JUNE 21 
1VS00BE 9 S BUBAL WEW-Y©BKEB, 
iQaii'g gjusbamlrg. 
MANAGEMENT OF HOT WEATHER MILK. 
We have a great many kinds of poolers 
and aerators for improving the keeping qual¬ 
ities of milk ; and although some of t hem 
are complicated and impracticable, still their 
faults suggest improvements or stimulate 
invention in this direction, and hence the 
poorest may have been not altogether worth¬ 
less. i he latest device we have seen for 
botn cooling and aerating, is a kind of pump 
made of tin, and with a joint at the valve so 
as to be readily taken apart foreleansing. 
The valve is simply a ball and socket, so that 
all parts can be easily got at to bo cleaned. 
Below the valve there is an opening with a 
short pipe, which is provided with a stop 
eoelc, and upon the end of this pipe is at¬ 
tached a rubber hose, Tliis arrangement is 
for the admission of air. 
Now the operation of the machine is as 
follows ;—The pump is set into the can of 
milk, and being put in motion, the milk rises, 
charged with air, which is drawn through 
tlie rubber hose, At the top of the pump 
the tin tube enlarges considerably, and the 
part jutting over is pierced on the bottom 
with hol'% so that as the milk reaches tin's 
little receptacle at the top, it passes through 
the holes and falls in a spray back again into 
the can. It takes about live minutes to pump 
up So gallons ol milk, though of course the 
time may bo lessened by increasing the ea- 
pacity of the pump. The milk in this way 
is thoroughly aerated, and by drawing the 
air through the rubber hose from an ice 
house or through ice, the milk may be very 
rapidly cooled.- 
The machine is decidedly novel in its con¬ 
struction, hut whether it is any improve¬ 
ment on other devices, can only be deter 
mined by trial in the dairy. 
There seems to be a great deal of apathy 
among farmers in regard to tliis question of 
cooling and aerating milk at the farm. They 
very nearly all admit that it may be a good 
thing, but the matter, they say, Is too much 
bother and labor. Then again, some dairy¬ 
men who are convenient to the factory urge 
that they have no difficulty in delivering 
their milk in good order, and that they pay 
the factory operatives for taking care of their 
milk. II they lived a long way from the fac¬ 
tory and were unable to deliver milk per¬ 
fectly sound, they would be. willing to adopt 
this or any other plan for improvement. On 
the other hand, those who are distant from 
thu factory urge that every patron should be 
served alike, and with the conflicting argu¬ 
ments it is difficult to get the. milk cooler in¬ 
troduced in a great number of neighbor¬ 
hoods. I bo matter should be made compul¬ 
sory on all parties delivering milk. Hot 
weather is now at hand, and until the last of 
August we are likely to have a vast dual of 
second-rate cheese simply from inattention 
to the treatment of milk before it arrives at 
the factory. 
Tt has been demonstrated repeatedly that 
the cooling and aeration of miJk at the farm 
and as soon as drawn from the cow, puts it 
in condition to keep souud for a much longer 
period than when no such treatment is had. 
It has been repeatedly proved that during 
the carting of warm milk to the factory it 
decomposes rapidly, and not unfreqilOntly 
in hot weather, becomes putrid and rotten. 
Floating curds are the result of such milk' 
and all Could have been avoided had the milk 
been cooled and aerated as soon as drawn 
from the cow. To charge the manufacturer 
with the fault of floating curds and poor 
cheese under such circumstances, is unmiti¬ 
gated abuse, and yet, we not unfrequently 
hear of cases of this kind, and where the pa¬ 
trons have resorted to law to compel the 
manufacturer to make good the loss on such 
cheese. We believe that cheese makers should 
be held responsible for their work when they 
have good material to handle ; but to com¬ 
pel them to hear the loss on rotten milk 
caused by neglect of patrons, is not much 
better than robbery, to say the least. 
No one hut those who have liadsome expe¬ 
rience in the manufacture of bad milk can 
appreciate the vexation in its manipulation 
and the trouble the curds and cheese will 
sometimes give. If patrons could have a 
realizing sense of this side of the question, 
they would be more ready to adopt rn.mn« 
for improvement. 
Again ; every factory that sends out fll- 
navored or defective cheese, not only loses 
in reputation, and in money receipts, but by 
throwing such goods upon the market, the 
sale ami price of line cheese are more or less 
affected. 
The great variety of apparatus now to In- 
had for cooling and aerating milk, its cheap¬ 
ness, and the benefits which accrue from its 
use, demand a more general introduction, it 
would seem, than now obtains. We hope 
factorymen and all others interested in the 
improvement of American cheese dairying, 
will urge forward this movement, for it is 
one which can be adopted at once with profit. 
-- 
A MODIFIED CHEDDAR PROCESS OF 
CHEESE MAKING. 
Geo. W. Davis has had considerable suc¬ 
cess as a maker of “ fancy cheese” in Herki¬ 
mer Co., N. Y. His factory is located ou the 
south side of the Mohawk, nearly at the foot 
of a high range of lulls, where an abundance 
of cold spring water is easily conducted into 
the building, and the most ample provision 
is made for cooling the milk and for keeping 
it in good order. We have bad opportunity, 
from time to time, to examine the cheese 
manufactured at the Davis factory, and have 
watched its sales at the Little Falls Market 
for several years past, and find that it com¬ 
pares favorably with that made at other first 
class factories, 
Mr. Davis has recently given the result of 
his seven years’ experience in a cheese fac¬ 
tory, andOUr readers may be interested to 
learn the formula of his procedure in cheese 
making. Ho claims to take a middle course 
between (lie usual factory process and the 
English Cheddar method of manufacture, and 
that this practice is an improvement. His 
method, as now modified, he claims, has been 
attended with excellent success, and is des¬ 
cribed as follows : 
The night’s milk is equally distributed in 
the vats, cold water having run around the 
same for some time, to cool the tins and 
boxes ; the agitators are set to work, and 
when t he milk is brought to HIT, a portion of 
the water is turned off ; the agitators remain 
at work during the night ; the morning's 
milk being added, the heat Is raised to H-y, 
when the rennet is added in sufficient quan¬ 
tity to coagulate (lie milk in 20 minutes; in 
about one hour it is cut. one wav with the 
knife and left till the whey makes its appear¬ 
ance, when it is cross-cut, again with the hor¬ 
izontal knife ; then the lieat is applied, and 
as soon as the bottom of the vat is warm, we 
commence working with the hands, which 
proves i is continued until the boat has reach 
ed 1)7“; it is then stirred at intervals and left 
until there is a slight acid ; then the whey is 
run off and the curd dipped in the sink, where 
it is left until the whey has mostly run off, 
then it is turned over with the hands. 
When the acid is sufficiently developed, 
which may be determined by taste or a hot 
iron, we salt it, using salt according to the 
condition of the curd, from to 2% pounds 
in summer and less in spring, according to 
the quality of the curd, to the 1,000 pounds 
of milk. Then work the salt in with the 
hands and let Hie curd remain for a short 
time to cool; in hot weather, from 15 to 20 
minutes, if it does not conflict with the next 
vat; then put to press. This mode, Mr. Da¬ 
vis says, tie has practiced the past season, 
and believes it to bo an improvement on his 
former practice. He calls it a process half¬ 
way between the Cheddar and American 
methods, and claims to result in turning out 
a product with as good success as either, if 
not I letter. 
This practice of Mr. Davis may prove sug¬ 
gestive to some of our readers, and some may 
find it worthy of adaptation in whole or in 
part. 
-- 
NOTES FOR DAIRYMEN. 
To Make, Cheese from Loppered Milk .— 
Set the thick milk on the top of the stove, 
where it will gradually scald. Stir gently 
now and then. Tt should not be allowed to 
boil, as that makes the curd too herd arid 
dry. When it is cooked so that the curd will 
keep its shape after being squeezed in the 
hand, it is done. Pour it into a colander, to 
let the whey drain off, and when cool enough 
to handle, press it in the hands, to get out. 
the remainder of the whey. Then, to u quart 
or so of curd, take a tablespoonful of butter, 
three of sweet cream, a teaspoon of salt, and 
mix it well together. Then make it into 
cakes, or press it all in a dish together and 
cut it with a knife when wanted. I do not 
know how it is fitted for sale; but there is a 
brisk demand for this in the home market. — 
Farmer's Wife. 
Alderney and Jersey Cattle. —“A Sub¬ 
scriber” asks :—“What is the difference be¬ 
tween Alderney and ‘ Jersey’cattle <” We 
don’t know of any, Some people pretend 
thut there is, and if any of our readers have 
sunli qpiuiuus, we prefer to open our columns 
to their statement of the difference, includ¬ 
ing color, form and milking qualities. 
BREEDING FOR COLOR. 
We give an address recently delivered be¬ 
fore the National Peristeronic Sobiety, by its 
President, Mr. Wm. B. Teoetiieieu, on the 
subject of “ Breeding for Color : ” 
Gentlemen :—All breeders for color should 
remember that their effort s arc influenced by 
four conditions, which are as follows :—1. 
The color of the original stock from which 
the variety is derived. 2. The law of analo¬ 
gous variation. 3. The law of atavism, or 
throwing back to remote ancestors. 4. The 
different degrees of facility with which cer¬ 
tain colors interchange. 
1. The color of the original stock from 
which all the varieties of the pigeon are de¬ 
rived is well known. The wild rook pigeon 
is blue, with two black bars across the wings 
and one at the end of the tail, with a white 
croup or rump, and a white edge to the t wo 
outer tail feathers; although in some porta of 
the world— I ndia—the wild pigeon has a blue 
rump. To (Ills Color all varieties have a ten¬ 
dency to ‘throw back,'and there is not a 
single breed of pigeon that does not at times, 
however carefully bred, occasionally produce 
blue young ones marked exactly like the 
wild original; and if different breeds that 
have been bred of other colors for scores of 
generations arc crossed with one another, 
they will invariably produce some blue young. 
On this point 1 will quote the following ex¬ 
periments from Mr. Darwin’s work on ‘ Vari¬ 
ations.’ That gentleman crossed a black I >n.rb 
with a red spot, and also a second black barb 
with a white fantail. These breeds all, as a 
rule, bred perfectly true. The mongrels from 
these two crosses were muted together, and 
produced blue pigeons, marked precisely as 
in the wild blue rock. The partial reversion 
to the original color of tlie blue rock is not 
an uncommon circumstance, undone of great 
annoyance to the pigeon-fancier who desires 
Other colors in his favorites. The slaty blue 
tail in the otherwise brilliant Archangel, the 
ashy bluish gray in tlie rump of t he almond 
tumbler, the blue tinge in the yellow dragon 
and red pouter, are too well known for me to 
dwell on here. 
3. Thc^soCond condition influencing breed¬ 
ing for'c olor is the law of analogous varia¬ 
tion, by which is meant the faet that all vari¬ 
ations in color that arc found in our domestic 
pigeons arc similar to those which are to be 
found in the different wild pigeons belonging 
to the same family, and l icit no Others are 
possible ; consequently all attempts to pro¬ 
duce such variel ics arc. perfectly useless. Be¬ 
fore I was acquainted with this fact I made 
several attempts to breed pigeons with feath¬ 
ers bordered with black as in a laced bantam ; 
but, as no such feathers exist in any wild 
pigeon, T now know why I failed. 
It may surprise some fanciers to bo told 
that the markings and patterns of their pots 
all exist, in greater or less perfection, in tlie 
numerous wild doves and pigeons known to 
naturalists, 
8, The third circumstance to which I would 
wish to direct attention is atavism, or Hie 
well-known tendency of all varieties to throw 
back to the grand-parents, or even to remo¬ 
ter ancestors. 
4. The last circumstance is the different 
degrees of facility with which colors inter¬ 
change. 
The most ready interchange is certainly 
that of black into white. All black birds, 
even in a state of nature, are apt to throw 
white offspring ; and even when the plumage 
is only partially black, the black portions 
change more readily than those tout are of 
other colors; thus the black bars oil our blue 
pigeons arc often changed into white ones, ns 
in several German breeds. The white bar so 
often aeon in the tail of the almond tumbler 
is a relic of the black bar of the bine rock. A 
pile game cock is a common black-red, but 
with all his black feathers changed into 
White, tlie red remaining unchanged. 
In breeding the different varieties of pig¬ 
eons it is found that, yellow birds produce 
red, and red yellow with facility. Duns can 
be matched with blacks to produce both 
colors. 
Dims matched with blues often produce 
silvers aud duns in the same nest; and these 
Latter,matched with blacks, sometimes startle 
the fancier, who does not trace the descent, 
by producing splendid blues. 
1 now come to the practical bearing of 
these rules. The cause of variation of color 
being unknown, the fancier who wishes to 
breed birds of some particular color has to 
watch for its appearance, and, having secured 
a specimen of the desired color, ho may breed 
from it. But he should not despair if there 
is not one of its young like it in color ; for on 
breeding from these the desired color is 
almost certain to appear in the next or subse¬ 
quent generations. As an illustration I may 
mention that in brooding my small pouters I 
took a small, Clear-legged, white bird, aud to 
get feathers on the legs crossed it with a yel¬ 
low Isabel, These bred me many birds ; but 
the best-shaped and longest-leggerl was an 
ashy red cock with a slaty tail. From this 
bird I have bred my best whites, the form 
being derived from tlie cock, the color from 
the white. 
The dread of crossiug colors which many 
fanciers have appears to ine to be very ill- 
founded. Almost the only colors that fanci¬ 
ers now cross freely are duns and blacks, yel¬ 
lows and reds. Now, my experience is that 
many other crosses are particularly advanta¬ 
geous ; thus bine and grizzle dragons will 
produce first-rate blues, blue and silver the 
best silvers. 
Blue itself is the worst color to throw into 
blacks, reds, or yellows, as it produces 
chequers with blacks, and birds with slaty 
tails with the reds and yellows. Soft duns 
may be crossed with almost any color; aud 
‘mealy’ birds will also breed offspring of 
every variety of colors, if judiciously mated. 
My advice to young fanciers, if lliey wish 
to establish a good stock at a moderate cost, 
is not to buy good-colored birds of a second- 
class strain ; but if they cannot afford to 
commence with birds perfect alike inform 
and color, to endeavor to ■ * I, defective-color¬ 
ed birds from a good strain, and breed from 
them, as some of the progeny arc certain to 
I brow back to thu ancestors, To my mind 
there is much greater pleasure in such a pro¬ 
cess than in buying your birds ready made. 
I am aware that the facts l have alluded 
to arc known to many old and experienced 
fanciers ; but I mu not specially addressing 
them. Should my observations be of any 
use to the less experienced, I shall be amply 
repaid. 
--■ 
FOULTRY NOTES. 
Sicilian Fowls. —W. B. F. writes :—“Can 
any of your readers, who have had experi¬ 
ence with them, tell anything about these 
fowls l 1 hear they are highly praised. I 
want an honest opinion, bused on experience.” 
We do not know any tiling about them, but a 
Massachusetts breeder has recorded the fol¬ 
lowing opinion:—“I can say this much for 
the Sicilians, that, of all fowls f have kept, 
and I have kept quite a number of kinds, 
they are the smartest, liveliest, toughest, und 
best layers and breeders. They lay eggs 
that, T think it would be sale to say, beat the 
Brahmas in size, and arc very small eaters, 
living on almost nothing.” 
1 luck's ihj/jH Failing to Hatch.—A corre¬ 
spondent of the Rural New-Yorker at 
Norwalk, Conn., writes The difficulty J. 
W. L. (see page 38fl, RUHal Juno 7,) labors 
under with his ducks is perhaps the near re¬ 
lation they bear to one another, i had the 
same, last year ; but this year I got a drake 
from Mr. Ci.ikt, Mystic, Conn., and have at 
present forty young ducks from my two 
ducks. I keep the clucks in an inclosuro un¬ 
til eight o’clock in the morning, and then let 
them out. If J. W. L. will pursue this course 
he Will have no trouble in getting their eggs. 
Crippled liens. Can you or some of your 
readers, tell me what ails my hens ? I have 
two that when they try to walk, cripple 
along a few steps and then drop down on 
their knees; they (one of them in particular) 
have largo wart scales on their legs, extend¬ 
ing down to the ends of the toe*; in putting 
down (.befool the tors arc generally crumpled 
up. They are perfectly healthy (or appear to 
be) otherwise. 
Fowls Dying.— I see in Rural New-York¬ 
er, Juno 7, page 8(if>, inquiries concerning 
fowls and tlieir ailments. Let your corre¬ 
spondent feed bread soaked in water in 
which a few drops of assaltetidu have been 
dropped. Squeeze tlie broad out dry with 
the hand and feed that for a few days with¬ 
out dry feed. A difference will soon bo per¬ 
ceptible.—R. R. B., Norwalk, Conn. 
To Prevent liens Eating their Eggs , it is 
recommended by a poulterer to let some 
eggs, equal to the number of delinquents, be 
heated to boiling temperature and thrown to 
the fowls, and like children who burn them¬ 
selves, they will f'o. ever uftor dread the fire. 
“ Does Meat make Fowls Quarrelsome t” 
—I should say not. I keep mine at a slaugh¬ 
ter house and they eat lots of raw meat ev¬ 
ery day ; but they arc just as social as other 
fowls.—». 
