poarance, In every respect., are good. But 
this is not all. Samples of tlio milk arc taken 
from each can and marked with the pro¬ 
ducer’s name, when it is set aside for obser¬ 
vation during the day, and thus any discrep¬ 
ancy on the part of the producer is sure to 
be discovered. The man who delivers bad 
milk pays a penalty at once, in addition to 
his milk being returned upon his hands, and 
a continuance of the practice cuts him off 
entirely from delivering milk at the factory. 
The company propose to purchase only pure, 
clean milk—the conditions are absolute and 
imperative, and hence farmers soon learn the 
importance of cleanliness in all their dairy 
operations. 
The milk is delivered in cans holding eight 
gallons wine measure. The cans round over 
at the top, leaving only a narrow opening, 
which is fitted with a cover so as to be tight. 
The milk fills each can, and tlio covers are 
forced down upon it, and no milk is allowed 
to be delivered in any other way, for if there 
is any quantity left over after filling the 
eight gallon cans, it is put in smaller cans 
filled in the same manner. The object of 
this is to ensure the least agitation possible 
of the milk while on its way to the factory. 
Washing the Gnu*. 
As soon as the milk is measured and 
emptied the cans nro immediately rinsed in 
a vat of pure cold water and placed over 
two vats which stand together, one of steam 
ami the other of cold water. The steam Is 
turned on and fills the can, which becomes 
so hot it cannot be handled. The cold water 
jot Is then put in operation, and thus the 
can in a minute or two is thoroughly cleansed. 
Tlio whole arrangement is extremely sim¬ 
ple, but a most valuable improvement,, and 
should bo at once adopted among the facto¬ 
ries of New York, as it is a vast saving of 
labor in cleansing the cans, and most of all 
it ensures perfect cleanliness, which cannot 
ho always dependod upon whore the cans 
go back to be cleaned at the farm. 
Outlines of ttao Condensing Proeowt, 
Each man’s milk, as it. is received, is 
strained, and passes into tlio receiving vai. 
From this it is conducted oft', passing through 
another strainer into the heating cans each 
holding about twenty gallons, 
they do, some of tlio essential requisites for 
the delivery of good milk at factories. 
Rules fur tlio l’renrtiioni nnd Delivery ot 
Milk n» Required by the Illinois Condens¬ 
ing Company. 
I- —The milk shall be drawn from the cow In 
the most otoanty manner, and strained through 
■wlro-ctoth Strainer*. 
II- —Tlio milk must be thoroughly cooled Im¬ 
mediately alter It is drawn from thu cow, by 
placing the euu in which it is contained in a tun 
or vat of cold water, deep enough to come up to 
the height of the milk In the can, ooMAlnfrtg at 
leasi.thrce times as much water as the tuilkto be 
cooled; the milk Vo be occasionally stirred until 
tho animal heat la expelled, as below. 
III. —In summer, or in the spring and fall,when 
tho weather la worm, the bath shall be spring 
water, not over tlfty-two degrees temperature, 
(a day or a night niter a heavy rain exeeptud,) 
constantly running or pouring in at the bottom, 
necessary to reduce tho temperature Of the milk 
within torty-Uvc minutes fo below fifty-eight 
degrees: and If night’s milk, to remain In such 
hath until tho time of bringing It to the factory, 
and to below fifty-five degrees. The morning's 
milk not In exceed sixty degrees wbon brought, 
to tho factory. 
IV. —lu winter, or In freezing weather, tbo 
batli shall be kept at tho coolest point, (it need 
not bo running spring water,) by tlio addition of 
ice or snow suittoiont to reduce the temperature 
of night’s milk speedily below lift v degrees. 
V. —In spring and fall weather, a medium 
course will he pursuod, so that, night's milk shall 
be cooled within an hour below fifty degrees; 
and morning's milk below fifty-five degrees. 
VI. —The bath and supply of water snail bo so 
arranged as to let the water flow over tlio top to 
carry off tho warm water. The can In which the 
milk is cooled shall be placed In tho water im¬ 
mediately after the milking, and shall romnln 
therein until tbo process of pooling shall be fin¬ 
ished. 
Vft.—The night’s and morning’s milk shall bo 
separately cooled before mixing. 
* III.—No milk shall be kept over to deliver at 
a subsequent time. 
TX.—Tho milk shall ho delivered on the plat¬ 
form, at tbo factory, In Elgin, every day except 
The application of this principle in choeso 
making is now to most dairymen in Amer¬ 
ica, though it 1ms bceu used successfully in 
England by Mr. Harrison of Gloucester¬ 
shire. In our recent address before the Illi¬ 
nois Wisconsin Dairymen’s Association wc 
gave an account of the English machine, and 
experiments made some years ago by Mr, 
Harrison and Dr. Voelcker, and from what 
wc saw of the workings of the Borden 
machine at Elgin, we have no doubt it can 
be adoptod at our cheese factories and be 
found to be a great improvement in expelling 
tho whoy from curds, not only saving labor 
but saving loss by excessive and faulty 
manipulation of tho curds. 
Experiments with Albumen. 
Some very interesting experiments with 
albumen have also been made at the Elgin 
i'. _ a < v 
uslnmtmi 
to make coffee,’’ and others quite agree in 
saying that coffee should not be boiled. 
In purchasing coti'ee buy it in the grain or 
keruel, and unroasted. Roast enough at a 
time to last eight or ten days, and keep it in 
a close jar or can. Grind it at the time you 
want to use it, and grind it fine, so that tlio 
hot water poured on it will at once extract 
tho flavor without boiling it. If tho com* 
mon coffee pot ia used the coifco should 
never bo allowed to stand in it from one day 
to the next. It should be well cloanod after 
each service. 
In the way of filters, housewives usually 
think them too complicated, or too much 
trouble to use them. One of a conical shape, 
with the pointed, porous end fitting in the 
top of a tablo, coffee-pot, or urn, and the 
large end closing with a cover, is simple In 
const ruction, and has a common sense at¬ 
mosphere about it. The coffee placed in tho 
cone, and hot water poured on It, allows the 
latter to filter through Into the urn benonih, 
from which it is served “ clear as amber,’’ 
X. A, WILLARD, A. M., EDITOR, 
Op Littzm FaIUS, Jlsj>ra\nfK Covytt, Sr\t York. 
MILK BUSINESS IN ILLINOIS 
Dairy Lands in tlio Vicinity of Elgin. 
There is a large dairy interest in the 
vicinity of Elgin, Ill. The lands are high 
and rolling, while springs and streams of 
living water are more numerous than wo 
obtain usually on the lands of Illinois. Tho 
soil here is a dark loam, not nnfrequcntly 
mingled with clay, sand and gravel, and 
good for grass. The production of milk on 
firms in the vicinity of Elgin springs from 
its demand in Chicago. Of easy access by 
rail to the city, with good prices and a con¬ 
stantly increasing call for milk and cream, 
farmers were induced to try this kind of 
dairy farming, and soon were convinced that 
it yielded more profits than growing grain. 
After the factoiy system was established 
in New York nnd found to be a success, the 
attention of milk producers was turned to 
this channel, as was natural, as a means 
of disposing of their product. The ques¬ 
tion, of course, arose as to which wa3 most 
profitable—the sale of milk for city con¬ 
sumption, or its manufacture into butter and 
cheese, 
factory. These have been under the Imme¬ 
diate supervision of Mrs. Church, a very 
intelligent lady, wife of the Superintendent. 
The albumen was separated from the 
whey by raising it to near the boiling point. 
It was then taken off and added to the curds 
in varioua proportions. Wo tested several 
cheeses in which albumen had been added 
to tho common curds, but as these experi¬ 
ments tt re to be continued, we may only 
allndo to them with a view of calling atten¬ 
tion to the facts. And we hope that pro¬ 
cesses will yet be perfected for utilizing this 
highly nutritious constituent of milk for 
human food, instead of casting it out with 
the whey to tho pigs. 
<’on<len«lng Oilier Article- of Food. 
Other articles of food are condensed and 
preserved at this factory under the Borden 
process. A considerable business is done in 
condensing meats, beef and mutton, while 
the process is employed successfully in talcing 
out I lie water from fVults nnd preserving 
them fresh in a condensed form. 
Wlmt Milk in Worth to Ship to Clilcngo. 
Many of the farmers about Elgin whip 
their milk regularly to the Chicago market, 
about fifty-five miles by rail. At tho time 
of our visit, in February, the prices received 
were from twenty-two to twenty-three cents 
per gallon, the farmers paying freight which 
amounts to two cents per gallon. 
The following statement, handed to us by 
J. R. MoLane, Esq., who resides ono mile 
west ol Elgin, and who has n small dairy of 
fourteen cows, will give some Idea of the 
profits of the milk business in this section. 
During January, February and March, 1808, 
he had eight cows In milk, sending it to the 
C hicago market,. Tho whole receipts for the 
This must, always be a question 
among dairymen, and is not always easy 
of solution, since the prices of dairy pro¬ 
ducts vary from year to year. In ail neigh¬ 
borhoods where milk is produced for city 
or town consumption, it is always well 
to liave cheese and butter factories estab¬ 
lished and in operation, because it renders 
farmers more independent and lifts them 
out of the thrall of tho city milk dealers, 
who have n wonderful disposition to fix 
prices to stilt themselves. If a farmer is 
obliged to send his milk to the city, he is 
not likely to obtain so liberal compensation 
ns ho would in case he had another channel 
for the profitable employment of his pro¬ 
duct. Hence cheese and butter factories 
have been of great assistance in rendering 
the prices of milk to the producer more sta¬ 
ble and remunerative. This will apply in 
New York as well as in Illinois. But there 
arc other modes In which milk may bo used 
for consumption than those wo have named. 
Of ono of these wo now' proposo to spotlit. 
The Illlnoi* Condensing Com puny—Iinrdon’* 
Process. 
The milk trade has always boon attended 
with difficulties. Large cities, like New 
York nnd Chicago, must look for their sup¬ 
plies for a considerable distance back in the 
country. Railroads, it is true, give an easy 
means of conveyance, but milk Is of such a 
delicate, nature, so easily spoiled when com¬ 
ing in contact with foul gneos or noxious 
substances, and, withal, so quick of decom¬ 
position nnd decay under the most favorablo 
circumstances, that great care must be exer¬ 
cised in its handling in order to reach tlio 
city consumer in even tolerable condition. 
Then it is so readily diluted with water that 
great temptations arc held out to the dealer 
to furnish an impure articlo to consumers. 
All these objections havo stimulated inquiry 
ns to the means of preserving milk for long 
periods and of reducing its bulk by freeing 
it of some of its water, and thus lessening 
tbo cost of transportation. 
Among the processes for condensing milk, 
that Invented by Gad. Borden lias perhaps 
been most successful. It was through the 
influence of Mr Borden, nnd for the pur¬ 
pose of carrying out his process in condens¬ 
ing milk, dessicating meats, &c., that an 
extensive factory was fitted up at Elgin It 
commenced operations more than three 
years ago, under the name of the Elgin Milk 
Condensing Co., Mr. Borden being a largo 
stockholder. All the machinery and appli¬ 
ances, we understand, are inventions, or at 
least from suggestions from Mr. Borden. 
They are models of their kind, and are well 
worth tho attention of those interested In 
this branch of the milk business. The factory 
is one of the most extensive in the country, 
and is in charge of ft very competent and 
gentlemanly Superintendent, Mr. Caleb 0. 
Oiiurch of Elgin. 
Cleanliness—Delivering the Milk, Arc. 
The visitor on entering the factory is 
struck with the great order and system of its 
arrangements, und the perfect neatness and 
cleanliness of all its pans. You have here 
an atmosphere of great purity. The work¬ 
men are in clean dresses, with clean hands, 
and as you watch the different manipula¬ 
tions which the milk undergoes in the vari¬ 
ous parts of the process, the conviction Ls 
forced upon yon that condensed milk is 
wonderfully free from Impurities, and that 
here is something that the consumer cun 
take with satisfactory assurance that it Is 
clean and healthful food. The establishment 
has been of immense benefit to farmers in 
the vicinity of Elgin, ns an educator in the 
practice of cleanliness. The milk is pur¬ 
chased by the company, and as each can 
comes in, it undergoes a close examination 
and scrutiny from an expert, who does not 
reeelve it unless Its taste, its smell and ap- 
WOOD HANGINGS: 
How Made, now nan* nnd IIow Expensive. 
Some friends in the country express total 
Ignorance as to what “ wood hangings " nro, 
and desire information on the subject, which 
may ho of interest to moro tlinn a few 
Rural readers. 
Various lengths of tho body of a troo, or 
Interuodes of the limbs, are put in a turning 
machine and fumed until tho solid body of 
fibers is spread out to the thinness of a 
shaving, and lies like an unrolled piece of 
wall paper, in lieu of which It Is used. Or, 
Imagine, if you can, the body of a treo to bo 
composed of a roll of gold foil, three foot 
long und a foot In diameter, and rolled so 
compactly as to appear to bo solid metal; 
but by means ol a machine, which moves a 
long, sharp, or cleaving edge, round and 
round it, separating the over from tho undor- 
lylng layer, you will understand how a 
length of round timber is turned inside out, 
or clear out of Itself. 
Different varieties of wood give different 
patterns or grain to the hangings. The 
woods most largely used are black walnut, 
maple and ash. Maple nnd black walnut 
hang well together, tho contrast between the 
two permitting the darkest to servo as 
bordering or defining designs if desired, 
about mantels or panel-like places. 
For halls and dluiug rooms these hang¬ 
ings seem especially fitted, and could be put 
on to simulate a cathedral entrance or In¬ 
terior, by cutting the walnut to represent 
pillars, and connecting at the top by arches. 
This “wooden” paper is applied to the 
wall in the same manner as ordinary paper 
hangings, with flour paste. The walls 
should be smooth and ft-ec from whitewash. 
After applied and dry, a coat of oil Is put 
on, which develops the marvelous designs 
inwoven by Nature. A coat of varnish 
completes the illusion of walls boautifhlly 
veneered. When soiled, you can wash tha 
surface. Whether there is any wear out (o 
these hangings we cannot say. We hava 
been informed that they are very durable, 
and, “ considering .all things,” as cheap as 
paper hangings. The cost Is three cents the 
square foot. Those of satin wood come a 
little higher, ami mahogany also, which is 
really no handsomer than black walnut, 
The rolls are in various widths, from twenty 
to forty inches. 
These cans 
sol in hot water, and the milk is held here 
until it reaches a temperature of ninety de¬ 
grees. Then it goes through another strainer 
and into a largo wooden vat at the bottom 
of which Ib a coil of copper pipe, through 
which steam passes, and hole It is heated up 
Then the best 
to near tlm boiling point 
quality of white granulated sugar is added 
In proportion of ono and one-fourth pounds 
sugar to the gallon of milk, when it is drawn 
into the vacuum pan, having a capacity of 
running 0,000 quarts at a timo. This pan is 
a copper cylinder, with a coil of copper pipe 
inside, and jacket under side also for steam. 
Tho milk remains in tho vacuum pan, sub¬ 
jected to steam, for about three hours, los¬ 
ing seventy-five per cent, of Its water, when 
It Is drawn off into cans, each holding forty 
quarts. The cans are then set in a large 
vat containing cold water, the water being 
of a height equal to the milk in the cans, 
where it is stirred until the temperature of 
the condensed milk is reduced to a little 
below seventy degrees. It is then emptied 
into large drawing cans, with faucets, and 
from these drawn into small, round cans, 
holding a pound each, immediately soldered 
up to exclude air, properly labelled, and is 
ready for the market. The wholesale price 
at the factory is three dollars and a half per 
dozen cans, or a trifle oyer twenty nine cents 
per pound. 
There are two kinds of milk manufac¬ 
tured— the “ preserved ” which contains an 
addition of sugar, and the “ condensed f which 
is plain, containing no sugar or anything 
but the pure milk. 
The preserved milk has about the consis¬ 
tency of thick sirup, has a very pleasant 
taste, and when used for tea or coffee is not 
to be distinguished from pure, fresh country 
milk. From what wo saw of this establish¬ 
ment, and from a thorough test of its pro¬ 
ducts we are convinced it is of great benefit 
to all parties concerned, or at least to con¬ 
sumers in cities who desire to get a clean, 
pure article of milk, and can be certain they 
aro purchasing milk and not water. We 
need more of these establishments through¬ 
out tho country, since the distribution of 
pure, clean, healthful food is ono of the great 
necessities ol’ the age. 
During the months of December and Jan¬ 
uary tho compauy paid at the rate of nine¬ 
teen cento per gallon for milk delivered at 
the factory — and from the first of February 
Cheese, 
-JSSs_Qtg. <j t*. Q tB. Lb*. 
S£$S IS dpi m S “if 
Nov... ai.Ktu n,as? Aim ii.ni 
Deo ... IS,toy n.aic if),feu 0,8M L7li 
Jen..!.. (!7,im 01,7X 0 17,188 400 00 
40 Q. IVU 15 8,717 10,812 in,an a i.ac i 05,079 21.271; 
Amount of Niigae used In the above preserved milk 
wus it,8«9 pounds. 
Cheese Malting — Ex pel Ilnur tint Whey by n 
Cent ritiimil Machine, «&c. 
At certain seasons Of the year, when there 
is a surplus of milk being delivered, it is 
made up into cheese. Sonin experiments 
have been made in this department which 
are worthy or note. A centrifugal machine 
stands In one of the rooms, which is driven 
by machinery operated by the steam engine. 
This centrifugal machine is, of itself, a very 
simple affair, and consists of a circular box, 
tho outer rim or sides being of gauze wire. 
It stands upon a shaftln a horizontal position, 
and at the upper end of the shaft the belt is 
applied, which sets it in motion 
omestte 
coitomn 
The curds 
are taken from the vats filled with whey, 
and thrown Into the machine, when it Is 
started and makes sixty five revolutions in a 
minute, expelling tho whoy rapidly through 
the gauze wire on the sides. In about fifteen 
to twenty minutes tbe curds are dry, so that 
no moisture can be pressed out by squeezing 
in the hand. We should have remarked 
that a metal hoop outside the machine pre¬ 
vents the whey from being thrown into tbe 
room. 
This machine was tested In our presence. 
When the curd was put in, it was at a tem¬ 
perature of ninety-five degrees, the tempera¬ 
ture of the room being seventy-two degrees. 
The machine was started, nnd after running 
nine minutes, the temperature of the curd 
was tested by the thermometer, when it in¬ 
dicated only sixty degrees. So it appears in 
addition to expelling the whey, such a ma¬ 
chine could be used to good advantage in 
cooling down the curds below the tempera¬ 
ture of the atmosphere. In testing the ma¬ 
chine to see what weight of whey was lost, 
eighty-nine and a half pounds of curd 3 as 
they came from the vat, were placed in the 
machine. After running - about fifteen min¬ 
utes in the machine they were- taken out, 
and found to weigh but sixty-five pounds. 
CONDUCTED BY MARY A. E. WAGER 
ABOUT C OFFEE MAKING. 
“ WnAT is food for one may be poison for 
another,” is true of coffee as of many other 
tilings. It is etlmulatiug, nnd is, therefore, 
good for a person when fatigued or exhaust¬ 
ed, or if desiring to abstain from sleep, With 
some persons it acts as an astringent, and 
may be taken with advantage in cases of 
diarrhoea or dysentery. It has also been used 
in curing drunkeness, by being resorted to in 
lieu of intoxicating beverages. But, gener¬ 
ally considered, the majority of people, and 
especially men, delight in good coffee. It is 
their soul of a breakfast. Undoubtedly many 
people live nnd die, after having been coffee 
drinkers all their days, and yet never having 
tasted of a good cup of coffee. Professor 
Blot (pronounced Bio), the French cook, 
says that good coffee cannot he made in what 
is commonly called a coffee pot, as in such a 
vessel it must be boiled, which necessitates 
the escape of steam which carries off the 
aroma, so that the best part ls evapora¬ 
ted before being served. Haver, another 
Frenchmen, says “ filtering is the only way 
Bohcd Bread Pudding,—-Tako the crusts and 
dry port ions of bread; pour over them sufficient 
sweet milk to souk them well; make fine with 
the hands. Beat together one teaspoonful of 
sorghum molasses, one even teaspoonful of 
soda and one egg-. (It you want it tinnier add 
another egg). When it l’oams mix with the 
other ingredients, adding r little spice. Bake 
One hour or moro. To be eaten with sweetened 
cream. 
Apple Butter Pudding. —Pare and quarter good 
tart apples and place In a deep baking dish; 
sprinkle over them a little atilt and pepper, and 
drop a small piece of butter In the center. Mako 
a wheat Hour batter of one cup of oream, one 
cup of sour or sweet milk, a pinch of salt, and 
saltspoon of soda: turn it over the apples, and 
bake in a quick oven. To be eaten with sauoe 
of sweetened cream.— Mrs. O. F. Hall. 
