THE fiyBAt NEW-YORKER. 
practical informatiou and suggestions are re¬ 
quired. No one has more sympathy than I 
for the poor butter makers, who work as hard 
as the best of us and get little pay for their 
work, because they need the skill, and no one 
has Joss patience than I with those writers 
who call old things by new names aud lead 
these struggling brothel’s into confusion. Lot 
us call things by their simplest names, so that 
every reader knows what is meant without 
any explanation. 
Mr. Mosoly is certainly mistaken iu his 
denial of the fact that the supposed existence 
of the pellicle of the butter globule was made 
a reason for recommending the old up-and- 
down chlirn with a tightly fitting dasher, so 
that this envelop could be rubbed off and the 
butter oil released. This was most, particu¬ 
larly dwelt upon at a dairy meeting a dozen 
years ago (where oleomargarine was also de¬ 
fended as a useful dairy product) as 1 have 
stated in the article quoted in the Rural, and 
which is objected to by Mr. Moseley. I don’t 
think Prof. Arnold will deny this fact. I have 
the highest respect for this gentleman and 
give him duo credit for his services to the 
dairy interests. I have disagreed with him in 
some things at times, and I did in this matter 
of the envelop of the butter globule when it 
was so strongly affirmed—I think about 1*71. 
There is no need for any person to feel chag¬ 
rined because ho makes a mistake. The wisest 
men do it; but the wisest are those who are 
the most ready to acknowledge an error when 
it is pointed out or discovered. 
HENRY STEWART. 
WHY CHOOSE THE GUERNSEY? 
Why choose the Guernsey for the dairy? 
Because she is a large, strong-coustitu- 
tioned cow. Her tendency to make beef when 
dry, indicates constitution, ami is very much 
iu her favor in other respects. She is a hearty 
feeder, an easy keeper and a persistent 
milker. She is, moreover, a deep milker, and 
what is more to the purpose*, a very rich 
milker. So far I have described a cow which 
might just as well lie of one breed as another, 
at least, she might belong to certain families 
of Jerseys, Ayrsbires or Holland cattle, as 
well as to the Guernseys. In the matter of 
richness, that is, content of butter fat, the 
milk of tbe Guernsey surpasses that of the 
average Jersey very far. I have never seen 
such phenomenal tests made of Guernsey cows 
as have been made of Jerseys, yet the com¬ 
mon run averagu much higher, both as to 
quantity of milk given, aud butter produced. 
A distinguishing peculiarity and reason for 
preferring Guernseys is the remarkable color 
of the butter, which is accompanied by a rich 
color of the milk aud cream. The same rich 
color is occasionally seen in Jersey milk, 
cream and butter, but it is very rare. Jersey 
milk usually posesses a tine color iu summer, 
but the color fades out, even in the butter, 
v’hcu the cows go off grass and upon dry fod¬ 
der, whereas, with the Guernseys, the color, 
though paling in Into winter, is maintained 
throughout the season. Persons unfamiliar 
with the color of Guernsey butter can hardly 
believe thut it is not colored artificially the 
hue is so intense when the cows arc on grass. 
This color is also seen iu the skiu, within the 
ears, at the tip of the tail, ami gives a general 
warm, attractive glow to the whole animal, 
especially when standing iu the sunshine. 
The horns and hoofs are also often conspicu¬ 
ously yellow or golden. 
The Guernseys have been so long and so 
carefully bred for those characteristics, name¬ 
ly, for quantity and richness of milk, for 
color of skin and butter, for size aud constitu¬ 
tion, that bulls of this breed, if well bred, aud 
out of good cow s, may bo depended upon to 
give great satisfaction when used upon com¬ 
mon cows—ns a rule, much greater than Jer¬ 
sey bulls used iu the same way for the pro¬ 
duction of grades. If farmers whose income 
is chiefly, or largely derived from the dairy, 
knew the difference a few years would make 
.in their products did they hut place a well- 
bred Guernsey at the bead of their herds, the 
demand for bulls would far exceed the sup¬ 
ply. In fact, the really first-class bulls are 
Picked up very fast as it is. The breed scores 
another point to its advantage iu the disposi¬ 
tion of both bulls and cows. The cows are 
not nervous, may ordinarily be easily handled 
in the field, and the hulls are remarkable for 
their kindness aud trao table ness. 
New York. e. n. ho well. 
ANGORA GOATS. 
Many inquiries are received concerning the 
practicability of raising Angora goats at the 
North and West. Most of the Angoras at 
present in the country are in the South and 
Southwest. It has been supposed from the 
fact that the original home of the Angora is 
iu about the latitude of Constantinople, that 
the animal was ill adapted to cold and ex¬ 
posure. Of late years several flocks have been 
brought into New England and Michigan. 
They have apparently done well, though the' 
introduction has not been general. A friend 
in Connecticut who has had the goats several 
years, states that they are as hardy as sheep, 
and will live and do well wherever sheep can 
be raised. It is also claimed that they clip 
about the same weight of mohair that sheep 
do of wool, while the mohair is worth almost 
twice as much as the wool. From a circular 
recently issued by Wm. Macuaughton’s Sou’s 
of this city, it appears that the total amount 
of mohair used iu the United States during 
188(1 was 8,271,067 pounds. Only 355,373 
pounds were produced here, while 1,915,694 
pounds were imported. The price for the im¬ 
ported mohair averaged cents in 1883 aud 
26$j cents iu 1880. It was highest in 1884, 
40l.j cents. The business has increased very 
rapidly. Only 184,086 pounds were imported 
in 1883. There are now 39 mills iu this coun¬ 
try working mohair goods. Tho present 
highest prices for choice mohair, from puro- 
blood animals, are 38 to 45 cents. Cheaper 
grades from inferior animals bring 23 to 28 
ccuts. It would seem that there is plenty of 
room for this industry. 
HOLSTEIN-FRIESIAN CATTLE. 
In the catalogue of the Lakeside herd of 
Holstei n-Friesians noted a few weeks ago, it 
is claimed that no other breed so successfully 
combines milk, cheese, butter and beef. It 
seems useless to speak of the milking qualities 
of the Holsteius. They wou their first fame in 
this country at the pail. As butter producers 
they have been steadily improved They 
have won many prizes and are to win many 
more. For beef purposes tbe breed has at¬ 
tracted much attention. Cows have been 
slaughtered which ga ve about 62 per cent, of 
dressed beef from the whole carcass. For 
veals the calves of this breed are famous. 
They are always large aud fatten readily. 
The cows are much esteemed for family use. 
They are quiet and gentle and give a largo 
flow of good milk. The cows in their original 
country are almost members of the family. 
The statement is made, iu the catalogue, that 
facts disprove the popular idea that milk pro¬ 
duction depends more on feed and care than 
on breeding. No good milker can perform 
her duty without proper feed and care, but 
the cow herself must be of the best in order to 
handle the feed. Some animals are naturally 
manure makers. They give 25 per cent, less 
milk than cows at their sides having exactly 
the same food aud care. An instance is given 
of two heifers from the satue cow, but by 
different bulls, which were tested for butter 
at the same age, the same season of the year, 
and feil upon much the .same feed. One ex¬ 
ceeded the other by over 100 per cent. Could 
auytiling make clearer the point which breed- 
ore and dairymen have been urging for years? 
It is an accident when good dairy animals 
come from parents with poor dairy reputa¬ 
tions It is again an accident when parents 
of good dairy reputations fail to produce good 
dairy offspring. 
No Place for the Kerries.— There ap¬ 
pears to be a disposition to boom tho Kerry 
breed of cattle for this country. It does not 
appear to me that we need this breed at all. 
1 cannot see any unoccupied place that, they 
would fill. To my mind the Jersey or her 
grade is a more serviceable animal for the 
American farmer. She gives more milk and 
butter than the Kerries and will make as 
much atul as good beef if we are to believe 
those who have oaten both. The Kerries are 
undoubtedly hardier than the Jerseys, but the 
man who is conducting dairying on a money 
basis does not care for cattle that lay claim to 
superiority because they can stand out-of- 
doors ou a bad day without injury. My cows 
are grade Jerseys and they fill the bill for me 
exactly. j. it. s. 
Passaic Co., N. J, 
farm ©cmurwij. 
AN ENSILAGE CROP. 
JOHN GOULD, onto. 
Corn the best ensilage crop; how to treat 
clover for the silo; token to out millet for 
ensilage; sorghum; best varieties of com; 
how to raise corn fur ensilage; sweet corn; 
the silo a permanency. 
Major Alvord is credited with saying, 
that “any plant or vegetable product, good 
for cattle food when green, or fresh, may be 
preserved as silage In an edible and succulent 
condition throughout the year, or for several 
years,” and I think, after much observation 
and inquiry, as well as some experience, that 
this is a fact; but, over and above all this, the 
maize plant looms up as the ensilage crop par 
excellence, and will be the main reliance for 
the future silo. 
That clover, millet and sorghum may prove 
valuable I have but little doubt, but it re¬ 
mains patent that they are not up to the re¬ 
quirements of the big crop, except soi’ghum 
possibly, and it is the luxuriant crop that now 
pays best, providing it is of full feeding value. 
There is uowa little testimony to the effect 
that two-thirds corn silage aud one-third hay 
or clover, is better than a feed all silage or 
all hay, and as no farmer wants all his feed to 
be silage and no hay, itwill be settled without 
doubt, that iu tho rotation of foods as well as 
crops, hay will play a conspicuous part, and 
as a money crop overplus hay will always 
sell ou the market, while silage will need to be 
fed upon the farm. 
Clover makes good silage, but is a little 
peculiar about its conduct iu the silo, and is 
liable to mold more or Jess. Sometimes it is 
wholly free from this fault, and then again it 
is lmdly affected. Clover cut into inch 
lengths by the fodder cutter, is usually best, 
as it has no tangles aud snarls, like that 
raked up and pitched into the silo in whole 
lengths. Uncut clover is liable in heating to 
“stick” to the walls of the silos aud “bind,” 
and the sides not settling as fast as the center, 
hold more air, aud enough is left to cause 
more or less white mold A gentleman who 
has siloed clover two years says if it is left to 
wilt on the ground for about two hours after 
cutting, and each day’s filling of the silo is al¬ 
lowed to heat before the fresh clover is added, 
and the sides—not the center—are kept thor¬ 
oughly tramjied, the clover will come out 
moist and green, and the cattle will relish it 
as well as summer pasture. Several farmers 
have lately told me that even if a few hundred 
pounds of the clover do spoil iu the corners 
of the silo, the value of the remainder is so far 
enhanced above that of ordinary clover hay— 
not to mention the smaller cost of cutting aud 
putting it in the silo—that the gain is a most 
substantial aud remunerative one. 
Clover is a great producer of forage, and 
the cuttings, if put into the silo in succession, 
would, no doubt, come very close to the or¬ 
dinary crop of ensilage corn; but it has the ele¬ 
ment of uncertainty about it, being subject to 
injury from winter-killing, drought and the 
midge,so that the crop is somewhat uncertain, 
but with regard to its feeding value, so 
strong is it in protein that either as silage or 
hay, to be fed with corn silage, which is rich 
in carbohydrates, it possesses great value for 
stock, especially cows in milk. If the euriug 
or preserving of it in silos cau be made a 
reasonable success (and this is almost certain), 
clover will be ranked as second as a soiling 
and silo crop. 
Millet has yet to be assigned its place iu the 
list of crops for the silo. It seems to have 
about it peculiarities that need to be studied. 
A silo of mine filled with millet, was not 
wholly a success. It had its good and poor 
“streaks,” although 1 put it up according to 
the directions of the best authorities. It did 
not turn acid in the least, but in places it 
moulded more than I cared for, yet the loss 
was really small. It is a rank grower and as 
valuable as clover, aud I have had some that 
must have grown, green weight, 12 tous per 
acre. Others report the best success with it in 
the silo, but I uow suspect that it should be 
cut just as the seeds are going into the “milk,” 
put up without much wilting, and each day’s 
tilliug allowed to attain a heat of at least 125 
degrees. 
Of sugar-cane sorghum, I have no knowl¬ 
edge, but as it is largely charged with sugar 
(a fat-former), it must be < f great value as a 
food for young cattle, hogs, aud, I surmise, 
sheep. It is a luxurious grower, aud if the 
hard, woody character of its stalk is mellowed 
by the heating, and the further influence of 
the silo, it may yet take high rank. 
From the start corn fodder has been the far- 
mere’ main reliance as an ensilage crop and 
probably will continue to be, as it has so many 
valuable elements in its composition, which so 
admirably make it not only important as a 
Held crop, but iu tbe shape of silage it has 
at proseut no known equal. Many varieties 
are recommended, aud possibly the most 
boomed of all is the well known “B & W” 
Corn, a variety of white, horse-tooth, from 
Old Virginia. It is a productive variety, 
growing in Northern Ohio, ou good land, to 
14 feet in bight, aud having not ouly a mass 
of long, broad leaves, but much corn it not 
crowded iu its growing habit. It is thought 
especially valuable ou account of its abundant 
stores of saccharine matter, about equal to 
that of sorghum, which along with a great 
(Continued on next page.) 
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Fine Smoothing Harrows. Splendid Riding Cultiva¬ 
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A 
