lairg ©nsbanitrg. 
X. A. WILLARD, A. M., EDITOR, 
Or Ltmi Falls, Hcakimxb County, New York. 
NORTHWESTERN DAIRYMEN. 
Third Annual Meeting of the lilinoia and 
Wisconsin Dairymens’ Association. 
SECOND DAY’S PROCEEDINGS. 
The Convention was called to order, on 
the second day of its session, at ten A. M., 
President King in the chair. 
Cheese Curds for (setting Colors. 
The President read a paper presented by 
a gentleman acting as the agent of a manu¬ 
facturing company, which employs cheese 
curds in a fresh state, for the purpose of set¬ 
ting colors. The curds, it was slated, are 
treated wiih acids, which transform them 
into an adhesive substance, which may be 
used as a combining agent for different 
colors. The statement was made that there 
was likely to be a demand for a considerable 
quantity of curds for the purpose above 
named, and the idea was suggested that as 
large or larger profit would result to dairy¬ 
men by turning their product in this direc¬ 
tion than by making it into cheese. 
As presenting a new channel for the use 
of dairy products, or at least a channel iwo 
to dairymen, the paper attracted considerable 
attention. 
Cnrljisr and Preserving: Rennets. 
Mr. Wanzer described his process of 
curing and preparing rennets, which consist¬ 
ed in slightly salting the skins, drying 
thoroughly, and then pulverizing. By mixiug 
the pulverized mass together a. uniform 
strength was obtained. It was then packed 
in glass bottles, and coulcl be kept 9weet and 
clear for a great length of time. The 
strength having been determined, a certain 
quantity was taken out and soaked as need¬ 
ed He used a large coffee mill for grinding. 
The Bavarian method of curing rennet was 
alluded to. This method consists in tiumlng 
out the contents of the skin, removing all 
dirt and specks with a cloth, and then blow¬ 
ing it up like a bladder. 
Dr Stone had tried the Bavarian plan of 
curing rennet, and thought it a good one. 
Under this plan the rennets are easily kept 
sweet, and are not liable to taint. 
Mr. Stewart was in favor of stretching 
the rennets upon a hoop, saltiug and drying 
in the sun. 
Mr. Lapp an wanted to know if any ex¬ 
periments had been made as to the proper 
age at which a calf should be killed, after 
taking food, In order that the best rennet be 
secured. 
Mr. Willard, in reply, stated that in old 
dairy districts, where numerous experimems 
had been tried, it had been loimd that from 
twelve to fourteen hours after feeding was 
sufficient to obtain rennets that were strong 
and good. It was the usual practice of 
dairymen in Herkimer county, N. Y., to 
slaughter the calves when four or five days 
old The calf was allowed to take a full 
meal In the evening of the fourth and fifth 
day of its age. It was then removed from 
the cow, and on the following morning it 
was killed. 
Dr. Stone thought the best time to kill 
would be so soon as the last food given is 
digested, say twelve hours after feeding, He 
was of the opinion that calves four ’weeks 
old give good rennets. 
Mr. Eldridge said the rennet question 
was a matter of experiment. He had tried 
the curd contained in the rennet for coagula¬ 
ting milk. He found it gave a bad flavor 
to cheese. The curd should be always 
emptied from the stomach and never re¬ 
tained for cheese making. From twelve to 
sixteen hours without food before killing a 
calf was the proper time, he thought, to 
keep the animal for a good rennet. Other 
delegates concurred in the opinion that the 
curd found in-the 9 tomach of the calf should 
not be used for coagulating milk, and some 
were in favor of having the calf from five to 
six weeks old before slaughter. 
Cheese Making—Treatment of the Milk and 
Cards. 
The fourth topic being taken up, Mr. 
Wanzer was called upon to give an ac¬ 
count of the whole process of cheese making. 
He said it was impossible to give directions 
that would be applicable in all cases. The 
process varied continually. In the first 
place it was important to have good milk. 
With a perfect condition of the milk there 
was ordinarily not much difficulty in making 
good cheese by any of the usual processes 
dow commonly employed at the factories. 
Mr. Wood also insisted on the importance 
of having milk in good condition when the 
operation of cheese making commences. In 
hot weather the milk is set at a temperature 
of eighty-two degrees. After adding rennet 
it is allowed to stand forty raiuutes, until co¬ 
agulation is perfected. Then break the curd, 
and apply heat gradually until a temperature 
of ninety degrees is reached, allow it to 
Btand at this point a short time, then stir and 
a pply heat to ninety-eight or one hundred 
degrees. As soon as an acid condition of the 
whey can be detected it is drawn off. He 
prefers the curd cooled down to seventy de¬ 
grees before salting, and wants it as dry as 
possible. Uses two and a half pounds of salt 
to 1,000 pounds of milk, aud puts to press in 
the afternoon. When curd goes to press hot 
the cheese will be porous. Does not ap¬ 
prove of applying cold water directly to the 
curd. Salt added to the milk in hot weather 
retards fermentation. 
Mr. Willard, in answer to an inquiry, 
said he thought the manufacturing rooms at 
factories were not constructed so as to be 
cool enough in hot weather. Factory b Cod¬ 
ings were very defective as regards controll¬ 
ing temperature. They should be built with 
hollow walls, or the sides arranged wiih 
some non-conducting material, so that a 
uniform temperature may be secured. We 
shall come to this in time. But at present, 
in order to cool curd below the temperature 
of the atmosphere in hot weather, perhaps 
the easiest and most practical way is to let 
in a stream of cold water under the vat, or 
under the curd. It was not advisable to al¬ 
low’ cold water to come in direct contact 
with the curd. 
Coloring Cheese. 
Dr. Stone said coloring cheese with an- 
notto was no benefit to the quality or flavor 
of cheese, but many persons thought colored 
cheese richer and better than pule cheese 
Some would pay tw’O cents a pound more 
for colored than for pale cheese of equal 
quality in every respect. He did not, how¬ 
ever, believe in coloring. 
Mr. Wilder read a very sensible essay on 
the subject, taking strong ground against 
color as entirely useless and a waste of 
money. In addition to cost of coloring 
material, the action of a portion of the ren¬ 
net is neutralized by the alkali used to cut 
the amiotto. The consumers were to blame 
in this matter, since by offering more money 
for the article they compelled manufactu¬ 
rers to make it. We must educate the pub¬ 
lic in regard to this pernicious practice of 
coloring cheese w r ith a compound often 
adulterated, noxious, unpalatable and uot un* 
frequently injuring the flavor of the cheese. 
Western dairymen, manufacturing cheese 
for the West, have no excuse for neglecting 
to educate the people on this subject. 
Mr, Walker coincided with the last 
speaker, but dairymen must please dealers 
and consumers. Moderately colored cheese 
sold best, and dairymen must suit market. 
The President thought cheese dealers 
should give their views on this question, and 
called upon Mr. Dow of Chicago. IIo said 
that while it is all truo that color adds noth¬ 
ing to cheese, the markets were imperative. 
Some of his customers would insist that 
good uncolored cheese was of the “ white 
oak” variety. His experience showed that 
neither high coloring nor no coloring suited 
the market—a nice cream color sold best. 
A delegate from Wisconsin said he had 
abandoned the use of color, and his cheese 
sold well In Fond du Lac, in Minnesota, 
Winebago Co., and other places. Several 
others denounced the coloring of cheese or 
butter a 3 a fraud, and 6 trongly opposed it as 
such, while others thought that if the West 
discontinued the use of color. New York 
cheese would be preferred and bring a 
higher price on account of color. The fol¬ 
lowing resolution was adopted: 
Resolved , That, this Convention believing- that 
the practice of coloring cheese is of no bonetit 
but hurtful to cheese, we will use our best en¬ 
deavors lo educate the peoplo to a disuse of col¬ 
ored choojo. 
Collation at the Elgin Condensing Factor}’. 
An invitation having been given to dele¬ 
gates to dine at the above establishment, the 
Convention proceeded en mme to the fac¬ 
tory, where a magnificent collation had been 
prepared by the gentlemen proprietors of 
that establishment. 
Mr. Church, Superintendent and Manager 
of these extensive works, and his estimable 
lady, Mrs. Church, did the honors of the es¬ 
tablishment in a princely manner. Dr. Joseph 
Teft, Mayor of Elgin, exhibted a degree of 
foresight, in curing for the delegates during 
the entire forenoon, that was the acme of 
hospitality. Several prominent citizens of 
Elgin, with their ladies, assisted in the hos¬ 
pitalities of the occasion. This was the 
crowning fete, the climax of hospitalities of 
the Elgin people, worthy the heart of the 
great West. For it did not suffice for the 
citizens of Elgin to open their houses and 
feed and lodge six hundred delegates free, 
during the two days session of the Conven¬ 
tion, but a special repast must be prepared 
at the Condensing Factory, where all the 
delicacies of that noted establishment were 
set before the Convention. 
Besides the substantials there were ices 
from condensed milk — condensed apple 
juice, blackberry, raspberry, and other fruits. 
The whole affair was a great success, and 
was enjoyed beyond measure by those pres¬ 
ent—the universal expression being that the 
world has lew places that can compare with 
Elgin in its hospitalities. 
AFTERNOON SESSION. 
At the commencement of the session the 
crowd was again very large, and members 
were enthusiastic over their grand colla¬ 
tion, and resumed business in high spirits. 
The sixth topic relating to 
Butter Manufacture, 
was taken up. President Kino thought the 
butter product of last year was inferior to 
that of previous years, on account of the 
weather and other causes. One great trouble 
is tho lack of united action among butter 
makers, and the small interest felt to make 
the host quality of butter. He urged the 
importance of making a fiist-clasg article. 
The West sold millions of pounds of grease 
that, with proper care, might have been 
turned into good butter. Tubs made of 
white oak are the best. When butter is to 
be shipped abroad the firkin is the best 
package; for local demand the Welsh tub is 
best; and for home use jars are to be pre¬ 
ferred. 
Mr. Morrow of the Western Rural offered 
the following, which was adopted: 
Resolved, That as the Interests of cheese and 
butter factories are Identical, this Convention 
heartily approves of the establishment of butter 
factories. 
Management of Dairy (Stock. 
Mr. White of Kenosha, Wis., was the 
leading speaker on the above topic. He ad¬ 
vocated feeding bran, with oil coke and 
plenty of good hay in spring find winter 
management. He would feed bran dry—a 
peck of bran with a quart of oil cake per 
clay, or two quarts of corn moal with oil cake 
in winter ancl spring feeding. He thought it 
always pays well to feed heavily while cows 
are in milk. Had made six hundred and 
fifty pounds of cheese to the cow, and the 
past year made five hundred and seventy- 
five pounds to the cow by thus feeding. He 
sows corn to be fed when cows begin to fail 
in milk. Sweet corn makes the best feed. 
Corn in the ear is not so good as ground 
corn, but it is convenient to feed corn in the 
stalk. He would feed meal dry. Oil cake 
Increases dairy products more than any 
meal fed. Nover found any bad taste in 
cheoso from feeding oil cake. He has kept 
a large number of cows and never lost one 
by disease. Ho cuts off tbo tip of the cow's 
tail, and thinks this practice has had much 
to do in keeping his cows healthy. Raises 
calves upon whey mingled with barley or 
oat meal. 
Mr. Schofield thought oil meal gave a 
bad taste to milk and butter. Others stated 
that no bad effect resulted in feeding small 
quantities of oil cake — that it. was only 
when large quantities were fed that it could 
be tasted in the milk. 
Mr. White thinks that when cows are 
high it will pay to raise as many calves as 
needed, taking those from the best cows of 
the herd. 
One or two preferred to feed whey to cows 
rather than to hogs. 
Future Prospects of Dairying at tho West. 
President King read an elaborate and in¬ 
teresting paper on this subject. lie thought 
there need be no fear of over-production. 
The East has its established markets. Cheese 
ia coming more and more into favor as an 
article ot food. People are beginning to 
appreciate its nutritive value, its convenience 
and economy, The South is to be a great 
market for our daily products, now that it, is 
recovering from its poverty. He thought it 
never could be a successful dairy region, and 
must look to the West for its supplies. Cal¬ 
ifornia must also be a market for Western 
cheese. When the Pacific Railroad is com¬ 
pleted, Western cheese can be carried direct 
to California. Markets, too, would soon be 
opened in China and tho Pacific Islands. 
Then there are the lumber regions of the 
North and the Lake Superior settlements 
which must also be markets for Western 
cheese, and it would take a long time before 
the West would be able to make a sufficiently 
large product to supply these markets. 
Judge Turner of Indiana addressed the 
Convention, alluding to the influence of the 
dairy interest in bringing prosperity to the 
region where it was adopted. In Lake Co., 
Ind., SO miles from Chicago, good lands 
were worth only twenty-five dollars per acre, 
and dairying was not established there; 
while here, in the vicinity of Elgin, where 
the daily has got a foothold, lands were 
worth from seventy-five to one hundred dol¬ 
lars per acre. 
At this point in the discussion, Dr, Teft, 
Mayor of Elgin, moved that Mr. Willard 
be invited to deliver an address in the eve¬ 
ning to the citizens of Elgin, ©n his travels 
in Europe. The Committee appointed to 
wait on Mr. W. reported that he acceded to 
the request, and the hour for the address was 
fixed at seven and a half P. M. 
The Association Chances Its Name, &c. 
On motion of Mr. Stewart, the name of 
the Association w’as changed to “ Northwest¬ 
ern Dairymen’s Association,” ancl an invi¬ 
tation was extended to all dairymen in the 
Northwest to join the Association. 
Several Committees now marie Reports, 
and the Convention elected the following 
officers for the ensuing year. 
President — Judae Sjlvantjr Wilcox. 
Secretary- R. R. Stone of Richmond, HI. 
Treasurer-J. E. Marsh of Union. Ill. 
Vi£e~Presld#nt* — Gideon Truwdoll of Kenosha, 
Wig ; Joseph Teft. Stephen Favill. Samuel Cun¬ 
ningham, H. C. White, Isaac Warner, E. H. Sew¬ 
ard, It. M. Bullock and Francis Jones. 
After the transaction of some business of 
minor importance, a recess was taken till 
seven o’clock. 
EVENING SESSION. 
Tho church was densely filled on re-as¬ 
sembling of the Convention. The commit¬ 
tee on location of next annual meeting, re¬ 
ported in favor of Kenosha, Wisconsin. Mr. 
Stewart was appointed to inform Judge 
WiLOOxof bis election as President of the 
Association. The Judge responded briefly 
and gracefully. 
Present™ tloa to iho Rotirins President- 
Mr. Willard's Address, Ac, 
As President King whs about to introduce 
Mr. X- A. Willard for his address to the 
citizens of Elgin, Dr. Baldwin of Elgin, was 
called on, and in the name of the Association 
presented the President with an elegant gold 
headed cane, as a token of appreciation of 
his services. President Kino responded in 
a brief but very feeling speech, after which 
he introduced the speaker to the audience. 
We have no space to give a synopsis of Mr. 
Willard’s speech, which olosed the doings 
of the Convention. We may, however, add 
the following brief paragraph from the Chi¬ 
cago Times, closing its report of the Con¬ 
vention : 
“ The Convention then adjourned fine die , 
to hear a speech by tho Hon. X. A. Wil¬ 
lard of the Rural New-Yorker. This 
closed the Convention, which was, without 
doubt, one of the most important agricultu¬ 
ral gatherings ever held in our State. Its 
orator was the most accomplished agricultu¬ 
ral speaker in America; its members were 
the bone and sinew of the great republic; 
Hr labors must be productive of good to the 
great interests in whose behalf it assembled; 
nDd, undor its new name and increased 
power as a band of progressive agriculturists 
iu the giant Nort hwest, the Dairymen’s Asso¬ 
ciation must for years be productive of good 
to its members, and aid powerfully in the 
development of the resources of the mag¬ 
nificent empire of agricultural power and 
wealth,” 
Imnjstic (Sionomn. 
CONDUCTED BY MARY A. E. WAGER. 
KITCHEN AIDS. 
Of course every farmer must have a reaper 
and mower, a horse-rake and a drill, and all 
the other labor saving Inventions, just as ra¬ 
pidly as he can pay for them, even though 
they are stowed away as dead property the 
greater part of the year. Such things are 
necessary, and the wife, perhaps, geu, along 
with a new dress less, that the husband may 
have a labor-sating machine. But how 
about labor-saviug machines and inventions 
in-doors? A woman who has a sewing ma¬ 
chine, a machine to do the churning, and one 
servant aa 11 help,”-is usually the most favored 
housekeeper in tho neighborhood. You may 
look a whole township through, and in nine 
cases out of ten, the labor-saving affairs are 
brought to tho help of men first. It is no 
wonder that good mothers are so scarce, 
stepmothers so common, and invalid women 
not a rarity. “ A woman’s work is never 
done” is a true proverb, with by far too many 
housewives. 
Bo accustomed are women to doing their 
work in the old-fashioned way, — by the 
pure virtue of back and elbow power,— that 
they look askance at new-fangled things, and 
believe it is more bother to use machinery 
than to do work in the old way. The saving 
of physical strength seems an unheard, or 
unthought of, thing. So long as a woman 
can drag around sho usually does, although 
she arouses as many aches and pains from 
llieir lairs as there are window panes in the 
house. Women do not begin to take one- 
quarter the time for recuperation that men 
do. Men sit around evenings, read, smoke, 
play games or gossip; while the women of 
the house sew or knit, darn stockings, 
crwchet, tat, or are busy in other ways. To 
snuggle down into an easy chair before the 
fire and play with the tassel of her apron 
string, or simply listen to some one’s reading, 
would seem to moat farmer’s wives as sheer 
laziness or wicked waste of time. We do 
not believe women are so well able to endure 
Incessant labor as men are. And if it is not 
good for men, how much more pernicious is 
it to the physical health of women ? So we 
argue that labor-saving machines should 
come first to the housewife, because she is 
the weaker, and because in her health and 
comfort, and happiness, the happiness of the 
whole household lias, more than in that of 
any other member of it. 
The way in which very many people 
“ practice economy ” is quite like one’s eat¬ 
ing more than ho needs, for the “ sake of 
saving it,” That which saves health ancl 
time is economy. That which conduces to 
human happiness is Divine economy. That 
which is a saving in the end, cvod if an extra 
expense at the beginning, is economy. So 
household conveniences arc economies, oi 
which the two paramount ones are those of 
water ancl wood. We feel the wrath in us 
wriggling itself to pounce dram upon those. 
Gen tiles who, year after year, postpone the 
wood-house arrangement, or the extern 
building, or bringing the water in ihe well 
to a civilized get-at-able state. A man who 
allows his wife to be a hewer of wood and 
drawer of water to an unaided extent, ought 
to be —well, excommunicated from his 
church on Biblical grounds; for “a man 
who faileth to provide for his own household 
is worse than an infidel.” 
We knew a man once, (he lives yet; hope 
he will read this paragraph,) who prayed 
night and morning, preached on Sundays, 
and was a rich farmer besides. His wife 
milked the cows in oil sorts of weather, cut 
most of the wood, built the fires, churned, 
“ economised" and died of consumption in 
the prime of her life. He put a weed on his 
hat, tried to resign himself to the " dispensa¬ 
tion of Providence,” when he ought to ham 
been tried for womnnslaughter in the first, de¬ 
gree and sentenced to chop wood and milk 
Cows in the rain all the rest of his life. Wo 
don’t quite believe iu capital puuishmeut, 
which is why wo didn’t suggest hemp and 
the gallows. 
In plunging into kitchen aids we shall 
begin with machines for facilitating those 
very minor tasks that are considered insig- 
ficant, and yet, in the aggregate, are so weari¬ 
some. You are to make cakes or puddings, 
fro&rihgs or custards, aud iu beating and 
whipping your eggs you spend much time as 
well as strength. Here is a simple little affair 
— a wheel and a crank and some long loop? 
of wires, which you can screw on the side 01 
the shelf or table or hold over your bowl of 
eggs, by which you can beat your ceg', 
to a perfect frotii in one or two minutes, 
and with the utmost ease. The machine is 
called “Tbo Egg Beater,” and costs from 
seventy-five cents to 9 dollar. 
You want to make toast for breakfast or 
tea, bum your face and your hands, are j 
long time doing it, and find it such a bother 
that toast does not come on the table often 
You enn get a long handled toasting fork for 
fifteeen cents, but. a better affair for from 
twenty-five cents to two dollars and a half, 
according to size, This is made of wire, 
like a pair of book covers, which opens 
You lay iu slices of bread, rnke out a 
bed of coals, hold it over them by its long 
handle and toast your bread on both sides’, 
evenly and easily.” 
Here is a beef steak pounder for fifty 
cents. It is erf cast iron, hatchet-like, wifh 
tho bottom of the hammer checked with 
points, while the sharp edge of the hatchet 
will dMdo the meat as you like 
A housewife always has silks, vara, wore- 
teds or floss, which sho knows will get m a 
tangle unless she winds it into a ball, or on a 
spool. A pair of chair backs are often 
brought into requisition, or a child's arms 
mode tired, if a, man is not around to be 
utilized. Hero is a little pair of swift;, 
opening and shutting like an umbrella., so 
that, you can adjust. them to any diTtmifon 
once you like. There is a screw to fasten 
it, on the aide of your work table and, when 
done using it, it folds up in a. email compass, 
and is an much of an improvement upon the. 
old fashioned swifts, that have such a dread- 
fully prosaic look, as a stove is an improve 
meat upon a fireplace for cooking purpose: 
This convenience” costa a dollar and 
twenty-five cents. 
There is a pudding io be boiled for dinner, 
and the bag in which it is to be cooked is 
mislaid, or, if used, perhaps rips or team, or 
gets untied, or burns on the. bottom, and you 
burn your lmgyrs getting it out of the sack, 
as well as making a great muss wfren putting 
in the batter, or whatever is used; so that u 
boiled pudding ia usually a dish seasoned 
with worrlmonf and trouble. Let ns show 
you this pudding boiler, It is of planished 
tin, melon-shaped, only the bottom is flat, 
and fits in like a cover You cun pour yrmr 
prepared ingredients in this dish, put on the 
cover, boil until done, take off the cover and 
set, out your pudding on a platter, not only 
miburned trtjt beautifully moulded. Thojn 
are of various sizes, and cost, from one io 
two dollars. Here is another stylo, a fluted, 
truncated, cone-shape, with a tunnel using 
through the center, insuring quicker boiling, 
and preventing rawness and heaviness in 
the middle, and is excellent for large pud¬ 
dings. This style of bojjer ranges in price 
from a dollar and a quarter to two dollars 
and a half. You can have them in different 
designs, so that the purl ding turns; out with 
a mould of flowers, a sheaf of w heat, or ears, 
of corn on the top. It. is very nice, too, for 
moulding corn starch, or jellies, if vou do 
not prefer tlm small separate moulds with 
beautiful designs, which vary In price from 
three to six dollars per dozen It is one 
of the essentials of good cooking to have 
food look inviting. Anything that looks 
good and tastes good conveys a double en¬ 
joyment. It is like having your iin a vis 
at table, both handsome and agreeable. 
Here is a saucepan for cooking milk, or 
rice, or mushes, which is so constructed as 
to prevent, burning. It is simple, made of 
tin, and varies in price as in size, from sev¬ 
enty-five, cents to three dollars. 
In the summer time when fanners like 
something to drink more substantial than 
water, not. the abominable stuff Uiat comes 
from a bar-room, but, a melange of in¬ 
gredients, such as eggs, or milk, or jelly, 
or whatever may cornu under a temperate 
rendering of a “ nog,’’ we have here a dish 
to make it in. It is of trn, tubular in shape, 
with the inside lined with sharp tin points. 
After putting in the ingredients and placing 
on the cover, a little vigorous shaking amal¬ 
gamates the nuiss beautifully. This “egg 
nog machine” costs tliirty cents. 
So much for this time. Any contrivances 
or inventions our readers enjoy, pertaining 
to the domestic kingdom, we aye anxious to 
have them tell us about Why do not 
women develop into inventors? * 
