account of tbo improvements which had 
been made in the manufacture of this article. 
At the afternoon session Jlr. C. IT. Hub¬ 
bard of Springfield gave a valuable address 
upon the “ Breeding of Dairy Stock,” which 
we shall refer to hereafter. 
In the evening Mr. Willard of New 
York, by special request, gave another lec¬ 
ture upon the dairy, in which the marketing 
of dairy products was especially treated. 
A discussion followed the address, which 
was generally participated in by members of 
the Association, and near the close of the 
session the President, Mr. Mason, presented 
for distribution “a fancy cheese" made at 
bis factory. It was cut and passed around, 
and was pronounced excellent by those who 
tested it. 
On the third day the Secretary read a 
paper from Hon. Richard Goodman of 
Lenox, Mass., upon the subject of “ Grasses.” 
Tliw, with brief discussions, closed one of 
the most interesting and valuable agricul¬ 
tural conventions ever had in Vermont. 
Much credit is due to the Secretary, Mr. O. 
S. Bliss, who has been unwearied in his 
efforts to inaugurate this movement among 
the dairymen of Vermont; and we con¬ 
gratulate him and other members of the 
Association on the decided success of their 
first winter meeting. 
The proprietor of the Weldon House did 
much to further the pleasures of the occa¬ 
sion, not only opening his spacious and ele¬ 
gant Hall to the Convention, but making a 
pleasant and comfortable home for his guests. 
ready to dip. lie liked to have a good acid 
on the curd before dipping. He had used 
the hot. iron as a mere experiment, but did 
not consider it of much practical utility. 
The cheese maker must learn to distinguish 
ihe proper changes by experience. 
This question being now hud upon the 
tabie, Mr. W. Weld, editor of llic Farmer’s 
Advocate, addressed the convention upon 
tiie utility of dairymen raising and fatten¬ 
ing hogs, referring to ihe pork-packing busi¬ 
ness as an important one in the commerce of 
the country. He was followed by remarks 
from Mr. Griffin in regard to feeding 
“skim-milk” to swine, and whether it was 
most profitable to use it in this way or make 
it into “ skim cheese.” The discussion was 
participated in by Messrs. Ballantine, 
Harris, Caswell,Farrington and Daily 
—the last speaker stating that there was a 
market in Liverpool for all kinds of cheese, 
at a fair price, but that cheese for export 
should be properly branded and not repre¬ 
sented for what it is not. 
Mr. Farrtnoton thought that late in the 
fall a better cheese could be made if part of 
the cream was taken off than when all was 
retained. 
Mr. Caswell ivas very much opposed to 
skimming at any time, and referred to his 
sales in England, where losses had been sus¬ 
tained from the cheese lacking meat. 
Quite a lengthy discussion was had, in 
which the advantages of cutting and cook¬ 
ing food for stock were very clearly pointed 
out and demonstrated from statements of 
experiments which had been made by the 
several speakers as a test of the matter. 
Soon after the conclusion of this discussion 
a recess was taken until half-past seven P. 
M.—[To be continued. 
ttsbanbm 
antr Department 
ix irn 
X. A. WILLARD, A. M., EDITOR, 
Of Little Falls, Hebkimek County, New Yobk. 
BEAUFORT, SOUTH CAROLINA, 
VERMONT DAIRYMEN’S CONVEN¬ 
TION. 
[Concluded from page 130 last No.J 
Hecoiul Uay’it ScxHion. 
The Convention assembled at ten o’clock 
A. M., when the President introduced Dr. 
Middleton Goldsmith of Rutland, who 
proceeded to deliver an address upon the 
subject of 11 The objects and methods of in¬ 
vestigation necessary to the full and profit¬ 
able development of the dairy interest of 
Vermont.” The address was very able and 
contained a fund of valuable suggestions. 
We should be glad to give it entire, but our 
space is too limited, and we can only briefly 
allude to some of the leading points. lie 
referred to the relation existing between sci¬ 
entific and practical agriculture, and pointed 
out the methods by which farmers should 
make investigations so as to he useful and 
turned to practical account. The questions 
to be investigated by a Dairymen's Associa¬ 
tion, ho said, relate to the cow, her selection 
for dairy uses; her food, its quantity, quali¬ 
ty, use; her management; the manufacture, 
preservation and sale of her products. In 
regard to the selection of milking stock, he 
thought the whole matter was separable 
into the following propositions: — First, a 
general one, having regard to the size of the 
animal. Second, and more especial, having 
regard to race or breed. 
These questions were treated at length, 
and the line of investigation marked out, by 
which farmers could arrive at conclusions 
that would be useful. 
The subject of food was then taken up, 
and he thought the real question was not so 
much the comparative nutritive value of the 
different kinds of cattle food, such as hay, 
meal, oil-cake, turnips, peas, beets, carrots, 
and the like, as their money value in milk 
or butter or cheese production. Not so 
much whether a ton of hay or a ton of beets 
will produce the most dairy products as 
w hetlier a dollars’ worth of Lay or a dollars’ 
worth of beets will yield the larger return. 
r l he question, lie said, cannot, la practice, 
he reduced to such simple terms; for food 
has other uses in the cow’s personal economy 
than mere cheese or butter production. She 
must be nourished; she must grow her sum¬ 
mer and winter clothing; she must use up 
CANADIAN DAIRYMEN: 
The Third Annual Mnetliiir of the Cana- 
clian Dairymen’s ANXoelmion. 
erh sm;m 
ITEMS FOR HERDSMEN. 
Inoculntlon for PJeuro-Pnrnmonin, — At a meet¬ 
ing at Crewe, says the Mark Lane Express, the 
deputation from the Cheshire Chamber of Agri¬ 
culture that has just visited London, handed in 
a report which commences in this way:— 1 “We 
are sorry to hare to say that the result of our In¬ 
quiry respecting the elticncy pt inoculation as a 
preventive of plcuro-pneutnonlaln cattle is not 
as satisfactory as we could wish. All the cow- 
keepers we saw In London spoke favorably of it, 
but tbo opinion in its favor wc found was evi¬ 
dently given more ns an expression ol' hope anil 
of feeling than of direct testimony from actual 
experience. They resorted to it on n first-attack 
of the disease, said they, but as a rule did not 
inoculate so long as their stocks were healthy. 
When uslced why they did not Inoculate all their 
cows as soon as they came into their possession, 
or when they wore quite free from the disease, 
as n safer precaution IT their theory was correct, 
they answered‘ There was always a risk of 
some cattle dying from the effects of inocula¬ 
tion, and they thought it best to let well enough 
alone.’ ” 
Colorado Reef Shipped Fifteen Hundred Allies. 
—The California papers report the arrival in Ran 
Francisco of the carcasses of one hundred and 
seventeen beeves, raised in Colorado Territory, 
slaughtered In Cheyenne, hung up In quarters 
in cars, the moat being frozen, and ihus trans¬ 
ported In good condition to market, where it 
sold at eight and ten cents per pound. If the 
beef on the plains can be slaughtered there and 
transported hither in good condition, by the aid 
of refrigerator cars, It will be a result worthy 
the efforts of the “Society for the Prevention of 
Cruelty to Animals" to accomplish. 
Cotton Herd for Cows.—I saw in the Rural, 
some time ago, an inquiry concerning the value 
of cotton seed ns a food for cows. We boll seed 
and mix corn meal with it, and it affords the 
best food for milch cows of anything wc use, 
increasing yield, in quality and quantity, of 
both milk and butter. Cotton seed is often fed 
in tbo raw state, but is not ns good as when 
cooked. Hogs that feed oil it during winter die 
in the spring, unless it bus been heated by ex¬ 
posure to the weather. I have never known it 
to injuro cows. They are turned in to glean 
the fields after the last sucking. It can he 
bought hero in the fall at twelve and a-half 
cents per bushel generally.—H., Fayette county , 
Tarn. 
benefit when the curds are tough. Some 
mills are badly constructed and cause the 
oil to leak out of the cheese after they go 
upon the shelf. He referred to his visit, the 
past season, to some of the fancy factories of 
New Y T ork, and the general practice there of 
malting up milk but once a day. 
Mr. FARurNGTON was much pleased with 
the remarks of Mr. B.vllentixk. lie thought 
there was more auiwal odor in the evening’s 
milk than in that of the morning, and hence 
the latLer did not need so much ventilation. 
If we have not the facilities for keeping milk 
sweet over night, it should be made up twice 
a day, but by all means let some time 
elapse before setting it for coagulation. He 
thought on the whole that the “ once a day” 
system was the best. 
The Proper Treatment ol Acidity in Cheese 
Making. 
Mr. Farrington of Norwich said that 
new milk, even when good, will not always 
make good cheese. It must have age. 
There is a great deal of sugar in milk which 
changed into acid, and if the change is car¬ 
ried too far in the process of making, the 
cheese will be injured. He knew of no rule 
for determining the acidity in milk. These 
things must be learned by experience. 
Mr. Losee explained the process of testing 
acidity in cheese making by the use of the 
hot iron. When the curd was in a proper 
condition, if touched by a hot iron, it drew 
out into numerous small fibers. Then it was 
Trouble With Cutile.—The inhabitants of this 
and adjoining towns are much troubled by their 
cattle losing their appetites and dwindling away 
to mere skeletons In spite of all that we can do. 
I have had two troubled.in this way—One n year 
ago and one now. I tried every tiling that I 
could think or hear of to improve the appetite, 
but did not succeed. She got so poor that she 
could not walk without reeling. My neighbors 
have several in the same way. The creatures 
appear to feel well, sweat at the nose, chew the 
cud, atld If Jet loose from the yard, will eaper 
and (day. I wish to inquire of the readers of the 
Rural the probable cause, or remedy. I have 
tried different powders, have given soot, eider 
and eggs, salt pork, salt mackerel, sour apples, 
boneset tea, (very strong,) and many other 
things, without perceiving any good.— Gilbert 
Skinner, South Manchester, Conn. 
EXTRACTS FROM LETTERS. 
Cedar Co. Mo., a correspondent says, con¬ 
tains an area of about four hundred and 
ninety-two square miles, with a present pop¬ 
ulation of some 9,000, surface is generally un¬ 
dulating, except iu the vicinity of the large 
Btreams, where the undulations occasionally 
assume the dignity and proportion of bluffs. 
The western part is principally prairie, 
diversified with groves of Umber; lias 
streams are also skirted with timber. The 
eastern part is nearly all timber land. It is 
watered by the Sac River, which traverses it 
from north to sontb, and furnishes abundant 
power for all kinds of machinery, while 
Bear Creek, Cedar and Home Creek, and a 
multitude of smaller streams make it proba¬ 
bly the best watered county in the State. 
The soil is generally red, mulatto and black 
loam, and Is admirably adapted to the pro¬ 
duction of tobacco, wheat, corn, oats, pota¬ 
toes, grass and ail other crops that arc com¬ 
mon to the temperate climates, while as a 
fruit country it is unsurpassed. Apples, 
pears, peaches, cherries, apricots, plums, 
grapes and all the smaller fruits thrive 
and produce luxuriantly. Improved lands 
can be purchased at from six to twenty dol¬ 
lars per acre; unimproved, at from two dol¬ 
lars and a half to to ten dollars. 
Illuck L»g In Cattle.— Can any of your cor¬ 
respondents. give me the cause of black leg in 
cattle? I give herewith a preventive of this 
disease and others which T took out of the Col¬ 
orado Tribune:—“Take equal parts of sulphur 
and saltpeter, pulverized, and mix with common 
salt, and feed to stock as often as once a week.” 
The alio ve is given ns the preventive; but what 
is the remody after the disease sets In ? We had 
four die last spring, with these particulars:—The 
animal, ai (1 rst sign of the disease, separates 
itself from tho herd, stands alone, droops its 
head and will not eat: it is lame all over, walks 
with difficulty, if at all, and soon swells up in 
one quarter. At the c-nd of forty-eight hours 
from the time the disease sets In the animal 
dies.—F. F. Farnum. 
f lowering of the temperature. lie referred 
them to a preparation of paper for butter 
tubs which he said couki be made air-light. 
At the conclusion of Dr. Goldsmith's 
address, Hon. Thomas G, Alvord of Syra- 
. cuse, N. Y.,who bad been invited to explain 
Ay* the methods of salt manufacture at Onon- 
daga as adapted to the uses of the dairy, 
H was ca Ued upon and gave a very interesting 
W 1 
& * 
mi 
if® 
