Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-11-26

SOrLING CATTLE.-The editor OF the
american Dairymap recently paid visit
to the farm OF Mr. VIM. Crozier. Of Queens
county, New York, and gives IL lengthy
description of his dairy management.
especially soiIing On his home farm of
forty acres he carries forty head of cattle,
four horses, twenty five SJuthdown bucks
and twenty hogs, the latter being fed on
the refuse Of the dairy. The past season
he sold five hundred and thirty bushels of
wheat, cut six acres Of oats for green fod-
der, eight acres of field corn cut green, six
acres mangel wurtzels, which yielded
about torty-iive tons per acre, six acres
Hungarian CATER oais), and the remainder
Of the forty acres in clover He gets two
crops Of corn and two of cabbage. He
plants corn mixed with CAnada peas,
three feet between rows, Tour bushels per
acre, manuring heavily in the row. When
the corn has been horse.hoed twice, and is
about four feet h%h. tie runs burrows
between the rows and plants 4 second
crop Of corn, that comes in for fan use.
When other fields of corn are cut off they
are heavily mauuted and planted in cab
bage for fall and winter use. The c .bhlge
- NthttI w Dtlp Z lIO>L ttl'l C.Ll leu " inc
stock yard. and thtre piled mp. roots up
permost. and covered with salt hay foot
thick. The mangels are taken up and put
in oblong pits, six feet long and four feet
high, brought to sharp ridge and covered
with straw ana four inches of dirt until
cold weather sets in, and then five inches
more are put on. This dirt is nicely
patttd to shed the rain, and tiles inserted
in the ridge Of the pile for ventilation,
These tiles are stopped with straw on cold
nights. and left open in the daytime.
These mange's are cut by an English
pulpor, that reduces item to the consist
rncy Of apples ground for cider. Cabbage
treated the same. Corn stalks cut two
inches long. All mixed with ground oats
and coarse bran and salt. This is all fed
twice n day to cows, horses and sheep.
Enough is cut on Saturday to last week
Il Slight fermentation setting in. He has
abandoned the practice, followed for
years, Of slcaming the food for this pur
pose He is Of the opinion that his calves
are stronger when dropped, and they
thrive better when in strange hands.
He has ii two-acrc grass lot, or paddock.
to turn the cattle in nights, until Septem-
Der, keeping the COWS in the stable in
daytime. In winter he turns into the
paddock from 10 till 3 in the afternoon.
They are always fed in the stable, with
fodder corn, mangcls, cut oats and cab
bage. The summer feed is, first, green
rye, fed long, and some playground oats
with bran, for change, 10 keep the bow
els regular. The rye lasts till clover, and
ard with clover he feeds oats or bran. A
medium sized COW gets eight pounds of the
mixture per day, with her green food
This food he considers the backbone of u
COW. no matter now strong she is. In
June when the grass was dry and woody,
he followed clover with oats and peas,
green, with playground feed, followed
with greer corn fodder.
lie made enc hundred and fifteen pounds
Of butter per week. Five customers paid
him sixty cents per pound, the year round,
and Il grocer in New York sold the extra
butter in winter at fifty cents. The skim
milk is fed to calves, with n mixture OF
oat meal porridge, ground linseed meal,
and salt fed blood warm, with II little bone
meal in it.
He thinks sweet milk makes 100 much
fat, which is lie end of good dairy
animal. After nine months, they are fed
same as the old cows,