500 
THE RURAL NEW-YORKER 
JULY 30 
many persons with rational systems of fod¬ 
dering. 
It is a matter of common observation 
both that milkmen take very kindly to the use 
of brewers’ grains wherever they have acceBB 
to them, and that men who have once had 
practical experience with the use of this kind 
of food are thereafter much more ready than 
they were before to employ shorts, and oil¬ 
cake, and cotton-seed meal, and the other ni¬ 
trogenous reinforcements to rough fodder, 
which so greatly enhance its value. It is not 
improbable, even, that the use of flesh-meal, 
and fish-meal for foddering purposes, instead 
of for manure, might follow as a consequence 
of the introduction of dried brewers’grains to 
the American markets. Methods of drying, 
baking and ensilaging the wet grains have 
been suggested. Indeed, it was proposed 
many years ago to dry them in the malting 
kilns, and an excellent product was actually 
obtained in this way though at too great a cost 
for profit. A more recent method iB to whirl 
out as much as possible of the water in a cen¬ 
trifugal machine into which hot air is subse¬ 
quently admitted so that the remaining moiB- 
ture may be dried oil. The product is then 
pressed firmly into cakes which are said to 
serve admirably as fodder. A still newer 
method, recently patented in Berlin, consists 
in baking the grains to a sort of bread after 
they have been worked up to a kind of dough 
by the addition of other matters appoprriate 
to the purpose. The German patent commis¬ 
sioners are said to have accepted the plan, as 
being novel and worthy, and a company has 
been formed for working the process in Ger¬ 
many. The product of the baking is described 
as a brown, porous, friable substance which 
smells like new bread and even tastes some¬ 
what like bread. It softens readily in water, 
and may be fed either mixed with cut-feed or 
given to the animals as a drink. It is readily 
eaten by cows and their milk keeps without 
souring as long as good milk should. 
With regard to ensilaging brewers’ grains, 
it has recently been urged that the product 
keeps best when mixed with an equal volume 
of chopped straw at the time of packing. In a 
case described in a recent journal the walls, 
but not the bottom, of the silo were cemented. 
The bottom of the trench was simply covered 
with straw to shield the grains from dirt, and 
alternative layers of the grains and of chop¬ 
ped straw of equal bulk were thrown in. Each 
of the layerB of grains is forked into, and in¬ 
corporated with a layer of the cut Btraw, and 
the whole is firmly trodden, and covered in, 
and weighted with, a couple of feet of earth. 
When thus prepared the grains are said to keep 
perfectly well. It was remarked that the si¬ 
los were built in soil that was not completely 
impermeable, and that in some earlier trials 
where the floor of the silo was cemented and 
the mixing with cat straw was less thoroughly 
done, the grains did not keep so well. It is 
held to be important anyway to have an 
abundance of cut straw in the mixture, es¬ 
pecially towards the bottom of the pit. 
-- 
SOUTHERN OHIO N0TE8. 
How to Make Profit from Raining Grain and 
Feeding Cattle. 
WALDO X. BROWN. 
It is in hot, rainless, dewless seasons such 
as thi6 that good farming tells. Meadows 
sown on strong land or top-dressed with 
manure made a fine crop in spite of the 
drought. So, wheat that was put in early and 
in good condition, is up to or above the aver¬ 
age in spite of an unfavorable Fall, a hard 
Winter and an intensely dry Spring. The corn 
that was planted the first ten days of May on 
well prepared soil that had been thoroughly 
cultivated, is not as yet seriously injured. 
The great curse of our farming here is it 
‘•muchness." Grain, grain, grain, without 
rotation, fields growing ten or fifteen grain 
crops in succession, and when a hard Winter, 
a severe drought, rust, or chinch bug comes, 
the wheat or corn has not vitality enough to 
resist, and a failure is the result. 
It would seem as though many farmers had 
never calculated where the profit in farming 
comes from, It certainly is not from average 
crops. Our statistics extending over a period 
of about 20 years, show the average of the 
wheat crop to be about 11 and of the corn 34 
bushels per acre, and the farmer must be good 
at “ Aggers," who can “ cipher out ” any profit 
on such crops. There is a fixed expense in 
growing a crop, no matter what the yield, and 
if it will not sell for enough to meet it, the 
less land we plow the better, for when we seed 
land in grass or clover, and pasture it, there is 
so little expense that a much lees income from 
it than from grain gives a profit, and the land, 
instead of growing poorer, is improving. 
I believe 1 have learned the secret of profit 
in feeding cattle, and also how to make the 
most out of pasture land. It is to take ad¬ 
vantage of the season of growth, which is 
late Spring and early Summer. I believe that 
double the increase of weight in a given time 
can be made with cattle on pasture at this 
season, when grass is fresh and sweet, and mak¬ 
ing a rapid growth, and there are no flies to 
trouble, Another thing which is in its favor 
is, that when the stock is to be sold in Jane the 
pasture can be stocked twice as heavily as if 
the same stock must be kept all Summer. 
With good judgment in buying and selling, 
there can often be twice as much profit real¬ 
ized in six weekB’ pasturing as is usually done 
in as many months, and it is certainly better 
for the land than it tramped and pastured till 
late in the Fall and left bare for Winter. 
In order to get this large gain and conse¬ 
quent profit, I think it absolutely necessary 
that the cattle should be grain-fed for a few 
weeks before turning to graBS. They need not 
be put on full feed, but must have enough grain 
so as to begin to improve in condition and 
show that they are thrifty. March is a favor¬ 
able month for buying cattle for two reasons : 
1st, they are generally cheap from the fact that 
many farmers find themselves over-stocked 
and must either buy feed or sell stock ; and 
2nd, cattle bought at this season and well 
cared for will not shrink in weight, but begin 
at once to gain, while if bought from the pas¬ 
ture in the Fall the shrinkage often amounts 
to 100 pounds or more each. I think there 
is more demand and a better market for beef 
at the season of the year when these cattle 
come iDto market, than at any other. The 
start they get from the month or Bix weeks’ 
feeding brings them in ahead of grass beef, 
and at a season when the butchers are troubled 
to find stock enough to supply their wants. My 
account book shows a profit of *10 a head, on 
an average, on the cattle I bought in March 
and marketed in June, and I estimate *12 of 
this for six weeks pasturing, and as good pas¬ 
ture will carry, for this short time at this grow¬ 
ing season, at least one full-grown animal to 
the acre, this is a fine rent for the land. The 
cattle I have managed in this way were two- 
year-old heifers, but I think I should have 
done better with larger cattle, as they brought 
a better price. So thoroughly convinced am I 
of the profit of this method that I shall keep 
no cattle except my milch cows either in Win¬ 
ter or Summer, but save all my grain and hay 
for March and April, aud either let ray pas¬ 
tures stand empty or take in stock to pasture 
for others after selling oil my cattle. I was 
first led to experiment on this plan by the ex¬ 
perience of an Illinois feeder who has been 
very successful since he adopted thiB plan. I 
have been in correspondence with him for 
three years and have been very much interest¬ 
ed in his success. I will, if desired, show what 
be ha6 done. [Please.— Eds ] 
Sairj) IjttsliattDTg. 
THE DAIRY COW. 
HENBT STBWABT. 
Management of a Heifer. 
When a calf has reached the age of nine or 
ten months, she may be introduced to the com¬ 
pany of the bull. Some forward calves have 
been known to be in breeding condition at five 
months, and have become cows at the age of 
14 months. This early breeding is not advis¬ 
able, and it i6 therefore well to avoid the com¬ 
pany of the bull until the calf is at least nine 
months old. A dairy cow should be bred at an 
early age, for the reason among others that 
it encourages precocity and aptness to milk 
liberally, and, as a matter of course, lengthens 
the profitable life of the cow by making an 
early beginning. When the calf has become 
pregnant, it is a heifer and upon its treatment 
until it becomes a cow, which occurs when it 
drops its calf aud begins to milk, depends very 
much of its future usefulness. There are 
three important points to consider: the feed¬ 
ing, the discipline and the health of the ani¬ 
mal. These three points successfully man¬ 
aged, make up the value of the cow. 
The feeding should be such as to maintain a 
constant, uninterrupted and healthful growth. 
The course which has been recommended for 
the calf iB right for the heifer, but the quantity 
of the food may be judiciously increased. As 
the young animal grows, its own requirements 
increase in a progressive ratio, and a regular 
increase of its ration may safely be given. The 
warning point of danger in excessive feeding 
is shown when an animal eats its food with 
reluctance; when its general appearance de¬ 
notes that it is out of order ; its muzzle dry; 
its dung hard, of a disagreeable odor aud dark 
color ; its skin rough and coarse and its de¬ 
meanor dull and listless, A frisky young 
animal, with bright eye, moist muzzle, sleek 
coat, always ready for its food may be consid¬ 
ered as doing well, and while it is making a 
satisfactory growth it is well to let well 
enough alone. OatB and bran with a little lin¬ 
seed meal furniBh the most wholesome food for 
a heifer, In addition to grass or hay. The 
Summer food may be pasture, and even in the 
best pasture, two quarts of oats and bran 
mixed and a pint of linseed meal will be well 
paid for in the increased value of the heifer. 
A considerable element in the value and use¬ 
fulness of a cow is the capacity for the diges¬ 
tion and assimilation of food. This is a matter, 
not of natural ability, but of education and 
training, and, like all other training, it re¬ 
quires to be secured by slow and gradual steps. 
If a calf is stinted in food and the capacity of 
its stomach and digestive organs is econo¬ 
mized, it may be healthy, but it will not 
acquire the habit of eating largely, and become 
a large animal. 8o, when a calf becomes a 
heifer the training in regard to feeding should 
be continued and the food be gradually in¬ 
creased until there is established a habit of 
eating and digesting as much food as can pos¬ 
sibly be consumed healthfully. Rules cannot 
be laid down for quantities of food, for what 
one animal can eat and still ask for more, 
would dangerously gorge another. The owner 
of an animal must make a study of its capaci¬ 
ty and watch it, and, understanding the prin¬ 
ciples upon which the practioe Of feeding is 
based, apply tbem to each particular case with 
as much good judgment as he can. In a dairy, 
every cow will probably differ in respect to 
appetite, and, which is most important, the 
profitable use to which the food may be 
turned; and each dairyman will do well to be¬ 
come thoroughly acquainted with hi6 cow in 
this respect and not make the bushel basket 
his only guide in feeding. 
The discipline of a heifer will make her 
gentle, kind, docile, easily manageable and 
contented. Persuasion iB a good thing, but 
a whip is a better—at times. All young ani¬ 
mals will be willful, and their wills must be 
curbed at the first opportunity. It may never 
be required afterwards if it is used rightly. 
Every dairy should be provided with a 6harp 
raw-hide. If a heifer needs punishment to 
restrain some budding vice or propensity to 
evil, the punishment should be short, sharp 
and decisive. A raw-hide stings, but does no 
injury except when used so as to strike an eye, 
which should be avoided most carefully. The 
young animal must be subordinate and learn 
its inferiority, or when full-grown it may be 
dangerous. The first lesson taught to a heifer 
Bhould be to lead by the head; the next, to be 
handled. She should learn to lift any foot 
that may be required at a touch; to turn 
around by pressure on the hind-quarters in 
either direction ; to submit to handling of the 
teats and udder. Nothing teaches these better 
than a daily or occasional brushing and card¬ 
ing when tied up. After each lesson she may 
be patted and stroked on the neck and will 
always be ready to lick her owner's hand, even 
after having been punished for a fault. The 
worst fault to be avoided is that of kicking. 
This is always caused by fear, and fear is avoid¬ 
ed by having the heifer tied up when conven¬ 
ient and handled quietly and gently. If an 
effort is made to kick it should be punished at 
once with a sharp cut of the raw-hide on the 
offending leg. Inconvenient faults are, 
refusal to stand quietly when desired and run¬ 
ning from its owner. These may be avoided 
by familiarizing the heifer (and the ealf pre¬ 
viously) to these duties by giving it a little 
salt, sugar or meal, in the hand, occasionally 
and teaching it to come at call and to follow. 
Health becomes a habit and is secured by 
training. Attention to the feeding, watering, 
cleaning, pure lodging and avoidance of dan¬ 
gerous exposure, will make a robust animal, 
which will be rarely subject to ailments. A 
strong constitution is built up by attention to 
sanitary rules as much as a stout body is built 
up by generouB but judicious feeding. Good, 
wholesome, clean food, generously supplied, 
but not in excess, pure water in abundance; 
a clean skin, free from vermin ; pure air and 
comfortable lodging will secure a good con¬ 
stitution, and may even counteract hereditary 
failings in this respect. One of the most im¬ 
portant poiuts Jn this regard is the manage¬ 
ment of the heifer when approaching mater¬ 
nity. The greatest danger Is ovei-feeding and 
the undue stimulating of the milk organs. It 
would be safe to gradually reduce the feeding 
at this time aud, If possible, to have the heifer 
come In when she is upon good grass, so that 
all the organs are in a cool and relaxed condi¬ 
tion. For two months previously the extra 
food may be gradually decreased, and grass 
only in the Summer, and hay only in the Win¬ 
ter, he given for two weeks previous to the ar¬ 
rival of the calf. At this time it would be advis. 
able to prepare a separate pen for the heifer in 
which she could have her calf. As to this, 
however, nothing more than has been said in 
regard to cows in the same condition need be 
mentioned here. 
Icriismatr. 
NOTES BY A STOCKMAN. 
It is a common opinion that domestication 
has had the effect of weakening the constitu¬ 
tions of our domestic animals and has ren¬ 
dered them more subject to disease than their 
wild progenitors. This is by no means justi¬ 
fied by facts. That wild animals are hardy and 
robust may be due to the fact that all the weak 
ones die young and only the strong are able 
to reach maturity. But the wild races are 
really the means of infecting our domestic ani¬ 
mals with paraBites and parasitic diseases. 
The liver fluke, which produces a deadly dis¬ 
order in sheep, and which last year more than 
decimated the English flocks, is disseminated 
far and wide by deer, rabbits and other ani¬ 
mals. The wild hogs of Europe are affected 
with trichinosis, and partridges die by thou¬ 
sands from the gape worm. A recent case is 
recorded of the infection of a whole village od 
the banks of the Jordan by the flesh of a large 
wild boar which was affected with trichinosis: 
124 men, 103 women and 35 children, in all 
202 persons, became diseased, but of these only 
three men and three women died, 
This case proves that domestication does not 
produce trichinosis, and has not the effect of 
Bpreading disease unduly; and, further, it 
shows that this particular disease Is by no 
means the dreadful pest that some believe it to 
be. When but two and a small fraction per 
cent, of persons affected die, and in a Turkish 
village where medical help is the poorest in 
the world, the disease is by no means 60 bad as 
some others that the public treat with very 
little regard. The truth is, that under domes¬ 
tication our live stock is not only greatly Im¬ 
proved in value, but it is more robust aud less 
disp osed to disease than wild animals are. 
It ought not to be omitted to state that the 
body of this wild boar waB eaten in a very 
partially cooked state. The head was sent as 
a present to a neighboring village and was 
thoroughly cooked before it was eaten. Not 
one person who partook of the head suffered 
any inconvenience whatever. 
The breeding and rearing of horses is at¬ 
tracting a good deal of attention. The recent 
sale of the Preakness yearlings, when 38 one- 
year-oids brought *25,602, the highest price 
being *4,100, and the Alexander sale of 36 ani¬ 
mals of the same age for *36,265, with *5,650 
and *3,250 as the leading priceB, have called 
wide attention to the profit of breeding good 
horses. Kentucky has the monopoly of this 
business, as it had for many years the monop¬ 
oly of breeding Short-horns. In this regard 
it may be said M it is not the place but the mau" 
that makes success; and why should not other 
States compete with Kentucky in rearing 
horses, as they have, in rearing cattle ?’’ 
The profit in rearing a three-year-old colt 
that will sell for $100 only is much greater than 
in rearing a steer that sells at that age for *50. 
Just now horse flesh is the most profitable 
stock that can be produced. There is a steady 
demand for horses both for working aud for 
driving, at very remunerative prices. The 
bug-bear of over-supply need not stand in the 
way of enterprise in this direction. 
The great point that should not be over¬ 
looked is the breeding of good stock. It costs 
no more to feed and rear a *300 colt than one 
worth but *50. The cost of the Bire is the 
only difference. This is now a seasonable 
matter to make a note of. 
Another very important point is the use of 
only sound mares. The whole country is in¬ 
fested with unsound horses. Spavius, ring¬ 
bones, founder, roaring, blindness; diseases 
of “ wind, limb and eyesight,” are far too com¬ 
mon. And, as a rule, these come from breed¬ 
ing mares so diseased. By the veriest neglect 
and carelessness, and in Borne cases ignorance 
of the ill effects, very poor mares are per¬ 
mitted to breed; and to save a few dollars the 
cheapest and poorest service is sought. This 
is a wasting of opportunity and a squandering 
of one’s resources. But It is consistent with 
the practice which permits stock to perish for 
want of food or water in rigorous seasons, or 
which sends the good heifer calves to the 
butcher, rather than spend a few dollars extra 
in feeding and rearing them to improve the 
stock of cows. 
Byron once sarcastically alluded to the 
'* spasms of public virtue ” from which he suf¬ 
fered detraction, perhaps well deserved to 
some extent. Public opinion, it is true, often 
goes off prematurely and falls to hit the mark 
if it does not do mischief. This vice is very 
apparent in regard to public exhlbitlous of 
Bpeed on the track ; in fact—not to put too fine 
a point upon it—in regard to horse racing. 
Now I must confess to a liking to a well con¬ 
tested trial of speed. As a boy, ambitions to 
excel, I have entered the liBts and have ex¬ 
perienced the pleasurable excitements of vic ¬ 
tory. It is a human attribute and it is reckoned 
a manly ambition to indulge In athletic sports 
and the race between a couple of urchins, a 
pair of college crews, a gang of pedestrians, or 
a number of horses, furnishes a popular, pleas¬ 
urable and innocent excitement. The race- 
