Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-11-14
ADVJ1RTIsING KATT
I'M AND PRESIDE

- -,
an AND PRESIDE kei'ti
sTHE e-OAIRY w.n-The discussion
by the Vermont Board of Agriculture. at
q recent session, was upon this subject.
DIR. Cressy said the hope of this association
is to increase the products of the state,
and also to improve them. and by such inn
provement, increase the demand for but
ter and cheese. We have at this time,
three prominentbreeds of cattle-the Dur
ham for beef, the Ayrshire; for milk, and
the Jersey for butter. ALI animals have
in their exterior that which indicates what
we may expect from them. If we are in
want OF horse to trot. we donot purchase
a Clydesdale: or if we want horse TO run
we do not select a trotter. So the DUR
ham, by the sOundness and even develop
ment of every part Of his form, indicates
an animal which will make an abundance
OF beef. The angularity of the sJerseyn1n
| dicates an entire lack Of fat and a deficien-
| cy of muscle. We are well aware that the
tendency of the Jersey is to butter. When-
ever we attempt to develop any particular
feature in the animal function to an ex-
IRENE it will be done at the expense of the
other qualities; hence, the animal will be
irregular in its form, while lack of syme-
try is lack of beauty. The Durham, when
loaded with fat, is almost as irregular in
form as the Jersey, and much more un-
wieldly. The Durham has large udder
and milk vein, which do not correspond
with the rest of the body. ' 'a95 se5b
There is but slight difference between
the composition of blood and milk. The
Jersey cows milk contains more butter
and less water than the Ayrshire COW,
while the urine of the Jersey cow contains
more water than that Of the Ayrshire COW.
In order to make butter we must feed that
which will make most tissue. It is mis-
take to suppose that we can dispense with
the muscle-producing element in the feed
when we are making butter, since the al
buminoids at upon the carbohydrates or
the fatty matter. The better we make soil
the better will be our feed and the more
butter we can make. We cannot make a
large amount of butter and of muscle at
the same time.
A great butter COW will always bea poor
COW; not only will she be deficient in fat, y
but in muscle also. The system is contin-
ually changing, but the udder changes the
fastest. The butter comes from the waste
of the udder, which, besides butter. pro-
duces urea, and this contains the nitrogen
of the udder. In the COW that makes the
most butter we find the most urea; this is y
rich in nitrogen, and changes into carbo-
nate Of ammonia. The tissue of the whole
body changes, and the result is butter and
urea. a a+ t7A- Rhfe &t ifi.s@ l 80
Sugar is the result of the destruction of q
starch. This change is continually at
work in the vegetable kingdom, and
though these changes are continuous, yet
the hypo-hydrate changes much slower
than the heterogeneous compounds. Nitro
gen make few compounds that are at all
permanent, as we understand the word.
Hence albuminoids easily change to carbo
hydrates or to fatty matter and urea. A
farmer bad large quantity of sorghum
growing for fodder. He commenced feed
ing when it was young. before the sugar
was formed, and it yielded large amount
of butter; but he let it stand tillthe starch
was changed into sugar, and the produce
tion from feeding at that stage was small.
That feed which will sustain and develop
all the organs Of the body will make the
most butter. II you feed that which con-
talns but little, it any, phosphate of lime,
you will produce little butter. H' Ai =
Bone meal will aid in the production of
butter. Cows chew bones because there is
lack of bone material in their feed. Bran
and shorts contain large quantities of
phosphate of lime, consequently cattle fed
with either or both will not lack bone ma
terial. Bones that are burned lose no
phosphoric acid, but they lose ammonia
the gelatine of the bone being destroyed,
while the earthly matter remains.
CLEANING SILVER SPooNs.-The dis
agreeable discoloration Of egg can be read
lily taken from silver spoons by washing
them in potato water-in which potatoes
have been boiled. 1t is much better than
salt and it does not scratch the metal. The
taste of fish may be removed very effec t.
lively from steel knives and forks by rub
bling them with fresh orange or lemon
peel. ti Hf'" % ~
For HEMoRRHAGE.-To stop hemorr-
hage, or bleeding from the nose, wound,