SViOOBE’S BUBAL MEW-YOBKEB. 
34 S 
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<§ah(g git'ibamlru. 
BUTTER AND CHEESE STATISTICS. 
Mu. X. A. W ill.ard :—I wish you to sorul 
me the statistics of the amount of butter 
and cheese manufactured in the United 
States, and the annual shipment to Europe, 
for the last live years.—D. 0. Gti.t.is, Lena¬ 
wee Co., Mich. 
The production of butter and cheese in the 
United States, during the past live years, has 
not been officially reported. From the re¬ 
ports of factories, and from various sources 
of information connected with the dairy in¬ 
terest, we estimate the annual production of 
butter now to be between 000,0011,000 and 
700,000,000 pounds. The annual production 
of cheese we estimate to bo between 240,000,- 
000 and 260,000,000 pounds. The U. S. Census 
report of INTO —not yet coiue to hand, we 
understand, puts the product of 1860, both of 
butter and cheese, less than that given in our 
estimates. We think, however, from the in¬ 
formation we possess, that our estimates are 
pretty near the mark. According to tables 
furnished by the New York Bulletin, the but¬ 
ter and cheese exported from the United 
States during a series of years, from 1867 to 
1873, both years inclusive, were as follows: 
In 1867 there were 52,352,137 pounds of cheese 
exported, valued at *7,893,535 ; in 1868, 51,. 
097,293 pounds, at *7,019,421 ; in 1869, 39,960,- 
367 pounds, at $6,437,866 ; in 1870, 57,296,838 
pounds, $8,881,934; in 1871, (13,698,867 pounds, 
at *8,752,990 ; in 1872, 60,204,025 pounds. 
The following are the statistics of butter 
exported;—Tn 1866, 8,806,835 pounds, valuedut 
*1,267,851; In 1887, 4,913,355 pounds, ut $1,184,- 
367 ; in 1808, 2,071,S73 pounds, at $582,745 ; in 
1869, 1,324,332 pounds, at $184,094 ; in 1870, 
2,039,488 pounds, at *592,219 ; in 1871, 3,905,- 
043 pounds, at $853,096; in 1872, 7,740,201 
pounds. 
Tlio statistics of exports, kept by different 
parties, differ somewhat, on account of the 
time when the year is made to commence. 
Thus, for instance, some begin the year with 
January 1st, and others reckon from July 
1st, and the figures, therefore, for a year’s 
exports, do not agree. In the above statistics, 
the cheese and butter exports are calculated 
for the year ending June 30th, except for tho 
year 1372, which ends December 3lst. 
There lias been a great falling off in the 
exports of butter since 1863. During that 
year we exported 35,173,415 pounds, and dur¬ 
ing the next year (1864) 211,895,435 pounds. The 
butter exported in 1833 was valued at *6, 733,- 
743, which, it will be seen, was loss than 
twenty eeuts per pound. The increased 
home demand since 1*63, and the compara¬ 
tively high prices paid for butter to meet 
home wants, has doubtless caused this de- 
ccease in exports. The average price of but¬ 
ter, in State firkins, at New York, for each 
in*>nth, diming 1371, was as follows:—In Janu¬ 
ary, 35c. to 37c,; February, 36c. to 38c.; March, 
37c. to 38c,; April, 34c. to 36c.; May, 26c. to 
28c.; June, July, August and September, 25c. 
to 28c.; October, 514c. to 38c.; November, 26c. 
to 29c,; December, 26c. to 30c. The prices 
paid for butter at the Little Falls market 
during the month of April, 1873, have been 
from 35c. to 45c. The exports at these prices 
must, of course, be limited. 
The cheese and butter exported in 1863 
were valued at nearly eleven million dol¬ 
lars. Comparing this with the exports of 
last year (1872), and putting the cheese of 
last year at 12e. per pound, and the butter at 
25c. per pound, we find the total value of ex¬ 
ports to be less than $10,000,000. This would 
make a falling off in value of exports of about 
one million dollars between the respective 
years 1863 and 1872. 
-♦--*-*- 
STYLES OF CHEESE. 
The farmers of this section have organized 
a stock company for the purpose of erecting 
and working a Cheese Factory, said factory' 
to be completed by r the first day of June next. 
We have had some discussion at our meet 
ings in regard to what style of cheese we 
should manufacture, and the requirements 
seem to be very much in favor of the square 
or oblong form, although many' think this 
style has not been tested practically for a 
sufficient time to insure positive results. 
From the information that I have obtained 
from your “ Practical Dairy Husbandry,”! 
am uot sure but the prejudice of consumers 
against this style would be so strong that we 
might meet with some difficulty in overcom¬ 
ing it. Now we should be pleased to have 
your opinion on tins subject, and what the 
feeling of different markets is in regard bo 
the style.—It. N. Smart, Waldo Co., Maine. 
Certain parties in New York, who have 
manufactured the rectangular cheese for 
two or three years past, have been eminently 
successful, and the eheeee has Bold for a bet¬ 
ter price than that received for the usual 
round shape. That a radical change in the 
shape of cheese, from round to square, should | 
meet wit,lx opposition and prejudice, was to 
be expected ; but we see no good reason 
why the square or rectangular shape should 
not be as well received by consumers ns the 
others. Indeed, in cutting, It has decided 
advantages, aa there is less waste and the 
pieces are in a more comely shape for the 
table. Agaiu, in putting up for market, 
square packages are much less expensive 
than round, while they take up less space in 
storing or in being carried to market. Some 
factories, however, have entered upon tho 
manufacture of square cheeses and have 
failed ; or at least, have had much trouble 
in pressing, bandaging and in the care of the 
cheese, and have, therefore, pronounced 
against it in strong terms. 
•So far as we can learn, these troubles have 
come from imperfect molds used in pressing, 
and from not understanding all the processes 
aud manipulation which belong to the treat¬ 
ment of this kind of cheese. No one should 
attempt to make square cheese unless fully 
provided with suitable apparatus and spe¬ 
cially instructed in the management of the 
cheese ; and although we believe the square 
cheese has advantages that commend it to 
manufacturers aud consumers, yet, on ac¬ 
count of tho special care and instruction ne¬ 
cessary in its make, we should advise our 
correspondent to commence, manufacturing 
with the round cheese in tho ordinary way. 
We should presume that all tho cheese 
made in Maine, the present year, will be 
needed for home consumption ; or at least, 
will have a good market in New England. 
The home markets do not like a cheese quite 
so firm aud dry ns is required for shipping. 
The. favorite shape is about 14 or 15 inches in 
diameter, and from 5 to 6 inches high. The 
true Cheddar shape is about 14.!^ inches in 
diameter and from 10 to 12 inches high. The 
Ohio flat, or thin cheeses, are hi the propor¬ 
tion of that first named, and they sell well in 
the Boston and Philadelphia markets, where 
they are used for the homo trade. New' fac¬ 
tories before they commence operations, 
should know definitely whether their cheese 
is destined for the homo or foreign markets, 
and then manufacture accordingly. The 
London market requires color—a little straw 
shade—while for the home trade color is not 
so important. 
Among the “ fancy shepherd” cheeses the 
Young America” has acquired quite a rep¬ 
utation in some makers’ hands. It is a small, 
round cheese, rather high in proportion to 
its diameter, similar in shape to the English 
loaf, and weighs from 8 to 10 pounds. But 
wo think factories starting in new districts, 
will do best not to attempt to make these, or 
other small fancy shapes, but rather confine 
their operations at first to the two styles 
previously recommended. After becoming 
well established and familiar with the differ¬ 
ent markets a change can be made if thought 
desirable, and the expense for appliances to 
meet such change will be but little. It is 
true, that small fancy cheeses, whether round 
or square, may sell for a better price than 
the others ; but they must be properly made 
and marketed at the right time by the proper 
person. There is more risk, therefore, with 
this kind of cheese to those who are about 
commencing the business in new districts, 
and hence the styles recommended would be 
likely to prove more successful. 
-- +++ - 
MILK PRESERVATIVES. 
A correspondent writes us to know if 
there is “ ^ny simple preparation which can 
be employed to keep milk from souring for a 
reasonable length of time.” Milk can be 
kept sweet for what we should call a “ rea¬ 
sonable length of time,” by using the. milk 
only of healthy cows, well fed and cured for, 
with scrupulous neatness in milking, and in 
the case of the vessels employed for holding 
the milk. Then, in addition, tho milk should 
be set in a sweet, cool and well-ventilated 
place. If the pans or vessels holding the 
milk can be set in cool, running water— 
spring water that is constantly flowing about 
the vessels—the milk will keep sweet from 
36 to 48 hours in the hottest weather. Prep¬ 
arations are sometimes used for the purpose, 
when t he above conditions cannot be had. 
A friend gives the following, which, he 
says, has a strong preservative influence in 
keeping milk sound:—Take two ounces of 
borax and one ounce of alum ; pulverize, and 
dissolve in one gallon of water. Then use 
one tablespoonful of the solution for from 
four to six quarts of milk. We have not 
tested the preparation as above, but give it 
on the authority of those who say they liuve 
tried it aud find it efficient. 
With regard to milk preservatives, we find 
the following in the last monthly report of 
the Department of Agriculture:—“ A grout 
deal has been written, during the past few 
months, concerning tho preservative proper¬ 
ties of different substances, aud among those, 
most liigldy recommended arc acetate and 
silicate of soda aud borax. These substances, 
more especially the latter, have been spoken 
of as admirable preservatives of milk, anil 
they have, undoubtedly, a beneficial effect, 
and cannot fail to be of practical value in 
this particular. Weave rather inclined, how¬ 
ever, to give preference to silicate of soda, 
since milk treated with a solution of water 
containing one twenty-fifth of the silicate 
will bo kept, perfectly sweet for live to six 
days, and if the cream be then removed, tho 
fluid will be found to be alkaline. Boracic 
acid is much less energetic in its action, and 
retards the separation of cream. For the 
former, in practice, it is recommended to 
dissolve about one ounce of the silicate in a 
quart of water, which may be added to about 
four gallons of milk. The fact of the addi¬ 
tion of water may seem to many to bo au 
objectionable feature in this treatment, but 
iu many cases, where milk must be trans¬ 
ported a long distance to market, the discov¬ 
ery may bo of great practical value not only 
to the producer, by supplying a source of in¬ 
come otherwise out of his reach, but also to 
the consumer, by supplying a larger quantity 
of a good article at reduced prices. ” 
We ilo not approve of watering milk, but 
wo are of the impression that consumers 
would not grumble much at tho addition of 
only one quart of water to four gallons of 
milk. But when milk peddlers water their 
milk from 60 to 75 per cent., consumers very 
justly complain, and refuse to believe that 
the poor quality of milk obtained is owing to 
the “dte/i iii which thru receive, their milk” 
—an argument not (infrequently urged by 
the milkman to silence complaints. The 
statements above made may be suggestive to 
experimenters, and wo give them for what 
they are worth. For our part, we prefer 
pure milk, unadulterated and undefiled, but 
if it cannot be obtained, then let us have 
that which is doctored up so as to be tho 
least unwholesome. 
ABORTION IN COWS. 
Over the signature of “Physician” the 
following article appears, in the National 
Stock Journal ;—While it would be impossi¬ 
ble always to assign an undeniable cause for 
abortion, it is certain that many circumstan¬ 
ces contributing to bring about so unfortu¬ 
nate an event are within the scope of our 
knowledge, and are, to some extent, con- 
the flow of blood necessary to its nutrition 
and growth, and, consequently, to its life. 
And in either of these events there ensues 
embryotie death, which is followed, sooner 
or later, with expulsive uterine efforts result¬ 
ing in abortion. 
Again, while neither tho cow, tho embryo, 
nor its belongings are diseased or mechani¬ 
cally disarranged, abortion may be produced 
by violence, such as falls, blows, concussions, 
excessive or sudden exertion, straining, or 
severe coughing, producing separation be¬ 
tween the ovum and the uterus. 
Lastly, is is probable that among the many 
causes inducing premature expulsion, it is 
frequently the result of medicinal agencies 
unwittingly taken with the food. The fact 
that abortion occurs with frequency in 
certain localities where the members of a 
herd, subject to it, are similarly grazed and 
fed, while neighboring herds, with dissimilar 
surroundings anil different food, escape this 
accident, would seem to indicate that either 
in the plants, seeds, or roots growing with 
the grass or cured with the hay, and partaken 
of by the abortiug cows, there resides -a 
power capable of exciting contraction of the 
womb and consequent abortion. Among 
these may be mentioned spurred rye, tansy, 
Indian hemp, aud the root of the cotton plant. 
As abortion can, and does, occur from any 
of the above-mentioned causes, and having 
onCO taken place is likely to repeat itself 
again aud again, it becomes a matter of mo¬ 
ment to determine the cause in each particu¬ 
lar case, and apply some remedy for its 
prevention. 
When llie cause exists in uterine disease, 
' or in u diseased condition of the ovum or its 
membranes, or in the after birth, no remedy 
can be applied, but much can be done to 
prevent, the Occident by carefully guarding 
the cow from external violence. If, during 
gestation, active diarrhea or the discharge of 
acrid urine should occur, these diseases could 
bo successfully treated with appropriate rem¬ 
edies. Again, if the disposition to abort 
developos itself in a herd, it may be taken 
for granted that the pasturage, or other food, 
contains some one of the medicinal herbs or 
roots which act through the blood of the 
cow, upon tho uterus, and in this case it 
would be necessary to Change both pasturage 
and food at once. 
If any cow has aborted one or more times, 
and a record of the period in gestation at 
which the accident, oceureil has been kept, 
the appropriate plan would he to stable the 
animal and exclude her from all causes of 
excitement for some time prior to and after 
the period at which abortion theretofore 
occurred. If, notwithstanding this, it again 
occurs, the animal should run farrow for a 
year, when, upon again breeding her, it may 
be found that the habit of abortion has been 
broken. 
WHAT 18 A THOROUGHBRED ANIMAL 1 
trollnhle. 
As gesta tion in a cow is a purely physiolog¬ 
ical condition, it is apparent that in order to 
bring about a premature expulsion of the 
Ovum, embryo or calf, there must be engen¬ 
dered, either from within or without, a dis¬ 
eased condition, of sufficient gravity to cause 
premature expulsive action of the womb 
muscles. This may, certainly, arise, 1st, from 
morbid conditions within the cow ; 2nd, 
from disease affecting the ovum or embryo ; 
3rd, from external violence ; and 4th, from 
roots, plants, or Beeds taken as food, and 
which have the medicinal effect of exciting 
the motor power of the womb. 
The cow may have a diseased womb, which, 
of itself, would operate as a fruitful cause of 
abortion, or, if free from such disease, she 
may, from some unknown cause, or through 
the influence of excessive or irritating food, 
bo attacked with profuse scouring, diarrhea 
or, as may happen, with discharge of acrid 
burning urine, either of which could, by the 
sympathy existing between the uterus and 
the intestines and urinary apparatus, set lip 
premature action of the womb, with conse¬ 
quent expulsion of its contents. 
Again, while the cow may be healthy and 
remain free from intestinal or urinary affec¬ 
tions, abortion may occur from causes opera¬ 
ting upon tho ovum or embryo calf, aud 
originating in anything which compromises 
its life. The membrane forming the sac or 
covering of the embryo, and which contains 
the liquid in which it floats, is like other 
Structures, subject to disease. The after¬ 
birth, through which all the blood of the cow 
must pass on its way to nourish the embryo, 
may be diseased, and thereby rendered unfit 
for the performance of its important func¬ 
tions; or the after- birth, from disease or 
other cause, may separate, either wholly or 
in part, from its attachment to the womb ; 
or tho cord connecting the cow with the 
embryo may become twisted, knotted, or 
compressed in such a manner as to cut off 
A Subscriber, Springfield, Mass., asks this 
question. A thoroughbred animal, accord¬ 
ing to the common acceptation of the term, is 
one that is the result or careful breeding, in 
the first place, to establish a distinctive and 
permanent type, afid in tor-breeding to retain 
it. Thus, Short-Horn cows must Ke bred to 
Short-Horn bulls, aud the pedigree of each 
must be run back continuously in someof the 
families of Short-Horns ; so of Avrshires, 
Jerseys, Devons, Hereford*, &e. But j£ a 
Jersey cow is bred to an Ayrshire bull, al¬ 
though both bull anil cow may be thorough¬ 
bred, the offspring of such union will not be 
thoroughbred, but cross-bred. The breeding 
must be continuously iu line, in order that 
the type may be preserved. 
In the ease of horses, horsemen call no 
horse a thoroughbred whose pedigree cannot 
be established Ln direct line to the English 
race-horse. But really, any fixed type 
of horses, pure - bred, continuously, uutil 
the type is so established that, there is no 
failure to reproduce it by inter-! needing, is 
as much thoroughbred as the English and 
race-horse, though not so called. But to 
other fixed breeds of horses than those de¬ 
scending from the English race-horse, the 
term pure-bred is usually applied ; also to 
sheep, swine and fowls. 
COWS CLEAN8ING. 
O. Curtis asks the cause of a cow not 
cleansing after dropping Her calf. Has a case 
of this kind, and would like to know if there 
is any harm in letting tho cow go on as she 
may, or resort to means to relieve her of the 
difficulty. She should certainly be relieved 
of the after-birth, if she does not void it in 
three or four days, else it decomposes, and 
produces a low, feverish condition of the sys¬ 
tem, affecting the general health of the ani¬ 
mal. The hand may be introduced, and bv 
pulling geutlv in various directions, it will 
soon vleld • ud come away. 
It, is woh to give a cow, immediately after 
calving, a warm bran mash, or warm oat- 
rneul gruel Two or three hours afterward, 
give a drink consisting of a pound of Epsom 
salts aud two drams of ginger in warm wa¬ 
ter. This tends to prevent milk fever and 
garget.; it also aids m the cleansing process. 
We have seen some fanners feed cows that 
did uot cleanse promptly, some boiled oats 
fed in the liquor, warm. 
