VOL. XXI.
INDIANAPOLIS, IND., SATURDAY, JULY 31,1886.
NO. 31
WAYNE COUNTY
And Its Fine Stock Breeders.
The county of Wayne Is situated on the
eastern border ot Indiana and Richmond
is its principal city. The Farmer representative visited Wayne c unty last week
-with a view of learning something about
its thoroughbred live stock. Farm matters were observed to be in satisfactory
condition, as is the case generally over the
State. The recent hail storm damaged
oorn to a considerable extent in sections of
the county, but outside of that but little
complaint was heard. We were sorry to
observe that the oounty commissioners
are inclined to allow the detestable Canada
thistle. Patches of it were seen growing
and seeding unmolested in various places
along the roadsides and in fields and they
should by all means be removed. There
are a number of breeders of tine stock in
the oounty, most of them being Shorthorn
fanciers. The reporter called first upon
Mrs. Henry C. Meredith, at Cambridge
City, owner of the
OAKLAND FARM HERD
of Shorthorn cattle. This herd was
founded many years ago by Gen. Sol.
Meredith, the breeding and management
were continued by his son, the late Henry
C. Meredith, and since his death by Mrs,
Meredith. It numbers at present about 40
head, with Wild Eyes Baron, a two-year-
old pure Bates of the Wild Eyes tribe at
the head. Baron was sired by Barrington
Duke 37622 and out of Wild Eyes Duchess
4th, who was also the dam of four heifers
that sold for about f2,000 each. The sire
of his sire was the 14th Duke of Thorndale.
Baron is red, with little white, an excellent handler, level backed, smooth and
stylish. His disposition is excellent.
Many of the breeders of Wayne and adjoining counties have brought their cows
to him this season, testifying their appreciation of his good qualities. One ef Mrs.
Meredith's best cows is Miss Ramsden of
Durham Lawn, a dark roan of the Cruik-
shank family, by imp. Oxford Bean 2d,
150438, dam Miss Ramsden 7th. This is a
beautiful cow, large and shapely. There
are also Young Marys, Sonsles, Phillises,
Hilpas, Aylesby Ladys, etc, uniformly
large, straight backed cows. The best
pedigreed cow in the herd is Arabella 3d,
by imp. Oxford Beau 2d, 16068 and ont of
Arabella 2d; she by 6th Duke of Thorn-
dale (30982) and out of Arabella; she by
10th Duke of Thorndale (28458) and ont of
imp. Agnes, and with pure Bates tops all
the way back. Mrs. Meredith has two
cows, one a Sonsie the other a Phyllis,
purchased in November 1882, atpnblic
sale, from which she has sold |675 worth
of produce and still has left the two cows
and four heifers from them. Among her
recent sales was one of a handsome young
bull to head the herd of Mr. Blue, Kosciusko county. Mrs. Meredith will dispose of about 30 head of her Shorthorns at
public sale on May 19 of next year and ex
peets it to be perhaps the best sale she has
made. She has also a fleck of 35 registered
Southdown sheep and is prepared to sell
some very fine rams.
THE .SUGAR OROVB HERD
of Shorthorns, the property of Mr. Albert
Marlatt, was fonnd four miles southeast
of Milton.   Mr.  Marlatt started In  the
Shorthorn business in 1874 and has founded
his herd on such stock as that of the Hamilton!, of Kentucky, the Bedfords, Prather
and Smith of Illinois and the Meredith
herd. He has sold over 50 head in Wayne
oounty in that time and to as many as 20
of his customers has supplied the third
bull, showing that they get what they
want. He has had three public sales, realizing fair prices and will hold another May
20th of next year. Mr. Marlatt'- farm
consists of about 300 acres of bottom and
upland and is kept clean and free from
weeds, producing abundant crops. Onr
readers will find advertised in our For
Sale Column his Michigan Longberry
wheat, which we saw in the shock, and
which is wonderfully clean and promises
a heavy yield. Mr. Marlatt's breeding
bull is Noxubee Mary Duke 2d, 70972, a
two-year-old Young Mary, weighing 1,000
by 2d Duke of Kent, 51119, and out of
Mary Noxubee Duchess 3d; she by Grand
Duke of Geneva 23344. Among the sires
are Duke of Noxubee, 9922, 7th Dnke of
Airdrie, 5532, and 14th Duke of Thorndale,
making a richly bred bnll of Noxubee
Mary Duke. In addition he is a fine individual, long, low, straight, with excellent
brisket and lower line. His calves show
him to be a number one breeder. Among
the females are a lot of very fine breeding
cows, and nine heifers that are especially
trim. These heifers are all fit for the
show ring and should be in demand by
those wishing to fill out herds. Mr. E. S.
Frazer recently bought one of them for
his show herd. Mr. Marlatt has Arabellas,
Lady Barriscourts, Hearts, Young Marys,
Illustrious, Rose of Sharons, Amelias, etc.
He has about 60 thoroughbreds in all, registered or eligible, and has stock of both
sexes for sale. He also breeds extra good
Cotswold sheep.
Six miles southwest of Centreville, we
found the residence, farm and Shorthorn
herd of
MR  J  D   SPAHR.
Mr. Spahr has 21 Shorthorns of such
families as Rose of Sharon, Constance,
Duchess of Goodness, Bellina, etc. His
breeding bull is Renicks Airdrie, by 4th
Airdrie of Sharon, 49717, and out of Rosebud 20th who was by 4th Dnke of Geneva,
7931, and out of 2d Duchess of Geneva who
was also ky 4th Duke of Geneva. The' 4th
Airdrie of Sharon was out of Minnie's 2d
Duchess of Geneva, who was by 4th Duke
of Geneva. In this way Renicks Airdrie
shows 50 per cent ef the blood of the valuable 4th Duke of Geneva, and has Rose of
Sharon sire and dam, all of which combines to make a gilt edged pedigree. He
has a fine red color, is square and blocky,
solidly built, shows fine top and bottom
lines and will evidently make a first class
breeder. He is not quite one year old and
Is of good size for his age. Another fine
bull tb.' Mr. Spahr has is a young Rose
of Sharon which he offers for sale. He is
a yearling, dark red, blocky and growthy
and a good animal. Among the cows
we noticed a Constance and £a Rise of
Sharon both by imported Grand Duke of
Geneva, and a Duchess of Goodness by 5th
Lord Oxford and tracing to 14th Duke of
Thorndale; all exceptionally fine, large,
square-backed cows and splendid breeders. Another of his best cows is Ann, a
four-year old, by Sharon's Challenger and
out of the Billina   cow  Eugenie.   Both
sire and dam were prize winners. Mr.
Spahr has some very fine blood in his
herd and some of the beet of individuals
and will doubtless make a success of the
business.
WM. WORT.,
of Hageratown, is making a start in the
fine stock business and has commenced
breeding Shorthorn cattle, Cotswold sheep,
and Poland China hogs, all pure blooded
and of the best strains he can procure. Of
Shorthorns he has half a dozen or so, including two bull calves that he is willing
to sell for farmer's prices. These calves
are by his breeding bull Wayne Duke, a
solid red three-year-old, from Mr. A. Marlatt's herd. He is short legged, meaty and
a desirable bull. Mr. Worl will probably
show him at some of the fairs the coming
season. The calves mentioned above are
both red in color; one of them is a January last calf and the other born in March,
making both old enough to breed, and
those wanting suoh bulls should correspond with Mr. Worl.
In the Poland China line Mr. Worl has
at present about 20 young pigs of the Tom
Corwin Btrain of blooi and they are well
worthy of purchase by fanciers of this
kind of stock. They are old enough to
ship and are large, straight and growthy,
a fine lot to select breeders from.
There are about 15 head of Cotswolds
upon Mr. Worl's place, Including a three-
year-old ram and some young buck lambs
for sale. The three-year-old is from imported sire and dam and is a big, square
sheep, well wooled and finely marked.
All these Cotswolds are pure bred and are
good specimens of the breed. Mr. Worl
has a fair start in fine stock raising and is
deserving of success in his efforts.
Domestic Cheese Making.
A writer says, "here Is a good recipe for
domestic cheese making, which our good
mothers may experiment upon in a small
way, if they desire to, when milk becomes
more plentiful. "Take a piece of rennet
the size of a large hen's egg; soak it over
night in cold water. Use only two, the
last mllkings (10 gallons) heated about
milk warm; then strain the water off the
rennet into the milk, and stir it well and
let It stand till It is a stiff curd. Then with
a wooden paddle cut it across each way,
and let it separate; then dip the whey off
by pressing a dish on the curd; then break
up the curd very fine, salt to taste and put
in press 24 hours, taking out and turning two or three times."
%\xz Jlairy.
A i "ontkm porary thinks that dairy farming adds 1? per acre to the value of land,
while it saves $ 1 per acre of the value of
the land as against grain farming.
This is |2 per acre—not a small rental addition.
The bill which passed tbe House to
regulate the product of oleomargarine has
passed the Senate amended, reducing the
tax from five to two centa per pound. The
House has passed the bill, and it will become a law unless vetoed.
fl k f\ i     For the Indiana Farm-
Z ill1 fill TSep 3 months    Call your
— rj ^^" ^neighbor,, attention to it
Onr of the most successful of Illinois
dairymen keeps 100 cows, but he never
raises a pound of hay. He feedB his cattle
on corn fodder, cut when In blossom,
bound and set up until cured, or till winter, when it is removed to the barn. He
gets seven tons of this dry fodder to the
acre, and claims it is as good as the best of
hay.
 .
A New York dairyman says he is feeding ensilage to his cows as follows: Per
cow, 40 pounds of ensilage, six pounds of
ground feed and eight pounds of cut hay,
and the cows on this are doing as well as
when pastured in summer, and this ration
is equivalent to the product of less than
one-fourth the land which would be required to pasture.
s
QK Prrnici For the I"*1'*™ Farm-
— 'J lj"Il LSer :* months.   Call your
neighbors attention to it
Hints on Cbeese Making.
To establish one set of rules for making
oheese from all conditions of milk, would
be like recommending one remedy for all
diseases of the human system. The quality of milk is very easily influenced by
surrounding circumstances, both natural
and unnatural; therefore the rule that
would be beneficial to one kind of Ynilk
would be detrimental to another. I have
adopted a few rules that I use in nearly all
cases for making full cream cheese. First
warm the milk gradually to 83 degrees In
warm weather and 85 or 86 degrees in cold,
using enough of sweet, water soaked rennet to coagulate in 35 or 40 minutes, then
cutting lengthwise and crosswise, letting
It settle until the curd has entirely disappeared, after which stir and cut carefully
to the desired fineness, stirring and warming to 98 or 100 degrees, being governed by
the keeping quality of the milk as to the
length of time for heating. If the milk is
sweet and the curd cooks slowly, then
heat slowly, but If It cooks fast, then heat
fast. The one-year-old cheese that took
the prize at the New York State fair last
fall was made from full cream milk and in
the usual way, with the exception that it
was salted three and three quarter pounds
of salt to the 1,000 pounds of milk instead
to two and one-half, the curd was very
fine flavored, well cooked and about one-
half Inch acid, and was not cheddared-
Where the curds are well cooked, are free
and not inclined to settle together, and
sweet flavored, I do not always consider it
necessary to cheddar. It is sometimes difficult to know just when to salt and press
the curd. We have to be governed by the
condition of the curd, and whether it is
intended for home trade or for shipping.
A great deal depends on having good milk
to make good cheese. I find from personal
experience and observation that there is a
great difference in localities as to the
quantity of milk. Where cows feed on
wet swampy lands producing wild grasses,
and have poor water to drink, the milk,
when made into cheese, will be spongy
and difficult to cook, of an offensive flavor,
and when aggravated by tainted milk, the
curd will float on the surface of the whey.
Where cows feed on uplands, have tame
grasses to eat, and running water to drink,
the milk will be of better quality, and
when heated will cook easier and be better
flavored.—G. A. Bonfoy, in Michigan
Dairyman.