1871. 



NEW ENGLAND FARMER. 



99 



creased to twenty-five, and it is expected the 

 farm will produce enough next year to winter 

 them. They are good native cows, red in 

 color and good size. In the granary on 

 this floor is part of the thousand bushels of 

 grain raised this year. When threshed it is 

 run by spouts from the floor above. We go 

 op stairs to the hay and grain barn. The floor 

 is through the centre seventy feet long, and 

 on each side are the bays of hay and straw. 

 As this barn is on nearly level ground, quite 

 an embankment has been made in the drive 

 way to the main floor. 



Muck, of which Mr. Allen said he would like 

 to have a thousand cords, is dug and drawn 

 to the barn for $1.50 per cord, the measure 

 being taken of the space in the bed from which 

 it is removed. 



MAKING- CHEESE AND BUTTER. 

 The following statements made by J. C. 

 Oliver of East Charleston, Vt., to whom the 

 first premium on cheese and butter was awarded 

 by the Orleans County Agricultural Society, 

 at its fair at Barton, last fall, are published in 

 the Vermont Farmer : — 



"I submit the following report as to the 

 manner of making my cheeso : In the first 

 place, I am careful to have my pails perfectly 

 sweet, also my pans and cheese box. I strain 

 my milk in pans at night. In the morning I 

 skim my night's milk, put the morning's milk 

 with it in the box, heat the cream almost scald- 

 ing hot, and stir it into the mUk. Then the 

 milk should not be quite as warm as when 

 milked from the cow ; put in rennet sufficient 

 to fetch it, and let it stand half an hour ; cut 

 it in small checks, and let it stand another 

 half hour, then break it up with the hands. 

 Let it settle, then draw ofl' the whey, and heat 

 it scalchng hot, enough to v^arm the cm-d, re- 

 peat till the curd will squeak between your 

 teeth, break the curd each time when you ut 

 on the whey. Then draw off the whey, t 

 it, three teacups of salt to forty pounds of 

 ■cheese, let it stand till it is cold, then put it in 

 the press. 



My method of making butter. In the first 

 place I deem it necessary that my milk should 

 have good air. I do not mean by this, to 

 have the wind blow upon the milk, but have 

 it well ventilated. Then skim as soon as it 

 changes, churn and wash the butter until it is 

 free from buttermilk, then salt, thi'ee-fourths 

 ounce of Ashton salt to the pound. 



Onions. — Many complain that onions d 

 not keep. The trouble is in keeping them too 

 warm. The onion is a bulb, a plant at rest, 

 and the least warmth starts it into activity. It 

 is much better that onions should remain 

 frozen through the winter, provided they can 

 thaw graduafly, than to put them in a cellar or 



other warm place where their vegetative * 

 powers will be aroused. If put in large heaps 

 onions will be sure to spoil ; but if spread in 

 thin layers and covered with hay and straw, 

 so that if frozen the thawing may be gradual, 

 they will keep well through the winter. It is 

 the custom with onion growers to get their 

 crop to market as soon as possible. If they 

 were to provide proper storage, they would 

 realize much more for them when sent to mar- 

 ket later in the season. — American Agricul- 

 turist. 



For the Keio England Farmer. 



MOUTH AND FOOT DISEASE IN CAT- 

 TLE. 



Eruptive fevers, exanthemata, constitute a large 

 class of diseases, whicli are presumed to depend 

 upon tlie presence of some poison in the system, its 

 subsequent elimination, giving rise to the distinc- 

 tive symptoms of the inaladj'. 



The mouth and foot complaint helongs to this 

 class of disorders ; and although ordinarily one of 

 the least tatal, it sometimes assumes a very severe 

 form, and occasions considerable destruction of the 

 tissues of important parts. Perhaps there is no 

 disease of animals that varies more in the degree 

 of malignancy which it exhibits in difierent seasons, 

 under apparently similar conditions. Foreign cat- 

 tle frccpiently suffer from the malady in its most 

 virulent form ; but English cattlfe arc not cx(<mpt, 

 under certain conditions which are favoralile to the 

 development of the virus, from the most violent 

 manifestation of the morbid action. 



Conditions of Liability to, and Origin of the 

 Disease. 



Susceptibility to an attack appears to be increased 

 by travelling, by pregnancy, parturition, Lictation 

 and also by change of locality. But neither age, 

 condition, management, climate, temperature nor 

 any common causes of disease, seems to exert any 

 modifying influence. No extremity of privation, 

 nor the continued action of ordmary causes, is ca- 

 pable of inducing it ; and one reason for the in- 

 cUli'erence \\hich has been shown in respect to its 

 ravages, is to I)e found in the behef of its sponta- 

 neous origin, an idea which arises out of the obser- 

 vation of its frequently unaccountable appearance 

 m isolated places. 



The conviction of its spontaneousness has gained 

 strength from the fact long recognized, that cattle 

 when being travelled from fair to fair arc often at- 

 tacked. But there is nothing remarkable in this 

 tact, when it is remembered that a tuft of grass by 

 the road-side often holds a sufficient quantity of 

 saliva from the mouth of a diseased bea^t to uifect 

 a herd, and the short period of incubation of the 

 affection accounts for its sudden outbreak during a 

 journey which occupies only a few days. 



Some of the conditions which are essential to the 

 spread of the disease are known, but others are ob- 

 scure. It is certain that the malady is eminently 

 contagious and infectious ; but it is also true, that 

 its extension in certain years has been apparently 

 governed by the laws which regulate the spread of 

 epidemic diseases like cholera; and it has been 

 found impossible to determine whether the majority 

 of the attacks are to be attributed to the operation 

 of morbilic matter or virus, or to certain noucog- 

 nisable influences, the existence of which can only 

 be inferred from the effects produced. 



A reference to the previous observations on the 

 histoi-y of the disease will- show that, while there 

 have always been centres of infection in England, 

 the malady has prevailed over a large extent of 

 countiy only at intervals. 



