656 
THE RURAL NEW-YORKER 
SEPT. 12 
Orange County, N. Y., had once Bald something to me 
about a cheese factory on his farm, where fancy cheeses 
were made, and to him I wrote for possible information. 
Soon afterwards I received the following note : 
My Dear Rural—You have applied to the right man. 
Come up and I will show you the home of Fromage d’ 
Isigny. Yours, etc. N. w. howkll. 
My friend met me at the train, drove me to his hospitable 
home and after dinner, took me to the factory, which is 
situated on his farm and leased to a firm known as J. & J. 
Neuenschwander. The senior member of the firm was 
absent on a European tour, but the junior gave me a 
hearty reception. The building is a large one, on a hill¬ 
side, near its base, and contains all that is necessary for 
the business. An Immense spring furnishes a stream of 
pure, cold water and a large ice-house adjoins the build¬ 
ing, in the lower part of which is a cool room in which the 
cheese is ripened. The Messrs. Neuenschwander are natives 
of Switzerland and are sons of a cheesemaker—perhaps 
grandsons as well, and are thoroughly at home in their 
vocation. They have been in this country for about 16 
years and in their present location for 10. In conversation 
with him, I learned that they manufacture Brie, Camem- 
bert, Swiss and Isigny cheese. They formerly made Neuf- 
ch&tel also, but the competition of unscrupulous men who 
made a cheese from which a large part of the cream had 
been filched, compelled them to abandon that business, or 
adopt the methods of their competitors—a thing they 
would not do. Mr. Neuenschwander informed me that 
the first Brie made in this country was made by their 
predecessor, Mr. Wittstein. This was in 1864 or 1865. In 
1875 they began as successors and at first made about 80 
per day. In 1877 they made about 40 daily, and since then 
they have increased their business. 
“ Where d<\you market your cheese ? ” I inquired. 
“ We sell our Camembert in Boston. New York can im¬ 
port it cheaper than we can make it. Our Brie and Isigny 
we ship mainly to one firm, which supplies the very best 
hotels and restaurants in New York.” 
“ Can you make as good cheese as the imported cheese ? ” 
“ Of Brie and Camembert, yes. Of Swiss, no.” 
“ How is that ? ” 
“ I’ll teli you a little story,” said Mr. Neuenschwander : 
“ Many years ago, the father of the present King of Italy 
employed a friend of my father, a Swiss cheesemaker, to 
manage his dairy and make him some Swiss cheese, of 
which His Majesty was very fond. When he came to eat 
it, itwas not equal in quality to the imported. His Majesty 
suggested that he should procure some Swiss cows. The 
cheesemaker said he did not think that would help mat¬ 
ters, but the experiment was tried. The cheese was no 
better. ‘ Well ’ said His Majesty, ‘ what can I do more ? ’ 
The cheesemaker answered, ‘ Ah, your Majesty, if you will 
briDg me the Swiss mountains, I will make you Swiss 
cheese,’ and that seems to be about the size of it. The 
altitude, water, grasses and climate are all needed to 
duplicate this famous cheese.” 
“ Tell me about your d’Isigny cheese. I have never met 
it until recently,” said I. 
“ With pleasure,” said Mr. Neuenschwander. “ d’Isigny 
is, as you know, a place in the province of La Manche, in 
the western part of France. It is a low country and has 
been for generations famous for its butter, which sells at 
a very high price, all the year ’round. We desired a trade¬ 
mark and so devised the one you saw on our cheese, and 
named it d’lsigny from the famous French butter. The 
cheese somewhat resembles Brie, but is, as you see, smaller 
in size. It was purely our Invention, name, process, 
quality and all. But it grew rapidly in public favor and 
we now make an average of 300 per day. Owing to some 
alleged informality, owing to our ignorance of your laws, 
others have taken advantage of it, and are selling a cheese 
bearing a duplicate of our trade-mark and called d’Isigny. 
There are two factories in California, one in Minnesota, 
and five In New York that are doing this sort of work, but 
I am proud to say that none of them has approximated 
ours in quality. None of them ripen their cheeses—we 
alone do this. The others are all sold fresh.” 
In further conversation with Mr. Neuenschwander he in¬ 
formed me that one other cheese had defied, so far, suc¬ 
cessful manufacture in this country and that was Port du 
Salut. Many experiments have been made, but, so far, all 
have failed. He thinks it could be done, if at all, in the 
strictly Blue Grass region. 
Mr. Neuenschwander is an enthusiast in his business 
and a careful, painstaking student. A stroll into the 
ripening room, where the temperature was 54 degrees 
Fahrenheit, showed the shelves full of Brie, Camembert 
and d’lslgny in the various stages of ripening. Their 
beautiful golden yellow is not produced by the addition of 
any coloring matter, but is a result of their process, which 
he did not care to publish, it being a valuable part of his 
assets. He hopes, in time, to so arrange matters that his 
trade-mark and labels shall not be so pirated. The busi¬ 
ness is one deserving encouragement; and I should like to 
see it grow. Anything which consumes the milk in these 
dairy regions, reducing the quantity thrown on the New 
York market, is to be encouraged. E. g. F. 
Some Stock at Hornellsyille Fair.— Mr. Lyon show¬ 
ed an eight-year-old Jersey bull that furnishes motive 
power for drawing hay, helping the team up hill and tak¬ 
ing either horse’s place in case of accident. He has a horse 
collar fitted to him and with iron hames and c ain tugs 
drew 4,300 pounds on a pair of trucks. He weighs 1,640 
pounds. Some Cheshire pigs, shown by A. W. Crandall, 
were extra. The old sow was a model for a painter. She 
has given birth to 60 pigs in four litters, and received five 
first premiums. The Cheshire is, in my opinion, the best 
hog for growth, disposition and easy keeping that can be 
found. c. E. c. 
Live Stock Matters. 
An English Shetland Pony Stud Book has been issued 
containing the pedigrees of 48 stallions and 408 mares. 
Read what the express and truck men have to say in 
this and subsequent Issues about the type of horses they 
want. Too many people are sending the wrong horses. 
The increased interest shown in the importation and 
breeding of Shropshire sheep is something remarkable. 
There are thousands of farmers who believe that a cross of 
pure Shropshire on the ordinary sheep of the country 
will make the most economical American sheep. 
South Down Mutton.— The late Phil Thrifton, in his 
history of South Downs, wrote the following, which, 
we believe, has never been seriously denied: “ Some one 
has said that mutton may be the best and most savory 
meat to be found anywhere, it may also be the toughest, 
most unpalatable and unwholesome. We do not affirm that 
South Down mutton always fills the first condition above 
stated, and never the last, but we can safely say that well- 
bred and well-fed yearling South Downs, if properly dressed, 
will produce meat more pleasing to the palate, more easy 
of digestion and more nutritious, than the meat from any 
other animal, not even excepting venison and wild fowl, 
with all tfieir reputed richness in gamy, spicy flavor. Nor 
does it require that the purebred animal itself be 
slaughtered. The first cross with a pure South Down 
will do wonders in the way of improving the quality of 
the mutton. It is claimed that the South Down ram bred 
to the Cotswold ewe gives the best and most profitable 
cross-bred sheep for wool and mutton combined that has 
ever been known. Certain it is that in some localities 
where the purebred Cotswold has not done well, a cross 
with the South Down has been found to make a healthy 
and profitable sheep, particularly from a mutton produc¬ 
ing point of view.”_ 
BLOCKY VS. “RANGY” DRAFT HORSES. 
There has been quite a little discussion regarding the 
relative merits of the different types of draft horses—the 
high, long-legged horse or the short, compact one of about 
the same weight. In trying to learn more about the opin¬ 
ions of buyers and users of these horses we sent out the 
following note: 
“ What is your experience as to the hauling ability of 
the two types of draft horse—the tall, long-legged animal 
and the low down, blocky horse? Some parties claim that 
the tall horses can stand long hauls with heavy loads bet¬ 
ter than the low horses, while the latter can start heavier 
loads and are better for short hauls.” 
The following notes from leading express companies are 
significant. The way to obtain a good price for any 
product Is to produce what the purchaser likes. 
Good Walkers, Less Than 1 6 Hands. 
We purchase short-legged horses. We want good walk¬ 
ers, (some low-built horses are slow moving ) We prefer 
horses weighing from 1,200 to 1,350 pounds. We get much 
more service from them than from horses of the same 
weight that stand from 16 to 17 hands. We want them 
less than 16 hands. T. K. HALE. 
Supt. Horse Dept. American Express Co., Boston. 
Hard to Keep Long Legs In Condition. 
My opinion as to the relative merits of long legged and 
short, blocky horses is as follows: The long-legged horses 
are more difficult to keep in condition; being longer in the 
body they do not show the result of good feeding as do the 
short, blocky horses. For draught purposes they are liable 
to get sprung at the knees soon or knuckled at the pastern 
joints. Short, blocky horses for draught purposes are in 
my estimation the best, for they are generally stout in 
limb and do not beat their feet so hard on the pavement, 
and hence they last longer. They keep in good condition 
on less feed and haul as heavy loads as long legged horses. 
Ouc blocky teams can do more work and look better than 
the larger horses. C. s. sedgwick. 
Gen’l Agent U. S. Express Co., Philadelphia. 
Long Legs, too Weak; Short, Thick Legs, 
too Slow. 
I like neither of these classes of horses. More of them are 
worn out hauling the empty wagons by being pushed be¬ 
yond their natural gait than by hauling heavy loads—the 
long-legged animal is liable to strains, spavins, curbs, etc.; 
the low-down, blocky horse with heavy, thick limbs, big 
feet and thick neck is more liable to diseases of the lungs, 
and Is too slow. A horse about 16 hands high weighing 
from 1,200 to 1,400 pounds, with short couplings, medium¬ 
sized legs and feet, good chest, legs wide apart, not both 
coming out of the chest apparently from one hole, high 
forehead, eyes wide apart, nostrils and mouth large, muzzle 
small and the cheek or hinder parts of the jaw bone deep 
and wide apart, is an all day horse—one to be proud of. 
D. W. S. LYNCH, V. S. 
Supt. Adams Express Co.’s Stables, Philadelphia. 
IS THERE HOPE IN THE BEEF BUSINESS ? 
Cattle men at the West have had a very bad market for 
the last five years, and have become very badly demoral¬ 
ized. Many are hoping for better times, and a goodly num¬ 
ber are expecting them. There has not been much encour¬ 
agement for improving the character of beef herds, and in 
consequence a large percentage of the arrivals of native 
steers are nearer to scrubs than well bred cattle. Well- 
bred and well-fatted cattle are selling well: close around 
$6 per 100 pounds, live weight, reaching $6.25 to $6 50. 
Last month several lots of Hereford steers went at $6 to 
$6.40, and two-year-olds made as high as $87 per head. This 
lot were from 24 to 30 months old. A lot of yearlings from 
18 to 22 months old made $6.30 per 100 pounds, and $84 per 
head. One of the noticeable sales last month was a lot of 
172 two-year old grade Herefords bred on the range by the 
Converse Cattle Co. of Wyoming; they had been brought 
into Nebraska in August, 1890, and grazed on prairie 
grass until frost killed it. Then these and 178 common 
Wyoming rangers were fed prairie hay and oat straw, 
with one load of snap corn per day until January 21, 1891, 
when the 172 Herefords were taken out and put in open 
yards, and put on two quarts of shelled corn and a quarter 
of a pound of oil cake per day. The feed was increased 
from time to time until February 21, 1891, when they were 
having 70 bushels of shelled corn and 400 pounds of oil 
cake for the lot par day. This would give 22 )4 pounds of 
shelled com and 2^ pounds of oil cake per day. They 
were sold in Chicago on July 20 and 21, weighed 1,304 
pounds each, and brought $6.25 per 100 pounds live weight, 
or $81 50 per head. 
This is a feature of the ranch business that I have been 
endeavoring to bring about for nearly 20 years—the using 
of thoroughbred Hereford Bulls, and taking the produce 
at 18 to 24 months old to the States to feed. I have claimed 
that such produce and such feed would always take the 
top of the best markets in this country or England. 
While this lot of cattle sold at $6.25 per 100 pounds and 
brought $81.50 per head, similar cattle were selling in 
London on the same day at $16 to $17 per 100 pounds, 
dressed weight. That would make these cattle worth in 
London from $125 to $130 per head. So soon as cattle men 
recover from their demoralizition I think better breeding 
will be adopted among bullock breeders and feeders at the 
West. Farmers in the Eastern States might take this 
question of breeding for beef into serious consideration. 
Beecher, Ill. _ T. L. miller. 
LIVE STOCK JOTTINGS. 
It would appear that the Aberdeenshire Short-horns 
have not been scoring their usual easy victories at the 
English shows this summer. The English type has appar¬ 
ently asserted itself this year, aided by the judges, all of 
which is a delight to Johnny Bull and sorrow and worse 
to Sandy. 
In some of the English highbred varieties of pigs there 
is at an early age a tendency to lose or drop the tail. If 
they are not helped to retain them they are often tailless 
before they are weaned, and afterwards possess only 
stumps which curve upward, and which are often seen 
considerably agitated. Oil or salve is used to anoint the 
tail to prevent this mishap. 
It Is stated on the authority of the London Truth that 
the Aberdeen Angus cow, Princess Irene, which with her 
produce won the family prize for Her Majesty, Queen Vic¬ 
toria, at the Royal Northern Society’s show at Aberd en 
last month, weighed over a ton (British) live weight a year 
ago at the Dundee show of the Highland Society, where 
she was considered the biggest polled cow seen for many 
years, and she has considerably improved since. Why did 
not they weigh her again ? 
Large consignments of Shropshire sheep and Clydesdale 
horses are being dispatched from Britain during the show 
season to the United States. 
Dorset Horned sheep are characteristically prolific. An 
instance is mentioned of 48 esves of this breed having pro¬ 
duced no fewer than 105 lambs from September 26, 1890, 
to May 22,1891. The breed is increasing rapidly in popu¬ 
larity. 
The Farmers Club. 
ANSWERS TO CORRESPONDENTS. 
| Every query 1 must be accompanied by the name and address of the 
writer to Insure attention. Before asking a question please see If it is 
not answered in our advertising columns. Ask only a few questions at 
one time. Put questions on a separate piece of paper.] 
SWEET-MILK BUTTER 
Is the Extractor a Practical Success? 
Several Subscribers —Are the extractors about which so 
much was heard several years ago in practical operation 
now, and have they proved successful from a practical 
point of view ? 
Ans.—Y es, the extractors are in use in many parts of the 
country. Our readers will remember that this machine 
takes butter directly from the milk. The machine has 
been greatly improved and is now far more useful than 
when first introduced. In order to learn all we could 
about the practical value of the machine, we sent the fol¬ 
lowing questions to some of those who are using it every 
day. Their replies follow : 
1. Do you find the extractor a success for skimming 
and churning cream ? 
2. Is there strong prejudice against sweet-cream butter ? 
Can this be done away with ? What is the chief cause ? 
3. Is sweet-cream butter in any way inferior, for practi¬ 
cal purposes, to that made from ripened cream ? Is It pre¬ 
ferred by any class of customers ? Must it be sold at once ? 
What is the best system of handling it ? 
A Demand for Sweet-Milk Butter. 
1. We do not use it as a separator to separate the cream 
from the milk. We use it for making butter from the 
sweet milk. We run the latter through the extractor and 
extract the butter directly from it. I think it is a success. 
I am highly pleased with the extractor for making sweet 
butter, and the yield is greater than by separating the 
cream and churning it in the old way. 
2. In our city there is no prejudice against sweet-cream 
butter. Indeed, there is great demand for it. We have orders 
ahead on our books all the time. Tnis proves that there 
is no prejudice here. 
3. Sweet-cream butter is not inferior for practical use to 
that made from ripened cream. After using it once or 
twice, people always want it again. It is not necessary to 
gell it at Qnce. Several lots that were put in cold storage 
