I;rirg fjusbanbri). 
X. A. WILLARD, A. M., EDITOR, 
Or I.ITTLK Fall*, Hkiikimee Colkit, N*w Yobk. 
OHIO DAIRYMEN. 
Sixth Aiinunl Meet inn of the Ohio Dairy¬ 
men's AN*ociittion. 
TnE various Dairymen's Conventions 
throughout the country seem to have been 
largely attended, and from the increasing 
interest manifested in regard to dairy farm¬ 
ing, it is quite evident a very considerable 
accession will be made during the present 
year to this branch of agriculture. We are 
indebted to Hon. Georoe Williams, of 
Oneida, for a brief account of the meeting 
of tbe Ohio State Dairymen’s Association, 
together with copies of the Cleveland daily 
papers, giving a detailed report of the pro¬ 
ceedings. 
The Convention, this year, was held at 
Wellington, Ohio, and appears to have been 
the largest and most successful gathering of 
the kind that has ever been held in the State. 
We have only space £br a brief synopsis of 
some of the lending features of the meeting. 
The Opening Addrew 
By the President, Anson Bartlett of 
Lake Co., was well received, and contained 
many useful suggestions. Mr. Bartlett is 
always interesting in his remarks on dairy 
matters, being thoroughly in earnest for im¬ 
provement in this branch of industry. At 
the commencement of his remarks he re¬ 
ferred to the immense changes in relation 
to the dairy interests of the United Stales 
which had taken place during the past ten 
years. He compared the exports of ten 
years ago with those of last year, showing a 
very large increase in that time. The im¬ 
provements in fixtures and the processes in 
manufacture have also been marked, result¬ 
ing in many respects in complete and radi¬ 
cal changes. A decisive improvement has 
been made in the quality of cheese, while 
its style had so changed, that what was in 
vogue ton years ago now goes a begging for 
a purchaser. Ten years ago the best Ohio 
cheese brought only eight or nine cents, while 
now it is worth niueteen to twenty ceuts per 
pound. 
Tiic price of the finer qualities of English 
cheese, he said, remains nearly the same as 
ten years ago, while that of American cheese 
has nearly doubled. The causes of this are: 
First—Improved methods of manufacturing. 
Second—A high degree of skill in manufac¬ 
ture. Third— 1 The more general di(fusion of 
knowledge among farmers themselves. He 
thought-great improvements were yet to be 
made, and earnestly recommended tbe em¬ 
ployment of skilled cheese makers at facto¬ 
ries, saying that it was better to employ 
such at high salaries than an unskilled one 
gratis. In conclusion, he referred to the ad¬ 
vantages to be derived from dairymen meet¬ 
ing in conventions and discussing topics re¬ 
lating to their business; each one thus con¬ 
tributing his mite to the common stock of 
information, that all may bo benefited. 
Floutinn Curds mill Tainted milk. 
In the afternoon there was a discussion on 
the subject of floating curds and tainted 
milk, which was participated in by Messrs. 
Hour, Budlono, Curtis and others. Mr. 
Hour attributed tbe cause of tainted milk 
salcly to filthiness. Observation and ex¬ 
perience had convinced him that the use of 
the tin pail, constant care and attention and 
scrupulous neatness will prevent milk from 
tainting. 
Mr. Buplono concurred in the views of 
Mr. Horr, and recommended the cooling of 
the milk before it was taken to the factory. 
Milk, when fully cooled, could be carried 
safely any distance. 
Mr. Curtis said milk reduced to a low 
temperature would never taint, and there¬ 
fore it should be kept cold until ready to 
make up. Mills in a decaying state will 
make a decaying cheese. As a means of 
preventing bad milk, he recommended the 
abandonment of wooden pails, the removal 
of all bad smelling matter from fields and 
milking yards, and not to carry home whey 
from the factory in the milk cans. He had 
known milk to decompose in half an hour 
in a factory can when the cover had been 
put on tight. In treating floating curds he 
would beat high and remove from the whey 
as soon as possible, and expose to the air 
after salting. By exposing the curd to the 
air the impure gases would pass off. 
Mr. Carter of Lake county had received 
milk at his factories but once a day. The 
night’s milk was cooled at the farmer’s house, 
the morning’s milk added to it and then de¬ 
livered. This plan had been successful in 
securing good milk. The President, Mr. 
Bartlett, and Mr. Barer of Michigan, had 
also had milk received in good order where 
patrons had cooled it and delivered but once 
a day. Mr. npRR of Lorain county, and Mr. 
King of Huron, favored the plan of deliver¬ 
ing milk at the factory twice a day. Mr. 
Bartlett said that when the night’s milk 
was cooled and the morning's milk added to 
it the whole was improved, and reference 
was made to factories in Indiana where milk 
was delivered only once a day and with-en- 
tire success. 
Mr. Johnson of Ashtabula county, said 
bis patrons delivered milk but once a day. 
The night's milk was cooled by inserting a 
tube six inches in diameter iu the can, filled 
with cold water. 
On taking the sense of the Convention it was 
voted that, milk in all cases should be cooled 
by the farmers as soon as drawn from the 
cow, and left at their option to deliver once 
or twice a day. 
Results from Skimmed amt Unskimmed 
Milk. 
President Bartlett gave the following 
results of his experimentsMilk that had 
been set in pans and skimmed, one hundred 
gallons made one hundred and five pounds 
of cheese; milk skimmed in vats, one hun¬ 
dred gallons made a hundred and fifteen 
pounds of cheese; milk not skimmed at all, 
one hundred gallons made one hundred and 
thirty-six pounds of cheese. 
The Aunuul Address. 
The annual address, by Hon. Geo. Wil¬ 
liams of New York, was a very suggestive 
and scholarly production. It was eminently 
practical, and we regret that our space will 
not admit of a full synopsis of the many 
valuable hints thrown out. Mr. Williams 
discusses the subject of breeding, and urges 
upon dairymen tbe importance of securing 
good milking stock, by raising it upon the 
farm, instead of looking to Canada or the 
prairies of the West for cows to fill up the 
dairies. He lli vors the Ayrshire and Alder¬ 
ney breeds, and after treating the subject at 
considerable length, he says:—“ When every 
requisite to complete success in your branch 
of industry is understood and carefully prac¬ 
ticed by all, we shall expect to see the Alder¬ 
ney and Creampot, now too usually thought 
more ornamental than useful, general favor¬ 
ites for cheese as well as butter making. 
They, like the Ayrsliires, are found to trans¬ 
mit their peculiar qualities to their descen¬ 
dants with wonderful certainty, and with 
careful breeding to the special point of quan¬ 
tity in milk, upon the best grasses of our 
country, they promise to become most 
useful.” 
In speaking of the care of cows, he urges 
upon dairymen the importance of good win¬ 
ter keep. They more than compensate for 
the extra feed required to keep them in even 
a high condition of flesh during the months 
of gestation, by the abundant flow of milk 
during the season of milk, besides being 
vastly better able to resist the approaches of 
disease. No stable, be says, should be un¬ 
provided with the amplest provision for 
ventilation, even at flu- partial expense of 
warmth, as no animal can maintain its 
vitality in warding off the epidemics to 
which they are subject, when kept under 
circumstances so calculated to undermine 
their health as the breathing of vitiated at¬ 
mospheres, coupled with scanty supplies of 
health-giving food. 
In regard to the question of over-produc¬ 
tion of dairy products, after reviewing the 
past season’s make uud its disposal, with 
other years, the conclusions he draws is:— 
“ That we shall find a sure market, for all the 
butter and cheese we are now making, if it 
he of a character to sharpen the appetite in¬ 
stead of disgusting it—-of a character to 
nourish and strengthen the body instead of 
poisoning it—of a character to give con¬ 
fidence to those who deal in it and those 
who consume it, instead of distrust. That 
foreign markets will increase their calls upon 
you, while Americans will imitate the Eng¬ 
lishmen in making your cheese a substitute 
for meat, instead of a relish or sort of expen¬ 
sive luxury to lie indulged in only upon rare 
occasions.” 
Discussing the question of lands, or sec¬ 
tions adapted to the dairy, he concludes that 
the soil and climate of the Western States 
are not such as are coupled with the best 
success in quality of cheese. The peculiar 
characteristics of these soils, the natural dry¬ 
ness of the climate, and the scanty supply of 
pure running water, must, he says, forever 
remain a barrier to the growth of those ten¬ 
der, delicious grasses and abundant secretion 
of milk indispensable to delicacy of flavor 
and remunerative yield. The same conclu¬ 
sion is drawn, also, in regard to the Southern 
States. These in the future, as in the past, 
must be devoted to the raising of the im¬ 
portant staples—cotton, sugar, rice, &c. The 
West, lie thinks, must continue to be the 
great producing section of bread and meat 
tor the nation; hence the comparatively 
limited area of dairy lands gives reason to 
hope that the dairy must continue to he a 
prosperous business in the future. 
Second Day’s Proceedings. 
On the second day of the Convention 
there was a long discussion on Sabbath 
cheese making, and upon putting, the ques¬ 
tion to the Convention it appeared that a 
majority of five was in favor of it. Subse¬ 
quently, Mr. Chamberlin read the follow¬ 
ing resolution, which was carried: 
Resolved, That this Association recognizes, as 
far as it is practicable, the propriety of dairy¬ 
men keeping the Sabbath's milk over and taking 
it to the factory on Monday morning, and thus 
securing the benefits of the Sabbath to them¬ 
selves, their Superintendents, and the operatives 
of the factories. 
The following officers were elected for the en¬ 
suing year: President Asa Babtlktt of Lake 
county. Yico-Preuldenter-A. W. Carter of lake 
county, H. M. Viet ts of Lorain. A. Burrows of 
Chatauqua county, N. V., S. Wilbur of Erie, J. 
Uudlongef Geauga, C. B. Chamberlin of Medina, 
L. D. liuclger of Ashtabula, O. Burrows of Port¬ 
age, L. D. King of Huron, Mr. Hubbell of Cuya¬ 
hoga, M. l». Call of Summit. Secretary and 
Treasurer—A. C. Houghton of Lorain. 
Several papers were read, one on the in¬ 
fluence of weeds as affecting the quality of 
milk; one on the causes and prevention of 
abortion in cows, and one on rennet. 
The next annual meeting of the Associa¬ 
tion is to be at Wellington, Ohio, on the 
fourth Wednesday of January, 1871. 
(Tiic jStonre-lltrb. 
<l > 0 w __ 
CHESHIRES vs. CHESTER WHITES. 
Noticing an article In the Rural of Jan¬ 
uary 22d, signed F. G., on the subject of 
swine, I perused it with much interest. 
Having had considerable experience in liog 
breeding for the past twenty years, and ns 
my views greatly differ with F. G.’s, perhaps 
it will not be out of place to state the same. 
My attention has been turned for the last 
eight or ten years more especially to the 
breeding of Chesters and Cliesliires. In 1800 
I purchased a pair of thorough-bred Chester 
White pigs, and have been engaged in breed¬ 
ing them more or less since. About 1863 
my attention was called to tbe Cheshire's. 
In 1805 I bought a pair, and have also been 
breeding them. My experience, from actual 
tests, differs somewhat from F. G.’s. I find 
the Cheshire in no way inferior to the Ches¬ 
ter White, and in some respects superior. 1 
fail to see that ihe Chester White will keep 
fat on less feed than the Cheshire, as I have 
both that have the same feed and care. 
Either will want something more than saw¬ 
dust, or even clover, to make fat pork. As 
far as the size is concerned, I consider the 
Cheshire second to none, unless it be the 
Yorkshire, and I think this universally ad¬ 
mitted. 
The Chester White is a hog that has a 
coarse bone, a shortish body, a great-abun¬ 
dance of long, coarse hair, (which is proof 
of a thick r.Wl,) and a very heavy lop ear, 
which I eoiaMcr a great objection; while 
the Chfcsbirf*; *,\as a fine, firm bone, great 
length and depth of body, thin, fine hair 
and rind, small, upright ears, and, when 
fattened, will stand up square on its feet, 
when the Chester Whites, for want of ft fine, 
firm hone and strong cord, would break 
down, and are often unable to stand or come 
to their feed. 
I killed two hogs last fall of the same age, 
both having the same care, the Cheshire 
weighing, when dressed, six hundred and 
ninety-eight pounds, and the Chester White 
weighing only five, hundred and seventy-six 
pounds. 1 find about that, proportionate 
difference from pigs to hogs one and one- 
half to two years old. 1 have learned that 
it is not difficult to make pigs of from seven 
to nine months old weigh, when dressed, 
from two hundred and seventy-five to four 
hundred pounds. 
One of my neighbors killed a pig of the 
Cheshire breed last fall that weighed, when 
dressed, at seven months old, two hundred 
and seventy-four pounds. It had eaten only 
three hundred pounds of corn meal, and 
what whey it wanted, the latter of which is 
very poor feed—so admitted. 
I see no marked difference in regard to 
docility. They arc both very quiet. The 
Cheshire is much preferred by dairymen in 
this section, who feed little else but whey 
through the summer and fatten in the fall— 
so much so that half-breed pigs ut four weeks 
old sell as readily at five dollars as the same 
grade Chester White do at four dollars. 
Thorougli-bred Cheshires sell for breeding 
purposes, at eight weeks old, at thirty dol¬ 
lars per pair, as quick as the Chester Whites 
do at twenty dollars. Perhaps a little more 
experience from actual tests will change 
F. G.’s views more in favor of the Cheshires, 
as lie says they have just been introduced in 
that section, Rural Reader. 
-- 
HOW TO TAME A HOG. 
E. Sleight, Adrian, Mich., gives us his 
practice: — “I have no ax to grind, nor 
any patent right, but this is my experience: 
In the year 1843 or ’44,1 had seven or eight 
old hogs running in a pasture lot adjoining 
the yard, by the house. I fed them their 
milk iu the lot, as it was equally as handy as 
it would be to feed them in the pen. They 
were growing nicely, and realizieg the im¬ 
portance of their rooters, they began to use 
them pretty freely, which 1 did not like. I 
tried to get them in the pen, but they mis¬ 
trusted mischief and would not go. As I 
was alone, I had to devise some plan to con¬ 
quer them. As I had plenty of cider, and 
knowing they were fond of the thing, I com¬ 
menced giving them it to drink. They got to 
feeding good, so that I got over into the lot 
and put rings in their noses without a whine.” 
be McttllrtMiari*. 
NOTES AND QUERIES. 
Sliver Poland Fowls. 
F. W. K. asks us to give the markings of 
the true Silver Poland and of the Silver 
Spangled Poland fowls. We reply:—The 
ground color of the plumage of the Silver 
Spangled Poland should be a silver white, 
with well-defined horse-shoe shaped black 
spangles. In the cock, the hackle feathers 
are white, edged and tipped with black; in 
the hen each hackle feather has a spangle on 
the end; tail feathers clear white with span¬ 
gle on the end; the spangles on the wing 
coverts arc large and regular in both sexes, 
so as to form two well-defined bars across 
each wing. The proper spangle on the 
breast is all-important. The crest should be 
full and regular; feathers black at the base 
and tip, with white between. A few white 
feathers frequently appear after the second 
moult in the very best liens. Ear-lobes 
small and white; wattles none, being usually 
replaced by a black or spangled beard. The 
weight of the cock is from six to seven and 
a-lialf pounds, while that of the hens is from 
four to five and a-lialf pounds. Besides the 
moon-shaped spangles, many of the birds arc 
shown with laced feathers, i. e., with an 
edging of black on the outline of the feathers, 
hut thicker at the end. This marking, when 
perfect, is of exquisite beauty. Dr. Bement 
says they certainly rank among the very 
choicest and most beautiful of fowls, whether 
considered for their beauty or rarity. 
The newly-hatched chickens are very 
pretty, creamy-white,interspersed with slaty- 
dun on the back, head and neck, marked 
with longitudinal stripes down the back, 
with black eyes, light lead-colored legs, and 
a swelling of down on the crown of the 
head, indicative of the future top-knot, which 
is exactly the color of a powdered wig. At 
a very early age they acquire their peculiar 
distinctive features, and are then the most 
elegant little miniature fowls it is possible to 
imagine. The distinction of sex is not very 
manifest till (hey are nearly full grown, the 
first observable indication being in tbe tail— 
that of the pullet is carried uprightly, as it 
should be, while the cockerel’s remains de¬ 
pressed.— L. 
WeltcUt of Fowls, Etc. 
A. W. P., Chester, 8. C., writes:— “ I have 
one dark Brahma cock, hatched July 10, 
1869, which weighed Jan. 9, eight and a 
quarter pounds; another of the same age 
weighs six pounds. I had two Creve-coeurs 
and two Houdans hatched at. same date; at 
seven weeks old the dark Brahma and Creve- 
cmiir cocks each weighed precisely two 
pouuds; the Houdan cock thirty ounces. 
I lost the Creve-coeurs from sore head. Are 
the)’ subject to it ? The largest Houdan cock 
now weighs only six and a quarter pounds, 
while the dark Brahma weighs eight and a 
quarter pounds. The Houdan and Creve- 
coeurs crowed when six weeks old, and as¬ 
tonished every one who heard them. The 
smaller dark Brahma crowed when three 
months old, while the larger one commenced 
two weeks ago. Is it usual for dark Brahma 
and Houdan cocks to differ so much iu size ?" 
Tnis is the first complaint we have heard 
that Creve-coeurs were subject to die from 
sore heads. We had supposed this breed of 
“Frenchified" fowls would thrive, if any¬ 
where, under the genial influences of a South¬ 
ern sun and climate. 
It is nothing unusual to see the difference 
iu weight of fowls, of the same brood, as here 
noted by our correspondent. The smaller, 
or deformed fowls, in any and every brood 
should be removed and fattened for the table, 
t, c., if a good, strong, healthy flock is to be 
perpetuated.— L. 
The Best Feed for Poultry. 
M., of Concord, N. H., believes in feeding 
fowls three times a day. In the morning, 
Indian meal mixed w’ith boiled potatoes 
and well seasoned with Cayenne paper— 
the meal, in winter, to be mixed with boil¬ 
ing water; at noon, scraps and a little buck¬ 
wheat, or barley; at night, a liberal supply 
of wheat screenings or oats, and once in a 
while a little corn—but only a little, as it 
tends to produce fat instead of eggs. Fowls 
should also have cabbage, rowen hay cut up 
fine, and powdered oyster shells. For va¬ 
riety, the above grains may be changed for 
rye, sunflower seed, and the cabbage for 
onions chopped fine. It is a good plan to 
keep a piece of iron in the watering dish. 
Ho adds:—“I have found it a good plan, 
alter a snow storm, to dig away the snow 
for a considerable space on the South side 
of a hen-house and then let the fowls out; 
it will be fonnd, when this is done, that the 
hens will lay better than before.” 
Silver Gray Dorking*. 
I thought I knew something of Dork¬ 
ings, of their form and plumage; but the 
cut of Silver Gray Dorkings in the Rural, 
February 19th, satisfies me that either I or 
somebody else is wrong. Had it been bead¬ 
ed the “ Farmers’ Breed,” I should have at 
once recognized it, but in over twenty years 
of breeding Dorkings, of pure white, light 
gray and dark plumage, I have never yet 
witnessed the production of any such birds 
from pure blood as the hens in this cut, and 
I have had birds direct from the Royal Yard 
in England; from the stock of Eben Wight 
of Dorchester, Mass., in earlier days; from 
the late Francis Rotch; from Lewis F. 
Allen; from James Dougal of Canada, 
and several other noted breeders aud ad¬ 
mirers of Dorkings. 
That the portraits are of fine birds I con¬ 
cede, and also concede the good character of 
the representation; hut that they represent 
pure Dorkings of any color I deny. No 
such form, no such plumage, can be had, 
nor possibly produced by any crossing or 
off-shoot of pure Dorking. That an “ off¬ 
shoot’’.may have come from a white Dork¬ 
ing hen, like unto this representation, and 
been perpetuated possibly two years, may 
be; but I would stake a Bungtown copper 
that the white Dorking hen from which 
came the egg giving this strange “ off-shoot” 
was at some time, within sixty days pre¬ 
vious to the laving of said egg, decidedly 
mixed up somehow with a male bird, either 
Brahma or Shanghai. 
I should like to have L. give pedigree of 
these birds, and then I should be unwilling 
to breed from them if I wanted to keep my 
Dorking stock pure.—A. Thorn*. 
If A. TnoRN will take the trouble to read 
L.’s article on “ Silver Gray Dorkings," ue 
will observe that L. sayB:—“ Our engraving 
of the Silver Gray Dorkings, herewith pre¬ 
sented, shows strongly In tho markings of 
the pullets, nearly one-third strain of Brahma 
blood.” The distinguishing markings of the 
pure Silver Gray Dorking fowls are also 
given. L. has never for a moment conceived 
the idea that the pullets illustrated were pure 
Silver Gray Dorkings; but, on the contrary, 
contended, and still contends, that they have 
the look and appearance of the Emeu 
Shanghai fowl, or some other Asiatic breed. 
Any one at all conversant with Dorkings 
will not, for a moment, try to convince tho 
amateur they are pure. Having no know¬ 
ledge of the pedigree of these fowls, we can¬ 
not give it, but hope Mr. Cameron will do 
so for the benefit of A. Thorn and other 
Rural readers.— L. 
Dominique Fowl*. 
If your Canada correspondent wants a 
very hardy fowl, and one that will return 
the largest amount of eggs and dressed 
poultry for the food consumed, he had better 
try the Dominique. It is true the Brahmas 
and Cochins ure having a run, but it is 
nothing but Shanghai over again, under 
other names. 
The French fowls have not proved hardy 
here, and we do not believe ibat they, or the 
larger breeds first named, can ever prove as 
profitable as the medium-sized Dominiques. 
I have kept the latter for a good many yearn, 
after trying nearly all the other kinds, aud 
have discarded all others for them. Mine 
have not frozen their combs a particle, al¬ 
though roosting in an open building. By 
far the best cross I have ever seen with the 
Brahmas was with the Dominique.—A. C., 
Middlcbury, Vt. 
A Plea for the Dominiques .—I have tried, 
during the last few years, a great variety of 
poultry,—and have tried keeping the breeds 
perfectly pure, and also crossing the best 
varieties together, but have decided to go 
back to tbe Dominiques as the most profita¬ 
ble of any one kind of fowls to keep. By 
thorough trial, 1 find them to cover all the 
points, viz:—good layers, good sitters, good 
mothers, and easily raised; better than any 
others—and to excell every variety, in all 
points but one—that is laying. There may be 
some better layers, but then they are not 
found equal to the Dominiques in the other 
points.—A New Subscriber, New York 
City, 1870. 
PacklaK Eeiih Iu Sawdust. 
Daniel Bennett writes us that he uses 
sawdust altogether in packing for shipment. 
He takes a strongbox, lines it with the moss 
or shavings which conic about cabinet ware, 
then dry sawdust. Each egg is wrapped 
with two thicknesses of ootton wadding, 
then with paper, and then put, with the lit¬ 
tle end down, in the sawdust, care being 
taken not to pack too close together. Fill 
between the eggs with a thick layer of saw¬ 
dust, then add another layer of eggs, and so 
on. Fill the box full of sawdust, nail tho 
lid on, and the eggs may go to California 
without breaking; and if good, two-thirds 
of them will hatch. 
Tobacco la Nest*. 
Daniel Bennett recommends that nests 
for sitting hens have lime or ashes in the 
bottom, be lined with new straw, and when 
the hens commence sitting put in a good 
sprinkling of coarse tobacco to prevent ver¬ 
min. He says it should also be put in their 
coops occasionally. 
---—- 
Blind Black Spanish.—How shall I prevent the 
white of the Blasfi Spanish fowls growing over 
the eves. Mv male bird is nearly blind. I have 
to pull open Its eyes in the morning before it 
can eat, and I am afraid that he will go blind.— 
r’ . ..... rr. in, A 
