OOBE’S BUBAL NEW-YOBKEB, 
40? 
gati'g guatanirg^ 
THE AMERICAN DAIRYMEN’S ASS’N. 
We have a long report of the meeting of 
this organization, from Mr. Willard, which 
we would be glad to print entire; wo may do 
so, in instalments, segregating such portions of 
it as may be of especial interest. But we have 
so many favors from our correspondents, nnd 
so much that we regard of more direct prac¬ 
tical interest to them, that we defer the re¬ 
port and give place to other matter this week. 
- 4 4 » ■ — -“ 
ENGLISH DAIRY NOTES. 
CHESHIRE FACTORY CHEESE MAKING. ru 
Our foreign correspondent, Mr. Livehey of 
Lancashire, England, sends us an account of ac 
his visit to a Cheshire cheese factory, where at 
Cheshire cheese is made. The manufacture 
of Cheshire cheese differs materially in some 
parts of the process from Cheddar manufac¬ 
ture, and it may be of interest to some of our P 1 
readers to know how tho factory system Is L . 
adapted to this kind of cheese. The best Che- 0 
shire cheese sells a little lower than best Eng- ^ 
lish Cheddar, but is generally quoted about / 
8s. to 10s. higher than extra American in the ai 
London uia rkets. When well made, it la a very e 
nice tasted cheese, being what is termed more 
“ open meated” than Cheddar. vv 
Mr. Ljvesey says: —Talten Ilall, where 11 
the Cheshire cheese factory is situated, is a 
village about six miles from Chester ; It is 
strikingly clean and well ordered, and can 
boast of many large and genteel residences in 
addition to Talten Hall, which is a fine old 
mansionhouse. The farm attached includes 330 ^ 
acres, and is the property of Robert Bar- £ 
bouk, Esq., of Bolosworth Castle. Mr. Jack- 
son, the occupier, can boast of the best 
planned farm buildings in the kingdom. In 
the akippons the cows (nearly 100) have each c 
a trough of water at all times before them, o 
and always fresh, a stream of spring-water a 
flowing constantly through the pipes, which 
run through the whole of the stalls. *' 
The same system is pursued in the pig- v 
gorios, wliich are thus made self-feeding; ' 
and when Mr. JaCKSON had his cheese made 1 
in the house, the whey was ran out of tho ' 
whey cisterns into a pipe which passed under c 
a portion of the farm-yard, and then up each 1 
side of the two rows of styes, leaving a range 1 
for keeping feeding stuff, which was easily 1 
added to the whey hi the self-supplying < 
troughs. 
Mr. Jackson has both a corn mill and a 
malt kiln attached to his farm, and it is the ; 
latter he has converted into a cheese factory ; 
one end being wider tlian the other has enabled 
him to alter the widest portion for a cottage 
residence for his manager und wife. The 
building is fortunately upon a stream of 
water. As you approach the factory you 
first notice a small, newly-erected, one-story 
out-building which contains the whey cis¬ 
terns, five in number; next yon come to 
another one-story out-building, which has 
open folding-doors, and it is here you enter 
the factory. This out-building is used for 
receiving the milk, for placing the utensils 
to drain and dry, and for various other pur¬ 
poses. In one corner is the boiler for heating 
water, and adjoining this is a hot-air oven 
used for a purpose which wdl shortly appear. 
At the next to the dairy-room is a turbine of 
two-horse power, and turned by the mill 
stream. Tills supplies power for pumping 
spring-water, grinding the curd, hoisting the 
cheese into the store room, etc. The first 
room in the factory proper is where the 
cheese is made ; and liefe nearly everything 
is of the old-fashioned sort, ordinary “ ironing 
tubs,” “chessats,” etc.: and so in the press¬ 
room which adjoins, and where there are 
some old stone presses, and others of the most 
improved modern kind of iron, with levers. 
Over the dairy and press room is the room 
where the cheese are stored for ripening in 
Summer, there being a room over the kitch¬ 
en of the manager’s house for keeping cheese 
during the cooler months. Around the room 
where the cheese are made, are hot and cold 
water pipes, and the same in the press-room, 
for tho purpose of securing regularity of 
temperature, also for heating and cooling the 
milk, and for a variety of other work. 
TREATMENT Of THE MILK. 
The evening’s milk being received, is poured 
into the two “ironing tubs.” Into each of 
these tubs is placed a large worm, for the pur¬ 
pose of either cooling or heating the milk. 
This is doing inside the tub what is done at 
Derby, with the American vat, outside. 
During the night, cold water is continually 
passing through the worm, and in the 
morning the milk is found from 50* to 54°, 
According to the weather. The cream is 
skimmed off into a tin which is placed ina tl 
bath of hot water, where it becomes dis- f< 
solved, and is afterward added to the heated i t' 
milk. The morning’s milk (which averages, t< 
when received, about 90°) being added to that f 
in the tubs, hot water Is passed through the a 
worms, and the whole heated, in Summer, to t 
from 76* to 78°, when the rennet is added. a 
PREPARING THE RENNET. b 
The rennet is prepared in the following * 
manner To 12 lemons, cut in thin slices, I 
pour on 12 quaits of boiling water, and cover s 
up for 12 hours ; then strain, and put in 12 ' 
veils, or rennets, and let ‘.it stand two days, s 
taking care to see tho skins are kept under ® 
the surface of the liquid, which can be done £ 
with a piece of slate. During the two days, 
rinse the skins in the liquid several times, 
rubbing them with the hand. Next, add 7 lbs. 
of salt, 2 ozs. saltpeter, and 2 ozs. of alum, 
and when the whole is thoroughly dissolved : 
and mixed, the rennet is fit for use. 
TIME OF COAGULATION, CUTTING, ETC. 
The rennet being thoroughly mixed, the I 
process of coagulation occupies from IX to 
\y t hours—usually the former. At the end 
of that time the curcl is cut with the Ameri- 1 
can curd-cutter, leaving the cut curds in lit¬ 
tle dice-shaped pieces. The curd being cut, 
sinks, and the whey is drained off to the cis¬ 
terns. After about half an hour has been 
occupied in getting the curds clear of the 
whey, the curd is cut into lumps about six 
inches square, and lifted into the drainer or 
sink. The time occupied in getting the curd 
thoroughly dry In the sink is about an hour. 
It is then lifted up in the cloth on which it 
has been resting in the drainer, and weighed, 
by wliich the exact quantity of salt required 
is ascertained. The curd is then passed twice 
through a curd-mill, during which process 
the salt is added. 
PUTTINO THE CHEESE IN THE OVEN, ETC. 
After the ground curd is placed iu the 
cheese-hoop, it is put in a hot-air chamber, or 
oven, and kept for a day at a temperature of 
about 90°, during which time it drains a little. 
At the end of 24 hours tho filled hoop is placed 
for an equal length of time in the press-room, 
which is kept at about 05°. No weight has 
been applied during these two days, but on 
the morning of the third day it Is put to press 
in the usual way, and kept in press two full 
days. When taken out of the hoop, it is 
greased slightly with lard, and then bandaged, 
and a cap of fine calico put over to protect 
the edges and from flies. This done, the 
choose is hoisted into the store-room, in which 
the temperature is strict ly regulated by the 
t thermometer, no overheating being allowed ; 
. nor the contrary. 
; WHEY BUTTER. 
I The whey remains in the cisterns two days, 
j and of course becomes sour. At the end of 
j the second day it is skimmed, and the cream 
[ thus obtained is heated in a hot-water bath 
I got up to 200°, after which it is plunged into 
j oold spring-water, which removes the im- 
- purities. It is now churned in the ordinary 
a way, and the result is whey butter. This is 
s the only account we have seen of the Cheshire 
r factory at Tatten Hall. At the Derby and 
r Longford factories the apparatus and process 
s of manufacture are ail similar to our own. 
•- We hare condensed and rc-arrunged some- 
g what the account given by Mr. Livesey. but 
a our readers, we think, will get a pretty clear 
r. insight of Cheshire factory cheese making, 
>f and may learn from it that all good cheese is 
II not made after one and the same process. 
the N. Y. State Ag. Society for 1862. We are in¬ 
formed that Scott took out his patent in 1866 ; 
that he claims to have beeu the inventor, and 
to have been experimenting with the device 
for some time before he applied for a patent. 
Suits have been brought against certain par¬ 
ties in Herkimer Co. for using this device, 
and testimony is now being token (Jan. 20) 
in LTtica on this matter, and the defendants 
feel confident the patent cannot be sustained. 
Eminent counsel is employed to defend the 
suit, and we shall probably soon know 
whether the patent is to be sustained. Wo 
shall announce the result in these columns ; 
and, until the decision is made, we have no 
advice to give in the matter. 
Jtutusittiml ©OjrifiS. 
SHALL FARMERS COMBINE. 
CHEESE-RACK AND TURNER. 
I take this opportunity of asking for in¬ 
formation in regard to the Scott's patent rail 
and turner. A man has been here collecting 
for infringements ; but we did not know 
whether it was valid, or not, so did not pay. i 
We have never used more than -150 turners at 
a time, or about half the capacity of the fac¬ 
tory, and intend to do without them entirely 
hereafter We had 215 cows’ milk the past 
season. When he was here he offered to set¬ 
tle for $25 or ?30, but now wants 866. 
Had we better settle, or see what he will do ? 
Please give us your advice at your earliest 
convemence, and greatly oblige. We want to 
avoid going to law if possible.—A. D., Wis. 
We have a number of letters of similar 
import to the above, and from widely sepa¬ 
rated localities. It is the opinion of many 
that Scott’s patent cannot be sustained, inas¬ 
much as the device was iu use for some time 
previous to the granting of letters patent. 
In our judgment a patent ought uot to have 
been given on the “ rail and turner,” for it is 
one of those simple things that would natu¬ 
rally occur to any dairyman that had large 
cheese to handle. We do not know when it 
was first used, but in 1862 we figured the mar 
chine for the New Yoi’k State Agricultural 
j Society, and a cut was made to accompany 
! our pamphlet on the Associated Dairies of N. 
Y., which was printed in the Transactions of 
Sir 
(Extract from a paper rcinl before tlie Beloit, VVU., 
Farmers’ Club, by C. D. Fox.) ra 
Is it practicable for farmers so to combine 111 
as to promote their especial interest i No. 111 
Is there any occasion fur such a combination ™ 
for such a purpose if it were practicable 1 No. 
In view of the best interest of society, as a dt 
whole, of which the farmer is but a purt, is ,v 
such a combination l’orsuch a purpose dosira- 111 
ble, even if the object sought could be accom- n ; 
plished i No. Gentlemen, I have trained too * 
long iu the farmers’ ranks, my interests, pro- P‘ 
clivitiea and instincts are too completely wed- S( 
ded to our noble calling to willingly say one u 
word, or entertain one thought, knowingly, Cl 
to the prejudice of its highest interest . I ex- ” 
poet to live, while I live, and, dying, dio a ^ 
hard-fisted yeoman; and yet, incongruous 
and suicidal as it may seem to some who may ^ 
listen to me this evening, I am impelled to j 1 
say No ! modestly, yet firmly, to this whole lj 
subject. 
It is not practicable so to combine to pro " 
mote our own especial interest, first, because 1 
such a combination for sucli a purpose is I 
wrong in principle. I need not stop long to s 
prove this. It is sufficient to be reminded ; 
that we, as an Industrial class, have often ' 
felt and now feel the crashing weight of mo- ' 
nopoly. Look at the carrying trade. The ° 
full price of two bushels of corn required to f 
I get one bushel to the sea-board. With ono 
voice we say, “It is wrong.” If it is wrong - 
when applied to an interest insignificant, com 
paratively, as that of carrying bread to mar- 1 
ket, what shall we say of a monopoly that 
lays hold of bread Itself. 1 refer to this as a 
representative Instance. We instinctively 
stamp “immp” on every thing of the kind. 
But may we not combine in self defense ? 
Two wrongs will uot make one right; be¬ 
sides, the remedy would be more fatal than 
the disease in a great majority of cases. For 
be it remembered time is necessary to the 
motion of great bodies, and a monopoly, so 
huge as a combination of all the farming in¬ 
terests of the nation, would require so much 
time before results could be reached that the 
' rank and file would bo bankrupt, while the 
i ahrewed managers feather then’ nests, just 
as they do in railroad and other monopolies. 
Then, it is wrong in principle. And, second, 
if It could be accomplished it would be worse 
l in practice. If such a combination for such a 
purpose is feasible, where is the guaranty 
tliat it will not be abused. Such a movement 
5 anticipates a power fearful to contemplate. 
This power is supposed to be In the hands of 
a soulless monopoly. Thc-y ore supposed to 
have power to secure their own interest. 
They are themselves to be the judges as to 
I when that Interest is reached. Considering 
* the supreme selfishness of poor human nature, 
v would such a delegation of unlimited power , 
* be safe ? To come nearer home ;—What 
would be the price of wool, year by year, if 
y a few of us could liave our say ? What would 
it the price of fuel iu this city be to-day, under 
■" the same circumstances ? Nine or ten dollars 
') a cord seems quite steep enough, no doubt, 
it to those who have to buy, but wliat would 
o be the price if wood traffleers could combine ? 
la such a combination, then, safe to the Corn- 
Lr monwealth i 
9r Not only would such a combination be 
iy wrong in principle and unsafe in practice, but 
s- there is no occasion for such a combination 
ie for such a puipose. First, the evils necessa- 
;t. rily attached to our calling are mostly imagi¬ 
ne nary, not real; and the real evils no more 
is numerous or irksome or insurmountable by 
u- personal effort than those that our brethren 
5 e of other callings and professions have to face 
it at every turn. 
“ The fault la not In our stars, 
But in vunclves, that we are underlings.” 
Go where you may in the country, and 
every now and then you will come across a 
- - - V V 
desirable home. The farm is well kept; the 
house and surroundings have a cheerful coun¬ 
tenance ; the out-buildings are ample, con¬ 
venient and comfortable ; the stock of all 
kinds “ fat and sleek.” Y’ou enter the house. 
The proprietor Is hale, intelligent, cheerful 
and happy ; the wife ditto, the boys ditto, i 
tho girls ditto. There is interest, yea, zeal, 
in all that relates to the prosperity of thoir 
home. Nothing is done by way of drudgery, 
but everything with a will ; tho kitchen is 
large, the parlor small, and each appropriate¬ 
ly furnished. Useful books, magazines and 
papers are not wanting ; and you notice, top, 
the appliances for the embellishment of life 
are at hand. An easy independence, a gener¬ 
ous hospitality and Christian fidelity, though 
unobtrusive, arc yet well defined. And you 
say as you pass on, “1 wish I were a fanner.” 
You say this is a picture. Well, here is 
another — in natural advantages of soil and 
climate and location, as desirable as the 
other ; but what a difference I The land Is 
reduced by unskillful hands to the verge of 
starvation. Dilapidation is everywhere ; half- 
famished stock roam at large over bare fields, 
or seek shelter from the December wind 
under a broken wire fence — hollow horn, 
murrain, glanders and epizoot—whatft sight 1 
You turn in at the front gate, that creakB 
dolefully on one hinge, and find your difficult 
way through thorns end thistles and mullin 
and pigweed, to the door ; you knock for ad- 
! mission ; a vinegary voice bids you come in. 
You outer a desolate place, and are now pre¬ 
pared to meet the peeviBh dame and half a 
score or more of children of all ages, with 
unwashed faces and unkempt hair, from old¬ 
est to youngest. Catarrh, whooping cough, 
itch and filth I You inquire for Mr. SLOUCH. 
He has gone to town to-day. He weut yes¬ 
terday, and day before, and five days in 
every’ seven ever since ho was a farmer, and 
he haB been seated on the same dry goods 
’ box whittling the same shingle. Some call 
It “loafing.” You turn away, and toy you 
are glad you are uot a farmur. Well, our 
. friend of the shingle says, “ Farming don't 
' pay.” But faimer No. 1 was satisfied, aud 
, so was his family ; but No. 2 is dissatisfied ; 
1 says he “ Has missed bis calling ; should have 
turned Ills attention to law, medicine, or di¬ 
vinity, dry goods, grocery or a saloon; In 
. short, anything but this tedious, monotonous 
farming. And Ills amiable spouse is sure she 
J , would have been vastly more amiable had 
" she married a prosperous merchant or popu- 
4 lar attorney. It may be so. He may have 
.. found his depth In some of the so-called 
j learned professions. But the grand proba- 
a bility is, lie would not have succeeded any 
better at any calling. Success in any lauda- 
I ble calling depends not so much on wliat a 
j man goes at as how he goes at it, and how he 
sticks to it. 
Again, Second, Neither will our social pros¬ 
perity be promoted by such a movement. 
n Good society, though exacting, is not unjust. 
o Men must qualify to be admitted to her pre- 
’ eincts ; but the mere question of calling has 
£ not much to do with it. If good society is 
what we seek, It is attainable by all alike ; 
* e and no other is woi-tli the seeking. Gonerally, 
au y one may take their choice in society ; 
but if they would choose the best, they must 
j shim tlie bad or low or commonplace, qualify 
^ far the best, and bide their time. T am aware 
b £l that there is a class of small minds, male and 
, . female, that are governed in their social in- 
tercouree by less worthy motives. With some 
’tis money that makes the man ; with others, 
' » pride of birth ; and others, mere learning ; 
lo and others still, identity of calling. It is 
, t natural that those of the same profession or 
t ‘ calling should seek each other out In social 
life. “Birds of a feather will flock together.” 
r( 7 It was always so, and always will be so. I 
. 0 j. I have no objection. But why should we get 
. “ pitchy* 1 about that? F.ven in this respect 
we are on an equal footing with the rest. The 
1 ” best society mounts above all accidents or 
fid ordinary incidents of life, and has to do with 
ler real merit. In that, society Washington the 
Farmer, Henry the Lawyer, Hamilton the 
r. Soldier and Statesman, Franklin tlie Printer, 
and Whitfield the Divine, met. 
fid jt may bo there are certain small minds of 
ie ? a certain sniull type, that look down on you 
and I because we are farmers, What of it ? 
u I All 1 have to say about that is this If any 
man can look upon me as a farmer with 
be | more contempt than I can on a third-class 
out lawyer, a quack doctor, a sham divine, a dis- 
honest, merchant, or a trickster in trade of 
anv kind, together with that whole army 
isa ~ of’loafing, itinerant bloodsuckers who are 
igi- -warming all over this fair land, trying every 
ore day to get a living by their wits only, they 
, are welcome. For whoever succeeds in lus 
y business on his. own merit and commands the 
ren highest respect of his fellow men, whose re- 
:ace i S pect is worth having, must work—not with 
brain onlv, but as you and I work, with brain 
and musele. I would just as soon perform 
the manual labor that I do on my farm day 
, by dav, month by month, and year by year, 
ancl as that of any man in this city who is really 
ss a succeeding in his business, bene banker, mer- 
the ' chant, lawyer, doctor or preacher. 
