Jirim Imslnmbri). 
X. A. WILLARD, A. M., EDITOR, 
Of l.irruc Iaii-A, llounun CoUKTV, N*w York. 
FLOATING CURDS. 
Mu. J. W. Ikons, a young Englishman 
who learned the art of Cheddar cheese mak- 
ing from Mr. Harding, the noted dairyman 
of Somersetshire, England, and who has 
been more than two years in this country 
manufacturing cheese successfully under our 
factory system, and is now managing a fac¬ 
tory in Michigan, gives us his experience in 
the treatment ol' floating curds. lie says 
he has tried various inodes of treating float¬ 
ing curds, and finds by the following pro¬ 
cess that he Is able to make from such curds 
a cheese of good texture and taste: 
When the appearance of the whey shows 
numerous air bubbles floating in it, or form¬ 
ing by the slightest agitation of the finger, 
and also a kind of greasy feeling of the curd, 
all of which are indications of an unusual 
fermentation, proceed with the process as at 
other times, only working a little slower. 
The temperature should not be raised ahoye 
100°. If you are in the habit of making 
coarse curds, then on this occasion they 
should bo worked a iitlle finer with Hie agi¬ 
tator. When the mass has been raised to 
the desired temperature the stirring should 
be continued for about half an hour. Then 
leave it at rust for a short lime, or with only 
an occasional stirring. 
When you sec the curds beginning to float 
upon the whey, let them all come up, and 
then immediately draw the whey. The 
whey having been removed, pack the curds 
in large heaps on the bottom of the vat, with 
a space down the middle for the whey to 
drain off, and which should he removed as 
fast ns it gathers. Wbeu the curd has laid 
in this shape for about fifteen minutes, or 
until strong enough to bear turning, the 
heaps should be turned bottom side up, and 
if possible without breaking the curd. Now 
let it lay until the acid is properly developed, 
which will be indicated by the odor when 
opening one of the heaps in the center. And 
it will then have a kind of flaky appearance, 
or, ns some have it, a kind of grain. Then 
break the heaps into throe or four pieces 
and spread over the bottom of the vat to cool 
gradually. When the pieces have laid thus 
for about flilecn or twenty minutes take 
them out of the vat aud put them in the 
sink, break them into small pieces, and stir 
so as to cool. 
When the temperature has been reduced 
to about 70° to 715% grind in a curd mill and 
salt at the rate of two and a half pounds sail 
to one thousand pounds of milk. It would 
he better to put the mass to press for about 
ten minutes before grinding, but where there 
is a large mass of curd and time is wanting, 
the course above-may he adopted. 
Mr. Ikons says that lie lias, under this 
treatment of floating curds, made them into 
good cheese- -indeed, so good that, experi¬ 
enced cheese dealers have not objected to 
its flavor or even suspected that there had 
been any trouble with the curds more than 
ordinarily. The cheese, lie adds, is of very 
so 1 i 1 1 texture ami no trouble Is had in curing, 
except they are liable, to check a little if care 
is not taken. 
Mr. Moon, manager of tho North Fairfield 
factory, gives the following as his method of 
treating tainted milk and floating curds. 
First, through straining and cooling of the 
milk at night. In the morning, do not be¬ 
gin to heal the milk until ready to heat rap¬ 
idly, and then heat as quickly as possible, 
stirring the milk the while. Add an extra 
amount of rennet , that the coagulation may 
be quite firm; cut and manipulate with un¬ 
usual caution; keep the whey drawn off as 
close as possible; heat gradually but contin¬ 
ually until the temperature of about 98° is 
attained, then dip to the sink when sufficient¬ 
ly cooked, and wait for the development of 
the lactic acid in more than the usual quan¬ 
tities ; salt and allow to stand exposed to the 
air from oue to three hours, according as the 
milk was had or very bad. 
“Frequently,” he says, “theacid Will be 
developed enough when dipped to the sink; 
in that case, salt as soon as drained; stir the 
curd before and after salting, in order that it 
may not, pack in the sink. Having been ex- j 
posed to tbs air for the proper length of , 
time, put to press; in the morning remove 
the hoop, and perforata the cheese in several j 
places with a small wire, in order to allow 
any gas to escape that may have been gen¬ 
erated In the cheese during the night. T J ul 1 
to press again, and, If possible, allow to press 1 
twenty-four hours longer; remove to the dry 
house, and treat like other cboe.se.” 
In the treatment of floating curd a mill for f 
grinding the curds renders very important ( 
aid. By grinding, the particles of curds are ( 
more minutely broken than it is easy to do j 
by baud, and the breaking liberates not only j 
llm gases but by a free exposure of the parti- 
even after the cheeses have been removed 
from the press to the curing room, and there 
begin to huff and behave lmdly, by cutting 
them up and passing through a curd mill, 
wanning with whey at a temperature of 98°, 
ami then draining, stud sailing, and pressing, 
no further trouble has been given, the cheese 
turning out of fair quality. 
As more, or less trouble is had every year 
from tainted milk and floating curds, sug¬ 
gestions as to their management may be of 
service. 
-♦»» ■ ... - - 
FOURTH ANNUAL REPORT 
Of the North wexterti Dairymen’* Asso¬ 
ciation. 
Among the various dairy associations 
Which have been organized during the past 
six or eight years, that of the Northwest 
holds a very prominent position. The Asso¬ 
ciation embraces all of the Northwestern 
States, and the annual meetings of the so¬ 
ciety have always been largely attended. 
The Convention at Kenosha, Wis., on the 
8th, 9tli and 10th of February last, in point 
of numbers and interest was quite as suc¬ 
cessful as any of the previous meetings. We 
rado potato bug, with the most perfect suc¬ 
cess. Our plan is this:—Mix equal parts in 
bulk, of Paris green and finely sifted wood 
ashes; fill a wlde-inouthed bottle—a quinine 
bottle is a convenient size—over tiie mouth 
tie a piece of flue bulling cloth, such ns mil¬ 
lers use hi bolting flour. A piece of thin, 
slazy cotton cloth would probably answer as 
well. When the potato vines are wet with 
dew, sift en the green, always walking on 
the windward side of the row you arc dust¬ 
ing, that the line particles floating in the air 
may be carried from you. The vines arc not 
injured in the least, unless applied in too 
large quantities. Stand erect, hold the bottle 
at arm’s length, just above the vines, shake 
gently, walk rapidly, and the worlds accom¬ 
plished. In twelve hours you will be grati¬ 
fied by finding your bugs, old and young, 
dead and discolored by the poison you have 
fed them. Have never discovered any inju¬ 
rious effect upon the tubers.” 
To Destroy tlie Cucumber Hinr. 
A CORRESPONDENT of the Maryland Farm¬ 
er says: — “ Tlie following effectually pro¬ 
tected my melon, squash, cucumber and 
have llie official report of the proceedings of other vines from the ‘ striped or cucumber 
this Convention—a handsome octavo pam¬ 
phlet of one hundred and fourteen pages, 
which must be of much interest and value 
to the dairymen of the West, as it gives a 
pretty full account of the working of the 
factory system by practical and successful 
dairymen in this comparatively new district 
of dairy operations. It is but a few years 
since the opinion very generally prevailed 
that a really fine quality of butter or cheese 
could not he made west of the great lakes— 
that there was something in the soil, the 
grasses, and the water of the West which 
would prevent that section from competing 
in quality of dairy products with tlie Eastern 
and Middle States. The experience of the 
past few years, us the report before us abun¬ 
dantly shows, will not bear out that assump¬ 
tion ; on the other hand, it proves pretty 
conclusively that there are sections of coun¬ 
try in Northern Illinois and In the North¬ 
west that arc eminently adapted to the dairy 
and for the production of fine flavored goods. 
In addition to the discussions at t.lie Con¬ 
vention, the report contains the Address of 
Welcome, by Rev. John Gbidley ; an essay 
on “ Pun: Water for Cows,” by E. B. Hoi/r; 
an essay on “Making Cheese,” by C. II. 
Wilder ; on tlie "Nutritive Quality of 
Cheese,” by the Secretary, Dr. Stone ; the 
Annual Address by Prof. Rod.ner Welch 
of Chicago j essay on “ Floating Curds,” by 
L. D. Sampson; an essay on “Cheese,” by 
J U. Wanzer; on “Sabbath Cheese Muk- 
iiig,” by the same author; an address on 
“ Butter Milking,” by W. fl. King of Itoek- 
ford; on the “ Best Breeds of Stock lor the 
Dairy,” by Messrs. R. Wray and R. W. 
Stewart; on the “Diseases of Cows,” by 
I)r. Terex of Elgin; on the “Management 
of Factories,” by Mr. Waite, together with' 
various reports of factory operations lor the 
year 1809. 
It will bo seen from the topics selected by 
those furnishing papers to the Convention, 
that a broad field was open for discussion. 
In looking over the reports of factories, it 
appears that the average sales of cheese, and 
the quantity of milk for a pound of cheese, 
will compare pretty well with New York 
factories. The sales of New York factories 
have averaged, perhaps, a penny a pound 
higher than those of the Western factories, 
but considering Hie difference in the price of 
land and slock in New York aud the West, 
our Western friends must, have realized the 
most, money from their dairies. 
The addresses of Prof. Welcti and Mr. 
Kino arc of special interest and value, and 
the Secretary, Dr. Stone, has brought out 
a very creditable report The next annual 
meeting of the Association, we notice, is to 
be at the city ot Elgin, III., commencing on 
the 3d Tuesday in January, 1871. 
bug,’ the past season, with only one applica¬ 
tion, vte.: a strong solution of lien-house 
manure—say one peck of the manure to 
one and a-half gallons water—let it stand 
twenty-four hours, and sprinkle ihe plants 
freely with it after sunset. The above was 
suggested to me by a negro woninn living ou 
my place, who has some practical experi¬ 
ence in gardening, and says she has used it 
for years, mul has never known the first ap¬ 
plication to fail to drive them off, and they 
never return,” 
. . , - - 
T<kuIh niul Carps. 
An English paper says:—“ M. Duciiemin 
has discovered that the mortality which took 
place annually in early spring among the 
carp in a French fish pond was occasioned 
by toads. An enormous toad gets upon the 
head of a carp, and sits there with its feet 
applied to tlie eyes of the fish. A film, caus¬ 
ing blindness, glow’s upon the eyes of the 
carp and part of its head, and death soon en¬ 
sues. The same circumstance has been often 
seen in England.” 
Carbolic Soup and the Cnvrnnt Worm. 
The editor of the New England Farmer 
has found the Carbolic Plant Protector, 
when dissolved in water and sprinkled upon 
them, fatal tftitffc’ant worms. Ho recom¬ 
mends it as clicapar than white hellebore. 
It is claimed that the carbolic soapsuds is 
harmless to person and foliage. 
bt Sitfuntltei 
NOTES FOR NATURALISTS. 
Tho Use ol' l’uii* Groan to Destroy Potato 
Bui:*. 
M. B. Baldwin, Elgin, Ill., writing to the 
Prairie Farmer, says that while Paris green 
POULTRY NOTES. 
Itoup in Turkeys, 
As the time arrives for young turkeys to 
be troubled with this disease, we give for 
the benefit of our readers our remedy for 
Hu; same, which has on more than one oc¬ 
casion proved successful. Give one grain of 
sulphate of copper daily, mixed in oatmeal 
and mashed with ale; wash tlie head once 
or twice n day in tepid water; give only soft 
food, and an unlimited supply of green food, 
such as lettuce and cabbage chopped fine or 
grass. Do not let the young ones out of the 
coop until the dew is off the grass. As soon 
as you observe any symptoms of disease, 
separate the infected fowl from the others, 
and place it in a warm, dry place, free from 
drenching rains.— L. 
0. JonNSTON of Pendleton, Ind., writes: 
“I give to those fowls that have the roup 
all tlie onions, cat. fine, that they will eat, 
with their feed, three or four times o week. 
Chickens that do not show any symptoms 
of the disease are also fed onions at least 
twice a week during the summer as a pre¬ 
ventive. I have never as yet had onion 
feed fail if given as directed.” 
j Lva Weakness, 
I. 0. B., Ilemstead, L. I,—From the de¬ 
scription sent us, we should judge the dis¬ 
ease of your fowls to be leg weakness. This 
disease is not dangerous to the fiock, but 
should he attended to in season. If you 
|br Vinctiarb. 
SUMMER PRUNING THE VINE. 
Of all tho operations in grape culture, this 
is one of the most important, and yet it is 
most imperfectly performed and understood 
by the majority of our vintners. Many 
think that if they have only performed fall 
pruning properly, it is of very little moment 
how summer pruning is performed. Yet 
the two operations are intimately connected; 
in fact, one is but a continuation of the 
other. Without proper and judicious sum¬ 
mer pruning, it is impossible to prune ju¬ 
diciously in the. lull. If yon have allowed 
six to eight, canes to grow in summer, where 
you need but two or three, none of them 
will be fit, to bear a full crop; none he 
properly developed. By pruning somewhat 
longer in fall, early summer pruning, rub¬ 
bing out all imperfect and weak shoots, will 
enable you to have only well developed, 
strong shoots and bunches, and take away 
all the weak, imperfect ones. We therefore 
prune longer in fall than the majority of our 
vinters, which gives a double advantage; 
should the frost of winter have injured or 
killed any of the first buds, wo still have 
enough left; and, should this not he tho 
case, we will have our choice to rub off all 
imperfect shoots—to reduce the number of 
bunches at the first pinching, and thus re¬ 
tain only the strong canes for next year’s 
fruiting, and have only large, well developed 
hunches. 
But to secure these advantages, we have 
certain rules which we follow strictly, and 
which wo will try and make as plain to our 
readers as wo possibly can. We are glad to 
see that, the attention of the grape growers 
of the country is thoroughly aroused to the 
Importance of this subject, and that the old 
practice of cutting and slashing the young 
growth in July and August is generally dis¬ 
countenanced. It has murdered more prom¬ 
ising vineyards than any other practice. 
But people arc apt to run into extremes, and 
many are now advocating the “let alone” 
doctrine. AVe think both are wrong, and 
that the true course to steer in is the middle. 
AVe shall he happy to ventilate this subject 
thoroughly, and communications on this 
subject from our grape growers are earnestly 
solicited. AVe do not claim to be infallible, 
nor an authority, but will try and give our 
rules, and tin: reasons for them, homing that 
others will do the same. 
1. Perform the operation early. Do it as 
soon as the young shoots are six inches long. 
At this time you can overlook your vine 
much easier Every young shoot is soft aud 
pliable. You do not rob the vine of a quan¬ 
tity of foliage it cannot spare, as the loaves 
are the lungs of the plant and the elevators 
of the sap. You can do three times the 
work that you can perform a week later, 
when the shoots have become hardened and 
intertwined by their tendrils; and you can 
at, the same time destroy the small white or 
blue caterpillars which arc Imsy at this time 
making their webs in the tops of the shoots, 
and destroying the embryo bundles and 
leaves. Remember Hint, the knife should 
have nothing to do with summer pruning. 
Y our thumb and finger should perform all 
the work, and they can do it easily, if ii is 
done early enough. 
2. Perform it, thoroughly and systematically. 
Commence by picking out the shoots you 
intend to leave for bearing wood for next 
year. These are left unchecked ; but do not 
leave more than you really need. If you 
do, you squander the strength of the vino. 
Remember that each part of the vine should 
be thoroughly ventilated, and if you crowd 
it too much, none of the canes will ripen 
their wood as thoroughly nor be as vigor¬ 
ous as when each has room, air and light. 
When you have selected these, commence 
at the bottom of the vine, rubbing off all 
superfluous shoots, and all which appear 
weak or Imperfect. Then go over each arm 
or part of the yine, pinching every fruit- 
bearing branch above the last bunch of 
grapes; or, if' this Should look weak or im¬ 
perfect, remove it and pinch back to the 
first perfectly developed bunch. Should the 
buds have pushed out two or three shoots, 
which is very frequent with some varieties, 
it will generally be advisable to leave only 
«*" <■“ f' l ""“ ° ff * plainly liiarM ^ W “ ^ 
a,,,l (bnnentation is checked. In come cases, I u£C( i it tl „. M „ lsoas u ^ lr0J , iug u , 0 Cu ,„. 
is sure death to bugs, “It is also a sure death give the birds a fleeted nourishing diet, you the strongest, and remove the balance. Do 
to the man who uses it, unless the necessary need not fear for the result. Bonk stale not think that you can do part of it a little 
precaution aud care arc exercised in hand- bread in ale, adding to this four grains later, but be unsparing in taking away all 
ling it. Arsenilc of copper of Paris green, Of citrate of iron, given daily until the you intend to take Ibis time. Y r ou will not 
sometimes called Schtile’s green, is a deadly bird’s strength improves. Be sure and let find it so easy the second time, and by leav- 
poison, and when recommended for a pur- '' have plenty of exercise and all the green ing anything you intend to take off some 
pose so general, this fact should be stated, food it will cat. oUier time, you are squandering the strength 
It is the poisonous principle in the green col- --- of your Vine. Destroy all the caterpillars 
oring of paper, cloth, confectionery, German Gnpe * in Chickens. and all the insects you find feeding on the 
toys, i&e., from which so many cases of poi- I have found the soft, soap remedy a sure vines, the steel blue beetle who will eat into 
soiling have occurred; on which account thing for curing this disease in chickens, the buds; but protect the lady-bug, mantis 
some European Governments have prohibit- The horse-hair remedy 1 could not Manage, and all the friends of the vine. — The drape 
cd its manufacture and use. Every person 1“ the first place the hair wouldn’t twist; Guitarist. 
handling it should know that it is a poison. ' n tlie next place, when the hair was in the - +++ - 
Every package sold should be labeled ppison throat the worm wasn’t; when the worm Report* from Vlneyordhus, as to tbo condition 
and everv bottle or vessel in which it is kept was there the, hair wasn’t. But I would and prospects of tho grape crop, are respectfully 
recommend soft soap, mixed with dough, as 
a safe and simple remedy.—M rs. C. 
not think that you can do part of it a little 
later, but be unsparing in taking away all 
you intend to take this time. Y r ou will not 
find it so easy the second time, and by leav¬ 
ing anything you intend to take off some 
Other time, you are squandering the strength 
of your vine. Destroy all the caterpillars 
and all the insects you find feeding on the 
vines, the steel blue beetle who will eat into 
the buds; but protect the lady-bug, mantis 
and all the friends of the vine. — The Grape 
Culturist. 
-- 
Reports from Vlimynrdists, ns to tho condition 
and prospects of the grape crop, are respectfully 
solicited. YVe desire to make this department 
of tho greatest practical use to our grape grow¬ 
ing readers. 
mmmn. 
SHOEING HORSES. 
This subject, was recently discussed at a 
meeting of the St. Lonis Farmers’ Club. 
Col. Colman is reported assaying:—“ More 
horses are rendered lame and useless by bad 
shoeing and by leaving Hie shoes on too 
long, than by any other cause. Tlie anatomy 
of the horse’s foot should be understood by 
the sheer. It fe common to pare off loo 
much, even the frog, and to rasp off the out¬ 
side. The frog should never he interfered 
with—it will shed off itself. It is a sort of 
cushion to sustain a portion of the horse’s 
weight. Tlie bars should be elast ic—-not loo 
much confined by the unyielding iron. There 
should be as much space of tlie sides of tlie 
hoof left free ns possible. I should prefer 
to use but three nails, and place them as fur 
forward as possible. Shoes should be reset 
often—once a month. On our streets and 
on stony farms shoes may he necessary; hut 
on ordinary farms they may be dispensed 
with in summer, and should he ns much as 
possible. Another important point is, to 
keep dry stalls. When these are wet with 
urine and steaming with ammonia, it is had 
for the feet. Keep them dry and clean ; give 
the horse plenty of dry straw to stand upon. 
1 prefer an earth stall. Be sure, in shoeing, 
that you get a level surface for the shoe. 
Small nails should he used. Bonner takes 
exquisite care in tlie shoeing of Ids homes. 
He lias a block of marble, perfectly level, 
on which to put the foot to see that it is 
level. Red-hot iron should be kept off the 
hoof—it is an outrage. 
Dr. Morse said he had practiced putting 
leaf mold or top soil on plank floors in sum- 
mor, with excellent results, for the horse to 
stand upon and to absorb the urine. It 
should be renewed daily, or so much of it as 
becomes soaked : and it. makes a valuable 
addition to the manure pile, besides keeping 
the horse’s feet in good condition. Dr. 
Spalding objected to the use of Die buttress 
upon his horses’ feet. Thinks on a farm, 
the shoes may remain on six weeks without 
injury. Mr. Page said:—"The best horse 
shoer I ever knew, never put a hot shoe upon 
tho foot. Every blacksmith who does it, 
ought to have a hot shoe applied once to 
himself. 1 have thought that a horse’s shoe 
might be made In sections—two pieces—so 
as to admit of the expansion of the hoof.” 
-*-*-♦- 
Inquiries fur Horsemen.— W. 0- writes: “ I can¬ 
not learn my horse to hack up. How is Hie best 
way to do It?"- F. M. P. wants to know wbut 
idea men have ot beauty who trim tho hufr of a 
horse's tail off square just below tlie end of tho 
tail proper—if It is because it. is litsliloRuble to 
do so?" 
rMitt-ltjerlr. 
WARREN vs. BUTLER CO., 0., HOGS. 
I see in Hie Rural New-Yorker, May 
14ih, a list of good hogs reported by I. 8. 
Marshall of Butler Co., Ohio. He has 
made some statements in his article that I 
will take exception to. 
First, lie says it is the greatest pork raising 
locality In the United States. Now, I know 
lie is mistaken. It is known by the pork 
raisers and pork merchants in both AVarren 
and Butler counties, that AVarren raises 
more good hogs than uny other county in 
the United States; and the books of the 
pork merchants will show what I say is true. 
Again he says:—“At the Same age of 
slaughtering, we found we beat our Warren 
Co. neighbors in pounds.” Now, I will 
admit that my Butler Co. neighbors raise 
some good bogs. 
And I will also inform Mr. Marshall 
that one hundred and ibrty-one head of tlie 
hogs that he reported as Butler Co. hogs 
were reared aud fattened by persona living 
in Warren Co., and some of them not in the 
vicinity of Monroe, as stated in his article. 
Again, if he can show Butler Co. to lie 
the greatest pork raising county, it is all 
right; but in trying to do so don’t intrude 
on Warren Co. to get a few lots of heavy 
hogs, report them us Butler Co. hogs, and 
then say: — “AVe beat our AVarren Co. 
neighbors in pounds.” — Robert Cook, 
Franklin, 0., May, 1870. 
----♦»»- 
HOGS IN VIRGINIA. 
In looking over a copy of the Rural New- 
Yorker, I saw a list of Poland and China 
hogs raised and fed by different men in Ohio; 
they were very fine. 1 have that Stock of 
bogs, pure blood. I got a pair two years 
ago; they are considered the finest hogs that 
have been introduced in the county. My 
old boar measured from root of tail to endol 
nose, six feel six inches strong growth; five 
feet four inches in very common stock order; 
from root of tail to top of ham, eighteen 
inches; strong legs; short, strong bone; easily 
kept. I sold him tlie other day for $100. I 
have one from Mr. Magie of Ohio; lie is very 
fine.—AV RIGHT AV elton, Mineral Co., W. Va. 
