38 



THE NEW GENESEE FARMER, 



Vol.. 



N. V. State Agricultural Society Reports. 



( Concluded from our last.) 



ON Bl'TTER. 



The committee unanitnouBly nward the 

 Ut premium, $30, to J. T. Lnnaing of Watervliet. 

 2d " 20, to W. Merrifield of Guilderland. 



3d «< 10, to Charles Lyon of Ogdensburgh. 



MR. Lansing's statement. 



1. The number of cowB ten. 



2. Stabled through the inclement season ; fed them 

 from three to four times per day with good hoy or 

 green stalks ; when near coming in, some oats, bar- 

 ley, or corn cracked. In summer, good pasture, with 

 living water at all times, and plenty of salt. 



3. Treatment of milk and cream before churning. 

 Sir lin the milk in tin pans; place them in a cool 

 cellar for the cream to rise. When sufficiently risen, 

 separate the cream from the milk ; put it in stone 

 jars, well prepared, before churning. 



4. The mode of churning in summer. — Rinse the 

 churn with cold water ; turn in the cream, and add 

 to each jar of cream put in churn one-fourth of the 

 same quantity of cold water. The churn used is a pa- 

 tent one, moved by hand with a crank, having pad- 

 dles attached, and so constructed a^ to warm the milk, 

 if too cold, with hot water, without mi-xing them to- 

 gether. The milk and cream receive the same treat- 

 ment in winter as in summer ; and in churning, use 

 hot instead of cold water, if necessary. 



5. Wash the butter with cold water till it shows no 

 color of the milk, by the use of a ladle. 



6. Use the best kind of Liverpool sack salt; the 

 quantity varies according to the state in which the 

 butter is taken from the churn — if soft, more, if hard, 

 less, always taking the taste for the surest guide. — 

 Add no saltpetre nor other substances. 



7. The best time for churning is the morning, in 

 hot weather, and to keep the butter cool till put down 



8. The best mode of preserving butter in and 

 through the summer and winter, is as follows ;"The 

 vessel is a stone jar, clean an. I sweet. The mode of 

 putting it down is to put in a churning of butter, and 

 put strong brine ; let it remain on till the next churn- 

 ing is ready to put down, and so on till the jar is fil- 

 led ; then cover it over with fine salt, the same to re- 

 main on till used. 



WiUervliet, Jan., 1842. JicoB T. Lansing. 



MR. MERRIFIELD*3 STATEMENT. 



Cows. — Eight. 



Kept. — In pasture, in summer ; on hay, straw, and 

 roots, in winter. 



Milk strained into the pans, and placed in the 

 cellar. 



The cream only churned, in a Dutch churn. 



Method of freeing the butter from the milk. — By 

 pressure. 



Salt used. — Liverpool sack, one ounce to the pound. 



Kept in the cellar, in summer, in wood. 



In winter, our milk stands tweive hours ; is then 

 removed to the stove, and scalded over a slow fire to 

 near boiling heal ; the pans removed to the cellar to 

 cool ; the cream only churned. 



etvilderland, Jan., 1642. WiLLtAM Merrifield. 



MB. LYOn's statement. 



To THE Committee. — The tub of butter exhibited 

 was manufactured without reference to this exhibi- 

 tion — in our ordinary way. My hours for milking 

 are very regular. My dairy, numbers twenty cows, 

 seven of which were milked for the first time this 

 reason. I fattened all my calves to the age of six 

 weeks. The latter part of the winter and through the 

 spring, my cows are fed about one peck of ruta bagas 

 each ; salted once a week in winter, and twice in 

 summer. Salting regularly, is essential, is conduc- 

 live to good health ; and tends to produce a uniformi- 

 ty in the quantity and improves the quality of the 

 milk. The average product of my cows this season is 

 100 lbs. per cow, besides what is used in a family of 

 from eight to ten persons. The shelves of my milk- 

 house are so constructed as to admit a free circula- 

 tion of air. My buildings do not require drains to 

 my cellars. The milk is strained as soon as possible 

 after milking, in tin pans, about three quarts to each 

 pan ; and stands until the milk is slightly turned, the 

 time required depending on the weather. 



Churning performed every day, (Sundays except- 

 ed.) When cows are regularly salted, I have never 

 known on instance of any extreme difficulty in ob- 

 taining butter. After it is obtained, it is immediately 

 taken from the buttermilk, all the milk worked ofT 

 that i« practicable at the time, salted to the tasto, snd 



placed in a cool cellar until the next day, when the 

 buttermilk is entirely worked out by the use of a la- 

 dle, and then packed solid in tubs. 



The salt 1 use is sock salt. After the tub Is filled, 

 the butter is kept covered with brine sufficient to keep 

 the air entirely excluded, especially that mod* during 

 the warm port of iheseaton. P.lytubsar- placed in 

 the coolest part of my cellar. Butter made and pro- 

 tected in this way, will keep sweet one, two, or three 

 years. Chas. Lyon. 



0,wcgaUhie, St. Lawrence Co., Jan., 1848. 



REPORT ON CHEESE. 



The Committee on Chetse report. 



There were only five specimens on cheese present- 

 ed for premium, that came within the rules of the 

 Society The cheese was generally of good quality, 

 and creditable to the contributors and to the Society. 

 The number of competitors was small, and a reflec- 

 tion on our dairy counties, which are so distinguished 

 for the qualities of their cheese. 



The specimen of D. Marvin was very good, and 

 the committee hod some hesitation in deciding the 

 comparative e.xcellence of this and thot of H. & P. 

 Allen of Duanesburgh, and finally decided in favor of 

 the latter, as entitled to the Society's first premium of 

 .f 20, upon the fact that this was rather the most mild 

 and uniform in taste and flavor. 



Your committer award the second premium, of $10, 

 to D. Marvin of Coopcrstown. 



The other samples were very good, but were not 

 of so even a quality, nor»uuiform in flavor; and as 

 there was no entry for old cheese, that came within 

 the rules of the Society, your committee recommend 

 a gratuitous premium of .'jiB to Phincas Hard of Le 

 Ray, for a sample very fine, ond deserving particular 

 notice. 



Your committee regret that in sections where so 

 much good cheese is made, there should be so limited 

 a number of competitors for the very liberal premiums 

 oflered. If the reward offered was the only motive for 

 bringing forth these articles, the reason might be found 

 in the little regard in the chastened minds of the com- 

 munity for that which many others have coveted ; 

 but as the great object of these exhibitions is tq com- 

 municate and receive inforriiotion on subjects of great 

 interest to all, the grand and high principles which 

 actuate worthy citi-zens, should lead them, by the ex- 

 hibition of their own successful inonufactures, to in- 

 struct, stimulate, and encourage those less informed 

 than themselves. 



A well managed dairy is one of the most valuable 

 sources of a farmer's revenue. The product of a good 

 cow, for a single season, in milk, butler, cheese, <itc. 

 may be estimated at more than thirty dollars. 



Wo refer to the anne.\ed statements of the competi- 

 tors, whose .'Juccess is the highest recommendation of 

 the method pursued by thein, 



MESSRS. Allen's stateme.nt. 



Number of cows kept, eleven. Cheese made from 

 two milkings, in the English manner; no addition 

 made of cream. For a cheese of twenty pounds, o 

 piece of rennet about two inches square is soaked 

 about twelve hours in one pint of water. As rennets 

 ditTer much in quality, enough should be used to co- 

 agulate the milk siifficientlij in obout forty minutes. — 

 No salt is put into the cheese, nor any on the outside 

 during the first six or eight hours it is being pressed ; 

 but a thin coat of fine Liverpool salt is kept on the 

 outside during the remainder of the time it remains in 

 press. The clieeses arc pressed forty-eight hours un- 

 der a weight of seven or eight cwt. Nothing more is 

 required but to turn the cheeses once a day on the 

 shelves. PI. & P. Allen. 



Duanesburgh, Jan, 17, 1842. 



MB. Marvin's statement. 



The milk strained in large tubs over nijiht ; the 

 cream stirred in milk, and in morning ^trained in some 

 tub ; milk healed to notural heot ; add color and ren- 

 net ; curd broke fine and wheyolF, and broke fine in 

 hoop with fast bottom, and put in strainer ; pressed 

 twelve hours ; then taken from hoop, and salt rubbed 

 on the surface ; then put in hoop, without strainer, 

 ond pressed forty eight hours ; then put on tables, ond 

 salt rubbed on surface, nnd remain in sail six days, 

 for cheese weighing thirty pounds. The hoops to 

 have holes in the bottom ; the crushinga ore saved, 

 and set and churned, to greise the cheese. The 

 above method is for making one cheese per day, 



Coopersioicn, January, 1842. Daniel Marvin. 



MR. hardy's statement. 



The number of cows kept is ihirty.eight. Cheese 



made from two milkings--no addition ol crcm.— 

 The quantity of salt used was one tea-cupful to twenty 

 pounds of curd, of common Onondaga salt The ren- 

 net was prepared by soaking one rennet in a jor of 

 five or six quarts, filled with oalt and water. From 

 one pint to one quart was used, according to tie 

 strength of the rennet, for a cheese of eighty or ninety 

 pounds. The cheeses were pressed in a common 

 wheel and lever press two days. The cheeses were 

 token from the press, ond rubbed with onnatto, sooked 

 in strong ley ; then rubbed with whey butter, ond 

 turned and nibbed daily through the season with the 

 some. Phibeas Hardy. 



Le Roy, J/ffersonCo., Jan. 10, 1842. 



REPORT ON WHEAT, RYE AND BARLEY. 



The committee regret that they have been compel- 

 led to reject several applications for premiums, bo- 

 cause the terms of the executive committee were not 

 complied with. They regret it the more, because 

 some of them would no doubt hove received premi- 

 ums — among whom were Eliaha Pettibone, James 

 Beaty, applicants for the premium on wheat, and Jay 

 Pettibone for barley. 



The first premium on wheat is awarded to George ■ 

 Scheffer of Wheotland, Monroe co. The amount 

 raised was 300 bushels on 7 1-2 acres, averaging forty 

 bushels to the acre. 



The first premium on barley to John W. Turnni- 

 clifle, Richfield, Otsego co., one acre yielding 53 1 4 

 bushels orbarley. The whole expense of raising this 

 ocre of barley is estimoted ot ,$12 50. 



The committee regret exceedingly that in so large 

 a groin growing Slate, so few men could be found 

 who either deserved or were desirous of obtaining the 

 premiums of the Stale Society. 



REPORT ON CORN, OATS AND PEAS. 



There were two npplipafits for premiums op corn, 

 and your committee regret that the statements accom- 

 panying the applications were not more explicit, com- 

 plying more strictly with the rules of the Society, as 

 much useful information might be derived therefrom. 



They aword the first premium of $20 to William 

 Ingalls of Volney, Oswego county, for raising 148 

 bushels of shelled corn on one ocre of land. 



And the second premium of $10 to J. F. Osborn 

 of Cayuga county, for raising 144 bushels, weight 

 56 lbs. toihebuehel, on one acre of land ; but the 

 mode of ascertaining the quantity was not wholly sot- 

 isfactory to the committee. 



There were five competitors for oats, all very highly 

 deserving of commendation. 



They award the first premium of $15 to D. W. 

 Weeks of Wotertown, Jeirerson co., for raising 113 

 1 2 bushels on one acre ol land. 



They award the second premium of $8 to John S. 

 Jones of East Bloomfield, Ontario co., for raising 

 102 1-2 bushels on one ocre ot land. 



They recommend a premium of $5 to Amos A. 

 Egleston of Greenwich, Washington co.. lor the ex- 

 cellence of the specimen presented by him, weigh- 

 ing 42. lbs. to the bushel, it being also a large crop. 



There were no applicants for peas. 



The Committee appointed to examine the beautiful 

 production of art, called the Amazon Bonnet, exhibi 

 ted to the Society by Messrs. Volentine & Eaton, 

 No. 121 Woter street. New- York, report : 



That they colled to their aid a number of intelligent 

 ladies, by whose taste ond superior judgment in these 

 matters, they were controlled. 



This specimen of ingenuity, combines great ele- 

 gance and beauty with strength and durability. It is 

 manufactured from the finest quoliiy of i^/nniHo gross. 

 Si.x thousand five hundred fibres, woven togeiher, 

 will moke about one hundred yards of braid, which 

 quantity will make one ol the finest class ofboniiets. 

 ■This materiol mny be twisted into an endless voiiety 

 of patterns, ond is susceptible of any color or figure. — 

 This bonnet con be taken opart, and cleansed with 

 ease, ond put together ogain. losing thereby none of its 

 original beouty or value. Its texture and durnbiliy 

 hove never been equalled, ond for beauty, it surpat- 

 ses almost ony thing of the kind. "I'he material from 

 which it is monufociured is imported, but is of small 

 value compared wiih the labor in brdiding the some. 

 If it comes into general use, it will open a field of pro- 

 ductive industry to many inuigent females ond chil- 

 dren of our populous toy. ns. We commend this bon- 

 net to the patronage of ihe American ladies. Benevo- 

 lence to a^rge class of their own sex in destitute cir- 

 cumstanc^ should prompt them to encourage the pro- 

 duction of an oriicle that will afl'ord employment, ond 

 consequently comfort to indigent but worthy females. 



