<5 
Haio  liusli; 
THE  SKIMMED  MILK  QUESTION  AT  THE 
WEST. 
At  the  reoejit  (Viuvention  of  Illinoix  Dahyiueu 
the  practice  of  Jiiaklug  akiiumed  milk  chceHo  was 
strongly  condemned  and  the  following  rcs(>hi- 
tions  unanimously  paased :  "That  the  making 
of  skimmed  and  partly  skimmed  milk  into  cheese 
i»  detrimental  to  the  dauy  business.  It  tempts 
and  facibtatea  cheating,  makes  it  practicable  for 
the  dishonest  to  sell  as  good,  an  inferior  article 
of  cheese,  and  thus  imjiose  upon  the  consumer. 
This  impaii's  confidence  in  all  cheese  mauufac- 
timed  in  the  region  where  skimmed  milk  cheese 
is  made  ;  damages  its  reputation.  diniiTiislics  its 
consumption,  decreas«’s  its  salability,  depresses 
its  market  price,  and  results  in  the  end  in  loss  to 
the  milk  producers  and  cheese  manufactnrors. 
Therefore,  it  is  the  judgment  of  this  Convention 
that  the  best  intercstfl  of  the  dairy  business  of 
this  Htate  demand  that  making  skimmed  cliecse 
be  discontinued  and  tliat  full  cream  cheese  only 
be  matle,’" 
The  wcond  rosolntion  is  as  follows  : — "  That 
we  petition  oiu-  Legislatme  to  pass  a  law'  requir¬ 
ing  mannfactiu-crs  to  brand  all  cheese  made,  so 
as  to  imlicate  whether  skiamu'd.  partly  skimmed 
or  full  cream — brand  to  be  on  bandage  and  with 
indelible  ink.  /Uso  the  name  of  the  makm'.” 
Thesa  resolutions  are  all  pi'oper  enough,  and 
they  doubtless  represent  the  views  of  whole-milk 
cheese  makers  in  tither  Htates  ta-side  Illinois,  lint 
we  doubt  whether  tliey  will  have  any  influence 
in  stopping  the  make  of  skimuied  ctwese.  since 
pi-rsoms  are  ni>l  wanting  who  will  eoutinue  to 
make  sueh  cheese,  so  long  as  it  proves  protltahle. 
The  second  resolution  will  he  of  little  or  no 
value  to  consumiTS  should  it  he.(*ome  a  law.  be¬ 
cause  it  does  not  go  far  enough.  Jt  does  not  put 
any  restrictions  upon  sliipjjers  or  dealers  in 
cheese.  They  are  at  liberty  to  dufaee  Ihe  marks 
and  brands  maxlo  by  the  maimfactuvi'r  and  then 
sell  the  cheese  for  what  they  choose  to  call  it. 
The  practice  of  erasing  marks  onho.\esor  cheese 
is  quite  common  with  some  dealers  both  at  home 
and  abroad,  and  would  not  all  marks  on  the  buud- 
age  bo  hkely  to  he  removed  whenever  it  w’as  the 
interest  of  those  parties  hi  ('rase  the  same.  Again, 
how  svould  such  a  law  reac'li  manufacturers  who 
nianufactured  from  whole-milk  and  workfsl  out 
the  cream  during  the  j)roceHfl  of  making  as  efl'ee- 
tually  as  if  the  milk  had  Ixeu  skimmed.  But 
there  is  a  way  of  breaking  up  the  praetiee  of 
making  cheese  from  skimmed  milk.  If  dealers 
would  agree  not  to  handh*  sucii  cl»eese  at  any  1 
price,  leaving  it  on  tlie  maker  s  hands,  we  appre-  I 
bend  a  deathblow  must  he  given  to  the  practice. 
A  law  eotiqs'lliiig  mailers  to  brand  skimmed 
cheese,  may  he  useful  to  dealers  who  are  not 
able  to  tell  the  diflereuee  between  a  w  hole-milk 
cheese  and  one  partly  slciiumed,  but  so  long  as 
they  are  not  restrained  from  selling  according  to 
the  brand,  the  law  would  only  he  a  cmmiiig  de¬ 
vice  to  help  ceTtaiu  dealers. 
It  is  sometimes  said  by  Rhipjwrs  and  cheese  ; 
Imyers  that  our  skim  cluH’.se  manufacturers  will 
ruin  the  reputation  of  Atnericaii  cheese  in  foreign 
markets  and  especially  in  the  English  market, 
(ij'aitting  that  tlii.s  In'  true,  some  explanati(»n  is 
needed  wliy  the  Dutch  skimmed  chee.se  sidls  in 
England  often  for  ipiite  as  much  as  the  "  fancy 
cheese"  fnnn our  be.st  wlmlo-milk  factoi  ies.  'J'hiiH 
for  instance,  on  the  13th  of  December,  IHTri, 
extra  flue  Americuii  is  quoted  in  London  at  BSs. 
to  Gfls.  sterling  per  cwt.,  while  Edams — a  Butch 
skimmed  cheese-  is  (pioted  at  70s.  jier  ewt..  oi¬ 
ls.  nlmve  Is'st  American, 
We  are  not  sure  but  it  would  be  a  goisi  thing 
for  oiir  skim  cheese  mnimfacturo  if  all  the  Stab's 
should  pass  a  law  requuiug  all  ehei'.st'  to  be 
branded  and  sold  for  what  it  is.  In  that  cas<i 
perhaps  tlu'  skim  cheese  men  would  so  Improve 
their  product  that  it  would  ont«(^ll  that  made  at 
whole-milk  factories. 
- - 
A  NEW  BUTTER  WORKER. 
There  was  a  new-  butter  worker  ou  exhibition 
at  the  Now  York  Stab'  Dairymen's  Convention  at 
Norwich  that  differs  .>10  much  from  those  in  gen¬ 
eral  use  as  Ui  mi'ril  notico.  The  bedpiee**  nn 
which  the  butter  is  placed  is  IVet  long  by  tw-o 
feet  wide,  slightly  inclined  so  that  the  hiiltei-milk 
will  readily  pass  off.  It  sUmds  iijsui  legs,  and  a 
cornigatc'd  roller  is  so  arranged  that  by  tuniing  • 
a  crank  it  traverses  the  whole  length  of  the  bed- 
picce  pressing  the  bntterruilk  out  and  leaving  the 
upjjer  surface  of  the  Vmtter  uijtched.  The  cor¬ 
rugated  roller  does  not  toueli  the  hedpieoe,  and 
hence  the  butter  is  not  ground  against  the  two 
surfaces.  By  reversing  the  crank  the  butter  is 
rolled  up  iuto  a  roll  and  may  then  be  again  flat-  : 
toned  out  with  a  notclnsl  surface,  as  In  tlje  first 
operation.  The  corrugated  roller  has  eight  cor¬ 
rugations  about  ^itha  of  an  inch  deep  and 
apart  at  the  BUrfaco  or  extremities  of  the  corru¬ 
gations.  Springs  are  an-anged  at  either  end  of 
the  roll  BO  that  it  yields  more  or  lesa  to  the  but¬ 
ter  as  it  moves  over  it.  The  principle  involved 
in  its  operation  is  to  press  the  buttermilk  out  in 
a  way  similar  to  that  of  the  ladle  whi'u  usial  by 
baud.  From  the  testimony  of  Imtb-r  inukers  who 
were  present  at  the  Convention,  and  who  had 
ustsl  tliis  machine  during  the  past  season,  and  it 
was  rt'comnieiided  as  doing  its  work  witli  rapidity 
and  without  injury  to  the  grain  of  the  butter. 
The  machine  was  shown  by  G.  W.  Cunninuham 
of  (flieuaogo,  whom  wc  understood  also  to  be  the 
iuveutor. 
- - 
JUDGING  THE  QUALITY  OF  BUTTER. 
Those  who  have  been  placed  on  committees 
for  judging  butter  at  fairs  or  other  exhibitions 
where  dairy  products  are  shown,  have  often  felt 
a  dirticulty  in  disoriminatlug  pi-o))erly  betweeu 
the  different  samples.  A  correspoiident  of  the 
Country  ftentlomun  proposes  a  scale  of  imints  to 
mi’ot  cjises  of  this  kind,  the  points  also  to  hn  ob¬ 
served  by  dalryiiUMi  in  making  and  dealers  In  buy¬ 
ing  butter.  He  suggests  10  pniiits  of  excellence 
on  a  scale  of  100  points  for  perfection,  no  one 
scale  to  exceed  10  i«)ints.  Thus,  for  iustauce,  a 
sample  having  the  following  would  lack  porfeo- 
tioii  by  24  points. 
1.  Textiirf' or  solidity  lia*...,.... .  b 
2.  iloliir . .  . .  9 
a.  Flavor  en tidied  by  feed  of  cows .  7 
4.  (Juullty  and  duamlty  of  salt .  H 
u.  Freeness  from  streulcs  . .  ti 
(i.  do.  Undo  or  white  specks .  8 
7.  Freoness  from  randillty .  7 
9.  do.  artiUuiul  culuniiK .  (i 
y.  do.  bultenullk... .  !i 
10.  do.  Uiluts . 3 
.Making  In  nil,,, . . . .  70 
or  24  points  lacking  for  perfection. 
At  till!  recent  DairjTiieu’s  Coiiventiou  at  Nor- 
wicli.  when  the  committee  011  dairy  priKlucts  were 
appointed  wo  suggested  that  the  exhibitors  bo 
made  the  judges.  The  work  of  the  committee 
was  to  take  sample-s  of  butter  I'roui  tiie  ditfereut 
paitkagi's  and  plane  them  011  plates  with  appro- 
pi  iale  iiumlx-i-H  correspouding  with  the  packages 
and  then  givt'  th<'  sampJe.s  to  the  judges.  On 
this  plan  the  judges  are  not  ahlu  to  distinguish 
their  own  butter,  and  when  the  award  is  made 
the  eoiiiioittee,  011  rere'iTing  to  the  number,  can 
readily  tell  the  package,  and  the  exliilntoi's  them¬ 
selves.  being  the  judgi's  and  agreeing  011  the 
awards,  can  have  no  caii.se  (o  complain  or  make 
charges  that  any  outside  iiillueiu'e  has  been 
hroiight  to  hear  on  the  judges  in  making  their 
iiwaids.  The  plan  works  well,  and  wc  coruiueiid 
it  to  the  attention  of  Pair  (Niiumittees. 
BUTTER  MAKING. 
In  the  Uitrai.  New-Vobkeu  of  Nov.  20,  page 
.331,  is  an  article  entitled  "  Something  New  in 
Butter  Making."  After  carefully  reading  it.  it 
occurred  to  me  to  experiment  alittle  ami  aeo  bow 
milch  milk  It  would  take  to  make  a  pound  of  but- 
t('r,  1  am  milking  hiittwocows  at  this  tune,  and 
they  havi'  hi-eii  in  milk  for  one  year,  and  one  is 
now  farrow.  They  an-  fed  on  nothing  hut  hay 
and  corn  stalks,  and  are  a  mixture  of  Short-Horn 
and  .lerscy.  They  ari'  not  in  a  full  flow  of  milk 
at  this  Unu',  'I'lu'  milk  is  set  in  tin  pans  to  the 
depth  of  IJi  incli ;  milk  i.s  strained  into  the  jiaiis 
at  time  of  milking  and  set  away.  .\t  niglit  the 
morning’s  milk  is  set  upon  hot  water  and  heated, 
hut  not  to  the  boiling  point,  and  is  then  set  away 
till  next  iiioriuiig  when  it  is  Hkimmod.  Tlie  night’s 
milk  is  treated  in  the  samo  maimer.  The  milk 
is  allowed  to  stand  24  hours  before  skimmuig. 
We  have  practiced  this  way  with  oiir  milk  for  a 
umnbcr  of  years,  thinking  we  make  more  and 
lietter  butter,  and  have  no  trouble  to  make  good 
butter  ill  warm  weather. 
My  figures  are  those:— 13  lbs.  and  13  oz.  of 
milk  made  1  lb.  and  1  oz.  of  hntfer.  Mr.  Hivu- 
iiiN  should  have  made  tJie  same  amount  of  butter 
by  his  process  from  alioiit  11  lbs.  of  milk,  accord¬ 
ing  to  his  statement.  But  I  think  it  must  take 
more  ^miinds  of  milk  to  tnake  a  pound  of  butter 
on  grass  than  when  civws  are  in  the  barn  and  fed 
on  hay  and  stalks ;  and  better  still,  if  they  can 
have  some  kind  of  a  mess  as  meal  provender  and 
such  like,  with  sviiue  roots. 
Uninpslure  Co.,  >la.s.s.  L.  P.  Woecott. 
THE  DAIRY  IN  ILLINOIS. 
Accoruino  to  Dr.  Joseph  TEEXof  Elgin,  there 
are  20(1  cheese  factories  in  Illinois.  Elgin,  which 
is  situated  about  40  miles  in  a  northerly  direction 
from  Chicago,  is  tho  center  of  a  flourishing  dairy 
•section,  and  at  Elgin  there  is  a  Dairy  Board  of 
Trade,  at  which  large  transactions  in  dairy  pi’o- 
duce  arc  made  from  week  to  week.  The  salen  of 
dairy  goods  dining  the  past  aeason  at  this  market 
were  ol'  cheese,  3.083,206  pounds  and  of  butter 
226,175  pounds,  amounting  in  the  aggregate  to 
•'j540, 300.16.  There  is  a  ooiidensed  milk  factory 
at  Elgin,  and  large  sliipnieuts  of  fj-<ysh  milk  are 
made  also  from  this  point  to  Chicago,  The  num- 
Ijer  of  milch  cows  in  IllinoiB  is  put  at  2,000,000. 
This,  we  should  aay,  ib  too  high  an  estimate,  as 
tlie  last  census  gave  the  number  at  850,340,  and 
it  hardly  Boems  iKissible  that  this  number  has 
been  more  than  doubled  during  the  last  five  years. 
(TIk  liorsnnaii. 
THE  CALIFORNIA  TROTTING  HORSE. 
Some  of  the  best  trotting  li(.irHcs  of  recent 
time  have  hci'n  reared  in  (’aliroriun.  Jlr.  A.  T. 
Dunbar,  in  the  .Stockton  Independent,  advocates 
the  claims  of  California  as  the  bi'.st  climate  for 
breeding  horses.  Some  reasons  for  which  opiu- 
kiTi  wo  rpiote : 
The  llbroUH  material  of  the  ransclo  of  tho  Oal- 
iforiiia  horse  is  of  a  liner  and  better  quality  than 
tliat  of  the  horses  of  any  other  country  I  ever 
saw,  bocanse  of  the  peeuliai-  dry  feed,  an  analo¬ 
gy  may  be  sought  in  the  best  cured  tea ;  there 
is  not  that  amount  of  water  ikawn  into  tho  sys¬ 
tem.  Hence  the  tim'.  ela-stic  fiber  of  the  flesh  is 
a  prominent  feature  in  their  miraculous  endur¬ 
ance.  Hiqierior  to  either  their  symmctrioal 
framework,  their  line,  elastic  llbrou.s  inusclos, 
or  thou-  rapid  motion,  is  tlieii-  large  hreatliiug 
apparatus.  The  result  of  pure  air,  well  cured 
hay  and  sti-iiw  without  dust,  mold  or  rii.st.  Tho 
machinery  of  a  horse  may  be  as  ixrfeet  as  that 
of  a  well  arranged  locomotive.  wiUi  powerful 
liingB  und  a  larnyx  well  developed,  but  without 
a  large,  well  tk-veloped  nasal  chuuuel  and  open, 
leafy-Uko  nosti-il,  all  the  other  perfect  qualities 
will  avail  him  nothing,  no  more  than  a  large  fur- 
uaco  and  Isjih-r  in  tho  locomotive  without  (halt. 
Both  clasH('s  of  the  progeny  of  hor.si.'s  imported 
(if  the  term  will  ajiply  to  tliose  brought  from  tho 
sister  States  as  it  does  from  foreign  ('ountries) 
are  similarly  alTc(!t('d  by  climate,  food  and  edu¬ 
cation,  their  motion  becomes  moi-e  rapid,  in  fact 
this  happens  to  both  man  and  bi'ivst.  This  rapid 
motion,  whether  native  or  acquired,  is  dcstiued 
to  place  them  in  a  iiiiirh  mon' noticeahle  position 
when  better  understood  than  even  the  gn'at  fiat 
of  Occident  has  (lom*.  Had  old  Haiuhletonian 
been  bred  to  as  many  clioii'e  mnstang  nuu-es  u-s 
he  has  been  to  otlmrs,  however  select  and  well 
bred,  he  would  have  produced  more  and  faster 
trotters  in  the  aggregat('  than  ho  has  done.  No 
single  family  has  shown  ('qual  merit  witli  Bruno 
and  Brnnctte,  and  their  dam,  the  little  Canadian 
niiii-e,  would  not  compare  favoittbly  with  select 
iiinstangs,  so  tliat  wi*  think  tliat  California 
breeders  have  a  miclens  in  tlieir  native  horse 
that,  wer('  they  in  Kentucky,  increased  speed 
would  he  the  result.  'I’he  Infusion  of  Pilot  blood 
would  be  superseded  by  the  nior(!  riqiid  motiouof 
the  mustang. 
Of  Occident  himself  the  same  wnti'i-  says :  —Oc¬ 
cident.  considering  his  age  and  advantages — hav¬ 
ing  hut  (Hie  cross — has  placed  himsvjf  as  the  rep- 
rpsentwlive  California  hotting  liiirs(',  not  only 
1  at  Uie  lii-ad  of  the  United  States,  but  of  Uu' 
world.  Contrast  thi-  mnnlK'r  of  horses  in  Cali¬ 
fornia  with  that  of  the  other  MUti's  and  the 
world,  as  only  in  this  way  can  a  jiidii'ious  (?oiii- 
purisoii  lie  made,  and  it  will  be  fully  one  flioii- 
sand  to  one,  Oeeideut’s  (‘diicafion  contrasts 
strangely  with  the  sons  of  sci('iiee,  in  the  hret'd- 
iiig  and  handling  of  hor.ses.  He  learned  the 
aiphaliut  of  work  in  a  dirt  wagon,  his  jogging 
exercise  in  an  oxeavatiun  eart  and  his  scrapes 
and  speeding  exercise  in  a  poultry  wagon.  Mrs. 
- told  me  tliat  many  a  struggle  she  wituesaed 
in  company  with  the  owner  nud  his  wife,  witli 
fast  nags  and  light  vehicJ('.s  ■Occident  always 
being  vietorions.  Goldsiultli  Jlaid.  Oeeidont, 
Smuggler  and  Bod  Cloud  grow  up  as  rustics, 
until  flvo  year.s  old,  and  I  might  add  Hora  Tem¬ 
ple,  I.ady  niorii  and  Dexter,  who,  from  their 
turbulent  sjiirits,  refused  to  do  much  more  than 
contend  until  after  that  age. 
■ 
BREAKING  COLTS. 
In  the  UiiRAi,  of  ,Jnn.  1.  "Working  Fanuor” 
gave  some  ideas  ou  Inc.akiiig  colts  to  which  we 
propose  to  oiiti'i-  protest  by  your  leave  : 
■•Working  Farmer"  holds  that  the  cr.rrect 
system  is  to  let  the  colt  rnii  till  three  years  old. 
then  catch  him  (if  you  can)  and  teach  him  evci7 
thing  t)u'  first  day.  He  thinlis  tho  time  spent 
toying  with  and  teaching  the  colt  to  lead  wliilo  it 
is  with  its  motlier  as  lost.  We  are  aware  that  it 
is  not  practical  to  have,  colts  broken  to  halter 
and  gentl()d so  as  to  he  caught  in  the  field,  etc., 
where  large  niimberH  are  raised  ;  but  the  large 
majority  of  our  hors('s  are  bred  by  siiiali  fanners 
who  raise  from  one  to  four  each  year,  and  we 
know  by  expcii('uce  that  this  geutloiiig  process  is 
practical. 
"  Working  Farmer  "  giv(;s  an  instance  of  his 
aucca'ss  in  breaking  his  Htallion,  of  trotting  stock, 
and  by  the  way  wc  would  much  rather  handle  a 
stallion  iXilt  that  hod  never  been  handled,  than  a 
filly  or  a  gelding,  fiom  the  fact  they  have  Icmb 
fear  and  better  horse  sense  tlian  geldings  and 
tillye  generally. 
Ah  .m  offset  to  ••  Working  Fanner'B”  example, 
I  will  give  one  and  not  an  uncommon  one.  A 
nc-lghhor  of  ours  who  is  breeding  trotting  stock 
quite  extensively,  had  his  favorite  filly  ruin  her- 
Bclf  when  hiU'hed  witli  a  .shoiig  rope  halter  for 
the  first  time.  Sho  had  never  been  handled  and 
was  wild  and  strong,  and  when  couqjelied  to 
stand  when  tied,  she  atruggled^nd^Jnew  herself 
and  injured  her  neck  and  back,  and  has  never  re¬ 
covered.  Her  owner  has  his  colts  iill  broke  to 
lend  and  stand  twl  as  somi  a.s  wciiiicd  now. 
Again,  wc  object  to  the  .amount  of  work  given 
the  first  day.  Wo  would  prefer  not  to  load  the 
colt  the  first  day  ;  in  fact  if  wc  hoped  to  make  a 
trotter  of  him  I  would  prefer  to  never  ])ull  him 
hard.  Ohio  Boy. 
Harlem  Springs.  Ohio. 
MORGAN  HORSES. 
At  a  meeting  of  the  Vennont  Board  of  -Ygri- 
culturc,  held  at  Ludlow,  Albert  Chapman  read  a 
paper  on  the  breed  of  horses  for  Vermont,  full 
of  interest.  A  long  and  interesting  diacussion 
followed  upon  the  seveml  points  presented.  He 
said  that  tho  reason  why  Vermout  horses  have 
■sUsxl  so  high  was  hei-aiise  they  liave  been  so 
w('ll  bred.  The  Morgan  horses  have  given  the 
Ktute  tt  repututiOu.  and  is  the  race  which  should 
be  brought  forward  again  for  s(>rvice,  while  they 
IKisseas  (jiialities  of  sixed  equal  to  any  which 
have  been  introduced  to  public  notice  since  theh 
day.  They  wall  endure  more  service  than  the 
thoroughbred.  The  cross  of  the  jMorgan  with 
the  Caiiiidinn  horsi.'  was  cousidcred  next.  Tho 
latter  were  iiubmils  of  great  hardiiu'ss.  From  an 
early  ago  lu'  iiihci  lts  the  lot  of  toil  ao  that  what¬ 
ever  commanded  to  do,  he  must  perform  or  die, 
and  it  is  a  singular  fact  that  Ciiuadian  horses  do 
not  appreciate  gentleness  oi-  Idiidiie  is. 
Tho  pacing  horse  in  a  cross  was  iie.xt  con- 
sidori’d  in  malcing  good  trotters,  wliile  the  Mor¬ 
gans  make  horse.s  of  style,  action  and  build,  and 
also  make  good  animals  for  all  worknu  tho  farm, 
carriage  and  driving  horses;  th(\v  also  make 
good  tiYittors.  A  large  proportion  of  them  when 
priijicrly  crossed  prove  fast ;  at  uiij-  rate  good 
cros.scs  always  ])rodiice  good  road.-ders.  The 
past  record  of  tho  speed  of  the  Morgan  hor.ses 
was  given,  and  scvcnil  striking  inBtanc(»s  cit(d 
proriug  that  sev(-ral  of  the  fast(>st  horses  this 
country  has  produci^d  were  of  this  breed.  More 
blame  attncliod  to  Vermont,  for  the  dccliiio  of 
this  breed,  than  to  any  other  seetion  by  accept¬ 
ing  the  .staU'inenU  flint  other  hiTeds  were  the 
speediest,  which  the  record  does  not  sustain  in 
fact.  The  best  produced,  and  those  bringing 
the  highest  ])riccs,  were  I  hose  bred  from  larger 
siz('d  dams  and  smaller  sires.  He  coiicliided  by 
reading  a  i-(.!Coid  preiiared  by  lilm  of  tlie  speed 
and  sales  of  .Morgan  horses  as  comparod  with 
other  breeds.  Nniie  failed  to  leavu  from  Chap- 
muii’s  earae.st  and  positive  maiiuor  that  ho  was 
an  able  advocate  of  Morgan  horses. 
♦  -  . 
STABLE  FLOORS.  _ 
The  (iennaiitowu  Tehgrnph  says  :  The  long- 
dfliated  question  as  to  the  hesi  mateiial  for 
Btahle  floiir.s.  is  being  revived.  \  clay  floor  was 
held  out  for  years,  iiini  siicli  was  the  earnestness 
of  its  advnoati's  and  the  many  arguineiits 
brought  to  hear  upon  it,  Hint  we  were  induced 
Homo  lifreeu  to  twenty  years  ago  te  try  it.  in 
three  or  four  mouths  we  bud  tJic  plaulis  back 
again,  being  sos'crcly  satisfied  of  the  disadvan¬ 
tages  of  clay  for  horses.  Our  present  floor  of 
plaiiK  is  simply  inclined  a  little  from  front  to 
rear,  where  the  usual  glitter  is  made  to  curry  off 
the  liquid  voidiiigs.  We  do  not  believe  in  sand, 
eoiil  ashes,  sawdust.  aMiihulUiiii.  flags,  cohble- 
KtoiiuH,  or  any  of  these  inodi'i  ii  devices  to  injure 
horses.  Thus  fai-  we  have  ncvi'i*  noticed  that 
this  little  iiiclinutiou  wu.s  hi  any  way  injurious  ; 
and  we  doubt  whether  thfi  winuk'n  grating 
placed  over  the  plunking  would  lie  advisable  on 
the  ground  that  the  animal  would  he  no  luoro 
comfortable,  while  tliis  movable  grating  or 
second  floor  might  lead  to  accidents.  When  a 
person  can  keep  horsc-s  in  good,  sound,  healthy 
condition  for  from  five  to  seven  years,  as  we 
have  done  on  a  caretiilly-eonstnicted  planlc 
flooring,  inclining  a  little  to  the  roar,  it  is  just  as 
well  to  b(!  satisfied  with  it. 
— - - 
CARE  OF  HORSES. 
The  Loudon  Hor.se  Book  say.3:  -All  horses 
must  not  be  fed  on  the  samerjroportioii,  without 
regard  to  their  ages,  tlu'ir  constitution  and  their 
work;  because  the  impropriety  of  sneb  0  pruc- 
ti(.i('  is  self  evident.  Yet  it  is  constantly  done, 
and  Is  the  basis  of  disease  of  evciy  kind. 
Never  use  had  hay  wu  account  of  cheapness, 
because  there  Is  no  proi>er  nourishment  in  it. 
Damaged  corn  is  exceeding  injurious,  because 
it  brings  on  Inflammation  of  the  bowels  and  skin 
disease.  Chaff  is  hotter  for  old  horses  tlian  hay, 
because  they  can  chew  and  dige.st  It  better. 
When  a  hoi-se  is  worked  hard  its  fond  should 
be  chiefly  oats ;  if  not  worked  hard  its  food 
should  chiefly  be  liay,  becau-sii  oats  supply  more 
noiirlHlimeut  and  tiesh-makiug  material  than  any 
other  kind  of  food  :  hay  not  so  iniicli. 
Itttck  feeding  ia  wasU-fnJ.  The  bettor  plan  is 
to  feed  with  chop{)od  hay,  from  a  manger,  be- 
caiiBO  the  food  i.s  not  Hien  thiown  out.  and  i.s 
more  easily  chewed  and  digested. 
BprliiJile  the  hay  with  water  tliat  has  salt  dis¬ 
solved  in  it,  because  it  i.s  pleasing  to  tho  aiiimars 
taste  and  the  hay  is  moro  easily  digested.  A  tea- 
spoonful  of  salt  in  a  ’oucket  of  water  is  sufficient. 
