NEW YORK, AUGUST 28, 1886 
PRICE FIVE CENTS, 
$2.00 PER YEAR. 
Entered according to Act of Congress, In the year 1886, by the Rural New-Yorker In the office of the Librarian of Congress at Washington. 
we know no better cross than the Jersey, un¬ 
less it be Guernsey, for a family cow. 
resist the process of evaporation. The reason 
it does not digest easily, is, that it is short of 
fat to act as a lubricant. Two kinds of milk 
different in butter-fat, make a cheese different 
in butter-fat, as inevitably as alloy incorpor¬ 
ated with pure gold, compromises its purity. 
Let the Holstein fraternity address itself to 
the sensible and honest work of developing 
some of their magnificent cow-frames into 
producers of milk as rich, proportionally, in 
butter-fat, as the common cow gives, and we 
will have respect for them, aud bid them God¬ 
speed. A few have done this already, unless 
the world is fuller of able-bodied falsifiers than 
I wish to believe. But when they attempt to 
crowd the fallacy down our throats, that low- 
grade milk will make high-grade cheese, and 
try to persuade the dairymen to believe so, 
the}' insult the common-seuse obevery cheese- 
maker who ever made the milk of the same 
cows into cheese in both the Spring and Fall, 
and saw the difference in the yield and quality 
of the cheese. “Grapes do not grow from 
thorns, or figs from thistles.” “badger.” 
PASTURING COWS. 
and half worn-out soils now the rule on most 
farms. 
Conceding that mix ed grasses a found in 
the best pastures do contain everything in the 
best proportion for making perfect milk, yet 
in proportion to its bulk, the amount is so 
small that the cow cannot eat and digest 
enough to furnish her with enough of these 
elements to enable her to produce a maximum 
yield of milk, butter or cheese. This is clearly 
shown by the numerous tests of cows both for 
milk and butter yield, which have been made 
in the past year or two. In every case the 
best results have been reached only when the 
cows have had rich foods of some kind to supple¬ 
ment the pastures or soiling when green for¬ 
age is given. I have also proved it to my own 
satisfaction by feeding my cows a daily ration 
of a mixture of bran, oil meal mew-process) 
and corn meal. This is fed at night, at milk¬ 
ing time, and is given dry, although I have no 
doubt it would produce better results if made 
into a mash and allowed to soak for a few 
hours before it is eaten. It largely increased 
the product of butter on the flushest feed and 
now that the pastimes are suffering from 
drought it would double the product. This is 
with me no new experiment as I have prac¬ 
ticed it often and always with the same satis¬ 
factory results. 
HOLSTEIN-FRIESIAN COUNTERBLAST. 
M ill those apostles of the Holstein-Friesian 
breed who keep talking and writing about the 
unchurnable butter-fat or “richness” there is 
in their milk, which, because of the minute- 
uess of the butter globule, as they allege, will 
not rise when the milk is set for creaming, 
but. which they allege, is utilized when the 
milk is devoted to cheese-making, explain 
how it comes to pass that the Massachu¬ 
setts official chemical analysis of Hol¬ 
stein milk yields only 8.89 per cent, of fat, 
while the Mass. Jersey milk yields 4.84 per 
cent. The story about there being elements in 
milk that vanish in the hands of a chemist and 
a butter-maker, and “materialize” in the 
hands of a cheese-maker, is good “flap-doodle” 
to feed fools with. Square honesty is the 
best policy. If neither a common churn, nor 
a chemist, nor an oil test churn cau make but¬ 
ter fat “show up” in “common scrub” propor¬ 
tions in Holstein milk or cream, how metallic 
is the “check” that assumes that in some 
charmed way it puts in an appearance in a 
cheese!—as though rennet had more than mor¬ 
tal power to evoke something out of air, to 
abstract something from nothing! 
Cheese is a solidification of the elements in 
the milk of which it is made, commingled 
with a pei* cent, of water. Rennet is no crea¬ 
tor of solids. All it can do is to seize, for the 
THE HOLSTEIN-JERSEY /CLOVER. 
The cut of Clover (owned by Col. Chas. D. 
Miller, Geneva, N. Y.), in this week's Rural, 
(Fig. 338), though quite attractive, fails in 
doing justice to the subject, particularly in 
the head and hind-quarters. Clover’s head is 
strong and vigorous, with the perfection of 
fine finish, not perceptible in the cut. The but 
appears in the cut round and full, which for¬ 
mation is technically known us “pumpkin 
but. 1 ' This is not true of Clover, as she is 
straight and well formed in the hind-quarters. 
The picture was drawn from an inferior photo¬ 
graph, in which the cow was very poorly 
placed. 
PEDIGREE. 
Holsioin, V Rip Van Winkle, y Friesland Bell 
, Stcntor. \ \ 
Clover, • (Dowager, ( Fraulelu. 
(Jersey Buttercup. 
Clover's dam, Buttercup, a full-blood Jersey, 
was sent, to Peterboro, Madison Co., N. Y., as 
a calf, where she was raised. She has dropped 
seven fine calves, all sired by full-blood Hol- 
Buttercup gave from 30 to 33 
Dande- 
owned by Malcolm 
gave 4*3 pounds 
J. s. WOODWARD. 
stein bulls, 
pounds of milk per day at her best, 
lion, her second calf, 
Forbes, Esq., Milton, Mass,, 
in a day as a two-year-old, and 50 pounds at 
maturity. Strange to say, the quantity was 
not only greater than that produced by her 
full-blood Jersey dam, but her milk was of a 
richer yellow color. Clover was the next calf, 
and has grown into a wonderfully attractive 
and useful animal. Her greatest day's milk 
record is oD pounds, and her milk is very rich. 
The sire of Clover (Steutor) is half brother to 
Echo, so she comes 
naturally by good 
milking qualities. 
The third heifer 
aud fourth calf But¬ 
tercup had was 
Tansy, sired by Con- A 
queror, the great es- 
* cutcheon bull. Tan¬ 
sy’s escutcheon is 
enormous. W 
The fifth calf was 
the heifer Butter- 
wood, also sired by 
Conqueror, aud now 
owned by Chas. P. 
Bowdlteli, Esq., 
Boston, Mass. : 
Daisy, the next 
heifer, was very . y v:/-Un¬ 
promising, and 
milked 80 pounds in j 
a day as a two-year- A 
old. This heifer is , U.-\y < v * 
owned by Mr. Clif- JK 
ford Wataonj Mil- 
ton, Mass, nfiatle, ’ ’ 
sire Hullenmii. was * 
the next heifer, Jyl 1 
which is very fine 1 
and promising, own- - yW / fe 
"d by Di'ini Sage. 
could not drink all 
^ier milk. She and 
all the others are ex- 
cellent milkers aud 
muko most useful 
family cows. Their i>6 * 
color is invariably J? c ) 
black or black-and- 
■white. If one desires 
cross-bred Holsteins 
GIVING EXTRA FOOD WHILE AT GRASS. 
It has been conceded that inasmuch as 
grass is a complete food, containing the albu¬ 
minoids and carbohydrates, as well as the 
mineral elements of animal growth in the 
proper proportions, therefore stock, and espec¬ 
ially cows, when at pasture, need nothing be¬ 
sides what they cau pick, to produce the 
largest amount of milk, butter, or cheese. 
From the experience of several years I am 
convinced this is not true, even when pastur¬ 
ing on the most luxuriant growth of the rich¬ 
est fields, let alone when running on the old 
WILL TT PAY? 
This is the question first asked, and one very 
pertinent, for butter is at present very low 
and few wish to increase the production unless 
it can be done at a price yielding a small 
profit, or a t least without loss. When running 
at pasture the maintenance ration must first 
come from the food, aud the butter made is 
surplus product; so that when extra food is 
given, if the cows are able to digest and assimi¬ 
late it. the whole available nutritive value 
r should be returned 
in the churn, if 
making butter, and 
I think that two 
IKiumis of bran, one 
pound of new-pro¬ 
cess oil meal anil 
two pounils of corn 
meal, mixed aud 
fed daily to a fairly 
good cow, will give, 
on an average, an 
increase of at least 
four pounds of but- 
* ter pier week. In 
f fact, it has done 
much better than 
this with me this 
year. Now this ra¬ 
tion cost at the 
prices paid here for 
the various foods, 1.3 
cents for the bran, 
1.2 cent for the oil 
meal and 1.9 cent 
for the corn meal 
daily, making an 
X ,V ' ; • aggregate cost of 30 
V ' ..' :y ' cents per week. 
,'y \ - Now suppose I sold 
the butter in our 
V * local market at only 
„ 12 cents per pound 
(the lowest price) I 
should get 48 cents, 
y ' ; ’ ( > or a profit of 18 
' cents on each cow. 
U But we must not for- 
J/r'J U : > 
: .- get that my land 
must fed, and 
that the above food 
is all returned to 
the soil except what 
little enters into the 
HOLSTEIN-JERSEY COW 
