The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1892-01-28

ellSlD UO reCOru Ill lDo peulSr66 rec
ord of it's breed. Strictly speaking,
the term is more or less relative one
The basis of registration varies, but
the most generally accepted is that
adopted by the English thorough
bred stud book, namely: five top
crosses of thoroughbred sires.
In establishing pedigree records and
registering foundation stock lesser
number of sires has been accepted by
breed societies, bur at this time nearly
all pedigree registers for cattle, sheep
and swine record only the descend
ents of ance stOrs-both male and fe-
male-already on record.
The draft horse stud books
still adhere to the old
thoroughbred standard five
top crosses of recorded sires. 1t has
been generally accepted by breeders
that this number of crosses will serve
to fix the type so that it will be trans
mitted with reas enable certainty, es-
pecially if the original dam was Of the
same type as the stallion to which she
was mated.
GUERNSEY CATTLE.
This breed is steadily increasing in
popularity in this country and Jersey
breeders must look to their laurels.
The Practical Farmer says that origi-
nally the Jerseys and Guenseys were
one breed, called the Alderney, or
Channel Island cattle.
The Jerseys were bred for cOlors; in
Guernsey no attention was paid to
color and they are of all colors. The
laws OF the island prohibit the intro
duction of foreign cattle, so that the
breed is kept pure. They have been
bred for result at the pail, and in con-
sequence we have this rich milk and
high cOlored butter. Guernsey butter
sells Oh the Island of Guernsey at six
pence (12cents) pound more than Jer-
sey butter, and the Jersey butter has
to be artificially colored to bring the
price it does. The Guernseys are a
larger cattle than the Jerseys, and in
many ways more useful animals; the
Guernsey is more like rich milking
short horn than like a Jersey. 1t has
been said that the milk of the Guern-
sey is so rich in oil that the butter
will not ''stand upn unless kept quite
cold. 1t is because more or less oil
cake has been fed the animals, if the
truth was ascertained.
SELECTING ANIMALS FOR FEEDING.
Discussing the problem, "Can Beef
be Made at Protit,n Mr.. J. w. In
gram says in a recent Rural New
Yorker:
Not all animals have the same apti-
tude to lay on flesh, or flesh of the
same quality. There is not only a
great difference in breeds, but an al
most equal difference in individual
animals of the same breed. There is
not only difference between animals
i'll their ability to digest food and to
convert it into meat, but different
animals put the gain on their curcasses
in different places. While one will
store it on the most undesirable parts,
like ribs and fore quarters, another
will put the bulk of its gain upon loins
and hind quarters; and as
a pound of, loin or ham
is worth more than twice
as much as pound of forequarter or
inside tallow, too much attention cam
not be given to the selection of ami
mails for beef making, not only of the
best beef breeds, but also of the best
types Of these breeds
With a little experience and close
attention 0Ge needs mako but very
few mistakes. BY selecting Short
horns and Herefords or their grades,
and those with heavy hindquarters
with large development Of hams
and broad, short Ioins, small heads,
fine horns, mellow skin and fine,
silky hair and general thrifty ap-
pearance, one will not be often disap-
pointed in the result.
THE KEJFFER PEAR
| would give last word of advice
to everyone having room in their or
chard or yard for even one tree, and
that is plant LIE Conte or Keiffer
pear. The sooner the better, but bet
ter on Arbor day than not at all. [
have found that these pears are ad-
mlrably adapted to this section and
profitable beyond all others / have
tested. They are net, in point of
quality, equal to many other vari-
cites, but being vigorous growers
prolific and not subject to blight, they
give return when other much praised
kinds fail. Besides, find the Keiffer
when mellowed by keeping, in a cool
dry cellar, a very excellent eating, as
well as cooking pear. That is my
and It is supported by an
orchardlst writing in a New York
journal. He says: "I would not pur-
chase from an unknown travelling
agent; but in condemning them, do
not like to see reflections cast on the
Keiffer pear. | have twenty-five va
rieties of pears, and to my taste none
is better than the Keiffer. We take
them off the trees October 20 and then
for six weeks we enjoy luxury. Give
a true Keiffer the right situation and
sofia rich top soil with clay SUBJ
soil, well drained and rather sandy
and the Keiffer will make satisfac-
tory return. For earliness in bearing
and productiveness 1 know no better.n
GLEANINGs.
1t was maxim of Lord Bacon's that
when it was necessary to economize it
was better to look after petty savings
than to descend to petty gettings. The
loose cash that many persons throw
away uselessly and worse, would often
form basis of fortune and independ-
ence for life. The wastes are their
own worst enemies, thouUh oanaroIIy