CLINTON COUNTY DAIRYING, 
t»uc uxiu mica, slates and gneiss—prim it ivy 
rocks, as they are colled—only cattle of a 
small size are found, while in tlieRe regions 
hmestono subsoil, the cattle are large. 
1 o allow of no mistake as to his meaning, 
he proceeds : 1 ‘ In t he one region the animal 
has a, large supply of limestone with which 
to build up its heavy frame; in the other, 
t,lio supply of lime (s small, aud the animal 
cannot build up a largo frame.” (Ag. of 
ttt some parts of Ireland, the influence of 
the sod is so marked that Pringle writes that 
man inland part of Connemara, the cattle, 
u kept constantly on Chair native pastures, 
became affected with a disease resembling 
rackets, owing apparently to some defects in 
the soil. (Inm. It. A. 8., 2d sec. viii 2). 
In Lanarkshire, Scotland, the Ayrshire 
cattle arc said to be larger sized than in 
vv igton ami Renfrew, owing to the superior 
t,n * ; ! yV? 1 80 '4 (Mayne ; How to Choose 
a Milk Cow, p. i;;S). 
Irof. I -a w states that Short-Horns liavo 
been found to degenerate rapidly on some of 
the poorer sandy sods In Massachusetts, and 
Mr, raot-UB sold his Dutchess county herd 
ostensibly hecuu.se of the deficiency of lime, 
m the sail. On tho calcareous soil's of New 
\ ork, ot) the other hand, and on the blue 
grasB landsol Ivenl ucky, this brood maintains 
lbs highest qualities without 
tion of the Rouse's Point factory and its 
manufacture may not be without interest to 
our dairy readers. The factory iB located 
about three miles southwest of the Point, the 
main building being 90 by 40 feet, with an 
engine room 20 by 40 feet. The water [used 
to supply the factory comes from a well, 
I here are 27 patrons who deliver milk, and 
the whole number of cows supplying milk is 
228. The dairies in this section of the State 
are small, averaging from 10 to 14 cows. The 
patrons of the factory having the largest 
herds are Mr. Hayford and Mr. Nye, who 
have each 20 cows, and Chauncy Smith, 19 
cows. 
The largest quantity of milk received at 
the factory the past season was during the 
latter part ol .June, when the daily delivery 
amounted to 4,200 pounds. This made eight 
cheeses of 54 pounds each. On the 10th of 
August the cows had Shrunk so that the de¬ 
livery wus only 2,400 pounds, making live 
cheeses, the average weight being 54 pounds 
each. 
During the season but three shipments of 
cheese have been made. The June shipment 
brought 13c.; tho August 12 ^ 0 ., and the last 
shipment, Sept. 10, was sent forward on 
commission. About 4t)0 cheeses remained on 
hand at the time of our visit, the sales hav¬ 
ing been made down 
turo and function, as represented bv the 
individual animal, is the equilibrium of oi> 
posing forces. Whatever modi lies or changes 
these forces must produce a variation in the 
result, and it is this principle which under¬ 
lies the whole art of breeding. 
I here are no units of magnitude by which 
nature measures her works. Unobtrusive 
are her every-day actions, ami it is only the 
inquiring mind of the keen observer which 
can detect in the slight variations of to-day, 
the recent underlying causes of the change ; 
audit is the distinguishing (rail, of the‘ad¬ 
vanced mind to recognize in these slight, vari¬ 
ations tho process which is to develop the 
great change of tho future, or the methods 
by which present results have teen obtained 
from the past. It is well observed by Marsh, 
that the elephant and the whale are essen¬ 
tially large, and therefore regarded an im¬ 
portant crouLures ; the animalouh are essen¬ 
tially small, anil therefore unimportant 
organisms, yet, no geological formation owes 
its origin to the labors or remains of these 
huge mammals, while tho substance or strata 
many thousand feet in thickness, has been 
preserved by a compound of the umintdcuii. 
(Man and Nature, p. 12ft,) Even so m breed 
mg, the origin ol improved animals has been 
more due to the wise aocumuiatlo.il of minor 
changes than to the utilizing of accidental or 
fortuitous growths. 
The axioms which therefore underlie our 
consideration of the breeders, opportunities 
is, first, the invariable connection between 
cause and cJlect, second, that no change 
which can be recognized is too small to 0 _i 
unimportant. 
The natural influences which must affect, 
tlio animal structure are soil, climate, food 
ns Uignest qualifies without extra effort. 
(1 runs. N. Y. Ag. Socs., 1870, p. 38). 
The soil is thus seen to influence the size of 
cattle, apparently from the increased or di¬ 
minished supply of food, drawn from it 
through the herbage. We have accounts of 
other changes in animals and their products 
still more important, it not quite as obvious. 
1 rof. Law states that, a damp, undrained or 
marshy soil begets thickness and coarseness 
ot tiie integument and hairy covering, a 
laxity of tissue generally, anti a phlegmatic 
constitution, qualities above nil objectionable 
m Win horse. (Trans. N. Y, Ag. Hoe. 1872, 
P* • * J/. 
tine of the cheese factories in Now York 
attempts to show statistically that cows fed 
on clay soil produce a larger yield of milk 
than those from sandy soil, (2d An. Kept. 
Cheese Mens’ Asao. Y. Y. State 1 S« 4 , p. 195), 
while au intelligent writer in Engiimd (R, 0. 
J.Tingle,- R. A. 8. VIII, 2.1 see" p. ft 1 pi. I) 
mentions a farm where “t,Q 0 pasture pro¬ 
duced butter of excellent, quality, and a fair 
average ut least as to quantity, but the cheese 
was always so poor Unit butter had to be 
mixed with it.” A Scutch essafesl (Archi¬ 
bald Sum rock, Pr. Essays H. and Ag. Hoc., 
bth sec. 1st it i-7, p. 89) states tiiat the milk of 
cows tcoding on upland clayish pastures 
require more rennet to convert it into cheese, 
loan milk Irorn cows feuding, on more fertile, 
low ly mg farms. 
these illustrations will then impress on the 
breeder the necessity of selecting that breed 
ot rattle which Is suited to his soil. He of 
lortiiu pastures may select, the massi ve Short- 
Ilorn, but he whose farms overlie the primi¬ 
tive formation of geology, must ho content 
with the smaller herds. In England this is 
better understood, and the West HiglUand 
ox Is neither vexed by the Short, Horn iu Ins 
distant pastures, nor does the tenant farmer 
ol the. valleys herd the Highlander on his 
luxuriant meadowH. The herd aud tho soil 
am cp-roluled, as is well shown by the fact 
mentioned by Darwin, that on the banks of 
Ouse, thu Leicester shgep were so rapidly 
destroyed by pleurilis that the owner could 
not keep them ; the course-skinned sliccp 
never being affected. 
on.,. .. _ j . 
curd saved over the day previous having 
been cut in pieces and ground iu a curd-mill 
early in tho morning, the two arc intimately 
mingled together. This is done by first 
spreading the old curd over the new as even¬ 
ly as possible and then stirring them thor¬ 
oughly together with the hands. It is then 
suited at the rate of 2 4-10 pounds to the 1,000 
pounds of milk. Tho salt having been thor¬ 
oughly mingled through the mass, it is placed 
in the hoop aud put to press. The cheese re¬ 
main under pressure until after dinner, when 
they are turned and bandaged and again put 
to press. 
HOW THE CURD SAVED OVER AFFECTS THE CHEESE. 
The curd saved over gets to be quite acid 
by the next morning, when it is ready to be 
used with the curds that go to press. The 
effect of these acid parades distributed 
through the fresh curds, it is claimed, pre¬ 
vents an undue fermentation, and the cheese 
is uob liable to swell or huff and consequent¬ 
ly Die cheese is of a dose, firm texture, it. 
also, it is claimed, improves the 11 ivor. We 
tested quite a number of cheese made at dif¬ 
ferent limes and found them quite free from 
porosity, the cuttings coming out of the iron 
m a solid cylinder. Mr. Slouah said this 
process was admirably adapted to the treat¬ 
ment of floating curds, as he had never seen 
a cheese huff or swell where tho acid curds 
had been used as above described. 
MAKING CHEESE FOR HOME USE 
Mr. Slorab had just commenced making 
cheese for homo consumption, or to supply 
the local mark eta in tin: vicinity of Rouse’s 
Point. The cheese popular in these market® 
is rather soft and porous, and to make it tin* 
same general process ag that described is fol 
lowed, except that the whey and curds are 
not allowed to develop ucidit.y, while no acid 
curd saved over is used, line-suiting also 
is lighter than for shipping cheese, tim pro¬ 
portion being 2 3-10 pounds of suit to the 
1,009 pounds of milk. There Is a good mar¬ 
ket at House’s Point and the towns about for 
all the cheese of this character that can be 
mode at the factory from Sept. 15 to the last 
to the 15th of July. 
DELIVERING MILK ONCE A DAY. 
Most of the patrons at this factory deliver 
their milk but once a day, and no trouble 
has been had during the summer from bad 
milk. I lie patrons use the common can for 
delivering milk, which holds from 20 to 30 
gallons. The night’s mess of miJlc, as soon 
- . . - - V oIJillllUl|jV. J iUUU 
aud locality, anti these must be understood 
by the breeder before he can apply his art 
to successfully use those other ugeiu m.- which 
knowledge and science have put in his power. 
These variables are. complex, not simple in 
their action, and oftentimes results which 
are referred to one alone are duo in some 
measure to the four combined. However, 
those cases which are mostly referable to 
oue, will be referred to the agency of that 
one which predominates in securing the 
milk stirred with a dipper before leaving it 
for the night. Most of the patrons depend 
on using water from wells to cool milk, as 
above described. The morning’s mess of 
milk is added directly to the night’s milk in 
the can, and it ia then carried to the factory. 
Some cream rises during the night on the 
milk in the can, but the mixture of the 
morning’s milk and the agitation while be¬ 
ing carted to the factory works most of the 
cream back into the milk. The milk, after 
being weighed at the factory, is run from the 
weighing cun to the vats, and passes through 
a double strainer of unbleached bandage 
cloth. All particles of cream that do not 
readily pass through the strainer arc stirred 
and worked with the hand, and by dipping 
milk from tho vat and adding it to the cream 
it is passed through the strainer and then is 
easily incorporated with the milk. 
THE FIRST HEATING, ETC. 
When about half of the milk, in the morn- 
mg, has been delivered, steam lias begun to 
be applied under the vat, and the tempera- 
f ure of the mass, when all is in, is raised to 
Than a quantity of rennet is added suf¬ 
ficient to produce coagulation in twenty 
minutes to half an hour, the time aimed at 
being twenty-live minutes. 
CUTTING. 
In about half an hour further on, or when 
the curd breaks nicely over the finger, it is 
cut, with tho perpendicular curd-knife 
lengthwise of the vat. Then, in about twenty 
minutes, or after the curds h« 
mm which predominates 
result. 
r>uu ia the product of the disintegration of 
rock, together with sueh organic matter as 
has been derived from the air. It therefore 
partakes of the nature of the geologica l strata 
upon which It ia found. As toe various 
lunds of rock differ in composition, so do 
the overlying soils. Locally the connection 
of tho soil with the underly ing strata does 
not always hold good, on account of the 
transporting of material by agencies at work 
in the past, and the m< difl •ations of propor¬ 
tion by vegetable grow th and artificial agen¬ 
cies. The influence cl' s.il is primarily the 
influence of food, as each Boil supports a 
growth if at least not destructive inform 
is to a certain extent destructive in composi¬ 
tion. Thus Mr. Laussuri found that IU0 parts 
of the ashes of the common fir contained 48 
parts of carbonate of lime when grown on a 
limestone hill, whereas the same quantity 
contained but 29 parts when grown on grab 
ite ; aud tho ashes of the leaves Of a rhodo¬ 
dendron grown in a limestone soil contained 
431 ^ per coot, while the same species on a 
granite soil contained but 18% per cent, of 
chalk. (Jour, of Ag. X 1st ser, p. 90.) In the 
ease of turnips, the percentage amount of ash 
has been found to vary according us the soil 
was sandy or loamy. In the case of oats an 
inferior soil produce j not only a grain weigh¬ 
ed' October. 
THE LANDS. 
The lands on the west shore of the hike 
from Rouse’s Point south, embracing a strip 
about six miles wide by thirty miles Ion"-, are 
rather level aud of good quality. The soil is 
clay, or clay loam, and is well adapted to 
grass. Ilay farming, or raising hay for mar 
bet, has been practiced to a considerable ex- 
—1 years at an 
per ton, for the Boston 
has sold for several 
$14 to $15 r- 
Ir. Hayford, who 1ms a farm of 
near the factory, estimates the 
Jp Of grass in this section at 1 
n e ; wheat, 15 to 20 bushels per 
25 bushels per acre. It is a good 
A Zoological Garden in Cincinnati, for 
purposes of scientific study, is proposed, and 
is being organized. 
