THE RURAL NEW-YORKER. 
sept as 
At the recent auction sales of Herefovds in 
England, prices were unsatisfactorily low. On 
August 19, at the sale of the Bage and Shen- 
more herd of 70 head, founded in 1842, the 
highest price was 40 guineas—§204. At the 
Slowes Court sale of 125 head on August 22, 
the highest figure for a cow was 41 guineas— 
$209—though several others brought, 80 guin¬ 
eas—$145. The top price for a bull was 66 
guineas—$824, At the great sale of Crome 
Court on August 26,100 head were offered, 
1,000 guineas being the reserve price placed on 
Good Boy, and 150 guineas the reserve on 
Gold Treasure, both famous prize-winners; 
but no one cared to pay either figure. The 
best prices for cows were 50, 40, 88, 37 and 
81 guineas; and for bulls, 00, 40 and 36 guin¬ 
eas. A number of cows and balls were with¬ 
drawn from sale or remained unsold because 
of the poor prices. 
At the sale of the Burnside herd of 74 Short¬ 
horns, on August 17, the highest-priced bull 
brought 168 guineas—$856.24. The highest- 
priced cow, Princess loth, two-year-old, was 
bought, for Buenos Ayres, for 100 guineas— 
$511., the 74 cows and bulls averaging £33 5s. 
4d.— $160.50. 
Some people think that nothing but still, 
cold weather will hurt stock. They make a 
great mistake. The cold, drizzling rains that 
come every Fall do more damage than the 
frosty weather of Winter. If cattle ever need 
shelter it is when these cold rains come. Re¬ 
member it, farmers, if you want the cows to 
have any shape to them next Spring, c. e.e. 
Hillsborough Co., N. H. 
DAIRY NOTES. 
T. D. CURTIS. 
INDIVIDUALITY OF ANIMALS. 
The individuality of animals is not suffici¬ 
ently considered. Hence too much stress is 
laid upon the performance of individual cows 
as a test of the characteristics and value of 
the breed to which they belong. The fact is 
that there is about as much difference bet weeu 
the individuals of a breed as there is between 
the several breeds, ami the individual is con¬ 
stantly changing with the different periods of 
lactation, and from year to year. This change 
can he seen in both the quality and quantity 
of product. Hence, aside from the general 
appearance, the characteristics and value of 
any breed of cows can be properly judged 
only by the performances of a large number 
of such cows under well-known natural condi¬ 
tions. 
DIGESTIBILITY OF MILK. 
It appeal's that the digestibility of food de¬ 
pends largely on the availability of the fats 
w’hiehit contains, and these fats must be pres¬ 
ent in due proportion. Milk is now under¬ 
stood to be an emulsion of fats, sugar and water 
w r ith caseous and other nitrogenous materials, 
including some mineral ingredients. The 
caseous matter is held in imperfect or partial 
solution, and hence the white or opaque ap¬ 
pearance of the milk. The fat exists in the 
milk in minute microscopic globules, not cov¬ 
ered with a caseous or other membrane, as 
supposed until recently, but with the 
albuminous or more viscous materials natur¬ 
ally adhering to them. Now, digestion de¬ 
pends on the reduction of all the ingredients to 
minute particles so that they cau be dissolved 
by the digestive fluids, and put iu a condition 
.for their absorption by the millions of little 
capillary duets that line the intestinal canal, 
that they may thus enter into the general circu¬ 
lation to nou risk the needy organs. Hence,the 
conclusions gradually being reached by some 
who are acknowledged as authorities,that milk 
which contains the smallest butter globules is 
the most easily digested. It appears reason¬ 
able, and it will not lie surprising if full 
investigation shall demonstrate this to be a 
act. If so, it will give additional value to 
the milk of some breeds that have heretofore 
stood in popular disfavor because of the small¬ 
ness of the fat globules which it contains. It 
is even asserted that the butter made from 
cream composed of small globules of fat is 
more easily digested than that made from 
ci'eam composed of large* globules of fat—and 
this with all due respect for the little Jersey. 
CUM GRAND SALIS. 
Some very queer things are claimed for 
dairy salt, and thut which should be generally 
considered a defect is sometimes commended 
as a desirable quality. For instance, we are 
told that a certain salt added a specified 
amount more of weight to flutter, wheu used 
in equal quantity, than another kind, and 
this is considered favorable to the former 1 If 
the treatment is precisely the same, all that is 
shown is that one salt is less soluble thau an¬ 
other, and the best, butter makers have always 
considered that salt the best, all other things 
being equal, which dissolves the most readily. 
In cases of difference of weight caused by the 
use of different makes of salt, one of two 
things must happen—either the most, soluble 
salt is foolishly wasted by too much working 
of the butter, or too much of the other salt, is 
retained iu the butter in an uudissolved con¬ 
dition. The most soluble salt requires the 
least working, and is, therefore, the most 
desirable. With intelligent and proper man¬ 
agement there would be no more waste of it 
than of the harder salt, but labor would be 
saved and the grain and flavor of the butter 
better preserved. Weight, is not the most 
desirable quality in butter. 
FALL CARE AND FEED OF COWS. 
The dairyman who is most careful to fur 
nish shelter for his cows when the cold rains 
and frosty nights come on, and who feeds 
most judiciously, never letting his cows shrink 
in their flow of milk unnaturally for want of 
food or of the proper kind and proportion, is 
the one \vlio will get the most product, Such 
a dairyman is likely to mauage well in other 
respects, to work his large flow of milk up to 
the best advantage, and to get the best prices 
for his goods. To say nothing of the cruelty 
of the act, it is had policy to permit cows or 
other animals to suffer for want of food and 
shelter. Any loss in this way, hi the Fall of 
the year, puts the animals in so much worse 
condition for wintering. The loss is not only 
immediate, but is felt all through the future, 
and imposes extra cost to restore the animals 
to the condition which they could have been 
kept, in with very little more outlay than was 
incurred. 
COMMON SENSE IN THE DAIRY. 
Some dairymen are so short-sighted as to 
make very wasteful mistakes in feeding their 
herds. A common one—not so common now 
as it was once—is to feed all the coarse fodder 
the first thing in the late Fall and early Win¬ 
ter for the purpose of having the finest and 
best left for subsequent feeding. By this prac¬ 
tice, the cows not only fa il to get a proper 
variety of food all through the season of fod¬ 
dering, hut are compelled to gorge themselves 
with the coarse fodder iu order to secure nutri¬ 
ment enough, if they do not reach a state of 
satiet 3 ? and refuse to eat. The subsequent feed¬ 
ing on the better fodder may not be so objec¬ 
tionable, but fails in point of variety. Com¬ 
mon sense dictates that the coarse and fine fod¬ 
der be fed together, the one complementing 
the other and providing a much hotter bal¬ 
anced ration. The fodderings may he alter¬ 
nated. By this method the coarse fodder will 
be eaten up more closely, and both will go 
further thuu they would if fed separately. 
Thus combined, the cows will relish their food 
much better, will keep in a more thriving con¬ 
dition, and if iu milk, yield a larger and better 
product. 
SUCCULENT FOOD FOR COWS. 
Provide somewhat of sueeuleut food for 
your cows when the pastures fail and they 
must depend on fodder. Some dry feed dur¬ 
ing the Summer when the grasses are so very 
juicy, is equally desirable. It is easy enough 
to furnish the latter in the form of hay. Suc¬ 
culent, food may be silage or roots. The food 
may be drier during the cold weather than 
would be beneficial iu Summer. But in 
Winter, we ought, to aim to furnish food not 
much less succulent than fall grasses. It is 
better for the cow and for the product. 
“RICH IN CASEINE.” 
What does a certain kind of dairy writers 
and breeders of dairy cattle mean by the 
term “caseine richness’" in the milk of cer¬ 
tain breeds, by some called the “cheese cows?” 
That there is a certain percent, more of but¬ 
ter-fat, incorporated or held in natural emul¬ 
sion iu the caseine part of the milk of such 
breeds, that the best cream extracting pro¬ 
cesses will uot take out, than there is- in the 
milk of the common, or the specific butter- 
breeds, or what do they menu? That there is 
a greater ]>or cent, of pure caseine, as com¬ 
pared with the lat, than in milk that will 
yield more pounds of butter per 100 pounds of 
milk? If the first, can it be shown that case¬ 
ine, as chemically analyzed from two breeds 
differs in qualify or “richness?” If the second, 
then is there any escape from the conclusion 
that the greater per cent, of caseine there is 
in a cheese, as compared with the butter-fat 
coagulated and incorporated with it, so much 
the more does the curd take ou the character 
of skim cheese? “Richness" in cheese comes 
only from butter fat. Where does richness in 
caseine cornu? from, we meekly inquire? It 
is as absurd, iu my opinion, to talk about 
richness iu caseine, as it would be to Lalk about 
the saccharine properties of lemon juice. Tho 
breeder who commends a cow for “caseine 
richness” in her milk, is either stupendously 
ignorant, or trying to prey ou the ignorance 
of his victim. The term is as absurd as olea¬ 
ginous potash. Let farmers know this—that 
a cow especially commended as a cheese cow 
because she can’t show up in butter, is a skim- 
cheese cow, and really can’t show up in either 
cheese or butter. badger. 
Sheep ijusbanhnj. 
Notes from the Western New York Form. 
WINTERING LAMBS. 
THE requisites ok success. 
It must uot be forgotten that, no matter 
what the temperature to which ail animal is 
exposed, its bodily heat must bo maintained at 
98°, or else it suffers in health; and digestion, 
iu common with the other functions, becomes 
impaired and only loss can ensue; audtbatthis 
temperature, when no artificial heat is used, is 
kept up solely by the combustion ol’ a portion 
of the food. It follows.then,that in the too com 
inon way of wintering lambs in the open field 
or yards, a very large proportion of the food 
is thus consumed, and so far as any returns to 
the owner, it might just as well have been 
burned in a heap. Now. if the lambs were so 
housed in warm quarters that the consumption 
of food necessary to keep them warm was re¬ 
duced one-half, the other half would go to 
add to the growth, and as the quartern once 
built will lust many years, the amount charge- 
able to the lambs would be only the sum of in¬ 
terest and repairs. It will pay to build stables 
just for the saving in this direction. 
In the wintering of lambs, as in the keeping 
of other stock, a certain amount, of food is re¬ 
quired beyond that necessary to maintain 
beat iu supplying the waste of tissue in sus¬ 
taining life (in running the machine), and if 
no more tie fed than what is necessary to sup¬ 
ply this waste, the only possible profit could 
be in an increased value in Spring over Fall; 
but, as has lieen shown, a shorn yearling, if iu 
only store condition, is worth loss than the 
lamb in the previous Fall, so t hat he who win¬ 
ters in the old way 1ms to work against this 
decline. But when so fed as to become fat 
and in demand for slaughter, the spring price, 
even without the fleece, will be about the full 
value of the added weights. If the quarters in 
which the lamb is are of the best construction, 
the gain in weight will be in proportion to the 
food consumed, providing such food is select¬ 
ed aud proportioned so aa to be most conducive 
to growth; but it must uot lie forgotten that 
lambs require very different food from full- 
grown sheep. Iu the lambs there will be a 
large proportionate increase! of bone and mus¬ 
cle, as well as of fat and wool, aud our ration 
must be suited to the growth of each and all. 
After much experience, 1 have found a mix¬ 
ture containing 100 jxmmls of corn, 50 pounds of 
bran and 50 pounds of new-process oil meal as 
near the thing as any I have tried. Of this, 
beginning with a small quantity and gradu¬ 
ally increasing until they receive all they will 
eat, the average amount eaten by each per 
day will uot he far from one pound, or 180 
pounds for tbe Winter. In this ration the 
brau furnishes a surplus of the phosphates for 
the bones, the oil meal, of the nitrogenous mat¬ 
ter for the muscles and wool, and the corn, of 
the fats and carbohydrates for sustaining heat 
and furnishing fat, while the combination of 
lmy and mangels, and t he straw, which should 
be given daily, furnishes a very well-balanced 
food. 1 f the ohl-proee>s meal is used, the pro¬ 
portion must be greatly reduced, or the pro¬ 
portion of free oil will be in excess of the 
ability of the stomach to digest, aud its effect 
will Tie medicinal aud harmful, and for the 
reason that 1 can buy the carbohydrates much 
cheaper iu the corn than in the oil meal, I 
greatly prefer the new-process meal with its 
less free oil aud much larger proportion of 
albuminous matter 
The cost of material for the above mixture 
•will, at last year’s prices, be as follows: 100 
pounds of corn, 80 cents; 50 pounds of oil 
meal, 50 Cents, and 50 pounds of bran, 80 
cents, or $1.00 for 200 pounds, or 83 cents per 
hundred, or for the iso pounds eaten for the 
Winter, about $1.50. But iu addition to the 
grain, hay and straw ration, to do its best the 
lamb must have a daily feed of some green 
food. I use mangels, and feed one-half bushel 
to 80 lambs, which would require bushels 
for each lamb during the Winter, costing not 
over 32 cents. 
When sold, our account against the lamb 
will stand about as follows: 
Ml pnuuilB lamb at 4 cents.52-40 
Six months' Interest.07 
Rent of barn room. 08 
325 pounds hay at *8 per ton. 1.40 
iso pounds of feed.1.50 
iii bushels mangels.82 
Aggregate. $5.77 
To its credit there will be seven pounds of 
washed lamb’s wool, worth, even at last Win¬ 
ter’s very low prices, $1.40; 95 pounds of fat 
lamb, 5 1 cents, $5.25; making an aggregate 
of $6,625, and leaving a net profit of cents 
per head, and adding the value of the manure 
(which is richly worth ouC-half the cost of the 
dry food, and one-eighth of that of the man¬ 
gels, or $1.49). the profit will lie $2.843>£ per 
head, tr will be noticed that in neither case 
have I made any account of the straw 
fed the lambs. 1 have taken this course 
because the straw on most farms is a 
waste pi'oduct, aud must in some way 
be used up and returned to the fields, or else be 
burned up, as is the idiotic way of thousands 
of Western farmers; or. worse yet, allowed to 
rot down in a pile to become a breeding place 
of weeds and a scourge to the farm. Neither 
have 1 made any account of the labor in car¬ 
ing for the lambs, for the reason that almost 
every farmer has the help to care for hisstock, 
aud unless a business is made of winter feed¬ 
ing, very little extra help will be needed and 
this will be very little more in the one case 
than in the other. and if charged in both would 
make the showing very much more unfavor¬ 
able to the old way. Another thing which I 
have done is very unfair to the new way—I 
have conceded that, when highly grained, each 
lamb would eat. as much hay os when fed hay 
andstraw alone, and this is not true, as they 
will eat fully twice as much straw aud one- 
third less hay. But with nil the unfairness, 
aud construing everything as unfavorable for 
the highly fed and as favorable for the others 
as any one dare claim, still every reasoning 
man must see that the sooner the old way is 
abandoned and the new adopted, the better 
for the sheep keeper aud the more money he 
will have. 
I am asked by several if the indications ai'e 
favorable for a profitable feeding season. The 
indications are always favorable to the feeder 
who takes good care both of his stock aud the 
manure he makes. There is uot an acre of 
land in any of the older States, and I doubt 
if there is in any of tbe States east of the Mis¬ 
sissippi River .that would not be better if ma¬ 
nured, aud when we couut the value of the 
manure properly used, there is always a 
profit in feeding. But for this particular 
year, let us see: Sheep and lambs are higher 
by about tme-lialf cent per pound than one 
year ago; grain and hay are not very much 
different On the other hand, wool has ad¬ 
vanced at least 25 per cent., is strong at the 
advance, and promises to advance still more. 
There is a large decrease in the number of 
sheep and a scarcity of feed on the Western 
ranges, so that while many sheep will be 
rushed East during the Fall and early Winter, 
I am of the opinion that goorl prices will be 
realized for good sheep in the Spring. 
This has lieen the driest Summer I have 
overseen. Since Juno 14. we have had only 
two rains—August 17 and 24th—that wet 
down to moisten earth even in plowed and 
cultivated land. Yesterday morning—Sep¬ 
tember 12th—we had the first shower that laid 
the dust since August, 24th. Wheat sowing 
is greatly delayed, aud late potatoes aud corn 
are suffering. Yet on laud that was well 
manured last Winter and that has been thor¬ 
oughly cultivated, corn and potatoes will be 
fair crops. 
There is great danger that in such a dry 
Fall aud with poor pastures, the sheep will lie 
allowed to fall off in flesh. This is a grave 
mistake, and u fatal one with last Spring’s 
lambs. A few hundred pounds of bran a 
few bushels of corn fed now, a little daily, 
will save many dollars’ worth of feed in 
Winter, and, likely, quite a number of 
lambs also. Try it! 
Orchards are bare of apples. This County 
will produce fewer barrels than in any other 
year since 1859—tbe year of the .lime frost. 
Besides this, the trees are looking badly in 
all orchards not well manured. There is no 
mistake but that fruit trees need manuring 
as much as any other crop, and the quicker 
fruit glowers realize it the more money they 
will make. J. s. woodward. 
take good care of thf. ram. 
Many' farmers who keep a few sheep treat 
the rams in uu absolutely barbarous manner. 
He must be treated better if any vitality is 
expected from him. Too many farmers look 
upon the ram as a sort of necessary evil. 
They have to keep him iu order to get the 
ewes with lamb, but that is about all he is 
good for, many of them ttiink. The fact is 
that the ram is half the lloek. Tho value of 
the lambs depends greatly upon him, and he 
should be well treated. Two weeks before the 
time for service he should have extra feed aud 
at all t imes he should he kept, put, ol’ storms 
and bad weather. Before turning him with 
the ewes smoar his breast with paint. When 
he serves a ewe catch her and put her in a 
separate yard. After he has served three or 
