JULY 24 
We will follow up the management of a herd 
of cows managed either by partial or complete 
soiling. In the former caBe there is a pasture 
or stubble field, such as has been referred to. 
Here the cows are kept through the day and 
night, being either milked in the field or driven 
home for that purpose. If there are water and 
PEED RACK.—PIG. 238. 
Bhade in the field, the former Is the better plan. 
A few simple racks are provided, Bueh as 
that shown at figure 238, which is made of 
rails or round poles put together with carriage 
bolts and mounted upon two half-round heavi¬ 
er pieces that may serve as runners upon which 
to move it from place to place In the field, or 
such as that shown at figure 239, several of 
which may be set permanently in the field in 
several places. Or for a few cows a portable 
sled rack made as shown at figure 240, may 
be used. This can be loaded in the field and 
drawn to the pasture with its load, and if two 
are provided so that an empty one be taken away 
when the filled one is left, some trouble will be 
saved. The fodder for morning’B use is cut at 
night. In the morning the field is visited 
early: the evening’s fodder is cut and left to 
wilt through the day; and the fodder cut the 
previous evening is drawn to the pasture and 
given to the cows. The quantity given de¬ 
pends upon the amount of food to be picked 
up in the pasture. If this amounts to very 
little 50 or 60 pounds will be required daily for 
each cow. This weight is easily estimated, if 
a few bundles are weighed once or twice with 
a spring balance. No more should be given 
than is cleanly consumed with evident appetite. 
MOVABLE FEED RACK.—FIG 239. 
About five in the afternoon the fodder cut 
in toe morning is picked up and fed, and 
the morning’s feed cut. If rain threatens, suf¬ 
ficient fodder for two or three feedings may be 
cut aud hauled to the pasture, cocked up out¬ 
side aud covered. It is dangerous to feed 80 
pounds of wet fodder to a cow at a meal. The 
excess of water is likely to cause bloat and it 
will be safest to reduce the ration to one-half, 
when it cannot be given otherwise than satu¬ 
rated with rain ; and to sprinkle a quart of fine 
ground feed with a handful of salt upon it as a 
precaution against danger. As one part of 
the field i6 covered with manure the racks are 
moved, and the foddering done upon another 
part, and once a week the droppings should be 
broken up with a fork and scattered. For its 
manureal value, as well as its feeding value, 
one or two quarts of cotton seed meal can lie 
profitably given to each cow daily. It will 
have an excellent result in moderating the lax 
atlve effect of the succulent fodder, will in¬ 
crease the yield of milk and butter, aud will 
add much to the value of manure. It is safe 
to estimate that the five cents daily thus spent 
will be returned thrice over, or once in each of 
the different ways mentioned. In June, the 
last of the clover was expended aud green 
oats will be ready for cutting if these have 
been provided for the stock. If the soiling 
has not yet begun, early corn fodder is 
now ready for the first cutting, aud the ground 
should be at once replanted with corn up 
to the middle ol July wheu Hungarian grass 
or millet may be bowu. For partial soil¬ 
ing 6weet corn is the best crop ; anyone who 
thinks differently has either never tried it or 
has tried it under adverse circumstances. In 
three years' feeding with sweet corn, and com¬ 
mon field corn, the writer has found the former 
to be more productive of milk, and at least 
one-fourth more satisfying to the cows. The 
excess of sugar it contains is nutriment, aud 
20 pounds of it are quite equal to 25 pounds of 
field corn fodder. 
In complete soiling, the feeding is best done 
in the stables at seven in the morning aud after 
milking ; and at five in the afternoon; a little 
mess of something may bo given after milking 
in the evening. If the feeding is done in the 
yards, racks should be provided to prevent 
THE RURAL NEW-YORKER. 47| 
waste of the fodder. But experience has 
shown that the feeding is better to be done in 
the stables and after milking. The cows stand 
in quiet expectation during the milking and 
are not restless and troublesome, as they would 
be if the feeding had been done before the 
milking. 
—:-♦■* ■»- 
BOLTS. 
“How many sizes of machine bolts have 
you, Mr. Hardware dealer ?" 
“ Fifteen." 
“You ought to have more. Count out for 
me five of each size, slim, stout, short and 
long. Three cents each, etc.; all right.” 
When I returned to the farm I walked to the 
meadow to see how the mowing progressed, 
and found John just started for the house, 
mower and all. 
“I broke one of the main stay bolts, and 
cau't find any to fit. I Bhall have to get the 
blacksmith to make another," 6aid John. 
“Turn back, man ! I wouldn’t have that 
machine lie idle this afternoon for ten dollars. 
I'll start you in five minutes." 
This is one case among hundreds. A bolt or 
two will splice a wagon tongue or start the 
silent thrashing machine when a dozen labor¬ 
ers lie idle. Chas. A. Green. 
©atrj) gasknfirj). 
COUNTRY LIFE. 
Observation* Among Rural Subscribers. 
COL. F. D. CURTIS. 
Hiram Morehouse is a successful farmer, 
and has a great deal of pride in his dairy. 
With commendable forethought, a number of 
years ago he obtained the services of a Jersey 
bull from Kirby Homestead, and raised a num¬ 
ber of half-bred Jersey cows. He did uot get 
a sufficient number to meet bis.wishes, and so 
made up the balance with the best native cows 
be could obtain. With the help of the Jersey 
blood and skillful, careful management of the 
milk, he produced a quality of butter which 
was always sought for in the market. 
Not satisfied with these results, however, as 
the hot weather always proved a serious draw¬ 
back in the raising of the cream and the mak¬ 
ing of the bntter, this Spring he purchased a 
Moseley Cabinet Creamery, and now with the 
aid of a small quantity of ice, he makes in 
"dog-days" just as good butter as in a more 
favorable part of the year. 
The possession of this creamery, with its 
economical appliances aud results, put Mr. 
Morehouse in a philosophical frame of mind, 
and he thought he would go a step further and 
test each cow by herself, as he got a notion that 
ail cows were not alike valuable, and those 
which gave large messes of milk were not 
likely to give as rich milk as those which gave 
less. While this might not always be true, he 
still thought it reasonable that it might be the 
case. His experiments revealed the fact that 
two of his *' best cows,"—the two which gave 
the most milk—furnished the least cream. 
The one which filled a pail night and morning 
produced scarcely none at all, which demon¬ 
strated the fact that the "best cows” were 
entirely unsuited for a butter dairy. No doubt 
these cows would be profitable for cheese 
making, or where the milk is sold, as quantity, 
in the latter case, is usually more of au object 
than quality. 
The experiments of Mr. Morehouse in testing 
the comparative butler value of his cows has 
opened the eyes of many other butter dairy¬ 
men as to the fact whether they are not milk¬ 
ing their "best cows” aud going through all 
the work and trying to make butter from 
them, with a decided loss. Under the old sys¬ 
tem, of settiug milk in pans and mixing it 
together, a cow might be milked all her life 
without auy return for the feed and care 
bestowed upon her other than the income de¬ 
rived through the swill barrel—certainly a 
small percentage. 
We once knew a cow which gave a large 
mess of milk, but could never fatten her own 
calf. Her owner, we recollect, said that while 
this was true, wheu her milk was mixed with 
the other cows' it made butter. 
This 1 b quite a common uotiou among 
farmers, that by mixing the uiilk it all counts 
and makes butter alike. Not one farmer in a 
hundred ever takes the trouble to test his cows 
separately. It is unwise not to do so. We 
hold that the milk of a cow, which would not 
make batter wheu set by itself, is worthless 
for a butter dairy, and no amount of mixing 
with other milk will impart to it the butyrace- 
ous qualities which it lacks. We would go 
still further and agree with the American 
Dairy Cattle Club in their standard, that if a 
cow will not make a pound of butter a day, 
she is unprofitable. We are making this 
Summer twice as much butter as formerly, 
with the aid of our Cabinet Creamery, in con¬ 
nection with the extra care which the cows 
received last Spring. A hungry cow cannot 
give rich milk. It is true that an excellent 
cow may be thin in flesh, and at the same time 
have a large flow of good milk ; but such a 
cow must be sufficiently supplied with nutrit¬ 
ious food, so that her system Is not depleted, 
or else her milk will be thin and watery. 
Such a condition is indicated by a staring coat, 
harsh skin and evidences of weakness, while 
the opposite shows a soft Bkin and hair, with a 
bright eye and a sprightly step. A sneeessfal 
dairyman like Mr. Morehouse never spares 
feed for his cows. 
-- 
WHY ALL THE BUTTER GLOBULES 
DON’T RISE. 
T. H. HOSKINS, M. D. 
Mr, Willard, in a recent article in the 
Country Gentlemen, attributes the non-riaing 
of the minuter globules of cream to their being 
weighted with an enveloping membrane of 
“nitrogenous matter." Ho seems to think 
there can be no other intelligible cause for the 
prolonged suspension of the lesser globules. 
And I regret to see that Mr. Goodman adopts 
witnout reserve the “membrane” theory in 
his ingenious article upon a new nomenclature, 
in the Rural of July 3. I say I regret it, 
becanse Mr. Goodman is one of the advance- 
guard of students and writers upon dairy 
topics, and we have a right to demand of them 
exactitude in matters of fact. No one ac¬ 
quainted with the present state of knowledge 
in regard to this very difficult point, will say 
that it is settled affirmatively. Many miero- 
scopists of eminence deny the existence of an 
enveloping membrane upon the globule. They 
are supported by the authority of leading 
chemists and physiologists, and while the 
question remains in this state of suspense, we 
who can claim only the standing of practical 
observers ought not to dogmatize. Having 
studied the matter for 20 years, I am yet not 
prepared to dogmatize on the other side. I 
look forward, indeed, with great confidence to 
the appearance of some conclusive demonstra¬ 
tion of what I believe to be the fact—that the 
butter globule swims free and uncovered in 
the serum of milk. I see many reasous (some 
of which I have rehearsed in these columns) 
why this must be true, and I know of no rea¬ 
sons on the other side except the existence of 
optical appearances under the microscope, 
which all experts know to be illusive, and the 
a priori hypothesis that the membrane is rup¬ 
tured by churning, or removed by the action 
of the acid of sour milk. As butter is easily 
and quickly made from sweet cream, and as 
from sweet cream the best keeping butter in 
the world is now produced, it would seem that 
this hypothesis meets with slim support from 
the practical side. 
But what I took up my pencil particularly 
to mention was that there is quite sufficient 
cause for the continued suspension of the 
minuter globules, in the very fact of their mi¬ 
nuteness, without need of calling in the idea 
of their being weighted by a membrane. 
While the floating power of the larger globules 
is sufficient easily to overcome that resistance, 
yet as they decrease in size the floating power 
diminishes until the superior levity of the 
smallest of them is almost or quite counterbal¬ 
anced by the resistance (viscidity) of the me¬ 
dium in which they swim. 
A pertinent illustration of this comes pat 
before me in a glass of water upon my desk. 
This presents a slightly milky or opalescent 
appearauce, which has existed in my well 
water for nearly a week, and recurs every 
month or two. Examination under the micro¬ 
scope reveals the cause of this lack of clear- 
ues8 in very iniaute flakes of mica, which 
present themselves quite abundantly in the 
field of the microscope under a power of 300 
diameters. The well is a bored one, curbed 
with wood, and the water is found in a stratum 
of quick-sand 34 feet from the surface. I 
accepted this rather than bore deeper, but at 
the cost of such milky-looking water occa¬ 
sionally caused, no doubt, by little slides ot 
quick-sand from the sides of the cavity below 
the end of the tubing. The fine particles once 
set afloat aie kept from sinking by the resist¬ 
ance of the water to their movements. They 
go icriUi whatever currents occur in the water, 
but their superior weight only slowly prevails 
to make them move through the water and de¬ 
posit themselves at the bottom of the vessel. 
And yet mica in mass, or in particles of a size 
sufficient to be seen by the naked eye, sinks at 
once in water. 
The difference in specific gravity between 
the cream globules and the Berum is not near¬ 
ly so great as between mica and water, yet it 
is only the smallest of the milk globules that 
fail to rise, and the total quantity left in the 
milk under cold setting properly managed is 
but a very small percentage of the whole. 
This fact, so fai as it can weigh at all in con¬ 
nection with the matter of an investing mem¬ 
brane, goes against it, becanse so little is the 
difference in weight between the serum and 
the fat of the butter globules that a caseous 
membrane would probably overweigh a much 
larger proportion of the globules than experi¬ 
ence shows to be actually retained in the milk. 
Orleans Co., Vt. 
-♦- 
The Home Market for Cheese. 
What "A Western Farmer” has to say on 
this subject in the Rural for June 12 is excel¬ 
lent advice to dairymen, and is the true method 
to extend the consumption of this, one of their 
greatest products. But in order to suit small 
families, a sufficient number of cheeses should 
be made, not to exceed a weight of over three 
to five pounds. Of such sizes they could be 
consumed after cutting, before drying np or 
molding. The best shape for them is like that 
of the common round, flat form. H in balls, 
or pine-apple shape, the rind is so thick as to 
make too great a percentage of loss iu cutting 
up for the table. These cheeses should vary 
from a middling to best quality, so as to be 
sold at different prices, and the manufacturer’s 
name be stamped upon them, so that the pur¬ 
chasers could be 6ure of their quality. A 
fancy shape is not requisite to obtain a good 
price. Customers would only look to the 
quality. 
My family being 3mall, I am obliged now to 
purchase two or three pounds of cheese at a 
time of the grocer, which are cut from a large, 
common-shaped cheese. If I buy more at a 
time, and keep it in quite a dry place, before 
my family can consume the whole the last 
part becomes so hard as to be uneatable. If 
put in a damper place, it then gets moldy. 
Small cheeses could be easily kept till con¬ 
sumed, without danger of getting either too 
dry and hard, or moldy, as the rind would 
protect them from both of these for a reason¬ 
able length of time. z . 
Bloodt Milk.— Cows coming in are not 
generally over-fed by dairymen, but aasoon as 
calved, a grave error iB often made in the 
sudden change to a rich food, which in many 
instances will give rise to some disease of the 
mammary gland by over-stimulation. Cows with 
large udders are liable to bruise the gland by 
lying on stones and setting up inflammation of 
the part inj ured—hence bloody milk. 
Treatment.—Place the animal in a poor pas¬ 
ture and fted on laxative food. Bathe the 
udder with cold water and give one to one aud 
one-half pound of Epsom salts. 
<% gfriisinaii. 
POLLED NORFOLK AND SUFFOLK CATTLE, 
At the recent show at Downham, England, 
it is reported in the Agricultural Gazette, that 
some of the Norfolk cows exhibited there were 
as " meaty as the Aberdeena " (Polled Angus), 
“and as milky as the old Suffolk stock.” Our 
readers will recollect that the Norfolks (red, 
hornless cattle) have heretofore been bred about 
this size, and as flue in ali theii parts as tin. De¬ 
von; and although fair milkers, they did not ex¬ 
cel at the pail as much as those of a cognate 
breed in the neighboring county of iSnff fik. The 
latter are lighter and of not so brilliant a 
shade of ltd as the former, nor are they quite 
so fine in their poiutd. Ou the other hand, 
they are laiger in bulk and greater milkers. 
We believe they arc now mixing he two breeds 
somewhat, aud are making selections from 
this cross, which combine the merits of the 
two. They are also crossing the Norfolk to a 
moderatj extern with nicdium-sizi d, compact, 
red Short-horued bulls from milking families. 
The produce of these are increased iu size con¬ 
siderably—a great desidciatum, as the original 
Norfolk were generally too small for a profit¬ 
able breeding of the present day Oat of these 
three crossings we shall expect that au im¬ 
proved polled breed ot cows will grow up, 
excelling in the diary, and wheu dried off for 
fattening, laying on flesh quite as rapidly as 
the Short-horu, and that ot as good a quality. 
It will then become one oi the most valuable 
