48® 
OOBE’S BUBAL NEW-YORKER. 
8EP*L 20 
m 
MARKETING MILK IN TEXAS. 
X. A. Willard, A. M. I am engaged in 
shipping milk at a place called Dickinson, 
and 1 aru unable to do so without a large 
percentage of my milk souring. Knowing 
your large experience and knowledge in 
these matters, I am induced to ask of you 
such advice as you think for my good. 1 
ship in the ordinary can used fortius purpose. 
Can you suggest any improved can, ana can 
you recommend any patent for cooling milk '< 
Tlie distance is t wenty miles by railroad; it 
take* one hour's time. 
I am now trying the passing of cool air 
from an ice chest with u force pump—passing 
the air through the milk from the bottom of 
the can in very small holes, like the nose of a 
sprinkling pot. 1 usually ship from ten to 
fifteen gallons in a can. 1 was born in Oneida 
Co,, near Rome, and have lived in Lewis Co., 
following the dairy business.— H. H, Smith, 
Dickinxon, Gulvcston Co,, Texan. 
Our recent visit to Texas has given us a 
realizing sense of the climate and the diffi¬ 
culties which milkmen must necessarily have 
in getting milk to market sweet and sound 
during hot weather. All perishable pro¬ 
ducts, and especially such products as milk 
and butter, which are so readily affected in¬ 
juriously on account of heat, should be 
shipped to market in refrigerating ears. But 
we presume they are not in general use, and 
for short distances might prove too expen¬ 
sive. The milk, on being drawn from the 
cow, should be immediately cooled and 
aerated. The usual plau at the North is to 
divide the milk into small parcels—say from 
eight to twelve quarts—using long tin cans or 
pails, which are plunged in pools of water at 
low temperature, and where there is a con¬ 
stant flow of spring water to and from the 
pool. In tins way the milk is cooled to from 
58° to 00* within one hour after it is drawn 
from the cow. If the temperature of the 
water is too high to accomplish this, ice can 
be*broken up and used in the pool with the 
water, on the Swedish plan. There are quite 
a number of devices for cooling milk with¬ 
out resorting to the pool plan, ami some of 
them are very good, One of the best is an 
English invention, which wc figured in the 
Rural New-Yorker of January 4th, the 
present year. It consists simply in two cor¬ 
rugated plates of metal set. close together 
and between which a thin stream of water is 
made to pass. The milk, as it is drawn from 
the cow, goes into a receiver and is distribu¬ 
ted over the corrugated surface on the out¬ 
side, thus being exposed to the air and at the 
same time cooled by the water flowing be¬ 
tween the corrugated sheets of metal. It is 
a machine quite fiye from complication, and 
not expensive. It cools the milk rapidly to 
near the temperature of the water used, and 
is highly approved by those who have made 
a practical test of it for the purpose named. 
The mode of cooling may be varied to suit 
the circumstances and convenience of our 
correspondent; but what we wish particu¬ 
larly to impress upon his attention is the im¬ 
perative necessity of reducing the tempera¬ 
ture of the milk, as soon as drawn from the 
cow, to about 58" or (10 J . 
Milk decomposes very rapidly in hot 
weather when left fit the temperature it 
comes from the COW, and especially is this 
the case when it is massed together in con¬ 
siderable quantities. The device referred to 
for aerating the milk by forcing through it 
air which has been cooled by passing among 
particles of ice, will doubtless be found ser¬ 
viceable. Some of the machines for this 
purpose are well adapted for aerating and 
cooling milk, and have been found efficient. 
In regard to the shipping cans, we should 
say that they are too large, and that the milk 
would be likely to keep sound better in 
smaller parcels, We should prefer euns of 
only half the capacity of those named ; and 
if they were encased in coarse sacking which 
is made thoroughly wet when the cans are- 
started for market, the evaporation would 
operate to keep the milk cool during its tran¬ 
sit. Some of our Northern milkmen ship 
their milk to market in cans holding twelve 
to fifteen quarts, and they urge that it goes 
to market iu better condition than when 
massed iu larger parcels. 
Our correspondent being an “old dairy¬ 
man,’' need not be told that all the cans and 
dairy utensils should be kept scrupulously 
clean, and treated daily with boiling water 
aud then freely exposed to the rays of the sun. 
The difficulty iu keeping milk sweet may 
possibly come from the cows drinking bad 
water or from traveling long distances in hot 
weather in search of water and feed ; but as 
nothing was said on this head by our corre¬ 
spondent, we have presumed the trouble 
complained of has another source. 
. SHAEP CHEESE. 
Hon. X. A. Wilt. Aim :—I have been mak¬ 
ing cheese up here in the mountains for four 
years past, and yet am completely puzzled 
on one point, and now solicit your opinion as 
to the cause of my cheese ripening so rapidly 
and being so sharp. I suppose your first 
thought will be “ Too much rennet.” I une 
less than I should in New York, and salt 2% 
pounds to the 100 pounds curd. And now 
about the dry-house ;— Its walls are solid 
wood, one foot thick (hewn logs); outside, 
mercury rarely reaches 82®, and 1 have hm 
little trouble in keeping it at 7)1' inside. 
About t.he milk :—lam sure it contains much 
more butter but no more caseine than milk 
made on the cold, clay lands of the North. 
Would t his account for its ripening so rapidly 
and its sharpness ? It is the opinion of other 
Northern cheese makers who have worked 
here that our cheese i« as ripe at»wenty days 
as New York cheese is at thirty. 
I suppose that I should continue making 
just the same style of cheese if I should find 
it possible to make a mild one here; for it 
suits a. larger part of my customers and 
readily sells at 18 cents per pound for 40 
pound’s and above that weight, and 20 cents 
for cheese weighing 10 to 40 pound-, and 85 
cents for 5 pounds size. As a condiment to 
be eaten wit h desert, it is just the thing; but 
for the peasant to eat with his bread, it’s too 
sharp and very fat. —W. S. CORNELL, Title 
Mountain Cheese Factory, Neur AsheviUe, 
North Carolina. 
Cheese made from very rich milk will 
come to maturity, or ripen, quicker at the 
temperature named than cheese made from 
milk poor in cream. Skimmed-milk cheese 
requires a higher temperature for curing 
than whole-milk cheese. If the temperature 
of our correspondent's curing-room is kept at 
about 70' to 72' , it is, we should say, pretty 
near the mark for giving fine flavor, so far as 
the curing process is concerned. Perhaps 
the trouble complained of arises from work¬ 
ing the milk too sweet —that is to say, in not 
allowing the acid to develop sufficiently in 
the whey or curds. Where, the whey is 
drawn early and the curds go to press rather 
sweet, thy cheese will be likely to mature 
early and be sharp as it grows old, and in 
the absence of any fuller description of the 
process of manufacture thpn that given, we 
should say that the cause of the trouble may 
be referred to this print. 
The milk produced from cows pastured on 
diffiorent kinds of soil often requires dilfcrent 
handling in order to im-ke flue cheese, and 
the process must be lengthened or shortened 
to meet the conditions of nfilk. If cur cor¬ 
respondent w ill try the Cheddar proce ss, aud 
measure the acidity of his cui Is by the hot 
iron test, we are of the opinion JlN cheese 
will be longer in curing and be ndld in flavor 
instead of the sharpness complained, of. The 
hot iron test consists in taking a handful of 
curd from the whey, pressing it flrvfiy to¬ 
gether in the hand, to expel nioistur\ and 
then applying to a hot iron. On withdraw¬ 
ing the curd from the Iron, 1 1‘ the curd “ syins 
out,” as it is called, forming numerous small 
threads, the acid is fully developed and tt>e 
whey should be drawn and the curds throw! 
on the sink to drain. Unless the curds have' 
acquired a certain degree of acidity, they 
wifi not spin when tested with the hot iron, 
and so this test becomes of great service in 
determining the proper degree to which the 
acid should be carried. 
If the cheese manufactured by our corre¬ 
spondent suits the market South, and is 
readily disposed of at the prices named, we 
should say keep right on and “ let well 
enough alone.” If cheese cures in twenty 
days and can then he sold to meet the taste 
of consumers, that is an advantage over fac¬ 
tories of the North, which are required to 
make cheese of longer keeping qualities and 
having a rnild, clean flavor. The quality and 
flavor of cheese are, after all, a matter of 
education. Some markets require one t iling 
and some ru other, and our advice is—try 
and suit the market which pays liberally for 
a certain kind of cheese rather than try and 
force a kind of cheese upon consumers that 
they do not like. It. is not the manufactur¬ 
er's taste which is to be consulted hut rather 
that of consumers, or the market which takes 
his product and pays liberally for it, 
-- 
THE CHEESE RANGE AND TURNER 
AGAIN. 
X. A. Willard : — We have built two 
cheese factories in this town this season and 
are using the common cheese range and 
turning board. Can you tell us whether the 
claim for a patent on the same is a legitimate 
one or not t Any information you can give 
us in regard to tlie matter will he thankfully 
received.—(J., ! ermont. 
We have received several communica¬ 
tions similar to the above, recently, and can 
only add, in addition to the information 
herefore given in these columns, the follow¬ 
ing : — First, That the owner of t he patent | 
for Herkimer Co., some two or three years 
ago, brought suit against certain factories in 
Herkimer Co., for royalty in using this de¬ 
vice. Whereupon a number of factories 
united together to pay expenses in defending 
the test suit. The case was decided against 
the factories and in favor of the patent. But 
it was claimed by the factories that on the 
part of the defense the suit was not well 
managed, that the testimony was not all in, 
or by some error or negligence of counsel 
for defense important matter was ruled out. 
Hence certain other partner, refused to recog¬ 
nize the legality of the patent or to pay the 
sums demanded, and they were again prose¬ 
cuted. The defense then employed as coun¬ 
sel Hon. John F. Seymour cf Utica, N. Y., 
and very full testimony was taken in the 
ca.se. This suit, it, is believed by many, must, 
have dearly gone against the patent—at any 
rate the plaintif withdrew his action and 
paid costs, and we hear of no further suits in 
Herkimer Co., in regard to this matter, and 
no further demands for royalty. The parties 
engaged in the last defense in Herkimer Co. 
consider the withdrawal of the suit as re¬ 
ferred to above an acknowledgment on the 
part of the owner of the patent that his 
claims are worthless and cannot be sustained 
in the courts. 
The matter, then, stands in this way In 
the first suit the legality of the patent was 
sustained, and in the second suit the. owner 
of the patent, not caring to take the risk of 
an adverse decision, paid costs road withdrew 
suit, and the parties prosecuted s^tv they 
will never pay royalty for using the “range 
and turning board,” unless compelled by law 
to do so. No one in Herkimer Co., conversant 
with the case, believes that these parties 
will be proseented again. We have given 
this brief account of the matter as we under¬ 
stand it, and persons interested must act in 
the case as their judgment dictates. 
cjjieli Ofwp. 
THE ORIGIN OF CHESS. 
After seeing Mr. Edmund Borden's theory 
of the origin of chess in the Rural New- 
Yorker of July' 20ch, I will state that in the 
year 1855 I raised ten acres of good wheat— 
an early, smooth head variety planted in 
the fall on rich bottom lands, that had been 
producing no other grain but corn for fifteen 
years, and no grasses, save the common Crab 
grass. Before the wheat was taken from the 
field, it was so injured by rains while in the 
shock, that I turned my hogs to it, and what 
they left seeded the ground by their rooting 
very regularly. It germinated early, and 
looked hi the fall as thick and promising as 
the fall before, and I let it grow to see what 
it would make, In the spring following, I 
had ten acres of fine chess ; but not. a head 
of wheat. At. that time I was not aware 
that any doubted wheat would turn to chess, 
'.f that chess came according to 1C. B.’s theo- 
r>.it certainly was from Crab grass ; and 1 
call . Kee how it was possible, as none had 
gone Vi seed with the wheat. I have given 
the faev as T saw them. John W. Vann. 
Cherokvs Nation, I. T. 
--•» 
EXPERIMENTS WITH OATS. 
The following extract is from the London 
Agricultural Gazette : —“The first year we 
got t he best sain pie we could of black oats of 
40 lbs. weight, and sowed them to the extent 
of a sack an acre ; aud the result of this first 
trial was about .10 bushels to the acre, weigh¬ 
ing 18 lbs. to the bushel. Of course, the grain 
was thin, and there was also an increase of 
that limited hairiness at the base of many of/ 
the cones which points to a retrogression 
from the character of the plumper seen 
Our next trials were with white oats of tJ‘ 
weight of 47 lbs. per bushel ; seeded a sa/k 
to the. acre. Tim results in this case wen/t0 
bushels to the acre of a good, even seed, /Ut 
weighing only 45 lbs. per bushel—thru, b 2 
lbs. less than the sample sown. Thu /cact 
year our oat experiments were coiisideAbly 
modified, for we had determined to sot but 
two bushels of seed instead of four bfthels 
to the acre ; and easting about to g* the 
heaviest seed in the market, we p roc red. a 
sample weighing somewhere ab'jut 48 is per 
bushel. These were sown at tee rat ell' two 
bushels to the acre, and resu/oed in a irop ot 
nearly 40 bushels to the jtcre, Weighing as 
much as the sample sown. Now, it is worthy 
of remark that a neighbor’s r/t crop of the 
same year was not only i f 13/‘ nature of an 
experiment, but it was also a lesson on the 
subject of thick seeding wHicli we shall not 
soon forget. This crop, like our own, was 
the white Canadian oat, sown in a field of 
the same kind of soil, but if anything, y. e 
land was of better quality. On seeing tin. 
field while the crop was being cut, the first 
remark was, “ You have seeded too tliick ;” 
and sure enough, upon the mistaken princi¬ 
ple that “If you don’t put it in, you can’t 
expect to get it out,” more than a sack an 
acre had been sown ; and thus, while in our 
own case the straws were remarkably regu¬ 
lar both in bight and size, the average of the 
latter being that of a good sized goose quill, 
surmounted by a panicle of from 100 to 300 
grains of corn, the majority of the culms of 
the thick-sown crop, growing beneath a few 
of the taller and larger growth, might be com¬ 
pared to crow qnills, their seeds numbering 
from 5 to 20. These facts, then, tend to 
show that if a poor, starved seed is used, it 
may only make matters worse to sow too 
thickly, as mauy’ are apt; to do : and the re¬ 
sult of last year’s oat growth L a convincing 
proof that it is not a large number of small 
stems which make up a good crop, but a 
comparatively small number of fully devel¬ 
oped ones.” 
-- 
WHEAT IN CANADA. 
We have traveled nearly a thousand miles 
in Canada for the purpose of examining t he 
wheat in the ground, and since threshing 
commenced wc expected from some reports 
to have been able to speak of Arnold’s new 
hybridized wheat, that gained the 850 prize, 
but after examining the crops of it we are 
unable to recommend it to our readers. 
It was killed badly by tlm frosts of the past 
winter and spring. The yield will not aver¬ 
age one-half as much as that of the Scott 
wheat ; notwithstanding this, some hun¬ 
dreds of bushels will be sold at high prices. 
Mr. Arnold is still trying to bring out fresh 
varieties ; perhaps he may yet succeed in 
procuring’a variety as good as he says he 
can. If he should succeed, wo would all be 
benefited ; but success in new enterprises 
and undertakings is precarious. 
There is a wheat grown in Yarmouth which 
is called there t.he Dominion wheat; it is u 
white-chaffed wheat, thickly set in the head, , 
like the old China wheat ; it is bearded, is a J 
winter wheat, and is spoken well of where im 
is raised, but from all accounts we do nut 
think it as safe as the Scott wheat. 
In some sections the Treadwell is doing S 
most as well as the Scott, and some prefer 
There are some good pieces of Diehl wl^ 
but if the acreage of wheat sown anflff 1 
yield per bushel is estimated, the Diciilp ("> 
will show a mo: t dcjlfi ;dily low /V* ' 
lower than any other except t he tiouM ? c11 
in some sections really good crorm :Q 
tabled. t 
The Mediterranean has yielded # , |! ' a ’’ ei * 
age, hut in the sections wher Hcott 
wheat has been introduced, it iJj d to lje 
gaining favor. .■7 ,1 
We can speak from es.perien' - ’’ 
sowed a field part with TreadM !Ultl P al t 
will: Scott wheat: the Trea#' 1 > / iel “ e “ ) : ' ’ 
bushels per acre, and the Seif if te led - 
bushels. The Treadwell h< J' id ' d wei! 111 
our section until the Scurf*'/ d was ‘ ,!tlu ~ 
mr aver¬ 
se Scott 
ps to be 
el) .. My boys 
Jell and part 
l/ i 
1 ielded 32} 
tided well in 
j t was intro¬ 
duced.— Fanners' A&bcuw/f Seytembc>. 
KEEPING gVEETj 
Potatoes. 
Please inform tee tV best method of 
keeping nweet T otatees #«* jjmtei^ 
the following spring .—t C. a,, t ios.s n.eys, 
Virginia, j 
Gather the potato? carefully that is, 
when it is a dry aawrnd take care not to 
bruise them in hrndpAg them. Then store 
themih bulk wheje Ley may be kept diy, 
and at a tempera £ri of from 40° to 50°—45 
, is. about right, ip<) the more uniform the 
temperature the fetter. They must be kept 
I dry iis well as w/m. They should be put in 
I bulk where the , fe - e to be kept and handled 
as little as pos/ble, being dug before the 
ground freezes, iiough if the frost has black¬ 
ened the vines, r does not necessarily haim 
the tubers. After the sweating process is 
concluded, tbr./w over them dry loam, or in 
the South they are covered slightly with the 
foliage of fines and then with about torn 
inches of elrth, ventilation being left until 
they cease sweating. But if you insure them 
dryness and 45 of warmth, and do not bruise 
them in handling them, they may be kejit as 
well as Irish potatoes. 
--- ■*--*-- 
y Tappahannock Wheat. —Thi, is a white 
wheat, and 1 find it requires a good soil. It 
does not make a heavy growth of straw, and 
is almost worthless on poor oil. V. ith me it 
ripens about eight to ten days earlier tlum 
I - 
account of its earlincss, because it thn - es¬ 
capes the chinch bugs, I should like the 
readers of the Rural New-Yorker to state 
how this variety is esteemed in other locali¬ 
ties.— H., Hamilton Co., O. 
n 
