mm&h 
mW" 
roBsas. 
and seriously count the cost of the neglect 
to which we have referred, we are convinced 
they will agree with us that an important 
saving may be made in the proper sheltering 
of stock during the rigors of winter. 
SEASONABLE SUGGESTIONS. 
ANIMAL HEAT IN MILK. 
Bad Influence of Cold ond Storms upon Milch 
Cows. 
The importance of keeping stock well 
boused from storms during this inclement 
season is too often underestimated by dairy 
farmers. Much moro food is required for 
stock exposed to cold, bleak winds and storms 
of sleet and snow than when properly shel¬ 
tered. A certain amount of food is uneded 
to keep up animal boat, and it is much cheap¬ 
er to supply this warmth in properly con¬ 
structed stables than to nee extra fuel in the 
form of hay and grain to keep up beat in the 
open yard. It ha* been estimated that an 
animal wintered in the open yard, without 
any other shelter than that afforded by fences 
and the sides of buildings, will consume a 
third more food than if properly boused. 
And etiflti With the additional food the ani¬ 
mal does net come, out so well in Spring as 
the one sheltered on less food. The princi¬ 
ple is abundantly established and ought to be 
recognized by every one who has had the 
care of stock; and yet, strange as H may 
seem, a large proportion of the herds are left 
shivering in the cold from morning till night 
under the. impression, it would seem, that tho 
stable can only be used economically during 
night or us a place in which to give food. 
Borne, insist that this exposure is prorr.otivo 
of health, that exposure imparts vigor and 
tone to the system, and that attention in 
housing from cold and storms during the day 
is a specie® of pampering highly injurious to 
the constitution and well being of the ani¬ 
mal. Uafort-'inatcly for those who hold these 
opinions the record of losses, of accidents, 
of diseases incident, to milch stock arc aga inst 
the theory and in favor of those who are 
careful to shelter their stock from undue ex¬ 
posure. 
A certain amount of exercise, of ami and 
air, together with freedom from constraint, 
is without doubt, conducive to health ; but 
the conditions must be favorable and such as 
the stock enjoy. An animal may be trained 
to endure cold, exposure and fatigue, and 
under certain conditions, health may bo 
maintained. But you cannot impose at the 
same rime the duties of maternity and the 
yielding of large quantities of milk; Iwcauso 
the waste of the system from these sources 
is so great as to leave only a small amount 
of forces to be employed In another direc¬ 
tion. This is particularly so with milch 
cows, which, under a system of domestica¬ 
tion aud breeding, have boon educated into 
a “milky habit.” Left, to themselves under 
the most favorable circumstances in warm 
weather, they like but little exorcise com¬ 
pared witn other classes of animals; and 
when required to exercise much, always fall 
off in milk. Warmth, comfort, and quiet¬ 
ness are particularly essential to these ani¬ 
mals, and any system of management op¬ 
posed to these natural conditions must, in a 
measure, fail to be profitable to the dairyman. 
Cows, that, are in milk, or that have been 
milked late, are peculiarly sensitive to cold; 
and they are frequently injured by being ex¬ 
posed to storms. By getting wot aud becom¬ 
ing chilled, pulmonary complaints and other 
diseases arc induced, and thus the farmer has 
a sick animal on his hands, ■which is a source 
of trouble, anxiety and, not unfrequently, a 
total loss. Many of the troubles that come 
upon cowk at the period of calving may be 
traced directly to exposure during the win¬ 
ter; and therefore, on this account alone, 
•null it pay the farmer to shelter his stock on 
the approach of storms either of wiud, or 
snow, or rain. During those (lays In winter 
that are sonny and warm there may be no 
objection to allowing stock to rim at largo 
in the yard the greater portion of the duy; 
but in extreme cold weather three-quarters 
of an hour in the morning and the same 
length of time in the afternoon to slake their 
thirst at the trough, will give them all the 
exercise needed. The remaining portion of 
the time they will be better in a warm, well- 
ventilated stable, where they can quietly ru¬ 
minate without fear of being hooked and 
driven about by master cows. 
Any one who rnay have closely observed 
the habits of milch cows kept out in the yard 
during extreme col 1 weather, it would seem, 
could not well come to a different conclusion. 
The animals often stand about the buildings 
pinched up and shivering, the cold exciting 
to bad temper which they vent upon the 
underlings, severely punishing them without 
cause, and many times, to the serious loss of 
♦he owner. At such times open the door of 
your stables and give them choice of entrance 
or to remain without, and if they do not seek 
warm quarters they differ from any of the 
herds with which we are acquainted. 
” The losses from neglect of, and inattention 
to, stock during winter are so largo that the 
subject, cannot be too urgently pressed upon 
the notice of dairymen. If farmers will only 
take a common-sense view of the question 
Advantnsr^ain Coolinar it—T<?»iperature when 
Ferments are Aetivo—Freeing- Milk of Bad 
Odor —Best. Temperature for Utednc tho 
Orenm -Now Device!* for Butter Makers, 
&<?.. Ac. 
Hon. X. A. Willard— Dear Sir: a friend of 
mlno Is getting up an Invention which ho call3 a 
“Milk Cooler," for the purpose of taking: the 
aulmul heat out of milk. He proposes to nni 
tha milk through the “ cooler ” as soon as drawn 
from tho cows, reduoing tho tarn pain biro to 
about forty decrees, which ho claims will cause 
the cream to all nso In from twelve to lU'teoa 
hours, thus doing away entirely with Ihe use of 
mUk pans, leaving: tho milk sweet to bo fed to 
cows or hoss. Now, sir, I would ba pleased to 
learn your views In reward to the advantages 
derived from this idea of cooling milk. I am a 
young farmer, and wish to proceed caution !y in 
regard to all now inventions. Tho cost of the 
“cooler,” ho thinks, will be about twenty-five 
dollars, when he gels it In working order. 
Vary respectfully yours, S. S. C3 ardner. 
Watertown, N. V., Doe. 80,1S08. 
Remarks. — We are in favor of an appa¬ 
ratus for divesting milk of its animal heat. 
Whether the milk is to bo employed for 
cheese, for butter, or for consumption iu 
towns and cities, an early cooling of the 
milk, especially in hot weather, is impor¬ 
tant. One of iko objects in cooling milk by 
artificial moans is to arrest ferments and de¬ 
composition. Ferments are most active at 
a temperat ure between seventy and one hun¬ 
dred degrees. Cold diminishes and arrests 
fermentation, and n temperature of two hun¬ 
dred and twelve degrees, or boiling heal, 
destroys it. As soon as milk is drawn from 
the cow it commences to undergo a change 
toward decomposition. Tn hot weather this 
change is often rapid; hence at such seasons 
it is an object to reduce the milk at the ear¬ 
liest possible moment to n temperature out 
of the range of active ferments. The nlost 
usual way for cooling milk is to put. it in 
cans and plunge the cans in cold spring 
water, until the animal heat passes off, and 
the milk assumes an uniform temperature of 
fifty-five to sixty degrees. This is the Orange 
county system for preparing milk to be sent 
to the city for consumption. 
It has been found by experiment that if 
milk can be taken as soon as it comes from 
the cow, and treated in the above manner, so 
that the animal heat be taken out, or the 
temperature reduced to fifty-five degrees in 
less thau an hour, this milk will keep sweet 
for a considerable number of hours, even in 
the hottest, weather. 
Some years ago, we called the attention of 
the dairy public to the necessity of having 
some simple apparatus for cooling milk at 
the farm before depositing it hi cans to be 
carted to the factory. Since that time several 
inventions have boon put out to meet the 
case; but nearly all have had serious defects, 
being difficult to cleanse. Another objec¬ 
tionable point, it scorned to us, was that the 
milk was cooled in these appliances without 
being exposed to the atmosphere. There is 
an animal odor to milk at certain seasons of 
the year, or an odor proceeding from certain 
conditions of herbage, that gives an offensive 
smell to milk, unless it is spread out and ex¬ 
posed to tho atmosphere while being cooled. 
We have, therefore, always insisted that a 
milk cooler, at least for cheeso dairymen, 
should be upon this principle. Col. Tha ye a 
of Dunton, Illinois, has quite recently per¬ 
fected- a device that seems to meet these 
conditions quite well, but we have not had 
opportunity of fully testing it. 
As to the apparatus referred to by our cor¬ 
respondent. to be adapted to butter making, 
wo of course can give no opinion of its merits 
without seeing it. We very much doubt, 
however, whether reducing the milk to so 
low a temperature as forty degrees will be 
productive of the most cream. From a very' 
large number of experiments among butter 
makers in Grange Co., tho best temperature 
for reducing the milk to get the most and best 
cream is not far from fifty-six degrees. This, 
wo find, corresponds with our own experi 
once, English experiments also seem to 
agree very nearly as to this point. 
De Voelckei?, the distinguished chemist, 
of the Royal Agricultural Society, stated to 
us, in 180(1, that he had made a large number 
of experiments with milk, and that a temper¬ 
ature of about sixty to sixty-five degrees was 
most, favorable for the rising of the cream- 
globules. On no account, he. says, should 
the tempera tore be allowed to fall below fifty- 
five degress. However, this is a progressive 
age, and if any one can demonstrate that 
milk at forty degrees is the best temperature 
for getting the cream, we shall bo pleased to 
record the fact. 
The Jennings apparatus, or pan for set¬ 
ting tho milk and preserving an even tem¬ 
perature while the cream is rising, is tho 
best adapted to farm dairies of anything wo 
have seen. 
In conclusion, we advise our correspond¬ 
ent to purchase no milk apparatus without 
fully testing it, or getting the opinion of some 
reliable person who has made satisfactory 
trials of its merits. 
COLORING CHEESE. 
Tlio Use of Annotto Iu the Dairy. 
An attempt, has been made from time to 
time, to Induce factories to abandon tho nee 
of coloring matter in cheese. The fact that 
annotto, (the only material that should ever 
be used for this purpose,) adds nothing to 
the flavor or nutrition of cheese, would 
seem to favor the discontinuance of a prac¬ 
tice which ia troublesome, attended with ex¬ 
pense and sometimes injurious, on account 
of the adulterations of annotto with rod lead 
aud other poisonous compounds, Pure an¬ 
no! to is a harmless vegetable substance when 
used in the ordinary way for coloring cheeso, 
and its employment for tit is purpose comes 
down to us from the mother country. We do 
not know when or by whom the practice was 
first inaugurated, but, it is of ancient date and 
its object must havo been to deceive con¬ 
sumers by giving them the idea that tho 
colored cheese was made from a very rich 
quality of milk. And that impression now 
generally prevails among t he uninitiated. So 
much has tho imagination to do in control- 
ing human action that we havo seen poor 
skimmod-milk cheese, highly colored, pre¬ 
ferred and purchased; Instead of ft rich, uice- 
flavored, pale cheese, both standing together 
on tho counter and offered at tho same price. 
Color, therefore, has an important influence 
with norm j people; and it, is useless for tho 
dairyman to “ run his head” agaiust this pre¬ 
judice, unices he chooses to have his pockets 
depleted by lower sales. It is true in some 
of the English markets, like Manchester, for 
instance, pale cheese is in favor and finds a 
better price than tho colored article; but tho 
London trade insists upon color; and as it Is 
willing to pay for it, American dairymen 
must, for the present submit. Borne people 
think, by abandoning the use of annotto, we 
can correct the English prejudice for colored 
cheese, ami thereby benefit all parties. It 
would be an absurd and futile effort on our 
part, and would simply give the English 
dairymen additional advantage in their own 
markets; for you cannot force people to pur¬ 
chase what they do not want, however excel¬ 
lent. yo»r argument may be against their 
prejudices. 
The most desirable shade for coloring 
cheese is obtained by cutting the annotto 
with a solution of potash. Cheese manufac¬ 
turers usually prepare, their annotto for use, 
instead of purchasing die liquid manufac¬ 
tured and sent out by different dealers; be¬ 
cause the latter is much more expensive, and 
in many cases does not answer the desired 
purpose. Some of the liquid annotto in 
market, gives a lemon color, an objection¬ 
able shade; other k.nds Ado out in the 
cheeso, or give a mottled, uneven color, very 
objectionable, as will be readily appreciated. 
The English liquid annotto, manufactured 
by INiciiols, is a superior article, but its 
high cost precludes its Introduction aud use 
iu this country, W hen pure, basket annotto 
is properly prepared in a solution of potash- 
potash as usually found at the shops now put 
up in cans —if makes a good coloring mate¬ 
rial, aud one that subserves very well the 
purposes of the best English liquid annotto. 
Recently, Mr. Davis of Herkimer Co. 
claims to have made an improvement iu the 
manufacture, or preparation, ofliquid annot¬ 
to, by using, in addition to the potash, a 
small quantity of soft-soap for cutting the 
crude annotto. The potash and basket an- 
notto are treated in the usual manner, and a 
teacup of clean soft-soap added to (lie mix¬ 
ture for every pound of annotto. This, Mr. 
Davis says, intensifies and fastens the color, 
giving a more perfect shade than when the 
potash alone ia used. Mr. Davis is a cheese 
manufacturer of some reputation, and we give 
his method that, it may be fully tested. It 
may be observed that the soap used is manu¬ 
factured from clean lye and pure whey-butter, 
care being taken to skim tho whey vats and 
get the oil or butter in as clean a state as 
possible. 
-•-»» ■ .. ■■— 
Tho Country Cheese Market.— 1 Thereifl scarce¬ 
ly any cheese now on delivery at the Littlo Falls 
market. Occasionally small lots of “ late ends ’’ 
from farm dairies are brought it) unci purchased 
by resident dealers and stored here for tho pres¬ 
ent. Tin? great, bulk of cheese hu« gono for¬ 
ward and what littlo remains In tho country Is 
comprised of “ late ends" not sufficiently cured 
to jro forward at. the close of nuvjjmtlon. Am 
dealers do not now congregate hove qu market 
days, we have hardly sufficient data to give quo¬ 
tations. Occasional sale a of farm dairies are 
made at file, to 18o., aooordtrg to quality, and the 
deslreou thopartof the producer to sell. Facto¬ 
ries ore holding •• lute oodu ” at :J0c. aud over. 
Wo have advices frost Loudon to the cist alt. 
The consumption Of choose is reported large and 
supplies short, with no prospeot of lower rates. 
English Cheddar Is quoted at 76s. to 03 shillings, 
sterling, per owl.; Wiltshire double, tils, to 73s.; 
Cheshire63». to76s.; Scotch 62*. to75s.; American 
Extra line 72s. t*7U*.; Holland Cheese, Edams, 60s. 
to 61s.; floudas 60s. to 5Cs.; Derby ghapeWs. to 58s. 
Our Liverpool correspondent reports that, extra 
fine factories are more salable tn that market, 
at 6ir : . to 70s. Imports for tho week, 15,N>5 boxes. 
No sales of butter at Littlo Falls thi.- week. 
---- 
Tins North British Agriculturist says that 
milk fever abounds wherever cows, as In Ayr¬ 
shire, are bountiful milkers. Putting the ani¬ 
mals on short commons for a fortnight or three 
weeks before calving, will greatly lessen the 
number of cases. 
CONDUCTED BY MARY A. E. WAGER. 
PHILOSOPHY OF FOOD. 
Miss Julia Co cm an, Professor of the 
“ Philosophy of Food” in the Dixou Insti¬ 
tute, Brooklhu, has recently given six lec¬ 
tures upon t his subject. Bhe has made tho 
matter a study and experiment for many 
years, and if one is not. willing to endorse 
her views, sin? must at lefts t be accorded 
earnestness and praiseworty iuteations. Wo 
attended her lectures and listened to them 
with a great deal of interest. Tho manner in 
which she gave them was especially pleas¬ 
ing. Tim room was a long parlor, well filled 
with matronly women and some elegantly 
attired young women, who seamed quite as 
much interested as the tnaiem femttia*. 
Miss Coi, man has au oval face, a broad, 
high brow; large, well-defined features, dear, 
intelligent dark eyes, and a voice, although 
low aud sweet, remarkably distinct. So it 
was pleasant to listen to her. Iu tho center 
of the room was a round table, covered with 
snowy damask, on which something was 
hidden from view by another snowy cover¬ 
ing. Of course, we had no curiosity to know 
what was under it, being women I 
The lecturer began by saying that it had 
fallen to tho lot of women to prepare tho 
food which is used to nourish the body. 
True, some men were cooks, but that was 
tke exception. The great, aim in cooking is 
to provide food that will keep the body in the 
best working condition. Wo want bodies of 
such quality ancl strength as will give free 
range for the exercise of the mental faculties. 
God has apportioned and adapted food for 
each kind of animal, aud each eats what it 
needs. Horses do uot oat mice, neither do 
cats browse on grass or the bark of trees. 
In brutes instinct is so strong they eat what 
they prefer, aud what is specially fitted for 
their nature. God also provided proper food 
for man, Lfis highest creation. But, man is a 
creature, of reason; and, notwithstanding his 
superior endowments, his tastes are some¬ 
what. depraved. Wo oat many things not 
made lor us to eat. 
If wo investigate the pursuit s of mankind, 
we shall find that, the principal business of 
the majority of the people is to obtain food 
for the nourishment of the body. We often 
see poor, miserable, suffering creatures, af¬ 
flicted of their own stomaohs, whose entire 
time is devoted to nursing their bodies. If 
one’s sole object in life is to gratify the ani¬ 
mal propensities, the sooner ho dies the bet¬ 
ter. Cut it is a sad matter to see well-mean¬ 
ing and honest, useful men and women made 
invalids and inactive by an improper use of 
their stomachs. True, we inherit the habits, 
tendencies and broken-down constitutions of 
our ancestors; but our short lives are short¬ 
ened by improper eating. We are apt to 
blame everything else — atmosphere, climate 
and water. 
Our ancestors ate whet the earth pro¬ 
duced in its natural state —fruits and nuts. 
Grain was not made fully available until 
fire was utilized. Gradually ingredients were 
put iu food that were not nourishing. Wo 
put articles in food wo would never think of 
eating alone, such as vinegar aud pepper, and 
which tax the system to got rid of. 
How to use cookery to our benefit is one 
very important thing to know. By it we can 
benefit, our children by giving them good 
bodies, which insure great, opportunities for 
doing good in a thousand ways. Many edu¬ 
cated women, who learned something of 
chemical action in school, rarely apply this 
knowledge in their cookery. Rules for cor¬ 
rect cooking are simple, and easily under- 
dsratood; and so far us I have tested them I 
will give them to you, so that you may not 
experiment blindly. 
Tho first prime article of food is bread. 
Wheat is one of the most perfect and com¬ 
plete articles of food God has given us. 
There is an Oriential proverb, “ Happy the 
nation to whom God has given Wheat;” 
and bo great is their reverence for the pre¬ 
cious kernel that they never tread a crust 
made from it under foot. The berry pos¬ 
sesses nil the elements or necessary physical 
nutrition. By the way in which our mills 
prepare it fonts, one-fourth of the bulk and 
one-third of the nutrition is taken from it. 
This we give to the cattle. Why ? We 
want our bread while and delicate to the 
taste. We suffer the ill results of this di¬ 
rectly. One of the worst is constipation. 
God so compounded our food as not to con¬ 
sist of pure nutrition. 
Tha best food contains some waste, not dead, 
matter. Concentration in food has be*n 
carried to a groat extent. Essence of beef 
has been supposed to be of great benefit 
The stomach cannot act upon a small 
amount so well as upou a larger one. It 
needs to bo distended so ao to get 
hold of it, and act upon it. It is the 
opinion of some physiologists, that. If tho 
bare outer shell of the wheat berry could 
be only removed it would be better. Miss 
Colman thought not. The fine starchy sub¬ 
stance which is left in predominance In the 
flour requires the most careful and experi¬ 
enced manipulation to make it palatable. 
No wonder breadmaking is tho most intri¬ 
cate aud difficult tiling to accomplish in tho 
whole range of cookery. 
After so many essential ingredients aYb 
taken out in the general method of prepar¬ 
ing the Hour, wo are put at our wit's end tnr 
put something iu again to make the bread 
light. Wa put iu soda or ?aleratue, and let 
>t rot. Wo sometimes put iu yeast from the 
brewery, which is the rotten surface of boer, 
to make it decay faster. This makes the 
flour decay. It generates carbonic add gas, 
which produces alcohol, which is dead mat¬ 
ter, on which the gastric juice has no action. 
It, is a, generally conceded fact that, bread 
should not be eaten until twenty-four hours 
out of the oven. Why? It allows the alco¬ 
hol to pass off— some escaped in. tho oven — 
consequently it makes it more digestible. 
In broad making, put, in no soda, nor yeas!, 
nor grease. Soda and grease make soap. 
Shall we eat broad heavy? Lear* nil the 
ingredients lu which Goo put In the wheat 
Add pure soft water, bake properly, and you 
will have light, palatable, nutritious bread. 
Tim Irish use unbolted flour, and what a 
sturdy, healthy race they arc ! 
At this state of the lecture, Miss Colman 
removed tho cover from the articles on the 
table and introduced us to a, thorough ac¬ 
quaintance with seven kinds of bread of her 
own making. The first, kind of wheat 
(Graham flour.) She placed the meal in a 
wooden bowl, containing a pint of cold 
water, and with a wooden spoon stirred in 
slowly the meal which she sifted from her 
hand. When she had the batter to about 
the consistency proper for griddle cakes, she 
passed it around to show us the lightness of 
it, which was seen in the bubbles breaking 
all over the surface, — the air trying to 
escape. She stirred in more meal until — 
well, her rule is twice as much meal ia meas¬ 
ure as water. She then put her mixture 
in three aud a. half inch patty pans of tin 
(cast iron may be used — are cheaper.) Tho 
oven must be hot —hot enough to brdwn 
owr the top in twenty minutes, Baking 
over the top first prevents escape of the air. 
If her small tins are new, she greases titern 
inside; puts them in tho oven until brmvned 
over, then rubs them out with a clean cloth. 
After tha t, prior to using them, she mbs them 
out, with a cloth, on which to a very littlo of 
sweet oil. She keeps them in a clean place, 
free from dunt, and does not wash them. A 
large tin prevents the hot air from fully ex¬ 
panding the entire mass, so large loaves ore 
newer light. That was the method by which 
her first sample of bread wns made, of vhich 
we enjoyed a generous taste. It was eweet, 
moist and palatable. Placing La j, c-tone jar 
keeps it moist. Salt make* bread hard. 
Her Second Kind was made after this 
recipe: — Tepid water flour stirred in stiff; 
better for dyspeptics, as it requires more 
chewing. 
Third Kind. — Hot, water, stir very care¬ 
ful, but not too murh. ffo much for wheat 
bread, of which we preferred the first. 
Wheat and Com Bread. — One-fourth corn; 
three-quarters wheat,; scald the corn meal; 
stir it until smooth; add a little water; it 
maybe hot if you are in haste; add a little 
crystallized coffee sugar, as it is purest; nitr in 
the wheat meal. Bake in small tins; and 03 
number one, only corn meal visually requires 
a hotter oven. Always sift your meal of all 
kinds through an oat solve to free it from 
bits of nails or stones which sometimes get 
m it. Often the loaves liquid be pricked. 
Joh nny Cake. — Take corn wheat meal 
in equal proportions; stir a little stiffer than 
the above. One reason hot corn bread is 
unmanageable in the stomach, is because one 
eats butter on it, which is melted; aud 
melted butter is entirely out of its sphere in 
a human stomach. 
All Indian Bread. — Scald half the meal, 
then stir in the rest. The hull of corn is 
harsh, sift the coarsest out. 
A lady sitting next to me, said that in. 
Scotland she had eaten with decided relish 
what is there called “ Banned:, 1 and gave 
the mode: — One-half oat meal, one-half 
corn meal; stir iu cold water until stiff; roll 
thin; bake before the fire, on a board. These 
might be called oat crackers as they are 
made entirely of oat meal. Never sift oat 
meal. 
Rye and Corn, — Three pints of corn meal 
scalded; add n little water and a. gill of sirup; 
then stir in three pints of rye meal as stiff as 
can be conveniently done with a spooq. Pot 
in a deep pan nr burin; set on the top of the 
stove, and let it stand and sputter until it 
cracks all over the top — for an hour and a 
half perhaps. Put it in an ordinarily hot 
oven. It will require two or three hours for 
baking. Let it stand in the oven all night 
She could not specify the right length of 
time for baking, as oveus differed. Each 
must learn from her own oven. 
The Domestic Sororis adjourned until the 
next lecture — one of special interest, u On 
the Gratification ot Taste,” including Pud¬ 
dings, Dumplings, etc., of which you shall 
have a synopsis next week I'D. V.) 
xs Qgvrrjr/yr.irrvi-i argxgaa 
