fWOOBE'S RURAL NEW-YORKER. 
493 
idaim Yni.'ibundrij. 
CANADIAN DAIRYMEN IN CONVENTION. 
The Annual Meeting of the Canadian 
Dairymen’s Association, at Ingersoll, Ont., 
in February, was largely attended, and 
much enthusiasm prevailed during the en¬ 
tire session, which occupied two days. This 
Association was organized July 31, 1807, and 
has been of very great service in promoting 
an improved system of dairy husbandry in 
the Dominion. 
The first cheese factory erected in Canada, 
we t hink, wasduiiug the year 1865, Harvey 
Farrington of Herkimer, X. V., having 
organized the associated system in Oxford 
Co., when he built the parent factory of the 
Dominion. The system has been popular 
ill Canada, and the spread of factories has 
been rapid. In 1870 there were seventy 
factories which reported operations to t he 
Association, and the officers state that the 
list was incomplete. We presume the 
number of factories now In Canada will not 
fall short of one hundred, and we estimate 
the quantity of oheese made annually in the 
Dominion, in factories and farm dairies, to 
be at least 15,000 000 of pounds. During our 
alteudanceat the recent Convention we had 
expected to get accurate statistics in regard 
to the quantity of cheese annually made in 
the Dominion, but were able only to obtain 
estimates. The Census reports, we under¬ 
stand, are now in course of publication, 
which will doubtless give valuable infor¬ 
mation concerning the dairy interest in 
Canada. 
At the opening of the Convention Mr. 
James Noxon, the President, gave a short 
address, congratulating members upon the 
marked suooess which bad attended the or¬ 
ganization from its inauguration to the 
present time, lie referred to the work of 
the Association in Inst ituting a Cheese Fair 
last autumn, which had called out a large 
show of cheese, aud which must serve to 
stimulate improved manufacture. Single 
premiums as high as $100 had been paid by 
the Association for the best cheese exhibit¬ 
ed at the Fuir. lie referred to the advan¬ 
tages to be derived from incorporating (ho 
Society, and thus obtaining aid from the 
government to carry forward the work 
which had been inaugurated. Subsequent¬ 
ly Mr. Ballanty.vk, and others, spoke in 
favor of incorporation, and a resolution was 
passed, askiug the Executive Committee to 
take stops to obtain this object. 
Mr. James Harris gave a very excellent 
and practical address upon the subjeotof 
tainted milk, which was followed by some 
sensible and pertinent remarks from Mr. 
II. Farrington, on cooling aud aeration of 
milk before delivery at the factory. 
Mr. RavmeR of Markham described brief¬ 
ly the efiects of exposing milk to the sun. 
In his experience, when the sun was allowed 
to shine upon milk in his vats, it had a bad 
effoot upon it. He advised that milk be 
kept out of the sun, not only on its way to 
the factory, but after it had arrived and 
was being manufactured into cheese. Mr. 
C’raio of Norwich, and Mr. Caswell of 
Ingersoll, choeso dealers, gave some very 
valuable information in regard to the En¬ 
glish market. Mr. Caswell, during the 
past season, had handled nearly three mil¬ 
lions of pounds, aud most of it had been 
sent abroad. Mr. S. A. Farrington of N. 
Y. made a very sensible address upon But¬ 
ter Making in connection with Cheese Dai¬ 
rying, and advocated this system to some 
extent. 
Mr. L. B. Arnold of N. Y. addressed the 
Convention upon the subject of Poison 
Cheese, using his extensive diagrams, show¬ 
ing microscopic view's of diseased milk and 
milk affected by fungi. 
The Annual Address was delivered by X. 
A. Willard, of the Rural New-Yorker. 
We bay© no space in t he present article to 
give a synopsis of the addresses or discus¬ 
sions, but shall refer to some new facts 
elicited, in a subsequent article. 
Tho officers elected for the year 1872, are 
as follows: Pres. — Thomas Ballantvnk, 
Stratford. • See.— J. H. Bell, Ingersoll. 
Trcns.—C. E. Chadwick, Ingersoll, and 20 
Vice-Presidents. 
There was great harmony and good feeling 
prevailing throughout the various sessions 
of the Convention, and the interest in the 
proceedings was kept up to the last. A vote 
of thanks was given to the retiring Presi¬ 
dent aud Secretary, aud Ingersoll was se¬ 
lected for the next Annual Convention, 
when an adjournment was taken aud the 
crowd separated, pronouncing this to have 
been one of the most valuable meetings ever 
held in Canada. 
k 
SALT FOR CHEESE. 
I have been in the dairy business for 
twenty 3 'ears, quite extensively; have al¬ 
ways endeavored to make the very best 
article that could be made, and have intend¬ 
ed to use any material to gain that point, 
without regard to cost. One very essential 
thing is salt, of which I speak now. 1 have 
concluded there is but one kind of salt that 
can be used and make the quality of butter 
and cheese of which I speak, and that Is the 
Ashton salt. 
I first used the common barrel salt for 
several years; I then used the Ashton for 
several years; and after they commenced 
manufacturing the Onondaga salt 1 was 
induced to use that, which I regret. 1 must 
say 1 made poorer cheese while T was using 
that salt than ever before. I used it most 
of three seasons. My cheese, after a certain 
age, would get off flavor. 1 became sat isfied, 
and came back to Ashton again, and my 
cheese was all right, flavor perfect, aud age 
does not seem to affect it. f have examined 
several dairies and some factories, aud find 
their cheese with the same fault, and all of 
them use t he Onondaga tine salt. 
I claim it is the use of this very salt that 
has caused the buyer aud consumer so much 
over caution on the flavor of cheese; they 
claim they' must have a cheese so mild that 
there is no flavor at all, merely tasteless. It 
has hurt the sale aud consumption of cheese 
extensively. How many factories there 
wore this last season that sold their Juno 
and July cheese from six to eight, ceuts a 
pound for the trilliug difference on salt, the 
farmer paying full price for making, and 
yet not receiving over two-thirds price for 
his cheese. 1 have conversed with a great 
many on this subject, aud the moat of them 
are against me. Mr. G. B. Weeks of Syrn- 
cuae, still advocates the Onondaga suit. 
Mr. Weeks says he has used the Onondaga 
salt ten years, with good results; he lias 
been making cheese in Herkimer county, 
where, lie lias sold bis cheese at from sixty 
t o ninety days of age, and has had no chance 
to know tho result of ago on cheese salted 
with Onondaga salt. I have had as nice 
Cheese as I ever saw, at sixty and ninety 
days, salted with that salt, and then they 
would soften, and, with good attention and 
cool weather, could be managed; but the 
flavor would be bud, aud grew worse with 
age, I have Wintered cheese nearly e\Vry 
winter, and all I have salted with Ashton 
salt came out in the spring al. right; those 
that I salted with Onondaga salt would 
have a bitter flavor, ami grow worse with 
age. 
I advise all patrons of factories to look 
to the kind of salt used in their cheese, 
and have no other than Ashton used, Try 
it for yourselves, and perhaps you may 
know as well as myself. I hope others will 
speak, through your paper, upon this sub¬ 
ject, E. G. .Toner. 
Onondaga Co., N. Y. 
POMOLOGICAL GOSSIP. 
’The Lieb Clierry.—A correspondent of 
the Gardener’s Monthlj' says:—“ This cher¬ 
ry was brought from Germany twenty 
years ago, and was planted on one of the 
highest points in Galena, 111., where this 
tree lias withstood extremely cold winters 
without injury, and has never failed to pro¬ 
duce an abundant crop of fruit, (except 
when the blossoms were destroyed by the 
late spring frosts.) The fruit is very large, 
of a crimson color, nearly sweet, while the 
flavor is not surpassed by that of any other 
cherry. It ripens within a few daj s of the 
Early Richmond, and the fruit has never 
failed to bring twenty-five cents per quart 
in the Galena market. It has been named 
and reoommended by the Jo Davies County 
Horticultural Society, also by Robson, 
Soulard. Kittoe and others.” 
The Best Pear to Eat.—Please ask your 
horticultural readers :—Which of all varie¬ 
ties of pears grown in this country is the 
best, the most enjoyable, when you set 
down with your best friend to eat it?—A 
Lover cup Good Things. 
We publish the above for the purpose of 
getting a vote from such of our readers as 
eat pears, and thus illustrate the fact that 
there is no standard of taste. 
“Vermont Greening” Apple.—In Ox¬ 
ford Co., Me., Hon Virgil D. Paris says 
there is an apple extensively grown under ! 
this name, which is a late fall aud early 
winter apple; some call it ” Fall Greening.” 
Will not some of the Maine Pomologists tell 
us what it really is ? 
iOoniBlic (f'conomir. 
RAG CARPETS. 
I have read inquiries for the manner of 
making, or striping, a rag carpet; have 
not seen them answered, 60 will give your 
readers a little of my past experience in the 
business. T say “past,” for my husband, 
though very indulgent, declares that if I 
ever make another piece of carpet he will 
apply for a divorce; but there is, as yet, no 
Injunction on my having the rags cut and 
put in a safe place from the moths, nor 
upon my imparting what knowledge 1 have 
gained, by yearn of experience, to new be¬ 
ginners, though if such as wish to know how 
could but take a seat by our fireside, we 
might have a chat that would be much more 
explicit and beneficial, for one might write | 
a chapter, or a volume, on the subject, and 
yet each one would have t o learn something 
from experience and their own good judg¬ 
ment as to how to arrange tho great variety 
of fabrics which are used in a rag carpet. 
If we could but select such mat erials only 
as would take the most desirable colors, it 
would be very easy to arrange them to suit 
our fancy. But this is not the object of 
carpet making. There arc in every house, 
closets, boxes, bags and bundles to clear 
up; old clothes, which are too much worn 
for any other purpose, that would hang in 
the garret, as food for mot hs. We often hear 
good housekeepers exclaim, “Oh! I should 
not know how to keep house if I did not 
make carpet to clear it out J” We can find 
nothing for carpeting which will wear as 
well in a farmer’s home, where dirt is 
brought iu from the farm so often, as well- 
made rag carpet ; for after a good dusting 
it is just as good as now. It is not made so 
much for the beauty as durability, yet wants 
colors that will not fade, and so arranged in 
weaving as 1 ogive ns good effect as possible. 
If one is making a long piece tho colors 
which you have the most of may be used iu 
the carpet for a largo room, leaving the 
rest to be arranged for smaller rooms; or 
if only for one room, then you must divide 
it up so as to have the color* go through the 
whole piece. We find it the best way, 
where we have good, honest weavers, to 
furnish them one and a-half pounds of rags 
to the yard, out, sewed aud reeled in skeins; 
ami, for about twenty-five cents a yard, 
they will do all the rest, aud send good car¬ 
pet, yard wide. I will give the stripe of 
one: —There are two fanoy stripes, with a 
wide stripe of black aud brown between 
black, one and a-half inches; dark brown 
same width; then one and a-half inches of 
black again; one thread of white, two of 
blue, three shade* of green, the darkest 
next the blue, which forms a stripe two 
inches wide: one thread of yellow; two of 
yellow aud black doubled aud twisted to¬ 
gether opeu-b3nded (the weavers will un¬ 
derstand the terms); oue thread of scarlet, 
which is the center of this stripe; next 
comes the yellow and black, twisted open- 
bandod, which turns the “wale," as the 
weavers say; then the thread of yellow, 
&c., back to the wide black and brown and 
black again. Next come two threads of 
dark purple, then thi’ee shades of red, 
which was dark aualine, all wool, reddish 
calico, and pale analine, on woolen rags; 
then two threads of twisted brown and 
white; three ol brown and two of white, 
alternate; this is the center of this stripe; 
then brown and white twisted the other 
way, and then the red and purple; then the 
wide black and brown. 
The warp is dark color, which is made by 
putting all the old dyes together after the 
rags are colored; five knots are used to the 
yard—not very coarse warp. 
Another, which will take in all shades of 
rags, is made in this way:—The main stripe 
is one and a-half inches black; the same 
width iu gray; tho same of black-green; 
three threads mudder red; three threads 
pink, colored in madder dye; three threads 
of blue, three dark green wolleus; three 
pale green; one yellow; two blue and wbito, 
twisted together, open-banded; three of 
black aud two of white, a thread of each 
alternate, which forms the center of tho 
stripe; then comes the blue and white, 
t wisted open -banded; then the yellow, 
green, etc., baok to the black stripe. This 
forms one fancy stripe. The other is, 
one thread of yellow, one of black, till 
you have three of each, alternate, for each 
side of the stripe; then a stripe four inches 
wide, which we call a chcne stripe, is made 
of odds and ends, which will not work well 
in any other stripe—such as old calico, cam¬ 
bric linings, some dark blue, bits of plaid, 
striped goods cut across the stripes, occa¬ 
sionally a piece of auy two colors twisted 
together—anything and everything put to¬ 
gether, in pieces from five inches to as many 
yards. This is a good stripe; the colors be¬ 
ing old, tried colors, will last as long as the 
carpet, will wear. 
Now, in regard to coloring: Wo often 
have recipes in the Rural New-Yorker, 
as well as other valuable papers, for colors 
which take readily, look very showy at first, 
but soon fade. I would advise carpet mak¬ 
ers to use fast colors—such as will not fado 
in tho light, wash out or wear off. A littlo 
bright red, or scarlet, will always remain, 
and give old carpet a cheerful look. Some 
even buy cheap red flannel, when their other 
colors are not very good. Madder and alum 
will give a durable pink on cotton; the same 
for red on woolen goods; or a brighter scar¬ 
let is made when solutiouof tin is used with 
madder. Analine and niewood will last 
some time on wool; but for cotton goods it 
is sure to fade. Annotto makes a bright 
orange, but will fade in the light. It is a 
poor color. Beech bark, with alum, makes 
a drab; hemlock or oak, a brown; or, a bet¬ 
ter way is to take cotton rags to the tanners, 
and they will give you a dark browu, much 
cheaper than we can do it. We often see 
recipes for coloring blue, yellow and green, 
on cotton, which are durable. The dye for 
blue may bn all put in a copper kettle, and 
the rags colored in leas t han an hour, when, 
if you follow some directions, color copper¬ 
as first-, then turn this to blue, it takes three 
hours, and you are not as sure of a good blue. 
Then, after coloring your yellow, the two 
dj'es may be used for green, adding a little 
more dyestuffs, as required, and you can 
make all shades of green at a (rilling cost. 
Preparing Rage for Catting.— Old 
clothes should be ripped, washed, and 
pinned on a line to dry, where tho wind will 
free them from dust, when they can be cut 
and turned back and forth, to save sewing; 
the strong edges where the seams come will 
hold together, even though the cloth is 
much worn, and makes better carpet than 
when cut off and sewed together; avoid 
sewing as much as possible, and the warp 
will wear much longer; wind in balls that 
which is not to be colored; reel t he Vest in 
skeins of one or two knots each. Now, 
there is oue thing more T would like to say 
to those who make a carpet occasionally; 
cut and sew a garment when it is worn out, 
and not leave them all to be cut just when 
wanted. We can't afford to make carpet 
if it is to wear on our health much. It is 
no mark of good economy to sit and cut rags 
day after day aud week after week, as many 
a woman who has tried it knows. 
One woman boasts when showing a new 
carpet:—“Why, 1 cut and prepared every 
bit of thationgpiccc myself iu four weeks." 
Yes, and has since paid to tHe doctors as 
touch as the whole is worth, and will carry 
a lame side and stomach and lungs, which 
rattle like corn husks, as many years, if she 
lives as long. In some cases, it is right to 
exert ourselves, almost to the utmost; for 
instance, where there is a large family to 
support and educate, with but slender 
means; or in case of sickness of its mem¬ 
bers, our task is long aud arduous. But 
here, we have a sustaining power to rely 
upon, whose strength is sufficient for all 
things, but in the other case, we have only 
our own—well, the boys say vim, though I 
don’t find it iu Webster, and it will not 
pay.— a. r. r. 
- 44-4 - 
ODDS AND ENDS. 
Knitting Needle-Case.—(See Figs. 1, 2, 
3 and 4, page 197. J This case is made of reed 
canvas, worked with colored wools, and 
lined with scarlet cashmere. Take a piece 
Of reed canvas 0 inches long and 8 inches 
wide, and work on it the design seen iu il¬ 
lustration Fig. 3, with red aud gray wool in 
6 shades, observing that the thick threads 
of the canvas should run across. Lino the 
work with muslin aud scarlet cashmere, agd 
bind it round with narrow scarlet ribbon, 
putting iu at the same time tho cads of 
double cashmere, 7 inches long and 2 inches 
wide, with a running finished with a cord 
and tassels. Then sew on to the lining a 
number of fittings of cardboard covered 
with cashmere, and each furnished with 
holes to receive the knitting needles ac¬ 
cording to illust ration Fig. 4. Sew on a loop 
aud button to close tho case as seen in illus¬ 
tration Fig. 2, where the ends are drawn up 
and the cords tied into a bow. 
Rice Pudding.—Boil one teacup of rice 
in a little water, until soft ; t hen add one 
quart of milk, one teacup of sugar, two or 
three eggs, one tablespoonful of butter, one 
cup of raisins aud a teaspoouful of salt. 
Bake and serve with cream aud sugar, or 
wine sauce. 1 wish some of your readers 
would give a good recipe for oocoanut pud¬ 
ding.—B. M. II., Painted Post, N. Y. 
I 
