MCI 0 Bill WS&AL HIW-10U1B. 
DBO. H 
Iitirij tjiusbanbrj). 
X. A. WILL AUD, a. m., editor. 
Of Littlb Falls, Hkhkimbk County, Nbw Yokk. 
ABOUT CREDITS. 
The Massachusetts Plouglmian of Nov. 
19th, in a leading editorial on “ Profits of 
Dairy Fanning," prints nearly a column of 
matter from our recent address at Montpe¬ 
lier before the Vermont Dairymen’s Associa¬ 
tion, giving no credit for the same. The 
facts embraced in the matter, taken by the 
Ploughman from our address, and printed as 
original in that paper, cost us much labor 
and many miles of travel. The address was 
printed In the Vermont Record and Farmer 
of Nov. 4th, from which the Ploughman 
takes its editorial, verbatim. But, not con¬ 
tent with one article, the Ploughman cuts 
out enough matter from the address to make 
two other articles, and prints them as edito¬ 
rials. Again, the Ploughman of same date 
reprints an article entitled “Churn More 
Milk, or Skim Deeper," and credits it to the 
Mark Lane Express. That article was writ¬ 
ten for, and first appeared in, the Dairy De¬ 
partment of the RubAL New-Yorker of 
Oct. 9th, 1809. 
Will the Ploughman do us the justice to 
acknowledge Us want of credit, so that its 
readers may be advised that our Montpelier 
speech was not made up from the Ploughman's 
editorials 1 
--- 
A NEW STYLE OF CHEESE. 
Since the inauguration of the associated 
dairy system there lias been a constant 
effort to introduce labor-saving appliances, 
so that large quantities of milk may be han¬ 
dled and manufactured in the best manner, 
and at the least expense. The Improved 
cheese vat is a great advance over the old- 
fashioned tub. The curd knife, the milk 
agitator, and various other devices used In 
the “ cheese making art,” have contributed 
largely to the success of the system. Re¬ 
cently there has been invented an arrange¬ 
ment for pressing the curds, which lias in 
view a complete and radical change in the 
style or form of the cheese itself. It pro¬ 
poses to do away with round surfaces and 
substitute the square or oblong shape. 
There are several advantages which these 
shapes have over the present, style of cheese. 
In the first place, a less number of hoops or 
molds for pressing the curds would be re¬ 
quired. Then the cheese would be more 
easily bandaged; and thirdly, it could be 
more economically boxed when ready for 
market. In the manufacture of small 
cheesoe, weighing from ten to fifteen pounds 
each, there would be a very important 
saving of labor and in the cost of boxing by 
using the square form. The inventor claims 
several other advantages, but we have named 
those concerning which there can be no dif¬ 
ference of opinion among men who are 
familiar with cheese manufacture. 
But, before discussing the question farther, 
it will be proper to explain more fully how 
the curds are to be pressed and the cheeses 
of different sizes put in shape. The molds 
which take the place of hoops for pressing 
the curds, consist of a series of frames made 
from stout plank, the corners secured by iron 
clasps, and with one side opening on hinges 
for removal of the cheese. These frames 
may be made large or small, to accommo¬ 
date the quantity of curd. They may be 
large enough to receive two hundred or more 
pounds of curd at a single pressing, or for 
one press and screw. The cheese, therefore, 
when it first comes from the press, is in a 
largo cubical block. It is then sawed up 
into oblong cakes of any desired size—a 
bandage wrapped about meh cake, and put 
back in the mold in layers, separated with 
thin hoards, when pressure is again applied. 
After remaining in press a proper length of 
time, the cakes are taken out and placed in 
the curing room, upon the shelf, and turned 
daily from side to side, or a quarter of a rev¬ 
olution at a lime. Now, under this process 
it. will be seen that a mass of curd of three 
hundred pounds’ weight, will require but 
one mold or hoop, and yet a dozen or more 
cheeses may be formed out of this cubical 
block, with much less labor and expense 
than when round hoops are employed for 
each cheese. 
Another very great advantage in the ob¬ 
long cakes is the ease with which they may 
be boxed, The material for making the 
round wooden box is becoming scarce and 
expensive, and already inquiry is made as to 
a substitute. We cannot go on usiug the 
round wooden box for any great length of 
time, because the scarcity of' material, or the 
long distances which it will have to he 
transported will render this form of box 
altogether too expensive. Paper must un¬ 
doubtedly be used as a substitute for the 
wooden hoops, and even to-day, it is claimed, 
a good, substantial paper box may be fur¬ 
nished as cheaply as of wood. A square 
box, on the other hand, is easily made, and 
is much less expensive than any other form 
of package. In shipping the oblong cakes, 
a number can be packed together in one 
case, thus still farther reducing the cost of 
package. 
The demand for a small-sized cheese—one 
weighing from ten to fifteen pounds—is in¬ 
creasing from year to year. Such cheeses 
are much needed for home consumption, but 
hitherto the trouble und expense of manu¬ 
facturing small cheeses have kept them on 
the market only in limited quantity. It is 
believed that the home consumption of 
cheese could be greatly promoted by a large 
manufacture of these small cheeses, and Mr. 
Holdiudoe, the inventor of the oblong 
cheese, claims that these shapes would be 
more convenient to the grocer, since the 
weights can be cut by measurement; while 
at the same time a square or oblong form is 
more economical to the consumer, because 
it can be more readily cut without waste for 
the table Ilian from a round shape. 
The oblong cheese is very easily bandaged. 
Along strip of cloth is dampened and laid 
upon the table, and the cheese simply placed 
upon it and rolled over until it is completely 
covered. The cloth is then cut, where the 
lap comes on the cheese, the margin at the 
ends turned down in place, and this com¬ 
pletes the work of bandaging. This, it will 
be seen, is much more readily done than 
when the cloth has to be measured in pieces 
and the ends sowed together and then 
slipped over the cheese. 
Mr. Holdrtdgk claims that the oblong 
form is of great advantage in preserving the 
flavor of cheese while curing, inasmuch as 
the escape of the whey by evaporation is 
facilitated; for as the whey percolates to¬ 
ward the bottom of the cakes, and the cakes 
being turned from time to time only a 
quarter of a revolution, the whey, instead of 
turning back towards the center of the 
cheese, (jus in case with round cheeses,) is 
turned at right angles thereto, and is, conse¬ 
quently, always tending towards the outside. 
The tvhey, therefore, is so far expressed and 
evaporated that decomposition is much less 
liable to take place. The cheese, it is 
claimed, cures better than round one9, as the 
gases, if any be generated, escape from the 
end of the cheese, und are not forced back 
And forth through the cheese, as with the 
round ones. The consumer, when cutting 
these cheeses for the tabic, turns back the 
bandage from the end and cuts a thin slice 
of cheese, which is to be retained for the 
purpose of sealing the cheese. Then any 
number of slices desired for the table are cut 
and the cheese closed by replacing the thin 
slice first taken off, together with the band- 
age, and setting the cheese on end, when it 
is sealed and safe as one uncut. 
Without indorsing all the advantages 
claimed for this new style of cheese, wo have 
enumerated some, at least, which arc of suffi¬ 
cient importance to recommend it to the 
attention of the dairy public. 
In making any radical change in the style 
of cheese the market and the tastes of con¬ 
sumers, of course, must be consulted. If the 
prejudice of consumers be so strongly set in 
favor of round cheeses that a les9 price is 
obtained for oblong shapes, thou this must 
militate against their introduction, notwith¬ 
standing the producer may see clearly the 
several advantages, named in manufacturing, 
&c. Wc are hardly prepared to say what 
the verdict would be in the English markets 
regarding a new style of cheese, but in this 
country wc are informed by dealers who have 
been handling a limited quantity of oblong 
cheeses that they sell readily, and sit a price 
equal and even better than the round style. 
Some factories have been proposing to 
manufacture small cheeses, but on account of 
the great number of pressing hoops required, 
and the extra labor of pressing and bandag¬ 
ing, have been deterred from manufacturing 
small round cheeses. To such factories the 
oblong shapes obviate the difficulty, and the 
change proposed will claim attention. 
As we have endeavored to keep our 
readers thoroughly advised in regard to all 
improvements or changes proposed for dairy 
practice, the above description of the new 
style of cheese will be of interest to many 
who are desiring to keep well up in all that 
pertains to dairying. 
-♦♦♦- 
DAIRY NOTES. 
Cream Strainer. 
D, Chenango Co., N. Y., agrees with Mr. 
Ingram In his article on Butter Making in 
the Blue Grass Region, except about the 
cream strainer. He prefers the excelsior 
strainer, which he has used several years, to 
that described bv Mr. Ingram, because it 
“ refines all white-caps and dried cream, 
and equalizes the cream so that all the but¬ 
ter comes at once, and there is no speck, 
either white or black, in the butter or but¬ 
termilk.” _ 
I'otmoes for Milk. 
Recent experiments by dairymen in Eng¬ 
land, seem to show that potatoes fed to milch 
cows are equal to turnips, carrots or beets, for 
milk production. We do not know but this 
will prove to be the case, but we have serious 
doubts about it. Let some of our readers try 
the experiment. 
arm wcantnm. 
HORSE POWERS: 
Endless Clin in or ltntlwny Horne Power. 
The readers of the Rural New-Yorker 
are probably no strangers to the merits of 
the Endless Chain or Railway Horse Powers. 
They are to be commended for the small 
amount of room, comparatively, they occupy, 
their adaptability to all kinds of labor, being 
readily applicable where the sweep powere 
cannot have room to operate, the ease with 
wlijch they are moved from place to place, 
and, more than all, for their greater economy 
winter. This is aided, of course, by the 
snow and by the trees themselves. But we 
know that there is great virtue in leaves as 
a protection; that is, the writer adopts it as 
the best he can get, applying a bed plenti¬ 
fully around the roots of vines, shrubs and 
trees. A little soil on top to hold the leaves 
is our practice, and we also loosen the soil 
before applying. 
A pile of leaves for your stable is so ex¬ 
cellent that no farmer should be without it. 
Leaves make a soft, warm bed; tbej 7 are 
excellent, absorbents, being always dry, and 
they impart to manure, not a tougb, “ long ” 
consistence, but give it a dark, brittle char¬ 
acter, which fits it for any use—unsurpassed 
as a top-dressing, and answering the pur¬ 
THRESHER, SEPARATOR AND CLEANER. 
in the application of horse power to any and 
every kiud of machinery, when rightly con¬ 
structed, over the sweep powers in use. Of 
the power, illustrated in the present number 
of the Rural New-Yorker, the manufac¬ 
turers say: 
“In point of easy running and amount of 
power given, with low elevation and slow 
walk of horses, it well merits the title of 
champion among tread powers. It is double 
geared and changeable, admitting of running 
the belt on either side of it, and gives a good 
motion of belt, with ordinary walk of team. 
The track or bridge is made on the ‘ rod ’ 
principle, that being found most substantial 
and durable. The * rolls,’ or wheels are five 
inches in diameter, with long hub or bear¬ 
ings, securing an upright position even after 
the wheel may have become worn. The 
rail on which the wheels run is made with a 
spring at the end, so placed as to place the 
wheel in proper position, and start it before 
it. reaches or come s, it; p n nlact with the solid 
track. This improvement is very simple and 
durable, and avoids the jar and noise com¬ 
mon to tread powers of different construc¬ 
tion. The bridge is longer than usual. The 
largest horse may be used, and yet have 
plenty of room to walk. 
“ They are made us shown in the cut, and 
also to use on wheels when desired portable. 
The Combined Thresher and Cleaner, the 
manufacturers aver, is the result of much 
practical experiment, by which they have 
combined simplicity, efficacy and durability 
with ease and certainty of operation. They 
are made with different lengths of cylinder 
when desired, the usual length being thirty 
inches. Their capacity for separating grain 
from the straw 7 is ample, being so constructed 
poses of a garden, aiding in the potting of 
plants, &c. 
We are apt to consider leaves light and 
possessed of little substance; this is a strong [ 
view against the leaves. But they have 
substance in proportion to their weight su¬ 
perior to most other light materials of a 
vegetable nature — far ahead of straw, of 
which so much manure is made. They are 
particularly rich in phosphoric acid, next to 
ammonia, the most highly treasured princi¬ 
ple of manure—treasured because rare, and 
because one of the necessities of vegetable 
growth. We, therefore, can ill afford to dis¬ 
pense with the leaves, which, though light, 
possesss a highly valuable substance, in 
some cases as high as twenty-three per cent, 
of phosphoric acid, as in the horse chestnut; 
twenty-one in the walnut; the oak having 
twelve, the fir sixteen. This in spring and 
summer; in the autumn less, but still for 
their weight possessing largely of this valu¬ 
able fertilizer. So is ammonia light, im¬ 
perceptible, save by the olfactories, going off 
into the atmosphere whenever a chance 
offers; and yet we do not discard ammonia, 
not even in the small quantities In which it 
is supposed to exist in the atmosphere and 
in the light, fragile clover leaf. Wc are so 
accustomed to water in manure that we are 
led to undervalue light substances. Save 
the leaves, save them plentifully, aud note 
their effect.—F. G. 
-- 
ECONOMICAL NOTES. 
Shall I Sell or Feed my Hay ? 
I have more hay than I need for my own 
stock, and can sell it for about f 18 a ton at 
the door; or I can feed it to horses on the 
ENDLESS CHAIN HORSE POWER. 
that the straw is constantly tossed or agitated 
after entering the machine, until it is dis¬ 
charged. The straw passes over a regulator 
and four tossing forks in passing through 
the machine. The sieves are 32x38 inches, 
and will clean, w ithout clogging or wasting, 
Jill the grain that the cylinder will thresh 
when run to its full capacity. These ma¬ 
chines are so made that the throat of the 
cylinder may be closed or made smaller 
when grain threshes hard; and being ad¬ 
justable, may be opened more when grain 
threshes easy. The grain is delivered at the 
side of the machine by a spout. Tailing 
elevators are furnished with each machine. 
There is but one small belt, aside from tail¬ 
ing elevator belt, required. The feed table 
is sufficiently low, so that the feeder stands 
level with the sills of the machine. When 
all the parts are in order the hum of the 
cylinder and rattle of straw 7 is all the noise 
that is heard.” These machines are made by 
the St. Johnsvillo Agricultural Works, St. 
Johnsville, N. Y T . 
-- 
GATHER THE LEAVES. 
TnE leaves have all dropped, and we are 
neglecting them; but nature is not; she 
takes care of her leaves and uses them, and 
the coat of protection is so great to the 
trees that frost seldom seriously visits the 
forest; the ground is generally unfrozen in 
farm. I would like to know how 7 much less 
you think I can afford to take and feed it (at 
my own expense) than it would sell for? In 
other words, how much is the manure of a 
ton of hay worth, on a farm that needs it ?— 
H. 0 STRUM. 
W« shall he glad to receive, and publish, 
from any of our readers, the results of any 
experiments which will help our correspon¬ 
dent to an answer to this question. 
Wood liaualuK Mnuufacturluu Machine. 
J. L. Whitman fives in a country abound¬ 
ing in black walnut and other valuable tim¬ 
ber, and wants to know where he can get a 
machine for preparing these woods for use 
as hangings. We cannot answer. We have 
seen the machine at work in the Michigan 
woods, but do not know where they can be 
obtained. Our correspondent may learn by 
addressing Parker Earle, South Pass., HI. 
Applyine Horse Manure. 
H. Ostrum asks:—“ Should I apply horse 
manure, free from straw, to the meadow 
early in the spring, or rot. it and apply in the 
fall?” We should prefer to compost it with 
lime and muck, aud apply in the fall. 
Broom Corn Seed, 
W. H. Turpin writes, when ground with 
corn or bailey, makes an excellent feed for 
horses, sheep and cattle. Hogs also do well 
on it. 
mgitmc Information. 
A HUMAN FACE REMODELED. 
We find the following statement in the 
Canton, Ill., Register of Nov. 18th. We 
print it in order to show that modern science 
and skill does not stop at apparent impossi¬ 
bilities, and to encourage those who may 
be similarly afflicted not to despair; 
There fives in this city a young lady nam¬ 
ed Lizzie Twinkham. Some yearn ago, 
when she was but a young girl, she was 
attacked with an ulceration of the face, which 
entirely destroyed her nose, upper lip, and 
nearly all the adjacent bones. By 
the time the ravages of the disease 
were arrested, she was the most 
hideous looking being that was 
' ever gazed upon. Her eyes and 
forehead were visible, but in place 
of her nose and month there was 
nothing blit a large unsightly 
hole, in which the raw and purple 
flesh was visible away into the 
throat. None could look upon her 
without turniug away in horror. 
Her parents were poor, and she 
was compelled to leave home. 
She sought labor, as she was 
able and willing to work, but her pres¬ 
ence was so disagreeable, on account of 
her terrible affliction, that she could not 
obtain a situation. About four years 
ago she found herself out of employ¬ 
ment and with no home. She was advised 
to go to the poor house. Despair and wretch¬ 
edness seemed to be her lot. Shunned as she 
was by society and abandoned by all. her 
sensitive nature was racked with torment, 
and she seriously contemplated suicide. Just 
at this time, a friend suggested to her that 
probably Dr. Wright, of this city, might be 
able to remedy her deformity, and improve 
the appearance of her face. With tears in 
her eyes, and with but faint hope, she called 
upon him. At first the Doctor thought it a 
hopeless case, hut the despondent aud de¬ 
spairing condition of the girl’s mind induced 
him to take the case under serious considera¬ 
tion. He consulted with Dr. J. H. Rainey, 
dentist, in regard to the feasibility of supply¬ 
ing teeth und the upper Jaw, which had been 
entirely eaten away. After examination, 
Doctor Rainey thought lie would bo able to 
supply the deficiency. Doctor Wright then 
determined to enter upon the work of mak¬ 
ing a new face for the young woman. 
The first business was to supply an upper 
lip. This was an exceedingly difficult aud 
delicate operation. The disease had not 
oul} 7 destroyed the lip, but it hud resulted in 
the healing process in connecting the flesh 
of each cheek to the stub of the upper Jaw 
bone in an unnatural manner. It was neces¬ 
sary to cut the flesh loose from the hone 
upon the inside. After this was done and 
the wounds healed, a piece of flesh was 
taken from the buck part of the cheek and 
transplanted to form the lip. This was a 
mo9t extraordinary operation, but was com¬ 
pletely successful. 
The lip being formed, the next step was 
to supply a nose. This required several 
operations. A piece of flesh was taken from 
the forehead in such a manner us to scarcely 
leave a scar, and brought down and made to 
grow where the nose should be. Ollier 
pieces were taken from each cheek aud ap¬ 
plied in the same manner. 
It was necessary that months should inter¬ 
vene between each operation, that the parts 
might become perfectly healed. The differ¬ 
ent operations were eminently successful, 
and the work is now complete. Dr. Rainey 
has supplied the teeth and a bridge for the 
nose, which holds it out in the natural man¬ 
ner. A stranger now meeting her would 
never imagine that she was once without 
nose or upper lip. She would pass in com¬ 
pany without special observation on account 
of any deformity. 
We regard this case as one of the most 
wonderful and interesting in the annals of 
surgery. Dr. Wright had already won an 
enviable fame ns nil eminent surgeon, but 
this case gave him pre-eminence. Dr. 
Rainey is also deserving of the greatest 
credit for the skill and geuius displayed in 
liis part of the work, and both gentlemen 
are entitled to the highest praise and warm¬ 
est thanks of the public for their generous 
and invaluable services to this poor and 
almost friendless young woman. 
-- 
Are Tomatoes Healthy? 
Will some one who understands inform us 
through the Rural New-Yorker whether 
tomatoes are healthy or otherwise? I ask 
because there have been rumors afloat this 
fall that they iuduced cancel's. — John AV. 
Landman. 
We have eaten tomatoes at least twenty 
years, almost daily, in one shape or another, 
and have suffered no ill effects, and never 
knew of a cancer in a family where they 
were plentifully eaten. 
Hygienic Inquiries, — Maby Gray ask6 if 
fltiv on© can fflvc a remedy for those troubled 
with worms. I have tried many remedies to no 
purpose.” 
