The examiner. [volume] (Louisville, Ky.) 1847-1849, 1847-11-27
AGRICULTURAL.

| OooD Cows.-Nothing upon farm j. 50 valu-
able as good COW. And II should be con-
slant effort with every true farmer to seek the
best breeds and feed in the best manner; for
herein lies the soundest economy. Verv much
has already been accomplished for this impOr-
tant interest; but much remains to be cone.
While we are strongly inclined TO believe that
no better cows can be fOund-we mean for milk
than selections from the natives, we feel quite
sure that great advantageis also 10 be derived from
the best impOrtations, provided the best mode Of
keeping be imported and understood also. For
here Is the real secret-the feeding and keeping
Of the animal
The famous Cakes COW, owned in Danvers in
this State, may be mentioned as very remarkA-
bic; she produced 291 lbs. of butter in q week
In 1876 her butter was 4S41l lbs She was al
lowed 80 to IS bushels Of Indian meal year;
she had also potatoes and carrots at times
A COW owned in Andover, in 1886, WELDED
SbI ,3o from the market, besides the supply Of
the family. The keeping was good pasture, the
swill Of the house, and three pints of meal q
day.
A COW owned by Thomas Hodges, in North
Adams, produced, in 1910, 425 lbs. Of butter
Her feed was one quart of rye meal and half a
peck Of potatoes daily, besides very good pastu-
ring.
A COW owned by S. Hershaw, formerly Of
Chickopee Falls, gave l7sl lbs. Of butter
week, and in one case 81 lbs. This was a IA
tive without any mixture.
COW in West Springfield is recorded as
having given in so days, ,69215 lbs Of milk,
which is equal to % : quarts daily.
A COW owned by o. B. Morris, of Spring
field, some weeks, afforded IA lbs Of butter, be-
sides milk and cream for the family. Her feed
in winter was good hay, and from . to 4 quarts
Of rye bran at noon; in summer, besides pas
/ A = l.
marks, in the account Of his COW, that "many
cows, which have been considered as quite oroi-
nary, might, by kind and regular treatment,
good and regular feeding and proper care, in
milking, rank among the first rate
j. P. Gushing, Of Watertown, has several na-
tive cows which give 20 quarts a day
DR.. Shurtleff, Of Chelsea, owned a COW which
gave 81 quarts daily. The Hobart Clark COW
at Andover, gave Ia lbs, Of butter a week.
A COW Of w. Chase, Somerset, K. l., in 1881,
gave most Of the season 20 quarts of milk daily;
averaged nearly Id lbs. Of butter during the
season. The Hosmer COW at Bedford, Mass,
gave Ia lbs. Of butter a week.
The foregoing list consists Of natives We
may also add, that there is now in West Spring
held, COW, owned by an excellent farmer,
which has afforded IS y lbs. Of butter a week.
But we are not informed whether this is an
mixed nature or not In the account which Is
on record Of the famous Cramp COW in Eng
land, remark is made deserving the notice Of
all mixers and farmers "Mieh cows are Of
ten spoiled for want Of patience at the latter
end of milking time"
IL is said a COW requires two tons Of hay in
season-and should have from one to two quarts
Of meal day, and about a peck Of vegetables.
Soiling Is well adapted for the COW: grass, oats,
and corn, cut green, furnish excellent food for
this purpose. Carrots are invaluable through
the winter.-Springfeld Rep.
SAUSAGE MEAr.-Taks the piece of pork de-
signed for sausages, and chop il up, and Il It il
too fat, add a little lean beef; season with sage
or summer savery, salt, and pepper; taen fry
small piece to see If 1t is seasoned right. II you
prefer not to stuff them into skins, You may take
pieces Of cotton cloth, eight or nine inches wide'
and two or three feet long, and sew the sides to-
gether, and one end; then wet IL, stuff your meal
in as solid as you can, and hang them up in
cool dry place. II will keep rs well, or better
than in skins; when used, peal the cloth down
no farther than you slice off.
SoUsE.-Take the chops, ears, feet, and head
Of hog; have them thoroughly cleaned, boil
them till they are tender, then take them uP;Pui
them in pickle made Of vinegar and water, add
little salt and few cracked cloves roll them N
-four, and fry them brown; cover them over
while frying, to prevent their swapping.
HEAD CHEEsx-7S serps Up in slices, on tAs
tea-tabls--Take hogs head, ears, and feet
and boil them till you can pick all the bones OUT
then season il with salt, pepper, and little sage
| or savory: put il in round dish, or cheese
hoop, in cool place, and press IL; when cool
il is ready for use.
BIRD's NEsr PUDDnG.-Put into three pns
Of boiling milk, six crackers pounded fine, and
one cup Of raisins; when cool, add four egg
well beaten, little sugar. and four good sized
apples, pared, with tho core carefully removed
To be baked, and eaten with warm sauce.
BAKED APrLK PuDpiSG.-Pare and qusrterfouI
large apples; boil them tender, with the rind oil
a lemon, in so little water that, when DONE
none may remain; beat them quite hne IN :
mortar; crumb In small roll, four ounces oil
butter melted, four eggs, the juice OF lemon,
and sugar to your taste; beat ell together, ana
lay IL in dish with paste TO turn out BAKE
an hear and half-Cultisatsr.