Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-10-10

goats can drive away a dozen dogs. and
Two are about all each farmer puts with
MS sheep. AS sOon as q dog enters a
held at night the goats attack him, and
their butting propensities are too much
Tor the canine, who finds himself rolling
over and over. A few repetitions of
this treatment causes the dog to leave
the held, l1mping and yelling. For
merry, Wnen dog entered sheep-feld
aC hlght, the sheep would run wildly
around and cry piteously. Since the
goats nave been used 10 guard them
they form in line behind the goat, and
seem to enjoy the fun.
The difference between the WELD of
eggs IN the most prolific cases, as COM
pared with poor layers, is as three or
tour to one. Individual hens are known
to produce $50 eggs a year. Yet 200 is
reached SO seldom as to be called re-
markable yield. The greatest average
yield that we have ever had ourselves.
In flock of twelve hens, was lat eggs,
while the greatest average in twelve
Hooks, numbering in all 200 layers, of
various breeds was, 102 eggs. In the
latter case there were eight different
breeds, and some were old hens and
others were pullets, and many of the
number were employed a part of the
time IN Matching and rearing chickens.
The following are the points desirable
III practical farmers hog: Fine short
nose, dished face, fine ears, good width
between eyes; eyes not too prominent;
a straight, broad back of uniform width
from shoulders to ham, short legs and
fine bone. He should stand well up on
his pins, fat at any age, if we'll reared,
make weight of $50 to 325 pounds at
eleven months. Now, does not the fore
going description of model farm hog
fully describe the well-bred Berkshire
L think all will agree that it does, and l
am satisfied that if the reader will no.
tice the character of all the various
breeds of swine he will find that the
most popular ones are those which will
come nearest to the model of q farmers
hog presented above. Corr e8pondence
Farmers ReVieoU.
The Boston American Cultivator OBJ
serves that every dairyman knows
that the June butter from pastured COWS
has the best color and the best flavor,
IT we search for the cause of this fine
h"'OA We Sdh uOG give duy Juliet I6dSOu
for it than the freshness and maturity of
the grass, which is then in the best stage
of nutritiveness and luxuriance. The
Verdure is the deepest and the aroma is
the most perfect. But whence comes
the yellowness of the butter, although
the grass may be the greenest? When
we look into the nature of this green
ness, says technical exchange, we find
the clew. The green color of vegetation
is due to chloropyhl, composite sub
stance which is found in the form of
minute grains attached to the walls of
the cells of plants. This word means
literally the green of the leaf. Chloro-
pbyl is dissolved out of the plants with
the wax or fat when treated with ether.
By treatment with chlorohydric acid it
Is decomposed into two coloring matters
"a yellow and blue. Now the acid of
the gastric juice of the stomach of the
COW is in part hydrochloric acid, and
this is able to separate the yellow color
ing matter from the chloropyhl OF the
heritage. This, then, is most probably
the source of the color of butter. We
are led to this conclusion by the fact
that the green of the leaf Is. lost in the
ordinary process of curing hay and
fodder, and that yellow butter can not
be made from this discolored food, nor
from grass even, which is immature or
oVerripe."