The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1882-07-15
BREEDING FOR MARKS.



color marks. Numerous instances have
occurred in which many valuable strains
Of blood have been ruined by overlook
ing prime qualities and characteristics
in order to keep close to the color line.
This applies to horses, cattle, sheep,
hogs, and even poultry. II is well
enough TO have certain defined shapes
and types as badges Of purity of descent,
but when these marks or points are
gained ut sacrifice OF stamina,
quality and endurance il is time to
halt for consideration. The contest
that has been waged over the roam or
red color OF the Shorthorns has been an
injury to that variety of cattle. So pre-
judicial has been the competition in this
matter that the very object of their i'm
provemcnt has been often forgotten,
and at some fairs the judges have spent
hours in considering points of color and
minutes only in deciding questions of
shape. That the shape and general
makeup of the animal should be para
mount to all other considerations is APP
parent to all who wish to breed cattle
on the farm for market and with profit.
but we are learning costly lessons in our
cagerness for color-marks only. The
French have KEEP, the color Of the Per
cheron horses uniform for generations.
adhering to the gray, but they have
been forced TO admit that this splendid
breed. good Is il is, would have been
superior had they not been so particular
regarding color. Even in America
there was for long time more or less
prejudice among the owners of thorough
bred horses regarding color. The bay.
the sorrel and the chestnut were all re-
garded with more favor than the gray.
but when the magnificent son OF Lex
ington--Lightning--swepi the race
courses of the North, and cut down the
previously invincible Planet and the
great Panic. two of the hes; horses in
the country. his color was forgotten.
Efforts 10 get the legs OF the Sou,hdown
a little darker has not helped is cons,i.
tuition, and shortening the nose OF The
Berkshire, and keeping close to the
white face and legs has not been OF great
benefit to the breed Among fowls the
Black spanish may be mentioned Is
positive sufferers from the desire on the
par; Of their breeders 70 peiFciuaic Ger
tain marks. The striking peculiarly
of this breed i it. white face. /, hl>
taken years to get the cecniirely white.
and TO this dly fall plumIgei Black
Spanish cock with broad white face
entirely free from traces OF red Is rari.
". We have the white face, bu; a,
COS; tina, shades the value OF the pcculi-
7riiy sought, tor these noble fowls were
quarter OF a century ago among the
hardies; and mos; profitable OF any Of
the breeds. To d3v they are almost
ignored. for they aye ll-shaped. gawky
and tender is compared with what The,
were. Stamina. constitution and y!gor
surrendered 10 the white face. and while
they are still good layers. they are no:
cla,sed among our hardicS, fowls The
same may be said OF the Polish varieties,
and the white rlrlobcs OF th, Icghorn,
may ultimately lead TO an .mplumen,
Of their useful qualities. IL j, WISE TO
have olearly-defined marx, 70 all breed,
bu; n the same time thew should no; be
gained 4; the expense OF the nl,ura.
characteristics Of the animal or bird
ENGLISH RULES FOR BUTTER MAKING
Froa. "a, Hs..sei-.,,,. F...y i.aa.
/. The cream should be removed
from the milk before the latter Ia, be-
come sour. The reason for tins is cls.i,
explained. As soon as the milk begins
20 turn. oufd IS produce and II Is then
impossible TO remove the cream without
taking of some Of the cufd also Cufd
means cheese, and II curi j, made Mp
with cream into butter. the latter mus,
necessarily have q chee,y flavor, and
will in a short time become "strong.
and very inferior quality.
:. A soon a. the butter MAKE. IT,,
appearance. and while still IN i granular
state, the buitcrmilk should be run ~
Plenty OF cold water should then hc
thrown into the chg.n and the butter
washed by turning the chufr a few turns,
two or more lots OF water should be used
until the butter is thoroughly clcan,cl
Butter IS frequently damaged Is over
churning Il Is quite an error 90 sup
pose that after butter once forms more
can be obtained BY further churning.
Every revolution after the granulcs are
about the size of Indian corn or small
nuts deierIoraies the quality.
!. Butter should no, be touched by
hand. The water should be applied By
means OF butter worker.
No animal on the farm pay, better
for good keeping than the COW.
Cows purchased from rich land, SCI.
dom do well on poor soils
One COW well fed. will produce a,
much milk as two carclessly treated
the former will be KEEP; a; a profit, the
latter AZ 4 loss.
The best economy IS 10 keep COWS IN
such manner As 10 make them give the
greatest quantity Of milk with the great
est profit.
Carrots and other roots cause COW, TO
give milk in abundance and Of good
quality.
One kind of forage, even the best.
may not furnish in suitable proportions
all the elements necessary 10 produce
the best milk; therefore, give a large
variety Of food, bu, guard well agains,
anything that will tain, the milk or
butter.
Pure water at regular intervals i, e
sential 20 the bes, results.
Cows which are near calying should
be fed with substantial food and lodged
in some clean, warm apartments by
themselves; let their drink be lukewarm
for a day or two after oalving.
Great mixers pay as they go, bu,
seldom carry much flesh on their bones.
Il is not good policy TO allow a cow to