AlJt*, 3 
MOOBE’S RU 
NEW-YQB 
gainr gitsfamdrg. 
AN OUTLET FOR FOR WESTERN CHEESE. 
The Western Farmer, referring to the 
proposed action of the Wisconsin Dairy¬ 
men's Association in regard to sending 
cheese direct*to England, quotes from the 
Lake Mills (Wis.) Union, in which the move¬ 
ment is strongly advocated. According to 
the Union, Wisconsin people are making 
more cheese than ever and without an ade¬ 
quate provision for a corresponding outlet. 
It says:—“We must find some market that 
will take our cheese, and that, too. in quan¬ 
tities great or small. Chicago or Milwaukee 
cannot do it. The burden is too large, 
simply for the reason that dealers in those 
cities have no commercial relations with 
great foreign markets. The wheat, flour, 
pork or lard merchants of the West are 
equal to the occasion, mid years ago learned 
the important lesson that if they wished to 
handle these products they must provide 
an outlet for all that came, and open com¬ 
mercial relations with every available mar¬ 
ket throughout the world. Matters seem to 
have arrived at that state when the dairy¬ 
men of Wisconsin must look out for them¬ 
selves and endeavor to accomplish by their 
own enterprise and energy the result of a 
more substantial, reliable and remunerative 
cheese market. We believe the shipment 
of cheese from Wisconsin direct to London 
to be highly feasible, and, providing our 
dairymen will make the right kind of 
cheese, we see no reason why it will not 
prove profitable. One good effect it will 
certainly have, viz: — that Of relieving, to a 
certain extent, the pressure on the home 
market.” 
We do not think this sound advice, Wis¬ 
consin and Northern Illinois should rather 
seek to open up new home markets at the 
West and Southwest, than look to a foreign 
market for an outlet for their cheese. The 
cost of transporting cheese from Wisconsin 
to the seaboard is it serious objection to a 
foreign trade, and in addition, the length of 
time the cheese is in transit by rail increas¬ 
es the buzzard, since in hot weather there 
is liability of overheating the goods and in¬ 
juring flavor, while in cold weather there is 
danger from freezing. New York and 
other Eastern States can supply all the 
cheese needed in European markets, or, at 
least, all that can bo profitably disposed of. 
Then again, more or less New York cheese, 
every year, is shipped West. It. would, 
therefore, bo poor economy to pay to the 
railroads in freight what would help make 
up a decent profit to the producer if the 
cheese was supplied near home. The dai ry 
men and cheese dealers of America are 
greatly in fault in neglecting home wants 
and home trade while seeking an outlet for 
their goods in Europe;. We think it would 
pay Wisconsin dairymen to organize and 
raise a fund sufficient to employ a good bus¬ 
iness agent, who should bo kept traveling 
and taking orders for cheese in all the lead¬ 
ing cities and villages of the West or South¬ 
west, Such an organization of the factories 
in all the dairy States could be made a suc¬ 
cess. 
The time has come when dairymen must 
take this matter in their own hands, in the 
same way that all our city wholesale mer¬ 
chants do. They send out their agents and 
runners, and In this way sales are effected 
and profits realized. It is our home mar¬ 
kets which should be supplied, and our 
home trade which ehould be developed. 
Half the villages of the States are unpro¬ 
vided with cheese, and no effort is made to 
introduce it by homo dealers. At the East 
they prefer to get the goods off their hands 
as quickly as possible by shipping abroad, 
and realizing their commissions or profits 
on sales. The consequence is that goods 
often go below their value from uu over- 
supply or glut of the foreign trade, espe¬ 
cially during Summer. In England, the 
whole country is mapped out, and every 
village ami hamlet has its large or small 
cheese stores. The largo dealers and brok¬ 
ers in the cities have their regular line of 
customers from the country, and thus the 
cheese is kept moving. 
In the United States there are a large 
number of towns and villages where it is 
extremely difficult to get a pound of good 
cheese from one end of the year to the 
other. The grocers do not get in the way 
of handling this class of goods, and most of 
them do not know where a first-rate article 
can be obtained, and so there is no induce¬ 
ment or effort to establish a trade. Now if 
the factories would send out a good busi¬ 
ness agent to look through the various vil¬ 
lages of the country and induce persons to i 
take orders, even if they started with small i 
quantities, a large home trade would soon 1 
grow up, consuming our whole product, i 
thereby benefiting the people at large and i 
making it profitable to tlie producers. Sur- i 
prising as it may seem, yet it is neverthe- i 
less the fact at Little Falls, the largest 1 
country cheese market in America, it is 1 
very difficult to get good cheese at any of < 
the stores of the place. The reason is that 1 
all the good cheese is shipped abroad and < 
such cheese as are imperfect or defective in 
texture or flavor and will not do to be l 
shipped, ate thrust upon the local trade, 
and thus those who desire a first-class arti¬ 
cle are forced to go to the factories or en¬ 
gage a cheese from the farm dairies. Hence 
consumption at home is not promoted. 
The complaint of people who travel much 
is that in country towns they cannot find 1 
good cheese, and often none at all. Wo are 
persuaded that the relief which dairymen 
are seeking in an outlet for their goods, 
must come from promoting home consump¬ 
tion. And the factories must take the 
matter in hand, and work up markets for 
their goods precisely like other corpora¬ 
tions or business firms. Tt will not. do to 
depend upon a few produce dealers in New 
York, t’hicugo, Milwaukee and other cities. 
Let a half dozen or more factories unite 
and pay the expenses of an agent who will 
hulk to their interests in opening new mar¬ 
kets and in making such sales as shall he 
satisfactory at homo and not become de¬ 
pendent upon a foreign market. 
We are told that a large trade in cheese 
Could lie inaugurated with China if our 
commercial men would turn their attention 
in that direction. If there be an opening 
there, it would he worth while for some of 
our leading cheese merchants to make 
themselves acquainted with the prospects 
of such a trade. 
--- 
DISEASED MILK. 
The question of diseased milk is of very 
great importance, whether considered in a 
sanitary point, of view, nr in respect to the 
influence which such milk has in injuring 
the quality and flavor of the products man¬ 
ufactured from it. Dairymen, generally, 
we think, are not fully aware of the harm 
which is likely to follow from using the 
milk of diseased or unhealthy cows. 
Ina recent number of the British Medi¬ 
cal Journal an account is given of an infant 
affected with a bad eruption, which made 
its appearance on his face, body and ex¬ 
tremities in large, circular patches of a 
bright rose color; his hands, feet, face and 
abdomen swelled, and altogether ho had 
the appearance of one poisoned by mussels 
or other fish. The eruption afterward ex¬ 
tended to his scalp and became almost livid, 
lasting several days. Now in this case, it 
was stat ed, the infant had been brought up 
principally on cow’s milk and the nurse¬ 
maid had always been sent to see the milk 
drawn, and always from the same cow. The 
physician, puzzled to account for the dis- 
•oase, went to the cow-barn and found that 
the cow although in every other respect a 
fine animal enough—was suffering most un¬ 
mistakably from the foot-and-mouth dis¬ 
ease. Another child of the same age, fed 
with the same milk, had also suffered from 
a pustular eruption on the head and face. 
The milkman took the matter very coolly, 
informing the physician that the disease 
was largely prevailing in other cow barns, 
and tlie Journal calls attention to the fact 
and says it is quite time that these places 
are officially inspected and milkmen pro¬ 
hibited from selling the milk of diseased 
cows. 
Mr. J. Mexler of Waddings Veen, South 
Holland, In a communication to the I,on- 
don Milk Journal gives an account of the 
spoiling of a vat of milk (the day’s yield 
from eighty cows) simply on account of 
mingling with it the milk of one cow. The 
milk would not coagulate properly and com¬ 
menced emitting a very noxious smell, and 
for fear of spoiling the good milk standing 
near in the other vats the chute was opened 
and the whole contents of vat discharged 
into the ditch. Tu this case, the milk of 
tho eighty cows came from one patron and 
was put into a vat by itself, so that the 
cause of tlie trouble was easily traced in the 
dairy to the particular cow. Numerous 
cases similar to the above could be given 
showing the, bad influence of diseased milk, 
and wc are convinced the trouble is much 
i more, frequent than is commonly supposed. 
Dairymen who liavo “ foot-rot ” prevailing 
’ in their herds, or who have ailing cows, not 
• unfrequently mingle the bad and good milk 
■ of the herd together without thinking that 
any harm is to come from it. At the fac¬ 
tories it is often quite difficult to trace bad 
milk to its source, because the milk of a 
neighborhood or of several patrons being " 
massed together, and there being such a 
great variety of causes likely to affect it 
Injuriously, it is not easy to trace existing 
troubles to the true cause. So with sick- j 
ness and disease, the cause is not unfre- l 
quently attributed to the wrong source, and I 
the fact that, milk is generally considered 
oilO of the most healthy articles of food is . 
very likely to lead one t<> pass over any in- ] 
lluence that might come from it, when pos- J 
sibly the trouble originated, therefrom. 
We are now in the midst of hot weather, 
when diseased milk, from Us rapid decom¬ 
position, accumulates its power* wonder- 1 
fully, for doing harm. Dairymen, there¬ 
fore, cannot be too careful in keeping bud 
or diseased milk from the good, and on no 
account to allow such diseased milk to go to ' 
the factory or into consumption. The milk 1 
from a bruised udder often works great ( 
mischief when careless or thoughtless milk¬ 
ers dump it into the can along with that 
which is good. Home people wonder at the 
difficulties of cheese making, and think that 
experienced cheese makers should be able 
to overcome all troubles in the handling of 
milk; but. if we could know of all the bad 
milk received at the factory—bad milk re¬ 
sulting from diseased cows, from bruised 
and broken udders, from sore leafs, from 
cows suffering with “foul in the foot," 
or from sores and ulcers on various parts 
of the body—we should then begin to real¬ 
ize how difficult it is to manufacture a uni¬ 
form “ fancy " product from milk which is 
often poisoned, more or less, in this manner. 
-- 
KEEPING BUTTER FOR LONG PERIODS. 
In last year’s Rural, New-Yorker— 
Sept. 30th— we gave an Illust ration of a new 
method of packing butter to keep for long 
periods. It is the invention of < ’haui.es II. 
White of White's Station, Michigan, and 
consists in putting the butter in a sack fitted 
to a peculiarly shaped tub and so arranged 
that when the packing is completed and the 
tub turned go as to rest on the large end 
the butter will drop down an inch or so, 
leaving a clear space between the tub and 
butter. Strong brine is now poured through 
u hole in the small end of the tub, to till 
this space completely. The brine floats 
the butter and wholly surrounds it, exclud¬ 
ing the air. The orifice is then closed up 
and the butter set away in a cool place. The 
invention seemed tons to have very great 
merit,, and we determined to test it practi¬ 
cally. Mr. White, therefore, in September 
last, furnished us a tub of butter, which 
arrived during very hot weather, which we 
considered favorable for a t horough test, 
especially as it had stood in the express 
office a couple of days, exposed to the sun 
before wo were notified of its arrival. The 
tub was then taken and get aside in the 
cellar, where it remained unt il July 1.1th, 
1872, when it was opened. The most, of the 
brine had evaporated, but we found the 
butter sound and apparently in as good 
order as when first packed -ten months and 
o-half previous. 
From this test we are inclined to think 
that with proper attention from time to 
time In supplying brine as it evaporates, 
butter may be kept two years or more in 
good order by this method. If all tub but¬ 
ter sent to market were put up in this way, 
1 tho risk of handling would be vastly less¬ 
ened; and for family use, when tho butter 
‘ is not. needed for immediate consumption, 
1 the plan of packing is to be highly recom¬ 
mended. 
Another important feature in these pack¬ 
ages is that the butter may be lifted by the 
1 sack entirely out of the tub, the end of the 
sack t-urneil down and tho butter out in 
desirable shape for tho table. Tho cutting 
^ of butttev being taken off as desired, the 
^ sack with that which remains is lifted back 
' into the tub and thus treated alternately 
until the whole is consumed. In the old 
* way of packing it is quite difficult to out the 
’ but ter from tlie tub in good shape for the 
* table. Tt is not unfrequently in ragged and 
* unsightly lumps, but with the White pack- 
^ age the cuttings may be made very neat arul 
1 shapely. 
lie Doiis cmtait. 
Dairy Fhooitcts versus Beef for 
Food.— Mr. X. A. Willard, in his address 
before the annual meeting of the Vermont 
Dairymen's Association, argued in favor of 
the superior economy of cheese and milk 
fur food, as compared with beef. A good 
cow in twelve years would produce 4,500 
pounds of cheese, while three good steers, 
four years old, would not usually give more 
than one thousand pounds of beef each. 
HORSE DISTEMPER. 
I wish to get a little information with re¬ 
gard to a horse's diet that has a bad cough. 
I have a good work-horse that coughs very 
bad and runs at the nose; he coughs when 
he is feeding and when lie is on the road, 
both. I want to know if his feed should 
be wet or not? I have fed him wet hay, 
and cut hay with oats wet; also ground 
feed wet. I have given him Condition 
Powders, but to no good purpose.—J. V. 
T., Sharon, Mercer Co., Pa. 
We suspect your horse has distemper. 
Whether he has or not., if he has a cough 
the hay should bo wet, if hay Is fed. Roots 
would bo better. Corn meal 1s healing, and 
bran mush and oat-meal is better. The fol¬ 
lowing oil the treatment of horse distemper 
by Prof. Detmkr, a Western veterinary 
surgeon, may prove serviceable to you and 
others: 
“ Tho treatment of a common case of dis¬ 
temper is very simple, and requires internal 
medicines only, when the fever is high, tho 
mucous membrane much reddened and tho 
respiration difficult. In all other cases, 
but especially as soon as the cough has be¬ 
come loose and easy, the discharge from tlie 
nostrils thick, and the abscesses have been 
opened, a merely hygienic and dietetical 
treatment is quite sufficient. Respecting 
these, we have to avoid any exposure of the 
patient, to wet and cold, have to keep, as 
much as possible, a uniform temperature in 
the st able and to give easily digestible food, 
such as bran mashes, malt, boiled oats, car¬ 
rots, and, if it can be had, young grass and 
other green provender. 
“ If there is considerable swelling beneath 
t! e jaw or in the throat, the horse should 
UOV be allowed to eat from the ground— 
const- nently lie should not be kept in the 
pasture— for that most likely will increase 
the swelling. Food and water— tho latter 
in the cold season a little warmed—must be 
put into the manger, within easy reach of 
t he animal. The application of a good fly 
blister on tho swelling beneath the jaw, 
that is, between tho two branches of the 
lower jaw bone, hastens considerably the 
ripening of the abscess, which should be 
lanced at its lowest point and, if possible, 
near the center, as soon as the presence of 
matter cun bo detected. Steam baths and 
all that kind of nonsense incommode the 
patient and do a great deal more harm than 
they can do good. 
“ If internal medicines are required, a 
dose of tartar emetic, two scruples sal am¬ 
moniac, two drams with a little licorice 
root powder, anise seed powder and marsh¬ 
mallow root powder, either mixed with a 
little water or made into pills, may be given 
to a full grown horse three times a day, 
till the respiration has become leas difficult, 
the cough easier and the discharge from the 
nostrils thick.” 
A HORSE PALACE CAR. 
The owner of the famous trotting mares, 
Goldsmith Maid and Lucy, has contrived a 
palace car for their use while traveling by 
rail, in the racing season. In outside ap¬ 
pearance the car is not unlike an ordinary 
passenger ear, with the exception of the 
number of windows on the sides, of which 
there are six on either side, each with wire 
screen upon the inside. Upon entering the 
car you step into a small outer apartment, 
in which are a luxurious lounge and other 
articles of furniture for the attendants* 
Opening a door upon one side, you enter 
tho main portion of the oar, devoted to the 
horses and tlie ordinary track appurtenan¬ 
ces. Here are four stalls—two at. cither 
end—and running lengthwise of tlie, car. 
The sides of each of those stalls are thick¬ 
ly padded with hair, covered with enam¬ 
eled cloth. The stall partitions are mova¬ 
ble and can be taken out and placed across 
the rear end of the stalls, thus forming, 
when desired, a roomy box stall. Over¬ 
head are strapped, in separate pieces, the 
sulkies, all carefully guarded from being 
1 scratched or marred in transportation. 
The center <>f the car is devoted to trunks, 
chests, hay.etc. At cither end of the cni\ 
, on the roiir, are Links, each capable of hold¬ 
ing eighty gallons of water. 
Underneath the center of the car is a ca¬ 
pacious box with doors, in which is carried 
1 the platform upon which tin; mares pass in 
i and Out of the car. The car is furnished 
with tlie most improved passenger car 
. trucks as adopted by the Pennsylvania 
Railroad; also with the SVoatiaghonsO air 
: brake. The car is also provided with mar- 
I ble wash-bowls, closets, and in Tact every- 
) thing necessary for the comfort of tlie 
Queens of tho Turf and their attendants. 
' The entire length of tho car is fifty feet, and 
J of the usual width of passenger cars. This 
car takes the mares to < ’aliforuia. 
