iirirti 
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attorn. 
X. A. WILLARD, A. M., EDITOR, 
Of Litti.h I Ilf i-.kimkr Codktv, fit* You. 
A WORD ABOUT THE MARKETS, 
Auil Holding C'liL'i'Mt* for Boner Price.**. 
YOU claim to bo “devoted" to thoInterest of 
the farmer, and you say a great many things 
that arc of value to tho farmer. But. there is a 
very small matter that Just now needs a little 
mending that has escaped your notice. A screw 
is loose In the dairy department. A large share 
of our cheese is now made in factories, and a 
large share of factory cheese must bo crowd* d 
on to the market Just when it ought to be kept 
in tho country, because there is no provision 
made to sturo It (If iiiih.-ud the tiling S3 possible, 
at the same expense that it could bo stored and 
cared for in single farm dairies.) The question 
Is, if factories must lose five cents per pound on 
their choose, because they uro forced to sell 
every ten days, for want of storage, would it 
not be better for farmers to make their own 
cheese and keep It on tho farm until It Is mar¬ 
ketable?—J. E., Manchester, ft. 
Remarks,— The successful marketing of 
cheese, or indeed any other farm product, is 
not. so easy a matter as some imagine. There 
are so many circumstances that have con¬ 
trolling influence thatevon the best informed 
are often unable to sec their way clearly. If 
the producer knew at all thin's the exact 
production of any particular crop, and thu 
consumptive demand, some estimate might 
be made as to its market value, and prices 
fixed accordingly. Ordinarily it is impossi¬ 
ble for farmers to predict the state of the 
markets for any considerable length of time 
in advance. In case of drouth or other 
causes cutting off the production of any crop, 
making it. apparent that there must ho a 
scarcity in the country,then it is more plain 
that good prices may he anticipated. But, 
as a rule, it is tlie speculator, not tho farmer, 
that reaps the benefit of extra prices. This 
stale of things must generally obtain until 
farmers organize! some better system of 
marketing, and of obtaining information in 
regard to the value of their crops, than at 
present exists. But it cannot he expected 
that fanners should be so well posted or fur- 
seeing as commercial men who have made 
trade the business of their lives. Farmers, 
as a class, do not caro to take heavy risks. 
They arc continually counting upon sure re¬ 
turns, aud are impatient to see their money 
in hand. Their educat ion, habits and feelings 
are different from those of the speculator. 
Again, farmers do not form combinations. 
They act independently of each other, and 
sell their products to meet the views and 
circumstances of each Individual case. It 
is all nonsense to talk of cheese being held 
and stored in farm dairies to obtain bettor 
prices than at factories. Our Vermont cor¬ 
respondent can have but a very Imperfect 
knowledge of the clicese trade, in supposing 
that cheese would bo held longer if made in 
farm dairies. Wo have from two to three 
thousand boxes of cheeso from farm dairies 
coming in every week at the Little Falls 
market, which are sold at from one to three 
cents below tho best factory make. The 
farmers who bring this choose to market 
have ample store room—they arc not forced 
to sell. Then why don’t they hold tlie 
oh ease and get this extra fm cents referred 
to? Wipe out the cheese -factory system, 
and go hack again to farm dairies, and prices 
would so depreciate that cheese dairying 
would be exceedingly unprofitable, except 
iu old districts like Herkimer and tho cen¬ 
tral counties of Now York, where almost 
every farmer’s family has been educated over 
the cheese tub from infancy, and there is no 
lack of manufacturers. We have enough, 
and more than enough, of poor stuff now 
made at the factories. If we should get 
back to farm dairying the quantity would 
be so largo ns to be a perfect drug ju the 
market, and many farmers would be forced 
to store it ft;r want of a chance to sell oven 
at a price far below the cost of production. 
We commenced the first country cheeso 
market report that was ever published in 
this country, and have for years reported 
weekly sales, giving reliable information in 
regard t© the markets both in this country 
and Europe, and we believe, so far as this 
year is concerned, that, taking the average 
sales for the season, tlie cheese crop has been 
pretty well sold. It is true that some of the 
weekly sales at the Lillies Falls market and 
elsewhere have been too low, and might have 
reached better figures had there boon an or¬ 
ganization and combination among tho fac¬ 
tories, fixing tlie juice; but thatjfev cents a 
pound could have been made by storing the 
cheese and holding, we do not believe. And 
we say this with a pretty full knowledge of 
tho markets, tho production and demand 
ef cheese in this country and in Eurojte over 
many years. It is better that the cheese 
croj) should go off' weekly and go into con¬ 
sumption, at a fair price, than to take the 
risk of holding. 
In a good many factories the early cheese 
cannot be held for any considerable length 
of time without its getting out of flavor. 
Then there is the shrinkage and tlie expense 
of taking care of cheese, which, with the 
knowledge of a large accumulation on the 
shelves operating on the trade, all must be 
taken into account. 
The New York factories have not been 
forced to sell cheeso for want of storage room 
this season. Many factories are well pro¬ 
vided with room for holding cheese, and it 
would be advisable that such provision be 
made at all factories. Then, in addition, 
choosy should ho manufactured and cured so 
it would keep and maintain its flavor. 
Such a condition of things known to the 
trade would doubtless enhance prices if fac¬ 
tories were firm in demanding good fair 
rates. 
But there is another trouble to be over¬ 
come in regard to bolding cheese, chargeable 
to the farmers or jtatrons of the factory. 
Many of these men during the first half of 
tho season want all their “ cheese money” to 
use on the farm. If the salesman takes the 
responsibility of holding the stock of cheese 
for better prices there is a great clamor, and 
he is pestered and blamed fur holding, and 
not unfrequently tho patrons meet and per¬ 
emptorily demand a sale at juices offered. 
This is tlie history of holding cheese in New 
York. Il is possible patrons are of different 
make in Vermont. 
We have bad numerous instances where 
the managers of factories have come to us 
for advice about sales, and when we havo 
advised holding, knowing that there must 
soon be a rise in the market, and yet the 
patrons became so impatient and fearful of 
losses that tho manager was obliged either 
to sell or guarantee that tho sales should 
reach a certain figure, and such guarantees 
havo been made, terminating fortunately 
with success. In New York the difficulty 
wo have named is a very serious one against 
holding cheese uj) to tho August make, 
| Many dairymen have purchased stock in the 
apring, have contracted debts, and must 
| have money to meet tho current exj)enses 
of' the farm and to get through the hay har¬ 
vest. They are depending upon the receipts 
from cheese sales, and will often prefer to 
sell at a low price than to hold, even if it 
was pretty certain that a higher figure could 
he reached. If our correspondent will sug¬ 
gest how this difficulty may be overcome it 
will he of service to the dairy public. 
The j)fice of cheese in this country is fixed 
by the foreign trade. Tho American jn'o- 
duclion, as it is well known, is larger than 
the home consumption. Fortunately for us, 
the Eurojjean ju-oduct is below tlie con¬ 
sumptive demand, and America must bo 
looked to for the needful sujtply. 
The home trade competes with the ship¬ 
ping trade, and each is a check upon the 
other. The steady demand from Europe for 
our cheese renders prices tolerably perma¬ 
nent, though great advantages are taken 
from time to time, aud cheese is often bought 
lower than it should be. 
The fact that the European trade controls 
prices, demands on tho part of tho dairy 
public of America an agent abroad in the 
interest, of our dairymen. If we could have 
an agent abroad constantly employed In 
procuring information in regard to the Eu¬ 
ropean make of cheese and the market, 
sending back intelligence weekly by letter 
and by cable dispatch, the information to he 
transmitted immediately to the factories, 
then immense sums could bo annually saved. 
The New York shippers are constantly 
informed mi all desirable ]>ointa in respect to 
facts bearing on the trade in Europe; but 
our factories and dairymen do not get from 
them any knowledge until the close of the 
season or after the cheese crop has been j>ur- 
ehased ;—all too late, it will be seen, to be 
of any real service in tho year’s transactions. 
If we bad an agent abroad transmitting in¬ 
telligence, it would be a nucleus drawing tlie 
factories into nearer relationship and giving 
them llio needful information upon which 
asking prices could be based. A cable dis- 
patch sent tho latter part of the week could 
be printed In circular and sent so as to reach 
every factory by Monday morning of the 
next week, and in this way factories would 
be advised as to sales. 
M r e are iu receipt of weekly letters from 
Europe giving reliable information, and we 
believe the Rural is tlie only paper that 
publishes regularly such information. The 
manor is extremely valuable in making up 
an estimate of tho markets, but an agent 
abroad and cable dispatches weekly in the 
way we have named, would be better. Nor 
would the cost be but a trifle if shared by all 
the factories. When this shall have been 
accomplished, American dairymen will be¬ 
gin to realize the true value of their goods. 
In conclusion, we may remark that we 
have advices of dry weather in England, 
and a shortening of the cheese crop for the 
time in consequence. Should it continue it is 
evident that prices on this side must advance 
considerably before tbc end of the season. 
It is very difficult to give advice that will 
turn for the best iu tho sale of cheese at all 
times. There is no person in the trade or 
out. of it capable of giving such advice. If 
it were possible to have such knowledge 
immense fortunes could be made at once. 
The price of cheese sympathizes with that 
of gold. There are many other circumstan¬ 
ces constantly occurring to influence prices. 
The best that can be clone is to j)resent all 
facts as they occur to dairymen, ancl out of 
those they must make up their own ojiiniona 
as to whether it is better to hold or to sell. 
The New York cheese this season has gone 
forward freely, and the shelves are compara¬ 
tively hare. Factories are now in condition 
to hold, and if they choose they can, at any 
time, cut off the aujtply and make a bare 
market. They can control prices much more 
readily than it could he done by farm dairies. 
Hence we think our correspondent’s sugges¬ 
tion is not to be recommended. 
-♦-*-*- 
FEEDING MILCH COWS 
In 5nmmer—8agirri*t.ioii» Concerninu Green 
Corn Fodder, 
During the latter jiart of summer cows 
get uneasy and desire a change of food. 
Evea when grass is fresh and abundant in 
the* jmsturcs where the animals are accus¬ 
tomed to run, if they can get hay from the 
meadow or barn they will eat of it greedily, 
and we have no doubt that an occasional 
feed of tills kind can be given with decided 
advantage. In the human family it is a well 
recognized law that health is promoted by 
a change of diet. We tire of but one kind 
of food similarly prepared from day to day, 
and long for a change. At such times even 
the coarsest fare is regarded as a luxury. 
Change of diet has often saved people from 
serious illness, and some particular kind of 
food, greatly desired by tho sick, lias often 
been found more jiotent in restoring tho 
invalid to health than all the drugs and 
lotions of the physician. Now, although 
the lower order of creatures may not require 
so great a variety, or so frequent a change 
of food as man, still the same law, in some 
degree, holds good, and we find that an 
occasional change of food jiroduces good 
results. 
Some years ago, desiring to know whether 
cows upon good pasturage could he made 
to yield more milk simply by giving them a 
small feed of hay daily, we made the ex¬ 
periment, and found that the milk could be 
very sensibly increased in this way, particu¬ 
larly at such times when the appetites of the 
animals seemed to crave a change of food. 
When pastures begin to fail, as they gen¬ 
erally do during the latter jiart of summer, 
additional food for milch cows becomes im¬ 
perative. And where an abundant supply is 
given, we have no doubt the increased flow 
of milk may be partly attributed to a 
change of food. 
We arc quifcf*-positive, from our exjicri- 
meut* in feeding, that hay at $15 per ton 
may be occasionally fed with profit to milch 
cows during their run at pasture in tlie 
summer. And whenever their njijietites ap¬ 
pear to crave this kind of food, or whenever 
they will take it greedily, it can be given 
with decided advantage. But tlie season ' 
has now arrived w hen those who have made 
provision for shorL pastures by sowing corn i 
for fodder, will have occasion to use it. 
Green corn fodder is a very succulent, food, 
and, considering the very large quantity < 
that can be grown per acre, its easy cultiva- i 
lion, together with its value as a milk-pro¬ 
ducing food, there is jirobably no jilunt better i 
adapted for the summer soiling of milch 1 
cows than it. Some little attention, however, i 
should be given in leading, in order to get i 
tlie best results. It ought not to be fed im¬ 
mediately after being cut. The better way is , 
to cut in the morning aud allow it to wilt , 
during the day, when It may be fed In the ■ 
evening and next morning. ( 
In this way some of its moisture has 
passed off, and a better quality of milk is 
obtained than when it is fed fresh from the 
sickle. We prefer feeding in the stable. 
When fed iu the field or yard—in addition 
to the waste from tramping over it, and the < 
hooking by master cows—the animals are i 
more restless, loiter about waiting for their i 
food, and feed lees in the pasture than when j 
it i9 given iu the stable. 1 
It is well, also, to mingle a little liay with •< 
it, and, esjiecially if the oorn happen to be 
wet from rains or heavy dews, as will some- ( 
limes occur. j 
■-- t 
The Country Cheese Market, —Prices at tho ( 
Utile Falls market, for theweekending August \ 
21, continue firm. Tho delivery of farm dairies 
was nearly two thousand boxes, aud the sales 
reached ns high as 16 cents. About seventy < 
factories wero represented In the market, offer- 1 
ing for the trade some ten thousand boxes. Many 
left tlio market without selling. 
Wo report sales as follows:—Mohawk Valley, c 
l(Wc.; Chylo, 15^c.: Coryl, Ford’s Bush, t 
15’ic.; Mossvine, 15Jfc.; Cross Itoads, 15k?c.; J 
Snyder & Moxlleld. 16c.; Van Hornsvillc, 16c.; 
Root Factory, 15 Vc-.; Fay, 15,Vc.; Palatine Union, 
13JfO-t Hallsville, l5,Ve.; Leuo.v, Uiqe.; Brook- 
mail’s Corners, lfiqe.; MiddlcVillo, 10wo.; Spring- 1 
field, 1C’{c,; Mother Creek, ICluC.; Zimmerman’s j 
Creek, 18e.; Empire lfic.; Florida 10o.; Brackett's c 
Bridge, IGkfc.; Otsequaga, VOic,; Cold Cheek, 
Wni. Pock, 16e.; North Fairtield, l«Ue.; 1 
Newville, 163io.; Avery & Iris, 16#c.j La Due- 1 
Villo, 18A'C,; Davis 16#c. f 
We have advices from abroad to the first week J 
in August. Our Liverpool correspondent says j 
the brisk demand has not only continued, but 
improved, and as, according to cable advices, 1 
there is no increase in the shipments, prices are 1 
very firm. The dry weather which we have had 
in England for some weeks past has been suc¬ 
ceeded by genial rains, and should they continue 
longer English make will be much improved. 
Fine factory is quoted at 61 to63s. per cwt.; good, 
68 to eOs. Imports into Liverpool from 23d June 
to July 30, 42,406 boxes; Imports from July 1 to 
July 31,163,000 boxes. Total exports from Xc.v 
York to Great Britain from May 15 to July 17, 
242,111 boxes. 
Our London correspondent says that extra fine 
American is Bcaree in that market atul holders 
are firm; secondary in favor of buyers. Tho 
London quotations are as followsNew English 
Cheddar, 78 to 84s.; Wiltshire,SO to 74s.; Cheshire, 
70 to 80s.; American extra fine, new, G6s.; good, 
62 to 64s.; secondary, CO*.; Edams, 41 to 50s.; Gon- 
das, 4110 48s.: Derby shape, 50 to 54s. 
(Luc fyorsmm. 
BREAKING COLTS. 
It requires the greatest rare ancl Iho ex¬ 
ercise of tlie best judgment ancl the most 
j)hiloso])hical patience to break a eolt jirop- 
erly. When wo consider the stupidity and 
the general want of skill in those who at¬ 
tempt to break colts, we cease to wonder 
that there are so many balky, kicking, ma¬ 
licious and ungovernable horses in the coun¬ 
try, hut we wonder that tlie number is not a 
multiple of what it is now. The way tho 
tlie thing is generally attempted (not done) 
is about like this : — The colt Is frightened 
into a stable with noisy demonstrations, ancl 
after haltering and tying into a stall, tho 
next move is to throw the harness upon the 
timid animal from the distance of four or 
five feet., and then after sundry whoopings 
and ycllings ancl cuflmgs and jxninclings, the 
colt, now almost frightened to death, is led 
out and finally hitched, probably by the side 
of a slow, ox-paced old horse, ancl after clue 
fixing the order is given to “ git up.” The 
old horse soon makes an effort to advance, 
but the colt, unfortunately not being ac¬ 
quainted with horse language, does not move, 
which brings a cut of the whip. The eolt, 
of course, makes un effort to get beyond a 
repetition of the same, and in doing so gets 
beyond and ahead of its mate, when a sud¬ 
den jerk hriugs it back upon its haunches. 
This sort of exercise so befuddles ancl con¬ 
fuses the animal that it does not know what 
to do, when a regular thrashing is the imme¬ 
diate result, ancl a balky or kicking horse the 
ultimate one. 
Others, more scientific in their operations, 
j)ut the eolt through tho “ hitting j)rocess.” 
The “rig” is put upon tho animal ancl 
buckled cruelly short, is left upon it for 
hours, which of course causes great suffering 
to the colt, and that without the least good. 
1 have seen very fine colts completely ruined 
by this very jirocess. Others, again, put a 
slip-noose of small rope around the under 
jaw of tho colt, aud after sundry random 
jerks, yanks, and pulls, imagine that a grand 
amount of good has been done. Now these 
latter two oj>eratiotis are good in the hands 
and under the care of a careful oj>erator, but 
in tlie hands of a man that is better adapted 
to dealing with saw horses than with living 
ones, they are instruments of sure damage 
and harm to the horse. The recommenda¬ 
tion of your correspondent of a few weeks 
ago to use these appliances was given so 
loosely and carelessly that, though probably 
successful in his hands, they would be ruin¬ 
ous in tlie hands of a bungler. 
If desirable, I will continue this subject at 
some future time, giving the matter a posi¬ 
tive treatment, as this is rather of an objec¬ 
tive nature, and its length forbids its present 
continuance. [Yes, write on.— Ed.] 
Mention, Mich, 1869. D. W. II. 
■-- 
THE COMB AND BRUSH. 
That writer in the Rural World who con¬ 
demns the use of the curry-comb and brush 
in the stable, deserves more credit for orig¬ 
inality than for correct theory or practical 
judgment. He would supplant them entirely 
by “ a wallowing bed,” as “ the sum total of 
all the horse needs in the way of rubbing.” 
What would he think of his suggestion if he 
could see a light colored horse after wallow¬ 
ing on a bank of red land, or even a brown 
soil ? Would lie not have been more nearly 
correct if lie had stated that careful and gen¬ 
tle currying and rubbing and brushing are 
very pleasant to a horse, while rough and 
cruel handling make him “restless and 
fretful?” 
Is it not “ assisting nature, and working in 
co-operation with her rules,” to keej) the 
skin unobstructed and clean, so as to per¬ 
form its natural functions? Docs the cor¬ 
respondent of the World ever comb bis own 
hair, not to say brush it, or does he restrict 
himself to the simple indication and provis¬ 
ion of nature to scratch his dishevelled 
“crest” with uncut and uncleaned finger 
nails? One moment’s thought would con¬ 
vince him that “ the brush helj>s the appear¬ 
ance” because it promotes regular and 
healthy action. Farmers do prize “good 
health and fitness to do work” above other 
qualities; and, if they are sensible, they 
j)rize the use of the comb and the brush; for 
they know that they will tend much to 
establish such “ health and fitness for work.” 
Who that cares for his horses will trust them 
to a groom that never curries them ?— a. m. 
- 4-*-4 - 
BOTS IN HORSES. 
The Canada Farmer says:—Bots are very 
often found in the intestinal canal of horses, 
and are supposed to be a source cf many of 
the derangements to which the digestive 
organs are liable. Bots arc the larva) of the 
iEstrus, or gadfly, and the late Braev Clark 
describes three different kinds, namely, the 
JRstrus egui, or large spotted hot; the JEsirus 
hcpmoroidalis, or fundament bot; and tho 
JEstrus reterinus, or rod bot. The female 
gadfly, during the summer months, deposits 
her ova on the horses’ legs or sides, and they 
become firmly attached to the hair. After 
remaining on the leg for some time, perhaps 
four or five days, they become ripe, and at 
this time the slighest application of warmth 
and moisluro is sufficient to bring forth tlie 
latent larva?. At this period, if the tongue of 
the horso chances to touch the egg, its opercu¬ 
lum is thrown open, and a small worm is pro¬ 
duced, which readily adheres to the tongue, 
and with the food is conveyed into the 
stomach, and therein is lodged and hatched. 
It clings to tlie cuticular coat by means of its 
tenacula, between which is its mouth; and 
in such a firm manner does it adhere to the 
lining of the stomach, that it will suffer its 
bod}’ to be pulled asunder without quitting 
its hold. The spotted bot is the one com¬ 
monly met with, and at early seasons is seen 
in the faeces of homes. In the spring months 
they are often passed in large numbers. 
Bots are often supjioscd to do a good deal 
of harm, but except, in cases where they ac¬ 
cumulate in very largo numbers, we are of 
tlio ojnnion that they arc almost harmless, 
because in ordinary cases they are chiefly 
attached to the cuticular coat, and the cuti¬ 
cular coat of tlio stomach is not possessed of 
any great degree of sensibility. Most horses 
that havo been running at pasture during the 
summer months become affected more or less 
with bots, and their jiresenco in the stomach, 
is thus accounted for. After tho egg has 
been developed, introduced into the stomach, 
and finally expelled from the intestines, In 
the manner described, the larva is changed in¬ 
to the slate of chrysalis, out of which it finally 
emerges as a fly. 
Except at certain seasons, medicines have 
no effect in removing them. In the spring 
months, when they are losing their hold, a 
dose of purgative medicine will expedite their 
removal. 
be ||tohw-f)trb. 
SWINE IN SUMMER. 
In portions of the South it is customary to 
turn out liogs which have been kept in lots 
or in the field during the winter, as soon as 
vegetation lias started sufficiently to yield a 
partial meal, and as soon ns tho returning 
warmth invites the worms, &(•„, near enough 
to the surface to be plowed up by the snout. 
True they are still fed some, hut rather with 
the aim to simply enable them to get along , 
(i. e. to keep living,) than to keep them in a 
thrifty condition. 
A chief reason is that In that season corn 
is too scarce and high to he fed freely, and 
there is little also in the cribs or barns that 
they can eat. The hogs of those who hava 
no corn become very ill-shapen in conse¬ 
quence of feeding so much on grass alone. 
Having this year to keep up some slioats 
until harvest, I found the common plantain 
very valuable. They cat it with peculiar 
avidity. Sometimes I had it pulled by the 
roots and sometimes simply mown. They 
appeared to relish it more than they did 
fresh, red clover, which I ordered given them 
until I discovered tlieir preference. I gave 
them salt frequently. A neighbor says it is 
best to boil the plantain, and that hogs will 
prosper on dock leaves if they are boiled—not 
the broad burdock, but tbe darker and ra¬ 
ther narrow-leaved species. Squashes are 
considered good summer feed; a gentleman 
in North Carolina says lie has found tliem 
possessed of peculiar fattening properties. 
Coax the Hog,—A correspondent of the New 
England Farmer, speaking of tho difficulty of 
swine-driving, says it is “us easy as whistling, 
after you know how,” to witTo tho end ol’ a 
stout cord tie an ear of corn ; drop it in front of 
the pig, to within five or six indies of his nose, 
and oommenoe walking away in the direction 
you wish him topropel. If hispigshipshowsevt- 
denee of blighted hopes, or aberration of mind, 
from the singular conduct of the corn, seduce 
him into the belief that it is “all right,” by let¬ 
ting him have a brief nibble at it and then re¬ 
sume your line of march. In this way, tliemost 
obdurate pig may be decoyed any reasonable dis¬ 
tance. 
-*-♦-♦-* 
Green Oats for Hogs.— a writer in the Western 
Rural says lie commences feediug his hogs green 
oats as 600 u ns it is tail enough to mow, and con¬ 
tinues it till after harvest. The hogs, lie says, 
thrive much better in that way, with half ra¬ 
tions of corn, than with corn alone, aud the 
former is much cheaper. 
