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X. A. WILLARD, A. M., EDITOR, 
Ok Lim.it Falls, IIkukjmku ('ucmv, New Yoke. 
DAIRYING IN CANADA. 
First Report of' tl»e Cnimalinn lhiiryincn’n 
Association Impwriuui Utiles for Cou- 
(luctlMu n Untry. 
The first report of the Canadian Dairy¬ 
men’s Association, just issued and of which 
wc have a copy from tho Secretary James 
Noxon Esq., of Ingersoll, is a very interest¬ 
ing and valuable document. It is a thick 
octavo pamphlet of 150 closely printed pages. 
The arrangement, of matter and mechanical 
execution of the work are faultless. It is 
printed on heavy paper, in clear type, and 
makes a beautiful volume which must please 
the most fastidious. The work is exceed¬ 
ingly creditable to the Canadian Association, 
for whether the matter and its arrangement 
or the taste in which it is presented la; con¬ 
sidered, it is second to no report previously 
published by any of the daily associations in 
this couutry. 
The Canadian Dairymens’ Association was 
organized about the 1st of August 18(17. 
The introduction of the factory system into 
Canada had so increased the dairy business 
in the provinces as to give It large import¬ 
ance. Mr. FAnnrxaTON of Herkimer, N. V., 
a dairyman of long experience, and one of 
the best judges of cheese in the country, 
had taken up his residence in Canada some 
time previous to 18(57, and had inaugurated 
there the factory system. Cheese, makers 
from New York had been employed at large 
salaries, and within two or three years a 
large number of factories had been erected. 
The high price of cheese, and the compara¬ 
tive success of the dairy, and the better re¬ 
turns that it gave over grain raising, stimu¬ 
lated inquiry and an enthusiasm among the 
people in regard to ibis branch of industry, 
so that when Mr. Chadwick, Mr. Harms, 
Mr. Noxon, Farrington, and a few others, 
in and about lugersoll, made a call for a 
public meeting, with a view of forming a 
Canadian dairy association, it was responded 
to throughout Canada, and a large and enthu¬ 
siastic meeting was the result. It was easy 
to sec from the first that ihe association 
must lie a success, and that great good must 
flow from an interchange of opinions at the 
annual meetings, where the same system of 
discussions nud collection ol information 
was adopted as that inaugurated by associa¬ 
tions on this side the line. 
Another fortunate circumstance for ihe 
success and usefulness of the institution was 
that the officers and executive were earnest, 
practical men, who entered upon their work 
with no partisan spirit, but were looking to 
promote the best interest of the country and 
develop its resources. It has boen*their con¬ 
stant effort to nationalize the Association, to 
allay sectionul feeling and bring dairying in 
Canada to the high standard of excellence. 
If we excel it Ihe Canadian Agricultural So¬ 
ciety, there is probably no association in the 
Dominion that is doing more good or that 
will ultimately wield more power than the 
Canadian Dairymens’ Association. 
The report gives the proceedings and ad¬ 
dresses of three conventions—tho meeting 
for organization in August, 18(17, and tho 
t wo annual conventions. In addition, about 
thirty pages are occupied in papers taken 
from tho last report of the American Dairy¬ 
men’s Association. These include Prof. 
Gamgee’s address, the paper read by John 
M. Webb, together with the remarks of 
Messrs. Arnold, Wight, Wkscqtt, Ly¬ 
man and Bartlett on the cooling of milk 
for cheese manufacture. 
Of the two annual addresses and the ad¬ 
dress at the convention of organization, de¬ 
livered by the writer of this, it will not be 
proper to speak further than that they oc¬ 
cupy forty-four pages of the report. 
Wc have no statement of the number of 
cheese factories in Canada, but full returns 
are given of some fifty-eight. From these 
it seems the average weight of cheese is not 
far from sixty-two pounds. The heaviest on 
the list is the West Oxford—seventy-five 
pounds—while several arc mentioned in 
which the cheese weigh no more than fifty 
pounds. It will be seen therefore that as to 
size, the Canadian factories are fully up to 
the demands of the markets. Tho largest 
number of pounds of cheese made in one 
season at a single factory was at “ Front of 
Sidney,” of Belleville—104,000 pounds. The 
average price per pound received last year 
for cheese in Canada, it appears from the 
list, was a little more than 10} J cents gold. 
Several factories make average sales at 12} £ 
cents and only two arc reported so low as 
cents. The New York factories last 
year made their sales average at $15.05 per 
hundred pounds, which reckoned in gold, 
would be but a trifle above prices obtained 
in Canada. As considerable of the cheese 
exported from Canada and the United Stales 
went to the same English houses, the price 
obtained for Canadian cheese speaks well for 
the quality of their make. As regards the | 
number of pounds of milk taken to make a 
pound of cheese, the New York factories 
show a better record than those of Canada. 
The average Of t he New York factories is 
a pound of cured cheese to !J 88-100 pounds 
of milk. There are only a few of the Canada 
factories that make an average below 10 
pounds, and some return as high as 11 
pounds milk to a pound of cheese. If 
returns from factories on both sides of the 
lino arc reliable, cither tho milk in Canada 
is less rich t han in the States or there must 
be some defect in manufacture. 
This question of waste at factories is one 
of great importance, and it is one that will 
have to be corrected. Great complaints arc 
made in New York on account of the small 
yield that factories are making from the 
milk delivered. It. is notorious that in farm 
dairies the yield Is considerably more than 
at the factory, and this is the result, for tho 
most part, of t he careless and hasty manner 
the curds are worked. The loss goes into 
the whey (nbs, and is plainly noun in the 
cream which is often very abundant upon 
the whey. At factories where the manu¬ 
facture of whey-butter is established, the 
loss, it is true, is recovered, but in most cases 
patrons do not get the benefit, as the whey- 
butter is considered a perquisite of the manu¬ 
facturer. 
Kfcui’hiar Purity ol" Flavor in ('lircsc. 
At the Convention of 1808, W. F. Clark, 
editor of the Ontario Fanner, was Chairman 
of tho Committee which reported the fbl 
lowing rules to be observed in reference to 
the earn of milk. Tiny arc applicable to all 
dairymen, and especially at this season, of 
the year: 
“ J, That one ol’ the most essential requisites 
In tho manufacture of choose is pure, clean 
milk; and being fully convinced that a pure ar¬ 
ticle of milk cannot Ih> had so long as dairymen 
and their patrons continue to use wooden utou- 
slls for milking 1 and storage, this Association 
earnestly recommends the use of tin pails for 
milking; also that none but tin vessels bo em¬ 
ployed for oonvoylng and storing milk, nod that 
nil wooden vessels bo discarded and banished 
from and about the dairy. 
“ II- That In order to lower as much nspossl- 
plo the animal heat of the milk, this Association 
would recommend that the cans In which it. is 
put for sending to the factory be sot In tubs of 
cold water and kept in tuihady place until called 
for by tho carrier. 
“HI. That, all milk wagons should l>o fur¬ 
nished With nwniug, or roof of some kind, to 
protect I Ito milk cans from thoruysof the sun. 
“IV. That this Association would advise the 
election of ft commit tee by the patrons of each 
factory, at thOlr annual meeting, for ihe pur¬ 
pose fif Inspecting all vessels used for milking, 
storage or conveying milk to l ho factories, and 
that it shall bo the duly of said commilloe to use 
all practicable moans to secure tho utmost care 
and cleanliness on the part of all persons en¬ 
gaged In handling milk. 
V. That much damage Is often done to (ho 
quality ol milk by reckless driving and over¬ 
heating of (ho oows on tho part, of ill-trained 
dogs and wild, thoughtless boys; therefore, this 
Association would urge the greatest, care in I his 
particular, and that not only is it important that 
cows tic brought up from the pasture without 
hurry and excitement, but that kind usage and 
quietness be inculcated in the milkers. 
“ VI. That oowsouiing woods which Impart an 
objectionable lusto to milk, fs one cause of bad 
flavor in choose, and ns this evil ts not likely to 
o**mr, oxcopt whore postures become scant, 
through heat or drouth, this Association would 
recommend patrons of cheese factories to grow 
a small quantity of groen fodder to give cows 
when the grass falls; not only will the tempta¬ 
tion to oat weeds bo thug removed hut a liberal 
yield of milk will thereby be secured. 
“VII, That experience, proves the utter Im¬ 
possibility of making pure cheese In a tainted 
atmosphoro; therefore It Is of the greatest im- 
portai.ee lhai there be no hog-pens within 
smelling distance of the factory; also, that sour 
whey, slops, rubbish and Impurity of every kiml 
bo removed from the neighborhood of factories, 
and all the surroundings kept as dean and sweet 
ns possible. 
“ NTT 1. That badly cured rennets are one omisc 
or ill lluvorin cheese, which evil muy be easily 
prevented If butchers and others will observe 
the following ruleKill the calf twelve or fif¬ 
teen hours after sucking, empty out any vest igo 
of curd or other foreign matter that may be in 
the rennet, salt and stretch to dry. 
“IX. That this Association would advise ex¬ 
treme caution and dealing only with responsible 
houses, regardless of cost. In order to obtain 
pure annotto, there being little doubt that an 
impure article Is frequently a source of injury 
to the. flavor of cheese. 
X. That, this Association would recommend 
a trial of curd mills on the part of dairymen, 
there being much reason to think their use 
would improve the flavor of cheese by effecting 
a more complete removal of whey, tho remains 
of -which doubtless often occasions bad flavor. 
“XI. Thui it is advisable to avoid working up 
new milk and to leave it if possible from six to 
twelve hours, as circumstances may admit, be¬ 
fore commenclug l lie process of manu I'ucfuro. 
“All. 'That this Association cannot too strong¬ 
ly express its conv iction of the absolute neces¬ 
sity or most scrupulous cleanliness in every pro¬ 
cess connected with cheese making; and inas¬ 
much as it Is equally Ihe interest of patrons and 
factors in secure this, it would earnestly press 
upon all concerned ihe use of every practicable 
means and a hearty co-operation to accomplish 
the desired end. 
"XIII. Finally, Ibis Association would urge ■ 
on all cheese makers to thornugly master the 
principles of their business; to verify them for 
themselves; not to goon hearsay or blindly to 
follow the rules of others which they have not 
tested, and to bend their most assiduous, deter¬ 
mined and persevering endeavors to raise the 
quality of the article they manufacture until 11 , 
shall rank second to no other brand in the 
world’s market." 
These resolutions will bear reading more 
than once, and by old and experienced 
dariyraen as well as those just commencing. 
As we gave a full report in the. Rural of 
the doings of the Convention of 1869, we 
need not icier again to this matter in the 
report. 
In conclusion, we must congratulate Can¬ 
adian dairymen on their success in dairying, 
and, from the report before us, it is evident 
they are determined to be fully up to all the 
improvements of the age iu whatever per¬ 
tains to their business. 
CONVENIENT DAIRY BARNS. 
Could you give us, through the Rural, a plan 
for n dairy barn—one to accommodate a dairy 
of forty to fifty cows? I intend to build a year 
from this summer, and am anxious to get a plan 
that is known to bo convenient amt right. My 
ground bus a slope to tho west sufficient for 
basement stables. Water runs to my yard in 
pipes. Road runs north and south; barn to be 
west of the road. Wc have as yet but very few 
dairy bams, and none that suit, me; they are so 
constructed as to require too much handling of 
hay and manure. Hoping that you can give us 
a plan, or call oiic out from Rural subscribers 
I remain L, C. Baldwin. 
Lamia, Chautauqua Co„ N. Y. 
The modem barns in Herkimer and One! 
da are roomy aud arranged, if possible, bo 
that one structure will meet all the wants of 
the farm. Tlris is easily done when a side 
hill and running water are convenient to tin 
farm-house. In such eases the stables for 
milking in summer are those in which the 
cows are kept in winter. This arrangement 
saves the coat of a special building, or “ milk 
barn,” as it is termed. There is great differ 
encoof opinion in regard to whether manure 
cellars, under the stable, are injurious or 
otherwise. Many barns in Herkimer, Oneida 
and the central counties of New York are 
constructed with these cellars under the sta¬ 
bles, and in no instance, where they have 
been properly ventilated and absorbents usee 
for taking up the liquid manure, have wv 
heard of any bad effect on account of the 
manures, Ac. The stock arc quite as healthy, 
and appear as thrifty, at all seasons, ns in 
barns without manure cellars. We have 
examined manure cellars, under stables, at 
different seasons of the year. Some of 
them were badly ventilated and were foul 
with gases emanating from Hie decompos¬ 
ing mass of excrement which had been 
dumped without absorbents. Such a con¬ 
dition of things must be a source of disease 
and cannot be recommended. In others, 
where ventilation hud been secured, and 
absorbents, such as muck, dry earth, or 
sawdust, freely used, the atmosphere was 
comparatively pure anil free from any dis¬ 
agreeable odor. Generally, those who have 
manure cellars under the stable are pleased 
with them. They save a great, deal of labor 
in the course of the year, and with the pro 
cautions we have named, as regards ventila¬ 
tion, Ac., they have not been found to be 
objectionable by the majority of dairymen 
who have them in use. Leaving this ques¬ 
tion, for ilm present, to be decided by those 
contemplating building, it will suffice, per¬ 
haps, to give the general outlines of a class 
of barns now being erected in the dairy 
districts of Central New York, which are 
found to be convenient and give satisfaction. 
Our description is that of a barn in Tren¬ 
ton, Oneida county, belonging to W. W. 
Wheeler. It. lias capacity for fifty cows, 
and has a manure cellar under the stables. 
The basement for manures may be convert¬ 
ed into stables for the cows if desired. The 
barn stands on a side-hill, and is one hun¬ 
dred foot long by forty feet wide, and has a 
stone basement nine feet high. The bottom 
of this basement, which is used for manures, 
is paved with cobble stones, pounded down 
in the earth, and then cemented with water, 
lime and sand in proportion of one-tenth 
lime to nine-tenths sand. This forms a per¬ 
fectly tight bottom, and is the receptacle for 
all liquid and solid excrement from stock iu 
the stables above. 
The basement is well lighted and venti¬ 
lated, and teams can be driven through the 
central alley for removing manures. Muck 
and dry earth are hauled into the central 
alley and used from lime to lime as an ab¬ 
sorbent, and when mingled with the liquid 
and solid excrement a large quantity of fet¬ 
ing material is made. The stables arc 
eleven feet wide, and the cows are fed from 
the central alley, which is fourteen feet 
wide. The con s stand four feet apart, aud 
are fastened with double chains two feet 
long, attached to a ring sliding on a post. 
Between each cow there is a plank partition 
extending into the central alley the width of 
the feed box and back into the stable some 
two feet. This plan gives the cows more 
liberty and case of position than stanchions, 
and many prefer these fastenings to stan¬ 
chions on this account. Back of the cows 
and along the outside of the stables, tho 
lioor is raised some live inches higher than 
the drop, buck of where t he cows stand, and 
there is an open space between the two 
floors, where the manures are pushed into 
the cellar below. The stables are well 
lighted* and yen til a ted. 
Above the cows arc the drive-floor and 
bays, where the teams deposit the hay and 
fodder. The loads come in at one end and 
go out at the side at the other end, so that 
several teams can be in the burn and the 
work of unloading go on at the same time, 
and not interfere with each other. The 
posts above the cows arc sixteen feet in 
height. On one side of the barn are the 
horse stables and carriage-house, communi¬ 
cating with the upper floor, and all arranged 
in Ihe most perfect manner as to granary 
and the means of dropping hay for feeding 
horses and the cattle below, lit the upper 
loft over the drive-way a flooring is ar¬ 
ranged with open spaces, where a considera¬ 
ble quantity of corn in the stalk may be 
taken tip and preserved until such time as 
there shall be leisure for busking. 
The leading feature of bams now bwing 
built in the dairy region, is to have the drive- 
floor and bays above the stables. Where 
the site is suitable, some prefer to have the 
drive-way near the peak, or top of the bam. 
The bay may then be rolled from the load 
on either side into the bays. In feeding— 
tlicstablos being below—the fodder is thrown 
downward, either through openings arranged 
in the bays or in the central alley, according 
to the manner iu which the cows arc placed 
in the stable. We should be glad to receive 
descriptions and plans of dairy barns that 
arc found to be convenient. 
TREATMENT OF CALVES. 
A calf should be attended to the moment 
it is dropped. The cold air strikes it and it is 
chilled, and for Ihe first time. Tins docs it no 
good. Then if Cold milk is given It — made 
cold by having little in the pail and lettin 
it stand, the pail cold also, and perhaps 
iced some—if this is added to the Chill air 
that strikes the calf, there will he a double 
elfect, inside and out, and your calf will get, 
perhaps, first the scours, then a further diffi¬ 
culty with the bowels, and suffer severely, 
and perhaps die. But the suffering alone is 
a very severe hurt to the calf. It will lie 
puny, and never recover fully from it, that is, 
it. will never make the cow that it would 
have made had it not been for this accident. 
Now, there are many calves the country 
through like this; a great many a little bet 
ter, but still not doing well,—nature is under 
a restraint. It is known by but a few that 
cold milk is not good food lor n young calf. 
The brute becomes puny and will not 
thrive; something uil^ it, and it is not ex¬ 
actly known what it is: occasionally it has 
the scours. This is not the way to raise a 
calf; it is the sure way to make a poor cow. 
Have a warm place when your calf is 
dropped. Continue it in that place. Give 
it warm milk, milked in a clean, dry pail, 
and at once; or warm your milk if skimmed, 
and do if always, each lime it is fed. If 
presented cold, the calf will be apt to reflisc 
it, as if led by instinct—as if knowing that 
nature always feeds her milk warm. Milk 
is the natural food, aud if fed sweet —either 
fresh from the cow or skimmed—and warm, 
the young animal will thrive upon it- that 
done. But if grass, fresh and lender, is 
also given it., so much the better. If this 
grass is clover, there is still a further gain. 
This is sufficient. Clover alone, after the 
calf is started and in good condition, and ac¬ 
customed to succulent herbage, will do. We 
mow cases where this is practiced with suc¬ 
cess. But if the milk is continued, there is 
still greater growth. Now both milk aud 
lover contain largely of the nitrogenous 
element, and arc therefore good muscle 
makers. But feed alone will not do. The 
calf is to be seen to. The cold rains must not 
strike it, much less the damp snows of spring 
and autumn, which make if. shiver. There 
must be shelter from these, and at all times. 
A warm rain with warm weather imme¬ 
diately to follow will not hurt a brute, not 
even a calf; it will be like a washing, which 
it may need. But these warm rains are the 
xeeptions, and they are few; more com¬ 
monly they are apt to chill, even in summer. 
Have a soft, dry place for a calf to lie on; 
it will appreciate it; it will thrive upon it; 
it will thrive upon kindness, ns wc see in all 
our blooded stock, and our common blood iu 
the hands of good fanners. This is (ho way 
to raise your calf—by good treatment, 
always applied; by simple, but good, well- 
adaplcd food, and always enough of it; no 
starving, however little. 
Grain is bad for all growing stock. It is 
not intended for it. It will do to meet cir- 
mnstanecs, where the food is poor, and the 
iglit kind difficult of attainment, which, 
lowever, should never bo the ease. There is, 
or should be, no excuse at all to feed grain, 
of whatever kind. Give the natural grass 
and hay, tender,— aftermath is excellent,— 
and the natural milk. This makes healthy 
alvcs, stout and growing, and growing into 
good healthy, beneficial cows. But the treat¬ 
ment mud hr continued, all but the milk. If 
this is too muc h trouble, do not. expect to 
raise a first quality cow; it cannot be done. 
Wc insist upon the hay and grass alone, 
with milk to start the calf. This wc see 
demonstrated here satisfactorily. Give milk 
enough (sweet milk, either fresh fiom the 
cow or skimmed sweet) with chances of 
grass to start the calf; and then run it into 
clover. A fresh, thrifty, tender clover field 
is the best thing to have a calf in. After it 
is accustomed to it, it will do without the 
milk, but better with it, of course, if not 
given too much: it. does not want to lay on 
too much fat. 
Ilav, of course, should be tender; dry, 
ripe stuff will not do. But as the season has 
gone by to secure it—it having been a bad 
one for that purpose—tire next best, thing 
(and perhaps equally good) is, to rely upon 
rowen. This is more nutritious than tho 
first cuttings, and will be fine and soft and 
loosening, sufficient for a. summer effect, 
keeping the bowels in t hat condition it is de¬ 
sirable, and the skin, I he eye, the breath, the 
whole animal to match. Clover is preferable 
to timothy; but any late pasturage will do, 
so that it is taken care of and well cured. 
This and good shelter, and the thing con¬ 
tinued without interruption , will make you 
good cows; and it is the only thing that 
as ill satisfactorily do it. Bad hay, or much 
grain, will not. n. o. 
I never take my calves from the cows 
under six mouths. Until a calf is one week 
old, 1 let it suck the cow three times a day; 
then twice a day for six months. 1 do not 
take any milk from the cow until the; calf 
has sucked its fill. When one month old, I 
put my calves in a lot where they can get 
plenty of good grass and water. Timothy 
or blue grass is very good. Some farmers 
let the calves run with the cows until late in 
the fall; that is very good for the calves,but 
it spoils the cows for winter milkers. 
1 have seen some calves, taken from the 
cows when calved in the spring, and in the 
fall of the year, when they should he in good 
condition, in order to go through the winter, 
1 Avould not give; one of my calves for a cart 
load of them. 1 do not condemn the prac¬ 
tice where a person is full handed. Let a 
man have ten calves to feed; he would have 
to hire an extra hand to feed them, while I 
can raise better calves, with no expense, by 
letting them suck the cows. 
When calves come the first of April, I take 
them from the cows the first of October, and 
put them in another pasture. They arc rest¬ 
less for a day or two; then J let them run on 
grass until the ay inter sets in. Sometimes I 
do not feed them anything until after the 
15th of December. —A Subscriber, Bur¬ 
lington, Ky, 
IIALTER OR BRIDLE PULLING. 
Some one asks how to stop a horse break¬ 
ing his bridle, Ac. I will give you the ex¬ 
perience of a neighbor. He had a horse 
that. Avas not only bad but more than bud, if 
possible, and would invariably pull bis whole 
weight until bis hitching-strap was broken. 
Near the man’s house rail While River, a 
considerable sized stream, and, as the horse 
would invariably settle himself back on bis 
haunches, lie bethought him to put this lo use. 
Ho be took the unruly horse to the bank of 
the river, where the bank avuh some tea 
feet high, and the water below tolerably 
deep. A small tree was selected, to which 
Lite horse was tied fast, and around horse 
and tree a rail pen was built. The man 
knew that as soon as the horse found himself 
tied up he would try to break, though this 
time he was tied with an extra strong 
tether. Behind the tree Hie mau placed him¬ 
self, and Avhen the horse was hearing his 
whole weight on his lrulter, and pulling for 
life, he suddenly cut the halter with a 
hatchet, thus precipitating horse and fence 
both heels over head into the deep water. 
The habit was entirely eradicated. No harm 
resulted. McCullough. 
Bloomington, Incl. 
BREEDING MARES. 
A writer in Western Rural says ;—Some 
mares, Avhen covered, do not get iu foal the 
first time, and the plan is pretty generally 
adopted of presenting the mare to the stal¬ 
lion a second time at the end of nine days. 
If the mare does not. lake the stallion the 
second time, it is tolerably certain that, she is 
impregnated. 
In some cases the mare is not impregnated 
even alter repeated trials. This sometimes 
arises from closure of the on uteri , and tv hen 
that part is made pervious the mare becomes 
serviceable for breeding purposes. This has 
been done in the case of some valuable mares 
in England with success. 
•*i ft * » jftnyjM j j i i n nu > fewfL .1 . ■I II i 
J’o Break a Horne of Pulliim al |be Halter.— 
Procure a small rope, (about, throe-fourth inoh 
is best, although a strong bed-cord will answer,) 
Put the middle of tho rope under (ho horse's tail, 
as one would the crupper, cross the ropes on the 
buck, bring she ends forward and tic so ns to 
form the lower part of a breast collar. To hitch, 
put the halter-strap down through the ring, and 
tie to the rope collar.— n. w. 
