«nsJbanbrg. 
X. A. WILLARD, A. X., EDITOR, 
Or I.im.it Fai.u, Hikkimke Coexrr, K»w York. 
SUGGESTIONS 
For Securiint CJooU Milk iu Hot Wtsnthor. 
In the management of milk during hot 
weather, there is generally by far too little 
Care given for securing it in good order. 
That milk is, in the highest degree suscepti¬ 
ble to the influence of had odors, and is in¬ 
jured by tilth, nothing, it would seem, is of 
more common observation, at least among 
dairymen. 
That there should be such gross neglect in 
allowing putrescent matter in and about 
milking stables and milk rooms, with un¬ 
cleanly habits of milking and want of care 
in the general management of milk, can only 
be accounted for on the ground of a general 
lack of knowledge or want of due apprecia¬ 
tion as to the causes producing milk taints. 
The evidence is abundant, and of the most 
undoubted character, to show Hint one of the 
most essential requisites in the manufacture 
of due flavored cheese, is pure, clean, healthy 
milk; and the same condition of the milk, it 
is needless to say, is required for a {inequali¬ 
ty of butter. Some of our butter dairymen 
who have become noted for producing a 
high priced article,seem to have learned ibis 
secret, if secret it he, and to their extreme 
cure, for securing milk at all times in the 
best condition us to cleanliness, and freedom 
from absorbing putrescent emanations from 
without, is due, more than anything else, 
that peculiar tine flavor and aroma which 
gives t heir butler a name and a high price in 
market. 
Professor Caldwell, iu his recent ad¬ 
dress before the American Dairymen’s Asso¬ 
ciation, affirms that:—"Microscopic exami¬ 
nation has revealed the fact that every case of 
fermentation and putrefaction is attended 
with the development of living organisms, 
and t hat these organisms are the cause of all 
fermentation and putrefaction. And further, 
that the dust of the atmosphere, as well as 
all fermenting or putrefying matter, contains 
either the germs of the microscopic fungi or 
t he fungi themselves in one stage of dovel- 
ment or another; that these germs full on 
all substances exposed to the air, and that if 
the substance so exposed is one that can 
nourish their further development, they will 
vegetate and increase, and in so doing cause 
the substance to decompose." 
Now, milk is a -substance not only ad¬ 
mirably adapted to the nourishment and 
growth of these fungi, but its liquid condi¬ 
tion fits if to take in and retain every germ 
that comes in contact with it. It will he 
seen, then, how important it is that not only 
the utensils used in the dairy be kept abso¬ 
lutely clean, but that the atmosphere sur¬ 
rounding milk be pure and sweet. If milk 
catches the foul odors of the pig-stye, the 
putrefactive emanations from decomposing 
manures in and about the stables, or from 
carrion t hrown upon the dung heap, or t he 
putrid odor floating over sink holes or cess¬ 
pools, all these mean innumerable fungi, 
which stand ready and eager to take pos¬ 
session of the milk, carrying their foul and 
putrid elements into it and making all haste 
In convert it into that filth and nastiness 
which is their natural home and enjoyment. 
Some idea of the rapidity with which 
these organisms increase and multiply will 
lie gathered from the fact that from one 
single spore to start with, it boa been esti- 
mated the number will have increased in 
t wenty-four hours to four hundred millions. 
Now, when the uir is filled with these germs, 
as is often the ease when animal matter is 
left to decompose and putrify until it be¬ 
comes a stench to the nostrils, and if thou¬ 
sands and millions of the germs fall upon 
the milk and are absorbed in it, their in¬ 
crease and multiplication are so enormous 
that they may be said to take complete pos¬ 
session, and we have what is known as 
tainted milk, intolerable butter, and nasty 
cheese. 
Again, when milk pails and dairy utensils 
arc not properly cleaned, particles of mill? 
left in the corners and cracks decompose, 
and become a mass of these germs which 
thus find an easy entrance to the milk from 
day to day. And as these germs are not 
killed by coining in contact with hot water 
short of 213 \ or boiling heat, it will be readi¬ 
ly seen how milk may lie contaminated— 
even iu dairies where a good deal of atten¬ 
tion is paiil to cleanliness—by the neglect in 
using water bulling hot. Wo have urged upon 
dairymen, from time to lime, tiq- years, the 
necessity of discarding tile old wooden pail 
in milking, and substituting, instead, one 
made of tin. Tlte difficulty of keeping the 
wooden pail clean is so great that it becomes 
a perfect nuisance in the dairy, and should at 
once be abandoned. 
The proper cleansing of the carrying cans 
is another important matter; which demands 
attention in almost every daily. Wo b ve 
seen these cans cleaned in hundreds of in¬ 
stances, and not once in a hundred has water 
boiling hot been used. A great many dairy¬ 
men will not be convinced that there is any 
necessity for scrupulous care in this particu¬ 
lar, and so we continue to have had milk at 
the factory, and of course cheese more or 
less “ off flavor." 
Again, some are careless, are in a hurry, 
or trust the cans to incompetent help, and 
thus this trouble continues. And it will be 
likely' to continue from year to year, until 
the factories adopt Gail Borden’s plan of 
cleaning all the cans at the factory. It 
would be of almost incalculable benefit if 
this plan was tit once adopted at all the facto¬ 
ries. Nor with the proper appliances would 
the work of cleaning be very much. In 
Borden’s plan there is a vat kept filled with 
cold spring water—here the cans are rinsed. 
Then there are two pipes coming up at one 
end of the vat, the one throwing a jet of cold 
water and the other a jet of steam. After 
the can is rinsed, it is put over the jet of cold 
water, which washes the inside thoroughly. 
It then goes over the jet of steam, which 
scalds it out perfectly sweet, and another ap¬ 
plication to the jet of cold water cools it off. 
Now the whole operation may he performed 
in a minute, and how much better would it 
be for farmers to have this done at the fac¬ 
tory, even at a trifle cost, than to set hired 
help at the work at home. But the gain in 
securing a better product of cheese would 
be large, and on this account we hope to see 
it adopted. Then there is another point 
which we have so often urged, and which 
cannot lie urged too often —the cooling of the 
milk an drawn from the cow at the farm, and 
before it is started for the factory. We 
shall never be able to get a really fine Ha¬ 
vered product, in extremely hot weather, 
until this course is adopted. There are fac¬ 
tories in some of the new sections that will 
not receive milk from any patron unless it 
is properly cooled at the farm, and these fac¬ 
tories have at once sprung to the first rank 
for fine-flavored products. Why old factory 
and old dairy neighborhoods will still con¬ 
tinue in the old stupid practice of not cool¬ 
ing—still continuing to turn oil’ an inferior 
product, which sells at from two to three 
cents per pound below a good article—it is 
not easy to see. 
A n improvement, we think, could be made 
in milk wagons, They should be provided 
with awnings, or roofs of some kind, to pro¬ 
tect the cans from the rays of the sun. Then 
the reckless driving of cows from the pas¬ 
ture to the stable, by thoughtless hoys or by 
dogs, needs correction at once. The trouble 
from overdriving cows, and the overheating 
of the milk by this means, has of late, in 
some districts, assumed monstrous propor¬ 
tions. And this abuse is seen to a large ex¬ 
tent among tenaat farmers,—men who con¬ 
sider it perfectly legitimate, not only to dog 
the cows from the pasture to the stable, hut 
who seem to enjoy the pastime of kicking, 
heating and pounding cows—thus relieving 
themselves from a fit of bad temper. The 
number of cows annually ruined from this 
cause is much larger than many imagine, 
and if much of the bad milk at cheese. Ike- ' 
tories were traced up, it would be found to 
come from the source we have named. 
In conclusion, we advise that in every 
factory association there lie a committee ap¬ 
pointed whose duties shall be to have all 
these matters (in relation to milk coming to 
the factory) in charge. And the committee, 
should from time to time examine premises 
and sec that negligence or abuses be correct¬ 
ed. And any patron refusing to comply 
with such instructions for securing good 
milk at the factory, should be excluded from 
delivering milk. 
-- 
COOLING MILK: 
Discussion by tlic Northwestern Dalry- 
nicu’s Association at llenosiin, Wis. 
The question of cooling and preparing 
milk for the manufacture of butter and 
cheese was opened by Mr. McLean of Elgin, 
lie referred to the old way of cooling milk 
by means of placing a can of milk in a bar 
rel of water, and then gave the method now 
in use at Elgin for cooling milk intended for 
the Chicago market, The cooling vat has 
four times the capacity of milk vessels 
placed in it. The milk cans rest on slats, so 
as to allow the cool water to run under 
them, while the warm water passes off from 
the top. The water stands an inch above 
the cans. The milk is cooled in forty-five 
minutes, and the cans are covered with 
blankets when placed in the wagon. 
Mr. IIazen said in his section they hast¬ 
ened the cooling of the milk by placing a 
can of cold water inside the can of milk, so 
as to have water on both sides. 
Mr. Hold used Thayer’s cooler, and said 
ten pails of water were sufficient to cool the 
milk of a hundred cows. 
Mr. Church of Elgin said milk should he 
cooled to 58° within forty-five minutes after 
it is drawn from the cow. 
Iu regard to cooling the morning’s milk 
in private dairies there was difference of 
opinion,—some thinking it was necessary' 
and others contending that there was no ad¬ 
vantage in it. $ 
Cheese Malting for Other Markets. 
In adapting cheese to different markets, 
Mr. Marsh of Union, 6aid that the size best 
suited to the Chicago market, was a cheese 
sixteen inches in diameter by eight inches in 
height, weighing from fifty to sixty-five 
pounds. In summer, however, dealers pre¬ 
ferred cheese of thirty pounds. The Chicago 
market wanted a cheese soft and yielding; 
that would fill the trier full; that had few 
cavities; that was buttery and destitute of a 
biting taste. 
Mr. C. H. Wilder of Wisconsin, read a 
long essay on the subject. He thought the 
subject comprised nearly all there is of cheese 
dairying. In the Southwest, he said they 
require a broad, thin shape, the diameter 
three or four times greater than the thick¬ 
ness—a shape generally made in Ohio. In 
England the opposite is required; the depth 
or thickness must he greater than the diam¬ 
eter, like the ebeddar cheese. In New York 
a medium shape is best. To some it, must 
be of a natural color, and of mild flavor; 
others preferred colored cheese, while still 
another class wanted a strong, rank-smelling 
cheese. He thought the markets of the 
Northwest were the best in the world. They 
are nearly all alike in their requirements. 
As to the size, the cheese should bo sixteen 
to eighteen inches in diameter, and from 
seven to nine inches thick, weighing from 
sixty to eighty pounds. The texture should 
be solid and firm; not so hard as to crumble 
when cut in cold weather, nor so soft as to 
run or spread out if cut in the warmest 
weather. 
ibt d|afttralist. 
CURCULIO EXTERMINATION. 
- — 
In the Rural New-Yorker, June 4. page 
367, appears the record of a “new method 
of exterminating the curculio," adopted in 
Michigan. Charles V. Riley, State Ento¬ 
mologist of Missouri, in the June number of 
the American Entomologist says of this pro¬ 
cess:—"We are really sorry to damp the 
ardor and enthusiasm of any person or per¬ 
sons, when enlisted in such a good cause, 
but truth obliges us to do so nevertheless. 
Of course, curculio extermination is possi¬ 
ble; but not alone by the above method, as 
our Michigan friends will find to their sor¬ 
row. For a short time, early in the season, 
when the days are sogwtimes warm and the 
nights cold, and before the peach blossoms 
have withered away*we have succeeded in 
capturing curculios under chips of wood and 
other such sheltered situations; but we have 
never been able to do so after the fruit was 
as large as a hazel nut, and the little Turk 
had got fairly to work. Our Michigan 
friends will, we fear, find this to be too truly 
the case. 
Not n New Discovery. 
" This process, furthermore, cannot well 
he called a discovery, because it was discov¬ 
ered several years ago, as the following item 
from Moore’s Rural New-Yorker of Jan. 
28th, 1863, shows: 
‘“In Mnv Inst we bad occasion to use some 
lumber. II was laid down m the vicinity of the 
pliitu yard, and on taking- up n piece o! it oue 
cold morning we discovered a number of ourcu- 
| Dos huddled together on the under side. On ex¬ 
amining other boards we found more, so we 
spend it out to see If we could catch more, and 
wo continued to Arid more or less every day for 
two weeks. We caught in all one hundred and 
sixty-one. So I think tt people would take a 
little pains they might dowiroy a great many 
sneli pests, Tin-so were caught before the plum 
tn es were in flower. Wlmt Is most singular, is 
that we never found u cureiilio on a piece of old 
lumbar, although we put several pieces down to 
try them. They seemed to come out of the 
ground, as we could find them several limes a 
day by turning over the boards.—M rs. Wjsul’ 
"But though Mr. Ransom cannot proper¬ 
ly claim to have made a new discovery, and 
though this mode of fighting will not prove 
sufficient to exterminate the curculio, yet we 
greatly admire the earnestness and persever¬ 
ance which he has exhibited, In demon¬ 
strating that, so great a number of the little 
pests can be entrapped in the manner de¬ 
scribed, Mr. R. lias laid the fruit growers of 
the country under lasting obligations tohhn. 
It is a grand movement towards the defeat 
of the toe, and one which, Horn its simplici¬ 
ty, should be universally adopted. But we 
must uot relinquish the other methods of 
jarring during the summer, and of destroy¬ 
ing the fallen fruit; for we repeat that the 
plum curculio will breed in the forest. 
“We are fast becoming masters of this 
stone-fruit scourge. Already, through the 
kindness of Dr. Trouble, we have been en¬ 
abled to breed several specimens of the fir 9 t 
and only true parasite ever known to infest 
it; and, by a series of experiments now mak¬ 
ing, we hope, Deo volente, to be able to clear 
up every mooted point in its history before 
Nature dons another wintry garb." 
Upon the publication of the article above 
alluded to in the Western papers, Dr. Hull, 
State Horticulturist, and Dr. Le Baron, 
State Entomologist of Illinois, visited Michi¬ 
gan. Dr. Hull has made the following re¬ 
port of their observations and conclusions, 
which we find in the Prairie Farmer: 
Dr. Hull’s Report. 
In company with Dr. Le Baron, State 
Entomologist of Illinois, we arrived at, St. 
Joseph, Mich., May 23d. Wc proceeded at 
once to the residence of Mr. W. 13. Ransom, 
the discoverer of Lhc new mode of destroy¬ 
ing the curculio. Wc found Mr. Ransom 
in his peach orchard on his knees under a 
tree, lifting his traps and exhibiting to seve¬ 
ral visitors present the curculios which were 
adhering to the under side of covers which 
he had laid around the trees. After receiv¬ 
ing a cordial greeting from Mr. R. and others 
present, we, iu company with Mr. R., care¬ 
fully prospected trees in that part of the 
orchard which had not been gone over that 
morning. The traps for capturing the “ little 
Turk” were pieces of bark say three or four 
inches long and about half as wide. These 
were laid close around the trunks of the 
trees, three or four" of them to each tree. 
Before putting these down the ground was 
smoothed and the earth pressed close to the 
trunks so as to leave no hiding places for 
the curculios to enter. Four or live such 
bits of bark as we have mentioned are made 
to encircle the trunk of a tree. Mr. Ransom 
thinks it of much importance, on placing 
these hits of bark around the tree, that t hey 
should he down in contact with the earth so 
that, only very small openings under them 
be left. Pieces laid close to the ground, with 
one edge touching the tree, were generally 
selected by the insect to those that were 
loosely laid, and that were at some distance 
from the tree. The objects of the insects 
in going under these seemed to be to shelter 
themselves, while at rest, from observation, 
and possibly from cold. So long as they re¬ 
mained under the cover? it was only neces¬ 
sary to pick up the bark and kill such in¬ 
sects as were under them, replace the traps, 
and iu like manner go from tree to true. In 
this way it was supposed a man and an 
active boy could daily visit a thousand trees. 
As soon as it was known that Mr. Ran¬ 
som bad clearly determined that curculios 
could be taken in large numbers by merely 
providing shelter for them, the St. Joseph 
Herald issued an extra, which was sent to 
all the fruit growers and vicinity, pelting 
forth the efficiency of this method, and 
urging immediate action and co-operation, 
on the grounds that the whole brood could 
be gathered and destroyed before they were 
ready to sting a plum or a peach. 
The fruit growers being thus timely noti¬ 
fied and encouraged by the fact that all who 
laid traps caught insects, generally engaged 
in this novel mode of warfare; some averag¬ 
ing, for a time, as high as ten or a dozen per . 
tree for the whole orchard. 
An Experiment In .Turrina Trees. 
On the 22d, however, the weather had 
become warmer, and curculios were taken 
under the traps in diminished numbers; 
while in fact their numbers were rapidly 
augmented in the trees. About this time 
several persons tiled jarring their trees. On 
the morning of May 19, Dr. Winans jarred 
from one plum tree 180 curculios; 20th, 94 ; 
22d, 310, and on the morning of the 23d, 
25 were taken by jarring and two under the 
traps. 
Several other persons had likewise resort¬ 
ed to both trapping and jarring; in every 
instance reported to us many times more in¬ 
sects were captured by jarring thau were 
taken under the traps; and at the time we 
left it was generally conceded that from that 
time to the end of the season the sheets were 
the only reliable means by which the peach 
crop could be secured free from worms. 
On the last day of our visit (May 23) 
peaches at St. Joseph were about the size of 
a small hazel-nut, and probably the first cuts 
made by the curculios were on the 22d, pos¬ 
sibly not till the 23d ; and yet in both Mr. 
Ransom’s and Mr. Whittlesey’s grounds 
many peaches were stung. Dozens were 
picked off Mr. W.’s trees containing eggs of 
the curculio, and yet Mr. W.’e trees had 
traps under them, and had been carefully 
tended from near the time of Mr. R.’s dis¬ 
covery. 
Is the Discovery any Advantage J 
A query here presents itself, and one, too, 
of much practical importance. For exam¬ 
ple:— Supposing no bugging by traps or 
otherwise had been done, up to the very 
morning of the day when curculios com¬ 
menced stinging the fruit, and that on that 
morning a curculio catcher or other contriv¬ 
ance for thoroughly jarring the trees had 
been used, would not all the curculios have 
been taken which had previously come into 
the orchard and been trapped, together with 
those which did notenter the traps? This 
query seems to us all the more important, 
from the fact that at the time curculios begin 
to sting, the peaches on those trees which 
had been most thoroughly bugged seemed to 
have curculios enough on them to destroy 
all the fruit in a few days. If all the curcu¬ 
lios on entering the orchard, would go down 
under the cover provided for them, theu the 
new mode of catching them would be best, 
since the labor could be performed by women 
and children. But any method of catching 
which fails to take all the insects, would not 
lighten the labor of jarring the trees. We 
have long since determined that it makes no 
difference how many curculios come togeth¬ 
er in the orchard for mating, or how long 
they are in doing so, provided the o v hard 
is run in time to jar the tiers twice before 
any of the fruit is stung. For aught that wc 
can now see, jarring trees may safely be de¬ 
layed as long where trapping is not resort¬ 
ed to as where it. is; and for this reason, we 
cannot understand how results of much prac¬ 
tical importance can be realized by laying 
traps for curculios. 
CnrcnlioM Avoid Trnp*. 
From present appearances, it seems that 
as soon as the weather becomes very warm, 
or by the time peaches are as large as a small 
hazel-nut, curculios mainly go into the trees 
and do not descend to the traps. From this 
time there are not. less than thirty days of” 
active work to be done with a curculio 
catcher, and that, too, in the very height of 
the curculio season, during which time fully 
nine-tenths of all the insects which enter the 
orchards arc to he taken. At Alton, sweet 
cherries and plums have to lie run from 
about, May 1st to June 20lh. Peach trees, 
from, say May 15th to the latest date named. 
Judging from the difference in climate be¬ 
tween Alton and St. Joseph, their curculio 
season would commence about fifteen days 
later than at Alton ; and by reason of their 
cooler climate, their curculios would con¬ 
tinue active uulil August 1st, after which at 
both points, stragglers would appear near to 
the end of the season. 
At Alton, curculios, from neighboring or¬ 
chards and from the forests, begin to migrate 
freely about the first of June, and from that 
time on for the next t wenty to thirty days 
they are most difficult, to control, because 
they fly freely the after part of the day ; and 
during this later period, when they enter the 
orchard, they are ready to lay their eggs; 
therefore they must be caught as soon after 
they enter as possible. 
On Mr. Ransom’s first making known his 
discovery, It was, we believe, generally re¬ 
garded as being a sure and easy way of rid¬ 
ding the orchard, or as the editor of the St. 
Joseph Herald stated :—■“ There is no doubt 
whatever that the long desired means of 
exterminating tho curculio is discovered." 
On the first day of our visit to the 8l. Jo and 
Benton Harbor orchards we were strongly 
inclined to believe that a remedy, at least 
nearly perfect, had at length been discovered, 
and had we returned without making a 
second day’s investigation, we might have 
been at a loss to know whether it would do 
or not to Iruijt to trapping to save a crop of 
fruit. 
On first seeing the insects under the traps 
we were at a loss to determine whether they 
were apple or plum curculios. To deter¬ 
mine this we brought home specimens, and 
after carefully comparing them with those 
known to make the crescent cut, w r e find 
nearly all were plum curculios. When we 
left, Mr. Ransom or others did not seem to 
be quite as hopeful as they were at first, 
'flie last, day we were at St. .To., Mr. Ran¬ 
som told tis that since the weather became 
warmer but few curculios would come down 
from the trees, and that himself and assistant 
were baud picking the trees. 
This sudden failure of the curculios to go 
under the shelter provided for them caused 
quite an animated discussion, aud as several 
practical gentlemen participated in it, some 
valuable experience was elicited. 
Many instances were mentioned of ground 
which had been recently stirred or dug up, 
on which bits of bark or hoards had been 
laid, of curculios at once adhering to the uu- 
der side of them, as though they had just 
come out of the new stirred ground. Olliers 
were found with mud or clay adhering to 
their backs, looking as though they had just 
come up from a considerable depth. A 
popular theory with some was, that the cur- 
eulios crawled at night from their winter 
haunts to the orchards, aud after feeding on 
the foliage by night, and crawled down tlte 
trees and under the nearest cover, where 
they remained during the day, hut each night 
returned to regale themselves on the foliage 
of the trees, after which they again sought 
sbelter to take their daily nap. This theory 
has not been sustained, no one ever having 
seen a curculio descend from tlte fruit trees, 
either to shelter itself or for any other 
purpose. 
Since so much interest and importance 
lias attached to the discovery made by Mr. 
Ransom, several persons have had the cheek 
to claim that they have kuown for many 
years that curculios would avail themselves 
of shelter when it was provided for them. 
Without advising our readers to rel}’ on this 
discovery to save their fruit crop from the 
" little Turk," we would nevertheless advise 
all to experiment iu this new field so recent¬ 
ly opened to them. 
--—» - 
DRIVING OFF SQUASH BUGS. 
The Cincinnati Chronicle gives the fol¬ 
lowing as a remedy for this great hindrance 
to squash raising : — “ Fine - cut tobacco, 
sprinkled lightly on the bills of squashes, 
will keep off the large stinking hug so fatal 
to those vines —especially to the Hubbard 
squash.” 
