A19S 4$) 
■ 
it freeze solid for a week or more; then bring 
it inside to thaw and the seeds will soon come 
up thickly and nmy soon be potted off and 
should lie ready to transplant in June. 
Parry, N. J. william parry. 
THE EARLY HARVEST BLACKBERRY. 
I WISH to indorse what The Rural has 
said in commendation of the Early Harvest 
Blackberry. In the spring of ’84 I set 1,000 
plants. They made a small growth that 
Lida Strawberry. Fig. 299. See first page. 
season, and were killed down to the snow the 
winter following. The first year they bore 
fruit enough to judge of its earliness and 
quality. The next season they bore a full 
crop of as early and handsome fruit as one 
could wish to see. Every one who saw them 
exclaimed. “How beautiful they are 1” Many 
of the bunches of clusters equaled the cut in 
the catalogue which introduced the variety. 
This season they have not borne well. The 
winter did not kill the canes; the buds sent 
out healthy, vigorous laterals, but there was 
no fruit upon them. My Taylor Prolific is 
the same. The Early Harvest has ripened 
every year so that the first piekiug came the 
first week in July. The berries are a beauti- 
tiful glossy black, are quite large, never get 
red after picking, and carry well. The quali¬ 
ty is not very good, but being early and of 
fine appearance, they sell well. While they 
have not been very profitable with me, I think 
that with rich soil, good care and winter pro¬ 
tection, they can be made to pay a good profit 
Euclid, Ohio. e. h. c. 
SMALL FRUIT NOTES. 
In the spring of 18811 I set out Kittatiuny 
and Taylor Blackberries, Marlboro and Cuth- 
bert Red Raspberries, and Souhegan and 
Gregg blackcaps. All were put in the same 
location—an elevated fiat, where winds from 
all quarters blew. Growth fairly well. Sou- 
hegan, Gregg, and Out liberL fruited. Kitta. 
tinny, Taylor, aud Marlboro froze in the win¬ 
ter, so that no blossoms and very few leaves 
appeared. The Marjboro made a poor growth 
last season, and didn't do much better this 
year. The Wilson, Jr., Blackberry, plantediu 
a more protected spot, produced fine fruit. 
The Jewell Strawberry grew well with me, 
making runners enough and giving an abun¬ 
dance of fine fruit. About June 2 wo picked 
ripe berries of the Cumberland variety and 
the Jewell a little later. Crimson Cluster did 
about as described in a late Rural. Jersey 
Queen no good here, I set out Jessie this 
spring; it bore a little hue fruit, aud the 
plants are strong growers. Mammoth Seed¬ 
ing, Bubacb, and Belmont show strong 
growth aud foliage of good size. Covell and 
Photo are only fair in growth. Erie and 
Early Harvest Blackberries are growing finely 
here in Middletown, Pa. E. c. B. 
FEEDING SUBSTANCES AND FEEDING 
RATIONS.—NO. III. 
HENRY STEWART. 
A young calf weighing 100 pounds consists 
of four pounds of animal matter, 25 pounds of 
albuminoids, five pounds of fat and (50 pounds 
of water. As it grows and increases in size, 
the 84 pounds of solid matter are gradually 
added to. First the bones and flesh increase 
in growth and so do all purts of the animal, 
except fat, unless it is intended to he fat¬ 
tened for sale. Here, then, occurs the first 
question which arises in regard to the proper 
feeding of an animal, and this is, What is the 
end in view ! We have seen that an animal 
merely existing consists of certain substances, 
aud that these exist in the food which is con¬ 
sumed and are procured from the food by the 
functions of digestion and assimilation. Now, 
if we desire to roar a young call' for a cow or 
a working ox, we want, bone and muscle, and 
not fat, and we want, to get as much of these 
ns we can at the least cost. But there arc two 
things to be considered; first the kind of food 
which contains the required elements to sup¬ 
ply the wants of the calf; and, second, that 
kind of food which the animal can digest 
most perfectly. And those two points are ap¬ 
plicable to the whole practice of feeding and 
to all kinds of a nimals, because there can be 
no growth or increase, except from the food 
that is healthfully digested. 
Nature provides the food for all .young ani¬ 
mals in tin.' mother’s milk, but it is to our in¬ 
terest to take as much of this from the calf, 
for our own use, as we can. Hence, we take 
Polish Wheat. Fig. 300. See first page. 
the cream from the milk aud use the skimmed 
milk, either alone or with some other food 
added to it. If we con find suitable food that 
contains the required nutriment, and is as 
digestible as the cream, und cheaper, a profit 
can be made in the dairy, lor it is evident 
that a calf would cost more than it would be 
worth if it should he necessary to fowl it three 
or four months upon the whole milk of a cow, 
and the owner were to lose in consequence, 
100 pounds of butter, which the calf would 
consume. A young calf should increase in 
weight one pound per day, for the find, throe 
months of its life; one pound of live weight 
of a calf contains:— 
4 ounces of albuminoids, 
2-3 of an ounce of mineral matter, 
4-5 of an ounce of fat, 
10k£ ounces of water. 
Besides this pound of growth, the calf must 
live, and for this it requires for a 100 pounds of 
live weight: 
1 ounce of albuminoids, 
13 ounces of carbohydrates, 
1-5 of an ounce of fat. 
To provide these necessariesof life and growth 
then, we should give the calf at least 115 pounds 
or nearly eight quarts of skimmed milk, 
which is sufficient, because milk is wholly di¬ 
gestible. But this milk should Ik> warmed to 
the same temperature as the calf’s stomach; 
otherwise some of the carbohydrates, the 
sugar and fat of the milk, will he consumed 
in making up the heat required of the stom¬ 
ach to warm the milk. Hence, we see the ad¬ 
vantage of warming the skimmed milk given 
to a calf, in the saving of food. The small 
quantity of fat remaining in the milk is suffi¬ 
cient to supply all the calf wants for its 
healthful growth, But if we wish to fatten a 
calf, it is easy to perceive that this cannot he 
done upon skimmed milk, for the fat is want¬ 
ing in the food, and the whole milk must be 
given. When the whole milk is given, the 
large quantity of fat, in it helps in the diges¬ 
tion, and more milk may be used than if 
skimmed milk only wore fed. Thus, 25 
pounds of new milk contain, as has already 
been shown : 
0.8 pound (or 13 oz.l of albuminoids. 
1.25 (11/) pound of carbohydrates. 
1.125 (1 pound 2 oz.) of fat. 
Comparing these quantities with those needed 
for the support of the calf, we find a surplus of 
12 oz. of albuminoids. 
7 oz. of carbohydrates (sugar, etc.) 
18 oz. of fat. 
or sufficient food to make an increase of more 
than two pounds of live weight daily. 
This is by no means an unusual growth; for 
a well fed calf has gained 250 pouuds of 
weight in 90 days, or nearly three pounds 
daily, the food given being the whole milk 
of his dam equal to 32 pounds daily and two 
pounds of oil meal gradually increased to 
four pounds daily. 
But it does not pay auy farmer or dairy¬ 
man to feed whole milk, consequently a.substi¬ 
tute must be found for the cream. This is 
best foundiu linseed which contains 37 per 
cent, of oil, similar in all respects to the fat of 
cream. As a pound of linseed thus contains 
nearly six onnoes of oil or fat, it is a very sim¬ 
ple matter to form a ration which will be pre¬ 
cisely the same, as far as regards nutriment, 
as the pure fresh milk. Thus by feeding a 
young calf eight quarts of skimmed milk with 
eight ounces of linseed well boiled to a jelly, 
it should do as well us if it had the full milk 
of the cow. 
It is precisely the same with other animals, 
for the requirements of one are the same as 
those of others; all lieing "made of one fiesh.” 
As the young animal grows older aud the milk 
is replaced by other food, the very same 
principles should be made a guide for the 
choice of the food required to supply the nu¬ 
triment for the building up of the frame of 
the animal aud to furnish the lime aud phos¬ 
phoric acid for the bones; the albumen for 
the flesh aud the carbohydrate, (starch, sugar 
and not fat) for the supply of the lungs. For 
fat is not required for a young growing ani¬ 
mal to anything like the extent it is for a full- 
grown one w hose purpose is to be fed for meat. 
How an animal may be fed healthfully for 
this purpose will make a subject for future 
discussion. 
ENGLISH SALE OF CHOICE SHORT-HORNS. 
The lovers of fine cattle and the breeders of 
pure-bred Short-horns will find it to their ac¬ 
count to make special note of an auction sale 
of a part of the celebrated Umlerly herd in 
Lonsdale, England, which is to he held on Sep¬ 
tember 7. The herd is the property of the 
Earl of Bective, and has been well known for 
high breeding and character for 19years. The 
lot embraces 1(1 hulls and 32 cows and heifers. 
Most of them are by sires well known and 
highly esteemed throughout the Kingdom. 
There is opportunity here for the importation 
of very choice Short-horn specimens. 
Fly Tormentors. —The flies are terrible 
this year. Cattle sometimes come in at night 
fairly streaked with blood from the attacks 
of the murderous "green-beads.” These tor¬ 
mentors seek out the most vulnerable point on 
the cow’s body. On the upper part of the ud¬ 
der, just at the junction of the body, is a place 
a good dairy cow cannot reach with tongue 
or tail. 1 have scon this spot raw aud blced- 
iug for days at a time. These Hies ure worse 
enemies of the dairymen than oleomargarine 
ever can he, yet hundreds of good farmers 
make no effort to fight them. With plenty of 
soiling crops, so that cattle can stand in a 
cool, darkened stable during the day, and a 
pasture with a grove of trees and a thicket of 
bushes the worst cun be avoided. Young 
stock need the sunshine and air. A covering 
made of cotton cloth about the shape of u 
horse blauket may be fastened to them. This 
will protect all but the legs, neck aud bead. 
Grease of any kind will keep the flies away, 
but I find that smearing cattle with grease day 
after day makes them feel out of sorts. I find 
it pays to sponge the cattle with soapsuds or 
water with a little ammonia in it, This ought 
to be done before they are milked, anyway. 
Queens Co,. N. Y, c. s. r. 
[It. N. Y.—Grease applied to the body of any 
animal stops up the pores of the skin and pre¬ 
vents perspiration and the cutaneous removal 
of effete matter from t he system. The greater 
the area of the body smeared, the more serious 
the trouble; if the whole body were thickly 
covered with grease, the result would he fatal. 
BIGOTRY IN DAIRYING. 
T. D. CURTIS. 
Ignorance and bigotry hand in hand; pro¬ 
gress and old-fogyism; contradictory 
theories and practices; experience not al¬ 
ways a teacher; ignorance more teachable 
than conceit; washing butler; brains in¬ 
dispensable . 
In a recent number of the Rural, G. A. S. 
asked the followiugpertinentquestion; “After 
all, is it not quite as easy to become just a 
little bigoted vpon agricultural subjects as 
upon religion?” It most certainly is. Religion 
is by no means the only subject upon which 
people become bigoted ! Wherever there is 
ignorance there is liability to bigotry, and the 
intensity of the bigotry is usually proportioned 
to the density of the ignorance. On what oth¬ 
er subject is there more ignorance and empiri¬ 
cism than in agriculture? And in what branch 
of that subject has there been more ignorance, 
until within the last decade or so, than in 
dairying? 
Up to a quarter of a century ago, no pro¬ 
gress bad been made in dairying from the 
time to which the memory of man runneth 
not. But not only is general progress in 
agriculture to be noted within the last quarter 
of a century, but in dairying we are already 
beginning to get on something like a sure 
foundation. Still there are mauy who are 
traveling in the same old ruts, and to 
whom a new idea is as distasteful as water is 
popularly supposed to be to a mad dog. These 
are the people who are bigoted. They have 
done the same thing in the same way ever 
since they learned it from their fathers, and 
they imagine they know all about it, despising 
not only book-learning and the book-learned, 
but all who are learned through practice and 
observation, and propose anything new. 
Hence the contradictory theories and prac¬ 
tices, of which G. A. S. speaks. Different 
sections, different localities, aud eveu differ¬ 
ent families have different traditional 
methods. Our modern facilities for travel 
and intercourse, aided by the omnipresent 
press, bring together these contradictory 
notions and the men and women who adhere 
to them. They are but notions without sci¬ 
entific foundation, so far ns their adherents 
are concerned, because they have no valid 
reason for advocating or practising them, not¬ 
withstanding some of them may be correct in 
fact. But we are gradually getting out of 
the woods, and pract’ces aud theories will 
henceforth grow less and less contradictory, 
and “fashions” in butter making, as the cor¬ 
respondent referred to calls them, will less 
and less prevail. 
The dairyman of the future who achieves 
success in this business has got to be able to 
give an intelligent reason for everything that 
he does. Then G. A. S. would not think of 
asking such a question as this; “Who knows 
best bow to make and salt butter—the men 
who write for the papers, or the women who 
have made butter for 25 or 30years?” The er¬ 
ror w hich prompted this question was the as¬ 
sumption that 25 or 80 years of experience 
necessarily does what it ought to do—give 
definite know ledge. The fact is that nine out 
of ten of the men and women who go through 
the routine processes of butter-making know 
no more about the business at the end of that 
time than the drudge who drives shoe-pegs 
all his life knows about shoemaking. They 
learn not hing by experience except a little 
more skill in the same methods of manipula¬ 
tion. They have the opportunity to learn— 
they dw r ell in one of Nature’s great labora¬ 
tories—hut, like the janitor who sweeps the 
halls of the same college for a third of a cen¬ 
tury, they end in the same profound ignor¬ 
ance with which they began. Hence, 25 or 30 
years’ experience in butter-making may re¬ 
sult in no sort of improvement or valuable 
knowledge, but only confirm old errors aud 
make a bigot still more bigoted. 
A bright hoy or girl, under the tuition of a 
dairyman who is thoroughly posted, will learn 
more about butter-making in 25 or 30 days 
than your chronic bigot will in as many 
