a quarter-brick or other square, heavy body 
in fhe bottom, to serve as support for a se¬ 
cond, but smaller pot (say No. 1(5), which 
must also be plugged in the same manner. 
Place a dish under the outer pot, and a small 
plate in the inner one. Put your butter in 
the inner pot, and cover with uuy cover you 
please, provided it be not metallic. Now tilL 
the space between the inner and outer pot 
with water. The butter will keep as firm, as 
a rock, as cool as a cucumber, and as fresh, 
aye, as fresh us the trip across the Atlantic 
in a balloon.— Acheuontia. — Eng. Mechanic. 
but is laid upon a canvas strainer in a cheese 
basket.. After a. few hours, when sufficiently 
firm, it is laid in the vat in slices, and salt is 
sprinkled between each layer. Its own 
weight is sulHcieut pressure, and it is turned 
every t wo or three hours for the first day, 
and two or three times the next day. The 
cheese must remain in the vat three or four 
days. 
ing pails are deposited on the dairy-room 
floor. 
Without being an eavesdropper, you are 
also informed that Mrs. A-allows several 
churnings of butter to accumulate, until 
there is enough to till a package, when all 
<vre worked together to insuro evenness of 
color at the expense of flavor ; that Mi’s. 
B.’s butter is suspiciously golden with an- 
natto; that Mrs. D-never skims her milk 
until if is thick, no matter how r long it has to 
remain before it is sour. Of course he 
does'nt want such butter, that is not the way 
to secure good prices. 
At last the trial and conference are ended, 
the buyer emerges from the cellar smiling 
and polite, and as ho passes through the sit¬ 
ting-room, noting your anxious face, he be¬ 
nevolently remarks, “Mrs. E-, your but¬ 
ter is all right, in fact, very nice.” Your 
spirits rise, at a bound, some degrees above 
zero. 
The caller departs and Peter goes to the 
station with his load, while yon go singing 
about the house. In an hour or two he re¬ 
turns, the happy possessor of a nice roll of 
bank-bills, and then, to your surprise and in¬ 
dignation, you learn that the crufty butter 
buyer has actually beguiled your good-na¬ 
tured Peter into selling twelve hundred 
pounds of the best butter that care und skill 
could produce from the milk of twelve cows, 
for five cents loss per pound than he has paid 
your neighbors for butter that, to his certain 
knowledge, was no better than yours. 
Down goes the beautiful castle that 1ms 
grown into such fair proportions in the 
long summer days. When the hired men 
and the little maid of nil-work should receive 
their wages, you had hoped there would be 
enough left from the proceeds of the butter 
to procure some home comforts, and possi¬ 
bly, you might not have to coax Pktf.h so 
long to subscribe for the dear old Rural, the 
Tribune, the Young Folks, and some other 
good papers which you would miss so much. 
Rut now, you know enough of farm finances, 
to foresee that there will be only a small mar¬ 
gin of tliB profits which you can appropriate, 
and go about your work with a sigh, won¬ 
dering if some way cannot be devised by 
which skill and neatness in the dairy may 
receive a just reward. 
Is the picture overdrawn l Not in the 
least. Thousands of farmers who keep small 
dairies, the number of cows ranging from 
four to fifteen, make butter that in market 
would be called gilt-edged, und yet they can¬ 
not compete with those who milk from thirty 
to fifty cows, simply became the larger yield, 
if passable, offers greater inducements to the 
purchaser. Now, what we dairywomen ask 
of the butter dealers is, that they shall make 
more distinction between good and poor but¬ 
ter, and not offer nearly the same price for 
all that is brought into town on “butter- 
day.” • 
City consumers complain, justly, of the im¬ 
mense quantities of miserable butter crowd¬ 
ing the market, und the evil lies, in part, at 
the door of the country buyers, who, in the 
scramble for profits secure as many packages 
us possible, and thou sandwich in a few su¬ 
perior ones to make a fair sale of the poor. 
As long as firkins of butter, containing from 
five to seven pounds of butter-milk shall 
bring as high a price In the country, as those 
carefully and thoroughly worked, just so 
long will they continue to be so made; but 
let a premium be ©tiered for extra care and 
neatness in the dairy, and a golden era will 
soon dawn on the consumer as well as the 
producer. Roth Lee. 
THREE YEARS IN A CREAMERY 
Mr. Weeks, Secretary of National Dairy¬ 
men’s Association, leased a factory in a grain 
region, and fitted it up with about $8,000 
worth of utensils for butter making. In 
1870, during a season of 101 days, 803,062 
pounds of milk were received. Of butter 
he sold 0,3453^ pounds at, an average price of 
SO 1 ,., cents, realizing $.5,072.flu ; cheese, sold 
57,884' , pounds at 9 98-100 cents, amounting 
to $5,072.65. This gave a pound of butter 
and cheese to each 10 8-10 pounds of milk. 
More butter was obtained when the night’s 
milk was allowed to stand twelve hours in 
the Ordiuary steam vats, than when set in 
cans in the pool. By setting in vats, less 
trouble was experienced. 
He made a mistake one season in skimming 
too much, especially in the early part of the 
season. The. financial result of 1870 was on 
the credit side, but not satisfactory, the net 
profit only about paying for the butter ap¬ 
paratus. Tlie price paid for milk was 
$1.13 l-l 0 cents per hundred pounds. 
The season of 1871 went over a period of 
ISO days, amt 1,032,323 pounds of milk were 
received. Amount paid for same $9,879,87, 
or 90 9-10 cents per hundred pounds. Butter 
made, 20,200 pounds ; sold at 28}j cents, net 
$5,776,211. Cheese made, 72,400 pounds ; sold 
at 8% cents, amounting to $0,250. It took 
eleven pounds of milk for a pound of butter 
and cheese. Some of the skim-milk cheese 
were poor and others bettor than the whole- 
milk cheese. They were sold, in all cases, 
upon t heir merits. He advises that skimmed 
cheese be made of the same thickness as 
whole-milk cheese, because this cheese loses 
more moisture. 
A larger profit was realized in 1871 fch.au in 
1870, but the result was not yet satisfactory. 
Iu 1872, 1,024,319 pounds of milk wore re¬ 
ceived, making 18,203 pounds of butter and 
70,818 pounds of cheese, and it took 10 77-100 
pounds of milk for one pound of butter and 
cheese. For tlio butter, $5,303.23 were re¬ 
ceived, or an average of 27% cents per 
pound, and for tlie cheese, $7,341.48, an av¬ 
erage of 9 50-100 cents. The eoBt of milk 
this year was more than iu 1871, being $ I,- 
245.91 above 1871, though the quantity was 
less. This swept away all prospect of profits. 
Mr. Weeks states that much poor Choc*© was 
made, and the creamery was managed very 
loo-ely, and he was satisfied that money 
could have been made by correcting faults 
connected with the factory and its manage¬ 
ment. 
He believes the day is not far distant when 
a good, meaty, palatable cheese can be made 
from milk partially skimmed. 
OLD CREAMER, 
COWS AND SINGERS 
Jury 19 you published in the Rural New- 
Yorker a statement of the product of “ Old 
Creamer,” owned by Mr. S. D. 1 Lungerford. 
July 30) (p. 59) a correspondent asked some 
pert inent questions to which I hoped to see 
a response from Mr. ILukgerford, but as yet 
none Lias been made that I am aware of. It 
seems to me that the answers to those ques¬ 
tions are important addenda to such state¬ 
ments as Mr. Hungeuford has given the 
public. A Dairyman. 
Cows are sociable, and understand more 
than we suppose. The way 1 came in pos¬ 
session of this choice bit of knowledge, Tim 
and I used to sing to our cows. They knew 
very quick when we changed from one tune 
to another. We have tried them repeatedly. 
When we sang sober church hymns, they'd 
iop their ears down, look serious and chew 
their cud very slowly, reminding me—no 
irreverence meditated—of nice old ladies in 
church, listening to the words of the preach¬ 
er, yet all th© time munching cloves. Then 
we’d change to some quick air, “Yankee 
Doodle” or the. like, and they would shake 
their heads, upon their eyes, blink a> ns as 
much as to say, “ Stop, don’t you know we 
are the deacon’s cows?" But when we 
would stop entirely, every cow would turn 
her head, as if asking us to go on with our 
singing. If it was pleasant, we generally 
sang together through the entire milking. I 
love the dear animals that add so much to- 
our comfort. Boys, will you not be kind to 
the cows (—Canada Farmer. 
NOTES FOR HERDSMEN 
To Remove Wartn on Cattle, “A Subscrib¬ 
er” is advised to apply caustic potash two 
or throe times a week, until they disappear. 
To Prevent Coins Sucking Themselves rub 
tlui teats a few times with any kind of lubri¬ 
cating oil.—8. s. p. 
C0STIYENESS IN YOUNG CALVES 
BLIND STAGGERS IN PIGS 
II. Mallory says :—A fine Essex pig which 
had been suffering with tin's disease was 
found lying in a ditch apparently lifeless ; so 
far gone indeed, as to bo unable to resist 
handling or treatment. I considered him 
virtually dead. Having noticed that Mr. J. 
E. Bell, a very reliable gentleman of our 
county, recommended Hunt's Ranguni Root 
Liniment for thumps in the hog, I determined 
to try tt in this disease, blind staggers. Hav¬ 
ing procured a bottle, T applied it well to the 
throat, chest and spine. Iu less than two 
hours the pig was drinking milk. I applied 
the remedy in the same manner the next day. 
If he ever had a spasm after the first appli¬ 
cation, I am not aware of it, and lie i.-; now 
one of tlie finest pigs on the place. In a few 
days two others were attacked and treated 
in like manner. Both are now well and 111 
fine condition, T report these experiments 
solely iu the interest of persons growing fin© 
hogs, hoping that it may be the means of 
saving to them much that would otherwise 
bo a total loss. A fifty-cent bottle saved to 
me thirty dollars. 
A TALK ABOUT EUTTER, 
Farmer Crumple condemns croaking in 
general, and his ideas are right ; for though 
an occasional grumble may do for spice, a 
constant diet of complaints would demoral¬ 
ize the happiness of any family or commu¬ 
nity. 
But some evils require vigorous and re¬ 
peated attacks of the tongue or fire, and even 
the old farmer’s wife may join tlie crusade 
against such of them as admit of reform. 
Do you ask what is the matter i 
Well, the butter buyer has been around 
and that is matter enough now. Imagine one 
walking coolly into your cellar in Peter’s 
wake, implements in hand, with the air of a 
prince, and a wondrously knowing look on 
his face. You hoar the sound of his hammer 
as package after package of batter is opened, 
revealing your golden treasures to his prac¬ 
ticed eyes, and somehow you grow nervous 
as if a tooth were to be extracted, or some 
other serious tiling were about to happen. 
To be sure, you know the butter is good, for 
every pound has been washed, suited and 
packed by yourself. All the hot summer 
days, every pun of ruilk lias been skimmed 
at the right moment, each day’s cream 
churned early the next morning, Sabbaths 
excepted, a plenty of ice iu the water sur¬ 
rounding the churn, but none allowed to 
touch either cream or butter, the latter com 
ing as beautifully yellow and cool as iu Oc¬ 
tober. 
All this yon know ; but the critic may not 
see with your eyes. It is evident that he 
and Peter are having a good time in tlie 
cellar for bursts of laughter iloat up through 
the open doorway, together with bits of in¬ 
formation about butter making, a waste of 
philanthropy <<n Peter, for the good soul 
knows no more about tlie nice art than a 
two-year old baby. His mission iu that di 
rection is ended for the day, when the foam¬ 
WKAT SRALL I FEED HOGS 1 
My shotes and hogs kill themselves by eat¬ 
ing coarse sand. They fill up tlie stomach 
with the sand, and the passage leading from 
the stomach inflames and closes. I saw my 
shotes eating dirt from the bank. They were 
running at Targe and had plenty of sweet 
and sour milk at the time. 1 notice that my 
hogs like to get bones when they can. 1 
tin ok the hog craves something is tlie reason 
why he eats the sand. Will you please tell 
me, through the Rur.vG NEW-YORKER, what 
L shall feed the hogs to prevent them (fating 
sand i What book would you recommend 
me to procure to aid in raising hogs '{— Jef¬ 
ferson Wins rip, Butler Co., Neb. 
We cannot respond, satisfactorily to our¬ 
selves, to Mr. Winsuip’S inquiry, and should 
be glad to have experienced swineherds an¬ 
swer. We lack a good book on the manage¬ 
ment of swine. There is none that we know 
of, extant. 
CHEDDAR AND STILTON CHEESE 
The following extract is from a recent 
English work : 
The various kinds of cheeses which divide 
the public favor owe their character to differ¬ 
ences in the manipulation of the curd, the 
character of the pasture, and other less evi¬ 
dent peculiarities in their manufacture. In 
Ayrshire, the ruilk is heated to 85 or 90 de¬ 
grees Fahr., when the rennet is added, and 
the consequence is a very rapid setting of 
the curd. Cheddar cheese is made by first 
adding rennet. Tlie curd is afterwards finely 
broken and actively stirred in the whey, 
which is heated by drawing off a portion, 
placing it in a vessel in boiling water, and 
returning it to the remainder. This is done 
twice ; the first time heating the whole muss 
up to 80 degrees Fahr., and the second time 
up to 100 degrees Fahr. Half a pound per 
cent, of salt is added to the crumbled curd. 
A Stilton cheese is made from nine gallons 
of new milk, and the cream of two or three 
gallons of milk. Lamb’s stomach is used as 
the basis of the rennet, and when the curd 
is set it is not broken, as in Gloucestershire, 
HUNGARIAN PIGS 
The London Field, in noticing some Hun¬ 
garian pigs shown at the Vienna Exposition,, 
says they attracted great attention on ac¬ 
count of their extraordinaiy size : — “ One 
measilres 3 ft. 0 in. high, and 0 ft. 0 in. long ; 
of this prohably about 1 ft. fi in. is nose. 
They look very coarse, and have such a hor¬ 
rid odor about them that one cannot think of 
bacon the rest of the day without disgust,” 
It must be rather difficult to adapt a “scale 
of points” to such a structure. 
Another breed is Bpoken of as “ the woolly 
race of pigs, exhibited by Herr Barnard 
Deutseli. ” Th ey are said to be “ far more in¬ 
viting, and we understand that their flesh is 
very choice. The wool is almost white, but 
the skin is of a reddish brown. They take 
several years to come to maturity, but when 
fat they carry a great weight of fiesh.” 
HOW TO KEEP BUTTER COOL 
Get a large flower-pot (say No. 12), plug up 
the hole with a sound cork, seal it. Now put 
