Dairy Ifptsbanbrn. 
X. A* Wn-LAKO, A. M. f ICDITOU, 
O# Littlk Fail*, IIkukimik CuUnTir, Nmw Yottic. 
CREDITS AGAIN. 
The Massachusetts Ploughman still con¬ 
tinues to use detached purls of our recent 
Montpelier Address without giving credit— 
printing the same as original editorial. An 
article on " The cheese factory system ” in 
the Ploughmuu of Nov. 26th, has nearly a 
half columu of matter from our Address, but 
which is made to appear us its own original 
nmller. It is taken, “ word for word,” from 
u report of the Address published in the 
Vermont Recorder and Farmer of Nov. 4th. 
This bare-faced plagarism in a journal of the 
pretensions of the Ploughman, is rather low 
business. We see paragraphs in our ex¬ 
changes, credited to the Mass., Ploughman, 
which first appeared in this department of the 
Rural Nkw-Yokkick. The following is a 
specimen. 
TheMiismictiusottaPloiijflnnnii thinks theprfoo 
of cheese must rise. It says the product of this 
country will fall short, of tncavcrajreon account 
ot the drouth, mid tile product or England is, 
probably, at least n third below the average for 
tliesame reason, and tlmt Involves a deficiency 
of something like 00,000,000 Of pounds there, 
while -'ast armies of non-produoors, and 
Kreiit consumers on the continent will cut up all 
that Can bo made there. Wo see no reason, 
therefore, why our shlpmeuls should not com¬ 
mand advanced prices. 
The facts stated here first appeared in the 
Rural New-Yorker of Oct. 8th, ami arc 
tho result of our European and home corres¬ 
pondence, together with personal investiga¬ 
tions, requiring much labor. Wc have the 
charity to think that the managing Editor of 
the Ploughman mast be absent, or has en¬ 
trusted his columns to some raw hand, who 
systematically relies upon taking the labors 
of other writers to make up his editorials. 
He must be having an easy time, 
-♦♦♦- 
LATE MADE CHEESE. 
Proper attention should be given at this 
season to the curing of late made cheese. 
There is not a year that passes but we hear 
of considerable losses on account of imper¬ 
fect curing of late made cheese—cheese 
which has been kept at so low tempera¬ 
ture tiiat, fermentation has been arrested, 
and tho surplus moisture so long retained in 
tho cheese that no after treatment can re¬ 
store flavor and make it a good product. 
When cheese comes from the press it 
contains a certain amount of moisture, which 
should soon puss off in vapor in order to se¬ 
cure desirable results. In a well made 
cheese, kept at proper temperature, this 
moisture will evaporate and the cheese will 
ripen with good flavor. But if the tempera¬ 
ture be low, the process of evaporation and 
ripening will be slow, and the moisture be¬ 
ing retained becomes sour, bitter, or other¬ 
wise unpleasant to the taste, and thus dam¬ 
ages the cheese. It is said that a ton of 
newiv made cheese, at a temperature of 70'*, 
wil^flpfe off two pounds of moisture per 
^^^^There should be sufficient ventilation 
"^niie curing room to allow ibis moisture to 
escape. 
But to secure good flavor it is important 
that fermentation should commence in tho 
cheese soon after being removed from the 
press, and it should be carried on in a uni¬ 
form manner until the cheese has ripened or 
is fit for market. Tho best temperature for 
securing this end—it has been found by ex¬ 
periment—is at about. 70° Fahrenheit. Late 
made cheese is often very much neglected. 
Not only is the temperature of curing rooms 
allowed to fall too low, but, in addition, the 
natural dampness of the atmosphere during 
the fall and early winter adds to the trouble, 
and the result is a still' or soggy, ill-flavored 
cheese. 
There is no reason why the November 
cheese should not be much better in quality 
than usually obtains. The milk at this season 
is very rich in cream, and the cheese general¬ 
ly does not lack in butter. The fault is not so 
much in any want of good material from 
which to make an acceptable product, as in 
the imperfect manner that the product is 
cared for while being prepared for market. 
Some people fall into the notion that line 
clieeee is the result, wholly or for the most 
part, in the manipulation of the milk and 
curds. They seem to think that when the 
cheese is once made and upon tho shelf there 
is no farther opportunity to exercise their 
skill. This is a great mistake, and lias re¬ 
sulted in immense losses from year to year. 
Tiie propci 1 curing of cheese upon the 
shelf is a very important part of good dairy 
management, and it is the one great point 
in which American manufacturers are now 
most deficient. When the natural tempera¬ 
ture of the atmosphere ranges at about 70°, 
there is no great difficulty in producing that 
fine, delicate, nutty flavor which is so eager¬ 
ly sought for in foreign markets. But in ex¬ 
tremely high temperatures, as well ns in 
low temperatures, tho cheese not unfre¬ 
quently loses its flavor, and of course is 
justly condemned in market as poor or infe¬ 
rior. Late fall and early winter-made cheese 
should he kept in a warm and well venti¬ 
lated room until it has ripened, or become 
so mellow that it will spread down smoothly 
when tried under the thumb and finger. It 
may then be kept at a lower temperature 
than 70" without injury, providing it is not 
allowed to freeze. 
Late made cheese should not be sent for¬ 
ward before it is properly cured. The best 
place for green cheese is at the factory or at 
the farm-dairy, where it can receive proper 
attention. Wo do not approve of selling 
and shipping cheese when it is green and 
unfit for market. The buyer, if lie be an 
expert, will ahvuys make a deduction in 
price on such cheese; while the loss in repu¬ 
tation which a factory is likely tc sustain on 
account of sending forward an inferior arti¬ 
cle will make the factory pay dea.ly for its 
unwise action. 
We hope to see more attention pal 1 to the 
proper curing of cheese, and the in. mouse 
losses that have been sustained the pas* sea¬ 
son from this one cause should be a lesson 
to be duly heeded in the construction of 
curing rooms. 
-»■»♦ — . ..... 
CHEESE AS FOOD. 
To the question—Why is it that the con¬ 
sumption of cheese is so very small, if its 
high value as food is so well understood?— 
the Germantown Telegraph answers as fol¬ 
lows:—“It is because cheese eaten in any 
quantity tU make its nutrition ‘felt,’ is tho 
most unwholesome food in the wmiii; where¬ 
as, in very small quantities, which will not 
help the manufacturers much, it is Just the 
contrary, as the ‘ corrector ’ of other food.” 
Paragraphs like in.* above are very likely 
to mislead. Cheese is no*, an unwholesome 
food, when “eaten in quantity sufficient to 
make its nutrition felt.” The fact is very 
clearly proved in the case of the English la¬ 
borer who, when abundantly supplied with 
cheese, can get along with little or no other 
animal food, and retain his health and 
strength. Cheese is a great blessing to poor 
people, who cannot afford to use other forms 
of animal food. A recent letter from a cor¬ 
respondent in Paris, speaking of the scarcity 
of animal food, says that “ living upon bread 
and net, I am faint from morning till night, 
and that no one can imagine what the priva¬ 
tion from meat Of cheese is, without they try.” 
But tho Telegraph admits that cheese 
eaten in small quantities, is beneficial “ as a 
corrector of other food,” and yet this con¬ 
sumption, it says, would not help the munu- 
iuoturera much. Now the cheese manufac¬ 
turers would ask for nothing better than 
such a consumption of cheese, if it were gen¬ 
eral among the people. Bay that each indi¬ 
vidual should take only one ounce of cheese 
per day, or a third of an ounce at each meal, 
simply as a “ corrector of other food,” and 
this small quantity distributed among our 
forty millions of inhabitants, would make an 
annual consumption, hi the United Slates,of 
910,000,000 of pounds, or nearly four times 
the product annually made in the whole 
country. But suppose we deduct ten mil¬ 
lions of inhabitants, as non-consumers of 
cheese, and allow only half an ounce per day 
for the 30,000,000 of people—and we have an 
annual consumption of cheese amounting to 
5142,000,000 of pounds, which is still about. 
100,000,000 of pounds more than the whole 
country produces. 
Now we should say that a half ounce of 
cheese per clay would lie a very small ration, 
and yet if the demand for our home con¬ 
sumption of cheese was 100,000,000 of pounds 
above our annual production, it would help 
manufacturers of cheese amazingly. 
■ - ■»«♦ -- - 
CHEESE PRESSES. 
A correspondent from Pennsylvania 
inquires “for the best cheese press in use 
at the factories, ami where it can be ob¬ 
tained, &c.” The presses at the factories 
are all quite similar In construction, and, ex¬ 
cept the iron screw and its fittings, are 
usually made upon the spot by some car¬ 
penter. These presses are not. patented, nnd 
are so simple in construction that any one 
handy with tools can do the wood work for 
less money than their cost of transportation 
over long distances. The wooden frames 
should he made of well seasoned timber, and 
the parts of sufficient size to he strong, so as 
not to spring or warp. The sills for holding 
the hoops are about fifteen inches wide and 
four inches thick, and the beams ten inches 
by four inches thick. The posts are of the 
same thickness, and of the width of the sill 
at the bottom, slanting to the width of the 
beam at tho top. The posts should be about 
four led ten inches long. The sill and 
beam are let into the posts say about a half 
to three-quarters of an inch. The sills stand 
about two feet from the floor, and the beams 
are about two feet five inches above the 
sills. The posts arc set about two feet 
apart, which gives a space of two fed by two 
fed five inches for the hoop. Iron rods 
with nut and screw at the ends, are used for 
holding the wood work firmly in place, and 
six or eight frames or presses may be con¬ 
nected together. The screws are attached 
to the beuniH at the center. They are manu¬ 
factured for the purpose, and may be had at 
any dairy furnishing store. The late pat¬ 
terns have raehets attached to the head of 
the screws, so as to facilitate turning. 
The self-regulating press used in farm 
dairies is not employed at the factories. The 
screw presses take up less room, are more 
substantial, and altogether cheaper. Another 
reason for their use is that they press evenly, 
and will do just the amount of pressing de¬ 
sired, and in factories where a number of 
cheeses are to be made daily, they are more 
convenient than the others. 
bottom and one side remain; cut a small 
strip off one end of the lid, so that it will 
slip in between the ends of the box, placing 
the lower edge one and a-lialf inches from 
1 he side and an inch from the bottom; the 
other edge of the lid is to reach the top 
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POULTRY NOTES AND QUERIES. 
White LcKhom Poirli. 
G. L. T., Harmony, N. Y., writes:—“ Will 
you please furnish me, through the Rural 
New-Yorker, a perf.-ct description of the 
White Leghorn fowls, with all the distinct¬ 
ive markings?” 
and outside corners of the ends, thus form¬ 
ing a deep angular box, with long aperture 
at the bottom. As shown in the cut, the 
lid forms the slanting side B; C forms the 
trough, where the corn will descend down 
to it when put into the angular box; then 
pul hinges on the lid, A; the open part of 
the hopper has a row (D) of slats two inches 
apart; these slats should be brought to the 
edge of the box, so that the fowls can just 
rjacli the bottom of the angle; the corn falls 
down as fast as tho fowls pick it away. 
Silver I’licnaaniH. 
A correspondent inquires, in the is¬ 
sue of Oct. 22d, in regard to the proper 
name of his fowls. I have had such fowls 
speckled, with a large crest, and believe 
the proper name for them is Silver Span¬ 
gled Polands, as in shape, size and gen¬ 
eral characteristics they resemble the 
White Crested Black Polands that I now 
. keep. In the winter of 1868 I visited the 
r villa of R. L. Maitland, Newport, R. I., 
and saw there some Silver Pheasants. 
They do not resemble common fowls at 
all. They seek the shade of the ever¬ 
green trees, and slum the stranger’s pres¬ 
ence like partridges. They do not have 
the erect carriage of common fowls, but 
more the shape of a pigeon or crow, with 
tail about eighteen inches long, carried 
horizontally. The color is like the Silver 
Spangled Polands. They have no crest, 
jg They do not cross with other fowls, but 
P roost with them. 1 Judge they have the 
usufll bird habits of laying only as many 
eggs ns they can cover before setting.—Z. 
E. J., Irasburg, Vt. 
account in a small hennery, say of four hun¬ 
dred to five hundred hens. How lunch 
ground they require, whiit kind of feed to 
make them productive and healthy, the kind 
of cover or coop they need, the best, and 
most productive breed to procure, &c., arc 
things I am ignorant of and want informa¬ 
tion upon.” 
About jls good a treatise for our corres¬ 
pondent to study is t lie Rural New- 
Yorker. We opine all bis queries will he 
found answered, from time to time, through 
its columns. Barley and oats arc always 
good for fowls. The size and style of tho 
hennery he desires may he found in Volume 
twenty-one or twenty-two of the Rural. 
The largest, and best American treatise we 
know of, in hook form, is “ Bement’s Ameri¬ 
can Poulterers Companion,” which can lie 
had at this office; price, $2. 
How to Tell I lie Sex of Kicks. 
I saw, iii an issue of the Rural New- 
Yorker, a few weeks ago, a statement tell¬ 
ing how to tell the sex of a hen’s egg before 
it is hatched. Will the correspondent tell 
whether he means the vivifying speck,—the 
cavity inside the shell near the end ?—a. 
Broom Corn Heed for Poultry. 
H R. asks if broom corn seed is good for 
poultry. I will say yes. When allowed to 
get. fully ripe, and well dried, fowls will do 
well on it. At least, such has been my ex¬ 
perience for several years.—W. H. Turpin. 
Liititr Braliutii Code Wanted. 
W. II. Thornburgh of Hagerstown, Ind., 
writes us that he “ wants some of the read¬ 
ers of tlie Rural New-Yorker to inform 
him where lie can get a full-blooded Light 
Brahma cock, and at wliat price.” 
The White Leghorn fowl has plumage of 
pure white, with hackle, or neck, and saddle 
feathers slightly tiuyudgold ; their legs 
and skin are yellow. The cocks have large 
single combs, which should be perfectly 
erect, full wattles and large cream or white 
ear-lobes, extending sometimes upon the 
face. The hens have usually large combs, 
which, in a full-blood fowl, lops over similar 
to the Spanish. They are excellent winter 
layers, and lay as large a number of eggs in 
a year as any known fowls. They seldom 
are inclined to set. The young are easy to 
rear, feathering up soon, and at the age of 
six weeks are miniature chickens. In this 
connection we give for the benefit of our 
correspondent an illustration of a pair of 
White Leghorns, from which lie may be 
able to tell the distinctive points of the 
breed. These birds are imported from Leg¬ 
horn, Italy, where they are highly prized for 
their egg-producing qualities and for the 
table. _ 
Wieliei'-Work Nests. 
The following engraving gives an idea of 
a wicker-work nest, which is recommended 
by the Cottage Gardener as just, the thing 
for breeders to use, as the liens lake to them 
readily. All that is needed to make them is 
an augur, a saw, a hill-hook, a clasp knife, a 
stout piece of leather lor hinges, some t acks, 
a few poles, two inches in diameter, cut 
fresh from the water willow, some strips, 
and a few seasoned pieces of hoards. Rive 
the willow rods into luths two-eighths ol' an 
Fertility of Ekes. 
In answer to correspondents upon the 
above subject we cannot do better than to 
give an engraving from and what the “Prac¬ 
tical Poultry Keeper ” lias to sny iu regard to 
the matter. It says the way to tell unfertile 
eggs, at ns early a period as possible, after 
being set under a hen, is “ to remove her on 
the eighth day by candle-light, and hold each 
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; iji ifj 
inch thick; wattle them on the frame as in 
the engraving. If water willow cannot he 
readily obtained, any other wood that is sus¬ 
ceptible of weaving into baskets will answer 
the purpose. This device makes a good 
cool retreat for liens in hot weather. 
A Cheap FccriiiiK Hopper. 
Here is a cheap plan for a Feeding Hop¬ 
per, which can be made out of an old can¬ 
dle box, for the want of a better thing. Take 
off the lid and one of the sides; let the ends, 
egg between the eye and the light, in the 
manner represented. If the egg be fertile, it 
will appear opaque, or dark all over, except, 
perhaps, a small portion towards the top; 
but if it be unimpregnated, it will be still 
translucent, the light, passing through it al¬ 
most as if new laid. After some experience 
the eggs can be distinguished at an earlier 
period, and a practised hand can tell the un¬ 
fertile eggs even at the fourth day. Should 
the number withdrawn he considerable, four 
batches set the same day may be given to 
three hens, or even two, and the remainder 
given fresh eggs ; and if not, the fertile eggs 
will get more heat, and the brood come out 
all the stronger.” 
Information on Poultry Breeding, &c., Do- 
aired. 
A. K., Erie, Pa., writes us:—“Gan you 
recommend to me the best treatise on the 
domestic fowl, on the rearing, taking care 
and productiveness of same? In our four 
book stores here there is no treatise on the 
subject, and supposing that you would 
likely know the best treatise, I venture to 
write and ask you whose it is, where it can 
be had, and how much it will cost, that 1 
may remit and obtain it. In connection 
with our malt house here we have considera¬ 
ble cheap feed, waste, including from 
twenty to fifty bushels of sklmmiugs, (light 
barley and oats which float to the top of our 
steeps in malting,) per iveek, which, it oc¬ 
curred to me, might be turned to profitable 
PIG-PEN PAPERS. 
Wiih it Mcusles? 
A noo raised upon my father’s farm, 
was, to all appearances, in a thrifty con¬ 
dition and fattened wc-ll, until about two 
months since, when it was noticed that 
when lying down it breathed with difficulty, 
and made a noise similar to snoring. It 
cont inued to eat well, however, and fattened 
until a few days since, when it was butch¬ 
ered. There was au unusually large lump 
of flesh upon the back of the neck, and, upon 
being opened, all the flesh in every part was 
intermingled with numberless little sacs 
containing watery matter, in the center of 
which was a small, white, solid bull about 
the size of a bird-shot. Some pronounced it 
measles; what say you of the disease and its 
remedy.— H. Hunter Spindle. 
We are not familiar with the disease 
called measles in swine, but supposed its 
presence indicated by eruptions. Our cor¬ 
respondent does not say upon what or bow 
j the animal was fed. Let experienced swine¬ 
herds give further light if they can. 
Chester White*. 
R. K. C. Bardwei.l, Pen Yun, N. Y., 
writes the Country Gentleman: — “There 
has been a great deal of noise made about 
the Chester White hog; yet, that there are 
no pure blood hogs known by that name, is a 
fact getting to he pretty well understood l»y 
breeders everywhere. I bought a pair last 
spring, myself. I put them iu a pen near a 
pair of Yorkshires, of the suiue age, and I 
soon found that they would eat one-third 
more than the Yorkshires, and did not grow 
as fast at that. Paschal Morris says, in 
the November number of the Practical Far¬ 
mer, that they have now succeeded iu clap¬ 
ping the Yorkshire head on the Chester 
White body, and have an improved hog as 
the result. Now if they will keep on im¬ 
proving until they get the Yorkshire body to 
go with the heads, they will make still farther 
improvement. Mr. E. A. Hewitt tolls the 
truth about the Chester White hogs, in the 
Rural New-Yorker of Nor. 12, and 1 cor¬ 
dially agree with him in all Unit lie says iu 
regard to the so-called * Chester White.’ ” 
Biff riira the Result of Tet'dinii. 
John Danforth of Connecticut, writes us 
of a pig of the “improved Ohio Chester 
breed,” called “ Eclipse Jr.,” received from 
Ohio, about the 14th of July, 1868, then six 
weeks old. Before he was slaughtered his 
weight was 1,128 pounds. When dressed 
the leaf lard weighed 114 pounds; shoulders 
and hams 216 pounds; clear pork 412 
pounds. Mr. DanfORTH does not stale his 
age when slaughtered. He adds;—“ I now 
have another pig called the ‘ Ohio Buckeye 
Boy Jr., received from Ohio (Mr. Silver,) 
when nine weeks old, in July last, and weigh¬ 
ing 104 pounds. 1 shall keep him over; lie 
is doing well and will weigh (Nov. lltli,) 
over 300 pounds.” Mr. Danforth says he 
feeds more and differently from other hog 
growers iu ids neighborhood. He uses 
“ considerable wheat bread that comes from 
the rich man’s table to the poor beggar.” 
