grade Jersey bull, light in color, called an Al¬ 
derney, is patronized while a bull of far better 
breeding, but darker, is neglected. In spite 
of all that has been said about fine stock, the 
use of thoroughbred bulls is far from extend¬ 
ed. Good stock seems to range in localities, 
Somebody starts a herd in a township and the 
stock around him slowly improves. In the 
wide stretch of country that lies outside these 
places, it is hard work to get farmers to see 
that a blooded bull is any better tliau a grade. 
If they raise their own calves they seem to think 
that a calf from a good cow will bo sure to 
turn out well, no matter what the bull may 
be. Too many of our bulls are simply over¬ 
grown calves. They are put to service as 
early as possible and are to be slaughtered at 
three years old. This system hurts the dairy 
business. v. h. s. 
Bergen Co., N. J. 
R. N.-Y.—There is uo difference in this coun¬ 
try between what are known as Alderneys and 
Jerseys. Both terms are applied to cattle from 
the Island of Jersey aud their descendants. 
It is probable there are not 50 real Alderneys 
'in the whole country; and whatever number 
there may be, they have doubtless been import¬ 
ed as Guernseys. Alderney is a little bit of an 
island with an area of about four square miles, 
a part of which is too rough for grazing pur¬ 
poses, Potatoes a re the chief articles of export, 
and wheat is also largely grown. Not much 
land is, therefore, available for grazing pur¬ 
poses, aud not many cattle have, ever lieeu 
raised there. Alderney Island is a part of the 
Bailiwick of its much larger neighbor, Guern¬ 
sey, and Alderney cattle closely resemble the 
Guernseys, with which they compete at the 
cattle shows in Guernsey. They have uo herd 
book of their own, but are registered in au 
appendix to the Guernsey herd book, St. Anne, 
the port of Alderney, is 2d miles northwest 
from St. Peter Port, Guernsey, and 45 miles 
due north from St. Heliers, Jersey, and nearly 
those distances nearer to England than either. 
It was, therefore, generally the last port at 
which vessels trading with the- Channel Islands 
called, and the cattle they liud on board when 
they reached England, whether originally 
shipped from Guernsey, Jersey, or the ad¬ 
jacent French ports, were all culled Alderneys. 
The Jerseys were then, its they are st ill, by far 
the most numerous; hence in time the name 
Alderney was applied to animals of tins breed 
exclusively, which are somewhat smaller, less 
robust, and more refined than either the Guern¬ 
sey or real Alderney cat t le. 
The relative influence of the sire and dam 
upon the progeny, either for the dairy or the 
shambles, is a matter not altogether beyond 
dispute; but all agree, iu a general way, that 
half the vain- of the eulf comes from the sire, 
and iu turn his excellence comes almost entire¬ 
ly from his parents. The great advantage a 
pure-bred bull has over a “scrub,” grade, or 
crossbred animal, is that, be is far more likely 
to transmit to his progeny all or most of the 
characteristics of his breed, aud the longer 
the breed to which he belongs has been estab¬ 
lish id, the greater his prepotency, or power 
of transmitting these characteristics. The 
offspring of a “scrub” bull may resemble 
either of the parents,or hark back to some re¬ 
mote ancestor, or partake of some of the traits 
of several ancestors, or be different from 
either so far as recognizable. Neither in form, 
color, fattening nor milking qualities can any 
definite results be reasonably expected. The 
same is true with regard to cross-bred and 
grade bulls to a great extent. In all these 
cases uo definite result can bo foretold with 
regard to the progeny of any sire, however 
well formed aud excellent the animal may be 
himself; whereas when a pure-bred sire is 
used we may always exjwt to see in the pro¬ 
geny many characteristics of the breed to 
which their tire belongs. 
The characteristic colors of the Jersey are 
mostly light red or fawn, and black mixed and 
splashed wit h white, and solid colors with black 
points are preferred os indicative of the most 
careful breeding. So long as sire or dam ad¬ 
heres to the characteristic colors of the race, 
however, a preference for breeding purposes 
should depend on other considerations—on the 
bull's side, on his escutcheon (for a good escut¬ 
cheon in a bull is as important as in a cow), 
on the milking capacity of his dam, grntidam, 
and other female ancestors, on the perform¬ 
ances of his previous progeny, on his temper, 
his freedom from faults,and his general appear¬ 
ance. If one wants “solid colors,” or any 
other special feature, aud can get them with 
plenty of milk, well and good; but the sensible 
breeder will look to more important points than 
color in selecting a bull to breed from. 
The Little Brittany Cattle are uow at¬ 
tracting some little attention iu the Gulf 
States and iu New England. They are iu size 
between a goat and a Jersey heifer. They 
have been well termed “Jerseys boiled down.” 
Their milk is rich and the butter excellent. 
They can make a living where larger cattle 
would starve. It is claimed that they can 
produce more milk aud butter from a given 
amount of feed than any other breed of cattle. 
There is a good place for them on rough hilly 
farms where with larger cattle a good share 
of the feed is consumed in providing motive 
power with which to hunt for more. Several 
Brittany cows kept in a herd of common cat¬ 
tle will improve the quality of the butter. 
Hereford on Ayrshire.—A noted Here¬ 
ford breeder is trying, as a side issue, a cross 
of a Hereford bull on an Ayrshire cow. The 
cows from this cross are strongly marked 
with the Hereford marks, but are good dairy 
animals. It is generally considered best iu 
crossing breeds, to use a male of the smaller 
breed. 
Against Polls. —The arguments advanced 
agaiust polled cattle ave that a hornless head 
is but poorly confined in the ordinary stau- 
chiou. that a polled cow can get her head 
between rails and work them out of jilace, and 
that the lack of horns gives the herder over¬ 
confidence. lie places too much reliance upou 
the supposed gentleness of his animals until he 
is crushed or ponnded with the blunt head. 
The blow from a horn is like that from a 
spear. The blow from a polled head is like 
that from a sledge-hammer. 
Economy ox the Ranches. —The Montana 
Stock Growers' Association decide that no free 
meals shall be given on the ranches and that a 
list of all visitors shall be kept. Mauy cow¬ 
boys make it a point to spend the Winter in 
visiting. They ride from one ranch to another 
getting their meals free. The rule will tak 
care of these fellows, but it is a poor oue in 
that it prevents hospitality to those who are 
honest aud deserving. 
ohs imam 
NECESSARY ATTENTIONS TO THE 
HORSE. 
The owner and driver have control over the 
sundry lit tle things that appertain to their own 
personal comfort, but the poor horse that hauls 
the load and the driver both over good roads 
aud bail, controls nothing. He is forced to pull 
a heavy load against a badly fitting collar, a 
galled shoulder, or with a check reiu so tight 
that he is unable to get down to a comfortable 
and effective pull. It is the little things, not 
singly, but combined, that give the horse dis¬ 
comfort—the galled shoulder; the collar that 
in part cuts off the wind iu ascending a hill; 
going up hill with head checked up taut: too 
tight a belly-band, cutting short the full ex¬ 
pansion of the lungs. The direction of the 
draft is too high for a slantiug shoulder, or 
too low for one that is upright. The shoes are 
too smooth for slippery roads, thus preventing 
the possibility of planting the feet firmly fora 
steady pull. In such a case, the fore feet slip 
to the right and the left, and the hind feet, one 
at a time, slip backward with a crack, iu some 
cases giving a fearful strain to the leg and 
loin. Yet, in such a case, mauy a driver will 
give the horse a sharp cut with the whip for 
permitting a momentary check in the move¬ 
ment of the load. 
Horses are made to pull heavy loads, and 
make speed over hard pavements or frozen 
ground when the feet are tender, uo allow¬ 
ance being made for the discomfort to the 
beast Ma uy horses that perform hard labor, 
and do this from day to day on moderate feed, 
are hurried over the road or made to draw 
loads beyond their strength. To deny a fre¬ 
quent breathiug spell is oue of the many in¬ 
humanities put. upon the horse. This denial of 
a brief, needed rest causes many a horse to 
become balky. A person ignorant of the 
horse’s peculiarities and capabilities, buys a 
horse when thin in flesh aud correspondingly 
weak, aud being ignorant as to the real effect 
of this upon the animal’s ability to pull a load, 
overloads: the horse stops with a wheel deep 
down in a rut, or at the foot of a hill—why i 
Not because he is, or ever has been, other than 
a willing horse, but because he is asked to do 
what his strength is not equal to. and he does 
the most natural thing for him to do under the 
circumstances, the "only thing, in fact, left for 
him to do, namely, to stop. The new owner 
denounces him as a confirmed balker, and 
straightway resorts to the whip. 
The man who^has had experience with horses, 
can, at a glance at the countenance of a 
poorl.v fed aud over-worked animal, pass upon 
his ability, or rather want ot ability, 
to perform labor as readily as a medi¬ 
cal expert would pass upon the condition 
of a pale, ill-nourished, over-worked shop girl, 
such as we meet mornings ami .evenings on The 
street care of a cro .vded city; and the truism 
that you cannot expect something from noth¬ 
ing, applies to both these cases. After having 
bought a strange horse, if after putting him 
into use. it is discovered that he seems not to 
l>o equal to the work you put upon him, it is 
possible to show him favor by giving him the 
best of the road. The average driver permits 
his team to follow the beateu track, regardless 
of mud and ruts; aud uow and then a wheel 
drops into a rut lvub-deep. giving the team a 
violent check back, aud requiring the utmost 
effort to gaiu solid ground. By looking ahead, 
keeping the team “well iu hand,” as all com¬ 
petent drivers do, the best ground can be 
selected for the load to pass over. Iu making 
a stop to give a horse a little respite, a prudent 
driver will always come to a halt upon firm 
ground, and if practicable upou defending 
ground, thus insuring au easy start. Upou 
macadamized roads, where hills are cut 
through, and there are no ruts or soft places 
to shun, success hinges upon having strong 
legs aud feet, aud good wind, aud so managing 
as to preserve these intact, “westerner.” 
I Few Plate he ro.ns in England.— English 
papers do not like the statement recently 
made, that many Pore heron horses have been 
carried into England. The Live Stock 
Journal says it would be hard to find a single 
Pereheron stallion in the whole of England. 
With Shire, Clydesdale and Suffolk horses 
the English do not care for Percherons. 
the English Suffolk Stud-book tells the truth 
about stallions. An ugly horse is set down 
for his true disposition. There are many 
otherwise splendid horses that are very fiends 
in temper. 11 is more than an even chance 
that this temper will he stamped upon their 
offspring, aud thus fill sections with stubborn, 
brutal horses. Is it honest to sell colts from 
such stallions without speaking of the defect? 
Pain) J^itsbanian). 
DAIRY NOTE 
T. D. CURTIS. 
HOW MUCH PER 1000 POUNDS LIVE WEIGHT ? 
The question has long been asked. How 
much per cow? More recently the question 
has been raised. How much per acre? The 
quantity of food consumed has also been agi¬ 
tated as a legitimate topic to be considered. 
This is closely allied to the question. How 
much product per 1000 pounds live weight? 
This is a proper question for experiment and 
record. The ration for each 1,000 pounds of 
live weight being tolerably well settled, the 
other question of amount of product from 100 
pounds of live weight naturally follows, and 
the two combined must give us a closely 
approximative key to the value of the cow 
for dairy- purposes. If the size of the eow and 
the amount of the ration are left out. we can 
form little idea of the value of the cow from 
the number of pounds of milk yielded, the 
quality of which is not given, or from the 
amount of the butter product, the cost of 
which is not known. 
FALL SHELTER. 
This is the season of the year when it is in 
order to remind dairy-men of the suffering that 
comes to cows and other stock from expos¬ 
ure to the cold tains and the frosts that fol¬ 
low the hot season and precede the cold. The 
sudden falls of temperature often chill ani¬ 
mals, as they do men, to the very marrow; 
but the animals have no overcoats to put on, 
aud must bear the cold in their summer 
dresses. By these chills they contract colds 
aud incur suffering from lung troubles and 
and rheumatism, the same as human beings 
do when thus exposed—for animal flesh and 
bloixl are the same in both cases, an i are sim¬ 
ilarly affected by undue exposure to sudden 
changes of temperature. Cows in milk will 
attest their suffering by- the shrinkage in the 
flow of milk. This shrinkage can never be fully 
regained, even though the cow may remain 
iu apparent good health and the set-back 
caused by chilling will so affect the general 
health that the bad effects will continue for 
weeks if not months, aud so far disqualify the 
animal for resisting the rigors of Winter. 
The best of health and condition should pre¬ 
cede the going into winter-quarters. It pays 
the farmer, therefore, to provide good fall 
shelter for his stock, aud to see that all animals 
have access to it at least as often as they 
naturally seek it. 
variations in cream measure. 
That there is a marked variation in the 
quality of cream is a comparatively modern 
discovery> the cream of some milk being twice 
as valuable for butter making purposes as 
that of some other. And cream behaves dif¬ 
ferently under the same conditions. The 
amount of shrinkage or condensation, by 
staudiug after being raised, varies materially. 
For instance, at the Minnesota State Fair, the 
past season, in testing the milk of eight Jer¬ 
seys, seven Holstein-Fricsians, aud oue grade, 
by the cream gauge and test churn, the per 
cent, of cream was noted at the end of 12 
hours, and again at the end of 12 hours more. 
It was found at the end of the last 12 hours 
that five of the J erseys had increased the 
measure of cream uud three had decreased it, 
while three of the Holstein-Fricsians had in¬ 
creased the measure, three had decreased, and 
one remained the same. The cream in the 
grade-milk was increased. Now, why- this 
difference, under precisely the same conditions, 
if it is not in some way owing to the quality 
Of the cream ? Aud the quality must be pe¬ 
culiar to each individual cow, for the cows 
were all blooded animals, and doubtless well 
kept, so that the difference iu quality could 
not be attributed to difference iu keep. 
oleo laws and butter trices. 
Some weeks since the Rural published 
what it called a black list of Congressmen who 
voted against the Oleomargarine Bill. We 
were advised to show our disapproval of their 
course by refusing to vote for them again in 
cose we ever got a chance. The farmers of 
the country seemed to consider it good, sound 
advice. Now, will they come right up to the 
mark and make their words good f Over here 
iu New Jersey we are told that at least two of 
these hlaek-listed Congressmen are again run- 
ring for office. We have one Republican and 
Ill-Tempered Stallions.—T he editor of 
