462 
THE BUBAL. WEW-YOBKEB. 
JULY 27 
Then see that he is ready to do for you what 
you taught yesterday, if he is, then add 
another lesson. 
If you desire a substantial growth and good 
development you must combine both warmth 
and comfort with feed. The stable should be 
free from all direct or cool draughts, and the 
temperature should be as nearly uniform as 
possible—never going down to the freezing 
point. Daily exercise is essential; but if he 
is left loose in a box-stall or in a yard he will 
of necessity get considerable; still this is not 
like that in the open air. You may commence 
at a very early age to use the bit and lines if 
you desire; but I am partial to “whip train¬ 
ing.” I always know I have the complete 
confidence of my colt; then I take some sim¬ 
ple thing, and having made a success of it, 
leave him, never working him any considera¬ 
ble length of time at first. As one ad¬ 
vances, the lessons may be longer. ’Tis an 
easy matter to teach a colt to turn around, to 
back, etc., with the whip. You may begin 
early to teach him to lie down and many little 
tricks—and certainly If he is of an intelligent 
nature he will soon commit them to memory 
and before you are aware of it you have a 
trick colt. 
One of the greatest stimulants to a rapid, 
healthy growth is regularity in feeding 
enough to keep up the animal.heat and supply 
Nature’s demands; but one should never over¬ 
load the stomach. Sufficient fresh water is 
also indespensable, and then thorough groom¬ 
ing. Currying and brushing should never be 
neglected for one day. One may object to 
the labor; but if two colts are fed exactly 
alike, and one goes without the grooming, 
while the other is regularly groomed, the lat¬ 
ter shows an improvement of more than 10 
per cent, over the other and the difference 
between the beauty of the one and the shabby 
looks of the other will repay all trouble. 
Chautauqua County, N. Y. 
THOROUGHBRED STALLION TRUEFIT. 
Our picture of this animal, see Fig. 184, is 
reengraved from The London Live Stock 
Journal. He is an excellent type of a breed 
of horses that have brought fame and fortune 
to English breeders. Trueflt is now nine 
years old and has won many battles on the 
track. He is now used in the Stud of Mr. W. 
Burdett-Coutts where he gives promise of 
great suceess as a sire. 
Early Sweet. The kernels figured light colored 
are pure white, nearly as smooth as grains of 
flint corn, only showing a slight folding of the 
outer covering, and are hardly as large as the 
other kernels on the ear, all of which ap¬ 
pear like grains of pure Triumph Sweet 
Corn (b. i 
Number 3 was produced on a stalk of Tri¬ 
umph Sweet, white, and was cross-fertilized 
by Smedley Yellow Dent. Nine of the 22 ker¬ 
nels on this ear appear to be unmixed kernels 
of sweet corn, (c, c,) while the other 13 (d, d,) 
all show signs of the cross. Some of these are 
nearly smooth, tut most of them are more or 
less wrinkled. 
Number 4 grew on a stalk of.Crcsby’s Early 
Sweet, white, and was fertilized by pollen 
from a flint variety, Squaw Corn. Two-thirds 
of the kernels (/, /,) are light-colored, only 
slightly dented, and appear much more like 
flint than like sweet corn. The other one- 
third (g, g,) are wiinkled like kernels of sweet 
corn, with no grddation between the two. 
Number 5 represents an ear which grew 
on a stalk of Mammoth Sweet Corn, 
white, and the grains were artificially 
fertilized with pol.'en from Black Mex¬ 
ican Sweet. Some kernels (x, x.) on 
this ear are as light in color as those on ears 
of unmixed Mammoth Sweet Corn, others (y, 
y,) are nearly or quite as dark as any on ears 
of unmixed Black Mexican Sw r eet, and there 
are all gradations of color between these two 
extremes. 
Number 6 grew on a stalk of Long’s Ear¬ 
ly, No. 45, which stood but a few yards from 
the plot of Black Mexican, and was left un¬ 
covered. About one-third of the grains (h, h,) 
show the Black Mexican cross in all shades of 
the mixture of the two colors. The other 
two-thirds show no Black Mexican cross, but 
a few nearly white grains (i, ?,) indicate that 
pollen from another white variety had some 
influence. 
Number 7 was also produced by a stalk of 
Long’s Early and was also uncovered. Be¬ 
sides various grains (j, j,) showing the Black 
Mexican cross and others showing a cross 
with a whiter variety of sweet corn, there is a 
grain at z, which is a typical j ellow dent 
grain and seems to have been produced by 
pollen of a yellow dent variety at least 10 rods 
to the eastward. It is proposed to continue 
these experiments at “ breeding corn,” and 
farmers in various parts of Minnesota are re¬ 
quested to send to the station ears of any 
varieties that are considered particularly well 
adapted to their parts of the State. 
firifr Crops. pivinj 
CROSS-FERTILIZING CORN. 
In the last bulletin issued by the Minnesota 
Experiment Station, Mr. Hays, the assistant 
in agriculture, gives the result of some experi¬ 
ments on corn. After giving an idea of the 
possible value of new varieties of corn, he 
describes the botanical characteristics of the 
corn flower. This is a subject the R. N.-Y. 
has had much to say about. The chief point of 
interest in Mr. Hayes’s article is the excellent 
illustration of the results of his crossing. We 
give this picture at Fig. 185. The agricul¬ 
tural department at the station was testing 
about 50 different varieties of corn for ensil¬ 
age, so that it was possible to secure a wide 
range for the experiment in crossing. Ab^ut 
100 sets were covered with bags a few days 
before the silks appeared. Pollen from se¬ 
lected stalks was dusted upon the silks after 
these had reached the proper stage. The 
bags were then adjusted and left until all 
danger of other pollen entering had passed. 
Cloth bags were thought to be better than 
those made of paper. Many of the ears that 
were covered by bags showed signs of being 
crossed by third varieties. Probably the 
pollen was mixed before it was applied. 
In the picture, Figure 185, Nos. 1, 2, 3, 4 and 
5 were covered with bags, while 6 and 7 
were allowed to become fertilized in the nat¬ 
ural way. Number 1 represents an ear grown 
upon a stalk of Mammoth Sweet Corn. It 
was cross-fertilized with pollen from a stalk 
of large yellow dent corn from seed grown in 
Australia, formerly taken there from Illinois. 
The kernels shown to be of light color (a, a,) 
are light yellow and as smooth as grains of 
flint corn. There are only 15 of these grains 
on the ear, and only one or two show clearly 
the dent form. These grains vary in color 
from nearly the deep yellow of the male 
parent to the light straw color of the female. 
A few kernels show that Black Mexican 
pollen from the adjoining plot reached the 
silks of this ear. All other grains on the ear 
appear like the grains of Mammoth Sweet 
Corn. 
Number 2 is a cross between a large white 
dent, White Giant Normandy, and Crosby’s 
BRITISH DAIRY ASSOCIATION 
PROFESSOR J. P. SHELDON. 
A visit to the homes of the Galloway and 
Ayrshire ; Cheddar cheese-making ; its 
adaptability to various soils, climates and 
countries; its great extension in Great 
Britain; cheese exclusively a “dairy” 
product; crop rotation in a Scotch dairy 
district; the Ayrshire the prime favorite 
in her original home; the best cow for 
cheese-making; excursions of the British 
dairy farmers; their advantages. 
The British Dairy Farmers’ Excursion and 
Conference, which is now an annual and most 
interesting feature in the transactions of the 
association, was this year laid in the South¬ 
western counties of Scotland,—the classic 
land of Burns, the home of the Ayrshire cow! 
This corner of “bonnie Scotland” is often 
spoken of as Galloway, just as one would 
speak of the north of Ireland as “ Ulster,”and 
of your Northeastern States as “ New Eng¬ 
land ;” but in refeience to Galloway the name 
does not indicate a province composed of a 
number of counties, as is the case in Ireland. 
Here, indeed, it is that we find, especially in 
the counties of Dumfries and Kirkcutbright, 
the Galloway polled cattle in all their sable 
glory, the home of the Ayrshire being chiefly 
in the counties of Ayr and Wigton; and 
here it is that we see as good a system of ara¬ 
ble dairy farming, and of Cheddar cheese¬ 
making as can be found anywhere in Great 
Britain. 
In this part of Scotland it was that the late 
Joseph Harding of Somersetshire, the apostle 
of modern Cheddar cheese-making, implanted 
the system which, more than any other, has 
proved its adaptability to various soils, cli¬ 
mates, and countries, viz., the Cheddar sys¬ 
tem. Mr. Harding was employed to introduce 
into this essentially cheese-producing district 
the system and method which had already at¬ 
tracted so much attention, and right well he 
did his duty. Addressing an audience in 
Ayrshire, in 1854, he said—speaking of differ¬ 
ent pastures, systems of farming and climates 
—“I will take the milk from any of them, 
and make the same cheese anywhere. Cheese 
is not made in the field, or in the byre, or even 
in the cow—it is made in the dairy.” In this 
cosmopolitan adaptiveness, then, of the Ched¬ 
dar system of cheese-making, Harding was a 
firm believer at and before the time when 
Jesse Williams started the first cheese factory 
in America. 
There are many large dairy farms in Ayr 
and Wigton, and the land is to a great extent 
under arable cultivation. The Ayrshire is the 
universal cow in these counties, and it is not 
at all uncommon to find herds of 50 up to 200. 
The soil for the most part is a rather light, 
friable loam, and it is managed, generally 
speaking, on a six-course rotation, viz: one 
year oats, second year green crops, third year 
oats, followed by three years’ grass. With 
the second oat crop the grasses are sown, con¬ 
sisting of Rye Gras®, Cocksfoot, Timothy and 
clovers, and they come into pasture the fol¬ 
lowing spring. The land is well farmed, and 
weeds of all kinds find no quarter there. 
These temporary pastures, in fact, are cleaner 
than permanent ones, for all weeds are eradi¬ 
cated at all events once in six years, and fresh 
grass seeds are sown. 
The Cheddar system has completely sup¬ 
planted the old Dunlop mode of cheese-mak¬ 
ing, and many of the farm dairies are little 
factories, equipped with every convenience, 
and scrupulously cleaD. The cows on many 
farms are let to a “bower,” who makes the 
cheese; the farmer receives, in payment for 
the season’s milk, generally about 480 pounds 
of cheese per cow, the surplus over and above 
this quantity being the bower’s pay and 
profit. A so-called “hundredweight” of cheese 
is 120 pounds in this country generally, in 
Cheshire it is 121 pounds. It speaks well for 
the milk-yielding capacity of the Ayrshire 
cow in her own habitat, that, over and above 
four cwts. of cheese in the season, she will 
yield sufficient to pay the cost of making the 
season’s cheese, and a profit besides; for to do 
this, the average yield of milk per cow cannot 
be far short of 600 gallons. We may admit, 
indeed, the Ayrshire cow to be the best cow 
in existence for cheese-making purposes; and, 
as a matter of certainty, she will—size and 
weight of cow being taken into consideration 
—yield more milk than the cow of any other 
family or breed in the bovine race. 
The conference opened on Tuesday, June 
11, in the Town Hall at Stranvaer, under the 
presidency of the Earl of Galloway. First 
there were an address of welcome and a re¬ 
sponse thereto; these were followed by a 
paper on “ The best methods of feeding cattle 
for dairy purposes,” and an able discussion. 
Next came a lunch, and afterwards a drive to 
the Dunrage Creamery, to the farm of Mr. 
Frederick, whose Cheddar cheese won the 
first prize at last year’s London Dairy Show, 
and to the splendid pleasure grounds of the 
Earl of Stair, at Castle Kennedy. On each 
of the three following days a paper was read, 
followed by a discussion, and high-class farms 
were visited. Two of the four days were 
spent in Wigtonshire, and the other two in 
Ayrshire, and the conference was well attend¬ 
ed throughout. These excursions into first 
one and then another of the dairy districts of 
the British Islands, are doing considerable 
good amongst dairy farmers. They rouse up 
our sleepy ones, and set people on to think out 
the matter and to talk about it. The object 
is to create a new and active interest in dairy 
farming as a business, and in cheese-making 
and butter-making as arts closely allied. Un¬ 
less this can be done, British dairying will 
not reach the high position which our soil and 
climate place within its reach. But it is be¬ 
ing done, and there is already an advance all 
along the line, wherever the association has 
paid a visit. But the work of dairy educa¬ 
tion is perennial and permanent. Many years 
will elapse before all the dairying districts 
have been visited, and then it will be time to 
visit them over again. And again, new gen¬ 
erations are constantly springing up; and 
these need teaching, like those which have 
gone before. 
Sheen, Ashbourne, England. 
DAIRY NOTES FROM A DAIRY RANCH. 
CARE OF CREAM. 
Why butter doesn't come, and how to make 
it do so; feeds for guantity and quality of 
products; treatment of cream before 
churning; “ripening-” cream from dif¬ 
ferent milkings; temperature of cream 
all-important in churning; how to regu¬ 
late it; trouble from faulty thermometer; 
frozen cream; cream from farrow cows; 
thick and thin cream for churning. 
“Why does not my butter come?” is a 
question one often sees asked in the agricul¬ 
tural papers during the winter season. Ever 
since I was strong enough to help bring the 
butter from the cream in the old-fashioned 
dash churn, I have had more or less to do 
with butter-making, and for the last 11 years 
have superintended the churning of from 
1,000 to 1,500 pounds of butter yearly; yet 
never do I remember a churning of cream 
that did not eventually come to butter. Now 
and then a churning has been aggravatingly 
slow in showing the golden grains; but at 
last they came and with them a hard-earned 
experience that helped us to guard against a 
similar trial of patience and strength in the 
future. 
To begin with, let us presume that the cows 
are well cared for and fed on a variety of 
grain, hay and possibly roots, that they get 
salt and water regularly. All the profit the 
cow can be expected to yield to her keeper, 
in milk and butter, comes from the nutri¬ 
ment she can be induced to take over and 
above what is needed to keep her alive. 
This the dairyman understands and he acts 
accordingly. He also understands that certain 
articles induce a flow of milk without much 
improving the quality, and that other articles 
add to the richness of the milk and improve 
the quality of the butter. Among the first 
might be mentioned potatoes and bran, and 
in the latter class corn-meal and oats. After 
the milk has been strained and set with due 
regard to cleanliness, the gathering and treat¬ 
ment of the cream before being put into the 
churn, will decide how quickly the butter 
shall come, and what its quality shall be. 
Perhaps no cream will churn as quickly and 
thoroughly as that gathered from shallow 
pans where the milk has been heated until 
wrinkles began to show on the top. 
When all butter-makers used common milk- 
pans in which to raise their cream, we heard 
very little about “ripening”—in tact, the cream 
ripened as it gathered on the surface, and the 
one thing to guard against was letting it be¬ 
come over-ripe, thereby injuring the quality 
of the butter. Sweet cream requires more 
churning than sour cream; therefore if the 
cream for one churning is gathered at differ¬ 
ent times, it is necessary to stir the mass every 
time a new installment is added, and in case 
of cream gathered from the deep cans, 12 
hours should pass after the last sweet cream 
is added, to give it time to ripen, else just that 
amount of cream will go out with the butter¬ 
milk, unchurned. 
The great thing in successful churning is to 
have the cream at just the right temperature 
when commencing—60 degrees in summer; 65 
degrees in winter. Should you begin to 
churn while it is too cool it will foam and 
swell. When this occurs stop churning at 
once, and make a test with the thermometer. 
Cream needs close watching for the first 15 
minutes of churning. If it is not right, every 
turn of the crank increases the difficulty. If 
it is too cool, it will be another case of 
“ wouldn’t-come.” If agitation is persisted 
in; if the cream is too warm, before you have 
thought of the thing you find a frothy, white, 
inferior article of butter floating in the churn. 
Of course, the cream was at the right temper¬ 
ature when you commenced churning, but 
something has happened. It is a very cold 
day, and that heavy churn has acted like a 
block of ice upon the cream. You rinsed it 
with hot water, but that didn’t take half of 
the frost out of it; you make a test and find 
the cream several degrees cooler than you ex¬ 
pected. Or it is a very sultry morning and 
your thermometer tells you the temperature 
of the cream is going up. In this case put 
fine pieces of cDan ice in the cream until it is 
sufficiently cool. In the other case warm the 
cream with boiling-hot water. 
Hold the dipper of water in the left hand, 
pour it in slowly and move the dasti mean¬ 
time with the right hand. Use boiling water 
because it does no harm, and because there 
is less danger of getting the churn too full. 
If the churn does become too full, it is a sav¬ 
ing of time to divide the cream and make two 
churnings. 
It is an exceedingly tedious piece of work 
to accomplish a churning when the dash can¬ 
not come out of the cream. But suppose the 
cream has been ripened to the right degree of 
acidity, the temperature is all right, and still 
the butter refuses “to come?’’ There is a 
chance the fault may be in the thermometer. 
I once spent hours of hard w r ork trying to 
bring butter at 65 degrees till, in a fit of des¬ 
peration, I raised the cream to 70 degrees and 
soon had as nice butter as could be desired. 
The trouble was due to a faulty thermometer, 
but the churning worked well enough after 1 
had learned where the difficulty lay. While 
ripening cream, keep it as near the tempera¬ 
ture desired for churning as possible. 
Some think butter cannot be made of cream 
that has been frozen. One winter when I had 
only one pan of milk to set night and morn¬ 
ing, I sca’ded it and set it in a summer milk- 
