mm u 
THE RURAL HEW-YORKER. 
GROUP OF PRIZE-WINNERS. 
the manufacturers. The U. S. Wool Growers 
and Manufacturers’ Association has the credit 
of originating and encouraging this unani¬ 
mity of purpose between wool growers and 
their natural friends and customers. 
shown at the English fairs in pens of three 
animals of the same kind, and the weight of 
the pen is taken, so that 1,088 pounds is the 
weight of three Lincoln ewes, averaging 330 
pounds each, and a very good weight it is, too, 
were it not that two thirds of it is tallow. 
England is pre-eminently the home of the 
horse, and in no other country has his care 
and breeding been carried to the same high 
degree of perfection. Whenever use has been 
found for a particular class of horses, a sys¬ 
tematic effort has been made to breed a horse 
to fully meet the requirements; hence it is 
there are there so many and such distinct 
breeds. The wealthy and large land owner 
w hen he lias taken a fancy to some particular 
breed, has spared no pains to secure t he best 
blood and most remarkable specimens of bis 
choice, and in doing this, he has, regardless of 
expense, drawn the finest, horses from the best 
studs of the purest strains to be found in the 
world at large. The result lias been breeds so 
distinct and in many cases so unlike each other, 
as to make one doubt their comroou origin, 
did he not know how very responsive the horse 
Is to careful selection and breeding. 
We present, in Fig. 1H7, a few of the most 
noted prize winners of the different classes at 
the prominent English fairs of the past few 
months. The grouping and arrangement are 
our own, to suit our fancy, though the like¬ 
nesses are truthful, and we present, them as 
typical horses of the most fashionable breeds 
of the present time. We have neither time 
nor space to give the pedigree or description 
of each horse shown; yet no one will have any 
difficulty in recognizing the different breeds. 
We place in t he front, in t he place of honor, 
the massive Clydesdale, Lord Ellesmere’s Ad- 
mind, the champion stallion. This promin¬ 
ence is justly due the Clydesdale, because it is 
to day more largely imported and used for the 
Improvement of our burses than all othei Lii 
tish breeds. Behind him, by way of contrast, 
is the diminutive Shetland and his dam. in 
size but little larger than a full-grown mastiff’, 
and yet he is a very important branch of the 
horse family, because lie Is the pet and play¬ 
mate of Young England. Back of the (Uydes- 
,laics and the Shetland# are a pair of coach 
horses scraping acquaintance with euch othei. 
These are a numerous and useful class, com¬ 
prising some very fine animals. Immediately 
buck of the <lark colored one of this pair, is a 
racehorse, aud back of him are a pair of cav¬ 
alry horses, bred especially for this service, 
and combining the good qualities of the 
raeer, hunter and coach horse. Behind this 
pair, aud facing them is the JJ100 prize hunt¬ 
ing aud coaching stallion, aud in front of, 
and facing him is a first prize hunting mare. 
To the extreme left of the cut, and the far¬ 
thest back, is the Shire stallion whose likeness 
we gave a few weeks since in the Rural 
All the lighter breeds of horses iu England 
owe much of their intelligence, muscular de¬ 
velopment and endurance to the free use of 
the thoroughbred Arabian, which is probably 
from his loug breeding and close companion 
ship with his owner, the most finely developed 
and brainiest horse in the world. A mare of 
this breed is shown buck of and to the left of 
the Clydesdale. 
This Illustration is very pertinent just now, 
as it follows so close after the National Horse 
Show in this city, iu which were seen repre¬ 
sentative horses of many of these breeds. 
eljC i)ctri)snuut. 
NOTES BY A STOCKMAN. 
There are 50,000 owners of sheep, and 
many of these are exercised unfavorably be¬ 
cause the tariff upon wool was reduced from 
15 cents to 12 cents and from 13 cents to 10, or 
about one-sixth, leaving still a duty of 10 
and 13 cents and 10 per cent, ad valorem. I 
don’t offer any criticism or suggestion in re¬ 
gard to this, however; not wishing to enter 
into any discussion upon any indirect ques¬ 
tion, but for the sake of the poultry people, I 
would like to observe that there are 5,000,000 
of them, aud the product of their fowls is 
several times as much as of the sheep. But 
fowls have no interest in the tariff, or rather 
the tariff bikes no interest in the fowls, but 
leaves them to the mercy of the foreign birds, 
whose eggs come here duty-free, aud whose 
feathers and down are totally unmolested by 
any tariff. Surely the unprotected roosters 
should cease to crow, and the heus cackle 
loudly over such foul injustice. 
The gradual increase iu the growth of de¬ 
laine wool is especially marked in the reports 
of the recent shearings. A great many of 
the best breeders are now rearing long wool 
Merinos. The teudency of the manufacture 
is towards goods made of flue combing or de¬ 
laine wool, and the large number of fleeces 
shorn this Spring measuring 3)4 to 4 ami even 
414 inches, show bow breeders are watching 
The Bureau of Animal Industry bill has 
been considerably altered aud is now, perhaps, 
in as good a shape as conld well be possible. 
The appropriation of $150,000 is sufficient, and 
the removal of the clause authorizing payment 
for diseased cattle that, are condemned or de¬ 
stroyed, is quite just. For why should a dis¬ 
eased cow or sheep be paid for at the public- 
cost, when a glandered horse is not? Or why 
should a stockman, who should import dis¬ 
eased cattle and infect his herd, be recom¬ 
pensed for his foolishness? 
Now it is in order for the organization of 
a National Stockmen’s Association, which 
should be charged with the oversight of the 
general stock interests of the country, aud 
which should trace out every reported case of 
disease and have it stamped out without re¬ 
morse; and whicli should shut up every un¬ 
wholesome swill feeding stable, and compel 
this rotten and wretched manner of herding 
and feeding cattle to lie abandoned. If cattle 
are to be fed on distillery waste, they should, at 
least, be kept in clean and healthful stables 
and not in foul, fetid, reeking dens, where the 
rotten filth is knee-deep aud the air is thick 
with pestilent vapor. 
Again the Blissville swill stable is the source 
of alarming reports of disease. But there is 
probably more alarm than there is disease. 
Cattle may be sick of pleuro-pneumonia, but 
not of the contagious Bort. There is al¬ 
ways more or less of this common disease 
prevailing iu the Fall and Spring, and no 
doubt every case reported is assumed to be of 
the contagious type, and thus much alarm is 
caused. When the Animal Industry bill Is in 
force, every person who knows, hears of, or 
suspects a case, should report it to the officers, 
and the truth of the matter be investigated. 
The reason for all the fuss that has been made 
about diseased cattle no longer exists; the bill 
is enacted and the money is appropriated, aud 
no doubt there will be very little heard or the 
diseases which have been so prevalent hitherto. 
An English paper report* that from March 
8 to April 3(i the foot-and-mouth disease ex¬ 
isted in from 31 to 17 counties; there were 
from 37 to 18 outbreaks; from 163 to 56 in¬ 
fected places reported on; from 553 to 33i 
animals attacked, aud from 1,456 to 382 dis¬ 
eased animals remaining. These figures show 
a steady decrease of the disease, but even at 
the reduced figures what a contrast there Is 
with our cattle 1 No person has been able to 
locate one single case of contagious disease 
anywhere iu the United States, 1 have lieaid 
ol England, Mr. Coffin, and respectfully beg 
you to compare the condition of our live stock 
with that of the English cattle. The only 
way in which we cau suffer iu comparison, 
is by the losses caused through our l>arharous 
system of herding stock, and exposing them to 
all the rigors of our cold Wiutersand hot. Bum¬ 
mers, with insufficient food, at timet no water 
at ail, and no shelter; certainly our climate 
seems to be a healthy one as compared with 
that of England, where last week this disease 
was so prevalent, aud here n’ary animals were 
suffering. 
When the Jersey bull calves from the best 
herds sell for $10 a head, it is time for the 
farmers to get iu. And some farmer might 
no doubt have got a bargain had he secured 
the 15-uiouths-old bull for $ 10 . r l he specula¬ 
tion is on the wane. My friend, Mr. Rich aid 
Goodman, Jr., has left it and got out. Mr. 
Theo. A. Havemeyer is getting out, and soon 
we may see the stampede which always ends 
such a folly as this. The farmers and dairy¬ 
men will then have their turn, and they should 
take advantage of it. Fifty dollars cau be 
afforded by any owner of 10 dairy cows for 
any kind of a well-bred bull calf three mouths 
old, or $100 for one fit for service. And they 
will soon be plentiful at these prices. 
For wool there is no better sheep in the 
world than our Merino. The average of a 
good many shearings which I have noted this 
season is about 20 per cent, for rams, aud 35 
per cent, for ewes, of the live weight of car¬ 
cass, in fleece. And the larger class of Meri¬ 
nos, the so-called delaine, or combing wool 
strains, with a large carcass, make very good 
mutton. In regard to mutton, it is not by 
any means the large sheep which furnish the 
best meat; a 300-pound fat Lincoln is the 
meanest mutton that was ever cut, as compared 
with a 1530 -pound South Down or Merino. Aud 
for spring lamb, a Merino ewe crossed with a 
pure South Down, will give the tenderest, 
sweetest, juiciest flesh that the most exacting 
epicure could desire. 
DAIRY NOTES FROM ENGLAND. 
PROF. J. P. SHELDON. 
A person, who is evidently not well inform¬ 
ed in regard to the weights of fat sheep, re¬ 
ports the following from an English sheep 
show: "Fat Lincoln ewe, 9 cwt. 2 qrs. 24 lbs., 
or 1,688 lbs: Cotswold weather, 8 cwt. 1 qr. 8 
lbs., or 932 lbs., with some others of the same 
kind, aud adds iu wonder, ‘Think of a ewe 
weighing 1,088 pounds, or as much as a good, 
fat two-year-old steer!” Now, no doubt this 
foolish blunder and wonder will go all over 
the country, and persons will be bewailing the 
degeneracy of our litt le Merino 1 ats, the 
weights of which are sometimes as low as 40 
or 50 pounds. But lest auy reader of the 
Rural may thus full into a state of mind in 
this regard, 1 will say that this report is in¬ 
tended to give the weights of the pens of ewes, 
and not of the single ewes. Sheep are always 
DAIRYING IN SCOTLAND. 
Many of the dairy fanners in Galloway, 
and in other of the southwestern counties of 
Scotland, have large herds of dairy cow#. The 
district termed Galloway, it must lie under 
stood, comprises only the counties of Wigton 
and Kirkcudbright—pronounced “Kirkn 
bry”—but, dairying is a considerable industry 
iu various other counties, notably in Ayr, 
Dumfries, and Lanark. The system employed 
is chiefly the Cheddar, which was expounded 
aud demonstrated by Joseph Harding many 
years ago. The cosmopolitan adaptability of 
the Cheddar system, needs no argument to 
prove, for it is known in every country on 
earth, that deserves to be (‘ailed a dairy couu 
try at all, and nowhere has it been so exten¬ 
sively employed us on the American conti¬ 
nent. It may be said, iu fact, ttiat under no 
other known system of cheese making could 
American dairying have developed as it has 
duue during the past, 535 years, and nowhere 
else ha# the system itself been so much de¬ 
veloped aud improved as iu America. 
In Scotland, however, where Harding’s 
primitive system prevuiis iu Its pristine sim¬ 
plicity aud crudeness, the system has not 
been developed and improved very much, save, 
perhaps, iu isolated cases, and not a lew of 
the Hootch farmers are casting longing eyes 
back on the old Dunlop system, which was 
supplanted by the Cheddar, scarcely venturing 
to hope that, the later developments of tins 
self-same Cheddar system will be able to sup¬ 
ply what is needed to bring Scottish cheese¬ 
making up to the level on which it ought, to 
stand. The seven lean years which have passed 
over the British Islands, have had the result 
of promoting a desire for improvement in 
dairy practices, so that there is more than a 
probability tint some little good will come 
out of past, disaster. Mr. Harris, of Ontario, 
will be well employed lor sometime to come, 
iu disseminating practical knowledge anent 
improved Cheddar cheese-making, and it is 
probable that other persons, too, will be simi¬ 
larly occupied—simply because Mr. Harris 
cannot conveniently become ubiquitous, aud 
because the farmers iu several counties are 
anxious to be instructed as early as possible. 
The old Cheddar way of making cheese is to 
introduce acidity by mixing some whey with 
the milk at the time the rennet is added to it. 
The new way is to develop the acid in the 
whey aud curd, or, better still, in the curd 
nloue, after the whev lias been removed, and 
not to use sour whey or other extraneous 
agent. By the addition of sour whey to the 
milk a cheese is x>roduced which is too dry, 
aud hard, aud tough, when it is ripe. This is 
not, the article that cau successfully compete 
with the mellow and salvy cheese of Lbe U nited 
States and Canada, which is now being sent 
over to this country iu prodigious quantities. 
The difference lies iu the time and manner of 
introducing or developing acidity, and in the 
oxydizing of the curd. Theiuilk itself should 
never he allowed to go sour, and should have 
no kiud of souring agent introduced into it, 
though at the same time it should be ripened 
by having bad time and temperature suitable 
to the purpose. It seems to me that it is not 
advisable to make cheese from milk that is 
just taken from the cow; such milk has had 
no time to ripen. Much, however, depends on 
the seasou of the year and on the temperature 
of the atmosphere. 
Many of the Scottish farmers have dairies 
of 50, up to 100 or 150 cows, so that the in¬ 
terests involved are, even in individual dairies, 
important enough to command the best ap¬ 
pliances, as well as the most skillful manage¬ 
ment obtainable. The dairy and curing rooms 
on these Scotch farms are, generally speaking, 
well equipped with the utensils and appliances 
that are in vogue. The milk vats are circular 
in form, very substantially made, aud pro¬ 
vided with a double bottom which leaves a 
space for steam or water; it may be said, 
however, that vats with double sides as well 
as bottoms are preferable to those which have 
only the bottoms double, as w'ell for cooling 
as for heating purposes. In some instances 
the curing rooms are fitted with self-turning 
shelves, tier above tier, well made and of the 
best pattern; in others the shelves are fixed, 
and in all cases that have come under my 
notice there is ample accommodation of the 
best of its kiud. A steam boiler is provided 
for the double duty of “cooking” the curd, and 
wanning the curing rooms, by means of hot 
water pipes—the best possible way of heating 
a cheese room. A friend of mine in VVigton- 
shire realized a gross return per copitum of 
Tlfi.17.6, or exactly $83, on his dairy of Ino 
Ayrshire cows, last year. This result njay be 
looked on as very satisfactory in times like 
| these. 
A creamery is working well in Wigtonshire, 
at a spot called Danragit. It w»s started at 
first by a leading cheese dealer of Glasgow, 
in company with one or more of the leading 
farmers of the district. It is now a limited- 
liability company. Butter of first quality is 
made, and it is said to rule the prices iu the 
Glasgow market. Skim-railk cheese is also 
made, aud oleomargarine cheese as well. In 
the latter caso, the liquid fat and the skim milk 
are iuteruiingled by means of an ingenious 
machine made by Lawrence, of Loudon. The 
Holstein chum was at first used, but it lias 
been discarded in favor of the Blauehard 
churn, which is said to lie superior to the other. 
A good deal of the skim milk is sold: before 
being sent off, it is heated to 140 s1 Fahr,, aud 
immediately afterwards passed over Law¬ 
rence’s refrigerator, which reduces it to 55 w . 
This process is found to greatly increase the 
keeping properties of the milk. The cream is 
separated by two or three “Peterson” cream 
Separators, which do the work in a very effi¬ 
cient manner. 
A BUTTER FAMILY OF HOLSTELNS. 
The Holstein cow has- made such rapid 
strides in so short a time, and is attracting 
such widespread attention as a butter cow, 
that we doubt not, it would be of interest to 
readers of the Rural to know some of the re¬ 
cords of a family of Holsteius that has been a 
large factor in bringing this breed into promi¬ 
nence as a butter breed, aud which, we be¬ 
lieve, iu the aggregate as a family, has not 
been equaled by uuy strain of Holstein blood, 
viz.: the Netherland family. 
The eutire original family, owned by one 
party in Holland and all imported by us, con¬ 
sisted of Netherland Prince, his darn Lady 
Netherland, her two daughters Netherland 
Queen and Netherlaud Princess, and their 
very near relatives Netherland Duchess, Neth 
erlaud Belle and Netherland l.'uuntess. 
Netherland Prince was sired by He hem me 1, 
dam, Lady Netherland; Netherland Q-ieeu 
was sired by Bclireuder (the sire of Hchemmel), 
dam, Lady Netherlaud; Netherland Princess 
was sired by Hchemmel dam, Lady Nether- 
land, and is a full ulster to Netherland Prince; 
Netherland Duchess was sired by Hehreudcr, 
the sire of Netherland Queen, dam, a sister to 
Ladv Netherland; Netherland Belle was sired 
by Scbennnel, the sire of Netherland Prince, 
aud Netherlaud Countess and the sou of the 
sire of Netherland Queen and Netherland 
Duchess, dam, a daughter of Behreuder and 
sister to Netherland Queen; Netherlaud Count¬ 
ess was sired by Scheinmtd, the sire of Nether 
laud Priuc-e and Netherland Belle, and the sou 
of the sire of Netherland Queen and Nethct 
laud Ihiebess, dam, a sister to Netherlaud 
Queen, grandatu Lady Netherland, the daiu 
of Netherland Prince, Netherland Queen, and 
Netherland Princess. Ho it will l>e observed 
that these cows and this bull have 75 to 100 
per cent, ot the same blood in their veins. 
Let us see it they are not entitled to pre¬ 
eminence as a butter strain of Holsteius. Lady 
Netherland was injured soon after beiug im¬ 
ported, before we were able to test her for but¬ 
ter, but while laboring under these disadvant¬ 
ages, which reduced her flow of milk at least 
oue-third, she made 13 pounds two ounces ul 
butter iu a week, on winter feed. Netherland 
Queen made, in December, 1882, 30 pounds in 
a week aud 89 pounds 2 ounces iu t wo weeks. 
Netherland Princess, four-year-old, iu a four 
days’ test, made at the rate of 18 pounds 9.4 
ouuces in a week. Netherland Duchess has 
made 14 pounds 12 ounces in a week; Nether¬ 
land Belle, as a three-year-old, made 10 pounds 
7 ounces in a week. Netherland Countess, as 
a three-year old, made 15 pounds 15 ouuces in 
a week. This makes an average per week for 
these five young animals of 17 pounds 2 1-6 
ounces, only two of them being mature cows, 
