The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-02-08

IT has not been the nsnlng 30 mucn
az 1t has been the saw and other mills
on our streams, that have destroyed the
fish. The Clyde river, which courses
through our farm, used to be famous
stream for trout; but we doubt IT there
10 a trout, or any other fish but yellow
perch and suckers, in II now. Some
thing certainly ought to be done, more
than is now attempted, to stock our
waters with good fish, and protect
them. On the Kennebec river In
Maine, which used to be a famous fish
river, the fish were at one time almost
totally exterminated; but since the
immense ice trade sprang up, and it
became necessary, in order to have
merchantable ice, to make the saw.mills
burn their waste instead of running ii
into the river, the fish have begun to re-
turn to their old haunts to some extent;
and we're proper 6sh-ways kept up, 30
that the fish could easily reach their
spawning places, these and the ice OF
that river would be worth more to the
people than all the water power pro-
duced by the obstructing dams. Yet
it may be possible to have both the fish
and the manufacturing, If proper laws
were enforced, but we all know how
difficult it is to get any good laws en-
acted, or enforced against corpora ions
controlling great business operations.
The only real hope against these and
all corporations is that their ruthless
greed and bullying ways may at last
rouse up the people to q sense Of their
danger. No crowned tyrants of the
middle ages were ever more dangerous
to human rights and liberties than the
corporations and trusts Of this country.
WE think all intelligent dairymen
agree in the belief that food affects the
churnability of cream. An ex'
change remarks that every one who
learns dairying in the North, and Their
goes south, where cotton seed is fed
finds that our churning temperature
will not work there. Professor G.. w
Curtis, of the Texas experiment sta
ton, sends bulletins illustrating this
He find, temperature OF about sevent,
degrees needed for churning wher
cows eat cotton seed. We find we ueec
high temperature now on shock corn
and that we should lower the tempera
ture when bran is fed freely. We lik'
to regulate the temperature so the but
ter will come in about forty. tiv,
minutes. Food also affects flavor. To,
much oil cake is deleterious, but OF
cake with ensilage has given good re
suits when no other food was !given
A variety of food is always desirable.
/ HAVE associated with fruit grow
ing the gentle Jersey COW, as frui
growing and the dairy have points @
common interest,"" says a writer in th
Dairy World, and he adds: " If liv,
farther from city or distant from
creamery, l might have decided differ
emily; but living close to the city fin
that fruit, milk, cream, butter, cottag
cheese, ETC., when being supplied to
retail trade are appreciated. by the sam
people at the same time; that is, eac
family will order one or all of these fC
the days consumption, and they seel
glad to have them at the same: hour AL
from the same party"
SIR J. B. LAwEs, probably the be-
scientific and practical authority in En-
l land on questions relating to me
production, read an elaborate paper b
l fore an agricultural association in 1877
b. in which, among other things, he esi
!, mated that it required 1850 pounds
q dry food, made up OF various kinds,
: produce 100 pounds growth upon
8 steer, and he speaks of this ration
e composed of moderate proportion
r cake and corn (grain) some hay
r chaff, with roots or other succule