M 
outfit of provisions and mules,) but a return of As if aware of the foggy and extremely unsub- 
thirtv bales of cotton where they expected three stantial texture of ltd criticisms on the tariff classi- 
hundred has engulfed all in one common ruin. Yes, lication of wools, the Country Gentleman abruptly 
and the wolf of hunger lies crouching at many a “changes base, ’’and adopts the folio wing conclusion 
door, and the wheels of Reconstruction must not of its correspondent: 
mil ton tardil v or results must follow of a serious “The different, rates of duty which the wools of each clasp, 
roil too wrum, u • . o, n f„ R i lflV » according to the bill, are to pay. are of no practical eonst- 
nature to the whole country. IhO. u States lut\e mv a f h exporicru e. under all onr tariffs, lias always 
claims on the Government that are now imperative. | 
One thing is apparent and sbonl • be done immedi¬ 
ately, and that is. Congress should remove the tax 
on cotton and add a premium for its growth. This 
cannot be done too soon. Tne original object of the 
tax was a good one—to swell the revenue. It did 
well the first, year, when cotton was high, hut since 
then it has been exhausting aud paralyzing. If the 
South has nothing, the Government can get noth¬ 
ing; empty bags cannot stand, but fill them and 
they will stand. The Government should duly ap¬ 
preciate the condition of these States, and by liberal 
appropriations, strive to elevate and educate them. 
The whole tendency now is to recede, and if they 
are. allowed to do so they will not go alone, but 
must take tbe North along, eventually. But my 
letter is already too long, and 1 will close by sub¬ 
scribing myself, Yours truly, n. b. s. 
fteji ffttstaitog. 
EDITED BY HENllY 8. RANDALL, LI.. D. 
To Cobbbbpondkntb.— Mr. Randall’s address 1b Cortland 
Village, Cortland Co., N. Y. All communications Intended 
for this Department, and all Inquiries relating to Blieep, 
should be addressed to him &b above. 
TARIFF CLASSIFICATION OF WOOLS. 
We have already published the bitter and sweep¬ 
ing denunciation of the tariff classification of wools, 
contained in the Country Gentleman of Jan. 10th. 
To show that such classification is “arbitrary and 
ineffectual”—that it was designed to favor a fraudu¬ 
lent admission of all wools at the lowest rates of 
duty_thc Country Gentleman submits the following 
criticism on its terms and provisions: 
“ Class One, j! is true, nominally includes what h not. 
designated in classes Two and Three, hut class Two is so 
drawn as really to amount to little or nothing, while class 
Three is comprehensive, enough to leave very little for 
either of the others. The fan It lie finds wit h class Two. is 
its limitation to the wool of four Knglish breeds, *• Oan- 
yumce. as experience, under an our larms, uae a. ways 
proved that the lower rates only will he generally col¬ 
lected." 
Now if it is or no practical consequence what the 
provisions of the law are, and for tbe reasons stated, 
of what possible consequence an; criticisms on those 
provisions? Why spend so much Christian ink on 
so trifling a matter, and why distress the hearts of the 
framers of the law by holding them accountable, 
when after all they have succeeded in effecting no 
mischief ? 
As we have to some extent stated what, the dis¬ 
tinctions between Carpet and other wools do not 
consist in, our readers will probably expect us to 
allude to those real ones on which the framers of the 
law relied to render the classification prepared by 
them a practicable aud safe one. The distinctions 
are founded on the character of the respective wools. 
Carpet wools exhibit noils, “hairy ends.” or other 
appearances and qualities, which gi\ e them a visibly 
distinctive character, and render them economically 
unfit for Clothing aud Combing wools. The law dis¬ 
tinctly characterizes them by specifying the leading 
varieties under the names by which they arc known 
in the trade—such os Donskoi, Cordova, Valparaiso, 
Smyrna, Ac.,—aud by strictly limiting tho Claes to 
“ wools of like character.” 
It may interest our readers to kuov T the following 
facts. Most of the members of the Wool Growers’ 
Committee who visited Boston last spring to exam¬ 
ine the samples of foreign wools selected for Custom 
House standards, according to the provisions of the 
wool tariff, did not go prepared to find a very strongly 
defined difference between those Carpet and other 
(particularly .Combing) wools which most nearly ap¬ 
proach each other in character. Indeed, some of 
the committee were not without fears that the dif 
fercuce was so small that it would require a peculiar 
degree of cxpcrtuesB on the part of the Custom 
House officers to carry out correctly the classifica¬ 
tion prescribed by the law, and hence that a consid¬ 
erable margin would be left for mistakes, aud for 
frauds which those officers might be emboldened to 
commit from the difficulty of clearly proving a 
guilty intent. The committee embraced eminent 
iiuvg JPqrMtnuffit. 
AMERICAN DAIRYMENS’ ASSOCIATION. 
[Continued from page 30.] 
CAUSE8 AFFECTING THE FLAVOR OF CREESE UN¬ 
FAVORABLY. 
Prof. Brewer of Yale College, said he was not a 
practical dairyman, and should speak as a chemist. 
It is believed by chemists that chemical changes arc 
due to the growth of the article fermenting—that is 
if you put milk in a glass vessel just os it comes 
from the manufacturer's hands, and that has never 
had milk iu it before, and a sample of the same milk 
iu a glass vessel that has had milk in it, and has not 
been thoroughly cleansed, you will be astonished at 
the difference in time required for the first to fer¬ 
ment as compared with the latter. The one has not 
the seed of ferment in it, the other has. 80 if the 
milk—the least particle of it—is left in the cans to 
sour, it plants the seed of putrefaction in the fresh 
milk put in the can. It has been demonstrated that 
a large proportion of the changes in milk are pro¬ 
duced by this germ of fermentation left in the can3, 
or Introduced into it with filth, and decayed or de¬ 
caying substances. The reason why we scald pans 
is because it destroys this low order of vegetable 
growth—kills these germs of ferment. Every house¬ 
wife knows that the fermenting point is saved ufteD 
by scalding—the fermentation is always cheeked. 
About food as affecting tbe character and quality 
of the dairy product. A few years ago I passed over 
the regions in Switzerland in which the celebrated 
Swis 6 cheese is made. The pastures on which the 
cows are fed arc over two thousand feet high. They 
yield a short, sweet, deliciously fragrant herbage 
There is a great deal of poor cheese made iu Switzer¬ 
land, and it is a well known and recognized fact that 
soil, and elevation, and climate have as much to do 
in giving quality to cheese as they do In determining 
the flavor of wine in the wine regions. Indeed there 
is a striking parallel in this respect between wine and 
cheese. The best product requires the best cows, 
tbe best forage, tbe tidiest handling of the milk, and 
the most skillful manipulation. 
These Swiss pastures have not been plowed or 
spaded for centuries. They arc renewed by scatter¬ 
ing grass seed over them. The sw r eet-sccuted vernal 
grass is grown on these mountains. The herbage is 
fi^^-leavCitm b^mSdThftrtSr^“ powers of Clothing aud Combing wools, and they ehort) b * t very sweet. These Swiss, in reply to in 
Mood'’ is- requWte, and therefore that grades are excluded, were therefore deeply committed by their own inter- quirje8 ^ to the essentials in the production of goot 
fanrtrelOTd 'sS<fce°- e9t * M wcl] “ th08C of their constituents, to exam- chee8e> rep li ed ; “Good grass and good makers, i 
which are thne lett for class Three. That last class,under iue the facts thoroughly. They found those facts you want good cheese.” In some parts of England 
the phrase “and ew’whcre./ the whole nrmarent cn ouirh to themselves, but to make assn- +w md nn »wm. rmt. o-nod fm- «.»„ 
world iik its base of supplies, with no limitation except 
the u«e of the wool so classified for carpet.making-R dis¬ 
tinction, like that of class One, never known In the trade 
or alluded to in priccs-current, and, ns the coarser always 
covers the filter*, operating as inclusively here, as it does 
exclusively in the former.” 
The following is a correct copy of the classification 
of wools, contained in the tarifi Act t 
Ci.ass 1.—Clothing Worn,. 
That is to say, merino, roestiza, met*, or metis wools, 
or other wools of merino Moud, immediate or remote; 
down clothing wools, and wools of like character with 
any of the preceding, including such as have been horeto- 
cluding all wool* uot hereinafter described or designated 
in classes two and three. 
Class 2,-Combing Wools. 
That is to sav, Leicester. Cotswold. Lincolnshire, down 
combing wools', or other like combing wools of English 
blood, and usually known by the terms herein used; uud 
also all hair of the alpaca, goat, aud other like animals. 
Class 8.—Carpet Wools, and other Similar Wools. 
Ruch as Donsknf. native South American, Cordova, Val¬ 
paraiso, native Smyrna,, and incltiding all such wools of 
like character as have been heretofore usually imported 
into the United States from Turkey,Greece, Egypt, Syria, 
aud elsewhere. 
It would naturally be expected that the Country 
Gentlemau would, after denouncing the whole clas¬ 
sification alike aud without exception, at least make 
an attempt to show some defect—some obvious or 
concealed loop-hole for evnsion —iu the terms of 
Class 1,—for it is on the legal effect of those terms 
that probably more thuu three-fourths of the wool 
growers of the United States depend for all the pro¬ 
tection from foreign competition which they derive 
from the wool tariff, But no such attempt is made. 
In respect to Class 2, the statement that it is 
limited to Combing wools of English blood is true; 
but the inference that it is limited to wools of pure 
English blood is not true. But what if it were ? It 
would only throw grade or mixed blood English 
Combing wools—as it does all Combing wools not 
of English blood—into Class X, which pay the 
same duties as Class 2. This is effected by the 
clause iu Class 1 which makes it include all wools 
“ not described or designated in Classes 2 and 8.” 
The especial design of this clause was to sweep into 
Class 1 and thus impose the highest rates of duty 
on all wools indiscriminately of whatever kind or 
quality, whether now imported or hereafter to be 
imported, and whether enumerated iu Classes 1 and 
3 or not, unless they are distinctively Carpet wools 
as described or designated in Ci.ass 3, Thus the whole 
debatable ground between the wool paying the 
higher aud lower duties is covered by the former. 
Not au atom of discretion is left to Custom House 
officers to put doubtful wools into Class 8 because 
they are supposed to be nearer in character to Carpet 
than to Clothing or Combing wools. They must ac¬ 
tually come withiu the prescribed boundary line of 
Class 8, or they cannot be included in it. For all 
practical purposes, the effect of the lay? would have 
been the same had it, without specifying any wools 
but those iu Class 8, merely provided that all other 
wools should pay the duties now imposed on Class¬ 
es 1 and 3. It is difficult, to see bow a more compre¬ 
hensive or effectual provision against uncertainty, 
mistake, arbitrary decisions, or fraudulent decisions 
iu Custom Houses, could have been possibly de¬ 
vised. And w r e speak from our own knowledge 
when we say that without such a provision, the 
Wool Growers’ Committee would never have con¬ 
curred in the tarifi' classification. 
In respect to Class 3, the assertion of the Coun¬ 
try Gentleman that it “comprehends the whole 
world as its base of supplies,” is true, aud it is 
equally true of both the other Classes. Our ports 
are alike opcu to the wools of every country. But 
the assumption that Class 8 wools have “no limi¬ 
tation) except the use of the wools so classified for 
carpel making , is not true either literally or iu sub- 
stance; and the further assumption that this imagi¬ 
nary limitation constitutes a distinction “ never 
known iu the trade or alluded to in prices current” 
would constitute a fact of no importance if true. 
The closing remarks of the Country Gentleman 
about the coarser wools always covering tbe finer, 
&c., are beyond our comprehension. If they have 
any meaning we hope our readers will be more for¬ 
tunate in discovering it. 
were therefore deeply committed by their own inter¬ 
ests as wreli as those of tlieir constituents, to exam¬ 
ine the facts thoroughly. They found those facts 
apparent enough to themselves, but to make assu¬ 
rance doubly sure, they called before them and took 
the testimony of skillful yarn spinners, wool sorters 
and others who fully understood the subject, and 
wbo bad no interest in attempting to deceive them. 
The result of the whole examination was a unani¬ 
mous conviction on the part, of the committee that 
the differences between the Carpet aud other wools, 
were not only real, but distinctly appareut, and that 
with the aid of the samples, they furnished a sound 
and sufficient basis fora proper execution of tbe law. 
We expressed the opinion, last week, that the 
present system of wool classification, under the 
tariff, works extremely well—better than any pre¬ 
ceding system. This opinion was founded on the 
representations of candid and intelligent men, who 
have business relations with the New York and Bos¬ 
ton Custom Houses which enable them to speak 
from their own observation. On reading the Coun- 
I try Gentleman’s article, wo determined further to 
obtain the opinions on the same subject of the offi¬ 
cials themselves who are charged with the execution 
of the law. And we were also particularly anxious 
to obtain their avowals whether or not they put the 
same official interpretation on the law—particularly 
in relation to the effect of the last clause of Class 1 
—which we have declared iu this article to be llic 
true one. Other inquiries will be sufficiently indi¬ 
cated by the answers. 
Mr. John A. Baush, the Appraiser, who has the 
charge of classifying aud appraising wools in the 
New York Custom House, writes: 
“ I think the present mode of classification a decided 
improvement on all previous modes. J have not found 
any practical dfflii'iiHiet* in ils operation. 1 am notaware 
that the Custom House or this oilier lias construed the 
tariff for Class 2 as beIng confined exclusively to wools 
of pure Eittflisb blood. The question has not come up. 
to bring Combing wools Into Class 2. aud if Combing 
wools not of English blood should be excluded from, that 
Class, then ilu-y are provided for under the last clause iu 
Class 1, which includes iu that. Class all wools not ' de¬ 
scribed or designated In Classes 2 and 3.’ There is where 
I shall place them. 
“ The only replv I have to make to the imputations 
thrown out in the Country Gentleman. is to Invite him or 
any other gentleman to obtain permission from the De¬ 
partment to examine the books of this office, and samples 
of each lot, of wool passed at this office, since the Act of 
March 2d, 1867, went into operation. I think we have 
quiriea ns to the essentials in the production of good 
cheese, replied; “Good grass and good makers, if 
you waut good cheese.” In some parts of England, 
they told me that pastures were not good for any¬ 
thing until fifty yearn old. 
Mr. Paxton of Erie county, suggested that the 
low temperature of the Alpine dairy regious was 
unfavorable to the development of fungus growth, 
or ferment, and therefore an aid in the manufacture 
of good cheese,— for his experience with German 
and Swiss dairymen had not proven that they were 
noted for tidiness. He thought there was a funguB 
growing in the brains of too many dairymen, which 
prevented them comprehending how essential neat¬ 
ness is iu dairy husbandry, and from discerning the 
difference between purity and filth. 
Mr. Paxton cited many causes affecting the flavor 
of cheese. Food was one of them ; wood land and 
weedy pastures were objectionable. Milkers with 
the itch diseased the milk, also those with bad 
breath or filthy habits. Purity of person and good 
breath in milker and manufacturer were essential. 
Prof. Brewer said Mr. Paxton was correct in 
regard to the influence of the low temperature of 
tbe mountaiu regions; they have no warm or hot 
weather as we kuow it here. The low temperature 
is the great cause of their success. 
Mr. Foster of Oneida, desired to mention another 
cause—the leaving dead calves and other decaying 
substances in pastures to taint the air and milk; 
bad known tbe difficulty to cease when tbe cause 
was removed. 
Mr. Farrington of Ontario, Canada, endorsed all 
that had been said of the importance of cleanliness, 
postures, food, &c., &c. It bad been said salt bad 
something to do with flavor,—that some kinds were 
injurious. Had tested the different kinds with tbe 
same results. With ordinary care in selecting salt 
the flavor of cheese was not injured; bad rennets 
worked mure injury; those from butchers, as cured, 
were, worth little, and often were uot all calves’ 
rennets. With pure, salt, good rennets, aud the 
greatest possible cleanliness, we often get poor 
cheese. It is said the most of cheese made the past 
two years was poor. If so, other causes affected it; 
1866 was very wet, and both butter and cheese were 
poor, induced possibly by the rank growth of grass, 
which is always of poor quality, sour and uot rel¬ 
ished by cattle. Was the sourness due to excess of 
ammonia ? What is ammonia ? What produees it ? 
samples ol every lot ofwool, tv quid it not bo » good idea it is an alkali, gaseous in form, aud is produced by 
for your National Wool Growers Association to ask the . , . , . 
consent, of tin* .Secretary of the Treasury to make such au animal and vegetable putrefaction. Vegetable mut- 
examinatiori both here amt iu Boston. i do not think lie ter goes into putrefaction as soon as tbe warm 
Vuwifntn o Timmon't in nrrntil vnn i*v r i*rv nfi ll v mr 0 * 
consent of the .Secretary of the Treasury to make such au 
examination bot h here and iu Boston. 1 do not think he 
would hesitate a moment to grant you every facility for 
doing so. It would ho very gratifying to me to show tile 
whom business, I think it the*most effective way of an¬ 
swering all such attacks.” 
It is due to Mr. Baush to say that this proposition 
is entirely a spontaneous one on his part, no sugges¬ 
tion having been made by us in that direction. Mr. 
Thomas G. Rice, the Appraiser at Boston, who has 
wools under his charge, writes: 
“in reply to the 1 st interrogatory, ) would state that 
we experience no pmetical difficulty in carrying out the 
provisions of the present tariff Act respecting the classi¬ 
fication of wool. The Act is sufficiently clear and explicit 
to render the task, with t lie standards furnished by Govern¬ 
ment and the exercise of sound judgment and discretion, 
comparatively easy. So far as ihe practical working of 
t he tarifi'Is concerned, the present system is as good as 
any wc ever had. 
■* In reply to Lite 2d interrogatory I answer, that it is not. 
true that we so construe the language of the Act as to 
make purity of English blood the requisite lo determine 
the Class, and therefore exclude grade English wools from 
Class 2, Parity of blood is not made the test, but the 
classification is determined by the blued, however remote. 
VVe had ono importation of wool from I,lie Bril i-h Prov¬ 
inces called ‘Peddler’s wool,' which contained wool of dif¬ 
ferent degrees of blood more or lees remote-, ll was claim 
ed lliat it should enter this port as Carpel wool, as il was 
only fit for this use. Wc. however, passed it as liable to 
in cents and II percout. duty ou the ground that it was 
blood wool. The first and second Class classify the wool, 
by blood, and if any possible kiud has Imon omitted by 
name, it is provided for iu Class 1 , which irtcludr.s all 
wools not described or designated in Classes 2 and 3.” 
After receiving Mr. Badsu’s letter wo commune 
cated his invitation to an examination of the books 
and samples of wool in the New York and Boston 
Appraisers’ offices, to Mr, Rice, and asked lim if he 
concurred in it. Mr, Rice warmly concurs on the 
part of tbe Boston office, aud promises to afford 
every possible facility for rendering it effective. The 
Secretary of tbe Treasury has been asked to grant 
his permission for the proposed examination, and if 
Le does so, tbe editor of tho Country Gentleman will 
be asked to participate in tbe investigation. 
Note,— In giving the duties on foreign wools, last week 
W teJfuro in carpets . We aro madc t0 sayThu dutiet aie as f ° ll0WB ’ accord 
Bally admitted limn to vime.tx,fineness oi tenure in carnets 
iuav lie carried, while the limit of coarsen ess, iu wool design¬ 
ed for i-iuths, must be the closest that the ingenuity of import¬ 
ers citu designate. 
t The context, according to our understanding of it, shows 
that the word “ limitation” Is here used In the House of the 
word distinction —as if the writer had said “ there is no mode 
of distinguishing Class 3 wools except that theylare used for 
carpet making. 
ing to value at last port or place whence exported to the 
United States, excluding charges in each port,” Ac. 'The 
word each should have been printed “ such.” 
--- 
Fifteen thousand pounds of wool were sold in Paines- 
ville, Ohio, last week, at uu average of 38 cents a pound, j 
weather commences, ll decays and ammonia es¬ 
capes. This gas enters largely into vegetable life, 
and if this putrid gas is developed in excess, does it 
uot affect the milk of the cow just as it does when it 
escapes from tbe carrion ? In wet seasons grain is 
uot of as good quality, aud the same causes affect 
milk and cheese. If ammonia is tbe cause, what is 
the cure? Ammonia is volatile; then spread the 
milk in shallow bodies to cool and allow the gas to 
escape. Wc do not pay enough attention to cooling 
and purifying tbe milk by atmospheric, agency. 
Mr. Ellison of Herkimer, dissented from tbe as¬ 
sumption that so much poor cheese was made in 
wet seasons. As good cheese bad been made tbe 
post season, by many manufacturers, as any season 
in ten years. Much first quality cheese bad been 
made, though the average amount of poor was 
greater than it bad been, or ought to be. 
Insufficient pressing was oue cause. Bad boxiug 
injured tbe cheese before reaching market; also, 
want of care in shipping. Good food, pure water, 
unscrupulous neatness and good salt were essentials. 
Pure Onondaga solar was as good as Ashton salt. 
Cheese made in hot weather required more salt, than 
that made iu tbe fall. Amount of salt depends upon 
the time to elapse before using tbe cheese, tbe con¬ 
dition of tbe curd and the amount of wliey in the 
curd when salted. He denounced mixing cold and 
warm curds. Salting should not be done until every 
particle was cooked. Cheese is pressed too little, 
but what is necessary, can be as well done in twenty- 
four hours as in three or four days. Much depends 
on curing; tbe room should be kept at an even and 
not too high a temperature aud well ventilated. 
Boxes should be of seasoned stuff'and fit closely , ex¬ 
cluding all the air possible, and be dry when used. 
Mr. Ballou bad. been manufacturing five yearn, 
aud succeeded pretty well. Flavor is affected in 
mnuy ways by food, bigli lands uud low, condition 
of milk when received at factory, rennets, &c., but 
must take it as it is found aud cheese-makers exer¬ 
cise common sense. A good cheese-maker is one of 
the essentials, and if Mr. Weeks’ suggestions are 
followed tbe value of our cheese will be appreciated 
quite a per cent. I scald my milk until au acid de¬ 
velops. Curd must be cool before put to press. 
Mr. Holder of Otsego Co., pate curd in hoop as 
cool os he can get it. Whey cannot be pressed from 
curd after grinding; must be done before. Good 
cheese can be made from tainted milk by exposing 
curd to the air until taint is removed. It costs 
more, but can be done. Salt the curd as soon as 
taken from the whey, three pounds of salt to 100 
pounds of curd, and the curd does uot cling to¬ 
gether. Think it well to use the curd mill, after 
tbe whey has been pressed from tbe curd, and tbe 
cheese is madc to put in the press. Did not know 
that be could make good cheese from tainted ren¬ 
net; aimed to use good. Cannot make good cheese 
from impure milk, and not as much cheese from the 
same amount of milk when tbe curd is tainted. 
Mr. Leonard believed milk was injured less by 
exposure to tbe suu in cans than by shutting the 
can up tight before the gases and animal heat bad 
escaped. Had known milk to sour before reaching 
the factory, and ou his suggestion tbe covers were 
not put on, and the difficulty was removed. Milk 
should not be* stirred aud cooled before taking to 
the factory'. 
A Herkimer Co. dairyman desired united action 
to induce butchers to prepare better rennets. Had 
used both, and those from farmers were worth 
nearly double price, and almost doubled tbe quan¬ 
tity of cheese from tbe same quantity of milk. He 
urged removing the curd from rennets, salting in¬ 
side and out, and packing in sweet stoue jars. 
Mr. Davis, Herkimer Co., endorsed the importance 
of good rennets. Did nut think it possible to get 
as good ones from butchers as from farmers, as tbe 
calves were half starved and tbe rennets diseased as 
compared with those full fed and healthy. 
Mr. Farrington, Canada, coincided with the last 
speaker. Butchers uot only starved and misused 
the calves, but bled them to keep them quiet, 
arresting the process of life, inducing inflammation 
*tnd decay. Had much trouble with painted palls 
affecting flavor. Had purchased tin pails and furn¬ 
ished them to patrons at cost, and found it to pay. 
Mr. Ballou said sweet, clean pails are neccs6ftry. 
It is impossible for milk to be cooled after canning, 
and it should be done before. 
A resolution discarding the use of wooden pails 
and urging those of tin was unanimously adopted. 
President Williams suggested the propriety of 
burying the dead calves at once, and not leaving 
them to taint the air and milk and induce pestilence. 
Mr. Paxton recommended composting them with 
muck enough to absorb the gases, and thought them 
worth a half dollar for this purpose. He urged 
greater attention to pastures, and believed the longer 
they are fed the more valuable their product. 
Mr. Hunter. Erie Co., suggested boiling the car¬ 
casses of calves and feeding swine, to which a gen¬ 
tleman responded that they were worth five doll are 
each for composting, as suggested by M r. Paxton. 
-- 
Dairy Convention.— The Illinois and Wisconsin Dairy 
Association holds its annual convention on the 11 th inst. 
at Bclvidere, III., and will be addressed by X. A. Willard 
of Herkimer Co. This interest is a growing one in the 
west, but whether the production of cheese there is likely 
to get ahead of the demand is a question now exciting 
attention among those most deeply interested in the 
business. • 
-- 
^311 cultural I’onctks. 
American Dairymen's Association.— Officers for 1868: 
Pres’t—Hon. Horatio Seymour. Vice-Pres'ts— Alvord, 
Onondaga Co.; Williams, Kentucky; Lewis, Oneida Co.; 
Elmer Allegany Co.: Dubois, Mass,; Walker. Oswego 
Co.; King, III.; Dorr, Ohio; Wilder, Wis; Farriugton, 
Ontario, C. W. Set’y and Treas’r—Weeks, Verona, N. Y. 
Maine Hoard of Agriculture .—This body convened at 
Augusta, Jan. 15th. and organized by electing Samuel 
Wasson or Ellsworth, as President. Agricultural mailers 
Were very fully discussed dnriog the three days the Board 
was in session. Wheat, corn, cuttle, horses and sheep 
occupied the attention of the members, as also the 
changes of climate in the State within the last forty years 
by the removal of the forests. Tbe conclusion, iu refer¬ 
ence to the last topic, was that less snow and rain falls 
now than formerly, and that, on the whole, the general 
temperature is milder, permitting the growth of fair 
crops of corn where formerly none would ripen. Wheat 
is improving, and increased attention to it was recom¬ 
mended. 
Windsor Co. (Frf.) Ay. Sotiety — Pros’t—Samuel Taylor, 
Hartland. Vice-Prga’ts— lleury Salford, Springfield; L. 
T. Tucker, Royalton. Treas’r—Lorenzo Richmond, Wood- 
stock. Sec’y—Lorenzo Kent, Woodstock. 
Orange Co. (IV.) Ay. Society.— Pres’t—Rufus H. Hyde, 
Chelsea. Vice-Pres’ts— Nathan Taplin, Henry B. Stevens. 
Treas’r—A. Davis, Chelsea. Sec’y—A. S, Corliss, Corinth. 
Caledonia Co. (TV,) Wool Growers' ancl Sheep Breeders' 
Assodatlfln.— Prea’t-H, M. Hall. Vice-Pres’ts—W. D, 
Bronson, Charles A, Sylvester. Treas’r—JonaLhan Law- 
euce. Sec’y—Edward J. Gray. Cor. Sec’y—1. W, Sanborn. 
Prince Edward Co. {C. IF.) Ag. Society.— Pres’t—A. 
Southard. Vice-Pres’ts—L. B. Stinson, Irvine Diamond, 
Directors—J. Cavan, W. G. Stafford, R. B. Worden, S. P. 
Niles, B. Story, W. Ross, W J. Bouller. Sec’y and 
Treas’r—J. P. Itoblin. 
Bucks Co. i Pa.) Ag. Society.— Pres’t— Win, Stovely, 
Solebury. Ylce-Pres’t—Jonathan Knight, Southampton. 
Treas’r—Cyrils Hillborn. Newtown. Rec. Sec’y—H. T. 
Darlington, Doylcstown, Cor. Sec’y— Pierson Mitchell, 
Middletown. 
Posey Co. (hid.) Ay. Society.— Pres’t— E. T. Cox, New 
Harmony. Vice-Pres't—L. I'elham Sec’y—Frank DeV. 
Bolton. Treas’r— A. E. Fretageot. Gen. Sup’t —L. A. 
Burke. Marshal—J. R. Hugo. 
Queens Co. (IT. F.) Ag. Society.— Pres’t—Peter C. Bar- 
num, Hempstead. Vice-Pres’t—Benjamin W. Downing. 
Sec’y aud Treas’r—John Harold, Hempstead. 
Franklin (S),—Pres’t—Thomas R. Kane, Burke. Vice- 
p ree ’t—Clinton Stevens, Malone. Sec’y—Smith Palmer. 
Trenton Union Ag. Society.— Proe't— Walter Fowler, 
Vice-Pres'ts—n. S. Stanton, F. H. Wilbur. Sec’y—Geo. 
King. Treas’r—D. W. Rhodes, Librarian—H. Birdseye. 
Directors—J. C. Blue, Chester Wolcott, Charles E. Arnes, 
S. N. Andrew. Archibald Blue, John W. Brooks. The 
Treasurer's report showed receipts to have been $1,233.98, 
expenditures $1,137.06. 
Champlain Valley {VtAAg. Society— Pres’t—George W. 
Grandly, Vergcnnes. Vice-Pros'Is—Lorenzo Orvis, John 
M. Dyer. Sec’y—Joel II. Lucia, Vergenues. Treas’r— 
Ezra H. London, Vergenues, 
Fanners' Union Club , Whitcstown. — Pres’t — L. L. 
Wright. Vice-Pres’ts- BcDj. Gibson, Edward Kunan 
Sec’y—A. B. Tuttle. Treas’r— II. N. Porter. 
Geauga (/A) Free Ag. Society. —Pres't—L. G. Maynard 
Rec. Sec'y — L. T. Wilmot. Cor. Sec’y —J. C. Treat! 
Treas’r—E. C. fielding. Next Fair, Sept. 22—24 
Dundee Union Ag. Society.— Pres’t —Daniel Disbrow. 
Vice-Pres't — George P. Lord. Treas’r — Uriah Hair. 
Sec'y—J. Elbridge Gano. Directors—John Roof. Win. 
Swarts, J. G. Andrews, Jas. Thayer, John Raplec, Ethun 
Prentice. Receipts last year, $1,600. 
Etlisburgh , Adams and Henderson Ag. Society. —Pres’t 
—James F. Converse, Ellisburgh. Vice-Pres’ts—George 
Whitney, A. D. Stanly. Treas’r— Aleander Dickinson. 
Sec’y—T. V. Maxon, Adams. 
Cayuga Ag. and Sort. Society.—Pres’t—Allen T. Mor¬ 
gan, Auburn. Vice-Pres’t—Homer N. Lockwood. Sec’y 
—Arnasa B. Hamlin. Treas’r—Larnard 0. Mann. 
itrral Aoiez anil Stems. 
Compliment ary.— In “a hearty—if a somewhat tardy- 
greeting to its numerous contemporaries,’’ an old and 
usually accurate agricultural journal in the far East, 
names ten of its exchanges (most of which are monthlies 
and semi-mouthlies,) as going on “in their usual pros¬ 
perous and commendable course, giving each week much 
useful reading," &c. And, in the same article, speaking 
of a weekly which issued a supplement containing extra 
reading with its first number for 1868—a dodge character¬ 
istic of a certain class of sensation journals—onr compli¬ 
mentary contemporary kindly and innocently says:— 
“With the new year Uh enlargement is made in a greater 
number Ofpages, rather than an enlargement rtf form - and 
it is one every way desirable.” The italics are ours. 
Will our lucid friend tell what “ one " is “ every way de¬ 
sirable V' 7s it the. “greater number of pages ?’’— and if 
so, are they “desirable” rather than a permanent “en¬ 
largement of form ” (like that of tho Rural, for example,) 
because, as in the instance referred to. the pages can be 
dropped after the first week? Weonly ask for information. 
— But, seriously, there is too much mutual admiration 
and ignorance or carelessness, in such partial, nonsensical 
notices. We care not a fig for onr contemporary’s omis¬ 
sion to decently mention the enlargement or the Rural 
New-Yorker, (which, by the way, has ever given most 
appreciative and truthful notices of it* agricultural ex¬ 
changes, wheuever opportunity oli'ered,) but we do sub¬ 
mit that such article- as the one from which we quote les¬ 
sen? the character and reHalnlity of the Agricultural Press. 
But probably only a paper which refuses to advertise for 
its contemporaries would be likely to perpetrate such 
** goaks” a* we have quoted. 
-♦♦♦- 
Death of Naaman Goodsell.— It becomes our painful 
duty to announce the death of Naaman Goodsell, Esq., 
formerly (some thirty years ago.) editor of the Genesee 
Parmer, and a noted authority on Rural subjects. At that 
period Mr. G. was probably as well informed on Horticul¬ 
tural and kindred affairs as any man in tbis country, and 
did much to inaugurate Rural Improvement. He will be 
remembered a? tbe peer and co-laborer of Jesse Bukl, 
David Thomas, Prof. Dewey, L. B. Lanqworthy, Wm. 
Gaubutt, and a host of other pioneer wrilers and active 
promoters — instigators aud introducers—of improved 
modes of farm, orchard and garden culture and manage¬ 
ment. Mr. Goodsell died on the 24th nil. at New Haven, 
Oswego Co., N. Y., (where he had resided for nearly twen¬ 
ty years past,) at the advanced age of 83 years, and was 
buried iu Mt. Hope Cemetery'. Rochester, to which final 
resting place we had the mouraful pleasure of accompa¬ 
nying his remains. 
- 4 -*-*- 
The Cornell University.— The Trustees of this Uni¬ 
versity have issued their first general announcement with 
reference to the opening of the institution, which is to 
take place at Ithaca on the last Wednesday in Septem¬ 
ber, 1868, The departments aud courses will be orgauizod 
as follows;—Agriculture, the Mechanic Arts, Civil Engi¬ 
neering, Military Engineering aud Tactics, Mining and 
Practical Geology, History, Social and Political Science. 
In all the departments a constant effort will be made to 
educate to speedily become practically useful in develop¬ 
ing thu resources, and in aiding in the general progress 
of the country. Information relative to the institution 
can be obtained by addressing Francis M. Finch, Secre¬ 
tary of the Board of Trustees, Ithaca. N. Y., or Andrew 
D. White, President, Syracuse, N. Y. 
- 4-*-4 - 
Chicago Grain Market.— The Chicago Tribune says 
the wheat receipts the past year at that place were, in 
round nnmbere, sixty millions of bushels—a decrease of 
twelve per cent, as compared with the preceding year. 
Corn for the same time fell off ten millions of bushels, 
while there was an increase of one million of bushels in 
oats aud three-fourths as large a one in barley. 
- 44 -*- 
Public Lands in Miciiiuan.— “ Several Readers, Ma¬ 
gee's Corners, N. Y.,” are informed that there are public 
lands in Michigan—especially in the northwestern section 
of the State —the precise counties not recollected. A 
letter to the Post-Master at Bay City will probably elicit 
the information desired. 
---*-♦>- 
Large Cattle.—M r. Thomas Pkdan, a farmer of Owen 
Co., I rid., recently sold for the New Y'ork market a yoke 
of five year old cattle which weighed 6.800 pounds, and 
received for them $094. They were eold in New York for 
twenty-two cents a pound, or $1,376. Better figures tbau 
those are asked for, if any one can supply them. 
Barberry Seed.— (A. M, B., Waterport, N. Y.) The 
Barberry is very prolific of seed, which can be gathered 
from the bushes in the fall, If there is much call for it 
the seedsmen will probably respond. In the New England 
States the Barberry Is plentiful. 
-- 
Work on Wheat Culture.— S. Edwards Todd of the 
New Y'ork Times has now in press a volume called 
" Todd's Wheat Culturlst." which is devoted to the suc¬ 
cessful culture of wheat. 
RURAL BRIEF-MENTI0M1NGS. 
The average yield of wheat in England per acre is 24.4 
bushels; barley, 33.7; oats, 41.2. 
The hop crop of Sauk Co., Wis., the past season, is put 
down at three millions of dollars 
The thermometer marked li a in this city the 2d inst.; 
(he morning of the 3d It stood at zero. 
Edmund C. Powell, Burlington, Yt., recently killed a 
hog two years old which dressed 811) pounds- 
The corn crop of last yeur was in round numbers seven 
hundred ami seventy-six millions of bushels—fifty-three 
millions less tbau in I860. 
Flint, Bixhv & Co,, Monterey Co., California, Lave a 
flock of seventy-five thousand sheep, and a pasture range 
of two hundred thousand acres. 
From January to October, last year, one hundred and 
seventy ships laden with wheat sailed from San Fran¬ 
cisco—seven-tenths l'or England. 
A man in Vermont planted a single bean one year, and 
the product of that the Jollowing one and so on for three 
years, when the result was two bushels. 
The report of the Agricultural Department for Decem¬ 
ber foot? up the cotton crop for 1807 ut 2,840,000 bales. 
This is probably quite a liberal estimate. 
Samuel Thorne, Dutchess Co . says that clipping the 
lash from the under lid. of the eye lashes of cattle will 
cure them of all disposition to jump fences. 
Tub Bough ton or Tappahanock variety of wheat is the 
most successful grown in portions of the west, making a 
general average of thirty-one bushels to thu acre. 
A man out west says that almost every farmer wants to 
sell his farm and go at something else. ‘That “ something 
else ” will stand aTair chance of being over done some day 
Tub Oneida Community have posted their books for 
the past year. Net earnings of the o. C. aud branches 
for the year, $21,416.02; capital, Jan. 1,1666, $310,263.37. 
Tiik farmers of Eastern Maryland and portion* of Vir¬ 
ginia have t'ouud a now means ol' enriching tlieir laud? in 
recently discovered marl beds In several counties in those 
States. 
A farmer can accomplish a great deal in the winter 
season if lie is up and dressed early in the morning, and 
can pass a public house without stopping in to warm in¬ 
side or out. 
The Ohio Farmer is of opinion that stone drains are 
preferable lo tile wherever the fresh water lobsters 
abound. Those will ulways keep a stone drain in dis- 
cha ging order. 
A farmer iu Nebraska complains that some of hisewes 
eal off the feet of their lambs as soon as dropped. He 
knocked one on the bead as a warning to others, but it 
was not heeded. 
A writer in the Maine Farmer is of opinion that the 
bee question should have u place in the dismissions at the 
meetings of Agricultural Hocieties, Thu suggestion is a 
good one, The bees are worthy of a hearing. 
A writer in tbe N. E. Farmer thinks Farmers' Clubs 
are consiitutioTiizcd too much. Thinks the followingcon- 
Stuution enough: ' We, the undersigned, agree to meet 
once a week n> talk over our farming affair.-.” 
A farmer complains that his land is rich and moist, has 
aU the element * of fertility, but does not produce much. 
He asks, “ What does the land want i ” ll tlic land could 
respond it would say, “ Air—nnderdrainage." 
In purchasing a horse be careful to examine his legs 
for what arc termed cuttings with the shoe while in 
aciion. If marks are found, whether fresh or healed 
over, be cautious about purchasing the animal. 
In wintering hogs do not rely too much on slops to 
bring them through. Those may preserve life, but make 
a poor foundation for the ensuing season. Give them a 
fair share of corn or its equivalent in other grain, 
V 
