atnj Iwsbintbrg. 
X. A. "WILLARD, A. M. ( EDITOR, 
Or Lirn.r Fall*, Hkkkimkk Covkty, Nkw Yobx. 
HERKIMER COUNTY DAIRIES. 
AinouK the Coarse Curds Factories of 
Herkimer. 
[Continued from page 74B, last No.] 
Tiif. Colil Creek factory Is one of the old¬ 
est establishments of the kind in Herkimer. 
It is situated upon the stream from which it 
takes its name, in the eastern part of the 
town of Salisbury. 
A considerable portion of the town of 
Salisbury is bounded by the East Canada 
Creek, which, with Spruce Creek running a 
longdistance through the town, furnishes an 
abundance of water-power, which has from 
an early date been employed for driving 
mills and machinery. The northern section 
of this town lias for many years lieen noted 
an a part of the great lumber region, from 
which vast quantities of spruce, hemlock 
and other lumber annually found its way to 
the markets. The quality of timber was the 
best of its kind, and the means of converting 
it into plank or boards being ample, ren¬ 
dered the trade extensive and productive. 
Of late years t!>e forests have been growing 
thinner and smaller, and the woodman 
pushes Ids work further back, following the 
w ildcrness, which resounds with the inces¬ 
sant stroke of axes and falling timber, ami 
thus is gradually disappearing. Salisbury is 
a glazing and dairy region, and has some 
fine farming lauds lying along its southern 
and western horde#*, but a large share of the 
town has a thin, light, soil, in which sand 
predominates. The snow hero comes early, 
falls deep, and remains long on the ground. 
This servos as a protection to the roots of 
grasses, and is thought to have a favorable 
influence on pastures and meadows. Though 
the soil in the vicinity of Cold Creek factory 
the American factories. Since that time, if colored and t wenty white. The order was 
measured by the test of prices at home, the completed on the 12th of October. These 
process, at least in Mr. Hopson’s hands, 
must be considered a success. What is 
claimed in the “ coarse curds ” process is the 
production of cheese, solid, yet mellow in 
texture, having a sweet, nutty or new milk 
flavor,or, as the trade expresses it, “clean 
flavored,” and finally the retention of more 
of the buttcraceous matter of the milk than 
in the ordinary course of manufacture. It 
was late in the afternoon when we visited 
cheeses weigh three hundred and thirty 
pounds each, and a handsomer lot could not 
well be got together. We bored and tested 
a large number of cheeses in the curing 
rooms, and found them uniformly very 
meaty and of clean and delicate flavor. 
Something of their character may be indi¬ 
cated from the fact that twenty-two cents 
per pound was offered by a purchaser in our 
presence for the lot of large cheese, the 
Cold Creek factory, and the whey had not highest market rates at Little Falls at that 
yet been drawn from the curds. It was very time being nineteen cents. 
clear—almost transparent on taking a por¬ 
tion in the band. Practical cheese makers 
will understand us when tve say that the 
whey had an exceedingly “lean appear¬ 
ance,” and had but a meager amount of but¬ 
ter in its composition. 
Culling flu- Curds. 
The theory of the coarse curds is that the 
less the cutting and agitation of the curds 
while in a soft stale the more butter you re¬ 
tain ; hence the curds are cut or broken no 
more than is absolutely necessary, w hile the 
stirring is of the gentlest kind, and Just suf¬ 
ficient to keep the mass from clinging to¬ 
gether. Mr. Hopson sets the milk for coag¬ 
ulation at 80\ using a sufficient quantity of 
rennet to thoroughly coagulate the mass fit. 
for the knife in an hour. Then he com¬ 
mences cutting with a gang of steel blades 
lengthwise of the vat, going through once. 
The mass fs now left to rest from ten to 
twenty minutes, until the whey begins to 
rise. Then a four-bladed knife (with blades 
three-fourths of an inch apart,) is used for 
the cross cutting. It is set. at an angle of *15 
with the bot tom of the vat and run through 
t lie mass crosswise of the vat. Then, if there 
is likely to he no immediate change in the 
whey, the mass is left at rest for ten or 
fifteen minutes and the knife used again 
across the vat, the operator standing on the 
side opposite to where lie stood for the pre¬ 
vious cutting. Inexperienced cheese makers, 
or those who do not understand the philos- 
The factory is supplied with an abundance 
of pure spring water of a temperature about 
52 . in summer a stream of water is kept 
flowing under the night’s milk in the vats, 
and the milk is stirred also during the night 
with Austin’s Agitator. 
We have only space in this article to give 
the outlines of the “coarse curds process,” 
and must leave some of the fine points for 
discussi on 1 1 erea fter. 
The Ilerlilmer Co. Factory. 
About tw r o miles east of Salisbury Center 
is another “fancy factory”—the Herkimer 
Die |3oitIfrt)-Dartr. 
THE N. Y. STATE POULTRY SHOW. 
We had a word or two to say in our last, 
relative to the Second Annual Fair of this 
Society in a suggestive way. We now pro¬ 
pose to call the attention of the public to the 
importance of not only attending, but also of 
competing for the premiums of the Society. 
Why should not all poultry fanciers from 
every part of the country be exhibitors? The 
premiums are open to competition to the 
“ whole world,” as the catalogue of the So¬ 
ciety asserts. Then why not let the North, 
the South, the East, the West,, and in fact 
the whole Continent, be represented with 
specimens at the coming show ? Let it be a 
National, instead of a State Exhibition. It 
poultry breeders in this country only have 
the mind—which they ought—to enter their 
fowls for exhibition and competition, this 
undoubtedly would equal, if not far surpass, 
the shows of the Royal Society in England. 
We understand Europe will be largely rep- 
Co., or ns we generally quote in our market resented with superior blood fowls—far sur- 
reports, “The Avkrv & Ives’” —giving the 
name of the proprietors. This is an old fac¬ 
tory, and the manufacturer, Mr. E. B. Fair- 
cjhld, lias been here seven years. Mr. Fair- 
(.uii/d is wit hout doubt one of the best cheese 
manufacturers in the State. His cheese 
stands high among the “ "Fancies" as must 
have been noticed from the price reported in 
our weekly quotations of the country cheese 
market. lie follows the coarse curds pro¬ 
passing those of last year—many entries 
having already been made. Let Yankee 
shrewdness “wake up”—not be caught 
napping, and thereby prevent our trans¬ 
atlantic cousins from securing and carrying 
off the larger share of premiums. 
The arrangements made by the Society 
are such as cannot fail to give perfect satis¬ 
faction to both exhibitors and visitors; and 
from what we know of the standing of the 
k " "“'f Ioam - “ «•* a ", 11 I opliy of clK.« making, ndvlso that nil ,li„ 
null-items iHisturn-o, and tv,I. an abimjl- I,,, be done us quickly ns possible, and 
nnne nt pnn nnivi wnr.«r I nn sviwft T7inh* I . _ _ ... • ' 
nnce of cool, pone water, the cows yield if a „ [narumeill could be made for the pm- 
mi . pose would prefbr that all UjecuLlingaliould 
Cold Creak Factory — Making Fancy be done instantaneously. This is evidently 
Cheese, &e., injudicious, as the vvliey forms slowly, and a 
The Cold Creek factory is a very noted compact, division of curds at once in their 
establishment, and perhaps no factory in 
America enjoys a higher reputation. The 
proprietor and manufacturer, Mr, E. R. 
Hopson, lias been here from the first open¬ 
ing of the establishment to the present, 
giving his personal supervision to all the de¬ 
tails in its management. Cheese with the 
Cold Creek brand lias for yearn been known 
ill the market as extreme fancy, or “gilt 
edged,” and although the character of the 
American factory cheese has been improved 
from year to year, Mr. Hopson has always 
advanced in his manufacture, so as to place 
bis goods among the “ fancy make.” One of 
the peculiar things about cheese making is 
that, manufacturers are often unable to re¬ 
tain the art of making a “ fancy cheese.” 
They succeed one year and fail the next. 
Wo have numerous examples of this, and 
hence factories throughout the State are 
continually fluctuating in their goods—from 
fine to good and from good to ordinary- 
mid this occurs often, not from a change of 
makers, but under the same management. 
We think Mr. JTopson deserves the credit 
of having kept in line of “ fancy manufac¬ 
ture" for as long a time ns any, it not the 
longest of any, manufacturer in the State. 
A good many imagine, that the cheese 
making of to-day is the same that ft was a 
few years back. This is a great mistake. 
Progress is made from year to year, and the 
cheese maker- who neglect to inform them¬ 
selves of the improvements of the tunes, Or 
make no progress in the art, are left in the 
background. The cheese that was con¬ 
sidered “ fancy ” a few years ago is now only 
ordinary. This may perhaps be the reason, 
in part, why dealers complain that factories 
once having a high reputation “have gone 
back,” and are now producing only a second 
or third rate article. Still there is more or 
leas liability of the mak^r “getting off the 
track,” as it is termed, or turning off a fine 
article during part of the season, .and a 
second rate article the other part. The 
English experts are not. easily deceived. 
They make a broad discrimination in their 
purchases, eagerly seeking the best goods at 
prices above the ordinary market, rates. 
Again, manufacturers are not unfrequently 
deceived by mischievous articles in the 
papers, professing to come from practical 
dairymen skilled in their art, in which gross 
errors are taught, and by seeking to improve 
through this source their cheese gets into a 
bad way. 
The Foai-se Cards nnd the Process. 
Mr. Hoi-sun follows the “coarse curds" 
process at the Cold Creek factory, and what¬ 
ever difference of opinion there may be as to 
the merits of this process, it, is due to say 
that Mr. Hopson’s cheese shows that it is a 
success. We saw the Cold Creek brand in 
England in 1866, and heard dealers express 
temlerest condition cannot be effected with¬ 
out liberating the oily particles, and thus 
causing waste. Such cutting is admissible 
only when acidity is progressing rapidly, 
and all parts of the process require to be 
hastened. 
Heating up and Stirring the Curds. 
In the coarse curds pro.ccss, the cutting 
having been performed as above described, 
it completes or finishes what is understood 
by “ breaking”— for no other division or 
breaking up of the particles is deemed 
necessary. Heat is now begun to be applied 
very slowly, and the mass is stirred in the 
gentlest manner possible, and no more than 
to prevent the mass from clinging or running 
together, Great attention is paid to careful 
handling in this part of the process, in order 
that nemo of the buttery particles be pressed 
out, the theory being to let the curds clo 
their own work as far as possible. The time 
of heating up is usually about an hour lo an 
hour and a quarter, the mass being raised to 
100 J . After beating, the curds are only 
stirred occasionally to prevent matting, and 
the mass remains in the vats until the acid 
is properly developed. 
Developing Aci<li!5' nnd Salting. 
Mr. TIoi-son depends for the most part, 
upon the sense of smell in determining the 
degree of acidity required, nntf with long 
practice and good judgment in this respect, 
lie is able to t une operations so as to manage 
bis curds with great uniformity The curds 
are now thrown into the sink, to be, exposed 
to the atmosphere, where they are stirred, 
and when properly cooled down and the 
accidity carried to the exact point desired, 
sail is applied. The salting during the sum¬ 
mer is at tlie rate of three and one-half 
pounds salt to one hundred pounds of curd, 
and it is t horoughly and evenly incorporated 
with the curds. In spring, aud up to the 
cess, through not precisely in the steps of gentlemen in charge of the affair, exhibitors 
Mr. Hoi-son. His cheese is very solid, can rest assured that all stock entrusted to 
mealy and fine flavored. We examined and them will receive proper care and attention, 
tested a large number of cheeses, and found We copy, for the benefit of our readers, 
them of excellent texture, freer from poros* the following paragraphs from the “ Regula- 
ity than any cheese that we have tested this tions for the Exhibition:” 
season. Many of the samples filled the trier “Tlu- premiums of this Society are open to the 
in a solid compact mass, without the slight- competition or the whole world; the best speci- 
est appearance of porosity An old cheese mens to win, icgardieMof proprietary or locality 
dealer and noted expert remarked to us p ‘?competition and exhibition 
during the day of our visit that probably m , l8 t be delivered at the exhibition building 
nothing finer could be found in the State Third avonuo and Sixty-third street, which wilt 
than the lot of cheese them on the shelves at he °l>en for the reception of articles from the 
.] a ty Tvi-h’ morning of Monday, November 89tli, at ten 
lULAVLin tv iibs. o’clock. All specimens not, received bySoclock 
r I he factory takes the milk of six hundred on Wednesday, December 1st, will bo debarred 
cows, and the receipts on October 23d were from competition," 
5,000 pound®, and made into nine cheeses, The catalogue of the Society, containing 
weight, of cheese sixty-five pounds, and in the premium list, and rules of government, 
shape, eiieddars, In-tug pressed in fourteen &c., of the same, comprises thirty-two pages, 
and one-half inch hoops. The establishment which can undoubtedly be obtained by ad- 
is in two buildings, the. making department dressing the Secretary, at the office of the 
being thirty feet by thirty feet, and the dry- Society, No. 220 Broadway, N. Y. City.— l. 
bouse one hundred feet by thirty-six feet, -- 
two stories high. The milk is set at 80°, CONNECTICUT STATE POULTRY 
and highest heat ill scalding 100i he SOCIETY 
curds are cut coarse, somewhat similar to _ 
Mr. Hopson’s at Child Creek, and the time The First Annual Exhibition of this So- 
of heating aud extreme care in handling the ciety was held at Sanford Hall, New Haven, 
curds are also similar, but the sailing is not November 9-11. The contributions of the 
so high, the rate in summer being three various classes of poultry were large, filling 
pounds and in fall two and eight-tenths the Ilall uncomfortably. The arrangements 
pounds salt to one hundred pounds of curd, and attention of the officers and members 
Mr. Fairchild thinks the fine texture of his were all that could be desired, and through- 
clieese results in a great measure from having out the best spirit prevailed, a sure augury of 
the milk in perfect condition at t he com- success for the State Society. A great share of 
meneement of operations and then employ- the poultry exhibited was of a very creditable 
Mr Hopson’s at Cold Creek, and the time The First Annual Exhibition of this So- that bXn iooii 
of heating aud extreme care m handling the ciety was held at Sanford Hall, New Haven, , nu ko very peer beds, to my nothing of 
curds are also similar, but the sailing is not November 9-11. The contributions of the sharp.ends which would soon wear out? \ 
so high, the rate in summer being three various classes of poultry were large, filling hist look at a whole leather-so many h 
pounds and in fall two and eight-tenths the Hall uncomfortably. The arrangements r^evor 
pounds sail to one hundred pounds 01 curd, and attention of the officers and members formed anything so perfect. And then a 
Mr. Faikciiii.D thinks the fine texture of his were nil that could be desired, and through- J'OU know that ivc have to pluck the old st 
cheese results in a great measure from having out the best spirit prevailed, a sure augury of from llje B® 086 in the spring before the i 
the milk in perfect condition at the com- success for the State Society. A great share of IS? 
meneement ot opeiations and ilu n employ- the poultry exhibited was of a very creditable j trust but few would try the experiment, 1 
ing bent slowly, manipulating the curds in character, some being of marked excellence, tainly they -would do so but onco.—Mrs. L. J 
t he gentlest manner, and finally, accuracy in w hile a few were only ordinary, as is to be-- 
developing the degree of acidity. During expected in large collections. Transportation of Egg*.—The latter pur 
cool weather m the fall, sour whey is added Exhibit. Set- Poiaml w 
with the rennet to the mill* tit tlu* rate of Orci>c-Ca*if?'H wero sbOtfn tw Dr. H. F. Spear, J. from the time they started to tliviiim* Irecoi 
tWO pails whey for four hundred gallons of 6 North of New Haven-, C. P. Nettle-tom Rir- them, 1 put them under a hen which I had li 
milk. He Mimics coarse curds make a more Brs®y , & , «oth rianukS*’ uW 0Dd0 “’®‘ VV * sitting on « nost-egg waiting for th.-ro. a 
meaty cheese, and uroduce a lanrer uuantitv Ilntiaqm.-G.yr. Bradley & Son, Hamden; C. sitting on them about twelve days she for* 
Golden and Silvc-r Scab right Bantams and 
Sicilian Fowls. F.. B. Dibble and J. Taylor. Jr., 
den Scab right.-!: A. Deeds. Black Aft 
Ban rams; S. A. Bassett, New Ilaven, Sicilian. 
Mnxotvy DucKs. —F. VV. Babcock, New Haven, 
C. P. Nettleton—the latter very fine. 
Aylcshury.—B. F. Mansfield, C. P. Nettleton, J. 
G. North. 
Rotten.—C. P. Nettleton, two coops; J. G. 
North. 
tr/iift- Poland Top-Knots.— B. F. Mansfield; also 
Bremen Geese. 
Cayuga 1 juries.—C. P. Nettleton, J. G. North. 
Bronze I'nikcm— Chus. Norton,0.P.Nettleton, 
G. W. Bradley A Son. 
White Holla,a! Turkeys. - J. F. Middleton. 
P«t Fowls— C. P. Nettleton, G. W. Bradley & 
Son. 
Pigeon*.— S. J. Boston Hartford, large collec¬ 
tion White Calcutta Fail Tail Pigeons; VV. P. 
Gardiner, New Haven, some twenty varieties 
Pigeons, embracing all the prominent snrts: D. 
Ketler, New Haven, had also a targe collection, 
as had also J. G. North one very full and choice. 
The fowls adjudged to be superior may 
lie pointed out by the subjoined 
Premium List. 
Brahma* and Cochins .—Dark Brahmas, under one 
year, best, G. VV'. Bradley A Hon, Hamden ; 2d, C. P. 
Nettleton, Birmingham. Eight Brahmas, over one 
year.-2il. H. K. Iiliickmnn, N. Haven , John G. North 
commended, bight Brahmas, under one year, best, 
Henry Plumb.V Haven: 2d, R. R. Bunnell, S'. Haven; 
H. H, Snow. N Haven, commended. Eight Brnhtnns, 
single comb,underohe year. 2d. ( . I*. Nettleton. Buff 
Cochins, beat. B. K. Mansheid. N. lift Von. Cinnamon 
Cochins, 2d, Albert Feeds, New hindna; John G. 
North commended. Blin k ( oehlhs, be-i George U. 
Murdoch. Meriden . 2d. G. W. Bradley ft son. 
Bbri.fity*, Etc.—White Gorki tig*, heat, C F. Collins, 
Middletown: 2d. J 6. North. Gray Parkings, best, 
■i.G. Murdock. Silver Spangled Ham burgs, 2d, G. 
W. Bradley A Son: J. B. Smith, N. Haven, com¬ 
mended. White llajuburgs, best. 41. VV. Bradley & 
Son. BImi ■ 1 -M 
2d, J. G. North : 8. A. Bassett, N. Haven, commended. 
White l.egb"l na, host, J. H. Smith . 2d, J, G. North; 
G. E. Luiu, N. Haven, commended. Buff Foghorns, 
2d, J. G. North. Dominiques, boat, D. A. Bishop, N. 
Haven, 
Polands .—White Crested Blnclc Polands, 2d. H. H 
Snow. Golden Spangled Polands, 2d. Albert Feeds 
SilverS|xinjr)ed Polands. 2d. K. B. Dibble, N. Haven; 
H. K. Blackman commended. 
Games, - Black Breasted Ited, best, R. R. Bunnell. 
Brown Red.3d, Alfred Xllll, N. Haven VVIdti*Geor¬ 
gian, best, S. J Itestor, Hartford. The following din- 
cretiuimry preniiuma were awarded line pair of 
Ncwbold Brown Red, to Charles Webster, N. I Inveii; 
ftuek Wing game, to .1. G. North , one pair Counter¬ 
feits, to C, Webster, one trio of Tartars, to C. Web¬ 
ster; trio of Hemhwoods, to C, Webster: trio of 
English Duek Wing, Albert Feuds, triouf V\ lieulona, 
S. J Bestor. The following were commended one 
pair Blur k Breasted Red, Albert Fred* ; trio of Domi¬ 
ni quits, S J. Bestor, trio of l.nglltb, 8. .1. HestOT; 
trio of Baltimore Grays, W. VV. Morse. N. Haven, 
trio oj ConnieiTelts, w. w. Morse; one pah- of Tn«- 
sel. VV VV Morse; trio of Kentucky Whalers, do. of 
Cubans, do or Malaeoa, C. P Nettleton ; one pair of 
File Cocks, do. Wheatons. James Deal. N Haven. 
Bant a ms.—Golden Seabrlghts, beet, 1C. IF fribble. 
Game Bantams,2d, K. K IFrdile. 
f/riUdilltx, Kti lluildillis. best Mid 2d, <\ P. Nottle- 
tob: one coop, G VV. Bradley & Son. highly com¬ 
mended . one ouop, K.B Dibble, do Grove Conors, 
hn-t. Albert Feeds: 2d, C P, Nettleton; Dr. II. F. 
Spear, N, Haven, commended. 
Turkey*.- Bronte, beat. C. P. Notttoton; 2d, G. VV’. 
Bradlev A Soli; C. Norton, Purest VV lid, commanded. 
VVUtteHollands, best, J. K Nettleton. Branford. 
Buck*.— Aylesbury, best and 2d. c F. Nettleton. 
Rouen, be.nl and 2d, C F. Nellleloa. Polands, best, 
11. F. Manstield. Cayuga, best, C. F. Nettleton; 2d, 
.I.G. North Mnseovy, best, F. N Babcock, N. Haven, 
2 d,C P. Nettinton. 
Geest. Bremen, best and ?d, B F. Mansfield, 
Pra Fnwl' —Best, G. VV Bradley & Son : 2d, C. F. 
Nettleton. Silver Pheasant, VV. A. Perkins, N. Haven, 
commended. 
Plqrm is. Best collection J (f North; 2d, \V, I*. 
Gardiner N Haven, two coops Cnlentta Frrn-l'ulis, 
8 . J Bestor. highly commended 
Special From Out ot the State. -H. 8. Hamburg*. J. 
C. sidel. Erie la wood, N. J commended, Dark Brah¬ 
mas. best. r. Wuiinius, Taunton. Muss. 
Extra .s’jifclul.—Ouu pair Japanese bilks. John G. 
North: one ttlO Buff Creejrers, beat. II. K. Bhiekniun ; 
Clouted Turkey, Eugene Ward, highly commended; 
White Cochins, best J. G North ; one pair Madagas¬ 
car Rabbits .1 I Nettleton,commended , K. Hnullsb, 
do.; one Cockatoo, VV, A. Perkins, do. Folding Ex¬ 
hibition Coop, best O. K. Cleeton, N, Haven ; 2d, K. 
B. Ditble. 
- +++ - 
Shearing Geese.—I would like to say to that 
man who advised the shearing of geese that l 
think his humanity got the better of his judg¬ 
ment. Don tent one that has had any expe¬ 
rience with beds know that broken feathers 
make very peer beds, to say nothing of the 
sharp ends which would soon went- out? Why 
just look at n whole leather — so many little 
spruyB, yet all confined by one with a blunt end, 
which keep them in the tick. Man never yet 
formed anything so perfect. And t lien don't 
you know that wo have to pluck the old stubs 
from the geese in the spring before the new 
feathers will grow ? Would not a goose be in a 
poor plight for a new crop alter shearing V But 
I trust but few would try the experiment; cer- 
menty cheese, ami produce a larger quantity 
of cheese from a given quantity of milk 
than fine curds. Acul is developed in the 
vat with the vvliey rather than in the sink, 
and from long practice and close watching 
he is able to detect, the changes from time to 
time very acurately. 
The number of cheeses on hand at the 
Avery *V I vkh’ vv as about four hundred, and 
they were all kept in nice order and made a 
beautiful appearance. The dairies from 
which milk is delivered, both at this factory 
and the Cold Creek, are medium in size, 
forty cows being the largest, others running 
from fifteen to thirty cows. Considerable 
(-are, wo understand, is taken to deliver milk 
in good order, and. the water on tlie farms 
101 h of May, three and one-fourth pounds of being abundant and pure, doubtless lias much and 0. E.Lum' 
...1a * At. .. ... XT - _• ..... .1 .. ... a . ° _ Tt'1,.4. rv.^D.1, 
salt is the rate. No sour whey is used except 
that employed for soaking the rennets. The 
curds, when ready to salt, appeared to be in 
particles about the size of chestnuts. They 
had on the day of our visit a very nice look 
and feel, being what cheese makers term 
“ lively.” 
Tilt* Buildings nnd tlie Clieese. 
Although this is an old factory, the build¬ 
ings are in good repair, clean and sweet, and 
wit h neat surroundings. The size of the dry- 
house is thirty feet by one hundred feet, aud 
the manufactory, which is a separate struc¬ 
ture, thirty-six feet by thirty-six feet. 
Milk is delivered from live hundred and 
fifty cows, the receipts being on the day of 
our visit 6,500 pounds. 
Ordinarily the cheese is pressed in fifteen 
and one-half inch hoops and will weigh 
sixty-five pounds each. 
On the 8th of September Mr. H. had an 
their opinion that it was among the best of I order for one hundred large cheeses, eighty 
influence iu furthering the uniform fine 
flavor of cheese at these factories. 
--- 
Improving Dry, Han! Thecae, — When cheese 
has beeu over salted, anil is dry and hard, there 
is a method sometimes adopted abroad which is 
said to make it mellow and extremely palat¬ 
able, especially if the cheese be rich. The 
treatment consists in washing the cheese several 
limes in soft water, after which it is laid In a 
cloth moistened with wine or vinegar. It grad¬ 
ually loses its saltness, and from being hard 
and dry becomes soft and mellow, and is really 
excellent. This method for improving cheese is 
quite generally practiced in Switzerland, and 
serves to make an article palatable that often 
otherwise would be thrown aside and wasted. 
We have never made a test of this method our¬ 
selves, but, from tlie statement of those who 
have, the plan would seem to be well worth 
knowing, and Its adoption, many times, may 
prove of considerable value. 
- » ♦» — 
Corn Stalks steamed by pouring on boiling 
water and then covering for a while will be 
eaten by cow6 with avidity. 
P Net l lot on. Birmingham; E, H. Dibble, H F. 
Spear, J G.North, New Haven; J. F Nettleton, 
llnintord. 
Golden Sjimujl&i Poland s'.—C, P. Nettleton, Al¬ 
bert Feeds, E. B. Dibble, H. H. Snow and Jf. Jv. 
Blackmail. 
Silver S/MinuTed Polands.—Or. E. Cleeton, H. K. 
Blackman, H. H. Snow, E. B. Dibble, Now 
Haven. 
White Crested Black Polands.—C. P. Nettleton, 
Birmingham . II. H. Snow. 
Silver Span(licit llawirings.- H. H. Snow, .T. B. 
Smith,.F G. Nua-th, H. H. Blackman, New Haven; 
A. Leeds, New London ; and C. P. Nettleton, Bir¬ 
mingham ; J C, SaletJ, Englewood, N. J. 
Dark BDihffldA.-PhlhinderWilWams, '1 uunfron, 
Mass.; G. \V. Bradley & Son, liamden ; and G. P. 
Nettleton, Jhnninghatn. 
Black Spanish.—a. Taylor, Jr., II n. Snow, H. 
K. Blac kman, New Haven ; C. P. Nettleton, Bir¬ 
mingham 
White Leghorns.—J. B. Smith, J. G. North, II. 
H. Snow, S. T. Thayer, G. E. Lum, J. F. Nettle¬ 
ton, E B. Dibble. II. ft. Blackman, New naven ; 
A, Leeds and G - VV Bradiey & Son. 
Bu.fl Leghorns.-J. G. North, J. F, Nettleton 
and G. E. Lum- 
White Parkings.— C. F. Collins. Middletown; C. 
P. Nettleton. J, G. North. 
Light Brahmas — H. Plumb, H H. Snow, S. A. 
Barrett, H. K. Blackman, 8. T Thayer, G. E. 
Cleeton, E. B. Dibble, J. G. North, New Haven, 
C P. Nettleton , H. A. Wilbur. Norwalk. 
Buff Cochins -J G, North, B. F Mansfield, H. 
II. Snow, New Haven ; A Leeds and C. P. Net¬ 
tleton. 
Cinnamon Cochins, A Leeds and J. G. North. 
Black Cochins.—Qe o. B. Murdock. J 0. North, 
C. P Nettled00, G. W r . Bradley &8on. 
While Cochins. —J. G- North, C. P Nettleton. 
Gann Fowls .—From the large representation 
of this class of fowls, and the evident interest 
centering along the line of coops, there might 
lurk a suspicion of cock fighting, if seen any¬ 
where else than m staid, law-abiding Connecti¬ 
cut. They must be bred tlins extensively solely 
for the delicacy of then- rtesh and eggs tor the 
table. S. J. Bestor, Hartford, Wheaton, and J. 
G. North, New Haven. Duck Wing. White Geor¬ 
gian Game, very choice, and Brown Bed Game • 
Chits. Webster. New Haven. Heathwond; Mul- 
holJand, Baltimore, Ncwbold Brown Bed, Tar¬ 
tars. Counterfeit and Rattlers- A Leeds, New 
London, Black-Breasted Bed and English Duck 
Wing; Alfred Hill, New Haven, English Red 
Brown, Heathwood, Pile. W. W. Morse, J Deal, 
E. B. Dibble and C. P. Nettleton were also ex¬ 
hibitors in this class. „ 
J. G. North exhibited a pair of Japanese Silken 
Fowls, with white downy coats, Tlie legs and 
around the eyes blue, quite a curiosity; also, 
Transportation of Eggs.—The latter part of 
June I sent to Worcester, Mass., for one dozen 
“ Silver Poland Eggs. ’ They wero a lull week 
from the* time they started to the Utile f received 
t hem, 1 put them uudt-i- a hen which I had kept 
sitting on a nost-egg waiting for them. After 
sitting on them about twelve days she forsook 
them ; f was afraid they were a failure, for they 
were cold. I put them under another lien; she 
brought out four nice chicks. I examined ihe 
eight remaining eggs, and found tour nioro 
chicks about half developed. I hat e no doubt Jf 
J had put the eggs in the first place under a good 
lieu, I should have had eight good chicks. The 
chicks 1 have are perfect beaurics. 1 would not 
sell them for double what the' 'avecost me.—J. 
H. A., Baeinc, BTs. 
■-- 
Ronp In Chickens,— Can any of the readers of 
the Rural give the cause of fowls having the 
roup? If so, what, means are taken as a pre¬ 
ventive?—A Subscriber, Gloversville, A r . 5 r . 
'The disease spoken of above Is one which 
originates mainly from Improper care and sud¬ 
den changes of weather and variations of tem¬ 
perature. It affects fowls ot all ages; is either 
acute or chronic, sometimes beginning suddenly, 
at others gradually, and seems a kind of linger 
ing consumptive disease. It is also occasioned 
by improper and damp coops and roosts. Fowls, 
to escape the roup, catarrh, pip, gapes and simi¬ 
lar diseases, should be fed on wholesome food 
and placed in dry, well-ventilated coops—clean¬ 
liness proving a great desideratum ro health. 
-- 
Chicken Disease, — A new kind Of chicken 
disease has appeared in Marion count}, Indiana 
The comb and wattles of the fowl turn white. 
Two hundred have lately beeu lost by one per¬ 
son.— Lx. 
The above is no new disease, but one web 
known to poultry breeders. Il is termed the 
“ while comb.” It can be successfully cured by 
using cocoa-nut oil and turmeric-, made into an 
ointment,and anointing the part affected three 
or four times a day. Tlu- proportions are about 
a quarter of an ounce turmeric powder to one 
ounce of cocoa-nut oil. 
--- - 
Poultry Book, Arc .— A. J.. Memphis, Tenn.— 
The poultry book which will give you the in¬ 
formation sought is ‘'Bennett’s American Poul¬ 
terer’s Companion,” price $2; colored plates, 
*4.00 per copy, which can be furnished by this 
office on receipt of price. Any of the Rural 
advertisers can undoubtedly furnish the fowls 
you desire. 
