482 
THE BUBAL MEW-YOBKEB 
MAMH 20 
DASHES OF BLOOD. 
Col. Curtis is right, In the Rural of Dec. 
27, in supposing that the Lincolns get their 
name from the locality in which they were 
bred, as have also the Leicesters, Cotswolds, 
Cheviots, Hampshire and Shropshire Downs 
etc; but I scarcely get the drift of his mean¬ 
ing when ho writes. “ By Lincolns we do not 
understand a distinct breed before these 
“ dashes” (Cotswold) were made, but a name 
for the sheep of a locality.” If they were 
not a distlBel breed before the "dashes" were 
made, how could they be afterwards? Intro¬ 
duce ever so little foreign blood, and your 
distinctive character is gone; as the Colonel 
truly says—they will be crosses. The produce 
of pure animals of distinct breeds can be 
nothing else but cross-bred, whether they 
be cattle, sheep or pigs. 
Again, if a pure-bred animal of either sex 
be bred to natives or animals without a pedi¬ 
gree, the offsprings are called grades Leicester, 
Short horn or Ayrshire, as the case may be. 
Then breed that produce back again to another 
pure-bred aud it would be called a J grade and 
the next cross a l grade, and so on. The term 
" diluted cross” is generally used to indicate 
the one mentioned by G. G. in Rural of the 
same date. For instance when Mr. Booth 
sent his famous cow Bracelet to Col. Craddock's 
Mussulman, the produce, Buckingham, was 
used very extensively. Mr. Booth was said 
to have taken a diluted cross, though in this 
case he was simply taking a cross outside his 
particular strain, not crossing distinct breeds 
but merely introducing blood of another 
tribe. 
®(ic Jiliimc-ijfttr. 
CARE OF BREEDING SOWS. 
Practical SuggeHtlons—Why Sows “ go crazy.” 
COL. F. I). CURTIS. 
When sows have pigs they often get ugly, or 
as some farmers term it, "go crazy." The 
cause of this uunatural condition, when the 
mother, contrary to her maternal instincts, 
destroys her young, is not generally under¬ 
stood. Many suppose it to be pure ugliness, 
or "cussedneas,” and the frenzied mother is 
Bhown no mercy, and is condemned to be 
slaughtered as soon as may be. Years ago an 
intelligent breeder of pigs told me the cause of 
this trouble, and that preveution was the best, 
if not the only remedy. The trouble arises 
from constipation or from an inflammatory 
condition of the system. We make this uice 
distinction, because our experience warrants 
it. Constipation will, and always does produce 
more or less inflammation. When a sow is fed 
rich and concentrated food fora length of time, 
her whole system becomes feverish and in¬ 
flamed, and at the same time the animal may 
not be in a constipated condition. A total diet 
of corn inevitably produces an inflammatory 
and excited state, and when the pains of par¬ 
turition begin, Ihe poor brute imagines her 
crying offspring, to be the enuse, and in her 
frenzy she snaps at them with the ferocity of a 
tiger, and destroys them. We have known 
mothers thus ferocious in winter, when con¬ 
fined and fed on dry and concentrated food, 
in summer or autumn, when living upon grass 
or other succulent feed, to be the kindest and 
best of mothers. Wo are satisfied that there 
never was a sow which had young and bit, or 
killed them unless she was diseased. 
A sow in pig should have as roomy a pen as 
possible. This will enable her to stir about, 
which is important, especially if she is to be 
confined in her diet to concentrated food. Such 
a sow should never be kept on corn alone, or 
any kind of grain. Oats are the safest and best 
if grain must be fed, as the thick skins make 
a more healthful distention of the bowels, and 
the grain is Icbs heating than other varieties. 
Too much fie-h is injurious. A lean sow will, 
as a rule, have more and better pigB than a 
fat one. A simple diet is the best. House 
slops, in which bran of some sort may be 
mixed are sufficient food, and healthful. The 
best and safest diet is green food of some sort, 
grass, apples, or root6. Id proof of the virtues 
of the latter, we have never had a frenzied sow 
since we began feeding them plenty of roots. 
When we fed corn alone, such cases were com¬ 
mon. Last year ten sows wintered on roots; 
all had pigs and raised full litters except one, 
which was injured by leaving her with the 
others too long, and some of her pigs being 
dead when born, the others were too weak to 
endure a cold night. Sows had pigs on freezit g 
nights and every one lived, as they were strong 
and active. The feed of these 6ows consisted 
of all theswedeH they would eat and one ear of 
com until near the time of pigging, when they 
got two ears at a feeding, making six ears 
daily. These sows were not a year old when 
their first litters of pigs were bom, and each 
one of them had second litters in the fall. 
Any hog, and especially a sow in pig, should 
have, at least three times a week, a small 
quantity of charcoal. This helps to correct acid¬ 
ity of, and arrests fermentation in, the stomach, 
which is a source of diarrhea. A little sulphur 
is excellent and coal ashes with the cinders, 
are good. Pigs will pick out all the ebarred 
bits, and they act aa correctives. All of the 
above arc important if not necessary to keep a 
pig in a healthy condition. The best and 
handiest plan is to throw a bucketful of coal 
ashes and charcoal in one corner of the pen 
andlet thepig help itself. The sulphur and salt 
may also be placed in another spot, aud if they 
will not get wasted by mixing with the litter 
of the pen, several handfuls may be put in at a 
time, with no fear that any more will be eaten 
thau is lequired. No harm will ever come on 
account of a bountiful supply of sulphur, salt, 
charcoal, or coal ashes. A small, dry bed is 
best, as the sow will not cramp herself up so 
much but lie more extended with less danger of 
crushing the pigs by getting on them when she 
moves about in the nest. The little pigs can 
move around with more freedom. 
After pigs are born, the mother should be 
allowed to lie quiet as long as she will. The 
diet for the first week should be light so as not 
to create fever, or stimulate the flow of milk. 
After the first week the feed should he liberal 
of bran aud com meal. Bailey and oatmeal 
are the best to make a flow of milk, of any¬ 
thing, except cow's milk. The pen must be 
kept clean, or tbo pigs will get scabby and sore. 
Whenever this is the case they should be 
washed clean in soap-suds and rubbed all over 
with melted hog’s lard. Wheu pigs are three 
weeks old they will learn to eat oats, if fed with 
the mother, and when they are four weeks old 
they may be taught to go into a pen by them¬ 
selves where can be fed all they will eat. This 
food is perfectly healthful for young pigs, aud 
will make them grow very fast. Com is inju¬ 
rious, except given to them in a small quantity. 
Sows will sometimes refuse to let the young 
pigs suck, on account of soreness of the nip¬ 
ples, caused by lying iu the mud or in a dirty 
pen. When this is the ease, the sore nipple 
should be inclosed iu a bag fitted to it and tied 
around the body of the sow. We once cut a 
nipple off to save a litter of twelve pigs, which 
were starving because this oue was so sore the 
mother would not suffer the pigs to suck. This 
is a good way to save trouble, but the best way 
is lo wash the udders before the pigs are bom, 
and keep the sow confined where there will be 
no occasion for cracks or soreness. 
A shield or fender at the side of the pei^will 
save the lives of pigs, especially if the sow is 
inclined to get up aDd down frequently. A 
plank ten inches wide should be placed ou one 
side, horizontal with tlie floor with the ends 
resting on supports so aa to raise It just high 
enough for the pig6to slip under, and uot high 
enough for the sow’s back to get under. Make 
this plank fast, as it is a safe refuge for the 
young pigs, and will prevent their being 
squeezed between the mother and the side of 
the pen. Make the nest by this fender. Uader 
all circumstances a sow should have a warm 
pen. 
®{jt fjoultrji fjarft. 
A POULTRY ACCOUNT. 
In consequence of the mild and pleasant 
weather we have enjoyed in this section, during 
the month of January, and the opportunity 
thus offered to accomplish a large amount of 
out door work, that could not be done in severe 
cold weather, I have devoted my time to 
making needed improvements and repairs that 
had been neglected during the fall for want of 
time, and consequently I have deferred com¬ 
piling the annual report of my poultry for the 
year 1879, until the present date. 
I have received a number of inquiries from 
those who have taken an interest in the pre¬ 
vious reports of my "poultry aeeouut" that 
have been published during the last four years 
in the Rural, asking of my success or failure 
the past year. The account herewith published 
will fully answer all such inquiries. Heretofore 
1 have stated the manner in which I cared for 
my fowls. There are many jieople who think 
it is quite difficult to keep a reliable account of 
the cost and sales of a lot of poultry. For the 
benefit of these I will endeavor iu this commu¬ 
nication to tell the way I keep my account: 
Nearly all the feed consumed is bought, 
usually in half-tou lots, and is put in bins aud 
used exclusively for the fowls. When bought, 
it iB at once charged, aud no portion of said 
feed iB used for other 6tock. All sales of 
fowls, chickens and eggs are duly entered on a 
day-book of farm sales. At the end of the 
year this book is looked over and all sales 
from the poultry yards classed under their 
proper heads. Fowls, chickens aud eggs used 
at home are charged at their market values. 
During the year a few birds are lost in 
various ways—by accident, disease and other 
mishaps. Such losses are not included iu the 
account, aud of course their value detracts 
from my net profit. A portion of the 
roost droppings is sold; but the largest part 
is used; those retained are credited at the 
price obtained for those sold. They are thor¬ 
oughly pulverized, mixed with loam and 
plaster, and a large handful is applied to each 
hill for corn previous to planting. 1 have been 
most successful by first dropping the mixture 
in the hiil, covering it with an inch of soil and 
then planting as usual. Rows that were first 
planted and on which this compost was then 
thrown ou the hill, did not compare favorably 
as regards color, rapid growth and yield, with 
those treated as first named. 
There has been some criticism made on the 
previous yearly reports from this flock of 
fowls, chiefly from a class of men who have 
utterly failed to make their own poultry a 
source of profit, and when thev read a miuute 
and full account, of what others may have ac¬ 
complished where they have utterly failed, 
they are inclined to ridicule what they may 
think quite impossible. 
The writer’s experience dates back to a com- 
meneminent with about thirty fowls kept in a 
16x6 ft. bouse with a solitary window, 2x4 ft., 
and without ventilation. To this succeeded a 
gradual increase in numbers and large sub¬ 
stantial poultry houses that combine warmth, 
thorough ventilation and plenty of glass to ad¬ 
mit the sunshine. This system of management 
has fully demonstrated that no stock kept on 
our farms, can give so large a percentage of 
profit as a well kept aud successfully mauaged 
flock of poultry. I present the following ac¬ 
count to the rcadefs of the Rural solely for 
tbe practical informat'on I believe it contains, 
aud not for the purpose of " puffing” my own 
flock of poultry, and iu proof thereof I refrain 
from signing my name: 
Jan, 1. 1879. In account with 187 fowls: 
To 1H4 fowls @ 60 each. 
“ 96 buithL'lN corn 50. 
“ 1S tons cracked corn (o?$2U>0. 
" 3 “ wheat middlings (<s$23. 
fu bushels cull unions 20C. 
meat scraps and rough tallow. 
Dr. 
$112.20 
48.00 
32.26 
44.00 
2.00 
4.50 
Total cost.$242.95 
Dec. 3t, 1879. Or. 
By 861*i dozen .. 
"114 /owls sold. HI.W 
" 194 roosters....... t Z|k*} 
“ 215 stock on hand bO eta.-. 129.00 
“ 120 bushels roost droppings 35 eta. 42.20 
Total proceeds, 
Deduct cost.... 
$514 94 
. 342.95 
Profit.. 
Walden, N. Y., Feb. JO. Rubalist. 
Pekin Ducks. 
In reply to F. H. D. in a late number of the 
Rural. 1 would like to make a few statements 
in regard to the above-named ducks. I have 
raised them ever since they have been im¬ 
ported, as I have reared all other duckB from 
the common breed up, and have found the Pe¬ 
kin the most profitable, not regarding fancy 
prices, as I do not set up for breeding except 
in my own locality, where they are admired by 
every one that knows them. I have sold all I 
can raise, dressed, at 75 cents apiece. Have 
found them as great an improvement on the 
smaller breed of ducks as the improved breed 
of fowls is ahead of the common dunghill. 
These are the points in their favor i l. Their 
flesh in quality and flavor exceeds that of the 
common or of any other duck I have tried, 
and so say my customers. 2, They are very 
hardy and Beem to prefer being out-of-doors 
the year round, and will do well with only a 
pan of water to drink out of, but they will 
keep their plumage iu better color and gam 
half their living by a pond or running stream. 
3. They are not gormandizers and do not eat 
any more than, if as much as, the common 
duck. 4. When dressed, their feathers excel 
those of the goose or of any other known 
duck, but I do not believe in picking auy 
duck alive. (I know some folks who keep 
the Pekin for their feathers only.) 5. Their 
eggs are larger than those of any other duck, 
and they lay as many. Perhaps H. F. D.’s 
neighbor has let his Pekins run down by not 
introducing new blood, which can be done by 
changing drakes once in two or three years. 
g. H. o. 
jfairg fjnskitirriJ. 
CREAM FOR GENERAL CONSUMPTION. 
O. S. BLI 88 . 
The following article, written more than six 
mouths ago and intended for the Fair number 
of tbe Rural, was recalled and withheld from 
publication because I was unable to find any¬ 
where an indorser of the three theories in 
regard to the precipitation of injurious or 
offensive matter by till milk ; the impossibility 
of drawing the precipitated matter from uuder 
the cream with the milk; and the impossibility 
of deodorizing milk aud cream, except by ex¬ 
posing it in wholly uncovered vessels or con¬ 
densing the odorous gases aud earryiug them 
out in the liquid form. But in the meantime 
it has been Bhown iu the use of “ centrifugal," 
in which the pressure of the milk ou the Bides 
of tire drum is 200 pounds to the square inch, 
while upon tbe bottom of the ordinary 20 inch 
can it is, including atmospheric pressure, only 
about 16 pouuds, that in all the milk experi¬ 
mented upon, however carefully produced, 
and, though passed through " four flue metal 
sieves” before being passed into the machine, 
more or less " dirty matter,” as it is called by 
one experimenter, or “ offensive and greenish 
slime," as it is called by another, is iuvariably 
found on the side of the drum, which corre¬ 
sponds with the bottom of the can or pan in 
ordinary milk settiDg, It has also been found 
by scores of practical dairymen, to their eor- 
row, too, that the matter precipitated upon 
the bottoms of the “bottom skimming” ap¬ 
paratus, is drawn with the cream instead of 
with the milk as claimed. None the less grati¬ 
fying and positive is the indorsement which 
the third theory has received. The inevitable 
conclusion is that both the skim-milk and the 
cream delivered from the apparatus described, 
are in better condition—freer from all impuri¬ 
ties—than that produced by any other known 
process, unless it be the "centrifugal." aDd 
the most rigid practical tests verify the con¬ 
clusion. 
I therefore return it for publication, not 
with more confidence in the soundness of the 
theories advanced, but with less dread of the 
captious criticism of a certain class of obstruc¬ 
tionists. _ 
Cream for the table or for culinary purposes 
has always been regarded as a luxury in which 
only the few might indulge. This, in the past, 
was due principally to causes which happily 
no longer exist, and there is no good reason 
why it should uot now take the rank due to 
its intrinsic merit as the most healthful and iu 
every way most valuable article of fatty food. 
The law of compensations is universal. If 
there is an over-production of butter and 
cheese, it is because there is a higher and bet¬ 
ter use for the product of the dairy. The 
fearful diseases which prevail among swine 
and the consumers of hog products, and the 
almost universal adulteration and counterfeit¬ 
ing of manufactured articles, not excepting 
lai d and butter, all admonish the people to re¬ 
sort to the use of the simple, more healthful 
arid more ennobling fat of cow’s cream. The 
poor starving victims of indigestion, whose 
sufferings no man who has been so fortunate 
as to avoid tbem can appreciate, as they learn 
the virtues of pure, cold cream, will meet the 
producers half way, and take all they will 
send them iu a good condition and at a reason¬ 
able price. As a food for consumptives it is 
better than any medicine, and many physi¬ 
cians prefer it to the best cod-liver oil, and for 
many cases of general debility it is far super¬ 
ior to all tonics and stimulants. It is capable 
of being mode a most powerful agent iu tbe 
promotion of the cause of temperance aud so¬ 
briety, aud is to-day the most promising hy¬ 
gienic aud moral force iu the hands of the 
people. 
When my attention was directed, several 
months ago, to an inquiry iuto the conditions 
necessary to a more extended and geueral 
use of this very valuable product of Amerieau 
industry, now made economically practicable 
for the first time by the very large develop¬ 
ment of the dairy iuferest, I found a healthful 
public seutiment upon tbe subject and many 
persons everywhere ready and anxious to buy 
and use cream ; but I was met at every point 
with tbe questions, " Where shall we flud it?” 
" Do you uot know that to procure an article 
of pure cream in acondltion for any other thau 
cooking purposes, is one of the most difficult 
tasks ever imposed upon city residents?” 
ADd again the question was asked "How 
many of the dairymen of tbe country produce 
Bueh cream as is adapted to geueral Consump¬ 
tion in its uaLural state ? Or producing it, can 
put it up iu a coudition to go to market ?” 
I had for several years been devoting much 
time aud study to the determination of the 
problem of economical cream raising, but I 
had never given much thought to the quality 
of cream beyond Its butter content aud its 
adaptation to the production of good butter. 
I bad, in common with most of the world, as ¬ 
sumed that proper cleanliness and care were 
all the requirements necessary so far as regards 
quality. But this inquiry at ouce led mo into 
an entirely new field of investigation, and I 
found it a very broad one. Turn which way 
I might, I met with one or another criticism 
upon the quality of cream. Tbe limitations 
of this paper forbid a general discussion of 
these, and 1 must pass them with ouly au allu¬ 
sion to the more importaut. 
Much of the cream which goes to market is 
still that produced in common, open pans. It 
has the advantage of being freed from the 
offensive odors and flavors common to milk 
and of being rich in fat. It has the disadvan¬ 
tage of being loaded with the elements ot de¬ 
cay, and if it does not reach the consumer 
already sour, and perhaps upproachiug pu¬ 
tridity, it soon becomes 60 ; aud is, iu fact, 
from the very first only adapted to kitchen use. 
The opposite extreme is the cream produced 
by the cold process. Much of this comes from 
