a  thriving  community,  with  trade  and  agriculture 
rather  curiously  blended. 
In  the  outer  edge  of  the  old  village  is  the  cheese  fac 
tory  of  Lawrence  <fc  Durland.  The  main  building  is 
165  x  70  feet  and  there  are  numerous  ells  beside.  It 
was  established  in  1862,  commencing  in  a  small  way, 
but  the  business  has  grown  until  it  now  consumes 
an  average  of  9,000  quarts  of  milk  every  day  in  the 
year.  The  bulk  of  this  milk  is  delivered  at  the  fac¬ 
tory,  but  there  is  a  receiving  station  near  Goshen, 
where  a  considerable  quantity  of  milk  is  received  and 
forwarded  to  the  central  plant.  Originally,  only 
Neufchatel  cheese  was  made  and  that  is  still  the  main 
business.  Mr.  Lawrence,  the  practical  man  of  the 
firm,  wanted  a  fine  rich  cheese  and  about  1874  suc¬ 
ceeded  in  making  what  is  known  as  “  cream  cheese  ” — 
a  cheese  made  entirely  of  cream.  Old  cheese  makers 
had  insisted  that  this  was  not  practicable — that  a 
large  part  of  the  butter  fats  would  be  lost  in  the 
whey,  but  Mr.  Lawrence  was  of  a  contrary 
opinion  and  finally  succeeded  in  producing  his 
cream  cheese— a  cheese  which  has  since  achieved 
a  national  reputation  and  which  is  a  most  deli¬ 
cious  article  of  food.  It  is  put  up  in  blocks  or 
cakes,  about  4 34  inches  long,  3  wide  and  134 
thick,  wrapped  first  in  manilla  paper  and  then 
in  tinfoil. 
In  1885,  he  added  the  manufacture  of  Brie  and 
isigny  to  his  business.  No  other  cheeses  are 
made,  except  on  occasions  when  his  patrons  flood 
him  with  milk,  he  runs  his  surplus  through  the 
separator,  sells  the  cream  or  makes  it  into  butter 
and  makes  a  skim  cheese  of  the  skim-milk.  This, 
however,  is  only  an  incident  in  his  business — not 
a  prominent  feature. 
The  plant  is  the  most  complete  we  have  ever 
seen.  No  money  has  been  spared  to  furnish  it 
with  the  best  appliances  for  the  various  phases 
of  this  somewhat  complicated  craft.  Notable 
among  these  is  the  refrigerating  apparatus,  by 
means  of  which  they  can  absolutely  control  the 
temperature  of  their  cooling  and  refrigerating 
rooms,  or  manufacture  ice.  This  alone  cost  about 
$6,000.  They  use  a  Danish-Weston  separator, 
have  the  most  improved  churns  and  butter-work¬ 
ers,  which  are  only  occasionally  used  and  every 
requisite  for  making  the  various  kinds  of 
cheese.  The  whey  is  carried  by  a  pipe  line, 
forced  by  a  pump  over  a  rise  of  ground  to  a  pen 
some  200  yards  distant,  where  it  is  fed  to  swine — 
far  enough  away  to  avoid  all  taint.  They  do  not 
consider  the  pork  business  specially  profitable, 
but  they  must  have  the  whey  eaten  up — they 
could  not  dispose  of  it  in  any  other  way  without 
polluting  the  streams. 
A  complete  water  system  extends  through  the 
building,  giving  ample  protection  in  case  of 
fire.  Two  large  boilers  furnish  steam,  one  only 
being  used  at  a  time,  the  other  being  ready  in 
case  of  any  accident  occurring  or  repairs  being 
needed. 
The  material  for  the  boxes  in  which  they  ship 
their  cheese  is  prepared  at  Long  Eddy,  N.  Y., 
and  shipped  to  them  in  bulk,  cut  to  the  sizes  ne¬ 
cessary,  so  that  it  is  speedily  and  cheaply  put  in 
shape.  Their  goods  go  to  all  the  leading  cities 
this  side  of  the  Rocky  Mountains,  in  fact,  go  to 
California,  but  goods  for  these  extreme  western 
points  are  ordered  through  their  Chicago  agency, 
in  order  to  save  time. 
They  buy  their  milk  of  the  producers,  paying 
on  the  15th  of  each  month  for  the  previous  month’s 
production.  The  price  is  based  on  the  New  York 
Exchange  price,  being  a  half  cent  or  a  quarter 
cent  off  as  the  market  will  permit,  and  occasion¬ 
ally  the  full  city  price  is  paid. 
They  make  two  or  three  grades  of  Neufchatel, 
their  best  being  what  is  known  as  the  “Cow  ’ 
brand,  which  is  known  all  over  the  country. 
It  is  largely  consumed  in  this  city,  as  well  as  iu 
numerous  other  sections.  The  demand  for  their 
other  goods  is  not  so  great  as  for  Neufchatel,  and  it  is 
in  this  particular  line  that  the  firm  have  made  their 
greatest  success.  The  R.  N.-Y.  is  confident  that  their 
business  is  destined  to  become  very  much  larger  in  the 
near  future,  as  the  taste  for  their  goods  grows.  We  are 
just  beginning  to  properly  appreciate  these  delicacies 
and  the  consumption  is  sure  to  largely  increase.  They 
deserve  well  of  the  people  of  the  milk-producing  reg  ons 
What  the  condition  of  the  New  York  milk  market 
would  be  were  the  9,000  quarts  which  they  daily  con¬ 
sume  thrown  on  it,  would  be  hard  to  tell.  We  hope 
to  see  the  day  and  that  ere  long,  when  they  will 
double  their  capacity  as  well  as  their  profits. 
We  hope  at  an  early  date  to  give  our  readers  a  some¬ 
what  detailed  account  of  the  processes  employed  in 
making  Neufchatel  cheese  in  this  establishment,  which 
should  be  interesting  reading.  Labor  is  a  large  factor 
in  the  process  and  the  rapidity  and  skill  shown  by  the 
operatives  seem  marvelous  to  the  untrained  eye. 
each  day  in  the  year  from  its  milk  traffic.  Two  trains 
are  required  for  the  business.  It  costs  it  considerably 
less  than  $500  per  day  to  run  them,  pay  for  wear  and 
tear,  etc.,  leaving  more  than  a  thousand  dollars  per 
day  net  profit  from  this  business  alone.  The  com¬ 
pany  should  at  once  begin  the  equipment  of  its  road 
with  good  refrigerator  cars  and  see  that  every  can  of 
milk  when  it  enters  the  cars,  is  in  a  temperature  that 
will  not  in  any  way  damage  it.  The  cars  in  which  the 
milk  comes  are  simply  box  cars,  the  material  of  which 
is  heated  through  in  the  sun  and  they  are  about  as 
unfit  vehicles  for  the  business  as  could  be  devised. 
The  road  owes  a  better  state  of  things  to  its  milk  ship¬ 
pers.  The  milk  business  has  been  the  salvation  of  the 
road — has  been  the  one  factor  which  has  kept  it  from 
a  state  of  perpetual  bankruptcy.  Let  the  concern  do 
its  duty  by  the  milk  shippers  and  all  will  be  well. 
that  averages  from  334  to  434  of  fat- 
at  the  same  price,  both  are  legal. 
This  must  be  improved  upon. 
Advantages  of  Producing  Fat  Milk. 
The  combined  wisdom  of  the  legislators  of  the  State 
of  New  York  have  settled  that  milk  which  contains  12 
per  cent  of  solids  shall  be  legally  pure,  provided  that 
of  these  12  parts,  three  at  least  shall  be  butter  fats. 
It  is  possible  that  a  higher  legal  standard  at  the  pres¬ 
ent  time  might  be  unwise;  but  the  time  is  coming,  and 
The  Rural  New-Yorker  thinks  it  not  very  far  dis¬ 
tant,  whan  such  a  standard  will  no  longer  be  accept¬ 
able.  Beyond  all  question,  there  are  hundreds  of 
thousands  of  cows  whose  milk  will  not  more  than 
comfortably  stand  the  test  for  the  official  standard, 
and  to  change  the  law,  decreeing  such  milk  unlawful, 
might  and  doubtless  would  work  hardship.  But 
there  is  a  better  way  out,  and  it  is  gradually 
growing  into  favor,  as  The  Rural  New-Yorker 
has  before  noted,  and  as  the  following  brief 
sketch  of  a  successful  business  indicates  : 
Mr.  Lewis  B.  Halsey  has  been  in  the  milk 
business  for  many  years.  His  principal  place  of 
business  is  at  955  Sixth  avenue,  corner  of  54th 
Street,  with  branches  on  Amsterdam,  Columbus, 
Park  and  Madison  avenues,  and  at  Seabi  ight  and 
West  End  in  New  Jersey.  This  large  business 
is  the  logical  outgrowth  of  honest,  earnest 
efforts  to  improve  the  standard  of  the  goods 
sold.  Mr.  Halsey,  as  The  Rural  New-Yorker 
has  frequently  urged  upon  dealers,  has  bent  his 
efforts  to  sell  better,  not  cheaper  milk,  and  the 
success  which  has  attended  his  efforts  is  seen  in 
the  growth  of  his  business  from  a  very  small 
beginning  to  its  present  magnitude. 
Mr.  Halsey  has  a  creamery,  or  milk  receiving- 
station  at  Hobart,  Delaware  County,  N.  Y., 
where  he  buys  250  cans  or  10,000  quarts  of  milk 
daily.  But  it  is  not  simply  “legal”  milk.  He 
has  no  use  in  his  trade  for  that  sort.  He  wants 
no  milk  that  will  not  show  four  per  cent  of  butter 
fat  by  the  Babcock  test,  and  all  the  milk  he  buys 
is  thus  tested.  He  pays  a  better  price  than  other 
creamery  men  pay,  giving  the  full  Exchange 
price  without  deduction,  and,  in  addition,  he  fur¬ 
nishes  his  patrons  with  cans  free  of  cost.  If 
milk  is  better  than  the  four  per  cent  standard, 
he  pays  an  additional  rate — based  on  what  the 
surplus  fat  would  sell  for  made  into  bulter.  Me 
deducts  four  cents  per  pound  for  the  making  of 
such  butter,  and  pays  the  balance  to  the  producer. 
Here  is  an  incentive  to  produce  good  milk — not 
simply  quantity,  regardless  of  quality.  There 
is  a  double  inducement — first,  in  the  half  cent 
per  quart  he  pays  more  than  other  dealers  pay, 
and,  secondly,  in  the  premium  for  milk  running 
above  the  four-per-cent  standard.  It  is  safe  to 
say  that  Mr.  Halsey’s  patrons  at  both  ends  of  the 
line  will  stick  to  him  like  wax,  and  The  Rural 
predicts  that  others  will  be,  ere  long,  forced 
to  follow  his  example. 
At  the  various  depots  alluded  to  above,  Mr. 
Halsey  sells,  in  addition  to  milk  and  cream, 
butter,  eggs,  canned  goods,  etc.,  and  next  fall 
he  will  add  a  full  line  of  hog  products,  from  pork 
of  his  own  growing — pork  fed  on  whey  and  skim- 
milk,  with  range  and  grass,  and  finished  off  with 
wheat  middlings,  etc.,  no  corn  entering  into 
their  dietary.  He  has  now  a  large  number  of 
pigs  on  this  bill  of  fare,  and  hopes  to  swell  the 
number  to  more  than  a  thousand  ere  the  summer 
is  over.  He  is  sound  on  the  pork  question  as  well 
as  on  milk,  and  The  Rural  New-Yolker  pro¬ 
poses  to  keep  an  eye  on  his  experiment  and  tell 
its  readers  more  about  it,  when  “  killing  time  ” 
comes.  It  is  safe  to  assume  that  there  will  be  no 
cholera  in  this  herd  of  swine  if  he  keeps  the 
“  inoculator  ”  away.  Range  and  grass,  with  shade 
and  pure  water,  are  the  prophylactics  that 
swine  men  must  rely  on.  Pork  grown  and  fed 
thus  becomes  a  wholesome  food,  quite  different  from 
the  greasy,  scrofulous  article  produced  by  hogs  whose 
exclusive  diet  is  corn. 
Head  op  two-year-old  Grade  Jersey  Heifer.  Fig.  180. 
Showing  the  effect  of  using  chemical  dlshorner  In  preventing 
the  growth  of  the  left  born, 
Skull  of  Another  Grade  Jersey  Heifer.  Fig.  181. 
Showing  as  a  result  of  the  app’ieatlou  of  chemicals,  that  the  horn  anti  the  base  of 
the  skull  which  supports  it,  have  failed  to  develop. 
The  Lehigh  Valley  Railway  is  working  quietly  but 
industriously  at  building  up  a  business  in  shipping 
milk.  One  creamery  has  recently  been  erected  on  its 
route.  Its  milk  comes  from  points  between  Waverly 
on  the  Erie  and  Jersey  City.  It  is  delivered  in  the 
outskirts  of  Jersey  City — somewhat  of  an  inconven¬ 
ience — but  its  freight  rate  is  only  28  cents,  four  cents 
less  than  the  other  lines  charge. 
Better  Cars  Wanted  on  the  Erie. 
The  following  brief  note  explains  itself  and  furnishes 
the  text  for  a  further  admonition  : 
Editors  Rural  New-Yorker: 
Thanks  for  the  gentle  hint  you  gave  the  Erie  Rail¬ 
way  as  to  their  treatment  of  the  milk  shippers  along 
their  line.  I  ship  my  milk  from  Goshen  and  it  must 
leave  the  farm  about  6  o’clock  p.  m.  From  that  time 
until  it  reaches  my  dealer,  say  about  2  o’clock  a.  m., 
it  is  exposed  to  a  temperature  (through  June,  July  and 
August)  that  is  simply  torrid,  and  once  in  a  while, 
despite  my  best  efforts,  it  sours.  The  Erie  can  afford 
to  give  us  refrigerator  cars  and  ice,  and  the  company 
should  do  it.  *  *  * 
Our  correspondent  is  quite  right.  The  Erie  Rail¬ 
way  brings  into  market  nearly  5,000  cans  of  milk 
daily — in  round  numbers  the  company  receives  $1,500 
3,285,000  Quarts  Kept  Away  from  New  York. 
Give  us  More  Good  Cheese. 
The  village  of  Chester — old  Chester,  in  Orange  Co.  T 
N.  Y. — had  a  narrow  escape  from  the  atrophy  which 
has  seized  so  many  old-time  rural  places,  when  left  to 
one  side  by  the  railways.  When  the  Erie  Railway 
went  through  that  section,  it  left  the  pleasant  old  vil¬ 
lage  about  a  mile  away,  but  it  has  put  out  its  runners 
and  taken  root  along  the  interval,  until  the  station 
and  the  old  hamlet  have  grown  together  and  it  is  now 
