The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-07-10

1000 cmplOyeQ COuSlSlS VI GULL CahCy hoy
and oat or barley straw. On some farms
mangels are given, but this is not the rule.
Considerable information as to the influence
OF particular foods on the quality of the but
ter has been gathered by Professor Segelcke
from the data afforded by dairy exhibitions
At such exhibitions, after the judges have
pronounced their verdict on the quality OF
the butter the history of each specimen Is
attached to it, the food supplied to the cows
being one of the particulars mentioned. The
different kinds of corn and cake employed
are divided by Professor Segelcke into three
classes, according to their influence on the
quality OF the butter
oats. Second class: barley. palm nut cake,
and perhaps wheat. Third class: hnseed
cake, peas, vetch seed and rye.
Straw has a still lower value, producing
when used alone a very hard and inferior
butter: over ripe straw or hay is especially
prejudicIal. The use of one or more OF the
first class foods is essential for the produc-
ton of fine butter; they give moist soft
character to the butter, and greatly improve
the flavor. A straw diet, with the addition
of these foods, will yield butter equal to
grass butter A mixture of first and second
class foods is recommended. The third
class foods yield dry, hard butter OF in
ferior qualify. The use of rape cake in
Denmark has greatly increased OF late years.
Instead of exporting rape cake Denmark
now imports liz, and Its price Is now little
different from that Of linseed cake.
TIE daily ration of Mr.. Vallenuner's milk
cows during winter consists of oat and bar
lev straw, not cut into chatf, with rape cake
10 malt dust l h., bran 2 lbs, corn TO D
lbs, mangel 20 to 80 lbs, hay to 10 lbs.
The corn is mixed oats and barley. These
are commonly s0wn together as mixed
corn" in the proportion of two-thirds oats
and one-third barley. The corn is ground
and moistened with water when given to the
cows. The cows are fed twice in the day,
the first feeding commencing at 3 a. M, the
second at l or p. m. Rye or wheat straw is
given as litter at night.
TO TELL THE AGE OF FOWLS.
If a hens spurs are hard, and the scales on
the legs rough she is old, whether you see
her head or not, but her head will corrobo-
rate your observation. If the under bill IS
so stiff that YOU can not bend it down, and
the comb thick and rough, leave her, no
matter how fat and plump, for some one less
particular young hen has only the rudi-
ment of spurs, the scales on her legs are
smooth, glossy, and fresh colored, whatever
the color may be the claws tender and
short. the nails sharp, the under bill soft and
the comb thin and smooth.
An old hen turkey has rough scales on the
legs, callosities on the soles of the feet, and
long, strong claws; young one the reverse
OF those marks. When the feathers are on,
the old turkey cock has long tuft or beard,
q young one but sprOuting one and when
they are off the smooth scale on the legs de-
eide the point, besides the difference in size
of the wattles of the neck and in the elastic
shoot upon the nose.
An old goose, when alive, is known by the
rough legs, the strength of the wings, par
ticularly at the einions, the thickness and
strength of the bill and the fineness of the
feathers, and, when plucked. by the legs, the
tenderness of the skin under the wings, by
the pinlons and the bill and the coarseness
of the skin.
Ducks are distinguished by the same
means but there is a difference that duck
lings bill is much longer in proportion
to the breadth of its head than the old
A young pigion is discovered by its pale
color, smooth scales, tender collapsed feet,
and the yellow, long down interspeTssd
among its feathers A pigeon that can fly
has always red colored legs and no down,
and then is too old to use as a squad.
TRAINING COLT.
General Geddes. of the Iowa agricultural
college, in answer to a question recently
made the following remarks about the
early training of colts: The foal should see
man and become accustomed to his presence
from his birth. A lasting control over the
animal may be gained in the following way
As soon as the fosl is dropped, or a minute
or two after, assist him in his efforts to rise
hips. He will resist the handling, but il
must be continued until the foal is steady
and square on his legs. He must not be al
lowed to get away from you, or the lesson is
lost, but as soon as he is perfectly quiet re-
lease the hold on MIN very gradually, retire
from him a few paces and his first and
most efiectual lesson of human mastery
is received. When the colt is four
weeks old he should be broken to
the halter. This should be made of
light material and fitted properly to his
head, so that il can be enlarged from time TO
time as the animal increases in size. This
act should be done with great gentleness;
any roughness on the part of the man will
never be forgotten by the colt This is the
! second step in the animals education; the
second Impression he receives of the fact
hat man is his master and, if the operation
performed without violence, he also learns
ft his master Is not his enemy,
his friend. l have found it a
plan to leave the halter on the head of
colt day or two at time until be be-
rs accustomed to wearing it. The lead
ein can be unclasped from the halter
the latter is left on the animal. Lead
With the halter is the onty act in the
of breaking the colt that should
lone until the animal reaches his
irst year, at which time instruction in
PAGES should be the business OF his edu-
br.
THE HOUSEHOLD.
Vegetables of all kinds are now arriving in
rye quantities from Long Island and near
points, and are fresher and superior in
tality TO the products of the southern
htes, from which the greater portion of the
pply has been derived for some time
rices are pretty much the same as those
brent last week Green peas and asparagus
re nearly out OF season, and the first crop of
aulifiower is nearly exhausted. New pota-
|es and string beans are plentiful and
heaper. Fruit Of every variety, in season,
very abundant, except strawberries; these
re becoming scarce and are generally
mall and poor. Raspberries are in q
title larger supply; "Antwerps" sell at
0 to II cents per one-third of a quart cup
In the markets and the fruit stores Cur
rants are very plentiful, aud sell at six to ten
cents per pound. the highest price being
asked for the variety known as cherry cur
rants. Cultivated blackberres are now or
irving, and sell at l6 cents per quart. while
wild blackberries sell at 10 cents. For other
fruits, as whortleberries, gooseberries, cher
rfo r,oochoo and