AUQ. 
MOORE’S  RURAL  NEW-YORKER 
^airij  ^jiisbiuiliriT. 
MANAGEMENT  OF  MEADOWS  IN  DAIRY 
SECTIONS, 
Daiuymen  not  imfrcqnontly  complain  that 
their  ineatlow  landa  do  not  yield  satisfactorily  for 
a  ancccssion  of  years-  that  (ho  grass  is  inclined 
to  “mil  ont”  after  being  down  Uiroo  or  four 
years,  and  hence  plowing  and  ru-seoding  has  to 
bo  resorted  to.  It  is  true  Ihoro  is  groat  difl'er- 
enoe  in  «m11s,  some  btang  of  u  character  that  will 
not  hold  grass  pcnnanently  or  for  any  considera¬ 
ble  length  of  tune  under  ordinary  treatment; 
but  tlio  complaint  to  which  we  refer  applies  par¬ 
ticularly  to  lands  in  good  dairy  sections  wliich 
are  well  adapteit  to  grass.  Wo  may.  Uieroforo, 
refer  to  soino  of  tho  causes  that  operate  against 
the  prodnetivouoss  of  meadows,  anil  more  espe¬ 
cially  as  some  faults  in  inanagciueut  apply  to  tho 
season  close  at  hand.  In  the  Rrst  place  wo  may 
remark  Unit  many  meadows  are  badly  injured  in 
their  productiveness  and  permanence  by  allowing 
tho  grass  to  mature  too  far  and  ripen  its  seed 
l«.'foro  cutting.  When  griififl  i.i  allowed  to  be¬ 
come  fully  ripe  before  cutting,  it  makes  heavy 
drafts  11)1011  the  soil  and  rapidly  imiiovcrislies  it 
if  not  koi>t  11)1  by  froipient  applications  of  ma¬ 
nure.  Tho  elfect  o.poti  the  land  is  similar  to 
successive  crops  of  grain,  not  quite  so  r.apid, 
pi^rliiqis,  111  its  oxlinustive  cfTects,  but  still  suro 
and  constant.  When  grass  is  cut  early  and  be¬ 
fore  it  has  matured,  there  is  loss  woody  liher,  it 
is  more  rich  in  the  elements  of  nutrition,  while 
at  tho  flame  time  it  draws  loss  n|)on  tho  soil. 
Here  is  often  the  tlrst  groat  mistiiko  in  the  inan- 
agoinent  of  meadow  lands.  Another  very  preva¬ 
lent  fault,  and  one  following  closely  upon  the 
hotds  of  tho  h.ay  hnrvest,  Is  the  jmstming  of 
meadows.  In  many  instances  tlio  cows  are  turned 
upon  meadows  before  the  grass  has  acquired 
siillicicut  growth  to  shade  the  roots  of  the  )ilants, 
and  hy  allowing  the  herd  to  eat  down  the  gr.ass 
and  expose  the  roots  to  the  hot  sun  not  nnfri!- 
(jneutly,  too,  during  drouths-  the  roots  of  tho 
plants  are  burnisl  ont  and  destroyed,  more  or 
less,  and  liciieo  the  snceeeding  crop  is  lessened. 
We  have  seen  meadows  of  timothy,  in  very  dry 
soasoiis,  nearly  destroyed  from  this  troatment, 
the  hungry  auimuls  jnilling  the  bulbous  roots 
out  of  the  ground  in  large  quantities.  Then,, 
again,  meadows  are  often  i>astnre.l  hi  excess, 
anil  as  cold  weather  comes  on,  with  no  grouitli  of 
leaves  to  protect  tho  roots,  tho  winter  fn.ists 
coni)ilcte  tho  work  of  deslniction,  and  In'^cC' 
plowing  and  re-seoding  must  ho  resoi  lod  to. 
.Many  per.sous  neglect  to  top-dress  and  inamirc 
iiioailows  under  the  luistakon  notion  that  grass 
lands  can  do  very  \iell  without  it.  We  are  o))- 
posfd  to  feeding  idT  of  the  afternialh  of  mead* 
owH.  It  should  ho  loft  to  )»rolot;t  the  loots  of 
the  ])lants  during  the  Imt  days  of  August  and 
Se.)>tombor,  as  well  also  as  a  covering  blanket 
for  wilder.  It  is  ninch  bettor  for  the  farinor  to 
grow  corn  fodder  for  llie  sniqtly  of  fall  feetl  than 
to  depend  iqiou  the  afterfoed  of  ineiidows,  and 
in  the  long  run  it  will  bo  found  to  be  iiincli 
cliea|)er.  'Jliore  is  many  a  farinor  that  would 
consider  the  aftermath  at  ten  dollars  an  acro  ox- 
coHsivoly  dear  and  more  than  he  eonid  alTord, 
and  yet  we  have  often  soon  more  than  that  loss 
made  hy  feeding  off  tho  meadow  in  fall,  and  thus 
rodiicing  the  yield  of  grass  the  following  year. 
In  some  instances  when  tlio  aftermath  is  very 
heavy  it  may  be  advisable  to  allow  the  cows  to 
bite  off  the  lojis  off  tho  grass  and  to  trample  it 
down  lato  in  tlio  season,  but  it  never  ought  to  bo 
oaten  down  close  if  a  i»erinauent  meadow  and 
largo  yields  bo  ex))cctcd. 
Again,  some  fanners  are  accustomed  to  pas¬ 
ture  meadows  in  Hjiring.  This  is  a  Yei7  bad 
liractice,  and  no  meadows  under  such  treatment 
can  be  expected  to  yield  full  crops.  There  is 
another  fruitful  source  of  poor  meadows  lying 
hack  of  all  the  faults  wo  have  named,  and  which 
may  be  iiieiilioncd  in  ihi-s  connoction.  Wo  refer 
to  tho  iwvorly  of  the  soil  at  tho  time  of  putting 
downi  to  gi'ass  and  the  imiierfect  manner  of  pre¬ 
paring  the  ground  and  seeiUng  it.  If  lands  by 
long  cropjung  and  freipiont  plowing  become 
worn  and  exhausted  of  their  fertility,  and  are 
thus  tnriied  to  grass  without  enriching  with  ma¬ 
nures,  heavy  crO))B  of  gra.s.s  ought  not  to  Ixi  ex¬ 
pected.  And  yet  this  is  ihe  coiuUtlon  in  which 
many  meadows  arc  )int  down.  Tho  laud  having 
been  worn  out  for  grain  is,  as  a  last  resort, 
tlu’uvni  into  grass,  and  Ihon  if  the  grass  fails  to 
bo  enduring,  tho  result  is  atlributod  to  somo  iii- 
exiilicablo  cause.  Many  mcitdows  that  are  yield¬ 
ing  loss  than  a  ton  to  tho  acre,  and  which  aro 
said  to  hold  gi-ass  jKiorly  and  to  lie  “running 
out,”  it  w  ill  bo  fouiul,  owo  then’  trouble  to  the 
cause  wo  have  named.  The  land  originally  was 
well  a<la)itod  to  grass,  hut,  worn  and  starveil  of 
fertilizing  clcinonts.  it  refuses  to  yield  beyond 
its  capacity.  Lands  designed  for  permanent 
iiioadowB  should  he  put  in  good  heart  at  tho 
time  of  seeding,  and  attention  should  he  paid  to 
a  thorough  and  comjileto  worldiig  of  the  soil,  so 
that  it  be  in  line  tilth  for  the  seed  bed.  If  the 
land  has  been  worn  and  manures  canuot  bo  plen¬ 
tifully  suppliod  at  first,  frequent  toji-drossing 
during  tho  first  few  years  after  seeding  should 
bo  resorted  to.  and  in  this  way  the  soil  will  be 
recuperated  and  the  grass  abundant  and  endur¬ 
ing.  Great  losses  aro  annually  siistainoil  on  ac¬ 
count  of  neglect  and  iiiqiropor  treatment  of 
meadow  lands,  and  wo  call  tho  attention  of 
dairymen  to  the  points  wo  have  onuracrated  be¬ 
cause  they  aro  common  faults  which  demand 
correction. 
- - 
CURIOUS  PROCESS  FOR  MAKING  CHEESE, 
Among  the  curious  methods  for  tho  manufac¬ 
ture  of  chi‘e»i‘,  tho  process  adopted  by  Jlr, 
JosEi'ir  Hatuuson  of  Derbyabiro,  England,  will 
bo  of  interest.  The  curds  ai'o|  not  scalded,  no 
heat  being  ajqilied  after  the  milk  is  set  for  co¬ 
agulation.  'I’lie  oxiiiilsion  of  the  whey,  or  its 
stqiaration  from  tho  curds  before  being  imt  in 
the  hoojj  and  under  press,  is  being  aceomiilished 
by  a  )irocoss  quite  different  from  anything  known 
ill  practice  in  this  coiiiiti’y.  Jliit  wluit  will  be 
Huriirisiug,  xjorhaps,  to  most  of  our  factory 
elieose  makers  is  tho  fact  ttint  the  chOeso  made 
under  this  jiroeoss  is  of  the  finest  llavor  and 
quality  and  sells  in  the  best  markets  of  England 
for  “  to[i  ))i  ice»  ”  on  a  fiar  with  English  ched- 
ilar,  which  ranges  from  twenty  to  thirty  Bhillings 
higher  than  Ameiican  ehooso. 
LEADING  POINTS  IN  ITS  MANUFACTURE. 
The  following  aro  tho  loading  jioiiits  in  tho 
l>rocosM : 
The  milk,  when  collected,  is  set  at  a  tomiiera- 
tnre  of  about  8U‘^  Fahrenheit,  with  siifilcient 
rennet  to  |)roiUice  thorough  coagulation  in  from 
forty  to  sixty  riiiniites,  Tho  cheese  is  made  twice 
a  day— that  Is,  from  tho  morning's  andovening’s 
milk  sojiarately.  After  coagulation  is  perfected 
ami  when  ready  for  mani))ulation,  tho  hroaker  or 
oiitler  is  luissed  up  and  down  through  tho  mass 
until  the  curds  aro  broken  Into  small  lumps 
iihont  tho  si/.c  of  a  hazelnut.  Tho  oiieration  of 
the  breaking  is  at  intervals  of  a  few  luinutcs. 
After  standing  for  the  whey  to  form,  a  |>ressing 
|»latc  |>ierced  with  holes  and  fitting  tho  tub  is 
used  and  |iresHure  ufqiUod  to  the  c-unls.  Faucets 
aro  arranged  in  the  Lnhs  at  different  bights,  and 
through  these  tho  whey  is  drawn  off  as  it  rises 
tlu'ongh  the  holes  in  Uic  pressure  jilatu.  ITio 
onrds  aro  left  niider  jiressurc  in  the  tub  until  in 
Uie  jndgmeiil  of  the  operator  it  Is  ready  for  tho 
next  )>riicess.  This  consists  in  enttiiig  tho  outer 
.edge  of  the  circular  iiiass  of  eiird  into  blocks 
witli  an  imi>lcineut  similar  to  a  mason’s  trowel. 
Tlifikff  blocks  of  curd  are  jiiled  In  tlie  center  of 
the  tub  and  ]iressnrt!  again  a^qiliud  until  the 
whey  is  sufiiciontly  oxp.dled,  when  it  is  crushed 
U[>  will)  tile  liamls  and  ))nt  to  |iresH.  It  remains 
in  )>ross  live  or  six  days,  being  turned  from  time 
to  time  and  rcxioivitig  a  fresh  cloth.  Then  It  is 
takoii  out  of  jiress  and  rubbed  with  salt  on  tlio 
outside  evei'y  day  for  a  few  days,  or  until  it  is 
sunicieiitly  Malted.  'J'ho  cheeses  aro  from  .'Ij^  to 
4  inches  tlilek,  and  from  15  to  If!  inches  in  diam¬ 
eter,  weighing  about  .'JU  pounds  each. 
Hneli  aro  Uie  general  outlines  of  the  improved 
liriicess  for  making  Derby  cheese.  'I’he  ehcesc 
IS  rich,  with  a  peculiar,  clean,  sweet  llavor,  and 
from  its  great  execlleiice  eoiniuands  the  extreme 
jn  ieCH  we  have  iianiod. 
It  will  bo  seen  that  tho  method  employed  for 
freeing  the  curds  from  whey  differs  materially 
from  tho  ordinary  practice  in  tliis  country,  and 
from  it  wo  learn  ihe  fact  that  the  making  of 
good  chcoso  is  not  confined  to  one  x^articiilar 
))roees8,  but  that  tho  same  result  is  reached  by 
very  many  and  diverse  methods,  and  in  noli 
doubtless  is  due  to  the  skill  and  jiidgmcut  of  the 
maker  in  all  xirocesses. 
- - »♦» . 
ANALYSIS  OF  BUTTER. 
Eveuvonk  knows  that  there  is  a  great  differ¬ 
ence  ill  tlio  ricliuoss  as  well  as  llavor  of  butter, 
but  the  why  and  wlioi  ofore  is  not  so  easily  found 
out.  The  chemists  have  taken  hold  of  this  sub- 
ject,  and  it  is  possible  that  wo  may  through  their 
aid  have  some  light  tlirown  into  the  Imtyraeeous 
abyss.  The  following  from  the  Agricultural  Ga¬ 
zette  is  one  ste))  iii  that  direction  ; 
A  rcixirt  has  boon  made  to  the  Hoard  of  Inland 
Revonuo  by  the  I’riiicipal  of  tho  Chemical  Jjabo- 
r.atory,  Somerset  House,  on  experimoiits  con¬ 
ducted  by  liiui  for  tho  aiialy.sis  of  butter.  One 
hundred  and  seventeen  samples  were  tested,  tlie 
resiilt  being  that  while  a  few  saui|iles  were  found 
to  bo  very  jioor  in  quality,  and  a  few  others  ex- 
eciilioriiilly  rich,  the  great  bulk  examined  were 
found  to  iiOssess  considerable  xml  forinity  of  coni- 
IMiflition,  the  jn  indiial  variations  being  apjiaroiitly 
duo  to  a  differoiico  in  the  metbod  of  munufiio- 
tiiro,  the  different  seasons  of  the  year  wlieu 
inailH,  and  tlio  various  modos  of  feeding.  As 
mighl  be  expected,  soinc  of  the  poorest  butters 
were  produced  by  and  obtained  from  small  farm¬ 
ers  in  Ireland,  at  a  time  when  there  was  vei'y 
little  grass  and  food  was  scarce.  It  was  also  no¬ 
ticed  that  tho  butter  was  relatively  poorer  in  Its 
oBccntial  constituents  wbeii  the  food  was  ehiefiy 
cotton  and  oil-cake  than  was  the  case  when  roots 
and  grass  formed  the  staple  food.  A  noticcahlo 
feature  in  tho  results  recorded  is  tho  great  vari- 
flliou  in  tho  quantity  of  water  iu  the  different 
butters,  tho  lowest  being  4.15  per  cent,  ami  tho 
highest  80.75  per  cent.  The  Devon  ami  Dorset 
hiilters,  whieli  iisiitilly  stami  so  high  in  tho  mar¬ 
ket,  were  found  to  contain  in  nearly  all  eases  a 
high  percentage  of  water,  and  one  which  was 
lirocured  from  tho  dairy  of  a  iwivate  gentleman 
contained  as  nmch  as  10. W  )>er  cent.,  ami  a  sec¬ 
ond  samiile,  recently  obtained  from  tho  same 
source,  contained  15.70  per  cent.  Anotlier  point 
of  interest  w'as  in  some  moafluro  elncidatod,  and 
wliich  has  reference  to  tlio  doterioratiou  wliich 
certain  butters  undergo  wlieu  ko)it  iu  small 
quantities  in  glass  or  (jarthonw’aro  voasols.  It 
was  found  that  while  some  of  tho  liiiost  and  best 
prepared  butlers  undergo  little  or  no  ehaiigo, 
there  is  in  others  agnidual  disappearance  of  tlio 
charnctcristie  priiieiplos  of  butters,  and  a  conse¬ 
quent  assiiuilatioii  to  the  consliUitiou  of  an  ordi¬ 
nary  animal  fat.  lliis  change,  which  aiq'ears  to 
he  duo  to  ail  ineipieiit  fcnuoutatioii,  and  is  gen¬ 
erally  aoconqiatiied  by  the  development  of  fungi, 
is  jirohahly  caused  cither  hy  the  use  of  sour 
cream  or  hy  iiisuflieienl  care  in  luaking  butler. 
—  .4 » »  .  .  ,  - 
ENGLISH  METHOD  OF  PACKING  BUTTER 
PRINTS  FOR  MARKET, 
The  Derbysbire  inothod  of  sending  butter  to 
market  is  i|uito  dllTorciit  rrom  anything  prac¬ 
ticed  in  this  country.  'I’ho  dairy  fanners  put 
tliolr  butter  iqi  in  half  -  poumi  prints  neatly 
stam|)cd.  Insteail  of  boxes  or  (lails  for  luvcking, 
(hey  use  stout  willow  baskets.  Tliese  aro  made 
osjieolally  for  tho  jnirpose,  and  are  arranged  to 
receive  from  ‘20  to  30  prints  in  each  layer,  ami 
several  layers  of  jirints  are  placed  one  above  tho 
other,  Tlio  layers  of  prints  just  fit  tlio  basket 
In  rows  5  hy  0  or  4  by  5.  so  as  to  avoid  shueking 
and  bruising  by  moving  from  their  isisitiou  as 
placed  iu  tbo  basket.  Tho  baskets  aro  very 
nicely  made,  the  sides  rising  U|)  from  the  bottom 
poriioiidicularly,  and  being  nmdo  sufiioieiitly 
strong  to  retain  a  tnio  and  even  shaiiO.  From 
15  to  30  pounds  of  butter  aro  packed  In  each 
basket,  according  to  tlio  size  of  the  dairy  or  the 
amount  of  butter  to  be  sent  to  market  froiii  lime 
to  time,  in  other  words,  tho  baskets  aro  made 
of  different  sizes  to  accomnu»dato  Uio  dairy,  ami 
they  are  eoiiqiletely  filled  witli  prints  when  sent 
to  market.  The  following  is  tho  manner  of  imok- 
ing; — First,  a  fine,  while,  di’y  cloth  is  laid  over 
tho  basket,  and  ii|miu  this  is  jilaced  a  wet  one  of 
fine  wliile  cotton.  They  lay  dock  loaves  over  the 
bottom^  'I'he  tlock  leaf  has  a  stalk  rminiiig 
through  its  lengtii,  Ihiis  rendering  tho  back  of 
tlie  leaf  iinoveii,  while  Ibe  face  of  the  leaf  is  flat. 
The  stalk,  thereforo,  must  ho  carefully  drawn  off 
with  a  knife,  care  being  taken  tliat  tho  leaf  Is 
not  split.  Now  wet  the  prepared  leaves  ami 
place  them  in  tho  bottom  of  tho  basket,  ami 
11)1011  them  )»laee  a  layer  of  miltor  iirints,  then  a 
layer  of  leaves,  and  so  on  until  tho  haskot  is 
filled,  linishhig  with  a  layer  Of  leaves.  Tho  ends 
of  tho  cloths  aro  now  tiirnod  down  over  tho 
whole,  and  it  is  complete.  Tho  haskot  should 
hold  live  half-))Oiiml  prints  in  depth.  In  tliis 
way  the  butler  goes  to  market  in  tho  neighboring 
city  or  village,  sweet,  rosy,  and  in  firm  eomlitioii, 
the  same  as  it  leaves  the  dairy. ; 
■  - 
CLAY  FOR  SANDY  MEADOWS, 
Can  I  im)irovc  a  field  when  the  soil  is  sandy 
and  xvashy  by  adding  clay  ?  I  wish  to  make  a 
meadow  of  it,  -  J,  Amb.s. 
I 
Handy  lands  that  aro  yielding  poorly  may  be 
improved  often  at  httle  exjicnse  by  top-dressing 
with  clay.  Wo  have  seen  rueadows  made  to 
yield  largely  simply  by  dressing  with  a  tlau  ixiiit- 
Ing  of  clay  liatilod  from  an  adjacent  bank  and 
scattered  over  the  field  during  winter,  where,  hy 
Uie  action  of  frost  and  the  spring  rains,  tlie 
clods  were  reduced  to  a  condition  to  ho  easily 
broken  and  further  distributed  over  the  siu  faco. 
Heavy  clay  lands  ai’o  ofttni  henefltod  hy  dress¬ 
ing  with  sand  or  sandy  loams.  Fields  are  often 
located  at  a  short  distanoe  froui  deposits  of  clay 
or  Blind,  ami  may  ho  pcrmaneiilly  benefited  by 
top-drc.ssiiig  in  the  way  suggested.  Handy  and 
leachy  soils  that  are  imt  relciitivo  of  maniiros 
may  thus  he  often  so  amelionitod  as  to  bo  made 
very  productive  and  at  conqiurativoly  little  ox- 
)ieuso  if  defiosits  of  clay  aro  near  at  hand. 
A  lew  years  ago  a  farmer  living  in  tho  valley 
of  Uie  West  Oamula  Creek  had  a  largo  field  of 
sandy  land  whicli  was  so  unjirodnctivo  as  to  bo 
considered  of  little  value.  'The  land  was  plowed 
ill  the  fall,  ami  during  winter  tho  fanner  sot  his 
teams  drawing  clay  from  a  bank  near  the  creek 
and  close  at  hand,  in  tho  fljiring  Uie  clay  was 
distributed  over  Uie  siirfaco  as  evenly  as  possible 
and  harrowed  iu,  and  tho  fiold  was  tiion  sown 
with  grain  and  seeded  down  to  grass.  A  good 
meadow  was  thu-s  obtained,  which  proved  jiro- 
ductivo  for  a  niinibur  of  years,  though  only  a 
light  coating  of  niamii  o  was  applied  from  time 
to  time,  tho  field  getting  no  better  troatment  iu 
this  respect  than  other  parts  of  tho  farm  where 
the  soil  was  stronger  and  better. 
We  have  no  doubt  tho  field  refenod  to  would 
receive  benefit  by  an  ii)i)iIication  of  clay,  ond  wo 
should  take  the  risk  of  making  the  ox)icrimeiit 
on  a  siiiiill  scale,  to  siiy  tho  least ;  then,  if  tho 
inqirovfinent  ami  cent  of  adiling  clay  iiroved 
satisfactory,  a  nioro  extensive  surface  could  bo 
treated. 
MILKING  MACHINES. 
A  WRiTEK  to  tho  North  F.ritish  Agriculturist 
writes  :  Allow  mo  to  state  that  I  tried  what  I  hc- 
liovo  to  be  the  ordinary  milking  machine,  in  a 
dairy  of  53  Ayrsliire  cows  ahoiit  nine  years  ago. 
I  first  ordered  one,  and  was  so  well  )ileaHod  with 
its  apjiaront  oflicleney  that  I  at  oiiee  ordered  a 
few  more,  and  the  greater  )mrt  of  the  milking 
was  done  for  about  a  week  witli  them,  when  I 
found  out  that  the  yield  of  milk  and  weight  of 
curd  had  boon  gradiially  decreasing  the  time  they 
were  in  use,  so  i  at  once  |)iit  thmii  aside  ami  re¬ 
sumed  haiiil-niilkhig,  when  the  yield  soon  in¬ 
creased  to  what  it  formerly  was.  ^i’his  has  Iteeii 
my  ex))erieiico  of  milking  niachliius,  ami  I  con¬ 
sider  their  failure  mainly  caused  hy  tlio  total 
absence  of  any  iiiechameal  action  on  the  teats  or 
milk  vosHcl.  and  not  to  tho  siiiallness  of  tho 
tulies,  as  supposisl  by  Mr.  i.ittlojoliii  a  very 
Biiuple  defect  which,  if  it  existed,  could  easily  ho 
ruinudied.  The  young  of  all  mammalia  when 
sucking,  hy  bulfiiig  with  their  nose  ami  ))nlliiig, 
bring  a  euiisiderable  lunount  of  meohanlcal  I'oreo 
to  bear  11)1011  the  teats  and  vessel.  For  instaiieo, 
who  bus  not  observed  a  young  pig  when  it  eould 
tind  nothing  in  the  teat  Initt  and  riih  witli  its 
little  nose  all  round  about  it  till  it  got  its  roward  ? 
In  theso  days  of  dear  labor,  wlion  the  most 
iudiflorent  class  of  dairymaids  can  scarcely  be 
got  either  for“lovo  or  money,"  tho  Highland 
and  Agrioulliiral  Society  would  bo  doing  a  duty 
that  would  bo  highly  appreciated  by  all  dairy 
farmers  wore  they  to  offer  a  liaiidsoimi  ))remiuin 
to  tho  inventor  of  a  thoroughly  eHiciciit  milking 
machine. 
- ♦♦♦ - - 
EXPERIENCE  vs.  THEORY. 
A  COKREHPONDKNT  of  tlio  Ocrmaiitowii  Tele¬ 
graph  iu  giving  advice  ahont  hnilding  barns 
recommended  putting  in  many  windows,  hut 
next  week  ho  is  informed  by  Mr.  II.  llecker: 
“  that  during  lly-tiino  stables  eiiii  hardly  l>eko))t 
too  dark,  excojit  at  feeding  time  for  a  few  inin- 
utos  to  enable  the  men  to  see.  A  inillioii  and 
more  of  flic's  may  he  in  a  Mioronglily  dai  kem  d 
stablo  yet  will  not  move,  hence  neither  annoy 
tho  animals,  defiln  I'eediiig  material,  nor  soil 
window’s.  The  time  will  come,  for  large  larin.s 
at  least,  when  steam  will  in  suiiimer  drive  oiren- 
lation  of  air  by  a  fauiier  Ihroiigli  tho  oatllc- 
luiiiscifl.  Not  a  Ily  will  he  seen  there  and  far  loss 
disease  obtain.  There  is  no  doubt  tlnit  during 
summer  much  beef  could  be  ami  should  hoinado 
hy  bullocks  comfortably  warm,  but  untonnoiited 
by  Hies  or  excess  of  sunlight.  .More  milk,  butter 
and  choose  likewise  will  result  if  cows  aro 
siiieldetl  from  flies  and  very  hot  (tiiroiigh  loo 
nmch  light)  stables.  They  aro  inachines  needing 
quiet  if  they  aro  to  yield  ))lonty  ami  goml  milk. 
®l]c  '^)orsnn;in. 
HORSES  PULLING  AT  THE  HALTER. 
A  HOiiHK  can  pull  more  backwards  hy  a  strap 
over  tho  top  of  his  head  than  ho  can  jmll  for¬ 
ward  liy  the  breast  and  when  he  has  learned  this 
ho  will  break  almost  any  single  slrii))  of  leather 
hut  this  is  not  the  worst  of  it,  lliere  is  grout 
danger  of  his  injuring  hiniself  iis  well  as  doing 
injury  to  tlio  harness  or  earriage  wlieu  loose. 
There  is  much  less  danger  of  injury  hy  tieiiig 
him  with  a  strap  around  the  neck  when  he  can¬ 
uot  or  will  not  exert  as  nmch  force.  A  handy 
way  with  a  ciin  iage  horse  is  to  have  a  strong  Iwo 
incii  strap  with  a  strong  buckle  fastened  to  an 
k’on  ring.  This  can  remain  on  the  horses  neck 
then  have  iu  your  buggy  a  new  strong  rojie  with 
a  largo  knot  on  one  end  that  will  not  )mss  through 
the  ring.  Draw  this  through  tho  ring  when  you 
tie  him  and  ho  will  try  the  strength  of  it  hut  a 
few  times.  Hmdi  is  my  exjierieiice. 
H.  15.  PEoii. 
- - 
PROTECTING  HORSES  FROM  FLIES. 
A  FUENCii  ]iharniaceutical  chemist  h.is  discov¬ 
ered  a  w'ay  to  protect  horse's  from  attacks  of  tlii'S, 
according  toal.oiidon  jm«hcul  )>ajM  r.  Ihs  iii- 
vuntlon  emisists  in  rubbing  the  Imrses,  nsjieei.ally 
on  the  ))art  most  snbject  to  att.ack,  witli  a  little 
concentrated  oil  of  laurel.  There  is  not  Hm 
slighter  t  danger  in  ii  s  use,  and  t  he  cosl  is  saiil  to 
ho  very  small.  Aiiutlier  ropellaat  suggested  by 
the  sainc  person,  is  a  solution  of  sixty  grammes 
(one  iMiiiml  and  live  onriees  avoinlujioinj  of  assa- 
fietida  in  two  glasses  of  water,  and  one  of  vine- 
gai’.  If  horses  bo  well  ivashcil  with  this,  not  a 
liy  yiill  settle  upon  theiii,  as  tJie  odor  of  Uieassa- 
fa-tiihi  drives  the  flies  away.  Tliia  drug  has  no 
deleterious  (pialitios  as  an  external  application, 
and  may  be  used  unhesitatingly. 
