MOOiRE’S  RURAL  NEW-YORKER. 
Jiiiri)  ^jusb;uih‘iL 
EXPERIMENT  IN  SETTING  MILK  ON  THE 
SWEDISH  SYSTEM. 
JIu.  II.  O.  FrtKi’.MAN  of  (lliou.ingo,  writes  iis 
as  follows  Vour  invaluable  work.  Wiixarii’h 
‘  I'raclical  IJiittor  I?<jok.’  that  shoul.l  be  in  tlu- 
hauds  of  all  dainuneii,  has  npenail  my  eyes  t«i 
the  lull  extent  of  thoii'  orbits  in  the  result  of 
some  late  experiment. s  mf«le  as  sugge.sted  in  the 
work.  Ill  order  to  be  ii.s  practical  as  the  liook,  if 
that  were  possible.  1  go  right  at  the  resnUs ;  yet 
I  must  diverge  a  little,  for  when  I  read  yonr  re¬ 
port  of  tho  Swedish  system  of  setting  milk.  I 
made  up  my  mind  that  tho  man  who  wrote  that 
book  had  better  huve  left  out  the  plan  followed 
in  that  far-olT,  isolntod  I'cgion.  Hut  I  liad  the 
misfortune  or  good  fortuno  to  have  under  mj' 
charge  one  creamery  in  which  the  spring  of  water 
was  unusually  cold,  standing  at  42  to  44  dogs., 
Fahr.  Upon  closo  of  the  season's  business  of 
1875,  1  found  this  creamery  had  given  more  but¬ 
ter  from  a  given  quantity  of  milk  than  others 
where  the  water  was  not  so  cold.  I  at  once  con¬ 
ceived  tho  idea  tliat  iierhaps  those  Swodos  did 
know  some  things  wliich  wo  Yankees  had  not  yet 
practiced,  and  that  VVii.i.aiid'h  •  IVactical  IJnttcr 
Hook’  was  wTilten  liy  a  man  who  desireil  to  place 
heforo  tho  American  ilniiyman  snoh  facts  as  had 
como  to  his  knowledge,  relying  upon  the  mtelli- 
gonce  of  last-mentioned  peoples  to  use  them  or 
ignore  them.  I  tried  the  plan  with  tho  followdng 
I’esnit : 
“  I  used  tho  milk  from  one  cow,  stirred  it  well 
before  dividing  equally  Into  the  glass  milk-tesL- 
ers,  holding  one  pint  each.  1  Maced  one  tester, 
after  lllling,  in  a  room  the  tenqieratnre  of  which 
w-ns  G2  (legs.  Falu-, ;  tho  other  tester,  filled  with 
tim  same  qitaiity  of  milk,  was  placed  in  an  ice 
bath  and  reduced  to  a  tcnqioriituro  of  83  degs. 
Falrn.  and  within  two  feet  of  first  tester.  In 
throe  hours  after  setting,  the  oiion  air  tester 
showed  just  5  dugs,  of  ereiun  the  ice  hath  tester 
25  degs.  of  cream.  After  setting  20  hours  thc 
opeii  air  tester  iiuToased  its  i>crceiitago  of  cream 
up  to  12  degs.  and  the  ice  hath  tester  dccieiweii 
to  18  degs.  The  tlccrea.se  of  tiui  latter  from  25 
to  18  degs.  may  he  explained  by  you  inoro  to 
one’s  satisfaction  tlian  I  am  able  to  give.  I  as- 
Hiiiiic  the  sudden  l  i.iing  of  cream  carried  with  it 
from  the  milk  miiuihiutj  tlie  cream  biund  tjiit  it 
did  not  want  long  in  its  company,  nn<l  tliorefore 
reject etl  it.  Some  may  argue  that  tin;  slow  rising 
of  cream  in  tho  open  air  tester  was  agnaranU'o 
of  its  superior  ricliness  tt>  that  in  the  ice  bath, 
Ho  thi.s  as  it  may,  after  ,')ll  lion rs' standing  the 
open  air  tester  contracted  its  cr<!am  to  10  degs. 
and  the  ice  bath  fester  to  17  degs.  Hy  placing 
tho  former  betwoou  myself  and  a  bright  light, 
the  milk  was  so  ojiaiiuo  that  no  liglit  could  bo 
seen  tliroiigh  it,  while  tlie  latter  looked  more 
like  whey  from  the  hands  of  a  lirsUcla.ss  cheese 
maker,  and  it  was,  as  compared  with  its  mate, 
qidte  Ininsinireiit.” 
It  is  evident,  from  tho  above  descriptiou,  that 
tho  sepanition  of  the  cream  from  tho  milk  iutho 
ice  bath  tipster  was  much  more  perfect  than  that 
in  the  open  air  tester.  We  are  glad  attention  is 
being  oalled  to  tho  Hnedish  spslem  of  setting 
milk,  and  that  our  hniter  dah'ymou  are  Hiding 
tho  practice  w’ortliy  of  study  and  adofition. 
*  - - ♦♦♦ - - 
BUTTER  MAKING  IN  FRANKLIN  CO.,  N.  Y. 
Mk.  L.  J).  Haddock  of  Malouo,  Fiankliii  Oo., 
N.  Y.,  ill  his  jiaper  before  tUe  Americau  Conven¬ 
tion  at  lU-iiue,  refers  to  sonio  of  tho  advantages 
of  butter  making  at  factories  above  those  at  fai  in 
dairies.  The  factory  syslem  romovos  much  ih'udg- 
eiy  from  farmers'  1  mines,  and  bi  tter  pricus  are 
also  gahied  for  Die  Imtter.  In  1870  the  first  fac¬ 
tory  w'as  estublished  in  Franklin  ( loiinty.  1 1  was 
a  small  factory,  and  the  first  season  a  imiiiid  of 
butter  was  made  from  23^^'  pounds  i.d'  milJi.  Tho 
prices  obtained  for  tho  butter  were  about  3c. 
higher  than  those  obtained  by  tho  private  dai¬ 
ries.  There  aro  now  28  butter  factorios  in  Frank¬ 
lin  Comity,  using  tho  milk  of  about  7.000  cows. 
Tho  plan  of  .setting  tho  milk  usually  adopted  is 
in  large  paais,  or  what  is  known  as  ••  shaUow  set¬ 
ting.”  Hi  osUiblishing  a  factory  ho  luU  i.sus  that 
the  location  shoulfl  bo  near  a  cold  spring  of  pm-o 
water,  and  it  shoidd  also  be  ueoi’  iho  greatest 
number  of  cows  attainable.  It  costs  but  littlo 
more  to  manufactm’e  butter  from  a  laa-gis  uiniiber 
of  cows  than  from  a  small  number.  I'lie  most  ! 
couveiiiout  size  for  a  300  cow  factory  is  30x50 
feet.  Tbe  pans  are  sot  with  their  ends  to  tho 
wall,  with  ail  alley-way  between  each  row.  Tho 
water  for  cooling  is  brought  in  by  inoaus  of  pipes 
and  the  milk  is  brought  from  tho  delivery  win¬ 
dow  to  the  pans  on  a  truck  and  weighed.  Tlio  '  i 
milk  is  cooled  down  to  fio  or  02  degs.  as  soon  as  ' 
ixissible.  'J’ho  temporaturo  of  the  milk  room  is 
about  70  dogs.  The  milk  is  skimmed  as  soon  as  ' 
it  becoiiios  sour,  and  the  sour  milk  is  emptied  i  ' 
into  a  largo  vat  outside  the  factoi"}',  where  it  is  i 
taken  away  by  patrons.  •  j 
It  usually  takes  an  horn'  to  do  tho  churning,  1  i 
and  the  butter,  after  being  washed,  is  then  taken 
to  tho  cellar,  spread  out  thinly  and  suited  at  the 
rate  of  an  ounce  of  salt  to  the  jviund  of  butter. 
It  is  now  set  away  until  next  morning,  when  it  is 
worked  and  packed  in  CO-pouiul  packages  and 
covered  with  a  cloth,  and  over  this  is  placed  tho 
Ud  of  tho  fiackage.  Ho  expresses  tho  opinion 
Unit  cows  fed  on  dry  land  pasturos  will  giro  more 
milk  than  those  on  wet  land  pastures.  Such  is 
tho  general  nietlKMl  of  conducting  butler  factor¬ 
ies  oil  tho  ••  shallow  setting  plan”  in  Franklin 
County  which  has,  of  late,  obtained  much  celeb¬ 
rity  oil  account  of  the  oxcellout  (piality  of  its 
blitter. 
-  -  -  - 
CONCERNING  THE  QUALITY  AND  SALE 
OF  BUTTER. 
Hon.  John  Suattuck  of  Chenango  County, 
well  known  as  a  loading  dairyman  of  that  Comity, 
and  who  has  been  distinguished  throughout  tho 
Wtato  for  the  uiauufact.m-t>  of  fancy  butter,  road 
a  [lapitr  recently  before  tho  Farmers'  tUuli  of 
Chenango  County  on  tho  **  Manufacturd  and 
Handling  of  Hutter.”  He  pointed  out  tJic  losses 
to  tho  dairymen  from  a  riiihu'e  or  neglect  of  jiro- 
diicing  a  tirst-class  article.  A  cow  that  yields 
200  pounds  of  butter  that  is  sold  at  !5c.  per  ixnmd 
olT  from  the  price  of  a  first-class  article,  will 
make  a  dilTercnco  in  tho  receipts  of  tho  former 
of  JjsIO.  Now,  on  20  cows  the  loss  of  iJ^lO  per  cow 
is  i5!200,  and  on  50  cows  the  loss  is  $500.  This 
tells  the  story  very  plainly,  and  points  to  the  rea¬ 
son  why  dairying  is  often  of  littlo  or  no  profit  to 
the  fivnaor. 
Mr.  .Suattuck  tondios  luiotlior  point  which  it 
seeiiifl  to  us  is  a  correct  view  in  regard  to  pur¬ 
chasing.  Ho  nrgi:.s  a  more  earefnl  iliscrimiua- 
tion  on  tho  part  of  buyers,  and  thinks  they  aro 
to  lilniiio  for  not  buying  butter  strictly  on  its 
merits  in  tho  coiiiiLry,  tiie  same  as  in  tho  city. 
If  ono  man’s  ImtUw  is  worth  4l)c.  and  another 
but  36c.  por  iiouiid,  let  the  propor  diirerenco  bo 
iiiiido,  and  thus  dairymen  will  bo  made  to  feel 
the  importance  of  improving  their  product.  Ho 
mgos  also,  the  [>lan  of  letting  butter  go  upon 
the  market  when  it  is  fresh  and  in  its  best  condi¬ 
tion,  putting  it  into  consumption  us  It  is  wanted 
and  whore  It  is  wanted.  And  ho  says  truly,  that 
medium  grades  are  worth  mere  while  fresh  than 
they  will  he  after  standing  throiigli  tho  season, 
while  the  [irnctlee  of  sending  hnttor  to  market 
while  fresh,  or  as  soon  as  made,  l.lieroby  letting 
it  gij  iiitu  eDnsuniption,  lias  a  tendency  to  create 
a  hotter  iinirgiii  for  tho  fall  mako. 
We  coniuiuiid  these  views  of  an  old  and  oxjio- 
rieiiccd  hutter  maker  as  worthy  tho  attention  of 
hutter  dairynum. 
ABOUT  THE  BUTTER  PRODUCT  OF  1876. 
Mh.  j.  31.  rF.Ti;u.s,  in  his  addi'oss  at  Uio  Amer¬ 
ican  Dairymen’s  Association,  in  refm  riiig  to  the 
butter  product,  said: — “Tho  butter  .surplus-' 
butter  being  a  iierishnblo  article-  -siiirei  s  liy  llic 
delay  of  storage.  Very  littlo  of  the  slock  received 
at  Now  Yorli.  is  lino  enough  for  tho  top  price  iii 
the  homo  market.  Tho  Wosterii  butter  business 
has  never  been  so  well  cojulueted  as  during  tho 
season  of  1875.  Tho  Western  dairymen  have 
leariioil  tliat  jiricos  doiiend  upon  the  quality  of 
the  Hhxk.  It  comes  to  niurket  to  bo  sold  at 
any  price.  Goods  should  ho  put  upon  tho  market 
to  ho  sold  W’hon  at  the  time.  Tho  Western  hut- 
tor  makers  aro  crowding  tho  State  makers  in 
ipiality.  To  brand  a  tub  “  Wcsterii,J’  no  longer 
condeiiins  it,  and  to  brand  it  “  State,”  no  longer 
insures  good  quality.  No  special  utt'ort  has  heon 
made  to  c;xlond  exports.  No  progress  has  bi  eii 
made  during  tlie  year.  Tho  season  has  been  uii- 
prolUablo  both  to  tho  trade  and  the  iiroducor. 
Tho  quality  of  the  proilnct  has  not  proportion¬ 
ately  been  improved.  3fr.  Pkt'kus  tliouglitg,lie 
buying  system  hi  the  interior  is  defective,  bo- 
oatiso  the  value  of  tlio  pfodiict  has  booii  made  to 
depend  too  much  niioii  tho  quotations  of  a  few 
hnyers.” 
3Ii’.  Hetkuh  would  seem  to  argue,  from  tho  last 
staUunont,  that  hotter  results  would  bo  obtained 
by  returning  to  tlio  conimisHiou  trade.  Wo  can  ! 
hardly  agree  with  him  in  this  regiuxl.  The  best  i 
plan  for  daiiymon  it  hoeius  to  us,  is  to  have  regu-  - 
lar  inaiket  days  in  tho  iutorior,  where  both  but¬ 
ter  and  cheeso  aro  sold  ainl  paid  for  on  delivery. 
— - - - 
A  CENTENNIAL  CHEESE. 
We  sec  it  .statod  that  an  Ohio  Dau’yniaii  pro¬ 
poses  making  a  mammoth  cheese  for  tho  Uenten- 
nial  Exliibitioii,  which  will  requu'o  one  day’s 
milk  fi'oni  20,IJU0  cows  Thu  x^roposod  weight  of 
this  cheeso  i.s  25,000  jiouiids,  and  a  cax’  will  be 
made  for  it  and  uiion  which  it  will  be  put  to 
press.  Tills  will  much  suiqiass  the  groat  Canada  I 
cheeso  which  was  made  at  the  IiigC‘r.«.uU  factory,  j 
This  cheeso  was  six  feet  ton  Inches  in  diamoter, 
’  I  ’ 
tluoo  foot  high  and  twenty-one  foot  in  ciicum- 
ferenco,  and  weighed  7,0UU  xiounds.  It  required 
thirty-live  tons  of  milk  to  mako  it,  or  one  miUdng 
from  7,000  cows.  It  was  exhibited  at  tlio  Now 
York  State  Fail'  at  Saratoga,  and  was  afterwards 
exported  to  England,  and  caused  a  sensation 
when  it  passed  through  tho  streets  of  London 
and  other  cities  on  its  way  to  tho  iilace  of  exhi¬ 
bition. 
In  making  large  chooses,  unless  due  caution  is 
taken,  thuro  is  dillicnlty  in  exxiressing  tho  whey, 
ami  if  tho  whey  is  not  iirojioily  expelled  tho 
cheeso  will  be  sure  to  turn  of  bad  llavor.  Several 
largo  chooses  have  boon  injured  in  this  way,  and 
wo  suggest  to  onr  Gliio  friends  to  have  siiecial 
care  in  this  regard.  Tlio  IngcrMiill  clieoso  was 
liressod  first  in  small  hoops,  tho  batches  of  curd 
being  no  more  than  from  50  to  70  pounds  ;  thou, 
after  the  whey  was  fully  expelled,  tho  small 
cheeses  were  lii'okou  np,  xiassed  tliroiigh  a  enrd 
mill  and  linally  incorporated  in  one  muss,  wJioro 
the  curds  assumod  a  xiropcr  shape  imdor  powerful 
pressure. 
®||c  Dtuilsmait. 
THE  HOLSTEIN  CATTLE, 
Abe  Ilolsteins  the  “  coming  ”  breed  of  cattle  ? 
A  writer  in  tho  Ithacan  evidently  believes  so, 
and  as  thero  is  much  hitorost  among  farmers  in 
tliis  brood  of  cattio,  wo  cojiy  what  lie  says  of 
their  cliaractor  : 
In  history  we  find  cvuleiiee  to  show  that  tho 
Khort^llonis  owo  much  of  their  iiroscut  superi¬ 
ority  to  Ilolstohi  blood,  and  the  Ayi'shiros  also, 
there  is  roason  for  bdioving,  were,  in  a  shniliir 
niannor,  iiiixirovcd  from  being  a  xioor  roco  until 
they  have  beconio  a  good  one.  'i'liey  aro  largo 
and  well  bnilt,  coming  fully  iqi  to  tho  Sliort- 
Horn  in  size,  Many  of  tlio  cows  weigh  1,500  lbs. 
and  upward,  and  tho  hull  Von  Tromp,  imported 
in  18C1,  weighed  when  six  ye.ars  old  2,720  Itis. 
Their  color  is  black  and  white,  the  M[iot8  being 
large  and  very  distinct.  Tho  Uolsteins  aro  now 
found  throughout  Oennuny  and  Holland,  but  in 
tin:  groatest  porfection  in  Holstein.  Nortli  llol-  I 
land  and  tlio  lutcniKHliato  territory.  As  tho  I 
naino  implies,  they  are  foinul  in  Holstein.  This  j 
Is  a  province  of  Goinniny  situated  i::  the  iiorth- 
om  jiart  and  foinning  tho  istlmniH  hetweon  Den-  i 
mark  and  tho  nniinland.  It  lies  hetwcou  the 
North  Sea  and  the  Baltic,  and,  like  llolhind,  the 
country  is  low  :iiid  marshy,  and  tho  cattio  are 
oxecodingly  hardy  and  vigorous.  Their  hardi- 
liosH  inaki;s  them  very  valuahln  to  us,  :ind  more 
iula{itcd  to  llic  cliinato  of  tho  Northern  States  I 
than  cattle  from  wartnor  cliiiintes.  Tlio  Dutch 
are  iioUhly  thrifty,  and  iinwlucn  grain,  hiitler 
and  cheeso  in  groat  ahniidaimo.  Holland  has 
been  fainous  for  its  butter  lunl  cheeso  for  a 
thou.sand  yoais,  and  consiuincntly  they  have  I 
.fakeii  greater  rare  of  their  coivs,  for  no  doubt 
much  of  their  miiccchs  has  been  duo  to  their  sn- 
perior  race  of  c:iltlo. 
In  tho  year  1804  there  was  ostimatod  to  have 
been  oxpoi  tcd  from  Holland  32,000,000  lbs.  of 
butter  and  01,000,000  lbs.  of  ebeese,  and  that 
thero  were  043,210  cows  in  tho  country. 
In  1820  it  was  estiinatod  that  tho  numhor  of  ' 
cows  in  tho  Unittsl  States  was  11,21)0,000,  of  i 
wliicli  '.100,000  won:  ill  Uio  State  of  N<uv  York ; 
yet  there  was  exiiorUsl  from  tills  conn tiy  only 
2,000.000  fits,  of  butter  and  47,1)00.000  Urn.  of 
choose.  Of  courso  tho  amount  coiiHtiiiieJ  is  im- 
moiisoly  greater  in  tills  oounti’y  than  in  Holland, 
yet  it  is  of  interest  to  ns  to  see  tho  iiiimoiiso  dif- 
feronco  hotwccii  tho  amount  consninod  and  tho 
total  iiuinlior  of  cows  in  tho  two  coniitrios. 
Tlio  Jlolstoins  were  first  introduced  into  this 
country  in  1025  hy  tho  West  India  Goiiipaiiy. 
Tho  Dutch,  of  course,  hronglit  soiini  of  their 
cattio  with  them  in  their  oarly  settlcnioiits  in 
Now  York.  Thou  wo  kriow  of  no  other  imxiorta- 
tiouH  until  nearly  two  ccutiiries  later. 
In  1810  WilUiuii  Jarvis  inqiorted  two  cows  and 
a  bull  and  placed  thorn  on  Jus  farm  in  Vemiont. 
In  1825  flormau  do  Roy  imported  somo  and  kept 
thorn  on  a  farm  near  Now  York  Gity,  and  also  I 
iutrisliiced  them  into  the  Western  jiart  of  tho  ' 
Stato,  ill  tho  Gonosou  Valley.  Tliero  is  no  doubt 
that  both  of  these  importations  imiirovod  the 
cattle  in  tho  locaUtios  whero  they  wero  intro¬ 
duced  very  miicb,  but  not  being  Uejit  imrc  they 
were  soon  mingled  with  tho  native  cattio. 
'J'lio  [iroHunt  Holsbiin  cattle  in  tho  ITnited 
States,  or  at  least  those  called  thoroughbred, 
have  mostly  dosceuded  from  imixirtatloii.s  by 
W.  W.  Choiiory,  Hohnont,  ilass.  He  first' im¬ 
ported  a  fine  cow  in  1852,  which  xilcasoil  him  so 
much  that  in  1857  ho  iinxioi-teil  a  bull  and  tivo 
more  cows.  Two  years  later  ho  iraixirted  four  i 
more.  Those,  with  Ihoir  progeny,  he  kept  until 
1851),  when,  in  oonBeqiieiioe  of  too  closu  coniine-  ' 
moiit  ill  warm  stables,  a  disease  broke  out  among 
them.  The  iieople  being  In  mortal  fear  of  the 
rinderpest,  they  wore  all  destroyed,  except  ono 
bull  calf,  by  a  law  of  the  Stato  Logiolatnro.  Hut 
3L-.  Cheiiory  wa.s  not  discuuragiHl,  and  tho  next 
year  ho  iiuisirted  a  bull  and  fum-eows.  They 
arrived  In  goml  coudition,  and  wia’O  tho  firiit  siie- 
eessful  introduction  of  Holsteins  in  this  exniutry. 
The  animals  imported  were  tho  finest  that  could 
bo  found  in  Nortb  Holland,  anddhey  have  given  i 
evidence  of  being  good  beef  animals,  groiviiig  ‘ 
rapidly  and  maturing  oarly.  Although  as  a  breed  I 
they  arc  very  old,  yet,  not  having  been  lired  in- 
and-iii,  liko  most  of  our  pure  broods,  they  aro  in¬ 
clined  to  bo  ratlior  coai’so.  No  don!>t  this  can  bo 
remedied  by  iiroiior  breeding,  and  tlio  animals 
made  more  compact  and  smooth. 
31ilk  from  these  animals  has  in  somo  instances 
produced  22  lan’cent.  of  cream,  which  can  ho  ex- 
eclleil  for  richnoss  by  no  brcfal  exciqit  the  .ler.sey. 
Tlie  milk  MooniH  osiiecially  adapted  for  cbeoso- 
maldng,  as  it  is  exceedingly  lieb  hi  cascino,  tho 
basis  of  chci'so.  In  1822  3Ir.  Olionory,  who  was 
tho  lai'gest  imixntnr  of  Holstoins,  by  autlioi  ity 
of  tho  .\uieric.aii  Assoeiatiou  of  Hruon  in  thor- 
oiighbriMl  Holstein  cattio,  puhllshod  tho  first 
volume  of  a  herd  book. 
Tho  cattle  of  North  Holland  and  Holstein  aro 
considered  thoroughbred  and  can  bo  recorded  in 
tho  herd  book,  and  also  those  that  can  tnieo 
purely  to  those  that  have  been  so  imxiorted. 
These  eiittlo  liavo  boon  oalled  hy  various  iiuiiius, 
one  of  tho  priiiciiial  of  which  has  been  Dutch 
cattle.  In  order  to  cstahlisli  somo  name  that 
might  bo  universally  recognized  and  to  avoid 
much  confasion,  tlin  Assisiiation  deoidod  to  call 
thoiii  llulstciii  cattio.  This  seoius  quite  ajiiiro- 
Xiriiitf',  bocaiiHo  it  is  xiretty  conelnsivoly  proven 
tliat  tlie  race  originally  came  from  the  Hrovinco 
of  Holstein.  Timo  will  tell  what  rank  they  aro 
to  take  among  tho  herds  of  this  oounti’y,  hut  that 
tlioy  are  to  he  the  hrecd  for  general  dairy  piir- 
poHos  1  feel  well  assured. 
— - - 
EXPERIMENTS  IN  FEEDING  STOCK. 
A  WBiTEK  in  tho  Kansas  Farnior,  in  consider- 
iiig  tho  quostioii  of  how  to  make  money  farming, 
mentions  several  f^x]ieviineiitH  in  feruling  shs’k 
by  moil  who  eon  Id  not  comniand  niouoy  to  pur¬ 
chase  stfsik.  Ono  feeder  took  40  heail  of  three- 
year-old  steers,  the  20th  day  of  Oetohor,  to  feed, 
for  8o.  por  Ih.  for  all  tho  gross  weight  ho  could 
put  on  till  the  '20l  h  of  Fehniary.  Ihi  had  a  great 
deal  of  soft  corn  that  was  not  niorehaii  table,  and 
ho  gave  the  cattio  all  they  could  oat.  Ho  fod 
tliom  four  nioiitlm,  coiisnniing  about  50  bushels 
of  corn  to  the  stiusr,  and  putting  270  Itis,  weight 
upon  each  iininial.  This  made  his  corn  bring 
him  42e.  iior  hiishol,  and  he  had  hog.s  following 
his  cattle,  which  will  still  iiieroaso  his  jirotits. 
Aiiotlier  feeder  look  some  stoors  of  tjie  saiiio 
man  to  feed  at  7e.  x>or  lb.  for  what  ho  could  [int 
oil  them.  Of  eoiirso  his  jirofits  were  an  eighth 
less  than  the  othe.r  feeder,  and  his  com  netted 
him  ahont  I’.Oc,,  while  he  still  hud  the  profits  on 
ttie  liogH. 
Tluiso  oxpei  iiiients  aro  of  coiisidcrahlo  value, 
and  they  answer  tin:  objection  so  many  fanners 
liavc  at  hand  when  l.lio  in-ofit  of  feuding  stock  is 
nioiitioiied,  that  it  takes  money  to  Inuiillc  stock. 
Of  course  t lie  open  winter  favored  the  feeders, 
tint,  if  shxk  is  slioltorod,  tho  same  results  oan  ho 
attained  any  wiiitor. 
In  this  connectiuii  it  may  be  said  that  a  fanner, 
when  lie  decides  to  jmt  in  a  croj),  should  con¬ 
sider  the  iirobabilities  as  to  a  profitable  disposal 
of  it,  or,  ill  other  words,  nnilio  up  his  mind  us  to 
what  lie  will  do  with  (lie  crop  when  ho  gets  it 
A  little  calculation  and  planning  before  making 
a  venture  is  always  in  order. 
'  ♦  »■» 
FEEDING  MILCH  CCWS. 
J.  II.  It.  of  Northfleld,  Vt.,  write.s  as  follows  in 
tho  Vei'iiiont  Fanner : 
]'’or  two  nioiitlis  past  I  have  iiracticcd  feeding 
at  5  o’clock  in  tho  moniiiig.  Hay  first,  and  roots 
and  hnui  after  tho  hay  is  oaten.  Turnout  and 
water  ahont  8  o'elo<4t,  and  rutnru  to  the  stable 
after  a  short  time  out  for  drink  and  exercise,  Init 
not  long,  unless  the  weather  is  lino.  1  feed  all 
tho  roots  and  bran  foi’  tlio  day  at  ono  teed. 
The  soeoiid  feed  of  tho  day  is  at  2  I‘.  31.,  hay 
only  and  all  they  will  cat  until  4  I’.  M.„at  wluch 
timo  1  water  and  return  to  a  warm  stable  for  tho 
night.  1  think  my  fifteen  cows  do  bettor  by  tills 
mctliod  than  to  food  three  or  four  times,  as  I 
have  done  heretofore.  1  sell  milk,  and  am  thns 
able  to  know  whoa  the  cows  are  doing  fheirbest. 
I  consider  one  pock  of  roots,  one  (piiirt  of  curn 
meal  and  three  quarts  of  bran,  togcUier  witli  all 
tho  June  or  autimin  cut  (rowun^  hay  they  will 
eat,  as  good,  liberal  winter  fetul  for  an  average- 
sized  milch  cow.  My  mowings  arc  all  cut  twice 
in  tho  poason.  Would  be  glad  to  cut  it  before  it 
is  faii’ly  headed  out.  Grass  is  never  cut  too 
oarly,  but  mostly  too  late.  Gut  it  oarly,  and  out 
tho  second  time.  Tho  cheapest  feed  that  I  can 
raise  is  ilrifsl  grass  and  fodder  corn.  Roots  cost 
mo  most,  but  they  are  very  valuable.  I  shall 
raise  more  instead  of  leas.  Hrau  is  worth  all  it 
costs  for  food,  and  abo  all  it  cost.s  as  a  fertilizer 
afterward. 
4  »  » 
At  Point  lleyos.  Cal.,  there  is  a  dairy  farm  of 
4.5,0(10  acres,  on  which  thero  are  3,ii00  cowr,. 
'riie  fjirni,  together  witli  tho  cows,  is  runted,  in 
liart  U>  several  tenants.  TTicy  mako  fi’oni  5^1 ,000 
to  »2,t)0U  piT  aimum  clear  of  all  expenses.  T’he 
yield  from  Uio  cows  is  reiiortcd  to  be  excellent  ; 
some  of  the  butter  ranches  show  au  average  of 
$80  per  cow  tluough  the  whole  herd  of  200. 
