1870. 



iSTEW ENGLAND FARIMER. 



451 



is certain : ever since this magnificent breed 

 was introduced, it has steadily become more 

 and more popular, and is now one of the most 

 favorite varieties. To prosper thus in the 

 absence of any poultry 'mania,' a breed must 

 have real and substantial merits." 



From the same work we copy the following 

 description of the breed: — "Their most 

 marked peculiarity is in the comb, which is 

 totally different from that of any other varie- 

 ty. It resembles three combs pressed into 

 one. In a first-class cock, the effect is such as 

 would be produced were a little comb, about 

 a quarter of an inch in height, laid close to 

 each side of his own proper comb, twice as 

 high, the centre one being thus higher than 

 the others. Each division of the comb ought 

 to be straight and even, irregular or twisted 

 combs being serious faults in a show-pen. In 

 the hens the comb is very small, but the triple 

 character should be equally evident, and the 

 formation is quite plain even when the chicks 

 first break the shell." 



to the counters. They take much less rubbing 

 and care than they would if treated in the 

 ordinary way. 



IMPROVEMENT IN CURING CHEESE. 



We copy from the Utica Herald the follow- 

 ing notice by our correspondent, L. N. Brown, 

 of Edmeston, N. Y., of an improvement in 

 the process of curing cheese, which he thinks 

 may be advantageously adopted by all cheese- 

 makers. He says : — 



While travelling among the cheese factories 

 in Madison County, recently, I visited the 

 Smith Valley factory. This is a fine factory 

 and managed by Mr. Gritman, a man of sound 

 experience, who has had charge of it for the 

 past three seasons. Mr. Gritman' s dairy is 

 uniform in character, and the cheese are all 

 very fine ; in fact, this is the only factory that 

 I have visited this year that did not show the 

 effect of tainted milk. 



One feature in the management of this fac- 

 tory is worthy of notice. This is leaving a 

 press cloth on the ends of the cheese while 

 curing. The cloths they used were square, — I 

 would prefer round ones. After the bandage 

 is drawn on, place on the end a round cloth 

 the size of the cheese, then a square press 

 cloth as usual. Put on the hoop and turn the 

 cheese, then place another round cloth under 

 the follower. When taken from the press, 

 leave the round cloths until the cheese goes 

 to market. These are then taken off and 

 cleansed in boiling whey, which renders them 

 fit for future use. The same cloths will answer 

 for years. 



The following advantages result from this 

 plan : The cheese require no grease. They 

 are free from cracking. They do not adhere 



NEW PLAN OF SETTING MILK. 



The present season I have adopted a new 

 plan of setting miik for butter, which I tb'nk 

 is a very great improvement on the old method, 

 and one which, I think, as it comes to be bet- 

 ter known, will be in general use. The method 

 is this : 



Each milking is put into a single tin vat, 

 made of the heaviest cross tin. The vats are 

 28 by 40 inches and 14 inches deep, with a one- 

 eighth inch wire around the top, and handles at 

 each end. These vats set into water-tight 

 wooden boxes, with an inch space on the 

 bottom and three inches on the sides for cold 

 water. I use water from a well at a tempera- 

 ture of 48°. If one has running water it would 

 save labor. Five vats are necessary, and with 

 this number milk can be kept 48 hours and 

 have one vat ahead ready for use, or 60 hours 

 if skimmed just before using. The wooden 

 boxes are of clear inch pine, painted inside 

 and out, the vats painted on the outside. I 

 am milking 20-cows and heifers, and find that 

 they seldom fill the vats over eight inches 

 deep ; so I conclude that vats the size of mine 

 would do for a 20-cow dairy, as I have learned 

 that cream will rise as well when the milk is 

 10 to 15 inches deep, if kept at the right tem- 

 perature. My tin vats cost $4 50 each, my 

 wooden ones $3 ; total cost, including painting 

 and metal f'awcets for drawing off the water, 

 not quite $40. 



Now for the advantages : it is much easier 

 straining the milk ; is not over one-third the 

 labor to skim and wash the vats ; the butter is 

 of better quality, (I have not seen a '"white 

 cup" thus far;) and when the mercury is up 

 among the nineties, as it has been for weeks 

 together this season, more butter can be made. 

 On this latter point I cannot yet speak de- 

 finitely, but if I only make as much as by the 

 old method I shall be well satisfied It phases 

 the ivomen. There is not a stack of 30 to 50 

 rattling tin pans to be skimmed, washed, 

 scalded, and aired, but a single pan which can 

 be skimmed, emptied and ready for use in 20 

 minutes. 



In this neighborhood there are four dairymen, 

 owning 120 cows, using these vats, and others 

 will do so next season. Tnere is no patent — 

 no farm rights to be paid for — and all who 

 choose can use them — /. S. IF., St. Law- 

 rence Co., N. Y., in Country Gent. 



— The Spaniards have a maxim that a man is 

 ungrateful to the past generation that planted the 

 tree from which he eats fruit, and deals unjustly 

 toward the next generation, unless he plants the 

 seed that it may furnish fruit for those who come 

 after him. 



