SEPT 3 
LIVE STOCK NOTES FOR SEPTEMBER- 
HORSES. 
The practice of turning horses out on to a 
poor, hard pasture after a hard day’s work to 
pick up what feed they can, without rest, is 
both cruel and injurious. The feed is now 
poor, and the second growth is productive of 
a profuse and weakening salivation. By what¬ 
ever cause iu this second growth this effect is 
produced it should be avoided,and only good, 
nutritious food should be given, If for any 
reason this salivation occurs, it may be quick¬ 
ly stopped by feeding a quart of dry bran or 
ground food. This subject is worthy of inves¬ 
tigation, because horses arc' undoubtedly in¬ 
jured by something iu the second growth of 
meadows. 
Errors in feeding are prolific sources of 
trouble with horses. Full feeding after long 
fastiug or severe work is injurious and pro¬ 
ductive of indigestion: so is copious watering 
soon after feeding. All these mistakes are to 
be especially avoided at this time, when hard 
work, hot weather and the weariness of the 
driver all tend to negligence. As the fall 
plowing is done this month, every wise atten¬ 
tion and precaution for the welfare of the 
teams should be taken. 
Keep a sharp share on the plow and see that 
the gearing is such as to lessen the draft to the 
lightest point, being neither too short to worry 
the plowman nor too long to add to the horse’s 
labor. Water the team moderately four times 
a day, and never within two hours after feed¬ 
ing. Give amide time for feediug and feed a 
bran mash three times a week. Carefully 
wash and scrape off every gad fly’s egg at 
noon and evening. Keep a clean stable, well 
dusted with plaster, and a clean, soft bed for 
the horses, and do not neglect to rub them 
down thoroughly before leaving them at 
night. 
Colts need goal feediug as the milk of the 
dam falls off. Crushed oats and linseed make 
an excellent substitute for milk. Brush and 
can! the colts and begin to halter-break them 
now when they can lie separated from the 
mares at night. It is a good education for 
the colts to run with the mare, on the road or 
in the field while plowing, and getroadwise 
and otherwise. Never use a whip or other in¬ 
strument for punishment of a colt. Now is 
the time to teach it horse-talk and horse- 
sense by gentle management and w ords. 
COWS AND CATTLE. 
Anthrax fever is one of the common dis¬ 
eases of cattle at this time of the year when 
the feed is becoming dry, hard and devoid of 
nutriment. One is tempted to turn the cows 
into swamp lots where the growth of weeds is 
luxuriant; hut this is provocative of these 
common disorders. The prevalent milk-sick- 
uess is about due now-, and extra care should 
be takeu to avoid running cattle in marshes, 
dried swamps, or upon laud where decaying 
organic matter is abundant. Here agaiu, er¬ 
rors m feediug are at the bottom of most of 
the troubles of the season. You ask, “What 
are we to do when there is uo other resource 
for pasturing cattle V This shows the very 
great importance of providing some fodder 
—corn espeeiall}'—for use at this season. It 
is too late for this year, but the need has been 
pointed out in good time in these bints, which 
are intended as easy lessons for guidance, 
month by month. 
Don’t let the cows fall off in milk this win¬ 
ter. If no other feeding is at hand, pull suck¬ 
ers out of the eorn and cut out all the stalks 
which have no ears and feed them. All that 
is gained now iu the coudition of cattle will 
be a gain through the winter. “Stock well 
summered are half wintered.” 
SHEEP. 
Early lambs are now to be provided for by 
selecting a good ram. Choose a kind suited 
to the circumstances. The wrong sheep are 
always unprofitable. Feed the ewes some 
grain food if they are bred this month. Avoid 
early Iambs, unless the most perfect provision 
is made for caring for them in the cold wea¬ 
ther of February or March. Where no ade¬ 
quate provision is made don’t breed the ewes 
until December, and have the lambs in May, 
separate the wethers aud lambs from the ewes 
ami keep only the breeding sheep together. 
Where the tiock is over 30 in number keep the 
ram from the ewes in the day and turn them 
together at night ouly. Smear the ram’s bris¬ 
ket with a mixture of Venetian red and oil 
when he is put with the flock each time, and 
he will mark the ewes served. Careful shep¬ 
herds who know their sheep will wuuttomake 
a note of the time they are due. A good feed 
for ewes at this time is rye, corn-meal and 
buckwheat, in equal parts, fed in troughs di¬ 
vided by partitions into spaces of a foot. Re¬ 
member the gad-fly is around this month, and 
smear tar on the insides of the feed-trough to 
protect the sheep’s noses. Look out for lame 
sheep aud when found pare the soft horn 
around the hoof and shorten the toes. 
SWINE. 
Water, pure and fresh, is indispensable 
for the welfare of hogs. The common, but 
mistaken, belief that, swine are filthy animals 
operates greatly to their disadvantage by ex¬ 
cusing the filthy ways in which they are kept 
and fed. and the worst of it all is the uu- 
wbolesome water provided—If any provision 
at all is made for them. 
Young pigs l ull led up to this time may make 
100 pounds more growth by continued full 
feeding. The next three months is the most 
profitable period of their lives if it is made the 
most of aud they are the right kind. In 
choosing boars for breeding the fact that 
great fat is no longer desirable, but meat is 
required, should lie noted. The articles on 
feeding should be well studied in this regard. 
Breeders to be kept over winter should be pro¬ 
vided with comfortable pens. Lay in a sup¬ 
ply of litter on the first opportunity. Dried 
swamp muck is the most valuable and useful, 
aud the present month is a good time to dig it. 
For early spring pigs to be made into pork 
next fall couple the sows this month. Sows 
farrowing this month should be mated again 
the ninth day after. 
Pain) fyisban'Dnj, 
WRINKLY CHEESE. 
T. D. CURTIS. 
Mr. J. P. A., of Tallahassee, Fla.,writes that 
he is making cheeses, weighiug from five to 
seven pounds, from Jersey milk. He uses one 
of the very best brands of rennet, but is trou¬ 
bled with the wrinkling of the faces of some 
of his cheeses, which iujures ILieir market 
value, while the rinds of the other cheeses are 
smooth and all right. He wishes to know 
what is the matter. It is justly to be in¬ 
ferred that the wrinkling is accompanied with 
depreciation of quality in accordance with the 
reduction of price, as the external appearance 
of cheese does not much, if any, injure its sale 
if the trier shows the quality to be all right. 
The only cause for such wrinkling of the face 
of the cheese, that we have observed, is too 
much a.-id, which may be developed in two or 
three ways. The first is by developing too 
much acid before the whey is drawn from the 
curd. The second is like to this, and results 
from letting the temperature run down while 
the curd is iu the whey, when the curd be¬ 
comes w hey-soaked and sour. The third is 
by too low and variable a temperature in the 
curing-room, the cheese gradually takiug on 
an acetic fermentation. All cases of corru¬ 
gated surface, that we have seen, we have been 
able to trace to one of these causes. Too low 
a temperature in the curing-room would hard¬ 
ly seem likely to be experienced so far south 
as Tallahassee, but a variable temperature 
might, if the curing room is not properly con¬ 
structed. But both or either of the first and 
second causes ought operate in Florida or any¬ 
where else ou the globe. Not knowing Mr. 
A’s process of manufacture, of course we 
cannot say positively that either of these 
causes operated to sour his cheeses and 
wrinkle their surfaces. We can only 
conjecture, and leave it for him to de¬ 
cide the probabilities of the case. Such trouble 
as be complains of is common with those who 
pursue what is known as the “acid process” 
of making cheese—that is, of allowing the 
w T hcy to take on acid before it is drawn from 
the curd. The writer experienced that trouble 
as far back as iu lNGfi and 1307, when working 
by the acid process, and he had cheese in the 
early spring, in an open curing-room, yet sour 
and wrinkly because the temperature of the 
room was too low for curing. The cheese was 
clammy, had a decided vinegary taste, and, 
when finally cured, wus d y and crumbly, and 
lacked fat. the fat having in a measure been 
destroyed by the action of the acid. 
We think Mr. A’s wriukly cheese was too 
hard and dry. If we have divined the evil 
there is au easy way for him to avoid it. Let 
him work by what is known as the “sweet- 
curd” process, but which is as much a sweet- 
whey process, and lie will have no trouble 
from too much acid. This process does not 
get rid of acid, but it limits the amount and 
reduces it to the minimum. As soon as the curd 
becomes firm enough, draw off all the whey 
except just enough to freely float the curd. A 
portion of the whey, if convenient or desira¬ 
ble, may be drawn sooner. Then keep up the 
temperature, with occasional stirring, to about 
95 degrees—never lettiug it get below 90— 
until there are signs of a slight acid. Be sure 
and draw the whey soon enough so that the 
acid will not get the start. After the whey is 
drawn the curd may lie any length of time, 
at a temperature above 90 degrees, without 
injury, aud it should be. left in this 
way until the acid has thoroughly 
developed. The digestive or cheesing process 
will go on all this time, aud there is no dau- 
ger of the curd getting too sour. All the 
milk sugar (lactose) there is in it will turn to 
acid, and as most of the sugar is drawn off 
with the whey, there is not sugar enough re¬ 
maining to (lo any harm; whereas, wheu the 
curd is covered with whey, the acid in the 
whey will attack the phosphates and finer 
oils, aud destroy them, or they will run off 
with the whey when it is drawn. But with 
the curd freed from the whey, anil containing 
only the small percentage of sugar that un¬ 
avoidably remains m it with the moisture 
which it contains, the phosphates aud fats are 
but slightly disturbed: and as none of them 
are worked out with the whey, they, in the 
process of curing, revert to their original 
condition, and fill their office of enriching 
the cheese aud rendering it more digestible, 
more palatable, aud more nutritious. If our 
correspondent will follow these suggestions 
and be sure to draw his whey sweet, while be¬ 
ing careful not to let the temperature of the 
curd get below 90 degrees until ail the acid is 
developed, and then puts it to press at a tem¬ 
perature not above uor much below 30 de¬ 
grees, he w ill have no trouble with wriukly' 
cheese. He ought to make a fancy article out 
of his Jersey milk, aud to get a fancy price 
for it. 
About 5,000 capons are sold in this city an¬ 
nually, aud mostly during the months of Jan¬ 
uary, February aud March. Probably more 
could be sold a month later if they w'ere to be 
had, but geuerally the supply is exhausted by 
April 10th, There seems to be an appropriate 
season for capons, as there is for anything 
else, and roast capon on the Fourth of July 
would lie as much out of place ns straw berry 
shortcake at Christmas. Until January there is 
a full supply of chickens large enough for 
roasters. Theu they are gone. Iu April come 
early chiektns, so that capons fill a vacancy 
in the market which could uot otherwise be 
well supplied. 
The average price is about 22 cents per 
pound for good ones, but if very nice and 
large they will bring 24 ceuts. I have fre¬ 
quently paid this price for extra fine lots. 
They should weigh 13 pounds or upwards per 
pair, ami we sometimes have them tip the 
scales at 20 pouuds per pair; hut this is un¬ 
usual. They bring rather a higher price tban 
“Philadelphia chickens” (so-called)—say two 
to four cents more, aud being so much larger, 
of course they put a good deal more money in¬ 
to the pocket of the breeder. Were they not 
capouized, they would at that age be termed 
“old cocks,’’ and bring only eight to 10 cents 
per pound. “Slips,” t. e.. erowers not complete¬ 
ly capouized, will bring about 13 cents per 
pound for good ones—aud a uood slip is worth 
more than a poor capon. 
The Plymouth Rock, Light Brahma and 
Partridge Cochin make fiue capons. So does 
a cross between Light Brahma hens and a 
Plymouth Rock cockerel or cock. Wo thou 
have the quickly maturing quality of the 
Plymouth Rock combined with the superior 
size of the Light Brahma. We have never 
yet seen really fine capons go begging for 
customers, uo matter what was the condition 
of the market. We receive our best capons 
from New Jersey—Burlington aud Cumber¬ 
land Counties. They euu be equally well pro¬ 
duced in New Eugland or New York, if good 
breeds are selected, and capouized early and 
well, and takeu good care of; but most oper¬ 
ators hereabouts make more “slips” thau ca¬ 
pons. I should think Long Island would be a 
fiue place to ruise them at a profit. About as 
good a wuy as auy is to hatch the chicks cur¬ 
ly ia April aud kill the capons iu February. 
True, they would be larger if hatched in 
March, but they would bring so much us broil¬ 
ers that it would not pay to keep them for ca¬ 
pons. We are very firmly of the opinion that 
the best way for farmers or others to dispose 
of them, would be to send them to some coiii- 
missiou house which made a specialty of asuni- 
lar line of goods. A hotel steward prefers to 
purchase of some part}' who can furnish him 
with his entire supplies throughout the year, 
aud I remember uu instance where one of 
them selected from our store the identical lot 
of chickens (aud nice ones, too) which the own¬ 
er attempted to sell to him a few hours previ¬ 
ous, but could not succeed in even obtaining 
an audience. w h. r. 
BUTTERMILK FOR CHICKS. 
I feed my buttermilk to the chickens, and 
they do well on it. There is au “old saying ” 
that hens fed on buttermilk will grow weak 
in the legs. My heus are uot troubled iu that 
way. I figure that it pays better to feed the 
buttermilk to chickeus thau it does to give it 
to the pigs. Many farmers near New York 
do not attempt to raise their laying poultry. 
They buy the live poultry offered in the city 
markets and trust to luck. Such birds may 
prove good layers aud they may uot lay au 
egg all winter. E. a. j. 
Bergen Co., N. J. 
Thorough preparation—clean seed—feetil 
izers — grass-seed i n g. 
t. b]' terry. 
It is nearly time for wheat sowing agaiu. 
The wide-awake farmer is already thinking 
over bow he can best fit the ground, accord¬ 
ing to our present knowledge: how much seed 
he shall sow, aud when and how deep, and 
many more such questions. There certainly 
is no more important point than the prepara¬ 
tion of the soil. How tunny farmers make as 
good a seed-bed as they possibly can? Well, 
in a ride of a few hundred mile , last fall, 
after seeding, the writer saw a good many 
fields where lumps were the rule and mellow 
soil the exception. He just longed to get out 
and run the roller aud harrow over them, and 
fit one acre as well as possible, so that the 
farmer might see the difference in growth. 
There are many fields of wheat put iu, where 
a very little extra tillage would increase the 
yield from two to five bushels per acre. In 
my own experience I have twice increased it 
10 bushels by thorough preparation alone. 
This was years ago w hen we sowed on sod 
ground. My greatest success with wheat has 
been after early potatoes. A manured clover 
sod is turned over for the potatoes. The soil 
is thus kept constantly worked about once a 
week all summer. After the potatoes are dug 
the disc barrow is drawn over the field length¬ 
wise aud crosswise, until the vines are all cut 
up (weeds we do uot raise) and buried. Then 
come roller and smoothing harrow. Such 
tillage has brought as high as 35 bushels of 
wheat for five to six years iu succession. No¬ 
tice, the ground is uot plowed after the pota¬ 
toes. That would be wrong. Many are now 
raising grand wheat al ter corn iu just this way 
without plowing. But whatever the previous 
crop, keep the tools agoing over the ground 
uutil it is perfectly mellow and as line as you 
eau make it. I like it so firm that the hoises 
will hardly mark where they step, when dull 
ling, aud still fine and mellow enough for the 
smallest garden seeds, “ Will not a heavy 
rain soon alter sowing run this tine soil to¬ 
gether and make it worse for the crop thau 
though the field had been left rougher?” 
Yes, there is a possibility of this on some soils, 
but iu the long run you had better take the 
chances. There is a possibility also that in a 
dry year wheat ou lumpy ground will not 
Come up well. It. may dry out, while doing 
nicely on fine, mellow, firm soil. Take this 
precaution : if possible sow just after the 
heavy raiu. 1 would wait a week for it if I 
felt pretty sure it was coming. 
1 cannot leave this vital poiut of thorough 
preparation without specially urgiug every 
reader of the Rural to put in at least u part 
of his wheat, if he will or cannot all, iu the 
most thorough manner. Next fall, when you 
feel like thanking me, do it by telling the re¬ 
sult to your neighbors. It isn’t the number of 
acres one has in that brings the profit, but 
the number of bushels per acre. Too many 
forget this and have put iu a good many' 
acres. I have a friend in Western New 
York who decided, two years ago, to put iu 
less than half the usual number of acres, but 
to put just as much work (axul manure too, I 
presume) on to them as he had been iu the habit, 
of putting ou the greater number. The re¬ 
sult was, last fall, that he had, probably, the 
largest wheat crop iu that vicinity—over 50 
bushels per acre, as his near neighbors told 
me. 
On my farm a bushel of good seed put in 
the ground from the 10th to the 15th of Sep¬ 
tember, gives as good results as more. This 
for Fultz wheat. I do uot want it put iu 
more than one inch or out -and-a-half inch 
deep, and theu I would not, under an}' cir¬ 
cumstances, sow anything but absolutely 
clean seed. It is wretched business manage¬ 
ment to sow foul seed, aud still mauy other¬ 
wise good farmers will do it. They sow chess 
and then argue that it will never grow from 
