JULY  2© 
gairi)  |)Usbaii5rB. 
avoiding  the  waste  of  bdttee  in 
CHEESE  MAKING. 
A  coRRK.'^fONDEST  writes  ua  tl:at  be  lias  difli- 
culty  in  clieese  making.  “The  top  layer  of  milk 
in  the  vat  after  coagulation  is,  at  times,  very 
soft  and  tender,  and  in  cutting  and  working  the 
curds  tlie  oil  or  butter  paasos  off  in  tlio  wbey.” 
The  chief  reason  for  this,  we  presume,  is  tliat 
the  milk  is  not  well  stirred  at  the  time  of  adding 
the  rennet,  or  poihaps  the  temperature  of  the 
milk  is  too  high  and  too  little  rennet  is  used,  and 
thus  the  cream  accumulates  to  excess  In  the 
top  layer  of  milk.  After  the  rennet  is  added  to 
the  milk  and  up  to  tlie  time  coagulation  begins, 
the  buttery  part,  or  the  cream  of  the  milk,  is 
obeying  the  law  of  gi'avity  and  is  gradually 
making  its  way  toward  the  surfaco — some  even, 
if  the  coagulation  be  delayed,  collecting  so  as  to 
form  a  stratum  of  cream.  The  curd  of  “  whole- 
milk”  consists  of  all  the  oaseine  or  cheese 
proper  of  milk,  as  well  as  of  most  of  the  butter. 
Now,  it  is  the  ca.soino  wliioh  imparts  to  curd  its 
consistence  and  firmness.  In  the  upper  strata 
of  milk,' the  coagulation  of  which  has  been  re¬ 
tarded,  the  proportion  of  butter  far  exceeds  that 
of  the  caseine,  and  the  consequence  of  this  is 
that  such  curd  is  soft,  easily  broken,  fatty,  and 
is  difficult  of  being  made  Into  cheese.  Kennot 
acts  exclusively  upon  the  casoino  of  the  milk 
and  not  npon  the  butter,  the  globules  of  which 
become  imbedded  in  the  cascine  In  the  act  of 
solidification,  and  in  this  mechanical  way  are 
made  to  form  part  of  the  curd. 
Now,  from  this  explanation  somo  useful,  prac¬ 
tical  suggestions  may  be  drawn.  Thus,  since 
warmth  hastens  the  ascent  of  the  butter,  the 
temperature  of  the  milk  should  never  be  raised 
above  that  necessary  for  Uio  formation  of  the 
curd.  Fiuihor,  every  precaution  should  be  taken 
to  insm’o  tbe  speedy  coagulation  of  the  curd,  not 
only  by  the  duo  regrilatiou  of  the  temperature, 
but  also  by  the  use  of  rennet  of  sufficient 
strength  and  quantity,  so  as  not  to  pTOlong  co¬ 
agulation  an  unreasonable  length  of  time. 
Lastly,  before  the  addition  of  the  rennet,  the 
milk  should  be  well  stirred,  so  as  to  mix  as  far 
as  possible  with  it  any  butter  which  may  have 
risen  to  the  surfaco,  for  when  the  cream  has 
once  risen  and  formed  on  the  surface  of  the  milk 
it  is  difficult  to  diffuse  it  by  agitation  through 
the  fluid  in  the  same  uniform  manner  In  which 
it  was  originally  suspended.  In  spite  of  all  onr 
endeavors,  niueh  of  it  will  soon  rise  again  to  the 
surface  ?  and  hou<je  wo  see  how,  vvitli  improper 
or  rough  manipulation,  the  waste  of  oily  parti¬ 
cles  is  liable  to  occur  in  passing  off  with  the 
whey. 
The  difliculty  of  rotm-uing  to  the  milk  nU  the 
cream  that  has  once  risen  and  incorporating  it 
with  cheese  in  the  process  of  cheese  making  is 
well  demonstrated  in  the  latoly-invente4l  method 
for  injproving  skimmed  milk  for  cheese  making. 
In  the  process  referred  to,  about  30  lbs.  of  but¬ 
ter  are  taken  from  the  milk  and  the  skimmed 
milk  is  ti'oated  with  a  cheaper  fat.  Now,  in  this 
process  a  larger  quantity  of  rennet  than  for  or¬ 
dinary  full  milk  cheese  is  used,  in  order  that  the 
coagniatiou  may  be  perfected  in  the  shortest 
space  uf  time  and  thus  catch  the  oily  particles  in 
the  caseine  and  hold  them  iu  the  cheese.  The 
oil  is  thorouglily  mingled  with  the  mUk  by  stir¬ 
ring  the  mass,  and  then  tlie  rennet  is  added ; 
but  although  the  coagiflation  is  rapid,  it  is  found 
that  the  skimmed  milk  will  not  absorb,  or  take 
up,  mnoh  more  than  12  lbs.  of  fat  in  the  1,000 
lbs.  of  milk  which  originally  contained  30  Itis. 
And  the  reason  for  this  doubtless  is  becau.so  in 
returiiing  the  fat  to  the  milk  it  cannot  bo  dis¬ 
tributed  through  the  particles  of  caseiuo  in  the 
minute  form  that  the  butter  globules  obtain 
originally  in  the  milk  In  cutting  and  working 
the  curd  the  larger  fat  particles  are  laid  bare  of 
their  covering  of  caseine,  and  vhns  mingle  with 
tbe  whey  and  pass  off  dming  the  manipulation 
of  the  mass.  It  will  bo  seen,  therefore,  in  full- 
milk  cheese  making,  a  point  of  great  importance 
is  to  keep,  as  far  as  possible,  the  cream  from 
rising. 
It  will  be  observed,  also,  that  whore  there  is 
an  excess  of  fat  tliat  has  accmnulated  in  the 
upper  layer  of  milk  with  a  corresponding  loss  of 
fat  in  the  lower  layers,  the  ctutLs  will  not  be  of 
uuifom  consistency.  And  even  though  they 
be  afterward  mingled  together  in  the  stirring 
and  salting,  yet  wo  shall  And  there  will  be  lumps 
of  quite  fat  curd  distributed  unequally  through 
the  ciurds  defloieut  in  fat,  and  this  will  have  a 
tendency  to  affect  the  cheese  unfavorably  while 
curing.  One  of  the  arts  of  making  fine  cheese 
is  to  have  every  portion  of  the  curd  of  the  same 
texture  and  consistency  when  it  goes  to  press. 
The  fermentation  or  curing  process  is  then  ear¬ 
ned  on  alike,  and  wo  have  nniformity  in  texture 
and  flavor.  But  if  soft  particles  of  curd  be 
mixed  up  with  those  of  lirmer  texture,  it  will  be 
seen  there  will  be  a  lack  of  uniformity  in  the 
fermentation,  while  excessivo  portions  of  fat  iu 
separate  lumps  will  have  a  tendency  to  become 
rancid,  and  thus  tho  choose  must  soon  got  “off 
flavor."  We  are  convinood  that  much  of  tho 
“  off-flavored  '*  choeso  comes  from  this  source. 
The  temperature  of  the  milk  when  ready  to 
set  with  rennet  should  not  be  above  85“,  and  it 
should  bo  thoroughly  stirred  at  the  time  of  add¬ 
ing  the  rennet,  so  that  all  parts  of  tho  milk  bo 
uniform  in  cousisteucy.  Then  if  coagulation  is 
perfected  before  the  cream  has  a  chance  to  rise 
and  accumulate  in  the  hjp  layer,  and  if  tho  cut¬ 
ting  and  working  of  the  curds  bo  carefully  con¬ 
ducted,  the  trouble  complained  of  by  onr  corre¬ 
spondent  will  bo  avoiilod.  The  use  of  an  agitator 
in  tho  milk  d'lriug  the  night  is  to  be  recom¬ 
mended,  as  it  prevents  the  cream  from  rising 
and  at  tho  same  time  keci)B  tho  milk  in  good 
order. 
Tho  points  wo  have  named  arc  important  ones 
to  bo  considered  in  tho  manufacture  of  cheese, 
and  by  attention  to  them,  wo  aro  persuaded,  so- 
rioua  troubles  will  not  uufroquontly  be  avoided. 
■■  ♦♦»■■■■ 
INFORMATION  FOE  THE  JUDGES  UPON 
BUTTER  AND  CHEESE. 
Ckntknniai,  Kxhirition,  ) 
Pnii.ADKi.Hiiu,  Pa.,  July  — ,  1ST6./ 
A  sPEoiAi.  exhibition  of  Autumn  Butter  and 
Cheese  will  be  held  fi-om  Oct.  17  Lj  Nov.  1.  Tho 
Dairy  Building  will  be  ready  for  tho  reception  of 
exhibits  at  any  time  prior  to  the  latter  date. 
Butter  will  he  judged  as  to  tho  make,  color, 
flavor,  texture,  solidity  and  keepnng  quality. 
Cheese  will  he  judged  as  to  quality,  make,  tex¬ 
ture,  keeping,  flavor  and  color. 
Each  exhibitor  is  requested  to  supply  a  iswors 
to  the  questions  uimn  tho  accompanying  blank 
form,  and  to  traii-sinit  tho  fonii,  when  tilled  out, 
to  the  Bureau  of  Awards. 
If  tlie  space  left  opposite  the  several  questions 
is  found  to  be  insufficient  for  a  satisfactory  state¬ 
ment  in  reply,  tho  answers  may  bo  written  on 
scpai'ato  sheets  of  paper,  numbered  to  correspond 
with  tho  questions.  A.  T.  Oobhorn, 
Francis  A.  Walker,  Director-General. 
Chief  Bureau  of  Awards. 
BUHER  QUESTIONS. 
1,  What  breed  of  cows  produced  tho  milk?  2. 
What  was  their  rviuter  food?  3.  What  their 
summer  food  ?  4.  How  deep  w.as  tho  milk  set  ? 
6.  Wore  largo  or  small  pans  used?  6.  At  what 
comUtion  was  tho  milk  aud  ci'oam  when  the  milk 
wasskinmiod?  7.  Was  the  cream  ohm’ned  when 
sweet  or  sour?  8.  If  sour,  was  it  slightly  acid 
or  very  sour?  9.  Was  the  butter  gathered  in 
tho  chum,  or  was  it  left  in  a  granulated  condi¬ 
tion  ?  10.  How  often  was  the  ohiu'uing  done  ? 
11.  Was  tho  buttermilk  washed  out  or  worked 
out?  12.  How  much  salt  and  what  kind  was 
used?  1.3.  Was  tho  butter  worked  more  than 
once  ?  M.  How  soon  was  the  bettor  worked  and 
packed  after  churning?  15.  Was  tho  butter 
colored,  and  if  so,  with  what  ?  IG.  How  was  the 
package  prepared  ?  17.  With  hot  or  cold  brine  ? 
18.  Is  tho  butter  croamoi'y  or  dairy  butter  ? 
CHEESE  QOESTIQNS. 
1.  Was  tho  cheese  made  from  one  milking  or 
two  ?  2.  lias  any  cream  been  added  to  or  taken 
from  the  milk,  and  if  so,  to  what  extent  ?  3. 
At  what  temperature  was  the  milk  set  ?  4.  How 
soon  did  coagulation  take  place?  5.  How  soon 
was  the  curd  cut  ?  G,  How  wore  the  curds  cut, 
if  with  knives  horizontally  or  pcrpcndicuLarly,  or 
both?  7.  I  tow  lino  was  tho  ourd  cut? — Do  you 
depend  upon  breaking  and  cutting,  or  on  cutting 
only  ?  8.  Was  all  the  cutliug  done  at  one  thne  ? 
9,  How  high  did  you  heat,  and  what  time  lUd  you 
take  to  raise  it  to  Uiat  temperature  ?  10.  Was 
the  curd  raised  to  tho  highest  teinperatme  by 
one  continuous  heat  or  by  sevei’al  applications  ? 
11.  Was  the  whey  drawn  as  soon  as  raised  to  tho 
highest  temperature,  or  left  on  until  tho  curd 
was  ready  to  go  to  press  ?  12.  Was  tho  curd  al¬ 
lowed  to  i^ack,  or  was  it  kept  stirred  and  in 
granular  form?  13.  Do  you  use  a  curd  mill? 
14.  By  what  rtfle  do  you  decide  when  the  cm-d  is 
ready  to  go  to  press  ?  15.  How  much  salt  was 
used  to  the  100  lbs.  cheese  or  curd,  and  what  kind 
of  salt  ?  IG.  At  wuac  temperature  was  tho  curd 
put  to  press  ?  17.  Was  the  milk  colored,  and  if 
BO,  with  what?  18.  How  much  milk  was  re¬ 
quired  to  make  first  cheese?  19.  At  what  tem¬ 
perature  was  the  cheese  cured?  20.  At  what 
date  was  it  manufactured?  21.  From  what 
breed  of  cows  ?  * 
- ---♦»» 
THE  MILKING  BARN  IN  HOT  WEATHER. 
A  LARGE  number  of  dauymen  need  to  make 
improvements  in  their  milking  banns.  The 
milking  barns  which  are  thought  to  be  most 
convenient  by  dairymen  of  long  experience  aro 
ai'rauged  with  doors  oj^ening  at  the  end  of  tho 
stable,  tho  cows  takhig  them  pLace  on  either 
side,  their  heads  turned  outward,  and  with  a 
avide,  open  space  between  the  two  rows  of  ani¬ 
mals.  The  herd  enters  the  stable  at  the  wide 
doors  in  the  center  of  the  end  part  of  the  build¬ 
ing  aud  the  animals  take  ijositions  on  either 
side,  and  thus  one  man  is  enabled  to  make  secure 
in  tho  stanchions  a  largo  herd  in  a  very  aliort 
space  of  time.  If  wide  doors  are  arranged  on 
both  ends  of  tho  building,  and  if  it  stands  so  as 
to  get  tho  sweep  of  prevailing  winds  through  tho 
center  of  the  stable,  tho  animals  and  milkers 
may  have  a  tolerably  cool  place  in  hot  w’oather 
din  ing  tho  time  of  milking.  But  iu  many  cases 
tho  barn  is  so  located  and  tho  ventilation  so  im¬ 
perfect  that  the  heat  and  animal  odors  aro  almost 
intolerable  through  the  hot  months.  Such  a 
state  of  things  causes  groat  disconifort  to  both 
mUkers  and  animals,  he.sidea  doing  great  injury 
to  the  milk. 
Wo  have  referre<l  heretofore  iu  those  columns 
to  Uio  bad  character  of  milk  from  overheated 
cows.  Fast  driving  from  pasture  to  a  hot, 
stifling  stable— there  to  swelter  and  breathe  over 
and  over  the  air  vitiated  by  tbe  odors  and  ema¬ 
nations  of  a  large  herd— is  not  Ifltoly  to  bo  a 
favorable  condition  for  nice,  swfiot,  healthy 
milk.  Now,  in  order  to  remedy  tbo  bad  con¬ 
struction  of  such  stables,  long,  horizontal  open¬ 
ings  aro  made  in  tho  sides  uf  tho  building  di¬ 
rectly  in  front  of  the  cows'  heads.  These  aro 
hung  with  doors  wliich  aro  raised  in  liot  weather, 
thus  giving  ample  ventilation  immediately  in 
front  of  tho  cows.  Wo  have  seen  milking  barns 
80  arranged  that  almost  the  outmo  sido  of  the 
stable  con  111  bo  tlvruwnoiieu  or  closed  at  pleasui'e, 
and  such  stablos  aro  a  groat  rehof  diming  liot 
weather,  affording  comfort  to  man  and  Least 
and  amply  paying  tho  coat  of  the  Improvement 
by  tho  hotter  quality  and  quautil  y  of  tho  milk 
yielded.  A  cool,  clean,  well-ventilatoil  milking 
barn  is  one  uf  the  luxuries  oonnoctoil  with  dairy 
funning  during  our  Intensely  hot  summers,  and 
no  progressive  fanner  can  woU  afford  to  bo  with¬ 
out  one. 
- ♦  ♦  »  '  — 
SUBSTITUTE  FOR  RENNET. 
Linn/Eus  says  that  the  solid  milk  of  tho  Lap¬ 
landers  is  prepared  by  pouring  it  warm  and  fresh 
from  the  cow  over  a  strainer  on  which  fresh 
loaves  of  tho  Pinguionla  vulgaris,  or  Gouk’s 
hoso,  have  been  laid.  Tho  milk,  after  passing 
among  them,  is  loft  for  a  day  or  two  to  stand, 
imtil  it  begins  to  turn  sour.  It  thiows  np  no 
cream,  but  booomes  compact  and  tenacious  aud 
most  delicious  in  taste. 
It  is  not  nccoHsarj'  that  fresh  leaves  should  be 
used,  and  even  a  small  portion  of  the  solid  milk 
will  act  npon  that  whiob  is  fresh  after  the  man¬ 
ner  of  yeast.  Tho  Pinguicula  belongs  to  tbe 
family  of  Butternuts. 
There  aruyi  nnmlier  of  other  anbetltutos  for 
rennet ;  but  wc  do  not  hoar  of  any  of  om'  dairy¬ 
men  making  experiraents  to  discover  whether 
any  one  of  them  can  be  used  with  better  rosults 
in  cheese  making  than  tho  di'ied  stomach  of  the 
calf. 
DIGESTION  IN  RUMINANTS. 
Of  late  there  has  been  so  much  discussion  in 
regard  to  Mr.  Miller's  proposed  system  of 
“  meal  feeding  alone,”  for  cows  that  it  may  bo 
well  to  keep  in  mind  the  structure  of  tho  digoa- 
tivo  organs  of  ruminants  in  general.  We  have 
no  doubt  of  the  fact  that  Mr.  Mit.lkr  has  kept 
his  cows  alivo  for  months  on  corn  meal  aud 
water  alone,  and  he  and  the  advocates  of  his 
system  may  do  so  again,  still  it  i.s  a  species  of 
omolty  which  few  men  would  tolerate  oven 
though  they  would  make  a  little  by  tho  oiiera- 
tion.  At  a  meeting  of  the  Eastern  Fomisylvania 
Experimental  Farm  Club,  Dr.  C.  B.  Michenkr 
in  reply  to  questions  relating  to  the  effects  of 
exclusive  meal  fociUng  according  to  the  Miller 
system  said : 
Tlie  cow  has  not  the  power  to  direct  food  to 
the  first  or  tldrd  stomach  at  pleasure,  but  its 
destiny  depends  ahuost  entirely  on  its  bulk. 
Again,  when  cows  eat  rapidly  and  with  their 
heads  held  low,  moat,  if  not  all  of  tho  food  then 
eaten  goes  to  tho  panncli  or  first  stomach.  Of 
course  from  the  vermicular  motion  of  the 
stomacli  some  of  tho  food  finds  its  way  into  tho 
third,  through  the  second  stomach,  in  a  very 
short  time.  Now  one  reason  why  food  that  has 
been  romasticated  passes  directly  mto  the  third 
stomach  is  this,  if  thee  has  not  noticed,  and  un¬ 
doubtedly  thoo  has,  tho  cow,  when  about  to 
swallow  her  cud  extends  her  nose  and  head, 
seemingly  on  pnri>oso,  though  manifestly  by 
instinct,  to  sb'aighten  tlie  direotiou  of  tho  eso¬ 
phagus.  This  traction  of  the  stomach,  throngh 
the  tension  of  the  esophagus,  brings  tho  eso- 
pliagal  groove  more  directly  in  contact  with  tho 
opening  of  tho  csopliagns  into  tho  rumen.  From 
this  connection  a  continuous  passage  is  made  to 
tho  third  stomach,  and  it  is  through  this  passage 
that  the  food  reaches  the  third  stomach  after 
having  been  techewed.  Do  not  think  that  those 
who  advocate  meal  feeding  exclnsivoly  have  any 
very  good  reasons  to  offer  on  Uieii'  side  of  tho 
question.  They  admit  that  a  cow  thus  fed  docs  not 
chew  her  cud. 
As  I  showed  iu  tho  article  I  sent  thoo,  this  act 
of  ruriiiiwlion  is  positively  ossciitial  to  hoaltliy 
digoslion.  Again,  to  have  rum innliou  you  must 
have  bulk  and  quantity  of  food.  This  you  can¬ 
not  got  uuless  your  meal  is  mixed  with  some 
coarso,  bulky  substance.  As  to  throwing  out  of 
use  entirely  tho  paunch,  I  tliiak  It  would  be  well 
for  us.  with  our  finite  minds,  to  reeogiiizo  tlvo 
wisdom  of  the  Infinite  One,  by  canifully  studying 
the  functions  of  those  different  compartments 
and  not  protend  to  more  knowledge  than  our 
JIaker,  aud  discard  entirely  one  or  more  of  these 
stomachs.  Iu  tho  manifold  tho  food  does  not 
pass  from  one  oompartment  to  another  directly 
but  is  taken  up  botweou  those  leaves  |  is  tritm'a- 
tod,  drops  back  into  the  channel  aud  may  again 
bo  hooked  up  by  the  next  eompartuiont,  and  so 
on.  Somo  of  those  oompartmouts  have  at  their 
base  little  sub-compartuionts,  made  by  a  very 
narrow  leaf  or  fold. 
Whore  wo  have  “  Impaction  of  tho  tliird 
stomach"  as  a  disease,  sc,  then  this  condi¬ 
tion  of  impaction  is  duo  to  tho  eauso  tlioe  men¬ 
tions.  This  stomach  very  frequently  becomes 
impacted  during  acute  febrile  attacks,  and  is  at 
times  a  very  serious  complication.  The  tendency 
to  Impaction  of  tho  many  plies  during  any  febrile 
disease,  has  k*d  mo  to  adopt  tho  practice  of  mhuin- 
istorlng  a  full  doso  of  cathartic  medicine  -l.U/  to 
2  pounds  of  Epsom  salts — at  tho  very  oommnuce- 
ment  of  tho  attack,  whether  tho  condition  of  tho 
bowels  calls  for  it  or  not,  and  thus  far  I  have 
had  only  favorable  results  from  this  plan  of 
treatment.  During  fevo  *,  all  tho  socrotions  of  the 
body  are  cheeked,  hence  thu  tendency  to  “im- 
pactiou.”  To  recapitulate; — Ist,  coarse,  bulky 
food  chewed  for  the  first  time,  passes  into  tJie 
first  stomaeli ;  2(1.  fine  moist  food  passes,  some 
into  the  first  and  a  greater  portion  directly  into 
the  third  stomach.  3d,  romasticated  food  (from 
this  mechanical  condition,  aided  by  tho  position 
relative  to  tho  mouth  of  esophagus  and  coni- 
moncoment  of  esopliagal  groove,  produced  by 
tho  extension  of  head  and  nock)  passes  directly 
through  tho  •sophagal  groove  into  tho  third 
stomach. 
<  »  » 
SRORT-HORNfl  FOR  MILK. 
The  brooders  of  fancy  stock  Homotimos  got 
some  good  hoi'd  blows  dealt  them  by  tho  good 
old  practical  farmers  who  fail  to  sec  why  they 
should  pay  a  largo  price  for  a  cow's  grandfather’s 
reputation,  but  wo  have  not  seen  a  more  seiiMible 
thrust  at  tbe  “  fancy”  for  a  long  time  than  tlio 
following  by  J.  S.  Latimer,  in  a  late  number  of 
the  National  IJvo  Btock  Joimnal ; 
Tlio  very  sonsiblo  inmiiry  of  John  Cook,  with 
yonr  remarks  thereon,  In  the  last  number  of  Tho 
Journal,  aud  his  aud  yonr  suggestions  in  regard 
to  what  tho  farmers  want  in  the  way  of  cattle 
brings  to  my  mmd  llie  many  letters  and  luqnirioB 
I  have  recmvetl fi.  “  Have  you  any  Hhoi’t- 
Horn  cows  that  aro  good  for  milk  ?”  “  llavo 
yon  any  cow  for  sale  that  a  farmer  could  buy  at 
a  fair  price,  that  will  give  milk  enough  to  raise 
her  oair,  aud  furnisn  souio  for  family  use?” 
“  Have  you  any  cows  that  will  raise  their  own 
calves  ?’’  Dozens  of  such  Impiirios  as  the  alKjvo 
are  made,  especially  at  the  fairs  (as  any  one 
knows  w'lio  has  attended  them  and  shown  cattle). 
I  was  not  a  little  aiuu-ed  at  a  veteran  pair  of 
well-to-do  persims,  that  bad  raised  a'  large 
family,  and  aecnirmlatcd  a  goodly  share  of  this 
world’s  goods,  at  a  fair  In  Henry  county,  Ills., 
where  a  grand  display  of  several  leading  herds  of 
this  part  of  tbo  Htate  wore  on  exhibition.  After 
looking  with  muoh  interest  over  tho  many  very 
fine  animals,  iinil  asliiiig  many  questions  as  to 
their  niorits,  they  seated  themsoIvcH  near,  in  the 
shade,  tho  old  lady  remarking  (to  her  better 
half),  witli  a  siginlicaut  look  and  gestiue, 
“Them  cattle  aro  pmty  to  look  at.  but  they’re 
no  'count  for  ndlJc  -won't  raUe  their  own  oaivea 
—have  to  have  some  old  sernh.v  to  suckle  their 
calves,  'nifiy'd  bo  purty  cuwh  ft)r  a  young  rmir, 
hke  wo  was  40  years  ago,  to  start  with,  rfuw 
would  wo  have  raised  all  the  boys  and  girls  tliut 
wo  have,  without  milk?  You've  (jot  to  have 
milk  to  raise  calves  aud  pigs,  and  children^  too, 
old  man!"  'I'hal'fi  no.  lucre  is  no  use  of 
dodging  tho  qne.stipn,  and  the  true  aiifiwert 
Wbat  do  wo  want  cattle  for  ?  lUch  men  and 
lords  can  afford  to  have  them  for  pedigrees  and 
playthings,  but  tlie  toiling  masses  of  farmers 
will  not  and  dare  not,  overlook  tbe  useful,  iirac- 
tieal  aud  osnential  (lualilios  of  The  8bort-Horu 
cow.  And  if  tho  bleeders  of  America  would 
comprehend  the  rt^al  wants  and  wislies  of  tho 
Aumrloan  farmer,  and  quit  hrecdiiig  tor  pisdigree 
alone,  and  breed  for  the  time  merits  of  cattle — 
beef  and  milk  instead,  as  is  now  tho  disposition, 
of  breeding  for  pedigree,  without  any  of  the 
above  qualifications,  then,  ami  not  until  then, 
shall  wo  SCO  the  farmers  enlisting  en  mossi'  in 
tho  enterprise.  I  will  say,  for  the  benefit  of  Mr. 
Cook  and  others,  that  I  nave  always  found  the 
.Short-Horn  cow  equal,  if  not  sii|H'iiiir,  to  any 
other  for  milk  and  butler ;  aud  I  believe  that 
amoiigst  the  old  ami  reliable  families  of  cattle, 
where  they  have  been  bred  for  the  usefid  quali¬ 
ties  (as.  they  should  be),  you  may  yet  find  cows 
that  have  mi  superiors  at  the  pail.  I  have  at 
least  three  families  in  my  herd,  and  all  tlie  fault 
I  find  with  them  is,  they  give  too  iimeh  milk.  I 
have  had  no  other  tJiaii  thoroughbred  cows  on 
tlie  fanii  for  three  years  past,  aud  have  only' 
milked  what  I  had  to  -that  Is,  what  the  e.ilvcs 
would  not  take — and,  at  this  time,  from  8  cows 
1^4  of  them  lidfiTs),  rulsing  9  calves,  we  are 
getting  four  pailfuls  per  day ;  and!  have  never 
sat  down  to  my  table  witliout  having  au  abun¬ 
dance  of  nice  butter,  and  plenty  of  mdk  and  rich 
ei-eam,  which  I  think  a  good  thing  for  vkiklron, 
as  well  as  caloon  aud  piys,  all  three  of  which  aro 
strictly  essential  on  a  well-regulated  farm. 
