The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-08-22

comparatively easy mAlleE ~ cAeC'
Its removal with q simple instrument
and at little incon venience TO the calf.
DR.. 9. Stuart, a well known veterinarian
OF Cleveland. who practiced in Scotland
oeiore coming to this country. has e.
iectually prevented the formation OF
horns on cattle by this method, both
abroad and here. Mr.. Hope, who has
farm Of 2l coo acres in Mexico, said ::
de IS engaged in breeding horns of OF
cattle. When q calf is three or four
months old the horn is cut of even
with the hair, and then the wound is
scared over, the blood washed of with
lime water, and the calfis feeding again
IN few minutes. IL you wait little
longer the horn becomes hollow, and
there is more danger in cutting il off
His cattle can be hitched together like
mules. Mr.. 7. B. Curtis, New York. de-
scribed what. he thought is the better
way: As soon as the horn appears, like
button, take chisel and pry It oct.
The milk Of COW always partakes OF
the food 1t comes from; that is to say,
weak food will always make weak milk,
and rich food will make rich milk. In
these respects COW is somewhat of a
machine. She masticates, digests, as
anu ACkAAno AOOu "
her in milk, and this milk is according
TO the food. Mr.. Fuller hit upon the
idea OF making MARY Anne of st.
Lambertsh a converting machine to
change rich food into ricn milk, and ne
demonstrated that there may be won
derful skill practiced in feeding COW
for butter, or If Il strikes the reader any
more forcibiy, there is science in il.
This skill or science consists in giving
the COW all she will consume of foods so
mixed or combined that every part of
the body is nourished 70 make n vigor-
Gus physical condition and at the same
time furnish the material for rich milk
Mr.. Fuller fed pea meal, inseed cake
meal. wheat bran, ground oats. fifty
quarts per day, ana also q small guam
tity Of roots. cabbage and apples. It's
hardly to be expected that an ordinary
,iairyman will feed this mArvelously
large amount, for he would find It i'm
possible for ordinary cows to eat as
much and If they did, to digest il. Mr..
Fuller's COW is a most remarkable ami
NAL in her power OF digestion and as
.imilation Of food. She was brought TO
this high degree gradually, and at the
beginning OF the test was eating IS inn
perial quarts, which increased to 81
44aAAI - cOOA % AAG 81 CAN tAA1A OCkdu
This COW, naturally endowed and skill
fully trained, turned this vast amount
Of food within the space Of seven days
into IS pounds, So Dances Of unsalted
butter. She had been fed ever since her
calf was born 70 produce rich milk, and
quality not quantity was sought for
The case is worthy the study of the
plainest dairyman, for 10 teaches the
important lesson in plain language that
We may expect something from some
thing and we have no right TO expect
from nothing. This, alas.
too often is the basis of dairying. Cows
are left to shift for themselves. being
turned into a scanty or runout pasture.
-Ex.
Every one who keeps cattle or poul-
try, says the NeV England FarIReT,
should SOW ut least a patch in winter
rye, every fall A few square rods of
rye, convenient to the poultry house,
will be a great treat to the fowls during
the mild days ofwinter and early spring
when ordinary green feed is unobtain-
able. 1t may be sown as late as the mid
die Of October for spring use. but If TO
be fed in fall and winter the earlier Il Is
sown after July the better. For cattle,
rye isian excellent cror, il fed when II is
tender, but many make the mistake of
citing it get its full growth before De-
ginning 10 cut it. Every farmer can
ind place tor rye after early potatoes |
)r corn, or on inverted sod where the |
yrass is run out. lit requires the sum.
ner months for growing We sholld va ne |
{ less, but rye grows wien the ground |
would otherwise be unoccupied, so that |
What fodder Is made is nearly all clear
ain. Few farmers who have once grown
small field OF rye for feeding COWS
arly in spring will be without it in
uture. II one overdoes the thing by
,utting in two OF three times as much
IS can be used when young and tender,
lisappoin ment may result. Rye, well
ured, makes very fair hay, but the sea-
on for cutting it is not usually remark
bile for its good hay weather. So do
lot get excited over rye for fodder, but
e sure and put in little for the cattle
nd the hens. Two bushels OF seed
ere will give a good thick growth. butt
sss is sufiicientif % be allowed 10 ripen
IS seed. On hiilsides a crop of winter
ye is useful to prevent the winter rains
rom washing the soil away. The stub-
lie and roots plowed under after the
rop is removed also improve the land
Y filling ii with an abundance OF vege
lD!e matter. ferllLlng salts are also
stained in the soil, which otherwise
light leach away during the tall and
BRING. We should keep our land occu.
led by some kind of crop as much of {
lie time as possible. Idle acres always [
resent idle capital, and idle capital
seps many farmers poor.
Mrs. Rorer. of the Philadelphia Cook
x School, an acknowledged authority
D ice creams, says: The best ice cream
made by first scalding the cream aud
ssolving the sugar in I while il is hot. =
Then raw cream is frozen the flavor (
x Is not so prominent aud the cream {
as q frozen. snowy taste snd is never [
srfectlv smooth and velyety. Fruit
al fruit fiavorings should be added 20
le cream after the latter $ frozen. Be
re turning the mixture into the freeZ-
z can. see that the dasher is right side
, and the can properly adjusted in the ,
Inside wooden bucket; then pour in
le mixture, put on the cover, faSten Z
le crank and give IL a turn TO see that I
Is right. Pound the ice fine in :
arse bag and have the salt ready.
hich should be coarse or rock sale. \ O
Iree-Quart freezer will require eight I
FUNDS OF ice and three pints OF salt. Z
or mt IN lavar of ice ahouf rhraa