with the
water, which in a very few years completely fills them up.
The loam occurs in spots throughout the whole county,
and next to the rock soils of the eastern division is perhaps the most
useful.
The clay is mostly in the eastern side, in the
neighbourhood of the Cree and Wigtown Bay, though small portions are to
be found throughout the whole county. This is now looked on as being the
very worst soil an arable farm can consist of, as there is scarcely a
possibility of growing green crop on it, which is now so indispensable.
Improved moss now covers a good portion; and though
expensive to break up at first, in most instances is now
a very useful soil. The black-top is mostly reclaimed from moor, and in
many instances, where it has a clay subsoil, has proved very productive,
more especially for oats and turnips. Grasses and clovers are apt, in a
hard frosty winter, to be cut out of root.
Owing to the position of the county the climate is
very mild and moist. This mildness is accounted for by it having so much
sea-board, and the sea surrounding it being in direct connection with
the Gulf Stream; indeed such an effect has this on the western side,
that when snow-storms and frost prevail throughout the rest of the
country, little is known of them save what may be seen in the daily
papers. So much has this been the case that turnips are, or till within
these few years were, scarcely ever stored to any extent, but the
winters of 1878-79 and 1880-81 being so severe, that necessary work has
been much more attended to. The rainfall is also much greater than on
the east side of Scotland, as the subjoined will show, being the
rainfall for twelve months at each place,—East Linton 24.76, Dundee
31.90, Ardwell 39.40. The rainfall at Ardwell has been kindly
supplied by M. J. Stewart, Esq.
Owing to this moisture at all times of the year, but
more particularly in autumn, great difficulty is often experienced in
getting grain harvested in good condition, especially in the later
districts of the county. Heavy dews also often prevent a beginning of
operations for two or three hours in the morning.
The frequent great rainfall in summer is against the
proper filling and ripening of wheat and barley, the latter being often
of a very high colour; so much is this the case that latterly both these
cereals have in a great many cases given way to oats, which suit better
the moist climate. The prevailing winds are from the south, south-west,
west, and north-west; the trees on the west coast, where they do grow,
showing this very forcibly, being sloped up from the west side as if
annually dressed by a pruning knife, this being the effect of the spray
carried by the wind from the sea.
Retrospective State of Agriculture.
Wigtownshire being so far from the great centres of
industry, was for long more backward in its agriculture than the
counties more favourably situated in regard to markets. From the middle
to the end of last century prices were very low for agricultural
produce. Very low rents were paid in kind, wages also were very low; but
low as both these were, the farmers had great difficulty in meeting
their engagements.
About the beginning of this century an impetus was
given to agriculture owing to the French war, prices of produce being
very much enhanced. Money became more plentiful, and payments were now
made in money instead of in kind, as formerly.
But again, on the peace in 1815, a period of great
depression followed, and improvements which had been begun were not
carried out, and no new ones begun. But coming to the period with which
we have more immediately to deal, within the last twenty or thirty
years, very great improvements have been made.
Land which was thought to be irreclaimable bog or
moss is now bearing crops of all descriptions; and hillsides which were
covered with whins, rushes, or heather, are now covered with flocks and
herds. Dairy farming, which was introduced to the Rhins about the
beginning of the present century, has done much to cause an influx of
money, as the climate seems specially adapted for the manufacture of
cheese; and lands which, even though improved, might not be capable of
making any quantity of beef or mutton, carry a great number of cows,
which produce almost as much and as good cheese as they will do on the
better class of soils. Were it not for this fact, a great proportion of
the Rhins would still be as nature left it.
The eastern division of the county, being much more
fertile, was improved before the Rhins. It had been in a great measure
drained, fenced, and housed previous to much being done in this way in
the Rhins, though a great deal has been improved within the last
twenty-five years, as may be known by the large amount of money which
has been expended on the following estates.
On the Galloway estates under the management of Mr
James Drew, there has been spent by the landlord from 1st November 1867
to 31st December 1882, the large sum of £70,719, 4s. 6d.
The late Sir John M'Taggart, who had got Ardwell
estates in a bad plight, stone-drained, fenced, and housed them more
than thirty years ago; so that within the scope of this report less has
been required to be spent than on some of the others, on which less had
been done, up to this time.
On the Earl of Stair's estates, managed by Mr T. C.
Greig, perhaps as much has been spent within the last twenty-five years
as on almost any estate in Scotland. Thousands of acres have been
drained, fences put up, with stones where available, and in others sunk
fences with hedges, or hedges on the flat,— these hedges being kept in
order by the proprietor—roads made, and farm buildings erected, to the
amount of £260,000. These improvements have not been carried out in any
special part of the estate, but over the whole generally. On one farm
alone on this estate, within the last fourteen years, the landlord has
spent between £5000 and £6000. The steading has been mostly rebuilt, the
whole drained, and stone fences put up; besides this, the tenant has
spent a very large sum himself.
The late Colonel M'Douall of Logan did a great many
improvements in Kirkmaiden. He kept his home farm of Logan mains in his
own hand, which was ably superintended by Mr Jamieson, now tenant of
High Curghie; and on it, under his management, a great quantity of moss
was reclaimed. But not content with this, he also took up the farms of
Inshanks and Garrochtrie, which were both drained, fenced, and housed,
and made ready for tenants to step into. Both were let to tenants after
being thoroughly improved; and each kept about one hundred cows. Besides
these, almost every farm on Logan estate has been more or less improved.
One thing the late colonel wished to see was all his tenants having good
dairy accommodation, he being a great enthusiast in cheese making. He no
doubt saw clearly that this was to be the sheet anchor of arable farming
in the Rhins.
Mr David Frederick, tenant of two or three large
farms on Ardwell estate, purchased, some eighteen years ago, the farm of
Gass in the parish of Newluce, containing about 1000 acres, the greater
portion of which was moorland; of this he has reclaimed about 300 acres
at a cost of about £10,000. He first drained, then ploughed and sowed
with oats, then green cropped, manuring and liming very heavily, eating
the green crop on the ground, with large supplies of cake, then sowed
down without a crop.
He has during this last year sowed between 60 and 70
acres with Timothy, from which he expects to cut annually 4 to 5 tons of
hay per acre. Though only sown in spring, he has this year cut from it 1
ton per acre. He has a steading almost finished which will hold over one
hundred head of cattle. It is used at present as a feeder to his dairy
farms; the necessary queys for keeping up the stock being grazed on it,
and cross bred lambs reared on it which are fed off on his dairy farms.
About 60 acres Scots of moss on the farms held by the
writer and his father have been reclaimed within the last thirty years.
The moss is very little above sea level, consequently a natural waterway
or burn which runs through part of this moss, and enters the sea about 2
miles from it, had to be deepened; and has now to be kept regularly
scoured in order to give an outlet for the drains. An open cut has been
made about 10 to 12 feet deep, at an acute angle to the burn, in order
to run as nearly through the centre of the moss as possible; and
parallel to this main drains have been cut at 18 feet distance, with
openings at intervals into the main cut, into which the furrow drains
are run. The main drains are laid with 4 to 6 inch horse-shoe tiles on
slate or tile soles; the furrow drains with 3 inch horseshoe tiles with
similar soles. Part of this improvement was done by the proprietor, Mr
Maitland of Balgreggan, the tenants paying interest. The other part, the
tenant did the workmanship and the landlord supplied the tiles. The cost
per Scotch acre of this operation was about £6.
Where the fall of the moss allowed, these drains were
cut 4 feet deep; but in some cases the moss had been cut too deep to
allow of this, the drains thus requiring to be cut at less depth in
those places. The moss gradually subsided after the first draining, so
that the first made drains had got to within less than 2 feet of the
surface; but, by deepening the burn and main cut, almost the whole has
been redrained to its original depth. The method pursued after draining
was to plough as lightly as possible and get harrowed, plough again and
harrow; and, if there was time to spare, to give a heavy top dressing of
gravel or till, a good dose, about four to five tons of lime per acre,
then plant potatoes on dung for two or three years in succession, after
which oats and potatoes were taken alternately. This moss is now wrought
under the regular six course rotation. It grows oats, potatoes, yellow
turnips, cabbage, and mangold, and lies the usual three years in pasture
grass. About 100 acres in the parish of Inch, known as Auchrochar moss,
was reclaimed some years ago by the Earl of Stair; in this case a drain
had to be built a good part of the way from the sea, as it ran through
running sand, and could not have been otherwise kept open. This moss was
wrought similarly to the one above mentioned, and is now also growing
the above mentioned crops.
A moss at Galdenoch, Leswalt, of about 100 acres,
owned by Sir Andrew Agnew, has also been improved; but it is worse to
keep dry than the others, a hard band intervening between the moss and a
sandy subsoil. This moss is now all laid down in pasture, after
undergoing somewhat similar treatment to the others. Owing to the great
difficulty experienced in keeping it dry crops are not easily raised,
nor when raised can they be easily taken off; as, when that times
arrives, the wet season has set in. About 20 acres of this moss have
been sown out, within the last two years, with grass and clovers after
potatoes heavily manured and limed without a white crop, which has
enabled it to keep more than double quantity of stock as yet. These are
only a few examples of what has been done in Moss-land ; there being
hundreds of acres throughout the district on different estates which
have undergone similar improvement.
The rotations now practised are the five, six, and
seven course system, viz., (1) oats, (2) green crop, (3) wheat, barley,
or oats, and then two, three, or four years grass; in some cases the
first year mown, but not in dairy districts. The most general course is
the six; as it is found by so dividing the farm that the same quantity
of stock can be supported during winter as is kept in summer. This is a
great consideration, as Wigtownshire is essentially a stock county;
besides it was found when the five course was pursued that turnips could
not be successfully cultivated, the frequent cropping causing a great
amount of finger and toe. It is only on a few farms of larger size that
the seven course is followed; but where it can be done, the turnips and
white crops both succeed better.
Board of Trade Returns for Wigtownshire.
Oats are sown on the lea break, which has been
ploughed during winter and after green crop. They are begun to be sown
about the 1st of March, and from that time all through that month and
the month of April, some being sown as late as the 1st of May where
sheep have been feeding on turnips. In a great many cases now where
there is moss or very heavy loam, it is the practice to get the turnips
lifted or eaten off before the 1st of February, in order to get the oats
ploughed in at that time. Where this is done it is found that the crop
is not so liable to lodge.
If the fodder could be dispensed with, sowing out
without a crop in such soils would be much more generally resorted to.
It is found that better quality of grain can be grown
from early sowing, though a greater bulk of straw and more grain can
often be got by sowing later. The first week of April is the time, if
the weather be suitable, when most oats are sown. Sowing by hand used to
be the only method; but within the last twelve or fourteen years
drilling machines have come very much into use. Where a proper tilth can
be got the drill makes a good job, but a great many are again sowing the
lea land broadcast, as it is found very difficult to procure a
sufficient tilth for the drill; but after green crop, where this can be
easily got, the machine is very widely used. The quantity of seed sown
broadcast is generally about 6 bushels per Scotch acre, and when the
drill is used from 3 to 4½ bushels,
according to the quality of the soil.
A great many different varieties are sown, each
farmer having his favourite. Potato oats deservedly stand high in the
estimation of many. Where the soil is fair and in good condition no oat
that has been tried can equal it for yield of grain. A great many dairy
farmers do not sow it on account of the smaller quantity of the straw,
this being a great consideration where a large dairy stock is kept.
Potato has also been found to yield better from bogs that are apt to
lodge than most other varieties, one cause of this is that it can be cut
greener, and while there is more sap in the straw; consequently it is
not so apt to be flatly laid, and is easier lifted, and the grain better
preserved; of course a great assistance to this is the early sowing
spoken of. The weight per bushel of this variety is from 40 to 45 lbs.
Sandy is a favourite in the more exposed and poorer
soils, and also for growing after green crop. It grows more straw, and
is not so liable to shake as potato; but the yield of grain is much
less. So much is this the case that we have heard a farmer,, who has
kept a very accurate account state, that had he grown Sandy oats, he
could not have held his farm. It is a greater favourite with millers
than potato, as it is very thin in the hull; it weighs from 39 to 43
lbs. per bushel. Another oat that has been widely sown lately and is
highly spoken of is Hamilton. It is more like potato than Sandy, has a
stiff short straw, and grows a white plump sample; it is said to be good
for heavy land, not being apt to lodge.
Early Angus, Longfellow, Birley, Canadian, and black
oats used to be pretty much sown; but now not to any extent.
The seed requires frequent changes, as if grown too
long on one class of soil it deteriorates in both quantity and quality.
The writer has found seed from Forfarshire to make a good change. A good
deal of seed is brought in annually from the Lothians, which succeeds
admirably.
The average yield is rather difficult to get at, in
some districts it will be as high as 66 bushels per Scotch acre, and on
some farms even higher, while in others from 30 to 42 bushels is the
average; but we should say, take the county as a whole, from 42 to 46
bushels will be pretty near the average. We append the average of one
farm of 350 acres for the last twenty-five years.
Wheat—The acreage of this cereal is now very much
reduced In the county. It is grown on the strong soils in the eastern
division after a fallow, and on some of the earlier and lighter soils
after turnips; the reason of it being grown on these latter is in a
great measure owing to the greater quantity of fodder which it produces,
oats or barley on these soils growing very short straw, and quantity
rather than quality of this is sought. On the heavier soils fair crops
are grown, averaging in good years 40 to 45 bushels per acre, but on the
lighter soils from 22 to 33 bushels per Scotch acre may be taken as a
fair average, this with wheat at from 4s. 6d. to 5s. per bushel and the
risk of even less produce and a smaller price in a moist season is not
very encouraging for the growth of this cereal. The usual times of
sowing are, after fallow, on the heavier soils, in September or October,
and on the lighter soils after green crop during the whole winter, when
the weather is suitable as late as the middle of March, the quantities
sown varying from 3 bushels to 4 bushels per Scotch acre. The varieties
are red square head which is perhaps the heaviest cropper, but is not
considered so good for a wet season, Archer's prolific, Hunter's white,
and Uxbridge white, a little awny. Wheat is also sown later in spring on
some farms; this on the heavier class of black-topped soil often yields
a good crop of from 40 to 50 bushels per Scotch acre.
Barley.—This cereal is now more sown within the
last ten years; it is occasionally taken after lea, but principally
after green crop on the more friable class of soils. As previously
mentioned, owing to the moistness of the climate, barley cannot be grown
the bright clear colour so greatly prized. It is now grown by a great
many for feeding purposes. Most farmers who have their threshing mills
driven by steam or water-power having a grist mill attached; so that if
grain is cheap, or damaged in any way, they can break it and use it for
feeding stock; a great quantity of the barley grown in the district
being utilized in this way. It will yield from 32 to 52 bushels per
Scotch acre; the quantity sown varies from 3 to 4½
bushels per Scotch acre. The varieties sown are Chevalier and common
Scotch barley. It is generally sown on a newly ploughed or moist furrow,
as it requires a good deal of moisture to cause it to germinate
properly.
Beans are not much grown except on the clay lands
along the Cree.
Reaping Machines.
Reaping machines are now almost universally used for
cutting down the grain. A great many varieties of these useful
implements are in use, each farmer having his favourite maker. Some
prefer a side delivery, some a back delivery, but the great majority
work still with the manual delivery; the reason for this being that
there is less machinery; consequently the draught is lighter and there
is less chance of breakage, and a boy extra drives the horses. Each
machine will take, when cutting one way in an ordinary crop, from seven
to nine people to attend it according as they happen to be men or women.
In this way from 5 to 6 Scotch acres can be cut each day. In some cases
the machine is sent round the field, or a cut made through the standing
grain, the machine cutting up one side and down another. From 8 to 10
acres may be cut, but this can only be managed in a standing crop and in
moderate weather; the usual practice on large farms being for two
machines to cut one way, the one following the other. This suits best on
most farms, as there is very often some part of the field laid, and care
is taken to cut as fair against the lay of the grain as possible.
The self-binder has not yet found its way into
Wigtownshire; but we know of one farmer (Mr Chalmers, Freugh) who had
one ordered for this season, but owing to press of work the maker could
not supply him in time; we believe that he will have it ready for work
before next harvest. The grain is all bound up after the machines and
set up in stooks from six to ten sheaves. It is then allowed to sit till
ready for stacking, which in some harvests, such as the late one has
been, is rather' a precarious operation. If the weather be suitable
eight to twelve days may be sufficient; but, sometimes three to five
weeks may elapse before anything can be done. Some prefer stacking in
the field, either in round or oblong stacks, and carting home for
threshing during winter. This has one or two points to recommend it. The
grain is not all at one place, and in case of fire less damage is likely
to be done; it also can be more quickly stacked in unsettled weather. On
the other hand, it is not generally so neatly put up and therefore not
as safe, besides being often to cart long distances during bad weather
in winter time to the steading. The greater part is, however, carted to
the stackyard, where a seat has generally been specially prepared for
each stack, the prevailing shape of which is round; round stacks are
much easier finished, and present a neater appearance when finished.
During the damp weather in harvest thatch is made,
and when time allows straw ropes are also made; but should the harvest
prove dry, time is not taken for the latter process, " coir yarn" being
almost universally used for roping.
Horse threshing mills used to be very common; but
they are gradually being displaced by steam where water power is not
available. In some cases no mill is put up at all, and, instead of a
barn and straw house being built, merely a large straw house is put up,
and the whole threshing done by the travelling steam threshing machines.
These machines either belong to a joint stock company or private
individuals, and are drawn and driven by a traction engine; they have
also straw elevators attached, which greatly reduce the labour of
stacking the straw and where the large straw houses are, there is a hole
in the roof through which the elevators drop the straw into the centre
of the house. The charge for threshing with these mills is 4s. per hour
with 15s. for each shift, or 4s. 6d. per hour and no charge for
shifting. This latter is very suitable for smaller farms where there are
only a few hours' threshing at one time. The dividend paid by these
mills when in the hands of companies varies from 7 to 15 per cent.
As previously mentioned, a good deal of the inferior
grain is now used for stock feeding, being first passed through the
grist mill. The better class of grain goes to Glasgow, Carlisle, and
Liverpool, chiefly passing through the hands of local dealers.
Green Crops.
We now come to the principal crop of the rotation,
viz., the green crop, the preparation for which is begun immediately
after harvest. In the lighter soils in the Rhins, scarifying is at once
proceeded with. This is done either with the double furrow plough as
lightly as possible, drawn by two or three horses (we saw a three-furrow
scarifier for two horses, but have not yet seen it work), or the
ordinary four horse grubber, with specially prepared tines. Where the
grubber is used, the ground is usually gone over twice, the second
grubbing being at right angles to the first. This operation has to be
performed as lightly as possible, not more than two or three inches in
depth, as if done deeper it cannot be got so well harrowed, and in this
lies the whole success of the operation. As soon as the grubber or
plough has finished and the soil is thoroughly dry, the heavy iron
harrows, usually drawn by three horses, are passed over the ground two
or three times, a lighter set of harrows following, and passing twice
over it, often finished by one or two strokes of the chain harrow. The
ground is then drawn off into 15 or 18 feet ridges, and dung carted out
and spread; when the whole is ploughed down with a good deep furrow. In
other cases the dung is carted on to the stubble and ploughed down; and
in others the stubble is ploughed and the dung applied in the drill, or
on the removal of the green crop, and preceding the following white
crop. The application of dung in the drill is being more resorted to,
as it is found, though there is a good saving of labour in spring by
applying it in autumn, that there is less loss of the soluble
constituents in our porous subsoil by applying it nearer the time of
sowing the seed. Where dung is applied in drills it is the usual
practice to cart it into the field during frosty weather and put it up
in square heaps, drawing the horse and cart over it, thus preventing
fermentation and consequent waste. The land, after being ploughed deeply
in autumn, is allowed to lie in the furrow till dry weather suitable for
harrowing in the spring ; when two or three strokes of the heavy iron
harrow makes it ready for the grubber, which is generally passed through
at right angles to the autumn furrow ; and where scarifying has been
done this is generally sufficient to prepare the land for turnips or
potatoes. Where carrots are grown a cross ploughing generally precedes
the spring grubbing. Less couch is now gathered from the surface; as,
where any growth of such or other grasses natural to the soil takes
place, it is generally pretty well deadened by the autumn work; and if
any should turn up in spring, it is put into the drills and covered with
the manure, though in some cases gathering is still resorted to.
Potatoes.—Potatoes for the early market are the
first green crop which needs to be planted; a good many acres are now
planted on the lighter lands in the Rhins for the early Glasgow market.
Planting begins as early in February as the weather will allow. The
drills are drawn about 24 inches apart, a good dressing of dung applied
with 8 to 12 cwts. of the best Peruvian guano, or some specially
prepared potato manures, the potatoes being planted at intervals of
about 8 inches; the whole is then covered by the drill plough. The
drills are afterwards harrowed down with bow-shaped harrows which fit on
to the drills, and the drill plough is again put through them—this
operation being performed twice before the potatoes make their
appearance above ground—to keep down weeds and freshen the surface of
the soil. After they are fairly up, drill harrows and grubbers are kept
going to keep down the weeds between the drills, and hand-weeding is
done between the sets ; when ready for earthing up, this is not done so
deeply as with the later varieties, it being the great object during the
dry months to catch as much moisture as possible by having the drill
rather broad than sharp on the top. The mode of sale is usually by the
acre, from £17 to £30 per imperial acre being got for them according to
the earliness and kind of potato used. The buyer usually lifts the
crop—an operation which is generally begun about the beginning of July,
and is done by hand-digging. The favourite for the last two years has
been the Climax. It is said to come from ten days to a fortnight earlier
than most other varieties, and has a nice white dry flesh. Another which
treads closely on the Climax is Goodrich's, which is only a very little
later, and of equal quality. There are also Snowflakes, Redbog, Regent,
Pink Eye, and endless other varieties, each variety having some special
recommendation.
Rape is taken after the removal of this early crop,
and makes capital autumn food for sheep, besides keeping the land in
better condition, as it is no time without a crop; thus taking up the
nitrates which are continually forming in the soil, and which in our
porous subsoil would be otherwise likely washed away.
For later planting, the Champion and Magnum Bonum
have now all but displaced all other varieties, and deservedly so; as
they are both heavier croppers and much less liable to disease.
These later varieties are not planted to any great
extent, save in mosses or other softish land, where turnips do not bulb
so well. They are planted about the middle of April, and are ready for
lifting about the middle of October; which operation is done in many
cases by the potato digger.
Cabbages.—Cabbages are now grown to some extent
on the heavier class of loams and mosses, and are found very useful for
autumn food for lambs and shearlings, besides being the best autumn food
for milk cows. They will, where a good crop, feed twice as much as a
fair crop of turnips. The land is either dunged in autumn or the dung
applied in the drills in spring; being a gross feeder, they cannot be
overdone with manure. Being naturally a sea side plant, seaweed is very
beneficial, but where this cannot be got common salt should be applied
at the rate of about 3 to 4 cwts. per acre. The drills should not be
less than 30 inches apart, and the cabbages also 30 inches apart in the
drills, to ensure a good crop of the Drumhead variety, with which we are
most accustomed. After the manure has been applied in the drill-about 40
carts of dung and 8 to 12 cwts. of other manures per Scotch acre—the
drills are covered up, and the chain or bow harrow run over the drills,
which makes the process of dibbling •easier, two or three boys or girls
being employed to lay the plants at the requisite distances on the top
of the drill. Those who are entrusted with the dibbling follow, taking
care not to double the root of the plant when placing it in the hole,
and pressing the point of the dibble down beside the root of the plant
on the outside of the hole, in order to give it a firm hold. After this
process all that is done is to run the drill grubbers and harrows
through, with hand-hoeing, to keep the weeds down, finally running the
soil up to near the necks of the cabbages. These, when planted early in
April (a damp time being always chosen for the operation), are ready for
use in the middle of September. The seed from which the plants are grown
is sown in August, and the plants allowed to grow through the winter,
being taken up in spring as required.
Carrots.—Carrots are now pretty
extensively grown on the
sandy soils, and, where not destroyed by wire-worm, have proved a
very remunerative crop. The land intended for carrots is generally cross
ploughed from the autumn furrow, grabbed till it is very fine and
thoroughly cleaned, great care being taken not to have any of those
operations done while the soil is the least damp; because, should there
be the slightest tendency to clogginess, the carrots are almost certain
to worm. The drills are drawn about 28 inches apart, and about 30 to 40
carts of well rotted dung applied with 12 to 16 cwts. of guano and bone
meal, or other manures. The drills are then well and deeply covered,
sowing being done by a machine which deposits two rows of seed about 6
inches apart on the one drill. They are generally sown as early in April
as the weather will permit. Great care requires to be taken about the
seed; as seed from two or three different firms at the same price on the
same farm have been known to give a difference of £10 per imperial acre
in the crop. With the two rows on the drill great care requires to be
taken in the working, the drill grubbers and harrows requiring to be set
very close. Hand weeding and thinning are necessarily very slow; but
when the crop turns out well, it repays any extra outlay for working.
The total work by hand will cost about 30s. per imperial acre. The crop
is sometimes sold per ton, and sometimes per acre; when the latter is
done, from £24 to £34 per imperial acre is got, the average being about
£28. These carrots go chiefly to Glasgow, the finer to the bazaar for
culinary purposes, and the rougher for horse feeding. The usual time for
lifting is the end of October and beginning of November.
Mangolds.—Mangolds are also grown to some extent;
the soil is prepared similar to that for carrots. It is also manured
similarly, and the seed sown about the end of April at the rate of about
8 to 12 lbs. per Scotch acre. They have been very successfully
cultivated on light gravelly and sandy land on the sea shore by a very
liberal application of seaweed, and, sown on the same land year after
year, are still producing big crops of over 30 tons per Scotch acre.
They are taken up about the end of October or beginning of November, and
stored in pits with no other covering than a good spadeful of earth,
unless during frost, when some roughness is thrown over the pits to
prevent it penetrating. They are very useful for spring food, when the
season of turnips is past, but are more used for feeding cattle than
dairy cows, as it has been found difficult to make a fine quality of
cheese when mangolds are used.
Turnips and Swedes.—We now come to turnips and
swedes, which occupy the great proportion of the green crop break. The
soil is prepared as previously mentioned; and if no dung is to be
applied, a liberal supply of about 10 cwts. of bone meal, with 2 cwts.
Peruvian guano, and perhaps 3 or 4 cwts. of superphosphates, are applied
per acre in drills, which are drawn from 26 inches to 28 inches apart;
these manures, having been previously mixed on the floor of some house,
are applied by hand. Machines were used some time ago in a few cases,
but they have been almost wholly thrown aside and the hand again
resorted to. The drills having been covered, the turnip sowing machine,
sowing two drills each time, then passes over them, depositing the seed
with a very light covering at the rate of from 2½
lbs. to 4½ lbs. per Scotch acre. The sowing
begins with May and is continued on till the middle of June.
When the turnips are well brairded, a drill grubber
drawn by one or two horses is used; after which Dickson's patent double
drill harrow passes twice through them, immediately before thinning.
This operation is done by women and boys at 1s. per day, who when
superintended can do them at from 3s. 6d. to 5s. 6d. per Scotch acre,
according to the freeness of the soil. Others again give from
¾d. to 1d. per 100 yards. As soon as the
singling is done the whole are again gone over, all weeds are taken out,
and any double plants singled.
Drill harrows and grubbers are kept going the whole
summer, as long as horses can go amongst them without breaking the shaws.
Yellow turnips begin to be used about the end of September; some give
them to the cows with the tops, but it is considered by many to be a
great cause of abortion, and has therefore fallen greatly out of use,
turnips of all kinds being generally topped and tailed before being
used. Feeding cattle also get this variety at this time. Sheep are also
folded on them early in October. The average cannot very easily be got
at; but possibly from 18 to 28 tons per acre will cover the majority of
'crops. Swedes are ready for use by the middle of November; they are
then lifted as good weather will allow, and carted home or stored in
some convenient spot to be easily got at when wanted. Until within these
few years storing was not very generally adopted, but a few hard winters
have made farmers think it rather risky to be without at least a part
stored. Some put them up in pits about 3 yards wide on the ground,
tapering to a point at the top, then cover with straw or other dry
material. Where seaweed of a grassy nature can be got it suits
admirably; as, with the salt it contains, it keeps the outside turnips
as fresh and sappy as those in the centre of the pit. Others again put
them up in squares about 2 feet deep, and occupying as much ground as
may be suitable for the spot selected; this, when the sides are
protected by a good spadeful of earth, and the top covered well with
straw, we think a very safe plan, as then the frosty winds cannot get
blowing through the pits—and it is generally those which do the greatest
damage—while, the top being open, any fermentation that might take place
is likely to be prevented. A very favourite plan in Dumfriesshire, which
is now being practised in this county, is running the single furrow
plough deeply between every alternate drill, pulling the drill on each
side of the furrow, dropping them neatly into it tail downwards ; when
the plough comes up on the opposite side throwing the furrow well over
the bulbs, which are thus protected from anything save a very severe
frost, while the growth is stopped for a time. Turnips so stored are
turned out very fresh in spring ; and if taken up during dry weather,
very little mould sticks to the bulbs unless the ground be of a clayey
nature. The plough requires to be used for turning them out of the
furrow again; but otherwise, they just require "snedding" like turnips
in the ordinary way. Another and simpler method is to run the turnips up
in the drills where they grow, with the ordinary drill plough. By this
method the bulbs are not so well protected; and should the season turn
out mild, the tops grow on the whole winter, which reduces much the
feeding qualities of the bulbs. An extensive cattle and sheep feeder
informed us that by this method any turnips slightly diseased keep
better than by any of the others; though of all these plans tried by the
writer, the Dumfriesshire method gave the freshest bulbs in spring, the
cows doing better and relishing them more than those saved by the other
means. We have also the testimony of a large sheep feeder that hoggs eat
more and thrive better on turnips saved in this way. The cost may be a
little more, this operation costing about 5s. per acre; but when this
small charge is set against the saving of food, the wonder is that it is
not practised to a greater extent. The average yield of this, as of
other crops, cannot easily be got at, as we hear of over 50 tons per
imperial acre; whilst we have seen them as low as 6 tons. The average in
an ordinary season may be from 16 to 24 tons.
As we noticed at the beginning, green crops are
really the principal crop of the rotation; as it is often remarked if
they fail the succeeding white crop is not so good, and the grass
following is also inferior. This, in some districts where sheep feeding
is followed, can be accounted for by fewer turnips being there to be
eaten on the ground; but it also occurs in dairy districts, where no
sheep-feeding takes place; and this in our opinion can only arise from
the land, having little cover of crop, allowing couch and other weeds to
take the place of what ought to be profitable crops.
Grass under Rotation.
This crop occupies nearly one half of the arable land
of this county. The other crops are in a measure preparatory for this;
the land being cleaned and manured thoroughly, the grasses are sown out
with the white crop succeeding the green crop. The usual grasses sown
are perennial rye grass, from 1½ to 2 bushels,
Italian rye grass from 1/8| to ¾ of a bushel,
a mixture of 6 to 10 lbs. alsyke, cow-grass, white, red, and yellow
clovers, and in some cases Timothy and cocksfoot with fescues are added,
per Scotch acre. The operation is performed either by hand or by a
machine 15 to 18 feet in width, which distributes the seed by means of
brushes. "Where wheat has been sown, the seeds are not sown till the
wheat plant is strong enough to bear the heavy iron harrow, which is
passed over the young wheat as soon as the grasses are sown, being
succeeded in a few days by the land roller. Where barley or oats have
been sown, the grasses are generally sown immediately afterwards, some
rolling the surface before sowing then brushing the seed in with a brush
prepared for the purpose, others sowing on the newly harrowed ground,
and passing a lighter iron or wooden harrow over it, then rolling all
down together. Some again merely roll the grasses in on the newly
harrowed ground; but to this we object very strongly, after testing it,
as at least one third of the grasses never appeared. Even the lighter
soils are very much improved for grazing purposes by a judicious
application of lime, especially where a dairy stock is kept. The cow
carrying a calf for nine months in the year, besides giving milk for ten
months or so, reduces the phosphates so very much that unless the ground
is enriched by frequent applications of phosphatic manures, together
with lime, the pastures very soon deteriorate. We have also heard a
practical cheese maker remark, that while the farm he was making cheese
on was undergoing a course of liming, he made better cheese than after
liming was stopped.
Grass in the dairy districts is universally pastured
during the whole time it may lie ; while, where cattle and sheep feeding
is pursued, at least a part of the first year's grass is made into hay,
in order to have hay in spring for the feeding cattle, and the aftermath
of clover for harvesting lambs.
In the Rhins district there is not a great extent of
permanent pasture, the great bulk of it being in the lower district,
where there are some very fine parks on which many fine cattle are
grazed.
A great deal of what used to be meadow land is now
broken up and wrought as arable, but there are still a great many acres
devoted to this purpose. Where these are, haymaking generally begins
from the middle to the end of July. It used always to be mown by the
scythes, but the mowing machine has in most instances supplanted this
method, and we think deservedly so, as it comes at a time of year when
the horses are not very busy; and a mowing machine, when properly
driven, will cut down as much as six or seven ordinary men. When cut,
the hay is tedded, either by machine or hand, as soon as possible, drawn
into rows by the hay rake and lapcoled, and again as soon as possible
drawn together by a large rake or drag of American invention, and put
into ricks, in which it is allowed to sit till considered ready for
stacking, when it is generally put into stacks of an oblong shape. This
hay makes fine wintering for young cattle with a pound or two of cake
daily, and a plentiful supply of water. It is also very valuable for
dairy cows in spring, as a good portion of the cake or meal usually
given at this season can be dispensed with without loss of produce. In
some instances, where meadows have been broken up, they have been found
not to suit working in a rotation, owing to the quality of soil—grain
lodging and green crop going too much to shaw—and are again laid down to
meadow. We know of a farmer who has about 15 acres of this quality,
which has been wrought in rotation for over twenty years, which he is
now in the process of laying down. In the first place an oat crop was
taken, then a cabbage crop, half of which has just been eaten by sheep
getting § lb. of a mixture of linseed cake and Indian corn per day. It
is now proposed to plough, harrow, and roll the land previous to sowing
it out with Timothy, cocksfoot, and Italian rye grass, without a white
crop. Some similar quality of land in this district, sown with Timothy,
yields large crops of hay annually.
Galloway Cattle.
We take these first, they being the native cattle of
the district. Though the breeding of them is now almost confined to the
eastern division of the county, only a very few being now bred in the
western division, from fifteen to twenty years ago three or four herds
were kept in Kirkcolm; but they then gave place to the Ayrshire. The
Earl of Stair and one or two others have still a few select animals, but
in the eastern division great numbers are kept; among the principal
breeders being the Earl of Galloway, Mr Routledge, Elrig, and Mr
MWhinnie, Airyolland. These cattle have been long a favourite with
English graziers and Smithfield butchers. Great numbers used to be
bought up by graziers from Norfolk and Suffolk, where they were finished
for the Smithfield market. They are black in colour and hornless, and
are very hardy; having a great quantity of long silky hair, they are
able to lie outside and thrive during the winter, when less hardy cattle
could scarcely subsist. This latter quality, together with being
hornless, have made them great favourites with American cattle breeders.
In the matter of colour and want of horns they are more prepotent than
any breed we have seen; as, no matter what breed or colour of animal may
be crossed by a Galloway bull, the progeny is almost certain to have
these characteristics of the breed.
Bulls of this breed are highly prized for crossing
with Ayrshire dairy cows; as for some years back animals of this cross
have been in great demand. Where pure bred animals are kept for feeding
purposes they make fine cattle. We saw some bullock stirks this year
bred and shown by Mr M'Whinnie, Airyolland which were sold at £25 each.
They were the finest cattle of this age we ever remember seeing. The
demand from America has enhanced the price of breeding animals as much
as 100 to 150 per cent.
Great numbers of these pure and cross-bred cattle are
sold annually at Newton-Stewart by the Messrs Welsh, through whose hands
the majority of commercial cattle of the breed pass.
Ayrshires.
The Ayrshire cow has now in the western division of
the county almost wholly displaced the original Galloway, this being
owing to the suitableness of the climate and soil for dairy farming, and
the Ayrshire cow having been found much more suitable for this purpose.
These cattle were introduced into the county about the beginning of the
present century, and have gradually increased till they may now be
considered the breed of the district. Though, in the eastern division,
it was long before they found their way, they are now yearly
becoming-more numerous, as a change of tenant often brings this change
of stock; besides the older class of farmers are gradually working into
the dairying system. A good many of these cows are bred in the district,
chiefly on farms which have some portion of rough pasture which is used
for grazing for the young stock. But even on entirely arable farms some
very successful breeding stocks are kept, such as at Auchtralure, a herd
which is known all the world over where Ayrshires are kept. The great
proportion, however, of these cows are bred in Ayrshire, where they are
bought up till between two or three years of age; when the heifers,
which are then in calf, are bought by the dairy farmers either direct
from the breeders or through dealers. A great many are also annually
sold by auction at Stranraer, the price at this time being from
£11 to £15, these transactions being begun about the end of September
and carried on through the winter and spring months. The autumn months
are preferred for buying; as then the dairy farmer can winter the heifer
as he thinks will best suit his purpose. But there are always mishaps
occurring either through slipping calf, death, or other unforeseen
occurrences, which necessitate buying in the spring months, the price
then varying from £13 to £19. The usual practice with the calves of
these cows is to sell them all for slaughter as soon as dropped, except
the few which may be kept as above mentioned, or in cases where
Galloway, shorthorn, or polled Angus bulls are kept. The calves of
these, when not kept by the breeder, going to stock-raising farmers,
some of whom keep a few cows in order to rear calves. These cross-bred
calves within the last few years have been in great demand, as, owing to
the prevalence of disease, and the restrictions which are necessarily
imposed during its existence, Irish cattle, which were very much
depended on as a supply, have not been easily got.
When young Ayrshires are reared for dairy purposes,
the bull is put to the queys in the second summer, so that they come to
milk when three years old; though a good few have been feeding their
calves with cake and corn in order to get them strong enough to take the
bull as stirks; in this case they come to milk a year earlier.
Crosses and Cattle Feeding.
The cattle used for feeding purposes are mostly
crosses, which are bred chiefly in Ireland, and are brought across by
dealers, when they are bought by feeders at the usual monthly markets at
Stranraer, Newton-Stewart, and Wigtown. These cattle are mostly bred
from cross or native bred cows and shorthorn bulls:. and when well bred
are good quick feeders. They are generally bought in as stirks; are then
grazed, wintered on turnips and straw, with an outrun each day, and
shedded at night, grazed again, and finished for the fat market the next
winter; some feeders having them prepared for this purpose by giving
them 3 to 5 lbs. of cake on the grass previous to tying up. When tied in
they get about 1½ cwt. of sliced turnips each
day, these being divided into 3 feeds with 4 to 5 lbs. of cake, which is
gradually increased as they approach maturity till 8 to 10 lbs. are
given. Pulping the turnips has been tried by a good many of the best
feeders; but we do not know of a case where it has been continued.
In many instances, through more liberal treatment
(when young), they are finished at, or before, two years old; but in
this case they require to get cake from the time they are taken from the
milk till they are finished. We know a farm where for two or three years
twenty to thirty calves have been kept, part being after a shorthorn and
part after a polled Angus bull, and from Ayrshire cows, which are fed
off when fifteen to sixteen months old. The calves get new milk for a
week or two at first, then skimmed milk and a mixture of linseed and oat
meal boiled together till they are able to eat cake, when they get a
daily
supply of whey, with 2 lbs. of linseed cake, with
mangold cut by a sheep-cutter and hay or straw, till grass comes, when
they get as much cut grass as they can consume. This treatment is
continued during summer, more cake being given as the calves get older,
and vetches or cabbages taking the place of part of the grass as the
season advances. By the middle of October turnips and straw are
substituted for the grass; during winter they get about
¾ cwt. of turnips to each beast, with cut oats
or barley, besides the cake, as spring advances. In the end of April
mangolds and hay take the place of turnips and straw, and these again
are replaced by grass as soon in May as it can be ready for cutting;
they are usually sold about the end of May or beginning of June at from
£14 to £16 each. They are fed in outside courts (twelve in each court),
with sheds to lie in. The chief end in view is to make as much clung as
possible, to make up for the great annual waste which takes place
through the keeping of dairy cows. A few are fed in boxes; and last
year, the lot being sold by auction, one of those so fed brought about
£8 more than the average price; this showing what an advantage there
would be if the courts were all covered in; besides the manure is very
much superior when made under cover.
Where pure or cross bred Galloways are fed, they are
not usually tied up, being either fattened in boxes or wintered in
sheds, and fed off the grass with cake.
Sheep.
On the pastoral and moorland farms blackfaced ewes
are mostly kept, which are partly used for rearing pure bred blackfaced
lambs, and partly crosses from Leicester or other long-woolled rams.
Where pure blackfaces are kept, rams are procured at the annual sales at
Ayr or Edinburgh, besides those which are annually bred in the district;
the rams being put to the ewes from the 1st to the 20th November. The
wether and second ewe lambs, when ready for weaning, have either been
sold previously by character, or are taken to the annual lamb market at
Lanark, the top ewe lambs being kept in the stock for breeding purposes.
The cast ewes go chiefly for rearing crosses, generally to some of the
arable farms. They are put to ram early and
rear lambs fit for the fat market, which being sold early in summer,
allow the ewes themselves to get fit for the butcher before the season
is past. On most farms where such stocks are kept, wintering out has to
be resorted to for the stock ewe lambs. This is not so easily got now as
formerly, arable farmers being very unwilling to have these running over
their grass, when spring sets in, as they are not removed home till
about 1st April.
In some cases these lambs get a few turnips in
spring; but when good grass wintering is procurable, it is preferred.
The cost for such wintering will be from 7s. to 9s. each.
Few of what are known as national prize taking stocks
are in the district, though the sheep are generally of a high class. The
Earl of Stair has within the last few years taken a great many prizes at
both local and national shows, and we believe his stock is now as good
as can be found anywhere.
Crossing was carried too far during the inflated
times, unsuitable land being put to this use, and the stock of ewes so
much increased in some cases that nothing but failure could result. This
brought its own cure when the bad times set in, and many have now
returned to the blackfaces, with we believe greater profit to
themselves, and the result that better cross lambs are now to be had for
feeding purposes. Where ewes for crossing purposes are kept, the stock
requires to be kept up either by buying in second ewe lambs from
blackfaced breeders or in some cases the younger ewes are put to
blackfaced rams for this purpose. Generally Leicester or long-woolled
rams of some kind are used; but in some cases Shropshires are also used,
these last being now favourites with many.
These rams are procured at annual sales at Castle
Douglas and Newton-Stewart, where large consignments are sent by
breeders from Yorkshire, Dumfriesshire, and the Stewartry; these rams
being often highly fed before being bought, require extra food when
taken home; and even then the death rate amongst them is often pretty
heavy. They are put to the ewes early in November, a ram being
considered enough for from forty to fifty ewes. The lambs are weaned
from the 12th to the end of August, and have generally been sold either
to dealers or direct to farmers, by character, before this time; the
cast ewes are now either sold for feeding or go direct to the fat
market. The diseases most prevalent among these stocks are braxy and
trembling, which need not here be further alluded to, seeing that the
Highland Society has made them the subject of a very exhaustive inquiry
and report. On these farms surface draining has been done to a great
extent, with the result that the grasses are improved and the death rate
reduced.
Clipping generally begins about the middle of June,
and is continued on till the first week in July, neighbouring herds
helping each other.
Dipping with prepared dips has now taken the place of
smearing and pouring. This operation takes place about the beginning of
October, when the cast ewes are being drawn off.
The herding on these farms is usually done by married
shepherds, who in some cases are allowed to keep cows, in others they
have entirely a money wage. On many of the arable farms breeding stocks
of Cheviot and half-bred ewes are kept; where this is done a few Cheviot
gimmers are generally bought every year to keep up the stocks, besides
some of the half-bred ewe lambs bred on the farm being also kept for
this purpose. The rams which have been procured in the same way as those
used for crossing with blackfaced ewes are put to the ewes from the
middle of October to the 1st of November. Ewes of this class are
generally wintered on the oldest and roughest pasture, with the addition
of turnips carted out and scattered on the pasture, either whole, or, in
some cases, a cart which has a turnip-cutter driven by gearing from the
wheels is driven through the field, thus dropping the cut turnips along
its route. In other cases the ewes are netted on the turnip break, and
allowed to eat what they require from the ground until the lambs begin
to arrive, which is generally about the middle of March, when, if there
is any spring, they are put on the young grass; but if this should not
be forward, they are put to the best old grass with a supply of turnips
added. The lambs of this class are generally weaned about the 1st of
August, and are kept going on the best grass or clover stubble during
the autumn months preparatory to being folded on the turnips.
The method of feeding sheep on turnips has undergone
a great change for the better within the last twenty years. The practice
used to be to net sheep of all classes on the growing turnips, and allow
them to eat what they could from the ground ; but now, this is never
done with lambs, and in very few cases with older sheep. The turnips are
carefully "sned " and carted into small heaps of from two to five carts
at regular intervals, cut by a sheep cutter and given in troughs. By
this means the droppings of the sheep are spread almost as regularly
over the field as if the growing turnips had been eaten on the ground,
and a great saving of turnips effected; as, in wet or frosty weather,
great proportion of the crop was wasted. A good many different classes
of sheep are annually fed on turnips; on dairy farms three-years-old
wethers are preferred, as they do not require to be bought in. till the
turnips are ready for them. This suits very well, as there is generally
no grass to spare for autumn feeding of lambs, which require to be
brought home in August; but on farms where a feeding stock or breeding
ewes are kept, the clover stubble after removal of the crop of hay is
generally kept for autumn feeding for lambs. The classes usually fed are
Cheviot or blackfaced three-years-old wethers, which are bought by
character at Inverness, privately, at the annual sales at Perth, or at
the Falkirk tryst in October, where great numbers are shown; shearling
cross, and half-bred hoggs, blackfaced and Cheviot ewes, and half-bred
and cross lambs. When brought to the feeding ground, these sheep are
always dipped, as driving and trucking are very apt to produce heat.
Some feeders have a great many more than are required to consume their
own surplus turnips, and thus require to take feeding for part of their
flock from such as have turnips to spare, and have no sheep to consume
them. When this is done, the party supplying the food requires to do all
the work connected with "snedding" and pitting turnips, and also keep
the shepherd, unless a special agreement to the contrary is made; the
owner of the sheep paying a stated rate per week for such keep. This
varies owing to the turnip crop and the kind of sheep which may be fed,
Cheviot wethers being charged highest and cross lambs least. More grain
and cake are now used in feeding than formerly, especially when the
sheep are fed at home, as, besides putting on more mutton, the
consumption of feeding stuffs goes to enrich the soil for future crops.
Old sheep begin by getting a daily supply of about ¼
lb. of oats, or oats and linseed cake mixed, this being gradually
increased until in some cases one pound is reached. Younger sheep do
not, unless intended for fat in January and February, get grain , until
the spring months, as they have been found, if kept on in dry weather in
spring, after being fed with grain during the winter, to go off
considerably. The quantity given to hoggets does not generally exceed
½ lb. each daily. Ryegrass hay is also very
much used for lambs, as they have been found to live better by having
always a supply of it (the death rate in hoggets on some farms being
very heavy). This is mostly given in racks which are filled daily, or as
often as required. A system of cutting the hay and mixing the grain
given amongst the hay chaff, the whole being sprinkled with water,
sweetened with molasses, and given after being slightly fermented, was
tried some years ago, but the majority of feeders have given this up,
and are again giving these foods separately. The older sheep begin to be
sent to the fat market about the beginning of December, the younger
following in the spring months. They are either bought up by local
dealers or sent direct to salesmen in Glasgow, Liverpool, London, &c.
The Messrs Welsh annually kill a great many hoggets, the carcases being
sent to London in vans fitted for the purpose. During the restrictions
this year live sheep could not be got into Ireland, where a great many
of the fat sheep annually go. Mr M'Geoch, an enterprising local dealer,
killed at home and got the carcases taken by the Stranraer and Larne
steamer, thus supplying the majority of
Belfast butchers during the spring months.
Horses.
The Clydesdale horse, [We
are indebted to the Clydesdale stud book for most of the particulars as
to the introduction of this breed into Wigtownshire.] introduced
about the beginning of the century, is almost looked upon as a native of
the district, the Wigtownshire-bred Clydesdales having a world - wide
fame. About fifty years ago the late Sir James Hay of Dunragit had a
breed of grey mares; Mr Whyte, then in Balyett, had also some of this
strain. Mr Agnew, Balscallock, had also a good stock, in particular a
horse owned by him named "Farmer" (292), of a very high class himself,
having good feet, nice oblique pasterns, clean thin bone with fine
quality of hair, a good broad head well set on a fine neck, broad
chested, and well backed and quartered, with perhaps a slight shortness
of rib. He left a good class of mares, which, when mated with Drumore
stock, produced some well-known horses; but the late Mr Anderson of
Drumore did more perhaps than any other man to forward the breeding of
this class of horses. Not content with what could be got at home, he
went to Mr Fulton of Sproulston, who was then a noted breeder, made a
tour through the principal breeders, buying from Mr Somerville of
Lampits a daughter of what is known as the "Lampits Mare." He also
bought a mare from Mr Young, Brownmuir, Lochwinnoch, which won the first
prize at the Highland Society's Show at Ayr in 1835.
Mr Anderson also bought at this time "Old Farmer"
(576), a horse which, before this, had made his mark. Some years later
he bought "Farmer" (284) from Mr M'Kean, which when mated with "Tibbie,"
daughter of "Robert Burns" (701) by "Old Farmer" (576) out of "Susie,"
resulted in the production of "Salmond's Champion" (737) and "Victor"
(892); the former of the two last mentioned being the sire of "Lochfergus
Champion" (449), from whom a great many prize-taking animals of the
present day have sprung. The produce of " Victor" (892) have proved even
more successful than those of his elder brother, from him being
descended such horses as "Macgregor," "Young Lord Lyon" (994), "Prince
Charlie" (629), "Boydston Boy" (111), "Cadder
Chief" (1601), "Malcolm of Glamis" (1757), "Victor Chief" (1855),
"Victor Chief (1856)," Master Lyon" (2282), and such mares as "Dora"
(115), "Jess" (355), "Dun-more Maggie" (87), "Garscadden Lovely" (40),
"Maggie" (41), "Flora" (59), &c, and through these of the most
fashionable blood of the day. Then we have "Rob Roy" (714), from whom
came "Hercules" (378), out of a mare by "Biggar" (45), a horse which
left a very good stamp of short-legged mares. "Hercules," whose blood
will be found in several of the best sires of the present day, is the
sire of "Lord Lyon" (589). This horse was out of "Puppet," an English
bred mare which had bred many winners of prizes in her native country
before being brought to Wigtownshire, she being also descended from a
prize-winning strain. "Lord Lyon," though not what is known as a pure
bred Clydesdale, when mated with "Victor" (892), "Glenlee" (363),
"General Williams" (326), and other such well-bred mares, has produced
more prize winners than any horse of modern times; such mares as "Young
Darling" (632), "Effie Deans," "Pollock's Darling," "Queen of Quality,"
"Alice Lee," "Mayflower," "Dolly Dutton," "Dandelion," "Eugenie,"
"Dido,"-—the champion yearling filly of this year (1883), out of "Mary
of Drumflower" (519), —and very many others being got by him. He also
sires a strong array of stallions; amongst others being "Young Lord
Lyon" (994), "Cetewayo" (1409), "Lord Colin Campbell" (1475), "Fitzlyon"
(1656), "Apollo" (1386), "Lucky Getter" (1483), "British Lyon," "Victor
Chief" (1856), "Master Lyon" (2282), these being only a few out of great
numbers got by him.
Another noted horse which treads closely on "Lord
Lyon" for fame is "Farmer" (286), bred by Mr P.Anderson Gillespie, being
got by "Merry Tom" (836), out of "Mary" by "Loch-fergus Champion "
(449). He has a double strain of Drumore blood. He has sired many
prize-winning stallions, amongst others "Disraeli" (234), "Dreadnought"
(241), "Druid" (1120), "Sir Colin" (777); the names of those horses
being familiar as household words to all Clydesdale breeders. The mares
after "Farmer" are now very much run after for breeding purposes ; any
one lucky enough to have them can scarcely be induced to part with them
except at a very high figure; amongst others he is the sire of the dam
of "Belted Knight" (1395), which, got by "Glenlee" (363), is considered
one of the best stamps of a Clydesdale stallion to be found.
"Clansman" (150) also did good service, before being
sent to Forfarshire, many good breeding mares being got by him as well
as the noted stallion "Thane of Glamis."
"Warrior" (902), was bought by Mr Thomas Kerr, Barr,
at Glasgow in 1875, where he had won the first prize in the
three-year-old colt class at the Highland Society's Show; and although a
good profit was offered the new owner, he very pluckily refused to part
with his purchase. This horse has done much to improve the breed of
mares in the Machars district, where he has been in use mostly since
that time.
Some years ago two horse breeding associations were
formed in the Machars for the purpose of bringing in stallions to
improve the breed of horses; these societies have done much towards this
end. Any one attending the annual show at Wigtown ten years ago, and
seeing the same show now, could not help being surprised at the advance
which has been made. The following horses have travelled the two
districts embraced by those societies:—
In the Rhins there is no such society as exists in
the Machars, but it has been the practice annually for a number of
farmers to band themselves together and elect two or three of their
number to select a horse, or sometimes two, to travel in the district;
the horses so selected have been as follows:—
Besides these the horses before mentioned, viz.,
"Lord Lyon," "Farmer," "Glenlee," "General Williams," "Prince Charlie"
(629), "Old Times" (579), "Belted Knight," and many others have done
good service. Enough has been said to show that Wigtownshire stands in
the very first rank as a Clydesdale horse-breeding county.
Amongst the present successful breeders of
Clydesdales in the county, are Messrs Milroy, Galdenoch; M'Dowall,
Auchtralure; M'Camon, Kirranrae; Cochran, North Cairn; M'William,
Craichmore; M'Kissock, Glaick; M'Master, Culhorn Mains; Rankin, Aird;
Dorman, Deerpark; Cowan, Aird; Frederick, Drum-flower; Ralston, Milmain;
Matthews, Carsegowan; M'Connel, Glasnick; M'Dowall, Auchengaillie;
M'Whinnie, Airyolland; Drew, Nether Barr; Picken, Barsalloch; Lord
Galloway, and many others.
Horse fairs are held annually at Stranraer in
January, June, and October, and in Newton-Stewart in February, June, and
November, at which the ordinary commercial class of horses change hands,
the south country dealers attending and buying them up. Good geldings
are now very scarce in the county, the great demand for breeding stock
for America causing few colts of good appearance to be castrated, the
price of a good five-year-old gelding being got for a yearling colt.
The mares usually foal from the 1st of April to the
middle of June, the foals being allowed to follow the mother until the
beginning of harvest, when they are weaned and put on good grass with
the addition of a little oats; after harvest some are put on to the
seeds and allowed to lie out all winter, getting a daily allowance of
oats, or other nutritious food; some put them into a cool box at night
and allow them to go out on old pasture during the day; they are then
allowed to pasture amongst the cattle during the next summer, and are
again treated in a similar manner during the next year, until the month
of October, when they are rising three years old. They are then brought
into the stable and wrought easily for a month or two before being put
to regular work.
Dairy Farming.
This, as previously mentioned, is a branch of:
farming for which Wigtownshire seems especially adapted, the rotation
which suits the soil allowing about the same quantity of stock to be
kept summer and winter. The Ayrshire cow is exclusively used as the milk
producer, the method of procuring which has been before specially
referred to. The number of cows kept in each dairy varies from 20 to
140, the most common size being from 60 to 80. These are managed in
three different ways, either being let to a bower; the management let to
a man with a family, who does the whole work connected with the cows and
dairy; or a man is kept to look after the cows and pigs, and a dairymaid
kept to do the work connected with the dairy alone. Where a bower is
kept, the farmer supplies food for the cows, the usual quantities being
one acre of yellow turnips for ten cows for autumn food, or an
equivalent in cabbage or cotton cake, 5 tons of swedes for each cow
during winter and spring, or if only three or four tons be given, bean
meal or cotton cake is given in lieu with the run of the straw for
fodder, and the addition of 140 lbs. of bean meal for each cow during
the spring months; in summer from 1 to 1½
acres grass is allowed for pasture for each cow, with, in some cases, an
acre or two of young grass or vetches which are given out during July
and August. The bower gives 20 stones, of 24 lbs. to each stone, of
cheese for each cow, and 16 to 17 stones for each
quey or picked calf cow; the cheese is generally to be made of a
quality equal to some other two dairies in the immediate neighbourhood;
sometimes a money rent is paid, but this being only in isolated cases,
we could not say what is the general rent in such instances, as if near
a town or railway station, they may be worth from £2 to £3 each more
than if in some remote district. The location of the farm seldom makes
much difference to the number of stones expected, as on poorer farms a
greater extent of grass is given, which is expected to make up for any
deficiency that may arise from the quality of the soil. As to the
quality of cheese, Mr Harding is credited with having said :—" Cheese is
made in the dairy; yonder, where A is feeding his kine on broad clover,
tares, or rye grass; or where B on the very edge of the moor is making
what was almost desert to blossom as the rose, with the varied arable
forage crops of a first year's cultivation; or yonder again, where C and
D are managing old land carse farms in the grooves first made
generations ago,—I will take the same milk from any of them, and make
the same cheese anywhere. Cheese is not made in the field, or in the
byre, or even in the cow, "it is made in the dairy."
The bower has the whole of the calves, which are
worth from 7s. to 9s. each, and the whole of the whey for pigs, which
may be worth from 25s. to 30s. for each cow; he has all materials, such
as cheese salt, rennet, colouring, cloths, &c., to supply, and pay for
milking, a number of women being generally kept on the farm for milking
and weeding; these milkers usually get 2s. per week each, the time
occupied in milking being from one to one and a half hours each time,
morning and evening, each milker having ten cows.
In the second instance where a man with his family is
employed to look after cows, pigs, &c, he is generally paid at the rate
of from 20s. to 25s. for each cow, with an allowance of one pennyworth
of milk daily, 2 to 3 lbs. butter per week, and 4 to 6 bushels potatoes
set; in some cases where a good cheesemaker has been for some time on a
farm he may get an allowance of flour or oatmeal extra with liberty to
keep a pig. In a few instances 1s. per stone for every stone of cheese
made is paid; in such a case it is for the interest of the maker to have
as many stones as possible, and the quantity may thus be increased. When
cows are managed in this way the farmer is at greater liberty in regard
to the food supplied, and more dairies are now managed in this way than
was the case some years ago; one reason for this being that a trade in
milk to the large towns during the winter and spring months has been
started. Where the third method is followed, a man with ordinary
ploughman's wages looks after the cows, &c., the dairymaid who makes the
cheese living in the farm house, and getting from £18 to £25 annually
with rations.
In almost all dairies within 4 or 5 miles, some even
8 miles, from a railway station, the milk is sold during five or six
months, beginning about 1st November and selling on to 1st April or 1st
May. Prices vary very much, so that an average is not easily arrived at;
the writer has sold at, for November and December, 8d.; January and
February, 9d.; March, 7½d.; and April, 6½d.
per imperial gallon, at the nearest railway station, the buyer supplying
the necessary vats for its conveyance by rail—a little more could have
been got had we supplied the vats ; this may perhaps be taken as being
as near an average as possible. The usual charge for conveying milk by
rail to Glasgow and northwards is 1d. per imperial gallon ; to Liverpool
and southwards l½d. per gallon. Owing to this
demand for milk in winter, the cows, which did not usually begin to
calve before 1st February, are now calving during the winter months,
most calving in January and February, as these are the months in which
the largest price is got for milk. These cows also give up milking
sooner in the autumn, and consequently take less autumn food. The
feeding during winter and spring requires to be very much increased
where this is done; some give a good quantity of the food boiled, others
prefer to have everything uncooked, thinking the cows keep more healthy
and milk better during summer. The writer used decorticated cotton cake
and cut barley and oats ; having a grist mill, this cutting was easily
done at home, the total used for ninety-four cows being:—
Mr Frederick, Drumflower, a very successful dairy
farmer, also uses cotton cake and cut oats ; but many prefer bean meal
alone, others again giving bean meal with oats or barley, or bean meal
and bran. This trade in milk has been of considerable advantage to those
who are suitably situated for it, as the milk is sold at the time when
the worst cheese is made (during the autumn and spring months), and
cheesemaking goes on during the summer months, when the best can be
made.
A great loss annually occurs by abortion in many
stocks; cows casting their calf from the fourth to the seventh month
give a very small quantity of milk, and have often to be parted with at
a loss; a calving cow costing in spring from £4 to £5 more than can be
got for the cow so casting her calf. The usual draft to be made annually
from a dairy stock is from 12 to 20 per cent., or in some cases even
more.
Cheddar cheese has now almost entirely taken the
place of Dunlop, which was the first class of cheese made when this
industry was introduced into the county.
Among the first to introduce Ayrshire cows and
cheesemaking was Mr James Ralston, in Fineview, Kirkcolm, at the
beginning of the present century, the farm being where Corswall House
and plantations now are. He kept sixty cows, and we find that he fed and
managed them about as well as they are done at present. He provided
winter food by growing a few turnips, (the cultivation of these at that
time having just been introduced) and potatoes, keeping the cows in
during the whole winter; previous to and at this time it was the custom
to allow the cattle to roam over the fields in winter as well as summer,
this in wet weather in undrained land tramping the grasses out of root.
During the hot weather in summer a supply of grass was cut and given to
the cows in the byres, in order to protect them from the heat and flies.
He expected each cow to make her own weight in the best cheese, which
was thought at that time enormous. He went very shrewdly about making up
this quantity; he kept two dairy maids, dividing the cows equally, one
dairy maid milking, and making the cheese of one lot one day, and doing
the same with the other the next; and at the end of the year a handsome
present was given to her who had the most and best cheese.
Cheddar cheese making began to take the place of
Dunlop about thirty years ago, the Messrs M'Adam at this time taking the
lead; the making gradually improved and developed under the teaching of
Mr Harding from Somersetshire, who visited the county about twenty years
ago. To Mr M'Master, of Culhorn Mains, also, a great deal is due for
what he did in the way of developing and furthering many of the
principles now in force in dairy management.
The success of cheese making depends in the first
place on cleanliness; milk pails, cans, dishes, coolers, tubs, &c.,
requiring to be thoroughly scoured and scalded immediately after being
used, the dairy itself also being kept as sweet as possible; this has
been made much easier within the last few years in many dairies by the
substitution of concrete for brick and tile floors. In this floor there
is no crevice for anything to lodge to cause a bad odour, besides, the
floor is stronger and will last longer than any of the others.
The evening's milk is put in fire-clay coolers or tin
milk plates in order to keep it sweet, the dairy being kept as cool as
possible. In the morning it is drawn off' and put into the steeping tub,
a large circular shaped vat, with the bottom raised in the centre to
admit of steam being applied between it and the wood to which it is
screwed down ; the morning's milk being added, the heat of the two
milkings is brought up to about 80° to 82°. The colouring and steep are
now added; this steep used to be made almost entirely from calves'
stomachs, but now there are a great many artificially manufactured
steeps, which are becoming very popular, and are very much used. When
the milk has attained to the proper consistency, through the application
of the steep, it is begun to be broken up, very cautiously at first, by
a shovel-shaped breaker specially made of wire crossing at right angles
; as the breaking proceeds, the breaker is wrought more rapidly, until
the curd is broken into small particles. When this stage is reached, the
heat having been reduced, it is again raised to about 86° by heated
whey, which has previously been drawn off, and raised to about 130° in a
square made " jacketed " tin vat, set above the level of the tub, with a
perforated tube attached, which allows the warm whey to fall equally
over the tub. The curd is now allowed to settle for 10 minutes or so
while another quantity of whey is drawn off and put into the warmer to
be heated to 150°, as much whey being drawn at this time as allows the
curd to be seen. The heated whey is then applied while stirring is going
on. In a short time the heat of the mass will have reached about 100°.
This heat requires to be kept up, and the stirring is continued until
the curd comes to the proper state, having then a springy feeling when
pressed. The curd is now allowed to settle till it has attained the
proper acidity, when the remainder of the whey is drawn off. The curd is
now cut up into squares, which are piled on each other and covered with
a cloth; in half an hour the position is reversed, being allowed to lie
for another half hour, or till the proper acidity is attained, before
being laid out on the cooler, where it is allowed to come to 70°; when
this has been done the curds are weighed before being put through the
curd mill. This breaks them down into pieces small enough to receive the
salt, which is now applied at the fate of 1 lb. to 56 lbs. of curd, and
thoroughly mixed. The curds are now put into the cheese vats, these
varying in capacity from 12 to 120 lbs. The vats are then put into the
presses, a light pressure being applied at first, new cloths being
applied in the evening, and the cheese returned to the press. The cloths
are again changed in the morning, the cheese being put into hot water
for three or four minutes, this going to improve its appearance. The
pressure is now increased, and after another change at night is allowed
to stay in the press till the morning, when it is bandaged and taken to
the cheese room. When there the temperature is kept as steady as
possible at about 65°, and the cheese turned daily, this being carried
on till it is ripe, which it will likely be in about four months.
The whey is used for pig feeding along with Indian or
other meal. Pigs are either reared or bought in as shotts as required, a
great many of these shotts coming from Ireland. By judicious management
in a good year as much as £2 per cow, or even more, can be made,
but from 20s. to 28s. will be nearer an average. The pigs are kept
either in covered pens, or an outside "ree" with a house to lie in, both
methods having admirers.
Dunragit Creamery.
It was often proposed to have cheese factories
started throughout the county similar to those in Derbyshire, but as
most farmers had good dairy accommodation at home the project was never
carried out. But within the last two years "The Dunragit Creamery
Company " has been established with two managing partners, Mr Andrew
Clement, Cheese Factor, Glasgow, and Mr Robert M'Cracken, son of Mr A.
E. M'Cracken, Gillespie. If success be possible, this company must
command it, Mr M'Cracken taking the management of the establishment at
home, and Mr Clement selling the manufactured article outside, thus
saving commission on sales, which in itself would form a good profit.
The creamery is located in the centre of a district where a great number
of cows are kept, within a few hundred yards of Dunragit station, on the
Portpatrick Railway. The premises occupied were built for a farina mill,
but have lain unoccupied for more than twenty years, and were
consequently useless. We believe the property has been bought from Mr
Cunningham of Dunragit, on whose estate the houses are built. The
construction of the buildings has been found very suitable for the
purpose to which they have now been put, there being four or five
different levels ; these allow the milk to pass from one process to
another without being once lifted, thus reducing the labour very much.
The upper flat is used as a receiving room for the
milk; at the outside of the door of this room a porch has been erected,
supported on wooden pillars, underneath which the carts which bring the
milk stand while being unloaded. In this porch above the cart, on rails,
is a patent hoist for lifting the cans, which, when drawn up, are run
along and emptied into one of two cans, which sit on a weighing machine
at the door of the room, the milk being taken by weight of 10¼
lbs. to each gallon. One of those cans is used for new or warm milk, and
the other for cold; a pipe runs from each of the cans into large square
vats on a lower level. The cans used for conveying the milk to the