MOOSE’S RURAL NEW 
leaving curds in the sink DURING 1 
THE NIGHT. r 
- e 
A correspondent who is running but one r 
vat o£ 200 gallons’ capacity and making up i 
the milk twice a day, says he would like to t 
leave the night’s curd, after salting, in the 1 
sink until live or six o’clock the next morn- s 
ing. By adopting this course, more time 
will be gained for sloop, and he inquires if it 
will answer to do so. We have no experience 
in treating large masses of curds in this way 
and then putting to press. We should think 
that some trouble might occur in having the 
cheese “face” nicely, and possibly the whey 
might not all bo readily expelled. Perhaps 
by grinding the curds in the morning, and 
by using hot cloths on top and bottom of tho 
cheese when put to press after bandaging— 
as is sometimes practiced to remedy defects 
in facing—the proposed plan might work. 
At any rate, we should not hesitate to make f 
the experiment. In old times, when large f 
cheeses were fashionable, some made what ] 
was called “double eurded-ehoose.” On this j 
plan, the curds of oue day, after being run s 
up and slightly salted, were placed in a cool t 
place, until next morning’s curds were scald- ( 
ed ; the (wo curds were then mingled to- ( 
gether and put A j press. Excellent cheese | 
was the result when the curds were properly j 
handled and no trouble in pressing. We 
should advise our correspondent, however, in j 
this‘case, to obtain a larger vat and cool the , 
night’s milk properly after it is received and \ 
make cheese but once a day. Making eliecso , 
twice a day is a slave’s life for the cheese- j 
maker, and many allirru that new milk, | 
right from the cow, cannot be turned into so j 
fine flavored product as Gnu milk properly 
cooled and cared for that has been left stand- , 
ing in the vat over night. In the first ease 
the rank animal odor does not have time to 
pass off and is retained, more or less, in the 
cheese. Perhaps, however, by exposing the 
curds to the atmosphere over night in tho 
sink, as suggested by our correspondent, this 
rank odor would pass off, and, it' there was 
no trouble in pressing, there can be little 
doubt but the ilavor of the cheese vt'ould be 
improved. If any of our readers have any 
experience in leaving curds dui’ing the night 
in the sink and putting to press next morn¬ 
ing, wo should bo glad to hear from them on 
this practice. 
-♦»» .... .... 
THE CHEESE MITE AND THE ACARl 
FAMILY. 
A correspondent asks the following quea 
tions:—“What are cheese mites? Do they 
barrow in the cheese like skippers, or are 
skippers and mites the same I If not, are 
they as troublesome or as destructive as skip¬ 
pers, and how are they to be avoided, or de¬ 
stroyed when they get a lodgement in the 
the cheese t Please answer through the Ru¬ 
ral, and oblige 
“ A Pennsylvania Dairyman.” 
The cheese mite (-'1 cams domesHcus) is a 
very different tiling from the cheese skipper. 
It is not so troublesome nor so distinctive. 
The cheese mite is very minute and cannot 
well be observed without the aid of the glass. 
They are found for the most part on old 
cheese, living on the surface rather than mak¬ 
ing their way into the cheese like the skip¬ 
per. The powder of old and dry choose al¬ 
most entirely consists of mites, aud their eggs 
which are hatched in about eight days. If 
deprived of food, they have been seen to kill 
and oat each other. VVe presume there are 
many dairymen who have seen the surface 
of old cheese covered with a kind of powder 
but who never suspected it was largely com¬ 
posed of living organisms — minute insects 
acting their part in the . 
great drama of life and 
so rapacious that, when 
deprived of food they 
have little regard for 
‘ ‘ kith and kin, ’' and, can- ti 
aibal-like, fall into the 
bad habit of killing and w/rtWv 
devoui’ing each other. We ' 
give a highlv magnified FiG-l-Acanudomes- 
. » . . ’ tictw—OUeese-mlto, 
view of this parasite (see showing under unie. 
Figl) showing the under side of the “ani¬ 
mal.” Tho cheese mite has a peculiar elon¬ 
gation of its snout, forming strong cutting 
dart-shaped muuctiblos, which it has the pow¬ 
er of advancing separately or together. The 
cheese mite does not trouble new cheeses, nor 
indeed do we know that they do any serious 
harm to old cheese. Some epicures are exceed- 
ingly fond of the powder found in old cheese, 
which is made up of these little animals, 
with their eggs and excrement. So it would 
appear the mite is not wholly without use in 
a commercial aspect. The best way of rid¬ 
ding them from cheese is in a vigorous appli¬ 
cation of “elbow grease,” that is, rubbing the 
cheese often and keeping it in good order. 
The aearl family, to which the cheese mite is 
related, is a very loathsome family and sev¬ 
eral of its branches are great pests to the hu¬ 
man race. The acarus scabiei or itch insect, 
it is unnecessary to say. is a troublesome cus 
tomer which one does not care to have round. 
Then there is tho sugar acarus (acarus 
sacchari), which approaches somewhat in its 
Fio. 2.—Acarus sachari —Sugar Insect. 
organization and habits the cheese mite. We 
give an illustration of the sugar insect (Pig £). 
It attains to a size so considerable that it is 
plainly visible to the unaided sight. Thou¬ 
sands upon thousands are sometimes found in 
a pound of commercial sugar, though the pro¬ 
cess of refining sugar destroys the insect, and, 
of course, so far prevents its entrance into 
the human stomach. When present in sugar 
it may be detected in the following manner : 
Dissolve two or three teaspoonfuls of sugar 
in a large wineglass of tepid water and then 
allow the solution to rest for an hour. At 
the end of that time the aearl will be found, 
some on the surface of the liquid, some ad¬ 
hering to the sides of thB glass, and others at 
the bottom, mixed up with the sediment, 
formed of fragments of cane, woody fiber, 
grit, dirt aud starch—granules which usually 
subside on the solution of even a small quan¬ 
tity of the more common brown sugars in 
hot wator. The acarus sacchari, when first 
hatched, is scarcely visible ; as it grows it be¬ 
comes elongated ami cylindrical, until it is 
about twice as long as broad. After a time 
the legs and proboscis begin to protrude, and 
tho feet terminate in hooks. 
Fid. S .—Acarus Jarinae— Meal-mite—Magnified 
260 Ulanii-lura. 
Another member of the lovely and inter¬ 
esting ocan‘ family, takes up its residence in 
flour—the acarus farinac ., or flour mite—an 
illustration of which we give in Pig. 3. It is 
a source of consolation, however, to know 
that this interesting insect is not present in 
flour unless it has become damaged. Any 
flour, therefore, containing the animal, is in 
a state unlit for consumption. 
We might go on enumerating other fea¬ 
tures of the “acarus tribe,” but perhaps 
enough has been said to suit the palates of 
consumers for a single meal, and we conse¬ 
quently drop the subject for the present. 
-»♦» ■ ■ - 
WHEY AS A FEED FOR CALVES. 
At the annual meeting of the Michigan 
State Dairymen’s Association, held in Adrian, 
Mich., in February last, an interesting dis¬ 
cussion was had in regard to tho value of 
whey for feeding. At many of the Michigan 
factories the whey is taken away by the 
patrons, and not unfrequently is the cause of 
trouble to the factory manager, with dissat¬ 
isfaction and dispute among patrons. The 
difficulty comes from an unequal distribution 
of the whey. One factoryman stated that he 
Upd a great deal of trouble and annoyance 
the bust season, us many of his patrons were 
disposed to load their cans with more whey 
than their proportion of milk yielded. He 
could not spend time standing at the whey 
tub to measure out each man’s share, and 
the consequence was that often the whey vats 
would be emptied before all the patrons de¬ 
livering milk got to the factory, and those 
who came last returned without whey. He H 
(the manager) had remonstrated with his v 
patrons, and urged upon each to take away c 
less whey in their cans than the correspond- e 
ing bulk of milk delivered, but the trouble 11 
did not cease, lie then commenced to pump * 
water into the whey, and the patrons eagerly , 
gobbled up the watered whey—still leaving l! 
some to go home with empty cans. During a 
the coming season ho proposed to keep the 11 
pump in vigorous operation, pumping water ** 
into the whey vats, as he saw no other way 1 
of satisfying patrons and supplying each with ' 
his respective share-. 
c 
The question, then, as to the most profitable ( 
use to which whey can be put elicited consul j 
able discussion. Home contended that, on ( 
account of the low price of pork, the whey j, 
could be used with better advantage as a feed 
for calves. Several dairymen gave it as their ( 
experience that good calves could be raised ^ 
on whey, and, coirsidering the importance of ( 
each dairymau raising his own stock, select- ( 
ing his calves from deep-milking parents, the 
whey in this way could be turned tu good ac- ( 
count. There is great objection to the feed- ( 
ing of hogs iu the vicinity of a factory. The 
odor from the sty fills tho air for a consider- ( 
aide distance around, and is wafted often, by 
the wind, into the cheese-rooms, thus taint- 
ing the milk. There is less objection in keep- 
ing calves and feeding in connection with 
factories than with hogs. If the yard for 
calves be located a proper distance from the ' 
factory buildings, and a good arrangement | 
be made for feeding and shelter, the whey 
may be conducted in pipes to the premises, 
aud thus be turned to good account. It 
would be an aclvantago to have the requisite 
amount of pasturage connected with the es¬ 
tablishment for tho calves. Even if tl ie whey 
was to be carted back to the farm, its value , 
as a feed for calves would bo perhaps more 
than for hogs; at least at the present low 
price of pork. 
We have seen good calves raised upon 
whey, and it has been our practice for a num¬ 
ber of years to thus raise a number every 
season; but we use oil meal in connection 
with the whey, and give the calf a good, lib¬ 
eral start on milk before commencing with 
the whey. A correspondent of the Western 
Farmer, iu discussing this subject, says :— 
“ I have hod considerable experience in feed¬ 
ing whey to calves and pigs, aud have raised 
some very flue ones too. Three years ago I 
milked, I think, IU nows, and raised 7 calves, 
which had nothing but whey during cheese 
making season, except the gross on about 
a-half acre of pasture, in which they ran all 
summer. They drank about two pails full 
each, per day, of sweet whey. Those calves 
were admired by all who saw them. One 
yoke vrere sold, at three years, for tf 100 ; one 
do., at two years, for In other years I 
have kept hogs growing, and in good order, 
upon nothing but, sweet whey. Ten years 
ago I was through the Htate of Vermont, 
“among tho cheese makers,” and observed 
they were raising the finest grade stock 1 »_• vor 
saw, feeding the calves exclusively on whey 
while making cheese lasted. Upon the whole, 
my experience teaches me that with plenty 
of sweet whey I can raise as good calves as I 
can with sour milk, though I always feed 
more whey than sour milk.” 
We arc glad to see the question of raising 
stock agitated among cheese dairymen. The 
impression has prevailed to a large extent, in 
some sections, that it does not pay for the 
dairymen to raise their own stock. Whey- 
fed hogs have not paid very well for the past 
few years, and there is no doubt in many in¬ 
stances the whey would have turned more 
profit if put into calves. 
-- 4 ♦ » — 
HOVEN REMEDY. 
Frank Taylor, St. Lawrence Co., N. Y., 
writes:—“I have had occasion to use the 
remedy for hoven published iu the Rural 
New-Yorker (of applying salt to the back) 
twice, and each time saved the life of a good 
cow thereby. I would recommend it with 
1 confidence to any one having cattlo thus a£- 
, fected,” For the benefit of those who have 
j not seen this remedy we republish it from a 
> former volume :—Half a pint of salt covered 
in water, laid on the back of the animal, over 
« the kidneys, thoroughly impregnating the 
i skin with the brine will afford relief. One of 
5 our correspondents who tried it said it a lion 1- 
i ed an animal, badly affected, relief iu three 
* minutes. 
■heej guskttdrg. 
COTSWOLDS AND LEICE8TERS. 
1 have a few Cotawold (pure blood), and 
also quite a number of Leicestershire* mixed 
with the Cotawold, which, according to my 
estimation, is a valuable cross, on account of 
early aptitude to fatten, and quiok maturity 
and fineness of wool. But if it is the wool 
that one wants, it- is the genuine, pure-bred 
Cotswold that should be bred, as their wool 
is very long, often measuring fifteen inches, 
and very silky, wit-h a peculiar silvery bright¬ 
ness ; also very curly, and with more or less 
forelock. Weight of fleece varies from 8 to 
14 pounds, according to management and 
keeping. 
I purchased my Leicester's in Canada, of 
good breeders, and they are nice ewes. My 
Cot swoli Is were mostly purchased in Canada. 
1 had, last year, two yearling Cotswold ewes, 
that sheared me 19% pounds upon* ordinary 
keeping. The mm that my ewes were bred 
from took the fi rst two prizes at, the Niagara 
County Fair, My yearling ewes’ wool was 
full fifteen inches in length. They are good 
mothers, and very prolific, four-fifths raising 
two lambs, which are early covered with a 
nice fleece of wool, which protectstljem from 
the inclemency of the weather ; so it matters 
but little when they have their young. 
Ledceatora arc also good mothers, most of 
them raising twins. I have eight that have 
iambs now, and from them I have 14 good, 
smart, Jiving lambs, beside losing one which 
came dead. 
I have cm leavored to breed my Cotswolds 
strictly pure, and have used my Cotswold 
ram on my Leicester ewes, and, therefore, 
have some nice looking stock—the Leicesters 
giving the fineness, and the Cotswold tho 
length a nd brightness, which make a valua¬ 
ble combing wool for all purposes that comb¬ 
ing wool is used for. My Cotswold ram was 
bred by Mr. Mkttbh of North Pelham ; my 
second mm was bred iu Niagara Co., N. Y. 
The mother of my third ram was bought In 
Canada when in lamb—was from stock that 
was imported. William Lake. 
Eric Co., N. Y. 
•- 44-4 - 
ISLAND GOAT RANCH. 
We find the following in the Washington 
Daily Chronicle :—“ A private letter received 
by Colonel H. G. Otis, of this city, from San 
Francisco, states that William M. Landrum, 
the well-known California wool-grower and 
breeder of the famed Angora goat, of Asia, 
which rare and valuable animal Mr. Lan¬ 
drum introduced upon the Pacific coast many 
yearn ago, has just concluded, in behalf of 
himself and other capitalists, negotiations for 
tho Island of Guadalupe, an island in the 
Pacific, off Han Diego, and about two hun¬ 
dred miles southwardly from that point, and 
ninety miles from the main land. The island 
is tiventy-six miles long, averages ten miles 
in width, has good timber and water upon it, 
and 20,000 goats of the short-haired species, 
well suited for breeding to Angora rams. 
The purchasers have formed a joint stock 
company, which is incorporated, with Lan¬ 
drum as president, who will in a few days 
send to the island, from his ranch in Santa 
Cruz county, one hundred pure-bred Angora 
rams. George W. Dent is one of the trus¬ 
tees of the company, and takes one-tenth of 
the stock—1,000 shares. The old man says : 
“ This is the finest goat ranch in the world, 
‘ I redcon.’ ” There have been 33,000 goats 
slaughtered on the island within the last five 
year*. ” 
- 444 -- 
CASHMERE GOATS IN TENNESSEE. 
A Davidson Co., Tenn., correspondent of 
the Rural Hun, who has tliC3e goats for sale, 
says :—“ Casluuere goats have lieen, and are 
now, raised os successfully in Tennessee as in 
the mountains of Thibet or valleyB of Hin- 
doostan. The hair of the first cross on tho 
common goat is of hut little value. The sec¬ 
ond cross will produce hair worth from fifty 
to seventy-five cents a pound. Hai r from the 
thoroughbred is worth from one dollar to a 
dollar and a-half a pound. It is quoted os 
“Mohair.” The annual yield is about, three 
pounds. The skins, when dressed with the 
long, glossy hah - on, are used for many pur¬ 
poses, and are in demand at five dollars each.” 
•--- 
“LIVER ROT.” 
_ > 
, An English farmer who has kept sheep for 
I forty years, says he has found rook salt a val¬ 
uable antidote for liver rot, and that these 
’ animals cannot be too liberally supplied with 
i this saving substance. 11c further declares 
£ that, in cases of congestion of the ltver or rot 
he bus found two cablespoonfuls of turpen- 
pentine shaken up in half a pint of water and 
‘ given to the sufferer a frequent cure, unless 
the disease has made very great progress. 
