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During the latter part of October, in a 
tour through the Central and Soutlieastcrn 
parte of Tompkins Co., N. Y., we found the 
country suffering from the effects of drouth 
•which had for some time prevailed in this 
section of the State. The yield o! milk on 
most of the farms has been less than I he 
average annual product, and this, combined 
with the rather low price for both butter and 
cheese, will make quite a reduction on the 
usual farm receipts. Still, we found farmers 
generally iu good spirits, hopeful of the fu¬ 
ture, and by no means discouraged with 
what may be regarded as an unfavorable 
year. Tills is ns it should be. The dairy¬ 
men have had a long series of prosperous 
years, and with the decline in other farm 
products it could hardly he expected that 
the high prices of the past should continue, 
though as compared with the profits realized 
from other farming operations the dairy in¬ 
terest, on the whole, can show a balance 
sheet quite as favorable, it is believed, as 
other branches of farming. 
The town of Caroline is situated in tlie 
south-eastern corner of Tompkins Co., and 
is very well adapted to dairying. The laud 
is rolling, with ranges of high lulls, some of 
which approach the dignity of mountains. 
The country is well watered, and the valleys 
appear to be fertile and productive. 
To hi pk iin» Co. Duller Factory. 
Ill this town, within a short distance of 
Slalerville, and about ten mites from Ithaca, 
is located the Tompkins Co. Butter and 
Cheese Factory. It has been in operation 
four years, ami is the oldest butter factory 
in the county. Mr. J. \V. Ikons, the intelli¬ 
gent. manager of the factory, politely showed 
us over the establishment, and gave an ac¬ 
count of the manner in which the manufac¬ 
turing department is conducted. The fac¬ 
tory receives I lie milk from three hundred 
and seventy-five cows, and patrons pay five 
cents per pound for the manufacture of hot¬ 
ter and t wo and a-lialf cents per pound for 
the cheese, including furnishing material, 
such as unnolto, boxes, packages, &c.,which, 
with other expenses of the factory, are pro¬ 
vided for and borne by the manager thereof. 
Settiuar the Milk. 
The milk as it is received from pasture is 
strained and placed m tin pails eight inches 
in diameter .. .d twenty inches long, which 
immediately go to tlie pool where they are 
surrounded with cold water. The water is 
pumped Into the pool by means of a steam 
engine and tills power is also used lbrchuru- 
iug, and doing other necessary work, re¬ 
quiring power, about the establishment. 
The pumping is kept up until the milk is 
divested of its animal heat and reduced to a 
temperature of about 60°. During a portion 
of the time butter and skimmed cheese have 
been made; at oilier times butter alone is 
made and the skimmed milk fed to swine. 
AVhen skim cheese is made the milk remains 
in the pool twelve and twenty-four hours— 
the morning's mess standing until the follow¬ 
ing morning and the night's mess being held 
in the water during the night only. 
Since the first of September butter alone 
lias been made and the milk lias been allow¬ 
ed to remain in I lie pools from si xty to 
seventy two hours. When the milk was 
kept in the pools only twelve to twenty-four 
hours and the cream then dipped off a pound 
of butter was made from twenty-seven pounds 
of milk. In June the cream from thirty-two 
pounds of milk made one pound of blitter 
and the skimmed milk about two pounds 
skim cheese. In July the cream from thirty- 
live pounds of milk made a pound of butler. 
During Ibis month one hundred and lbrlv 
pounds of milk would yield thirty-live 
pounds of cream. 
The. water as it is pumped from the well 
lias a temperature of 45°, and when the whole 
delivery of milk is in the pool it will take 
about two hours for all to cool oil' to a tem¬ 
perature of 60'. There are three pools all 
of the same size and each capable of holding 
one hundred and twenty pails, or six pails in 
width by twenty pails in length. 
Temperature, 
Mk. Ikons said lie was able to get a little 
more cream when the milk in the. pools was 
kept at a temperature of 64 to 65°, but the 
quality of butler was not so good as when 
the temperature was kept down to 60°. 
AVhen the temperature of the milk was al¬ 
lowed to rise to 70°, the butter was of very 
inferior quality, the animal odor or flavor 
being quite perceptible. After the cream is 
clipped from the pails it is sot aside until 
next day, and kept at a temperature of 65 
until acidity is developed. The cream goes 
to the churn at a temperature of about 00\ 
and it is preferred to have the churning oc¬ 
cupy an hour in duration. 
The churns arc the old fashioned barrel 
clash form, and (liedashers are made to work 
at the rate of 50 to 55 strokes per minute. 
Tire churns are a barrel and a half size, and 
50 quarts of cream arc taken to make a 
churning. 
Wasliintr and Hulling die Butter. 
After the butter has come, it is removed 
from the buttermilk and washed in the 
churn. The usual manner of washing is to 
fill one of the churns nearly full with cold 
spring water. Then tlie butter, having 
boon placed in a batter bowl, is turned into 
the water and is then washed by moving the 
dasher up and down with the hand. The 
water is turned off and fresh water is added, 
the butter being manipulated as before with 
the dasher, and thus the buttermilk, by a 
few movements of the dasher, is very thor¬ 
oughly expelled. The butter Is then taken out 
of the churn and placed in two butter howls 
and piled up so as to drain. It then goes 
upon the butter worker, where it is flattened 
out and turned over with the lever once or 
twice, to facilitate a further drainage, when 
salt is applied nt the rate of sixteen ounces 
salt, to twenty pounds of butter. About 
half tlie salt, required is sprinkled over the 
mass, and after manipulating the butter a 
little and flattening it out, the balance of 
the salt, is added rind mixed through the 
hatch so that r.o more working will be re¬ 
quired. 
l’uckiiiir. 
If is then set aside in a cool place until 
next day, when it is packed in pails or tubs, 
according to tlio market for which it is in¬ 
tended. The June and July butler is usual¬ 
ly packed in firkins and the rest in return 
pails and tubs. In preparing the firkins for 
packing lliey are soaked in water and then 
in brine. It. is a good way to pour scalding 
brine into tlie packages, ns iu this way all 
pores of the wood arc penetrated. AVhen 
the butter is to bo held lbr some time at the 
factory, as soon as the firkins are filled a 
line (doth is placed over the butter, and up¬ 
on this is spread a coarse cloth, which is 
then covered with a layer of salt. Then, 
when ready to ship, the coarse cloth and salt 
are removed. In packing, the firkins are set 
upon the scales and an even number of 
pounds of Imlter packed. 
When tubs are used after the butler is 
packed a fine cloth is laid on and sprinkled 
over with a little salt. Then the head is se¬ 
cured and the hoops driven down, the tub 
turned bottom side up and a hole is bored 
through the head near the chime, and strong 
brine poured in to fill all intervening space. 
When ready to ship the brine is? poured oil 
and the bole closed with a plug. 
The August and September butter from 
this factory sold at 40c. per pound, and the 
October butter, packed in pails, brought 38c. 
delivered at the railroad depot. 
The SmtiMics FiiruislieU 
from this factory are of interest. Milk sel¬ 
ling twelve and twenty-four hours yielded 
from 27 pounds one pound butter. In June 
32 pounds of milk made one pound of but¬ 
ler and two pounds skimmed cheese, or a 
little less in weight when the Imtlcr is sepa¬ 
rated from the cheese than when combined 
with the cheese as at the whole milk facto¬ 
ries, or on the usual average of ten pounds 
milk for a pound of cheese. 
Then we find that 140 pounds of milk in 
July yielded 35 pounds of cream, while from 
well conducted experiments in setting milk 
at different temperatures, a better quality of 
butter is obtained at 60° than above; and 
when the temperature is allowed to rise to 
70° the flavor of the butter is very much 
impaired. The result of these experiments 
may be of some value to butter makers. 
-♦»» — - 
PROFITS PROM SKIMMING THE 
NIGHT’S MILK. 
taken and the condition in which the milk 
has been kept while throwing up the cream. 
The only question is, whether the butter 
taken more than offsets against, the reduc¬ 
tion. Experience shows that in the ordinary 
state of the markets it does. Hitherto, until 
the present season, a well made and proper¬ 
ly cured article of skim cheese lifts sold in 
New York nt about two-thirds the price of 
whole milk cheese. And it is well known 
that creamy Inltter commands a price 5 to 15 
cents above that of ordinary farm dairies. 
“ The yield of w hole milk cheese is fairly 
estimated at I to 10. 1 append statements of 
results obtained by skimming the evening’s 
milk in the vat, and making sweet cream 
butter, using the buttermilk in the curds 
during the seasons of 1867-68: 
1S67. 
Yield of cheese 1 pound to 11 pounds of 
milk; yield ofbutler 1 pound to 130 pounds 
of milk. The cheese sold at 1 cent per 
pound less than whole milk cheese. The 
money received for the butter w ould have 
added 2}{ cents to the price of the cheese. 
1S6S. 
Cheese, ] pound to 10 1) 10 pounds milk; 
; butler, 1 pound to 141 pounds milk; 100 
pounds of milk made 5-7 pounds butler and 
0 pounds of cheese, worth $1 5-75. Average 
price of cheese, $0 1-45; average price of 
butter, $0 3 06. 
“ These results, ns you will observe, were 
obtained by skimming very lightly , and it 
paid. During the present season many 
creameries suspended cheese making during 
July and A ugust, finding butter to pay best. 
At some future time it may lie desirable to 
skim very little, or none at all. It is a strong 
argument for creameries that they are sup¬ 
plied with the facilities for milking these 
changes, to meet the changing demands of 
the markets.’’ 
POULTRY NOTES AND QUERIES, 
XVlint Ails Ilie Chickens. 
Two years ago last spring 1 purchased 
some Light Brahma eggs and raised three 
chickens, one pullet and two cocks, which 
were the only cocks left with my liens last 
summer. When I began to kill chickens in 
the fall I found several Hint hail darkish 
colored bones; also, the cartilage and flesh 
near the bones looked brown and streaked, 
and some that were killed t lie fore part of 
winter were so black, bones and flesh, that 
we threw them away. This fall part of my 
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ngmuc |lnform atioir. 
go 
QJic 11 on Ifni-Dark 
®> ‘-TJ 
Jilt. II. C. Green, AVoodcockbow, Pa., 
sends us an interesting and valuable state¬ 
ment showing the result from making but¬ 
ter and skim cheese where the night’s milk 
only is skimmed. Within the past, two or 
throe years the practice ol setting the night's 
milk for cream in the cheese vat, skimming 
iu the morning and adding the morning’s 
mess of milk to the skimmed milk for cheese 
making, lias been adopted by certain fac¬ 
tories, with great success. AVhen this sys¬ 
tem is properly conducted, a fair quality of 
butter is seemed, while the cheese varies in 
richness according to the quantity of cream 
removed. When the skimming is light and 
ilie cheese manufactured with skill, and the 
curing properly at tended to, a good product 
is the result. Indeed, in some cases the 
choose has sold very nearly at the same 
prices with that made at whole milk factories 
in the same neighborhood. Mr. Green dis¬ 
cusses the comparative profits to be realized 
from the two systems in a clear and intelli¬ 
gent nuumer, and as his statement is the re¬ 
sult of actual experience, it will he of interest 
to those wlm are seeking information on this 
question. lie says; 
“ The question of comparative profits from 
whole milk cheese, or lml n r mid skim 
cheese, can only be settled, as it seems to me, 
by comparing piws as well as products. It 
must lie admitted lint to lake butter from 
milk is to detract from Hie cheese made 
from ilie same milk, both in quantity and in 
quality. True, the extent of this reduction 
depends both upon the amount of butter 
WEEDING OUT POULTRY, Etc. 
Now is the time for breeders of fancy 
poultry, if they have not done so already, to 
go through their flocks mid “ weed out” im¬ 
perfect birds, and those that are not desira¬ 
ble for breeding stock, fat them and send 
them to market or the table. If possible, 
the pens should be thoroughly cleared of nil 
deformed, imperfect mongrels, and old fowls, 
male and female; for nothing is gained to 
the breeder or lover of line birds by keeping 
over a lot of nondescripts. 
Care must be taken to select from the pens 
the best and earliest pullets — as regards 
health, size, action and plumage. Do not, 
on any account, keep over badly marked 
birds; 1 1 that you do keep over 
come as near to perfection as possible, in 
build and plumage, to the strain you desire 
to breed to. Do not breed in-aml in, but 
select from a pen (oilier than your own) the 
most v igorous two-year-old cock, if a differ¬ 
ent strain, that can lie found, and place him 
with the pullets selected for breeding pur¬ 
poses. By so doing you will not only lie 
a hie to introduce n new strain of blood in 
your flock, lml a variety that will in most 
all cases produce a healthier breed Ilian you 
wunhl secure by keeping over your old 
stock. 
There is no reason why poultry, bred in 
this manner, cannot be kept, pure, Ilie vari¬ 
ety made to maintain its former supremacy 
—being just the fowls you desire to have 
preserve their i ndcnl.ity. It can most assured¬ 
ly bo done by every breeder in the land, and 
that, with very little trouble, if Hie matter be 
taken in hand in time. 
Our method would lie (in order to carry 
out vvliat vve here recommend,} to take a 
two-year-old cock and six or eight pullets 
of ttic Dark Brahma variety— this breed 
being very hardy, extremely prolific, and 
good mothers; if hutched in early spring 
they vvili lay during the winter months, mill 
also furnish setting hens early in the spring. 
There are oilier fowls which might he kept 
with as much profit, perhaps, as the Brah¬ 
mas; tlio fancy of the amateur must de¬ 
termine his choice. AVo have found Brah¬ 
mas, as n general thing, more hardy and less 
liable to the numerous diseases infesting 
henneries than most other breeds. 
As egg producers, we have experimented 
for Hie last six years with the Polands, 
and find them all wc desire in that line, 
though lliey seldom desire to sit; when they 
do, they are not the careful mothers that the 
Brahmas are. lluiulmrgs are also prolific 
layers, and a breed of fowls not to be ig¬ 
nored. The White Lcglmrns and (Judders 
have their friends, who aver that they are 
to be “the coming breed,” as perpetual lny- 
crs. AA'e are now experimenting with the 
former breed, and whatever of success results 
with us will he made known, in due time, 
through the columns of the Rural Nkw- 
Yoiiker. In the meantime wc desire breed¬ 
ers to give us their experiences for 1871, so 
that wo may lie able to print them and tints 
compare notes, one with another. 
--4-»~*- 
Indian Menl for Ileus. 
Mns. B. II. R. asks what quantity of In¬ 
dian meal, hominy or Corn should be given 
to from thirty or forty liens. 
AA'iio will answer this question? 
chickens arc affected the same way, only 
worse. 1 never saw anything of the kind 
before, nor have not as yet found any one 
Hint has. Inclosed please find some rib 
bones from one of the black boned kind; 
cannot tell them from the others when alive, 
but when dressed arc not as fat uh tlio others. 
There is no difference in Hie taste of the 
flesh from those that are perfectly while, 
though have never cooked any of the worst 
ones. Is it a disease? if so, what is it?—J. 
H. S., Odd, Brandi Co., Mich. 
AA'e have laid the section of the ribs sent 
us b}' our correspondent engraved, and give 
tiie illustration herewith. AVo have never 
had or seen fowls affected as described; if 
any of our readers have, and can explain the 
wiiys and wherefores, vve should be glad to 
surrender the floor to them for that purpose. 
.Seven Qiiualious for Answer. 
F. F. E., Boston, Mass., sends us seven 
questions which lie desires answered through 
Hie columns of the Rural New-Yorker. 
Any of our thousands of readers who have 
practical experience on cither or all of tiie 
questions which our correspondent desires 
information upon, will confer a favor by 
sending us the/fiftftt, that we may print them. 
The questions are ns follows: 
1. AVill the raising of chickens for market, 
as food, pay , oil a farm of one hundred acres, 
(twenty miles from a city,) devoted exclu¬ 
sively to them, say in numbers of one to two 
thousand ? 
2 Can 1.000 or 2,000 hens lie profitably 
kept, as layers only, on such a farm, anil 
what should a lien net, yearly, so kept? 
3. Would sueli a lion farm pay better, if 
the production of eggs, and chickens for 
market, he combined ? 
4. Have such experiments been tried, and 
Willi what success, generally speaking ? 
5. AVhnl are causes of failure in such un¬ 
dertakings? 
6. Can incubators be recommended, and 
what ones? 
7. What not profit should you think prof¬ 
itable under Hie system to be advised by you, 
and what, breeds should you recommend? 
A C'liniieti Clilclc. 
Two years ago last June 1 noticed among 
a litter ol' chickens that bad recently hatch¬ 
ed one of a peculiar appearance, and so no¬ 
ticeable was it among the rest dial the ques¬ 
tion was often asked, Where did that chick¬ 
en come from? In December it began to 
lay ami dropped 100 eggs by the 1st of the 
next April. From a flock often other hens 
I received (i>r the same time, with Hie same 
care, only 80 eggs, in June of 1871 we had 
chicks from her eggs, and during the last 
winter Hie pullets laid almost without inter¬ 
mission, and ha ve continued to do so through 
tlio season. Pullets Unit w ere hatched tlio 
15th of May, lust, commenced laying about 
Hie 15th of September,ami they ail have the 
same murks and are different from any other 
fowls in tiie neighborhood. From whence 
came they ?— t. ir. e. 
Our correspondent's explanation of his 
“ chance chicken ” is as clear as mud. If 
ho will describe it more fully wc may lie 
able to satisfy bis curiosity “ from whence it 
came " and what breed they derive their pe¬ 
culiarity from. 
Arrangement of Ficeou Nests. 
To AV. S. B.—Your box should have as 
many separate rooms in it as you have 
pigeons; or peril a [is it would be belter to 
have detached houses, each containing two 
rooms, with an outside entrance for each. 
The hen bird will take possession of one, 
build her nest, lay her eggs and halch, and 
in about two weeks after hatching her first 
brood, will go into the other and will build 
again, leaving the male parent to take entire 
Charge of the young ones. If they were all 
in one box they w ould be apt to bang about 
lier and would be very likely to spoil the 
eggs or in some way break up the nest by 
Hie lime she is preparing to lay a third lime. 
They breed very fast; the first will be old 
enough to take care of themselves, and will 
be immediately driven off to find a home 
elsew here. Pigeons are as quarrelsome as 
orioles, and they will fight to the death 
rather than have two nests built in one 
tree.—c. 
LIVER COMPLAINT. 
A Remedy which Does not Contain Calomel 
I have “ suffered in a similar manner” as 
“ A Suffering Render,” and have “ been 
cured” by a “ harmless remedy which does 
not contain calomel.” My grandfathers 
died with the liver complaint from genera¬ 
tion to generation; it has been a hereditary 
disease in Hie family, and in each succeed¬ 
ing generation its pains and afflictions were 
augmented by Hie use of poisonous driii-s 
and uiiheallliful kinds of food and by such, 
manner of living ns it feeds upon. As to 
dyspepsia, which is a usual accompaniment 
of liver complaint, I had a brother who 
was so reduced by it that he was literally a 
living skeleton. AA r e all felt 1 hat his days 
were numbered, ami that he was standing 
upon the. very brink of the grave. O, how 
he dosed and dosed and drugged and dosed 
with poisons, vegetable and mineral, ami 
choice wines mid fourth-proof brandies and 
run after doctors, celebrated and uncele¬ 
brated, os this or that one would advise! 
But they were all only bringing him nearer 
and nearer to the untimely death whieh lie 
was trying to elude. 
Finally, at school I learned to use mifer- 
menlcd Graham bread and cracked wheat 
pudding (I shall always bless that institu¬ 
tion) ; then a friend sent me a Health jour¬ 
nal, which gave instructions iu regard to 
bathing, compresses, fomentations, and to 
Nature’s general method of curing sickness 
and of keeping well when cured. After 
much argument and persuasion, and from 
the consideration that ho would surely uiu 
if he kept cm in his present course, my 
brother decided to dismiss his doctors, throw 
away his drugs and try the new way. 1I U 
ate only of Graham bread and pudding and 
unseasoned fruits and vegetables, regularly, 
and nothing between meals, bulbed in tepid 
water twice a week, wore wet cloths over 
his stomach and bowels at night, and when 
in pain used flannel cloths wrung out of hut 
water. In a few months there was so much 
of sound flesh upon his hones and of health¬ 
ful ness in his countenance that those who 
were most familiarly acquainted with him, 
but had not seen him during that time, did 
not know him. 
Being witnesses of the efficacy of this sim¬ 
ple method, wc all adopted it ; and whereas 
Hie doctor’s horse and gig used to he an al¬ 
most constant appendage to tiie hitcliiug- 
post at our gate they are never seen there 
now, neither is Pater FamiHas nearly dis¬ 
tracted by a presentation of Ids enormous 
bills just when his pocket book is empty. 
AV lie reas we used to he sallow, bilous, sick 
and debilitated we are now fresh and strong 
and healthy and able to enjoy life in its best 
and truest sense. 
There have been sufficient recipes given in 
the Domestic Economy Department of the 
Rural New-Yorker for preparing pro¬ 
per and healthful food for everybody in 
general, and for dyspeptics and liver com- 
plniners in particular, and the benefits of 
their use have been sufficiently dwelt upon 
by Ilie Editor; but people, sick or well,will 
sigli pathetically and say, “ 1 never can live 
on such victuals,” and cling to their fine 
flour and yeast, and grease, and spices, and 
flesh-pots as the drunkard clings to his drams, 
then clamor for a nostrum for their bufferings; 
and when some one sends them arcceipeha' 
an abominable and disgusting concoction of 
poisonous herbs, or minerals and spices and 
French brandy, they w ill swallow it without 
a Konl of objection. Surely, this is a world 
of inconsistencies 1— Beeciiwood. 
If “ Suffering Readers ” will take this sim¬ 
ple remedy I think they will find certain 
relief;—One and n half ounces rhubarb; one 
mince aloes; one ounce manna; one ounce 
senna; one ounce elder blows; half ounce 
ginger; three quarts best rye whisky. Dose, 
one dessert spoonful three or four times a 
day. I have known this to cure two of tiie 
worst cases of liver complaint that I ever 
knew.—J. R. II., Girard , Pa. 
-—-«-*-*•-—■ 
HYGIENIC NOTES. 
To Remove Dandruff. 
Will some one of your readers let me 
know through your paper what applications 
can be used to remove dandruff from the 
head and at the same time keep the hair ia 
a good condition.—c. 
AA'asii the head thoroughly and often 
with pure soft water and brush it thoroughly 
uutil tiie hair is dry. 
Neuralgia Remedy. 
J. B. sends the Rural New-Yorker the 
following remedy for neuralgia:—Take onc- 
half ounce of sal-ammoniac in one ounce of 
water—a dose of one teaspoonful three or 
four times a day; oiiener if needed. 
Another correspondent sends the follow¬ 
ing:—“Horseradish root, bruised mid bound 
upon the face, or wherever the pain is lo¬ 
cated, will often give relief whcu other 
means fail.” 
! 
* 3 £*** 3 &KU 2 SC 
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