lairt) ljusintnbn). 
TOMPKINS 00. DAIRYING.—NO. H. 
Cliediinr Skim*. 
At the Tompkins County Butter Factory 
the cheese from the skimmed milk is made 
on the Cheddar plan. The cheeses on hand 
at the time of our visit were very mealy for 
“skims .’ 1 They were of good flavor, plastic 
nnd of better quality than much of the 
skimmed cheese we have seen at the butter 
factories. Any system of manufacture by 
which skimmed milk may be turned to the 
best account in cheese, is a matter of much 
importance to those following this branch of 
dairying. At the butter factories serious 
complaint is sometimes made that the skim¬ 
med milk is not properly utilized. In other 
words, that the cheese manufactured from 
it is hard and Lough, and of such inferior 
flavor that there is dilllcnlty in finding mar¬ 
ket for tt. even at low prices. \Ve were in¬ 
formed that there had been no trouble this 
year in marketing the cheese made at the 
Tompkins county factory at good prices, 
ami that consumers in the country villages 
near the factory were well pleased with its 
quality, often preferring it to ordinary or 
common brands of cheese made from whole 
milk. From some of the samples of cheese 
tested by ns at the factory, we are inclined 
to think that the Cheddar process may be 
successfully applied to skimmed milk manu¬ 
facture, nnd we give the system of manage¬ 
ment as a new feature in this line of goods. 
Set tint; i lie Milk. 
In setting the milk, a low temperature is 
deemed essential. The mass is brought to a 
temperature only of 70°, the annntto incor¬ 
porated so as to get the desired shade, and 
the rennet then added in sufficient quantity 
to coagulate in thirty minutes. A larger 
quantity of rennet is therefore needed than 
for an equal hulk of whole milk. 
The milk should he in good order, and 
none of it should have remained in the pools 
longer than twenty-four hours, since milk 
that has been kept a long lime is likely to 
produce a stale flavor in the cheese. If’ 
milk twelve and twenty-four hours old be 
taken and treated us above described, the 
Coagulum will have the proper fuel nnd con- 
6 istoncy, and be ready lor the knife. Now 
cut the mass into cubes, using the perpen¬ 
dicular and horizontal knives, allowing a 
few minutes to intervene for the curds to 
subside and the whey to form. 
t$culding (lie Cnnlii 
In cooking the curds the heat is applied 
very slowly and about one hour’s time con¬ 
sumed in raising the mass to a temperature 
of 85’. Tills is the highest heat employed in 
any part of the process. When the milk is 
older than twenty-four bouts and is near 
sensible acidity the healing is more rapid, the 
temperature of the mass being brought to 
86 ° in one-half to three-quarters of an hour, 
but it is preterred that the milk he in such 
condition that an hour’s time will be required 
in raising the temperature of the curds to the 
point named. The mass is stirred from time 
to time while heating to keep the curds from 
dinging together, and when they are firm 
enough to handle safely, the whey is run off 
sweet, or before acidity has developed. But, 
i! the curds are very soft, and tender they are 
left in the whey until the acid begins to de¬ 
velop a little before draining the vat. During 
the hot weather of summer it is well to com¬ 
mence drawing the whey while heating, so 
that when ihc temperature of 85° is reached 
most of the whey w ill be removed from the 
curds. In this way the mass will be better 
under control. 
rilin&; i li«• Curds. 
The whey having been removed, the 
curds are heaped up on either side of the 
vat, an open space between the heaps being 
left lo facilitate their drainage. The whey 
flowing from the mass at tins singe should 
lie clear, and have a milk-like taste. If 
white whey flows away from the heaps, it 
is a sign Hint too much acid is developed, 
i! the acid is being developed loo rapidly, or 
in loo great quantity, the heaps should be 
spread thinner. 
When the Curds have remained heaped 
up long enough to he handled without 
breaking, turn them bottom side up. Let 
them lie thus, say ten minutes; and as 
soon as enough acidity lias been developed 
commence tearing them in pieces. The 
flakes of curd, in the tearing process, may 
he left about eight bodies square. This 
having been accomplished, commence again 
to break the pieces in suitable size for the 
curd mill. Then grind them in the mill, 
the temperature of the mass being between 
70° and 80°. 
Sailing. 
After the curds have been passed through 
the curd mil! they are immediately salted 
at the rate of two to I wo and a-quarler 
pounds of salt to the 1,000 pounds of milk, 
minus the cream which has been removed. 
The salt should be thoroughly and evenly 
incorporated through the mass, which may 
then go to the hoops and put to press. 
Cui-inx. 
Skim cheese, when taken lo the curing 
room, require more frequent rubbing and 
greasing and looking after than whole milk 
cheese. They should he cured in a higher 
temperature—from 75’ to 80°, according to 
Mr. Ikons, giving the best results. Care 
should lie taken to have the temperature as 
even as possible, and at. no time to allow the 
curing room to fall to a very low tempera¬ 
ture, as this checks fermentation. 
'J‘he curing Should he carried on alike and 
continuously until the cheese lias ripened, 
and according to the manner in which this 
process has been conducted will depend, in 
a great measure, the character of cheese. 
Skim milk cheese made by the Cheddar 
process, if cured ns above described, should 
break down into a mellow 7 , plastic state un¬ 
der the thumb and finger, having the ap¬ 
pearance of containing a much larger per¬ 
centage of meat than usually obtains in this 
class of goods. The flavor should he mild, 
and the cheese, on the w hole, so palatable 
as to lie readily marketable in all our lead¬ 
ing towns and cities. 
- ♦♦♦ - 
DEEP AND SHALLOW SETTINGS OP 
MILK. 
Mr. O. S. Ui.iss, Secretary of the Vermont 
Slate Dairymen’s Association, writes us, 
under date of Nov. 2, as follows : 
“ 1 have rend wiih much interest Mr. 
Stewart’s discussion of the deep selling 
theory. 1 am not surprised at the result iii 
his case, for it is absolutely prerequisite to 
success in deep selling Unit llio milk be 
cooled much more thoroughly than was 
done by him. Evidently lie overstirred it, 
too. 1 do not approve of very much stir¬ 
ring of milk from which the cream is to lie 
raised. 1 do not know just how much may 
he permitted without injurious results, hut 1 
do know it is not very much. 
“It is too late in the season for any of my 
experimenters to fully test this question upon 
the plan of Mr. 8 ., for we have not the nec¬ 
essary amount of milk ; but the tests made 
last spring gave very different results from 
his. We have not the data at hand, how¬ 
ever. 1 wish Mr. 8 . would cool lbs milk to 
58’, without stirring, and set it in a room 
say GO ' lo 70", and report results, as before. 
I am confident Hint there is very much to 
ho learned yet upon this subject, and Iain 
very far from having any absolutely fixed 
ideas upon it. I only regret that 1 am not 
favorably situated for more extended exper¬ 
imenting by myself.” 
The question of deep and shallow setting 
of milk for butter making lias hecu discussed, 
and the results of various experimental tests 
have been given, from time to time, (luring 
the last quarter of a century. When milk 
has been set in milk-rooms of variable tem¬ 
perature, and the cream skimmed off from 
both sellings with a common skimmer, the 
majority of experiments—so far as their re¬ 
ports have come under our observation— 
state that the shallow settings give the largest 
returns in butter. The setting of milk in 
vessels surrounded with water, in order to 
keep it at mi equitable temperature while the 
cream is rising, is comparatively of recent 
dale. The system has been found to he 
practically the best system. From this 
sprung the plan of setting milk deep in pails 
of small diameter, and of utilizing the skim¬ 
med milk in cheese manufacture. 
The water system for setting the milk de¬ 
veloped one thing of considerable importance 
in butter making, aud that is, that a uniform 
temperature within certain limits lias con¬ 
trolling influence upon quantity and quality 
of product. 
After a lime certain butter makers who 
were accustomed lo set their milk in pans 
and in milk-rooms poorly regulated as to 
temperature, found they could make more 
and better butter by using pails on the water 
system, than by the other plan, lienee we 
now have many who are advocates of deep 
setting. They claim that most of the ex¬ 
periments of deep and shallow setting have 
not been conducted properly and that the 
reported gain Irani the shallow sellings are 
due to the unfavorable conditions wherein 
the milk mid cream of the deep sellings have 
been managed or from the bultcr of the shal¬ 
low settings containing a larger percentage 
of curds. They insist that the milk should 
not only lie cooled to about 00 ’, within an 
hom after it. is drawn from the cow, but 
Abut it he kept, surrounded with flowing 
spring water, so as to keep it at an equable 
temperature during the whole time the 
cream is rising. They claim that the cream 
from deep settings should be dipped off with 
a properly shaped vessel, made for the pur¬ 
pose, a vessel causing the least amount of 
disturbance or agitation to the milk and 
cream so that the two shall not he mingled 
together; and, again, that the cream in the 
deep selling vessels, being much thinner, 
cannot well he removed with the skimmer, 
and that, experimenters, unaccustomed to 
handling cream from deep settings, are liable 
to leave more or less cream remaining on 
the milk, mistaking it for milk. They hold 
that if the deep settings he kept at an uni¬ 
form temperature, and if the quantity and 
quality of the butter (pure fat) should be 
compared in Hie test, that from the deep set¬ 
tings will have ordinarily a less percentage 
of cascinc or curds than the other. In other 
words, they claim that as much butler may 
he obtained by deep as by shallow settings, 
while the deep sellings give a better quality 
of butter. 
"Without entering upon the discussion of 
this question we simply give some points 
claimed to he important in making experi¬ 
ments, in the hope that we may get a satis¬ 
factory solution of the matter. In making 
tests of this kind it must, lie observed that 
the shallow and deep settings must lie from 
(lie same quality of milk and made on the 
same day ; for it must he evident that a test 
of shallow setting in one dairy and deep 
setting in another, or setting milk shallow 
during one month and deep setting on an¬ 
other month will not give reliable results. 
We shall be glad to print the result of 
carefully conducted experiments, but do not 
care for theories unless hacked up by facts. 
n Doultrn-garir. 
EEHIND THE AGE, 
SemlliiK Poultry n* Market — A Lmv Ap¬ 
plicable Thereto. 
Illinois, at the last session of its Legis¬ 
lature, passed a law providing for the pun¬ 
ishing of “ Cruelty to Animals,’' somewhat 
similar to that of our own Stale, and the 
Chicago Humane Society has recently taken 
a further step “ in the right direction,” one 
which places New York considerably be¬ 
hind the age of her Western brethren. This 
Society lias, after due consideration, decided , 
that the general practice of crowding poul¬ 
try into coops, for the purpose of shipping 
to market, is a violation of this law, and by 
its provisions subjects the offender to a 
“ fine of not less than fifty or more than one, 
hundred dollars for each and every offense.” 
The Society, however, it seems, does not 
desire to proceed to extreme measures with¬ 
out timely notice, and after consideration 
and consultation with many of the promi¬ 
nent dealers of Chicago, presents Hie follow¬ 
ing suggestions lo the shippers of live poul¬ 
try, in order that they may he guided in 
their shipments and save to themselves or 
their agents a great deal of annoyance and 
unnecessary trouble: 
1st. That the Slate of Illinois has a law 
for punishing cruelty lo animals. 
2d. A society is organized whose sole 
business itr is to ptvtWluTfc all persons guilty 
of cruelty to animals. 
3d. That self evident cruelly is daily prac¬ 
ticed by fanners and others in their ship¬ 
ments of poultry to the city of Chicago. 
This cruelly is two fold in one instance, 
by excessive crowding of poultry (loo tunny 
in coops) and again by the total neglect of 
any provision for the watering of poultry. 
For the benefit of all interested, extensive 
dealers have recommended the following ns 
the most suitable and profitable size of 
chicken and duck coop, namely, ftiur feet 
long, two feet wide and one foot high, which 
size should not receive more than two dozen 
chickens or ducks, which is three to a square 
foot. Coops two feet, by four should not 
contain ofgee.se or turkevsninrethan twelve, 
because double the size of ordinary chickens. 
Coops for the transportation of geese or 
turkeys should he sixteen inches high in¬ 
stead of twelve. All the above coops can 
tie made of lour feet lath without waste of 
material. A small rope handle at each cor¬ 
ner of the coop will greatly assist in the 
transportation and the handling. A cheap 
provision for watering fowls would he to 
permanently attach liy wire a pint tin, or 
zinc, cup oti the inside at each corner (four 
io a coop), which will return to the shipper 
when Hie coop is returned. By such an 
arrangement any person on the road, or at 
destination, can very conveniently water the 
fun Is, which will save life, property and also 
much suffering. With these directions ob¬ 
served, there will lie no danger of a prose¬ 
cution by the Illinois Humane Society.” 
AVe consider this a wise move on the part 
of the Society here named, and would go a 
step further in Hie direction of correcting 
the evil manner, (if it were possible,) in 
which dressed, or partly dressed, poultry 
is shipped to market in this State. We 
would make it a penal offence to allow 
dressed poultry to he put on the market 
other than that which is drawn Undrawn 
poultry should never he allowed lo he offered 
for sale. The habit of forcing fowls on the 
market undrawn, as they are seen at our 
markets in New York city, and allowing 
them to freeze and thaw, (with full crops,) 
by which process they must, from the nature 
of the case, become fetid and turn green, 
cannot prove otherwise tlinu unwholesome 
food—-not lit to he eaten. In many of our 
inland cities there is a fine imposed upon 
any person offering undrawn poultry upon 
the market for sale, and we cannot see why 
this law should not become universal 
throughout this SLatc. AVe respectfully Call 
the attention of our law-makers, and especial¬ 
ly “reformers,” to this matter; here is a 
chance for them to inaugurate a reform that 
will be appreciated by every housekeeper 
ami lover of wholesome food. To them we 
commend the ruling of the Illinois Humane 
Society,and would add therein or thereto the 
words making a punishable crime for nil 
dealers and shippers, in dressed poultry, to 
ship or offer undrawn poultry for sale. 
EARLS LAYING PULLETS. 
Since the publication of the article of G. 
K. G., on early laying pullets, it seems myri¬ 
ads of the “same sort” are to he found all 
over the country, from the numerous letters 
we receive by nearly every mail, recording 
the fact that “ Biddy* ” are doing their duty 
early in life. We give the following as an 
indication thereof, which must suffice for the 
present: 
I have a black Java pullet,hatched May 
27.1871, that commenced laying November 
15.1871. “ How is that for high ?”—n. n. 
1 have two pullets out of four hatched 
April 25th, 1871, that, commenced laying 
Sept. 29th ; the third one Oct. 7th ; the fourth, 
Oct. 18th. Breed, Light Brahma. I might 
also add that their food for first six weeks 
was oat-meal slightly moistened, after which 
they were fed three times a day on scalded 
Indian meal, and the last meal in the after¬ 
noon was good, sound wheat, barley or In¬ 
dian corn, (whole.) They have also the ad¬ 
vantage of about a quarter of acre of grass. 
1 have twenty oilier pullets hatched in June, 
which, from their appearance, will certainly 
lay in December.—T. AV. R., Mass. 
I have a pullet, hatched April 231,1871, 
that commenced laying Aug. 1, 1871, and 
lias laved ever since, and not offered to sit. 
Beat that if you can. The pullet is h cross 
between Bolton Gray and White Leghorn.— 
A. F. F., Auburn, A'. I r . 
I nAVB a pullet, hatched April 12,1871, 
that commenced laying Oct. 12,1871. The 
pullets are a cross of Black Spanish and 
Brahma.—J, S. C., Adams, N. Y. 
1 have a pullet, hatched the last day of 
April, and commenced laying the middle of 
October, aud has laid her litter <>iu and 
wanted to set. I think this heats G. K. G. 
The pullet is a cross between a Brahma and 
Creole.—W. AY. C., Pulaski, A r . Y. 
I had some pullets hatched out May the 
7th, 1871, and they commenced laying Octo¬ 
ber 4th. The pullets arc a cross between 
Cochin aud Leghorn.—G. B. G., Delaware 
Co., A r . Y. 
I have a AVhite Leghorn pullet hatched 
April loth, 1871, that was laying regularly 
the loth ul Sept., and has continued so do¬ 
ing most of the time to date.—G. L. IC, 
Harmony, A'. Y. 
I WOULD like to know how Ibis is for 
high. 1 have a pullet that was hatched 
April 9th, and commenced laying Sept. I2lh ; 
has not wanted lo sit ul all. It is a cross 
between the Bralnna and Dorking.—L. B. 
V. V., Lawyer mile, tie ho. Co., A'. Y. 
1 have u pullet hatched on the 10th of 
March that commenced laying when sixteen 
weeks old and after laying lor three weeks 
wanted to sit. Have another, hatched on 
tlie 7lh of May, that layed its first egg 
to day, which was 7(£ by 6 inches.—F. 8., 
Nashua, N. II., Nov, 22. 
-»»♦ ■ ■ ■ • 
POULTRY NOTES AND QUERIES. 
Conti, Sink' l’oitltvy Show. 
The 3rd annual exhibition of the Conn. 
Slate Poultry Society, held at Hartford, Nov. 
14—i8th, is reported by those in attendance 
to have been a grand success, pecuniarily. 
Competition was open to all exhibitors, and 
the display of fancy birds, from nearly all 
sections of the country was very line — ex¬ 
celling anythiugever before seen in the State. 
There was a large list of entries—over 400. 
Everything connected with the show proved 
most satisfactory to exhibitors aud specta¬ 
tors—in fact, it is remarkable to state that 
not one among the large number in attend¬ 
ance were in the slightest degree tinctured 
with (Hie too common complaint at such ex¬ 
hibitions) fault-finding or grumbling. Each 
breed of fowls were assigned quarters by 
themselves, thus giving a fair opportunity 
to judge of the merits of all classes shown. 
This speaks volumes for the excellent man¬ 
ner in which the arrangements of the Soci¬ 
ety were made and carried out. Many of 
Hie exhibitors entered from twenty to sev¬ 
enty coops of fine birds. In order to make 
Hie show additionally attractive, several 
gentlemen contributed birds lo he voted for 
by the crowd. For instance, one pair each 
was awarded to the physician, clergyman, 
reporter, lawyer and editor receiving the 
largest number of votes. Every person vot¬ 
ing paid leu cents therefor, which went to 
swell the income of the Society. Among 
the notables present was Gov. Jewell, who 
made a short address on the opening of the 
exhibition. 
The Most Valuable Breeds of l'outtry. 
There is us much difference in the opinion 
of breeders or amateurs ns to which is the 
host and most valuable variety of fowls to 
breed as there is in any one thing we know 
of. On this subject the Practical Farmer 
gives its opinion in this wise:—“ One of our 
experienced poultry breeders, after trying 
most of the new breeds, classifies them tints 
as regards value for the million :—In situa¬ 
tions where eggs for use* or market are more 
the object than anything else, he recom¬ 
mends the French Hottdan, the Dominique 
and White Leghorn breeds. For a fowl for 
general purposes, and combining large size, 
good laying properties, quiet habits, easy 
fattening and tender flesh, ho prefers Part¬ 
ridge Cochins, Dark Brahmas, Light Brah¬ 
mas, Buff Cochins These are all hardy and 
every way desirable.” 
Tirnfific unit (fistful. 
USEFUL AND SCIENTIFIC) ITEMS. 
The Host Hi-own for Whitewash Wniiicd, 
In Rural New-Yorker, September 9, 
1871, at lop of last column on page 155, is a 
recipe for whitewash, saying, “ Coloring 
matter may he added if desired.” I want 
to use this receipt for brown wash, hut 
know nothing of coloring matter. Wlmt is 
cheapest and best ? — J. A. Woodward. 
IIuw lo Kilter Cistern Water. 
Two correspondents at Elmira, N. Y., nsk 
us to loll “how to filter cistern water for 
cooking purposes.” AVe used, for several 
yenrs, one of Davis’ water filters, which we 
kept in our kitchen. A nd our way would 
tic to buy the best filter we could find. Not 
being in the filter manufacturing business, 
we cannot advise our friends how to make 
The Grrvn <»f Leaves. 
Tiie American Chemist says: — “J. J. 
Muller states that on directing a spectro¬ 
scope at the under side of a leaf, on the up¬ 
per side of which the sun was shining, lie 
observed a spectrum stretching from 1 '’. to 
B., but without a trace of the dark absorp¬ 
tion hands which characterize chlorophyll. 
The inference drawn is the anomalous one, 
that tho green of leaves is not leaf-green or 
chlorophyll." 
M — 
To Mend Rubber Iliino, 
A Correspondent of the Rural New- 
Yorker writes that lie has mended rubber 
shoes in the following manner:—“Get a 
piece of pure rubber—an old shoe; vulcan¬ 
ized rubber will not do—cut into small hits; 
put it into a bottle, and Cover to twice its 
depth with spirits of turpentine or refined 
coal tar naphtha—not petroleum naphtha. 
Stop I he bottle and set. to one side, shaking 
it frequently. The rubber will soon dissolve. 
Then lake the shoe and press the rip or cut 
close together, and put on the solution with 
a camel’s hair brush. Continue lo apply as 
fast us it ilries, until a thorough coating is 
formed. 
To Make Court I’laticr. 
Soak isinglass in a little warm water for 
twenty-four hours; then evaporate nearly 
all tho water by a gentle heat, dissolve the 
residue in a little proof spirits of w ine, and 
strain the whole through a piece of open 
linen. The strained mass should he a stiff 
jelly when cool. Now, extend a piece of 
silk on a wooden frame and fix it light with 
tacks and pack-thread. Melt the jelly, and 
apply it to the silk thinly and evenly with a 
hairbrush. A second coating must he ap¬ 
plied when the first 1 ms dried. AVhcn both 
are dry, cover the whole surface with two 
or three coatings of Balsam of Peru, applied 
in the same way. Plaster thus made is very 
pliable, and never breaks. 
To Kvi'ii Nulls I'rtmi ltiiMtiiiK. 
A Scientific journal says :—AVhcn nails 
are used in a position in which they nio 
greatly subjected to air and moisture, it 
will always pay to prepare them in such 
a mauner that they will not rust. This may 
be accomplished without any difficulty by 
heating a quantity of nails on a shovel, and 
throwing them, while quite hot, into a ves¬ 
sel containing coarse oil or melted grease. 
The nails should not be so hot that the 
grease will he made lo smoke freely. Cut 
nails prepared in this manner are improved 
in every respect. They are rendered tough¬ 
er and they will outlast any kind of wood, 
even though buried in the ground; while 
unprepared nails arc completely destroyed 
by rust in a very short time. 
IIow to 8ee Under tViiKV, 
A correspondent of the Scientific Ameri¬ 
can says:—The Indians of North America 
do this by cutting a hole through the ice, 
and then covering or hanging a blanket in 
such a manner as to darken or exclude the 
direct rays of the sun, when they are enabled 
lo see into the water, and discover lisli at 
any reasonable depth. Let any one who is 
anxious lo prove this, place himself under 
the blanket, and he will he astonished when 
he beholds with what brilliancy everything 
in the fluid world is lighted up. I once had 
occasion to examine the bottom of a mill 
pond, for which I constructed a float out of 
an inch plank, sufficient to buoy me up; 
through tho center of this float 1 cut a hole, 
and placed a blanket over it, when I was 
enabled to clearly discover objects on the 
bottom, and several lost tools were discov¬ 
ered and picked up. I am satisfied that, 
where water is sufficiently clear, this latter 
plan could he successfully used (or searching 
for lost bodies and articles. I would now 
suggest that this experiment he tried on Hie 
sea; for 1 am satisfied that, with a craft like 
the Great Eastern, where an observatory 
could be placed at the bottom, with sufficient 
darkness, by the aid of glasses we could gaze 
down into the depths of the sea, the same as 
we can survey the starry heavens at mid¬ 
night. 
