378 
MOORE’S RURAL, NEW-YORK 
DEC. 
Resolutions Adopted. 
Rctisivul, That for the better manage¬ 
ment of the American Herd-Book in the 
future, the Convention makes the follow¬ 
ing recommendations: 
Resolved, That, in the record, the name 
and address of both breeder and owner 
shall ba given, together with the date of 
birth and the color of the animal. 
Resolved, That the ancestry of the ani¬ 
mals should be traced on both sides to Im¬ 
ported animals before they be entitled to 
registry; or to those heretofore recorded 
in the American Herd-Book, save those 
with pedigrees not false or spurious, before 
they can be entitled to registry. 
Resolved, That family names ought, to 
belong to the breeder first claiming that 
name in some agricultural paper of the 
United States or Canada, or the Herd-Book. 
Resolved. That the person under whose 
direction the animals are coupled should 
be recognized as the breeder of the produce. 
Resolved, No females shall be entered in 
the Herd-Book until they have produced 
a living calf, except as the produce of the 
dame and sire. Lost. 
Resolved, That u committee shall bo ap¬ 
pointed by the President and Directors of 
this Association, whose duty it shall bo to 
examine all pedigrees charged by any mem¬ 
ber of the Association as errors and forger¬ 
ies, or believed by them to be errors and 
forgeries; ami, when decided to be wrong, 
that the fact be published lu a chapter of 
errors, to be attached to each succeeding 
volume of the Herd-Book. 
Resolved , Lewis F. Allen be requested 
to continue the publication of the A mericau 
Short-Horn Herd-Book in accordance with 
the above recommendations. 
Resolved, That Mr. Allen be requested, 
iu recording pedigrees sent by one breeder, 
that, when quite a number are iocorded, of 
the same pedigree, iu one volume, the lirst 
shall be recorded iu full, and that those fol¬ 
lowing be abbreviated by reference to the 
first. 
Resolved, That we recommend to all Agri¬ 
cultural Societies to employ only experts as 
ju Iges, and to pay their expenses to aud 
from Fairs, and while in attendance there¬ 
on. 
Resolved, That the President and Direct¬ 
ors of each Agricultural Society are, iu the 
opinion of this Convention, the proper per¬ 
sons to appoint judges, and should be held 
responsible for tueir fitness. 
Resolved, That the practice of many so¬ 
cieties of prohibiting consultation among 
judges Is unfavorable to the making of cor¬ 
rect awards, but we think the most satis¬ 
factory results may be attained by balloting 
first and consulting afterward. 
The Committee on Veteriuary reported 
the following, which were adopted: 
Whereas, The General Government of the 
United States has made large and liberal 
appropriations to the respective States for 
tuo establishment of Agricultural Colleges: 
and 
Whereas, The live stock interest of the ' 
oouutry is of vast aud growing importance, 
and entitled to its just share of such appro¬ 
priations with other agricultural interests; j 
and 
Whereas, Comparatively little is known . 
of the diseases of domestic animals, aud 1 
their treatment aud cure; therefore, c 
Resolved, That we, the breeders of Short- £ 
Horns, recommend the establishment of an a 
efficient Professorship of Veterinary Prao- t 
tioe iu each Agricultural College; aud that 
said Professorship receive a liberal endow¬ 
ment from the college fund. 
Resolved , That we invite the breeders of l 
horses, and the breeders of other domestic t 
animals, to unite and co-operate with us in 
promoting this object. a 
Fattening Breeding Animals for Exhibition. 1 
On this subject, judgiug by the record be- r 
fore us, there was a good deal of lively dis¬ 
cussion aud some hedging. As indicating n . 
the temper of the Convention we give the 81 
resolutions introduced on this subject. We lB 
have no report as to which was adopted. If 
we find out before we go to press we will J 
append it. VVe give them in the order of >( 
their introduction by different parties: 
1. ResoVved, That in order to maintain the ’ 
present excellence of Snort-Horn cattle, tc 
aud bring them up to still greater pertec- hi 
tion, it is necessary to feed the animals Hi 
freely, especially while young:—that, while so 
we think it is unquestionably injurious to 
allow the animals to become poor, or even . 
thin, we think it a Do injurious and danger- it; 
cius to the fertility of animals, especially ui; 
bulls, to feed them with corner other heat- 
ing grain, during the whole year so as to 
keep them in very high condition. We t X 
think judges at fairs should discourage ex- th 
Oossivei.it iu Short-Horn animals as much pe 
as possible. j u ] 
2. Resolved, That it is the sense of this 
Convention that the practice of high feed- E) 
lug of animals, for show purposes, is an evil 
that is detrimental to the breeding quuli- ' 
ties of both male or female, and would rec- lj, 
onlinend a modification of the same as far y ] 
as possible. I 0 
3. Resolved, That, in the estimation of bt! 
this Convention, the practice of over-feed- s “ c 
lug animals for show purposes is one not to nes 
bt; encouraged, and that the officers of agri- 
cultural societies be recommended to so .* . 
frame their premium lists as to offer premi- £ 
urns only for animals iu breeding condition. aai 
4. Resolved, That, in the opinion of this nui 
Convention, it is not only necessary, in the aloi 
successful breeding of Short-Horn cattle, Liu 
that we should secure animals of fine form, 
pedigree, etc., but that they should be well 
fed and cared for:—at the same time, we 
look upon the practice of keeping up cat¬ 
tle without exercise, aud feeding them to 
the utmost capacity, for the purpose of 
sale, as injurious to their health and use¬ 
fulness as breeders. 
The Status of Cattle. 
The following deflu it ym of the different 
classes of cattle was adopted:—Pure breed, 
full blood; thorough-bred animals of a dis¬ 
tinct and well defined breed without any 
admixture of other blood. Cross-bred ani¬ 
mals-.—Produced by breeding together dis¬ 
tinct breeds. Grades:—The produce of a 
cross between a purc-bred and a native. 
High grade;—An animal of mixed blood lu 
which the blood of a pure-bred largely pre¬ 
dominates. 
<§airg Hiisbatttlm. 
LIMBERGER CHEESE.-I. 
A few years ago Limberger cheese was 
imported into this country to supply the 
wants of our German population ; now all, 
or nearly all, of this character of cheese 
needed hero is produced in tho United 
States, and the greatest bulk of it Is made 
in the State of New York. Extensive 
dealers in tho article, with whom we have 
conversed, as well as those who are furnish¬ 
ing it directly to the consumer, say that 
American Limberger is far superior to that 
made in Germany, and that an imported 
Oneida counties there are over 1,700 cows, 
the milk of which goes to make Limberger 
Cheese, while in Wayne and Onondaga there 
arc factories employed in making this char¬ 
acter of cheese. In Jefferson county Mr. 
Baltz himself has twenty-eight factories 
making the cheese. Besides these and other 
factories there are quite a number of farm 
dairies engaged in the manufacture. 
Baltz’s Operations, and Where the Cheese 
Coes. 
Mr. Baltz manufactures and purchases 
for shipment abont one million of pounds 
of Limberger annually. Tie ships to New 
York city, to Louisville and St. Louis, and 
to other cities, South and West, wherever 
there is a largo German element. The price 
now, of Limberger at the factory, is from 
10’^c. to 11 He. per pound; but during the 
war, and after, the prices were much high¬ 
er, sometimes as much as 28c. per pound. 
Then largo sums were realized in making 
Limberger cheese. 
Method of Manufacture. 
Figure L 
cheese could not be sold here in competi¬ 
tion even though the price was made the 
same as that for American, One reasou 
for this, we suppose, is that Limberger re¬ 
quires to be eaten when ripe, aud iturt it 
rapidly deteriorates, or is liable to deterio¬ 
rate, when over-ripe, and thus fresh sup¬ 
plies from the factories give better satis¬ 
faction than that which is imported. 
It must be evident, too, that there is 
really more system, not to say science, iu 
the manufacture of Limberger at the fac¬ 
tories of America, than in the small farm 
dairies of Germany, lienee we see a very 
good reason why American Limberger 
should meet with favor among the lovers 
of this kind of oheese. 
Characteristics. 
But some of our readers may ask—What 
is Limberger? and what are its peculiari¬ 
ties? It is a small, fiat, briolc-like cheese, 
about live inches square by two and a half 
to three inches thick, and weighing, when 
ripe, about two pounds. The shape varies, 
however, from a square to oblong. Its 
most distiugushed peculiarity, when con¬ 
sidered in prime com!i tion, is its odor, which 
is intensely Btrong, rank, approaching, if 
not quite, that of putrid animal matter. 
Even the Germans who have, from long use, 
been educated to like Limberger better 
than any other kind of cheese, admit that 
it smells badly. The oheese under the 
tongue is soft, salvy, extremely rich and 
buttery. To most American palates the 
flavor would bo regarded as too rank, with 
About the middle of September we v<sit- 
? ed, among others, one of the factories of 
5 Mr. Baltz situated in the town of Pamelia, 
, Jefferson Co., N. Y., a few miles from the 
* City of Watertown. This is perhaps one 
I of the most complete establishments of the 
■ kind in this country. The cellar alone cost 
' over ?G,000, and is excavated out of tho 
lime rock, the top being arched with stone. 
The arch is 18 feet from the solid limestone 
bottom. The dimensions are 100 feet by 
2.'j feet. Here tho cheese are packed aud 
stored until ready for shipment. Tho man¬ 
ufacturing department is constructed in a 
similar maimer, but is smaller iu size. The 
milk of about two hundred cows comes 
to the factory, and cheese is made twice 
a day —morning and evening. As soon 
as the milk is delivered it is strained 
in tho vat and raised to a temperature 
of IHT Fahrenheit, when rennet is added 
sufficient to coagulate t he mass in about 80 
minutes. The coagulated milk is then cut 
crosswise of the vat with a gang of steel 
curd knives, and in about five minutes uf- 
ter it is cut lengthwise of the vat. It then 
stands a few minutes, when it is worked 
with two tin shovels, made slightly con¬ 
cave. They are about 13 inches wide by 9 
inches broad, with rounded corners like 
the accompanying figure (Fig. 1). The 
shovels arc worked, one In each hand, and 
the curds gently turned and cut for the 
space of three minutes, when it is left at 
rest for about five minutes, und the shovels 
again used for three minutes, and so alter¬ 
nately for an hour. After the mass lias 
been left at rest from ten to fifteen min¬ 
utes for t he whey to settle, and if the curd 
is of the proper texture and consistency, 
■ w'hioli is determined by its appearance aud 
feeling, the whey is begun to be removed. 
For this purpose a deep, pan-like vessel, 
pierced with holes, is used. It is pushed 
down into the mass, aud tho whey liowiug 
through the holes fills the vessel and is 
then dipped off. About two-thirds of the 
whey is thus removed, when that which re¬ 
mains is left to be mingled with the curds 
which are now ready for the molds. The 
molds are 2 feet 4 inches long, inches 
wide by 7.H inches de-op (measured on tlie 
outside and including the thickness of the 
boards of which they are made), and are 
divided up with partitions so as to make 
five cheeses, each live inches square. The 
molds arc pierced with holes 1VJ inches 
apart for the whey to escape, (see Fig. 2.) 
and when the whey has passed off aud the • 
curds settled together the oheese will bo 
about 3 inches thick. * 
tables two hours, they are turned over and 
remain from three to four hours, when 
they are turned again, aud in three or four 
hours turned for the third and last time in 
this part of the process. 
They then go to the salt table, where 
they are salted morning and evening for 
four days. Iu applying the salt it is rubbed 
with the baud on the edges and top side 
only of the cheese, and placed in tiers two 
or three cheeses deep. That is, on the 
second day as they are salted, they are put 
two cheeses deep and on the third day 
three cheeses deep, and so on until the 
salting is completed. They then go to the 
curing-room, aud are to be set on edge aud 
are placed close together. 
John G. Kuhek is the foreman at this 
establishment, and ho lias had fourteen 
years' experience in manufacturing Lim- 
berger cheese. We shall have something 
to say on tho curing and packing in a sub¬ 
sequent article. 
THE HORSE EPIZ00TY- DISTEMPER, 
When the horse disease first made its 
appearance I felt somewhat alarmed, as I 
have a stable of valuable, horses. The dis¬ 
ease finally reached my neighborhood and 
finally iny stable. One stallion and two 
other horses commenced coughing. I 
adopted the same treatment I have prac¬ 
ticed in horse distemper for forty yearp, 
and have always broken it up with but lit¬ 
tle sickness. It never breaks in the bead 
nor outside. My three horses have not 
been what you may call sick; they have 
coughed about eight days a little. My other 
stallion and brood mares have so far es¬ 
caped. J gave them of salt three x>arts and 
sulphur one part. 1 think it a sure prevent¬ 
ive. My treatment when the horses com¬ 
mence coughing is, give one tablespoonful 
of salt peter and as much antimony os cau 
bo put on a two cent piece, twice adny for 
two or three days, in a bran mash, wet with 
hot water; afterward once a day is suffi¬ 
cient for a fow days; blister under tho 
throat with a liquid blister—one-half ounce 
oauthandes; one ounce oil origanum; one 
and one-half gills oil. Apply twice a day 
the first day ; then once a d iv fnv two days. 
This blister is very important in either case 
—the horse distemper or this < pizooty. I 
contend both diseases are closely allied. 
1 give water with the chill taken off to 
avoid chilling tho horse; no exercise to 
speak of until the horse has about stopped 
coughing. I then use them as usual. This 
medicine drives the disease out of the sys¬ 
tem into the water. My horses have not 
been relaxed a week. 
In regard to smoking horses with tar, 
leather, etc., I disapprove of it for this 
reason1 cannot Bland the smoke myself, 
and a horse will not if lie can avoid it; nor 
do I see any good reason for, or result from, 
tile practice. If any one thinks his horse 
is badly choked or filled up, let him smoke 
with saltpeter and a littlo sulphur. The 
uian is benefited by tills; why not the horse ? 
This I have never seen recommended by 
veterinary surgeons. E. Bond. 
Canastota, N. Y. 
is intensely Btrong, rank, approaching, if ™ ou mo incnes square, me HORSE DYING FROM EATING COEN. 
not quite that of putrid animal matter, for the'whey Gi eacapeVie Fi^ S) informal ionTT^k is concerning a 
be\m educatod a, to Hke^ISb™?"hetT’ and wbeu tbe " he - T has P^edoff and"the J' 0uu E which died only a few days 
than any other kind of eh ,, , -.n, ’tVi^t curds settled together the cheese w ill bo smco belonging to one of my ueigbors. The 
t s nelD L i IT in about 3 inches thick. «** ™s about four years old, had always 
it smells badly. The oheese under the _ been healthy, never having refused a meal. 
tongue is soft, salvy, extremely rich and V ' • |V * 4 V * ' * V * ' V ’ ' \ On Saturday night, after 9 P. M., the colt 
V™ St *Tf' C T l ‘ a,ate8 tb0 '■ %* ' •> : ; r ’ : : U 2 « ot ilito the corn crib, shelled the corn off 
' °r ouhl be legarded as too rank, wtth |®. . . . . ..j from about eighty ears of corn und proba- 
somethmg of a taint little less disagreeable . bly ate about one peck of corn. The owner 
than its odor. Still, when eaten earlier in 
its maturity than that required by the Ger¬ 
man taste, or before it has begun to smell 
badly, the flavor is mild, aud tho cheese is 
excellent. We have eaten Limberger in 
this stage of development aud found it 
perfectly delicious, being sweet, mild and 
full of meat. 
Extent of Limberger Manutacture in New 
York. 
We have remarked that the great bulk of 
Limberger is produced in the State of New 
York, though how much is made iu other 
States we have not the statistics at hand to 
show. An idea of the extent of the busi¬ 
ness in some of the counties of New York 
will be seen from tho following figures, 
given us by Mr. Antirf.w P. Baltz, who 
handles large quantities of this cheese an¬ 
nually. He states that Jefferson county 
alone has 7,MS cows furnishing milk for 
Limberger manufacture. Iu Lewis and 
Figure 3. 
The curds, mingled with whey, are dipped 
into the molds, each compartment being 
filled, when they go upon the table to 
drain; after standing about eight or ten 
minutes, they are turned bottom-side-up, 
the square forms of cheese resting on rye 
straw, which is spread thinly on the table 
to facilitate drainage. In this •omlition, 
or w ith the. molds still covering thecheese, 
they remain three-quarters of an hour, 
when the mold is taken off and the cheese 
laid upon the table with strips of board 
separating tho cheese, the one from the 
other, in order to preserve the form. The 
oheese are now'about two and a-half inches 
to three inches thick, and the tables are 
slightly inclined, so as to facilitate a drain¬ 
age of whey. After standing upon the 
discovered earl)' in the morning w hat had 
happened, and found the colt suffering very 
much, lie at once drenched the colt with 
about one pint of lard, in the absence of 
anything better. It did not seem to do 
any good, ho then sent and got oue quart 
of linseed oil and gave that with a little 
turpentine—say one-half gill—but all to no 
good. There would occasionally a bail, 
mixed with a slimy substance, pass from 
the colt; but it hud no regular passage all 
day. It died earlySunday evening, seem¬ 
ingly choked to death. We opened the colt 
Monday morning aud of course found a 
large amount of corn iu the stomach aud 
intestines; but it had, to our utter sur¬ 
prise, been perfectly masticated. Now we 
wish to know what more could have been 
dune than was done for, and what killed 
the horse. Would it have been advisable to 
give croton oil? If so, how much? 
Lowell, O. e. w. r. 
