The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-12-12
TOPICS FOR THE FARM.
Grades as Milkers,-The Americ,

Grades as Milkers.-The American
Agr7cultarist has the following, which
is from the pen of Professor Stockbridge:
GA recent writer suggests two very
important questions, the facts in rela-
ton to which, should be we'll under
stood By all dairymen and breeders of
dairy stock. His query is: Do heifers,
from native or scrub mothers by bulls
of thoroughbred milking stock, make
better mixers than their dams, and if
so, why? Why take the qualities of the
stock from the sire rather than the
dam? 1t is an indisputable fact that
many native cows are superior mixers
and bntter-makers, and this quality is
transmitted to their daughters in some
cases until family exists of local
celebrity. This characteristic, however,
has generally been lost in the course of
three or four generations, for want of
care in keeping up the regular line, or
by the yearly infusion of blood of base
or unknown quality. It is quite posi-
BILE that remarkable milking qualities
in an individual native COW might be
perpetuated to remote descendants, and
even increased, by careful selection of
the sire and in-and-in breeding. But
that is the method by which thorough
breds are produced, and requires skill
and intelligence of a high order, and
| years of observation and labor. With
| good native COW as the basis or stock,
much anxiety and time may be saved
! by an immediate infusion of the fixed
blood of thoroughbred of the desired
type, and the result will always answer
| the first query in the affirmative. The
calf will be better than its dam in some
respects, and worse in none. AS an ac-
cident or sport, it is possible the calf
might be better mixer than the dam
or breed of the sire, and the calf taking
the type of the sire be inferior to hes
but the rule taught by experience is the
other way. In this way the character
istics Of the offspring are determined by
the long known law, that the longer a
class OF animals is developed in a single
line, the greater is their transmitting
power-with the more certainty do they
| impress their qualities on the offspring.
The blood of the dam having no line of
descent, and no accumulated force, is
oyerborne by the thoroughbred sire.
Theoretically the progeny of such a con-
nection is more than half thoroughbred
and should develop more than half oi
the sire's stock Of qualities in milk and
form. There is but little danger of re-
version to original form if this method
of breeding be adhered to; but even il
there were, it is undoubtedly the cheap
est, quickest and surest way to develoI
fixed milking qualities from native cows
French Dairying. Near Isingy
France, there are farms that sell 81 ,00(
worth of butter yearly. lsingy butter
throughout the winter makes more thar
three shillings per pound wholesale by
auction at Paris, and in summer doe
not drop below two shillings per pound
The care exercised in the manufaetur,
of butter at Isingy is something exces
quality is attributable to this: Th,
hand never touches the butter-it is al
ways beaten up in cloths; the utensil
l are of marvellous cleanliness, and if
drop of cream or milk drops on tn
floor, it is at once sluiced away. Th
butter is perfectly made at the dairies
but not salted there or prepared for ex
portation. 1t is taken to the marke
towns and there purchased by dealer
whose trade is to send it either in it
: fresh state OR slightly salted for late
use, or more highly salted for export
II is sent off in cold earthen jars, O
e timed, or in cold weather merely i
baskets, the butter being wrapped i
!. cloth. One firm engaged in the expol
business, realizes $4,000 year con
e mission upon its sales in London. Thi
house is managed by woman, an
thoroughly well managed, too. Th
: desertion of the women farm servant
S seeking employment in town, is so S,
:; verely felt that the butter trade of No
l mandy is threatened with ruin, althoug
wages as high as those obtained in towI
i are offered, and many families hay
e ceased making butter, and turned the
e fine pastures to the fattening of cattl
y, Cut Or Ground Haydn some place
g hay is cut into inch and half-inch piec,
- and ground, for the purpose of feedin
. cattle, ETC., in the belief of its addin
to the nutrition of the food We alway
~ doubted this theory, fer the reason tn:
r hay fed in the usual manner performe
X all the Offices of nutrition, as it was pc
% fectiy digested, and there was nothin
\ more to be attained. But in order
sustain our theory, we consulted an oil
careful Gvery-stable keeper. who ha
many horses, and who, in long seri'
of years, studied the profit and loss
l. the various supplies for his stock. +
a said there was nothing gained in feedir
Is cracked corn, but, on the contrary, the
l. was loss in the increased price d
y manded for it. Also, that cut hay W.
e a loss to the extent of the labor, whic
d WAS by no means trif1e. Good hay
Is and none other should be feds cate
s. up clean where not too much is given
l. time. Oats should be fed whol
Is mixed with little bran and moistene
t. He said he usually gave each horse,
-e the evening, a couple of ears of col
y in the cob, and they were greatly re
le ished. His horses were in the best
W health, he having lost but two by disea
l. in thirty years.-Germantoacn 7elegrap