Show c WHAT TO DO WITH OLD COWS 0 0 man it that thai they aiace llin to ne licht t raton family ity neer I 1 have fattened a great miny many cows cow for the family beet beef anti am can truly say that those which had been tho the best milk cra an ami had on oi that amount account been bri n kept tile longest invariably the kenderest ten derest juiciest and sweetest swee it beef bee I 1 have fattened yearling and a 2 year old ld steers old oxen yountz cows not worth keeping for dairy purposes and old cows which on account of their excellence in the dairy had been kept until their were so pour poor that they could scarcely oat cat hay and invariably the best mill and butter cows made inneo the best beef A neighbor once sold tile me an old cow for beef saying site she had been the bt butter cow ho he had ever owned aarl lie had kept her too long I 1 commenced feeding her its as much pumpkins and meal as she would eat up ill clean and her flow of milk soon jumped up front from a few quarts to a ten tell quart of rich quality the other cows cow being nearly dry I 1 changed my mind about drying her off and continued toi to teed feed her all winter as much me moil il as she would eat and after she was turned out to grass in the spring I 1 kept up the reading feeding alit and milk will cing in until she was killed in tho the fall she was fattened and milked for more than abear a year and gained slowly but steadily in heili which was well marbled and the best bat ba t we had ever oaten eaten there was not much leaf tallow which at that time was waa valuable but is now of no great consequence I 1 think thinh her milk paid for all the grain fed and sho she did not eat cat much hay some feeders may doubt that good can be fattened and milked at the time of fattening but I 1 have done it ith another good cow since that first epen experiment ment of cour course coure e it takes a longer period to put on the flesh till all the conditions must be favorable rud and the digestive organs be ba kept in perfect health animals of tile the breed age and degree or of will f from rom some un nn lir abass vary iu ot 07 their flesh potatoes of tho the samo same variety grown in the same hill will vary in in meatiness and flavor apples from the same tree and from the same limb will diuver in tenderness and taste those gro ug in the shade not being so highly a coli n uj ed e or well flavored as those having tit i u e sunlight J W Ing inseam liam in uil rural lural auw yorker ne minet tor for caio clinest CI cli io good rennet is essential to the gnann facture of good uniform cheese anti and the bat factories endeavor to obtain tile the in 1 st which the market affords alie im borc il renix ts are often found in in a very verv imir i being moldy itic ildy ur or honey holleb cocab i jonii 1 J l with worms borins not a few 0 ot t thebe reini ets have come from the ibe digest ivo ive organs or of swine and goats and they are not to co bo be trusted unless they are arc guaranteed the commercial rennet is generally sold under the of renn renne etine and it has given the best boat satisfaction to tho factories w with ith the exception that tile the price is generally higher the homemade and properly cured rennet is greatly desired by b y tile factories for it is superior to tile imported article and cheaper than ill commercial rennets in early days rennets sold as high 29 a fifty cents apiece in the market markel farmers owing to the reduction in tho the price have to save this part of the tha stomach when blau slaughtering tittering even at five cents apiece how however ever they are worth preserving if a large number of calves uro are killed to preserve pre servo them the ston stomach vich should bo be emptied ot of curds and then bo be blown up like a bw blad der previous to this they should bo be with salt and then filled with air they should be tied up and hung away to dry about a 1 dozen of these skills are placed iu in four our gallons of salted water at tho the cheese factory and after a 1 days soaking lojkin the is wed used for cheese malhins purposes A great num number berof 0 properly cured american rennets will thus bo be used in ono one year at the factory W V E r farmer in american cultivator |