turnips or the parched com that did the job 
or both together? I have said that too much 
corn feeding and consequent mal-nutrition are 
sufficient to start hog cholera in a herd, and 
contagion will spread it far and wide from its 
source. Feeding roots is a preventive, and 
charcoal is another, and charred corn is char¬ 
coal; because these are alteratives and avert 
the mischief produced by feeding com alto¬ 
gether, which is too carbonaceous and imper¬ 
fect a food. 
Again Mr. Boggs fluds coal oil a remedy, in 
connection with ashes and charred com. 
These experiences are useful, and Mr. Boggs 
does your readers a service in recording them. 
But there is no reason or justice in Mr. Boggs’ 
saying things which he knows nothing about, 
and concluding that no one but himself knows 
anything about hogs or hog cholera. Probably 
the Rural will very soon have reports from 
other readers giving entirely different con¬ 
clusions from those of Mr. Boggs: real hoy 
“farmers” who have tried coal oil (kerosene, 
I suppose, which is not-coal oil at all and has 
no connection with coal) and parched com 
and ashes without any good result. The cause 
and prevention of hog cholera are well known, 
as well known as the cause of the sun’s rising 
and setting; but the cure is not known and 
possibly never will be, because it. is a disease 
to be prevented and not cured, just as small 
pox or yellow fever or Asiatic cholera can be 
prevented by certain precautions, but a large 
proportion of cases cannot be ('llred and must 
be fatal. Mr. Boggs, why doesn’t hog cholera 
prevail in the East? 1 bey have a few cases 
there now and then, but the disease is not pre¬ 
valent by any means and is rarely heard of. 
If the difference between the Eastern and the 
Western management of hogs can be dis¬ 
covered, this unknown quantity will complete 
the equation and tell the whole secret of the 
prevention. I insist, despite Mr. Boggs's 
burnt corn, ashes and kerosene, that there is 
no cure for this disease; and I do know some¬ 
thing of hogs and hog cholera and have known 
of these for more than 30 years. Therefore I 
am in earnest in trying to persuade Western 
farmers to look deeper into this question and 
not to “gooff on their ear” when advice is 
offered, and say no one knows anything about 
it but each man in particular who thinks he 
has found a cure. 
-- 
ENGLISH SHOWS AND SALES OF 
CART HORSES AND OF SHORT¬ 
HORNS. 
The month of March has been quite an ex¬ 
citing one for the breeders in England of 
Shire-bred cart horses and of Short horns. 
Early in the month we had in the Agricultural 
Hall, London, one of the finest and largest 
collections of draught horses ever seeu in this 
or perhaps any other country; more than 200 
stallions, brood mares and fillies competed 
for the numerous prizes and cups; and on the 
third day of the show a great part of the 
animals exhibited were submitted to auction, 
several of them being bought for exportation 
to your country where I have no doubt their 
many good qualities will be duly appreciated. 
On this side of the water no breed of horse is 
found so thoroughly suited for heavy work in 
our large towns as the old-fashioned Shire bred 
horse. Our cousins over the border have 
much improved the Clydesdale by the intro¬ 
duction of a certain amount of the old English 
cart horse blood, and by the purchase of some 
of our mares and fillies which have been bred 
to Clydesdale stallions. The establishment of 
the respective stud books will go far to pre¬ 
vent for the future this intermixture, although 
cases will occur where unprincipled persons 
buy horses of one breed and give them a 
pedigree of another variety, as was proved at 
the London show, where the first prizewinner 
in one of the classes was said to have been 
bought in Cambridgeshire when a two-year- 
old, then sent into Scotland where he was 
entered, sold and used as a pure Clydesdale, 
and afterwards sold to go into Ireland where he 
traveled some three or four years still as a 
Clydesdale, and then he was brought back to 
England, j nd shown at the Suffolk County 
Show, where he was recognized as the Cam¬ 
bridgeshire-bred colt, was rechristened and 
now he appeared as a Shire-bred and was sold 
as such for 200 guineas, when twelvo years 
old. One of the horses most admired at the 
show was Mr. Walter Gilbey’s Spark, a four- 
year-old stallion, bought by its present owner 
at the last year’s show for 800 guineas or 
about $4,200. The best mare or filly was de¬ 
clared by the judges to be Mr. Garret Tay¬ 
lor’s gray mare, a beautifnl creature, active 
and of immense substance. 
The Birmingham Show and Sale of Short¬ 
horns, held in the Bingley Hall, was the 
largest ever known, as there were alto¬ 
gether 546 bulls, cows and heifers. Of these 
some 529 were forward and were sold by 
auction after the prizes had been awarded 
Amongst the principal prize winners were 
the exhibits of Lord'Fitzhardinge, which won 
the champion prize for bulls entered in certain 
classes; those of Mr. T. Twingler for cows and 
for heifers; of Mr. A. J. Sheldon, Mr. J. G. 
Attwater, Mr. J. Howard, M. P. etc. for 
bulls and bull calves. 
It was generally thought that trade would 
be slow on account of the number of the lots 
for sale, but such was not the case, as only 
about 30 of the 529 were passed, the cattle sold 
were destrlbuted all over England as well as 
to France, Belgium, etc., those for the con¬ 
tinent being bought by M, de la Trebonnais 
and other well known breeders of pure-bred 
stock. The prices realized were, on the whole, 
considered very satisfactory, especially when 
the great depression in farming is taken into 
account. 
The following table, copied from our Live 
Stock Journal, will show the number sold and 
the prizes realized. 
ANALYSIS OP SHOW AND SALE. 
Class. 
No. en¬ 
No. sent. 
No. sold. 
Highest Average. 
tered. 
price. 
• 
£. s. £. s. d. 
1 . 
61. 
56. 
55. 
74.11. 33.13.6. 
2. 
11. 
11. 
11. 
69. 6. 36. 5. 
3. 
23. 
23. 
23. 
52. 10. 24.13.6. 
4. 
15. 
15. 
IS. 
28. 7. 10. S. 
5. 
51. 
49. 
48. 
147. £8.16,6. 
0 . 
19. 
19. 
19. 
120. 15. 47.16.6. 
7. 
92. 
91. 
90. 
136.10 41. 5. 
8. 
22. 
22. 
17. 
105. 54. 1.6. 
9. 
107. 
103. 
103. 
76.12. 35.12. 
10. 
145. 
138. 
118 
79.16. 81.12.6. 
516. 
527. 
497. 
Sanders Spencer. 
Holywell Manor, Hunts, England. 
Polled Cattle at a Discount. 
In a late Rural, Rodophy] places a low 
estimate on polled cattle. He will find there 
is a large premium on all well-bred beasts. 
There is no nece-sity for cattle to wear horns 
to scratch themselves on any part of their 
bodies that the horn can reach. One has only 
to erect a post in the yard where the polled 
cattle run, or to let a tree stand in their pas¬ 
ture, and they will scratch themselves against 
these to their hearts’ content. 
If, Rodophyl, you don’t think more polled 
cattle can be carried comfortably in a car than 
of horned beasts, you bad better go to Great 
Britain and see hundreds of them transported, 
as I have; and the discomfort of the horned 
cattle over that of the hornless in transport 
across a rough ocean, or an arm of the sea, is 
about as one hundred to one. In fact, horned 
beasts when tied up on board ship, in getting 
their halters intertangled, hooking each other 
badly, and falling down on deck, undergo 
torments enough to curdle the blood of any 
humane man who has looked at them in this 
condition. 
As for tying young oxen up by the horns 
three to four days to break them, this is en¬ 
tirely unnecessary, or if it is so, then polled 
cattle, haltered like a horse, could be broken 
in just as welL This seems to me a piece of 
cruelty. Were they watered and fed during 
this time, or suffered to starve ? 
Had these poor animals l>een lightly yoked 
when six to twelve mouths old, and allowed 
to run round thus a short time each day for 
several days, they might have been gently and 
easily broken. This accomplished, hitch them 
with a chain to a small log, and hitch in ad¬ 
vance of them a steady horse or another yoke 
of cattle, and thus they will be soon well bro¬ 
ken. Continue this occasionally until old 
enough to do a fair day’s work, and no trouble 
will ever be experienced. A. B. Allen. 
Galloway Grade Cattle in Extra Demand. 
We bear that one firm of breeders in Wyo¬ 
ming Territory, are raising about 500 calves 
this season got by Polled Galloway bulls. 
These are of a black color generally and horn¬ 
less, like the Angus, but are not so high-bred, 
nor of so large a size. These bulls will do 
well to make a first cross on the small native 
cows of the Westem plains, and the females 
of this cross can then be successfully and pro¬ 
fitably bred to the larger Angus males, or 
even to Short-horn or Hereford bulls, and still 
a majority of the calves will come polled, or 
with small horns to mere nubbins. Then 
when heifers of this cross two years old 
go back to the Galloway bulls, the produce 
will make steers large enough to ship to Great 
Britain and Ireland at three years old. The 
reason Galloway bulls are used is because they 
can be bought at a much lower price than 
Angus. 
Pain} 
CHEESE FOR EXPORT AND CHIEF 
POINTS OF MANUFACTURE. 
X. A. WILLARD. 
A correspondent from Minnesota inquires 
concerning the leading points to be observed 
in manufacturing cheese for export to Eng¬ 
land. The most popular cheese for export is 
the cheddar. It is from 14 to 15 inches in 
diameter and from 10 to 12 inches high. It is 
free from porosity, firm and solid in texture, 
yet is mellow and plastic when o piece is 
pressed between tbe thumb and finger. Its 
flavor is clean, mild and nutty, and its meat 
is rich and easily dissolves under the tongue. 
The leading characteristics in the production 
of fine cheddar are, in the first place, good, 
sound, whole milk, or milk containing all its 
cream, and free from any filth or effensive 
odors. It is then set at a low temperature, 
say. from S2 to 84 degrees Fahr, and a sufficient 
quantity of rennet added to coagulate the 
mass in from 40 to 60 minutes. In the cheddar 
practice the curds are cut and broken into 
fine particles that heat may act on all parts 
alike. In the first stirring and breaking the 
curds are handled very carefully and this part 
of the process is done without any additional 
heat. After breaking, heat is applied and the 
temperature gradually raised to 98 or 100 
degrees, according to circumstances of 
weather, etc., the mass meanwhile being care¬ 
fully stirred. It is then left at rest and only 
occasionally stirred until a scarcely percep¬ 
tible change towards acidity, is indicated in the 
whey; the whey is then immediately drawn 
and the curds allowed to develop the proper 
acidity while being well exposed to the atmos¬ 
phere. The curds are now ground in a curd 
mill and salted and then put to press. In the 
English practice the curds are put to press 
before salting for about 10 minutes and then 
taken out and run through a curd mill, when 
they are salted at the rate of two pounds of 
the best salt to a hundredweight of curds. In 
the American practice, the curds being more 
moist than in the English practice, they are 
salted heavier—the proportion at the factories 
ranging from to 2}{ pounds to 100 of curd 
or 1,000 pounds of milk. 
The principles of the English practice (the 
main parts of which are now copied by first- 
class factories in America) may be briefly 
stated as follows: 
1st. Studying the condition of the milk. 
2d. Setting at a temperature of from 78 to 
82 degrees Fahr. 
3d. Drawing the whey early on the near 
approach of acidity. 
4th. Exposing the curd for a long time to 
tbe atmosphere and allowing it to perfect 
acidity after the whey is drawn. 
5th. Putting in press for a short time before 
salting to expel surplus moisture. 
6th. Taking it from press and grinding in 
the curd mill and then salting. 
7th. Returning the curds to press and w hen 
sufficiently pressed, removing the cheese to 
the curing room where it is kept at a uniform 
temperature of about 70 degrees Fahr. 
I have not attempted to go into all the details 
of cheddar manufacture, as this would have 
required a long article. I have only alluded 
to the leading principles of the practice, from 
which cheese-makers may perhaps draw some 
useful hints. 
CLOVER HAY. 
J. B. LA5VES, LL.D,, F.RS. 
There is a remarkable difference in the esti¬ 
mated value of clover as compared with other 
descriptions of hay in the States and in Eng. 
land. In the States, Timothy always com¬ 
mands a considerably higher price than clo¬ 
ver, while in England it is quite the reverse. 
The following quotation of prices is taken 
from one of the papers published in the States: 
Timothy, 85 cts.; mixed, 70 cts.; all clover, 
55 cts.; it is evident, therefore, that the more 
clover there is, the less it is valued. 
In London, it may be said that unmixed 
clover hay will command a price 20 per cent, 
higher than Timothy, or, what would with us 
be called meadow hay, and I am here refer¬ 
ring to the best qualities of each class, as 
clover hay suffers more from wet weather 
than meadow hay, and consequently is sooner 
deteriorated in quality. 
To what is this difference in the estimated 
value due? 
Our system of making hay is very ’simple. 
When cut it is not touched till it has been ex¬ 
posed to the sun and air for two or three days; 
it is then turned over by men who use rakes 
for the purpose, and if no rain fails, in about 
two more days it will lie ready to be carted 
into ricks. The system of hay-making as re¬ 
gards clover, is to move it about as little as 
possible. With meadow hay, on the other 
hand, in those districts which supply the best 
quality for the London market, the system 
pursued is never to leave it alone, anil for this 
purpose hay-making machines are used. A 
crop of clover will give from to two tons 
per acre; it is greatly injured by rain, as the 
process of drying the crop, by continually- 
turning it over, causes the leaves to fall off. 
With regard to the value of clover hay as 
food, I may give the following table, which 
was published many years ago : 
FOOD CONSUMED BY SHEEP TO PRODUCE 100 
POUNDS INCREASE OF LIVE WEIGHT. 
Linseed cake. 
Special 
Food. lb. 
. 847 
Swedish 
Turnips, tt. 
4779 
Total 
5126 
Outs. 
. 418 
4024 
4142 
Clover hay. 
5172 
5510 
Oat straw. 
8871 
8909 
There was no limit placed on the sheep with 
regard to the hay, straw, and turnips they 
were allowed to eat, and it will be observed 
from the results, how much they appreciated 
the clover, aud how much they disliked the 
straw. When calculated upon, the dry matter 
consumed to produce the 100 pounds’ increase, 
the clover hay and turnips gave 893 pounds, 
the oats 823 pounds, and the cake 863 pounds, 
while the straw gave 1073 pounds; it is evi¬ 
dent, therefore, that good clover hay is an 
excellent food. 
At Rothamsted, upon the land under ex¬ 
perimental rotation, where clover had not 
been grown for 20 years, we took the follow¬ 
ing crops in 1874: 
Tons. Cwt. 
First crop. 2 16 
Second crop. 1 4 
Third crop. 7^ 
4 TH 
This produce is of prime quality, and a year 
old would be worth at tho present time in 
London, $175, old and good clover hay being 
very scarce this year, owing to the large 
amount of wet which fell in the Summer of 
1880. Hay is sold in London by the load, 
which is equivalent to the ton of the United 
States The price quoted is $27 per load, and 
it is still dearer iu Liverpool. If, therefore, 
clover hay can be produced in tbe States to 
suit the London market, it would appear that 
a trade might be established in this article. 
A botanist, writing upon clover iu the Jour¬ 
nal of the Royal Agricultural Society, men¬ 
tions that the clover grown in the States is of 
a coarser quality than that grown in Great 
Britain; but I am not aware whether he re¬ 
ferred to the bulk or tbe quality of the plaut. 
From 1 % to two tons per acre at one cutting 
is not at all au uncommon crop here, and no 
objection would be made to the quality of the 
hay, provided it was nob injured by wet. 
Whatever may be the explanation of this 
great difference in the value of an article in 
common use in both countries, there can be 
no harm in directing attention to the fact of 
its existence. 
Rothamsted, England, April 12, 1882. 
COMPARATIVE MERITS OF THE 
WHITE BELGIAN AND WHITE 
RUSSIAN OATS. 
I notice in the Rural of April 1, that F. 
K. M., of Ogdensburg, N. Y., wishes to know 
the comparative merits of the White Belgian, 
White Russian aud Canadian Oats, and, as I 
have had some experience with the two first- 
named varieties, the results of my experi¬ 
ments may be of some interest to F. K. M , 
and perhaps to several others w ho intend sow¬ 
ing these varieties. Before going further, I 
must say that I know of no variety called 
Canadian, grown in Canada, the/efore I am 
unable to say anything about it. I procured 
from the original introducers a small sack of 
the White Belgian Oats two years ago. It 
contained, as nearly as I can say, six ounces, 
which I sowed very late on a poor piece of 
ground and harvested 14 or 15 pounds of very 
good oats, much better than the seed I sowed. 
Then, last Spring, I sowed the 14 pounds cu a 
fair piece of ground iu good time, and har¬ 
vested a few pounds less than 10 bushels of 
first-class oats. Tho White Belgian Oats with 
me will weigh about 46 pounds per bushel— 
but this I consider the best oat-producing 
region on the continent. I believe, however, 
that if the oats were pure, they would weigh 
49 pounds per bushel. Tho straw has also 
greatly improved with me. I have also 
selected the bast heads and grains for seed 
which are perfectly pure,and will offer iu due 
time through the advertising columns of the 
Rural “Bell's Improved White Belgian 
Oats.” The only fault I have to find with the 
White Belgian Oats is that all stocks offered 
now are considerably mixed with two other 
varieties. 
I think the White Belgian Oats will yield 
fully 80 per eent. better than the White Rus¬ 
sian Oats. I procured one peck of eight 
pounds of the Russian Oats last (Spring, but 
the yield was far from my expectation and 
the heads were very little longer than those of 
any other oats. This variety has better straw 
than the White Belgian, which is its only 
superior characteristic. It is, however, an . 
excellent variety and much better than the 
common sorts. I will sow this Spring “ Bell’s 
Improved White Belgian Oats,” White Bel¬ 
gian, White Russian, Brize Cluster, Bell's Per¬ 
fection, Bell’s Mammoth, Board of Trade. 
Improved Poland, White Zealand, White 
Providence, Washington, New Brunswick, 
Challenge, and two or three other kinds. The 
best oats I have are the 4 ' Prize Cluster ” 
weighing 50 pounds per bushel and “Bell’s Per¬ 
fection,” weighing about 55 pounds per bushel. 
