THE  BiJRAL  HEW-YORKER 
Dusbaniirir. 
DAIRY  BOARDS  OF  TRADE  —  HOW  OR 
GANIZED. 
X.  A.  ^VII,I,Anl\  A.  M  : — Will  yon  give  me  in- 
ronnfvlion  on  ostablisliing  a  Board  of  Trade  for 
tlie  sale  of  Biiltor  and  Cheese  —bow  organized 
by-lawH,  ct'-..  and  oblige— Geo.  W.  Uoitiuiin! 
Malom,  Franklin  Co.,  N.  i'. 
Dairy  Boarda  of  Trado  and  marUot  daya  for 
the  .sale  of  Rutter  an<l  Cheese  aro  easily  organ¬ 
ized.  The  plan  is  simply  an  agreement  between 
buyer  and  seller  to  meet  at  some  stated  place 
regularly  on  an  appointed  day  of  each  week  for 
the  transaction  of  business.  The  dairymen 
bring  either  their  goods  or  samples  of  them  to 
the  market  on  the  appointed  days,  and  an  oxam- 
ination  of  the  same  is  maile  by  the  buyers, 
when  bids  are  olRfred  and  s;i](m  made. 
The  nsnal  iilan  of  inaugurating  a  Dairy  Board 
of  Trade  is  for  a  half-dozen  or  more  of  well- 
known  i)cr8ons  to  unite  in  issuing  a  call  for  a 
meeting  of  duirymen,  produco  merobants  and 
others  interested  in  the  motemciit  on  a  certain 
day.  The  call  niay  bo  printed  in  the  local  pa^ 
pers  or  posted  in  writing  or  in  print  at  the  post- 
oflico  and  other  public  ]ilaces  whore  it  will  bo 
likely  to  be  seen.  Etforts  ahso  sboiild  bt!  made 
to  see  ractoryninii  and  leading  ilairymeti  and 
have  them  attend  the  meeting  and  take  an  active 
part  in  the  organization.  Wlion  the  metdlng 
occurs  pursuant  to  the  call,  a  teitiporary  Chair¬ 
man  is  ajipointed  and  some  one  .states  the  object 
of  the  ni«!cting,  or  makos  a  motion  that  a  Dairy 
Board  of  'J'rado  be  organized  and  that  a  coin- 
inittoo  of  three  or  five  to  draw  uji  a  constitution 
or  articles  of  assoislation  for  such  Board  of 
Trado  bo  appointed  by  the  Ch.air.  When  tboso 
articles  aro  prosented.  those  present  aftlx  their 
names  to  the  Constitution  aiid  then  proceed  to 
the  election  of  olhcors.  The  articles  of  associa¬ 
tion  need  not  bo  elaborate,  and  the  briefer  and 
simpler  they  can  bo  drawn  the  bettor.  Wo  give 
below  the  artioloH  of  association  of  the  “New 
York  State  Dairymen’s  .\ss(mialion  and  Board  of 
'J'rado,"  wliicb  was  tlio  lirst  or  original  Dairy 
Board  of  Trado  in  Aimu  ica,  and  wliioli  led  to  the 
formation  of  the  mimerons  other  Dairy  Boanls 
of  T’rado  now  soatti>red  througbonl  the  various 
States  and  in  Canada.  Jt  is  as  follows : 
1.  We,  tbo  undersigned,  do  hereby  associate 
ourselves  tr)gotlier  for  the  purjKjse  of  jiromoting 
the  host  interests  of  dairy  farming,  of  clioeso 
and  butter  luannfactnro,  and  the  marketing  of 
dairy  prodneis. 
If.  'J’ho  ollicors  of  the  Association  shall  con¬ 
sist  of  a  I’rosident,  twenty  Vico-t're.sidents,  a 
Secretaiy.  Corrospouding  Secretary,  'J'reasnrer, 
and  six  Directors. 
HI.  Tbo  I'resideut,  Seerotaries,  Treasurer  and 
Directors  shall  constituto  the  Executive  Board 
of  the  Association,  whoso  duty  it  shall  be  to  pre¬ 
pare  and  establish  a  plan  for  (.ho  government 
and  operations  of  the  Association  (luring  each 
year,  and  who  shall  have  control  of  tlio  bnsineHS. 
IV.  The  ollicers  of  the  A.ssoeiation  shall  bo 
elected  at  the  regular  aiuiual  meeting  and  shall 
retain  their  ollicoH  for  one  year  and  until  their 
HuceeHsors  are  chosen. 
V.  The  regular  annual  mooting  shall  occur  at 
Little  Falls,  N.  Y.,  on  the  third  Monday  of  Feb¬ 
ruary  of  eaeh  year,  at  such  place  as  the  Board 
shall  provide.  Due  public  noticte  shall  he  given 
in  such  newspapers  as  the  I'lxecutivo  Board  shall 
designate  for  three  weeks  prior  to  the  day  of 
election. 
VI.  During  summer  and  fall  of  each  year 
regular  meetings  of  the  Association  shall  he  hold 
for  the  discnsslon  and  transaction  of  hn.siiiess  at 
I-ittle  Falls  at  such  time  and  jilaco  as  the  Execu¬ 
tive  Board  shall  hidicato.  One  Winter  Conven¬ 
tion  shall  be  had,  commencing  on  tbo  second 
Wednesday  of  Dooontbor  of  each  year,  at  such 
place  ill  the  State  as  shall  be  dosigmvte<l  by  tbo 
Executive  Board. 
VII.  Tbo  I'lxecutivo  Board  shall  provide  a  con¬ 
venient  room  in  the  Village  of  Idttio  Falls,  fur¬ 
niture  and  stationery  for  the  transaction  of 
business,  and  make  suitable  arrangeincnts  for 
telegraph  reports  of  gold  and  produce  markets 
on  markrl  days. 
VIII.  'The  Executive  Board  may  apjwiint  cor¬ 
respondents  in  other  parts  of  the  country  and  in 
Europe,  who  shall  liavo  the  privilege  of  mem¬ 
bership.  It  may  also  prncide  for  llw  srlllmwnt 
of  di(lerences  belwren  mnnhers  by  aurninary  ar- 
bUrcUiun. 
IX.  Any  vacancies  which  may  occur  shall  be 
filled  during  the  nnexpired  term  by  the  Execu¬ 
tive  Board. 
X.  Any  person  may  become  a  member  of  the 
As.sociation  and  bo  entitled  to  all  its  benefits  by 
signing  (ho  Arli('U:s  of  Associulion  and  by  tlm 
payment  of  not  less  than  one  dollar  a  year,  or 
such  greater  sum  as  the  I'lxocntive  Board  shall 
direct  for  each  succeeding  year,  not  o.xceeding 
five  dollars. 
XI.  These  Articles  of  Association  may  be 
amended  at  any  annual  mooting  liy  a  vole  of 
twfnthu’ds  of  the  members  present  voting. 
'riio  above  articios  can  bo  varied  to  suit  those 
]iropesing  to  organize  a  Board  of  'Frado,  and  at 
.any  time  a  sot  of  rules  may  be  drawn  up  to  meet 
cases  as  may  bo  roipiired.  Tboro  should  bo  a 
rogi-itcr  kept,  and  a  bnihdin  board  placed  in 
some  conspicuous  posiUon  in  the  room  for 
registering  fact(jrios,  salo.s,  tehigrams,  or  such 
other  iiiformation  as  may  be  of  interest.  The 
sales  day  at,  tbo  Little  Falls  .Market  is  on  Monday 
of  each  week. 
Dau’y  Boards  of  'Trade,  wherever  established, 
have  been  of  groat  advantage  to  diiirymcn  and  a 
convonionce  to  buyers.  It  is  important  that  on 
the  days  appointed  for  the  sale  of  goods  the 
market  bo  fully  represented  by  dairymen  or  fac¬ 
tory  managers,  with  their  goods  or  samples  of 
tbo  same,  in  order  that  buyers  may  not  be  dis;- 
appointed  in  meeting  with  tlioso  who  are  ])rc- 
parod  to  make  transactions. 
—  -  — 
MUTTON  SHEEP  IN  CONNECTION  WITH 
DAIRYING. 
We  are  not  in  favor  of  pasturing  sheep  and 
cows  together  on  duify  farms,  at  least  when 
there  is  any  considerable  nnmbor  of  each  class 
of  animals  to  bo  kept.  But  when  the  cows  and 
Hbe(jp  have  soparate  pastiiro.s,  it  may  ho  advisa¬ 
ble  and  profitable  to  keep  sheep  in  connecticn 
with  tlio  dairy. 
Tlie  first  quostioa  that  naturally  occurs  to  the 
dairyman  about  to  embark  in  Hhef'|)  Inishandiy 
is,  '•  What  is  the  most  profitable  sheep  for  me 
to  keep  ?'  'The  answer  to  this  ipuistion  will  de¬ 
pend  somewhat  nism  the  surfaeoof  the  country, 
tbo  soil,  elimato,  and  the  markets  where  the 
farm  is  located.  The  sljeep  husbandry  that  mny 
bo  most  iirolitablo  at  the  West  or  Houtbwost 
may  not  be  e(|uully  so  in  Now  York.  Uiion  daily 
farms  in  tbo  Eastern  and  .Middle  Htat.es  wo  miikt 
look  beyond  tlie  mere  pi'i.idiietioii  of  wool  to  make 
sheep  husbandry  yield  the  best  returns.  'There 
may  be  local  causes  affeoting  single  farms  that 
have  an  iiillneneo  in  doteriniiiing  what  kind  of 
sheoi)  to  oniiiloy,  hut  as  a  general  rulo  the  I'last 
cannot  compote  siicoessfnlly  with  tlio  West  and 
Hontliwcst  in  proilnciiig  lino  wool,  booauso  the 
cheap  lands  of  the  praiiio.s  and  tho  milder  cli¬ 
mate  give  an  advantage  in  tho  cost  of  production 
which  the  J'’.astern  farmer  will  find  it  hard  to 
moot  (.Ml  his  high-pi’hsid  lands  and  long  .and  rig¬ 
orous  wintcis.  lint  wliori  wo  oornbiiiu  iinMit  and 
wool  In  our  sheep  hiishiindry,  with  a  ready  mar¬ 
ket  close  at  hand  and  good  prieo.s  for  the  meat, 
it  must  1)0  evident  an  lm])ortant  olenient  is  added 
to  tlie  resoiirces  of  tho  business. 
In  all  tho  oentral  eountios  of  New  York  tlicro 
is,  and  always  will  he,  a  good  niurkot  for  lambs 
and  mutton,  and  tlu.iro  is  luithing  in  the  way  fit 
producing  tliis  moat  to  iiorfeetion.  Df  tho  dif- 
fereut  broods  of  English  slieoi),  tbo  Cots  wolds, 
the  Biiicoliis.thoLeioosters,  and  the  Downs,  each 
has  its  advocat<)s,  and  oaeli  combines  those 
(pialitios  which  render  them  profitable  both  for 
wool  and  mutton.  But  to  grow  wool  .and  nioiit 
at  a  profit  it  is  not  imporativu  that  entire  reli¬ 
ance  be  placed  upon  pnre-brod  animnJs.  If  ooni- 
mofi,  coarsc-woul  Mlic.op  of  good  size  and  eoiisti- 
tiition  luid  with  a  tendency  to  heavy  fleeces  b<! 
selected,  thoy  may  bo  crossed  with  a  i)nro-hit  il 
male  of  either  of  the  varieties  iiarnod,  and  in 
this  way  a  Jesii  ablo  (loeli  may  he  obtained.  By 
bro«!dlng  in  Ibis  way  considerable  expense  is 
saved  in  the  purchase  of  imre-bied  animal), 
while  the  grado-s  will  do  good  service  for  meat  and 
wool. 
'There  is  need  of  a  much  larger  iiuiiiher  of 
mutton  shooi)  in  the  country  than  at  prosont  ob¬ 
tains,  and  wo  liave  no  doubt  that  small  tloeits  of 
sheep  could  he  kei()t  on  dairy  farms  with  advan¬ 
tage.  The  meat  is  healthful  and  nutritions  and 
can  bo  grown  more  cheaply  than  beef,  while  it 
ought  to  bo  n.sed  nioro  largely  by  farmers,  who 
now  roly  upon  pin  k  as  the  standard  meat  for  tho 
table.  Hheep  reipiiro  good  fences  to  keep  them 
witliin  prescribed  inclosures.  Htone  walks  sntti- 
cieiit  to  turn  eattlo  will  not  do  for  sheep,  as  thoy 
find  a  foothold  on  the  stones  to  scale  tlio  walls, 
and  on  tins  account  many  farms  are  not  in  a 
oondition  to  keep  sheep. 
Sheep  liusbandi-y  is  not  so  exhaustive  to  the 
soil  as  grain  raising  or  dairy  farming,  and  on 
lands  much  worn  will  he  found  one  of  tho  means 
of  renovating  such  lands.  'There  are  many  ar¬ 
guments  that  could  be  used  in  favor  of  having 
English  slieep  upon  our  dairy  farms,  but  tho 
most  potent  is  that  of  profit,  and  this  will  be 
HUllieient  to  arrest  tho  attention  of  dairyiiiou  to 
tlio  subject.  A  correspoudoiit  of  tho  Practical 
Parmer,  in  referring  to  coarso-wool  sheep  hus¬ 
bandly,  says : 
''When  I  first  began  farming,  twenty  years 
ago.  I  depended  entu-elyon  Koulh  Downs.  'They 
have  always  proved  with  me  prolific  breeders, 
capital  nhrses,  hardy  aiul  good  feodors,  and  my 
South  Down  mutton  ranks  in  tho  market  with 
‘  gilt<-edged  bntter.’  I  inform  niy  regular  ciis- 
toiners  when  1  am  going  to  liuvo  a  fine  leg  or 
loin  of  pare  South  Down  mutton,  and  they  go 
off  fast  at  tlu'ea  or  five  cents  above  market 
price.  In  fact.  South  Down  mutton  is  the  best 
mutton  in  tho  world.” 
A''aln  ho  says : 
“  I  have  made  one  cross  on  niy  flock  of  one 
hundred  owes  with  tho  Cotswokl,  'The  best  and 
finest  careasH  has  resulted  where  tho  SonUidown 
buck  was  ii.sed  on  tlie  Colswold  ewe.  I  do  not 
want  any  liner  sheep  than  this  makes,  and  f  try 
to  keep  them  for  my  purpose  one-half  South 
Down  and  onc-half  Cotswold.  What  lambs  I 
havo  to  s{iaie  aro  all  sold  in  advance  to  your 
butchers  at  about  per  head.  I  raise  roots, 
which  aro  1  consider  indisponsablo  in  the  sheep 
business,  and  with  good  management  I  have  tho 
lambs  in  markot  in  ^larcli  and  April.  'Two-thirds 
of  my  ewes  usually  have  twins.  Witli  lambs  at 
iJS  to  $1)  each  and  wool  at  50  oeut.s  a  pound,  tho 
profits  on  Olio  hundred  ewes,  it  will  be  seen,  aro 
verycoiiHidcrablo.” 
It  has  boon  stated  that  from  eight  to  ton  shoop 
may  bn  kept  on  the  same  food  that  it  will  take  to 
keep  one  cow;  Imt  put  tho  number  of  sheep 
down  to  six  as  tlio  equivalent  of  tho  cow  and  it 
will  bo  scon  that  muoli  liirgor  profits  can  bo  re¬ 
alized  from  tho  sheep,  whilo  the  latuir  in  sheep 
husbandry  is  certainly  not  so  much  or  so  expen¬ 
sive  as  that  of  dairying. 
- - - 
SUGGESTIONS  OH  THE  CONSTRUC'TION  OF 
FARM  DAIRIES. 
'The  late  .To.sv.t‘u  HAuniNoof  Marksbury,  F.ng., 
liiui  some  ideas  concerning  cbocso-mukiiig  and 
cheese  curing- rooms  which  are  de.scrving  of  at¬ 
tention.  .Mr.  lUrioiNo  was  a  pracllciil  cheddivr 
dairyman,  the  most  noted  of  any  in  Engliind, 
and  ho  was  well  auqiiai tiled  with  tbo  needs  of  the 
dairy.  He  made  many  improvomonts  which 
have  been  highly  apiiroved  in  England,  and  we 
give  briolly  an  abstract  of  somo  of  liis  sugges¬ 
tions.  Aecording  to  bis  idea  (he  niilk-rooin  or 
olieese-iiiaking  department  sbonld  lie  capacious 
and  lofty  (at  least  10  feet  in  bight),  so  that 
when  fiirnisliod  it  may  still  ajipear  roomy.  'The 
lloor,  which  should  bo  raised  (not  incimvonicnUy) 
above  (ho  level  of  tho  ground,  ought  to  bo  com- 
jiosed  of  ceineiit  or  somo  kind  of  ooncreto.  so  as 
to  be  free  from  joints  or  cracks.  It  should  be 
made  to  incline  from  all  sides  to  an  open  eseape- 
driiiii,  covered  by  a  patent  sink-trafi.  'J’liiis  the 
room  could  be  easily  washed,  speedily  dried,  and 
kept  sweet  and  wbolesomo.  Ho  sviggestH  that  all 
of  the  window.H  sbonld  bo  provided  with  two,  if 
not  three,  sashes,  tbo  outer  one  of  linoly-per- 
forated  zinc,  tbo  Hoeond  of  glass,  and  tbo  inner 
of  canvas,  to  soften  tho  rays  of  tho  sun.  At  in¬ 
tervals  around  the  room  and  near  tho  ceiling 
should  be  placed  voutilators,  wbicli  may  be 
o|iened  or  shut  at  discretion,  to  allow  acennm- 
laled  steam  or  foul  air  reailily  to  eseapo. 
'The  milk  should  I>y  no  moaii.s  be  brought  into 
thu  dairy  by  the  inilkmou.  To  avoid  tliis  a  hole 
should  bo  left  in  tho  wall  nearest  tho  milking 
barn  or  yard,  and  outside  should  bo  placed  a  tin 
or  zinc  receiver  of  adequate  size,  and  connected 
tliorewilb  an  open  conduit  to  convey  the  milk  to 
the  clioese-vat  within.  A  stroani  of  cold  water, 
governed  by  a  stop-eock,  stionld,  if  possiblo,  be 
introduced  Into  tho  dairy.  Provision  should  bo 
made  for  conveying  tbo  whey  in  pipes  from  tbo 
cheeso-vat  to  a  eapaetons  cistern.  'The  pipes 
may  bo  laid  beneath  tho  lloor. 
Ill  the  constnietioii  of  enring-rooms  regard 
should  he  bad  to  the  use  of  non-conductors  of 
boat  in  the  roof,  sncli  as  straw  or  suoli-like  ma¬ 
terial,  beneatli  the  roofing.  The  walls  aliould  be 
coutinuod  a  foot  or  two  above  tho  coiling  of  the 
cheese-room.  'Those  preeaulious,  it  is  believed, 
will  do  much  toward  nenlraliziug  tho  Inleiisity 
of  the  summer  heat.  'The  windows  should  cor¬ 
respond  both  ill  jMisition  and  structure  with  those 
of  tho  milk-room  below.  The  room  should  bo 
about  nine  feet  in  bight,  with  at  least  two  venti¬ 
lators,  either  through  the  roof  or  in  the  side 
walls,  precisely  the  same  as  in  tho  milk-room  ;  if 
in  the  side  walls,  they  should  be  made  air-tight, 
to  bo  opened  at  discretion. 
Experience  lias  taught  ns  (bat  the  sniTs  rays 
and  a  share  of  his  heat  aro  tho  best  moans  we  can 
have  for  drying  and  purifying  both  rooms,  and 
when  these  become  iusuflhfient,  a«  they  do  in 
fall  or  towaixl  the  winter  mouths  of  the  year,  wo 
most  resort  to  artificial  means  to  .supply  their 
place  ami  maintain  tho  (losired  temiierature. 
Heat  is  not  only  tho  agent  by  wliich  the  whey  is 
effectually  separated  from  tho  enrd  in  tlie  pro¬ 
cess  of  cheese-making  in  the  dairy,  but  without 
lioat  the  chcoao  will  not  jiroperly  ripen  in  tho 
cheeso-riMini.  Tho  temperature  should  not  bo 
allowed  to  fall  below  51’,  and  a  range  of  tem- 
poraliiro  from  54  ‘  to  fit’  must  be  maintained  uv 
the  clieoso  will  never  properly  ripen.  A  Cheddar 
cheese  well  made,  when  removed  from  the  press 
to  the  clieoso-room,  says  Mr.  Haiujixo,  cont.ainH 
a  certain  amount  of  moisture  which  will  readily 
cvui>orate  in  jiroiier  temperature  and  the  cheese 
will  properly  ripen.  But  if  ttio  (omiiorature  be 
low  or  damp,  or  both,  the  jiroeess  of  evaporation 
and  ripening  will  be  slow,  and  tJio  moisture 
lodging  in  and  about  the  rind  of  tho  cheese  will 
cause  it  to  be  tliick  and  white  and  will  damage 
the  flavor.  From  observation  and  experimental 
tests  it  is  found  that  2,000  poiiiul.s  of  nowly- 
mvlo  clieeso  will  gli'e  out  nearly  two  pounds  of 
moisture  in  21  hours,  and  Ihoro  sbonld  bo  sufli- 
ciont  heat  to  expel  all  damp  and  noxious  vapors, 
thus  facilitating  the  ripening  of  tbo  clioeso  and 
leaving  it  as  eleini  and  rieh-looking  as  tliongli  it 
had  arrived  at  maturity  in  the  snmmor  months. 
Hot  water  conveyed  in  pipes  about  the  room  is 
safer  and  more  cleanly,  and  diffuses  the  beat 
more  equably.  Hot  water  is,  therefore,  the  best 
means  of  healing  the  ehoose-room.  ITpes  (iro- 
eecd  from  tho  boiler  to  and  around  the 
cbei5so-room,  and  descending  thence  to  tlio  milk- 
room.  pass  through  it  and  rotiirn  to  tho  boilor. 
As  tho  water  heats,  so  it  circulates  and  does  its 
work  of  hoaUug  all  Iho  way  round.  The  pipes 
aro  laid  in  the  space  between  the  ohooso  and  the 
skirting,  thus  throwing  up  the  heat  behind  the 
choose,  where  it  is  most  needed. 
♦  «  » 
FALL  TREATMENT  OF  CALVES  IN  THE 
DAIRY. 
Gaf.ves  require  spociid  treatment  at  this  season 
of  the  year.  Grass  begins  to  deprociato  in  nu¬ 
tritive  value  wbon  tho  first  frosts  occur,  and  as 
cold  weather  approaches,  calves  not  unfreqnoutly 
run  down  thin  and  weak  and  are  not  prepared  to 
meet  tho  rigors  of  winter.  There  is  no  season  of 
tho  year  wlien  extra  care  and  food  aro  more 
needed  than  in  the  fall,  before  tho  animals  go 
into  winter  ipiartorH.  Calves  require  to  bo  kojit 
ill  a  thrifty,  growing  condition,  and  if  ohockoil  in 
their  growth  dnrhig  full  for  want  of  proper 
iiourisliment,  they  will  be  apt  to  fall  sick  in 
I  early  winter,  and  can  then  only  with  great  difii- 
cnlty  bo  kept  alive.  Winter  is  a  very  iinfavorablo 
time  to  rcsUHcitato  weak  and  sickly  aniiniils,  and 
it  is  always  better  to  guard  against  this  trouble 
by  care  and  good  feeding  during  fall,  for  calves 
that  are  not  allowed  to  lose  (lesli  and  bceomo 
weak  at  Ibis  season  will,  wiUi  fair  treatment,  go 
through  the  wilder  wit) lont  trouble.  It  is  well, 
then,  to  commoneo  feeding  calves  a  little  grain 
or  ground  feed,  ()HnipkinH,  the  toiis  of  turnips, 
lioots  and  carrots  when  grass  first  begins  to  fail. 
Oats,  either  ground  into  meal  or  in  tho  grain, 
make  a  good  food  for  calves,  and  it  is  of  advan¬ 
tage  to  teach  tJiom  to  out  extra  food  of  the  kind 
named  at  tho  time  suggested,  bocanso  later  in 
the  seiiHoii  thoy  may  be  more  dainty  in  then'  ap¬ 
petite,  especially  if  sick  and  dohilitatod. 
Calves  when  brought  to  the  bam  in  the  fall 
ought  not  to  bo  allowed  to  nm  iiuliscrimiiiately 
with  larger  and  older  animals,  becaiiso  they  often 
receive  haim  by  being  bnokod  and  shoved  about 
by  the  vicious  members  of  Uie  herd.  'They  are 
oftoii  deprived  also  of  tbolr  duo  share  of  food, 
and  in  eonse((ueuco  fall  away  rapidly. 
If  whey  or  skimmed  milk  can  bo  had  from  the 
dairy,  they  will  make  a  good  feed,  and  a  little 
oil-meal,  say  a  pound  to  each  animal,  cooked 
and  niado  into  a  gruel  and  a<Mod  to  the  milk  or 
whey,  will  greatly  iwid  to  this  kind  of  ration.  In 
raising  stock  for  tbo  daily,  it  Is  desirable  that 
tho  aiiimiils  be  taught  oaily  to  out  all  kinds  of 
slo))  and  that  they  got  an  abmidaiico  of  succn- 
lout  food,  as  by  Iboso  moans  the  capacity  of  the 
stomach  is  enlarged  and  milk  socrotion  is  pro¬ 
moted.  It  is  important  that  calves  make  a  con¬ 
tinued  growth  during  tho  first  year,  for  if  they 
aro  not  stunted  during  that  period  thoy  will  he 
likely  to  “ooino  in  milk"  when  two  years  old  j 
and  enr  experience  in  growing  stock  for  the 
dairy  goes  to  show  that  tho  host  cows  for  milk, 
other  things  being  equal,  are  tboso  which  drop 
their  calves  as  early  as  the  time  named.  But  in 
ailditiou  to  tlio  greater  milk  habit  of  animals 
coming  in  at  two  yours  of  ago,  tboro  is  tbo  in¬ 
creased  profit  to  tlio  farmer,  since  the  milk 
yielded  during  the  following  year  will  be  more 
than  HiilVioient  to  pay  the  cost  of  keep,  while  the 
animal  ‘.‘coming  in  milk  "  one  year  later  adds  in 
her  keeping  a  very  cun.sidorabIo  extra  exiionse. 
Ill  conclusion  it  may  be  proper  to  remark  that 
calves  in  tho  fall  sboutd  bo  sheltered  from  tho 
cold  storms  of  rain  and  sleet  incident  to  that 
season  of  the  year.  'This  is  an  Important  item  in 
fall  maniigenient,  and  one  which  is  quite  too 
often  overlciokeil  and  neglected.  Animals  of 
tender  ago  that  aro  allowed  to  lie  out  at  night 
exposed  to  dreuohltig  rains,  miiiglod  with  sleet 
and  snow,  not  unfreipuititly  contract  colds  whicli 
load  to  ills  that  impair  tlio  coiistilntioii,  and  in 
this  way  the  Ktwk  becomes  weakly  and  ixissessoj 
of  less  ondnranco  than  thoy  would  have  if  prop¬ 
erly  cured  for  wJien  young. 
'The  raising  of  “deep  milkers"  and  profitabla 
stock  for  tlio  dairy  does  not  depend  altogether 
upon  breeds.  Tho  animals  must  be  properly 
fed  and  cared  for  from  the  start.  'Tlie  raising  of 
dairy  stock  should  not  be  left  to  cbaiico,  but 
should  receive  careful  attention,  guided  in  all  its 
branches  by  thoughtful  foresight  and  iutelli- 
genco. 
- - - 
Addi.tehatiok  of  liuri'Ea.— From  Tho  Farm¬ 
er  (Eng.)  we  loam  that  prosocutioiis  aro  corn- 
man  for  adulterating  butter  in  England.  'The 
small  tradesmon  are  first  arrested  for  selling  an 
injurious  article,  and  in  turn  they  prosecute  this 
wholwsalo  dealers,  and  in  this  way  the  matter  gets 
pretty  well  “ventilated "  in  oi>ea  court. 
