AU6. 31 
§m 
9 © BE’ S BUBAL NEW-YORKER 
PROMOTING HOME MARKETS AND HOME i 
CONSUMPTION OF CHEESE, 1 
--— f 
In the Rural of August A we suggested ( 
a plan of opening up new home markets for ( 
cheese and for promot ing the consumption | 
of this class of food among our own people. \ 
The plan, in brief, was simply for the fac- . 
tories to associate or go in together in send- ( 
ing out an agent to take orders, and make t 
sales of goods throughout the various vil- t 
lages and towns. We said, the time has - 
come when dairymen must take this matter 
into their own hands, in the same way that . 
all our city wholesale merchants do. They j 
send out their agents ami runners, and in i 
this way sales are effected and profits real- \ 
ized. It is our home markets which should | 
be supplied, and our home trade which | 
should be developed. Half the villages of ( 
the States are unprovided with cheese, and j 
no effort is made to introduce it by homo \ 
dealers. i 
The Western Parmer calls the attention < 
of Western dairymen to Hie plan, and urges 
the importance of doing all that can bo 
done to develop our home markets for dairy 
products. The Cultivator and Country , 
Gentleman, in a recent, issue comments 
upon the plan, concluding with the follow- , 
ing remarks: 
“This is very good advice, and no doubt 
if adopted will pay in the end; but to the 
dealers it will involve present sacrifices, 
which, like all business men, they desire to 
avoid if possible. Railroads are sometimes 
built and operated m sparsely-settled dis¬ 
tricts, and cheap fares established, by which 
the companies sink money for the time but 
in the end are rewarded by building up a 
paying traffic. It is a system which re¬ 
quires capital, and while unquestionably a 
good one if well managed, it is slow, a little 
risky and is not usually adopted, except in 
cases where capital is abundant, w i th energy 
behind it, and business circumstances give 
reasonable prospect of ultimate success.’' 
In the same connection it gives the views 
of its correspondent, P.—a gentleman of 
Western New York who has paid much at¬ 
tention to markets, and whom wo esteem as 
generally very sound on these questions. 
He says“ Similar views to those expressed 
in the RtTUAT. New-Yorker have for Home 
time been entertained by me. Having often 
found it difficult to get good, nr even ordi¬ 
nary, cheese in a large village in Western 
New York, and such as the dealers had 
only at high prices, it has frequently been 
a question why some one did not. come and 
get orders, and thus supply the market with 
a good article direct from Little Falls or 
Utica. Cities and villages are thickly lo¬ 
cated on the Central Railroad and Frio 
Canal, and a good trade should be soon built 
up in those places; and when the trade was 
fairly established, then it could be gradually 
extended over the whole country. In this 
way, in a few years, the home market for 
cheese should be at least doubled, and I be¬ 
lieve it may be increased from three to five 
fold. 
“ I am strongly in favor of home markets; 
no others are so sure and reliable. We are 
now exporting large quantities of cheese to 
Great Britain; but a war with that nation 
would at once stop all this trade. So, too, 
a war with any large European nation that 
has a strong navy would materially cripple, 
if not ruin, the foreign cheese trade, lienee 
the great need and advantage of building up 
a large, reliable home market; and l oar- 
nestly second the suggestion that owners 
and patrons of cheese factories, and otheis 
who are interested in the cheese trade, move 
in this matter." 
We are convinced the plan is feasible, and 
if it can be fairly brought to the attention 
of cheese factories, so that they shall be 
induced to once fairly enter upon the move¬ 
ment, New York and other great cities 
would be relieved of their overstocked mar¬ 
ket, while consumers in the country will be 
better accommodated, and last, but not 
least, the producer would be better remu¬ 
nerated for liis labor. 
___ 
CHEESE AND THE CHEESE TRADE. 
Durtng the early part of the season we 
made some suggestions in this department 
of the Rural New-Youkick in regard to 
prospective profits to be derived by our 
dairymen in exporting butter as compared 
with cheese. We alluded to the low price 
of cheese last year and referred to some of 
the causes operating to reduce rates and 
, depress the trade. Tho Utica Herald took 
, exception to portions of the article and at¬ 
tempted to prove that the English consum¬ 
er could not afford to pay any more for 
cheese thau lie did last year, while at the 
same time the consoling proposition was 
made that “ if we cannot come to his [the 
English laborer’s] means it is better to con¬ 
sider the game closed and turn our atten¬ 
tion to something else." It also affirmed 
that, in consequence of the high price which 
the retailer charges the consumer at home 
for cheese but “few families use it except 
as a relish. L’ut cheese." it says, "at eight 
cents to ten cents and it would always bo 
found on the table and be eaten as freely as 
meat, potatoes and bread—provided a pal¬ 
atable article could be had.” 
The whole drift- of the Herald’s article, it 
appears to us, was an attempt to throw de¬ 
pression upon the cheese market, and, 
whether intended or not, was a direct ef¬ 
fort in the interest of speculators to reduce 
prices of cheese below the cost, of produc¬ 
tion, and to till the imiidsof dairymen with 
doubt and depression. We replied to the. 
article in a courteous manner, pointing out 
the fallacy iu its leading arguments, and 
quoting from the Herald fairly, that all 
could see the points at issue. 
To this the Herald took umbrage, and 
tried, in a coarse, political-campaign style 
to sustain its position, indulging largely in 
arguments like the followingNow, wo 
hope the Rural will at mice send an agent 
over to England to compel the English em¬ 
ployer to put up the wages of the laborers, 
so that they can afford to pay us whatever 
price we rnuy ask for our cheese," etc. Sub¬ 
sequently we printed an extract from the 
Herald’s correspondent, in which Mr. .1. U. 
Chapman of Madison Co. very conclusively 
proves that the Herald’s position is a wrong 
one, and in whioh some important facts are 
given concerning the settled policy of the 
governing classes of England in cheapening 
food imported for their laboring population. 
The Herald now, in reply to this, at¬ 
tempts to get. out of its dilemma and ac¬ 
cuses us of misrepresentation, though wo 
quoted its language verbatim. Dropping 
argument, it commences a coarse personal 
attack upon the writer, all of which, it is 
needless to say, lias no foundation in fact. 
The statements and insinuations, we re¬ 
peat, arc utterly devoid of truth. As an 
instance of the little confidence to be re¬ 
posed in the Herald’s statements, we might 
refer to its reports of the Little Fulls 
cheese market, which the Herkimer Co. 
Journal recently denounced as “incorrect, 
valueless and wantonly injurious,” and, 
moreover, that the Herald 'persistently and 
intent I anally misrepresented.” 
Agricultural journalism, we conceive, has 
higher aims than wasting its force in ex¬ 
hibitions of bad temper, and in finding 
vent for personal spite and malice. All 
honest difference of opinion wo can respect, 
but when a journal so far forgets what is 
dm* its readers, as to resort to calling 
names, to “Hinging mud” and personal 
abuse, it enters upon a line of agricultural 
writing which promotes no good, which is 
repulsive to decency, and only serves as an 
exhibition of its weakness. 
by farmers who, for the past week or ten 
days, have been curing their hay (as they 
call it) in alternate rain and sunshine, that 
it makes mighty good fodder for cattle in 
the Winter, I cannot help but exclaim, 
“Heaven help the poor cattlet” In this 
part of tho country they seem to sow grass 
seed as they apply manure, making a small 
quantity of seed go a great, ways. 
There is one great and to me overwhelm¬ 
ing objection to sowing with rye or winter 
wheat,, and 1 think my reasons are very ob¬ 
vious to any thinking farmer. First, be¬ 
cause you gain nothing in so doing, as the 
crop -if grain is all you get the first year, 
and secondly, wherever a stool of rye or 
wheat comes up, it fills the space which 
should be occupied by the grass seeds, and 
before the young grass gets a good start, 
weeds of all kinds spring up and almost 
smother it, making it a slim yield the sec¬ 
ond year after sowing; of this there, is but, 
lit tle doubt,. 
Without further digressions 1 will simply 
give you my experience of the seeding I 
have done in the past two years; By refer¬ 
ence to my farm book, 1 find that on tho 
11th of October, 1870, 1 finished seeding a 
lot, which was later by thirty days than I 
could have wished for, and really a venture 
on my part. 1 sowed it thickly, as in fact 
I do all kinds of grass seeds (preferring to 
have the grass roots fight each other, rather 
than to have them light weeds), and it 
scarcely made a show before Winter set in; 
yet this season it gave a good yield and 
would have been better had it been forti¬ 
fied. On the lDth of September, 1871, I 
seeded down another lot which, with sea¬ 
sonable weather soon made the field look 
green, and notwithstanding tho extreme 
severe Winter, unprotected by snow, I cut 
three tons to the acre, and now, at this 
time, it has the appearance of making me 
another crop this Fall, were I disposed to 
cut it, but which I shall most assuredly not 
do, us it will save me a coat of manure. 
In conclusion, if you have a field from 
which any kind of grain has been taken, 
turn under the stubble, manure if possible, 
put in nice condition. Sow your seed 
thickly and my word for it, you will never 
return to the old but played-out system of 
seeding with grain. If, as 1 before re¬ 
marked, this experience will be the means 
of benefiting any amonp* jfour many read¬ 
ers, 1 shall be repaid by reading on some 
future occasion, that 1 had done them good. 
Litchfield Go., Conn. Peter But key. 
- ■*--*-*- -- 
HYBRIDIZING WHEAT. 
State better than any other variety of 
wheat, a benefit has been conferred. As 
stated above, perfection cannot be expected 
from the first cross, but as a proof of the 
benefits arising from crossing, re-crossing 
and selecting, I enclose a statement of the 
fact, that from one bushel of seed sown 
with an ordinary seed drill upon ordinary 
soil and culture, I have sixty bushels of 
such grain as that now sent, while my neigh¬ 
bors upon the the same soil and with the 
same culture every way, will not., r am con¬ 
fident. realize from tho old varieties of 
Diehl and Treadwell one-quarter of that 
quantity, and 1 very much question if sixty 
bushels of wheat from one of seed will be 
raised on tins continent this year from any 
of the old varieties.” 
“Now to prevent numerous letters of in¬ 
quiry after this wheat, I beg to say that as 
this sixty bushels above alluded to is all 
that is in existence of this variety,* it is not 
my intention to offer it for sale this fall.” 
Jield (Evopfi. 
SOWING GRASS SEED ALONE. 
My attention was called to ail article in 
Rural New-Yorker of August 10, in re¬ 
gard to sowing gross seed alone. If you 
think the experience of twenty-live years 
will aid any of your readers in bettering 
their gl ass lands 1 shall be amply rewarded. 
It is customary in many places to sow oats 
at the earliest opening of Spring, and seed 
down with timothy and clover, and perhaps 
red top; but. 1 urn inclined to believe, that 
where a farmer desires but one kind of 
grass, cither for feeding or for market, tim¬ 
othy, above all others, is tho best, and the 
early Fall the time to sow it, as in fact, all 
the other varieties you mention. I am told 
by many that timothy hay is too hard and 
coarse—good for horses, but unfit for cattle. 
I admit that it is, where meadows having 
run completely out are permitted to renew 
themselves without furnishing any seed, 
and where, in large meadows, you ruay find 
here and there a stray timothy stock, stand¬ 
ing like grim sentinels watching for the 
other grass which is coming. In the name 
of all that's rational, where is it coining 
from? If 1 am told that all these weeds 
and roots will soon give way to nice grass, 
which will make more and better milk, 
butter or cheese, than my well cuied tim¬ 
othy hay, I am not only astonished but con¬ 
founded. When I am told day after day 
Charles Arnold, Paris, Out., who has 
had much experience in hybridizing says, 
iu Country Gentleman:—“ I would give it 
as my opinion, that, fructification in wheat 
takes place in the closed flower, before the 
pistil is exposed to any pollen but that pro¬ 
duced by its own stamens. Therefore, ir 
crossed at all, It. must be crossed by acci¬ 
dent, or artificial means, t think such cross¬ 
es are necessary after a long period of time, 
in order to the health, vigor, hardiness and 
productiveness of the plant. And, after de¬ 
voting much time to observing and experi¬ 
menting in this matter, I am prepared to 
believe that, grain of almost every conceiva¬ 
ble size, shape and color can be procured by 
artificial crossings, and that, in the hands 
of skillful and persevering persons, vast 
good to the agriculturists must be the re¬ 
sult. 
“That many of the varieties of fruit and 
grain produced by this method will be 
worthless, there is no doubt, and ninety- 
nine out of every hundred of them will be 
inferior to some old varieties, is quite pro¬ 
bable. But it should be remembered that 
in many of tho new kinds of grain the ten- 
deney is to improve for years to come, while 
iu the old varieties it is reversed. And 
again, perfection in crossing plants must not 
bo looked for in tiie first generation any 
more than in the first cross of animals. 
Much time, labor and expense will be re¬ 
quired in crossing, re-crossing and select¬ 
ing, before we arrive at perfection. And it 
seems to me that if a portion of the funds 
of tho various agricultural societies were 
applied to this purpose instead of horse-rac¬ 
ing, the world might be the better for it. 
“lam pleased to be able to inform you 
that lion. Frederick Watts, commissioner 
or Agriculture at Washington, has wisely 
ordered a quantity of my first crossed 
wheat, to be distributed, T suppose, over 
your whole country, and I feel confident, 
that vast good will result therefrom. That 
it will prove superior to all other wheat in 
all par *8 of the country, with such a great 
variety of soil and climate, is not to be ex¬ 
pected, but if it should succeed iu any one 
NATURAL VS. FORCED QUEENS. 
We are frequently asked if “ forced queens 
are equal in all respects to natural ones.” 
Now, this question, like many others con¬ 
nected with bee culture, is a many-sided 
one, very much depending upon surround¬ 
ing circumstances. This question is one of 
grea t moment to all practical bee keepers— 
one which they cannot overlook if they wish 
to secure the. greatest possible amount of 
profit, from their bees. Many good apiari¬ 
ans have unhesitatingly answered it in tho 
affirmative, while many others, equally suc¬ 
cessful, tenaciously hold to an opposite con¬ 
clusion. All agree that wo must secure for 
our colonies, iu some way, such queens as 
are prolific, hardy, and long-lived. To se¬ 
cure such has been our aim, and we give, in 
this connection, our opinion as to the best 
mothodofaccomplishingthL result. Forced 
queens, if properly raised, are just as good 
in every respect as natural ones, 
In the first place, we wish to rear all of 
our queens from the best and purest Italian 
stock, obtainable, Make a box six inches 
wide, eight, deep, and ten long, in the clear, 
without top or bottom. Make four little 
frames, seven inches deep and nine inches 
long, outside measurement, which will just 
fill our small box. Rabbet the top edges of 
the end pieces of t he box, and cut a hole in 
front, for an entrance, large enough for two 
bees to pass in and out at once. Fill the 
frames with good worker comb; that three 
or four years old is preferable. One of t he 
center ones should contain freshly gathered 
pollen, If It; can be had. Now go to your 
choice Italian stock, and cut out a piece of 
comb containing eggs, three or four inches 
long and one inch deep. Fit this piece of 
comb in the center of one of your small 
frames, leaving an opening directly below 
it, two inches in depth. Now Shake off 
enough bees from one of the brood combs 
of the old hive into the nucleus to stock it 
well. Tf this be done when the bees are 
busily at work, we obtain mostly young 
bees. 
Right here is just where very many have 
failed in getting good forced queens—they 
fail to stack the nucleus with young work¬ 
ers. Close the box up so that no bees c,an 
escape (giving them ventilation), and sot it 
where you wish it to remain. Shade it, from 
the sun. If the combs do nut contain suffi¬ 
cient unsealed honey, place a feeder over 
the frames, containing now honey and 
water. The next day, near sunset, the en¬ 
trance may be opened. Wc would not rec¬ 
ommend this method only when tho weath- 
is .warm both day and night; although, if 
the nights were not too cool, tho bees might 
be protected by laying a small blanket over 
the box. As soon as the cells are sealed 
over, they may tie cut out and put, into the 
queen-nursery to hatch, or otherwise be 
disposed of t<> suit the circumstances of the 
bee keeper. So much for forced queen nair- 
i RR- 
All who wish to obtain natural queens, 
' can do so by preventing a choice stock from 
swarming, and removing all queen cells 
i every eight days, putting them into tin* 
* queen-nursery, for safe keeping, as directed 
r for forced cells. The advantage of having 
1 extra queens on hand is very great to the 
* practical bee keeper, for he can then attain 
b results which would otherwise be utterly 
b impossible. For the safe keeping of such, 
i we cheerfully recommend Dr. Jewell Da- 
t vis’s queen-nursery, an invention which 
- should be iu the hands of every bee keeper. 
i Herbert A. Burch. 
