THE BUBAL HEW-YOBKEB. 
JULY <2 
443 
So soon as the cows from any cause become 
unproductive, they go to the feeding stables, 
and their places are filled from the first drove 
of cows that happens to be brought into the 
vicinity. The dairymen largely send their 
milk to the creameries or cheese factories, or 
are engaged in making cheese at home, and 
having no milk for feeding calves, they don’t 
seem to think that calf raising can be made 
to pay. 
Every dairy should be at first supplied with 
cows by a careful selection and the weeding 
out. of all inferior animals, and then the num¬ 
bers should be kept up by raising calves from 
the very best cows, bred to males of the largest 
producing strains. There Is no doubt that by 
this method, the dairy products of any country 
can be doubled in twenty years, without any 
increase in the number of cows. Nor is this 
all, the steer calves should also be raised and 
kept till one year old, and fitted for beef. All 
this can be easily done by a proper method of 
calf feeding, with a very limited supply of 
milk for the first few weeks, and none after¬ 
ward, and the great beuuty of the system is 
that the land on which such calves are raised 
will be constantly growing better and more 
productive. The following has been found 
very successful: 
For the first, week the calf should be fed the 
milk fresh and warm as soon as drawn from 
the cow; for the whole or most of this time 
the milk would be a waste product, fit only for 
such use as pig feeding. When the little thing 
is a week old, make a gruel of linseed meal 
and water—half a pint of meal to a gallon of 
water boiled well—at first use one quart of 
this to three quarts of new milk. Decrease 
the milk and increase the gruel till, at the end 
of the Becond week, equal quantities of each are 
used. The gruel should now be made of one pint 
of meal to a gallon of water, and skim-milk 
may be substituted in place of the new. A 
trough should now be fixed under cover und 
about one foot from the ground, where the 
culf has free access, and in this should be 
placed a little dry linseed meal. He w ill very 
soon learn to eat the meal, and when once the 
habit of eating is formed, he w ill eat as much 
as is good for him. The quantity of gruel 
may be increased and the milk diminished, 
till, when five weeks old, no milk need be fed 
at all; or, if butter is made at home, the 
milk may be continued, as desired. When 
four weeks old, the calf will begin to eat nice 
clover hay or grass, and should be allowed all 
he will eat. From the time he is six weeks 
old, he will thrive with plenty of water, good 
pasture and all he will cat of linseed meal 
and wheat middlings mixed, one part of mid¬ 
dlings and three parts of meal. Usually he 
will not eat.more than what is good for him; 
but sometimes care must be taken that he does 
not eat too much. 
In this manner we have kept calves, that 
when one year old weighed 1,000 pounds, and 
800 pounds are no more than a fair average; 
and they sell readily at from four to six cents 
per pound, giving, if sold to the butchers, a 
good prolft for raising, even if t he w hole cost 
of feed were charged against them; but when 
we consider that the manurial value of the 
linseed meal and middlings is nearly the same 
after having been eaten, and that, the manure 
made from either is worth at least half 
the cost, we can easily see why those who once 
engage in this method of calf raising seldom 
abandon it, or “ deacon” any more calves. 
If the calves are heifers and aro designed 
for cow’s, they should l>e separated from the 
steers and though fed liberally so as to dev¬ 
elop a good size and form, they should not be 
so highly fed as to cause them to be so fleshy 
that they will not receive the mule when a 
year old, or before. 
The steers, on the other hand, as they are 
changed to winter feed, should have two 
parts of corn meal added to the ration before 
mentioned, so as to cause them to become 
nicely fattened. Of course, whether steers or 
heifers, the calves during the Winter, coming 
a year old, will need to be housed in a good, 
warm stable, and liberally fed w’ith good 
clover hay and plenty of bright straw, which 
should have been stored under cover. For 
calf feed especially, the new-process meal is 
preferable to ground oil cake, because it has 
not so much of the free oil, and has a larger 
proportion of the albuminoides or flesh-form- 
ers—just w hat is needed for a young growing 
animal. 
To put the food mentioned in the best possi¬ 
ble condition for feeding, linseed meal and mid¬ 
dlings should be re-ground after they have been 
mixed, so as to have them as line as possible. 
3Ucl)iiectur*. 
CARRIAGE HOUSE, HORSE STABLE, 
AND COW BARN. 
In Fig. 213 we give illustrations of a con¬ 
venient carriage house and horse stable, with 
granery and harness room complete. Fig. 1 
is a side view, and explains itself. Fig. 2 
shows the ground plan of the building, which 
is 20 by 32 feet, with 10-foot posts. A shows 
the carriage room or main floor. B shows the 
stable containing two stalls. E is the harness 
Own SWd. 28*20 
R.N-Y. 
the enormous amount contained in one of the 
stomachs, in which it formed 94 per cent, of 
the contents. This was probably due to some 
accident which prevented the grass from pass¬ 
ing on. Disregarding this, the average per¬ 
centage of vegetable matter was 15, much of 
which was probably introduced accidentally 
with the other elements of the food. The per¬ 
centage of earth-worms was much less than 
would be expected by one possessing the 
prevailing idea that these form the largest 
portion of the young robin’s food. Some of 
the birds had eaten none of them, while in the 
others they formed one-half of the food. 
Taken as a whole, their percentage was only 
16. Another element almost, always present, 
consisted of small snails. These formed about 
one per cent, of the whole. The only element 
which may be considered really beneficial to 
the farmer, is that of the Carabidce , a preda¬ 
cious family of beetles. The percentage of 
these, however, was only l}4- 
These facts show that the young robin is of 
immense value in destroying moth larvae, 
w’hich, without the checks placed upon their 
increase by robins and other birds, would In a 
few years ruin the agricultural interests of the 
country; and although the young robins do, 
to a slight extent, forage upon the insect allies 
of the farmer, in eating Carabid beetles the 
balance is very much in favor of the birds. 
Ag. Coll., Lansing. Mich. c. m. weed. 
room, opening from the stable. F is the stair¬ 
way to the hay loft. O is the granery, hav¬ 
ing two bins. D is the passage-way fn the 
granery. and has a door not shown in the cut. 
At Fig. 214 we show a farm shed and cow 
stable. 20 by 38 feet, with 16 foot posts. Fig. 
1 is a side view. Fig. 2 shows the manner of 
constructing the frame for the same, and Fig. 
Open Shed and Stable. Fig. 214. 
3 shows the ground plan. A is the stable, 
with a door into the shed; B shows five stalls; 
C the mangel’s. The open shed is 20 by 28 
feet; the stable is 10 by 20 feet. While we do 
not recommend open sheds, we are aware that 
some prefer them, and for these designs we 
are indebted to M. F. Bragg, of Seneca Co., 
N. Y, _ 
Cl )t Mfitut'fllisl. 
■fiXtsccllatuous. 
CONDONING FRAUDS. 
Dr. Hoskins, in the Rural, page 414, thinks 
I did him a great injustice because. I neglected 
to quote his whole article, and says common 
sense would tell n man that 60-eent wine was 
not pure. Sixteen pounds of ripe Concord 
grapes will make a gallon of wine; the broken 
and deformed clusters can be bought at from 
one to l}4 cent per pound, and one pound of 
sugar can be bought for six cents, making 30 
cents in oil; making and waste, 15 cents more; 
this makes what is called pure wine cost 45 
cents per gallon, so Dr., common sense doesn’t 
assist a man any more in the wine than in the 
butter or cheese trade. Further, I have seen 
the highest-priced wines adulterated just as 
badly, and worse. In the large cities thou¬ 
sands of gallons of wine are made of logwood 
extract, poor whiskey and the essential oils, 
and sold for the finest French wines at a high 
price, and common sense doesn’t, aid the poor 
fools who drink them one particle; they taste 
“good,” and their silly pates are flattered by 
believing they are pure. 
I have sometimes been in those parts of the 
country so unfortunate as not to have a fruit 
supply, und have been offered pies made of 
crackers and vinegar or some other “sour,’ 
and sugar; but I never saw a woman so dis¬ 
honest os not to frankly tell their ingredients 
and bemoan the fact that she had not genuine 
fruit, with which to make a decent pie. No, 
Dr., the good wives of this land are far too 
honest to believe in fraudulent food, even 
if harmless. No man is shrewd enough—not 
even yourself—to give any sort of guess, by 
the price, whether an article is or is not genu¬ 
ine. And, Dr., is not the sale of imitation 
(bogus) food, no matter how good or harmless, 
with no notice to the buyer except the price, 
fraudulent? And don’t you condone fraud by 
not objecting to it? Don’t dodge this time, 
Dr | “VERITAS.” 
-- ti l 
HAY AND BACTERIA. 
THE ROBIN. 
THE POOD OF TOUNO BIRDS. 
The method employed in obtaining the re¬ 
mits given in this article, was an actual ex- 
imiuation of the contents of the stomachs of 
young birds of all stages of development be¬ 
fore leaving the nest. The contents of each 
■•tomaeh were separately examined, and the 
percentage of each element of the food esti¬ 
mated. The percentages of each element in 
the different stomachs were then added, and 
the sum divided by the number of stomachs 
examined. Eight stomachs of the robin were 
examined. They were nearly all taken from 
different nests at different ages. The main 
element was the larvae or worms of moths, 
which formed 37 per cent, of their food. Most 
of these were cut-worms, but there were also 
measuring worms and the larvae of several 
species of moths. 
Auother important element was the leaves 
of grass, forming 24 per cent. This large per¬ 
centage is misleading, however, because of 
Dr. Hoskins, on page 321 of the Rural, 
makes the assertion, as an old microscopist, 
that no feed contains so many bacteria or ani¬ 
malcules as bay, and asks his readers to prove 
it by steeping some a few days in water, and 
examining the result under the microscope. 
The Dr. is too old to play innocence in this 
way. He knows that good hay is as free from 
animalcules as is the best of any other stock 
food. In those few days of steeping, it be¬ 
comes partially decomposed, and like any 
other partially rotted substance, it is filled 
with life; the same would result with a piece 
of meat, cheese, bread, sugar, or any other 
organic substance. No doubt the germs are 
in the sound thing before it has become rot¬ 
ted; but the active Jife is not, and in feeding 
hay we do not rot it, and, of course, it cannot 
be charged with these objectionable features. 
In the ensilage we have the food just in the 
condition of the half-rotted hay, and of course, 
it is filled with these “wigglers.” This few 
days' rotting makes all the difference in the 
world._^_ J " B ‘ B ” 
THE LOUISVILLE EXPOSITION. 
The managers of the Southern Exposition, 
to be held at Louisville, Ky., from August 16 
to October 25, are making extensive prepara¬ 
tions to render this the best one ever held 
there. One of the leading features will be the 
extensive exhibition of fine stock of all kinds. 
In this collection will be the costliest and fin¬ 
est cattle, the best strains of trotting and run¬ 
ning horses, as well as the best specimens of 
hogs, sheep, etc. A single raiser of Kentucky 
cattle has promised to bring 50 head of his 
best stock, and as Kentucky’s reputation is 
world wide as the home of flue horses, it isex- 
pected that this show will excel everything 
of this kind ever before attempted. 
REMOVE FROZEN GRAPE-VINE SHOOTS AT 
ONCE. 
On May 30tb, we had a severe frost that 
destroyed fully one half of my currants, seri¬ 
ously injured apples, and somewhat damaged 
other fruits. A portion of my vineyard suf¬ 
fered, a few of the vines having every new 
9 boot frozen. The frozen shoots were immedi¬ 
ately stripped off, and the vines have sent out 
a new growth, many of them two feet in 
length within 15 days, and they have on them 
quite a show of fruit—probably one-third of a 
crop. This fruit is likely to he somewhat late; 
but T am confident it will ripen. Five years 
ago my grapes were badly frozen; the frozen 
growth was left on; the vines were a long 
time in sending out a new growth, and no 
fruit appeared. From this single experiment 
it would appear evident that it is best to re¬ 
move all frozen shoots immediately. I shall 
hereafter govern myself accordingly. 
Onondaga Co., N. Y. nelson ritter. 
- 
CATALOGUES, ETC., RECEIVED. 
We are indebted, to the Director, Prof. Wm. 
R. Lazenby, Columbus, O, for the second An¬ 
nual Report of the Ohio Agricultural Experi¬ 
ment Station, 1883. This contains a full state¬ 
ment and results of the experiments made 
during the year with wheats, corn and pota¬ 
toes, as well as in cattle and pig feeding, and 
with the different garden vegetables, fruits, 
weeds, and insects. It is full of valuable in¬ 
formation, and all should procure a copy and 
study it. 
Report of the Central Board of 
Agriculture of Nova Scotia for the year 
1883. We are indebted to Mr. Charles E. 
Brown, Yarmouth, N. S., for the above 
volume of about 200 pages, from which wo 
learn that the agricultural societies in some 
of the counties of Nova Scotia follow a 
course that could be imitated by many socie¬ 
ties in the different States of our Union with 
much profit; namely, purchasing and keeping 
select males for the improvement of the stock 
of the member*. 
Forty-third Annual Report of thf. 
New York State Agricultural Society 
for 1883. T. L. Harrison, Secretary, Albany, 
N. Y. This volume contains a list of the pre¬ 
miums awarded at the last State l'air; also the 
President’s annual address; also ft very ex¬ 
haustive article by Prof. J. A. Lintner, on 
the White Grub or May Beetle, being a full 
history of all that is known of this very de¬ 
structive insect. It is worth the while of 
every one to obtain a copy, and study this 
pest. 
A. W. Stevens & Son, Auburn, New York. 
This is an illustrated catalogue containing fine 
cuts of the thrashers and separators made by 
this firm, and of their engines, portable and on 
skids, for thrashing or other use; also of their 
| buhr mills,made of genuine French buhr stones, 
for farm and business uses; also of their power 
corn shelters, horse powers of the Upton 
mounted patent; portable or plantation saw 
mills. This catalogue also clearly and con¬ 
cisely describes the different articles of their 
manufacture, and states the points in which 
they claim superiority. It will pay any one 
desiring any of these machines to send for 
this pamphlet. 
Proceedings of an Informal Confer 
ence of the United States’ Commission¬ 
ers of the World’s Industrial and Cot 
ton Centennial Exposition, and the repre 
sentalives of the several Departments of the 
National Government, held at Washington, 
D. C., May 7-9, 1884. This pamphlet of 47 
pages contains an account of the proceedings 
at the above Conference, which was held to 
secure harmonious, earnest and intelligent 
action to insure the most thorough represen 
tation of all the resources and productions of 
this couutry at the World's Industrial and 
Cotton Exposition, to open at New Orleans 
next December. In accordance with the sug¬ 
gestions of the Conference, the various De¬ 
partments and Bureaus of the General Gov¬ 
ernment are to provide for exhibits illustrative 
of the industries and products with which 
they are respectively connected; and to defray 
the expenses of the undertaking Congress, on 
the recommendation of the President, has 
made an appropriation of $100,000. From 
present indications, there is little doubt that 
the representatives of all nations who will 
congregate at New Orleans next Winter, wiU 
have an opportunity of seeing the most com¬ 
prehensive exhibition and illustration of Amer¬ 
ican resources ever made. 
George L. Squire & Bro., Buffalo, N. 
A descriptive and illustrated catalogue o. 
