makers, the excessively high prices of Jerseys 
in the Channel Islands are by no means due 
altogether to the great demand, amounting to 
a boom, for this breed in America, for Eng 
land and her colonies also are large buyers of 
Channel Island cattle, especially of Jerseys, 
though some there are who think that the fu¬ 
ture belongs, not to the Jerseys, but to the 
Guernseys. The fact that the former can be 
exhibited “in the rough” without any special 
expense for preparation, induces dealers to 
send large numbers to shows to obtain sales: 
consequently the breed was very numerously 
represented at Reading. Mr. Arkwright’s 
Kilburn Maid, the first-prize cow, is shown in 
the foreground in the lower right-hand cor¬ 
ner of the cut. Both the first prize cow and 
the first-prize heifers were imported from Jer¬ 
sey, a circumstance which plaiuly shows the 
Island breeders are yet able to keep ahead of 
those of the mainland. 
Back of Kilburn Maid is shown Mr. Hall’s 
Long-horn bull, Proctor. Like the Short¬ 
horn, this breed originated in Yorkshire, but 
although, in the words of our contributor, 
Prof. J. P. Sheldon, in his great work, Dairy 
Farming, “ the Long-horns had spread over 
most of the midland counties and had become 
the prevailing stock in them long before the 
Shorthorns had begun to migrate far from 
their original home,” and although the famous 
Robert Bakewell of Dishley, the first “scien¬ 
tific” stock breeder, began their improvement 
a quarter of a century before his pupils, the 
Collinses, took the Short-horns in hand, yet 
we do not know of any importations of the 
breed into this country, and at home they 
are being steadily superseded by other breeds, 
chiefly the Short-horn. Their home is still in 
the midland counties, but there are now few 
pure bred herds, although they are good 
milkers and fair beef beasts. 
Considerable complaint has been made of 
the “Royal’s” action in cutting down prizes 
for horses, and on this account, as well as 
because several “provincial” shows afford 
b 8 tter’markefc 9 ,tlie number of exhibits have for 
some years been falling off. This year there 
were only 839 entries in 3S classes and not a 
few of these failed to be filled. The prizes 
aggregated only £1,300 and as there were 
three prizes in each class the average of each 
prize was only a little over £10 or about $50. 
—a poor inducement to keep horses away from 
home nine clear days. The Shire-bred horses, 
or as they are scheduled by the Royal, “agri- 
rultural horses,” made a poor show. Of these 
the Suffolk horses made a better display than 
any other division of “cart” or draft horses. 
In the class for stallions foiled between 1875 
and ’78 Mr. Wolton won first prize easily with 
Chieftain represented in the center of the en¬ 
graving. The Mark Lane Express thinks him 
a first-rate Suffolk horse. “He is deep-bodied 
—a characteristic of the breed—to perfection, 
a finely modeled head, high and massive crest, 
good deep quarters, and small, short legs. 
This should be a Suffolk all over.” The Suf¬ 
folk appears to share pretty equally with the | 
Clydesdale the good opinion of farmers 
throughout Great Britain, the former being 
generally preferred in the south and the latter 
in the north, but while the Clydesdale is mak¬ 
ing steady encroachments on the territory of 
its rival, the latter is seldom seen beyond the 
Tweed: yet, as “Stonehenge” tells us, his 
admirers maintain that no other horse is so 
hardy, and that he will do more work in the 
same time, and on the same amount of food, 
than any other. 
The Duke of Hamilton’s pony, “The French 
Marc,” and her foal complete the picture, but 
as these are, agriculturally, ornamental rather 
than useful there is no room to discuss them 
here. 
OUR ANIMAL PORTRAITS. 
Premium Jeraey Bull, Cloud Kapt, 2804- 
Sire, Davey Hampton; 1875; Dam, 
Imported Lucia; 2183. 
The Premium Jersey bull Cloud Kapt, 3804 
—now at the head of one of the Jersey herds 
of the Messrs. Rowe’s Co-operative Stock 
Farm, Fredericksburg, Va., was dropped 
June 8 , 1877, and was awarded the first pre¬ 
mium at the last Virginia State Fair as the 
best Jersey bull over three years old, com¬ 
peting with a number of other fine-bred Jer¬ 
sey bulls. He was very much admired by all 
who saw him there, and we were fortunate in 
securing a photograph of him, from which 
our cut was made, but no cut can do justice to 
the animal as we saw him there. 
He was bred by John Ridgely, Esq., of 
Hampton, Baltimore County, Md., and his 
dam, Lucia, was a superior Jersey cow, se¬ 
lected and imported by Mi*. Ridgely’a father 
in May, 1871. Through his sire he traces to 
the celebrated imported Jersey bull Sir Davy 
84, and to Georgetta 93, both imported by J. 
H. Reiman of Maryland, also to Hannibal, 
618, imported by Win, T. Welters, Esq., of 
Baltimore, Md., and to Ariel, 516, and Com¬ 
modore, 56, of the celebrated Taintor impor¬ 
tations, and to the famous cow Dutchess, 83, 
m ported by that noted breeder of Jerseys, 
the late Wm. C. Wilson, of Maryland. No 
better bred Jersey bull can be found any 
where, and his calves are said to be well 
marked, and are in great demand. 
(Tl)c 
PIG NOTES. 
E. \V. DAVIS. 
A farmer said to me the other day : “I 
never before had any luck in raising Spring 
pigs; but I always get a good litter of pigs in 
the Fall, though I don’t give the sow anything 
but a little whey during the Summer.” “ I can 
tell you the reason,” I answered. “ In the 
Summer you turn your sow out to pasture ; 
she gets plenty of grass to eat, which, with 
the whey you give her, is all the food she 
needs. She gets plenty of exercise, and by 
Fall she is in the best possible condition for 
raising a good litter of pigs. During the Win¬ 
ter you keep her shut up in a small pen, feed 
her on grain and she gets feverish, and the 
pigs, instead of being strong and healthy, are 
weak and sickly and you have bad luck with 
them.” Said be, “I never thought of that 
before, but it looks reasonable.” 
The first requisite for any breed is that they 
should ba healthy. To produce healthy stock 
the sow should be well cared for ; that is, she 
should not be abused and she should not be 
pampered. Given plent}* of exercise and feed 
enough to keep her gaining all the while, and 
she ought to produce a good litter of pigs. 
Care should be exercised that she should not 
be in a costive condition at farrowing time. 
It is well to give her a daily feed of bran for 
a couple of weeks before the pigs are ex¬ 
pected. That will make the bowels all right 
and have a tendency to produce a good sup¬ 
ply of milk. 
During the past ten years 1 have heard of 
a few cases of boars being impotent. I sup¬ 
pose there are some animals that are natur¬ 
ally so, yet I am forced to believe that in 
most of the cases where there is trouble from 
this cause it arises from improper care. If a 
boar pig is shut into a small pen and kept 
there, as is often the case, then fed all he can 
eat, as though he were intended for pork in¬ 
stead of for stock purposes, it is a wonder he 
is not always spoiled. But if allowed to have 
plenty of exercise and fed plenty of bone and 
muscle-forming food he may be safely de¬ 
pended upon for use when of proper age, and 
to be the sire of strong, healthy pigs—other 
conditions being favorable, that is, that the 
sow have proper care. 
It seems to me that breeders often make a 
mistake in attempting to keep too many 
breeds. One breed of any kind of stock is 
enough. If one is engaged in swine breeding, 
for instance, he must keep at least two boars 
of each breed or he is not in position to hon¬ 
estly fill the orders of his customers. If he 
undertakes to keep three or four breeds what 
a muss he must be in just on account of his 
boars alone. Another thing—if he has sev¬ 
eral kinds he cannot well have the best in all 
the breeds, while if he had but one breed he 
might well be able to gratify an honorable 
ambition to have the best in the country. For 
my part, I would rather have the reputation 
of having the best of some particular bind 
than of having anything any one might went. 
I think it best to buy of a man that has a 
specialty. 
Every one knows that hogs need grass dur¬ 
ing the Bummer, [but it is not so generally 
thought of that a hog need* green food just 
as much in Winter as in Summer. To sup¬ 
ply this want nothing is better and nothing 
more easily grown than mangolds. Feed 
pigs a week on all the grain they can eat and 
then throw into their pen a basket of man¬ 
golds and you will at once learn that a pig 
wants something besides unlimited corn. I 
have been often asked, “Will a hog eat 
beets ?’’ Iu feeding beets I always feed them 
raw. The hog needs something in Winter to 
correspond to grass in Summer. To supply 
that need I know nothing better than raw 
mangolds. 
My swine are all quiet and very tame. It 
runs in the breed. If pigs are expected dur¬ 
ing a cold night in Winter the sow must be 
attended. When the first little squealer ap¬ 
pears a blauket should be thrown over the 
sow, extending down a foot or so iu front of 
her. If very cold, the pig should be wiped off 
with straw and placed under the blanket at 
the sow’s breast. In a few minutes the pig is 
dry and warm and is then all right. 
Just now I am brought face to face with 
an important matter. To “ show or not to 
show” is the question. There are two diffi¬ 
culties. If stock is shown in proper breeding 
condition the chances are they will be beaten 
by the fat animals that will be shown in com¬ 
petition with them. Most judges even at 
State fairs are influenced more by fat than 
by anything else. Many people come to my 
place to see my stock. They will often re¬ 
mark, “ You can’t fool me on a hog ; I know 
what a good hog is." Some pronounce one to 
be the best; some another, but I notice it is 
always the fleshiest one that is called the best, 
and as the sows are in the best condition just 
before farrowing any one of them may be 
pronounced the best. On the other hand, 
consider it very dangerous to fat sows iu pig, 
so they will be as fleshy as moBt of the stock 
shown at our State fairs. Nine out of ten of 
the hogs exhibited are in much better condi 
tion for the slaughter-house than for breeding 
purposes. Most of the boars exhibited are 
utterly unable to serve a sow, while the sows 
are so fat they get up with great difficulty. If 
the rules of the State Society as to the ani¬ 
mals being in breeding condition could only 
be enforced it would bs a great improvement. 
Almost any hog will look well if only fat 
enough. The points of a hog can be much 
better told if the animal is only in good breed 
ing condition. I don’t select my breeding 
stock fill they are thin in flesh. Many of the 
hogs shown at fairs are so fat it is impossible 
to tell how they would look in breeding con¬ 
dition. A noted breeder from Maryland, who 
took the first premiums on Berkshires through 
the Eastern ard Western States, told me, in 
answer to an inquiry, that his sows shown 
were not in pig, because he said the sows had 
to be so fat the pigs would certainly be spoilt. 
The Fat Stock Show of Chicago is paying 
more and more attention each year to lean 
meat, and less and less to fat, while our State 
Fair goes on giving premiums on fat under 
the head of breeding stock. Cannot the agri¬ 
cultural press bring about a change ? 
Oneida Co., N. Y. 
HOG CHOLERA AGAIN. 
When I wrote that littie communication 
sometime ago on ho? cholera, I did not intend 
to cause any ill feelings on the part of Mr. 
Stockman; but to call out the experience of 
the readers of the Rural. Perhaps I was not 
justified in saying that Stockman had no 
knowledge of hog cholera, but that he was too 
positive in his assertions. I am open to an 
Vonest conviction on the subject, as should be 
every reader of this paper. [Stockman, we 
dare to say, accepts all just criticisms in the 
kindliest spirit. Eds ] The real difference 
between myself and the very worthy gentle¬ 
man is as to what constitutes a preventive. 
We will suppose that the cholera is raging 
in a herd of hogs—a remedy is administered; 
the fatality ceases. Stockman will call it a 
preventive. I will call it a cure of the remain¬ 
ing hogs. 
Dr. James Laws says in his report to the 
Department of Agriculture, “Exposure to 
infection is comparable to inoculation with a 
minimum amount of virus.” Dr. Detmers iu 
his report says he is satisfied that the disease 
may be arrested where no morbid changes 
have taken place. Does “arrested” mean 
prevention; or cure? 
Again, Stockman asserts that too much 
corn feeding causes the prevalence of cholera. 
Here, too, I must differ with him. And as 
evidence (including my own experience) I 
must offer the statement of Mr. S. C. Kenison 
a neighbor of mine, and a trustworthy gentle¬ 
man. Mr. Kenison says; “ Some 30 years 
ago Mr. David Fulton, of Mercer Co., Missouri, 
had a herd of hogs numbering something like 
120 head. All of the above hogs (with the ex¬ 
ception of 20 or 35) w*ere running in a clover 
pasture, with well water and no corn. The 
other 20 or 25 were placed in a pen and fed 
(for market), with alt the corn they could cot ; 
also some slop and clear water. Those fed for 
■market all lived. The others all died.” So 
far as my knowledge extends, this is the ex¬ 
perience of Western farmers. 
In conclusion, I would say, feed your hogs 
all the good corn they will eat up entire. If 
you have any:kind of roots or vegetables that 
hogs will eat and relbh, feed them occasion¬ 
ally in connection with burnt coin, stone coal, 
charcoal, coal ashes or sulphur. Hogs, like 
all other animals, prefer a variety of food. 
Give them good pasture, or clean pens, and 
feed regularly, and abide the result, w. s. b. 
Salina, Kansas. 
POULTRY KEEPING-No. 4. 
Ducks, Geese and Turkeys. 
A series of articles on poultry keeping 
would be incomplete without a brief mention, 
at least, of ducks, geese and turkeys. For 
some reason these are not nearly so common 
as the hen tribe on the farm, and yet with 
proper care, which they must have, they can 
be quite as successfully reared. If a farmer 
is to keep these fowls he must not let them 
“keep themselves,” for if he does he may 
awake some morning to find that his poults 
have fallen a prey to some prowling enemy, 
to exposure to damp or cold or to one of many 
diseases t.o which they are subject. The first 
requisite to success with ducklings, goslings 
and turks, is “care;” the second “care,” the 
third, “care.” 
DUCKS. 
One’s success with ducks, and their profit to 
the keeper, will depend very largely on hav¬ 
ing good facilities for raising them. A pond 
or stream is necessary for these fowD after 
they have become strong enough to leave the 
coops, which they should not be allowed to do 
until they are a few weeks old. Too much 
range and too much water are often death 
to ducklings, although they are water fowls. 
After they are old enough, let the peu or yard 
be made near a pond or stream, so that they 
may be driven or called into it at night. By 
feeding only in the morning and at night the 
ducks will soon learn to come to the pen» 
where they should always be confined at night, 
aud where they may gather from the cold 
Fall storms. 
For ducklings it is quite sufficient to have a 
shallow pan filled with water near the coop 
or in the yard, and they should be fed on 
bread crumbs, curd, meal, chopped potatoes, 
and various pot herbs. Though ducks will 
pass a large portion of the time in water, 
they should have a dry place to be kept in at 
night, aud the floor should be sprinkled with 
gravel or dry earth to keep it free from filth. 
If duck eggs are set under a hen do not over¬ 
crowd the nest; six or eight eggs are all that 
the largest hens can well cover and during the 
last two weeks previous to hatching, sprinkle 
the eggs lightly with tepid water unless set on 
the ground. Young ducks bring good prices 
in market in early Summer, and are profitable 
to raise for this purpose. 
As to the best breeds to keep, experienced 
poultrymeu are of the opinion that the Rouen, 
Aylesbury and Pekin occupy the front rank, 
and there is but little difference as to the re¬ 
spective merits of the three. Some would 
place the Pekin first for the farmer’s use, as it 
grows large, is a good layer and excellent for 
the table, but probably quite as many prefer 
the other two breeds named. At any rate the 
farmer who cares to keep but one variety 
will not “err grievously” in choosing either 
the Rouen, Aylesbury or Pekin. 
GEHSE 
As with ducks so with geese—a favorable 
locality is essential to the best success with 
them. While their pens should be in the 
vicinity of a pond or brook they should 
always be kept dry and clean. Nor is it well 
to keep them with other fowls, as they like to 
“rule the roost” and often injure smaller 
fowls, or harrass and torment them, thus 
making them wild and inti actable. 
Goslings should be taken from the brooding 
nest as fast as they hatch until all are out, 
when they should be again given to the 
mother. The goose is apt to leave the nest as 
soon as the goslings begin to hatch, if not 
thus treated. The food necessary for them is 
similar to that recommended for the duck¬ 
lings above, though they may be able to take 
a little coarser food at first. Goslings are 
rapid growers, and after two or three weeks 
they must have abundant access to water and 
a good range. Geese are easily kept as they 
forage for themselves a good part of the time. 
For all purposes, the Toulouse geese stand 
easily at the head of the list. They are very 
large though considered by some aB inferior 
to Polands (or Chinese) in respect to egg-pro¬ 
ducing qualities. Under good treatment 
these geese attain the weight of 50 to 60 pounds 
per pair, though this is exceptional. Dixon’s 
deserijition of the Toulouse may he condensed 
as follows: Plumage of head and neck ash- 
gray; throat, lighter; breast, back and thighs 
dark grayish-brown; feathers margined with 
white; under part of body white; tail feathers 
brown, broad-white baud at extremity; legs 
aud feet reddish yellow. 
TURKEYS. 
Probably turkeys are greater favorites with 
farmers generally than either ducks or geese, 
if one can judge by the comparative number 
kept on the farm. They should be bred from 
large, fully matured fowls, if size is an object. 
Small, immature fowls will produce their like 
in size, and they are not desirable. Weight is 
what is wanted in rearing turkeys for market. 
The ben needs much watching when allowed 
to roam, rb she will steal her nest away in 
the weeds or tall grass whereby muny eggs 
may bo lost. She will also lay more eggs than 
she can readily cover, if left to herself, so that 
when she comes to sit many turks will fail to 
hatch. 
It is the better plan to raise young turkeys 
by setting the eggs under some large-sized 
hen, such as a Brahma, as she is not so liable 
to break the eggs or wander off iu the wet- 
grass with the young brood. The young 
