Bairn Sitsbandrg. 
NEW YORK DAIRYMEN, 
First Annual Convention of the Few York State 
Dairymen's Association and Board of Trade. 
The Convention of the New York State 
Dairymen'* Associntion at Little Falls, Juu. 
2d and 3d, was well attended, delegates be¬ 
ing present from other States and from 
Canada. The Convention assembled in the 
morning of the first day for preliminary 
business, and at half-past two o'clock 1\ M. 
the President, Mr. X. A. WiLLARD, gave 
the opening Address. After referring to 
the objects sought to be accomplished by 
the Association and those already obtained 
by similar organizations in this and other 
States, Mr. WiLLARt) combated the opin¬ 
ion, not unfrequently expressed, that the 
factory system bad been a damage to t he 
dairy business in old dairy districts. Our 
brief extract s are taken from the Address 
as printed In the Herkimer County Journal 
and Courier: 
The Factory System and Dairy Busi¬ 
ness.—He said: l know it is sometimes 
said that this factory system, and these 
dairv conventions have been an injury to 
the dairy business in old dairy districts. 
There are men who hold that were it not 
for the factory system and the spread of 
intelligence on this subject of cheese mak¬ 
ing. the business would have been confined 
to a few counties in this State and in Ohio, 
and dalry'ne-n here would have had things 
all their own way. There is nothing more 
illogical or illusory. Had it not been for the 
factory system and tin' spread of intelli¬ 
gence‘which Inis exerted such a power in 
the education of manufacturing, the dairy¬ 
men of the state would long since have been 
ruined, Contrast the general product of 
cheese to-day with what it was so late hack 
as 1800. In' 1850, you remember, Samuel 
Perry contracted the great hulk of cheese 
made in this county and other ports of the 
state at 10 cents per pound. Much of this 
cheese was so poor, so utterly worthlcas as an 
article of food, it had to be thrown into the 
docks. We had no name abroad, and our 
cheese In England was only considered fit for 
paupers or people of the lowost class. Even 
this class took it only as a necessity, and be¬ 
cause it could bo uad for a more trille. 
There were immense losses, every now and 
< I,..i, nmnmr nersonH wllo handled cheese. 
nriees under such a condition of things. I.t till, 1,833 lbs., which .cost me $31.54. Taking 
l a forced sale from beginning to end, and one-half of this, which I think is a fair esti- 
thc iav, of forced sales is that real values mate, would make Mo.77 as cost to fatten 
cannot bo realized. The remedy, it, is oh- these eight pigs, and leaving abalauce of 
vionN lies in additional curing houses at the $34,23. , , , , 
factory, so constructed t hat choose may be This calcination does wot. include the value 
held from time to time, a* desired. of whey, which was their chief drink since 
It is believed by many that the dairymen they were two months old, and closer, of 
of t he East are to get relief bv the abandon- svhich they had plenty—a small armful three 
ment uV dairving at the Wok, thereby re- times a day. These eight pip. must have 
ducinv the general make of cheese. Ido not weighed, allowing their usual increase, 
think v.-e can look for any permanent bene- lb*., t he cost of which would be but $„.~~pei 
ttt in this direction. T&ebusiness will be lOOlbpltvcweighttandallowtng20percent, 
developed from year to year in new locali- shrinkage, it would make $2.i8 per 100 lbs. 
ties, where lands are adapted to the dairy, dressed pork. 
You cannot convince the West that more These eight pig* weighed, when they were 
money is to be made in pork or grain raising eight weeks old, according to average, 250 
than, ui dairying, even at present prices, lbs., which makes a gain, during the next. ;>8 
because the facts are against any such a*- days, of 5G lbs ; nearly one pound per day. 
sumption- 1 doubt If the same increase can be made 
The cost of transportation eat s out the with the same feed, and under similar cir- 
pvoiit on grain raising at the West. The cumstances, on pigs that are matured, say 
Cheese maker* of Illinois are altogether bet- ten or twelve months old. On July I2tu I 
ter off this year than the grain raisers of weighed the other litter of pigs; they were 
that State, imd so of Wisconsin and other four mouths and two days old, excepting 
States. We are not over-producing in dairy one of the number, which was three weeks 
goods that is not the matter; but we lack older. Tlieir weight was 900 lbs. Average 
enterprise in opening iij> t he home markets weight 112j^. The last time this litter was 
and in supplying the kinds and qualities of weighed was May 14th, an interval of nearly 
cheese desired by our people. And then two months, nua for that time the increase 
again we persist in that, miserable st upidity was one pound per day. On July 23d their 
of forcing forward our good* v.'hen there is weight was 1,072 lbs. Average weight 134 lbs. 
most, risk in handling, and when they can- Gain in eleven days 176 lbs., or per day, for 
not be taken except at a heavy margin to each pig, two pounds. Which makes eight- 
cover prospective losses. The fact has be- ceil per cent, increase for the same time, 
come notorious that America furnishes no Qn August 8th their weight was 1,290 lbs.; 
old chi'-'. There is a demand for good old av ,rage weight 161 lbs.; gain in sixteen 
cheese, at high prices, but it cannot be had ,_iay* 214 lbs., or per day nearly 13}-$ lbs.; ago 
at any price." five months less two days. Soon after this 
The first paper laid before the Convention I sold these pigs for eight cents perdresBed 
was from the pen of Mr. Ah ham Dr even- 31,1 butchered the smallest two, 
DOEv of Montgomery Co., upon hours after feeding. Tlieir gross weight 
Pork Making.—Mr. Dievendorf thought was .311.1 lb*.; dressed weight, 64 lbs., or 18.8 
that, with proper management, pork can be cent-. 
produced cheaper than oil tier beef or mut- On September 8, I butchered two, three 
ton. That a given quantity of coni meal hours after feeding. Their gross weight was 
will produce in a well bred pig move pound* 400 lbs.; dressed weight, 375 lbs.; shrinkage, 
of pork than can be produced of any <»t her 75 )b*., or 18.85 per cent, 
kind of meat, because a pig can cat more, ()u Scpti j butchered t he third pair, 
digest more and assimilate more, over and twelve hours after feeding. Their gross 
above 1 he amount of food necessary to hub- weight won460lbs.; dressed weight , 375 lbs.; 
lain life, than any other domestic luiiumi. 75 ))>,. shrinkage, or 10.60 per cent. 
. oo/x-ptw. 
although III. I'r.'t'jl litta ftoTUi.Tlili.K todo will, ms| lw “; 1 L 4» pound., ami 
lr, as it auca on liberal and regular feeding. V Jl “ r f, „.m,,!,;,,., the 
As to breeds, he preferred a m oss betwwm nLfi SttirSut 
our common large hogs and some of the l?*«vrwoiAht of rhe eight pigs 
small breeds, won ns the Essex or Suffolk, LJESawSt 2ft iff 
as well adapted to pork making among dai- ^regsed wefciit 1 & lbs.; average dressed 
rsr^ 5535? 1A af n*; - 
then, among persons who handled cheese, 
On account of its inferior quality and the 
difficultv of keeping it. Do you suppose 
that without the llood of intelligence, that, 
ha* been poured In upon us. the cheese of 
to-day would have been any better than the 
cheese of 1359? Why, my friends, wc have 
revolutionized the feeling in England, and 
forced a nation to admit that American 
cheese is quite equal to the best English 
manufacture, while tho bulk of our ox- 
ports i.- regarded as superior to the bulk 
of Kugllsh make. The English people find 
It more and more difficult to compete with 
us in quality, and are now turning their 
attention to the factory system as a means 
of solving this difficulty. But by the better 
character of our cheese wo have created an 
immense home market,whichcoidd not have 
been secured on the old quality of cheese. 
Do you suppose the great bulk of Herki¬ 
mer comity cheese, as it, was made fifteen 
years ago—soft, slushy, liable to fall in pie¬ 
ces, easily tainted and not unfrequently 
alive with skippers, could make such a way 
in the home market as the “ fancy cheese ’ 
of to-day V Goukl you or 1 be induced to 
buy and cat freely a poor and imperfect 
cheese at any cost,'/ 1 No, no—the people 
want a good thing ometliing that is at¬ 
tractive in flavor, and which gives pleasure 
in the eating. 
Low Prices and Exports.—Referring 
to tlie exports of cheese and the cause of 
l,.u prices, lie said;—The exports of cheese 
during tln> past year have been the largest 
ever made. According to official returns of 
tho Custom House, we exported from Jan. 
1st t o Dec. 24. 1871,67,530,000 tbs., and for 
the same time in 1870, 01,451,500 lb*., show¬ 
ing an increase in 1871 over 1870 of 6,078,600 
pounds, iu 1870, we exported only 1,394,200 
pounds of butter; Last year, 1871, our ex¬ 
ports were 8,513,700 pounds, an increase for 
the past year of 6,125,505 pounds. 
You need not be told that the average 
price of cheese has been low. The fact, 
doubtless, has been forcibly impressed upon 
your minds at every sale of cheese during 
the past season, and' under the present sys¬ 
tem of marketing 1 can see no prospect of 
better prices in the future. There are sev¬ 
eral circmuHtauoeH that have conspired to 
bring about a weak state of the market, 
such as the general decline in the price of 
ail farm products, especially the low rates 
of bacon and pork; but the chief cause of 
low prices is the stupid manner in which 
our cheese is brought forward in hot weal her 
and forced upon the markets. 
There is scarcely a factory within my 
knowledge that is provided with room suf¬ 
ficient to keep the hot weather cheese. The 
factories push forward immense quantities 
of cheese in J illy and August, not only from 
tho fear that it will lose flavor at the fac¬ 
tory. but because there is no room to hold 
it. * The looal dealer who buys is in a hurry 
to he rid of it, for fear of losses in hot 
weather. Tho shipper is also afraid of it, 
for the same reason, and every one who 
handies cheese in hot weather is in hot haste 
to shift responsibility and risk upon some 
other shoulders than his own. 
I cannot see how it is possible to sustain 
stitut ion ami a quicker growth. It is put- 
t ing the great digestive powers of t he large 
breed in the body of a small, refined and 
quick fattening pig. lie thought the cheap¬ 
est way to winter a shout was in the pork 
barrel: lienee he would fatten pigs rather 
than old hogs. In proportion to the food 
consumed, young pigs grow much more rap¬ 
idly than older ones, and beside?, if they are 
grades of some of the small breeds, they will 
lie ready for market when four or five 
months‘old, and will always bring a fancy 
price. 
Ui* experiment* with a litter or 11 grade 
Suffolk pig*, born Feb. 20, ami another of 7, 
born March 10, 1870, was as follows; 
1. On April 16. 1 weighed both litters. 
The oldest. 8 week* old, weighed 357 lbs.; 
average weight, 32 lb*. The ot lu r litter, 5 
week* and 3 days old, weighed 126 lbs.; aver¬ 
age weight, I* lbs. 
2. On April 30, two week* later, f weighed 
both fitters again. The first litter of 11, 10 
weeks old, weighed 400 lbs.; average weight, 
44&lba.; gain in two weeks, 133 lb*.; aver¬ 
age gain, 12'- lbs. in 24 day*. A gain of 37 
per cent. The second litter, 7 weeks and 
3 days old, weighed 186 lbs.; average weight, 
27 lbs.; gain, 8., lbs. In 14 days, a little more 
than 46 per omit, increase. The total gain 
of both litters during the t ime was Iff! lbs.; 
weight, 169 lbs.; shrinkage, 32o lbs.; or 
19.3-10 per cent. 
Their average age was six months, and tho 
number of pounds of meal consumed was 
3,158 pounds, at an average cost of $1.53 per 
100 pounds, making $47.31, and deducting 
this from $108.40, the amount received, 
loaves a balance of 561.00. According to 
these figure* the cost of 100 pounds of pork, 
live weight, is ?2,80, and per 100lbs., dressed 
weight, $3.49. Both litters consumed 863.08 
worth of meal and made $158.40 worth of 
pork, leaving a balance of #95-32* r|U3 l do 
not consider the net profit, yet 1 think it is 
not far from it. Although 1 have not com¬ 
puted first, cost, of pigs, value of whey and 
clover, fuel and labor expenses, for the rea¬ 
son that I never expected that these exper¬ 
iments should e^er be given to the public, 
or 1 should have made them more thorough 
and exact ; and the only objeot I had iu view 
was to satisfy myself on a few points, and 
the chief one of these was, whether aspring 
pig could be a* profitably fattened a* a hog 
12 or 15 months old. I do not assume that 
3,158 pounds of corn meal, well cooked as 
this was, did make 1,686 pounds of pork, live 
weight—that is, 1 pound of pork from 1 8-10 
lbs. of meal, since 20 lbs. of pork to 100 lbs. of 
raw meal is considered a fair increase, and if 
iUte §outtrg-fant. 
HENS AND HENNERY. 
Last year we built a new hennery. When 
the carpenter had finished it he declared, by 
way of self praise, that it wa* the finest one 
in the county. It had windows and doors, 
and a staircase leading up into the laying 
parlor, a* nice a* a lady’s chamber. After 
some trouble, the hens were decoyed into 
their new home; but it was found as cold 
weather approached, that they did not lay 
a* well a* in t heir old home. We have been 
at work to make it warm; it is banked and 
battened, and aft er the floors are well clean¬ 
ed, they will be littered with hay, 
Holes will be cut through leading into the 
stables and hog-pens. Here opportunity 
will be had for the hens to scratch and pick 
up waste grai n. The hog troughs will afford 
a daily supply of fresh sour milk. The 
feathered beauties will crow and cackle over 
this, and every day a few fresh eggs will be 
gathered into the pantry. Last winter it 
wa* a new house, with graveled walks, mixed 
with ice and enow, to sci’atch in. 
It is folly to shut hens out of the stables 
and barn-yard. Nov. 15th all the hens were 
gold, except some of the Gnest-looking and 
best layers, together with some old hens 
having late broods of chickens. These will 
be sold when tho ohlokens are full grown. 
They will bo ready, and add to the fine 
flavor that bangs about the kitchen oven 
during the winter. 
It is generally known that meat fed with 
grain to hens, especially in winter, will 
produce an increase in eggs. Tho scraps, 
rinds and gristles used in soap making form 
a very profitable food for lions. Now that 
soap is so cheap and eggs nearly always high 
priced, it is surprising that the complaining 
housewife, who chafes under the drudgery 
of soap making and ot her labors, will hoard 
the greasy muss, that so often becomes a 
prey to mice, mold and rust—a disgrace to 
pantry, store-room and cellar. Feed the 
scraps to the liens, and they will lay enough 
more eggs to buy the soap. L. h. o. 
----- 
POULTRY NOTES AND QUERIES. 
Brown Tinge not u Bleminh to Dark 
Brahmas.—1 would say to D. C. R., in Ru¬ 
ral New-Yorker of Dec. 2, that tho brown 
tinge on the Dark Brahma cock's wing is 
not a blemish or disqualification, unless 
there i* very much of it—the less the better 
for exhibition birds. W right, our standard 
authority in Brahmas, says that “ brown on 
the wing of the cock is necessary where you 
want to breed dark pullets,” and I cau in¬ 
dorse that. Brown patches, or blotches, 
anywhere on the plumage of tho pullet, is 
very undesirable. 
Charcoal, powdered fine and mixed in 
soft food, 1 have used for years with my 
poultry, and am satisfied with my suc- 
cess.—Wsr. 11. Doel, Toronto , Canada . 
Will it Pay to Keep Fancy Fowls ? 
_Yes, it will, or if a person has an eye for 
i beauty, and will consider the pleasure of 
of ot litters during tli« t-lnie wa« lftl ; well cooked will do one-third better, but beauty, and ww ™ „ 
the amount of food consumed during the that wliey and clover were important agents looking at a fine lot of pure-bred fcwUu 
same time was 300 lb*, of corn meal, which in producing this growth, a recompense for ln.s labor, it will pay. 
cost me $5.27, making the cost of one pound Quite an animated discussion followed i n April, 1868, I commenced, as follows: 
% mea 5 r Bm lb iu this paper, in which the question of whey as Coops, fencing, etc., $99.06; eggs for setting, 
-oil teed tor hogs was very thoroughly *33,87; hen* for setting, JU37; feecMrom 
tmt tI'l ioilk. but no icry largo quantity, the handled. Mr. Cole, from Michigan, stated April, 1868, to Jam, 18/2, 8245.39. total ex 
value of which I do not compute. that he had kept a large number of hogs the pens a, $387,79. Hens -old, $204,38 , egg* 
3, On May 14. two week* lut or, the first summer upon whey alone and that the sold, $201.03; total receipts, $405,41-making 
K ^ L S8? in two animal# fattened rapidly and appeared to be * profit above all expense of $£62. Fowls 
week*, 1001b.. Average gain, 9 lbs., against in perfect health. Mr. Farrington of Cana- 0 n hand, four Buff Coe bin*; fifteen Hou 
12!. two week* previous, or an increase of da had also been successful in fattening hogs dans: forty-three Light Brahmas total, 
20 per cent, against 30 per cent, tho two whey He said the whey contained sixty-two. The market value of said fowls 
552?.ifSX. %&£?&£$%% * or -any aU tj» alWen o, ib. -UkJbJ won.d amount to 
lbs. Average weight, 36 lbs. Gain in two was richer iu nitrogenous elements than value as to pure blood and be 
weeks, 68 lbs. Average gain, 10 lb*., against watt generally attributed to it. Hogs that be estimated. I am satisfied witn 
8 !lb*., or of 36 per cent, against 46 per bad attained their growth could bo kept vestment. — R- H- U., 1 armoulh-rort, 
c ?’i r ' , l t l1 v,V V ° V i':^ k A PreVi0 -’!^ t io'VViw upon whey, but pigs could not thrive upon Mass. _ 
two weeks previous, B tfh«f amount fed was it as a sole feed. S. B. Arnold of Tompkins Early chickens.-C. H. P„ Elyria, O.- 
100 Ibh. corn meal and 150 lbs. barley meal. Co., said he had made numerous exatmna- There is uo danger of your losing your early 
Cost, $4.39, making the cost of pork 2.6 cents t ions of whey fed hog* after they had been . keep th) > m iu u warm coop on 
SSunSd’^SViufS'pi SSLTSl ;u,d !" be ,mmi .» ~*b»-Mob sbomd 
lb*, the two weeks previous. At this time the animals more oi less dtse . he ™rvered with good, dry sand, coal or wood 
J made a division by throwing out the two 
finest of tho 11 to winter over, and giving 
the smallest to the other litter of 7, making 
both equal in number*. On June 4, three 
weeks later, 1 weighed the oldest eight. 
Their ago was 15 weeks, and weighed 600 
ll>*.; average weight, 75 lbs. Gain, 175 lb*.; 
average gain, 22 lbs. in 21 days. 
On June 11, 1 weighed the same litter; age 
16 weeks and weight 684 lbs.; n verage weight, 
85'<j lbs. Gain in one week. 81 lbs., and av¬ 
erage gain, lu! i lbs., or Ik, lbs. per day, and 
during the last four weeks they increased 
260 lbs., or an average of a little more than 
one pound per day for each pig from the 
time they were 12 weeks until they were 16 
weeks old. 
llow to Make Butter Come Easy.— 
J will give a recipe—according to my ex¬ 
perience—which will obviate that difficulty, 
viz;—Take a pail two-thirds full of luke¬ 
warm water; add about two tabluspoonfuls 
salt; two quarts or more wheat shorts; give 
this to the cow once or twice per day; fid- 
low this course, and I think the difficulty' 
will tie remedied. I noticed in your last 
number a correspondent recommends an- 
notto as coloring matter for butter. Now, 
1 claim that the orange carrot, grated, 
weeks old. 4 _ mixed with new milk, strained aud added 
Two days after thi* I sold these eight pigs - 0 tkc cream j us fc before churning, is far 
lor $50. The amount consumed up to this . , ‘. ... „ «„ V nr 
this time bv both litters was 1,683 lbs. of superior and gives it a much bettei flavor. 
corn meal aiid 150 lbs. of barley meal, or in Please try it and send the results.— Maklo> . 
In April, 1868, I commenced, as follows: 
Coops, fencing, etc., $99.66; eggs for setting, 
*33,37 ; hen* for setting, $9.37; feed from 
April. 1868, to Jan., 1872, $245.39; total ex¬ 
pense, $387,79. Hens sold, 8204,38 ; eggs 
sold, $201.03; total receipts, $405,41—making 
a profit above all expense of $17,62. Fowls 
on hand, four Buff Cochins; fifteen Ilou- 
dans : forty-three Light Brahmas—total, 
sixty-two. The market value of said fowls 
would amount to at least fifty dollars. 1 he 
value as to pure blood and beauty cannot 
be estimated. I am satisfied with the in¬ 
vestment. - R- H. H„ Varmoulh-Port. 
Mass. _ 
Early Chickens.—C. H. P., Elyria. O.— 
There is uo danger of your losing your early 
chicks, if you keep them iu a warm coop on 
the ground, on earthen floor, which should 
be covered with good, dry sand, coal or wood 
ashes. Feed chopped eggs, bread and milk, 
bread and ale, meat chopped fine, bread 
crumbs and cooked Ind ian meal. Feed often 
—especially early iu the morning—and keep 
the coops well covered at night with old car¬ 
pets or sacking, that will keep the waiinth 
within the coop. 
To Prevent Roup in Fowls.—Let those 
who have fowls sick with roup try as a pre¬ 
ventive, dosing them with fresh dirt and 
green grass; and as a cure, two or three 
spoonfuls, at different times, of Carolina tar. 
Golden Hamburg*.—W. R. H-. youare 
right. Bv referring to the Standard of 
Excellence,” the tails of Golden Hamburgs 
should be black. 
