The clover was intended as a palatable food, 
which should merely divide the meal or pre¬ 
vent packing in the stomach. Only about 
five quarts of the grass were given per day. 
The nutrimeut in the clover could not have 
made the difference in the result, although it 
was good food so far as that could bo obtained 
from one pound of dry grass. 
* r ■ Experiment with Cob-meal. 
This point of bulky food may be well illus¬ 
trated by an experiment lately tried by a com¬ 
mittee of two farmers’ clubs in Connecticut 
to 6how the compaiative value of corn meal, 
corn and cob-meal, and whole corn. The re¬ 
port is as follows:— 
“Nine thrifty shoats were purchased, and 
divided a6 uniformly as possible into three 
pens. The experiment was begun April 1st, 
and ended June 6th. Lot No. 1 was fed 1,332 
pounds of corn ground into meal—clear 
meal wet in pure water. Lot No. 2 was fed 
cob meal and water, 1,361 pounds of corn and 
cob meal. Lot No. 3 was fed 1,192 pounds of 
whole corn with water. 
Results: Lot No. 1, weighed at commence¬ 
ment of experiment 453 lbs; weight at slaugh¬ 
tering, 760 pounds; gain in live weight, 307 
pounds; dressed weight, 615£ pounds. Lot 
No, 2 weighed at commencement 467 pounds; 
when slaughtered, 761 pounds; gain in live 
weight, 294poundB ; dressed weight, 593 pounds 
Lot No. 3. live weight at start, 456 pounds; 
at slaughtering, 689 pounds; gain in live weight, 
221 pounds; dressed weight, 567 pounds. 
Lot 1 gained in live weight for every bushel 
fed, 12.90 pounds; No. 2 gained 15.11 pounds; 
No. 3 gained 10.88 pounds. Lot 1 took 4.34 
lbs. of meal for one lb. gain in live weight; 
and 5 68 lbs. for one lb. dressed weight. Lot 
2 required 4.63 pounds to make one of live 
weight, and 5.93 pounds for one of dressed 
pork. Reducing % this quantity of cob meal to 
clear meal, it will be found that 3.70 pounds 
make one of live weight; while 4.75 pounds 
make a pound of dressed pork. Lot No. 3 re¬ 
quired 5.39 pounds of clear corn to make one 
pound live weight, and 6.55 pounds to make 
one of dressed pork.” 
These are valuable experiments, and the re¬ 
sult greatly surprised the committee appointed 
to carry them out. They make this comment: 
“ These experiments show us that when we 
compare analyses of feed with results in feed¬ 
ing, there is something we fail to discover. 
Neither chemistry nor theory would expect 
that the corn ground with the cob would prove 
a feeding material of nearly equal value to that 
of clear meal; yet this experiment proves this 
to be the case, and further proves that cob- 
meal is superior in feeding value to that of 
clear corn without grinding. We have long 
been satisfied that a certain amount of coarse 
material fed to cattle with a concentrated food, 
was both judicious, economical, aud profitable; 
but on account of the peculiar construction 
of the pig’s stomach, we were not prepared 
for the result showing the desirability of feed¬ 
ing a coarse material in connection with com 
meal." 
This is just the point we have been consid¬ 
ering. Physiology and the natural history 
of the pig should have taught feeders the 
necessity of feeding a proportion of bulky 
food. Here the ground cob, by its office of 
merely dividing the fine meal and allowing a 
free circulation of the gastric juice, has a 
value nearly equal to that of com meal, per¬ 
forming the same office as that of the clover 
grass. 
I have also proved by an experiment with 
short-cut clover hay in the winter—a few 
quarts mixed and softened with meal—that 
ten per cent, more pork could be made with 
the 6ame grain feed when thus mixed with 
the coarse food. This is a matter of bo much 
importance, I think, as to justify this ex¬ 
tended notice. Bran is an excellent food to 
mix with corn meal; not that it is very well 
digested by the pig; but because it furnishes 
a coarse food to separate the fine particles of 
meal. I have had the best success with a liberal 
allowance of succulent clover that not only 
separates the meal in the stomach, but is, 
itself, well digested by the pig. In the winter, 
two quarts of short-cut hay, mixed with four 
quarts of corn, barley, rye or millet meal, and 
cooked or steeped and softened in hot water, 
will keep pigs healthy and cause a thrifty 
growth or fattening according to age and 
amount fed. When the pig shall be treated 
according to its nature in strict compliance 
with physiological principles, we shall hear 
much less of cholera and diseases of the 
stomach. 
colonies standing outside at almost any time, 
and there have been many pleasant days on 
which the bees could with safety be permitted 
to fly, if this has been found necessary. Colo¬ 
nies that were put in winter-quarters in good 
condition, and properly protected against mice, 
have required little or no attention. Bnt now 
as the spring draws near, the bee-keeper's vig¬ 
ilance 6hould be unrelenting. On account of 
the pinched honey yield of last season, the 
bees were in many instances put in winter- 
quarters with a minimum supply of food. 
recognized by a pungent, disagreeable odor 
and an uneasy hum of the bees. If present, 
the combs will, on examination, be found to 
be besmeared with feces, and many of the in¬ 
mates dead and dying. The only remedy iB to 
allow the bees to take a purifying flight, and 
this ebance should be given them on the first 
warm, pleasant day. Remove colonies in the 
cellar to their summer stands in the apiary 
about the middle of the forenoon, and let them 
remain there till towards evening, when they 
again should be brought back to the house or 
These should have immediate attention, and 
should the honey supply be exhausted, they 
must be fed without delay. We have so often 
advocated to feed nothing but the best quality 
of honey, or, in lieu of this, coffee A sugar, 
that, it seems superfluous to repeat it. Fre¬ 
quent attempts to feed the bees poor molasses, 
or grape sugar, have abundantly demonstrated 
the falacy of such economy. The best quality 
of cane sugar is the only safe substitute for 
honey. The sugar is dissolved to a medium 
thick sirup in hot water, heating it just to the 
boiling po'nt. There are now any number of 
feeders in use, each being considered the ne 
cellar. While they are flying, it is also best to 
examine each colony to learn its condition, 
and carefully clean off much-besmeared combs 
with a quill, and sweep off the bottom board. 
If these precautions are taken as soon as pos¬ 
sible, and they have not been suffering too 
long, the disease may be arrested and the beeB 
saved. To let the disease run Its owu course 
is certain destruction. Dysentery is generally 
brought on by a too high temperature, which 
causes them to be uneasy and to eat more than 
is for their good. On the other hand, colonies 
in a good condition, having food enough and 
suffering from no disease, mice or other eni- 
lyhis ultra by its particular Irieuds. The best 
one. however, that we know of, one on which 
there i6 no patent, but which has been given 
to the bee-keeping public, is the *• Division 
Board Feeder” invented by Professor Cook. 
Another feeder of merit, and a very simple 
one, can be made out of a cylindrical tin can 
with a tight-fitting cover. Punch a number of 
very fine holes in the cover, through which the 
feed can ooze out; when the can is filled and 
the cover replaced, turn it bottom-side-up on 
mies, should not be meddled with. The quiet¬ 
er they In that case remain until gentle spring 
shall again awaken nature and call them forth 
to work, the better. 
So much for the “personal’* wants of the 
bees at this season. But this does not embrace 
all the work of the apiary. The winter is pre¬ 
eminently the season in which to make hives, 
frames and other needed implements. Now 
there is but little else to do; when spring 
comes there is always a pressure of duties, and 
BEE HINTS FOR THE SEASON 
The winter has so far been remarkably fa¬ 
vorable for bee-keepers. No penetrating 
frost6 have endangered the colonies, whether 
in the house or left to winter with protection 
on the summer stands. On the contrary, it 
has been warm enough to admit of examining 
top of the frames. Since no air can gain ad¬ 
mittance, the sirup will run out very slowly, 
and thus give the bees time to sip it up. 
Again, the bees may be well supplied with 
food, but they may suffer from dysentery, 
which is a very prevalent disease. It is readily 
delayed winter work which can no longer be 
postponed, must then be done at a double cost. 
Every bee-keeper should be mechanic enough 
to make his own hives, and whatever else is 
needed in the carpenter line. If there are any 
who make a business of bee-keeping, that stil 
1 
Ph 1 
1 
§§p 
|| 
retain the old box hive, let them at once decide 
to abolish It for all future time. Too many 
farmers who keep but a few colonies, just to 
supply honey for home use, we know are still 
clinging to this hive. Let them take the same 
course. The venerable old box was good in 
its day; but its day is past. It marks a step in 
the progress of apiculture; now we are a 
step higher. Its last laurels are won. It can¬ 
not live In the presence of movable combs, 
artificial foundation, honey extractors, prize 
boxes and a foreign market for onr honey. 
The present is the best possible time in which 
to decide on the particular form of hive that iB 
to replace it, and when the choice has been 
made, purchase materials and make the new 
hives at home. 
On former occasions we have given descrip¬ 
tions and illustrations of some of the best 
patterns. Avoid complexity in the pattern. 
Make every hive, frame, division board and 
cleat of the same size and shape as every 
other, so that transfers can be made at pleas¬ 
ure. Lay plans for the coming summer. Pur¬ 
chase seeds of honey plants if such are raised. 
Study the bee literature. Learn what others 
have done and how they did it, and thus fol¬ 
low their successes aud avoid their failures. 
In short, leave nothing till to-morrow that can 
be done to-day, and in a few weeks when 
spring opens, all will be ready, and the work 
can be done satisfactorily. 
LADLE OR “ MILL ” BUTTER. 
In the art of butter-making there Is no point, 
so far as its commercial value is concerned, of 
greater importance than unitormity, not only of 
quality and texture, but especially of color and 
shape of package. This was always felt to be 
a great drawback in handling the butter from 
numerous small dairies. To overcome this 
objection, mauy devices and processes have 
been invented. The most important of them 
is the factory or creamery system. Instead 
of a dozen farmers making a dozen different 
grades, colors and shapes of butter, all carry 
their milk to one place and have one man 
make it into a uniform article, and that with x 
special view to suit the requirements of a 
special market. 
The first step, however, that was taken to¬ 
ward accomplishing this end, was in the use 
of the several machines and contrivances pic¬ 
tured here, which have been redrawu from the 
Ag'l. Gazette. In France as in this country, 
hucksters went about the country and picked 
up numerous small lots of butter, and bring¬ 
ing them to the shop or store where the manipu¬ 
lation took place, the various lots were sampled 
and separated by an expert in judging the 
quality of the various sorts. Those of a cer¬ 
tain grade would resemble one another only in 
taste. Those lots of uniform Lisle would be 
put in the large trough (Fig. 36), water turned 
on, and men with strong hands would knead it 
thoroughly together, making it one homogene ¬ 
ous mass, and, if the demands of the market 
required it, more salt and a given quantity of 
coloring matter would be added. In this coun¬ 
try it has been the general practice to keep the 
hands off the butter, ladles being used in¬ 
stead. This butter, when packed in tubs, pre¬ 
sents a uniform appearance, and in the trade 
goes under the name of “ ladle butter," the ex¬ 
pert dealer being readily able to detect the 
effects of mixing, in the broken-down grain 
and genera] salviness of the article. 
After this primitive process came various 
machines invented to save the manual labor of 
breaking down the butter, which was consider¬ 
able in cold weather. Some of these are repre¬ 
sented at Figures 87 and 38. Here the butter 
is assorted as in the above process, aud the 
lumps of a given quality are ground together 
by means sometimes of iron rollers or a mixing 
machine, like that used in a brick-yard for 
working the clay. These machines always 
mix the butter more thoroughly than the old 
method, but consequently destroy the grain 
more effectually and render the butter more 
salvy and with poorer keeping qualities. This 
has given rise to still another brand of com¬ 
mercial butter known as “ mill- butter,»' that 
uniformly sells for several cents a pound less 
than even “ladle-butter." It is said the farmer 
never knows in what country his butter will 
be marketed. In this instance he would not 
recognize his own handiwork the next day 
after he had parted with it. n. s. h. 
VERMONT DAIRYMEN. 
(Kura! Special Report). 
The annual gathering of the dairymen of 
Vermont met at Brandon on the 21st, 22nd and 
23d inst. It has been my pleasure to attend 
many sueh gatherings throughout the States, 
but I have never been more edified and instruc¬ 
ted than at this one. Vermont is one of the 
real live dairy States with a constant eye to 
Improvement, and an honest ambition to be 
abreast with the times, not only in making, 
bnt in marketing her products. 
