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TESTING MILK. 
Ox September 12th, 1870, the boiler at the 
Davis Cheese Factory, Herkimer county, 
“ sprung a leak," ami was found to be so 
much out of repair as to require its removal 
and a new one put in its place. As there 
was no other convenient heating apparatus 
for making cheese at the factory, while the 
necessary repairs were going on, Mr. Davis 
concluded to receive the milk as usual, and 
manufacture butter from it. The morning’s 
and night's milk was placed in the vats, and 
cold water immediately set running beneath 
and around the vats, so as to reduce the tem¬ 
perature of the milk to about 58 c . The 
whole delivery of milk for the day, morning 
and evening, amounted to 4,000 pounds, and 
-when it had stood in the vats twelve hours, 
the cream was taken off and the skimmed 
milk fed to the hogs. 
When the cream was churned, it was 
found that the 4,000 pounds of milk yielded 
200 pounds of choice butter, the color and 
texture being all that could be desired. 
Now, comparing the relative profits from 
making butter or cheese of this milk, we find 
that the 200 pounds of butter, at 40 cents, 
would amount to $80; but had it been turned 
into cheese, on a basis of a pound of cheese 
to nine pounds of milk, we should have 444 
pounds cheese—say at 14>£ cents, amount¬ 
ing to $04.38. In other words, the accident, 
or failure of the boiler at the factory, instead 
of proving a loss to patrons, as was antici¬ 
pated, resulted in a gain of $15.62 per day, 
and in addition, the increased value of the 
skimmed milk over the whey, as a feed for 
the hogs. 
We have referred to the above facias, sim¬ 
ply to show how important it is that manu¬ 
facturers of dairy products should under¬ 
stand the retd value of the milk they are 
handling, and at the same time to be so pro¬ 
vided with conveniences that a change can 
be made in turning the milk to the best ac- 
count—either for butter or cheese—as the 
market for either product may promise the 
best returns. 
Mr. Davis remarked to us, when making 
the statement, of results above given, that he 
was quite astonished at the richness of the 
milk, and but for this actual experiment, he 
could not have suspected the loss that was 
being sustained, from day to day, by making 
the milk into cheese instead of butler. 
We presume there are hundreds of cheese 
makers who are experts in manufacturing 
cheese, who go on from year to year without 
a moment, a thought us to whether the milk is 
being made up to the best ad vantage or other¬ 
wise. It is true, the construction of cheese 
factories is such that no provision is made for 
butter manufacture, and a change to butter 
making is not expected. St ill, the manufac¬ 
turer should be constantly testing the quali¬ 
ty of the milk delivered, and he able to ad¬ 
vise patrons, from time to time, in regard to 
its per centage of cream. And with the in¬ 
struments now at command, and which no 
good cheese factory should be without, this 
testing of the milk is not at all difficult. 
The cream gauges and per cent, glass will 
give the per centage of cream for a given 
quantity of milk with sufficient accuracy 
for till practical purposes, and when the 
milk is found to be very rich, an experiment 
in setting a small quantity and churning the 
cream should be made so as to advise patrons 
concerning the value of the milk they are 
delivering. 
In the construction of cheese factories we 
have advised, for some years past, that some 
provision lie made for manufacturing but¬ 
ter. We believe in turning the milk to the 
best account, and in so arranging factories 
that butter or cheese can be made from day 
to day, or alternately from week to week, as 
will give farmers the most money from their 
cows. 
When butter is worth forty cents per 
pound, and twenty pounds of milk will 
make, one pound of butter, we cannot see 
why any one should insist, that the twenty 
pounds of milk should be turned into cheese 
which will sell only for thirty cents. Of 
course, if farmers prefer to lose ten cents on 
every twenty pounds of milk in their desire 
to increase the cheese product, that is their 
own matter; but we think they can be re¬ 
ceiving no material injury by being made 
acquainted with the fact. 
We notice that some of the Herkimer 
county factories commenced, on the 24tli of 
September, receiving milk only once a day. 
The night’s milk is set at t he farm, the cream 
taken off in the morning, and then goes 
with the morning’s milk to the factory. 
This is as it should be, since the milk after 
one mess is skimmed will be quite rich 
enough at this season to make a good meaty 
cheese. 
At, some of the factories the night’s milk 
has been skimmed in the morning during 
the entire season, and the cheese, we under¬ 
stand, has sold at the same figures as at ad¬ 
joining factories, where no skimming was 
allowed; but at this season of the year we 
consider it a great wttsie for factories to at¬ 
tempt to work up the cream of the night’s 
milk into cheese. It is better to skim and 
make into nice butter, than to have it pass 
off from the curds in the whey, since it is 
doubtful whether the hogs duly appreciate 
this butter in the whey, which takes from 
the fanner's pocket at the rate of forty cents 
per pound. Expensive hog food of this 
kind makes costly pork. 
-- 
CARROTS P0R WINTER BUTTER. 
The question of feeding carrots to milch 
cows for producing butter is discussed iu an 
elaborate article by the Boston Cultivator. 
After copying our article in the Rural Nkw- 
Vokkek of November 2Glh, iu which we 
referred to the value of carrots as a feed for 
milch cows in winter, when nice, yellow, 
well-flavored butter is an object, the Culti¬ 
vator remarks as follows: 
“ As a vegetable, when cooked and put upon 
the table, or as it is used by some in flavoring 
Boups, its flavor or lasts as a vegetable la object¬ 
ed to—and ever has been, judging us we do from 
observation more than any other vegetable, 
the onion not being an exception. Why, then, 
should Us flavormgqualiUee be so constantly ex¬ 
tolled in regard to butter made from milk of 
cmvs fed on carrot*'/ Wo have often I.bo ugh! of 
this, and doubted; and now ask our friend Wil¬ 
lard, in all sincerity, what he knows about it — 
not what lie thinks, nor what, others have said 
and still say, who nuly guess or think, but really 
know nothing about It. 
What we said In the article referred to is 
the result of practical experience iu the care 
and management of our own herd now ex¬ 
tending over a period of twenty years. 
During this time we have made numerous 
experiments with different kinds of roots as 
well as oilier kinds of food for our milch 
stock, and we have taken much pains "to 
know about ” the results. And it may be 
proper to slate here that we make dairy 
farming a business, and that all its details 
have been done from time to time with our 
own hands. But in saying this we do not 
claim that our way is always best, nor that 
our conclusions must always be nearer the 
truth than those of others; indeed, our 
twenty years’ experience in farming has 
taught us that one cannot be too careful in 
drawing conclusions and in making up opin¬ 
ions. The truth cannot always be reached 
from hasty experiments. It is only by long 
and careful investigation, and .by repeating 
our operations so as to verify certain results, 
that one is able to arrive at correct conclu¬ 
sions in respect to many questions connected 
with farming. 
Now, when we said that “ cows in spriug 
that are supplied with plenty of early cut 
hay, well cured, and liberally fed with car¬ 
rots and a little grain, Will make butter al¬ 
most. equal in color and flavor to that made 
when the cows were at, grass," wc simply 
gave what had resulted in our own dairy 
and from our own experiments. 
In winter butter making, what we seek to 
obtain is a quality or character of milk that 
shall approximate as near as may be to that 
made when the cows are upou good, sweet 
grass. In the first place, the cow must be 
in a healthy, thriving condition, and when 
succulent food, like roots, are fed with early 
cut hay, they seem to produce an effect very 
similar to fresh grass. The carrot, too, contains 
an element in its composition (pectic acid) 
which, when mingled with the other foods, 
enables the animal t,o assimilate their nu¬ 
tritive parts more readily and more effectu¬ 
ally. The carrot does not carry an objec¬ 
tionable flavor into the milk, like the turnip, 
but simply assists the animal in secreting 
milk that has a flavor like that produced 
from pasturage. The orange carrot gives 
color to the milk, as we have repeatedly 
verified by experiment. We have never 
heard of any one who could detect a carroty 
flavor in the butter of cows fed upon them. 
Still it is possible that when cows are fed 
to excess on such roots, the flavor might be 
objectionable. 
Some butter makers use the juice of car¬ 
rots for coloring winter butter, (we have so 
used it,) and, when properly prepared and 
used, we have never heard it objected to as 
imparting a bad or carroty flavor to the 
butter. 
Mr. J. B. Lyman of the New York Tri¬ 
bune, reports Isaac A. Calvert —a noted 
manufacturer of Philadelphia butter—as say¬ 
ing that he (Calvest) uses no roots for his 
cows, except it be carrots. He obtains a dollar 
per pound for his butter in the Philadelphia 
market ; and if there was any objectionable 
flavor resulting from feeding carrots, this 
noted Philadelphia butter maker would most 
assuredly have discovered it when making 
sales to his most fastidious customers. 
Possibly the experience of others may dif¬ 
fer from ours on this question; if so, we shall 
lie glad to publish “ what they know," not 
“ wlmt they think about it." The Cultivator 
gives several tables, showing the composition 
of carrots aud t urnips, as determined by sev¬ 
eral eminent, chemists, from which it appears 
that the former is much more nutritive than 
the latter. 
We find the carrot a much more expen¬ 
sive crop to raise than the turnip or mangel. 
On this account, we cannot advise that it be 
made the main root crop; but as a feed for 
cows in milk,during winter or spring, where 
a uice product is sought for, it serves a good 
purpose. In connection with other roots 
therefor, it can be grown with advantage for 
dairy stock. 
-♦-*-*- 
A DELICIOUS FRENCH CHEESE 
In 1866 we made an examination of French 
cheese, testing numerous samples in Paris, 
and in other parts of France. Most of the 
French cheese is molded in small, flat cakes, 
often of fanciful shape—about an inch thick, 
and from two to four inches across. They 
are sometimes round, and sometimes square 
or oblong. The flavor of some samples is 
peculiar, while in others the character, 
judged by the English standard of Cheddar 
or Stilton, ia excellent. 
penetrating The atmosphere exercises a great 
influence in the production of this cheese, as 
well us i lie grass on which the cows are fed. The 
Brie differs in one important, respect from most 
things—it is the best cheese, and the cheapest. 
It Is within the reach of any French peasant in 
the disil icit where ii is made, however poor he 
may be, and one ot the most nutritious substan¬ 
ces be eun eat. 
Such is the description of a cheese which 
is very liiile known, either in this country 
or in England. One thing will not pass un¬ 
noticed by our cheese-makers, viz ., that veal 
is used to coagulate the milk instead of ren¬ 
net. It will be observed, too, that the tem¬ 
perature iu curing is much lower than that 
usual with American cheese. 
Churn Power Wanted. 
A great desideratum of the age is a cheap 
one horse power for churning. The horse 
is undoubtedly the best animal for that pur¬ 
■A. TRIO OF PEKIN OR COCHIN BANTAMS. 
There are so many different views as to 
what constitutes a palatable, fine-flavored 
cheese, that one is likely to be misled, when 
reading descriptions of foreign cheese, unless 
some particular standard of excellence is re¬ 
ferred to. The Germans, the Swiss, the 
Norwegians, the Danes and other European 
nations, have peculiar kinds of cheese, which 
are regarded by each nation as excellent; 
but when judged by the standard of English 
taste, they full quite low in the scale of points 
that make up what the cheese mongers of 
London cull good cheese. As the American 
standard for good cheese is essentially that 
of England, we compare and speak of the 
quality or flavor of cheese made upon the 
Continent of Europe, according t.<> the Eng¬ 
lish standard of taste, and not according to 
the standard of other nations. The Lim- 
berger cheese has a much higher reputation 
in Germany than in England; and so with 
other samples of foreign cheese. In discuss¬ 
ing the merits of different kinds of cheese, it 
is always well to understand clearly, whether 
it be excellent according to the English stand¬ 
ard of taste, or that of some other nation. 
Iu the notes from recent French publica¬ 
tions contained in the last Report of the 
Department of Agriculture, we find the fol¬ 
lowing description of Brie cheese. The pro¬ 
cess of manufacture, as given in the report, 
however, will be unintelligible to the gen¬ 
erality of American dairymen, from the fact 
that the temperature for conducting opera¬ 
tions is according to the Centigrade ther¬ 
mometer in common use iu France, while 
that in use in this country and England is 
marked in the scale of Fahrenheit. The 
difference between the two will he readily 
seen when it is understood that the scale of 
the centigrade between the boiling and 
freezing points of water is divided into 100°, 
while in Fahrenheit it is marked by 180°. 
According to tbe centigrade water freezes at 
0° and boils at 100 s , and according to Fah¬ 
renheit it freezes at 32° and boils at 212*. 
The centigrade scale is altogether the most 
sensible, and should—as it doubtless will in 
time—be adopted in this country. We have 
made the proper changes in the description 
of manufacture, making the temperature to 
correspond with Fahrenheit. 
The cheese of Brie takes Its name from the 
part of France where it is made. It was awarded 
the palm of superiority over all other cheese at 
tlie croat Exposition by a committee of persons 
of differem nationalities. Jt in understood that 
the Stilton of England was next in favor. Brie 
cheese is made In the following manner:—As 
soon as the milk is drawn from the oow ii is 
poured through a tine silk sieve and is carried to 
the dairy, whore it is emptied Into an earthen 
crook; afterwards a small piece of veal Is put in 
to coagulate ti. and It 1 b allowed to remain. In 
this way it thickens in a couple of hours, when 
its tempera tun? boos from 88* f.O KH“ Fahrenheit. 
Then it is drained off on willow wood into a 
cylindrical mold of wood, until entirely separate 
ed from the watery part, which occurs tn a few 
days. Next It )9 salted and taken out of the 
cellar and exposed to the fresh sir at a tempera¬ 
ture of OU" to ftS" Fahrenheit. Then it is turned 
at least every two or three days and the upper 
side carefully salted. When it is welt Impreg¬ 
nated with salt, and is dry, It Is taken hack to 
the cellar and deposited on a bed of bay where it 
ts still turned from time to time until ready for 
use. Amateurs consider it made (ripe for use) 
when it, begins to bo soft and has a strong odor. 
It resembles an Immense pancake with a rough 
exterior that does not look altogether dean, but 
this is scraped off in eating. This cheese has a 
most delicate flavor, and is renowned thorough- 
out Europe, aud besides this has the advantage 
of cheapness. One of tin* most important fea¬ 
tures in making this cheese is to separate care¬ 
fully and entirely the coagulated from the 
watery part. 
It i 9 considered well to press slowly and pro¬ 
gressively to arrive at this result, because the 
watery part in souring more and more as it re¬ 
mains, experiences a fermentation, and imparts 
10 the cheese a taae too 6trong aud an odor too 
pose, all other quadrupeds being unreliable. 
Churning by hand is the most laborious ex¬ 
ercise connected with the dairy; there are 
thousands of formers who keep from five to 
fifteen cows who would at once avail them¬ 
selves of the opportunity 1opurchase none 
horse power that would meet their require¬ 
ments. There are two indespeusable prere¬ 
quisites connected with such a power: first, 
it should lake up the least possible space; 
second, it should be afforded at a ju ice that 
would be within the reach of all. W oh ever 
lias the inventive genius to construct such a 
power would not only obtain remunerative 
employment, but would be a benefactor of bis 
race. The common tread power would not 
be objectionable bo far as space is concerned, 
could it. be simplified, and afforded at a price 
that would meet the favor of dairymen.— 
W. A., Addison Hill. N. T. 
POULTRY NOTES AND QUERIES. 
I’ekin or Cochin Bantams. 
This remarkable of all the numerous 
breeds of Bantams, an illustration of which 
is here given, was first introduced in Eng¬ 
land in 1862 or ’63, and one or two pairs 
have been shown in this country. It is said 
the original progenitors were stolen from the 
Summer Palace, at Pekin. They partake 
somewhat of the habits of the Oochiu Chinas, 
and resemble Buff Cochins very much in 
color aud form, possessing the feather-leg, 
abundant fluff, presenting, as the engraving 
shows, a most singular appearance. To 
breed them perfect birds in this country, will 
require great skill; still, by being crossed 
with other breeds of feather-legged Bantams, 
to introduce fresh blood, and then breeding 
back to the pure strain, may have the de¬ 
sired effect. The Pekin Bantams arc very 
tame, the liens are good sitters and mothers; 
the males even take a share in brooding the 
chicks. Their novelty will undoubtedly 
make them great pets among bird fanciers. 
Birmingham Poultry Show. 
At tbe late Birmingham (England) Poul¬ 
try Show, there were exhibited no less than 
294 pens of Dorking fowls, 73 pens of which, 
were named in the prize and commended 
list; 323 of Cochins, 69 prize pens ; 260 of 
Brahmas, Lady Gwydyk’s pen taking the 
extra prize of a silver cup; 72 of Spanish ; 
27 of Malay; 107 of Creve-Coeur, Houdan 
and La Fleclie; 195 of Hamburgh; 63 of 
Polish fowls; Game, 374; Bantams, 174; 
Ducks, 120; Geese, 36; Turkeys, 07,—in 
this class Mr. Simpson of the N. Y. State 
Poultry Society took the first prize for the 
heaviest turkey shown, which weighed 36j4 
lbs., beating “all England” by one pound 
and two ounces; Pigeons, 453 coops. As 
usual, the Rouen ducks agaiu took the first 
prize as to weight—a drake and duck of this 
breed weighing 1914 lbs. The prize goose 
and gander weighed 62J£ lbs. 
Scales ou Fowls’ Legs. 
W., Rochester, N. Y„ writes us, under 
date of Dec. 20th: —“Will some of the 
Rural New-Yorker readers iuform me 
the cause for a “ clutch ” of chickens, in my 
] poultry yard, having rough, scaly or “ corn¬ 
ed” legs? Tliis brood was batched May 
I 29th, and are fine, healthy birds, except with 
this peculiarity. I have lately dressed some 
of them for market, and, ujion examination, 
found that the scales, which could he easily 
picked from their legs, closely resembled 
Indian corn. I would be pleased to know 
the cause, and a preventive, if there be one.” 
The disease your fowls are troubled with 
is called scale or scurvy leg. The disease is 
caused, in many cases, by too close confine¬ 
ment of fowls during winter, over feeding, 
and not sufficient meat and green food. One 
of the best remedies is to dissolve a little 
carbonate of soda (sal soda) in water, and 
rub the legs every da 3 T with the mixture 
until the scale is removed. Strong soap 
suds would answer the same purpose. After 
this is done, and the feet and legs become 
dry, anoint them with lard and sprinkle on 
some sulphur or red precipitate, or they 
may be mixed iuto an ointment, and then 
apply- _ 
Wlmt Ails the Ducks I 
J. R. D., New York City, writes us for 
information relative to “ what ails his 
ducks ?” Will some of our numerous read¬ 
ers take it upon themselves to answer his 
queries ? He says :—“ Your notes and cor¬ 
respondence on the poultry yard are read 
carefully, and turned to good account. Still, 
seeking some information as to the rearing 
of ducks, will you permit me. through your 
columns, to get that information from some 
of your numerous readers? We last year 
attempted to raise ducks, but failed. Not 
discouraged, however, an attempt was made 
again this year, but with the same results, 
viz., a lot of lame, deformed things, unpleas¬ 
ant to look upon, and I should think not 
very pleasant to the palate. A perfect fail¬ 
ure, I conclude. Now what and where is 
the trouble? The eggs have always hatch¬ 
ed well, and the young ducks grow finely 
until about two months old, when the}’ get 
lame, run at the eyes, and often die. I let 
them roam, and I have housed them upon 
board floor and ground,—all bringing same 
results, I have been particular in giving 
fresh water, aud plenty of it; feed, corn, 
wheat and buckwheat. Breed, common 
black and white, and the small top-knot. 
If some kind friend will name the disease 
and give the remedy, he will not only con¬ 
fer a favor on duck raisers, but the ducks 
might enjoy life somewhat.” 
A Selling (Libtiler. 
I am a boy some over fifteen years of age. 
I saw in Rural New-Yorker the gobbler 
story, aud a challenge to “ beat it if you can.” 
I think I can. I have an old gobbler that 
haB set three years in succession—first on 
liens’ eggs, but the old rooster, probably 
thinking he was doing a little more than his 
part, would not let him alone, until he had 
spoiled all his eggs. The next Season I set 
him on fifteen turkey eggs. He hatched out 
eleven young turkeys and took good care of 
them—rather better than a lieu, as he would 
let them eat all they wanted before he com¬ 
menced, which an old hen will not do. Last 
spring I set him agaiu; he set very faithful; 
would not even leave the nest long enough 
to eat without he was driven off’; even then 
he would show fight. He hatched out five, 
but did uot succeed in raising them. He 
now governs the turkey tribe; does not al¬ 
low quarreling nor fighting.— Eliphalet H. 
Information Wanted. 
John A. Allen, Geauga Co., Ohio, wishes 
to he informed as to the bight of a picket 
fence to inclose four rods square, suitable to 
keep fowls of the following breeds :—Brah¬ 
mas, Silver Polands and Dominiques. 
We have a breed of fancy chickens here, 
which I have never seen mentioned in your 
lists of prize fowls. They are pure white, 
the neck and hackle feathers in the cock the 
least bit creamy. In size aud ajipearance 
they resemble the Brahma, the cock weigh¬ 
ing' from eight to ten pounds, hens six to 
eight ; feathered legs; are very hardy, and 
excellent winter layers ; they are single 
combed. I would hkc to know the name 
of them. Please answer through the col¬ 
umns of the Rural New-Yorker, and 
oblige—A Subscriber, San Antonio, Texas. 
Can you tell me what is the matter with 
niv chickens from the following symptoms? 
They will stand in a sleeping position all 
day, witli their heads under their wing; eyes 
shut so you can go and catch them at any 
time; sores breaking out ou their heads; 
not inclined to eat; show very little life. 
When night comes they stay in the same 
position they have been in, aud do not go 
to roost with the other (owls. They also 
gape as if there was something in their 
throats. By giving me your opinion, and a 
remedy, if you know of any, you will oblige 
—W., Jersey City . 
Will yon, or some ofc your readers, tell 
me what ails my chickens ? I have about a 
hundred now old enough to cook, and every 
one we kill has a liver three or four times 
the natural size, and of a green color. They 
all eat well, but some have died. I have fed 
corn meal, shorts, wheat, etc. What can I 
do for them ?—F. W. Marshall, Fort Leav¬ 
enworth, Kan. 
Who, of the numerous readers of the 
Rural New-Yorker, having experience, 
will answer the queries of our correspond¬ 
ents? 
