?30y.  25 
THE  BUBAL  MEW-YOBMER. 
343 
diet  Avill  be  improved,  resulting  in  a  more  gon- 
erona  supply  of  milk  and  better  health  of  stock. 
Of  the  different  kin<l.s  of  roots  usually  raised 
for  cattle,  we  tlnd,  on  the  whole,  the  best  results 
are  obtained  from  tlie  yellow  globe  mangold. 
The  mangold  is  an  excellent  keeiwr,  and  is, 
therefore,  available  late  in  spiing.  It  gives  no 
bad  taste  to  thn  milk — an  objection  which  is 
often  m-ged  against  turnips ;  it  grows  well  in  a 
variety  of  soils ;  is  not  liable  to  attacks  from 
insects;  it  is  easily  harvested;  and  from  all 
those  good  qualities,  wo  should  givo  it  the  pre- 
fercuoe.  The  parsnip  makes  excellent  milk,  but 
it  is  not  HO  easilj'  grown  as  the  turnip  or  man¬ 
gold. 
When  hay  and  grain  are  scarce  and  at  high 
price,  it  may  pay  to  steam  or  eook  the  food  of 
stock  j  but  at  the  rates  named  and  cost  of  labor, 
we  should  say  decidedly  that  it  would  not  pay. 
Where  considerable  quantities  of  straw  are  to  bo 
utilized— if  it  bo  cut  and  mingled  with  meal  and 
bi-an  and  the  whole  then  steamed — it  furnishes 
a  good  ration  for  stock,  and  when  fodder  of  all 
kiud.s  is  expensive,  <jnito  a  saving  is  nut  nnfro- 
quontly  made.  J5ut,  at  the  low  price  named  for 
corn  and  bran,  the  cost  of  preparing  the  steamed 
ration  would  more  than  coutnerbolauce  the 
amount  saved  in  feed.  In  a  recent  number  of 
the  llcuAL  we  referred  to  some  of  the  advan¬ 
tages  and  disadvantages  of  cooking  food  for 
stock.  Our  correspondent  would  do  well  to  con¬ 
sult  that  article. 
-  ♦  »  » 
THE  PHILOSOPHY  OF  DAIRYING. 
Dn.  E.  I.Kwis  Stoktkvant  of  Waushakum 
Fai'm,  Houth  Framingham,  Mass.,  gave  on  ad¬ 
dress  at  the  adjourmid  meeting  of  the  American 
liairymon’s  AHsooiation  held  on  the  (Jentenuial 
grounds,  Philadelphia,  Oct.  17-18,  his  subject 
being  “  Tho  Philosophy  of  Dairying."  The 
New  York  Times  (piotes  from  this  address  as 
follows : 
MILK. 
“  jMilk  is  a  o^mplex  Iluid  •  it  has  fitructural 
and  chemical  al'linitics,  and  partakes  in  its  ro- 
aA^tions,  after  withdrawal  from  tho  udder,  of 
those  qualities  whhdi  its  constitution  and  history 
have  impressed  upon  it.  Its  structural  element 
is  a  morphological  one ;  that  is,  it  ha.s  a  form. 
This  form-element  is  mechanically  mixed  with 
tlio  milk,  and  is  subject,  iu  its  relations  to  the 
rest  of  the  milk,  to  tlio  pliysical  laws  attending  a 
mechanical  mixture.  Its  ciicmical  elements  are 
compounds  formed  from  elcmonta  in  a  high 
combining  number,  and  which  are  readily 
changed  from  slight  cauHes  which  tend  to  distm-b 
their  o<]uilibrium.  One,  the  sugar  of  nxilk,  is  a 
crystalloid,  while  tlio  nitrogenous  materials  are ' 
colloids  ;  this  is  to  say,  that  these  two  classes  of 
bodies  are  acted  on  differently  by  animal  mem¬ 
branes.  Tho  bulk  of  milk  is  cumposod  of  water, 
a  siibatanco  rather  inert  in  its  chemical  rolations, 
transudatlvo  in  its  rolaliou  to  membranes,  and 
iiitluential  as  a  media  for  tho  proper  distribution 
and  dilution  of  tlio  more  souglit  for  elements.’’ 
To  tho  above  Philosophical  views  of  Dr. 
ProftTEV-wr,  tlio  N.  Y.  Tiiue.s,  which  docs  not 
seem  to  think  much  of  the  Doctor's  philosophy, 
gives  tho  following  comments : 
The  above  scientific  and  eminently  lucid 
description  of  milk  was  recently  given  to  a 
meeting  of  dahymen.  Now  that  we  know  pro- 
ciscly  what  milk  is,  we  do  not  wonder  that  w'e 
have  wrestled  with  it  so  frequently  or  so  una- 
vailingly  in  tho  churn,  nor  that  the  average 
dairyman  should  be  so  postered  with  its  tricks ; 
nor  that  tho  milkman  shoold  bo  astoiiinhed 
beyond  measure  at  its  •'  distmbed  equilibrium  ’’ 
in  bis  cans;  nor,  seeing  that  “^its  bulk  is 
water,’’  that  tho  housekeeper  should  bo  able  so 
easily  to  discover  iu  daily  practice  the  absolute 
truth  of  tho  seiontitic  discovery,  and  should 
look  so  vainly  for  “the  more  sought  for  ele¬ 
ments’’  in  their  “high  combining  number," 
which  change  so  readily  as  to  evade  detection. 
Seriously,  we  notice  this  to  protest  upon  tho 
part  of  dairymen  against  such  incomprehensible 
jargon  as  this  being  offered  to  them  as  scieuco. 
Such  efforts  as  this  to  popularize  science  are 
worse  than  useless. 
- *-*-• - - 
PERFECTED  BUTTER  COLOR. 
Tuk  New  England  Former,  speaking  of  Butter 
Color  says: 
Occasionally,  during  the  past  two  years,  we 
have  received  for  ti’ial  samples  of  butter  coloring 
preparations  from  Messrs.  Wells,  Richardson  & 
Co.,  of  Burlington,  Vt.,  with  the  request  that 
they  should  be  thoroughly  tested  and  criticised 
as  to  their  merits  and  demerits.  Kuouing  tho 
lirm  were  striving  to  make  tho  best  preparation 
possible,  and  that  they  intended  to  stop  at  noth¬ 
ing  short  of  perfection,  we  have  been  free  to  find 
all  the  fault  tliat  could  poBsibly  be  detected. 
Tho  first  sample  received,  however,  was  quite 
superior  to  any  other  preparation  of  aunatto  that 
we  had  ever  used.  It  was  perfectly  clear  of  sedi¬ 
ment.  free  from  odor,  and  gave  a  bright,  clean 
color  to  the  butter,  while  it  was  sold  cheaper, 
coor  ding  to  its  strength,  than  anything  we  had 
/LTJ 
previously  bought.  But  it  was  not  wai'rautod  to 
keep  through  the  whole  year,  without  being  in¬ 
jured  by  freezing  in  winter',  or  molding  iu  sum¬ 
mer.  A  later  sample  proved  equal  to  those  tests, 
and  showed  greatly  increased  strength  of  the 
coloring  principle.  Having  tested  it  for  several 
weeks,  wo  informed  the  proprietors  that  wo 
could  find  no  fault  Avith  it  whatever.  As  now 
made,  it  is  a  strong,  clean,  pm-o,  and  very  cheap 
butter  and  clicose  coloring  substance.  It  will 
bear'  heat  or  cold,  and  does  not  fade  when  ex- 
iroaed  to  tho  light.  It  should  entirely  supersede 
carrots  for  ooloring  butter,  and  also  all  cnide 
preparations  of  anuatto,  as  formerly  put  up  by 
druggists. 
Since  ^Vella,  Ricliardson  A  Co.  announced  the 
manufacture  of  their  “Oolden  Extract,”  the 
prejudice  against  the  use  of  artificial  ooloring  in 
butter  has  been  swept  away  at  a  rapid  rate,  not 
only  among  butter  makers,  but  also,  among  tbo 
dealers  and  their  consiuners.  Being  perfectly 
harmless,  simple,  cheap,  and  easily  used,  it  baa 
become  one  of  tlio  staple  articles  of  the  dairy 
room,  as  much  as  salt  or  rennet.  For  ton  cents 
the  proprietors  will  send  any  one  a  sample.  Bet 
all  butter  makers  try  it. 
“COITSTOCK,”  MR.  HENRY  BELDON’S 
RESIDENCE. 
Deau  JtuuAi.;  I  have  long  promised  myself 
the  pleiostiro  of  a  visit  to  tbo  poultry  yards  of 
Mr.  Homy  Bckloii,  Iho  funious  English  breeder, 
and  la.st  week,  on  leaving  Loudon  for  a  week’s 
stay  in  Yovkshire,  I  mentally  resolved  that  before 
my  retiu'n  to  tho  oily  1  would  sec  some  of  tlio 
tJioroughbved  fowls  that  have  made  their  own¬ 
er’s  name  so  famous  at  tbo  groat  fairs  of  tho 
kingdom. 
At  tho  groat  fairs  or  “  shows,’’  as  they  call  them 
boro  in  Englaml,  ilr.  Bin.iMis’s  birds  are  the 
center  of  attraction  and  when  some  trio  strUics 
your  eye  as  being  particularly  One,  you  may  bo 
quite  sure  that  you  will  bo  told  ‘■tboso  are 
IIe.nuv  Beukim’s  buds,”  for  the  goiitlemau’s 
exhibits  ai'u  always  lirst-clasa,  and  are  seldom 
beaten  anywhere.  North  or  Houth.  Ho  exhibits 
a  great  variety  of  fowls,  and  yet  when  ho  Rends 
ono  of  his  trios  into  some  district  where  that 
variety  is  extensively  bred,  bo  is  almost  invaria¬ 
bly  a  winner.  For  instauce  ;  tho  North  is  tho 
home  of  tlic  Hamburgh;  there  it  is  bred  oxton- 
sivoly,  and  breeders  have  an  immense  number  to 
chooso  from  iu  making  up  breeding  pens  or 
exhibition  trios,  yet  .Mr,  BEJ/llo^,  with  his 
Hamburgh’s,  will  carry  off  lirst  prize  from  the 
heart  of  tho  "llamluirgh  country.”  It  hiw 
been  said  Ijy  some  disappointed  exhibitors  tliat 
Mr  Beuion  “is  a  favorite  willi  tho  judges,’’ 
and  that  “ranch  of  his  success  is  due  to  las  poi- 
sonal  popularity  or  intluenco."  I  have  taken 
occasion  to  inquire  into  this  matter  ropoatoilly, 
and  I  have  met  with  but  ono  answer :  that, 
although  ilr.  Beeuom  is  undouhtfslly  a  favorite, 
because  ids  exhibits  are  always  first-class  and 
his  dealings  straightforward,  yet  his  succoss  as  a 
prize-winner  is  tho  result  of  a  thorough  know¬ 
ledge  of  the  science  of  breeding,  of  years  of 
careful  selection,  of  patient  waiting  for  results, 
and  of  good  judgment  in  the  care  of  his  stock. 
What  more  is  necessary  to  win  success,  and  yet 
what  one  quality  from  among  these  coiilil  bo 
spai  ed  if  a  like  success  were  to  be  desired  ? 
I  thought  over  all  this,  as  I  have  written  it 
down,  while  I  was  comfortably  curled  up  in  one 
corner  of  tbo  railway  carriage  on  my  way  to 
Biugley,  having  nothing  to  do  but  to  lazily  smoko 
and  look  out  on  the  lovely  Yorsbiro  fields  and 
hedges,  now  in  all  the  glory  of  their  summer 
Torduro. 
Arrived  at  Biugley  I  stopped  at  tho  “Oolden 
Fleece, "  and  asking  how  far  was  Mr.  Bkl- 
don’s  place  from  the  station,  was  informed  that 
Mr.  Bkij>on  Uved  at  “CoitsUKik,"  about  Uu-ee 
miles  from  the  Inn.  “Could  I  have  a  cab?” 
“Certainly;”  and  I  was  usliercd  into  an  old- 
fashioned  Inn  parlor,  whoso  heavy  drai>erio8, 
quaint  windows,  high,  antiquo  cliiraney  piece, 
and  groat  hoarUistone,  were  made  ruddy  and 
cheerful  by  the  glow  of  the  logs  crackUng  on  the 
great  andu'ons.  While  waiting  for  the  “  cab,” 
wbioh,  in  tins  instance,  turned  out  to  bo  a  very 
nice  dog  cai  t,  drawn  by  a  smart  handsome  horse, 
driven  by  an  obliging  man,  (Now  York  hackmou 
please  take  notice;.  I  discussed  the  merits  of  a 
chop  and  some  ale,  and  then  wo  were  off  for 
“  Coitstock.” 
A  drive  of  three  miles,  according  to  my  in¬ 
formant,  but  about  five  miles,  according  to  dis 
tance  as  measured  by  a  conscientious  New  York 
baclunau,  brought  us  to  Mr.  Beluon’s  place, 
and  as  I  looked  doira  upon  it  from  tho  brow  of 
the  hili,  I  saw  at  once  how  admirably  its  situa¬ 
tion  was  adapted  to  tho  uses  to  which  Mr.  Bel- 
noN  puts  it. 
Imagine  yoiu’self  on  a  beautifully-wooded  hiU; 
below  you,  in  a  miniature  valley,  a  level  plateau 
of  the  richest  coloring,  the  grass  as  green  as  the 
richest  emerald ;  tho  woods  which  encircle  it  not 
too  thick,  but  of  beautiful  foliage;  tho  whole 
shut  in  by  lofty  Hills,  thickly  wooded,  and  com¬ 
pletely  shielding  tins  little  valley  from  any  rough 
winds  ;  through  the  valleys  center  a  lovely 
stream  ;  at  one  end  of  tlio  vast  lawui,  upon 
which  wo  are  looking  down,  an  English  cottage, 
bright  and  pretty  and  pioturo8(iuo  in  its  appear¬ 
ance  ;  aminig  the  trees,  at  one  side  of  tlie  lawn 
and  not  far  B'om  the  cottage,  an  old  stono  mill, 
some  five  stories  high,  wcatlier  beaten  and  gray 
in  its  old  ago,  but  still  solid  and  nia.s8ive,  and 
contrasting  prettily  with  tho  fresh  gras.sos  and 
flowers  growing  close  about  its  base.  This  is 
“Coitstock” — IIenhv  Beuhim’.s  pretty  seat,  and 
bore,  in  tho  luxury  and  comfort  of  the  old  mill, 
live  bis  pots,  tho  winners  of  the  groat  shows  of 
the  kingdom. 
A  few  moment’s  drive  down  a  road  shaded  by 
trees  of  a  century’s  growth,  and  down  a  lane 
bordered  with  the  tall  liwlges,  so  common  and  so 
pretty  an  acquisition  to  all  English  landscapes, 
brought  us  to  tho  cottage  door,  and  as  we 
drove  up  we  were  met  by  a  tall,  portly  gentlc- 
mau  of  about  fifty-live,  of  pleasant  face  and 
easy  carriage,  who  came  forward  smiling  cheerily 
as  I  asked  for  Mr.  Beedon,  and  added  tliat  I  was 
from  America. 
“  I  am  Mr.  Bicjmojf,"  he  sold  pleasantly,  “  and 
I  am  very  gliM.1  to  see  you.  Pray  come  iu  with 
mo;  1  will  have  my  man  take  your  horse.  I  have 
many  friends  in  iVmcrica,  and  am  always  glad  to 
sue  any  gentlemen  from  your  oountry.” 
So  saying,  ho  shook  mo  warmly  by  tlio  hand  as 
I  stepped  from  the  dog-cart,  and  wo  wont  indoors 
together. 
'J'ho  honse  is  a  iiretty  ono,  an<l  as  you  enter  by 
tho  main  hall  tlio  drawing  room  is  on  your  loft. 
It  is  a  cheerful,  sunny  room,  prettily  hung  in 
light  colors,  its  Erench  windows  opening  out  on 
to  the  lawn.  Here  Mr.  ItKi.noN  keeps  many  of 
his  elegant  gold  and  silver  cups  won  by  tlio  “  pots 
in  the  mill,”  and  as  wo  looked  over  the  ti'ophlos, 
1  saw  tho  dates  of  tho  greatest  sliuws  in  Eng¬ 
land,  and  records  of  competitions  tliat  wore  so 
hardly  contested  by  exliibitors  tliat  tho  posses¬ 
sion  of  tlie  cup  was  indeed  a  trophy  of  which 
its  owner  might  bo  proud. 
On  tho  right  of  tho  main  Jiall  is  tho  dining 
room,  a  pleasant,  cozy  room,  hung  in  crimson,  if 
my  mciuory  servos  mo  right,  and  to  tliis  room  wo 
adjourned,  after  a  look  at  the  cups,  to  enjoy  a 
glass  of  some  rare  old  port  and  to  talk  over  Amer¬ 
ican  and  J'lagUsh  theories  in  breeding,  and  the 
advance  made  diu'ing  tlio  past  ton  years  iu  tho 
newer  country  in  developing  and  originating 
varieties. 
As  wo  sat  there  I  had  an  oiiportnuity  of  study- 
big  "«(,■  host,  and  Uiis  is  such  a  pen  portoait  as  I 
can  give  yon  of  him. 
He  is  tall,  stout,  and  well  niiide ;  about  fifty- 
five  years  of  age,  1  should  say;  his  hair  and  side- 
wiiiskors  gaaiy ;  his  conntenaneo  an  (qicii,  plea¬ 
sant  one,  and  his  eye  gi'a.v,  soft,  and  laughing. 
Adil  to  tliis  a  lioarty,  moi'ry  laugh,  a  noticeable 
“Yorkshire  accent,”  a  gonial  niaiiuev,  and  you 
have  Mr.  Henuy  Beluun,  the  first  among  Eng¬ 
lish  breeders. 
“And  where  do  you  keep  your  bird.s,  Mr. 
Bkedon  ?  ”  I  said. 
“  In  the  old  mill,”  bo  rei>liod.  “  Let  us  finish 
our  wine,  and  tbeii  wo  will  go  to  tbo  mill  and  see 
them.” 
And  just  hero  it  occurs  to  mo,  dear  ReiiAn, 
that  I  am  running  to  such  length  in  my  chat 
with  you  that  I  am  ciicroacliing  upon  yoiu'  good 
natiuo  and  your  jiaper’s  space. 
I  will  finish  my  letter  just  hero,  and  say,  as 
do  the  weeklies,  “  To  bo  continued  iu  our  next,’’ 
leaving  until  tlieu  an  account  of  tho  Old  Mill 
and  Mr.  Bki,don’h  prize  winners. 
Titos.  W.  White. 
I  Alden  House,  Kensington,  London,  'TO. 
|)usl)ani)i-u. 
DO  FINE  SHEEP  PAY.’ 
In  conformation  with  tho  advice  wo  have 
fre<inently  given  our  readers,  in  regard  to  the 
value  of  choice  breeds  of  stock  and  the  advisa¬ 
bility  of  keeping  none  but  the  best,  wo  quote 
from  a  letter  of  Mr.  druvErr  of  Independonco, 
Mo.,  published  iu  the  .Tonrnal  of  Agricidtiiro,  in 
which  ho  gives  some  interesting  facta,  from  his 
own  experionoe  in  raising  choice  sheep,  which  it 
may  bo  well  for  some  of  oiir  discouraged  sheep 
breeders  to  ponder  over  before  disclosing  of  their 
lloeks.  He  says: 
“  I  will  begin  with  leaving  Vermont.  I  emi¬ 
grated  to  Missouri  in  1869,  bringing  with  me  77 
choice  American  Merino  ewes  and  ono  ram. 
Green  Mountain.  My  first  clip  was  10  lbs.  I 
have  made  great  improvement  in  my  sheep  and 
wool,  which  will  be  evident  when  tho  average  of 
first  clip  is  compared  with  iny  last  dip.  I  will 
say  on  the  start  that  Missouri  is  ono  of  tho  licst, 
if  not  tho  very  best  wool-growing  sections  iu  the 
world.  My  sheep  are  larger  than  formerly  and 
I  think  have  inoroased  the  length  of  staple  and 
a  better  circulation  of  oil,  which  has  added 
much  to  weight  of  lleeco.  My  flock  of  102  head 
avoragcil  17.17  lbs.  each  of  choice  wool ;  sixty- 
ouo  ol'  those  n'oro  breeding  owes  of  vai'ious 
ages  ;  tbirty-six  were  ram  and  ewe  lambs.  Five 
rams  sheared  as  follows :  —Gold  Flooco,  31% 
lbs.;  Seagor,  31%  lbs.;  MckIoc,  28  lbs.;  Michi¬ 
gan,  2t)'".{  lbs.;  Wooly,  2(5%  lbs.  TlieHo  rams 
wore  all  sliorn  at  a  public  shearing.  'JAvo  ram 
lambs  sheared  rospoctivcly  20  and  21%  lbs., 
first  llcoco.  Twenty-two  owes  averaged  10  lbs. 
each.  An  important  item  in  improving  a  flock 
is  to  get  good  pure- bred  rams,  tliat  have  good 
form,  heavy  nocks,  woll-oovcrcd.  guoil  legs  and 
IioimI.  Those  slirn-ucck,  small-log,  murow- 
chosted  rams  with  a  |iedigroo  as  long  as  your 
ai  tu  won't  do.  Hhcep  need  attention  and  good 
care  while  young,  if  you  wish  to  grow  them 
to  good  size.  In  starting  of  course  it  is  best  to 
begin  with  full-blooded  stock,  but  if  from 
financial  inability  this  plau  caunot  bo  pursued, 
tho  next  boat  plan  is  to  get  native  owes  and 
grade  up  by  using  good  IMeruio  rams.  By  this 
moans  -ail  cau  soon  have  a  flock  of  good  grade 
sheep.  The  half  and  throe-quarter  bloods  make 
lino  mutton,  arc  very  liardy  and  are  good 
shearers.  My  experience  is  that  they  will  shear 
from  G  to  10  Ills." 
Oiir  entemporary  adds : — Mr.  Jewett  has  just 
made  a  sale  of  jri  rams  to  W.  F.  Bowno  A.  Dodd, 
Klvor  Bend,  Golorado,  at  the  following  prices : 
ram,  Gold  Fleece,  for  $200 ;  Rcagor,  ijilOO  ;  Mo¬ 
doc,  $8') ;  8  at  ii<-15  each,  and  tho  romauung  24  at 
good  luiecs.  In  view  of  those  prices,  who  will 
say  that  Hbcop-raising  does  not  pay  ?  Mr. 
Jewett  finds  that  it  pays  him  and  we  are  satisfled 
that  Bowno  A  Dotld  will  find  that  their  recent 
pmehasn  will  add  to  and  givo  character  to  their 
entire  llook  and  be  a  iiayiug  uivostmout  to  them. 
They  have  shown  thoir  good  sense  in  that  they 
did  not  make  a  ]iiIgrimago  to  the  Atlantic  coast 
and  pay  larger  prices  and  got  no  bettor,  if 
iiideoil  as  good  shcop  as  they  have  bought 
tioarcr  home,  and  at  much  less  expense  iu 
traveling. 
TREATMENT  OF  SHORT-HORNS. 
Mu.  (1.  W.  Daniels,  in  an  exhaustive  article 
in  tho  Farmer,  (Eng.)  on  tho  Short-Horns,  as 
compariui  with  other  breeds  of  cattle,  gives  some 
facts  in  regard  to  feeding,  which  aro,  of  interest 
to  those  who  may  coiitomiilate  raisuig  thorough¬ 
breds  of  this  colobratod  brood.  It  is  certainly 
well  known  to  all  brccdora  of  stock  tliat  niggard¬ 
ly  kooping  for  several  consecutive  gonorations 
will  undoubtedly  curb  tho  generous  toiideiicies 
which  selection  and  lihonil  nurture  have  induced, 
and  at  length  destroy  them.  (L  or  forcing  mins 
milk  productiveness,  weakens  the  constitution, 
causes  disease,  ai  d  impairs,  often  totally  de¬ 
stroying,  fertility.  Unilei'  either  extreme  of 
management  the  most  sagacioiiB  jiidgiiient  iu  the 
choice  and  mating  of  animals  would  be  exercised 
iu  vain. 
To  liogin  with  tho  calves — there  la  no  doubt 
that  they  thrive  in  tho  most  satisfactory  manner 
if  they  are  allowed  access  to  their  mothers  when 
they  choose.  I  believe  witli  animals  of  very  high 
pedigree  the  mothers  give  so  little  milk  Unit  it  is 
usually  noccasary  to  provide  wot  nurses  ror  theh* 
offspring.  On  the  oilier  hand,  tlie  calves  can  be 
weaned  when  a  fortuigbt  or  tbree  weeks  old,  and 
taught  to  drink  skim  milk  from  a  bucket ;  iu 
this  way  they  thrive  wonderfully  well,  and  it  is 
Biirpriaing  how  sonii  tlioy  learn  to  eat  calce,  if 
they  are  supplied  wiUi  tho  best  linseed  kind 
broken  up  into  sinaU  piece.s  aliout  tbo  sizo  of  a 
hazel  nut-  1  am  in  tbo  habit  of  roaring  calves 
in  either  way.  1  believe  that  it  is  imiiossiblo  to 
feed  young  luilmals  loo  well,  and  that  they  will 
repay  any  trouble  ot  oxiienso  ouo  is  ilispcscd  to 
bestow  upon  tticm. 
Dming  llm  first  winter  T  always  allow  my 
young  stock  hay,  roots,  and  cake,  and  the  second 
winter  cake  and  straw,  and  a  little  hay  If  my  hay 
ricks  will  afford  it.  I  am  aware  we  are  advised 
to  feed  our  stock  on  irntton-nako  in  proferunco  to 
linseed,  iu  order  that  tho  vahio  of  tho  manure 
limy  be  ouhaiiced.  With  this  idea  I  tot-ally  dis- 
agreo.  1  mnat  say  I  prefer  that  my  animals 
should  be  well  cared  for  In  the  first  instance ;  if  I 
am  assured  that  they  aro  tluiving  and  putting 
on  tlosh,  I  am  quite  satisfied  tho  manure  which 
they  leave  behind  them  caunot  bo  very  bad. 
Further  than  Uiis,  I  oousider  linseed  cuke  much 
uioro  digestible  thau  cuttou. 
I  must  hero  c.\prosB  my  surprise  that  any  far¬ 
mer  can  allow  his  dry  cows  and  heifers  to  exist 
on  straw  alone  during  the  winter  mouths.  It 
aiipeara  to  mo  almost  a  symptom  of  iiisatiity  to 
place  animals,  coming  off  grass  in  tho  autumn  in 
fair  oomhlion,  to  starve  on  straw  hi  the  winter, 
when  tbo  outlay  of  alitUo  moucy  in  tho  imrehase 
of  a  small  quantity  of  cake  and  a  few  pounds 
given  ovory  day  would  enable  the  auiuials  to 
come  out  of  the  straw  yards  iu  as  gnod  couditiou 
as  they  were  when  they  went  iu.  1  liave  heard 
of  animals  dying  as  the  result  of  this  treatment, 
and  of  their  falling  or  rolling  into  the  ditch  and 
being  unable  to  get  out  again.  With  3  lb.  of 
Uie  best  linseed  cake  and  an  uiiliinitosl  supply  of 
fresb  sweet  straw  and  plenty  of  water  I  luive  had 
animals  in  blooming  conilltlon  all  tho  winter. 
In  many  other  counties  tenant- fanners  are 
lai'go  Itrcoders  of  iiedigi’ce  Short-Horns,  and,  as 
far  as  1  have  seen,  their  animals  aro  much  to  be 
preferred  to  animals  kept  for  fancy  and  show 
purposes,  for  1  believe  that  pure  bred  cattle  will 
do  more  for  the  profit  of  the  farm  than  cross¬ 
bred  animals. 
