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THE EFFECT OF BREEDING ON MARES. We have often been asked what we thounght of breeding a filly which has to be trained after breeding acolt or two. The in stances that we have known have proved that it was not detrimental to speed. Princess, Lady Palmer and Lucy had each one foal before they were trained, and Flora Belle two ; and in a late number of Bell's Life in London is the following fiom one of the correspondents of that paper. Ils article is in relation to the breeding of hunters: "It does not hurt a three-year-old filly at all to breed from her. She has a foal at four, and the autumn of that year she is broken. Some have even bred advantage ously from two year olds. I fancy it spreads a lightish animal to have a foal. and that it does not hurt their constitution in the slight, est degree is proved by the numerous mares that have dlone real good things after they have had several foals. I have seen Theo dora, by the Emperor, run in the same stee ple-chase with her son, Valentine, who was then five; and I remember seeing an old mare called Regate beat a good field in one of the best contested steeple-chases I ever saw; and she had been thrown out of train ing after running up to four years old; then she had five or six foals, and was subse quently put to steeple-chasing. I do not be lieve, either, that moderate work hurts foal ing mares. I have seen them do great per formances when tolerably far gone. I saw Neolie, the dam afterwards of Don Carlos, win the great four-mile race at Paris, late in October, after a tremendous struggle, and she foaled early in the following April. It could not have hurt her constitution, for she has produced some good animals, and I believe she is alive now." Some of the very best brood mares have had foals when quite quite young, and the failure of some of the best performers, when put to breeding, may have arisen from the lateness of the time they commmnced the duty of maternity, al though it has been generally ascribed to hard training and severe races they have run.-Rural World. ..Trtc- --- From the Michigan Farmer, one of the best posted lournals in the United States we quote the following: The wool market is beginninf to be re ferred to pretty generally ill the country, and is about tile only subject that is talked about. We have seen a good many sheep washed preparatory to shearing, and there are i good many already shorn. As yet we have heard of no sales and no offers, and it is generally thought that the market will drag a good deal and clips be slow to move, as the prices will be lower than many farm ers will care about accepting with the expe rience of the past year before them. The total amount of wool sold in Boston for the past week wa.s nearly a million and a half pounds, almost all being domestic. MIot.t of the dealers are closing out their stock preparatory to the reception of the new clil , and the m;anufactlurers have take:n the opportunity to stock up. Most of the sales were California, Oregon, Texas and Territorial wools, ranging from 19 for hall clip to 25Th for the last spring clips. We note that scoured Calltornia sold at 45 to 47k. All sales of Australian and Cape wools were on private terms. The latest advices from the London sales by telegraph, indicate that at better feeling had set in, and there were no reports of any purchase by American buyers, as the de cline of ten per cent. on wool in the Uinited States and the rise in gold and higher rates of exchaunge had about equalized the dte cline ill the prices at London. We think the general aspect of the atflirs in the wool trade iF more encouraging., and gives prom ise of 0tirtiness at least. The clip of this year will not be any less th;lan that of last year, and with the natural i:lcr+ase of sheep in the Western and Pacific States, we must look for some illnrease, and the large mass of it will come hrotm that source. The increase in this State, Ohio and Pennsylvania, and the States cast of the SMississippi a:d north of the Ohio will prove to be light and moderate. There have beenl large numbers of sheep fed in this State tht plast year, Lut thty are mostly sold witl: their wool on and have already gone, an I hence our wool clip will be omp uosed large ly ot the standard flocks and the general av erage of supply of the past five years. ADVANTAGE OF GOOD STOCK. Uncle Story says., in the A,ner ican Stock jourinal, that with all the labor and enter prise of breeders of live stock to spread:l in formation throughout the country in rela tion to the best breeds of stock, there are still nmany farmers who keep on breeding scrubs. It is to such flrmers as do this that I wish to address my remarks in this arti cle. Look around yon and see who are the most successful. It is the farmer or stock raiser that takes the best care of his stock and selects the best sires-then when he gets good blood and gives it Puch attention as all stock should have, lie will be well paid for the money invested and labor bestowed. Breed to good animals that are well bred, be they cattle, horses, sheep or swine-and you can by this means improve your coin mon stock. A few dollars spent for a good bull, boar or ram, will prove to be money well invested. Often the ordiinary farmer cannot afford to buy thoroughbred stocl at fancy prices, but all farmers and stock raisers can afford to patronlize their more fortunate neighbors, who can afford to have thoroughbreds by paying liberally for the services of their bulls, boars or rams. Most farmers have one or more extra grade cows, ewes or sows. that they could take sonic distance to be served by a thoroughbred, and thus materially improve their stock. There is no stock on the farm that pays as well and can be improved and increased in numbers as fast as the hog. Buy a boar of some improved stock and breed your common sows to him. Next spring you will have finue pigs that will make you from one hundred and fifty to two hundred and fifty pounds apiece at killing time next fall. You cannot do this with '' laud pikes" or " subsoilers"-you must have good blood. Poland-Chinas are quick growers, and small eaters to the amount of flesh laid on in a short time. Yorkshire mixed with Chester White makes an excellent crossto improve common sows. Overgrown hogs :lo not pay. There is not a single advan tage in having hogs above the medium size. There never was a monster hog that did not make the man who fed and raised it, pay well for each pound it weighed. The most salable porkers, therefore, and those that will make the most profitable return for the amount of food consumed, are spring pigs fattened the same fall. With care and attention, almost any of the improved breeds can be made to weigh from one hundred and fifty to two hundred and fifty pounds at nine months old. I have written more particularly on the hog in this article, but you can also look out for good bulls and ratus. Try a thorough bred boar, and be convinced that it pays to have one to breed from. Your neighbor will patronize you, and your stock of hogs will be so im.proved that you will wonder why you did not try the experiment long before. I hope the hints hastily thrown out in this article may be the meanus of some one trying to improve their stock of hogs at last. Stock rightly managed will be attended with success, but to make it successful, good stock is absolutely necessary. HOGS ON THE FARM. The following valuable suggestions by the California Agriculturi; t and Artisan to the farmers of Pacific Slope, would apply well to the farmers of Montana: Every year tile imlportance of raising our own perk becomes more apparent on this coast. Our farmers find that there is policy as well as profit in raising pork upon the thrm. Alfailtf lield.d make the best kind of hog pastiures at any seasont of the year. Grail fields are easily harvested by hogs, and the stubble fields are gicaud by them. Oil manlly flrms, p)articularly where dairy ing and grain-growing are carried on to gether, tile cost of raising a few hogs each y( ar is nothing, as tllhey get their living up on what would otherwise go to waste. But it pays to feed hogs well; to keep them in good growing order froln their birth till tl:cy are ready for the butcher. The hog should be looked upon as a necessary part of every good farmer's stock. And while hle saves what wouId( othlerise .ro to w.aste, lie should also be provided for in times when there is no waste feed. A ljew see tidrls of moveable fence will allow any graLi ..rower to pasture hiog upon the growing crop? in seetiollS, as oll-vellienco llay Msug lest. In this way the expense of leeping whhere often pastura'e is not obtaiablle, will be greatiy lesseucl. No good farmer can atlord to neglect the matter of providing pastuirage in this. or in some other economi cal manner. While swine in the great pork producing States are dying off with the hog cholera, the herds here are are remarkably free from all diseases. We can produce healthier n(d better pork on this coast than in any other section of the United States. Farm ers who feel the effect of hard times should think upon this subject, and by taking ad vantage of every sure means of profit turn their attention to all branches of farming that will pay and not neglect so profitable a resource as the growing and fattening of swine to supply our home demand. T HE DAIRY. CURDS IN BUTTERMILK. We have the following upon this subject from C. G. 'T., in Country Gentlcnma.n : On page 283, Mlrs. 'T M. P. complains of laving " cheesy particles" remaining in the buttermilk after taking out the butter. The explanation there given and enclosed within the brackets is entirely difierent from my experience. The writer says these white cheesy specks are usually attributed to keep ing the cream in too warm a place after it is skimmed and before it is put into the churn." These white cheesy specks, that are too often found in buttermilk and more or less in the butter, are not particles of curd in any sense, nor are they the results of acidity. They are not hardened curdled milk, nor curd becoming so hard as not to be broken by the process of churning. Nei ther are they disposed of or hindered from appearing by " keeping the cream perfectly cool" " after skinmning and before churn ing," as there stated. After cream is ,kimmed, quantities of the milk taken off with the cream will settle to the bottom, and if allowed to remain too long before churning become more or less sour. Whey and very soft curd will be the result at the bottom. The cream will float or rise to the top, as it is lighter than the watery parts. But in no case will the curd become so hard as to resist the churning process. This sour milk at the bottom of the cream wrill soon seriously atlhect the purity of the cream ; thus the necessity of churning often. My experience has ever been that these white specks or flecks are only caused by too much dry air passing over the surface of the cream while in the pans before skim ming. Where a current of dry air from doors or windows in the milk room passes rapidly over the cream, it becomes smooth, leathery, and more or less hard all over tihe entire surface, and particularly so next to the pan. The milk will evaporate some, thus leaving the cream that first forms higher on the side of the pans than that farther trom it. It is thus that particles on the outer border become so hard and so dry that the churn dash will not crush them ful ly. Where the milk pans are set in a room near the stove, as is often the case in spring and fill, the air also becomes too dry, and this dry, heated air causes a crust to form more rapidly over the cream directly from out of doors. It is of the case that many of these flecks will wash out of the fresh but ter, as they are harder than the butter, and willseparate more or less from it. But all cannot be disposed of in that way. The la d!e will press too rmally of them into the butter, to remain there. These specks are iore unpleasaut to the eye than to the taste as they are nothing more or less than very hard dried cream. To prevent this occurrence, the milk should not be set where it is exposed to a current of dry air, nor in a room where the air is kept too dry by the heat of the stove. Many who keep only a few cows may not have just the right place and the right air for the milk. The cream should, before churning, pass through a fine colander or wire strainer. In this way all dry, hard cream is crushed and made tine and uni form. LIVE STOCK DIRECTORY E\ N ETT & UOODAL; ImpNorteL rsI ar 1rcders of Ilre-bloo(1 COTSWOLD S ~i tP Are ]low Wp'QIparedl to supplv the "ool.g' o the Territory with pu'e-hlood) of either er] s1hec tIafinvited. 1'. 0. add irelss: C jeIi1 BI3 E1 ISIIIRtE 11 005. I c~laiml to hIaive this celebrate d breed ie all purity. Iigs Wetll s eleed in pairs or trioa :skin, at low figUrcs. T Colt Sprint tanceh, three miles ott of 'l JLIES MA LD)EN, r,1EEiER)I OF Percherou--1\ornlan oIr9e , YOUNG STOCK FOI SALE. Correspondclcco stolicited. AddIress, lnt, 15eaivorhead ('oauty, Montauna. _- ý' (1 IV. COOK & BU)., iM1POR'I'EItS ANI) B RtE1:Dlf op Thoroughbred Cotswol(I S11ee Offer for sale a few choice thoroughlred ran and have also some fine grade.-o1ee-half Td three-f.ourthso Iboods. L' otofllc address, (·i Itaker, 1iM ntuinui. ST' AR of the WET Will stand at Trepp Bros.' Ranch,;on Ri.re. Season commences May 1, and ends July 1i. illars fromn a distance pastured free and taken Care.fo but all accidents and (scapes, at owner's risk. Jill must he settlIed at time of ,ervice with cash, orl no te due on the first of September, wtilhlyerca interest from that date. T i'nMs, $1i.00 Fon THE SEA%. Primrose, The well-proved Stallion, will make the sae the same place and at the same ternls. 2-23-6w MARTIN TREPP, Superinlendet. JOHN MORGA , This celebrated Stallion will stand during the. curring season at Diamond City and Rader's Rach, His time will be: Sunday, Monday andhTean , at l)ianmond City. Thursday, Friday and .itulasf, at Rader's Ranch. lie will serve Mares at the followkig TERM: SINGLE LEAP, $10.00. SEASgO~$2OA Money due at close of season. JOSIAh LAItE1. STALLIONS AT. Willowburn Ranch, SEASON OF 18T1. LOUIS PHIIIIPP PERCHERON-NORIMAN. Dapple grey. ten years old, 1I hands hi .l. 1,600 lbs. and a horse of fine form fallu w' action. imported from Perche, Frac%, a Will serve at $40 the season. MIN O, - 7-8 PERCIIERO ORMN~ Dapple grey, five years old, 1( 1-2 bUnd b and weighs 1,700 lbs. Will surve a. iqthe Pedigree: Sired by St. Iaur(nt (4, (4 z from France in 1870; I)Daue lb Napoleon i imported from France i 18C67. G.ula . 1 b8. 1 0.. poleon (281), imported tfom Fraelite 1 6,' D. by imported Flan1uAtr. Rob Roy, Bright lay, four. -arrs old, 151-2 -an . weighs aLout 1,3t0 S l~ . Sired .,ill c dam the a Oregon Ianare.. aeaaOn. follrs owing sp`N6-aW. A.~l bf..ll .n Iatm folIowing-seatst . 411 bill's a7«3 1usottl ad4 time of serviea or beforet the lr. lltk " fI l Good ,astur5f furni.e.e at $ 12Ur ,.s.# taken of stoAd; but all ereidEu 2s - owner's risk. 1 . Season com.eQlCCes Jy ast anhd ln8 d Ala( . Youngsterct4. be seen at my rancia seet.,u of the princsal stock-growers infthi country, are a sufficient guarantce of the of these stsns.> Aa. Horses and youngsters for sale. For particu~ rs addrdessiJAMES iA 20enm Watson, Beaveh1e.# ' "