UE8, 20 
COBH’S BUBAL WEW-YOBKE 
<§aii[2 ihi.'ibaiulrn. 
CHAUTAUQUA COUNTY, N. Y., BUTTER 
MAKERS. 
The Western New York Butter Makers’ 
Association and Farmers’ Club was organized 
in tile month of April, 1*72. The object of 
tlio Association is mutual improvement in 
the science of butter making, and more ef¬ 
ficient action in promoting general agricul¬ 
tural science. The meetings are held month¬ 
ly in the different villages In Chautauqua 
County, thus affording an opportunity for 
j farmers in the different towns to attend 
I them. The August meeting was held in the 
village of Panama, the business center of the 
largest and most thriving dairy towns in the 
county. 
A BUTTER REPORT. 
The following is Mr. lit; mason's Report for 
the month of June, '1S73 : — From 103 cows I 
leceivod iS,3I6 pounds of milk, averaging j 
‘-’■I.SO -100 pounds per day for each cow; made 
3,334 pounds of butter, requiring 23.50-1 UU 
pounds of milk for each pound of butter. 
After the milk is weighed it is run into vats 
or tin pans 10 feet long, feet wido and 10 
indies deep, surrounded at the sides and 
bottom with cold, running water, and re¬ 
mains in that condition for 4S it ours. It is I 
then skimmed and tlio milk run back to the 
cow-barn, where it is thickened with bran 
and maul (two parts bran to one part meal.) 
Of this mixture each cow gets about four j 
quarts per day. All the milk has been fed to 
the cows, except what 17 calves have need¬ 
ed. No sale of butter has been made this 
season below the highest price of Orange 
County pails. At the January meeting of J 
the Association it was decided by an almost I 
unanimous vote that tliu 
FEE0IN0 OF SOUR MILK 
in any form to dairy cows was detrimental I 
to the butter made from them. Mr. IIuma- , 
son’s Report, and the testimony from those 
wlm handled Ids butter, seem to furnish con¬ 
clusive evidence to the contrary. Mr. H. 
believes it should be fed before it becomes I 
putrid, and mixed with bran or meal. His j 
cows all like it, and in dry seasons he would , 
not kuow how to get along without it. Two | , 
of Jus neighbors do not feed sour milk ; they I ] 
average 0 .S 8-100 pounds of butter per cow, I ) 
against 10.31-100 per cow of his 105 cows for j j 
the same time. Last year ho did not feed I 
sour milk—it was a bettor grass year than I ; 
tins—but lie made 700 pounds more butter in I 
the month of June this year than lust, al 8 
though he has 10 less cows, I ^ 
The Chair introduced Mr. O. H. Field, I 
who read a paper entitled ’ I a 
WATER, ITS PURITY, ITS CONVENIENCES, ITS ABUSES. 
AS CORRECTED WITH OUR PRESEHT SYSTEM Of ri 
DAIRY FARMIR0. 
At the conclusion of the essay the President t 
said he hoped every farmer present would 
take a part m the discussion. We wore met I 'l 
together for mutual improvement in our u 
special calling and each one should be willing , 
to furnish ail the information possible. He I ^ 
would call upon Mr. L. B. Sessions for his T 
vie W 8 on tile water question. I * 
Mr. Sessions— Am not a practical farmer I * 
but own a farm of 100 acres. Until quite re- 7 
ceutly have watered stock in winter 20 rods f 
from barn ; became satisfied that l was Jos- C1 
ing by the operation ; water in the barn- 
yard at present. You will see a vast im- ^ 
provement in stock when they can get water ’ 
handy. Cattle do better when stabled and 
fed in warm barn—require less fodder. 
Mr. Tripp —Cows should bo well cared for 
and kindly treated both summer and winter. 80 
They should have plenty of pure water in bl 
the yard. Stables should not be aliowed to to 
T. S. Cramer —Consider pure, soft water 
mucli the best for dairy use. A good cellar 
is essential to good butter making, and more 
— especially t« keeping ; keep luy cellar closed 
R during the day and open it at night. Butter 
should grow harder as soon as put in the 
cellar, F would use a dog for driving cows 
s ’ if I had a trained one: would also sing while 
<1 milking if I felt like it. 
Mr. Britton — Mr. Cramer would make 
11 better butter if lie let more light in Ins cel 
lar. Is there any difference between Ashton 
* and barrel salt for salting butter ? 
Mr. Brooks— Feel interested in this sub- 
a jeet of water for dairy purposes. Am using 
r the Blake or Chautauqua Co. pan, which uses 
1 water for cooling around the sides only; 
B keep my milk in warmest weather from 86 
3 to 48 hours; only pure water should be used. 
3 Mr. Sperry —Would like to hear from 
David Moore, who lias bought butter for 23 
years, on the salt question—whether Ashton 
^ or common barrel salt should be used ; also, 
on making good butter and keeping the 
’ same. 
' David Moore—I have made butter-buying 
my business for many years, and feel a deep 
interest in the future credit of Chautauqua 
J County butter. The paper read hero to-day 
would carry the impression that our butter 
is rapidly deteriorating in value. I do not 
like to believe this, and would say that al¬ 
though we make comparatively little “ gilt- 
edge” butter, yet during the 23 years that I 
dealt, in butter it constantly improved in 
quality. There are many essential rules to 
be observed In making fine butter. Wo 
must have good cows, good pastures, good, 
clean water, clean stables, clean milkers, 
clean dairy room and utensils, milk kept at 
proper temperature, skimmed and churned 
in time, butter thoroughly washed so as’to 
remove all impurities, then salted with pure 
Ashton salt, and no other. Avoid slops about 
the milk-room, either out-doors or in. Creutn 
is very BU9ceptible to foreign llavor. Cows 
touts should ;be washed, not with milk, but 
clean water, and allowed to dry before milk- , 
ing. If properly cooled, milk may be allowed . 
to stand 36 hours in dry weather, and be j 
pure, but riot in wet weather. To keep but¬ 
ter through (ho season, make a bag large , 
enough to cover the top of the package; fill , 
with salt, lay it over’ the butter so as to ex- , 
elude the air thoroughly, moisten when put 
Oimind moisten once a week as long as you ; 
keep the butter. 
Joel Powers—W e can make just as good f 
butter as Orange County. Our facilities are , 
ail right if wo will only use them. Soak , 
your packages in pure water instead of in ( 
the creek. Cows should be well cared for 
and supplied with plenty of good feed and ^ 
pure water, if you wish to makegood butter. 
Dr. Charles Pa USER—Wq arc in the heart r 
of the butter making region of the United 
States, ami 1 am sorry tlio standard of but- t 
terhere.iHnot higher. With such pure spring 
waiter, we ought to make “gilt-edge” but- ' 
ter. The time is uot distant when poor [•’ 
butter-making regions will turn their whole 
attention to making cheese. Pure, soft ° 
water and sweet grasses are indispensable 
for butter making, and we have them both. 
Cows need better care in winter. Should 
water cows in the yard, thus improving the 
condition of the stock, saving fodder and in- S r 
creasing the manure pllo for the coming sea¬ 
son. Farmers’ Clubs are just what are need- " 
ed to encourage young men to stay on tlio r 
farm. 111 
(till lift /}|l ftttfT^tWtttV I vided iuto aprons-one party favoring 
^ WW *’**’» close or in-breeding, the other believing in 
- — _ - - out-crosses. There were minor differences 
SHORT-HORNS AT CINCINNATI^ Which it WO* dimcult to subject 
__ NNAII. to any descriptive technicalities. Sotneper- 
Thk recent Short-Horn Convention at Cin- 8008 th 1 0Ue, ! t in -breeding mea " f ' oho thing, 
einnati resulted in the reading of several t , ,b mea,lt a mod ideation of that 
SHORT-HORNS AT CINCINNATI. 
very interesting papers, 
Iowa read a paper on 
Dr. Sprague of 
MILK APPRECIATED. 
The vicinity of Hamburg must be a nice 
sort of a place for a dairyman to “ earn his 
bread” by the sale of milk; for, according 
to a correspondent of the London Telegraph 
•»:iu i. _ ,.ii ..... L t 
THE COLOR, CONTOUR, &C., OF SHORT-HORNS. 
m We make the following extracts from it:_ 
Our skill in fashioning the contour of our 
I > - favor!t o breed of cattle is entitled to and has 
ig received the highest praise, but nature 
;s laughs at our efforts, for, going back to t ho 
wild animals cited, as fat- as the knowledge 
> ,} " f nmn reaches the feature and llavor of the 
1. flesh of the deer lias not changed. It affords 
n the same delicious roast as it did 100 years 
!3 ago. No less llavor, no higher, no different, 
n But who, when he takes a cut of beef on his 
), plate, though he may have himself bred the 
e animal from which it was taken, and have 
declared the boast to be mellow under the 
g touch, can Lilly anticipate whether the mor- 
p sel will be savory or not. 
a While our efforts appear well in the show 
y un< ! to possess specimens of certain | 
r favorite families, are commendatory, we are 
t too much led away by the (surface of things. 
- The demands of fashion in cattle are too 
- much like the demands of fashion in dress. 
1 If the surface captivates by its splendor, no 
i matter how much shoddy is underneath. 
> Throughout tho system, under the skin, 
5 between the muscles and under the fibers of I 
these, there is distributed what is termed 
, cellular tissue. As its name implies, this is I 
made up of cells, and in these cells the uceu- 
1 ovulations of adipose matter are deposited. 
1 The extent to which this tissue is found 
1 varies very much in different animals. 
Where abundant and associated with strong I 
digestion, active absorbents, and a well I 
formed carcass, flesh is taken on very rap- I 
idly, and if with these combinations tho 
skin be soft and pliable, the animal will I 
almost invariably handle mellow when in 
fair flesh. 
Now the OOP)monnotion Is that all animals 
that handle mellow have high-flavored, ten¬ 
der flesh. This is an erroneous idea, proved 
so every day upon the butcher’s block. 
Wo couple two animals together expect- I 
ing to secure well-formed, ready feeders in 
tlie progeny, and if the parents possess tli is 
fattening tendency thoy will generally trasu- I 
mib it. But if both the parents have dark, 
unsavory flesh, they and their get, and ail 
the progeny after, for ail time, will have the I 
same, unless modified and improved by new I 
crosses having light-colored, savory flash. 
Many sliort-horns carry light-colored, well- ■ 
ma -hied, Arm flesh, which, when cooked, 
is equal to the flesh of any of the smaller 
breeds; but in place of tests being made in ' 
all herds, as should be done, by slaughtering I I 
offshoots from every animal in the herd, so I 1 
' Car as practicable, testing the meat of the I 1 
old cow, when uo longer of value, as j 
an index to what she leaves in the herd, I 
there is hardly a thought given to this, and 1 
we propagate for color and contour. 
If I were to advise, and this body of men ( 
should indorse the recommendation, that we t 
greatly, or even materially, lessen the size 1 
of our short horns, aiming thereby to up- I <: 
preach the quality of meat found hi the ; 
little Kerry cow, this recommendation would o 
uot avail. The popular demand is l’or size. * 
Wc arc a fast people, and slow growth 1 
makes us restive. .Wo like to turn an honest ^ 
penny, and turn this quickly. We can do I v 
this with short-horns, and please our fancy I d 
at tho same time; but we have not found I b 
j, thing. The study of opinion was of very 
1 little importance to tlio breeders; the thing 
to do was to fully understand the practices 
of the most successful breeders. The most 
- successful breeders aimed at the best con¬ 
i' formation in the animal combined with the 
s best characteristics. We studied the pedi- 
e groo for the purpose of ascertaining the 
i> habits and characteristics of the ancestry of 
- the stock wo proposed to breed. The really 
a successful breeds might be counted almost 
s on the linger of a man's hand. Like tho poet 
* the great breeder was born, nob made. The 
. breeder to be successful must be a man of 
< judgment, have a correct eye, have patience 
5 and persevomuce; lie must know the quaii- 
' tics el tho stock lie was handling and have a 
* definite idea of tho sort of animal he desired 
- to produce. A great breeder had imparted 
a carefully-guarded secret to him, which 
was :—Breed from half brother and sister. 
He had told him that the benefits of that sys- 
teni could bo shown by some diagrams ho 
had, and had demonstrated the fact to him 
by that means, although lie [tho Professor] 
did not think it was tho in-breeding that did 
the business. 
What wore the effects of dose breeding ? 
To fix the characters the animals had, that 
the offspring cannot inherit habits which tho 
ancestors did not have. It was important 
that tho most highly valued characteristics 
had to-day were artificial ; when wo turned 
tlio cultivated animals but to themselves 
they soon degenerated. Then we had to 
consider how these characteristics were to 
be maintained. Our domestic- animals were 
susceptible of great changes in form and 
habit. The causes of variations we could 
control were food and habit. We were too 
apt to think wo improved animals by breed¬ 
ing simply; but in fact we improve them 
only by better feeding in successive genera¬ 
tions, and improving their habits. Wherever 
there was a development of an animal in one 
part there would always bo found to be a 
corresponding degeneracy j n another. When 
wn arrived at the development ol’ fat, we 
lost in bone, and frequently in the breeding 
tendency. JSach breeder would set. up a 
standard of Ids own, and from selections 
with reference to his particular object the 
characteristics of families were developed 
One of t he effects of this close or in-breeding 
was pre-potency. We looked to this partic¬ 
ularly in tho male, because wo wished to 
stamp the characteristics of tin* male on his 
posterity. Wo wore told that we suffered 
Loin in-breeding in engendering imbecility 
delicacy of constitution, and even sterility! 
Darwin told that m-ond re-hreedtng might 
be carried on in Jieep and cuttle to a greater 
extent than with other animals; but that 
Mr. Bates had gone out of his own herd 
three times to restore fertility to his breed 
of cattle, but Mr. Miles thought Mr Bates 
had gone outside only for better blond. Flo 
demonstrated by diagrams that excessive 
in-blecdingdid not destroy fertility, showing 
how the produce of Favorite, Lancaster etc 
had progeny that, figured extensively in the 
“Herd Book” after six and seven yeniyt of 
age. ,lt seemed to be a universal rule that 
the excessive laying on of fat destroyed fer¬ 
tility, and did the injury to important ori-ans 
necessary for the production of robust 
offspring. 
Where you had this tendency to sterility 
in a herd it was not always necessary to go 
outside for tlio improvement of the strain. 
The defects of the different branches of the 
family would not always be found to be the 
same, and the defects of one branch from 
over-development in one respect might be 
remedied by playing development against 
defect. He did not believe that in-and-m- 
freexe, but can bo too warm—proper tern- milk k worth the modest little sum of ten 
not found breeding, judiciously ma naged, led to degen- 
nnv other iVT? ' ,ub *5 **•»*- 
out that wo can do this with any other , ,r“y i r’, ' UU Wassome- 
- ul'uh ,ff N'lng th,lt <» l »W only bo done for the im- 
peruture, 60’ to 65". Dogs should not be used 
in driving dairy cows. 
Levi Lewis — Prefer convenient water 
and warm stables. Cows kept in warm 
stables and watered in the yard, endure se¬ 
vere cold much better than those kept in the 
ordinary way; they also require much less 
food. Keep my cattle guarded until grass 
comes ; never allow them to run on meadow 
or pasture Land in winter or early spring. 
WM. Cook—A m in favor of warmer stables 
than are commonly used. Stock formerly 
100 rods to water; lost too much manure ; 
water in yard at present; save tho manure 
and have much fatter cattle. 
Daniel U. Powers— Don’t like to allow 
that Chautauqua County butter is deterio¬ 
rating in quality. We have as pure water 
and as good facilities, and should make as 
good butter as can be made anywhero. Our 
poor butter makers should take lessons of 
those who make “gilt edge; ” quality makes 
the price; pure water is indispensable. 
shillings the gallon. This is at the rate of 
about fifteen cents the tumbler, or the half 
pint. Most dairymen, in the State of New 
3 ork at least, would consider themselves 
well on the road to fortune were they to be 
assured but one cent for a similar quantity. 
J n fact, with cheese at 13c. per pound they 
do not J'eulizfc but littlo more than two-thirds 
of a cent for the hall’ pint. But then cus¬ 
tomary rates make a great difference in our 
reelings UI regard to this matter as with all 
others. Many think it by no means exorbi¬ 
tant to pay ten cents for a half pint of ale 
and yet the half pint of milk is not only more 
wholesome but will quench thirst much 
more effectually than ale. We are glad to 
learn that in some of our cities milk is being 
sol ft from th » 4 counter us nn nrliclo of drum 
instead of ardent spirits. That speaks well 
for the improved taste of city people. At the 
price which the dairyman obtain* for it it 
can he mrnfehed quite cheaply as compared 
with ales or liquors ; and there is no danger 
that he will ever realize Hamburg prices or 
that obtained during the siege of Paris' 
when milk cost twenty cents a bottle; but 
then in the last case the milk was made from 
almonds. 
breed. Hence our policy should be to breed 
for exquisite quality of flesh, thus enabling 
us at all times to offer our friends a savory 
roast or steak, us well as to treat them to 
the finest view that can bo placed before a 
man of expanded ideas, viz.: a collection of 
representative short-liorus. 
IN-AND-IN BREEDING. 
Professor Miles of Michigan delivered a 
lecture on in-and-in breeding, illustrating his 
remarks by several large diagrams, showing 
the genealogy of the most celebrated English 
rj » —. vm. 4 111— 
provement of stock by skillful and careful 
men, 
Mr. Stephenson took the ground in a 
plain, common-sense way, that in-breeding 
was not a good thing for stock. He instanced 
a lot of hogs on a farm, breeding among 
themselves; the first thing the farmer knew 
they were runty little things, hump-backed 
and with a throbbing at the heart. It was 
the same with sheep. But take man who 
was nothing but an animal; it was known 
to everybody that the intermarriage of near 
relative? led to the worst results. He had 
known families thus intermarried that turn¬ 
ed out idiots and physical imbeciles, not liv- 
i 
Short-Horns. mg in some cases to sec the old folks die. 
The Professor said he was glad the ques- tlie w ’th tho lower orders of 
... . ... , , , 1 , creation as with man. The laws of nature 
tion of color had come up. \Y hile he agreed were against in-breeding, and not even a 
tiou of color had come up. While lie agreed 
in the main with Dr. Sprague’s paper on 
color, yet he did not agree that the red cat¬ 
tle were the best. The question of color was 
only a matter of fancy, and breeders varied 
in their preferences all over the country; 
and in breeding their stock to please the eye 
of purchasers, lost sight of or neglected the 
milking and other qualities of the animals. 
On the question of breeding, men were di- 
,judicious man, such as Professor 111 i .eh had 
referred to, could practice it without even¬ 
tually minimi his stock. Pre-potency was 
all right, no doubt. Old farmers, like him¬ 
self, understood that to be the getting of 
like by like. A pro-potent bull in his part of 
the country would be called a good gettin g- 
bull. But notwithstanding the new-fangleS 
name for it, pre-potency would not carry a 
breed through after the first in-breeding. It 
would surely destroy the strain some time 
