SE'PT. U 
MOOBE’S RURAL NEW-YOBKER. 
aim gitskmlrtr. 
CANADIAN DAIRYING. 
The Report of the Canadian Dairymens’ 
Association for 1972, just now come to hand, 
Is a valuable document and gives a tolera¬ 
bly good insight as to the manner in which 
dairying is conducted in Canada. The Sec¬ 
retary, Mr. Bell, in his introductory no¬ 
tice to the Report says:—“ Great progress 
Is seen in the past few years in developing 
and perfecting this important branch of 
Canadian industry. The factory system is 
being extended, many new factories have 
been erected, cheaper and better modes of 
manufacture have been introduced, difficul¬ 
ties have been met and overcome, peculiar¬ 
ities of the markets are better understood, 
and the general character of Canadian 
cheese materially elevated." These results 
ho tliinks have been owing largely to the 
discussions and the published reports of 
the association, and we have no doubt the 
statement is in every respect correct. 
Statistics are given of the operations of 
sixty-two Canadian factories, and the Sec¬ 
retary regrets that the list is incomplete. 
We regard it very unfortunate for the 
dairy interest of America that, statistics 
in respect to the number of factories, the 
cows employed, and the quantity of cheese 
made annually are not given fully in the 
reports of the dairy associations. This 
work properly belongs to the associations, 
and could we have reliable statistics show¬ 
ing the quantity of cheese made annually 
at the factories it, would be exceedingly 
valuable to the trade as furnishing a basis 
for regulating prices and conducting future 
operations. 
Of these Canadian factories wo find 
from the report, that 42 of the number re¬ 
quired ton pounds and upward of milk for 
one pound of cheese, the highest average on 
the list being eleven pounds, while the low¬ 
est average is 9.! a pounds. These statistics 
show that it lakes a little more milk to 
make a pound of cheese on an average in 
Canada than in the States, though perhaps 
the difference may be accounted for in the 
fact that the Canadians do not ship their 
cheese so early as do the New York facto¬ 
ries. 
We notice one feature inaugurated by the 
Canadian association which is worthy of 
adoption on this side the line, viz.: the 
holding of Cheese Fairs, where premiums 
are awarded to competitors for the best 
cheese. Upward of S300 were distributed 
in prizes to successful competitors at the 
Cheese Fair of 1871. 
These Fairs are modeled somewhat upon 
the plan of the English and Scotch Cheocse 
Fairs, which have long been regarded as an 
efficient means of promoting progress in 
this branch of Industry. 
That the Canadians are thoroughly aroused 
to the importance of developing the dairy 
interest in Canada is manifest from the 
fostering aid extended by the Government 
to the Association for the purpose of car¬ 
rying out the objects of its Cheese Fairs, 
etc., and the President, Mr. Noxox, states 
in his opening address that encouragement 
has been received from the Minister of Ag¬ 
riculture to the effect that if the Associa¬ 
tion becomes incorporated an annual ap¬ 
propriation of from *360 to *500 might be 
expected. 
The competitors of the Cheese Fair of 
1871 were required to give a statement of 
the manner in which the cheese was made 
and the dairy generally conducted. The 
questions and answers are given in full in 
the report, and are of interest. Of the 
fourteen prizes awarded, II. 8 . Losee of 
Norwich took the first and Taos. Ballan- 
tyne of SebringvUle the second. 
Method of Malting the Canadian 
Prize Cheese, Etc.—As it may be of in¬ 
terest to know how the cheese was made 
that took the first prize, we give briefly Mr. 
Losee’s statement as follows:—The samples 
of cheese shown were madn .July 17, 20, 
Aug. 15,10, and Sept. 4 and 5, from the or¬ 
dinary milk of forty patrons. The uight’B 
and morning's milk were mingled together 
and the ndlk cooled before setting. Tem¬ 
perature of setting, 84 , and curd cut length¬ 
wise and crossways of vat with perpen¬ 
dicular knife. Let curd settle, and then 
cut with horizontal knife and apply heat. 
The highest temperature of Hcalding the 
enrds was 98’, and one and a-half hours em¬ 
ployed in applying the heat. The curd was 
allowed to become acid before dipping, and 
the test used to ascertain its proper condi¬ 
tion, as to acidity was to apply the hot iron 
test. When far enough developed, the curd, 
on applying the iron, will draw out into 
numerous fine fibers, half an inch long. 
Mxtchel’s annotto was used, and 2 7-10 
pounds of Liverpool salt for 1,000 pounds of 
milk. The curd was not ground in a curd 
mill. The cheeses were cured in a curing- 
room well ventilated from bottom to roof, 
the temperature ranging from 65’ to 80°, 
and were turned once a day. 
The report contains the Annual Address 
before the Convention, Fob. 7, 1872, by X. 
A. Willard of the Ruual New-Yorker; 
the Address of Mr. L. B. ARNOLD, on Poi¬ 
son Cheese; of 8. A. Farrington. on Dairy 
Farming ill Connection with Grain Raising, 
together with a very full report of discus¬ 
sions, with extracts from Prof. Caldwell’s 
Address, the whole making a. pamphlet of 
129 pages. 
As we gave an account of the last Con¬ 
vention in the Hu UAL, we need not refer 
again to the matter embraced under this 
head. On the whole, we think the Report 
compares favorably with similar publica¬ 
tions in the States, both as to matter and 
the manner in which it is issued. 
---- 
HOW CHEESE AND BUTTER ARE FLA¬ 
VORED. 
Some contend that the quality and fine 
flavor of cheese depend altogether upon its 
manufacture and curing, provided the milk 
is in good, sound condition when it comes 
into the hands of the cheese maker. This 
is not strictly true, or at least is not in ac¬ 
cordance with our experience and observa¬ 
tion. We do not question the fact that lino 
cheese can lie made in widely-separated 
localit ies, and that skill in making and cur¬ 
ing will turn out a fair article from the 
milk of cows fed on ordinary pasturage. 
But that the delicate flavor found only in 
the finest goods can be obtained from milk 
produced on the coarse herbage of low, wet 
grounds, is very much to be doubted. We 
find some very sensible remarks on this 
question by an English writer in a recent 
number of the Country Gentleman. In 
England, he say8, “ under no circumstances 
would an old established dairy farm, famed 
for flue flavored cheese, Batter the peculiar 
rich and mellow taste imparted by the par¬ 
ticular herbage grown in the dairy field, or 
fields, to be. tainted by the product of infe¬ 
rior grass. Or, on the other hand, penult 
the cheese of other parties to be bene¬ 
fited at the expense of this sweet and 
most pleasant flavor. In parts of Eng¬ 
land where arable land prevails, and 
where the land in permanent grass 
has never produced any cheese of a 
quality beyond mediocrity, it is possible 
factories may arise, for doubtless the man¬ 
agement in making is superior by far to 
where only second-class cheese is manufac¬ 
tured.” "Good secoml-class cheese can 
not bo made from clover pasture, or any of 
the temporary grass land under the usual 
stylo of manufacture there, for it will not 
keep to get old enough to suit the best cus¬ 
tomers, and cheese which requires eating 
while comparatively now has to be con¬ 
sumed by the working classes, who will not 
and can not pay high prices.” 
The writer, after complimenting the 
American system of manufacture, and giv¬ 
ing due credit to the excellent, quality of 
of our cheese, again goes on to say that "it 
is an utter impossibility to Impart the fla¬ 
vor given by the old natural grasses grow¬ 
ing in century-old dairy fields, to cheese 
made from clover or any artificial or tem¬ 
porary pastures. This is so well known in 
England, that the dairy oows on the best 
dairy farms are always, when in milk, cou- 
fined to the old dairy land, and on most of 
these farms there are fields, which only a 
fence divides, which would spoil the uni¬ 
formity of the choose, by giving the cows 
access thereto.” 
" It makes a difference in butter making, 
too, for though not quite so quickly shown, 
yet there is land which will not do to graze 
with milch oows, from which a genuine 
good article is required; and though of 
course both butter and cheese must be man¬ 
ufactured in a cleanly and proper manner, 
yet as much depends on the food the cow's 
eat, as the best managers can not get rid of 
impurities which have been brought into 
the milk from rattle, sour or unsuitable for¬ 
age.” 
There is a good deal of sound sense in tile 
above remarks, and American dairymen, 
while striving to secure tine flavor, should 
l>enr in mind that this desirable quality in 
their goods is not wholly due to skill in the 
cheese vats and at the factory, but that it 
must come in a measure from the sweet and 
superior herbage of the fields where the 
cows are fed. Whatever may bo said con¬ 
cerning skill in manipulating milk and the 
manufacture of dairy products the fact 
stands boldly out that all the extra fancy 
factory cheese of America comes from dis¬ 
tricts where the cows arc fed yu the fine, 
sweet heritage of old upland pastures and 
where good water is abundant. And we 
have seen cheesemongers who could uner¬ 
ringly point to where the cows had fed on 
fine old pasturage, simply by testing the 
cheese in the storehouse after it had been 
shipped for market. 
American dairymen, we are convinced, 
can greatly improve the character of their 
cheese by eradicating weeds in past ures and 
by paying more attention to the quality of 
herbage upon which the herds are fed. Wo 
cannot say but that line cheese may be 
made from the milk of cows fed on recently 
re-seeded grouuds, provided the herbage 
grown bo from a great variety of grasses 
similar to those found in old pastures; but 
on the other hand we doubt very much 
whether tile best cheese can be produced 
from recently re-seeded fields of red clover. 
Such cheese, will lack in keeping quality, 
will soon grow rank in.flavor, and must al¬ 
ways fail to stand the test for fine, when pre¬ 
sented t o the examination of competent jud¬ 
ges. American dairymen have much yet to 
learn in regard to the character of herbage 
best adapted for producing good milk, and 
especially is this the case in those districts 
where dairying has boon but recently intro¬ 
duced. The subject is an important one, 
and we may allude to It again. 
PRESERVING EGGS. 
Recent numbers of the Ritual New- 
YokkbR contain many inquiries and not a 
few hints and directions upon this subject. 
But there is one fundamental principle 
that has not been mentioned, and which, if 
unattended, to will assuredly prevent suc¬ 
cess. It is this:—Do not let your egys get, 
beyond the, power of these recipes before 
you begin to prcsci've them. This sounds 
very much like a truism. It is a truism, 
but jus* in the same way that all clearly 
expressed truths are truisms. Tlmro are 
three conditions which must be observed if 
wo would succeed in preserving eggs. 1. 
The eggs must be fresh to begin with. 2. 
They must be kept cool. 3. The air must 
bo excluded from the interior. Most reci¬ 
pes have the third object set alone in view. 
There, are various ways of effecting it, and 
some of the best are detailed in the Rura l 
for July 6th. To the recipes there given 
we may add the use of lime-water. When 
eggs are immersed in lime-water the lime 
fills up the pores of the shell and makes it. 
impervious to air. The same effect is pro¬ 
duced by coat ing the egg with soluble glass, 
and this material was at. one time extolled 
as the egg-preserver pur excellence. It is 
very good, but no better than good grease of 
any kind; mol our readers would do well to 
remember that all coatings and varnishes 
produce the same effect, that they are all 
of nearly equal efficiency, and that the 
wonderful accounts which wo often read of 
the efficiency of lime-water, water glass, 
paraffine, &c., are based upon no excep¬ 
tional virtues in these substances. 
In addition to the use of these coatings 
t he eggs must bo kept moderately cool—in 
fact as cool as the means at our command 
will allow, provided wo do not permit them 
to freeze. The great preservers of all ani¬ 
mal substances are low temperature, ex¬ 
clusion of air and dryness. The frozen 
mammoth of the Lena was as fresh at the 
date of its discovery, as on the day when 
it perished, which was unquestionably cen¬ 
turies ago. Our canned meats keep well 
even when exposed to tolerably high tem¬ 
peratures; and the dried meat used by our 
hunters and known us "jerked” meat, 
never becomes offensive until after it has 
been exposed to moisture. By coating the 
eggs we virtually “can ” the contents, and 
if, in addition to this, we keep them cool, it 
will be no wonder if they keep. 
The most common cause of the decay of 
eggs lies in the fact that the eggs have com¬ 
menced to change before the preserving 
process is begun; and this evil in general 
originates in the fact that the bens sit on 
them to such an extent as to spoil them. 
Eggs are generally laid away when they are 
produced in greatest abundance, and this 
is just the time when a few of the hens be¬ 
come broody. These broody hens visit the 
nests of the laying hetis and sit on the eggs 
for hour after hour. In a short time tin; 
process of hatching has proceeded so far 
that when the egg is laid away death ensues 
and decomposition immediately begins to 
set in. To avoid this see that all broody 
hens are prevented from having any access 
to the nests; make sure that the eggs are 
collected at short intervals and removed to 
a cool cellar; while still warm coat them 
with some preparation that will effectually 
elose the pores—a mixture of equal parts 
of good tallow and beeswax being one of 
the most efficient—and until you have occa¬ 
sion to use them keep them at the lowest 
temperature you can command provided 
this does not fall below 36“ Fall. By care¬ 
fully following these directions eggs may be 
kept in good condition for twelve mouths. 
J. P. 
• ---- 
ECONOMICAL NOTES. 
Scientific Coffee - Making.—Prof. Lie- 
mu, the German Chemist, says good coffee 
should bo rich in two principles, extract 
and aroma. When hulled a long time cof¬ 
fee is rich in extract, but deficient in aroma; 
and when boiled only a short time it is rich 
in aroma but deficient in extract. In order 
to obtain both of these properties, Prof. 
Lieuio directs us to take two-thirds of t lie 
ground coffee needed for the meal, put it to 
the water and boil briskly a considerable 
time, and when the meal is nearly ready, 
take the coffee from the fire and add the 
remaining third of ground eoffee; stir it 
well, let It, stand a few minutes and serve. 
The above directions will not avail much 
if the coffee is not properly roasted. Roast 
often, and in small quantities at a time. 
According to M. SctiADLicu only half the 
quantity of finely ground coffee is needed, 
in order to produce the same strength of 
beverage obtained by the ordinary coarse- 
ground article. If, after Oriental fashion, 
the ground coffee is crushed fine in a mor¬ 
tar, only two-fifths of the coarse is needed. 
Infusion, boiling, or filtering through a bag, 
all have the same result as regards strength, 
except that by filtering the aroma of the 
coffee is better preserved. 
Preserving String Beans for Winter 
Use.—In the Rural New-Yorker, Aug. 
10th, Mrs. M. asks for a method of preserv¬ 
ing string beans for Winter use. 1 will give 
mine, which 1 call good. 1 prepare my beans 
as for present use, put them in a kettle of 
cold water, let, thorn come to a boll and 
boil about ten minutes; then take them out 
and drain them well, and pack in stone jars 
and pour over them a brine that will bear 
an egg, put a weight on them to keep them 
under brine, and after they have remained 
about three weeks, I pour this brine off (as 
it has become so reduced from the juice 
drawn from the bean that It will sour) and 
cover them with a new brine of the same 
strength as the first,; then they are ready 
for Winter use. They will need soaking 
over night in clear water before oooking. I 
hare put them up for several years in this 
way, and they have always kept to my sat¬ 
isfaction. 
Green Corn Pudding.—I have also a 
very good recipe for a green corn pudding. 
Four cups of grated corn, six tablespoon- 
fuls of Hour, six of sugar, six cups of sweet 
milk, four eggs and a very little salt; bake 
two hours.— Mrs. E. A. Benjamin, Read¬ 
ing, Pa., A ny. 30. 
To Keep Meat.—Meat is much better 
for family use when at least one week old in 
cold weather. The English method for keep¬ 
ing meat for some time has great merit. Ex¬ 
perts say, hang up a quarter of moat with 
the cut end up, being the reverse of the 
usual way, by the lug, and the juice will re¬ 
main in the meat, and not run to the out 
and dry up by evaporation. It is worth a 
trial, and when made will be continued. 
That Bill of Fare.—I would like to say 
to M. N. It,, for the beuefit of those read¬ 
ers who can appreciate and not ridicule her 
kind intentions, t hat she should not stop at 
Monday’s supper but give us a daily bill of 
fare for a week. T second her motion that 
"Constant Reader” or Mrs, W, F. T„ give 
us a bill of fare, i being one of those who 
are glad trt have the opportunity of profit¬ 
ing by the experience of others.—A Srrn- 
HClilUER. 
Custard Without Eggrs,—Boil a quart 
of milk, except a teacupful in which to put 
four tablespoonsful of flour. When it boils 
put in a very little salt and stir the flour 
just as for starch. Add two tablcpoonsfuls 
of sugar and such spice as you like.— l. e. k. 
Silver Soap.—A good article may be 
made as follows:—Hard soap, 8 oz.; tur¬ 
pentine, lk; oz.; water, 4 oz. Boll until 
perfectly dissolved, and add 3 oz. liquor of 
ammonia. 
