fiairii llasbanbrn. 
X. A. WIUAUl), A. M., EDITOR, 
Or t.im.K F*M«, Htitkmrit Coohtv, Niw Yobk. 
ENGLISH DAIRIES. 
Tlw* CberiD Factory 8y»tem In Euclnncl— 
Its Influence on tlie American Truth*. 
The introduction of the American fac¬ 
tory system of cheese-making in England 
lias now been resolved upon in earnest. It 
lias been a Lard tiling for the English to 
overcome prejudices, and to be convinced 
that the American institution is an improve¬ 
ment over tbe old established customs of 
Britain; but the fact that American cheese 
has forced its way to the front rank in Nug¬ 
ent persons of buildings and grounds in dif¬ 
ferent localities for the factories, the Com¬ 
mittee think it would be unfair to those 
farmers who have, in order to test the sys¬ 
tem, agreed to supply their milk to the fac¬ 
tories, not to place them in such a position 
that, in case of failure, they wotdd be se¬ 
cured against loss; and they have, after ma¬ 
ture calculation, determined to guarantee 
6}£d. (about 13e. specie) per gallon for the 
milk, and divide the profits to be derived 
from the disposal of the whey, together with 
any other that may lie obtained after paying 
working expenses, pro rata , among those 
I who supply the milk. 
The report refers to the engagement of 
factory superintendents from America, and 
says“ The Commit tee find that the method 
of making cheese in America differs so wide- 
early cropping of the grass, but will pro¬ 
duce quite as much feed as it would in case 
the cows were kept in the yard until grass 
obtained a good growth. There is no doubt 
that cows are often injured by a too sudden 
change from dry to succulent food in the 
spring; and indeed a change of food at any 
time will be likely to affect Health, unless 
the change be made gradually and ju¬ 
diciously. 
Now while we freely admit that the health 
of stock is not injured by this early crop¬ 
ping, we cannot admit the same for the pas¬ 
tures. Cattle never ought to have the range 
of pastures in spring until the ground is set¬ 
tled, as they cut up ihe turf with their feet 
and destroy much grass. In their eagerness 
for fresh green feed they eat down to the 
roots of the grasses and produce in the pas- 
-jlitrb. 
lish markets, outselling the home make, is ly from that pursued in this country, that ture the effects, somewhat, of overstocking. 
altogether too stubborn an argument to lie 
resisted. Like sensible people, they look 
over the ground, and finding themselves 
fairly beaten in the race, admit the tact and 
bestir themselves to regain position. And 
so the factory system is to he tried, and that, 
there may he no worthless experiments and 
probable failures, experienced factory mana¬ 
gers have been engaged from America. 
These men have left our shores; they w'ill 
carry the Yankee invention into the heart 
of England, and thus continences a revolu¬ 
tion in dairy practice in the old world. 
Some of our dairymen will perhaps feel 
regret that the factory system lias so soon 
they think It prudent to proceed no further | The plants being kept down short, the 
in alteration, or arrangement of buildings stock, as the season advances, is compelled 
until the arrival of the manager from Atneri* to work longer and harder to obtain a sup* 
ca.” They, however, fully expect to see ply of food; and when this is the case there 
the system in work about the beginning of is a less yield of milk than there would be 
April. upon pastures affording “ a flush of feed.” 
Mr. Crompton said he w r as in receipt of It seems to us, therefore, much the better 
letters from the leading importers of Amcri- practice to keep stock in the yard until pas- 
can cheese in England. A large firm in 
London gave the w holesale price at seventy- 
six to seventy-eight shillings per hundred 
weight, Another eminent house, Messrs. 
Ookderoy & Co., after hoping that the effect 
of the Society contemplated might prove 
successful, said that should they propose to 
commended itself to the approbation of send cheese to London market, a light straw ductive. 
T? I!..I.. ._ -..il.-.. 4. j 11*1 , ... 9 ... 
turns get a fair start, and then by turning 
out to grass—at first for a few hours only 
each day, thus gradually accustoming stock 
to the change—better results are obtained in 
the yield of milk, while no injury is done to 
the health of stock, and the grasses, at the 
same time, will be more vigorous and pro- 
Englislunen, prefacing rather to establish 
still firmer in the English mind the superi- 
ty of the American product; but the new 
situation must !><• accepted, and still greater 
efforts be made on the part of American fac¬ 
tories to excel in the cheese making art. 
We shall not deny the fact that with our 
new system, with our many admirable con¬ 
trivances for chev.se making, England will 
have some decided advantages over us. In 
the first place, she has a better climate for 
curing cheese. Her market is at her own 
doors, and therefore no risk is to he taken in 
overheating and injuring the flavor of cheese 
in ships upon the sea. These things we 
have had to contend with, and they must 
now in some way lie surmounted. Cheese 
can doubtless ho produced more cheaply' in 
America than in England, but the freight 
and various commissions on our product are 
serious items against us. One thing is pretty 
certain; with the factory system fully estab¬ 
lished in England, we cannot afford to make 
a poor product for export. 
So long as our factory cheese was superior 
to the great bulk of English make, shippers 
have been induced to purchase eagerly of our 
product and ai good prices. But how will it 
be when the great hulk of English make 
shall he improved under our factory system? 
It seems plain that the time is at hand when 
the profits of our (export trade will depend 
upon our making an exceedingly fine quality 
of cheese, and ji is to this point that our 
efforts must now he directed. 
To show how thoroughly aroused is the 
English dairy public to the importance of at 
once adopting the factory .system, we make 
a brief abstract of proceedings, reported in 
“ Bell’s Messenger,” of a recent, meeting in 
Derbyshire. The occasion was the meeting 
of the members of tho Derbyshire Agricul¬ 
tural Society, at which his Grace, the Duke 
of Devonshire, presided, and there was a 
numerous at tendance. 
At the annual meeting of the Soeiely, a 
committee of seventeen members, with Lord 
Vernon us chairman, had been appointed to 
take into consideration the question of 
manufacturing cheese by the factory system 
as adopted in the United Stales, and the de¬ 
sirability of its introduction into Derby¬ 
shire. And the meeting in February was 
for the purpose of hearing the report of this 
committee, 'flic report states that the com¬ 
mittee have met frequently and gone into 
the subject fully. They have invited opin¬ 
ions against the system and in favor of it, 
and the result of their deliberat ions is—they 
consider that there are satisfactory grounds 
for expecting, should their system have a 
fair trial, tho following advantages: 
1st. Greater uniformity in the quality of 
English cheese than at pre-ent. 
2d. Enhancement of the quality and value 
of the product of milk in dairies which from 
poor plant and absence of good accommo¬ 
dation, is now producing an inferior quality 
of cheese. 
3d. The removal of an arduous occupa¬ 
tion, frequently deterring men of capital 
from domestic considerations, from entering 
upon farms in which cheese making forms 
a prominent feature. 
4th. Improvement in the value of lands 
from improvement in the value of product. 
5th. Generally the introduction of uni¬ 
formity of system, best plant, best skill and 
supervision, into a manufacture hitherto 
subject to great uncertainly and vicissitudes. 
Tim report goes On 10 state that the Com¬ 
mittee have decided that one factory shall 
be established at Derby, and another in a 
dairying district in the country. After re¬ 
ferring to the various offers made by dilfer- 
color would tie a recommendation, and from 
fifty-six to seventy pounds should he about 
the average weight of cheese. They went 
on to say, “ American cheese takes the lead 
in the London market chiefly on the ground 
During the months of June and July, pas¬ 
tures should yield food in great abundance, 
so that milch stock may easily and rapidly 
take Ihcir fill. It is true, where feed is abun¬ 
dant, t ufts and patches of grass are likely to 
of its quality, uniformity in size, and its ripe- grow up and be rejected by stock. This can- 
neas being more readily secured, it is dccid- not well be avoided, but it will he better to 
edly preferred to all descriptions of English mow these down before they get woody; and 
made cheese, excepting the very finest died- during the hot. weather in July, when grass 
dar and Cheshire, which are not very exten- begins to depreciate, if these tufts are cut, 
sively made, and are usually in high price, and on being partially dried, cattle will then 
Canada and the States are callable of pro- often eat of such with a relish, us it offers a 
dueing any quantity of cheese that may be change of food. We should prefer such a 
required for our country. Rome think they course, even at some loss of feed, than to 
will supersede the manufacture of cheese 
with us entirely, but Ibis need not be, if our 
farmers will only resolve not to he outdone.” 
Messrs. Merry & Sons of London, state 
in their letter that “There is no doubt 
about the question of prime factory cheese 
taking the place of all descriptions of Eng¬ 
lish with the majority of cheese-mongers in 
this country; and if you Introduce the fac¬ 
tory principle and work it properly, you 
will find it profitable to the promoters, and 
a great boon to the whole of the trade.” 
Mr. S. J. Glayb of Long Eaton, bore tes¬ 
timony to the excellence of American 
cheese, and urged that Derbyshire farmers 
stint the cows on very short pastures, since 
then we should expect a much greater loss 
in the milk pail. Stock of all kinds, and es¬ 
pecially milch stock, at this season of the 
year, should have daily access to salt, and 
allowed to take what is desired. It is much 
lletter to provide salt in this way than to salt 
at stated intervals, as in the latter course 
cattle often take too much, and in conse¬ 
quence are more or less injured. 
- 4 »♦ 
WHEY BUTTER. 
I would like to have your views of making 
whey butter— tho beat process, the material (lie 
vats are made of. Your report in the Rural of 
THE SPRING SONG OF THE COCK. 
BY AYE ELL GEE GEE. 
“ I declare, what a morning for poultry! 
O the spring time is here. 
Alt awake, my fair wtiltey and brownie 
And my sweet speckled dear? 
Pray come out and look round my bright biddies; 
Do but hear the Jark sing ! 
Pretty soon early worms will be stirring 
On tbe knoll at the spring. 
Oh! 'tis capital nice to possess such dominions; 
Bow old Sol a good morning, and flap our glad 
pinions! 
Cooka-doo-dle-doo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo' 
Cook-a-doo-dle-doo-oo-oo! 
“ Now lead off for a chase, little speckle; 
Why so coy, my white pet? 
Qiiir-r-r 1 see my wing when I spread it! 
tjulr-r-r ! and coy yet ? 
What the mischief! that braggart last evening, 
(Ah ! you went far too nigh.) 
Did he offer you insult, the dastard ? 
I’ll avenge you or die! 
• Me a Mormon t ’ I’ll smash bis glass house the oom- 
pletest. 
Cluck in sign you despise him?-My darling! my 
sweetest! 
Cook-a-doo-dle-doo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo I 
Cook-a-doo-dle-doo-oo-oo! 
“ 8eo me shape yon a nest in this recess! 
Here is privacy rare. 
Just the place to bring out the One birdlings 
That shall win at the Pair. 
’At the block? • tie ! dismiss such forebodings, 
We’ll And glory in death ; 
And thereafter we’ll walk with our masters. 
And will breath with their breath. 
* Do not see’t? simple chicks, who but us will be 
able 
Next Christmas to light at the head of the table ? 
Cook-a-doo-dle-doo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo! 
“ But now here comes our keeper to feed us.” 
“Just a minute, my friend; 
If you wish to retain your position, 
Or to gain recommend, 
You must furnish roe more of these beauties. 
Such a brave chanticleer 
Should ’been tendered the pleasure and honor 
Of a more enlarged sphere. 
I can crow quite as stoutly for eighteen or twenty ! 
And fat worms and snug nests l can And in great 
plenty 1 
Cook-ii-doo-dlc-d oo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo! 
Cook-a-doo-dle-doo-oo-oo! ” 
, . , , *. ... , ,, this “hot. process” was n copper bottomed vat. 
must adopt a diflerent method il they would You do not state In (bat article the material of 
maintain their position ns cheese makers. 
Derbyshire contained all t he elements of Closk, tVcUsboro, Pa., 1870. 
success if she would adopt the improve¬ 
ments by means of which those very intelli¬ 
gent people, the Americans, were so effec¬ 
tually competing with them. 
Mr. Elliott said tho agricultural returns 
gave the number of cows in Derbyshire at 
70,000, hut lie thought 100,000 nearer the 
mark. He thought the necessary buildings 
for a factory establishment would cost 
Cl,10, ($7,500,) and at 500 cows to a fac¬ 
tory, this would make £875,000 ($1,875,000) 
to he expended in buildings alone. On this 
account, and on others, he did not favor the 
system. 
Lord Vernon thought if no gentleman 
had more to say against the scheme than 
Mr. Elliott appeared to have urged, he 
could not think but that, the principle was, 
in the main, sound in every way. The 
Duke of Devonshire thought two things 
were clear—both, that it was absolutely ne¬ 
cessary to make this experiment if we wished 
to maintain our character as a cheese ma¬ 
king country; and that further, they en¬ 
tered upon this experiment, with a great 
prospect of success. And thus, with scarce¬ 
ly a dissenting voice, the Factory system 
lias been inaugurated in Derbyshire, We 
shall be very much mistaken in our esti¬ 
mates if the system does not soon spread 
over the dairy districts of England and 
Scotland; and should it do so, the English 
will have regained the position lost. The 
contest for superiority in product between 
the two nations must then come up again. 
We have fairly beaten them for once. Can 
we keep the vantage ground gained? is a 
question now to he seriously considered by 
our cheese makers. 
-» ♦» ■ 
MANAGEMENT OF COWS. 
Turuhig Milch Cows to Posture. 
In the central counties of New York the 
herds are usually turned to pasture from the 
10th to the 20th of May. Rome dairymen 
contend that it is the better practice to turn 
cows to pasture while tho grass is quite short 
and before they can “ get a good bite," since 
by this course the animals become gradually 
accustomed to a change of food, and are less 
liable to derangement of health. They say, 
too, that the pasture is not injured by this 
LIGHT BRAHMA FOWLS. 
TnE superiority of this breed of fowls 
over the mixed breeds, consists in not only 
producing twenty-live per cent, more eggs, 
but in being very hardy, and fitted for this 
Northern climate. They are easily raised, 
more quiet and bear confinement better than 
any breed I am acquainted with, take on 
flesh and fat rapidly, and are fit for the table 
at any time. Mine weighed (roosters) three 
and a-hnll pounds at three months old; six 
pounds at six months; eight pounds at eight 
months; ten and a-half pounds at one year; 
and 1 have one two and a-half years weigh¬ 
ing thirteen pounds; this is live weight. 
r» . m, , , , They are so fat at one and a-half years old 
Remarks.— J he apparatus recommended „ ... ~ , 
, that tiny are tine to roast. As wmter luy- 
by Messrs. Riggs A Markham of Lewis Co., T , , T , , 
.. ,, , , era, say for December, January and Febru- 
N. Y., the inventors of the “hot process* * , , .... ,, , 
- ,, . ... . . 1 ary, they lav bountifully and vastly—four or 
for making whey butler, resembles a com .. ,. ,; * ,, . • . , , , , 
, l T . .\ ... , five-told more than the mixed breeds. In 
mon cheese vat. It consists of a copper hot- T ., , , - t . 
. ...... .. . . *; January, February and March my sixteen 
tom vat, with tin sides, and is twelve fee .. . , ,. . , , , , J 
long bv three feet wide and twenty inel.es l”" 1 ® “ f,ve hm,dred “'l 1 ' 
deep. The dimensions, of course, arc varied ^ , , E Sf t® ^rce end always b.gh 
. ... . ’ priced in the winter months—hence it is dc- 
to suit circumstances, or according to size *. ,. . , . . , 
- „ „ . . rr , ., „ f , sir able to have winter layers. 
of the dairy. The sides of the vat may be ... 
made of galvanized iron. The vat is set J he Bralima is inclined to set, even in the 
over a brick arch, and arranged in a similar w * n * er *> * ml ’^ 9 * (being the only objection 1 
manner to arches used for making sugar. have 866,1 raisod *£ ain8t them,) is more than 
The flue is a slight inclined plane toward compensated by having setting hens as early 
the back end of the vat, so as to secure a ’ ll dl © spring as is desirable, and 1 usually 
more nearly equal heat the whole length of 801 m - , ”’ sl dom 10 tenth of April, The 
the vat. This process for making whey hut- inclination to sot, l find no difficulty in 
ter, or some particular part of it, we under- breaking up ; and to me it is far from being 
stand is patented, but we do not know ex- an objection. I have a coop, four by six 
actly in what the patent consists, or whether arran S ed with roosts; floor of ashes. 
it. covers tbe apparatus. 
The cold process for making whey butter 
is that known as Killian Egger’s process. 
Mr. E. is a Swiss dairyman residing at Low* 
ville. N. Y. in this process, it is recom¬ 
mended that the vessel for setting the whey 
he made of zinc, or at least with a zinc bot¬ 
tom. It is about, fifteen inches high, and 
three feet with 1 , and any length that will 
best accomodate the size of the dairy. The 
vat sets in a wooden vat, with space between 
the two for cold water. The whey is run 
into Ihe zinc vat, and for every twenty gal¬ 
lons, two handfuls of salt are added. During 
the first two hours the mass is stirred thor¬ 
oughly from the bottom every fifteen minutes. 
It Lbe’n is left to stand about twenty hours, 
when it is skimmed. 
In churning the cream it is managed not 
very dissimilar to cream from milk. The 
temperature must be kept at about 58°. As 
soon as the butter becomes granulated, it is 
left to stand some five minutes, and then the 
buttermilk is run off. Cold water is then 
thrown upon it to harden it, when it is 
rinsed with cold water until the water runs 
off clear. It is then churned to gather it to¬ 
gether, the water pressed out, when it is 
salted. The next day it Is worked over and 
packed like other butter. Whether Mr. 
Eggrr has a patent on his process we do 
not know. We have the impression, how¬ 
ever, that it is patented. We are not suffi¬ 
ciently acquainted with all the items of ex¬ 
pense in manufacturing under the two pro¬ 
cesses to he able to give positive information 
as to which system would be of most profit. 
Good table butter, it is claimed, can be made 
by cither process. 
In this I put any lieu iuclmcd to set I desire, 
and supply amply with food and water. 
From three to six days confinement cures 
this propensity, and after being let out they 
commence laying and continue until another 
fit takes them, w hen I repeat the confine¬ 
ment. In this way they are kept laying 
until the moulting season, instead of being 
allowed to xoaste their time clucking. 
My course in raising chicks is to set from 
four to ten liens at one time; they all hatch 
at the same time, and I place fifteen chicks 
under one hen, and put the surplus hens in 
my coop and keep them confined a week, 
when they forget their brood and soon com¬ 
menced laying. My setting room is so ar¬ 
ranged that other fowls cannot intrude; the 
setters have free access to a yard with food, 
water and a place to wallow and dust them¬ 
selves. The chicks, when hatched, remain 
thirty-six to forty-eight hours under the hen 
without being disturbed ; then I remove 
them to new quarters and feed them with 
corn meal, cooked, and screenings, soaked; 
and for two or three days a hard boiled egg, 
cut fine, is excellent. I have bad no dif¬ 
ficulty by the heavy Brahma hens breaking 
eggs—not one ever having been broken. 
My setting box is one. foot high and eleven 
to twelve inches square. Paper is laid in 
first, then coal ashes and then hay or straw ; 
on this the eggs, ten to twelve, are placed. 
The whole operation is very simple and at¬ 
tended with little trouble—indeed, it. is a 
pleasant pastime, anil thousands of families, 
even on small lots of ground, could supply 
themselves with the most delicate and 
healthful eatables with trifling care, using 
common sense. 
The Brahma, too, is the fowl calculated 
for confinement in small quarters, as my ex¬ 
periment, stated in a previous article, shows. 
Tlie spot selected should be dty, and the 
floor of the hennery abundantly supplied 
Avitli ashes; indeed, no other floor should 
be used in any apartment for hens. 
Niagara Co., N. Y., 1870. X. Y. Z. 
■-- 
POULTRY FIGURES. 
TnE following is a correct account of my 
poultry for the year 1869 : 
POULTRY, DR. 
To 200X bush, corn ..$233 71 
03 ’* meal... 97 i'cH 
« “ Oats. 38 14 
10 “ Crnckftd corn,.. 10 22 
1317 lbs. herf scraps... 35 04 
5 hush, buck wheat..... 8 H 
Grinding corn. 143 
62 lbs. bone, raw. 143 
2 KbuPh. w heat. 3 25 
Picking poultry. 5 00 
17 hens, 2 roosters. 14 30 
24 chicks, small. 6 37 
0 doz. 4.'KKS, Brahma. 9 00 
1 old turkey and 9 young. 4 50 
Steel trap.. 80 
Total.$467 75 
Poultry, * Cr. 
ByOOSJ^lbs. turkey......*153 47 
208 ” fowl. 52 38 
1079X " chicken. 483 63 
748 “ pee*e. 182 00 
72 “ lien feathers..... 14 50 
17 “ turkey " . 84 
26 ” geese “ 13 50 
360 dozen hens’ eggs. 100 08 
13K " turkey " . D 05 
1 “ geese “ . 2 23 
10 Brahmas raised for fancy poultrymun.. 27 50 
11 Bantams “ “ “ .. 1100 
Damage done by dogs (paid by county). 68 50 
$1,125 32 
Increased value of stock. 20 75 
Total.$1,146 07 
Deduct Debtor. 4G7 75 
Profit....$678 32 
My stock of poultry, Jan. 1, 1869, con¬ 
sisted of— 
56 hens and four roosters, at $1. $00 110 
io lion turkeys at $2.50; 1 cock, at $4. 23 00 
25 pigeons, at 25c... 6 25 
15 geese, at $2.50. 37 60 
Total. $132 75 
Jan. 1,1870, my stock of poultry consist¬ 
ed of— 
102 hens and 2 roosters, at $1.$106 00 
1 hen turkey. 2 50 
80 pigeons, at 25e. 7 50 
15 geese, at $2.60. 37 50 
Total. $15i 50 
Increased value. $20 75 
Everything consumed by the poultry lias 
been charged to them, excepting about half 
the sour milk from one cow and about fifteen 
bushels of small potatoes; on the other hand, 
no account has been made of the eggs used 
in the house—about thirty dozen, I should 
judge. I think, also, that I got. at least fifty 
bushels of manure, which I spread on the 
grass. My fowls are of the Asiatic breed; 
the geese were Bremen; the turkeys bronze. 
They were all sold in Quincy Market, Bos¬ 
ton, and car fare and express charges were 
deducted from each lot. 
Taunton, Mass, 1870. T. G. L. 
SETTING HENS. 
All who desire early chickens, either for 
the table or for the summer exhibitions, 
should set their hens as early as possible in 
the spring. Those who desire success in 
hatching their chickens, should choose two- 
year-old Brahmas. I have found in my own 
case, that they combine good setters and the 
best mothers, and I have lmd them foster tho 
young till they were nearly half grown. 
They should beset in a warm, sheltered spot. 
Fresh water and food should be near at hand. 
Should the nest, become dirty, changing it, 
or even washing the eggs in tepid water, 
will do no harm. As fast as the chickens 
break tlie shell, place them in a basket of 
cotton-wool by the fire, to obviate the dan¬ 
ger of the mother’s crushing them while 
they are helpless, When all have hatched, 
they may he returned to the lien. The yolk 
of a hard-boiled egg should constitute their 
food during the first week, after which coars¬ 
er food may be given. When fully fledged, 
I give them their liberty in the heat of the 
day, and house them before sunset. Never 
permit them to wander In the grass when 
the dew is on it, as more healthy fowls perish 
from this cause than any other. I have my¬ 
self raised several choice breeds, and find 
that the Brahmas combine pleasure and 
profit in one. They are not excelled as a 
table bird, and are steady layers of large 
eggs; are very hardy when grown, and are 
an ornament for either city or country. 
April, 1870. F. W. B. 
-«-*-♦- 
A HINT ABOUT CHICKEN GAPES. 
In the first place, most farmers try to keep 
too much poultry, consequently, like other 
crowded stock, they are apt to degenerate. 
Insect life is propagated very rapidly, and 
the little red worm which consumes the 
young chicken’s lungs, causing the never- 
ceasing gapes, arc produced from an egg, 
either laid among its feathers or in its nos¬ 
trils, and entering the lungs is hatched, and 
the young worm at once commences its work 
of destruction. Preventive: Destroy every 
dead chicken, either by fire or deep burying, 
and you will soon be free from gapes; at 
least such has been my experience.—c. 
