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X. A. WILLARD, A. H., EDITOR, 
Or I.1TTI.I Faii*, Hkbkimse Coumty, Xk* York. 
BUTTER AND CHEESE FACTORIES. 
X. A. Willards— The people in this vicinity 
propose buiMiux a cheese factory, and would 
lihe to advise with you now. It la proposed by 
Borne to put up a manufacturing mom only, amJ 
make butter lh*t from tho rut I It, by some new 
process, ami Mien make the milk Into ohoero, 
which they propoK; to sell every month; and 
they propose that every rate taken Ilia propor¬ 
tion of but tor. and doc* what he hu6 u mind to 
with It, Independent of the others. They say 
they are putting nn these butter factories In the 
vicinity of the old stylo cheese fuotorles, and 
will compel them to quit the business owlnif to 
t ho grunt nd va n Pores over the old system. Now, 
I take tho lit n,\L New-Yorker. but have not 
not iced anything with regard to this new pro¬ 
cess. It is -aid they set the milk in amull tin 
tubes twenty feet Jong, surrounded by cold 
spring water; let it stand two days. then take 
tho cream off and make it cheese of tho milk, 
which is *1111 sweet, and, by coloring, they claim 
they cun make a salable cheese. Again, they 
propose to buy tint milk, and make It up as they 
like. 
Now 1 want you to answer, through the Itu- 
jial Ntiw-YottK hr, or otherwise, what this new 
process is. They *ny tint whole concern can bo 
put up suhldtent to work the milk of iVKIcows 
for foW. What, In your judgment, is the best 
plan to start a factory upon, flay for 500 cows? 
Also, what is milk sold for per quart or pound, 
where it is run 111 that manner? Is m>l it large 
spring of pure water necessary ? Gnu wc make 
it pay to haul mdk tinea miles to u factory? 
You would dn us a very great favor by answer¬ 
ing In tlie KurAL Nkw-YORKP.R, t»R h is taken 
extensively in this community or section where 
we propose to start this factory. We would like 
yOur tin vice iminediufelv, for it we build at all, 
wo propose to put It in running order in thirty 
days. 
A few more questions, please:— What is the 
most approved apparatus, including, boiler, vats, 
presses, &e„ for our purpose of making 
cheese? U lull will be tile probable cost? Where 
may they bo obtained ? Where is the best fac¬ 
tory yoii have a knowledge of, nearest to where 
I live, which is flfty-aovoti miles weyt of lluifalo, 
N. V.? Id euro answer, giving any other infor¬ 
mation you think we may need lo enable ua to 
start our factory. 
I would further say, that Chautauqua county 
is hard lo beat for ji dairy county. We have got 
but a very few factories in our county, and we 
are tired of making butler if we cun do bet tor, 
or as well, tanking choose, or butter by any now 
process.— Austin b. Culver, Went field, Chautau¬ 
qua Co., a. y. 
Remarks. —I. Most of the questions con¬ 
tained in llie above letter inivo been an¬ 
swered in the Rural New-Yorker during 
the last year, but we will briefly go over the 
ground again. In the first place we suppose 
the new process referred lo is nothing more 
than what is known as the Orange county 
butter factory system. Under this system 
the milk is set for cream, which is removed 
while the milk is yet sweet, the cream being 
churned for Imlter and the milk being manu¬ 
factured into “skimmed cheese.” 
Our correspondent makes a slight mistake 
in supposing “ the tubes” for setting the 
milk are twenty feet long. These “tubes” 
or pails are usually about eight inches in 
diameter, and only twenty inches long. 
II. We do not think a butter factory, with 
appliances for making butter and cheese 
from five hundred cows, can be erected and 
furnished in running order for $ 500 . Wc 
should regard such an establishment cheap 
at $1,500. The pails for setting the milk 
alone are quite a heavy item, and then there 
arc all the other butler making apparatus, 
including horse-power for churning, while 
the “skim cheese” department must have 
till the appliances of a cheese factory. Wc 
do not see how a decent cslablishment of the 
kind for five hundred cows could be put up 
and set in working order for much less than 
$ 0 , 000 . Still the cost of lumber and labor 
varies in different localities, and these may 
be cheaper in Chautauqua county than in 
Eastern New York. * 
III. The best plan to start a factory is for 
the neighbors of a locality to get together, 
appoint a committee and have an estimate 
made of cost of building and fixtures, each 
one then taking a certain share of slock and 
pledging a certain number of Cows. This is 
the joint stock company plan, and makes 
every one of its members interested in the 
success of the movement. The stock hav¬ 
ing all been taken, or sufficient to erect the 
factory, a building committee may he ap¬ 
pointed and suitable workmen employed io 
erect the structure and furnish it, and then 
a butter and cheese manufacturer is secured 
and patrons commence delivering milk. 
IV. The value of milk for butter and 
cheese making must depend on the price of 
these commodities in market. It takes ten 
pounds of milk, or about five quarts, to make 
a pound of whole milk cheese, cured and 
ready for market. About fifteen quarts of 
milk will make a pound of butter and two 
pounds of skiimued chuise. Now, by esti¬ 
mating the probable market rates of butter 
and skimmed cheese, you will have a basis 
for the value of milk per quart—allowing, of 
course, for the cost of manufacture, &c. 
Whole milk cheese is manufactured and put 
up ready for market here at two cents per 
pound. 
V. A large spring of good cool water for 
a butter factory is of Imperative necessity. 
, Cheese factories are sometimes run with a 
well, with large supply of water. 
VI. Three miles tuc rather far to haul 
5 milk; still, if the roads are good and the 
a. country not excessively hilly, it often can be 
^ done to advantage. Some haul milk further 
than three miles. 
YII. When one or two vats only arc to 
he used, “self-heaters,” or vats with heaters 
attached, are cheaper and do good work. 
For more than two vats, old factorymen pre¬ 
fer steam. There are several manufacturers 
of vats and dairy utensils in Utica, N. Y. 
With vats, “self-heaters” cost about $200 
each, but prices \^iry according to size. 
VIII. In last year’s Rural New-Yorker, 
page 601. we gave a cut of the Sanborn 
cheese factory, at Sanborn, Erie Co., N. Y., 
which is not far from Buffalo. It is a new 
factory, and is said to be very convenient in 
its arrangement and fixtures. 
---- 
BUTTER WORKERS — WORKING 
BUTTER. 
Can you Inform me through the Rural New- 
Yorker, what is the best butter worker, and 
where obtained? Also, if it injures the quality 
of butter to mix different shades and work until 
it Is of uniform color? Or how much may but¬ 
ter bo worked without injury?—S ubscriber, 
A'Irian , Mich. 
Remarks. —There are several kinds of 
butter workers, and each has its particular 
claims on the public superiority. Those 
noted butter makers, the Orange Co., N. Y\, 
dairymen, work their butter on au inclined 
slab, with beveled sides. The apparatus 
stands on legs, and the beveled sides are 
about three inches high. The slab is four 
feet long and twenty-live inches wide at the 
broadest part, tapering down to four or five 
inches at the lower end. There is a hole or 
opening at this end for the escape of the but¬ 
termilk, and a slot also for the reception of 
the end of a long wooden lever, which is 
made to lit into Hit; slot loosely, or so that it 
may he worked up and down and across the 
slab. This lever is sometimes square and 
sometimes with eight sides. The butter is 
placed upon the slab, and commencing at 
one side is worked by pushing the lever 
down upon it until the whole is gone over. 
VVe give below a rough draft of this ap¬ 
paratus. It is quite simple in its construc¬ 
tion, but efficient in its operation. It is not 
patented, and anyone handy with tools will 
have no difficulty in making one. It may 
he made to rest on a table, as we have repre¬ 
sented in I he cut. Some of the churns now 
in market have butter workers attached. 
Wc should think there would he great 
liability of injuring the grain by working 
butter of different shades together until the 
mass was of uniform color. A very large 
proportion of the butter sent to market is 
overworked and injured in consequence. 
Many butter makers fail in securing a good 
article by spoiling the grain, when in other 
respects the butter has been made all right. 
The less butter Is worked after the butter¬ 
milk is expelled and the salt incorporated 
evenly, the better; indeed the great art is to 
effect these with as little working as possible. 
Butter is sometimes put up in such had con¬ 
dition that it is improved by working over, 
even though the grain be injured. Possibly 
if due care be taken in handling the butter 
referred lo by our correspondent, it may he 
improved in appearance without material 
damage, hut. great care must he exercised 
not to work too much or to work it with a 
grinding pressure like tempering mortar, 
since this would he almost certain to render 
it salvey and greasy. 
-- 
SALTING DAIRY COWS. 
I would like to know, through the columns 
of the Rural, which is the, best way to salt 
dairy onws; to have it so they oan go and got it 
ns t hey want it, or give it to thorn us you think 
they need It.—A ScasCRUSER. 
The best way to salt dairy cows is to have 
the salt in some place conveniently located 
for stock where daily access may he had to 
it, and the animals allowed to take whatever 
their appetites crave. It may be placed in 
boxes arranged along in the feed alley of the 
stable, or in troughs in the shed, or in the 
open yard. When, cows have free access to 
salt, they soon regulate tlicir appetite to the 
daily use of small quantities of it, taking no 
more than is required to promote health. 
Animals require more or less salt, accord¬ 
ing to the character of their food, and the 
practice of salting at certain Intervals is 
often injurious, since they are liable to over¬ 
feed of it, causing excessive scouring and de¬ 
rangement of health. This is particularly 
the case when salt is thrown out to stock in¬ 
discriminately in the field at intervals of a 
week or more. In such cases the master 
cows not unfrequently gorge themselves, 
preveitling the weaker animals from getting 
a due supply, and thus one part of the herd 
is injured by over-feeding and the other part 
from nut. obtaining what is needed. When 
the animals have free access to salt, nature 
dictates as to Its use, and hence the best re¬ 
sults both as to health and the yield of milk 
follows. 
Salt is very necessary for milch cows. 
Without it the milk becomes scanty and im¬ 
been known, if these little messengers bad 
been employed, as they were by Sir John 
R oss, in a few weeks!” 
Then again, the suggestion of one of our 
city daily papers is not inappropriate at this 
time, which was that had the steamer “ City 
of Boston,” which left New York city in 
February last, and whose fate is involved in 
so much mystery, been furnished with a few 
of these birds, the anxiety of the friends of 
those on hoard would have been greatly re¬ 
lieved of the uncertainty attached thereto, 
and the manner in which she was lost 
would now have been generally known. It 
is not too late yet to inaugurate this mode of 
transmitting messages, and we hope to,*fe 
long, chronicle the fact that steamship com¬ 
panies have adopted the suggestion here 
given and made a practical application of 
the same for humanity’s sake. 
The Chronicle says that no doubt exists iu 
the minds of English fanciers that the king¬ 
ly Carrier must always be placed on the list 
of prize birds in that country, for lie looks 
not like a creature of leathers, but like a 
piece of highly polished black marble. The 
points of this pigeon are given as follows; 
Wattle, broad across the base of the beak, 
tilling and tapering from the head towards 
the point of the bill; eye, iris bright orange 
red; cere, or eye wattle, a complete circle 
round the eye, broad and equal in w idth, as 
perfect. It is an important element in the 
blood, and furnishes the soda necessary to 
bold the cheesy part of the milk in solution. 
Haidlen found in his analysis of milk that 
a thousand pounds contained nearly half a 
pound of free soda and over a third of a 
pound of chloride of sodium. There was 
also one and three-quarter pounds of chlo¬ 
ride of potassium. There are various pur¬ 
poses in the animal economy that require 
salt, and cows in milk should at all times 
have free access to it. 
VSVtS&.Sit, 
THE ENGLISH CARRIER PIGEON. 
Perhaps the greater necessity for its use is 
in spring, when cows are first turned to 
grass. The feed then is rather deficient in 
saline matter, and does not furnish sufficient 
lor a large quantity of milk. As grass be¬ 
comes more mat ure the mineral elements are 
more abundant, and there is less desire on 
the part of animals for salt. It is on this 
account, and because cows have been dried 
of their milk, that in winter much less salt 
is required in the dairy than in summer. 
From experiments that have been made, it 
has been found Unit in May and Juno, when 
milch cows have been deprived of salt for 
several days the milk shrunk from one to two 
jter cent, in quantity, and from four to six per 
cent, in quality. Later in the season the 
experiments showed less difference. 
Thus it will he seen that dairy stock, to 
produce the best results, should have a daily 
supply of salt, and that the quantity is much 
better regulated by the animal than it can 
he by the stock keeper who doles it out at 
intervals. 
The Carrier is one of those birds that can¬ 
not be too highly prized by the fancier—a 
variety we are sorry to say that does not re¬ 
ceive the attention or appreciation in this 
country that its usefulness and beauty merit. 
In England it is highly prized, and bred 
with great care. Thu English Poultry 
Chronicle for April last gave a very spirited 
engraving of the English Carrier Pigeon, 
which we herewith reproduce. In a former 
number of the Rural New-Yorker we 
commended this variety of birds, since 
which time we are more than ever convinced 
that neglect to breed them by fanciers iu 
this conniry is a great mistake. The. sug¬ 
gestions that wo then made relative to this 
variety of pigeon hold good at this writing: 
“ That they would prove invaluable to have 
on board of sea-faring crafts, so that in case 
of any serious accident they might he des¬ 
patched as harbingers to notify the friends 
of those on board of the danger. It would 
prove far more valuable than throwing over¬ 
board letters inclosed in bottles. Had the 
ill-fated steamer President, whose fate was 
never known, had one of these winged mes¬ 
sengers on board, how much it would have 
relieved the anxiety of friends and the pub¬ 
lic iu regard thereto. And how much satis¬ 
faction would it have given had tho steamer 
been thus able to communicate with the 
shore before she went down with all on 
board. So, also, with regard to the Sir John 
Franklin expedition, instead of the mes¬ 
sage that was found inclosed in a bottle after 
twenty-four years’ wanderings, it might have 
shown in the cut; bead, long, narrow, flat 
at the top; the narrower the space occupied 
by feathers along the top of the head be¬ 
tween the eyes the better; beak, long, 
straight, thick, fitting closely throughout its 
length when closed; it is then called the 
“ box-hill.” The neck should he long, thin, 
and very slightly curved; shoulders wide ; 
wings strong and pinions long; back rather 
hollow ; legs large and stout; attitude, erect 
and graceful. If the color of the bird be 
black, the feathers should ho of a jet color; 
and in Dun’s and other colored birds, a clear 
color is important, as any tendency to mix¬ 
ing or mottling spoil the beauty of either of 
the distinct varieties. 
The letter or message desired to he sent 
by these birds is written upon thin, light 
paper and rolled up the size of a goose-quill 
and fastened between two of the tail feath¬ 
ers, where it is secured by a piece of line 
bindiug wire, which is pushed into the shafts 
of both leathers and securely fastened, so 
that the bird carries it without the least in¬ 
convenience. The flight of these birds is 
very rapid, they having been known to fly 
two thousand miles in seven days. A Mr. 
Wright of Lewiston, Me., who hits a pair 
of these pigeons, sent one lately to a friend 
in Portland, with a request to loose it at one 
o’clock the same day. It was done as de¬ 
sired, and in thirty-eight miuutes the dove 
folded its wings on Mr. W.’s door-step. The 
distance is about thirty miles. When loosed 
he flew spirally upward, took his bearings, 
and headed at once for home.— l. 
-- 
LIGHT WANTED. 
Being au invalid, and partially helpless, 
I realize the benefit of a country life, and 
have a strongly cherished longing to leave 
the city and locate on a few acres a few 
miles distant, to engage iu fruit and poultry 
raising, if it can he made to support a very 
small family on hired labor principally. One 
person tells me, “ You will find what you 
raise will cost you more than you can buy 
the stuff for.” Another says, “ My uncle 
htis a fancy that way, and he reckons his 
eggs cost him about a dollar each; and so 
long a time the hens don’t lay.” One friend 
at Astoria sal’s, “ I feed my fowls so and so, 
keeping account of cost and receipts, and 
have eggs all the year round. My wife, 
who attends to the chickens, makes a good 
thing »f it.” Then one says, “A small num¬ 
ber of fowls on a farm where they have a 
large free run to look out for themselves, do 
well, but large numbers don’t pay.” An¬ 
other says, “ There is a pile of money in poul¬ 
try and eggs if managed aright.” So, al¬ 
though “ iu a multitude of counsellors there 
is wisdom,” there is also disagreement and 
confusion. Who can enlighten me as to the 
feasibility of the project ?—w. h. 
Remarks. — Our correspondent will find 
that if he engages iu the business of rearing 
poultry for profit, he can make it pay, if he 
gives it that attention it should receive. The 
idea that many new beginners have, that 
they can make poultry pay by getting a 
large number and keeping them in close 
confinement, without proper care or atten¬ 
tion, is erroneous. To succeed in this, as in 
any other business, “ W. H.” should first 
commence on a small scale, selecting from 
the multiplicity of breeds a few of each—the 
most hardy—and experiment with them, 
adding gradually, from time to time, those 
that prove the most hardy and profitable as 
egg-producers and for the table. For eggs, 
wc should select the Polands; for the table, 
Dorkings, and for early marketable chickens, 
Brahmas. 
More eggs can perhaps be obtained from 
hens by mixing breeds than by any other 
mode, and it is generally conceded that cross¬ 
ing also promotes the health of fowls far 
more than the vile practice, as some are 
pleased to term it, of in-and ■ in - breeding. 
Little trouble need be apprehended with 
roup, gapes, cholera, and other diseases in 
poultry, if that care is observed in breeding 
and crossing that is so essential to all well 
regulated poultry yards. 
Another thing;—the hennery should be 
placed in a warm, dry location—(not in a 
damp, out-of-the-way place)—with runways 
ample to allow of plenty of exercise. Above 
all, care should he taken that vermin do not 
get a foot-hold in the hennery, for if they 
once make their appearance, they are hard 
to extirpate, and before the breeder is 
aware of it, his flock is over-run with them. 
Let the hennery he thoroughly cleansed 
with lime, (whitewash put on hot,) as often 
as once a month. If any of the fowls show 
symptoms of disease—which is frequently 
the case when in confinement—see that they 
are removed at once from the flock. Give 
good wholesome food, with plenty of clean 
water; have the boxes for laying cleaned 
and renewed frequently with straw, hay or 
shavings, and you need have no fear for 
the result, with the help of your good house¬ 
wife, of your ultimate success in profitably 
raising poultry. If you do not succeed iu 
the first undertaking, do not become dis¬ 
heartened, but be persistent in your en¬ 
deavor* to find out tho cause of your failure, 
and obviate it in the future.— l. 
Received.— We have received from D. 
1 !knnett, Paiticevillo, O., two dozen Li^ln Brah¬ 
ma egus. nicely wrapped in cotton and paper, 
and securely packed In sawdust, which have 
teen set for hatching', the success of which re¬ 
port will be made in due season through the 
columns of the Kural New-Yorker. 
erbsman. 
NOTES FOR HERDSMEN. 
Potntnca for Calves. 
A correspondent of the Ohio Farmer of 
May 28, says :—“ We have now been feeding 
our calves with that esculent root for several 
weeks, with very good results. We do not 
try to make them a substitute for milk, but 
an addition to it. The potatoes are cooked 
with those which we use in our family, cook¬ 
ing in the morning what we feed at evening, 
and at noon what we require in the morn¬ 
ing. This keeps them sweet and fresh. 
They are mashed and put into their milk. 
The calves eat them readily and thrive re¬ 
markably upon them. They do not cause 
them to scour as meal often does, and we 
think they tend to keep the appetite oven or 
regular—tit least, 60 far, we have found them 
ready lor their morning and evening meal, 
without any of that daintiness which often 
characterizes calves fed skimmed and sour 
milk from the pail.” 
Chalk for Calves. 
A correspondent of the English Agri¬ 
cultural Gazette says: — “ When an animal 
is found licking its fellow, it is proof that 
uneasiness is present in the stomach, and 
the licking of his neighbor is a habit con¬ 
tracted by instinct, with a view of removing 
the unpleasantness. Unfortunately, instinct 
is not at all times sufficient to avoid danger¬ 
ous practices. To overcome this evil pro¬ 
pensity in the young animal, a very simple 
expedient is at hand. If we take for grant¬ 
ed that the stomach is at all times fully 
charged with acid matter, we shall, without 
much hesitation, find a remedy. 
“ Calves being generally housed together 
for a time, previous to turning out, it is only 
necessary to procure some shallow troughs, 
into which is placed a quantity of common 
chalk, which the young stock will not fail 
to make themselves acquainted with. A 
constant supply should he kept in the 
troughs. If one animal has a superabund¬ 
ance of acid secretion, it will most ccrrainly 
swallow some of the chulk, which, I need 
not assert, will as certainly neutralize the 
excess of acid. If an animal has not acid in 
excess, and partakes of the chalk, it will do 
no harm. It is often too late to administer 
remedies to young stock when suffering from 
such diseases as are produced by concretions 
in the stomach, and the placing oi chalk 
wit hin their reach cannot he made too early.” 
