patron’s milk should be treated in this way 
and he be given credit in proportion to the 
amount of dry solids found. 
STOCK NOTES. 
those of a dirty gray are obtained either at 
Avery’s Island or South Louisiana, or from 
the salt mines of New York State. For the 
latter, it is claimed it will not slake after the 
manner of lime or marl—a weakness the Eng¬ 
lish mineral salt is subject to. B. f. j. 
The rules for advanced registry of the Hol- 
stein-Fresian Association have been printed 
in a neat pamphlet, T. B. Wales, Secretary, 
Iowa City, Iowa. 
Mr. T. J. Hand has resigned the Secretary¬ 
ship of the American Jersey Cattle Club. T. 
W. Wicks. 1 Broadway, New York is Secre¬ 
tary pro tern. 
pure-breds. The original stock are reported to 
have swum ashore from wrecks of the Spanish 
Armada in Queen Elizabeth’s time, and the 
race is supposed to have been subsequently en¬ 
larged and improved by careful breeding and 
crosses with the Lincoln and Leicester. 
The subject of our illustration this week, 
Fig. 214, is tho Cheviot ram, The Gentleman, 
which won the first prize at the Highland and 
Agricultural Society’s Show, at Stirling, Scot¬ 
land, as long ago as 1873. Afterwards he won 
first prizes at every show at which he was ex¬ 
hibited, and has always been considered one 
of the best rams of the breed ever bred. 
W hile it is true that no means for control- 
ling the sex of animals have yet been discov¬ 
ered, perhaps if the physiological fact was 
kept in view that in the foetus, the sex is not 
determined until some weeks after conception, 
interesting results might follow; the hygienie, 
food and other conditions surrounding the en- 
ciente, may in most cases determine the sex. 
The idea seems to be worthy of farther 
pursuit. 
* * * 
“No,” said Mr. John G. Gillette, the fam¬ 
ous farmer and feeder, “I don’t like Red 
Clover for putting on flesh and fat, Coni-fed 
cattle turned on Red Clover in Juue and kept 
there three months, won’t gain a pound, but 
clover pasture is excellent for cows with calves 
by their sides; and for dairy cows, there is, in 
fact, nothing better. And well cured clover 
hay is good, too, for almost any purpose of 
feeding.” 
* * * 
To make veal the calf should be fed milk 
and milk ouly. Any addition of meal or 
grain of any kind or dry food of any nature, 
discolors the flesh and lowers its delicacy. 
But a cow giving a moderate mess of milk rich 
in cream, will not make as flue a veal, nor as 
large a full-grown animal as another cow giv¬ 
ing a copious mess of thin milk, the explanation 
being that the easeine in the latter gives the 
bone, the muscle and the lean meat, while the 
cream in the former contributes to the fat and 
fatty tissue only. 
* * * 
I suspect we may have to correct our notions 
as to how both heat and cold affect animals 
—more particularly neat cattle. Two cases 
Doos for Churning. —Tell that Michigan 
man to use his dogs for churning. We have 
used dogs for this purpose for the last 20 
years, churning as often as nine times in a 
week. We have a Newfoundland now that 
has done our churning for eight years. 
Newcastle, Pa. r. a. 
FEEDING SUBSTANCES AND FEEDING 
RATIONS—No. I. 
HENRY STEWART. 
DEVICE FOR HOLDING HOGS. 
All the substance of an animal is derived 
from the food; consequently for the healthful 
growth of auy animal the food should embrace 
every element contained in its body in the 
precise proportions required to supply the 
materials for its growth. This is necessary 
because if auy element is deficient, the whole 
system is unbalanced. One part lacks the 
needed nutriment, and suffers from the short 
supply—is starved, in fact. If one element is 
in excess, the digestive organs are overtaxed 
to dispose of it; a part of it may even be assi¬ 
milated without being digested, and carry into 
the blood injurious matter, which the system 
rejects by extraordinary efforts, or which 
remain in the system to disturb the nice and 
delicate balance of its parts and functions and 
so produce disease. 
The animal body consists of several element¬ 
ary substances combined. The skeleton or 
frame-work—the bones—consists of lime and 
phosphoric acid, with about an equal part of 
gelatine. The tissues consist of water (75 per 
cent.), gelatiue, albumen, fibrine, fat, and some 
little mineral matter. An ox weighing 1,500 
pounds is composed of the following elements, 
viz.: 
lbs. 035 . 
Oxyjfeu.lose — 
Hydrogen.no — 
Carbon. 209 — 
Nitrogen.. ., . 3 « — 
J-’hd.-phorus. 11 6 
Calcium. 20 — 
sulphur. — 5 
Ohlorlue. 1 5 
Sodium.„. 1 7 
Iron. _ 
UiUiiMHlmo. — 6i4 
Mmtncslum..,,. — if 
Silica...• — — SO grains. 
The oxygen is combined with the phosphor¬ 
us to make phosphoric acid; with the calcium 
to make lime; with the sodium to make soda; 
with the magnesium to make magnesia; and 
with the potassium to make potash. The phos¬ 
phoric acid is combiued with the lime to make 
phosphate of lime, of which the solid parts of 
the bones are made; the chlorine is combined 
with the sodium to make cominou salt. The 
oxygen, hydrogen, carbon, nitrogen, and sul¬ 
phur are combined to form the fibrine of the 
fiesh; the albumen of the blood (or that part 
which forms the clot) an I the gelatine of the 
bones; the oxygen and hydrogen are combiued 
to form the water, of which nearly 1,100 
pounds of the 1,500 are composed; and the 
carbon, hydrogen, and oxygen are combined 
to form the fat. 
The substances found in the body of the ox 
are as follows: 
lbs. oz. 
Water.l.iiio 
Genuine*. ISO 
Albumen. .p» 
Klhrlao.. 42 6 
Kal. 120 
Ashes. 75 io 
The gelatine, albumen and fibrine are what 
are known as nitrogenous or albuminoid sub¬ 
stances. They are composed as follows: 
Carbon. 58.00 
lt.vilrofreu. 7 . 0 a 
NitrO|C*U.16 u> 
oxygen. 22.50 
Sulphur...1 50 
100.00 
Fat is what is kuowu as a carbohydrate, be¬ 
cause it consists of carbon, hydrogen and 
oxygen, or really of carbon and water; or 
what is called in chemistry hydrated carbon* 
or carbon hydrate. Fat of various auimals 
differs but little iu composition, aud generally 
CHEVIOT SHEEP. 
I use the device shown at Fig. 213 and find 
it convenient. It is very handy when one 
open. 
The original home of the Cheviot breed of 
sheep lies on the Cheviot hills, a range of low 
mountains traversing the boundary between 
England and Scotland. The region is cold 
and rather bleak, but produces a dry, nu¬ 
tritious though sparse herbage upon which the 
sheep thrive finely. 
Of mountain sheep the Cheviots are “ex¬ 
celled by none and equaled by few,” aud as 
lowland sheep also, with suitable pasture and 
climate, they are among the best English and 
Scotch breeds. They are as large as the Cots- 
wold, but their mutton is better and their 
fleece finer aud closer. The wool furnishes the 
material for the soft, durable, fashionable 
Scotch tweeds and Cheviot cloths. No other 
wants to hold a hog for ringing, knocking out 
tusks or trimming. The box is four feet long, 
and 2x2 at the ends. The movable stanchion, 
C, is so loose tha., it will play easily on its bolt. 
The lever, L, plays up aud down in the wire 
hoop. The box is placed at a door or gate 
where the pigs congregate. The pig crawls 
through the box to get oat and puts his head 
through the opening at Fig. 1. By pressing 
CHEVIOT RAM, THE GENTLEMAN. Re-engraved from the London Live Stock 
Journal. Fig. 214. 
kind of wool is in greater or steadier demand. 
It is not too long for carding in the ordinary 
country mills for the manufacture of flannels, 
cassimeres, jeans aud blankets. On good pas¬ 
ture the fleece grows finer aud sells for a higher 
price than when the animals are fed on coarse 
grass. At home the fiual disposition of the 
full-growu Cheviots is to be sold to southern 
farmers who raise from them a crop of cross¬ 
bred lambs by a Leicester ram, aud, fattening 
the ewes when the lambs are weaned,sell both 
to the butchers, turning their capital with 
good interest within a year. They fatten 
readily on turnips after pasture without grain, 
and dress from 80 to 90 pounds when three 
years old Of course, tho mutton is affected 
to a considerable extent by the quality of the 
food; but if they can got the same sort of feed 
as in their native home, their meat will be 
equally excellent. 
The Cheviot is hornless, with head and legs 
white, but occasionally dun or speckled. The 
eyes are lively; the body long, set upon clean, 
fine legs. The hind-quarters aud saddle are 
full aud heavy: the fore-quarters light, as in 
most mountain breeds. In habit it is quiet, do¬ 
cile and submissive to restraint. 
The sections best adapted to them iu this 
country, because the conditions most c losely 
resemble those of their original home, are the 
Northern New England and Western Penn¬ 
sylvania mountains as well as the Rockies aud 
the Cascade Ranges, and especially the South¬ 
ern mountain region from West Virginia to 
Alabama. Not many Cheviots have yet been 
imported into this country: but under proper 
conditions, there is no doubt that they would 
prove quite profitable. They cross well with 
the common uative sheep and the best of the 
half-breeds can scarcely be distinguished from 
WILL IT PAY TO HATCH LATE ? 
As a rule but few chicks are hatched after 
May except by “accident.” But can late- 
batched chicks be made to pay a profit ? A 
glance at the prices last year shows that the 
highest price attained in the New York mar¬ 
kets, m April, was 50 cents per pound for 
chicks weighing L. pound or less. In May 
tho highest price was 55 cents: in June, (4th) 
45 cents ; but these were for birds two pounds 
aud over, while as late as June 85 large aud 
extra-quality chicks brought 33 cents per 
pouud. Going into J uly.on the 16th, large sold 
at 28 cents per pound and small at 20 cents, 
and on the 86 th prices were well up, the large 
selling at 22 cents aud the small at 20 cents. 
August f.th large sold at 80 cents and small at 
19, and August 27th fouud prices for large 
up to 19 cents and small at 16 cents. Follow¬ 
ing the year on, September 24th witnessed 
large sizes at 17 cents aud small at 15, with no 
reduction iu October until the 22nd when 
prices fell one eeut a pound. Nov. 5th extra 
brought 15 cents, and the same prices ruled 
iu December until the 10th when 14 cents was 
the highest price. 
Starting on the new year we find prices in 
January, for the first part of the month, 16 
cents for large, but on the tSth broilers 
weighing from tw o to three pounds per pair 
sold at 27 cents per pound, with 23 cents per 
pound for those weighing from four to five 
pou la I.-., and 15 cents for large roosters. Prices 
then gradually advanced until 75 cents were 
attained in April ami May, for broilers 
weighing less than ll a ' pound each, or nearly 
33 1 , per cent, more than during the same 
period last year, which would indicate that 
last year was unfavorable for prices. Bear 
iu mind these quotati ins are for wholesale 
lots, but of the best quality. 
Has mineral or rock salt any advantage 
over the common barrel salt of commerce, for 
saltiug stock? It certainly costs twice as 
much, but at the same time it will go more 
than twice as far. Besides it is claimed, it 
has tonic properties other salts do uot possess. 
At auy rate, stock appear to like it better 
aud lick it more. Those who have tried it 
for salting, especially beef, say it binds too 
much aud makes tho meat hard and indigesti¬ 
ble. Rock or mineral salt is mined iu several 
places in this couutry aud England. That of 
a reddish color comes frpm the other side; 
