YORKER 
gaiijir gitHbmtdrir. 
BUTTER OR CHEESE. 
A correspondent makes the following 
queries:—“Is there not more money to be 
realized in making butter than in making 
cheese at present prices ? I have sold my 
butter this spring up to date, (April 10th,) for 
40c. to 4.5c., average say 40c. I do not hear 
of any cheese selling in the count ry markets 
this spring much above 15c., while a good 
deal goes for less. Please tell us, in the Ru¬ 
ral New-Yorker, how to get tit the value of 
milk for butter or cheese.” 
It takes about 10 pounds of milk, on an 
average, at the factories to make a pouud of 
marketable cheese. In the reports of butter 
makers and butter factories there is quite a 
variation in quantity of milk given as repre¬ 
senting a pound of butter. In some instances 
the average for the season from a herd of 
common cows (the so-called natives) has been 
a pound of butter from 20 pounds of milk. 
Six butter factories in Franklin Co., N. Y., 
in 1871 report the average yield to be a pouud 
of butter from tit) 7-10ths to 25 1 -10th pounds 
of milk, the average of six factories being a 
pound of butter from about S3 pounds of 
milk. Some of the cheese factories report a 
pound of cheese from a little over!) pounds 
of milk. But perhaps, in the estimate, it 
would be well to assume that the milk that 
would make a pound of butter will make 2^ 
pounds of cheese. 
On this basis, the cheese at 15c. per pound 
would amount to 37' ,'c., and when butter is 
selling at 40c, per pound, the dairymen would 
realize by making blitter 2% cents more on 
every 25 pounds of milk than by making it 
into cheese, to say nothing of difference in 
values between skimmed milk and whey. 
The difference, if any, between the cost of 
making butter and that of making and caring 
for the cheese, need not be discussed here, os 
our correspondent is, doubtless, well informed 
on this head, 
In our estimates of the quantity of milk 
for a pound of butter or a pound of cheese, 
we have assumed that the ordinary or com¬ 
mon cows of the country are taken, and that 
their feed and treatment are like that usually 
practiced. Of course, picked cows or par¬ 
ticular breeds with special feed and manage¬ 
ment, might make a much greater difference 
than that named. We suppose the inquiries 
of our correspondent refer to some data of 
averages by which an appropriate estimate 
may be made as to the receipts from milk 
when turned into butter, or on the other 
hand, into cheese. 
-- 
WHITE SPECKS IN BUTTER. 
A correspondent asks, “What are the 
white specks sometimes found in butter, and 
how are they to be prevented V’ When milk 
is set shallow in pans, and a large surface ex¬ 
posed to the atmosphere, the top of the cream 
is liable to become dry, forming a thiu skin 
or pellicle. The dry, hard surface is com¬ 
posed largely of easeine or albuminous mat¬ 
ter, and does not readily break down and be¬ 
come of the same consistency as the softer 
portions of the cream during the process of 
churning. In churning, this skiu is beaten 
into numerous small particles, and some of 
them not being thoroughly acted upon by 
the agitation, are uot converted into butter, 
and hence they get mingled with jthc mass, 
causing white specks, or, as butter makers 
usually term it, “flecking the butter.” One 
of the advantages claimed by the butter fac¬ 
tories for deep setting, is, that a less surface 
of milk is exposed to the air, while the moist¬ 
ure from the water pools prevents the cream 
from forming this skin on the surface ; and, 
as the cream from deep settings is always 
much thinner than on shallow settings, there 
is no trouble from wliite specks. "White 
specks iu butter not only give it a bad ap¬ 
pearance. and lessen its value in market, but 
they are injurious, causing an earlier decom¬ 
position of the product. In other words, 
these small bits of caseineous matter become 
centers of decomposition, and cause the but¬ 
ter to turn rancid. 
Where cream is thick, and is covered with 
this thin, dry skin, as above alluded to, it 
should be run through a cream strainer be¬ 
fore going to the churn. The action of the 
cream strainer is to grind up this hard, dry 
pellicle, by which it, is softened and intimate- 
1> mix eel with the cream, thus preventing 
the wliite specks from appearing in the but¬ 
ter. 
When cream is alUowed to become frozen, 
it will sometimes cause white specks. Add¬ 
ing hot water directly to the cream, or heat¬ 
ing it too hot before going to the chum, it is 
said may also produce white specks. In 
these cases, wo suppose some of the particles 
of cream are not churned, or, from not form¬ 
ing into butter, arc mingled with the mass, 
thus causing the trouble. There may be 
other causes of whito specks in butter than 
those named, but the cause first stated is the 
one most generally complained of, and no 
doubt applies to the query of our corre¬ 
spondent. 
-» ♦ » —- 
QUERIES ABOUT DAIRYING. 
Mr. X. A. Willard : —As I wish to inform 
myself as to the piu’ity of the Onondaga F. F. 
salt, compared with the Ashton as to fitness 
for butter and cheese, 1 would like to know 
what your mind is about the matter; also, 
the price for making cheese and furnishing 
at factories where you are acquainted. 1 tun 
making about 350 pounds in a season, and 
would like to know what factories iu the 
Eastern counties have for making.—F. D. 
Btkbbins, Otto , N. r. 
I. We have used the Onondaga factory- 
filled salt in our own dairy, and have, so far, 
invariably found it to be a good article. 
Samples of the F. F. salt which, from time 
to time, have been analyzed by the chemists, 
are pronounced by them to be fully equal to 
the Ashton in purity. If these samples can 
be relied upon as on average of the product 
manufactured and put upon the market, no 
better salt than the Onondaga factory-filled 
can be had for dairy purposes. The factory- 
flllod salt is largely used in Herkimer and iu 
other cheese-dairying counties of the State, 
and we hear of no complaint among those 
who use it iu Herkimer county on account of 
its impurity. We arc informed that great 
care is taken by the manufacturers to keep 
up its standard of quality, and it certainly is 
their interest to do so, for even small quanti¬ 
ties of impure salt sent out among dairymen 
would soon become generally known, and 
cause all brands of Onondaga salt to be dis¬ 
carded for dairy purposes. The Ashton is 
an excellent salt, and the only objection to 
its use is its high cost. 
II. During the last few years, as the price 
for cheese declined, there has been a falling 
off in ro*es for manufacturing. The price 
now ranges from GOe, to 75c. per hundred 
pounds. In some cases whore the milk of a 
largo number of cows goes to the factory— 
say from GOO to S00 cows—the price has been 
put so 1< >w as 50c. per hundred pounds, though 
wc think 60c. would be the price generally 
charged. 
When the manufacturer “makes and fur- 
uishes”—that is, provides mulatto, bandage 
and boxes—fitting the cheese for market, the 
price varies from $1.60 to §1.75 per hundred 
pounds. It should bo understood, of course, 
that these prices apply to factories taking 
the milk of 300 cows and upward. Factories 
receiving the milk from loss than 300 cows, 
pay a higher price for manufacturing, since 
it must bo evident, aa the number decreases 
from 200, the compensation at the rates 
named is not iu proportion to the amount of 
labor required. 
It should bo observed, in this connection, 
that cheese-makers who are noted for extra¬ 
ordinary skill, or those who have a well-es¬ 
tablished reputation for making a “fancy 
"product,” frequently command very high 
rates. These are exceptions, and are not to 
be included in averages named. 
- »+.+. - - - 
INQUIRY ABOUT A CHURN. 
Fifteen years ago a patent-right vender 
exhibited in Central New Jersey, a churn, 
with which 1 saw him churn six ounces of 
butter iu three miuutos from three quarts of 
milk. (The lady who furnished Hie milk 
said it was just as it »vas taken from the cow 
eight hours previously.) I think the milk was 
poured in a funnel, which conducted it be¬ 
tween two close-fitting, metal plates, one of 
which revolved rapidly by turning a crank, 
and the butter was thus pressed out and 
gathered in a vessel below. Have Rural 
readers seen, or used such a churn I—A. J. 
Thompson. 
-- 
NOTES FOR DAIRYMEN. 
How to Choose a Good Cow .—A writer in 
N. W. Farmer says :—The erumply horn is a 
good indication; a full eye another. Her 
head should be small and short. Avoid the 
Roman nose ; this indicates thin milk, aud 
but little of it. Bee that she is dished in the 
face—sunk between the eyes. Notice that 
she i.-i what stock men r ail a good handler— 
skin soft and loose, like the skin on a dog. 
Deep from the loin to the udder, and a vary 
slim tail. A cow with these marks never 
fails to be a good milker. 
Cow with Cubed Bag. (W. S. V.) Milk 
the cow clean, bathe the hag thoroughly in 
warm water, give poke root as recommend¬ 
ed on page 187, Rural, March 32. We have 
never failed to cure cows by this treatment. 
HOW HERKIMER CO. DAIRYMEN MAN- j 
AGE A KICKING COW. ( 
- < 
A “kicking! cow” is regarded by most ( 
dairymen aa a great nuisance. Not unfre- - 
quently some of-the best milkers in the herd * 
show this bad habit, and it is safe to say that l 
vast losses, in the aggregate, are sustained 
every year, which may be traced directly, or 1 
indirectly, to this fault. In most instances 1 
the habit comes from an improper manner in 
which the cow, when a heifer, was broken to J 
milk, or from some bad management of the ' 
milker after the animal has grown older. 
Cows of a highly nervous temperament will, 
not unfroquently, become confirmed kickers, 
from the rough and careless manner iu which 
the milker handles the udder and teats while 
milking. Any rough or careless handling of 
the udder, when filled with milk, is more or 
loss painful to the animal, and a kick may bo 
givun, not from any vloiousness or ill temper, 
but is simply an involuntary motion of tho 
foot to relieve pain. If one standing near a 
hot stove should by chance get his hand on 
the hot Iron, he will be likely to draw it away 
with a quick, involuntary inovemont, aud 
might possibly give a person standing within 
range a smart blow, though, of course, such 
a stroke would be wholly uniuteutiouul. We 
once saw a person severely injured iu the eye 
from a stroke of the elbow under such cir¬ 
cumstances, but it would be very unjust and 
unreasonable for the Injured person to fall 
upon and cruelly boat and kick the offending 
party. And yet cows arc not unfroquently 
treated in the most brnt.nl manner for some 
trivial inadvertence—perhaps the involunta¬ 
rily raising of n foot, to escape pain, caused 
by a rough milker pressing his sharp nails 
into the teats, or wringing and pinching them 
in an improper manner. 
It is true there are vicious and bad-tem¬ 
pered cows, which will take every occasion 
to cause trouble, but we doubt whether they 
are improved by whipping—certainly not by 
beating—and it should be a rulo with every 
dairyman never to have a cow struck for any 
fault while being milked. These remarks, 
wc think, arc especially opportune at this 
season of the year, when the work of the 
dairy is to commence. A kick with a heavy 
boot, ft stroke of a stool upon tho back, gigen 
to a cow, may destroy her usefulness for the 
season, and, perhaps, permanently injure 
her, while in any event the temper of the an¬ 
imal will not bo improved. What then is to 
be done with kicking aowa 1 Are they to he 
left without milking, or shall they be allowed 
to use their feet upon the milkers, endanger¬ 
ing life and limb, and tramping Die pail and 
milk in the dust i We reply, none of this 
need bo permitted, if the dairyman wifi ap¬ 
ply his science to the case, and overcome 
those faults by devices of the intellect rather 
than brute force. 
We have seen various plans recommend for 
preventing cows from kicking, such as tying 
the hind legs, strapping up the fore leg, etc., 
all of which arc, more Or less, open to objec¬ 
tion, on account of the time and. trouble re¬ 
quired. The most simple, as well as tho most 
effectual, remedy for kicking cows is that 
employed by some of the dairymen of Herki¬ 
mer County. It consists in buckling a leather 
strap rather snugly about the body of the 
cow, just in front of tho udder. The cow is 
then rendered powerless to do harm in kick¬ 
ing, and tho most confirmed and viciously in¬ 
clined kickers are at once subdued. Those 
who have employed fcbla simple method 
say, that in no instance, in their experience, 
1 has it failed, and we give it here as a valu- 
’ able adjunct to dairy management. We 
hope those of our readers who have kicking 
cows to milk will try this device, in the hope 
that it will save milkers from being floored, 
‘ save milk from being wasted, save the poor 
brutes from much mauling and beating, and, 
in fine, save an outburst of temper in both 
man and beast, In conclusion, we say, treat 
all domestic animals kindly; and this rule 
t must be imperatively observed with the cow, 
if she is expected to do her best at the milk 
pail. 
-- 
REARING BULL CALVES. 
The Scottish Farmer thus describes the 
method of rearing bull calves in Scotland : 
A bull calf intended to bo kept for service 
should get a full allowance of now milk daily 
for at least four months, along with cake. 
The object throughout in regulating the feed¬ 
ing should be to keep litm in vigorous health, 
but carefully avoiding that “show condition” 
which some think requisite in bringing up 
young bulls. Bean meal, cake, and crushed 
oats, along with grass or liuv anti roots, is the 
best diet. During the first year, young bulls 
should be ringed, and accustomed to be led 
about. Unless under special circumstances, 
a bull should be allowed to pasture with the 
cows, but when it is necessary to keep him 
confined to Die house he should get walking 
exercise for at least two hours every day. 
Attention must be paid to the feet of bulla 
kopt in the house, as the hoofs are apt to 
grow too much, and inconvenience him in 
walking. Bulls which arc constantly confined 
arc apt to become vicious ; but much depends 
upon the keeper. Any keeper who syste¬ 
matically maltreats a bull, or appears timid 
in going about him, should be changed at 
NOTES FOR HERDSMEN. 
Bloody Anile Remedy .—If your Atchison 
Co., Kansas, correspondent con obtain it, 
and will give Ins cow blood root (Sanya inaria 
Canadensis) it will cure her of giving bloody 
milk. I have Used it, and know. It is good 
for garget too. The easiest way to give it is 
to toko a small potato, make three holes in 
it large enough to udrutt a piece of the root 
about, one inch long ; the dose to be repeated 
in three days until cured. The root is very 
powerful, and a good blood purify or.—Al. 
Taylor, Canton, N. Y. 
Muz zling Calves.—In England the death of 
young and valuable calves occurs, and is at¬ 
tributed to their having sucked and swal¬ 
lowed straws. It is now a practice with some 
herdsmen to muzzle the calf ns soon as it. can 
stand, with a leather muzzle made of a half 
dozen pieces of leather straps, crossed, and 
secured at tho top by a circular strap aud 
fastened by another strap passing over the 
ears. These muzzles are kept on until the 
calves are two weeks old. 
Scoke or Poke Root is recommended as a 
preventive of what is called “ horn-ail” by a 
“ doctor,” who says : take a piece tho size of 
a lien’s egg, grate it finely, mix with bran 
and a little salt and feed it. 
®hc gjonitimm. 
NOTES FOR HORSEMEN. 
Waiter Cure for Founder .—A correspond¬ 
ent of the New York Tribune cured a bud 
case of founder as follows :—in tho first place, 
I physicked him ; then 1 took a tight, strong 
box, got his foot into it, and poured boiling 
hot water into it, as high as the hair on his 
feet, and in ten or fifteen minutes he was 
able to stand on his forelegs without the as¬ 
sistance of the tackle. T kept up this treat¬ 
ment for 36 hours, when lie was able to go 
about and help himself. In a few days 1 had 
his shoes put on, and in less than a fortnight 
more ho was able to work as well as ever. 
Scratches in Horses .— C. W. C., in Rural 
Nevv-Yqrkkr for March 22, wants a perma¬ 
nent cure for scratches on horses. If lie will 
take a botDe of sweet oil and pour it in a 
dish, and put. in one pari beeswax to two 
parts of oil, and melt together, he will have 
a good ointment for scratches or chapped 
hands. Wash tho horse's ankles with castile 
soap and warm, soft water, wipe dry, and 
apply the ointment once a day. Never let 
him stand in mud or manure.—W m, L. K., 
Stanton Minn. 
The Epizootic on New Mexico Ranges.—A 
New Mexico correspondent of the Rural 
New-Yokkkr says:—“Horses on the range 
that were exposed to the weather day and 
night, without other feed than grass, if they 
did not, entirely escape, had it very light; 
while those accustomed to being sheltered 
nights were more severely attacked, and 
those stabled all of the time were worst of 
all.” 
For Colic in a Filly, Dr. Horne, in West¬ 
ern Farmer, recommends giving one-quarter 
ounce of prepared chalk in her food every 
morning, for a few days, to correct the acid¬ 
ity of the bowels, which causes it.. 
Norman Stallions were last year import¬ 
ed by M. W. Dunham, Du Page Co., Ill., five 
of which are reported as having been sold— 
three for §3,000 each, one for §2,500, and one 
for *2,000. 
Remedy for Bone Spavin Wanted .—Will 
some one be kind enough to inform a reader 
of the Rural New-Yorker how to cure a 
bone spavin on a horse’s hind leg l —A Sub¬ 
scriber. 
Weak Eyes in Horses.—The Kansas Farm¬ 
er says, bathe the eyes five or six times a day 
with one ounce of tincture of arnica in one 
pint of water. 
