Part 3

The subject of our 1st page illustration, Black Prince, is a representative of that black, hornless race, which had its foundation in Scotland several hundred years ago, known as Polled Aberdeen-Angus Cattle. This breed of cattle has grown into very high favor in America during the last five or six years; so much so, that, while in 1879 the number of representatives of this race in America were very few, now the demand for them is so great that the number imported yearly is easily disposed of at prices ranging from $250 to $2,000. Messrs. Geary Bros., London, Ont., say that the demand for such cattle during the past winter has never been equaled in their long experience. As the prevalence of the foot-and-mouth disease in Great Britain, will, without a doubt cause the importation of cattle from that country to be prohibited at an early day, it is safe to say that the value of such stock must rise, as the number of its representatives in America is limited, and those who have such stock in their possession fully appreciate their value; and not being under the necessity of selling, will hold their Aberdeen-Angus cattle unless enticed by a very high price. Therefore, the coming public sale of Aberdeen-Angus cattle in Chicago may be looked forward to as going to show unequaled average prices and especially of individual prize animals.

Black Prince was bought by Messrs. Geary Bros., London, Ont., in Scotland, and brought to America last year. In him are to be found all the fine characteristics of his race. He took the second place at the Smithfield Fat Stock Show of 1883; at the Kansas Fat Stock Show of the same year he was placed second to the Short-horn steer Starlight; and at the last Fat Stock Show of Chicago he took first place among the best three-year-olds of the country. At the time of entry for the Chicago Show he was 1,380 days old, and his weight 2,330 pounds, almost 175 pounds less than he weighed before leaving Scotland for this country. Besides the prizes above mentioned, Black Prince won numerous honors in his own country before coming here.

Their black, glossy, thick coats, their hornless heads, and particularly their low-set, smooth, round and lengthy bodies are the principal features of this breed.

Beef consumers will find them in the front rank for yielding wholesome, nourishing food, juicy, tender, and of the best flavor, free from all unpalatable masses of fat or tallow. It is these favorable characteristics which have gained such an excellent, and widespread reputation for the Aberdeen-Angus cattle. The growing belief that the best breed of beeves is the one that for a given quantity of food, and in the shortest time will produce the greatest weight of nutritious food combined with the smallest amount of bone, tallow, and other waste is going to make these cattle as popular with our beef consumers and producers generally as they have been with those who have long been familiar with their many superior qualities.

Grass for Hogs.

With plenty of milk and mill-feed to mix with the corn, good hogs may be grown without grass. But with corn alone, the task of growing and fattening a hog without grass costs more than the hog is worth.

To make hog-growing profitable to the farmer, he must have grass. In the older States where the tame grasses are plenty, it is a very thoughtless farmer who has not his hog pasture. But out here in Kansas and Nebraska, where we have plenty of corn, but no grass, except the wild varieties, the most enterprising of us are at our wits' ends. Hogs will eat these wild grasses while tender in the spring, and, even without corn, will grow long, tall, and wonderfully lean, and in the fall will fatten much more readily than hogs grown on corn. But fattening the lean hogs takes too much corn. We must have a grass that the hogs will relish, and on which they will both grow and fatten. They will do this on clover, orchard grass, bluegrass, and other tame grasses. But we have not got any of these, nor do we know how to get them. Hundreds of bushels of tame grass seeds are sold every spring by our implement dealers. A few have succeeded in getting some grass, but nine out of ten lose their seed. We either do not know how to grow it, or the seed is not good, or the soil is too new. The truth, perhaps, lies a little in all three. Our agricultural colleges are claiming to have success with these grasses, and their experience would be of value to the farmers if these reports could ever reach them. Not one farmer in a hundred ever sees them. I know of but one farmer of sufficient political influence to receive these reports through the mails. The rest of us can get them for the asking. But not many of us know this, fewer know whom to ask, and still fewer ask. I do not know a farmer that orders a single copy. Farmers, living about our county towns, and doing their trading there, and having leisure enough to loaf about the public offices, and curiosity enough to scratch through the dust-covered piles of old papers and rubbish in the corner, are usually rewarded by finding a copy of these valuable reports. But we, who live far away from the county seat, do our farming without this aid, and mostly without any knowledge of their existence. This looks like a lamentable state of agricultural stupidity. Notwithstanding this dark picture we would all read, and be greatly profited by these reports, if they were laid on our tables.

If it pays to expend so much labor and money in preparing these reports and sending them half way to the people, would it not be wise to expend a little more and complete the journey, by making it the duty of the assessor to leave a copy on every farmer's table? Compulsory education.

As an explanation of much of the above, it must be remembered that we are nearly all recently from the East, that we have brought with us our Eastern experience, education, literature, and household gods; and that not until we have tried things in our old Eastern ways and failed, do we realize that we exist under a new and different state of things and slowly begin to open our eyes to the existence of Western agricultural reports and papers giving us the conditions on which the best results have been obtained.

There will be more grass seed planted this spring than ever before, and the farmers will be guided by the conditions on which the best successes seem to have been obtained. But this seeding will not give us much grass for this coming summer. What must we do? I write for our Western farmers who have no clover, orchard grass, blue grass, but have in their cultivated fields.

CRAB GRASS.

This grass, the most troublesome weed of the West, smothering our gardens and converting our growing corn-fields into dense meadows, makes the best hog pasture in the world, while it lasts. Put hogs into a pasture containing all the tame grasses, with one corner in crab grass, and the last named grass will all be consumed before the other grasses are touched.

Not only do they prefer it to any other grass, but on no grass will they thrive and fatten so well. Last spring I fenced twelve acres of old stalk ground well seeded to crab grass. With the first of June the field was green, and from then until frost pastured sixty large hogs, which, with one ear of corn each, morning and evening, became thoroughly fat. These were the finest and cheapest hogs I ever grew.

This grass is in its glory from June till frosts. By sowing the ground early in oats, this will pasture the hogs until June, when the crab grass will occupy all the ground, and carry them through in splendid condition, and fat them, with an ear or corn morning and evening. A. D. LEE. CENTERVILLE, KAN.

NOTE.--Many of our readers may be unfamiliar with the variety of grass spoken of by our correspondent. It is known as crop grass, crab grass, wire grass, and crow's foot (_Eleusine Indica_). Flint describes it as follows: Stems ascending, flattened, branching at the base; spikes, two to five, greenish. It is an annual and flowers through the season, growing from eight to fifteen inches high, and forming a fine green carpeting in lawns and yards. It is indigenous in Mississippi, Alabama, and adjoining States, and serves for hay, grazing, and turning under as a fertilizer. It grows there with such luxuriance, in many sections, as never to require sowing, and yields a good crop where many of the more Northern grasses would fail.--[ED. P. F.]

A Stock Farm and Ranch.

Some years ago Prof. J. B. Turner, of Jacksonville, Ill., whom almost every reader of THE PRAIRIE FARMER in days gone by knows, personally, or by his writings, in company with one of his sons conceived the idea of running an Illinois stock farm in connection with a ranch in Texas. The young animals were to be reared on the cheap lands in the latter State where care and attention amount to a trifle, and to ship them North to finish them off for market on the blue grass and corn of the Illinois farm. To carry out this purpose they purchased nearly 10,000 acres in Coleman county, Texas, and they converted 1,000 acres in a body in Montgomery county, Illinois, into a home stock farm. Unfortunately, just as all things were in readiness for extensive operations, the son died, leaving the business to Prof. Turner, now nearly an octogenarian and entirely unable to bear the burden thus forced upon him. As a consequence, he desires to sell these large and desirable possessions, separate or together, as purchasers may offer.

The Illinois farm is well fenced and in a high state of cultivation. There are growing upon it more than 2,000 large evergreens, giving at once protection to stock and beauty to the landscape. There are also 1,500 bearing fruit trees, a vineyard, and a large quantity of raspberries, blackberries, currants, etc.

Besides a good farm-house, there is a large barn, in which there are often fed at one time 150 head of horses, with plenty of room for each animal; and an abundance of storage room in proportion for grain and hay. Also a large sheep shed, the feeding capacity of which is 3,000 head. Also a large hog house, conveniently divided into pens with bins for grain. Other numerous out-buildings, granary, hay sheds, stock and hay scales, etc., etc. There are on the farm twelve miles of Osage orange hedge, the best kind of fence in the world, in perfect trim and full growth; and four miles of good rail fence, dividing the farm off into conveniently sized fields of forty, eighty and one hundred and sixty acres each, access to which is easily obtained by means of gates which open from each field into a private central road belonging to the farm, and directly connected with the stock yards near the house, so that it is not necessary to pass over other fields in the handling of stock. Stockmen will appreciate this arrangement. Owing to its special advantages for handling stock, it has become widely known as a "Model Stock Farm." The lands are all naturally well drained; no flat or wet land, and by means of natural branches, which run through every eighty acres, the whole farm is conveniently and easily watered, by an unfailing supply. There are besides three large wind mills, with connecting troughs for watering the stock yards and remotest field. This supply of stock water has never failed. It is therefore specially adapted for all kinds of stock raising, and is well stocked. It has on it a fine drove of Hereford cattle and Norman horses, and is otherwise fully equipped with all the recent improvements in farming implements. This farm is only about fifty miles from St. Louis, Mo., two miles from a railroad station, and six miles from Litchfield, Illinois. Besides its location commercially, and its advantages for handling stock, this farm is in one of the best wheat and fruit producing sections of Illinois, and has now on it 200 acres of fine wheat.

The ranch in Texas consists of one body of 9,136 acres of choice land. By means of an unfailing supply of living water the whole ranch is well watered, and has besides a very large cistern. The soil is covered with the Curly Mesquite grass, the richest and most nutritious native stock grass known in Texas. There is also on the ranch a splendid growth of live oak trees, the leaves of which remain green the year round, furnishing shade in summer, and an ample protection for stock in winter.

There is on the ranch a large well built stone house, and also a fine sheep shed, with bins for 5,000 bushels of grain. This shed is covered with Florida Cypress shingles and affords protection for 2,000 head of sheep, and can be used just as well for other kinds of stock. Here can be bred and raised to maturity at a mere nominal cost, all kinds of cattle, horses, mules, and other stock, no feed in winter being required beyond the natural supply of grass. After the stock reaches maturity they can be shipped to the Illinois Farm; and while all the cattle easily fatten in Texas enough for the market, still as they are generally shipped to St. Louis or Chicago, it costs but little more, and greatly increases the profits, to first ship them to the Illinois Farm, and put them in prime condition, besides being near the markets, and placing the owner in position to take advantage of desirable prices at any time. With horses and mules this is a special advantage readily apparent to every one.

It will be seen at once that any individual with capital, or a stock company, or partnership of two or more men, could run this farm and ranch together at a great profit. All the improvements on both being made solely for convenience and profit and not anything expended for useless show.

I do not write this communication from any selfish motive, for I have not a penny's worth of interest in either farm or ranch, but I want to let people who are looking for stock farms know that here is one at hand such as is seldom found, and at the same time to do my life-long friend and yours a slight favor in return for the great and lasting benefits he has, in the past, so freely conferred upon the farmers of the State and country.

I know these lands can be bought far below their real value, and the purchaser will secure a rare bargain. I presume the Professor will be glad to correspond with parties, giving full particulars as to terms.

SUBSCRIBER. MONTGOMERY CO., ILL.

Western Wool-Growers.

The Western wool-growers, in convention at Denver, Colorado, March 13th, unanimously adopted the following memorial to Congress:

Whereas, The wool-growers of Colorado, Kansas, Utah, Wyoming, Nebraska, Idaho, New Mexico, and Minnesota, assembled in convention in the city of Denver, the 13th of March, 1884, representing 7,500,000 head of sheep, $50,000,000 invested capital, and an annual yield of 35,000,000 pounds of wool, and

Whereas, Said Industry having been greatly injured by the reduction of the tariff bill of May, 1883, and being threatened with total destruction by the reduction of 20 per cent, as proposed by the Morrison tariff bill just reported to the House of Representatives by the Committee on Ways and Means; therefore

Resolved, That we, the wool-growers in convention assembled, are opposed to the provisions of the Morrison bill now before Congress which aim to make a further reduction of 20 per cent on foreign wools and woolens, and that we ask a restoration of the tariff of 1867 in its entirety as relates to wools and woolens, by which, for the first time in the industrial history of the country, equitable relations were established between the duties on wool and those on woolen goods.

Resolved, That we pledge ourselves to work for and to aid in the restoration of the tariff of 1867 on wools and woolens, and request all persons engaged or interested in the wool-growing industry to co-operate with us.

Resolved, That we as wool-growers and citizens pledge ourselves to stand by all committees and associations in giving full and complete protection to all American industries in need of the same, and cordially invite their co-operation in this matter.

The memorial concludes with an appeal to Western Senators and Representatives in Congress to do all in their power to restore the tariff of 1867.

The Cattle Disease Near Effingham.

Saturday, March 15, I visited the herds of Messrs. Du Brouck, Schooley and Fannce northeast of Effingham, Illinois, and carefully examined them with Mr. F. F. Hunt, of the university, as they were reported affected with foot-and-mouth disease. In each herd diseased cattle were found; about 20 distinctly marked cases, a few others having symptoms. The disease is unlike anything I have known, but does not resemble foot-and-mouth disease as described by any authority. Only the hind feet are affected, and these without ulceration. In most cases "scouring" was first noticed, followed by swelling above the hoofs. In the most severe cases, the skin cracked about the pastern joint or at the coronet. In four cases one foot had come off. Swelling of pastern and "scouring" were the only symptoms in several cases. The mouth and udders were healthful; appetites good. In one case there was slight vesicle on nostril and slight inflammation of gum. Some animals in contact with diseased ones for weeks remained healthful. Others were attacked after five weeks' isolation. The most marked cases were of eight to ten weeks standing. But one animal had died.

What we saw is not foot and mouth disease as known abroad, nor is the contagious character of the disease proven from the cases in these herds.

G. E. MORROW, UNIVERSITY, CHAMPAIGN, ILL.

Dairymen, Write for Your Paper.

Camembert Cheese.

The Camembert is one of the variety of French cheeses that find ready sale in England at high prices. Mr. Jenkins describes the process of making this cheese in a late number of the Journal of the Royal Agricultural Society of England which information we find condensed in the Dublin Farmer's Gazette:

The cows are milked three times a day, at 4.30 and 11.30 a. m., and at 6 p. m. In most dairies the evening's milk is highly skimmed in the morning, butter being made from the cream, and the milk divided into two portions one of which is added to the morning's and the other to the midday's milking. The mixture is immediately put into earthen vessels holding twelve to fifteen gallons each, and after it has been raised to the temperature of about 86 deg. Fahr., a sufficient quantity of rennet is added to make the curd fit to be transferred to the cheese moulds in three or four hours, or, perhaps, a longer interval in winter. The mixture of the rennet with the milk is insured by gentle stirring, and the pots are then covered with a square board. The curd is ready for removal when it does not adhere to the back of the finger placed gently upon it, and when the liquid that runs from the fingers is as nearly as possible colorless. The curd is transferred, without breaking it more than can be avoided, to perforated moulds four inches in diameter. The moulds are placed on reed mats resting on slightly inclined slabs, made of slate, cement, or other hard material, and having a gutter near the outer edge. The curd remains in the moulds twenty-four or even forty-eight hours, according to the season, being turned upside down after twelve or twenty-four hours; that is, when sufficiently drained at the bottom. After turning the face of the cheese, the inside of the mould is sprinkled with salt, and twelve hours afterward the opposite face and the rim of the cheeses are treated in the same way. The cheeses are then placed on movable shelves round the walls of the dairy for a day or two, after which the curing process commences by the cheeses being transferred to the "drying-room," and there placed on shelves made of narrow strips of wood with narrow intervals between them, or of ordinary planks with reed mats or clean rye straw. Here the greatest ingenuity is exerted to secure as dry an atmosphere and as equable a temperature as possible--the windows being numerous and small, and fitted with glass, to exclude air, but not light, when the glass is shut, with a wooden shutter to exclude both light and air; and with wire gauze to admit light and air, and exclude flies and winged insects, which are troublesome to the makers of soft cheese.

The cheeses are turned at first once a day, and afterward every second day, unless in damp weather, when daily turning is absolutely necessary. In three or four days after the cheeses are placed in the drying-room they become speckled; in another week they are covered with a thick crop of white mold, which by degrees deepens to a dark yellow, the outside of the cheese becoming less and less sticky. At the end of about a month, when the cheese no longer sticks to the fingers, it is taken to the finishing room, where light is nearly excluded, and the atmosphere is kept very still and slightly damp. Here they remain three or four weeks, being turned every day or every second day, according to the season, and carefully examined periodically. When ready for market--that is to say, in winter, when ripe, and in summer, when half ripe--they are made up in packets of six, by means of straw and paper, with great skill and neatness.

Few Words and More Butter.

The Wisconsin Dairymen's Association last year offered prizes for the best essays on butter-making, the essays not to exceed 250 words. Competition was active, and many valuable little treatises was the result. The first prize was won by D. W. Curtis, of Fort Atkinson, and reads as follows. We commend it to all butter-makers and to all writers of essays as a model of the boiled-down essence of brevity:

COWS.

Select cows rich in butter-making qualities.

FEED.

Pastures should be dry, free from slough-holes, well seeded with different kinds of tame grasses, so that good feed is assured. If timothy or clover, cut early and cure properly. Feed corn, stalks, pumpkins, ensilage and plenty of vegetables in winter.

GRAIN.

Corn and oats, corn and bran, oil meal in small quantities.

WATER.

Let cows drink only such water as you would yourself.

CARE OF COWS.

Gentleness and cleanliness.

MILKING.

Brush the udder to free it from impurities. Milk in a clean barn, well ventilated, quickly, cheerfully, with clean hands and pail. Seldom change milkers.

CARE OF MILK.

Strain while warm; submerge in water 48 degrees. Open setting 60 degrees.

SKIMMING.

Skim at twelve hours; at twenty-four hours.

CARE OF CREAM.

Care must be exercised to ripen cream by frequent stirrings, keeping at 60 degrees until slightly sour.

UTENSILS.

Better have one cow less than be without a thermometer. Churns without inside fixtures. Lever butter worker. Keep sweet and clean.

CHURNING.

Stir the cream thoroughly; temper to 60 degrees; warm or cool with water. Churn immediately when properly soured, slowly at first, with regular motion, in 40 to 60 minutes. When butter is formed in granules the size of wheat kernels, draw off the buttermilk; wash with cold water and brine until no trace of buttermilk is left.

WORKING AND SALTING.

Let the water drain out; weigh the butter; salt, one ounce to the pound; sift salt on the butter, and work with lever worker. Set away two to four hours; lightly re-work and pack.