titude  to  fatUei,  are  often  found  in  tho  sumo  ^ 
animal.  i 
Ho  thouglit  the  accumulation  of  hereditary  | 
tondmicioH,  nocessary  to  make  good  milch  cows,  i 
is  luulor  tho  control  i>f  <Ma,!  breeder.  Ho  nvged  | 
that  the  (lati  ymcn  breed  from  none  but  animals  j 
of  an  ascertained  and  fixed  tjqjc,  carefully  bred  ; 
m  a  lino  for  years,  regard  having  boon  had  to  t  he 
dcvoloiuncnt  of  heroditai'y  points.  Then  it  is 
that  “  like  begets  liko  ’’  in  tho  dairymen’s  herd  as 
in  Jsate’s  herd.  Ho  quoted  tlie  Arab  proverb;  | 
'•  Tlio  value  of  tlio  lioise  is  in  his  breeding,"  and  i 
said  tho  samo  applieil  to  tho  cow.  | 
Ho  was  in  lavor  of  cross  breeding  wheu  a 
tarmcr  is  unable  to  to  purchase  and  keep  liigli-  ] 
bred  stock.  The  breeder,  by  proper  selections,  j 
aud  by  joining  liko  cxcelicuces  and  iiropertios  iu  | 
size  aud  dam,  cannot  fail  to  imjirove  the  quality 
6f  stock.  Therefore,  to  improve  stock,  good 
blood  should  bo  on  both  sides.  The  dairyman,  in 
beginning  to  breed,  should  have  reference  to  tho 
kind  of  land  he  is  to  stock,  in  deturniiniiif  tlio 
breed  ho  i.i  to  bclect,  alwajs  reinenibering  ihat 
his  ideal  can  never  bo  fully  realized.  He  must 
decide  what  arc  dcsir.ahlo  qualities  for  him.  and 
cross  with  the  view  of  establishing  them.  Mr. 
Wetbkrel’s  aildresa  w:i8  able,  and  held  the  au¬ 
dience  in  close  attention  throughout. 
We  shall  refer  to  the  leading  points  in  some  of 
the  other  papers  in  another  ailicle. 
— — —  - 
THE  DAIRY  IN  RUSSIA. 
At  the  Dairy  Fail’  held  at  Binclairville,  Chau¬ 
tauqua  County,  N.  Y.,  iu  October  last,  Alexis 
Elishefi’,  a  young  gontleman  from  Russia,  read 
a  paper  giving  some  information  concerning  the 
progress  of  Dairying  in  Russia.  According  to 
this  xvritcr,  dairying  among  tlie  peasants  has 
been  conducted  in  a  very  rude  maimer.  For  iii- 
stauce,  the  poasaut,  he  says,  has  a  way  of  cool¬ 
ing  milk  with  frogs.  He  keeps  a  number  of  small 
frogs  in  his  dair>’  cellar  for  the  purpose  of  put¬ 
ting  into  his  millt.  His  idea  Is  that  these  cold 
creatures  ivill  take  tho  heat  out  of  the  milk,  and 
so  he  puts  them  iu  to  keep  the  milk  sweet  longer. 
Somewhat  recently,  however,  the  Government 
has  established  schools  for  educating  persons  in 
dairy  niunagcinent,  and  rapid  progress  is  being 
made  under  Uicir  leachiugs. 
Mr.  Elirheff.  in  speaking  on  this  point,  says : 
Oiir  provincial  Governments  have  adopted  a 
system  of  credit  for  helping  the  iieasaiit.  Wlieii- 
I  ever  a  neighborhood  of  peasants  wish  to  biiUd  a 
1  cheese  factory,  they  form  a  society  and  ask  for 
money  to  carry  out  their  design.  This  money  is 
lent  on  favorable  terms.  The  factories  are  being 
operated  quite  successfully,  netting  about  one 
cent  per  jxnind  for  milk.  i\gain,  om:  Govenmient 
has  eatalilLshed  a  school  for  toiiclniig  tho  practical 
iirt  of  daiiying  iqHm  the  most  improved  methods 
that  cun  be  found  lii  the  world.  For  my  own  use 
and  for  the  use  of  this  school,  it  Is  that  I  havo 
come  among  you  to  study  your  system  of  dairy¬ 
ing.  Two  years  ago  a  liuly  was  sent  to  France 
to  learn  how  to  make  the  fancy  brands  of  French 
result  than  the  above.  Mr.  Hahiub  foimd  that 
35  pounds  of  feed  given  to  an  Essex  pig  in  one 
week,  cost  37)^'  cents,  and  produced  manure 
worth  cents.  On  tho  other  hand.  Dr. 
Stprtkvant  has  given  the  cost  of  corn  in  one  of 
his  experimental  crops  at  cents  per  bushel, 
ouiilting  iulei'ost  and  taxes. 
Practical  men  are  always  slow  to  accept  ex- 
ti’ome  figures,  iu  such  cases.  Probably  tho 
most  it  would  be  safe  to  claim  as  faii’ly  witliin 
reach  of  the  average  farmer,  woidd  be  15  pounds 
cheese.  Other  agents  have  been  sent  to  other  |  of  pork  from  one  bushel  of  corn,  and  ilO  cents  a 
coiuitries  of  Europe  for  the  same  purpose,  and 
iiiforiiiatiou  emineutly  valuable  to  Russia’s  dairy¬ 
ing  interest  has  been  thus  obtained.  Bwedeu, 
HoUaiul,  England  and  the  German  Ktatos  havo 
been  visited,  and  iu;\v  iu  our  diiii’y  school  the  art 
of  making  nearly  all  of  tlieir  fancy  brands  of 
dairy  goods  is  being  taught.  Tlie  head  school  is 
near  Ivcr,  with  branches  being  ostablishod  at 
some  point  s  in  Euroiican  Russia.  At  this  school 
butter  and  chccso  making  is  taught  in  all  its 
branches ;  also  tho  care  of  stock,  the  coustriictiou 
of  barns  and  other  dairy  buildings.’’ 
Thus  it  will  be  seen  that  the  time  is  coming 
wheu  wo  aro  to  have  another  competitor  iu  dairy 
husbandry;  for  no  doubt,  so  soon  as  a  surplus 
of  choesi!  anil  butter  is  maiiiifactiired  in  Itiissia 
above  lioine  wants,  tlic  oiitJet  for  tliat  surplus 
will  go  to  tho  nations  that  now  get  thoii’  supply 
from  Amei’ica.  And  the  time  may  not  be  so  dis¬ 
tant.  us  Horiio  would  imagine,  since  tho  system  of 
(  iovernment  schools  renders  dairy  progress  more 
rapid  than  it  would  be  if  left  to  individual  en¬ 
terprise. 
FEEDING  FOR  PROFIT. 
The  difference  in  tho  feeding  capacity  of  hogs 
is  very  rciiuirkuble,  and  very  closely  related  to 
the  question  of  iirol'it.  It  appears,  according  to 
the  authority  of  JosErii  Hauiiik,  that  13  pomids  ! 
of  corn  per  week  are  siiHicient  to  sustain  an 
Essex  pig.  against  22  pouiuls  for  a  i;oimuou  jiig 
of  the  same  weight.  This  is  very  nearly  at  the 
rate  of  2  jioiuids  a  day  for  the  former,  and  3 
poimds  for  the  latter.  ^ 
It  also  appears,  from  the  oxporiuicnts  of  ISIr.  ; 
Haurih.  that  the  corn  fed  beyond  these  amounts  ' 
goes  to  iucrcaso  the  weight  of  the  animal,  at  the 
rate  of  about  2  pounds  of  corn  daily  for  I  pound 
of  drcssctl  pora.  If,  then,  wo  assume  that  tlicsc 
flgn  res  IS  irriHitly  represent  tho  di  iTuroncc  1  letwocu  i 
nativB  pigs  and  those  of  a  good  breed,  it  willful- 
low  that  when  corn  i.s  fed  to  the  latter,  at  thy 
rate  of  1  pounds  a  day,  it  gives  14bj  )W)Unds  of 
j)ork  to  a  bushel  of  grain,  while  in  tho  case  of 
the  native  pig,  a  feed  of  5  potinds  daily,  gives 
only  about  11.!^  poimds  of  pork  to  a  bushel  of 
corn.  , 
It  will  also  bo  seen  that  if  tho  daily  ration  is 
increabod  by  2  poiuids  in  both  cases,  tho  better 
bred  pig  will  give,  ou  a  consumption  of  6  pounds  ' 
a  day  over  19  pounds  of  porlito  a  bushel  of  corn,  i 
while  tho  common  pig,  on  a  daily  feed  of  7 
pounds,  gives  but  iioimds  of  pork  to  the 
bushel  of  grain.  On  those  results,  every  farmer  J 
can  make  his  own  cornmenls.  If  he  is  feeding 
for  profit,  lie  wui  see  at  a  glance  that  two  points  ■ 
aro  very  essential.  First,  he  must  have  a  goixl 
breed  of  pigs ;  after  that,  tho  gain  of  flesh  de¬ 
pends  on  a|)])etite  and  digestion. 
But  there  is  another  view  of  tho  case.  When 
jxirk  is  worth  8  cents  a  pound,  tho  well-bred  pig 
that  eats  4  pounds  of  corn  a  day.  jiays  tho 
farmer  2  cents  a  poiiiul  for  the  gi'aiii,  wliich  is 
equal  to  ^l.  16  per  bushel,  while  Uie  native  pig, 
on  a  consumption  of  5  iiounds  daily,  retiu’ixB  but 
9.3  cents  a  bushel  for  tlie  grain.  And  hero  again, 
if  the  ration  is  increased  a.s  before,  it  will  be  seen 
that  tho  better  pig,  with  a  doily  feed  of  6  pounds 
of  corn,  returns  i  1.54  a  bushel  for  what  it  cou- 
Bumos ;  while  the  native  pig,  on  a  ration  of  7 
pounds  a  day,  returns  $1,35  for  each  bushel  of 
com.  Tims  the  same  great  facts  ooutinually  re¬ 
appear,  that  tho  profit  of  feeding  depends  first, 
on  the  hreeil  of  hogs,  and  second  on  their 
capacity  to  coiiKiime  aud  digest  food. 
Koine  of  tho  above  results  are  beyond  the  i 
ordiiiai’y  range  of  experience,  but  they  are  not  j 
imjxissible,  and  iu  fact,  havo  all  of  them  been  , 
suiqmssed.  Nineteen  fionnds  of  pork  from  a  , 
Imshel  of  corn,  though  quite  remarkable,  is  not 
a  miracle,  James  Beckinohaji,  as  stated  iu  the 
Prairie  Famior,  obtained  22  ixnuuls  of  pork  from 
1  bushel  of  cooked  meal. 
The  mamu’c  of  a  corn-fed  hog,  acconling  to 
Mr.  Hauris,  is  worth  about  half  a  cent  for  every 
pomid  of  corn  consiiiiicd.  That  is  to  say,  a 
bu.shelof  com  weighing  58  povmds,  if  fed  to  hogs, 
will  yield  manure  worth  29  cents.  By  a  singular 
coincidence,  it  also  appears  from  the  late  experi¬ 
ment  of  Dr.  Ktuhteva-nt,  that  com  can  be  raised 
in  Massachusetts  at  a  cost  of  29  cents  jjer  bushel 
This  tiuikes  the  manure  of  a  good  pig  equal  in 
valiii!  to  tile  cost  of  tlie  feed-  A  results  so  ro- 
imarkahlo,  needs  to  be  well  proved  and  fortified 
by  experience.  But  it  seoma,  that  each  of  the 
authorities  here  cited  has  claimed  even  a  better 
bushel  as  tho  cost  of  tlio  coi'ii  iu  tlio  Eastern 
States.  Ah  to  the  dictum  of  Mr.  Harris  that  35 
pounds  of  feed  costing  373^  cents,  will  produce 
manure  worth  41%  cents,  however  true  it  may  bo 
in  chemistry,  it  is  not  uecessiu’ily  true  in  hus¬ 
bandry.  Conrad  Wilson. 
Kloatsburg,  N.  Y. 
■ - ♦♦♦ - 
ARE  LARGE  HOGS  PROFITABLE? 
The  question  is  not  an  unusual  one,  and  is  of 
such  a  chai'acter  that  it  cannot  bo  answeri'd  by  a 
direct  “  yoB  ’’  or  “  no.”  A  very  largo  number  of 
hogs  are  nuuketed  during  the  Kummer,  iitid  quite 
a  number  are  cut  iq)  by  butchers  and  sold  green 
from  the  bloek.  In  the  case  of  hogscutnpby 
butchers  wo  would  say  th.at  hogs  not  vjxH'Hsively 
fat  would  command  tho  highest  price,  n  ml  per¬ 
haps  small  hogs  ought  to  bo  preferred — small 
hogs  excesseively  fattened,  however,  we  should 
think  likely  b>  Ixi  mgarded  with  less  favor  than 
lai’ger  ones  only  modtiratoly  fattened.  In  tho 
case  of  hogs  cut  during  Uie  summer  time  in  tho 
regular  packing  houses,  wo  boliovo  hogs  of 
moderate  weights  would  be  in’eferred  to  hogs  of 
extremely  heavy  weights,  bei'anse,  if  for  no  other 
reason,  the  carcasses  can  bo  cooled  more  thor¬ 
oughly,  with  less  liability  to  loss  from  Honring. 
Besides,  iu  Hending  hogs  to  inai  ket  in  llui  sum¬ 
mer  when  Iho  weather  in  ordinarily  warm,  there 
can  be  no  question  that  hogs  only  moderately  fat 
can  be  .Jupped  with  gi’cater  safety  than  animals 
cxctessively  fat .  Ho  far  as  markets  aro  concern¬ 
ed.  wo  do  not  see  that  there  is  iiiiy  particular 
preference  shown  for  one  kiinl  of  hogs  over  tho 
other.  Our  corrosjKJiident  Hhonld  be  able  to 
answer  for  hhnsclf  as  to  whether  ho  can  produco 
one  with  greater  economy  than  tho  other.  Ho 
will  donlilless  find,  whether  he  make  a  specialty 
of  largo  hogs  or  small  ones,  that  tho  most  satis- 
factoiy  returns  will  not  bo  found  in  attempting 
to  bring  cither  to  tho  utmost  weight  of  which 
they  arc  captihlo  of  attaiiihig.  AVlieii  tho  anuual 
is  growing  it  will  givo  a  larger  Inereaso  iu 
weight  in  i*roportion  to  the  food  consiuned.  As 
the  aniiintl  tnereases  in  fatness  the  expense  of 
putting  on  aildiliumil  pounds  is  greatly  incrcasccf. 
The  cheapest  pound  is  the  first  pound,  the  cheap¬ 
est  one  liimdred  pounds  is  tho  first  one  hundred 
pounds,  while  the  dciirosl,  every  time  is  the  last. 
If  tho  fanner  has  a  given  quantity  of  corn,  which 
he  desires  to  feed  to  bogs  within  a  given  time,  ho 
will  find  mi  ro  profit  in  mcroasing  the  number  of 
swine  than  in  cudeavoriug  to  bring  a  few  animals 
to  a  gi'oat  weight.  If  a  hog  will  molio  a  good  re¬ 
turn  when  fed  to  400  poiuids,  ho  will  do  much 
better  if  fed  only  to  300  or  350,  and  an  experiracut 
may  show  that  the  last  50  pounds  is,  and  iierhaps 
the  last  100  is.  put  on  at  a  loss.  Tho  feeding  of 
swine  is  quite  a  problem,  and  wo  tnist  a  largo 
!  nuiulxi’  of  oui  readers  will  lake  the  ti’ouble  to 
ob.scrvo  tho  progress  they  make  ^weighing  often) 
imder  these  different  systems,  and  givo  us  tho 
result  of  theii’  observations. — Live  Stock  Jour  nal. 
••  -  - - 
BEST  FOOD  FOR  SWINE. 
WiiAT  would  bo  considered  the  best  food  for 
swine  in  summer  would  not  answer  the  same 
purpose  in  winter.  In  summer,  such  focal  should 
bo  given  as  would  keep  tho  animal  iu  an  improv¬ 
ing  condition,  and  would  cause  it  to  lay  on  A  littlo 
fat,  but  not  so  much  as  to  cau-so  it  to  suffer  from 
the  heat,  as  a  fat  i>orker  uudoubtciUy  does.  Cool¬ 
ing  foods,  such  as  plenty  of  yoiuig  clover  and 
bran  aud  middlings,  is  what  we  use  much  of,  not 
forgetting  to  give  regulai-  and  ahundant  supplies 
of  fresh,  cool  water.  In  putting  up  swine  for 
exhibition  puriiosos,  we  have  tried  many  djlforent 
kinds  of  foixl  for  tho  fall  exhibitions,  but  havo 
found  none  so  desirable  as  a  slop  made  of  corn 
I  and  oats  ground  together,  one- third  of  tho  forni- 
^  er,  by  measure,  to  two-thirdn.of  tho  latter.  One 
'  of  the  best  ways  to  prepare  it  is  to  scald  it  at 
J  night  and  feed  next  morning,  put  ou  tlie  mass 
nidv  enough  hot  water  to  thoroughly  moisten  it, 
aiifl  then  cover  up  the  barrel  tight  so  it  can  steam 
well,  and  mako  tho  mass  ttiellow,  and  nice  by 
nioriiing.  if  it  is  found  nndesirahlM  to  scald  it, 
moisten  tho  rnasa  with  water  and  then  put  in  one 
or  more  pans  of  aom’  milk — tliick  milk  or  clabber 
-  to  cauae  it  to  sour  ly  tho  time  it  is  used. 
Wo  use  botli  or  either  plan,  and  find  them  both 
good.  As  an  ordinai’y  summer  fes’d,  we  have 
found  this  food  to  answer  almost  aJl  purposes, 
though  we  do  not  feed  so  high  as  when  fceiling 
the  animals  lor  exhibition  piirpoHog,  as  experi¬ 
ence  has  abundantly  prov«-«3  that  the  breeding 
stock  should  not  be  very  fat,  onlv  iu  a  healthy 
growing  condition,  to  insure  healthy,  vigorous 
offspring.  Tlie  refuse  from  the  truck  jiatehes, 
such  us  tomatoes,  oiibljage,  ote.,  come  nicely  into 
play  for  Huiniiier  fowl  in  connection  ivitn  tho 
above  slop,  as  do  apples  -wiiidfallK — pears,  etc. 
—Amer,  Swine  and  FouUry  Journal. 
