334 MISSOURI AGRICULTURAL REPORT. 



on each quarter, and repeat the kneading every hour. If in five or 

 six hours marked improvement is not apparent give another injection of 

 the sokition of iodide of potash, give a third injection if necessary. 



As an accessory treatment it is my practice if called to a case be- 

 fore the animal has become unconscious to give by the mouth a dose 

 of Epsom Salts, one pound dissolved in a quart of warm water, adding 

 to this a teaspoonful or more of ground ginger, and an ounce or two 

 of whiskey or nitrous ether. If the animal is unconscious do not give 

 medicine by the mouth, the fluids are apt to pass into the trachea and 

 cause death from strangulation or give rise to a fatal broncho-pneu- 

 monia. It is also well to give an enema to remove feces from the pos- 

 terior bowel, '^laintain the animal in a comfortable position by means 

 of props ; sacks of grain and straw serve the purpose best. 



HOW I :\IAKE CHEESE FOR THE ^IISSOURI MARKET. 

 (F. Whaley, Appleton City, AIo.) 



This is not altogether a true expression as we find our best markets 

 in Oklahoma and Texas which handle the bulk of our product. We 

 find after coming here that our crowd is made up largely of butter men 

 and farm dairymen, to which our paper will be, in some degree unin- 

 teresting. 



The first thing we want in the making of a first class article ready 

 to consume in thirty or forty days is wide awake patrons, alive to the 

 interests all along the line. Here some make a great mistake in think- 

 ing that just so the milk will pass the man at the receiving door it will 

 be the same to them. Our trade is built up and maintained by the qual- 

 itv of our goods whether it be cheese or butter, hence, the absofute ne- 

 cessity of the milk being delivered at the factory in the best possible 

 condition. 



Is it not true in every line of business, that the man who makes 

 that business a success is the man that takes good care and looks after 

 details? We do not make a perishable cheese ready to market in fifteen 

 days because the market demands it so much, but because the patron 

 demands his money. 



How we do it : We use what is known as the Chedder system as 

 much as practicable. This system takes its name from the village Ched- 

 der in Somerset, England. 



To insure uniformity of our product it is essential that the milk be 

 ripened to about the same degree each day. This may be ascertained by 



