lairg ©ttsbanbrg. 
CHEESE FACTORY MANAGEMENT. 
What la the usual price per pound for mak¬ 
ing cheese, the maker to own the buildings and 
fixtures necessary, do all the work mid guarantee 
to make and keep the cheese which shall brings 
price equal to the highest paid for any cheese in 
the State, patrons to haul the whey front the 
factory ? 
Is it i ulenble for maker, (as above set forth,) 
to insure the cheese against loss by lire, &o.? 
What difference in price for making per pound 
of cheese for or against feeding hogs the whey 
at the factory ? 
I would like to have a plan of oheeso factory 
given in detail In the Rural Nkw-Yokkeii, 
should illtc to have the width limited to thirty- 
six feet if possible. AUSTIN B. Culver. 
Westfield, N. Y. 
The usual price charged for the manufacture 
and care of cheese, where the factory is owned 
and managed by one person, is one cent per 
pound of marketable cheese. The weight of 
cheese is determined when sales arc made or 
when the cheese leaves the factory. For very 
small factories or where the number of cows 
l'roin which milk is derived is less than three 
hundred,a larger price than that named Isorten 
charged. It Is uot customary for manufacturers 
to make such strong guarantees as those named 
by our correspondent. Manufacturers who 
guarantee to make cheese Unit will sell for as 
high a price a? any In the State ought, In justice, 
to be paid something extra for such guarantee. 
Such a guarantee assumes not only that the 
cheese shall he equal in Uavor ami quality to any 
in the Slate, hut that it shall be marketed at. the 
best timeund in the host manner. Thlslstaking 
a heavy risk on tin? part of the cheese maker. It 
•is not usual for tho manufacturer of the cheese 
to pay for Its Insurance). The cheese belongs to 
pntronft, and it is no more than Just that they 
pay the insurance on their own property or take 
the risk of its injury and loss by flrn. 
Wo do not know as there Is any settled rule In 
regard to additional rates for manufacturing 
the cheese, where hogs are kept and cured for in 
commotion with tho factory. In some cases 
there is no charge for feeding out the whoy to 
swine; but in other cusosacertalu rate per week 
for each animal is charged to patrons who havo 
their hogs kept at tho factory pens. Among a 
large number of factories, the whey Is consid¬ 
ered a perquisite of tho choose maker, and ho 
employs It for making butter or for feeding to 
swine, or for both, as he sees fit. 
The disposition of the whey is usually a separ¬ 
ate question, which the manufacturer deter¬ 
mines so as to suit tho views of patrons. Most 
of the modern factories exclude hog peas and 
swine from the factory premises. The whey Is 
conducted into a large vat, and patrons are al¬ 
lowed to cart it away In proportion to the quan¬ 
tity of milk that each delivers. It is so essential 
in securing good flavored cheese, to have ihu 
factory premises free from foul odors, that we 
cannot advise the keeping of swine in connec¬ 
tion with the factory. If the manufacturer in¬ 
sists upon having the whey as a perquisite, we 
should advise th • manufacture of whey butter, 
and then allowing the patrons to curt away the 
whey free of any charge. This will be fouud to 
give the best satisfaction. 
As different, neighborhoods have different 
rules and regulations In respect to the disposal 
of the whey, some definite understanding or 
agreement should be had between patron and 
manufacturer in this regard, previous to the 
commencement of operations at the factory. If 
any of our readers have improved plans of fac¬ 
tories, we should be glad to hear from them. 
CHEESE DAIRIES OF ERIE 00., N. Y. 
I iv as muoh interested in rending in your ad- 
minib! journal, a few weeks ago, the remarks 
of Mr. Wii.lard on a visit to Erie county, to- 
gethf c with his notes on the condition of its 
dnir's. As Ihe progress of the cheese dairymen 
of B rie has been like that of oilier loenlliics In 
the wide dairy region of Western New York, it 
may not tie uninteresting to give some farther 
historian! notes relating to that branch of its in- 
dust.rv. 
Nearly forty years ago. when 1 first settled in 
Buffalo, it was a struggling village of about 
3,0id people-now about I30,n00. The agricultu¬ 
ral condition of the county was low, the popu¬ 
lation sparse, the farmers generally poor In 
worldly gear, and the fa ruling lands but par¬ 
tially cloiired from Ihe dense and heavy forests 
which original I v clothed them. The most pro¬ 
ductive and thleklv populated farms were on 
tlie limestone grain lands lying along and In the 
vicinity of the groat post-road leading from the 
Eist Into Buffalo. Hut a few miles south of 
this road, and SI retelling nearly twenty miles 
east, lay the “Indian Imscrvntlon," so called, 
then the property and part hill v occupied by tho 
Seneca tribe of Indians. This trail atrotolled for 
about eight aides in width, comprising many 
thousand acres, iineulrivntcd and unsettled by 
them only In a few straggling villages of wig¬ 
wams, where some hundreds of the tribe lived 
and idled out. a precarious subsistence, aided as 
they wore by the annuities dispensed, through 
agents, to them by the General Government. 
This “RnsorvatiOU ’’ was not in soil, as all In¬ 
dian Reservations proverbially are — for yrnir 
Indian generally baa a sharp eye tor good soil - 
and as it cut ihe county almost through near its 
central division, was a heavy drawback to the 
agricultural progress of the extensive hack 
country tying south of it. The county was 
large, aa it still remains— stretching nearly forty 
miles from north to souili. and nearly'thirty 
miles from east to west. North of the Reserva¬ 
tion the laud is chiefly of limestone formation, 
inclining to clayey loam, and resting on the 
** Onondaga salt groupe" of the 8tutegeologists. 
This line was broken at about thp north line of 
the Reservation, where the '• Murcllu* line of 
Shale” begins, and extends with a gradually 
rising surface to the South, whore It attains an 
altitude of many hundred feet above the level of 
Lake Erie, forming a fine undulating: surface, 
watered by the various branches of Buffalo 
Creek and their smaller tributaries. Springs of 
pure, soft water abound, constituting a fine re¬ 
gion for grass. The farmers, with their limited 
means, produced grains to some extent-not 
wheat, or enough only for family consumption 
—but onis, chiefly for market purposes. Another 
drawback they hud to enoouulcr was the 
wretched condition of the few existing roads 
through the Reservation. Tho Indians would 
make no rOuds on their lauds, and it was only 
by tho hardest and most expensive labor that 
passable roads could be made at all through 
their laud. 
Buffalo then being a poor little town, and the 
Erie Canal hut just opened, offered only a limit¬ 
ed market for tho tanner’s produce, and as a 
mutter of course, Ills gains were small, and his 
material progresa slow. The town of Hamburgh 
lay next to the Reservation on the south, com¬ 
posed of good land, eminently calculated for the 
dairy, ag well as for the favorable growth of 
other ordinary products of the soil. Even at 
that time there were some fine dairies in that 
town,ami by the superior quality of theirchoose, 
they were rapidly brought Into notice and de¬ 
mand. Cheese factories were unknown, aud the 
article was only made in families. Yet, some of 
tho larger dairymen, keeping forty, fifty, or even 
more cows, turned off largo amounts of it annu¬ 
ally, and nt five cents a pound, the usual market 
price in Buffalo; they thrived, extended their 
farms, ami were encouraged. 
About the year 1SUI. the Reservation was sold 
by the Italians to the Company, composed chief¬ 
ly ot an association of gimflctncu living In the 
City of New York, who laid long held {lie pre¬ 
emption right of purchase from the State Gov¬ 
ernment, and the lands were aoon surveyed and 
> opened to individual purchase, dins opened the 
way, by various thoroughfares, to l|ie fanning 
region south, led In a multitude of now settlers, 
and from that time forward a new agricultural 
era dawned upon the sequestered “south towns” 
of Brie county. 
The dairy Interest now rapidly spread over this 
hitherto secluded region, and the reputation of 
the “Hamburgh cheese"—for it had found Its 
Way both East und West, to u mul> market 
turned the attention of many Of the fanners 
previously paying little attention to it, into its 
production. 
What Hamburgh Cheese Was. 
Here let me pause and tell you what a “ Ham¬ 
burgh ” was—for It i.sn thing of the past—before 
the “ factory " system was Introduced, and cut 
off, alas! its further production. The hut article 
was made by a comparatively few dairymen who 
usually marketed their souson's yield in ad¬ 
vance to the Buffalo provision dealers, who re¬ 
served the choicest samples for the retail trade 
of tho yon mi city to which name it had now ar¬ 
rived at the dignity. The cheeses, us ihe dealers 
Called them, usually run In weight from forty to 
eighty pounds, according to tho nutuberof eowx 
belonging to the dairy a here they wore made, 
were about seven or eight inches thick, ami 
uicely bandaged. There was no “skim milk” 
about them, made only of the pure milk of the 
Cow, no vile unnottO to give them “color” 
iri their composition, but n pure, creippy tint, 
yielding art agreeable odor when opened, of a 
delicious flavor, melting In one's mouth, bounti¬ 
fully porous, cutting like butter, and of a rich¬ 
ness almost rlvuliug the choicest, id' Stilton! and 
such, lor many years, wo enjoyed, taking it from 
our city grocers at the exti avagunt prices of six 
and seven cents per pound! 
There was probably no district of country in 
the United Stales wliieh ai that day produced so 
fine an article of the kind as "Hamburgh *' 
cheese. I havo oaten It through all these yem-at 
the best hotel tables ot our larger Western cities, 
as well as in Aihuii.V. New York, Philadelphia 
and Boston, whore its reputation was unrivaled, 
and, while they could obtain t he genuine article, 
would have no other. Not only dul the town nf 
Hamburgh maintain Its superiority in the 
article, but all tho dairy country of that favored 
region produced II, so adapted were their soils, 
grasses and waters to giving it the genuine 
quality. There was, no doubt, a skill mid a 
knack, too, (n its manufacture, which the pains¬ 
taking dairymen practiced in its making, that 
added to its richness and flavor, but now no¬ 
where found in thecornmou-placeoliceseof the 
modern factories which have almost superceded 
thorn, and converted the bust of i heold-fashioned 
cheese makers into Jis less laborious, if not 
more profitable, system. Let It uot be supposed 
that 1 am about to condemn 
The Modern Factory System, 
oven at the top of our favorite old “ Ham- 
burghs,” for I rejoice in its creation, and like 
hottest BAcno who invoked blessings on the 
head of him who first “invented sleep," l offer 
nty grateful thanks to him who had tlieslcill and 
humanity to ruin the exhausted burthon of 
cheese making labor from the hands pt our over 
worked and tired down dairy women who, by a 
hard-hearted and mistaken economy were the 
drudges of the curd tubs and Cheese presses. 
Ii is true that a large proportion of the/am% 
made cheese was of an indifferent quality com¬ 
pared with the Hamburgh: but it was the want 
of skill and (litre in its making, not of the mate¬ 
rial of which it wan composed. Nor was the 
flavor of even the best or the “ Hnmburghs,” 
equally uniform us those ol the factories; but 
they were all good. The state of the weather, 
the condition of the grass in its pasturage, and 
perhaps other undetected influences entering 
into its composition affected more or less those 
various flavors which now, by the aggregation 
of larger quantities of milk, and u regular sys¬ 
tematic manipulation, render the quality aud 
flavor more uniform. 
Skimming for Butter. 
Another fact, mentioned by Mr. Willard, to 
a certainty lessens the luscious quality of the 
article which was retained In the Hamburgh*, 
and that is, skimming for butler Uu- night’s 
milk ou the morning after it is deposited In tho 
factory vats, thus divesting it of that portion of 
the crania which honestly ought to go with the 
morning’s milk into the cheese. Tii« effect of 
the factory system seems to lie to make an arti¬ 
cle that will “pass muster” equlvuluut to that 
demanded in foreign markets, where a large 
proportion of our cheese product goes, and pay 
the most profit In Its manufacture. Of (his I do 
not complain, either, but give it as a reason 
why the factory cheese is of Inferior quality to 
the very best or the old fashioned family dairies, 
of winch but little mnv is found at nil; and. ns 
1 sec by the market reports, “family dairy" 
cbeese is usually quoted at a less price tbun that 
made at the factories-because, probably, they 
ara leas uniform in quality, if imt Individually 
inferior. The contrast in the condition of our 
dairymen and that ot their farms since 1 first 
knew them, Is surprising. Thirty years ago, the 
choicest of these farms, with the ordinary build¬ 
ings on them, were worth only $30 to ISO per 
acre. Now, the buildings are wonderfully im¬ 
proved iu size and eonvenienec, the farms in 
productive culture, and worth from $50 to $135 
per acre, depending on locality and condition. 
Ev en so far as thirty miles from the city cheese 
factories abound, almost, every neighborhood 
maintaining one. which the frequent good funds 
render convenient of approach, file hilly, re- 
f iulslve, “hard scrabble" locations of the ear- 
ler days are now equally valuable as the choicer 
ones where the grains were readily grown, 
so favorable are they for grass and abundant 
springs, necessary for the best dairy purposes. 
The dairymen have become comparatively rich, 
owe little money, and many oT thorn have a 
comfortable balance in the .savings banks, or 
good investments in Other securities. Their 
children, too, are better educated than of old, 
and Instead of a rough lumber wagon, they ride 
to church ami town in handsome, oumtnodious 
carriages. In a recent few days’ excursion 
through our dairy region, 1 found but one thing 
to criticise, ami that was 
The Iafeviur Quality amt Appearance of the 
Cull'Di 
Few of those are bred and reared on the farms, 
but usually bought in the Buffalo cattle yard, 
where i hey come in by rail from the West, or 
from Canada, where large droves of them are 
usually bought In by Jobbers ami sold to the 
dairymen, fills should be corrected. They 
should raise their own cows, and of a superior 
blood and mllklngquallty to tho too often times 
inferior things which they use. They would 
thus increase their products lull twenty or 
twenty-five per cent, to the cow, and when past 
milking, worth a fair price for beef in the mar¬ 
ket. Some of the shrewder dairymen are al¬ 
ready practising this latter plau, and they will 
not arrive at the perfection of their art until 
they adopt it. 
Green Corn for Soiling 
during the drier grass season and for winter 
fodder is now frequent !y used, which adds largely 
to the dairy product, and every year the area of 
such cultivation is increased. 
To George A. Moore, one of the oldest and 
largest cheese factors in Buffalo, is, perhaps, the 
dairy interests of our county more indebted 
than to any other one Individual, in encouraging 
the development of our present extensive 
cheese market, as well as by his example in im¬ 
proving its manufacture—himself a large dairy¬ 
man—as well as adopting improved methods of 
feeding cows, in which latter, by the way, he has 
been favored, through the oo-operation of your 
frequent contributor, E. W. Stewart, Esq\, of 
our county. j,, f. a. 
Buffalo, N. Y. 
rmirtifig aitir Wistful. 
HOW JOHNNY STUDIED SCIENCE 
BY UNCLE OATSTRAW. 
[Continued from page 193, March 25.] 
'• Now come back to the fire and tell us 
die philosophy of the stove,” said the old 
gentlemen. “ I understand that it we open 
the dampers in front and the one at the back 
we take away the carbonic acid, and the 
nitrogen mixed with it very last to the chim¬ 
ney, and also let in the air equally rapid to 
supply oxygen to the fliitne. Of course then 
the fire burns very fast. When we want to 
burn slow we shut both dampers so that 
very little air comes in and the gases go 
away very slowly. That is plain enough. 
But you know that very often stoves act 
differently with different chimneys and so do 
fireplaces. This is because there is a good 
draft in some cases and not with others. If 
you can lell Mr. Twining how to fix his 
chimney so tiie stove will draw may be he 
will forgive yon for stoning his ducks and 
pulling the spiles out of bis sugar maples 
last spring.” 
“ Oil,” said Johnny, “ lie’s all right now. 
I told him tiie other day why be ought not 
to put lime in the manure heap and he’s 
given me three beer bottles aud a piece of 
lead pipe.” 
*’ Yes,” put in Sally, “ and you have got 
them hid away behind the ash-barrel with 
an old iron pot that has a bole in it; there 
is a Hour sack too, half full of charcoal. You 
have a curious lot of treasures.” 
“ Oh, Sally, I’ll tell you something more," 
said Alice, in a whisper; “ but you musn’t 
let. on you know it. He’s cut a great hole in 
the hop-kiln carpet and got ever so much 
hop-dust from under it. It is all wrapped 
up in a paper and he gave it to me to keep 
till lie wants it." 
“By the way,” asked his father, “why 
ouglm’t lime to be put with manure? I 
know a good many have tried it, but I don’t 
know of any one that got rich by it.” 
“And nobody ever will. You sec one of 
the most valuable parts of the manure is 
the ammonia, the same as we have in the 
hartshorn bottle. As I have told you before, 
this ammonia Is an alkali. That is, it be¬ 
haves just the same with acids as potash 
and soda; hut it is different from these alka¬ 
lies, because it flies off very readily into the 
air. Now, the ammonia in the manure is 
generally combined with some kind of an 
acid, and if we add lime, which is a kind of 
earthly alkali, it lias a stronger affinity for 
the acids than the ammonia lias, and so the 
ammonia goes in to the air and is lost. 
“ Come back to the fire, ” said Sally, 
again ; “ stick to your text. Ammonia has 
nothing to do with the stove or the chimney." 
“ I don’t know about that,” replied Joiin- 
ny, who was very glad of a chance to snub 
his sister. “ if you look up the chimney, 
von will find plenty of soot, which contains 
ammonia; so much of it, that in England 
they mix it with other manures, aud find it 
very useful.” 
“ If you have any more to 9ay about am¬ 
monia just now, say it and he done with it; 
I want to know about the fire and the draft 
in the chimney,” snapped out Sally, She 
didn’t like to be answered as if she didn’t 
know what she was talking about. You 
notice that one ugly word brought on an- 
olher. This is commonly the way, and it 
is best for hoys and girls to remember what 
a great many people, even old ones like 
Uncle Oatstraw, too often forget that “ a 
soft answer turnClh away wrath.” You 
will be glad that Joiinny changed his tone 
right away, lie thought how good Sally 
had been to him lately, and how much inter¬ 
est she took in his science, so he answered 
very pleasantly: 
“ We’ll talk of the fire again in a minute. 
As to the ammonia, it is formed when any 
substance, like the dead body of an animal, 
and also many vegetables, are allowed to 
decay or, as the chemists say, is caused to 
decompose. The ammonia is formed from 
the nitrogen iu such substances. Now, if 
you please, I will show you one way of tell¬ 
ing whether a thing is capable of yielding 
ammonia or not.” 
At this point Johnny stopped talking, and 
lifting the griddle from the stove, threw in a 
whole handful of hair that he had collected 
when be curried the team. It made such a 
bad odor iu burning that they all ran out on 
the porch to get away from it. 
“ Do you think you can remember tlmt 
smell?” said he; “because if anything 
burns with a smell like that, you may calcu¬ 
late that it contains nitrogen, and if it is al¬ 
lowed to decay it will yield ammonia; and 
ammonia, you know, i9 very valuable in 
manures, because it is a most important 
pabulum of plants.” , 
Johnny said this with a very self-sufficient 
air. 
“Oh, my,” said Sally; and Alice hid 
her face in her apron and laughed. At this 
Johnny’s face grew red, and he looked 
sheepish enough. Served him right. In¬ 
stead of saying pabulum, he might just as 
well have explained that ammonia is one of 
the substances that plants require to feed 
upon while they are growing, and which 
their roots take from the soil. Young peo¬ 
ple very often have a ridiculous habit of 
using big words, Imt they generally get over 
it, when they find that all sensible people 
make fun of them for it. 
In a few minutes they all went back, and 
Alice took off the griddle again, to look 
into the stove. “ The hair is all gone,” she 
said, “ and the chips are burnt down to coal, 
and there is such a pretty blue blaze on lop. 
Johnny, what makes the fire burn blue on 
top of the coals ?” 
“ I told you that if there was not air 
enough supplied to the fire the fuel would 
only partly burn, and this is what I meant. 
The coals are all red hot in the stove; when 
the air goes up through the lower part of the 
grate, its oxygen combines with the carbon 
of the fuel at ihe bottom, and forms carbonic 
acid. Now the hot coal at the upper part 
has a great affinity for oxygen. (Any sub¬ 
stance has a greater affinity for oxygen, near¬ 
ly in proportion as it is made warmer or 
hotter,) and so it robs the carbonic acid pass¬ 
ing up through it, of one-half its oxygen. If 
we deprive carbonic acid ot half its oxygen, 
we have a gas culled eiirtamic oryd. This is 
different Irotn Ihe carbonic acid, because it 
will burn. Just as fast as this carbonicoxyd 
comes to tiie top ot t he burning fuel, it meets 
a fresh supply of air, and burns with the 
pretty, blue flame, and becomes carbonic 
acid again. Now. if I leave ashes enough in 
the grate to choke it up, only a little air 
comes in, and the carbonic oxyd, instead of 
being all burned as we see it here, goes up 
the chimney. This is a great loss; for when 
carbon is burned to carbonic oxyd, instead 
of to carbonic add, it only gives one-fifth of 
the heat.,” 
“You should have remembered that last 
winter,” remarked bis mother; “the kitchen 
used to be as cold as u barn when you kin¬ 
dled the fire in the morning." 
“ I didn’t know these things last winter,” 
answered lie, quite meekly,—that is for him. 
“ I will try and remember them next win¬ 
ter, though, for knowledge isn’t worth 
much unless you use it.” 
“That is true, my son,” said his father; 
“ knowledge is never worth anjdhing unless 
it can be used in swine way. There are a 
great many people in the world who learn a 
great deal but never try to do anything with 
their learning, and nobody is ever any better 
off for it. Study hard, my son, and get all 
the knowledge you can, when the time comes 
use it as wisely as you know how, and for 
the benefit of other folks as well as for your¬ 
self, and yon will be all right as long as you 
live.” The old man spoke so earnestly that 
Johnny remembered what lie said, even 
when lie himself had grown to be a man 
and his father’s voice was stilled. 
“ As to Mr. Twining’b chimney,” con¬ 
tinued Johnny, “ 1 suppose it is too large at 
the bottom. 1 think I’ve told you that car¬ 
bonic acid gas is nearly one-half heavier 
than common air; that is, two cubic feet of 
carbonic acid will weigh as much as three 
of air. Now in order to make this lieuvy 
gas ascend through the chimney we must 
heat it, because heat always makes gases ex¬ 
pand, and, of course, makes them lighter iu 
proportion to their bulk. Carbonic acid gas 
requires to be heated to a temperature two 
hundred and fifty degrees above that of the 
air to make it lighter than the air, ’The gas 
is heated as it comes from the fire, but that 
is not. enough. It must have room to ex¬ 
pand in. Now, if we make tiie chimney 
somewhat narrow just above where the pipe 
goes in, the gas expands when it passes this 
narrow part, and becoming lighter in pro¬ 
portion to its volume rises very readily.” 
—[To be continued. 
-- 
USEFUL AND SOIENTIFIO ITEMS. 
_ • 
Microscopical Writing 
A machine is now on exhibition in Lon¬ 
don, Eng., with which a writer, using a pen 
in the usual manner, can, at the same time, 
produce a duplicate so small as to be invisi¬ 
ble to the naked eye, yet so distinct that a 
microscope will reveal every line and dot. 
A most useful application of the apparatus 
will be for the prevention of forgery, as pri¬ 
vate marks can be made, on notes and se- 
ourities, legible under microscopic power, 
but which no imitator could see or even 
suspect, the presence of. The inventor, a 
Mr. Peters, states that the entire contents of 
the Bible can, with the help of this machine, 
be written twenty-two times in the space of 
a square inch. 
Are tiie Two Sides of tiie Brain Alike? 
Dr. Brown-Sequard thinks uot. In the 
course of his remarks, at the British Asso¬ 
ciation at Liverpool, he said that the series 
of experiments lie had made upon different 
animals led him to the belief that the right 
side of tiie brain was more important for or¬ 
ganic fife than the left side. Although the 
two sides of the brain were precisely alike 
when the animals were born, by greater de¬ 
velopment of the activities one side came to 
be quite different from the other. 
Iht 
JEFFERSON COUNTY SWINE 
At a recent meeting of the American In¬ 
stitute Fanners’ Club, T. B. Stanley, Cam¬ 
bridge, Mass., wrote:—“ Sometimes I see the 
hogs bred in Jefferson Co., N. Y., called Ihe 
Cheshire and somelimes Jefferson Co. breed. 
I should like to know which is correct, and if 
there were ever any hogs imported into this 
country from Cheshire, Englaud. I should 
like to know something about the red hogs 
of New Jersey." Mr. F. D. Curtis said: 
There is a family of hogs in Jefferson county, 
N. Y„ which have been bred long enough to 
be called a breed, which was established by 
crossing ihe Yorkshire with the native breed, 
and subsequenlly with hogs imported from 
Canada. They are a good breed of white 
hogs, and are called Cheshire by a number 
of die breeders of them. This might be very 
proper as a fanciful name, but when the pre¬ 
tention is coupled with it that they are Che¬ 
shire, and descended from hogs imported 
from Cheshire, England, then the name is 
very improper. It would he better to cull 
them Jefferson County, and be truthful and 
consistent, anti follow the example of Ches¬ 
ter county, Pa,, as they have done there with 
their pigs, the Chester County Whiles. I do 
not believe any connection can be shown be¬ 
tween the so-called Cheshires and any hog iu 
Cheshire, England. The breeders of Jeffer¬ 
son county have done a good thing, and they 
need not he ashamed to give their county 
the credit of it. The sandy hogs of Jersey 
have been bred iu that State for Upwards of 
fifty years. They are a large, course breed, 
and make heavy hogs. I have met them in 
other places with different names, which are 
provincial. In Saralogo county, N. Y., they 
are known as the Duroc. 1 have always 
supposed that they originated by crossing 
the old Berkshire* with white hogs, resultitig 
in a sandy sort. This may not be so, nnd ii 
it is not, I should be glad to know where 
they did originate. 
-- 
Weight* of I’igs. 
Simon Smiley, Chautauqua Co., N. Y., 
tells of three pigs (three-fourths Chester 
White and one-fourth Cheshire) killed at 
three months old, weighing respectively 108, 
122, 140 pounds; another killed five months 
weighed, dressed, 197 pounds.—S. C., Star- 
key, N. Y., writes of hogs killed in that 
town weighing respectively 500, 501, 024, 
486, 492, 495 pounds. —John Wadsworth, 
Lee Co., Ill., writes, two pigs of Spoiled 
China breed, born Oct. o, which weighed 
respectively when three months and three 
weeks old—the boar 102 pounds and the 
sow 97 pounds. 
icrbstmtn. 
NOTES FOR HERDSMEN. 
Bloody Murrain. 
A CORRESPONDENT of the Iowa Home¬ 
stead says :—“ 1 never knew one-lmlf gallon 
of whisky to fail curing the animal, by giv¬ 
ing it first one-half and half an hour after¬ 
wards the remainder. This receipt was 
given me seventeen years ago." 
Wens on Caltle. 
We never knew wens to be cured except 
by a surgeon’s removing them altogether 
with a scalpel and healing the wound over 
by the application of ointments. If we had 
a valuable animal so afflicted, we should em¬ 
ploy a surgeon to do this. 
Should Cows Eat Their After-birth ? 
A reader of the Rural New-Yorker 
would like to know “ why cows are so anx¬ 
ious to eat their own after-birth.” He al¬ 
ways “ tried to prevent ills cows from doing 
so. Does it injure a cow to eat it, or is it a 
benefit to have her eat it ?” 
Hollow Iloru Remedy. 
Proceeds from nothing but the gall. My 
remedy is one dessert spoonful of pulverized 
copperas, every other day until three doses 
are given, provided the cow is thereby re¬ 
laxed. If not, give three eggs and a pint of 
rock soot. Give three successive doses. Do 
not bore the horn at all.—II. F. T., Har¬ 
mony , N. Y. _ 
Exportation of Jersey Cattle Prohibited. 
The Edinburgh (Scotland) Farmer of 
March 20, says“ During the last six months 
Jersey has received its meat supplies from 
England and Spain, in consequence of the 
exportation of cattle from France being pro¬ 
hibited. Tiie restrictions being removed, 
several Jersey butchers left the island for 
France, on Tuesday, to purchase cattle. 
Rinderpest prevailing near the French coast, 
the subject was brought before the Legisla¬ 
ture, on Wednesday, when a provisional bill 
was passed prohibiting the importation of 
cattle, sheep, or pigs. Cattle brought to the 
island will at ouce be slaughtered, to prevent 
the contagion.” 
