1854 THE CULTIVATOR. 333 
The Yorkshire Cow 
• The 'above is a good specimen of the old Yorkshire cow, exhibiting 'the characteristics of the Holderness and 
the Durham combined. They were deep milkers, and twenty years ago occupied almost exclusively the stalls 
of the large milk establishments for the supply of London. 
Mediterranean Wheat, 
I have no antagonism to Mediterranean wheat; but 
as my experience and observation are directly opposite 
your correspondent’s “ A,” and the gentleman quoted, 
Mr. Moore of Michigan, and also of Mr. Lee of the 
Genesee Farmer, I cannot forbear stating it, although 
in a former article, on the Culture of Wheat, 5 ’ some¬ 
what of my experience was detailed. I will not an 
swer, item for item. “ A’s ” quotations and conclusions, 
but, with this simple preface, difference of climate or 
culture may account for the-variation, give-a few facts. 
Mediterranean wheat is no earlier than the various 
kinds of white wheat with which I am familiar, for it 
has been sown and harvested the same day with the 
white. It is as much affected’ by the weevil,—-is not 
so good generally to yield, and is more liable to smut, 
rust and chess, which grows more natural with it, than 
with any other. It does not make so much fine flour 
as the varieties of white—has more bran however, and 
requires more^ skill in baking, making a quality of 
bread but little better than rye. Our millers pay from 
one to two shillings per bushel less for it, and I believe 
get rid of it by mixing with better. 
My candid opinon is, if you cannot by good cul¬ 
ture and early' sowing, raise white wheat, then give up 
its cultivation, for the present at least. I have sowed 
nothing this fall but Genesee white, having heretofore 
always raised some Mediterranean. F. D. C. Charl¬ 
ton, iV', It. 
Our correspondent’s experience with Mediterranean 
wheat differs, we are inclined to think, materially in 
some respects from that of others who have grown it. 
We have always supposed it to be more hardy, and 
less subject to injury from the weevil than most other 
varieties. We shall be glad to hear the views of others 
who have grown it. —<*-— 
Cheap Food for Pigs. 
The past season of extraordinary drouth has sug¬ 
gested some valuable experiments, one of which, al¬ 
though at present a little out of date for most farmers, 
may still be of use to some, and it is believed that 
they may generally adept it with much advantage 
another year. 
In consequence of the extreme scarcity of both grain 
and green pasture, corn-stalks which had been sown 
for fodder were used to great advantage in the follow¬ 
ing way. 'They are first cut up as finely as practicable 
by means of a straw-cutter, .and then mixed with the 
kitchen slops for a short time, with a portion of bran 
or other ground food added. There should not be too 
much slop or water, or*so much as to make the mixture 
liquid, but enough to cause the meal to adhere and 
cover the chopped stalks. Corn-stalks which have been 
sown so thickly as to form no ears, contain a great 
deal of sweet juice, and are highly nutritious,—pro¬ 
bably as much so as the same amount of green corn in 
the cob, although not so tender,—while for cheapness 
this kind of food far exceeds any thing else of the kind 
that can be hadl ate in summer. Such farmers as 
may have late sown corn, may still avail themselves 
of its use in the way we have described, and if taken 
before too mature, they may form a just estimate of 
this mode of feeding, for adoption another year. 
