sold on commission, souip receiving a guarantee 
of a certain price. 
No butter on sale at the Little Falls market 
this week. 
Wo have advices from abroad to the first week 
in September. Our Liverpool correspondent, 
under date of 28th of August, says there is a 
more limited demand than fur somo weeks past, 
mid price* urC not so buoyant as ol late. Fine 
factory soils at. 02 to 63s. per ewt.; good at 59 to 
Ob.; third rate, 50 to 58*. 
The Imports into Liverpool from June 1st to 
August 201 li, 347/»46 boxes; from August20th to 
August. 27th. 10,184 boxes, making total imports 
fgr that time in Liverpool 387,730 boxes. From 
June 1st to August 38th, last year, the imports 
were 30'.,205 boxes. The total exports from New 
York to Great Britain,from May 15th to August 
Hth, were 461,978 boxes. 
We have a statement from the shipping list at 
New N ork, from which It appears that from 
May 1st to September llth tbe shipments of 
cheese this year have been in excess of last year 
during the same ti me by 107,814 boxes. Th e < \ 
ports for t he week 
ttsbanbrn 
crstmait 
X. A. WJLLAKD, A. M., EDITOK, 
Or Little Falls, Hkf.kivTkj; County, New Yojur, 
of liis own mental powers and his reason; 
thus his physical powers may be judiciously 
employed in attaining hi$ object. If a man 
cannot or does not control himself, I would 
suggest that before he attempts to break his 
colts he had better begin with himself and 
put himself through the breaking process, 
and only after thoroughly subduing that in¬ 
dividual should he give lessons to the colt. 
So first, when you enter upon the task of 
breaking the youthful steed, make up your 
mind that you will not, lose your temper, 
whatever the colt may do. Practice this, 
and the work is fully one-half done. 
First got the confidence and good will of 
the animal. This you can do by caressing 
it and arming yourself with salt and apples 
and a little sugar, corn, &c., &e., and pay 
them out in small quantities to the animal, 
letting it follow you about the yard, which 
it will do for the sake of the goodies as per¬ 
sistently as a dog or a vagrant whom you 
have given good hits or a penny. Never at¬ 
tempt to harness a colt until you have tamed 
it and made it good-natured. Tf it is wild 
and skittish, follow the above plan until you 
have secured the above qualifications, when 
you may begin to think of putting the har¬ 
ness on. 
Put the animal where you can come at it 
ending September 7tli were 
10.000 boxes. 
Ilic English homo make it is claimed is now 
coming in market, and Is competing strongly 
nittj Amcrlcan, and the consequence is prices 
do not improve. It must be remembered, how¬ 
ever, that American cheese has been shipped off 
close, while the stock on hand is of good quality, 
with no burthen of “tainted stuff" to dog tho 
markets and reduce prices. Cordcroy & Co., of 
Londou, in their circular August 26, say“ Buy¬ 
ers arc very cautious and particular, and the hot 
weather now prevailing only makes them moro 
so. A great deal of the English and Scotch 
cheese made in the early part of the season has 
become ill-conditioned very rapidly, and for 
tliis sort it |» exceedingly difficult to secure 
has always enjoyed a high reputation, and 
the same cheese maker, Mrs. Smith, lias 
had charge of the manufacturing depart¬ 
ment since the opening of the factory, in 
1805. The water that supplies the factory 
is cold and pure, and is in great abundance 
at all seasons of tho year. The farming 
lands in this section are of the beat char¬ 
acter, well watered, and affording sweet and 
nutritious pasturage. Them is a largo per¬ 
centage of old pastures in this section, and 
tlie milk delivered at the factory has always 
been esteoined of excellent quality. 
The Cheese “Factory Shute,” 
We believe, originated here, and lias been 
found to be a decided improvement in the 
construction of the manufacturing depart¬ 
ment of factories. In arranging lbr the 
slmte, the floor of the manufacturing room, 
at one end of the vats, is considerably lower 
than the part where the vats stand. Upon 
this lower floor aretho presses and thesinks, 
the latter running on rails. At tho end of 
each vat there is an iron gate, arranged for 
opening or closing a large, orifice in the vat, 
through which the curds are discharged into 
the sink. 
Under the old plan the curds, when ready 
to he drained, are dipped with pails into the 
sink, requiring considerable time and labor. 
With the shute the whole contents of a vat 
may he discharged into the sink in two min¬ 
utes, simply by attaching the conductor and 
opening the gate. The labor of dipping is 
not only avoided, but the operation for check- j 
ing acidity 
weather. If at any time the acid has boon 
carried too far, tire cooling process and ex¬ 
posure to t ho, atmosphere is continued fora 
longer time. In this way Air. Barnes says 
lie tempers the acid and corrects its injurious 
effects. Salt is added after the curds are 
well drained, and at a temperature of about 
85 n . The reason for sailing warm is that 
when the curds arc coarse, if they are cooled 
down low before salting, they M ill not join 
together so well as when the curds are salted 
warm. When the curds arc slow in devel¬ 
oping acid in the sink, and have cooled down 
to a low temperature, they are moistened 
with warm water t.o develop acidity; and, 
on the contrary, -when the acid has been 
carried too far, cold water is used to check 
the acidity and lessen its effects. Air. 11. pre¬ 
fers to cool the curds in the gink rather than 
in the vat, and he attributes the line flavor 
of his cheese, in a great measure, to expos¬ 
ing the curds for a long time to Hie atmos¬ 
phere while in the sink. 
In the treatment of floating curds lie says 
particular attention should be given in de¬ 
veloping th(> acid early, and in exposing the 
curds for a long time to the atmosphere as 
they are spread out in tbe sink. By having 
regard to these two points lie thinks a float¬ 
ing curd may he managed so as to make a 
saleable cheese, though of course inferior in 
flavor to that made from good millc. 
In summer the night's milk is cooled down 
so that it stands in the morning at CO to 02°. 
Bent’s agitator is kept moving in the milk 
during the night, ami, in addition, a stream 
ter and grasses of the county. The grass is 
very excellent and luxuriant, especially on 
the slate lands north of t lie Aloliawk. Water, 
too, is abundant and of good quality; but it 
must be observed that among the finest fac¬ 
tories, particular attention is given to clean¬ 
liness and the delivery of milk hi good con¬ 
dition, while, in manufacturing, the greatest 
care is taken to develop acidity properly in 
the curds, to expose them a sufHeient length 
of time to tho atmosphere* and to have those 
conveniences at hand, so that, all parts of the 
process shall not lie hurried. 
On the 3d of September, in company’with 
Secretary Weeks of the American Dairy¬ 
mens’ Association, and Dr. Wight of Oneida, 
we made a tour among some of the noted 
factories of Herkimer, north of the Mohawk, 
and a brief description, of our observations 
may be of interest. 
The Eatonvillc Union. 
The first factory visited was the Eaton- 
ville Union, situated nearly four miles north 
of Little F ills, in a fine grazing section. The 
building is a large three-story structure, 
erected in 1655 at a cost of some ten thou¬ 
sand dollars. The lower story is divided into 
manufacturing rooms, a curing room and 
apartments for tiie hands. The factory re¬ 
ceives the milk of some five hundred and 
eighty cows this season, but formerly took 
the milk of more thau a thousand. 
This factory has hardly acquired the repu¬ 
tation that was anticipated for it when first 
erected, for it was among the patrons here 
that some of thetiuest farm-dairies ever made 
in the country were found. During the first 
year’s operations there was some defect in 
the supply of water, which, together with 
defective management on the part of manu¬ 
facturers, gave 
CALF’S FEVER: 
(F e b r i a puerperdlis.) 
This dangerous and very acute disease, 
which attacks cows, young and old, after 
calving, the second or third, but seldom 
after the sixth day, is in most eases fatal, if 
assistance is not rendered quickly. The 
causes of this disease are as follows;—1. 
Great straining or hearing of the genitals of 
a calving com* ; 2. The taking cold of a 
mother-cow, by drinking cold water, re¬ 
maining in a cold stable, or standing still 
out of doors on a cold day; S. Over-feeding, 
Most frequently I have found over-feeding 
the cause of this fever. Too much food con- 
can be more perfectly regulated. 
Some here claimed that the exceedingly fine 
flavor and texture of cheese made at the 
Herkimer factories arc partly due to the 
shute, mid double sinksfbut however this may 
ho, it is evident the shute is a labor-saving 
improvement, and is worthy of adoption. 
Old manufacturers will readily understand 
the advantage of having two sinks and a 
shute at each vat, when two vats are to 
he attended to at nearly the same time. On 
the old plan, in such cases, the curds in one 
of the vats would lie very likely to be in¬ 
jured, while with the shute Lite difficulty is 
obviated. 
Another improvement claimed at this fnc- 
(ory is in the weighing can. This can has a 
concave bottom, Avilh discharge orifice in 
l he center, the milk passing by a conductor 
through the scales into the vats. 
The Fairfield Association factory receives 
the milk from seven hundred and fifteen 
cou's, making twenty-four cheeses a day. 
The cheeses are pressed in fourteen and one- 
half inch hoops, and weigh about fifty-eight 
pounds each. The number of pounds of 
milk received on tbe day of our visit M as 
12,500, and tbe largest receipts per day at 
any time during the season were 18,000 
pounds. Tiie cows in this section had not 
been turned into the after-feed—hence the 
shrinkage in tiie milk may he put at about 
one-third. 
Bent’s Agitator is used for stirring the 
milk at night, and water is 
it below 00°, as it is preferred that the milk 
be not kept loo cool. But if the night’s 
milk in the morning is too sweet, sour uhey 
is added at the same time that the rennet 
is applied. Sour whey is also employed in 
this M ay during spring and fall. 
Mr. Barnes thinks it of the utmost im¬ 
portance at large factories to have two sinks, 
so that the curds can he run out of the vats 
to cool at the proper time. In cutting the 
curds the perpendicular and horizontal gang 
of steel knives are used. The first cutting is 
lengtlrwise of the vat. The curds then re¬ 
main at rest for about ten minutes, when 
they are cut across and left to stand until 
the whey forms and the. curds subside. Then 
the horizontal knife is used, cutting the 
curds into blocks, and this completes the 
process of breaking. 
The manufacturer has had this factory in 
charge for four years, and during that time 
has maintained its high reputation as one of 
the best factories in the State for tbe manu¬ 
facture of a uniform, close, clean-flavored 
and high-priced cheese. The cheese here is 
of a light stran' color, the annotto being pre¬ 
pared at the factory, after the following 
formula:—For a barrel of the mixture suffi¬ 
cient potash is taken to make a lye tu T o- 
thirds as strong as for soap. Ten pounds of 
9al soda is added, and the ingredients dis¬ 
solved by pouring on boiling neater. Then, 
while the liquid is warm, twenty pounds of 
best annotto is added. A pint of the liquid 
is sufficient for four hundred pounds of milk. 
A\ r e shall speak hereafter of the North 
Fairfield, the Norway Association and Alid- 
dlcville factories, noted for their high-priced 
goods. 
ercise, if tor nothing more than the petting 
and the oats, which you must in no case for¬ 
get for the first six lessons at least. Avoid 
“ bitting rings ” and all sorts of “ tackling ” 
that is not actually necessary to getting tbe 
horse transformed into a peaceable, workable 
animal In nine cases out. of every ten, 
“bitting, 1 and all kindred processes do posi¬ 
tive harm, when practiced by any other than 
an experienced horseman. If you want 
your horses to carry high heads from habit, 
build your mangers high. 
If you wish to make them clever and do¬ 
cile, do it by kindness and not with the 
whip, while they are green at least. When 
once “ way wise ” and a disposition of nml- 
ishness shOM'S itself, the whip is a most ad¬ 
mirable instrument of reducing to submission 
and docility; but before that the whip con¬ 
fuses and friehtens, and, from that, enrages, 
but seldom does any good. Now bitch your 
horse to anything that it can draw easily, for 
at least one year. It will then get the no¬ 
tion that it can draw anything, and this 
notion, when once settled, will stick to it all 
its life-time. And so, on the other hand, it 
you hitch to anything that your colt cannot 
draw, the notion M ill soon obtain that if the 
load does not go the first time it will not go 
at all, and you get a balky horse. I think it 
is a general truth that a horse is made 
balky the first few months of its experience 
in the harness. 
What I have written, of course, applies to 
the common class of farmers who have not 
the experience to make a circus performer 
of their colts but who do, nevertheless, not 
want to pay twenty or thirty dollars for 
breaking them. When tbe obiect is to teach 
tbe horse “ tricks ” another method must be 
followed, which, however, is of no practical 
utility to the farmer, and hence is not worthy 
of a place in an agricultural journul. d. w. s. 
tiie calf’s fever is a disease of the nerves, I 
use directly at the beginning internal and 
external incentives. Internally I give one- 
half ounce of sulphur ether (naphtha vitrioli) 
in a decoction of flax seed and chamomile. 
This medecine is repeated, if after one or 
two hours no improvement has taken place. 
As there is great coldness and stiffness of 
the feet and back, it is nece&sary to apply 
powerful embrocation along the back, the 
feet and belly, with spirits of turpentine, two 
or three times a day. Altogether it is nec¬ 
essary that the whole body of the the animal 
be rubbed frequently with a M'isp of straw, 
in order to produce animation and u'armth. 
Frequent clysters support com t s greatly. Take 
tor that purpose one of a decoction of chamo¬ 
mile ; add each time a spoonful of salt and 
two to three ounces of clear linseed oil. It 
is necessary that tbe udder be milked out 
four or five times, in order to continue the 
segregation o‘ milk. In obstinate costive- 
ness one adds io the clysters each lime half 
a -wineglassful of spirits of turpentine. Also, 
internally, I added to the above mentioned 
medicines spirits of turpentine, and to each 
dose one-quarter of a pound of Glauber salts, 
which must first be dissolved in hot water 
or tea, as cold water M ill not dissolve it. 
With my treatment I have often cured 
cows suffering from the calf’s fever in two 
hours; sometimes in two days. When there 
is no milk at ail, there is little hope that the 
com' can he cured of this disease. Sometimes 
the factory a second rate 
reputation, which has not yet been n-holly 
overcome. 
A very superior cheese maker is uon r em¬ 
ployed at the factory, and the cheeses arc of 
good texture and well mado. The milk is 
set at 82 , and the highest heat during the 
process of “scalding” 9$°. During June, 
July and August the curds M’ere salted at 
the rate of three pounds salt to one hundred 
pounds curd; but tho quantity of salt for the 
fall make has been reduced to two and soven- 
tenths pounds. It has taken about ten 
pounds of milk to make one pound of cured 
cheese up to Sept 1st. The cheeses are of 
Cheddar style, pressed into fourteen and a 
half inch hoops, and weigh about sixty-two 
pounds eacli when ready lor market. One 
interesting feature at. this factory is the 
Manufacture or Whey Butter. 
Up to the 1st of August one thousand four 
hundred pounds have been made, and sold 
at prices ranging from thirty-two to thirty- 
eight cents per pound. It is of good color 
and flavor, and, when fresh, not readily to 
1. . .If.!*_* 1 Sr * * 
kept flowing be¬ 
tween the vats during the night in warm 
weather, which reduces the milk so that it 
has a temperature in the morning of about 
58'. Airs. Smith sets the milk at 82 3 to 84", 
and cooks at 98°, using two and seven-tenths 
pounds of salt to one hundred of curd. The 
principal features in manufacturing are to 
raise the heat 
very slowly, to develop the 
acid slightly, and then run the curds into 
the sinks, where they arc exposed to the air 
for a considerable time until properly ma¬ 
tured. It. is preferred that the curds be well 
cooled down before salt is applied. 
Sales had been made at this factory up to 
the 27th ol July and since August loth. 
White choose had been manufactured on a 
special order for this class of goods. The 
colored cheese on hand were meaty and of 
fair texture. 
Old Fairfield, 
This establishment ha9 for several years 
held its place among the noted factories of 
Herkimer. Extreme prices have often been 
paid for its goods, and its brand stands 
high in the English markets. It is a very 
large factory, located at Fairfield village, 
and receiving the milk of 1,050 cows. The 
dairies in this section are mostly large, some 
numbering over one hundred cows. About 
17,000 pounds of milk were being received 
The Country Cheese Market.—About 1,500 
boxes Farm Dairies were on delivery at the Lit¬ 
tle Falls market for the week ending September 
18th, and sales were made at prices ranging from 
14X to 15Vc., the latter prioe being paid for fancy 
farm dairies. Of this class, we believe the high¬ 
est sales made were for the farm dairy ol' Mr. P. 
Tl. Cable n of Little Fails. 
The usual number of dealers were In market, 
but only three “ gilt-edgod factories ” were sold, 
the top price for this style of goods being lotfc. 
We report Bales as follows :-Brockett’s Bridge, 
lfltfe.; Snell's Bush, lfi.Vc.; Hopson's Cold Creek, 
Old Fairfield, 16.3*0.; Danube Turnpike, 
IS.kfe.; Florida. 16kc.; Empire, 15.Kc,; Ford's 
Bush, 15Mc.; Bean's, 15k>e.; Chyle, 15&e.; Root. 
15&c.; Flat Creek, 15^0.: Fry's Bush, 15tfe.; 
Starkville, 15’%'c.; Nichols, 15Xc. Quite a num¬ 
ber of factories shipped lots to New York, to be 
For Bruises or Sores on a Horse.—Boil smart- 
weed in chamber lye; after boiling put in a lit¬ 
tle soft soap. Wash while warm, two or three 
times a day. If the woatber be cold, dry with a 
hot brick or cover with cloth. 
To Remove Chuff from Cattle's Eyes,— Isaac 
Fero, Beaver Dams, N. Y., burns and pulverizes 
Snail shells as fine as possible, and blows a por¬ 
tion of the powder through a goose quill on tho 
eye of the animal. In a short time, he says, the 
film will be removed, and the animal will see as 
clearly as ever. In a bad ease it should be ap¬ 
plied twice a day for a couple of days or more. 
Has never known It to fail. 
Slabbering Ilorse*. — Can any one tell me 
what causes, and what will cure, slabbering in 
horses?— e. 
