MARCH \ 
MOOSE’S RURAL ^IW-YOR^ER. 
a 
139 
CANADIAN DAIEYHEN’S ASSOCIATION. 
One of the largest and most enthusiastic 
agricultural conventions ever held in Canada 
•was that of the Canadian dairymen, in their 
two days’ session at Ingersoll, Feb. 1 and 6 , 
about COO delegates being present. The Pres¬ 
ident, Mr. Ballantyne, in his opening ad¬ 
dress, congratulated the Association on the 
success which had attended its efforts in pro¬ 
moting the best interests of dairying in Can¬ 
ada. He attributed the prosperity of this | 
branch of agriculture largely to the discrim¬ 
ination of knowledge which the society had 
inaugurated by its annual conventions and 
its printed reports. Ho referred, at Borne 
length, to the benefits that, would arise from 
incorporation, and the willingness of the Gov¬ 
ernment to render assistance in carrying out 
the objects of the Association. There had 
been some difficulty in harmonizing dift'erent 
interests, since an association had been 
formed at Bellville similar to this, which also 
sought assistance from the Government. 
That association had received a grant, the 
past year, of $500, which had been appropri¬ 
ated in prizes at their cheese fair. The Min¬ 
ister of Agriculture had recommended that 
the two associations become united, and he 
was unwilling to grunt further aid unless this 
end was brought about. A bads of agree¬ 
ment had been drawn up and signed by the 
committee for that purpose, subject to the 
ratification of the Executive. That basis was 
upon the principle that the two meetings of 
the Convention should be held at Ingersoll, for 
one at Bellville, and that Belleville should be 
represented in the Executive by one-third of 
its entire number. He was was happy to say 
that the Government was alive to the inter¬ 
ests of the Association, and he hoped that 
the proposed union would be satisfactorily 
brought about, tuid that the assistance to be 
derived from the Government should be ap¬ 
plied to the dissemination of such information 
as would tend to the furtherance of the ob¬ 
jects of the Association. lie then introduced 
Prof. Bell of Bellville, who gave an address 
upon 
THE CHEMICAL CRMPOSITION OF MILK ANO CHEESE. 
The address was a well-written production, 
and was forcibly delivered, but contained no 
now matter, the tojfics treated being such as 
have been pretty thoroughly discussed at the 
various dairymen’s meetings for some years 
past. 
MARKETING CHEESE. 
Quite a spirited discussion was had on the 
above question. Mr. Caswell of Ingersoll 
advocated the marketing of cheese at fre¬ 
quent intervals. He said it was a great mis¬ 
take to hold cheese in anticipation of rising 
prices, as was too frequently done in Canada, 
and he warmly approved of early and fre¬ 
quent sales. He instanced the reports of 
those who had thus sold, and thought their 
sales would compare favorably with those 
who held longer. The character of cheese 
deteriorated, often, after being kept, and it 
became unfit for the English market, which 
now demanded a mild, clean-flavored article. 
Mr. D. H. Burrell of Herkimer, N. Y., 
said that cheese was marketed in the central 
counties of New York weekly, or at least 
semi-monthly, and he believed good results 
came from putting cheese before consumers 
as early as it was fit or ripe for the market. 
One great object in inuking early sales was 
to avoid shrinkage in weight, while at the 
same time a vast amount of labor was saved 
in the care ol’ cheese, and possibly losses from 
deterioration. He said buyers visited the 
factories from time to time, and were pre¬ 
pared to make an offer, or purchase the 
goods at the market at Little Falls from 
week to week. 
Mr. Farrington of Canada could not 
wholly ugree with the two previous speak¬ 
ers. He would sell goods early and frequent¬ 
ly, if they would command a good price, but 
he would recommend manufacturers to make 
a cheese that would keep. It should remain 
sound and in good flavor whether twenty 
days old, or if kept for two to six months 
longer. If it could be sold early, good and 
well, but let it be of such a character as not 
to deteriorate by being kept. If prices were 
below the cost of production, it might be 
good economy to hold back the cheese, and 
if the cheese was so made as not to lose 
flavor by holding, advantage could be taken 
of the markets and bettor prices obtained 
than to follow the rule of selling early at any 
price The President, Mr. Ballantyne, be¬ 
ing called upon for his opinion, recommend¬ 
ed early sales, and felt certain that the ex¬ 
perience of those who sold every month 
would go to prove that they had profited 
thereby, 
Mr. Hopkins also urged the point of selling 
regularly and frequently. He instanced the 
practice of the Brownsville factory, which 
had made monthly sales, and invariably to 
advantage. The prices for the year had va¬ 
ried from i)c. to LU'c., the average for the 
season being 1 lc. He was quite positive that 
early sales were more profitable, and he de¬ 
precated the practice of holding for high 
prices. 
FLOATING CURDS. 
Mr. Belmont said that floating curds might 
be attributed, for the most part, to want of 
care on the part of patrons—such as stagnant 
water, uncleanlinesa in milking, and improper 
handling of the milk before its delivery bo the 
factory. When the milk was imperfect, and 
was likely to result in a floating curd, he in¬ 
creased the temperature, and used more 
rennet. Mr. Webb said, in searching for 
the cause of floating curds, he found that 
cows which were allowed to wade through 
stagnant water and mud got bospattered 
with this filth, which was conveyed to 
the milk during the milking. Mr. ItiMPri 
said he had been making cheese from 160 
cows, which were allowed to drink stagnant 
water at will, and yet he had novel- seen a 
floating curd. He said the milk was not car¬ 
ried far—not over one-half a mile—and he 
took pains to thoroughly cool and air it dur¬ 
ing the night. 
Evening Session. 
The whole of the evening session was taken 
up in the annual address, delivered by Mr. 
X. A. Willard of the Rural New-Yorker, 
but we have no space to give a synopsis of 
the speech. 
Sooond Day’s Session. 
Considerable discussion was had, during 
the morning session, in regard to the estab¬ 
lishment of a market day at Ingersoll. Sev¬ 
eral places were named us good points, but 
the Convention finally settled down upon In¬ 
gersoll as the best, and a resolution to that 
effect was carried. 
INCORPORATION OF THE TWO SOCIETIES. 
The Committee reported as the basis of in¬ 
corporation that the Association retain its 
present name — the Canadian Dairymen’s 
Association. That the management be vested 
in a Board of nine Directors, the officers to be 
a President, Vice-President, Secretary and 
Treasurer, to be elected annually by the Direc¬ 
tors, and the President,, Vice-President and 
Treasurer to be from their own number—the 
directors to hold office for three years, three 
of them t.o retire in turn ever}' year and their 
places to be illled upon a vote at the regular 
annual meetings of the Association. The 
Provisional Directors to be Messrs. K. 
Graham, M. P. P., B. Hopkins, J. Noxon, 
T. Ballan’tynk. E, Chadwick and E. Cas¬ 
well, who will hold office until their suc¬ 
cessors are appointed. The Director to re¬ 
tire in the order they are named. The Asso¬ 
ciation to hold a general annual meeting In 
each year, said meetings to be held two years 
in succession at Ingersoll, and every third 
year at Bellville. The annual meeting of 
1874 to be held at Bellville. Money granted 
by the Government to be applied to the col¬ 
lection and dissemination of practical and 
scientific knowledge relating to the products 
of the dairy. The President of the Associa¬ 
tion, for the time being, to be a member of 
the Board of Agriculture. After a long dis¬ 
cussion, the report was finally adopted, as 
above. 
TAINTED MILK. 
Professor Geo. 
University, N. Y. 
delivered an able address on the causes of 
tainted milk, with a very clear exposition of 
the fungi theory. The address was similar 
in character to that delivered by the Profes¬ 
sor before the American Dairymen's Associa¬ 
tion some three years ago, and which at the 
time was veiy fully reported in these columns. 
Afternoon Session. 
The question of best pastures for dairy 
stock was discussed by Messrs. Farrington, 
Butler, Harris, and others. 
BUTTER. 
In the talk on butter Mr. Webb spoke of 
the manner in which butter was treated on 
the continent of Europe The fanners, he 
said, did not pack the butter themselves, but 
sold it to men who made a regular trade of 
packing. The principal opposition to Cana¬ 
dian butter in the English market came from 
France, Russia and Finland. Kiel butter 
sold in the English market for about 130 shil¬ 
lings ; Normandy butter 14G shillings, and 
Canadian at SO shillings. 
Mr. Oobnki l was certain that the lands in 
Canada were equal for the production of 
good butter, but it was spoiled Jn the hand¬ 
ling He said Canadian butter had come to 
be a nuisance In the British market. The 
C. Caldwell of Cornell 
, was now introduced, and 
packing was bad, and the salting still worse. 
He advocated the appointment of an inspect¬ 
or of butter, and he understood Bueh an office 
was Boon to be made. There were several 
other topics of interest discussed, but our 
space is too limited to refer to them in this 
connection. 
The officers of the Association for the en¬ 
suing year are as follows : President —Tuos. 
Ballantyne. Vice -President — Benjamin 
Hopkins, Secretary—J. C. Hayles. Treas¬ 
urer —E. C. Chadwick. Executive Committee 
—Messrs. Noxon, Chadwick, Caswell, Ham¬ 
ilton, Yates, Osborn, Farrington and Van- 
dewater. 
-- 
OHIO DAIRYMEN’S CONVENTION. 
The ninth annual meeting of the Ohio 
Dairymen’s Association was held m Cleve¬ 
land on the 22d and 23d days of January, 
1873. D. L. Pope, President, and S. D. Har¬ 
ris, Secretary. 
A committee on business for the Conven¬ 
tion reported topics for discussion, and the 
talk began. 
1. Best Breed of Cows and Their Manage¬ 
ment —Most of the old dairymen did not core 
bo much for the breed of cows as for the 
quality of those they used. Selected com¬ 
mon stock was most satisfactory as to cost 
and quality. Any cow which will not give a 
yield of 500 pounds of cheese and .10 pounds 
of butter in a season had best be sent to the 
butcher. In the management of cows there 
should be quiet in the milking yards or 
stables, and gentle treatment at all times. 
Cows should always have access to pure wa¬ 
ter. The best grasses for cows are Kentucky 
blue grass, orchai - d grass, white and red 
clovers. Red clover is the best crop for a 
drouth, and next tp this, sowed corn. 
In Winter, feed a variety of dry fodder, 
with ground feed ; water and card the cows 
regularly. More depends upon the manage¬ 
ment than the breed of the cow. 
The weight of testimony was opposed to 
high feeding, us it tends to shorten the life of 
the cow for daily uses. The feeding of whey 
to cows was condemned, as it ultimately 
leads to the demoralization of the cow for 
dairy uses, and tends to beef. 
2 Milking Cows and Care of Milk.— Cows 
should be milked at Just such a time of day, 
dividing the time as equally as possible, say, 
in Summer, at 5 o’clock A. M., and 5 P. M. 
Whan you begin to milk a cow, do not dully 
to talk, but keep right on till you finish. 
When you commence on a cow, she “ gives 
down,” and the milking should go right along. 
No particular objection to singing or whistling 
while milking, if cows are not disturbed. 
In the care of milk, use a cooler as soon as 
milk ia drawn from cow. Do not fasten 
strainer over the entire top of the can, but 
leave partly open for heat and odors to es¬ 
cape. Cooler should float, on top of milk so 
as to cool surface, where heat is ; cool milk 
will settle to bottom, and so keep up a motion 
of its own, without being stirred by hand. 
Warm milk shut up in can, and taken to fac¬ 
tory, is apt to be damaged before it con be 
delivered. 
3. Should Milk be Delivered Once or Twice 
u Day in Hot Weather ?—It is a great econ¬ 
omy of labor to deliver but once a day, and 
the most safe, if night’s milk is properly 
cooled at home. A long and spirited discus- 
sion was had on this proposition, all the 
smaller factories contending for once a day, 
while some of the large factories, where cool 
water is scarce, preferred to take milk twice 
a day. It was finally voted that each factory 
must determine the matter for itself, accord¬ 
ing to circumstances. 
4. Management of Tainted Milk. — One 
says : — “ Don’t take it ? ” But we must do 
something with it when we get it on our 
hands. It can be helped a little by the use of 
an alkali and carbolic acid. Best way is to 
hurry it up—heat fast and high, salt heavy 
and work it off as quickly as possible. A 
curd-mill is good in such a case. Some opera¬ 
tors press lightly, and the next day break up 
the cheese and press again. Some use cold 
water after draining off whey, 6alt heavy and 
press three days, till it will stay. 
5. Marketing Dairy Products — Factories 
should have better curing-houses, so they can 
hold cheese till market is right. It was ad¬ 
vised to sell when the cheese is ready, and 
deal only with reliable houses. 
0. Construction of Curing-Houses.— Most 
curing houses are made too cheaply—only 
boarded and battened. They should be ceiled 
inside and perhaps the space filled in with 
shavings, sawdust, or, best of all, with broken 
charcoal; the rooms well ventilated, Some 
advise an open air-passage up from bottom 
through the roof. Some would ventilate with 
a blower operated by the engine. Must guard 
against both extremes of heat and cold, for 
Summer and Winter. A good plan to have 
double windows. Best temperature for a 
curing-room is 70% If temperature is too 
low, the cheese retains moisture and loses 
flavor. The upper floor ia best for Winter. 
Curing-house should be separate fttid removed 
from manufacturing-house. Light and heat 
are prime requisites in a curing-room. 
7. Is it Expedient to use Buttei'mill: with 
Milk in Making Cheese f—AH said No I 
8 . Are Curd Mills Beneficial in the Making 
of Cheese t— Nearly all who spoke upon this 
topic wore in favor of using curd mills. The 
discussion of tho above topics occupied the 
Convention during the two days’ sessions. 
The meeting was the most largely attended 
by practical dairymen of any yet held by the 
Association. At the evening session of the 
first day the Secretary read a paper on " The 
Early Dairy Business in Ohio,” as it existed 
from thirty to fifty years ago. 
At an election for officers the ensuing year, 
the following gentlemen were chosen : Pres¬ 
ident— D. L. Pope of Geauga. Vice-Presi¬ 
dents —L. Gould, Geauga ; B. L. Barden, Ful¬ 
ton ; M. D, Cull, Summit; S. F-. Carter, Lake; 
A. D. Rawlins, Cuyahoga; G. W. Crosier, 
Lorain ; W. H, Williams, Medina; S. Free¬ 
man, Portage; C. T, King, Huron T, B. 
Wire, Ashtabula ; R. Baker, Mich. Secretary 
and Treasurer— 8. D. Harris, Cleveland. Cor. 
Secretary—L. Bartlett, Chester Cross Roads, 
Geauga Co. The next annual meeting was 
appointed at Cleveland, on the fourth Wed¬ 
nesday and Thursday in Jan., 1874.—s. D. H. 
-+-«.+- 
“ TROUBLE IN CHURNING.” 
In the Rural New-Yorker of tliellth ult. 
I noticed an article entitled “Trouble in 
Churning,” from Electa M. Taylor I 
would Uke to say, for her benefit, that scald¬ 
ing the milk at the time of straining will re¬ 
move litis difficulty. Care should be taken 
not to let the milk boil. Skim as often a.-i in 
Summer, and take off the cream a 3 dry as 
possible.' Of course, the milk will not get 
sour before it is time to ski to. Warm the 
cream before churning, and have the churn 
thoroughly warm also. We have brought 
butter in Live minutes by following the above 
directions.— L. H., Home, N. Y. 
Another correspondent says:—“Tell her 
to dissolve one table-spoonful of alum in hot 
water, to one pail of cream, and put it in be¬ 
fore churning, and she will have no trouble. 
Her cream should be of the right tempera¬ 
ture—00° or 62’. In Fall or Winter, alum 
sweetens the cream and improves the butter. 
We have adopted this practice for many years 
and never fail.” 
USE FULL-BLOOD RAMS. 
A correspondent of the Agricutural Com¬ 
monwealth makes the following suggestions, 
Perhaps the most important step in securing 
and maintaining a good flock of sheep is the 
seeming of males that are the perfect typo of 
wliat you wish your flock to be. As to what 
a male should be, I would say, first, let them 
be thorough-bred. No grade buck should 
ever be used when there is a desire to improve, 
or even keep up the quality of the flock, even 
though he may bo tho most desirable In ap¬ 
pearance of the whole flock. The chances 
are against the transmission of hi.-; desirable 
qualities ; it is probable he will transmit un¬ 
desirable qualities of his ancestors that are 
conccaJed in him. A thorough-bred male can 
be relied on to reproduce himself in his off¬ 
spring, but such is not tho case with a grade, 
however perfect he may be in form. Second, 
I would say lot him be a good specimen of 
the brood (whatever that brood may be.) 
Among the best of flocks there will bo a dif¬ 
ference. While all may be good, some may 
be better and others best. I would say get 
the best at any price, in selecting males. Be 
sure he has an eminent degree of all the es¬ 
sential points of the breed in size, make, 
characteristics of wool, etc. Again, let him 
be sound in constitution and limb. It is 
found that defects and disease are more cosily 
communicated to offspring than more de-ira- 
blc qualities. Hence everything of this kind 
should be avoided with scrapulous care The 
character of the female is or Jess importance. 
Tree, if a man has a flock of thorough-bred 
ewes to begin with, all the better, his work is 
half done ; but if lie has a flock of grades or 
scrubs he need not- go to the expense of buy¬ 
ing a full-blooded stock to build up a flock 
with. With proper care in the selection of 
bucks, a flock can soon be built up to a high 
point of excellence with only common ewes 
to start with With the faefities now offered 
for securing choice bucks, there is no excuse 
for the man who continues to propagate the 
scrub stock of the country. Let none but 
the first class males be used, and soon all our 
flocks will become first class flocks 
