»EC.  23 
407 
THE  RURAL  ISEW-VO.RKER. 
I 
If  these  ten  standard  rules  are  strictly  carried 
out,  wo  will  guarantee  I'esulta.  What  these  re¬ 
sults  will  be,  we  need  not  add.  Unfortuuately, 
these  niles  are  more  or  less  in  vogue  at  seven 
out  of  ten  fanns  in  the  country  to-day,  aud  the 
result  is  hinted  at  by  the  fanners  when  they  tell 
you  that  “chickens  don't  pay." 
Fortunately,  there  is  a  compensatory  justice 
which  avenges,  iu  a  weak  way,  the  ill-treated 
fowls.  Eventually,  some  of  these  wretched 
chickens  find  their  way  into  the  tlesh-pot.  Tired 
and  hungry  from  his  day’s  ride  to  market,  the 
fiu'iner  sits  down  to  a  “cliicken  dinner."  Mrs. 
Farmer  ladles  out  a  little  warm  well-water  and  a 
few  polished  bones,  to  which  she  gives  the  lying 
title  of  "chickou  saup.”  Mr.  Fanner  adds  a 
little  pepper  and  salt,  aud  after  spooning  it  down 
his  throat,  has  a  sensation  tunch  the  same  as 
tliough  he  hud  been  indnlging  internally  in  a 
popper  bath.  Tliis  stimulating  compound  hav¬ 
ing  been  disix)sed  of,  something  resembling  a 
canvas-covered,  cast-iron  chicken  frame,  is  place<l 
before  Mr.  F.  to  appease  his  ai)petite.  Let  us 
hoi>e  that  justice  is  meted  out  now  ;  that  as  bis 
knife  slides  over  the  sharp  outline  in  vain  en¬ 
deavor  to  carve  a  dainty  morsel  from  the  shriv¬ 
eled  form,  some  rocoUcction  comes  to  him  of 
the  neglected  fowls  at  his  door,  from  whom  he 
can  expect  uothing  now,  as  he  vouchsafed  notli- 
iug  to  them  iu  their  hunger.  Lot  us  hope  that 
Mrs.  Fanner  insists  on  being  helped  to  all  that 
is  available  from  the  skeleton  before  them,  aud 
that  Mr.  Farmer  goes  to  “  roost,”  as  have  his 
chickens  on  the  farm— tired,  hungry  and  cross. 
Tuomah  W.  W'uitk. 
Kldgewood,  N.  J.,  Doc.  11,  ’TO. 
— - - - 
HOW  TO  KEEP  THE  COMBS  OF  FOWLS 
FROM  FREEZING. 
DuniNo  the  piercing  cold  of  winter  the  combs 
and  wattles  of  many  poor  birds  suffer  disastrous¬ 
ly  from  the  sharp  attaek.s  of  Jack  Frost.  The 
combless  state  of  many  a  bountiful  bird,  ruined 
for  the  show  pen,  If  not  for  the  poultry  yard, 
bears  cniel  evidence  to  the  wautou  oarelossnoss 
of  thou’  owners. 
A  waiTii,  though  not  nocossarily  an  expensive 
fowl-house  is  indispensable  U>  every  farmer  aud 
fancier  who  wants  his  fowls  to  lay  and  pay 
during  the  winter.  Those  who  keep  siuglo- 
oombed  varieties,  aud  have  not  a  warm  house  for 
them,  cau  easily  provout  their  cocks'  combs  from 
freeziug  Ijy  simply  having  a  roosting  place,  built 
like  a  smaller  house  inside  their  poultry  house, 
by  this  means,  during  weather  exceptionally 
severe,  the  Lirtls  can  be  shut  up,  temporarily,  in 
a  snugly  conllned  area,  and  a  couple  of  panes  of 
glass  will  allow  tl»eui  to  see  easily  while  eating, 
BO  long  as  the  danger  lasts. 
This  inside  house  ue»;d  not  take  up  any  of  the 
room  ordinarily  used  by  the  fowls,  but  can  bo 
constructed  on  posts  so  as  to  occupy  iio  floor 
room.  A  neighbor  has  tried  this  aud  it  works 
admirably.  His  has  two  chambers.  The  upper 
for  roosting  purposes,  with  low  perches  and  a 
sliding  bottom  to  facilitate  the  escape  of  drop- 
plugs,  is  furnished  with  doors  that  opaii  all 
along  the  front.  The  lower  chamber  has  an 
alley  along  the  back,  and  nests  at  the  front 
with  sUding  doors  to  each  so  tliat  the  eggs  can 
be  readily  collected.  A  hole  in  each  end  of  the 
top  and  bottom  compartments  allows  the  birds 
to  pass  freely  in  aisj  out.  The  partitions  be¬ 
tween  the  nests  ar  e  loose,  so  that  any  required 
nests  may  bo  shut  off  from  the  others.  Properly 
white-washed,  this  can  be  kept  quite  sweet,  and 
would  save  mauy  a  fine  bird  at  a  very  trifliug 
cost  of  time,  trouble  or  money.  u.  h. 
-  ■»  »  ♦  - - 
REARING  POULTRY. 
I  HAVK  been  much  interested  in  the  description 
of  Mr.  Belxxjn’s  method  of  rearing  poultiy,  by 
yom-^  English  correspondent,  Mr.  White.  It 
seems  that  cleaulinoss,  pure  air,  exercise,  and 
judicious  feeding  are  the  great  secrets  of  his 
success ;  and  with  those,  any  accomnuxlatious 
however  humble,  if  dry  and  well  sheltered, 
answer  the  purpose.  I  scarcely  ever  saw  a  poultry 
house,  however  expensively  built,  that  had 
sufficiently  high  rooms  to  eusm'e  a  pure  atmos¬ 
phere,  especially  in  cold  or  stormy  weather, 
when  it  was  necessary  to  close  some  of  the 
windows  or  ventilators. 
My  farmer’s  wife  wintered  31  hens  this  year, 
1  and  from  these  she  has  raised  the  present  season 
i  nearly  400  chickens.  All  the  at^commodation 
'  she  has  for  these  is  a  roomy  shed,  open  entirely 
j  to  the  south,  for  laying  and  hatching,  aud  a 
I  small  aii-y  building  at  the  west  end  of  this  for 
roosting.  Her  coops  for  the  hens  with  chickens 
are  old  barrels,  turned  down  on  the  side,  with 
slats  In  front  to  Iteep  in  the  hen,  while  the  little 
chicks  can  run  iu  aud  out  between  those  at 
pleasure.  Tiie  sod  is  a  light  gravelly  loam,  and 
pasture  grounds  surround  the  poiUtry  shed. 
Here  is  an  abundance  of  pure  fresh  air  at  all 
times  and  a  dry  footing  and  shelter.  Strict 
I  attention  is  paid  to  feeding  the  chickens  regularly 
1  as  often  as  required,  and  the  feed  is  plain  and 
[  wholesome.  The  percentage  of  loss  by  disease 
among  these  chickens  Las  been  so  small  this 
season,  as  not  to  be  worth  mentioning — in  fact, 
they  may  be  said  to  have  had  no  diseases  at  all— 
a  few  only  having  been  lost  by  accident. 
Dec.  12,  1876.  A  Poultry  Fancier. 
®|c  Ijfriisuian. 
ON  FATTENING  STOCK. 
At  this  season  the  fattening  of  many  an  old 
and  yotmg  animal  for  the  butcher  is  in  progress, 
and  anything  which  will  tlu-ow  light  upon  the 
subject  is  of  general  Interostto  the  farmer.  The 
English  Agricultural  Cia^etto,  in  speakingjof  the 
various  substances  which  are  converted  into  fat 
or  flesh  in  fattening  animals  says : 
The  fatterdug  jJiDporties  of  starch,  sugar,  and 
fat  or  oil  are  thoroughly  known  and  appreciated. 
All  these  substances  are  so  familiar  to  us  that, 
wonderful  as  are  their  properties  with  reference 
to  animal  nutrition,  they  do  not  cornu  before  us, 
like  many  chemical  compoimds,  not  only  as 
strangers,  hut  as  strangers  dlHguiscd  in  tireek 
and  Latin  syllables.  Let  any  one  place  side  by 
side  a  lump  of  sugar,  a  piece  of  gum  arable,  a 
fragment  of  starch,  and  a  small  piece  of  beef 
suet,  and  he  has  before  him  four  of  the  moat 
imiiortant  carbonate  hydrates  employed  in  the 
fatteuing  of  animals.  Lot  him  odd  u  small  piece 
of  linen,  or  of  cotton,  aud  ho  has  u  pure  speci¬ 
men  of  cellulose,  which  although  tu  too  mature 
a  form  to  be  cousidored  digestible,  is  yet  capable 
of  being  converted  into  sugar  by  simple  chem¬ 
ical  processes. 
Such  a  collection  will,  no  doubt,  assist  him  to 
understand  tlio  composition  of  such  a  familiar 
food  as  barley  meal,  which  contains  60.4  per 
cent,  of  starch,  1.2  per  cent,  of  gum  and  sugar, 
2  per  cent,  of  fat,  9.7  per  cent,  of  crude  flbre 
(colluloso)  and  bran.  To  these  must  bo  added 
9.3  per  cent,  of  albiuuiooids  ?  and  the  remaiuder 
of  the  100  pai'ts  is  made  up  of  ’2.4  i;er  cent,  of 
ash,  and  1.5  per  cunt,  of  water. 
In  order  to  understand  the  nature  and  uses  of 
the  albmninoids,  we  should  iwld  to  the  simple 
substances  above  enumerated  a  small  cup  of 
white  of  egg,  or  albumen ;  a  piece  of  fresh  curd 
(casoine);  aud  a  substance  loss  easy  to  obtain, 
but  which  may  be  readily  collected  by  washing 
clotted  blocxl  until  the  coloring-matter  has  disap¬ 
peared,  leaving  the  flbrmu. 
'ITie  albuminoids  are,  then,  fairly  represented 
by  albumen,  caselue,  aud  flbriuo.  It  is  a  most 
remarkable  fact  that  those  substances,  all  of 
which  we  have  represented  as  of  animal  origin, 
iiave  their  counterparts  m  vegetables.  Thus 
vegetable  albumen  exists  in  the  juices  of  all 
plants,  with  properties  almost  identical  with 
those  of  animal  albumen.  It  coagulates  when 
heated,  aud  exhibits  the  reactions  peculiar  to 
animal  albumen  when  brought  iu  contact  with 
chemical  re-agents. 
Vegetable  caselue,  or  the  pecular  material  of 
cheese,  Is  also  found  in  the  food  tho  cow  is  fed 
upon.  It  occurs  abundantly  In  beans  aud  peas, 
under  the  name  of  legnmiuo,  and  in  oats  as 
avonino:  and  it  is  related  that  the  Chinese 
actually  make  a  vegetable  cheese,  which,  when 
salted,  pressed,  aud  kept,  develops  tho  peculiar 
flavor  and  smell  of  cheese. 
Vegetable  flbriuo  can  bo  separated  from  the 
gluten  of  wheat,  potatoes,  Ac.,  and  is  almost 
identical  with  animal  fibrine. 
These  bodies  constitute  what  are  simken  of  by 
agricultural  chemists  as  tho  nitrogenous  con¬ 
stituents  of  food,  and  as  flesh-formers,  in  cou- 
tradistiuction  to  fat-formers.  They  are  of  almost 
idoutioal  comiioeltiou,  all  couaisting  of  carbon, 
hydrogen,  nitrogen,  oxygen,  and  a  little  sulphur 
associated  together  in  the  same  proportion. 
Albumen  ocours  in  the  serum  of  the  blood,  in 
hlood-oorpuscles  and  all  the  fluids  of  tho  healthy 
body,  except  the  urine.  Caseino  is  abundantly 
developed  in  the  secretion  of  milk,  and  has  been 
detected  in  tho  brain  of  animals,  i'ibrine  occurs 
abundantly  in  the  blood  as  blood-flbrine,  and  in 
the  muscles  or  lean  flesh  under  the  name  of  flesh- 
fibriue. 
No  one,  then,  can  doubt  tho  importance  of  the 
albuminoids  as  coustituouts  of  tho  food  of  stock. 
'They  are  always  present,  but  when  they  occur  iu 
considerable  proportions,  as  in  beaus,  lentils,  and 
cakes,  the  food  is  known  as  highly  nitrogenous. 
On  the  other  hand,  when  the  non-uitrogenous 
constituents  prevail,  the  foo<l  is  spoken  of  as 
non-nitrogeuoug. 
The  relative  unportance  of  those  two  classes  of 
food  ingredients  is  a  matter  ujtoti  which  leading 
scieotifle  man  are  not  agreed.  Both  are  certainly 
essential,  and  for  the  fatteuing  of  adult  animals 
tho  BU-callod  nou-nitrugonous  foods  seem  to  be 
beet  lilted.  As  ahoady  pointed  out,  the  subject 
is  not  closed  by  this  admission,  for  the  manure 
produced  from  higly  nitrogenous  foods  is  much 
superior  to  that  produced  from  farinaceous 
fo^s.  Mr.  Lawes  is  inclined  to  think  that  the 
best  proportion  in  which  the  nitrogenous  sub-^ 
stances  can  be  introduced  into  stock  foods  is  the 
proportion  in  which  they  exist  to  carbo-hydrates 
in  the  cereal  grains,  which  is  about  1  to  6. 
Youug  animals  require  a  larger  proportion  of 
nitrogenous  compounds  than  mature  animals,  as 
has  been  proved  by  dhect  experiment  in  Ger¬ 
many,  This  conciusiun  is  iu  accordance  with 
reason,  for  the  juices  of  the  body  are  more  con¬ 
stantly  called  upon  to  supply  material  for  the 
formation  of  muscle  in  a  young  aud  grooving 
animal  than  in  a  mature  one.  Mr.  Lawos  found 
that  when  pigs  were  put  up  to  feed  with  a  choice 
between  highly  nitrogenous  and  comparatively 
uon-nitrogonous  food,  they  gradually  incliued 
more  and  more  to  the  noii-nitrogonous  food  iu 
the  later  stages  of  the  fattening  process. 
Jialrg  Ijusliaiikg. 
THE  TRUE  WEIGHT  OF  MILK. 
X.  A.  Willard: — M'hat  is  tho  weight  of  a 
gallon  of  milk.  In  the  Rural  for  Nov.  4th, 
under  tho  head  of  "  Comparative  Value  of  Mill; 
for  Cheese  in  England  and  America,"  you 
reckon  it  at  8  pounds  9  ounces.  In  the  cream¬ 
eries  of  Northern  Illinois  1  found  they  reckoned 
it  from  pounds  to  10  pounds  tu  the  gallon. 
Col.  Warino  puts  it  at  1  15-100  (lounds  tu  the 
pint  or  9  pounds  3  1-5  ounces  to  the  gallon.  Is 
the  trouble  owing  to  tho  indiscriminate  use  of 
wine  and  beer  moasurou  ?  It  seems  to  mu  there 
is  great  need  of  a  standard  and  I  had  always 
considered  the  1  15-100  iiounda  to  tho  pint  a 
standard,  though  I  know  not  why.  Give  us 
some  hght  on  tliis  subject.— L.  S.  IIakuin, 
Louixirill*',  Ky. 
Remarks: — There  are  several  reasons  why 
milk  weighs  differeutly  when  weighed  by  different 
persona.  In  the  tlret  place  the  same  temperature 
of  the  milk  is  not  observed  at  the  time  of 
weighing ;  then  again  the  measures  used  are 
not  all  accurate,  aud  when  accurate  some 
persons  are  not  careful  enough  iu  fllling  the 
measure,  or  in  having  pwfect  scales  so  adjusted 
as  to  weigh  to  the  fraction  of  a  grain.  T’ho 
milk  of  different  cows  does  not  all  weigh  alike  at 
tho  same  toniiMirature,  Wiiat  we  seek  therefore 
is  to  get  the  weight  of  milk  Of  average  quality 
and  such  milk  porliaps  is  bust  obtained  by 
mingling  that  from  several  cows  or  of  a  herd  to¬ 
gether,  aud  tliun  taking  a  given  quantity  and 
acom’ately  measuring  and  weighing  it. 
A  few  years  ago,  while  on  a  visit  to  tho  late 
Gail  Borden,  the  distluguishod  inventor  of  the 
process  for  condensing  niUic  in  eaouo,  the 
question  as  to  the  weight  of  a  quart  cf  milk 
came  up.  Mr.  Borden  said  he  had  taken  great 
pains  to  get  at  the  truth  of  tbis  matter  and  to 
settle  it  beyond  cavil,  and  for  this  i)uriN)so  he 
had  conducted  a  number  of  experhneuts.  In 
tiie  first  place  be  tested  from  time  to  time 
different  herds,  seeing  the  cows  milked  under  Ids 
own  eye  to  make  siu-e  tliat  tho  milk  was  abso¬ 
lutely  pure  aud  unadulterated.  Then,  \\hou 
the  milk  of  the  different  cows  had  been  well 
mingled  together,  ho  took  a  given  quantity  and 
had  it  measured  and  weighed  at  tho  oftice  of  tho 
United  States  where  tho  accuracy  of  weights 
and  measures  are  determined,  T'he  mlllt  was 
reduced  to  60  degrees  Fahr.,  and  then  carefully 
measirred  in  standard  measures  of  tlio  Unitoil 
States,  and  then  weiglied  in  delicate  scales  under 
glaes.  Afterrupeated  experiments  of  tbis  kind 
the  nxilk  of  different  lierds  being  taken  at 
different  times— be  found  that  three  pints 
(wine  measure)  of  average  milk  would  weigh 
three  pounds  three  and  three-eighth  ouiicos 
(3  pounds  3%  ounces).  A  quart  therefore 
weighs  two  pounds  two  and  two-eighth  ounces 
(2  pounds  2  2-8  ounoos)  and  a  gallou  eight 
pounds  uine  ounces  (8  pounds  9  ounces. 
Any  one  who  was  acquainted  witli  Gail 
Borden,  and  was  familiar  with  his  maimer  of 
making  experiments,  would  never  for  a  moment 
question  their  accuracy.  He  worked  with  all 
the  caution  and  skiil  of  the  trained  scientist. 
He  did  not  rest  satisiled  with  one  trial  but 
verified  the  accuracy  of  his  work  by  repeated 
experiments.  We  regard  Mr.  Burden  as  tho 
highest  authority  on  tlae  weight  of  milk,  and 
have  therefore  taken  his  figures  as  the  true 
standard  iu  our  remarks  coucerning  the  weight 
of  this  article  in  the  Rural.  We  arc  glad  our 
esteemed  correspondent  has  brought  this  ques¬ 
tion  to  our  notice,  because  it  is  Important  that 
some  standard  as  to  the  weight  of  milk  bo 
recognised.  , 
In  some  sections  we  notice  miJk  is  measured 
by  the  beer  gallou ;  these  are  exceptional,  the 
more  general  use  being  wine  measure.  We 
think  wine  measure  should  be  the  standard 
measure  for  milk,  though  we  do  not  remember 
to  have  seen  any  statutory  law  in  regard  to  tho 
matter  in  any  of  tiie  States.  The  use  of  n-ine 
and  beer  measures  indiscriminatoly  is  certainly 
confusing  and  leads  to  much  misunderstanding. 
This  was  the  casu  at  tho  early  inauguration  of 
the  factory  system  in  New  York,  and  as  trouble 
grew  out  of  it  the  factories  adopted  the  plan  of 
weighing  tho  milk,  which  leaves  no  chance  for 
dispute. 
We  should  be  glad  if  many  other  articles 
besides  milk  were  bought  aud  sold  by  weight  ui- 
stead  of  by  measure.  A  heaped  bushel  is  au  iu- 
definite  quantity  depending  ou  tho  liberaUty 
of  the  seller  in  rouudiug  up  his  measure. 
'  » 
THE  ENGLISH  DAIRY  FARMER. 
Very  difforcut  from  his  Cisatlantic  cousiu  is 
tho  English  dairy  farmer.  Not  for  him  the 
long  day's  work  in  summer  following  tlio  plow 
and  cultivator  aud  elevating  the  hoe !  Not  for 
him  the  winter’s  morning  with  almost  frozen 
feet  aud  fingers  attending  to  tho  comforts  of  his 
cattle  and  providing  for  their  necoHsities  !  All 
his  ideas  of  work  are  comprised  in  milking  six  or 
eight  cows  twice  per  diem,  helping  to  cine  aud 
tlraw  the  hay  dui-ing  Uio  liarvest  season,  riding 
or  walking  arotmd  on  his  farm  overlooking  his 
cattle  aud  superintending  his  “workmen”  dur¬ 
ing  the  forenoon,  and  in  the  afternoon  inhaling 
the  fumes  of  the  best  tobacco  out  of  a  long 
“  churchwarden  "  pipe. 
If  ho  is  a  young  man  ho  will  probably  belong 
to  tiie  village  crlokot-club,  wliioh  will  give  him 
employment  two  or  throe  evenings  a  week,  and 
prevent  him  from  totally  stagnating.  »o  much 
for  tho  summer  programme  !  In  the  winter  ho 
will  presumably  bo  stowed  away  beneath  the 
blankets  until  about  7  A.  M,,  delegating  tho 
milking— of  which  there  is  at  this  season  of  the 
year  not  much  to  be  done — to  the  “  workmen." 
After  break  fast  -should  ho  have  sporting  pro- 
cli^-ities— he  will,  taking  his  dogs  and  gun, 
ramble  down  among  tho  lowlands  and  water¬ 
courses  In  soaroli  of  watiir-fowl. 
If  in  pretty  affluent  eircumstancos  a  ride  to 
hounds  onco  or  twice  a  week  will  bo  indulgod  in, 
and  it  may  bo,  ho  will  invest  a  couple  or  three 
thousand  dollars  in  blooded  horsefiosh  and  carry 
off  tho  plate  at  the  Iprovincial  meeting.  Any¬ 
thing  of  a  menial  character,  snob  as  carting 
manure,  cm-rying  aud  harnossing  bis  horse,  or 
even  blacking  his  own  shoes,  ho  has  a  special 
aversion  to  aud  profors  paying  a  servant  to 
waiting  on  himsolf. 
In  addition  to  this,  he  is— according  to  his 
own  ideas  of  what  iu  tliat  term  is  comprised— 
eminently  respcetablo,  jiays  his  debts  as  they 
become  due  ami  pwambulatos  his  demesne  in  a 
good-looking  suit  of  clothes.  “  Overalls"  and 
“  butcher  frocks  ’’  ho  greatiy  abomiuatos  and  as 
to  sloughtoring  any  of  his  own  ammals  tliat  is 
totally  out  of  tiie  question.  When  such  work 
has  to  be  done  tho  services  of  a  butcher  are 
brought  into  requi.sition,  but  that  soldom  occurn, 
the  superfluous  stock  being  sold  with  tho  breath 
of  life  still  In  their  nostrils  and  rebought  as 
meat  at  a  considerably  iuoreasod  price. 
Attending  cattle  markets  aud  fairs  has  special 
charms  for  him,  with  which,  and  visiting  his 
acquaintances,  ho  manages  to  keep  tiie  muscles 
of  one,  two  or  it  may  be  tlireo  roadsters  in  good 
traveling  order.  His  c<iuipage  is  usually  a 
“dog  cart”— a  two-wheeled  vehicle  of  light 
oonsu’uotion  and  flashy  appearance— which, 
owing  to  tho  hight  of  its  wlioels,  rmis  smoothly 
over  tlio  mimadamizod  roails  when  drawn  by  a 
tolerable  roadster,  at  the  rate  of  ton  or  twelve 
miles  an  hour,  .\ltogotlier,— and  lo«jluug  at  the 
case  iu  every  way,— the  English  daiiy  farmer 
has  a  very  pleasurable  existence,  and  whether 
out  of  the  same  anioiiut  of  capital  and  exertion 
any  other  class  of  persons  go  tlirough  life  as 
easily  aud  enjoj  it  so  much,  is  doubtful. 
Hon  oe  an  Exolish  Farmer. 
REGUISITES  IN  DAIRY  FARMS. 
A  correspondent  who  proposes  to  go  West 
and  engage  in  dairying  desires  to  know  “  What 
are  the  essential  requirements  of  a  good  dairy 
farm.” 
Iu  the  first  place  the  laud  should  be  well 
adapted  to  grass,  and  sufficiently  undulating  or 
rolling  so  that  surface  water  will  be  readily 
carried  olT.  J>and  that  is  naturally  wet  and  full 
of  swales  or  low  swampy  places  may  possibly 
produce  grass  plentifully,  but  such  grass  will  be 
inferior  for  pasturage.  The  best  millf  will  be 
made  on  upland  or  well-drained  pastures,  but 
the  soil  should  have  enough  clay  iu  its  composi¬ 
tion  to  be  retentive  of  moisture  without  being 
wot }  for  if  it  be  too  sandy  aud  dry,  grass  will 
fail  as  warm  weather  approaches,  and  the  fend 
in  summer  ^vili  he  parched  and  Lrowu  and  liable 
to  be  too  scanty  for  the  fall  aiisteiiauce  of  tho 
stock. 
A  clay  loam  is  perhayis  as  good  soil  for 
dairy  purposes  as  can  be  ha<l,  though  any  soil 
where  grass  is  enduring  and  is  not  subject  to  the 
objections  we  have  named  will  be  well  adapted  to 
dairying,  providing  it  is  supplied  with  springs  or 
otroams  of  never  failing  water.  In  nur  remarks 
we  have  hod  especial  rolorence  to  pastures,  but 
it  will  not  be  necessary  that  the  whole  farm  be  of 
tiie  character  we  have  described,  for  tiie  meadow 
lands,  or  those  to  be  used  for  growing  hay,  may 
be  more  moist  or  wet  than  the  pasturage.  No  t 
unfrecpently  large  crops  of  hay  are  produced 
