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  2. Wallaby Grass.

    Since the "Town and Country Journal" figured this valuable indigenous grass, and gave a full account of its economic properties, distribution, etc., considerable interest has been taken in it by ...

    Article : 456 words
  3. The Mouth of the Horse.

    Some knowledge of the mouth of the horse is necessary to every horse owner, and also to every driver (says an exchange), for to guide a horse properly one must understand how the bit should ...

    Article : 675 words
  4. Maxims tor the Stable.

    Men who handle horses should study the mental as well as the physical constitution of the noble animals, says the "Massachusetts Ploughman." The study is not a mere fad or whim idea, for ...

    Article : 363 words
  5. THE GRAZIER.

    That all utensils which come in contact with milk and crude cheese material should be kept free from the contamination of putrefactive products is well known by all. But in making ...

    Article : 558 words
  6. How a Dairy Herd Has Been Built Up.

    An instructive illustration of the manner in which the milk and butter yielding capacities of dairy cows may be developed by careful selection is afforded by some details recently given ...

    Article : 297 words
  7. Blackfaced Tup.

    CHAMPION AT THE GLASGOW SHOW FOR SEVERAL YEARS. ... [ILLUSTRATED]

    Article : 16 words
  8. Buying Cows.

    Probably the least satisfactory way to get a good paying herd of dairy cows is to go into the market and buy cows. Of course, when one is starting in business the only way to get cows is to ...

    Article : 287 words
  9. Facts About Cow Feeding.

    Observe the following vital ipoinits in dairy operations: 1. That production of butter is largely dependent ot breed. ...

    Article : 371 words
  10. Effect of Food on the Quality of Milk.

    Of late there has been much discussion as to the influence exercised by the quality of the food fed to cows upon the butter-fat in their milk. An experiment bearing upon the subject was recently ...

    Article : 345 words
  11. Swiss Cream Cheese.

    Swiss cream cheese is made as follows: Bring one gallon of sweet cream to a temperature of 45deg, and put in enough rennet to thicken it in twenty-four hours. Let the rennet be carefully ...

    Article : 278 words
  12. Slow Milking.

    A cow when slowly milked will not only tend to reduce her yield in quantity, and thus go prematurely dry, but it has been found from experiment that as between slow milking versus quick ...

    Article : 168 words
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