SEPT <5 
THE RURAL MEW-YORKER. 
good size. ripening at least ten days earlier 
than the Brandywine, of much better quality, 
and equally as good a shipper, with a bush 
vigorous, hardy, free from disease, and re¬ 
mark ably (>r< iduetivo. As regards its produc¬ 
tiveness, with the same care aud in the same 
field it has invariably yielded more fruit than 
the Brandywine. The early ripening,large 
size, line color and good carrying qualities of 
the berry have always insured prices ranging 
from 10 to 30 cents a pint wholesale ; some 
small shipments have fetched even a higher 
figure. During the past season it lias been 
quite extensively tested. plants having been 
sent, to almost every State in the Union, and 
the result has been peculiarly gratifying. As 
it is taken away from home, the berry appears 
to increase in size, while its other valuable 
qualities hold their own. 
From a commercial point of view it may l»e 
inferred that the Kansell is a perfect berry. 
The commission-man will unhesitatingly an¬ 
swer .Yes; some growers will answer,No. It cer¬ 
tainly has one defect—if planted in a sandbank 
aud left to fight for itself, without mauuring 
it will not yield very flattering results. The 
lazy and thriftless grower had better pass it by 
and continue his hunt for a berry that will yield 
him riches without work. The thrifty man 
will find in the Hansell a berry well deserving 
good land an l good culture ; one that doubt¬ 
less will yield more clear cash per acre than 
any other red raspberry now grown. 
Ontario Co., N. Y. Howard a. chase. 
GARDENS. 
What a blessing they are! And how strange 
it is that so many farmers witli their broad 
and fertile acres can, or at least do, get along 
without so much a£ a vegetable patch, to say 
nothing of fruits and flowers. I have in mind 
now a well to-do (?) farmer Owning tint) acres 
of good land, who, with the exception of pears 
and apples, has no fruit on his place unless we 
consider that which Dame Nature has seen fit 
to place there. That this man and his family 
are ns fond of the smaller finite as the aver¬ 
age mortals is evident from the fact that large 
quantities of such as can be obtained are pur¬ 
chased. Now, would it not be much cheaper, 
to say nothing of the convenience and pleas¬ 
ure of it, for that family to raise their own 
fruits? 1 do not | iropose to give any directions 
for the laying out or culture of a fruit, flower 
or vegetable garden, but I would merely offer 
the suggestion that those who have the oppor¬ 
tunity of availing themselves of these luxuries, 
should doso. A much larger amount of small 
fruits and vegetables may Lie grown on a quar¬ 
ter of an acre than is usually supposed. Set 
out a few dwarf fruit trees in your garden: 
they will interest the boys and they are orua- 
meutal and useful as well. Don’t forget the 
strawberries, or, for that matter, any other 
of the small fruits. w. h. rand. 
Chittenden Co., Vt. 
Pninj. 
THE BEST COW FOR THE COMMERCIAL 
DAIRY. 
BY A DAIRYMAN. 
It is a pet theory with most writers upon 
dairy cattle that no one breed can possibly ful¬ 
fill all the requirements of the dairy—that the 
multiplicity of breeds is agreeable to a fixed 
aud unalterable law of nature. In a measure 
this theory is certainly true. If the dairyman 
has but one purjioso in view, aud that is mak¬ 
ing butter fora fancy market, then he has a 
breed ready-made at. baud. Again, if bis 
sole purpose is to make cheese, he has two or 
three breeds to make his selection from. If he 
is supplying a city trade with milk, his selec¬ 
tion must in a great, measure depend upon the 
critical requirements of his trade. If his cus¬ 
tomers are able and willing to pay a high price 
for very rich milk, he raustselect butter cows; 
if they arc poor, ami require a good deal for 
their money, he must make his selection ac¬ 
cordingly. What, then is the commercial 
dairy that the breeder must study to please? 
The importers of dairy cattle arc us¬ 
ually either rich men who simply cuter to a 
hobby .or speculators who are striving to make 
money out of “booms” and fashions. When 
hogs are all the rage, they are hog men and 
now that Jerseys ore all the “go” they are in¬ 
tense “Jersey breeders.” 
These are but t he butterflies aud moths of 
the breeding world, who always seek the 
brightest light, aud represent only an ephem¬ 
eral success in the class of animals they ban 
die. The commercial dairy is a solid interest, 
yielding millions of pounds of butter ami 
cheese annually, and supplying the wants of 
cities with untold millions of gallons of milk. 
Granting that there are breeds of milcli cattle 
suited to the three classes of dairymen above 
referred to, are those three classes so distinct¬ 
ly separated that each class can select its breed 
aud remain permanently satisfied with its 
choice? This Mill need a little looking into. A 
comparatively small class of dairy men,who are 
too much scattered to induce the building of a 
factory for cheese aud butter-making, may at 
present be called permanent butter-makers. 
But the great mass of dairymen who devote 
their farms to this interest alone, especially in 
the large dairy districts of Pennsylvania, Cen¬ 
tral and Western New York, and all States 
west of these points, now live within easy 
reach of factories, sometimes having a choice 
of several to sell their milk to. Some of these 
factories are devoted exclusively to cheese- 
making and some are equally exclusive in 
butter-making, but the fluctuations in prices 
for these two dairy products caused often by 
fictitious agencies worked by dealers, and 
sometimes by dairymen themselves in their ef¬ 
forts to force up prices, make it often a losing 
business to pursue but one line of manufacture 
all the time. For these reasons we And the 
factories with remarkable unanimity supply¬ 
ing themselves with double supplies of mach¬ 
inery , so that they can turn their attention to 
cheese or butter-making as best suits the de¬ 
mands of the market. Theu, again, even the 
milk producers for the city markets timl the 
demand upon them so fluctuating, often leav¬ 
ing numbers of cans of milk on their hands, 
without previous notice, and with no appli¬ 
ances for turning it to use, the city dealer ab¬ 
solutely refusing to take it unlesshe has an im¬ 
mediate demand for it To avoid these heavy 
losses these same milk producers have been 
compelled to associate together aud build fac¬ 
tories where all the milk can be sent nights aud 
mornings. From these central points the milk 
for which there is a demand is sent to the city, 
while what is left over is turned o account 
either in the butter-churn or the cheese-vat— 
and often, I am sorry to say, in both. 
Hence we see that dairymeu of all classes 
are rapidly forming themselves into organiza¬ 
tions by which they can tuna their milk to its 
best use without regard td its specific quality. 
From this 1 argue that cows yielding a qual¬ 
ity of milk specially adapted for any one pur¬ 
pose will not in the future be able to satisfy 
the wants of the commercial dairy. A happy 
medium would seem to come nearest to sup¬ 
plying this growing and rapidly increasing 
want. 
Which one of the present breeds w ill come 
nearest to producing the happy-medium milk ? 
The “native” cow,or “scrub,” as she is scorn, 
fully called by the breeders of blooded cattle, 
is so accommodating in her nature that she 
tills the requirements of either extreme, and 
likewise the medium quality also. While this 
is quite generous on her part, it may bo called 
a besetting sin also,for the trouble is in collect¬ 
ing a herd of natives. There is no tolling to 
what extreme the majority of the herd may 
lean. Then, again, in case of the native cow 
there is a marked aud wonderful variation in 
the quality of her milk as she approaches par¬ 
turition or. as it is commonly called, dries up. 
The milk becomes richer and richer as the 
days go by until we find her starting out with 
milk so thin that nothing but a weak calf can 
live on it, aud ending up with her milk so rich 
it would sicken the average human being to 
drink it. While 1 am by no means too posit¬ 
ive in the assertion, yet l believe tliis radical 
change in the quality of the milk is not nearly 
so marked in any of the imported breeds. The 
quality characteristics of the milk of these 
breeds are so set in them that the degree of 
‘ “dryness,” if 1 inuy use the term, has no such 
effect upon it. To bo sure there is obliged to 
be some change to adapt the quality of the 
milk to the requirements of the growing calf. 
As this becomes older it needs a stronger aud 
consequently richer milk. The foreign breeds 
hav e therefore the advantage in steadiness of 
quality in their yields. Is any one breed, 
however, adapted in quality to the require¬ 
ments of the commercial dairyman, if 1 am 
correct iu the surmise that ere long practically 
all of them will want to make cheese aud 
butter alternately,as the market may deuiaud 
either? 
While there are several other breeds that 
are more or less popular, yet at the present 
day 1 tiud but two active rivals contending 
f (>r dai ry honors—the J erscys and the Holsteins. 
They are both comparatively now breeds so 
far as this country Is concerned, and the aver¬ 
age dairyman is but slightly familiar with 
their characteristics outside of w hat the 
agricultural press has to >uy about them. 
Pure-bred herds are quite rare iu the 
dairy districts i have referred to,though there 
are strains and crosses rapidly lieing intro, 
dueed with a decided difference of opinion 
among dairymen as to which is the better 
breed for their uses. The pelile and delicate 
form of the Jersey, with her rich but limited 
yield, counties her usefulness so closely to the 
specialty of butter-making that the dairyman 
contemplating all the chances of the murket 
becomes skeptical as to her adaptability for 
the most profitable uses. As a cheese cow she 
has yet to make her reputation. As a sturdy 
every-day-in-tho-year, hard-working and long- 
lived animal she is yet far from satisfying the 
man who makes his living out of the absolute 
usefulness of his herd At home we find her 
making no great stir upon the Loudon market 
—not even in her specialty of butter-making. 
1 have little doubt that under the present 
system of American brooding she will greatly 
improve,but whether it will be in intensifying 
her present specialty of butter-making or for 
general utility, remains to be seen. 
Let us look at the Holstein: She has a 
newspaper reputation for producing remark¬ 
ably thin milk, too poor for home consumption 
or butter making. Against this assertion we 
find the breeders, who are interested in her 
reputation, coming forward with records of 
phenomenal butter yields, rushing as far to 
one extreme as her detractors have gone to 
the other. The probabilities are that the truth 
lies somewhere near an intermediate point, 
and in the confusion of testimony it is not 
possible to approximate the quality of her 
milk nearer than a rough guess. There are, 
however, some pretty strong facts in her favor. 
Ai home she is the product of no fancy cod¬ 
dling but of practical hard work. She shows 
this in her robust form and strength of consti¬ 
tution. From looking at a herd of Holsteins 
1 would judge that, in the average dairy they 
would last twice as long as a hex d of J erseys. 
The London market receives a large share of 
its dairy supplies of both butter and cheese? 
from Dutch cattle. The* proprietor of the 
Breeders’ Gazette, after visiting the Holstein 
in her native land, pronounces her the 
dairy cow par excellence of the world. 
Beyond doubt the most progressive commer¬ 
cial dairymen of this country live in the 
neighborhood of Elgin, Illinois. In their 
herds the writer has seen ten Holsteins to one 
Jersey, while Col. McGlincey, of Elgin, Secre¬ 
tary of the Northwestern Dairymen's Associ¬ 
ation. in,nn address the other day to a meet¬ 
ing of dairymen, declared the Short-horns and 
Holsteins to lie the best cows for the dairy. 
Here I propose to drop the subject for I am 
free to confess that speculation cannot solve 
this question. It must be done by hard work 
iu the dairy with years of profitable results. 
The Jersey cow may be able to do it. 1 hope 
she can. The Holstein seems to have done it 
at home. 
MILK SETTING. 
Mr. Lehman, in his article in the Rural 
of August 35, overdoes the matter a little in 
regard to his views Of milk setting and in 
criticising some remarks made in the Rural 
on that subject. Mr. L. is evidently an ad¬ 
vocate of a very good system of setting milk, 
aud seems to think there is no other way of 
doing it; aud, like ull special pleaders, he 
overshoots his uiai k iu his effort to make out 
a case against the writer in the Rural who 
perhaps knew quite as much about milk as 
he, although perhaps he did not do so much of 
it when eight years old. I think it is overdo¬ 
ing it to claim so much experience on account 
of bcgiuuiug so early; for children of that 
age do not generally learn much about dairy 
matters of this kind. I fear Mr. L’s experi¬ 
ence at that time must have been of a very 
unfavorable kind, from the way iu which he 
talks of “bad odors,” flics, taints, white specks 
and other unavoidable things iu t he best regu¬ 
lated dairy, etc., etc , which does not use his 
favorite creamery. Now it is iu the man 
and not the dairy that all these things exist, 
aud they need never be unavoidable. There 
is no necessity for tilth in any dairy, aud 
bad odors, flies, etc., are simply tilth. More¬ 
over, a man who will not, or cannot, keep 
any kind of a dairy clean, will not keep his 
creamery cans dean. And in talking about 
the manner of setting milk for cream, a 
practical dairyman who really knows his busi¬ 
ness aud is not inclined to filthy ways aud 
habits, will not make the avoidance of filth 
iu managing the milk and cream a constant 
object of solicitude. If Mr. Lehman has the 
proofs "as is proofs,” (no infantile experience 
at eight years old wanted) that there is a 
great difference iu the Quantity and quality 
Of butter from cream raised iu the different 
ways, he will do what no other man of all 
the dairy experts in the country, and the 
world 1 believe, lias been able to do, aud will 
set at naught the experience of very many of 
the most rareful experimenters. 
1 fear Mr. Lehman is not careful enough 
with his figures. 1 have tested the tempera¬ 
ture of milk as it comes from the stable to 
the milk house, aud 1 never found it to vary 
much from SO degrees Mr. Lehman says 
his is set ut i‘4. The temperature of the 
milk as it comes from the com is US, and it 
is not very easy for a man to get the milk 
to the dairy alter milking ten cows without 
losing more than four degrees, unless it is iu 
the very hottest weather, or it is set as soon as 
it is milked, which is not a good plan, as it is 
well to air milk a little. Very few persons 
indeed will find their milk more than 80 when 
it is brought in for setting away, after bav- 
iug been strained twice, as it always should be. 
Besides, it saves ice to let the milk cool some¬ 
what before it is put away in the pails. But 
the main point is in the effect of the various 
kinds of setting. I have in use two milk 
houses, and a Cooley Creamery in which ice is 
used. One milk house has a cold spring pool 
iu which the water is 50 degrees in the Sum¬ 
mer and 45 in the Winter; the other is a cel¬ 
lar arranged with lath shelves for shallow 
pans In the Cooley Creamery the pails are 
skimmed every 13 hours; in the pool they are 
skimmed once a day, and in the cellar the 
milk stands two days before it is skimmed. 
There is quite a difference in the quantity of 
the cream from each kind of setting, but none 
at all in the butter made from each method of 
settiug. I could not well make room to set all 
my milk in shallow* pans on shelves: if my pool 
was large enough I should set all my milk iu 
that, and if I had no pool at all I should use a 
good creamery. So with me at least it is a 
matter of convenience, because I have no bad 
odors, no flies, no taints, no mildew aud no 
white specks in the cream, and cleanliness is 
considered first, last and all the time, as “the 
one thing needful.” H. Stewart. 
♦ 
BULL RINGS. 
An interesting article in your issue of June 
30, upon “Handling Ugly Bulls,” induces me 
to send you a sample of the ring I have had in 
use at Yokun Farm for half-a-dozen years. It 
is a ring (Fig. 6S2) which I have found satis¬ 
factory and one M’hich has met the approval 
of many breeders North. South and West. 
This ring, it will be observed, has no weak 
part. The ordinary bull ring of iron, copper 
or brass is practically just as ueak all over as 
it is at the two little nvets which hold it on 
each side; and when the ring becomes at all 
bent—which is sure to be the case Mhen the 
bull becomes dangerously excited—these pins 
frequently break or fall out. 
The terrible death of one neighbor and the 
uarroM- escape of another caused by the break¬ 
ing of the bull-ring at these joints, turned my 
attention a number of years ago to the neces¬ 
sity of something more substantial in the way 
of a nose ring. The ring I send you (Fig. 1332) 
is the best I have been able to devise. It is 
not patented; I should be glad to have any 
one try them: they can be made by any vil¬ 
lage blacksmith; they should be made out of 
good tough iron and smoothed with file and 
emery paper. 
The pin is threaded at one end and screM r s 
into a threaded hole in one end of the ring; 
and the other end of the pin has a slot-head 
like an ordinary wood screw and is turned by 
a common sore sv-driver. 
The pin is kept in place by the outM-ard 
spring of the ring, by moisture from the bull’s 
nose rusting the threads, and if thought neces¬ 
sary by the •‘heading in” of the screw end of 
the pin with a hammer, or by “upsetting” the 
thread with a hammer and epld chisel or bit of 
file The pin hangs downward; the round part 
of the ring rests in the bull’s nose. A side view 
of the ring will show that the end into which 
the pin screws is so small as to slip easily into 
the hole iu the membrane of the bull's uose. 
The rings of iron do not seem in any way to 
irritate the animal’s nose, by rusting or other¬ 
wise: they are much more quickly inserted 
and secured than the common ring; and they 
are as strong as any part of the bull staff aud, 
us I said at first, they have no weak places. 
Lenox, Mass. Richard Goodman, Jr. 
Swim ijfr'D. 
BLACK TEETH IN SWINE. 
In almost every paper I see the inquiry: 
“M-hat ails my pigs?” And iu all the years 
during which I have read the Ru ral, I have 
never seen mention of the sole cause of all 
diseases in pigs, according to my experience. 
