OCT. 28 
MOOBE'S RURAL NEW-YORKER. 
267 Nj 
,Ll;rirt| ^ttskttdrg. 
DAIRYING IN ST. LAWRENCE COUNTY. 
In a recent visit to St. Lawrence county 
we find that great improvement has been 
made of late in the manufacture of dairy 
products. Three years ago we examined 
some of the leading factories in the county 
and tested the cheese, besides looking care¬ 
fully over samples on exhibition, as well as 
paying a visit to some of the factories in 
that vicinity. Comparing the present 
make of chccsc with what we saw three 
years ago, it appeared plain that much at¬ 
tention has of lato been given to this de¬ 
partment of industry, and that great pro¬ 
gress has becu made in the management of 
factories and in the manufacture of dairy 
products. 
Judging from what wo saw during our 
recent visit, we should say that St. Law¬ 
rence now stands in the front rank for 
producing fine goods, or that some of her 
factories at least are nut behind the first- 
class establishments of the older dairy sec¬ 
tions of the State. 
At the Gillott Factory, near Gouverneur, 
we saw a thousand cheeses on the ranges, 
and a better or more uniform lot it would 
be difficult to find in any “ fancy factory ” 
in the State. This factory takes the milk 
of 1,300 cows, and during the best season 
about 2,500 pounds of cheese were made per 
da 3 r . During our visit in September, the. 
yield was about 1,400 pounds of cheese per 
day; but in St. Lawrence, and especially 
about Gouverneur, drouth had prevailed 
and feed was much less luxuriant than in 
Herkimer and Oneida counties. Wo re¬ 
gard the Gillott Factory in many respects 
a model, and should he glad to see the neat 
surroundings and scrupulous cleanliness of 
the building more generally followed by 
our “ fancy factories ” in other parts of 
the State. 
At the Gillett Factory the Uoors of the 
curing rooms wore as white and clean as 
soap and water could make them; not ft 
particle of dust or dirt could be seen in any 
of these rooms, while tho manufacturing 
department was free of slops, and every¬ 
thing as neat and tidy us the most fastidi¬ 
ous housewife could desire. The air 
throughout tho whole establishment was 
sweet and pure, and tbis alone was a guar¬ 
antee to the visitor t hat nothing short of 
“gilt-edged cheese” was on the ranges. 
The factory has * large supply of cool wa¬ 
ter—this, with tho extraordinary cleanli¬ 
ness of the apartments and premises ap¬ 
peared to bo the chief characteristics, as 
the main features of manufacturing tho 
milk do not differ materially from those 
practiced at other first-class factories. 
Since visiting the Gillett Factory we 
have made inquiry of the shipper who has 
handled much of the cheese made here, and 
he informs us that it stands among the very 
best as to excellence in quality, flavor and 
uniformity. 
Great attention is now being paid to the 
introduction of thoroughbred stock in St. 
Lawrence; tin) preference, so far as wo 
could learn, is for Ayrshire*. The pastures 
of St. Lawrence are well adapted to butter 
making, and as an indication of the uuifortn 
character of the flue batter made in the 
vicinity of Gouverneur we may refer to tho 
fact that of several samples competing for 
the first premium at the Fair, the judges 
(well known experts) were unable to decide 
which was best, and the premium was di¬ 
vided up among several exhibitors. 
--- 
WINTER BUTTER MAKING- 
Having read an article in the Rural 
New-Yorker inquiring the best way to 
make winter butter, l am willing to give 
some of my experience of twenty-two years: 
Commence to heat the milk when the cows 
are first given corn fodder, which 1 manage 
in this way:—Strain the milk in tin pans, 
filling only half full—a little more or less 
will make no difference; then, as soon as 
convenient, set the pans of milk on the 
stove, where let them remain until a rough¬ 
ness or wrinkled appearance on the top of 
the milk is noticed (if the milk gets too hot 
the only harm will be less cream), then 
take it in the milk room or cellar, iu a cool 
place until next morning, when bring it up 
iu a warm room, and let it stand until the 
next day, when it is generally ready to 
skim. When treated in this way it will not 
do to skim much under forty-eight hours. 
My plan is to skim morning and night's 
milking both at the same time in winter. 
It does not hurt butter for the cream to 
sour—rather aids iu churning, making but¬ 
ter come sooner. The cream kettle I keep 
in t he cellar until the day or even! ug before 
I wish to churn; then, if convenient, set 
near a coal stove or one that, fire is kept in 
all night. In t he morning, before churning, 
try with a thermometer; it should bo at 
the temperature of G2’. If not convenient 
to set theoream near a warm stove, setting 
the kettle in hot water will answer every 
purpose. 
Many persons object to heating the milk, 
because tho milk sometimes burns to tho 
bottom of the pans. To avoid this set pans 
with water on the stove and place the pans 
with milk iu these, and the difficulty is at 
once avoided. 
If butter needs coloring, I would prefer 
carrot, which is prepared by scraping off 
the outside and washing; then grate into a 
small portion of the cream and strum this 
into the whole. For a churn SPAINE’S is a 
good one, with large opening for putting in 
the cream and taking out the butter; also 
can take the dashers out, wash and clean 
more easily. 
I would say never wash butter; use ns 
little water about butter as possible. This 
is my experience, having washed butter to 
my satisfaction, always having it go strong 
iu a few days after. I have tried many 
wavs to avoid heating milk in winter, but 
have found nothing as satisfactory as what 
I have given. — E. P. B., Eastern Pcnii’a 
Farmer's Wife. 
-♦♦♦-- 
DAIRY NOTES. 
Tho Secret of flood Rutter.—Many 
have been the attempts to account for tho 
superior reputation of Philadelphia butter. 
Perhaps the most popular notion was that 
it was due to the prevalence in mu' pas¬ 
tures and hay-fields of the “sweet vernal 
grass," which often gives so peculiar a fra¬ 
grance to meadow hay. But it needed very 
little reasoning to demolish such a theory 
as this. This grass is one of the poorest 
for bay or pasture purposes, and scarcely 
exists, except on Cold clay lauds, in par¬ 
tially shady places near groves or low 
woods. We owe much more of the sweet¬ 
ness of our butter to the abundance of 
springs and spring-houses in our State, 
than to anything peculiar which grows lri 
our pastures. Milk has a particular affin¬ 
ity for any odors iu the atmosphere, and 
water has some; hence whatever impuri¬ 
ties may get into the atmosphere of the 
spring-house are drawn out by running wa¬ 
ter, and tho very bAst security is provided 
against their being absorbed by the cream. 
—(Jennautown Telvyra/ph . 
How Easily Butter in (Spoiled.—A 
farmer’s wife writing to the Ohio Farmer 
Bays:—“Of all the products of tho farm, 
butter is most liable to be tainted by nox¬ 
ious odors lloatingin the atmosphere. Our 
people laid some veal in the cellar, from 
which a little blood flowed out, and was 
neglected until It commenced to smell. 
The result was, that a jar of butter which I 
was then packing smelled and tasted like 
spoiled beef.” Another lady reader ob¬ 
serves that there is a pond of filthy, stag¬ 
nant water a few hundred feet from her 
house, from which an offensive effluvium 
would be borne on the breeze directly to 
the milk-room, when the wind was in a cer¬ 
tain direction, the result of which was that 
cream and butter would taste like the dis¬ 
agreeable odor coining from the pond. As 
soon as the pond was drained wo had no 
more damaged butter. 
Chances for Cheese Making in Mis¬ 
souri.—Tho St. Louis Run a i. World 
says, not one-fiftieth part of the cheese 
consumed in Missouri is made in^tiiu State. 
With the most delightful valleys, and broad 
prairies, sheltered mountain ranges, we are 
doing very little towards making the cheese 
and butter we use. In Texas, Douglass and 
Howell counties. Mo., there are a great 
many localities where stock could be very 
profitably kept t hroughout the year. Tamo 
grasses grow luxuriantly, and the best of 
Spring water is abundant the year round. 
Bad Milk and Butter in Winter.—It 
is said when cows are allowed to eat litter 
which is thrown out of horse stables, im¬ 
pregnated as it is with liquid manure, 
their milk and butter will be tainted with 
the taste, in the same way that i,he flavor is 
injured by eating turnip- ibut to a more 
disagreeable degree, if litter is allowed to 
be eaten, it should be only given to other 
cattle, and not to milch cows, which should 
have nothing but the sweetest and purest 
food. 
SCOTCH vs. AMERICAN PLOWS. 
The Rural New-Yorker has heretofore 
mentioned a trial of Scotch plows on the 
Beacon Stock Farm. The New York Farm¬ 
ers’ Club had a committee at this trial who 
have made a report through their Chair¬ 
man, Col. F. I). Curtis, which was as follows: 
During the late recess of this Club a com¬ 
mittee attended an exhibition of plows and 
plowing, under the auspices of William 
Crozier, at Beacon Stock Farm, Nort hport, 
Long Island. Beacon Stock Farm is one of 
the best cultivated estates iu America. 
The fundamental principle which has pro¬ 
duced this result is thorough tillage and 
barnyard manure; hence, with Mr, Choziek 
a good plow and good plowing are essential 
auxiliaries, and under his management have 
been attained. With a characteristic ear¬ 
nestness in whatever he undertakes, it has 
been a natural consequence for this Scotch¬ 
man to become an enthusiast on tho subject 
of plows and plowing, and with a love for 
aukl Inng syne, and fields admirably adapt¬ 
ed for their use, to become equally enthu¬ 
siastic for Scotch plows and Scotch plow¬ 
men. On Beacon Farm no American plow 
or plowman can expect to excel the imple¬ 
ments i'nd workmen Mr. Cuozusilhas gath¬ 
ered around him. Ho uses nothing but 
Scotch plows, and they aru held by Scotch¬ 
men, who can strike a furrow as straight as 
the arrow flies, and turn a sod so smooth 
and even that tho rule of our early plowing 
to make each furrow better than the last, 
cannot bo applied, for all are alike perfect. 
Scotch plows are adapted for large fields 
and long bouts. In smaller fields with fre¬ 
quent turnings they would be somewhat 
unhandy on account of the long handles 
and extended hearings. 
For turning green award your committee 
are of opinion that we have in this country 
no superior to tho Scotch plow. The draft, 
is light and the implement is bundled by 
the workman with ease. They can be ad¬ 
justed to turn either a lap or a flat furrow. 
The furrow is narrower than that of the 
American plows, and such is the peculiar 
roll given to It by the convex mold-board 
that it is seldom broken, but presents a 
perfect line Iu thickness and form. 
American plows have boon constructed 
for close work; that is, to easily pass over 
stone, and around stumps and other obsta¬ 
cles. Perhaps the draft and control of the 
implement have been sacrificed to obtain 
compactness; and this was undoubtedly 
necessary iu the primitive condition of our 
fields, but now, when they have become 
comparatively smooth and free from ob¬ 
structions, there is no longer any necessity 
for shortening the handles and beams. 
Besides, as fencing material is getting 
scarce our fanners are learning the benefits 
of larger Holds which afford opportunity 
for longer furrows with less turning and 
bettor culture. Ou the prairies I here is 
space for a full sweep of handles ami beam, 
and hero the Scotch plow, or an American 
plow constructed on the same principle, 
would be at home. To the soils of New 
England and the greater part of New York, 
where tho boulders abound, the short gear 
of tho American plow is specially adapted. 
When thrown out of the ground by one of 
the. hidden stones they return to their 
work with a promptness which no long- 
geared implement can do. 
Tho Ames Plow Company were the only 
parties which responded to the invitation 
of Mr. Crozier to test their plows alongside 
of his, and they with commendable zeal 
and enterprise were on hand with a dozen 
of their best implements. The field selected 
for the trial was bounded on one side by 
Long Island Sound and consisted of a loose, 
gravelly soil with a tender sward. The 
Ames plow has a remarkable capacity to 
hug the ground, which either iu a hard or 
stony soil is a valuable feature. Tho lap- 
furrow sod-plow of tho Ames Plow Com¬ 
pany, while it did not do so good work as 
the Scotch plow iu the hands of Mr. Cuo- 
ziEK .i experts, nevertheless demonstrated 
to the satisfaction of your committee that 
it was an Implement equal to any of Amer- 
[ ieau manufacture. There were no com- 
1 punitive Lest* of fiat-furrow plows, hut the 
Ames plow on trial performed admirably 
and received the unqualified commendation 
of your committee. 
The double plow is worthy of particular 
mention and is able to perform all that is 
claimed for it: to turn a furrow of Iso d ho 
that no green can be seen, and at the same 
time prepare a mellow seed-bed. This 
plow requires a strong pair of cattle or 
three horses on account of the depth and 
width of the furrow nine to twelve inches 
deep and fifteen Inches wide. So complete 
is the adjustment of this plow that it ran 
across the field without any holding. A 
small plow Is attached to the beam, in front, 
which cuts the sward and turns It, into the 
bottom of the furrow, where it is covered 
by the furrow of the main plow following. 
Tho stubble plows, steel and iron, put the 
Scotch plow to a severe test. Your com¬ 
mittee have no hesitation iu saying that 
these plows, for plowing stubble without a 
coulter, did the best work and are a perfect 
implement. They are light and strong and 
will plow ft great depth. In this latter re¬ 
spect they are so much easier handled and 
do tho work In such a satisfactory manner 
that for stubble plowing we would specially 
recommend them. They also have a green¬ 
sward attachment, which makes them a 
combined plow, and as a plow for all pur¬ 
poses we recommend them. The side-hill 
or swivel plows put to test worked well; 
one of them has an elongated or standard 
moldboard which presses against the fur¬ 
row after it is turned over and is a new fea¬ 
ture in plowing. This takes the place to a 
considerable extent of the harrow, thereby 
saving time, and in light sod would prepare 
tho soil for seed without the necessity of a 
harrow, as it causes sufficient disintegration 
and pulverization. The stubble plow rolls 
up tho soil in such a loose, pliable manner 
that the surface is fitted at once for a per¬ 
fect seed-bed. 
— ■* * ■¥ -- 
HOME-MADE WIND-MIlL. 
J. Corwin of New Jersey says:—“ Farm¬ 
ers and others can, in many cases, construct 
a wind-mill themselves for a tithe of the 
cost of the patented plans, that, for certain 
purposes, would suit, them better, because 
easily kept In repair. Here is the sugges¬ 
tion of a plan for whioh it may lie said that 
it can he constructed (for churning, stock 
pumping, etc.) for five dollars, beside the 
material that tho farmer can find on his 
farm and his own labor, excepting also the 
sails, which properly belong to thejinalnte- 
uauci. Of course, to obtain such a result, 
the simplest possible plan must bo devised, 
and all ' improvements ' rigidly ruled out. 
It consists of an upright post supporting an 
upright shaft, having a hub on top carrying 
three horizontal arms, to ouch of w hich are 
hinged light rectangular frames covered 
with heavy muslin nr light canvas, regulat¬ 
ed to swing in one direction only, from hor¬ 
izontal to perpendicular. The sails are car¬ 
ried with tho wind, at right angles to it, and 
return edgeways against the wind. The 
post, may lean two feet at the top, so as to 
shorten tho connection of the upper box 
With it. Tho lower hearing may be iu a 
post set in even with tho ground, under the 
upper hearing. Tho pulley, four feet iu di¬ 
ameter, secured near tho bottom of the 
shaft, may have a smooth, true groove for 
rope hand burnt into Its circumference by 
a ‘stone’ bur, Its one ond resting in a hole 
in tho post, tho other iu the hand, the sec¬ 
tion in contact with the wheel being red hot. 
A mill on this plan can, at moderate cost, 
he constructed for milling.” 
•---»» » - 
The Australian Harvester is the name 
of a machine that is making a sensation 
among California farmers. Four to six 
horses are used to run it; these with two 
men are force sufficient (it is claimed) to 
Cut, thresh and sack, cleaned and ready for 
market, one aero of grain per hour. It is 
reported compactly and strongly built, 
saves half tho expense of harvesting, and 
threshes and cleans equal to the best thresh¬ 
ers. It has neither reel nor sickle-bar; Its 
operation is simple, and its draft, less t.huu 
In machines where these are used, and its 
threshing cylinder is fed with a regularity, 
it is said, impossible for manual labor to 
woi'k it._ 
Rice -Haller invented.—Sept. ‘M wo 
published an extract from the Alobile 
Register asserting the need of a Rice-Hull- 
or, and t hat a fortune awaited the success¬ 
ful inventor of one. Now The South of 
this city announces that Col. G. 11, Pea¬ 
body, Coltfmhus, Ga., has invented a suc¬ 
cessful machine, and only awaits the enlist¬ 
ment of sufficient capital in the enterprise 
to put It into the hands of rice producers. 
The South says it “workscharmingly,” and 
“ there is no doubt about its being a suc¬ 
cess.” _ 
Headers ure condemned by some Cali¬ 
fornia farmers, because it is believed the 
wheat is injured by cutting the heads off, 
thereby preventing the How of the sap into 
the grain, and rendering it neoeoeary the 
latter should be fully ripe before cutting. 
