Vol. XLYI. No. 1953, 
NEW YORK, JULY 2, 1887. 
PRICE FIVE CENTS 
$2.00 PER YEAR. 
Entered, according to Act of Congress, in the year 1887, by the Bubal New-Yobkeb, In the office of the Librarian of Congress at Washington. 
&\)t Ijcrbsmmi. 
HOLSTEIN COW HYKOLINA. 
Two weeks ago we gave a picture of the 
Holstein bull De Brave Hendrik, from the 
herd of Edgar Huldekoper, Meadville, Pa. 
This week we show an animal from the same 
herd, the cow Hykolina, This cow- has all the 
marks of the typical Holstein. She is a very 
superior animal in every way. 
THE SHIPMENT OF SMALL STOCK TO 
THE NEW YORK MARKET. 
Such shipment is a busmens that should re¬ 
ceive closer attention. Shippers make many 
mistakes in not getting their stock to murket 
in good order. Do not. drive the stock a long 
distance and load on cars immediately, but 
rather pay a small charge for feed and care 
and let them get rested before loading them; 
this will always pay. Do not overload the 
cars. A great many shippers think that be¬ 
cause they pay a cer¬ 
tain price per car-load 
they must load heavi¬ 
ly in order to make 
cheap freight, but 
they lose money by 
doing so in the extra 
shrinkage of their 
stock by overloading. 
Do not send any culls 
or poor animals with 
the good stock expect¬ 
ing the latter to sell 
the former. The pre¬ 
sence of the inferior 
stock will cause more 
loss than the price 
of the poor stock 
amounts to. Keep 
these poor animals at 
home uutil they are 
fit. for the butcher, or 
sell them tor store 
stock to keep over for 
another season. In the 
shipment of calves, 
especially is t'liis true. 
Do not send any uutil 
they are at least four 
weeks old, and weigh 
from 130 to 170 
pounds. Thou you 
will get good prices, 
and the meat inspect¬ 
ors will not confiscate 
tons of bob veal as in¬ 
jurious to the public 
health. Again, do not 
over-feed stock just 
before shipping. Give 
them only their regu¬ 
lar allowance. Over¬ 
feeding at this time always has a bad effect. 
One loses much more than he gains. Do not 
think that because they are going to be on the 
care for a short time they will perish. They 
will get something to eat when they get to tbo 
yards, and will be iu much 1 letter condition 
than had they been over-fed. If you have not 
a full car-load of your own stock, join with 
some neighbor and ship jointly, marking the 
stock so the salesman can tell to whom it be¬ 
longs. This will help both. 
There are many salesmen for stock at the 
two main yards. For small stock, Judd it 
Buckingham at the Central Stock-yanls, Jer¬ 
sey City, N. J., are reliable, and will give any 
information asked for by shippers by mail or 
telegraph, At the Union Stock-yards, West 
With Street, Jellitfe, Wright & Co., are also 
reliable, and will do the same for intending 
shippers. Their address is 284 Washington 
Street, New York, It is not necessary for 
men sending stock to these markets to come 
with it, as the salesmen are always anxious to 
obtain full market prices for stock in order to 
obtain and hold customers. Much of the 
stock in the country is bought up and shipped 
by the local dealers, aud as a general thing 
they pay very good prices. Of course, if they 
find a man not posted on prices, they will buy 
as cheaply as they can, but auy rnau that has 
stock for sale in this country can well afford to 
take at least a weekly paper that will keep 
him posted on such matters, and allow me to 
say here that the market reports of the Rural 
New-Yorker are alone worth more each year 
to any fanner or stock grower than the price 
of the paper, to say nothing about the valu¬ 
able information contained in the rest of its 
columns. j, j. m. 
Morris Co., N. J. 
at a recent meeting, that there is no distinct 
breed that can be termed a general-purpose 
cow. 
Since returning from the N. Y. Dairy Show 
Clotbilde has been tested for butter. In seven 
duys she gave 665 pounds 14 ounces of milk, 
from which were churned 38 pounds 2'4 ounces 
of butter. She ate about 13 pounds of grain 
per day, consisting of two parts corn-meal, 
two parts wheat bran, one part ground oats, 
with a little oil-meal. She had good pasture, 
a little given rye when she would eat it, and 
plenty of pure water. 
The Hereford dairy cow is by no meaus an 
impossibility. The doctrine has prevailed 
that the Hereford has no propensity for milk. 
The reports that come from time to time of 
good Hereford dairies disprove this doctrine. 
Another idea which has become popular is 
that the Herefords are “rustlers”—that they 
are the best eattlo to raise where “roughness” 
is to be turned into beef. The white-faced 
cattle are popular in New England as oxen. 
In that section an ox earns his living as he 
goes along. Western steers are loafers com¬ 
pared with him. 
In an English Ayrshire herd, kept for milk, 
each cow is allowed 2 ’acres of pasture and is 
fed two pounds of decorticated cotton cake per 
day. They are brought into the barn during 
the hottest part of the day aud fed some soiling 
crop. Lumps of rock salt are put in the pas¬ 
ture for them. In winter the daily ration is 
84 pounds of roots, two pounds cotton cake, 
eight pounds hay, four pounds straw aud a 
bucketful of “mash” consisting of chopped 
hay, bean and oat meal and bran. The cows 
are milked at 4 p. M. and at 5 a. m. A Short¬ 
horn bull is used und the calves all giveu 
away or sold as soon as dropped. 
The cattle business in California promises 
o develop rapidly now. Most of the immi¬ 
grants that now go to California are beef eat¬ 
ers but not beef makers. The cattle ranges 
are now crowded. Good cattle aud good beef 
will now be iu demaud. The same distance 
from market that takes the protit from Cali¬ 
fornia fruit will aid the California beef 
maker, by addiug to the cost of beef from the 
East. 
The Jersey men have hardly recovered yet 
from the surprise occasioned by Clothilde’s 
victory at the New York Dairy Show. After 
sifting all the various explanations offered, it 
seems to In? admitted that the Jersey men 
after organizing aud perfecting the show, did 
not have enterprise enough to bring their best 
animals there. 
A parade of Cart Horses in London was 
quite a success. The horses drew wagons 
filled with trackmen and their friends. There 
were 278 teams. The parade was considered 
valuable to breeders. It gave them a chance 
to compare different shapes and sizes of horses 
and their methods of pulling. In tbe same 
way the old-fashioned “town team” which 
used to be found at our cattle shows was a 
great success. All the oxen in the town were 
hitched together aud driven about the track. 
Wnat better opportunity could be given for 
picking out the good cattle from the poor 
ones l 
MAKING A MARKET FOR GOOD BUT¬ 
TER. 
The Rural asks, “Would you mind telling 
us, in a few words, how you built up your 
market for good butter i” I have made no 
special effort to build up a market for our 
butter, from the fact 
that we began in a 
very small way, at 
first only intending to 
make enough for 
family use, and when 
there was more than 
We needed, selling it 
at the village store. 
But I bought a Jersey 
calf, and, getting in¬ 
terested in all that per¬ 
tains to the dairy, we 
soon found that there 
were a good many 
things concerning but¬ 
ter-making that we 
were ignorant about. 
When my Jersey calf 
grow up and “came 
in,” having also some 
high grades, our but¬ 
ter product became 
quite an item, and 
every year since it has 
been increasing in 
amount. Although, at 
the stores we got more 
for our butter than 
“average” butter 
brought, we did not 
like to compete with 
that class of goods, 
and whenever we 
heard of any family 
who wanted first-class 
butter, we got them 
to try ours, and the re¬ 
sult generally was a 
permanent customer. 
Some few would go 
back to tbe average 
article at the “average” price. As a rule, we do 
not try to sell to the “average” customer, pre¬ 
ferring to get a customer that suits our price 
for the butter, making our butter suit the 
customer. Thut, l take it, is the ouly way to 
build up a market for prime butter. When 
\ I am trying to induce any oue to try 
our butter, I tell him it is made from the 
cream of Jersey cows, well fed, clean¬ 
ly kept, and kindly treated, while the 
milk is set in a patent creamery (Mosley’s 
Occident); the cream ripened before churning 
and.churned iu a barrel with no dash iu it; 
the churning stopped when the butter globules 
are the size of a piu's head (not as large as 
grain , of wheat); the buttermilk thoroughly 
washed out with weak brine; the butter salted 
with strained brine (to get out the specks that 
STOCK NOTES. 
The Cayuga Co. Fanners’ Club “resolved, 
HOLSTEIN COW HYKOLINA. Fig. 230. 
