... 
TWO DOLLARS A YEAR.] 
[ SINGLE NO. FIVE CENTS, 
MOORE’S RURAL NEW-YORKER, 
AN ORIGINAL WEEKLY 
AGRICULTURAL, LITERARY AND FAMILY JOURNAL, 
all liable to standing -water in the -winter, it 
should be thrown up into narrow beds and 
carefully furrowed out, so that all surface 
moisture may at once drain away. Unless this 
is attended to, it is of but little benefit to plow 
low lands in the fall. If under water through 
the winter and spring, they become hard again, 
tfie frost has no mellowing effect, and very little 
decomppsition takes place. We repeat it; pro¬ 
vide for the surface drainage of all fall-plowed 
lands, if you would reap any benefit therefrom. 
It is well, too, to plow deep and narrow fur¬ 
rows, as they expose most surface to the action 
of ihe frost, and it matters not how rough it 
may be, provided the whole surface is turned 
up by the plow. 
In conclusion, we would urge upon the farmer 
the importance of preparing before winter sets 
in, as far as may be, for another year. We hear 
it remarked again and again, that late sowing 
was the bane of the spring wheat and barley 
crops this season, and that those who sowed 
early on fall-plowed land invariably secured 
the best result. Their oat and corn crops were 
also better, as they were able to give them more 
prompt attention, and all their farming opera¬ 
tions were much in advance of those who ne¬ 
glected plowing in the fall. 
fruitful trees with a fence summer before last, 
and within said enclosure I kept my hogs (lur¬ 
ing three or four months, before the weather be¬ 
came very cold, and all the while they had a 
dry, warm bed. They took whatever apples fell 
from the trees in the enclosure, and had, in ad¬ 
dition, the soft and ripe apples that fell in tie 
remainder of the orchard, not enclosed. In this 
way all the apples were saved, and we had a 
great abundance, and a dozen apple trees were 
digged about and dunged in the most thorough 
manner—resulting in an abundant crop of ap¬ 
ples this year, where apples don’t grow on every 
bush. The same plan I have pursued before. 
Each year I shift the fence to a new place, and 
so manure and cultivate a new plot of ground, 
and in every case I have seen a marked improve¬ 
ment in the trees that were honored by the at¬ 
tentions of the swine. Hogs, when freely sup¬ 
plied with apples, need little or no water, and a 
good breed of hogs will grow upon raw apples 
and become so near fat a novice would scarce 
know the difference. In this region of country 
we cannot afford to feed co-i to hows unless it is 
ground and boiled with \ umpkms, anples, or 
some vegetable, and then only in .he -winter or 
to harden the pork just before killing. 
In fact, hogs are of little profit except for the 
u'ork they do. Their instincts, habits — their 
mental, moral and physical constitutions — are 
admirable ! Even John Ca , in did not, to mv 
knowledge, extend his doc? me of original sin 
and total depravity” to the log. No, that good 
old man very properly put p pkisier where it 
belongs—on the Hog’s revile -s ! Will not a sow 
with eight pigs, (the orthodox .'lumber.) beat 
any “ gang plow” in Ohriste idorn in turning up 
the sod ? « Yes,” says For,-, « ar d that is what 
I don’t like.” Yes # you di\ You have got the 
old sow ii^Jjj^pynng pin - v < like a great 
goose, you are filling nr.: : it. -he was 
made to plow before Wood a: d Curtis were ever 
thought of, and there is enough for her to do on 
every farm. There*are, or ought to be, fruit 
trees to cultivate—garden patches to manure 
and clear of worms, bugs and pernicious vermin 
—and all sorts of scavenger work to perform. 
Like some other folks, the*Sow is sometimes 
“out of her sphere,” but there is always a place 
for her, and she is always good in her place. 
Not a hog, except my friend Griffith’s, has 
been running at large round my premises this 
year, and his have been here only a small part 
of the time. Why, we have left the cellar door 
open, and the barn door open, and divers edibles 
have stood round in baskets and lags untouched 
of hogs —a kind of comparative nxllenium seem¬ 
ed to prevail— and all owing to the doctrine of 
keeping the hogs in close confinement. Not ex¬ 
actly in close confinement, for when hogs are in a 
small pen you must take great pains to keep 
them clean, and you must bring in much for 
them to saturate — and take it out ag^in ; but 
if you put them on ground designed fo»cgiltiva- 
tion, and in an enclosure large enownh to prevent 
its getting muddy, you manure the !K>il and cul¬ 
tivate it with little trouble. Enclosures for 
hogs can be made in parts of the garden or fields, 1 
in the summer or fall, from which early vegetn-*< 
bles have been removed ; thus the urine, &c., 
will all be composted and left where it is want¬ 
ed. A fence can be contrived, easy of removal. 
All honor to the swine. May they find friends 
to care for them while living —there are enough 
always to gather admiringly round their “ re¬ 
mains.” H T B 
Rules are no doubt necessary and useful but 
need to be varied to suit variations of tempera¬ 
ture, size of cheese, and other circumstances, as 
experience and good judgment may dictate. I 
find that the rules by which our dairymen profess 
to be guided are imperfectly understood. The 
rule for salting, as given me by twelve or fifteen 
makers in different towns of the county, is— 
1 common tea-cup ot salt to 15 to 20 lbs. curd. 
Some use 1 cup to 20 lbs. pressed cheese. On 
trial I found the “ tea-cup” to vary from from 5 
to 8 oz. “ Rules” are repudiated by some of our 
makers more than they should be, and yet some 
who adhere the most strictly, though sometimes 
succeeding admirably, perhaps as often fail 
most signally. One of our best makers, who 
has made a good dairy for 15 years, and who is 
far from being an “ old fogy”—a man “ compe¬ 
tent as well as honest”—holds these rules for 
making cheese in utter contempt. As frequently 
laid down they doubtless ought to be thus held; 
and yet persons of limited experience may, and 
often do get useful hints from writers conver¬ 
sant with the subject. I annex the process of 
some four of our dairymen that may be consid¬ 
ered a fair sample of the mode of our best 
makers. 
No. 1 is a dairy of 40 cows; milk strained at 
night into a tin vat, set within a wooden one ; is 
cooled by pouring in water with pounded ice 
into the chamber to prevent souring. Yat is 
skimmed in the morning, and cream warmed so 
as to mix well with the milk again. Morning’s 
milk is added—the whole is warmed, by pour¬ 
ing warm water into the chamber, up to 88°._ 
Rennet is added sufficient to fetch curd in thirty 
to forty-five minutes. When the curd is well 
“ come” it is carefully cut with a woodeff knife. 
Let it stand a few moments. Break carefully 
with the hand. Draw off part of the whey with 
syphon. Break again. Draw off whey. Mix 
again and as finely as possible. Scald gradual¬ 
ly, by pouring hot water into the chamber, up 
to 110°. Mix meanwhile. After it reaches 110°, 
let it stand about an hour, stirring it occasion¬ 
ally. Cool with whey previously dipped off 
for the purpose. Dip curd into sink with false 
bottom ; stir well and let it drain thoroughly, 
so that the salt will not run off in the whey._ 
Add 1 common tea-cup of salt to 15 lbs. pressed 
cheese. Mix thoroughly. Put to press till 
night; turn and bandage and press with all 
the power of a large compound lever and pulley 
press till morning, when it should be put on the 
shelf. The cheese is turned and thoroughly 
rubbed daily, and greased sparingly and not 
often. If mould accumulates under the bandage 
it is washed off with hot whey. This dairy was 
very superior last year and is very good now. 
No. 2 has 50 cows. Process very similar to 
No. 1 . Attaches considerable importance to his 
mode of cutting with wooden knife and break¬ 
ing carefully with the hand. Scalds with steam 
let into the chamber gradually up to 110° to 
112°. l^es 1 lb. of salt to 33 of pressed cheese. 
3. It is very important to scald and salt enough, 
not only to keep the cheese upright and in 
shape, but to prevent the strong, rank flavor by 
no means uncommon. If there is a decided 
lack of salt the cheese sometimes becomes al¬ 
most or cpiite tainted, and of course worthless. 
If salted too much the cheese is dry, hard and 
insipid. A proper combination of scald and 
salt, more than all other things, gives the cheese 
that mild, rich flavor w’hich is so desirable.— 
4. Regard should be had in this matter of salt¬ 
ing and scalding to the size of the cheese. A 
very large cheese requires more salt and scald, 
in proportion to size, than a very small one.— 
5. Some importance should perhaps be attached 
to the theory that putting to press too warm 
injures the flavor. 6. Press gradually for awhile 
—then don’t be afraid of pressing too hard .— 
7. That process as a while is best, which gives 
us a good smooth surface—Cheese all “ square 
up,” not concave or convex—firm and elastic to 
the touch—boring firm, yet not hard—filling the 
trier well, and of course not porous, and of a 
mild, buttery flavor. Yours, <fcc., b. 
Jefferson Co., N. Y., Sept. 20, 1856. 
CONDUCTED BY D. D. T. MOOSE, 
WITH AN ABLE CORPS OP ASSISTANT EDITORS. 
SPECIAL CONTUUJCTOIfSj 
H. T. BROOKS, PROr. C. DEWEY, 
T. C. PETERS, L. B. LANGWORTHY, 
H. C. WHITE. 
Thh Rural New-Yorker is designed to be nniqne and 
beantifnl in appearance, and unsurpassed in.Value, Pnrifv and 
Variety of Contents. Its conductors earnestly labor to mabeit 
a Reliable Guide on the important Practical Subjects connected 
with the business ot those whose interests it advocates. It 
embraces more Agricultural, Horticultural, Scientific, Mechan¬ 
ical, Literary and News Matter, interspersed with many appro¬ 
priate and beautiful Engravings, than any other paper published 
in this Country,—rendering it a complete Agricultural, Lit¬ 
erary and Family Newspaper. 
tPST’ All communications, and business letters, should be 
addressed to D. D. T. MOORE, Rochester, N. Y. 
For Terms, and other particulars, see la6t page. 
HENS-BREEDS AND MANAGEMENT-NO. 3. 
Two active workmen may be secured by any 
farmer for the winter at comparatively small 
expense. Fermentation and Frost, if his fields 
are plowed in autumn, will be busy with their 
culture through the inclement months, prepar¬ 
ing food for plants and fitting the soil for their 
growth. Decomposition and disintegration, are 
more or less active from fall to spring, and most 
soils, if properly plowed in autumn, are bene¬ 
fited by the agents thus set at work. This 
subject has frequently been brought before our 
readers, but it is one which will bear “ line up¬ 
on line and precept upon precept,” and still 
possess a fresh interest to the farmer. Some of 
the advantages of plowing in the fall are these: 
First—Low lands, such as are most benefited 
by autumn plowing, are generally in a more 
favorable condition as regards moisture at this 
season. Very often, they cannot be plowed in 
spring until the season for seeding is far ad¬ 
vanced, and the crop is injured by the delay, 
as well as the soil deteriorated by working 
when too wet—becoming baked or lumpy, and 
requiring several year’s time to recover from 
the injury. Heavy clays, especially, must be 
plowed in a particular condition, or they may 
better remain unstirred. Heavy loams are of¬ 
ten in the best condition for plowing in the 
fall, and can be seeded more seasonably, and 
with better success in spring if this operation 
is attended to. « 
Second—Teams are generally in better con¬ 
dition, inured to labor, and in less demand for 
other work. In spring a variety of farm work 
presses upon the attention, which must be done 
at once, and it is well to “lighten the load ” as 
far as possible by forethought and precaution. 
Third—Sward land is better mellowed and 
subdued when the inverted sod is exposed to 
the action of the winter weather. Turned over 
late in the season, a'l vegetation ceases, the 
grass roots are frozen out and die, and the land 
comes out bare and mellow — ready in the 
spring, with a thorough harrowing, for any ap¬ 
propriate crop. The weeds are buried out of 
the w r ay, and do not sprout as readily as after 
spring plowing ; very often they are destroyed 
entirely. 
Fourth—Though late fall plowing may leave 
little time for fermentation, or in other words, 
the decomposition of the vegetable matter turn¬ 
ed under, still it goes on to some extent, and by 
the time the growing crop is best fitted to avail 
itself of the results, generally arrives at the 
proper stage to supply its necessities. But the 
frost works with a will, and when the soil is 
dry enough it becomes much ameliorated by its 
influence. To this proper condition of the fall- 
plowed soil we shall refer in another paragraph. 
The last advantage we shall mention, is, that 
fall-plowing disturbs the winter arrangements 
of numerous worms and insects, thus destroy¬ 
ing a large number of these pests, also their 
eggs and larval. The wire-worm, it is said, can 
thus be entirely subdued. 
There are objections to fall plowing—espe¬ 
cially on light soils—and we believe that it is 
of little advantage to plow dry, sandy soils long 
before the time of sowing, unless heavily sward¬ 
ed. Hill sides are also more exposed to the 
washing away of their vegetable matter, when 
plowed in the fall. 
To secure the advantages of fall plowing, it 
must be performed in a proper manner. Let it 
be done thoroughly and well. If the soil is at 
Breeds. —This is, I am well aware, a very 
delicate part of my subject. That there are 
marked peculiarities in the various kinds of 
fowls cannot be doubted—and it is perhaps well 
for the due appreciation of fowldom that each 
variety has its admirers. The words of an old 
copy a little changed in arrangement expresses 
the state of affairs. “ Many birds of many kinds 
—(For) many men of many minds.” 
My own experience, in regard to the several 
China varieties, is decidedly against them. As 
egg-producers, I have no patience with them.— 
A very fine hen of the Royal Cochin China 
breed—never laid a full dozen eggs before com¬ 
mencing to sit. To be sure, one day in her 
haste to be fully discharged, in readiness for the 
solemn business of incubation, she laid two 
eggs at one sitting. These were both full sized 
and fully fo? - med eggs. And wasn’t she a sitter ? 
No kind of treatment was effectual to break up 
her sedentary habits. I raised from her a few 
fine chickens and found a man so deluded as to 
take the lot, cock, hen and chickens, at a good 
price. I have a neighbor whose experience is 
different from mine. He keeps only the Shang¬ 
hai and pronounces them as the “ best for eggs.” 
Setting aside the China breeds, *1 havdifm*^* 
been able to decide upon any best bn^d**^?^ 
main difference is to be found in theif varyfng 
disposition to sit. The “ Greys” are indiffereift 
sitters. They do not incline to sit until they 
are three or four years old. I have them now 
at four years—that, for the first time, exhibit 
this desire. These, when the fit is on them, are 
close and persevering sitters. I have indulged 
two of them on porcelain eggs ; and one sat six 
weeks and the other two months. 
Other every day layers are, I have supposed, 
like the “ Greys.” I have tried only the “ Black 
Spanish.” The four I had of this breed were 
in no measure superior to the rest of my hens. 
Owing to the cold situation of my barn and the 
consequent freezing of their combs, I also sold 
these after a time. 
My present flock is made up of crosses of the 
various kinds I have had. Were I called upon 
to specify two varieties which I should prefer— 
I should say the “Dorking,” “India” and their 
crosses. As to profit from the sale of eggs and 
chickens, as eatables, I cannot think there is 
any great difference, provided all receive the 
same treatment. With very careful observation 
I cannot detect any essential difference. 
Management.— Now the important question 
comes up “ How shall hens be managed so as to 
make them most productive ?” The general prin¬ 
ciple involved in the answer is that which 
governs our treatment ot all animals. 
1. They should be made comfortable. —That is, 
they should have a pleasant room given them, 
which should be warm in winter—well ventila¬ 
ted and as cool as possible in summer. They 
should have an abundance of light and air. All 
: their natural and even artificial wants must be 
supplied (for hens in confinement become to 
some extent artificial in their habits.) 
A. They should be well provided with desira¬ 
ble roosts. These should be of various kinds. 
As a universal roost the small round poles is 
perhaps best. This should be an inch and a 
half or two inches in diameter. The edge of an 
inch board will be chosen by some individuals ; 
while others, and especially if large and fat, 
will prefer to lie flat on a wide beam. The 
^pood for several years. 
( ^—27 cows. Scalds by pouring hot whey 
><Tf|Ji c d^n a kettle set within a dairy kettle of 
’Wtwater) on to the curd, up to 106° to 110°.— 
•Uses 5 ounces salt to 20 lbs. pressed cheese. Cut 
with “tin cheese cut«H^md mixed finely and 
rapidly. Attachesimportance to 
putting to press inks putting to press 
warm tends to ma|e cheese strong. This 
dairy takes the first premium in our County 
this year. 
No. 4—30 cows. The thermometer is dis¬ 
carded on the ground that the temperature 
PROCESS OP MAKING IN JEFFERSON CO., N. Y. 
The Cheese trade in this county has become 
of very considerable importance. Though 
strictly an article of luxury, it has of late years 
been in good demand at very high prices. Our 
best shipping dairies are annually exported, to 
a limited extent, and compete somewhat favor¬ 
ably with the Dutch Cheese in the English 
Market. 
Our Jefferson Co. farmers find it very much to 
their advantage to combine Cheese and Butter- 
Making with raising grain. Our true model 
farmers plow but little land, but cultiva that 
little well and thoroughly, and manure it highly. 
They ignore the subsoil plow ( i. e. on the hilly 
land where the subsoil is gravel, Hardpan, etc.,) 
but economize the manure heap, and are thus 
enabled constantly to improve the soil and do a 
profitable business at the same time. 
Cheese-Making is too much of an art to be 
very much aided by rules or newspaper articles. 
The writer entirely repudiates the idea that any 
set of rules ought to be adhered to in all cases. 
