ee" x Wage Oy r noe athe a ee “Se a z ) m) 4 3 4 + a Shelf .LA4 UNITED STATES OF AMERICA. THE FARMERS TOCK BOOK A MANUAL, ON THE BREEDING, FEEDING, MANAGEMENT AND CARE OF LIVE STOCK, AND COMMON SENSE TREATMENT AND PREVENTION OF DISEASES OF FARM ANIMALS. By | ly “yy gi" HON. JONATHAN PERLAM, AUTHOR OF THE AMERICAN FARMER'S CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR; AMERICAN ENCYCLOPEDIA OF AGRICULTURE; PROFESSOR OF HYGIENE AND CARE OF DOMESTIC ANIMALS, CHICAGO “VETERINARY COLLEGE; FORMER EDITOR PRAIRIE FARMER, EX- MEMBER ILLINOIS DEPARTMENT OF AGRICULTURE; EX-SUPERINTENDENT OF AGRICULTURE, ILLINOIS INDUSTRIAL UNIVERSITY; LIFE MEM- BER OF THE AMERICAN POMOLOGICAL SOCIETY, ETC, Toh CF COVE AS Cory RICH Sg ner 1¢ > DEC 1% 1888 a’ e / m/13E3 C2. OF wasHin®® Published by H. R. PAGE & CO, \ GerrcaGo, LLIINor:©re. COPYRIGHTED BY H. R. PAGE & CO., CHICAGO, TER ————————————— ne se led dda ON De That my previous efforts in works on practical agriculture have been well received may be attributed to the fact that the endeavor has been to meet the requirements in plain condensed statements. In the forthcoming work it is the intention to follow the same line, thus treating upon valuable improved breeds of live stock, their breeding, care and management, purely from the standpoint of practical value, fortifying the principles by facts in the experience of others who have been success- ful in the several classes treated. The value of correct object lessons in elucidating written or spoken words, is now so well established that the system has been gener- ally adopted, not only in the better examples: of successful books and journals, but also in our common schools, academies and colleges. Hence no excuse need be offered _for introducing here, what the author has always advocated and practiced. It, of course, adds immensely to the expense of the work, when single illustrations often cost into the hundreds of dollars, but if by these meang the reader can see at a glance, what would take pages of written matter, the buyer will not grudge the in- creased price of the book, and for the reason that what would otherwise be dull reading becomes a pleasure, and the mind permanently retaims what the eye has taught. My aim is, as it has always been, to present information not generally at- tainable—except through the study of many books—the thoughts and experience of the best minds, when they conform to modern practice or else make them so con- form, and this with the least verbbiage possible, to bring, in fact, Object Lessons and Object Teaching in conformity with the principles they are intended to elucidate by means of excellent and true engravings and plain print carefully corrected. If success in the present instance should compare favorably with previous efforts, the author will be more than satistied. Acknowledgments for favors received—espevially in portraits of animals—are due, and are hereby cordially acknowledged, to Messrs. Pratt, of Hlgin, Ill.; Mor- rison, of Pontiac, Ill.; Fowler & Vanatta, Fowler, Ill.; Brown & Co., of Aurora, Il.; Hanscom, of Oak Park, Ill.; Imboden Bros., Decatur, U1.; Pickrill, Thomas & Smith, of Harristown, Ill.; Culbertson, of Chicago, Ill.; Husthope, of Niles, O.; Higginbotham, of Manhattan, Kan.; Fairbank, of Chicago, Ill.; Madilla Valley Association, West Edmonton, N. Y.; Tripp, of Peoria, Ill.; Smith, of Bates, Ll.; Clark, of Whitewater, Wis.; Whitfield, of Rougemont, P. Q., Canada; Lofft, of Bury St. Edmonds, Suffolk, England; Galbraith Bros., Janesville, Wis.; and to J. H. Sanders, editor Dreeders’ Gazette, Chicago, Il.; and N. A. Throop, delineator and engraver, Chicago, III. JONATHAN PERIAM. Chicago, Ill., 1835. TASEAaOn CONTENTS. > LOCI S eee sais: AND DATRYING... CHERAB I: VALUE OF THE ANIMAL INDUSTRY OF THE UNITED STATES. Section 1.—Importance and Value of the Live Stock Interests of the United States.—There is Still Room for More.—Why We Seek Foreign Breeds. Section 2.—Present and Prospective Value of Live Stock.—Average Prices.—Greatest and Lowest.—The Rule of Prices.—The great Stock-Breeding States. Section 3.—Live Stock Interests of the Canadian Provinces. Section 4.—The Importance of Live Stock Farming.—Stock Brings Wealth. Section 5.—Stocking the Farm. 9 CHAPTER It. WHY STOCKMEN GET RICH Section 1.—Manufacturing Condensed Products. Section 2.—Ancient Writers on Live Stock.—Mago on Working Oxen. Section 3.—Columella and Cato.—Meat Products Always Demanded. Section 4.—A Model Farmer. 2 CHAPTER III. THE RELATION OF STOCK TO FARM ECONOMY. Section 1.—Importance of the Animal Industry. Section 2.—Live Stock vs. Crops. Section 3.—Live Stock and Farm Economy.—Cotton and Southern Agriculture.—How Much Grass? Section 4.—Diversified Stock Breeding Profitable.—What to Raise.—The Outcome. Section 5.—Grass and Stock Feeding. Section 6.—- Raising a Herd.—Selecting a Bull.—Horse Stock.—Sheep and Swine. 13 CHAPTER IV. STOCK BREEDING ON AVERAGE FARMS. Section 1.—Horse Breeding on Small Farms. Section 2.—Economy of Cattle. Section 3.—Swine on the Farm.— Swine and White Grub. Section 4.—Place of Sheep on the Farm.—Sheep as Weed Destroyers. Section 5.— What Sheep to Keep. 16 CHAP ME Vi: STOCK FEEDING AND FERTILITY. Section 1.—Why Stock Conserves Fertility. Section 2.—How Stock Increases the Fertility of the Soil.—Why Sward Land is Fertile.—Live Stock and Fertility. Section 3.—Diversified Agriculture Possible on Stock Farms. Section 4.—Relation of Crops to Stock Breeding.—Common Sense Rotation. Section 5.—Naked Fallows not Necessary. Section 6.—Fallow Crops and Live Stock.—Crops for Turning Under. iL7/ a EE CON TaN ES: CHAPRE Wie GRASS AND HAY CROPS. Section 1.—What is Grass?—The Value of Grass. Section 2.—Meadow and Pasture Grasses._ About Meadows.— Good Meadow Grasses. Section 3.—Ripening of Grasses.—Soil and Grasses. Section 4.—Lists of Grasses for Special Use.—Seeding to Grass. Section 5,—Mixed Grasses for Various Soils. Section 6.—Economy of Thick Seeding. Scction 7.—A Reference to Valuable Tables. Section 8.—Management of Grass Lands.—- Experiment the Basis of Success.—Ability of Soils to Nourish Plants.—Rich vs. Poor Soils.—Sowing Grass Seed with Grain.---Detective Seed. 19 CHAPR TR yy iele FORAGE AND ENSILAGE PLANTS. Section 1.—The Use of Forage Crops. Section 2.—Forage Crops.-—The Silo and Ensilage.—How to Form a Silo—- Sweet Ensilage. 24 CHAPT Hin. Vatkis THE ECONOMY OF STOCK BREEDING. Section 1.—Why Stock Pays.—Condensed Products. Section 2.—No Idle Seasons with Live Stock. Section 3.— Diversified Products.—Feeding the Crops. Section 4.—Feeding and Fattening Stock.—Breeding Stock. Section 5.—Average Gains of Fat Steers.—A Summing Up. Section 6.—Shelter Trees for Stock.—Hardy Shelter Trees. Section 7.—Shelter for Feeding Yards and Buildings. 26 CHAPTER IX. BREEDING AS ADAPTED TO SPECIAL USES. Section 1.—Dairy Farming.—What is Necessary to Success. Section 2.—Selling Milk and Cream. Section 3.— Butter-Making.—Creameries. Section 4.—Manufacture of Cheese.—Home-Made Cheese.—The Celebrated Wiltshire Cheese.—Cheddar Cheese.—Upon Cheese Making Generally.—Milk and Foreign Odors.—Cleanli- ness. Section 5.—Practical Cheese Making.—The Curd..—Temperature.—Amount of Rennet.-—Chester and Chilton Cheese.—Varying Quality of Cheese.—Stilton Cheese.—About Rennets.—To Cure the Rennet.—Pre- paring the Rennet. Section 6.-—Making Dairy Butter. Section 7.—General Rules to be Observed. 29 HORSES, Mil ES: 2aNG@eScice CHAPTER I. WHENCE PRINCIPAL BREEDS OF HORSES WERE DERIVED. Section 1.—The Horse Family. Section 2.—Native Country of the Horse.—Subjugation of the Horse. Section 3.—A Lesson in Breeding. Section 4.—Where the Best Horses are Found. Section 5.—Xenophon’s Study of the Horse.—The Feet.—Fctlocks and Shanks.—The Knees and Arms.—The Neck and Head, Eyes, Nostrils and Chest.—The Loins.—The Quarters and Buttocks.—Stallions and Foals.—Xenophon’s Acute Observa- tions. Section 6.—Breeds of Horses, Thoroughbreds.—An English Writer’s Testimony.—Anglo-American View.— American Thoroughbreds. Section 7.—The Trotting Horse. Section 8.—Saddle Horses.—Pacers.— Section 9.—Road or Business Horses. Section 10.—Draft Horses.—Cleveland Bay.—The Norman and Percheron. ; 39 COW IN ES). CHAPTER II. VALUABLE BREEDS OF HORSES COMPARED. Section 1.--French Breeds.—Percheron vs. Norman.—The Percheron Stud Book.—Medium French Horses.—The Horse of Arden. Section 2.—English Breeds.—The Thoroughbred Impress. Section 3.—Breeds Valuable in America.—Draft Horses. Section 4.—The Thoroughbred and its Uses. Section 5.—The Trotting Horse and its Uses. Lowering Records. Section 6.—Pacing and Pacing Horses. Section 7.—Draft Horses Com- pared. Section 8.—General Purpose Horses. Section 9.—Carriage Horses. Section 10.—Driving Horses. Section 11.—Pure Bred vs. Thoroughbred. 45 CHAPTER III. THOROUGHBRED HORSES. Section 1.—Derivation of Thoroughbreds. Section 2.—The Modern Thoroughbred. Section 3.—The American Thoroughbred. Section 4.—Northern and Southern Rivalry on Turf.—The Settlement of the Question. Section 5.—Influence of Cattle on Thoroughbreds. Section 6.—The Practical Value of Thoroughbreds. Section 7.—Saddle Horses. 49 CHAPTER, TV. TROTTING AND ROAD HORSES. Section 1.—Prepotence. Section 2.—The Road Horse. Section 3.—Adaptation of the Means toan End. Section 4.—Double Teams. Section 5.—Single Driving Horses. Section 6.—Fast Trotting Horses. Section 7.—A Horse of Many Uses. 52 CHAPTER V. DRAFT HORSES. Section 1.—Clydesdales.—Points of the Clydesdale Horse. Section 2. English Shire Horse. Section 3.-—English Cart Horse. Section 4.—The Norman-Percheron Horse. Section 5.—French Horses in the United States. Mr. Klippart on French Horses. Section 6.—The Flemish Horse.—Section 7.—Modified Draft Horses. 56 CHAPTER VI. DRAFT AND SHOW TEAMS FOR CITIES. Section 1.—Trained Teams. Section 2.—Requirements for City Teams. Section 3.—Weight Carriers. Section 4.—Heavy Draft for Cities. Section 5.—Light Draft Horses in Cities. 60 CEP Tnirt, | Will. SOME FACTS ABOUT BREEDING. Section 1.—Variation from Changed Conditions. Section 2.—Variations in Animals by External Influence. Sec- tion 3.—Opposite Characteristics between Horses and Cattle. Section 4.—Natural Characteristics of the Horse. Section 5.—Training vs. Breaking. Section 6.—About Driving Horses. Section 7.—An Arab Maxim in Breeding. 62 CHAPTER VIII. REQUISITES TO SUCCESSFUL HORSE BREEDING. Section 1.—-A Study of Principles. Section 2.—Stonehenge’s Theory of Generation. Section 3.—Breeding for a Purpose. Section 4.-The Breeder’s Art. Section 5. The Farmer asa Breeder. Section 6.—How to Select a Mare.—Important Qualifications. Section 7.—The Stallion in Breeding. 66 CONIA IT aS CHAPTER IX. HORSE BARNS AND STABLES. Section 1.—Dimensions of Stable. Section 2.—Stable Ventilation.—Ventilation in City Stables.—The Necessity of Ventilation.—A Summary of Points. Section 3.—Stable Drainage.—Earth Saturation and Stable Drain- age.—Stable Drainage and Welfare of Animals.—Deodorization in Stables. Section 4.—Combined Barn and Stable. Section 5.—Arrangement of Stables, Section 6.—Stable Furniture. Section 7.—The Stable Shed. 70 CHAPTER X. ANATOMY AND PHYSIOLOGY OF THE HORSE. Section 1.—Value of a Correct Knowledge of Animals. Section 2.—Muscular Development. Section 3.—Cu- taneous Muscles. Section 4.—The Limbs and Feet of the Horse.—The Hoof.—The Wall.—The Quarters.— The Bars.—The Frog. Section 5.—The Movement of the Foot.—Tendons. Section 6.—Dissection of the Foot. Section 7.—Ligaments, Tendons and their Uses.—Blood Vessels.—Nerves.-_Moyements of the Joints. 78 CHAPTER XI. INTERNAL ECONOMY OF THE HORSE. Section 1.—The Vital Organs. Section 2.—Organs of Sensation.—Functions of the Nervous System.—Influence of the Nervous System with Reference to Disease. Section 3.—Arterial and Venous System.—Section 4.— The Breathing Organs. Section 5.—The Digestive Organs.—Office of Dupuration in the Animal Economy. Section 6.—The Organs of Generation. 88 CleheVe sales 2CUL EXTERNAL EXAMINATIONS OF THE HORSE. Section 1.—The Head and Neck.—Section 2. —Body of the Horse. Section 3.—The Points of the Horse.—The Lack, —The Tail.—Tne Hind Quarters.—Rear View of Limbs.—The Fore Quarters.—Side View of Front Feet. 92 CEH ABAE hi excUne THE TEETH—THEIR WEAR AND PECULIARITIES. Section 1.—Why Horses’ Teeth Differ.—Other Guides to Age._Structural Altcrations of the Teeth. —Bishoping.— Illustrating the Wear of the Teeth. Section 2.—Structuzal Changes of the Teeth.—The Back Teeth, called Motars or Grinders.—The Anterior Teeth or Incisors.—Distinction between Temporary and Permanent In- cisors.—The Temporary or Milk Incisors.—The Permanent Teeth.—Drawing of Milk Teeth.—The Mark cf the Teeth.—The Fang-Hole or Secondary Mark.—lurther Changes Indicating Age.—Triangularty.—Slope.-- The Tusks. 98 CHAPTER. XIV. DISABILITIES AND UNSOUNDNESS. Section 1.—What Constitutes Unsoundness.—Defination of Unsoundness. Section 2.—Disabilities. Section 3.— Unsoundness. Section 4.—How to Examine a Horse. 107 CHAPTER XV. MULES AND ASSES AND THEIR BREEDING. Section 1.—Difference Between the Horse and Ass.—The Ass and his Relatives.—A New Wild Species. Section 2.—What is a Mule?—Crosses vs. Hybrids. Section 3.—Special Uses of Mules. \Section 4.—Climates Adapted to Mules. Section 5.—How to Breed Mules.—A Breeder's Experience.—Selection of the Jack. Sec- tion 6.—Treatment and Training.—ecding.—Genevzal Care. Section 7.—Training to Labor. 110 ING IN CHAPTER XVI. PARASITES OF THE HORSE. Section 1.—Flies and Mosquitoes.—Ear Flies. Section 2.—Skin Parasites, Lice, Ete-—Mange Insects.—The Horse- louse.—About External Parasites Generally.—Ring-worm. Section 3.—Parasites Under the Skin. Section 4.—Internal Parasites.—Bots.—Tape-Worms.—Pin-Worms. 115 CHAPTER XVII. COMMON DISEASES AND TREATMENT. Section 1.—Contagious Diseases.—Glanders and Farey.—The Test for Glanders.—Charbon, Spotted Fever or Malignant Typhus.—Strangles or Colt Distemper. Section 2.—Epidemic Diseases.—Influenza.—Pink-Eye or Catarrhal Fever.—Treatment of Influenza. Section 3.—Gencral Diseases.—Inflammation of the Lungs.— Coughs, Colds, Catarrhs, Sore Throats, Ete.—Bronchitis or Chronic Cough.—Chronie Cough.—Sore Throat. —Heaves, Broken Wind or Asthma.—Local Inflammation in and around the Mouth.—Lampass.—‘‘Vives.’°— Barbs and Paps.— Tender and Bleeding Gums.—Decayed Teeth.--Disorders of the Teeth.—Tooth Cough.— Inflammation of the Bowels and Colic.~-Inflammation of the Bowels.—Peritonitis and Enteritis.—About Bleeding.—Colic.—Symptoms of Colic.—Symptoms of Inflammation of the Bowels.—Scratches, Weed, Grease.—Decided Grease. Section 3.-—Injuries and Wounds.—Incised Wouuds.—Contused Wounds.—Lacer- ated Wounds.—Punctured Wounds.—Puncture of the Foot.—Injury to the Bone.—Penetrating Wounds.— Spr.ins.—Shoulder Lameness.—Callous Enlargements.—General Treatment of Wounds.—To Check Bleeding. —To Sponge and Dress a Wound. rile CHAPTER XVIII. VARIOUS DISEASES AND TREATMENT. Section 1.—Symptoms and How to Know Them.—Abscess of the Brain.—Abdominal Injuries.—Acites, or Dropsy of the Abdomen.—Acute Dysentery.—Acute Gastritis, Generally from Poisoning.—Acute Laminitis._-Album- inous Urine.—Aphtha.—Bog Spavin.—Broken Wind.—Broken Knees.—Bronchocele.—Bruise of the Sole..-- Canker.—Capped Elbow.—*Capped Hock.—*Capped Knee.—*Cataract.—*Choking.—Chronic Dysentery.— *Chronic Gastritis.—Congestion in the Stable.—Cracked Heels.—Curb.—*Cystitis, cr Inflammation of the Bladder.—*Diabetes Insipidus, or Profuse Staling.—*Enteritis.—Excoriated Angles of the Mouth.—-False Quarter.—*Farey and Farcy Buds.—*Fistulous Withers.—Fungoid Tumors in the Eye.—Glanders.—Gutta Serena.—*Hematuria, or Bloody Urine.—Hydrophobia.—*Luxation of the Patella.—Mallenders and Sallen- ders.—*Laminitis (Sub-Acute).—Megrims.-—Nasal Gleet.—Navicular Disease.—Partial Paralysis.—P hrenitis.— Pleurisy.—Poll Evil.— Prurigo.—Pumice Foot.—Purpura.—*Hemorrhagica, or Universal Congestion.—* Quit- tor.—Rhcumatism.—Sand Crack.—Seedy Toe.—Simple Ophthalnia.—Sitfast.—*Spasmodic Colic.—-Fret.— Gripes.—*Spayin.—*Specific Ophthalmia.—*Splint.—*Sprain of the Back Sinews.—Staggers.—Strain of the Flexor Tendons.—Stringhalt.—Surfeit.—*The Teeth.—*Thorough-Pin.—Thrush.—Tumors.—Warts.— Windy Colic.—General Specific Treatment of Wounds. ST CHAPTER XIX. DESIGNATION OF REMEDIES AND PREPARATIONS. Section 1.—The Collection of Formulas. Section 2.—Alteratives.—Section 3.—Anesthetics.—Anodynes.—Antac- ids. Section 4.—Anthelmintics. Section 5.—Aperients. Section 6.—Astringents. Section 7.—Blister, or Vesicants.—Section 8.--Caustics, or Cauteries. Section 9.—Charges. Section 10.—Clysters, or Enemata. Section 11.—Cordials. Section 12.—Demulcents. Section 13.—Diaphoretics. Section 14.—Digestives. Secticn 15.—Diureties. Section 16.—Embrocations. Section 17.—Emulsions. Section 18.—Expectorants Section 19.—Febrifuges.-—Section 20.—Lotions for Washes.--Narcotics._Refrigerants. Section 21.-—Seda- tives. Section 22.—Stimulants. Section 23.—Stomachics. Section 24.—Styptics.-—Tonics.—Vermifuges or Worm Medicines. 143 CHAPTER XxX. DRUGS AND MEDICAL APPLICATIONS. Section 1.—Veterinary Drugs, with their Actions and Doses. 151 COIN TE SUNIL Se CHAPTER XXII. SOMETHING EVERY HORSEMAN SHOULD KNOW. Section 1.—The Pulse as Indicating Disease.— Variations of the Pulse. Section 2.—On Bleeding. Section 3.— About Clysters or Injections. Section 4.—Deodorizers and Disinfectants. 154 CHAPTER XXII. ANATOMY AND POINTS OF THE HORSE. Section 1.—The Points of the Horse. Section 2.—The Bones and their Places.—Explanation of bones of the Horse. Section 3.—Structural and Historical Points.—Structural Points.—Historical Points. 156 CHAPTER XXIII. BREEDING OF SOME FAMOUS HORSES. Section 1.—The Study of Pedigrees. Section 2.—Breeding of Famous Racers.—Hambletonian.—Blue Bull.— Some Trotters in 2:20 or Better. Section 4.—In-Bred, Out-Bred and Line Breeding.—In-Breeding.—Out- Crossing.—Summing Up.—What is a ‘‘Nick?’—Section 5.--Consanguinity. 159 CHAPTER XXIV. DICTIONARY OF HORSEMEN’S TERMS IN COMMON USE. Section 1.—Terms in Use by Horsemen and their Explanation. Section 2.—Glossary of Terms in use on the Turt - and their Definition. 166 CHAPTER XXY. EXPLANATION OF SOME VETERINARY TERMS. 171 PRINCIPLES AND PRACTICE OF SHOEING. CHAPTERS a. THE HOOF OF THE HORSE. Section 1.—The Hoof in Relation to Shoeing.—The Toe of the Horse.—The Crust or Wall.—The Natural Hoof. Section 2.—Hot Fitting of Shoes. Section 3.—Structure and Processes of the Foot of the Horse.—Distribu- tion of Blood in the Foot.—Cartilage and Bone. 175 CHAP TE le THE PRACTICE OF SHOEING. Section 1.—What We Shoe For. Section 2.—Breadth of the Fore Shoe. Section 3.—The Weight of Shoes. Sec- tion 4.—The Upper Surtace of the Shoe. Section 5.—The Ground Surface of the Shoe. Section 6.—Length and Heels of the Shoe. Sec!ion 7.—Fitting the Shoe. Section 8.—About Horse-Shoe Nails.—Number and Size of Nails in a Shoe.—Clenching the Nails.—Section 9.—Fullered Shoes. Section 10.—The Hind Foot and Shoe. Section 11.—Calkins. Section 12.—Roughing Shoes. Section 13.—Farmers’ Work and Tips.— Bar Shoes. Wee RCP IN i ta CHAPTER III. WHAT GOOD AUTHORITIES SAY. Section 1.—A Competent English Authority on Shoeing.—Directions for Shoeing Ordinary Fore-Feet.—Directions for Shoeing Horses with Ordinary Hind Feet.—Form of the Toe of the Fore Shoe.—Fitting of Turned up Shoes. Section 2.—Mr. Thomas Leggett’s Practice in Shoeing. Section 3.—Mr. A. S. Beamish on Fitting Shoes, Section 4.—To Shoe a Kicking Horse. Section 5,—Interfering and Corns. 183 oe Se EeDoeiG AND CATTLE FEEDING. CHAPTER I. INTRODUCTION OF CATTLE INTO THE UNITED STATES. Section 1.—Origin of American Cattle.—Canadian Cattle-——The Cattle of Spain. Section 2.—Iatroduction of Superior Breeds West.—The Kentucky Importation.—The Ohio and Illinois Importation.—Herefords in the West.—Dairy Cattle. Section 3.—Our Native Cattle. 187 CHAPTER II. IMPROVED BREEDS OF CATTLE. Section 1.—The four Great Divisions of Cattle. Section 2.—Long-Horned Cattle.—Irish Cattle.—English Long- Horns.—Laneashire Cattle. Section 3.—Middle-Horned Breeds.—The North Devons.—The Herefords.— The Sussex.—Native Welsh Cattle.—Native Scottish Cattle. Section 4.—The Short-Horned Breeds.—Ayr- shire Cattle—The Yorkshire Cow.—Dutch, Holstein, or Friesian Cattle.—Channel Islands Cattle.—Jerseys Forty Years Ago.—The Alderney.—The Guernsey Cow. Section 5.—The Old Polled Breeds. —Galloways.— Improved Galloway Cattle.—Polled Angus.—Suffolk Cattle. Section 6.—A Summing-up of British Breeds.— Long-Horns.—Short-Horns.—Middle-Horns.—Polled, or Hornless Breeds.—The Ayrshire Dairy Cow.— Scotch Cattle—Welsh Cattle.—Alderneys, Irish Cattle.—English Wild Cattle.—Old English Judgment of Cattle. Section 7.—How Breeds are Formed.—Forming a Breed vs. Breeding Up. 188 CHAPTER III. DISTINCTIVE BEEF BREEDS. Section i.—Favorite Beef Breeds of the United States and Canada. Section 2.—Short-Horns.—-Rating Short- Horns by Points.—Points of the Short-Horn Bull——A Summary of Points. Section 3.—Herefords. Section 4.—Polled Angus.—Galloway vs. Polled Angus.—Angus and Texan Cross. 211 CHARTER: LN? DISTINCTIVE MILK BREEDS. Section 1.—Characteristics of Milking, Breeds. Section 2.—Channel Islands Cattle-——The Jersey Cow.—Points 01 the Jersey Cow.—Growth, General Appearance and Condition.—Guernsey Cows. Section 3.—Ayrshire Cattle.—Dairy Points.—Ayrshire Colors. Section 4.—Dutch Cattle (Holstein, Friesian, etc.)—Selection for Milk.—Dutch or Holstein Colors.—Section 5.—Other Milk Breeds. 215 CHAPTER V. BREEDS COMBINING LABOR, BEEF AND MILK. Section 1.—The Question of Mixed Qualities. Section 2.—Devon Cattle. Section 3.—Sussex Cattle. Section 4.—Polled Cattle as Milkers. 222 OT a GOREN] Was ineNe ae CHAPTER VI. DREEDING CATTLE FOR DEFINITE USES. Section 1.—The Truc Aim in Breeding.—Prepotency. Section 2.—A Comparison in Breeding.—The Breeding Age.--High Grades.—Starting with a Grade Bull. Section 3.—Good Breeding from a Cash Basis.—Increas- ing Profits. Section 4.—Breeding Pure Cattle.—A Profitable Increase.-—Common Sense Practice. Section 5.—Practical Study of Principles.—Decision of Important Questions. Section 6.—Climate and Breeding.— Some Facts and Comparisons.—Limits of Successful Breeding of Short-Horns and Herefords.—The Dairy Region of the United States. Section 7.—Bakewell’s Rules of Breeding.—Bakewell’s Ten Rules. 226 CHAPTER VIL. VTEEDING AS CONNECTED WITH BREEDING. Section 1.—About Digestion.—The Office of the Saliva. Section 2.—The Necessity of Strong Feeding. Section 3.—The Feeding of Breeding Stock. Section 4.—Feeding of Fattening Stock.—The Feeder’s Art. Section 5.—Feeding from Ca!thood.—Tables Showing Increase of Age, Weights, Etc. Section 6.—Cooked, Steamed. and Mixed Food.—Mixed Rations and Formulas. Section 7.—Stall Feeding. Section 8.—Feeding in the Open Air. Section 9.—Feeding for Milk.—Care after Calving. 229 CHAPTER VIII. SHELTERING STOCK. Section 1.—Economy of Shelter. Section 2.—The Value of Windbreaks.—Trees for Windbreaks.—Fence and Wall Protection. Section 3.—Rough Sheds. Scction 4.—Cattle Barns.—Basement Barns.—The Basement. Section 5.—Internal Arrangements. Section 6.—Cattle Fastenings. Section 7.—The Water Supply.—Im- portance of Water. 238 CHAPTER IX. ANATOMY AND PHYSIOLOGY OF CATTLE. Section 1.—Bones and their Economy. Section 2.—Muscular Development. Section 3.—The Breathing Organs. Section 4.—Digestive Organs.—Digestive Organs of the Ox. Section 5.—Anatomy and Physiology by Points. —Mr. James Dickson on Points.—Judging by Points.—The Cazrcass.—Judging a Lean Ox.—The Skin.—The General Appearance.—Distribution of the Flesh. Section 6.—Teeth and the Age of Cattle.—Judging by the Teeth.—_Judging by the Horns. Section 7.—Flesh Points of the Ox Illustrated. 245 CHAPTER X. CONTAGIOUS AND EPIDEMIC DISEASES OF CATTLE. Section 1.—Contagious Pleuro—Pneumonia.—Kill and Bury.—Isolation and Disinfection.—Government Interven - tion. Section 2.—How to Know Pleuro-Pneumonia.—Appearance of Infected Animals.—Diagnosis of Prof. Law.—Pronounced Symptoms.—Tests by Percussion. Section 3.—Violent Symptoms of Pleuro-Pneumonia. —What to Do. Scction 4.—Texas (Splenic) Fever.—The Symptoms of Splenic Fever. Section 5.—Abortion in Cows.--The Symptoms.—The Rule in Contagious Diseases. Section 6.—Other Contagious Diseases.— Epizootie Aphtha, or Foot and Mouth Disease.—Symptoms of Vesicular Aphtha, or Foot and Mouth Disease.— Treatment.—Sore Throat. Section 7.—Epidemic Diseases.—Influenza, or Catarrh.—Symptoms of Catarrh. or Influenza.—Treatment. 250 CHAPTER XI. PARTURITION AND MAMMARV DISEASES. Section 1.—Parturition. Section 2.—The Various False Presentations. Section 3.—Retention of the Placenta. Section 4.—Flooding. Section 5.-—Diseases following Parturition.—Inversion of the Womb. Section 6.— Puerperal Fever. Section 7.—Parturient Apoplexy. Section 8.—Nervous Debility. Section 9.—Mammitis or Garget.—The Symptoms.—Treatment. 258 CON TaN Ts: CHAPTER XII. PARASITES OF CATTLE. Section 1.— Skin Diseases. Section 2.—Burrowing Parasites. Section 3.—In'estinal Worms. Section -.—Ring- worm in Cattle. 263 CHAPTHR, X TIT. THE COMMON DISEASES OF CATTLE. Section 1.—About Bleeding. Section 2.—Caneerous Uleers. Section 3.—Anthrax, or Carbuncular Fever.—Symp- toms.—Second Stage.—Third Stage. Section 4.—Gloss Anthrax, or Blain. Section 5.—Pleuro-Pneumonia, or Lung Fever.— Sporadic vs. Epizootic Pleuro-Pneumonia. Section 6G. Specific Symptoms of the Conta- gious Form. Section 7.—Treatment of Non-Contagious Pleuro-Pneumonia. 264 CHAPTER XIV. DISEASES OF THE DIGESTIVE ORGANS. Section 1.—Tympanitis, Hoven, or Blain. Section 2.—Impaction of the Rumen. Section 3.—Impaction of the Third Stomach. Section 4.—Ergotism. Section 5.—Red Water, or Hiematuria. Treatment. . 269 CHAPTER XV. INJURIES, SPRAINS AND DISLOCATIONS. Section 1.—Injuries from Wounds. Section 2.—Sprains. Section 3.—Dislocations.—Treatment. 272 See eA DAV OOL INDUSTRY. 7 CLEP T Biba) i: SOME HISTORY OF BREEDS. Section 1.—Original Country of Sheep. Section 2.—Breaking up Inter-Breeds. Section 3.—Value of the Sheep Industry. Section 4.—Improvement of Sheep. Section 5.—Range of Climate of Sheep. 275 CHAP PRR Ui, FINE WOOLED SHEEP. Section 1.._Merino Sheep.—Fine Wooled Sheep of Europe.—-Spanish Sheep.—French Merinos.—Saxon Merinos.— Silesian Merinos. Section 2..American Merinos.—Improved Infantados.—Improved American Panlars. Section 3.—Other Fine Wooled Breeds. 276 CE AP Ais WEE BREEDS VALUABLE FOR MUTTON AND WOOL. Section 1.—Characteristics of Various Breeds.—Long-Wooled Sheep.—Texel Sheep. Section 2.—Hampshire Downs. Section 3.—Oxford Downs.—Characteristics of Oxford Downs. Section 4.—Shropshire Downs. Section 5.--Southdowns.—The Original Southdown.—The Improved Form. Section 6.—Other Middle Wooled Breeds.—Black-Faced Hilands.—Irish Sheep.—Shetland Shecp.—Hebridean Sheep.—Dorset seh COM TaN: CHAPTER IV. LONG WOOLED SHEEP. Section 1.—About Combing and other Wool.—forms of Hair on Sheep.—Varieties and Variation in Wool.—Classes of Wools. Section 2.—Lincolm Sheep. Section 3.—Leicester Sheep.---Border Leicester.—Characteristics. Section 4.—Cotswold Sheep.—Three Marked Grades of Long Wool. Section 5.—Other Long-Wooled Breeds.—How to Breed Grades,-- How Long will it Take?—Romney Marsh Sheep, 286 CHAPTER YV. CARE AND MANAGEMENT OF SHEEP. Section 1.—A Wool and Mutton Problem.—Guiding Principles. Section 2._Small Flocks. Some Facts in Sheep Husbandry.—Examinaticn for Disability.—Summer and Winter Management.—Management of Rams.— Ra- tions for Sheep. Section 3.—Management of Large Flocks.—Fine-Wooled Flocks.—Summer Management of a Large Flock.—Range.—-Turning out in Spring.—Herding.—Lambing. Section 4.—The Shepherd's Art. —Foster Mothers.—Watchfulness Necessary.—Docking and Castrating.—Washing.—Washed versus Unwashed Wool. Section 5.-—Wintering the Flock.—Mr. Grinnell’s Advicc.—Winter Shelter.—Vary the Food.—Do not Turn out too Karly, Section G.- Shearing and Marketing Wool. Section 7.—A Shepherd’s Rules, 294 CHAPTER VI. SHEARING AND MARKETING WOOL. Section 1.—Washed vs. Unwashed Wool. Section 2.—Shearing. Section 3.—Sorting and Tying Wool.—Tying the Fleeces. Section 4.—Storing and Baling. Section 5.—Marketing Wool. 301 CHAPTER Va. ANATOMY AND PHYSIOLOGY OF SHEEP. Section 1.—The Bony Structure. Section 2.—Physiology of the Sheep.—The Skin of Sheep. Section 3.—The Teeth of Sheep.—The Age of Sheep and the Teeth. 302 CHAPTER Vilel PARASITES AND DISEASES OF SHEEP. Section 1.—External Parasites.—Scab or Mange.—Remedies.—Arsenic Sheep Dip.—Tobacco Dip.—Sulphurized Tobacco Dip.—Colorless Sheep Dip.—Ticks, Lice, ete. Section 2.—Internal Parasites and Diseases thereof.— Grub in the Head.—Erysipelas.—Liver.—Rot.—The Screw Worm.—Paper Skin.—Worms. Section 3.— Contagious Diseases.—Foot Rot.—Treatment.—Sheep Rot.—Sheep Distemper.—Epizootic Caturrh. Section 4.—Common Diseases of Sheep.—Garget in Ewes.—Constipation in Lambs. EIR —Rheumatism, or Palsy.—Braxy,—Apoplexy and Inflammation of the Brain, 303 CONTHN'STS. SWINH AND SWINE BREEDING. CHAPTER I. ORIGIN, HISTORY AND CHARACTERISTICS OF IMPROVED BREEDS. Section. 1—Native Conntry of Swine.—All Swine Prolific with each Other. Section 2.—English Breeds.—Black Dorset. Section 3.—English and American Modifications. Section 4.—Distinctive American Breeds. Scec- tion 5.—Classification and Judgment of Swine.—Thoroughbred Swine.—Classification’at Fairs. Section 6. —Characteristices of our English Breeds.—Berkshires.—Neapolitan Swine.—Disqualifications.—Suffolk Breed. —Essex Breed. Section 7.—History and Characteristics of American Breeds,—Poland China.—Charactcris- tics of Poland China. Section 8.—Chester White.—Characteristics. Section 9.—Duroc.—Jersey.—Charac- teristics. Section 10.—Cheshire Swine.—Characteristics. Section 11.—Victorias.—Characteristics. Section 12.—The Perfect Hog.—A First-Class Hog. 309 CHAPTER II. BREEDING AND FEEDING OF SWINE. Section 1.—Principles of Swine Breeding. Section 2.—Cross Bred and Grade Swine. Section 3.—Shelter for Swine.—Range for Swine.—Hog Barns. Section 4.—Summer Feeding.—The Groundwork of Bone and Mus- cle.—Summer Food.—Economy of Cooked Foods. Section 5.—Winter Feeding.—Economy of Artichokes. —Boiling Feed. 316 CHAPTER III. CARE AND MANAGEMENT OF SWINE. Section 1.—The Farrowing of Sows. Section 2.—Care of Sows. Section 3.—Care of Pigs. Section 4.—Weaning Pigs. Section 5.—Feeding for Pork. 319 CHAP DEIR: SOW, DISEASES OF SWINE. Section 1.—Preyention of Disease. Section 2.—Breeding Infection. Section 3.—Preventing the Spread of Infec- tion.—Application of Common Sense. 321 CHAPTER YV. CONTAGIOUS DISEASES OF SWINE. ~ection 1.—On Contagion. Section 2.—Hog Cholera.—Contagious Pneumonia.—Entcritis.—Charbon on Malig- nant Anthrax.—Malignant Epizootie Catarrh. Section 3.—Common Diseases of Swinc.—Internal Parasite, Measles, ete.—Lard Worm.—Mange or Scab.—Quinsy or Strangles.—Snuffles—Common Cold.—Inflamma - tion of the Lungs.—Diarrheea. 321 fal CONT aN POULTRY AND POULTRY MANAGE DME Fite CHAPTER. I. DISTINCTIVE BREEDS. Section 1.—-Breeds for Eggs. Section 2.—Distinctive American Breeds. Section 3.—Games. Section 4.—Fancy Breeds. 327 CHAPTER i: FOREIGN BREEDS. Section 1.—Brahma Fowls. Section 2.—Cochin China Fowls. Section 3.—English Breeds. Section 4.—French Breeds. 333 CHAPTER ITI. POINTS AND PLUMAGE OF FOWLS. Section 1.—Divisions of Fowls. Section 2.—Points of Fowls. Section 3.—Plumage of Fowls. 341 CHAPTER eee TURKEYS, GEESE AND DUCKS. Section 1.—Principal Breeds of Turkeys. Section 2.—_Management of Turkeys. Section 3.—Profitable Breeds of Geese. Section 4.—Management of Geese. Section 5.—Domestic Ducks. Section 6.—Management of Ducks. 344 CHAPTER V. DISEASES OF POULTRY. Section 1.—Moulting of Poultry. Section 2.—Malignant Diseases of Poultry.. Section 3.—Common Diseases of Poultry. 351 PRINCIPLES OF SPOCK Sines Diane: CHAPTER I. KNOW WHAT YOU BREED FOR. Section 1.—Breeding for Fast Work.— Weight-Bearing.—The Normal Spine. Section 2.—Breeding for Labor.— Breeding for the Road.—Horses for Fast Work. Section 3.—Breeding for Flesh. Section 4.—Breeding for Milk.—Selecting the Type. Section 5.—Breeding for Wool. 353 CHAPTER II. SCIENCE AND ART IN BREEDING. Section 1.—Science in Breeding. Section 2.—Principles in Brecding. Section 3.—The Breeder’s Art.—Early Scientific Breeders. Section 4.—Using Means to an End.—Do not Multiply Breeds. Section 5.—Selection of Males.—Collateral Qualifications. Section 6.— Grades vs. Crosses.—A Case in Point.—Prepotency. Section 7.—Adapting a Pure Breed to a Country.—Mr. Hammond's Breeding.—-The Paular Improvement. 356 ae ne ca iss f° 2°+=2*~2~°°~°~!~C~*~*~*~S CON SDN T's.. CHAPTER III. FOOD AND ALIMENTATION IN BREEDING. Seetion 1.—Foods and Food Values.—Selection of Breeding Animals. Section 2.—Economy in Feeding.—Usti- mates of Value. Section 3.—Perfect Foods.—Hay and Grain Compared. Section 4.—Forcing and Stimula- tion.—Condimental Food. Section 5.—Natural Foods.—Water and the Animal Economy.—Valuable Com- ponents of Grains. Section 6.—Upon Feeding in General.—Rules in Feeding. 361 CHAPTER -IV. HEREDITY IN BREEDING. Section 1.—Heredity of Disease.—Predisposition to Disability. Section 2.—Heredity of Abnorma! Characters Section 3.—Heredity of Normal Attributes. Section 4.—Heredity of Fixed Characteristics. Section 5.— Atavism or ‘** Breeding Back.” 364 CHAPTER V. VARIATION AND CORRELATION. Section 1.—General Causes of Variation. Section 2.—Special Causes of Variation. Section 3.—The Law of Cor- relation. Section 4.—Correlated Structure. Section 5.—Correlation by Changed Conditions. 366 CHAPTER VI. FECUNDITY AND EARLY DEVELOPMENT. Section 1.---Causes of Fecundity. Section 2.—Causes of Early Development. 367 CHAPTER Wir. OUT-BREEDING AND IN-BREEDING. Section 1.— Close Breeding ys. Crossing. Section 2.—In and In-Breeding. Section 3.—Line Breeding. Section 4.—Cross-Breeding, Section 5.—Breeding of Grades. 368 CHAPTER VIII. GESTATION OF ANIMALS. Section 1.—Variation in Gestation. Section 2._Influences regulating Gestation Obscure. 369 CHAPTER IX. PHYSIOLOGY AND FACTS IN BREEDING. Section 1.—Principles of Breeding. Section 2.—Principles of Life. Section 3.—Form of the Ovum and its De- velopmental Changes. Section 4.—Membranes and Nutrition of the Foetus. Section 5.—Causes of Sterility. Section 6.—Hereditary Transmission, Section 7.—Causes of Variation. Section 8.—Atavism, or Reversion (* Breeding Back”). Section 9.—Prepotency of Races and Individuals. Section 10.—Breeding In-and-In. —Close Breeding. Section 11.—Disease and Accident and Inheritance. Section 12.—Respective Influence of the Sire and Dam on the Progeny. Section 13.—Regulating the Sex of Offspring. Section 14.—Sum- mary General Principles. 870 CHEAP ME Ry X. THE VALUE OF PEDIGREE. Section 1.—Definition of Pedigree.—Peculiarities in Breeds and Fancy. Section 2.—Forms of Pedigree. Section 3.—To Breed and Verify a Pedigree. Section 4.—Good and Bad Pedigrees. 384 APPENDIX. Tobacco Raising. i Publishers Notice. In bringing a new work before the public, it is right and proper that the qualifications of the author should be stated. Mr. Periam has had an experi- ence in the West of forty-eight years’ standing, thirty years of which has been devoted to the work of the farm, in the various departments of stock- breeding, husbandry and horticulture. Toa careful educution he has added a close study of the principles of agriculture, and has tested theories in his own practice. Among eminent agricultural authorities who have highly commended Mr. Periam’s previous works, may be noted in the following extracts: Hon. Geo. B. Loring, commissioner of agriculture, Washing- ton, D. C.: “ Mr. Periam’s great ability as an agri- cultural writer is too well known to admit of any comment from me. But I will venture to say that in the work before me the author has brought to ita ripe experience of many years’ observation, combined with a power for a practical, concise and pleasing expression of his views.” Hon. D. D. T. Moore, the founder and veteran editor for thirty years of Moore’sRural New Yorker, in one letter writes that “the author has furnished the rural public a long sought and greatly needed desid- eratum.” And in another: “the work comprises sufficient information for a complete library on the subjects treated and should not only be in the hands of every Amcrican farmer and stock owner, but will prove useful for reference to many classes, notably agricultural and other journalists. It evinces great judgment and ability.” The complimentary letters on previous works of the author, embrace among other eminent gentlemen in public and private life, Prof. Levi, Stockbridge, of the Agricultural College, Amherst, Mass.; Patrick Barry, of Mount Hope Nurseries, Rochester, N. Y., first vice-president American Pomological Society; Pref. C. E. Bessey, of the Iowa Agricultural College, Ames, Ia.; Hon. Selim H. Peabody, regent Illinois Industrial University; Prof. J. B. Turner, Jackson- ville, Ill., the “ wheel horse ” of industrial education in the West; A. L. Hay, superintendent of agriculture and horticulture, Illinois Institute, Jacksonville, Lil. ; J. J. Woodman, master National Grange, Patrons of Husbandry; Israel Garretson, member State Board of Agriculture, Pennsylvania; Warren Mason, president Wabash Co. Agricultural Society, Indiana ; B. R. Vale, Grand Worthy President A. H. T. A. of Towa; Hon. John Landrigan, president Illinois State Board of Agriculture, Albion; Hon. D. B. Gillham, ex-president, Upper Alton, Ill.; B. I’. Johnson, Esq., Champaign, Ill.; H. Esbaugh, Esq., Hanover, Mo.; Hon. John Davis, Junction City, Kan.; D. McHachan, IF. R.C. 5. V. 8., principal of the Montreal Veter- inary College, Canada; T. D. Plumb, Esq., Madison, Wis., and many others who might be named. In the forthcoming work the author will treat practically and concisely of the special subjects of Breepine and Frepine, both from his long experi- ence as a breeder and premium exhibitor of improved stock at the great Illinois fairs. His intimate ac- quaintance with prominent men in the profession will cnable him to combine authoritative practice of the profession with his own experience. To quote the words of one competent to speak, writing of Mr. Periam’s works: “ The author needs no introduction to the reading public. In the capacity of author and jonrualist his constituency has for more than a quarter of a century been the whole American people—his name every- where a household word. Nor is it confined to the limits of our own country; former books, the prod- uct of his pen, have reached the phenomenal sale of 50,000 copies beyond the confines of the Ameri- can continent. His practical work has thus won its way to every English-speaking people.” ar TS é The Karmers Stock Book. INTRODUCTORY. N every industry or profession, the best means of money making is, or should be, a careful pre- luminary study before entering upon the work, for upon this the industry, occupation or profession must stand or fall. SPECULATION. The speculator seeks to accomplish his end by a careful study of the markets, present and past, with a view of arriving at quick returns for his invest- ments. Markets are subjected to so many and varied fluctuations, and from an infinity of causes not possible to foresee, that, as in meteorology, there can be no certain prediction far ahead. Hence speculation is rightly named, the art of making money by speculating on chances—simply another name for gambling. One set of speculators engage in forcing the price of grain, provisions, merchan- dise of any kind, stocks, etc., up or down. This is the aggression of speculative monopoly. Their vic- tims are all who have commodities to sell. They are the great corrupting influences of State and society. They are Ishmaelites, their hand against every productive industry, producing nothing valu- able; hoarding, that they may wield the power of money against legitimate industries; wrecking and hoarding. A few pile colossal fortunes, to be scattered only by heirs who inherit the bad qualities of their fathers; bad intelligence, intensified in as reckless a desire to scatter, as their sires had stolen or gulled from others. The compensation comes late. CUPIDITY AND GULLIBILITY. Another class work on the cupidity or gullibility of ignorart men. Their bait is something valuable (?) for many times less than its worth, but which the buyer finds like the ‘apples of the Dead Sea, ashes and bitterness.” HONESTY VS. DISHONESTY. Legitimate money-making consists in giving value for value, either in ordinary or in superior articles or products of value. Here, as in all honorable indus- try, it is the sagacious application of acquired knowl- edge through study, to the practical performance of the best means to the end sought, that marks the difference between the eminently successful man in business of any kind, and that great mass wiio never seek to improve upon the mistakes of their neigh- bors. This is all there is between false and true money-making in any honorable industry, and the rule will hold good as regards speculation, which is simply the endeavour of one class of gamblers to beat another class. Aggressive speculative monopo- lists seek to swindle all classes, and hence are ene- mies of individuals and the State. STOCK BRINGS PROFIT. Fortunately, agriculture in none of its branches can be directly and permanently reached—specula- tion is in values, not in commodities. Civilization and swift transportation move commodities too promptly. Itis only the speculator who gets rich, one out of the other. The farmer and the horticult- urist, the stock-breeder especially, if they do not make money so swiftly, make it surely. The average farmer compares more than favorably with the aver- age worker in other human industries. There are notable instances of honorable wealth in every country district. A careful review will show that in the great majority of cases the real profits have come principally from the breeding and feeding of domesti- animals. reer a ) (i iy i Wd 6 hy i Ni \ 4 | ! | «GROUPE OF HOLSTEDNS. and View of Cedarside, Elgin. Minois. Ny ; i hy i i a Stock Interests and Dairying. CHAPTER I. VALUE OF THE ANIMAL INDUSTRY OF THE UNITED STATES AND CANADA, SECTION I.—IMPORTANCE AND VALUE OF THE LIVE STOCK INTERESTS OF THE UNITED STATES. According to the official count of 1880-’81, there were contained in the United States 10,521,554 horses, 1,835,166 mules, 12,611,632 milch cows, 23,280,238 oxen and other cattle, 45,016,224 sheep, and 44,122,200 swine. These were worth in round numbers almost $2,000,000,000, or $40 for each man, woman and child in the country. According to official figures, there were, at the same date, 4,008,907 farms in the United States. Hence the average value of stock was nearly $500 per farm. The area in crops, fallow and hay, was 179,000,000 acres. The value of live stock would therefore be over $11 for each acre of land actually worked. The real acreage in farms, however, was a total of 407,723,364 acres. Thus again we see that the value of live stock was nearly $5 for every acre in farm. The total area of the United States is 2,- 311,544,959 acres. Here again we see that the live stock of the country counts nearly as many dollars as there are acres in the whole United States, in- cluding water, marsh, mountain, desert, and other wild lands. THERE IS STILL ROOM FOR MORE. That there is still room for expansion is proved by the fact that meat products are the only com- modity that steadily advance in price with the erowth of the country. That is, the live stock of the country does not increase in equal proportion to the population and other industries. It is so in every country. Live stock products are the only commodity that have steadily advanced in price during the last hundred years in England. APPRECIATION OF LIVE STOCK WEST. Since the settlement of the west, notwithstanding the vast areas open to cultivation, live stock has steadily appreciated and will continue to do so. Why? With advancing wealth, and constantly decreasing cost of transportation, the demand for flesh food will increase. Wealth produces a desire for fine horses, both for driving and teaming pur- poses. The quality of the flesh consumed will be more and more strongly criticised by buyers as wealth increases, and for the reason that a better quality will be demanded. It must be better fed, the mus- cle (flesh) must be well marbled. Hence particular breeds carrying the points desired will become more valuable. The cattle, sheep, hog and poultry breed- ers must meet the demand or they will get left in the race for wealth. The demand for particular qualities in horses must be catered to, or else the breeder cannot sell. WHY WE SEEK FOREIGN BREEDS. This, and this alone, is the secret why such an im- petus has been given to the importation of valuable foreign breeds since the last quarter of a century. Instead of beginning the improvement upon the native mixed breeds of the country, we began with the best breeds of older countries. Thus the saga- cious breeders of the United States and Canada have drawn upon every civilized country of the earth for the most superior specimens of every domestic breed of animals. SECTION Il.—PRESENT AND PROSPECTIVE VALUE OF LIVE STOCK. We have shown the present aggregate value of the different classes of live stock of the United States. Let us now find the average value per head of the different classes of live stock. iA Op = Ge Sy AVERAGE PRICES—GREATEST AND LOWEST. According to the official census count, the average price of horses in the United States is $58.44 cach; mules, $69.79; of milch cows, $23.95; of oxen and other cattle (calves and other young stock), $17.33; sheep, $2.39, and hogs, $4.70, each, as the average. Let us now find the least and greatest averages in any state. The least average price for horses was in Texas, $26.80, and the greatest average in New Jersey, $95.67, each. For mules the least average price was in Missouri, $57.27, and the greatest average price, again, was in New Jersey, $124.32, each. For milch cows the least average price was in Florida, $12.21, and the greatest average price in Massachusetts, $35, each. For oxen and other cattle, the least average price was in Florida, $7.51, and the greatest average price in Massachusetts, $36.88, each. For sheep, the least average price was in North Carolina, $1.35, and the greatest average price in New Jersey, $4.11, each. For hogs, the least average price was in Florida, $2.96, and the greatest in Connecticut, $13.75, each. THE RULE OF PRICES. Now, these relative highest and lowest prices are, as a rule, in non-producing states, except in the case of cattle, and here the quality is notcriously low. They are semi-wild cattle, herded in vast droves and annually driven north. The low prices on the one hand are the result of indifference to breeds, and the high prices on the other are due to the fact, that, relatively, few animals being kept, there is careful selection, or a buying of the best. Let us now take the great stock producing states. Tlinois has 1,067,220 horses, worth $62,485,731. Texas has 1,002,456, worth $26,865,821. Texas produces the greatest number of mules, 202,460, worth $9,041,864. Missouri comes next with 184,224, worth $10,- 550,508. New York has the greatest number of milch cows, 1,431,700, worth $38,169,122. Pennsylvania comes next with 828,333, worth $21,735,458. Texas has the greatest number of oxen and other cattle, 4,072,240, worth $41,333,236. Missouri comes next with 1,697,749 head, worth $31,119,- FARMERS’ SLOCr BOOK, 739, Iowa and Illinois ranking next with nearly equal numbers. California stands first in sheep, 7,493,864, worth $12,739,569. Texas stands next with 6,023,628, worth $12,348,437, while Ohio with only 4,243,616 sheep, foots up an aggregate value of $13,070,337. Coming now to hogs, we find Lnois with 3,202,- 000, worth $18,763,720, Iowa coming next with 2,778,400, worth $16,587,046. THE GREAT STOCK-BREEDING STATES. A reference to the complete tables in the appen- dix will show many interesting facts; among others that the average prices per head cannot be taken as indicating the quality of blood. The average pro- duction must be taken into consideration. We see this, however, and it is an important fact: The states of Kentucky, Tennessee, Ohio, Michigan, In- diana, Lllinois, Wisconsin, Minnesota, Iowa, Mis- souri, Kansas and Nebraska are the great centezs of the live stock interests of the United States, and will continue so to be in the future. Texas is so immense a country that its totals must always foot up large, but the averages of live stock per acre must always rest largest in the states named, except, perhaps, in Michigan, Wisconsin and Minnesota, from the rigor of the climate in the extreme north, and Kansas and Nebraska from the arid nature of the soil over a large portion of the state. In Dakota there are two reasons why it cannot become a great stock state—the rigor of the winter climate, and the aridity of the western portions. But the more favored regions of all these states, partially excepted, will always be among the very best for the produc- tion of live stock, and will be especially adapted to horses and sheep, and to the rearing of store hogs and cattle, bemg subject to less constitutional disability than in warmer regions. Hence these localities should be especially interested in superior breeds to supply a constant demand for animals of superior strength and constitutional vigor. STOCK INTERESTS OF THE CANADIAN PROVINCES. The province of Ontario, from its favorable posi- tion, contains the great bulk of the live stock of Canada. The “ Report on Agriculture and Arts of Ontario” contains a carefully prepared paper on the live stock of Ontario, by Prof. Brown, of the On- tario Agricultural College. This report states that there are 350 herds of pure bred cattle in the prov- SECTION III.—LIVE THE ince, averaging ten cows per herd. These are com- posed principally of Shorthorn, Hereford, Polled Aberdeen and Galloway, for beef, and Shorthorn, Ayrshire and Jerseys for milk, butter and cheese. Our authority places the total census of purely bred cattle at 13,000 head for the whole province. Other statistics (‘‘ Bureau of Industries”) put the num- ber at 23,000 head. The census shows the number to be as follows: Total cattle in the province, 1,608,059; sheep, 1,942,780; horses, 528,233; swine, 849,226; turkeys, 310,058; geese, 533,357; barnyard fowls, 4,508,705. Of sheep, the coarse wools aggregate 1,609,505, and fine wooled, 305,798 head. Yet even with her ex- cellent showing of live stock, the population is in- creasing faster relatively than her stock. It is morc convincing as showing, in connection with the yearly increase in the price of meat in the United States, what every reflecting mind knows, that there is no other faim industry that pays so large a return for the time, labor and money invested, as the rearing and feeding of live stock, and especially those classes used for human food. SECTION IV.—THE IMPORTANCE OF LIVE STOCK FARMING. The importance of live stock as a prime integer in the prosperity of the country, is apparent from the foregoing: It has been truly said that chemistry is the corner-stone of agriculture. So the breeding and feeding cf live stock may be said to be that de- partment cf agriculture which keeps the fertility of the farm not only intact but steadily increasing. The man who constantly sells grain from his farm, however admissible in the first settlement of a coun- try, while yet he is unable to stock his farm, will certainly get left if he continues the practice year after year. Why? He is constantly depleting his farm by sending away its fertility without replacing it. On the contrary, when the produce of the farm is grain and grass, fed on the farm, and the fattened stock only is sold, the manure compensates so fully that little or no depletion goes on. STOCK BRINGS WEALTH. The reason why stock brings certain wealth is, that where the grain of the farm is sold it carries the great bulk of organic and inorganic matter of the crop. To compensate for this, sooner or later, this must be returned in one or another form. I} is EKFARMERS’ STOCK BOOK, 11 only a question of time when the soil will be so de- pleted that it will not pay for the cultivation. If the grain is fed to stock, and pasturage is held suffi- cient to carry stock enough in summer to consume all the rough grain, corn, oats, and the light grain of barley, rye and wheat, and sufficient meadow is held to furnish the winter’s hay, the whole is re- versed. The farmer, instead of selling produce, holding from sixty to seventy per cent of dry or- ganic and inorganic matter, sells flesh which con- tains only about twenty to thirty per cent of dry organic matter, for flesh and fat average fully seventy per cent of water in their bulk. Again: In selling grain from the farm at an ay- erage of from half a cent to one cent per pound an immense amount of hauling is entailed. On the other hand, fat steers, sheep and hogs sell all the way from three to six cents per pound, and carry off the farm seventy per cent of water as against about fifteen per cent of water as in the case of grain. This is the sole secret—if it be a secret—why the stock farmer gets rich while the man who persists in selling erain eventually covers his farm with mortgages. SECTION V.—STOCKING THE FARM. In stocking the farm the owner must carefully canvass in his mind what class of stock will best pay the investment. Asarule diversified stock, as diver- sified farming, pays best. The variety of sheep most profitable, for instance, may depend upon a number of contingencies. If near a market where lambs and mutton bear a good price, some one of the Down breeds should be used on the common sheep of the country, to build up a profitable flock. If wool is the special object, American Merinos will be indi- cated. The swine (males) used must be of some one of the improved brecds, for no man nowadays can feed common bred hogs with profit any more than he can afford to keep sheep not of some of the special breeds. If cattle are to be fattened, one can hardly go astray if he have good grade Shorthorns or Herefords. They are now so widely disseminated that good males are not difficult to get. If milk, butter and cheese are an object, the choice will lie between the Holstein for quantity, and the Jersey for milk rich in cream. So far as horse stock is concerned, the Percheron or Clydesdale for labor,or a good, strong, staunch, trotting sire when style and speed are required, will meet every ordinary re- quirement. 12 THE CHAPTER II. WHY STOCKMEN GET RICH, SECTION I.—- MANUFACTURING CONDENSED PRODUCTS. HE: reason why stock-breeders and stock-feed- ers get rich was as well understood more than two thousand years ago as it has been since by the more careful of observing farmers. The dairy cow converts the food eaten into milk. The products of the farm are consumed on the farm, nothing but the manufactured products are sold, and these only in their most concentrated form. The an- imals of the farm are considered simply as machines for converting bulky and inexpensive products into more costly products. The animal eonverts grass, hay, grain, and other natural foods into flesh. The dairyeow converts the food eaten into milk. The milk is again separated into cream and skimmed milk. The cream is still farther separated into but- ter and buttermilk. The skimmed milk and butter- milk are converted into second-rate cheese, and the whey is fed to swine; or the skimmed milk and but- termilk, with the addition of other food, are directly employed in feeding calves. The farmer in the feeding of animals employs them as machines to condense his products. He takes the milk—one of the products—and, becoming a manu- facturing chemist, manipulates and combines, pro- ducing a still farther condensation, butter and cheese, employing the refuse continually in the pro- duction of flesh. A fat ox is worth as much as a common work-horse. Improved breeds are worth far more—always will be—than common breeds, just as heavy, plump, clean grain will always com- mand a better price than inferior; just as fine fruits vegetables, or other products will command better prices than common ones. Improved cattle, sheep and swine are more profitable because they produce more and better flesh or wool for the food eaten than common ones. ‘The fine road-horse, saddle- horse, or superior draft-horse will always bring su- perior prices, and for the simple reason, they are the most economical for the purposes for which the buyer intends them. We hope to give many ideas before we finish this work to show how best to bring about desired ends in the practical breeding and feeding of all domestic animals. SECTION I1.—ANCIENT WRITERS ON LIVE STOCK. The great Mago, the ancient Carthagenian writer — FARMERS’ STOCK BOOK. whom, the Romans when they finally conquered that nation, fortunately thought his writings worthy to be preserved and brought away—both Mago and Hamil- car thought itnot unworthy, nor beneath their dig- nity, when not occupied by war, to contribute, by their writings on agriculture, their quota toward the sustenance of human life. There were twenty-eight of these treatises of Mago thus preserved by the Romans. MAGO ON WORKING OXEN. His description is a model in essentials of strength to-day. He thoroughly understood what good hand- ling meant. The Latin writing says, “Tactu cor- ports mollissimo,” and Varro acknowledges to haying borrowed “a good deal from the book of Mago, which,” he says, “I make my herdsmen read.” Upon buying working cattle Mago says: The young oxen which we buy should be square in their form, large limbed, with strong, lofty, and dark- coloured horns, broad and curly fronts, rough ears, black eyes and lips, prominent and expanded nostrils, long and brawny necks, ample dewlaps, pendent nearly to the knees, a wide chest and large shoulders, roomy bellied, with well-bowed ribs, broad on the loin, with a straight, level, or even slightly depressed back, round buttocks, straight and firm legs, by no means weak in the knee, large hoofs, very long and bushy tails, the body covered with thick, short hair of a red or tawny colour, and they should be very ~ soft handlers. SECTION III.—COLUMELLA AND CATO. Columella was a voluminous and practical writer on agriculture. He was a Spanish-Roman, to coin a word indicating his nativity, and occupied a Pyre- nean farm. His writings on sheep have given rise to the supposition that he introduced Merino sheep into Spain. Columella, however, does not say so. An uncle of his is quoted as having improved his flock of sheep through the introduction of African rams. In his books on agriculture and domestic ani- mals proper, poultry and bees, he excludes the sport- ing dog, properly enough. They are the worst ene- mies of the flock master; far worse than wolves. Columella advocated gentleness and fair dealing as — between landlord and tenant. He was what we would call a liberal man. Cato, on the other hand, was what the Scotch would call near. He thought ditches should be scoured, other odd jobs done, and everything made tidy on public holidays. When slaves were sick he cut down their rations. He advised that a proprie- be 8 == opt 2 tor should be seeking to sell rather than to buy. The bailiff must carefully look over the cattle with a view of sale. He gave sensible advice in that the bailiff should sell old work oxen and eulls—both cattle and sheep—wool, hides, old carts and old implements, and anything else that could be spared. Itis not to his honor that we are obliged to record that the in- structions included any old and diseased slave. The sagacity of Cato, however, was acute, and we quote him as showing that in his time stock-feeding was regarded as most profitable. Columella records him as answering to the question how a man may get rich soonest by farming, by replying: ‘‘ By be- ing a good grazier.” How next? “ By being a middling grazier.” Columella regrets that the question being put a third time the answer was: ‘‘ By being a bad gra- zier.” MEAT PRODUCTS ALWAYS DEMANDED. Pliny discredits Columella as to the third reply and says that Cato’s inculeation was to depend upon that which gave the best returns for the labor ex- pended, and adds that Cato thought, with many other eminent men, that meadows produced without labor. Stockmen have ever found it to be the case, and to- day food-flesh is the only commodity that has not seriously declined in price in England. In the United States its tendency has been steadily up- ward. Why? The necessities of stock-breeding and feeding are more exacting than those of grain. It requires better intelligence and more accurate knowledge. - Hence, the non-reading man is never a successful breeder. SECTION IV.—A MODEL FARMER. Pliny, the orator, advocate, senator and poet, among his other descriptive and agricultural writings thus describes a model farmer: “OC. Furius Cres- sinus, a freedman, became the object of much ill- feeling on the part of his neighbors, in consequence of his gathering from a very small field much more produce than they could obtain from very large ones. He was accused of attracting the crops from other fields by charms. Sp. Albinus appointed a court day to hear this charge; and Cressinus, fearing that he might be found guilty, when the tribe were about to pronounce their verdict, brought his live FARMERS’ Swot BOOT. 13 and dead farming stock into the forum; and he brought with him a stout wench, and Piso says she was in good case and well clad. His iron imple- ments were exceedingly well manufactured,the spades were strong, the shares powerful, and the oxen in fine condition. Then he said, ‘ These, Romans, are my charms; but I cannot show you, or bring into the forum my mental labors, my vigils, nor the sweat of my brow.’ ” It is by mental labor and watchfulness, fully as much as by the sweat of the brow, that the stock- man reaps profit now. It is not thatit is difficult, but the stock-breeder must use intelligent observation. CHAPTER Ii. THE RELATION OF STOCK TO FARM ECONOMY. SECTION I.—IMPORTANCE OF THE ANIMAL INDUSTRY. The value of the farms of the United States in 1880 was $10,197,096,776. The value of farming implements and machinery was $406,520,055. The value of all crops produced, including all the grain, hay, cotton, tobacco, sugarcane, rice and hops, was $2,230,097,881. The value of all dairy products, including milk sold, estimating butter at twenty cents per pound, cheese at eight cents, and milk at twelve cents per gallon, was $221,247,948. The value of the wool at thirty cents per pound was $46,704,525. This gives us $267,952,468, as the market value of prepared animal products of the farm. Assuming that one-fourth of the aggregate num- ber of cattle and one-third of sheep are yearly killed, and one-half the total of swine, this would give 8,000,000 of cattle, 12,000,000 of sheep and 24,000,000 of hogs, in round numbers, marketed each year. That this is approximately correct is proved by the fact that in 1880, 12,243,354 hogs were packed in the west, and in the whole United States, 16,- 357,360 head. SECTION II.—LIVE STOCK VS. CROPS. It is a well-known fact that live stock is steadily decreasing in numbers in the United States, in com- parison to the population, and also in comparison to the amount of crops raised. It is the fact that prices of live stock and live stock products are constantly increasing, while cereal products are rather decreas- ing. It is a fact that meat and meat products are the only agricultural commodities that have steadily 14 THE appreciated in price in all civilized countries, or have remained steady while other products have fluctu- ated more or less violently, and, with a steady de- preciation on the whole. The reason is, in the United States the wealth of the soil and railway facilities enable crops to be cheaply raised and cheaply and promptly transported, and especially on new lands the farmer does not turn his attention toward getting animals to eat up the surplus of his farm, until overcropping has seriously reduced the yield. There are exceptions. These exceptions are among that class who read and keep themselves in- formed upon what is constantly coming up new in their profession. They do not disdain to profit by the experience of others, as shown in books, the true pioneers, as they are co-laborers, of the agricult- ural press. This reading class will in every neigh- borhood be found to be the most forehanded of the community. SECTION IlIl.—LIVE STOCK AND FARM ECONOMY. It is evident that the end of agriculture, when only grain crops are raised, even on the richest soils, must be utter impoverishment of the soil. It has already plastered farms in large sections of the west with mortgages. Stock raising and stock feed- ing redeemed them. ‘To-day in the wealthiest sec- tions of the west the richest farmers are those who carry the most grass. The same is true in England. Notwithstanding the vast aggregate spent in com- mercial manures, the ‘‘sheet anchor” of British husbandry is grass and the forage crops raised for feeding stock. COTTON AND SOUTHERN AGRICULTURE. Cotton cultivation and other special crops have impoverished southern soils. Her more sagacious farmers are now giving attention to grasses and forage crops as largely as possible, and earnestly in- quiring for those grasses and clovers that will best stand the climate. Blue grass has made such por- tions of Kentucky as are adapted thereto famous the world over. It is not indigenous, there, but transplanted. It is, so far, indigenous over vast areas of the west, in one or the other of the two principal species—Poa Pratense, the more southern variety, and Poa Compressa, the more northern var- iety—as to form the basis of pasturage, and wise are those farmers who foster it. HOW MUCH GRASS ? Raise as much grass as your farm will carry in FARMERS’ STOCK BOOK, live stock—not less than one-half of the farm. Per- manent pastures on all the rougher portions of the _ farm and meadow and pasture, alternated with the cereal grains on the cultivated area. Indian corn is the golden crop of the west and northwest, be- cause it will fatten stock cheaply, and when fed out on the farm is not exhausting to the soil. Stock gives employment on the farm the year round. Beef, pork and mutton are condensed products, easily transported, always cash products, and pro- ducts which leave the farm in its original fertility; for crops are exhausting to the soil, just in propor- tion to the bulk carried to market. Flax is exces- sively exhausting. Why? Both seed and straw— often the roots as well—are carried away. Clover and the grasses are renovators. Is it not wise to use them early, liberally and continuously? Hence we repeat keep not less than one-half the farm in grass; two-thirds to three-quarters would be better, and none too much where a variety of stock is kept. SECTION IV.—DIVERSIFIED STOCK BREEDING PROFITABLE. Every farmer must decide for himself how much and what kind of stock he will carry. The amount will depend upon the situation of the farm, the nature of the soil, climate, water facilities and other contingencies that must be studied. It must be remembered that certain grasses are eaten and others refused by a given family of animals. Cattle should have flush pastures; horses like short pastures; clover and the legumes are favorite foods for swine; sheep eat a large number of weeds, as do horses, but like horses, prefer a rather short pasture of diversified grasses. Hence diversified stock breeding is not only possible but profitable on the average farm. WHAT TO RAISE. Two or three colts a year, the produce of the regular milking herd, a small flock of sheep, and a few good breeding sows will year by year grow into a mine of wealth, by consuming on the farm the corn and oats raised, and the light and unsalable grain of other crops. Grass and hay are the stand- ard food for growing animals. It is not all-suffici- ent. The young animal must haye grain in winter to reach the best, and, of course, the most practi- cally economical results. The fattening animals should have rations of grain daily, even in summer. With hogs clover and grass is only available to assist summer growth. THE FARMERS’ STOCK BOOK. 15 THE OUTCOME. Your growing horse stock will give employment through the training of them and assist in working the farm. In fact, nearly all the farm labor may thus be done. When thoroughly trained, and of proper age, they may be sold to be replaced with others. This gives you money either after the spring plowing is over, or the harvest gathered, as the case may be. Your wool and lambs bring money at a time when it is always wanted. Your hogs may be finished off by Christmas, and in the early spring your steers will be ripe for the butcher. You have not depended entirely upon your cereal crops, you have not depended upon one kind of stock. You do not get your money all at one time, but right along. It is not a feast in good years, and a faminc in poor years, for you have not depended upon one crop, but many. There may be partial failures every year. Yet you come out all right, for a failure in one direction generally brings compensation in an- other. It is the man who depends upon special crops to whom a bad season brings disaster. SECTION VY.—GRASS AND STOCK FEEDING. Much has been written on the permanent pastures of Great Britain, and the theorist always lays great _ stress upon the great value of permancnt pasture. It is a good thing to have upon such portions of the farm that will not profitably produce anything else. Great Britain is peculiarly situated—a moist cli- mate, cool in summer and comparatively mild in winter. We have hot, often dry summers, and cold, often dry winters. Hence our system of cultivation and our management must be entirely different. England has many grasses adapted to her climate; we have comparatively few. Our pastures brown in summer. We must tide over our summer drouths with some fodder crop, or with grain. The stock cattle may be carried comparatively easy. The dairy stock and the fattening stock must be kept up to their full condition. The wise farmer will carefully consider all these points. It is the season for pushing forward the hogs that are to be fattened later. As the grass fails, the steers that are to be finished later must be kept fully growing. The ewes giving milk must be looked after and assisted with some special food. Grass must be used to its fullest extent, and a moist meadow, not fully pastured, may be reserved to assist in this contingency. In other words, it is a good plan to have some surplus grass. , In flush It is Steers or sheep may be seasons you may have surplus hay, it is true. always good property. brought to eat it. The steers may be sold in the spring as stockers, and the sheep disposed of after shearing, if not wanted on the farm. SECTION VI.—RAISING A HERD. Whatever the stock, the best is the cheapest, al- ways. The farmer, as well as the special stock breeder, must know what he is breeding for. For dairy purposes he would not select Hereford, Polled- Angus or Short-horns, unless he might be so fortu- nate as to find lineal descendants of these latter, of familics once celebrated for milk, in this admirable beef breed. They are not so common now as good milkers of the mixed stock of the country. If his idea be cheese making he would not select Jerseys, however valuable they may be in a butter dairy. He must look to the Ayrshires or the Holstein or Dutch-Friesian, as this admirable milking family is indifferently called. In the west the name Holsteim is generally used. Large messes of milk, rich in both butter and cheese, lie in the Dutch cattle and the Ayrshire. My own conviction is that, as a whole, the Dutch cattle are better suited to our northern climate than the Ayrshire, and as a rule they are more uniformly large milkers. SELECTING A BULL. Whatever breed is selected, fully as much care should be taken that the bull be of an approved milking strain, and with a record showing this, as that the cows be so. If a grade herd is to be raised, it is none the less necessary. If butter is the ob- ject, the Jersey or the Guernsey haye no superiors. Whatever the object, whether for beef or milk, the bull is important, for it is he who stamps the herd with excellence. The Devons and Galloways for their hardiness have claims in special locations. They are fair milkers, but, except the stock must take rough usage, are hardly to be recommended. If becf is the object, the Herefords will certainly give satis- faction as grazers, or as feeding cattle, well north, as will the Short-horns as certainly in the latitude of forty degrees and south. In the hill country of the south, the Jersey for butter and the Ayrshire for cheese will leave little to be desired. HORSE STOCK. In horses the farmer must raise that class which 16 THE will do his own work, and yet make salable horses when fully matured. The Percheron, the Clydes- dale, or the Shire horse will produce colts on fair- sized roomy mares that will be active and strong, and bring handsome prices for heavy city teaming when ready for sale. The Cleveland bay will bring elegant, active horses, of good size for any farm work, and sell for good prices for express and other general work, and the handsomer specimens will sell for large prices as carriage teas. On farms where the labor is not of a heavy nature a lighter class of horses may be bred—horses of from 1,000 to 1,200 pounds each. These are pro- duced by breeding staunch—not necessarily very fast- trotting—sires upon fair-sized, handsome, active mares. Three of this progeny harnessed abreast will do fairly heavy plowing, and two will do the ordinary work of the farm. When mature and well trained they will sell for business—light express and buggy—horses. The better ones for road—special driving—horses, and where they can be matched together, and have a fair turn of speed, for light double driving horses. SHEEP AND SWINE. The same rule will apply to sheep and swine. The sire must impress the progeny. If you desire to breed mutton and wool, Shropshire, Hampshire or Southdown sires will be indicated. If length of staple and heavier weights are desired, the Cotswold has proved well adapted to our climate. The Lei- cester or Lincoln cross will also prove valuable. But whatever the cross adopted, once established, it should be adhered to, and the cross should be made preferably on large roomy ewes. The Downs all cross kindly upon our native fine wools, that is, sheep containing more or less Merino blood. With swine the problem is simple. Select smooth, well developed sows, and use boars, either Berkshire, Poland-China or Duroc-Jersey, as the fancy or ex- perience may dictate. Crosses of these three favor- ite breeds comprise the bulk of all hogs slaught- ered in the west. CHAPTER IV. STOCK BREEDING ON AVERAGE FARMS. SECTION I.—HORSE BREEDING ON SMALL FARMS. Many farmers who raise one or two colts each year are at a loss to understand why they cannot FARMERS’ STOCK BOOK. raise fast running and trotting horses. The reason is simple. Very fast horses are the produce of sires and mares, both bred for generations for these par- ticular purposes, and in one special line. The aver- age cross-roads racer or trotter has filled the country with weeds, worthless for the turf and not of value for labor. There are exceptions, it is true—very rare ones. In fact, a man is more apt to be struck by lightning than to become the possessor of a ‘‘fast one”’ that was ‘‘ got by chance.” If you have an exceptionally good mare, proved as the mother of colts carrying the characteristics of the sire to which she is bred, take her to the best sire your means will afford. As a rule stick to the line we have marked out in the previous chapter. It has both sense and experience to back it up. The average farmer certainly cannot afford to make ex- periments that time and again have been proved worthless ones. The line we have indicated is the result not only of our personal observation and ex- perience, but also as indicated by every competent authority we have ever examined. Horse breeding by the general farmer is not to be made a special occupation. His reliance must be in feeding his provender to cattle, swine and sheep. If the farmer gets profit out of his horses raised, by their labor until ready for sale, it is so much clear gain. If he rear more than this, they lose money for him. SECTION Il.—ECONOMY OF CATTLE. Cows are paying all the time. Their milk may be set for cream and made into butter, and the skim- med milk and buttermilk, with the addition of some special food, will rear the calves. These are con- stantly growing in value. Cattle consume the rough provender of the farm. They do not require extra stable care and grooming except when being fat- tened for the butcher. They simply require warm sheds, protected from the wind, with plenty cf straw for bedding. If fed liberally from birth, so they may grow without check, they will bring at three years of age nearly that of the average unbroken three year old colt. There is a good profit on the food eaten and the manure is clear gain. SECTION III.—SWINE ON THE FARM. Swine are not economically kept unless they get a part, at least, of their summer feeding from red clover and weeds. When they do net form an im- portant part of the farm economy, the clover may yi Gl = oa FARMERS’ STOCK BOOK. 17 be cut and thrown to them in the feeding yard, to- gether with such weeds as may easily be gathered. Amaranth and pursley are the two common weeds especially preferred, but clover must be the main stay for suceulent summer food. If swine feeding is a special part of the farming, a pasture must be sct apart for them. Let this be seeded to red clover—the biennial variety. It may be fed the first season of sowing, if well set, say after the middle of June, but it is better to cut the first erep and feed it in yards, and not pasture until the second growth comes on. The second year it may be pastured close, but the tendons of the swines’ noses must be severed to prevent them from rooting, or they must have rings in their noses. The third season, the hogs may be allowed to root, unless the hog pasture has re-seeded itself. We prefer the third season to allow the hogs to root, and then to break up, keeping the clover pasture good by seed- ing new land. SWINE AND THE WHITE GRUB. Swine are indefatigable hunters of grubs and other larva, and a meadow infested with the white grub (larva of the May beetle) should be given over to the hogs to clean. These grubs live in the soil three years. The second year in the ground is their most destructive year. The third year they trans- form into the May or blind beetles. The beetles may be destroyed by setting gasoline or kerosene torches in the field at night, the beetles always flying into a light and destroying themselves. We have seen a meadow so infested with the white grub, which lives on the roots of grass, that it could be rolled up like a carpet. SECTION IV.—PLACE OF SHEEP ON THE FARM. If sheep were simply valuable for their wool, or for their mutton, they would perhaps be the least valuable of farm animals, except in mountain or other firm soils, where they may run in immense droves, attended only by the shepherd aad his dog. There is, however, the yearly shearing of wool, and also the valuc of the sheep for mutton when mature, and the surplus fat lambs, the most costly meat in our markets, and also their manure equally distrib- uted. These together is what has caused the sheep’s foot to be called golden. SHEEP AS WEED DESTROYERS. One special advantage of sheep, however, is that they are great weed destroyers—herbs being their favorite food. Hence they have a fourfold use on the farm. They give mutton, wool, fertility to the soul, and lighten the labor of cultivation by destroy- ing weeds. They will soon clear a corn field, after it has been ‘laid by,’’ of such weeds as have escaped the cultivator, and without injury to the crop. The ears they cannot manage, and the few blades taken do no injury. If an occasional rogue butt down the corn, or tear off the ears, he must be watched out and separated. We have seen a potato field completely cleared of weeds, after the crop was too far advanced to plow, the sheep advancing be- tween the vincs without injury to the potatoes. SECTION V.—WHST SHEEP TO KEEP, One must know the sheep best adapted to his lo- cation, and this aside from the question of nearness to a good market for mutton. If mutton is the special value, the Shropshire or the Hampshire-Down, as the case may be, may be used for level or rolling rich soil, and the Southdown for more hilly situa- tions. Merinos are the sheep for all situations, though their natural place is in hill and mountain regions, or on high plateaus like our plains region. In England they share the mountain range with the Southdown, Cheviot and other Alpine brecds. The Shropshires and Hampshire-Downs take their natu- ral place in the less hilly regions. The uplands foster the Oxfords and Cotswolds, while the Lei- cester and Lincolns are at home on the lowlands, nearer the sea level. A modification of this will suit the wants of the American farmer, for we have comparatively a small area occupied with mountain ranges, compared to our vast cultivatable area. A sheep run must be rich in vegetation. It should not be marshy, and a firm soil meets the best re- quirements. The Leicester and Lincoln do not ob- ject to moisture, if they may lie, when at rest, on The Oxfords and Cotswolds are at home on our rich rolling soils. So is the Merino, fairly well, and cyen the Shropshire. The Hampshire and the Southdown remain healthy with ordinary care, and the crosses of these breeds with the Merino do better still. firm scil. CHAPTER V. STOCK FEEDING AND FERTILITY. SECTION I.—WHY STOCK CONSERVES FERTILITY. Constantly carrying away the products of the farm will in the course of years so deplete the soil, 18 THE FARMERS’ SToOCck BOOK, that it will no longer pay the expense cf cultivation. This is not altogether due to the exhaustion of the elements, but to the fact that nature cannot elabo- rate as fast as the fertility is abstracted. Constant working of the soil causes it to change its structure, and especially so in clays when wet. It is the per- fect disintegrability of the soil, as one of its char- acteristics, that allows chemical change to go on - constantly. Large quantities of manure must be applied. This is costly, and especially so where this manure must be bought. Resort is first had to plowing under green crops. This means rest and recuperation. Then summer fallowing is resorted to. This means a still more absolute rest. Then com- mercial fertilizers are bought. With all this the original fertility is not restored, and with the con- stant outlay for manure, and the labor expended in fallowing, the farmer soon finds that the value of the crops is not equal to the outlay and wear and tear. These are the facts. It is not necessary to state just how this comes about. It would require too much space. Every reflecting farmer will see the truth of the proposition. SECTION If. HOW STOCK INCREASES THE FERTILITY OF THE SOIL. Good land should produce two tons at least of hay per acre. This will produce about 250 pounds of beef, if fed as grass. An acre of corn is about forty bushels, as a good average. The general average is not more than seventeen bushels. Forty bushels of corn fed to a steer, or to hogs, will make from 800 to 400 pounds of flesh, according to the economy of feeding. Everything else of the crop is returned to the soil, and if care is taken more than half of the manure is distributed by the animals themselves. Land laid down to grass is gradually brought to that mechanical condition of friability best adapted to crops. WHY SWARD LAND IS FERTILE. Every farmer knows that sward land is always fertile, until through constant working its integrity is destroyed. The roots of grasses, and especially of clover, are constantly bringing fertility from the depth of the soil; that portion not needed by the crop is returned again to the soil. The roots dying, leave the soil porous for the free circulation of the air, and this is constantly working change. Larth- worms and other boring insects are constantly at work disintegrating and changing the mechanical condition of the soil, and for the better. Chemical agencies, through the action of the oxygen of the air, water and heat, render the mincral constituents of the soil available, because from being insoluble they become soluble, for only in this state are they capable cf being taken up by the circulation of plants. The roots of the grasses and clovers and the droppings of the animals decay into humus, and this under the action of heat and moisture assists in the development of the nitrates, the most costly of all manurial substances, Thus the farmer will see from a few of the means indicated how simple is the question of fertility, once he uses the proper means, LIVE STOCK AND FERTILITY. Through the live stock of the farm, it may be in- creased, while at the same time he is accumulating money from the profits of the sale. Let us put it in another way: A crop of wheat sold, of twenty bushels, carries from the acre 1,200 pounds yearly. It is worth in all countries distant from the ultimate market less money than the 300 pounds of flesh per acre. The flesh is seventy-five per cent water. Less than eighty pounds of dry substance has really been carried away from the soil per year per acre in the shape of meat. Why follow the argument further? It is not strange that the stockmen gradu- ally buy up the farms of their more inconsiderate neighbors, who think there is no money in feeding stock. SECTION II].— DIVERSIFIED AGRICULTURE POSSIBLE ON STOCK FARMS. There is no difficulty in keeping up a diversified agriculture upon the land cultivated in annual crops in connection with stock raising. In fact, it is the orly possible means by which a variety of crops can be raised on a farm, except through the interposi- tion of costly commercial manures—nowhere possi- ble, except near large cities with extensive local markets for special crops. Stock, however, saves elaborate rotation, expensive fallowing, costly spe- cial fertilizers and enables the cultivator to intro- duce the cultivation of just such crops as sell best in his local market. Thus he realizes not only the best price for his marketable products, but gets large profits upon his live stock that has made these other valuable crops possible. SECTION Iv.—RELATION OF CROPS TO STOCK BREEDING. The relation of crops to stock breeding is worthy THE FARMERS’ STOCK BOOK. 19 of study, and for this reason. That is: The out- come of profit is founded upon the mutual and eco- nomical relation which all departments of any busi- ness bear one to another. The basis of weaith in all agriculture is justly acknowledged to be grass. Grass cannot be raised economically without some- thing to eat it. To successfully compete in the great markets of the world, the stock breeder and feeder must, in connection with grass, also raise largely of such crops as will make stock ripe (fully fat). Here, again, as in the case of grass, only a certain portion of the grain fed is sold away from the farm. The rest goes to refertilize. In seeding land to clover the first crop may be fed, and a seed crop taken afterward if desired. In seeding a mead- ow, one seed crop may be taken and the aftermath fed. This will cause the meadow to be fully seeded in the weak places. The balance cf the farm may be cultivated to the cereal grains or special crops that bring the most money. COMMON SENSE ROTATION. The rotation becomes exceedingly simple. The pasture land is made permanent on the least valu- able portions of the farm, for meadow and cultivated crops. The meadows are turned over successively as required, and special forage crops are raised to supply deficiency, in particular years, or to tide over the annual seasons of heat and drouth. All these problems, simple as they are, every farmer must solve for himself, because the special necessities must be specially met. SECTION V.—NAKED FALLOWS NOT NECESSARY. Naked fallows are the necessity of shiftless farm- ing. They show that a farm is not carefully man- aged. ‘Their only possible use is to admit the ac- tion cf the air, in the loose plowed land, to exercise its disintegrating influences. Any land resting should carry a crop either to be fed off or turned under. Here is where the stockman again has a large ad- vantage. He raises such crops as he can feed off; gets pay from his recuperating soil, under grass, since the stock return about one-half of the con- stituents cf what they eat immediately tothe soil. The relation cf crops to stock breeding, therefore, must be those that will return the best profit when sold entire, or which may be most economically fed to the farm animals, whatever they may be. SECTION VI.—FALLOW CROPS AND LIVE STOCK. Indian corn is the great fallow crop cf the west. In fact, it is the great fallow erep of the United States, sce in American agriculture a fallow crop is simply a cleaning crop. In the agriculture of the last quarter of a century, with improvements in the cleaning of creps by the use of the straddlo-row cultivators, naked fallows have ceased to be known, except in a few sections, and these largely devoted to that exhausting and depleting crop, wheat after wheat. CROPS FOR TURNING UNDER. Next to Indian corn come clover and buckwheat for turning under, and no meadow or pasture should be turned by the plow until the growth has fully covered the ground, since it not only adds immediate fertility, but assists largely by decay in decomposing the sward. This fact is so well known in subduing prairie sod that plowing is never undertaken until the grass is at least six inches high. Breaking is then pressed forward until the grass is fully grown. Next in importance in fallow crops, which serve the double purpose of cleaning the soil, and furnishing feeding to stock, are root crops. In some northern sections and in Canada peas are largely used, since they may be drilled and cultivated until they get strength to quickly cover the soil. In the south the cow pea, so-called, but which is really a bean, is largely used. Root crops, however, come next to Indian corn. Improved implements of cultivation render the labor comparatively light, and their great value as succulent winter food is yearly increasing the area sown. The American climate is not adapted to the growth of white turnips, nor indeed to ruta-bagas, except well north. Carrots, however, are grown everywhere, but mangel-wurzel beets, from their case of cultivation, facility with which they may be harvested, and their enormous produc- tion, are yearly becoming more and more popu- lar, especially on prairie soils. CHAPTER VI. GRASS AND HAY CROPS. SECTION I.—WHAT IS GRASS? The question of grasses is the most important im agriculture, since it is the basis of all successful agriculture. It becomes especially important to all who make live stock a special field of labor. Grass is the universal natural covering of all arable soils, 20 ; THE or those rich enough for profitable cultivation Hence the adage that a grass country is a good farm- ing country. Grass is known everywhere by its peculiarity of leaf and stem. All the cereal grains, Indian corn, sorghum, sugar cane, millet, etc., be- long to the great grass family. Clover, alfalfa and all that class of legumes are not grasses, though usually termed so by farmers. Thus defined, in this chapter, I will not depart from this classifica- tion, although incorrect, since they will only be considered as forming an impoitant portion of meadow and pasture forage. Grass is the most val- uable single crop cultivated in the United States, even in its dried form of hay. THE VALUE OF GRASS. The value of grass as pasture is fully double that of hay. More than half of the whole vegetation of the earth is grass, and to man its value is more than that of all other edible plants combined. That we have a large stock to select from is shown by the fact that Prof. Beal, of the Michigan Agricultural College, names sixty-five true grasses, excluding the cereal grains and the clovers, as beg found in Michigan, the most of them indigenous to the state. Pref. Lapham notes 105 grasses as native to Illinois, eleven introduced and twelve known as cultivated grasses. The west and south are rich in leguminous plants, including several valuable species, and a number cf varieties. The list to select from is really ample, and only requires some study as to the availability cf varieties to soils and climate, to enable the stock raiser to select the best. SECTION II.—MEADOW AND PASTURE GRASSES. The stock breeder must carefully discriminate be- tween meadow and pasture grasses. There are grasses, including clovers, that are valuable for both. A meadow is intended to be cut over for the hay it produces. F ceding off the aftermath does not make it a pasture and, especially when the body of the grass is timothy, this feeding down is more often a loss than a profit. It is in such cases as this that the individual must decide as to the propriety of feeding off a meadow. There are plenty cf cases where it is admissible. If the aftermath is flush, timothy may be fed by cattle. It should never be fed close, especially by sheep and horses. They generally destroy the bulb—the life of the erass— which is annually formed next the surface of the earth. HARMERS’ STOCK BOOK. ABOUT MEADOWS. In meadows the idea is to produce the heaviest swath of such nutritious grasses as will ripen nearly together. Clover should form an important part of all meadow grasses—the red clover for dry arable soils, and alsike clover for moist soils. Wherever it will winter, alfalfa is one of the most valuable of the clovers, especially south and on the milder portion of the plains region. GOOD MEADOW GRASSES. In the middle region and northern states, Ken- tucky blue grass, fowl meadow, June grass (Poa com- pressa), orchard grass, smooth-stalked meadow grass, red top, tall fescue, timothy, red clover and alsike clover are among the more valuable and generally used of grasses and cloyers. South, cow-peas are largely sown for hay. Alfalfa, red clover, Bermuda, crab, crow foot and gama grass are largely used in the eulf states. In the middle southern states, where these true grasses will not winter, blue grass, orchard grass, timothy and red top do fairly in connection with red clover. SECTION III.——-RIPENING OF GRASSES. Blue grass, orchard grass, tall fescue and red clover ripen nearly together. ‘Timothy ripens later, and red top and fowl meadow later still. It may be stated as follows: Where Kentucky blue grass ripens in June, the later grasses, will ripen as follows: Timothy in July, and fowl meadow and red top somewhat later, in July and August. Timothy, red top and fowl meadow ripen, it will be seen, nearly together. Other grasses, less known, ripening nearly with timothy are tall fescue, fertile meadow grass, yellow oat grass, meadow barley grass and soft meadow grass. SOIL AND GRASSES. For our dryer meadow lands, in connection with the red clovers, we must depend principally upon timothy, orchard grass, meadow foxtail and rye erass. For moist meadows, in connection with alsike clover, one may use red top in its varieties, fiorin, fowl meadow, fescue and meadow foxtail. All these grasses and clovers are valuable for pastur- age, as well, except timothy, which will not stand close cropping. The three most valuable for meadow and pasture are blue grass, orchard grass and red top. SECTION IV.—LISTS OF GRASSES FOR SPECIAL USE. The following table will be found valuable as THE FARMERS’ Ss LOCK Book. 21 showing pounds in a bushel, average number of seeds in an ounce, depth of sowing and per cent of loss in weight in drying into hay, as given in «‘Grasses, Cereals and Forage Plants:” | | Depth of soil in inches and. at NAMES OF GRASSES. dry, cut in time ber of seeds will germinate. | which only half the seeds will germinate. | which none of the seeds will germinate. Average percentage of loss tractions of an inch at which the greatest num- fractions of an inch fractions of an inch at in the weight of grass in a bushel. an ounce. of blossoming. Depth of soil in inches and when Depth of soil in inches and Average number of pounds | Average number of seeds in a for) 500,000)0 to i 425,000 feted Pain Grass. . 132,000|0 to Meadow Foxtail.. 76,000|0 to Sw’etScentedVernal 6 71,000|0 to Tall Oat G 21,000} 12 to SlenderWheat Grass 15,500]0 to Crested Dog's tail. - 28,000 Orchard Grass 40,000|0 to Hard Fescue 39,000/0 to Tall Fescue 20,500/0 to Sheep’s Fescue .... 64,000]0 to Meadow Fescue.. d 26.000/0 to SlenderSpike Fescue : 24,700 Red Fescue........ 39,000 Red Meadow Grass. 58,000|14 to CommonMannaGrass 33,000 Meadow Soft Grass. 95,000}14 to Italian Rye Grass ..| 15 27,000|0 to Perennial Rye Grass 18t030} 15,000/%4 to Millet Grass . 25 80,000|14 to Reed Canary Grass . 42,000 Timothy 4 74,000,0 to Wood Meadow Grass 173,000 Blue Grass 243,000 Rough Stalkifeadow 217,000|0 to Beach Grass 10,000/}12 to Yellow Oat Grass.. 512/118 000|0 to Red Clover G4 | 16,000)0 to Perennial Clover...| 64 | 16,000|0 to White Clover 65 32,000)0 to Lucerne...........| 60 | 12,000 Sainfoin. . 26 10,280} to PUA Ory orto Ut PronpiiekH ov (= \ a eg SEEDING TO GRASS. In sowing grass for pasture, always sow thick, not less than thirty-two pounds of any mixture, and forty is better. For meadow the same advice is good, but so heavy seeding is not required; yet not less than twenty pounds should be sown per acre, and twenty-five would be nearer the mark. If the mixture be timothy and clover, twelve pounds of timothy and eight pounds of clover per acre will be about the right proportion. SECTION V.—MIXED GRASSES FOR VARIOUS SOILS. Our lists of grasses for meadow and pasture are many, mostly having been taken from English sources, and containing many varieties not adapted to our dry climate. Upon a careful review of the whole subject, some time since, I prepared the fol- lowing tables of quantities of grass seed to be sown, for The Breeders’ Gazette, for three different classes cf lands, both for permanent pasture, and hay and pasture, introducing some varieties not generally used, and for the reason that the greater the number of varieties the more uniform the stand and the heavier average burthen of grass. A variety not adapted to a meadow or pasture, as a whole, may nevertheless be adapted to certain portions of a meadow or pasture. Here they will catch and spread, thus insuring against thin spots in the meadow or pasture. It will be seen that fewer va- rieties are given in each case for hay than for pasture. Below is the list for good meadow soils—arable loams to rather strong clay soils—giving seven va- rieties for hay and eleven for hay and pasture. AND LIST FOR GOOD MEADOW SOILS. SEED FOR HAY PASTURE (pounds). (pounds). HAY TEIN OY se eels a Red Clover (biennial) . Red Clover (perennial) .. Orchard Grass Ww NEWOOONACTL Fowl Meadow.... White Clover Rie CCIW OO RED ~ RoOpaAlMOUNC SET ACLE.. ce cine ncien less clel=lcine nies The grasses well adapted to loams are the fescue grasses, nearly all of the poa, or blue grass tribe, the most of the bent or red top (Ayrostis) species, and the rye grasses (Leliwm). The following table of varieties will be found adapted to lands subject to occasional overflow: AND LI.T FOR LANDS SUBJECT TO OCCASIONAL} OVERFLOW. SEED FOR HAY (pounds). HAY PASTURE (pounds). Fowl Meadow Tall Fescue Rough-stalked Meadow.... Blue Grass ...... 2.6... seer cece eee eee eee He CID DD courc oor So | COCO RIOD ROE OL is Grasses adapted to moist soils, in addition to those previously named, are: Sweet-scented soft grass, spiked fescue grass, red meadow grass, narrow-leaved creeping bent. 22 VA Oo = Gch The grasses adapted to sandy loams and other dry (not arid) soils will be found below: ee Ane ‘) n A yf LIST FOR SANDY LOAMS AND OTHER DRY| © He < 5 a SOILS. Bas | pos Q 2 4a 2 di) fet BI OHGTASS = Ss : Ss 4 P Ss = iS} 2 Number of animals. 2 > > iS Ss 3 3 z SB 1883)5 610)1,132| 1.385 1882 697/1,330} 1.90 1830 LOW RS) dear 1879 577'1,220| 2.15 Average of Herefords of various mature ages. 0 Number of animals. == Ss S S BS) = Ss ! = S . = 8 a ‘ = Ss re Average of rings. = 3 = = > S & : Ss SS = x XN 1883) Entries three, average 18582)|Entries three, average 1881|Entries two, average , TWSSolkntryonekes.ceecoeweee wees doadnatinseeeiee 4,225|1,770 In the appendix we give a table of weights and measurements of prize winners at the American fat stock showin 1884. It will be found a valuable and interesting study. A SUMMING UP. In summing up the whole matter of yearly gains, the editor of the Breeders’ Gazette says: ‘‘As was to have been expected, few of the older animals have made large gains. Mr. Sherman’s Tim, now weighing 3,290 pounds, has gained 235 pounds. His next neighbor, Jim Blaine, now weigh- ing 2,720, has gained only 185 pounds. The second heaviest steer of the show, Mr. Varnum’s King David, weighing 2,835, has only gained 120 pounds. The grand Hereford steer, Wabash, weighing 2,350, has gained 410 pounds. Mr. Gillett’s famous Me- Mullin, weighing 2,710, has gained 145 pounds, while Storm, weighing 2,480, has added 425 pounds. His fine cow, Lady Peerless, weighing 2,100, has made a gain of 220 pounds. Im all, eight of Mr. Gillett’s older animals have made an average gain of 280 pounds. In marked contrast is the fact that six, Shown as yearlings last year, have male an aver- age gain of almost 600 pounds, varying from 525 to 695 pounds, their present weights ranging from 1,575 to 1,910 pounds. The deservedly famous THE FARMERS’ STOCK BOOK. 99 “ae white Shorthorn, Clarence Kirklevington, weighing 2,045, has added 425 pounds. The young Short- horn, Cassius, weighing 1,500, has only alded 360 pounds. “Tn comparatively few of these cases has it been profitable to hold over the steers past two years old, judging from the standpoint of sales on the gencral market. It is a noticeable fact that several of the animals named are not in as good form as last year; searcely any are better; but it is fair to say that no one is much the worse.”’ SECTION VI.—SHELTER TREES FOR STOCK. The question of shelter for stock is an important one. Farm animals must necessarily be cxposed to the weather during many chilling storms in the spring and autumn. In the heat of summer they require shade during rest. Trees are a valuable protection to fields and also to yards and buildings. A double purpose may be conserved by planting the boundaries of pastures and meadows with trees, not in formal lines but in clumps here and there. Thus the stock may shelter themselves from wind, hail and sleet. The value of the shelter of trees has always been underestimated. A realizing sense of its value will be understood by those who have been caught in a blizzard on the open prairie. The timber gives relief from distress that once experienced will never be forgotten. For shelter in fields, any of the deciduous trees, of value ultimately for timber, will be useful. Ever- greens may be interspersed here and there. All trees, however, must be secured against cattle, until they get large enough for shade. A wire fencc close against the trees will not interfere with their value, however, as against the wind. There will always be a still atmosphere in the lee of any wind-break. HARDY SHELTER TREES. The faster growing deciduous trees that will be ultimately valuable for timber, are the hardy catalpa, (C. Speciosa). The variety DBignonioides is a strag- gling grower, and tender north of thirty-eight de- grees. The hardy western variety is perfectly hardy up to forty-two degrees. Next in the order of value is white or green ash, and white maple. The latter, however, is apt to split at the junction of the limbs and trunk. Slower growing trees of value are hard maple, black wainut and elm. The cottonwoods are the fastest growing of any mentioned, but are of but little value except for firing where better varie- ties will not grow. As we proceed west, the cotton- wood becomes more and more yaluable, as the other varieties cease to be found as not being adapted to the climate. SECTION VII. —SHELTER FOR FEEDING YARDS AND BUILDINGS. Evergreens make the best shelter trees. As wind- breaks they arc impervious, and as valuable as they are ornamental. They give freshness to the wintey scenery and will more than save the cost of planting in a single :vinter. If desired they may be topped at aheight of ten feet, when the bottom will remain thick and impervious. If the branches encroach too much cut them back. The leading shoot once cut, the tree docs not increase in height, but the laterals may be cut back with decided benefit. If a hedge-like appearance is desired, the cutting back should be so performed as to form the whole into symmetrical shape. The Norway spruce is best adapted to all locations and one of the fastest and most sturdy in its growth. Next comes the white pine. White and red cedar are better adapted to or- namental hedges. Among deciduous trees for wind- breaks none is superior to the beech. It bears the knife admirably, is close and thick, and holds its leaves persistently. CHAPTER IX. BREEDING AS ADAPTED TO SPECIAL USES. SECTION I.—DAIRY FARMING. There is no branch of agriculture that has re- ceived a more successful impetus, in the west, within the last ten years, than dairy farming. The pro- duction of milk, butter and cheese has received no severe check, and there would seem no limit to the extent of the production. Modern appliances ren- der the manufacture exceedingly simple. Dairying is, however, exacting in labor. Milking must be done, and the milk cared for, Sundays as well as week days. Hence many persons are deterred from undertaking dairying. This, however, is not cspe- ciaily onerous, in connection with the care of other stock, since the same hands may do the milking as a part of their other regular work. WHAT IS NECESSARY TO SUCCESS. To be successful there are three principal things to receive attention: The very best pcssible feeding at regular and stated times; absolute cleanliness in “2 30 THE WARMERS’ STOCK BOOK. the stable, milking utensils, and in milking, and uniform kindness in the care and management of the cows. In fact, none but a kindly, intelligent person should be allowed about stock of any kind. Cows that are banged about, dogged to and from the pasture, and kept under the constant impulse of fear, never give good milk or large quantities of it. And a cow, once she shrinks in her milk, can never again, during the season, be brought fully back. Hence he who undertakes dairying must be about the premises pretty constantly, to know that all is going on right. He must provide plenty of succu- lent food summer and winter and especially during the heat and drouth of summer. If he can insure this there is nothing that will pay uniformly better than dairying. SECTION Il.—SELLING MILK AND CREAM. If the milk is to be sold the whole matter is quite simple. The milk should be poured into a receiver from which it may stream very slowly into the can in order to receive as much benefit as possible from | the air, in climinating the animal odor. The milk should be cooled either by setting the cans in a vat of cold water, or, better, in one cooled with ice. It is then ready for delivery to the shipper. Selling milk, however, for family use, is not advisable, ex- cept near cities, since thus the calves are deprived of proper food and must be killed at once. The preferable way is to strain the milk into an open vat in cool water until the animal odor escapes and then set by any of the newer practical systems of raising the cream. Separation by centrifugal force is being improved year by year, but, as yet, submerged set- ting seems to claim the most advocates, perhaps be- cause it is simple and easily managed. The cream is daily called for by.the factory man, who pays by the inch. SECTION Il.—BUTTER MAKING. : There is no reason why the farmer should. not manufacture directly himself, if he have the facili- ties for keeping the butter at a temperature of fifty degrees until sold. If all the processes have been cleanly, the buttermilk taken from the churn as soon as the butter separates into granulcs; if it is then carefully washed with pure, very cold water, to free it from the buttermilk, salted at the rate of three-fourths to one ounce of pure salt to the pound, and only worked to bring it into a uniform consist- ency, packed in jars or tubs, and kept submerged in strong brine until sold, it will always bring the highest price from those who know the maker, or know his reputation as a butter maker. CREAMERIES. Creameries are simply factories where butter is manufactured from the milk made on a farm, and from cream bought from neighboring dairymcn. It should have all the best modern appliances, since these alone will enable the operator to make the most money from the outlay. There are now firms, in all the larger commercial cities, whose business is exclusively dairy fixtures. The intending dairyman can easily satisfy himself through intercourse with these firms, as to what is best suited to his means. If he have plenty of capital it is better that he make both butterand cheese. If not let him confine his operations to the making of butter. Butter factories are those where the milk is deliy- ered daily and the butter manufactured for a fixe? price per pound, the skimmed milk and buttermilk being returned. They have no advantages over, and many disadvantages as compared with the sys- tem of gathering the cream daily. In the manufacture of butter—and the same rule will work wherever milk is present—no bad odor of any kind should be allowed. Milk eagerly absorbs any odor or taint near, or passing over it. Hence absolute cleanliness is imperative. There is much difference of opinion upon the question of churning cream sweet, and sour. The best keeping butter, and that of superior flavor, is made from cream soon after it has turned sour; but when one mess of cream is added to another, the whole should be thoroughly stirred to intimately mix all together. Unless the animal odor is first removed never use submerged setting. Raise the cream in the open air, and preferably in shallow pans. Keep the milk at a temperature not above sixty degrees, fifty is better; skim at the end of twenty-four hours; gradually raise the cream to a temperature of sixty degrees; the action of churning will generally raise it to six- ty-two degrees, the proper temperature for separa- tion of the butter. Not less than half an hour should be consumed in churning. Too fast churn- ing never gives a first-rate quality of butter. SECTION IV.—MANUTACTURE OF CHEESE. Localtics in England, Holland, in Switzerland and othcr European countries have respectively eiven names to the cheeses made, and these names THE rARMERS’ STocK Book. 81 have been adcpted in the United States. the varicty, the most unswerving cleanliness must be observed. The drainage of the dairy house must especially be perfect. The floors should be of stone slabs laid in cement, all the utensils of copper or of tin must be kept scoured bright, all wooden surfaces should be kept well painted cr whitewashed, and shelves must be scrubbed often enough so no odor can be taken up. The utensils must be daily scoured, brightened and sunned. It may look like much trouble, but it pays. In buying fixtures always get the best. They are cheapest in the end. Then all there is to cheese making is to observe the directions exactly, for cheese making is strictly a series of chemical operations from first to last, and the conditions are constantly changing from the time the milk is taken from the cow until the cheese is ripe enough to eat. This may be hastened or re- tarded, and the temperature must be regulated ac- cording to the composition of the cheese. In the ripening of the cheese, heat accelerates and cold re- tards the ripening. A HOME MADE CHEESE. We use figures to show temperature. The fingers or the hand do not correctly indicate temperature, neither will the mind indicate correct lapse of time. The woman or man who is smart enough to go by guess work in making cheese never gets two just alike. THE CELEBRATED WILTSHIRE CHEESE. Wiltshire cheese is made as follows; and a little experience in following these directions will enable any intelligent woman to come pretty near to mak- ing a really, good cheese in the average farm dairy: The night's milk is skimmed in the morning and added to the morning’s mess. The milk is set at eighty degrees and left about an hour to coagulate. It is then broken up with a circular breaker having an upright handle and used as you would push a churn dash up and down. The breaking is donc gently at first. In cooking the mass is raised to one hundred degrees, stirring all thetime with the breaker. It is then left to rest, and as soon as the curd can be handled itis taken out of scald and put to press. It remains in press twenty minutes; it is then taken out, ground and salted at the rate of half a pound of salt to twenty-cight pounds of curd. It is ground again and put to press. The next day the cheese is taken out of press and salted on the out- Whatever | side, receives a new cloth, and is put back to press, the same course being pursued for two successive days, after which it gets no more salting, but is kept in press eight days, each day being taken out and turned. Itis then put into a cool cheese room and left for a week or two and turned every day. At the end of this time the cheese will be covered with mold; then it is put in a tepid bath or moistened and the mold scraped off, when it goes to the dry room. Here it is turncd every day until fit for market, say from sixty to ninety days. This is not a full cream cheese but good enough for any taste if carefully made. No person should under- take the manufacture of exceedingly rich (in cream) cheese, until some experience and a good deal of reading has given technical knowledge. A:‘knowledge of how to make cheese perfect in every respect is not learned ina day. If it were nine-tenths of so- called good cheese makers would not so fail when their cheeses came to stand the test of the export buyers for the market. CHEDDAR CHEESE. In making Cheddar cheese the English process is to work the milk at a low temperature, from 78° to 80°, using some whey with the rennet according to the condition of the milk. After coagulation is per- fected, which takes from forty to sixty minutcs, the curd is cut in large checks, and soon after commence breaking with a wire breaker attached to a long handle. The breaking is at first slow and gentle, and is continued till the curd is minutely divided. This is effected before any additional heat is applied. The curd, it is claimed, cannot be properly broken at 99° or above 90°, and there is a better separation of the whey and condition of the curd by breaking minutely at about 75° or 80° without an increase of heat during the process. The breaking usually oc- cupies a full hour. The heat is raised in scalding to 100°. When the curd has reached a firm consistency, and the whey shows a slight acid change, a change so slight as to be detected only by the experienced observer, it is immediately drawn and the curd heaped up in the bottom of the tub. Socn after the whey is drawn and the curd heaped, it is cut across in pieces a foot or more square and thrown again in a heap to facilitate drainage and develop further acidity. It remains in this condi- tion for half an hour, the whey meanwhile flowing 32 THE FARMERS’ x STOCK BOOK. == \ il q i i t f ; C HE ATT Pa | ii lies ie Bis 24 hae SN a NS Lah Bs | A BUTTER AND CHEESE FACTORY, slowly from the heap, when it is taken out of the cheese tub and placed in the cooler. It is then split by the hand into thin flakes and spread out to cool. The card at this stage has a distinctly acid smell, and is slightly sour to the taste. It is left to cool for fifteen minutes, when it is turncd over and left for the same length cf time or until it has the pecul- iar mellcw and flaky feel desired. It is then gath- ered up and put to press for ten minutes, when it is taken out, ground in a curd-mill, and salted at the rate of one pound of salt to fifty-six pounds of curd. It then goes to press, and is kept under pressure two or three days. The curd, when it goes to press, has a temperature of from 60° to 65°, and when in the cooler or sink it is preferred not to get below this point. A proper temperature is retained in the curd during the various parts of the process, in cool weather, by throwing over it a thick cloth. The whey being disposed of at an early stage, the atten- tion of the manufacturer is to be directed only to one substance, the curd. By draining the whey and expelling it under*the press, and then grinding, a uniform incorporation of this material is effected. The cooling of the curd before going to press, and the removal of the cheese, after pressure, to a cheese room, where an even temperature is kept up, differ- ing but little from that of the cheese when taken from the press, effects a gradual transformation of the parts into that compact, mellow, flaky condition which is characteristic of the Cheddar, and at the same time preserves its milky or nutty flavor. ' UPON CHEESE MAKING GENERALLY. The quantity of rennet to be used will depend upon the strength of the solution, and the time employed and also the heat used. Only experience can practically determine these points. Hence the time employed to set the curd is given. Dr. Voele- ker, consulting chemist of the Royal Agricultural So- ciety of England, who has investigated widely in relation to the chemistry of cheese making, covers the whole ground, generally so well, that we give his conclusions. They will pay the cheese maker’s careful study. MILK AND FOREIGN ODORS. Milk not only differs naturally in regard to flavor and keeping quality, but it is likewise prone to ab- sorb bad smells when it is kept in ill-ventilated or damp places, or in close proximity to pig-stys, water-closets, or underground house-drains. Milk eee THE FARMERS’ STOCK BOOK. thus tainted imparts a bad flavor to cheese, and even may spoil it altogether. fore, can not be bestowed upon the treatment of milk before it is admitted into the cheese-tub. It is a matter of great importance to cool down milk as rapidly as possible after milking, and to get rid by this means of the peculiar animal flavor which char- acterizes newly-drawn milk. This especially is needful when the evenine’s milk is kept until next day, and made into cheese with the morning’s milk. In many dairies a portion of the cream is removed from the milk, and the partially skimmed evening’s milk being added to the new morning’s milk, the cream will be equally distributed in the milk. But when the evening’s milk is not skimmed and whole milk-cheese is made, care should be taken to amal- gamate thoroughly the cream with the milk by gentle agitation before rennet is added. I need hardly say that the milk must be carefully strained through a cloth before it is placed into the cheese tub, and that the utmost attention must be paid to scrupulous cleanliness, and the avoidance of anything calcu- lated to taint the milk. In good dairies no utensil is allowed to remain for 2 moment in an unclean con- €ition; as soon as it is empty it is rinsed out with clean water —if nezessary, scrubbed—and finally scalded with boiling hot water. CLEANLINESS. Cleanliness, indeed, may be said to be the first qualification of a good dairy-maid. With regard to the materials of which the pails and cheese-tubs are made, metallic vessels appear to be preferable to wooden ones, for tin pails, and tin or brass cheese- tubs can be more easily kept clean, and, unlike a porous material such as wood, they do not absorb milk, which will generate acidity, or taint milk that is placed in weoden tubs or pails. Some people maintain that milk which has acquired a faint de- gree of acidity is none the worse for cheese-making. This may be so; nevertheless, I believe that the fresher milk is, and the less its natural condition has been disturbed, and the sweeter, cr neutral, the state of the cheese, and of the whey also, is pre- served throughout the proccss of cheese-making, the finer the flavor of the cheese—if the operation has, however, been well conducted, and the cheese been ripened properly. SECTION V.—PRACTICAL CHEESE MAKING. I have seen some of the finest Cheddar cheese Too much attention, there- 34 THE FARMERS’ STOCK BOOK, made from sweet milk under conditions that allowed the whey to run off in a perfectly neutral state, so that I could not detect the faintest trace of acid by delicate litmus paper. There is no necessity what- ever to harden the curd after its separation from a portion of the whey by scalding it with sour whey, nor is there any necessity for keeping the curd in the whey until it has turned slightly sour. The beneficial effect which is produced on the texture of the curd by scalding it with sour whey, or allowing it to remain in the whey until it becomes slightly acid, and atthe same time raising somewhat the tempera- ture of the contents of the tub, 1s due entirely to the temperature, and has nothing to do with the acid of the whey. This beneficial change may therefore be as well effected by steara or hot water as by heated sour whey, cr rather I should say, is preferable to in- troducing your whey into the manufacture ef cheese, and to conduct the process of separation of the curd from the milk, and its subsequent consolidation into a state fit to go into the presses, by gradually raising the temperature either by warm water or steam in a manner whereby a minimum amount of acidity is generated in whey. THE CURD. The curd, in a practical sense, or, more strictly speaking, the mixture of caseine and butter which cheese makers call curd, is a very peculiar and deli- cate substance, which is greatly affected by the tem- perature to which itis exposed. As curd at different temperatures has a direct bearing on the practice of checse making, it will not be out of place to refer briefly to some of them. To new milk, cooled down to 60° Fahrenheit, was added a very large excess of rennet. It took three hours to complete the prep- aration of the milk into curd and whey. The curd was very tender, and the whey could not be prop- erly separated from it. Milk at sixty-five degrees, on addition of rennet, curdled in two hours; but the curd, as before, remained tender, even after long standing. At seventy to seventy-two degrees, it only took from half an hour to three-quarters of an hour to eurdle the milk, and the curd now sepa- rated in a more compact condition. The process was more expeditious and the curd in better condition when the temperature ranged from eighty to eighty- four degrees. At ninety degrees the rennet curdled the milk in twenty minutes, and at one hundred de- erees, an excess of rennet curdled the milk in about a quarter of an hour, separating the curd in a some- what too close condition. By heating the whey and curd to one hundred and thirty degrees, the curd gets so soft that it runs like toasted cheese, and be- comes quite hard on cooling. These experiments clearly show that the limits of temperature between which curd can be improved or become deteriorated in texture are not very wide. Too low a tempera- ture—that is, a temperature under seventy-five degrees—keeps the curd too tender, and renders it difficult to separate a suflicient amount of whey from the curd to allow the latter to be pressed into cheese that will ripen properly without leaving or acquiring a strong undesirable flavor. TEMPERATURE. On the other hand, too high a temperature, that is, a temperature exceeding one hundred degrees, makes the curd unduly hard, in consequence of which the cheese does not acquire in the store-room the mellow texture and fine flavor which the curd assumes in keeping and ripening when a less elevated temperature is applied in its manufacture. The exact temperature to be adopted depends upon the description of cheese which is desired to be produced. When thin cheese has to be made, a temperature ranging from seventy-two degrees to seventy-five de- grees is sufficiently high before the rennet is added to the milk, and this temperature should be main- tained throughout the process by the addition of warm water, or it may with convenience be increased five degrees and raised finally to eighty degrees, but not higher. On the other hand, if the object of the cheese makez is to produce thick Cheddar cheese, the temperature of the milk may with great advantage be raised to from eighty degrees to eighty-four degrees before the addition of the rennet. AMOUNT OF RENNET. Sufficient rennet should be added to effect a com- plete separation of the milk into curd and whey in about three-quarters of an hour. The curd may then be cut into large slices, and a portion of the clear whey be run off, after which the temperature of the whole contents of the cheese-tub may be raised gradually, whilst the curd by degrees is brokcn into small bits, to about ninety-five or at most one hun- dred degrees. Cheddar cheese is apt to get hard and dry, and not to ripen properly, when it is made at too high a temperature. On no account should the temperature rise above one hundred degrees; and if THE FARMBERS’ STOCK BOOK. 85 kept rather below one hundred degrees—say at about ninety-five degrees to ninety-seven degrees—the cheese will turn out all the better, if the curd be carefully broken up, and put into the presses in a perfectly uniform condition. The amount of water which is left in,the curd when it is ready to go into the cheese presses, is much larger, and ought to be larger, when thin cheese, made at about seventy-two degrees to seventy-five degrees is made than in the making of thick Cheddar cheese, in which a higher temperature is usually raised. It is impossible to give the exact amount of rennet to be used for a given amount. The cheese maker must calculate for himself and learn by experience. The subject of rennets will be treated of further on. CHESTER AND CHILTON CHEESE. This fine cheese is made in England as follows, and in our best dairies in the United States is iden- tical. The evening’s milk is placed, not more than six or seven inches deep, in tin vessels to cool dur- ing the night, on the floor of the dairy; it is skim- med in the morning, and a certain portion kept for butter—in early summer only enough, perhaps, for the use of the house, but in autumn more, and in some dairies at length nearly all the morning’s cream is thus taken for churning. The skimmed cream, with a portion of milk, is heated up to one hundred and thirty degrees by floating the tins which hold it on the boiler—sufficient quantity be- ing taken to raise the whole of the evening’s and morning’s milk together to ninety degrees or there- abouts. The rennet is made the day before it is used; twelve or fourteen square inches of vell, standing in a pint of salt water, kept in a warm place, making rennet enough for one hundred gal- lons cf milk. "The yell or stomach obtained from very young and wholly milk fed calves should be used. The curd is set in about fifty minutes; it is then cut with the usual curd-breaker, a sieve-shaped cutter, very slowly. The whey is syphoned, pumped, or lifted out as soon as possible; but before it is all removed a portion is ( on some farms where the Ched- dar system is fcllowed) heated and returned to the tub, and the curd is left in this hot whey for half an hour. The whey is then drained away and the curd is left to get firm. When firm enough to stand on the hand in cubes of about a pound weight — this is an intelligible indication—without breaking asunder, it is lifted out on the drainer (a false bottom of rods), | in a long tub with a stop-cock to it, and there left covered up for forty-five minutes, after which it is broken up well and mixed by hand with three and a half to four and a half pounds of salt per cwt. of 112 pounds, Itisthen allowed tostand with alight weight upon it for about three-quarters of an hour longer, and is turned over once cr twice during the time, being cut for the purpose into squares with the knife. It is then passed twice through the curd mill, and at length put into the vat, a cloth being pressed first into the place by a tin hoop, and the salted curd be- ing packed gently by hand within it. The vats will hold a cheese of seventy or eighty, up to one hun- dred pounds; and tin hoops placed within them, are used when necessary to give capacity for a larger quantity of curd. After standing in the vat, with a weight upon it, from one to two hours, according to the state of the weather, it is turned over and put, still in its vat, into’ a warm chamber, where it remains at a temper- ature of 90° to 100° during the night. Both when in the press and here the cheese is skewered, skewers being thrust into it through holes in the vat, and every now and then withdrawn, so as to facilitate the drainage cf the whey. The cheese is taken out of the vat next morning and turned upside down in a fresh cloth. It is in the press three days, and it is turned in the press twice a day, being dry-clothed each time. It is then taken out, bandaged, and re- moved to the checse-safe. In some dairies all skewering is dispensed with, and no pressure is used at the time cf making, nor for two days afterward; but the whey is allowed to run out cf its own ac- cord. Cheese manufactured in this way requires from five to seven days in drying, but afterward matures more quickly for market. VARYING QUALITY OF CHEESE. The cheese varies considerably in quality through- out the year, the earlier make of March and April being considerably less valuable than that of sum- mer and early autumn. Some of this varying qual- ity is owing to the quality of the milk, the cows being house-fed; but more of it is, m all probability, owing to the necessity of holding a portion of curd over from day to day, when the quantity is insuffi- cient to make either one, or it may be two, full sized cheeses daily. In such cases it is common to make one full sized cheese, and hold the remainder of the curd over till the next day, keeping it wrapped up 36 THE YFARMEHRS’ STOCK BOOK. on the drainer or pan, and grinding it up in the curd-mill along with the curd of the next morning. STILTON CHEESE. Stilton cheese, manufactured chiefly in Leicester- shire, is made from milk enriched by the addition of cream, and the curd hardens into cheese without pressure. The cream of the night’s milk is added to the new milk of the morning, and the rennet is mixed with it when the whole is at the temperature of 84° Fahrenheit, cnough being used to make it co- agulate in an hour and a half. If it comes sooner it will be too tough. The curd is not drained of its whey in the ordinary manner, but it is removed in slices with a skimming dish, and placed upon a can- yas strainer, the ends of which, when it is full, are tied up, and the whey gently pressed out. It is then allowed to drain until next morning, when it is removed and placed in a cool dish, whence, cut in thin slices, it is put up in a hoop made of tin, about ten inches high and eight inches across, and pierced with holes. A clean cloth is placed within the hoop, and as the slices are laid in, a small quantity of salt is sprinkled between the alternate layers. It re- mains in the hoop, covered up, but without pressure. Next day the cheese is taken out of the hoop and clean cloths are applied; after which it is inverted and replaccd, and pricked with skewers through the holes of the tin hoop, to facilitate the extraction of the whey. In four or five days the curd becomes firm. During this consolidating process the cheeses are kept in a place where the temperature can be maintained at about 100°. When the cheese has become firm cnough, it is pared smooth and firmly bound up in a strong fillet of canvas, wrapping it around several times. ‘The binders and cloths are removed every morning; cracks are filled up with curd; and ultimately the coat becomes hardened, and the cheese is removed to the drying room. A careful study of the foregoing will enable any intelligent person to make cheese. A little practice will enable them to make a fairly uniform cheese, and when the conditions are uniform the cheeses will be so nearly alike that they will sell by sample upon the integrity of the maker. ABOUT RENNETS. It is impossible to give the exact amount of rennet to be used for a given amount of milk, and for the reason that the strength of the solution must vary. The cheese maker must know the strength of the rennet, and then while this lasts the fixed quantity determined upon will produce constant results. The age of the calf from which the rennet is taken in- fluences the strength. After the ealf begins to eat grass the rennet loses strength. Hence rennets from healthy calves from one week to six weeks old are preferable. TO CURE THE RENNET. The rennet is the substance contained in the stomach of any herbivorous animal before it has eaten grass. For then not only the curd contained or rather the serum that may be passed out, but the membranes of the stomach may be used. The usual way of preparing the vells, as the stomachs are called, is to turn them wrong side out to empty the contents, and then thoroughly cure them with salt. If they lie in salt three days it is usually enough when they may be stretched by means of a strong twig and thoroughly dried. They must, thereafter, be kept in a thoroughly dry place that they may not contract moisture. kept one full year before being used. They should be PREPARING THE RENNET. To prepare the rennet for use, take one gallon of tepid water to each rennet. Macerate in the water by kneading and squeezing the rennet, at intervals for twenty-four hours. Strain away the liquid, and bottle for use, keeping in a very cool place. This liquor will be of one definite strength, and thus the cheese maker may calculate perfectly just how much rennet is required fora given amount cf milk. Vells, rennets that have been once soaked, may be again salted, dried and used a second time, but it is better to use the liquor of the second soaking to add to that obtained from a first soaking, for thus a measurably equal strength of rennet may always be obtained. "SECTION VI.—MAKING DAIRY BUTTER. The term dairy butter is now understood to be all those grades of butter made on the farm and in small dairies, but of really good gradc, as contra- distinguished from that made in butter factories. The quality compares favorably with the best grades of creamery butter, and when the appliances permit the use of ice, and cool storage, this butter will pre- serve its flavor better than creamery butter. There are certain rules, already given, as to absolute clean- liness, etc., that must be observed. The value of butter consists in retaining the aroma, after elimi- nating the animal odors. Pure butter is a fixed oil, fi Ble = Be not susceptible of chemical change. Rancid butter, or butter containing any odor or flavor is butter in which the foreign matter contained therein has be- come putrid. In other words, pure fat cil is not liable to change; organic matter contained therein is liable to change. But butter, or any animal oil, will take up any odor to which it is exposed, and hence it holds the odors or perfume contained in the herbage eaten by the animal producing the milk. Milk and cream is a mechanical mixture of oil (butter) and watery fluids, composing, respec- tively, the milk and cream. The agitation of milk and eream by churning or otherwise, separates the butter from the other component parts, but in so doing it retains not only the odors of the herbage eaten, but also any odors with which it may have ~ come in contact, after being drawn from the cow. Hence not only the importance of preventing these by sweet pasture grasses, but also of perfect clean- - liness in the herbage and in the manipulation. SECTION VI.—GENERAL RULES TO BE OBSERVED. Why, then, does so large a part of the butter found in our markets become rancid or otherwise saturated with unpleasant odor? The answer is, imperfect separation of the organic matter of the buttermilk from the butter, or the presence of some edor near the milk, cream or butter. The whole matter has been summed up as follows: Milk being of itself one of the most perishable of animal products, its decomposition may have gone so far before the removal of the cream as to contam- inate the fluids of the cream; and if so, then the butter, when first made, has already within it putres- cent material which will soon infect the whole. Even if the cream were entirely sweet, the milk remaining in the butter will soon decay, and if not removed will, of course, deteriorate the butter. It is desirable to allow the milk to stand as long as possible, in order to secure all the cream; but in doing this, there is risk of spoiling the whole. The real decay of the milk is indicated, not by its thick- ening as it sours, but by the watcry effusion follow- ing the thickening. The cream may remain till this thickening process is complete, without exposure to the butter, but not longer. The cream should not, for the same reason, be kept too long after being removed before churning. EEE 2 PARMERS’ SroOck BOOK. 87 The processes of churning and working the butter are as various and valuable as there are intelligent and careful housewives; but in every successful method there must be one essential—the thorough removal of the buttermilk. To accomplish this, some recommend two or three washings of the butter in cold water till the water brings away no buttermilk, whilst others rely upon thorough work- ings. But whatever method is used, the removal of the buttermilk is a sine qud@ non. Here again we repeat, it is better to wash out the buttermilk than to work it out, since undue working seriously alters the grain of the butter. As the milk is warm in the process of churning, thg first requisite of the butter on being removed is to be cooled. A small amount of salt may be worked in with as little effort as possible. Then it should be placed where it will cool rapidly. After a few hours it is worked, adding salt as may be needed to prepare it for market. Care should be taken that the salt be pure and good. An ounce per pound is sufficient. Five or six hours after, the butter may be worked again, the manner of working being to press with a ladle or the butter worker, not to cut it through nor spat it, the most common method and the poorest of all. For keeping for family use stone jars are unques- tionably the best. For packing for market, a new tub should never be used till it has become thorough- ly saturated with a strong brinc. Cover the bottom of the tub with a thin sprinkling cf salt, and pack solid; and, placing a cloth over the top, sprinkle cn a thick layer of salt, pouring on enough strong brine to form an air-tight covering. When it is to be sent forward to market, the brine should be poured off and a new coating of salt laid on. This, in a nutshell, is the whole process of mak- ing dairy butter. Itis as good as any swift process creamery butter ever made, is far more solid, and will keep longer without taint. It may be as well made with a dairy of five to ten cows, as with more, if cleanlincss be observed and a cool, swcet atmos- phere for the milk, cream and butter may be pos- sible. Why, then, should not every farm produce good butter? It is simply a question of care in the management of the milk and in the manufacture of the butter. ——— {/ ' \ ul i( \ yj I f yt i i i oh nt TAR i vey, > Y; ay yur an . 4 a ANWR AS : TaN sah Wien aN VAL BSL Wie Heat } Way ayy} AN at yi DA NY fh \ Ny ( i) \ AAA Vi 7 hat i Bch i | i ] | h “ Hi y iy FANN ih ey i! | il} }s LY yj, pita Ke "Ml ij Hi i ee. TH Lamers | i PERCHERON HORSES, COURVILLE AND BAPTISTE. Horses, Mules and Asses. CHAPTER I. WHENCE PRINCIPAL BREEDS OF HOKSES WERE DERIVED. SECTION I.—THE HORSE FAMILY. The genus equus comprised not only the Horse, but the Ass, Zebra, Quagga, and the hybrids, as the Mule and Hinny, all the members of the genus being fertile together, but rarely producing fertile hybrids. Mem- bers of this family are distinguished from all others in having a single hoof only on each foot, and form- ing the soliped, or single-hoofed family, of the order pachydermata, animals suckling their young (mam- mals) which have hoofs, but which do not rumi- nate and distinguished for the thickness of their skin. The elephant and hog are other domestic animals belonging to the order pachydermata, or hoofed animals with thick skins. SECTION Il.—NATIVE COUNTRY OF THE HORSE. All the animals of the horse family are naturally natives of warm climates where vegetation is green the year round. Their native country, and even the period of time when first domesticated, is lost in obscurity. SUBJUGATION OF THE HORSE. Their subjugation is only handed down through the legends of those fabulous beings, the centaurs. Egypt is the first country mentioned in the Bible where horses were used as draft animals. They are mentioned as being harnessed to the chariots of the pursuing Egyptians at the time of the Exodus. So long a time elapsed after the time of the subjugation of the horse before actual written history com- menced that we do not surely know his native coun- try. There is no certain testimony that really wild horses have existed since written history became re- ally authentic. Horses have escaped from the cus- tody of man or haye been abandoned, as in the case of the Spanish horses in South America and in the conquest of Mexico, and have become essen- tially wild. This is all we are certain of. SECTION I1I.—A LESSON IN BREEDING. The original country, however, of the horse must haye been a plain or open country, and one where vegetable food was always plenty, and hence the reason Why, when transported to cold climates, they always became dwarfed and rough unless warmly clothed and stabled. The point to be observed here is thatin breeding the horse, and the rule will hold good with all farm animals—the best success can never be had unless animals have warm shelter. The horse, the ox kind and swine are natives of tropical climates. The sheep, even with his close wool, can- not live where herbage is not always to be found. SECTION IV.— WHERE THE BEST HORSES ARE FOUND. The fleetest horses of the world to-day all had their origin in England. The improvement may be said to date from the time of the crusades, when undoubtedly valuable sires were brought back from the Holy Land. Even here we know very little that is beyond dispute. England and France have taken the palm for having originated the best breeds for draft purposes. Here, again, the origin of value lies in the horse of warm countries. The best gen- eral draft horse of England to-day has distinct traces of the racing blood, produced by Oriental sires on the best of the swift horses of the time of James I to that of Cromwell. The result of this breeding produced sires that improved the agricultural class of horses, which, by careful breeding and selection, have given us the Clydesdale, the Shire horse, the English heavy draft horse, and that superb draft and coach horse, the Cleveland Bay. In France the Oriental blood has been no less marked in producing that paragon of French horses, the magnificent Per- cheron. He comes so near to the perfect descrip- tion of a horse for peace and war as given by Xeno- phon, and many times quoted, and is so valuable and perfect a study of a sturdy and _ perfect horse, containing all the essentials of everything the valuable horse should possess, that we give it, or 2. =e 3 We C325) 40 rather edit it, to embrace the salient poimts of the description. will not err in his judgment of a horse for general utility, nor if he breed such, will he fail to sell for good prices. SECTION V.—XENOPHON’S STUDY OF THE HORSE. Of the unbroken colt one must judge by the bodily construction, since if he has never been backed, le will afford no very clear evidences of his spirit. Of his body it is necessary first to examine the feet, for as in a house it matters not how fine may be the su- perstructure if there be not sufficient foundations, so in a war horse there is no utility, no, not if he have all other points perfect but be badly footed. THE TEET. But in examining the feet it is befitting first to look to the horny portion of the hoofs, for those horses which have the horn thick are far superior in their feet to those which have it thin. Observe whether the hoofs be upright, both before and be- hind, or low and flat to the ground, for high hoofs keep the frog at a distance from the earth, while the flat tread with equal pressure on the soft and hard parts of the foot. Well-footed horses can be known by the sound of their tramp, for the hollow hoof rings like a cymbal when it strikes the solid earth. TETLOCKS AND SHANKS. The parts above the hoof and below the fetlocks should not be tooerect, like those of the goat, for legs of this kind, being stiff and inflexible, are apt to jar the rider, and are more Jiable to inflammation. The bones must not, however, be too low and springy, for in that case the fetlocks are liable to be abraded and wounded if the horse be galloped over clods or stones. The bones of the shanks should be thick, for these are the columns which support the body, but they should not have the veins and flesh thick likewise; for if they have, when the horse shall be galloped in difficult ground. they will necessarily be filled with blood, and will become varicose, so that the shanks will be thickened and the skin be dis- tended and relaxed from the bone; and when this is the case, it often follows that the back sinews give way and renders the horse lame. THE KNEES AND ARMS. But if the horse when in action bends his knees flexibly at a walk, you may then judge that he will The breeder who masters its principles’ GPARMERS’ STOCK BOOK. have his legs flexible when iu full career, for all horses, as they increase in years, increase in the fiex- ibility of the knee. And flexible goers are esteemed highly, and with justice, for such horses are much less liable to blunder or to stumble than those which have rigid, unbending joints. Butif the arms below the shoulder-blades be thick and muscular, they ap- pear stronger and handsomer, as is the case also with a man. The breast should also be broad, as well for beauty as for strength, and because it causes a handsomer action of the forelegs, which do not then interfere, but are carried wide apart. THE NECK AND HEAD. Again, the neck ought not to be set on like that of a boar, horizontally from the chest, but, like that of a game-cock, should be upright toward the crest and slack toward the flexture; and the head being long, should have a small and narrow jawbone, so that the neck shall bo in front of the rider and that the eye shall look down at what is before the feet. A horse thus made will not be likely to run violently away, even if he be very high spirited, for horses do not attempt to run away by bringing in but by thrusting out their heads and necks. It is also very necessary to observe whether the mouth be fine or hard on both sides, or on one or the other, for horses that have not both jaws equally sensitive are likely to be hard-mouthed on one side or the other. EYES, NOSTRILS AND CREST. And it is better. that a horse should have promi- nent than hollow eyes, for such a one will sec to a greater distance. And widely opened nostrils are far better for respiration than narrow, and they give the horse a fiercer aspect, for when one stallion is en- raged against another, or if he become angry while being ridden, he expands his nostrils to their full width. And the loftier the crest and the smaller the ears the more horse-like and handsome is the head rendered, while lofty withers give the rider a surer seat and produce a firmer adhesion between the body and shoulders. THE LOINS. A double loin is also softer to sit upon and pleas- anter to look upon than if it be single, and a deep side, rounded toward the belly, renders the. horse easier to sit and stronger and more easy to be kept in condition, and the shorter and broader the loin the more easily will the horse raise his forequarters and ‘THE FARMERS’ STOCK BOOK. 4] cl Hh i | ih HM A i | i i é Hy ry Z S all =| Y Yj: aS | i iil vy | Hi Fe Z ii | Hi 3 | | 4 i HI we | i : | ~ i S ie ah Zz i i=} If Ps iI y uy ily i) fs, | a BiH) Ma h bil ai SMeTEMIIN ey faa) ian a hy IKK wll I | " , | | t 42 THE FARMERS’ STOCK BOOK. collect his hindquarters under him in going. These points, moreover, cause the belly to appear smaller, which, if it be large, at once injures the appearance of the animal and renders him weaker and less man- ageable. THE QUARTERS AND BUTTOCKS. The quarters should be broad and fleshy, in order to correspond with the sides and chest, and shculd they be entirely firm and solid, they would be lighter in the gallop, and the horse would be the speedier. But if he should have his buttocks separated under the tail by a broad line, he will bring his hind legs under him, with a wider space between them, and so doing he will have a prouder and stronger gait and action, and will in all respects be the better on them. STALLIONS AND FOALS. Stallions should not have the testes large, and this ought not to be overlooked in foals. To conclude, in regard to the lower joints of the shanks, namely, the fetlocks and the hoofs, behind, I have the same remarks to make, and no others, than those which I have made above. XENOPHON’S ACUTE OBSERVATION. In reading the foregoing it will be seen that Xenophon, only less celebrated as a great general, than a correct writer, understood perfectly what a per- fect horseshould be. In his time the horse was used especially as a charger. Hence when he speaks of a broad chest, he does not mean a chest with an appear- ance of breadth from asuperficial front view, but that wedge shaped chest of great muscularity which is really broad. His idea of the increasing flexibility of the knee with age until the full maximum is reached is also ac- cording to the best judgments of to-day. He un- derstood the full importance of the flexible fetlock, the sloping shoulder, and the double muscular loin, the arched neck, the eyes sct so the horse could see both before and behind, the wide (muscular again) buttocks, the wide nostrils, and high couraged, intelligent horse generally. SECTION VI.—BREEDS OF HORSES, THOROUGHBREDS Outside of the better horses of the Arabians there is no pure breed existing. They are all composite in their nature or made up by the crossing of one artifi- cial race with another, and subsequent selection. Of the artificial breeds the Percheron comes nearer to being a pure breed than perhaps any other, showing ‘this in uniformity of color and the ability to perpetu- ate fixed characteristics upon their progeny. Even the English and American thoroughbreds that have been bred in certain fixed lines for two hundred years vary largely in color, stoutness, an. other character- istics, but they are constant in one thing, great speed and the ability to carry weight, combined with the most unflinching courage. So well known is this among breeders and trainers that it has become an axiom that a horse with a flaw in his pedigree, that is, a cross of cold (common) blood is worthless for train- ing. There is, however, a limit to the speed of the race horse. AN ENGLISH WRITER'S TESTIMONY. An English writer, “Stonehenge,” one of the most reliably honest, graphic, and accurate writers of the latter half of the present century, saysthat from a care- ful examination of the racing time-tables as recorded of late years, it will be seen that from thirteen and a half to fourteen seconds per furlong is the highest rate of speed attained in any of our (English) races above a mile, and with eight stone, seven pounds, (119 pounds) carried by three-year old herses. ANGLO-AMERICAN VIEW. In relation to the origin and breeding of the thor- oughbred, ‘‘Frank Forester” truly says they are made up of various bloods, and inherit from Oriental blood, style, and soundness in wind, limb and hoof. By careful breeding through many generations the speed has been increased, while the general con- . stitution has not specially suffered. Artifical care has made an artificial animal of him, yet certainly the blood-horse cf the present day is far superior to his masters either on the Orieutal or British side; as far superior in speed and stoutness as are the modern Shorthorn and Hereford cattle superior in beef points to their progenitors of one hundred and fifty years ago. AMERICAN THOROUGHBREDS. Breeding as Americans have, for the last one hundred and fifty years, from the best and most distinguished English blood, American thoroughbreds have not deteriorated. Our climate (the middle re- gion of the United States) is more congenial to the horse than that of England. The proof that our horses have not deteriorated is that American bred horses have won laurels on the English turf (the severest test to which they could be put) over the best and stoutest of English thoroughbreds. — THE FARMERS’ STOCK BOOK. 43 SECTION V1I.—THE TROTTING HORSE. If England has produced the thoroughbred, the United States has produced the trotting horse, par excellence, of the world, no other country producing horses worthy of the name except Russia and this country not rising far above mediocrity. The Ameti- can trotter arose from a desire to produce horses that in harness would compare favorably with the running class. Their fame has gone over the whole civilized world, and sires are now being eagerly sought in many countries. It is enough honor to the thor- oughbred that the excellence of our trotters trace back to them on one side, to the incomparable Mes- senger, and the distinguished Bellfounder, the latter supposed by many not to be purely thoroughbred. A careful selection of progeny has resulted already, in strains that may be relied on to trot and trot very fast, and in such phenomenal horses for courage, stoutness and wonderful fleetness, reaching back to Lady Suffolk, and culminating in the flashing speed of Dexter, Maud 8. and Jay-eye-see. SECTION VIII.—SADDLE HORSES. Our saddle horses should not go unnoticed. There is a constantly increasing demand for elegant horses of easy and trained gaits. The thoroughbred sire is here again the basis of excellence. They are pro- duced by thoroughbred sires elegant in form and light in the forehand, upon roadsters and pacing mares not fast enough for the trottingring. They bear the same relations to our tastes that the English hunter does to that of the gentlemen in England. There will be a constantly increasing demand for this class of horses, the stouter for gentlemen’s use, and the lighter and more elegant for ladies. The increasing wealth of the country will demand this class of horses more and more. To-day they are among the high- est priced horses we have, outside the fast ones of the turf. The first of the horses thus far described is distinctively English. He has found a true home of adoption in America. The others are distinctively American. We may well be proud of the success attained in the last fifty years in the production of animals of such distinctly marked traits and goodness. PACERS. The last four years has produced a wonderful impetus in the breeding of pacing horses. We believe pacing to be more a matter of training than anything else. Though the hereditary inclination to pace is too distinctly marked in breeds or rather strains, in various countries and even in some wild horses of the plains to doubt its hereditary character. Fast trotters have been made fast pacers by training, but the evidence is still stronger as showing that a pacer may be also made to trot fast. The pacing gait is the fastest gait of the horse except running, as is ev- idenced in the time of Little Brown Jug, and John- son; wonderful indeed when we consider the com- paratively small number of pacers in comparison with that of trotters. SECTION IX.—ROAD OR BUSINESS HORSES. There is little to be said of these as a breed. They are composed of any stylish horse, not fast enough for the track, but possessing good speed and great bottom for the best class, and any horse of strong endurance and fair speed and beauty, united to good temper for all other classes of roadsters. No horse can be called a road horse unless he can do ten miles an hour in good style without distress. If he do twelve he is a good one. If he be handsome, good for a mile between 2:30 and 3 minutes, and fourteen miles an hour and trusty, do not be afraid to put a long price upon him. Some one with a deep pocket will want him. The road horse, like the trotter, is distinctively an American horse, although such horses have been sought for in England since the day of “ Dandy Dinmont,” immortalized in the novels of Sir Walter Scott. SECTION X.—DRAFT HORSES. All other horses, except those already named, may properly be classed under the head of draft horses. They are sometimes called agricultural horses, a mis- nomer, however. The true draft horse is one used for drawing heavy loads on roads, and since the advent of railroads, more distinctively those used in cities for trucks and other wheeled vehicles used for transporting heavy articles. The English draft horse, the Shire (Scottish-English), and the Clydes- dale (Scottish), are the most valuable of the horses of English origin. CLEVELAND BAY. This magnificent representative of what might be called the English medium draft and coach horse, is a compound horse with one-fourth to three-fourths of thorough blood. They are certainly the hand- somest of draft horses, and as valuable as car- riage and coach horses as they are for draft. The 44 THE FARMERS’ SOC Ook. IDEAL SKETCH OF THE PERCHERON HORSE. TEL KE FARMERS’ SROCE BOOK. 45 aig ge Be ak superior ones, too good for draft, often bring ligh ) lighter and more active Frenéh horse of fifty years prices for vehicles of style and pleasure. THE NORMAN AND PERCHERON. There has been much acrimony displayed first and last over the name of the French draft horse. Asa compromise, the name Percheron-Norman (a sad misnomer), was adopted by many. The French stud beok has probably finally settled the matter by adopting the name Percheron. The heavier class however will, probably long if not permanently, retain the name of Norman. It is, however, to the district of Perche, France, that we are indebted for the importation of this wonderful horse for draft and travel. A horse capable of eight miles an hour, drawing a heavy diligence (coach) and passengers, over by no means perfect roads, honest at a dead pull, quiet and playful in disposition, and with the courage of a thoroughbred, united to the docility of adog, soon became a favorite with the farmers of the United States. There are probably more of this breed in the West to-day than of all other breeds of distinctively draft horses. They fairly divide the honors with the noted English breeds, the Clydes- dale, Shire horse and English draft horse. Hach have their distinctive admirers, and either are good enough for any draft requiring a dead sustained pull. The grades and crosses of all are eagerly sought by city teamsters, as show and heavy team horses. CHAPTER II. VALUABLE BREEDS OF HORSES COMPARED. SECTION I.—FRENCH BREEDS. The Norman, Norman-Percheron or Percheron are names used to distinguish a class of horses tong celebrated for their powers of endurance on the road and their ability to pull heavy loads ata swift pace. They should be definitely known by a single name. There arc, indeed, two classes of French horses, de- scendants of one original stock, probably, one heavy, sometimes weighing two thousand pounds, the other a lighter animal, originally weighing one thousand two hundred pounds to one thousand four hundred pounds, and before railroading days used to draw the heavy diligences of France, over by no means good roads, and up to a pace of eight miles an hour. These are now bred up to a weight, often, cf over one thousand six hundred pounds. There is said now to be none remaining of the ago. The heavy horse of Normandy is reported to have been produced by crosses upon the heavy Belgian and Flemish mares, while the horse of Perche retains more of the activity and fire of the original breed. PERCHERON VS. NORMAN. As to the proper name to distinguish these French horses, the controversy having been long, and at times acrimonious, the probability is that it will result in retaining the name of Percheron for the lighter and more active animal, and that of Norman for the heavier horse. The editor of the ‘‘ Percheron- Norman Stud Book” seemed himself at a loss as to what constituted fitness for entry, and the plan finally adopted was to admit to registry all horses imported from France as Percheron, Norman, Nor- man-Percheron, or Percheron-Norman, giving a full account of the course of breeding and crossing prac- ticed in France. : THE PERCHERON STUD BOOK. The Percheron breeders of France now have a distinctive stud book, in which animals are admitted under this distinctive name. Whatever may be the issue of the controversy, both strains perpetuate their distinguishing features and traits in their im- press upon the foals of mares to which they are bred. MEDIUM FRENCH HORSES. The medium horses have great bone, substance, style and carriage, added to ability to draw a mod- erate load ata swift pace, and the most unflinching steadiness at a dead pull. They also cross kindly on the average mares of the country. THE HORSE OF ARDEN. Arden formerly had a local reputation in France, for a distinct breed of horses. They have died out, and to-day the Percheron probably stands high in both France and the United States as a horse superior in all that constitutes honesty, stoutness, speed and endurance at a load. SECTION Il.- ENGLISH BREEDS. Tn no country in the world has the breeding of horses, for special uses, been carried to so high a degree of perfection as in England. The thorough- pred, for racing, the hunter, capable of carrying weight at a fast pace or in leaping, the saddle horse, noted for symmetry, beauty and variety of paces, the carriage horse, elegant in form and action, and SLrOCKm BOOK. i eS a 5 Me ] > a: re ‘NOITIVIS «HOINNIANGATS:, \\ \\ NYA ya a i) i | \ iN i ) } i et i! THE FARMERS’ STOCK BOOK. be pursued. The intelligence of the individual must be relied on to pursue the direction carefully, once he has decided upon this definitely. We shall, as we proceed, give information in defi- nite channels to present a careful study of principles. CHAPTER V. DRAFT HORSES. SECTION I.—CLYDESDALES. The Clydesdale is represented by English authors as intermediate in size between the Suffolk and the dray-horse, but more active than either. He is sup- posed to be bred from a cross of the Dutch or Flem- ish horse, about 1692, with the active descendants of the pack-horses, which were retained in use longer in the north than in the south of Great Britain. He has an extremely neat head, a light neck and a round middle-piece, which is nevertheless very deep in the girth-place. A well-shaped horse of this breed, though higher than the Suffolk, appears to be on shorter legs, and may be from sixteen to sixteen hands two inches high. The long stride, which is characteristic of the breed, is partly dependent upon their greater length, and partly upon habit and train- ing. These horses were said to be able to draw heavier loads in single carts than any others, and hence they were specially adapted to that kind of work which prevails throughout the lowlands of Ssotland, where the Clydesdales are employed. A great many inferior animals were formerly bred, which were objectionable from their light bodies and long legs, but these faults are now comparatively rare, great attention having been paid to the breed- ing of the Clydesdale horse of late years. Large importations are now being yearly made of the best English stallions into the West. POINTS OF THE CLYDESDALE HORSE. “The «Clydesdale Stud Book” contains the pedi- grees of stallions foaled since 1810. So the fancier of this admirable horse need have no fear but that there is plenty of record of sires extending authen- tically back for three-quarters of a century. We have already stated wherein their general excellence lies, and the standard for judging given below will enable the Clydesdale fancier to correctly estimate them, when taken in connection with the general points of the horse, elsewhere illustrated and figured. The points for judging Clydesdales will be found in the following, one hundred points being perfection: Pedigree—No horse being desirable as a sire unless well breJ.. _ Size—Medium and blocky most desirable Symmetry—Perfection and form Style and carriage Action—Lofty, free, bold, square-gaited and a rapid, elastic Color—Dark bay or brown, without objectionable marks ....... Head—Broad between the eyes, good brain, clear cut, not too large nor nose too Roman Kyes—Large, full, clear, bright, cheerful, spirited Hars—Medium size; thin, clear cut and shapely Neck—Light and round near the head, good throttle, tapering, arching and well set on the shoulders Chest—Broad, deep, full, denoting good lung power Girth—Large and full about the heart Barrel—Round, good length and full at flank Back and loin—Short, broad, well coupled Hip—Broad, long, with proper shape; tail well set Stifle—Broad, deep, muscular Gambrel—Broad, clean, cordy, not too straight Limbs—Hard, smooth, clean, flat; broad bone, of fine quality, and fringed with silky hair on back side to knee and gam- brel; broad knee, proper slope and elasticity to ankle....,.. Feet—Solid, good depth, tough, solid shell, good frog, not flat.. Tempez—Docile, kind, cheerful, but spirited and resolute SECTION II.—ENGLISH SHIRE HORSE. Within the last few years the English Shire horse has attracted attention in the west. They are larger than the Clydes, the mares going up to 1,850 pounds, and the stallions still heavier. They are, in fact, one of the modifications of the English cart or heavy draft horse, the name Shire having been lately given it by the Royal Agriculture Society. The cross-bred Shire is a union of Clydes- dale and the English draft or Shire horse. SECTION II.—ENGLISH CART HORSE. The old English black cart horse is undoubtedly the foundation upon which the Shire horse has been built, as well as the other heavy breeds of draft ani- mals in England. The Lincolnshire is a cross be- tween the black horse of England and the Flemish, which, indeed, figures in the draft horse of every European country and of the United States. The Suffolk and Clydesdale also share prominently in an original way with this Flemish blood. Im fact, the Suffolk and the Cleveland Bay now only exist in England in the improved and modified form. The old English cart horse is thus described by Stonehenge: “From time immemorial this coun- try has possessed a heavy and comparatively mis- shapen animal, the more active of which were formerly used as chargers or pack-horses, while the others were devoted to the plow, and, as HSITONGA GALAOANT "NOTTITVLS AYIHS Uh ——S i K SS —S>= FARMERS’ STOCK BOOK. Ui Wahi WH ot 58 THE FARMERS’ STOCK BOOK. time wore on, to the lumbering vehicles of the pe- riod of Queen Elizabeth and her immediate suc- cessors. In color almost invariably black, with a great fiddle-case in the place of head, and feet concealed in long masses of hair, depending from misshapen legs, he united flat sides, upright shoulders, mean and narrow hips, and very drooping quarters. Still, plain as he was, he did his work willingly, and would pull at a dead weight until he dropped. This last quality was necessary enough at the first introduction of wheel carriages, for the roads were so bad that the wheels were constantly buried up to their naves in the deep ruts in the roads at the bottom of every hill, or wherever there was not a clear course for the water to run off. True pulling was therefore considered the first and most essential attribute of the cart or heavy carriage horse; and as without it the traveler or carter would be constantly left in the ‘Slough of Despond,’ it is not to be wondered at that such was the case.” In conclusion, we may add that the old cart horse of the English and the Flemish horse of the conti- nent have well filled their place in the modification of modern draft breeds, and as such their history will always be interesting. SECTION Ivy.—THE NORMAN-PERCHERON HORSE. The horses of France and their characteristics in the early part of the century, have been carefully por- trayed by various writers. The Norman charger is described by French writers as having a fine up- standing crest and head united to a frame of the most massive proportions, molded in a form as ele- gant as is consistent with his enormous power. Even the diligence horses of many parts of France are of very handsome frames, and their legs and feet are so sound that they are able to trot over the paved roads at a pace which, slow as it is, remarks an English authority, would speedily lame our En- glish horses of similar size and ‘strength. Their tempers, also, are so good that the stallions may be used together with the mares in all kinds of work, and although vice in its various forms is not alto- gether unknown, yet it is comparatively rare. The Limousin is chiefly used for the saddle, and is supposed to be descended from horses of the eastern breeds introduced by the Crusaders. He was not, however, in high request until the invention of gunpowder caused heavy armor to go out of use, when .a lighter horse was required, and the old heavy animal bred between the Flemish and Nor- man cart horse went entirely out df fashion. The true Norman horse is large, powerful, sufli- ciently active and very hardy. He has, however, the disadvantages of a heavy head and long cannon bones. The valley of the Meuse is supplied with a small, active horse, generally of a roan color, with strong limbs, clothed with an abundance of hair, and a large, heavy head. The Lingone horse, in the valley of the Marne, is still smaller, with lop ears, drooping quarters and cat hams, which latter qualities enable him to display the activity and sure-footedness of the goat in scrambling over the rough mountain passes bounding the district. Lastly, the Barrois variety, in the valley of the Arne, is a mere pony, but makes up for his want of size by his agility, hardiness and good temper. FRENCH HORSES IN THE UNITED STATES. Of late years French horses in the United States have been divided into two classes, the Norman and the Percheron; the former to denote the heavier and the latter the lighter and more active. Whatever may be the end of the controversy, it seems hardly probable that the respective advocates will ever come close enough together to agree upon one general name. In fact, both the Norman and Percheron, so called, are not especially distinct. They are with- out doubt the peers of any other draft horse in the world. In the west, however, excessively heavy horses are not sought, except for the heaviest draft in cities, und here the excellent pavements are against the use of great, slow horses. This is also true now in England and France. Hence the popularity in America of the Clydesdale and the modern French, Norman, Norman-Percheron or Percheron, as they are indifferently called. MR. KLIPPART ON FRENCH HORSES. That very acute and accurate observer and prac- tical writer, the late Mr. Klippart, for many years and up to the time of his death Secre- tary of the Ohio State Board of Agriculture, after an extended tour of Europe, in writing up- on French horses, upon the subject of the “Per- cheron horse” states that the Perche, the lo- cality in which this race of horse originated is com- prised in the former Orleanais, and is located in the center of four departments, which concurred in the formation of the circonscription of the depot at Bonneval. The territory was taken as follows: hl Ou Se) from L’Orne, the arondissement of Montague. and a part of Alencon; from Eure-et-Loire, the arondisse- ment of Norgent-la-Ratron; aud a fraction of those of Chartres, Dreux and Chateaudon; from Sarthe, a large portion of the arondissements of the Momers and of St. Calais; from Loire and Cher, finally an important fraction of the arondissement of Vendome. Perche is therefore in Normandy, Beance, Main and Vendome. This area forms an ellipse of one hundred kilometers in length and about eighty in breadth, bounded on the north by Normandy, on the west by Normandy and Main, on the east by the Chartrain country and that other portion of Beance called the Dunois, and on the south by Orleans proper. In relation to the Per- cheron horse and his recent origin or formation, Mr. Klippart says: “It is, in every sense of the word, an artificial or fictitious product, and is not a type, as has so frequently been asserted by writers and repeated by others. It is no longer a pure race, as has often been stated, because it has neither antiquity nor homogeneity. During the past fifty years it has received many very important modifications, due to the mixtures or crosses with very different varieties: and there are great changes being produced on it at this moment. The most complete, and at the same time the most precise, definition which has been given it is this one: The Percheron isa gray horse. In fact, everywhere in Perche every gray horse is called a Percheron. Every year thousands of fillies are brought there from Bretagne, a very great number, undoubtedly the offspring of Boulonnais; from Flanders and from Picardy, where three very distinct varieties of heavy and powerful draught horses are bred and reared. Then there are the offspring of mares in the country, the progeny, as already stated, of very diverse stallions. From such a diversity and disparity of elements no pure race can be pro- duced which shall be homogeneous in appearance and transmit its qualities with certainty to its off- spring. In a word, these cross or diverse bred horses have the power or faculty of constancy in re- production in so very slight a degree that nowhere do we find the form and exterior characters corre- sponding with the reputed aptitudes and specific qualities any more than if an attempt lad been made to produce them anywhere or everywhere in FARMERS’ STocK BOOK. 59 any part of France or elsewhere with any strain or race of horses. Mr. Klippart’s description of the Perche horse is as follows: “The small or light Percheron, such as is em- ployed in the post-chaise or diligence, is a horse of from 14 hands 3} inches to 15 hands 8 inches high, and is a little high in the thighs. Viewed in front the head is sufficiently square and well turned. When examined in profile it appears rather long, narrow and flat. The eye is small, inserted under a large arch; the ear is small, tapering, and almost always has the appearance of carelessness in its po- sition; the neck is short, straight, slender; the protuberance of the withers generally sufficiently de- veloped to be perceptible. ‘The shoulder, notwith- standing its strength, is straight and short, yet is rather flat. At birth the fore arm is weak. ‘The loin is large and well supported, indicating great power. The croup is heavy, sometimes a shade higher than the withers; at other times it falls be- low the withers, and in such case the tail seems to be badly set. The buttocks are muscular, but do not descend sufficiently low down. The thigh, on the contrary, is rather long and slender. The limbs are bony, but rather short jointed. The hoof is always good. The body is ordinarily well made, and of as round a form as those of the choicest races. Nevertheless the chest does not present a desirable amplitude; it does not present the full dimensions which render the Norfolk trotters so powerful, and which, by the way, very strongly resemble the Per- cheron both in structure and aptitude.” SECTION VI.—THE FLEMISH HORSE. Since the Flemish horse has exerted so important an influence on the modern draft horse and even upon the thoroughbred horse of England, a short description condensed from the observations of Stonehenge will be interesting: “The Flemish horses have long enjoyed a high reputation, and to them we owe many useful crosses among our dray and heavy agricultural draft horses. Both their light and heavy breeds are remarkable for high crests, small heads, somewhat narrow across the eyes, heavy shoulders, and round, powerful, but very drooping quarters. Their hocks are comparatively small but clean, and their legs light and free from hair. Their worst point lies in the feet, which al- most always have flat and thin soles, unfitting them for fast work on hard roads. Just prior to the in- troduction of railroads the English system of coach- ing was introduced into Belgium, and I have sat be- hind several teams of mares drawing a heavy dili- gence more than ten miles within the hour. AI- most all were bay with black points, and their legs were nearly as clean and free from hair as those of our thoroughbreds. They were extraordinarily good- tempered, and suffered their attendants to ‘put them to’ altogether, being all attached to a splinter-bar, which was turned over the quarters of the wheel- ers. All that was necessary was to pull up nearly close behind the four horses standing ready for the change, then unhooking the bar of those just come in it was turned over their quarters, and they were taken forward till they cleared the pole, when they were in a body turned on one side. The four fresh horses were then quickly backed to their places, a wheeler passing on each side the pole, the bar was dropped to its place and hooked, the reins in the meantime being taken out of the territs by the coachman, and the change was effected in less than a minute.” SECTION VII.—MODIFIED DRAFT HORSES. The future work horse of the United States will be—is, in fact, now—a modified draft horse, as the English understand the term. The Vermont draft horse, now extinct as a breed, but one of the noblest of American work horses, was the produce of Clyde:- dale blood upon the mixed race of New England. The Conestoga horse of Pennsylvania was the result of the impress of German and Flemish draft blood upon the mixed race of Pennsylvania. Good as either of these were, a very few years will see gen- erally diffused over the west one of the noblest of draft horses, the impress of Norman, Percheron, Clydesdale and Knglish Shire horses upon our better bred mares of mixed blood. The original breeds will undoubtedly be kept pure, but the composite breed, when generations enough have elapsed, will have perpetuated their better qualities, while some disabilities, especially beefiness, will have been elimi- nated by the peculiarities of the soil and climate. CHAPTER VI. DRAFT AND SHOW TEAMS FOR CITIES. SECTION I.—TRAINED TEAMS. In cities there will always be a demand for showy draft teams of fine training and perfect match. The THE FPARMERS’ STOCK BOOK, day has passed for elephantine t2ams whose only power was “ beef power” to move a load. The state of modern city necessities does not require them, and for country use they are too clumsy and un- wieldy. Handsome, active horses of sixteen to sixteen and a half hands high, of 1,400 to 1,600 pounds weight, thoroughly matched as described on a previous page, is indeed what will now bring the highest possible price, even reaching $1,000 to $1,200 the span. The training of any team or single horse is not complete when it is taught to start as bidden, to stop upon the given signal, and to pull steadily at the plow and farm wagon. These are simply preliminary to the real training for city use. The horse must be trained to be perfectly tractable, safe and obedient under any and all cir- cumstances and surroundings. ‘This is only gradu- ally accomplished and under the guidance of one who has made the horse, his ability, disposition, and natural traits, a special stuly. Hence if the farmer has not done this, he had better sell his likely six or seven year old team, if he has others coming on, to those able to complete this education in another year’s use. SECTION II.—REQUIREMENTS FOR CITY TEAMS. The show teams, whether for heavy or medium draft, must be able to start a load in a methodical way; must exert themselves evenly, and without springing or jumping; must not refuse a dead pull, no matter how many times bidden to draw. They must be accustomed to every sight or sound they may meet; they must be taught to stand quietly under any and all circumstances, in whatever posi- tion they may be placed; they must be capable of being driven through crowds, intricate places, about locomotives or where other unusual sounds are heard, and without fear; and they must be sound and with- out vice. If they possess these qualifications and have great strength they will brig from $500 to $800 the span if fairly matched and have ordinary : style. If to these practical qualifications they are exceedingly well matched, and have extraordinary style and carriage, there is scarcely a limit to the price that may be gotten for them up to $1,500, if every way perfect. The same rule will apply to all other classes of fine city teams, but as the dratt labor required decreases, the more exalted becomes the price, for then speed, style and action become the more important integers. gh OND = Be Sh WARMERS’ Smock BOOK. 61 SECTION II.—THE CLEVELAND BAY AS A SIRE. For all purposes of heavy draft, the Clydesdale, the Shire horse, and the Percheron-Norman will pre- sent the best qualifications as sires. For the lighter and more elegant classes of draft, the Cleveland Bay will be indicated. The Cleveland Bays are entirely bay, have fine action, high crests, are smooth, clean- limbed, and of elegant style. It must be remembered that the old breed of Cleveland Bays is extinct, eyen in England. But there isa class of horses bred up from them, and by other crosses, that have pro- duced horses uniform in color, and that now furnish the elegant teams so often met with in England as fine coach horses and for other showy work. In fact, if staunch thoroughbreds, having style, size, and weight, but perhaps too slow for fast work on the turf, are stinted to large, handsome, speedy, roomy mares, they will get this class of horses; but since the old Cleveland Bay was prepotent in color, bone and muscle, would it not be better for us to begin where the English now are, rather than to build up from where they begau some generations of horses ago. Frank Forester, in his large work, ‘‘The Horse of America,” relates how this was accomplished as follows: The first gradation, when pace became a desideratum with hounds, was the stinting of the best Cleveland Bay mares to good thoroughbred horses, with a view to the progeny turning out hunt- ers, troop-horses, or, in the last resort, staze-coach horses, or, as they were termed, machiners. The most promising of these half-bred colts were kept as stallions; and mares, of the same type with their dams, stinted to them, produced the improved En- glish carriage-horse of fifty years ago. The next step was the putting the half-bred fillies, by thoroughbreds out of Cleveland Bay mares, a second time to thoroughbred stallions; their progeny to become the hunters, while themselves and their brothers were lowered into the carriage-horses; and the half-bred stallions, which have been the getters of carriage-horses, were degraded into the sires of the new, improved cart horse. From this, one step more brings us to the ordinary hunter of the present day, of provincial hunting coun- ties, for light weights, and persons not willing or able, to pay the price of thoroughbreds. These are the produce of the third and fourth crosses of thorough blood on the improved mares, descended in the third or fourth degree from the Cleveland Bay 1 stock, and are in eyery way superior, able and beau- tiful animals, possessing speed and endurance suf- ficient to live with the best hounds in any county, except the very fastest, such as the Melton Mow- bray, the Northamtonshire, and, perhaps, the Vale of Belvoir, where the fields are so large, the land all in grass, and the scent so fine, that fox-hunting in them is in fact steeple-chasing; so that no fox can live before the hounds on a fine scenting day above half an hour, nor any horse, except a thoroughbred, live even that time, with the hounds, haying fourteen stone or upward on his back. No sort of breeding in England is so profitable as this. The breeder is comparatively secured against anything like ultimate loss, while he has a fair chance of drawing a capital prize, in the shape ofa first-rate hunter or a carriage-horse of superior quality; and it is to the breeding of such a class of animals that the attention of the farmers, in horse-breeding coun- ties, is wholly directed at this date. For this reason one has no more pure Cleveland Bays, the use of the stallion of that breed being en- tirely discontinued; large, bony, slow thoroughbreds of good form and great power, which have not suc- ceeded on the turf, haying been substituted for them, even for the getting of cart and farming-team horses; and the farmers finding it decidedly to their advantage to work large, roomy, bony, half or two-third bred mares, out of which, when they grow old, or if by chance they meet with an accident, they may raise hunters, coach horses, or, at the worst, chargers, or machiners, rather than to plough with garrons and weeds, the stock of which would be valueless and worthless, except for the merest drudgery. WEIGHT CARRIERS. We in the United States do not hunt with “horse and hounds,” but we do require staunch saddle horses, fit to carry weight. We require carriage- teams and other elegant double teams, for medium andlight draft. The Cleveland Bay of the present day will furnish them, and hence we have said, in rela- tion to all superior stock, it is better for the American farmer to begin where other countries, having supe- rior horses, now are, than to commence where they began. SECTION IV.—HEAVY DRAFT FOR CITIES. It is evident that there are not enough heavy draft horses to supply the yearly increasing want in cities. The city horse does not average a life of more than jour 62 eA Sc ash FARMERS’ STOCK BOOK. years of labor, allowing them to begin their work at from six to cight years of age. The stock must be constantly replenished. There has always been a scarcity of superior horses for strong teams. Hence the impetus of late years in the direction of strong stylish sires for stallions. We have trav- ersed the world to find such horses. It has given us many excellent ones, yet with our increasing wealth, prices still advance. Shorthorns have been bred in this country for generations. The importations still continue. Look at the constant bringing in of superior stock in other directions. Shorthorns still hold their price. They have added hundreds of mill- ions to the wealth of the country. So have other breeds, yet there is no danger that the demand will ever cease. The day when weedy horses will pay the farmer has gone by. There is no profit in them. He must now begin to breed distinctively in the precise line wanted. SECTION V.—LIGHT DRAFT HORSES IN CITIES. The great bulk, however, of horses, either for the city or country, must be horses of light draft. The handsomer they are bred the better they will sell. They will be produced from just such horses as the better class of farmers work on their farms; horses of fifteen to sixteen hands high and weighing from 1,100 to 1,300 pounds eich. This will fill the range of all light draft horses. Those heavier will come under the head of heavy draft horses. The best pulling team we ever saw was a pair of sixteen- hand horses, weighing 2,500 pounds. They were well matched, well bred, and well trained. We saw them rove a load of four tons up a considerable in- cline to reach a bridge. They were stopped before they reached the crest, and started again as true as steel. We saw one of them “snake” the hammer of a pile-driver, weighing two tons, on a warehouse floor. That is what we mean by training. The team must be trained for the labor to be performed. The driver must be trained. There are fully as many balixy men as balky horses, and more brutal drivers than naturally vicious horses. In fact, the horse, like the man, must be a creature of education. " CHAPTER VII. SOME FACTS ABOUT BREEDING. SECTION I.—VARIATION FROM CHANGED CONDITIONS. The progress of horse breeding received little or no special impetus since the time of the Greeks and Ro- mans until within the last four centuries. The last one hundred years has shown greater progress than in all other time since the most ancient civilization. The march of civilization and the full settlement of the va- rious temperate and colder regions of the earth, has required modified forms of domestic animals. As showing how quickly animals adapt themselves to changed conditions we reproduce a condensed state- ment made from various studies more than thirty years ago, which gives the whole thing in a nut shell. It will convey valuable: suggestive informa- tion. An English observer stated that the London dray horse conveyed to Arabia and subjected to the same influences as the native horse of that country is exposed, in the course of a few generations he will present the leading characteristics of the Ara- bian horse, The head will gradually diminish in size, the limbs will become fine and clean, the mas- sive proportions of the whole body will disappear, and not only will the external form of the native be acquired, but, aside from this, something of the chivalrous disposition or spirit. Again, if the race thus improved be conveyed back to the central or northern parts of Europe, it will gradually deterio- rate, and, in the course of some generations, will as- sume all its original proportions. These facts would tend to prove that the Arabian horse cannot long ex- ist in perfection in the cool, humid climate of Brit- ain; and the influences arising indirectly from that cause are regarded as the principal reasons of the change. It has also been ascertained that the large coach horses of Leicestershire, in England, when carried to some parts of Yorkshire, where the past- urage is more sparse, degenerate and become small; and that the ‘“‘ Pad” and saddle horses of the last named county, when brought to Leicestershire to breed, change into a fleshy animal with large heavy limbs. SECTION Ii,—VARIATIONS IN ANIMALS BY EXTERNAL INFLUENCE. There is also another class of interesting facts connected with this variation: If sheep are carried _ from either of the temperate zones to the burning plains of the tropics, after afew years, material changes take place in their covering. The wool of the lambs, at first, grows similar to that in the temperate cli- mates, but rather more slowly. Whenin a fit state for shearing, there is nothing remarkable about its quality, and, when shorn, it grows out again as with us; but, if the proper time for shearing be allowed po Ga 5 oh to pass by, the wool becomes somewhat thicker, falls | off in patches, and leaves underneath, a short, close, shining hair, exactly like that of the goat in the same climate, and wherever this hair once appears there is never any return of wool. Numerous facts of a similar nature have also been observed in other animals. For instance, in the Cashmere goats which have been brought down from the mountains of Thibet to Kanour, in British India, where the mean annual temperature is but sixty-five degrees Fahren- heit, the down, or undervest, of their wool, that grows in colder climates directly under their fine, long, silky hair, wholly disappears the first year. In pursuing the subject still further, it may be stated, that the horned cattle originally taken to the Pampas, beyond Buenos Ayres, by the earliest Span- ish settlers, have undergone a most singular modi- fication of the bones of the head, consisting of a shortening of those of the nose together with the upper jaw. This race, or breed, called niata, exter- nally appear to hold a similar relation to other cattle that the bull-dog does to other dogs, their foreheads being very short and broad, with the nasal end turned up, and the upper lip much drawn back; the lower jaw projects beyond the upper, and has a cor- responding upward curve, in consequence of which the teeth are always exposed to view. From their very open and high-seated nostrils, short heads, and protuberant eyes, when standing or walking, they assume a most ludicrous, self-confident air. If may further be remarked, that their hinder legs are rather long, when compared with the foremost ones, which adds to their awkwardness, by bringing their heads near to the gronnd. If allowed to lic out in the open air, during the winter of a cold climate, the horse acquires a long shaggy coat; but, if kept in a warm stable, and par- ticularly if clothed, he retains his usual short and sleek summer coat. Sensible differences are also ob- servable from the effccts cof castration. On the authoiity of a veterinary surgeon of the British army, who practiced ten years in India, it appears that the hair of the horse, when emasculated in cold weather, ever after is rough, and changes from a stiff, uniform calibre to one that is irregular and fine. It also increases in numbers as well as in length. The hoofs afterward, he says, become more solid and firm. FARMERS’ STOCK BOOK, SECTION UI.,—OPPOSITE CHARACTERISTICS BETWEEN HORSES AND CATTLE, The horse breathes through his nostrils only, and not through the mouth; for, in the severest exercises, the mouth is never seen open, unless the lower jaw be violently pulled down by force of the bit. This accounts for the great dilation of the nostrils during and after running. When feeding on natural herb- age, he grasps the blades with his lips, by which they are conducted between the incisor or front teeth. These he employs for the double purpose of holding and detaching the grass, the latter action being assisted by a twitch of the head. The ox, on the contrary, uses the tongue to collect his food; that organ being so directed as to encircle a small tuft of grass, which is placed by it between the incisors and an elastic pad opposite to them in the upper jaw; _ between these the herbage is pressed and partly cut; its complete severance being effected by tearing. The sheep gathers its food in a similar manner as the horse, and is enabled to bring its cutting teeth much nearer to the roots of the plants, in conse- quence of the upper lip being partially cleft, which is susceptible of considerable mobility; while that of the ox is thick, hairless, and of a very limited action. When prostrate on the ground, in getting up, the horse rises first on his fore-legs, and completes the operation by elevating his hinder parts. The ox, on the other hand, rises first on his hind-legs, then remains a short time upon his knees, until his hind- legs are straightened, immediately after acquiring a standing position. SECTION IV.—NATURAL CHARACTERISTICS OF THE HORSE. Horses differ in intelligence, disposition and tem- per. Horses with rather small than large ears, placed not too far apart, erect and quick in motion, indicate both breeding and spirit; and if a horse is in the frequent habit of carrying one ear forward and the other backward, especially if he does so on a journey, he will generally possess both spirit and en- durance. The stretching of the ears in contrary di- rections shows that he is attentive to everything that is passing around him; and, while he is doing this, he cannot be much fatigued, nor likely soon to become so. It has been remarked that few horses, in the field, sleep without pointing one ear forward and the other backward, in order that they may receive notice of the approach of objects in any direction. Dr. Arnott says that ‘when horses or 64 THE FARMERS’ STOCK BOOK. mules march in company at night, those in front direct their ears forward; those in the rear direct them backward; and those in the center turn them laterally, or across; the whole troop being actuated by one feeling, which watches the general safety.” The temper is more surely indicated by a motion of the ear than of the eye; and an experienced observer of horses can tell by the motion of their ears all that they think and mean. When the horse lays his ears flat back upon his neck, and keeps them so, he is most assuredly meditating mischief, and the bystander should beware of his heels or his teeth. In play, the ears will likewise be laid back, but not so decidedly, nor so long; a quick change in their position, together with the expression of the eye at the time, will distinguish between play- fulness and vice. The hearing of the horse is re- markably acute; a thousand vibrations of the air, too slight to make any impression on the human ear, are readily perceived by him. Itis well known to sports- men that a cry of hounds will be recognized by the horse, and his ears will be erect, and he will be all spirit and impatience, a considerable time before the rider is conscious of the least sound. The eye of the horse is also a pretty accurate index of his tem- per; and experience has shown that, if much of the white of the eye is seen, he is a dangerous one, ever slyly watching for opportunities to do mischief; and the frequent backward direction of the eye, when the white is most perceptible, is only to give sure effect to the blow which he is about to aim. Like the dog, the horse often becomes indis- solubly attached to the habits and manners to which he has long been accustomed. He delights in the noise and tumult of arms, and faces the enemy with alacrity and resolution. Equally intrepid as_his master, he encounters danger and death with ardor and magnanimity. But it is not in perils and con- flicts alone that he willingly co-operates with his rider; he likewise participates in human pleasures. He excels in the tournament and in the chase; his eyes sparkle with emulation in the race-course. But, though bold and intrepid, he suffers himself not to be carried off by a furious ardor; he represses his movements, and knows how to govern and how to check the natural vivacity and fire of his temper. He not only yields to the hand, but seems to consult the inclination of his rider. Uniformly obedient to the impressions he receives, he flies or stops, and regulates his motions entirely by his master’s will. In a measure, he renounces his very existence to the pleasures of man. He delivers up his whole powers; he reserves nothing and often dies rather than disobey. These are features in the character of the horse, the natural qualities of which have been perfected by art, and trained with care to the service of man. SECTION V.—TRAINING VS. BREAKING. The time is fast passing away when it was con- sidered necessary to subdue the horse by brute force. Then the process of rendering an animal subservient to the will of man was properly termed breaking. In thus subduing the horse, the animal, not seldom, in its struggles gets the upper hand. Thereafter he is only valuable for the tread-mill, or else the string team where other horses who have been thoroughly broken in spirit assist to render the brute as slavish as themselves. A wider intelligence has shown wiser methods, and we now use the better word training, a word distinctively American. : We make the “colt the friend of the family.” They are petted and fondled, accustomed to all the sights of the farm and road in infancy. Their real educa- tion commences when they are weaned. Education advances with their growth. They are first trained to walk quietly and cheerfully at the end of the halter; to play around the instructor at the end of the tether; to advance and retreat at the word; to lift up the feet at the word of command; to submit quietly to the bitting harness; to carry a slight load strapped to the back; to flex (carry) the head to the right, left, or up or down at the proper signal of the reins, the operator standing at the side, or in front, as the case may be. Thus, when hitched single or double, the colt is really half trained. In fact, all that is necessary is to check the exuberance of the animal, and to in- struct in the performance of labor in the easiest way. In plowing, tlre colt soon learns that the furrow is a guide, whether he be init or not. The easy guidance of the rein brings him about just at the right place, and it soon becomes as though intuitive with the animal. In cultivating corn, for instance, a well trained team will seldom injure the crop in coming about or in passing astride it. If they have been properly trained, not by pulling them about and whipping, but by patient instruc- tion, they know that the rows are a guide for them — THE FPARMHERS’ STOCK BOOK. 65 and must not be trodden on. These few illustrations must suftice so far as training for labor is concerned. The whole matter could not be discussed in a hun- dred pages with elaborate engravings, and would prevent the introduction of matter considered of more value to the farmer. SECTION VI.—ABOUT DRIVING HORSES. A friend of ours, some years ago, remarked: “If you study your horse he will study you. We know he will do so whether or no, but if you study him he will study you intelligently. If you are a coward your horse will soon become one. If the driver pulls quick upon the rein when his horse jumps a little one side at anything he fancies he sees, and by that action giving his horse to understand that he is also frightened, the next time the horse fancies he sees anything he will be much more frightened than before, and the driver will pull twice as hard and sudden; and perhaps, to make the matter still worse, hit him a cut with the whip to punish him for what he could not help.” He relates an instance of a very pretty mare he purchased at a very low price because her owner was afraid to drive her on account of her skittishness. He commenced by driving her at a very slow gait, and was careful not to Ict her know that he even noticed her when she shied. The consequence was that she soon became disgusted with her own foolishness and thereafter proved a quiet and docile driver. SECTION VII.—AN ARAB MAXIM IN BREEDING. The Rev. W. H. H. Murray was a great lover of the horse, -and devoted much time to breeding, train- ing and driving. Here is what he says upon the Arab maxim that the foal follows the sire: To account for it, in the first place the Arabs al- ways select their dams with great care. Now it may be that the word ‘‘best” as applied to their dams you do not apply to yours—that is, the dam that you would consider the best may not be the best in the eye of the Arab breeder. What is the best dam in the eye of the Arab breeder? May it not be the one that will allow its foal to bear the stamp of the horse? I think so. I have two dams on my farm that could not be sold by a religious man for over $300 in a matter of trade, and yet $3,000 could not buy either of them. Why? Three colts haye come out of them, and every colt has looked precisely like its sire, has put its feet when eating its oats precisely like its sire, smelled of the water and muzzled around it be- fore drinking precisely like its sire, has done every- thing like its sire. The dam simply carried it, as a mother holds her baby in her lap, and never marked it at all. Now may not the old Arabs have such facts in mind? May they not when they laid down the maxim, “The foal always follows the sire,” have had this in mind, that there should be no dam bred to a sire that would interrupt the sire in propagating himself? I know a man that has a mare that has foaled two colts. He bought her for $87, and yet she is invaluable. Why? Because each of the colts that came from her are not only like the sire in a general sense but they are the sire in miniature. In interior habits of the stable, in the way they move about in the stall, the way they toss their heads, and the way they feed and drink, they are the sire over again. has You may take all my fashionable, high-bred mares out of my stable if you will leave in their places such mares as that, for you have eliminated for me in doing it half the difficulty out of the problem of breeding, namely, the difficulty which the temperament, structure and _ habits of dams bring to the breeder. For instance, I could select an animal thatis perfect, one I know is perfect, one that can transmit himself if he is not bothered and interrupted in doing it by the dam. I know I can, I say, select such a stal- lion in New York, in New England, and in six or eight stables in the Middle States, and if I can find a dam that will not trouble that sire in the offspring I can repeat the sire in every colt. The Arabs may have selected their dams in that way. How, then, will you see the possibility of this old Arab maxim being true in our practice? First se- lect a dam that will simply carry the foal, feeding it with its blood and milk, but not affecting it at all, and then select a horse that has first the general ex- cellence that you want, then the special excellence, and then the power to transmit both the general and and special excellence, and would not the maxim be true that “the foal follows the sire? Mr. Murray, in breeding for the market, held that the first great point to be considered is pedigree; second, size; third, color; fourth, health; fifth, tem- perament; sixth, speed. 66 THEH FARMERS’ STOCK BOOK. CHAPTER VIII. REQUISITES TO SUCCESSFUL HORSE BREEDING. SECTION I.—A STUDY OF PRINCIPLES. The successful horse breeder must have a love for this noblest of domestic animals. He must have intelligent discrimination, either natural or from study, to enable him to correctly estimate the value of a sire or a dam from their outward conforma- tion, coupled with their power, by trial, for speed, draft or other use for which they may be intended. He must have requisite facilities for feeding, lodging and the care of the animals generally. He must carefully estimate the kind of horse best adapted to sale in his region of country, or market, and breed that class. If he can afford to have a hobby and breed for the pleasure of the thing, that is another thing. Itis usually a costly pleasure. The princi- ples involved lie more nearly in those connected with generation, than in all else combined. Stonehenge, in the “ Horse in the Stable and Field,” has given these so concisely and correctly, so far as known, that we here reproduce them as being a capital study. There are sixteen rules, applicable in the whole range of breeding, that may well be committed to memory. ‘These rules are as follows: SECTION Il.—STONEHENGE’S THEORY OF GENERATION. 1. The union of the sexes is, in all the higher animals, necessary for reproduction; the male and female each taking their respective share. 2. The office of the male is to secrete the semen in the testes, and emit it into the wterws of the female, (in or near which organ) it comes in contact with the ovwm of the female—which remains sterile with- out it. 3, The female forms the ovwm in the ovary, and at regular times, varying in different animals, this de- scends into the wéerus, for the purpose of fructifica- tion, on receiving the stimulus and addition of the sperm-cell of the semen. 4. The semen consists of two portions—the sperm- atozoa, Which have an automatic power of moving from place, to place, by which quality it is believed that the semen is carried to the ovum; and the sperm- cells, which are intended to co-operate with the germ- cell of the ovum in forming the embryo. 5. The ovum consists of the yerm-cell, intended to form part of the embryo,—and of the yolk, which nourishes both, until the vessels of the mother take upon themselves the task; or in oviparous animals, till hatching takes place, and external food is to be obtained. The ovum is carried down by the con- tractile power of the fallopian tubes from the ovary to the uterus, and hence it does not require automatic particles like the semen. 6. The embryo, or young animal, is the result of the contact of the semen with the ovwm, immediately after which the sperm-cell of the former is absorbed into the germ-cell of the latter, Upon this a ten- dency to increase or ‘‘ grow” is established and sup- ported at first, by the nutriment contained in the yolk of the ovum, until the embryo has attached itself to the walls of the uterus, from which it after- ward absorbs its nourishment by the intervention of the placenta. 7. As the male and female each furnish their quota to the for.nation of the embryo, it is reasonable to expect that each shall be represented in it, which is found to be the case in nature; but as the food of the embryo entirely depends upon the mother, it may be expected that the health of the offspring and its constitutional powers will be more in accordance with her state than with that of the father; yet since the sire furnishes one-half of the original germ, it is not surprising that in externals and general character there is retained a fac-simile, to a certain extent, of him, 8. The ovum of mammalia differs from that of birds chiefly in the greater size of yolk of the latter, because in them this body is intended to support the growth of the embryo from the time of the full form- ation of the egg until the period of hatching. On the other hand, in mammalia the placenta conveys nourishment from the internal surface of the uterus to the embryo during the whole time which elapses between the entrance of the ovum into the uterus and its birth. This period embraces nearly the whole of the interval between conception and birth, and is called utero-gestation. 9. In all the mammalia there is a periodical “heat,” marked by cert1in discharges in the female, - and sometimes by other remarkable symptoms in the male (as in the rutting of the deer). In the former it is accompanied in all healthy subjects by the de- scent of an ovum or ova into the uterus; and in both there is a strong desire for sexual intercourse, which never takes place at other times in them (with the — single exception of the genus Bimana). ee. eS eS Ee Ee a ee —- THE FARMERS’ STOCK BOOK. 67 10. The semen retains its fructifying power for some days, if it is contained within the walls of the uterus or vagina, but soon ceases to be fruitful if kept in any other vessel. Hence, although the latter part of the time of heat is best for the union of both sexes, because then the ovum is ready for the contact with the semen, yet if the semen reaches the uterus first, it will cause a fruitful impregnation, because it re- mains there (or in the fallopian tubes) uninjured, until the descent of the ovum. 11. The influence of the male upon the embryo is partly dependent upon the fact that he furnishes a portion cf its substance in the shape of the sperm- cell, but also in a great measure upon the effect exerted upon the nervous system of the mother by him. Hence, the preponderance of one or the other will, in great measure, depend upon the greater or - less strength of nervous system in each. No general law is known by which this can be measured, nor is anything known of the laws which regulate tem- perament, bodily or mental power, color or forma- tion of the resulting offspring. 12. Acquired qualities are transmitted, whether they belong to the sire or dam, and also both bodily and mental. As bad qualitics are quite as easily transmitted as good ones, if not more so, it is neces- ‘sary to take care that in selecting a male to improve the stock he is free from kad points, as well as furnished with good ones. It is known by expe- rience that the good or bad points of the nrogenitors of the sire or dam are almost as hkely to appear again in the offspring as those of the immediate parents, in which they are dormant. Hence, in breeding, the rule is, that like produces like, or the likeness of some ancestor. 13. The purer or less mixed the breed the more likely it is to be transmitted unaltered to the off- spring. Hence, whichever parent is of the purest blood will be generally more represented in the off- spring; but as the male is usually more carefully selected and of purer blood than the femcle, it gen- erally follows that he exerts more influence than she does; tle reverse being the case when she is of more unmixed blood than the sire. 14. Breeding “ in-and-in” is injurious to man- kind, and has always been forbidden by the Divine law, as well as by most human lawgivers. On the other hand, it prevails extensively in a state of nature with all gregarious animals (such as the horse), among whom the strongest male retains his daughters and grand-daughters unt.l deprived of his harem by younger and stronger rivals. Hence, in those of our domestic animals which are naturally gregarious, it is reasonable to conclude that breeding ‘‘in-and-in” is not prejudicial, becauso it is in con- formity with their natural instincts, if not carried further by art than nature teaches by her example. Now, in nature, we find about two consecutive crosses of the same blood is the usual extent to which it is carried, as the life of the animal is the limit; and it is a remarkable fact that, in practice, a conclusion has been arrived at which exactly co- incides with these natural laws. ‘Once in and once out,” is the rule for breeding given by Mr. Smith in his work on breeding for the turf; but twice in will be found to be more in accordance with the practics of our most successful breeders in the founding of distinct breeds or varieties. 15. The influence of the first impregnation seems to extend to the subsequent ones. This has been proved by several experiments, and is especially marked in the equine genus. In the series of ex- amples preserved in the museum of the College of Surgeons, the markings of the male quagga, when united with the ordinary mare, are continued clearly for three generations beyond the one in which the quagga was the actual sire; and they are so clear as to leave the question settled without a doubt. 17. When some of the elements of which an in- dividual sire is composed are in accordance with others making up those of the dam, they coalesce in such a kindred way as to make what is called a “hit.” On the other hand, when they are too incon- gruous, an animal is the result wholly unfitted for the task he is intended to perform. SECTION Il.—BREEDING FOR A PURPOSE. Tne practical breeder must breed for a special purpose. That purpose is profit. If profit and passion may run in parallel lines the enjoyment is enhanced. The wealthy person may follow the ob- ject of his passion. He can afford to pay fcr the enjoyment in the particular bent in which his mind leads. The practical purpose of wise breeding, however, is to produce a salable animal. It is not accomplished by covering a valuable mare by some ‘‘cross roads” stallion because he is casy of access and cheap. It is not in employing some high caste, and of course, costly stallion, to breed first-class 68 THE FARMERS’ STOCK BOOK. colts from common, weedy or broken-down mares It is not after you have gotten the right start in stock, in the wintering of colts on the lee side of a hay stack to make them tough. It never toughened an animal yet. Once you have fixed upon the pur- pose for which you breed, stick to the line. Do not mix breeds with a view to improving either of them. If you can afford to breed two classes, each one must be kept fully distinct. Do not try to do what so many have failed in—to improve a breed by uniting two dissimilar animals. Breed always within the breed, in breeding up grades from crosses, and especially breed to the line in all pure breeds. In breeding grades breed in-and-in move closely than in breeding pure bred animals, and in the breeding of all stock breed as closely in line as possible. SECTION IIIl.—THE BREEDERS ART. The previous section really pertains to the art of breeding. Now to follow still further, this subject, let us take the physiology of breeding. Mr. 8S. L. Goodale, secretary of the Maine Board of Agri- culture, in ‘Some Remarks on the Physiology of Breeding,” correctly says: We see hereditary trans- mission of a peculiar type, upon an extensive scale, in some of the distinct races—the Jews and the gypsies for example. Although exposed for centuries * to the modifying influences of diverse climates, to an association with peoples of widely differing customs and habits, they never merge their peculiarities in those of any people with whom they dwell, but con- tinue distinct. They retain the same features, the same figures, the same manners, customs and habits. The Jew in Poland, in Austria, in London or in New York, is the same; and the moncy-changers of the temple at Jerusalem in the time of our Lord may be seen to-day ‘‘on ’change” in any of the larger marts of trade. How is this? Just because the Jew is a “thoroughbred.” There is with him no intermar- riage with the Gentile—no crossing, no mingling of his organization with that of another. When this ensues, “permanence of race” will cease, and give place to variations of any or of all sorts. Some families are remarkable during long periods for tall and handsome figures and striking regularity of features, while in others a less perfect form or some deformity reappears with equal constancy. A family in Yorkshire is known for several generations to have been furnished with six fingers and toes. A family possessing the same peculiarity resides in the | valley of the Kennebec, and the same has reappeared in one or more other families connected with it by marriage. The thick upper lip of the imperial house of Austria, introduced by the marriage of the Em- peror Maximilian with Mary of Burgundy, has been a marked feature in that family for hundreds of years, and is visible in their descendants to this day. Equally noticeable is the ‘‘ Bourbon nose” in the former reigning family of France. All the Barons de Vessius had a peculiar mark between their shoul- ders, and it is said that by means of it a posthumous son of a late Baron de Vessius was dicovered in a London shoemaker’s apprentice. Haller cites the case of a family where an external tumor was trans- mitted from father to son, which always swelled when the atmosphere was moist. The famous En- glish horse Helipse had a mark of a dark color on his quarter, which, although not a defect, was trans- mitted to his progeny even to the fifth generation. Very curious are the facts which go to show that acquired habits sometimes become hereditary. Pritchard, in his “ Natural History of Man,” says that the horses bred on the table lands of the Cordil- leras “are carefully taught a peculiar pace, which is a sort of running amble;” that after a few genera- tions this pace becomes a natural one, young, un- trained horses adopting it without compulsion. But a still more curious fact is, that if these domesticated stallions breed with mares of the wild herd which abound in the surrounding plains, they “ become the sires of a race in which the ambling pace is natural and requires no teaching.” Mr. T. A. Knight, in a paper read before the Royal Society, says: The hereditary propensities of the offspring of Norwegian ponies, whether full or half-bred, are very singular. Their ancestors have been in the habit of obeying the voice of their riders, and not the bridle, and horse-breakers complain that it is impossible to produce this last habit in the young colts. They are, however, exceedingly docile and obedient when they understand the commands of their masters. If, even in such minute particulars as these, hered- itary transmission may be distinctly seen, it becomes the breeder to look closely to the “like” which he wishes to see reproduced. Judicious selection is in- dispensable to success in breeding, and this should have regard to every particular—general appearance, length of limb, shape of carcass, development of eS ys i Ba 2 FARMERS’ STOCK BOOK. OY chest; if in cattle, the size, shape and position of udder, thickness of skin, “ touch,” length and texture of hair, docility, etc.; if in horses, their adaptation to any special excellence depending on form, or tem- perament, or nervous energy. Not only should care be taken to avoid structural defects, but especially to secure freedom from hereditary diseases, as both de- fects and diseases appear to be more easily transmissi- ble than desirable qualities. One of the great mistakes of those who undertake the breeding of horses (it applies as well to all ani- mals, but is not so fatal to profits) is that once a standard is reached that it may be maintained with- out difficulty. Suppose we can breed half-bloods, can we maintain the standard of the first cross by breeding half-breeds together? By no means. They will deteriorate. A writer on thoroughbred horses—and the same rule will apply to all breeds— puts it in this way: An error among some breed- ers is, they secm to imagine that their three-quarters or seven-eighths bred animals breeding together will get thoroughbred foals. Would a generation of mulattoes or quadroons intermarrying continually produce white children? The fact is that constant infusions of the purest blood are necessary, not only to improve all stock, human and equine, but to keep it up to its standard. The service of a thoroughbred cannot be dispensed with for any length of time, or degeneration must surely follow. If we arrive at a desirable point of excellence for saddle horses for cavalry and other uses, it will not do to rest there and breed solely from them. The “sang pur” must be mingled frequently in order to keep the race from «leterioration, and so improve it as much as possible. Such is the recent wise decision of the agricultural societies of Great Britain, founded upon thorough research and careful analyzation of all the facts possible to be obtained. From these remarks it must not be understood that breeders who wish to improve their horses can do so by picking the worn- out, weedy cast-offs of every and any racing stabie. Some writers seem to fancy when the thoroughbred stallion is recommended as a means of purifying the blood of American horses that all thoroughbreds are alike for that purpose. This is simply absurd. When speaking of the cart horse it is by no means meant the rack of bones that staggers in front of the rag man’s cart; and when of the blood stallion, it is _meant one which has not failed to stand the most vigorous tests. If our stables are to be replenished by the descendants of English racers the most suc- cessful of them should be selected. To produce the thoroughbred all circumstances of feeding, stxbling, grooming and general care must tend to encourage the qualities that make the great racer a type of his genus. The real thoroughbred is an*® animal which shall stand the test of training and racing success- fully and can reproduce himself or a better. Tho vital importance of breeding from the finest proven thoroughbred animals must now be clearly seen, yet after the care and trouble of procuring the true foal, genuine and unblemished, we have accomplished little if we do not know how to raise him in a man- ner worthy of his high pedigree and mission. It is the easiest matter in the world to spoil good colts by careless or ignorant treatment. SECTION IV.—THE FARMER AS A BREEDER. The farmer who is wise will not forego the breed- ing of horses. He should, indeed, breed all farm animals. animals of any breed, but he should at least breed up—that i3, select the breed best adapted to his wants and then use only full-bred sires. He had better send a favorite mare from twenty to forty miles to the proper sire than accept one not cor- rectly in line with the mare without fee. ing correct principles in a few years he will find his live stock so much improved that the wonder will be why he was blinded so long to his best interests. The cost of service of a stallion or of the finely- bred bull is not excessive when the outcome is con- sidered. A well-bred boar or ram is within the means of every farmer. You must wait two years for a meadow, and from five to eight for a good or- chard; you wait three years for horses and cattle to grow fit for market. You must wait ten to twelve years for an orchard to come to a full bearing age. Can you not wait so long to become the possessor of seven-eighths to fifteen-sixteenths bred horses and cattle? Begin now! SECTION V.—HOW TO SELECT A MARE. The selection of the mare is no less important than that of the sire. Whatever the breed, the mare must be roomy—havye plenty of belly—and be particularly well developed in the hips. If she is rangy so much the better; but never select 2 narrow- hipped mare nor one with weak thighs, however handsome otherwise. She should be symmetrical] He need not necessarily breed full blood . By study- - 70 PLE Gl 89 WARMERS’ STOCK BOOK. inform. She should also stand strong and perfect on her limbs. A study of the anatomy and position of limbs, as given further on, will be of special value. In selecting mares of the mixed blood of the country a type must be fixed upon. In other words, a standard cf*excellence must be adopted in the mind, and the animal must conform pretty care- fully to this. Do not take an inferior standard. Wut until you find your type, Once the mare is found that does come up to the standard do not hag- gle too long over the price. If it is beyond your means, that is another thing, but do not let a mod- erate sum prevent your buying. IMPORTANT QUALIFICATIONS. The union of a superior animal with an inferior one never resulted in good. Both sire and dam fur- nish important integers to the young. The axiom is that the influence of the dam is in regard to force, that of the sire in regard to direction. These are influenced by the deep shoulder, the moderate arm, length and muscularity of the forearm, a well de- fined trapezium at the back of the knee, and well defined sesamoid bones at the upper posterior por- tion of the fetlock, shortness from the knec down, strength in all bones, capability of mobility in the su- perstructure. Good shoulders are deep and well laid back in all good horses. Quality in the hind quar- ters 1s determined by proportion of parts — loins, thighs, gaskins, hocks. Strong loins, muscular thighs and gaskins, clean, bold hocks, the point of the hock in all cases well defined. We thus have considered the bases of speed, action, endurance. Beauty of proportion and style of movement are features no harness, hack, or speed breeder can afford to de- spisc, and the same holds good in regard to heavy draft horse stock for export. An up-standing, roomy mare—that is, one with a lofty. fore-hand, a long barrel, well coupled up or ribbed home, wide across the hips, deep at fore and back rib, evidencing length and gentle obliquity, but no droop in the quarter, on short, flat, clean legs—this would be the brood mare of our choice to repay outlay. It is important to regard constitution in the par- entage apart from the essential consideration of size, freedom from hereditary blemish or defect, good, sound legs and feet, a symmetrical body, perfect wind and eye-sight. SECTION VI.—-THE STALLION IN BREEDING. The matter given in relation to breeding of the horse will apply generally, so far as principles go. The male should always be the superior animal in breeding up, because he gives direction. Then the better the mare the more superior the colt. The most unfortunate thing possible would be that a superior mare should be served by an inferior stall- ion. It would become especially unfortunate if this should produce the mare’s first colt. The impress would probably be a lasting one. If the mare had been a breeder her blood would nevertheless be con- taminated, through intercirculation of the blood of the dam and feetus. If fine stock is to be bred the master cannot be too alert in preventing reckless or foolish stable men and boys from committing mischief in the coupling of animals. The farmer does not want a_ beefy horse as a sire. He should be sinewy, clean cut, compact, courageous, and teeming with the good points of his particular breed. Compact, eager Per- cherons; small-sized English craft; Shire or Clydes- dales, muscular and active. The thoroughbred should be especially strong and powerful. If trot- ters are to be bred they should be of large size, full of bone and sinew, and with a strong, far-reaching gait. There is really no more important thing in brecding than the selection of a sire. CHAPTER IX. HORSE BARNS AND STABLES. Many breeders and feeders, and a still greater proportional number of farmers, consider the end reached of the barn or stable structure provided it shelters from wind and storm. Yct itis a fact that most diseases of our domestic animals are due to the changed condition experienced through domestica- tion. Barns, stables, sheds and feeding yards where filth is allowed to accumulate are seats of en- demic (local) diseases and hot-beds of infection and contagion when epidemic or contagious diseases are rife. If there be bad ventilation and drainage the most costly structure is often more dangerous than simple ones. Ventilation, therefore, and drainage arc the important points to be considered in the construction of any building where animals are con- fined. Ifa complete structure is to be built the ser- vices of an architect skilled in ventilation and drain- age should be employed. The general idea of the THE FARMERS’ STOCK BOOK. (il owner may be carried out in relation to fixtures and | above the manger and hay-crib to prevent the horses economic arrangement. The southwest and the west sides of the bam should be protected in some way from the sun and against strong winds by belts of trees and the loeation should be an especial consideration in the construction of country and suburban stables. In cities and villages the location of the stable is nota matter of choice. The village lot and the city block determine this. On the farm the case is different. Do not, therefore, build the stable, and, as a matter of course, the house, where the ground rises from it in every direction. It will subject nan and beast alike to attacks of miasmatie fevers and other derangements of the system, and to agera- vated types where, in more open situations, the attacks would be mild. There should be at least a good descent on one side for quickly carrying drain- age away; itis better if there be circulation of air from every side. In exposed situations protection is easily arranged by means cf windbreaks, by belts of trees. In relation to light, air and ventilation of stables, less than eight feet in height of wall for horses is not admissible; ten feet is better, since in a low stable the vitiation of the atmosphere is more than counterbalanced by the increase of’ heat from the animal’s body. A cool, still air is better than a close, moist atmosphere. It should be dry enough to readily pass off the insensible perspiration, and warm cnough to dry a horse easily when sweated, and under the hands of the person who is rubbing the animal. There should also be abundant light by means of windows. These, if tolcrably high, may be a part of the system of the ventilation em- ployed. The floor of the stable of whatever mate- rial it be made should not soak up the urine. DIMENSIONS OF STABLE. The stable should not be less than eighteen feet ‘wide, with the stalls of such length as will allow six feet standing room for cach horse, and five feet in width. The walls should be eight to ten feet high. The horses stand in a single row, and the harness is hung on pegs in the wall behind them. This width admits of thorough ventilation to the stable without subjecting the horses to drafts. Hach standing should be parted off by an upright post reaching from the ground to the ceiling rafter, placed three feet from the wall at the horse’s head. The partitions should be closely boarded up three fect quarrelling about the food and biting cach other, or, if not quarrelsome, to each of the posts a bale, ten feet long and twenty inches wide, should be hung by a strong chain to divide the standings, and suspended by another strong chain at the hinder end from the eciling rafter. Tach chain should have a hook and eye within reach that may be readily unfastened. This arrangement will leave the whole space opposite the head of each horse available for feeding purposes. The manger for grain and chaff (cut feed) may be two and a half fect long. It should be two feet wide at the top, one foot two inches at the bottom. The liay and straw need a larger space, say, three feet six inches long, two feet wide at its upper part and half that width below. It should be so con- structed that while itis even with the manger above, it should reach to the ground, two fect above which should be fixed to the wall a bottom, sloping to one foot above the ground in front, where some upright opening should be cut to allow the eszape of seeds and drt. The manger may be constructed of yellow pine, one and a half inches thick for the front, back, and ends; the bottom two inches thick. The top of the front and ends should be covered with half-round iron, two and a half inches wide, screwed on to pro- ject over the front, a quarter of an inch outside and three-quarters of an inside the manger. This pre- vents the feed being tossed out and the manger being gnawed. ., which are comprehended under the general term involuntary. “The sarcolemma is the name given by Mr. Bow- man to the areolar tissue investing each fiber, some- times also called inyolemma. It is very delicate and transparent, but tough and elastic; ia general it has no appearance of any specific structure, but some- times it presents an aspect as if there was an inter- weaving of filaments. “When a fibrilla of striated muscle is examined under the microscope of a high magnifying power, it is seen to present a beaded appearance, as if made up of a linear aggregation of distinct cells, alternately light and dark. When the fibrilla is relaxed, each cell is longer than it is broad; but during the action of the muscle, ib assumes the oppos:t: dimensions, the increase in one diameter being always in propor- tion to the diminution of the other. As the contrac- tion takes place, the substance becomes firmer than before, but the bulk remains the same, the mass merely gaining in thickness what it has lost in length. The application of certain stimulating agents will produce the contraction for a certain period after life is destroyed, varying according to 79 the vitality of the animal experimented upon and the nature of the individual muscle. Tuis is culled irri- tability in the striated muscles, which exhibit power- ful contractions, alternating with relaxations—while in the involuntary muscles a more steady, permanent, and moderate contraction is met with, to which the name of tonicity has been given. “Pure muscular fiber appears to be identical in composition with the fibrine of the blood, being made up of about seventy-seven parts water, fifteen and a half parts fibrine, and seven and a half parts of fixed salts. The whole of the flesh of the body is largely supplied with blood, and it is found by experiment, on the onc hand, that if this is cut off contraction ceases very speedily after; and on the other, that in proportion to the amount of muscular action will be the demand for fresh supplies of blood. None of the striated muscles, except the heart and the muscles of respiration, can go on acting without intervals of rest, during which repairs in their struc- ture are effected. If, therefore, the voluntary mus- cles are to be brought into the highest state of vigor and development of size, they must be regularly exercised and rested at proper intervals. During the former condition blood is attracted to them, and at the same time that fluid itself is rendered more fit for the purposes of nutrition; while during the latter period the increased flow of blood continuing allows fora complete reparation of the tissues. Thus we find the muscles of the well-traincd racehorse full and firm to the touch; but if sufficient intervals of rest are not allowed between his gallops, they will present a very different feel, being flabby and wasted, and indicating that he has been ‘over-marked.’ The voluntary muscles assume various shapes, accorcing to their positions and offices. Sometimes they are merely long strips of muscular tissue, with a very short tendon at.each end, as in the levator humeri, and are then called fusiform. At others their fibers radiate, as in the latissimus dorsi, which is hence called a radiating muscle. A third set are called penuiform, from their fibers being attached to one side of a tendon, or bipenniform, when t!iey are fixed to both sides like the full tail or wing feather of a bird. A muscle with two masses of its tissue con- nected in the middle by a tendon is called digastric. The special nomenclature of muscle is founded upon: Ist, their position, as tibialis, pterygoideus, zygomaticus; 2d, upon their action, as flexor, exten- -80 THE FARMERS’ STOCK BOOK. sor, levator; 3d, upon their direction, as obliquus ectrus, transversalis; 4th, upon their attachments, as scapulo ulnaris; and 5th, upon their division into separate portions or heads, as biceps, triceps, digas- tricus, etc. In describing each muscle it is usual to speak of it as haying an origin from one bone, or set of bones, and an insertion into another, the former term being generally assigned to the more fixed division of the two. This is, however, merely for the sake of con- venience, and is entirely arbitrary. Burse mucose, which are shut sacs, varying in size from that of a pea to a moderate pear, and lined with ‘synovial secreting membrane, are placed on all the prominent points of bone over which ten- dons glide. Thus there is a large one on the point | of the hock, and another on the elbow, both of which sometimes inflame and become filled with synovia, (fluid secreted for the purpose of lubricating the joints) constituting the states known as capped hock and elbow. A third situation is just above the sesamoid bones, where the swelling from inflammation re- ceives the name of windgall. Where, as in the legs, the tendons have to glide to a great extent, they are invested with synovial sheaths, which are bound down by white fibrous tissue at the points where the strain is the greatest. In the limbs the muscles are bound up into masses by strong but thin layers of intercrossed white fibrous tissue, which receives the name of fascia. In the horse this is very firmly at- tached to the surface of the muscles beneath, and greatly interferes with the clean dissection of them. SECTION III.—CUTANEOUS MUSCLES. Immediately beneath the skin there is a thin layer of muscle, spread over nearly the whole surface of the body, and called panniculus carnosus. It is attached internally to some of the most prominent points of the skeleton, chiefly through the interyen- tion of the fascia, which binds down the various groups of muscles. Externally it is inserted at short intervals into the inner surface of the skin, and into the cellular membrane beneath it. Its action is to throw the skin into folds or wrinkles, in so sudden a manner as to dislodge flies or other irritating insects. It is also powerful enough to shake off particles of dust or dirt which have fallen upon the part, and are not glued to it by any adhesive matter. SECTION IV.—THE LIMBS AND FEET OF THE HORSE. The limbs and feet of the horse are of such special importance that we have illustrated the subject fully. And in addition to that given in a general way in a preceding section, here and in succeeding sections, covers the matter fully. Let us commence with the feet. Fig. 1 shows five classes of animals, that to the left being a complex five-toed animal; the next a four-toed; the next a three-toed; then a two-toed or hoofed, and a single toe or hoof as found in the horse at the right hand. Taking five toes as the highest normal number presented in any species of animal, successive steps by which the toes have been dropped is seen. Inthe hippopotamus we have an example of a four-toed an- imal, of three in the rhi- noceros, of two in the ox and of one in the horse. In figure 2 are shown the gradations by which the three toes have been successively changed into the single toe. Fossil horses have been exhnmed that oo a 2 TEE FARMERS’ STOCK BOOK. 81 | | have once existed with real and rudimentary toes, | knee; b, splent or splint bone; c, cannon bone; d, and, in fact, the rudimentary toes may still exist, as | sesamoid bone; ¢, pastern bone; f, coronet bone; g, shown in the right-hand example of figure 2. Fos- | coffin bone. At Fig. 5 is shown bones of hind lég, sil bones of the horse show | front view; a, b, ¢c, d, ©, bones of the tarsus, f, can- plainly that besides the single toe as at present, that horses have lived in past geological ages having two others per- fect in form, but smaller in size, as shown at the right of figure two. The ox now has two toes and two others, the dew-claws, smaller in size than the true hoofs. Figure 3 shows a front view of the horse’s foot, corresponding to the hand of man to the wrist, the non bone; g, pastern bone; h, coronet bone; i, cof- fin bone. Fig. 6 shows a side view of hind leg; a, bones of the tarsus; b, splint bone; ¢, cannon bone; d, sesamoid bone; e, pastern bone; f, coronet bone; g, coffin bone. The splint bones have been shown at Figure 7. Figure 8 shows the pastern bone; Figure 9 the lower pastern cr coronet bone. Figure 10 shows the coffin bone. We have given these bones dissected away from their integuments to show their exact shape, and from which may be seen by comparison with the foot and portions of the legs not only their relative Fig. 4, toe corresponding to the nail, the fetlock to the fin- | positions but also the continuity and perfect adapta- gers of the hand, the shank to the body of the hand, | tion of one part to the other. AtFigure 11 is shown and the knee to the wrist. (Figure 7 shows the | a typically correct ' vicw of a perfect hoof with the shoe at- tached, and at Fig ure 12 a vertical sce- tion of the interior of a hoof showing the horny lamine. To follow the anatomy of the foot still further we ; extract from the report of the Department of Agri- splint bones). Figure 4 gives a side view of the | culture, the reproduction of the cuts having been same. In this side view, d is bones of carpus or | kindly allowed. Relating to the bones of the foot 82 THE FARMERS’ STOCK BOOK. (see the figures as given in Fig. 14), the writer says: Immediately below the carpus and tarsus is a single large matacarpal or metatarsal bone, called the cannon bone. Upon either side of this is a rudi- mentary bone, the splint bone. These two splint bones, expanded at their upper extremities, where they enter into the formation of the knce and hock joints, grow gradually smaller as they pass down by the side, and rather to the rear of the main bone, and terminate be- fore reaching the fetlock joint. Be- low the cannon bone, taking an oblique direction anteriorly from it, is the pastern bone, long pas- tern, (os suffraginis). In length itis from one-third to one-half that ofthe cannon bone. Belowthisis the coronet bone, short pastern, lower pastern, (0s corona) which is nearly square in form; its transverse diam- eter being, however, greater than its vertical. The last- bone terminating the extremity is the coffin bone (os pedis). This bone has been described as having a body and wings. Its general outline is semilunar anteriorly, superiorly in its convex, anl posteriorly and inferiorly it is concave. In texture it is ight and spongy, perforated throughout by canals, (Figs. 16 and 17), through which blood-vessels and nerves are abundantly distributed to the soft and sensitive tissues that cover it. The wings extend directly backward from the body, and support the lateral cartilages. Upon its superior aspect is a smooth and concave surface, placed obliquely to the body of the bone for articulation with the middle phalanx or coronet bone. Applicd to the joint between the coronet and coffin bones, posteriorly, and lying in the concavity of the coffin bone, is a small bone of peculiar shape—the navicular. (See -num- : eral 3, Fig. 14). This is a sesamoid bone, being contained in, or attached to, the tendon of the deep flexor. It is from two to two and one-half inches long, three-fourths cf an inch in width at its widest part, and half an inch in thickness. Two sur- faces of this bone, mecting in front at an acute angle, are covered with. cartilage and synovial membrane. The posterior surface is rough for the attachment of the tendon cf the dcep ficxor. Attached to the upper edge of the wings of the coffin- hone are two lateral cartilages. They are irregular in form, elastic, and extend backward, giving form, sub- stance and elasticity to the heel upward as high as the pastern joint, and forward, so that only the width of the great extensor tendon of the foot separates them. In fact, the fibrous investment of the tendon is at- tached to these cartilages. The Cyclopedia of Anatomy and Physiology says: The cartilage surrounds upon every side the rough and knotty extremities of the heels of the coffin bone, entering and fillmg up its sinuosities and taking strong attachment to these processes. It then extends horizontally inward, passing over the horny sole and bars, and, mceting the sides of the sensitive frog, intimately unites with it, forming one inseparable mass and filling together the whole in- ternal area described by the sides of the coffin bone. The upright or lateral portion of the cartilage forms with the horizontal portion passing inward a right angle, thus making together a hollow space or recep- tacle at the back of the coffin bone that contains the spongy, clastic stuffing of the heels, together with the tendcns, vessels and nerves passing through the sole of the foot. The upper surface of the horizontal process of cartilage is full of scabrous elevations and ee . eS eee EE a THE FARMERS’ depressions that defy dissection, among which is found a quantity of gelatino-ligamentous tissue. Beneath, or to the under surface of this horizontal layer, the sensitive sole and bar are adherent. As it approaches the frog or center of the foot, it loses its cartilaginous nature and becomes coriaceous, or rather ligamento-coriaceous, in texture, agreeing in this with the internal frog. The horizontal portion or process of the cartilage known by veterinary writers as the stratiform process, is of greater thick- ness and substance than the other parts. It is also of coarser grain and more elastic nature. Both portions together communicate the general boundary of form to the lateral, posterior and infer‘or parts of the foot. When the bars and the frog are thrust upward by pressure from without, they are acting against this same horizontal flooring formed by the cartilage and the frog, and are met by the depres- sion of tle bones of the foot forced down by pres- sure of the weight of the animal. The whole can then dilate exteriorly along with the posterior and more elastic parts of the hoof. Several important purposes are answered by this extensive distribution of elastic fibro-cartilage—tl, the interposition of a layer of elastic tissue between the hard hoof and the hard bone prevents shock and jar to the body as the foot strikes the ground in walking or running; 2, the coffin bone not extending posteriorly much beyond the middle of the foot, ex- cept by its projecting wings, a large portion of the hinder part of the foot is made up of soft elastic cartilage instead of bone, breaking the force of the blow of the tread; 38, the distribution of elastic cartilage serves to equalize the pressure of the bones of the foot upon the broader surface of the hoof; and lastly, this arrangement of an elastic cushion, increas- ing in thickness toward the posterior aspect of the foot, affords an elastic support to the movements of the coffin bone in the hoof, thereby aiding the elastic lamine upon the superior convex surface in support of the bone. While the toe of the coffin bone is comparatively stationary, there is considerable motion of the heel upon the toe as a center, thereby con- tributing to the extent, freedom and ease of move- ment of the foot. Moulded upon the surface of the coffin bone, over its entire extent, is a thick, villous, highly vascular, and sensitive membrane having the general name of the sensitive foot, besides having several local names STOCK BOOK. 83 derived from the part of the hoof under which it lies, as sensitive laminm, sensitive sole, and sensi- tive frog. skin. It may be said to be a process from the skin, covering the coffin bone, and altered in its structure to adapt it to its office as an excretory membrane. It exactly corresponds to that portion of the human skin which produces the nails. The proper skin of the leg, as it arrives at the foot, becomes thickened and altered in its structure, constituting the mass around the summit of the hoof, to which veterinary writers have given the name of coronary band. This is lodged in a groove scen around the upper edge of the horny wall, and from this the straight fibers of the wall are secreted. From the coronary band there is a prolongation of the skin downward over the coffin bone. This tissue is thrown into permanent folds or lamine, the sensitive laminz, between five and six hundred in number, arranged lengthwise of the foot, They secrete matter which enters into the formation of the horny wall, to the lamine of which they are very closely united. THE HOOF. Coming now to the hoof we find that the sensitive tissues that invest the bones of the foot are covered and protected by a thick, dense, horny cap or box, This tissue is derived mainly from the the hoof. The physiological relation of the hoof to the parts which it covers is essentially the same as that of the human nail to the parts covered by it. Functionally, its relations are more extensive and complete, and whatever differences exist in struct- ure, in form, or extent of development, come from modifications for special use. The hoof con- sists of three portions, which are so closely united as to seem but one; yet, by maceration, or by boiling, they can be separated. These are the wall or crust, the sole and the frog. The wall (Fig. 13, ¢, e, e,) is 84 THE FARMERS’ STOCK BOOK, all that part of the hoof that is visible below the hair when the foot is placed upon the ground. It is in the form of a cylinder, cut across obliquely at the top. It is deepest in front, from three to four inches, and grows gradually less in depth toward its posterior aspect. This wall, which is secreted mainly by the coronary band, and partly by the sen- sitive wall beneath, is in front about half an inch in thickness, becoming thinner on the back side as if extends around the foot. It has an edge bearing upon the ground of about half an inch around the outside of the bottom of the foot (e, c). Upon the inner side of the foot the wall is thinner than upon the outside. Relating to the ground surface of the hoof, a is the toe; a 1, inner toe; a 2, outer toe; b 1, inner quarter; b 2, outer quarter; c 1, inner heel; ¢ 2, outer heel; d, d, d, sole; ¢e, e, wall of the frog; f, f, the bars; g, g, the commissures; h. i, 1, the frog; h, part under the navicular joint; &, boundary of the cleft; i, 7, the bulbs of the heels. THE WALL. The wall is divided into toe, quarters, heels, and bars, superior or coronary border, inferior or solar border, and laminz. Passing any special descrip- tion of the borders, the laminz deserve more particu- lar attention. The lamina or lamellw, are the very numerous, narrow, and thin plates which cover the entire interior aspect of the horny wall. They are in length from two inches in front to less than an inch at the heels. They are also visible over the bars. They have a very constant width of about one-tenth of an inch, and extend from the lower to the upper border of the hoof, are essentially parallel to each other, and have a free edge and two free surfaces. Each lamella is received into and is very closely united to two of the lamelle of the sensitive wall. By this arrangement the surface by which the horny wall is attached to the sensitive hoof is very largely increased, and this attachment, while possessing great strength, has great elasticity, and admits of considerable motion between the horny sole and the coffin bone contained in it. The toe (a) constitutes about two-thirds of the wall, and is sometimes sub- divided, for minute description, into toe, inner toe, and outer toe,a,a1,a2. It is the deepest and thickest part of the wall, and stands at an angle, in the average of good feet, of about forty-five degrees. When the angle of inclination is much greater than this, the feet are designated as flat and weak. Flat and weak feet usally obcain in large and heavy ani- mals, and it has been thought that as the foot is flattened, the anterior wall will be drawn down, by the weight, at length becoming fixed. THE QUARTERS. The quarters, ) 1, ) 2, are the portions on each side, midway between the toe and the heels, and are desig- nated as the inside and outside quarters. The fibers composing them run obliquely upward and _ back- ward, parallel to those of the toc. The quarters slope downward and backward, and become thinner as they approach the heels. The heels, 7, z, are the two protuberant portions of the wall by which it is terminated posteriorly. The wall here is shortest and thinnest, the fibers being only about an inch in length, and not exceeding the fourth of an inch in thickness. While in its natural state there is some degree of elasticity in the entire wall, there is much more in the portion that covers the heels. THE BARS. The bars, f, f, are reflections of the wall in toward the center of the foot, on its ground surface. They gradually approach each other, and come together a little in front of the center of the foot. The bars are usually regarded as parts of the sole, but maceration shows them to be separable from the sole, but in- separable from the wall. In the natural, healthy foot, that has never been shod, the bars appear as sharpened prominences, like braces, between the center of the foot and the heels. The best writers agree that they are well adapted to keep the heels open, and prevent contraction of the hoof. In the unshod foot tke bars have a bearing upon the ground, second only to that of the edge of the wall. The sole, d, d, d, fills the space between the wall and the bars. Itisin the form of an irregular arched plate, the concavity being toward the ground. It is firmly attached, by its outer convex edge, to the inner surface of the solar border of the wall, while its inner straight edges are attached to the bars. It has been described as joining the frog, but throughout its whole extent the bars intervene between the sole and the frog. The center of the sole is the thinnest por- tion of it, and it also constitutes the summit of the arch. The lower circumference of the arch, which is also the thickest and strongest, everywhere abuts against the sides of the wall. The result of this mechanism is, that at every step, as the weight is THE FARMERS’ STOCK BOOK. 85 thrown upon the foot, the coffin bone descends, elongating the elastic fibrous tissue connected with the sensitive laminw, and pressing upon the highly elastic tissue of the sensitive sole, which resting upon the arch of the horny sole, causes the latter to yield and descend. The wall being elastic, especially to- ward the heels, is readily pressed outward, so that the ground surface of the foot is larger while bearing the weight than it is when the pressure is removed. Whenever the weightis taken off, the wall springs back, and the sole recovers its arched form. By this means the step is rendered elastic, jarring is obviated, and injury to the sensitive sole and sensi- tive frog is prevented. THE FROG. The frog (h, k, l,) 18 a wedge-like mass filling the angular space between the bars, and consists not of solid horn, as might at first secm, but of a series of elastic arches. It has been not inaptly compared to an elastic keystone received into an elastic arch, com- municating, in some cases, and admitting in all, the springing movements of which such an arch is capable. The base of the frog lies between and con- nects the posterior curved portions of the hoof, lim- iting to some extent their action. The sides are con- nected with the bars by their upper edges, leaving upon the ground surface two deep channels between the lower border of the bars and frog, which have been termed the commissures of the frog. The herny material arching over these channels is called the arch of the commissures. In the center of the frog, as we look upon its ground surface, is a deep, narrow depression, the cleft of the frog which extends further into the soft tissues of the foot than the commissures. This cleft is arched over in a sim- ilar manner, and the cone-like mass, as viewed on its inner upper surface, has received the name of frog stay or bolt. Looking upon both the exterior and in- terior surface of the frog, we see that with the bars it forms three elastic foldings, which act as springs to keep the heels apart and the foot well spread. In the natural, unshod hoof, the frog, though protected to some degree by the solar border of the wall and by the sharp prominences of the bars, must still receive pressure at each step. "HOW THE FOOT PRESSES THE GROUND. The order of force in which the different parts of the foot press the ground in walking, running, etc., has keen stated to be as follows: First, the solar border of the wall; second, the bars; and third, the frog. In the foot that has never been shod the frog has nearly if not quite as much pressure in the full step as the wall. Im rapid stepping the edge of the wall, which is nearest the point of the coffin bone, receives the first force of the blow, while the frog, which mainly rests upon the elastic heels, a much more yielding substance, receives the weight as the foot settles back to its level. The effect of pressure is to flatten the arches of the commissures and cleft, to widen the frog, throw out the heels, and keep the foot freely expanded. The elasticity of the step of the horse is the result of a highly compound arrange- ment—first, the elasticity of the sensitive lamin; second, the greater elasticity of the sensitive sole; third, the elasticity of the horny wall; fourth, the arch of the sole; and, fifth, the triple spring formed by the foldings of the frog and the manner of its union with the bars. SECTION IV.—THE MOVEMENT OF THE FOOT. The movements of the foot are produced by two sets of muscles, flexors and extensors, similar to the distribution of a single finger in man. The flexors are two in number, and are situated upon the poster- ior aspect of the leg. TENDONS. In the fore lers these muscles are the flexor sub- limis perforatus (Fig. 14, 6) and the flexor profun- dus perforans (Fig. 14, 7), also called in works on farriery flexor pedis perforatus and flexor pedis per- forans; also familiarly designated as the common and deep flexor muscles. These muscles take their origin in common from the internal protuberance of the humerus, and are united for a considerable dis- tance down the arm, when they separate to form two distinct tendons. Of these, that belonging to the perforatus runs beneath the annular ligament of the carpus, to be inserted into the upper and back part of the lower pastern or coronct bone. Just before reaching the pastern joint this tendon divides, to al- low the tendon of the perforans to pass through it. Hach division where it plays over the joint has in it a sesamoid bone. The tendon of the perforans, lying deeper above, passes between the divided ten- don of the first-named muscle, to be inserted into the posterior concavity of the coffin bone. Attached to this tendon, as it passes over the joint formed by the coronet and coffin bones, is the navicular bone, considered as a sesamoid bone in this tendon. Two 86 THE FARMERS’ STOCK BOOK, supplementary flexors, the accessores, are described as arising from the posterior and inferior aspect of the ulna and the radius, and uniting below with the two main flexors. These muscles flex the foot upon the leg. As antagonists to these, there are three ex- tensor muscles situated upon the front of the leg, corresponding to the extensor communis digitorum and extensor minimi digitiof the human arm. The extensor communis, otherwise called in lippotomy extensor pedis, arises from the external condyle of the humerus, and from contiguous fascia, and from the upper and lateral part of the radius, and has a strong, fleshy belly, which terminates in a single tendon which passes down over the front of the leg to be inserted into the coronal process of the last phalanx—the coffin bone. It unites by a slip with the tendon of the next muscle. The extensor proprius minimi digiti is represented in the horse by two muscles. One of these, called the extensor of the pastern, is inserted by a strong tendon into the side of the first phalanx, the pastern bone. The second muscle, placed between the two preceding muscles, furnishes a strong tendon which passes down’ in front of the carpus and becomes united with the communis at an acute angle. The united tendon (Fig. 14, 5) passes behind the coronary border of the hoof to its insertion in the coffin bone. _ The office of these muscles is to extend the foot upon the leg. Another muscle, the abductor longus pol- licis, called in hippotomy the oblique extensor of the cannon, by its insertion inte the base of the cannon bone, acts as an extensor of the foot. A similar arrangement exists im the muscies of the hind leg. The tendon of the plantaris, of great strength, has a divided insertion corresponding to that of the flexor sublimis perforatus of the fore leg, while the flexor perforans sends its single strong tendon between the two divisions of the preceding muscle to be inserted into the terminal phalanx. These flexors of the foot are assisted by the tendon of the flexor hal- lucis, which unites with the tendon of the perforans. The extensor tendon of the hind leg, of great strencth, is furnished mainly by the extensor com- munis muscle. SECTION V.—DISSECTION OF THE FOOT. The dissection of the foot of the horse is import- ant as showing the delicacy of the structure and the highly organized nature of the tissues. It is shown at figure 15, and the explanation is as follows: The extensor brevis is presented by a few fibers which come from the cannon bone, and unite with the tendon of the cammunis. The united tendon passes, as the corresponding one of the fore leg, (Fig. 14, 5) to its insertion in the coffin bone. The arteries of the foot are branches of the radial in the fore and of the tibial in the hind legs. The former descends along the radius, accompanied by the radi- al nerve, to a point a little above the knee, where it divides into the large- and small metacarpal arteries. Of these the large metacarpal is the principal trunk, passing under the posterior annular ligament. While passing down the cannon bone it divides into three branches. The middle one is distributed to surrounding tissues, while the other two become the plantar arteries, internal and external. The plan- tar arteries of the fore leg result from the division of the metacarpal, and in the hind leg from a similar division of the metatarsal, and the terminal distribu- tion is alike in both. They descend to the lower part of the cannon bone, pass the fetlock joint by the side of the sesamoid bones, in company with veins and nerves of the same names, and pass into the substance of what is sometimes called the fatty frog. They then pass the extremities of the coffin bone and enter the foramina on the posterior concavity of the bone. (Fig. 16, a, a, a, a). The branches of the plantar arteries are very numerous, and no part of the body is more fully supplied with blood than the foot. (Fig. 17). The veins of the foot constitute a very in- tricate net-work of vessels. The veins of the frog, the sole, the lamine, the superficial and deep-seated coronary veins, unite to form coronary and plantar plexuses (Fig. 8), from which are formed plantar veins, which by their union constitute metacarpal and metatarsal veins, which he anterior to and by the side of the plantar arteries. ‘We here give a view of the foot and fetlock dis- sected, through the middle figure 14. The explana- tion is as follows: 1, great pastern bone; 2, small pastern bone; 3, navicular bone; 4, coffin bone (os pedis); 5, extensor pedis tendon; 6, lorg inferior sesamoid ligament; 7, flexor perforans tendon; 8, sensitive frog; 9, insensitive frog; 11, sensitive lam- | ins; 12, insensitive lamin, wall or crust of hoof. In the next figure we shall find as follows: 1, general integument, turned back; 2, fatty mass, forming a cushion behind the great pastern joint; 3, wall of hoof turned back, showing the vertically THE FARMERS’ laminated processes projecting from its inner sur- face; 4, section of wall of hoof; 5, the articulation between the cannon and pastern bones, 6, 6, 6, aponeurotic tissues; 7, 7, extensor tendon of the foot; 8, 9, 10, flexor tendons of the foot; 11, 12, 13, 14, 15, expansion of the great cartilage of the foot; 16, the coronary band raised from the hoof; 17, the vascular or sensitive hoof; 18, elastic cushion of the heels; 19, 20, 21, plantar artery; 22, 23, plantar veins; 25, part of coronary venous plexus raised from its position; 26, 27, 28, plantar nerves. The nerves of the foot are known by names correspond- ing to those of the blood-vessels which they accom- pany. ‘The plantar nerves lie by the side of and be- liind the corresponding artery, and as they descend into the foot are distributed to the same organs and regions. The final branches enter the foramina in the coffin bone, minutely subdivide in it, pass through its many canals and escape at the edges of the sole to the sensitive parts of the foot, in com- pany with ihe terminal twigs of the arteries as shown in figure 17, on a previous page. SECTION VI.—LIGAMENTS TENDONS AND THEIR USES. The office of the ligaments and tendons is to per- mit proper extension and recovery to the various | lected SLoCck BOOT. 87 portions of the body. Fibrous tissue exists generally through the body.. It is found under three forms: 1. White fibrous tissue; 2. and 3. Red fibrous tissue. We follow Stonehenge im tne description of these substances, so far as they come within the compass of this work: ‘White fibrous tissue is composed of cylindrical fibers of exceeding minuteness, transparent and un- dulating. They are collected first into small fasci- ceuli and then into larger bundles, which, according to their arrangement, compose thin layers or mem- branes, ligamentous bands or tendons. The mem- branous form is seen in the periosteum and peii- chondrium, the faci covering various organs, the membrane cf the brain, etc. Ligaments are glisten- ing and inclastic bands, composed of fasciculi of fibrous tissue generally ranged side by side, some- times interwoven with each other. Theso fasciculi are held together by separate fibers or by areolar tissue. They are of all forms, from the round band to the expanded membrane known as a capsular liga- ment. Tendons are constructed like ligaments, but usually in larger and more rounded bundles. Some- times they are spread out in the form of aponeu- roses. “Yellow fibrous tissue is also known as elastic tis- sue, from its most prominent physical characteristic, in which it differs from white fibrous tissue. It is so elastic that it may be drawn out to double its natural length, without losing its power of return- ing to its original dimensions. Its fibers are trans- parent, brittle, flat or polyhedral in shape, colorless when single, but yellowish when aggregated in masses. When this tissue is cut or torn, the fibers become curved at their extremities in a peculiar man- ner. Itis met with in tle ligamenta subflava of the vertebre, the ligamentum colli, the chord vocales, and membranes of the larynx and trachea, and the middle coat of the arterics. ‘ «Red fibrous tissue, also called contractile tissue from its possessing the power of contracting under certain stimulants, is intermediate betwecn yellow fibrous tissue and muscular fiber. Its fibers are cylindrical, transparent, of a reddish color, and col- in bundles. It has no cornection with the joints, but is met with im the iris, around certain excretory ducts, and in the coats of the yeins. Yellow fibrous tissue, TEL BLOOD VESSELS. ‘White fibrous tissue contains few blood vessels. They usually follow the course of the fasciculi; in lig- aments they run in a longitudinal direction, sending off communicating branches across the fasciculi, and eventually forming an open network. Tle perios- teum is much more vascular, but the vessels do not strictly belong to the membrane, as the ramifications found in it are chiefly intended for supplying blood to the bone which it covers. NERVES. “Small tendons contain no nerves, and large ones only small filaments. In the periosteum, nerves are abundant; they exist there chiefly for supplying the bones with sensibility. Tue pain caused in rheuma- tism, which is an intensely painful disease, is a proof of the sensibility of white fibrous tissue.” Fibro-cartilage is introduced between the joints to give smoothness to the articulations, and the lu- bricating fluid for reducing the friction is called the synovial fluid (synovia). MOVEMENTS OF THE JOINTS. The motions permitted in the jomts are four— namely, gliding, angular motion, circumduction, and rotation. Gliding is the simple motion of one bone upon the other, without materially altering their relations. Angular motion may be either limited to one plane, as in thetrace-hinge, or it may be extended to more, when the motion becomes nearly allied to circumduction. ‘The elbow and hock are examples of the former, as, indeed, are most of the horse’s joints. Circumduction is a motion very little seen in the large joints of this animal, and is confined to the hip and shoulder joints, in which it is far more limited than in the corresponding joints of the human frame. It is displayed when a limb is made to describe a scgment of a large circle around the joint which con- nects it to the body. ~ Rotation is the movement of a bone on its own axis, and is only seen in the horse in the joint be- tween the two first vertebrze of the neck. CHAPTER XI. INTERNAL ECONOMY OF THE HORSE. SECTION I.—THE VITAL ORGANS. The vital organs are those essential to life. In the full sense it implies those organs that may not be destroyed without at the same time taking the life FARMERS’ Da OCI TOOK, of the animal. The viscera as generally understood are the bowels, but really are the contents of the abdo- men, thorax and cranium. In its most gencral sense the viscera are the organs containcd in any cavity of the body. Our purpose will be served by explaining those of sensation, breathing, digestion and generation. SECTION IIl.—ORGANS OF SENSATION. The chief organ of sensation is the brain. The office of the nerves is to convey to the brain intel- ligence of the seat of injury and pain. It is through the nerves that we experience the pleasure of any of the senses. They are in fact the telegraphic com- munication between the several parts of the body and the brain, the seat of intelligence. FUNCTIONS OF THE NERVOUS SYSTEM. The functions of the nervous system are 1st, sen- sation, 2d, voluntary motion, 3d, co-ordination of motion, 4th, reflex action, 5th, the motions con- nected with the process of nutrition, secretion, etc. Stimuli applied to nerves first increase and then depress their excitability. Narcotics have the power of deadening or of entirely destroying the excitability of the nerves. The action of the nerves is also affected by temperature. INFLUENCE OF THE NERVOUS SYSTEM WITH REFERENCE TO DISEASE. Very little is really known of the agencies at work in this system. Nervous influence is the most im- portant, and yet the most mysterious influence in life. The nerves themselves we can trace. We know that they are given off from or, as others think, run to the brain and spinal cord from all parts of the body. We know that sensation felt at one extremity of the body is transmitted with an electrical like rapidity to the brain and thence retransmitted to the point at which the sensation is felt. The point of the nerve affected has no sensibility except as connected with the brain. Nerves are merely conductors of nervous impressions. They have no power of themselves of generating force. They require a stimulus in order to manifest their functions. Sir William Fitzwy- grams says: 7 “Disease of any part is, we know, connected in some way with disturbance of the nervous system of the part. Yet we cannot, we do not know how to treat the real malady; we treat the effect, as we best can. Take for instance a simple case of accelerated pulse. The acceleration is doubtless due to nervous eT THE FARMERS’ STOCK BOOK, 89 vesicular nerve matter traversed by tubular and gelatinous nerve fibers, enclosed in a fine membrane of areolar tissue.” SECTION III.—ARTERIAL AND VENOUS SYSTEM. The blood is the medium by which the animal frame is nourished. It is sent out from the heart as arterial (bright, oxygenated) blood and returns through the veins as venous, or dark blood. In its rounds the veins take up the soluble portions of the digested food, and it thence becomes a part of the blood. The ramifications extend to every minute portion of the body, and the office of the blood is to supply nutriment to the various tissues, consequent upon waste, to build up bone, muscle, sinew, fat, ete., and to convey away a portion of the waste of the body, by the return of the blood through the veins to the lungs, there to be again oxygenated. To accomplish this, commercing with the capil- laries on the general surface, it passes through the veins, which finally end in the vena cava, and enters the right auricle of the heart. From this it is pumped into the right ventricle, which, contracting in its turn, forces it on into the pulmonary artery, spreading out upon the lining membrane of the lungs, to form the capillaries of that organ, from which it is returned to the left auricle through the pulmonary veins. From the left auricle it is driven on to the left ventricle; and this, by its powerful con- tractions, forces the blood through the aorta, and the arteries of the whole body to the capillaries. But though the heart is thus made up of two val- vular parts, they are united into one organ, and the two auricles and two ventricles each contract at the same moment, causing only a double sound to be heard, instead of a quadruple one, when the ear is applied to the chest. Though we commonly call the one yenous blood and the other arterial, the distinc- tion only applies to the general circulation; for that of the lungs is exactly the reverse, the pulmonary artery containing dark blood, and the pulmonary veins bringing it back to the heart after it is purified, and has again received oxygen sufficient to develop the scarlet color again. Between the auricles and ventricles, and again at the openings of the latter cavities into their respective arteries, valves of a form peculiar to each are placed so as to allow of the free passage onwards of the blood, but not of its return by regurgitation. If they become diseased, the action of the heart is impeded, and the circulation of the blood is more or less seriously interfered with. So, also, if the muscular fibers, of which the walls of the auricles and, in much thicker layers, of the ventricles are composed, become weak by want of proper exercise, or from the deposit of fat in their interspaces, a corresponding degree of mischief is effected in the passage of the blood. ‘The force with which the left ventricle contracts may be estimated from the fact that if a pipe is inserted in the carotid artery of a horse, and held perpendicularly, the blood will rise in it to a height of ten feet; and the rapidity of his circulation is such that a saline sub- stance will pass from the veins of the upper part of the body to those of the lower in little more than twenty seconds. Now, as this transmission can only take place through the current that returns to the heart, and passes thence through the lungs and back again, afterwards being forced into the lower vessels through the aorta, it follows that every particle of | this fluid passes completely through the whole circu- © lation in the above short period of time. SECTION IV.—THE BREATHING ORGANS. The lungs are the organs of breathing by which the blood is kept in a state fit for the support of life. In the horse they are of special importance, and this will apply to all animals of speed, since the action of the lungs prevents clogging, enables the circula- tion to be thrown to the surface during violent exer- tion, and lessens the danger of congestion. To quote from Stonehenge: ‘“‘ The essence of the act of breathing consists in the absorption of oxygen from the air, and the excretion of carbonic acid from the blood which is circulated through it. In a state of rest this interchange must go on with regularity, for carbonic acid is constantly developed by the decay of the tissues, arising from the peculiar necessities of the muscular and nervous tissues, and by the con- version of the carbon of the food which appears to be required for the development of heat. But when the muscles of the whole body are called into play with unusual rapidity and force, the development of carbonic acid is largely augmented, and thus, not only is there a necessity for extra means of excreting the carbonic acid, but there is also a demand for more oxygen to unite with the carbon, which is the result of the disintegration of the muscular fibers employed. Hence the acts of respiration are more complete and rapid during exercise than in a state of rest, and while much more carbonic acidis given off, 90 THE FARMERS’ STOCK BOOK. a greater volume of oxygen is absorbed from the air which is inspired. Tt has been found by experiment that if venous blood is exposed to the action of oxygen, through a thin membrane such as bladder, it absorbs a portion of that gas, and changes its color from dark red toa bright scarlet. This is in accordance with the recog- nized laws of endosmose and exosmose; and as the blood circulates in very fine streams within the ves- sels of the lungs, whose walls are much thinner than an ordinary bladder, it may readily be understood that it is placed in more favorable circumstances for this interchange of gases than when tied up in a large mass within a comparatively thick membrane. On examining the structure of the lungs, they are found to be made up of a pair of cellular sacs, com- municating with the trachea, which admits air into them; and these sacs are furnished with a fine net- work of capillary vessels distributed on their walls, and on those of the numerous cellular partitions of which they are composed. Thus the blood, as it enters the lungs in a venous state, is submitted under very favorable circumstances to the agency of atmospheric air; it readily absorbs the oxygen while it gives off large volumes of carbonic acid gas, the result of the combination of previously absorbed oxygen with the carbon given off by tne various organs of the body already alluded to. The exact chemical changes which have taken place in the atmospheric air exhaled from the lungs and in the blood itself are believed to be as follows: 1. A certain portion of oxygen has disappeared from the air. 2. It has received a considerable volume of carbonic acid. 3. It has absorbed fresh nitrogen. 4, It has parted with some of the nitrogen of which it was previously made up. The pulmonary apparatus of the horse consists of four parts: 1st, The nasal cavities, destined to pre- _pare the air for entering the larynx; 2nd, Of the larynx, which acts as a portal or guard against the admission of noxious matters floating in it; 3d, Of a set of tubes, consisting of the trachea and bronchi, which convey the air from the larynx to the air-cells; and 4th, Of the air-cells themselves, where the changes are effected in the blood, for which the lungs are specially designed. SECTION Y.—THE DIGESTIVE ORGANS. It is not necessary to go into the anatomy of the abdominal organs. The nature of the processes carried out by them is, however, important to every one. To do this the food must be traced from the time it enters the mouth unt'l the portion not taken up is expelled by the anus. Commencing with the mouth, the food is there ground down by the teeth and mixed with the saliva, which acts in converting the starchy mat- ters, which form so large a proportion of the horse’s food, into sugar, and, with the aid of the gastric juice, into the proteine compounds nec- essary for the formation of flesh. Perfect masti- cation and insalivation are therefore highly impor- tant processes to healthful digestion. When it reaches the stomach the food undergoes still further changes by the agency of the gastric juice and of maceration; but this organ being small in the horse, it can not remain there long enough to be converted into perfect chyme (the result of the first process of digestion), but is passed on into the duodenum for that purpose. Here it is further elaborated and receives the bile and pancreatic juice, which are poured out through their ducts opening on the internal surface of this intestine. The nutritious parts of the food are now gradually converted into chyle, and as it passes into the jejunum and ilium it is there absorbed by the lacteals, whose mouths open upon the villi thickly lining this part of the canal. These unite into one duct (the thoracic) and the chyle is by it carried into the veins through an opening at the junction of the left vena cava ante- rior with the axillary vein. From the small intes- tines the food, minus its nutritive portions, is passed on into the large intestines, and finally reaches the rectum and anus in the form known as feces. (It is that matter known by the name of excrement). The peculiar offices performed by the bile and pancre- atic fluid will be described under the sections treating of each of those organs. The absorption of fluid from the interior of the alimentary canal is effected in two different modes— first, by the lacteals, which take up the chyle through their open mouths; second, by the veins, which absorb it through their walls by the process known as endosmose. In the former case the chyle is at once carried to the heart, but in the latter it passes through the liver and becomes purified and chemically altered in that organ. The lacteals pass through the mesenteric glands, which lie be- tween the layers of the mesentery. THE FARMBERS’ STOCK BOOK. 9] Glands are organs whose office it is to separate from the blood some peculiar substance, which is poured out through an excretory duct, whose inter- nal surface is continuous with the mucous mem- brane or skin. A simple gland is a pouch of mucous membrane; a collection of these pouches con- stitute a compound gland, which, if the groups of which it is composed are loosely bound together like grapes, as in the salivary glands, is called con- glomerate, while if they are united into a solid mass, such as the liver, the term conglobate is applied. By secretion is understood the process of separa- tion of various matters from the blood, the term being also applied to the products of the process, such as saliva, bile, ete., which are commonly known as secre- tions. These are all removed from the blood for one of two purposes; first, in order to be employed for some ulterior object in the various processes going on in the body, either for its own preservation or that of oth- ers; or, secondly, as being injurious to its welfare, and therefore to be discarded. The term secretion is sometimes confined to the former, while the latter action receives the distinguishing term excretion; but as in many eases the fluid which is removed as being injurious to the system is also used for beneficial pur- poses, the distinction is not capable of being strictly maintained. The nature of the process is essentially the same in all cases, being carried out by the devel- opment of simple cells, each possessing its own inde- pendent vitality. These cells select certain ingredi- ents from the blood, and then set them free by the rupture of their walls; and being situated on the free surface of the lining membrane of the gland, which is continuous with the mucous membrane or skin, the secreted fluid gradually reaches the one or the other. The cells of the liver select the elements of bile, those of the salivary glands, saliva, ete. The ele- ’ ments of the various secretions exist in the blood, and therefore the office of the glands is confined to the selection and separation of their products, and they have little or nothing to do with their con- version. OFFICE OF DEPURATION IN THE ANIMAL ECONOMY. The whole of the various secretions which go on in the body are necessary for the due preservation of its health, but the most important of the class al- luded to as excretions must be removed from the blood, or death will ensue. Thus, if saliva and gas- tric juice, as well as the other secretions aiding di- gestion, are not mixed with the food, the nutrition of the body will be imperfectly carried on and its health will suffer. But if the elements of bile and urine are retained in the blood not only is the system up- set, but absolute death is produced in severe cases. Hence it follows that attention to the state of the or- gans of depuration, or excretion, is of more impor- tance even than to those of secretion, using these terms in the sense explained in the last paragraph. The chief organs of depuration are the lungs, which remove carbon from the blood; the liver, which se- eretes the bile; the kidneys, which get rid of the urea and the skin, which relieves it of its superflu- ous watery and some small proportion of its solid particles. Experiment shows that the retention of carbon, or urea, in the blood is speedily followed by death; while the non-secretion of bile, if entire, poisons the system, and in milder cases its absence from the alimentary canal interferes with the due elaboration of the chyle. SECTION VI.—THE ORGANS OF GENERATION. The male organs of generation consist of the tes- tes and their ducts, the vasa deferentia, the latter conveying the semen to the urethra or to the vesicule seminales, which are oval bags con- nected with the upper surface of the neck of the blad- der. Here the seminal fluid is stored up for use, and when wanted is conveyed into the vagina by means of the external organ or penis. The anatomy of the testicles is that which mainly ccencerns the horsemaster, as they are generally removed by oper- ation. They are contained within the scrotum, which is externally composed of skin, wrinkled in the foal, but subsequently distended by the size and weight of its contents. Beneath this is a layer of a pale yellowish fibrous membrane called the dartos, which envelopes the testes and forms a separation between them. A thin coat of cellular membrane alone separates this from the double serous mem- brane, the tunica vaginalis, which almost entirely envelops each testis, just as the pleura does the lung. In the early stages of fetal life the testes are contained within the abdomen above the peritoneum, but being attached to the scrotum by a thin muscle (the cremaster), they are gradually dragged down- ward through the inguinal canal; and each brings a double layer of peritoneum, which continues its con- nection through life, so that fluid injected into the cavity of the tunica vaginalis will flow into the peri- 92 THE FARMERS’ STOCK BOOK. toneum. Hence inguinal hernia in the becomes scrotal in a very short space of time, and rarely remains confined to the former position. The testicles with their appendages, the vesicule semi- nales, form the semen by the usual process of secre- tion. Besides their attachment by the reflections of the tunica vaginalis to the scrotum, they have also the spermatic cord which suspends them to the ingu- inal canal through which it passes. This cord is divided in castration, and it is well to ascertain its component parts. They are: Ist. ‘The artery which supplies the testicles with blood, and is of considerable size and tortuous in its course. 2d. The artery of the cord, small and unimportant. 38d. The veins which accompany these arteries. 4th. The nerves and absorbents, the division of the former giving great pain and causing a slight shock to the system. 5th. The vas deferens or duct carrying the semen to the urethra, and possessing walls of such thickness that it feels like whip cord under the finger. These several parts are connected together by cellular mem- brane and covered by the two layers of reflected per- itoneum, namely, the tunica vaginalis and tunica vaginalis reflexa, by the thin layer of cremaster muscle, as well as by a fourth investment, a contin- uation of the superficial fascia of the abdomen. these parts must be divided before the canal is reached, for operating in castration. The female organs of generation are essentially the ovaries, the uterus and its appendages forming the bed in which the embryo is nurtured to maturity. The ovaries are two small oval bodies, about the size of large walnuts, situated behind the kidneys, and having the fimbriated extremities of the fallopian tubes hanging loosely adjacent to them. These tubes, one on each side, terminate in the uterus, which is of a remarkable shape in the mare. It con- -sists of a body and two horns. The body has a mouth, which opens into the end of the vagina, while, in itself, it is oblong, and in the unimpreg- nated state it is entirely contained within the pelvis. Anteriorly it divides into two horns (cornua), which diverge toward the loins, turning upward, and lying under the wings of the ossa ilu. They terminate in rounded extremities. Hach cornu receives the fallo- pian tube of its own side, the opening being so small as scarcely to admit a silver probe. The vagina lies between the bladder and rectum, and is about horse All | eighteen inches in length; it is lined with mucous membrane, and surrounded with muscular fibers, which form the sphincter vagine. CHAPTER XII. EXTERNAL EXAMINATIONS OF THE HORSE. SECTION I.— THE HEAD AND NECK. The head of the horse is the seat of intelligence. The neck gives flexibility to the head, by the various positions it assumes, enables the head to assist in preserving the equilibrium of the horse in various stages of speed, and in preserving the distinctive ele- gances of carriage so much coveted by fashion. From the illustrations given the breeder will be able to inform himself as to the various features and traits of disposition in the horse, and in connection with the study of the quarters, and position of the limbs and feet, correct and otherwise, will constitute one of the most important series of object lessons presented in this work. Fic. 1—THOROUGHBRED HEAD. Fig. 1 shows a very good head, and that cf a thoroughbred horse. Fic. 2—Trotting Form, Fig. 2 shows a good head of a trotting or road horse, and also a most excelent neck, sloping finely but in a muscular manner to the shoulders. THE FARMERS’ STOCK BOOK. 93 Fig. 3 shows a good head, but with the neck too thin, deficient in strength. A moderately thin neck Fic. 3—Neck Too Thin. assists pliability. If too thin the animal will never drive pleasantly, and even in riding will be unpleas- ant and often difficult to manage. The sctting on of the heads of all the preceding is correct. From these all the way through the next fi column are worse and 4) worse, until that in Fig. re 4 ye 4 is about as bad as it can be. A horse with his head in this position is nearly uncontrolla- ble when frightened. For purposes of draft Fic.4—Stubborn. Bad Farm. jh neck should be very much thicker than for uses of pleasure, but the head should nevertheless be set on properly. To illus- Fic. 5—Shapely ond Muscular for Draft. trate this we show two forms: Fig. 5, with shapely muscular neck, somewhat thick at the setting on of the head, but nevertheless well proportioned, since the head is broad, strong and with a rather large muzzle, not a fault even with driving horses, though with large flexible nostrils the muzzle may be exceed- ingly fine. Fig. 6 shows a bad neck, and also a badly disproportioned head. Such a horse will be a hard feeder, and generally worthless altogether. The next cuts, Figs. 7 and 8, are both Tic. 6—Altogether Bad. bad. Fig. 7 is ewe-necked, the head set on too The dished face, the high, a regular star gazer. shape and position of the ears, and the wild eye denotes a vicious and dangerous horse, and at the same time one with little stamina. The Roman nose also denotes stubbornness. Fig. 8 shows a strong, muscular, but at the same time unsafe horse. The position of the ears; the eyes high in the head and with surly expression; the pronounced Roman nose, thick neck and jowl should prompt the buyer to refuse him. Such a horse, if properly kept in hand by a competent driver, may be I'1c. 7—An Ewe Necked Brute. Tig. S—A Treacherous Rogue. managed in a team. You never know, however, when he may become vicious and intractable. Such a horse should never be driven single. The dolt or fool is shown in Fig. 9. He should be discarded as only fit for the cart, the scay- enger wagon or the tread-mill. 94 THE FARMERS’ STOCK BOOK. Now in all this we simply wish to inculcate the | backed horse may carry weight, but the figure as idea that a good horse, whatever his breed, must be | shown at the top is the best because the most perfect fitted to the work in hand. He will not be a, perfect | horse. Such a horse will generally have all the parts animal. None are from our artificial standpoint. | of the body normally deveioped, and will be able not The most that can be expected is a horse “with | only to carry weight on his back, but will also be able Yi many good, few indifferent, and no | to pull a load. - ip = bad points.” It must be remem- SECTION IIl.—THE PUINTS OF THE HORSE. AS nf SS bered withthe horse as with a chain, The points and conformation of the horse may Ss, \\ that the strength of the whole is | properly be shown together. measured by the weakest part. THE BACK. Hence in buying a horse examine The back should be straight and not over long. It particularly for the weak points. | is strongest when straight and short, and weakest If these are pronounced, refuse him | when both long and hollow. A certain amount of for any service. In the draft horse | length in the back is, however, essential to speed. we look for well-sprung ribs, breadth | Though shortness of back is an item in strength, as of chest, and necessarily fore iegs wide apart. In the racehorse, trotter, or fast driver they are faults. Hence the advice we have given, study the horse for the purpose for which you iatend him. Fic. 9. SECTION Il.—BODY OF THE HORSE. The essentials connected with the body, and in fact, with the whole external appearance, of the horse—and this again will apply to the several animals treated—must be studied in the several cuts given of the various breeds. The body of the horse ///} is simply the medium to connect if the limbs with each other '"! through the spinal column and the muscular de- | regards carrying weight, yet the reader must remem- velopment, to hold the vital organs, and to become | ber that too much must not be sacrificed to any one the medinm by which all the several parts of the | point. The chief use and value of a horse is his animal may act in harmony. A study of the illustra- | power of locomotion. Again a horse with a very tions of the various breeds, and of the skeleton, will | short back is apt to overreach, unless his shoulders show what the body ought to be in its outward con- | are very oblique and his action good. Moreover, he formation. If it resemble these, as the best types of | cannot get his hind legs sufficiently under him. their kind, the observer will not go far astray in his Backs, which are in their original formation hol- selections if he studies carefully the more essential | low, invariably give way and become more hollow points” which we illustrate. We have heretofore | under the influence of weight and age. Horses, spoken of the different conformations of the back. | however, with hollow backs have usually good crests, In the illustrations here given, are three figures of | and one weak curve is to a certain degreo compen- the horse as seen froma side view. The top view | sated for by the counter curve. All backs, we may shows a good back and general good contour. The | mention, though originally straight, become more or central figure shows a hollow backed horse, and the | less hollow with age. This effect is due partly to the lower figure a roached back horse. The hollow | ordinary mechanical effect of weight on a given line, backed horse may be a good draft horse. The roach | and partly to wasting away of the muscles with age. z ~ Ze : Vp LL Z BOOK. STOCK Seseeeeeeeeneeneeeeeuee00UNERRERASEEEOSGESTEE DD Se etR See rsey D ee 5 m 4 = . “uu NaS 8s) a: ee Nipes nnn nnemmnnnen lt rl} 96 THE FARMERS’ STOCK BOOK, In young horses the muscles along the line of the back should stand as high or higher than the spinous processes of the vertebre of the back bone. A horse with a roach back is generally rough and uneasy in his paces and apt to overreach. But the formation is favorable to strength, and if his shoul- ders and quarters are good and he is well-bred, the animal will generally be found to be valuable as re- gards power and endurance. See illustration, The Back of the Horse. The top figure shows a good back, the central figure a hollow back and the lower figure a roach back. THE TAIL. The hair of the tail in the well-bred horse is dis- tinguished by its fineness and straightness. A thick coarse or curly tail generally indicates want of breed- ing. In the well-bred horse the tail is carried firm and SSNS MA. ro = SA Good to Bad Hindquarters. well away from the hind quarters. There is an appearance of force and muscularity aboutits root. It is set on almost in a line with the back-bone. When so placed it is capable of affording great leverage to the hind quarters. - A tail well set on is a great ornament to a horse. The Arab carries it almost straight out in a line from the spiae. In the underbred animal the tail is usu- ally set on low down, possesses no muscular power, clings to the hind quarters, and altogether looks mean. Fine curly hair is occasionally, though not very often, found in the tails of even thoroughbred horses. The illustration of hind quarters and tails will explain our meaning, THE HIND QUARTERS. The hind quarters are important. They should be long, deep, fully rounded externally, and will be well placed under the center of gravity. The best thor- oughbred horses are straight and long in that por- tion from the pelvis to the tail. So should be every other good horse, whatever the breed. The illus- trations, good to bad rumps, will fully show our meaning. The best form is at the left, and the worst at the right. Let us now show how a horse should stand when looked at sideways behind. Fig. 1 shows the com- monly received idea of correct position. It is not correct. Fig. 2 is the correct position. Jn the next illustration Fig. 3 shows a horse stand- ing too straight. Fig. 4 shows the limbs too much bent. Fig. 5 shows the hind leg too far behind. Again at Fig. 6 we show a leg with a badly developed tip of the hock. The hock is not ‘well let down.” Fig. 7 shows a well developed os calcis. The hock is ‘* well let down.” REAR VIEW OF LIMBS. Coming now to the rear view of the horse, we find that Fig. 8 has the hocks too close. He points his foot out too far, is in fact splay-footed. Fig. 9 has the hocks too wide—is parrot-toed. The horse should stand with the hocks and the hoofs square. Then he will step straight. A close study of the object lessons here given ought to enable any intelligent observer to form a correct idea of what a horse should be. THE FORE QUARTERS. Coming now to the fore quarters the illustration will give a good idea of shape, obliquity of shoulder, setting on of the neck and carriage of the head. Fig. 10 shows good conformation and carriage, and Fig, 11 bad shape and position. Viewed from the front Fig. 12 shows the correct position of the feet. In figure 18 the Jimbs are too near together at the hoofs. The horse is bandy-legged. In figure 14 the feet are too wide apart, and the horse straddles. Figure 15 shows the fore limbs front view, with the toes turned out, and figure 16 with the toes turned in. For the correct position look again at DELLE MARMEES’ STOCK BOOK. 7 —— Se aD ZZ Fic, 21. Fie. 25. Fic, 26, Tic, 27. | Such a fetlock is shown at figure 20, 98 THE FARMERS’ STOCK BOOK. figure 12. Now if the horse stands as in figure 2 on a side view, he will be correct. SIDE VIEW OF FRONT FEET. In the side view of the front the fore leg shows a large knee, for the knce in common with all joints should be large and prominent. It is shown in fig- ure 17. A calf or buck knee is objectionable. It is shown in figure 18. This formation causes undue strain on the ligaments and tendons. A small knee, as shown in figure 19 is, of course, most objection- able. If the fetlock is very long it is objectionable. Such are weak. If, on the other hand, they are very short, | they lack flexibility. This incorrect form is shown at figure 21. Coming now to correct position of limbs, we pre- sent three figures. Figure 22 shows a good limb and in correct position. Figure 23 is too straight and lacks flexibility; it is too rigid in the pastern. Fig. 24 shows that the pastern is too long and weak. We have thus far shown a line dropped down the middle of the leg. Let us examine the fore limb with a line dropped down from the bosom. Figure 25 shows the correct position; figure 26 the limb | standing too far back, and, again, figure 27 shows a weak knee and fetlock, the limb straight but out of position on account of weakness. The reader who | has carefully examined these illustrations should have made himself a pretty good judge of how a horse should look, either from the front, rear, or side view, both as to the body and limbs. CHAPTER XIII. THE TEETH—THEIR WEAR AND PECULIARITIES. SECTION I.—WHY HORSES’ TEETH DIFFER. While the horse’s teeth are a correct index to age, | it must be remembered that essential modifications | cording to the nature of the food. must take place, especially with young horses, ac- Young horses feeding on gritty pastures will wear their teeth much faster than those grazed on loams and clay lands, | especially when the sward is firm, as is usually the case in such soils. Horses when put to work and kept constantly in the stable and fed on ground and moistened food will give comparatively little wear to the teeth in comparison with those which are pastured in summer and stabled in winter on dry hay, receiving whole or unbroken and dry grain in connection summer and winter. These are ‘given on page 105 will fully explain this. the principal causes of a modification of the wear of the teeth. Yet he who studies the illustrations and the descriptions which follow need not err. A com- paratively small practical experience will enable one to judge with a fairly close approximation to cer- tainty, and further examination will make him ex- pert. | OTHER GUIDES TO AGE. The teeth are not the only guides to the age of the horse. In old age the eyes will be sunken, the edge of the lower jaw will get thin and sharp like the edge of a dullknife. The joints of the tail will become sharp and prominent, the bones will as a rule also become prominent, and the coat loses its elasticity and softness. STRUCTURAL ALTERATIONS OF THE TEETH. Whatever the tricks of dealers and jockeys, in the alteration of the teeth by filing, burning and other means practiced in altering the appearance of old horses to give the teeth a resemblance to that of a mature horse, there need be no difficulty in determin- ing the age of the horse up to the sixth year, and these structural alterations are continuous and pro- gressive up to this time. The alterations are then somewhat modified, but to the practiced eye no less distinct. BISHOPING. Now in the process of filing the teeth of an old horse to make them look younger, called Bishoping, from the name of the scoundrel who invented it, a careful examination will easily detect the fraud. They cannot restore the wall of pearly enamel, neither can they perfectly simulate the real mark. The illustration of the real and filed mark wiil illus- trate our meaning, the enamel surrounding it, while the filed and burned tooth simply shows black as to the mark. See page 105, Fig. 1 and Fig. 2. ILLUSTRATING THE WEAR OF THE TEETH. To show the natural wear of the teeth, the figures given represent a tooth with successive thin sections sawn off, showing the yearly wear. Suppose the tooth represents an eight year old surface, the other surfaces represent the appearance of the tooth by suc- cessive years’ wear. An examination of the cuts The illus- tration page 103 fully explains itself. At A is shown the orifice at the top of the tooth outside of the jaw, and B shows the canal in the root of the tooth. (See section of tooth.) a THE FARMERS’ STOCK BOOK. 99 SECTION Il.—STRUCTURAL CHANGES OF THE TEETH. Numerous writers have written upon this subject, from Youatt down. Voluminous works have been written thereon with elaborate engravings. All the practical man needs to know is that which will enable him to tell the age of a horse from outward appear- ance, without going into the anatomy and physiol- ogy of the subject. The grinding teeth are called molars, the nippers incisors, the tusks are called canine teeth, and supplementary teeth sometimes on each side of the jaw, are called wolf teeth. These may be easily removed with a pair of nippers. They do not occasion blindness as is thought by some, except by inflammation of the eye, through sympathy, from excavations and abrasions of the mouth by these teeth. THE BACK TEETH, CALLED MOLARS OR GRINDERS. Of the teeth in general, Sir James Fitzwygram says: The foal is usually born with two, sometimes with three, temporary molars in each jaw. At about twelve months old another molar, a permanent tooth, appears, and before the completion of the second year a fifth molar, also a permanent tooth shows itself. At about two and a half years old the two anterior temporary molars are replaced by permanent teeth, and between three and four the remaining, or third, temporary molar is similarly replaced; and about the same time the last or sixth permanent molar begins to appear. Thus when the mouth is completed, there are six permanent molars in each jaw, or twenty-fcur in all. These structural changes afford a very good index of the age of the horse up to the period when they are completcd, namely, four years old. The molars, however, are seldom referred to, because their position at the back of the mouth renders their examination inconvenient and often very difficult. Nevertheless, it is useful to be acquainted with the structural changes of these teeth in cases where there may he a doubt as to the true age, as indicated by the in- cisors. After four years old, the molars are not often taken into consideration in determining the age of the horse. : THE ANTERIOR TEETH OR INCISORS. The anterior teeth, or incisors, are six in number in each jaw, when the mouth is complete; and in the immediate rear of these in males, there is usually added one very peculiar pointed tooth on each side in each jaw, called a tusk. Though there are two crops of incisors, yet there is but one of tusks. In fact, these teeth, though they begin to appear about four years old, are not usually fully developed until the last permanent incisor is more or less up. (See cut of tusks, page 106.) For the sake of brevity we shall confine our remarks to the lower jaw, as the structural changes which take place in the upper are nearly similar. In passing, however, we may remark, that the upper incisors are considerably longer and larger than the lower. DISTINCTION BETWEEN TEMPORARY AND PERMANENT INCISORS. Temporary, otherwise called milk, are easily dis- tinguished from permanent incisors by the following well-marked signs, namely, they are smaller, whiter, Incisors of the Foal. and have more distinct necks. They are smooth externally, and grooved on the inside,—probably in order to enable the foal more easily to grip the teats of the dam. Their fangs are small and have but lit- tle attachment to the gums. The jaws are plump, fleshy and round, and the teeth are arranged in something like a semicircle. Permanent teeth, on the other hand, are larger, broader, wider in their necks, grooved externally and smooth internally, and more discolored than milk teeth. The discoloration is due to the lodgment of the juices and other matters connected with the food in the grooves. The object of the external grooving probably is to enable the animal to get a better grip on grass and such-like food. The plumpness and circularity of the jaw is less than in the younger ani- mal, and it gradually decreases, until in old age the teeth are arranged in a nearly straight line. THE TEMPORARY OR MILK INCISORS. The foal is born with his teeth in a rudimentary state in the gums. At various periods during the first ten months the different temporary incisors 100 THE FARMERS’ STOCK BOOK. Under one year old the foal is also clearly (See incisors of the appear. distinguished by a wooly tail. foal.) The yearling is complete in all six incisors, but several well-marked signs distinguish his mouth from that of the two-year old. ‘'’he teeth at this period Teeth of the Yearling. show but little signs of wear. The corner teeth are mere shells, having no inner walls, and all the teeth are in close juxtaposition. At two years old, the inner wall of the corner teeth has grown up level with the outer wall. The center teeth show considerable signs of wear, and indeed all the teeth appear somewhat smaller than Teeth of the Two-Year Old. they did in the yearling. They also stand some- what wide apart at their necks on account of the gradual growth of the jaw in width. THE PERMANENT TEETH. A few months before three years old, the horse sheds the two center milk teeth, which are replaced by permanent. Thus the jaw contains at three years old two center permanent teeth and two milk teeth on each side. A few months before four, the horse sheds the two next milk teeth, which are replaced by perma- nent. Thus the jaw now contains four permanent and one milk tooth on each side. The appearance of the mouth, when closed, and also the mode in which the tectl meet, are shown further on and may be contrasted with a figure which shows the mode in which the mouth closes and the teeth meet in extreme old age. (See page 106.) A few months before five, the horse sheds the two remaining milk teeth, which are replaced by perma- nent. Thus the jaw is now furnished with six per- manent incisors, but the corner teeth are mere shells, having no internal wall. The absence of this wall distinguishes the five from the six year old mouth. (See cut, five year old mouth and tushes). A few months before six, the inner wall of the corner teeth has grown up level with the outer wall. (See cut, six year old mouth and tushes). The mouth is now fully complete in incisors, and no further structural changes take place in them. As a general rule, we may add that the upper tem- porary teeth fall out a little before those in the lower jaw. Up to six years old, therefore, inasmuch as we have structural changes to guide us, there can sel- dom be any doubt as to the age of the animal. There are, however, some well-authenticated in- stances of abnormal development of the permanent incisors, but they are rare. Thorough-bred horses date their age from the 1st of January, whilst other horses are reckoned from the 1st of May. Thorough-bred mares are covered so as to throw their foals as soon as possible after the first of January; whilst in regard to other mares the owner does not wish to have their progeny born before the spring grass is available for the suste- nance of the dam and her foal. High feeding encourages the growth of the teeth in common with the rest of the frame. Hence thorough-breds (independently of their earlicr date of foaling) are somewhat more forward in their mouths than half-bred animals. DRAWING OF MILK TEETH. A practice prevails of tampering with the milk teeth in order to make the animals appear of msre mature ages than they really are. In horses rising four years old the corner tempo- rary incisors are pulled or punched out, in order to hasten the growth of the permanent teeth, which would in the process of nature take their place at a later period, and thereby give the horse the ap- pearance of rising five years o!d. There is, however, no need for any one to be de- ceived as to the real age of an animal which has been subjected to such treatment. The upcoming THE FARMERS’ STOCK BOOK. permanent tooth is usually displaced in its alveolus or socket by the violence used in punching out the permanent tooth. Again, the removal of the milk tooth before its time deprives the upcoming perma- nent tooth of its natural guide to the surface of the jaw, and causes it to make its appearance slightly diagonally to the curve of the jaw, thus leaving a space between it and the neighboring tooth, which is quite abnormal, Again, the enamel of the crown of the new tooth, from having been brought into use before its natural time, is not properly consolidated, and hence pre- sents an irregular appearance, quite diff-rent from that of the naturally developed tooth. In males this trick may be at once detected by the absence of the tusk, which will not come up before its proper time; in mares we have not this assistance. THE MARK OF THE TEETH. Hitherto we have taken no notice of the “‘mark’’ or infundibulum. We have abstained from doing so, not because the marks in the young mouth do not afford some indication of the age; but because fuller and more satisfactory evidence up to six years old is afforded by the structural changes detailed above. After six, however, we are compelled to have recourse to the indications given by the marks and other slight, but gradual alterations which take place in the form of the teeth. A satisfactory explanation of the mark cannot be given without entering at some length into the structure and organization of the teeth. The mark or infundibulum is a peculiar hollow extending, when the tooth first comes up, about half an inch down the temporary and rather deeper down the per- manent incisors. See page 105, showing section of tooth and also removals of sections by the saw.) Teeth practically may be said to consist of two materials, namely, enamel and dentine. Enamel, which is very hard, sharp, and originally of pearly whiteness, covers the outside of the teeth, and also lines the sides and bottom of the hollow or infundib- ulum. Thus in the tooth, as it originally appears, there are four walls of enamel. The remainder of the tooth consists chiefly of dentine, a substance of considerable, but less hardness than enamel, and more hkeivory. A small quantity of crusta petrosa is also found on the outside. When an incisor first comes up the hollow affords 101 expressed from it, and thercfore soon looks black. As the tooth wears down, the hollow, of course, dis- appears; but the surface of the dentine immediately below the original hollow, being a somewhat soft material, has become stained for some distance down. Thus there is still a black mark. With the further At Three Years. wear of the tooth the stained portion of the dentine wears away, and the “ mark” is then said to be out. The mark, as the reader will easily see from this description, is in a constantly changing condition. Premising that the time which the mark will take At Four Years. to wear out will vary to a greater or less degree, according to certain circumstances heretofore detailed, we give some general rules for guidance. At Five Years. Between three and five years old the marks are very plain in all the permanentincisors. (See figures lodgment for the debris of the food and the juices | of these ages.) At six the marks are wearing out of sia 102 THE Eee FARMERS’ Ss DOCK BOOK, the two center tecth, which came up at three years old. They are plain in the two next teeti and per- fectly fresh in the two corner teeth. (See age at six.) TEN | il) : a= At Six Years. AC AA CHIH af) y : Ve y At seven the marks have disappeared from the center teeth, are wearing out of the two next, and are distinct and plain only in the corner teeth. (See seven years.) re (os ee At Seven Years. At eight the marks have disappeared from all but the corner teeth, in which they are becoming indis- tinct. (See cut eight years.) At nine the marks are not usually found in any of the teeth. At Bight wea For about two years after the mark has disap- peared in each tooth there may still be seen in the form of a star a trace of the enamel which lined the Lottom of the o1iginal hollow, and which underlics it for some depth. ‘This star, of course, decreases in size with the wear of the teeth. About twelve or thirteen the last traces of the enamel have usually disappeared even from the corner teeth, but it may yemain some time longer. C AAMUIALl At Nine Yeara, Many casual circumstances, however, cause a cer- tain degree of deviation from these general rules. The time which the mark takes to wear out will vary in different horses, according to the hardness or otherwise of the teeth, and according to the nature of the food on which the ani- mal is kept. In grass-fed horses the marks usually remain at least a year and somelimes two years longer than in those fed on hard food. Again in parrot-mouthed horses, that is, where the upper overlaps the lower jaw, the parrot or Under marks may remain for many years, Hung Mouth. On the other hand, some horses, which have a trick of biting the manger, wear down their teeth very rapidly, and therefore lose their marks very early. Horses fed on salt marshes where the sea sand is washed up among the grass, or on sandy plains or meadows, are affected by the increased fric- tion on the teeth caused by the sand. Occasionally a projecting toofh in the upper jaw may cause unusual friction on the corresponding tooth of the lower jaw, and so may hasten obliteration of the mark. Most of these and other causes of irregularity or wear, Which might be mentioned, are at once appa- rent to a careful and accurate observer, and will scarcely prevent his forming a pretty correct opinion of the age. The upper incisors, as previously stated, are con- siderably longer and larger than the lower, and the infundibulum is nearly twice as deep. The marks therefore remain longer than in the iower teeth. We mention this in passing, lest the reader should be misled, if he should by chance refer to the indica- tions given by the upper teeth to corroborate or cor- THE BPARMERS'’ STOCK BOOK. 108 rect any opinion as to age, about which he may be in doubt from the appearance of the lower jaw. Occasionally the dentine on the side of the infun- dibulum may become stained and even black, and in such cases something like a double mark may be observed. An instance of this peculiarity is shown in the eight-year-old mouth. The mouth taken as a whole is broader at seven years old than at any other period. After this it gradually narrows with age. In this respect the drawings, taken as a consecutive series, are in some degree at fault, as it was found impossible to get mouths of the required ages to form a perfect ideal series. Yet aside from the fact of natural differences in teeth of different animals they are correct. THE FANG-HOLE OR SECONDARY MARK. At about nine years old (see cut), in consequence of the wearing down of the teeth, a slight trace of the fang-hole usually appears in the center teeth, and somewhat later in the other tecth. It is indicated by a slight discoloration of the tooth at tia) Well |e al aly! Heit, Hi e i "| ' A, Infundibulum or Mark Hole, B, Orifice in Fang or Root. the above point. There is, however, no actual hole, because with advancing years the upper part of the original cavity has become filled up with a sort of spurious dentine, which is more yellow than the true material, of which the body of the tooth consists, As age increases this indication of the fang-hole, which is sometimes called the ** secondary mark.” becomes rather more plain, reliable data by which to judge of the age, and is only mentioned in this place lest the reader should mistake it for the remains of the infundibulum. The enamel, it will be remembered, is pearly white, whilst ths mark of the fang-hole is brownish yellow. The position of the fang-hole is shown at B, mark hole at A. (See section of tooth.) FURTHER CHANGES INDICATING AGE. It wil be seen that about nine the “ marks” entirely fail us, and indeed after seven or eight they can hardly be said to afford any very reliable data. From eight years old and upward the best indica- tions of the age are given by the gradual alterations which take place in the shape of the teeth from wear and in the closing of the mouth. The teeth originally are broad laterally at their upper surfaces, otherwise called their crowns or ‘tables,’ and thin from front to rear. They narrow gradually toward their necks and fangs. Hence, as their upper surfaces wear off, the teeth become nar- rower year by year. In very old horses there is often a positive interval between the teeth. The gradual effect of wear in producing this alter- ation is fully shown ou page 105, where successive portions of the upper surface of the tooth are repre- sented as having been removed by the saw. The amount of wear on the upper surface of the teeth is greater in the young mouth than it is after- ward, because in youth the teeth meet more fairly than they do in after years. The rate of wear grad- ually decreases as years increase, because the teeth do not meet so directly, but on the contrary project more and more forward in something like two pavr- allel lines. For example, a quarter of an inch will usually be worn off the surface between five and six years old, whilst probably not more than that quan- tity will be worn off between twenty and twenty-five years old. It, however, affords no TRIANGULARITY. A further very well-marked indication of increasing age is given by increasing depth from front to rear in the upper surfaces or crowns of the tceth. This increase of depth should be noticed and carefully compared. Further wear causes the crowns of the Br ¢ 104 THE HPARMEHRS’ SDOCGI= EO Ore. teeth to assume a triangular form. The cause of this will be clearly seen on reference to the illustra- tion of sawed portions of tooth. The teeth, though they diminish in lateral breadth, increase in thick- ness from front to rear all the way from the crown to the fang. This is shown in the illustration, page 105, removal of successive portions of tevth by saw, and coincides with shape of teeth of various ages. At six and up to eight years old the teeth are all broad laterally at their upper surfaces. Up to this time the exact year is pretty well known by the ‘“« marks,” At nine, when the marks fail, the alterations in the crown surface or table come to our aid. The two center teeth, which came up at three, become some- At Ten Years. what triangular. At ten the twonext teeth show sim- ilar signs. At eleven the corner teeth have become somewhat triangular. At twelve the triangularity has increased in ail the teeth. This alteration continues to increase in all the teeth, until in very old horses the depth from front to rear exceeds the lateral width of the teeth. The next cut shows an average mouth at sixteen years old. The next figure represents the ass aS — ' At Eleven Years. appearance at twenty. The next figure shows twenty-four; whilst the last figure may serve as a specimen of the tecth in extreme age. (Page 103.) As age increases the teeth, notwithstanding they really wear down, become apparently longer. This effect is due to the fleshy parts of the gums receding faster than the teeth wear down. In extreme age, however, when the gums have receded as far as they can, the effect of wear causes the teeth to become visibly as well as really shorter. SLOPE. An alteration also takes place in the position or 2 a ai REG ST | ‘ slope” of the teeth, as regards their closing. This is due to the effect of wear. The original form of the tooth is shown on page 103. (Section of tooth, AandB.) Its upper portion, it will be seen, is nearly perpendicular, whilst the lower part hes in a more horizontal position. Hence in youth the teeth meet At Twelve Years. directly, whilst in extreme age they can scarcely be said to meet at all. Their stumps project forward in two almost parallel lines. (See page 106.) The various changes which take place in the posi- tion of the teeth in reference to their position or ‘“«slope” are shown in the full page of cuts, (106), figs. 1 io 4, and also the closing of the teeth as between the four-year-old horse and the one in extreme age. At two years old the gums are full, fleshy and prom- inent, and the teeth are nearly perpendicular. The gradual changes which take place in the slope with At Sixteen Years. increasing years are shown, perhaps, more clearly in the plates than could be explained in words. Up to twelve years old there can scarcely be much difficulty in forming a pretty correct judgment as to the age. After that time it requires more time, prac- At Twenty Years, tice and opportunity than most people have at dis- posal to obtain the requisite knowledge. It would probably scarcely interest the non-pro- fessional reader to trace very minutely the changes which take place after twelve years old. Suffice it to say, that the gums continue year by year to revede +, so THE FARMERS’ STOCK BOOK. 105 the teeth become apparently longer and longer and really narrower, and consequently the intervals between them increase, and tiey project forward more and more in a straight line. About twenty or twenty two, and in some instances a good deal sooner, the teeth, which up to this period have apparently increased in length, begin to grow visibly shorter, because the gums — p At Twenty-four Years. are so far absorbed that they can recede no further. Herce all further wear shows its effects by diminishing the length of the teeth. LOSS OF SIRCULARITY. In the very young horse the teeth are arranged almost in the form of a semi-circle. Year by year Extreme Age. this form decreases, until in old horses the teeth are arranged in something like a straight line. THE TUSKS. In horses, as distinguished from mares, great assistance in determining the age is derived from the presence of the tusks, which are generally wanting in the latter. The tusks usually begin to appear in a very slight degree about three and a half or four years old. Their sharp points then just pierce the gums, and they continue to grow until fully devel- oped about five or five and a half years old. They do not meet like other teeth, and therefore do not suffer from wear from that cause. They suffer, how- ever, from wear in the course of mastication, and in fact undergo greater changes than any other teeth, and so form a valuable guide as to age. The tusk is a very peculiar-shaped elongated tooth. Internally it consists of dentine, and is protected on the outside only by enamel. The enamel, however, overlaps the dentine, and hence arises the sharp edge or hook of the newly developed tusk, which may be felt if the finger be brought round it from behind. The sharpness gradually wears off. After seven it has disappeared, and in each succeeding year the tusk becomes not only rounder and bluntcr, but its upper portion wears off. It also appears yellow, on account of the dentine becoming exposed by reason of the enamel wearing off its ex- terior surface. The tusks, unlike other teeth, do not apparently increase in length with years, but become shorter and shorter. In fact the effect of wear is greater on them than on other teeth, and it is also greater than the process of the receding of the gum. In yery old horses the tusk is very little above the level of the gum. Mares sometimes ‘have four small rudimentary tusks. The alterations, which gradu- ally take place in the form of the tusks, are shown in a series of cuts on page 106. COLLATERAL CIRCUMSTANCES 0 BE CONSIDERED. In judging of the age of the horse by the teeth, every col- lateral circumstance requires to be taken into consideration, such as the torm of the mouth, the way in which the teeth meet and close on each other, the food on which the animal has been kept, any irregularity in the upper teeth which may cause increased or di- minished wear on the lower teeth, and also the habits of the horse in the stable. The teeth of animals which bite at the rack or manger whilst being cleaned, invariably present appearances of wear beyond their real age. The practice of fil- ing and burning also may change the ap- parent age of the horse; Fig. 1 shows a real mark indicat- The shape of the @ Removal of Success- ive Portions of a Tooth by the saw. rie, 1. Fic. 2. Real and Simulated Marks. ing age; Fig. 2 a simulated mark. teeth and mark is different. The body also presents many indications of the age which may assist us in forming an accurate opin- THEH FARMERS’ STOCK BOOK. TUSKS, 3 Years. 12 Years, Ay WY yg vill ZB Fic. 1.—Five Years. Fic. 4.—Highteen Years. we HUNG = {aim Oy Wy i; } IN 7] Fia, 3.—Twelve Years. anti We soll } a exit wl Four Years Qld. Closed. —— —— —— THE FARMERS’ STOCK BOOK. ion, and sometimes may enable us to correct an erroneous impression produced by some abnormal appearance cf the teeth. The young horse is fleshy about the gums and head, and the hollow over the eye is shallow. Year by year, as age increases, the gums lose their fleshiness, the head becomes more lean, and the hollow over the eye deepens. The shoulders lose much of their thickness and become finer, and assume an appearance of greater length. The hind quarters in like manner lose some of their roundness, and the animal generally gains an appear- ance of more breeding tnan he had in his younger days. The back becomes more or less hollow, a result partly due to the effect of weight, especially in long-backed animals, and partly to loss of fleshiness of the muscles which run along the spine. Again, as the horse becomes old the fullness of the chin under the mouth disappears. The inferior margin of the branches of the bone of the lower jaw also becomes thin. Lastly, the general appear- ance of the aged horse is much influenced by the work he has done and the treatment he has received. Age must not be judged by any one sign, but by a mean judiciously struck between all the signs, and by a careful consideration of all collateral circum- stances. It never happens that all the signs combine together to deceive a careful and well-informed observer. The reader will perceive that after six years old, i. e., after the structural changes in the mouth are completed, it is impossible to lay down any one single definite rule by which the age can be ascer- tained. Still, with a little trouble and attention there is no real difficulty in acquiring a knowledge of the horse’s age up to a comparatively late period of his life. CHAPTER XIV. DISABILITIES AND UNSOUNDNESS. SECTION I—WHAT CONSTITUTES UNSOUNDNESS. That which does not or does constitute unsound- ness is so often a question of variance, and is so - important in view of the ever recurring tricks, subter- fuges and deceits practiced by disreputable dealers and owners of horses, that we reproduce a list with notes of the several diseases and disabilities, not con- sidered unsoundness in England, and those so con- sidered, and which are received generally as correct. 107 DEFINITION OF UNSOUNDNESS. The definition of unsoundness is, “ the existence of disease or alteration of structure which does or will impair the horse’s natural usefulness.” Vice also may be defined, on a similar principle, as “ the prev- alence of a habit that interferes with the horse’s natural usefulness.” But these definitions must be taken with some modifications, for there is not one horse in a hundred which does not possess some disease or vice likely to impair his general usefulness to some slight extent; indeed, the proportion of strictly sound horses may be considered to be much smaller even than this. A bad feeder is so generally from a disordered state of stomach, and such a horse cannot stand work like one which will consume double the quantity of food, yet he would not be con- sidered unsound; nor would a horse be returnable as vicious if he showed the usual symptoms of being “fresh,” though they might impair his usefulness in carrying a timid rider. But subject to such modifi- cations, the above definitions may be accepted as sufficient to make intelligible the terms unsoundness and vice. SECTION IJ.—DISABILITIES. The following diseases and accidents are generally considered not to render their possessors unsound :— Bog spavin, in a slight degree only. A broken knee, unless the joint is injured so as to impair its functions, is not considered to be unsound- ness. Capped hocks and elbows do not produce any lameness, nor do they in any way interfere with the action of the joints to which they are adjacent. Contraction of the foot is no evidence of disease, and, taken by itself, is not sufficient to prove it to be unsound. English law authorities say: Crib-biting was decided in the cases of Broennen- burg vs. Haycock and Scolefield vs. Robb, not to be unsoundness; but Baron Parker ruled in the latter that it came within the meaning of the word “ vice.” Undoubtedly this is a habit which is generally at- tended by impaired digestion, and, as such, it comes strictly within the definition given above; but the law is as I have stated it. Curby hocks, though experience may tell us they are likely to be attended by curbs, are decided not to be unsoundness. In Brown vs. Elkington, the atten- tion of the vendor was directed to the hocks by the purchaser before the sale, as likely to spring curbs; 108 THE but in the action on the warranty it was held by Lord Abinger that “a defect in the formation of the horse, which had not occasioned Jameness at the time of sale, though it might render the animal more liable to be lame at some future time, was no breach of warranty;” and the Court of Exchequer confirmed this view of the law, by refusing a rule for a new trial. Cutting, on the same principle, is no breach of warranty, unless the horse is lame from it at the time of sale. A splint is not, in itself, evidence of unsoundness; but if it is so situated as necessarily to interfere with the suspensory ligament or tendons, or if it has already produced lameness, it is to be accepted as a mark of unsoundness. Thoroughpin, when existing to a moderate extent, is not sufficient to render the horse unsound; but this will always be a question of opinion, and a horse with thoroughpin is, therefore, not to be warranted with safety. Thrush, occurring from mismanagement only, and not from any defect in the horse, is clearly not to be considered as unsoundness. Soreness of the joints from work, as it soon goes off after a short rest, is not accepted as unsound- ness. Windgalls are also only evidences of work, and do not usually cause Jameness. When this coexists, it is sufficient to produce unsoundness, without resort- ing to the windgalls. SECTION III. —UNSOUNDNESS. The following list comprises the diseases and in- juries which have been settled as sufficient to en- title the purchaser to return a horse warranted sound: Bog spavin, when it is so severe as clearly to in- terfere with the action of the joint; and blood spavin, -as marking an aggravated form of the same disease. Breaking down, even though the horse is restored so as to run without lameness. Broken wind. Cataract, in any degree. Corns, unless very trifling; but they should be dis- covered within a few days of the sale, or it may be alleged that they have been produced by subsequent mismanagement. Cough, as long as it lasts. cough is clearly returnable. A horse with chronic FARMERS’ STOCK BOOK, Curbs constitute unsoundness; but they must be shown to exist at the time of purchase, for a horse may throw one out immediately after he is trans- ferred to the purchaser. Diseases of the organic kind, in any of the internal viscera. Farcy, incipient glanders, is mortally contagious, and of course unsoundness. Founder, or laminitis, whether it produces lame- ness or not, if it manifestly has existed, is to be ac- cepted as unsoundness; for when there is evidence of its previous occurrence, the laminw are injured so much as inevitably to lead to lameness when the horse is put to work. Grease and glanders constitute unsonndness, and the latter may be contracted by man and is deadly. Mange. Megrims, when the attack comes on subsequently to the sale, and can be shown to have occurred before it. A nerved horse is unsound from the existence of the disease for which the operation has been per- formed, as well as from the division of the nerves. Ophthalmia, if it can be proved to have previously existed, and comes cn soon after the purchase, is to be reccived as unsoundness. So, also, when any of the evidences of its previous presence can be detected, and are proved by a veteriuary surgeon, the horse is returnable. Ossification of any of the structures adjacent to the joints is unsoundness, and hence ossification of the lateral cartilages will be considered so, without doubt. Pumiced foot, as evidence of laminitis. Quidding. Quittor. Ringbones, and sidebones, whether large or small, are undoubtedly sufficient to constitute a horse un- sound. Roaring, whistling, etc., as evidence of contrac- tion of the rima glottidis, and therefore interfering with respiration. Ruptures of all kinds. Spavin (bone), although it may not have occa- sioned lameness, if it is clearly the disease so named. Stringhalt has been decided to be unsoundness (Thompson vs. Patterson, English Law Record.) Thick wind, as marking some impediment to res- piration. THE FARMERS’ STOCK BOOK. 109 Thrush, when it is in one of its severe forms, and not caused by mismanagement. Thickening of the back sinews, or suspensory liga- ment, when existing to any extent easily appreciable, is to be received as a proof of unsoundness. DECIDED VICE. Returnable vices are comprehended in the follow- ing list: Biting, when carried to any unusual extent. Bolting or running away. Crib-biting. Kicking, when more than usual. Restiveness, or refusal to proceed in the desired direction. Rearing. Shying, when marked. Weaving in the stable. When a horse is purchased, with the conditions that he is warranted sound, or free from vice, or quiet to nde and drive, the warranty must cither be in writing, or given in the presenee of a disin- terested third person. The warranty is as follows, to be properly filled in, and it is better that it should be on the same paper as the receipt, though this is not absolutely necessary if it is shown that the receipt is properly given: Date. Received of , fifty pounds for a bay gelding, by —, warranted years old, sound, free from vice, and quiet to ride and drive. $ = SECTION IV.—HOW TO EXAMINE A HORSE. Whether the horse under examination is to be warranted or not, the intending purchaser should never omit to look over every point where unsoundness is likely to occur. To do this effectually it should be done regularly, by which there is less chance of pass- ing over any serious defect. The usual mode of proceeding is as folows: Under no circumstances, if it can possibly be avoided, should the horse be looked at immediately after having been out of doors; and if he is of necessity brought to the purchaser, let him be put in the stable and quietly rested for one or two hours at the least, by which time the effects of most of the ‘“‘coping”’ tricks will have gone off. Before the horse passes the stable-door, stop him with his head just inside, and in that position care- fully examine his eyes. The light is exactly snited to this, and the sensibility of the iris may be well judged of. Any specks or opacities are also here readily seen. Then let him be led to a level surface, and then proceed to look over every part, beginning with that nearest the one already inspected, namely, the mouth. Then “cough” him by tightly grasping the larynx, by which some idea may be formed of the state of his respiratory organs, after which the usual maneuver with the stick may be practiced if there is no opportunity of examining into his free- dom from roaring in the saddle. When these points are satistactorily disposed of, look to the position of the fore legs, that is, whether they are turned in or not, and if the latter, feel the elbows, and see if they are confined or “tied,” that is, too close to the ribs; also look for marks of cutting and speedy cutting. Pass the hand down the back sinews and suspensory ligaments, examine the knees for any marks, and then carefully feel the coronets and heels for any marks of exostosis or ossification. Lastly, take a good look at the front of the foot, and then lifting it inspect the frog, heels and sole. This will complete the front half of the body, after which the form of the middle and loins should be regarded, and then, lifting the tail, the openness or otherwise of the space round the anus will give some idea of the strength of constitution, while the resistance af- forded by the dock will be a sign of the muscular strength of the back. Then look carefully at the hocks, examine the spayin and curb places, and finish the whole by passing the hand down the hind cannon bones to the fetlocks, and feel them in the same order asin theforelegs. Now let the horse rest a minute if his groom will let him, with his head quite at liberty, and you will be able to judge of his ordinary habit of standing, when unexcited. At the conclusion of this careful examination while at rest, the action must be as minutely investigated, by first having the horse walk with a loose rein, and then trotted in the same way slowly, when if he is sound he will put his feet down regularly and firmly. Grooms, when they want to conceal defects, will not let the head be loose, nor will they trot slowly, but hurry the horse along with their hands as close as possible to the mouth, so as to prevent any nodding of the head as much as they can. A very good judge will be perhaps able to select a pleasant saddle or harness horse by seeing him thus run, and after- ward ridden, but a far better test is to ride or drive him yourself, when his freedom from vice or disease i. nnn 110 THE may be ascertained, as well as his manners, and the ease of his various paces. No trouble should be spared to get this real trial, which is worth ten per cent on the purchase money, for many a horse which looks to go well does not feel so, and it is well worth that sum to be saved the trouble attending upon the possession of a horse which does not suit. When, however, after such a careful examination by a competent judge, and subsequent trial in the sad- dle or in harness, the horse is found to be really likely to answer all the purposes for which he is wanted, ten or twenty dollars should never prevent his being obtained. CHAPTER XV. MULES AND ASSES AND THEIR BREEDING. SECTION I.—DIFFERENCE BETWEEN THE HORSE AND ASS. Horses, which constitute the genus Equus of Linneus, and are the sole recent representatives of the family Equide, fall naturally into two sub-genera, first shown by Gray in 1825—Equus and Asinus. The typical horses (/quus) are distinguished from the asses (Asinus) by the presence of warts upon the hind legs, as well as upon the fore legs, by their broad, rounded hoofs, and by their tails beginning to throw off long hair from the base, instead of hav- ing these hairs confined, as a sort of pencil, to the extremity of the tail. Up to a recent period all the wild species of Equus known to science were refer- able to the second of these sections—that is, to the sub-genus Asinus, known from Equus by the absence of warts or callosities on the hind legs, by the con- tracted hoofs, and by the long hairs of the tail being restricted to the extremity of that organ. THE ASS AND HIS RELATIVES. Of this group the best-known species, commonly called wild asses and zebras, are (1) the wild ass of Upper Nubia / Equus taniopus), probably the origin of the domestic ass; (2) the wild ass of Persia and Kutch (FE. onager); (3) the hemippe or wild ass of the Syrian desert (EH. hemippus); (4) the kiang or wild ass of Thibet (EL. hemionus); (5) the quagga / EF. quayga), of South Africa; (6) the Burchell zebra (E. burchelli), of Southern and Eastern Africa; (7) the zebra (E. zebra), of Southern Africa. As already stated, these seven animals all possess the character of the second sub-genus Asinus as above given, and no recent species of horse referable to the first sub-genus (Equus) was hitherto known to exist FARMERS’ SO Gis 5 OO. on the earth’s surface, except the descendants of such as had been formerly in captivity. A NEW WILD SPECIES. The nearest approach to the domesticated horse, found truly wild. was by Przevalsky, who, on his return from his third great journey into Central Asia, ‘brought back with him to St. Petersburg an example of a new species of wild horse, which belonged, in some of its characters, at least, to true Equus. This new animal was described in 1881 in a Russian jour- nal by Mr. J. S. Poliatow, and dedicated to its dis- coverer as Hquus Przevalskit. Przevalsky’s wild horse has warts on its hind legs as well as on its fore legs, and has broad hoofs like the true horse. But the long hairs of the tail, instead of commencing at the base, do not begin until about half-way down the tail. In this respect Equus Przevalskii is intermediate between the true horse and the asses. It also differs from typical Kquus in haying a short, erect mane and in haying no forelock, that is, no bunch of hairs in front of the mane falling down over the forehead. Nor has Przevalsky’s horse any dorsal stripe, which, although by no means universal, is often found in the typical horses, and is almost always present in the asses. Its whole general color is of a whitish gray, paler and whiter beneath and reddish on the head. The legs are reddish to the knees and thence blackish down to the hoofs. It is of small stature, but the legs are very thick and strong, and the head is large and heavy. The ears are smaller than those of the asses. SECTION I.—WHAT IS A MULE? A mule, strictly speaking, is a hybrid between two animals of a genus, but of a different species. The produce between the canary and the linnet are mules and so designated. The -produce between two ani- mals of the same species are not mules but crosses. The produce between animals of different species are rarely fertile. Those between animals of the same species are fertile together. They are properly termed crosses, or varieties. The produce between the white and negro race are termed mulat- toes; that is, muled, Lut incorrectly. They are crosses. CROSSES VY. HYBRIDS. In plants the same rule follows. The crossing of different species of the same genus are hybrids, those between plants of a given species are crosses or vari- 2 OL = io oh FARMERS’ STOCK BOOK, 111 eties. Yet following the great law of nature to pre- vent the indiscriminate mixing of species, even vari- eties are less fertile than those of pure or uncrossed lineage. Hybrids of plants are, with very rare exceptions, infertile, and never permanently fertile. Mules are so rarely capable of breeding, even in warm countries, that itis looked on as a great curiosity. Varieties and crosses are in fact partially infertile, even in a species so closely related as the black and white race, though the resulting cross may be more than ordinarily athletic and long-lived. In the ease of mules, they are notably long-lived. Mule linnets live to the age of thirty or forty years, and the mules of the horse kind live to three times the age of the horse. This constitutes, in connection with their docility at labor, the chief excellence of mules, and the warmer the climate the more vyalu- able do mules become. SECTION IIl.—SPECIAL USES OF MULES. It is from the fact that mules are strong, muscu- lar, little liable to disease, long-lived and patient at labor, which has made them sought as beasts of bur- den and animals of draft since the days of the patri- archs. They are especially smooth and easy under the saddle, and anciently were much used for this purpose. Their use is now pretty much confined to the cultivation of the soil, and for use as draft ani- mals on the road and in cities. In time of war as draft animals they are especially valued, from the little care necessary in attending them, the ease with which they may be trained, their adaptability to coarse fare, and endurance of hardship. It is a peculiarity, however, of the mu'e that they must be taught the precise thing they are intended to do. If changed from their usual work to that of another kind they are awkward until carefully shown what is expected of them, even though they may have per- formed similar work before. The horse, on the other hand, quickly accommodates himself to the changed conditions, yet never performs work that the mule is capable of so trustily as the last named animal. The reason probably is that their higher intelli- gence causes them to be more cognizant of what is going on about them, and consequently they are more heedless of their work. The mule, for instance, once carefully trained to plow corn, follows the row, seldom stepping on the plants, even in coming about. They may be more easily driven with a single line, or without lines, than horses, and ip many other ways their superiority as drudges is Their special uses, therefore, is as draft animals in the country and city. evinced. SECTION IV.—CLIMATES ADAPTED TO MULES. The wild ass is more strictly an intertropical ani- mal than the horse. In domesticity they never ac- climate themselves to cold climates, and if not kept warm in winter become liable to rheumatism and other disabilities and thus worthless. So with the mule, its working value steadily decreases as we approach the north, far inside the limits where the horse successfully withstands the rigors of the cli- mate. In cities where mules are warmly clothed in winter, they stand fairly well; but north of the latitude of 40 degrees we find the use of mules in- creasingly small, and as we go south proportionally greater. It is said that the reason is that they will stand the abuse of the negro help better than horses. The real reason is they will work in a summer heat to which the white man and the horse would quickly succuinb. On a farm in central Illinois, where some years ago we worked forty mule teams and six teams of horses, the horses would out work the mules in win- ter. In summer the mules would be happy in a heat that distressed the horses. When turned out together in hot weather, the mules would lie down broadside in the sun, while the horses would seek the shace. In the winter time we kept the horses steadily at work and the mules were kept loose in warm quarters, except such as must be worked. These were always kept more warmly clothed in the stables than the horses. In summer they were seldom distressed with the heat. Horses often were. SECTION V.—HOW TO BREED MULES. The successful breeder of mules must therefore pay especial care to the comfort of the animals. Years ago we bred mules near Chicago. For the reason stated in the preceding section it was un- profitable, except in the sense of getting experience. Hence mule breeding is confined to Missouri, south- ern Illinois, Indianaand Ohio, Kentucky, Tennessee and regions south. In the breeding of mules there must be no guess work. As much intelligence and care must be used as in the breeding of horses. It should be unnecessary to say that there is never profit in the breeding of mules from undcrsized jacks and small, inferior mares. 112 THE FARMERS’ STOCK BOOK. A BREEDERS EXPERIENCE. A sonthern gentleman well versed in mule rais- ing, writes as follows upon raising mules: ‘‘In the famous blue-grass region, which spreads over a large portion of the great basin styled the val- ley of the Mississippi, the well-selected jacks and jennies have been almost naturalized, and under the influence of abundant food and a suitable climate, with judicious care and skill in their breeding, they have really improved upon our hands since their in- troduction among us; and the American mules, many of which may claim high blood on the side of their dams, will compare most favorably with those of any other portion of the world. In the mule we have the size and activity of the horse, combined with the form and hardihood of the ass, while he surpasses both his parents in sure-footedness and in longevity, and has more endurance and greater power of recuperation from fatigue and exhaustion when excessively worked. Well-bred mules are as spirited, and equa ly active, or even quicker than horses, if perfectly broken. They will walk fast, and in the draught they pull even more steadily. Their intelligence is so great that they may be trained very readily either to the line or to the word, and many splendid, large teams are driven, even over rough ground where there is scarcely any road, perfectly guided by the voice of the teamster, aided only by the loud crack of his whip, which they understand as a sound of encouragement rather than as an intima- tion of impending torture. SELECTION OF THE JACK. ‘In breeding, the selection of the jack is of the first importance. Great improvement has been made in the mule since the introduction of the Span- ish jack into this country, which has resulted in giving us animals that come to maturity earlier than the old Maltese stock, besides having more size and — better action. In the production of mules the jack should be from fourteen to fifteen hands high, with a good length of body, depth of chest, and with a round barrel, as indications of a good constitution. He should have heavy, flat-boned limbs, a long, thin face, with fine, thin under jaw bones. His ears should be carried upright, and they must not be too thick. The animal should have a sprightly temper and appearance, as these qualities will almost always be transmitted to his progeny. “The jack must be fed with a view to the main- tenance of the greatest physical vigor, so as to pro- duce an even lot of colts, and to this end he should rarely be allowed to serve more than fifty mares dur- ing the season of three months. He should be pro- vided with such food as will give him strength without producing feverishness. Natural exercise, with the freedom of the grass lot, should always be allowed, when practicable. Animals designed for crossing with mares should be kept from any inter- course with their own kind, as they often become entirely useless for cross-breeding when allowed con- tact witb their own species. “For the production of mules, mares should be selected that have large, roomy bodies on short, strong limbs. They should have good, sprightly tempers, and, when attainable, the more they have of cross with the thoroughbred horse, the better, if the above requisite of form and strength shall have been preserved. ‘«‘A horse should always be used as a teaser to try if the mare be in season, b:cause mares will often allow the jack to serve them after having been teased by a horse, when their natural timidity would have caused them to refuse any approaches by the jack without such preparation. Moreover, it saves the jack from an undue excitement in trying to overcome the antipathy which some mares have to the very sight of him. Mares should be bred to the jack early in the spring, so that the colts may have suffi- cient age before winter sets in. Besides, if they are all weaned at the same time, they will have the ad- vantage of beginning their feeding alike, and they will remain more uniform during the winter.” SECTION VI.—TREATMENT AND TRAINING. Mules are timid animals, possessing also a great amount of curiosity in their composition. Affection strongly characterizes all their actions; but they possess a peculiarity unusual in most domestic ani- mals, that.of resenting any injury. From this cir- cumstance they have received the credit of vicious- ness and stubbornness, which, by a proper study of their characters, and by proper treatment from the beginning, can, in most cases, be overcome. It is much easier to train up a mule in the way in which it is to go, and to fit it for the purposes for which it is intended, than to overcome any bad propensity arising from years of mismanagemcnt. Hence mules are often bought as colts by middle men, called feeders, who rear them for sale. Therefore, upon the THE collection of the colts at weaning time, they should be placed in an enclosure from which there is no possibility of their escaping until they have forgotten their dams. By this means the first step is taken to prevent the formation of one of their mulish propen- sities—that of being ‘“‘breachy.”’ At all times one should move among the colts quietly, and without evincing any outward manifestations of fear, and in this way will soon gain their confidence, and, aftera very few days, the feeder will be in perfect safety from injury. lf during the first summer any of the colts should have been taught unruly tricks, care must be taken to avoid receiving harm from them; and before many months, if they be kept away from the bad associa- tions, the tricks will be forgotten. Feeders succeed best when the colts are collected about the same time, early enough for them to be- come accustomed to the change of food before the setting in of cold weather, and late enough to avoid the great annoyance and injury which young stock suffer from the flies. The period usually considered best for gathering mules is from the 20ch to the end of September. When the colts are collected and brought together in this way, they form mutual attachments which last until they are separated. They should be furnished with good pasture, and should be fed with grain once a day, which usually consists of oats, mill feed or green corn. If obliged to confine them when first collected, green corn cut up with the staiks should be given frequently in small quantities at each time, so as to entice them to eat, and encourage their appe- tites. This may be alternated with dry oats or mill feed. A constant supply of pure water is very desir- able; for, though the mule is capable of enduring greater irregularities in feeding and vicissitudes of the weather than the horse, still success in feeding depends upon having food and water convenient and accessible to the stock. When these arrangements are properly provided, the mule is a very light feeder; but he wants a little often, and should be furnished a variety of food, so that he may partake of it ac- cording to his fancy. Many prefer a wood-lot for wintering their mules, if the ground be firm and dry, and not liable to be- come too muddy. They assert that the mules are less likely to suffer from colds and coughs, which run into distemper, than when confined to stables or sheds. PARMERS’ Sp LoOoCcz Book. FEEDING, At all times their food should be given in such proportions and of such nature as to insure a free passage from the bowels; for constipation brings on fever, as well as colds and distempers, which is a very prevalent disorder among colts during the first winter; henze the importance of taking care to work it off with loosening food. Corn is the great food for all kinds of stock in the west; but young colts require a portion of their food to be of a more digest- ible character, producing more growth of muscle and less fat; therefore, after the grain has become hard and the stalks have dried, the colts should be pro- vided with wheat bran mixed with corn meal, or the richer kind of offal from wheat, generally sold by the millers as ‘‘middlings;” and for the “roughness,” as we term it, give them all the clean wheat straw or corn fodder they willeat, with an occasional change to clover hay. Colts will consume an average of about six or scven pounds of middlings feed each day through the first winter. If there be a tendency to constipation, unthreshed Hungarian grass, cut when the seed is nearly ripe, is the best food to relieve the difficulty. A portion of this hay placed where the colts can have easy access to it, insures a good state of the system, and many feeders find it to be invaluable. Salt mixed with ashes in equal proportions, should be placed under shelter, where it can be at all times accessible to the colts, for nature will direct them as to the quantity and periods when it should be consumed, and if given in this way, it will never be taken in excess. If colts be stabled, care must be taken to provide clean, dry beddiuz, and if their feet become diseased, as is frequently the case, where they are exposed t) wet, a strong solution of sulphate of copper in vin- egar, applied after a thorough wash‘ng with soap- suds, will almost always effect a speedy cure. This disease must not be neglected, for if it be allowed to continue, the general health of the animal will suffer, and its hoofs becoming deformed, the value of the mule will be very greatly depreciated. Castration is done by many breeders during the first summer, while the colt is still with the mare, but it is more commonly postponed until the animals are approaching one year old and before they are turned out to pasture. The operation is performed in the same manner as with horses. Castration 114 THE FARMERS’ STOCK BOOK. should be done before the flies are troublesome, and | which they are incident when running in the pastures. the colts should no$ be allowed to roll in the dust for fear of obstructing the free discharge of the suppu- ration. GENERAL CARE. During the summer the care of the stock consists in regular salting, and the occasional trimming a hoof that may have assumed an unnatural proportion of length or shape, which by a little care may be rendered straight and perfect. A month of feeding on grass alone through May, purifies the system {from the humors that may have arisen from colds and distempers, and have been continued in the blood in consequence of high feeding with grain. After this change of diet has produced its effects, a regular feeding of grain with the grass, has the ad- vantage of a tendency toward early maturity; for in mule raising it is a maxim, that what is gained in time is saved in the amount of food consumed. Besides this, grain fed during the fly season insures a constant and regular growth, which is so desirable that it should always be obtained if possible. By the 1st of September, yearling colts are very apt to be restless, and if the enclosures are not very good, they will become breachy; it is therefore best at that period to put them up for their regular fall and winter feeding. The stock should be placed in a small lot or open shed and fed with whole corn in deep wide troughs, which should be four feet across and eighteen or twenty inches deep, and raised from the ground so that the sides shall be three feet high. The stalks may be thrown into these troughs as they come from the field; or the fodder may be cut up, and may be continued as long as the stalks are soft. After this, if stabled, they should be fed with corn from the shock, with the addition of mill feed each day. Besides this, Hungarian grass and wheat straw should at all times be kept within their reach for the sake of providing a variety of food, for the greatest success depends upon keeping up a good appetite by constant, regular feeding. During the second summer, if soiling be practi- cable, a large amount of food may be saved by adopt- ing this plan, for at this age mules are very restless and uneasy, and are constantly roving about, and thus destroy more food than they consume. By giving them a regular feed in a good lot which is sufficiently large for exercise, they will make a better growth and are less liable to the injuries to Grain or mill feed should be provided, at least through that part of the summer when flies are troublesome, if not, indeed, throughout the season; otherwise, they will not consume enough food to keep them in good condition. The second winter the same treatment is required as in the first, but as they are older, corn alone will answer for their food, because it is desirable to push them forward for an early market when they have become two years old. During this period it is necessary to watch their feet carefully, because while we are pushing the animal to an early maturity the lower part of the hoof is often disfigured, because its.growth is in ex- cess of the wear, and will require to be pared off. SECTION VII.—TRAINING TO LABOR. In breaking mules for farm use, it is best to begin when they are coming two years old, and by using them at light work during the third year they will have a quicker step than if they were allowed io at- tain their full maturity and then set at once to heavy work, The first lesson for the mule-trainer, before attempt- ing the management of these animals, is to learn to govern himself; and the sooner the barbarous custom of choking a mule almost to suffocation is abolished the better. By this treatment the animal suffers a shock, both mental and physical, that in many cases injures the constitution of the animal without con- ducing to its proper training. The mule shou'd be led or driven into a confined stall or stocks, from which he cannot by any possi- bility escape; in a very short time he will cease struggling; gentle handling with quiet, soothing words will soon give him confidence when the gears or harness may be put upon him. The company of his mate, if he have one, or the presence of another animal, with which he is to be worked, aids in alle- viating his fears. Avoid the possibility of his break- ing away when released, for success depends upon the result of this first effort and the impression made upon him. After being hitched to the wagon the trainer should endeavor to repress too great eagerness in the animal, lest, by being overtasked, he become discouraged. By kind treatment mules may be rendered the most docile and affectionate creatures among our domestic animals, and will often ee ee 2 Bis ose FARMERS’ STOCK BOOK. 115 show more intelligence in some respects than the horse. CHAPTER XVI. PARASITES OF TUE HORSE. SECTION I.—FLIES AND MOSQUITOES. Flies are among the most distressing torments of all our domestic animals, and of none more so than the horse. In all the prairie regions of the west stock must be fully protected from them, by covering or other means, as to the working teams, and past- ures must be provided with dark shelter where the stock may retire during the heat of the day and when the weather is sultry and dull. EAR FLIES. In the openings and about groves the little black ear flies, or deer flies, as they are called, are particu- larly annoying, being especially poisonous. As a guard against these the head and neck must be especially protected, since they render active, nervous horses frantic. The many preventives said to ward off the attacks of flies and mosquitoes we have found not practically available. There is but one sensible protection agaivst either biting flies or mos- quitoes. That is to fully cover the animal with thin clothing. The cost for a team will be repaid in a week’s use. The little black house flies which appear late in the summer are equally distressing as the earlier ones, and the same means of protection must be used against them. SECTION IIl.—SKIN PARASITES, LICE, ETC. It should be unnecessary to write upon lice and all that class of parasites sometimes infecting animals. They are the result in nine cases out of ten of want of cleanliness and care. It is true a stable may become infested from strange animals being kept there or from lousy fowls roosting near. Yet this again may be prevented by care. If a stable becomes infested with poultry lousiness, or with the mange insect, it must be thoroughly cleaned. Take out everything having life; clean outall litter of every kind; thoroughly wash all surfaces and crevices with the dilute carbolic acid of gas works: then close all orifices tight and fumigate thoroughly with the smoke of burning sulphur or tar; afterward white- wash all surfaces with lime wash, thinned down with the dilute carbolic water of gas works. MANGE INSECTS. Mange is produced by a minute insect which bur- rows in the cuticle of the skin. The test for mange is to scratch the mane at the roots, when the horse will stretch out his head and open his lips in the enjoyment of this relief. The remedy is to thoroughly wash every part of the animal in warm carbolic soap-suds and _ thoroughly cleanse the animal with comb, brush and _ whisk when dry. Then make the following wash by measure: f Animal glycerine, one part; / creosote, one-half part; oil of turpentine, one part; oil of juniper, one-half part. It will require about one and one-half pints to be thoroughly worked into every nified. part of the horse’s coat. Let two clear days elapse. Then again wash the animal with the warm soap-suds as before directed; keep in a warm place until dry, then again clean and apply the wash once more. At the end of two more days repeat the washing with soap-suds, dry and again clean. The person who attends the animals must not come near the others until fully disinfected, and every article used about the horses must be thoroughly cleansed and fumigated, and for the reason that mange is intensely infectious. Mange Insect, Highly Mag- THE HORSE LOUSE. To rid colts of the horse louse when found, a decoction of two ounces of stavesacre seed to a quart of water, applied to the infested parts when cool, will rid them of the vermin; but the animal must be so tied that it cannot lick the parts. Tn ordinary cases two ounces of Scotch snuff, inti- mately mixed with six ounces of lard, will suffice. Rub the ointment thoroughly into all the affected parts. The surest plan for destroying lice is a decoction of tobacco. It is apt to make the animal very sick if applied thoroughly, but it soon recovers and with- out serious consequences. A tobacco wash may be made by steeping two pounds of rough tobacco in three gallons of hot water for two hours. When cold apply with a sponge so as to thoroughly wet the skin. If nits are present a second application at the end of two days may be necessary. 116 THe KFARMEHRS’ STOCK BOOK. We have classed mange among the external para- sites. These insects, as heretofore stated, do really burrow in the cuticle, and one species rather deeply. The same may be said of the itch insect in man, but they are all cured by external applications, as is the scab insect in sheep. ABOUT EXTERNAL PARASITES GENERALLY. All animals are subject to lice, and every genus have particular species. insects. There are three mange Two, dermatophagus equi and dermatocop- tes equi burrow on the surface and are more easily destroyed than the species sarcoptes equi. This latter burrows in the deeper layers. Lice, on the con- trary, live on the surface. The true lice infesting the horse are the hen louse, the blood-sucking louse of the horse and the bird louse. They are all called acari, and the hen louse approaches nearer to the contagious mange insect than either of the others. RING-WORM. There is another parasite disease of the skin, ring- worm, caused, not by an insect, but by a fungus (vegetable parasitic growth), which arises from bad care and bad feeding. It is contagious, and when found no time should be lost in eradicating it. There are two forms, the common ring-worm and another which forms the scab in the center, after the ring has receded. The best means of eradicating is to wash the part thoroughly in suds of carbolized soap, and then to paint the part with iodine. SECTION III.—PARASITES UNDER THE SKIN. The only parasite we know which hatches and matures under the skin is the larve of the horse gad fly,common in England, but rare in this country. A gad fly is common in cattle and their work pro- duces warbles. The egg hatches, burrows under the skin, while it grows, living upon the pus formed, changes to the pupa state, and emerging becomes the perfect sect. A lump is formed over the habita- tion. the two thumbs. If the breathing hole is too small it may be enlarged with a lancet or knife blade, so that under pressure the larve will ‘ pop out.” The gad fly is not largely found in pastures, and is more prevalent south than north. SECTION IV.—INTERNAL PARASITES. The internal parasites of animals, occupying the stomach and bowels, are many, but instead of being a positive injury, they are now known not to interfere with the animal economy seriously, except they be of When found squeeze the part strongly between the migratory kind, as trichine of swine, liver and kidney fluke of sheep, ctc., always difficult to man- age, even by the professed veterinarians. If suspected competent advice should always be sought. Bots, the tape-worm, and intestinal worms, may all be treated by the farmer when they occur in suzh num- bers as to require attention. BOTS. This is the larvee of an insect which lays its eggs upon the hairs of the legs and flanks of the horse, from which they are licked and swallowed. They attach themselves to the coats of the stomach, and unless present in such numbers as to interfere with the assimilation of food by the horse, they do no injury. Rubbing the eggs off by hand, or clipping the hair of the parts isa preventive. Their presence is known by the horse turning up his upper lip, in the spring, and by the edges of the tongue appearing red and fiery. Another species of bot fly deposits its eggs on the hairs of the lips and under the jaw, from whence they drop into the food and are swallowed. Animals kept in the stable are not subject to bots, unless they have run to grass the previous summer. The insects resist alike strong acids, alkalies, nar- cotics and mineral poisons. When nearly grown they may be expelled by giving one drachm of sul- phate of copper daily for three days. At the end of this time give four drachms of aloes. Repeat both prescriptions at the end of a week, if necessary. From what we have stated it may be remembered that bots cannot be expelled by strong medicines, during the growing state. When mature they let go their hold of the stomach and pass off naturally. TAPE-WORMS. Three species of tape-worm have been found in colts, and also in full-grown horses. very link of the tape-worm is a distinct creature and capable of propagation. The eggs are found generally in the feces of canine animals. When these are deposited on pastures they may be taken with the grass. Prob- ably the following is as good a vermifuge for tape- worms as any: For a full grown horse pour three quarts of water upon one pound of quassia chips. When cold strain, divide into four doses for the full grown horse. To a dose add four ounces of turpentine, blended with yolk of egg, to cause it to mix, and add one seruple of powdered camphor. Give a dose each day for four days. The proportional dose, according to age THE FARMERS’ STOCK BOOK, of animal, of turpentine and which will apply to the | other ingredients, is as follows: Colt, a foal, two drachms; colt three months old, half an ounce; colt six months, one ounce; colt one year, one ounce and a half; coit two years, two ounces; colt three years, three ounces; colt four years and upwards, four ounces. The small intestines of the horse are sometimes infested with a large worm (lumbrici) which some- times enter the stomach. Whien pre- sent in considerable numbers the horse will be found to rub his nose. The appetite will be ravenous, and a whitish exudation will be found at the anus. The best general vermifuge is in the following formula: Sulphate of iron, one drachm; tartar emetic, Lumbricusorin- one drachm; linseed meal, two testinal worm, 4 uusal size. drachms. Mix, form into a ball with molasses and give a dose morning and even- ing for a week. At the end of that time give at one dose, spirits of turpentine, one ounce; raw lin- seed oil, one pint. If necessary repeat the whole formula at the end of three or four weeks. PIN- WORMS. The small pin-worms may be ejected in the same way, but they lie so low, often in the last bowel near the anus, that they are better met with injections. The following will be a good injection, to be repeated every day for a week: Oil of turpentine, two drachms; raw linseed oil, one pint. It will be better to aid the injection with a purgative given on the fourth day. Form into a ball, with molasses, the following: Sulphate of iron, one ounce; aloes, four ounces. ‘The pin-worm is less than one-fourth the size of the intestinal worm. CHAPTER XVII. COMMON DISEASES AND TREATMENT. SECTION I.—CONTAGIOUS DISEASES. Contagious diseases are those that may be spread by the contact of one infected individual with others. We have already treated of mange, a parasitic infec- tion. The principal contagious diseases to which the horse is liable are glanders, bud or button farcy, charbon or malignant typhus, and strangles or colt distemper. GLANDERS AND FARCY. Kither of the two first, glanders or button farey, once established, the only thing is to kill, bury deeply, and thoroughly disinfect every pertion of the stable, and to burn all clothing. There is no known cure, and the disease being communicated to man is more quickly fatal than in the horse. THE TEST FOR GLANDERS. The sure test for glanders is shown in the opened nostril of the horse, given in the cut, showing the ulcerous spots on themembrane. The primary discharge, early in the disease, is a thin, watery flow from one nostril; later, while retaining its clear appearance, it becomes of greater consistency. Then it changes to bad pus, from suppu- ration. The smell of glanders is less pungent than that of gleet, but more sickening, and itis deadly. When the disease has progressed as we have shown, it soon terminates in general ulceration and death. We have also described the incipient ul- AN ‘ceration in the nostril. If glanders S is suspected, the state veterinarian, if there is one, should be sent for at once. If there is none appointed send for thorough veterinarian. Avoid Berek quacks and their cures. There is no cure. The same remarks will apply to farcy. CHARBON—SPOTTED FEVER OR MALIGNANT TYPHUS. In its malignant form charbon isinfectious. It is loathsome and quickly runs its course. Fortunately it israre in the United States. It is supposed to be caused by blood poisoning, and usually follows pneu- monia, influenza, catarrhal fever, ctc. The form exhibited in cattle, sheep and swine is more serious than in horses and the disease should be treated by a competent veterinarian. STRANGLES OR In its light form strangles is not serious, but yields kindly to good nursing, warm clothing, hot fementa- tions or poulticing of the parts, with, in addition, an ounce of saltpetre in the water daily. Rather scft but nourishing food should also be given. In its malignant type nursing and supporting the strength of the animal are absolutely necessary to success. Farey Buds on Inside of Thigh. The Secondary a Stage of glan- COLT DISTEMPER,. 118 There must in no case be given purging or lowering medicines. In fact the whole treatment consists in producing and favoring the discharge of the abscess. It is the worst possible thing in itsearly stages to try and “scatter” it. It is apt to result in blood pois- onipg. In the early stages of the disease the animal is dull and has a slight cough. There is running from the nose and mouth, quickened pulse and rapid breathing. In its more alarming type the swelling is rapid and serious, with filling of the mouth and throat, and often symptoms of strangulation, added to great difficulty of breathing, with loud blowing and much distress. As a stimulant for simple strangles the following will be found good: Spirits of turpentine, 2 parts. Laudanum, 1 part. Spirits of camphor, 1 part. with a brush until intervals keep the Apply this three times a day soreness is produced. In the Hight Tailed Bandage. parts warm with flannel held in place by means of an eight-tailed bandage. If the swelling rise kindly it may be lanced, when you can plainly determine that the pus has formed, by the fluctuating feeling under the skin. But unless it is painful let it break itself. Ifthe bow- els are costive re- lieve with injec- tions. (Give no purgatives). Tep- id water or salt and water of a temperature of ninety-six degrecs will do, During convalescence cod liver oil, three to four ounces at a dose, twice a day, may be given. Or if then there is a tendency to scrofula, give the following: Cod liver oil, 2 ounces. Todine, 20 grains. Shake thoroughly in a pint of new milk and give before the food twice a day. If the ulcers are not real, and show proud flesh, touch them with lunar ; Fastening of the Bandage. THE FARMERS’ STOCK BOOK. caustic, or apply powdered burnt alum. Or, if pre- ferred, the part may be dressed with the following: 1 drachm. 1 ounce. Iodide of mercury, Lard, Grind thoroughly, spread as a plaster, and apply. When the strangles are malignant apply to a compe- tent veterinarian, since the complications require definite knowledge and special treatment. ; SECTION Il.—EPIDEMIC DISEASES. Epidemic diseases are those pervading a wide extent of country, the infection being supposed to be in the air or due toatmospheric causes. If confined to a locality it is said to be epidemic. Influenza, for instance, may be endemic, or when spread over an extensive region of country it may be epidemic. INFLUENZA, PINK-EYE OR CATARRHAL FEVER. The general-symmptoms are: Weakness and stupid- ity; local swellings; heat and pain in the limbs; loss of appetite; rapid wasting; every part of the body is diseased. The following symptoms are some- what uncertain: Pendulous head; short breath; inflamed membranes; swollen lips; dry mouth; en- larged eyelids; copious tears; sore throat; tucked-up flanks; compressed tail; filled legs; big joints; lame- ness and hot feet. Auscultation (listening at the chest) may detect a grating sound at the chest, or a rattling or rumbling sound immediately within the windpipe. When the last is audible there is always a copious discharge. Sometimes one foot is painful; purgation has been seen, but constipation is gener- ally present, and the horse usually stands throughout the disease. Always suspect influenza when it is in the neighborhood, and the membranes are yellow or inflamed. TREATMENT OF INFLUENZA. In pink-cye, or epizootic, as itis sometimes called, its serious epidemic form, besides the general symp- toms noticed, the pulse will be quick and weak —fifty to sixty per minute. There willbe a short, dry cough and hurried breathing. The pulse later will rise to eighty or ninety per minute, the breathing to forty or fifty per minute and the temperature of the body will reach to 104 and 105 degrees Fahrenheit. Warm clothing, soft, nourishing, cooked food, the most careful nursing, and a warm well ventilated stable will be worth attending to if you would save your horse. Every horse in the stable or on the farm is liable to be attacked. If possible send for a veterinarian. THE FARMERS’ SsTOcK BOOK. If not, avoid all depleting medicines. Sustain the strength by all possible means. If the bowels refuse to move, give injections of warm water or linseed oil. Tonics and stimulants are good. A good tonic would be: Carbonate of ammonia, 2 ounces. Powdered gentian, 2 ounces. Mix with linseed meal and molasses into eight balls. Give one night and morning. If the cough is distressing prepare the following: Extract of belladonna, 3 ounce. Powdered opium, 2 drachms. Powdered camphor, 3 drachms. Powdered licorice, 2 ounces. Molasses, 4 pint. Mix thoroughly and smear a spoonful well back on the tongue twice or three times a day with a smooth wooden spatula. A proper anodyne and soothing draught will be composed of Sweet spirits of ammonia, 2 ounces. Solution acetate of ammonia, 2 ouuces. Extract belladonna, i drachm. To be given in a pint of water as may seem to be needed. Only soft, nourishing food should be given, and it will be a good plan to dissolve half an ounce of salt- petre in a pail of water once a day for drink. If necessary this may be increased to an ounce. To allay the cough, sore throat and catarrh give as a dose, two or three tines a day, the following: Todine, 20 grains. Iodide of potassium, 1 drachm. Sweet spirits of nitre, 2 ounces. Water gruel, 1 pint. If good nursing is given, and the air of the stable is kept pure (free from stable and animal odors), there should be small loss from the epizootic. Recovery is sometimes slow, and complicated with several local affections. These must be mct if they occur. All catarrhal diseases and all colds may become epidemic. As a rule, however, they are local in their character and will be treated as such. ‘The series of cuts show the magnified fungus forms found in the mucus of a horse with influenza. See Figs., 1, 2, 38,4and 5, page 120. The figures relate to specific conditions not interesting to the general reader. SECTION II.—GENERAL DISEASES. We propose only to designate some diseases of which horse owners can understand the symptoms, and carry the animal through to a permanent cure. We place pneumonia or inflammation of the lungs first, 119 and for the reason that simple cases may be treated; but in this, and indeed every serious disease, a veter- inarian should be consulted if there is a competent one near. INFLAMMATION OF THE LUNGS. Whatever may be the cause of inflammation of the lungs, or pneumonia, hard driving and a sudden chill after, or any of the various causes that produce it, congestion is followed by inflammation. The disease must be promptly met. The earlier symptoms are rapid pulse, seventy or eighty beats per minute, tem- perature high, 103 to 104 or more degrees, according to the violence of the attack. The breathing is not rapid at first, but as the disease progresses it increases in rapidity. A sure sign of pneumonia is detected by applying the ear behind the shoulder (called aus- cultation). Healthy lungs give a soft, murmuring sound. In pneumonia there will be a fine crackling sound, like the indistinct rustling of silk. So also when the disease has progressed so a3 to more or less fill the lungs, instead of the resonant sound heard in health, upon tapping the chest with the back of the hand the sound will be dull. These are sure signs of pneumonia. Professor Williams has given such careful rules of action in pneumonia that we reproduce them. They are as follows: Place the animal in a well ventilated loose box, but where the air 1s not too cold. Clothe and wrap the body, extremities and head in suitable, but uot too heavy cloths. Give it as much water as it will drink, adding to the water, if there is much fever, about an ounce of nitre or 20 or 39 drops of tincture of aconite to the bucket full. If the bowels are bound, loosen them by injections of oil or warm water. — Tf there is much weakness, give two draclims cach of carbonate of ammonia and camphor, in the form of a ball, twice daily. Let the food be simple, laxative, cooling and nu- tritious, as bran, boiled linseed meal, good hay, or cooked carrots or turnips. If moderate diarrhcea or profuse staling come on they are on no account to be checked, as this is an effort of nature to throw off the disease. If there is great exhaustion, moderate doses of whisky may be given, but there is no use of pushing them, unless their good effects are soon seen. THE FARMERS’ STOCK BOOK, THE FARMERS’ STOCK BOOK. 121 (A gill of whisky in a pint of water is a moderate dose, to be increased to half a pint if necessary.) To reduce febrile symptoms in the early stage of the disease, the following will be indicated, repeating every two honrs until the fever abates: Sweet spirits of nitre, 1 oz. Solution of acetate of ammonia, 6 oz. Rain water, 6 oz. Later, if there isa strong pulse and great oppres- sion of the lungs, give every two hours, commencing with the least dose, twenty to thirty drops of tincture of aconite in water; or, give one or two drachms of tincture of veratrum in water every twohours. But as soon as their depressing influences are noticed in the pulse, sweats, trembling and anxious eye, dis- continue at once. COUGHS, COLDS, CATARRHS, SORE THROAT, ETC. All this class of diseases are relieved by good nursing and simple remedies. A cough is one of the attendants of all affections of the throat and lungs and should be treated accordingly. ‘A cold in the head is catarrh. The symptoms are sneezing, running at the nose and eyes, with redness of the eyes and lining merabrane of the nose. There is slight fever, weakness and dullness. The dis- charge is thin and colorless at first, but later becomes yellow. In the chronic stage the discharge becomes offensive. The remedy is to place the animal in a well ventilated stable, and keep warmly clothed in winter, and in summer free from irritation by flies. Give an ounce daily of saltpetre dissoived in the drinking water. Good nursing will generally effect acure. As an assistant the following will be useful. Extract of belladonna, 1 drachm. Powdered camphor, 1 drachm. Mix and make into a ball and give twice a day if necessary. If the fevcr runs high give, in half a pint of gruel, 2 drachms. 2 drachms. Spirits of ammonia, Ether, These remedies should be given each night and morning according to the symptoms. [If there is a sore throat, it may be fomented with warm water, or apply a bread and milk poultice with a little mus- tard added. For the discharge inject into the parts daily, for three or four days, of the following: 2 drachms. 4 pints. Sulphate of zinc, Tepid water, As the symptoms abate, to improve the appetite, make into eight balls with linseed meal, and give one ball night and morning of Carbonate of ammonia, 2 02. yentian, powdered, 2 OZ. The injection recommended will be proper also in cases of nasal gleet. BRONCHITIS OR CHRONIC COUGH. The cough is at first dry and ringing, but later hoarse and loud. The animal is dull and listless, often with high pulse. There is thirst, the head is carried low and a ropy mucus drops from the mouth. Asa rule the bowels are constipated and the urine high colored. When the disease is likely to prove fatal the breathing increases rapidly, a bloody froth runs from the mouth, and the animal dies in convul- sions. Sustain the animal’s condition with good care, nursing and soft, nutritious food, so long as he ean take it. While the cough remains ringing, give a full dose of opium, or preferably, say, one-half drachm, repeated every four hours until four doses have been given. -Later, to soothe and relieve the cough, give three times a day the following dose, made into a ball with linseed meal: Carbonate of ammonia, 1 drachm. Powdered camphor, il - Extract of belladonna, aL < Allay fever with half ounce doses of nitre in the water once or twice daily, or use sweet spirits of nitre in the water, say, two ounces, twice or three times a day. Relieve costiveness by injections of linseed oil, or tepid soap-suds. CHRONIC COUGH. As an external remedy, to be rubbed on the throat and windpipe once in ten days, use the following: Croton oil, 15 to 20 drops. Glycerine, 1 0z. Sometimes a chronic cough is relieved by a blister on the chest. A fly blister, however, is not the best in this case; use the following: Croton oil, 1 drachm. Sulphuric ether, 10 drachms. Alcohol, 10 Apply with light friction, so that it fairly enters the skin. A chronic cough is sometimes difficult to deal with. Hence we give a number of formulas; if one fails another may reach the desired end. Prof. 122 THE William’s prescription, in connection with a blister to the breast, is: Prussic acid (dilute), 40 to 60 drops. Nitre, Woz Bi-carbonate of soda, 1 oz. Water, 1 quart. Give this amount twice a day with careful nursing. As a good solution to allay the violence of the cough, prepare the following: Nitre, A drachms. Powdered opium, 2 drachms. Prussic acid (dilute), 1 drachm. Mix in a pint of linseed tea and give half an ordi- nary tumbler full three times a day. Another good mixture for chronic cough is: Powdered camphor, 1 drachm. Extract belladonna, 1 drachm. Sweet spirits nitre, 2 oz. Givein a pint of cold gruel several times a day. It will be found useful in the earlier stages of cough and sore throat, especially when there is some fever. In obstinate cough, give twice a day in a pint of rain water or milk, the following: Solution of potash, 1 drachm. Linseed oil, PVA Molasses, 1 oz. Or give the following: Tar water, 3 pint. Lime water, % pint. Powdered squills, 1 drachm. SORE THROAT. Inflammation of the ming membrane of the upper part of the throat or windpipe is usually accom- panied with more or less fever, cough and difficulty of swallowing. It often runs into dangerous com- plications. It is called laryngitis when the larynx is affected, or pharyngitis when the pharynx is compli- cated, but when one of these organs is affected, the other generally is. When the disease has fairly taken hold there is difficulty in administering rem- edies. Hence the treatment should be prompt to be effective. In its acute and severe forms, the disease ig dangerous. The symptoms are rapid and difficult breathing, the inspiration being longer than the res- piration; the sound of the breathing is hoarse; the nose is protruded; the expression of the countenance is distressed; the eyes protrude and are watery; the cough is hoarse and rasping, the animal stamps his feet and is excited; the ears are cold and there are culd sweats on the body and legs. These are aggra- FARM HRS’ SDPOCGEK “BOOK. vated symptoms. When these appear, the ireatment must be prompt. Foment the throat with cloths wrung out of hot mustard water. It is better to send for a surgeon at once, since strangulation is apt to ensue, and tracheotomy, an opening through the neck into the windpipe, may have to be per- formed, for the insertion of a tube to breathe through. The animal may not be able to swallow, and then the following, to be smeared on the tongue, will be indicated : Carbonate of ammonia, 1 drachm. Powdered camphor, 1 drachm. Extract of belladonna, 1 drachm. Mix with molasses and lay it well back on the tongue from ‘ime to time. Or take: Powdered chlorate of potash, 4 oz. Powdered guaiacum, 1 oz. Molasses, $ pint. Mix, and lay some of it several times a day on the tongue with a wooden spatula. If the animal can swallow, and is feverish, give, repeating three or four times a day, the following: Powdered ipecac, 1 drachm. Solution of acetate of am- monia, 1 oz. Mix in a pint of cold linseed tea. In the lighter attacks, if steaming the nose over a bucket of hot water is fought against, soak soft hay in boiling water, apply to the throat and fix with the eight-tailed bandage. The clothing must be warm, the legs should be bandaged and stimulated by friction, and plenty of gruel should be kept before the animal, and changed three times a day at least. The food, when the animal will eat, should be soft and succulent. Roaring, whistling, and various chronic complications arise from laryngitis. If chronic, the difficulty must be met by palliative means only. A useful embrocation for the throat, to be rubbed in daily, is: Oil of turpentine, Solution of ammonia, Olive oil, Equal parts of each. Mix thoroughly by shaking before using. A medicine to be laid on the tongue several times a day, is: Tincture of myrrh, 2 OZ. Camphor mixture, 4 oz. Honey, 6 oz. Stir all thoroughly together. _ THE FARMERS’ STOCK BOOK, HEAVES, BROKEN WIND OR ASTHMA. This is produced by bad food, chronic indigestion and a variety of other causes. Chronic, it is incura- ble, and the animal must be put only to slow, light work. The treatment must be palliative. It is caused by the rupture of the small cells of the lungs. Mild, recent cases may be cured by turning to grass where the animal has access to the rosin weed or compass plant or other resinous weeds of the prai- ries. Dr. Law has been successful in the treatment of this disease with the following preparation: Fowler’s solution of arsenic, 1 oz. Extract of belladonna, 1 drachm. Tincture of ginger, » drachm. Use as a drench, mixed in a pint of water, daily, for one or two months. ROARING, THICK WIND, WHISTLING. These are all incurable, being the result of other diseases. _ Thick wind may be improved by giving a ball of the following once a day before feeding: Powdered nitre, 1 drachm. Powdered opium, 1 drachm. Powdered camphor, 1 drachm. Make into a ball with molasses and linseed meal. . The veterinary surgeon would treut many cases successfully, where the animal would pay the cost. LOCAL INFLAMMATION IN AND AROUND THE MOUTH. Dr. Tellor, in “Diseases of Live Stock,” has grouped and presented the followirg facts and treat- ment for various disabilities of a local nature: “The general symptoms which indicate that a horse has some painful swelling in the mouth are a champ- ing of the jaws, a return of his food to the manger without swallowing it, and a loss of condition in con- sequence. He is restless and uneasy, and sometimes there is a dribbling of saliva from the mouth. “The principal forms of these inflammations, with their proper names and treatment, are as follows: — “TAMPASS. “An active inflammation of the ridges or fleshy bars in the roof of the mouth, generally occurring in a young horse while shedding his teeth; sometimes occurring in older ones from overfeeding. “The ‘bars’ swell so much that sometimes they project below the level of the nippers, and are so tender that all hard and dry food is refused. “The proper treatment is to scarify the bars with a sharp lancet; and should this not reduce the swell- ings promptly, they should be touched with the stick of nitrate of silver, or swabbed with a strong solution every day until they disappear. we here take occasion to impress upon horse owners never to allow burning of the mouth of the horse with the bit iron, for lampass or any inflammation of the surfaces. It is brutal So and practiced only by The Barbarous Practice of burn- ignorant quacks, or by ing the Mouth for Lampers. persons misinformed of the true nature of the affec- tion. Common sense will show to intelligent men that simple inflammation of the bars of the mouth, often produced from teething, or local causes con- nected with the teeth, is not assisted by the barbar- ous practice as shown in the cut. In this connection “VIVES. “These are chronic enlargements of the glands of the lower jaw, encroaching on the cavity of the mouth. They are liable to become tender and to discharge in the mouth. “The treatment is by applying to the skin over where the swelling can be felt, an ointment of bin- iodide of mercury, one drachm of the biniodide to the ounce of lard, repeated daily until a free secre- tion from the skin is established. This will nearly always disperse them. Or they may be painted with tincture of iodine; or a tartar emetic ointment may be used, as :— Tartar emetic, 2 drachms. Olive oil, 1 drachm. Lard, 1 oz. Rub together the tartar emetic and oil until smooth, then add the lard. For a pustulating ointment. “BARBS AND PAPS. “By these and other names are known the swell- ings caused by obstructions of the ducts of the sali- vary glands. Their position indicates their origin. “The treatment is by an incision over the swelling with a sharp pointed knife, or by holding a pencil o nitrate of silver against it every day for a moment or two. The horse should have a moderate dose of a laxative medicine (three or four drachms of aloes), and his food be changed for a time. 124 THE FARMERS’ STMOCIZ BO OEE. “TENDER AND BLEEDING GUMS. “In young and scrofulous, and in quite old horses, it is not unusual to find the gums swollen, and to the touch sofi, spongy and bleeding easily. Such horses have usually wide spaces between the teeth, which are found to be full of partly decomposed food. “As the act of mastication is painful, the animal performs it imperfectly, which becomes visible in his deteriorated condition, as well as by an inspection of his dung, which will consist in part of half digested food. The breath is unpleasant and signs of indigestion are present. “The matter lodged between the teeth should be removed every day with water and a properly constructed brush; afterward the parts should be washed with a solution of chloride of lime (an ounce to the pint). A spoonful of the following should then be smeared on and around the teeth: Powdered chlorate of potash, 2 drachms. Honey or molasses, 2 OZ. Mix. “The space between the tecth can then be filled with gutta percha filling. “When, however, in very old horses, this condition is the result of natural decay of the processes of the gums, it can only be alleviated by cleansing the teeth and giving soft food of an easily digestible character. “DECAYED TEETH. “The teeth in the horse which are liable to decay are the molar or double teeth. The decay may attack the crown of the tooth, its neck or its fang. “These may be briefly arranged as follows: “1. Pain in eating as shown by ‘quidding,’ that is, throwing back from the mouth masses of half chewed food. “9. Flow of saliva, ‘dribbling’ or ‘slobbering.’ “3. Swelling of the gum, redness, and pain around the diseased tvoth. “4, Presence of a black spot upon it. “5, Sharp pain when the tooth is smartly rapped. “5. A fetid, sometimes excessively foul breath. DISORDERS OF THE TEETH. The only treatment is to remove the decayed tooth. Animal dentistry has not as yet gone far in fill- ing to preserve decayed teeth. It has, indeed, been done, the gutta percha filling being used; and there are reasons why, in a young and valuable ani- mal, it would be far better than extraction; but to fill the teeth properly is a delicate task; and if done improperly, the result is worse than removal. The chief objection to extraction is that the cor- responding tooth of the opposite jaw increases in length and becomes an object of serious annoyance. It must be periodically examined ever after, and when it encroaches beyond its neighbors it must be rasped back to their level. TOOTH COUGH. “ Horses at four years old are very subject to a dis- tressing paroxysma] cough. The animal will some- times cough twenty or thirty times without stopping. The sound of the cough is loud, sonorous and pro- longed. ““The cause of this cough is an irritation of the mouth, extending to the throat, brought on by the cutting of the sixth molar tooth, which is the one standing last in the row, and the replacement of the third temporary molar by its permanent substitute, both of which occur at this age. «With the cough there may be associated some diarrhea, indigestion and loss of condition from the difficulty in chewing the food properly, and the irri- tation it consequently causes. «Treatment consists largely in dieting; hay, not much bran; grass, if in season. The mouth should be washed in some cooling mixture, as: ez. 1 pint. Borax or alum, powdered, Water, “Internally, a moderate laxative should be given if the bowels are disordered, so as to cleanse them from the half masticated food, and a daily dose of bicarbonate of soda, say one ounce, in the water.” INFLAMMATION OF THE BOWELS AND COLIC. It is nesessary to present these diseases together, since the symptoms of one mustin no event be taken for another. These have both been stated so intelli- gently by Stonehenge, in “‘ The Horse, in the Stable and in the Field,” that we append them: INFLAMMATION OF THE BOWELS.—PERITONITIS AND ENTER- ITIS. There are two divisions of the abdominal serous sac, one of which lines the walls of the cavity, and the other covers the viscera which le in it. In human medicine, when the former. is inflamed, the disease is termed peritonitis, and when the latter is the subject of inflammatory action it is called enter-_ itis. But though in theory this distinction is made, in practice it is found that the one seldom exists THE without the other being developed to a greater orless | extent. Veterinary writers have generally taken the nomenclature adopted in human anatomy and path- ology, but in regard to the inflammations of the bow- els they define peritonitis as inflammation of the peri- toneal or serous coat, and enteritis as inflammation of the muscular coat. My own belief is, that dur- ing life it is impossible by any known symptoms to distinguish the exact locale of any inflammation of the bowels but that of their mucous lining, which will presently be described, and that wherever the actual serous covering of the bowels is involved the muscular fibers beneath it will be implicated, but that the serious and fatal symptoms manifested in such cases are not dependent upon the latter, but are due entirely to the lesions of the serous coat. I have examined numberless fatal cases of supposed enteritis, and have uniformly found signs of inflam- mation of the serous investment, sometimes impli- cating the muscular fibers beneath, and often extend- ing to the peritoneal lining of the walls of the abdo- men, but I have never yet seen marks of inflamma- tion in the muscular tissue without their serous coy- ering being affected to a much greater extent. I believe, therefore, that the distinction is erroneously founded, and that, theoretically, the same definition should be made of the two diseases as is in use by human pathologists, though, practically, this is of little importance. There is no well made out inflam- mation of muscular tissue (except that of the heart) in which the symptoms are so urgent and so rapidly followed by a fatal issue as in the latter stages of the disease described under the head enteritis. ‘The next stage,” says Mr. Percival, “‘borders on de- lirium. The eye acquires a wild, haggard and unnatural stare—the pupil dilates—his heedless and dreadful throes render approach to him quite peril- ous; he is an object not only of compassion but of apprehension, and seems fast hurrying to his end— when all at once, in the midst of agonizing torments, he stands quiet, as though every pain had left him and he were going to recover. His breathing be- comes tranquilized—kis pulse sunk beyond all per- ception—his body bedewed with a cold, clammy sweat—he is in a tremor from head to foot, and about the legs and ears has even a dead-like feel. The mouth feels deadly chill—the lip drops pendu- lous, and the eye seems unconscious of objects. In fine, death, not recovery is at hand. Mortification PARMERS i= AMOKep a= (Sep -ws has seized the inflamed bowel— pain can no longer be felt in that which a few minutes ago was the seat of the most exquisite suffering. He again becomes convulsed, and in a few more struggles less violent than the former he expires.” In continuation Stonehenge holds: Analogy would lead any careful pathologist to suppose that such symp- toms as these are due to some lesion of a serous and not a muscular tissue, and, as I before remarked, I have satisfied myself that such is really the case. I have seen lymph, pus and serum effused in some cases of enteritis, and mortification extending to a large surface of the peritoneal coat in others, but I have never examined a single case without one or the other of these morbid results. It may be said that so long as the symptoms are correctly described their exact seat is of no consequence; but in this instance it is probable that the ordinary definition of enteritis as an inflammation of the muscular coat may lead to a timid practice in its treatment, which would be attended with the worst results. I have no fault to find with the usual descriptions of the two diseases, or with their ordinary treatment, but I protest against the definition which is given of them. An examination of the cause of inflammation of the bowels is the only means by which the one form can be distinguished from the other. If it has been brought about from exposure to cold, or from over- stimulating medicines given for colic, the probability is that the serous covering of the intestines them- selves is chiefly involved; while if it has followed castration it may generally be concluded that the peritoneal lining of the abdominal muscles has taken on inflammatory action by an immediate extension from the serous lining of the inguinal canal, which 1s continuous with it. In each case, however, the symptoms are as nearly as may be the same, and without knowing the previous history I believe no one could distinguish the one disease from the other —unor should the treatment vary in any respect. The symptoms of peritoneal inflammation vary in intensity and in the rapidity of their development, but they usually show themselves in the following order: At first there is simple loss of appetite, dull- ness of eye, and a general uneasiness, which are soon followed by a slight rigor or shivering. The pulse becomes rapid, but small and wiry, and the horse becomes very restless, pawing his litter and looking back at his sides in a wistful and anxious THE FARMERS’ STOCK BOOK. manner. vated; the hind legs are used to strike at but not touch the belly; and the horse lies down, rolls on his In the next stage all these signs are aggra- back and struggles violently, The pulse becomes quicker and harder, but is still small. ‘The belly is acutely tender and hard to the touch, the bowels are costive, and the horse is constantly turning round, moaning, and regarding his flanks with the most anxious expression of countenance. Next comes on the stage so graphically described by Mr. Percival in the passage previously quoted, the whole dura- tion of the attack being from twelve to forty-eight hours in acute cases, and extending to three or four days in those which are denominated sub-acute. In the treatment of this disease, as in all those implicating serous membranes, blood must be taken largely, and in a full stream, the quantity usually required to make a suitable impression being from six to nine quarts. The belly should be fomented with very hot water, by two men holding against it a doubled blanket, dipped in that fluid, which should be constantly changed, to keep up the temperature. The bowels should be back-raked, and the following drench should be given every six hours till it oper- ates, which should be hastened by injections of warm water. Take of Linseed oil, Laudanum, 1 pint. 2 ounces. If the first bleeding does not give relief in six or eight hours it must be repeated to the extent of three or four quarts, and at the same time some liquid blister may be rubbed into the skin of the abdomen, continuing the fomentations, at short intervals, under that part, which will hasten its operation. The diet should be confined to thin gruel or bran mashes, and no hay should be allowed until the severity of the attack has abated. ABOUT BLEEDING. In this connection we wish to impress the advice pre viously given, that bleeding should not be resorted to unless it be that a competent veterinary sur- geon cannot be had. Itis desperate treatment and too often employed without necessity. The object of bleeding is to suddenly deplete the system, and re- duce blood pressure; reactionary effects follow, and if recovery ensues itis by again building up the system by natural means. ; To distinguish inflammation from colicis of the highest importance, and for this purpose it will be necessary to describe the symptoms of the latter dis- ease, so as to compare the two together. COLIC. In this disease there is spasm of the muscular coat of the intestines, generally confined to the cecum and colon. Various names haye been given to its different forms, such as the fret, the gripes, spas- modie colic, flatulent colic, ete., but they all display the above feature, and are only modifications of it, depending upon the cause which has produced it. In spasmodic colic, the bowels are not unnaturally distended, but in flatulent colic their distension by gas brings on the spasm, the muscular fibers being stretched to so great an extent as to cause them to contract irregularly and with a morbid action. Sometimes, when the bowels are very costive, irrits- tion is established as an effort of nature to procure the dislodgment of the impacted faecal matters, and thus a third cause of the disease is discovered. The exact nature and cause are always to be ascertained from the history of the case and its symptoms, and as the treatment will especially be conducted with a view to a removal of the cause, they are of the high- est importance. The symptomsin all cases of colic, by which it may be distinguished from the last described disease, are as follows: In both acute pain is manifested by stampiag, looking at the flanks, and rolling; but in enteritis the pain is con- stant, while in colic there are intervals of rest, when the horse seems quite easy, and often begins to feed. In both the poor animal strikes at his belly; but in the former he takes great care not to touch the skin, while in the latter (colic) he will often bring the blood by his desperate efforts to get rid of his annoy- ance. In enteritis the belly is hot and exquisitely tender to the touch, but in colic it is not unnaturally warm, and gradual pressure with a broad surface, such as thé whole hand, always is readily borne, and generally ‘affords relief. The pulse also is little affected in colic; and lastly, the attack is very much more sudden than in peritoneal inflammation. Such are the general signs by which a case of colic may be distinguished from inflammation of the bowels, but beyond this it is necessary to inves- tigate whether it is pure spasmodic colic, or produced by flatulence, or by an obstruction in the bowels. In spasmodic colic all the above symptoms are displayed, without any great distension of the abdo- men; and if the history of the case is gone into, it PRS ere rss FARMERS’ STOCK BOOK. 127 will be found that after coming in heated the horse has been allowed to drink cold water, or has been exposed in an exhausted state to a draught of air. In flatulent colic the abdomen is enormously dis- tended; the attack is not so sudden, and the pain is not so intense, being rather to be considered, in the average of cases, as a high degree of tneasiness, occasionally amounting to a sharp pang, than giving the idea of agony. In aggravated attacks the dis- tension is so enormous as to leave no doubt of the nature of the existing cause. Here also the spasms are often brought on by drinking cold water while the horse is in a heated and exhausted state. Where there is a stoppage in the bowels to cause the spasm, on qu’ stioning the groom, it will be found that the dung for some days has been hard and in small lumps, with occasional patches of mucus upon it. In other respects there is little to distinguish this variety from the last. The treatment must in all cases be conducted on a totally different plan to that necessary when inflam- mation is present. Bleeding will be of no avail, at all events in the early stages, and before the disease has gone on, as it sometimes will, into an inflamma tory condition. On the other hand, stimulating drugs, which would be fatal in enteritis, will here generally succeed in causing a return of healthy mus- cular action. The disease is indeed similar in its essential features to cramp in the muscles of the human leg or arm, the only difference being that it does not as speedily disappear, because it is impos- sible to get at the muscular coat of the intestines, and apply the stimulus of friction. As soon as a case is clearly made out to be of a spasmodic nature, one or other of the following drenches should be given, the choice being made in proportion to the intensity of the symptoms: 1. Sulphuric ether. 1 ounce. Laudanum, 2 ounces. Compound decoction of aloes, 5 ounces. Mix and give every half hour until relief is afforded. 2. Spirit of turpentine, 4 ounces. Linseed oil, 12 ounces. Laudanum, 14 ounce. Mix and give every hour until the pain ceases. 3. Aromatic spirit of ammonia, 14 ounce. Laudanum, 2 ounces. Tincture of ginger, 14 ounce. Hot ale, 1 quart. Mix and give every hour. Hot water should also be applied to the abdomen, as described under the head of enteritis, and if an enema pump is at hand large quantities of water, at a temperature of 100° Fahrenheit, should be injected per anum, until in fact the bowel will hold no more without a dangerous amount of force. In flatulent colic the same remedies may be employed, but the turpentine mixture is here especi- ally beneficial. The use of warm water injections will often bring away large volumes of wind, which at once affords relief, and the attackis cured. Some- times, however, the disten- sion goes on increasing, and the only chance of re- covery consists in a punc- ture of the cecum, as it lies high in the right flank, where, according to French veterinary writers, it may often be opened when greatly distended, without dividing the serous covering. The operation, however, should only he performed by an experienced hand, as it is one of great danger, and a knowledge of the anatomy of the parts concerned is required to select the most available situation. The point of puncture is indi- ated in the cut at the top of the patch (colon). If necessary to again puncture, it should not be at the former opening. Mark of Puncture in Flatu- lant Colic. The treatment of impaction must be completely a posteriori (by injections), for all anterior proceedings with aperient medicines will only aggravate the spasms. Injection of gallons of warm water, or of gruel containing a quart of castor oil and half a pint of spirit of turpentine, will sometimes succeed in producing a passage, and at the same time the spasm may be relieved by the exhibition at the mouth of one ounce of laudanum and the same quantity of sulphuric ether. If there is any tenderness of the abdomen, or the pulse has a tendency to quicken, it will be better to resort to bleeding, which alone will sometimes cause the peristaltic action to be restored in a healthy manner. The case, however, requires great patience and judgment, and as no great gnod can be effected, it is higbly necessary to avoid doing harm, which can hardly be avoided if the remedies employed are not at once successful. [Except in the most extreme cases bleeding should not be THE FARM HRS’ STROGAS BOOK. resorted to except by advice of a competent yeteri- narian.—ep. | When the urgent symptoms of colic in any of its forms are relieved, great care must be exercised that a relapse does not take place from the use of improper food. The water should have the chill taken off, and a warm bran mash given, containing in it half a feed of bruised oats, Nothing but these at moderate intervals, in the shape of food or drink, should be allowed for a day or two, and then the horse may gradually return to his customary treat- ment, avoiding, of course, everything which may appear to have contributed to the development of colic. To still further exhubit the importance of dis- tinguishing the symptoms as between inflammation of the bowels and colic we give the following tabulation from a competent English authority: SYMPTOMS OF COLIC. Sudden in its attack. Pulse rarely much quickened in the early part of the disease, but evidently fuller. Legs and ears of the natural temperature. Relief obtained from rubbing the belly. Relicf obtained from motion. Intervals of rest. Strength scarcely affected. SYMPTOMS OF INFLAMMATION OF THE BOWELS. Gradual in its approach, with previous indications of fever. Pu'se very much quickened, but small, and often scarcely to be felt. Legs and ears cold. Belly exceedingly tender, and painful to the touch. Motion evidently increases pain. Constant pain. Rapid and great weakness. : SCRATCHES, WEED, GREASE. These are names given to denote inflammation of the absorbent vessels, known among veterinarians as lymphangitis. When the inflammation of the lym- phatics, extending to the cellular tissue, becomes chronic, it produces permanent effusion and swelling of the hmb; sometimes the swelling extends from the hoof to the body, and in some cases the consti- tution is seriously impaired. The nostrils are di- lated, sweat rolls from the body, abscesses form, break internally and run along the skin. In less advanced stages the swollen limb is favored and held from the ground, and the inner surface is found swollen. There is heat, and tenderness to the touch, and often the glands will be greatly raised, swollen and lumpy. Simple scratches or cracked heels may lead on to this. Hence the time to combat the disease is in the early stages of the malady. For cracked heels, if bad, the animal must rest, at all events till the parts are improved. When slight, always wash them with tepid water and mild soap, upon the animal’s return to the stable; dry them thoroughly with soft cloth; then dampen them with the following: Animal glycerine, Falf a pint. Chloride of zinc, 2 drachms. Strong solution of oak bark, 1 pint. Bad State of Grapes, showing Grapes or Hairy Branches. Dissolve the zinc in water, mix, and use three times a day. Should sloughing and ulceration haye commenced, forbear all exercise; allow rest in the stable; give a few bran mashes, a little cut grass or similar food to open the bowels; but do not take the horse out, even for exercise. Ulceration is too irntable and painful and necessitates inaction for its relief. Appiy the following to the heels: Animal glycerine, 2 OZ. Permanganate of potash, % OZ. Water, 3 OZ. Mix, and apply six times daily. Or the following: “ Phosphoric acid, 2 oz. Creosote, 5 OZ. Water, 3 OZ. Mix, and apply six or seven times a day. Upon the ulceration being arrested, the last pre- scriptions may be discarded, and the first recipe re- sorted to; with these, however, it is always well to attend to the constitution. A drink, each day, com- posed of liquor arsenicalis, half an ounce; tincture of the muriate of iron, one ounce; water half a pint, should be given every night. This is upon the authority of Mayhew, and is among the best. Even upon the slightest attack of grease or scratches, the constitutional habit of the horse must be attended to. The form should be of such a nature as to keep the bowels somewhat loose. Bran mashes, roots, boiled THE food, and fresh, green grass will be indicated. may be necessary even to give a moderate purga- tive. If so, four drachms of powdered aloes and one drachm of calomel may be used, to be mixed with molasses and linseed meal to form a ball, and given as one dose. If there is a decided chill of the body, the following will be a good stimulant: Give one and up to two ounces of tincture of arnica, as the case may seem to demand, in a pint of tepid water. DECIDED GREASE. In the more serious stages, it may be necessary to give a tonic and alterative like the following: Liquor arsenicalis, 1 oz. Tincture of muriate of iron, 14 oz. Porter or ale, 1 quart. Mix, and give one-half at night, and the other half next morning. In the earlier stages of grease, wash thoroughly with castile soap and warm water; dry gently but thoroughly with soft cloths, and with a soft paint brush rub gently into the inflamed parts to fully dampen, but not wet them, of the following: Chloride of zine, Water, 30 grains. 1 pint. At the end of a quarter of an hour, apply a little glycerine over the whole to keep the parts supple; once a day will be sufficient to cleanse, to apply the lotion and the glycerine, unless there is considerable discharge. If the ulceration continues, increase the solution of zine up to forty, fifty or sixty grains to the pint of water. If the fungoid growth is extensive, and will not yield to this treatment, a veterinarian had better be consulted. In any case it must be re- membered that constitutional remedies must be used, as indicated, to bring the system into condition before the eruption can be cured. SECTION I1I.—INJURIES AND WOUNDS. Injuries are the most common form of disability to which horses are subject on the farm. The most usual of these are strains, bruises, contusions and wounds from sharp instruments. Strains and sprains arise from over distention of the muscles and liga- ments, causing great pain, often inflammation and sometimes permanent lameness. Wounds are divided into incised, contused, lacer- ated, punctured, and penetrating wounds. The late Dr. Dadd has given so accurate en account of tbe several varieties of wounds and their common sense FARMERS’ STOCK BOOK, 129 | . It | treatment that we reproduce the matter according to that authority. INCISED WOUNDS. Incised wounds are those inflicted by sharp instru- ments. On the human body they often heal with- out any subsequent inflammation, beyond what nat- ure sets up in the restorative process; but the diffi- culty in the horse is, that we can not always keep the parts in contact, and therefore it is not so easy to unite them. In many cases, after having been at the trouble to adjust by sutures the edges of divided parts, and when all seems going on favorably, the animal gets his head round, and tears the wound open afresh, so that our labor is all in vain. This puts a damper on healing by first intention. There are several other difficulties in the way of healing by this method, well knowa to anatomists. We shall just merely refer to the principal one, because it may satisfy the reader that some wounds had better not be sutured, for they put the subject to a great deal of pain for no purpose. Horses, as well as some other animals, lave a peculiar muscular arrangement under the skin, by means of which they can shake off flies and other foreign bodies; and it is owing to the facility with which they can jerk or move the skin that we often fail in uniting flesh wounds. Other obstacles are to be met with, both in relation to the size of the wound and as regards its anatomical direction. If the wound is scen immediately after infliction, and there seems to be the least probability of h Beplag by first intention, examine the part. If there be found neither dirt nor foreign body of any kind, the blood had better aut be In‘errupted Sutures. a, fastened washed off; for this is with white thread or silk; D, fas- the best healing mate- tened with silvered wire. rial in the world. The edges are then to be brought together by interrupted sutures, taking care not to include the hair between the edges of the wound, for that would effectually prevent union. Nothing more is needed but to secure the animal so that he can not get at it. If he is to be kept in the stable, without exercise, for any length of time, he had better be put on half diet. Pure air will not hurt him. CONTUSED WOUNDS. Contused wounds are generally occasioned by 130 THE FARMERS’ SDROCIEX LVidiokk, hooks, or some blunt body connected with the har- ness or vehicle. They generally leave a gaping wound with bruised edges. We have only to re- member that nature possesses the power of repairing injuries of this kind—of filling up the parts and covering them with new skin; all we have to do is, to attend to the general health of the animal, and keep the wound in a healthy condition. A usual applica- tion and a good one, is the compound tincture of myrrh. If the parts assume an unhealthy aspect, a charcoal poultice will rectify that. If such can not be applied, owing to the situation of the wound, dress it with pyroligneous acid. LACERATED WOUNDS. Lacerated wounds are generally in the form of a rent rather than cut, inflicted by the calking of a shoe tearimg off the integuments and subcellular tissue, leaving a sort of triangular flap. In these cures we generally employ sutures, and treat them the same as incised wounds. PUNCTURED WOUNDS. Punctured wounds are those inflicted by a pointed body, as a nail in the foot, point of a fork, or splinter Uninterrupted Suture. Suture Needle. of wood. These are the most dangerous kinds of wounds, for they are frequently the cause of fistula and locked-jaw. In the treatment of punctured wounds, first examine by probe or otherwise, and remcve any foreign body that may be present, and then poultice with flax seed, into which stir a small quantity of fir balsam. PUNCTURE OF THE FOOT. In puncture of the foot by nail, instead of plaster- ing it with tar, and forcing a tent into the orifice, and then covering the sole with leather, as many persons are wont to do, have the shoe taken off, the foot washed clean, and a moderately warm poul- tice applied, and renew daily, until the suppurative stage commences. That once established, we may consider the animal safe; for many men, as well as animals, have lost their lives from the absorption of pus formed in the wound after the external breach had healed. 2 INJURY TO THE BONE. When a bone is injured by the point of a nail, or fork, the cure is rather tedious; the primary means, however, are the same. The poultices may be fol- lowed by astringent injections, as alum water, ete. In case of injury to the bone, we use pyroligneous acid, to be thrown into the wound by means of a small syringe. If extensive disease of the bone sets in, the services of a veterinary surgeon will be re- quired. A very profuse or unhealthy discharge from a punctured wound must be met by constitutional remedies. Sulphur and sassafras, to the amount of half an ounce each, every other day, to the amount of three or four doses, will arrest the morbid phe- nomenon. The local remedy in all cases of this kind is diluted acetic or pyroligneous acid. PENETRATING WOUNDS. Penetrating wounds are inflicted by the horns of cattle, stakes, shafts, etc., and have to be treated according to the nature of the case. A penetrating wound of the walls of the abdomen is generally fol- lowed by protusion of the intestines; this has to be returned; the wound is then closed by strong sutures, and the belly must be encircled with a long bandage. In such cases, keep the m= bowels soluble with scalded shorts, well seasoned with salt, and empty the rec- tum occasionally by means of injections. A quart of soap-suds or simply water, either to be of the temperature of 96 to 100 degrees of heat. SPRAINS. In the treatment of sprains rest and quiet is necessary. Reduce the early inflammation by hot or cold water fomentations or cooling lotions, as the case may seem to require. If hot water fomen- tation is employed it must be continuous until the inflammation subsides. Cold water is intended to reduce the inflammation by coolness and evapora- tion. Cooling lotions have the same tendency. After this there must be firm and steady pressure by bandages to prevent infiltration of the parts, and if stiffness is likely to ensue then counter irritants and gentle exercise must be given. To return now to remedies in lieu of the hot and cold water applications: Tincture of arnica, in the proportion of one-half an ounce to a pint of water, has a great reputation. It bas been, however, questioned whether its chief THE PAR MEERS’ STOCK BOOK. value does not lie in the alcohol contained. One of the best lotions is: Spirits of camphor, 1 ounce. Vinegar, 4 ounces. Soft water, 1 pint. The inflammation being reduced, if stiffness and swelling continue, apply the following: Mercurial ointment, 2 ounces. Cam hor, 1 dvachm. Oil of tar, 4 ounces. Linseed oil, 4 ounces. Mix as a Jiniment. SHOULDER LAMENESS. For shoulder lameness, when shrinking of the muscles is indicated, prepare the following: 1 ounce. 2 ounces. Oil of turpentine, Spirits of camphor, CALLOUS ENLARGEMENTS. For callous enlargements, the results of bruises, and for chronic enlargements of the glands, a good preparation will be: 1 ounce. 12 ounces. Todine, Soap liniment, GENERAL TREATMENT OF WOUNDS. Punctured and lacerated wounds bleed less than those from a clean cut. The reason is, the shock usually takes up the arteries. TO CHECK BLEEDING. If the blood is in spurts and of a bright red color it is arterial blood. The arteries must be found and drawn out with the forceps sufficiently, so they may be tied with a thread. If the flow is steady and dark, holding ice to the part or sponging with cold water will check it. If the wound is filled with dirt, gravel, etc., it may be cleansed with cold water. TO SPONGE AND DRESS A WOUND. Do not dab a sponge into the wound. Pour water on it and pick out hair, dirt or gravel. Then bring the parts together as heretofore directed and sew, or confine with strips of plaster, as the case may indicate, being careful to leave orifice enough for the escape of matter (pus). That is, the stitches must not be close together. If the wound be an old one, foul, and perhaps maggoty, cut away all ragged and dead parts, sprinkle with calomel to Jall the maggots, and wash the wound by pouring upon it warm water from a_height. Then swab the whole with the following lotion: 2 drachms. 1 pint. Carbolie acid, Soft water, Also lay in and around the wound lint or rags wet with the same. Bandage loosely and wet several times a day with the lotion until the parts show signs of healing. Then remove and treat with compound tincture of myrrh as directed for healthy wounds. The foregoing will apply tc injuries to all farm ani- mals. CHAPTER XVIII. VARLOUS DISEASES AND TREATMENT. SECTION I.—SYMPTOMS AND HOW TO KNOW THEM. It is not necessary in presenting symptoms of dis- eases that are to be treated by unprofessional prac- titioners, to do more than give the general symptoms —those easily distinguished,—sine2 accurate knowl- edge is required to follow minute changes in a dis- ease, as indicated by changed symptoms. In ani- mals incapable of expressing themselves intelli- gently it is only in a general way that obscure symp- toms are known. -Puise, position, expression of countenance, breathing, auscultation, percussion; all these are a part of the regular examination, as among those that may be understood generally by direction. It is practice, however, that perfects the senses in detecting these. There are others that must be learned by personal examination, under the direction of an expert. Hence in the alphabetical list of diseases and remedies which we give, and in which we follow Mayhew’s English work gener- ally, we briefly summarize the principal symptoms, and several remedies and appropriate doses to be selected from. Diseases that are incurable will be so stated; also those that should be treated by a pro- fessional veterinarian will be indicated. Incurable diseases are rare on the farm. Diseases that can only be treated by the professional surgeon are uot common. The long list of diseases found in large and crowded stables are mostly confined to large cities, where veterinary advice may be procured. We advise such assistance to be sought when pos- sible, and repeat that in those neighborhoods where veterinary advice cannot be had, the family physician should not disdain to give advice in serious cases. It should be needless to remark that the advice ought to be as cheerfully paid for as though the patient was of the human race. Those properly requiring the attendance of the veterinary surgeon will be marked with a*. Those incurable will be so stated. It is often merciful to destroy. In all contagious diseases bury deeply, first covering the animal with quick- 182 THE FARMERS’ STOCK BOOK, lime. When specific names are used the reader is referred to the glossary for explanation. ABCESS OF THE BRAIN. Symptoms.—Dullness; refusal to feed; a slight oozing from a trivial injury upon the skull; prostra- tion, and the animal, while on the ground, continues knocking the head violently against the earth until death ensues. Death is sure to follow. * ABDOMINAL INJUKIES. Ruptured diaphragm generally produces a soft cough; sitting on the haunches or leaning on the chest may or may not be present; the countenance is haggard. Ruptured stomach is characterized by excessive colic, followed by tympanitis. Introsusception possibly may be relieved by the inhalation of a full dose of chloroform; but the result is always uncertain. Invagination is attended with the greatest possible agony. Strangulation is not to be distinguished, during life, from invagination. Calculus causes death by impactment; but how- ever different the causes of abdominal injury may be, they each produce the greatest agony, which con- ceals the other symptoms, and makes all such injuries apparently the same while the life lasts. All these are, as a rule, deadly, and should be treated by a surgeon. * ACITES, OR DROPSY OF THE ABDOMEN. Symptoms.—Pulse hard; head pendulous; food often spoiled; membranes pallid; mouth dry. Pres- sure to abdomen elicits a groan: turning in the stall calls forth a grunt. Want of spirit; constant lying down; restlessness; thirst; loss of appetite; weak- ness; thinness; enlarged abdomen; constipation and hide-bound. Small bags depend from the chest and belly; the sheath and one leg sometimes enlarge; the mance breaks off; the tail drops out. Purgation and death. Treatment. —When the symptoms first appear give, night and morning, strychnia, half a grain, worked up to one grain; idiode of iron, half a drachm, worked up to one drachm and a half; extract of belladonna, one scruple; extract of gen- tian and powdered quassia, of each a sufficiency; apply small blisters, in rapid succession, upon the abdomen; but if the effusion is confirmed a cure is hopeless. ACUTE DYSENTERY. Symptoms.—Abdominal pain; violent purgation; the feces become discolored, and watcr fetid; inter- mittent pulse; haggard countenance; the position characterizes the seat of anguish. Perspiration, tym- panitis and death. Treatment.—Give sulphuric ether, one ounce; laudanum, three ounces; liquor potasse, half an ounce, tincture of catechu, one ounce; cold linseed tea, one pint. Repeat every fifteen minutes. Cleanse the quarters; plait and tie up the tail; inject cold linseed tea. The whole of the irritating substance must be expelled before improvement can take place. * ACUTE GASTRITIS, GENERALLY FROM POISONING. Symptoms.—Excessive pain, resembling fury. Treatment.—Give, as often and as quickly as pos- sible, the following drink: Sulphuric ether and laudanum, of each three ounces; carbonate of mag- nesia, soda, or potash, four ounces; gruel, quite cold, one quart. Should the pulse be sinking, add to the drink carbonate of ammonia, one drachm. If corro- sive sublimate is known to be the poison, one dozen raw eggs should be blended with each drench. If delirium be present, give the medicine as directed for tetanus, with the stomach pump. * ACUTE LAMINITIS. Symptoms.—Flesh quivering; eyes glaring; nostrils distended, and breath jerking; flanks tucked up; back roached; hcad erect; mouth closed; hind legs ad- vanced under the belly; fore legs pushed forward; fore feet resting upon the heels, with constant move- ment. Treatment.—Put on the slings. Soak the feet in warm water, in which a portion of alkaliis dissolved. Cut out the nails from the softened horr. Before the shoes are removed give half a drachm of bella- donna and fifteen grains of digitalis, and repeat the dose every half hour until the symptoms abate. Clothe the body; place thin gruel and grass within reach; leave men to watch. Next morning give sulphuric ether and laudanum, of each two ounces, in a pint of water. Shorld the pastern arteries throb, open the veins and place the feet in warm water. Whilc the affection lasts, pur- sue these measures; it is a bad symptom, though not a certain one, if no change for the better takes place in five days. THE FARMERS’ STOCK BOOK. 138 * ALBUMINOUS URINE. Symptoms.—The legs are either stretched out or the hind feet are brought under the body. Strad- dling gait, and much difficulty in turning within the stall. Some urine being caught, it is thick, and an- swers to certain chemical tests. Treatment.—Give a laxative, and apply mustard to the loins. As after-measures, perfect rest, attention to diet, and repeated doses of opium. APHTHA. Symptoms.—Small swelling on the lips; larger swell- ings upon thetongue. As the disease progresses, a clear liquid appears in each swelling. The blad- ders burst, crusts form, and the disease disapears. Treatment.— Soft food; wash for the mouth: borax,five ounces; honey or treacle, two pints; water, one gallon. Mix. In severe cases take professional advice. BOG SPAVIN. A pufiy swelling at the front of and at the upper part of the hock. This disease is quite distinct from true or bone spavin, and not generally serious. Treatment.—Pressure, maintained by means of an India-rubber bandage. BROKEN WIND. Symptoms.—Short, dry, hacking cough; ravenous ap- petite ; insatiable thirst; flatulence; food half digested; belly pendulous; coat ragged; aspect dejected. Res- pization is performed by a triple effort; inspiration is spasmodic and single; expiration is labored and double. The ribs first essay to expel the air from the lungs; these failing, the diaphragm and abdom- inalmuscles take up the action. Treatment.—No permanent cure. Relief is possi- ble. Never give water before work. Tour half pails of water to be allowed in twenty-four hours. In each draught mingle half an ounce of phosphoric acid or half a drachm of sulphuric acid. Remove the bed in the day; muzzle at night; put a lump of rock salt and of chalk in the manger. Never drive hard or take upon a very long journey. BROKEN KNEES. Symptoms.—The horse falls; the,knee may only be slightly broken, but deeply contused. A slough must then take pluce, and open joint may result. Or the Aphtha. animal may fall, and when down be driven forward | by the impetus of its motion. The knee is cut by the fall, and the skin of the knee may be forced back by the onward impulse. This skin will become dirty; but the removed integument will fly back on the animal’s rising, thus forming a kind of bag con- taining and concealing foreign matt er. Treatment.—Procure a pail of and a sponge. Dip the sponge in the pail and squeeze out the water above the knee. Continue to do this, but do not dab or sop the wound itself. The water flowing over the knee will wash away every impurity. Then with a probe gently explore the bag. If small, make a puncture through the bot- tom of the bag; if large, insert a seton, and move it night and HowtowashaBrok- morning unt:l good pus is secreted; ee then withdraw the seton. Tic up the horse’s head; get cold water, to every quart add two ounces of tineture of arnica. Dip a sponge into the liquid. Squeeze the sponge dry above the joint. Do this every half hour for three and a half days, both by day and night. If at the end of that time all is going on well, the head may be released; but should the knee enlarge and become sensitive, while the animal refuses to put the foot to the ground, withdraw the seton; give no hay, but all the oats that will be eaten. If the horse suffeis from standing, place in slings; apply arnica lotion until a slough takes place; then resort to the chlo- ride of zine lotion, one scruple to the pint of water, and continue to use this. milk-warm water large BRONCHOCELE. Symptom.—An enlargement on the side of the throat. Treatment.—Give the following, night and morn- ing: Iodide of potassium, half a drachm; liquor po- tasse, one drachm; distilled water, halfa pint. Also, rub into the swelling, iodide of lead, one drachm; simple cerate, one ounce. Grind together as an oint- ment. BRUISE OF THE SOLE. Symptom.—Effusion of blood into the horny sole. Treatment.—Cut away the stained horn, and shoe with leather. 134 THE FARMERS’ SLOcE BOs. * CANKER. Symptoms.—Not much lameness. The disease commences at the cleft of the frog; a liquid issues from the part, more abundant and disagreeable than in thrush; it often exudes from the commissures joining the sole to the frog. The horn first bulges out, then fiakes off, exposing a spongy and soft sub- stance (fungoid horn.) This is most abundant about the margin of the sole, and upon its surface it flakes off. The disease is difficult to eradicate when one fore foot is involved. When all four feet are implicated, a cure is all but hopeless, and the treat- ment is certain to be slow and vexatious. Treatment.—See that the stable is clean and com- fortable, and that the food is of the best; allow liberal support; pare off the superficial fungoid horn, and so much of the deep seated as can be detached. Apply to the diseased parts of the following: Chloride of zine, half an ounce; flour, fourounces. Putiton the foot without water. To the sound hoof apply chlo- ride of zinc, four grains; flour, one ounce. Cover the sound parts before the cankered horn is dressed; tack on the shoe; pad weil and firmly. When places appear to be in confirmed health, the following may be used: Chloride of zinc, two grains; flour, one ounce. At first, dress every second day; after a time, every third day, and give exercise as soon as possible. CAPPED ELBOW. Injury to the point of the elbow. hock. See capped * CAPPED HOCK. Symptom.—A round swelling on the point of the hock, which, should the cause be repeated, often be- comes of great size. Treatment-—lf small, hand-rub the tumor con- stantly for a few days. Should the capped hock be of magnitude, dissect out the enlargement, without puncturing it. Remove none of the pendulous skin. Treat the wound with the lotion of chloride of zine —one grain to the ounce of water—and it will heal after some weeks. * CAPPED KNEE. * Symptom.—A soft tumor in front of the knee. Treatment.—Draw the skin to one side, and with a lancet pierce the lower surface of the tumor. Treat the wound as an open joint. * CATARACT. Symptoms.—When partial, shying; if total, white pupil and blindness. ‘ Treatment.—Color the inside of the stable green, as cataract, when not total, is sometimes absorbed. * CHOKING. Causes.—Something impacted in the gullet, either high up or low down. Symptoms.—High choke—raised head; saliva; dis- charge from the nostrils; inflamed eyes; haggard countenance; audible breathing; the muscles of neck tetanic; the flanks heave; the fore feet paw and stamp; the hind legs crouch and dance; perspiration ; agony excessive. Low choke—the animal ceases to feed; water returns by the nostrils; countenance expresses anguish; saliva and nasal discharge; labored but seldom noisy breathing; roached back; tucked up flanks, while the horse stands as though it were desirous of elevating the quarters. Treatment.—Make haste when high choke is pres- ent. Perform tracheotomy, if necessary to relieve the breathing; insert the balling-iron, or, with a hook extemporized outof any wire, endeavor to remove the substance from the throat. If the choking body is too firmly lodged to be thus removed, sulphuric ether must be inhaled to relax the spasm. Low choke is seldom fatal before the expiration of three days. Give a quarter of a pint of oil every hour; in the intermediate half hours give sulphuric ether, two ounces; laudanum, two ounces; water, half a pint; and use the probang after every dose of the last medicine. Should these be returned, cause chloro- form to be inhaled; then insert the probang, and, by steady pressure, drive the substance forward. After the removal of impactment feed with cau- tion. CHRONIC DYSENTERY. Symptoms.—Purging without excitement, always upon drinking cold water; violent straining; belly enlarges; flesh wastes; bones protrude; skin hide- bound; membranes pallid; weakness; perspiration; standing in one place for hours. At last the eves assume a sleepy expression; the head is slowly turned toward the flanks; remains fixed for some minutes; the horse only moves when the bowels are about to act; colic; death. Treatment.—Give, thrice daily, crude opium, half an ounce; liquor potasse, one ounce; chalk, one ounce; tincture of allspice, one ounce; aium, half an ounce; ale, one quart. Feed lightly; dress fre- quently; give a good bed and a roomy box stall. THE FARMERS’ STOCK BOOK. * CHRONIC GASTRITIS. Symptoms—Irregularity of bowels and appetite; pallid membranes; mouth cold; a dry cough; tainted breath; sunken eye; catching respiration; pendulous belly; ragged coat, and emaciation. Sweating on the slightest exertion; eating wood-work or bricks and mortar. Treatment.—Give powdered nux yomica, one scru- ple; carbonate of potash, one drachm; extract of belladonna, half a drachm; extract of gentian and powdered quassia, of each a sufficiency. Or, give strychnia, half a grain; bicarbonate of ammonia, one drachm; extract of belladonna, half a drachm; sul- phate of zine, half a drachm; extract of gentian and powdered quassia, of each a sufficiency. Give one ball night and morning. When these balls seem to haye lost their power, give half an ounce each of liquor arsenicalis and tincture of ipecacuanha, with one ounce of muriated tincture of iron and laudanum, in a pint of water; damp the food; sprinkle magnesia on it. As the strength improves, give sulphuric ether, one ounce; water one pint, daily. Ultimately change that for a quart of ale or stout daily . CONGESTION IN THE STABLE. Symptoms.—Hanging head; food not glanced at; blowing; artery gorged and round; pulse feeble; cold and partial perspirations; feet cold; eye fixed; hear- ing lost; and the attitude motionless. Treatment.—Give immediately two ounces each of sulphuric ether and of laudanum in a pint of cold water. Give the drink with every caution. In ten minutes repeat the medicine, if necessary. Wait twenty minutes, and give another dink, if requisite. Take away all solid food, and allow gruel for the re- mainder of the day. CRACKED HEELS. Symptoms.—Thickened skin; cracks; and some- times ulceration. Treatment.—Wesh; dry thoroughly; apply the fol- lowing: Animal glycerine, half a pint; chloride of zinc, two drachms; strong solution of oak bark, one Mix. If ulceration has commenced, rest the horse. Give a few bran mashes or a little cut grass to open the bowels. Use the next wash: Animal glycerine, or phosphoric acid, two ounces; permangan- ate of potash, or creosote, half an ounce; water, three ounces; apply six timesdaily. Give a drink each day composed of liquor arsenicalis, half an ounce; tincture of muriate of iron, one ounce; water, one pint. pint. CURB, Causes.—Wrenching the limb; by strains, by leap- ing, ete. Symptom.—A bulging out at the posterior of the hock, accompanied by heat and pain, often by lame- ness. Treatment.—Rest the animal. Put on an India- rubber bandage, and under it a folded cloth. Keep the cloth wet and cool with cold water. When all inflammation has disappeared, blister the hock. * CYSTITIS, OR INFLAMMATION OF THE BLADDER. Symptoms.—Those common to pain and inflam- mation. Urine, however, affords the principal indi- cation. At first, it is at intervals jerked forth in small quantities. Ultimately it flows forth constantly drop by drop. Press the flank, which, should cys- titis be present, calls forth resistance. Treatment.—Give scruple doses aconite, should the pulse be excited; the same of belladonna, should pain be excessive; and calomel with opium, to arrest the disease. Place under the belly, by means of a rug, a cloth soaked with strong liquor ammonia diluted with six times its bulk of water. Or apply a blanket dipped into hot water; change when it becomes warm. * DIABETES INSIPIDUS, OR PROFUSE STALING. Symptoms.— Weakness; loss of flesh; loss of con- dition. Treatment.—Do not take from the stable; keep a pail of linseed tea in the manger; give no grass or hay; groom well. Order a ball composed of iodide of iron, one drachm; honey and linseed meal, a suf- ficiency. Ora drink consisting of phosphoric acid, one ounce; water, one pint. Give the ball daily; the drink, at night and at morning. * ENTERITIS. Symptoms.—Dullness; heaviness; picks the food; shivers repeatedly; rolling; plunging; kicking, but more gently than in spasmodic colic; quickened breathing; hot, dry mouth; wiry pulse. Pressure to the abdomen gives pain. If the intestines are very hot, all is confirmed. Treatment. —Give aconite in powder, half a drachm; sulphuric ether, three ounces; laudanum, threc ounces; extract of belladonna, one drachm (rubbed down in cold water ; one pint and a half.) As the pulse changes, withdraw the aconite; as the pain subsides, discontinue the bel!adonna. The other in- | gredients may be diminished as the horse appears to ies 136 THE FARMERS’ Ss. DOC BO ORS. be more comfortable. Should the pain linger after | Scrape or cut off any black or white bone which may the administration of the eighth drink, apply an am- monical blister. Sprinkle on the tongue, if any symptoms declare the disease still lingermg, every second hour, calomel, half a drachm; opium, one drachm. Feed very carefully upon recovery, avoid- ing anything purgative or harsh to the bowels. EXCORIATED ANGLES OF THE MOUTH. Treatment.—Apply the following lotion: Chloride of zing, two scruples; essence of anise seed, two drachms; water, two pints. FALSE QUARTER. Symptoms.—No lameness, but weakness of the foot. The soft horn of the lamin, being exposed, is apt to crack. Bleeding cnsues. Sometimes granulations sprout when the pain and lameness are most acute. Treatment.—In cases of crack and granulations, treat as is advised for sanderack. Putona bar shoe, with a clip on each side of the false quarter. Pare down the edges of the crack, and ease off the point of bearing on the false quarter. A piece of gutta-percha, fastened over the false quarter, has done good. * PARCY AND FARCY BUDS. Symptoms.—lt 1s at first inflammation of the super- ficial absorbents. Lumps appear on various parts. If these lumps are opened, healthy matter is released; but the place soon becomes a foul ulcer, from which bunches of fungoid granulations sprout. From the lumps may be traced little cords leading +o other swellings. The appetite fails, or else it is voracious. Matter may be squeezed through the skin. Thirst is torturing. At length glanders breaks forth, and the animal dies. There is a smaller kind of farcy called button-farcy; the smaller sort is the more virulent of the two. There is no known cure for the disease. Kill and disinfect as soon as the animal develops the disease. * FISTULOUS WITHERS. Syimptoms.—When first seen, a small, round swell- ing appears on the off side. If this is neglected, the place enlarges, and numerous holes burst out, which are the mouths of so many fistulous pipes. Treatment.—In the early stage, lance the tumor and divide it. Touch the the interior with lunar caustic; keep the wound moist with the chloride of zine lotion, one grain to the ounce of water, and cover it with a cloth dipped in a solution of tar. If the sinuses are estvblished, make one cut to embrace as many as possible. Clean out the corruption. be exposed. Cover with a cloth, and keep wet with the solution of chloride of zinc. Should there exist a long sinus leading from the withers to the elbow, in- sert a seton by means of the guarded seton needle. This seton should be withdrawn so soon as a stream of creamy pus is emitted. FUNGOID TUMORS IN THE EYE. Symptoms.—Blindness; a yellow, metallic appear- ance to be secn in the eye. Treatment.—Of no avail. GLANDERS. Symptoms.—Staring coat; lungs or air-passages always affected; flesh fades; glands swell; spirits low; appetite bad. A lymphatic gland adheres to the in- side of the jaw; the membrane inside the nose ulcerates; a slight discharge from one nostril. This becomes thicker, and adheres to the margin of the nostril, exhibiting white threads and bits of mucus; then it changes to a full stream of foul pus; next the nasal membrane grows dull and dropsical; the mar- gins of the nostrils enlarge; the horse breathes with difficulty; the discharge turns discolored and abhor- rent; farcy breaks forth, and the animal dies of suffo- cation. Treatment.—Kill the animal at once, bury deeply, and disinfect every thing with which the animal has come in contact. GUTTA SERENA. Symptoms.—Fixed dilation of the pupil; a greenish hue of the eye; total blindness. Active ears; rest- less nostrils; head erect; high stepping; occasion- ally a rough coat in summer and a smooth coat in winter. Treatment.—No remedy is available. * HEMATURIA, OR BLOODY URINE. Symptoms.—Discoloration of the fluid. When the bleeding is copious, breathing is oppressed; the pupils of the eyes are dilated. Pulse is lost; head is pendulous; membranes are pale and cold. Lifting up the head produces staggering. Back roached; flanks tucked up; legs wide apart. Treatment.—Begentle. Act upon the report given. Give acetate of lead, two drachms, in cold water, one pint; or, as a ball, if one can be delivered. In a uarter of an hour repeat the dose, adding laudanum, ‘ one ounce, or powdered opium, two drachms. Re- peat the physic till one ounce of acetate of lead ash been given. Leave the horse undisturbed for two THE hours, if the symptoms justify delay. If not, dash pailfuls of cold water upon the loins from a height. Give copious injections of cold water. Pour half a pint of boiling water upon four drachms of erzot of rye. When cold, add laudanum, one ounce, and dilute acetic acid, four ounces. Give two of these drinks, and two cold enemas, at intervals of twenty minutes’ duration. Suspend all treatment for eight hours, when the measures may be repeated. HYDROPHOBIA. Symptoms.—The horse is constantly licking the bitten place. A morbid change takes place in the appetite. Eager thirst, but imability to drink, or spasm at the sound or sight of water is exhibited. Nervous excitability; voice and expression of counte- nance altered. More rarely the horse—when taken from the stable—appears well. While at work, it stops and threatens to fall. Shivers violently, and very soon afterward the savage stage commences. The latter development consists in the utmost fe- rocity, blended with a most mischievous cunning, or a nialicious pleasure in destruction. Treatment.—Confine in a strong place, shoot imme- diately and bury. LUXATION OF THE PATELLA. Symptoms.—The horse stops shsrt, and has one of the hind legs extended backward. A swelli.g upon the outer side. The pastern is flexed, tke head raised, and the animal in great pain. Treatment.—Get into a shed, and with a rope, one end of which has been fixed to the pastern, have the leg dragged forward while some one pushes the bone into its place. A man should be put to keep the bone in its situation for some hours. Give strength- ening food, and do not use for six weeks subse- quently. MALLENDERS AND SALLENDERS. Symptoms.—Scurf upon the seats of flexion; mal- lenders occurs at the back of the knee, and sallenders at the front of the hock. Treatment.—Cleanlizess. Rub the parts with this ointment: Animal glycerine, one ounce; mercurial ointment, two drachms; powdered camphor, two drachms; spermaceti, one ounce. If cracks appear, treat as though cracked heels were present. * LAMINUIS (SUB-ACUTE). Symptoms.—First noticed by the manner of going upon the heels of the fore feet. FARMERS’ STOCK BOOK. 1387 Treatment.—Get into slings. Remove the shoes. If costiveness is present open the bowels with soft or green food, but do not purge. per day, each consisting of one ounce of sulphuric ether and half a pint of water; half-drachm doses of belladonna, to allay pain; sound oats crushed, for food; no hay. Stimulants, a quart of brown stout, morning and evening may be allowed. Allow two drinks MEGRIMS. Symptoms.—The horse suddenly stops; shakes the head; strange stubbornness may be exhibited, fol- lowed by a desire to run into dangerous places. Then ensues insensibility accompanied by convul- sions. Treatment.—Give a long rest, and avoid excite- ment. An animal subject to megrims is worthless and dangerous. * NASAL GLEET. Symptoms.—Distortion of the face; partial enlarge- ment and softening of the facial bones; irregular dis- charge of fetid pus from one nostril. The discharge is increased, or brought down by feeding off the ground, or by trotting fast. Treatment.—Surgical operation, with injection of a weak solution of chloride of zinc. Also give daily a hall composed of balsam of copaiba, half an ounce; powdered cantharides, four grains; cubebs, a sufii- ciency. If the foregoing should affect the urinary system, change it for half-drachm doses of extract of belladonna, dissolved in a wineglass of water. Give these every fourth day, and on such occasions repeat the belladonna every hour, until the appetite has been destroyed. * NAVICULAR DISEASE. Symptoms.—Acute lameness; this disappears, but may come again in sixornine months. Acute lame- ness is then present for a longer time, while the sub- sequent soundness is more short. Thus the disease progresses, till the horse is lame for life. The pain in one foot causes greater stress upon the sound leg, and from this cause both feet are ultimately affected. The foot is pointed in the stable. The bulk dimin- ishes, while the hoof thickens and contracts. The horse, when trotting, takes short steps, and upon the toe, going groggily. Treatment.—Feed liberally upon crushed oats Soak the foot every other nightin hot water. After- ward bandage the leg, fix on tips, and having smeared the horn with glycerine, put on asponge boot. Rest t —Jo of 188 THE FARMERS’ STOCK BOOK: very long-—six months in the first instance—and then give three months easy work on soft land. In bad cases resort to neurotomy, but do so upon the second attack of lameness; because continued disease. dis- organizes the internal structures of the hoof, and also causes navicular disease. PARTIAL PARALYSIS. Symptom.—One hind leg gets in the way of the other, and threatens to throw the animal down. T'reatment.—A loose box; warm clothing; good grooming; warmth to loins; regulate the bowels with mashes and green grass; absolute rest. Give the following ball night and morning: Stryclnia, half a grain, (gradually work.this medicine up to one grain and a haif); iodide of iron, one grain; quassia powder and treacle, a sufficiency to form the mass. PHRENITIS. Symptom.—Heaviness, succeeded by fury in excess, but without any indication of malice. T'reatment.—Bleed from both jugulars till the ani- mal drops. tive. Then pin up, and give a strong purga- Follow this with another blood-letting, i necessary, and scruple doses of tobacco; half-drachm doses of aconite root; or drachm doses of digitalis—whichever s Pin through sconest obtained. But whichever is vein an¢ procured must be infused in a pint of twist of hair are tohold itin boiling water, and, when cool and place. strained, it ought to be given every half hour till the animal becomes quiet. The probable result, however, is death. And im any case the animal is unsafe. *PLEURISY. Symptoms.—These are quickly developed. The pulse strikes the finger; pain continuous; agony never ceases; horse does not feed; body hot; fcet cold; partial perspirations. Muscles corrugated m places; cough when present, suppressed and dry; ausculta- tion detects a grating sound and a dull murmur at the chest. Pressure between the ribs produces great pain or makes the animal resentful. The head is turned very often toward the side; the fore foot paws; the breathing is short and jerking. Treatment.—Should be active. Place in a loose box; bandage the legs; leave the body unclothed. Give, every quarter of an hour, a scruple of tinctme* of aconite in a wineglass of warm water. When pulse has softened give, every second hour, sulphuric ether and laudanum, of each one ounce; water, half a pint. Do nothing for the bowels. Place luke- warm water within easy reach of the head, and give nothing more while the disease rages. After the affection subsides, blister throat and chest. If the horse is costive, administer enemas; or feed cut grass with the other food; and feed carefully for some time. *POLL EVIL. Symptonis.—The nose is protruded and the head kept as motionless as possible; the animal hangs back when it is feeding from the manger. Pressure or enforced motion excites resistance. Swelling; the swelling bursts in several places, from which exudes a foul, fistulous discharge. Pus has been secreted; confinement has caused it to decay, while motion and fascia have occasioned it to burrow. Treatment.—Paint the part lightly with tincture of cantharides or acetate of cantharides. Do this daily till vesication is produced, then stop. When the swell- ing enlarges, open the prominent or soft places. Allow the pus to issue; then cut down on the wound till the seat of the disease is gaincd. Use a proper knife, and include as many pipes as possible in one clean cut. All others should join this. Empty out all concrete mat- ter. Wash the cavity with cold water. Excise all loose pieces of tendon and unhealthy flesh. Moisten the sore with the chloride of zine lotion, one grain to the ounce, and cover the wound with a cloth dipped in the solution of tar. If the disease has burst, still include the pipes in one smooth incision; clean out the concrete pus, and treat as has been directed. Spare the ligament which lies under the mane; and work in a breast-strap after recovery. PRURIGO. Symptom.—Itchiness. The horse rubs off hair; but a dry, corrugated surface is never shown. Treatment.—Take away some bay; allow grass; give two bran mashes each day till the bowels are open. Apply the following: Sulphuric acid, one part; water, ten parts. Or, acetic acid, one part; water, seven parts. Drink: Liquor arsenicalis, one ounce; tincture of muriate of iron, one ounce and a half; water, one pint—half a pint to be given every night. Withdraw the drink a week after the disease has disappeared, and feed on sound oats, and if the horse is weak allow a quart of porter every day. PUMICE FOOT. Symptoms.—Bulging sole; weak crust; strong bars and good frog. tp Ga sy FARMERS’ STOCK BOOK. 139 Treatment.—The only relief possible is afforded by a bar shoe of the dish kind, and a leathern sole. The constant use of equal parts of animal glycerine and tar is beneficial to the hoof. *PURPURA HEMORRHAGICA OR UNIVERSAL CONGESTION, Symptoms.—The attack is sudden. The body, head and limbs enlarge; consciousness is partially lost. The horse stands, and the breathing is quick- ened. Through the skin there exudes serum with blood. The nostrils and lips enlarge and part cf the swollen tongue protrudes from the mouth. The appetite is not quite lost, although deglutition is difficult. Thirst is great. Treatment.—Give half an ounce of chloroform in a pint of linseed oil, in the first stage. Repeat the dose in half an hour. No amendment following, give two ounces of sulphuric ether in one pint of cold water. In half an hour repeat the dose if necessary. Send for a veterinarian as soon as the first symptoms are observed. *QUITTOR. Causes.—Confined pus from suppurating corn, or prick of the sole; matter results, and this issues at the coronet, or from injury to the coronet, generat- ing pus, and this burrows downward, as it cannot pierce the coronary substance. The secretion may also penetrate the cartilage, and thus establish sin- uses in almost every possible direction. Symptoms.—The horse is very lame. The animal is easier after the quittor has burst. Probe for the sinuses. If, after the superficial sinuses are treated, among the creamy pus there should appear a dark speck of albuminous fluid, make sure of another sinus, probably working toward the central structures of the foot. It should be treated by a surgeon. RHEUMATISM. Symptoms.—Lameuess or inability to use the part, the horse, when forced to do so, giving expressions of severe pain. If the shoulder is affected, the foot is not put to the ground, and when the leg is moved backward and forward by the hand, great pain is evidently experienced. In severe cases there is fever with accelerated pulse (70 to 80) accompanied often by profuse sweating, and heaving at the flanks, the legs remaining warm. After a short time the part swells — and is excessively tender. Treatment.—Copious bleeding, if the horse is pleth- oric; indeed, in severe cases it should be carried on till the pulse is greatly reduced, and repeated the next day, if it returns to its original hardness and fullness. The bowels should be acted on as soon as it is safe to do so, and if the dung is very hazd back- raking and clysters should be used, to accelerate the action of the medicine. The best aperient is castor oil, of which a pint may be given with an ounce of sweet spirits of nitre. When this has acted, if the kidneys are not doing their duty, a quarter of an ounce of nitre and a drachm of camphor may be made into a ball and given twice a day. Chronic rheumatism of the muscles is similar in its nature to the acute form, but, as its name implies, it is more lasting, and of less severity. It often flies from one part to another, attacking the ligaments and tendons, as well as the muscular fibers, It is seldom much under control, and the general health should be attended to, rather than a removal of the difficulty. In fact, in all cases of rheumatism, warmth, good care, careful nursing, and such geutle exercise as the animal may be able to take are the key to success. SANDCRACK, Symptoms.—Quarter crack occurs on light horses upon the inner side of the hoof. It usually com- mences at the coronet, goes down the foot, and reaches to the lamine. Toe crack occurs in heavy horses in front. From the sensitive laminz, when exposed, fungoid granulations sometimes sprout, which, being pinched, produce excessive pain and acute lameness. Treatment.—Always pare out the crack, so as to convert it into a groove. When the crack is partial, draw a line with a heated iron above and below the fissure. If granulations lave sprouted, cleanse the wound with chloride of zine lotion, one grain to the ounce of water, and then cut them off. Afterward place the foot in a poultice. Subsequently pare down the edges of the crack while the horn is soft. Use the lotion frequently. Draw lines from the coronet to the crack, so as to cut off communication between the fissure and the newly-secreted horn. Shoe with a bar shoe, having the seat of crack well cased off and also clip on either side. If the horse must work, lay a piece of tow saturated with the lotion into the crack; bind the hoof tightly with wax-end. Tie over all a strip of cloth, and give this a coat- ing of tar. When the horse returns, inspect the Treatment.—Place in a loose box, guarded by 140 THE FARMERS’ STOCK BOOK. part. Wash out all of the grit with chloride of zine lotion. SEEDY TOE. Symptom.— A separation between tke crust of the coronet and the soft horn of the lamin, commencing at the toe of the foot. Treatment.—Remove the shoe. Probe the fissure, which will be exposed. Cut away all the separated crust. Until the removed portion has grown again, feed liberally, but do not allow labor. SIMPLE OPHTHALMIA. Symptoms.—Tears; closed eyelid; the ball of the eye becomes entirely or partially white. Treatment.—Remove any foreign body; fasten a cloth across the forehead; moisten it with a decoc- tion of poppy-heads to which some tincture of arnica has been added. If a small abcess should appear on the surface of the eye, open it and bathe with chloride of zine lotion. Should inflammation be excessive, puncture eye vein, (the vein running up the side of the face) and place some favorite food on the ground. SITFAST. Symptom.—The hard, bare patch is surrounded by a circle of ulceration. Treatment.—With the knife remove the thickened skin. Apply chloride of zinc, one grain; water, one ounce, to the wound. Attend to the bowels. Feed liberally; exercise well; and give, nightand morning, liquor arsenicalis, haif an ounce; tincture of muriate of iron, three-quarters of an ounce; water, one pint. Mix. *SPASMODIC COLIC—-FRET—GRIPES. Symptoms.—\st Stage.— Horse i; feeding; becomes uneasy; ceases eating; hind foot is raised to strike the belly; fore foot paws the pavement; the nose is turned toward the flank, and an attack of fret is recognized. 2d Stage.—Alternate ease and fits of pain; the exemptions grow shorter as the attacks become longer; the lorse crouches; turns round; then becomes erect; pawing, ete., follow; a morbid fire now lights up the eyes. 38d Stage.—Pains lengthen; action grows more wild; often one foot stamps on the ground; does not feed, but stares at the abdomen; at last, without warning, leaps up and falls violently on the floor; seems relieved; rolls about till one leg rests against the wall; should no assistance be now afforded, the worst consequences may be anticipated. trusses of straw ranged against the walls. Give one ounce each of sulphuric ether and laudanum in a pint of cold water, and repeat the dose every ten min- utes if the symptoms do not abate. If no improve- ment be observed double the active agents, and at the periods stated persevere with the medicine. A pint of turpentine dissolved in a quart solution of soap, as an enema, has done good. No amendment ensuing, dilute some strong liquor ammonia with six times its bulk of water, and saturating a cloth with the fluid, hold it by means of a horse-rug close to the abdomen. It is a blister; but its action must be watched or it may dissolve the skin. If, after all, the symptoms continue, there must be more than simple colic to contend with. mk “SPAVIN. Symptom.—Any bony enlargement upon the lower and inner side of the hock. Prevents the leg being flexed. Hinders the hoof from being turned out- ward. Causes the front of the shoe to be worn and the toe of the hoof to be rendered blunt by dragging the foot along the ground. Leaves the stable limp- ing; returns bettered by exercise. Treatment.— View the suspected joint from before, from behind, and from either side. Afterward feel the hock. Any enlargement upon the seat of disease, to be felt or seen, is aspavin. Feed liberally, and rest in a stall. When the part is hot and tender, rub it with belladonna and opium, one ounce of each to an ounce of water. Apply a poultice. Or put opium and camphor on the poultice. Or rub the spavin with equal parts of chloroform and camphor- ated oil. The heat and pain being relieved, apply the following, with friction: Iodide of lead, one ounce; simple ointment, eight ounces. Only during the earlier stages can it be cured. *SPECIFIC OPHTHALMIA. Symptoms.—A swollen eyelid; tears; a hard pulse; sharp breathing; a staring coat; a clammy mouth; the nasal membrane is inflamed or leaden colored; the lid can only be raised when in shadow. The ball of eye reddened from the circumference; the pupil closed; the iris lighter than is natural. The disease may change from eye to eye; the duration of any visitation is very uncertain; the attacks may be re- peated, and end in the loss of one or both eyes. If THE one eye only is lost, the remaining eye generally strengthens. Treatment—Place in a dark shed. Open the cye vein, and puncture the lid if needed; put a cloth saturated with cold water over both eycs. If the horse is poor, feed well; if fat, support, but do not cram; if in condition, lower the food. Sustain upon a diet which requires no mastication. Give the fol- lowing ball twice daily: Powdered colchicum, two drachms, iodide of iron, one drach; calomel, one scruple; make up with extract of gentian. So soon as the ball affects the system, change it for liquor arsenicalis, three ounces; muriated tincture of iron, five ounces. Give half an ounce in a tumbler of water twice daily. See the stavle is rendered pure before the horse returns to it, since the disease is often caused by the fumes of a filthy stable. *SPLINT. Symptom.—Any swelling upon the inner and lower part of the knee of the fore leg, or any enlargement upon the shin-bone of either limb. On the knee they are important, as they extend high up. On the shin they are to be dreaded, as they in terfere with the movements of the ten- dons. All are painful when growing, and in that state generally cause lame- ness. ‘he cut shows three serious vari- eties of splint; viz: 1. A splint involving the bones of the knee-joint. 2, A splintinterfering with the action of the back sinews. . Threo spe. © A small splint situated under the cimens of tendon of an extensor muscle, Splint. Treatment.—Fecl down the leg. Any heat, tenderness, or enlargement is proof of a splint. If, on the trot, one leg is not fully flexed, or the horse ‘‘dishes” with it, it confirms the opinion. Time and liberal food are the best means of perfecting them. When they are painful poultice, having sprinkled on the surface of the application one drachm each of opium and cam- phor. Or rub the place with one drachm of chlo- roform and two drachms of camphorated oil. Per- iosteotomy is sometimes of service. When a splint interferes with a tendon, the only chance of cure is to open the skin and cut off the splint, after- waid treating the wound with a lotion composed of chloride of zinc, one grain; water, one ounce. To FARMERS’ STOCK BOOK. quently with iodide of lead, one ounce; simple oint- ment, eight ounces. Periosteotomy performed by a competent surgeon. should be The operation consists in cutting the periosteum (the membrane covering the bone) with a narrow bladed bistouzi. *SPRAIN OF THE BACK SINEWS. Symptom.—Gradual heightening of the hind heel. Treatment.—The only possible relief is afforded by an operation—“division of the tendons.” STAGGERS. Symptoms.—lxcessive thirst; dullness or sleepi- ness; snoring; pressing the head against a wall. Some animals perish in this state; others commence trotting without taking the head from the wall, and such generally dic, but sometimes recover. Other horses quit the sleepy state; the eyes brighten; the breath becomes quick. Such animals exhibit the greatest possible violence, but without the slightest desire for mischief. Treatment.—Allow no water. Give a quart of oil. Six hours afterward give another quart of oil, with twenty drops of croton oil in it, should no improve- ment be noticed. In another six hours, no amend- ment being exhibited, give another quart of oil, with thirty drops of croton oilin it. After a further six hours, repeat the first dose, and administer the suc- ceeding doses, at the intervals already stated, until the appearance changing indicates that the body has been relieved. Sleepy staggers and mad staggers are different stages of the same disorder, for the full development of the mad stage no remedies are of the slightest avail. A horse subject to the disease is dangerous to ride or drive. STRAIN OF THE FLEXOR TENDONS. Symptoms.—The animal goes strangely, not lame. The defective action will disappear upon rest, but stiffness is aggravated by subsequent labor. Any attempt to work the horse induces incurable lame- ness or contraction of the tendons. Treatment.—Allow several hours to elapse before any attempt is made to discover the disease. A small swelling, hot, soft and sensitive, may then appear. Bin round it a linen bandage, and keep it wet with cold water. Have men to sit up bath- ing this for the three first nights; afterward apply moisture only by day. Allow no exercise. Give 142 THE FARMERS’ STOCK BOOK. four drachms of aloes. Do not turn out, but allow two feeds of oats each day. Keep in a stall, and do not put to work till more than recovered. STRINGHALT. Raising one hind leg, or one after the other, previous to starting. Treatment.—No possible treatment can relieve. Symptom. SURFEIT. Symptom.—An eruption of round, blunt and nu- merous spots. T'reatment.—lf the pulse is not affected the symp- tom may disappear in a few hours. Look to the food. ‘Take away hay, and allow grass or bran mashes. Increase the oats. The following drink will be of service: Liquor arsenicalis, one ounce; tincture of muriate of iron, one ounce and a half; water, one quart. Mix. Give daily, one pint for a dose. If the disease is constitutional keep the stable aired, and attend to cleanliness. Fced as previously directed, and allow bran mashes when the bowels are constipated. Administer the drink recommended above, night and morning. Clothe warmly; remove from a stall to a loose box. Should the pulse sud- denly sink, allow two quarts of porter each day. If the appetite fail, give gruel instead of water, and feed some cut carrots from the hand. * THE TEETH. Symptoms of Toothache.—Head carried on one side, or pressed against the wall; saliva dribbles from the lips; quidding or partial mastication of the food, and allowing the morsel to drop from the mouth. Appetite capricious; sometimes spirit is displayed— then the horse is equally dejected. The tooth dies; the opposing tooth grows long. ‘The opposite teeth become very sharp, from the horse masticating only on one side. The long tooth presses upon the gum and provokes nasal gleet. If toothache is suspected consult a veterinarian. f * THOROUGH-PIN. Symptom.—A youn] tumor going right through the leg, and appearing anterior to the point of the hock. It is nearly always connected with bog spavin. Treatment.—Never attack thorough-pin and bog spavin at the same time. Relieve the thorough-pin first by means of rags, cork, and an India-rubber bandage, cut so as not to press on the bog spavin. If the corks occasion constitutional symptoms, use a truss to press upon the thorough-pin, which, being destroyed, apply a perfect bandage and wetted cloths When attempting to cure bog spavin, however, continue the remedy to the thor- ough-pin, or the cure of one affection may reproduce the other. to the bog spavin. * THRUSH. Symptoms.—A foul discharge running from the cleft of the frog. Thisdecomposesthe horn. The surface of the frog becomes ragged, and the interior con- verted into a white powder. The affection does not generally lame; but should the horse tread on a roll- ing stone, it may fall as though it were shot. Treatment.—Pare away the frog till only sound horn remains, or until the flesh is exposed. Then tack on the shoe and return to a clean stall. Apply the chloride of zinc lotion—three grains to the ounce of water—to the cleft of the frog by means of some tow, wrapped round a small bit of stick. When the stench has ceased, a little liquor of lead will perfect the cure. For contracted feet pare the frog, and every morning dress once with the chloride of zinc lotion; but do not strive to stop the thrush. TUMORS. These are so various and of such different natures that in every case a surgeon should be consulted. WARTS. There are three kinds of warts. 1. Contained in a cuticular sac, and upon this being divided, shells out. 2. The cartilaginous and vascular. These grow to some size and are rough on the surface. They are apt to ulcerate. 38. A cuticular case, inclosing a soft granular substance. __ When of the first kind slit up and squeeze them out. The second kind eut off and apply a heated iron to stop the bleeding. The third kind (fully red) had better be let alone. WINDY COLIC. Sympitoms.—Uneasiness; pendulous head; cessa- tion of feeding; breathing laborious; fidgets; rock- ing the body; enlargement of the belly; pawing. Standing in one place; sleepy eye; heavy pulse; flatulence; the abdomen greatly enlarged. Breath- ing very fast; pulse very feeble; blindness; the ani- | mal walks round and round till it falls and dies. Treatment.—Three balls of sulphuret of ainmonia, two drachms, with extract of gentian and powdered quassia, of each a sufficiency, may be given, one every half hour. Next, one ounce of chloride of potash, dissolved in a pint of cold water, and min- gled with sulphuric ether; two ounces should be turned = THE FARMERS’ STOCK BOOK. 148 down. Ivan hour’s time, two ounces cach of sul- - phuric ether and of laudanum; half an ounce of camphorated spirits, one drachm of carbonate of ammonia may be administered. No good effect being produced throw up a tobacco-smoke enema. As a last resort, procure a stick of brimstone and light it. Remain in the stable while it burns, or the sulphurous fumes may become too powerful for life to inhale them. Continue this measure for two hours; then repeat the remedies previously recom- mended. ll being fruitless, puncture the abdomen with a trocar or knife as a desperate remedy. Cut page 127. GENERAL SPECIFIC TREATMENT OF WOUNDS. A lacerated wound is generally accompanied by contusion, but with little hemorrhage. Shock to the system is the worst of its primary effects. The dan- gor springs from collapse. A slough may probably follow. The slough is dangerous in proportion as it is tardy. The horse may bleed to death if the body is much debilitated. Treatment.—Attend first to the system. Give a drink composed of sulphuric ether and laudanum, of each one ounce; water, half a pint. Repeat the medicine every quarter of an hour if necessary, or till shivering has ceased and the pulse is healthy. A poultice, made of one-fourth brewer’s yeast, three- fourths of any coarse meal; or a lotion, consisting of tincture of cantharides, one ounce; chloride of zine, two drachms; water, three pints, may be employed. -When the slough has fallen apply fre- quently a solution of chloride of zine, one grain to the ounce of water; and regulate the food by the pulse. An incised wound produces little shock. The danger is immediate, as the horse may bleed to death. Treatment.—Do not move the horse. Dash the part with cold water, or direct upon the bleeding sur- face a current of wind from the bellows. When the bleeding has ceased and the surfaces are sticky, draw the edges together with divided sutures. Sec page 129. When the sutures begin to drag cut them across. After copious suppuration has been established bathe frequently with the solution of chloride of zine, one grain to the ounce of water. An abraded wound is generally accompanied by grit or dirt forced into the denuded surface. The pain is so great the animal may sink from irritation. Treatment.—Cleanse, by squeezing water from a ——— aa aaaaaaaasaaaaaaasaaaaaacaaaaaacaaaaacaaaaaaaaacacascaaaaaia, large sponge above the wound, as was directed for broken Imees, and allow suppuration to remove any grit that is fixedin the flesh. Support the body, and use the chloride of zine lotion. A punctured wound is dangerous, as the parts injured are liable to motion. On this account those above the stifle are very hazardous. Sinuses form from the torn fascia opposing the exit of the pus; also because the small hole in the skin generally bears no proportion to the internal damage. Treatment.—Always enlarge the external opening to afford egress to allsloughs and pus. Regulate the fuod by the symptoms, and use the chloride of zine lotion. A contused wound, when large, causes more con- gealed blood than can be absorbed. This corrupts, and a slough must occur or an abscess must form. Hither generates weakness, produces irritation, and may lead to fatal hemorrhage. Or sinuses may form. Wherefore, such accidents are not to be judged of hastily. Treatment.—When the contusion is slight rub the part with iodide of lead, one drachm of the salt to an ounce of lard. When large divide the skin, every eighth inch, the entire length of the swelling. Bathe the injury with the chloride of zinc lotion, and support the body, as the symptoms demand liberality in the matter of food. Tn all wounds gain, if possible, a large depending orifice, and cover the denuded surfaces with a rag sat- urated with oil of tar, or solution of tar. CHAPTER XIX. DESIGNATION OF REMEDIES AND PREPARATIONS UNDER WHICH THE SEVERAL FORMULAS MAY BE ADMINISTERED. SECTION I.—THE COLLECTION OF FORMULAS. The collection cf formulas requires careful atten- tion, that they may be strictly correct, and appli- cable to the necessities of a case. In all cases when the farmer or breeder is in doubt, he should, as be- fore stated, apply to a veterinarian. If he bea true man he will not find fault with the remedies which may have been used, but will proceed to combat the special requirements of the case. It is only the quack who holds that only the special formulas are correct, and the simples of the farmer, or the pre- scriptions of the best surgeons, here formulated into connected shape, of no use. In nine cases out of ten i 144 THE FARMERS’ STOCK BOOK. he has thus gotten his own knowledge, and generally 1 sO superficial a manner as not to be reliable. The quack is also more liable to be in error as to the true nature of the symptoms than the carefully read breeder, In case there is no really good veterina- rian near, get the advice of your family physician. His advice will be valuable, and the humane physi- cian does not, nowadays, disdain to assist his neigh- bors in the treatment of animal servants when a vet- erinarian cannot be had. In fact, many able physi- cians now combine the two branches of the profes- sion, both in surgery and medicine. The symptoms and medicines in all that follows are to assist in de- termining diseases. That the whole matter of the treatment of animals may be complete, we have excerpted and edited from Stonehenge—who combined a thorough knowledge of the horse with practical expericnce in diseases—as formulated by him from the best authorities, a list, proper and applicable in diseases and injuries. The explanations will indidate when they may be used. Tt will be found a valuable addition to the special cases we have treated of. The list is arranged al- phabetically and needs no further introduction. SECTION IIl.—ALTERATIVES. This term is not very scientific, but it is in very general use, and easily explains its own meaning, though the modus operandi of the drugs employed to carry it out is not so clear. The object is to replace unhealthy action by a healthy one, without resorting to any of the distinctly defined remedies, such as tonics, stomachics, etc. As a general rule, this class of remedies produce their effect by acting slowly but steadily on the depuratory organs, as the liver, kid- neys and skin. The following may be found useful: 1. In disordered states of the skin— Emetic Tartar, 5 OZ. Powdered Ginger, 3 02. Opium, 1 oz. Syrup enongh to form 16 balls; one to be given every night. 2. Simply cooling— Barbadoes Aloes, iL Oya: Castile Soap, 1; OZ. Ginger, $s OZ. Syrup enough to form 6 balls; one to be given every morning, Or, 3. Barbadoes Aloes, Emetic Tartar, Castile Soap, Mix. 14 drachm. 2 drachms. 2 drachms. 4. Alterative ball for general use— Black Sulphuret of Antimony, 2 to 4 drachms. Sulphur, 2 drachis. Nitre, 2 drachms. Linseed meal and water enough to form a ball. 5. For generally defective secretions— Flowers of Sulphur, 6 oz. Emetic Tartar, 5 to 8 drachms. Corrosive Sublimate, 10 grs. Linseed meal mixed with hot water, enough to form six balls, one of which may be given two or three times a week. 6. In debility of stomach— Calomel, 1 seruple. Aloes, 1 drachm. Cascarilla Bark, of each in 1 drachm. Gentian Root, powder, Ginger, : Castile Soap, 3 drachms. Syrup enough to make a ball, which may be given twice a week, or every other night. SECTION III.—ANHZSTHETICS. These either diminish sensation or produce in- insensibility to all external impressions, and there- fore to pain. They resemble narcotics in their action, and, when taken into the stomach, may be considered purely as such. The most certain and safe way of administering them is by inhalation, and chloroform is the drug now universally employed. The modus operandi of the various kinds has never yet been satisfactorily explained; and when the com- parison is made, as it often is, to the action of intox- icating fluids, we are no nearer to it than before. With alcoholic fluids, however, the disorder of the mental functions is greater in proportion to the in- sensibility to pain; and if they are taken in sufficient quantities to produce the latter effect, they are dangerous to life itself. The action of anesthetics on the horse is very similar to that on man, and should only be administered by a veterinary surgeon. ANODYNES, sometimes called narcotics, when taken into the stomach, pass at once into the blood, and there act in a special manner on the nervous centers. At first they exalt the nervous force; but they soon depress it, the second stage coming on the sooner according to the increase of the dose. They are given either to soothe the general nervous system, or to stop diar- rhea; or sometimes to relieve spasm, as in colic or tetanus. Opium is the chief anodyne used in veter- inary medicine, and it may be employed in very large doses: — |. THE FARMERS’ STOCK BOOK, 7. Anodyne drench for colic— Linseed Oil, Oil of Turpentine, 1 to 2 ounces. Laudanum, 1 to 2 ounces. Mix, and give every hour till relief is afforded. 8. Anodyne ball for colic (only useful in mild cases)— Powdered Opium, Castile Soap, 1 pint. 4 to 2 drachms. 2 drachms. Camphor, 2 drachms. Ginger, 14 drachms. Make intoa ball with licorice powder and treacle, and give every hour while the pain lasts. It should be kept in a bottle or bladder. 9. Anodyne ball (ordinary)— Opium, 4 to 1 drachm. Castile Soap, 2 to 4 drachms. Ginger, 1 to 2 drachms. Powdered Anise-seed, 4 to 1 oz. Oil of Caraway Seeds, 4 drachm. Syrup enough to form a ball, to be dissolved in half a pint of warm ale, and given asa drench. 10. Anodyne drench in superpurgation, or ordinary diarrhcea--- Gum Arabic, 2 oz. Boiling water, 1 pint. Dissolve, and then add-- Oil of Peppermint, 25 drops. Laudanum, +to l ox. Mix, and give night and morning, if necessary. 11. In chronic diarrhea-- Powdered Chalk and Gum Ara- bic, of each, loz. * Laudanum, 4 02. Peppermint Water, 10 oz. Mix, and give night and mcrning. ANTACIDS. As the term implies, these remedies are used to neutralize acids, whether taken into the stomach to an improper extent, or formed therein as products of diseases. They are often classed as alteratives, when used for the latter purpose. They include the alkalies and alkaline earths, but are not much used in veterinary medicine. : SECTION IV.—ANTHELMINTICS. Drugs which are used to destroy worms receive this name in medical literature, when the author is wedded to the Greek language. The admirers of Latin call them vermifuges, and in English they re- ceive the humble name of worm medicines. Their action is partly by producing a disagreeable or fatal impression on the worm itself, and partly by irritat- ing the mucous lining of the bowels, and thus caus- ing them to expel their contents. 145 12. Worm ball (recommended by Mr. Gamgee)— Asafoetida, Calomel, 2 drachms. 1} drachms. Powdered Savin, 14 drachms. Oil of Male Fern, 30 drops. Treacle enough to make a ball, which should be given at night, and followed by a purge next morning. 13. Mild drench for worms— Linseed Oil, ' Spirits of Turpentine, Mix and give every morning. .Anti-spasmodies are medicines which are intended to counteract excessive muscular action, called spasm, or, in the limbs, cramp. This deranged condition depends upon a variety of causes, which are generally of an irritating nature; and its successful treatment will often depend upon the employment of remedies calculated to remove the cause, rather than directly to relieve the effect. It therefore follows that, in many cases, the medicines most successful in remov- ing spasm will be derivel from widely separated di- visions of the materia medica, such as aperients, ano- dynes, alteratives, stimulants and tonics. It is use- less to attempt to give many formulas for their ex- hibition; but there are one or two medicines which exercise a peculiar control over spasm, and I shall give them without attempting to analyze their mode of operation. 14. In eolic— 1 pint. 2 drachms. Spirits of Turpentine, 3h OZ. Laudanum, 14 oz. Barbadoes Aloes, 1 o7. Powder the aloes, and dissolve the warm water; then add the other ingredients, and give as a drench. 15. Clyster in Colic— Spirits of Turpentine, 6 oz. Aloes, 2 drachms. Dissolve in three quarts of warm water, and stir the turpentine well into it. 16. Anti-spasmodic drench— Gin, Tincture of Capsicum, Laudanum, 3 drachms. Warm Water, 14 pints. Mix, and give as a drench,. when there is no in- flammation. SECTION V.—APERIENTS. Aperients, or purges, are those medicines which quicken or increase the evacuations from the bowels, varying, however, a good deal in their mode of opera- tion. Some act merely by exciting the muscular 4 to 6 oz. 2 drachms. THE FARM HRS’ SO Ci BOO, coat of the bowels to contract; others cause an im- mense watery discharge, which, as it were, washes out the bowels; whilst a third set combine the action of the two. The various purges also act upon dif- ferent parts of the canal, some stimulating the small intestines, whilst others pass through them without affecting them, and only act upon the large bowels; and others, again, act upon the whole canal. There is a third point of difference in purges, depending upon their influencing the liver in addition, which mercurial purgatives certainly do, as well as rhubarb and some others, and which effect is partly due to their absorption into the circulation, so that they may be made to act, by injecting into the veins, as strongly as by actual swallowing, and their subse- quent passage into the bowels. Purgatives are like- wise classed, according to the degree of their effect, into laxatives acting mildly, and drastic purges, or catharties, acting very severely. 17. Ordinary physic balls-- Barbadoes Aloes, Hard Soap, A drachms. Ginger, 1 drachms. Dissolve in as small a quantity of boiling water as will suffice; then slowly evaporate to the proper consistence, by which means griping is avoided. 18. A warmer physic ball— Barbadoes Aloes, Carbonate of Soda, Aromatic Powder, 3 to 8 drachms. 3 to 8 drachms. 4 drachm. 1 drachm. 22. Laxative drench— Barbadoes Aloes, Canella Alba, Salt of Tartar, Mint Water, Mix. 23. Another laxative drench— Castor Oil, Barbadocs Aloes, Carbonate of Soda, 2 drachms. Mint Water, 8 02. Mix, by dissolving the aloes in the mint water by the aid of heat, and then adding the other ingredients. 24. A mild opening drench— _ Castor Oil, Epsom Salts, Gruel, Mix. 25. A very mild laxative— Castor Oil. Linseed Oil, Warm Water or Gruel, Mix. 26. Usedin the staggers— Barbadoes Aloes, Common Salt, Flour of Mustard, Water, Mix. 27. A gently cooling drench in slight attacks of cold— Epsom Salts, 3 to 4 drachms. 1 to 2 drachms. 1 drachm. 8 02. 3 to 6 oz. 8 to 5 drachms. 4 oz. 3 to 5 oz. 2 pints. 4 oz. 4 oz. 1 pint. A to 6 drachms. 6 oz. i Oz: 2 pints. 6 to 8 oz. Whey, 2 pints. Oil of Caraway 12 drops. Dissolve as above, and then add the oil. 19. Gently laxative ball— Barbadoes Aloes, Rhubarb Powder, Ginger, 2 drachms. Oil of Caraway. 15 drops. Mix, and form into a ball, as in No. 17. 20. Stomachic laxative balls, for washy horses— Barbadoes Aloes, 3 drachms. Rhubarb, 2 drachms. Ginger, 1 drachm. Caszarilla Powder, 1 drachm. Oil of Caraway, 15 drops. Carbonate of Soda. 14 drachms. Dissolve the aloes as in No. 17, and then add the other ingredients. Z1. Purging balls, with calomel-— Barbadoes Aloes, Calomel, Rhubarb, Ginger, Castile Soap, Mix as in No. 17. 3 to 5 drachms. 1 to 2 drachms. 3 to 6 drachms. 4to 1 drachm. 1 to 2 drachms. 4 to 1 drachm. 2 drachms. Mix. 28. Purgative clyster— Common Salt, 4 to 8 oz. Warm Water, 8 to 16 pints. SECTION VI.— -ASTRINGENTS appear to produce contraction on all living animal tissues with which they come in contact, whether in the interior or on the exterior of the body; and whether immediately applied or by absorption into the circulation. But great doubt exists as to the exact mode in which they act; and, as in many other cases, we are obliged to content ourselves with their effects, and to prescribe them empirically. They are divided into stringents administered by the mouth, and those applied locally to external ulcerated or wounded surfaces. 29. For bloody urine— Powdered Catechu, Alum, Cascarilla Bark in Powder, 3 OZ. 7s oz. 1to2 drachms. Liquorice powder and treacle, enough to form a ball, to be given twice a day. THE FARMERS’ STOCK BOOK. 147 30. For diabetes— Opium, 4 drachm. Ginger, powdered, 2 drachms. Oak Bark, powdered, 1 oz. Alum, as much as the tea will dissolve. Camomile Tea 1 pint. Mix for a drench. 31. External astringent powders for ulcerated sur- faces— Powdered Alum, 4 oz. Armenian Bole, 1 oz. Mix. 32. White Vitriol, 4 oz. Oxide of Zine, 1 oz. Mix. 33. Astringent Lotion— Goulard Extract, 2to 3 drachms. Water, 4 pint. Mix. - 3+. Sulphate of copper, 1 to 2 drachms. Water, $pint. Mix. 35. Astringent ointment for sore heels— Acetate of Lead, 1 drachm. Lard, 1 oz. Mix. 36. Another for the same— Nitrate of silver, powdered, 4 drachm. Goulard Extract, 1 drachm. Lard, 1 oz. Mix, and use a very small portion every night— SECTION VII.—BLISTER OR VESICANTS. Blisters are applications which inflame the skin, and produce a secretion of serum between the cutis and cuticle, by which the latter is raised in the form of small bladders; but in consequence of the presence of the hair, these are very imperfectly seen in the horse. They consist of two kinds—one, used for the sake of counter-irritation, by which the orig- inal disease is lessened, in consequence of the estab- lishment of this irritation at a short distance from it: the other, commonly called ‘‘sweating” in veterinary surgery, by which a discharge is obtained from the vessels of the part itself, which are in that way re- lieved and unloaded; there is also a subsequent proc- ess of absorption in consequence of the peculiar stimulus appued. 37. Mild Blister ointment ( counter-irritant)— Hog’s lard, 4 oz. Venice Turpentine, 1 oz. Powdered Cantharides, 6 drachms. Mix and spread. 38. Stronger blister ointment (counter-irritant) Spirits of Turpentine, 1 oz. Sulphuric Acid, by measure, 2 drackhms. Mix carefully in an open place, and add— Hog’s Lard, A OZ. Powdered Cantharides, 1 oz. Mix and spread. 39. Very strong blister (counter-irritant)— Strong Mercurial Ointment, A OZ. Oil of Origanum, 3 OZ. Finely powdered Euphorbium, 3 drachms. Powdered Cantharides, & OZ. Mix and spread. 40. Rapidly acting bli-ter (counter-irritant)— Best Flour of Mustard, 8 oz. Made into a paste with water. Add Oil of Turpentine 2 OZ. Strong Liqnor of Ammonia, 1 oz. This is to be well rubbed into the chest, belly or back, in cases of acute inflammation. 41. Sweating blister— Strong Mercurial Ointment, 2 OZ. Oil of Origanum, 2 drachms. Corrosive Sublimate, 2 drachms. Cantharides, powdered, 3 drachms. Mix, and rub in with the hand. 42. Strong sweating blister, for solints, ring-boncs, spavins, etce.— at Biniodide of Mercury, 1 to 14 drachm. Lard, 1 oz. To be well rubbed into the legs after cutting the hair short; and followed by the daily use of ar- nica, in the shape of a wash, as follows, which is to be painted on with a brush: Tincture of Arnica, 1 oz. Water, 12 to 15 oz. Mix. 43. Liquid sweating blisters— Cantharides, 1 oz. Spirits of Turpentine, 2 oz. Methylated Spirit of Wine, 1 pint. Mix, and digest fora fortnight; then strain. 44. Powdered Cantharides, 1 o7. Commercial Pyroligneous Acid, 1 pint. Mix, and digest for a fortnight; then strain. SECTION VIII.-—OAUSTICS, OR CAUTERIES. Caustics are substances which burn away the liy- ing tissues of the body, by the decomposition of their elements. They are of two kinds, viz.: first, the actual cautery, consisting in the application of the burning iron, and called firing; and, secondly, the potential cautery, by means of the powers of the mineral caustics, such as potassa fusa, lunar-caustic, corrosive sublimate, etc. 148 THE FARMHRS’ SDOCK BOOK, The following are the ordinary chemical applica- tions used as potential cauteries: 45. Fused potass, difficult to manage, because it runs about in all directions, and little used in veterinary medicine. 46. Lunar caustic, or nitrate of silver, very valuable to the veterinary surgeon, and constantly used to apply to profuse granulations. 47. Sulphate of copper, almost equally useful, but not as strong as lunar caustic; it may be well rubbed into all high granulations, as in broken knees, and similar growths. 48. Corrosive sublimate in powder, which acts most energetically upon warty growths, but should be used with great care and discretion. It may safely be applied to small surfaces, but not without a regular practitioner to large ones. It should be washed off after remaining on a few minutes. 49. Yellow ointment is not so strong as corrosive sublimate, and may be used with more freedom. It will generally remove warty growths, by pick- ing off their heads and rubbing itin. 50. Muriate of Antimony, called butter of anti- mony; a strong but rather unmanageable caustic, and used either by itself or mixed with more or less water. 51. Chloride of zine is amost powerful caustic. It may be used in old sinuses in solution, seven drachms in a pint of water. Milder caustics: 52. Verdigris, either in powaer or mixed with lard as an ointment, in the proportion of 1 to 3. 53. Red precipitate, mixed and applied as in 52. 54. Burnt alum, used dry in powder. 55. Powdered white sugar. Mild liquid caustics: 56. Solution of nitrate of silver, 5 to 15 grains to the ounce of distilled water. 57. Solution of blue vitriol, of about double the above strength. 58. Chloride of zinc, 1 to 3 grains to the ounce of water. SECTION IX.—CHARGES are adhesive plasters which are spread while hot on the legs, and at once covered with short tow, so as to form a strong and unyielding support while the horse is at grass. 59. Ordinary charges— Burgundy Pitch, 4 oz, Barbadoes Tar, 6 oz. Beeswax, 2 OZ. Red Lead, A oz. The three first are to be melted together, and after- ward the lard is to be added. The mixture is to be kept constantly stirred until sufficiently cold to be applied. If too stiff (which will depend upon the weather), it may be softened by the ad- dition of a little lard or oil. 60. Arnica charge—- Canada Balsam, 2 oz. Powdered Arnica Leaves, 4, OZ. The balsam to be melted and worked up with the leaves, adding spirits of turpentine if necessary. When thoroughly mixed, to be well rubbed into the whole leg, in a thin layer, and to be covered over with the charge No. 59, which will set on its outside and act as a bandage, while the arnica is a restorative to the weakened vessels. This is an excellent application. SECTION X.—CLYSTERS, OR ENEMATA. Clysters are intended either to relieve obstruction or spasm of the bowels, and are of great service when properly applied. They may be made of warm water or gruel, of which some quarts will be required in colic. They should be thrown up with the proper syringe, provided with valves and a flexible tube. For the turpentine clyster in colic, see anti-spas- modics. Aperient clysters, see aperients. 61. Anodyne clyster in diarrhcea— Starch, made as for washing, 1 quart. Powdered Opium, 2 drachms. The opium is to be boiied in water, and added to the starch. SECTION XI.—CORDIALS are medicines which act as temporary stimulants to the whole system, and especially to the stomach. They augment the strength and spirits when de- pressed, as after over-exertion in work. 62. Cordial balls— Powdered Caraway Seeds, 6 drachms. Ginger, 2 drachms. Oil of Cloves, 20 drops. Treacle enough to make into a ball-— 63. Powdered Anise-seed, 6 drachms. Powdered Cardamons, 2 drachms. Powdered Cassia, 1 drachm. Oil of Caraway, 20 drops. Mix with treacle into a ball. 64. Cordial drench— A quart of good ale warmed, and with plenty of grated ginger. 55. Cordial and expectorant— Powdered Anise-seed, % OZ. Powdered Squill. i drachm. Powdered Myrrh, 14 drachm. Balsam of Peru, enough to form a ball. THE FARMERS’ STOCK BOOK. 66. Liquorice Powder, Gum Ammoniacum, Balsam of Tolu, 14 dvachm. Powdered Squill, 1 drachm. Linseed meal and boiling water, enough to form into a mass. SECTION XIl.—DEMULCENTS 4 OZ. 3 drachms. are used for the purpose of soothing irritations of the bowels, kidneys or bladder; in the two last cases by their effect upon the secretion of urine. 67. Demulcent drench— Gum Arabie, 4 OZ. Water, 1 pint. Dissolve and give as a drench night and morning, ormixed with a mash. 68. Linseed, 4. OZ. Water, 1 quart. Simmer till a strong and thick decoction is obtained, and give as above. 69. Marshmallow drench — Marshmallows, A double hand- ful. Water, 1 quart. Simmer, as in No. 68, and use in the same way. SECTION XIII.—DIAPHORETICS have a special action on the skin, increasing the perspiration sometimes to an enormous extent. 70. Ordinary diaphoretic drench— Solution of Acetate of Ammonia, 3 to 4 oz. Laudanum, 1 oz. Mix, and give at night. Or, 71. Solution of Acetate of Ammonia, 2 oz. Spirit of Nitrous #ther, Mix, and give as above. 72. In hide-bound— Emetic Tartar, Camphor, Ginger, 2 oz. 13 drachm. % dvachm. 2 drachms. Opium, % drachm. Oil of Caraway, 15 drops. Linseed meal and boiling water, to forma bull, which may be given twice or thrice a week. 73. In hide-bound (but not so efficacious)— Antimonial Powder, 2 drachms. Ginger, 1 drachm. Powdered Caraways, 6 drachms. Oil of Anise-seed, 20 drops. Mix as above. These remedies require moderate exercise in cloth- ing to bring out their effects, after which the horse should be whisped till quite dry. SECTION XIV.—DIGESTIVES. Digestives are app!ications which promote suppura- tion, and the healing of wounds or ulcers. 74. Digestive ointment— Red Precipitate, Venice Turpentine, Beeswax, 1 oz. Hog’s Lard, 4 OZ. Melt the three last ingredients over a slow fire, and when nearly cold stir in the powder. SECTION XV.—DIURETICS. Diuretics are medicines which promote the secre- tion and discharge of urine, the effect being produced in a different manuncr by different medicines; some acting directly upon the kidneys by sympathy with the stomach, while others are taken up by the blood- vessels, and in their elimination from the blood cause an extra secretion of the urine. In either case their effect is to diminish the watery part of the blood, and thus promote the absorption of fluid effused into any of the cavities, or into the cellular membrane in the various forms of dropsy. 75. 2 OZ. 3 OZ. Stimulating diuretic ball— Powdered Resin, Sal Prunelle, Castile Soap, Oil of Juniper, Mix. . Amore cooling diuretic ball— Powdered Nitre, Camphor, 3 drachms. 3 drachms. 3 drachms. 1 drachm. 4to 1 oz. 1 drachm. Juniper Berries, 1 drachm. Soap, 3 drachms. Mix, adding linseed meal enough to form a ball. 77. Diuretic powder for a mash— Nitre, R sin, Mix. 78. Another more active powder- Nitre, Camphor, Mix. 4 to # 07. $ to fo" 6 drachms. 14 drachm. SECTION XVI.—EMBROCATIONS. Embrocations oz liniments are stimulating or se- dative external applications, intended to reduce the pain and inflammation of internal parts when rubbed into the skin with the hand. 79. Mustard embrocation— Best Flour of Mustard, Liquor of Ammonia, 14 o7. Oil of Turpentine, 14 oz. Mix with sufficient water to form a thin paste. 80. Stimulating embrocation— Camphor, Oil of Turpentine, Spirit of Wine, Mix. 3; 6 OZ. THE FARMERS’ STOCK BOOK. 81. Sweating embrocation for windgalls, ete.— Strong Mercurial Ointment, 2 OZ. Camphor, 4 , 4 OZ. Oil of Rosemary, 2 drachms. Oil of Turpentine, 1 oz. Mix. F 82. Another, but stronger— Strong Mercurial Ointment, Oil of Bay, Oil of Organum, Powdered Cantharides, Mix. 83. A most active sweating embrocation— Biniodide of Mercury, 4 to 1 drachm. Powdered Arnica Leaves, 1 drachm. Soap Liniment, 2 OZ. Mix. 2 OZ. 1 02. 4 OZ. 4 OZ. SECTION XVII.—EMULSIONS. When oily matters have their globules broken down by friction with mucilaginous substances, such as gum arabic or yolk of egg, they are called emul- sions, and are specially useful in soothing irritation of the mucous membrane, of the trachea, and bronchi. 84. Simple emulsion— Linseed Oil, Honey, Soft Water, 1 pint. Subcarbonate of Potass, 1 drachm. Dissolve the honey and potass in the water; then add the linseed oil by degrees in a large mortar, when it should assume a milky appearance. It may be given night and morning. : 2 oz. 3 OZ. 85. Another more active emulsion— Simple Emulsion, No. 84, Camphor, 7 OZ. *1 drachm. Opium, in powder, % drachm. Oil of Anise-seed, 30 drops. Rub the three last ingredients together in a mortar with some white sugar; then add the emulsion by degrees. 3 SECTION XVIM.—EXPECTORANTS. Iixpectorants excite or promote a discharge of mucus from the lining membrane of the bronchial tubes, thereby relieving inflammation and allaying cough. 86. Expectorant ball in ordinary cough without inflammation— Gum Ammoniacum, Powdered Squill, Castile Soap, Honey cnough to form a ball. x OZ. drachm. 2 drachms. 87. In old standing cough (stomach)— Asafoetida, 3 drachms. Galbanum, 1 drachm. Carbonate of Ammonia, % drachm. Ginger, 14 drachm. Honey enough to form a ball. 88. A strong expectorant ball— Emetic Tartar, Calomel, 4 drachm., 15 grains. Digitalis, 3 drachm. Powdered Squills, 3 drachm. Linseed meal and water enough to forma ball, which is not to be repeated without great care. SECTION XIX.—FEBRIFUGES. Febrifuges or fever medicines are given to allay the arterial and nervous excitements which accom- pany febrile action. They do this partly by their agency on the heart and arteries through the nervous system, and partly by increasing the secretions of the skin and kidreys. 89. Fever ball— Nitre, 4 drachms. Camphor, 14 drachm. Calomel aid Opium, of each, 1 scruple. Linseed meal and water enough to form a ball. Or, 90. Emetic Tartar, 14to 2 drachms. Compound Powder of Tragacanth, 2 drachms. Linseed meal as above. Or, 91. Nitre, Camphor, Mix as above. 92. Cooling powder for mash— Nitre, May be given in a bran mash. 93. Cooling drench,— Nitre, Sweet Spirit of Nitre, Tincture of Digitalis, Whey, Mix. SECTION XX.—LOTIONS FOR WASHES consist in liquids applied to the external parts, either to cool them or to produce a healthy action in the vessels. 94. Cooling solution for external inflammation— Goulard Extract, Loz Vinegar, 2 OZ. Spirits of Wine or Gin, 3) OZ. Water, : 14 pint. Mix and apply with a cotton bandage. — 95. Another, useful for infiamed legs, or for galled shoulders or back— Sal Ammoniac, Vinegar, Spirits of Wine, Tincture of Arnica, Water, Mix. 96. Lotion for foul uleers— Sulphate of Copper, Nitric Acid, Water, Mix. 3 drachms. 2 drachms. 6 drachms to 1 oz. 1 oz. 2 oz. 2 drachms. 1 pint. 1 02. A OZ. 2 oz. 2 drachms. 4.02%. 8 to 12 oz. THE 97. Lotion for the eyes— Sulphate of Zinc, E Water, 98. Very strong one, and only to be dropped in— Nitrate of Silver, dD to 8 grains. Distilled Water, 1 oz. Mix, and use with a camel-hair brush. NARCOTICS. A distinction is sometimes made between anodynes and narcotics, but in veterinary medicine there is no necessity for separating them. (See anodynes.) REFRIGERANTS lower the animal heat by contact with the skin, thie ordinary ones being cold air, cold water, ice and evaporated lotions. (See lotions.) SECTION XXI.—SEDATIVES. These depress action of the circulatory and nervous systems, without affecting the mental functions. They are very powerful in their effects; and digitalis, which is the drug commonly used for this purpose, has a special quality known by the name of cumulative; that is to say, if repeated small doses are given at intervals for a certain time, an effect is produced almost equal to that which would follow the exhibi- tion of the whole quantity at once. Besides digitalis, aconite is sometimes used to lower the action of the heart, and by many it is supposed to be equal in potency to that drug, without the danger which always attends its use. They are better used under the advice of a veterinarian. SECTION XXII.— STIMULANTS. By this term is understood those substances which excite the action of the whole nervous and vascular systems; almost all medicines are stimulants to some part or other, as, for instance, aperients, which stimu- late the lining of the bowels, but to the general sys- tem are lowering. On the other hand, stimulants, so called, par excellence, excite and raise the action of the brain and heart. Old Ale, Carbonate of Ammonia, Tincture of Ginger, Mix and give as a drench. For other stimulants see Cordials. 1 quart. 3 to 2 drachms. 4 drachms. SECTION XXII.—STOMACHICS. Stomachics are medicines given to improve the tone of the stomach when impaired by bad manage- ment or disease. FARMERS’ STOCK BOOK. Stomachie ball— Powdered Gentian, Powdered Ginger, Carbonate of Soda, Treacle to forma ball. Or, Cascarilla, powdered, Myrrh, 14 drachims. Castile Soap, 1 drachm. Mix, with syrup or treacle, into a ball. Or, Powdered Colombo, Powdered Cassia. Powdered Rhubarb, Mix as in No. 101. SKCTION XXIV.—STYPTICS. Styptics are remedies which have a tendency to stop the flow of blood either from internal or external surfaces. They are used either by the mouth or to the part itself in the shape of lotions, etc.; or the actual cautery, which is always best in external bleeding, may be employed. Sometimes, however, the part cannot be reached with the heated iron, and is yet withm the influence of an injection, as in bleeding from the nostrils, for which the following may be employed: Matico Leaves, 4 ounce. Boiling Water, 1 pint. Infuse, and when cold strain and inject into the nostrils. 4 ounce. 14 lrachms. 1 drachm. 1 ounce. 4 to 1 ounce, 1 drachm. 2 drachms. Foz internal styptics see Astringents. TONICS. These invigorate the whole body permanently, whilst stimulants only act for a short time. They are chiefly used after a low fever. 104. Tonic ball— Sulphate of Iron, Extract of Camomile, Mix and form into a ball. Or, 105. Arsenic, % ounce. 1 ounce. 10 grains. Ginger, 1 drachm. Powdered Anise-seed, -1 ounce. Compound Powder of Tragacanth, : 2 drachms. Syrup enougi toforma ball. It is a very powerful tonic. * VERMIFUGES, OR WORM MEDICINES. Described under the head of Anthelmintics, which see. : CHAPTER XX. DRUGS AND MEDICAL APPLICATIONS. VETERINARY DRUGS, WITH THEIR ACTIONS AND DOSES. The use of drugs, and a knowledge of their action, and the proper doses, is important to every person 152 who Onion a fone r | going carefully it will be found more convenient sometimes to use than preparations of various drugs. We therefore append the list of such as may pos- THE YTARMBERS' STOCK BOOK. If he have studied the fore- sibly be needed in the stable by the farmer and the breeder of stock: Acetic Aci; Distilled Vinegar.—Only used ex- ternally, as an ingredient in cooling lotions. Acontte; Monkshood, Wolfsbane.—A most active poison in large doses. Used medicinally, it is a powerful general sedative, anti-spasmodic, and ano- dyne; and by many practitioners it is preferred to digitalis. It is generally given as a tincture; for which see Acontrr, Tincture of.—Take of root of Aconitum Napellus, dried and powdered, 16 ounces; rectified spirit, 16 fluid ounces. Macerate for four days; then strain, adding enough spirit to make it up to 24 ounces. Dose, 10 minims to 20 minime. Auconon; Spirit of Wine, known as rectified spirit and proof spirit.—The latter is used as a stimulant, in the dose of 2 to 6 ounces. Autozs; Barbaboes is the kind of this drug which is chiefly uscd in veterinary practice.—Its action is cathartic in large doses, nauseating in medium doses, and tonic in small. Dose, from 2 drachms to 6 drachms. For the foal, five grains may be given for every week of its age. Axoss, Horse or Caballine; an inferior and cheaper quality, generally the residue from the purification of Barbadoes and Socotrine aloes. Auvum; Sulphate of Alumina and Potass.—Action, irritant, astringent and sedative. Dose, 2 drachms to 4 drachms. Ammonia, Liquor of; Caustic Ammonia, Spirit of Hartshorn.—A diffusible stimulant internally; ex- ternally, a strong irritant. Dose, 2 drachms to 6 drachms. Ammonia, Aromatic Spirit of, Sal Volatile.—Used in the same way as the liquor, which is generally substituted for it in veterinary medicine. Ammonia, Carbonate of.—A strong diffusible stimu- lant. Dose, 2 drachms to-4 drachms. Ammonta, Muriate of; Sal Ammoniac.—Only used externally, dissolved in water as a lotion, mixed with an equal quantity of nitre. One part of the mixture should be dissolved in sixteen parts of water, when it will lower the temperature 40° Fahrenheit. AniIsz-sEED.—Stomachic and carminative. 1 drachm. Antimony, Oxide of; Antimonial Powder.—Little used in veterinary medicine. Antimony, Sulphuret of.—A somewhat uncertain drug, alterative and anthelmintic. Dose, 2 drachms to 1 ounce. Antimony, Chloride of; Butter of Antimony.—Used as a caustic, Antimony, Tartarized; Tartar Hmetic.—A very common febrifuge and anthelmintic for horses, but of late asserted by the authorities of the Edinburgh Veterinary College to be almost inert; and this asser- tion is supported by a number of experiments. Dose, 1 drachm to 6 drachms. Arsenic, White; Arsenious Acid.—In large doses, an irritant poison; in small ones, a tonic, and hay- ing also a peculiar effect gn the skin. Dose, 5 to 10 grains. Arsenic, Fowler’s Solution of; Liquor Arseni- calis.—A solution of white arsenic with potass in water, each ounce containing 4 grains of arsenious acid. Dose, 1} ounces to 2 ounces. Asaratipa, Gum.—A mild stimulant, carminative and vermifuge. Dose, 2 drachms. Betuaponna; Deadly Nightshade.—A narcotic acrid poison in large doses; in small doses, anodyne and anti-spasmodic. Dose, 2 ounces of the dried leaves. Catomez; Subchloride of Mercury.—Irritant, purg- ative, alterative, and antiphlogistic. Dose, 20 grains Dose, -to 1 drachm. CampHor; a peculiar concretion from Camphora officinarum.—Slightly stimulant; then sedative and anti-spasmodic. Dose, 1 drachm to 4 drachms. Cantaaripes; Blistering or Spanish Flies.—Given internally, irritant, stimulant, and diuretic; exter- nally, rubefacient and vesicant. Dose, 4 grains to 20 grains. CanTHARiIpes, Ointment of; “pigeane Ointment. Canruarives, Tincture of; Liquid Blister.—Pow- dered cantharides, 1 ounce; proof spirit, 16 ounces; digest for several days and strain. An active sweat- ing or vesicating fluid. Cantuartpes Acetum.—A solution in ten parts of acetic acid of one of powdered cantharides. More active than the liquid blister. Cascarmuta; Bark of Croton Eleuteria.—A warm bitter tonic. Dose, 1 ounce to 2 ounces, generally made into an infusion. RISES. Oa FARMERS’ STOCK BOOK. 1538 Castor Or; expressed from Ricinus communis.— | Purgative. Dose, 1 pint. Carecuu; Extract from Acacia Catechu.—Astrin- gent and antiseptic. Dose, 2 drachms to 5 drachms. Cuatx; Carbonate of Lime.—Antacid and astrin- gent in diarrhea. Dose, 1 ounce to 2 ounces. Cuamomite; Flowers of Anthemis Nobilis.—Stom- acbic, carminative, and mildly tonic. ounces. Cuarcoat; Carvon.—A powerful antiseptic; chiefly used externally to foul wounds. Cuiorororm.—Anesthetic, stimulant, and anti- spasmodic. Inhaled in doses of from 2 to 6 ounces. Given internally. Dose, 1 drachm to 2 drachms. Crxcuona; Bark of several species of Cinchona.— Astringent and tonic. Dose, 1 ounce to 3 ounces. Coxtcutcum; Meadow Saffron.—Cathartic, diuretic, and scdative. Dose of the root or seeds, half a drachm to 2 drachms. Coprer, Sulphate Used externally it is amild caustic. to 2 drachms. Coprer, Subacetate of; Verdigris.—An external application in grease and quittor. Corrostve Susiimate, Chloride of Mercury.-—An irritatt poison. Uscd as a caustic, or as a wash, dissolved in water, for mange, lice, etc. Creosore.—Sedative, anodyne, astringent, and antiseptic. Dose, 20 to 30 minims. Used exter- nally in skin diseases, mixed with lead or oil—1 drachm to 3 or 4 ounces. Croton Om AND SEEDS; Croton Tiglium.—Internally a strong cathartic; externally a counter-irritant. Dose, 10 to 15 seeds; of the oil 15 to 20 drops. Dierratis; Foxglove; leaves of Diyitalis Purpurca. —A strong sedative and diuretic. Dose, of the powdered leaves, 20 io 80 grains. Eruer, Sulphuric.—Stimulant, narcotic, and anti- spasmodic. Dose, 1 ounce to 3 ounces. Eruer, Spiritof Nitric.—See Sweet Spirit of Nitre. Gatts; Excrescences of Quercus Infectoria.—A powerful astringent. Dose, 4 drachms to 6 drachms. Gaxtio Acti; Tannin exposed to air and moisture. —Dose, } drachm to 1 drachm. Gentian; Root of Gentiana Lutea.—A_ bitter stomachic and tonic. Dose, 4 drachms to8 drachms. Giycer; Root of Zingiber officinale.—Stomachic, cordial, and carminative. Dose, 1 ounce. of.—Tonic and astringent. Dose, 1 drachm Dose, 1 to 2 | tle value as a medicine for the horse. | Guycerine; A bland animal product.—A most use- ful emollient external application. Gum Anasrc.—Useful for making a soothing muci- laginousemulsion. Dose, dissolved in water 1 ounce. Gum Tracacantu.—Similar in its action and dose to Gum Acacia. Hetxiesore, Wuite.—See Veratrum. Hemnock; Leaves of Coniuwm Maculatum.—Of lit- Henpane; Leaves of Jyoscyamus Niger.—Not much used. Iopivz is given internally to produce absorption of morbid growths. Dose, 1 drachm to 1} drachm. Externally it is applicd in the form of tincture. Iopmwe or Porasstum.—See Potassium, Iodide of. Tron, Sulphate of; Green Vitriol.—Astringent and tonic. Dose, 1 drachm to 3 drachms. JuntreR Berrires.—Carminative and diuretic.— Dose, 1 ounce to 8 ounces. Leap, Oxide of; Litharge.—Used to make various plasters. Leap, Acetate of.—Internally astringent, but not powerfully so in the horse. Dose, 20 to 60 grains. Externally useful in the form of solution as Gou- lard’s extract, and with lard, ete., as the cerate of acetate of lead. Linseep; Linum Flax seeds.— Used scalded as an emollient food, and for fattening purposes, in quantities of 4 to 6 ounces. Liyseep Om.—A mild purgative. Dose, 1 pint to 2 pints. Maenesta, Sulphate of.—Epsom salts, an uncer- tain cathartic, but generally diuretic. Dose, 1 pound to 2 pounds. Marsu-Matiows; Root of Althea officinalis.—A mucilaginous emulsion; is made by boiling. Mezsurimat Ormrment; Unguentum Hydrargyri.— Used externally for mange and lice. Mercury, Ammonio-Chloride of; White Precipi- tate.—Used as a local application to lull lice. Mercury, Nitrate of.—Used mixed with lard, etc., to form an ointment, which is efficacious as a mild stimulant. Maeyesi1a, Carbonate of.—A mild aperient for foals; see Rhubarb. Moriatic Ac; Hydrochloric Acid.—In small doses, tonic, 1 draclm diluted with water. Mustarp; Flour of the seeds of Sinapis Nigra.— Usitatissimum; THE FARMERS’ STOCK BOOK. Irritant applied externally, but not very active in the horse. Nirric Acty.—A tonic when largely diluted. Dose 1 drachm to 2 drachms. Nvux Vomica.—A stimulant to the nerves, and use- {ulin paralysis. Dose 1 dvachm. Ouive Om.—Chiefly used as an ingredient 1n /ini- ments. Orrum; Juice of the Papaver Somniferum.—Pni- marily stimulant. Then narcotic and anodyne. Dose, 1 drachm to 2 drachms. Porassa Fusa; Caustic Potash.—An active caus- tic, but not very manageable. Potassium, Iodide of.—Diuretic and deobstruent, having the property of causing the absorption of morbid growths. Dose, 2 drachms to 4 drachms. Porass, Nitrate of.—The nitre, saltpetre, diuretic and vebrifuge. Dose, 6 to 8 drachms. Porass, Acetate of.—The same as the nitrate, but milder in its effects on the kidneys. Prussic Ac; Hydrocyanic Acid.—Used in the form of diluted hydrocyanic acid, to reduce the ac- tion of the heart. Dose, 20 to 80 minims. Pyroxytic Acip; Medicinal Naphtha.—Narcotic, having a special action on the bronchial mucous It is used in chronic cough. Dose, 1 2 2 membrane. ounce. Rezstn, or Rosin.—An active diuretic. ounce to 2 ounces. Ruvpars; Root of Rhewn Palmatwn.—A mild purgative and stomachie, chiefly employed for foals, combined with magnesia. Dose, 1 Savin; Tops of Juniperus Sabina.—Anthelmintic. The essential oil is the best form. Dose, 8 to 4 drachms. Surver, Nitrate of, Lunar Caustic; Lapis Infer- nalis.—Used externally in the solid form and in solu- tion. Soprum, Chloride of; Common salt.—A useful addition to the diet of horses. Spermaceti Omrment.—A very useful foundation for several external applications. Sunpuur.—An efficacious remedy in seyeral skin diseases. Suzpour Ornrment, Compound. — Sulphur, 2 pound; white hellebore, 2 ounces; nitre, 1 drachm; soft soap, } pound; lard, 14 pound; mix. The most useful application, when united with turpen- tine, in mange. Sunpuuric Aciw.—A powerful caustic, only used externally. Sweer Spirit or Nirre.—Diuretic, diaphoretic, anti-spasmodic, and stimulant. Dose, 1 ounce to 2 ounces. Tannic Actp.—Powerfully stringent. Dose, 20 to 30 grains. Tar; Pix Liquida.—Used externally as an ingred- ient in ointments, and as a stimulant to the growth of horn. Turpentine, Spirit of; Oil of Turpentine—An excellent antispasmodic, diuretic and vermifuge. Dose, 1 ounce to 2 ounces; or as a diuretic, } ounce to 1 ounce. Veratrum Atsum; White Hellebore.—Sedative; for which purpose it is highly lauded by Mr. Perci- vall, who gave it in doses of 20 to 30 grains. TExter- nally it forms an ingredient in several ointments. Zinc, Carbonate of; Calamine.—Used externally in the form of an ointment. Zinc, Oxide of.—Usedexternally as a mild, sooth- jng ointment, mixed with lard. Zinc, Sulphate of; White Vitriol.—Dissolved in water to form a wash for the eyes. Zinc, Chloride of. —A strong caustic and antiseptic. CHAPTER XXI, SOME THINGS EVERY HORSEMAN SHOULD KNOW. SECTION I.—THE PULSE AS INDICATING DISEASE. Strong, Full Pulse.—The pulse in health is strong, full and with an even, steady throb, under excitement; if the pulse is strong and full, but with a vibratory hardness, disease is indicated. Although abnormal, both the strong full and the soft full pulse indicate health if regular. Weak, Small Pulse-—There are two forms of this pulse. The weak small, and the soft small pulse. They both indicate weakness and debility; great debility of the pulse can be extinguished (prevented from acting) by the finger. Intermittent Pulse-—There will be two, three or four regular beats, then a cessation for a short time. It may also be irregular in strength, indicating func- tional or structural disease, frequently heart dis- Lg Bi Sta air FARMERS’ STOCK BOOK. 155 ease. Allirregularities and intermissions, if marked, indicate disease of the heart. Very Slow Pulse.—This indicates disease or injury to the brain or spinal cord. A Throbbing Pulse-—This in the region of any part, inflamed or congested, indicates the nature and in a degree the intensity of local disease. Tie Oppressed Pulse.—Here the artery is full, but the beat is indistinct. It shows congestion and inflammation of the lungs. The Wiry Pulse.—This is a hard, small pulse, as indicated by its name. Where found inflammation of the serous membranes. and of the white fibrous tissue may be suspected. The Thready Pulse.—This is a small soft pulse, as its name indicates, and is found 1m great debility. If the pulse is quick, feeble, fluttering and almost imper- ceptible, speedy death is indicated. VARIATIONS OF THE PULSE. The pulse yaries, under different circumstances, in disease from twenty to 120 per minute. The pulse may differ in the two sides of an animal. If it cannot be found at the left sub-maxillary (under the jaw) artery it may be felt on the right side. In disease, when difficult to find at the jaw, it may be felt at the arm, above the knee. In health the pulse of the fully grown horse, with the temperature of the air at about sixty degrees, is from thirty-two to thirty-six beats per minute. It is quicker in young than in aged horses, and slower in cold (low bred) tlian in well bred horses. The limit for the pulse beats in health may be stated at between twenty-six and forty beats per minute. Hence the necessity of knowing the normal pulse. action, in health, of a particular animal to accurately deter- mine diseased conditions. SECTION I.—ON BLEEDING. Bleeding is only to be practiced in cases of ex- treme necessity. In the majority of cases it is un- certain in its effects. It is a certain and powerful depressant and sedative, lessening the action of the heart and lungs. Bleeding should only be employed in the early stages of the disease, and when em- ployed, blood enough should be taken to cause a marked alteration of the pulse. Never bleed when the pulse is quick and at the same time weak. It is worth repeating: unless in desperate cases, blood- letting should be abstained from, except under the advice of a competent veterinary surgeon. Modern | practice discountenances bleeding, except in a few classes of disease. SECTION III.—ABOUT CLYSTERS OR INJECTIONS. Professionally these are called enemata. Their action softens and loosens hardened contents of the lower bowels, and by distention causes evacuation. The object of an enema is to rouse the powers of the intestines to action. The excitement of the lower intestines sometimes extends to the small in- testines, rousing these also toaction. A simple pur- gative for the horse is a half gallon of water, blood warm, or at a temperature of ninecty-six degrees. Clysters must not be given violently, but gently. A bladder or gutta percha and rubber tube, six inches long, may hold the liquid. If stimulation is re- quired, add a little common salt to the warm water, and before administering, it is better that the horse be back-raked. That is, so much of the hardened dung, as may be, is removed by the well-oiled hand. Care must be taken in this operation. A nutritive enema consists of a quart of gruel or rice water. An astringent enema for checking diarrhoea may be made of two drachms of catechu and two drachms of opium in a gallon of water; or, a quart of starch im three quarts of water, blood warm, may be first tried. An enema for allaying spasms of the intestines may be made by dissolving two ounces of opium to the water used. Tobacco smoke is sometimes blown into the intestine through the stem of a pipe by way of the fundament. It is not of special value. An enema for expelling worms from the large in- testines is composed of two ounces of oil of turpen- tine in a pint of olive or of lard oil. Injections, either for relieving pain or for expelling worms, are not generally satisfactory, and their utility is doubt- ful. SECTION IV.—DEODORIZERS AND DISINFECTION. There is nothing more important during the prev- alence of contagious diseases than disinfection to cause chemical disorganization of the germs of dis- ease present. Deodorizers take up and eliminate noxious smells. ease. To destroy noxious odors in sinks, drains, stables, etc., a large handful of sulphate of iron (copperas) dissolved in a bucket of water, is cheap and efficient. One more effective, is an ounce cf chloride of zinc, dissolved, to each four to six quarts of water used. Sawdust, pulverized dry clay, pow- dered charcoal, gypsum, copperas (sulphate of iron), Disinfectants destroy germs of dis- THE FARMERS’ SOCK BOOK, and permanganate of potassa are all well known and valuable, in the order named. A cheap disinfectant and good deodorizer is made with— Copperas (sulphate of iron) 150 parts Gypsum (ground) 75 parts Carbolic acid 1 part Mix well together. A good disinfectant for stables that may be closed tight, is the fumes of sulphur burned on live coals. 1. Muzzle. 12. Elbow. 2. Nostril. 13. Forearm 3. Forehead. 14. Knee. 4. Jaw. i5. Cannon bone. 5. Poll. 16. Back sinew. G. Crest. 17. Fetlock or pastern joint. 7. Windpipe. 18. Coronet. 8. Shoulder blade. 19. Hoof. 9. Point of shoulder. 20. Heel. 10. Breast. 21. Withers. 11. Arm. 22. Back. If the animals are to be fumigated, take: Flowers of sulphur, 15 pound. Pine tar, 1 quart. Mix with tow, and burn (smoking) until the ani- mals show signs of distress by slight coughing; then ventilate at once. A disinfectant for cess pools, drains, sewers, etc., infected with contagious germs, may be made as fol- lows: Sulphate of iron, 2 parts. Sulphate of zinc, 1 part. White oak bark, dry, in powder, 1 part. ILLUSTRATING PARTS OR POINTS OF THE HORSE. Mix this with tar into balls the size of an orange, and place where needed. For disinfecting stables, use: Dry chloride of lime, 2 parts. Burnt alum, pulverized, 1 part. A powerful disinfectant for the same purpose is made by taking: Common salt, 2 pounds. Oil of vitriol, 1 pint. Pour the oil of vitriol slowly, as it may be taken 93. Ribs. 34. The quarters. 24-24. Girth. 35. The hock. 25. Loins. 36. Point of the hock. 26. Croup 37. Where the curb forms. Mig shiny, 38. (annon bone. 28. Flank. 39. Back sinew. 29. The sheath. 40. Fetlock or pastern joint. 30. Root of the tail. 41. Coronet. 31. Hip joint. 42. Hoof. 32. Stifle joint. 43. Heel. 33. Lower thigh. 44. Where spavin occurs. up on the salt. The result is muriatic acid, one of the most powerful of disinfectants. CHAPTER XXII. ANATOMY AND POINTS OF THE HORSE. SECTION I.—THE POINTS OF THE HORSE. The technical terms used to designate the several parts or points of the horse, as seen upon a superfi- cial observation, are fully shown by the ilustration annexed. Explanation of parts or points of horse in diagram. THE FARMERS’ STOCK BOOK. 157 SECTION {l.—THE BONES AND THEIR PLACES, The illustration of the skeletoa and the names of the bones will fully answer our purpose. This will serve to show their position and importance in the animal economy. If the breeder wishes to make these matters a special study, and can spend the necessary time and money for special instructors and buy such text-books as may be necessary, well and | ! i jointed processes respectively of the neck, back aud tail. J is the scapula, or shoulder blade; K, Hu- _ merus, and 8, shoulder joint; L, radius or bone of the arm; M, carpus or knee; N, trapezium; O, metacar- pal bones, or bones of the leg; P, os suffraginis, or great pastern; R, os corone, or small pastern; §, os pedis, or coffin bone, the outline being the hoof out- side the bone. T-T, the ribs. THE FRAME WORK OR BONES AND OUTLINE OF THE HORSE. good. It may not be time and money badly invested. Our idea here is simply to give a genera) idea, cor- rectly illustrated, of the principal bones and their names in connection with the outline of the horse. EXPLANATION OF BONES OF THE “HORSE. Commencing at the head, C shows the atlas; F the withers and below the dorsal vertebre, the withers being formed by spinous processes of the anterior dorsal vertebre; G, lumbar vertebre; H, sacral ver- tebre; I, cacygeal vertebre. These constitute the Coming now to the figures, 4 shows the pelvis, consisting of three parts; 13, the ilium; 14, the ischium, and the pubis, hidden iu the illustration; 5 is the patella; 6, the femur; 7, tibia; 8, stifle joint; 9, sesamoid bones; 10, fetlock joint; 11, ulna or point of elbow, and 12, the costal cartilages, or cartilages connecting the trueribs. The small letters show at a, the*great metatarsal bones; b, the great pastern of the hind leg; d, the small pastern; f, the dorsal ver- tebre, and y, the expansion of the tibia or leg bone, THE FARMERS’ STOCK BOOK. SECTION II,—STRUCTURAL AND HISTORICAL POINTS. The following is the basis of points for judging the qualifications of horses intended for breeding purposes to be submitted to the National Association of Trotting-Horse Breeders of the United States for amendment, modification and final action with a view to their adoption, as valuable in the breeding of road horses and horses intended for the other higher general uses. These embrace twelve struct- ural and three historical points as stated in ‘‘Wallace’s Monthly.” STRUCTURAL POINTS. Head.—The size should be in proportion to the size of the animal. The form should be after the Arabian model, wide between the jaws, broad be- tween the eyes, with prominent brain development; clean and bony, with lips neat and compressed, and nostrils active and delicate. Hye and Ear.—Character is shown in these or- gans. Not only the size and fullness of the eye, but its expression must be considered. The ear should be active and thin, and generous in length. Neck.—This point will include the setting on of the head, the length and shape of the neck, and the free development of the wind-pipe, especially at the throttle. Shoulders and Forearms.—This point will include the slope and strength of the shoulders, the height of the withers, and the form and muscles of the fore- arms, both inside and out. Barrel, Coupling and Croup.—This embraces the length, depth and roundness of the body, with the strength and spread of the loin, and the proper ele- vation of the croup. Hips, Quarters, Stifles and Gaskins.—The sym- metry of the hip, the breadth and strength of the quarters, the spread of the stifles, and the muscular development of the gaskins, inside and out, are to be considered in this point. Hocks, Knees, Legs and Pasterns.—This point in- cludes the strength and clean-cut articulation of all the members of the hock and knee joints; the angle of the hocks; the character and strength of the can- non bones, and the angle, elasticity and character of the pasterns. Feet.—The general shape of the feet; their posi- tion when at rest; the width of the heels; the strength and healthy growth of the walls, as well as evidences of internal troubles, will be embraced in this point. Color.—According to pubic taste the leading col- ors may be classed as follows: Bay, dark chestnut, brown, black, roan gray. All white markings beyond a star, and one or two white feet, are objecticnable. Size.—This will be determined by the class to which this scale is applied. The model park horse is the model farm horse; and he should be sixteen hands, weighing twelve hundred pounds. The road and trotting horse not less than fifteen and a half hands. Symmetry and Style.—This embraces the natural and unrestrained carriage of the head and tail, and the outline of form and figure, as presented in a state of animation. Action Without Speed.—This will embrace the action and use of the limbs at the walk and at the slow trot, in which the difference between a dragging motion and the quick, trappy lifting of the feet will ke considered. The right use of the knee and hock is a necessity. HISTORICAL POINTS. Pedigree.—This is the most important single point in the whole scale, and yet it is the one that has received the least attention. Consider well what the sire and dam each has inherited, what each has done as a performer, and what each has produced in the stud. Then consider the qualifications of the two grandsires and the two grandams in the same way. If the animal under judgment is running bred, consider the running qualifications of lis ances- tors, but if trotting-bred look only to the trotting qualifications. The value of a pedigree is the merit of the immediate crosses, viewed in the light of inheritance, performance and production. Performance.—Ability to perform well compensates for a number of shortcomings in the inheritance. Nothing but teclinical ‘‘ records” can be considered on this point. Any record is better than no record. Every animal intended to produce trotters should have his or her speed developed to some extent. The character and precision of the gait, with freedom from all artificial appliances, must enter into the value of this point. Character uf Offspring.—This point only applies to - aged and tried sires and dams. The credits will be awarded according to the number and elass of fast THE PARMEHRS’ STOCK BOOK. 159 performers from a given animal—the age and oppor- tunities of competitors being considered. CHAPTER XXIII. BREEDING OF SOME FAMOUS HORSES. SECTION I.—THE STUDY OF PEDIGREES. The value of pedigree, the history, in fact, of an animal, showing its breeding for generations, con- sists solely in the fact that thus one may find from history what these animals had been, and in what their value consisted. The value of a horse ag a sire must consist solely in his ability either to get ani- mals capable of great muscular exertion in the several directions of running, trotting, speedy or slow draft, as the case may be. If to this is added style, good temper and strong constitutional health, the value is largely increased. Thus the study of a pedigree is intended to show the precise lines of blood from which the animal is descended. If to this the his- tory of the sire, dam and their progenitors is known and studied it will assist greatly in forming an opin- ion. The structural and historical points thus both conduce to represent value ina sire. This is given in section III, chapter XXI. The reading of the pedigree of Kelipse, for in- _ stance, shows that he was foaled in 1764, that his sire was Marske, and his dam Spiletta. The sire of Marske was Squirt, and his dam the daughter of Hutton’s Blacklegs. The sire of Spiletta, the dam of Kelipse, was Regulus, and the dam of Spiletta was Mother Western. So the breeding may be traced directly back, step by step. In the stud books the record simply is given—-the name of the sire and of the dam with their registered number, if there be one. Hence in studying a pedigree one must take the number of the sire and dam successively and construct tne table for himself so far back as he wants to go. He must see how the lines mingle to pro- duce the probability of continued goodness, and this can only be done by a carctul examinaticn of the his- tory of the turf, if thoroughbred horses are in question, or the record of performances in other breeds, if draft, trotting, or the ability to pull a load at a fast pace is required. SECTION I].—BREEDING OF FAMOUS RACERS. The horses of to-day are without doubt.the best that have ever existed. The English race horse has beaten the Arab at all distances on his native sands. America has fairly contested the palm with England on the Inglish turf and our horses have shown themselves the equals of the best English bred. French thoroughbreds have won often enough in England to stamp the breeding of their horses as among the best. The reason is obvious. We have bought the best English, proved, sires and dams and have bred for speed and stoutness combined. The improvement in both England and America is for the reason that both English and American horses have been bred as closely together—consan- guineously—as possible without weakening the con- stitution, and always in line. It is true, occasionally a phenomenon hes been produced by out crossing, but always in the line of thoroughbred blood. It would seem unnecessary to pursue the matter further in relation to racing stock. This class of horses does not interest the farmer specially. Their breeding is confined to a class of men who breed for the turf. Saddle horses, trotting and road horses, do, however, interest him personally. They are all good work horses and the better class bring high prices. SADDLE HORSES, If you wish to breed saddle horses get a stallion of the staunchest kind, strong, muscular, not too lengthy, but of good style, and of blood known more for their staying qualities than for great speed at short distances. If you get a horse whose blood is in the direction of ability to carry weight in soft ground his progeny ought to get good hunters. It he have style he will get saddle )orses that, will always sell for good prices in any market. SECTION IIl.—BREEDING OF FAMOUS TROTTERS. If you aspire to breed trotting horses you must have education of quite a different sort, and yet in the same line measurably asin that of running horses, since pedigree is of fully as much importance here as in that of running horses. Let us give some in- stances to show. We believe the blood of Messenger aud Bellfounder possess about all the requisites necessary to ensure fast trotting. Messengcr was certainly a thoroughbred. There is a question whether Bellfounder was. If not the stain in his pedigree is not serious. He was a great trotter for his day and is the progenitor of horses famous for style and speed. Messenger is the progenitor of horses famous both at running and trotting gaits. These two bloods certainly nick oftener than any 160 THEY HPARMDE RS’ STOCK BOOK, other. The blood of Messenger certainly does nick kindly with the Morgans, themselves undoubtedly with a large measure of thorough blood, and espe- cially does the progeny of Messenger work kindly upon that of thoroughbrel mares who have the trotting form; that is, strong muscular development and the power of great extension of limb with capacity to gather quickly from the stride. But to breed win- ners, one. must know that both sire and dam have come of this class. HAMBLETONIAN. First let us look at the breeding of Hambleton- ian, and some of his progeny. BREEDING OF HAMBLETONIAN. Hambletonian (Rysdyk’s), b. h., foaled 1849; by Abdallah, son of Mambrino, he by imp. Messenger; dam the Chas. Kent Mare by imp. Bellfounder; 2d dam One Kye by Bishop’s Hambletonian, son of imp. Messenger; 3d dam Silvertail by imp. Messenger. Sold with his dam when a weanling to Wm M. Rys- dyk, Chester, Orange County, N. Y., where he re- mained until his death, March, 1876. _ Sire of RECORD. DAM. Dexter, br. ¢..... suesran 2:1714 Clara by Seely’s American Star. Nestiemb: malls. soeneeeeee 2:18 by Seely’s American Star. Orange Girl, ).m ..... 2:20 Dolly Mills by Seely’s American Star. Gazelle, b m...... eel Hattie Wood by Sayre’s Harry Clay. Jay Gould, b. h....... 2:2112 Lady Sanford by Seely’s American Star. (Bella wwe nneciieretoetrere Lacy McMann by Jupiter. Geo. Wilkes, bz. 1 Deucalion, b h Dolly Spanker by Henry Clay. Trusty by Young Trustee. Mattie, ib: ma) 3.20 cee ae 5 Lucy Almack by Young Engineer. Young Bruno, br. g....2:22%1 Kate by Bellaire. Lady Banker, b.m ....2:23 said to he of Tippoo stock. Madeline, b.m......... 2:231 Nancy Whitmore (dam of Robt. Mc- Gregor....... ..-......-2:1712 by Seeley’s American Star. IBNCEZC Die eileen oo Kate by Bellaire. Jamos Howell, Jr., br. g, 2:24 Jessie Sayre by Sayre’s Harry Clay. Kiffie Deans, b. 1n....... 2:251g Mollie by Long Island Black Hawk. Ella Mad len, b.m...... 2:25% by Drew's Hambletonian. Small Hopes, b. g......2:2612 unknown. OMHESESTNDRe acenbmeas ROT Julia Machree by Seely’s Ameri- can Star, SELOMC OS arecrjean cee 2:27 Fanny Fisk by Young Almack. Ibyoyriay Aye ANG fee ney ecdnpan DEAT Jane Murray, pedigree unknown. UGS OFNE eh sckgancoccdse 9:27% ra Fallis by Seely’s American tar. Shark, b. g. (saddle)....2:273%: the M-Kinstry mare. Lottie [Einma E J). m.2:28 Molly by Long Island Black Hawk. Scotland Maid, b.m.. 2:28! Trusty by Young Trustee. INhorey Joye Gaal An ecoaonao 2:28%, Clara by See y's American Star, infield) hae ce. eer 2:29 Julia Machree by Seely’s Ameri- ean Star Marguerite, b. m...... D:29 Kate Smith by Abdallah. Fa ‘tory Girl, b. m... 2:2914 by Green’s Bolivar. Administrator, b. h ...2:2912 by Mambrino Chief. INGOTS 1)\ 1N ABH Onde 2:291o Clara, dam of Dexter, by Scely’s American Sta. IBTUNO; PLE ace eee oes 2:29lg Kate by Bellaire. Hamperion, b.h ......2:29lo pedigree not traced. Harves' Queen. b. m....2:29!g by Seely’s American Star. Drift (Norwood) b. h...2:2!3, Jennie Nutwood by Saltram. Maid. sb sae oeenn Starlight by Seelv’s American Star. Lady Patriot by Young Patriot. by Xaltram (pacer.) Sentinel, b. h....... Lady Aug..sta,b.m.... It will be seen that he is strong both in Messenger and Bellfounder blood. BELLFOUNDER’S DPREEDING. Let us now look at Milliman’s Bellfounder. ‘His breeding is as follows: Bellfounder (Milliman’s), b. h., foaled 1850; by Bellfounder, son of the Morse Horse; dam by En- gineer 2d, son of Engineer, he by imp. Messenger; 2d dam by Harris’ Hambletonian, son of Bishop’s Hambletonian, he by imp. Messenger. Sire of RECORD. DAM. Dexter) br) Dicc.cesccer 2:24, by Sumpter. Gus Guerro, b h.......2:263, Jenny Noyes. Nellie Burns, b.m..... 27 Bellflower, b. m........ 2:2814 unknown. Sweet Home, ch. m.... 2:30 The value of a trotting horse, like any other property, is what he is worth to sell. Let us ex- amine some interesting facts relating to the Hamble- tonian family in relation to their money value. We quote from the Twrf, Field and Farm, where we find the matter in condensed shape: “The stallion himself (Hambletonian) was pur- chased with his dam for $125, and earned in stud fees $205,750. Thirty-six of his get have trotted in 2:30 or better, and the prices for which they were or could have been sold for in their best days are as fol- lows: Dexter, $35,000; Jay Gould, $30,000; Net- tie, $25,009; George Wilkes, $25,090; Gazelle, $20,- 000; Bella, $15,000; Mattie, $16,000; Bruno, $15,- 060; Deucalion, $10,009; Enfield, $10,000; Orange Girl, $10,009; Sentinel, $10,000; James Howell, Jr., $10,000; Harvest Queen, $3,000; Lottery, $8,000; Small Hopes, $3,000; Young Bruno, $8,000; Kisbar, $7,000; Madeline, $6,000; Breeze, $6,000; Admin- istrator, $5,009; Draft, $5,000; Effie Deans, $4,000; Ella Madden, $4,000; Lottery, $4,000; Lottie, $4,- 000; Scotland Maid, $4,000; Chester, $8,500; Ham- perion, $3,500; Factory Girl, $3,000; Jerome, $3,- 000; Maud, $3,000; Alma, $2,500; Astoria, $2,500; Lady Augusta, $2,509; Marguerite, $2,500. Thisis a total of $335,009, as a fair estimate of the actual cash value.” The stallions in the list which have won renown in the stud are Sentinel, George Wilkes, Jay Gould and Administrator. Their united progeny is worth a great many thousand dollars. George Wilkes, for instance, is the sire of twenty-six 2:30 trotters, in- cluding Wilson, 2:164; Rosa Wilkes, 2:184; Joe Bunker, 2:194; So-So,.2:174; and May Bird, 2:21. Sentinel has eight 2:30 performers to his credit, among them Von Arnim, 2:194. Toh FARMERS’ SLoGk Book. The fastest of Jay Gould's get is Adele Gould, 2:19, and the best one from the loins cf Adminis- trator is Catchfly, 2:19. The entire sons of Ham- bletonian which have no place in the 2:30 circle, but which have been successful in the stud, are very numerous. Alexander’s Abdallah was sold for about $3,500, but he got Goldsmith Maid, who made a record of 2:14, and whose turf winnings foot up close to $250,000; Thorndale, who gained a record of 2:223, and from whose loins came Edwin Thorne, 2:16}, and Daisydale, 2:19; Almont, the sire of twenty- two 2:30 trotters, including Fanny Witherspoon, 2:17; Piedmont, 2:171; and Aldine, 2:191; and Bel- mont, with nine sons and daughters with records of better than 2:30, among them Nutwood, 2:183, and Wedgewood, 2:19. The descendants of Alexander's Abdallah are worth hundreds of thousands of dollars. Volunteer stands in the very front rank of the pro- ducing sons of Hambletonian. He has to his credit twenty-three 2:30 performers, one of which is St. Julien, 2:114, who at one time could have been sold for $40,000. When Messenger Duroc’s stud fee was $300, Mr. Backman refused a very large sum for the stallion, and he would not sell Leland for $20,000. The price paid for Happy Medium, when he was sold to Mr. Steel, was $25,000; and Mr. Bonner paid $20,000 for Startle, sire of Ma- jolica, 2:17. Electioneer proved a very cheap horse to Goy- ernor Stanford, who gave Mr. Backman $12,500 for him. He is the sire of the fastest yearling, 2:361; the fastest two-year-old, 2:21; the fastest three-year- old, 2:195, and the fastest four-year-old, 2:18; and $30,000 would not buy him now. Dictator is the sire of the three sensational performers of 1883— Jay-Eye-See, 2:10; Phallas, 2:151, and Director, 2:17—and when twenty years old he was sold for $25,000. Harold, sireof Maud §., 2:094, is valued ’way up in the thousands at Woodburn, and so is Cuyler at Glenview. General Withers paid $5,000 for Aber- deen when he took him to Fairlawn, but this was nothing like his value. Prominent among his ten 2:30 performers are Hattic Woodward, 2:15}, and Modoc, 2:194. The progeny of Edward Evercit, Middletown, Wallkill Chief, Dean Sage, Knicker- bocker, Seneca Chief, Strathmore and Rysdyk (sire Clingstone, 2:14) are worth a stack of money. BLUE BULL. Let us now look at the record of the produce of another great stallion. Blue Bull (Wilson’s), ch. h., foaled 1858; by Pruden’s Blue Bull, son of Merring’s Blue Bull; dam Dead. Sire of— It is as follows : unknown. RECORD. WV EEL GODS IFS scies Ricca 2:191g, DAM. Celia, agrey mare of unknown blood. Silverella, said to be by Pilot it the dam of Mila C., 2:26. by | ete Griflin. by Sir Leslie. Silverctta, dam of Sllverton. by Alexander's Abdallah. by Jim Monroe. by Brown's ‘Tom Crowder. the dam of Mattie H., 2:291s, by Davy Crocket. Silver on, b. VC GRNES SAND: EIN osm wielanalere/areyalavarete Chaneenchee woos ee sean RICH AEC Chip dune kacesseral, Mamie, b. m Elsie Good, ch. m......... 2 Belle Wilson, ch. m.......2 Lona Guffin, b. m Ina G., b. m Nellic 2d by Young Proud America. Florence M., ch. m.......- Russell, gr. 2 Blanche H., blk. m Commander, b.h......... Mila C., ch. m Bertie, gr. m Dom Pedro, b. g Doctor I’rank, rn. ¢ Mollie Kestler, b. m General Russ, er. ¢ Kate Bennett, rm. m Mattie H., b. m° Ed. Wilder, ch. g. Ella Wilson, b. m Little Wonder, ch. h......2 May Bird, b.m Purity, ch. m James Halfpenny, b. g.... One more, that of Dictator, the sire of the now famous Jay-Hye-See, whose record is already 2:10, who has forced Maud §. to a record of 2:93, and who, when he gets age enough, may become the fastest horse who ever trod the trotting turf. Dictator, br. h., foaled 1863; by Rysdyk’s Ham- bletonian, son of Abdallah; dam Clara (dam cf Dex- ter 2:173) by Seely’s American Star; 2d dam the McKinstry Mare (dam of Shark 2:27). Sire of RECORD. unknown. by Tom Hal. the dam 0° Zoe B, 2:204. by Brown's Tom Crowder. unknown. unknown. by General Taylor. (the dam of Kate McCall, 2:23) by Davy Crockett. Fanny Benson by Jerry. Polly by Sovereign Glencoe. Susan Loder by Daniel Bocne. by the Pearsall Horse. DAM. Midnight by !lilot, Jr. Jay-Eye-See, blk. g Phallas, b. hb by Clark Betsey ‘Trotwood Chief. Dolly by Mambrino Chief. Crop by Pilot Jr. the Birch Mare Pilot. Annie Laura by Harris’ Ham- bletonian. Director, blk. h Code, b. h Donald, b ¢ by Brown Annic G., b.m Princess, Dc. cc ca.ae. 2! SOME TROTTERS IN 2:20 or BETTER. The dams of the horses that have trotted in 2:20 or better and which may be taken as authentic, are as follows: Jay-Eye-Sec has trotted in 2:10, and Maud 8. in 2:94, thus reducing the record as given. How fast either of these animals may yet go, as well as some others in the list, remains to be seen. We 162 Ab Ssh FARMERS’ S DOCIS SO Oire. give the figures as we receive them. It shows that | nearly half the animals in the list were direct de- scendants in the male line of Rysdyk’s Hambleto- nian, and that the others, with so few exceptions as to be scarcely noticeable, came from some recog- nized trotting family. Of the 119 horses that are included in the 2:20 list, it is said none were sired by a thoroughbred stallion. Again, of the 119 horses in the 2:20 list, the sires of the damis of no less than twenty-seven are unknown, leaving ninety-two to be accounted for. The dams of twenty-nine of these were sired by ten horses, as follows—the number to the credit of each and the fastest record made by produce being also given: NAME. NO, RECORD. Sayceis "anny Clay? <.52 seu shu oc eens on ee oe ee eee 2:1114 Seely's American Star Dawe ain emtnuts hohe race meee 2:17 Pilot ee eee nee a yehelehs Sans nese, uesstoceieestClaae ere O en ClamikiC bier Se: asec Sia wicieis.s/ciwieie lenin ees einie cee Muscle selmi blehomian)ee seen pee occa omen eee ela: Benny Clavie. Sone cee ncets. eee ee ee ae DEES MamibrinonGion «ate as inse acne usetcanace ane ater eeeeacen as 7/ Mambrino/Chovistervvrccnctan osu ee ence cone nee ner LS Mambrino Patchen............... Ae svayerstayare-syatclotejete eters hier iene 2:1814 Scottis#Miatoga es. asc dseume nee DiS sale sroisista cate ave vet tontey peices 2:18% Sayre’s Harry Clay, who has five in the list, the most notable one being Flora (the dam of St. Julien, Unalala and St. Remo, all in the 2:30 list), was foaled in 1858, and is still alive. His sirc was Neave’s Cassius M. Clay Jr., a son of Cassius M. Clay, and his dam was by imp. Bellfounder; further than this his breeding is unknown. The only other known element in the pedigree of Sayre’s Henry Clay is the blood of Bellfounder, a horse whose prog- eny, when distinguished at all, were made promi- nent by their capacity to trot fast and go a long dis- tance. Seely’s American Star, who stands on equal terms with Henry Clay in the number of his daughters who have been the dams of 2:20 trotters, sired the dam of Dexter. Pilot Jr., although having but four daughters in the list, is the sire of daughters who produced Maud §., 2:94, and Jay-Hye-See, 2:10, the fastest trotters by the record that haye ever worn harness. Pilot Jy. was of pacing origin, his sire being Pacing Pilot, a horse of unknown blood, but he got trotters that were among the best cf their day. John Mergan 2:24; Pilot Temple, 2:241; Tackey, 2:26; Tattler, 2:26; Queen of the West, 2:261; General Sherman, 2:282; and Dixie, 2:30, being to his credit. Clark Chief, son of Mambrino Chief, sired three mares that were the dams of horses in the 2:20 list; they being Betsey Trotwood, dam of Phallas, 2:153; Miss Coons, dam of Wilson, 2:163; and Jessic Kirk, dam of Majolica, 2:17—a grand showing for a horse that died at the age of ten, and was in the stud only seven seasons, leaving, besides the mares mentioned, six to his credit in the 2:30 list. The horses that have each sired two mares that produced 2:20 trotters are Rysdyk’s Hambletonian, Henry Clay, Mambrino Chief, Mambiino Chorister, Mambrino Patchen and Scott’s Hiatoga. The last named horse was of pacing blood on all sides, being by Hanley’s Hiatoga, dam by Blind Tuckahoe, and he has half a dozen sons and daughters in the 2:30 list. All these horses, save Scott’s Hiatoga, it will be noticed, arc members of recognized trotting families. Is not that why their daughters, when bred to trot- ting stallions, produce so many trotters and such fast ones? SECTION IV.—IN-BRED, OUT-BRED AND LINE BREEDING. In-breeding is the breeding together of animals closely related—that is, within the relationship of second cousins. Out-breeding, or out-crossing is the pairing of animals not allied at all. Between these extremes there are many degrees. Line breed- ing is the union of animals of a distinctive fam- ily or of those having a common foundation, and without a violent out-cross cn either side. In cattle line breeding is carried to a great extent, as the breeding of duchess constantly on duchesses, prin- cess on princesses, etc. In the breeding of horscs line breeding is not so exactly followed, though in the breeding of trotters results are now being sought in this direction. Line breeding really is but an- other name for in-breeding, or rather as distin- guished from close in-and-in-breeding. As to a comparison of the advantages of either system, the whole matter has been so carefully discussed by Stonehenge that we quote from him. At the time he wrote the in-breeding of horses made good hits. The lines of blood are now so diverse that there is a wide field of the blood of running horses to choose from. Upon this plan of breeding we extract from Stonehenge to form a synopsis: IN-BREEDING. «Lét one ask what horses have been the most remarkable of late years as stallions, and, with very few exceptions, he will find they were considerably in-bred. It has been remarked that the Touchstone and Defence blood almost always hits with the TH FH Selim; but it is forgotten that the one was already crossed with that horse, and the other with his brother Rubens. being made up of much crossed and more distantly related particles, and therefore not hitting with the Selim and Castrel blood, like his cousins, Touch- stone and Defence. It has, however, partially suc- ceeded when in-bred to the Waxy and Buzzard blood, as in Chatham and Fugleman, who both re- unite these three strains. The same applies to Cor- onation, who unites the Whalebone blood in Sir Hercules with that of Rubens in Ruby; but as Waxy and Buzzard, the respective ancestors of all these horses, were both grandsons of Herod, and great-grandsons of Snap, it only strengthens the argument in favor of in-breeding. This conclusion is in accordance with axioms which embody the state of our present knowledge of the theory of gen- eration. Purity of blood is intimately connected with the practice, because the nearer it is to one standard, the more unmixed it is, and by conse- quence the more fully it is represented in the prod- uce. Hence, it is doubly needful to take care that this pure blood is of a good kind; because if bad, it will perpetuate its bad qualities just as closely as it would the good, or perhaps still more so.” OUT-CROSSING. Between in-and-in-breeding and out-crossing there are many degrees; but as, in the thoroughbred horse, there are scarcely two in the stud-book which can- not be traced back to the same stock in one or more lines, we do not generally understand “a cross” to demand absolute distinctness of blood. For in- stance, says Stonehenge, Teddington is generally considered as the result of as marked a cross as we ever meet with in the modern stud-book. For five generations the same name neyer appears in the pedigree tables of his sire and dam; but in the sixth we find the name of Sir Peter occur three times on the side of his sire, and twice on that of his dam, besides six other lines of Herod blood on the part of the sire, and eight on that of the dam. Here, therefore, there was a return to the original lines of blood, which had been in-bred twice each, after five successive departures from them as far as could be effected in this particular kind of horse. These last are called “ crosses,” though not being FARMERS’ On the other hand, the Whisker blood in the Colonel has not succeeded so well, it | STOCK BOOK. 168 exactly the reverse of in-breeding, for the reason that an absolute freedom from relationship is not to be found, or, if so, extremely rarely. Lyeeders very often fancy that they put two animals together which are without any corresponding lines or strains of blood in their composition; whereas, in point of fact, the relationship exists only four or five degrees off. The horse and mare are, perhaps, fourth or fifth cousins, often second or third; but, in examin- ing the stud-book, the blood of the sire, grandsire, and great-grandsire is apt to be forgotten, because it is not given, the name only being mentioned. To illustrate we give the pedigree of one of the later stallions of trotting blood, taken at random, nct only to show the manner in which pedigrees are tabulated for special use, with foot notes relating to any fact worthy of notice, but also to show the read- ing of pedigrees, etc. iS { armont ses eT Mena brind Chief. eal (Remedies oe | Daughter of Pilot, Jr. Hdachallel by Mambrino Chief. - (Rysdyk’s Hambletonian. Warrior, by Young Messenger, by Winthrop Messenger, by imp. Messenger. Madam Loomer [ (dam of Dick | Loomer, 2:3114) } An English Mare of high breed- ing and form. ALMONT BRUNSWICK. Duke of Bruns- (2:40) a eR Affliction. —S SS OI, Mambrino Chief. . { Mambrino Patchen Dam of Lady Thorne § eae: (Imp. Consternation. sch Daughter feeeean Belipse, ete. NOTE:—Bay colt, star, black points, heavy tail and mane, color deep red bay, tull of bone and sabstance, sound, level headed, even tempered, 16 hands and over, foaled May 31, 1881. 25 per cent Mambrino Chief, 18%: per cent Hambletonian, 313 per cent Pilot, Jr. To follow this or any other pedigree for blood lines look in the appropriate stud book register, ctc., for pedigree of sire, dam, grandsire, granddam, ete., etc., as far back as may be necessary. These may then be carried out on a chart for reference. SUMMING UP. In relation to the advantages and disadvantages of each plan our authority says: In the first place, it may be laid down that nearly an equal number of good horses have lately been bred by adopting either mode of proceeding; but no first- rate horse has appeared whose parents were incestu- ously allied. In the second place, it may be gath- ered from experiments with horses and other domes- tic animals, that very close in-breeding, continued for any length of time, is apt to develop the weak 164 THE FARMERS’ STOCK BOOK. points in the constitutions of the breed in which it is adopted. ‘The cautious breeder, therefore, will do well to avoid running this risk, and will strive to obtain what he wants without having recourse to the practice, though, at the same time, he will make up his mind that it is unwise to sacrifice a single point with this view. Experience tells us that it is useless to expect to develop a new property or qual- ity in the next generation, by putting a female en- tirely deprived of it to a male which possesses it even ina marked degree. Some instances of suc- cess will attend the adoption of this course, but as a rule it cannot be relied on in the majority of in- stances. Thus, a slow, stout mare, containing no lines of fast blood in her pedigree, will not be likely to breed a fast colt, though put to a flying stallion, whose blood is not stout in a considerable proportion of his ancestry. Two or three consecutive crosses with the same or similar blood will almost of a surety effect the object; but the first will rarely do so. Again, we know, if we put two animals to- gether, equally in-bred or equally crossed, the prod- uce is, on the whole, as likely to resemble the one parent as the other, though there may be a difference of opinion as to particular points. But, if not thus equally composed of similar elements, the more in- bred parent will be represented in a greater propor- tion than the crossed one; and hence it follows, that if itis desired to keep up the qualities of the horse or mare in his or her descendant, the mate must be selected, if possible, less in-bred than he or she is. WHAT IS A NICK? A “ hit,” or “ nick,” in breeding is understood to mean an instance of success; but though it often occurs the reason for it is not always very clear. It is a fact (so patent that every writer on the breeding of the horse, cf late years, has admitted its truth), that the Touchstone and Sultan blood have almost invariably hit. The reason, granting the premises laid down, is plain enough—each goes back to Selim, the former through the dam of his sire, Camel, and the latter being son of that horse. Many other cx- amples cf a similar nature might be adduced, though not observed so extensively as in the case of Touch- stone, because few horses have been put to so many mares as he has. I do not mean to assert that no hit can occur without such a re-union of previously separated lines, but I believe that, under other circumstances, it will rarely be found to show itself; and if there is a relationship between all thoroughbred horses, either remote or near, there must be this re-union to some extent. This, how- ever, is not what I mean; the return must be to a line only removed two, three, or four generations, in order to be at all marked; and if more than these intervals exist, the hit cannot be said to depend upon the re-unior, since this must occur in all cases; and what is common to all cannot be instanced as a particular cause of any subsequent result. [It must be remembered, however, that this was written nearly a quarter of a century ago; nevertheless, the facts are received to-day as essentially correct. In short, that blood lines must be closely followed to ensure the best measure of success. | The fact really is, concludes Stonehenge, as proved by thousands of examples, that by putting A and B together, the produce is not necessarily made up of half of each. Both parents have qualities belonging to the several members of a long line of ancestors, and their son (or daughter) may possibly be made up of as many as seven proportions cf cne parent and one proportion of the other. It generally hap- pens that if there is any considerable degree of con- sanguinity, or even a great resemblance in form, to some of the ancestry on each side, the produce will draw together those elements, and will be made up of the characteristics peculiar to them in a yery large proportion. This accounts for the preponder- ance of the Touchstone form in the West Australian stock; while the same horse is overpowered in Orlando and his stock, by the greater infusion of Selim blood in the dam Vulture, who is removed exactly in the same degree as Touchstone from Selim and his brother Castrel; and the two latter, there- fore, have no more influence on the stock than the former. Here, then, we have two remarkable in- stances, which each show a hit from the re-union of strains after two out-crosses; while, at the same time, they severally display an example cf two lines overpowering onc in the stock cf the same horse. It may be argued, that in each case it is the blocd of the dam which has overpowered that of the sire,— West Australian being by Melbourne, out of a daughter of Touchstone; while Orlando is by Touchstone, out of a mare descended from two lines of Selim and his brother Castrel. Now, I am my- self a great believer in the influence of the dam over her progeny, and therefore I should be ready to THE FARMERS’ STOCK BOOK. 165 accept this argument, were if not that, under ordi- nary circumstances, both Melbourne and Touch- stone have been sure to reproduce their likenesses in their several sons and daughters. Every racing man who has been cn the turf while the Melbournes and Touchstones were in their glory, was able, in almost all instances, to say at the first glance, ‘¢ That is a Melbourne or a Touchstone colt or filly.” But, in the cases of Orlando and West Australian, the resemblance to their respective sires was not appa- rent; and, as I before observed, it is still less visible in their stock. In the language of the stud, this is called ‘* going back” to a particular strain; and itis so constantly observable that there is no necessity for dwelling further upon it. SECTION V.—CONSANGUINITY. As an illustration of how consanguineous marriages take place in certain localities in the human family, and which will be most interesting, for the reason that it points a moral in breeding and has an equine mixed up with it, the following, from the Nantucket correspondence of the New York Herald, will be ap- ropos: “The family nomenclature of the island always causes remarks by the visitors who make a protracted stay. Less than a dozen names are included in the list of the original settlers, and nearly half of them are no longer heard on the island. Others came afterward from the mainland and swelled the number of early family names to perhaps fifteen. Their de- scendants multiplied to such an extent that double Christian names were a matter of necessity to avoid confusion, au:lin many cases it is found necessary in speaking of a person to include every appellation lest he be confounded with another who shares in part the same name. Thus we hear of Charles Frederick Coffin and George Wendall Macy to dis- tinguish them from some other Charles Coffin or George Macy, and the words ‘junior’ and ‘second,’ and ‘third,’ and even ‘fourth’ must sometimes be added to the surname to insure identity. Still others, who have no middle name, are sometimes identified by the locality of their residence. One Joseph Fisher was known as ‘Madequet Joe,’ and a Charles Coffin was called ‘Pozomo Charles,’ that they might not be confounded with others. These original families have married and intermarried until nearly every man, woman and child descended from the early set- tlers is related to each other; and it may well be be- lieved that kinship here is a good deal mixed. That veritable ancient mariner, Capt. William Baxter, now in his 80th year, is the recognized oracle in matters of genealogy and family relationships on the island; and he itis who is my authority for the statement that there are men on the island who can be shown to be their own grand-uncles! He says he knows of children who are the second cousins of their own mothers! Furthermore, he has pointed out to me more than one man who was both a brother-in-law and grand-nephew of his third cousin. And, to cap the climax, he said that he once called at a house at which a tea party was under full headway, and of eight ladies present five were both first and second cousins and sisters-in-law of one another; and yet to this day the mind of not one of them has been so far affected in the successful effort to trace out the sinu- osities of the relationships that it has been found necessary to send her to a lunatic asylum. And the Captain told me that if I doubted the story he could show me the cover of the identical tea-pot in which the inspiring beverage was drawn on the memorable afternoon. With a demonstration so convincing I need not say that ‘I tumbled to the racket.’ “But a still more remarkable coincidence has come to my knowledge. On the eve of the fourth of July, some years since, the eldest boy of John Asa Fisher 2d exploded a fire cracker under the mare of Peter Starbuck Jr. as she was standing hitched to a box- wagon cn the corner of Whale and Main streets. The mare did not appreciate the act as an ebullition of youthful patriotism. To her equine understanding it was intended asa joke on herself, and that she did not appreciate the joke was manifest by the fact that she ran away, broke the wagon into ultimate smith- ereens and knocked down and ran over Jonathan David Myrick. The injured man was carried into the store of Ebenezer Paddock 4th. Obed Gardner 3d ran for Dr. Pitman, who came at once, but the man was so much injured that, in spite of surgical aid, he died ina few minutes. “Squire Coffin held an inquest on the body. Frederick William Folger made the coffin. Elder Macy preached the funeral sermon. Roland Bunker Hussey wrote and pub- lished an obituary in the Inquirer and Mirror. Ja- bez Chase 2d dug the grave, and Washington Irving Coleman furnished the headstone, and an orthodox Quaker who never draws on his imagination at less than ten days’ sight, told me that every one I have THE HARMEHERS’ STOCES BO OrRrX, named, including himself, was in the degree of fourth cousin to every one except the mare, and how it hap- pened that she couldn’t claim kinship to the rest was a question which confused the island for over six months, for the mare was a native and had a pedi- gree as long as the bow that Mr. Swain had drawn for my edification.” Thus it would seem that there is some pretty close in-breeding in the human family, outside the grandees of Spain, and without physi- cal degeneration. Why not then in animals? CHAPTER XXIV. DICTIONARY OF HORSEMEN’S TERMS IN COMMON USE. SECTION I,—TERMS IN USE BY HORSEMEN AND THEIR EXPLANATION. Bars.—Those portions of the crust or hoof of horses that are reflected inward, and form the arches situated between the heels and the frog. Bars or tHe mouta.—The fleshy rows that run across the upper part of,the mouth, and reach almost to the palate. They form that part of the mouth on which the bit should rest, and have its effect. Bar-sHor.—A particular kind of shoe sometimes used to protect a tender frog from injury, the hinder part of the shoe being thickened and hollowed over the frog. Bisuorinc.—A term used to denote altering the shape and appearance of the teeth of the horse to mike them seem younger than they are—so named from the scoundrel who invented it. Briemisu.—Avyimperfection in a horse or other ani- mal. In horses, blemishes consist of broken knees, loss of hair in the cutting places, mallenders and sullenders, cracked heels, false quarters, splints, or excrescences which do not occasion lameness, and wind galls and bog spavins, where they prevail to any creat degree. Bone spavin.—A disease of the hock joint ii horses, brought on by over exertion. While forming there is continued lamencss. Spavined horses are useful for slow work; they are most inconvenienced in the act of rising. Borrom.—The quality of endurance in a horse. Bounp.—A term applied to the bowels, to indicate want of natural action; to the skin or hoof, to indi- cate tightness or constriction. Breaxinc.—The training of horses and other ani- It should not commence too young, or they mals. want spirit; or too late, or they become unmanage- able. BreastpLate.—A strap running across the chest of the horse, to hold the saddle tight. Breecuine, or BREECHIN.—''hat part of the horse’s harness attached to the saddle, and hooked to the shafts, which enables him to push back the vehicle to which he is harnessed. Breepinec.—As applied to live stock it denotes the manner in which an animal is bred, as lines of an- cestry, etc. Briwrr.—The covering to the head of a horse by means of which he is driven. The several parts of a bridle are the bit, or snaffle; the head-stall, or leather from the top of the head to the rings of the bit; the fillet, over the forehead and under the fore-top; the throat-band, which buckles from the head-band under the throat; the nose-bands, going through the loops at the back of the head stall, and buckled under the cheeks; the reins (strips of leather) that come from the rings of the bit, and held in the rider’s hands. Breepine in-anp-1In.—Denoting the breeding to close lines of relationship but not necessarily incest- uously so. Broxen-kNEED.—Scars left from injury to the knees in falling. Broxen-winpep.—Denoting the peculiar motion in breathing, and the accompanying noise, the result of injury to the respiratory organs. Cauks, or caLkines.—The parts of a shoe turned to give grip to the shoe in pulling loads, or in traveling on slippery places. Canter.— An artificial slow gallop in which the haunches are carried very much under the animal; considered elegant, but excessively fatiguing. Curr1s.—Cracks in the heels of horses. Corr.—The male young of the horse, ass or their hybrids up to the age of three or four years. Ewamet.—The hard, ivory-like portion of the teeth. Eixcrescence.—Any unnatural growth, tumor or callous. I'miy.—Young mare up to the age of three or four years. Fieam.—The blade used in bleeding animals. Fuiexors.—The muscles by which the limbs are bent or moved. THE FARMERS’ STOCK BOOK. Foat.—The young, of either sex, of the horse, ass or their hybrids, and of the genus equus generally. Foatinc.—To be delivered of a foal. Froc or rae Horse.—A triangular portion of horn projecting from the sole almost on a level with the crust, and defending a soft and elastic substance called the sensible frog. The sensible frog occupies the whole of the back part of the foot, above the horny frog and between the cartilages. Gatis.—As applied to animals’ wounds produced by the friction of harness. The little tumors formed under saddles are called warbles. (See Wind-galls). Grinpers.—The molar teeth, placed next behind the incisors. Gutizt.—The esophagus or swallow of an animal. Hipezsounp.—A condition of the skin cf animals when it seems to adhere to their bones. Itis usually the result of a want of care, or a symptom of dis- ease. Hocr.—The solid horny covering (nail) of the foot of the horse. Its composition is similar to that ef horn. Horn is indurated skin consisting princi- pally of modified albumen. It resembles hair in its chemical qualities. Inster or tHE Horse.—The part of the hind leg reaching from tlie am to the pastern joint. Mutze.—In horsemen’s language offspring of the ass and the mare, or of the she ass and the horse. In the latter case the produce is ca-led a jennet, and is much less hardy, and therefore rarely bred. The term mule is generally applied, in the animal crea- tion, in the same sense with hybrid in the vegetable world, signifying the intermixture of two distinct species of a genus. -Incisors.—The sharp cutting or nipping teeth placed in front of the mouth of animals. They are sometimes called nippers. Nosz-Bac.—A bag containing food to be tied to the horse’s nose. Nosr-banp.—That part of the headstall of a bridle which passes over the nose, sometimes called mas- erole. Pastern.—The distance that intervenes between the joint of that name and the coronet of the hocf. Points or A Horse.—External indications showing aptitude fur speed, bottom, labor and general char- acteristics of strength. Rmexutne.—A male animal half castrated. The gelding of ridgiings must be performed by one under- | 167 standing the anatomy of the parts, since one or both testicles are situated in the cavity of the belly. Rine Bonr.—A callous growing in the hollow cir- cle of the little pastern of a horse, just above the coronet. Sano Cracks.—Fissures in the hoofs from which matter exudes. Spuwvt.—\ hard excrescence growing on the shank bones of horses. It appears first in the form of a callous tumor, and afterward ossifies. Also a mechanical arrangement to sustain a broken limb. SrRains AND Sprains.—Injuries produced by over- stretching of the ligaments or muscles. Wuirizone.—In the horse the articulation (acetab- ulum) of the thigh bone and pelvis. Winp Gatts.—Small tumors near the fetlocks of horses, produced by strains and over-driving; they contain a serous fluid. Wirtners.—The high portions of the back of the horse, over the shoulders. They assist to render the horses active and safe on their feet. Yeariinc.—A colt or filly between the age of one and two years. In racing the age of an animal is dated from a fixed day in the year (January 1). Hence the time of foaling is an important integer in animals required to carry weights on the turf. of horses SECTION IIl.—GLOSSARY OF TERMS IN USE ON THE TURF AND THEIR DEFINITIONS. Appep to THE Lisr.—A turf stallion gelded. Acep Horsrs.—Running horses past six years of age. Beery.—A soft horse; a horse carrying too much flesh; not trained down. Barney.—A race where there has been a ‘ cross” or ‘ sell-out.” Barrep.— When a horse is prohibited from run- ning or trotting in a certain class or entering for any special purse. Beat Our.—Beaten by a distance or from the start. Botr.—-Giving up the race by running to one side. Boors.—Leather or canvas to protect the ankles or knees. Breax.—To change to a run or skip in trotting. Broke Down..—Whien the back tendons give way the horse is said to be broken down. Brusu.—A short contest on the road or track. By a Turoatiatcu.— When a horse wins by a head he is also said to have won by a throatlatch. 168 THE MAR M MERS” SsTocik Book, Corr.—Usually applied to a stallion or gelding until he bas completed his fourth year. Cottar.—To draw up on an antagonist. Cotors.—The caps or costumes worn by jockeys or drivers to distinguish one from another. Compination,—A pool formed by jockeys or drivers to fix an event. Conreperacy.—An owners of race-horses. Convert.—To change a horse’s gait, such as a pacer to a trotter; a term used by trainers. Crack (To).—This is said_of a horse that gives way and falls behind the moment he is caught up with. Cross.—Kquivalent to barney. A double cross, where the party who agrees to lose either wins or tries to win without giving warning to his confeder- ates. : Camparen.—A racing tour through the country dur- ing the season. Carcu.—To fall quickly into the proper stride. Caution.—To admonish a jockey or driver against an infraction of the rules. Crecurr.—A number of tracks associated together, as the Grand Cireuit, Kastern Circuit, etc. Crar.—To protest; to claim aname for any horse. Ciucx.—To make a clucking sound to encourage a horse to greater exertion. j Cur.—When a track is so moist that the horse’s feet make distinct impressions it is said to ‘* cup.” Cur Down.—To run a horse into another and in- jure his limbs so as to disable him. Cur In.—To take advantage of an opening. Cur Our.—To lead the others from the start; to set the pace. Datsy-Currer.—A horse that keeps his feet near the ground in trotting or running. association of a number of Drap One.—A horse that will not run, or has no chance to win, or is not meant to win. Dasu.—A single heat of one or more miles. Deap Brat.—Beaten to a standstill. Dap Hrat.—When two or more horses cross the score at the same instant. Distance.—In races of mile heats, eighty yards; of two mile heats, 150 yards; of three mile heats, 220 yards; of mie heats, three in five, 100 yards. Dorepv.—Temporary improved appearance through the use of drugs. Dosep.—When a horse has been drugged to cause him to lose a race he is said to have been dosed. Drawn.—Withdrawn before or during a race. Durrer.—A horse which loses heart or will not exert himself during a race. Entry.—To post the names of an owner and horse to go Im a race. Enp to Enp.—A race in which the pace is forced from start to finish. FratHEeRwEIcHt.—Seventy-five pounds. If all the contestants in a race were privileged to “feather” it would be a race at catchweights, although ordinarily ‘‘catchweight” means that the owner of a horse can place any weight upon him that he chooses, and he is presumed to choose the lightest practicable. Finrty.—A mare until she has completed’ her fourth year. Fixep.—A race which is decided, before coming off, to go a certain way is said to have been “ fixed.” Frac.—The signal used by the judge to shut out or distance a horse. Fruxe.—When a horse has won a race through an accident. considerably and then return again and again. Roarine.—The disease termed by English authors “broken-wind,” in the United States is called heaves. The disease recognized in the United States as broken- wind is named roaring in England. (See Broken- wind.) Scas.—An insrustation which forms upon a sore, owing to the concretion of the fluid discharged there- from. SEpatives.—(See Tonics.) Sinus.—The cavity of a sore; a long, hollow track leading from some abscess, diseased bone, etc. Sravin.—Bone spavin is an exostosis in the region of the hock. Bog spayvin occurs in the capsule, be- tween the tibia and astragulus. Sperint.—An osseous deposit between the large metacarpal, or cannon, or shank bone, and the two small metacarpal bones. Sporapic.-—Applied to diseases not epidemic, and attack few ata time, from causes peculiar to each case; confined to a locality. Srrar.—Shifting of a joint further than the natural conformation of bones and ligaments allow, but not so as to produce dislocation. Sraccrers.—A disease resulting from some cerebral lesion, and implying a loss of control of voluntary motion and want of sensation. Srmrutants.—(See Tonics.) Suturr.—A seam; the union of flat bones by their margins, as in the skull; mechanical means or sub- 174 THEH FARMERS’ stances for keeping soft parts in apposition, as the mouth of wounds, ete. Trranus.—A disease in which the muscles of vol- untary motion are spasmodically contracted, causing rigidity of the parts affected; confined to the face it is called trismus or lockjaw; when general, tetanus. Tonics.—Medicines to produce permanent, but scarcely perceptible excitement of the vital functions; they differ alike from stimulants, which immediately aud sensibly excite, and from sedatives, which de- press. Urerus.—The hollow, muscular organ designed HALON ODES ISi(OKOMECE for the lodgment and nourishment of the fetus from the moment of conception till birth. Vetrertnary.—Originally pertaining to a beast of burden. Now especially applied to properly qualified persons, who make animal surgery and medicine a profession. Winneatts.—A distention of the synovial mem- brane of the fetlock or other joints, caused by over- exertion. Wounp.—Any breach of the skin and flesh of an animal, caused by external violence. It may be con- tused, incised, lacerated, punctured or poisoned. Prmeinica-and Practice of Shoeing. CHAPTER I. SECTION I.—THE HOOF IN RELATION TO SHOEING. It has been stated by good authority—we quote from memory—that “Certain sorts of shoes may be adjuncts to good shoeing, but they are not essential toit. That without a healthy foot any shoe will more or less fail; with a healthy foot most sorts of shoes will answer measurably well.” This is borne out by practice. It often takes much bad shoeing to se- riously disorganize the foot of the horse, but once really disorganized its integrity cannot be fully restored. Hence we see the necessity of preserving the crust of the hoof, whole or entire, except to re- duce the growth, simply as we should the nails of the fingers when too much grown. The preservation of the sole and frog is no less important. THE TOE OF TH# HORSE. The foot of the horse is the toe, in fact, and he walks on the toe, while man walks on the whole foot, which corresponds anatomically in the horse to the whole leg from the hock down. But that which we call the foot of the horse is composed of the outer case, consisting of the wall, the bars, the sole and the frog. Within this case is the sensitive vas- cular structure, and the two bones, the lower called the os pedis or heart-shaped bone, and above this the navicular bone; above these and above the hoof are, first, the small pastern bone, and still above this, the great pastern bone. If we preserve the outer case or hoof, that is, the crust bars, sole and frog entire, the sensitive and bony structure inside will remain sound, except in case of accident or consti- tutional disease. THE CRUST OR WALL. The crust or wall of the hoof consists of hollow fibers running down longitudinally from the coronet. These fibers carry soft cellular material, which con- stitutes the nutrition forming the crust. The crust grows really from the thickened skin around tbe coronct—is, in fact, simply a changed condition of the skin. This material, as it descends in the crust, becomes more and more dry and horny, so that the fibers are at length in a condition to stand wear and pressure without sensation, and in the lower parts, if not worn off by friction on the ground, must at length be removed artificially, as it is renewed from above. Hence we see the necessity that the shoer understand how this is formed in order that he may work understandingly in the removal, if any, of so much only as may be absolutely necessary. THE NATURAL HOOF. In a state of nature the growth of the hoof is equal to the wear, on ordinary soils. Yet on the great plains, for instance, where the wear is but little, we often find the hoofs of the horse grow out to immense proportions. Yet this does not essentially alter the inner construction of the foot, nor does if interfere with the true action of the sole or frog. The hoof simply spreads out so as to cover a great ground surface. Nevertheless, it constitutes a disability, for only with a normal hoof can the animal perform its proper work. SECTION Il.—HOT FITTING OF SHOES. There is much controversy, from time to time, among working shoers, in relation to the proper man- ner of paring the hoof and fitting the shoes. Hot fitting that is burning the shoe on the hoof, is af 176 THE only practiced by men not skilled in the use of the rasp. If by hot fitting is meant burning down the sole until the shoe is fully seated, we would say such a man should never be allowed to tamper with the hoof of ahorse. If it is meant, how- ever, simply warming the crust of a hoof, brittle and hard from having run out long on dry pasture, and so as to soften it that the knife may take hold, and, when this hoof had been pared down to proper proportions, then to place the warm shoe on the sole simply to even the inequalities, and give a uni- form bearing, the whole becomes a different matter. It is idle to suppose that a shoer who understands his business would actually burn the hoof into shape. If he should, no sensible horse-owner will long em- ploy him. The real shoer fits the shoe to the hoof and not the hoof to the shoe. In this he must under- stand the practical application of a correct knowledge A Perfectly Shaped Hoof. of the anatomy of the foot to the work in hand. No two hoofs are alike, and the peculiarities of the foot, gait, conformation of the limbs, and how the horse stands on them, must be taken into consideration. We give acut of a perfectly formed hoof fitted for the shoe and with the feather edge taken off below, also as showing the seat of quarter crack, and also toe crack. In relation to the application of a very hot shoe to the sole of the foot, whatever the purpose for which it is applied, the shoer must understand that there is danger of the heat penetrating deeply, after the heated shou is withdrawn. In the cut a shows the seat of toe crack, b the seat of quarter crack. At the top is the juncture between the hair and hoof, or the coronet. Gael? Bh: t FARMERS’ DLO Cie BOOK, The story of the barefooted boy whose sole had become horny from constant contact with the ground, and, when stepping on a piece of hot iron, so re- mained for some time, unconscious of the danger, has been often tcld, and may serve as illustration here. When the burn had actually reached the sensitive parts, the accumulated heat in the hard skin continued to enter deeper and deeper, and serious and long continued lameness ensued. It isa parallel case with the hoof of a horse. The actual burn may not reach the sensitive tissue until the hot shoe is withdrawn, and yet the injury from burning may be severe. A heated shoe, therefore, must be applied with caution and for a specific purpose, and always with a knowledge of cause and effect. SECTION I1I.—STRUCTURE AND PROCESSES OF THE FOOT oF THE HORSE. Mr. John Palmer, a shoer of valuable horses in Chicago, writes as follows from a_ practical standpoint upon this subject: To a common observer the foot may appear a mass of insensible horn, but it is com- posed of an assemblage of springs, especially when considered in relation to the foreleg, which wonderfully adapts it not only to the use cf the animal itself but to the use of man also, and so carefully has it been guarded that were the animal employed only to supply the simple necessities of man his feet would last as long,even if not shod, as any part of his bedy. The immoderate exertion in which he is now generally employed accounts for the great num- ber of cripples that come constantly under our notice. In the examination of the foot we find in its horny covering another simple and effectual spring, simple as to its construction, and effectual as to the purpose which it answers; this is that of yielding to the impulse of the animal’s weight, and thereby breaking the shock which otherwise would be destructive to the foot itself. The hoof is a secretion from the living part of the foot, not wholly from the coronet, but from the liv- ing surface which it covers, named by Professor Col- man, the laminated substance of the foot, and by others the elastic lamine or processes of the foot. As the quantity of horn necessary for the defense of the sensitive foot is considerable, a large quantity of blood is distributed to it for the purpose, and is sup- Ex THE FARMERS’ plied by two large arteries which pass down on each side of the pastern. These give off considerable branches to the frog cartilages and coronary ring, but the trunk of the artery enters in at the posterior and inferior part of the coffin bone and deviates into ~ eight branches within the bone, which pass out at the circumference or angle of the toe. (Turn to the pages relating to the limbs and feet of the horse for a full elucidation of the subject. Pages 80 to 87.) DISTRIBUTION OF BLOOD IN THE FOOT. The distribution of blood to the frog is remark- able. There are several branches of considerable size, that do not give off branches as in other parts of the foot, until they arrive near the surface and spread into innumerable ones, supplying the skin or secreting surface of the frog, and communi- cating with those of the skin of the sole, so that the frog and sole form one continued surface of skin of muscularity and sensibility, but greatly inferior in both respects to the laminated vessels and nerves in any other part of the body. From this view of the foot it will appear that when the horse stands in the stable without exercise, the veins of the fore leg do not return the blood freely for want of the press- ure which exercise occasions. (See cuts and matter relating to dissections of the foot in previous pages.) CARTILAGE AND BONE. The blood, therefore, accumulates in the foot. The vessels of laminated substance, from the press- ure of the hoof, admit only of a determinate quan- tity, especially at that part where the horn is remark- ably thick and where elasticity is not so essential. The lateral cartilages are two elastic bodies attached to the coffin bone at its upper part, and proceeding backward like expanded wings terminate at the ex- tremity of the heel. They assist in expanding the heels and quarters. The navicular or nut bone is placed behind the coffin bone, and is attached to it as well as to the small pastern bones, and affords a slippery surface for the flexor tendon to move upon. This bone, with tke coffin and small pastern, forms the coffin joint. The small pastern thus articulates with the coffin bone and the nut bone below, and with the great pas- tern above. These are all the bones comprehended in a description of the foot. The coffin bone is completely cellular throughout, and has more blood within it than any one in the body, though not far from being the smallest of the whole. The great Li: STOCK BOOK. flexor tendon is inserted into the bottom of the coffin bone and the extensor tendon on its front and upper part. (See figures 14 and 15, page 87.) Thus the sensitive foot is composed of the pastern, the navicular and the coffin bone, the lateral carti- lages, tlie sensitive frog and sole, and the laminated substance at the upper part of which there is a hard cartilaginous ring, named the coronary ligament. CHAPTER II. THE PRACTICE OF SHOEING. SECTION I.—WHAT WE SHOE FOR. Horses are shod, first, to prevent undue wearing of the hoofs; second, to enable the animal to preserve a firmer footing on slippery or hard ground; and third, under certain circumstances, to prevent bruise of the sole. In shoeing it is necessary to preserve the health of the foot, and to so do the work that the shoe will re- main intact under any ordinary amount of wear, as well asin deep ground. Racing horses require the lightest shoes, trotting horses those a little heavier. Road horses and all horses of ordinary draft require a shoe of medium weight. Farm horses come under this category. Heavy draft horses, especially in cities, require the heaviest class of shoes. We shall confine our directions to the shoes for saddle, road and farm horses, since these all require measurably lighter weights in the shoe than do the medium or heavy draft horses of cities. SECTION II1.—BREADTH OF THE FORE SHOE. For ordinary riding horses, carriage horses, and general purpose horse, it is usual to make the shoc about one inch wide. ‘Three-quarters of an inch is sufficient for the driving horse. The crust or wall of the foot, including the substance intervening between the crust proper and the sensitive lamine, is about three-quarters of an inch in width. The shoe must be as wide as the weight-bearing structure. The crust of the hoof is the weight-bearing structure. It must rest not on a part, but on the whole of this structure. To enable it to do so the shoe must, con- trary to the usual practice, be made flat toward the foot. The shoe must not be wider than the weight- bearing structure. Any greater width than this must be useless, and moreover, will be the means of allowing dirt and gravel to lodge between the shoe 178 THE PARMERS’ STOCK BOOK. and the recessed sole, and will also render the shoe liable to be sucked off in deep ground. The shoe should be of even width until it ap- proaches the heels. Toward the heels, where the crust gradually comes to a point at its junction with the bars (See sole of foot, ground surface, annexed, Sole cf Foot, Ground Surface,—A, A, A, sole; B, B, Bars; C. frog; D, D, Seat of Corn. letter B.) the shoe must also come to a rounded point, the inner edge of its heels exactly following and resting on the bars. (See bars in sole of foot.) The narrowing of the web of the fore shoe at the heels may seem wrong to those not accustomed to it. But it is the shape which nature has chosen for the crust at its junction with the bars, and hence must not be altered. The ordinary square heels are objectionable, because that part which overlaps either the crust or the bars, rests on nothing, hence is useless, and in fact affords means for wrenching off the shoc in mizy places. SECTION IIl.—THE WEIGHT OF SHOES. The thickness of a shoe should be just that which will not spring unduly. Every ounce added thereto tells on the strength and availability of the horse. No shoe should be made with a view of beg worn out on the hoof. It is this that causes nearly all the disabilities of the foot, allowing, of course, that the shoes have been properly put on. A month is the full time a shoe should remain on the hoof of a young horse, and six weeks the limit for a mature animal, and this whether they work or not. Nine ounces may be taken as the minimum weight, and fourteen asthe maximum weight for road, light draft, carriage and farm horses. Sixteen ounces is heavy enough for the heaviest farm and carriage horses. Never have a shoe reset when worn thin. The wear will be but little on the ordinary earth roads of the west and south; on more gritty or stony roads itis cheaper to pay for a new shoe than to force the horse to carry a great mass of iron. Try the differ- ence yourself between a medium, well-fitting shoe, and one with an inch of leather and four ounces of nails in the soles. SECTION IV.—THE UPPER SURFACE OF THE SHOE. The upper surface of the shoe should be flat so it may rest on the entire surface of the crust. This crust is what nature intended as the sustaining sur- face which bears the weight of the horse. Unshod it does so, when the footisnormal. If the weightis not so sustained the horse eventually goes tender- footed. Hence a shoe should never be seated out (hollowed from the crust and sole) so that the shoe only rests on a portion of the crust. If the crust is unduly rasped, or cut away, its weakened condition causes it to give way under the weight of the horse and the stroke of the foot. The blacksmith who un- duly cuts away the crust and then hollows out the sole, and causes a shoe to be seated out to remove the pressure, has to learn the first principles of his pro- fession. It stands to reason that the diffusion of weight is most perfectly preserved, when the widest possible bearing is obtained for the shoe. But this bearing must come only on the crust. The unshod horse goes perfectly sound and natural on his feet, so long as the crust is not worn down, allowing the sole to bear on the ground; then he goes lame, and he does so if in shoeing the weight is not borne on the crust. SECTION V.—THE GROUND SURFACE OF THE SHOE. The under surface of the shoe should be concave; the natural hoof is so. If the upper surface of the shoe is seated out, the under or ground surface can- not be concave, since the shoe would not have suffi- cent strength. Double seating would weaken the shoe. The concave form of the ground surface of a at THE FARMERS’ SDOCK BOOK. 179 shoe grips to the ground, and avoids the liability to slip. (See cut, concave shoe.) SECTION VI.—LENGTH OF AND HEELS OF THE SHOE. The length of the crust (see cut of the ground sur- face of the hoof) determines the length of the shoe. If shorter than the crust, the heels of the shoe press upon and bruise the seat of corns. If longer than the crust the hind shoes are apt to strike and catch the heel of the fore shoes. If just the length of the crust they will not catch unless in the case of the natural clicker. Such horses must be specially Concave Shoe. shod. Increased weight in the fore shoes will gener- ally obviate the difficulty. FITTING THE SHOE. Use the knife as little as possible on the hoof. Lower the crust only so much as needed by the rasp, bring it perfectly flat and true, and round off the outer edge only slightly. Never apply a shoe smaller than the crust, and rasp away the crust to it. It will soon destroy the integrity of the crust. If larger than the crust, it is apt to cause treads, and other injuries mayresult. Fit the shoe soits outer edge corresponds exactly with the crust. The smith who fits the hoof to the shoe, should never be allowed in a shop. It costs time to fit the shoe properly. It should be cheerfully paid for. The horse owner cannot afford to have his steed go with bad fitting shoes. It is dangerous to the rider and driver, and will surely de- tract in many ways from the value of the horse. Let the shoe be tried on sufliciently warm to mark the crust. It is difficult to correctly fit a shoe without such marking, but this must be no excuse for burn- ing down the crust. Do not be led into error by the assertion of ignor- ant men that a close fitting shoe will not allow for expansion of the foot. The nails must inevitably be driven and clinched to hold the shoe quite firm. The shoe, of necessity, must be fitted accurately to the in- side of the hoof to prevent treads, cutting or inter- fering. There is no proof that there is either con- traction or expansion of the hoof when bearing the weight of the horse. Both of these directly opposite theories have been advanced. There is a certain degyce of elasticity to horn. There is no proof that there is expansion. There should be no contraction of the feet if the horse is properly shod and the shoes removed often enough. The feet of racing and trot- ting horses are proof of this. A hoof butcher is never allowed to pick up the hoof of one of these horses. SECTION VII.—ABOUT HORSE SHOE NAILS. In removing a shoe, cut the clenches of the nails carefully; ease the nails down by careful racking of the shoe with the gripe; then draw each nail sepa- rately. The tearing of the hoof by violently wrenchi- ing off the shoe, is dangerous to the crust. Hxamine the nails frequently after shoeing to know that they remain tight; if not, have them tightened. THE NUMBER AND SIZE OF NAILS IN A SHOE. The weight of the horse, size of the shoe, tough- ness and thickness of the crust, and the nature of the work must determine this. For light work and a tough crust, five nails to a shoe. The inner crust is thinnest. It is the seat of contraction, and hence one nail less should be used on the inside than on the outside. The shoes shouid be examined daily, and if a nail is broken it should be replaced. Heavy horses and heavy shoes require four nails to the out- side and three to the inside of each shoe. One great cause of the breaking of nails is that they do not fit the countersinking of the shoe. The heads of the nails should fit exactly, and they should not extend below the level of the shoe; then if properly driven and clenched they will “stick.” The nails should be brought out of the hoof about an inch above the shoe. The nail holes of the shoe 180 THE FARMERS’ STOCK BOOkX. should be nearer the outside than the inside of the shoe, when the crust is normal. If the crust is very thin, the holes must correspond. This thinness of crust is induced by the vicious practice of rasping the outside of the hoofs. In this case the nails must be driven “fine” to prevent prickine. crust of the hoof should never berasped. The shoer who does this to make a neat job should never be employed. CLENCHING THE NAILS. Never rasp the crust with the corner of the rasp in preparing the nail for clenching. Good nails will clench without filing a notch on the under side. For a very tender crust the under side of the nail may be slightly filed; it will bend easier, but filing weakens the clench. Break the nail off short, turn down and flatten with the hammer, and in this do not hammer the crust. When five nails are usedin the fore shoes the hind shoes should have six; and when seven are used in the fore shoes, eight should be used in the hind shoes; and this because the hind feet are the real propelling power of the horse; besides this, there is a twist to the hind limbs in turning, and kicking and stamping is harder on the hind then the fore shoes. SECTION VIII.—FULLERED SHOES. Fullering is the groove extending round the web of the shoe. Its only advantage is to enable the smith to punch the nail holes more accurately. The bar shoe shows fullering. The idea that the groove yrevents slipping is without force, and the theory that the groove protects the nail heads is nonsense. The nail heads should not project beyond the sole of the shoe. It is the countersinking that protects the nail heads. The causes of the loss of shoes are, from the use of bad nails; or from not removing broken or defective nails; from rasping and other mutilation of the crust of the hoof; too much filing of the clenches; wearing off of the heads of nails; from having the shoes wider or Jonger than the crust, and from ovyerreach. Accidents aside, all these may be prevented. Shoes will seldom be lost from sound fect except from wear, if they have been placed as dirécted. SECTION IX.—THE HIND FOOT AND SHOE. The general principles are the same as those which regulate the shoeing of the fore-foot. The crust must not be rasped, the sole must not be pared out, the frog must not be mutilated, and the shoe must The outer. be accurately fitted. There are, however, some points of difference between the hind and forc-feet. The crust or wall of the hind foot is more upright than that of the fore-foot. It is also thinner. As it is thinner—narrower—the web of the shoe must also be narrower. It should not much exceed half an inch, which is the normal width of the crust. (See hind shoe.) The height of the shoe should be the same at both heels. It is common- to make the outside heel, to which the calkin is usually applied, higher than the inside heel. Any deviation from the arrange- ment of nature will be liable to cause disease, es- Hind Shoe. pecially in the hocks. To prevent over-reach, the uuder inner rear edge of the hind shoe should be rounded off. (See hind shoe.) SECTION X.—CALKINS. Calkins are used generally as a stay to the foot, which may be needed in heavy draft work or on slip- pery ground, and sometimes for the purpose of effect- ing an alteration in the action, and also in certain diseases. Calkins, though sometimes necessary, are in all cases more or less of an evil. They are not required for ordinary riding or driving. They are usually worn away long before the horse is re-shod, and cnn = ===~=S~C~C~ D ie ico) wD q w D ic) A & si is FARMHBHRS’ STOCK BOOK. ( it i Hl iy a Z iN i lit i Nee uM} i! bi WW at IW by ne iG a . " ! hy 7 iy a i. i wR uy iH SS i i ah Hy My f wii ie HAT i yh) si 4 Maple hy) 1} i) ANH Hh IN a : NH) ee bi Hi" as DWAnt iy HH i" HT 194 THE FARMERS’ SrockK BOOK, The Glamorganshire breed were once held in great estimation. The counties of Carmarthen, Cardigan, Brecon, and especially Radnor, also produce many excellent black cattle, which have been materially improved by the introduction of other breeds, espe- cially by crossing with the Herefords. Of North Wales, the cattle are rather more approaching to the Long-horns than those of the south. The cattle of Anglesea, says Mr. Youatt, are small and black, with moderate bone, deep chest, rather heavy shoul- ders, enormous dewlap, round barrel, high and spread- ing haunches, flat face, horns long, almost invariably turning upward; the hair coarse; the hide mellow; hardy, easy to rear, and well disposed to fatten when transplanted to better pastures than those of their native island. The cattle of the other Welsh counties, bred amongst the rocks of Carnarvon, and the hills of Merioneth, Montgomery and Denbigh, have little distinguishing features from other Welsh cattle. They are small, hardy, and rapidly fatten, when of a proper age. NATIVE SCOTTISH CATTLE. The “West Highlanders, or kyloes, as they are called (supposed to be from a corruption of a Gaelic word pronounced kael, signifying Highlands, are, says an early writer, bred in great abundance in, and exported from, the Hebrides. The true bull of this breed is described by Mr. M’Neil, of Islay, as black; the head not large, the ears thin, the muzzle fine, and rather turned up; broad in the face; eyes promi- nent; countenance calm and placid; the horns should taper to a point, neither drooping too much nor ris- ing too high, of a waxy color, widely set at the root; the neck fine, particularly where it joins the head, and rising with a gentle curve from the shoulder; the breast wide, and projecting well before the legs; the shoulders broad at the top, and the chine so full as to leave but little hollow behind them; the girth behind the shoulder deep; the back straight, wide, and flat; the ribs broad, the space between them and the ribs small; the belly not sinking low in the mid- dle, yet, on the whole, not forming the round and barrel-like carcass which some have described; the thigh tapering to the hock-joint; the bones larger in proportion to the size than in the breeds of the southern districts; the tail set on a level with the back; the legs short and straight; the whole carcass covered with a long thick coat of hair, and plenty of hair also about the face and horns, and that hair not curly. They are hardy, easily fed; the proportion of their offal is not greater than in the most approved larger breeds; they lay their fat and flesh equally on the best parts and when fat the beef is fine-grained and well marked. The illustration is a portrait of one of the modern bred cattle. THE SHORT-HORNED BREEDS. The Durham or Teeswater, a composite breed, is the original of the celebrated sub-family now known distinctively as Shorthorns. Here is an example of the misappropriation of a general name to a breed. Their horns are not especially shorter than those of the Jersey and Netherlands catile. The Durham and Yorkshire have for ages been celebrated for a breed of cattle possessing extraordi- nary value as milkers, in which quality, says Mr. Youatt, taken as a breed, they have never been equaled. The cattle so distinguished were always, as now, very different from the improved race. They were generally of large size, thin-skinned, sleek-haired, bad handlers, rather delicate in consti- tution, coarse in the offal, and strikingly defective in the substance of girth in the fore-quarters. As milkers they were most excellent, but when put to fatten were found slow feeders, producing an inferior quality of meat, not marbled or mixed as to fat and lean; the latter sometimes of a very dark hue. Such, too, were the unimproved Shorthorns of Mr. Youatt’s day. About the year 1750, in the valley of the Tees, commenced that spirit of improvement in the breed- ors of the old Shorthorns, which has ended in the improved modern breed. These efforts, begun by Sir William Quintin, and carried on by Mr. Milbank of Barmingham, were nearly completed by Mr. Charles Colling. Besides Mr. Colling, his brother, Mr. Robert Coll- ing, Mr. Charge and Mr. Mason, were hardly second to him in skill and success as breeders of the Short- horns. The colors of the improved Shorthorns are red or white, or a mixture of both; “ No pure improved Shorthorns,” adds Mr. Youatt, “are found of any other color but those above named.” That the ma- tured Shorthorns are an admirable grazier’s breed of cattle is undoubted: they are not, however, to be disregarded as milkers; but they are inferior, from their fattening qualities, to many others as workers. “In its points,” says Mr. James Dickson, “ for 19 } Lon) | ey | : | 1A rm” = ~ ag NS = == \ S< . Y 0 2 Kao foal = af = AD. =e (ise \ INA SINS 1A == : . UNIS X\ \ j . INNS oe { 3 4 . on = \ O | = ; \ 1) a i} 2 = lee ANN ‘44 = = < ; \ a, \ WW « WS 7] | \\ D | \) KO Bi laa me | 4 } a 5 Hw WEST HIGHLAND OX. 196 THE FARMERS’ STOCK BOOK. quantity and well laid on beef, the Shorthorn ox is quite full in every valuable part; such as along the back, including the fore-ribs, the sirloin and rump, in the runnels, flanks, buttocks; and twist, and in the neck and brisket as inferior parts. In regard to quality of beef, the fat bears a due and even pre- ponderating proportion to the lean, the fibers of which are fine and well-mixed, and even marbled with fat, and abundantly juicy. The fine, thin, clear bone of the legs and head, with the soft mellow touch of the skin, and the benign aspect of the eye, indicate, in a remarkable degree, the disposition to fatten: while the uniform colors of the skin, red or white, or both, commixed in various degrees, bare, cream-colored skin on the nose and around the eyes, and fine, tapering, white, or light-colored horns mark distinctly the purity of the blood; these points apply equally to the bull, the cow, and the heifer. The external appearance of the Shorthorned breed,” adds Mr. Dickson, “is irresistibly attractive. The exquisitely symmetrical form of the body in every position, bedecked with a skin of the richest hues of red, and the richest white approaching to cream, or both colors, so arranged or commixed as to form a beautiful fleck or delicate roan, and possessed of the mellowest touch; supported on clean, small limbs, showing, like those of the race-horse and the grey- hound, the union of strength with fineness; and ornamented with a small, lengthy, tapering head, neatly set on a broad, firm, deep neck, and furnished with a small muzzle, wide nostrils, prominent, ‘mildly beaming’ eyes, thin, large biney ears set near the crown of the head and protected in front with semi-circularly bent, ~vlute, or brownish colored, short (hence the name), smooth-pointed,-horns; all these parts combine to form a symmetrical harmony which has never been surpassed in beauty and sweet- ness by any other species of the domesticated ox.” AYRSHIRE CATTLE. Ayrshire has long produced an excellent breed of dairy cattle. The following description of the Old Ayrshire cow is taken from the writings of Mr. Aiton, in his treatise of the dairy breed of cows. The most approved shape, says our authority, is small head, rather long, and narrow at the muz- zle; eye small, but smart and lively; the horns small, clear, crooked, and their roots at considerable dis- tance from each other; neck long and slender, taper- ing toward the head, with no loose skin below; shoulders thin; fore-quarters light; hind-quarters large; back straight, broad behind; the joints rather looseand open; carcass deep, and pelvis capacious and wide over the hips, with round fleshy buttocks; tail long and small; legs small and short, with firm joints; udder capacious, broad, and square, stretch- ing forward, and neither fleshy, low hung, nor loose; the milk-veins are large and prominent; teats short, all pointing outward, and at considerable distance from each other, skin thin and loose; hair soft and woolly; the head, bones, horns, and all parts of least value, small; and the general figure compact and well proportioned. The qualities of a cow, adds Mr. Aiton in another place, are of great importance. 'Tameness and do- cility of temper greatly enhance the value of a milch cow. Some degree of hardiness, a sound constitu- tion, health, and a moderate degree of spirits, are qualities to be wished for in a dairy cow, and what those of Ayrshire generally possess. The most val- uable qualities which a dairy cow can possess are that she yields much milk, and that of an oily, buty- raceous and caseous nature; and that after she has yielded very large quantities of milk for several years, she shall be as valuable for beef as any other breed of cows known; her fat shall be much more mixed through the whole flesh, and she shall fatten faster than any other. THE YORKSHIRE COW. The Yorkshire is as much a Short-horn breed as any other. In Mr. Youatt’s time they were gener- ally found in the great dairies in the vicinity of Lon- don, and in these the character of the Holderness and the Durham unite, and hence the Yorkshire was a good milch cow, good for the pail as long as she is wanted, and then quickly got into marketable con- dition. She should have a long and rather small head; a large-headed cow will seldom fatten or yield much milk. The eye should be bright, yet with a peculiar placidness and quietness of expression; the chaps thin, and the horns small. The neck may be thin toward the head; but it must soon begin to thicken, and especially when it approaches the shoulder. The dewlap should be small; the breast, if not so wide as in some that have an unusual disposition to fat- ten, yet should be very far from being narrow, and it <_< THE FARMERS’ STOCK. BOOK. 197 should project before the legs; the chine to a certain degree fleshy, and even inclining to fullness; the girth behind the shoulder should be deeper than is usually found in the Shorthorn; the ribs should be spread out wide, so as to give as globular a form as possible to the carcass, and each should project farther than the preceding one, to the very loins. She should be well formed across the hips, and on the rump, and with greater length there than the milker generally possesses, or if a little too short not heavy. If she stands a little long on the legs, it must not be too long. The thighs somewhat thin, with a slight tendency to crookedness or being sickle- hammed behind; the tail thick at the upper part, but tapering below; and she should have a mellow hide, and but little coarse hair. Common consent has given to her large milk-veins. A large milk-vein is indicative of excellent milking qualities in any breed, since it indicates a strongly developed vascular system, one favorable to secre- tion generally, and to that of milk amongst the rest. The udder should rather incline to be large in pro- portion to the size of the animal, but not too large; its skin thin and free from lumps in every part of it, and the teats moderate in size. It is not improb- able that the great milking qualities now claimed for some English Short-horns, may be traced to this Yorkshire or Ayrshire branch of the family of Short- horns. The above, as condensed from Youatt, is valuable as showing the superiority of this valuable strain— as one of the progenitors of the Short-horns of to-day, and especially so as a matter of history. THE DUTCH, HOLSTEIN, OR DUTCH FRIESIAN CATTLE. Whatever may be said to the contrary, the Short- horn breeds of cattle owe fully as many of their valuable qualities to the cattle introduced many cent- uries ago by the Angles, Saxons, Jutes and Friesians, who, uniting together, migrated to England in the fifth century. To make the whole matter plain it is necessary to quote history; from this we get a defi- nite idea of this, among the most ancient of domes- ticated cattle. This has been collected in a valu- able paper by Prof. Hengeveld, of the Netherlands Royal Veterinary Institute, Utrecht, from whom we quote. ; He says in a communication to Mr. Charles Muel- ler, United States Consul at Amsterdam, among other matters, that, first, the Dutch race of cattl date from an older descent than those of Holstein, while, probably, second, the Holstein cattle origi- nated from the Friesian breed, and from that of the Dutch and Westphalian emigrants. After this colo- nization, we have ourattention directed to another remarkable particular in the history of the Dutch cattle cultivation. From the fourteenth on till the eighteenth century a large number of Danish oxen were annually turned for pasture into the grassy meadows of North Holiand, formerly West Friesland, and sold at the weekly North Hoiland cattle-market. The oldest of these cattle-markets is that of the city of Hoorn. This market was already established in 1311, and, in 1889, the Danes and inhabitants of the Eyder were allowed by Albrecht, Duke of Bavaria, to hold a weekly market there. In 1605, the Danish cattle-market was removed from Hoorn and transferred to Enkhuyzen, where, in 1624, the number of 1,179 oxen were sold. There was also in Amsterdam a lean-cattle market, begin- ning in the spring, in the month of April, but held at irregular periods, depending upon wind and weather, when cattle were allowed to be conveyed from Denmark and Holstein hither to graze. These were mostly brought by vessel. These importaitions of Danish aad Holstein cattle into North Holland, to which the Herdbook might refer, did not consist of heifers, but of lean oxen, which were pastured on the fertile meadows of the Polders, -and afterward sold at the markets of Hoorn, Enkhuyzen, and Am- sterdam as fat cattle. As to heifers, either then cr now, having been imported from Holstein into Fries- land and North Holland for breeding purposes, no such thing is known. In the work, ‘Present State of Friesland,” it is mentioned that, owing to the cattle plague, the people were compelled to import from abroad all kinds of small cattle, chiefly Danish. But, what was remarkable, however small and ill-favored as these animals might be, when compared with the handsome Friesian horned cattle, as a natural con- sequence, an improvement of food induced a favor- able development of body, and, from the mixture of the two breeds, good and choice milch-kine were at- tained within two or three generations of the intro- duction of the foreign blood, no matter how much the race had in the beginning deteriorated through the process, and, eventually, the type of Danish and Bg 198 THE FARMERS’ STOCK BOOK. DUTCH FRIESIAN BULL, DE WATERGEUS. f | | i al | bil Alt At sul a ii | A SS eee | | Whe WA | | THE FARMERS’ STOCK BOOK 199 German cattle was quite lost. This is, however, more than one hundred years ago. According to Schmalz’s statement, cattle, adopt- ing Strum’s classification, may be distinguished in the following manner: A. Lowland race—Primi- tive cow; Dutch Friesian cow. 3B. Mountain race— Degenerate; quite the contrary of A; Swiss cow. C. Middle race—Highland race; forms the transition from A to B; Frankish cow. Schmalz says: To the race A belong the Dutch, as representative, the Friesian, the Oldenburg, and chiefly all lowland races, bearing the peculiar characteristics which identify it with the place of its sojourn. This is a purely natural division, and there is not the least arrogance in asserting, what history points out, that the Dutch cattle constitute the type of the oldest, purest and best breed. All other varieties are of less intrinsic value; they are coarser or smaller, possess less productive qualities, though of local excellence in their native places. If cattle of the genuine breed are bought, imported elsewhere, and there bred, why is it not called by its native name, and why must an appellation be given to it quite foreign and unkneym to it? One hears in Europe of lowland cattle, but purchases of them for the purpose of improving other breeds have, for the last hundred years, been only made in the chief Netherland provinces, where the choicest cattle of the lowlands are found. Thus, thousands of Dutch and Friesian cattle are annually sent abroad under the name of Dutch cattle. Finally, Dr. George May, director of the agricultural estab- lishment at Weihenstephan, who visited Holland about ten years before Prof. Hengeveld wrote, says the Dutch cattle constitute the type of the properly so-called lowland race, which extends throughout Netherlands, Flanders, Normandy, Oldenburg and Denmark. Further on he says: The Oldenburg cattle descend from the Dutch race, and are likewise distinguished as Kast Friesian cattle, as still par- tially found in Hanoverian Friesland. In the adjacent parts of Bremen they are called Bremen cattle. The Holstein and Breitenburg cattle in the Wilster and Rempner marshes are equal to them, but with re- spect to their square build, the Breitenburg cattle are, in their properties, more like the finer Dutch cattle CHANNEL ISLANDS CATTLE The Channel Islands, lying between England and France, have long been celebrated for cows giving exceedingly rich milk. They are probably of Franco- Germanic origin. Jersey is the largest of the group, and the cattle known to Youatt as Alderneys, are now called Jerseys. The Guernseys are the largest of the Channel Island cattle, and in the west are gaining in favor. Mr. Youatt was preju- diced against these (Alderney) cattle as he knew them, but Mr. Youatt’s Alderneys were very different cattle from those imported into the United States. We do not mean the importation of Mr. Nicho- las Biddle—these were probably Guernseys—but those of Mr. Roswell Colt, of New Jersey; Mr. Motley, of Massachusetts, and Mr. Taintor, of Connecticut. JERSEYS FORTY YEARS AGO. These were of various intermixtures of fawn color, fawn and white, yellow, mouse color, brown, and even almost black, the color darkening with age and the bulls being darker than the cows. The muzzle of these cattle is described by Mr. L. F. Allen, a careful observer, as being fine. The nose is either dark brown or black, and occasionally a vellowish shade, with a peculiar mealy, ght colored fair, running up the face into a smoky hue, when it grad- ually takes the general color of the body; the face, slightly dishing, is clean of flesh, mild and gentle in expression; the eye clear, full, and encircled with a distinct ring the color of the nose; the forehead bold; the horns short, curved inward, waxy in color and with black tips; the ear thin, sizable and quick in movement; the neck is depressed but clean in the throat with only moderate dewlap; shoulders wide aud somewhat ragged with prominent points, run- ning down into a delicate arm, and slender beneath. The fore-quarters stand rather close together with a thinnish, yet well developed brisket between. The ribs are flat, yet giving play for good lungs; the back depressed and somewhat hollow; the belly deep and large; hips tolerably wide; rump and tail high; the loin and quarter medium in length; the thigh thin and deep; the twist wide, to accommodate a cican, good sized udder; the flanks medium; the hocks (gambrel joints) crooked; the hind legs small; the udder capacious, square, set well forward and covered with soft, silky hair; the teats fine, standing well apart and nicely tapering and the milk veins promi- nent. 200 THE FARMERS’ STOCK BOOK. THE ALDERNEY. Mr. Youatt describes these cattle as having been in his time small in size and of as bad a form as could possibly be described, the bellies of many of them as being four-fifths of their weight, the neck very thin and hollow, the shoulder standing up and the highest part of the animal. They were hollow and narrow behind the shoulders, the chine nearly without flesh, the hocks narrow and sharp at the ends, the rump short and the brisket narrow and light. Mr. Youatt adds that this form is about as bad as could possibly be described; but yet all these defects are so put together as to make a not unpleas- ing whole. He admits that they not only give ex- ceedingly rich milk, but fatten in a surprising man- ner when not in milk. Mr. Youatt, while exagger- ating unconsciously the general appearance of the Alderney, as he knew them, nevertheless character- izes the general points of a superior milking cow. THE GUERNSEY Cow. The Guernsey cow always was larger than either the cow of Alderney or Jersey, and undoubtedly ap- proached nearer to the cow of Normandy, the sup- posed original of the Channel Islands cattle, than either of the others. As a purely milking breed they have no superiority, but they are probably better grazing cattle than either of the others. SECTION V.—THE OLD POLLED BREEDS—GALLOWAYS. These valuable treeds of cattle, as they originally were known, we give descriptions of from various authorities of the time as follows: The Galloways, in the early part of the eighteenth century, were middle-horned and scarcely to be distinguished from the West Highlanders. They were subsequently bred without horns, increased in size, and with a more striking resemblance to their kindred, the Dey- ons, and, it is said, with all their aptitude to fatten, and with a hardiness of constitution which the Dev- ons then did not possess. IMPROVED GALLOWAY CATTLE. They are described by Youatt as being straight and broad in the back, and nearly level from the head to the tail—round in the ribs and also between the shoulders and the ribs, and the ribs and the loins— broad in the loins, without any large projecting hook-bones—long in the quarters and deep in the chest, but not broad in the ribs and twist. Thereis riuch less space between the hook or hip-bones and the ribs than in most other breeds. They are short in the leg and moderately fine in the shank- bone. The happy medium seems to be preserved in the leg, securing hardihood and disposition to fatten. With the same cleanness and shortness of shank, there is no breed so large and muscular above the knee, while there is more room for the deep, broad and capacious chest. They are clean, not fine and slender, but well proportioned in theneck and chaps; a thin and delicate neck would not correspond with the broad shoulders, deep chest, and close, compact form of the breed. The neck of the Galloway bull is thick even to a fault. The Galloway has a loose, mellow skin, of medium thickness, with long, soft, silky hair. The skin, which is thinner than the Leicester, is not so fine as the improved Durham; it handles soft and kindly. Their color is commonly black, but there are several varieties; the dark-col- ored are preferred, from their being considered to in- dicate hardiness of constitution. POLLED ANGUS. Another valuable brecd of polled cows, says Youatt, is bred in Angus, which much resemble in appearance those of Galloway; they are, however, rather larger and longer in the leg, flatter sided, and with thinner shoulders. SUFFOLK CATTLE. Tn Norfolk and Suffolk, says Mr. Youatt, a polled breed of cows prevails which are almost all descended from the Galloway cattle, whose general form they retain, with some of, but not all their excellences; they have been enlarged, but not improved, by a bet- ter climate and soil. They are commonly of a red or black color, with a peculiar golden circle around the eye. They arc taller than the Galloways, but thin- ner in the chine, flatter in the ribs, and longer in the legs; rather better milkers; of greater weight when fattened, though not fattening so kindly, and the meat is not quite equal in quality. THE SUFFOLK DUN. The Suffolk dun cow, which is also of Galloway descent, is celebrated as a milker, and, there is little doubt, is not inferior to any other breed in the quan- tity of milk which she yields; this is from six to eight gallons per day. The butter produced, how- . ever, is not in proportion to the milk. It is calcu- lated that a Suffolk cow produces annually about 13 ewt. of butter. ‘“Ta1HO WINOdd ‘TTAA AGSYVAL THE FARMERS’ STOCK BOOK. 201 AINA a i | } | SSL AC aap iii Hi Dh Ny SL Mi nt 4 : ay NAM He \ 4 ' ) IVa mua 0 iB) 202 THE HRAKR MEE Sesto Clic SOO, The Suffolk duns derived the last part of their name from their usual pale yellow color. Many, however, are red, or red and white. They are inva- riably without horns, and small in size, seldom weigh- ing over 700 lbs. when fattened. The male and fe- male are nearly of the same height, and seldom ex- ceed four and a quarter to four and a half feet. They are rather rough about the head, with large ears. Their bodies are long and legs short, hip-bones high, and generally deficient in the points of the finer breeds. Still many of the cows fatten well, and produce beef of superior quality. In proportion to their size the Suffolk dun cows yield a great abund- ance of milk; and as a dairy stock there are very few breeds that are preferable. SECTION VI.—A SUMMING UP OF BRITISH BREEDS. As giving concisely and connectedly a view of British breeds of cattle as they existed in the latter part of the last century, I condense from Loudon and other authors named, and principally because it throws light on the origin of certain breeds. The authorities given wrote from 80 to 100 years ago. Necessary to remember lest names be confounded. LONG-HORNS. The long-horned or Lancashire breed of cattle is distinguished from others by the length of their horns, the thickness and firm texture of their hides, the length and closeness of their hair, the large size of their hoofs, and their coarse, leathery, thick necks; they are likewise deeper in their fore-quarters, and lighter in their hind-quarters, than most other breeds; narrower in their shape, less in point of weight than the Shorthorns, though better weighers in proportion to their size; and though they give considerably less milk, it is said to afford more cream in proportion to its quantity. They are more varied in their color than any of the other breeds; but, whatever the color be, they have in general a white streak along their back, which the breeders term finched, and mostly a white spot on the inside of the hock. (Culley, p. 58.) In a general view this race, notwithstanding the singular efforts that have been made towards its improvement, remains with little alteration; for, except in Leicestershire, none of the sub-varieties (which differ a little in al- most every one of those counties where the long- horns prevail) have undergone any radical change or any obvious improvement. The improved breed of Leicestershire is said to have been formed by Web- ster, of Cauley, near Coventry, in Warwickshire, by means of six cows brought from the banks of the Trent, about the Leginning of the eighteenth century, which were crossed with bulls from Westmoreland and Lancashire. Bakewell, of Dishley, in Leicester- shire, afterwards got the lead as a breeder, by select- ing from the Cauley stock; and the stocks of several other eminent breeders have been traced to the same source. (Marshal's Midland Counties, vol. i., p. 318.) SHORTHORNS. The short-horned, sometimes called the Dutch breed, is known by a variety of names, taken from the districts where they form the principal cattle stock, or where most attention has been paid to their improvement; thus different families of this race are distinguished by the names of the Holder- ness, the Teeswater, the Yorkshire, Durham, North- umberland, and other breeds. The Teeswater breed, a variety of Shorthorns, established on the banks of the Tees, at the head of the vale of York, is at pres- ent in the highest estimation, and is alleged to be the true Yorkshire short-horned breed. Bulls and cows from this stock, purchased at most extraordinary prices, are spread over all the north of England, and the border counties of Scotland. The bone, head and neck of these cattle are fine; the hide is very thin; the chine full; the loin broad; the careass throughout large and well fashioned; and the flesh and fatting quality equal, or perhaps superior, to those of any other large breed. The Shorthorns give a greater quantity of milk than any other cat- tle; a cow usually yielding twenty-four quarts of milk per day, making three firkins of butter during the grass season; their colors are much varied, but they are generally red and white mixed, or what the breeders call flecked. The heaviest and largest oxen of the short-horned breed, when properly fed, victual the East India ships, as they produce the thickest beef, which, by retaining its juices, is the best adapted for such long voyages. The oxen commonly weigh from 60 to 100 stone (fourteen pounds to the stone); and they have several times been fed to 120, 180, and some particular ones to up- wards of 150 stone, the four quartersonly. (Culley, p- 48.) In comparing the breeds of long and short-horned cattle, Culley observes that the long-horns excel in the thickness and firm texture of the hide, in the length and closeness of the hair, in their beef being ie 0.8 = a 2 FARMERS’ STOCK BOOK. 203 finer-grained and more mixed and marbled than that of the Shorthorns, in weighing more in proportion to their size, and in giving richer milk; but they are inferior to the Shorthorns, in giving a less quantity of milk, in weighing less upon the whole, in afford- ing less tallow when killed, in being generally slower feeders, anil in being coarser made and more leath- ery or bullish in the under side of the neck. In few words, says he, the long-horns excel in the hide, hair, and quality of the beef; the Shorthorns in the quantity of beef, tallow and milk. Each breed has long had, and probably may have, its particular ad- vocates; but if we may hazard a conjecture, is it not probable that both kinds may have their partic- ular advantages in different situations? Why not the thick, firm hides, and long, close-set hair, of the one kind, be a protection and security against those impetuous winds and heavy rains to which the west coast of this island is so subject; while the more reg- ular seasons and mild climate upon the east coast are more suitable to the constitution of the Shorthorns. MIDDLE-HORNS. The middle-horned breeds comprehend, in like manner, several local varieties, of which the most noted are the Devons, the Sussexes and the Here- fords; the last two, according to Culley, being vari- eties of the first, though of a greater size, the Here- fords being the largest. These cattle are the most esteemed of all our breeds for the draught, on ac- count of their activity and hardiness; they do not milk so well as the Shorthorns, but are not deficient in the valuable property of feeding at an early age, when not employed in labor. (Loudon, p. 1016.) The Devonshire cattle are of a high red color (if any white spots they reckon the breed impure, particularly if those spots run one into another), with a light-dun ring round the eye, and the muzzle of the same color, fine in the bone; clean in the neck; horns of a medium length, bent upwards; thin- faced, and fine in the chops; wide in the hips; a tol- erable barrel, but rather flat on the sides; tail small, and set on very high; they are thin-skinned and silky in handling, feed at an early age, or arrive at maturity sooner than most other breeds. (Culley, p- 51.) Another author observes that they are a model for all persons who breed oxen for the yoke. (Parkinson on Live Stock, vol. i, p. 112.) The weight of the cows is usually from thirty to forty stone, and of the oxen trom forty to sixty; the North Devon variety, in particular, from the fineness in the grain of the meat, is held in high estimation in Smithfield. (Dickson’s Practical Agriculture, vol. ii., p. 120.) Lawrence says that the race of red cattle of North Devon and Somerset is doubtless one of our original breeds, and one of those which have preserved most of their primitive form; the excellence of this form for labor is best proved by the fact that the fashion- able substitution of horses has made no progress in the district of these cattle, by their high repute as feeders, and for the superior excellence of their beef, which has been acknowledged for ages. They are, he says, the speediest working-oxen in England, and will trot well in harness; in point of strength they stand in the fourth or fifth class. They have a greater resemblance to deer than any other brecd of neat cattle. They are rather wide than middle- horned, as they are sometimes called; some, how- ever, have regular middle-horns, that is, neither short nor long, turned upward and backward at the points. As milkers they are so far inferior to both the long and short horns, both in quantity and quality of milk, that they are certainly no objects for the regular dairy, however pleasing and convenient they may be in the private family way. SUSSEX AND HEREFORDSHIRE CATTLE. The Sussex and Herefordshire cattle are of a deep red color, with fine hair and very thin hides; neck and head clean, the face usually white; horns neither long nor short, rather turning up at the points; in general they are well made in the hind-quarters, wide across the hips, rump and sirloin, but narrow in the chine, tolerably straight along the back, ribs too flat, thin in the thigh, and bone not large. An ox, six years old, will weigh, when fat, from sixty to one hundred stone, the fore-quarters generally the heay- iest; the oxen are mostly worked from three to six years old, sometimes till seven, when they are turned off for feeding. The Hereford cattle are nextin size to the Yorkshire Shorthorns; both this and the Gloucester variety are highly eligible as dairy stock, and the females of the Herefords have been found to fatten better at three years old than any other kind of cattle except thespayed heifers of Norfolk. (Mar- shal’s Economy of Gloucestershire.) POLLED OR HORNLESS BREEDS. The most numerous and esteemed variety of these is the Galloway breed, so called from the province of 3 a = Bo that name, in the southwest of Scotland, where they most abound. The true Galloway bullock ‘is straight and broad on the back, and nearly level from the head to the rump, broad at the loins, not however, with hooked bones, or projecting knobs, so FARMERS’ STOCK BOOK. 205 time alluded to were coupled with some hornless bulls, of a sort which do not seem now to be accu- rately known, but which were then brought from Cumberland, the effects of which crossing were _ thought to be the general loss of horns in the former, that, when viewed from above, the whole body | appears beautifully rounced; he is long in the quar- ters, but not broad in the twist; he is deep in the chest, short in the leg, and moderately fine in the bone, clean in the chop and in the neck; the head is | of a moderate size, with large, rough ears, and full but not prominent eyes, or heavy eyebrows, so that he has a calm though determined look; his well pro- portioned form is clothed with a loose and mellow skin, adorned with long, soft, glossy hair.” color is black or dark brindled, and, though they are occasionally found of every color, the dark colors are uniformly preferred, from a belief that they are con- nected with superior hardiness of constitution. The Galloways are rather undersized, not very different from the size of the Devons, but as much less than the long-horns, as the long-horns are less than the short horns. On the best farms the average weight of bullocks three years and a half old, when thie greater part of them are driven to the south, has been stated at about forty stove, avoirdupois; and some of them, fattened in England, have been brought to nearly 100 stone. The general properties of this breed are well known in almost every part of England, as well as in Scotland. They are sometimes sent from their native pastures directly to Smithfield, a distance of four hundred miles, and sold at once to the butcher; and in spring they are often shown in Norfolk, im- mediately after their arrival, in as good condition as, or even better than, when they began their journey; with full feeding there is perhaps no breed that sooner attains maturity, and tbeir flesh is of the finest quality. Culley, Loudon says, was misin- formed about the quantity of milk they yield, which, though rich, is byno means abundant. It is alleged not to be more than seventy or eighty years (early part of the eighteenth century) since the Galloways were all horned, and very much the same in external appearance and character with the breed of black cattle which prevailed over the west of Scotland at that period, and which still abounds in perfection, the largest-sized ones in Argyleshire, and the smaller in the Isle of Skye. The Galloway cattle at the Tho prevailing | and the enlargement of their size; the continuance of a hornless sort being kept up by selecting only such for breeding, or perhaps by other means, as by the practice of eradicating with the knife the horns in theiz very young state. The Suffolk duns, according to Culley, are noth- ing more than a variety of the Galloway breed. He supposes them to have originated in the inter- course that has long subsisted between the Scotch drovers of Galloway cattle and the Suffolk and Nor- folk graziers who feed them. The Suffolks are chiefly light duns, thus differing from tne Galloways, and are considered a very useful kind of little cattle, particularly for the dairy. From the black polled cattle of Scotland have descended the admirable Aberdeen-Angus, shown in the illustration. THE AYRSHIRE DAIRY Cow. The Ayrshire breed, according to Aiton, 1s the most improved breed of cattle to be found in the island; xot only for the dairy, in which they have no parallel, under similar soil, climate and relative cir- cumstances, but also in feeding for the shambles. They are in fact, a breed of cows that have, by crossing, coupling, feeding and treatment, been im- proved and brought to a state of perfection, which fits them, above all others yet known, to answer al- most in every diversity of situation, where grain and grasses can be raised to feed them, for the purpose of the dairy, or fer fattening them for beef, (Aiton.) The origin of the Ayrshire breed of cattle is to be found in the indigeneous cattle of the county of Ayr, “improved in their size, shape and qualities, chiefly by judicious selection, cross-coupling, feeding and treatment for a long series of time, and with much judgment and attention, by the industrious inhab- itants of the county, and principally by those of the district of Cunningham.” (Aiton.) The whole dairy breed in the county of Ayr is of mixed white and brown colors. “The size of the Ayrshire improved dairy cows varies from twenty to forty stones English, according to the quality and abundance of their food. If cat- tle are too small for the soil, they will soon rise to the 206 THE FARMERS’ STOCK BOOK. size it can maintain; and the reverse if they are larger than it is calculated to support.” (Aiton.) The shapes most approved of are as follows: «Head small, but rather long and narrow at the muzzle; the eye small, but smart and lively; the horns, small, clear, crooked; and their roots at con- siderable distance from each other; neck long and slender, tapering toward the head, with no loose skin below; shouiders thin; fore-quarters light; hind-quarters large; back straight, broad behind, the joints rather loose and open; carcass deep, and pelvis capacious and wide over the hips, with round, fleshy buttocks; tail long and small; legs small and short, with firm joints; udder capacious. broad and square, stretching forward, and neither fleshy, low hung, nor loose; the milk veins large and prominent; teats short, all pointing outward, and at consider- able distance from each other; skin thin and loose; hair soft and woolly; the head, bones, horns and all parts of least value, small; and the general figure compact and well proportioned.” SCOTCH CATTLE. The cattle of the Highlands of Scotland are di- vided into anumber of local varieties, some of which differ materially from others, probably owing to a difference in the climate and the quality of the herb- age, rather than to their being sprung from races originally distinct, or to any great change effected either by selection or by crossing with other breeds. | It is only of late that much attention has been paid to their improvement, in any part of this extensive country; and in the northern and central Highlands the cattle are yet, for the most part, in as rude a state, and under management as defective, as they were some centuries ago. These cattle have almost exclusive possession of all that division of Scotland, including the Hebrides, marked off by a line from the Frith of Clyde on the west, to the Murray Frith on the north, and bending toward the east till it approaches in some places very near to the German ocean. Along the eastern coast, north of the Frith of Forth, the Highland cattle are intermixed with various local breeds, of which they have probably been the basis. There are more or less marked dis- tinctions among the cattle of the different Highland counties; and, in common language, we speak of the Inverness-shire, the Banffshire, etc., cattle, as if they were so many separate breeds; but it is only neces- sary in this place to notice the two more general varieties, now clearly distinguishable by their form, size and general properties. The most valuable of these are the cattle of the western Highlands and isles, commonly called the Argyleshire breed, or the breed of the Isle of Skye, one of the islands attached to the county of Argyle. The cattle of the Hebrides are called kyloes, a name which is often applied in the south to all tie vari- eties of the Highland cattle, not as a late writer has imagined, from the district in Ayrshire called Kyle, where very few of them are kept, but from their crossing, in their progress to the south, the kyloes or ferries in the mainland and Western Islands, where these cattle are found in the greatest perfection. The cattle of Orkney and Zetland are of a most diminutive size; an ox weighing about sixty pounds a quarter, and a cow forty-five pounds. They are of all colors, and their shapes are generally bad; yet they give a quantity of excellent milk; fatten rapidly when put on good pastures; and, in their own dis- tricts, are considered strong, hardy, and excellent workers, when well trained to the yoke, and so plen- tifully fed as to enable them. to support labor. Of the Fifeshire cattle, Culley observes, you would at first imagine them a distinct breed, from their uprignt white horns, being exceedingly light-lyered and thin-thighed; but I am pretty clear that it is only from their being more nearly allied to the Ky- loes, and consequently less of the coarse kind of Shorthorns in them. Notwithstanding this opinion, the cattle of the northeastern counties of Seotland require, for every useful purpose, to be mentioned separately from the Highland herds; and as all of them have a general resemblance, it will only be nec- essary in this place to notice the Fife cattle in par- ticular. There are various traditions about the origin of this variety. It is said to have been much improved by English cows sent by Henry VII to his daughter, the consort of James IV, who usually re- sided at the palace of Falkiand, in that county; and as there is some resemblance between the cattle of Fife and Cambridgeshire, they are supposed to have been brought originally from the latter county. Oth- ers ascribe the origin of the present breed to bulls and cows sent by James VI (James I of England), in payment of the money which his obliging neigh- bors in Fife are said to have advanced for his equip- ment when he went to take possession of the Hn- glish throne. ‘NOILIGNOD YNIGHRUA—-TINGA ADSHAL GHANA ATHOTH i ss Rah FARMERS’ STOCK BOOK, 208 THE FARMERS’ STOCGhKX«, BOOK, The prevailing color of the Fife cattle is black, though sometimes spotted or streaked with white, and some of them are altogether gray. The horns are small, white, generally pretty erect, or at least turned up at the points, bending rather forward, ana not widespread like the Lancashire long-horned breed. The bone is small in proportion to the car- cass; the limbs, clean, but short; and the skin soft. They are wide between the hook-bones; the ribs narrow, wide set, and having a great curvature. They fatten quickly, and fill up well at the choice points; are hardy, fleet, and travel well, and are ex- cellent for labor, both at plough and cart. A good cow of this breed gives from eighteen to twenty-four quarts of milk per day, yielding from seven to nine pounds of butter, and from ten to twelve pounds of cheese per week (twenty-four ounces to the pound), for some months after calving. (Fife Report, p. 251 and 253.) : The cattle of Aberdeenshire, the largest of which are said to have been produced by crossing with Fife bulls, have been long highly esteemed in the south- ern markets. It is observed that every succeeding generation of them has increased in size for the last thirty years; and that the native breed has doubled its former weight since the introduction of turnips. (Aberdeenshire Report, p. 468.) The color is com- monly black, but there are many of a red and brin- dle color. They are thinner in the buttock, in pro- portion to their weight; and deeper in the belly, in proportion to their circumference, than the west Higlanders, and they yield a much larger quantity of milk. Many of them are brought to the south of Scotland, and kept during winter in the straw-yards, for which they suit better than smaller cattle, as they are not so impatient of confinement. The ordinary weight of the middle-sized oxen, at from three te five years old, is from forty to fifty stone; but after being worked for some time, and thoroughly fattened, they have been known to reach double this weight. WELSH CATTLE. Of the Welsh cattle there seem to be two distinct kinds. The large sort are of a brown color, with some white on the rump and shoulders, denoting a eross from the long-horns, though in shape not the least resembling them. They are long in the legs, stand high according to their weight, are thin in the thigh, and rather narrow in the chine; their horns are white and turned upwards; they are light in flesh, and next to the Devons, well formed for the yoke; have very good hoofs, and walk light and nimbly. The other sort are much more valuable; color black, with very little white; of a good useful form, short in the leg, with round deep bodies; the hide is rather thin, with short hair; they have a likely look, and a good eye; and the bones, though not very small, are neither large nor clumsy; and the cows are considerel good milkers. (Parkinson on Live Stock, vol. i., p. 185.) ALDERNEYS. The Alderney cattle are to be met with only about the seats of a few great landholders, where they are kept chiefly for the sake of their milk, which is very rich, though small in quantity. This race is consid- ered, by very competent judges, as too delicate and tender to be propagated to any extent in Great Britain, at least in its northern parts. Their color is mostly yellow or light red, with white or mottled faces; they have short crumpled horns, are small in size, and very ill-shaped; yet they are fine-boned in general, and their beef, though high-colored, is very well flavored. I have seen, says Culley, some very useful cattle bred from a cross between an Alderney cow and a short-horned bull. To prevent confusion it will be proper here to re- mark, that the Channel Islands cattle differ very lit- tle, one from the other, except in minor points, such as size, color, etc. The cattle of Alderney, although this island originally gave celebrity to the Channel Island cattle, are now in less repute than those of Jersey or Guernsey, probably from the fact that the cattle of these islands have been more carefully bred than those of Alderney. They are all undoubtedly of Normandy origin, and are now divided into two principal sub-families, the Jersey, and Guernsey. On page 219 we have given a portrait of a high caste young Guernsey bull, and here show a portrait of one of the best breeding lines for milk and gen- eral excellence. TRISH CATTLE. The Irish cattle, Culley thinks, are a mixed breed between the long-horns and the Welsh or Scotch, but | more inclined to the long-horns, though of less weight than those in England. ENGLISH WILD CATTLE. The wild breed are now found only in the parks of a few great proprietors, who preserve the animals as curious and ornamental, or for the sake of their THE FARMERS’ 209 Sk es Ouse . high-flavored beef. Those kept at Chillingham Cas- tle, in Northumberland, a seat belonging to the Karl of Tankerville, have been very accurately described in the Northumberland Report, and in Culley’s book on live stock, so often quoted. Their color is invari- ably of a creamy white; muzzle black; the whole of the inside of the ear, and about one-third of the outside, from the tip downward, red; horns white, with Llack tips, very fine, and bent upwards; some of the bulls have a thin upright mane, about an inch and a half or two inches long. The weight of the oxen is from thirty-five to forty-five stone, and the cows from twenty-five to thirty-five stone the four quarters (fourteen pounds to the stone). The beef is finely marbled, and of excellent flavor. From the nature of their pasture, and the frequent agitation they are put into by the curiosity of strangers, it is scarcely to be expected they’ should get very fat; yet the six years old oxen are generally very good beef, from which it may be fairly supposed that, in proper situations, they would feed well. The habits of these animals are entirely wild; at the first appearance of any person they set off in full gallop, and at the distance of about two hundred yards make a wheel round and come boldly up again, tossing their heads in a menacing manner; on a sud- den they make a full stop, at the distance of forty or fifty yards, looking wildly at the object of their sur- prise, but, upon the least motion being made, they all again turn round and fly off with equal speed, but not to the same distance, forming a shorter circle, and again returning with a bolder and more threat- ening aspect than before; they approach much nearer, probably within thirty yards, when they again make another stand, and again fly off; this they do several times, shortening their distance, and advanc- ing nearer and nearer till they come within such a short distance that most people think it prudent to leave them, not choosing to provoke them farther. The foregoing description of British herds 100 years ago is largely from ‘*‘ Loudon’s Encyclopedia of Agriculture,” a work as valuable as it is now rare The authorities quoted are those the most practical of the last century, and works now rarely met. OLD ENGLISH JUDGMENT OF CATTLE. The criteria of excellence in neat cattle are thus given by John Wilkinson, an eminent breeder, in 1820: ‘The head ought to be rather long, and muzzle fine; the countenance calm and placid, which indicates a disposition to get fat; the horns fine; the neck light, particularly where it joins the head; the breast wide and projecting well before the legs; the shoulders moderately broad at the top, and the joints well in, and when the animal is in good condi- tion, the chine so full as to leave no hollow behind it; the fore flank well filled np, and the girth behind the shoulders deep; the back straight, wide and flat; the ribs broad, and the space between them and the hips small; the flank full and heavy; the belly well kept in, and not sinking low in the middle, but so formed that a cross section of it would resemble an oval, whose two ends are of the same width, and whose form approaches to that of a circle, or of an ellipsis whose eccentricity is not great (the whole forming, not a round or barrel-like carcass, as some have expressed it, for this would leave a deficiency both in the upper and lower part of the ribs); the hips globular, wide across, and on a level with the back itself; the hind-quarters, that is, from the hips to the extremity of the rump, long and straight; the rump points fat, and coming well up to the tail; the twist wide, and the seam in the middle of it so well filled that the whole may very nearly form a plane perpendicular to the line of the back; the lower part of the thigh small; the tail broad and fat towards the top, but the lower part thin; the legs straight, clean and fine-boned; and when the animal is in high con- dition, the skin of a rich and silky appearance. These appear to be the most material points for the formation of true symmetry in cattle; there are others of a minor consideration, which will readily be suggested by attention and experience.” The criteria of an ox well adapted to labor differ from the aboye only in requiring long and strong legs, and broad hardy feet and hoofs. The criteria of a beautiful cow, according to Wil- linson, is thus expressed : —- She’s long in her face, she’s fine in her horn, Shell quickly get fat, without cake or corn, She’s clear in her jaws, and full in her chine, She’s heavy in flank, and wide in her loin. She’s broad in her ribs, and long in her rump, A straight and flat back, with never a hump ; She’s wide in her hips, and calm in her eycs, She’s fine in her shoulders, and thin in her thighs. She’s light in her neck, and small in her tail, She’s wide in her breast, and good at the pail, She’s fine in her bone, and silky of skin, . She’s a grazier’s without, and a butcher’s within. 210 DHE HARMEHRS’ STOCK BOOK. it UN sl MA NIT iW) { ive I Mal May Nae \ \ 1 Mie na IME of ! Mh) ee sl i" Ned ni 3, i ih —— “< ea ig i hl t) 1. ay ‘ia | | (di: iJ Mil il | il PORTRAIT OF IMPORTED HEREFORD BULL, GROVE 3D. yg By Culley’s marks of a good cow are these: Wide horns, a thin head and neck, dewlap large, full breast, broad back, large deep belly; the udder capa- cious, but not too fleshy; the milk-veins prominent, and the bag tending far behind; teats long and large, buttocks broad and fleshy, tail long and pliable, legs proportionable to the size of the carcass, and the joints short. To these outward marks may be added a gentle disposition, a temper free from any vicious trick, and perfectly manageable on every occasion. On the other hand, a cow with a thick head and a short neck, prominent back-bone, slender chest, belly tucked up, small udder or fleshy bag, short teats and thin buttoclis, is to be avoided as totally unfit for the purposes either of the dairyman, the suckler, or the grazier. The most valuable, he says, are those which are bred in Yorkshire, Staffordshire and upon the strong lands in other parts of England, and in Ayr- shire, Scotland. SECTION VI.—HOW BREEDS ARE FORMED. A breed, or sub-family, is formed by the union of two animals, one of which, it is hoped, will supply certain excellences lacking in the other. Thus the bull Hubback imparted to the Shorthorns compact- ness and good feeding qualities. A careful system of breeding for generations fixed this quality. The American Merino breed of sheep was formed by the union of two families of Spanish Merinos. Careful breeding and selection, notwithstanding the mistakes committed from timc to time, have resulted in ixing certain characteristics, until they now stand the peers of any other finc-wooled breed on earth. It has taken half a century and two generations of men to bring them to their present standard. FORMING A BREED YS. BREEDING UP. Experiments in this direction will continue, it is probable, while time lasts. The failures we seldom hear of; the successes are widely heralded. Failure results from many causes; success only from a nat- ural talent for and correct knowledge of the anatomy and physiology of an animal, perfected either by long practical experience, or else by careful study and experiment. It costs time, perseverance, acumen and a long life, to establish a new breed, and genera- tions of successful breeding to perfect it. Hence the ordinary farmer, who expects success in the establishment cf a new breed, will mect only failure, unless he gives his life work to it. His legitimate province is the improvement of his common stock, FARMERS’ STOCK BOOK. 211 by means of thoroughbred animals. In this he simply has to study, that he do not make too violent a cross, through seeking a male much too large for his females, or radically different in conformation. The first cross, however, always brings a superior animal. That is, it will partake more largely of the good qualities of the sire, than of the bad qualities of the dam, and this from the prepotent qualities of the sire. This whole matter will be fwly treated of in Chapter VI—Breeding Cattle for Different Uses. The rules will apply in the breeding of all farm stock. CHAPTER III. DISTINCTIVE BEEF BREEDS. SECTION I.—FAVORITE BEEF BREZDS OF THE UNITED STATES AND CANADA. The two great and distinctive beef breeds of the United States and Canada are the Shorthorns and the Herefords. There are probably more Shorthorns bred than of all other beef breeds put together, and for the reason that they have been in good repute in the United States for nearly a century, and for more than half a century have been favorites in all the great breeding centers. Of late years, or since their general introduction, the Herefords have fairly competed in the great show rings of the country with the Shorthorns. Next in order, probably, stand the Polled or horn- less cattle. coming widely disseminated, the Galloways and Red Polls fairly competing with them as excellent | grazing cattle. The West Highland are not adapted to the great grazing districts of the west, and are here spoken of as possibly possessing merits in mountain districts where other breeds will not prove hardy. Our belief, however, is that the Devons, in all such regions of the country, will prove the more superior cattle, from their ability to take care of themselves under unfavorable conditions of climate or short pasture. The Galloways and Red Polls are also well known for their active grazing qualities and good flesh, the Galloways especially, on the plains, being said to root away the snow in search of grass, where other cattle will not attempt to feed. On the flush pastures of the west the choice undoubtedly will lie, as it has heretofore done, between the Shorthorns and Among these the Polled Angus are be- , 912 THE FARMERS’ STOCK BOOK. | rr De a: hy Rh APTN Hl! rh Mars | " Ht M } mM YVAN Nene ( AT a a ska x il Ky | iA al i a iM | M NG dat ASU at PORTRAIT OF SHORT-HORN COW, ROXANNA’S ROSE 2D. THE FARMERS’ STOCK BOOK. 213 the Herefords, the Polled breeds being sought for special purposes, as, for instance, the Polled Angus, for their admirable feeding qualities and excellence of flesh, and the Galloways and Red Polls for their faculty of getting forage under difficult circumstances. Time alone must decide this. In the hill region of the south, and upon some hilly pastures north, the ’ Devons and their crosses will undoubtedly hold their own. They have so far done so in these localities, and in the south they are better and better liked, year by year. SECTION II.—SHORTHORNS. The early maturity, fine grazing qualities, and strong fattening propensities of the Shorthorns will always render them favorites throughout the milder region of the west, and throughout the south where flush pastures are found. . That the general farmer— for whom this book is written—may understand something of how to study pedigrees, and understand points in the estimating of cattle, we give instruc- tion for so doing. The cow Roxanna’s Rose, for in- stance, a portrait of which we give, is recorded in the American Herd Book. Do we want to study her full line of ancestors? We find that she is a daugh- ter of 6964 Rose Duke 2d 30904, dam Roxanna’s Rose by 7716 Master Rose 36216; tracing through the Miss Renick line (receiving the blood of the old Darlington bull Duke of Noxubee 9920 and Bell Sharon 9507) to imp. Josephine, daughter of Nor- folk 2377. The numbers are these of the Shorthorn Herd Book. Under the number 30904 we will find the pedigree of Rose Duke 2d, and so of all the other animals mentioned. Thus her pedigrce, or that of any other recorded animal, may be traced step by step to the remotest ancestors. RATING SHORTHORNS BY POINTS. In judging any stock the person so judging should fully understand the value of points accepted by the best authorities as standard. That adopted some years ago by the New York State Agricultural So- ciety, is as follows: THE COW. PEDIGREE.—Should show unbroken descent on both sides from known animals derived from English herds, as found in the En- glish or American Herd Books, and without this an animal can not compete in this class. HeApD.—Small, jean and bony, tapering to the muzzle FACE. ~Somewhat long, the fleshy portion of the nose of a EYE. -Prominen*, bright and clear; ““prominent,” from an accumula ion of adipo- e subs ance in the socket, indicating a tendency to lay on fat; ‘* bright,” as an evidence of good d s- position; “clear,” as guaranty of good health HORNS AND EARr.—The horns should be light in substance, waxy in color, and symmetrically : et on the head. The ear should be large, thin, and with considerable action NECK.—Rather short than long, tapering to the head; clean in the throat, and full at its base, thus covering and filling out GHG MOMIGA OL SUNS SUOUIUEIRy cco vcsincmcicemncs se selccctonsesscacs CHES?T.—Broad from point to point of the shoulders, deep from the anterior dorsal vertebra to the floor of the sternum, and both round and full jus back of the elbows; or, in other words, “thick through the heart” BuIskeET.—Deep and projecting, indicating a disposition lo lay on fat SHOULDER.—Where weight, as in the Shorthorn, is an ob- ject, should be somewhat upright and of a good w idth at the poin's, with the bladebone just sufticiently curved to blend its upper port On RmMmoothly with the Crops.........c02......cencceee Crops.—Must be full, and level with the shoulders and back. Back, LOIN AND Hires. —Should be broad and wide, forming a straight and even line from the neck to the settng on of the tail; the hips, or hucks, round and well covered...........- .... $8 Rumes.—Laid up high, with plenty of flesh on their extremi- LOS tele tis cies eine ainienacias saeeinenince bac ae cet PELYIS.—Should be large, indicated by the width of the hips THE TWIST — Should be so well filled outin its *‘ seam” as to form an een and wide plain between the thighs.......... .-.. ‘THE QUARTERS.—Long, straight and well- developed down- THe CARCASS.—Round; the ribs nearly circular, and extend- ing well Das THE PLATES.—Of the belly strong, and thus preserving nearly a straight underline THE UDDER.—Should be pl'able and thin in its texture, reach- ing well forward, roomy behind, teats well apart, and of con- venient size. THE TaIL.—F lat and broad at its root, but fine in its cord, and placed high u», and on a level with the rumps. THE Coar.—Should be thick, short and mossy; with longer hair in winte”, fine, soft and glossy in summer THE CARRIAGE.—Of an animal gives style and beauty; the walk should be square, the step quick, and the head up.... QUALITY.—On this the thriftiness, the feeding properties and the value of the animal depend; and upon the touch of this quality rests, in a good degree, the grazier’s and the butcher's judgment. If the ‘“‘touch” be good, some deficiency of form may be excused; butifit be hard and stiff, nothing can com- pensate for so unpromising a feature. In raising the skin from the body, between the thumb and finger, it Should have a soft, flexible and substantial feel; and when beneath the out- spread hand, it should move easily with it, as if resting on a soft, elastic, cellular substance, which, however, becomes firmer as the animal ripens. A thin, papery skin is objectionable, especially in a cold climatec.......... aha See re CMa ae sla Srareie aie ie POINTS OF THE SHORTHORN BULL. In relation to the bull the committee say: Most of the points desirable in the female are generally so in the male, but, of course, should be more mas- culine in their character, as inseparable from a strong, vigorous constitution. Even a certain de- gree of coarseness is admissible; but then it must be so exclusively of masculine description as never to be discovered in the females of his get. In contradistinction to the cow, the head of the bull may be shorter, the frontal bone broader, and the ogcipital flat and stronger, that it may receive and sustain the horn; and this latter may be excused if a little heavy at the base, if its upward form, its quality and color be right. Neitber is the loose- ness of the skin attached to, and depending from, the under jaw to be deemed other than a feature of the sex, provided it is not extended beyond the bone, <4 214 BRO VEAL AS Sal © Crs as OO. but leaves the gullet and throat clear and free from dewlap. The upper portion of the neck should be full and muscular, for it is an indication of strength, power and constitution. The spine should be strong, the bones of the loin long and broad, the genital or- gans large, and the whole muscular system wide and thoroughly developed over his entire frame. A SUMMARY OF POINTS. Prof. Brown, of the Ontario College of Agricult- ure, has summarized the Shorthoru points for the use of the Toronto Live Stock Exhibition, as fol- lows: MaLes.—Head, including ears and horns, 7; neck, 3; fore-quar- ters, 20; barrel, including loins and crops, 18; legs, including arms and thighs, 5; hind-quarters, including flank and twist, 15; quality (hair, skin, loins, tail), 20; carriage, 3; size, according to age, 4; general appearence, 5. ‘otal points, 100. VEWALEs.Head, 5; neck, 3; fore-quarters, 18; barrel, 18; legs, 3; hind-quarters, 20; quality, 12; size, 5; udder and veins, 8; escutcheon and skin, 5; general appearance, 3. Total points, 100. SECTION IIl.—HEREFORDS. The modern Hereford is one of the most massive, even and majestic of any of the popular breeds of cattle. Perfectly quiet and tractable, admirable in their grazing qualities, in early maturity second to none, carrying excellent flesh largely distributed in the prime parts, and fattening to weights second to none of the larger beef breeds, it is not strange that they should quickly make their way and permanently hold their place at the front in all the great grazing districts of the United States and Canada. As showing their admirable quality we give a portrait of Grove 3d, one of the later importations of famous English Herefords. His breeding is as follows: Calved Nov. 5th, 1874; his herd book number is (5051). Sire, Horace (8877), dam by Sir Thomas (2228). The herd book containing the number (5051) will give the breeding by which the bull may be traced and so of any other animal sought. Knowing the name and recorded number the pedigree and that of any ancestor, may be traced consecutively as stated under Shorthorns. The scale of points given for Shorthorns will also serve not only for Herefords in a general way in connection with the characteristics heretofore given, but must serve also for all the other beef breeds presented. Comparatively few farmers wish to study points critically as a special breeder would. The matter given will serve sufficiently well to fix the salient poimts in the mind. The study cf the particular animal will be the important one in breed- ing grades. If pure or thoroughbred cattle are in- tended to be bred, the money invested in works treating specially of the breed proposed to be under- taken, will be well placed as auxiliary to what we here give. SECTION IV.—POLLED CATTLE. The Aberdeen-Angus or Polled Angus, as they are also called, are perhaps the most widely known of any of the polled breeds in the United States. All that will be necessary here will be a brief de- scription of the several breeds. Where they may perhaps become especially valuable has already been stated. As between the Polled Angus and Gallo- way it has been authoritively stated that the breeds are alike in that they are both Scotch breeds, both black in color, and both hornless. The points of difference are: The Galloways are coarser boned and heavier haired than their Aberdeen-Angus rivals, and the latter breed matures earlier than the Galloways, and are generally finer. The portrait group, page 202, shows individuals of Aberdeen- Angus of the highest possible excellence. GALLOWAY VS. POLLED ANGUS. As a foundation cross for plains cattle, Mr. J. H. Sanders, in a letter from England, gives his impres- sions as follows: “T am rather disposed to question the desirability of the Galloway as a cross for our western ranch- men. Hardy they undoubtedly are, and of most admirable form in carcass; but I have a fear that this cross upon the foundation stock im use on our western plains will be found coarse-boned and slow in reaching maturity. I venture this as an opinion based entirely upon the prevailing type of these cat- tle as I have seen them in their native country. When mature I am inclined to think they are supe- rior in shape of carcass, judged from a beef produc- ing standpoimt, to their rivals, the finer-boned, finer-haired, and earlier-maturing Aberdeen-Angus; but as a cross for the purposes above indicated I certainly look for much more satisfactory results from the latter breed, unless it be upor herds that have already been improved by several crosses with the earlier maturing breeds.” ANGUS AND TEXAN CROSS. Yet we must recollect that no cattle can reach early maturity that are obliged to subsist upon the dried up grassés of the plains in winter, comparatively rich though these grasses are. The fact of the wel t, THE PARMERS’ STOCK BOOK. 215 known hardiness of the Galloways, and their ability | Guernseys larger and more shapely from a beef- to forage for themselves, will in our opinion count for more than early maturity, always produced by high and artificial breeding, and the sturdy frames of the Galloways should nick more kindly with the semi- wild Texans and other modified, relative breeds of the plains and mountain valleys of the far West. My own impression is, as previously stated, that the Galloway will be found valuable in regions where cattle must of necessity forage largely for themselves. We doubt the advantage, for instance, of crossing the hornless, early-maturing, highly bred Aberdeen-An- gus upon Texans with a view of inducing early ma- turity and fineness of bone. The same rule will apply to all highly bred animals. Karly maturity and great fineness of bone, do not and cannot be- long to animals that must shirk for themselves and withstand the inclemencies of the plains’ winters, while feeding upon the dry grasses of those regions. All the finer breeds of cattle have been made by careful care and shelter combined with high feeding. We should look for better success on the plains, in Texas, New Mexico, and the mountain valley regions of the west through the use of animals well bred, but not combining excessively early maturity and delicately fine points. These are the animals natural to fat pastures and superior winter feeding and care. CHAPTER IV. DISTINCTIVE MILK BREEDS. SECTION I.— CHARACTERISTICS OF MILKING BREEDS. The characteristics cf all cattle noted for large quantiies of milk are, fine heads and horns; thin necks; a wedge-shaped body, lighter before than be- hind, rather than a rounded or square form; large udders; great milk veins; and a prominent and large band of up-growing hair extending along the back part of the udder well up to the root of the tail and even encompassing the vulva. Aside from this each breed has its special characteristics, which may be fully recognized in the head, horns, and general ap- pearance, while all breeds conform to the general rule as stated. SECTION I.—CHANNEL ISLANDS CATTLE. These are now generally comprised under two distinctive breeds: The Jersey and the Guernseys, named respectively from the islands of those names. The Jerseys are smaller and more delicate, the making standpoint; but both excel in the excessive richness of their milk. THE JERSEY Cow. Whether the Jersey will ever become a favorite cow for the general farmer is problematical. She is essentially a cow for butter, the milk being essen- tially rich incream. For the butter maker who has facilities for high feeding and the perfect manufact- ure of butter, the Jersey is the superior of any other cow. Where cheese is the object, or both but- ter and cheese, other breeds will supply the place of the Jersey. specially where the carcasses of the young stock are to be converted into beef will this be as a rule indicated. For the family requiring rich milk and superior butter, the wealthy individ- ual who can afford to keep a herd that will be an ornament to his lawn or meadow, the Jersey will always find a place. The American Jersey Cattle Club consider form and poiuts so essential that a scale of points was adopted embracing thirty-four single points as perfection in cows and heifers and thirty-three single points for bulls. These points for cows are as follows: Heapv.—Small, fine and tapering. Curex.—Small. Txroat.—Clean. Mvuzzie.—Fine, and encircled by a bright color. Nosrrits.—High and open. Horns.—Smooth, crumpled, not too thick at the base and tapering. Ears.—Small and thin; and of a deep orange color within. Eye.—Full and placid. Necx.— Straight, fine, and placed lightly on the shoulders. Curest.—Broad and deep. Barret.—Hooped, broad and deep; well ribbed home, having but little space between the last rib and the hip. ; Bacx.—Straight from the withers to the tcp of the hip; straight also, from the top of the hip to the setting on of the tail. Tart.—At right angles to the back; the tail fine; and hanging down to the hocks. Hwr.—Thin and movable, but not too loose; hide covered with soft, fine hair; hide of good color. Forr-Lecs.— Short, straight and fine. SS | Wl a a OR FARMERS’ STOCK BOOK. i iV il i JERSEY COW, NANCY LEE AND CALF, THE Forer-arms.—Swelling and full above the knee. Hinp-quarters.—F rom the hock to the point of the rump well filled up. Hinp-Lecs.—Short and straight (below the hocks) and bones rather fine; squarely placed, not too close together when viewed from behind; and not to be crossed in walking. Hoors.—Small. Upper.—F ull in form; well in line with the belly; udder well up behind. Teats.—Large, squarely placed; behind, wide apart. Mitx-verns.—Very prominent. GrowrH, GENERAL APPEARANCE AND ConpDITION.— These count as one point each. The ears count two points each, barrel two points, back two points, tail two points, hide three points, hind-legs three points, udder two points. Twenty-nine points are necessary to a prize in cows, and twenty-six are required for heifers. But a heifer will be considered perfect at thirty-one points, since their udder (two points) and milk-veins (one point) cannot be fully developed. In bulls one point is given for pedigree on the male side and one for pedigree on the female side, otherwise the points do not vary, except as to mas- culinity. GUERNSEY Cows. The Guernseys are larger than the cattle of the other Channel Islands, smoother in their build, but with the same general characteristics. The Guern- sey is more quiet in temper than the Jersey, their teats are of a good size and hence milk easily. It is claimed that the Guernseys have been bred for over a hundred years with reference to distinctive breeding. In 1789 it is said a law was enacted for- bidding the importation of any animal for breeding purposes into the island of Guernsey. As we have seen them they are certainly distinct from the Jer- seys, and should not be classed with them at fairs. They are generally of broken colors, yellow and orange-yellow and white predominating in the United States. Their skin is exceeding yellow and the butter of a very deep color. They stand ex- posure well, and will weigh when fat 1,200 pounds and over, and certainly are worthy of extended trial for the dairy. As to differences between the two breeds, a Guern- sey fancier describes them as follows: FARMERS’ STOCK BOOK. 217 “The Jerseys are darker, more gray and dun col- ored, with streaks and points of black, and light, crumpled, and black-tipped horns. are larger; are orange and fawn colored, with bars of red; have straighter backs and horns; are not so hollow before the hips, and are hardier and richer looking animals. They have not the delicate, di- minutive appearance of the Jerseys, and are not a pony breed. They have plenty of bone and muscle; their udders are larger, and the milk-veins more prominent. Aside from these differences, the two breeds closely resemble each other in appearance, and have long been indiscriminately and inaccu- rately classed together as Alderneys.” The following description’ of an excellent repre- sentation of the breed will convey a correct idea of a fine Guernsey cow: ‘‘She has the long, slim head, fine and tapering nose, high and open nostrils; clean, straight throat, with a small dewlap; smooth horns; broad and deep chest; barrel round and deep in the flank; short front legs, stout and well muscled in the fore-arm, trim and shapely in the lower arm; has squarely-placed, wide-set hind legs, giving plenty of room for the ud- der; and with small, trim hoofs. Her udder reaches well up behind, is evenly in line with the belly; the teats are smooth, wide apart, and squarely placed. She has an almost uniform orange color, deepening in the slim, shapely ears; a rather loose, mellow hide, with soft, fine hair; and large and gentle eyes.”’ The illustration of Guernsey bull Sir Champion will give a correct idea of a superior bull of this breed and the cut of the Jersey bull, Peoria Chief, will show the characteristics and differences between the Jerseys and Guernseys. The Guernseys SECTION II.—AYRSHIRE CATTLE. The Ayrshire, a composite English breed, has been known in Scotland for more than a hundred years as a superior race of milking cattle and as fattening kindly when dry; as models of what a good dairy cow should be they may be taken as the type. The perfect dairy cowis thus described by Dr. Sturtevant, formerly of Massachusetts, but now connected with Cornell University, N. Y. As Dr. Sturtevant was an admirer and large owner of Ayrshires, and a gentleman who had given the physiology of milking stock particular and scientific study, while the de- scription will apply especially to the Ayrshire, it will 218 THE FARMERS’ a DOCK, BOOK. also apply measurably to all ofher milking cattle and especially to Shorthorns and Dutch cattle, these all having probably been originally derived from the same ancestry. Hence the general char- acteristics will apply to all dairy cows. The state- ment is as follows: The usefulness of any dairy cow is in her udder, and toward the udder, its shape and its yield, all the capabilities of the cow should be directed. Viewed as a reservoir for the milk, it must be large and capacious, with broad foundations, extending well behind and well forward, with distant attachments; broad and square, viewed from behind; below level and broad; the lobes even-sized, and teats evenly distributed; the whole udder firmly attached, with skin loose and elastic. The glands should be free from lumps of fat and muscle, well set up in the body when the cow is dry, and loosely covered with the soft and elastic skin, without trace of flab- biness. Such a covering allows for extension when the animal is in milk, while the glands are kept in proximity with the blood-vessels that supply them. THE LACTEAL GLANDS. ; The necessities of the lacteal glands are larger supplies of blood from which milk can be secreted, and this harmonizes with the demands of the udder as a store-house. For broad attachments means broad belly or abundance of space for the digestive organs, from which all nutriment must originate. The blood is furnished to the glands of the udder by large and numerous arteries. As secretion is dependent on the freedom of supply of blood to the part, and a copious flow, we find branches coming from different arterial trunks and freely anastomos- ing with each other. Although these arteries are internal and out of sight, yet fortunately the veins which carry the blood from the udder pass along the surface and irom their size and other characteristics indicate not only thé quantity of blood which they carry away, but which must have passed through the glands from the arteries. These return veins pass both back- ward and forward. Those passing forward are known as the milk veins, and the size of these superficial veins on either side of the belly, and the size of the orifices into which they disappear, are excellent points to determine the milking probability of the cow. Still better is it to find, in addition, the veins in the perinenm, which also return to the udder, promi- nent and circuitous. The escutcheon is now gen- erally conceded to be a good indication of milk in the cow. I think the broad escutchcon is full as good a sign as a long one; that quantity or quality means more than shape, yet I will not discard the shape entirely. One error must, however, be avoided. It may be well to compare the size of escutcheon of cows of one breed, but never to compare the size of escutcheon in cows of different breeds. I think this point means more relative to size in the Ayrshire than in the Holstein or Dutch; and I am certain that, while it may be safe to follow it in the Ayrshire in the majority of instances, it would be equally unsafe to adopt it in selecting a Shorthorn, for the obvious reason that that breed has been bred for generations for other purposes than the dairy. The udder and its dependencies, the milk vein and the escutcheon mark, may be considered the founda- tion of the Ayrshire cow. These notably influence profit, as they also do the shape of the body and the form of the animal. The milk vessel is placed in the pubic region of the cow, and is protected on either side by the hind limbs. The breadth of its attachments secures breadth of the body, and the weight requires also a depth of quarter and of flanks. The breadth below requires breadth of hip above, and length of bone here appears related to length of pelvis. So much for the physical portion. The physiological functions of milk-producing demand a great and con- tinuous flow of blood, for it must not be forgotten that milk is blood, so to speak. This flow is depend- ent on the supply of food, and and on the facilities of digestion. ‘To gain this a large body is required in order to hold the suitable digestive organs. To gain further room for these, we desire to see arched ribs, depth, yet no heaviness of flank, and the breadth of hips which we see was also required for the broad udder. To sustain this body, a strong, firm back is needed. ‘To gain the most of our blood after it has absorbed the chyle from the digestive organs, reason shows that it should find its way freely and speedily through the system on its labors of supply and re- moval, cleanse itself in the lungs, and again pass on to its duties. All this points to a healthy heart, not cramped, and lungs of sufficient capacity; for the yield of milk drains much nutriment from the system, and the constitution must needs have the vigor given by healthy and active heart and lungs. In this way, then, the chest is correlated with the ndder. The re- a ~ q, i OP = FARMERS’ STockK Book. 219 productive functions require hook bones of good size, and a broad pelvis is desirable, as underlying which are the generative organs. Thus the necessities of a good milking cow require the wedge shape, and this not only from the flank, but also when it is viewed from above. DAIRY POINTS. To sum up the points of a good dairy cow, we should find the whole fore-quarters thin in front, and gradually increasing in depth and width backward, yet being of sufficient breadth and roundness to insure constitution. The back should be straight, the loms wide, the hips high and well spread; pelvis roomy, long, broad and straight, hook bones wide apart; quarters long, tolerably muscular, and full in their upper portions, but molding into the thighs below, which should have a degrce of flatness, thus affording more space for a full udder; the flanks well let down, but not heavy; ribs, behind, spring- ing out very round and full, affording space for a large udder—the whole carcass thus acquiring increased volume toward its posterior portion. The points as given are those of utility, and we see the udder points and body points are correlated. In connection with the body and the udder, the skin is of great value in assisting our judgment. Between that portion of the external covering uscd for leather and the musc¢le, there occurs a layer of cellular tis- sue, which contains a larger or smaller amount of fat cells, and the mellow handling caused by these cells indicates a free circulation throughout the meshwork. The skin varies from a thin, papery hide, covered with silky hair, to a thick, supple, elastic hide, well coated with hair, on the one hand, and a similar variation, with harsh hair and coarseness on the other. The thin, prpery hide indicates quick faiten- ing and a delicate constitution; the thick, clastic hide cushioned on fat, and which, on the flank, comes into the hand almost without grasping, indi- cates the height of vigor, accompanicd by the fatten- ing tendency, and the possessor of this handling endures climatic changes, low quality in his food, and neglect, with remarkable hardihood, and quickly responds to full feed and good care. The harsh handler is a dull feeder, consumes much food, and generally contains more than a just proportion of offal or waste. In the Ayrshire cow we desire neither of these extremes, for it isin the milk product that we wish the food to be utilized, and it is almost an unchang- ing law of nature that deficiency in one direction must be compensated for by excess in another direc- tion, and vice versa. At any rate, the cow that lays on fat too quickly is seldom a first-class milker, and how well known it is that the cow of large yield milks down her condition. A cow that has a moderately thin, loose skin, of sufficient elasticity and suppicness of touch, without being fat-cushioned, as it were, with hair soft and mossy, or woolly, if of correct form otherwise, will usually milk a large quantity, and when she becomes dry, will rapidly come into con- dition. In truth, the handling of the Ayrshire cow must be good, it cannot be too good; but it must not be of exactly that quality sought for in the grazing breeds. There, as everywhere, the dairy- man must keep to his line; milk, not fat, is his profit; and in seeking excess of both, he will be liable to fall below the average of either. It is an axiom of breeders to diminish the useless parts of an animal as much as possible; or, in other words, to reduce the proportion of those parts not conducive to profit to as great extent as possible. Applying this rule to a dairy breed, we should desire a small neck, sharp shoulders, small brisket and small bone. Moreover, small bone usually accompanies thrift, and is universally found in improved breeds. Let us now look still further for other points, which are here quoted: Shoulders lying snugly to the body, thin at their tops, small at their points, not long in the blade, nor loaded with muscle; brisket light; neck of medium length, clean in the throat, very light throughout, and tapering to the head; tail long and slender; legs short, bones fine, joints firm. If the dairyman’s policy were other- wise, he would have to supply extra food for the supports of parts useless to him, and whose larger development is of no especial value. The head should be small, in shape either long and narrow, or broad in the forehead and short, according to the type of the animal preferred by the breeder, gen- erally preferred somewhat dishing; the nose tapering to an expanded muzzle, with gool, clean nostrils. Opinions differ as to the general shape of the head. A broad forehead and short face occurs more frequently in bulls, and is generally esteemed 220 THE FARMERS’ STOCK BOOK. a masculine characteristic; a more elongated face is called feminine. Yet some families of well-bred and good milking Ayrshire cows have the broad and short head, and such were, at one time, if not now, the favorites of the show-yards in Scotland. The eye should be moderately full, lively yet placid- looking. The eye is.the mirror of the disposition, and interprets the character of the cow; a fretful, irritable animal is seldom a quick fattener, and usually disappoints at the pail. It also gives expres- sion to the features, and physiognomy aids our judgment. The ears should be of a good size, but thin, and their skin of a rich yellow color. Coarse ears are usually found on ill-bred animals, and thus may be considered, to a certain extent, indicative of general coarseness. The color of the skin, as shown inside the ear, is usually considered indicative of the | richness of the milk in butter. The horns should be of medium size, of fine text- ure, with an outward and upward turn, or inclining upward and turning slightly inward, according to the taste of the breeder. ‘They should be set on rather widely apart. A coarse horn may indicate a coarse and thick hide, as there seems an intimate relation between the composition of the horn, hair and hide; and the influence of climate on the horn and hair gives an appearance oftentimes of correla- tion between the two. The neck should be of medium length, very light throughout, and tapering to the throat, which should be free from loose, hanging skin. Yet a too thin neck is not desirable, as it usually indicates a deli- cate animal. A thick-set neck, well covered, yet not overladen with muscle, accompanies hardiness and vigor of constitution. The junction of the neck with the body and over the shoulders is called the crops; on a horse it would be called the withers. A hollow behind this point is a never-failing sign of weakness. The crops should blend in easily with a thin shoulder, lying snugly to the body. This shoulder and a well-de- fined spine produce the sharpness of shoulder so much admired. “ The back should be straight, with spine well- defined, especially forward. The tail long, firm in the bone, and set on a level with the back, without depression or notch. A fine tail usually accom- panies fine bone, and fine bone is not onty decrease of offal over heavy limbs, but accompanies early maturity and a tendency to thrift. The limbs should be fine in the bone, flat rather than round below the knee, and with joints of moderate size. On the for- ward limbs the cow should stand low. The teats should be of medium length, evenly set, and project slightly outward when the bag is full, be of eyen thickness throughout, and of fine texture. AYRSHIRE COLORS. The colors of the Ayrshire are brown-red and white, or yellow and white. Black spots on the skin, barely perceptible through the hair, often occur on the best cattle. Strawberry-blotched and red and white are the most common colors, though these extend from brown to almost pure white. SECTION IVy.—DUTCH CATTLE (HOLSTEIN, FRIESIAN, ETC.) We have already given something of the history of these admirable milking cattle, whose frames are kindly fattened when not in milk. They are therefore the dairy cattle of the west, especially where cheese is an object, but they also produce but- ter in large quantities and of high excellence. These or the Ayrshires we do not hesitate to say will eventually hold the front rank in the great dairy districts of the west, the probability lying altogether in favor of the Dutch cattle. There are no cattle that can compare with them in the enormous quan- tity of milk yielded daily. We have seen two three- weeks-old calves fully satisfy themselves from a cow of this breed, and then have seen milked an ordi- nary-sized milk pail, half full of milk afterward. Particular cows will yield ninety pounds of milk per day, and fifty pounds of milk per day is not an un- usual yield. These cattle also hold out in their milk flow for long periods, ani from this race Guenon named his best milk-mirror—the Flanders. The cut shows the milk-mirror or escutcheon. SELECTION FOR MILK. In Holland the experts select a cow with reference to her feeding qualities and for her general make up as a milk-producer. Charles L. Flint, Esq., when visiting the great International Exhibition at Hamburg about a quarter of a century ago, gave the characteristics. “ The principles on which they practice, in select- ing a cow to breed from, are as follows: She should have, they say, considerable size, not less than four and a half or five feet girth, \ith a length of body corresponding; legs proportionately short; a finely formed head, with a forehead or face somewhat con- - ‘CNIBAA WOUNTIN-WIW ONIMOHS ‘AOO0 NITISTIOH YO SGNVINARLAN THH FARMERS’ STOCK BOOK. ni H | i | il ey A Waa | Hi INK i NANI I Hi I nh 4 AMINA A A a DANA wt | aE 222 THE cave; clear, large, mild, and sparkling eyes, yet with no expression of wildness; tolerably large and stout ears, standing out from the head; fine, well-curved horns; a rather short than long, thick, broad neck, well set against the chest and withers; the front part of the chest and the shoulders must be broad and fleshy; the low-hanging dewlap must be soft to the touch; the back and loins must be properly pro- jected, somewhat broad, the bones not too sharp, but well covered with flesh; the animal should have long, curved ribs, which form a broad breastbone; the body must be round and deep, but not sunken into a hanging belly; the rump must not be uneven; the hip-bones should not stand out too broad and spreading, but all the parts should be level and well filled up; a fine tail, set moderately high up, and tolerably long, but slender, with a thick, bushy tuft of hair at the end, hanging down below the hocks; the legs must be short and low, but strong in the bony structure; the knees broad, with flexible joints; the muscles and sinews must be firm and sound; the hoofs broad and flat, and the position of the legs natural, not too close and crowded; the hide, coy- ered with fine glossy hair, must be soft and mellow to the touch, and set loose upon the body. A large, rather long, white and loose udder, extending well back, with four long teats, serves, also, as a charac- teristic mark of a good milch cow. Large and prominent milk veins must extend from the navel back to the udder; the belly of a good milch cow should not be too deep and hanging.” DUTCH OR HOLSTEIN COLORS. Dutch cattle are always a combination of pure black and pure white, and with a yellow skin under the white hair. However these colors may vary in relative blending and quantities, no other color is admissible. SECTION y.—OTHER MILK BREEDS. While we have given the characteristics of the several distinctive milking breeds of cattle that have been fairly disseminated in America, it must not be forgotten that the principal European countries, and many local districts have breeds famous for their milking qualities. The Galloways and red Polls are so in Scotland; the Welsh cattle have noted milk- ing families; the Kerry cattle of the Irish hills have long been celebrated as milkers; the Swiss cattle and those of Normandy are especially celebrated in their respective localities, and in the United States, mand FARMERS’ STOCKH BOOK. local milking families have acquired local celebrity. These have generally had a Shorthorn origin, as the cream-pot breed of New York, and the Patton breed of the west. The principal excellence of the older local breeds celebrated for milk may, however, be distinctly traced to the Galloway, Dutch, Ayrshire, Yorkshire and the earlier importations of Short- horns. In New England the Devons will be found with a marked predominance among dairy cattle. The New England red cattle, admirable for the yoke, have produced many excellent milkers. It would, however, be folly for the farmer of to-day to revert to those as milking stock. If a foundation stock is to be used upon which to rear milkers from improved bulls of milking strains, we should advise the mixed stock of Shorthorn blood, or good cows containing largely of ‘seventeen ’’ (Durham)blood or others of the lower-priced Shorthorn families. They origi- nally were milkers, and a cross of Netherlands or Ayr- shire blood would give fine dairy cattle. If very rich milk is desired we should advise the use of a Guern- sey bull. The progeny would give good milkers and fair messes of rich milk, and the steers of these and especially the Ayrshire and Netherlands (Holstein and Dutch-Friesian) cross would furnish in the steers especially large and good beef cattle. CHAPTER V. BREEDS COMBINING LABOR, BEEF AND MILK. SECTION I.—THE QUESTION OF MIXED QUALITIES. While we do not advocate the endeavor to com- bine too many qualities in the same animal, it should be admitted that the farmer must be actuated by different motives from that of the breeder for special purposes. The farmer must haye cattle that when the cows are dry they will make good carcasses of beef. It is necessary that the steers be capable of being turned off to feeders, or better that they be fattened on the farm to good weights. In some sections of the country the labor of the steers is yet an important integer. Here crosses of Dutch cattle would certainly be indicated, since they are faithful, docile and strong at the yoke. The Dutch cattle will yet be found to combine as many qualities as can be desired, in one animal, ex- cept, perhaps, the Devons and their near relatives— the Sussex. Unfortunately the Devons in the United States have been so long bred exclusively for beef, that their originally good milking qualities have TEH FARMERS’ STOCK BOOK. Cpvog 4ON) *"NOIGWVHO YIS ‘TING ARSNUAAD mi NN MI | l , | | ita I eid “s Nhl nih a be N ih LUNA NANG A 224 IIR, been well nigh bred out, as has been the case with the Shorthorns, except in particular families. We give the characteristics, therefore, of some breeds, more from the latent goodness that remains, rather than for what they now contain. The real place of the De- vons is, as previously stated, rather in a hill and mountain region than upon the flush pastures of a country of good arable land. SECTION Il.—DEVON CATTLE. The Devons, as bred now, are divided into two separate classes. One small, high-strung, of great activity, traveling at a walk but little inferior to that of the horse, and when required will easily reach a speed of five or six miles an hour. They are now comparatively rare, found mostly east of the Alle- ghanies, and in some of the hill regions of the south. In the west the larger and sturdier class are preferred, but retaining the same general characteristics as to style, activity and high carriage. As beef cattle, and as working cattle, the Devons are unexcelled, and have profitably modified the common cattle of every section of the country most favorably. As purely milking cattle they are not to be recom- mended, though particular strains have given fair milkers, and the milk, like the eggs of game fowls, is of the highest quality. Their beef is especially fine, being muscular and well-marbled, but the oxen should be at least four years old, and from this to five or six years, before their full excellence is at- tained. There isno doubt but that on hill and other short pasture more may be obtained, per acre grazed, than from any of the larger breeds. Hence the favorable consideration they are there held in. In fact, to-day their beef sells in the Smithfield, En- gland, market, at a higher price than that of any other, except the Scottish (Highland) breeds. SECTION III.—SUSSEX CATTLE. The Sussex is a close relation of the Devon, being derived from the same original source. The cows can hardly be recommended for dairy purposes, but their increased size, the excellence of their beef and their good qualities at the yoke, have always gained them admirers in England, and of late years they have attracted especial attention in America as beef- makers. It has been said of them, enlarge the Devon, make him a trifle coarser, with stronger horn, and thicker, harsher hide, preserving, perhaps, all his good qualities, and you have a fair descrip- tion of a Sussex steer. FARMERS’ STOCK BOOK. The cows have the reputation of being unquiet at pasture, but when hardiness is required, we think them superior in the west to the Devons. The illus- tration on page 193 gives an admirable likeness of one of the best of this breed, and except that the Sussex are larger and heavier, will serve to illus- trate the Devons. SECTION IV.—POLLED CATTLE AS MILKERS. The Galloways are fair milking cattle. They are good beef-makers, and thrive where the Shorthorns and Herefords would seriously shrink in flesh. They are abundantly able to take care of themselves where- ever they are kept, and they are fair workiag cattle. They are, however, not dairy cattle in the strict acceptation of the term. The other polled cattle are as distinctively beef-makers and not milkers, as the Shorthorns or Herefords. The red polls, however, are of late attracting con- siderable interest in the west. They are not dairy cattle, but the average of them give fair messes of milk, and the milk, like that of the Devon, is rich in cream and yellow in color. In size they are larger than the Devon, or about the size of the Sussex. The illustration is given to show a first-class cow of this breed and one with good indications for milk. SECTION V.—A SUMMARY. To summarize the whole matter of breeds, it is only necessary to repeat: Know what you breed for. If you want beef, do not try to get great beef points and superior excellence in milk mixed up in one animal. It was never yet compassed, never will be. ‘The superior beef animal is square, or should be. There is an appearance often of heavyness in front. The superior milch cow is wedge-shaped. There is an appearance of lightness in shoulder and bosom, and a corresponding enlargement behind. There is also a sharpness of outline not found in the beef maker, The point of the shoulder will be sharp rather than fuil, and along the back (spine) behind the withers, there will be cups (depressions) well known to careful observers, and particularly evident in the Holsteins or Dutch Friesians. The dairy cow is longer in the face than the cow inclined to make flesh. There is greater capacity of the udder, and the thighs, although deep, are flat rather than round. In the case of cattle noted for their ability to pull a load, or to travel on the road, as in the Devons, for instance, there is a roundness of outline rather Oo Ee 2 THE FARMERS’ STOCK BOOK. 225 “AT ATIT ‘HUAIGH GATIOd Gat \ il 226 THE FARMERS’ SPOCK BOGOR: than squareness. The withers, or rather the top of the shoulder, which conesponds to the withers in the horse, is high; the shoulders are oblique; the head is carried high, and there is a general appear- ance of activity not found either in the animal emi- nent for flesh, or in one adapted for milk. Never- theless, tle ox well adapted to work, is by no means illy suited to the production of beef. On the con- trary, such cattle produce beef of the highest quality, thatis, excellent leanflesh, well marbled with fat, but are slow in maturing, as is well known to be the case with the Devon, and especially with the Scotch (Highland) cattle, but which, nevertheless, bring the highest price in the London (Smithfield) market, where beef is sold upon its merits. But in the breeding of cattle for flesh, the farmer is actuatcd by different motives from that of the specialist who breeds distinctively for flesh, or distinct- ively for milk. The farmer wants a cow good at the pail, and also cattle that the steers will be available for beef. This being admitted, he must seek them in those families of Shorthorns noted for milk, in the Ayrshires, and in the Holstein or Dutch Fries- ian. These will any of them give satisfaction as sires when both milk and beef is the object. CHAPTER VI. BREEDING CATTLE FOR DEFINITE USES. SECTION I.—THE TRUE AIM IN BREEDING. One of the most constant and costly mistakes made by those who enter the domain of breeding, as a distinct branch of husbandry, is the supposition that the improvement of animals lies more in chance than in well-digested effort. Chance never produced a permanent improvement in anything, much less in stock breeding, where so much depends, not only upon the’ physical qualities of the animals paired, but upon the vigor and constitutional characteristics of ancestors. PREPOTENCY. The reason why a superior blooded male imparts his breed characteristics strongly upon his progeny when bred to the common mixed stock of the coun- try is, he has descended for generations from animals uniting superior and definite qualifications. On the other hand, the dams have been bred witbout a fixed purpose or idea, generally from sires as inferior as the dams, and in the case of cattle never twice to a superior bull; often from yearling ‘‘ scabs,” whom their owners were too indolent to geld. In the case of persons who have really sought to improve their stock it is the exception, and not the rule, that the superior cows of the herd are selected to be served by a pedigreed bull of known excellence, and excel- ling in those points or characteristics in which the females are deficient, as in early maturity, beef-muak- ing characteristics, qualities for producing milk rich in cheese or butter or both. As a rule, the breeder is apt to consider the grade bull of his neighbor good enough. It is a mis- take. The grade bull is certainly better than the bull of no particular blood, and yet he may be the exact reverse of whatis wanted. SECTION II.—A COMPARISON IN BREEDING. Let us see where the two systems of using a grade sire and a thoroughbred sire will land the breeder in ten years. Furmer A buys a thoroughbred bull two years old, for which he pays, say $300. This will buy a bull fully good enough to breed to the very best cows of mixed blood, whether the bull be Short- horn, Hereford, Holstein or Jersey. Two hundred dollars will usually buy a first-class bull of anything except the high-caste pedigree sorts. The resulting calves will contain half the blood of the sire and half the blood of the dams. They will be half-blood orades. THE BREEDING AGE. At two years old the heifers may be bred, and the next year (the fourth year from the start) we again get a progeny containing half the blood of the siro and half the blood of the dam; or one-half plus one- fourth pure=three-quarters blood, the dam being a half-breed, contributing one-half of one-half—one- fourth of the pure blood. We now have three- quarters bred grades. When these heifer calves are two years old they are again bred to a pure bull. The next year (the seventh from beginning) we have seven-eighths blood grades, rs a study of the previous figures will show. When these heifers are two years old they are again bred, and preferably, unless there are strong reason for changing the bull, to the same sire used from the first. HIGH GRADES. The progeny will contain fifteen-sixteenths of pure blood as against one-sixteenth of mixed blood, and 2) THE FARMERS’ STOCK BOOK. 227 the ten years will have brought you a herd so select that the best of them will show fully up to pure blooded animals except under the examination of ‘the most critical judges. The three-quarters and seyven-eighths bloods will be quite as valuable for feeding purposes, or for milk and butter as the average of pure bloods, but not uniformly so. STARTING WITH A GRADE BULL. Farmer B thinks a half-blood bull gocd enough for him. Let us follow him for ten years. At one year he gets one-quarter grades, that is half the blood of the sire, one-half of one-half pure blood, equal to one-fourth, and one-half of the blood of the dam. Simply one-fourth blood, just one-half as pure as the thoroughbred bull’s progeny. The next generation gives one-fourth plus one-eighth, equal to three- eighths; the next gencration one-fourth plus three- sixteenths, equal to seven-sixteenthis, and the next gen- eration one fourth plus seven-thirty-seconds, equal to cleven-thirty-seconds, or equal only to one-thirty- second part better than one-third bred. In other words, Farmer B has not so good stock at the end of ten years as Farmer A had at the end of the first year’s breeding. Now the longer he continues in this line the worse off is he relatively, yet far better off than those neighbors who believed altogether in serub blood. SECTION Ill.—GOOD BREEDING FROM A CASH BASIS. It will not be necessary to follow Farmer B further. Let us see how Farmer A comes out. He buys a bull for $200. He has ten select cows, of the com- mon mixed breeds of the country, worth $30 each, value $300; one bull value $200; an investment of $500. At the end of the first year he has ten calves, five of them heifers. They are worth five dollars more than common calves, and when matured will sell for ten dollars more each. The second year he has ten calves and ten yearlings. The third year he has ten calves, ten yearlings, and ten two-year olds. He now breeds fifteen females to his bull; the fourth year twenty; the fifth year twenty-five; the sixth year thirty-five, five of them calves of the first calves. The seventh year he has fifty cows and heifers to breed. ~ He now should buy another bull to serve particular animals, for fifty cows, unless under exceptionable circumstances, are enough for one bull. He will also have had ten steers, worth an advance over com- mon stock in any market, of $400. His heifers are worth the same advance (really double), but say $400. Here is a clear gain through the $200 orig- inal investment on the bull, and he still capable of paying for himself before the expiration of the ten years. INCREASING PROFITS. The calves and two and three year old heifers on hand at the end of the tenth year, highly bred as they are, may safely be said to be worth an aver- age of $75 each. The farmer will find himself with a herd, the admiration of his friends and the envy of the advocate of scrub bulls. Is it strange that really good sires command high prices? No! There are enough sagacious breeders—always will be—who understand the value of superior blood. SECTION IV.—BREEDING PURE CATTLE. Suppose the individual at the time of buying his bull had additional capital to buy three or four thor- oughbred cows to start a herd, selecting such ani- mals as would “nick” (breed well) together. Sup- pose four cows were bouglit, in calf; the average of bulls and heifers as progeny, is about equal for a series of years. On this basis, at the end of one year, the owner would have two bulls to sell and two yearling heifers to raise. At the end of the second year he could sell two bulls, and his herd would con- sist of eight females, old and young. The third year his herd would be twelve females, the two heifers of the first having bred meanwhile. A PROFITABLE INCREASE. Regularly thereafter his herd would yearly in- crease by an additional two females, and as the progeny of the two heifers were of breeding age, proportionally faster. Ten years would see him with a large herd. The sale of the bulls, and some heifers not up to a high breeding mark, would pay the expense of keeping. COMMON SENSE PRACTICE. There is no theory about this; scores of the most valuable herds of the country have started in just this way. Itis simply a question of a first invest- ment, and, whether the foundation be one or more cows, it is a safe and practical outlay, especially if the owner have a herd of ordinary cows, to still further supplement the service of the bull. AO S63 60) SECTION V.—PRACTICAL STUDY OF PRINCIPLES. No man should undertake any new industry with- out due preparation. No man ever made the best success in the breeding of common stock at random, much less can he hope for success in breeding fine stock without proper system. It is not enough that he be a good, that is liberal, feeder. Itis not enough that he be a good general farmer. He cannot even be this without study and careful thought. He must acquire a knowledge of points; must be able to recognize superior stock by their appearance, hand- ling (the feeling of touch); must be able to detect good points from bad ones, and ought to be able to prescribe for and administer to an animal in ordi- nary sickness and disability. DECISIONS ON IMPORTANT QUESTIONS. The breeder must be able to decide why, or why not a certain bull or cow should be bred together, or why a certain bull will be apt to nick with a majority of his herd; and an animal not doing so, on trial, he must have decision sufficient to discontinue this line of breeding. Another thing he must disabuse himself of, that in-and-in breeding, the breeding of close relations, is not injurious. It will be one of the practical uses of this work to bring facts to- gether, and assert as facts what close reading of facts have substantiated. If any one wish to pursue these back to their origin, the literature on the subject is wide enough to give an abundance of study. SECTION VI. —CLIMATE AND BREEDING. Climate must be considered in the selection of a breed. The uses for which animals are intended must also be given careful thought. The Devon and Sussex are best adapted to hilly or broken regions. They also stand cold better than other breeds of im- proved cattle. The Herefords probably stand next in hardiness, and are equal to any good grazing cattle. SOME FACTS AND COMPARISONS. Shorthorns have the earliest maturity. No cattle attain greater weight or have stronger powers of as- similation. They are capable of making a favorable impress upon whatever mixed breeds they are used upon, and south of forty degrees are undoubt- edly the best cattle for the general farmer to breed from when beef is the commodity intended. South of the Ohio river they are in large majority, and hold their pre-eminence up to the latitude of St. Louis FARMERS’ STOCK BOOK. and Indianapolis. North of these points the Here- fords fairly compete the palm of excellence with them. Still farther north the Herefords are the fa- vorite cattle. Speaking from our individual stand- point, we think the Herefords the peers of any cattle for beef up to latitude forty-three degrees. As far north as Minnesota, in regions of flush pasture, Shorthorns and Herefords contest the meed of su- periority in the hands of their respective breeders. LIMITS OF SUCCESSFUL BREEDING OF SHORTHORNS AND HEREFORDS. The scope of country embracing the State of Ten- nessee on the south, and the northern line of Illinois on the north, may be considered the limits for the most profitable breeding of Shorthorns and Here- fords. The pastures are flush, the winters not espe- cially severe even in the northern district, and the region lies within that best for successful corn growing. THE DAIRY REGION OF THE UNITED STATES. North of a line cutting through Central Ohio, In- diana, Illinois, and west, lies the great dairy region of the United States. Here the milking strains of the Shorthorn race compete with the beef-making Shorthorns, Herefords, Devons, Sussex, Galloways, Angus and other beef breeds, and the distinctive milking breeds, the Jersey and Guernsey, for butter making, and the Holstein and Dutch Friesian as the two principal varieties of the Dutch breeds are named by their respective fanciers. That noble En- glish breed, the Ayrshire, also find here their most congenial home in their capacity for butter and cheese-producing milk. Here the proposing breeder need not go astray in the selection of stock once he has mastered the capabilities of the several breeds for the purposes intended through a careful study of points and qualifications as laid down in this work. SECTION VII.—BAKEWELL’S RULES FOR BREEDING. That eminent breeder of England, who became celebrated for his wonderful success in improving the long-horned English race of cattle to great perfection in a comparatively short time, and whose name is also identified for distinctive success in improving the Leicester sheep, is credited with certain rules as his guide in breeding. They have been called BAKEWELL’S TEN RULES. Our version is as follows: First.—The eye and judgment must be correctly 229 trained in the anatomy and physiology of the several animal parts. Second.—The several parts, one to the other, must be in correlation; that is, there must be a re- ciprocal relation, conforming to a certain fixed standard. Third.—The selection and breeding together of animals must be toward the development of the most valuable characteristics or qualities, according to the use for which the animals are intended. Fourth.—Selection of breeding animals must espe- cially embrace qualities inducing correct form, sym- metry, eminent feeding qualities and vigor of consti- tution. Fifth.—The food must be such as to insure the best development of the animal, thus inducing early maturity, and this from a well-known law of heredity. Sixth.—Shelter and warmth (equable and mild temperature) Bakewell held to be indispensably necessary to the best development. Seventh.—Variety of food, and this in accordance with the age of the animal, Bakewell asserts to be indispensable. It will be seen that rules five, six and seven are really but divisions of one primary rule. Kighth.—The strain (peculiarities) of blood once established never depart from; that is, never take a distinct cross outside. Why? Constancy in a line of breeding gives prepotency. Ninth.—Perfect regularity in all that pertains to feeding and stable management must be strictly adhered to. Tenth.—The inheritance of courage, combined with docility, tractability and absolute dependence upon the will of the master is only attained by kind- ness and careful training. To this we add that firmness in the trainer is one of the essentials of kindness, and especially so in con- nection with training. It must never be mistaken for harshness. A careful analysis of these rules will show any reader of the best works on breeding that they are founded not only on correct judgment, but that the origina’ mind of Bakewell easily grasped them at a time when the rule of blind force was the predomi- nant one in the common mind, as it is generally to day. Until the reverse came to be accepted by the few there was no permanent improvement in the training of animals. Until the law of correlation came to be accepted there was no permanent and distinctive improvement in breeds. A SPECIAL STUDY. From what we have given, the reader will have seen that the breeding of live stock cannot be suc- cessful from any hap-hazard standpoint. The breeder, in fact, must make as careful a study of the breed he intends to devote his attention to as would For this reason the farmer should undertake but one breed of a species; or in the breeding of grades he should confme himself to one line of crossing. That is to say, in cattle the farmer should not use a Short-horn bull on his herd two or three years and then change to Hereford, Polled Angus or other beef breeds. If milk is the object stick to one particular milk breed after a careful study has allowed a decision to be formed of the relative value. The question of climate will also need special ccn- sideration, for hardiness and the ability to withstand climatic changes here becomes a matter of the first consideration. Observation will go a great way in deciding this. A fairly correct opinion may be formed by inspecting the nearest herds of the breeds contemplated. any business man of his special occupation. CHAPTER VII. FEEDING AS CONNECTED WITH BREEDING. SECTION I.—ABOUT DIGESTION. In order that we may form a correct idea of the value of food we must understand the process of digestion. We have already stated something of this in the horse. In the horse and hog the stomach receives the food and the real process of digestion commences at once. All this class of animals as a rule thoroughly grind (chew) thcir food befoie it enters the stomach. (See Page 246.) The domesticated birds, as wel]l as others, swallow their food whole; it enters the crop, where it is soft- ened. From thence it passes to the gizzard, where it is ground by means of pebbles and other hard substances swallowed, after which it is finally di- gested. Hence we see the necessity of a thorough grinding of the food before being swallowed. THE OFFICE OF THE SALIVA. But simple grinding of the food is not sufficient. In this act, saliva is profusely poured out, the food ——— as THE FARMERS’ STOCK BOOK. Aa of 230 THE FARMERS’ sTocK BOOK. being not only thoroughly softened thereby, but the saliva acts as a kind of ferment one of the prepara- tory acts to digestion. Now digestion is not entirely carried on in the stomach. Digestion is simply the conversion of food into blood, through which it is given off to nourish every pitt of the animal system, producing growth in young animals, and in older ones the accumulation of flesh and fat. Now since the animal is used simply as a machine to conveit grain, grass, hay and other fodder into a more concentrated and valuable form, and since we have seen that thorough grinding is one of the necessary, in fact indispensable, preparations to complete digestion, we see at once the value of assisting the animal in this respect, by cutting and grinding, and in the case of hogs, cooking the food. The only question in this connection for the farmer to determine, is, Will grinding or cooking pay? This depends entirely upon the relative value of the food and the flesh. It will pay to grind grain for animals when corn is over forty cents per bushel. It will pay to cook food for hogs when corn is over fifty cents per bushel. In fact, in the final fattening of swine, it wil pay to grind and cook food, whatever the price of corn; for the fattening process may thus be carried much farther than when fed grain without this preparation. It will also be seen that a large amount of fluid must be given, since only those parts soluble in the fluids of the body (pure water, in con- nection with the solids held, saliva, for instance, being ninety-nine and one-third parts water in one hundred), is taken up and assimilated. SECTION IIl.—THE NECESSITY OF STRONG FEEDING. By strong feeding we do not mean stuffing. Strong feeding is simply providing full feeding of nutritious substances. A pasture of mixed grasses constitutes a perfect food. In summer, animals on flush pasture fatten fast, and, for the reason that the weather is mild, grass is easily digested and animals consume a larger quantity of the food. The best feeders, however, allow also some grain daily, even on pasture, to produce the best results in growth. If the animal is being fattened to ripeness, this additional food is economicilly necessary. That is, it pays. Why? The animal is simply a machine for con- verting grass and grain into flesh. A certain portion of the food consumed is required to supply the daily animal waste. All else that can be digested adds to the ultimate value of the animal. If you simply feed enough to supply the animal waste you lose the whole value of the food fed, unless the animal is earning something at labor. If so little is fed that the animal loses flesh from day to day, you lose not only the value of the food given, but also the value of that given by which this daily shrinkage was originally built up. But the food given may be such only as lays on fat. In this case there is waste, since there must be flesh forming food required as well as heat forming food. On the other hand, if the food contains too much nitrogenous matter, there is still greater waste, since the nitrogenous elements are the most costly in agriculture. The young animal requires more bone and flesh forming elements than the fully grown ani- mal, and unless given in large proportion there is lack of growth. There is, however, the danger of great loss from over-feeding, for here all that cannot be perfectly digested is passed off and lost. The true science of feeding, therefore, is to feed constantly just up to the full capacity of the animal’s digestive powers, when fattening, feeding for flesh, or feeding for milk is the object. SECTION IIl.—THE FEEDING OF BREEDING STOCK. In the feeding of breeding stock high feeding is not necessary, but no animal can fully mect the proper requirements unless it is in full flesh—a very different thing from being fat. A well-conditioned horse, for instance, is in full flesh. He may have comparatively little fat. With a breeding animal the case will be different. Full condition here would be represented by a considerable degree of fatness; far more than in that of the horse used for fast driving; fully as much fat as that carried by the horse used for draft. The breeding animal must have the perfect food required for growing animals. ‘That is, such food as contains all the elements of growth, This is found in wheat, rye, barley and oats, and less so in Indian com; but sufficiently so for all practical purposes if fed with rations of grass or good hay. Corn fodder, bright and well cured, is one of the most valuable of our forage crops, for winter feeding. Corn fodder grown thickly, as for hay, if cured in the best manner, is rated as 91, when good meadow hay stands at 100; bright oat straw would stand at about 69, theoretically, and bright wheat straw some- THE FARMHERS’ STOCK BOOK. 231 and timothy and clover at 109. In other words, 100 pounds of hay being rated at 100 cents, the other substances would be rated in cents per 100 pounds as stated. But stock would starve to death on straw alone. They gain very slowly on Hungarian, clover, or meadow hay, and also on corn stalks, even when only the leaves are eaten. Hence, the grain supply must be in proportion to the rough forage used. In fattening, only enough rough forage should be given to keep the stomach properly distended. Un- less this accompaniment of concentrated food is used, loss is sustained, and this must be in accordance with the digestive powers of the animals in question, Hence, in breeding animals, none but those with large feeding capacity, strong digestive organs, and great powers of assimilation should be employed, for upon these animals depend the integrity, as flesh formers, of the progeny. It will be found to be one of the most important of the practical questions with which the farmer has to deal. SECTION IV.—FEEDING OF FATTENING STOCK. The feeding of stock for fattening requires differ- ent treatment from that of breeding or growing stock. The object here—the animal having been brought to its full condition of flesh—is to increase the accumulaticn of fat to such degree as to give the flesh its full succulence. In the best animals the fat is fully distributed throughout the muscular fiber. To do this rest is required, and the accumu- lation of fat about the kidneys, intestines, and other fatty portions of the amimal, must take place largely. It is true that this fat of animals is the least valuable pertion as human food; but it is necessary, and the feeder must suffer this comparative loss in order that the flesh may be brought fully up to the highest selling point. It is the province of the practical feeder to decide this point. Animals fattened to that excessive degree, as now exhibited at our fat stock shows, at six or scven years of age, never give the feeder profit, from the consumer’s standpoint. These lessons are, however, valuable from the breeder’s standpoint, and this is a practical one, as showing the great and continu-d powers of assimilation of the animals thus treated; and hence it is an instructive one. THE FEEDERS ART. This must be simply to supply the daily animal To realize the greatest waste, and accumulate fat. result in crops the soil must be supplied with all the elements of growth, and far in excess of the required necessities of the crops. So with the excessive fatten- ing of animals. Hence, the loss—what is not assim- ilated by the animul is passed off in the excrement— and the nitrogenous elements more largely than the fatty elements. Indian corn meal, linseed cake, cotton seed meal, molasses and other foods of « like nature are largely employed. The feeder for prac- tical use, depends, in the west, largely upon Indian corn, ground, with other grains, in the last fattening process, us being the cheapest. In this, as in all other practical questions connected with stock. the individual must be guided by the cost of food and the price of the ripened animal. SECTION Y.—FEEDING FROM CALFHOOD. No person ever yet made money by letting an animal lose in winter a large percentage of what it had gained in the summer. This we have fully shown. But there is a difference between feeding fully and stuffing. The precocious animais shown at one and two years of age grossly fat, and of extraor- dinary weights, are not to be taken as standards of excellence in feeding. They are often standards of excellence simply in stuffing. Nevertheless, while this is true, one may learn, as heretofore stated, good lessons from such feeding. One of these lessons is: The average gain in feeding animals is constantly decreasing from youth until they are killed. This is best shown by com- parative tables from actual experience, as exhibited at our fat stock shows. As illustrating this, we give several tables showing ages of different classes, weights, and average gain in weiglits, in pounds and decimals of a pound, per day, from birth. A com- parison will show more than could be contained in many pages of descriptive print. They are from the official reports of Illinois. SHORTHORNS.—Steer or Spayed Heifer 3 and under 4 years. & a tet CO 1G a ee fe) No. Name of Animal. aE ae) z. reel ceaes| Xe Ape - >) Pes) = Sle lect | 4 SIO bss NGA OL DG WiGSus. 4 acice-uciiies'sclewna | 1,305) 2,535 1.94 DAI DAL Lak: em mee ee a eye arches Maa aie | 1,299} 2,060] 1.58 SOUP OU US Dete cle ory siasieis/~' eine e:sicleisielnicia/isia1~ = 1,316) 1,840| 1.40 4|Ohio 2d..... Bee eee Seine simeicee «ceLee sees 1,022) 1,916 1.44 PHONON All stlen cle/aivie eia.e.c\e cisreeie ee (s'eleeta als 1,434 2,360) 1.62 INSESBRE Gs aces ces nen eon ei 1,339] 2,141] 1.59 | “SNHOH-LUOHS ALSVO HOTA FO anowys BOOK. WN A A 6) re) (9) n “2 - bs ld _ 4 N A | rey if - i dH ue ( \ Yh Wy \ DY YY MN ) YL YW ZZ Z Z YY, an ; THE FARMERS’ STOCK BOOK. 233 Steer or Spayed Heifer 1 and under 2 years. Cows 3 years old or over. a SS ee ee i > b os ne oa = 2a a a = 4 De, 2) ae | of | Fes ae | of | BES itt opr | ese ars of | ods Be | SS | ou mo, | S& | Ou No. Name of Animal a ill Ce as No. Name of Animal. a el ens we | 0 | 48s wa o | Hse 2 oy Pee te fo? | ees meee be SES v4 r baal = | ar) > ad ° + - ad es & Ze a aot 28 = | 6) Cassius Eallhe. Coke k mtacn eee vigcentcnd we 384) 1,140 2.97 DEI HG! DO Ue caeies ar an eininlinnv caeiseisiseae 1,818} 1,545 0.85 7 PER SGTUS ALR ee ene ne urs Macon RS 412) 1,105 2.68 23/Princess Alice Maud, 1029........... 3,943} 1,800 0.45 8|Clarence Kirklevington. .............. 645| 1,62 | 2.51 —-— _ |—_—_|— | | } PAY ODA eintate ereta ac geinic, F evans atayore 2,880] 1,672 0.65 RV ETEEO a an. os ee ele sencmnane | 480 aes ene | | GRADES OR CROSSES.—Steer or Spayed Heifer, 3 and under Cow, 3 years old or over. 4 years. eee Selman > e ac | o& | Bes we | oe | wad = ak, ess Aye a pee me, | SE | Ope —3 | SE | Sak No. Bea 22 | i 2 | Buy | No.| Name of Animal. Breed fae | ie | ote ae > 3 | Se5 a aC) pcre: a, oie Bs : y 2a: | Eee 3 | is |: 28 eer eee rae as 2H ah 5 1 ag 9)/Rosa Bell....-- 2... 5.2.20. eeceeee sues 1.13 24) H F 9 0 10/Miami ot Redwood. -°.": Oecd eo | Patol Leos] 162 i Lady Garfield.. Bejan LO- 26 Canadian Cham..|Grade Shorthorn. 1265 2,400 1.90 Met Neor Gthetse Joo. secs cee 1.32 27;|Damon............ Grade Hereford. 1,355| 1,990] 1.46 13|Royal Charmer 6th. 1.00 | 93|Pythias...-. 2 i 1,378| 1,870| 1.35 14|Lily Dale 2d.............-. 0.73 | 99/Thad. Stevens 2d.|Grade Shorthorn. | 12296] 27115} 1.63 15 Beauty SSI sete gi 2 Os aise Sie tie eek 81 1 0.55 FOlMonine. 2... l.se. ss “ “ee 1404| 27065 1.47 16 4th Princess of Thorndale...... yee | 1,794] 1,510) 0.84 31 Tom Brown....... “ “« 1,174| 1,945 1.65 eee le oral oe BiSherman’. 6 ..ccc.c. ss = ae] eae sis) Ari VOCED Os Sic ceecess seduce ds tae | 2,106} 1,808 0.85 33|Spot Face........- Grade Hereford. 1415] 1,845 1.30 DEUCE y penicinisiais ieee * % 1,239] 1,865 1.50 39 Diamond ipd.doroe = os 1,236} 1,950 1.58 HEREFORDS.—Steer or Spayed Heifer, 3 and under 4 years. 2 ME aaa -|Grade Shorthorn. aes ters 22 | > | = | > SuiGlnchersccscss 4 os 1,368} 2,105 1.53 Si ro | mas SOlChancew eves ss! 7 s 1,156} 2,160 1.87 mans oe | Bas AGIShoute scene sees. 5 es 1,279] 2,060! 1.61 ee we |S aR 41|Gartield ce s 1,279| 2,090 ee No. Name of Animal. Os : oe 42) Arthur Z pe 1,279} 2,065 6 we | 2 | aoe 43|John Sherman a 2 1248] 2235! 1.79 — ia Pep APG AS Diccete siaresle/ss cccte 2 = 1,368} 2,250 1.64 Sealine facet Ad Chubiee cect es: “ : EN S7| 2 LOO | eeaiT, 4 ro [i ae 46|Nels. Morris. ....| “ a 1,170) 2,045| 1.75 AT|Major. 02 v..0..-.0 s “ 1.095! 13985! 1.81 a a Richard..... See tee eee eee teeter ees | 1.121] 1,765 1.57 Average Sogeuie 2,034 2,034 1.61 Steer or Spayed Heifer 2 and under 3 years. Steer or Spayed Heifer, 2 and under 3 years. a a a a a se = a Ei Lug | oS | woe ne | me | ped Se | Se | Bee oe | oe | Bes ae Woes | oa pe | wk | Suse 5 : on: scr oS ‘5 On Q e BO No. Name of Animal. a) a al No. | Name of Animal. Breed. oe i T5019 Wa eto Pao woz Piel eke! 2 pil \olesleiney ip 4 pep Soi kemow a (esc, Bute hs | > Bs Set eee eas a EY | AS Wabastie ver ctcse aortien sc woos ae es | 1,077| 1,940] 1.80 oasl 1,825| 1.96 MM Bac eee AT20 eee spon e stones ecrer 1,032] 1,630] 1.58 eer 1832 le POWBErbleS oie suecemee es aera ea aisigdew(sres Be a7 = 999 <4 Bias betel rial pratt rry ieee Ais 1,750 1.76 AMELA SE er arcletetelaiaie sractcadsete ire cteleies = < 52 7 52|Young Aberdeen. i - 2| 1,740} 1.93 5 Se ea ee OM oesiGrmnell........1. : ; 1,011] 13850] 1.83 54/Col. Scott.........- c = 1,034] 1,905 1.84. 55|Bennett........... be a 1,080} 1,785 1.65 Steer or payed Heifer 1 and under 2 years. 56;Harry West.......| “ = 776| 1,585 2.04 = 57|Roan Boy.....-.-- Grade Hereford. 1,050} 1,650 ale ie we | 2.2 | eo% | 58|/Mammoth..../.<.:|Grade Shorthorn. | 953] 2:220|/ 2:59 ae om | ae BON CSSemtel se) sascracs- g: 949] 1,700] 1.80 He a = S s z 60/Baldwin........... = a 934) 1 ote 1.86 : ne 2 =Ko) (Gi Lai oy UMC) oe meee ein of o 887) 1,595) 1.80 Be: WES Te En ee | i2 | com 62|Conqueror If... Grade Hereford. 866| 1.705| 1.97 pa a) ace 63|Beecher.........--. G 4 966] 1,815| 1.88 prime |e cca |e 64|Highland Lad..... e - 9721 1,680) 1.73 g ll eee 65|Wallace............ “ 3 978 1,720| 1.75 = = 66|King William..... : cs 970| 1,655 1.71 21|My Maryland 4721......... 1 697 1,380) 1.90 Average....... 951 1,753} 1.85 | ne THE FARMERS’ STOCK BOOK, Y) NY GY YZ) gy f Hy “DA yy) LM ig oti Ini A) AWN tA, y al Y | Sa it Rul 1 ON A " PORTRAIT OF FAT HEREFORD HEIFER. int hit me anti \ NG i THE FARMERS’ Steer or Spayed Heifer, 1 and under 2 years. > = m a ne | pe | BSS Pale Or asa = Oe | Sik Ho, Neo ae rs No. | Name of Animal. Breed. HS > | Boa we | 39 | eos en tiea hone Se Saleh Bs 67 Benton's Ch'mp'n./Grade Hereford. | 574 1,410! 2.45 GkiSguire.... 3... 6. - 3 561) 1,250) 2.23 G69/Curly Jim......... = = YRS] aay | ees irs CUTTS Sen ess | ee s 652} 1,325 2.03 FP RAASON. «ccc wowace be bs G15} 1,120 1.82 72)Red Major......... Grade Shor horn. 715} 1,600 Oe) et} 73 Experiment.. .....|Grade Hereford. 75| 1,025 2.16 74) Drift...............|Grade Shorthorn. 620] 1,390 2.24 75| White BAOR GS (sacra: Grade Hereford. 720) 1,475 2.05 76 Champion of Iowa| Grade Shorthorn. TiS) 1,655 2.31 ale mastmam..c....|) °° = 682] 1,430) 2.10 TARTAN eb <' et wy es 454] 1,230 2.70 oJ, AGAMS: ic. 055:<4 9 a 549} 1,240 2.26 S0/Conover.-.2220.<. bs SS HAS e270) | 2A2 81 Sir Thomas........ Grade Hereford. 714} 1,380 1-93 S2'St. Paul.cccc.. 3. bi oy 5491 1,232 2.24 83 Highty-one....... Ke 524| 1,155 2.20 Average.....:. 600} 1,318 2.20 Cow, 3 years old or over. pa a S 4 <= = “S DE | oss ‘ ES, Wh aeinse No. | Name of Animal. Breed. oS 24 | Bon Se See aoe. a te ea eee s aU een | | 8 t|Ohio Belle.. ../|Grade Shorthorn. 1,636] 1,815 afave SINGING. 2. Grade Here‘ord. ILO) 15805) 1-6 27 DAaAMOW ta. eiesececas ed 1,355] 1,990 eA 28 Pythias.. eer oe ss 1,378] 1,870 desi 2 Dwight ...|/Shorthorn. 1,299} 2,060 153 ATU TOL shee meres ore Grade Shorthorn. 1,095| 1,985 1.8 29 Thad. Stevens 2d Wy oS 1,296] 2,115) 1.6 SO Lorin® Loses enccee se 1,404) 2,065} 1.4 31'Tom Brown....... By a 1,174) 1,945] 1.6 $2/Sherman.......-.- cf a EAS) 2035) 17 33|\Spot Face........- Grade Hereford. 1,415} 1,845 1.3 3/Ohio Isf....... .... Shorthorn. 1,316} 1,840 1.4 4A' Ohio 2as 2.) ace ae MaZ 2 IE O1O| > 21 1 King of the West. . a 15305) 2:535 1.9 26 Canadian Cham'n.|Grade Shorthorn. 1,265] 2,400 1.9 34|Duke .............|Grade Hereford. - 1,239) 1,865 1 39|/Diamond.......... os < 1,236] 1,950 US .-|Grade Shorthorn. 1,279} 2,060 1.6 lla 7 SE ‘ 1,279} 2,090 1.6 ro ie 1,368] 2,250 1.6 cs ss 1,208] 1,885 ns DULG bo PWR DOOR ROOUUAN WH la H U © STOCK BOOK, Steer or Spayed Heifer, 2 and under 3 years. > a 5 os Ho we No. | Name of Animal. Breed, * 2 Ha] Bua & wa - 2 re a oe Sos, a) iH | & es 48\Jim Blanes... Grade Shorthorn. 933 1,825 1.96 AQIS ANG YE. cm ces cone LF x 941} 1,655 1.76 NSHWabashy i cecciess = Hereford. 1,077} 1.940} 1.80 19|Excelsior 4720.... - 1,032} 1,630 1.58 62'Conqueror II...... Grade Hereford. 866] 1,705 1.97 63|Beecher............ 2 as 966} 1,815) 1.88 64|/Highland Lad..... - oo 972| 1,680 1.73 65/Wallace........... *° be 978} 1,720 1.75 110|Clarkson .......... |Grade Shorthorn. 991} 1,805 1.82 Oo Grinnellscocns eos be S 1,011} 1,850 1.83 hoBernett..sscecce ces bi - 1,080} 1,785 1.65 57 Roan (Boyeesss soe. Grade Hereford. 1,050) 1,650 alate 66\|King William..... = we 970) 1,655 ulaval 52|/Young Aberdeen. .|Grade Shorthorn. 902) 1,740 1.93 28/Marmmoth arden eyaten WY se 858| 2,220 2.59 118 Justin.... a ee eS 944) 1,945 2.06 Bi HGS elo nace taco aeae o co 949| 1,700) 1.8v Average......- 971) 1,783) 1.84 Steer or Spayed Heifer, 1 and under 2 years. = S mR = = nod oe | of | Fee bu i=} is ia es2 : op Soe No. | Name of Animal. Breed, 08 ii Ss a ° Hos 5 = A Seg 2 Die 6|)Cassius 5th..-. ..|Shorthorn.. 384] 1,140) 2.97 7\Cassius 4th....... a 412; 1,105) 2.68 67 Benton's Champ-|Grade Hereford. 574) 1,410) 2.45 GSlioMtnsdessce eee: Sapien ge nceeeasoe e = 561) 1,250) 2.23 21|My Maryland 4721|Hereford. 697| 1,330 1.90 72\Red Major.. . ... |Grade Shorthorn. 715| 1,600} 2.23 8 {ington. Clarence Kirkley-|Shorthorn. 645] 1,620) 2.51 77\T. Eastman. ......|\Grade Shorthorn. 682) 1,430) 2.10 MOAN OOC Meare cece: ie Y 584) 1,195} 2.05 80 Conover. ana latereraieye 2 ne Bes) mlepar) 2.42 81 Sir Thomas........ Grade Hereford. 714| 1,380) 1.93 SAiStopPa lee cc ces ss es oe 949) W232 2.24. 76|Champion of Iowa.|Grade Shorthorn. TAD | eleGo>|) 25k Average....»... 596} 1,355) 2.30 Cow, 3 years old or over. = : HR i 4 2 ae oe | oe | Bes eS ao os} : pm S|) Gre No. | Name of Animal. Breed. ae) ta | Be wa : HSS Pe | ig |Se6 2 ag ii » OS ~_e ad sam BSE 28 9 F Rosa Bell.......-~- Shorthorn. 1,589} 1,800 ils: 3 ; Royal Charmer 6th 5S 2,056] 2,055 1.00 10|Miamaof Rew’d... sf 2,174) 1,690 0.77 23/Pr. Alice Ma’d 1029 Hereford. 3,913} 1,800 0.45 11|Lady Garfield..... Shorthorn. 1,621] 1,685 1.04 12 2 Acorn 6th......... a 1,404} 1,865 1.32 4 Ohio Belle......... Grade Shorthorn. 1,636} 1,815 veal 86|Lady Peerless. ... ie “ 1,644] 1,880 1.14 14/Lily Dale 2d....... Shorthorn. 2,396| 1,760 0.72 Average. .....-| 2,051] 1,816 0.96 | sc |. + l DITH VARMERS’ IAN HNN DANA HAN wit, i f Aa Wy its \' CNR Witt! AAA { Ny PN iN H] h Nh AM (i ‘Hh ie seat aan wi SLOG TOO ws, GRADE SHORT-HORN STEER, “SCRATCH.” j ef THE FARMERS’ STOCK BOOK. 237 SECTION IV.—COOKED, STEAMED AND MIXED FOOD. It will not be necessary to consume much space in discussing the question of cooked and steamed food, except to say that for young and growing animals, and especially for breeding animals, it should never be used. In the fattening of animals, and in feed- ing cows where it is required +o force them unduly in the secretion of milk, the employment of cooked food must be one purely of economy, precisely as the heat of the stable must. When food is dear it may pay to use cooked food. It may even pay (does) to heat the stable artificially in winter, in particular cases, since a proper temperature, say sixty degrees, conserves waste that must otherwise be supplied by extra food. MIXED RATIONS. The feeding of mixed rations is quite a different thing. No animal will thrive nor remain healthy on a single food, however rich it may be. Oats are probably the nearest to being a perfect granivorous food, since they contain largely of the elements of nutrition and the husk acts partially as a distender of the stomach. Professor Stewart gives rations from an eastern feeder’s standpoint, which we repro- duce, as being valuable east of the Alleghanies. They are those which theoretically preserve fair nutritive values: FIRST FORMULA. Ibs. WOTNBLOOG Cty ee Pe ra Aas asi a eccci ees 18 AVLSGE Reo] DTH 0 pole oor ret Aah ea ete UR 8 Cotton-seed meal................ pep aah en chee 4 Worm cals ee eee teh ede ue leis eo ee has 4. Instead of 4 lbs. cotton-seed meal, 54 lbs. linseed meal may be used. SECOND FORMULA. Ibs. WORM OCM ETA Ste ee nn et Ane rere eee RE 10 (CERES UER Ti. ve cones Se teens 6 ERC Eee IS ceo RE et eae 10 IPG EC Cit CAIN a Wee ete he aN tara Pecsti ob sie, ahs 2 MantiSDEOWMESs cher cece: agate celts Bias sslesecs 4 Oat and) Comunale, oy erence pes cel nin slotes cose 10 THIRD FORMULA. Ibs. Wiheabishranemis parm tom Somers. seats Mico alet acts 18 Conmmysucarmme dion. je An. sept ee fek nc eat ee 40 Cotion=seednmcalian =, See ee ees sow kes 4. FOURTH FORMULA. Ibs. ORSULERI A Sa Cate: Oa Roar Ta MOnnn St Te 12 NIG RTE OR iA ees a a ee eae 10 WOMM=SHS ANCA Nar Jee aA cet Be aleneron aye overs 40 From a western man’s standpoint, good hay- with ear corn, or better, meal of oats and corn ground together, in equal quantities, make a practi- cal ration for young stock in winter. Flush pastures in summer will carry cattle properly. For fattening, corn or corn meal, with sufficient hay to properly dis- tend the stomach, will meet every practical require- ment, except in the case of young stock intended for breeding purposes. SECTION VII.—STALL-FEEDING. The original meaning of stall-feeding, as its name implies, was the confinement of cattle in stalls, with regular and full feeding, until they were thoroughly fattened. In cold climates shelter is necessary in winter, and hence warm stables are used, with the stock standing as closely together as possible. The cost of care and attention is here reduced to a mini- mum. With freights reduced to a point far less than that by which cattle could be driven on foot for two or three hundred miles, and the added saving in loss of flesh in driving, this system of winter feeding is now the general practice in the west. The better farmers find large profit in thus caring for their entire herd. The feeding of young animals to such a degree as to keep them growing right along, from autumn until spring, is also found economical. As we go south we find less and less shelter necessary, until at length we come to a region so mild that the protection of sheds and timber belts are, with the abundance of food, sufficient to keep stock going ahead constantly in winter. Nevertheless the great bulk of our fully fat (ripe) cattle are finished in stables with every accessory for special feeding. To reach the best results in flesh, growing ani- mals must have exercise, else the muscle (eatable flesh) is flabby and watery. It may be accepted that the longest period that animals may be entirely confined, without exercise, during the finishing process, is six months. If fed on sloppy food, like distillery slops, the flesh is soft, vapid, and shrinks in cooking. The flesh also partakes of the nature of the food given. Hence the reason why the grain-fed cattle of the west have firm, sweet, well-hardened, and yet juicy, tender flesh. This may be produced by a small allowance of meal, daily, with the grass of summer, keeping the animal constantly growing in winter, with the fattening process finished in close confinement, for the last three to five months of their existence. The proper temperature of a stable is between fifty —te et 238 THE FARMERS’ STOCK BOOK: and sixty degrees. If it go much below the freez- ing point, animals should be allowed exercise for some portion of the twenty-four hours. The writer, however, never had better success in fattening cat- tle off of grass, than by tying in warm stables in the autumn, Where they remained for five months, fed on beet pulp mixed with corn meal, and with about ten pounds of hay, each, per day. As they became very fat, the hay was decreased to eight pounds, and the corn meal increased. The water was conducted through the stables in pipes; tramways carried the forage; much of the cleaning was done with a sera- per, and the cattle (450 Texans) produced only nine- teen of the number not prime stall-fed steers, and brought the best going price in New York, whence they were directly shipped from Illinois. It is needless to say that the cost was less than feeding in the open fields or in closed yards. If they had been native cattle they might have been given exercise daily, and this would have been pref- erable. We should, however, never give exercise in the finishing process. The viscera of these cattle were quite healthy, and the flesh sweet, firm and solid. The lack of exercise, however, may not be indefinitely carried on. SECTION VIII.—FEEDING IN THE OPEN AIR. That it will pay better when food is specially pre- pared for stock to feed them in stables there is no doubt, Vast numbers of cattle are fed, however, yearly, on ear corn, corn stalks and hay, and in open but sheltered fields. The question of economy must be carefully settled, each person for himself. North of forty degrees, in the west, shelter is absolutely necessary. It is so south of this point, except in peculiarly favored localities. There open air feeding may be sucesssfully carried on. In blue-grass re- gions especially, and in mild climates, cattle will get what rough feeding they require, except for two, three, or four months in the year. Here the fatten- ing of stock is a simple operation. ‘The steers in- tended for finishing off are given jerked corn (corn with the husks remaining over the ear, ear corn and hay, or else shucked corn as it comes from the stook. Two fields are required. The fattening stock pass over it first and then the growing stock. Two hogs may be allowed to one steer, among the fattening stock, and one hog to the cows and steers, among the stock- ers, the swine receiving what corn they require every evening in additon to what they glean from the feeding yards. SECTION IX.—FEEDING FOR MILK. The question of feeding for milk requires atten- tion. Here the food not required for sustaining daily waste, instead of producing flesh, produces milk. There is one peculiarity about the production of milk: The animal must be kept up to a regular flow; if a cow fall away seriously in her milk, it is difficult to bring her again back to the full flow. If the shrinkage is repeated, she gradually diminishes in her milk, until it ceases altogether. When again in calf the flow naturally diminishes as the foetus makes stronger and stronger demands upon the ani- mal economy. A cow highly fed and persistently milked for several years, with but slight intermissions between one calving time and another, becomes worn out and worthless both as a breeder and as a milker. To get the best returns both in good milk and calves of great vitality, the cow should have not less than three months’ rest, each year. During this time she should be liberally fed but not especially forced. CARE AFTER CALVING. Care must be taken that milk fever does not set in after calving. It is more due to artificial feeding and lack of exercise than anything else. If the cow has been well fed, and has plenty of exercise, it will not matter that she lose a little flesh after calving. After the calf is two weeks old, the feeding may gradually be increased, until the maximum feeding is reached at the time the calf is six weeks old. The cow may even have lost flesh all this trme. She will thereafter hold her own, and perhaps gain in flesh right along. But if the gain is in flesh, instead of milk, the cow should be discarded as unfit either for the dairy or for breeding dairy cattle. CHAPTER VII. SHELTERING STOCK. SECTION I.—ECONOMY OF SHELTER. The animal heat must be kept up to about ninety- six degrees whatever the outside temperature. This animal heat is constantly passing off. If it were not for perspiration and consequent evaporation in summer, thus cooling the system, death would quickly ensue. In cattle and dogs, the excess of heat is passed off principally in the breath, and of THH FARMERS’ hence, to give relief, when much heated, the mouth is opened and the tongue protruded. In the winter if the heat is passed away from the body faster than it can be furnished, lethargy and death ensue. In providing shelter for animals the question of economy must always be taken into consideration. The simplest shelter, if it be proof against winds entering, may be as good as the more elaborate stable. It may be easily constructed, and as a make- shift, until some more permanent structure can be built, it may be economical; but, some permanent barn and stable combined, or special stables for different classes of stock are always cheapest. SECTION Il.—THE VALUE OF WINDBREAKS. The value of windbreaks and shelter belts is not sufficiently estimated. In a still atmosphere ani- mals and man remain comparatively comfortable, even in extreme temperatures. The solution is simple. Instead of the heat of the body being blown away, an atmosphere of heat is carried im- mediately about with the body. The shelter of windbreaks is valuable in assisting to keep the temperature of stables intact. Unless the structure is of the most finished character, wind finds its way through every crack and crevice however well bat- tened. If there should be planted proper windbreaks of evergreens, outside the yards surrounding the farm buildings, especially on the side from which our severe winter winds come, the principal objec- tion to cheap structures would be avoided. The stock when turned out for exercise would also have the advantage of a calm temperature. We regard shelter belts, therefore, near barns, as ordinarily built, and especially near sheds, as of the first importance. TREES FOR SHELTER BELTS. They may be composed of any of the evergreens, but Norway spruce and white pine are the best, and in the order named. They grow fast; they are reasonably close; they bear cutting well, and they are at home in a great variety of prairie soils. If deciduous trees are used, there is nothing better than the beech. A perfect windbreak should not be less than four rods wide, the trees to be so planted that the place where one is set may break into that of the other. This affords ample scope for the wind to sift through, partially, but at the same time gives a large, calm space on the leeward side of the planting. STOCK BOOK. 239 FENCE AND WALL PROTECTION, An impervious board fence or wall protects for a certain space, according to its height. Just beyond this line the effect of the wind is more severe than in the open field. This point is just where the wind again strikes the earth, after having leaped the barrier. The effect is measurably the same with a single line of evergreens planted so closely as to form an impervious barrier. The true economy in protecting against wind is not to obstruct the flow entirely, but to so obstruct as to break its violence near the earth and thus create a measurably still atmosphere. SECTION Il.—ROUGH SHEDS. The making of rough sheds is the first attempt at shelter. So far as warmth is concerned, a double line of stakes set one foot apart, in a trench, and the space between filled with some kind of dead litter, that stock will not eat, or so lined out- side that stock cannot get at it, the framework of posts or poles, with a good topping of hay or straw descending well down over the eaves on each side, makes the perfection of shed shelter so far as warmth is concerned. It is also the cheapest shed shelter that can be made where poles and slough hay may be had for the cutting. The stakes containing the filling should slant con siderably from the ground to the eaves, under the hay roof, soit may come well under the same. Then, if the hay roof is properly made, the material will keep perfectly for years with slight mending, and may even scrve to eke out the fodder in the spring in case of an unusually hard winter, other forage be- ing consumed. It is not necessary to follow the subject, except to say that every farm should have abundance of shed room, and the sheds should conform in appearance with the other farm buildings. Every pasture should also have some rough tem- porary shelter, that may be boarded up so as to be made partially dark in fly time. ‘This should be suf- ficient to amply accommodate all the stock when at pasture, and should be located on the highest point of land, with sufficient egress so that stock may not in- jure one another. It will pay better than trees plant- ed for shade; as a protection against storms, and against flies in summer, is of the first importance. SECTION IV.—CATTLE BARNS. The question of barns is one of the first importance 5s ‘“HOVOUddV GNV NOILWTIINGDA INGWASVE ‘NAVA AYOLS AAU = = == = i 2 STOCK i f B 3 R : m i B J THE FARMERS’ STOCK BOOK. 241 to the stockman. If to be used for hay and grain the building should be high—not less than two full stories, besides the basement. However simple the structure, the question of height is important. The same roof space covers a high structure as is re- quired for a low one. The present improved ma- chinery for unloading and carrying hay enables all this space to be taken advantage of. In building a simple square or oblong barr, an intelligent master carpenter can make the plan, once he gets the ideas of the prospective owner as lo size and intended use. The internal arrangements are of most importance. Hence, in our illustrations of barns, we only give those most complete in every respect, and combined iu their use for a variety of purposes. On page 75 we give ove view of a complete three- story barn, with full description. We here illustrate two other views of the same barn. The description, in connection with the view on page 71, will enable any architect to fully carry out the idea, or to so modify the whole as to meet the particular wants of indivicuals. In the construction of a perfect and costly barn, it will pay to employ the services of a competent architect, but he must be one familiar with the con- struction of farm buildings. Then, after receiving the ideas of the stock master as to space, and its uses, cash outlay, etc., proposed, he can work under- standingly, and save the farmer far more than his fees. BASEMENT BARNS. In relation to barns with basements built partly into and partly outside the slope, or when the base- ment abuts against a slope, if the bank against which the barn is built has sufficient elevation so the team may be driven directly upon the second floor, it will be proper to build with reference to this. If not, do not waste money in an expensive causeway. An apparatus for elevating forage, etc., will be much more economical. A very slight bank will enable the team to be easily driven upon the first floor above the basement. In the views we give are shown the two principal yards, and also the enclosed and unenclosed basement of the barn. The northwest view, as given on page 75 shows the embankment to the floor above the basement, with facilities for lifting, storing, etc. In the engravings, the doors are all shown The suspended on rollers upon which they slide. windows are all hinged at the tops, so as to swing inward. This barn stands upon a hillside sloping east. It has three distinet floors, and the barn con- sists of a main building fifty-five by eighty feet, an east wing fifty-six feet long and thirty-one and a half feet wide; the south wing being fifty-six by thirty-five feet; the total length from north to south being one hundred and thirty-six feet. THE BASEMENT. A basement plan, a diagram of which is shown, fully explains itself. It is thus given so any onc in- tending to build a barn different in shape and con- struction may easily adapt the means at hand to his particular wants. It is figured for a building seventy- Ground Plan of Stock Barn. five by one hundred feet in size. A, is the horse stable; B, cow stable; C, C, main passage way; D, D, side passages; H, H, I, EH, standings for cattle; F, F, F, F, troughs at heads of cattle, to the stan- chions of which the cattle are tied; and the stock may be watered from the points, I’, F, F, F, by means of faucets from the water pipes running through the stables. SECTION V.—INTERNAL ARRANGEMENTS. These must depend entirely upon the particular requirements of the owner, and must be adapted to the special wants of the stock kept. Above all, the ventilation must be perfect. Cattle may stand in stanchions, but they are better tied by means of chain ties about their necks. These are now kept by all hardware stores. The floors upon which the cattle stand must be of such material that no moisture can soak in, and the depression behind them for manure must be so graduated that the excrement will not lodge on the platform on which the cattle rest. Hence the necessity of having different lengths for stock, one or two years past, and also for full-grown steers. Cows should always, of course, be kept by THE FARMERS’ STOCK BOOK. ee | Qin) Ai | GATES TO OPEN INTO YARD. BARN SHOWING = THE FARMERS’ STOCK BOOK. 248 themselves. A reference to the diagram of the base- ment of the barn will explain our meaning. SECTION VI.—CATTLE FASTENINGS. There is no doubt but that four-inch iron rings to slide upon three-inch smooth stakes are the best con- nection for cattle ties. These stakes (smooth three- inch saplings) may be three feet apart for cows and three feet three inches, or—for very large oxen— three feet six inches apart. These are sharpened to two inches at each end. Posts seven feet apart, pro- jecting three feet above ground, may be cut in one foot from the ground to receive six-inch scantling, bored at proper distances, to receive the ends of the standards upon which the rings slip. Pin the scant- ling firmly to the posts, drive the standards tight, and pin with half-inch hickory pins. Slip on the rings, lay another six-inch scantling bored similarly to the first, on top of the posts entering the standards which should be shaved at the top so they will enter easily as you proceed. Pin the upper scantling also firmly to the posts, and the whole is then ready for the ties. These ties may be made by cutting stout rope seven fect long, for large cattle, or six feet six inches for smaller cattle. Bend a four-inch loop on one end, whip the other end by binding with cord so it will not ravel. Pass the rope through the 1ing until within eight inches of the loop, and whip the two parts of the rope together as far as the loop. The cattle are then tied by passing the rope about the neck, through the loop, drawing to the right tension, so it cannot be slipped over the horrs, and making all fast, either by half hitches, or better, by making a bow knot and passing the end of the rope through the bow. Thus, cattle may reach forward into the passage for food, back up sufficiently to lie down comfortably, and also lick nearly every part of the body, and will rest much more comfortably than in stanchions. STANCHIONS. It cannot be denied, however, that by means of stanchions, cattle may be more easily fastened and unfastened, especially if they are so arranged that the whole may be released or fastened at once from the end. If the cattle reach too far forward into the passage, nail a narrow board at such a height as to obstruct them. There are many patent stanchions. Aside from the objection that they confine cattle rigidly, and with but little power of motion, they are the most econom- ical of any plan. Cattle cannot interfere with their mates on either side, and they leave their droppings in the gutter, thus saving time in cleaning and pre- venting the fouling of the standings and the cattle themselves. Many patents have from time to time been granted for improvements in stanchions, many of which were mere complications and without merit over the old fashioned cramp stanchion. A correspondent has lately shown in the Preeders (Fazette some stanchions that combine the essential features of simplicity and adaptability, the patents upon which have expired. We have reproduced the cuts and edited the matter to present the whole as object lessons that may be easily understood. They may be used, it says, without fear of infringing any private rights, since all are public property, except the last shown, and that will be during the year 1885. The views will enable any carpenter to put them up. THE £AFFORD PATENT. This expired in 1883. Our authority says: “it The Safford Stanchion. is composed of an upper and a lower horizontal stringer, into which is pivoted a vertical bar, which forms one side of the stanchion. To the bottom of this swiveled bar two horizontal pieces are securely fastened, in the outer ends of which is pivoted the swinging side of the stanchion. The upper end of THE FARMERS’ STOCK BOOK. this swinging bar vibrates within a slotted, horizon- tal projecting bar, which is rigidly secured to the swiveling side of the stanchion, as shown. The adjustable bar of the stanchion has sufficient play within the upper horizontal bar, when operated, to fasten and unfasten the cattle. When this fastening bar is shoved toward the neck of an animal, after its head is within the stanchion, the pivoted catch, shown in the illustration, falls, and the notch therein enters behind the bay and holds it firmly in place. The catch is thrown up by hand or otherwise when it is desired to release the cattle. “It will be noticed that the pivoted or swiveling motion of the vertical left-hand fastening rail of the stanchion carries with it both of the fastening rails, so that cattle can easily turn their heads around to the right or left; and when lying downit ailows them to turn the head at pleasure, and, it is said, gives them more freedom and comfort.” THE MANLEY STANCHION. This also has a pivotal movement; but the pivotal point is midway between the fastening rails. Thus the stanchion will turn as freely in one direction as GG j WW Q \ SMG Wir , \N \ \ \ \ 7 \ . \ WW \N Y ISSN ASE aw The Manley Stanchion. in the other. The pivots are formed in cross-heads at cither end of the stanchion bars, the upper end of which is elongated at one side to provide for the oscillating movement of one of the fastening bars. The end of the groove in the upper cross-head is shown in the cut,, as is also the trigger-block, hinged to the cross-head, and is so arranged that, when the left hand vibrating bar is shoved inwardly to fasten the occupant of the stanchion, the inner end of the block falls below the bar that holds itin place. In the top stringer,in which the stanchion is mounted, is a longitudinal groove—not shown—which forms a con- tinuation of a groove in the cross-head in which the adjusting bar of the stanchion slides. When it is desired to release cattle from this stanchion the cross-heads are swung into line with the supporting stringers; and so, also, that the groove in the cross- head (in which the adjusting bar slides) shall be in line with the groove in the upper stringer. By throwing up a hinged block on the stringer the ad- justing bar is released, the top of which may be then thrown outwardly through the groove in the cross- head into the groove in the upper stationary stringer, thereby keeping the whole stanchion in position ready to receive the animal when it comes in again to be fastened. THE MANN STANCHION. This device also employs the rotary principle, en- abling cattle large liberty of motion. It turns later- The Mann Stanchion. ally on journals, and is adjustable to different sized animals, whether standing or lying down. It is composed of two horizontal bars, a rigid connection bar, and a movable bar. The vertically-moving bar is hinged to the lower horizontal bar, and its upper end enters a slot formed in the upper horizontal bar. A pawl arranged in this slot serves to hold the move- able fastening bar in parallelism with the adjoining THE FARMERS’ STOCK BOOK. 245 stationary bar. By raising the pawl the fastening bar may be moved so as to admit the head of an ani- mal into the stanchion, or to remove it therefrom. The journals of the horizontal connecting bars enter bearings in the upper and lower stringers, and admit of the stanchion being revolved or turned laterally. THE LATER SAFFORD STANCHION. In 1868 Mr. Safford devised an improved stan- chion, which consists in hanging the upright parts of The Later Safford Stanchion. the stanchion loosely in the top stringer, and securing the bottom of the stanchion to the lower stringer by a rope or chain, so as to give a limited pendulum-like movement to the stanchion. This arrangement and construction results in freedom of motion, so that the stock may turn their heads from the feeding place when lying down, and does not confine their heads in an unnatural position. The vertical stan- chion rails being hung loosely, and revolving in the lower horizontal yoke, may twist to the right or left to a degree that would bring the lower yoke nearly or quite in a line with the length of the stall. A rope or chain is connected to the lower horizontal yoke at one end and to the floor at the other, to prevent too great a swinging movement of the lower ends of the stanchion rails. The whole is clearly shown in the cut. This patent expires in 1885, after which time it may be freely used. 2 SECTION VII.—THE WATER SUPPLY. Every person who keeps stock, however few in number, must be assured of a permanent and ample water supply. No animals can thrive that have to be driven a considerable distance once or twice a day, to drink out of holes cut in the ice. Cattle will drink out of stagnant pools in summer. It is not, however, good for them; and in no case should it be allowed for milch cows. The best water for stock is pure well water, unless a running stream passes through the farm. From either of these the water may be elevated by a wind-mill at the barn, so that a constant supply may be had. IMPORTANCE OF WATER. For cattle that are confined it is better that water * be led to every one by means of pipes. They should be offered water three times a day, and milch cows especially should be induced to drink plentifully. No cow can possibly be a good milker unless she be a large feeder, and however good a feeder she may be, unless supplied with large quantities of water, she cannot secrete milk largely. The same applies measurably to fattening cattle. They must have water enough to take up and hold every particle of nutriment in the food; for remember what we have already stated, food is only converted into flesh and milk by first being rendered soluble in water. Milk is nearly all water, and the flesh of animals is over seventy per cent water. CHAPTER IX. ANATOMY AND PHYSIOLOGY OF CATTLE. SECTION I.—BONES AND THEIR ECONOMY. The bones of an animal constitute the frame- work which supports the whole animal economy. The finer these are, without being fragile, the better the animal. By fineness we mean density of structure as opposed to porosity. We say a horse should have a flat leg, but the bones of the leg are really round, or nearly so. The flat appearance is given by the small bones of the leg and the back sinews. In the ox we only sce this appearance com- paratively, even in the hind legs. The fore-legs have not the flat appearance as scen in the horse. The reason is, the ox is a heavy, slug- gish animal, not requiring high speed. Hence the bones simply have to support the weight of the ox, and great sinew and firm muscular development are not needed as in the horse. SECTION Il.—-MUSCULAR DEVELOPMENT. The muscular development of the better kinds of beef cattle lies in the large distribution of succulent ee 246 THE rally lie. These are the thighs, rump, loin, middle and fore ribs and the shoulder. These are the superior parts in beef cattle. In milking breeds the shoulder is lighter and the buttocks heavier than in beef cattle. In beef breeds, the carcass, viewed longitudinally, should present the appearance of an oblong square, or rather, that of a rounded parallelogram. ‘This roundness is especially noticed in the fat Devon, while in the Shorthorn the appearance of squareness is better preserved. In milking cattle, the body, viewed from before, shows a somewhat wedge-shaped appearance, with rather large belly, great thighs and roomy udder. Practically, these are the main dif- ferences, and with a digest given further on from the works of Dickson, a practical English cattle dealer of the early part of the century, will instruct in what constitutes well-formed cattle, and which more mod- ern observation has not changed. SECTION Ill.—THE BREATHING ORGANS. The lungs of cattle are rather large for the bulk of the body. They are required to aerate much blood, for it is only through the office of the blood that the muscle, sinew, fat, bone and other parts of the ani- mal economy are built up, or kept intact. In fact, all the viscera of cattle are large, since, their natural food being grass, a large quantity must be consumed in order to lay on a large amount of flesh and fat in summer, to serve during seasons of scarcity. It is also from the lungs that in cattle much of the water of the system is expelled, hence when heated, cattle open their mouths in order to give relief to the in- creased action of the lungs, in the effort to obviate a clogging of the system. SECTION IV.—DIGESTIVE ORGANS. The digestive organs of the ox, and in fact, all ruminating animals, are complex. The ox and sheep are ruminating animals; that is, their hoofs are parted and they chew the cud. All the genus bos; including the buffalo of the Eastern hemisphere and the bison of the Western hemisphere are ruminants. The decr, antelope, elk, moose, camel and some other wild herbivorous animals are also ruminants. All such animals in feeding, simply gather the food and swallow it, without further chewing than to moisten it and gather it into masses. All these ani- mals have four stomachs. The food passes into the first stomach; here it is further moistened; is thence passed into the second stomach, where it receives FARMERS’ SLOCGkx BOOE, flesh in those parts where the thickest muscles natu- | still further moisture, and is worked and rolled into balls. It is then raised and rechewed. This is called chewing the cud, or rumination. Again being swallowed, it now passes into the third stomach, where it is prepared for final digestion in the fourth or last stomach; and from thence it is passed into the bowels, whence all those soluble portions neces- sary for nutrition are separated and passed to every part of the system, where it is incorporated with, and in fact becomes blood. ‘The blood, therefore, in all animals, is the direct means of nutrition. In all animals which chew the cud, cessation of rumina- tion—called loss of the cud —indicates loss of health, just as loss of appetite does in other animals. DIGESTIVE ORGANS OF THE OX. In order to present this clearly we illustrate the digestive organs, accurately figured. In the sucking calf the organs here shown largest, are smallest, for the reason that the calf does not ruminate until it begins to eat solid food, and the milk passes directly into the true digestive stomach. As the calf in- creases in age the abomasum, or fourth stomach, grows relatively less and less while the others in- crease in size relatively until at length their relative size is as figured below: Digestive Organs of the Ox. a, the Rumen, or paunch. b, Reticulum, or second stomach; sometimes called honeycomb. c, Omasum, or third stomach; sometimes called manyplies. d, Abomasum, rennet, or true digestive stomach. THE e, Esophagus, or gullet. f, Pylorus, or entrance to the intestines. SECTION V.—ANATOMY AND PHYSIOLOGY BY POINTS. This we give from the experience of the best En- glish authorities (sifted down) for the reason that they have been careful observers, dealing in mat- ters applicable to all breeds used for beef. First we quote from Youatt, who was not only a scientific man, but keen, careful and accurate. All cattle intended for beef, says our authority, should be wide and of deep girth about the heart and lungs; and not only about these, but about the whole of the ribs must we have both depth and roundness; the hooped as well as the deep barrel is essential. The breast should also be ribbed home; there should be little space between the ribs and the hips. This is indis- pensable in the fattening ox, but a largeness and drooping of the belly is excusable in the cow. It leaves room for the udder, and if it is also accom- panied by swelling milk-veins, it generally indicates her value in the dairy. This roundness and depth of the barrel, however, is most advantageous in proportion as it is found behind the point of the elbow, more than between the shoulders and legs; or low down between the legs, than upward toward the withers; for it diminishes the heaviness before, and the comparative bulk of the coarser parts of the animal, which is always a very great consideration. The loins should be wide, for these are the prime parts; they should seem to extend far along the back; and although the belly should not hang down, the flanks should be round and deep, the hips large, without being ragged, round rather than wide, and present, when handled, plenty of muscle and fat; the thighs full and long, and when viewed from behind, close together; the legs short, for there is almost an inseparable connection between length of leg and lightness of carcass, and shortness of leg and pro- pensity to fatten. The bones of the legs and of the frame generally should be small, but not too small; small enough for the well-known accompaniment, a propensity to fatten; small enough to please the consumer, but not so small as to indicate delicacy of constitution and liability to disease. Finally, the hide, the most important thing of all, should be thin, but not so thin as to indicate that the animal can endure no hardships, movable, mellow, but not too loose, and particularly well covered with fine and soft hair. FARMEHRS’ STOCK BOOK. MR. JAMES DICKSON ON POINTS, Were an ox of fine symmetry and high condition placed before a person not a judge of live stock, his opinion of its excellences would be derived from a very limited view, and consequently from only a few of its qualities. He might observe and admire the beautiful outline of its figure, for that would strike the most casual observer. He might be pleased with the tint of its colors, the plumpness of its body, and the smoothness and glossiness of its skin. He might be even delighted with the gentle and complacent expression of its countenance; all these properties he might judge of by the eye alone. On touching the animal with the hand, he could feel the softness of its body, occasioned by the fatness of the flesh. But no man not a judge could rightly criti- cise the properties of an ox farther. He could not possibly discover without tuition those properties which had chiefly conduced to produce the high con- dition in which he saw the ox. He would hardly believe that a judge can ascertain merely by the eye, from its general aspect, whether the ox. were in good or bad health; from the color of its skin, whether it were of a pure or cross breed; from the expression of its countenance, whether it were a quiet feeder; and from the nature of its flesh, whether it had arrived at maturity. The discoveries made by the hand of a judge might even stagger his belief. He could scarcely conceive that the hand can feel a hidden property. The touch, which of all tests is the most surely indicative of fine quality of flesh and of dis- position to fatten, can find whether that flesh is of the most valuable lind; and it can foretell the prob- able abundance of fat in the interior of the carcass. In short, a judge alone can discriminate between the relative values of the different points, or appreciate the aggregate value of all the points of an ox. JUDGING BY POINTS. “Points” are the parts of an ox by which it is judged. The first point to be ascertained in examin- ing an ox, is the purity of its breed, whatever that may be; for that will give the degree of the disposi- tion.to fatten of the individuals of that breed, The purity of the breed may be ascertained from several marks, the color or colors of the skin of a pure breed of cattle, whatever those colors are, are always defi- nite. The color of the bald skin on the nose and round the eyes, in a pure breed, is always definite, and without spots. This last is an essential point. 248 THE FARMERS’ jd DONORS 9 SOKO FE When horns exist, they should be smooth, small, tapering, and sharp-pointed, long or short, according to the breed, and of a white color throughout in some breeds, and tipped with lack in others. The shape of the horn is a less essential point than the color. Applying these.remarks on the different breeds in Scotland, as illustrations of the point which we have been considering, we have the definite colors of white and red in the Shorthorns. The color is either entirely white or entirely red, or the one or the other predominates in their mixture. The skin on the nose and around the eyes is uniformly of a rich cream color. The Ayrshire breed, in its purity, is also distinguished by the red and white color of the skin, but always mixed, and the mixture consists of spots of greater or smaller size not blended together. The color of the skin on the nose and around the eye is not definite, but generally black or cream colored. In other points, these two celebrated breeds differ from one another more than in the characters which I have just described. In the West Highland, Angus, and Galloway breeds, the color of the skin of the nose and around the eyes is indicative of the pure blood of black colored cattle, but a cream colored nose may frequently be observed amongst the other colors of skin. The characters above given will certainly apply to the purity of the blood in the Shorthorn and Ayrshire breeds, if not to the West Highlanders. THE CARCASS. The second point to be ascertained in an ox is the form of its carcass. It is found that the nearer the section of the carcass of a fat ox, taken longitudinally vertical, transversely vertical, and horizontally, approaches to the figure of a parallelo- gram, the greater quantity of flesh willit carry within the same measurement. That the carcass may fill up the parallelogram as well as its rounded form is capable of filling up a right-angled figure, it should possess the following configuration: The back should be straight from the top of the shoulder to the tail. The tail should fall perpendicularly from the line of the back. The buttocks and twist should be well filled out. The brisket should project to a line dropped from the middle of theneck. The belly should be straight longitudinally, and round later- ally, and filled at the flanks. The ribs should be round, and should project horizontally, and at right angles to the back. The hooks should be wide and flat; and the rump from the tail to the hooks, should also be filled and well filled. The quarter from the edge-bone to the hook should be long. The loin bones should be long, broad and flat, and well filled; but the space betwixt the hooks and the short ribs should be rather short and well arched over, with a thickness of beef between the hooks. A long hollow from the hooks to the short ribs indicates a weak constitution and an indifferent thriver. From the loin to the shoulder-blade should be nearly of ore breadth, and from thence it should taper a little to the front of the shoulder. The neck-vein should be well filled forward to complete the line from the neck to the brisket. The covering on the shoulder-blade should be as full out as the buttocks. The middle ribs should be well filled, to complete the line from the shoulders to the buttocks along the projection of the outside of the ribs; these constitute all the puints which are essential to a fat ox. JUDGING A LEAN OX. A round, thick bone indicates both a slow feeder and an inferior description of flesh. A flat bone, when seen on a side view, and narrow when viewed either from behind or before the animal, indicates the opposite properties of a round bone. The whole bones in the carcass should bear a small proportion in bulk and weight to the flesh, the bones being only required as a support to the flesh. The texture of the bone should be small-grained and hard. The bones of the head should be fine and clean, and only covered with skin and muscle, and not with lumps of fat and flesh, which always give a heavy-headed, dull appearance to an ox. The fore-arm and hock should also be clean and full of muscle, to endure traveling. Large joints indicate bad feeders. The neck of an ox should be contrary to that of the sheep, small from the back of the head to the middle of the neck. A full, clear, and prominent eye is another point to be considered, because it is a nice indication of good breeding. Itis always attendant on fine bone; the expression of the eye is an excellent index of many properties in the ox. A dull, heavy eye clearly in- dicates a slow feeder. A rolling eye, showing much white, is expressive of a restless, capricious disposi- tion, which is incompatible with quiet feeding. A calm, complacent expression of eye and face is strongly indicative of a sweet and patient disposition, and of course kindly feeding. The eye is frequently a faithful index of the state of health. A cheerful, THE FARMERS’ STockk Book. 249 clear eye accompanies good health; a constantly dull one proves the probable existence of some internal lingering disease; the dullness of eye, however, aris- ing from internal disease is quite different in character from a natural or constitutional phlegmatic dullness. THE SKIN. The state of the skin is the next point to be ascer- tained; the skin affords what is technically and em- phatically called the touch—a criterion second to none in judging of the feeding properties of an ox. Tho touch may be good or bad, fine or harsh, or, as it is often termed, hard or mellow. A thick, firm skin, which is generally covered with thick set, hard, short hair, always touches hard, and indicates a bad feeder. A thin, meager, papery skin, covered with thin, silky hair, being the opposite of the one just described, does not, however, afford good touch. Such skin is indicative of weakness of constitution, though of good feeding properties. A perfect touch will be found with a thick, loose skin, floating, as it were, on a layer of soft fat, yielding to the least press- ure, and springing back to the finger like a piece of soft, thick chamois leather, and covered with thick, glossy, soft hair. moss, and hence such a skin is not unfrequenitly styled “mossy.” A knowledge of touch can only be acquired by long practice; but after having acquired it, itis of itself a sufficient means of judging of the feeding quality of an ox, because, when present, the properties of symmetrical form, fine bone, sweet dis- position, and purity of blood are the general accom- paniments. THE GENERAL APPEARANCE. There are other and important considerations in forming a thorough judgment of the ox. The head should be small, and set on the neck as if easily car- ried by the animal; this shows the animal to advan- tage in the market. The face long from the eyes to the point of the nose. The skull broad across the eyes, contracted a little above them, but tapering considerably below them to the nose. The muzzle fine and small; the nostrils capacious; the ears large, a little erect, and transparent; the neck short and light. A droop of the neck from the top of the shoulder to the head indicates a weakness of con- stitution, arising frequently from breeding too near akin. The legs below the knees should be rather short than long, and clean made; stand where they apparently bear the weight of the body most easily, It is not unlike a bed of fine, soft’ and wide asunder. ‘The tail rather thick than other- wise, as that indicates a strong spine, and a good weigher. It should be provided with a large tuft of long hair. DISTRIBUTION OF THE FLESH. The position of the flesh is important. The fore and middle ribs, the joins and the rump, or hook-bone, are of the finest quality, and are generally used for roasts and steaks; consequently the ox which carries the largest quantity of beef on these points is the most valuable. Flesh of fine quality is actu- ally of a finer texture than coarse flesh. The other desirable objects in a fat ox are a full twist, lining the division between the hams called “the closing” with a thick layer of fat, a thick flank, and a full neck bend; these generally indicate internal tallow. The last points generally covered with fat are the point of the shoulder-joint and the top of the shoulder; if these parts are, therefore, felt to be well covered, the other and better parts of the animal may be con- sidered ripe. It is proper, in judging of the weight of a fat ox, to view his gait while walking toward you, which will, if the ox has been well fed, be ac- companied with a heavy, roiling tread on the ground. SECTION VII.—TEETH AND THE AGE OF CATTLE. The age of cattle may be accurately determined by the teeth up to the age of eight years, but the wear will be more on gritty pastures than on clayey ones. We state the appearance of the teeth as seen until the age of fifteen years, yet cattle are not kept longer than from four to six years old, except in the case of cows, and these not longer than eight years, unless valuable as breeders or as extra milkers. JUDGING BY THE TEETH. A calf, when first born, has usually two front teeth, or they will appear in a day or two after birth, In a fortnight he will have four, in three weeks six, and at the end of a month eight. After this, these milk-teeth, as they are called, gradually wear and fall out, and are replaced by the second and perma- nent teeth. At two years old the two middle teeth are re- placed; the next year there will be four new teeth in all; at four years there are six permanent teeth, and at five the whole eight are replaced. The milk teetl do not always fall out, but are sometimes pushed back by the second set; and in this case they should be removed with an instrument, as they impede mastication and irritate the mouth. THE FARMERS’ STOCK BOOK. After six years old the edges of the teeth begin to wear flat, and as they wear off the root of the tooth is pushed up in the socket, and the width of the teethis diminished, leaving interstices between them; this begins in the middle teeth and extends gradually to the corners. At ten years old the four middle teeth are consid- erably diminished and the mark worn out of them. After fifteen years of age few cows can keep them- selves in condition by pasturing. JUDGING BY THE HORNS. Cattle have rings at the root of their horns, by which the age may also be known. The first ring appears at three years of age, and a new one is formed between it and the skull every year after. But this mode of ascertaining the age is not so sure as by the teeth, deception being much easier by filing off the rings. SECTION VII. —FLESH POINTS OF THE OX ILLUSTRATED. The carcass of a steer may be represented as in the diagram, as may be seen on referring to the num- bers. moni e Ox. HIND-QUARTER. FORE-QUARTER. . Middle rib. . Chuck rib. . Brisket. . Leg-of-mutton piece. 3. Clodand st’k’g and n’k. . Shin. 5 WES . Loin. . Rump. . Edge or adze-bone. Buttock. Hock. . Thick flank. . Thin flank. . Fore-rib. DAAHTEWHYE The relative value of these different pieces may be stated thus: Their current value, namely, when the rumps, loins and fore-ribs of a fine ox fetch 16 cents a pound, the thick flank, buttock and middle rib will fetch 12; theitch or adze-bone, thin flank, chuck rib, brisket and leg-of-mutton piece, 10; the clod and sticking and neck, 6; cents a pound. ESTIMATING FLESH POINTS. and the legs and shins, 4 The ox or cow that will produce the most flesh in those parts numbered 1, 2, 8, 3, 4, 9, 6, 7 and 11— is the most profitable. To do this the ox must have a thick, soft coat of hair, a rather thick but mel- low hide, a head rather long than broad, the bones fine. The tail may be rather thick at the setting on, but it should taper down small and carry a good brush at the end. The horns, dense and ta- pering to the points denotes a fine, strong bone. The ribs should be well sprung, for this gives ample room for the heart, lungs, liver and digestive organs, and hence insures good feeding capacity and strong digestion. This also insures thick meat over 1, 8, 9, 6, 7 and 11, and plenty of meat carried in these points ensures thick flesh in 2, 38 and 4, and should give from 55 to 65 pounds of meat to 100 pounds live weight. Cows and heifers give less of valuable meat and more fat than steers, and this accounts for the higher price paid by butchers for steers than cows. They cut more.profitably. The grade steer, ‘‘ Scratch,” page 236, may.serve as a good model. CHAPTER X. CONTAGIOUS AND EPIDEMIC DISEASES OF CATTLE. SECTION I.—CONTAGIOUS PLEURO- PNEUMONIA. This terrible disease of cattle, and one for which no cure is yet known, and which from the insidious, lasting and virulent nature of the infection, once generally established over a country has not yet been known to be eradicated, has been twice introduced into some seaboard States of the Union. KILL AND BURY. Once it has attacked a herd there is only one course to pursue; to promptly kill and bury with quick lime, deep down in the earth, the dead ani- mals, including every part, being careful to slash the hide, that no one may dig it up for its value. ISOLATION AND DISINFECTION. The animals not known to be infected must be fully and thoroughly isolated from the rest of the herd and from all other cattle, for at least three mouths from the time of the removal of the last animalinfected. Everything about the barn, stable, 2 Ob = @ SD or place where the stock have been kept must be thoroughly disinfected, and all substances not of con- siderable value, including clothing, is better burned. No person supposed to have been with the infected herd must approach the supposedly well ones without the most complete disinfection, repeated after each visit to the sick animals. So fearful has the con- tagion been in Great Britain, and so fatal to property, that the government, through proper officers, imme- diately kill infected animals where found, and quar- antine all others of the herd. GOVERNMENT INTERVENTION. The same plan is less completely used in those States east of the Alleghenies in the treatment of this pestilence. Fortunately the disease has not yet appeared west of the Alleghenies. It will be only a question of time when it will do so, unless the general government shall adopt the most stringent measures to prevent it. Once introduced to the herds of the West, the whole United States will become infected, and hundreds of millions of dollars will not cover the loss inflicted upon the cattle interest of the country. SECTION Il.—HOW TO KNOW PLEURO-PNEUMONIA. Often a correct diagnosis is difficult, even by the best veterinary surgeons, until the fatal symptoms are pronounced. That every reader of this work may get at important facts connected with the dis- easc, in case it may ever come to be suspected in his or a contiguous neighborhood, we embody important facts and symptoms in connection with the disease. APPEARANCE OF INFECTED ANIMALS. From the report of the commission appointed to diagnose the disease in New York State, we con- dense the following symptoms: At first the animal appears dejected, and, when in the field, separates itself from its fellows, often get- ting behind a wall, hedge or other shelter to keep out of the wind. As the disease progresses, it becomes uneasy, loses its appetite, and ceases to chew the cud; the eyes appear dull, the head is lowered, the nose stuck forward, the nostrils expanded, and the herns and skin are warmer than common. With failure of the appetite, thirst may continue and in- crease. In cows, the milk falls off either gradually or altogether. It is seldom that the first progress of the disease attracts much notice until the animal stops cating. Cough, although often accompanying FARM HRS’ STOCK BOOK. 251 the disease, is by no means a constant symptom. When, however, the pleura or lining membrane of the windpipe or the bronchial tubes become inflamed, loud and harsh coughing is a never-failing symptom. Pressure between the ribs and along the spine causes the animal to wince. The breath grows warmer and often fetid, the danger rapidly increasing. The ani- mal will often press the muzzle hard against the partition, as if for support, will breathe with great difficulty, and soon dies. The progressive symptoms vary greatly in different animals, but the cough is the keynote of the disease, and appears in all. DIAGNOSIS OF PROF. LAW. Dr. Law, of Cornell University, New York, one of the cattle commission of the United States, and a veterinary surgeon of celebrity, and who has had much actual intercourse with this disease, gives both stages of symptoms. They are of sufficient importance to repeat. In the insidious (slow) incubation, for some days, and frequently for a fortnight, a month or more, aslight cough is heard at rare intervals. It may be heard only when the animal first rises, when it leaves the stable, or when it drinks cold water, and hence attracts little or no attention. The cough is usually small, weak, short and husky, but some- what painful and attended by some arching of the back, an extension of the head upon the neck, and protrusion of the tongue. This may continue for weeks without noticeable deviations from the natural temperature, pulse, or breathing, and without im- pairment of appetite, rumination or coat. The lungs are as resonant to percussion as in health, and auscultation (placing the ear next the lungs) detects slight changes only, perhaps an unduly loud blowing sound behind the middle of the shoulder, or an oc- casional slight mucus rattle, or a transient wheeze. PRONOUNCED SYMPTOMS. As the disease advances the animal becomes dull, more sluggish than natural, does not keep constantly with the herd, but may be found lying alone; breathes more quickly twenty to thirty times per minute in place of ten or fifteen, and retracts the margins of the nostrils more than formerly, the hair, especially along the neck, shoulders and back, stands erect and dry; the muzzle has intervals of dryness, and the milk is diminished. The eye loses somewhat of its prominence and luster, the eyelids and ears and the limbs arc hot or alternately hot 252 THE PrARM HRS’ SLOG BOOK, and cold. By this time the temperature is usually raised from 103° F., in the slightest or most tardy cases, to 105° and upward to 108° in the more acute and severe. Auscultation and percussion also now reveal decided changes in the lung tissue. The ear applied over the (liseased portions detects in some cases a Giminution of the natural soft-breathing murmur, or it may be a fine crepitation, which has been likened to the noise produced by rubbing a tuft of hair between finger and thumb close to the ear. Where this exists it is usually only at the margin of the diseased area, while in the center the natural soft murmur is entirely lost. In other cases a loud blowing sound is heard over the diseased lung, which, though itself impervious to air and producing no respiratory murmur, is in its firm, solid condition a better conductor of sound and conveys to the ear the noise produced in the larger air tubes. TESTS BY PERCUSSION. Percussion is effected by a series of taps of varying force delivered with the tips of the fingers of the right hand on the back of the middle finger of the left firmly pressed on the side of the chest. Over all parts of the healthy lung this draws out a clear resonance, but over the diseased portions the sound elicited is dull, as if the percussion were made over the solid muscles of the neck or thigh. All gradations are met with as the lung is more or less consolidated, and conclusions are to be drawn accordingly. In other cases we hear on auscultation the loud, harsh, rasping sound of bronchitis, with dry, thickened, and rigid membranes of the air-tubes, or the soft, coarse mucous rattle of the same disease when there is abundant liquid exudation, and the bursting of bubbles in the air passages. In others there is a low, soft, rubbing sound, usually in jerks, when the chest is being filled or emptied. This is the friction between the dry, inflamed membrane covering the lungs and that covering the side of the chest, and is heard at an early stage of the disease, but neither at its earliest or its latest stage. Later there may be dullness on percussion, up to a given level on one or both sides of the chest implying accumulations of liquid in the cavity, or there is a superficial dullness on percussion, and muffling of the natural breathing sound. with a very slight, sometimes almost inaudible, creaking, duc to the ex- istence of false membranes—solidified exudations—on | the surface of the lung or connecting it to the inner side of the ribs. Peculiar sounds are sometimes heard, as wheezing, in connection with the superven- tion of emphysema and others which it is needless to mention here. In lean patients pressure of the tips of the fingers in the intervals between the ribs will detect less movement over the diseased and con- solidated lung than on the opposite side of the chest where the lung is still sound. SECTION III.—VIOLENT SYMPTOMS OF PLEURO-PNEUMONIA. The more violent forms of this disease, or, as it manifests itself during hot weather, are: The breath- ing becomes short, rapid and labored, and each ex- pivation is accompanied by a deep moan or grunt, audible at some distance from the animal. The nos- tvils, and even the corners of the mouth, are strongly retracted. The animal stands most of its time, and in some cases without intermission, its forelegs apart, elbows turned out and shoulder-blades and arm-bones rapidly losing their covering of flesh, standing out from the sides of the chest so that their outlines can be plainly seen. The head is extended on the neck, the eyes prominent and glassy, the muzzle dry, a clear or frothy liquid distills from the nose and mouth, the back is slightly raised, and this, together with the spaces between the ribs and the re- gion of the breast-bone, are very sensitive to pinch- ing, the secretion of milk is entirely arrested, the skin becomes harsh, tightly adherent to the parts beneath and covered with scurf, the arrest of di- gcstion is shown by the entire want of appetite and rumination, severe or fatal bloating, and later by a profuse watery diarrhoea, in which the food is passed in an undigested condition. If the effusion into the lungs or chest is very exten- sive, the pallor of the mouth, eyelids, vulva and skin betrays the weak, bloodless condition, the tongue is furred and the breath of a heavy, feverish, mawk- ish odor, but rarely fetid; abortion is a common re- sult in pregnant cows. During the summer the dis- easc shows its greatest violence, and it is then that its mortality is not only high, but early. The great prostration attendant on the enormous effusion into the organs of the chest, the impairment of breathing and the impairment or suspension of the vital func- tions in general, causes death in a very few days. In other cases the animals die early from distension of the paunch with gas, while in still others the profuse ‘_— THE FARMERS’ STOCK BOOK. 2538 scouring helps to speedily wear out the vital powers. WHAT TO DO. As we have stated if the case is clearly pleurc- pneumonia (lung plague) in its contagious form, kill and bury. In mild cases, or in the first stages of the discase, Dr. Gamee, the well-known English veterinary surgeon, advises for an ox daily doses of sulphate of iron, linseed and anise-seed of each from one-half to one drachm, the whole to be well mixed and given in bran. The food throughout the disease should be light and nutritious. In the second stage give copious warm water in- jections, and, as a stimulant two or three times a day, one-half ounce carbonate of ammonia and one quart linseed oil. For the cough and debility during convalescence the following tonic, to be given daily, is advised: Oxide of magnesia, one-quarter ounce; iron filings, very fine, one-half ounce; tincture of gentian, one and a balf ounces; rain water, one pint. The cheapest and the most humane way is to kill every animal infected. Authorities all agree that with both lungs affected there is no hope of recovery, and the infection from an animal with one lung, or one lobe of a lung infected, is as deadly as though both of them were quite dead. PREVENTING THE SPREAD. In conclusion, it should only be necessary to add: The disease having appeared in your section of country, or if you suspect its existence in animals brought from a distance, have them examined by a duly qualified veterinary surgeon or report to the proper State authorities at once, and in the mean- time isolate every suspected animal and keep them in quarantine until the surgeon has passed upon them. SECTION V.—TEXAS (SPLENIC) FEVER. Texas, or to call it by its true name, splenic fever is never found outside the track of droves of Texas cattle, or where there could have been no contact with Texas cattle. It can only be communicated by Texas cattle during their first season North, and the conta- gion is destroyed by the first general frosts of au- tumn, not to reappear again unless Texas cattle are again brought into the neighborhood. Native cattle contracting the disease do not communicate it to others; at least there is no well-autnenticated evi- dence that such is the case. In its mortality it is fully as fatal as the lung plague, ninety animals in a hundred dying, and remedial means, except in the earlier stages, proving of but little use. THE SYMPTOMS OF SPLENIC FEVER. One of the marked symptoms of Texas fever is a greatly accelerated pulse, from forty beats in a minute, the average for healthy oxen and cows, sometimes as high as one hundred and twenty beats in a minute. Another symp- tom is a decided increase of the animal tempera- ture after the fever is fully developed; but this is generally preceded by a chill. The excretions from the intestines and bladder are diminished in quantity and usually high-colored or bloody; the secretion of milk is nearly suspended. A yellow mucus is dis- charged from the mouth and nostrils, the animal has a dejected look, hollow flanks, and arched back, an unsteady gait and arough coat. Many of these symptoms are also common to other cattle diseases. There is no evidence of disease of the lungs or air passages; but little that is unnatural can be found in the first three stomachs; the fourth stomach usually shows congestion, and the intestines are still more engorged and blood stained. ‘The liver is not often materially affected, but the gall bladder is almost always filled with dark-colored and thickened bile. The spleen is always enlarged; in health it weighs in mature animals from one pound to a pound and a half, while in cattle that die of Texas fever it some- times weighs as much as eight pounds. The kidneys are congested and their secretion in the bladder is bloody or blood-stained. The organs principally affected are the fourth stom- ach, the spleen, and the bowels, and the period cf in- cubation varies from four to six weeks. There is slight fever, dullness, drooping of the head, glassy and watery eyes, arched back, loss of appetite, cough, trembling, increased heat of the system, the urine becomes highly colored, and then very dark, the mouth and rectum become a dark red or copper color, the dung is hard, and sometimes coated with blood. The animal continues to get worse and worse, and at lergth dies in a stupor or convulsions. Treatment has not been found effectual. If taken early, and the animal removed to a clean pasture, it is rccom- mended to give them two or three times a day one- half ounce chlorate of potash, one ounce tincture of chloride of iron, in a quart of water, and if there is 254. THE FARMERS’ STOCK BOOK. much weakness, to stimulate the system freely with whisky. As soon as the animal begins to mend, light and nourishing food should be allowed, and the fol- lowing tonic twiceaday: One-half ounce of sulphate of iron and one ounce of tincture of ginger, in a quart of water. Prof. Gamgee, who made an exhaustive examina- tion of Texas fever for the United States government, upon the outbreak of the disease in the West in 1868, advises shelter, friction of the limbs, the bow- els to be moved by injections and ounce doses of laudanum during the first few days, to be followed by stimulants of one-half ounce of sulphuric ether, four ounces of solution of acetate of ammonia, given in a quart of linseed tea or water, three times a day. But the disease, where introduced by Texas cattle, is so deadly that little can be done, once it makes its ap- pearance, except to prevent its spread. SECTION V.—ABORTION IN COWS. Abortion in cows, once it occurs, is often thereaf- ~ ter to be looked for at about the same period of gesta- tion. It is caused by a number of natural causes, as smutty hay or grain; hot, confined stables; violent usage and especially violent blows by brutal stable- men; by slipping on ice or falling on frozen ground; by purging, by the use of stimulating condimental food, by teasing of the bull and especially from sym- pathetic action from one cow to another. THE SYMPTOMS. Watch for loss of appetite, partial or totally ceasing to chew their cud, listlessness, an inclination to lie down, unwillingness to move, weakness, and dimi- nution in the flow of milk. Later the animal will moan, and give other signs of distress, until the diffi- cultyis removed. If the cow is restless, refuses food, paws the floor, rests her head with a tired action on the manger, and especially if there be a glairy discharge from the vagina remove her at once from all other cows. The foetus and attachments being expelled sprin- kle all with carbolic acid or cover with quick lime, and bury deeply. Keep the vagina of the cow cleansed with dilute chloride of lime water and give nourish- ing food as soon as the animal will eat. livery part of the stable must be thoroughly fumi- gated, and every part that has come in contact with the excretions of the cow must be washed with pure carbolic acid, one part, to fifty of water; and after- ward whitewash. A cow once having aborted it is better to fatten her for the butcher unless she be more than ordinarily valuable. THE RULE IN CONTAGIOUS DISEASES. If a disease is suspected to be contagious isolate the animal and communicate with a veterinary sur- geon at once. Abortion may be successfully treated byanyfarmer. The other contagious diseases named are not successfully treated by the best veterinary surgeons, hence the advice is to kill, bury deeply and thoroughly fumigate, and disinfect otherwise, every place that may have been contaminated. SECTION VI.—9OTHER CONTAGIOUS DISEASES. The other contagious diseases of cattle specially worthy of mention here are rinderpest and foot and mouth disease. Rinderpest is a most dreaded disease, known from time immemorial on the conti- nents of EHurope and Asia, but never yet in America. (The late so-called outbreak in Kansas was not foot and mouth disease, but ergotism, deadly, but not true foot and mouth disease.) It is one of the most virulently contagious diseases that has ever de- vastated cattle. RINDERPEST. Rinderpest is a contagious typhoid fever, the germs of which remain vital for some time in the clothes of persons, any offal manure or litter of any kind, the clothes of persons connected with the cattle, and even the dogs of the farm, rats, mice, and even game animals. Fortunately we have never had this disease introduced into the United States, state- ments to the contrary notwithstanding. The death rate in herds attacked is from sixty even up to ninety-five, and no remedies have been found ayail- ing. The fact that we have never imported this dis- ease is probably due to the fact that it has never ap- peared in Great Britain of late years. Since we have imported cattle largely from Europe the various countries have used the most stringent means to pre- vent its beimg re-established. EPIZOOTIC APHTHA, OR FOOT AND MOUTH DISEASE. This is another disease that, although introduced not long since on our seaboard, was eradicated. It may be as easily introduccd again, and if it becomes once disseminated it will be difficult to eradizate, since it attacks sheep and swine as well as catile. For this reason a pretty full description of the symp- toms as well as the curative measures will be nec- essary. In this and other cattle diseases treated of THE FARMERS’ STOCK BOOK. we follow Clater’s English work as an authority on the animal is convalescent. This is the course of the subject of diseases of cattle. SYMPTOMS OF VESICULAR APHTHA OR FOOT AND MOUTH | | tion to the ordinary signs already observed, the sur- DISEASE. The early signs are a shivering fit, succeeded by slight dullness, staring coat, husky cough, elevated | temperature, with increased frequency and hardness of pulse. If the animal is in the pasture it will, . in all probabiiity, be found away from the compun- ions. ‘The appe- tite is capricious, tenderness is evinced upon pres- sure over the back and loins; febrile signs are present, and an increased flow of saliva takes place, which becomes ropy from an admix- ture with mucous; and an uneusiness is evinced by frequent movement of the jaws. If the mouth be examined yesicles will be observed on the tongue and membrane generally. These vary in size froma ey tit Appearance in the Foot and Mouth Disease. pea to half a crown, and in a few hours burst their contents with an admixture of blood, giving color and consistence to an aggravated flow of saliva, while the raw and sensitive surfaces cause great pain and smacking of the lips. In some instances the feet are attacked, and this may occur before any signs of disorder appear in the mouth, or not be ob- served except in conjunction with or until that po- riod has passed. When vesicles form on the coronets and between the digits, great pain and swelling ac- company the disorder; the animal kicks or shakes the feet when made to walk, or lies persistently and suffers for a time from acute fever. The vesicles soon burst and discharge their contents, and the various surfaces are possessed of an increased sensi- tiveness, while severe lameness adds greatly to the embarrassment. In ordinary cases the raw surfaces are speedily covered by epithelium, their sensitiveness rapidly de- creases, the lameness and flow of saliva gradually disappears, the pulse becomes slower, fuller, and softer, breathing regular, temperature gradually falls to the standard of health, the appetite returns, and general functions restored, except, perhaps, the milk, which frequently suffers permanent diminution; and from the tenth to the fifteenth day after the attack common cases: now to notice the aggravated forms. Milch cows frequently suffer violently. In addi- faces of the teats and udder are involved in the vesic- war eruption; the gland within is also affected by the animal poison, and is hot, tender, and swollen. In the process of milking, or through the sucking of the calf, the vesicles are burst, raw surfaces are ex- posed, and the operations prove a source of irritation which the animal resolutely endeavors to avoid. This leads to a retention of milk within the udder, and it becomes an additional cause of irritation, and even inflammation. In common with the ordinary febrile signs, pain and agony, consequent upon the disease, located in the mouth and feet, the lungs are apt to become congested, breath foetid, eyes blood- shot; sloughing of parts within the mouth, and even on the lips and within the nasal passages, occurs, and blood is mixed with the discharges; abscesses form in the udder, sloughing occurs also there, or portions of the secreting parts are destroyed by the deposition of lymph, becoming what is termed “a blind quarter.” In other instances mortification takes place, and the part comes away. The feet suffer no less: swelling, inflammation, sloughing, etc., proceed, and expose the bones, ete., beneath, while all attempts at reparation are slow and abort- ive. During the development of these states the animal loses condition rapidly; the assimilative organs are more or less involved, and nutritive material is no longer passed into the blood; it there- fore becomes thin and watery, and, in consequence, the heart-beats are heard as unusual sounds at some distance from the side of the sufferer. The pulse is rapid, small and feeble; it at length grows indistinct and imperceptible, and a condition of hectic is estab- lished, the animal suffering from diarrhea, and often suddenly dies at periods varying from one to two or three weeks from the attack. Young animals drawing their nourishment from the teat suffer acutely from the disease attacking the mouth, fauces, gullet, and digestive canal throughout. They then can take no food, and weakness becomes excessive. Colicky pains with diarrhea and violent straining are the prominent signs, in addition to the eruption in the mouth and upon the feet, from which the little creature succumbs in a few hours. Under these cireumstances milk supplied to other animals THE PARMERS’ STOCK BOOK, should, if possible, be boiled, by which its pernicious properties will be destroyed. TREATMENT. In the simple eruptive form, as soon as the yesi- cles are observed, let each receive a drench composed as follows: Take of Epsom Salts, 8 oz. Ginger and Gentian powdered, of each, 2 oz. Mix these with one-half pound of treacle and a quart of strong ale, and give to a large cow, etc.; three-fourths or one-half may be given to lesser ani- mals and year-olds; one-third for calves up to eight or ten months; and one-fourth for sheep. This is of great consequence: large doses must be avoided, as purgation cannot be endured. The mouth is to be washed twice daily with the mixture thus arranged : Take of Alum in fine powder, 1 oz. Tincture of Myrrh, 1 fluid oz. Water, 1 qt. It is a good plan to open the vesicles as soon as possible with the knife or lancet, by which the heal- ing action is more actively promoted, and greater benefit derived from the application. If matter forms in the neighborhood of the hoof, all detached portions should be carefully removed, and the parts dressed daily with a mixture com- pounded after the following arrangement: 2 OZ. 1 oz. Take of Tincture of Myrrh, Butter of Antimony, Mix, and apply to each sore by means of a feather, or piece of tow placed upon a stick. In the hands of the practitioner various compounds are improvised with the mineral acids, metallic astringent salts, etc. ‘If weakness supervenes, diffusible stimulants, as ammonia, brandy, etc., must be given, in which a little ginger and gentian should be placed. When febrile symptoms prevail, small doses of the sul- phate or nitrate of potash are usefully combined with tonics, in the following proportions: Take of Sulphate or Nitrate of Potash, 4 oz. Sulphate of Iron, 2 drs. Ginger, 4 OZ. Gentian, 4 OZ. Mix, and give daily, or morning and evening, ac- cording to circumstances, in porter or ale. Promote the maturing of abscesses by hot water, poultices, blisters, ete.; keep all suppurating surfaces clean, and apply such dressings as are here given: Take of Chloride of Zine, 2 drs. Tincture of Myrrh, 1 02 Water, 1 pt. or, Take of Crystallized Carbolic Acid, 4 oz. Glycerine, 6 0z Dissolve, and add Tincture of Myrrh, i 0Z. Water, 1 pt. or, Take of Solution of Permanganate of Potash or Condy’s Fluid, a teacupful. Water, 1 qt. This must be compounded as required, and is use- ful for destroying the smell, as well as promoting the healing action of wounds. Hither of the other for- mulas may be kept in bottles for use. As soon as the animal is able to take nourish- ment, hay-tea should be liberally provided; mashes of barley, malt, oats, with a little linseed to pro- mote the proper action of the bowels, are also of ab- solute necessity. When they can be had, green clover, grass, carrots, swedes, etc., are also yalu- able; in fact, whatever can be taken to furnish sup- port should be allowed, having due regard to nutri- tion, easy digestion, avoidance of constipation, or overloading the stomach, etc. The cleanliness and ventilation of buildings, with good beds, should especially be provided, and, in order to protect the spaces between the digits from uritation, as frequently occurs by the insinuation of straws, dirt, etc., the feet may be bound up after being dressed by rags, etc., as shown in the accompanying drawing. When the udder is affected and the abstraction of milk difficult, insert the teat-syphon in order to empty the gland without agegravat- ing the pain and inflammation by the motion consequent upon em- ploying the hands only. After- ward inject by means of a glass syringe a weak alkaline solution, such as is given below, in order to neutralize the acidity consequent upon the morbid action within: Mode of Applying Dressings Between the Hoofs. THE FARMERS’ STOCK BOOK. 257 Take of Carbonate of Soda or Potash, 4 dr. Water, 8 oz. Mix, and when dissolved the solution may be used. it is not necessary to inject a large quantity, the syringe discharged once or twice be- ing sufficient for each teat. A little practice is necessary for the operation, as the movements must be delicate, otherwise total failure results. The syringe being filled, the teat is care- fully held between the first and second fingers of the left hand, so as to turn the point and orifice toward the ope- rator. The syringe is held in the right hand between the first and second fingers, while the thumb rests upon the piston-rod in order to push it downward. ‘The point of the syr- inge is then placed lightly upon the orifice of the teat, and by pressure emptied, the fluid passing readily into the gland-ducts. If the udder is much inflamed, com- mon elder ointment with camphor may be rubbed in upon the outside. The extract of belladonna also is an effi- cient remedy. It should be thus com- Tezt Syphon. pounded: Take of extract of Belladonna, 1 oz. Hog’s Lard, 6 oz. Mix by means of a spatula on a marble slab, and anoint the parts daily, with as much friction as can be borne. Indurations may be treated afterward by iodine or mercurial ointment, as preferred. SECTION VII.—EPIDEMIC DISEASES. The principal epidemic diseases to which cattle are subject, are catarrhs, colds, and other diseases of a like nature. Malarial diseases sometimes become so rife that they are called epidemic, but they are really confined to narrow localities, and when found, stock should be at once removed to higher and dry past- ures. INFLUENZA OR CATARRH. Catarrh is an inflammation of the lining membrane of the nestrils and sinuses of the head, and in severe cases extending to the eyes, throat and air passages. Its causes are principally atmospheric, but the dis- ease is intensified by badly ventilated and dirty sta- bles, deficient drainage, or exposure in unsheltered situations. } SYMPTOMS OF CATARRH OR INFLUENZA. The mucous membranes of the eyes and nose ure at first dry and reddened, but in a few hours they be- come moist and discharge a thin watery secretion, which is eventually dense, opaque, and copious. The eyelids are tumefied, and increased heat is manifest in the bones of the forehead. Thean- imal sneezes, and not unfrequently there is cough. Febrile symptoms sometimes run high, and a repe- | tition of such at- | tacks terminates in pleuro-pneumo- nia of the spo- radic form. A simple state of diarrhea sometimes occurs. The progress of the disease is accurately betokened by the nature and rapidity by which the discharge is promoted. If it is scanty and tardy, the fever is generally severe, consisting of difficult breath- ing, loss of appetite, suspension of rumination, rapid and hard pulse, constipation, deficient urine, etc., all of which are doubtless preceded by shivering-fits and a staring coat. If in a day or two the discharge in- creases, becomes purulent and copious, fever is dimin- ished, and recovery specdily follows; but if the sys- tem is still exposed to the causcs that induced the disease, the terminations may be chronic nasal gleet, malignant catarrh, or sporadic (non-contagious) pleuro-pneumonia. Simple Catarrh. TREATMENT. Tf diarrhea is present, administer at once the fol- owing: Infusion of Quassia, 1 pt. Tincture of Opium, 1 oz. Aromatic Spirits of Ammonia, gO Mix. When the bowels are constipated, a gentle laxative will be required.. This may be composed of the sub- joined ingredients. Epsom Salts, 12 to 16 oz. Ginger and Gentian, powdered, of each, 1 oz. 258 THE Mix, and administer in one quart of warm ale. The animal should be removed to comfortable quarters, or at least from all exposure to the influ- ences that have caused the affection. The skin should be stimulated by smart friction and even clothing when necessary. The food should consist of bran-mashes, roots and green food when they can be obtained; and with such a diet daily doses of some neutral salts are of great service in reducing the fever. Sulphate of Potash, Water, 2 OZ. 4+ pt. to 1 pt. Mix, and administer morning and evening during the existence of the fever. When the signs indicate a reduction of that state, the dose may be grad- ually decreased, and finally discontinued on their disappearance. If matter (pus) is thrown out, it should be assisted by all means. This may be done by allowing the animal to inhale steam from chaff or cut hay saturated with boiling water, or better, a jet introduced under a bottomless bag fastened to the head of the animal. If great depression follows the first attack, especially if diarrhoea is present, stimulants will be indicated, and the action of the heart must be controlled. The following will be found useful: Aromatic Spirits of Ammonia, 2 oz. Extract of Belladonna, 1g drachm. Rub the belladonna down with water until it forms a thick emulsion, then add the ammonia, mix in a pint of ale and administer two or three times a day. SORE THROAT. Whether this exists independently or in connection with catarrh it must be attended to. Move the bowels by injections, but give no medicines by the mouth. Some of the following laid well back on the tongue several times a day will be excellent. Muriate of Ammonia, 2 OZ. Camphor, 1 oz. Gum Kino, 1 oz. Reduce each of the ingredients separately to powder, mix intimately and incorporate with one pound of molasses or enough to make a thick mass. If the catarrh or sore throat assume the malignant form a veterinary surgeon should be sent for since the symp- toms are various and often quickly fatal. In both cases itis a specific blood disease. FARMERS’ STOCK BOOK. CHAPTER XI. PARTURITION AND MAMMARY DISEASES. SECTION I.—PARTURITION The act of parturition if natural is usually per- formed with littie difficulty in domestic animals. If regular exercise and proper feeding have been given, assistance will seldom be needed, except in those cases where accident has intervened to make a false presentation. The natural presentation alone is that in which the head and fore feet are presented, and with the back of the calf toward the back of the mother. Any other presentation presupposes danger to the cow, and the first effort is to present the calf properly. THE VARIOUS FALSE PRESENTATIONS. The first wrong presentation is where the calf lies naturally except that only one fore-leg is presented with the nose and the other turned back. Any per- son with small hands can easily rectify any false pre- sentation by the use of care and judgment. Do nothing hastily. Whatever the presentation do nothing hurriedly. The danger is not in delay so much as in undue haste. In any false presentation wait until the efforts at expulsion have passed, then with a well oiled hand push the head back, find the missing leg, and bring it to its proper place as gently as possible, when, unless the calf is abnormally large, the cow will deliver herself. If assistance is necessary in- troduce the two hands well oiled, and with the tips of the fingers grasp the calf just back of the ears. Wait for the effort of the cow at expulsion, and as- sist it by pulling, and at the same time withdrawing the hands. This plan, carefully and persistently fol- lowed up, will generally accomplish the desired result, and without injury to cow or calf. The writer has never failed thus to deliver the calf except in one in- stance when the calf was so large that it had to be dissected as to its shoulders before delivery. There is no special objection, however, to attaching a cord to the fore-legs that an assistant may assist by moderate pulling under the direction of the operator. SECOND MAL-PRESENTATION. The second mal-presentation is when the head only is visible. Push the head back, find first one leg, bring it into position, then the other and deliver as heretofore stated. THIRD MAL-PRESENTATION. Here one leg will be presented, or both, but the head will be turned under or to the side backward. ' THE FARMERS’ First, place the fore-legs in proper position, attach a cord to each, push them back, bring the head to its proper position between them, when the delivery is made as previously stated. FOURTH MAL-PRESENTATION. The calf lies upside down; that is with the belly and feet toward the cow’s back. It is difficult to operate. Raiso the hind parts of the cow with large, soft bags of straw or chaff. Introduce the hand with a cord having a loop in one end, pass it around the foetus just back of the shoulders, pass the end through the loop, draw it tight, and while an assist- ant holds the end of the cord, use the cord around the body to assist in getting a leverage in turning the ealf by the hand and arm introduced as far as may be necessary into the womb. REVERSE PRESENTATIONS. Presentation of the hind-quarters is the most diffi- cult to handle. The fetus is difficult to turn, and the best way is to bring it into a position by which the calf will lie as in the natural presentation, ex- cept that the hind fect are first. Then deliver by dis- ending the pelvis as much as possible with the hands, and drawing them back gradually when the cow strains, an attendant pulling meanwhile on the cord. There are a number of backward false presenta- tions, as given in the forward false presentations. Before delivery is attempted, the presentation must be made to correspond to that given in the paragraph preceding this. In every case of difficult labor from false presentation, water in the head (hydro- cephalus), or water in the abdomen (acites), the ser- vices of a competent yetermarian should be secured if possible. In the first case the head of the calf must be pierced to let out the water, and in the other case the abdomen must be pierced. RETENTION OF THE PLACENTA. In healthy parturition the placenta (called after- birth) comes away naturally. It may be more or less delayed, and if so the parting may be assisted; with a dry cloth hold the umbilical cord, and at every throe pull gently, and hold what you have gained, until the whole comes away. To assist this let the cow be littered down with her fore feet considerably higher than the hind feet. The proper way to remove the placenta, when it is retained from abortion, weakness, or other un- natural causes, is to pass the well oiled right hand “as possible, press the whole back. 10 Wt Ol OB . ae 21 Ol Ob ae 259 and arm into and through the passage into the uterus, keeping the ends of the fingers well together, the back of the hand up, covering the membranes. Then, holding the placenta in the left hand, with gentle pulling, pass the right hand to the several centers of attachment (called cotyledons) of the placenta to the womb, which should be gently pressed with a rolling motion of the fingers to disengage them successively, but violence must be guarded against. If the coty- Iedons are torn from the womb, fatal bleeding may result. FLOODING. This is called uterine hemorrhage, and is entirely distinct from the vaginal hemorrhage, occasioned by injury to the passage in parturition. In vagina hemorrhage the stream is small and trickling, and if it continues unduly after the removal of the placenta, cold water injections will generally suppress it. In flooding, however, the blood is discharged with force and in large quantities. The animal strains, standing with arched back and feet drawn together with moaning and grinding of her teeth. The blood, when expelled, is in a semi-coagulated state from lying in the womb. The first means to be used is to hold the hand in ice water until quite cold, and then, upon being passed up the orifice, contraction will follow and the bleeding cease. If not, try in- jections of cold water and apply ice to the loins, or pour cold water slowly over the loins and inject cold water into the womb. SECTION IX.—DISEASES FOLLOWING PARTURITION.—2NVER- SION OF THE WOMB. Sometimes, from various causes, the womb is in- verted or turned inside out and protruding. Place the animal in a stall with the hind feet much higher than the fore feet. Then, by the exercise of gentle pressure, the fingers surrounding the mass as much If it has kecome dirty it must be fully cleaned with warm water and with care before putting back. A truss or compress should be placed over the parts (with an orifice to al- low the escape of fluids), to hold allin place. This compress may be prevented from slipping by side lines and « band along the back running to a surcingle and breast strap. Unless the cow is very valuable, she had better be fattened rather than kept for further breeding. SECTION X.—PUERPERAL EEVER. This and parturient apoplexy are difficult to dis- 260 THE FARMERS’ STOCK BoOOkx, tinguish one from the other, except by a professional veterinarian. If there has been difficult calving, ex- tremes of temperature, retention of the placenta, or over-exertion before calving, puerperal fever may be suspected, especially so if the cow has been given extra food before calving. The disease is an erysi- pelatous inflammation of the uterus and abdominal organs, and occurs from twelve hours to four days after calving. The early symptoms are suspension of rumination, restlessness from fever, pulse full, hard and rapid, the temperature high and urine and feces checked. Later there will be colicky pains, kicking of the belly, frequent lying down and rising up, with rest- ing on the knees, and when down the limbs will be frequently drawn up and again thrust out. The head will be turned to the flank, respiration quick and nervous force excited by hypodermic injections; but this must be done by a professional veterinarian. In two hours after giving the purgative drench, give 4 ounces. 20 drops. Mix, and give inapintof warm gruel. At the end of four hours repeat the dose, and every four hours thereafter until the pulse is improved. {ff there is coma (stupor) and a very quick pulse the cow will probably die. SECTION VII.—PARTURIENT APOPLEXY. Acetate of ammonia, Tincture of aconite, This is a blood disease often mistaken for puerpe- ral fever. It is common in deep milkers and heavy fleshed cows. If immediately after calymg the cow is disinclined to move, if there is a staring look out of the eyes, if the milk secretion is checked, if there is quickened pulse and respiration, with increased Pcssure of the Cow in Parturient Apoplexy. the pulse small and wiry. If the cow is of full habit take away some blood, if the disease is known in its earlier stage, but do not reduce the pulse. Put a mustard plaster over the belly, and give the following drench: Epsom salts, 24 ounces. Calomel, 2 drachms. Croton oil, 20 drops. Pulverized ginger, 2 ounces. Molasses, 1 pint. G.uel, 2 quarts. Mix, and give by letting it trickle down the throat slowly. Follow the drench with copious injections of weak soapy water. Keep warmly clothed, and rouse the action of the skin with rubbing. Induce purgation by every possible means. If no operation of medicine is had in ten hours, from a pint to a quart of water may be injected into the veins and heat generally, lose no time. Itis the first stage of the disease. The second stage, except to experts, is the one first noticed. The cow shakes her head, totters and staggers in walking, and shortly drops to the ground unable to rise. The eyes are bloodshot, fixed, and glassy, and almost insensible to the touch —she is nearly blind—the pupils are dilated, and the eyelids twitch violently; the pulse is full but soft, with a frequency considerably below thatfound in the first stages. Animal heat is not above 102 or 103° F. The third stage rapidly succeeds. The mucous membranes assume a dark purple hue, and the ani- mal is totally blind. The head is probably turned backward on the shoulder, or is dashed from side to side, in great danger of breaking the horns or of hurting those in attendance. The pulse becomes THE FARMBERS’ STOCK BOOK. 261 slow, tardy, and infrequent, scarcely numbering more than twenty-five or thirty beats, and then gradually rapid, feeble, smaller, and at the end im- perceptible. The breathing is slow and roaring (stertorous) and even difficult, and the pupils are now contracted. Animal heat rapidly declines, reaching as low as 95° F., and the horns, ears, and extremities are cold as clay. The udder is no longer soft and flaccid, but hard, turgid, and unyielding; convulsions set in and death ensues. In this disease prevention is better than curative means. Cows predisposed should not be stimulated before calving, neither should they be allowed to be costive, and the udder should be kept drawn when it fills. At the first symptom bleed, but not if the secondary or real symptoms are really pronounced. => The bowels must be acted upon at once. Give the following dose for a cow of the largest size, and be sure it reaches the fourth stomach by letting it trickle slowly down. If the animal is insensible, it must be given, if at all, with a stomach pump: Epsom Salts, 24 oz. Calomel, 2 drachms. Croton Oil, 30 drops. Powdered Ginger, 2 oz. Syrup, 2 pounds. Mix in two quarts of gruel. If gas forms after the medicine has been taken, a probang should be passed down the throat to allow its escape. Give injections of warm soapsuds every fifteen minutes to induce the operation of the ca- thartic; draw off the urine by means of a catheter; apply ice to the head, and keep the milk drawn from the udder. Milk Fever and Nervous Debility. Attend carefully to the nursing and comfort of the cow. About two and a half hours after giving the cathartic give the following, and repeat it at the same intervals until a change for the better is indi- cated: Aromatic Spirits of Ammonia, 4 oz. Gentian, pulverized, Loz. Ginger, pulverized, 1 drachm. Ale or cold Gruel, 1 pint. We have the same advice to give in this as in the preceding. Cows, once recovered, fatten for the butcher. SECTION VIII.—NERVOUS DEBILITY. This is often confounded with parturient ap- oplexy. As arule itis not fatal. It does not nec- essarily follow protracted labor in calving, and is quite as often seen in lean, but good milkers, as in animals of high condition. There is neither high fever, stupor, nor any tendency thereto. Although the pulse may be somewhat accelerated, it is com- pressible and frequently weak. The udder is soft, milk readily drawn from it, and the quantity plenti- ful. Constipation is more or less present; stomach full, but the appetite and spirits continue unimpaired. The animal remains in a natural position of rest (see cut), the ears-are active, held and carried properly, and the utmost anxiety is manifested if the calf is taken from her sight. There is a tendency to coldness of the surface, and sometimes also of the extremities, which denotes a want of proper tone in the capillary circulation. Large cows, those having unusual visceral capacity, and others breeding from large bulls, are commonly affected. In such ani- mals the great demand for blood for the support of 262 the foetus, and change of structure which the womb undergoes in pregnancy, proves a powerful exciting cause. The bowels must be attended to. lowing Epsom Salts, Powdered Aloes, Powdered Ginger, Prepare the fol- 1 pound. 4 drachms. 2 drachms. Dissolve in hot water, and when cool euough to administer, mix with enough warm linseed tea or gruel to make two quarts. Keep the animal warm with blankets; apply along the spine from the withers to the hips the following embrocation: Soft Soap, 2 OZ. Extract of Belladonna, 2 drachms. Rub together in a mortar and add, Alcohol, y pint. Apply this as directed, well rubbed in along the spine twice a day; or better, heated in by passing hot flat-irons over the back when covered with a blanket. The drinking water should be tepid, and sleppy but nutritious food should be allowed. Hay tea is excellent in place of water if the cow will drink it. SECTION IX.—MAMMITIS OR GARGET. Garget if tiken early yields generally to treatment —such as fomentations, and relieving the system by action on the bowels. The first stage is simply in- flammation of the udder, but it may be complicated with other diseases, especially rheumatism, even in cows giving no milk. THE SYMPTOMS. A shivering fit is usually observed in the first in- stance, which is soon followed by considerable fever and dullness. The bag becomes hot, swollen, and tender; milk decreased, bowels constipated; and the animal is averse to having the operation of milking performed. These signs subside somewhat, but the udder be- comes painfully hard in one or more parts, resembl- ing internal tumours, and continues swollen. The milk extracted is curdled, and frequently blood is found in it. Shortly these hardened parts become soft and fluctuate; pus is present, and probably discharged with the scanty portions of milk. At other times the abscesses suppurate externally; or, the disease stopping short of suppuration, the bag or quarter re- mains hardened or indurated, and no longer capable of giving milk. THEH FPARMERS’ STOCK BOOK. TREATMENT. Simple mammitis in the first stage 1s amenable to treatment; after that, much trouble is involved and disappointment contracted. Let the animal be at- tended to at once. Suppiy a good bed, and shelter from cold 2nd wet. Give the following: Take of Epsom Salts, 1 pound. Ginger, 1 oz. Molasses, 1 pound. Warm Water, 1 quart. Mix. Next institute fomentations; hot water should be applied incessantly for three or four hours, and at the close let a large hot bread and milk poul- tice (110°to 115° F.) be ready for applica- tion to cover the whole udder, and support it by means of a broad bandage over the back, as shown in the annexed figure. If the constitutional disturbance continues take: Support for the Udder, Solution of Acetate of Ammonia, 4 ounces. Fleming’s Tincture of Aconite, 20 drops. Water, : 3 pint. Mix, and give immediately. At the end of four hours the draught is repeated, and at the lapse of each succeeding period of four hours ten drops are to be given, with the same quan- tity of ammonia as prescribed. The aconite must be withdrawn as soon as the pulse is reduced and symp- toms denote greater quiescence, and half a drachm of the extract of belladonna substituted; the draught being administered twice a day only. Open any abscesses, when formed, immediately, and dress the wounds with lotions, as enumerated below. Chloride of Zinc, 1 drach. Water, 4 pints. Dissolve. Solution of Perchloride of Iron, 2 drachms. Water, 2 pints. Dissoive. Draw away the milk by means of the teat syphon, page 257, and use injections of weak solutions of carbonate of soda or potash, by means of a small glass syringe. The addition of two or three drachms of extract of belladonna to the poultice is frequently conducive THE FARMERS’ STOCK BOOK, 268 to a fayorable termination in the early stages. When portions become hardened, the following ointments may be used with a good deal of friction: Soft Soap, 4 pound. Mercurial Ointment, 1 oz Camphor Ointment, 4 oz. Extract of Belladonna, 4 drachms. Mix, and apply once a day; or, in lieu of this: Tincture of Iodine, 6 oz. Tincture of Opium, 2 oz. Soap Liniment, 4 oz. Mix, and apply with hand rubbing two or three times a day. It may be also advisable to give the following internally morning and evening: Take of Iodide of Potassium, 2 drachms. Gruel, 1 pint. Dissolve. In all cases the milk should be drawn regularly and effectually, and where practicable and the in- flammation is not great, the calf may be put to suck. Sometimes, when the udder is hardened in one or more quarters, dry friction will cause it to become softer; but care must be exercised in order not to ex- cite a fresh inflammation. The milk during this disease is not fit for human use, and in advanced stages not so for animals. A cow once affected had better be fattened as soon as possible. CHAPTER XI. PARASITES OF CATTLE. SECTION I.—SKIN PARASITES. There are a number of species of cattle lice. The calf louse is also distinct. One species of cattle lice inhabit the regions about the root of the tail and thighs, and another the shoulders. They seldom give trouble to those who properly care for their ani- mals. Maggots also sometimes infest ill cared for wounds and injuries. Cattle, from their habit of licking themselves, should never be rubbed with poisonous substances. One of the best preparations for lice is a strong solu- tion of tobacco, with as much salt added as it will dissolve. If the skin is fully moistened with this three times, at intervals of three days each, it will kill not cnly lice, but the nits as they hatch. Equal parts of linseed oil and kerosene are also effectual in the generality of cases. For putrid wounds infested with maggots, a weak solution of carbolic acid is proper. Ticks should be killed, not by pulling them away, but by snipping them in two and touching the head part with the point of a feather dipped in turpentine. SECTION Il.—BURROWING PARASITES—WARBLES. The ox gad fly (estrus bovis) deposits its eggs along the backs of cattle, which, in time, form tumors called warbles, sometimes as large as a hickory nut. Cattle instinctively fly from them and seek a dark wood. Dark shelter should be provided where the gad fly abounds. When the warbles sre found they may be forced out through the skin by squeezing upon each side with the thumbs. A little tincture of aloes and myrrh may or may not be injected into the orifice. SECTION II].—INTESTINAL WORMS. Sometimes cattle are troubled with intestinal worms. This may be known by the general un- thrifty appearance of the cattle, principally under- aged cattle. Often they will be found in the excere- ment. Salt should be given such animals liberally, for a week or ten days. Then give the following, and repeat in a week: Linseed Oil, Oil of Turpentine, 2 ounces. Infusion of Quassia, % pint. Mix, and give in the morning, before feeding. 1 pint. This is a dose for a full grown animal. Yearlings will require half the quantities, and six-months’ calves one-third. SECTION IV.—RINGWORM IN CATTLE. This 1s rarely found in cattle, but is communicable from one to another. It is generally found onthe head and neck, especially on the forehead, face and eyelids. Itshows an irregularly circular form, haying broken or stumpy hairs, scales and imperfect- ly formed scales. The cut shows the appearance correctly. pes tonsurans. Ringworm in Cattle. It is caused by a fungus, her- The cure is to separate all afflicted animals from the well ones, to cleanse the sores with carbolic soap and water, and apply chloride of zinc, or oxide of 264 THE FARMERS’ STOCK BOOK, zine ointment; or wash the ringworm with solution of nitrate of silver. CHAPTER XIII. THE COMMON DISEASES OF CATTLE. SECTION I.—ABOUT BLEEDING. Tt used to be the rule years ago to use the fleam in all cases where inflammation was suspected, or plethora, and in the spring it was not unusual for the farmer to make a general practice of bleeding the farm stock generally. It is not now used, ex- cept in cases where it is necessary to reduce the action of the heart. Formerly cattle men bled where a vein could be found. Now cnly the jugu- lar vein is used for bleeding, and a large fleam is used to pro- mote a rapid flow, and thus get rapid depression of the action of the heart. Since bleeding is only be to used in a very few cases, it should, if possible, be done under the advice of a veterinary surgeon or the family ply- siclan. Since the jugular vein in cattle is loosely situated under the skin and large, it is not easy to secure it with the fingers for bleeding. Hence a cord is used, tied next the shoulder to raise the vein, and so that it may be instantly freed when desired. The figure shows the preparation of the animal for bleeding. The horns are held by an assistant, and as soon as the requisite conditions are established, the blade of the fleam is placed in line with the vein upon the skin at the spot indicated in the drawing, and being struck smartly, enters the vessel, and blood flows at once. A large fleam should always be employed, that the essential rapidity and abundance of flow may be secured, which, when accomplished, is arrested by removing the cord. The next step is to close the wound by the common twisted suture. This is done by passing a piu through the lips cf the orifice, in the skin only, and at the center, and winding round it soft twine or tow in the form of a figure 8, as shown on page 138. Steer Prepared for Bleeding. SECTION II.—CANCEROJS ULCERS. There are various cancerous vicers and tumors of the head—some movable, some fixed, and others implicating the bone. These generally all go under the name of big head. The true big head, however, is where the bone is involved. These complications are known under the various names of ostea sarcoma, spina ventosa and fibro-plastic degeneration of the bone. These are long in forming, and often a simple tumor may become can- cerous by bad usage. Any tumor of the head or jaw, if it do not yield to simple poulticing, as in the case of boils, and shows signs of per- manency, the animal had better be fattened at once. Cancer can- not be cured; and once the horns are involved, speedy worthlessness follows. Breeding animals especially should be fattened, for there is good ground for supposing that the taint may extend to the offspring. The cut shows the formation of the tumor wherein the superior max- illary bone is implicated. As a means of bettering the condition of the ani- mal until itis fattened, cleanliness, ventilation and attention to the food is necessary. An iron tonic will also be indicated. Take. Saccharized Carbonate of Tron, Powdered Columbo, Mix, and give twice a day in the early stages of the Cancerous Ulcer or Big Head. 2 drachms. 2 drachms. disease for ten days or two weeks; omit for a week and then recommence. If there is an abscess it should be opened. Then take: Butter of Antimony, Tincture of Myrrh, ihoz: 2 OZ. Mix, and inject froma glass syringe once daily. It should be unnecessary to state that in true cancer, or big head, the flesh is unfit for human food. SECTION UI.—ANTHRAX OR CARBUNCULAR FEVER. This disease, known as charbon by the French, and by the many common English names of murrain, black leg, quarter ail, inflammatory fever, black quarter, and many others, is common to sheep as well as cattle. Upon the first observance of the symptoms, given further on from Clater, the animals affected should be removed to high, dry, fresh past- THE ures, and all young eattle, as being particularly liable to attack, should be put on clean pasture. The fullest fleshed animals are most likely to be attacked. We give the symptoms and remedies in detail as stated by Clater, for the reason that the disease as- sumes various forms. Hence similarity in symptoms demund looking after with suspicion. SYMPTOMS. All the forms of anthrax are remarkable for the paucity of premonitory signs, except as far as the condition of plethora is concerned. Usually the first intimation is the discovery of one or more dead car- casses in early morning. When opportunities for observation occur, the signs are as follows: Costive- ness, frequently attended with bloody stools (proctor- rhea), deficient and highly colored-urine, slight ex- citement, protruding eyes, and injected visible mem- branes; hot mouth, slight frequency and fullness of the pulse, and accelerated respiration. These con- stitute the first stage, and are seldom noticed. SECOND STAGE. Lameness or stiffness is now added to the previous Respiration and circuJation are notably dis- signs. acre a == Black Leg or Murrain, Ze turbed, the pulse being full and rapid. The head and neck are protruded, eyes bloodshot, appetite lost, intense thirst, urine darker in color, and the creature stands gloomily away from all its companions. Lameness increases every hour; other signs also rapidly suffer aggravation, and the animal utters low moans, particularly when disturbed. Diffused emphysematous swellings (containing air) appear upon the sides, quarters, or extremities, which crepi- tate, or crackle like tissue paper, when the hands are passed over them. THIRD STAGE. The power of standing is lost, breathing difficult, pulse small, feeble or imperceptible; swellings have increased, and the sufferer lies upon one side with outstretched neck, stomach painfully distended with gas (hoven), tongue protruded, eyeballs retracted and FARMERS’ Srock Book. | covered by the haw (membrana nictitans). The ears, horns, and extremities are cold, and insensibility (coma) and death speedily follow, the whole train of symptoms frequently terminating within twelve hours. In protracted cases the animal continues for sev- eral days, when opportunity is thus given for the swollen parts to slough extensively, and smaller spots to appear on the tongue, buccal and other membranes which at first form apparent blisters, and afterward slough, exhibiting very tardy healing powers. As soon as the animals are discovered ailing, two or three quarts of blood may be taken from the neck vein. Prepare the following: 4 OZ. Crude Antimony in powder, Brown Sugar Candy, and Nitre in powder, of each, Myrrh, in powder, Flowers of Sulphur, 1 02. + 02. 2 oz. Mix for one dose. This must be given fasting in the morning, in a quart of warm gruel; two hours after the.animals may be turned into the pasture. Setons in the dewlap are of great service while they cause a discharge of pus. Young, thriving stock should receive occasional laxatives, or nitre in half or one ounce doses each week while the disease is rife. One of the great causes is undrained land, which is evident in the disappearance of the disease when improvement is made in that direction. Young stock should receive additions of oil-cake to their food at much earlier periods of their youth than is usually practiced in many districts, and sudden change from poor food or pasture to rich aliment of any kind is to be severely condemned. When the mouth is sore or blisters form, the latter may be opened by a lancet, and the parts should be dressed, washing them two or three times a day with the following mixture: 2 OZ. 2 drachms. Alum in fine powder, Sulphuric Acid, Tincture of Myrrh, 2 oz. Water, t qt. Mix the powder and water together, and add the acid when dissolved; then put in the tincture, when it is ready for use. Abscesses require opening as soon as pointing ap- pears, and the resulting wound, together with all ul- cers, must be kept scrupulously clean. Use the fol- lowing dressing: DTHH FARMERS’ STOCK BOOK, Take of pure Carbolic Acid, 2 drachms. Pure Glycerine, 1 oz. Mix and dissolve, then add Carbonate of Soda. % OZ. Water, 10 fluid oz. The mixture is then ready for use. SECTION IV.—GLOSS ANTHRAX OR BLAIN. This is another blood disease of the nature of an- thrax. The first indication of serious trouble is the copious dropping of limpid saliva from the mouth, succeeded by a purulent and bloody foam, from the formation and breaking of pustules upon the upper and wider part of the tongue and sides of the mouth. These are ulcerous and difficult to heal. There is Early Stag*s of Blain. rapid congestion and swelling of the nose, face, neck and contiguous parts, involving difficulty of breath- ing and the animal often dies within twenty-four hours. Diseased animals should be separated from others, and the same general rule followed as in an- thrax. In the earliest stages bleed and give the fol- lowing: Epsom salts, Ginger, Gentian, 1 pound. 2 ounces. 2 ounces. Mix with a quart of highly sweetened warm ale, or with the same quantity of warm gruel and give at once. Since the animal cannot eat the strength must be kept up by liquid food, as gruel of linseed, oatmeal, etc. Hay tea, with a little nitre dissolved therein, should be given for drink. The pustules in the mouth should be opened. The mouth should be washed three times a day at least with some cleansing wash. The following is good: Powdered Alum, Oil of Vitriol, Honey, Mix these three together in a glazed earthen vessel and then add the water. To wash the mouth raise the head well up, pour in a teacupful of the preparation and release the head. The working of the jaws will carry the wash over the mouth. Very bad ulcers may be touched with a weak solution of carbolic acid in addition. As the animal recovers feed well and keep secluded until fully well. SECTION V.—PLEURO-PNEUMONIA, OR LUNG FEVER. The contagious form of malignant pleuro-pneu- monia has already been treated of. No remedial means avail, and it is sometimes difficult for the veterinary surgeon to distinguish between simple and contagious lung disease, unless he knows something of the previous history of the cattle. As an assistance in determining between the sim- ple (sporadic) and the contagious form of pleuro- pneumonia, we have placed the traits of the two af- fections side by side, showing the dissimilarities be- tween the two diseases, to contrast their points of 2 ounces. 2 drachms. 4 ounces. identification: SPORADIC PLEURO - PNEU- MONIA. Common to man and all animals. Sudden and acute in its attack and progress. Has no incubative or la- tent stage. First signs visible in a few hours from the opera- tion of known causes. Greatly influenced and even induced by climate, temperature, exposure, ill ventilation, bad drainage, bad management, etc. Removal of these is at- tended with a reduction of disease and mortality. Affects the same animal more than once in a life- time. EPIZOOTIC PLEURO-PNEU- MONIA. Hitherto confined to bo- vine animals—cattle. Insidious in its attacks and tardy in progress. Has an incabative stage of forty-two days gener- ally, sometimes much long- er. First signs not visible until ths termination of the period of incubation, viz., forty-two days generally. None of these produce epizootic pleuro-pneumo- nia; by debilitating the sys- tem they may cause its progress to be modified, but in no ease to hasten its attack. The same effects no re- duction of either disease or mortality. Never affects the same animal twice in a lifetime. THE FARMBERS’ STOCK BOOK, Seldom more than one, two or three out of a num- ber are affected; the rest suffer from other catarrhal affections. The attacks are simulta- neous. Is generally suppressed by mitigation of causes. Is markedly amenable to medical treatment. Not usually fatal. Prevails in localities ac- cording to season, and is found in districts where cattle are bred and no other allowed to enter. Not propagated by con- tagion. Not produced by the dis- eased products of the body, as saliva, excrement, urine, etc.; nor conveyed to other animals occupying the place of those dying or diseased. Is unaffected by move- ment to and from fairs and markets, as far as propaga- tion is concerned. Not confined to large herds or dairies of cattle. Terminates in about a week or ten days. Animal regains its former health in most cases. Portions of the lungs are usually capable of resolu- tion. Hydrothorax not com- mon. Death in four to eight days. Frequently two or three are seized— generally the whole at va- riable periods. The attacks are in suc- cession. No effect occurs here from the adoption of the same, but continues to pre- vail for weeks and even months. Is affected by no kind of treatment. Generally fatal, even to the extent of fifty per cent and upwards. Confined to none where cattle are conveyed, and prevails without respect to season; where cattle are bred and none are taken it is never witnessed. Is propagated by con- tagion. Cattle occupying the stalls or stables where ani- mals diseased or dying have been standing become af- fected with the disease. The conveyance of fodder, portions of excrement, or diseased products usually generate the disease in oth- ers, and an animal allowed to smell at one diseased be- comes affected. Is greatly augmented by cattle traffic. Always prevails most in the Gairies of towns and of those proprietors who use the markets. Progress lingering, fre- quently extending over some weeks. After recovery the ani- malis frequently worthless. One or both lungs are generally destroyed or un- able to take on the process of resolution. Hydrothorax very com- mon. Death frequently delayed to the fifteenth day. more than _ pleuro-pneumonia are as follows: The symptoms common to simple or sporadic A shivering fit may be observed, and shortly afterward the secre- tion of milk is arrested. Acute symptoms now | quickly succeed, consisting of rapid pulse, which is firmer, harder, and not so full as the pulse of simple pneumonia. We therefore observe at first a loud murmur through the lungs, quickly succeeded by a crackling sound, which rapidly disappears as the lungs are invaded. The friction sound of pleurisy also is heard, and percussion gives a dull tone in the affected parts; pressure in the intercostal spaces, or on the spine, gives pain. The bowels are consti- pated, urine deficient and highly colored; catarrhal signs, as discharge from the nose and eyes, are pres- ent; membranes injected; legs, horns and ears cold; coat stares, and skin becomes harsh and dry. Position in Pleuro-Pneumonia. The animal in many cases never entirely loses the appetite, nor is rumination suspended, and the signs enumerated gradually disappear, the pulse acquires fullness and becomes softer, breathing is regular, se- cretions natural, general warmth is established, and the animal becomes convalescent before the exten-’ sive wasting occurs that characterizes epizootic pleuro-pneumonia. Throughout there is not ob- served that soreness of the windpipe and dilatation, and flapping of the nostrils, as in the contagious form; and, lastly, these signs are usually absent about the tenth day. The appearance of the animal in pleuro-pneumo- nia, and it applies to the contagious form as well, is shown in the cut. SECTION VI—SPECIFIC SYMPTOMS OF THE CONTAGIOUS FORM. We have, in chapter X, given the specific char- acteristics of contagious pleuro-pneumonia, a better name for which would be, deadly lung plague. We have in the article Pleuro-pneumonia (generally called lung fever), given a comparison of the specific differences in the two diseases, followed by detailed 268 THE FARMERS’ STOCK BOOK. symptoms. For the reason that there is fear that, for many years, deadly lung plague will decimate the herds of the United States, we give the specific symp- toms as detailed to us by Dr. Hughes, of Chicago, a gentleman who has had large experience in this and other contagious diseases under the British govern- ment, as stated by his observation of a late case at Elmhurst, Il., and from a post-mortem. These are: “Tt is a contagious febrile disease producing char- acteristic changes in the lung tissue and pleura. The incubatory period commences when the poison enters the lungs. The disease may attack a single lung, or both, or only a single portion of the lung. Symptoms were: dry cough, increased temperature, hair erect, refusal of food, labored breathing, struct- ural changes in lungs, pulse quick and weak, nostrils dilated, fore-legs wide apart, head low, grunt emitted, soreness of chest wall on pressure, and, on ausculta- tion (listening), sounds are heard with which the practitioner should be familiar in order to make a diagnosis. All symptoms more aggravated as dis- ease approaches a fatal termination. Death ensues from blood poisoning, from suffocation, or failure of heart’s action, due to non-aeration of blood. Some animals recover after presenting acute symptoms for one or two weeks; others are so slightly affected that only the closest observation can detect any indisposi- tion, while others resist all attempts at infection. “Post-mortem shows lesions almost entirely con- fined to thoracic organs. Diseased lung adheres to chest wall or diaphragm. On cutting lung, various stages of disease manifested; some portions con- gested, some in stage of red hepatization and some in stage of grey hepatization, showing the disease to be a slow, progressive one. Pulmonary pleura; ad- herent to costal pleura over all patches of inflamma: tion; abrupt line between diseased and healthy lob- ules; wide, marbled bands between lobules due to thickening of interlobular connective tissue; non-ad- herent pleura over diseased part, rough, thickened and covered with dirty, yellowish colored lymph; quantity of effusion in chest cavity; sometimes great, sometimes little. Animals that get mild attacks and apparently recover carry about with them a consoli- dated portion of lung. In a few weeks a well marked line of demarcation is visible between the diseased and healthy portion, the hepatized part acting as a foreign body, owing to the vascular and nervous sup- ply being cut off. A well-marked capsule or cyst forms around it, and it gradually shrinks, becoming smaller and harder with age. Frequently lime salts are deposited in the mass. “Recovered, or apparently recovered, animals re- main a source of infection for an indefinite period. When all the inflammation has subsided, and the diseased portion thoroughly encysted, they may be considered safe, but when this occurs it is not easy to say. The fact of the disappearance of the cough and febrile symptoms, and the resumption of all the normal functions and secretions is no evidence that the animal is incapable of communicating the infec- tion. When the disease breaks out on a farm where it has not before visited, it is hard to make a diag- nosis. Learn the history of the affected animals, and slaughter one before giving a decided opiuion. Isolate suspicious animals. When exposure has taken place no medicines will prevent it manifesting itself. The administration of preventive medicines may modify the effect, but a highly nourished con- dition of the system will do more to resist its inroads and make it assume the benign form. “Attend to general hygienic conditions. Pursue a course of thorough disinfection, and isolate all sus- pected animals. When fully developed, especially if both lungs are involved, the animal dies. An ani- mal will live and thrive with one lung consolidated, but such an animal is by no means desirable.” We may add that, as a rule, the attack being con- sidered sudden, and if the disease yields kindly to treatment, orif the animal gets worse and soon dies the presumption is that it is common lung fever. Any animal, however, dying, ought to be examined by the state veterinarian, if there be one ina state appointed to that office. SECTION VIH.—TREATMENT OF NON-CONTAGIOUS PLEURO- PNEUMONIA. In the treatment of this disease, the most the stock breeder can do is to watch symptoms aud pal- liate them. The advice of a professional veterina- rian should be sought when possible. The bowels should be kept regular by injections, but if diarrhoea is present it may be checked, if severe, by Alum, powdered, Milk, Mix for a dose. Z 0Z- 1 quart. Us ae = ed SO If the diarrhea is slight, however, do not intetfere with it. For the pleuritic symptoms, if the chest fills with water, apply mustard plasters back of the fore-legs and on each side. Every six hours give the follow- ing: 2 drachms. 1 to 2 oz. Camphor, finely powdered, Nitric Ether, Dissolve the camphor in the ether and add a pint of gruel; then add the saltpetre finely powdered. Shake until dissolved and give immediately. For the inflammatory symptoms, or pneumonia, if constipation is present give a laxative as follows: 8 to 12 oz. 1 oz. 1 oz. Epsom Salts, Ginger, powdered, Gentian, powdered, Mix in a quart of gruel. Do not forget injections as previously stated in connection with the medicines if the bowels are cos- tive. Blistering will be indicated as soon as the acute symptoms are passed, as indicated for the pleuritic symptoms, and if violent, a strong blister may be used. Croton Oil, Sulphuric Ether, 10 parts. Alcohol, 10 parts. Shake all thoroughly together, and rub strongly on each side of the chest, and also upon the breast. The effect will be soon observed, and when the swelling is considered enough, wash off. For bronchical symptoms, cough, high, full pulse, the following will be indicated: 1 part. 4 oz. 20 drops. % pint. Solution of Acetate of Ammonia, Tincture of Aconite, Water, Mix, and give at once. At the end of four hours give the same dose, ex- cept that only ten drops of aconite are to be used; re- peat every fovr hours, but as soon as the pulse is quieted, cease at once, and give Solution of Acetate of Ammonia, Extract of Belladonna, Water, Administer twice a day. Thus we have included in the remedies, those in- dicated in pleurisy, bronchitis and pneumonia, since often all the symptoms are present, the bron- chial tubes, the pleura and the lungs being all A oz. % drachm. 3 pint. FARMERS’ STOCK BOOK. 269 affected. Simple pneumonia is rare in cattle, and when itis simply inflammation of the lungs, the ani- mal will generally do well with good nursing, warm shelter, soft, nutritious food, and a mustard plaster, perhaps, when the acute symptoms have subsided. CHAPTER XIV. DISEASES OF THE DIGESTIVE ORGANS. SECTION I.—TYMPANITIS, HOVEN OR BLOWN. On page 246, we have given an engraving of the several stomachs of the ox with explanations and comparison with that of the calf. The disease known as hooye, hoven, bloat, blown, ete. (tympani- tis) explains itself. It is distention of the stomach by eating too much green food or other fermentable food, causing distention of the parts and often rupt- ure. Never allowing cattle to remain long ina flush pasture when hungry, and care in feeding is the pre- ventive. If tympanitis does occur, at the first in- timation give something to stimulate nerve action, restore secretion and the action of the stomach: Take, Liquor Ammonia, Essence of Ginger, Cold Water, Mix, and give without delay. It is necessary in all cases of impaction of the rumen that the bowels be freely moved upon the subsidence of the most dangerous symptoms. Give, % OZ. 4 oz. 1 quart. Epsom Salts, Croton Oil, Linseed Oil, Mix. Injections of warm wat- er, temperature 96 to 100 degrees, will assist in re- lieving the bowels. 4 pound. 20 drops 1 part. In every case of severe impaction no time must be lost. If the animal be \ not discovered until the difficulty has considerably progressed, there will be great swelling of the abdomen, moaning, and prom- inence and wildness of the eye. The gas may often Fic. 1.— Wooden Gag, Applied when Using Probang. 270 be relieved by passing the pesbane through the mouth and into the stomach. The tube of a stom- ach pump would of course be better. Any firm gutta-percha tube will do. The annexed cuts show, Fig. 1, a gag for prevent- ing the animal from ob- structing the tube with the in position. In case the disease has progressed so far that rem- edies do not give relief, or there is no time to use them, the paunch must be punctured. A trochar and canula is the proper instrument, but even if one of these is owned, it is perhaps not at hand. Then Fic. 2.—The Gag Fixed. Well i / | Wy, THE FARMERS’ teeth, and Fig. 2, the gag Wy / 7 y STOCK BOOK. the animal by the nose, and with the right side against a wall of the barn or shed, plunge a sharp knife (see cut) into the paunch (rumen) starting mid- way between the last rib and the haunch bone, and five or six inches from the loin bones, as _ the case may be. Without withdrawing the knife, con- tinue the cut downward, forming an opening large enough to admit the hand. (Make the cut large enough.) Then, by means of a stitch, fasten the inner part of the stomach to the lower part of the cut. ‘Take out the contents of the stomach fully; cleanse the edges of the wound with warm water; sew up the coats of the stomach with strong white silk, uniting the edges nicely—that is, turn the lips together. Sew up the outer edges of the wound, and put on a strong pitch plaster overall. Food only of a sloppy nature should be given for the first few [ps : eh a NN \\ \\ ‘ \ Se SsLoch BOOK. ora 1% i i RAMBOUILLET (French) RAM OF 1787. 4 pA nae ein eae ay RAMBOUILLET (French) RAM OF TO-DAY, 280 with skill and care, not pampered in feeding, but are not valuable in the United States. SECTION II.—AMERICAN MERINOS. The American Merinos are, or should be, de- scended from pure Spanish sheep without admixture. They are divided into families. Those of the At- wood and Hammond strains, from their careful breeding, may be regarded as the best, and are the direct descendants of the Negretti and Infantado im- portations from Spain in the early part of the cent- ury. The descendants of the Infantados are the true American Merinos, as recognized to-day. The Paulars are smaller than the true American Mer- inos, but fully as hardy in constitution, and by their breeders held in as high estimation as these of the Atwood and Hammond stock. IMPROVED INFANTADOS. Dr. Randall describes the improved Infantados as follows: The improved Infantados are a fourth if not a third larger than their Spanish ancestors, and are the largest family of American Merinos. Full- grown ewes, in their prime, weigh about 100 pounds, and some of them 120 and 1380 pounds. They are much rounder in the rib, broader, fuller in the quar- ters, shorter proportionally in the limbs, and stronger in the bone than were the Spanish sheep. They are indeed models of compactness and of beauty when judged by fine-wool standards. Their hardiness in respect to locomotion, or, in other words, their ability to travel, is not probably as great as 1t was sixty years ago; for, having no neces- sity to drive his sheep 800 miles a year, as did the Spaniards, the American breeder, in the place of that useless ability to travel, has developed those qualities which increase aptitude to take on flesh and produce wool. The improved American Infantados appear to be quite as hardy in other particulars as their ancestors, are more prolific and better nurses, and when properly fed, resist other vicissitudes equally well, and endure cold even better, but pro- bably demand better keeping. They will thrive, however, where none of the mutton breeds above described would find sufficient subsistence. Choice Infantado flocks with the usual number of sheep of different ages, yield from nine to ten pounds of wool per head. The fleece is longer, thicker, and covers the different parts of the animal far better than it did on the Spanish sheep. THE FARMERS’ STOCK BOOK. IMPROVED AMERICAN PAULARS,. The improved American Paulars are smaller, con- sume less food, and perhaps can better endure de- privation of it. Accordingly they are the sheep for cold, meager soils; for the scanty herbage of mount- ain districts, and for plains subject to periodical droughts. They have about the same general im- proved points of form as the Infantados, but are shorter-bodied. As breeders and nurses they are equal. Their fleeces are of equal quality, but are a pound or two lighter to the head. For that reason, and on account of the greater size of the former, there is, at the present time, a prevailing inclination to cross the Paular flocks with Infantado rams. This produces an admirable result for the wants of many farmers, but it would be very unfor- tunate if the present mania for great fleeces should lead to the loss, in its essential family purity, of a class of sheep so well adapted to extensive regions of our country. ; SECTION II].— OTHER FINE WOOLED BREEDS. The other fine wooled breeds are the French Me- rinos, not adapted to the climate of the United States, being inferior and tender. The Silesians and Saxon sheep produce. wool of the very finest quality, but they are tender and delicate. The fact that excessively fine broadcloth has gone out of fashion, probably never to return, has caused the interest in these breeds to entirely die out in the United States. The Merinos of Australia, as here- tofore stated, are a composite race of very fine wool, and of excellent herding qualities, also special char- acteristics of American Merinos. The Australians, however, have not been so carefully bred as our sheep, and hence the increased inquiry of late years for Merinos from our best flocks to breed upon Aus- tralian finely bred ewes. CHAPTER II. BREEDS VALUABLE FOR MUTTON AND WOOL. SECTION I.—CHARACTERISTICS OF VARIOUS BREEDS. The Down sheep may all of them be classed as medium wooled, as distinguished from longer comb- ing wooled and fine wooled sheep. The middle wooled breeds of Great Britain are the white and black-faced Highland, the Cheviots, Dorsets, the Welsh Mountain, and the Mountain sheep of Ireland. Those that have become noted in the United States DHE FARMERS’ STOCK BOOK. 281 YL AH) bi WN MH? RAY foo SY: wi \ MODIFIED COTSWOLD. 282 THE FARMERS’ STOCK BOOK. and Canada are the Hampshire, Shropshire, Oxford and the Southdowns. LONG WOOLED SHEEP. Of the long wooled breeds of England, also esti- mated both for wool and mutton, may be mentioned: The Leicester, Cotswold, Romney Marsh, Lincoln, and the new Oxfordshire, which latter, however, has met with little favor in the United States. TEXEL SHEEP. A Netherlancs sheep, the Texel, Mouton Flan- drin or Friesland sheep, has been imported but not found valuable. They are, however, highly thought of in the Netherlands and some portions of France and Germany for medium wool and for mutton. The cut, an ewe of this breed, will serve to convey an idea of the general appearance of the breed. These sheep are said to have originated in the seventeenth century, through the introduction of the African or Guinea sheep into the Netherlands, by the Dutch, and modified by subsequent crossing on the native sheep of the country. Wonderful accounts of their excellence and prolific breeding caused their importation into the United States in 1828, 1824, and again in 1863 to New England; but they were not found valuable. The ewes were stated to weigh from 145 to 175 pounds, the rams going 200 pounds, They are prolific, hardy, and produce rather long and medium fine wool, pure white. They are reported to be prolific as breeders of twins, and sometimes as having bred twice a year. SECTION IIl.—HAMPSHIRE DOWNS. The Hampshire Down was originally formed from the white-faced, horned Hampshire and Wiltshire sheep, crossed with Southdown rams of the darkest faces. In time the horns were entirely bred off, the faces darkened, and compactness was secured by care- ful selection. As we knowthem now they may be con- - sidered as among the most valuable of the Down va- rieties ever introduced into the United States. The Hampshire Down of to-day, although classed as a middle wooled sheep, bears a fleece longer than the Southdown, but slightly coarser. The ewes are prolific breeders. Early lambs will weigh, dressed, seventy to eighty pounds in May. Two lambs dropped in January, out of a hundred shown in En- gland lately, weighed, respectively, 149 and 178 pounds. SECTION Il.—OXFORD DOWNS. The Oxfords are quite a modern breed of sheep. Their history is given as follows: They were produced by coupling Cotswold rams with Hampshire ewes, occasionally using the South- down to perfect the cross. By such a course of breeding, skilfully and care- fully continued, an animal of uniform character has been produced, characterized by hardiness of consti- tution, good size, heavy fleece, facility of fattening, and excellent mutton. CHARACTERISTICS OF OXFORD DOWNS. The Oxford Downs have gray faces and legs, not quite so dark as the Southdowns; head fine, and well set; small bone, deep brisket, round hams; good, flat backs; hips wide, and tail set up high; belly straight; buttock square; legs rather short and fine, and twist full; the loin is very wide and deep, and a wide spread between the hind legs for the development of the udder. They are exceedingly gentle, quiet, and orderly, never jumping and not inclined to ramble; they are hearty feeders, and will thrive on anything given to them, and bear, better than any other large sheep, scanty pasturage. The ewes very commonly have twins, and suckle them both; the lambs thrive very fast, often reaching one hundred pounds in five months on nothing but milk and grass. This breed vields a very desirable quality of thick and heavy wool, weighing about seven pounds to the fleece, according to the experience of breeders in this country. Mr. Spooner considers it the result of the most successful attempt at cross-breeding ever _ made in England.- He adduces from certain exper- iments in feeding of Oxford Downs with Cotswolds, Leicesters, Hampshire Downs, and Southdowns, the apparent fact that these cross-bred varieties surpassed the others in quality and productive value of their mutton, compared with the fleece and flesh of short wools. The Oxfords may really be classed as between the medium and long wooled sheep, but the Southdown and Hampshire blood being so marked in their make-up, we have placed them among the middle wooled sheep. SECTION IV.—SHROPSHIRE DOWNS. This admirable hornless mutton and wool sheep is the old, horned sheep of Shropshire, improved and modified by crosses of Cotswold and Leicester, and later with the Southdown. Careful selection has THE FARMERS’ STOCK BOOK. RITHSdAVe rc ‘WVU NMOd i Hl i an iN) ui be 284 THE FARMERS’ SLiOCreX CO. so improved the breed, that it is universally admired where introduced into the United States. The face and legs as now bred, are a peculiar spotted gray. The fleece is long, glossy, of medium fineness, and will average about seven pounds of clean wool. The Leicester and Southdown have both been strong in- tegers in the improvement of Shropshires. It is noticeable of the Shropshires, that they take kindly to a great variety of situations. Hence it is not surprising that they have made so mauy friends in the United States, both in respect to fleece and wool. SECTION V.—SOUTHDOWNS. From the fact that the Southdown has been the strong integer in the make-up of all the modern breeds of mutton sheep,, and the added fact that its mutton continues to bring the highest price in our city markets, it requires that we give a full descrip- tion, notwithstanding the fact that Southdowns are really being less and less sought by breeders in both England and America. This is undoubtedly from the fact that now the rage is for size, as it is found to be in every other description of live stock. Nevertheless, when access may be had to the larger cities, South- down mutton will always sell at a price most profita- ble to the grower. The Southdown is one of the oldest of English breeds. The vast improvement in its make-up over those sheep of the last century, in precocity, fecund- ity, vigor, high and uniform breeding, and well marbled flesh in the valuable parts; this, and the fact that their prepotency is always sure to improve the mutton of any breed with which they are crossed, all goes to account for the constant use of South- downs in the improvement of the mutton breeds of England. THE ORIGINAL SOUTHDOWN. The Southdown of the last century, according to Ellman, was of small size, and far from possessing a -good shape, being long and thin in the neck, high on the shoulders, low behind, high on the loins, down on the rumps, the tail set on very low, perpen- dicular from the hip bones, sharp on the back, the ribs flat, not bowing, narrow in the forequarters, but good in the leg, although having big bones. THE IMPROVED FORM. As improved, their characteristics are: Head small and hornless; the face speckled or gray, and neither too long nor too short; the lips thin and the space between the eyes and the nose narrow ; the under jawor chop fine and thin; the ears tolerably wide and covered with wool, and the forehead also, and the whole space between the ears well protected by it, as a defense against the fly. The eye full and bright, but not prominent; the orbits of the eye, the eye cap or bone, not too projecting, that it may not form a fatal obstacle in lambing. The neck of a medium length, thin toward the head, but enlarging toward tne shoulders, where it should be broad and high and straight in its whole course above and be- low. The breast should be wide, deep, and project- ing forward between the fore-legs, indicating a good constitution and a disposition to thrive. Correspond- ing with this, the shoulders should be on a level with the back, and not too wide above; they should bow outward from the top to the breast, indicating a springing rib beneath, and leaving room for it. The ribs coming out horizontally from the spine and ex- tending far backward, and the last rib projecting more than others; the back flat from the shoulders to the setting on of the tail; the loin broad and flat; the rump broad, and the tail set on high and nearly on a level with the spine; the hips wide; the space between them and the last rib on either side as nar- row as possible, and the ribs generally presenting a circular form like a barrel. The belly as straight as the back. The legs neither too long nor too short; the fore-legs straight from the breast to the foot, not bending inward at the knee, and standing far apart both before and behind; the hock having a direction rather outward, and the twist or the meeting of the thighs behind being peculiarly full; the bones fine, yet having no appearance of weakness, and of a speckled or dark color. The beliy well defended with wool, and the wool coming down before and behind to the knee and to the hock; the wool short, close, curled and fine, and free.from spiry projecting fibers. SECTION VI.—OTHER MIDDLE WOOLED BREEDS. The white-faced Highland sheep of Wales are one of the indigenous breeds of Britain, though the black-faced Highland sheep of Scotland are credited as being the oldest of British breeds. The white are hardy and good nurses; faces white, rusty brown, or speckled with gray; the wool weighing about two pounds per fleece, but remarkable for its quality of not shrinking in washing. BLACK-FACED HIGHLANDS. Black-faced Highlands are remarkable principally “SNMOG-HENOS HLISVO HOTA 40 an0Ouy THE FARMERS’ STOCK BOOK. Ai) { A MM 285 286 for their hardiness, flocking qualities, docility and fine flavor of the mutton. The three following breeds we describe from the writings of the authors as noted: IRISH SHEEP. The Irish sheep have been much improved by the importation of English rams. Culley describes them as ugly and ill-formed. Bodies large; legs long, thick, crooked, and of a gray color; faces gray; heads long; large, flagging ears; sunken eyes. Neck long, and set on below the shoulders. Breast narrow, short and hollow; flat-sided. SHETLAND SHEEP. The Shetland sheep are described by Mr. Wilson as small and handsome; hornless; seldom exceeding forty pounds in weight; hardy—feeding on even sea- weed; wool soft and cottony. HEBRIDEAN SHEEP. The Hebridean sheep is described by Mr. Wilson as the smallest of its kind. Shape thin and lank; face and legs white; tail short; wool of various colors —bluish-gray, brown, or deep russet. Even when fat, this sheep weighs only twenty pounds. The wool rarely weighs more than one pound. DORSET SHEEP. Of this breed, a cut of which we give, and for the reason that they are still regarded as of value in England, we must depend upon the description of Mr. Youatt, from whom we condense: The pure breed is entirely white; the face long and broad, with a wool tuft on the forehead; the shoul- ders low and broad; the back straight; the chest deep; the loins broad; the legs rather beyond a mod- erate length, and the bone small. They are, as their form would indicate, a hardy and useful breed. They are a good folding sheep; their mutton well-flavored, averaging when three years old, from sixteen to thirty pounds a quarter. Their principal distinction and value is the forwardness of the ewes, who take ‘the ram ct a much earlier period of the year than any other species, and thus supply the market with mutton at a time when it fetches the highest price. CHAPTER IV. LONG-WOOLED SHEEP. SECTION I.—ABOUT COMBING’AND OTHER WOOL. There are several reasons why the American farmer should turn his attention more and moze to the pro- THE FARMERS’ STOCK BOOK, duction of vumbing (long) wool and deluine (middle) wool. The great plains, Texas, New Mexico, and the mountain region of the United States generally, all these are especially adapted to the Merimo and their modifications. All these regions, South Amer- ica and Australia, can raise fine wool so much cheaper than it can be raised on cultivated farms, that competition is a losing business. Fashion has — also changed in wool for gentlemen’s and also for ladies’ wear. It is probably permanent. The Me- rino, and especially the long wools, are being more and more used in manufactures of various kinds. The mutton of the large breeds is more salable than that of the Merino; that of the medium- wooled sheep is comparatively fine, and the wool brings a higher price than Merino. As especially interesting to all wool-growers, and as covering the ground most perfectly in relation to the various varieties and uses of wool, we present the following from an exhaustive account of the quality of wool produced on the globe, by M. Elsner, of Gronow, Sile- sia, as translated by the late and lamented J. H. Klippart: Our authority says: In considering the qualities of the wools and the manner of its realization, we shall, for the present, not refer to the microscopic investigation of the wool-hair or fiber in general, for which we have col- lected a large amount of material, but which we deem it not yet proper to publish, since our obser- vations differ in too many points from the views of former observers; and, therefore, we must be con- vinced in advance by repeatedly renewed investiga- tions, as to whether former observers or we are right. FORMS OF HAIR ON SHEEP. Four forms of hair cover the sheep: 1. The smooth, non-transparent hair found on the face, knees, and lower extremities of all sheep, and sometimes appearing also among the wool, de- tracting from its value. This short hair has no special value for manufacturing purposes, and at best is preserved among the other cffal in the process of tanning, for manuring purposes. This short hair forms the cover of the sheep living near the equato- rial zone, whose skins are used for clothing material only, and for sleeping and praying on them.* This ~* Thaer (Engl. Agric. IV, p. 731) mentions that Sir Josevh Banks brought such a smooth-haired sheep from Jamaica to England, which was covered with smooth hair two inches in length, and among these there was found a very soft and fine down, like on the deer. - —— ae tlt bak dn’ idl i . Sey ewe aes THE ay ee Ui MWUz; f Wy. , Me oY 4, FARMHBHRS’ STOCK BOOK. DORSET RAM. COTSWOLD OF THE LAST CENTURY, 288 THE form of hair, therefore, is excluded when we examine the wools. 2. The Zackelwool.—When the sheep comes into more northern regions, especially into such as have considerable watery precipitations in certain seasons, a form of hair is formed on the sheep which, with- out undulation, has traces of scales, and is tolerably transparent—a form of hair which, like the hair of goats, especially the Angora goats, and the upper hair of camels and Anchenie, is eminently suitable for protecting the body against changes in the tem- perature, and being long and smooth, it promotes a rapid escape of the fallen rain water and a speedy drying of the skin. Under these Zackelhairs the third class is formed. 3. The down, a much finer hair of greater den- sity, regularly covered with scales, spirally curved and undulating, grows the more abundantly the greater the changes in the temperature to which the wool-bearing animal is exposed; is denser in winter than in summer; and on account of its curvature and fineness, is eminently fit to keep the animal warm. Between this and the Zackelhair is developed the transitory form of ordinary wool, which, being long, presents the character of the Zackelhair in a state of transition to the down. These various forms are produced, either by cli- matic influences alone, or by these and the careful keeping of the animals by man, combined. VARIETIES AND VARIATION IN WOOL. Thus, from the sheep of the Zackel, or lock form, the Merino sheep originated; and, of necessity, had to originate, in Spain, because its formation required a rainless climate; in this climate the long, smooth Zackel hair being destined to keep the rain from the down, to cover this like a roof and let the rain run off, became necessary; nature let it grow weaker, and finally gave it only to new-born lambs. and pro- duced in the Merino sheep a sheep bearing a mere down rather than hair. When the Merino sheep is transferred into regions having a more copious rain- fall than Spain, and is not completely protected from rain, nature tries to reproduce the lost protection against rain, not by causing new Zackel hairs to grow, but by making the Merino down hair larger, so that it hangs down on both sides of the body, and lapping over each other causes the rain to run off. Therefore, Merino wool has attained an extraor- FARMERS’ STOCK BOOK. dinary length in the wet climate of England; there- fore the English Merino wool grows still larger in the still wetter and warmer climate of New Zealand; therefore it grows always longer when sheep, which never were exposed to rain, come into districts where they are less carefully kept, and frequently ex- posed to the fall of water; therefore, finally, the Merino wool remains short and retains its downy character when the Merino sheep is taken into rain- less regions, even if it there is kept and tended with less care than before—as, for instance, to the Cape of Good Hope, to the interior of Australia, and into the dry regions of South America. What is true in regard to the Merino wool, holds good also for all downy wools, for the down wools of Hast Dorset are shorter than those of Middle, South and West Dorset, simply because those por- tions of Dorset have more rain than the eastern por- tion; but this is shown in the most striking manner by the Southdown wools from rainy Ireland, when compared with the Southdown wools of England. On the back and sides they grow six to eight inches long, while the belly wool remains unchanged, be- cause no rain falls onit, and therefore it need not grow longer to facilitate the running off of the water. But in the sheep races having pure down, nature al- ways shows a tendency to produce below the longer down a shorter one, finer than the larger one; there- fore, in any sample of wool, the shortest hairs are always finer than the longer ones; therefore, the wool taken out by the comb is finer than that going through the comb. CLASSES OF WOOLS. The wool fibers of different qualities are divided into five different classes for manufacturing pur- poses. 1. Such as being long and smooth may be spun like flax, and give a lustrous, smooth thread—comb- wools proper; the length, fineness and luster of the hair are the conditions of its value. 2. Such as have a long, but no smooth hair— feeble comb-wools. 3. Such as consist of a mixture of smooth an& curly hairs of various dimensions— improper comb- wools. 4. Such as give but a rough thread and require the process of felting to obtain the necessary den- sity of the texture—cloth wools, card wools. 5. Such as may properly be used only for felting, Ma NIOONIT V == z= SS = = : : —_ _ oS = —- . == = s - = > 2 2 —— <= < — : 3 —— = = = aS Ne = S Z = . D an 3 — — 3 an a at} “i : So gf) ly 2 Oo a A A PANN AIS vy PAN Wes . MESS RAS . ZZ FARMERS’ STOCK Ne Se RN Ce 290. THE FARMERS’ SUMOCe BOO without being spun previously, which generally form a mixture of short upper hairs and downs. The value of the wool for the manufacturer is con- ditioned : 1. Chiefly by the quantity of clear wool fiber con- tainedin a given quantity of raw wool. 2. By the nature of the dirt in it. 38. By the length of the hair. 4. By the luster of thesame. 5. By the fine- ness of the wool. 6. By the softness of the same. 7. By the power of the hair. 8. By the regular structure of the fleece. 9. By the color. 10. By the manufacturing purpose. It is needless to show to what extent the value of woolis conditioned by its quantity of clear wool-fiber contained in a given quantity of raw wool. The manufacturer and the wool dealer have, through long experience, acquired so great a skill in judging this property, that the price of wool of the same quality as to the wool-fiber varies but little, whatever may be the dirt contained in it. SECTION II.—-LINCOLN SHEEP. The Lincoln is essentially a fat sheep, but has also plenty of meat. This breed is also the largest of the various English breeds, weighing up to 160 pounds at two years old, and occasionally dressing to weigh ninety pounds per quarter. The wool is often nine inches long, exceedingly lustrous, and weigh- ing sometimes twelve to fifteen pounds per fleece. Lincolns are hardy, prolific, but great feeders, and hence they require the best pastures; and, also, high feeding in winter. They have been known in the United States for fifty years, but have not become widely disseminated, the Cotswolds being generally preferred. It is more than probable, however, in consequence of very long wool being more and more called for, that, when the necessary care and atten- tion can be given them, or when high farming is practiced, they may be found valuable. As mutton sheep their great size will, however, be against them. in American markets. The fat of the Lincoln is more internal, however, than either that of the Lei- cester or the Cotswold. Hence, as mutton sheep, they are superior to either cf these breeds, but on the other hand the Cotswold and Leicester breeds combine the essentials of Lincoln wool. The cut will show the type of this Lincoln sheep. The west, with its dry summer and autumn cli- mate, and its dry but cold winters should prove ad- mirably adapted to these sheep, as indeed it has proved to be to sheep generally, and certainly in no other part of the world may be found so luxuriant and cheap food. SECTION Il.—LEICESTER SHEEP. The old Leicester sheep, before the experiments made to improve them by Bakewell, of Dishley, com- menced in 1755, and continued until they became the most famous sheep in England, was an animal of large frame, with heavy bone and coarse-grained meat, a flat-sided carcass, and legs large and rough. It was a slow feeder and necessarily late in reaching maturity, weighing at two or three years old, 100 to 120 pounds. Let us compare this description with that of You- att, who knew them after they had been brought to their high state of excellence. This accurate writer gives their points as known in his day as follows: “The head should be hornless, long, small, taper- ing toward the muzzle, and projecting horizontally forward. The eyes prominent, but with a quiet ex- pression. The ears thin, rather long, and directed backward. The neck full and broad at its base, where it proceeds from the chest, so that there is, with the slightest possible elevation, one continued horizontal line from the rump to the poll. The breast broad and round, and no uneven or angular formation where the shoulders join either neck or the back; particularly no rising of the withers or hollow behind the situation of these bones. The arm fleshy through its whole extent, and even down to the knee. The bones of the leg small, standing wide apart; no looseness of skin about them, and comparatively bare of wool, The chest and barrel at once deep and round, the ribs forming a considerable arch from the spine, so as in some cases, and especially when the animal is in good condition, to make the apparent width of the chest even greater than the depth. The barrel ribbed well home; no irregularity of line on the back or belly, but on the sides; the carcass very eradually diminishing in width toward the rump. The quarters long and full, and, as with the fore- legs, the muscles extending down to the hock; the thighs also wide and full. The legs of a moderate length; the pelt also moderately thin, but soft and elastic, and covered with a good quantity of white wool.” From the fact that the Leicesters have been one ~ of the most noted of English brecds in the improve- ment of the long-wooled modern breeds, we introduce _——_ iN TEE FARMERS’ STOCK BOOK Za ENGLISH SOUTH DOWN, (iVinter Condition.) IMPROVED COTSWOLD RAMS. h 292, THE FARMERS’ STOCK BOOK. a condensed history of the breed in the United States from the lineyclopedia of American Agriculture: “The earliest record of this breed (Leicester) in the United States is a mention by Custis of the Bakewell ewes on the estate of Washington, from which, through a cross by a Persian ram, was derived the somewhat famous Arlington long-wooled sheep. The influence of this and other long-wool flocks of Virginia gave a popularity to the English races which has continued to the present day, though the preference at present appears to be given to the Merinos, especially since the war and its accompanying destitution and lack of thrift. Kentucky also gives a preference to the Lei- cester, asa fit companion to the Shorthorn bullock upon the blue-grass pastures. ‘They are to be found in small numbers in the middle and Ohio Valley states, generally in a semi-degenerate state, not bred up to the moderate standard of the perfect Leicester in his English home. The mutton of Leicesters is too fat to suit American taste, yet that of grades is quite palatable, though coarse-grained, with tco much outside fat. Even in England meat of ani- mals two years old is less valuable than that of lambs or shearings; and the price is always matezi- ally lower than mutton of Southdowns and the mountain races. BORDER LEICESTERS. ‘‘More than a century ago some of the sheep-folds of the border were reinforced by Liecestershire sheep of established repute. Harly in the present century representatives of the Dishley stud began a contribu- tion to the improvement, which has been continued tull they have won a distinct position in the show- yard and in popular esteem. CHARACTERISTICS. ‘‘The characteristics of this breed, as given by Mr. John Wilson, are extraordinary aptitude to fatten and early maturity. He says: The most marked feature in their structure is the smallness of their heads and of their bones generally, as contrasted with their weight of carcass. They are clean in the jaws, with a full eye, thin ears and placid counte- naace. Their backs are straight, broad and flat; the ribs arched, the belly carried very light, so that they present nearly as straight a line below as above; the chest is wide, the skin very mellow, and covered with a beautiful fleece of long, soft wool, which weighs, on the average, from six to seven pounds. On good soils, and under careful treatment, these sheep are currently brought to weigh from eighteen to twenty pounds a quarter at fourteen months old, at which age they are now generally slaughtered. At this age their flesh is tender and juicy, but when carried on until they are older and heavier, fat accu- mulates so unduly in proportion to the lean meat as to detract from its palatableness and market value.”’ SECTION Iv.—COTSWOLD SHEEP. There are no representatives of the long-wooled breeds of England that have been received with greater favor, cr been more widely disseminated in the United States, than the Cotswold, and especially so in the west. ‘The reason is they are of great size, strong of constitution, fairly prolific, and seem to have the quality of adapting themselves to a greater diversity of soils and situations than any other of the long-wooled breeds introduced. The engraving of Cotswold rams are portraits of this famous breed and shown in ordinary flesh. The history cf the Cotswold breed has been sum- marized as follows: The Cotswolds, of the county of Gloucester, En- gland, aze of great antiquity, but have been greatly modified and improved within twenty years. They are sometimes called Gloucesters, sometimes New Oxfordshires. There has been a variety known by the latter name, made by crossing Leicester bucks upon the Cotswold ewes; but the distinction between them and the Cotswolds is not now recognized in England, the original stock being nearly extinct, and t1e new breed being known as improved Cotswolds. They are greatly superior to the Leicester in weight of wool, size, hardiness, vitality; are much more pro- lific, many of them habitually bearing twins, and ex- cellent as nurses. ‘Their fleeces are somewhat heav- ier than the Leicester, usually averaging seven or cight pounds. They are possessed of a good figure and have a portly gait. The rams sometimes attain the weight of 800 pounds, and one is known to have weighed 874 pounds. The wool is of moderate fine- ness, long, white and strong. They have a long, thin head, well set on, broad chest, well rounded barrel, and straight back. For rapidity of growth they vie with the Leicester, can scarcely be excelled for docility, and are unsurpassed in size and weight. Their mutton is coarse-grained and very fat, but better intermixed than the Leicester, which has three or four and sometimes five or six inches of fat upon the outside, as fed in England. They are now ex- THE FARMERS’ tensively used for crossing with other sheep, to obtain early lambs for market, both in this and in the mother country, and are rising rapidly in public estimation. For nch pastures, in regions where grain is abundant and cheap, they are invaluable, and especially to be preferred in view of the rough- ness and negligence characterizing the American system, or rather want of system, of sheep hus- bandry, to the pampered and delicate Leicesters. They have been in the country for fifty years or more, and are now largely imported from Canada. The history of the improvement of the Cotswolds we have condensed as being valuable: As a breed it is of the greatest antiquity, and one of the largest of the English breeds. The improved Cotswold is smaller than the original race on account of the influence of the Leicester element in its ameli- oration. It has gained in fleece and form, and comes to maturity earlier; is more prolific than the Leicester, and has greater strength of constitution; is often fattened at fourteen mouths, yielding fifteen to twenty pounds per quarter, and twenty. to thirty if kept till two years old. The fleece is six to cight inches in length, and sometimes much longer; is strong, somewhat coarse, of good color, and yields a heavy fleece. The mutton is superior to that of the leicester, with a smaller proportion of fat, and the sheep are also superior to that popular breed in weight of wool, size, hardiness, and vitality. They are possessed of good figure, have a large head, well set on, a broad chest, a well-rounded barrel, and a straight back. They are often used for crossing upon oth:r breeds, and for-obtaining earlier market lambs, both in this country and in Europe. They are more widely disseminated in this country than any other long-wool, and preserve well the popularity which they have attained here. The fleeces are heavy, reaching eighteen pounds, and the wool, from the absence of grease or gum, loses conparatively little in scouring. The wool is well adapted to combing from its great length, and the mutton, although very fut when the animal is mature, is nevertheless of good quality. THREE MARKED GRADES OF LONG-WOOL. To sum up the whole matter of long-wooled sheep itis regarded in England, where the humid climate is favorable to the production of fleeces of great length of wool, that the best representation of nice combing wool is the Lincolnshire sheep, and it is one STOCK BOOK. 2938 of the largest sheep races in England. The next in rank for a long-wooled sheep, in England, is the Lei- cester, which is the most generally distributed comb- ing wool race of that country. It is also the most tender of the large English races, and its early ma- turity and great fattening propensity are its chief qualities. The third in rank of combing wools are the Cotswolds, which are a vigorous and hardy race. SECTION V.—OTHER LONG-WOOLED BREEDS. A breed of sheep called Improved Kentucky sheep, is localized in some portions of that state and Tennes- see, said originally to have been found by breeding a large Merino ram upon thirty selected sheep of the com- mon mixed blood of the country. The ewe progeny were then bred to an imported Bakewell (Leicester) ; the ewes of this cross to animported Southdown; the next cross used being a three-fourths Cotswold and one-fourth Southdown ram. In 1855 a mixed ram was used, said to contain Cotswold, Oxfordshire, Teeswater and Southdown blood. In 1856 a Cots- wold was bred to this mixed race, and since that time, or from 1860 to 1865, the date when the ac- count was written, Cotswold and Leicester blood was used, ; These sheep look much like Cotswolds, but of course with such incongruous breeding, little uniform- ity could be attained. We make the statement of the breeding to warn others not to attempt to produce a valuable breed by such means. There is, in fact, no chance of making a better than existing breeds by commencing with common mixed ewes. Their true place is to breed half and three-quarter bred sheep from any of the improved breeds selected. In the meanwhile the farmer should be breeding to one, two, or more pure ewes, that in time he may have pure sheep of whatever race may be selected. Had the originator of the Improved Kentucky sheep pur- sued this plan, while he would have secured most valuable animals for wool and mutton, ata day when good animals were scarce, he would also have -red up a pure race, at the same time the descendants of a pure race that would to-day have stood foremost with those in his: state. The average farmer, how- ever, wants to breed up his common sheep. It is easy and simple enough, and the rule will apply to all live stock. HOW TO BREED GRADES. Many persons hesitate to buy superior male ani- mals for two principal reasons. One is, they imag- 294 ine that the improvement is not marked; and the second is, they imagine that their stock will always be something far below the pure or thoroughbred stock. Both of these propositions are grave mis- takes. The improvement is marked in the first cross, really more so than in the succeeding ones, and the fourth cross will give animals that none but the most critical judges can distinguish from pedigreed ones of high caste. Let us examine tits question, the facts of which are well-known to all experienced breeders, and, as an object lesson, place it in tabu- lated form: RESULT, SIRE. DAM. PURE BLOOD. First generation,..... 1 O a Second generation... ib Oy 2 Third generation..., if 2 $ Fourth generation. .. 1 $s 15-16 In all these generations the sire is of pure blood. In the first generation the result is a half-blood. This, if a female, is bred to a pure animal, and the result is a three-fourths blood, ete. HOW LONG WILL IT TAKE? Suppose you begin with your flock this fall, next spring you have your half-bloods as the progeny. The next autumn the ewe Jambs may be bred, though it is not altogether good practice to be followed up, but you want a flock. In 1885 you have three- quarters bred lambs. In 1886, seven-eighths; and in 1887 fiftcen-sixteenths bred sheep. If you allow the ewes to be cighteen months old before breeding them, then the second cross will be had in 1886, the third in 1888, and the fourth in 1890. Seven years is not a long time to wait for a flock of sheep that will grade handsomely with the average of a given pure breed. But you want good mutton and good wool that will sell quickly? The first Cotswold cross will give you fair combing wool, so will the Leices- ters, the Lincolns, the Oxfords, or the Romney Marsh sheep. If mutton is to be a distinctive product, select as sires any of the Downs that may seem best adapted to your locality. ROMNEY MARSH SHEEP. The only other breed of long-wooled sheep that seems necessary to notice here is the Romney Marsh. They are little known in the United States, and will probably never be particularly sought after. It is described as a large shcep, not very symmet- rical in form, having narrow fore-quarters and flat THE FARMERS’ STOCK BOOK. sides, and coarse bone and muscle. It has a white face, a long and thick head, and a tuft of wool on the forehead. The wool is of more value than the mut- ton, perhaps, (but would not be profitable without it,) being long, fine and lustrous. The ewes are pyro- lific, about thirty per cent of doubles being expected in reproduction. The lambs come late, after the severity of the winter is over. ! With good feeding after the first wintering they can be brought to seventeen pounds, sometimes to eighteen pounds per quarter; yet they are more fre- quently kept a second winter. They are not very early in maturing, and grass is the main reliance for growth, if not for fattening. CHAPTER V. CARE AND MANAGEMENT OF SHEEP. SECTION I.—A WOOL AND MUTTON PROBLEM, The preceding chapters have given a detailed ac- count of the derivation of breeds, classification by texture of wool, and including the characteristics of sheep both as wool and mutton producers. The space devoted thereto was considered absolutely necessary in connection with the important matter following, relating to the management of sheep and lambs, flocking, shearing, marketing, shelter, feed- ing, treating and breeding. The study of wool and its proper classification is of the first importance to breeders, since whatever the breed of sheep, whether they be distinctively mutton or distinctively wool breeds, the wool is always the second important in- teger in profits, and in all fine wooled breeds the most important. GUIDING PRINCIPLES. The breeder of sheep and wool must be guided by many considerations in the selection of breeds. Fine wooled sheep, especially the American Merino, may be keptin large flocks. In the United States no other valuable breeds have been found that would do well in immense flocks, such as must be kept in all the great plains region of the United States. They are also the most valuable of the fine wooled sheep for the farm in thickly settled regions adapted to the erowth of wool. Near cities, or contiguous to mar- kets where fine mutton is sought, the breeder must carefully study the relative difference in price as _be- tween fleece and carcass in connection with the cost of keeping, of the relatively inferior mutton of the SS eee THE FARMERS’ STOCK BOOK. merino as compared with the best mutton breeds, and this in connection with the value of the fleece, | and vice versa. It is simply a question of study and figuring, and this each one must do for himself. SECTION Il.—SMALL FLOCKS. The management of small flockg of sheep on aver- age farms is exceedingly simple. They are not sub- ject to diseases, especially contagious discases, as in the case of large flocks. They eat much herbage that other animals refuse, are great exterminators of weeds, their manure is especially valuable, and for the reason it is easily absorbed where it is dropped. SOME FACTS IN SHEEP HUSBANDRY. Sheep may run with cattle if both drove and flock are small. Flocks are not so subject to the depreda- tions of dogs in thickly settled neighborhoods, and for this reason; so many half-starved curs are not kept. If a bell to each ten sheep is worn, the ring- ing will caution the average dog. When kept with cattle and used to them, sheep instinctively seek their company when fnghtened. EXAMINATION FOR DISABILITY. Whether the flock be large or small, whoever has charge of the flock should examine them daily, espe- cially for lameness. If a sheep is found lame from any cause, the time to assist it—even from an cconom- ical standpoint— is as early as possible. Catch it. It may be gravel in the cleft of the hoof. It is easily removed. If it be foul, or incipient rot, the time to give relief is immediately. SUMMER AND WINTER MANAGEMENT. Any pasture dry enough for cattle will do for sheep; that is, dry pastures. Sheep should never be kept 6n wet land. When the ordinary pastures are soft, remove them to the dryest on the farm. If the pasture contains both wet and dry land, sheep will naturally seek the highest and firmest portions. In winter sheep must be sheltered from storms and severe wind, yet they must have plenty of air. They do best in open, low, well-littered sheds where they | may be secure from wind and wet. The shed must be provided with a suitable rack for hay, and with a trough underneath to catch the waste. In this the grair and roots allowed may also be fed. Sheep must be kept uniformly well. They must not be allowed to fall away. It injures the wool. Sheep that are kept uniformly thriving have no weak places 995 “ae in the wool. They should not be too much crowded, and the wethers should be separated from the ewes, and the weak from the strong. If only fifty are kept, divide them in the winter into two flocks. MANAGEMENT OF RAMS. Never allow rams to run with the ewes except in tupping time. They are among the most brutal of the animal creation. The proper plan is to keep rams always by themselves and allow them with the ewes but a short period morning and night. As soon as one ewe is served mark it and turn it out from the rest, and mark the date in the register. If served again, re-mark, and note the last service in the register. It will assist very much, not only as refer- ence from time to time, but especially when the ewes are nearly ready to yean. It is absolutely necessary in all large flocks, and especially so in those of purely bred flocks, whatever the number. The rams here are too valuable to be allowed their liberty, and the ewes and their progeny certainly should not be teased by their brutal pertinacity. Hence no good flock-master allows such rams their liberty. There is no practical reason why any ram should not be kept separate from the flock. RATIONS FOR SHEEP. If roots are fed daily, one bushel, chopped fine, fifteen pounds of grain, one hundred pounds of good hay and what straw they will eat will keep fifty meri- nos in good condition if they come to the sheds in good flesh in winter. It will be most econcmical to feed the roots in the morning. If there are no roots, ensilage may be substituted and the grain fed at night. Hay should be fed three times a day. SECTION Il. —MANAGEMENT OF LARGE FLOCKS. The master of large flocks will of course be guided by circumstances. There is no profit in keeping sheep as the exclusive stock on fenced farms. The great value of sheep in well-settled districts is in their economy as a part of the farm stock. In this day of strong demand for fine mutton there is more profit in the mutton breeds than in the fine wooled breeds, and the wool brings about as good a price as that of the fine wools. The sheep industry of the plains has grown into such great pro- portions that the small farmer can compete less and less with the growers of fine wool on large ranches. There is money, however, in such a number of sheep as a farm may carry in connection with other stock. THE The profits from mutton sheep will increase from year to year as population and the wealth of cities increase. FINE WOOLED FLOCKS. Keeping of sheep on an open range is a very dif- ferent industry from the keeping of sheep on farms. Let-us see what the experience of the best flock-mas- ters of the world says. One of the best of the large flock-masters of the West, the late 8. P. Boardman, one of ihe early large flock-masters of central Illi- nois, at a period when great tracts of territory were uncultivated, testified that sheep brought West, from the Hast, would increase considerably in the weight of their wool. This is our own observation in north- ern Illinois, thirty years ago, where flocks of 1,000 to 5,000 “in a bunch” were kept. The reason was the summer pasture was ample and unrestricted, and the winter feeding and shelter the very best. SUMMER MANAGEMENT OF A LARGE FLOCK. Mr. Boardman was a most experienced and prac- tically educated sheepmaster. His methods were adapted toa prairie region, and a modification will easily be suggested to the practical man, to suit his particular circumstances. RANGE. As to range, it may be high, rolling prairie or dry plains, with never-failing water running through it. The same territory, with the wild grasses destroyed and set with blac and other nutritious grasses nat- ural to arable land, is a better range, of course. TURNING OUT IN THE SPRING. Our authority says: In the Hast the first thing which properly comes under the head of summer management is the operation of tagging, which is performed on the entire flock before they pass out of winter quarters on to grass. In pasturing sheep on prairie grass, this 1s unnecessary except with a few sheep. The reason is, that the prairie grasses are more binding in their nature, so that relatively but a few sheep scour. In the West, as soon as the prairie grass ed ] . 4 | . | f ‘i { y , TAME ha antl "Bi ; Bian | \ } P ' fest HY Ue ¥ ” 4] = GROUP OF SUFFOLK SWINE. a Ko. ¢ °° - 314 THE FARMERS’ STOCK BOOK. From these beginnings the original stock, by judi- cious selection and feeding, were brought to high per- fection. ‘The swine were distinctively white and black. Later, although not so stated, infusions of Berkshire blood were probably used, and the best rep- resentatives are now quite black except small, dis- tinct markings of white. CHARACTERISTICS OF THE POLAND CHINA. The best specimens have good length, short legs, broad, deep back, deep sides, flanking well down to the legs, broad, full, square hams and shoulders, moderately drooping ears, short head, wide between the eyes; the whole animal black, except more or less spotted white, as the fancy of the breeder seems to direct. As model hogs, when fat, we have seen few superiors. As heavy weight, with constitutional vigor, they will compare with any of the modern breeds. SECTION VII.—CHESTER WHITE The Chester White are said to have originated through the importation of swine from Bedfordshire, England. These were crossed with the best native swine. Later the Suffolk and Berkshire were used in crossing in individual cases, but some discarded this progeny. Selection, and perhaps a Suffolk cross, has much refined the original Chester Whites, which were inclined to be coarse. CHARACTERISTICS. Their characteristics are: Head short and broad between the eyes; ears thin, projecting forward and lopping at the point; neck short and thick; jowl large; body lengthy and deep; back broad; hams full and deep; legs short and well set under the body; hair thin, white and straight; if a little waved it is not objectionable; tail should be small and without bristles. : SECTION VIII.—DUROC-JERSEY. The positive origin of this now fashionable breed, as improved within the last twenty years, is un- The distinctively red hog of England 1s the Tamworth. ‘There is, however, no record of the importation of specimens of this old breed, but it is more than likely that individuals were brought over known. by settlers from England to New Jersey. As a boy, more than fifty years ago, we remember that red hogs were common in New Jersey and thought Yet the Tamworth Reds were not highly The highly of. prized in England and were localized there. most probable solution is that the Durocs wiore the early value to the Berkshire, which even now will show its original sandy color in rare cases, even in the purest bred. The original Jersey Red, however, was a coarse hog, as we now understand the term, rather high on legs, coarse hair, inclining to bristles on the back, and with hairy tail and brush. They were valued especially for their strong constitution, capacity for making heavy weights and freedom from mange and other constitutional swine diseases. CHARACTERISTICS. The Durocs as bred in New York for years com- bine fineness of bone with large size, quietude, apti- tude to fatten, freedom from constitutional diseases and capacity for growth. SECTION IX.—CHESHIRE SWINE. There is some obscurity as to this breed having originated, as claimed, from a pair of swine brought to Albany, N. Y., from Cheshire, England. There is no breed distinctively known as Cheshires in En- gland. Neither is there a record of the importation. The Yorkshires have, however, been long known in New York and Canada, and the breed is undoubt- edly made up of such crosses on the best white hogs of the Empire State, early famous for superior swine. CHARACTERISTICS. The Cheshire should be pure white in color, skin thin and with a pink tinge. They should have but little hair, though pigs of the same litter may differ much in this respect. Snout long but slender and fine, with jowls plump and ears erect. The shoul- ders are wide, the hams full, the flesh fine-gramed and remarkable for the amount of mess pork to the offal. Like the finest-bred Suffolks, they cannot stand exposure to the sun, and like the Suffolks, tails of the young pigs are inclined to drop off. For the pen, however, they ave admirable swine. SECTION X.—VICTORIAS. The Victoria swine, of New York, are represented to have descended from a sow called “Queen Vic- toria,” and to have been originated by crossing a strain of Tish Graziers with Byfield, and by subse- quent crosses with Yorkshire and Suffolk. They are medium in size, good feeders, fatten readily at any age, and they carry a fair coat of hair. CHARACTERISTICS. The color is pure white; hair fine and soft; head STOCK BOOK, FARMERS’ . “ ‘CELE \ WA / PAIR OF POLAND-CHINA SWINE. 3816 THE thin, fine and closely set to the shoulders (that is, the ueck is short); the face slightly dishing; the snout short; ears erect, small and thin; shoulders bulging and deep; legs short and fine-boned; back broad, level and straight; body long, hams round and swelling, high at base of tail, with folds between the thighs; tail fine and free from wrinkles or rolls; skin thin, soft and elastic. SECTION XI.—THE PERFECT HOG. A committee of the American Swine Breeders’ Association, appointed to determine the essentials of a first-class hog, reported, and from which we repro- duce the salient points: A FIRST-CLASS HOG Must have a small, short head, heavy jowl and thick, short neck; ears small, thin and tolerably erect; not objectionable if they droop slightly forward; must be straight from the neck back to flank; must be let well down to the knees in brisket; of good length from head to tail; broad on the back; ribs rather barrel-shaped; must be slightly curved or arched in the back from shoulder to the setting on-of tail; tail small; long in the ham from hock to setting on of the loins; shoulder not too large, to give symmetry to the animal; ham broad and full; hair smooth and evenly set on; skin soft and elastic to the touch; legs short, small and well set under; broad between the legs; good depth between bottom and top of the hog; with pleasant, quiet disposition; should not weigh more than three or four hundred pounds gross at twelve to eighteen months old, according to keep; color may be black or white, or a mixture of the two. The above-described hog will measure as many feet from the top of the head to setting on of tail as he does around the body, and will measure as many inches around the leg below the knee as he does feet in length around the body; depth of body will be four-fifths of his height. CHAPTER II. BREEDING AND FEEDING GF SWINE. SECTION I.—PRINCIPLES OF SWINE BREEDING. The principles involved in the breeding of swine, generally, are those applicable to the breeding of other farm animals. Swine, however, are bred with a view as much tc their fat as their flesh. In com- parison with other animals, but little is eaten in a FARMBERS’ STOCK BOOK. fresh state. The great bulk is eaten salted, or cured in some other way. Next in importance to the flesh, and nearly equal in value, is the lard, as a commer- cial production. Hence, those breeds that will pro- duce the greatest proportion of lean meat in the hams and shoulders, with large development of fat about the kidneys, back and sides, and with well-streaked lean with the fat of the flanks, is what the breeder seeks in connection with a moderate-sized head, fine bore and light offal generaily. Another departure from the principles of high breeding as now established, is that in-breeding of swine must be followed with great care. The hogis naturally inclined to scrofula, tubercles, and also, from his omnivorous feeding, to parasites of the flesh. The taint of scrofula is quickly intensified by close in-and-in-breeding. Hence while purely-bred hogs are the foundation of usefulness, and require to be kept intact, the best success, so far as meat is con- cerned, isfound in the half and three-quarters bred swine, using strong, roomy, healthy sows of mixed blood for the foundation stock, or else cross-bred ani- mals between two pure breeds. ‘Che bulk of the best swine in our market are, and will always be, probably, from thoroughbred sires upon the mixed stock of the country. There are now so many pure and compos- ite breeds, as noticed in Chapter I, that tke practi- cal market breeder need not err. SECTION II.—-CROSS-BRED AND GRADE SWINE. The breeder for pork, bacon, hams and lard, where the highest quality is desired, will, of course, seek pure-bred or cross-bred swine. Cross-bred swine are the product of two distinct breeds. Pure bred swine are the produce of two animals of a distinct breed, as the Berkshire, Poland-China, Duroc, ete. Grades, like those of any other animal, are the produce of any two animals of a species, one of pure and the other of mixed blood; the grade also being estimated as in other breeding by the amount of pure blood con- tained; as first cross, one-half; second cross, thrcee- quarter blood, ete. SECTION Il.—SHELTER FOR SWINE. There is no one of the farm animals so susceptible to cold and also to heat as swine. They are essen- . tially without covering, since the hair on all well-bred swine is thin, and in no breed is it well adapted as a protection. In a state of nature swine seek the densest thickets, where a bed is made, which a num- ber of individuals occupy in common. In the sum- THE FARMERS’ STOCK BOOK. KAY a \ \ \\ \ \\ \\\ \ DUROC-JERSEY RED BOAR. YY iM) Wy WY DUROC-JERSEY RED SOW. 318 THE FARMERS’ STOCK BOOK. mer water is sought for its cooling ¢ffects, and as a protection against insects, and skin and other scrof- ulous diseases. The animals wallow in or encrust themselves with mud, as a protection against heat, parasites and skin diseases. Hence the sagacious man will be able to meet these necessities intelli- gently. RANGE FOR SWINE. Jf swine cannot have sufficient range in summer where they may find mud and pure water, they must be washed often. In winterthe shelter must be— however it is made—of such a nature that the ani- mals can be made comfortable without too many of them crowding together. Four hogs are as many as ought to lie together. When swine are kept in hog barns, they should be so arranged that the cleaning, feeding and Sther required necessities may be accom- plished in the most economical manner. HOG BARNS. On a large scale we have found a two story build- ing, twenty-one feet square, with wings to contain the feeding pens, the upper story of the central building to be devoted to grain, ground feed, etc., to be delivered below by appropriate chutes, to be the most economical. The first story con- tains the boiler or steamer, feed car and other necessary arrangements. The swine are kept in pens contained in wings (as previously stated) twenty one feet wide and as longas necessary. This will allow for a passage-way five feet wide between the rows of pens, and four such wings may be ex- tended from the central building with yards attached to each pen. SUMMER FEEDING. The summer feeding of hogs is a question upon which many practical feeders disagree. A very large number believe that pigs may be put immediately upon meal at the time they are weaned, and thus fed until they are turned off fat. Others again follow an entirely opposite course. They allow-the pigs to shirk for themselves, on sometimes indifferent past- ures, perhaps grudging them a little corn when the grass is dried upin July and August. They winter them cn just what corn will serve to keep them alive during the winter, pasture the succeeding summer. and turn them off some time during the succeeding winter, corn-fed, or else sell them in the autumn to feeders who fatten them. TO RAISE HEALTHY SWINE. Neither of these classes ever made any money off of pork, and unless the pigs bought of the latter class came at a very low price, the feeder who buys them makes little or no profit. The middle course is the correct one; there is no class of farm stock that pays soilly for wintering as swine, unless the owner have so much timbered range that the animals can pretty much get their living summer and winter. Such cases are very few. The proper system of sum- mer feeding is when the pigs have been fairly weaned, to put them on pasture where they may have plenty of young clover, and to feed them in addition, what mixed food or grain they will eat. Mill feed and corn meal in equal proportion, will form the bone and muscle necessary to make the growing frame what it should be. Whatever milk and refuse there is from the dairy should, of course, be fed, but this really goes but a little way in feeding a drove of hogs. After harvest the swine should be turned into the stubble to consume the gleanings. Here they should be allowed to root. We believe that much of the loss in swine from that large class of diseases, mis-named “hog cholera,” arise from disordered digestion, from ringing swine, in connection with the exclusive feed- ing of corn. The weakened system also renders the stock liable to lung diseases, scrofula, and the attacks of internal parasites, to which swine are predisposed. THE GROUND-WORK OF BONE AND MUSCLE. If the pigs are fed liberally upon food of mixed grain, ground together, or if peas, where this crop may be grown, or some rough grain should be sown in which the pigs could be turned to “hog it down,” it would be better. But the most economical feeding in the prairie region of the West, at least, is to sow oats or rye, to be ground with corn, or to use the light grain of these crops together with the light grain of wheat, and such barley as may not grade in the market for malting. Where mills are near, or in districts convenient to railroads, mill feed is the cheapest food that can be bought to mix with corn meal. By mill feed, we mean all the ground refuse of merchant mills except bran. SUMMER FEEDING. When pasture becomes dry, a field of clover should be reserved for cutting andfeeding. As soon as corn begins to glaze, or as soon as it gets too hard for REE ae boiling, it makes excellent feed to keep pigs thriving. | In fact, the summer feeding must be so managed that the pigs, in September, may be put on corn, and | turned off the same winter, weighing to average, 200 pounds and upward. ECONOMY OF COOKED FOOD. If the pigs have been kept growing through the summer on grass and grain, and if facilities are had for cooking—and no farm where hogs are kept is complete without it—pumpkins and windfalls of fruit, parsnips, beets, small potatoes and other roots may be economically boiled with corn meal, or other ground food used. All these not only serve to keep the digestive system in good condition, but they also furnish the organic and inorganic matter neces- sary to the full development of the animal system. Among garden vegetables, none are more valuable than cabbages, and the entire head may be used, in- cluding the outside leaves. SECTION V.—WINTER FEEDING. The winter feeding of swine should only be em- ployed to carry through the breeding hogs, the Lose) fattening pigs to be turned off in the spring, and such late pigs as will not make sufficient weight to be fattened during the winter, but must be reserved for the clover field the next summer, and to be fat- tened all the way from June until September. Some succulent food is necessary. Pumpkins may be kept until January with little trouble, if piled in a dry place and covered with litter sufficient to keep them from freezing. Rutabagas may be fed after this time; parsnips arc also excellent food, and cost less to raise than most people suppose. They may be har- vested by plowing deeply close to the rows, going around the entire patch, and then follewing with a sub soil plow deeply underneath, going the reverse way from the turning-plow. This cuts or Icosens the roots so deeply, that what little tap root is left in the ground matters little. ECONOMY OF ARTICHOKES. An ample field of artichokes should be raised each year by every hog grower. Small pieces may be dropped at any time in the spring, at distances of one foot, in pretty deep furrows, three and a half feet apart, or they may be dropped in every third fur- row in plowing and covered by the next furrow. Cultivate the same as corn, one way, until the stems are three feet high, and thereafter they will take care of themselves. The hogs should be allowed to root FARMERS’ STOCK BOOK. 319 out the crop as they will, at any time after the first of October, and during the winter when the ground is not frozen, and also in the spring, until the plants again start into growth. Thus artichokes willremain in the ground and produce acrop each year. But the most economical way is to replant the same patch each year, and cultivate down such as are not in the line of rows. BOILING FEED. Many persons suppose that the boiling of feed is expensive. Itis notso. Where boiling is followed, the mistake is in using too small a kettle. Nothing smaller than a four-barrel kettle should be used, and it should have a tight-fitting covering of boards to keep in the steam. This is made by clinch-nailing or screwing three-quarter inch boards across each other securely, and sawing to a true bevel to fit the flange of the kettle. If such a kettle is filled with ear corn, three-quarters full, with water enough to fill quite full, the cover fitted close, and brought to a full boil, and left to cool, the corn will be found en- tirely soft, and much of it cracked open. Hogs thrive wonderfully upon corn so boiled, and fed warm. If a steamer is used, the barrels or tanks must be closed tight, and with water enough so the feed is cooked by moist steam. Cooking by dry, su- per-heated steam should never be allowed. It does not moisten the food sufficiently, unless it has been previously soaked, and then it is apt to become caked. We like better than any other plan, sufficient tank room so ear corn can be cooked, using one set for one day’s feeding, and another for the next. CHAPTER Iil. CARE AND MANAGEMENT OF SWINE. SECTION I.—THE FARROWING OF SOWS. The general management of swine is a matter that requires careful consideration. The time for farrow- ing of sows must depend upon the facilities for car- ing for the pigs. If a proper hog barn, with a warm fire-heated apartment containing farrowing pens, has been provided, February or the first days of March is not too early for young pigs; but if some place where pigs may be kept warm has not been provided, mild, settled weather must have arrived before the time of farrowing comes. Young pigs are more tender, if possible, than young lambs, and if in the least chilled will not attempt to suck; and, unlike ewes, the sow will not allow interference with the 320 THE FARMERS’ STOCK BOOK. pigs. The cost of a proper farrowing place and fire, however, is so little, that it should form a part of every hog barn as well as of every sheep barn. This being provided, pigs may come at any time during the winter, safely, and will be ready for clover in the spring, early feeding in the fall and make heavy weights early the succeeding winter or when eleven or twelve months old. SECTION Il.—CARE OF SOWS. Sows should be placed in the farrowing place at least a week before their time is up. It is an instinct with them always to seek one particular place of rest. It is an instinct with them, also, to provide a suit- able nest for sleeping, and especially so for farrowing. They should have such food as will conduce to allow free expansion of the parts necessary to the expulsion of the foetus. Vegetables, especially cabbage and potatoes, cooked with their food do this. At farrow- ing time, and, indeed, a month before, it is well to feed them some animal food. Any refuse flesh food, cooked; greaves from the rendering tanks, or even a ‘little fat pork in lieu of other flesh should be given. The refuse of fat trying establishments is probably best, and may form a portion of their food once or twice a week. After farrowing, they should be fed liberally with rich and varied sloppy food, beginning the third day after farrowing, and increasing the feed- ing as the pigs begin to grow. You cannot expect good pigs without good feeding; and after danger cf inflammation and puerperal fever is over, the food should be constantly, but slowly increased until full feeding is given, when the pigs are about two weeks old. SECTION III,—CARE OF PIGS. When the pigs are two weeks old they should be tempted to eat by giving them a separate trough where the sow cannot get toit. The best food is fine oatmeal, boiled long enough so it will mix in- timately with milk. It should be made so that when cold it will be thin enough to be easily stirred with a spoon—in fact, a very thick gruel, then it will mix nicely with the milk. It should be seasoned slightly with salt, and it is better if very slightly sweetened with molasses or sorghum. If oatmeal cannot be had, coarse middlings stands next, and in lieu of this, corm meal ground very fine. In any event the food must be very thoroughly cooked. If the sows give but one litter of pigs a year, and we favor the plan—unless exceptional facilities are had for caring for the young pigs and feeding them —it is better to let the pigs follow the sow as long as she will allow. Until they go on to pasture, a good, dry yard should be allowed for exercise, and to in- duce this, some grain, not usually given, and which the sow likes, should be scattered thinly on the ground. Buckwheat, barley, and ripe sorghum seed will be indicated. SECTION IV.—WEANING PIGS. The proper weaning of pigs is important. Th’s should never be done until they are fully accustomed to solid food. This does not take place until they are two months old, and not fully until they are, three months old. In fact, swine do not come to their full digestive powers until the age of six or eight months, and until this age they should not be given an exclusive grain diet. All the milk and _ butter- milk that can be spared should be allowed the suckl- ing sows and the pigs, both before and after wean- ing. IEfthey do not go on clover, green food must be given—clover, alfalfa, pig-weed, amaranth and pars- ley are all greedily eaten. At the age of three months the pigs should be fully able to take care of themselves, on grain and what clover they will eat. The change, however, should have gradually been made from weaning time. Thenceforward, the only question will be to so feed as to keep the pigs thriy- ing and growing as fast as possible, and to lay a strong and firm bony and muscular foundation for the final fattening process. SECTION V.—FEEDING FOR PORK. The degree of fatness to which swine may be brought depends entirely upon the health and con- stitutional ability of the animals to consume food. It is for that reason we have urged the necessity of a diversity of food to quickly develop bone and muscle. Hogs, like all other animals, take on flesh and fat faster when young than whenfully grown. That is, the daily gaim isa constantly decreasing integer as the animal grows older. (See tables of gains in the department devoted to cattle.) The same effect has been shown with hogs. The longer an animal is fat- tened the smaller the daily gain. One principal reason is, that as fat increases the stomach decreases in size. Another is, that the animal does not hold the same appetite as when lean. Hence in the fat- tening of all animals, and especially in swine, the quality and diversity of food must be increased as the fattening proceeds. Grass will fatten to a certain THE FARMERS’ STOCK BOOK. 821 degree, while grain will fatten to a still farther de- gree; ground food will still farther continue the proc- ess, and the ultimate assistance is reached, so far as food is concerned, when the materials are cooked. WARMTH ABSOLUTELY NECESSARY TO SWINE. There is, however, another integer in fattening, previously noticed in connection with cattle; this is warmth. No man ever made money on hogs who allowed them to sleep cold. No man ever made money in fattening swine in cold pens in winter. The little room required by logs in the feeding and sleeping apartments, would fully justify fire heat in cold climates, when fattening is carried on in winter, throughout all that region where coal is cheap. CHAPTER IV. DISEASES OF SWINE. SECTION I.—PREVENTION OF DISEASE. The prevention of disease in swine is of far more importance than the cure. No animal is so difficult to manage in the forcible administration of medi- cines. Swineare subject to but few diseases; of these those of an inflammatory nature are most prevalent, and these are chiefly confined to the vital organs and the viscera. If contagious or malignant epidemic disease attack hogs, the cheapest way to get rid of the difficulty is to send the affected animals at once to the rendering tanks. This, and perfect isolation of all the healthy hogs, including a complete change in high, dry, airy pastures or yards, with pure well water for drink, a thorough disinfection of yards, buildings, sleeping quarters, and burning of all ma- . terial of which nests were made, with some alterative that swine will take in their food, will constitute the best general directions to be used. SECTION Il.—BREEDING INFECTION. Nine-tenths of all the diseases of swine are pro- duced from filth and other bad sanitary conditions, and until these are removed will go on decimating the drove until none are left. The hog is not a fiithy animal, whatever may be said to the contrary. They wallow in filth and drink puddle water simply because they are forced to. They eat decayed food only when they can get no other, unless, indeed, they have been raised on such; then the taste is a “second nature.” They root in the earth to procure roots and insects, which with fruits and herbage constitute their natural food. They wallow in the mud of ponds in summcr, incrusticg their skin to ward off the attacks of insects and to preserve their skin from burning by the sun. But when the mud is dry if they can find a suitable post they will rub them clean. If clean, cool water is allowed them for hathing, they constantly seek it in summer and are seldom found wallowing in mud. paratively few succulent plants, roots and grain con- stitute their food, and so delicate is their taste, that they disciiminate far more nicely than cattle in their choice of food. Ifthe coarser and the finer varieties of potatoes are given them, they first select the more delicate varieties used for the table and discard the strong and coarser varieties. They carefully make over their beds and air the material if allowed. Irom this the breeder and feeder may learn a lesson in their care both in sickness and health. Nuts, a com- CHAPTER V. CONTAGIOUS DISEASES OF SWINE. SECTION I.—ON CONTAGION. Any violent disease that attacks hogs epidemi- cally and fatally, is usually denominated hog cholera. The most of these are the direct outcome of bad feeding, bad quarters, and bad sanitary conditions generally. ‘lhe only prevention is cleanliness in feeding places and yards, variety of food and abso- lutely pure water for drinking and bathing. Well water, if not contaminated with drainage of yards, or other surface water, is best. Next, running water not, affected with wash from a higher source. Once swine are infected with any deadly contagion, remedies are, in the main, not available, from the difficulty in administering remedies and the usually fatal symptoms before the disease is to be combated. The only safe plan is to remove all animals not infected to a clean yard, or field, where they may get pure water, and, if possible, in summer pure mud (not filth) to wallow in. This, and bathing in water, always grateful to swine, constitute, with pre- ventive remedies, the most common sense treatment. When actual disease exists, constant disinfection of premises should be followed. HOG HOLDER. Hogs are among the most difficult of animals to manage when they are required to be securely held for ringing, snouting, applying liniments, giving 5 THE FARMERS’ STOCK BOOK. medicine, ete. The eut shows one of the best de- vices we have yet seen, the invention of Mr. Charles B. Weeks, but the patent on which will expire during 1885. Two sections of parallel fence may be mS TIS oJ Sy TE] A Hog Holder. used for the sides. The engraving fully explains itself. The brake is shown open. As the hog tries to force his way through the brake is raised as shown in the dotted lines and the animal is securely held. PREVENTIVE MEDICINES, Among preventive medicines combining alterative or tonic qualities, the following are simple and have proved satisfactory. It is the formula of Prof. J. B. Turner, of Illinois, himself an extensive farmer, and may be used as a preventive in all that class of dis- eises known as malignant epizootic catarrh, conta- gious fever of swine, contagious pneumo-enteritis, all of which are often denominated hog cholera. Once these diseases are fairly seated, good nursing, care and sanitation are about all that can be done, unless under the direction of a competent veterinary surgeon. The formula, as recommended by Prof. ‘Turner, for 100 swine, to be given in twelve gallons of gruel, or in pint doses to each swine, is as fol- lows: Flowers of Sulphur, Sulphate of Iron, Madder, Black Antimony, Nitrate of Potash, Arsenic, 2 pounds. 2 pounds. 2 pounds. 3 pound. + pound. 2 ounces. Powder the hard substances, and when mixed with twelve gallons of gruel, one pint may be allowed each full-grown hog daily for a week. For smaller herds half the quantities as given may be prepared and given as needed. If the sanitary care as recommended is used, and this preventive be given when an attack first appears in a neighborhood, but little loss will occur except in years when swine plague is especially general and malignant. SECTION Il.—HOG CHOLERA. Contagious swine fever is that which most gener- ally prevails under the various diseases heretofore denominated as hog cholera. The incubatory stage lasts from three to fifteen days. There will be shivy- ering, prostration, the nose hot and dry; later, the animal more or less refuses food, lies under the lit- ter, the eyes are sunken and the gait is unsteady. The temperature of the animal, as shown by insert- ing the bulb of a thermometer into the rectum, will be 108 to 105 degrees. There will be heat and sore- ness of the skin, with red patches and black spots, the pulse weak and rapid, the tongue highly furred, breathing quick, a hard, dry congh and soreness of the belly. There will be costiveness, followed by diarrhea, and when this latter is foetid, shmy, and especially if bloody, the animal pretty surely dies. If the symptoms are marked it is cheaper to lall and bury all such animals deeply. . Get a clinical thermometer and inserting the bulb well into the rectum allow it to remain there half a minute aud remove all hogs that show a temperature of 100 degrees or more. If there is constipation give two ounces of castor oil, with injections of warm water to assist the operation. Give also, two or three times a day, the following: 20 grains. 20 grains. Nitrate of Potassa, Bi-sulphate of Soda, Mix in one pint of gruel. . If improvement commences give ten grams of quinine a day in two doses, with nourishing food and good care. All the animals of the herd should receive the prescription given under Section I. CONTAGIOUS PNEUMO-ENTERITIS, OR PURPLES. This form of so-called hog-cholera is occasioned by a minute organism (bacillus) found in the serous fluids and tissues of the body, and has its origin im- mediately in filthy quarters, low and wet feeding srounds during wet hot seasons, and is a conta- gious inflammation of the lungs and bowels, and is THE FARMERS’ STOCK BOOK. 8238 accompanied with red and purple blotches on the | skin, whence its popular name. It assumes, often, the erysipetalous form, and is accompanied with | malignant sore throat. In such cases the better way is to kill at once and bury deeply. Sometimes when this form is assumed the animal will die in an hour. TREATMENT, One of the best means of procedure in all malig- nant cases of disease, where the lungs and bowels are implicated, is that prescribed by Prof. N. 8. Townshend, who says In the first stage of hog cholera, while there are copious and dark discharges from the bowels, two things are desirable: First, to give some absorbent, or alkaline substance, to correct the irritating char- acter of the contents of the bowels. For this pur- pose one or two drachms of bicarbonate of soda, dis- solved in milk or mixed with a warm mash of wheat- bran, will be useful. Some secure the same object by putting cinders and ashes within reach of their swine, which they will often eat greedily. Lars of corn burnt almost to a charcoal are also a popular remedy in some localities. Charcoal and the small of stone-coal are also said to be useful. The other indication at this stage is to give some cathartic that will excite the liver to activity. For this purpose twenty grains of powdered mandrake root may be given to a hog weighing from 100 to 150 pounds, or from ten to twenty grains of calomel may be used instead, and repeated if necessary. If the disease has passed to the stage of constipa- tion, the sulphates. of soda or magnesia, in doses of half an ounce for hogs of the size above mentioned, may be dissolved in half a pint of water, and given once or twice a day until their effect is secured; or castor oil in doses of an ounce, mixed with a drachm of spirits of turpentine, may be substituted. Some- times it may be more convenient to give sulphur with milk, in doses of an ounce or more. When difficult breathing and cough have come on, the sides of the chest and throat should be rubbed with spirits of turpentine or some other strong lini- ment, and half a drachm of saltpetre, with a grain or two of tartar emetic, may be given two or three times a day, either with bran mash or dissolved in water, and poured down the throat, the snout being first elevated by a noose in a small rope. It should not be expected that one or two doses of any remedy will effect a cure, or that any article, however valuable, will be equally suitable in all stages of the disease. CHARBON, OR MALIGNANT ANTHRAX. This fatal disease is often confounded with the foregoing. They are both occasioned by bacilli. In anthrax the bacillus anthracis are found in the blood, and this disease is easily transmissible to various animals. ‘* Purples ” other species. The apoplectic or splenic form of anthrax is what is known as bloody murrain in cattle and is a malig- nant inflammation of the internal organs. Once it fairly attacks, the swine are better killed and buried. Then fully disinfect all lodging places and burn all litter, as in other contagious diseases. The prevention may be found under Section I, includ- ing the prescription. is not transmissible to MALIGNANT EPIZOOTIC CATARRH. This disease may be known by difficulty of breath- ing, pawing with a lifting of the flanks, and a short hoarse cough. The head will be stretched out but carried low. There will be fever generally with constipation, but sometimes with diarrhea, and the hog will be stiff and tottering in the movement. Another form will show less coughing, but with decided paralysis. Constipation is followed by profuse feetid diarrhoea. The back will be arched, the glands enlarged and with scrofulous ulcers, and partial or total blindness will be exhibited. At the first symptoms give twenty grains, to a full- srown hog, of powdered white hellebore in half a pint of milk, to induce vomiting. When this has operated give two to three grains of tartar emetic if the lungs seem principally affected, but if the bowels are the principal seat of disease, give, instead, two or three grains of calomel. Give either of these in the half of a roasted but cold potato, if the animal will eat; if not, envelop in a little butter and place well back on the tongue, near the root. Wherever the soreness exists, whether lungs or bowels, apply one ounce of powdered cantharides, mixed with four ounces of olive or cotton-seed oil. This is to be mixed for half an hour over a very slow fire, with constant stirring and well rubbed. If it does not blister in an hour, repeat. When the hog gets relief, if the trouble has been in the bowels, give, every day for a week, twenty grains of sulphate of iron. If the lungs have been ch 324 THE FARMERS’ STOCK BOOK. the seat of disease, add thirty grains of carbonate of potash. If there-is constipation give one ounce of castor oil and a drachm of oil of turpentine in a pint of milk, but if there is diarrhea, copious and dark, give twenty grains of podophyllin and two drachms of bicarbonate of soda. In this disease, as in all other malignant diseases, it is altogether better to kill and bury than to doc- tor. In fact if every fat hog is killed whenever he refuses his first meal during the prevalence of epi- demics, it will be money in the pocket of the owner. SECTION III. —COMMON DISEASES OF SWINE. The common diseases of swine are best met with good shelter, cleanliness and good nursing. Hogs are the most difficult of any of the farm aximals to administer medicine to, from their stubbornness, and awkwardness generally. If they will not take the medicine in their food in all ordinary diseases, it is better to starve them until they will. When medi- cine must be poured down it is usual to pass a cord, with a slipnoose at the end, around the upper jaw, and twitch the hog up. A better way, hewever, is the pen and trap, figured, and which may be used for a variety of purposes. ; INTERNAL PARASITES, MEASLES, ETC. Measles is occasioned by the encystment of one of the immature stages of the tape-worm in hogs. By examination of the skin, small watery pimples will be found of a pink or red color. There is no remedy for the disease, and unless the pork of such animals is most thoroughly (completely) cooked the meat is dangerous asfood. For this reason and the fear of eating pork infested with tr.chin, it should never be eaten unless fully cooked. LARD WORM. A worm about three-quarters of an inch Jong sometimes infests the leaf lard, the kidneys, liver, and the fat of the ribs of the hog. Another worm inhabits the kidneys especially. When present the hog will show signs of weakness in the back. There is no cure for these except in medicines that will be taken up by the blood and thus enter the general system of circulation. If a hog is especially valuable as a breeder, one-eighth grain doses of arsenic may be ad- ministered daily for several weeks, the hog being during this time allowed access to the soil, where he may root. MANGE OR SCAB. If hogs are infested with mange, use the prescrip- tion as given for the horse Lice are seldom found on hogs, except they are confined in illy-cleaned pens. If so, sponge freely with equal parts of petroleum and skimmed milk, shaken together in a bottle, until well incorporated. Shake also always before pouring on the sponge or soft cloth with which the hog is rubbed. QUINSY, OR £TRANGLES. This is an inflammation of the glands (tonsils) of the throat, and is often quickly fatal from suffoca- tion. It may be known by slavering, protrusion of the tongue, difficulty of swallowing, and by swelling under the neck and lower jaw. When found, cast and tie the pig firmly, and with a lancet or the point of a keen knife, scarify the skin of the throat so as to draw blood somewhat freely. Foment the parts with cloths wrung out of hot water. In the mean- time the following injection should have been pre- pared: Sulphate of Magnesia, Oil of Turpentine, Soap Suds, % pint. Mix and inject at once. Swab the tonsils of the hog with equal parts of olive oil and oil of turpentine, and if the hog will eat give, mixed in a little gruel, tablespoonful doses of equal parts of the oil and of turpentine, until relief is had. SNUFFLES. This disease is catarrh in the head. If the ani- mal be given warm quarters and soft food, it will be all that will be needed. COMMON COLD. This is sometimes called rising of the hghts. Rub the throat and chest with mustard moistened wi h vinegar, and it will be a good plan to give it tar water to drink, or smear a little common tar on the back of the tongue daily. INFLAMMATION OF THE LUNGS. In the case of an attack of simple pneumonia, there will be quick and labored breathing, shivering of the body and limbs, loss of appetite, and more or less cough. The treatment is to rub the chest with mustard moistened with strong vinegar, and repeat if necessary. Internally give: Nitrate of Potash, Bisulphate of Soda, Mix in a pint of gruel and turn down if the hog will 4 ounces. 2 drachms. 2 drachms. 2 drachms. THE FARMERS’ STOCK BOOK. not eat. The animal must have warm, clean quar- ters and a good bed. DIARRHGA. Young pigs often are subject to diarrhwa, gener- ally when they are very young. Itis generally due to diseased milk of the sow. Upon the first indica- tion change the food of the sow, place charcoal and salt where it may be freely taken, and give a table- spoonful of the following prescription in the food of the sow every time she is fed: Fenugreck, powdered, 1 pound. Anise Seed, powdered, 1 pound. Chalk, powdered, 1 pound. Gentian, powdered, 4 pound. Carbonate of Soda, 1 ounce. _ Mix thoroughly and keep in a bottle, to be used as directed. 326 | i i i a | THE FARMERS’ STOCK BOOK, PILE. Biack BREASTED REDs. MODERN GAME FOWLS. —— Ses eS .:hLCUrmL-™”™CC— — OO ———<—— == _-— i. Poultry. CHAPTER I. DISTINCTIVE BREEDS. = SECTION I.—BREEDS FOR EGGS. Without going into the origin of barn-yard fow's, which would be uninteresting except to the amateur, we enter at once upon the practical points of breeds for eggs, meat, and those kept purely for some spe- cial quality outside of the special production of food. The fowls that are called distinctive layers are all that class of fowls who show little or no inclination to sit. These are the Ham- burg, the Leghorn, the Spanish and the Polish fowls. HAMBURGS. The Hamburgs are di- Head of the Wild or Jungle vided into two classes, the oe Self-colored and Spangled. The Spangled Hamburgs are of two varicties, the Silver and the Golden Spangled. The Black Ham- burgs are deep black, with a metallic luster, alert, noble fowls, hardy, andthe hens constant layers. In the Silvered Hamburgs the ground color is silvery-white, sometimes with a slight yellow tinge, but each feather is distinctly margined with glossy black. The Golden variety have the same margina- tions, but the ground color is a golden, yellowish color. They are particularly upright in carriage. Both cocks and hens exhibit the pencilings, but are white or brown, according to the variety. Tn either varicty the hens must have the body clearly and definitely penciled, and both cocks and hens must be quite free from dark marks. They are J both far less robust than the Black breed, and really are more fowls for the fancier than the farmer. They have all double combs ending in a point be- hind, and behind the wattles they have peculiar white or ashen ear-lobes. THE LEGHORNS. The Leghorns are among the most widely dissem - inated fowls in the United States, and are bred by fanciers from pure white to black, and various in- termediate colors. Their beauty and strong laying propensity has made them general favorites, but it must be admitted that they are less hardy than the ordinary breeds of the farm-yard. Yet from their habit of laying in winter, when kept warm, they cannot well be gotten along without. They have single serrated combs, and in the best specimens of hens these fall over on one side. The wattles are full and large. The ear-lobes, sometimes extending up on the face, white or cream-colored. Tn the white variety the legs are yellow, and the skin also. The chief difficulty with these fowls is that their immense combs are apt to freeze in winter. They are especially alert and elegant in carriage, the tails standing upright and handsomely set off with the sickle feathers. SPANISH FOWLS. This is another widely disseminated breed, and much liked on account of their laying propensities, notwithstanding the fact that they are rather tender in winter. But with thoroughly warm shelter they will lay an abundance of eggs, large and excellent. This race is especially badly off in wet weather, when they soon droop. Besides the pure white and the pure black, there are a number of other varieties catalogued, the gray or mottled, the blue or Anda- lusian, end the red-faced black or Minorca. The comb is very large in all the varieties, single, 828 THE FARMERS’ STOCK BOOK. serrated, and the carriage is upright. In the hens the comb should fall to one side. That of the cock perfectly upright and without twist. Theplumage of the black variety must be jet black, without other color, and that of the white variety pure white. The ear-lobes are large, pendulous and white. The tail is most handsome and erect, with very long sickle feathers, and the legs blue or dark lead color. POLISH FOWLS. The Polish fowls are chiefly remarkable for their immense crests or top-knots. In the hen it is glob- ular, in the cock it falls down on every side. They are delicate and do not withstand our winter climate well, and their crests so cover their eyes that they are neither good foragers nor able to protect them- selves from the depredations of hawks. Hence they are now not found except in the collections of fan- ciers, and seldom there. SECTION II.—DISTINCTIVE AMERICAN BREEDS. All fowls, of course, unite the two qualities of eg production and flesh. The breeds we have men- tioned are remarkable for their egg production. Those we now mention are noted for fine flesh and at the same time are prolific in eggs. Those just noticed are remarkable as winter layers. Those to be mentioned now commence laying late in winter cr early in the spring, according to the warmth of their quarters, and if their eggs are removed from the nest, will continue to lay until sometimes fifty or sixty will be depos ted before they become broody. THE DOMINIQUE. Among the distinctively American breeds there is none superior to the Dominique when found pure. On the page showing points of fowls we illustrate this breed as the model for showing points. ‘They are among the handsomest, as they are the most hardy of our barn-yard fowls, and without doubt are of the strong integers in the make-up of that other distinctively, though composite, American breed, the Plymouth Rock fowl. The Dominique, when pure, has an undulated penciling of slaty blue, on light ground, forming bands of color all over the body. The plumage of the cock is most distinct, often with golden hackles and bronzed wings. The comb should be single, though a double comb is admis- sible. The iris of the eye is bright orange, and the bill and legs yellow or buff. Their eggs are meaty, the flesh of the highest quality. They are | hardy, prolific, healthy, short-legged, active fowls, with light offal for their weight. PLYMOUTH ROCK FOWLS. This breed has many admirers, and of late years they have gained in the general estimation of the pubtic, since their breeding has come to be quite uni- form and excellent. Nevertheless, unless care is taken in mating, they will soon deteriorate in plum- age, as must arise from their mixed breeding. OSTRICH OR BUCKS COUNTY FOWLS. This is another distinctive American breed, that originated in Bucks County, Pennsylvania. Hence one of their names. They have, not, however, been widely disseminated, although they are the largest of American breeds. The cocks sometimes weigh nine pounds. The cocks-are described as being dark blue black, the ends of the feathers tipped with white, the wings yellow or golden tinge, hackles dark glossy blue. The comb is double, of the kind denominated a rose comb, and the wattles are large. The hen is more sober in color and with a single serrate comb, bunt both are upright in stature, with short legs. These fowls are good foragers. The hens lay large eggs, of good flavor, sometimes forty to fifty before becoming broody, and the flesh of the fowls when killed is white, firm and of excellent quality. _ GEORGIAN GAMES. Another distinctive American breed, although orig- inally bred in Europe, have so long been b:ed in the south, and especially in Georgia, whcre they are highly prized, may now be called a distinctively American breed. They are not only game fighters, ‘but they are also good layers, healthy, hardy, and well able to take care of themselves anywhere. Their flesh is of the first quality and for beauty of plumage, lofty carriage, elegance of shape and stout courage they have no superiors. The color shou'd be pure white, without shade in any part whatever, neck, breast, hackle or tail. The legs should be yellow, since this indicates constitu- tion, but white legs are much prized. The comb, ear-lobes and wattles are of the brightest crimson, and the heak must liarmonize with the legs in color. For the reason that they are an American breed, we have introduced them into this section, and in the next will give characteristics of some other of the more notable breeds. Op Sao or SECTION It. GAME FOWLS. The Game fowl is nota farmer's fowl. They can- FARMERS’ not be kept in confinement without pining, and they | i g y require a wide range to enable them to retain their characteristics of courage, hardiness, and delicacy of flesh and eggs. Yet we know some farmers who | from enemies. prefer this breed to any other, and it is certain that | Games cannot be kept wich any other breed and have the males of the latter survive. It must be admitted, however, that near large cities the farmer who breeds Games of high quality, aud no | ee : z a4 ae _ constitution than almost any other variety. other, reaps large profits from the sale of the male birds. Hence they must have a place here. They are distinctively of English breeds but remotely, original, probably, in Asit. Says an English writer: Black Breasted Red Games. “The Game cock is the undisputed hing of all poultry, and is unsurpassed for courage. The Ma- lay is more cruel and ferocious, but has less real courage. Game fowls are in every respect fighting birds, and although cock fighting is now very prop- erly prohibited by law, Game fowls are always judged mainly in reference to fighting qualities. But their pugnacious disposition renders them very troublesome, especially if they have not ample range, although it does not disqualify them for small runs to the extent generally supposed. spur is dangerous, and instances have been recorded of very severe injuries inflicted upon children, even causing death. High-bred hens are quite as pugna- cious as the cocks. The chickens are very quarrel- some, and both cocks and hens fight so furiously, that frequently one-half of a brood is destroyed, and the other half have to be lulled. A blow with his | | still more excellent mother. _ to fat, as they are impatient of confinement. SToOckK Book. B29 “Game fowls are hardy when they can have liberty, but cannot be well kept in a confined space. They eat little, and are excellent for an unprotected place, because by their activity they avoid danger them- selves, and by their courage defend their chickens The hen is a prolific layer, and, if she has a good’ run, equal to any breed. though of moderate size only, are remarkable for delicacy of flavor. She is an excellent sitter, and The chickens are easily reared, require little food, and are more robust in The eggs, “The flesh of the game fowl is beautifully white, _ and superior to that of all other breeds for richness and delicacy of flavor. They should never be put up Mr. Duck-Wing Games. Baily claims: ‘They are in no way fit for the fatten- ing-coop. They cannot bear the extra food without excitement, and that is not favorable to obesity. Nevertheless, they have their merits. If they are allowed to run semi-wild in the woods, to frequent sunny banks and dry ditches, they will grow up like | them; they will have little fat, but they will be full of meat. They must be eaten young: and a Game pullet four or five months old, caught up wild in this way, and killed one or two days before she is eaten, is, perhaps, the most delicious chicken there is in point of flavor.’ “The cock’s head should be long, but fine; beak long, curved, and strong; comb single, small, up- right, and bright red; wattles and face bright red; eyes large and brilliant; neck long, arched and strong; breast well developed; back short, and 330 THE FARMERS’ STOCK BOOK. broad between the shoulders, but tapering to the tail; thighs muscular, but short compared to the shanks; spur low; foot flat, with powerful claws, and his carriage erect. The form of the hen should resemble the above on a smaller scale, with small, fine comb and face, and wattles of a less intense red. The feathers of both-should be very hard, firm and clese, very strong inthe quills, and seem so united that it should be almost impossible to ruffle them, each feather, if lifted up, falling readily into its original place. Sizeis nota point of merit, from four to six pounds being considered sufficient, and better than heavier weights. Among the list of imperfections in Game cocks, Sketchley enumerates ‘flat sides, short legs, thin thighs, crooked or indented breast, short, thin neck, imperfect eyc, and duck or short feet.’ Sebright Bantams. “The colors are various, and they are classed into numerous varieties and sub-varieties, of which the chief are—Black-breasted Red; Brown-Red; Silver | Duck-wing Grays, so called from the feathers resem- bling those of a duck; Grays; Blues; Duns; Piles, or | Pieds; Black; White; and Brassy-winged, which is Black with yellow on the lesser wing coverts. Colors and markings must be allowed a somewhat wide range in this breed; and figure, with courage, may ~be held to prove purity of blood though the color be doubtful. Mr. Douglas considers the Black-breasted Red the finest feathered Game, and states that he never found any come so true to color as a brood of that variety. White in the tail feathers is highly objectionable, though not an absolute disqualification. White fowls should be entirely white, with white legs. The rules for the colored legs are very unde- cided. Light legs match light colored birds best. harmonize with the plumage, and all in a pen must agree. “The best layers are the Black-breasted Reds with willow legs, and the worst the Grays.” SECTION IV.—FANCY BREEDS.— BANTAMS. There are few who do not admire Bantams, Their diminutive stature and varied forms, often grotesque, make them admirable ornaments to the poultry yard or the lawn, and none are finer than the game Bantams. Although they will drive the large Asiatic and other breeds we have never known them to mix with the large breeds when they had hens of their own kind. In our description of the various Bantams we have condensed from the best author- ities on the several breeds. GAME BANTAMS. Game Bantams are exact miniatures of real Game fowls, in Black-breasted red, Duck-wing, and other varieties. The cocks must not have the strut of the Bantam, but the bold, martial bearing of the Game cock. Their wings should be carried closely, and their feathers be hard and close. The Duck-wing cock’s lower wing-coverts should be marked with blue, forming a bar across each wing. SEBRIGHT ‘BANTAMS. The Sebright, or Gold and Silver-laced Bantam, is a breed with clean legs, and of most elegantly spangled plumage, which was bred and has been brought to great perfection by Sir John Sebright, after whom they are named. The attitude of the cock is singularly bold and proud, the head being often thrown so much back as to meet the tail feathers, which are simple lke those of a hen, the ordinary sivkle-like feathers being abbreviated and vioad. The Gold-laced Sebright Bantams should have golden brownish-yellow plumage, each feather being bordered with a lacing of black; the tail square like that of the hen, without sickle feathers, and carried well over the back, each feather being tipped with black, a rose-comb pointed at the back, the wings drooping to the ground, neither saddle nor neck hackles, clean lead-colored legs and feet, and white ear-lobes; and the hen should correspond exactly with him, but be much smaller. The Silver- laced birds have exactly the same points, except in the ground feathering, which should be silvery, and the nearer the shade approaches to white the more beautifnl will be the bird. Their carriage should No particular color is imperative, but it should | resemble that of a good Fantail pigeon. 7 THEH FARMERS’ STOCK BOOK, 331 OTHER BANTAMS. The Black Bantams should be uniform in color, with well-developed white ear-lobes, rose-combs, full hackles, sickled and flowing tail, and deep, slate- colored legs. The White Bantams should have white legs and beak. Both should be of tiny size. The Nankin, or Common Yellow Bantam, is prob- ably the nearest approach to the original type of the family—the ‘‘Bankiva fowl.’ The cock ‘has a large proportion of red and dark chestnut on the body, with a full black tail; while the hen is a pale orange yellow, with a tail tipped with black, and the hackle lightly penciled with the same color, and clean legs. Combs vary, but the rose is decidedly preferable. True-bred specimens of these birds being by no means common, considerable deviations from the wbove description may consequently be expected in birds passing under this appellation.” The Booted Bantams have their legs plumed to the toes, not on one side only like Cochin-Chinas, but completely on both, with stiff, long feathers, which brush the ground. The most beautiful speci- mens are of a pure white. “Feather-legged Ban- tams,” says Mr. Baily, ‘‘may be of any color; the old-fashioned birds were very small, falcon-hocked and feathered, with long quill feathers to the extrem- ity of the toe. Many of them were bearded. They are now very scarce; indeed, till exhibitions brought them again into notice, these beautiful specimens of their tribe were all neglected and fast passing away. Nothing but the Sebright was cultivated; but now we bid fair to revive the pets of our ancestors in all their beauty.” The Pekin, or Cochin Bantams, were taken from the Summer Palace at Pekin during the Chinese war, and brought thence to England. They exactly resemble the Buff Cochins in all respects except size. They are very tame. The Japanese Bantam differs from most of the other varieties in having a very large single comb. It has very short, well-feathcred legs, and the color varies. Some are quite white, some have pure white bodies, with glossy, jet-black tails, others are mottled and buff. They throw the tail up and the head back till they nearly meet, as in the Fantailed pigeon. ‘They are said to be the constant compan- ions of man in their native country, and havea droll and good-natured expression. All the Bantam cocks are very pugnacious, and though the hens are good mothers to their own chickens, they will attack any stranger with fury. They are good layers of small, but exquisitely- flavored eggs. But no breed produces so great a proportion of unfertile eggs. June is the best month for hatching, as the chickens are delicate. They feather more quickly than most breeds, and are apt to die at that period through the great drain upon the system in producing feathers. When fully feathered they are quite hardy. The hens are excellent moth- ers. The chickens require a little more animal food than other fowls, and extra attention for a week or two in keeping them dry. Bantams are very useful in a garden, eating many slugs and insects, and doing little damage. SECTION V.—MANAGEMENT OF POULTRY. Some years since an article contributed to the National Agricultural Department, “Raising Poultry Penciled Hamburgs. and Eggs for Market—By a New Englander,” a gen- tleman known for his success not only in the pro- duction of poultry and eggs, but asa breeder of high caste fowls of pure breeds, contains correct ideas on the practical management of poultry. From this we condense some essential points as follows: As to stock for breeding purposes, a selection is best made from the short-legged China [Brahma or Cochin—Ed.] male birds, to be introduced to the common native female stock. From their chickens selected birds only should be kept for future breed- ing, and the cross thus obtained are best bred back to the China male again, reserving from season to season only the short-limbed and well-shaped pullets from this crossing for subsequent use. In this way the better characteristics of the foreign blood are more uniformly retained, though it will be necessary constantly, as above recommended, each year to 832 THE select the most promising fowls in shape, size, etc., for breeding purposes; for it is a well-known fact that all crosses deteriorate after the first one. For obtaining the greatest amount of eggs, or for the production of the best average quantity of flesh, fowls should never be kept beyond the full age otf two years. It is well settled that during the first year of her life a well-fed hen will lay more eggs than ever afterwards. From the end of her second year she begins to fail as a breeder, and chickens usually raised from old hen’s eggs are never so vig- orous, so healthy, or otherwise so promising as are those hatched from the eggs of young birds; that is to say, those from one to two years of age. Male birds are in their prime only down to the end of the second year, and should not be kept for prop- agation beyond that period of life. For ordinary breeding purposes a vigorous young male bird will serve advantageously twelve or fifteen hens, the former number being preferable, as a rule. The males should be changed every season from one flock ‘of females to another, and no male bird should be permitted to run with the same hens dur- ing more than a single season under any circum- stances. . For the producing of eggs only, no male bird is necessary to be kept with the laying hens; and dur- ing the season of moulting it will be found of advan- tage, decidedly, to separate the cocks from the pul- lets altogether. These hints are offered for the con- sideration of those who desire to breed fowls system- atically and to the best advantage in moderate quan- tities. Where large numbers of birds are kept, it is not absolutely necessary that these recommendations shou'd be altogether observed; but for the purposes FARMERS’ STOCK BOOK, of comparatively ‘good breeding,” making no pre- tension to simply keeping up a purity of race, but rather for every-day purposes of the farmer, who is satisfied with fair profits, and who breeds for ordinary market, the hints proposed will be found generally advantageous. “Tf it suits the fancy or object of the owner, his fowls may be of several breeds, without any risk of intermingling, the select breeding stocks being kept up by merely changing the cocks every second year; and not more than one cock to thirty hens need be kept for the general stock, as it is of no consequence whether all the eggs are impregnated or not.” This has reference not to high breeding for the show rooms, but to the production only of poultry meat and eggs. The cost of fowl-keeping, first ani last, if all the necessary food is purchased at ordinary market prices, will average not far from ten cents a head per month. With the run of the farm-yard, however, and only a moderate number of fowls, the cost is riuch less. In large numbers, say hundreds or thousands, the expense of keeping will reach the first-named estimate fully, if the birds are confined to limited quarters. This sum is fixed for the food dealt out only, the additional expense of care and interest upon investments for cost of buildings and fixtures, land occupied, etc., is not included, and must depend, of course, upon the extent of the establishment, the taste and means of the poultry- keeper, etc. Where fowls are kept for profit, and especially when large numbers are present, attention should be directed to saving the feathers taken from them (if dressed fer market), and also the manure from the houses—no inconsiderable item of value in each year. Wilson, in his ‘British Farming,” says that ‘where a hundred common fowls and a dozen geese or ducks are kept, the quantity and value of the manure produced by them (but little inferior to guano), if kept by itself and secured from the weather, will surprise those who have not made trial of the plan.” Where five hundred or a thousand fowls or more are kept, the importance of this item will be worth remembering. In raising poultry, whether the object be to pro- duce chickens for the market, or to obtain a supply of egas, the first principle to be observed is absolute cleanliness in and around the houses they occupy. During the brief fattening process, if this plan be THE FARMERS’ STOCK BOOK. 333 adopted at all, a range for the birds intended to be slaughtered is not necessary. On the contrary, for two or three weeks devoted to finally fitting fowls for the spit the more quiet they remain in their confine- ment (always supposing them to be kept cleanly and free from vermin) the better. For the London and Paris markets light even is also excluded from the fattening coops during the few weeks devoted ty put- ting fowls in their best condition before killing. But this process is of doubtful utility, and the “cramming” method in vogue among certain brceed- ers is generally deemed not only inhuman, but is undoubtedly not remunerative. ; Fowls collected together in any number will get sick, and the query is often made, “How can they be Black Spanish Fowls. eured?” If the fowl houses are kept thoroughly dry and clean, and the poultry free from vermin, there will be but little sickness among the chickens. When the case occurs, however, remove the bird that dreops at once, knock it on the head, and bury it beneath the roots of the grape-vines. For both laying and breeding fowls a range or walk is a necessity to their comfort, health and prof- itableness. Without this convenience, to a greater or iess extent—and the more liberal the range the better—it is futile to attempt to grow fowls to profit, and idle to expect them to produce eggs regularly. Good range, pure water, dry shelter, animal food, and entire freedom from filth, are all needful to pro- mote high health and continuous prosperity in the poultry yard, but more or less range for laying fowls is the first essential to their well-doing. To afford this desirable accommodation space is required; and where a considerable number of birds is kept upon a single farm, the room assigned to each lot should be as liberally accorded as possible, in order to prevent immediate sickness among the stock, for the crowd- ing of a large number of fowls into single enclosures is certain to generate roup and’ other diseases. CHAPTER Ii. FOREIGN BREEDS. SECTION I.—BRAHMA FOWLS. Of the large Asiatic breeds the Bralma fowls and the Cochin China, and varieties of these breeds, combine the principles of excellence in the heavier classes of fowls, so far as hardiness, great weight, ege production and nursing mothers are concerned. The Brahma-Pootra fowls, as they were originally calied, were first received in England from the United States, but their origin is not wholly known, although it is distinctly Asiatic. They are among the best winter layers we have. LHarly hatched pul- lets often commence laying at five to six months of age, when well cared for, and continue all winter. The eggs are more or less buff colored. The chicks do not feather early, but they are not deficient in hardiness, and at from four to eight months old are in their prime as table birds. The weight of the mature cock will occasionally reach thirteen pounds and the hens two pounds lighter, but these weights are exceptional, ten pounds being a good weight for a cock, and eight pounds for a hen. In the old birds the flesh is coarse-grained, oily and often rank flavored. Nevertheless, their many merits quickly made them sought after, and they have continued to hold their own fairly among all competitors. There has been much confusion first and last over the name of this fowl. They have so many points and characteristics in common with the old-time Shanghais, that they may be said to have been derived from this stock, modified and improved by careful breeding. The editor of the Canadian Poultry Chronicle, an enthusiastic but correct writer on poultry, sums up the qualities of the Brahmas as follows: “The great size of the Brahma at once renders it an object of attention. In this respect it surpasses all other breeds. Hens in their second year, with moderate care, will weigh from eight to ten pounds, and cockerels from thirteen to fourteen pounds each. The quality of the meat is also good; when toler- 384 THE FARMERS’ STOCK BOOK. ably fed it will be found almost, and very often quite equal to the Dorking. There is probably a little less meat on the breast; but this is compensated by the extra quantity of that on the thighs; indeed, many people think the leg of a Brahma cockerel one of the best parts of the bird. If the object of the farmer is simply to produce chickens for the table or mar- ket, then a cross between the Brahma and a Dorking cock will produce truly magnificent fowls; the largest, perhaps, that have ever been reared. Chickens thus bred have, at the age of six months, attained the weight of eighteen pounds the couple, and over—no mean matter for the farmer’s consideration. “As a laying fowl, the Brahma is, in our opinion, equal to any other breed. There is no doubt that the propensity to sit interferes with the production of eggs. Notwithstanding this, the fecundity of the hens and pullets is very great. Brahma pullets will lay with great regularity at six to seven months old, and usually sit within two months after. They may thus be made exceedingly useful, where a regular supply of early birds for the market is desired. Indeed, no breed so eminently possesses the regular- ity and certainty in the time of incubation without carrying it to a troublesome excess. It is also remarked that the hen in her second year lays much longer than the pullets, and in this respect makes the fowl as a layer far superior to nearly any other. “After the second year the tendency to incubate becomes greater and increases with age. We would, therefore, recommend that hens, after the third year, should be got rid of; nor, indeed, is there any neces- sity to keep them any longer, as pullets can always be had to supply their places. In connection with the production of eggs, we may mention another cross with the Bralima well worthy the attention of the farmer, that is, between a Brahma hen and a Spanish cock. ‘[his cross produces a fowl which for average fecundity surpasses any and every fowl we Imow.” The Brahmas are capital foragers where they have liberty, delighting in an extensive range, though they bear confinement well. They will lay from thirty to forty eggs before becoming broody, and are especially good winter layers. When the hens become broody a week’s confinement will usually wean them of the habit; and in England, as in America, they are a favorite farmers’ fowl. Mr. Piper, an English author- ity, says; The chickens are hardy, easy to rear, varying in color when first hatched, being all shades of brown, yellow and gray, and are often streaked on the back and spotted about the head; but this variety gives place, as the feathers come, to the mixture of black, white and gray, which forms the distinguishing color of the Brahma. They reach their full size at an early age, and the pullets are in their prime at eight months. Miss Watts noticed that Brahmas ‘‘are more clever in the treatment of themselves when they are ill than other fowls; when they get out of order, they will generally fast until eating is no longer injurious,” which peculiarity is corrobo- rated by the experienced ‘‘ Henwife.”’ The feathers Light Brahmas. of the Brahma-Pootra are said to be nearly equal to goose feathers. The head should have a slight fullness over the eye, giving breadth to the top; a full, pearl eye is much admired, but far from common; comb either a small single, or pea-comb—the single resembling that of the Cochin; the neck short; the breast wide and full; the legs short, yellow, and well-feathered, but not so fully as in the finest Cochins; and the tail short but full, and in the cock opening into a fan. They should be wide and deep made, large and weighty and have a free, noble carriage, equally distinct from the waddle of the Cochin and the erect bearing of the Malay. Unlike the Cochins, they keep constantly to their color, which is a mixture of black, white and gray; the lightest being almost white, and the dark- est consisting of gray markings on a white ground. The color is entirely a matter of taste, but the bottom color should always be gray. THE «After breeding Brahmas for many years,” says _ Miss Watts, ‘‘ through many generations and crosses . “y° . i (always, however, keeping to familics imported direct from America), we are quite confirmed in the opinion that the pea-comb is the comb for the Brahma; and this seems now a settled question, for single-combed birds never take prizes when passable pea-combed birds are present. The leading charac. teristic of the peculiar comb named by the Americans the pea-comb, is its triple character. It may be developed and separated almost like three combs, or nearly united into one; but its triple form is always evident. What we think most beautiful is, where the center division is a little fluted, slightly serrated, an flanked by two little side combs. The degree of Dark Brahmas. the division into three varies, and the peculiarities of the comb may be less perceptible in December than when the hens are laying; but the trip!e character cf the pea-comb is always evident. It shows itself in the chick at a few days old, in three tiny paralleled lines.” It is thick at the base, and like three combs joined into one, the center comb being hivher than the other, but the comb altogether must be low, rounded at the top, and the indentations must not be deep. Whether single or triple, all the combs in a pen should be uniform.” The Brahmas are now divided into two distinct varieties, the Jight and dark, but differing essentially only in color. The legs are, in both varieties, strongly feathered to the toes, but the color of the skin of the legs is yellow. SECTION II.—COCHIN-CHINA FOWLS. This class of fowls, introduced into England in 1843, and immediately after into the United States, is now broken up into many varieties as exhibition FPARMERS’ STOCK BOOK. 335 birds, and have many admirers. The principal varieties of the Cochins are, White, Butf, Cin- namon, Grouse or Partridge, Lemon, Silver Buff, Silver Cinnamon, Black, Cuckoo and Silky-Feathered Cochins. The Buff Cochin and the Partridge Cochin are the most widely disseminated, and in the best repute among farmers, although the White and the Black varieties have many admirers. Lither of the last four named will give good satisfaction for hardi- ness, winter layers and as good nursing mothers. There is no doubt that Cochins are among the most valuable of fowls for a limited space, although they are fair foragers when they have liberty. Pul- lets have been known to lay at fourteen weeks, and want to sit at six months. The eggs are of fair size, two and a quarter ounces each, of a pale chocolate color, and of good flavor. The chicks rear easily, though like the Brahmas they fledge late, but for frying, the chickens early acquire size. At the age of five to eight months they are fit for roasting or boiling, and are juicy and of fine flavor. Old birds, ike those of other large Asiatic birds, lack meat on the breast, and are dry and tough. They also, as age increases, accumulate large quantities of internal fat, and hence should not be kept longer than the age of three years, even for the production of eggs. A peculiar characteristic, technically called ‘fluff,”’ is a quantity of beautifully soft, long feathers, cover- ing the thighs till they project considerably, and garnishing all the hinder parts of the bird in the same manner, so that the broadest part of the bird is behind. Its quality is a good indication of the brecd; if fine and downy the birds are probaby well-bred, but if rank and coarse, they are inferior. The cocks are frequently somewhat scanty in “fluff,” but should be chosen with as much as possible; but vulture- hocks, which often accompany the heaviest feathered birds, should be avoided, as they now disqualify at the best shows. “The fluff,” saysa good authority, ‘in the hen especially, should so cover the tail feathers as to give the appearance of a very short back, the line taking an upward direction from within an inch or so of the point of junction with the hackle.” The last joint of the wings folds up, so that the ends of the flight feathers are concealed by the middle feathers, and their extremities are again cov- ered by the copious saddle, which peculiarity has caused them to be also called the ostrich-fowl. fa, eet 386 O08 fe 00 Sb} A good Cochin cock should be compact, large, and square built; broad across the loins and _hind- quarters; with a deep keel; broad, short back; short neck; small, delicately-shaped, well-arched head; short, strong, curved beak; rather small, finely and evenly serrated, straight, single, erect comb, wholly free from reduplications and sprigs; brilliant red face, and pendent wattles; long hanging ear-lobe, of pure red, white being inadmissible; bright, bold eye, approaching the plumage in color; rich, full, long hackle; small, closely-folded wings; short tail, scarcely any on some fine specimens, not very erect, with slightly twisted glossy feathers falling over it like those of the ostrich; stout legs set widely apart, yellow and heavily feathered to the toe; and erect carriage. The chief defect of the breed is narrow- Buff Cochins. ness of breast, which should therefore be sought for as full as possible. The hen’s body is much deeper in proportion than that of the cock. She resembles him upon most points, but differs in some; her comb having many imdentations; the fluff being softer, and of almost silky quality; the tail has upright instead of falling feathers, and comes to a blunt point; and her car- riage is less upright. Cochins lose their beauty earlier than any other breed, and moult with much more difficulty each time. They are in their greatest beauty at from nine to eight- een months old. The cocks’ tails increase with age. In buying Cochins avoid clean legs, fifth toes, which show that it has been crossed with the Dorking, FARMERS’ SH ORGM ES ASKS TO) S<- double combs that betray Malay blood, and long tails, particularly taking care that the cock has not, and ascertaining that he never had, sickle feathers. The cock ought not to weigh less than ten or eleven pounds, and a very fine bird will reach thirteen; the hens from eight to ten pounds. Buff birds may have black in the tails of both sexes, but the less there is the better. Black-pencil- ing in the hackle is considered objectionable at good shows. The cock’s neck hackles, wing coverts, back, and saddle hackles, are usually of a rich gold color, but his breast and the lower parts of his body should match with those of his hens. Buff birds generally produce chickens lighter than themselves. Most birds become rather lighter at each moult. In breeding, Grouse and Partridge hens should have a black- Partridge Cochins. breasted cock. The Cinnamon are of two shades, the light Cinnamon and the Silver, which is a pale washy tint, that looks very delicate and pretty when perfectly clean. Silver Cinnamon hens should not be mated with a pale yellow cock, but with one as near to their own tint as can be found. In Partridge birds the cock’s neck and saddle hackles should be of a bright red, striped with black, his back and wings of dark red, the latter crossed with a well-defined bar of metallic greenish black, and the breast and under parts of his body should be black, and not mottled. The hen’s neck hackles should be of bright gold striped with black, and all the other portions of her body of I'ght brown, pen- ciled with very dark brown. The Grouse are very dark Partridge, have a very rich appearance, and are particularly beautiful when laced. They are far from common, and are well worth cultivating. The Par- THE FARMERS’ tridge are more mossed in their markings, and not so rich in color as the Grouse. Cuckoo Cochins are marked like the Cuckoo Dorkings, and difficult to | breed free of yellow. The White and Black were introduced later than the others. White Cochins should have yellow legs, and they are prone togreen. The origin of the Black is disputed. It is said to be a sport from the White, or to have been produced by a cross between the Batf and the White. By careful breeding it has been fixed as a decided sub-variety, but it is difficult, if not almost impossible, to rear a cock to complete matu- rity entirely free from colored feathers. They keep perfectly pure in color till six months old, after which age they sometimes show a golden patch or red feathers upon the wing, or a few streaks of red upon the hackle, of so dark a shade as to be imper- ceptible except in a strong light, and are often found on close examination to have white under feathers, and others barred with white. The legs in all the colors should be yellow. Flesh- colored legs are admissible, but green, black, or white are defects. In the Partridge and Grouse a slight wash, as of indigo, appears to be thrown over them, which in the black assumes a still darker shade, but in all three yellow should appear partially even here beneath the scales, as the pink tinge does in the Buff and White birds. Cocuin-Chinas being much inclined to accumulate internal fat, which frequently results in apoplexy, should not be fed on food of a very fattening char- acter, such as Indian corn. They are liable to have inflamed feet if they are obliged to roost on very high, small, or sharp perches, or allowed to run over sharp-edged stones. They are also subject to an affection called white comb, which is a white moldy eruption on the comb and wattles, like powdered chalk, and if not properly treated in time, will spread over the whole body, causing the feathers to fall off. It is caused by want of cleanliness, over-stimu- lating or bad food, and most frequently by want of green food, which must be supplied, and the place rubbed with an ointment composed of two parts of linseed or cotton seed oil, one of turmeric powder and one-half part of sulplur. Six grains of jalap may be given to clear the bowels. SECTION IIT.ENGLISH BREEDS. Of the distinctive English breeds the Dorkings in their varieties stand confessedly first. They combine STOCK BOOK. 837 all the essentials of a first-class table fowl. ure pro- lific in eggs, and good nurses. into several varieties, as follows: White, Silver-gray, Gray, Fawn-colored or Buff and Black Dorkings. Tho White, the Gray, and the Black varieties are the best of the class for farmers. Full grown cocks of either of these will weigh up to nine pounds each and hens seven pounds each. They all have five toes, a dis- tinctive mark, generally single serrated combs, are full wattled and with long, sickle-shaped feathers in the tail. Aside from the fact that they are all sen- sitive to cold storms they are hardy and in every way most valuable fowls for the farmer's yard. The Gray Dorking seems to have been the original of the varieties, and is undoubtedly the best, though it is a disputed point, M: Brent, an English authority, claiming that the White is the only true and pure Dorking. They are certainly hanésome, yct it is nevertheless true that white fowls are inclined to yellow fat. They ure divided Mr. Piper, an English authority, says of the Dork- ings, that: “The White Dorking must have the plumage uni- formly white, though in the older birds the hackle and saddle may attain a light goldentint. The rose- comb is preferable, and the beak and legs should be light and clear. “The colored Dorking is a large, plump, compact, square-made bird, with short white legs, and should have a well developed fifth toc. The plumage is very varied, and may have a wide range, and might almost be termed immaterial, provided a coarse, mealy appearance be avoided, and the pen is well matched. This latitude in respect of plumage is so generally admitted that the assertion, ‘You cannot breed Dorkings true to color,’ has almost acquired the authority of a proverb. They may be shown with either rose cv single combs, but all the birds in a pen must match. “The Dorking is the perfection of a table bird, combining delicately flavored white flesh, which is produced in greatest quantity in the choicest parts— the breast, merry-thought, and wings—equal distyi- bution of fat, and symmetrical shape. Mr. Baily prefers the fspeckled or Gray to the White, as ‘they are larger, hardier, and fatten more readily; and although it may appear anomalous, it is not less true that white-feathered poultry has a tendency to yellowness in the flesh and fat.’ Size is an impor- 338 THEH YVYARMERS’ STOCK BOOK. tant point in Dorkings. Colored prize birds weigh from eleven to fourteen pounds, and eight months’ chickens six or seven pounds. The White Dorking is smaller. “They are not good layers, except when very young, and are bad winter layers. The eggs are large, averaging 2% ounces, pure white, very much rounded, and nearly equal in size at each end. The hen is an excellent sitter and mother. The chickens are very delicate, requiring more care when young than most breeds, and none show a greater mortality, no more than two-thirds of a brood usually surviving the fourth week of their life. They should not be hatched before March, and must be kept on gravel soil, hard clay, or other equally dry ground and never on brick, stone, or wooden flooring. “This breed will only thrive on a dry soil. They are fond of a wide range, and cannot be kept within a fence of less than seven feet in height. When allowed unlimited range they appear to grow hardy, and are as easily reared as any other breed if not hatched too early. If kept in confinement they should have fresh turf every day, besides other veg- etable food. Dorkings degenerate more than any breed by inter-breeding, and rapidly decrease in size. “Dorkings are peculiarly subject to a chronic in- flammation or abscess of the foot, known as ‘bum- blefoot,’ which probably originated in heavy fowls descending from high perches and walking over sharp stones. The additional toe may have rendered them more liable to this disease. It may now arise from the same cause, and is best prevented by using broad, low perches, and keeping their runs clear of sharp, rough stones, but it also appears to have be- come hereditary in some birds. There is no cure for it when matured except its removal, and this opera- tion fails oftener than it succeeds; but Mr. Teget- meier states, that he has in early cases removed the corn-like or wart-like tumors on the ball of the foot with which the disease begins, and cauterized the part with nitrate of silver successfully.” GRAY DORKINGS. That the Gray Dorking is a strongly fixed original variety is sustained from the fact that Columella de- scribed it perfectly during the first century of our era, as the best fowl of his time, speckled in color, dark breasted, of fine plumage and with five toes. He also condemns the White as comparatively tender well known at the present day. The cocks of the Gray Dorkings weigh from ten to twelve pounds each when fully grown, and the hens seven to eight pounds. The true colors of the Gray are. The breast, tail, and larger tail feathers pure black. The head, neck, hackle, back, saddle and wing-bow clear silvery white, and acroes the wings a well defined black bar. The neck of the hen is a silvery white, the breast salmon-red, modified to gray near the thighs. The wings a silver or slate gray and with no tinge of red. The tail is dark, becoming nearly black on the in- side.’ BLACK DORKINGS. Those bred pure are jet black, the cocks tinged about the neck with a golden hue. In the hens this tinge assumes a silvered hue. The comb may be either double or sing’e; the wattles small; the tail feathers shorter and broader than those of the White variety; the legs short and black; the fourth and fifth toe separate and distinct. THE BOLTON GRAY OR CREOLE. It will only be necessary to give a passing mention to this breed, and for the reason that the Bolton Gray, once famous in England, and bred with great nicety, was, with the Dorking and the Game, the original integers that have been constant in all that great class of fowls of mixed origin, originally known as barn-yard fowls. The Bolton Grays were white about the head and toward the neck. The neck and body spotted with black, and with black bars at the extremity of the tail. They were plump, medium sized, short-legged fowls; great layers of rather small eggs, and the hens were not inclined to sit. SECTION IV.—FRENCH BREEDS. There is no doubt but where quality of eggs and flesh is concerned, combining great weight with light offal, and where good care may be taken of them, that the rearing of French birds near large cities would become very profitable. The same would be true where the eggs and poultry were consigned to a commission house or dealer who has a specialty trade with first-class hotels and wealthy families. Never- theless, they have made their way very slowly among fanciers, and are seldom to be found in the yards of farmers. CREVE C@®UR. The Creve Coeur is the best known of the French << AREX i fowls and is exceptionally peculiar in its character- istics. The Greve Ceur is large, black, or nearly so, but with age some white feathers will appear. The legs are short, clean and black, the body square and the chest deep. Of their extraordinary crest or comb Mr. Jacque, a well-known French writer on poultry, says’ ‘Various, but always forming two horns, sometimes parallel, straight and fleshy; some- times joined at the base, slightly notched, pointed and separating at their extremities; sometimes add- ing to this latter description interior ramifications like the horns of a young stag. ‘The comb, shaped like horns, gives the Creve Ceeur the appearance of the devil.” The fowl is bearded and has a crest or top-knot of feathers behind. They are quiet, scratch but little and do not wander. They thrive well in confinement or with limited space, with good care, are docile and tractable, but, except in a dry climate and soil, are subject to roup and allied diseases. Hence they must have, if kept confined, sun and ven- tilation. They are great layers of large, pure white eggs. The chickens grow so fast, and are so inclined to fatten, that they may be put up at from ten to twelve weeks of age, and well fattened in fifteen days. The Creve Coeur is a splendid table bird, both for the quantity and quality of its flesh. The hen is heavy in proportion to the cock, weighing eight and a half pounds against his nine and a half, and the pullets always outweigh the cockerels. LA FLECHE. La Fleche is thus described by M. Jacque: “A strong, firm body, well placed on its legs, and long muscular feet, appearing less than it really is, because the feathers are close; every muscular part well developed; black plumage. The La Fleche is the tallest of all French cocks; it has many points of resem- blance with the Spanish, from which I believe it to be descended by crossing with the Creve Cour. Others believe that it is connected with the Breda, which it does, in fact, resemble in some particulars. It has white, loose and transparent skin; short, juicy and delicate flesh, which puts on fat easily.” “The comb is transversal, double, forming two horns bending forward, united at their base, divided at their summits, sometimes even and pointed, some- times having ramifications on the inner sides. A little double ‘combling’ protrudes from the upper part of the nostrils, and although hardly as large as FARMERS’ STOCK BOOKk. | tributes to the singular aspect of the head. 339 a pea, this combling, which surmounts the sort of rising formed by the protrusion of tho nostrils, con- This measured prominence of the comb seems to add to the characteristic depression of the beak, and gives the bird a@ likeness to a rhinoceros.” The plumage is jet black, with a very rich metallic lustre; large ear-lobe of pure white; bright red face, unusually free from feathers; and bright lead-colored legs, with hard, firm scales. They are very handsome, showy, large and lively birds, more inclined to wander than the Creve Ceeur, and hardier when full grown; but their chickens are even more delicate in wet weather, and should not be hatched before May. They are easily reared, and grow quickly. They are excellent layers of very large white eggs, but do not lay well in winter, unless under very favorable cir- cumstances, and resemble the Spanish in the size and number of their eggs, and the time and duration of laying. Their flesh is excellent, juicy, and resem- bles that of the Game fowl, and the skin white and transparent, but the legs are dark. This breed is larger and has more style than the Creve Ceur, and is better adapted to our climate; but the fowls lack constitution, particularly the cocks, and are very liable to leg weakness and disease of the knee- joint, and when they get out of condition seldom recover. They are found in the north of France but are not common even there. HOUDANS. The Houdan has the size, deep compact body, short legs and fifth toe of the Dorking. They are generally white, some having black spots as large as a shilling, are bearded, and should have good top- knots of black and white feathers, falling back- wards like a lark’s crest; and the remarkable comb is thus described by M. Jacque: ‘Triple, trans- versal in the direction of the beak, composed of two flattened spikes, of long and rectangular form, open- ing from right to left, like two leaves of a book; thick, fleshy and variegated at the edges. A third spike grows between these two, having somewhat the shape of an irregular strawberry, and the size of a long nut. Another, quite detached from the others, about the size of a pea, should show between the nostrils, above the beak.” Mr. F. H. Schroeder is of the opinion that the Houdan surpassed all the French breeds, combining the size, shape and quality of flesh of the Dorking 840 THE with earl:er maturity: prolific laying of good-sized eggs, which are nearly always fertile, and on this point the opposite of the Dorking; and early and rapid feathering in the chickens, which are, not- withstanding, hardier than any breed except: the Cochin and Brahma. They are very hardy, never sick, and will thrive in a small space. They arc smaller than the Creve Coeur or Lia Fleche, but well shaped and plump; and for combining size and qual- ity of flesh with quantity and size of eggs nothing Houdans. can surpass them. However this may be, either of the French breeds will give satisfaction, with care, where quality is concerned. SOME PECULIAR BREEDS. There are a number of peculiar breeds of fowls, some having real merit, as the old time short-legged breed called Creepers. Others are simply curiosities and confined solely to the yards of amateurs ard breeders of special fowls. We have noticed all the breeds of practical value to the farmer, but, as inter- esting, we append one breed of value, and those that are purely fanciful. DUMPIES, OR CREEPERS. Scotch Dumpies, or Creepers, are almost extinct; fifty years ago they were common and much valued. They are profitable fowls and ought to be more com- mon, as they are very hardy, productive layers of fine large cges, and their flesh is white and of excel- lent quality. They should have large, heavy bodies; short, white, clean legs, not above an inch anda half or two inches in length. The plumage is a mixture of black or brown, and white. They are good layers of fine Jarge cggs. They cannot be sur- passed as sitters and mothers, and are much valued BPARMEHES’ STOCK BOOK. for hatching the eggs of other fowls. The cocks should weigh six or seven and the hen five or six pounds. SILKS, OR SILKIES. The silky fowl is so called fromits plumage, which is snowy white, being all discomposed and loose and of a silky appearance, resembling spun glass. The comb and wattles are purple; the bones and the periosteum, or membrane covering the bones, black, and the skin blue or purple; but the flesh, however, is white and- tender, and superior to that of most breeds. It is a good layer of small, round and excellent eggs. The cock generally weighs less than three and the hen less than two pounds. It comes from Japan and China. RUMPLESS FOWLS. The Rumpkin, or Rumpless fowl, a Persian breed, not only lacks the tail-feathers but the tail itself. It is hardy, of moderate size, and varies in color, butis generally black or brown, and from the absence of tail appears rounder than other fowls. The hens are good layers, but the eggs are often unfertile. They are good sitters and mothers, and the flesh is of fair quality. ““PRIZZLED FOWLS.” The Friesland, so named from confounding the term ‘‘frizzled” with Friesland, is remarkable from having all the feathers, except those of the wings and tail, frizzled, or curled up the wrong way. Itis small, very delicate, and a shower drenches it to the skin. CONCLUSIONS ON POULTRY. It wiil be seen that the poult:y raiser must be careful and watchful to the wants of his poultry. They must be supplied with an abundance and vari- ety of food, and pure water. They will not bear confined quarters in large numbers. Therefore, they must be provided with a run where they may scratch and satisfy their natural instincts. If eggs are ex- pected in winter a warm roosting place must be fur- nished, and the fowls must be supplied with some animal food, and also green vegetables, The laying boxes must also be placed where there is no danger of freezing. Many of the best poultry fanciers heat, their houses and feed warm food. In this way we have had early spring chickens begin to lay in Jan- uary and February and even earlier, while late broods would commence laying about the time the first lay- ers became brcody. THE CHAPTER III. THE POINTS AND PLUMAGE OF FOWLS. SECTION I.— THE POINTS OF FOWLS. The characteristics of fowls vary exceedingly. They have single and double combs, single and double wattles, and these again vary largely in dif- ferent breeds. They may be divided into ten groups: 1, our common or mixed barn-yard fowls; 2,Games; 3, English bieeds; 4, French breeds; 5, Dutch or Hamburg fowls; 6, Leghorn and Spanish fowls; 7 Dominique Cock, Showiing Points, Polish fowls; 8, Silky and Frizzled fowls; 9, Large Asiatic fowls; 10, Bantams. Or they may be nat- urally divided into four general groups: 1, com- mon barn-yard fowls, to include English, Amer ican and European brecds; 2, Asiatic fowls; 3, Games; 4. Bantams. To illustrate the points of fowls we illustrate with the Dominique, a portrait of which we give. E.xplanation.—A, neck hackle; B, saddle hackle; C, tail; D, breast; E, upper wing coverts; F, lowcr wing coverts; G, primary quills; H, thighs; I, legs; K, comb (rose or double); L, wattles; M, ear lobe. FARMERS’ STOCK BOOK. , > Sr SPS d41 POINTS OF THE HWEAD, Coming now to the head we show the head of a cock with «a single serrate comb. 1, the lying over the skull; 2, the wattles dependent from the lower jaw; 3, the ear wattles under the cheek; 4, the tufts of feathers covering the ear pass- the cheeks, commencing at the nostrils, cove1ing the face and re-uniting at the back of the head; 6, the nostrils, at the junction of the beak and The explanation is as follows: com) ages; 5, Ss Ss >> Heal of Cock, Showing Points. face; 7, the beak, consisting of two parts and corre- sponding to the jaws of animals, and consisting of the upper and lower mandible. The comb is single when composed of only one piece. Itis double when two like parts are unit: d along the middle. It is triple when found of two like parts and one in the middle or horned as in the Creve Ceeur fowls of France. The comb is said to be frizzled when it is filled with granulations, and excrescences. It is called a crown when circular, hollow or indented, and it is goblet-shaped when hollow, vascular and not indented. = 342 THEH FARMERS’ STOCK BOOK. The plumage of fowls is always in layers, one covering the other, and it affords a most perfect protection against cold, and to shed rain. There are three principal divisions of feathers: First, the large feathers of the wings and tail. Second, the medium sized feathers which cover the large feath- ers, and found also upon the wings and rump. Third, all those feathers that cover the neck, the | tufted fowls, when they are elongated into a top-knot | or crest. B—Bristle-like feathers covering the-space which separates the wattles. C—The neck hackles, extending from the head down between the shoulders, hecomivg longer and longer uutil they lap over those of the back at the butt of the wing. Showing che Plumage of Fowls. back, the sides, the throat, the shoulders, and parts of the wings. To give a better understanding of the plumage we have illustrated a fowl, back and front view, correctly lettered to show the position of the plumage and feathers of the various portions of the body. Alphabetically considered they are as follows: A—The upper feathers of the head surrounding the skull. | | | | D—Saddle feathers. Those of the back forming regular layers, and of a similar character to the hackle feathers, extending from the neck to the loin. E—The feathers of the back covered from sight | when the wings are closed. F—The breast feathers, covering the entire sur- | face of what is known as the white meat on each These are small, «xcept in the case of | side of the breast-bone. These feathers, together with those of the loins, overlap those of the sides. THE G—The side feathers, covering the loins and extending back to the rump and overlapping beyond, covering the base of the feathers of the tail; also covering some of the feathers of the flanks, thighs and abdomen. H—The light, fluffy feathers of the flanks, cover- ing the upper part of the feathers of the thighs and intermingling with those of the rear portion of the | breast. FARMERS’ STOCK BOOK. 343 on the toes and not on the foot. Bears walk on the foot like man. . M—tThe so-called leg (shank) feathers, extending in booted fowls from the heel to the toes. N—The feathers of the toes, found in Asiatic | fowls. These and the shank feathers are always in rows and on the outside. In vulture hocked fowls loug feathers extend from the leg diagonally | downward behind from the lower part of the thigh; Showing the Plumage of Fowls. I_The abdominal feathers, light, silky, fluffy and spreading, and enveloping all from the end of the kcel or breast-bone to the rump. J— The outside thigh feathers, covering a portion of the abdomen and leg. K—tThe inside thigh feathers, corresponding to the outside, but smaller. L—The lower thigh or leg feathers, extending to and covering the heel. 'Norr.—The heel is the joint corresponding to the hock joint in animals. Most animals and birds walk more correctly that which corresponds to the calf of the leg in man. O—The middle tail feathers, enveloping the rump and covering the bases of the larger feathers of the tail. P—The larger feathers on each side of the rump, forming the tail. Q—tThe outside shoulder feathers, covering a por- tion of the wing feathers. R—The inside snoulder feathers, thinner more slender than the outside shoulder feathers. and b44 THH MARIS” SS POC, BOO: S—The larger wing feathers, growing from the | fowl now; and that he has seen them offered for the under side of the pinion. T—The outside pinion feathers, extending from the shoulder to the pinion, small at smaller and | the outer edge and increasing to medium size on the | inside edge. U—tThe inside pinion feathers, covering the bases of the large ones. V—The large flight feathers of the second joint of the wing, being those which most assist in flight X—The outside flight feathers, covering the true flight feathers stiff and flattened thereon. Y—The inside flight feathers, covering the bases of the flight feathers. Z—The pommel of the wing, containing middle- sized feathers covered with smaller ones, and increas- ing the spreading surface of the wing. It is in fact a finger-like process of the wing, seen in the plucked bird. By turning to the illustration of the figured Dom- inique fowl, page 341, the proper names of the dif- ferent classes of feathers will be found. In addition we 1aay add that the primaries are the flight feath- ers of the wings used in flying, but unseen when at rest. The secondaries are the quill feathers of the wing. ‘The wing coverts are tue broad feathers cov- ering the bases of the secondaries or quills. The wing bow is the shoulder part of the wing, and the wing butts the corners or ends of the wings. The tail feathers are the straight stiff feathers of the tail; the sickles, the curved feathers and the tail coverts, the soft curved feathers at the sides of the bottom of the tail. CHAPTER IV. TURKEYS, GEESE AND DUCKS. SECTION I.—PRINCIPAL BREEDS OF TURKEYS. The wild turkey was originally generally distrib- uted over the timbered regions of the West, and is the parent of the common bronzed turkey of domes- tication. But three distinct species are acknowl. edged, the common wild turkey / Meleagris gallapavo ), the Mexican turkey (M. Mevicanus), and the Ocel- lated turkey (MJ. ocellatus), a native of Honduras and Central America. Audubon states that when he removed to Ken- tucky, in the early part of the present century, tur- keys were so abundant that the price of one in the market was not equal to that of a common barn sum of three pence each, the birds weighing from ten to twelve pounds. The species are described by him as follows, and will readily be recognized by those who, as we, have hunted and trapped them: The average weight is about fifteen to eighteen pounds (for the mature males), and the female from nine to ten. Some gobblers have been known to weigh much more than this estimate, and instances are not wanting where individuals have been ob- tained weighing thirty and forty pounds each; bat this is rare. When full grown the male will meas- ure four feet in length and nearly five feet in the stretch of its wings. The naked skin of the head and neck is blue, with the wattles red, as are also the legs. The feathers of the neck and body gener- ally are a coppery. bronze, changing in some lights to a greenish or purplish shade, and margined with an opaque line of velvet black. The back and rump are also black, with little reflection, while the sides, together with the upper and under tail coverts, are dark chestnut, barred with black near the end, and having metallic reflections of a rich purplish hue, while the extreme tips are opaque purplish chestnut. The tail feathers are dark chestnut barred with black, and tipped with a light chestnut. Near the end is a bind of black, broadest on the outer featl- ers, and narrowing as it approaches the central ones. Between the bars on the feathers is a confused sprinkling of black. Neither upon the tail nor its coverts is there any white, and this is one of the ways by which the wild bird can always be distin- cuished from the domesticated. From the center of the breast hangs a long, coarse, hairy tuft, some- times not found in the other sex. The female differs principally in being smaller in size, less brilliant in coloring, absence of the spur, and the small fleshy process at the base of the bill. SECTION Il.—MANAGEMENT OF TURKEYS. The great weights to which the bronze turkey has _ been brought of late years has been the result of | careful feeding and selection. Without these the breeder cannot succeed in keeping them up to the standard. In relation to the care and management necessary in the rearing and management of turkeys, the Encyclopedia of American Agriculture brings the whole matter into a nutshell, as follow 3: Experience teaches conclusively that turkeys from two to five years of age are much better for breeding THE FARMERS’ STOCK BOOK. B45 than young birds. The person who aims to breed good turkeys should select from two to six of the best females that he can procure, from two to three years of age; then procure a male turkey, not less than two years of age, and not related to either of his hens. Breed from the same birds for three or four years. During this time save a few of the finest young hens for future breeding, then, when the old | ones are discarded, procure another male turkey not related to the young hens. Afterward it will only be necessary to procure a male bird once in three or four years, but never mate him with any of his own young. As to color, the breeder must select accord- ing to his own taste. Size of the young depends a much upon the hens as the cock. By following this simple rule, with high feeding and good care when young, the breeder will most assuredly have the sat- isfaction of increasing the hardiness and strength of the young chicks and the size of his mature Christ- mas roasters. The hen turkey possesses fair laying qualities, sits very steadily, and hatches in from twenty-eight to thirty days. As soon as the young poults are hatched confine the turkey mother or hen in a large coop in a very dry, sunny place; never allow the young to run till after the dew is off, nor during rainy weather. One year old turkeys are found to be the best mothers, and gobblers should not be kept more than thre years. The first day the chicks require no food. Tie second day they may have equal parts of egg and milk beaten together and baked into a custard, also what cracked wheat they will eat. This may be alternated with boiled oat- meal and milk. Green food must also be given them, such as chopped dandelion, lettuce, ete. They should be fed at least four times a day. The greatest care is required during the first two weeks of their growth, after which they may be allowed to ramble at will with the hen, being careful to feed them morning and evening. During the grasshopper season they will pretty well take care of themselves. The usual plan in the West is to allow the hen turkey to select her nest, hatch her brood, and pretty much care for them. Indry, warm, sum- mer climates like tle West, where there is plenty of range, we have found this the best, being careful to feed twice a day. In the autumn they may be fat- tened on whole corn, or better, be put in a tolerably dark place and fed with what cornmeal and oatmeal | mush they will eat, being careful to supply them with clean, pure water. In raising turkeys they should be proportioned about ten or twelve hens to one cock. {Six hens to one gobbler would be better. | —Ep.] To save the trouble of watching them while seeking nests, prepare a yard of one-eighth of an acre for every fifteen birds, wherein nothing else is allowed to go. The best arrangement for a nest is small houses, about three feet by three, gable-shaped, and three fect high in the center. Nests should be scattered about the yard, and if convenient, partially hidden by brush. Turkeys, North, lay in April, and if two or three incline to one nest, set another box at right angles and adjoining the one they covet. Take away the eggs every night and place them in parcels of sixteen or eightcen. Set several turkeys at the same time, as half a dozen flocks can be as easily cared for as one, and those hatched and taken off about the same time usually run together without fighting. As soon as they leave the nest they should have a yard twelve feet square for every two turkeys, by setting up boards, a foot wide, endwise. The mother must be washed with tobacco-juice, and the young chickens dusted with snuff, to kill the lice, or sulphur and snuff, mixed in equal parts, sprinkled over the nest soon after the turkey begins to sit, and, as opportunity affords, dust the turkey herself. The young ones must be fed sparingly, at intervals of an hour, with coarse-ground Indian meal mixed with scalded sour milk curds, and fine- chopped hard-boiled eggs; in six or eight weeks they will be able to master grains of corn. They require watching for two or three weeks after being turned into the fields, lest they wander into heavy, wet grass and perish; and should be driven up every night and shut into a stable or barn. They will soon get accustomed to coming home, and in due time will aspire to a roost. SECTION III.—PROFITABLE BREEDS OF GEESE. Of all the varieties of the domesticated goose, the most valuable is undoubtedly the Bremen; or, as they are called in England, the Embden goose. They are pure white in color and the feathers are the most valuable of any breed. Perhaps the reason why they are not so generally disseminated as the common gray and the Toulouse goose is, that they require water for foraging in to reach the best results. The Bremen or Embden goose is very large, 346 THE weighing from twenty-two to twenty-six pounds, | live weight, and occasionally fully thirty pounds when in high flesh, and though so large, they are well proportioned, hardy, healthful, showy, quiet and peaceable, and take on flesh very rap‘dly with extra feed. The female lays about the same number of eggs as the common goose, but usually commences much earlier in the spring. Fully equal to the Bremen, except in color, is the Toulouse, first brought to the United States from the FARMERS’ STOCK BOOK. very quiet, fatten readily, and have excellent flesh. These, together with the common gray goose, gener- ally disseminated, are all supposed to have descended from the gray legged goose (Anser ferus), which is still found wild in the north of Europe. There are several breeds of Asiatic geese more or less disseminated. Of the Chinese breeds the Hong Koug, a brown goose of the largest size, with a large knob or execrescence on the top of the beak next the head, which increases in size with age. It is also Embden or Bremen Goose. south of France. (See Page 347 for Illustration.) The Toulouse is distinguished from the Common ‘gray goose by the uniformity and constancy of its color, which is alike in both sexes and darker than in the common goose, and by its very large size, beimg as heavy as the best bred Bremen. They are rather short-legged, have round, compact bodies, and a large development of the abdominal pouch, which, in the common goose, is a mark of considerable age, but commences its appcar- ance in this variety when but a few months old. Like the Bremen, they lay early in the spring, are distinguished hy a large fold of loose skin under the throat, called the dew-lap. ‘This also increases with age. The attitude of the Hong Kong goose on the water is graceful and swan-like. On land it is erect and ungraceful, and its voice is harsh, loud and fre- quent. Neither is its flesh so good, we think, as either of the others named. SECTION IV.—MANAGEMENT OF GEESE. Geese may be kept profitably where there is a rough pasture or common into which they may be turned, and the pasturage is not rendered bare; but even when the pasturage is good, a supply of oats, aa". ee — i tl THE FARMERS’ barley, or other grain should be allowed every morn- ing and evening. bad, the old geese become thin and weak, and the young broods never thrive and often die unless fully fedathome. A goose-house forfour should not be less than eight feet long by six feet wide and six or seven | feet high, with a smooth floor of brick. A little clean straw should be spread over it every other day, Where the pasturage is poor or STOCK BOOK. B47 kept to one gander. Their breeding powers continue to more than twenty years old. Itis often difficult to distinguish the sexes—no one sign being infallible, except close examination. The goose lays early in a mild spring, or in an ordinary season, if fed high throughout the winter with corn, and on the com- mencement of the breeding season on boiled barley, malt, fresh grains, and fine pollard mixed up with Toulouse Goose, Male. after removing that previously used, and washing the floor. Hach goose should have a compartment two feet and a half square for laying and sitting, as she will always lay where she has deposited her first egg. be avoided. Although a pond is an advantage, they do not require more than a large trough or tank to bathe in. For breeding not more than four geese should be ale, or other stimulants, by which two broods may be obtained in a, year. The common goose lays from nine to seventeen eggs, usually about thirteen, and generally carries straws about previous to laying. The house must be well ventilated. All damp must | Thirteen eggs are quite enough for the largest goose to siton. They sit from thirty to thirty-five days. _ March or April is the best period for hatching, and the geese should therefore begin to sit early in March. Goslings hatched after April are difficult to rear. 348 LH YPARMERS’ STOCK BOOK, Food and water should be placed near to her, for she sits closely. She ought to leave her nest daily and take a bath in a neighboring pond. The gander is very attentive, and sits by her and is vigilant and daring in her defense. When her eggs are placed under a common hen they should be sprinkled with water daily or every other day, for the moisture of the goose’s breast is beneficial to them. She should be cooped for a few days on a dry grass-plot or meadow, with grain and water by her, of which the goslings will eat; and they should also be supplied with chopped cabbage or beet leaves, or other green food. They must have a dry bed under cover and be protected from rats. Their only dan- gers are heavy rains, damp floors, and vermin; and they require but little care for the first fortnight; while the old birds are singularly free from maladies of all kinds common to poultry. When a fortnight old they may be allowed to go abroad with their mother and frequent the pond. For the first range a convenient field containing water is to be preferred to an extensive common. After harvest the flock should have the run of the stubble fields to glean, which will keep them in fine condition until fatten- ing time. In fattening give oats and barley ground together, and finish with barley meal, just stiff enough so it will crumble. Meal and skimmed milk are excellent for fattening geese. If Indian corn is used exclusively the geese are apt to be very fat inside and the flesh oily. Steamed potatoes, with four quarts of ground buckwheat or oats to the bushel, mashed up with the potatoes and given warm, will render geese, cooped in a dark place, fat enough in three weeks. The French method of fat- tening consists in plucking the feathers from under the belly; in giving them abundance of food and drink, and in cooping them up more closely than is practiced with common fowls; cleanliness and quiet being, above all, indispensable. If killed immedi- ately after they have spent some hours in the water they pluck more easily, and this should be remem- bered when they are plucked alive. Our common geese cross freely with the Bremen and the Toulouse, the first cross yielding birds nearly or quite as large as either parent, but the results of the cross rapidly degenerate by breeding among themselves. To kcep up the size, the cross birds should be bred to one of the larger geese. The cross between the Bremen and the Toulouse is even larger than either parent, but deteriorates by breeding-in. The time of incubation of these three varieties is from twenty-eight to thirty days. DISABILITIES OF GEESE. Cold foggy weather is most unfavorable to young geese, and they are particularly subject to diarrhea and to giddiness. For the first hot wine, in which acorns or oak bark has been steeped, may be given, and for the second bleed with a large needle in the vein which lies in the separation of the claws. If the goslings are found with their wings hanging down and shaking their heads it is probably from insects in the ears or nostrils. To relieve them feed in a vessel of water so deep that the goslings must completely immerse the head. SECTION V.—DOMESTIC DUCKS. There are many varieties of ducks, but those of value to the farmer may be summed up in three varieties—the Mallard or common duck, the Rouen a similar duck, but larger, and the Aylesbury, a pure white duck. All the ducks are prolific layers, often going to 100 eggs, but they require watching, as they are apt to drop their eggs anywhere about the run. The Rouen duck is the largest of any of the vari- eties and among the most hardy, decidedly as hardy as our common duck, and much more so than the Aylesbury. The Rouen duck closely resembles the wild Mallard. These ducks have broad, clumsily- built bodies, and when highly fattened they are very ungainly in their movements. They are remarkably quiet, easily fattened, and are most excellent layers of very large eggs, and have no equal for the table in the domestic family of ducks. The adult not unfre- quently reaches from twelve to fifteen pounds per pair. See page 349. BLACK CAYUGA DUCK. The Black Cayuga duck is black with a white col- lar on the neck, or white flecks on the neck and breast —rarely black without white, and as the white seems inclined t) increase, we usually select them nearly or quite black for breeding. The duck has a faint green tint on the head, neck and wings. The drakes usually show more white markings than ducks, an1 the green tint on head and neck is more strongly marked. When well fed the duck begins to lay about April, and usually gives an egg every day until eighty or ninety are laid, when she will make her nest and sit, if allowed; if not, she will gener- THE FARMERS’ STOCK BOOK. B49 ally lay a litterin September. The Cayuga ducks are hardy, of good size, and for the table are supe- rior to other ducks; the flesh quite dark and highly flavored. If well fed they become very fat; can be readily made so fat that they can not raise them- selves from the ground by their wings; twelve pounds to fourteen pounds to the pair would be a good aver- age weight. AYLESBURY DUCK. The Aylesbury is the largest, except the White Musk, and by far the best white duck. It is distin- guished by its large size, its cream-white plumage, SECTION VI.—MANAGEMENT OF DUCKS. Ducks begin laying very early, and the carlier they are hatched the better; like geese, late broods are unprofitable. They usually lay fifty or sixty eges, and have been known to produce 250. They require constant watching when beginning to lay, for they drop their eggs everywhere but in the nest made for them, but as they generally lay in the night, or early in the morning, when in perfect health, they should therefore be kept in every morning {ill they have laid. One of the surest signs of indisposition among them is irregularity in laying. ——— LS Rouen Duck, Male. and its characteristic light yellow or cream-colored | bill and orange legs. When well bred adult Ayles- bury ducks weigh from eight to ten pouads per pair, while the best specimens will reach twelve. This duck takes its name from the town of that name, where it has long been bred with great care. The Aylesbury is a prolific layer, it being not unusual for the duck to lay more than one hundred eggs, and in some instances more than one hundred and fifty, in a single season. is about three ounces. EHarly-hatched birds some- times lay in the fall. It is quiet and easily fattened, and fine for the table, its only drawback being that it is somewhat tender. (See page 350.) The average weight of their eggs © A hen is often made to hatch ducklings, being considered a better nurse than a duck, which is apt to take them while too young to the pond, dragging them under banks in search of focd, and generally leaving half of them in the water unable to get out; and if the fly or the gnat is on the water, she will stay there until after dark, and lose part of her — brood. If the duck is a good sitter, it is best to let her hatch her own eggs, taking care to keep her and them from the water till they are strong. The nest should be on the ground and in a damp place. Choose the freshest eggs, and place from nine to eleven under her. Feed her morning and evening while sitting, and place food and water within her THE FARMERS’ SOCK OO Tre, reach. The duck always covers her eggs upon leay- ing them, and loose straw should be placed near the house for that purpose. They are hatched in thirty days. They may gen- erally be left with their mother upon the nest for her own time. When she moves coop her on the short grass if fine weather, or under shelter if otherwise, for a week or ten days, when they may be allowed to swim for half an hour at a time. When hatched they require constant feeding. A little curd, bread- crumbs and meal, mixed with chopped green food, is | Boiled cold oat- the best food when first hatched. ground will suffice for the first week or ten days, and this rule is more especially to be adhered to when they are under the care of a common hen, which cannot follow them into the pond, and the calls of which when there they pay little or no regard to. | Rats, weasels, pike and eels are formidable foes to ducklings. A troop of ducks will do good service to a kitchen garden in the summer or autumn, when they can do no mischief by devouring delicate salads and young sprouting vegetables. They will search industriously for snails, slugs, woodlice, and millipedes and other Bn, ? fe £ f : 4 Aylesbury Ducks. meal porridge is the best food for ducklings for the first ten days; afterward barley meal and oats, with plenty of green food. Never give them hard water to drink, but that from a poud. Ducklings are easily reared, soon able to shift for themselves and to pick up worms, slugs and insects, and can be cooped together in numbers at night if protected from rats. Ducklings should not be allowed to go on the water till feathers have supplied the plaze of their early down, for the latter will get saturated with the water wvhile the former throws off the wet. Though the young ducklings take early to the water, it is bet- ter that they should gain a little strength before they be allowed to venture into ponds or rivers; a shallow — vessel of water filled to the brim and sunk in the insects, and gobble them up eagerly, getting posi- tively fat on slugs and snails. Strawberries, of which they are very fond, must be protected from them. In fattening for market the same food may be. given as recommended for geese. Boiled potatoes and buckwheat meal is excellent, and if plenty of green celery leaves is mixel with the food the flesh will have the flavor of canvas-back ducks, for this flavor is imparted by the wild ducks feeding upon a species of wild celery found along the shores of Chesapeake Bay and some marshes of the West. But, as in the fattening of all other fowls, when they are fat they must be sold, else they will quick! lose condition. a THE FARMERS’ Sock Look. 851 CHAPTER V. DISEASES OF POULTRY. As a rule itis more econonical to kill at once rather than attempt to cure common fowls showing symptoms of any troublesome disease, and so save trouble, loss of their carcasses, and the risk of infec- tion. But if the fowls are favorites, or valuable, it may be desirable to use every means of cvre. See to a sick fowl at once; prompt attention may prevent serious illness and loss of the bird. When a fowl’s plumage is seen to be bristled up and dis- ordered, and its wings hanging or dragging, it should be at once removed from the others and looked to. Pale and livid combs are as certain a sign of bad health in fowls as the paleness or lividness of the lips is in human beings. Every large establishment should have a warm, properly ventilated and well- lighted house, comfortably littered down with clean straw, to be used as a hospital, and every fowl should be removed to it upon showing any symptoms of illness, even if the disease is not infectious, for sick fowls are often pecked at, ill-treated and disliked by their healthy companions. Bear in mind that pre- vention is better than cure, and that proper manage- ment and housing, good feeding, pure water and plenty of green food, cleanliness and exercise, will prevent all, or nearly all, these diseases. APOPLEXY. Apoplexy arises from over-feeding and can seldom be treated in time to be of service. The only rem- edy is bleeding, by opening the large vein under the wing, and pouring cold water on the head-for a few minutes. Open the vein with a lancet, or if that is not at hand, with a sharp-pointed penknife; make the incision lengthways, not across, and press the vein with your thumb between the opening and the body, when the blood will fow. If the fowl should recover feed it on soft, low food for a few days and keep it quiet. It occurs most often in laying hens, which frequently die on the nest while ejecting the egg; and is frequently caused by too much of very stimu- lating food, such as hempseed, or improper diet of greaves, and also by giving too much of wheat or rye meal or other heavy food. CROP BOUND. Hard crop, or being crop-bound, is caused by too much food, especially of hard grain, being taken into the crop, so that it cannot be softened by macer- ation, and is therefore unable to be passed into the stomach. Although the bird has thus too large a supply of food in its crop, the stomach becomes empty, and the fowl eats still more food. Some- times a fowl swallows a bone that is too large to pass into the stomach, and being kept in the crop forms a kernel, around which fibrous and other hard mate- rials collect. Pour plenty of warm water down the throat, and loosen the food till itis soft. Then give a tablespoonful of castor-oil, or about as much jalap as will lieon a shilling, mixed in butter; make a pill of it, and slide it into the crop. The fowl may be well in the morning. If the crop still remain hard after this, an operation is the only remedy. The feathers should be picked off the crop in a straight line down the middle and the crop opened with a knife. Generally speaking, the crop will be found full of grass or hay that has formed a ball or some inconveniently-shaped substance. When the offense has becn removed the crop should be washed out with warm water. It should then be sewn up with coarse thread and the suture rubbed with grease. Afterward the outer skin should be served the same. The crop and skin must not be sewed together. For three or four days the patient should have only gruel; no hard food forafortnight. The slit should be made in the upper part of the crop, and just large enough to admit a blunt instrument, with which you must gently remove the hardened mass. DIARRHG@A. Diarrhcea is caused by exposure to much cold and wet, reaction after constipation from having had too little green food, unwholesome food and dirt. Feed on warm barleymeal, or oatmeal mashed with a little warm ale, andsome but not very much green food, and give five grains of powdered chalk, one grain of opium and one grain of powdered ipecacuanha twice a day till the looseness is checked. Boiled rice, with a little chalk and cayenne pepper mixed, will also check the complaint. When the evacuations are colored with blood the diarrhea has become dysentery, and cure is very doubtful. GAPES. A frequent yawning or gaping is caused by worms in the windpipe, which may be removed by introdue- ing a feather, stripped to within an inch of the point into the windpipe, turning it round quickly, and then drawing it out, when the parasites will be found adhering with slime uponit; but if tlis be not quickly and skillfully done, and with some knowl- THE edge of the anatomy of the parts touched, the bird may be killed instead of cured. Another remedy is to put the fowl into a box, placingin it at the same time a sponge dipped in spirits of turpentine on a metal dish con- taining boiling water, and repeating this for three or four days. Some persons recommend, as a cer- tain cure in a few days, half a teaspoonful of spirits of turpentine mixed with a handful of grain, giving that quantity to two dozen of chickens each day. A pinch of salt put as far back into the mouth as pos- sible is also said to be effectual. LEG WEAKNESS. Leg weakness, shown by the bird resting on the first joint, is generally caused by the size and weight of the body being too great for the strength of the legs; and this being entirely the result of weakness, the remedy is to give strength by tonics and more nourishing food. The quality should be improved, but the quantity must not be increased, as the disease has been caused by over-feeding having produced too much weight for the strength of the eggs. Frequent bathing in cold water is very bene- ficial. This is best effected by tying a towel round the fowl, and suspending it over a pail of water, with the legs only immersed. LOSS OF FEATHERS. Loss of feathers is almost always caused by want of green food, or dustheap for cleansing. Let the fowls have both, and remove them to a grass run if possible. But nothing will restore the feathers till the next moult. Fowls, when too closely housed or not well supplied with green food and lime, some- times eat each other’s feathers, destroying the plumage till the next moult. In such cases green food and mortar rubbish should be supplied, exercise allowed, the injured fowl should be removed to a separate place, and the pecked parts rubbed over with sulphur ointment. Cut or broken feathers should be pulled out at once. PIP, OR TONGUE SCALE. . This, a dry scale on the tongue, is not a disease, but the symptom of some disease, being only anal- ogous to ‘‘a foul tongue” in human beings. Do not scrape the tongue, nor cut off the tip, but cure the roup, diarrhea, bad digestion, gapes, or whatever the disease may be, and the pip will disappear. Roup is caused by exposure to excessive wet or very cold winds. It begins with a slight hoarseness and catching of the breath as if from cold, and ter- FARMERS’ STOCK BOOK. minates in an offensive discharge from the nostrils, froth in the corners of the eyes, and swollen lids. It is very contagious. Separate the fowl from the others and keep it warm. Give from half to one tablespoonful of castor oil, according to the size of the fowl; wash its head once or twice daily with tepid water, feed it with meal, mixed with hot ale instead of water, and plenty of green food. Mr. Wright advises half a grain of cayenne pepper with half a grain of powdered allspice in a bolus of the meal, to be given daily. Mr. Tegetmeier recommends one grain of sulphate of copper daily. THRUSH. This may be cured by washing the tongue and mouth with borax dissolved in tincture of myrrh and water. PARALYSIS. ° Paralysis generally affects the legs and renders the fowl unable to move. It is chiefly caused by over-stimulating food. ‘There is no known remedy for this disease, and the fowl seldom, if ever, recovers. Although chiefly affecting the legs of fowls, it is quite a different disease from leg weak- ness. VERTIGO. Vertigo results from too great a flow of blood to the head, and is generally caused by over-feeding. Pouring cold water upon the fowl’s head, or holding it under a tap for a few minutes, will check this complaint, and the bird should then be purged by a dose of castor-oil or six grains cf jalap. MOULTING. All birds, but especially old fowls, require moze warmth and more nourishing diet during this drain upon their system, and should roost in a warm, sheltered and properly ventilated house, free from all draught. Do not let them out early in the morning, if the weather is chilly, but feed them under cover, and give them every morning warm, soft food, such as bread and ale, oatmeal and milk, potatoes mashed up in pot-liquor, with a little pepper and a little boiled meat, as liver, etc., cut smull and a little hempseel with their grain at night. Give them in their water one ounce of sulphate of iron and one drachm of sulphuric acid dissolved in one quart of water; a teaspoonful of the mixtureis to be added to each pint of drinking water. This chalybeate is an excellent tonic for weakly young chickens and young birds that are disposed to outgrow their strength. Frincrples of stock Breeding. CHAPTER I. KNOW WHAT YOU BREED FOR. SECTION I.—-BREEDING FOR FAST WORK. The horse alone, of farm animals, is bred for fast work. The mule and ox alone for labor. But the horse is bred not only for fast work but also for slow draft, or, as it is called, labor. It would seem to many persons who had not looked into the question carefully, that except in the greater weight of the animal the frame might be alike whatever the work to be done. It would be impossible, hence it is unnecessary to go into the full detail of why an ani- mal should be differently constituted for fast and slow work. An outline will suffice. WEIGHT-BEARING. A bridge that is to sustain a heavy weight is arched. In pulling a chain straight suspended between two points, it is pulled up to a true hori- zontal position. Hence it follows that the animal intended to carry weight on its back must not be hollow orsway-backed. The blood horse, the greatest weight-bearing animal for its size known, is power- fully constituted as to the spinal column. Small mules gotten by blood horses are also well known for their sure-footed qualities, and great weight-car- rying qualities in mountain passes. The slow, lum- bering draft horse, instead of having his spine arched or level, is more or less hollow-backed. A well- formed man is “ hollow-backed,” but when a great weight is to be borne he stoops his shoulders under the burthen and thus forms an arch to support the load. The mule has great flexibility of limb. The blood horse has this flexibility of limb in an eminent de- gree. In pulling a load where the entire strength of the animal is required, they place themselves in a position to bring the belly as close to the ground as possible, thus bringing the spine in as direct a line with the draft as may be. Thus the oblique shoulder is brought into a line with the collar. The head and neck are thrown forward and the hind limbs are excessively bent, and the load lies in the direction of draft corresponding with the muscular develop- ment of the body, and especially so in relation to the spine. The same is true with the mule. For their weight both the blood horse and the mule are there- fore better adapted for both weight-carrying and draft than any other animal. The horse or mule, unless really sway-backed, ‘will move a greater load with a proper proportion of weight on his back than without, and roach-backed horses, unless deformed, are notorious carriers of weight. Yet no low-withered roach-backed horse should be selected for fast work, and certainly no sway-backed horse should. High withers, a rather light and high crest, with strong loin and muscular rump, will give an appearance of “ sway-back”’ to those who do not understand the anatomy of the horse. THE NORMAL SPINE. The normal spine is straight, or nearly so, the appearance being only from the curves fcrmed by the withers and rump. This may be seen from an examination of the skeleton of the horse in the first part of this work. High withers and a high rump with correspondingly low top bones of the spine between, will intensify the appearance of a sway- back in the horse, when in reality the spine itself may be normally straight. SECTION II.—BREEDING FOR LABOR. The draft-horse is not so high in the withers in proportion to his weight as the blood horse, his shoulders are more upright, he stands straighter on the fetlocks, the bones are larger and less fine, and the articulations of the bones generally are closer. In fact taking the racing horse as the model, the grada- tions of excessive fineness in this animal are modified, all the way down through the trotter, roadster, Cleve- land Bay, Percheron, Clydesdale, and Shire horse, until we at last come to the coarse-bred, lumbering mongrel, which, although he may have bulk, really lacks courage, intelligence, and activity. All these breeds are distinctive, and all of them, except the trotting horse, have been bred distinctively for gen- erations with a special view to the particular uses required of them. BREEDING FOR THE ROAD. The special breeding of horses with a view to fast work in the trotting ring, extends back but a few generations, yet the increase of speed, and hered- itary instinct to the trotting gait and disinclination to break, has been wonderfully developed. Among draft horses, great style, compactness, activity in trotting and trueness to color, have also been devel- oped in a comparatively short space of time. In the Percheron, Clydesdale and Shire horse, their special qualifications and appearance have become quite as fixed as in those of the blood horse, and the color lines very much so as to uniformity. Hence the practical man in the breeding of animals of drait, will find it protitable to employ these as sires, rather than to go outside of any distinct breed. HORSES FOR FAST WORK. Jn the case of horses for fast work, the nearer the animal is thoroughbred the more sure one is to get a winner. The modifications produced by the use of standard-bred sires of any of the draft breeds, upon large roomy mares, of mixed blood, will give superior horses, but in this, as in all other lines of breeding, unless extreme care in selection is constantly practiced, the progeny will be more inclined to breed back to the imperfections of the sire and dam, than to breed to the superior points. SECTION [I.—BREEDING FOR FLESH. Coming now to the breeding of animals for their flesh, the same principles heretofore enunciated will apply. All these it will not be necessary to repeat. Whatever you breed for breed to a type. The beef animal must be compact, muscular, round-barreled, fine-boned, with the development in those parts which produce the best flesh as strong as possible without compromising the general symmetry of the animal. 554 THE FARMERS’ SDO Cie BOOK, The Hereford, Shorthorn, and Polled Angus may be accepted as types of great excellence in beef points alone. A more composite animal will be fcund in the Sussex, the Red Poll and the Galloway. The Devon is the most bloodlike of the bovine race, combining great muscular activity with emi- nent style, excellent flesh and ability to forage on short pasture. Accept any of these as the model, according to the circumstances in the case, and breed as near to the standard as possible by the use of sires of pure blood. For mutton you cannot go astray either with the Southdown, Shropshire or Hampshire. Among swine the Berkshire, Poland China, and Duroe are excellently adapted to the west, and for an exceed- ingly fine hog for special feeding, the Yorkshire will be indicated. SECTION IV.—BREEDING FOR MILK. In breeding for milk special characteristics, of which the Ayrshire is a modification, must, again, be sought. The time has long since past when ereat excellence is to be sought in many direc- tions in a single animal. There never was any truth in the assertion that great milking qualities and eminent beef points could be combined in a sin- gle breed. They are antagonistic to each other, and have never really been held as true by intelligent breeders. Inasmuch as you develop one you de- crease the other. Neither can you expect great mus- cular activity except at the expense of beef. The Devon has style, great muscular power, speed and bottom. Since the general introduction of horses and mules for farm work, Devons have been less and less sought. They have gradually been developed of late years in size and early maturity, but they have equally departed from the characteristics of fifty years ago, when the labor of cattle was gener- ally sought on the farm. SELECTING THE TYPE. Let us sce then what we should select as the type of a first-class standard for milk. The animal must of course be fine. Her head should be long, rather than short, and with a large muzzle, clear, placid eye, and rather small horns, the neck rather thin, and looking at the cow from before she should be wedge-shaped. That is, there must be an appear- ance of a gradual enlargement as we proceed back. She must be rather flat-sided, because very deep, and for another reason, the hind parts especially must be THE great to support the necessary udder to hold the milk she is expected to carry. Dr. Loring, the learned commissioner of agricult- ure, who unites a scientific and practical knowledge of agriculture in an eminent degree, in a discussion before the Massachusetts Agricultural Society, in 1875, describes the Ayrshire (than which there are no better models for general milking qualifications, except capacity to eat) as follows: She should have that structure of head which indicates a contented, placid disposition and a pow- erful constitution; a calm and steady eye; a face that is as expressive as a cow’s face can be; as much of an intelligent look as an animal of that descrip- tion can have; a horn not too large at the base, but large enough to indicate that there is a good constitution there; a head wide between the eyes and pretty high above the eyes to the root of the horns. I think a cow that has a broad base to her head the best. And if she has a large luxurious mouth that looks as if she were made for business, and ean fill her stomach rapidly, so she can lie down and digest and repose, she will be all the better fitted for the business of the dairy. I would have a cow’s neck small enough to be graceful, but not too small, not a ewe neck—that is not necessary—but grace- fully, delicately and elegantly set on, without a waste muscle in it, but with muscle enough to make it a strong, vigorous and powerful part of the ani- fabs, body. -* * * * *) The shoulder of a good dairy cow should be a little loose, with the blades not rising above the backbone, with strcng, powerful muscles, and a good substantial base, with a fore-quarter under it as straight as plumb-line. Crooked-legged, knock-kneed cattle are never grace- ful, and seldom profitable. The legs should be strong and well defined, and the cords and muscles should stand out clean and prominent. The milk veins should indicate a good superficial vascular sys- tem, which means simply this: It is an organiza- tion in which the superficial circulation of the blood indicates that what are called the secretory organs are active in the interior.. The next sign of a good cow is an open, bony structure; not a coarse or loose- fibered, bony structure, but a bony structure that is so articulated or hung together that there is elasticity and ease of motion about it. Now, where are you going to find the indicative point that will tell this story? Put your finger into the point of the shoulder FARMERS’ STOGH BOOK; Bd55 and see if the cow has a cup-like cavity there. If she has, ten chances to one she will be a good milker; but if not, if her shoulder is hard and com- pact, even if she is milking well to-day, she will be likely to fail to-morrow. You next come to the ribs. Upon a good chest- development depends almost everything else in a dairy-cow. She must have a finely-shaped chine, and the spring of her ribs, from the spine down through her heart, must indicate that she has a strong circulation; but you do not want her brisket as deep as a steer’s, or like a Shorthorn bullock; you want the shape I speak of, and you want it with a certain delicacy of organization which indicates that the cirenlatory system is a strong one and that neither the heart nor the lungs are impaired. But go back to the ribs. You want a rib, not round, like your finger, but flat and wide. When you put your hand on it, it should feel as flat as a lath; and if you can get at the edge, you should find the edge sharp, and not a round bone, like the 1ib of swine. A round rib will answer for a beef animal, but not for a good dairy-cow. Her back- bone, moreover, should be open and loose, so that if yourun your hand along it you will feel those little cup-like cavities. Let her hips be strong, not too wide, and her hind-quarters upright, substantial, vigorous. Let her have a long hind foot. I never saw a short-toed cow in my life that would perform the work of the dairy well. A long hind foot anda good, broad, ample forefoot. Then if, in addition to all this, you can get a hide that is elastic and soft, covered with a warm substantial coat of hair, witha good milk-vein and an udder which is packed up well between the thighs, and so organized that there is no danger of inflammation, there you have got a cow that will produce all the milk you ought reason- ably to ask, and which, when she has completed her dairy-work, can be so fattened as to produce in an economical way your 550 pounds of as good beef as can be fed on a mountain pasture or in a stall. SECTION V.— BREEDING FOR WOOL. There is little to say on this subject outside the facts already stated in relation to feeding and selection in preserving a fixity of type, in which the rule will fol- low in all farm animals. ‘he general farmer will se- lect the breed best adapted to his soil and situation. A careful inquiry among his friends and neighbors will soon enable him to come to a conclusion as to Teh RAR Mihm Ss” Soc Ook. what variety of wool, or of wool and mutton com- bined, is most profitable for his climate, soil and situation. One principle, however, may be taken as being constant. The large mutton breeds and long-wooled sheep will not give profit in open ranges when the flocks are large and obliged to subsist, during drouths and in winter, principally on the natural herbs of the country. The long wools and the special mutton breeds are animals to which constant good feeding is necessary, and there is no breed so well adapted to great flocks and to forage for themselves, among the superior breeds, as the American Merino. Neyerthe- less, no animal that is subject to a feast at one time and famine at another, to plenty in summer and semi-starvation in winter, ever produced wool of a uniform quality. So, sheep exposed to storms in the winter will show a weak place in the wool for every season of shrinkage in flesh. Therefore it may be taken as an axiom that only liberal feeding, winter and summer, will produce wool of a uniform quality, length and texture, whatever the breed. The farmer, therefore, breeding grades need not hope for success unless he make up his mind that success will be in just propor- tion to the careful feeding, general attention and shelter from storms given. CONCLUSIONS. It will be seen, therefore, notwithstanding that general principles may be given, valuable as a study, each and every breeder carefully examines for him- self the special requirements of which he wishes to avail himself. It will bear repeating, he must know what he is breeding for, and breed directly to that end and no other.. If for speed in horses, he must select stallions of great courage, fine bone and high muscular development. If for draft, heavy, compact, large but strong boned animals, with plenty of belly. For carriage, large, stylish, rangy, high stepping and rather short gaited animals. For beef, large, long, square bodied stock, with thick shoulders, broad loins and broad, deep thighs. For milk, lone heads, somewhat thin necks, fine shoul- ders, the body gradually swelling back to the hips, and with thighs rather thin, but excessively deep, great digestive capacity and, of course, ample belly. In swine breeding, early maturity, with plenty of lean meat on the hams and shoulders, and the belly (bacon pieces) well streaked with iean, and to make a weight not over three hundred pounds. If wool is desired, breeds must be sought giving the desired quality, and those especially that flock well, the Merinos, for instance, when large flocks are to be kept together.—It is well known that the mutton breeds and the long wooled breeds cannot be success- fully kept in large flocks, and for this reason we have designated the Merinos, for this breed does flock well. If both mutton and wool are sought, some variety of the Downs will be indicated. But if great length of combing wool with large size is wanted, Cotswolds or Leicesters may be chosen. CHAPTER II. SCIENCE AND ART IN BREEDING. SECTION I.—SCIENCE IN BREEDING. The preceding chapters have related distinctly to the absolute necessity of knowing exactly what you are breeding for, whether for milk, labor, flesh, fiber or fleece, or for a combination of two of these qual- ities. Science in breeding must also be carefully consid- ered, and this for the reason that, upon the practical application of scientific effort to the work in hand, rests success or failure, in any department of agri- culture. Thinking men are not afraid of the word science nowadays, as they used to be, when the general comprehension of it was supposed to be abstruse facts, brought together, of but little use to the prac- tical man. We now understand the term to mean the bringing together of absolute facts which may form a law correct and undeviating. There is not anything in nature which relies on chance; natural things are governed by fixed immutable laws, and people are learning, day by day, that science is simply the correct establishment of that which is true. Certain knowledge! Hence, science is an as- semblage of general principles. Art relates to the prac- tice, The theory of agriculture is science; its prac- tice is art. This is all there is to it, and hence, again, as Playfair wrote, “ A principle in science is a rule in antes SECTION II.—PRINCIPLES IN BREEDING. The principles of breeding must be a study, more or less deep, according to the particular use to which it is to be applied. Some knowledge of the laws of heredity, variation, early development, fecundity, correlation, anatomy, physiology, and the assimila- Tey RAR MaERS’ STOCK BOOK. tion of foods are among the important things to be known by every breeder. The great breeders of the world have known much practically of these things. It will simply be our aim to present facts and object lessons, by which the breeder may easily make him- self acquainted with the principles underlying his art, and this without going into an absiruse study of the sciences underlying. The practical application of science does not make it necessary, for the breeders’ art lies as much in a study by the eye and touch as in the deep study of principles. A life- time would be required to get the knowledge, un- aided by what others know and have known. With this aid, plainly stated and correctly delineated, it is easy; for itis but to profit by the experience of a great number of persons, lavoriously brought together, and when possible, tabulated for review. This, so far as it may go, is science in breeding. SECTION II.—THE BREEDER’S ART. The art of breeding consists in properly applying correct rules to practice. As the study of original laws allows the scientific man to discover still other scientific facts and reduce them to principles, so the study of certain rules enables the worker in any branch of industry to apply the principles relating to his practical branch of industry most cconomically. There never was any great invention discovered by chance. There never was an invention, cven of the - most simple character, perfected except through care- ful study. Steam had hissed from the spouts of kettles from time immemorial; it required the re- flective mind of a Watt to connect one scientific fact wi-h another and apply the action of steam suc- cessfully as a motive power. Chandeliers and lamps had swung since the time of the era of Chinese civ- ilization, and yet Galileo alone could realize that swinging in circles would solve the true economy of the motion of worlds. The idea of the rotundity of the earth led Columbus to understand that sailing in one constant direction would lead him certainly back to the starting point, and thus “a new world was dis- covered.” EARLY SCIENTIFIC BREEDERS. Bakewell, the Collings, Tompkins, Davey, and many other eminent breeders, later, but acted upon true scientific principles in the improvement of the long horns, sheep, short-horns, Herefords and Devons. These minds relied upon the law that “like produces like,” and that the selection of the best will give | B57 “survival of the fittest.’ Yet these were scientific truths, and the present noble and useful breeds of horses, cattle, sheep, and swine were steadily there- after improved. Will the masses of working farmers refuse to profit by their labors because a certain class of pedantic scoliasts, even to-day, argue that science should not be used in the common every day affairs of life? It is too late. Scientific endeavor —that is, constant principles and correct rules—has invaded the domain of practical art everywhere; hence the vast impetus in every departinent of in- dustry within the last fifty years, and especially so within the last twenty years. Shall the farmer alone refuse to profit thereby? The few never have. Many now firmly adhere to what may fairly be called correct principles in prac- tical art. ; SECTION IV.—USING MEANS TO AN END. The policy of working without fixed purpose never accomplished any good end. The farmer who spreads his labors over all the domain of agriculture never succeeds well in any. A diversity of crops is necessary, but the farmer must confine his effoits to those which his land will best carry. Climate, soil, situation, drainage, all are important considerations in their relation, to be studied. Varieties of the species employed, as adapted to the conditions of soil, cli- mate, etc., are no less important. Thus the man who cultivates the best varieties in the best manner, and with a definite idea of what the outcome should be, makes the most money. He does not raise half a dozen varieties cf wheat, oats, barley and corn, mixed up in inextricable confusion. He does not seed his land with the same quality of grain designed for general sale. He selects the best, and only those varieties of wheat, oats, barley, corn, etc., that do best on his soil. If he has a market orchard he fill it indiscriminately with the hundreds varieties of apples, peaches, cherries, plums, pears and other fruits cf the great commercial nurseries. He selects but few. If very practical, a very few varieties of a species, and such as will fol- low each other in season. In replanting an orchard he does so only from those varicties that have pro- duced the best out of the few originally planted. In the farm crops varieties are confined very properly to a single one of a species—one of wheat, the same of oats, flax, barley, and of other seeds; generally ove only does not of THE FARMERS’ STOCK BOOK. DO NOT MULTIPLY BREEDS, In the breeding of animals this rule must be an imperative one. If the farmer be both a beef and milk producer, the rule may be deviated from. A breed for milk and one for butter may be chosen; but on the average farm this will not bring success. He must either become a beef producer or a milk producer. Above all, he should never allow himself to be carried away with the idea that he can ccm- bine great excellence in both directions in the same animal. It never has been done, and never will be done. An animal can only be superior in one direc- tion. In this day of eminent superiority of breeds in a single direction it would be the folly of supreme ignorance to step backward into the dark and imagine he can produce what never has been done and never will be done—produce an animal at the same time superior in milk, beef and labor. Any cow will of course make beef when fed for beef, but aptitude for fattening is as certainly in an- tagonism to the production of milk, as the production of a large quantity of milk is against the most eco- nomical production of beef. It can be demonstra- ted physiologically. The two animals must be dif- ferently constituted. A high beef-making form is distinct from a high milking form, and vice versa. SECTION V.— SELECTION OF MALES. The breeders’ art has brought three breeds of cat- tle—two of them horned and one polled—to wonder- ful perfection as beef-makers. Four breeds contest the palm as milk prceducers. Other horned and polled breeds have special excellencies, as, for in- stance, the Devons and Sussex, as working oxen and beef-makers combined; and others, again, as the Galloway, for combined beef and milking qualities. Would it be policy to start to build up a breed from the mixed blood of a country? Would it not be bet- ter to use as foundation stock the superior animals already extant? There is no question about it. Neither is there any question but that it is the sensible plan in the improvement of the native stock of mixed blood of the country to use such well-bred sires of pure or thoroughbred stock as possess the characteristics in the best degree for the purpose intended. And let that purpose be definite either for beef or milk, mut- ton, wool, pork, poultry or eggs. COLLATERAL QUALIFICATIONS. Even collateral qualifications must enter. On jully or broken lands of scant pasture, or in cold cli- mates, later maturity and constitutional ability to withstand climate must be accepted at the expense of early maturity. In dairying the question of but- ter, cheese, or both, must be considered in the selec- tion of a breed. And yet, in all this, the general farmer is most interested in this single question. Why does the prepotent thoroughbred or pure sire exercise so much greater and constant influence on the mixed blood of a country than on the pure blood of another breed? ‘That is, why is it better to breed grades than to cross two distinct breeds? SECTION VI.—GRADES VS. CROSSES. In relation to the breeding of grades from the mixed stock of a country by full-bred sires, what re- sults? The full measure of pure blood is prepotent upon each integer of the mixed blood if it be made up of few or many mixed breeds, and they are in- dividually lost in the vast preponderance of superior blood over any one of these integers. The fifty hun- dredths of pure blood in the progeny will have mod- ified all the other integers prepotently into a harmo- nious whole, and the purer the blood on the side of the sire the more marked will be the influence. But by purity of blood we do not mean that rare purity containing the greatest amount of the blood of some special sub-tribe, or variety of a breed, and possessing the constitutional merits of the specific breed itself. Certain animals, really worth many thousands of dollars as sires to certain other females bred in the same direct line, would not be available to the market breeder. He can produce the results wanted from sires of the same breed; nay, the same special strain, if need be, for an outlay of a few hun- dreds, and even as low as two hundred dollars, in the case of a bull. A CASE IN POINT. M. Malingie-Nouel, Director of the Agricultural School of La Charmoise, according to a tyrans- lation for the Journal of the Royal Agriculture Society, relates,—and the one instance may be taken as conclusive, both from the care taken in the experi- ments, and the perfect authenticity of the relation. The fact that the animals were sheep does not de- tract from the principle as applied to other animals, except that from the greater prolificacy of sheep THE FARMERS’ SIPOOGIT BOOK, 859 the experiment could reach results more quickly. The quotation is as follows: When an English ram of whatever breed is put to a French ewe, in which term I include the mongrel merinos, the lambs present the following results: Most of them resemble the mother more than the father; some show no trace of the father; a very few represent equally the features of both. Encouraged by the beauty of these last, one preserves carefully the ewe-lambs among them, and when they are old enough puts them to an English ram. The products of the second cross, having seventy- five per cent of English blood, are generally more like the father than the mother, resembling him in shape and features. The fleece also has an English character. The lambs thrive, wear a beautiful appearance, and complete the joy of the breeder. He thinks that he has aghieved a new cross-breed insuring great im- provement, and requiring thenceforth only careful selection to perpetuate by propagation among them- selves the qualities which he has in view. But he has reckoned without his host. For no sooner are the lambs weaned, than their strength, their vigor, and their beauty, begin to decay as the heat of our sum- mer increases. Instcad of growing, they seem to dwindle; their square shapes shrink; they become stunted; and, on the threshold of life, put on the livery of old age. A violent cold in the head completes their exhaus- tion. This is accompanied with « copious flow of slimy mucus from the nostrils, constant sneezing, and sometimes cough. At last the constitution gives way, or, if the animal lasts till autumn, the malady indeed ceases, but it remains stunted for life. The time losk was the.time of growth, and cannot be recovered, for Nature never goes backward. Henceforth he looks like a foreigner escaped from the mortal influence of an inhospitable climate, and remains inferior even to our native sheep, which at least have health and hardiness in their favor. The experiment has sometimes been tried with English rams in a third generation, and the symptoms above described have arisen even more strongly in propor- tion to the stronger admixture of English blood. PREPOTENCY. Tn relation to prepotency our authority, after point- ing out some differences in English breeds of sheep, coutimues: If you put a Leicester ram, a mixed New Kent (of Romney Marsh origin), or a Southdown that is not pure, to a pure ewe of any French race, very little English character is impressed on the offspring, never less than when the ewe is a pure merino. In this last case, it often happens that you can see no difference between lambs that are Leicester-merinos, Kent-merinos, or Southdown-merinos, and another lamb of the same age which is pure merino. In compensation, however, for this feeble influence of the English sire, the lambs of such first crosses have no more difficulty than French lambs in get- ting over the first summer. If, on the contrary, the same ewes are put to very pure rams of the South- down or New Kent breed, the English character is more marked than in the former cases. In both cases the offspring is reared; for lambs in which the English blood does not exceed one-half seem to be reared as easily as pure French lambs. But, then, since little improvement is obtained one is tempted to give a new dose of English blood—to put the Anglo-French ewes to English rams—where- upon the disasters described are sure to follow. Prof. Malingie-Nouel then proceeds to describe some new and final exper:ments which eventuated in the production of the Charmoise breed of sheep, one which has retained its value in France, as related below, in which our authority states: Inasmuch as one could not increase the purity and antiquity of the blood of the rams, one must di- minish the resisting power, namely, the purity and antiquity of the ewes. With a view to this new experi- ment, one must procure English rams of the purest and most ancient race, and unite with them French ewes of modern breeds, or rather of mixed blood forming no distinct breed at all. It is easier than one might have supposed to “combine these conditions. On the one hand, I selected some of the finest rams of the New Kent brecd, regenerated by Goord. On the other hand, we find in France many border countries lying between distinct breeds, in which: dis- tricts it is easy to find flocks participating in the two neighboring races. Thus, on the borders of Berry and La Sologne, one meets with flocks originally sprung from a mixture of the two distinct races that | are established in those two provinces. Among these, then, I chose such animals as scemed least defective, approaching, in fact, the nearest to, or 860 THE WARMERS’ STOCK BOOK. rather departing the least from, the form which I wished ultimately to produce. These I united with animals of another mixed breed, picking out the best I could find on the borders of La Beauce and Tou- raine, which blended the Tourangelle and native merino blood of those other two districts. From this mixture was obtained an offspring com- bining the four races of Berry, Sologne, Touraine, and merino, without decided character, but possessing the advantage of being used to our climate and management, and bringing to bear on the new breed to be formed an influence almost annihilated by the multiplicity of its component elements. Now, what happens when one puts such mixed- blood ewes to a pure New Kent ram? One obtains a lamb containing fifty-hundredths of the purest and most ancient English blood, with twelve and a half hundredths of four different French races, which are individually lost in the preponder- ance of English blood, and disappear almost en- tirely, leaving the improving type in the ascendant. The influence, in fact, of this type was so decided and so predominant that all the lambs produced strikingly resembled each other, and even English- men took them for animals of their own country. But what was still more decisive, when these young ewes and rams were put together, they pro- duced lambs closely resembling themselves, without any marked return to the features of the old French races from which the grandmother ewes were derived. Some slight traces only might perhaps be detected here and there by an experienced eye. Tiven these, however, soon disappeared, such animals as showed them being carefully weeded out of the breeding flock. Cases by scores might be cited, but why supple- ment proof, already absolute, by other proof? SECTION VII.—ADAPTING A PURE BREED TO A COUNTRY. Let us take sheep again to illustrate the point; and for the reason before mentioned, and the breed the » American merino, now acknowledged as combining more excellencies than any other one breed of fine wooled sheep. The American merino is the result of careful selections from the progeny of five original families brought to America in the beginning of the century. In the two classes of American merinos the Paular is the type, in one, and the Infantado in the other family. In 1813 Mr. Atwood commenced the breeding of pure merinos from what was then known as the Humphrey stock. Careful selection to a pre-established type and carefully good feeding and shelter were the means used. Mr. David Wadhams, of Connecticut, father of Mr. Carlton Wadhams, of Indiana, and Mr. Seth Wadhams, of Illinois, was early aud prominently identified in breeding sheep from imported Spanish stock in New England as their sons were in the progeny in Illinois as early as 1848. To them and to Mr. Roswell Carter, who had large moneyed investments in merinos, is largely due the introduction of this valuable breed in the West. MR. HAMMOND’S BREEDING. About the same time Mr. Edwin Hammond, in Vermont, systematically commenced breeding, select- ing his stock from the Atwood family of merinos. Other breeders later followed in the same careful line of breeding, resulting in the now world-famous American merinos, combining fineness and evenness of fiber, length of staple, thickness of wool, a loose skin, lying in “low, rounded, soft ridges over the body,” offering no obstruction to the shears. These are the direct descendants of the incomparable In- fantados of Spain. THE PAULAK IMPROVEMENT. The Paulars, the descendants of the original Pau- lar importation, were the strain that came into the possession of Mr. Silas Rich, and from him descend- ed to his son. They were marked by the same careful breeding, and constitute the smaller, or Pau- lar, breed of American merinos. This latter branch of the American merino were built upon the mixed Lionese, or Jarvis, merinos. The Paular influence, however, largely predominating. It is unnecessary to follow the subject farther. It should be conclusive as showing in breeding that violent departures from a type are as fatal to the con- tinued integrity of a race, as careful selection and breeding to a type is conducive to prepotency, as it is to the perpetuation of valuable qualities in the highest degree. But this faci still remains constant in the im- provement of all stock, once the standard is reached there must be no idea entertained that the standard will 1emain intact without still further and constant care. If the effort to keep the standard intact be intermitted deterioration is sure to follow and the animals will retrograde. The reason is simple. Disabilities have not been entirely bred cut. They THE still remain in a degree but latent. Covered up but yet remaining. Absolute and stable perfection can only be approximately reached, and oné good quality only at the expense of another. As soon as careful selection of sires and dams and high feeding is inter- mitted, these inferior qualities begin to shew and the further it proceeds, the more swiftly and in- tensely. Hence a variety once brought to great superiority, through a generation of care and atten- tion, if sueceeded by inattention to breeding points and lack of food, deteriorates far more quickly than it was bred up, and this from a constant law of nature. This is the law of compensation. In the breeding of superior animals the bones become dense and fine and the whole constitution partakes of this conservation. In this warmth, good care and high feeding play an important and economical part. The digestive organs may remain unimpaired, but high feeding naturally reduces the capacity of the stomach. Hence, if inferior food and inferior shelter follow want of capacity in selection, it will easily be seen that quick deterioration must surely follow. CHAPTER III. FOOD AND ALIMENTATION IN BREEDING. SECTION J.—FOODS AND FOOD VALUES. Only general principles can be touched upon here. The science of feeding is to provide such food as the animal requires as adapted to its nature, and of such diversity as will keep its appetite constant, and its digestion perfect. Hay, straw and other fodder crops are the basis of feeding. Grain is supple- mentary, to be used in such quantity as the price may warrant. In some sections it corresponds nearly in price per acre with hay. It will here be used more freely than in sections where, from long transportation, it is costly. The breeding animal, however, must be fully fed, and with a variety, else in time it will tell in deteri- oration upon the progeny. No farm animal should be stinted in food. It is not profitable, least of all is it profitable in an animal carrying young or giving suck. The male will not have vigor if starved; the female cannot do justice to the foetus, and all young animals must be especially well nourished. The season of copulation among wild animals is at the season when food is most plentiful, and strength of muscle is strong from constant running and fighting among males. FARMERS’ STOCK BOOK. 361 SELECTION OF BREEDING ANIMALS. However careful the selection of breeding animals, failure will be sure unless exercise is constant enough to keep the muscle hard and the appetite perfect. Then a diversity of food will round out every part, and perfect young will be the result. In animals in- tended for labor the exercise must be severe enough to keep down accumulations of fat. In sheep the exercise is sufficient in the gathering of the daily food. In cattle less exercise is necessary, and in swine least of all. Yet exercise approaching that of animals in a wild state is neces- sary to strength of constitution, and here the breeder may take a lesson, to be applied to all animals that, through neglect in this respect, have had their constitutions impaired. In the horse the exercise should far exceed that taken in the wild state, and the feeding should be proportionally strong, since their work isexhausting. In the other animals the exercise is to be less than when wild, un- less extra constitutional vigor is desired. In the case of bulls this extra exercise may be at the end of the leading rope or in the yoke. With sheep and swine rather short but mixed pasture, but with special feeding at night. Attention to these facts will enable any breeder, while breeding his herd up, to keep their constitution unimpaired. Neglect in this direction is the chief cause of deficiency in constitution and general deterioration of the stock. SECTION Il.—ECONOMY IN FEEDING. In the appendix to this volume will be found tables worthy of most careful study relating to foods and food values. It will, therefore, only be neces- sary here to state principles. For fast work the food must not only be varied, but concentrated in form. All animals of speed have comparatively small stomachs. ‘They require food often. In the horse digestion is always going on, but fast work should never be given within an hour after eating, and then the food should not have been in sufficient quantity to fully distend the stomach. For breeding, it must be varied, rich and nutritious. The cost here is a secondary consideration. Hence, as a rule, the best stock, constitutionally and in regard to flesh and milk, is found in the districts where food is cheap. VALUES OF FOOD MATERIALS. As to food values they are fairly stated in the fol- lowing table, prepared by Professor Tanner, of En- 3862 THE FARMERS’ gland, representing the composition of various ma- terials used for food of animals, and their feeding value as demonstrated in practice: Composition. Feeding value. 3S |e. | 8/33 3 He] 8 | 38 : * - P| --& 2 Fis ~ Materials. ge 3 2 iH 523 F os =H = Bes S) Sa | Se ce || Boel ae aa | S| 8 | ges] & rs = oS =o 5 2S eizan | |r! Aa Z, @ Noes Barley. cciciicte onesie nee ner 56 13 14.83 6 16.7 Oats. Ae re ee ee 55.5 |13.6 |12.8 7 |14.3 Beans: hic cseeedeseoctiontneewes 48.5 |23.3 |14.8 8 12.5 IPEASL ois cic Moslelete nie oe eee 50 23-0 |14.1 8 125 hinseedcake.\\.. ioc scercseaocen 13.52 |28.56] 8.6 |5 to6 16.7 Linseed cake and peas, equal PALtS ace Mae ae seca Nec 31.76 |25 93/11.3 41g) 22.2 Rape Cake aieinncecteetieae ales sehen |) ts} OMG au Cotton cake ......+.-+......0. BU-4. “AS29079 6 16.7 Glover thay. ccneosseeiteeceeee 40 9.3 14 12 8.3 Swedesiai v:ic.2sunecctenveie +-| 8.474| 1.44]89 150 0.6 Mian oldsienjso secs ireesinemicne 8.19 | 1.81/86 150 0.6 Carrotsiceniesicte cesses camels 10 1.5 185 160 0.6 In actual application these estimates of value are modified by various considerations. Some of these are stated by Professor Voelcker as follows: 1st. The age of the animal; young animals, especially, requiring a large proportion of nitrogenized matter and bone-forming material. 21. The kind of ani- mal (the food best suited to horses is not always best for cows or sheep). 3d. The natural disposi- tion or temper of the animal. 4th. The purpose for which the animal is kept—as whether for fattening, or for work, or for milk. The digestibility of the food, also, demands attention. Professor Voelcker states a few of the conditions affecting it: 1st. The kind of animal: cows more readily assimilating the nutriment of cut straw than horses. 2d. The amount and character of woody fiber contained in the food. 38d. The amount of flesh-forming sub- stances. 4th. The bulk of thefood. 5th. The form in which it is presented to the animal; whether cut or not cut, cooked or raw, ete. SECTION III.—PERFECT FOODS. A perfect food is that article, or a combination of articles, representing in a proper ratio an approxima- tion of all the constituents required for the growth or the fattening of animals. These are of less moment to the breeder than the fattener, except in locations where much food must be bought. In the west es- pecially, where all grain is cheap, the diet is easily varied, so as to insure constitutional vigor in the 6 6 6 STOCK BOOK. growth of the young animal or the fattening of the mature one. Nevertheless, something of this is necessary in a work intended for wide circulation. Grass, as found in pastures of mixed grasses, is a perfect food. That is, it contains all the constitu- ents required for strictly herbivorous animals, and with a due quantity of moisture for perfect digestion in connection with the fluids poured out upon it by the secretions of the body. Hay, being of compara- tively few varieties, contains the proportional aver- age, not only in a less natural degree, but there is generally large loss in drying. Tables in the appendix will show the approxima- tions toward perfect foods in other farm products. Oats approach the nearest to a perfect food of any of the grains. And in practice it may be stated that equal weights of oats and corn ground together and given to the animal, in connection with half the quantity of hay naturally required, may be consid- ered a perfect food for all growing animals in winter. HAY AND GRAIN COMPARED. That is, if the animal require thirty pounds of the best hay per day, to make an equivalent, furnishing all the elements of nutrition and growth, twenty pounds of hay and ten pounds of the meal of oats and corn ground together (equal parts) would bea feeding ration for perfect growth, and fifteen pounds of hay and fifteen pounds of the ground grains daily a good fattening mixture. SECTION IV.—FORCING AND STIMULATION. While it is of the first importance that strong and regular feeding be practiced in the improvement of breeding animals or in retaining the superior qual- ities already acquired, undue forcing, and especially the use of stimulating foods should be avoided. The man who resorts to condimental foods or artificial stimulation of any kind or too highly concentrated foods with breeding animals will surely find loss in the end. It is usually resorted to in the male to impart sup- posed sexual vigor. The effect upon the fcetus is the reverse of what is hoped. When used upon both sexes the result is seen in increased debility. In particular animals not breeders, to gain some special point in development, concentrated foods and con- dimental foods to spur the appetite may be admis- sible, but never in the line of practical profit. All condiments and special foods and stimulants of any kind are to be used only as we should give them in ——i THE FARMERS Yas rock Book. BG6E disease, to tide over an emergency and for a special purpose. They should never be employed with breeding animals except in case of sickness, and then only under the advice of a professional veter- inarian. SECTION V.—NATURAL FOODS. The natural food of farm animals are all the grasses, including all the cereal grains in their grow- ing state, leguminous plants, including peas, beans, clover, alfalfa, either in the green or dry state, and their seeds. Four elements are chicfly concerned in the production of the food of animals; these are car- bon, hydrogen, oxygen and nitrogen. Practically the first and the last are the important productions in food, since hydrogen and oxygen is a constituent in all foods. Among vegetable substances gluten, including vegetable albumen, is the only one abounding in ni- trogen—the most costly of agricultural productions, Gum, sugar, starch, are constituted of carbon, hy- drogen and oxygen only. No animal can subsist for any length of time upon food destitute of nitrogen. This is one of two facts connected with the chemistry of food. The other is that a certain mixture of food is necessary. WATER AND THE ANIMAL ECONOMY. Water is simply a dilutant of food, enabling the soluble parts to be taken into the blood and thence distributed to the various parts of the body. Hence whatever the articles fed, there must be a proper pro- portion of carbon and nitrogen contained to supply daily waste and promote growth. Grass is the natural summer food of breeding animals, the different forms of fodder being used in winter. But fodder alone will not keep the animal growing in winter, hence some grain must be used, and if straw is employed the grain must contain a larger propoition of nitrogen than with hay and well-cured fodder of other substances. VALUABLE COMPOUNDS OF GRAINS. Now, in 1,000 parts, wheat contains of gluten or albumen about 225 parts; barley, 66 parts; oats, 87 parts; rye, 109 parts; the grasses from two to four parts, and straw only a trace. It is also deficient in every other constituent of animal growth, except fiber, this being the only constituent held in excess. It is, therefore, certain that straw should only be used to distend the stomach where concentrated foods are given, as grain, meal, ete. SECTION VI.—UPON FEEDING IN GENERAL. Feeding must be practically carried on in accord- ance with the results sought. We have stated the necessities required in breeding animals. The same general rules will apply to breeding animals, that are appended in relation to growing and fattening ani- mals. There is a very great difference in the quantity of food which animals require, and in the time which they can pass without it. In general, those animals which are the most active require most, and those which are most indolent require least food. ‘The cause of this is obvious; the bodies of animals do not remain stationary, they are constantly wasting, and the waste is proportioned to the activity of the animal; hence the body must receive, from time to time, new supplies in place of what has been carried off. Almost all the inferior animals have particular substances on which they feed exclusively. Some are herbivorous, some are granivorous, and others, again, are carnivorous. From various experiments we have the following result : — A horse will consume as much food, besides grain, as - - 3 = . Ee A cow will consume as much food, besides grain, as - - - - - - A fattening ox will consume as much food, besides grain, aS - - - - = A three-year-old heifer will consume as much food, besides grain, as - - - = A two-year-old heifer will consume as much food, besides grain, as - A one-year-old heifer will consume as much food, besides grain, as - - - - 4 A calf will consume as much food, besides grain, as - - - - - - 2 8 sheep. ' RULES IN FEEDING. There are some rules which may be advantageously adopted in feeding animals, which, however obvious they may be, are too often neglected. 1. Food should be so prepared that its nutritive properties may be all made available to the use of the animal; and not only so, but appropriated with the least possible ex- penditure of muscular energy. The ox that is obliged to wander over an acre to get the food he should find in two or three square rods—the horse that is two or three hours eating the coarse food he should swallow in fifteen minutes if the grain were ground or the hay cut as it should be—the sheep 364 THE FARMEHRS’ STOCK BOOK. that spends hours in making its way into a turnip, when, if it were sliced, it would eat it in as many minutes—the pig that eats raw potatoes or whole corn, when either cooked could be eaten in one quarter of the time, may indeed fatten, but much less rapidly than if their food were given them in a proper manner. All food should be given in such a state to fattening animals that as little time as pos- sible, on the part of the animals, shall be required in eating. 2. From the time the fattening process commences until the animal is slaughtered, he should never be without food. Health and appetite are best pro- moted by change of diet rather than by limiting the quantity. The animal that is stuffed and starved by turns may have streaked meat, but it will be made too slowly for the pleasure or the profit of the good farmer, nevertheless no animal should have food constantly lying by him. 3. The food should be given regularly. This is one of the most essential points in feeding animals. If given irregularly the animal will consume his food, but he soon acquires a restless disposition, is disturbed at every appearance of his feeder, and is never in that quiet state so necessary to take on fat. It is surprising how readily any animal acquires hab- its of regularity in feeding, and how soon the influ- ence of this is felt in the improvement of his condi- tion. When at the regular hour the pig has had his mixture, or the sheep his rations, they compose themselves to rest, their digestion is not unseason- ably disturbed, or their quiet broken by unwonted in- vitation to eat. 4, The animal should not be needlessly intruded upon during the hours of eating. All animals fat- ten much faster in the dark than in the light, a fact only to be accounted for by their greater quiet. Some of those creatures that are the most irritable -and impatient of restraint while feeding, such as turkeys and geese, are found to take on fat rapidly when confined in dark rooms, and only fed at stated hours by hand. ‘There is no surer proof that a pig is doing well than to see him eat his meal quickly and then retire to his bed till the hour of feeding re- Animals, while fattening, should never be alarmed, never rapidly driven, never be fed at un- seasonable hours, and, above all things, never be al- lowed to want for food. turns. CHAPTER IV. HEREDITY IN BREEDING. SECTION I.—HEREDITY OF DISEASE. The heredity inclination to certain diseases in the progeny, to that of ancestor, requires no argument. It is an established fact. Among the most common are consumption, scrofula, bone-spavyin and other diseases of the joints, blindness, grease, and in fact all so-called blood diseases. This hereditary predis- position to, or actual possession, may be derived from either parent, or from both. It may not be observed in individuals, or even a generation, but its recurrence in a succeeding one, shows that under certain conditions it may remain latent, from fayor- able sanitary conditions, and careful feeding or other causes. Hereditary disability may even lie latent for generations and then break out, and this even in collateral branches of a family. Liability to its recurrence is especially noticeable in animals strongly bred in and in, which intensifies any hereditary defect or peculiarity. PREDISPOSITION TO DISABILITY. There may be predisposition to disability from peculiarities of structure, that may be intensified by breeding successively to animals of like conforma- tion. Immature and very young animals are quite apt to show constitutional deficiency in their young. They are delicate, liable to disease, and more subject to disability than those of fully mature animals. In relation to predisposition to certain disabilities, Mr. Finlay Dun, an English veterinary authority, says: Disproportion in the width and strength of the leg below the hock to the width and strength above the hock, predisposes to spavin; a straight hock and a short os calcis, inclining forward, gives a tendency to curbs; round legs and small knees, to which the tendons are tightly bound, are especially subject to strains; while a predisposition to navicular disease is found ‘in horses with narrow chests, upright pasterns, and out-turned toes.” Many farm-horses, as well as others without much breeding, are remarkable for consuming large quan- tities of food, for solt and flabby muscular systems, and for round limbs containing an unusual propor- tion of cellular tissue. These characters are noto- riously hereditary, of which indubitable evidence is afforded by their existence in many different indi- viduals of the same stock, and their long contin- i is Bt uuance, even under the best management and most efficient systems of breeding. Such characters indi- cate proclivity to certain diseases, as swelled legs, weed, and grease. SECTION IIl.—HEREDITY OF ABNORMAL CHARACTERISTICS. The cases in which abnormal characteristics are perpetuated are too numerous, both in animals and man to require elaboration. It is especially seen in animals like the dog, that is brought in close social relation to man. Dogs of certain breeds carry instinct, or reasoning faculty in certain lines to an astonishing degree and transmit it to their progeny. The fear of man by wild animals, on the other hand, is fully as interesting as an abnormal heredity. On certain islands, when first visited by man, the wild animals have no fear of him. In territories where they are hunted, the young at birth instinct- ively hide from him. In relation to the fifth toe in dogs and in fowls, they are abnormal, but by long breeding they are reproduced with only rare excep- tions. The tendency to lay on fat in particular parts, excessive muscular development, extraordinary secre- tion of milk by certain breeds, and also the quality of the milk in regard to butter or cheese-producing principles, are all abnormal, but by careful breeding rendered measurably constant. The lesson taught by all this is, how important that the breeder be care- fully schooled in the physiology of animals, and in judging them by the touch and outward conforma- tion. SECTION Il.—-HEREDITY OF NORMAL ATTRIBUTES. The heredity of normal attributes or characters, are the natural conformation, characteristics, color— in fact, the general likeness natural to the breed. Wild animals are so nearly alike that it takes a criti- cal eye to distinguish between animals of the same sex and age; yet no two are precisely alike. Domes- tic animals of pure breeds have certain characteris- tics and peculiarities that are more or less constant, according to the length of time that has elapsed since the origimal formation of the breed. These normal conditions are not only those of the particular spe- cies, or tie genus, but also peculiarities of color, shape, size, expression, bone and texture of hair always more cr less perfectly defined. ‘These, how- ever, are so broken by interbreeding, feeding, selec- tion, etc., that it is quite unsettled just where the normal and the abnormal begin. FARMERS’ STOCK BOOK. 865 SECTION IV.—HEREDITY OF FIXED CHARACTERS, Fixed character may be said to exist where the abnormal, as contra-distinguished from the normal, become so fixed as to continue measurably permanent. They then may be considered normal, so far as that particular breed is concerned. Whenever an animal acquires form, color, substance or other pecul- jarity distinct from its parents, it is called abnormal. The continuation or cropping out of this from time to time, to a greater or lesser degree, still continues abnormal; but, the peculiarity being considered val- uable, it is carefully bred to and animals are selected bearing the departure in the most marked degree. At length a peculiarity of form, disposition to lay on fat or secrete milk, fecundity, early maturity,—when either of these come fairly constant, it becomes then what may be termed fixed, and in time may be termed normal to the breed or sub family, although abnor- mal or monstrous, to the species or the genus. SECTION V.—ATAVISM, OR BREEDING BACK. Atavism, or breeding back, is the reproduction, in a descendant, of any peculiarity of ancestor, however remote. It is also called reversion, a really more intelligible word than breeding back. Atavism is generally met with in animals as the result of the crossing of two breeds. It would undoubtedly be more prominently shown as the result of hybridiz- ing, were it not for the fact that hybrids are noto- riously infertile. That this presumption is correct, is borne out by the impression left on female ani- mals through the bearing of young by males of a dif- ferent species as the ass, quagga, etc. Itis more fre- quently noticed in animals bearing several young at a birth, as in swine and dogs, next in sheep, then in cattle, and less in horses than in any other animals. This is due, of course, to the more careful selection of breeding animals in the more superior races, but if the real facts were known it is due probably to the fact that it is more easily noticeable in the smaller animals from their prolificacy, and the less care bestowed in the selection of breeding animals. All this is only interesting to the breeding farmer, as suggestive of the value of a close examination of the animals selected in the course of breeding grades, that the more valuable traits may be perpetuated, and also in the breeding of pure animals, to know that family lines are clearly established and transmitted in the progeny. 366 THE FARMERS’ STOCK BOOK. CHAPTER YV. VARIATION AND CORRELATION. SECTION I.—GENERAL CAUSES OF VARIATION. The general cause of variations in animals is un- doubtedly the changed or artificial conditions under which they are kept. The changed conditions of the animal in the process of domestication, induce the first tendency to variation; as domestication be- comes more and more artificial the tendency to varia- tion becomes intensified. Thus three centuries pro- duced greater changes in the turkey, under modern artificial conditions, than would probably have occurred in thousands of years, man being in a bar- barous state, and the conditions incident to food and breeding not unlike that of the wild animal. The manner in which all farm animals have been broken up into separate and distinct breeds within the last 150 years, shows that intelligent effort in this direc- tion is the principal integer in variation to a fixed and desired end. SECTION II.—SPECIAL CAUSES OF VARIATION. The special causes of variation are those of cli- mate, soil, and food; habit has been added, but this is simply an outgrowth of conditions of climate and food. As we go north we find all animals growing more and more dwarfed, the peculiarity becoming more marked in the larger herbivorous animals than among the smaller, and for the reason that in a cli- mate where the horse and ox could hardly subsist, the sheep might find a fair subsistence. The ani- mals not only become dwarfed, but altogether rougher in their general appearance. The hair becomes long, often furry, and sometimes animals acquire a taste for plants they would not eat in their original country, and for the reason that they are not found there. At first they will be refused in their new homes, but hunger causes them to be eaten at first and the taste at length becomes a fixed habit. In rocky and stony countries the form and consistence of the hoofs are changed, They be- come denser and more upright; while in some plains countries the hoofs become flatter and enormously spread upon the ground surface. From this it is easily seen that high feeding, precise care, good shel- ter, and careful selection may soon produce radical changes in an animal. The horns may be soon bred off. Fecundity, early maturity, propensity to fatten, and great secretion of milk, come first. Careful to such an abnormal degree as to make them ap- pear as of another species to the superficial observer, yet the art of man has never carried the heredity of any characteristic outside the species, much less the genus, to which the animal belongs. Were it not for this fixed law of nature, the animal kingdom would have long ere this become inextricably mixed and confused. SECTION 11].—THE LAW OF CORRELATION. It must Dark- Correlation is simply reciprocal relation. depend for existence upon something else. ness and light are correlatives. The son is correla- tive to the father. The law of correlation really as recognized by naturalists, is an arrangement of dominant characters in an organization, by which a principle of development and suppression appear. It is, in fact, a law of reciprocity, mutual action and reaction. Hence in animals a development of one organ or set of organs should be accompanied by a corresponding modification or suppression of some other organ or organs of the system. Hence the naturalist can determine from a portion, or in fact from a single bone, the class and order to which an animal belongs, its habits and mode of living, and its food. Hence the axiom that one particular part of the body acquiring a high degree of development, some other parts stop short. As a striking instance: The elements constituting the human brain are won- derfully developed, while the elements constituting the face are in a corresponding degree deficient. The cases that might be cited as bearing distinctly on the subject, are innumerable. Animals showing great beef-making powers are correspondingly defi- cient in milking qualities, and vice versa. This may serve for an elucidation of the subject so far as live stock is concerned, for while occasionally an animal is found combining milking and fattening qualities in an eminent degree, it is rare, and it is not possi- ble to find a breed combining milking and beef-mak- ing qualities in the highest degree. But there are breeds, as the Ayrshire, that combine good milking, beef-making and early maturing qualities. That they are not profitable in the west in this day of special breeding, is proved from the fact that although they have been known as long as the other improved milking breeds, others have superseded them. The same is the case with Devons. They combine, measurably, qualities of labor, beef and milk. They feeding and ‘selection may carry these peculiarities | have never held their own in the west, and neither THEH FARMERS’ STOCK BOOK. the Devon or Ayrshire will become popular in any district devoted exclusively to beef or milk. SECTION IV.—CORRELATED STRUCTURE. In animals, the structure must be in accordance with the service required. For speed there will be an absence of fatty tissue and an abundance of nervous energy in combination with muscular devel- opment. In the draft horse, a more phlegmatic dis- position, combined with ability to carry flesh, less flexibility of the limbs, but with larger and less dense bone. In cattle the beef animal will be developed into a square-rounded form, while milking qualities will be indicated by a more angular organization. In sheep the form will be modified by the ability to produce mutton especially or wool especially. In the Merino the ability to produce heavy fleeces of very fine wool is notably at the expense of the best mut- ton form, while in swine bred for many generations solely for flesh and fat, the departure from the orig- inal form is probably more marked in a single direc- tion than in any other animal. That is, excessive accumulation of fat, incompatible with continued life in any wild species. SECTION Y.—CORRELATION BY CHANGED CONDITIONS. Changed conditions, as through climate, care, feed- ing, and the outline of a country, have already been touched upon. Animals adapted to a hill country become essentially different from those of a plains country. The Devon, for instance, among highly- bred animals, and the Texan cattle among half wild ones, are notable examples. Natural selection, that is, the survival of the fittest, have produced wonder- ful adaptation of means to an end in wild animals, in various peculiarities of the same genus. Man, taking advantage of this by artificial selection and special care and feeding, has broken up our domestic animals into sub-families, that unite in themselves the special characteristics that go to make up what we call breeds. They are not only adapted to special localities, but also to special wants. It is not unlikely that we are more than on the threshold of scientific breeding, that shall in the near future give results nearly exact in the progeny, as found in the line of ancestors. This is, in fact, sure to follow. We do not yet understand that nicety of breeding by which the correlation of parts shall be so nicely balanced, as to give the greatest perfection of digestion, assimilation, circu- lation, and such balance of other viscera as to give 867 a perfect correlation of one part to the others for the purposes wanted. It has, however, been measurably reached in the Shorthorn, Hereford and Polled Angus for beef, and in the Jersey and Holstein as milkers. The development of milking powers in beef-making animals, or of aptitude to take on fat among milking breeds, will surely result in deterio- ration, in essential change in the really valuable direction in which the animal has previously been bred. CHAPTER VI. FECUNDITY AND EARLY DEVELOPMENT, SECTION I.—CAUSES OF FECUNDITY. The power of reproduction in animals is only shown in the highest degree under natural condi- tions. Thatis, give an abundance of food, free ex- ercise, the absence of exhaustive exertion from fright, excessive labor, and exemption from debility through excessive cold, will produce the greatest number of living, healthy young. Wild animals in a state of confinement rarely breed. Among domes- ticated animals, it is most noticeable among fowls, and for the reason that the natural propensity of all birds is that of activity. Mr. Darwin found that an animal generally sterile under confinement when it happens to breed, the young apparently do not inherit this power. For, he says, had this been the case, various quadrupeds and birds which are valu- able for exhibition would have become more com- mon. My observation leads me to think that the reason why, of late years, births have been more common among wild animals in captivity than for- merly, is that they are now more freely exposed to the air and receive more exercise, especially so with our traveling shows. The lesson here to the breeder is the necessity that to induce the greatest fecundity, as well as to give constitutional vigor to the young, is to be found only in allowing breeding animals as much liberty as possible in connection with varied and wholesome food. SECTION Il. —CAUSES OF EARLY DEVELOPMENTS. The early development of animals is entirely due primarily to artificial care—shelter, and regular, nutritious and varied foods. The power of heredity soon follows. The animal becomes constitutionally changed in the course of generations, and the trans- mission of qualities leading to early development become more or less fixed and capable of sure trans- 368 THE FARMERS’ STOCK BOOK. mission. Butif the care and feeding necessary to produce this early development be intermitted, it takes far less time to cause the animal to degenerate and go back to the original condition than it did to bring it up to the acquired condition. A study of the laws of correlation will easily show this. Hence it is not necessary to cite instances. The general law will suffice, as previously stated. In all this the breeder will see the nezessity of careful feeding and special care in all superior bred animals. Without this the investment is a failure. It pays to give common stock good care. With superior stock and superior care success is assured. By care we do not mean pampering. Good care means exercise suffi- cient to keep the appetite good, and the breeding qual- ities of the animal perfect, with such variety of proper food as will most naturally and quickly de- velop the essentials required. CHAPTER VII. OUT-BREEDING AND IN-BREEDING. SECTION I.—CLOSE BREEDING VS. CROSSING. Close breeding does not necessarily imply incestu- ous breeding; that is, the breeding of a sire to the progeny of a dam served by him; the breeaing of a male to his mother, or the breeding together of male and female, the produce of one sireand dam. This is, indeed, close breeding. But the breeding to- gether, what we understand by close breeding in the general acceptation of the term, is the breeding to- gether of animals so closely related, as what in the human family would be of uncle, aunt, first or second cousins. The closer breeding may be more properly termed in-and-in- breeding. CROSS BREEDING. Cross breeding, in its fundamental sense, is the mixing of the blood of two distinct breeds, but of the same species. That is, the pairing together of ani- mals having no blood lines in the pedigree in com- mon, except that extending beyond the time when the breed was originally formed. Thus the breeding together of any two animals as Devon with Short- horn, Hereford, Angus, or any combination of these would be cross breeding. The use of asire of any of the improved breeds of a country on the common stock of a country is cross breeding. All these, from a standpoint of a breeder of thoroughbreds would be considered as violent crosses, and properly as damaging to his particular breed. Yet all exist- ing breeds have originally been formed by crossing two animals of distinctive characters, improvement by selection being the fizst step in the improvement of animals from the wild state. SECTION I1,—IN-AND-IN-BREEDING. In-and-in-breeding is the breeding together of ani- mals of very close relationship, as parent to its young or vice versa, brother to sister, or in fact any relationship as close or closer than first cousins. You- att defines it as, “the breeding from close affinities;” Johnson, “the breeding from close relations;” Ran- dall, “breeding between relatives without reference to the degree of consanguinity;” Bowley, “it should only be applied to animals of precisely the same blood, as own brother and sister;” Sinclair, “breed- ing from the same fam ly, or putting animals of the same relationship together;” Stonehenge, “the pair- ing of relations within the degree of second cousins, twice or more in succession.” Hence it will be seen that the most eminent men who have written within the present century differ widely. The very closest in-and-in breeding is the pairing of brother and sister; the pairing of a sire to his female prog: eny is only half as close as this. That is to say, brother and sister would represent 100; sire to prog- eny, 50, or 50-A, 50-B; the pairing of cousins would represent 25-A, 50-B, 25 C. Thatis, one-fourth of the blood of A, one-half of the blood of B—be- cause it would follow in two lines—and one-fourth of the blood of C. Hence this wouldalso represent 50 on the scale, but not so potent, since it was bred partly through the channel C. To show this carried out it would be as follows: The sire A, gets progeny from dam B, which contains one-half blood of A and one-half blood of B. Suppose there are two fe- males as progeny. From another line not consan- guinous, there are two males. These are coupled with the female progeny of A and B, and are there- fore first cousins, containing one-fourth of the blood of A and 1+ 4B =2B, and also + of the blood of C = 100. Thatis, 50 of the blood of B, but broken, or scattered, by the blood lines of C and D. Now, if these two cousins are bred togcther the blood lines of the progeny would be precisely the same as that of their parents. The breeding of the progeny of these two, if continued in, would be as fatal in the end as the breeding of the progeny of brother and sister, but would take longer to produce the intense effect as it would in the breeding of the produce of EE CO — ——— — THE FARMERS’ the sire to dam, or the breeding together of brother and sister. The effect is to give delicacy to the con- stitution, to intensify the milk, beef, labor or other qualities as the case may be. At the same time the animals are more liable to disease and not so well calculated to stand climatic and other changes. Hence persistent breeding in-and-in, except to fix certain valuable qualities of two breeds, is not desir- able and should not be undertaken unless the breeder have nice discrimination and the ability to judge when this breeding is likely to be carried too far. SECTION Il.—LINE BREEDING. Line breeding is defined by some as breeding one sub-family up on itself; a3, for instance, in Short- horns, breeding Duchesson Duchess or Princess upon Princess. By others, the union of sub-families, or “sorts,” having a common foundation without violent out-cross. Breeding-in-ling, as popularly understood, is when the selection of males is limited toa particular sub-family of a breed but without special reference to quality or uniformity of the sires. If there is any- thing in the term breeding-in-lizc, it should mean the selection of animals of a common type belonging to the same sub-family, and having the characteris- tics of the sub-family in an eminent degree. This would not necessarily imply incestuous breeding. To fix any quality, distinctive in the sub-family, and which appeared to be lessening or wandering, close breeding, even the incestuous breeding, of animals having this markedly, would certainly be allowable. SECTION IV.—CROSS-BREEDING. Strictly speaking, cross-breeding is the coupling of animals of two distinct breeds, and is the direct op- posite of in-and-in-breeding. Instead of intensifying the blood lines of two animals it mixes the blood of two distinct animals, and to produce homogeneity thereafter, the most scrupulous care must be taken to breed together such animals of the descendants as most closely resemble the type you have selected. In a more general way, the term crossing, cross- breeding, making a cross or out-crossing is used in contradistinction to the term in-and-in breeding and line breeding, as indicating such breeding as wouid produce a mixture of the blood of two sub-families, or varieties, of the same breed, but whose origin ruas together quite remotely. In the breeding of animals when the purity of certain family blood lines are not essential, as in animals intended for general uses, there is no objection to its use, if the particular breed 369 STOCK BOOK. is not departed from. constitution is impaired from too close in-breeding, or from breeding closely in lne, In the establish- ment of new breeds, cross-breeding is most valuable, It is also necessary when the especially in remedying some defect in the course of breeding up subsequent to the first cross in the foun- dation stock of a breed. The most notable success in cross-breeding is in some of the English breeds of sheep, and also in swine, and for the reason that, from their prolificacy, starting back to the original line is comparatively easy. It must, however, be re- membered that no good can accrue in the crossing of two distinct breeds, except it is by the deliberate judgment of one well versed in the physiology of animals. SECTION V.—BREEDING OF GRADES. A grade, strictly speaking, is the produce of a cross between any pure bred animal and the common cat- tle of mixel blood of a region. Generally, however, a grade is understood to be the progeny of any two animals, one of whom is of improved blood, or of two animals of mixel blood, but each containing on - one side blood of pure lineage, and of the same breed. Accepting the term grade in its true sense as the progeny of an animal—male—of pure blood bred to a female of common or cold blood, the term low grade would be used to designate an animal of less than one-ha!f blood, and a high grade an animal con- taining more than one-half of pure blood. For further information the reader is referred to Chapter Il. CHAPTER VIII. GESTATION OF ANIMALS. SECTION I.—VARIATION IN GESTATION. While the average gestation of animals is con- stant the variation from various causes is quite con- sider.ble. The average period of gestation in mares’ is eleven months. It may be diminished, according to Youatt, five weeks or extended six weeks. In cows, according to the tables of Earl Spencer, the average period in 746 cows observed was 285 days; the least period 220 days; and the greatest period 313 days. In sheep, according to M. Tessier, a French observer, 676 ewes, out of 912 observed, lambed to average 152 daysin gestation. The shortest average and longest period of the whole number was as fol- lows: Shortest period, 150 days; longest period, 155 days; average time of gestation, 1524 days. THE FARMERS’ STOCK BOOK. This would give the average period as twenty-one weeks and six days. In sheep, careful observations show that breeds differ in their period of gestation. Darwin, on the authority of Nathusius, states that the average period of gestation for Merinos is 150.8 days; Southdowns, 144.2 days; Merino and South- down cross, 146.3 days; three-quarter grade South- down and Merino, 145.5 days; seven-eighths bred Southdown and Merino, 144.2 days. We give the decimals to show the exact computation. In swine, the observations are less full. Dar- win records the observations of M. Tessier, as varying from 109 to 1238 days, average, 116 days. Youatt states the variation in well bred pigs observed as ranging from 101 to 116 days, average, 108} days. In conclusion we may state that the probability is that highly bred animals, and especially early matur- ing ones, have a shorter period than those of robust constitutions, and especially animals that mature late, and also that small breeds of a species gestate for a shorter period than larger breeds. The table in the appendix will show the periods of all domestic animals. SECTION I1.—INFLUENCES REGULATING GESTATION OBSCURE. The influences operating on gestation are not well known, in fact, of the law that governs gestation nothing is known at all. An animal, as a rule, carrying male young will cover a longer period of gestation than if the young isa female. But of the cause why the young is male or female nothing is known. Season, that is, particular years, would seem to have an effect, and it seems to have an influence, not only in determining sex, but the period of gestation. Heredity, that is, peculiarities incident to families, also appear to influence not only the period of gestation but also the sex of the ani- mal. An animal not well fed in winter will probably have a prolonged gestation; and animals irregularly fed, irregular gestation. Digestion, assimilation, the general health of the animal, exposure to cold, will all cperate toward prolonged gestation without doubt, since all these tend toward slow and abnor- mal nutrition. A decision, approximately, can only be arrived at through an extended course of careful experiment, when the conditions as to food, general health, vigor of the animal, etc., are carefully noted. CHAPTER IX. PHYSIOLOGY AND FACTS IN BREEDING. SECTION I.—PRINCIPLES OF BREEDING. As embodying many facts collated from various sources, I find in an address before the Massachusetts Board of Agriculture, much valuable matter, embod- ied by Dr. James Law, professor of veterinary science, of Cornell University, New York. Those of especial interest I have taken the liberty of present- ing, and especially because of their physiology, and preferably give the facts in Dr. Law’s own words: At the foundation of all excellence in stock lie the principles of breeding. Error here, however vener- able or deeply rooted, is especially to be regretted, as, like the spores of the cryptogam in the planted seed, it will fructify in the growing product and blast the harvest, in spite of the most careful tend- ing and culture. He who avails of the rich expe- rience of the past hundred years, reaps his substan- tial reward in the yearly increasing value of his stock, while the man who ignores or despises it soon realizes in his barren fields and stunted, unproduct- ive herds, that what is not well done is not worth doing at all. SECTION II,—PRINCIPLES OF LIFE. The better to illustrate the known facts and prin- ciples which enable us to control the breeding of ani- mals, let us glance shortly at the organisms through which reproduction takes place. In all the higher animals this is by the union of the products of the two sexes, the ovum or egg of the female and the spermatozoon or vitalizing element of the male. In the female the two ovaries produce vesicles from birth, like those in which the ova afterward grow, but until they reach the bearing age these do not mature, nor are true ova produced. When the sys- tem has sufficiently matured to afford a surplus nutrition for the reproduction of its kind, an increased supply of blood and nervous energy to the ovary hastens the maturity of one or more of these vesi- cles; they burst as a ripened fruit must fall, and the liberated ovum, descending the fallopian tubes to the womb, finds that the new-born activities of that organ have elaborately prepared aud fitted it asa home for its development in the immediate future. In healthy females, from the approach of maturity to the decline of life, when many other functions as well as the reproductive ones are lost, this develop- ment and discharge of ova persists, and with it the THE FARMERS’ STOCK BOOK. 371 power of generation. Heat or rut is the commitment of such rupture and escape. But without the addition of the male or fertilizing element to the ovum, its escape is but the prelude to its destruction, as it no longer retains in itself the power of assimilation and increase, but is thrown off, together with the exudation in the womb, as a waste and useless thing. The male semen is an albumi- nous finid secreted by the two testicles, and in health discharged only during strong sexual excitement. It contains myriads of minute organisms (spermatozoa), bearing a strong resemblance in most animals when magnified, to tadpoles, and having a similar but much more active power of motion. These last ele- ments appear to be the true fertilizing agents, as Spallanzani found that the fluid obtained by filtering the liquid had no power to fecundate the ovum, whereas the material left on the filter proved success- ful. Moreover, these are the only elements in the male seminal fluid having the innate power of motion, and since in animals killed a day or two after coition the ovum is found in the fallopian tube, undergoing that segmentation and division of its yolk which results from impregnation, and is besides surrounded by spermatozoa, there can be no reason- able doubt that they alone are the fertilizing con- stituents. Further, the spermatozoa are found in the testicles, tue removal of which destroys the power of procreation, and have not been found in the semen of mules and other barren males. SECTION UI.—FORM OF THE OVUM AND ITS DEVELOP- MENTAL CHANGES. As discharged from its ovarian (Graafian) vesicle, the unimpregnated ovum is a globular mass, with an external granular layer of club-shaped bodies (gran- ular layer); within this a layer of transparent albu- minious matter (tona pellucida); still more internally the spherical yolk granules, among which lie the germinal vesicle with its germinal spot. Until fertilized it is incapable of change. The first indications of development are shown in the segmentation of the yolk into two equal masses, of these into four, of those into eight, and so on, the numbers doubling each time from the binary seg- mentation of each cell until the yolk is largely in- creased in bulk, and presents a uniform mass of uniform granules, and a smooth investing mem- brane. At the commencement of this segmentation of the yolk, the germinal vesicle and spot disappear, and in the mammalous ova has hitherto eluded all attempts to trace it, though it has been pointed to as the center of this work of segmentation and increase in the yolk. At the same time the spermatozoa can be seen in the membranes surrounding the yolk, and even in the yolk itself, as may readily be seen in the rabbit's ovum, taken sixty hours after connection with the buck (male). When the segmentation of the yolk is completed, there appear new developmental changes at one point of its surface, and in the membrane (germinal mem- brane) investing it. This consists in a thickening of the membrane in the form of an ovoid, in the cen- ter of which the rudimentary elements of the young animal soon become apparent. We have thus glanced at the main points of the phenomenon of impregnation. We have traced the steps resulting in the union of two living elements, derived from different animals, incapable of separate existence, but potent when combined not only to lay the foundation of a living being, but to insure that this being shall develop the qualities of the male and female from which it sprung, alike in form, size, color, vigor and power of enduring hardships, con- stitution, mental powers, and even proclivity to dis- ease. This point must never be forgotten in connec- tion with subsequent developments, that here, in the initial stage of the individual existence, all the char- acters of the future animal are determined by the unseen but not the less real properties of those two simple germinal structures—the ovum and sperma- tozoon. These have no less individuality and char- acter than the animals from which they sprung, and as the ovum and spermatozoon of the rabbit and horse do not appear to differ materially from each other, we are here brought face to face with one of the mysteries of creation, a mystery which we can no more explain than we can explain why in the adult being one cell or particle of living matter should always abstract from the blood and elaborate into tissue the materials of bone, another those of muscle, and another of nervous tissue. SECTION IV.—MEMBRANES AND NUTRITION OF THE F@TUS. Our present purpose does not demand that we should trace the development of the ovum in all its stages into the fetus. But it is important to note the connection of the foetus with the mother, and how it is nourished in the latter period of gestation. The foetus floats in one water bag (Amnion) en- THE closed in another (the allantois), which among other functions fulfill that of protecting the young animal from being injured by the movements of the abdomi- nal organs, or by external objects coming in contact with the abdomen, and that of steadily dilating the external generative passages by a soft, equable and yielding pressure, preparatory to the expulsion of the fetus. The amnion likewise receives any dejec- tions in case the bowels act before birth, while the Allantois is the receptacle for the urine which is con- veyed from the anterior extremity of the bladder through a special channel (uracus) in the navel string. Outside the allantois and lining the womb is the vascular coat (the chorion), whose functions are the most pertinent to our present purpose. The blood of the fceetus is conveyed to this membrane by the two umbilical arteries, branches of the internal iliaes, and after breaking up into capillaries in its substance is returned by the umbilical vein. Branches are given off from these vessels for the nourishment of the three membranes, but the blood is mainly distributed on the villous process of the chorion to absorb the nutriment matters from the blood of the mother. NUTRITION OF THE F@TUS. The inner surface of the mucous membrane of the womb, even in the unimpregnated state, is perforated by numerous orifices leading into two kinds of uter- ine follicles, one consisting in simple depressions terminating in blind ends, the other consisting of elongated tubes, usually spiral, and smaller tubes branching off from their sides like the ducts of a compound secreting gland. These uterine glands are abundantly supplied with blood by a rich net- work of capillaries in thin walls, but are functionally inactive until conception has taken place. Then they undergo a great increase in size, become in- creasingly vascular, and secrete the nutrient matter for the support of the fetus. The outer foetal mem- brane, the chorion, develops villous processes, on which the blood-vessels especially ramify, and which fit accurately into the uterine follicles. These villi may be seen in the afterbirth of the cow to have numerous small secondary villi branching off from their sides, and corresponding to lesser tubes of the uterine follicles. In ruminants, the uterine glands are not scattered over the entire surface of the womb, but accumulated at about fifty points on little rounded elevations, FARMERS’ STOCK BOOK. connected with the wall of the uterus by a narrow neck, and known as cotyledons. These cotyledons increase to a diameter of one or two inches after con- ception, and the villi of the chorion are aggregated into an equal number of cotyledons, which thus fit into the uterine ones. We have thus brought into the most intimate rela- tions, and over the most extended surface, the rich network of capillary blood-vessels in the uterime walls, and the equally rich network on the outer membrane of the fetus. The maternal and foetal vessels are only separated by a delicate membrane and a single layer of cells. SECTION V.—CAUSES OF STERILITY. One of the troubles of breeding is an occasional failure to procreate on the part of the male or fe- male, and this section would be incomplete without a reference to such an unfortunate occurrence and its more common causes. In the male sterility sometimes follows a too early and excessive use. The calamitous abortions in the dairy parts of New York have been shown to be slightly more abundant where male and female alike have been bred for generations at too early an age- Confining our attention to the male, we see that the spermatozoa are developed in the secreting cells of the testicle, that they require a certain time for de- velopment, and that if sexual connection is too often repeated, these are no longer discharged, or are emit- ted in an immature condition, the fluid being mainly or entirely composed of the secretion of the seminal vesicles and other glands situated along the course of the urethra. This condition is likely sooner to occur in voung, partially developed animals, in the very old, and in those in low condition and weak constitutionally, or as a result of overwork, starva- tion or other debilitating influence. Such weakness is indeed oftentimes associated with an absence of spermatozoa in the semen. The case is the same if the testicles are but par- tially developed, and in all cases in man or animals in which the testicles are retained in the abdomen or the inguineal ring, in place of descending into the scrotum, microscopic examination has failed to show the presence of spermatozoa. (Curling, Goubaux.) Disease of the testicle or of its excretory duct, whether infammation which permanently impairs the structure and functions of the secreting organ, or fatty change in pampered animals, which unfits it ii Be Avs SOCK BOOK. for secretion or emission, is an insurmountable bar- rier to procreation. Fatty degeneration may some- times be overcome in its earlier stages by increased exercise and spare diet. But starvation is not to be advocated in ordinary cases. The animal, whether male or female, that shows the most vigorous health, being neither too obese and plethoric nor too thin and weak, is likely to be the best stock-getter. I have seen two flocks of sheep put to the same ram, kept in the same ficld, and on the same diet, yet the flock which was in the best condition from previous good feeding produced twins in almost every in- stance, and several triplets, whereas the poorer, but by no means low-conditioned flock barely reached the average of one lamb and a half to each ewe. The male, subjected to a severe drain by frequently repeated connections, demands a rich, nourishing diet, as well as a moderate amount of exercise to maintain his vigor, stamina and generative power. Local troubles sometimes lead to temporary im- potence in the male. Excessive and painful erection from a too frequent use or some other cause of irri- tation, such as catarrh or ulceration of the sheath of the penis or of the urethra, usually contracted from the diseased female, or from one served too soon after parturition, and while the consequent dis- charges from the womb or passages continue; paral- ysis of the penis from blows or otherwise; sprained loins, spavins, or other maiidy of the hind parts which torture the animal when he mounts. Tie female often conceives with difficulty, if she has not been used for breeding in early life, and hence many follow the rather questionable policy of putting her to the male at as early an age as shi comes in heat, no matter how young. The New York abortion reports show the danger of this, in weakening the constitution, and above all the gener- ative organs, when persisted in for a succession of generations, and when the young animal is milked after the first calf. A celebrat-d Scotch breeder of Shorthoras, however, Mr. Donglass, of Athelstane- ford, asserts that neither constitution nor stamina suffer from breeding at a year old, provided the heifer is abundantly nourished during pregnancy, and is not milked during the succeeding year. A second cause of failure is serving too soon after parturition—in the mare, for instance, two or three days after foaling. The womb has oftentimes not fully contracted at this date, a condition not con- 3738 ducive to conception; and it too commonly still dis- charges a muco-purulent matter. Now the presence of pus in the womb or passages is found to be fatal to vitality and movement of the spermatozoa; su that until this has ceased it is folly to put to the male. Connection in these circumstances has the additional disadvantage, as we have already seen, of frequently inducing disease in the male, Over excitement of the generative organs, whether from excess of highly stimulating food, plethora, or disease of the organs, may stand in the way of conception. Hence itis found that bleeding before putting to the male often calms such irritation and secures a successful result. Low feeding before and during rat in animals showing this tendency will sometimes succeed, and waiung until heat is passing off will equally favor conception. A system practiced in Arabia of sweating a mare before presenting to the horse may have been partly suggested by its in- fluence in distracting attention and thus quieting sexual excitement, though it may on the other hand have been resorted to with the view of calling out the full vigor of the dam at the time of conception in order to perpetuate it. Obesity in the female, as in the male, is a cause of sterility. Fatty transformation of the ovaries pre- vents the evolution of the ova, and fatty deposit in the Fallopian tubes opposes the descent to the womb of such as may be formed. This is above all no- ticceabie among our Shorthorn cuttle, and may be prevented or even cured in recent cases by changing the diet and regimen. Captain Davy succeeded in getting such heifer: to breed, by turning them out on a bare common with a young bull, or by using them in the plough, and Mr. Webb was equally for- tunate with two valuable barren cows, after walking them over one hundred miles to his farm at Babra- ham. In animals disposed to the production of fat, any excess of hydrocarbonaceous food (oil, starch, sugar,) will endanger the breeding powers, but curi- ously enough sugar in man and animals alike has been found to be specially productive of sterility. Other diseases of the ovaries or womb besides fatty degeneration will destroy fertility. Thus cows with tuberculous deposit in the ovaries, though in continual sexual excitement, and ever ready to receive the male, are incapable of procreation. The tendency to barrenness is increased by too close breeding, but this cause will be noticed later on. 874 THE FARMERS’ SLO Cr BOOK, A female is often sterile because of a rigid closure of the neck of the womb, the result of spasmodic contraction or of disease. Mares previously barren have been rendered fruitful by dilating the neck of the womb by the fingers and thumb drawn into the form of a cone, and passed through the opening just before putting to the horse. If too rigid to be opened in this way it must be incised with a knife fitted into a grooved handle (a bistoury), and the opening maintained pervious by a sponge tent until healing has been completed. -In cases of this kind I have experienced the advantage of using the largest female speculum prolonged by a tube of sheet tin. It is sometimes advised to allow repeated connec- tion in order to secure conception, and doubtless in the natural state coition is usually repeated a number of times. But as we keep animals in an unnatural state, and have changed their forms and functions to serve our own ends, this is no reason why we should not conserve the powers of a valuable male, that we may multiply his value in a more numerous progeny, if one service is found to be sufficient, rather than that we should be wasteful of his powers by squan- dering them unduly on a limited number of females. The myriads of spermatozoa discharged in a single act, amply suffice to render the ovum or ova prolific, provided there is no obstruction to the entering the womb and being there retained. At the same time, during great sexual excitement, such obstruction is at times met, or the semen is discharged after hav- ing entered the womb, and a second connection when the excitement is less intense will prove more successful. But as scme females will take the male after impregnation, and as connection in these cir- cumstances often causes abortion, the female should not as a rule be presented to the male more than twenty-four hours after having been first served. Kirgot, smut, weakened constitution, digestive and urinary disorders, resulting from improper feeding of breeding animals, fight, mechanical injury and ‘other causes of abortion, need only be mentioned here as additional causes of sterility. SECTION VI.—HEREDITARY TRANSMISSION. To turn from the consideration of the mere pro- duction of va'uable breeds, we find that the founda- tion of all success lies in the common aphorism, ‘ Like produces like.”” As the acorn develops into the oak, and the wheat into the wheat plant; as the horse, ox, sheep and pig reproduce their respective kinds, so are the corporeal, constitutional and mental qualities of particular animals reproduced in their progeny. The rule holds alike as regards good qualities and defects—the bone and sinew, the fire and vigor of the race horse; the muscular development and en- ergy of the trotter; the weight, strength and activity of the Clydesdale; the placid eye, loose-build, heavy hind parts and large vascular system of the Ayrshire; the rounded form, early maturity and fattening qual- ity of the Shorthorn; the sweet, juicy mutton of the Highland breeds of sheep; the fine wool of the Southdown, or Merino, or the early maturity and fattening qualities of the Leicester. Perhaps no better example of the hereditary transmission of valuable qualities can be found than in the English thoroughbred race-horse and Short- horn. The Duke of Newcastle and Mr. Fenwick are reported to have said in Cromwell’s time that ‘the meanest hack from Tangiers would produce a finer progeny than could be expected from the best sire of the native breeds.” And since then the world-renowned English racer has been produced mainly by crosses from the best types of Arabs and Barbs. From the Byerly Turk descended King Herod, which got four hundred and ninety-seven winners at the various race-courses, computed to have gained to their owners £201,505. Lclipse, from the Darley Arabian, got three hundred and thirty-four winners, which brought their owners £160,009. The basis of excellence was laid by in- fusing the blood of the Turk, Barb and Arab, yet by a careful selection of animals showing superior qualities, the progeny has so far improved that the native Arab is now considered no match for the Hn- glish racer, but is allowed a discount of thirty-six pounds when contending with the latter im the Good- wood races. As showing a similar improvement over native breeds, it may be mentioned that no “cocktail” (seven-eighths or fifteen-sixteenths racing blood) has been known to win a race of 25 miles in competition on equal terms with the thoroughbred. The Shorthorns equally date their origin from the bull Hubback, purchased by Colling from a poor neighbor. And so well have the qualities of early maturity and power of accumulating fat been per- petuated and improved, that no grade Durham, how- ever excellent his personal points, is of the same value for begetting the same quality in his progeny. And yet this excellence has been obtained in the THE FARMERS’ STOCK BOOK. 875 case of the racer in about two hundred years, and in that of the Durham in one hundred. But the fundamental principle that like produces | like is not an inviolable rule; were it so every breed would retain the same qualities throughout all time and no improvement could be effected. Variations always take place, sometimes from unknown causes, sometimes from causes under our control; and in our ability to solicit, to foster and to perpetuate such variations, lic all our powers of improving a breed. As these variations muy be the cause of deterioration as well as of improvement in breeds, an intimate ac- quaintance with them and their results is absolutely essential, not only to beget new excellence, but to maintain and perpetuate the old. I will recount a few of the known causes of variations. SECTION VII.—CAUSES OF VARIATION. Under a more abundant diet the intestinal canal of the domesticated cat and swine becomes more lengthy and capacious than those of their wild pro- genitors. Hogs allowed to run wild on the bleak Falkland Islands have reverted in form and other characters to the type of the wild boar; not so with those turned adrift on the rich soil of La Plata or Louisiana. A similar result took place in a pig of | Nathusius, seized at two months old with a disease of the digestive organs, which permanently interfered with digestion and nutrition. Though a highly bred Berkshire it assumed the long snout, the coarse bristles, ridged back, flat sides and long legs of the wild boar or unimproved breeds. So with the native cattle and sheep of the bleak | feeding so common in such herds. mountains of Scotland and Wales, of Kerry and Brittany, which have degenerated to the smallest types of their kinds. The fat-tailed sheep of Kur- distan is said to lose its fatty ramp when removed to Russian pastures. The ponies of Norway and Sweden, of Iceland, Shetland, Wales, Devon, Brit- tany, Corsica and Sardinia illustrate the same point. The horses running wild on the Falkland Islands have degenerated to ponies within a comparatively recent period. Conversely, a richer food increases bulk. Ayr- shire cows removed at four or five years old to the richer land of the Lothians increase marvelously on the better keeping. The wonderful excellence of the Durham cattle was no doubt rendered possible by the rich pastures of the Ouse and Tees, and is now maintained by the artificial and forcing system of So with the En- glish racer; he is grained from the very earliest age, and to an extent which would fail to be remunerative in ordinary priced horses. Ata month old he gets a quarter of a peck daily, and the amount is steadily increased with his growth. When we want to develop bone, muscle and vigor, this rich and dry feeding is demanded, but where rapid growth and early fattening only are desired, as in animals for the butcher, then a softer and more aqueous but equally nutritive dict is essential. CLIMATE AND VARIATION. Climate is not without its influence on variation. Certain races do not survive in particular climates; they must change their characters or die out. The Newfoundland dog has lost most of his distinetive characteristics in England. He has not hitherto been able to survive in India, nor at the Cape of Good Hope. Greyhounds, pointers and bull-dogs rapidly lose their distinctive forms and mental qualities in India. The third generation of the bull-dog has ac- quired a sharp nose, thin body and hanging ears, and his native pluck is equally gone. The Thibet mastiff, taken from his native mountains to the humid plains of India, speedily dies out. Horses, as we have seen, fall off in size in bleak islands. The same appears to hold concerning very humid countries, as in the Falkland Islands, and to the east of the Bay of Bengal, in Pegu, Ava, Mala- bar, Siam, the eastern archipelago and most of China. They, on the other hand, attain their greatest native excellence in a clear, dry climate, like that of northern Africa. Shorthorns removed from England to Ireland are found to become more hairy and coarse in their coats. A once celebrated breeder of Shorthorns on this side the Atlantic, when remonstrated with for keeping his cow-houses so warm, tersely remarked that he ‘could better afford to lose one of his herd at intervals than to render them hardier at the ex- pense of some of the excellences due to the forcing system.” It was attempted: to breed high class Leicester sheep on the bleak Lammermuir Hills, in Scotland, but they deteriorated so rapidly that the attempt had to be abandoned. At Angora not only goats, but shepherd’s dogs and cats have fine fleecy hair (Ainsworth). The sheep of Korakool lose their black curled fleeces when removed to any other coun- 3876 THE try (Burnes). The European sheep loses all i's wool except on the loins, after the third generation, in Antigua and the west of Africa, appearing like a goat with a dirty door-mat on its back (Nicholson). In the lower heated valleys of the Cordilleras the wool of the sheep becomes thin and_ hairy, unless fre- quently shorn. Changes of a lesser degree take place in the wool of sheep kept in different localities in England, as well as of those tuken to Australia. These rapid changes are but indices of the more extensive ones to which climate has largely conduced in producing the many widely distinguished varieties of animals native to different localities. INFLUENCE OF SOIL. The influences of feeding and climate are closely allied to those of soil. A rich soil abounding in limestone appears essential to the full development of the larger and more improved breeds of animals. Mr. Thorn, Dutchess county, N. Y., gave up breeding Shorthorns because of the deficiency of lime in the soil. The same breed has been found to degenerate on the poorer sandy soils of Massachusetts unless allowed a liberal artificial dict. The good efiects, however, of soil, climate and diet may be to a large extent obtained by careful housing, local drainage, a warm southern exposure of buildings and parks, and a liberal system of artificial feeding. EXCESSIVE USE OF PARTS. This, if it does not unduly exhaust the vitality of the part and its power of nutrition, will certainly de- termine an increased development. This is indeed a wise provision in the animal economy, to strengthen an organ to perform the work demanded of it. We have a familiar instance of its effects in the black- smith’s arm, or in the professional dancer’s leg. The extraordinary development of one kidney when the other has been destroyed is equally characteristic. A patch of inflamed skin (¢. e., a pimple on the face) afterward grows long hair; a cock’s spur trans- _planted to his comb grows to four or five inches long (Hunter). Hard work increases the thickness of the scarf-skin on the hands; pads form on the knees of the Ceylon sheep, which kneel to browse the short herbage, and a new growth of bony matter is thrown out on the concave aspect of a rickety and bent bone. These may be all re- ferred to the stimulus offered to nutrition in a more abundant determination of blood and nervous energy to the part, and the changes seen in the whole body FARMERS’ STOCK BOOK. in other cases are equally the results of a more general stimulus to nutrition. Thus, in the horse we have the utmost exercise of rauscle, bone, brain und nerve, and have produced animals with an extraordinary combination of these elements and of their legitimate fruits, specd and endurance. In the Leicester sheep, the Berkshire and Hssex pigs, and the Shorthorn cattle, we have fostered and stimulated fat, bulk and early maturity, till we have all the energies of the system devoted to their pro- duction, and in the Ayrshires (Holsteins, Dutch Friesian, Jersey, etc., Kd.) we have solicited the flow of milk till the udder and accessory organs have drawn to themselves all the available powers of the being. DISUSE OF THE PARTS. Conversely, parts thrown out of use, waste, as witness the arm carried in a sling, the muscle on the outside of the shoulder joint sprained and disused in so-called sweeney, and the wasting of paralyzed muscles generally. Tame rabbits have the hind. limbs shorter than wild ones. If Tanner is correct in saying that the lungs and liver of high-bred Dur- hams are lessened, it would merely indicate a result of the general tendency to lay up hydro-carbons and fat rather than burn them up for animal heat. These five influences which I have named are well under our control; we can apply them on generation after generation, and thus increase or perpetuate many of those properties which we most desire. Cther causes of variation there are which are less under our control, but whicn it is none the less important that we should study and avail of when occasion serves. IMAGINATION AND VARIATION. Under this head naturally comes up the question why the best of Laban’s cattle produced a ring- streaked and spotted progeny after Jacob had set peeled rods in front of their watering troughs, and notwithstanding that all the parti-colored cattle had been carefully removed from the herd. How much was miraculous and how much a natural conse- quence, we don’t know. That God took this means of blessing his servant does not necessarily imply that he made use of other than the already existing physiological laws, and intensified them as when he now cheers the land with an abundant harvest. Though it is often attempted to throw discredit on the influence exercised over the child by the THE FARMBERS’ STOCK BOOK, 377 imagination of the pregnant mother, yet the general opinion on this subject has undoubtedly a foundation in truth, and its importance is frequently verified by occurrences among domestic animals. Dr. Trail, Monymusk, Aberdeen, mentions the ease of a bay mare which worked, was stabled and grazed with a black gelding having white legs and face, straight hocks and long pasterns, so that the fect seemed to be set at right angles on the legs. Covered by a bay horse she produced a foal exactly like the gelding in color and shape, and especially in that of the legs. Mr. John McGraw, Ithaca, N. Y., had a beauti- fully formed trottizg mare covered by a horse of the same kind. The mare pastured during pregna1cy in the next park to a mule, and the foal showed an unmistakably mulish aspect about the head, ears, thighs and gait. Mr. Mustard, Forfarshire, had a black polled- Angus cow served by a bull of the same breed, but the calf was black and white, and horned like an ox with which the cow had pastured. Mr. McCombie, of Tillyfour, had twenty polled- Angus cows served by a polled-Angus bull, and all had pure Angus calves except one, which, threatened wilh barrenness, had been sent to starve on another farm, where she grazed with a yellow and white ox. The calf was yellow and white. Mr. Cruikshank, of Littyton, had twelve white calves from his roan and brown Durhams after whitewashing his steading to ward off pleuro-pneu- monia in 1849. He never before had more than two in one year and always sent them away, A similar occurrence took place in a Yorkshire herd the same year. Though this impressibility would appear to be restricted to a very small minority of breeding ani- mals, yet its occasional existence should make us careful how we bring animals of improved brecds into intimate or exclusive relationsaip with stock of less desirable qualities. This impressible state of the mental faculties in the brute may assist in explaining another phenom- enon in breeding. THE EFFECT OF THE FIRST SIRE ON SUCCEEEING PROGENY. Haussman long ago noticed that mares bred to an ass, and subsequen'ly to a horse, had the qualities of the ass preserved in the second and third foals. Lord Morton put an Arab mare to a quagga, and two successive foals thereafter by a black Arab horse had striped skin, the dun color, and the short bristly mane of the quagga. So with the Hampton Court mares served by Colonel, and the following year by Acton, the colts in the latter case bore a striking resemblance to Colonel. A polled-Angus heifer, served by a Durham bull, showed the ctffect on her next succeeding progeny by a polled-Angus bull, the calf being evidently a cross in shape, in color, and in having horns. (MeGillivray.) Dr. Wells, Grenada, had a flock of white ewes put to a chocolate colored, hairy ram, and next year, though served by a ram of their own breed, they produced lambs allied to the chocolate ram in color and texture of fleece. Mr. Shaw, Lochell Cushine, Aberdeen, had part of his ewes put to a Leicester and part to a South- down ram, and the following year, though served by a horned Highland ram, the lambs showed extens- ively the stamp of the two polled rams in their dun faces and lack of horns. Mr. Giles put a black and white Essex sow to a chestnut wild boar, and this sow, breeding afterward with an Essex boar, had chestnut pigs. Among dogs the same result is notoriously fre- quent, though it must be confessed there are usually more sources of fallacy with these creatures. These remarkable results may be due to mental influence alone, though it would be difficult to dis- prove the theory that the system of tbe mother is impregnated or inoculated by elements absorbed from the offspring she bears. We know nothing, it is true, of any function but secretion in the placental surface of the womb, but as absorption and secretion both take place frem some other glandular surface, and as the organic germs of infectious diseases are taken up from the surface of the lungs, we cannot consider an animal membrane as an insuperable obstacle to the absorption of infinitesimal particles of living animal (germinal) matter. A third explan- ation may be sought in the sympathy between the functions of the ovary where the germs of the next succeeding progeny are then being developed, and the special processes going on in the womb and its contents. A striking example of this sympathy we have in the ruptured ovarian vesicles which increase and remain till after parturition in cases of preg- naney, but rapidly disappear if conception does not take place. If pregnancy influences the empty vesi- 378 THE FARMERS’ Ss LOCK BOOK, cle why not the growing one, and with this fact before us, it is absurd to suppose that the peculiar conditions of one pregnancy will affect the ova then being developed. But whether this theory or that is the correct one, it will not change the fact that the earlier offspring often stamps its character on the next succeeding. This is practically important to us, and knowing it we can guard against its possible evil effects. SECTION VIII.—ATAVISM OR REVERSION. BACK.” The tendency to this is seen in all families, human and brute. The child often resembles grandparents or sreat grandparents, uncle or aunt, in place of its own parents. Polled-Angus, Galloway and Suffolk cattle, which are hornless, occasionally produce a horned calf. The same is frequently seen among the hornless Southdown sheep. Even the purest bred Leicesters will sometimes show patches of gray on the face, as if they had been crossed with South. down. Black noses are far from unknown among the best bred Durhams. Rey. Mr. Cox had a flock of spotted Spanish sheep which always bred true among themselves, but al- ways got black lambs when crossed with Leicesters or Soutndowns. Sidney saw, in a litter of Hssex pigs, the exact counterpart of the Berkshire boar used twenty-eight years before to give size and constitution to the breed. McCombie’s Durhams continue to get white calves, though none such are ever retained on the farm. Every class of animals is lable thus at times to revert to its original type, though as shown in the case of Mr. Cox’s sheep, they are more liable to do so when violently crossed than in the ordinary course of breeding from one family or from several nearly related. A second example of this was afforded in Mr. Beasley’s cross between the red Highland cows and a roan Durham bull. ‘The calves were white, with red ears, a close approximation to the aborig- inal cattle found in the Chillingham and Hamilton parks. Kvery breeder who would retain the special feat- ures of a particular breed must thus at times reject particular animals, however pure their pedigree. And his mind must be everopen to the hability of his stock to breed back on an extensive scale when other breeds are resorted to for fresh blood. Unless (‘‘ BREEDING some very desirable qualities are to be gained by the cross, the improvement in constitution and stamina will be better and more safely attained by breeding from members of the same family, whose cl:aracters have been modified by the effects of a different soil and climate. SECTION IX.—PREPOTENCY OF RACES AND INDIVIDUALS. And this caution in resorting to foreign biood is the more necessary that certain races and individuals have an inherent power of transmitting their own characters and fixing them permanently in their progeny to the exclusion of more desirable qualities in the breed crossed. Orton raised many chickens from a silk cock and bantam hens, but only three had silky feathers. Darwin bred from a silk hen and Spanish cock, but failed to get any fowls with silky feathers. In breeding Manx with domestic cats, seventeen out of twenty of the kittens had no tails. Among horses, Hclipse, King Herod and others have transmitted their own characters to a very extraordi- nary degree. Among Durhams, Hubback, Favorite, etc., have virtually created the breed. But perhaps the most striking instance of the prepotency of qual- ities in one individual is that reported by Hirsch- mann, of the crossing of Merino sheep by a native German ram. The ram had but 5,500 fibres of wool on the square inch, the third or fourth cross with ihe Merino (§ or ;, German) had but 8,000, the twentieth cross (,o30576 German) had 27,000, whereas the pure Merino had 40,000 to 48,000. In other words, though there remained but one part of Ger- man blood in the million, the wool was not half restored to the true Merino type. Violent crossing is thus seen to be beset with nu- merous pitfalls no less to be dreaded than those of the closest in and in breeding. But as this prepotency is especially marked in those breeds whose charac- teristies have been long fixed by a careful selection or an immemorial transmission, it can often be safely availed of for the amelioration of the races. The Durham bull which met his match, as regards force and fixity of type, in the ancient Highland cow, has much more potency of type than the less carefully selected breeds, and above all, than our nondescript native cows, and will transmit his own qualities to their offspring in greater proportion than he has shared in their procreation. The question is merely one of relative fixity of character, and while to the ignorant or unwary it may offer many pitfalls, to the fi = i 2 intelligent and observant breeder it becomes an arm of power. Crossing a highly improved breed with an inferior one, with the view even of obtaining more vigor and stamina isa dangerous practice, but cross- ing a poor stock with a male of select breed, with the view of raising the character of the first, is a safe and remunerative proceeding. The progeny indeed, if afterward bred among themselves, rarely maintain the excellences of the first cross, but if steadily put to thorough-bred animals, generation after generation, they will soon come up to the standard of that race. SECTION X.—BREEDING IN AND IN—CLOSE BREEDING. To perpetuate and establish desirable qualities it is usually necessary to brecd from close affinities. But one animal may be found possessing the property desired, and by pairing it with another, a certain percentage of the offspring will show the peculiar- ity to the desired extent. To these the original parent with the coveted possession must be put, and to their progeny, until the character has become sufficiently fixed. To introduce new blood, however good in other respects, is to diminish the fixity of character. To breed in close affinities from these selected speci- mens is to intensify it. The advantages of such a system of breeding are patent to all, but the ques- tion arises whether it has not also its serious draw- backs if followed too far? And I fear the answer must be that it has. I have known certain strains of Cotswold sheep and Durham cattle in which ex- treme excellence had been attained by close breed- ing, but only at the expense of a troublesome taint of consumption, and many of us can recall instances of deafness and web fingers or toes among the chil- dren of marriages between first cousins. Mr. Druce, a successful breeder of Oxford pigs, says: ‘* With- out a change of boars of a different tribe but of the same breed, constitution cannot be preserved.’ With the enfeebled constitution which results from per- sistent breeding from father and daughter, brother and sister, uncle and niece, there is also a concen- tration of whatever constitutional taint of disease may reside in the family. Lafosse mentions a breed of small black horses kept by a farmer in L’Aisne, and bred in and in. They were subject to specific ophthalmia, and soon the morbid taint became so concentrated that the whole family, with scarcely a single exception, was blind. The doctrine that close breeding tends to sterility FARMERS’ SLoGk BOOK. is supported among others by Sebright, Knight, Lueas, Nathusius, Youatt, Bates, Darwin, Magne, Macknight, Madden, Spooner, Wood and Carr. The wild white cattle of Chillingham Park, Northumber- land, which have had no cross since the 12th cent- ury, ‘‘are bad breeders,’’ the annual increase being but one to five. The equally ancient race in the Duke of Hamilton’s park produce but one to six. Shorthorn cows, proving barren when put to a near relation, are often fertile with a bull of another breed, or even of a distant strain of their own. Among sheep, Jonas Webb found it needful to mantain five separate families on his farm that he might introduce fresher blood of the same family into each at certain intervals. But pigs have, above all, shown sterility from close breeding. Mr. Fisher Hobbes found it neces- sary to keep three separate families to maintain the constitution and fruitfulness of his improved Essex breed. Lord Western bred from an imported Neap- olitan boar and sow, until the family threatened to become extinct, and at once restored the fertility by a cross with an Essex boar. Mr. J. Wright bred from a boar and its daughter, grand-daughter and ereat-crand-daughter, and so on, through seven gen- erations. The offspring in many instances failed to breed, in others they were mostly too weak to live, and those that did survive were unable to walk steadily or even to suck without assistance. The two last sows obtained in this way produced several litters of fine healthy pigs, though one of them at least had been previously served by her own sire without success. This sow was the best formed of the entire race, but there was no other pig in the litter. This case is remarkable, as showing a steady improvement in form and symmetry, advancing side by side with a steadily increasing weakness of the constitution, and of the mental and reproductive powers. Nathusius imported a pregnant Yorkshire sow and bred the progeny closely in and in for three generations, with the effect of seriously impairing the constitution and fertility. One of the last of the pure race, when bred to her own uncle, who was quite prolific with other breeds, had a litter of six, and on a second trial, one of five weakly pigs. He then had her served by an imported black English boar (which got litters of from seven to nine with his own breeds), and got a first litter of twenty-one and a second of eighteen. 380 The Sebright bantams closely bred were very bar- ren, anc this tendency im fowls is remarked by Wright, Clark, Eyton, Hewitt, Ballam, Tegetmeier and others. But it will be observed that these evil results ac- crue from a persistent breeding from the very closest affinities. Experience has shown, in the case of our high-bred cattle and sheep, that constitution and fertility may be preserved without sacrificing the breed by introducing inferior blood. The true course, in case these evil results are threatened, is to select a male of the same general family, but which has been bred apart in a sub or branch family for several generations, and if attainable, from a differ- ent locality, climate and soil. Constitution and fecundity may thus be improved without even a tem- porary deterioration in other respects. SECTION XI,—DISEASE, ACCIDENT, AND INHERITANCE. That disease, or changes the result of disease or of accident, are inherited among domestic animals, there cannot be the slightest doubt. Simple changes of structure from accidental causes are less fre- quently perpetuated than those giving rise to dis- ease, and a transient disease is not likely to affect any of the progeny, but those in embryo at the time of its existence. Diseases with a constitutional taint, on the other hand, are transmitted from grandfather to grandson, though the intervening generation may have escaped. As reeards accidents and transient diseases, though the pitting of small-pox, the absence of limbs from amputation and the like, are not hereditary, yet the accidental loss of the tail in the dog, cat and horse, has determined an offspring void of tails, or with short ones. A cow which lost her horn, with sup- puration, afterwards, had three calves hornless on the same side of the head (Prosper Lucas). LOC Ee OOK: had produced epilepsy by an operation, afterward brought forth litters subject to the same malady,— which is otherwise very rare in this species. Un- usual as such cases are, they show the greater tend- ency to transmit a defect when accompanied by disease. Those diseases that are habitually trans- mitted are much more important. The specific inflammation of the eyes in horses is notoriously hereditary. Its prevalence in England is much more limited than it was fifty years ago, when less care was taken by breeders to reject ani- mals the subjects of this infirmity. In many parts of Ireland and America blindness seems to doom a mare to breed, mainly because she is less fit for any- thing else; and I regret to say that blindness is a remarkable feature of the Irish and American horses alike. Stop the stream at its fountain and in ten years the land would be stocked with a sounder-eyed and more serviceable horse. I knew a Clydesdale mare with feet preternatu-. rally small, and kept tender by faulty shoeing, and of her four foals two had feet so smail and weak that they were practically useless, while the remaining two, though born with well-formed feet, afterward fell victims to founder and were ruined. Bony growths on the limbs (splints, spavins, ring- ; bones, sidebones) are so frequently hereditary that a rule may be laid down to that effect. This is often due to faulty conformation, as want of breadth, bulk and strength of the joints, upright pasterns causing jarring and concussion, or to faulty direction of the limbs and feet, natural or acquired, but in some cases it appears due to an inherent constitutional tendency to bone disease, rheumatic or otherwise. Rheumatism in cattle and sheep is notoriously hereditary, and it is to be regretted that the taint is shown in some of our very best families. Heaves (broken wind) tends to be hereditary from want of chest capacity or a gluttonous appetite, as well as from a transmitted proclivity. Roaring is often hereditary from the badly set on head or want of breadth between the lower jaw, as well as from a constitutional tendency. An instance is on record of a stallion which got sound stock, till he contracted roaring at ten years old, and nearly all his stock, got after this date, became roarers at the same age. To recount all the maladies which may be trans- mitted would be to enumerate nearly all the diseases which flesh is heir to, but chief among these as most OEE EG FARMERS’ STOCK BOOK. B81 likely to be inherited, are those with a distinct though perhaps latent constitutional taint, and to this class belong rheumatism, consumption, scrof- wa, specific ophthalmia, and diseases of the bones and joints. It is rarely advisable to breed from any animal suffering at the time from any active disease, but those points would be valuable indeed which should persuade us to breed from an animal in whose person or family the tendency to any of the class of specific constitutional diseases named has been strongly manifested. As to the mode of transmission it is perhaps idle to offer an opinion. We know that the germs of the future being, ovum and spermatozoa, have in them the elements capable of developing into elabo- rate organisms similar in nearly all points to their ancestors, and it is no more nor less difficult to con- ceive of the reproduction from these elements of size, shape, color, functional powers of secretion, etc., than of the disease to which the ancestors were subject. Whether, as Darwin supposes, the origi- nal germs are composed of myriads of infinitesi- mal living particles, many of which may remain quiescent and inactive during one or two gencrations but be roused into activity and reproduce them- selves in the third, or whether all the living germ- inal matter of germ and body is tainted with this hereditary malady, it boots little to inquire. That the germs contain it we know, and that it will reap- pear in the product of these germs or in his descend- ants we equally know. Knowing this we can safely strike at the root of the tree and prevent the develop- ment of the evil fruit. SECTION XII,—RESPECTIVE INFLUENCE OF SIRE AND DAM ON THE PROGENY. While all agree that both parents impress their re- spective characters on the progeny, much discussion has arisen with regard to the relative influence of the male and female on the young organism, and what parts and properties each most powerfully controlled. Whether the male wields the most potent influence, as the common practice of breeding from otherwise useless females might imply, may well be questioned. We have already seen that that parent, of either sex, which has the strongest constitution, enjoys the more vigorous health, and belongs to a breed whose characters are more permanently fixed, will exercise more influence over the progeny than the parent in which these characters are deficient or wanting. And the customary attention given to the selection of a sire usually secures these. But eliminate these and we shall see among our domestic animals, as we now see among the families of our friends, that the male parent must share pretty equally with the fe- male one the credit of the family. The Arabs indeed, no mean judges if experience and success afford any criterion, esteem the qualities of the mare as much more important than those of the horse. Thorough- bred Arabian stallions are common, but whoever persuaded an Arab to sell his favorite mare? If we can obtain tolerable animals by selecting as one of the parents an animal of good quality and pedigree, how much better must they be if both are of this stamp. As regards the parts whose formation is controlled by the different parents, the most generally received doctrine is that the male has the most potent in- fluence on color, skin, hair, head, ears, neck and locomotive system generally, while the female tends to control the size, the internal organs and the con- stitution. This idea seems to have been suggested to Buffon by the brown hair, short, thin neck, quadruple udder, and long legs of his nine hybrids between the he- goat and ewe. Also to Flourens by the fur of his hybrids between the jackal and bitch. Richard Booth is said to have acted under this idea in pro- ducing his unsurpassed breed of Shorthorns. But Mr. Orton was the first to truly state the doctrine and defend it. He saw that the mule resembled the jackass, his father, in his main external characters, but approaches the mare in size, stamina and energy; conversely, that the hinny is externally like its father, the horse, but in size, sluggishness and want of vigor more closely allied to the donkey; that the cross between the hemione and she-ass at the Jar- din des Plantes had the external characters of the male parent mainly, and that the crosses between certain breeds of fowls presented the same characters. The exceptions to the rule are neither few nor slight, yet results so frequently accord with it in the ordi- nary course of breeding, that we cannot, I think, afford to look on them as purely accidental. While withholding a full assent thus to the broad doctrines of Orton, I still think them sufficiently well founded to guard us against breeding from mare, cow or ewe, with an insufficient development, weakness, or unhealthy taint affecting the internal organs; or 882 THE FARMERS’ SPOC Ee OOe. from any male deficient in nervous energy and vigor, and above all, faulty or predisposed to disease in his locomotive organs. It does not follow that a female may be used with these latter failings, nor a male with the former. An animal of either sex is likely to transmit any fault it may possess, but failings of the nature I have indicated should be specially euarded against. BREEDING OF MALES AS A SPECIALTY. As we have seen, the male of a highly improved breed usually impresses the progeny in a higher ratio than the less improved female. The male, too, can more quickly crossa whole flock than the female, which can only yield two or three increase yearly. Hence the importance of raising males specially for breeding, and bringing them to the highest possible state of excellence. And wherever this plan is adopted we see the beneficial effect on the enhanced value of the progeny. Examples might be cited among thoroughbreds and trotters, Durhams, Jerseys, Ayrshires and Devons, but they are specially remark- able among sheep. The best Cotswold ram raised by Wells, Beale Browne and others, on their native hills, and the finest Leicesters will readily let at auction for the season for £20 to £40 per head. And the successful bidder finds his profit in paying these high prices rather than in perpetuating inferior qualities in his flock. He reaps his reward, as any one who will examine his flock and his yearly balance sheet will not fail to see. SECTION XIII..—REGULATING THE SEX OF OFFSPRING. Could such breeders of males succeed in obtaining male and female stock at will, their specialty might be made more satisfactory and remunerative. It is often equally desirable to secure a majority of females in the offspring. No wonder then that men’s minds have been in all ages exercised with this question of regulating the sexes. Many rules have been laid ‘down for this purpose, but the great majority are self-evidently absurd, while the remainder are but of very questionable value. I will mention a few of the most reasonable of these hypotheses: [None yet have been proved. /d.] 1. The desires and ideas of the parents at the time of conception determine the sex. 2. The nature of the food of the parents, and particularly of the mother during pregnancy. 3. The manner in which the spermatic artery is given off from the aorta. 4, The male germ is supplied by the right testicle or ovary, and the female from the left. 5. The full age and greater strength and vigor in one parent, will secure its sex in the majority of the offspring. 6. The ovum impregnated just after the rupture of its ovarian vesicle will be a female, while that im- pregnated later in the lower part of the Fallopian tube will be a male. 7. The persistent selection of females, for Lreed- ing purposes, which yield one sex mainly, will finally obtain a race producing mainly males or mainly fe- males. Concerning the influence of the mother’s wishes, we have some of us known instances of a strong con- viction and desire on the part of the mother, during pregnancy, being fulfilled and verified in the birth of a son or daughter. But how often is the opposite also the case? Girou de Buzareingues alleges that more females are born when the mothers are well nourished and left in repose than when worked and on spare diet. This question ought to be easily settled by some of our southern breeders, accustomed to the forcing system. The supposed effect of the variable origin of the spermatic arteries and the alleged male and female characters of the right and left testicles are unworthy of serious remark. Hyvyen the authority of the father of medicine, and his curious instructions for binding up the right or left testicle according to the sex de- sired, will not overrule the fact that males and females with single testicles and ovaries are capable of producing both sexes. Leroy, Girou and Colin agree that the more fully developed and vigorous the male as compared with the female, the more males will appear in the off- spring, and conversely, that a strong female served by a weak male will have more female offspring. This they observed on dogs, but much more conclus- ively on sheep. The full-grown, strong and vigorous ewes with a young or weekly ram, brought forth a majority of females, and the union of a full-grown, robust ram, and old, weak, or diseased ewes, yielded a preponderance of males. Hofacker says he has noticed the same thing in the human subject, and Saddler’s “English Peerage” appears confirmatory of — EEE EEE OOOO ——— = 7 ee THE FARMERS’ the theory. Burdach has observed a greater propor- tion of male progeny than female, from the most prolific women, but whether from weakness caused by child bearing, may be open to question. Presum- ing the theory to have some basis in truth, it may serve to explain a predominance of female offspring among domesticated gregarious animals, as the fe- males are better fed and have less exertion than their wild compeers, and the male may be presumed to be, in many cases, weakened during the breeding season, by excessive use. Lastly, Professor Thury, of Geneva, upholds the doctrine that the ovum impregnated at an early and comparatively undeveloped stage becomes a female, whereas if more fully developed before impregnation, the productisa male. Huber’s observation, that the queen bee lays first female eggs, then males, and lastly again females, he explains by the theory, the first eggs are not fully developed when laid and im- pregnated, that the second lot laid later have had more time to usdergo full development, while the last laid are but partially developed on account of the comparatively exhausted condition of the oviduct. Under his instructions, George Cornaz, an intelligent agriculturist in Vaud, applied the principle to breed- ing cattle. He had twenty-two Swiss cows served by a Durham bull on the first signs of heat, and all brought forth heifers. He had six Swiss cows served in the last stages of heat, by the same bull, with the view of raising work oxen, and all produced bull calves. He had an imported Durham cow served, the last day of heat, to obtain a pure suc- cessor to his valuable Durham bull, and his wishes were crowned with success. This looks like solid ground, but alas! subsequent experiments made by Coste and others, on cattle, rabbits, birds, frogs and fishes, have given uncertain and contradictory re- sults. It is difficult to set aside altogether the re- sults obtained by Cornaz, and, on the whole, there is probably some truth at the foundation of the theory, but even if so, it must be granted that modifying circumstances will often, if not usually, set aside the rule. And lastly, the proposal to breed in and perpetuate the tendency to produce young of one sex only, though exceedingly plausible in what it offers, will probably prove still more worthless. I am not aware that the attempt has been made to perpetuate such a power in the lower animals, but my own ob- STOCK BOOK. servations on human families are altogether unfavor- able to its success. One family of six daughters, all married and all prolific, had each about an equal number of sons and daughters; and another family of seven daughters and one son, have so far had families equally well balanced as regards the sexes. SECTION XIV.—SUMMARY OF GENERAL PRINCIPLES. To recapitulate, we have seen : — 1. That a perfect development and a sound and vigorous health, constitutionally, and above all locally in the generative organs, are conditions of fertility. 2. That in the maintenance and improvement of a breed the truth that like produces like, that the re- productive germ, ovum or spermatozoon will stamp upon the animal developed from it the characters of the parent organism, is the backbone of all success. 3. That we can, in a great degree, at will, pro- duce variations and improvements in breeds, as by an abundant feeding, a mild, salubrious climate, a rich, healthy soil, a moderate use, education, stimn- lation or selection of desirable qualities. A disuse or rejection of undesirable characters and properties, by soliciting the weight of imagination in our favor, by allowing the breeding animals to mix only with those of the stamp desired, by crossing less improved breeds systematically by males of a better race, by crossing animals faulty or deficient in some particu- lar point wita others in which this point is developed in excess. 4, That the herding together of pregnant high- class animals and low-bred ones, and aboye all, at- tachments formed between the two races, is to be specially avoided, as occasionally affecting the prog- eny injuriously, and that strong mental impressions from a new or unusual condition of surrounding objects are to be equally avoided. 5. That if the valuable female is allowed to breed to an inferior male she cannot be relied upon to pro- duce pure bred animals for several succeeding preg- nancies thereafter. Through a strong and retained mental impression, through an abscrption into her system of living particles (germinal matter) from the foetus, or through some influence during pregnancy on those ova then being most actively developed, the good or bad features of the first sire are perpetuated in the progeny of succeeding ones. 6. That all breeds show a tendency to breed 3884 THE FARMERS’ STOCK BOOK. back or produce an offspring bearing the marks of their less improved and comparatively valueless an- cestors, so that individuals of this kind must be re- jected from the best breeds if we would maintain their excellence. 7. That certain races and individuals have their characters more fixed, and will transmit and perpet- uate them in greater proportion than others with which they may be crossed, so that if their qualities are desirable ones, they prove highly valuable in raising other stock to higher excellence. If unde- sirable, on the other hand, they will, as in the case of the coarse-wooled German ram, depreciate the value of any stock crossed for many generations. That fixity of type, however, is above all a charac- teristic of those races which have been carefully selected and bred up to a certain standard for many generations, so that in our best, longest established and most esteemed breeds, we have a legacy of the most valuable kind left us by the successful breeders of the past, with which we may mold our inferior races almost at will. 8. That while breeding continuously from the nearest relations tends to a weakened constitution, the aggravation of any taint of disease in the blood and sterility, yet that these may be avoided by in- fusing at intervals fresh blood of the same family, but which has been bred apart from this branch of it for several generations. That, moreover, the highest excellence is sometimes only attainable by breeding very closely for a time. 9. That diseased or mutilated animals are gen- erally to be discarded from breeding. That mutila- tions resulting in disease, that disease existing dur- ing pregnancy, and disease with a constitutional morbid taint, are above all to be dreaded as trans- missible. 10. That there is some foundation for the opin- ion that the sire tends to contribute more to the Jocomotion and external organs, nerve and vigor, and the dam to the size and internal organs, so that if we cannot obtain the greatest excellence in both, we should, at least seek to have each unexception- able in the parts and qualities attributed to it. 11. That with regard to the controlling of the production of sexes, while the Creator has made them at first male and female, and will probably con- tinue to do so irrespective of our meddling, yet there is reason to believe that certain conditions of | the parents influence the sex of the progeny to a perceptible degree. If the feminine element in the progeny is increased by rendering the system of the mother more soft, lax, and adipose by high feeding and want of exercise, by the strength and vigor of the female as compared with the male, and perhaps even by having the females put to the male on the earliest symptoms of heat; and if the maie element is increased by the greater strength and vigor of the sire as compared with the dam, and perhaps even by having the female served only as the heat is passing off, we need not despair of increasing at will the number of females or males in our stock, but ordi- nary mortals must not expect the success which at- tended the efforts of Thury and Cornaz. CHAPTER X. THE VALUE OF PEDIGREE. SECTION I.—DEFINITION OF PEDIGREE. A well authenticated pedigree is an assurance that the animal has been bred in the recorded lines. No pedigree, however, gives an absolute guarantee either of value or fitness for a particular purpose. It is an assurance, however, that an animal is desirable as a breeder, and just in proportion to the purity of the line in which the animal is bred. It is evidence of the known reputation of the ancestry, of the known honesty of the breeder, under the restrictions of the herd book, and hence to the buyer assures safety in his breeding, that the lines will continue as hereto- fore, so far as human correctness can accomplish. Yet pedigrees to be good must produce good ani- mals. They will do so if discretion is used. What the farmer wants is good feeding animals that will mature early, and make heavy, fleshy cattle. He is not so much interested in show cattle; he must have constitution. Hence in. breeding grades he should select a sire with strong constitutional vigor, even at the expense of elegance. Then four or five crosses will bring his stock fully up to the standard of the ordinary thoroughbred. One special value of the pedigree or record is that in animals it shows distinctly, or should do, the par- ticular line of breeding bask to the two original ani- mals forming the artificial cross in the case of animals of mixed original breeding, or in the case of pure breeds, as in the Devon, for instance. It should descend through animals of well attested ABS Baek purity of blood. Then the greater number of ani- mals embraced of superior excellence in certain lines the better the pedigree. PECULIARITIES IN BREEDS AND FANCY POINTS, Pecuiiarities of color or form that do not represent value are merely fanciful. Specific breeds have not only specific forms but also specific colors. The red and white, or roan, of Shorthorns; the white faces of Herefords; the dark, uniform bay color, and white switch of the tail of Devons; the solid color and black points of Jerseys; the pure white with pure black in Holstein or Friesian; the solid black and polled characteristic of Aberdcen-Angus; the fine bristles of swine—these mark value. Special lines of color in a breed, and especially wrinkled Merinos; these are mere fancy points, in the latter especially injurious, as blending different grades of wool in the fleece thus diminishing the value of the fleece to the manufacturers. Peculiarities, however, that are characteristic of a breed are of value as constituting positive excellence. It is valuable as indicating excellence through hered- ity connected in the breed or family and perpetuated constantly through the blood lines of the breed, as early maturity, excellence of beef, great milking qualities, or excessive richness of milk in cattle. Stoutness of bone and muscularity; eminent style and action, or great weight in the horse. Aptitude to fatten and vigor in swine. And mutton making qualities or peculiarities cf wool in sheep. All these are valuable and strictly hereditable qualities. SECTION Il.—FORMS OF PEDIGREES. Dr. Manly Miles, when professor of agriculture at the Michigan Agricultural College, in his work, “Stock Breeding,” compiled from the various herd books and recerds accurate descriptions, which we excerpt as showing various forms of pedigrees, for those who have not seen his valuable work. These are as follows: SHORT-HORN FoRM.—‘‘(14837) LoRD OF THE VALLEY. Red, calved August 30, 1856, bred by Mr. R. Booth, Warlaby; got by Crown Prince (10087), dam Red Rose) by Harbinger (10297), g. d. (Medora) by Buckingham (3239), gr. g. d. (Monica) by Raspberry (4875),—(White Strawberry) by Rockingham (2551), —by Young Alexander (2977),—by Pilot (496),—by the Lame Bull (359),—by Easby (232), by Suwarrow FARMERS’ STOCKH BOOK. B85 (639).”—(**English Short-Horn Herd-Book,”’ vol. xii, p- 187.) “9798 [The original progenitor of the American Dukes of Airdrie calledin Kentucky ‘The Old Duke. Red and white, bred by R. A. Alexander, Airdrie, Scotland, and imported to his farm in Woodford county, Ky., calved August 4, 1851, got by imp. Duke of Gloster, 2763 (11882), out of Duchess of Athol, by 2d Duke of Oxford (9046),—Duchess 54th, by 2d Cleveland Lad (8408),—-Duchess 49th, by Short Tail (2621),—Duchess 30th, by 2d Hubback (1423),—Duchess 20th, by 2d Karl (1511),—Duchess 8th, by Marske (418),—Duchess 2d, by Ketton 1st (709), —Duchess 1st, by Comet (155),—by Favorite (252),—by Daisy Bull (186),—by Favorite (252),—by Hubback (319),—the Stanwick cow, by J. Brown’s Red Bull (97).”—(Allen’s “American Short-Horn Herd-Book,” vol. x, p. 107.) Numbers in parentheses refer to ‘‘ English Herd- Book,” open numbers to the ‘American Herd- Book.” There were formerly several Herd-Books and Records. They have now all been consoli- dated in one, The American Short-Horn Herd-Book. DUKE OF AIRDRIE. (12730) HEREFORD FORM—‘‘376 COTMORE, W. F. Calved 1836, bred by the late Mr. T. Jeffries, by Old Sovereign (404), dam by Lottery (410). At Mrs. Jeffries’s sale, 1844, Cotmore was bought in for £100; he won, at different times, the prizes for two- year-old, three-year-old, and aged bulls at Hereford; and the first prize for Hereford bulls at the meet- ing of the Royal Agricultural Society at Oxford; Cotmore’s dam, at the Grove sale, 1844, was sold for £33.’—(‘‘The Herd-Book of Hereford Cattle,” vol. i, p. 52. See page 164 for extended pedigree.) (3434) SIR CHARLES. Red with white face, calved February 14, 1867; bred by and the property of Mr. F. W. Stone, More- ton Lodge, Guelph, Canada; got by Guelph (2023), dam (Graceful) by Severn (1382), g. d. (Lady) by Albert Edward (859), g. g. d. (Zephyr) by Walford (871),—(Friday the Second) by Wonder (420)—(Fri- day) by Commerce (354),—(Pretly Maid) by The Sheriff (356),—(Sovereign) (404).”"—(‘‘Herd-Book of Hereford Cattle,” vol. vii, p. 125.) The cows in all the above cases are identified by the name of their sire following their own; w. f. after Cotmore means white face; in the first volumes 386 THH FARMERS’ STOCK BOOK. of the ‘‘Hereford Herd-Book”’ this abbreviation was used, as also m. f. for mottled face, g. for gray, ete. DEVON FORM—‘‘PRINCE OF WALES (105). Referred to as Quartly’s Prince of Wales; calved in 1843, bred by James Quartly, the property of Karl Leicester. He won the 1st prize as best yonng bull in 1844, and Ist prize as best old bull in 1845 at Hxeter, and 1st prize in class 2 at the R. A. M. at Shrewsbary. Sire, Prince Albert (102); grandsire, Hundred Guinea (56); dam Duchess (146) by Hun- dred Guinea (56); grandam Lilly, by a son of For- ester (46), out of Long-Horned Curly, bred by Mr. F. Quartly.”—(Davy’s “‘Devon Herd Book,” vol. i, p- 26. See page 149 for the same pedigree in tab- ular form.) “466 EVELEEN 5TH. Calved March 14, 1862; bred by the late Edward G. Faile, West Farms, N. Y.; the property of Mich- igan State Agricultural College, Lansing, Mich. Sire Cayuga (602) (587 E); 2d sire, Tecumseh (567) (5385 1); 38d sire, Frank Quartly (205), imported; 4th sire, Harl of Exeter (88); 5th sire, Baronet (6). Dam, imported Eveleen (691), bred by Mr. George Turner, of Barton, England, by Karl of Exeter (38) ; 2d dam, Ruby (1085), by Favorite (48); 3d dam, Pink (952), by a son of Pretty Maid (866), and Watson (129); 4th dam, bred by Mr. John Halse.” —(‘‘American Devon Herd-Book, vol. ii, p. 105.) In Devon pedigrees ‘‘The figures in parentheses with the letter H, thus, (00 HK), refer to Davy’s third volume of ‘English Devon Herd-Book.’ The ficures in parentheses, thus, (00), refer to Davy’s first and second volumes, and Howard’s third volume;”’ while in references to the ‘‘American Devon Herd-Book”’ the figures are not inclosed in parentheses. This complication in the numbers designating recorded animals arises from the simultaneous pub- lication, in England and America, of a third volume of pedigrees, the numbers in each being a continu- ation of the numbers in the first and second volumes of the ‘‘Knglish Herd-Book.”’ There are therefore two so-called third volumes of the ‘‘Devon Herd- Book,” one English, a continuation of Davy’s orig- inal series, and the other American, known as How- ard’s third volume. After the publication of the latter an ‘‘Association of Breeders” started an American ‘‘Deyon Herd- Book,” in which the American pedigrees are now recorded. AYRSHIRE FORM—‘‘668 FETTIE. Light red with alittle white; calved May 13, 1863; bred by Henry H. Peters, Southboro, Mass.; owned by Prof. Manly Miles, Lansing, Mich. Sire, Eglinton, 21. Dam, Ruth, 103.” (American “‘Ayrshire Herd-Book,” vol. ii, p. 102.) The sire and dam only are given here, and refer- ence to the record under their numbers is necessary to extend the pedigree. There are now three sige Herd-Books” pub- lished in America; but we need not give examples of pedigrees from all of them, as the system of record- ing is essentially the same, the cows as well as the bulls having a distinguishing number. JERSEY FORM. The pedigrees in the record of the ‘American Jersey Cattle Club” are published in tabular form; the sire and dam, each with a distinguishing num- ber, are alone given. The headings are: No.—Name—Color and distinguishing marks—By whom bred or imported—When dropped or imported —F rom what place, in what vessel—Present or last owner—Sire—Dam. SECTION IIl._-TO READ AND VERIFY A PEDIGREE. In the record of the pedigree we first find the name of the animal, whom bred by, and when calved or by whom imported. Then comes the name of the sire and the number. ‘To trace this the herd book in which this is recorded must be taken, and the par- entage of the sire traced; then of the dam, and so successively through each recorded ancestor back and back, to the original sire. The dam is to be traced the same way, and all these blood lines tabu- lated for inspection and verification if forgery or fault is suspected. As a rule the fact that an animal is recorded in an authentic herd book is suf- ficient. ' There may be errors. These may be traced. SECTION IV.—GCOD AND BAD PEDIGREES. A pedigree shows or is intended to show exactly the blood lines of an animal. This will give value to the animal just in proportion to the value of those animals from whom it inherits blood. Some animals unite exceeding goodness with the prepotent quality of infusing their excellence for generations. This is the most essential, and if such lines runin a pedigree it adds immensely to the value of the ani- mal. If, on the other hand, an inferior animal has TOE I Ate NERS STOCK BOOK. been used whose propotence is in the direction of irregular or inferior quality in the progeny, animals with this trace should be carefully avoided. These points, however, interest the scientific breeder rather than the general farmer. CHAPTER XIX. VALUABLE TABLES AND ITEMS. SECTION I.—THE STUDY OF TABLES. Tabulated matter is considered dry reading. The value lies in the manner in which condensed infoz- mation is presented to the eye and the ease with which comparisons may be made therefrom. a this light they are among the most valuable in their practical information in any special department of study to which they pertain. Let us take the gestation of TABLE OF GESTATION, INCUBATION, KINDS OF ANIMALS. Proper Age for Reproduction. Power of Re- Period of the production. animals. It has been treated of in the body of the work. In this chapter we give a table of the gesta- tion of animals. The table given below embraces all the animals of the farm of both sexes, and some not generally kept. The appropriate columns show— 1. The kind of animal. 2. The proper age for reproduction; the period of the power of reproduction. 3. The proper number of females one male should serve 1m one season. 4, The proper or most favorable season for copu- lation. 5. The period of gestation and incubation, includ- ing the shortest, the average and the longest period observed in a great number of trials. REPRODUCTIVE POWER, ETC. Period of Gestation and Incubation. Male. Copulation. Shortest Mean Longest Period. Period. Period. males for one able Season for Number of Fe- The most Favor- Turkey, sitting on the eggs Hen, sitting on the eggs of the. 10 to 12 gai oy 4 5 al (seo tte 20 +030 |........ 30 to 40 888 THE FARMERS’ STOCK BOOK. - TABLE OF NUTRITIVE EQUIVALENTS, ETC. PROXIMATE PRINCIPLES OF CLOVER-—ECONOMICAL FEEDING — st VALUES. Heels Bigsol & KINDS OF FOOD Seg ee5/a85| 3 : Ww rr KK K Oi 0 ; SePlOSiioos a TAT 7 Red hite u- as teal 2 IREE p SFR £ I pe HS & GREEN STATE. Clover. |Clover. | cerne. ee N AA olAaal m = —-. = Ordinary natural meadow hay............ 11.0} 1.34] 1.15) 100 ae oS ee age iar ee arr fe Ordinary, of fine quality. ............... | 14.0] 1.50] 1.80] 98 Stare hi Pinia.eie ae/ese tejere!n, jaiaipiniols ae rite 11:3 Ordinniy solechamacn) Grint ie tdnatesane. 18.8] 2.40] 2.00} 58 Wood fiber 1a Ls Fie Ordinary, freed from woody stems....... 14.0) 2.44) 2.10) 55 ue igieae cleieie, 8 Sirle’s\eosicga diss eat ok ale ere ear ce 5 5 aa IL (STS el ee Re eer RE See 16.6] 1.66) 1:88) 83/% | eumen tes Se Al agi, Wola Rea clover hay, second year's growth.....| 10.1] 1.70} 1.54] 75 igre aba matter and gum..........-.-++- 7 02 UG Red clover cut in flower, green, second Ph Mi a oii HEA eae oe gant Ss ce Sl a ica ah 0.9 us wWearlAieroWwthionc acces neaen ie naee 76.0 0.64) 311 10sphate of lime..... .....-.-.- +--+ ee esas as a8 IN GWUAVUE MG SEL aieici-ss ryetnsuiereistenvicistewpermuarertetete 26.0 G88 oe 426 Ola wet SETA. Bases eect ciine ere celocteire store 8.5| 0.53] 0.49] 235 4 . : Old wheat straw, lower parts of the stalk] 5.3) 0.43) 0.41) 280 ECONOMICAL FEEDING VALUES. Old wheat straw, upper parts of the stall 1.42 CAGE Gas asa5meaneoude o Je ceanbea avec ae 9. 2 Read | White | Lu- New rye straw 7) O. \ GREEN STATE. Clover. ae cerne. OUGirye Bia Wiens oa seemietncion A 900} 0.4% Sees |e maa. Oat Straw ...... 2... eee sees 21, . Watencingetameecn tone ee coe aero ener 76.0 | 80.0 | 75.0 DB aLOY) SULEIW)atniainie aratntetenistetsfe elas iotarebe teeter : 80) 0.2 Mesh ONMersscein tadoeane ce tee eee 2.0 ry 1.9 POA StLAW 2. we eee a cele eect eens ceene 8.5) 1.90) 1.7 Ratdommenshi cecil acchuctceaae act naeeeet ie 3.6 2.7 3.6 AVI peistit hayes casencisoo9 86 saad uaosoKr. 9. a : : ACCESSOLIOS WA aie ech eee cee ae ee nee 17.4 | 14:9 |) 1987 BCI COL SUT sleievatei ate cieiclnretsts cls clea taierorarete 11.6) 0.54) 0.48] 240 Mineralimatiter,) ccolcececcash eee eee 1.0 0.9 0.8 Drimah Cad! CaM WRLC cle ec cicmncleisislesiciejeste tel 92:3 TO) 0.28) ALL Slob l=poy Tn vie mt OF mins SA nae oodeoon oa sonQoeaEad 91.0 15 0.17) 676 Turnip; whitor. cece caecreceiteccuttucienct istic 92.5) 1.70) 0.13] 885 Field bect, marigold.............s.sc.8s. 87.8] 1:70] 0.21| 548 COMPARATIVE: VALUE GOR SOODS: Field beet, Silesian... 85.6] 1.43] 0.18] 669 = Garrotsicscaccaaccoeaceenr 87 6] 2.40] 030] 382 Value by Value by Jerusalem artichokes, white 79.2!) 1.60} 0.30] 348 Analysis. Experiment. Jerusalem artichokes, red................. 75.5] 2.20) 0.42] 274 Goodihay. si eee eee eee eres 100 106 POLRTOGS ete es oe ee eriioinelssiciste eect tater are 65.9} 1.50] 0.386} 319 Red clover hay (well cured)............. Fe 95 INGEN clones Soo comdodeca) Geooos ooeacaon TEEN BY Gel core Rye straw 502 355 Wihite“peas:...< cess. cvk ste seniien meee 8.6) 4.20) 3.54 Oat straw 364 220 IN(oiddhalslh Gan (Cohan dada Soeaadeonatadyaacse 18.0] 2.00} 1.64 Ruta-bagas 676 262 BUCK WHERE axes seoseiee aie carnelian races 12.5} 2.40) 2.10 Field beets. . B9L 346 Banlewasueemicn 13.2} 2.02] 176 Carrots 412 280 Barley-meal. 13.0] 2.46] 2,14 Potatoes 324 195 Aiflecintigengennasboaootd 10.5] 2.33) 2,09 Bean sehr cricstiion oct se cena ance 29 46 WSYAT «cnt aden eais distention spies Got ie seinen isis --| 37.1) 2.181 1.36 PEAS ihre Siatcctarcevers neti elemets ree open ne Poe 30 44 atten com ae 56 EET REPAY : BLOW cn cyaleis nieiss cic: seseierslelloefalarcinreimsattatereteTnte 1) 5L Proximate principles of Indian corn compared RVs ee Set ee Doe eee 38 49 ¥ nas 27 . BES eA Snin aie chase eke re is eR eee eRe 60 59 A oO Sa Siege woe AG with the other cereal grains: Ree = at Giutenann. Wheat..-..... ee sat a 100 PARTS OF SHMURteTe ve || teecicrio= | eae. || BEER OS = - |tized matter. me z 08.12 22.79 9.50 MATE PRINCIPLES, BUTTER, CHEESE, ETC. 65.65 13.50 12.00 Ce 2 ; } 65.438 13.96 10.00 ae 60.54. 14.38 9.25 Gasca 67.55 12.50 4.00 DESIGNATION. Wacer.| Ash Fat. lata 89.15 7.05 1.00 2 Fatt Mineral VICTSE VAD WuLELe seein cere clcteiarerarsta siete eters 1 1.29 3.20 | 84.76 0.75 100 PARTS OF mart Me Cellulose: "| matter and | 9 9) eee Seis ce eer 12. 2.98 | 83.41 1,25 RULERS: salts. Factory butter aes lous 87.75 on 7 CH) nn eee 8 Lye \ooodne AC moRanoonaccd Bek “ko 8.56 VIEGAS coe eens eal Aone aoe aoe AWheysbuttes. esses een 9.77 | 1.67 Soe Ranleys Mene ncrecemureeanes 2.76 4.75 3.10 (Obhi Ghee ooopcnahsoboce sone 5.50 7.06 3.25 G : Iyeléh Ebel Cayioyssne sasoconwon 8.80 5.90 1.25 be Jaseine TAs ae ae Poo etioecic .80 3.00 90 DESIGNATION. Water. | Ash Fa sugar, ete (No. 1) 31.41 | 3.53 | 37.88 | 27.18 0 PERE . 2) 35.68 | 3.6 35.15 | 25.5 ECONOMICAL FEEDING VALUES. New Mork er ee a : 5 eee oe 3 Pane cane Red | Whit L Ne 4 ea 73 | 4.05 | 35.57 | 26.65 , n eC 11te u- Ri. 0. 1] 3418 | 3.02 | 33.92 | 28.88 . DRY STATE. Glover. |Gloven | come. Mass. factory-cheese.... .... 1 Ne: 9| 38.5 |3:73| 31.19 | 26:58 ATES nOuRG: 22.55) 18.76! 12.76 Maine factory-cheese, Jersey milk.. cone ee Sine 28.15 ESD MOLMENRS® ev ce sweetie emien mint eeteleinealel 22.08 8.7 2. isconsin fac SHEOSE es eee 35.49 | 3.5 B4.05 | 26.1 TWRERPOLIMELS. hicks sleasn case eomarecoicre Naan ee pioeters 44.00] 40.00} 38.00 Wisconsin factory cheese sos eee 05 Gskz IAG CRSSOMLSS here aciels ofolunteinccleleliele(ercte tebe leMthee restos 24.00) 380.60) 386.00 Miaimendilimnther. 5.6 sniste.cs nua teateloieatenrtts 9.45) L1.25|) 23e24 DESIGNATION. Water. | Ash. | Fat, [Caseine a 5 . aR ri + x ace | Meadow Conmon skim-cheese...........--..+ 42.38 | 3.63 | 20.55 | 33.44 HOONOMEOSE FEEDING VALUES. Grass. hay. Scalded milk and buttermilk cheese.! 44.48 |! 4.50!) 15.22 ! 45.80 WW HOT ave dc crecia beuscc ae h Ranionmerie acum iee eertnatanres 63.43 J4.6L Flesh producing or nitrogenized substances......| 4.86 8.44. Fat-producing or non-nitrogenized substances. .. 11 Be soe Gieeie Viet hye il els) nead uocosensendcosdoabup Absen- SogubaC 12.60 | 27.16 A vf , Water.| Ash.| Fat. |“ Ne aePRR EER IRC UENGA To bitin oe 87 2.26 | 6.16 DES eA N , ats il eto: 100.00 | 100.00 Oleomargarinc-cheese....... ....---- 10.56 | 3.98 20.43 | 36 97 7 3 a THE FARMERS’ TABLE ON GESTATION OF COWS. This table gives the number of relative days of gestation, the number of cows calving on given days, also cow calves, bull calves, twin cow calves, twin bull calves and twin cow and bull calves: Number of days o g S = a ot gestation. 3 ¢ 8 2 3 : See ire yt aura | oe So rae clea tee 270) a 0 ea 1 a Reh eee 2 1 IEPAPS Peek arercll thea cie lien ate 1 See 1s | eeeeeas LIE so oe | AR 23 ae 1 ie epee We Wi liceststotal octane LD St eee 1 ER PraPo crea enwelt eee 2S. a a 1 URI Sere areca cor ae "ele A Ie 2 EE i eae 1B) Salers Le is A ah Sea El eee 2 PI sc ce ee Role || pe Mmeea 2) eee es Wa ee |e en ECP ck vas $< 0 1 ha en Poe ee | 21510) le ae 1 UL NS S5 Ghee ee eee TA: a me | eRe AAW ssh SA yaaa shai Se ‘are LSS eae 1d | eee DED lps vesare eilve eet (ere, > 20 1 Ia eseeaecteaite steer iN fap tates| ders 25 ene | ace 20 ol | || es Sate 215, 2 1 Tate reeal = abete 2S) eS eee 3 1 Dial cea nae (spouts ROU ss csc ssl aval di Ne a aie eee a VIN re ims vial ck NN Weactat ao Dee homecare ek BEES Bra os eis vt, WN RELL te 1 A a an A 2A GH ale ee oa 0 LAN Peace | Pataca pee eas at ae PARTON Lhe octe ey. 2 2 PAE Ras ite te avert NDR ee eee ee gt hes, pee 11g Nee Si | Relea 1 2171 le le 5 2 1 1 1 ZATf sie oe a 6 5 Ne eb ltertontecrs Ly re 3 1 he al| erated 1 ieee 7018) ee 3 2 1 age | es as 14 ae ee bette Ae By 8 [ee tee 211) 5) ae ree 5 2 Vial eee eas 2A (yea eee 15 tf Gait ibete. Tee 2 oe a 14 10 2 1 al nee 1 POT She < sei 18 il 4 i bates (Ae ers 2 ON arcs chs 32 16 dil eal. Ay, 2 243|U ae B5 15 Air sliees te tore AG Liles ee eee 39 20 Serle arene pares 1 OIA a. Ne 47 26 20 1 SO Gyates oa 54. 30 Dag ites agers Tee HE ae 66 33 Oot aiteryene ||P) Ochre PAINE ac ercTheg 74 29 BOER re aiiere ty. 2 Sid Cth oe clay 60 22, 38 1 oe ae ee 52 25 i eare, MA TARA | odies ails Palalohts neat 42 13 Phe) is] bee an 1 Vela AS 45 20 Zea stopp eee alleen ASD (VE ies ee 23 10 po} Yh Sais ee ed ARC eA 2 ae a 16 5 Tac 3 anon oN Aer 2 GIP eee ee 10 1 9 STOCK BOOK. 889 ¢ @ 128 Number of days é g Me = | 3 a of Gestation, 4 | = 5 at i ie =e Bs g | £2 A é | ( e len o o ms a) eH i 8 1 em Ul rete teal lopetssial|acec% UO nse sch at s\s 7 3 tea es sill tie, UO Ri eG HAS ssi 6 2 Aaa Rearatasel| aval END elainivig 6.) 2 1 i (el irs een eae ne Ve ee ee 1 tf les creme Peres Be itn es 5's 1 LER checdettoilisie or eysllinicy eho AUDIBLE ora. skeisls)« UR ee al cdemeeilie ehatnlll cc pucsere SO vee cris as" 0 Ol Great hoe rat 0. enCLEnD Bebe ae tia tl A Pesce Pasiercen le tenare ee OUD ere edotet oe 1 Das Rees referee ell asacarete PROXIMATE PRINCIPLES OF MILK. The milk of the Holstein cattle among the first imported is taken—first, because the analysis was made by the chemist of the Department of Agricult- ure, and hence authoritative; and, second, because it represents as nearly as possible the normal constit- uents of the average and milkers from native breeds. The analyses were made in 1868-69. One thousand parts by volume afford the following weights of constituents in samples: No. 1. No. 2. No. 3. No. 4. rt, : Lady Maid Texe- Mid- Zuider of Op laar. would. Zee. perdoes Water (preduced). ....... 850.20 879.30 874 40 869.5 Caseine and albuwen.... 55.40 88.15 48 OL 49.66 Sugar and salt..........-- 44.40 44.84 42.04 86.78 PUNDIT LCI vec cloisie vie elnino 47.50 33 96 82.50 40.28 IPHOSDHALCE; secticscieccas.cle 2.50 8.75 8.05 3.75 1,000 1,000 1,020 1,000 OBSERVATIONS BY THE CHEMIST. These milks, and especially No. 1, contain a larger quantity of albuminous matter than any samples which I have analyzed. This substance, found in all good milk, cannot be separated from the caseine so as to enable us to weigh it, and I have been com- pelled to include it with the caseine found. The albuminous substance is not only highly nutritious as a diet, but in the cases of these samples it confers a singular constitution on the milk, considered as an organized secretion. It divides the pure fatty part of the milk in a way to prevent it from rising in the form of cream copiously, and holds a part of it in what would be the skimmed milk, rendering it neces- sary, in order to obtain all the butter, that the milk, instead of the cream, should be churned. But its office has a more important connection with the ac- 390 THE FARMERS’ STOCK BOOK. tual nutritive power of the milk, which it increases greatly in two ways: Ist. It is itself a highly nitro- genized product. 2d. It is in these milks so bal- anced in connection with the butter as to be easily assimilated and digested without coagulation. These are valuable properties in their relation to the rear- ing of the young of the human or animal species, and I should expect to find these milks to possess fattening properties to an extraordinary degree, as indicated by the analysis. CONSTITUENTS OF THE MILK OF DIFFERENT ANIMALS. From a late examination of different kinds of milk with reference to their solid constituents, it has been ascertained that asses’ milk is most diluted, containing scarcely 9 per cent of solid matter. Next comes human milk, with somewhat over 11 per cent, while mares’ milk contains 17 per cent. The average is seen in the milk of the goat and of the cow. In reference to the percentage of caseine and albumen, human milk is the poorest, containing only 4 per cent of caseine; cows’ milk nearly 5 per cent, with more than } per cent of albumen. Again, goats’ milk, with nearly 6 per cent of caseine and albumen, as far as known, has a larger amount of albumen than that of any other mammal. The smallest quantity of butter is found in asses’ milk; that of the goat contains the largest, or nearly 7 per cent. Sheep milk is most nutritious, as it contains 11} per cent of proteine matters and hydrocarbons; and while the milk of the cow contains only about 4 per cent of milk sugar, that of the mare has 8 per cent, which renders it very prone to alcoholic fer- mentation, and has given rise to its employment by the Tartars in the production of an intoxicating liquor known as quass. THE BEST RUNNING TIME AT VARIOUS DISTANCES. Half a mile—Olitipa, by imported Leamington, Saratoga, July 25, 1874, 0.473. Five-eighths of a mile—Bonnie Wood, by import- ed Bonnie Scotland, Saratoga, July 20, 1878, 1.023. Three-quarters of a mile—First Chance, by Bay- wood, Philadelphia, Pa., October 17, 1876, 1.15. One mile—Ten Broeck, by imported Phaeton, Lou- isville, Ky., May 24, 1877, 1.393. Mile heats—Kadi, by Lexington, Hartford, Conn., September 2, 1875, fastest second heat and fastest two heats ever run, 1.423, 1.41}. One mile and one-eighth—Bob Woolley, by im- ported Leamington, Lexington, Ky., September 6, 1875, 1.54. One mile and a quarter—Charley Gorham, by Blarneystone, Lexington, May 18, 1877, 2.083. One mile and three-eighths—Spendthrift, by im- ported Australian, Jerome Park, June 10, 1879, 2.253. One and a half miles—Tom Bowling, by Lexing- ton, May 12, 1874, 2.3843. This horse was permit- ted to extend the run to two miles. One mile and five-eighths—Ten Broeck, by im- perted Phaeton, Lexington, Ky., September 9, 1875, 2.491, One and three-quarter miles—One Dime, by Wan- derer, Lexington, September 12, 1879, 3.054. Two miles—Ten Broeck, by imported Phaeton, against time, Louisville, May 29, 1877, 3.273. Two mile heats—Brandemante, by War Dance, Jackson, Miss., November 17, 1877, 3.324, 3.29. Doubtful. Willie D, by Revolver, Prospect Park, September 11, 1879, 3.343, 3.35. Two miles and one-eighth—Aristides, by imported Leamington, Lexington, Ky., May 10, 1876, 3.453. Two miles and a quarter—Preakness, by Lexing- ton, Springbok, by imported Australian, dead heat, 3.564. Two and a half miles—Aristides, by imported Leamington, Lexington, Ky., May 18, 1876, 4.271. Two miles and five-eighths—Ten Broeck, by im- ported Phaeton, Lexington, Ky., 1876, 4.583. Two miles and three-quarters — Hubbard, by Planet, Saratoga, 1873, 4.583. Three miles—Ten Broeck, by imported Phaeton, Louisville, Ky., September 23, 1876, 5.263. Three mile heats— Brown Dick, by imported Mar- grave, New Orleans, April 10, 1865; the best second heat on record, and second best three-mile heat race, 5.803, 5.28. Four miles—Ten Broeck, by imported Phaeton, vs. Felloweraft’s time, Louisville, Ky., September 7, 1876, 7.143. Four mile heats—Lecompte, by Boston, at New Orleans, April 8, 1854, beating Lexington and Reube, 7.26, 7.384. Hurdle Races—Joe Rodes, by Virgil, miie heats, over four hurdles, St. Louis, June 4, 1878, 1.503, 1.504. for sale. =f THE FARMERS’ STOCK BOOK. => -_Imported 1883, by Galbraith Bros , Janesville, Wis. Selb pS RAITH BROS. Janesville, Wisconsin, MPORTERS of and Dealers in the celebrated _Clydesdale horses. These gentlemen are na- tives of Scotland, where, for many years, their father was dealing in horses. In 1880 they located at Janesville and began importing the Clydesdale horses. They have done a very extensive business, which increases every year. Their importations have included some of the finest Clydesdales ever brought to this country, many of their animals sell- ing for $2,500 and upwards. The prices of year- lings range from $600 to $1,000. A fine page cut of one of their animals is given in this work on page 55. Turtle Creek Stock Farm Tiffany, Ttock Co., Wis., DOG. SAIS . 4 HIS is one of the noted Stock Farms of Rock County anlis specially famous for its horses. Young stock, sired by Thorne’s Hambletonian, Horses broken at reasonable rates, and at PROPRIETOR. | Major Morton’s stallion Wilkins. B91 | owner’s risk. Mr. Stark is also breeder of a high srade of Norman horses. Rererencres.—Nicholas Thorne, Ben Barnes, Geo. Collins, Chas. Spooner, Delavan, Wis.; D. Phillips, Willard Hartshorn, Clinton Junction, Wis. Address, D. Q. STARK, Tiffany, Rock Co., Wis., five min. walk from Shopler’s Station, C. & N.-W. R’y. Tuorne’s Hamszetonian (formerly Windsor),— Bay stallion, foaled in 1872, sired by Rysdyk’s Hambletonian, 1st dam, Lady Van Buren, by Red Bird, a son of Bishop’s Hambletonian, g. d., by Trempsee’s Bellfounder, a son of Imp. Bellfounder, (See 1st. Vol. Wallace’s American Trotting Register for Red Birds, ete.). Description: —Bay, white hind ankles, 16 hands high, a rangy, handsome horse, well gaited; is full brother to Atcheson. His dam is noted in Orange County, N. Y., where her breeding use has, at different times, been pur- chased by such prominent breeders as Chas. Back- man, Thos. Morton and Guy Miller. She is dam of Terms, $25 to insure. Address, D. Q. STARK, Tiffany, Rock Co., Wisconsin. John M. Ellsworth, Breeder of and Dealer in Norman and Clydesdale Horses, Dodgeville, Iowa Co., Wis., AS one of the finest barns of Heavy Dratt, General Purpose, and Coach Stallions in America, including MOODY, the famous breeder and show horse, who has taken first prize at many of the best fairs in America, and has proven himself a Monarch among breeders. Lorry acd Smasuer, the magnificent Clydesdale Stallions, combining size, strength and beauty. O’Leary, the acknowledged favorite coach and general purpose horse. “Tast, but not least,’ the Imported Norman Stallion, GUILIO, imported from France in August, 1884, (No. 2911 in National Register of Norman horses). Young stallions for sale at all times. Corre- spondence solicited. +, of $$$ a nee es “epoigd PUB, 19 Oduyp “STAAL ‘PAOTD PIVloULy UMA ET 44Ed9I—GNVILOOS FO AILLVO SOONVNEWHGNALDVY GULVUAATAO AHO - (i il TT FARMERS’ STOCK BOOK. THE 392 —— eee ~ _ the very best. THE FARMERS’ STOCK BOOK. 393 ROBERT LILBURN, | ENERAL BREEDER and Proprietor of Stock Farm at Emerald Grove, Bradford Township, Rock County, Wis. Mr. Lilburn is a pioneer im- porter and breeder of the celebrated POLLED ANGUS BLACK CATTLE. The Aberdeen-Angus or Polled Angus, as they are also called, are perhaps the most widely known of any of the polled breeds in the United States. All that will be necessary here will be a brief de- scription of the several breeds. Where they may perhaps become especially valuable has already been stated. As between the Polled Angus and Gallo- way it has been authoritatively stated that the breeds are alike in that they are both Scotch breeds, both black in color and both hornless. The pouits of difference are: The Galloways are coarser boned and heavier haired than their Aberdeen-Angus rivals and the latter breed matures earlier than the Gallo- ways, and are generally finer. Mr. Lilburn being a native of Scotland has great advantages in importation, and his long experience in stock raising makes him an excellent judge of all matters pertaining to stock. He hasa very large and exceptionally fine stock farm, where he resides, and has besides, several others in Rock County. His farm buildings and all his farm appointments are of During the season of 1885 he expects to import another herd of the Polled Angus cattle for breeding purposes. Mr. Lilburn is well known in Wisconsin and IIli- nois as an importer and breeder of these cattle, and he has been largely instrumental in introducing this class of cattle into this region. SHETLAND PONIES. Mr. Lilburn is also an extensive importer and breeder of Shetland ponies, and upon his stock farm may be seen at any time an interesting group of these diminutive horses. ‘The Shetland ponies are very desirable, especially for children, on account of their docile disposition, being entirely free from vicious propensities. They are hardy, are kept cheaply and are great pets. Mr. Lilburn has always made a practice of selling ponies at a less price than is usually asked by dealers in these animals. For one hundred dollars an excellent pony can be had. ROBERT LILBURN, Emerald Grove, Rock Co., Wis. HE cut on the next page represents a group of thoroughbred Suffolk swine owned by $8. H. & A. EK. JOINER, Janesville, Wis. They have been breeding them upward of ten years. A few following facts will show that they are very successful breeders, and that their constant aim is to keep their herd up to the highest standard of perfection. They have shipped their pigs to twelve or fifteen states and territories, and each year the demand for their pigs exceeds their supply; part of the time shipping over one hundred each year. They have never shipped one but what it reached its des- tination safely. They have exhibited a portion of their stock at several state and county fairs each year during the last six or seven years, and have in- variably taken more prizes than any other swine breeder in this state. They frequently sell pigs to the most noted breeders in the country. They im- port boars from the most noted foreign breeders as often as every two or three years. Prices of their Suffolks are reasonable. These gentlemen also breed the famous Norfolk, or as they are now called in the English Herd Book, the Red Polled cattle. They have been bred pure for centuries in the counties of Norfolk and Suffolk, England. They are noted for being extra heavy milkers, and the milk is rich in quality; at the same time they are grand beef cattle, taking on flesh rapidly and maturing young. They invariably have the dark, rich, red color peculiar alone to them and to the Devons; and the greatest advantage of all is, their absence of horns. They are very quiet and peaceable, as all the Polled cattle are. Any one can, by referring to the ‘Red Polled Herd Book,” satisfy himself as to some extra heavy weights of cattle of this breed. Bull ‘Slasher,’ weight 3,000lbs A Red Polled fat cow exhibited at the late London Fat Stock Show, showed the remarkable weight of 2,064 lbs. She gained over three pounds per day during the latter part of her preparation, and after slaughter she netted sixty-five per cent of beef, and was a very heavy milker. Pure Red Polled bulls crossed on common cows will get ninety-five per cent of their calves polled. Grade bulls of this breed crossed on common cows will get from three-fourths to nine- tenths of their calves polled. These gentlemen have grade bulls and heifers for sale usually, at very reasonable figures. SO OCs FSi CO iiss. FARMERS’ . uu BS Ape B04 “SIAL SO] [LASOUBP “IOUTOP “OW 2 HE peuno IMS SIO 1GHINONOHL AO dIOyD ee rears ad ‘ung 04 eS o< 7 co) H o s 5 m co =} — x =a o =) = ce) s =a) 2) = r=} ce) =") o o ° eo 2 = ° ise R is = S Bn a So ~ a = oo =) = JO dnouyp 1HS ONTHOW HSINVAS rc iC ‘SIM SOUBMOITUAL OLIVIO WO AG peuUMO pus po. ‘a 9 oil = BM FARMERS’ a fat Ol a OOK. Ho yy ee ra t, STOCK BOOK. FARMERS’ gD} feiss: 396 ‘sjeuny *y ue Aq pouMO .‘HAYVAdS ‘AOD, ‘AVA ONTHOUMW GHADHYAOWOHL Pi gig guna y f\// ty “yp is a fit RW } *UISMODSTM, ‘RUSOUDST Lt JWO0 78 1Sv4 emer LX. Tobacco and Its Cultivation. CHAPTER I. TOBACCO AS A MONEY CROP. SECTION I. — WHY TOBACCO APPEARS IN A STOCK BOOK. At the request of a considerable number of intend- ing subscribers to this work, owning and keeping stock and therefore making large amounts of manure —necessary to the successful raising of tobacco, these chapters are added. This has been undertaken more especially, since some friends knowing me as a to- bacco grower in years past, and at a time when the cultivation of cigar tobacco in the west was in its infancy, have also urged me to do it, the more espe- cially since my duty has required me to keep myself fresh in much that relates not only to the growing, curing and packing, but also in regard to its growing commercial importance. One other reason has added weight to the request. The large amounts of manure made by stock growers will enable such to apply freely of manure, so essential to the integrity of the plants, the soil being of that nature as to adapt it to the production of a crop that when raised on proper soils and in proper situations pays largely, but on inferior soils runs the cultivator in debt. For that class who wish to undertake the cultivation, knowing litile as to the special requirements neces- sary, this is intended, although it is hoped that the practical tobacco raiser will not leave the recital with- out receiving information. SECTION II.—VALUE OF THE TOBACCO CROP. Tobacco, either for chewing, smoking or in the form of snuff, is used in every civilized and semi- civilized portion of the globe where commerce and traffic extends, and is cultivated by barbarous tribes who have been able to obtain the seed. The growth of tobacco increased enormously in the United States, from its first planting in the col- ony of Virginia. In 1617 the price in Virginia was from 387 to 75 cents per pound, of our money. In 1621 each colonist was required to raise 1,000 plants of eigbt leaves each, equal to 100 pounds of cured leaves. In 1622 the aggregate crop is given at 60,000 pounds. In 1639 the cultivation was so ex- tensive as to so seriously lower the price as to carry it below the cost of production. Since that time the consumption and demand steadily kept pace with production, reaching 581,500,000 pounds in 1877. Twenty years ago the annual production of the world was rated at 4,480,000,000 pounds, and 5,500,- 000 acres of soil were devoted to its cultivation. The production of tobacco has increased wonderfully in the United States within the last twenty-five years, and especially so in the west, and including the Pacific States. In 1880 the total area of tobacco cultivated in fifteen States and ‘Territories, was 602,516 acres; the number of pounds was 446,269,- 889; and the value of the crop was $36,414,615. The average prices of the tobacco grown in Connecti- cut and Massachusetts in 1880 was 15 cents per pound; in New York and Wisconsin the average was 12 cents; in West Virginia, 11 cents; and in Penn- sylvania 10 cents per pound. The average price of manufacturing tobacco—that used for chewing, for snuff and for smoking in pipes, ranges from 6 to 9 cents per pound; Tennessee and North Carolina raising the highest grade, Virginia and Missouri ranking next. While we have thus tersely presented facts in rela- tion to the importance of the tobacco crop, it must be recollected that the cost of producing and curing the crop is large, ranging in manure, cultivation, etc., from 50 to 100 dollars per acre, and if manure is not yearly applied to the land in large quantities, the value of the land will soon be destroyed and the produce run far below the cost of cultivation. In fact, the history of tobacco growimg where manure has not been largely supplied, shows the wearing of ii APPENDIX. the soil and a constant change of tobacco-growing centers. On very rich soil to start with I was ena- bled to keep the annual production of Connecticut seed leaf between 1,500 and 2,000 pounds per acre of merchantable leaf, only by the application of forty large loads of horse manure per acre, for each crop taken off. If cattle manure is used, it must be sup- plemented with 200 pounds of guano or 400 pounds per acre of the droppings of fowls. This beg the case, the cow manure is superior to horse manure. CHAPTER II. SLTUATIONS AND SOILS AND GENERAL MANAGEMENT ADAPTED TO TOBACCO. SECTION I.—THE TRUE TOBACCO BELT. Tobacco requires a less amount of heat to ripen it for curing than Indian corn. A summer that will ripen the Concord grape will ripen tobacco. Its entire range is from the equator to 56 degrees north latitude, it being cultivated in this latitude in Russia. In the United States the latitude of 44 degrees may be taken as the limit of profitable culture for cigar tobacco. In the United States it is cultivated from Florida in the south, to Vermont and Wisconsin at the north, upon suitable soils and situations. The true belt for the production of manufacturing tobacco—tobacco adapted to chewing and for smok- ing in pipes—lies in the States of North Carolina, Virginia, Maryland, West Virginia, southern Ohio, Kentucky, Tennessee, southern Indiana and south- ern Illinois, Missouri, Arkansas, and such portions of Kansas and the Indian Territory as receive enough rain to mature the crop. SECTION II.—SITUATION ADAPTED TO TOBACCO. The situations particularly adapted to the growth of tobacco are such sheltered valleys, or localities where the wind will not blow the leaves about thus abrading and breaking them, a locality at the same time free from late spring and early autumn frosts (in the north), and where the rainfall is sufficient from the middle of May until the middle of Septem- ber to keep the plants growing fast. The situation must also be exempt from hail, for this is even more disastrous to a crop than sweeping winds, for wind may be guarded against by planting wind-breaks at proper intervals. The value of the crop is largely determined by the soil and situation, for no crop is so largely dependent for its quality upon soil and situation. One valley in Cuba furnishes the finest, as well as the largest amount of first-class tobacco raised there.. In Florida, one county, Gadsden, alone furnishes superior cigar tobacco, and this only in small quantities. Hartford, Connecticut, is the mart for over five-eighths of the 9,000,000 pounds erown in that State. In fact, but little tobacco is grown in New England outside the Connecticut River Valley. Three counties in Pennsylvania pro- duce all the tobacco grown in that State, and a com- paratively small area about Milton Junction produces a majority of the celebrated wrapping tobacco of that State. In fact, when it is recollected that but 602,- 516 acres are required to raise our immense crop, it will be seen that the whole area is but a speck in comparison to the whole area of the country. SECTION III.—SOILS ADAPTED TO TOBACCO. Any soil that will produce from forty to fifty bushels of corn per acre under good cultivation, may with manuring bring good tobacco. The soil, how- ever, upon which the finest quality of cigar leaf is raised is a rich sandy loam, containing largely of potash, or soils formed by the decomposition of eran- itic formations; such are the best soils in Wisconsin and Connecticut, both noted for the superiority of the leaves produced. For this reason newly-cleared forest lands give heavy growths of tobacco, but often of rather“ fat” leaf the first crop. Any soil required for the production of tobacco must be rich in humus and potash, for such soils produce nitre, necessary to the crop. Rich humus Icams are usually rich in the constituents necessary to tobacco. If deficient in the nitrates and phosphates, they must Le sup- plied either by guano and phosphate of lime or else by large applications of horse manure that has not lost its ammonia by heating. The best possible ma- nure for tobacco is a compost of fresh horse manure and muck, with the droppings of the hen house, and the wash water of the house added. Such manure, if turned three times, will be quite free from the seeds of weeds. In the north, where cigar tobacco only is raised, the proper soil is a deep, rich, well-drained friable loam. If it be protected from hail and winds, the necessary nitrates and phosphates may be added if the soil should lack them. SECTION II.—THE GENERAL PRINCIPLES IN TOBACCO GROWING. There is a certain routine in the cultivation of any crop that must be attended to, to secure a profitable return, and these are constant and determinate in APPENDIX. i every case. the seed is better sown in a gentle hot-bed, directions for making which will be given further on. South of forty degrees the seed may be sown in a sheltered dry soil, as early in the spring as the season will permit, and covered lightly with brush to protect it from chill and especially against the birds. If on new soil, the bed should be prepared by burning brush upon it; if on old soil, by the admixt- ure of well-prepared compost in addition. The seed-beds should be narrow, three and one-half fect wide, in order that they may be easily kept free from weeds. The soil is to be thoroughly pulverized. The seed should be mixed with dry plaster or ashes, and sowed broadcast. A tablespoonful of seed is sufficient for a square rod, and this will give plants enough for an acre and to spare. If the plants stand two inches apart a square yard will contain 9,800 plants; at three inches apart, 4,356. An acre planted three and one-half feet by three feet apart will contain 4,148 plants per acre. The seed should not be covered, but the bed should be rolled or pressed with a board or with the hoe, and should be kept moist. The utmost care should be observed to prevent the growth of weeds among the young plants, whose growth must be urged for- ward as rapidly as possible. They should stand in the seed-bed from half an inch to an inch apart. At an inch apart the square rod will contain 39,204 plants. If they all stand, this will plant eight acres, but do not forget the rule, a square rod per acre in- cluding paths. Great care must be taken to guard the plants from the late frosts of sprig. They are liable to be attacked, in an early stage of their growth, by a small black fly, whichinjures, if it does not destroy them. On this account, their growth should be stimulated by the application of ashes, soot, plaster, or guano, and they will soon get beyond its ravages. They should also be watered in dry weather from a common sprinkler. In about two months they will have attained a height of three inches, and be large enough to be transplanted. An old tobacco-grower gives these general direc- tions for the cultivation of tobacco, which are appli- cable anywhere. A sandy loam is the best soil for growing tobacco. It should be thoroughly manured the fall previous by at least thirty loads of good stable or barnyard ma- nure, and ploughed; should have a southern expos- In all the region north of forty degrees, ure, and should be ploughed and harrowed, and thoroughly pulverized in the spring. About the 1st of June the plants should be set in rows three and a half feet apart, and in these rows three feet from each other. To facilitate the use of the horse-hoe or cultivator, the land should be marked crosswise, and the plants set in the intersec- tion of the marks. Before setting, form a slight hill with the hoe, leaving a hollow on the top, and, unless the transplanting be done in wet weather, water should be putin each hill. Make a hole of a suitable depth, and having care fully placed the root of the plant init, press the earth firmly around it. As some plants will fail to grow, care must be taken to have enough remaining in the seed-bed to supply failures. The Plant and Reot growing. The line shows where the root may be pinch- ed off. Tn one week after transplanting pass through the rows with the cultivator and hoe the plants, and repeat the hoeing several times during the season. No weeds must be allowed on the field. The plants must be coxstantly watched, to protect them from the ravages of the to- bacco worm. ‘l'his worm, which preys upon the tobacco in the months of July and August is, in the south, the larva of the Sphinx Carolina. The moth is of a gray color, has on each side of the abdomen five orange-colored spots encir- cled with black, and has a tongue that can be un- rolled to the length of five or six inches. The larva is a long, green worm of a disgusting appearance, having a caudal horn, and is generally known as the tobacco worm, though itis sometimes called the horn North of 40 degrees is an allied species but smaller. The utmost vigilance is necessary to prevent these worms from injuring the plants. They must be examined morning and evening, and the worms and the eggs deposited by the moth must be picked off and destroyed. The eggs will be found on the under side of the leaf. Turkeys will devour the worms greedily, and kill them even after their appetite is satiated. The chief reliance must be upon seizing them with the thumb and finger and destroying them. In order to throw the energies of the plant into a few large leaves, it is necessary to cut off the top at worm. ~ lv APPENDIX. but a few of the top leaves which cannot be fully developed. The number of leaves to be cut off with the top depends upon the forwardness and strength of the plant, some requiring the removal of more and some less. The suckers at the foot of each leaf stalk must be carefully removed in the incipient stages of their growth, by pinching them out. HARVESTING AND CURING. Much discernment and good judgment are neces- ~ sary to determine when the crop is sufficiently ma- ture for harvesting. When ripe it turns spotted, and the color of the lower leaves changes to a brown. It is essential that the plants be housed before the first frost. The whole crop will not be ripe at the same time, and it will be necessary to pass through the the time of flowering—cutting off not only the flower, sible, and still permit a free circulation of air. If hung too closely, they are injured while in a green state. By some planters the drying is hastened by a gentle fire underneath, but generally reliance is placed on the air, which is freely admitted in dry weather, but is excluded in damp. Many planters think it best to commence the har- vest when the majority of the plants are ripe, and then take them clean in cutting. They think the scattering plants are more lable to injury from wind and rain. Good planters, doubtless, differ on many points in the culture of tobacco; and those who en- gage in the business must profit from their own observation and experience. THE TOBACCO HOUSE. The size of the tobacco shed should vary with the A Tobacco House. field, selecting such plants only as appear to be ripe. They are cut with a knife similar to that used for cutting cornstalks, and are laid upon the ground for a few hours to wilt, but must not be long exposed to a hot sun. They are then remoyed to the tobacco .22...:25....+.-- 27 50 Cultivatine and firsf hoeing’..:.......,...-- 14 00 Cultivating and second hoeing............... 17 25 ET ee Mays any OLMUING) sama ae ei icin «= =fal= ts 3 Mo SienKezal ORAS 1) a) ome, Sonn Sn Oe EnOr eae coe 8 75 ENED AC AVS; SUCKING. 78 1 oecsse\ ensiets onive ore.0ie 37 50 Seventy-two days’ harvesting................. 90 00 MeamME=WwOrkAMMArVeSUUMG Bee) Me ccle) os eae elses 10 00 Sui oy arkoves Bueral Ven kshaYers Wh oe a eae Reece IE OGL Ue 75 00 Interest on cost of shed and fixtures,......... 35 0O APP EIN DIX: RETURNS. $ 26 00 25 OO Bight and one-half tons of tobacco, at cents per pound 1,500 00 $1,651 00 469 25 INGtis WRONG she Ales clue. cee nie eens $1,181 75 These statements carry with them all the cost of labor and other expenditures for making the crop in the best possible manner, and may be taken as ccr- rect as to the time and labor actually spent. Nev- ertheless, we should not advise any person to under- take the permanent cultivation of tobacco unless there could be plenty of manure gathered together to give forty large loads per acre. Then, wheat may follow tobacco, and meadow and pasture for three years, then Indian corn the next year, to be followed again with tobacco and manure. Thus a heavy burthen of tobacco may be raised every year, the same land only coming into a similar crop once in Six years. SECTION V.—THE QUESTION OF MANURE. The question of manure is one of the most serious ones in the whole category embraced in the cultivation of tobacco. Without manure, only the most careful and lengthened rotation will keep the land in suffi- cient heart to produce remunerative crops. The only difference in the cultivation of an acre producing 1,000 pounds per acre and 2,000 pounds per acre, is simply handling the extra 1,000 pounds in harvest- ing. The papery light small leaf will not bring the price that the other will. There will always be more filler tobacco to be sold at four or five gents per pound, so that again it will be seen that hé who ma- nures to bring the crop from 1,000 to 2,000 pounds, can really afford to spend the price of 1,000 pounds of tobacco in manure. Horse manure stands first for tobacco, next that of sheep, hogs comes next, and the manure of cattle comes last. Sheep manure is nearly as good as horse manure. Of hog manure one-half more is required, and double the quantity of cattle manure is necessary, than of horse manure, to give a relative amount of nitre. HOW TO MAKE COMPOST. Leached manure, that is, manure that has laid ex- posed to the weather, its ammonia carried off by heating, and its other valuable parts leached away by the rains, is of very little more value than so much straw. Even compost, which is readily soluble in water, cannot act until saturated with rain. My experiments have shown that any crop may be for- warded immensely by the use of liquid manure over the best compost, and as between compost and ordi- nary manure there is the same relative difference. Hence, the value of liquid manure in the watering of the plants in the beds. It must be applied in a very dilute state. To make compost, prepare a place dishing in the middle on an impervious soil, the center being a hogshead sunk to receive all the drainage; cover the hogshead loosely with boards and insert a common pump, extending to a height sufficient to be above the top of the compost heap. Cover the bottom of the heap to the depth of say twelve inches with manure just as it comes from the stable, then cover with six inches of muck, sods or loam ; so continue until the heap is carried up eight feet or as high as it may be convenient. The water that leaches into the hogshead or the depression at the middle may be pumped over the heap to keep it just moist, and until saturated, water may be thrown on as the heap is being formed. In making the heap, all the refuse of the farm, house wash, weeds, chip manure, and anything of a like nature may be used, and if the drainage of the stables can be carried to the pile so much the better. If wood ashes and bones are available, break the bones as small as may be by pounding with an iron maul in a bowl-shaped cavity made in a stump, pack these in a leach, two or three bushels of ashes to one of bones, saturate with water until it begins to run at the bottom and then keep it just moist by pouring back the liquor from time to time. In six months the phosphate of the bones will have been rendered soluble and the whole may form a part of the com- post, or be kept for special application. For using on beds of plants, etc., set up a leach, into which hen manure, urine from the house, solid horse drop- pings and ashes have been mixed. One quart of the strong liquid from this, may be mixed with each pail of water used in watering the beds of plants. The compost heap in the late summer may have added to it the contents of all the leaches, and be broken up and turned over twice at intervals of a month, when it will be found reduced to the nicest compost and available as a top dressing in the spring, the coarse manure from the stables having been plowed under pretty deeply the previous autumn. APPENDIX. vii CHAPTER III. RAISING PLANES AND SETTING THE CROP. SECTION I.—-VARIOUS MEANS OF RAISING PLANTS. The means of raising plants are various and di- verse. Whatever the means, there should be no slipshod nor haphazard management. There are enemies enough to the young plants to require not only the best possible care but also that a large sur- plus of plants be raised to provide against loss, and any contingency that may happen. If by any means you happen to lose your seedling-beds, you must either buy your plants or lose the season’s crop, neither of them pleasant contingencies to be encoun- tered. If you have a surplus of good plants you will seldom fail to find customers for them. I have sent plants hundreds of miles, season after season, by express, properly packed. If you lose your seedlings, we should hardly advise buying the plants from long distances, unless you know exactly the men you are dealing with, and that the seed is pure and of the definite variety you wish. For this reason, always raise your own seed, from plants of a pure variety, except that it-is well to change the seed once in three or four years. When you do change, know of whom you buy your seed, that it is pure, and in the selection of plants for seed use none but those having all the characteristics of purity of the variety cultivated. Experiment as much as you please, in a siall way, with new vari- eties; never for the crop, unless you have satisfied, first yourself, and second, the buyer—and this is the most important— that it is valuable. You must sat- isfy yourself that it will be more profitable than the old variety, and the buyer that it will outsell it to to the manufacturer. Connecticut seed leaf, and Havana seed are the only varieties that have yet given satisfaction in the north, for cigar tobacco. In the south varieties have a wider range, and local- ities have in many cases one or more varieties grown exclusively in a district. The same rule, however, will apply south. Never change one variety for another, until the most careful experiments, both in the field and the manufactory, have decided its superiority. SECTION Il.—THE SEED BED. My own experience warrants me in saying that depredations from insects, risk from frosts and chill- ing winds, and the various contingencies that out- door cultivation of the seed bed is liable to, makes a gentle hot-bed or a cold frame the most econom- ical, and especially for the reason that, under glass, every plant will be alike, or at least there will be but two grades of plants, firsts and seconds. The check in the growth of plants upon transplanting is almost nothing, for the reason that they are fur- nished with an abundance of fibrous roots, and during the whole season of growth this abundance of feeding roots is fully kept up. This is of the a, the place Tobacco Plant for seed. for topping for leaf. greatest moment in the north- where high priced cigar wrappers are grown, and will often enable the grower to fully ripen the crop, when otherwise the crop would be so retarded that the cutting and cur- ing must take place in weather too cool for the per- fect ripening and curing of the crop. In Missouri, Kentucky, Tennessee, Virginia and south, this necessity is not so strong, nevertheless, in these States cold frames are cheaper in the end than open air beds. SECTION III.—HOT-BED SEEDLINGS. First, let us see what is the required dimensions for a frame to contain plants enough for an acre; then any man can figure for himself the required space necessary for plants for his crop, allowing not less than twenty-five per cent extra for contingencies. The sash should be six feet long, and each should contain four rows of 8x10 glass. This, with the side pieces two and one-half inches wide will make each sash about thirty-eight inches wide. The bed may contain healthy plants to within six inches of the lower side. Hence, we have a space sixty-six vill APPENDIX. inches by thirty-seven inches, equal to 2,442 square inches. The plants may stand in this space 2x2 inches; consequently, each compartment will con- tain fully 600 plants. Seven sash will contain plants enough for 4,500 plants. At 3x8 feet an acre will contain 4,840 plants; at 42x30 inches 4,978. Hence, eight sash will produce plants ample for an acre even with the closest planting, and to spare. Heating manure is not needed except for the crop of minute seedlings to be pricked out into the cold frames, ready for transplanting into the open air. Sixteen sash will contain all the minute plants for pricking into cold frames, to plant ten or twelve acres, and the whole number of sash required for ten acres would be eighty, and your crop would be two weeks ahead of those grown in the open air, and every way stronger and better, because better furnished with roots. SECTION Iv.—-HOW TO MAKE A HOT-BED. Any farmer who understands the use of the square and saw and can drive nails can make a hot-bed frame. The frames should be made of one-and-a-half inch stuff, pine or hemlock, for the back and front, and one-inch stuff for the sides, one foot high at the front, and sixteen inches at the back, the sides bey- eled to correspond, the posts of two by four scantling, of the same length as the back andfront. For each four sash, it will require six posts, one at each corner, and one at the middle, front and back. Nail all to- gether, the posts inside, so that it will be tight. Let in strips across the frame at suitable intervals, for the sash to rest upon. These are made of strips, one-and-a-half inches wide by three inches deep, worked so that there may be a projection one-half an inch wide for the sash to slide on, leaving one-half inch wide between the sash. The place in which tse sash slides should be just flush with the top of the frame, and should be secured to the frame, to keep it from spreading. The sash should be made of best two-inch clear stuff, with strips for four rows of glass, and without cross bars—hence the necessity of having them strong. If the spaces are suitable for 8x10 glass, they will also accommodate 8x6, wich is a prefera- ble size, since, if one is broken, itis more cheaply replaced. The sash will be about three feet four inches wide, if the sides and ends are made three inches wide. The lower end should be made thin- ner than the other, so that the water may pass freely off from the glass. The glass should be lapped in the spaces, tinned, and cemented with the best putty. Great care should be taken that the frames are nailed securely to the posts, and the partitions be- tween the sash arranged so that they may slide easily, and yet be sufficiently tight to retain heat and moisture. Nail a half-inch strip upon the inside of each end of the frame, for the sash resting there to slide upon. The frameis then complete, and will be found to be the cheapest yood frame that can be got, and the sash is the best that can be made. If the sashes are made six feet long, in this case the ribs must be stiffened through the middle. If the soil is dry where the bed is to be made, I would advise digging a pit for the manure, six inches wider and longer than the frame, and sixteen inches deep, the soil thrown out to be used for banking the sides and ends, but if not the bed may be made on the surface. For tobacco, the middle of March to April first, will be time sufficient. A week or ten days before you are ready to make your bed, fresh horse manure, long and short, should be hauled near the bed and thrown into a compact _conical heap, or, if a range of beds is intended, into a ridge. As soon as it begins to heat thoroughly it must be turned over, mixing the long and short to- gether, shaking out hard lumps, and if too dry, such portions should be watered so that the whole will be uniformly moist; since upon this condition depends the success of the endeavor. After three or four days it should be turned again, when if in a proper state it will have assumed a uniform brown color throughout the mass. Avoid allowing it to jire fang, or assume white streaks through it. When sufficiently fermented so that it has lost its fierce heat, it may be placed in the bed by scattering it evenly thereon, shaking out all lumps, using a due proportion of long and short manure, and haying it uniformly moist—not wet— patting it down from time to time to avoid holes and soft places. Itshould be as well and carefully made as a good stack, since if it settles unevenly, no after manipulation can wholly remedy the defect. Always choose a still day. Fourteen or fifteen inches in thickness of well- tempered heating manure will be sufficient for to- bacco. When the whole is finished, the manure and earth we!l settled, the top of the earth should be APPENDIX. ix about six inches from the glass to prevent the plants | spindling up. The frames may now be placed on the bed, which should be banked up, the glass laid on, and the bed be left to sweat. So soon as the heat begins to rise, two inches of good earth should be evenly spread over the bed, and when a thermometer placed within, remains stationary at about eighty degrees or ninety degrees, five inches more of the best composted earth may be added. If your heat is too strong and rank, the first earth put in will have assumed a gray coior. This is to be avoided, and only the best and most friable soil should be used. A good compost for hot-beds is one-quarter sharp sand, one-quarter thoroughly decomposed manure, one-quarter good soil and one-quarter rotten leaf- mold, thoroughly mixed by turning together. Wher- ever the hot-bed is placed the greatest care should be taken to prevent the intrusion of dogs, as they are yery fond of lying on the mats, with which the glass is usually covered at night, occasioning a work of destruction that is often very damaging. A cold frame is simply beds with frames around and covered with glass, containing no heating ma- nure, but five inches of the best composted soil. This compost soil must be carefully saved in a com- pact heap to be used year after year, adding to as may be necessary. When the hot-bed marks an even temperature of about seventy degrees, when covered from the sun, sow the seed, evenly, at the rate of a teaspoonful to each sash; simply press the earth firmly about it, but do not rake the surface; but a slight sprinkling of wood ashes over the surface will be good. Sprinkle with the finest rose watering pot to settle all firmly and do not let the heat rise above seventy degrees. As soon as the seed germinates admit air cautiously, but freely. Then endeavor to keep the heat below seventy degrees during the day, and by covering with mats or slough hay at might, not much below fifty degrees. The ranges of hot-beds and cold frames must be in a situation fully protected from wind, and the ventila- tion should be by tilting the sash so the wind will not blow directly in; that is, the glass must be inclined by blocks towards the direction from whence the wind is blowing. As soon as the plants are up to show fully green, with a thin case-knife, the end turned up a quarter of an inch, cut streaks half an inch or less wide every two inches through the bed when the plants stand thick, and when the plants seem to need it do the same the other way of the bed. This is done by removing the sash on some still, pleasant day, and placing a board over the middle of the bed. The same plan is to be used in weeding the bed. When the plants are an inch high they are ready for pricking out into the cold frames where they may remain from four to six weeks, according to the sea- son, the last ten days or two weeks fully exposed to the air except at night and during storms. No water must fall on the beds except that given with a water- ing pot, and the temperature of the water should not be below fifty degrees; that is, it should have the chill off, and the growth of the plants must not be forced. The slower the growth, if steady, the better the plants SECTION V.—THE COLD FRAMES. When the plants begin to grow, or about ten days before they are to be pricked out (transplanted) to the cold frames, have these ready by carefully smooth- ing and leveling a proper space in some sheltered, well-drained spot; place the frames in ranges of not less than eight sashes to each frame, throw in roughly six inches of the prepared compost, place on the sash, keep the earth moist and as soon as the weeds start rake all smooth; let the weeds start again, destroy them and the bed is ready for planting. SECTION VI.—PRICKING OUT. Rake the earth in the cold frame level, smooth and perfectly fine, make it rather firm with the back of a shovel or hoe, and again rake a slight tilth on top. The earth must be simply moist—never wet. Prepare a board six feet long and twelve inches wide to stand on, also a marker by inserting in a rod, three fect six inches long, slender pegsan inch long and exactly two inches apart; with this, mark a row, beginning four inches from the back. Another hand does the same in the next compartment, and thus the board upon which you mark is kept from tilting. Sharpen a piece of clear,sound pine, eightinches long and three- quarters of an inch thick, to a true taper for the last four inches of its length. Take up the plants from the seed beds in clumps, leaving alternate clumps to grow and spread. Place them ina pan. With the right hand make the hole with the spud, take a plant lightly by its tip, drop the root in the hole, push the spud in the earth behind it and somewhat diagonally, and press the earth up to it pretty firm, holding the x ASP IP IN DL. plant so it will stand with its leaves just above the ground surface. If the plants are somewhat spind- ling, place them so the leaves will be as heretofore directed. So proceed, marking each succeeding row regularly two inches apart, and planting, drawing the board back as you proceed, and planting the last rows from the outside of the bed, and sprinkling from time to time with tepid water from a very fine rose water pot. If the plants wilt, cover from the sun as you go, and in no case transplant when the weather is windy or chilly. The operation is soon learned to be deftly performed and a good hand will prick cut ten thousand plants ina day. Keep the bed sufficiently shaded for a day or two to keep the plants from wilting, give water sufficient to pene- trate to the roots after they are set, and brush the tops over lightly once or twice a day, only just to moisten. When they begin to grow give air rather freely in warm weather, but endeavor to keep the heat between sixty and seventy degrees during the day, and cover at evening so as to hold a heat of not less than forty-five degrees; fifty degrees is better through the night. So proceed until you have the requisite number of plants for your field, whatever it may be. SECTICN VII.—WATERING. Water only when the plants need it; when first planted every day, later every two days. It is better when the plants get fairly to growing not to water until the earth becomes rather dry, and then water thoroughly. This gives the roots the vapor of water, just what they require, and keeps the earth evenly moist. Water always with tepid water, say at fifty or sixty degrees, and preferably in the after- noon about half an hour or more before closing the bed for the night. SECTION VIII.—VENTILATION. Give plenty of air. Plants cannot grow healthy without it. When the weather is still and warm remove the glass entirely for some porticn of the day. Keep the glass closed only in cold, lowery, cr very windy weather. Buy a good thermometer and use this yntil you become acquainted with the proper temperature. ‘Towards evening close all up, in time so the sun will raise the heat to seventy or eighty degrees. At nightfall cover with slough hay or mats, to conserve heat. If there is a good gardener near you, take his advice in connection with the direc- tions here given, and bargain with him to instruct a you in putting up the bed, and in pricking out the plants. SECTION IX.—WEEDING THE PLANTS. All weeding must be done in the original seed bed by hand. Place a board along the top of the frame, le down on it and weed. This is the easiest way, and the least tiresome of any. A casc-knife slightly turned up square at the end will be the best imple- ment for keeping the rows of plants pricked out clean and cultivated. It is used lymg down the same as directed in weeding. If you have prepared the compost a year ahead as directed, weeds will trouble you but little. Nevertheless. the earth should be slightly stirred between the rows from time to time, say every four or five days; cut-worms must be watched for and killed; the fly and other insects which eat the leaves may be driven off by fumigating with tobacco smoke, Or by dusting with pyrethrum (insect) powder from time to time. If you have carefully followed these directions you will have plants for setting that will be the envy of your less considerate neighbors, and when transplanted to the open air will make your field green before your neighbors’ fields show signs of growing. SECTION X.—TRANSPLANTING IN THE FIELD. Here again, system will save money and time. The field having been prepared and properly marked, have a lot of light boxes made eighteen inches wide, thirty inches long and with sides four inches high. With a knife or proper spud raise the plants from the bed allowing them to retain what carth will nat- urally cling to them; place a row closely along one end of the box, then successively othér rows slightly leaning against them and as compactly together as may be. The bed should have been thoroughly wa- tered the afternoon before lifting, never just before lifting—the tops should be dry. When you have enough of the boxes ready to serve the hands in the field, pack in a spring wagon, or, if near, carry what two men can manage on a hand barrow and so proceed lifting and setting. HOW TO SET THE PLANTS. A division of labor will serve here. One hand lays a plant at each mark, two rows at a time, or, if the boxes have handles, one man may do both, plant- ing two rows as he goes. With the fingers of the left hand make the place to receive the plant, drop the plaut in with the right, and with the fingers of both hands firm the earth to the roots, leaving a slight depression on each side. A hand follows with a water can and drops a little water from the spout so it will settle about the roots. Another hand fol- lews after the water has settled entirely away and draws the dry earth over all, and so it will just reach the lower leaves. A little experience and instruction will enable the hands to do all this deftly and far quicker than it can be told. We have never waited for rain in any kind of transplanting, and have in this way never lost our transplants—except by frost, cut-worms, ete. Do not set your crop until the days and nights are warm, and do not wait for rain. Plant when the soil is in such condition that it will work nicely but not when it is wet. The time for transplanting is after all danger of frost is over, or at such time as corn will germinate promptly and grow right along. SECTION XI.— CUT-WORMS. The black cut-worm is often destructive to the crop. They must be gathered by hand very soon after daylight and lnlled and the plants renewed from reserve plants. It is sometimes tedious, but it pays. Thus I have given you my experience both as a tobacco raiser and a general market gardener, that which I have been years in learning. SECTION XIi —OUT-DOOR SEED BEDS. All that is necessary to say in this connection, in addition to that already given, may be embraced in the following general rules: 1. Select a well-drained, light, rich, friable, level soul. 2. Raise it into beds of finely-pulverized soil of any length, but not more than four and a half feet inside, for convenience in weeding. The alleys two feet wide, the top two inches to be thrown on the bed, and the whole thoroughly incorporated together. 8. Let the alleys be perfectly hard and smocth on the bottom, the beds to slope down to them at an angle not greater than forty degrees. 4, Give the beds a top dressing of au inch of the best compost manure and rake all to a perfect tilth, drawing all lumps, sticks, stones, etc., into the alleys. 5. If the whole surface of the beds have been cov- | ered with brush and burned over, before they are | | future tobacco than most planters seem aware of. formed, especially if the soil is new, the compost will not be needed. 6. Each bed, four and one-half fect wide and 160 feet long, should contain plants enough for one to APPENDIX. Xi tf¥o acres of tobacco, after the plants have been properly thinned. To provide against every contin- gency, it is safe to make one such bed for each acre of tobacco. 7. Sow each bed at the rate of one tablespoonful of seed mixed with clean ashes, or plaster, to ensure even sowing. Press the soil firmly to the seed with the back of a spade and sow over all the lightest possible-dressing of compost. 8. Cover with brush to keep off vermin, and to hold warmth. Let the brush lie on the beds until the plants require weeding. 9. Fence the beds to keep out dogs and other animals. 10. Water the beds as may seem necessary; keep clear of weeds and thin out as may be necessary, so the plants will stand at least an inch apart. CHAPTER IV. THE MANAGEMENT OF TOBACCO. SECTION I.—CULTIVATION AND CURING SOUTH. One of the best Kentucky growers of tobacco gives his manner of cultivating and curing, which we make known as covering all the essential points in the cultivating and cure of manufacturing tobacco, or that raised in the south. After transplanting, no further attention is re- quired till the weeds and grass make their appear- ance; these should be at once subdued with the plow and hoe. If the earth becomes dry and hard about the plant, it should be lightly scraped with a hoe, which will greatly facilitate growth. As soon as the plants are of size to permit it without injury, the ground should be deeply and thoroughly plowed, care being taken not to disturb the roots, and the plant hilled up by following with a hoe. In land that has been kept clean this may be the last plow- ing, the hoe being all that is needed to keep down the few weeds that may appear. When the plants are large enough to top, the leaves nearest the ground are to be broken off and the bud taken out, leaving on the stalk the number of leaves designed for the crop. This number is much a matter of fancy, yet it has more to do in forming the character of the Experience has fully proved that ten or twelve leaves are sufficient for a plant, and this is almost the uni- versal number among our best planters. If the crop xii APPENDIX. has grown well, twelve leaves may be allowed at first; the next topping it may be ten, and the number thus lessened as the season advances, or as the ap- This saves much pearance of the crop may indicate. labor, insures more uniformity in maturing, and adds to the value of the crop, making it more uni- form in quality. At this stage the attention of the planter is almost constantly required in protecting the crop from the Cut showing Plant with one Sucker left unpinched~ worms and insects that prey upon it, and in breaking off the suckers which soon appear at every leaf along the stalk. This will give ample employment to all idlers about the premises. As the plant approaches maturity it begins to thicken, and assumes a stiff, sleek, and motley appear- ance, which the most unpracticed eye will readily observe. Should the weather be dry and favorable, the first ripe plants may remain standing till a suffi- cient quantity matures to make a regular cutting; but if the weather is unpropitious it is best to cut as fast as matured, as it is liable to injury if allowed to remain too long. The harvest time of the crop is an important period, as any neglect then on the part of the planter will result in depreciation of its future value. In cutting the plant a sharp knife is to be used, and the stalk to be split about half its length, taking care not to break the leaves or otherwise injure them. . The plant is then to be set with the butt of the stalk up, exposed to the sun. When itis wilted enough to handle without breaking, it should be taken up and laid in heaps of from seven to nine in a place, and then hung as soon as possible to prevent its being scorched by the sun. The latter part of the day is best for cutting; there is less danger of the plant getting sunburnt. The sticks on which the plants are hung are small pieces of timber about four feet long, and of suffi- cient strength to support them. These, when filled, may be taken to the barn on a cart or wagon, or may be placed on a scaffold in the field. If the weather is fair it is best to sun the crop, as it aids the curing and adds to the strength and elasticity of the leaf after it is cured. Care should be taken not to place the sticks too near each other if the weather is damp and warm, as there is danger of injury. After re- maining on the scaffold a few days it assumes the color of a leaf in autumn; it must then be taken to the barn or curing house and placed away, keeping the sticks far enough apart to secure a free circula- tion of air through them. If the weather is wet, it is best to take the plants to the house at once and let the following process take place there rather than risk it in the field, as rain is always injurious to tobacco after it is cut, and especially so after it be- comes yellow. The curing process is of the utmost importance to the future value of the crop, and too much care can- not be given to it. If the weather is dry, and the tobacco is not too much crowded in the house, the action of the atmosphere should be assisted by fur- naces instead of fires. Smoke from fire is very injurious to fine manufacturing and cutting tobacco; all lovers of the weed greatly prefer its natural flavor. Many accidents happen yearly from the use of fire. The difference in the sale of one good, ripe, furnace- cured crop will pay for all the outlay for furnaces and fixtures for twenty years. The heating is more uniform, and less fuel is used. Where furnaces are not to be had, a small fire will effect the object. If the weather is warm and damp the atmosphere will not aid materially in curing the plant, and unless firing is resorted to it is certain to be more or less injured. It is always safer after a house is filled with green tobacco to rely mostly on the action of fires for curing. These should be small and slow at first, and continued so until the moisture engen-— dered by the fire is dried out, and then increased till the leaf is nearly cured. Then the fires should be allowed to go out, and the tobacco to come in ¢ase, or get soft again. The quality will be much im- proved by permitting it to come in case once or twice before it is thoroughly cured in leaf and stalk. Dry sound wood is best for the fires. If the planter desires to make a piebald or fancy article, care should be taken never to permit the leaf to get very soft during the curing process. To make AP EIN DIX. xii a really fancy article, the tobacco must be thoroughly yellowed first, and then be cured entirely by fire. This particular description, however, is not more desirable or valuable to consumers, as the essential properties of the plant are frequently destroyed by the action of the fire. As a general thing, it is bet- ter to cure the weed by the natural process of the action of the atmosphere, and where the planter has room enough to house the crop without crowding too close, the object can be attained without much fire, saving wood and avoiding much danger. Having now reached the point when it is supposed the crop is secured and cured, we proceed to give some directions in regard to its future management and preparation for market, as many, after all their care and labor, lose their profits to a great extent by want of knowledge in this respect, or by inexcusable carelessness. When the tobacco is thoroughly cured it is ready for the process of stripping, or taking the leaves from the stalk. The plant first passes through the hands of the most experienced laborer on the farm, who takes off the bad or injured leaves and ties them neatly in bundles of eight or ten. The plants thus culled are given to others, who strip off the remain- ing leaves and tie them in bands of six or eight, wrapping tightly with the tip of the leaf, used as a tie, so as to form a head of one anda half inch in length. These bundles should be as uniform as possible in size and color, as it adds to the beauty cf the sample by which it is to be sold. When the day’s work is done, let the bundles, neatly pressed through the hands, be putin a winrow —that is, laid straight in a bulk or pile long enough to hold the work of one or two days, and only the width of one bundle and a half, reversing each course so as to have the heads of the bundles out. Here it may remain till stripping season is over. Cold, winds, and frosty weather injure the texture and rich flavor of the leaf. The first good drying weather after the stripping get the smoothest and smallest sticks upon which the tobacco was hung, and hang it up again to dry. When the weather becomes moist enough to bring it in case, take it down and carefully bulk away as before directed, only taking more pains to straighten the bundles and make the bulk much wider; this is done by lapping the bundles over each other like shingling a roof, the bulker having his knee upon the bulk, carefully lay- ing down the tobacco as it is straightened and handed to him. When the bulk is finished, weigh it down heavily with logs or some heayy weight. Care must be taken that the tobacco does not im- bibe too much moisture, or get too high in case before it is bulked, as it would injure. Whenever it is soft enough to handle without breaking it may be put in bulk; and should the stems break a little under the pressure of the bulker’s knee no material damage will be done, pzovided the leaves do not crumble. A little attention will soon teach the most ignorant the proper order for safe keeping. The tobacco will be safe in bulk, and will wait the plant- er’s convenience to prize it in hogsheads. In prizing, the different qualities should not be mixed, and if proper care has been taken to keep them separated, no trouble will be had in assorting them. In packing, every bundle should be kept straight, and every leaf to its bundle. From a well-packed hogs- head any bundle may be drawn without injury or disturbance to others. The usual way of packing is to commence across the middle of the hogshcad, placing the heads of the first course about eight or ten inches from the outer edge, and running the course evenly across; the bundles of the next course are placed in the same direction, the heads against the side of the hogshead, and follow the circumfer- ence till the heads of the two courses come in con- tact. After that course is completed, the other side is finished by placing the heads against the cask as before, so as to have three courses across the cask, the bundles all laid in the same direction. The next layer is reversed, the packer carefully laying each bundle asitis handed to him. When filled, itis subjected to the press or screw and pressed down. The hogsheads are from forty-four to forty-eight inches across the head, and fifty-eight inches deep. From 1,800 to 2,000 pounds can easily be prized in them. If the tobacco is large, rich and oily, the harder it is pressed the better, and the better price it commands. These remarks are especially applicabie to those heavy kinds of tobacco grown where the soil and climate are peculiarly adapted to its produce- tion. In climates and soils not so well adapted to it, the same variety will assume a different character, the texture of the leaf being changed, being more light and bulky, and destitute of oil and substance. Tobacco of this description should be managed as above directed, but prized lightly in the casks, so as X1V AP PWNDIX. to admit of a free and open leaf, such being mostly required for cigar leaf. SECTION I.—CULTIVATION AND CURING IN THE NORTH Atter transplanting, the cultivation must be often The plants may be dressed with the hoe, and grass or weeds too near the plants for the hoe, must be pulled by hand. As soon as the tobacco has become too large to be cultivated without injuring the leaves by the whiffle-tree, the hoes should pass through it, drawing a little carth to the plants where required, and leveling the furrows made by the shovel or cul- tivator. Care should be taken to leave the land level, for level culture is generally the best. When the plants begin to blossom, select the best for seed. One hun- dred plants will furnish abundant supply of seeds for a crop of 40,000 pounds. All the others should be topped before they blossom—indeed, as soon as the blossom is fairly formed. It should be topped down to the leaves that are six inches long, if early in the season; but if late, top still lower. If the seasou is favorable, in two or three weeks after a plant is topped it will be fit for cutting; yet it will not suffer by standing longer in the field. The suckers are now to be pulled off, arid the ground leaves saved. The suckers ought to be pulled off before they get two inches long, as they spring out abundautly from each leaf where it joins the stalk. Ground leaves are those at the bottom of the stalk, which become dry, and should be gathered early in the morning, when they will not crumble. The worms ought to be destroyed as fast as they appear, or they will destroy the crop. Turkeys are the greatest help in this warfare that the planter can get. enough to kill weeds as fast as they appear. CUTTING AND CURING. When the plant begins to yellow or present the peculiar appearance indicating ripeness, it is time to put itin the house. It is eut off close to the ground, by turning up the bottom leaves and striking with a tobacco-knife. The plants should lie on the ground for a short time, to fall or wilt, and then be taken up and placed in small heaps of eight or ten plants, to be removed in a cart or wagon to the tobacco-house, or to be speared in the field, and then carried on the sticks to the house. There are various modes of securing it in the house—by pegging, splitting, tying with twine, and spearing, the latter now being con- sidered the best and most expeditious method. Tobacco sticks are small, round and straight, four and one-half to five and one-half feet long. They may be rived out like lath or narrow paling, one to one and one-half inch square, smaller at one end than the other. One cnd is sharpened to admit the spear. The spear is round, or like the Indian dart in form. It is made of iron or steel, bright and sharp. These sticks are carried to the field, and dropped one ateach heap of newly-cut tobacco. The spearing 1s done by pressing one end of the stick into the soft ground, the spear being on the other end, and with both hands running the plant over the spear and down the stick, thus stringing the eight or ten plants in the heap on the stick. It is then laid in piles, or placed at once on the wagon to be taken to the house, and handed up to the person who hangs the sticks across the joists or beams, placing them twelve or fifteen inches apart, and smoothing the leaves down so as not to let them crumple in the curing, and adjusting the plants on cach stick, that one shall not touch the other. As the tobacco cures the sticks may be pushed closer together, to make room for more tobacco and to exclude damp air from the cured tobacco. The tobacco houses should have many doors and windows, so as to admit light and dry air, and, by closing them in bad weather, to ex- clude the rain and dampness, which materially dam- age the tobacco, besides injuring the color of it. After tobacco has been cured and is dry, whenever the weather is mild and damp it will become soft and pliant, and then may be stripped. It is first taken off the sticks and laid in heaps, and then the leaves are stripped from the stalks and tied in bundles of about one-fifth or sixth of a pound each. The bundle is formed by wrapping a leaf around the up- per part of a handful of leaves, for three or four inches, and tucking the end into the middle of the bundle. There should, be, if the quality of the crop permits, four sorts of tobacco, second, bright, yel- low, and dull. When the tobacco is taken down the cullers take each plant and pull off all defective, trashy, ground, and worm-eaten leaves next to the big end of the stalk, and then throw it to the next person, who takes off all the best bright leaves (and if there be any yellow leaves he lays them one side, until he has got enough to make a bundle) and throws the plant to the next, who takes off all the rest, being the dull; and the resp2ctive strippers, as they get enough leaves in hand, tie up the bundles, C—O _" Boe BIN IO and throw them apart to keep the sorts separate for convenience in bulking. Stripping should not be done in dry, harsh weather. It is best not to take down more than can be tied up in a few hours. To bulk tobacco requires judgment and neatness. Logs should be laid parallel with sticks or boards across to support the bulk, and allow free passage for air under the bottom. The bundles are then taken, one at a time, smoothed and spread out. This ismost conveniently done by putting them against the breast and stroking the leaves downward, smooth and straight, with the hand. They are then passed, two bundles at a time, to the man bulking. He lays them down, two ata time, in a straight row, and presses with his hands; the broad part of the bundles slightly projecting over the next two. Two rows of bundles are put in a bulk, and both carried on together; the heads being the outside, an the tails touching or barely lapping. The bulk, when carried up to a sufficient height, ouzht to have a few sticks laid on the top to keep it n place. It must now be often examined, and if it ats warm or his a musty, bad smell, it will require to be changed into another bulk, laying it down one bundle at a time without pressing, so that it may lie loose and open to admit free circulation of air. This is called wind-rowing. After it has besome thor- oughly dry and has a strong smell it is fit to ‘‘ con- dition;” that is, when the moisture or warmth of weather makes it pliant, it is bulked in three or four, or even six-rowed bulks, and covered with boards or sticks and weighted down with logs, etc., when it will keep in nice order for packing at any time. SECTION IIl.—INSECTS BENEFICIAL AND INJURIOUS TO TOBACCO. Among insects that destroy the tobaceo worm, the Yellow Jacket, is said to carry off the young larva as winter food for its young. There are several other insects, especially the ichneumen flies, which lay their egos in the body of the tobacco worm. Turkeys are very fond of the worm, but the only safe way is to hand pick them during the season of their growth, which is from July or August until the crop is ripe, according to the season and latitude. THE LARVA OF THE SPHINGES. The great enemies to the growth of tobacco except the black eut-worm, which eats the young plants in spring, are the larva of two moths, the larger larva of Mazrosila (Sphinx) Carolina, which breeds up to XV about latitude 38 degrees. Farther north its place is supplied by a somewhat smaller, but no less destruct- ive worm, which also infests potato and tomato vines, and also egg plant and other species of the salanum family. About the latitude of 38 degrees, the two insects are found in common, but they never breed together. Of the various insects injurious and ben- eficial, the Entomologist of the Agricultural Depart- ment at Washington, in 1873, has the following, which we transcribe in order that they may be well known: The tobacco hawk-mouth or “ horn-blower ” of the south, Macrosila (Sphinx) Carolina, Linn., is a large moth, the caterpillar of which, commonly known as the tobacco-worm in the Middle States, and is very destructive to the leaf of the tobacco plant, when the worm is young, by eating holes in the leaves, thus spoiling them for use as wrappers for cigars, and when old by devouring the whole of the leaf itsel’. These worms appear of all sizes, during late summer and autumn, in the tobacco fields south, the first brood of eggs hatch in May or June. A description of their transformation from the egg to the perfect fly: The egg is deposited singly on the leaf of the tobacco or tomato plant, and the young worm when first hatched out by the heat of the sun, commences to eat holes in the leaf of the plant, and sheds its skin several times before attain- ing its full size; it then goes into the carth and the pupa is there formed in «@ subterranean cell, the late broods remaining as pup all winter, and com- ing out as the perfect fly the following spring. The insect (Fig. 3) appears from June and July until late fall. It hovers in the twilight like a hamming-bird over flowers, especially honeysuckle and Jamestown weed, (Datura stramonium), sucking the nectar by means of its long, flexible tongue, which, when the insect is at rest, is coiled up like a watch-spring un- der the head. The tongue when unrolled measures four to six inches in length, and the caterpillar feeds also on the potato, red pepper and tomato, as well as the tobacco. This inscct is almost exactly like the northern so-called potato-worm in all the states of larva, pupa, and insect, and can scarcely be distin- guished from it by young entomologists; but in the “tobacco-worm”’ the anal horn on the tail of the caterpillar is reddish instead of bluish; it also has no longitudinal white stripe, the pectoral feet are ringed with black, the body is more hirsute, and the insect XV1 APPENDIX. itself is more indistinctly marked, and always has a white mark at the base of its wings and partly on the thorax, which the moth of the potato-worm has not. The potato-worm is also found feeding on the tobacco south, and frequently a black or nearly black variety of the worm is taken, especially towards the end of the season. The potato or tomato worm has also been accused of being poisonous, but this is entirely erroneous, asthe horn on the tail of the caterpillar is incapable of inflicting any serious wound, and has no poisonous properties whatever. The potato-worm is the northern species, and in Maryland the two species meet, and are found indis- criminately together in the tobacco fields, yet never mixing, but remaining perfectly distinct, although so nearly allied in appearance, halits and food. There are several parasites, and one in particular, that is very useful in destroying the potato and to- bacco worm. It is a minute, four-winged fly (J/i- croyaster congregata), Which deposits its eggs in the caterpular, and eventually kills it. The eggs of this parasite, to the number of one hundred or more, are deposited in the back and sides of the caterpillar, in small punctures made by the ovipositor of the fly. The larve, when hatched, feed upon the fatty sub- stance, and when fully grown eat a hole in the skin, and each maggot spins for itself a small, white oval cozoon, one end of which is fastened to the skin of the worm, and the caterpillar appears as if covered with small, oval, white eggs. Highty-four flies were obtained from one caterpillar by Say, and Fitch counted one hundred and twenty-four cocoons on another worm, so that these insects must destroy a great number of worms. The parasite, however, is said to be destroyed by another hymenopterous in- sect (Ptcromalus tabacum), which deposits its eggs in the cocoons of the microgaster. Another species, forming an immense mass of loose woolly cocoons, .i3 also said to kill the caterpillar of the potato-sphinx, and most probably attacks also that of the tobacco worm in a similar manner. It is, therefore, of great consequence when destroying the caterpillars by hand-picking to avoid crushing or injuring any cater- pillars which appear to have cither white flocs or eza-like cases on their backs or sides, as these are the cocoons of a very useful insect, which, if left undisturbed, would produce multitudes of flies, which would destroy an immense number of these injurious worms, The hornets, and an orange-colored wasp, taken by Walsh for a Polistes, devour the caterpillar when young and small. The best remedy against these insects, however, is to poison the fly which produces either the potato or the tomato worm, by dropping a mixture of “blue stone” of the druggists, or crude black arsenic, into the flower of the Jamestown weed, or stramonium, in the evening, when the fly will come and insert its long proboscis into the flower, sip up the poisonous mixture, and die before depositing its eggs. A correspondent from Tennessee finds it advanta- geous to cultivate a few plants of the Jamestown weed among his tobacco, and then to poison the blcs- soms, as they appear, with the above-mentioned liquid, every evening, and has thereby saved a great part of his crop uninjured. In Maryland some to- bacco-growers utilize young turkeys by driving them into the tobacco field, where they pick the worms from the leaves. Some planters also pay a small premium to children for the dead millers or moths, which are readily killed with a piece of shinzle or board as they hover over the flowers in the evening twilight. In relation to the cultivation of the Jamestown weed, a common name for which is stink-weed, we used to raise young plants and remove them to the tobacco field, about twenty-five to the acre, getting them in blossom as early as possible, and poison the blossoms, and thus saved much labor by destroying many moths and thus preventing them laying their ezes. This plant is found growing well north in Wisconsin, and is well worthy of being forwarded like tobacco plants, and transplanted about the fields. The moths are sure to find the blossoms in the dusk of the evening. These moths are often mistaken for humming-birds as they flit from flower to flower in the dusk of the evening. AEP HN DIE=X.. ~ PATRONS’ DEPARTMENT. This department of the Farmers’ Stock Book contains local information of interest to the patrons of the work. It shows the varieties of the different kinds of stock bred in the localities named, and the names and loca- tion of a great number of men who are interested in stock and dairy interests. WALWORTH COUNTY. Cc. M. Clark, Sec. 7, Whitewater, is one of the most extensive breeders in the state of Shorthorn Durham cattle. He also breeds Spanish Merino sheep and Po- land-China swine. Mr. Clark is a pioneer breeder of cattle in Walworth County, and has done much to en- courage an interest in raising good stock. * B. T. Fowler, Secs. 31 and 32, La Grange, owner of Sunny Side herd of pure bred Poland-China swine. Mr. Fowler has been breeding Poland-China hogs since 1870, and has achieved a national reputation. J. R. Brabazon, Delavan, pruprietor of the Star Poultry Farm and Yards, is one of the most extensive breeders of thoroughbred poultry in the state, and is widely known for the excellence of his stock. His yards contain all the best breeds of poultry. Frank W. Tratt, Whitewater, breeder of Shorthorn Durham cattle, and owner of a thoroughbred registered bull. Mr. Tratt is one of the leading farmers and breeders in the county. Harvey Marr, Whitewater, owner of the stallion‘‘Mam- brino Bacchus,” brought from Canada in 1888; is a bright bay, stands 1615 hands high and weighs 1,400 pounds; was sired by Fisk’s Mambrino Chief; dam, Lady Bacchus. Mr. Marr also owns and operates three cheese factories in the vicinity of Whitewater. G. H. Merwin, Sec. 28, Walworth, general farmer; keeps grade Holsteins, Poland-China hogs and Nor- man horses. A. C. Maxon, Sec. 33, Walworth, general farmer; keeps grade Holsteins, Berkshire hogs, White Brahma poultry; owns a feed mill for the accommodation of the public. W. H. Coon, See. 33, Walworth, general farmer; en- gaged in dairying; keeps grade Durham cows, and Po- land-China and Chester White swine. Robert L. Rodman, Sec. 20, Walworth, one of the most extensive farmers in the town; keeps Shorthorn _ Durham cattle; owns two full-blood bulls from stock of C. M. Clark, Whitewater; Poland-China hogs; Merino sheep. D. W. Mulford, Sec. 33, Walworth, general farmer and breeder of Merino sheep. Has been engaged in sheep breeding since 1862. The Clydesdale stallion “Lord Hope” is owned by O. A., a son of D. W. Mulford. David MeNalley, Sec. 17, Walworth; general farmer; keeps grade Holsteins; owns the bull “‘Henry,” a three- fourths Holstein. Tra Merenes, Sec.17, Walworth, general farmer; has, perhaps, the best barn buildings in the township. Geo. L. Pearce, Sec. 18, Walworth, general farmer; keeps grade Durham cattle; has a flock of 255 Merino sheep, particularly fine; keeps Norman horses. XVil T. H. Pugh, See. 20, Walworth, general farmer; keeps grade Holstein cattle, Poland-China swine, Clydesdale horses. C. Church, Sec. 22, Walworth, dairyman and breeder of Jersey cattle; keepsan average of 830 cows. Has been engaged in dairying 15 years, and breeding cattle about Six years; keeps Berkshire and Chester White hogs. H. J. Maxon, See. 27, Walworth, general farmer; has a dairy of 20 cows, Holstein and Jersey cattle; keeps Berkshire hogs. T. Merritt, See. 28, Walworth, engaged in dairying; keeps 16 cows, grade Holsteins. E. R. Maxon, retired farmer, Walworth, owns farm on Sec. 33; keeps 24 cows for dairy purposes. Wm. Higbee, general farmer, Sec. 16, Walworth, owns a three-quarter Holstein bull; keeps 35 cows tor dairy purposes. _ 8S. H. Van Schaick, Secs. 7 and 8, Walworth, engaged in dairying; keeps grade Shorthorn Durham cows, owns a seven-eighth Durham bull; keeps Berkshire hogs. E. A. Mulford, Sec. 33, Walworth, dairyman; keeps grade Holsteins. During 1884, 14 cows gave 350 lbs. of milk per day. During the month of June, 1884, Mr. Mulford sold 12 lbs. of cream per day. Also an extensive breeder of Norman horses. M. F. Pierce, Sec. 32, Walworth, farmer and a prom- inent breeder of thoroughbred Norman horses; is the owner of “McMahone” 504, foaled 1870, ’and im- ported 1871; ‘‘Legrand” 2252, foaled 1877, and im- ported 1882; registered in French stud book 1054; is also the owner ot other valuable Norman horses. F. W. Maxon, Sec. 28, Walworth, is one of the most extensive breeders of Holstein cattle in the state, and is the owner of one of the finest herds in this region, which is composed in part of 22 full-bloods; is the owner of the thoroughbred bull “Jacobson” 2580, sired. by Jacob 4th, Netherland herd book 210. Mr. Maxon began breeding Holsteins in 1877 with one thorough- bred; has taken numerous first prizes at state and county fairs. One cow, “Puss” 428, gave in 1879, 10,579 lbs. of milk. Mr. Maxon’s herd presents a fine appearance. Frank T. Millard, See. 11, Whitewater, dairyman; keeps an average of 28 cows, also Poland-China swine and Buff Cochin poultry. G. R. Horne, veterinary surgeon, Whitewater, owner of the trotting-bred stallion “Expert,” foaled September, 1882, beautitul bay coler, sired by the famous stallion elsewhere mentioned in this work. ‘‘Expert’s” dam is the N. Cornish bay trotting mare, of Whitewater, S. T. B., bred by B. F. Akers and sired by Old Ethan Allen. “Expert” is of fine build, and will be 16 hands high. Fryer’s ‘““Patchen,” owned by N. Fryer, Whitewater, Wis.; a dark bay stallion; height, 16 hands; weight, 1,200; disposition good. Fryer’s Patchen was got by Monmouth Patchen, he by Old George M. Patchen. Monmouth’s Patchen’s dam was by Messenger Eclipse; his grandam by Old Duroc. Fryer’s Patchen’s dam was got by Eureka, called the ‘‘Pinchin horse;’ he by Long Island Black Hawk. Eureka’s dam, Lady Morse by Mambrino Paymaster; grandam by Highlander. H. C. Leffingwell, Jz. & Co., livery and sale stable, Whitewater, Wis. This firm is composed of H. ©. Leffingwell and P. H. Wintermute. The Wintermute stock farm, S. Wintermute, proprie- tor, is located near the village of Whitewater. The farm is stocked with about 100 head of Holstein cattle, including both thoroughbred and grades. A number of choice thoroughbreds have recently been added to the herd. Mr. D. A. Colby resides upon the farm and is interested in the stock, t.. oli. + of XVlil Thomas Dyer, Whitewater, proprietor of creamery and cheese factory. Butter produced in 1884, 22,000 Ibs. Eben Cook, Sec. 10, Whitewater, farming and dairy- ing; keeps Shorthorn Durham cattle and Poland-China hogs; farm managed by J. F. Cook. L. Jenks, Sec. 10, Whitewater, general farmer; has one of the finest barns in the county. O. Cook & Son, Whitewater, breeders of Shorthorn Durham cattle; owners of bull ‘‘Fennel Duke 3d” (46,- 072); got by imported ‘“‘Kirkleving Duke” 46,385. John Dorr, Sec. 2, Whitewater, engaged in dairying; breeder of Polaud-China and Chester White hogs; Plymouth poultry. A. L. Potter, Sec. 1, Whitewater, engaged in dairying; keeps an average of 22 cows; keeps Poland-China hogs. W. H. Snyder, proprietor of cheese faetory, known as the Big Spring factory, Sec. 1, Whitewater. BiRidge Bros., Sec. 6, La Grange, breeders of Shorthorn Durham cattle; is the owner of a superior bull; crosses Holstein with Durham for milking purposes; also keeps Poland-China hogs. J. O. Fuller, Sec. 2, Whitewater, dairyman; breeder of Merino sheep, Poland-China hogs, Buff Cochin and Plymouth Rock poultry. Daniel W. Cross, situated on the line of Walworth and Jefferson Counties, is engaged in dairying; bree‘er of pure Essex swine. A. G. Carlin, Sec. 2, Whitewater, keeps high-bred Durham cows, Poland-China hogs, Brahma and VPlym- outh Rock poultry. W. H. Spencer, livery and sale stable; first-class rigs at all times to let at reasonable rates. T. B. Spooner, Sec. 3, Whitewater, engaged in dairy- ing; keeps Poland-China and Chester White swine; White Leghorn and Plymouth Rock poultry. Ely H., son of T. B. Spooner, is a breeder of Shorthorn Durham cattle, and owner of the horse ‘‘Hambletonian,” in Spink County, Dakota. Henry Moorhouse, Sec. 3, Geneva, farmer and stock grower. has grade Durham and Holstein cattle, mixed fine sheep, Poland-China swine and Norman horses. J. H. Snyder, Elkhorn, farmer and stock grower, has Shorthorn cattle, four full blood bulls, Poland-China swine and Norman horses. G. H. Sperbeck, proprietor Park Hotel, only first- class hotel in Elkhorn, has purchased and refitted in first-class style, good accommodations, with sample room for commercial travelers. Geo. A. Lytle, Elkhorn, Wis., farmer and _ stock grower, proprietor Oak Ridge herd of the celebrated Poland-China and Duroc Jersey swine and Jersey cattle, has all his breeding stock recorded. ‘They con- sist of the most approved strains of the breeds. The style ef swine conforms to the standard adopted by -O.P. C.R. and A.D. J.S. A. They have won many ‘premiums at state and county fairs. The Jersey cattle are first-class in every respect; they are large and well formed, rich milkers, large butter record. I have re- duced rates by express. Will not ship stock C. O. D. Stock recorded when sold. Farm half mile east of Elik- horn, on the C., M. & St. Paul R. BR. C. K. Phelps, Sec. 1, Geneva, breeder of pure bred Spanish or American Merino sheep; has taken first prize at state, county and national fairs on the Dest pure breeds; has the Duroc Jersey and Poland-China swine, and Plymouth Rock and black B.ahma poultry. Mr. Phelps has had twenty years’ experience in breeding sheep. Correspondence solicited. i: = = = = ASP PND a xe N. K. Fairbank, Geneva Lake, breeder of Guernsey cattle, has thirty-five head pure bred cows, two full blood bulls, Southdown sheep, Berkshire swine, Ply- mouth Rock poultry. Has model barn for care of stock. W. H. Lawrence has been ten years with Mr. Fairbank in managing and care of stock. H. A. Williams, See. 12, Geneva, farmer and stock grower, has grade Durham cattle, half blood bull, mixed fine wool sheep, Poland-China swine. Robert Cobb, Geneva, Sec. 26, farmer and dealer in cattle and swine. Feeds and ships his own stock. L. Z. Leiter, Geneva Lake, a breeder of pure breed Jersey cattle, owns full blood Jersey bull, Southdown sheep. Has fine model barn for stabling stock. J. W. Bucknall has had ten years’ experience in care of stock, six with L. Z. Leiter. I. W. Coman, Elkhorn, Wis., farmer and stock grower, has Shorthorn cattle, owns full blood bull, bought from the, celebrated Bow Park Herd Company, Ontario, has mixed fine wool sheep, pure Partridge Cochin poultry and Cleveland Bay horses. E. M. Mills, Elkhorn, farmer and stock grower and dairying, has grade Durham and Holsteins, forty-six head Poland-China swine, Cleveland Bay and Swigert horses. Geo. L. Knapp, Sec. 19, Lafayette, farmer, stock grower and dairying, has grade Durham and Holstein cattle, Poland-China and Chester White swine, Norman horses. Levi E. Allen, Sec. 5, Geneva, graded Holstein cattle, Swigert and Norman horses, Polanc-China swine. P. W. Flanders, Elkhorn, Wis., has pure breeds Part- ridge Cochins and W. C. B. Polish poultry. Won prizes at three state fairs; has Jersey cows and Poland-China swine, has poultry and eggs for sale for breeding, also Poland-China pigs for sale. L. & M. A. Brown, Delavan, areamong the most prom - inent breeders of Percheron Norman horses in the state. They have the noted stallion ‘‘Captain” at the head of their stud. -‘Captain” is one of the most famous stal- lions ever imported from France. They also have on hand a choice lot of grades for sale. People dealing with them find them moderate in prices and square dealers. George F. Flanders, Delavan, is engaged in farming and stock-raising, keeps none but the best and thor- oughly understands how to produce it. Guy R. Hollister, Delavan, is engaged in mixed farm- ing and stock rais ng. W. 8S. Dunbar, Delavan, general farmer and mixed stock raiser. C. Q. Fisk, Delavan, farming and stock raising. Edward Amos. Delavan, is engaged in mixed farming and raising good swine. He also keeps some very fast and well bred road horses for sale. J. J. Slattery is farming on a large scale; owns a splendid large farm close to Elkhorn and keeps a very large amount of stock; some very fine grades. F. L. Von Sues-Milech, M. D., Delavan, is one of Del- avan’s oldest and most respected citizens and enjoys and keeps some of the finest horses in the state. { J. W. Utter, Delavan, is engaged in general farming and mixed stock raising. George C. Clark, Delavan, is engaged in farming and is breeding some very fine young horses. M. L. Hollister, Delavan, is engaged in mixed farming; keeps large stock of cattle, some sheep, swine and horses. His stock is well graded. A APPHNDIX. R. 8S. Smith, Delavan, a general farmer and keeps stock of all kinds graded. H. L. Kimball, Delavan, engaged in mixed farming, keeps general stock. Charles Meacham, Delavan, has a beautiful farm close by the ‘‘inlet” to Delavan Lake, and has a very pleasant Lake resort called Meacham’s Park; is engaged in gen- eral farming and mixed stock raising. Philip Mink, Delavan, is engaged in raising some good looking dairy cows, of Holstein breed, also Short- horn grades and doing general farming. W.N. Meroness, Delavan, is the proprietor of Lake View farm and Lake View Park, a delightful summer resort bordering on Delavan Lake; is breeding pure Poland hogs, grade cattle and some fine young horses; keeps sheep, buys, feeds, and sells stock. G. & B. Shepard, Delavan, are general farmers and are very pleasantly located near to Delavan. Chas. Hare &‘Co., Delavan, are engaged in stock breeding and are trying to get and keep the best. N. 8. Chambers & Co., Delavan, proprietors of Maple Lawn Farm,'are breeding some very fine stock from a registere 1 Shorthorn bull two years old, weight 1,700 ths. cherry red, and'named Alfred 3d. Alsosome excellent young horses and full blood Poland-China hogs. Stock for sale. M. E. Utley, Delavan (village), is the owner of the stallion ‘*Young Rouen,” sired by Old Rouen imported from France in 1873, weighing 2,100 tbs. His dam was a full blood Messenger mare. ‘‘Young Rouen” is a erow black, 17 hands high, weighing 1,750 ibs.; kind disposition and fine action; very toppy and beautiful. Fredrick Baker, Sec. 7, Delavan, is the owner of the celebrated young stallion, ‘‘Dave Hill,” from Old Dave Hill. This is a beautiful young horse 161 9 hands, weighs 1,300tbs., dark brown, nicely gaited, and is a perfect representative of ‘‘Old Dave Hill.” J. H. Hollister, Jr., Delavan, keeps a fine lot of stock horses, cattle, sheep and swine; high grades for sale. J. Farvar, Sec. 18, Delavan, is breeding from Mam- brino mares by Highland Chief, some elegant dark bay colts. Has a young stallion called Captain, 16 hands high; weighs 1,300 lbs.; will sell for $500. Young horses for sale. W.S. Dunbar, Sec. 12, Delavan, exhibits a lot of good colts sired by Captain, a beautiful gray Norman, owned by L. & M. A. Brown, of Delavan. Thomas Irving, Delavan, is the owner of Glo- sieur, a dappled gray Percheron stallion, imported by Deacon Bros.in 1884. Weighs 1,730 lbs.; 17 hands high; arm 33 inches, and has not a weak point. Is also the owner of Peacock, an elegant Cleveland Bay horse, 1615 hands high; weighs 1,465 lbs.; can show a 3-min- ute gait, and isthe winner of the gold medal and first premium at Hamilton, Canada, and sold at 3 years old for $1,600. J.S. McDugal, Sec. 23, Delavan, has a fine farm of 160 acres with very beautiful improvements; has some grand, heavy young horses for sale. Judson B. Foster, Delavan, is the proprietor of Maple Hill Dairy Farm, of 260 acres, two good houses and wells on the farm. Will sell at $50 an acre. N. M. Harrington, Sec. 1, Darien, is the proprietor of Prospect Farm, of 375 acres. The buildings on the farm are all new and cost $30,000; the land $20.000. Keeps 100 cattle; has a fine Shorthorn bull named “Jim Bluine;” weighs 2,000 Ibs. Wants to buy some full-blood Shorthorn heifers. ‘Jim Blaine” is of the Shorthorn herd of Wm. C. Kiser, of Madison, Wis., and has a registered pedigree. XIX R. H. Bristol, See. 16, Delavan, breeder of Short- horn cattle from registered bull and full-blooded cows, Poland-China hogs, pure-bred Light Brahmas, Pekin ducks, Toulouse geese and Bronze turkeys, has a model barn with mansard roof, which style of barn he recom- mends tofarmers and stock growers. Has stable room for 30 horses, hay room for 150 tons, besides other departments. C. W. Hickson, Sec. 16, Delavan, proprietor of Lake- side Farm, has a very fine Shorthorn bull and 30 head of good grade cows (Shorthorns). He thinks their milk as rich as any, and as to quantity they are far ahead of any cows of any other grade. He has stabling for 100 cows, particularly convenient and well-ventilated hog houses, aud one of the model hay barns of Walworth County. S. E. Weaver, Sec. 15, Delavan, by crossing Messenger and Morgan mares with the English Shire horse, has produced an exceptionally fine dark bay horse; high headed; fine action, and 21,250 1b. horse. He has some very promising young teams on exhibition. J. K. Dinsmore, Sec. 15, Delavan, proprietor of Lake Lawn Farm, is producing fine formed calves from his herd of 36 cows, % Durham, by crossing with a Short- horn bull called “‘Pride of Lake Lawn,” 3 years old; weighs 1,800 lbs. Also breeds Poland-China and Berk- shire hogs. C. L. Douglass, Walworth, general farmer and extens- ively engaged in breeding and stock growing. Has a ee containing 360 acres; deals in horses, cattle and sheep. E. C. French, Sec. 30, Walworth, general farmer, breeder of Merino sheep and Clydesdale horses, owns an imported Clydesdale stallion. J. S. Belknap, Sec. 33, Walworth, general farmer; keeps grade Jersey, Durham and Holstein cattle; Jersey Red swine and Buff Cochin poultry. ‘ D. Maxon, Walworth, breeder and dairyman; grades Holstein for milk and beef. Keeps 20 cows. Has an exceptionally fine herd of grade cattle. John Hore, Sec. 19, Geneva, farmer, stock grower and dairying. Keeps Durham cattle; owns full-blood Durham bull “Prince;” weighs 2.000 lIbs.; purchased from J. H. Snyder's pure-bred Durham stock; has 75 head, 30 cows; has Poland-China swine, Norman horses. Mr. Hore commenced to improve in breeding in 1883, and ranks among the successful breeders in Walworth County. A. G. Palmer, Sec. 20, Geneva, farmer and stock grower; has graded Durham and Holstein cattle, Poland- China with Chester White swine, English Coach horses, Plymouth Rock poultry. Geo. Slade, Sec. 20, Geneva, farmer and stock-grower, has grade Durham and a fine lot of Holsteins, 21 head from full-blood bull bought in Elgin, [l.; Poland-China and Berkshire swine; Norman horses; White Leghorn poultry. Geo. Trowbridge, manager on R. T. Crane’s place, in Lynn, on Lake Geneva, keeps Holstein and Durham cattle, Southdown sheep, Plymouth Rock poultry. Mr. Trowbridge learned the business of landscape gardener in England; was four years with L. Z. Leiter; had his present place since 1883. E. B. Metyard, Sec. 6, Lynn, has graded Durham cat- tle, Southdown sheep, Poland-China swine, Norman horses, Plymouth Rock poultry. J. I. Crocker, Lynn, on Geneva Lake, manager for S. W. Allerton’s place, keeps Jerseys and grade cattle, Norman and Percheron horses. Mr. Crocker learned the business of landscape gardener in England. ra Fe ee ASP PE IND Ex. KX James Hague, manager on O. W. Potter’s place, Lynn, on Geneva Lake, keeps full-blood Holstein bull; has Jersey, Holstein and Guernsey cattle, Southdown sheep, Poland-China swine, Norman, Percheron and Cleve- land and Plymouth Rock, Leghorn and Wyandotte poultry. Mr. Hague learned the business of landscape gardener in England. Henry Groff, Lynn, manager on Edmund Bourke’s place on Geneva Lake, keeps Jersey and Guernsey cat- tle and Percheron horses. Mr. Groff has been manager since 1849. H. D. Hill & Son, Sec. 21. Geneva, farmer and stock- grower, has graded Durham and Holstein cattle, mixed fine wool sheep, Poland-China swine; has fine Norman horses from L. & M. A. Brown’s Norman stallion—took first prizes at Walworth, Rock and Racine County fairs; Partridge Cochin and Plymouth Rock poultry. John Deignan, Lynn, on Geneva Lake, manager for John Johnston, has grade Durham cattle, Hampshire- down sheep and Norman horses. D. D. Fairchild, Sec. 17, Geneva, keeps graded Dur- ham and Guernsey cattle, Merino sheep, Poland-China swine, Norman and Morgan horses, Plymouth Rock poultry. ' E. E. Cowles, Sec. 9, Geneva, keeps grade Durham and Jersey cows; has 35 head; owns pure-blood Jer- sey bull; has Poland-China swine, English Cochin and Leghorn poultry. Geo. D. Doubleday, Whitewater, breeder of noted trotting horses. Owner of the famous trotting stallion, “Allegro,” bred by Hon. R. Richards, of Racine. “‘Al- legro” stands 16 hands high, is a seal brown color, and has a record of 2:30. He was sired by ‘‘Sweigart,” dam by Goldsmith’s ‘‘Abdallah,” son of “Volunteer.” Mr. Doubleday also owns the pacing mare, ‘“Youlond,” and the trotting stallion, ‘“‘Cash.” Geo. R. Kent, Whitewater village, wagonmaker. Is the owner of the mare, ‘‘Hattie;” sire, ‘‘Old Hickory;” dam, imported English mare. When three years old, “Hattie” made 2:58. William Smith, butcher, Whitewater village, owner of the Patchen horse, ‘‘Charles.” Weight, 1,385 tibs.; height, 17 hands, 219 inclies; time, 3 minutes. Hull and Coburn, livery and sale stable, Whitewater village. M. Furlong, M. D.; office and residence, Whitewater village. William Taylor, section 5, Richmond, engaged in dairying and breeding Shorthorn and Durham cattle, Poland-China hogs, Merino sheep, Hamburg, Buff Co- chin and Plymouth Rock poultry. James Smith, section 33, Whitewater, engaged in dai- rying ; keeps an average of thirty cows, Jersey, Holstein and Durham, mixed. John McGill, blacksmith, Whitewater village, practi- cal horseshoer, makes a specialty of plating and inter- fering; owner of ‘‘ Lady Mack,” sired by ‘* Minnesota “Chief,” having a record of 2.2215; dam, sired by ‘‘Ethan Allen;” time 2.15. 8S. L. Taft, See. 19, Whitewater, engaged in dairy- ing; owns one three-quarter Ayrshire bull. Has upon his farm a model barn, 114 feet long, capable of stabling seventy head of cattle. John Peacock, Sec. 20, Whitewater, engaged in dairying. Has a large creamery for the manufacture of butter. ‘ N.- D. Warner, Sec. 20, Whitewater; dairyman. Keeps graded cattle and Poland-China hogs. The milk product of 1884 was about 6,500 pounds. Fred Warner, a son, is interested in the farm management. Joel Doubleday, Sec. 29, Whitewater; dairyman. Keeps an average of twenty cows. Deals in Poland- China hogs. Charles E. Horton, Sec. 17, Whitewater; engaged in stock raising and dairying; keeps an average of forty cows. Is owner of the stallion ‘‘William Wallace,” sired by the Clydesdale stallion, ‘‘Sir William Wallace.” Keeps Poland-China and Chester White hogs; Plymouth Rock, Brahmas, Leghorn poultry. ~ H. Lewis, Sec. 18, Whitewater; dairyman. Grade cattle, mixture of Durham, and Poland-China swine. Ambrose Warner, Sec. 6, Whitewater, breeder of Po- land-China swine ; has been thus engaged since 1876 ; was awarded five first prizes in Walworth County, and three in Jefferson County. Is also engaged in dai- rying. H. J. Roe, Sec. 19, Whitewater, breeder of Poland- China swine, graded Durham cattle and Plymouth Rock poultry. D. Johnson, Sec. 15, Geneva Township, has grade Durham cattle, Poland-China swine, common grade horses, Plymouth Rock poultry. Walter Curtis, Geneva Township,, farmer, stock grower and dairyman, has Shorthorns and Jersey cattle, mixed fine wool sheep, Poland-China swine and Norman horses. F. H. Williams, Sec. 6, Whitewater, breeder of Dur- ham cattle, Poland China and Jersey red swine and Norman horses. Is engaged in dairying. J. M. Fish, Sec. 11, Geneva Township, farmer, stock grower and breeder of Shorthorn cattle; owns blood bull; has mixed fine wool sheep, Poland-China swine, Norman and mixed grades of horses. C. T. Griffin, Sec. 14, Geneva Township, farmer and stock grower, has pure breed Holstein bull and cow, purchased at Lake Side Farm, Syracuse, N. Y., of Smith & Powell, at cost $450; has mixed fine wool sheep and Duroc Jersey red swine. Wm. Rouse, Sec. 14, Geneva Township, has grade Durham and Holstein cattle, Poland-China swine, Norman horses and Plymouth Rock poultry. E. E. Palmer, Sec. 10, Geneva Township, is a breeder of Chester White swine ; has for sale in breeding season from pure bred registered pigs; will ship to any point; took prize at county fair on best improved breed of Chester White swine. Has grade Shorthorn cattle and Norman horses. H. GC. Flack, Sec. 10, Geneva Township, farmer, stock grower and dairyman, is a breeder of pure Jerseys; — owns a full-blood Jersey bull ; has Poland-China swine and Norman horses. W. E. Dunbar, Sec. 7, Geneva Township, farmer and stock grower, has Durham cattle, mixed fine wool sheep, Poland China swine, Norman horses and Ply- mouth Rock poultry. S. A. Boyd, Sec. 8, Geneva Township, farmer and stock grower; has Durham cattle, full-blood bull, Me- rino sheep, Poland-China swine, Norman horses and Ply- mouth Rock poultry. W. P. Holcomb, Sec. 10, Geneva Township, farmer and stock grower; grade Durham and Holstein cattle and Poland China swine. J. G. Flack, Sec. 9, Geneva Township, farmer, stock grower and dairyman, has a fine herd Jersey cows, pure-blood bull, Durham cattle, Norman horses, Poland-China swine, Plymouth Rock and light Brahma poultry. Mr. Flack ranks among the best in the county as a dairyman; he was given first prize at New Or- leans exposition for butter. = ——— sh —— ee oe ee — ALP IN ID bk. Charles Dunlap, See. 9, Geneva Township, farmer and stock grower, has grade Durham cattle, Poland- China swine, Norman horses and Plymouth Rock poultry. W. H. Welch, See. 14, Sugar Creek Township, farmer and stock grower, has grade Durham cattle, fine wool sheep and Poland-China with cross in Chester White swine. J. A. Strong, See. 26, Sugar Creek Township, has grade Durham cattle; owns full-blood Durham bull, fine wool sheep, Norman horses, Poland-China with cross in Suffolk and Chester White swine. N. P. Hand, See. 26, Sugar Creek Township. farmer and stock grower, has grade Durham cattle, full-blood bull, fine wool sheep, Chester White with cross in Sut- folk swine, and Norman horses. Tsaac Loomer, Sec. 18, Sugar Creek Township, farmer and stock grower, has graded Durham cattle, Poland- China with cross Jersey Red swine, and Partridge Cochin poultry. J. B. Doolittle, Sec. 32, Sugar Creek Township, farmer and stock grower, has graded Durham cattle, Poland-China with cross Chester White swine, Nor- man and Mambrino horses, Plymouth Rock poultry. D. Stewart, See. 32, Sugar Creek Township, farmer and stock grower, has grade Durham cattle, mixed grade fine wool sheep, Norman horses, Poland-China swine and Plymouth Rock poultry. R. E. Day, Sec. 8, Sugar Creek, farmer and stock grower, graded stock, mixed Shorthorns and Jersey cat- tle, Poland-China swine, Sir Henry and Fox Hunter horses. F. C. Weaver, Sec. 8, Sugar Creek Township, farmer and stock grower, has graded Durham cattle, Norman horses and Poland-China swine. Chas. Kinne, Sec. 7, Sugar Creek Township, farmer and stock grower, has Durham cattle; owns full-blood Durham bull, swine, Poland-China, cross Jersey Red, and Partridge Cochin poultry. A. W. Cook, See. 31, La Grange Township, breeds Shorthorn cattle; has a full-blood Shorthorn bull, cost at ten months old, $100; swine, Poland-China, Sir Henry, Black Hawk and Morgan horses. H. H. Cobb, See. 8, Whitewater Township, farmer and stock grower, has blooded Durham cattle, registered Merino sheep, Poland-China swine,,and breeds Hamble- tonian horses. W. Stockdale, Sec. 23, La Grange Township, farmer and stock grower, has a fine class of Durham cattle, owns a full blood Durham bull, has Poland-China swine, Norwood and Copper Bottom horses. John Taylor, Sec. 22, La Grange Township, farmer and stock grower. has a fine class of Shorthorn cattle, owns a full blood Kentucky bull, Merino sheep, Poland- China swine, Sir Henry and Copper Bottom horses. Wait and Son, See. 27, La Grange Township, breed- ers and dealers in Poland-China swine; got first prize and sweepstakes at Wisconsin state fair in 1884; keeps in season full blood pigs for sale. Wm. Greening, Sec. 14, La Grange Township, farmer and stock grower, keeps Durham cattle, registered Merino sheep, Berkshire and Poland-China swine. J.J. Stewart, Sec. 12, La Grange Township, farmer and stock grower, keeps a fine breed of Shorthorns, Poland-China swine and Morgan horses. E. J. Crane; See. 12, La Grange Township, common grade cattle, fine wool sheep, Poland-China swine Clydesdale horses. Mr. Crane also handles farm ma- chinery, XX1 S. N. Case, Sec. 29, La Grange Township, keeps half blood Durham and Jersey cattle, Poland-China swine: horses, Tallio, Black Hawk; Plymouth Rock poultry. L. C. Cook, See. 20, La Grange Township, farmer and stock grower, keeps Durham cattle, Merino sheep, Poland-China swine; horses a cross with Messengers and English draft. Thomas E. Lean, Sec. 10, La Grange Township, farmer and stock grower, keeps half blood Shorthorn cattle, fine wool mixed Merino sheep, Poland-China swine and Percheron horses. Geo. McDougall, Sec. 29 La Grange, keeps graded stock of Jersey cattle, Poland-China swine, fine wool sheep and Norman horses. Edgar McDougall, Sec. 32, La Grange, farmer and stock grower, breeder of Durham cattle, Poland: China swine and fine wool sheep. A. W. Arwood, Sec. 51, La Grange Township, farmer and stock grower, breeds Jersey and Shorthorn cattle, Poland-China swine. C. S. Vedder, Sec. 32, La Grange Township, breeder of Jersey cattle, fine wool sheep and Poland-China swine. J. N. Case, (farmer and stock grower, Sec. 19, La Grange, breeder of Durham and Alderney cattle, fine wool sheep and Poland-China swine, Plymouth Rock, Leghorn and Golden Pheasant poultry. Has had eight years’ experience in bringing grades to good breeds. C. C. Gibbs, Sec. 30, La Grange, has graded and full blood Durham cattle, fine wool Merino sheep, Poland- China swine; has been twelve yearsa breeder and dealer in Hambletonian. Percheron and Swigert breeds of horses. Elm Springs stock farm is owned by S. R. Edgerton, and is located on sections 13 and 14, Lafayette Town- ship, Walworth County. Thisis one of the choice farins in the county, consisting of 365 acres, about equally divided between prairie, oak openings and timber, watered by several never failing springs of the purest water. The owner has recently turned his attention to improved stock, and is at present interested in high grade Percheron horses and pure bred and grade Gallo- way cattle. He is breeding pure Suffolk and Duroc Jersey swine and thoroughbred Merino sheep, and is arranging for a flock of Shropshires; poultry, Silver Spangled Hamburgs. Emil Bramam (Honey Creek postoffice), Spring Prairie Township, general blacksmith and horse-shoer. Heniy Schwartz, Sec. 9, Spring Prairie, keeps part Norman horses and Shorthorn grade cattle and Merino grade sheep; owner of thoroughbred registered buck; raises Poland-China hogs, and mixed breeds of poultry.” George Bayer, Sec. 10, Spring Prairie, keeps mixed grades of horses and cattle, Merino graded sheep, Chester White hogs and mixed breeds of poultry, and white and gray geese. Wm. Kadow, Sec. 16, Spring Prairie, keeps Norman and Clydesdale horses, mixed Durham and Ayrshire cattle, Poland-China hogs, mixed grades poultry and black turkeys; the owner of a registered American Merino ram. M. R. Britten, Sec. 15, Spring Prairie, stock breeder, dealer in graded horses and graded Jersey cattle, thor- oughbred Poland-China hogs; keeps American Merino sheep, full blooded Plymouth Rock poultry. Alonzo Vaughn, farmer and stock breeder, Sec. 19, Spriug Prairie, keeps half Norman horses, and part Durham cattle; breeds Merino graded sheep, Poland- China hogs, Cochin poultry and black turkeys. XXxil ATP PEN DT x. George Vaughn, See. 18, Spring Prairie, breeds Morgan horses, Shorthorn cattle, American Merino sheep; owns two registered bucks; breeder of thorough- bred Poland-China swine, keeps white Brahma fowls. John Kniep, Sec. 18, Spring Prairie, keeps graded horses and cattle, Merino sheep and mixed Poland- China hogs. John Bodden, Sec. 24. Lafayette, keeps English Coach and Hambletonian horses, graded cattle, Poland- China and Chester White hogs; raises Partridge Cochin and white Brahma poultry. Henry Ward, Sec. 6, Spring Prairie, keeps the Sir Heury bree 1 of horses, graded Durham Cattle, Polan1- China hogs, Plymouth Rock poultry, and black turkeys. John Porter, Sec. 6, Spring Prairie, cattle breeder and dealer in graded Shorthorn cattle; keeps graded American Merino sheep from registered ram, Ohio record thoroughbred Poland-China hogs; raises pure Plymouth Rock poultry and bronze turkeys. Edward Ward, Sec. 5, Spring Prairie, keeps Copper Bottom horses and graded Norman horses, high grade cattle, American Merino sheep; owner of a registered American Merino ram; breeds Poland-China hogs, mixed poultry and black turkeys. Ingham Bros., Sec. 5 and 8, Spring Prairie, deal in Copper Bottom horses, 4 Jersey cattle, Poland-China hogs; breeders of thoroughbred Vermont sheep; raise white Leghorn poultry. Daniel Whitmore, Sec, 17, Spring Prairie, breeder of thoroughbred horses the owner of ‘‘Island Chief,” a full blooded stallion, got by Brigand by Mambrino Chief (see Wallace’s trotting register, Vol. 3.); keeps graded cattle, Merino sheep and pure Poland-China swine. Osear L. and Charles A. Dingman, Secs. 14, 11 and 12, Troy, breeders of Norman horses, Durham cattle, thoroughbred American Merino sheep, Chester swine and light Brahma poultry; owners of the Shorthorn Durham bull, Tam O’Shanter. F. E. Loomis, farmer, Sec. 26, Troy, owner with Wm. Donaldson, of full blood Shorthorn bull; breeder of Shorthorn and native cattle, Norman horses crossed with natives, Poland-China swine. and Plymouth Rock and Buff Cochin poultry. Wm. Donaldson, farmer, Sec. 25, Troy, breeder of Norman and road horses, Shorthorn cattle, graded with natives, full blood Merino sheep, registered, highly graded Poland-China swine, Plymouth Rock fowls, crossed with Leghorns. F. L. Andrus, farmer, Sec. 15, Troy, breeder of Me- rino sheep. James M. Taylor, Sec. 17, Troy, owner of crossed Clydesdale and Messenger stallion, breeder of crossed Jersey and Durham cattle, wlerino sheep, Poland-China swine, graded light Bra'ma, Leghorn and Plymouth Rock poultry and Pekin Ducks. H. E. Nourse, farmer and dairyman, Sec. 20, Troy, ; breeder of Jersey cattle, full blood and grades, Poland- China swine, and crossed Plymouth Rock, Brahma and Leghorn poultry. Eugene Babcock, proprietor of hotel, Troy Centre, Wis., good hotel accommodations, first-class livery in connection. L. J. Smith, farmer, Sec. 15, Troy; owner of regis- tered Jersey heifer; breeder of high-grade Merino sheep, Poland-China swine and Light B.ahma poultry. Anthony Noblet, See. 13, Lafayette; keeps part Nor- man horses breeder of graded Shorthorn cattle, Po- land-China swine and Merino sheep. A. O. Richmond, farmer, See. 15, Troy; breeds half- grade Shorthorn cattle, sheep three-fourths grade Me- rino, thoroughbred Poland-China hogs and graded Brahma fowls. Wesley J. Babcock, farmer, See. 10, Troy; breeder of half-grade Norman horses, half-grade Vermont Merino sheep, crossed Chester White and Poland-China hogs and mixed poultry. Eugene Neff, Sec. 1, Lafayette; keeps Copper-bottom horses, graded Durham cattle, graded Merino sheep, high-grade Poland-China hogs, Plymouth Rock and Brahma poultry. John Voss, Sec. 34, Lafayette, deals in part Norman horses, Durham grade cattle, Merino grade sheep; breeder of Red Duroc and Poland-China hogs raises Plymouth Rock and Buff Cochin poultry. James Child, Sec. 1, Lafayette, deals in American horses, Shorthorn graded cattle, American Merino sheep, Poland-China hogs, and Light Brahma poultry. Valentine Castle, Sec’s. 12 and 13, Lafayette Town; keeps three-quarter Durham cattle, Poland-China and Suffolk swine, American graded borses, and White Brahma poultry. S. I. Conklin, Sec. 1, Lafayette; keeps graded horses and thoroughbred Jersey cattle, Poland-China swine, Merino sheep breeds Leghorn and Silver Spangled Hamburg and Plymouth Rock poultry. D. M. Stearns, farmer and mill owner, Secs. 11 and 12, Lafayette breeder of graded Durham cattle and graded Suffolk swine. L. Vanderpool, Sec. 32, Lafayette, engaged largely in dairying, breeder of full-blooded Durham eattle, Po- land-China hogs breeds Plymouth Ro-k chickens. Ellsworth Bros., farmers, Sec’s. 6, 7 and 8, Lafayette; breeders of Mambrino horses crossed with Morgans; high-grade Durham cattle Spanish Merino sheep; Poland-China swine, and crossed Hamburg, Plymouth Rock, Brahma and Cochin poultry. Geo. Jewell, farmer, Sec. 35, Lafayette; breeder of graded Durham cattle, Merino sheep, graded Poland- China swine and Plymouth Rock poultry. E. 8. Shepard, farmer, Sec. 29, Lafayette; breeder of graded Durham and half-blood Ayrshire cattle, fine wool sheep, Delaines, Norman and Bellfounder horses, Poland-China swine, and Plymouth Rock, Houdan and Brahma poultry. John Heck, Lyons; keeps graded Shorthorn cattle, Merino sheep, mixed Poland-China and Berkshire hogs, graded Norman horses, mixed poultry. W. L. Stowell, Spring Prairie, breeder of pure Durham cattle and Chester White hogs: owner of stallion ‘‘Young Victor,” one-half Norman and one-half Mambrino, 16 hands high, weight 1,300 lbs., sire Captain 77, Vol. 1st Norman Stud Book, dam.Lady Walworth. S. 8. Bowman, Lyons, keeps one-half blood Norman horses, graded cattle, graded Merino sheep, Poland- China hog;, and Plymouth Rock and Leghorn fowls. Wm. Meadows, Sec. 2, I.yons, wool broker breeder of high-bred Durham cattle, graded Merino sheep, Po- land-China swine and Norman horses. Alexander Fraser & Sons, East Troy, owners of bull “Seraphina Prince,” calved 1880, got by Phoenix Ge- neva, Prine: of Speedvalle and Sanspariel Princess, Albert and Isabella, Windsor and Sanspariel 10, 12th Duke of Oxford and Sanspareil 5, Gauntlet and Imper- ial Sanspariel, Phoenix Geneva got by Renick Geneva 20.816, dam Phoenix 1st of Elm Grove by 4th Duke of Hillsdale 9,865 Renick; Geneva, a straight Rose of Sharon, by the $6,000 Duke of Geneva. Ss of eS EIN) tL Se Xxiil Alfred D. Smith, farmer, See. 30, Lafayette; breeder of Norman and native horses, crossed; native cattle; fine- wooled sheep; graded Poland-China swine; mixed White Cochin and native poultry. Alexander Fraser & Sons, breeders of pure Merino sheep; flock established in 1874 by purchase of 32 ewes and 2 rams of John $. Goe, Brownsville, Pa.; National record of the American Sheep Register, flock 2, page 70; Wisconsin Sheep-Breeders’ and Wool-Growers’ As- sociation, and Merino Sheep-Breeders’ and Wool-Grow- ers’ Association; and Merino Sheep Register, 81 and 82, flock 32. F. Goodrich, Lyons, keeps Shorthorn cattle, Merino sheep; owner of registered buck; keeps English coach horses. Thomas Busher, Lyons, keeps graded Shorthorns, Poland-China hogs, graded Morgan horses and mixed poultry. H. C. Olp, Lyons, keeps pure Durham cows, Norman grade horses, Poland-China hogs, registered Merino sheep and Black Brahma fowls. James Swahada, East Troy, keeps graded general stock. e Edward Mitchell, East Troy, general breeder and stock raiser; owns some good graded stock. P. Pendegast, Lyons, breeder and general farmer; owns some good graded stock of a miscellaneous char- acter. Christian Beck, Sec. 13. Lyons, breeder of blooded horses; owner of the stallion “Highland Boy,” weighs 1,300 lbs., and 16 hands high; owns stallion one year past sired by Silver Duke, a thoroughbred Percheron, imported by Dunham; owns one-half Durham cattle, Poland-China hogs, and graded Merino sheep; breeds Plymouth Rock chickens. H. B. Towslee, Sec. 2, Lyons, breeder of Percheron horses sired by Monarch, imported by Dunham; breeds one-half Holstein and three-fourths Durham cattle; breeder of Leicester hogs, and Poland-China mixed with Berkshire; keeps graded Merino sheep, and mixed breeds of chickens; owns the Peerless turkeys. George Schade, general farmer, East Troy. and breeder of cattle; keeps a mixed stock of horses and swine. Mrs. G. W. Crites, East Troy, owns a model farm and mixed stock of cattle, horses and swine. Frank Diest, East Troy, owner and breeder of some nice mixed graded cattle, horses, and mixed Poland- China hogs; owner of thoroughbred Durham bull. John Schaub, East Troy, a very industrious and care- ful farmer; breeds graded cattle, horses and swine. Jas. E. Rogers, East Troy, general farmer and breeder, owns some nice graded cattle, gruded horses and swine. Emilie Grebel, East Troy, general farmer and breeder of mixed graded stock. George Rohleder, East Troy, breeder of graded sheep and Poland-China hogs (graded). Joseph Swobode. East Troy, general farmer and breeder, keeps a mixed stock. F. E. Auderson, breeder, Sec. 12, Spring Prairie, breeds three-quarter Durham cattle, Merino sheep, Poland-China hogs and Chester White hogs; graded Morgan horses; keeps black Cochin and Brahma chickens. M. B. Keyes, Sec. 2, Spring Prairie, breeds thorough- bred Durham cattle, Sir Henry and Mambrino horses, pure Chester White hogs; raises Plymouth Rock chick- ens and fine peacocks. Joseph Schaefer, Lyons, keeps graded Merino sheep, a registered Merino ram, one-half and three-quarter Durham cattle, Poland-China and Berkshire hogs, one- half Percheron horses and black Cochin and Plymouth Rock chickens. M. H. Foote, Lafayette, breeder of thorough-bred Guernsey cattle, owner of the thorough-bred bull, “Amber Chief, 7th,” 1882; sire, “Imperial Amber” (145); dam, **Dora” (1G0). Breeds one-half Percheron horses and one-half Morgan; breeder of Yorkshire registered hogs. Wm. Frater, Lafayette, keeps mixed Holstein cattle, part Clyde horses, Poland-China hogs and Plymouth Rock chickens. John C. Wilson, Sec. 26, Spring Prairie, breeds mixed grades cattle, Norman and Swigert horses, Merinosheep; owner of thoroughbred buck; raises pure Chester White hogs, Plymouth Rock and Houdan chick- ens, and black turkeys. Henry Ayers, Sec. 12, Spring Prairie, breeder of blooded horses; stock: Governor Sprague, Oliver Gold- smith, Swigert and Hambletonian; breeds pure Chester White hogs, graded cattle, and high grades of Merino sheep. D. W. Vaughn, Sec. 11, Spring Prairie, breeder of Chester White swine, Merino sheep and graded Durham cattle ; keeps the Sir Henry breed of horses, Cochin chickens and brown turkeys; engaged in dairying. B. B. Rose, See. 1, Spring Prairie, breeds graded Merino sheep; owner of thoroughbred bucks, graded Shorthorn cattle; keeps Hambletonian horses and Poland-China hogs, and Plymouth Rock chickens. Ek. D. Page, Sec. 1, Spring Prairie, keeps the Bell- flower stock of horses; breeder of American thorough- bred Merino sheep, pure Poland-China hogs, Durham grade cattle; mixed breeds of poultry. Charles H. Babcock, Sec. 3, Spring Prairie, keeps Sir Henry and Clydesdale breeds of horses, graded Short- horn cattle; breeds graded Merino sheep, thorough- bred Chester White hogs and Plymouth Rock chickens. Francis Baker, Sec. 10, Spring Prairie, breeder of Percheron and Messenger horses; American Merino sheep; owner of registered ram, pure Chester White hogs, black Cochin and White Cochin chickens, graded cattle ; keeps black turkeys and grey and white geese. Horace Baker, Sec. 11, Spring Prairie, breeder of graded Chester White hogs, Durham cattle, Merino sheep. part Norman horses, Buff and Partridge Cochin chickens, blue and bronze turkeys; engaged in dai- rying. Nathaniel Schmidter, Sec. 3, Spring Prairie, keeps Merino graded sheep, Poland-China and Chester White hogs, mixed; Shorthorn graded cattle, and mixed breeds of poultry. Wm. Henry, Sec. 33, East Troy, keeps graded Merino sheep and Norman-French horses, mixed Chester White and Poland-China hogs, and mixed breeds of poultry. Daniel Monaghan, Sec. 9, Spring Prairie, keeps Chester White and Poland-China hogs, mixed ; graded cattle, Sir Henry stock of horses and mixed breeds of chickens, : Geo. Burton, Section 5, Spring Prairie, keeps one- half Norman horses, Shorthorn grade cattle, Poland- China hogs and Plymouth Rock chickens. James Brierly, Sec. 8, Spring Prairie, owner of regis- tered Merino buck and graded Merino sheep ; keeps graded Shorthorn cattle. three-quarter Norman horse and Clydesdale breeds, Plymouth Rock, brown Cochin and Black Spanish chickens: keeps the blue turkey. sige ef XXiV ALP PEIN DIX, Wm. Karcher, Sec. 3, Spring Prairie, keeps graded cattle, Chester White hogs, Patchin horses, graded Merino sheep and mixed breeds of chickens. Benjamin Mitchel, Spring Prairie, breeds Poland- China hogs, Shorthorn grade cattle, Merino grade sheep and the Sir Henry breed of horses; keeps the light Brahma chickens. Alva Whitmore, Sec. 20, Spring Prairie, breeder of Poland-China swine, registered; keeps grade Shorthorn cattle ; owner of the ram ‘‘ Woolly” (Cadwell Prairie Register, No. 15); owner of the fine-blooded stallion “Harry D, Jr.”; keeps White Partridge Cochin and White Brahma chickens, and thoroughbred bantam, named ‘‘Banta.” Herriot Hicks, Spring Prairie, breeder of pure Nor- man horses, owner of thoroughbred stallion; breeds Shorthorn cattle and Poland-China swine. Wn. Porter, cattle-breeder ; owner of ‘‘Royal Duke,” the thoroughbred Shorthorn bull, ‘‘Royal Duke, 2d” (Vol. 27 American Shorthorn Record); keeps graded horses, Poland-China hogs, Plymouth Rock chickens and black turkeys. Spring Prairie. F. H. Eames, Sec. 31, Spring Prairie, breeder of high graded Shorthorn premium cattle, registered Merino sheep, two registered Merino rams, Poland-China hogs, graded horses; keeps black Brahma chickens. M. E. Weter, Sec. 33, Linn Township, general farmer and dairyman. Joseph Stoneall, Sec. 35, Linn Township, general stock raiser and breeder. Thomas Ledger, Sec. 23, Linn Township, general breeder and farmer. S. J. Nichols, Sec. 25, Linn Townshin, breeder of horses and cattle, prefers cross between the Morgan and Percheron for general use. Owner of thoroughbred Shorthorn bull, ‘‘Lord Leroy, 2d,” No. 44,184; weight, 2,200 Tbs.; four years old. Also keeps fine stock of Poland-China hogs. ; R. J. Fuller, Sec. 13, Linn Township, breeder of horses and cattle; owner of thoroughbred Guernsey bull, ‘‘Pioneer,” No. 396. Prefers Guernsey cattle and Clydesdale horses. D.S. Allen, Sec. 23, township of Linn, prominent breeder and farmer; has lived at his present residence since 1852; is quite a popular man with the local pub- lic; was chairman of Town Board for eight years, and has held numerous public offices of more or less note. For the past four years has been chairman of the County Board of Supervisors, which position he continues to hold, showing his popularity throughout the county generally. B. S. Palmer, Sec. 28, township of Linn, general farmer and breeder, keeps fine stock of grade animals. Melvin C. Cornue, Sec. 28, Linn Township, general breeder of grade cattle and sheep; prefers Durham cat- tle for general use. George Allen, Secs. 23 and 24, township of Linn, ex- tensive land owner and breeder; settled in Linn Town- ship in 1852; has always conducted farming on a very large scale and with great success. During the past 20 years he has dealt very largely in cattle of different breeds; also horses, sheep and hogs. Mr. Allen is not only very popular with the people of his own locality, but’ very highly esteemed by the public generally throughout the county. He was elected in 1854 as member of the State Legislature, and has since held public offices each year in succession of more or less importance. Was also chosen president of the Farmers’ Mutual Fire Insurance Co., when it was organized in 1876, and holds the position to the present day. Peter Gavin, Sec. 22, Linn Township, general farmer, favors English shire horses tor farm, Durham cattle for milk and polled Angus cattle for beef; has been town- ship treasurer for number of years past. Norman Hatch, Sec. 26, township of Linn, owner of thoroughbred Norman stallion ‘‘Champaign,” imported from France in 1875, registered in Percheron Norman Stud Book, No. 140. John Dillenbeck, Sec. 15, Linn Township, extensive breeder of grade Durham cattle and Poland-China hogs; has also fine stock of horses of part blood Norman; has 280 acres of land and a number of fine outbuildings, including a handsome and convenient barn, erected last year at a cost of about $3,000. His preference in cattle is across between the Durham and Devon for general dairy puposes. F. B. Meriam, Sec. 13, Linn Township, owner of thoroughbred Guernsey bull ‘‘Ludovic,” two years old, No. 707; also Guernsey cow ‘‘Honeysuckle,” No. 1,335. James M. Walsh, Sec. 21, Linn Township, breeder of fine carriage horses and roadsters. J.S. Reek, Sec. 20, Linn Township, breeder of grade Durham cattle, has fine herd of milkers; also keeps fine stock of Poland-China hogs and Merino sheep. Ss. B. Wynn, See. 30, township of Linn, general farmer, prefers Holstein cattle for milk and Durham for general use; also keeps fine stock of Leghoru fowls. J. M. Bartlett, Sec. 31, township of Linn, general farmer, prefers part Clyde for farm horses and grade Durham cattle for general use. Revilo Merriam, Sec. 19, Bloomfield Township, gen- eral farmer, makes a specialty of breeding poultry of all descriptions, and keeps a very fine selection. W.D. Chapin, Sec. 21, Bloomfield Township. general farmer, keeps fine herd of milch cows; gives preference to Durhams for general farm use; has large flock of fine Merino sheep; was elected member of State Legislature in 1856, and has also held several offices throughout the town and county. Grover Sears, Sec. 17, Bloomfield Township, gen- eral farmer and breeder, prefers Durham cattle for general farm use, and Clydesdale horses for same pur- pose; has fine lot of Plymouth Rock hens. C. S. Higinsbotham, Sec. 17, Bloomfield Township, breeder of Durham cattle; also keeps fine stock of Poland-China hogs and Plymouth Rock hens. John Moore, Sec. 23, Bloomfield, general farmer and breeder. William Van Velzer, Sec. 7, Bloomfield Township, general farmer and breeder, favors Durham cattle for general farm use. Jonathan T. Ward, Sec. 5, Bloomfield, general farmer, prefers Durham cattle and Clydesdale horses for gen- eral use. ; D. B. Mason, Sharon Corners, Sharon, breeder of full blood and graded Holstein cattle. T. R. Morgan, Sharon P. O., Sharon, proprietor and manager of Yates House, only first-class hotel in city, newly remodeled and refurnished. Large and commo- dious stable in connection. M. L. Dickson, Sec. 6, Sharon, owner of Hamble- tonian stallion ‘‘Dickson’s Duke,” by ‘‘Iron Duke 181,” bay with black points, weighs 1,150 lbs.; brood mares by “Blackwood,” ‘‘Almont,” Goldsmith’s ‘‘Abdallah,” “Vermont Hero,” ‘‘Sweigart” and ‘‘Alden Goldsmith.’ Has for sale the produce of above mares, consisting of mares and geldings of rare merit, and sired by ‘‘Ath- -lete,” ‘Geo. Patchen,” “Messenger Chief” and ‘‘Swei- gart Phallas.” P. O., Allen’s Grove. ie Se ee BING do eke. XXV Andrew Kull, Sec. 8, Bloomfield, breeder of fine Merino sheep, has 200 registered Merinos, including about 50 fine rams. T. Downing, Sec. 11, Sharon, dairying farm, breeder of graded Jersey and Durham cattle and Poland-China swine. He is the owner of an incubator, and hatches out 500 eggs by artificial process every 21 days. Keeps Plymouth Rock, Langshans, and numerous other fancy breeds of chickens, as well as eggs for hatching for sale. Horse shoeing made a specialty. Jacob & Ezra Shager, Sharon, breeders of graded Norman and Blackhawk horses. High grades Short- horn cattle. Martin Luther, Secs. 9 and 10, Sharon, extensive dairying farm, breeder of graded Norman and Clydesdale horses, blooded and high grades Jersey cattle; owner of a full blood Jersey bull who is a grandson of celebrated “Don Pedro,” which sold at $10,000; is a fancy and very rare specimen of color. O. P. Swartz, Sec. 27, Sharon, dairying and stock farm, breeder of graded Jersey, Shorthorn and Durham cattle, Poland-China swine. E. O. Sherman, Sharon, dairying farm. He and his son-in-law. J. H. Osmond, are breeders of graded Durham and Galloway cattle, medium sheep and full blood Poland-China swine; owners of full blood registered Merino buck. ial Bros., Sharon, breeders of full blood Holstein cattle. ; L. V. Kenyon, Sec. 31, Sharon, graded Norman horses, owner of blooded Shorthorn bull. Albert Barth, Sec. 9, Sharon, dairying farm, keeps half and one-fourth blood Norman horses, half blood Durham cattle and Poland-China swine. : John H. Esgar, Sec. 5, Sharon, dairying farm. His sons and himself breed draft and road horses, graded Holstein cattle and Poland-China swine. Owners of full blooded recorded boar and sow. Dayid Vroman. Sec. 5, Sharon, dairying farm, breeder of graded Clydesdale horses, graded Holstein and Jer- sey cattle, Poland-China swine. Dayid Adams, Sharon, dairying and stock farm, breeder of graded Norman and English draft horses, native cattle and full blood Poland-China swine. Has one of the largest barns in State—146 by 52 feet. T. C. Knub, Sec. 21, Sharon, dairying farm, breeder of trotting horses, Jersey cattle and Jersey Red swine; bees a specialty. W. C. Goodall, Sharon Village, Sharon, owner of Clydesdale stallion ‘‘Lochleven Jr.,” 4 years old, weighs 1,800 lb.; breeder of full blood Jersey cattle and Cots- wold sheep; owner of full blood recorded Jersey bull and full blood Durham bull; Berkshire swine. John Meriness, See. 28, Sharon, keeps Norman horses (high grades), blooded Durham cows, Merino sheep and Poland-China swine. Mi H. Steven—firm Steven & Burton, Sharon, dealers in all kinds of stock. Steven is an extensive tobacco grower. Dana E. Sizer, Sec. 35, Sharon, dairying farm, graded Durham and Holstein cattle, full blood Poland-China swine; Owns a very fine Hambletonian colt. E. O. Sherman, veterinary surgeon, Sec. 23, Sharon, dairying farm, breeder of horses—graded Clydesdale, Messenger, Black Hawk and Norman—mixed Merino and Castoral sheep, Poland-China and Berkshire swine —mixed. Has one of the finest barns in vounty; accom- modation for sick horses at his barn, 3 miles northeast from Sharon village. S. W. Prindle, Sharon Village, Sharon, breeder of Holstein cattle; extensive tobacco grower. W. C. Kinyon, Sec. 31, Sharon, breeder of graded Norman and Clydesdale horses, graded Durham cattle, fine wool sheep and Poland-China swine. H. H. Foot, Sec. 26, Sharon, dairying farm, breeder of graded Holstein cattle, medium sheep and Poland- China swine. Chas. Knull, Sec. 20, Sharon, dairying farm belong- ing to John Ladd, breeder of graded Holstein cattle; owner of half blood Holstein bull; Poland-China swine. H. E. Smith, Sharon Village, owner of thoroughbred trotting horse *‘Rube,” sire, ‘‘Sprague Jr.,” also ‘Bay Filley,” sire, McKesson’s ‘‘Gray Eagle,” dam, ‘*Hamble- tonian Rattler.” H. E. Smith is acknowledged as one of the most successful and careful horse shoers, making a specialty of shoeing trotting and running horses. Place of business at Sharon Village. S. R. Blodgett, Sec. 26, Sharon, general stock and dairying farm, breeder of graded Durham and Holstein eattle and graded Poland-China swine. W.H. Wolco t, Sees. 34 and 35, Sharon, dairying farm, native, graded Holstein and Durham cattle; breeder of Poland-China swine. Nelson Harvey, Sec. 36, Sharon, breeder of graded Norman and Clydesdale horses, full blood Durham and graded (Holstein cattle; breeder of Poland-China and Red Duroe swine. Always a full stock of horses for sale. R. D. Lowell, Sees. 30 and 31, Sharon, breeder of Clydesdale horses, owner of imported stallion ‘‘Young Luss,” Vol. V, (2527), brown, white spot on face, near hind foot white; foaled May 29, ’81, imported Septem- ber, 83, weight 1,800 lbs. owner of stallion ‘“‘Boarder Wallace,” sire, ‘Young Wallace” (2540), dam, “Lydia.” 459, bay, black points, white patch in face owner of stallion “Jim Blaine,” sire, “Young Wallace” (2540). dam, ‘‘Myrtle 422,” bay, star in forehead; owner of thoroughbred mares, ‘*Myrtle 422.” weighs 1,700 lbs., “Lydia,” weighs 1,800 Ibs.; ‘‘Dell,” weighs 2,000 lbs.; also breeder of graded Clydesdales, from one-half to seven-eighths. Lives two miles west of Sharon Village; keeps large stock of grades and recorded horses for sale at all times and at reasonable prices. J.C. McKisson, Sharon, sale, feed and livery stable; office and stables near depot; owner and breeder of trotting horses. John Ladd, Sees. 20, 21 and 22, Sharon, owner of large dairying and stock farm—4s1 acres; Spanish Merino sheep a specialty. A. A. Lowell, Secs. 30 and 31, Sharon, breeder of recorded Clydesdale horses; owner of bay mare “Teona,” sire, ‘‘Another Day,” 1047, 2d Vol., ‘‘Dame Lydia” 559, “Lillian,” sire, ‘“‘Scottish Knight” (im- ported), dam, ‘““Myrtle 422; breeder of graded Clydes- dales from one-half to seven-eighths, and a large stock for sale at all times and at reasonable prices. E. BE. Lowell, Sec. 30, Sharon, breeder of thorough- bred Norman horses—heavy draft horses; Normans al- ways on hand for sale. Lives 3 miles northwest from Sharon Village: owner of imported Percheron Norman stallion “Hussah,” dark dappled gray, imported 1880, weight, 2,000 Ibs.: graded cattle—Durhams, Ayreshire and Holsteins; Poland-China swine. Andrew Stewart, Sec. 20, Richmond, keeps graded Shorthorn cattle, Poland-China hogs and Plymouth Rock fowls. Austin Langley, Sec. 17, Richmond. dealer in Clydes- dale and Norman horses, graded Shorthorn cattle, Poland-China hogs and Plymouth Rock fowls. at XXV1 AS EE aN ee T. H. Dougall, Sec. 33, Sharon, general stock and dairying farm; raises more winter wheat and clover seed than any other farmer in the county; feeds about 62 cows and LOO hogs—mixed grades. R. H. Gage, Sec. 7, Richmond, de ils in Jersey cattle, Duroc Jersey swine; is the owner of a pure blood Jersey bull, dark color; also two thoroughbred Duroc-Jersey boars. H. O. Crumb, Secs. 18 and 19, Richmond, owner of fine horses, Poland-China hogs and Plymouth Rock fowls. Samuel Hull & Son, Sec. 12, Johnstown, keep graded Shorthorn cattle, Scotch Coach, English Coach, Poland- China and Duroc-Jersey hogs, and White Leghorn fowls; owners of thoroughbred Shorthorn bull. J. & B. Clark, Sec. 18, Richmond, dealers in Short- horn cattle, fine carriage horses, Poland-China hogs and game fowls. Wm. Mack, Sees. 4 and 5, Richmond, dealer in cattle ot all grades, Merino sheep, Duroc Jersey and Poland- China hogs. John Behlman, Sees. 21, 28, 29, Richmond, owner of fine horses, graded Shorthorn cattle and Chester White hogs. Geo. McFarlane, Sec. 31, Richmond, dealer in Clydes- dale horses, Shorthorn cattle, Poland-China hogs, Ply- mouth Rock fowls, Pekin ducks. Is also the owner of a fine Shorthorn bull. John W. Delaney, Sees. 11,17, 29 and 30,Richmond, owner of Mambrino and English coach horses, Short- horn grade cattle, Chester White hogs, turkeys, ducks and peacocks. : E nory C. Holbrook, Sees. 4 and 9, Richmond, dealer in Shorthorn grade cattle, Merino sheep and Poland- China Hogs. S. H. & J. B. Kestol, Sees. 2, 3, 10, Richmond, dealers in Shorthorn cattle, Berkshire hogs, and Leghorn fowls. W. A. Kuilaus, Richmond, Sec. 33, owner of Norman horses, Shorthorn grade cattle, Merino sheep, Poland- China hogs, Plymouth Rock fowls, and fine turkeys. I. H. Gage, Richmond, Secs. 33 and 34, owner of fine horses, Shorthorn grade cattle, Merino sheep, Duroc Jersey and Poland-China hogs, chickens, turkeys, geese and ducks. < S. A. Stewart, Darien, Sec. 5, dealer in cattle, horses, sheep, hogs and towls. L.S. Wilson, Secs. 17 and 18, Richmond, veterinary surgeon and general farmer; keeps horses, Shorthorn grade cattle, Poland-China and Chester hogs, chickens and ducks. E. W. West, Sec. 19, Richmond, owner of part Patchen horses, Durham and Jersey grade cattle, and Polaud-China hogs. John Piper, Sec. 34. Richmond, dealerin Norman and Patchen horses, Shorthorn grade cattle, Merino grade sheep; is the owner of one registered Merino ram, Po- Tand-China and Duroc Jersey hogs; Leghorn fowls. Ovid Reed, Sec. 33, Darien, general farmer and dairy- man; owner of Norman and Clyde horses, Shorthorn grade cattle, medium Merino sheep, Poland-China hogs, and fowls. John Flaherty, Sec. 23, Darien, veterinary surgeon; calls attended to night and day; owner of one stallion; one year old colt, sired from Mambrino and Duroc mare; also one Gold mare whose dam was by Brigand, Brigand by Mambrino Chief. Owen Kavanaugh, Sec. 23, Darien, owner of and breeder of Mambrino stock; one mare sired by Brigand, he by Mambrino Chief, dam by Mag. Charter, Jr., her dam a thoroughbred; 1 one year old colt by the above dam, sire Seigart. S. S. Babcock, See. 23, Darien, owner of Mambrino horses, Shorthorn grade eattle, thoroughbred Poland- China hogs, Plymouth Rock fowls. John Dewlof, See. 13, Darien, general farmer and dealer in cattle, Shorthorn preferred; Poland-China hogs. D. Folts, Sec. 30, Darien, owner of fine Kentucky whip carriage horses, Holstein and Jersey grade cattle; has one thoroughbred Jersey bull; thoroughbred Berk- shire hogs; Plymouth Rock fowls, Rk. L. Blakely, Sec. 33, Darien, owner of horses sired by Honest Tom; Shorthorn cattle; Spanish Merino sheep; Poland-China hogs. A. W. Wells, Darien, liveryman; owner of a large ‘bus, which can be hired at reasonable rates, for picnic parties, etc.; nearest point to Lake Geneva. L. D. Hollister. Secs. 4, 5, and 9, Darien, general farmer and dealer in stock; owner of Mambrino and Norman horses, Shorthorn cattle, 1 seven-eighths Short- horn bell, 140 medium Merino grade sheep, Duroc and Poland-China hogs. James Gould, Sec. 8, Darien, dealer in horses, Short- horn and Jersey grade cattle, Poland-China and Ches- ter White hogs. W. R. Dodge, Darien, general farmer; owner of hors*s, cattle, medium Merino sheep, Poland-China hogs; one thoroughbred boar. W. H. Williams, Secs. 7 and 16, Darien, general farmer and stock breeder; owner of Clyde and Cleveland Bay horses; one thoroughbred Shorthorn bull; thorough- bred Poland-China hogs. W. E. Chesebro, Sec. L5, Darien; dairyman; owner of Galloway grade cattle; thoroughbred Poland-China hogs, registered. G. S. Welch, Sec. 16, Darien, owner of Shorthorn grade cattle, thoroughbred Poland-China hogs. Patrick Long, Sec. 17, Darien, general farmer and stock breeder; breeder of Shorthorn grade cattle; one fifteen-sixteenths Shorthorn bull; breeds thoroughbred Poland-China hogs, and fine carriage horses. H. B. Grenell, Sec. 36, Darien, general farmer and breeder of Holstein grade cattle, Berkshire and Chester White hogs, Mambrino horses; owner of thoroughbred Berkshire boar; one grade Holstein bull. Daniel Carey, Sec. 26, Darien, stock breeder and dairyman; owner of fine carriage horses, is breeding with Normans; keeps about 100 head of cattle, grades; 120 Cotswold grade sheep, Poland-China hogs; Par- tridge Cochin fowls, Pekin ducks. E. Flaherty, Sec. 25, Darien, general farmer and dealer in stock; owner of 7 horses, Jersey and Short- horn grade cattle. medium Merino sheep, Duroc Jersey hogs, Plymouth Rock fowls. Henry Fiske, Sec. 24. Darien, general farmer and breeder of English draft horses, Merino sheep, thorough- bred Poland-China hogs from registered stock, Butt Cochin chickens, Bronze turkeys, Shorthorn gr de cattle. Thos. James, Sec. 12, Darien, general farmer; breeder of cattle, horses; a large number of medium Merino sheep, poultry, peafowls, turkeys, etc. Chas. C. Fiske, Sec. 14, Darien, general farmer and stock breeder; breeding English Coach horses, Short- horn grade cattle, medium Merino sheep, Poland-China hogs, pure Partridge Cochin. Silver Hamburg, White- crested Black Polish, Brown an1 White Leghorn fowls. ¥ EE SONA bela SOY Dy OD. e Patrick Cusack, Sec. 22, Darien, owner and breeder of horses, Shorthorn grade cattle, Poland-China hogs, chickens and ducks. Cc. A. Wilkins, P. O. Allen’s Grove, Sharon; owner of two stallions—one, five year old, weight 1,500 Ibs., sired by full Norman, dam full Hambletonian—one, four year old, weight 1,700 lbs., sired by full Norman, dam English draft. Thos. Pounder, See. 11, Darien, breeder of fine horses sired by Barleycorn, Morgan, Sir Henry and Bellfounder; thoroughbred and grade Jersey cattle, Merino sheep, thoroughbred Poland-China hogs, regis- tered Plymouth Rock fowls. Henry Haley, Sec. 23, Darien, general farmer and dairyman; owner of and dealer in horses, cattle, Poland- China hogs, hens and ducks. Johnson G. Mattison, Sec. 29, Darien, breeder of fine carriage horses; owner of one brood mare, sired by Hambletonian, dam by Rob Roy, by Hambletonian. L. Downs, Sec. 31, Darien, P. O. Allen’s Grove; general farmer and breeder of taoroughbred Shorthorn cattle, and fine carriage and trotting horses; is the owner of the following brood mares: Kitty Fisk by Mambrino Patchen, dam by John Dillard, dam of Phil. Thomp- son; Belle by Hickory, dam by a thoroughbred son of Lexington; Lady Patriot by Sharp-Shooter, dam by Norwood by Alexander; Lelia by Norwood, dam = by Cockspur; Fly by Creeper, dam by Phil. Sheridan; Patchen by Harry Patchen, dam by Messenger Chief; Stradella by Barleycorn, he by Thorndale, dam Lelia by Norwood. He has some fine and very promising young horses from the above mares sired by such as Swigart, Alden Goldsmith, Iron Duke and others. Is also breeder of Clydesdales. RACINE AND KENOSHA COUNTIES. I. J. Clapp, of Kenosha, is the owner of Walnut Grove Stock Farm, Sec. 23, Somers’ Township, and an extensive importer and breed*r of Guernsey cattle. His herd numbers about 70 head, about 25 of which are imported. He is the owner of the two Guernsey bulls, Champion 16th and Prince 2d. Guernsey cattle take their name from the island of Guernsey, one of the Channel Islands group belonging to Great Britain. The island is small and contains only about 4.000 head of cattle. They are perhaps as pure as any breed of cattle known. For nearly one hundred years they have had a law prohibiting any other cattle landing on the island for breeding purposes. In ap- pearance the Guernsey is a fine, rich looking cow, with a mild expression, free from nervousness or excitability. In color a yellow-fawn with some white. She has a deep yellow. soft skin, yellow horns and hoofs, particu- larly so inside of the ear at base of the horn and at the end of the bone of the tail. She has good sized teats and isa free easy milker. She produces milk and cream of great richness; butter, that in grain, flavor and golden color exceeds that of any other breed. Her butter requires no artificial coloring even in winter. They are very desirable for crossing on other breeds, as they make fine family or dairy cows of fine size, and are hardy. The calves are good size and make excel- lent veal. And the Guernsey cow, when resting, fattens quickly, and makes good beef. C. L. Hanks, Pleasant Prairie, breeder of fine stock; owner of the black mare ‘“‘Eunice H,” and bay mare ‘Jessie,’ bay gelding “‘Iba Weigh,” and several other fine animals. ‘*Eunice,” sired by ‘‘Old Creeper,” dam “Fannie Fern,” without training lias trotted in 2:46. “Jessie” sired by ‘‘Moody,” he by “‘Sweigert;”’ ‘‘Iba Weigh” by Sankey, he by Sweigert. XXVil 1 ee Monaghan, Market Square, Kenosha, practical horseshoer, specialty in plating and interfering. the best class of work. Has a practical experience of forty years. The shop is now in charge of a son, James Monaghan, also a practical horseshoer. W. E. Reed, jeweler and milliner, Kenosha; owner of Does Hambletonian trotting horse, ‘‘Brown Dick:” time, 2:39. Also owner of ** Lizzie R,” foaled June 20, 1883: dam, half sister to “‘ Badger Girl ;” sire, ‘‘ Hambletonian Prince.” W. M. Tipton, Kenosha, owner of ‘‘ Flora Bell.” sired by a son of “Old Whirlwind.” Also owner of mare “Lulu.” Mr. Tipton also keeps a fancy poultry yard. His premises are noted for their elegance of design and finish. H. G. Blackman, Somers, breeder of Durham cattle ; owner of registered Shorthorn bull, of John Wentworth stock. Has a superior flock of Merino sheep, of the Eli Bloss stock, of Salem, Kenosha County. Also keeps Norman horses, and is engaged in general farming. Is ex-sheriff of Kenosha County. M. J. Brady would call the attention of the farmers and horsemen of Kenosha and Kenosha County to the fact that after the experience of twelve years of shoeing, he feels confident that he can satisfy all who may call on him. Particular attention will be given by him at all times to plating and light work. Interfering horses a specialty. Shop on Park street, one block west of Main strect. “Forward,” blood bay stallion, bred by Richard Rich- ards, foaled 1880, sired by “Sweigert.” The dam of “Forward” was ‘‘Anna Richards,” by imported ‘Bonnie Scotland ;” second dam, ‘‘Merry Bird,” by imported “Mickey Free.” G. dam, ‘‘Glyceta,” by imported “‘Soy- ereien;”’ G. G. dam, sister to “Pryor,” by imported ‘““Glencoe;” G. G. G. dam, ‘‘Gypsy,” sister to “Medoc,” by “American Eclipse.” “Forward” is a regular breeder and produces speed and choice large colts. “Archie D,” bred by G. A. Voltz, color, red chestnut, with white star and two white heels; foaled 1881: sired by ‘““Nutwood Chief,” he by ‘“‘Nutwood.” Record, 2:18#. Dam, “Fidelia,” by “Volunteer.” G. dam by “Abdallah.” Archie D’s dam was ‘‘Kate Bender,” trial in 2:30. by “Geo. M. Patchen, Jr.” Second dam, “Shoe Fly,” by “Peacock,” the sire of ‘‘Coses Fox;” record, 2:24. Third dam, ‘‘Wild Lizzie,” thoroughbred. a J. Mevers & Co., livery and sale stable, Kenosha, IS. Wm. R. Williams, proprietor of the Grant House, Ke- nosha, one of the best hotels in the state; also owner of 170 acres of land in the town of Randolph, Columbia County; a good stock and grain farm. Is under a high state of cultivation, well watered, and in every way a desirable property. Hiram E. Blackman, general farmer, Somers, breeder of Clydesdale horses and Merino sheep. W. H. Talcott, general farmer, Somers, breeder of Clydesdale horses, and owner of the Clydesdale stallion, “Highland Chief,” by ‘‘Old Donald Dinnie.” C. B. Manning, Sec. 35, proprietor of Maple Grove, Somers, near Kenosha village; is nicely located on a rise of ground, and is under a high state of cultivation. Keeps grade polled Angus, Durham and Jersey cattle. Frank A. Runnals, proprietor of Willow Brook farm, in Somers, one mile from village of Kenosha; breeder of pure-bred Merino sheep; owner of the thoroughbred Merino ram, “‘Goy. Sprague,” purchased by Mr. Runnals at a cost of $1,000. O. B. Simmons, Somers, breeder of horses and Chester White hogs. price. Clydesdale His colts bring a high MI at XXV1il APP IN) 2D) ox. H. R. White, manager of the Marr farm, Pleasant Prairie, and engaged with Mr. Marr in dairying; keeps an average of tifty cows and manufactures an average of forty pounds of butter per day. M1. White is a prac- tical cheese and butter maker. Most of his butter is sold to private families in Chicago. Geo. F. Leet, Sec. 10, Somers, proprietor of Petrified Springs stock farm. Owner of ‘‘Bay Phallas,” sired by ‘“Phallas;” record of 2:134. Dam, ‘Lady Jewett,” by “Sweigert.” ‘Grand Surprise,” bred in Yorkshire, En- gland; imported in 1883; weight, 1,525 Tbs. H. Thomasson & Co., proprietor of Pleasant Prairie trotting stock farm, town of Pleasant Prairie. At the head of the stud is the trotting stallion, Prairie King 2743, record. 2:25, by Chester Chief 2127, trial in 2:20, a son of Rysdyke’s Hambletonian 10, sire of Dex- ter. record, 2:174, by Abdallah 1. First dam of Prairie Kine got by Housten, a son of Harry Clay 45, record, 2:25, sire of Surprise, record, 2:26; sire of the dam of St. Julian, record 2:11}. Second dam of Prairie King, by American Star 14, sire of Bolley Lewis, record of 2:29. Third dam of Prairie King, by Abdallah 1, sire of Sir Walter, record, 2:27. Fourth dam of Prairie King, by a son of Gridley’s Rhoubuck, sire of the dam of Voltaire, record, 2:203. Ed. Barlow 2375, by Castelar 1062, by Volunteer 55, a son of Rysdyke’s Hambletonian 10, by Abdallah 1. First dam, Woburn Maid, by Woburn 342. Second dam by a Mambrino horse, name not remembered. Third dam by Mambrino Messenger 218, by Mambrino Pilot 29, by Mambrino Chief 11. Dam of Mambrino Pilot, by Pilot Jr. 12, son of Canadian pacing Pilot. Deucalion Prince, by Deucalion 889, record, 2:22, by Rysdyke’s Hambletonian 10, by Abdallah 1. First dam of Deucalion Prince, by Harvest, a son of Volunteer 55, by Rysdyke’s Hambletonian 10, by Abdallah 1. Second dam by Jupiter Jr. 188, a son of Jupiter 46, by L. I. Blackhawk 24, by Andrew Jackson 4, by Young Bashaw, ason of Grand Bashaw. Col. Skuce 2376, by Chester Chief 2127, trial in 2:20, sire of Prairie King, record, 2:25, by Rysdykes Ham- bletonian 10, by Abdallah 1. First dam of Col. Skuce 2376, Lady Wilson, by Magnola 68, sire of Magnola, record, 2:20}; by American Star 14, sire of Widow Machree, record, 2:29. Second dam of Col. Skuce, by Cassius M. Clay 18, sire of George M. Patchen, record, 2:23; by Henry Clay 8, sire of Black Douglas, record, 2:30, by Andrew Jackson 4, by Young Bashaw, a son of Grand Bashaw. Third dam of Col. Skuce, by American Star 14, sire of Bolly Lewis, record 2:29, and of the dams of Dexter, record, 2:174, Huntress, 2:20}, Driver, 21195. : C. Wattles, livery and sale stable, and proprietor of omnibus line, Kenosha. Bert Fox, Sec. 9, Pleasant Prairie, general farmer and breeder of Shorthorn Durham cattle. Owner of thor- oughbred bull, ‘‘Earl of Darlington,” bred by the Bow- park Farm Company, Canada. : W. L. Dexter, Sec. 34, Pleasant Prairie, extensively -engaged in dairying. Keeps an average of forty cows, mostly grade Jerseys. Is the owner of several fine horses. Has one of the best barns in the county. J. H. Sammons, Sec. 22, Somers, general farmer and breeder of Percheron horses, grade Durham cattle, Me- vino sheep. ; C. T. Higgins, Sec. 30, Pleasant Prairie, general farmer and breeder of thoroughbred Shorthorn Durham cattle. Owner of thoroughbred bull, ‘*Earl Chester- ford.” Breeder of pure-bred Chester White hogs. Owner of several fine horses, among them one three- quarter Norman, and one three-quarter Clydesdale mare. The Hazel Lawn Hatchery is situated in the town of Pleasant Prairie, Kenosha, Wis., and conducted by W. and J.O'Neill. The objects of the institution are market chickens and taney poultry. The house ocvenpied is 100 feet long, 18 feet wide and 12 feet high, and heated throughout by hot water circulation. In winter and spring the eggs are gathered from their own hens, about 300 in nuniber, and after marking are placed in an incubator of about 1,400 capacity. When the chicks are hatched they are removed to drying boxes placed over hot pipesand kept at a temperature of about ninety degrees. They remain here about a week, and are cared for and fed on hard boiled eggs and bread crumbs in little enclosures outside of each box made of lattice work. They are then removed to the regular pens which are also provided with brooders, and are fed in troughs with cooked corn meal, oat meal and chopped vegetables for about six weeks, when they are ready for market. The institution is capable of bringing out from 6,000 to 8,000 each winter and spring. As the market hatching season passes, they then turn their attention to their fancy breeds, which are Brown Leg- horn, P. Cochins and P. Rocks. These are bred pure and their eggs sold to their customers at reasonable prices. C. H. Lee, proprietor of Farmers’ Hotel and livery at Truesdell, town of Pleasant Prairie. Edward Bain, founder of the wagon manufactory of Kenosha, is proprietor of *‘Bonnie Haine” farm, Somers Township, one of the finest stock farms in this part of the state. He is a breeder of polled Angus cattle, and deals also in fat cattle. My. Bain’s barns and farm buildings are models in every respect. His farm is sit- uated about one and one-half miles from Kenosha, and is noted for the state of perfection to which everything pertaining to it has been brought. C. D. Holt, Pleasant Prairie Township, importer and breeder of Norman-Percheron horses. Owner of the stallion ‘‘Marshal Mahone,” 1889, foaled 1876, and imported in 1879 by Simon Beatty; ‘“Annon Scotland,” “Vanguard,” 1887, foaled 1881, ‘‘Thiers,” 776, foaled 1872, imported in 1876, gray mare ‘‘Belle,” imported in 1879, and other noted horses. Mr. Holt has been a very successful importer and breeder, and is at present owner of upwards of fifty thoroughbred horses. Frank Z. Ayres, Burlington village, breeder of trot- ting horses, owner of stallion‘‘Monarch Sweigart’”’ 3620. Also ‘Cleveland Sprague” 3618; and owner of cele- brated trotting mare, “‘Calvyina Sprague,” by Sprague; keeps for sale a large stock of fine trotting horses and road horses at reasonable prices. EK. G. Henderson, Burlington, breeder and owner of full blood Shorthorn cattle, registered. R. Beaty & Bro., Sec. 11, Dover, are very largely in- terested in farming; keep sixty head of cattle on an average, and are breeding’some elegant young trotters from Smith’s “‘Abdallah,” from ‘‘Patchen,” ‘‘Bellfounder” and ‘‘Morgan” dams; have a very fine road team for sale, five years old, bay and brown, weight 2,000 tbs. Bay one sired by ‘‘Leopolt” from high bred dam by ““Dictator;” brown horse sired by Case’s ‘‘Ethan Allen,” dam by ‘“‘Dictator;” they are very speedy and toppy; also a number of younger colts for sale of the most choice stock. Call on or write them at Union Grove, Racine Co., Wis. C. O. Roberts, Caledonia, horse trainer, driver and breeder, has a stable of very fine young trotters from exceptionally well bred dams; Sweigart, Gov. Sprague and Abdallah sires; is also the proprietor of a very fine Caving park and tarm. Address Franksville, Racine o., Wis. XXIX tails OWA i) } AN) My ONG Dh ee APP EH i i AN Hi | WA at XXX J. M. Roberts, Caledonia Township, is engaged in farm pursuits and is one of the prominent horse breeders of the township. At the head of his stud stands “Young Border Chief,” sired by ‘‘Robin the Laird” 1st No..141, he by ‘‘Banker,” No. 25, and he bred by Crawford of Campbelltown, Argylshire, Scot- land. Dam of ‘Robin the Laird” 1st was ‘‘Maggie” by “Garibaldi” 313, 2d dam by ‘‘Victor” 892, 34 dam by “Farmer” 284, 4th dam by ‘‘Robt. Burns” 801. Re- corded in the American Clydesdale stud book. ‘*Young Border Chief” is a bay horse, foaled in August, 1881, dam by imported ‘‘Border Chief” 144. Wm. H. Sanders, Dover, is engaged in bee culture, and with the help of the best authority, combined with a long and successful practice, has produced a bee hive better suited to the interests of bee men than any other before the public; pure Italian bees and queens a specialty; send for circulars to Dover, Racine County, Wis. Wm. Hanlon, Caledonia, keeps a very fine stock of cigars and pure liquors on hand at Franksville, Racine County, Wis. A. J. Weist, Caledonia, is the proprietor of the hotel at Franksville, also of the Franksville flax straw mills. W. H. More is a general farmer and stock raiser. Jacob Larson, Racine, is a practical well driller and borer; guarantees satisfaction. Address 1515 Packard Avenue, Racine, Wis. { James Connell, Jr., Caledonia, engaged in farming and stock raising. James Sanders, Caledonia, general farmer and mixed stock. James Hoffer, Caledonia, farmer and stock raiser. Thomas N. Snetz, M. D., Caledonia, is one of the leading physicians of Racine County and has a very extensive drive. James W. Turner, Caladonia, is a general farmer and raises stock. John Hess, Caledonia, is a farmer and stock raiser. F. W. Morris is general farmer and is also engaged in tobacco culture; has a stable of fine young Sweigarts. Address Franksville, Racine Co., Wis. John Dunn, Caledonia, general farmer and stock raiser. L. J. Williams, Caledonia, general farmer, and breeds good grade stock. Address Franksville, Racine Co., Wis. W.G. Gettings, Caledonia, is the county school su- perintendent of Racine County. Address at Racine. A. S. Barber, Sec. 14, Salem Township, breeder of thoroughbred Jersey cattle, highly graded Norman horses, 7g pure; registered Merino sheep and registered Poland-China hogs; also keeps many grades. F. G. Hartnell, Sec. 35, Brighton, breeder of thor- oughbred Shorthorn cattle; owner of ten registered animals, also breeder of thoroughbred Merino sieep. Dr. Francis Paddock, Secs. 1 and 2; Salem Township, forty-six yearsa resident of Salem; breeder of thor- oughbred Shorthorn cattle; owns registered bull Phil. Sheridan No. 53134 and ten others; owns thirty-five head of Shorthorns, and some Jerseys and Holsteins, besides a great number of grades; also breeds Poland- China hogs, grade sheep and Bellfounder horses. Edward Brooks, Sec. 7, Brighton Township, breeder of Shorthorn cattle; owns six full blood Shorthorns; ownerfot thoroughbred Shorthorn bull, Stem-winder; took first prize at Racine Industrial Exposition in 1884; is also owner of the stallion Comet, got by Sweigart; took first prize at Racine Co. fair in 1884. AN Der ee) omen KR. K. Hartnell, Sec. 31, Brighton, breeder of Short- horn cattle, Plymouth Rock chickens, Merino sheep and Duroc Jersey red swine; is owner of Shorthorn bull Blucher, sired by Stemwinder; dam, Betty 9th; keeps thoroughbred Merino bucks for sale; postoffice Salem. Henry Mossman, Sec. 29, Waterford Township, gen- eral farmer and cattle raiser. William Rowe, Sec. 16, Rochester, general breeder and stock raiser. W. L. Carpenter, Sec. 28, Waterford, general farmer and breeder. Joseph Starkey, Sec.21, Waterford, general farmer and stock raiser. I. L. Hoover, Sec. 22, Waterford, breeder of Norman horses; has extensive stock of above animals both full and half blood; owner of stallion ‘‘Raymond” No. 2407 and the mare Henrietta No. 1660; also keeps fine carriage horses. Intends breeding Normans on larger seale. Fred Cooper, Sec. 33, Waterford, general farmer and breeder. W.R. Purvis, See. 17, Waterford, general farmer; keeps large stock of grade animals of all kinds. H. F. Heitkemper, Waterford village and town, gen- eral blacksmith and horseshoer. Alex. A. Gray, Paris Township, general stock raiser and tarmer. J. H. Gray, See. 24, Paris Township, general stock raiser and farmer. Giles Myrick, See. 24, Paris Township, breeder and farmer. Clyde Pierce, Sec. 36. Paris Township, general stock raiser; prefers Durham cattle for general use. George H. Warmington, Sec. 5, Rochester Township, general farmer and breeder, keeps fine graded stock. Eleazer Everit, Sec. 18, Rochester, general farmer and sheep breeder. G. W. Adam3, Sec. 18, Rochester, breeds cattle and hogs. G. M. Healy. Sec. 7, Rochester, general breeder and farmer. J. C. Rowntree, Sec. 12, Rochester, extensive stock raiser, makes specialty of breeding beef cattle. M. Blackburn. Sec. 5, Rochester, dairyman and gen- eral stock raiser. P. O. Briody, Burlington, Burlington Township, owner of tine bred Hambletonian trotting stallion, Judge Antar; owner of Clydesdale stallion, Uncle Tom; sire Rob Roy, dam by King Philip. Owner of English draft stallion Brown Prince, and also owner of cele- brated jack, Knight of Malta. Geo. E. Sawyer, Sec. 9, Burlington, breeder of graded Norman and Clydesdale horses; keeps them for sale at all times; graded Durham and native cattle; fine Merino and medium sheep and Poland-China swine. C. Winkler, Sec. 17, Burlington, breeder of graded Norman horses, native cattle, medium sheep and Poland- China swine; owner of half blood Shorthorn bull and registered Merino ram. John Kaercher, Sec. 21, Burlington, breeder of graded Shorthorn cattle, graded Merino sheep and Poland-China swine; owner of full blood Shorthorn bull. August Hoeltz, New Munster, Wheatland, owner of imported Clydesdale stallion, Canada Boy, foaled in Canada June, 1880, bay, weighs 1,800 Ibs.; also owner of Clydesdale stallion, Young Donald Dennie 1116, dark brown, stands 16 hands high, weighs 1,600 Ibs. general graded es ef Se EN, DT & . John Walsh, See. 2-+4, Burlington, owner of Clydes- dale stallion, Craig Millar 1445 (2704), sire, Prince of Orange (1270), dam, Bay Belle (3017); also owner of Percheron stallion, Chaslin IT, 2692 (1313), and Ham- hbletonian Abdallah; breeder of draft and road horses. Craig Millar took second prize at New Orleans fair. William Spiegelhotf, Sec. 26, Wheatland, breeder of dvatt and road horses, graded Durham cattle and Poland-China swine. Most extensive sheep raiser in the town. Keeps full blood American Merino sheep poe ered) as well as grades. Full blood rams for sale. Martin Grau, Wheatland, Sec. 7, general farmer, breeder of graded Clydesdale horses, native cattle and Poland-China swine. John Tidgwell, Dover, is one of the successful farmers of Racine Couuty, whose well-cultivated farm and many fine buildings thereon bear witness. He has taken much interest in breeding fine horses—Swigarts and Spragues—from high bred mares, giving him a stable of great promise. Young horses for sale. E. & G. Lewis, Sec. 10, Dover, are amongst the most enterprising and successful Shorthorn breeders in the township; have high grades and thoroughbreds for sale; all correspondence immediately answered; pedi- grees given, and all animals shipped with the greatest care. Write us at Rochester, Racine County, Wis. J. C. McKesson, Sec. 20, Randall P. O., Bassett, gen- eral farmer and owner of stallion, Umber, color brown; has the following pedigree: Sire by William Rysdyk; he by Rysdyk’s Hambletonian; he by Abdallah; first dam, Begum, by Aleade; second dam Wallace F 137; by Gill- ners Whip, registered 1851. One mare, Zinead. foaled at Woodburn Farm 1873, got by Belmont; first dam, Susetts, by Pilot, Jr.; second dam, Susan, by Am. Eclipse; third dam, Miss Owens, by Woodpecker; fourth dam, Betty Coons. by Hemphstion; fifth dam, Spot, by Hampston Twig; sixth dam by Imp. Bedford; seventh dam by Harlequin; eighth dam by Fearnaught. Ainead is a sister to Nutwood, and half sister to Wedgewood. Geo. W. McKesson, Sec. 20, Randall, general farmer and stock breeder; breeding Shorthorn cattle from Priuce’s stock; owner of one bull, sire Princess, dam by Paddock; also breeding medium Merino sheep, Poland- China hogs and Plymouth Rock fowls. Ben. Stanton & Sons, Sec. 17, Randall, general farmers and stock raisers, make a specialty of Merino sheep from Bissel’s stock. Lyman Badger, Sec. 20, Randall, general farmer and breeder of Shorthorn cattle, Polan .-China hogs, Ply- mouth Rock fowls; is the owner of one Shorthorn bull, registered. J. H. Vinton, Sec. 19, Randall, stock breeder; breeds Shorthorn cattle, medium Merino sheep, Poland-China bogs and Plymouth Rock fowls. Vosburg & Stanton, Randall, cheese factory, manu- facturer of butter and cheese. Bassett Station, Wis. Size of main building, 36x40 feet; wing, 20x24 feet; two-story; engine room 12x24 feet; has a capacity of 16 cheese per day; 6 vats, 5,000 lbs. each; use the Mason power butter worker. John & James Fleming, Sec. 35, Randall, general farmers and breeders of thoroughbred Spanish Merino sheep, registered Poland-China hogs and pure Plymcuth Rock fowls. W. H. Harrison, Sec. 30, Randall P. O., Genoa, gen- eral farmer and stock breeder; dealer in Norman and Clydesdale horses, Shorthorn cattle, medium Merino grade sheep, Poland-China and Duroc-Jersey hogs. Wm.S. Warren, Secs. 18 and 19, Randall, general I XXX farmer, dairyman and breeder of thoroughbred Jersey cattle and Shropshire sheep; also owner of one Pansy Albert Jersey bull, 1008, sired by Lenox, 1593; he by Catalpus 3394; dam, Pansy 6-38; got by Rob Roy 17; she by Beauty S804. Martin Tourtellott, Sec. 14, Bristol P. O., Pleas- ant Prairie, breeder of Swigert horses, owner of two Swigert stallions, Sankey and Moody. Moody: Dark gray horse, foaled in 1874; sire Swigert; he by Alexan- der’s Norman; dam, by Ward’s Messenger; g. d., by Dragon; ¢. g. d., a Morgan mare brought from Ver- mont to southern Wisconsin by Major J. Otis. Sankey: This young stallion is seven years old, and is full brother to Moody. He is full 16 hands high, black, with tan muzzle and flank, and weighs in good flesh, 1,300 lbs. Has also five fine bred brood mares; one, the mother of S. and M., and has six colts, four by 8. and two by M. R. Horton, Sec. 14, Bristol, general farmer and owner of two stallions, Rob and Pinafore. R. by Messenger; dam, Dragon. P. by imported Vanguard; he by Captain Cook; C. by Forester; F. by Nobleman; N. by Wonderful Lad; V’s dam by Brilliant; g. d., by Baytock. E. C. Shepard, See. 10, Bristol, dairyman and breeder of Hambletonian and Morgan horses. Is owner of two stallions, Stockbridge Chief and Morgan Prince. 5. by Benedict's Hambletonian; B.’s H. by Bishop’s Hamble- tonian; B.’s H. by ason of Old Messenger; dam, by Path- finder; P. by Blackhawk; B. H. by Sherman Morgan; Mor- gan Prince, sired by Nimrod; he by Morgan Heenan, of New York; he by Figure; he by Royal Morgan; he by Justin Morgan. The dam of Morgan Prince by Black Ben; he by Morgan Roberts; he by Hill’s Blackhawk. O. GC. Stonebraker, Sec. 16, Bristol, general farmer and dairyman, milks from 75 to 100 cows—graded Shorthorn; medium Merino sheep; keeps hogs and all kinds of poultry. C. E. Williams, Sec. 19, Bristol, farmer and dairyman; uses the Cooley system for cream; keeps the Poland- China hogs and Plymouth Ro-k fowls. C. Williams, Sec. 18, Bristol, general farmer, dairy- man and stock breeder, keeps Shorthorn, Ayrshire and Jersey grade cattle.Poland China hogs, hens and turkeys; us-s Bunnell & Brown iron-clad pans in getting cream. Vv. L. Bassett, Sec. 7, Bristol, farmer and dairyman, owner snd breeder of Cleveland Bay horses; keeps Holstein grade cattle, thoroughbred Poland-China hogs, white Brahma fowls. John Hunt, Sees. 19 and 30, Bristol, farmer and stock breeder, breeds Clydesdale horses, Shorthorn and grade cattle, medium Merino sheep, Poland-China hogs. John W. Griffin, P. O. Bristol, general farmer and breeding: Holstein grade cattle, medium Merino sheep, pure Plymouth Rock fowls, bronze turkeys, geese. W. H. Kingman. Bristol, owner of one stallion, Creeper, Jv.—Pedigree: Was bred by J. Hartray, of Pleasant Prairie, in the spring of 1877; is superb in color, being a dapple bay: stands 16 hands high; weighs 1,360 Ibs.; got by Creeper of Waukegan; Creeper was foaled in 1853; got by the Peck horse, son of Vermont Black Hawk, No. 5, Wallis’ Stud Book; dam by Young Bull- rush, son of Bullrush Morgan, by Green Mountain Morgan, son of Sherman’s Morgan, bred by Alexander Trumbridge, of Vermont; taken west by David T. Chap- man; passed through the hands of J. L. Williams to J.W.Swansbrough. The dam of Creeper, Jr., was bred by the Moody horse, of Waukegan; he by Blood’s Black Hawk, the sire of Gold Dust. in 1833; got by Sherman’s Morgan, son of the original Justin Morgan; Justin Mor- gan by True Briton. Creeper, Jr., is a half brother to the celebrated trotting horse Phil Sheridan. XXX]1 Freelan R. Snyder, Sec. 12, Bristol, farmer and dairy- man, keeps Jersey and Guernsey grade cattle; owner of one thoroughbred Guernsey bull; keeps hogs, Ply- mouth Rock fowls, turkeys, horses from Creeper, Jr. S. Kingman, Sec. 2, Bristol; breeding horses from Creeper, Jr., cattle from thoroughbred Shorthorn bull; has Poland-China hogs, Plymouth Rock fowls, turkeys, geese, ducks and pea fowls. S. E. Upson, Sec. 1, Bristol, owner of Norman horses, grade cattle, medium Merino sheep; one registered buek; Berkshire and Poland-China hogs, hens and turkeys. A. J. Benedict, Sec.‘11, Bristol, farmer, stock breeder and dairyman; breeding Clydesdale horses, thorough- bred Shorthorn cattle—registered; one thoroughbred Shorthorn bull, Seymour 2d, by Seymour No. 40,906; dam, Star Duchess, by Red Duke of Linwocd, No. 24,- 530; dam’s dam, Leona, by 3d Duke of Forest Hill 9839; sheep from registered Merino bucks, pure White Brahma fowls; also agent for Moseley’s Cabinet Creamery. Wm. Bacon, Sees. 5 and G6, Bristol, general farmer and breeder of fine horses; keeps Shorthorn and Jersey grade cattle, American Merino sheep, Poland-China hogs, Plymouth Rock fowls, bronze turkeys. R. F. Roberts, Sec. 10, Bristol, breeder of fine horses, Shorthorn cattle; keeps thoroughbred Shorthorn bull, thoroughbred Chester White hogs. Geo. Reynolds, Sec. 2, Bristol, general farmer and dealer in horses, Guernsey grade cattle, medium Merino sheep, Poland-China hogs, Plymouth Rock fowls. Bert Vincent, Sec. 11, Bristol, farmer and breeder of draft horses, Shorthorn grade cattle, medium grade sheep, Poland-China hogs. E. sS. Castle, Sec. 4, Bristol, farmer and horse breeder; owner of one Sweigart stallion, “‘Sweigart, Jr.,” by Sweigart, he by Alexander's Norman, dam by Kichard Richard, grandam by Green Mountain Boy; also owner of three colts from S. Jr.,and four fillies from same hoise. C. M. Bishop, Sec. 20, Bristol, general farmer; breed- ing horses, Shorthorn cattle, Poland-China hogs. Philo Curtis, Sec. 30, Bristol, general farmer and stock breeder; breeding Shorthorn cattle, carriage horses, Spanish Merino sheep, Poland-China hogs. Geo. Tourtellott, Sec. 24, Bristol, farmer and breeder of Sweigart and Clyde horses, Shorthorn, pure Ply- mouth towls. F. Gethen, Sec. 27, Bristol, farmer and breeder of horses, cattle, medium Merino sheep, Poland-China hogs, Plymouth Rock fowls. J. A. & J. H. Karnes, P. O., Pleasant Paririe, Wis., owners of one Percheron and one Norman stallion, “Napoleon,” by Old Napoleon; color bay, weight 1,400 and a good roader; Rollin, by imported Rollin of Illinois; color brown, 16 hands high, weight 1,350, and has a mane 7 ft. and 10 inches long. J. H. Karnes, Sec. 23, Bristol, farmer, and breeder of Percheron and Norman horses, cattle, sheep, hogs, and poultry. John Fox, Sec. 32, Bristol, farmer, dairyman and breeder of carriage horses, Shorthorn grade cattle, Berkshire and Poland hogs. Frank Tillotson, Sec. 32, Bristol, farmer, and breeder of Jersey grade cattle, Poland-China hogs, Plymouth Rock fowls. Bristol Roller Mills, Bristol, Wis., Watkins, Murdoch & Co., proprietors; all kinds of feed on hand; highest market price paid for oats, corn, seeds, &e. Work guaranteed; give them a trial. tp eee APPEN DIX. A. Murdoch, Bristol, Wis., blacksmith and _ horse- shoer; all kinds of job work promptly attended to. N. D. Edwards, Sec. 10, Bristol, general farmer and breeder of thoroughbred Spanish Merino sheep; also a practical furrier, manufacturer of ladies’ sealskin sacques, gents’ fur caps, mitts, gioves—in fact, everything in the line of furs. Agent for the Eldidge sewing machine. Blackman & Myrick, P. O., Kenosha, Wis., owners of imported Percheron stallion, ‘‘Le Compte.” Descrip- tion and pedigree: Le Compte, 2323 (1353), the prop- erty of Henry Blackman and M. O. Myrick, Kenosha, Wis.;is black; 16 hands high; weight, 1.500 pounds. He is a horse of the finest style, quality and finish. with abundance of action. He was sired by Brilliant (710), he by Brilliant, 1899 (756); he by Coco II. (714); he by Vieux Chaslin (713); he by Coco (712); he by Mignon (715); he by Jean le Blane (739), lie being a direct descendant of the famous Arab stallion, Galliopolhi, brought to France in 1820. The dam of Le Compte was Margot, 295 (995); he by Favori I. (711); he by Vieux Chaslin (713); he by Coco (712); he by Mignon (715); he by Jean de Blane (739); he being a direct descendant of the famous Arab stallion, Galliopol, &c. Frank Holmes, Sec. 36, Yorkville, general farmer; keeps grade Durham cattle. ; Oliver Gilbert, Mount Pleasant, extensive farmer; keeps grade Merino and Durham cattle and Poland- China hogs. John Johnson, Sec. 26, Yorkville, general farmer ; breeds Durham cattle, grade Merino sheep and Poland- China hogs. Is extensively engaged in poultry rais- ing. James Williams, Yorkville, general farmer, is owner ofa fine grade Norman stallion, and breeder of grade Norman horses, high grade Durham cattle, swine and poultry. ; Lisle Coad, See. 16, Yorkville, general farmer; breeds grade Durham cattle, grade Leicester sheep; horses general purpose; swine and poultry common. A. B. Hayes, Sec. 33, Yorkville, general farmer ; breeder of high grade trotting horses, well bred grade Durhams, grade sheep, Berkshire hogs, and Spanish poultry. Willian Adams, Sec. 22,- Yorkville. general farmer; keeps grade sheep, Durham cattle, poultry. Robert Roberts, Sec. 28, Yorkville, engaged in mixed farming and raising grade Durham cattle, grade sheep, Plymouth Rock poultry. Henry C. Williams, Yorkville, Sec. 10, stock farmer; owners of Shorthorn bull, ‘‘Earl of Rochester,” sired hy “Johnny Leman,” No. 32927; dam “Beauty” 5th. by “Cherry Duke,” No. 24449. Breeds high grade Dur- hams, grade Merino sheep, Berkshire swine and fancy poultry, Buff Cochin fowls, Aylesbury ducks and pouter pigeons. James Nugent, Sec. 27, Yorkville, general farmer; keeps general purpose horses; grade cattle: medium wool sheep; breeds fowls rather extensive. Charles Wait, Jr., See. 8, Yorkville. breeder of blooded cattle; owner of Shorthorn bull Orpheus and registered cow Kitty Clyde; also breeds high grade Shorthorns. ; L. ©. Gilmore, Sec. 5, Yorkville, general farmer; breeds road horses, grade cattle, medium sheep, Poland- China swine and poultry. B. F. Pierce, Sec. 6, Yorkville, general farming; breeds general purpose horses, grade cattle, grade fine wool sheep, Poland-China swine and poultry. ef —____________f, AP PEN DI=. Newton S. Wait, Sec. 8, Yorkville; owner of Clydes- dale stallion, Bue»phalus. Is a general farmer and breeds grade horses, cattle, sheep, swine and poultry. George Hardie, Sec. 29, Yorkville; interested in gen- eral farming; keeps horses, cattle, sheep, swine and poultry, of about the common class. | | Lavett Fredenburg, Sec. 30, Union Grove, Yorkville, | owner of three imported stallions: No. 1, ‘Legal Ten- der,” sired by “‘Conqueror,” dam by ‘‘Wonderful Lad,” color bay with dark points, weight 1,600 lbs. at four years and is subject to registry in Clydesdale register. No. 2, “Sir Colon,” color brown, sired by ‘Sir Colon,” sen., dam by ‘‘ Old Sir Wallis,” weight 1,550, extra good horse. No. 3, ‘* England's Glory,” bay with dark points, sired by ‘“‘England’s Glory,” dam by “Tom Thumb,” a model general purpose horse. These horses deserve the attention of horse breeders. Gotherd Smith, Raymond, Sec. 13, general farming; breeds horses, cattle, swine and has a nice henery. Joseph Dawson & Son, Sec. 23, Raymond; owner of Norman stallion, ‘* Brilliant,” No. in register 2625. This horse was imported by E. D. Morse, Chicago, IIl., weight, 1,900 Ibs. Is an active mover and very showy. Is also half owner of the Norman stallion, ‘‘ Madeira,” No. in register 2691, weight 1,850, a horse of great substance. These horses are extra good specimens of the Norman class, and Mr. Dawson deservés praise for securing two such good horses to accommodate horse breeders in this part. Charles Bull, Raymond, See. 31, breeder of fine stock; breeds high bred trotting horses, grade Jersey cattle, mutton breeds of sheep, and makes a specialty of Jersey red swine that are registered and he has good specimens of the breed. Thomus West, Sec. 10, Raymond, breeder of Short- horn cattle; owner of bull ‘‘Jacob” and cow ‘* Lady of Yorkyille,’ both registered; also breeds high grade cattle ; breeds full blood Poland-China swine and poultry. William Jones, Mount Pleasant, Sec. 10, general farmer; keeps cattle, swine and poultry. Richard Caborn, Meunt Pleasant, Sec. 14, general farmer. William F. Bristol, Mount Pleasant, Sec. 15, stock farmer; breeds general purpose and high bred trotting horses; cattle, full blood and high grade Jerseys. George Wustom, Mount Pleasant, Sec. 5, stock farmer; breeder of registered Holstein cattle of the best milking strains. D. W. Rowlands, Mount Pleasant, Sec. 36, engaged in stock farming, breeds high bred road horses; keeps grade Durham, Jersey and Hereford cattle; breeds Berk- shire swine and Plymouth Rock poultry. S. D. MeCoy, Mount Pleasant, Sec. 29, breeder of American Merino sheep, from registered stock, and has one of the best flocks in the county. C. E. Fink. Mount Pleasant, Sec. 33, dairy farmer and breeder of Holstein cattle. road horses and full blood Poland-China swine and Plymouth Rock poultry. A. S. Fancher, Mount Pleasant, Sec. 16, engaged in fancy stock business, breeds registered Jersey cattle, high grade Merino sheep, registered Poland-China swine and fancy poultry. Light Brahma, White Crested Polish and Wyandottes are the leading varieties kept. Hiram Newman, Mount Pleasant, Racine Co., Wis., proprietor of Orchard Lawn herd of Jerseys, and makes a specialty of this breed, and pays strict attention to the selecting of breeding animals from only the best milk and butter families; also to the manufacture of the fin- est gilt-edged butter. XXX] P. J. Tobey, Mount Pleasant, Sec. 16. stock farming, breeds registered Merino sheep, general purpose horses, grade Durham cattle. and full blood Poland-China swine and Plymouth Rock poultry. J. R. Mosher. Mount Pleasant, Sec. 19, stock and dairy farmer, breeder of registered Holstein cattle. These animals are a good representation of this breed and deserve the attention of dairymen. G. W. Baker, Mount Pleasant, See. 6, breeder of Hol- stein cattle from registered families, full blood Shrop- shiredown sheep and registered Poland-China swine. R. H. Nobes, Yorkville, Sec. 24, dairy farmer, breeds registered Jersey cattle, road horses, swine and poultry. W. M. Johnson, Mount Pleasant, general farmer, breeder of road horses, Jersey and grade Durham cattle, swine and poultry. Eugene Gillett, breeder of Cotswold sheep and fancy poultry, Plymouth Rocks, Light Biahmas and Wyan- dottes, and a breeder otf Victoria swine. Postoffice, Western Union, Racine Co., Wis. W. L. Needham, Mount Pleasant, Racine Co., Wis., breeder of higa bred trotting horses, of the Blue Bull, Sweigert, Sprague and Phallas families. Also breeder of full blood Jersey cattle and fancy poultry. Plymouth Rocks and Leghorns are the leading varieties. G. W. Seldon, Jr., owner of Norman stallion Parrault, sired by imported horse, Teachan; dam, Julia Ann, by St. Laurent; G. D. by Old Louis Napoleon; G. G. D. of Clydesdale blood. Residence, Mount Pleasant, Racine Co., Wis. GREEN COUNTY. J. J. Armstrong, Jefferson, Twin Grove postoffice, re- tired farmer, owns 176 acres of fine land. Generally kept Shorthorn cattle and Poland-China hogs. Is now raising tobacco. Also assistant postmaster for Twin Grove postoffice. His son is general merchant and post- master at Twin Grove. John C. Chadwick, Jefferso1, Juda Village, owner of several well bred horses, among which are the cele- brated stallion Athlete. Other horses, Pickerel, Lady Holmes, and Maud. Also breeder of Poll Angus cattle. John C. Carter, executor of the estate of the late John Carter, Jefferson. Owner of 700 acres land. Keeps over 100 head cattle, grades, 500 grade Merino sheep, Chester White and Poland-China hogs. Fred. Tschudy, Clarno, breeder of Ayrshire cattle, Chester White hogs, Southdown sheep, Plymouth Rock poultry. Keeps the Chester White hogs for breeding purposes and always has them for sale. Have sold this breed in different states. Those who purchase of me can rely on thoroughbred Chester White hogs. Also has cheese factory. W. M. Chambers, Jefferson, general farmer, has Clyde horses, fifty-five head of grade Shorthorn; also grading Poll Angus cattle, Poland-China hogs. 230 acres ot land. Jacob Roderick, Jefferson, general farmer, breeding Poll Angus cattle. Extensively engaged in farming. Poland-China hogs, Durango and T. J. Scott stock of oO1ces. South Bros., Jefferson, practical farmers and dairy- men. Owners of several head of Shorthorn cattle. Ex- tensively engaged in dairying and keep upwards of seventy five cows. Large stockers. Owners of Short- horn bull. Own five hundred acres of land. Breeding grade Clydesdale horses; Poland-China hogs and Ches- ter White. Farm three and a half miles from city of Monroe. i J. W. Roderick, Jefferson, breeder of Clay stock of horses; owner of colt Sable Night, foaled in 1882, got by Durango. Dam, Minnie Bell, by Jack Cook, Jr., b ed by James Bennett, Peoria, Tl. Sable Night is a coal-black; good action, kind disposition, pertectly gen- tle. Sire of Sable Knight, Durango; time, 2:2334. Breeder of registered Merino sheep, Poland-China hogs. H. C. Hunt, Jefferson, breeder of Shorthorn cattle. Also a stock farmer. Cotswold sheep. Also breeding Morgan horses, and is also a model farmer. W. C. Penn, Jefferson, breeding Poll Angus eattle, has a fine Poll Angus bull. Norman breed of horses, Po- land-China and Chester White and Berkshire hogs, and is an experienced farmer. J. L. Rood, city of Monroe, owner of the following stallions: Excess, Model, Russel, Goldbelt and Golden Ball, Jr. Excess, sired by Tachean ; dam, Cannie, by St. Laurent, imported 1870 by E. Dillon & Co. Gold- belt, sired by Black Frenchman, imported by R. W. and T. T. Stubelfield, of Mlinois; dam, Maggie Gray, by Par- ris, imported by E. Dillon & Co. Russel, sired by im- ported Norman stallion, Marshal Bazaine, imported by Johnson & Copple, of Centralia, Ill; dam, Grey Luxy, she by imported Napoleon 2d. Model. Jr., sired by im- ported Norman stallion, Model. Cub, Hambletonian, sired by Simmonian Blackhawk, dam a thoroughbred, sired in Kentucky by imported horse, Glencoe. Also has seyeral other Norman and English draft stallions. Chas. J. Rood, city of Monroe, owner of Birdie R., sired by Meringo Chief; pacing mare, four years old, and promises to make a low record. Arthur Rood, city of Monroe, owner of Ned R., sired by Dan Kearny; dam, a running mare, pacer, five years old. John Babler, farmer, dairyman, proprietor of Swiss cheese factory, Mount Pleasant; also breeder of Norman horses, Shorthorn cattle, Poland-China hogs, Plymouth Rock fowls. Thomas Conway, Mount Pleasant, farmer, dairyman and breeder of fine carriage and farm horses, from mares by Bay Dan and Brown Duke; Shorthorn and grade cat- tle, Poland-China hogs. Henry Kubly, Mount Pleasant, farmer, dairyman and breeder of Norman horses, Shorthorn grade cattle, Po- land-China hogs. W. P. Zimmerman, New Glarus, extensive breeder of full blood Holstein cattle, graded Holstein and graded Durham cattle. Owner of three registered Holstein bulls. Has them for sale. s Fredrick Luchsingar, New Glarus, breeder of graded Clydesdale horses, graded Shorthorn and Durham cattle and Poland-Chinaswine. Muanutacturer of cheese, prin- cipally Limburger cheese. Osear Babler, New Glarus, dairying farm; breeder of graded Clyde and Norman horses, graded Holstein and Jersey cattle and Poland-China swine. J. L. Steussy, New Glarus, breeder of graded Norman and Clyde horses, full blood and graded Holstein cat- tle and Poland-China swine. Owner of registered Hol- stein bull. M. Steussy, New Glarus, dairying tarm; breeder of graded Norman horses, full blood and highly graded Holstein cattle; owner of high grade Norman stallion. Fred Kundert, New Glarus, dairying farm and miller; breeder of graded Norman and Clydesdale horses, graded Durham and Holstein cattle and Poland-China swine. Owner of half blood Norman stallion, and three- quarter blood Clydesdale stallion; also of full blood Durham bull and half blood Holstein bull. APPEHN DIX. Jacob Streiff, New Glarus, dairying furm; graded Nor- man horses and graded Holstein cattle and Poland- China swine. John Jacob Durst, New Glarus, breeder of draft and road horses, graded Durham cattle. Owner of full blood Durham bull. Adam Schmid, New Glarus, breeder of graded Nor- man horses, graded Durham and Ayrshire cattle. and Poland-China and Berkshire mixed swine. Owner of full blood Ayrshire bull. Dairying farm. Herman Crago, Clarno Township, breeder of Short- horn cattle, Norman and English draft horses. Owner of Shorthorn Durham bull. General farmer. Henry Thorp, Clarno Township. breeder of thorough- bred Shorthorn cattle. Poland-China hogs and dark Brahma hens. Is general farmer. Owner of many fine animals, among which is Durham bull, Aylesby Duke No. 42770; cows, Royal Duchess 6th, Rosebud, Royal Duchess 7th, and Orange Sallie. John Hawthorn, Clarno Township, keeps grade Dur- lam. Is stock farmer. Keeps from 75 to 100 head of cattle, Poland China hogs. Peter Gnagi, Clarno Township, generalfarmer. Keeps Poland-China hogs, and about to stock his farm with Durham cattle. A. J. Hawthorn, Clarno Township, general farmer. Breeder of Shropshiredown sheep, of which he has a choice flock purchased at a cost of fifty dollars each. Took the first prize at state fair, 1883. H. Trumpy, Clarno Township, breeder of thorough- bred Holstein cattle. Owner of thoroughbred bull, Earl Clay. E. F. North, Monroe, livery and sale stable; proprietor ‘of stage routes from Monroe to Postville and Monroe to Freeport, Ill. stable. Edward Trickel, general farmer, Clarno, breeder of Norman horses. Owner of Norman stallion, Diamond, and several others. Is also engaged in raising tobacco. Keeps Shorthorn cattle. W. B. Hawthorn, Clarno Township, breeder of the Ludlow stock of Shorthorn Durham cattle, Poland- China hogs and English draft horses. Is general stock farmer. Wm. A. Nance, Monroe. general dealer in stock; buy- ing and shipping. Owner of trotting mare, Lady Doug- lass, by Grey Eagle. Oscar O. De Haven, Clarno Township. general farmer and breeder of Shorthorn Durham cattle from the Lud- low stock, and Poland-China hogs. D. C. Sutherland, city of Monroe, dealer in Golddust horses; is also engaged in buying and selling real estate. Has a large and well equipped livery Albert Clarke, Clarnao To wnship, practical farmer; keeps about seventy-five head of cattle, Shorthorn Dur- ham, and Clydesdale horses. Albert Albright, Clarno Township, general farmer; keeps mixed Durham cattle, Poland-China hogs and Messenger and Clydesdale horses. Has one of the finest barns in the county. - Alfred Hawthorn, Clarno Township, general farmer and stock raiser, and an extensive dealer in all kinds of stock. G. W. De Haven, Clarno Township, general farmer; keeps Shorthorn Durham cattle, Norman horses, Cots- wold sheep and Poland-China hogs. Andrew Dinges. Clarno Township, general farmer; keeps grade Shorthorn cattle and Poland-China hogs. ee ef oS ~~ ~CS~S~*~<=<=S~*~SCS ATP PEN DTxX. 0. J. White, retired farmer, Clarno Township; deals extensively in stock of all kinds; keeps Poland-China hogs and grade Norman horses. Owner of 400 acres of land. T. J. Anderson, Clarno Township. the most extensive breeder of Polund-China hogs in the county. Is gen- eral farmer. Keeps grade Shorthorn cattle, P ymouth Rock poultry. John P. Liehtenwalner, Clarno Township, general farmer, breeder of Holstein cattle, Polaud-China hogs. Keeps Norman horses. J. W. Blackford, Jefferson Township, general farmer and breeder of fine bred horses; owner of the celebrated trotting bred stallion T. J. Scott: brown horse, sixteen hands high, weight 1,235 pounds, got by Lakeland Abdallah, a full brother to Harold, the sire of Maud 8.; dam, Lucille, by Relf Mambrino Pilot. T. J. Scott is one of the best and most fashionable bred horses in the West. His first colt was dropped in 1880. Mr, Black- ford is also owner of a very fine young horse, Juda King, got by T. J. Scott. W. C. Gorham, town of Monroe, owner of black stall- ion, Joe; is coal black color, sired by Old Joe, a fine Morgan stallion. Mr. Gorham is also engaged in the livery business in the city of Monroe. L. S. Smock, city of Monroe, breeder of Jersey Red hogs. Keeps about one hundred head. Owns a fine farm about three miles east of Monroe, where he keeps Shorthorn Durham cattle, registered Southdown sheep, Clydesdale horses, and general stock. Mr. Smock is a general dealer in stock, but gives particular attention to breeding the Jersey Red hogs. R. H. Rush, See. 30, Cadiz, breeder of grade Short- horn cattle, thoroughbred Poland-China hogs and thor- oughbred Plymouth Rock chickens. Nelson Ladue, Sec. 13, Wayne, breeder of high grade Shorthorn cattle, thoroughbred and grade Poland- China hogs; also raises grade Clydesdale horses. One of the most extensive and successful farmers in Wayne. D. J. Coryell, Sec. 22, Cadiz, breeder of grade Short- horn cattle and Poland-China hogs. Keeps grade horses. T. G. Drake, Sec. 23. Cadiz, breeder of grade Norman horses; owner of half blood Norman stallion, Romeo, Jr., sired by Romeo I, owned by J. F. Rood, of Monroe. Romeo, Jr. is a gray horse. three years old; weight, 1,400 pounds. M. L. Drake, Sec. 31, Jordan Township, Browntown P. O., breeder of Royal George horses; owns stall on George of that stock. He isa black horse, eight years old, weight 1,200 pounds. Raised by Eli Chapin, of Monroe. Georg? Hartwig, Jordan, farmer and stock raiser; keeps grade Holstein cattle, grade Jersey Red swine and grade horses. Martin Brothers, Browntown, farmers and stock rais- ers. They keep grade Durham cattle, grade Norman horses and Duroc Jersey hogs. Joseph Staley, Jordan, farmer and stock raiser; breeder of grade Durham cattle, Peland-Caina hoz; and grade horses. Harvey Benson, Jordan, farmer and stock raiser; keeps grade horses and cattle, grade Cotswold sheep and Poland-China swine. R. Olson, Jordan, farmer and sfock raiser; keeps grade horses, grade Shorthorn cattle and grade Poland- China swine. Samuel Kelly, Browntown, Cadiz Township, proprie- tor of Kelly House and livery. Ownssaw-mill in Brown- XXXV Kratzer Brothers, Sec. 23, Cadiz, breeders of thorough- bred Clydesdale horses. They keep some grades, own thoroughbred Shorthorn bull and several grade Short- horns. Keep full blood Poland-China hogs, Andrew Fryslie, Jordan, farmer and keeps grade cattle, horses and sheep. land-China and Duroc Jersey hogs. town and a farm one mile south. Breeder of grade Dur- ham cattle, Poland-China hogs and Southdown sheep. Henry Rush, Sec. 30, Cadiz, breeder of grade Short- horn cattle, grade Poland-China hogs and grade Nor- man horses. S. Saucerman, Sec. 31, Cadiz, keeps grade Durham eattle, Robin Hood stock ot horses and grade Poland- China hogs. David Matthews, Darlington, Shullsburg P. O., breeder of Shorthorn cattle; among his herd are found the En- chantress family: Peerless, Minnehaha, White Lady of Hazelwood; bulls, Squire Chaplain, Squire Bowswright and Red Captain. Has been breeding Shorthorns for past thirty vears; Clydesdale and English draft horses crossed with common mares; Lincoln, Leicester and Cotswold crosses in sheep. Geo. Stephenson, Fayette, Darlington P. O., Durham Hill Stock Farm; breeder of Shorthorn cattle. His herd comprises the following families: Rose of Sharon. Cruickshank’s Miss Wiley, Gwinne, Young Mary S., Red Rose and Brittanias. Geneva Duke II stands at head of herd; also Red Major, sired by 5th Duke of Acklam of Rose of Sharon family. Among his flock of sheep, which are Cotswolds, the imported ram Prince of Wales, bred by Robert Jacobs of England, was previously at head. but ram Gen’l Darby is now at head of flock. The ewe Jennie took silver medal at Nebraska State Fair, 1883. and several other valuable prizes; all registered stock. Lafayette Co. Imported Horse Stock Association, D. B. Dipple, Manager, Darlington; owners of imported race horse Flying Horse, registered in English and American stud book; Scottish Chief, imported Clydesdale. regis- tered; King Richard, imported English dratt, registered; also owners of Flying Star, Young Scotchman, Black Prince, Prince Dick and several other first-class Ameri- can bred horses. Lafayette Co. Model Farm; Wm. W. Murphy, Superin- tendent, Darlington, Darlington P. O. Farrow & Jackson, Livery and Sale Stable, Darlington. L. C. Russell, Gratiot Township, cattle breeder; is preparing to breed extensively in Durham cattle; has at present over 100 head of grade Durhams and ten full bloods; owner of thoroughbred Durham bull ‘‘Duke of Gratiot,’ No. 55617, bred by Mr. Ludlow, of Monrce. Has also a fine barn 40x80, erected lately at a cost of $2,600, for stabling cattle and storing hay; general breeder of hogs and horses as well. Joel S. Munson, Gratiot Township; general farmer and breeder. A. J. Munson, Gratiot Township; general farmer and extensive breeder of Poland-China hogs. Frank Henkens, Elk Grove; general farmer and breeder ot graded cattle, horses and swine. E. C. Townsend, Schullsburg; largely engaged in raising and trading in graded stock, breeder of graded Norman horses, and mixed Poland-China hogs. Daniel Morgan, Seymour; breeder of graded Durham cattle and Poland-China hogs, raises long wooled sheep; breeder of graded Clydesdale horses. P. MeNulty, Shullsburg, Lafayette Co., breeder of graded Durham cattle, Leicester and Lincoln sheep, Poland-China hogs; owner of pure blooded boar (E. & I, M. Clever, Greenwood Stock Farm, Bloomburg, Ohio’. stock raiser; Also grade Po- ef XXXV1 i APPENDIX. Thos. D. Vickers, Seymour; breeder of three-quarter Clydesdale horses, Southdown sheep and Cotswold sheep, Red Duroc and Poland-China hogs. Jas. Clayton, Seymour; breeder of graded Durham cattle, one-half Clydesdale horses, Poland-China hogs and long wooled sheep. yeorge Buxton, Shullsburg, breeder of Durham cat- tle; horses, graded rustic; graded sheep and breeder of Poland-China swine. S. Copeland, Shullsburg, breeder of graded Durham cattle, Poland-China hogs and graded Clydesdale horses; owner of a valuable stallion. Robert Rennick, Shullsburg, largely engaged in rais- ing graded stock for market. Bell Bros., Seymour, Lafayette Co., breeders and dealers in graded Durham cattle, Poland-China swine and Berkshire swine, and English draft and Clydesdale horses. John March, Shullsburg, breeder of Shorthorn regis- tered cattle, graded long wool sheep, Norman and En- glish draft horses, and Poland-China hogs. B. I. Dugdale, Belmont Township, Lafayette Co.; gen- eral farmer and grain grower. Allen Kies, Belmont Township, general farmer and breeder; is preparing to breed Polled Angus cattle ex- tensively. Arno C. Stephens, Platteville Township, Grant Co., general farmer and stock raiser. A. Ludlow, Monroe, is the pioneer stock breeder of Green County. Mr. Ludlow is the owner of a magnifi- cent stock farm comprising 1,800 acres of choice land, situated adjacent to the city of Monroe. Upon this farm he keeps a herd of Shorthorn Durham cattle, aver- aging 500 head. Many of these are registered animals, and the ‘‘Ludlow” stock is found in all parts of the county. John Strader, farmer and stock raiser, Clarno Town- ship. Breeds Shorthorn Durham cattle, Mambrino horses and Poland-China hogs. John McCammant, Clarno Township, breeder of Shorthorn Durham cattle, Norman horses and Poland- China hogs. Is a practical farmer of many years’ expe- rience, P. Nalty, general farmer, Monroe Township. Breeder of Shorthorn Durham cattle. In 1885 sold two car loads of fat steers in Chicago at five and one-half cents per pound. Keeps an average of 2.000 sheep. Breeds Clydesdale and Norman horses. His farm comprises 500 acres of land. John G. Faeser, Monroe Township, general farmer, breeder of Durham cattle, Clydesdale and Norman horses and Poland-China hogs. Has been engaged in breeding a number of years. John Bleiler, Monroe Township, general farmer and stock grower, breeder of Shorthorn Durham, cattle, Clydesdale horses and Poland-China hogs. G. O. Stearns, hardware merchant, city of Monroe. Owns stock farm in Monroe Township. Is engaged in dairying. Breeds Jersey Red hogs, and keeps an average of forty cows. Mr. Stearns is a member of the firm of Oleson, Kundert & Stearns. John Gibbons, Monroe Township, farmer and dairy- man. Has a Swiss cheese factory on his farm operated by Bliler, Gibbons & Co. Breeds Durham cattle and Poland-China hogs. Rufus Whitcomb, manager of the County Poor Farm in Monroe Township; keeps about fifty head of grade Durham cattle; is owner of a thoroughbred Shorthorn bull, of the Ludlow stock. Mr. Whitcomb is a mode] farmer, and has been very successful in his management W.S. Wescott, Monroe Township, general farmer and breeder of thoroughbred Shorthorn Durham cattle and Clydesdale horses; keeps an average ot 110 cows and fifty horses. Myr. Wescott also owns a farm of 3,000 acres in Nebraska, upon which he keeps 500 head of cattle. A. C. Dodge, lumber merchant, city of Monroe. Owns a stock farm in the vicinity of Monroe. Js the owner of the trotting mare ‘“‘Lady Dodge” and a number of other valuable horses; keeps Durham cattle. Wm. Smiley, Sec. 29, Albany P. O., Green Co., Wis., general farmer and breeder of Percheron horses; owner ot the imported Percheron horses Durog and Major Clark. Imported Percheron stallion Duroe 2535, 1316, pedigree registered in Percheron Stud Book of France and America. Dark dapple grey, 165 hands high, weight 1.700 fbs.; foaled in 1880, imported in 1883; got by Valliant 404, he by Prosper, he by De- cide; dam Elise by Favari 1542, 765. he by French Monarch 205. 734, Major Clark 2573, 1284, pedigree recorded in France and America. Gray, 16 hands, weight 1,650 Tbs.; foaled 1881, imported 1883; got by N rbonne 1334, 777, he by Brilliant 1800, 756, he by Coco II 714; dam Cleopatra by Brilliant 1899, 756, he by Coco II 714, ete. See page 23 for extension of ped- igree. Shorthorn Durham cattle for general farm use. Among his flock of sheep is to be found the thorougbred ram ‘‘Pathfinder” 62, registered, bred by Geo. Cleland. This ram obtained first prize at Whitewater public shearing in L884. as being the best ramon the grounds. Mr. Smiley is the most extensive breeder in this town. E. M. Pebbles, Sec. 23, Albany P. O., Green Co., Wis.; general farmer and stock raiser. Horses are Norman crossed with English hunting mares; prefers Durham cattle for general farm purposes; owner of thorough- bred Durham bull Clinton Knight, pedigree registered. Fine wool French Merino sheep. W.H. Hudson, Sec. 32, Albany P. O., Green Co., Wis.; general farmer and stock raiser; hors*s are crosses of Messenger, Hambletonian and Rob Roy; prefers Mes- senger and Morgan stock for general purposes; cattle, Shorthorn Durham, high grades. Medium fine wooled French Merino sheep. Owner of Poland-China boar Index, registered. Wood Bros., Sec. 32, Albany P. O., Green Co.. Wis.; general farmers and stockmen; are breeding from Nor- man horses and common mares for sellmg purposes; cattle, breeding from Poll Angus bull and Durhams; me- dium grade wooled sheep. A. L. Berryman, Sec. 19, Albany P. O., Green Co., Wis.; general farmer and sto-kman; is breeding Nor- man crossed with Clyde horses, and prefers them for general purposes; medium grade Durham cattle; sheep, Leicestershire crossed with tine wooled Merinos; Poland- China hogs. Urial Haselton, Sec. 21, Albany P. O., Green Co., Wis.; breeding fast horses from Grey Eagle, Hambletonian and Iron Duke horses crossed with Messenger. Clay and - Hambletonian mares. Mr. Haselton has some very romising young stock. t=} > J. T. Sherman, Decatur, owner of the Jersey bull “Rob Roy,” recorded 10, Vol. 3463; sired by Caen (N. N. Palmer, Spring Valley), comes from the Alpha stock; breeds Jersey cattle of pure blood. : Andrew Smith, Decatur, extensively engaged in farm- ing and stock breeding, owner of some fine graded cat- tle and general stock. PS GING OG) oes R. D. Gorham, Monroe. owner of some very fine bred horses. Coaley was foaled April, 1873, her dam a Ken- tucky Whip, her sire was Black Jack; Black Jack by Corsica; Corsica by John Richards; John Richards by Sir Archey; Sir Archey by the imported Diomede Black Jack. Dam was Susy by the imported horse Kenne- bee. and out of Betsey Patten. Corsica’s dam was Selina, and she by Topgallant. Corsica was bred by Col. Philip Wallas, of Maryland, who sold him when a foal for five thousand dollars. Toinette:—Toinette’s dam was Coaley, Whose pedigree is given above. Toinette was sired by D’Aubigne, his first dam was Puggie by Brignotia; 2d dam Bertha, by Berthune (thoroughbred); 3d dam Mary Hunt, by Scott’s brown Hilander; 4th dam by Hunt's brown Hilander; 5th dam by Hunt’s Premium by Bertrand (thoroughbred). D’Aubigne was sired by Mambrino Patchen; Mambrino Patchen is full brother to Lady Thorn, record 2:18 14, also sire of fourteen per- formers in 2:30 and better. Lete:—Lete’s dam was Couley, whose pedigree is given above. He was sired by Athlete, whose 1st dam was Gill’s Vermont; 2d dam wus Boner’s Snowball; 3d dam was Boner’s Saxeweimer; 4th dam was Slashem. Athlete:—The sire ot Lete was purchased in Lexington, Kentucky, when two years old, by Dr. H. P. Strong, of Beloit, for $3,000. Athlete was sired by Almont, who has gained a national reputation as a sire of trotters, having twenty-four in the 2:30 list, and upon his dam's side Athlete is from an improved trotting cross, backed by the very best strain of thorough blood. W.S. Gatdner, Decatur, largely engaged in the raising of fine stock on his extensive farm. Chas. Wooster, Decatur, general farmer and stock raiser; breeds graded cattle, hogs and mixed poultry. Russell Day, Decatur, raises graded cattle, herses and swine. C. Stewart, Decatur, breeder; owns two year old colt Gipsy, sire Sam West’s black horse; owns two Gipsy mares; hogs mixed. : George E. Dawson, Decatur, general farmer and stock breeder; owner of full blooded Holstein cattle, also owns pure blooded Devon cattle and half Devon; horses: Black Hawk, Morgan mixed with French and Messenger; graded, Poland-China hogs. . F. I. Burt & Son, Perry View Stock Farm, Decatur, breeders and owners of Clydesdale and Norman horses, registered Merino sheep and graded Durham cattle and Poland-China hogs. Cc. D. Bragg, Monroe, bzeeder and owner of stallion halt Norman and part Clyde, graded Durham and pure Red Duroc hogs. GC. W. Read, Sylvester, breeder of Jersey cattle; owner of bull Sam H. B. 3353, two years old, sire Caen, Jr. 6522, dam Fancy 4867; bull from Palmer's stock; owns Poland-China hogs of the finest quality, keeps some Poland-China and Duroc Red; Cotswold sheep. Isacah Steuffacher, Sylvester, breeds graded Morgan horses, graded Durham cattle, long wooled sheep and Poland-China hogs. Wm. Lore, Sylvester, owns graded horses, Durham cattle, Chester White and Poland-China hogs, mixed. W. G. Rodrick, Sylvester, owns graded Durham cattle, pure blood Poland-China hogs, Shropshire and Merino sheep and graded horses. Henry Mohns, Sylvester, owns Norman and Clyde horses, graded Durham and Holstein cattle, Poland- China hogs and Merino sheep. Gilbert Chryst, Sylvester, owns graded Percheron horses .graded Durham cattle and Poland China and Chester White hogs. XXXVI Ferdinand Hildebrandt, Sylvester, owns evaded Dur- ham cattle and Poland-China hogs. Samuel Cotherman, Sylvester, owns graded horses, Durham cows and graded Berkshire hogs. A. Austin, Sylvester, dairying. Owns graded horses, Durham cattle and Poland-China hogs. Henry Rodrick, Sylvester, owns graded horses. owner of pure Durham bull and graded cattle, and Poland- China hogs. I. 5. Stevenson, owns graded Clydesdale and French _horses, breeds three-quarter Durham cattle, Poland- China and Jersey Red hogs and pure Merino sheep. ; I. L. Sherbondy, Sylvester, keeps graded Norman and Clydesdale horses, seven-eighths Durham cattle, breeds Lincolm and American and Merino sheep and Poland- China hogs. O. Lochsinger, Sylvester, owns graded Clydesdale horses, Holstein bull, graded cattle and Poland-China hogs; owner of thoroughbred Poland-China boar. A. Wilt, Monroe, breeder of fine Shorthorn cattle; their pedigree is of the best, and their quality very superior; registered stock. ; G. H. and W. A. Pengra, Sylvester, cattle breeders; owners of the imported Holstein bull Lotus, two years old, weighs 1,325 lbs., owned by I. N. Robins, North Park, Long Island, bred by ©. Groot, Brewster, New Holland, imported by owner Sept. 28,1883. See 2350 H. H. Book. One imported cow d’Auschuld, owned by Wm. Koch, New York city, bred by A. L. d@’Boer, Onterind, Friesland, imported by owner March 29, 1884, calyed Feb., 1883; No. 7299, H. H. B. Imported Holstein cow Payou, owned by I. N. Robins, North Park, Long Island, bred by G. Nesdez, imported by owner, 1883. calved March, 1883: No. 4317, H. H. B. One calf bull, pure blood, sire Barent, dam d’Auschuld; sire 2234, H. H. B.; dam 7299, H. H. B. Oneealf trom Barent 2234, H. H. B.; dam Payou 4317, H. H. B. Barent took first prize in Holland, in a ring of fifty bulls. Mr. Pengra is also owner of some fine Holstein graded cattle: breeds fine Red Duroc hogs. C. F. Pengra, Sylvester, breeder of Shorthorn cattle; ae. engaged in dairying; raises Poland-China ogs. Dietrich Stauffecher, Mt. Pleasant, owns graded Nor- man horses, graded Holstein cattle, mixed Poland-China hogs and Merino sheep. Samuel West, Sylvester, horse and cattle breeder; owns forty head, among others the stallion Athlete, one of the finest horses if not the best in the state; his ped- igree is already given in another part of this work. He is one-half owner with Mr. Chadwick, of this famous animal. The stallion Black Diamond, a full blooded black Norman, weighs 1,450, measures 163 hands high, grandsire also a full blooded black Norman; grandam and dam Morgan; shows a four-minutes’ gait. The stall- ion Harlequin, Shire horse, Vol. 4, E. C. H. R., height 164 hands, weight 1,400, bought of Martin Pate, Ely, Cambreshire. Harlequin in 1882, without any diffi- culty, took the first Chicago and the first St. Louis prizes, as well as the second Peoria. The Norman stall- ion Florrissant is a dapple gray, foaled in 1877, im- ported from France in 1881, recorded in Percheron Norman Stud Book, Vol. 2, No. 1314; a high-headed horse, finely cut in throttle, broad and high on withers, strong bone, good feet, stands straight on splendid legs, possessing all the qualities required for a first-class dratt horse. In 1882 took first premium at the Green Co. fair over a class of nine of the finest draft horses ever shown in the county, four of them imported. Mr. West is a large breeder of Shorthorn cattle, owns a well- bred bull, and raises Merino and Cotswold sheep. t, XXXV111 I. V. Vance, Sylvester, owner of graded cattle, graded horses and Poland-China hogs. IOWA COUNTY. John M. Ellsworth, Dodgeville, Wis., owner and breeder of Norman and Clyde horses; owner of the fol- lowing stallions: **Guilio” 2911 (Nat. Ree. of Norman Horses); *‘Moody,” Norman stallion, weight 1,806, prize Winner at Ill. State Fair 1876-187 7-1878; at ‘Minn. State Fair 1878 and 1882, Ind. State Fair 1877, Iowa State Fair 1878, St. Louis, Mo., State Fair 1877, and county fairs Satovid number. “Smasher,” Clydesdale, fine bay with black points, sired by Lord Aberdeen, imp. dam Scoteh Girl, sired by Scotchman, imp. dam Fan, and ‘‘Lofty,” dark bay, sired by ‘‘Lord Aberdeen,” imp. dam Fancy, sire *‘Britton,” dam ‘*Magnolia,” sire “Young Clyde,” imp. dam Nelly. One has. only ‘to see the above stallions to appreciate them. Also 0’ Leary, a fine genera! purpose stallion, and fine young stallions of merit for sale at all times. &. L. Jones, Wyoming, proprietor of Elm Grove farm; dairyman, and breeding Clyde horses. Holstein and Shorthorn cattle. and part owner ot Holstein bull ‘‘Lone Star” 467, and also of Shorthorn bull **Baron” of Hele- na 45382, Vol 23. Cotswold sheep, Berkshire hogs and Plymouth Rock fowls. Jas. L. Jones, Wyoming, farmer, dairyman and breeder of Clyde horses, Holstein cattle, from Lone Star 467, and low a Dude 2806, sire Hermes 1662, dam Mendota 317 Also Shorthorn cattle from Baron of Helena 45382, Vol. 23, sire Prides Chem 36516, first dam Gabruilla. Thoroughbred Cotswold sheep, pure Berk- shire hogs and Plymouth Rock fowls. Wm. Carter, Wyoming, farmer and dairyman and breeding Holstein grade cattle, and owner of Holstein bull * ‘Meadow Duke,” sire Major Ham, imp.. Yorkshire White and Poland-China hogs and Plymouth Rock fowls and thoroughbred English Collie dogs. W. C. Hickox, Wyoming, general farmer, dairyman and breeder of tarm horses, Holstein and evade cattle from registered stock; owner of Holstein pull, sire im- ported, “Essex and Yorkshire W hite hogs. Wm. Barnard, Dodgeville, vet. surgeon; all calls at- tended to, nig ht and day: breeder of Norman and Clyde horses, Shorthorn cattle, Lincoln sheep, Poland- China hogs, Plymouth Rock fowls, geese, turkeys and ducks. Robert F. Jones, Dodgeville, general farmer, dairy- man and breeder of farm horses, Shorthorn and evade cattle, Cotswold sheep, thoroughbred Poland-( ‘hina hogs, Plymouth Rock and White “Brahma fowls. Owen King, Wyoming, dealer in lumber, farmer and breeder of Shorthorn and grade cattle; owner of regis- tered bull Napier, got by Duke of Cedar 29145, out of Rose of Hazeldell, she by Larence 8482, out of Red Rose 2d, Vol. 14, she by Van Duke 7345. Also thor- oughbred Poland-China hogs, by Sambo, Jr., he by Sambo 6031, dam 10888, sire Hopeful 3863. " Jesse, David W.and John Williams, Ridgeway, farmers and breeders of and dealers in Clyde horses, thorough- bred Shorthorn cattle, Berkshire and Poland- China hogs; owner of register ed bull “Darby” and cows Phebe and White Stockings, from Ross stock. John and William Williams, Ridgeway, breeding Nor- man horses, Shorthorn cattle, from registered stock, Cotswold sheep, Poland-China hogs, Light Brahma fowls. k Joseph Gordon, P. O. Mineral Point, farmer, dairy- man and breeder of and dealer in Norman horses, Shorthorn cattle, thoroughbred Poland-China hogs from such sows as ‘*Melissia Moore,” ‘‘Joanna Moore,” A PPE N DIX. Ear No. 227, boar ‘Black Jim.” Gordon makes Poland-China a specialty. Thomas H. Harris, Mineral Point, general farmer and dealer in Norman horses, Shorthorn cattle, Poland- China hogs, Black Cochin chicks, turkeys and ducks. Uriah James, Walwick, dairyman and breeder of Nor- man and Hambletonian horses, Shorthorn cattle, Po- land-China hogs, Black Spanish chickens, turkeys and ducks. Joseph Whitford, Walwick, farmer, dairyman and dealer in Norman and carriage horses, Shorthorn cattle, Poland-China hogs, buff and brown Cochin chicks, tur- keys and Pekin ducks. Wim. Treweek, Mineral Point, blacksmith and owner of the following fine stallions: Paplin is a dark iron eray seven years old Norman draft horse, sired by im- ported Paplin; lst dam by Success; 2d dam by Medock; 3d dam a cross of Morgan. Stanley, one of the best bred trotting horses in this part of the pe He is brown in color, 15: 34 hands high, weighs 1,200 pounds; was sired by Homer by Rysdike’ Ss Hambletonian, he by Abdallah; Abdallah by Mambrino, Mambrino by im- ported Messenger. Stanley's dam Bessie, sired by Web- ster’s Kentucky Whip, by Blackburn’s Whip, son of im- ported Whip; dam a daughter of Kentucky Hunter, from which Flora Temple descended. Stanley was bred by My. Henry Cox, Little Neck, Long Island, ‘New York: was brought to Mineral Point, May 30, 1877. John C. was sired by Stanley, he by Homer, he by Rysdikes Hambletonian. First dam Kitty, gray pacing mare sired by Lexington; 2d dam gray pacing mare sired by Bulrush Morgan; 3d dam fine road mare noted as a fine driver—pedigree not traced. Wm. and John Griffiths. Dodgeville, Iowa Co.. general farmers and breeders of farm horses, thoroughbred Short- horn cattle, from registered stock. - Owners of one bull ‘ Bismarck,” Vol. 26; got by 83573 Duke of Barrington, dam Red Rose 6th, Vol. 85 H. R., sire No. 14582. dam Red Rose 2d, sire 15453, dam Red Rose, sire 2506, dam Box, sire 903, dam Miss Ricketty, sire 857, dam Speck, sire 603, dam Hannah More, sire 2066, dam imp. Young Mar y, sire 2170, dam Mary, sire 1417, dam Lucy, sire 2288. Also one cow, pedigree as follows: Vol. 19 Am. H.B. Valley Kose 2d. got by Oakwood Vanjo 4th 17840, dam Valley Rose, Napier, Jr. 12451. Also breeding Poland-China hogs. John F. Johns, Village Dodgeville, Prop. of Monitor Poultry and Stock Farm, breeder of thoroughbred Jer- sey cattle; owner of cows ‘* Clever Queen” 8846, sire Boss 3796, dam ‘“‘Clever” 2724. ‘Flora Belle” 8221, sire “Comet” 3033, dam ‘Princess’ 4103. Flossy not yet registered. Also part owner of bull **Silver Springs” 3811, A. J. H. Book, sire ‘Colonel Robbing” 2977. dam Vinnie Ream 6611, and breeder of pure Plymouth Rock poultry with cock ‘‘Triumph,” in yard No. 1, and cockerel *‘Prince Third,” yard No. 2. Also Black Ham- bures with best and purest fowls at the head. Corre- spondence solicited. J. J. Hoskins, Attorney at Law, Dodgeville, also breed- ing pure Langshan fowls from very high scoring birds. Birds for sale in single, pairs or trios. Thomas H. Davies, Dodgeville, breeder of pure Brown Leghorn fowls. Eggs and birds for sale in season. J. H. Chapman, Dodgeville, breeding pure Brown Leghorn fowls from very select fowls. Eggs and birds for sale, and satisfaction guaranteed. W. H. Phillips, Mineral Point, general farmer, dairy- man and breeder of carriage and road horses, Shorthorn and grade cattle, Southdown grade sheep, Berkshire and Poland-China hogs, Bronze turkeys, geese and chickens. al ae a se = ~~ 3 ate —, -— } ee ie eS EOIN) DT & « XXXIX | aA oe Wm. Hoskins, Mineral Point, general farmer and | H. V. Cunningham, Eden, Cobb P. 0., breeder of breeder of Norman horses, Shorthorn and grade cattle, Berkshire and Poland-China hogs, Lincoln sheep, Brown Brahma fowls, geese and ducks. Wm. Hoskings, Dodgeville, general farmer and breed- er of farm horses, Shorthorn cattle, Berkshire and Poland-China hogs. Bohan & Sims, liverymen, Mineral Point, proprietors of first-class livery and sale stable, and owners of one stallion, **‘Bismarek,” got by Cutler's Comet, he by Ver- mont Black Hawk, dam by Morgan horse, G.G. Rosa Wheeler, a thorough running mare. Wm. G. Jones, Walwick, general farmer and dairyman; also breeding tine carriage and road horses, Shorthorn and grade cattle, Poland-China and Berkshire hogs. Edward M. Hickeox, Wyoming, general farmer, danry- man and breeder of heavy horses, thoroughbred Hol- stein cattle, sired by Rip Van Winkle, No. 2271. Po- land-China hogs, Plymouth Rock and White Leg- horn towls. Clark Hickcox, Wyoming, farmer, dairyman, breeder of and dealer in thoroughbred Holstein cattle; owner of celebrated cows Mena of Helena, No. 5247, Texanna of Helena 5246, sired by Ned Winkle 302, dam Gretchen of Helena 5245. Snow Ball of Helena -1059, sire Lone Star 467, dam 5245. Part owner of Rip Van Winkle 2271, sire 467, dam 5247. Thoroughbred Cots- wold sheep, Plymouth Rock fowls. Reuben Ellsworth, Cobb, Iowa Co., breeder of Norman horses; owns stallions Lincoln and Don Perie. Lincoln is a gray four-year-old Norman, weighing 1,900 lbs. He is half brother to Moody, and equally as good in all respects; sire imported stallion Chartvess, ¢. sire, de Har- fleur, g. g. sire Old Louis Napoleon. Don Perie is an eight-year-old bay stallion, weight 1,600, and first- elass breeder; sire imported Belgium, dam Susan, sire Old Louis Napoleon, dam a Sampson mare imported by G. E. Dillon. J. H. Billings, Eden (Cobb P. O.), breeder of thor- oughbred Shorthorn cattle and graded Shorthorns, thoroughbred Cotswold sheep, full blood Suffolk swine and grade Suffolk and Poland-China hogs. James Thomas, Eden, breeder of grade Shorthorn cattle, grade Clydesdale horses and grade Poland-China and Chester White swine. J. C. Kilpatrick, Mifflin. Rewey P. O., breeder of thoroughbred Galloway cattle. grade Norman and Clydesdale horses. William Doyle. Eden, breeder of grade Norman horses, grade Durham cattle, grade Cotswold sheep and grade Poland-China and Berkshire swine. Henry Cunningham, Eden, Cobb P. O., breeder of Norman and Clydesdale grade horses, grade Shorthorn cattle and grade Poland-China hogs. Wm. B. Harris, Linden, breeder of thoroughbred Chester White and Berkshire swine, high grade Durham cattle and thoroughbred chickens of the following breeds: Rose Comb White Dorkings, Rose Comb Col- ored Dorkings, Wyandottes, L. Brahmas, W. Leghorns, B. Leghorns, Dominiques, Bantams and other leading varieties. O. P. Comfort, Eden, breeder of thoroughbred Short- horn cattle and some grade Shorthorns. Keeps grade Norman horses and grade Poland-China swine. William Shay, Eden, breeder of high grade Durham cattle, grade Clydesdale and Norman horses, grace Cots- wold sheep and grade Poland-China and Berkshire swine. J.J. Harris, Linden, dairyman and breeder of thor- oughbred Jersey cattle. Charles Collard, Linden, breeder of thoroughbred Shorthorn cattle, sixty head; also 150 head of thorough- bred Shropshire and Oxford Down sheep, and thor- oughbred Berkshire and Poland-China swine. John Ellsworth, Mifflin Township, Livingston VP. O., Towa Co., breeder of thoroughbred Norman and Clydes- dale horses. Owns stallions Chateauroux, age four; black Norman, No. 1904, Vov. III. N. R. N. H. Den- mark, ¢hestnut, foaled in 1883, imported in 1883, No. 1912, Vol. III. N. R. N. H. Beecher, thoroughbred Norman, dapple gray, weight 2,000, a good stock horse. Also owns thoroughbred Clydesdale stallion Bannock Burn, imported, foaled 1882, bred by Daniel Forrester, Bannock Burn, Scotland, sire Topsman 886. Thorough- bred Norman mare, Maurienne, foaled 1882, imported August, 1883, No. 1918, Vol. III. N. R. N. H., and Clydesdale mares Gipsy Queen, foaled June, 1880, bay, No. 1498, Vol. II, A. C. S. B., bred by J. Milroy; and Rosa Lea, foaled August, 1883, sire Prince George of Wales, dam Gipsy Queen. Soon to be recorded. Also several high grade Normans and Clydesdales. Ae x] Be ORES INI Tek s AP PHN DIX. WAUKESHA COUNTY. George Harding, proprietor of Anoka farm and Anoka herd of Shorthorn cattle; began breeding in 1870. Present herd started from C. C. Parks, Glen Flora herd, Waukegan, Ill. His herd now comprises 50 head. Fol- lowing bulls have stood at head of herd: ‘Oakland Duke 24d,” No. 33353, ‘“‘Baron Bertram 6,” No. 18923, and ‘‘Red Duke of Linwood,’ No. 18118. Following are prominent families in herd: ‘Young Mary’s Desde- mona,” or “Red Daisies,” ‘‘White Rose,” ‘‘Arabellas” and ‘“‘Multifioras.” Mr. Harding is secretary of the American Cotswold Association, and is also a breeder of Cotswold sheep; keeps an average of 100 sheep. A cut of one of his bulls appears in this book. \ Boh, Hi coe 1/7 AN sabi 4 . cy y SHORT-HORN BULL, xli “BARON Daniel Newhall, Waukesha, proprietor of ‘* Woodside” farm and dairy; conducts an extensive creamery; fur- nishes daily a large quantity of milk and cream to peo- ple in Waukesha and Milwaukee. O. P. Clinton, township of Pewaukee, general farmer, secretary of Wankesha County Agricultural Society since 1865; keeps Holstein cattle, registered Merino sheep, and Poland-China hogs. E. Enos, Waukesha Village, owner of stock farm in Pewaukee Township; has an exceptionally fine herd of Jersey cows, 21 in number; has several fine horses and young stock. Mr. Enos’ cows are among the finest Jer- seys in ibis part of the state. W. H. Smith, Waukesha, is a member of the firm of Ags Vite Zine OUTS S BERTRAM 6th” No. 18923. Property of Geo. Harding, breeder of Short-Horn Cattle, and proprietor of Anoka iHerd and Farm, Waukesha, Wisconsin. A. G. Marshall, town of Pewaukee, general farmer and breeder of Merino sheep and Poland-China hogs. G. J. Vanderpool, Vernon Township, breeder of Me- rino sheep, and general farmer. 'Tsaac Gale. Waukesha, extensive breeder of Merino sheep; also of Jersey cattle; owner of thoroughbred bull. Has 45 registered rams; entire flock is registered. Leonard Martin, township of Vernon, Big Bend Post- office, breeder of Shorthorn cattle, Merino sheep, Po- Jand-China hogs and Clydesdale horses. Isaac Blood, Vernon Township, breeder of Shorthorn cattle, Merino sheep, Poland-China hogs. His flock of sheep is exceptionally fine. His barns are perhaps the best in the county, and, in fact, all his farm improve- ments highly creditable. R. L. Porter, Vernon Township, breeder of fine poul- try; the most extensive in the county. | { Smith & Peacock, breedersof Percheron horses. Among others are ‘‘ Boncourt,” ‘‘Duke De Levoy” and Young “Cumberland,” all registered in the Percheron stud books of France and America. The first named sired by “Narbonne” 777 (1334); ‘““Duke De Levoy” sired by **Monton” 1640; ‘Young Cumberland” sired by ‘Young Cumberland,” imported from Canada. J. McDonald Randles, village of Waukesha, breeder of fine horses; owner of stallion ‘‘Railroader,” sired by Hambletonian, dam “Flying Cloud.” Also owner of mare “Gray Eagle,” sire had record of 2:28; and bay colt, sired by Sweigert. Jr., and several other fine horses. Dr. J. E. Bacon, Waukesha Village, owner of Crystal Brook farm, situated one-half mile from village. Is en- gaged in dairying. Owner of the fine Ayrshire bull “Prince William 2d,” sired by ‘‘Prince William Ist.” H.S. Weeks, Oconomowoc, breeder of thoroughbred Jersey cattle. Large herd for sale. xiii APPENDIX. 4 K. C. Beggs, village of Waukesha, breeder of trotting | G.L. Putney, Summit, breeder of high grade Ayrshire horses; owner of trotting stallion ‘King Rock,” a dark cattle, and Poland-China swine. bay colt foaled June 17,1882. He was sired by Alden |p, Wilkening, Dousman, breeder of grade Shorthorn Goldsmith, the sive of Little Dale, record 2:2215, Jane cattle, Leicester sheep and Polaud-China swine. R., 2:25, and others. His dam is Bay Fannie. Alden . - . }. C. Harris ousmé . O., See. Iz awa, breeder Goldsmith isa son of the world-renowned Volunteer. C. C. Harris, Dousman P. 0., Sec. 14, Ottawa, breeder King Rock is 1514 hands high, and gives all promise of Sn we y Bedale a ee aie ie 2 baer eG 4 becoming a horse of about 161lo hands high and will i Soon an au aed 5 al 8 OE COs SUC SD a coe : weigh, when matured, 1,250 pounds, well proportioned. | Ei, BTAde Mere Sees In color and disposition he resembles his dam, while he Jacob Hill, Dousman, breeder of thoroughbred Jersey takes his magnificent size and limbs from his royal sire, cattle, also grade Jerseys and Ayrshires, thoroughbred 4 Alden Goldsmith. _ Poland-China swine and thoroughbred Merino sheep. John Stephens, Waukesha, general farmer and en- Wm. and Ed. Burton, Eagle, farmers and stock raisers gaged in dairying; keeps grade Shorthorn cattle, Po- ,; breed grade Merino sheep, grade Jersey and Durham land-China hogs, Plymouth Rock poultry. cattle, and grade Poland-China swine. ‘ . 4 Geo. Blackwell, Waukesha, general farmer; is grading _ Daniel Rhoda,Oconomowoc, breeder of thorough bred 2 Jersey cattle, horses for general purpose, Poland-China | Shorthorn cattle, thoroughbred Leicester sheep and hogs. ; Poland-China and Berkshire swine. . Owned by J. H. Pitcher, dealer in Spanish or American Merino Sheep, Eagle, Waukesha Co., Wis. Edward Porter, town of Waukesha, general farmer A. G. Hardell, Dousman, Waukesha Co., proprietor of and breeder of Shorthorn cattle, Cotswold sheep and | Woodlawn Stock Farm, breeder of Shorthorn cattle, Poland-China hogs. American Merino sheep and Magie swine; all of pure W. A. Nickell, Waukesha, general farmer and breeder | blood; registered; for sale. | of Shorthorn cattle, Merino and Cotswold sheep, and C. D. Van Brunt, Dousman, breeder of thoroughbred | Hambletonian horses. Durham cattle, and high grade Durhams; Sweigert and Jobn Whittaker, Stone Bank, Waukesha Co., breeder | Hambletonian horses, grade Cotswold sheep and grade of thoroughbred Shorthorn cattle, full blood Cotswold | Poland-China swine. and Leicester sheep, and pure blood Berkshire swine; J. H. Pitcher, Eagle, breeder of thoroughbred Merino also Light Brahma chickens. All for sale. sheep. Took six Ist. premiums and two 2d premiums - C.S. Gasmann, Mapleton, Waukesha Co., breeder of | On sheep at the Wisconsin State Fairin 1884. At the thoroughbred and high grade Shorthorn cattle; full | Sheep shearing of the Southeastern Wisconsin Wool- blood Leicester sheep and full blood Berkshire swine. ee in ee ue ee nee ae 2d, L..C. Merrick, Oconomowoc, Wanikesha Go. joreeder | Seen ete er ee ee ee of thoroughbred Shetland ponies; also owns stall'on een ore Heras pea eee From 162 sheep he Goldmar, sired by Princess, he by Alexander’s Abdallah; | Seared =. Hsp Os We Om Ds dam Duroc Maid; she by New York Rattler. Goldmar F. D. Hinkley, Eagle, breeder of thoroughbred Jersey is entered for the races at Lexington in October, tor the | cattle; keeps 30 head of registered Jerseys, also breeds big purse offered for the foal of 1882. thoroughbred Poland-China swine. A. R. Hinkley breeds W. Denton, Summit, breeder of thoroughbred and | high grade Jersey cattle. high grade Shorthorn cattle, and thoroughbred Poland- Frank Hall, P. 0. Merton, Waukesha Co., Wis., breed- STR Sra er of grade Percheron horses, registered Holstein cattle, R. Hunter, Ottawa, Dousman P. O., breeder of high | registered Poland-China swine; also breeds fancy poul- grade Merino sheep, grade Norman horses and grade | try, Light Brahma and Partridge Cochins, and Bronze Poland-China swine. turkeys. an. a | b sao - Pte” Ss. Nis 7 = XN, ote eh ane ae sit maakt Garg a gs. Rnb, as oa ss 5G sabg N ki Meare . oe f aa * a sd ag . —, - ; ~ . ‘a take fer APPENDIX. xliii Harvey Clemans, Eagle, breeder of thoroughbred Chester White swine; also thoroughbred Merivo sheep and Galloway cattle; breeds high grade Shorthorn cattle and draft and driving horses. Frank Draper, Eagle, owner of thoroughbred Norman stallion, ‘“‘Boecaccio,” No. 1251,Vol. III, N. RB. Nt H., jet black, weight 1,700; foaled in 1880; imported by Mo WW. Dunham, in 1880. C. R. Fuller, P. O. North Lake, Waukesha Co., Wis., breeder of registered Holstein cattle, from the best | milking families; also breeds general purpose horses, - Merino sheep and full blood Poland-China swine and - fancy poultry, Bronze turkeys. William Spafford, Genesee, Waukesha Co., Wis., gen- eral farmer; raises general purpose horses, grade Short- . | horn cattle, grade Poland-China swine, and poultry. John H. Paul, proprietor of Mineral Spring Farm, _ Genesee, Waukesha Co., Wis., breeder of high bred trot- _ ting horses; the owner of Sweigert, Jr.. record 2:28%4; _ | also the owner of a number of as fine brood mares as | can be found on any farm in the state. Breeder of and _ dealer in American Merino sheep, from registered stock of the best class; breeds registered Shorthorn cattle, Poland-China swine, and choice Plymouth Rock poultry. James A. Allen, Genesee, Waukesha Co., Wis., P. O. North Prairie, general farmer, breeder of general pur- pose horses, grade Durham cattle, and registered Merino sheep, Poland-China swine, and breeds poultry quite ~ extensively. F. S. Andrews, Mukwonago, Waukesha Co., Wis., breeder of American Merino sheep, from registered stock of the most popular families; also dealer in high bred sheep; breeds registered Shorthorn cattle, full blood Poland-China swine and poultry. Edwin L. Wedge, Mukwonago, Waukesha Co., Wis. - breeder of road and trotting horses; owner of St. Clair, _ | by Sweigert. E. L. Lobdell, P.O. Mukwonago, Waukesha Co., Wis., breeder of registered American Merino sheep. and is engaged rather extensively in the business. Also breeds \a \ i io p; | China swine, and Leghorn poultry. registered and high grade Shorthorn cattle, Poland- | Andrew J. Coats & Bro., Mukwonago, Waukesha Co., Wis., P. O. North Prairie, general farmer, breeds Me- rino sheep, grade Durham cattle, Poland-China swine, and poultry. Edward Harrison, Mukwonago, Waukesha Co., Wis., P. O. Genesee; general farmer, breeds road horses, American Merino sheep, grade Durham cattle, swine and poultry. William Cappell, P. O. North Prairie, township of Muk- wonago, general farmer, breeds Merino sheep; also breeds Shorthorn cattle, registered and high grades Po- land-China swine, and Plymouth Rock poultry. A. E. Perkins, proprietor of Crystal Spring Farm, Mukwonago, Waukesha Co., Wis., breeder and importer of registered American Merino sheep; one of the large breeders of the state. Is also engaged in general stock farming on his large farm, and breeds general purpose horses, Durham cattle, Poland-China and Jersey Red swine, and poultry. O. Brimmer, P. O. Mukwonago, breeder of registered Merino sheep, general purpose horses, cattle, Jerseys and grade Shorthorn, Poland-China swine and Ply- mouth Rock poultry. Daniel Olver, P. O. Eagle, Wis., Mukwonago Town- ship, breeder of Holstein cattle, general purpose horses. Poland-China swine and Plymouth Rock poultry. Franklin Ryder, P. O. Eagle, township of Mukwonago, general farmer, breeds Merino sheep; also engaged in the raising of tobacco. Harry Johnson, P. O. Hartland, Waukesha Co., Wis.. breeder of full blood Ayrshire cattle, bred from the best premium stock; breeds general purpose horses, grade Merino sheep, blooded swine, and Plymouth Rock poul- try, Bramahan geese and Rouen ducks. Morgan Jones, Waukesha, Waukesha Co., Wis., pro- prietor of Cilmacuan Farm; engaged in dairying and the manufacturing of creamery butter; breeds general purpose horses, grade cattle, grade Merino sheep, Po- Jand-China swine, and Plymouth Rock poultry; a suc- cessful farmer. T. L. Morgan, Summit, Oconomowoc P. O., breeder of grade Devon and Durham cattle, grade Clydesdale and Per cheron horses, and grade Poland- China swine. Ao x IN Ics. xliv APPEN STEPHENSON COUNTY, ILL. H. I. Merlin, Sec. 36, Silver Creek, owner of high grade Norman stallion, Cap, sired by Envoy. Breeder of high grade Norman horses. Owner of thoroughbred Shorthorn bull, Rock River Lad, 73th, sired by Success, dam, Rock River Lady, got by Rock River Gloster. Breeder of high grade Poland-China swine. Keeps Norman horses, full blood Durham cows, bulls, and calves for sale. P. O. Baileyville, Il. Fred. Brokmeyer and his sons, F. L. Brokmeyer and Henry Brokmeyer, Sec. 27, Silver Creek, breeders of Clyde horses, high grade, which they keep for sale. Owners of stallion Conger. Heis part Clyde and coach. Breeders ot Shorthorn cattle, and owners of two thor- oughbred Shorthorn bulls, registered. Breeders of Poland China swine. P. O. address, Baileyville, Il. C. M. Knapp and his son, S. H. Knapp, Sec. 32, Sil- ver Creek, breeders of Kentucky and Canadian horses, and of graded and full blood Shorthorn cattle. Own- ers of registered Shorthorn bull Champion. They make a specialty of English imported Berkshire swine, thoroughbred, and sell them for breeding purposes. P. O. address, Baileyville, Il. Simon Petermeyer, Sec. 29, Silver Creek, breeder of high grade Norman and Clyde horses. Owner of a fine full blood Shorthorn bull, Bill, which is registered. Breeder of highly graded Shorthorn cattle, also of Po- land-China swine. Henry Moring and Louis Moring, Sec. 17, Forreston Township, Ogle County. P. O. address Forreston, Ill. Owner of thoroughbred Percheron stallion Tiber. Age 7 seven years, is of a beautiful black color, with white star in forehead. Pedigree of Tiber 2112 (1016). Got by imported Favora 1542 (765). Dam by imported Comet 104 (719). Tiber was imported from France in 1882, and is recorded in the Percheron Stud Book of France, page 145, and in the Percheron Stud Book of America, vol. III, page 174. Henry Moring, See. 17, Forreston Township, Ogle County. Breeder of Hereford cattle; owner of high grade Hereford bull. _ August Kaney, Sec. 17, Forreston, Ogle County. Breeder of Norman Percheron horses, and keeps his own stock for sale. Owner of thorough Shorthorn bull Duke, which is registered. Breeder of high grade Shorthorn cattle. Extensive breeder of thoroughbred Poland-China swine, which he keeps for sale for breed- ing purposes. P. O. address Forreston, Ill. Will. Kachelhoffer, Sec. 16, Silver Creek, breeder of Clyde horses, graded Shorthorn cattle, and Poland— China swine. Owner of half blood Clydesdale stallion. D. R. Colby, Veterinary Surgeon, Freeport; office S. F. Taylor’s livery stable; owner of a splendid jack, Romeo, Jr., which has an excellent pedigree; is black with mealy nose; is six years old. Also owner of high grade Jersey cows. Asa veterinarian he has had twen- ty years’ experience in this county. J. J. Rosenstiel, Sec. 4, Silver Creek. breeder of high grade Clyde and English draft horses. Breeder and deal- er in trotting horses. Owner of registered Shorthorn bull Banker. Breeder of thoroughbred and high grade Shorthorn cattle, French Merino sheep, and Poland- China and Berkshire crossed swine. Owns 640 acres of farming ‘and, one and one-half miles Pu the city of Freeport, his postoffice address. Chas. Frisbie, Sec. 31, Silver Creek, breeder of graded Norman horses, as well as thoroughbreds. Own- er of registered Shorthorn bull Malin. Breeder of thor- oughbred and graded Shorthorn cattle, and thorough- bred Poland-China swine. Keeps full blood Shorthorn N DIX. cattle and full blood Poland-China swine for} purposes, for sale at all times. ville, Il. John Schmidt, Sec. 14, Silver Creek, breeder of draft and road horses, graded Shorthorn cattle, and Poland- China swine. Owner of a fine thoroughbred Shorthorn bull, registered. breeding P. O. address Bailey - Aaron Long, See. 15, Silver Creek, breeder of graded Clydesdale horses and Shorthorn ecuttle. Owner of a three-fourths blood Shorthorn bull. Breeds Chester White swine. Jos. Scott, See. 20, Silver Creek, owner of stallion Chief Prince, three-fourths Clyde mixed with English draft and Morgan, three years old. Breeder of draft and road horses, and high grade Shorthorn cattle, and Poland-China swine. Is the owner of a thoroughbred Shorthorn bull. Jos. Kachelhoffer, Sec. 21, Silver Creek, breeder of English draft horses, and high grade Shorthorn cattle. Owner of registered Shorthorn bull Dick. Keeps full blood Poland-China swine, and sells them for breeding purposes. ~ Jos. Braun, Sec. 19, Silver Creek, breeder of graded Clyde horses, graded and full blood Shorthorn cattle and Poland-China swine. Owns a three-fourths blood Shorthorn bull. H. S. Blakeway, Sec. 10, Ridott, breeder of full blood Shorthorn cattle, which he keeps recorded, and has them always for sale. His herd is known as the Ridott herd. Owner of the Shorthorn bull Admiral, which has one of the best pedigrees on record. is 49653. P.O. address Ridott. John Swanzey, Sec. 10, Ridott, breeder of Shorthorn cattle. Owner of Shorthorn bull Admiral, also of a young recorded bull. Also breeder of graded Norman and Cleveland Bay horses, Cotswold sheep, and Poland- China swine. Sells Shorthorn stock for breeding pur- poses. P. O. address Ridott. W. J. Taggart and J. E. Taggart, Sec. 9, Ridott, breeders of high grade Clyde horses, high erade Short- horn cattle, and Poland-China swine. Gottlieb Mayer, Sec. 35, Ridott, breeder of draft and road horses. graded Shorthorn cattle, and Poland- China swine. Owner of registered Shorthorn bull Ben Bolt. Thomas Hunt & Son, Sec. 4, Ridott, breeders of graded and blooded Shorthorn cattle, which they sell for breeding purposes. Owners of a very fine Short- horn bull, University, which has a fine pedigree. They are extensive feeders, and fatten a carload of cattle every year. Breeders of full blood and graded sheep, mostly Cotswold, and of Duroc Red and Poland: China swine. Their herd is known as the Ridott Center herd. P. O. address Ridott. R. J. Schermerhorn, Freeport, Ill., owner of Clydes-— dale stallions, William Wallace, 6 years old, weight 1620 lbs., and Robert Bruce, 5 years old, weight 1550 lbs. They make a beautiful team, and finely matched as can be seen anywhere. Also owner of the imported English Shire stallion Commotion. Has a reputation for his skill in breaking horses, and travels every winter teaching horsemanship. Is about to pub- lish a work on breaking horses, which, no doubt, with his natural skill and experience, will be very valuable. P. O. address Freeport. S. Neuberger, Sec. 4, Ridott. Breeder of Clyde, Nor- man and Morgan horses, also of Shorthorn cattle; sheep, Cotswold mixed with Merinos, and Poland-China swine. Is the owner of a thoroughbred Shorthorn bull, regis- tered, weight 2,200 pounds. His number + af AE Pa we Wessell Wessell, Ridott, breeder of graded Norman and Cleveland Bay horses, and Shorthorn and Dutch Frie- sian cattle; owner of thoroughbred Friesian bull, also of Shorthorn bull, Grant. Breeds Poland- China, crossed with Chester White swine. Is one of the most extensive farmers of the county, and has 1,000 acres of land un- der cultivation. J. C. Pannenburg, Veterinary Surgeon, Sec. 35, Ri- dott. P.0O., Leap River, Ogle County. Owner of Mor- gan s‘allion, Major, 5-years old, color iron gray, weight 1,250 pounds. Breeds English draft horses, and has them for sale at all times. Breeder of Shorthorn and native cattle and Poland-China swine. Mr. P. gives his entire time to his profession. Having put up a Veteri- nary Hospital he can accommodate sick stock of any kind. C. M. Saxby, Sec. 36, Harlem. Breeder of all kinds of draft and road horses, full blood Je sey cattle, Polled eattle and Shorthorns, and sells them for breeding pur- poses. Myr. 8. is an extensive dealer in horses and stock of every description. His farm is but one and a half miles west of Freeport. A. H. Wise, Sec. 33, Harlem. Owner of Cedar Springs herd of registered Shorthorn cattle: consisting at pres- ent of about 35 head of thoroughbreds. Breeder of full-blood Leghorn chickens—sells them and the eggs for breeding purposes. Ira Crippen, Sec. 2, Florence. Breeder of English draft horses and high grade Shorthorn cattle. In swine he crosses between Chester White, Poland-China and Berkshire. Owner of a full-blood Shorthorn bull. E. O. Rosenstiel, Sec. 2, Florence. Owner of Short- horn herd—Twelve Maples. Has a very fine registered bull that weighs 2,800 pounds. Sells registered stock for breeding purposes. Extensive feeder of swine and breeds thoroughbred Poland-Chinas. H. J. Schuneman, Sec. 36, Harlem. P.O. address, Freeport, Ill. Buyer and shipper of cattle. Is one of the most extensive feeders in the county. Buys and sells at all times, and solicits correspondence. William and August Kaiser, Sec. 4, Florence. Owners of the fine bred stallion. Bill, five years old, weight about 1,700 pounds, color, beautiful black, with two white hind legs. Breeder ot high grade Shorthorn cat- tle and Poland- China swine. John R. Hayes, Sec. 36, Loran. Breeder of graded Clydesdale horses, graded and thoroughbred Shorthorn cattle, and very extensive breeder of Poland-China swine. Has at all times thoroughbred Shorthorn stock and Poland-China swine for sale tor breeding purposes, and keeps his stock registered. His P. O. address is Shannon, Ill. William Wilhelms, Sec. 35, Florence. Owner of stall- ions, Tom and Sam, age four and six years old. They are brothers, and weigh respectively 1,560 and 1,760 pounds, both beautiful black and well matched. They are part Clyde and part English draft. Breeder of draft horses, graded and thoroughbred Shorthorn cattle and Poland-China swine. Owns a registered Shorthorn bull C. M. Bentley, Sec. 21, Harlem. Breeder of Norman horses and of thoroughbred Holstein cattle, registered. Owns avery fine registered Holstein bull; has calves for sale for breeding. P.O. address, Freeport, Ill. William Smallwood, Sec. 22, Harlem. Breeder of Clydesdale and English draft horses, and of ftull-blood Shorthorn and Holstein cattle, as well as grades; also full-blood Poland-China swine. Owns a registered Shorthorn and a registered Holstein bull, and sells reg- istered stock for breeding purposes. P.O. address, Freeport, Il. I. S. and C. I. Byington, See. 36, Loran. Breeders of graded English draft and Clyde horses, high grade Shorthorn cattle and Poland-China swine. Owners of thoroughbred registered Shorthorn bull. Burr Oak Stock Farm, I. W. Stocks, owner, Sec. 7, Harlem, Elroy P. O. Breeder of draft and road horses; and has some choice ones for sale at all times. Owner of stallion, English Draft, King George, well bred and excellent pedigree, is eight years old, and weighs 1,525 pounds. Also owner of one of the finest Cleve- land Bay stallions in this section of the country—Flying Durell—mahogany bay, with small half moon of white on forehead; weighs 1,300 pounds, and is speedy and light moving. He is one of the best bred horses of the kind—with excellent pedigree. Has a highly bred two year old stallion—Grey Eagle—which he offers for sale on reasonable terms. Color, steel gray, weight, 1,250 pounds, and one-half Norman and one-quarter English draft. Breeder of thoroughbred Shorthorn cattle, and owner of a very fine bull. All his stock registered and he has them for sale for breeding purposes. Breeds Southdown sheep crossed with Cotswold, also thorough bred Poland-China swine. Patrick Reedy, 'Sec. 7, Harlem. Owner of imported Norman stallion—Black Frenchman—jet black, with white star in face, five years old and weighs 1,700 lbs. Is registered in Vol. III, N. R.N. H. No. 2,629. Also owner of stallion Comet, part Morgan and Messenger. CARROLL COUNTY. Leyi Schmucker, Sec. 31, Rock Creek. Owner of Percheron stallion Leonard, six years old, jet black, weighs 1,900 pounds and over. MHaltf-brother to the far-famed horse, Brilliant, which took first prize at the World’s Fair, New Orleans. His number in Percheron Stud Book 1,918. Imported in 1882. Owner of im- ported Scotch Clyde stallion Robin. The Laird II, No. 141, foaled May, 1878; light bay with silver mane and tail; weight about1,600 lbs. Also imported Clyde stall- ion Monarch, (1,490) eight years old, beautiful dapple bay, with small white marks on hind legs, weighs over 1.700 pounds. Owner of imported Norman stallion Generaux, (2,870) five years old, a beautiful dark bay, with black points and weighs 1,800 pounds. Breeder of Shorthorn cattle, high grade and thoroughbred Po- land-China swine, which he sells for breeding purposes. Owner of thoroughbred Shorthorn bull. John Morris, Sec. 32, Rock Creek. Breeder of graded Norman horses. Is one of the largest feeders in this section of the county, feeding some seasons 200 head of cattle. Breeder and feeder of Poland-China swine. L. J. Harrison, Salem. P. O. Lanark. Lanark fine stock and dairy farm, Jersey cattle and Poland-China hogs. Sells young stock (pure bred) for breeding pur- poses. Breeder of pure bred poultry: Light and dark Brahmas, Partridge Cochins, white and black Cochins, Langshans, Plymouth Rock, American Domi- niques, White Faced Black Spanish. Brown Leghorns, White Leghorns, White Crested Black Polish, Black Javas, Wyandottes, bronze turkeys, and white Holland turkeys. Keeps them for sale, as well as eggs. Thompson & Marks, Lanark, keep the largest livery and fved stable in the county, buy and sell horses at all times. Headquarters for Chicago and Eastern horse- buyers. Buy and sell horses at barn. ef APPHN DIX. George Morris, Sec. 32, Rock Creek. P.O. Lanark. Breeder of Plymouth Rock chickens and Wyandottes. Eggs for sale tor breeding purposes. Peter Schreiner, Sec. 35 and 36, Rock Creek. owner of a fine stock farm of 675 acres, where he breeds high grade Norman and Clyde horses, as high as thvree- fourths and sevyen-eighths blood. Breeder of high grade Shorthorn cattle and pure bred Polled Angus black. Sells young stock for breeding. Owner of im- ported and full blood Polled Angus bull, Fawn (3730). calved April 30, 1883, weighs 1,500 pounds. Breeder of Cotswold and Shropshire Down sheep and Poland- China swine. George Diehl, Sec. 13. Rock Creek, Nursery P. O.. owner of imported Clyde stallion, Donald Bane, 2107, 3 years old, weighs 1,800 pounds, im- ported by Galbraith Bros. A very handsome horse and spirited action. Owner of thoroughbred Shorthorn bull, Young Pedro. Breeder of draft horses, thorough- bred and graded Shorthorn cattle and thoroughbred Poland-China swine. Sells Shorthorn stock and Poland- China swine for breeding purposes. C. F. Michael, Lima, P. O. Elkhorn Grove, owner of high grade seven-eighths Percheron stallion, Young Victor, iron gray, four years old and weighs 1,600 lbs. His sire is the well known Percheron horse Cheri, owned by E. Bailey. Breeds Norman, Percheron and Clyde 1orses. Jacob Grossman, Sec. 1, Rock Creek, Lanark P. O., Norwood stock farm, breeder of high grade Clyde horses, thoroughbred Shorthorn cattle and pure bred Poland-China swine. His herd‘of Shorthorns, known az the Norwood herd, contains Tulip, Arabella, White Rose, and Young Mary, and various other families. Owns a very fine registered bull, 9th Earl of Cherry- wood, dropped March 13, 1884. Keeps on hand young stock of both sexes, for sale at all times, as well as his own production of pure bred Poland-China swine. John W. Thornton, Sec. 25, Cherry Grove, breeder uf coach horses, thoroughbred and high grade Short- horn cattle; owns five thoroughbred cows and one bull; keeps young registered stock forsale; breeder of Poland - China swine. P. O. Lanark. Elias Good, See. 8, Shannon, P. O. Shannon, owner of stallion, Mage, sired by imported Clyde, Good Time, half blood Norman mare from Bellfont; is dark iron gray, 5 years old, will, when matured. weigh about 1,800 lbs.; owner of stallion, Farmer, five years old, beautiful bay, weighs 1,300 Ibs., with good feet, straight limbs and perfect action; keeps now fourteen brood mares, and has his own production for sale at all times; breeder of high grade Shorthorn and thorough- breds, also Poland-China swine. Owns thoroughbred bull, Altona 2d, and thoroughbred cows and has young registered stock for sale. H. A. Rinehart, Sec. 2, Rock Creek, Lanark P. O., breeder of draft and road horses, Shorthorn cattle, thoroughbreds and high grades, and pure bred Poland- China swine. Owner of thoroughbred Shorthorn bull, Acomb Duke 2d, (49644), calved January 1880. Has registered young stock for sale at all times. Gabriel Sarber, Sec. 18, Lima, P. O. Brookville, breeder of graded Clyde horses, high grade Shorthorn cattle and pure bred Poland-China swine. Owns a registered Shorthorn bull, Jacob Clay, calved May,1881; weight 1,800 lbs., a beautiful specimen. John Pearse, Sec. 24, Cherry Grove, P. O. Shannon, owner of stallion, Dick Revenge, Jr., beautiful bay, foaled May, 1880, weighs 1,300 lbs., combines blood of the best trotting families by the records, and can show better than a forty gait. Owner of trotting mare, Bay | had Pink. Breeder of trotting and road horses, Shorthorn cattle, and Poland-China swine. Ownsa thoroughbred Shorthorn bull. J. F. Hepfer, Veterinary Surgeon, Sec. 20, Cherry Grove, two anda half miles north of Lanark, P. O. Lanark, makes a specialty of castrating horses, and has twenty-five years’ experience in Pennsylvania, Maryland and in present residence. Accommodations on farm for sick stock of every description. Will sell to a competent V.S. his buildings, 10 acres land and practice. Henry Bowers, Shannon, Sec. 31, breeder of Clydes- dale horses, Shorthorn cattle, and Poland-China swine. Owner of avery fine Shorthorn bull, Red Duke, Vol. 25. David Rowland, Sec. 35, Cherry Grove, Lanark P. O., Ridgeland stock farm, breeder of high grade Nor- man horses, thoroughbred Shorthorn cattle, as well as high grade and pure bred Poland-China swine. Mr. R. has a herd of about 40 head of registered Shorthorn cattle known as the Ridgeland herd, about four miles east of Lanark. He has young bull and heifer calves for sale at all times, of the following families: Princess,. Young Mary, Rose of Sharon, White Rose, Red Rose, Arabella, Constance, Coquette, Western Lady, Phyllis and others. Owner of Shorthorn bull, Abeli Baron Gwynne. J.S. Stevens, Sec. 22, Rock Creek, P. O. Lanark, breeder of high grade Norman and Clyde horses, high grade Shorthorn cattle, and pure bred Poland-China swine. Is owner of a thoroughbred Shorthorn bull and is working with thoroughbred cattle. Joseph Livengood, Sec. 4, Wysox, breeder of graded Norman horses, high grade Shorthorn cattle and pure bred Poland-China swine. Owner of a thoroughbred Shorthorn bull. J. J. Fike, Sec. 15, Wysox, P. O. Lanark, breeder of Norman horses, of Shorthorn cattle, thoroughbred and high grades, Cotswold sheep, and pure bred Poland- China swine. Owner of a very fine Shorthorn bull. Has young stock of Shorthorns, registered, as well as registered Poland-China swine for sale at all times for breeding purpose. Is the secretary of the Wysox Nor- man Horse Co. Dr. H. M. Freas, Milledgeville, breeder and dealer in fine trotting horses. Owner of Charm of the West, dropped May 10, 1882, sired by Capoul; dam Rosa Clay, Edith F.. a full sister of Charm of the West, dropped May 12, 1883, a bay filly, good size and action. Castoriais a half sister, dropped August 21, 1883; isa fine roadster and stayer. These fillies are for sale at reasonable prices. Daniel Fike, Sec. 16, Wysox P. O., Milledgeville, owner of draft stallion, Prince, one-half Norman, one- four-h Morgar, one-fovrth English draft, five years old, weighs 1,700 lbs.; also owner of thoroughbred Short- horn bull. Breeder of Norman, Clyde and Morgan horses, high grades Shorthorn cattle and pure bred Poland-China swine. 5S. H. Herrington, Sec. 20, Wysox, breeder of Norman horses, Shorthorn cattle, and Poland-China swine, pure bred. Owns athoroughbred Shorthorn bull. Mr. H. makes a specialty. of attending to sick stock, and also altering stock. Has been very successful at it. S. M. Meyers, Sec. 30, Rock Creek, breeder of:Nor- man and Clyde horses, high grade Shorthorn cattle and Poland-China swine. John Tallman, Sec. 23, Rock Creek, breeder of Clydesdale horses, high grade of graded Shorthorn and native cattle, and Poland-China swine. re pS eee BOP PEIN DL. Amos Wolf, See. 9, Rock Creek, P. O. Lanark; Rock Spring stock farm, located two miles southeast of Lanark, and has one of the first springs in the county. Mr. W. breeds Clyde and some Norman horses, high grade Shorthorn cattle and pure bred Poland-China swine, which he sells for breeding purposes. Owns a fine registered Shorthorn bull. George W. Phillips, Salem, Sec. 25, P. O: Lanark, owner of imported black Percheron stallion, Louis Le Blane, 2432, (3728), foaled 1882, got by Brilliant, 755, (1271), weighs about 1,780, but will make a heavier horse, with good ‘action, and well put up. Owner of stallion, Chief, bred by Bullnaire. His mother was a Kentucky Whip mare. Weighs 1,450 lbs. Breeder of Percheron horses, Shorthorn and Hereford crossed cattle and Poland-China swine. Joseph Booth, Rock Creek, Sec. 31, breeder of Clydesdale horses, which he has for sale at all times. Breeds high grade Shorthorn cattle and pure bred Poland-China swine. Mr. B.is one of the prominent feeders in the county. A. A. Landon, Elkhorn Grove P. O., breeder of running and trotting horses. Has his own production for sale at all time and at reasonable prices. Owner of running stallion, Hie Belding, Jr., a beautiful chestnut color, foaled May, 1877, bred by Philip Deeds, Clinton, Ia., sired by Butcher’s Hie Belding, of Comanche, I2., dam, Nancy Dawson, by Lamda, Michael Henen, Rock Creek, P. O. Lanark; owner of stallion Honest Tom, foaled April, 1881, weighs 1,500 pounds, three-quarter Clydesdale, a horse of good bone and muscle, and splendid action. Hiram M. Miller, Sec. 21, Rock Creek; owner of high grade English draft stallion Billy, weighs 1,300 pounds, beautiful black color, with clean nice limbs and good action; breeder of draft and road horses, graded Short- horn cattle and Poland-China swine. N. Wovelin. Sec. 6, Elkhorn, breeder of Clyde and Norman horses, also roadsters; of registered Shorthorn cattle and Poland-China swine. Owns very fine regis- tered bull, Oxford King. Sells thoroughbred Shorthorns for breeding purposes. Henry Livengood, Sec. 17, Wysox, P. O. Lanark; breeder of graded Norman horses, of thoroughbred Shorthorn cattle and pure bred Poland-China swine. He has a fine herd of thoroughbred Shorthorn cattle, known as the Wysox Center herd, at the head of which is the bull Daisy Duke. Keeps young stock for sale at all times, as well as registered swine for breeding pur- poses. Franklin Dyslin, Sec. 1, Freedom, Lanark P. O., Dyslin Valley herd of Jersey cattle, headed by the famous bull King 1389, sire, Dick 1021, dam, Matsie 2150. and contains Gertrude and Florence,of dark color. Bessie and Lady, perfect fawn, and as handsome as can be found. Keeps a handsome very fine young stock, which is registered, and his own production, for sale at reasonable prices. Breeder of graded Norman horses and pure bred Poland-China swine. Rodney L. Wells. Lanark, owner of Percheron stallion Foscola, imported by Dunham in fall, 1881, foaled in spring, 1881, beautiful dark iron gray (dapple), weighs 1,500 pounds, very active; can show some fine colts and has a good pedigree. Also owner of three-quarter Percheron stallion Prince, sired by Envoy, dam by Belle Fountain. Weighs 1.400 pounds and is a splendid mover. Has a farm in Rock Creek, where he raises colts of his own production for sale. W. W: Heth, Sec. 3, Wysox, breeder of draft horses, high grades of Shorthorn cattle and pure bred Poland- China swine. Uses a thoroughbred Shorthorn bull. W. O. Millard, Sec. 34, Wysox Spring Grove stock farm, located in the south 'part of Carroll County. It has three fine springs. The herd, known as Spring Grove herd of Shorthorn cattle, is headed by Prairie Boy and Duke of Lanark, both registered, is one of the best, of which yeung stock is for sule at all times. Mr. Millard raises high grades of Shorthorns, Norman horses and road horses, and Poland-China swine. William Tucker, Wysox, breeder of draft and road horses, thoroughbred and graded Jersey cattle and Poland-China swine. Has a fine herd of thoroughbred Jerseys, headed by Rob Roy, a fine two year old bull, weighs 900 lbs. Keeps good young stock, registered, for sale for breeding purposes. Frank Bohner, Elkhorn, breeder of Norman and Clyde horses, high grade Shorthorn cattle and Poland-China swine. Owner of a thoroughbred Shorthorn bull. Wm. B. Holmes. Sec. 10, Cherry Grove, owner of stall- ion Young Conqueror, weighs 1,700 pounds, foaled May, 1877, sired by Young Conqueror, dam, a well bred by a Fox Hunter. Beautiful bay with white star on fore- head anda fine stepper. Owner of thoroughbred Short- horn bull. Breeder of road horses, high grade Short- horn cattle and Poland-China swine, and Chester Whites. Dr. J. I. Smith, Shannon, owner of trotting stallion Membrino Dick, foaled May, 1883, bright mahogany bay, black mane and tail, 154 hands high, weighs 890 pounds,-and no marks of white on him. Is the get of Mambrino Rothschild and has a fine pedigree, and is one of the best bred horses in the county. Makes a specialty of breeding trotting and road horses, and keeps some extra good stock at all times for sale. ‘ Samuel Hall, Sec. 34, Salem, owner of Percheron pall ion French, foaled October, 1881, dark iron gray,weighs 1,300 pounds and very active. His sire, Cap Sheaf, grandsire, Belle Fontaine; his grandam was a Morgan mare. Owner of Norman Percheron stallion Gladiator, Jr. Heisa very promising young stallion, being well developed in every respect, and a well bred animal. John Peters, Sec. 11, Freedom P. O., Lanark; breeder of graded Norman horses, of thoroughbred Shorthorn and high grade cattle and Poland-China swine. Owns high grade, seven-eighth, Hereford bull. Owns also a very fine stock farm in Rock Creek, and runs a first- class music store at Lanark, where he will exchange for any kind of his stock, such as first-class organs and standard make pianos on very easy terms. Jerry Landt, Sec. 2, Freedom, York Valley stock farm, P.O. Lanark, breeder of Norman and Clyde horses: has a very fine herd of Shorthorn cattle, known as the York Valley herd, headed by thoroughbred bull Wiley Prince 45,193 and the young bull Cleveland. He has some very good young stock for sale for breeding purposes. He also keeps pure bred Poland-China swine, which he offers for breeding. A.B. Hostetter, Sec, 8, Salem P. O., Mt. Carroll, East Wilderberg stock farm.. The East Wilderberg herd of Shorthorn cattle is one of the oldest and best known in this section of county, having supplied some of its prin- cipal breeders for years. Mr. Hostetter expects to make a specialty of breeding pure bred Berkshire swine, which can be found on his place at all times for breeding pur- poses. Breeds graded Norman road and trotting horses. N. P. Hanaford, Sec. 6, Wysox, P. O. Lanark, owner- of Morgan stallion Vermont, bright bay, foaled spring, 1881, with fine style and action, sired by Knox horse, dam by Young Green Mountain, Morgan. Breeder and feeder of cattle and Poland-Chinaswine. Mr. Hanaford feeds about 125 head a season. ) ee af ee PEN dE Warner Schreiner, See. 25, Rock Creek, breeder of high grades Norman horses, Shorthorn cattle and pure- bred Poland-China swine. Owns a fine Shorthorn bull, thoroughbred. Theodore Schreiner, Sec. 26, Rock Creek, breeder of high grade Norman and Percheron horses, high grade Shorthorn cattle and Poland-Chinaswine. Ownsa “good Shorthorn bull. Theodore and Warner Schreiner are the owners of a beautiful imported Percheron stallion Count Blen. A perfect horse, eight years old, weighing 1,650 pounds, dappled grey, with clean good_limbs and perfect action. Has an excellent pedigree. Simon Tollmeyer, Sec. 35, Jefferson Township, Stephenson County, owner of stallion Young Gladiator, of Norman, Morgan and Chester Lyon blood, five years old, of dappled mahogany bay. Owner of stallion Gen- eral Grant; he is English draft, only two years old and will make a splendid horse. Owns a thoroughbred Shorthorn bull, and a graded one. Breeds high grades of Shorthorn cattle and pure bred Poland-China swine. John Giesen, Sec. 7, Wysox, P. O. Lanark, owner of thoroughbred Norman stallion Jumbo, foaled and raised by Dunham from imported horses, five years old, imported 1885, weight 1,885 pounds, a fine dapple grey with white tailand mane. His owner claims a very fine pedigree for the horse. Breeds Norman horses, graded Shorthorn cattle and Poland-China swine. Warner Schreiner & Theodore Schreiner, Rock Creek, P. O. Lanark, owners of imported Percheron stallion L. F. Eastarbrooks, Wysox, P. O. Milledgeville, owner of one of the largest stock farms in Carroll County, 930 acres, also one of the largest feeders; breeds Norman and road horses; owns a Hambletonian stallion, sired by Combat; dam a Morgan horse; is two years old. Breeder of thoroughbred Shorthorn cattle. Young stock with pedigree for sale at all times for breeding purposes. Breeds Poland-China swine. John Harrison, Lanark, Ill., importer and dealer in pure blooded Clydesdale and Hambletonian horses. uns a sale and feed stable, which is general headquar- tersforhorsemen. Hewasborn and raised in that part of England where the best horses are imported from and is considered an excellent judge of horseflesh. Makes a specialty of training horses. Has large expe- rience as a veterinary surgeon, is ready at all times to attend to sick horses, while in very critical cases | calls in the most reliable veterinary surgeon in the coun- ty. Receives sick horses for treatment at his own barn, and is an expert at altering horses,—in short, has made the horse a study from boyhood up. J. E. Rowland, Sec. 32, Cherry Grove, breeder of draft and road horses, also of thoroughbred and high grade Shorthorn cattle. Owns avery fine bull, and sells young stock for breeding purposes. Breeds thor- oughbred Poland-China swine. G. H. Rowland, Sec. 28, Cherry Grove, breeder of Shorthorn cattle. P.O. address Lanark, Ill. C. P. Rowland, Sec. 33, Cherry Grove, owner of Springwood herd of Shorthorn cattle, headed by the famous bull (Abigail) Prince Albert No. 57515, with the following families: Vellum, Beulahs, Agathon, Young Phillis, Abagail, and Mrs. Mott. Has a young Vellum, and several other young bulls now on hand, with other young stock of both sexes for sale. His herd can be seen on his farm, two miles north of Lanark. S. L. Lehman, Sec. 25, Cherry Grove, breeder of draft and road horses, thoroughbred Shorthorn and high grade cattle. Owner of thoroughbred Shorthorn bull. Raises Poland-China swine, and is an extensive stock feeder, E. L. Hughes, Sec. 36, Salem, P. O. Lanark, breeder ot high grade Norman horses. W. Ingschwerdt, Sec. 30, Fair Haven, feeder and breeder of Shorthorn cattle, owns a thoroughbred bull, and sells young stock for breeding purposes. Breeds high grade Norman horses, and has his own production for sale at all times. , Breeder of Poland-China hogs. ©. Watson, Fair Haven, P. O. Mt. Carroll, owns two fine stallions. John EHisenbise, Sec. 21, Freedom, P. O. owns two fine stallions. Geo. GC. Schlick, Sec. 21, Freedom, owner of two fine Norman stallions, which he intends standing the com- ing season. Breeds Norman horses, Shorthorn cattle, and Poland-China swine. Owner ot thoroughbred Shorthorn bull. Ben. Temple, Sec. 32, Shannon, P. O. Shannon, owns an imported Percheron stallion. J. Barnes, Sec. 20, Shannon, owne of Percheron stallion Salute (2177) 1005, foaled in 1882, and im- ported the same year. Perfect black and very active. Recorded with pedigree in the Percheron Stud Book of France, page 136, and in the American Stud Book on page 163. Weighs 1750 lbs. Owns a very fine Short- horn bull, pedigreed, and breeds high grade Shorthorn cattle, and pure-bred Poland-China swine. The name of his bull is Baron of Ridgeland. Frank Shelley, Sec. 17, Shannon, owner of Excelsior stock farm, breeder of Norman and road horses. Has a fine herd of Shorthorn cattle, headed by the bull Duke of Osco. He has about fifteen head of thorough- breds, and has young stock for sale for breeding pur- poses. Breeder of high grade Shorthorns, Poland- China and Red Duroc hogs. Geo. Nicodemus, Lima, breeder of high grade Clyde horses, and owner of a very fine and promising three- fourths blood Clydesdale stallion, Dick. His fine herd of Shorthorns isknown as the Chamber Grove herd, and is headed by the fine bull Belmont 54753. He raises young stock for breeding purposes, and has the same for sale at all times. The same can be said of his pure-bred Poland-China swine. Empire Breeding Farm, Sec. 20, Lima Township, P. O. Brookville; G. M. Emrick, M. D., proprietor; James Fager, manager; contains 720 acres of finefarm land, with various fine springs. Breeder of draft and road horses. Owner of a young Morgan stallion. Beside a great number of graded cattle, this herd contains 75 head of thoroughbred Holsteins and Friesian cattle, headed by the famous bulls Fritz Hartog and Ids Bru- insma. These bulls are first prize winners at State fairs of Illinois and Wisconsin, Industrial Exposition at Racine, and other exhibitions. The thoroughbred cows have taken first prizes at the same places. He makes a specialty of pedigreed young stock, keeps it for sale at all times, and solicits correspondence. Breeder of the famous Victoria swine, which for early maturity and the small amount of food they require excel all other breeds. Their meat is fine, they have short legs, broad, straight backs, deep sides and excellent hams. Over L100 Vic- torias for sale. Keeps for sale almost every fancy breed of poultry, as well as eggs for breeding purposes. Robert Moore, Sec. 27, Salem. Breeder of road and draft horses. Owner ot a pedigreed Shorthorn bull, and breeder of thoroughbred and high grade Shor thorn cattle and Poland-China swine. A. H. Hawk, Sec. 6, Rock Creek. Breeder of Norman horses. Owner of a fine Shorthorn bull, General Lo- gan, at the head of his Shorthorn herd. Raises young pedigreed stock for breeding purposes. Also full blood Poland-China swine. Mt. Carroll, APPENDIX. Tobias Shiley, Lima, P. O. Shannon, owner of avery high grade Clyde stallion Farmer, foaled July, 1883. Breeder of Clyde horses, and of thoroughbred and high grade Shorthorn cattle, Cotswold sheep, and Poland- China swine. Owner of a registered Shorthorn bull. W. H. Baird, Mount Carroll, is one of the most expe- rienced veterinary surgeons in the county. Attends to all orders pertaining to sickness of horses and other stock, promptly and reasonably, furnishes veterinary medicine to order, and has accommodations for sick stock at his stables. Proprietor of the Baird House, a popular and first class hotel, newly furnished, and which he manages personally. In his barn of trotting horses he has the famous trotting stallion, Headlight, with fine pedigree, which showed speed at private trial of 2:26 when four years old. Having other valuable stallions and trotting horses, Headlight can be bought on reasonable terms. Correspondence solicited. Henry B. Putabaugh, Cherry Grove Township. Breeder of thoroughbred Shorthorn cattle. Has young pedigreed stock for sale at all times, and owns one of the oldest and best herds in the county. It is headed by a fine bull, Scott's London Duke II, calved May, 1879, and with an excellent pedigree. His herd con- tains various and different families. Owner of the fam- ous Percheron stallion, Envoy, (858) entered in P. N, Stud Book, Vol. IJ. Is very deep and sloping in shoul- ders, short back and full broad loin, long flat croup, wide stifle, broad and deep breast, fine muscle, very short, clean legs, and in every respect a horse of excel- lent action. Mr. W. T. Hamilton has charge of him and is giving him his undivided attention. Putabaugh & Hawk, Lanark and 117 Union Stock Yards, Chicago, Ill. Buy and sell live stock of all de- scription at all times, Correspondence solicited. Johnston & Bedell, Sec. 31, Fair Haven. Owners of imported Percheron stallion, Frise, 546, (3,473) foaled in 1882, and imported in1884. A beautiful iron gray, weighs about 1,750 pounds; when matured will weigh 2,000 pounds; has splendid muscle and bone, and i without a blemish. Breeders of high grade Normans. Keep their own production for sale, also of high grade Shorthorn cattle and Poland-China swine. Dunean Mackay, Jr., Sec. 23, Salem. Owner of im- ported gray Percheron stallion, L’ Etoile, 538, (3,467), foaled 1882 and imported in 1884. Owner of Clyde stallion, Berlin Chief, foaled June, 1883. This is a horse of fine style and action, with great bone, and very com- pactly built, and is allowed by competent judges to be one of the most promising colts of his age. His stock cannot fail to be good as he possesses the best draft blood produced in Canada. Has four three year old Norman stallions, graded from one-half to’seven-eighths, and six two years old, all of them well bred, which he offers for sale at reasonable prices. E. C. Brand, Wysox. Owner of Clydesdale stallion, Monarch, Jr., four years old, bright bay, with one white hind foot, and white strip on forehead. His sire is an imported Clyde stallion, Old Monarch. Breeder of draft horses and thoroughbred and high grade Shorthorn cattle. Keeps his own production for sale. Samuel Hayes, Milledgeville, Wysox Township. Owner of trotting stallion, Comet, known as the Acker horse. And of the best known Morgan stallion in this county—Cubb. Owner of the trotting mare Capoule, and other fine trotting horses, which he offers for sale. Mr. H. runs afirst-class hotel, with good barn at Mill- edgeville. : John *Wolf, Freedom Township. Breeder of road and draft horses, thoroughbred and high grade Shorthorn cattle, and Poland-China swine. Mr. W. is an extensive feeder and buys and sells stock of all description at all times. James Miller, Oneco, Stephenson County. P. O. Orangeville, Ill. Owner of Clydesdale stallion—Dob- bins, a beautiful bay, six years old, stands 1615 hands high and weighs 1,450 pounds. Is very muscular and splendid style of action, heavy build, a good shaped horse in general and very attractive—the farmer's model. er acy a it r ae ei mit with *, hy 4's; t ne (ee a By sie im! ' 1a =} ¢ i a i un ae tt He mt ie Sey Cane = i SW eS TUMUNNUTN 00008992484