SEPT.  SO 
MOORE’S  RURAL  MEW-YORKER. 
24  S 
agriculture  at  CORNELL  UNIVERSITY. 
Prok.  IlcjnF.RTs  comniiuiicatos  tbc  following  to 
the  Ithican  in  regard  to  prizes  offered  by  the 
Cornell  Ihuversity,  for  proficiency  in  ngrienlture. 
In  order  to  specially  fost-er  the  sbiidy  of  agri¬ 
culture  in  the  university  which  ho  founiled,  >rr. 
Cornell  offered  several  prizes  for  cxccllencn  of 
attainment  in  tiie  study,  and.  among  othors. 
gome  for  the  management  of  a  small  garden 
which  wa.s  assigned  to  each  student  desiring  to 
compote.  A  number  of  students  contested  for 
this  prize,  and  those  who  entered  into  tho  work 
with  enthusiasm  and  gi-adviatrsl  in  their  com'so 
of  study,  are  now  occupying  imsitions  of  honor 
and  trust  in  tho  direct  line  Of  agriculture. 
Mr.  John  SIcOraw,  another  trustee  of  tho  Uni¬ 
versity,  has  recently  provided  in  a  generous 
manner  for  the  continuation  of  those  prizes,  lie 
offers  to  give  a  first  prize  of  $200  to  any  two  or 
more  students  in  tho  fn'I  conr.so  in  agriculturo, 
who  shall  most  snooessfully  manage  a  little  farm 
of  two  acres,  according  to  a  cz:rtain  proscrlbwl 
plan  ;  and  a  seemrd  aud  third  prize  of  .*103  and 
$135  respectively  for  the  second  best  results  in 
the  same  line.  Each  of  these  miniature  farms, 
of  whicli  tJiero  will  be  at  present  only  three,  will 
be  snhdlvided  into  live  STtmller  plots  of  uiiual 
size,  and  is  to  bo  properly  rnannred,  and  worked 
by  a  rotation  of  grass,  wheat,  oats,  corn  and 
garden  vegetables,  so  that  the  land  will  always 
be  kojit  in  good  eondithm. 
The  students  competing  for  thc.so  prizes  will 
ho  charged  a  reasonable  rental  for  tho  use  of  tho 
land,  and  will  bo  furnished  by  tho  University 
with  tho  necessary  help  from  teams  and  imple¬ 
ments  at  a  moderate  charge  per  hour.  They  will 
ix)  required  to  perform  all  the  manual  labor 
thcmBclves,  to  keep  an  accurate  account  of  all 
their  expenses  and  retimvs,  and  a  canfful  diary 
of  their  work,  and  at  tho  same  time  to  perform 
their  regular  University  duties  in  a  siill.sfactory 
inannor.  Tho  first  award  of  these  prizes  will  bo 
made  about  Dec.  l,  1S77. 
ago  of  nitrogenous  matter,  or  tlosh-forming  sub¬ 
stance,  its  chief  constituent  being  milk  sugar. 
Tho  following  tables  will  show  the  difference 
between  tho  composition  of  whey  and  skimmod 
milk : 
In  a  samiilo  of  whole  or  new  milk  which  was 
taken  tot  make  cheese,  the  following  was  its  com¬ 
position  : 
. .  87.00 
. . 
Cssolne . . .  '’’f 
Milk  auzar.  extraclivo  mutter,  etc .  ’.s* 
Miuenil  uiiilier  (ush) . . 
100.00 
Now  tho  whey,  resulting  from  the  above  milk 
after  its  manufacture  into  cheese,  was  as  fol¬ 
lows  ; 
Water . 
Butler . . . 
ing  them  for  tho  rigors  of  winter  —acting  much 
tlie  same  as  a  voll'fillc<l  stomach  of  nutritions 
food  braces  up  the  liuman  system  for  endurance. 
Tho  next  throe  months  Is  tho  season  for  pre¬ 
paring  meadows  for  a  bountiful  yield  in  next 
year's  ci-op.  Lot  thorn  liavo  a  winter  mulch 
either  of  gr.oss  or  manures,  aud  they  will  respond 
to  such  treatment  at  tho  next  harvest. 
- -  *  »  — 
ADDITIONAL  POINTS  IN  DERBY  CHEESE 
MAKING. 
In  a  recent  letter  from  an  English  corrospon- 
donl ,  wo  have  additional  particulars  in  regard  to 
the  manufacture  of  Derbyshire  cheese.  They 
are  a.s  follow.s;  “The  rennet  is  put  in  tho  milk, 
tho  tciuporature  of  which  is  at  80'^’  to  82^  Eahr. 
xiV/k  "iS;:  l^ctioTur,otc;:::;:::^^  After  Um  coagulation  is  porfoctwl,  the  mass  is 
Mineral  matter  (ash) . . . . I**  broken  lino  at  the  first  and  until  it  is  reduced  to 
100.00  almost  a  pulp.  Then  it  is  loft  at  rest  for  half  an 
In  a  sample  of  now  milk  which  was  set  aside  hour,  when  the  whey  is  drawa.  Thociu'dis  now 
water  may  not  ho  so  apparent ;  but  In  times  of 
drouth  aud  low  water,  dysentery  and  other  dis¬ 
eases  not  un  frequently  oomir.  Dr.  Bkllkwh 
mention.^  a  case  at  tlio  Nottingham  Asaizos,  in 
July,  1830,  at  wliich  it  wa.s  provoil  that  dysen¬ 
tery  in  an  aggravated  form  was  caused  iu  cattle  by 
tho  use  of  water  with  putrescent  vegetable  mat¬ 
ter,  produced  by  the  refuse  of  a  starch  factory. 
All  tlio  cows,  calves  and  hor.sea  which  drank  of 
this  water  became  sick,  and  in  eight  years  tho 
plaintiff  lost  twenty-four  rxiws  and  nine  calves, 
all  of  dysenteiy,  It  was  also  shown  that  tlio 
mortality  was  in  ])roportion  to  tho  quantity  of 
starch  made  at  different  times,  and  that  when 
water  containing  the  putrescent  matter  was  not 
allowed  to  pass  into  tho  brook  tho  mortality 
coasetl. 
Wo  have  abnndant  evidence  to  show  that  im¬ 
pure  water  has  seriously  affected  tho  health  of 
stock  and  poisoned  the  milk  of  cows  partaking  of 
it ;  and  tho  first  duty  of  daii’ymon  is  to  provide 
good  water  for  his  animals,  for  not  only  tho 
(tho  morning’s  milk  standing  24  hours  and  tho  hcaiKid  up  in  the  tub  and  this  process  is  coutlii-  ‘or  noi  o»y 
evening's  milk  30  hours  before  skimming),  and.  ncj  at  intervals  until  sufliciontly  solid.  It  is  healthlulnoss  of  tho  beasts,  but  that 
Affnv*  Wftfl  rnninvAil.  tllft  followilll/’  WHS  Ia  o.  doirroo  of  fineness,  bv  Blilk  will  depend  upon  his  action  in  this  togaii . 
Jiairij 
CHEESE  DAIRYING  IN  BIAINE,  q 
_  a 
It  is  only  a  few  years  ago  that  so  little  of  dal- 
rying  was  known  in  Maine  that  nearly  all  the  J-j 
cliecso  required  for  eon.snmption  was  brought 
from  other  titates.  Now  Maine  has  quite  a  num-  *' 
l)er  of  cheese  factories,  and  dairying  is  being  ^ 
puslictl  forward  with  great  raiiidity.  The  soil 
and  climate  of  Maine  are  ominontly  adapted  to  '' 
dairying,  and  it  is  a  matter  of  surprise  to  us  that  *• 
dairy  husbandiT  had  not  become  planted  in  the  t 
State  many  years  ago.  In  some  parts  of  the  t 
State  the  production  of  hay  and  potatoes  has  J 
been  tho  leading  busine.ss.  These,  and  otlier 
crops,  being  sent  to  tho  markets,  loft  the  lands,  ‘ 
for  the  most  part,  unsupp’.ied  with  maniu-es,  and,  1 
as  a  consequence,  farms  were  hocoining  loss  and 
less  producUvo  from  year  to  year.  The  intro-  ] 
dnetion  of  dairy  husbandry,  therefore,  will  be  a 
great  advantage  in  renovating  the  laud,  to  say 
nothing  of  tho  increased  profit  arising  from  the 
dairy  above  that  from  tho  old  method  of  fann¬ 
ing. 
In  tho  Report  of  the  Maine  Board  of  Agricul¬ 
ture,  for  1875  C,  wo  find  several  papers  iu  rela¬ 
tion  to  tho  dairies  of  Maine,  whieli  are  of  consid¬ 
erable  interest.  Mr.  Oeo,  A.  Bbackkt  tabulates 
tho  Btatistics  of  a  number  of  chocso  fachnnea, 
from  which  it  aiq>ear.s  tliat  tho  whole  nutnhor  of 
factories  in  the  State,  in  1871,  was  30.  The  av¬ 
erage  cost  of  factory  (both  building  and  appar¬ 
atus)  ia  $1,311.  The  longest  time  any  factory 
oi)eralod  that  year  was  1G6  days,  or  five  and  ono- 
half  mouths.  The  largest  number  of  cows  re- 
iwrlnd  as  fumislilng  milk  to  any  ouo  factory  was 
a.^O.  and  the  average  to  each  factory  144.  Tho 
whole  amount  of  cheese  made  iu  Maine  factories, 
during  1874,  was  1,028,107  pounds,  and  tlio  aver¬ 
age  number  of  pounds  of  milk  required  to  make 
a  pound  of  cured  clieeso  was  a  fraction  less  than 
ten. 
VALUE  OF  WHEY. 
Whey  is  estimated  to  be  worth  two  cents  per 
gallon,  aud  Mr.  Bracket’s  remarks  on  this  ques¬ 
tion  are  as  follow's:  “  Experiments  made  last  sum¬ 
mer,  in  feeding  it  to  hogs,  place  its  value  at 
littlo,  if  any,  leas  than  sour  skunmed  milk.  Hogs 
fed  on  it  wholly  for  weeks  were  as  thrifty  aud 
grew  as  well  as  those  fed  on  milk.  l''ed  with  a 
small  amount  of  corn  meal,  it  is  undoubtedly  of 
much  more  value  in  making  pork  than  was  form¬ 
erly  Bupposed— in  fact,  w  hen  factories  tii'et  be¬ 
gan  to  operate,  it  was  allow'od  to  run  to  waste." 
Wo  are  not  inclined  to  put,  much  dependence 
upon  experiments  that  “  place  tho  value  of  whey 
at  little,  if  any,  loss  than  aour  skimmed  milk  ” 
for  feeding  hogs.  Indefetl,  if  this  could  bo  so, 
the  whey  used  in  tho  experiment  must  have  been 
exceedingly  rieli,  while  tho  soui-  milk  must  have 
been  very  poor.  Some  skimmed  milk  contains 
all  tho  dements  of  milk,  except  tlie  butter; 
while  in  whey,  we  have  but  a  very  small  percent- 
) 
I't.p 
- -  , 
after  tho  cream  was  removed,  the  following  was 
its  composition : 
. . 
Belter . . . . . 
I'uBeiiio . . . 
MUk  suzur  anil  e.xiractive  mutler.t .  a.-IS 
Mineral  mailer  (ash)... . 78 
It  must  be  evident,  to  any  ono  comjiaring  tlioso 
tables,  that  the  skimmed  milk  is  much  more  val¬ 
uable  for  feeding  purposes  tlian  tlio  whey. 
Wlioy  contains  so  little  nitrogenous  matter  that 
it  ought  never  to  ho  used  as  a  sole  feed  for  hogs , 
hut  when  wheaten  bran,  bIioiIh  or  ground  grain 
is  mingled  witli  it,  whey  can  be  utilized  for  feed¬ 
ing  to  good ’advantage.  It  is  true,  liogs  will  livo 
on  whey  alone,  but  tho  pork  made  from  it  is  wa¬ 
tery,  poor,  and,  in  om'  opinion,  not  a  tit  or  health¬ 
ful  article  of  food.  Mr.  Bracket  says  cheese 
makers  in  Maine  get  about  $73  per  month  and 
are  olitahied,  for  the  most  part,  from  other 
States,  Ho  suggests  that  young  men  from  tho 
State  should  bo  taught  cheese  making  at  tho 
factories,  and  thus  tho  money  paid  for  cheoso 
making  he  kept  in  tho  State. 
In  some  parts  of  Maine,  tlio  Jersey  cow  and 
Jersey  grades  are  used  for  cheese  dairying  and, 
according  to  J.  R.  Nei-son  of  Wintlirop,  it  rc- 
quii-es  only  8  Iba.  7  oz.  of  Jersey  milk,  on  tho  I 
average,  to  make  one  pound  of  cheoso.  Tho 
factory  wliero  tliis  average  was  made  is  in  Win- 
throp,  and  was  run  only  lOO  days.  The  cows  de¬ 
livering  milk,  he  says,  will  average  more  than 
half-blood  Jerseys.  Ho  advocates  Jersey  cows 
for  ehoeso  dallying,  on  tho  ground  that  it  takes 
loss  of  their  milk  to  make  a  pound  of  cheese, 
while  tho  choose  is  richer  than  that  made  frniii 
the  milk  of  other  broods,  and  ought  to  be,  on 
this  account,  worth  more  money.  In  addition  to 
tins,  tho  spring  and  fall  butler  making  from 
Jersey  milk  gives  better  results,  as  to  iiuantity 
and  price,  than  oUier  milk.  The  cVieesoat  pres¬ 
ent  made  iu  Maine,  is  retained  in  tho  State  for 
homo  consumption. 
— - - ♦»» 
MEADOWS  AGAIN -A  WINTER  MULCH. 
The  winter  last  past,  1876  «,  was  very  severe  v 
upon  meadow  lands,  and  much  of  tlio  drainage, 
in  many  instances,  could  have  been  avoided  by  i' 
proper  attenlloii  and  treatment  of  tlio  laruls  after  f 
harvest  and  during  tho  fall.  During  a  consider-  1 
alibi  {xirtion  of  tlie  \vintor,  it  wilt  be  remembered,  1 
tlie  earth  was  left  bare  of  snow  and  oxpo.sed  to  i 
intense  cold.  The  ground  froze  to  a  great  depth,  i 
aud  tho  alternate  freezing  and  thawing  killed  the  < 
roots  of  grasses  to  a  greater  extent  than  usual.  ( 
Whatever  inconvenience  aud  discomfort  there  i 
may  he  in  deep  and  long-continued  snows  in  our 
oliuiato,  they  eerve  as  a  protection  or  winter  i 
mulch  for  our  grass  lamls.  Every  one  must  have 
observed  that  whoro  tlio  snow  lies  deep  and  long, 
there  the  gi-aas  springs  up  thick  and  rank.  The 
old  adage  that  “  snow  is  tlie  poor  man’s  manure,” 
is  not  without  foundation,  in  fact.  It  costs  noth¬ 
ing,  and  is  very  valuable  in  its  prevention  of 
frosts.  Nature  teaches  important  lessons,  and 
wo  may  learn  from  the  action  of  snows  that  a 
winter  mulch  is  not  without  profit. 
During  siiriug,  and  up  to  the  present  time,  we 
have  msulo  personal  examination  of  many  mead¬ 
ows  in  Herkimer  and  oUicr  counties  of  New 
York,  lying  in  the  dairy'  bolt,  and  In  not  a  single 
instance  have  wo  fountl  the  grass  deatroyed  on 
meadows  where  tlio  lands  were  not  allowed  to  be 
pastored  after  tho  hay  harvest  and  where  a  good 
coat  of  grass  remained  at  tho  conuncncoment  of 
winter.  The  protection  which  this  covering 
gives  to  the  roots  and  tender  shoots  during  a 
season  of  littlo  snow,  and  where  the  ground  is 
laid  open  to  the  blasts  of  winter,  will  bo  almost 
equal,  in  results,  to  a  coating  of  nianuro  aiiplieil  1 
in  spring  to  meadows  that  have  been  fed  down 
close  iu  fall,  while  tho  latter  is  far  more  expen¬ 
sive. 
Manures,  spread  in  faU  over  tho  lands,  operate 
thou  broken  to  a  moderate  degree  of  fineness,  by 
hand,  and  put  in  tho  clieeso  hoop  aud  iircssed 
aud  timied,  when  tho  cheese  is  woll-nihbed  with 
salt.  Tho  next  night  turn  and  use  another  cloth, 
aud  continue  salting  for  five  days,  once  a  day. 
It  is  then  taken  from  tho  press  and  ironed  on 
thin  paper,  when  tho  ehoeso  is  ready  for  tho 
cheese  room." 
Ill  the  descriptioii  gis’on  in  tho  RubaIi  of  Aug. 
T.)tb.  the  statement  is  made  that  Derby  clieese, 
as  made  by  Mr.  Joseimi  Harrwos  of  Derbyshire, 
commands  “  top  prices  ’’—on  a  par  with  English 
Cheddar.  It  does,  indeed,  bring  high  prices,  but 
w'o  are  informed  by  Mr.  Oliveu,  w1k>  has  given 
ns  many  of  the  facts  concerning  its  manufacture, 
that  tho  prices  received  are  not  equal  to  those 
obtained  for  the  best  chtuldar. 
The  object  in  making  tho  Derby  process  known 
to  our  dairymen  is  not  for  the  purpose  of  intro¬ 
ducing  this  syrttam  of  cliecso  making  on  tins 
side— for  It  U  doubtless  inferior  to  tlie  Cheddar 
process— but  rather  to  show  by  what  curious  and 
diverse  processes  cheoso  of  fine  quality  could  bo 
manufactured.  From  this  point  of  view,  the 
subject  niiist  ho  of  iutorosl  tO  dairymen,  and, 
from  Bomo  of  tho  parts  of  tlie  process  perhaps 
useful  lessons  may  bo  learned  in  regard  to  tho 
oondition  and  texture  of  curd.s  for  making  good 
cliecso.  )Vo  refer  our  reiulers  again  to  the  article 
iu  She  lliMiAT,  of  Aug.  UJlh,  beUeving  it  will  prove 
of  interest  to  those  who  are  looking  for  curious 
methods  iu  chocso  making. 
- ♦♦♦ - 
CHEDDAR  CHEESE. 
Fuoai  market  reports  itapjiears  there  is  clieeso 
making  8  or  3o.  V  lb-  more  than  American,  and  t 
this  hoiiig  a  differonco  of  from  $5  to  $7.50  -e*  i 
owt.,  will  cans©  a  discouragement  to  many  farm-  < 
ers  making  ehoeso  on  tins  side  of  tho  Atlantic.  i 
It  is  nsoloss  to  ti-y  t.o  explain  away  the  fact  that  i 
tlie  English  is  really  hotter,  and  there  is  no  bet-  1 
ter  proof  than  for  a  farmer  to  go  to  Rich arhson’s, 
or  some  other  house  iu  New'  York  City  importing  : 
English  cheese,  and  eating  some ;  at  tho  samo 
time,  if  not  a  toctolallor,  trying  some  English  alo 
with  the  bread  and  cheese. 
It  Is  not  want  of  knowledge  in  making  cheese ; 
it  is  not  that  tho  milk  is  richer ;  it  is  tho  peculiar 
flavor  given  tlio  host  cheese  by  tho  old-estab¬ 
lished  natural  grasses  in  tho  daiiy  fields  in 
England.  Mr.  Oliver  knows  very  well  that 
neither  himself  nor  any  of  the  most  renowned 
and  first-class  cheese  makers  could  make  ehoeso 
of  better  quality  than  American  if  the  cows  were 
grazed  on  any  pastures  which  are  plowed  and 
rcHocded. 
1  assure  American  cheese  m-akors  tlioro  is  groat 
misunderstanding  on  this  subject.  Men  have 
very  littlo  to  do  with  making  t  he  noted  and  fa¬ 
mous  choose  called  double  Gloucester,  and,  per- 
baiis,  mo.it  of  the  other  high-priced  cheese  is 
made  and  managed  tho  sumo  by  vroinen  and,  in 
many  aud  most  instances,  by  young  girls,  and,  in 
all  cases,  by  unmarried  young  women,  under  tho 
general  superintendence  of  tho  farmer’s  wife. 
But  it  is  not  intended  to  set  these  females  up  as 
superior  to  men,  excepting  that  they  make  an 
ai-tlele  without  any  fuss,  going  on  in  tho  old- 
fashioned  way,  without  any  cooking,  and  doing 
all  so  plain  that  a  ohild  could  understand  every 
I  '  thing  belonging  to  the  operation  in  a  sliort  time. 
I  It  is,  of  course,  necessary  to  do  aU  in  tho  usual 
I  '  systematic  way,  and  the  dairy-maid  must  take 
I  pride  in  her  work ;  but  all  effort,  pride  and  art 
r  would  ho  useless  without  tlie  right  grass. 
xsmmi 
SELECTING  HORSES 
THEIR  COLOR. 
HERDS  AFEECTED  BY  IMPURE  WATER. 
Donixa  tho  drought  that  has  been  prevailing, 
wo  hear  of  trouble  hi  some  herds  on  account  of 
tho  condition  of  water  where  the  cows  slake 
their  thirst.  Water,  at  such  times,  not  un- 
freqneutly  becomes  charged  with  vegetable 
Most  persons  have  their  choice  in  regard  to 
tho  color  of  horses,  but  wo  prosnine  few  of  our 
readers  ever  tliought  that  it  had  anything  to  do 
with  speed  or  strength.  A  coiTOSpondont  of  the 
English  Farmer,  however  seems  to  think  tliat 
tliere  Is  no  doubt  that  fashion  with  regard  to 
color  has  been  greatly  inlluoncod  by  tho  spi-eial 
qualities  usually  found  in  coinhination  with 
special  tints  or  Guides  ;  though  It  by  no  means 
follow.^  that  a  colt  uneiTingly  oxlnbits  tho  same 
colored  liido  as  its  immeillato  parents.  A  wriliu' 
at  the  close  of  the  last  century  stated  vi  ry 
broadly  that  not  only  among  tho  Turkish  horses 
were  many  of  pure  whit.o  color,  but  that  iu 
I’ersia  there  wore  studs  of  them,  sevornl  thou¬ 
sands  in  number ;  while  it  Is  a  well-known  fact 
that  until  after  tho  death  of  Prince  Albert,  tho 
Cjueen’s  state  carriage  was  drawn  by  eight  cream- 
colored  lioraes,  of  whom  a  succession  is  still  kept 
up  at  Hampton  Uourt.  Blrangeto  say,  however, 
while  tho  cream-colored  horse  is  noted  for  powers 
of  endurance,  tho  gray  is  held  to  be  deficient 
therein ;  and  while  black  horses  are  rarely  firnt- 
rato  in  point  of  speed,  the  browns,  the  chcstnnts, 
and  the  hays— the  last  more  especially  aro 
noted  for  their  turf  victories  at  Epsom  and 
Doncaster. 
An  author  of  good  credit,  treating  of  tho  mix¬ 
ture  of  breeds  in  cattle,  and  especially  in  horses, 
advises,  with  a  good  deal  of  reason,  to  take  care 
of  the  good  qualities  of  tho  liorso  and  of  tho 
mare.  He  says  that  an  ill-bred  liorse  may  begot 
a  colt  that  may  have  a  fair  color  and  shaiio,  ap¬ 
pearing  boautifnl ;  ho  may  bo  also  strong  and 
vigorous,  but  of  a  vicious  disposition  which  may 
render  him  incapable  of  over  being  brought  to 
rule,  without  half  destroying  him.  As  to  tlio 
choice  of  a  stallion,  a  person  of  great  skill  says, 
that  tho  dapple-bay,  tho  white-bay,  anil  tbo 
dapple-gray  are  to  bo  preferred ;  but  does  allow 
of  a  horse  of  a  imre  black,  provided  he  has  a 
while  star,  and  a  n bite  foot;  but  in  the  Jiidg- 
mont  of  others  he  should  he  all  of  ono  color. 
Wo  find,  in  many  cases,  that  horses  of  a  bright 
bay  color,  witli  a  black  mane  and  tail,  are  good 
I  as  well  as  beautiful,  and  these  have  commonly 
I  tho  tips  of  their  ears  aud  tho  extreme  parts  of 
I  their  legs  black ;  it  is  also  common  for  a  dapple- 
gray  to  have  a  white  mane  and  tail,  nith  tho 
L  former  mentioned  extremities  white,  such  as  tho 
3  tips  of  the  ears  aud  the  extreme  parts  of  tho  logs ; 
-  but  for  other  colored  horses,  except  the  dun,  we 
-  seldom  find  their  manes  and  tails  of  a  color  dif- 
s  foront  from  that  of  the  body,  hut  in  a  don  horse, 
n  tho  long  hair  in  tho  mane  and  tall  Is  commonly 
II  black,  and  for  tlio  most  part  there  Is  a  black  lift 
0  down  tho  back,  which  is  not  a  little  remarkable, 
j.  as  it  is  not  oVisorved  in  any  other  creature  except 
,3  the  ass  or  mule  that  1  know  of, 
a  In  a  horse,  iudoed,  it  Is  only  a  plain  straight 
i-  line,  but  in  the  ass  there  Is  also  a  cross  stroke  of 
ig  black  over  the  shoulders,  so  that  if  the  skin  wore 
•y  to  bo  opened  and  spread,  tho  black  would  exactly 
e.  represent  the  figure  of  the  cross,  as  it  is  repre- 
al  Bcuted  in  painting  or  carving  for  a  crucifix, 
te  Some  pretend  to  tell  us  as  to  the  cross  upon  an 
rt  ass’s  sldn,  that  asses  were  not  thus  marked  be¬ 
fore  tho  Olmstiau  ora,  and  that  none  are  now 
without  tho  sign  ;  but  upon  what  good  authority 
g  they  assert  this,  I  know  not.  Gome  are  of  opin¬ 
ion  that  tho  black  lift  down  the  back  is  a  token 
ig^  of  strength,  because  the  ass  that  is  marked  with 
of  it  ia  accounted  the  strongest  croataro  in  tho 
ko  world  among  annuals,  according  to  tho  size. 
And  for  tliis  reason  asses  are  nsoil  for  carrying 
iicavy  and  lira  wing  heavy  loads.  If  this  lift, 
then,  be  a  mark  of  strength  In  an  ass,  wo  may 
:iy.  I  we’J  suppose  it  Is  not  less  so  in  a  horse ;  and 
Manures,  eiiread  in  faU  over  the  lands, operate  matter  to  such  an  extent  as  to  bo  imhcalthy.  we’J  suppose  it  Is  not  less  so  m  a  horse;  and 
beneficially  in  this  way.  They  are  a  protection  'mo  refuse  from  cheese  factories,  when  tumeil 
against  the  severity  of  frosts,  while  the  fertil-  into  streams  where  cons  drmk,  poisons,  to  a  horse  and  Ihe  ass ;  wo  may  well  sup- 
izing  elements,  at  tho  same  time,  give  greater  greater  or  less  degree,  tho  water.  When  tbo  this  Uft,  generally  speaking,  cornea 
vigor  to  the  plants  late  in  the  season,  thus  brae-  stream  ia  large  aud  rapid,  tho  iU  effects  of  such  '  from  tho  ass. 
