Ay@.  § 
MOOBE’S  RURAL  fiEW-YORKER. 
to  these  8a7Tio  authorities  tlio  Norman  horse  of 
more  recent  days  is  Uw  commeucraent  of  an 
exaggeration  of  the  system  which  liad  such  good 
rosiilts.  The  cross  too  often  repeated  has  un¬ 
done  much  of  what  was  done  in  former  years, 
and,  tlu'ough  tlie  persistent  use  of  tho  imported 
tlioroughbred  horse  as  a  siro,  instead  or  Judicious 
resort  to  best  shaped  of  home-bred  animals,  tho 
Norman  horse  has  become  too  high-bred  and 
weedy,  and  therefore  not  so  useful  for  tho  every¬ 
day  wants  of  those  who  breed  him.  Tho  present 
result  of  tho  importation  of  those  high-bred 
Anglo-Normans  into  tho  United  States  is  ro{)ortod 
to  ho  satisfactory,  and  this  result,  boaring  in 
mind  thoir  linoago,  might  have  been  presumed 
to  follow  their  hitroducUon  hito  tliat  country. 
Tho  produce  where  it  loses  in  elegance  and 
grace  will  probably  gain  hi  compactness  and 
soundness  and  freedom  from  horeditaiy  iulirm- 
ities. 
- - 
HORSE  SHOE  AND  SHOEING. 
The  following  excellent  ad^•ico  on  tho  above 
subject  lately  apiiearcd  iu  Forest  and  Stream. 
On  an  average  horses  reipiire  shoeing  once  a 
month.  The  length  of  time  a  shoe  will  wear  de- 
jsmd.s  much  ou  tho  Idud  of  service  a  horse  is  do¬ 
ing,  and  oil  tho  Idml  of  road  he  is  daily  Inivcling. 
A  team  horse  in  heavy  draught  does  not  wear 
out  as  many  shoos  as  one  used  in  a  ha<!k  ;  quick 
motion  grinds  shoes  down  more  raiiidly  than 
slow  USD.  Some  pavement  is  harder  on  shoes 
than  an  ordinary  road,  while  tho  friction  of  a 
gravelly  road  wears  them  away  rapidly  Wooden 
pavement  is  but  a  UtUo  saving  to  the  wear  and 
tear  of  shoes,  for  tho  grit  and  dust  which  bocoi  no 
impacted  in  the  interstices  of  tho  wooden  block 
grind  away  shoes  like  the  friction  of  an  emory 
wheel. 
Tho  hind  shoes  wear  out  Urst,  and  there  is 
more  strain  and  friction  on  them  than  on  tho  fore- 
shoes.  It  is  impossible  and  improper  for  a  horse 
to  wear  shoesmore  than  si.x  weeks,  for  the  giowth 
of  tho  foot  shortens  the  shoe,  as  well  as  changes 
Uio  shajie  othenvise.  'J'lio  neglect  will  cause  tho 
shoo  to  encroach  upon  tlio  soft  textures  of  tho 
foot  and  produce  lamcne.ss. 
Tho  greatest  amount  of  custom  to  the  black¬ 
smith  comes  from  tho  teain8l«!r»,  expressmon 
and  livery  men.  Omnibus  and  railreorl  companios 
have  their  own  forges  and  do  their  own  shoeing. 
Tho  process  of  making  a  liorsosliuo  is  fajuiliar 
to  every  school  boy,  who  has  often  lingered  at 
tUe  Hinitliy  door  and  llstonod  to  tlio  wheezing  of 
tho  asthmatic  bellows  and  when  the  foot  is  pair¬ 
ed,  wondered  that  it  did  not  bleed.  Again,  ho 
has  seen  tho  strong-armed  workman  pluck  tho 
piece  of  glowing  metal  froui  Uio  briglit  tire,  and 
with  tho  hammer  give  it  repeated  blows,  and 
give  it  shape  by  curling  it  over  tho  anvil  point. 
Heating  again  and  again,  tho  iron  he  pounds 
maliciously,  causing  the  hissing  sparks  to  dy  in 
all  dircotions,  until  at  length  a  shoo  is  formed 
oomploto. 
This  tedious  process  is  suporseded  by  ma¬ 
chinery,  and  now  like  a  doughnut  a  shoo  is  cut 
out  of  a  sheet  of  steel,  shaped,  creased,  and 
punched  iirocisely  as  if  done  by  hand.  More  shoes 
can  be  made  by  machluory  in  one  day  than  a 
blacksmith  can  make  by  a  forge  in  a  week,  and, 
equally  as  good  ton,  in  all  respects. 
Tho  matter  of  horse  shooing  is  of  groat  interest 
to  owners  of  horse  flesh,  for  every  one  lias  an 
idea  how  tho  shoe  should  be  shaped  and  fitted  to 
enable  the  beast  to  travel  to  Ids  notion.  If  he 
overreaches,  interferes,  or  hturnblos,  the  black¬ 
smith  is  hold  responsible.  It  is  true  a  skillful 
mochaulo  can  do  much  to  remedy  these  evils. 
There  are  but  a  few  practical  mechanics  who 
have  sufliciently  studied  the  foot  of  the  horse.  It 
is  not  enough  bo  know  the  anatomy  of  tho  foot, 
aud  where  to  insert  a  nail  not  to  cause  pain,  hut 
the  foot  should  bo  studied  in  tho  state  of  nature 
lief  ore  the  moohanism  of  mau  has  by  artificial 
appliances  distorted  it.  The  shape  of  the  hoof 
of  tho  wild  horse,  or  of  one  who  has  never  boon 
shod,  should  bo  taken  as  a  model.  Tho  foot  is 
then  properly  balanced,  neither  too  long  nor  too 
broad,  but  it  has  adjnsted  itself  to  iiatm'O,  and 
the  muscles  and  tendons  are  not  strained  by 
travoL  Confinement  and  unskillful  shoeing 
changes  the  anatomical  relations  of  the  foot,  and 
the  best  judgement  of  tlie  mechanic  is  often  tax¬ 
ed  to  correct  tho  growing  deformity — from  im- 
skiUfnl  shoeing.  When  a  reasoning,  skillful 
mechanic  is  found  tho  horse  is  safe  in  his  hands, 
for  he  only  preserves  tho  nonnal  shape  of  the 
hoof,  and  adjusts  tho  shoe  to  protect  it. 
The  frog  in  the  hoof  of  the  horse  is  placed 
there  for  a  jiai  ticular  purpose,  and  should  not  be 
cut  by  the  shoor.  If  this  is  allowed  contraction 
and  lameness  will  follow.  The  shape  and  weight 
of  the  shoo  should  be  accomraoi luted  to  tho  pur- 
jxiHea  for  which  they  are  designed.  The  track 
homo  requires  a  shoo  lighter  and  without  corks, 
while  tho  draught  horse  must  have  a  heavy, 
brood  shoe  with  corks  to  enable  him  to  obtain 
foothold  and  travel  with  the  least  possible  strain. 
The  aiiorting  horse  should  bo  shod  lightly,  with 
a  swell  at  tho  heel  and  too  ;  tho  best  nails’should 
he  seloctod,  and  caro  used  in  clinching,  for  tho 
easting  of  tho  shoe  during  the  diaso  is  of  great 
mconvonienoe,  and  might  throw  tho  horse  «t»h 
joopaj'dizo  the  linibfl  and  life  of  tho  rider. 
it  is  got  up,  as  woU  as  for  tho  valuable  infornia- 
tioii  scattered  throughout  its  pages. 
THE  DAIRY  IN  WISCONSIN. 
MANUFACTURE  OF  WHEY  BUTTER-THE 
CHEDDAR  SYSTEM. 
Tue  Secretary  of  the  Wisconsin  State  Dairy¬ 
men’s  Association,  Mr.  D.  W.  Otun'is  of  Fort 
Atkinson,  sends  us  tho  fourth  aimual  report  of 
tlio  Association  for  tJie  year  last  past.  Wiscon¬ 
sin  is  among  the  States  where  dairy  farming  has 
hut  recently  been  introduced,  but  under  tho  fac¬ 
tory  system  tliis  interest  has  been  rapidly  dovol- 
oiied,  and  now  occupies  a  very  prominent  place 
in  the  list  of  the  agricultiual  iudustrioa  of  the 
State. 
Wo  have  personal  knowledge  of  the  soil  and 
climate  of  Wisconsin,  having  at  vai’ious  times 
made  extensive  journeying  over  tho  Btato,  and 
wo  are  well  satistiod  that  its  soil  and  climato  aro 
adapted  to  dairying.  Honco  it  is  no  surprise  to 
ua  that  tho  buainoss  has  been  pushed  forward  so 
rapidly  within  tho  last  fow  years. 
THE  PRESENT  CHEESE  PRODUCT  OF  WISCONSIN. 
According  to  tho  statement  of  rrosident  Ht- 
Buitu  in  his  opening  address  at  the  late 
Dairymen’s  Convention  at  Bheboygaii  Falls. 
Wisconsin  made  a  cheoso  product  in  1S71  of 
13,000,000  Itis.,  and  duriupf  187.'i  tlie  incroaso  was 
ostimatod  to  have  boon  a  littlo  over  20  per  cent. , 
making  a  total  jiroduction  for  tho  year  last  past 
of  15,000,000  lbs.  Tho  incroaso  in  Sheboygan 
County  in  1S75  was  not  loss  than  33  percent., 
Ixiing  a  total  production  for  that  county  of  1,- 
000,000  lbs. 
In  referring  to  tho  progress  of  dairying  in 
Wisconsin,  Mr.  Smith  di'aws  a  comparison  bo- 
twooii  hi.s  own  State  and  tluvt  of  Ohio.  He  says 
that  in  1870  the  production  of  chooso  in  Ohio, 
according  to  tho  twenty-fourth  annual  report  of 
tho  Ohio  Dairymen’s  Association,  was  22,200,000 
lbs.,  and  for  Aslitahula  County  —  tho  bannor 
county  for  choeso  in  Uiat  State  —  it  was  3,000,- 
000  lbs.  So  that,  with  tho  present  rate  of  iii- 
orcaso,  it  is  in  the  near  future  when  Wiscoiisin 
will  exceed  Ohio  iu  tho  extent  of  hor  dairy  pro¬ 
ducts. 
DAIRY  FARMING -PAST  AND  PRESENT. 
Mr.  Smith  refers  to  the  dairying  iu  Northoru 
New  York  iu  1835.  Ho  says  that  about  this  time 
there  began  to  he  a  steady  incroaso  in  tho  pro-  j 
duction  and  demand  for  choose.  “It  was  the 
custom  for  each  fanner  to  mako  his  own  choose, 
or  rather,  his  wifo  did  tho  making,  and  a  woman 
who  could  not  muko  tho  choose,  get  it  to  press 
and  all  washixl  up  iu  time  to  got  dinner  by  12 
o’clock  for  tho  men  was  oallcd  a  pretty  “  poor 
stick, ”  and  a  man  having  such  a  wifo  received 
tho  pity  of  tho  whole  neighborhood.  If  tliero  is 
anything  that  shrinks  a  man's  manhood,  it  is 
neighborhooil  iiity,  especially  pity  for  any  sup¬ 
posed  defioicuoy  iu  his  wifo.  Tho  chooso  were 
hold  all  suuimer  and  sold  in  tho  fall;  tlie  .Tiino 
and  July  chooso  usually  briuging  a  penny  per 
pound  more  tJian  those  of  Soptombor  and  Octo¬ 
ber  make.  Thoro  was  a  disposition  to  pay  for 
an  article  in  proportion  to  tho  time  oxpoudod 
upon  it.  Thu  trade  is  now  reversed — that  is  to 
sny,  choose  twenty  days  old  will  bring  more 
money  than  cheese  twenty  weeks  old.  And  al¬ 
though  cheoso  then  sold  for  tlio  low  price  of  3j-ij 
to  6  cents  per  ikuukI,  yot  by  close  economy  and 
untiring  industry  dairyniou  prospered,  and  they 
continue  to  prosper,  if  prosper  at  all,  by  the 
same  hard  terms.” 
WHY  DAIRY  FARMINQ  PAYS  BEST. 
Mr.  Srarn  has  a  word  to  say  concemiug  tho 
prevailing  opinion  that  dairy  farming  pays  bet¬ 
tor  than  other  branohos  of  agriculture.  It  is 
mainly  for  tlio  reason,  ho  thinks,  hccauso  it  fur¬ 
nishes  continuous  cinploymout.  Ho  saya  that  If 
wages  wore  paid  by  tho  hour,  it  would  bo  found 
that  dairymen  work  as  cheaxi  as  any  other  class 
of  laborers.  While  tho  rocoijita  of  a  dairy  farm 
aro  usually  more  than  for  grain  raising,  yet  it  Is 
no  more  than  just  that  it  should  be  so,  whou  we 
oonaidor  tho  increased  cost  of  stocking  such  a 
farm  and  the  additional  hours  of  labor;  and 
herein  consist  tho  chief  advantages  of  dairy 
farming,  that  it  furnishes  steady  ouiploymeiit 
and  its  receipts  can  bo  relied  upon  with  a  good 
degree  of  certainty. 
“  A  dairy  farmer  is  more  likely  to  live  within 
his  moans  tlian  a  grain  farmer,  whose  receipts 
may  vary  from  ^3,000  to  almost  nothiug  ;  for, 
after  all  oiu-  llguring,  it  is  the  net  profits  saved 
that  make  or  imniake  prosjiorily,” 
Besides  the  annual  reports  of  tho  Hecretary 
and  Treasurer,  tho  pamphlet  before  ua  oontains 
addresses  on  “Tho  Value  of  Milk,”  by  H.  L. 
Doosuxk;  “  Oai’o  and  Feed  of  Cows,"  by  W.  fJ. 
White;  “Beat  Market  for  Cheese,”  by  C.  If. 
Wiloeb;  “Tho  Patron  and  hia  True  Intorost 
Considered,”  by  W.  D.  IIoaed:  “Dairy  Fairs 
and  thoir  llesults,''  by  II.  C.  Diiake  ;  “  Dairying 
in  tho  Northwest.”  by  G.  E.  Monuow ;  Btatis- 
tics  of  tho  Dairy  Fair  of  1875,  with  tho  discussions 
ou  a  variety  of  topics  brought  before  tho  Con¬ 
vention  and  other  matters  of  interest  to  dairy¬ 
men.  Tlie  Report  is  very  nicely  printed  and  is 
to  be  commended  for  tho  good  taste  with  which 
The  whey  being  drawn  from  the  chooso  while 
sweet,  is  run  off  into  tanks  of  tin  or  load,  which 
arc  about  2,*.^  feet  high,  the  bottom  resting  ou 
tho  floor.  At  tho  Bradford  Factory,  whore  Ched¬ 
dar  chooso  is  niado,  tho  tanks  aro  built  of  bluo 
brick,  comontod.  Hero  tho  whoy  lios  until  next 
mornuig  —  in  all  about  22  hours — when  it  is 
skimmed  with  an  ordinary  ehoddar  Hkimmcr, 
either  perforated  or  not.  The  cream  is  theu 
lionrod  into  tin  cans  for  the  {iiirpose  of  scalding. 
Those  cans,  holdUig  about  Id  gallons  each,  are 
I'laccd  iu  a  boiling  vat,  imitly  full  of  water, 
which  is  run  up  to  Ul’i  '  Fahrenheit  by  steam. 
Tho  steam  is  turned  on  till  it  gives  tho  water  uo 
more  tlian  a  gentle,  simmoring  motion.  At  this 
stage  a  handful  and  a  half  of  salt  is  added  to 
about  every  live  gallons  of  cream,  aud  tho  whole 
is  stirred  often  with  a  small  paddle.  When  tho 
ci'eam  has  ceased  to  rise  and  is  flue  and  free 
from  the  thicknoss  wiiich  before  characterized 
it,  tho  time  which  it  occupies  being,  as  a  rule, 
from  20  to  30  mimitcs,  tho  scakhng  is  comidotod. 
It  is  now  removed  and  i>lncod  in  tin  cans,  hold¬ 
ing  about  10  gallons  each,  with  sinall,  brass  fau¬ 
cets  at  the  bottom.  The  can.s  are  only  made 
about  half  full  of  cream,  and  are  then  tilled  by 
adding  to  the  on.'am  clean,  sweet,  cold  spring 
water.  It  is  then  loft  at  rest  until  the  next  day, 
or  about  24  hours,  whiui  tho  whey  and  water  will 
have  settled  to  the  boltom  and  tlie  cream,  sepa¬ 
rated  Froiii  all  itsimpuritic.s,  will  he  on  top.  The 
water  is  now  drawn  out  through  the  faucet  until 
tho  cream  is  reached,  when  it  may  bo  tuinod  into 
the  cream  jar,  being  slirred  from  tirno  to  time 
until  ready  for  ohurniug.  The  churning  and 
working  of  the  butter  arc  perfiirinud  in  the  ordi- 
iiai7  manner,  as  for  cream  raised  from  milk. 
Whey  butter  m.ado  under  tliis  firoccss  is  not 
much  inferior  to  butter  from  milk,  and  has  sold 
ill  the  English  inarkoU  for  only  2  to  3  cents  per 
pound  leas  than  good  ovoam  butter.  Din  ing  last 
season  tho  whoy  butter  made  at  tho  l{|•ailsford 
Factory  (Derby shh'o)  sold  at  from  12  to  13  cents 
{)er  pound,  while  first-class  cream  butter  com¬ 
manded  in  tho  same  markets  from  11  to  Iti  cents. 
This  method  of  making  whoy  butter  differs  from 
that  usually  employed  in  America,  aud  will  bo  of 
interest  to  our  daiiTiiion. 
- - - 
SHEEP  AND  CO’WS  PASTURED  TOGETHER 
Since  the  decline  in  the  xirice  of  cheese,  some 
of  our  dairy  farmers  aro  advocating  the  intro¬ 
duction  of  sliccp  upon  their  farm.s  in  counoction 
with  the  dairj’,  and  it  is  siiggostcJ  that  sheep  and 
cows  may  bo  kept  together  upon  the  same  pas¬ 
ture  with  advantage.  The  reasons  given  are  that 
grasses  left  or  ref  used  by  cows  will  bo  oaten  by 
the  shoiip,  and  thus  thoro  will  be  less  waste  on 
account  of  tufts  and  palchcij  of  gra«.s  loft  by  tho 
cows  to  mature  and  to  hecome  hard  and  woody. 
And  again,  tho  droi>piiigs  of  tho  sheep  over  the 
surface  of  fields  render  tlic  soil  more  fertile  and 
increase  tho  productivouoss of  pasturage.  Blieoxi 
also,  it  is  said,  serve  a  good  xiurposo  in  keeping 
horueil  cattle  healthy. 
Some  of  tho  reasons  given  may  be  all  true 
enough,  and  yot  sheep  in  any  coii.siderablo  mim- 
bor,  it  is  behoved,  ought  not  to  bo  pastured  with 
milch  cows.  Sheep,  as  is  well  known,  pick  out 
the  finest  and  best  grasses,  leaving  those  that 
arc  coarse  and  less  nutritious  for  tho  other  stock. 
Milch  COW8  pastured  with  sheep,  when  tho  latter 
aro  in  considerable  unmhor,  it  h.as  been  observed, 
yield  less  milk  and  milk  of  [looror  quality  than 
when  tho  two  classes  of  aiumals  ai'o  xiastured 
separately.  Tho  reason  is  obvious.  If  the  host 
and  more  nutritious  gras.scs  bo  selected  and  oaten 
down  close,  leaving  tlio  poorer  grasses  for  tho 
cows,  it  is  evident  they  cannot  make  such  good 
rotmns  as  they  would  upon  a  niorc  favorable 
diet. 
The  be.st  pastures  for  milk  are  those  which 
will  mako  tho  most  beef.  Old  pastures,  as  is 
well  known,  are  much  better  for  fattening  than 
recently  roHceded  grouuds.  Tho  old  turf  is  filled 
with  a  greater  rarity —with  finer  and  more  nutri¬ 
tions  herbage,  from  which  meat  can  he  made — 
than  the  coarse  and  flashy  food  of  now  fiastures, 
and  it  is  uiion  such  pastures  that  tlio  most  and 
tlio  beat  quality  oF  milk  is  produced.  Now,  any 
class  of  animals  like  sbeep,  that  "bite  close” 
and  select  out  tlie  more  nutritious  of  tlio  grasses, 
must  to  a  certain  extent  leave  tho  balance  of  the 
food  comparatively  poor  in  quality.  Bheop,  it  is 
true,  will  often  eat  plants  that  are  left  by  cows, 
and  if  they  would  always  or  wholly  food  nixm  the 
fooil  left  by  tho  cows,  doubtless  there  would  he 
an  important  gain  in  iiasturing  tho  two  varieties 
of  animals  together.  But  in  {iractico  we  find  the 
sheep  xireferriiig  the  best  herbage,  and  as  they 
bite  closer  than  cows,  they  can  always  keep  the 
advantage  when  pastured  together. 
Tho  idea  of  keeping  sheep  ou  dairy  farms  is 
not  a  bad  one  at  this  time  by  any  means, 
but  wo  should  prefer  that  they  be  jjastiured  by 
hemselvca  or  with  young  cattle,  and  not  with 
tlie  licrd  of  niilcli  cows.  The  charaoter  of  pas¬ 
turage  for  tho  production  of  milk  of  superior 
quality  is  imiKirfooHy  undorstoeil  by  many  dairy¬ 
men,  aud  thoro  cau  scarcely  bo  a  doubt  but  that 
tho  delivery  of  milk  at  factories  from  different 
farms  in  many  instances  operates  unequally, 
since  tlie  poor  milk  is  crciUted  alike  with  the 
richer. 
- - - 
FEEDING  CORN  MEAL  TO  COWS. 
Mr.  Mii.i.kr  who  has  of  lato  brought  himself 
into  very  consplcous  notice  by  claiming  that 
cows  will  do  well  iu  winter  by  being  fed  entirely 
on  corn  meal,  is  getting  some  pretty  severe 
criticism  from  farmers  and  soieutists,  Mr.  T.  B. 
Miner,  ’one  of  onr  occasional  correspooudonts 
has  a  word  to  say  on  tho  subject  iu  the  Weekly 
World  from  which  wo  copy  tho  following: 
Tlie  feeding  of  Indian  meal  to  cows  has  boon 
pructisod  iu  tho  United  Htatos  sinoo  tho  landing 
of  the  Filgiiuis  iu  1820,  Mr.  Miller’s oxiiorimont 
iu  feisliog  nu.-iil  only  shows  wlmt  all  farmers 
know  before,  tliat  cows  will  exi.st  on  corn  moal 
alone  for  a  while,  but  to  olaitn  that  ho  has  made 
a  iliseovery  that  will  prove  to  bo  a  groat  benefit 
to  stuck- breeders  and  farmers  generally  is  in  my 
Opinion  absurd.  The  natural  food  of  cows  is 
grass  and  hay,  and  to  deprive  tliom  of  such  food, 
even  if  they  could  bo  made  to  live  ou  somotliing 
else  that  is  cheaper,  carries  with  tho  act  a  degree 
of  Inhumanity  that  is  repulsive  to  farmers. 
Tho  report  of  tho  conimittco  of  tlio  Western 
Now  York  Dairymen's  Association  on  Mr.  Miller’s 
system  of  feeding  does  not  “sot  at  rest  tho  ques¬ 
tion  of  its  practicability,”  beyond  tho  simple  fact 
cows  will  exist  some  two  montlis  on  com  meal 
aluDO.  Mr.  Miller  claims  that  throe  quarts  of 
Indian  meal  is  equal  in  value  to  twenty  pounds 
of  good  hay  to  food  to  cows.  Nobody  will  deny 
to  him  tho  right  to  food  this  meal  insteatl  of  hay 
if  ho  ploasoH  to  do  so,  but  farmers  are  not  going 
to  bo  foolisli  enough  to  attomiit  to  wiubn-  cows  on 
moal  alouo.  Cows  lUilually  loqiiiro  in  tho  winter 
twenty  pounds  of  liay  jior  day  ami  about  throe 
quarts  of  moal  of  somo  kind,  or  roots  of  equal 
nutriment  to  tbrivo  and  ho  in  good  condition, 
and  a  score  of  "reports"  of  oommltlees  aud 
“  cxiilanatory  letters  ”  from  “professors"  can¬ 
not  and  will  not  change  tliat  fact. 
Mr.  Miller  thiiiUs  tliat  ho  has  made  a  “now 
discovery  ”  iu  tins  meal  feodirig  matter.  Homo 
thirty  years  ago  a  II lau  by  tlio  name  of  Graham 
also  made  a  “new  discovery,”  which  Avas  that 
mankind  would  ho  in  bettor  health,  and  live 
longer,  by  eating  no  ammal  food.  'Then  tho 
“  Grahaviiltes  ”  appoared  in  large  numbers;  but 
Avhere  are  tliey  to-<lay?  Gone  to  tliat  bourne 
whence  no  traveler  returns,  Graham  being  the 
first  victim.  Every  fow  yoai  a  wo  boo  men  riding 
some  foolish  liobby,  which  shortly  “  subsides”  to 
uiako  room  for  something  else. 
Mr.  IVIiller  bases  his  arguments  on  Hie  allogod 
groat  saving  in  wintering  stock  to  feud  corn  moal 
alono.  Now,  as  ho  undoiihtedly  is  acute  as  to 
exiRHisos,  suppose  that  ho  tries  my  “  dlscuvory  ” 
on  himself,  which  is  tJiat  a  mau  can  actually  be 
ku]>t  in  a  heallhy  condition  and  with  sulHcient 
uutrimuiit  U>  sustain  life  on  corn  meal  mivile  into 
a  pudding  daily,  and  not  to  cost  over  t?5  a  year ! 
I  will  agrcfi  to  supply  him  wiUi  enongli  of  this 
meal  to  sustuui  him  iu  healtii  one  your  for  that 
sum.  Hu  would  require  a  gallon  or  two  of 
niolasaoH  to  give  his  pinhliug  a  iiioo  flavor,  but 
nothing  else  as  food  would  bo  needed.  Here, 
Mr.  Miller,  is  a  chance  fur  yuu  to  save  over 
$100  a  year  in  your  own  food,  uud  probably  $500 
on  Hiat  uf  yoilr  fiHiilly,  if  you  adopt  my  “dis¬ 
covery."  Will  you  do  it?  Not  at  all,  iieeause 
you  would  say  that  such  a  diet  is  iuluiinun  and 
cruel,  while  you  can  see  your  poor  rows  deprived 
of  Hieirhay,  amlHiiffer  tho  1o.sh  of  theii"  ends  to 
save  a  few  "ooiits  daily ! 
Mr.  Miller  showed  that  cows  will  live  and  not 
apjioar  to  be  injured  by  feeding  oiwb  three 
piounds  of  meal  por  day  for  about  two  months. 
But  that  short  linie  is  no  test  of  tho  merits  of 
the  system.  They  would  also  live  and  be  in 
equally  good  coudition  if  fed  ou  bran  or  roots 
for  that  short  time.  No,  Mr.  Miller  your  “groat 
discovery”  is  not  going  to  revolutionize  the 
system  of  feoiling  Cows  in  winter  at  all.  k'armers 
know  what  tho  virtues  of  corn  moal  arc,  and  they 
will  contlmio  to  feed  it  or  other  meal  moderate¬ 
ly  to  their  cows  in  eonnectiou  with  hay,  as  they 
have  done  for  centuries  past. 
-  —  - 
PO'WDER  FOR  HARDENING  BUTTER  IN 
HOT  WEATHER. 
An  English  butter  maker  of  largo  experience, 
who  is  now  on  a  visit  to  thiscounti’y  for  the  pur¬ 
pose  of  looking  over  our  cliceso  ond  butter 
dairies,  gives  us  tho  following  iufoiiuatiou  oou- 
ooniiiig  a  method  in  practico  among  the  best 
butler-makers  of  Eiighiiid  for  hardening  or  ren¬ 
dering  butter  firm  and  solitl  during  hot  weather. 
Oai'lionatoof  soda  and  alum  arouned  for  the  pur¬ 
pose,  made  uitu  a  powder.  For  20  lbs.  of  butter, 
one  teasjiooiiful  of  oarbonato  of  soda  and  one 
tcaspoonful  of  powdered  alum  aio  mingled  to¬ 
gether  at  tho  time  of  churning  and  put  into  tho 
croam.  The  effect  of  this  powder  is  to  make 
the  butler  ooino  firm  and  solid  and  to  give  it  a 
clean,  swoot  flavor.  It  docs  not  outer  into  the 
butter,  b"l  its  action  is  upon  tbo  cream,  and  it 
pusses  off  With  tjio  buttermilk.  The  Ingredients 
of  tho  powder  should  not  be  mingled  together 
until  required  to  bo  used,  oi  at  the  time  tho 
croam  is  in  the  churn  ready  for  churning. 
