California Agriculturist and Live Stock Journal. 



Treatment of Carget. 



7ri"f| ARGET is a hardciiiuf; of the substance 

 J''!w °' ''^^ udder, arising from inflammation 

 Xjl eonsequent upon obstruction in its tubes 

 (\£l or tissues; inflammatiou may precede 

 yC "I'l I'e the cause of the olistrnction and 

 the the hardening, or they may come from 

 external injury. The udder is divided into 

 four distinct parts, connected only bj' mem- 

 branous filaments, so that an affection of one 

 part does not necessarily involve the rest. 



Inflammation is a frecpient cause of garget 

 in heifers. Previous to birth, and preparatory 

 to the active secretion of milk, there is, as 

 every dairyman knows, a determination of 

 blood to the udder, swelling its blood vessels 

 and tissues, and rapidly enlarging the whole 

 mass. In this engorgement of blood, if there 

 is anything in the way of free circulation, 

 stoppages are easily made. To guard against 

 any unnatural interruption in the circulation 

 at such a time, it is important that the blood 

 should be thin and in its natural condition, 

 and that the udder should be free from exter- 

 nal pressure or violence. In heifers this en- 

 largement is not as easily effected as in older 

 cows, and obstructions are more likely to 

 happen at the first birth than afterward. 



To keep down the tendency to inflammatio'n 

 and hardening of the udder, heating food like 

 cornmeal should be avoided. Or fed sp.aringly, 

 if at all, to heifers. Nor is it advisable food 

 for old cows at this time. A little oil meal, 

 rye bran or rye meal, may with advantage 

 form part of the food before coming in. They 

 act upon the glandular system, and by their 

 relaxing tendency help to make the circula- 

 tion free and easy. The refuse of the flouring 

 mill and green food of anj- kind are excellent 

 for all milk stock at this period. 



In cows that have been milked garget fre- 

 quently arises from leaving curdled milk in 

 the bags when drying them oft' in the Fall or 

 Winter. I have observed more cases of gar- 

 get and loss of teats from carelessness and ne- 

 glect in drying oflf cows than from all other 

 causes combined. If the milk should chance 

 to become thick, it must be milked out. If 

 it will not come away readily bj' milking in 

 the usual way, the bag should "be rubbed 

 down and manipulated till it is all worked 

 out. 



Bruising the bags when cows are giving 

 milk is another cause of garget. Inflamma- 

 tory action, whether local or general, causes 

 milk to curdle. Where a cow's bag is heated 

 so that the bruised part becomes inflamed, the 

 milk which Ues in contact with the inflamed 

 part, soon coagulates and stops the passage, 

 which is the more easily done by reason of the 

 swelling of the inflamed part. 



In cases which are not very severe, washing 

 the bag two or three times a day with water 

 will be sufficient. Many recommend cold 

 water, but warm is better. Cold water will 

 produce, by reaction, a rush of blood to the 

 parts chilled, and counteract, inpart, its ef- 

 ficiency. Warm water will at any time reduce 

 inflammation, by an external application, 

 more rapidly than cold. If the bag is milked 

 out clean, this treatment will generally be 

 Bufljcient. 



In severer cases, internal remedies maj' ac- 

 company the bathing. Poke root, grated and 

 given in a mess of feed, is a common prescrip- 

 tion, and, though I can see no reason for its 

 producing any specific effect, it does often act 

 like a charm; and what seems equally strange, 

 cows troubled with garget often show an ap- 

 petite for it, though they would reject it at 

 other times. Dose, bulk of half a hen's egg. 

 Half an ounce of saltpetre morning and eve- 

 ning, dissolved in the water she drinks, will 

 often render essential aid. When the case is 

 so severe as to need internal remedies, the 

 bag, besides being washed morning and even- 

 ing with warm water, may be bathed in the 

 middle of the day with liquor of ammonia 



diluted with some light oil like oil of turpen- 

 tine, and well rubbed in. This will help to 

 dissolve and scatter the obstructing matter. 

 In such a case the patient should be kept in a 

 comfortable stable and highly fed with laxa- 

 tive food. — Cor. Line Stock Journal. 



A New Departure in Cheese Making. — 

 Oleo-margarine has been put to a new use the 

 past Summer. A company has been formed 

 and has been engaged since last Spiing at 

 McLean, Tonijikins county. New York, in 

 manufacturing cheese from milk skimmed at 

 twenty-four and thirty-six hours. The editor 

 of the Utica Herald has visited the establish- 

 ment and gives, in that paper, an account of 

 the process of manufacture. The milk after 

 being skimmed, is placed in large vats where 

 it is heated to the projjcr temperature for re- 

 ceiving the rennet. The oleo-margarine is 

 received from the Brooklyn factory and is as 

 pure and clear as can be made from clean tal- 

 low. It looks, when melted, like a rich gold- 

 en oil and is added to the milk with enough 

 rennet to coagulate the mass in abimt eight 

 minutes, during which time attendants keep 

 the milk agitated so that the oleo-margarine 

 will mix with the milk and be seized by the 

 curd as it forms. 



While the curd is being cut, more oil is 

 added and as much of it made to adhere to the 

 curd as possible, while the surplus is reserved 

 for use in the next batch. A microscopical 

 examination shows that the mechanical mix- 

 ture is very intimate, the parts being evenly 

 distributed, and closely resembles the curd 

 made in the usual way. 



The editor found about three thousand 

 cheeses on hand at the factory, and, after a 

 free use of the trier, wag surprised at the 

 quality disclosed. He says: "There was 

 plainly a lack of fancy flavor, but the way iu 

 which the skim milk has been brought to 

 produce a rich, mellow cheese, with a good 

 flavor, is wonderful. It is not right to judge 

 the cheese by the standard of fancy, because 

 if the material of which they are made (skim 

 milk) were worked without the enriching, the 

 result would have been exactly the reverse of 

 fancy. It is difficult to judge the cheese by 

 the standard of skim cheese, because there is 

 scarcely a cheese which shows even a trace of 

 skimming. The curing seems to be delaj'ed 

 longer than in full cream cheese, and the 

 more time given the more perfect seems to be 

 the incorporation of the oil and the smoother 

 and sweeter the body of the product. The 

 cheese at JIcLean is above the average of the 

 full cream cheese which we have inspected 

 this season, in marketable qualities. The 

 butter which is made of the cream is a strictly 

 fine creamery article. It is made according 

 to the usual creamery practice. 



The dairymen in the vicinity, have received 

 better returns for their milk the past Summer 

 than ever before. Ten pounds of milk is 

 called a pound of cheese, and for every ten 

 pounds of milk, the farmer receives within 

 two cents of the highest fancy price of cheese 

 as quoted in the New York m.arket. The 

 business bids fair to be extended the coming 

 season. 



Cheese Statistics. — President Fairchild, of 

 the Butter and Cheese Exchange, New Y'ork, 

 says the present production of cheese is cur- 

 rently estimated to be about 300,000,000 lbs. 

 The receipts at New Y'ork for 1S74 were 2,- 

 04G,57.5 boxes, and the shipments were 1,0S9,- 

 489 boxes. The exports from the United 

 States ports for the fiscal year ending June 

 30,1874, 00,011,0.57 Ihs., and the exports from 

 the Dominion of Canada were '23.183,223 Ihs., 

 exclusive of the exports to the United Stat*s, 

 making a total American export of 113,794,- 

 280 lbs. 



BtjTTER Taints. — In making butter too 

 much care cannot be taken with respect to its 

 suiToundings. In the first place the quality 

 of the cows should be well considered, their 

 comfort consulted by being sheltered in a clean 



commodious place at night, separated from 

 other kinds of stock. No rough, boisterous 

 helpers should bo employed about the prem- 

 ises, as itis well known by careful, experienced 

 dairymen that it not only makes a dift'erenca 

 in the quantity, but also affects the quality of 

 the butter. 



It is not our aim iu this article to enlarge 

 upon butter-making, but to point out the 

 shoals that small farmers run afoul of iu their 

 butler operations, and others who deal in it, 

 and finally thosi; that use it. 



Butter readily takes up foreign taints and 

 odors, and therefore the greatest pains should 

 be taken to have a place separate and apart 

 from everything else, especially decaying 

 vegetables, kerosene, or any volatile or pun- 

 gent substances, and ventilation should be 

 well looked after. 



The above remarks will also apply to the 

 dealers iu and consumers of butter, as a great 

 deal of trouble arises from placing it too near 

 tar, turpentine, coiU oil, etc., in stores and 

 dwellings. — Viiinfic Gmcir. 



t-^f tm ■ 



Points in BurrEic-ilAKiNii.— At the recent 

 meeting of the Vermont Dairymen's Associa- 

 tion there was an interesting discussion con- 

 cerning several points in butter-making. Mr. 

 Arnold was asked how he would liuild a milk- 

 room for a farm ilairy. He replied that where 

 the milk was usually all right and conditions 

 fivorable he would need only a cheap tight 

 room, with double walls to enable him to con- 

 trol the temperature. As for setting, he i)rc- 

 ferred large pans, large enough to h,^ld a 

 whole milking. It is time to skim when the 

 finger can be drawn through the top without 

 having the cream close behind it. When 

 cream will do this it is about ripe enough to 

 churn. When cream foams in the churn it 

 may be cured by warming. Cream should 

 not be churned as soon as taken from milk. 

 It should be stirred together and allowed to 

 ripen all alike. This will occur in twelve 

 hours or so. But cream should not stand 

 until whey is formed in the cream jar. 



^toch ^xttAtx, 



CATTLE 



RAISING IN 

 STATES. 



THE UNITED 



fHE rapid increase of population in this 

 country tends constantly to advance tho 

 price of meats. The Eastern, the Mid- 

 dle States, Ohio, and now Illinois, have 

 in turn found feeding and fattening 

 more profitable than raising cattle. The lieef 

 for the great markets of the country must 

 hereafter be raised mainly beyond the Missis- 

 sippi, even beyond the Missouri, though 

 brought to full maturity and fattened to a 

 large extent iu the more eastern corn-growing 

 States. It is not necessary, however, that 

 beeves should be "finished oft"" East of 

 the Missouri, for there is an immense area of 

 corn-growing land in Nebraska, Kansas, Tex- 

 as, without mention of large areas of conipar- 

 aCivi^ly low cUvution in New Mexico and in 

 the southern in)rtions of Colorado, I'tah and 

 California, 'ilie railroads now penetrating 

 the southwest are furnishing inducements for 

 beef-packing in stock regions, which are by 

 no means disregarded; and they have already 

 commenced a powerful diversion from the 

 business of stock-driving over long trails. 



All intelligent Americans have heard of the 

 pastoral region of America, and may have a 

 vague idea of its immense extent. Without 

 mentioning 369,000,000 of acres in Alaska,the 

 area of pastoral States and Territories is 

 1,190,000,000 of acres, divided as follows: 



Acres. 



Texas 175,000,000 



ludian Terrify «,1")4,210 



Kansjis 62.043.520 



^eb^aska 48,63(i.(l00 



liakota 90,.W(;.12S 



WvouiiDg.. 62.(;i5,OBS 



Colorado 66.880,000 



Kew Mexico .. . 77,568,640 



Acres. 



rtah 54.065.043 



Arizona 72.<.IOC,240 



Iiialio 65,228,liiO 



Montana 32,016.040 



Waphington 44."0t.l60 



Ortguu 60.D7.5.3i;0 



Calirornia . . . 120.947,840 

 ^evadA • 71,737,600 



