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lairti ©ttsbaniJrg. 
? X. A. TVIUAUD, A, M., EDITOR, 
On Limit Fii.ui, UkKKiMitr. Cocktv, N'kw York. 
CHEESE FACTORY MANAGEMENT. 
Duties ol‘ Director* anil Owners of Fac¬ 
tories Hukinit Cheese at Intervals ol 
Two or More Days. 
We have a hater from George II. Eddy, 
Gansovoort, N. Y., in which, among other 
things, the following inquiries are made: 
“ What are, or should he the duties of direc¬ 
tors in cheese factoriesownod and carried on by 
a single individual V’ 
“ What is the limit of their power as to the 
manufacture of the cheeseV” 
“ Will It not answer, and is it not successfully 
practised in small factories, to make up the milk 
late in ttie full once in two days 
1. Generally where factories tire owned 
and carried on by a single individual, wJto.se 
business is simply to manufacture the cheese 
at a stated price, without any further In¬ 
terest in the product, some special agree¬ 
ment. is made or understood between the 
manufacturer and patrons defining the du¬ 
ties of each. If the patrons appoint directors 
for the purpose of securing a uniform quality 
of milk to be delivered, and for the sale of 
cheese, <fcc., the general management of these 
matters will be out of the manufacturer’s 
control. The manufacturer should insist 
upon having all milk delivered at the factory 
in good condition, and at. seasonable hours, 
and he should have the power to reject the 
milk of any patron, should such milk at any 
time appear to be faulty in condition or 
quality. lie is expected to make good 
cheese, and lienee lie should have the power 
of dictating such rules as to the delivery 
of milk as will best secure a good product, 
Jt will be the duly of the manufacturer to 
closely scrutinize all milk that may be sent 
to the factory, showing no partiality to any 
one patron, but treating all alike as to tile 
standard of milk to be delivered; and should 
the milk from any particular patron, be of 
such a character as to lead to the suspicion 
that it had been skimmed or watered, infor¬ 
mation should at once be given to the direc¬ 
tors, and it will be their duty to look into 
the matter and determine as to the delivery 
or exclusion of such person’s milk at the 
factory in the future. 
It is evidently within the province of the 
directors to regulate or determine sis to the 
style of cheese to be made and to have com¬ 
plete control as regards sales. It may lie 
very desirable, it is true, to have sales of 
cheese made at, frequent, intervals through¬ 
out the season, as the reduction of stocks 
relieves the manufacturer from the earn of 
the cheese sold; still, as the market value 
of cheese varies from time to time, the pa¬ 
trons, through their directors, must be the 
best judges as to the proper time to sell and 
ship their product. 
As to the manufacture of cheese and the 
management of the factory, the directors 
cannot reasonably expect to have any con¬ 
trol. The manufacturer should manage his 
own affairs, and not be compelled to be con¬ 
stantly changing from one thing to another 
at the whim of parties who have advice to 
give. A manufacturer-who has no well-de¬ 
fined system of ids own, but is constantly 
making changes at the dictation of others, 
will not be likely to bo successful. He 
should be so well grounded in Ids art as to 
see clearly the reason for changing, and not 
accept things claimed as improvements with¬ 
out satisfactory evidence that they are such. 
It is natural, of course, that patrons should 
feci a desire to have their milk made up into 
a superior and high priced product, and 
every effort should be made by the manu¬ 
facturer to reach this point. And where a 
factory is owned and carried on by a single 
individual, it cannot prove it very profitable 
investment, unless a fair article is made and 
patrons be made to fee) satisfied. But pat¬ 
rons should not be too ready to condemn a 
manufacturer who is trying to do his best.; 
nor should they throw obstacles in his way, 
nor pester him by dictatorial suggestions. 
They should, on the other hand, do all in 
their power to assist the cheese maker, by 
scrupulous cleanliness in milking, and the 
delivery of milk in perfect condition at the 
factory; for in a great many cases where 
cheese is faulty, the patrons are to blame, 
rather than the manufacturer. When the 
cheese maker is plainly to blame, and is pro¬ 
ducing an inferior product from good milk, 
they have a right to insist upon some change, 
either of cneese maker or in manufacture, 
that shall insure a better result; since it 
cannot be reasonably expected that farmers 
will rest easy to see their substance wasted 
by an incompetent or negligent cheese maker. 
It is always well, therefore, when factories 
are owned and run by a sioele individual, lo 
have the rights and duties of all parlies con¬ 
cerned plainly defined. When factories are 
owned and run by patrons on the principle 
of joint stock companies, they, of course, 
have more power than in the other case to 
which our correspondent refers. 
11. It is quite common for factories late 
in the fall to receive milk once in two days, 
or even at longer intervals. In such cases 
the milk is set for cream by the patrons, the 
cream employed for butter making, and the 
skimmed milk delivered at the factory. 
Whenever this is practiced, an arrangement 
is made so that all the patrons arc treated 
alike. Each patron is required to deliver 
milk regularly at stated intervals, and not to 
keep back any portion of it to be further 
skimmed and then delivered at the next in¬ 
terval. Usually on the day' of delivery, the 
morning’s milk of that day is taken to the 
factory without skimming. Where this is 
done late in the fall, when milk is rich in 
cream and the delivc-iy is once in two days, 
a good quality of cheese can he made. 
In some instances, quite late in ihe fall or 
at the commencement of winter, we have 
known milk delivered at intervals of five or 
six days. Of course, under excessive ski tu¬ 
rnings, the milk must be of inferior quality 
and the cheese in consequence “ poor in 
meat.” Late in fall, when cows arc giving 
but a small quantity of milk, it is not only a 
severe tax upon the patron, but upon the 
manufacturer, to be obliged to have every 
mess of milk delivered at the factory to be 
made up daily as itt summer. The usual 
course, therefore, among the old factories, is 
to deliver at intervals, which allows patrons 
an opportunity to make butter for family 
use, and at the same time to dispose of their 
skimmed milk to the best advantage. In 
some sections, however, when milk in the 
fall begins to decrease, the factory closes its 
operations, and each patron disposes of his 
milk at the farm as best suits bis convenience. 
-*.++- 
THE DAIRY IN MICHIGAN. 
On Saturday, March 10th, the dairymen 
of this county, organized the “ Lenawee 
County Dairy meats’ Association.” There 
was a large attendance, which shows the in¬ 
terest the people are taking ill cheese mak¬ 
ing. Rufus Baker of Fairfield was made 
President for the ensuing year, with a suf¬ 
ficient number of other officers. Many topics 
relative to cheese making were presented to 
the Convention by an appointed committee, 
and were freely discussed. As they may bo 
of interest to your readers, I will state a part 
of them, together with some remarks made 
on the same. 
Care and Mnnnireinctit of Cows. 
Mr. Stock well of Dover said cows should 
be treated kindly tit all times, driven slowly 
to and from pasture, plenty of room given in 
passing through gates and over bars. Milk¬ 
ers should nut be noisy, nor boisterous in the 
milk yard, and but very little, if any, talking 
should be allowed while milking. Mr. 
Morey of Cambridge thought s owe cows 
might be injured by strong-handed milkers 
forcing the milk through the udders too 
fust. He would say, milk cows moderately 
quick, never slow. 
Tin pails were better than wood, and, in 
the end, cheaper. 
Rest Manner of Cmtliiltf Milk. 
It was the sense of the Convention that It 
could be easiest cooled with tin: common tin 
tube cooler, which is about six or seven 
inches in diameter and nearly as long its the 
can. This should be filled with cold water, 
set in the can, and the milk passed through 
the strainer into the can. No ice should be 
used in cooling. Morning’s milk should be 
cooled as well as night’s. 
Slum I it Milk be Taken io ilie Factory Once 
or Twice a Day ? 
The President thought, once a day prefer¬ 
able, as it was but half the labor for the 
dairyman and just as well for the cheese 
maker. 
Care of Cans. 
These should receive a pail of water tvs 
soon as emptied. After being taken home 
should be washed iu warm water, then 
scalded, wiped dry, and turned on the side. 
Savina o! Rennets. 
Mr. Scott of Madison thought the best 
manner of saving them was to keep the ealf 
until four days old, and kill four or five 
I to urs after sucking. Take the rennet, turn 
inside out, shake, rub well with fine salt, 
turn back, stretch on a crotched stick, and 
bang in a dry, cool place. 
Kind ol Salt. 
Onondaga, being much cheaper than Ash- 
Ion, was thought, preferable; but a little 
more in bulk should be used. 
Slidnl<t ilic Whey he led nt ihe Factory? 
Mr. Situ.mway of Fairfield said be bad 
rather have one-half the whey, if fed at the 
factory, t han the whole, and be to the trouble 
and expense of hauling home. Thought it 
could be fed sweeter at the factory, and 
hence was much better. 
Mr. Scott said, if yen feed sweet whey, 
you may look pretty soon for a lot of dead 
hogs. So said Mr. Stockwell and one or 
two others. The President was then called 
upon to give his experience. Said he always 
fed liis whey sweet, and had never lost any 
hogs from eating sweet whey, lie generally 
kept about, two hundred in his yard at a time. 
Mr. Horton said he kept a few hogs about 
eight rods from the factory, and lie was sure 
these gained in flesh faster than those in the 
hog-yard, farther away. The few drank the 
newer and sweeter whey. 
should Cheese be Manufactured on Sunday? 
This topic seemed to be (he one of all, and 
elicited many remarks pro. aud con. Your 
correspondent offered a resolution to the 
effect that the manufacture of cheese on 
Sunday was unnecessary; could and should 
be abolished. One proposed that we resolve 
not to milk our cows on Sunday ! Another, 
that we eat nothing ourselves on Sunday! 
These were representative men, and it was 
easily discernablc what shape matters would 
assume. The writer remarked, that as law- 
abiding citizens tbe running of factories on 
Sunday should be discouraged. Thought 
Saturday night’s milk could be delivered 
early, thus the curd could be got into press 
by eleven o’clock P. M, The cheese maker 
and factory hands could then use the Sab¬ 
bath as a day' of rest. 
Mr. Moore of Madison, said he knew it 
was legally and morally wrong to run the 
factories on Sunday. Hut what shall we do? 
We think it no more labor to take it to the 
factory, than to take care of it at home. 
Mr. Mitchell of Madison, said be kept 
about twenty cows, and had never taken any 
milk to the factory on Sunday, and did not 
consider it much, if any, more labor to strain 
his milk into puns, on Sunday morning, than 
it would lie to strain the same into cans. 
This milk would furnish the family with but¬ 
ter for the week, and thought it preferable to 
do this way, rather than buy bis butter. By 
this manner of doing, he could also, keep a 
few pigs. 
‘ The “ vexed question” was disposed of, by 
laying the resolution on the table. 
In concluding this brief sketch of the pro¬ 
ceedings of this Convention, I will add, that 
the time Is sure to come when cheese fac¬ 
tories will he closed on Sunday—that Sunday 
cheese making has an immoral effect upon 
I he community,—that, the factory is often a 
resort for idlers on that day. But, in this 
connection I am happy to state that Mr. 
Baker, though largely engaged in cheese 
making, has been heard to say that he would 
be glad if his patrons would be satisfied with 
keeping their milk at home on Sunday. It 
can be done. Let the cheese maker but 
issue the edict, and it mV be done. Now, 
who among these representatives will lead 
off in this great reform. N. J. Strong. 
Fafrfleld, Lenawee Co., Mich., 1870. 
THE PRIZE GRAY DORKINGS. 
Ftrst thanking your artist for the hand¬ 
some representation of a trio of my prize 
Gray Dorkings, I ask you to give space for 
my reply to Mr. A. Thorn. 1 selected per¬ 
sonally the parent birds at tbe Annual Ex¬ 
hibition of the Royal Agricultural Society of 
Ireland, held at Dublin in May, 1808. They 
were prize birds, and were last spring 
awarded tbe first prize (silver medal) for 
Gray Dorkings at the New York Poultry 
Society’s first exhibition. In the autumn 
their progeny took first, third and fourth pre¬ 
miums in the same class. This, you will 
say, was pretty good for birds that Mr. 
Thorn says are not Dorkings; or perhaps 
lie will say that the judges of the Royal 
Irish and New York Societies don’t know a 
Dorking when they see one. I claim them 
to bo pure Gray Dorkings of the most im¬ 
proved breed. I always supposed that 
Dorkings, whether white, silver gray or 
colored, were of the Asiatic species, and 
never knew them to he otherwise classed by 
experts ; and, judging by “ L.’s” note to Mr. 
Thorn’s article, I would suggest that neither 
lie nor Mr. Thorn seem to know what a 
pure colored Dorking fowl is, which would 
not surprise me, as, until within the past 
three years, I have never seen one in this 
country. 
However, as a test, I propose that Mi*. 
Tiiorn exhibit any Gray Dorkings now 
owned by himself or any of the breeders 
named in his letter, against a trio of my 
yearling birds for the sum of fifty dollars or 
one hundred dollars, the winner to give the 
money to the New York Poultry Society for 
a Gray Dorking prize at the next exhibition, 
the judges to be selected by the Executive 
Committee of the New York Poultry So¬ 
ciety, and the test to be made within thirty 
days. 
T have purchased Short-Horns, Devons 
and Alderney cat tle, also improved Windsor 
and Berkshire pigs from the Queen’s herds 
at Windsor, all of which I imported lo this 
country; and during a residence of many 
weeks in the neighborhood, llnd facilities for 
examining the farm offices from the dairy to 
the piggeries; but. I never saw poultry of 
any kind, and I supposed—for certain good 
reasons—that no poultry was kept in Wind¬ 
sor Park or grounds. May I therefore, ask 
Mr. Thorn what evidence he has of having 
bought Dorkings at or from, the royal yard 
in England ? 
I write this at your published request, and 
at the same time desire to make known to 
your numerous readers that at present I liave 
neither birds nor eggs for sale. I have been 
really surprised at the numerous applica¬ 
tions called forth by your notice of my birds. 
I have had letters from nearly every State 
and Territory in the Union, including Utah 
and Colorado, and can now realize the bene¬ 
fit of an editorial notice in the Rural New- 
Yorker. R. W. Cameron. 
New York, March 25,1870. 
-»-*-*- 
THE POLAND DUCK. 
I have a breed of ducks that are called 
the Poland duck. It is not quite as large as 
the Rouen. I think there is no nicer duck 
for the table than the Poland ; and for eggs 
they beat all other varieties. My duck com¬ 
menced laying in February (1809) and laid 
fifty-three eggs in as many days; then she 
missed a week, and commenced again and 
continued laying for five weeks, when she 
showed signs of wanting to sit, and hatched 
out a flue brood. 
_ 
\ 
l ilim 
JM, 
jtm 
msr 
M 
y -.A 
mm 
"8 ^ 
One of my neighbors set n ben on these 
eggs early last spring, and in the latter part 
of November the young ducks commenced 
to lay, and are laying up to the present 
writing. This breed of ducks are easily 
reared, and require no water to swim in, 
being rather a land duck, only requiring 
plenty of water to drink. w. g. r. 
Burlington* Iioone Co., Ky„ 1870. 
--■—- 
POULTRY NOTES. 
Points ol Poultry. 
A subscriber of Erie, Pa., asks us to give, 
in the Rural, the appropriate terms for the 
different points of poultry, so that they may 
be understood. To more fully illustrate the 
answer to the query, we give herewith an 
engraving of a cock with the points marked. 
A, Neck-hackle; B, Saddle-hackle; C,Tail; 
D, Breast; E, Upper Wing Coverts; F, 
Lower Wing Coverts; G, Primary Quills; 
H, Thighs; I, Legs; K, Comb; L, Wattles; 
M, Ear Lobe. 
Duck* - Esg-prodtirina Food, &c. 
Allow me to say to “ Rural Reader,” a 
change of food is necessary lo make your 
ducks continuous layers. We feed cooked 
corn and barley meal mixed, twice a day 
with oats and corn on alternate days. We 
have for a change fed buckwheat, but find 
this food too hearty and fat producing. Oat¬ 
meal, mixed with scalding hot water, fed to 
them three or four times a week will prove 
beneficial. 
Let the nest of the sitting duck be placed 
in some remote and quiet place; her food 
should be placed near her and doled out 
sparingly, and well moistened. A mash of 
bran and potatoes is about as good as can be 
given. 
As soon as the .ducklings are hatched the 
mother-duck should be placed under a coop 
and not allowed to roam until the young 
ones are at least a week or ten days old, and 
become strong. Set, near the coop, dishes of 
water so the young can dabble in it when¬ 
ever they please during the day. Feed them 
bread crumbled in milk for a few days, or 
any warm wholesome food, such ns barley 
meal and potatoes made into a warm paste. 
When they become strong, feed them cab¬ 
bage leaves chopped with a mash of bran 
and potatoes, and as they get age give them 
oats and cracked corn occasionally. Wheat 
screenings, boiled, prove a good feed. If the 
ducklings are needed for the table, the less 
access they have to the pond of water, the 
better. In wet weather it is best to clip the 
tails of the ducklings, or they will otherwise 
be apt to draggle and weaken tbe bird. 
The simplest way to fatten ducks is to 
place within their reach the most substan¬ 
tial food they will cat. They will require 
no cramming, as does tbe turkey or other 
poultry; they will cram themselves to the 
verge of suffocation if allowed to have the 
food; they should liavo placed within their 
reach plenty of clean water and have a good 
runway for exercise. Bruised oats and pea- 
meal is the standard food used for fattening 
ducks by English breeders, but. we appre¬ 
hend corn meal and mashed potatoes, with 
a little pulverized charcoal and black pep¬ 
per, mixed with the food, will answer tbe 
1 purpose equally as well and give a greater 
solidity' and sweetness to the flesh of the 
bird. 
Scurvy on Hen’s Letts. 
To A. McR.—If allowed to run its course 
the scurvy will prove detrimental to your 
flock. Give your liens green food and good, 
dry’, clean quarters. Rub the legs occasion¬ 
ally with sweet oil or lard. 
Hens Fating their Eggs. 
The best preventive of liens from eating 
their eggs is to keep them well supplied, in 
some form, with lime, gravel atul fresh meat. 
Chalk, pulverized, given with soft food, is 
also good. When the habit, becomes so 
strongly formed that tin's will not prove a 
cure, the sooner the fowl is sent to the table 
the better lor tbe rest of tbe flock.— L. 
American Wild Goose. 
E. B. IIines writes us there has been a 
great amount of discussion as to the color of 
this fowl and asks us to decide. On page 
503 last volume of Rural, (August 7.) Our 
correspondent will find a fine engraving of 
and many facts of interest concerning the 
y Wild Goose. The head, two-thirds 
of the neck, the larger quills, the rump 
Sir and tail, are jet black ; the back and 
uy wings arc brown, ihe edges of the 
^ wings being a lightish brown; the 
under plumage and base of the neck 
y gw A arc brownish gray; tbe eyes are cn- 
\ circled with white feathers, while a 
kidney-shaped cravat of feathers forms 
UV$ a conspicuous mark on the throat; 
D , * ie u PP er under tail coverts are 
Y./ P ure white; bill and feet black. 
.£ Packing Eggs. 
n. C. Buchanan writes that be 
considers David Bennet’s mode of 
’ packing eggs very well, except that lie 
■ • - spoils the whole operation by nailing 
~ on the lid of the box. The sudden 
pU - jar after the eggs are. packed, will, in 
his opinion, do more injury to them 
than five hundred miles’ ride on the 
cars. He makes tops for his boxes by nailing 
nstrip across the lid to prevent it from spik¬ 
ing, and puls it on with screws. Ho also 
screws on a small handle to the top, so that 
express men will use it instead of picking up 
and pitching the box about as be lias seen 
them do. 
Discussions on Poultry. 
Storks Barrows furnishes us the follow¬ 
ing notes of a discussion by the members of 
the Trenton Union Agricultural Society: 
Ralph Wolcott said fowls must, have, 
through the winter, meat, and a. variety of 
vegetables. He finds cabbage.cheapest and 
best. Without cleanliness no profit may bo 
expected in poultry raising. 
Mr. Ciiuikshank finds Dorkings to be the 
best layers. He feeds every variety of vege¬ 
tables tiiat his chickens require. 
Dr. 0. Wolcott thinks there is no stock 
that can be kept on a farm that will pay 
better than a few choice fowls. Fifteen 
years’ experience with all kinds of fowls had 
taught him that the Gray Dorkings are the 
best. They arc a quiet fowl, good layers, 
good size, and for the table no fowl is heller. 
Egg* from Old Ileus for Setting, 
A. L. C., Troy, Pa., say’s in rearing chick¬ 
ens it is better to use the eggs of old liens 
for setting; the young chickens will be 
stronger. Ho says be always saves the 
largest eggs to set, as they produce the 
largest, chickens and are stronger. A cock 
should bo at least one year old for breeding. 
Large lira hum Eggs, 
George Peckstock writes the Rural 
that lie has a seven months Brahma chicken 
that commenced laying in January last eggs 
weighing three and one-half ounces and 
measuring seven and seven-eights by six 
and one-half inches. At his writing, March 
7th, this hen continued to lay as large eggs. 
Prolific Hens. 
F. J. Kinney, Worcester, Mass., has a 
red Leghorn lien, nine years old, that lias 
the credit of having laid during that lime 
eighteen hundred eggs; also twenty-five 
hens of same breed, that have laid four 
thousand eggs within one year, without de¬ 
siring to sit. 
Light Brnhuia Experience. 
JosKPn Krause 1ms Light Brahma fowls, 
a poultry bouse six feet by nine, with two 
largo windows on tbe south side. He says: 
My yard is ten by twenty-five feet, a parti¬ 
tion of lath dividing both. The Brahmas 
occupy half. They are six in number—one 
cock and five hens. Two hens in January’, 
18G9, laid four dozen eggs. From the first 
of March five hens laid twenty-seven and 
n-half dozen eggs, as follows:—March,three 
dozen; April, seven and a-lmlf dozen; May, 
five dozen; June, five and a-lmlf dozen; 
July, three dozen ; August, three and a half 
dozen. I feed corn iu the morning and bran 
or wheat alternately in the evening. 
->*-*■•*- 
Inquiries for Poulterer*.—A. L. O. asks some 
one who has tm<l experience with itie Sumatra 
Game fowl, to give it in Rural.—“A New Be¬ 
ginner" says ho sees an occasional roforenoe to 
Bucks county fowls, and asks fnr information 
concerning - their eharurteristies ami value.—” A 
Rural Reader’s” (Ominilaaa Go*, N. V.) liens lose 
the use of their kgs, and aro unable to move 
amund except as they tumble and sprawl about, 
though their apnetjre eouliuuesgooa. Those to 
which he has fed Braildreth's pills pot well; 
those he did not dose died. He asks what ails 
his hens. They were fed on corn, with oata oc¬ 
casionally. , 
