Vol. XLIV. No. 1857 
NEW YORK, AUGUST 29, 1885 
PRICE FIVE CENTS. 
$2.00 PER YEAR. 
[Entered according to Act of Congress, in the year 1885, by the Rural New-Yorker In the office of the Librarian of Congress at Washington.] 
Oninj 
SWISS CATTLE. 
OR 100 years or more Switzer¬ 
land has .excelled, not only in 
I he quantity but in the quality 
of its butter and cheese, and 
the Swiss cow has undergone a 
long and persistent training to 
develop her best points as a 
dairy cow. At the Interna¬ 
tional Cattle Show held In 
Paris, iu 1878, there was not a single cow of 
this breed exhibited that did not succeed in 
wiuniog a prize, though in comuetition with 
long continuance in the same Canton, and a 
large amount of pride in the residents of each 
particular Canton, have done much to sr euro 
iu the cows of each Canton, as much improve¬ 
ment as was possible, as it has been the ambi¬ 
tion of each that its cows should excel those of 
all the neighboring Cautons. Thus each has 
some herd of repute, and each has developed 
some marked peculiarity. .w 
The Canton of Schwytz is peopled with the 
wealthiest farmers of all Switz rland, aud 
these have taken much paius with their cattle, 
and probably here are the best and most uni¬ 
form cowb. The people have not only looked 
after their dairy qualities, but have taken 
much pride in improving their appearance. 
It is from this Canton that most of the cattle 
that are known here as the Brown Swiss come. 
breed. This animal was imported by, and is 
now the property of J. B. Eldredge & Son, 
Middle Falls, N. Y, 
TOO MUCH PEA-MEAL. A DANGEROUS FEED 
FOR COWS. 
In trials for some time past, to obtain the 
largest possible batter yields from Jersey 
cows, pea-meal has been resorted to as a part 
of their rations. In doing this, an excess has 
been given in sown instances, causing the 
death of several highly valued animals, by 
forming hard balls, it is said, in the stomach, 
on which the gastric juice could not act, and 
a dangerous inflammation followed. In feed¬ 
ing pea meal, it is so flue and solid, that it 
should be mixed with coarser meal of some 
districts through Europe. In Roquefort, 
France, the milk of 250,000 sheep is annually 
made up into cheese bearing the name of this 
district. It turns out 3,000 to 5,000 tons, and 
is sold at an extra high price. It is said that 
many of the choicest continental cheeses owe 
their fine flavor to the presence of a propor¬ 
tion of ewe milk. In Iceland, people milk 
the ewea for six weeks after the iambs are 
weaned, and 100 well kept, make 12 to 15 
pounds of butter daily. At Roquefort, each 
ewe is estimated to produce 24 pounds of 
cheese per annum, besides suckling her lamb 
two months. Good milking ewes will give 
two to three quarts of milk each per day while 
flush, and some will keep this yield up for 
months in succession. Would it not be a good 
move for flock-masters to turn their attention 
to keeping some of the dairy breeds, “a.’ 
Hi 
jKL *. 
r v ']ml 
BONAPARTE No. 141. Fig. 187. 
the best cows from England, Jersey, Holland, 
Denmark, and other countries noted for milk 
and butter breeds. 
The little “Brown Switzer” owes its excel¬ 
lence to several circumstances: First, the 
methods of cattle raising and dairying in that 
country liuve led to the production, by selec¬ 
tion and breeding, of a very compuet. hardy 
cow, and one extremely docile. In Winter 
they arc really a part of the family, closely 
kept In the little valleys. In the Summer 
they are driven to the mouutaiu sideaud there, 
with the pure water and air and the sweet 
grasses and herbuge, they are watched and 
tended, the daily companions of the herder. A 
These’ cows are fine-boned, short-legged and 
large-bodied; the horns are light, short, clear, 
ami tipped with black. In shape they are 
much of the style of Short-horns. Their color 
is chestnut-brown mixed with white; the 
nose, tongue,hoofs, and switch are black; a 
mealy-colored band surrounds the black 
nose; the udder and teats are lurge and 
well formed; their skin is a soft yellow, elas¬ 
tic, and covered with soft, silky hair. They 
carry remarkable escutcheons. Their average 
milk record is about 5,500 pounds per year, aud 
the milk makes a very line grade of butter. 
At Fig. 388 we show an accurate likeness of 
Bonaparte No. 141, a fine specimen of this 
kind, or bran, whole oats and a little oil-meal 
wet up with cut hay or straw. It is then kept 
divided and loose in the stomach with the 
other food, aud cannot, be formed into hard 
balls. Too large a quantity of cotton-seed 
meal is also said to form hard balls or clog the 
stomach. Tea-meal undoubtedly is au excel¬ 
lent thing to Increase the product of butter, 
aud if properly mixed with other food in a 
cow's rations, will be found both economical 
and beneficial. 
EWE 111LK CHEESE. 
This is much richer than cow milk cheese, 
and it is made iu large quantities in various 
Sheep 
Ituval Westevu !l. Javm Jlotcsi. 
RAISING WINTER LAMBS. 
TWIN LAMBS AND TWIN BABIES 
may do on rare occasions as a curiosity, and 
with lots of core make nice pets; but when in 
either case they become the rule, they will be 
voted a nuisance, and especially is this true 
