t 
pain,) pusbaiulrtT 
interchange ideas freely on pertinent questions 
relating to their business, many evils now com¬ 
plained of would be righted, and more progress 
made In this department of industry than now 
obtains. 
RENTING DAIRY FARMS. 
An equitable relation between tenant and 
landlord, and the proper manner of leasing 
farma, Is becoming more and more important. 
Under present, management the landlord coin- 
plains that he gets but poor returns from the 
property rented, while the tenant, often scarcely 
makes the ends meet at the close of the year, 
Wo have a system of renting that differ* from 
that of any other count ry, in the landlords fur¬ 
nishing ii large amount of personal property 
with tno farm. It is n question whether much 
better results would not bo obtained by renting 
simply tho farm, specifying the general system 
of mill urc and allowing the tenant to furnish all 
personal property. Tills plan gives the tenant 
an opportunity'to turn his hnsinussto the beat 
account, while if the landlord gets a moderate 
rent for ids land ho will generally in the end 
come off better than to place Ids dairy stock at 
the disposal of the tenant who has no interest 
In It after tho milking scoaon la over. 
CHANGING THE DAIRY TO HAY FARMING. 
Then again a change is going on In the farm¬ 
ing of certain districts. Wo sea that here, in tho 
disposition of many to enter upon l lm growing 
of hay for market. There are a good many top¬ 
ics concerning 'his brunch of business which 
could tie profitably discussed. What is likely to 
bo the demand for hay, and what nro likely to 
bo the ruling prices from year to year? lu what 
way is the fert ility of soli to bo kept up on the 
hay farm? If tho continual marketing of hay 
bo a source of depreciation to the soil, will not 
the loss in value of t he farm bo equal or greater 
than any profits realized from the growing of 
tho hay? It, is u. very cosily business to resusci¬ 
tate a worn-out and run-down farm, and most. 
Of those who have tried the experiment, do not 
And it to pay. Suppose an acre of land worth a 
hundred dollars become exhauated from crop¬ 
ping and is then sold at, $50, bow niuoli short, of 
an hundred dollars will place H back to its orig¬ 
inal state of fertility? Borne people have af¬ 
firmed that it would no cheaper to have bought 
good land ut largo prices than to take worn-out 
land in the same locality as a gift. These and 
similar topics ought to bo discussed at our 
Dairymen's Convention by the farmers them¬ 
selves. 
COMPARISONS OVER-PRODUCTION. 
booking back over t he past year, dairy farm¬ 
ing seems to have been as prosperous as most, of 
the other branches of agriculture. It is true, 
prices Imvo not boon quite ao high as could have 
been wished, but they have been much better 
than in 1H?1, and thorn is reason to hope that 
theyovlll bo no lower for tho coming year. I do 
not I hint t hat wo are over-prod ucingOT that wo 
are likely to reach i iui t point for some years to 
come. All the facta connected with the trade 
goto slmw that there Is no unusual surplus of 
stocks in Hits country, wtdlo my reports front 
England indicate that * h« quantity or Ajnerii an 
'•hco :r no ban,i Is rather below tn.i ho 
usual supply tie this season. 
FAULTS IN DAIRYING AND HOW CORRECTED. 
But there Ls a fault which I think wlllho pret¬ 
ty generally recogui/.nd a* belonging to our 
dairy system, and which, if itcould be corrected, 
would serve to make our dairymen better i-.il iri¬ 
fled with tho situation than now obtains. I ro- 
for to the comparatively small quantity of 
cheese turned per cow from the majority or tho 
dairies. 
Tho average, it is believed, falls below •100 lbs. 
per cow- at least Is not above that. I!gore. Now 
if tho products of the lierda could lie increased 
to 500 or 000 pounds to the cow, most dairymen 
would lie fully satisfied with receipts at last 
year’s prices. 000 pounds of chcesii selling at ill 
cents per pound, would corns to t he same mon¬ 
ey as 400 pounds at 18c., and a product of /'ski 
pounds at 12e. would bo the same ns 400 pounds 
at 15o. If prices arc low, dairymen are apt to 
complain that there is no nrollt In the business, 
but by increasing the product you see tboBUiue 
result Is reached on low prices as by Increasing 
the price on a minimum product", i am not. 
sure out dairymen ere at fault, in allowing the 
product of their herds to fall so low as 400 
pounds to the cow, nndthere must lie some fault 
In factory management when more than 10 
pounds of milk are required to make one of 
cheese. These are quest loirs to be considered 
In tho present situation, ami it may well be 
worth our scrlOUs study whether it la not more 
practicable to seek relief by endeavoring to in¬ 
crease th© quantity of cheese per cow than to 
take the chances of minuting other branches of 
farming, which will be found on trial to barmen 
to objections similar to those which now affect 
tho dairy interest . 
TROUBLES FROM WASTE. 
There are other causes of depression, appli¬ 
cable to other kinds of business as well as dairy¬ 
ing, and which may be expressed simply by the 
word waste—waste of time and of money in fan¬ 
cied luxuries waste from want of care, and 
neglect of essential duties on the farm, waste of 
Implements, waste in the management of do¬ 
mestic animals and In every department of farm 
and household expenditure. For it, must ho 
observed that tlm American people, especially 
the rising generation, are lacking In habits of 
economy. The tendency of tho ago is to live 
fast,, and tho u*olosa expenditures of to-day 
would shock tho economies of a few yen i ago. 
Thus you sec, farmers find It mure and more 
difficult to lay by t heir accumulations, and fail¬ 
ing to see the leak, they are apt to charge the 
evil upon low prices, 
6 People talk of hard tlipes, and well they 
may, We are fast becoming a nation of schem¬ 
ers, to live without gonulno work. Our boys arc 
not learning t rades; our fanners' sons nro crowd¬ 
ing Into cities looking for clerkships; hardly 
ono American girl in each one hundred will do 
housework for wages, Ijowevei urgent the 
ntvfit]. Ho we are sending to Europe for work¬ 
ingmen, and buying of her artisans millions 
worth of products that wo ought to make for 
ourselves. These tilings fall upon us like a 
leaden nail which we have not the courage and 
strength to uplift. WO may try to scare t hem, 
but they will not scare; wo may try to drive, 
but they will not drive. Wo tuny try to coax, 
but they will not Coax. What, then, shall bo 
done? IIow are we to live without, work, nmi 
tlriisH and enjoy ourselves at the rate of £i,(XX) a 
i'k4F P4 aq Hie,imu of $1,000. This b, .mu qf tile 
fsomuidfiims which, as Kufliern would say, Ms 
hard for a follow to ilud out,' ” 
THE SITUATION. 
But I have yet faith In the Dairy. I have 
faith In the dairy as a business. The history of 
tho past shown that no branch of fanning has 
been more steadily prosperous. Occasionally, 
it is true, prices for dairy products have been 
lows but not near so low in proportion to cost, 
as many other farm products that can be named. 
While the lluetunllon in prices on grain, beef, 
pork, hops and otherproduce bos been frequent, 
and often much below the cost of production, 
dairy goods, on the whole, have been remarka¬ 
bly stable, the fluctuation generally being above 
rather than below the cost of producing. And 
it should bo remembered that low prices, lien 
they did occur, cams from causes that in tho 
mam could have been avoided by remedying 
defects in manufacture and in curing, together 
with a judicious manner of shipping and mar¬ 
keting the goods. 
Tho situation, in my judgment, Is by no means 
so unfavorable In iu prospects as many are led 
to suppose, since by correcting Iho faults and 
errors of nur system tho Dairyman will be able 
to bold Ills ground in tho future ns In the past. 
Gentlemen: I urn glad to woo you here ; 
and in behalf of our Executive Committee I 
greet you with a hearty welcome, and I trust 
this meeting may prove pleasant and profita¬ 
ble to ail.—[To bo continued. 
incidents which by subsequent stages con¬ 
demns some of the most valuable horses in 
the world to work when lame, and brings 
them to a premature end.” 
The chapter on making horseshoes is very 
full and explicit in its directions for adapting 
t he form of tho shoe to tho varying conditions 
of the foot and of tho work to bo performed, 
and is admirably illustrated by numerous 
wood-cuts, which make tho subject very in- 
telligible. In t libs connexion ho gives a warn¬ 
ing against a bad method of shoeing which he 
says is very prevalent; it is “ that of leaving 
the iron in a lump ut tho toe, flattening it 
down thin at tho quarters and leaving the 
heel thick when not turned down.” Ho al¬ 
leges that in this way tho horses get no true 
bearing surface, and hence no staying support 
for the feet. 
Dr. Gamgeb objects to clips on the shoes at 
any other point than at tho toes, except in 
very exceptional cohos. He censures the plan 
of cutting a deep space in tho wall of tho hoof 
to receive the clips as is usually done; only 
the edges should be taken oil with a file, and 
then tapped up to Its place with the shoeing 
hammer. Calkins and toe pieces are neces¬ 
sary in order to give a draft horse a lino foot¬ 
hold. but Dr. G. does not approve of their use 
for tlm most rapid work, especially the use of 
too pieces. 
The chapter on “fitting horse shoes ” con¬ 
tains very minute and specific directions 
which are of groat importance. lie strongly 
objects to the application of hot shoes to the 
feet. He says, “It must not be forgotten that 
those who use tho loiul-sounding words ‘the 
shoe must be fitted to the foot and not the 
foot to tho shoe' display ignorance of the fact 
that it is the Hhoor's business to form the sur¬ 
face of the one as well as of tho other, and 
unless that kind and amount of knowledge of 
tlie matter is possessed, which will insure the 
right proportion to tho hoof, aud therefore 
exactly adapted surface for the shoe, no fit¬ 
ting of the shoe, no bending of the iron to tho 
hoof will redeem the work from tho charac ¬ 
ter of bad.” 
Dr. G a Mgee strongly condemns the practice 
of springing the shoe; tills is done by bend¬ 
ing each extremity of tho heel downward 
from the foot, making tho shoe concaved 
towards the ground, which he asserts pro¬ 
duces a system of leverage which causes per¬ 
fect torture to the horse. He alleges that in 
all cases the shoo is necessarily nailed fast to 
the anterior region of the foot, while it is at 
points corresponding with a transverse line 
drawn across the center, whore the bottom 
of the foot is broadest, and whore bone con¬ 
struction gives place to a less rigid combina¬ 
tion, l. «., elast ic cart ilages, that the deflected 
heels of tho shoo attain their points of resist¬ 
ance, or fulcra, and where tho shoo pinches. 
Tho heels of the shoe take just bearing on the 
ground at every step, as the foot alights, and 
their lever action is induced by tho action of 
the limb, aud the force and weight brought 
to bear on the foot. 
Such a state of things is utterly inconsist¬ 
ent with firm and easy bearing, and the horse 
instinctively, as much as possible, shrink from 
bringing the heels firmly to tho ground and is 
thereby prevented putting forth his whole 
strength. 
Our author devotes a chapter to horse nails 
and their applications ; ono on the shoeing of 
horses for the turf and tho field ; one to frost 
sharping and roughing shoes; and another 
to tho plating of race horses. Tho second 
part of the book treats of the lameness of 
horses chiefly caused by improper shoeing, 
and will be found extremely weH adapted to 
tho wants of professional and amateur 
horsemen. 
The descriptions of tho various pathologies 1 
conditions of the horse’s foot are clear and 
intelligible, aud the drawings of these condi¬ 
tions are without exception the best that wo 
have ever seen. It would give us great 
pleasure to state some of the principles laid 
down by tho author, but this article has 
already swelled to such a length that ivo must 
forbear and content ourselves with giving tho 
result of our author’s observations on the 
ratios which exist between sound aud lame 
horses hi several cities of Great Britain. 
lu Edinburgh 607 horses passed hi two 
hours; 171 of these were very lame. 
In Birmingham 101 horses passed hi twenty 
minutes; of these25 were lame. 
In London 773 horses passed, 363 of which 
were lame. 
Out of a total number of 2,864 horses ob¬ 
served by Dr, Gamgke in Great Britain, 43 
l>or cent, were lame. Out. of 3S6 horses ob¬ 
served in Paris only 9 per cent, were lame; 
and this wide disparity the author believes is 
very largely caused by tho want of knowl¬ 
edge among tho shoersof the former country. 
The work is very well gotten up and is pub¬ 
lished by Lqnuman Greens & Co., London. 
N. Y. STATE DAIRYMEN’S CONVENTION 
HORSE-SHOEING 
wiuiffr*. ii iiikn ucuu kniu'iuiij u 6 voi«jj»tm. uimi 
it now holds a place of great magnitude in the 
markets of the world. Thu lind, regular reports 
of this market I hctfiut in 1804, during ray con¬ 
nection with the Utica Herald, and of ho much 
value has a report of our cheese sales now be¬ 
come to the dairy Interests of tho country, that 
no fir-.t elans commercial journal on tho conti¬ 
nent can well afford to be without a weekly 
transcript of tho bittlu Fulls market. It Is well 
known that at London and Liverpool tho Eng¬ 
lish trade must have Its cable reports of the 
choose sales here, in order to see Its way clearly, 
and ao Little Fails prices have cocuo to l>o re¬ 
garded as leading Indicators of tho market. 
The prominence which the cheese trade has 
obtained at this point Is due lu a (treat. measure 
to fortuitous circumstances. In tho first place, 
we are within a few houra'rldo of New York 
city, rendering it easy of aceesa for those en¬ 
gaged In tho trade; then Little Falls is sur¬ 
rounded by some or the bout dairy farms on 
the continent, and with a large number of fancy 
factories whoso natural shipping port Is at this 
plae<,—all have contributed to make It a central 
market, and ono of great magnitude to tho 
trade. Here, os is well known, nearly every 
grade of cheese, from poor to ‘‘ gilt, edge,” cun 
bo 1'ought In quantity, so that dealers need 
never go away disappointed so long us a satis¬ 
factory arraiigeuieut of prices can be obtained 
with the seller. 
ADVANTAGE Of COUNTRY MARKETS. 
Since the Inauguration of this .society, other 
Dairy Board-* of Trade, fashioned after our plan, 
have been formed la different localities, and 
imvo generally met with abundant success. 
Thus it will lie »een that the project of the State 
Dairymen's Association and Board of Trado, If 
of no other account, has been of Inestimable 
value In pointing outafensiblo way of establish¬ 
ing country dairy markets In other sections of 
tho country too fur distant to Mad accommoda¬ 
tions here. 1 hold that tlm establishment of a 
good country market not only I mips tho people 
of the Immediate locality whore the rnarkot it* 
located, but its benuilb* are felt Indirectly 
through the whole dairy district, because tho 
establishment of these markets. In widely sep¬ 
arated localities, h.is a tendency to divert tlm 
goods from centralization, and places them in 
consumption at less expense of carriage. Tho 
idea of shipping rlmeso from tho western part 
of tho State to Now York city, there to be dis¬ 
tributed and returned to western Pennsylvania, 
or tlm southwest, Is bad economy, because the 
double freight and nomniisslona eat up profits 
that should go to thu producer. 
HOME CONSUMPTION. 
1 t hink home consumption should bo promo¬ 
ted In all possible ways; tho more country mar- 
kota we can have, If properly located to accom¬ 
modate local dealers, the butter. Tlm looking to 
New Y'ork city as the groat center for unloading 
factories and loading up retail dealers often 
operates very dteadvautagoomdy to the dairy 
interest. 1 have a case In point. During the 
past Summer some or the Wisconsin factories 
which had boon sending their goods to Chicago, 
became very much dissatlulled with that mar¬ 
ket, and commenced shipping their cheeso 
through New York city to London. Meanwhile, 
onterprlsing Ohio factories opened up a trade 
with tho mining Interest of Lake Superior, reali¬ 
zing more pmnevon their sales than the beat of 
our New York factories at tlm market Imre. Tim 
Wisconsin people instead of taking ad vantage 
of a market at their own doors, must needs look 
to a more distant Ideality arid pay the freight on 
ft,DUO miles of carriage. It is believed by many, 
that If the cheese of America, was properly 
distributed over tho country in a maimer to 
avoid useless freights and eommlaidou!*, our 
home consumption would take nearly llmwkolo 
product, and at better priced than has been ob¬ 
tained for llm past two years. New York city 
will ulwayH bo u great market for dairy produce, 
I do not object to that; but what seems to bo 
the growing evil. Is that dairymen are inclined 
to look upon it as the solo outlet for their 
goods, find often to the neglect of better mar¬ 
kets nearer home, 
HOW FARMERS MAY BF BENEFITED. 
The articles of our Association provide for an 
annual Winter meeting at such place in tho 
State as the Executive Committee shall desig¬ 
nate. And it has been suggested that the next 
meeting of tlm Society be held at Nome point in 
tlm Statu otljer than this, and where dairymen 
will manifest suffidunt Interest to bo present In 
largo numbers. There is afault, pret t y generally 
felt In the dairy convention* or this country, 
that the farmers neglect to bo present at the 
meetings. Tho conventions are mostly made 
up by cheese manufacturer!), and others who 
are directly or indirectly Interested In this busl- 
npKS, hut who are not -actually engaged lu farm¬ 
ing. Thp consequence Is, that while the oue 
ilk** tI'lio bagoraa highly educated In all that 
pertain* Ip jh# {ran, the farmers themselves, 
as a class, Imvo"nor,advanced piieport) n 
jn their knowledge of U buslllCv i, Which t:t redly 
of as much concern to them m tlitf otufcr class 
named. 
Thorn are a great many points connected with 
dairying Which it is desirable that farmers should 
fully understand, that they may be abletooper- 
fttfi' In harmony with rhaasa manufacturers, 
There are n great many unsettled points con¬ 
cerning the best management of dairy farms, 
and what is tlm most profitable course to be 
adopted. If farmers would come together and 
Du. Joseph Gamciek, one of the oldest and 
most experienced veterinary surgeons in 
Great Britain, published last year a Treatise 
on Horse-shoeing and Lameness, which we 
desire to commend to t he American public, 
or ra ther to that portion of it that is interested 
iu the comfort, longevity and general use¬ 
fulness of that noblo animal, tlm horse. 
Hr. Oamgee is the father of Dr. John 
Gamokk, who haa become so well known to 
horsemen and graziers hi tills country by his 
publications on tho preservation of meats, 
lie was formerly lecturer on the principles 
and practice of farriery in tho Veterinary 
College of Edinburgh, and enjoys a reputation 
among those best calculated to judge in his 
own country, of a thorough knowledge of 
tho theoretical principles of the art, and also 
a remarkable practical skill in their applica¬ 
tion, which places him at the head of Jus 
profession hi Great Britain. 
Dr. Gamciee, unlike his compeers, has not 
contented himself witli merely giving <lirc- 
tions for the formation and setting of the 
shoes upon larno horses, but lias actually per¬ 
formed tho Work with his own bauds ; this 
lialut has given him a more practical knowl¬ 
edge of tho subject Ilian lie could have ac¬ 
quired in tile usual way ; aud the ripe knowl¬ 
edge which he 1 ms thus acquired through a 
long lifet ime of intelligent practice is recorded 
in ample detail and in very perspicuous lan¬ 
guage hi tho work before us. 
The portion of tho work devoted to a de¬ 
scription of tho form and function of tho 
foot, besides toeing a very clear and concise 
treatise on its anatomy and physiology, is 
illustrated by tho best and most intelligible 
drawings of the several parts of the foot and 
of their relations with each other that we 
have ever seen, and wo believe that no one 
can rise from a careful study of this portion 
of the work without having obtained a 
thorough knowledge of the whole subject, or 
at least as thorough a knowledge as Is attain¬ 
able without actual dissection. 
The principles which he lays down for pre¬ 
paring the foot for the shoe are deduced from 
what he has taught respecting the proper 
form of the foot with reference to the normal 
exercise of its functions. He lays down no 
rigid rules ; ho only says that tho shoer should 
have the trao form of the foot clearly fixed 
in his mind, and then trim the portions of tho 
foot away which do not conform to the ideal 
standard. 
Here is a specimen of his mode of reason¬ 
ing on such subjects:—“A hoof may be un 
inch too deep at the heels, or two inches too 
loug at the point—common anomalous con¬ 
ditions—occurring singly or combined ; and 
us the fibers of the hoof take an oblique for¬ 
ward direction every port will be nob only 
that much deeper, and give that extent of 
abnormal disproportion to the limb, but tho 
points of the hoof in contact with the ground 
or tho shoe are to the same extent in advance 
of their relativo internal structures ; the re¬ 
sult of this state of things is that parts which 
in their natural position support each other 
are so displaced that co-operation is impossi¬ 
ble. To Hay nothing of extreme cases, it is 
very common to find the heels of shoes in a 
position corresponding to a line drawn across 
the center of the foot; on the other hand a 
shortened point of hoof, with or without 
wrong interference with the heels, alters the 
degree of obliquity of the whole limb, and 
liUuinisheH the power and possible rate of 
speed of an animal from the instunt such a 
state of things is produced. Ono of the first 
signs of this occurrence in zt young home of 
a high cast Is a swelling of the back sinews 
below fho knee, and it is that enlargement 
and not the foot which attracts attention. 
Here is a condition marking one of the early 
