SVIftBSH IS 
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HOME DAIRY MARKETS. 
OOBE’S BUBAL WEW-YOBIEB 
Tits Western Fanner, in a recent number, has 
suj's;—“Mr. Willard's illustration of the and 
mistake of neglecting home markets, by rel- and 
ereuoc to the fact t hat w hilt* Wisconsin dairy- cliff< 
meu were shipping cheese to England last ordi 
Summer. Northern Ohio dairymen were sell- win 
i„g cheese* at high rates in the Lake Superior are 
Mining Market, was not altogether a fortu- the 
mvte one. Cheese could probably be shipped t; he 
from Cleveland to the Lake Superior region bui 
full v as cheaply as li on i Milwaukee. In com- mo 
meuting on this illustration, the Jefferson Co. 11 
Union says "that while an offer was made *nr 
last. Summer to carry thceaefrom Milwaukee fro 
to Liverpool for ho cents gold period pounds, j in i 
it has cost two cents per pound to ship cheese i son 
from Watertown to St. Paul. It should be hat 
stated, in this connection, that Dr. STONE Ids 
says he shipped cheese from Elgin, III., to see 
St. Paid, for 85 cents per 100 pounds.” an; 
The Western Fanner, we. presume, refers, of 
ill the above, to some remarks made by us yet 
in a recent address before the New York or 
Slate Dairymen's Association and Board <>l A< 
Trade, in which we urged the importance of is: 
establishing home markets and promoting pa 
home consumption of cheese. Now, what eri 
are the facts to which allusion is made ! They mi 
are simply these:—Some of the factories of eo 
Jefferson Co., Wisconsin, dissatisfied with gr 
the Chicago markets last Summer, com- ke 
meneed shipping their cheese 1 o England, to 
This they had a perfect right to do, and we nr 
have no narrow, sectional feeling that would g« 
prompt us to offer one word of objection to p< 
our Western friends in placing cheese in com- in 
petition with New York cheese in the British in 
markets. Wo hope our views of markets oi 
and marketing are of a broader and more pi 
liberal Character. We wish dairymen every i la 
where on this continent to seek the best V 
markets and obtain the best prices for their si 
goods, and to this end our labors for years t< 
have been directed, and with these, views we 11 
advised our Wisconsin friends to look to A 
home markets and to t he Western and North- r 
western trade in the disposal of tlieir cheese, d 
Now, while, the Wisconsin factories were P 
shipping their cheese abroad, biking I he risk 
of long distances and hot. weat her, and real- '' 
i/.ing much less net returns than ordinary fl 
Herkimer Co. factories at Little Falls, enter- 1 
prising Ohio dairymen were shipping cheese « 
to the mining districts of Northern Wlscon- 
sin, and realizing, from month to month, a 1 
larger net return than the best‘‘fancy fac- 1 
toi'ies” at the. Little Falls (N. Y.) market. 
How, then, is the*“illustration not alto- 
I gethcr a fortunate one J” Does it not prove, in 
this instance at least. Hint the home market 
was better than the foreign one ! The Farmer ' 
says that “cheese could probably be shipped • 
from Cleveland to Lake Superior region fully 
as cheaply as from Milwaukee. We see no 
good reason why this should be so—-but grant 
the assumption, and does it alter the fact, 
that more net receipts—clean profits—were 
received from the sale of cheese, shipped to 
Wisconsin than that shipped from Wisconsin 
to England ? 
We are acquainted with the shipper who 
handled the Wisconsin factories, and have no 
doubt the goods were well placed and well 
sold in England, but if our friend Morrow 
will take the trouble to get the returns real 
ized by the Wisconsin factories, expenses]and 
commissions deducted, and compare l he same 
with rates above best sales at Little Falls, 
the price netted the Ohio factories from tlieir 
sales iu Northern Wisconsin, the illustration 
i will, perhaps, appear more to the point. 
We are more and more impressed with the 
idea that the foreign cheese trade does but 
little good for us, and that if less cheese was 
shipped abroad and greater attention paid to 
the development of home markets, better 
prices would result than has obtained during 1 
the past year. During our recent trip to 
Michigan, we learned something of the ma n- 
j nor in which the trade is managed in that 
State. Mr. Rufus Baker, President of the 
Michigan Stale Dairymen’s Association, has 
several factories under his charge. He em¬ 
ploys an agent or salesman, who is constantly 
on the road during the cheese-making season, 
soliciting orders for cheese, and Mr. Baker 
has received satisfactory prices. We con¬ 
versed with this agent, and he remarked that 
it made a very great difference in the con¬ 
sumption of cheese whether he kept nis cus¬ 
tomers suuplied with cheese or allowed them 
to purchase from time to time, without the 
agent’s oversight. In the latter case, stocks 
would become exhausted, and from various 
^ > causes, would only be replenished at intervals, 
and in such manner as would leave custom¬ 
ers unsupplied nearly half the time, thus 
checking consumption ; whereas, if he kept 
the run of stocks, and never allowed them 
' to become exhausted, the consumption was 
vastly more and prices steadier. This fact 
has been brought to our observation for years, 
and wo have urged factories to band together 
and employ an agent to go throughout the 
I different villages of the country soliciting 
I orders in the same way that enterprising 
and what it really is when put to the test of 
its practidal workings. 
As to soiling, it is a question whether it 
can be made to pay with milch cows, where 
the milk is delivered at a cheese factory at. 
the rates cheese has sold during the past lew 
years. We refer now, of course, to full null¬ 
ing, or where the the animals are kept housed 
most of tlin time, and are fed daily from the 
manger, instead of being allowed to get tlieir 
supply of food from pasturage. In the. first 
wholesale merchants sell their wares. There place, there must be a considerable outlay ot 
- . * . .*i . t iJ .. I . . . t I . I . < .-.Kvmoo.i wUiDDI Jl II V t Ol* 
are a vast number of towns and villages iu ( 
the t inted States wholly unsupplied with 1 t 
choose, and where a good trade could be 
built up and consumption of the article pro- . 
moted. I 
But most of the factories lack the neces- I 
sary enterprise, and think this too much 
trouble. It is so much easier to sell cheese 
in a lump and send it to Now York city (or 
gome other point) and let dealer after dealer 
handle it over and over—each one making 
his nice little profit. No one in the trade 
seems to care whether the farmer is to make j 
any money in the business, and the rigid law 
of custom keeps him in the old rut year after 
year. There is hardly a year in which more 
or less cheese shipped from Western New 
York goes to New York eity, and from thence 
is sold to Philadelphia, and is again sold to 
parties who distribute it through the west¬ 
ern part of that State, or farther west, thus 
making almost a circle of freights and 
commissions. We do not lielieve in too 
groat centralization of the cheese mar 
kets. We do not believe it good policy 
to be constantly looking to New York eity 
and to England as the sole outlet for our 
goods. Are not home wants of ns much im¬ 
portance ns foreign wants .' New A ork sends 
nearly all her best cheese abroad, and is try¬ 
ing to promote consumption by urging her 
own eitteens to eat t lucre fuse. The consumer 
pays more at home for poor elirrst’ than Eng¬ 
land pays for our finest goods. Home of the 
Western Slates act more wisely ; they con¬ 
sume the beet at home and send the poorest 
i to New York eity. The present policy of 
the trade, it would seem, is to make New 
• York the scavenger for cleaning out all the 
rubbish incident to this class of goods. At 0 
do not believe iu this policy ; we believe in 
, putting before our own people our best goods 
. —in this way we whet the appetite, promote 
consumption aaul increase Hu: demand. In 
fine, we are in favor of home markets and of 
L home manufactures—in building up various 
0 and maniTold industrial interests in our towns 
_ and villages where the farmer can market 
;l hia produce almost ut his own doors, saving 
freights and commissions. 
»- QUERIES ABOUT DAIRYING. 
My business is a merchant; always worked | a 
ou a farm until within two years. Am 23 \ 
years of age, a married man. with a taste for 
fanning. My lulher owns a good farm a 
hall mile from a cheese factory ; keeps Irom 1 
•Jo fo 23 cows and a team ; is a widower, and | 
rents the farm. Father is willing 1 should | 
take the farm any lime ; if I lake it 1 shall ( 
require hired help ; iu preference, would you 
deem it advisable l<» fitiv a riff-acre lot till¬ 
able. land, nne-quarter of a mile, from cheese 
factory, and adopt the soiling system f Can 
purchase said acres of land for s'jj.ill). Please 
state the number of cows that could be kept. 
J am not satisfied with the profits iu store. 
Please answer as soon as convenient.—II. (J., 
Vermont. 
We should nay that it was altogether pref¬ 
erable to take the farm with from 20 to 28 
COWS, than to attempt the soiling system on | 
20 acres of land. Dairy farming, ou the soil¬ 
ing system, requires much experience and 
attention to details to make it a success. 
Persons who have never carried on farming 
on their own account are apt to think the 
business the simplest and easiest in which 
one can engage. It is a grave mistake to 
suppose that no difficulties beset the farmer, 
or that the calling is free from anxieties and 
1 troubles. The business demands much and 
, varied knowledge, with considerable practi¬ 
cal experience, without which, he who farms 
1 L working, so to speak, “at arms length,” j 
and is likely to meet with losses that cannot 
1 lie fully satisfied out of the profits. In other 
words, the farm, unless properly managed, 
j does not pay expenses. 
For a young man, who is not thoroughly 
educated in the ways of fanning, we regard 
it as a most favorable opportunity to rent a 
farm such as is offered in our correspondent’s 
: case. He has a chance here to learn the busi- 
• ness in all its details without risking much 
- capital: and what is important, he will dis- 
i cover what profit there is to be made, and 
5 whether he finds the business adapted to his 
* tastes and it is one which he can follow with 
i I content. There is often a great difference 
, ■ between fancying what a business may be, 
capital for buildings, arranged specially for tl 
the purpose, so as to economize labor. 
As to the quantity of land required for 
soiling a cow during the season of pasturage, 1 
that must depend, in a measure, upon the 
fertility of soil and the growth of the, crops w 
raised for the purpose. Mr. Quincy affirms Ui 
that he was able, for a scries of years, to 11 
maintain 2(1 cows on the produce of 17 acres, 
as follows: — 2>a acres, roadsides and or¬ 
chards ; 3 acres mowing land ; 3’^ acres In¬ 
dian corn, cut as fodder; 2 acres late and ^ 
light barley; 3 acres of oats ; 2 acres of late r 
sown Indian corn, after a pea crop ; V acre < 
buckwheat, and one acre millet, buckwheat 
and oats. He gives It as his opinion that 30 g 
acres of good, arable laud, well cultivated, ( 
would bn sufficient for the keep of 20 cows f 
the year round. ( 
Granting this assumption, and that the , 
cows yield 450 pounds of cheese each, which . 
nets the proprietor 12c. per pound, and we 
have £1.080 as the gross receipts from the 
milk of the herd. Now, the cultivation of 
the land in soiling crops, the cut ting, hauling 
and placing of the feed before the cattle w ill 
require considerable labor, which, it seems 
to ns, will make a serious inroad on the re¬ 
ceipts. 
On high-priced lands, near cities or villages, 
where cows are kept for supplying milk for 
city consumption at fie. to 8c. per quart, soil¬ 
ing may perhaps be made to pay ; but in the 
country, on comparatively cheap lands, and 
where the milk is to lie used for cheese mak¬ 
ing, wo cannot see how much profit can be 
realized with the present high price of labor. 
If land is worth 150 per acre, and it takes 3 
acres to pasture a cow, the cost of pasturage 
* is no more than the interest on 8150—or 
1 |1().50, Will not the cultivation of 17-20 of an 
* acre, the cutting and feeding of the crop, 
* with the Interest >>f the land, amount to more 
1 than the pasturage f These, arc questions to 
^ ta* duly considered by our correspondent. 
* And although iu some cases soiling may be 
made to pay, we cannot sec, with the light 
f of our experience, how the 20 acres alluded 
fS to in the above correspondence can be turned 
to profit to meet the requirements named. 
We should not advise any inexperienced 
person entering upon soiling on a large scale 
at once, but rather t-> experiment in a small 
<1 way at'first, “ feeling his way into it.” Let 
:;5 him, at first, set aside a few acres of land, 
,r and commence with one or t wo head of ent- 
* tie. Let him note the cost and trouble of 
id feeding in tins way, as compared with pas- 
id turege, and from his own practical experi- 
1,1 cnee he will be able to judge of the matter 
more satisfactorily than by following the ad- 
se | vice of others. 
hand. Be hi no hurry about it as if you 
wanted to get over it us quickly as possible. 
The liquid will work a cure. There may be 
some spots where the liquid lias not penetra¬ 
ted. Examine the sheep every two or three 
days for three weeks, by which time the dis¬ 
ease may be expected to be eradicated. If 
there are any little white spots rub on some 
Of the following ointment ; mercury, four 
ounces; Venice turpentine, three ounces ; 
spirits of turpentine, one ounce. Let them 
be worked up and thoroughly mixed together, 
then add about one and ono-quarter pounds 
of lard melted over a slow fire, stirring while 
melting. AVhen taken off, continue to stir 
till cold, so as to mix the mercury well with 
the other ingredients. Apply this in fine 
weather, for it will be safer and more effect¬ 
ual It is a good plan to bleed the sheep to 
reduce the heat or quantity of the blood. 
SHEEP EATING WOOL 
My Sheep arc pulling the wool off from 
each other. At this rate they will soon be 
naked. I am afraid I shall lose my liook. 
Cun you give a remedy ' —W. Edwards. 
It in evident that the stomachs of your 
sheep are in a deranged condition. Give each 
animal that pulls and eats wool, three tea¬ 
spoonfuls of lard oil mixed with one of spirits 
of turpentine ; or feed the animal a piece of 
salt pork. It will stop the practice. 
r scmait. 
TREATMENT OF THE SCAB. 
Mr. Henry AYoods, steward and chief 
manager of the late Lord Walsinhghaai, 
owner of one of the largest and choicest 
Southdown flocks in England, recommends 
for twenty sheep suffering with the scab, 
soft soap one and u quarter pounds, shag 
tobacco, one pound, spirits of turpentine, 
one pint, Spirits of tar, one-half pint, white 
arsenic, three ounces. This, to be safe and 
effectual, must be boiled so as thoroughly to 
dissolve the arsenic, and that he regards as 
an important point.. Better put the tobacco 
when boiled into a flannel bag, and squeeze 
it sufficiently to get out all the strength in 
order to get the full benefit of it. then add j 
water enough to make four quarts of the 
wash for each sheep. It is not a dip, but a 
wash, and to put it on, an old teapot or a 
spouted tin should be used. 
The way to make it most effectual is to 
open the wool by makiug three marks on 
each side of the sheep, also one down the 
shoulder, one on each sido of the neck, one 
down the breast, and one down each thigh, 
and into the marks pour the liquid. In this, 
as in many other things, if it is worth doing 
at all, it is worth doing well, so don’t be in 
' a hurry about it. Do the work well. Rub 
| the liquid well into the skin. After passing 
’ it along the grooves work it well in with the 
THE MORGAN HORSE. 
A correspondent asks us to give some¬ 
thing in regard to the Morgan strain of 
horses—that is, the pedigree of the Morgan 
horse, and if the Justin Morgan horse was 
imported ; if so. by whom ; also, whether we 
know anything of the “Old Morgan” of 
Massachusetts. It is claimed that all the 
Morgan horses in the Country descended 
from a horse owned by Mr. .Justin Morgan, 
who was got by a horse called “True Briton,” 
whom, some claim, was the son of the En¬ 
glish thoroughbred horse “Traveler,” It is 
also claimed that the dam of “True Briton” 
and of Justin Morgan’s horse was of nearly 
pure English blood. 
There are others who dispute the claims 
t hat Justin Morgan’s horse was the founder 
of tin* family, asserting that before his time 
a similar horse was known in t he same lo¬ 
cality, made up of crosses between the Cana¬ 
dian and English thoroughbred horse. These 
disputes have resulted in an endless amount 
of profitless writing. Probably the state¬ 
ment of the history of the Morgan horse in 
the first paragraph of this article is as neat 
correct as any. We know nothing of “ Old 
Morgan” of Massachusetts. 
--—-♦♦♦—- 
CURTIS’ BIT. 
I hope no one will try to use the ‘ Bit foi 
Ungovernable Horses,” suvl to be invented 
by Col. F. D. Curtis, In Rural New-Yorker, 
Feb. 1, page VI I used one exactly like it, 
15 years ago, in England, on a horse who bad 
“no mouth,” without doing any good; 
though his mouth would be kept constantly' 
bleeding with his straining and chafing, be 
was not a whit the more governable. Finally 
I tried a common two-ring straight bar snaf- 
tle, well wrapped with “list’ soaked iu 
sweet oil, till the bar was nearly an inch 
r thick, and that, together with the gentle 
treatment he got wiiile in my hands, soon 
!, brought him to his senses 
„ PROUD FLESH. 
Please tell G. H. A. (page 71) that if lie will 
' dust the excrescence of proud flesh on his 
r horse’s foot with powdered louf sugar, twice 
e a day, it will soon disappear, 
d New Orleans, La. Gko. J. Vincent. 
NOTES FOR HORSEMEN. 
H. SJ, Lake Co., O., asks ♦‘What will 
remove worms from horses t 1 have fed oil 
meal, ashes, sulphur and suit, without the 
desired result.” Dr. JKNNINOB says he lias 
been most, successful with calomel, 3 drains, 
and tartar emetic, 1 dram, mixed and divid¬ 
ed into three powders, and given three suc¬ 
cessive nights. Twenty'four Louis aftei 
giving the last powder, give a purgative ball 
made of Barliadocs aloes, fi drams ; pulver¬ 
ized ginger, 2 drams ; and pulverized gentian 
root, 1 dram. 
For lForms In Horse*, Dr. Horne, in West 
era Farmer recommends giving powdered 
sulphur, pulverized charcoal, common table 
salt, equal parts, three tablespoonsful for full- 
| grown horse, and in proportion fora younger 
and smaller animal. 
