SEPT, 97 
OOBE’S RURAL NEW-YORKER. 
203 
,§aii|ir IhtfikitdrtT. 
THE CANADIAN CHEESE FAIR. 
There is no place probably, on I his side 
the Atlantic, 'where a greater effort has been 
made to establish cheese dairying on a firm 
basis and to excel in cheese manufacture, 
than in Canada, Cheese dairying in Canada 
as a specialty, is of recent origin. In 1866 
the United States supplied Canada with 
cheese—according to statistics furnished by 
Mr. Morton— to the value of §300,000, What 
little cheese was made in Canada before this 
was poor stuff—at least, such as found its 
way to the markets—and was not want ed by 
consumers. But about this time, II ait vis v 
Farrington, an old Herkimer Co. Dairy¬ 
man, went to Canada for the purpose of 
starting a factory on the Associated System, 
Canadian farmers were not, slow in seeing 
the advantages that were likely to result to 
them hi this new branch of industry. The 
movement rapidly gained favor, cheese fac¬ 
tories were erected, and on the 31st of July, 
1807, a large meeting was held at Ingersoll 
for the purpose of organizing a Dairymen’s 
Association, and otherwise promoting the 
dairy interests of Canada. Wo were present 
at that meeting, and having attended nearly 
every meeting of the Association since, be¬ 
sides looking over from time to time many 
of the factories and making close examina¬ 
tion of Canadian cheese, a good opportunity 
has been offered to note dairy progress in 
Canada. 
The Canadians, in the first place, com¬ 
menced operations in the right spirit and iu 
the right, way. They employed cheese mak¬ 
ers from the States, in*rodueingour improve¬ 
ments, and at the annual meetings of their 
Association sparing no expense to get full 
information concerning the latest improve¬ 
ments that were being made on this side of 
the line. They soon became masters of the 
situation, and with a determination to leave 
no stone unturned in the way of progress, 
they now' find their labors rewarded with 
success, and their goods eagerly sought after 
in the markets of Europe. They have con¬ 
tinued the practice of employing speakers 
from the States to make addresses at lheir 
Annual Conventions, and with their own 
speakers, followed by discu fiions, which are 
freely participated iu by practical men, they 
keep abreast with the progress of the age. 
The dairymen on this side have flattered 
themselves that the Canadians are a long 
way behind in the art of manufacturing fine 
goods ; hut the sooner our people wake up 
to the knowledge of dairy progress in Can¬ 
ada and what Canadian dairymen are doing 
to stimulate improvement in the dairy art, 
and thus dista nce all competition, the better 
it will he for us. It may help to rouse up 
some of our dairymen to greater effort,s iu 
the production of fine goods. For if the t ime 
comes—and it may—when Canadian cheese 
shall be preferred in the Euglish market to 
New York “fancy factory,” our notion of 
superior skiff in manipulating milk for cheeso 
making will not be so very battering to our 
vanity, to say the least. 
Dairying is growing to be a large interest 
in Canada, and the fact that Canadian cheese 
is at this writing (Sept. 10th) closely shipped 
down from her factories, must show that tlio 
cheese sells well in England, since English 
shippers are so eager to get it and pay good 
prices. The Canadians have wovked hard 
for success, and for uur part, we are glad to 
see those who deserve success reach it. This 
brings us to the subject named at the head 
of this article, “The Canadian Cheese Fair,” 
which is to be held at Ingersoll, Oct. 3d and 
3d. That the Canadians are earnest for pro¬ 
gress, and mean to stop nothing short of 
Rxceteior, this Fair is certainly an indica¬ 
tion, since no less than §700 are offered as 
premiums. There are seven classes for 
prizes. They are as follows :—Class A.— 
Best 0 factory cheese, not less than 50 lbs. 
each ; 4 of August make, one each week, and 
2 of September make, first and second week. 
First prize, $100 ; 2d, $75 ; 3d, $50 ; 4th, $25 ; 
5^h, $20 ; 6th, $15 ; 7th, 8th, 0th, 10th and 
Uth, $10 each ; 12th, 13th, 14th, 15th and 
16th, $5 each. 
Clasa B.—Best 3 daily cheese not les 3 than 
20 lbs. each, made at any time this season. 
First prize, $20 ; 2d, $10 ; 3d, $5. 
Class C.—Best keg or tennet of dairy but¬ 
ter not less than 50 lbs., for shipping pur¬ 
poses. First prize, $20 ; 2d, $10 ; 3d, $5. 
Class D.—President’s prize, given by Thos. 
Ballantvne, Esq., President of Canadian 
Dairymen’s Association, $50 for 4 best fac¬ 
tory cheese of not less than 50 lbs, each, made 
on 4th and 5th of August and 4th and 5th of 
I September. First prize, §30 ; 2d, §15 ; 3d, $5. 
Class E.—Prize given by James L. Grant, 
Esq., §50 for 4 beat factory cheese of not loss 
than 50 lbs, each, made 11th and 12th of Au¬ 
gust and 1st and 2d of Sept. First prize, $30 ; 
2d, $15 ; 3d, $5. 
Class F.—Prize given by Benj. Hopkins, 
Esq,, $25, for 4 best factory cheese of not 
less than 50 lbs. each, 2 made In August and 
2 in September. First prize, $15 ; 2d, $10. 
Class G.— rrize given by E. Caswell, Esq. 
Two silver cups, for best 4 factory cheeso ; 3 
made 6th of August, and 2 mudo 6th of Sep¬ 
tember. 
The conditions under which cheese is shown 
is :—1st, That no cheese be bored previous to 
exhibition, under forfeiture of prize ; 2d, 
Any person making misrepresentations or 
giving incorrect answers to questions, will 
forfeit prize; 3d, No two cheese of same 
day’s make to be shown ; 4th, The same 
cheese cannot be shown in more than one 
class ; 5th, Any factory can compete iu all 
classes. 
Tlift is the third choose fair, we believe, 
that has been held in Camilla, and there can 
be no doubt that great benefit has been de- 
livcd from them. In the first place, it stim¬ 
ulates manufactures to do their best iu the 
hope of obtaining a prize, and the money of¬ 
fered is sufficiently large, to make it an in¬ 
ducement to try for the prize, to aay nothing 
of the advantage which would result to t he 
manufacturer and his factory by taking a 
prize. Then it brings the different manufac¬ 
turers together, where different cheeses may 
be compared, and the difference in quality 
commented upon and pointed out by experts, 
and tiff all the peculiarities of manufacture 
are to he stared, faults can lie corrected and 
improvements suggested. 
We have urged, from time to time, that a 
Cheese Fair something similar to this be held 
by the dairymen of Now York, and the prizes 
should he large enough to bring out a large 
number of factories to the contest. The 
trouble with the. cheese exhibition of the 
State Agricultural Society Is Unit the pre¬ 
miums are scarcely sufficient to pay parties 
for the trouble of exhibiting, and hence fac¬ 
tories do not care to enter the lists. Again, 
to get the full benefit of such an exhibition, 
it should be held separately by Itself and not 
connected with the exhibition of other ar¬ 
ticles. 
The cheese shows of Scotland have been of 
immense advantage in improving the char¬ 
acter of Scotch cheese. Why cannot Now 
York and other dairy States receive benefit 
from such shows i Wo commend the subject 
to the attention of dairymen, and ask them 
to read the programme above of the Cana¬ 
dian Cheese Fair, and sec if they do not find 
it a good thing to pattern after, 
4M - 
A REMARKABLE COW, 
At the recent sale of Mr, Campbell’s Short- 
Horns, held at. New York Mills, N. Y., the Sth 
Dutchess of Geneva, a pure Dutchess cow, 7 
years old, was sold at auction to Mr. P. Da¬ 
vis of Gloucester, England, for $40, (loo. In 
purchasing cows for our own dairy, we are 
accustomed to make an estimate of the 
quantity of cheese or butter aha will bo likely 
to yield, and to calculate somewhat as to 
how the investment will pay. The old rule 
among daily formers was, that a cow ought 
to yield a quantity of cheese the first year 
sufficient to pay for her cost,; that is to say, 
by not counting for her pasturage, care and 
keep, and tbe labor of milking, the sale of 
her product should about cover the price 
paid for the cow, so that at the end of the 
season the cow may be said to have “paid 
for herself.” If we measure the Sth Dutch¬ 
ess of Geneva by this rule, and assume that 
she will yield 5lt t pounds of cheese the first- 
season, we find that the cheeso must sell for 
$8.1-20 per pound to meet her cost. Or if she 
is supposed to yield during the year 250 
pounds of butter, her butter must bring over 
$162 per pound. This is considerably above 
the present market value for “gilt-edged” 
goods, and a little above what people in or¬ 
dinary circumstances would feel able to pay | 
But suppose “the Dutchess” should, by an 
extra effort, yield 600 pounds of cheese dur¬ 
ing the year, then if the cheese netted the 
farmer (after paying factory charges) 10c. 
per pound, it would take her 676 years at this 
rate, to pay her first cost, to say nothing of 
the interest accumulating on the investment. 
As we do not expect to run a dairy farm 676 
years, we prefer to make our money other¬ 
wise than in milking this cow. 
Again ; the interest on $40,600 at 7 per 
cent, per annum, is $2,842. So, if “the Dutch¬ 
ess” yields her 500 pounds of cheese the com¬ 
ing year, the cheese must sell at $5.68 per 
pound, to pay interest on investment. The 
price named is higher than we can naturally 
expect cheese will command next year, un¬ 
less the quality or fiavor improve more rap¬ 
idly than of late, But supposing the cheese 
nets the farmer 10c. per pound after deduct 
ing manufacturing charges, then it, appears 
—if our logarithms and algebra are correct— 
that it will take 56 years and some fractions 
of it year to pay the interest for one year on 
the investment. If we were excessively fond 
of working out mathematical problems, the 
salo of this “Sth Dutchess of Geneva” would 
suggest a variety of propositions in the high¬ 
er mathematics, which we should like to Bee 
solved for the use of dairymen, and to show 
how a high-priced cow can lie made to pay 
in the dairy business. 
To be serious, however, wo congratulate 
Mr. Campbell upon his sale. His herd was, 
perhaps, the best on tliis continent, and the 
prices for which the animals sold have never 
been equaled, we believe, in the world. 
- ♦> » 
MANAGEMENT OF MILK FOR TRANS¬ 
PORTATION. 
Commenting upon our article under this 
head in Rural New-Yorker of July 19, the 
editor of Our Homo Journal (New Orleans), 
says: 
“ As we have had a life-long experience in 
the dairy business, und shipping milk t<> 
cities, we will here state, that we have used 
both r,in cans and wooden kegs. Using the 
very best tin for the cans, securing them with 
three iron bands, we have found that tbu 
railroads, in combination with the milk vend¬ 
er--, have still made it possible to ruin them to 
such an extent, that in two years they were 
thousand-cornered instead of round. These 
cans being expensive at first cost., and having 
to be replaced every t hree vottrs, constitute, a 
considerable loss to the dairy man. We dis¬ 
carded them and adopt ed wooden kegs con¬ 
taining i.en gallons each, made of one and a 
half inch White oak staves, bound with four 
strong, mm hoops. Two of the staves have 
wood enough to make a level, round bung¬ 
le,le four inches in diameter. The bung-hole 
if closed as described above. When filled it 
is dote to the very bottom of the hung, the 
Lung hole covered with u piece of domestic, 
and the lnmg driven home and locked as 
above described. Thus the milk cannot agi¬ 
tate the least in the keg, and consequently 
keeps far better than in tin cans where there 
is always a vacuum. These keg h cannot be 
injured and will last for many years. The 
cleaning of kegs wc have found as easy as tin 
Horseman. 
TO CAUSE THE HAIR OF MANE AND 
TAIL TO GROW. 
X. A. L., asks us to republish a recipe for 
doing this which he has seen in the Rural 
New-Yorker but cannot find the number 
which contained it, [This suggests again 
that those who do not file the Rural— and 
that is tlio best way' to do for wo give a com¬ 
plete index every six months—should make 
a scrap-book). We herewith give the recipe 
by Miss Mmy Morgan, an accomplished 
horsewoman, to which wo suppose our cor¬ 
respondent refers. She says I beg to give 
the following recipe, which 1 have personally 
proven to bo efficient in restoring a healthy 
growth of hair on the tails and marics of 
homes Corrossive sublimate, (hyd. bichlo¬ 
ride,) oxyinuriate of mercury, each four 
graius iu one ounce of distilled water. Wash 
the pans where the hair is thin with warm 
water and soap, then rub dry with a linen 
cloth, and immediately after rub in some of 
the above liniment. If the hair has been 
rubbed off by the animal’s own endeavors to 
allay cutaneous irritation, then dress with 
the follow ing ointment :—One ounce of lino 
flour sulphur, one ounce of fine pulverized 
saltpeter, made into a soft ointment with 
fresh butter or fresh rendered hog’s lard ; 
rub in at night and wash out in the morning 
with warm water and soap ; repeat three or 
four times. If the hair is scant from natural 
debility of the capillary organs, then simply 
use cold water applied with a soft sponge ; 
avoid all combing or brushing, and clean the 
mane and tail, as the Arabs do, with a coarse 
flannel rubber. 
-- 
INTELLIGENT MULES. 
H. C. Thomas, Ex-Superintendent of a 
Horse station in New Orleans, writes the 
Turf, Field and Farm : 
1 will relate some of the eccentricities of 
the brown more mule, Lucy, owned by the 
N. O. and C. R, R. Co., and running on the 
Jackson street line. The stables of that line 
where the stock are kept are half way be¬ 
tween tbe terminus on either end—the ani¬ 
mals are changed on the up trip; the 
track being a double one, cars pass the sta¬ 
tion going either way, and the animals are 
required to rnuke a round trip, or to go a dis¬ 
tance of five and a half miles. Lucy, after 
being bridled and turned loose from her 
stable, will walk to the front entrance where 
the harness is put on her, and stand there 
unhitched, waiting her turn to go out. Hhe 
works regularly on car No. 5, and every 
other car of the line may pass and she will 
not move ; but as soon as No. 5 comes near, 
she will start, and walk out to the track and 
wait to be hitched in. 
Another one m the same station, if it casts 
a shoe while out on a trip, will, after being 
unharnessed and turned loose, walk delibor- 
atcly to the blacksmith shop, enter and hold 
up thn foot to he nhod. And what, appeal's 
most, strange in this case is, that when vvrrv- 
Uung is in readiness to tack on the shoe ‘it 
i equii os t o men to hold her while the shoe 
is put on ; and at tunes she will act so ualy 
ns to compel us to throw her down in order 
to shoe her i do not pretend to suv that 
mules have a language, or that they can 
count or read numbers, but I do know thev 
are judges of the time of day, as this will 
prove, 1 always had the feeding done at 4:30 
A. M., 11 A. M., and 5 F, M., and at five or 
ten minutes of feeding time, In walking 
through the stable you could observe an 
uneusmenH on the part of all the stock, and if 
feeding was by any cause delayed, as it some- 
times was, they would make the stable rim? 
with their neighing. b 
- -»»4 -- 
TO CURE LOCK JAW. 
B. of Tennessee, in Rural Sun (which says 
that the writer is a stock grower of great; 
experience) says :—To cure lock jaw, or Uta- 
nus, from a wound, you should open the 
wound well with a Kharp knife, and inject 
the wound six or eight times a day with a 
strong, warm decoction of tobacco. I have 
known this to cure several badly wounded 
animals in Sumner county suffering from 
lock-jaw, and every person who owns a horse 
or other stock ought, to buy a good book ou 
Farriery, and ho will save money by it. 1 
have saved one thousand dollars by using 
Mason's Furrier and his remedies. It is 
known he was a highly educated, regular 
physician and a wealthy farmer, devoted to 
every kind of stock ; and there is more grain 
and less chaff in his writings on stock and 
their diseases than any other book I have 
ever met On the subject. 
■--- 
NOTES FOR HORSEMEN. 
Novel Ilorse.-Prote tor.— It is a common 
thing in our cities to protect the heads of 
draft horses with a bonnet or cushion to keep 
off the blaze of the sun. But a Dublin pro¬ 
jector proposes to extend a similar protec¬ 
tion over the entire animal. He makes a 
frame of wood, whale-bone, iron rods, or 
other flexible but strong material, and this 
he places over the horse, a few inches above 
him, the frame being supported either by 
attachment to the harness, or to the thills of 
the vehicle. Upon this frame he stretches a 
sheet of canvas, oiled cloth, or sheet rubber, 
which forms a complete, pent-house to keep 
off either ruin or sun. The space between 
the animal and the covering permits a free 
passage of air, wiiich aids transpiration, and 
helps to keep the animal cool. The principle, 
as far as tliis is concerned, is similar to that 
of tho Odd, oval-9hapedhats worn by men 
in the East Indies from time immemorial. 
These comprise a light frame of bamboo 
slips encircling the forehead and sustaining a 
covering lined with cork an inch above, and 
out of contact with the head. The slight 
rustling of tbe breeze through *ne’a hair is 
said to be very refreshing, and quite possibly 
a horse furnished with one of the new “ pro¬ 
tectors” may coincide with this experience 
during hot summer days.— N. Y. Mail. 
Sweeny Remedy. —An Indianian says ho 
has cured a valuable horse in this way : 
Take an old stocaiug ; make a little bag out 
of some part of it four or five, inches Tong ; 
fill it with suit; sew the end up ; take a 
bucket with some water in it; dip iu the bag 
with salt, now double up your shirt sleeve, 
and rub the suuken part for fifteen or twenty 
minutes. Rub freely, occasionally pulling 
the skin so as too loosen it after rubbing. 
Grease it; fresh butter is best, although 
other grease \\ ill do. Rub it in also. By so 
doing several mornings successively, no doubt 
the mare will get well. It will take two or 
three months for the sunken part to grow 
out even with the other parts. If the hair 
rubs off, it will grow again. 
The Water Talcen and Voided by a Horse 
in 24 Hours, is nearly in the proportion of 
38 to 25. That is to say, if a horse takes in 
3S lbs. of water in twenty-four hours he will 
void a little over 25 lbs., the balance being 
exhaled by pulmonary and cutaneous trans¬ 
piration. 
Sure Cure for Scratches.— The following, 
which I have tric'd, though simple is sure : 
Wash the affected parts clean with Castile 
soap ; then wash with fish brine, such as 
comes in barrels of white fish or Mackinaw 
trout. I have never known it to fail.—o. v. E 
