•3 U LY 20 
iflOOBE'S 
IDEAL NEW-YORKER 
1 
aim 
% 
CHEESE SALES AND MARKET REPORTS. 
The Herkimer Co. Journal and Courier, 
in a recent issue, calls the CtiOfl Herald to 
account for the “pmbdrnf misrepresenta¬ 
tion ” on the part of the Ilcrald in its re¬ 
ports of the Little Falls Cheese Market. 
It says the Herald 44 has persistently and in¬ 
tentionally misrepresented our market, 
both ns to quantity of cheese sold hare and 
as to prices paid. In view of the past rela¬ 
tions of the Herald with the dairymen of 
this county, it seems incredible that its 
proprietors should not know how incorrect, 
valueless and wantonly injurious these re¬ 
ports are.” 
The Journal quotes from the market re¬ 
ports of the Herald, beginning in May, from 
week to week, down to its last report, in 
June, and comparing each with the fact s, in 
which it appears that the Herald puts the 
quantity much below the actual figures and 
the prices from one-quarter to three-quar¬ 
ters of a cent below the true sales. 
Of the several reports noted by the 
Journal we have space only for the follow¬ 
ing as a sample: 
“T'lie next week, May 117th, it (the Herald) 
said: 
‘ Offerings of farm dairies amounted to OtXl 
boxes, 5iiti ol" which were sold. There were some 
•Uhri boxes of factory offered and about J.oon 
sold, at prices ranging from li'M I Hie., the lat¬ 
ter being Ha* ruling priee.' 
Now, the facts were about 1,000 boxes of 
dairy cheese sold, and over J»,ikmi boxes, of 
factory, full 3,000 boxes of the latter being 
reported in our list of factories. Instead of 
‘prices ranging from .e.' not,a fac¬ 
tory sold at, less t ha>» 14c., and four sold at. 
ir.je. On June fid the Herald said, in sum¬ 
ming up, as follows: 
‘The ruling prices, however, were 1354o. and 
14c.’ 
The facts were that not a factory sold 
as low as IfiWTo., and but two (out of fifty- 
four) at 14c. "llow's that for ruling pi-ices? 
Nine lots sold for 14‘£0., seven at I4%0„ 
seventeen at 14 l tour at 14%C., and nine 
at 14:';,c. < )n dune ICtti it said : 
‘When our reporter left, lay.c, wus the highest 
offer, several lots going for lii'.jC. 1 Ins latter 
was probably the ruling price. 
The fact was that before the Herald re¬ 
porter need to have left twenty-tlvm: fac¬ 
tories had sold at lfi'ic., which was the 
ruling price of the day. Last week the 
Herald gave the impression that no cheese 
of any consequence was sold here. It said: 
•In the factory trade n perfect apathy was ap 
parent. Some buyers departed before the mar¬ 
ket, opened, saying they had no orders,and,con¬ 
sequently, wanted no cheese. Some cheese was 
sent forward on commission; much more re¬ 
mained III the hands id' the salesmen, and the re¬ 
mainder was sold at discouraging prices. We 
note sales at from 10" hie., with best figures at 
T”4o.‘ 
eminent, and give the imports of the first 
four months of the present year, 1872, as 
compared with those during the same period 
in 1871 and 1870. As American dairymen 
are interested in knowing how far F.ngland 
is supplied with the dairy products from 
other countries, we reduce the figures to 
our own standard weights and gold curren¬ 
cy, that they may be more readily compre¬ 
hended. 
During the first four mouths of 1872, or, 
up to May first, there were imported into 
England 18,300,744 pounds of cheese, the val¬ 
ue in gold being put at $l,titii,,w»i. Duiing 
the same period in 1871, the imports wore 
25,078,128pounds, valued at $3,330,025. Dur¬ 
ing the same t ime in 1870 the imports were 
15,400,810 pounds, valued at $2,342,235. 
Thus it appears that the imports of cheese 
into (ireat l?ritnin were about two millions 
of pounds more in 1870 than in 1872. for the 
first four months of the year, while in 1871 
t hey were nearly double what they were in 
1.S72, during the same time. But what will 
strike American dairymen rattier forcibly 
in these statistics, is that in 1872 the cheese 
cost the English only a trifle above 12 W 
cents per pound, while in 1871 their import¬ 
ed cheese cost a little over 13 cents per 
pound, and In 1870 over 15 cents per pound. 
Asa rule, so far us American cheese is 
concerned, the prices during the four 
months named arc generally higher than 
Tor any other season Of the year, and al¬ 
though the first four months in 1871 show 
that, the cheese imported into England cost 
a higher price than for the same time in 
1872, the low prices during the balance of 
the year 1871 would probably put the cost 
of cheese Imported into England consider¬ 
ably below the price named for the four 
months of the present, year. The English 
must regard their cheese trade this yeai as 
opening at the most favonibe rates, 1*} 
their own showing the cost has been only a 
trifle above a York shilling per pound, dur¬ 
ing a third of the year when the highest 
prices prevail. For llio rest of the year 
they can reasonably expect lower figures, 
so that 1872 promises to them a cheaper 
cheese than they have had for a long time. 
Whether American dairymen will be, so 
favorably impressed with the situation us 
this exhibit indicates is another question. 
But the fact, that England starts this year 
in her cheese trade with a balance of about, 
a half cent per pound in her favor over 1871. 
is significant, and may well set our dairy¬ 
men thinking. 
Comparing the, value of the cheese im¬ 
ported into England for the first four 
months of the years 1870, 1811 and 18,2, re¬ 
spectively, we find the drop in prices last, 
year was about two and one-half cents be¬ 
low 1870; and now this year we have a fur 
or casks according to quality. In this way 
the consumer goes into market with some 
assurance of obtaining what he is peeking. 
He is not so liable to t>e misled into pur¬ 
chasing an article which turns out inferior 
and unsatisfactory as with us. Wo need 
some plan by which the quality of butter 
may be graded, and each class sold on its 
own merits. 
-- 
The facts were t hat the transactions of 
the day were among the very largest of the 
season, our lister factories embracing near¬ 
ly C,000 boxes. The ‘ best figures ’ were not 
12Xc., but 12%c., received by several fac¬ 
tories.” 
The Little Fulls Cheese Market, on account 
of the large quantity of cheese offered, its 
excellent quality, and the high prices paid, 
has become the ruling market of America. 
Reports of its sales are looked for with in¬ 
terest, not only from all parts of tin* coun¬ 
try on tills side of the Atlantic, but, in Lon¬ 
don, Liverpool and Manchester on the other 
side. Many of the leading newspapers of 
America have special reporters on the 
ground, to make reports of the maiket. 
The leading New York city papers, the Al¬ 
bany and Rochester papers, the Chicago 
Tribune and tile Chicago Times are here 
represented. Doubtless, all of these papers 
get true reports of the market, and, theio- 
fore, dairymen at a distance from Central 
New York have the benefit of Little Falla 
prices in regulating their sales. But why 
the Herald should mislead the dairymen of 
Central New York in this manner we are at 
a loss to conjecture, without it bo to give 
prominence to the i tica market, and in¬ 
duce salesmen to come there instead iff Lit¬ 
tle Falls. Too great pains cannot be taken 
to have the market reports accurate and 
reliable; otherwise great injury is done to 
the farmers of the country in the sale of 
their products. Market reports should not 
be in the interest of the buyer or seller, but 
should stand in that neutral position, re¬ 
porting rigidly the facts. Cheese, it would 
seem, is quite low enough in price, without 
any effort on the part of the papers to e 
duce the rates. 
-- 
THE ENGLISH CHEESE TRADE. 
The London Milk Journal for -June gives 
some interesting statistics in regard to the 
i cheese and butter trade of Great Britain. 
These statistics are furnished by the Gov 
tlier decline of half a cent below 1871. The 
imports of Dutch cheese, it is true, are 
figured with American in the above esti¬ 
mates, but as prices on Dutch cheese have 
been remarkably uniform for the last, few 
years, the difference in rates during tin; 
seasons named may be credited, wo t hink, 
for the most part to the American product. 
As American Cheese is supposed to be im¬ 
proving in quality and in bundling capacity 
from year to year. It is not easy to reconcile 
the falling off of prices on American with¬ 
out a corresponding decline on the Dutch 
brands. But perhaps some of our commer¬ 
cial men can explain the anomaly. 
- 
DETERMINING THE CASEIN IN BUTTER. 
A correspondent asks how tlie casein in 
butter can be separated and its per cent, 
determined. We suppose the proper way 
for testing butter for casein would he to 
take a small sample of the butter, weigh it 
accurately, and put it into a flask. Then 
add ether to the butter contained in the 
flask and shako them together for some 
time. The butter is dissolved and the ca¬ 
sein remains. Butter which contains a 
large percentage of casein does not keep in 
good flavor for long periods. Butter should 
he freed from buttermilk, so far as possible, 
without doing injury to its grain, since it Is 
tho casein in the buttermilk that is liable, 
from its decomposition, to do injury to the 
flavor of tho butter. Washing the butter 
in clean, sweet water, we regard as the most 
effectual means of removing the buttermilk 
and casein; because when it is attempted 
to remove these by simply working the but¬ 
ter, there is always danger of carrying the 
process too far, or overworking, which 
spoils the texture of the butter by injuring 
its grain. 
The Irish have a good system at Cork, 
where all butter designed for the trade is 
inspected by experts who separate the sam¬ 
ples into different classes, branding the tubs 
PRESERVING MILK AND CREAM. 
B ether's method of preserving milk and 
cream is as Inflows:—“First the milk is 
scalded; then it is surcharged with carbonic 
acid by means of a force-pump and after¬ 
wards drawn off Into strong metal barrels. 
By the aid of a valve-oook attached to a 
pipe leading to the bottom, the exit of the 
liquid, as may be wanted, can he managed. 
The milk may be placed in t he barrels first, 
ami the gas forced in afterwards, and this 
doubtless is the most convenient plan to be 
adopted when milk is to be preserved under 
this method. 
Another method recommended is to 
sweeten t he milk by adding clarified sugar 
at the rate iff 1 ounces to the gallon of milk. 
Then to curdle the mass by means of ren¬ 
net and separate the solid from the liquid 
portion with a sieve. The whey is evapora¬ 
ted to dryness and. the residue mixed by 
the aid of heat and a little bicarbonate iff 
soda, U part to 2(1 parts residue,) with the 
curd previously washed and pressed. When 
the amalgamation is perfect, sufficient 
tragneanth is added to promote the solidifi¬ 
cation of the mass. These methods are in¬ 
ferior to Borden’s, when the milk is con¬ 
densed 44 in vacuo.” 
— --- 
DAIRY NOTES. 
Milking Cows up to Time of Calving. 
—A friend sends us a slip cut from some 
paper (we don't know what one) which con¬ 
tains the following;— 44 An intelligent cor¬ 
respondent expresses in the following para¬ 
graph a view which we have seen advanced 
by several good farmers:— 11 l am a decided 
advocate for milking cows up to calving; if 
the milk gets thick throw it away, hut milk 
the cow. Always give her to understand 
that, giving milk is her business, and keep 
her at it lat e and early. A cow that gives a 
moderate steady yield up to calving is far 
preferable to one that is very flush immedi¬ 
ately after calving and then dries up before 
six months have passed." 
A oration ol' Cream. Mr. Grken k in his 
paper upon the manufacture of butter in 
creameries, asks:— ‘‘Will any advocate of 
the theory that aerification of tho cream, 
while churning, is of no account, please ex¬ 
plain why it is when a churn is too full, and 
the dasher does not rise to the surface, it 
requires so much more time t o bring butt er 
tiniri when the dasher rises clear ol’ the 
cream? This fact seems to argue that the 
amount of air forced down through the 
cream performs a chemical office in tho oper¬ 
ation of no small importance.” 
with five or six times Us bulk of tepid water, 
and use a long-necked bottle in giving it to 
the calf. Two doses wrought a cure for me 
when a call' got. so weak it could not stand. 
—g. b. n. 
Will you allow a farmer’s daughter to 
give her cure for scour in calves. Take two 
quarts of milk from the cow; add one tea 
cup of boiled flaxseed; give this night and 
morning till the calf is better. Then let it 
run on the grass, giving it cold ski mined or 
thick milk; do not warm it, as this gives 
the scours. I give mine sweet milk till they 
are t hree weeks old, then cold skimmed 
milk right out of the springhouse. Feed 
them separate, so that one will not get more 
than another. A bout three quarts is plenty 
for each one. I never have a calf sick or die 
in the Winter. Wo turn them into the 
stock yard, turn them out to water, and put 
them back to a trough of boiled oats and 
bran.— Wild Irish Girl. 
Omv Giving Lumpy Milk.—What will 
cure my Cow, that gives lumpy milk out of 
her two hind tents?— 1 T.G. WILLIAMS. 
Feed the cow, with her grain or roots, a 
small piece of poke root ( l J hyldl dCC(l dcctiii- 
ill'ct) two or Hire© times n week, until her 
milk ceases to bo lumpy. See Rural New- 
Yorker, June 15, page. 390. 
Texas Cattle in Illinois.—It is assorted 
by a Central Illinoisan that it lias been sat¬ 
isfactorily demonstrated that Texan cattle 
cannot, be brought to Illinois, summered, 
wintered, and fattened, and made a profit¬ 
able business to the grazier. 
Scours in Calves. — Isaac Warner 
writes:—Take ox-eye daisy and make a tea 
or it; put it in new or sweet milk, and give 
the calf two or three times a day. This 
will cure the scours ill calves, lambs or pigs. 
It will also cure cold night sweats.” 
ghe gcrtljimira. 
NOTES FOR HERDSMEN. 
Weaning Calves.—A correspondent of 
the Maine Farmer says:— Calves which are 
t o he raised should be with the cow till they 
are about ft week old. If the cow's udder is 
caked or swollen, milk off a part so that the 
calf will give the udder a good bunting, 
wfllch will save the trouble of rubbing her 
bag down. Most stock raisers teach a calf 
to drink by putting their fingers in the 
Calf’s mouth and holding its head down to 
the trough. A calf after sucking from a 
cow, is very unwilling to put his head down 
to drink, and often very severely wounds 
tins lingers with its sharp teeth. 1 fix a rag 
around tho nose of a watering pot (an old 
coffee pot will answer the same purpose) 
so that it will lot out a small stream iff milk, 
place the rag in the calf’s mouth, cant the 
pot so that the milk will run, and the calf 
soon learns to draw upwards. Gently lower 
the pot to the floor, and after one or two 
trials, the calf will drink from a rag at¬ 
tached to the bottom of Its trough. 
SAVANNAH FOWLS DYING. 
Mv Brahma hens have been dying on my 
hands for two years past; and, as I cannot 
find here any cure, 1 write for information. 
Am obliged to keep them In a small yard, 
but they can run about and scratch, pick 
up table refuse, and have, daily, green stuff, 
grass, etc., ashes, good water and care. 
Eggs are plenty. Cotnba are red and fowls 
lively; but one by oue they droop and die. 
.Sometimes it, seems to bo gapes. They seem 
to be choked; open the mouth at every 
breath; squawk every few minutes; warts 
blind them; don’t eat and, of course, die. 
Sometimes they just droop away day by 
Q a y_no trouble in throat; crop full of 
watery substance and hot; head hot; comb 
black. Ill the first case 1 have tried tho 
feather and turpentine, but find no worms; 
in both cases have removed the scale on the 
tongue and given usual remedies for pip. 
Good, smart laying hens will suddenly 
sicken, and in ten to twenty days die, ap¬ 
parently from starvation. Please tell me 
through your paper what is the trouble and 
what to do.— “Dixie,” Savannah , Ga. 
Have any of our readers had similar ex¬ 
perience? and can they advise our corre- 
spondent? Wo cannot. 
---* 
Scour in Calves.—In reply to the in¬ 
quiry of M. A. HCTLL, 1 would say that I 
have effected a cure for the above disease, 
when nothing else would allay it, by admin¬ 
istering an “adult dose” of paregoric. If 
the first dose does not effect a cure, or re¬ 
lieve tho calf’s sufferings, give another in 
tho course of two hours. Mi x the paregoric 
POULTRY NOTES AND QUERIES. 
lied-Cap Fowls.—Can you tell me any¬ 
thing about a variety of fowls called *‘ Red¬ 
caps,” which I have heard mentioned. 
What are they V—E. M. P. 
We do not remember to have seen any 
fowls with this name, but they are described 
as “a kind iff Golden-Spangled Hamburgh, 
with the difference of being almost as large 
as a Dorking, and having tho rose comb 
most prodigiously dovclopod, that of the 
cock being often three indies across, and 
too heavy to stand upright.” They are not 
called beautiful fowls, but are suid to be 
enormous layers, and have a large, plump 
body. Wo do not know of any in this coun¬ 
try. They are to bo found in Yorkshire, 
England._ 
Chicken Cholera. — W. II. Fevor, 
Mechanicstown, Md., says the following 
remedy has proved of great service in his 
neighborhood : —“Two ounces alum, two 
ounces resin, two ounces copperas, two 
ounces lac sulphur, two ounces cayenne 
pepper; pulverize, then mix three table¬ 
spoonfuls iff the powder wit h one quart, corn 
meal, and dampen for use. This quantity is 
sufficient for twelve fowls, and may be used 
either as a preventive or cure. For the first 
it should be given once or twice a week.” 
