NEW YORK, MARCH 21, 1885 
PRICE FIT E CENTS 
$2.00 PER YEAR. 
[Entered according to Act of Congress, in the year 1SSS, by the Rural New-Yorker in the otflce of the Librarian of Congress at Washington.] 
soluble and digestible form before it can be 
elaborated by the organs of the cow into the 
caseineof the milk. The food must be free from 
rank flavors and odors or they will appear in 
the milk. Ferments in the food are also car¬ 
ried into the milk—as the flavor and odor of 
onions, and the ferments in sour distillery 
and glucose refuse, and in stagnant water. 
Taints are also developed in milk by its not 
being properly aired and cooled, by the com¬ 
mencement of incipient decomposition: they 
are also absorbed from the .surrounding at¬ 
mosphere. 
Hence, it will be seen that healthy cows 
in good condition, clean sweet food and 
water, careful handling, and cleanly surround¬ 
ings, are ueeessary for the production and 
delivery of good sound milk. The reason for 
this may be seen in the composition of milk 
as will appear from the following diagram 
prepared by Dr. E. L. Stnrtevant: 
and then she would jump ud and catch the 
branch with her teeth, and standing on her 
hind legs shake off the apples for herself and 
her pigs, 1 have seen pigs look for a low place 
in the wall to climb over, or for a weak place 
in the fence to break through. It may be in¬ 
stinct which makes them eat salt every day- 
just a little—or to eat charcoal and sulphur to 
correct the acidity of their stomachs; but how 
could instinct teach that pig to calculate on 
the hight of the apples and to measure the 
distance. 
A little enthusiasm goes a great way in the 
rearing of stock, and I think no one can suc¬ 
ceed unless he takes enthusiasm in, and has 
an affection for the animals, and can see 
in them things of interest. It is easy 
to tame pigs and make them gentle. Very 
few ever take the trouble, and when the 
This is worthy of careful study by every 
one who produces or handles milk. It will 
show him what a complex and delicate com¬ 
pound it Is. Not only must milk for cheese 
making—and more especially for butter mak¬ 
ing—be free from bad flavors and odors (some 
of which may be worked out of cheese, but 
not out of butter, because of the tenacity with 
which the fat clings to them), but not too old 
and close to souring. While it is generally 
admitted that some age is an advantage to 
milk in cheese-making, all cheese makers 
dread sour milk. They like to have the milk 
“ripened,” as they call it, but they want it 
sweet. Of what the ripening consists, they 
do not pretend to say, though they know it 
hastens curding and appears to give firmness, 
if not quality. As there is a small portion of 
rennet in all milk—sometimes enough to pro¬ 
duce coagulation without any addition—I 
suspect the “ripeniug” consists of its action. 
OUR ANIMAL PORTRAITS. 
JERSEY COW MOLLIE GARFIELD 
r S the years go by, the value 
of pedigree in the dairy cow 
grows less and less, and in 
proportion the test at the 
churn gains in importance. 
Many once famous and high- 
priced families of Jerseys are 
’*• becoming unknown, and the 
cows, and the families of the cows, that make 
from 14 pounds of butter per week and up ward, 
are .those that command attention. We show 
this week at Fig. 109, on this page, the Jersey 
eow Mollie Garfield, 12172, the property of 
F. S. Peer, Mt., Morris, New 
York. While she traces back 
to John LeBas 398 and Pilot 
Boy 3, she performs, at the 
milk pail and churn, in a way 
to entitle her to be placed 
amidst the good butter pro¬ 
ducers. In 1881, for the 
month of July, she made an 
aggregate of 82 pounds of 
butter, and again in ’82, dur¬ 
ing the month of August, she 
made 81 pounds, being an 
average of over two pounds 
ten ounces daily. She is 
somewhat over eight years 
old, of a dark fawn color 
with a remarkable develop¬ 
ment of the milk veins, as 
will be seen by our very 
accurate cut, made from a 
photograph. She has a , --V 
daughter Mollie Garfield 2d, . , ^3 
18602, that made last Summer JNjsE 
16 pounds four ouuces of but- V 
ter per week, and another 
that made 15 pounds seven ■, 7 -\A 
ounces. While, as is well 
known, we have never ca¬ 
tered to the Jersey boom, we ' 
believe that a judicious in- ..n. M 
fusion of the Jersey blood 
into our dairy herds is ad¬ 
visable, now that bulla of 
this breed can be bought at 
reasonable prices. 
quo su uws hub nature to in- 
Jk truders, she is considered 
"ugly.” Sows may be fero- 
¥ cions sometimes, frenzied 
k, with fever and poor care, but 
when they are petted before- 
HL hand and learn to know their 
master, they are generally 
gentle and will allow their 
young to be bandied, and 
rjy m »ke no opposition to a per- 
son entering their pen. Pigs 
are quite social in their way, 
and really like to be petted. 
To be scratched is their de_ 
light, and they wifi come 
from any distance at the cal] 
of those with whom they are 
acquainted. I had a favorite 
pig once, “Queen Victoria,” 
which used to go to the fields 
with me and come home 
when I did for dinner, and 
return again in the afternoon. 
This pig seemed to enjoy 
being talked to, and would 
answer when spoken to, with 
a significant grunt. She 
would lie down when told and 
do quite a number of things 
she had learned. She was the 
founder of my Victoria breed, 
and I shall always esteem 
them more on account of 
their intelligent progenitor. 
A boar may be trained 
when young to be perfectly manageable 
and to mind “at the word.” If such an 
animal is to be kept for several years, it is 
time well spent, when he is small, to hold him 
occasionally and so tram him that he will be 
gentle and easily handled wheu older. A 
headstrong and vicious boar is a nuisance and 
dangerous. I have seen a learned pig play 
cards and pick out any number when told* 
Whether this was a trick of the owner or the 
memory of the pig, it was smart. Let the pig 
go up a little higher in appreciation. 
Norkev 
MOLLIE GARFIELD. (From a Photograph.) Fig. 109. 
Because of this action, the milk is so much 
nearer coagulation, and hence the greater 
rapidity with which the milk works. 
CHEESE-MAKING—NO. 2, 
T. D. CURTIS 
MILK. 
The quality of milk depends very largely 
on the condition of the cow, and on the char¬ 
acter of her food. If she is starving, she can¬ 
not give rich and wholesome milk. She can¬ 
not keep in good condition on poor feed, or 
on feed in which the flesh and fat-producing 
elements are out of proportion. She must 
have good feed in proper quantity, uod must 
also have clean water in abundance. The 
milk is elaborated from the food eaten and tbe 
water drank, and must of necessity partake of 
the character of both. No alchemy of the 
cow’s system rau make good milk out of poor 
food, any more than a cider mill can turn out 
souud cider from rotten apples. Aside from 
the influence of breed, the quality of the 
iuilk depends solely on the quality of the 
food and drink. Hearty, nitrogenous food 
is required to produce muscle, and the caseous 
22^2 
S Cj '■* »i o • 
PIG SENSE 
COL. F. D. CURTIS. 
Most people think pigs have uo sense and 
so any place is good enough for them. They 
are the most neglected, slandered and cruelly 
treated of all animals. As au admirer of pigs, 
1 protest against such treatment. 1 have seen 
as much evidence of intellect in pigs as in any 
other beast, and more than in some people. 
They are sometimes stubborn and so are peo¬ 
ple; but they can always be coaxed, and this 
yielding.to coaxing, too, is a human attribute. 
They never lie in the mud or filth, except to 
escape from the flies or to cool themselves,and 
they are never more disgusting in their appe¬ 
tites than human beings aresometimes. They 
have wonderful memories,aud they also think. 
I have seeu an old sow’ walk through the or¬ 
chard with her pigs and look up first at one 
tree and then at another until she found one 
with the limbs low enough for her to reach. 
PLYMOUTH ROCKS AND WYAN 
DOTTES. 
The fowls that are most profitable to 
farmers, in such a climate as we have in 
Winter, are those that- can stand the cold; 
that have combs too small to freeze, and that 
in moderately warm buildings will lay in 
Winter. There is no denying that with warm 
houses and extra care the White Leghorns 
take the lead in egg production, when size is 
considered as well as quantity ; but the man 
