Jatug gjaskmlrji. 
NEW YOKE STATE DAIRYMEN’S ASSO¬ 
CIATION. 
THIRD ANNUAL MEETING. 
[Concluded from page 11, last number.] 
WAGES OF FARM LABORERS. 
Mr. Lewis of Herkimer believed that 
farmers were paying too high wages. There 
was great difficulty in discriminating in this 
matter. Some hands will do much more 
work than others, and some will not do 
enough to pay their board. He would be 
glad to see some feasible plan inaugurated 
to regulate wages, so that it would be fair 
and honest to all parties concerned. Mr. 
Hawley of Syracuse, Mr, Phillips of 
Chautauqua, and Beveral other speakers 
argued that farmers were paying a higher 
prioe for labor than their business warranted. 
Mr. A, A. Stevens agreed with the other 
speakers on this point but did not see how 
farmers could avoid paying high wages so 
long as incorporated companies were offer¬ 
ing and paying from $2 to $4 per day. Tt 
was impossible to get intelligent farm hands 
at much less price than the rates paid by 
manufacturers. Mr. Hawley thought that 
board, washing and lodging, were generally 
undervalued by laborers. The former gives 
these-as part compensation for labor, while 
the manufacturer and railroad companies do 
not. Hence in many cases the farmer pays 
really more than the companies. 
WASTE OH THE FARM. 
Mr. Stevens said whenever he used a dog 
for bringing up his cows, the animals were 
troubled more or less with garget. He had 
finally concluded that dog-help did not pay 
and since ho had discarded the dog his cows 
were not troubled with garget. 
Hon. John Stanton Gould of Hudson, be¬ 
lieved there was great waste going on with 
many farmers, on account of neglect in the 
care of tools. He would have all tools in 
use on the farm brought from the field and 
harvest at the close of the day, and he would 
make each laborer responsible for the tool 
he used. Mr. A. J. Phillips said a con¬ 
siderable amount could be saved annually 
by proper care of farm machinery. He 
knew of two mowing machines of the same 
pattern brought into Chautauqua Co., in 
1859. They wore used on farms of about tho 
same size and one of the machines from 
want of care was used up in three or four 
years, while the other which was properly 
housed and oiled and eared for, was still 
serviceable. 
GRASSES. 
Mr. Gould of Hudson said there were 6,000 
varieties of grasses, and he would like to 
know what varieties were most esteemed in 
Chautauqua Co. Mr. Stevens in reply 
stated that most farmers seeded their lands 
with timothy. June grass was the earliest 
in spring, was indigenous to the soils of the 
county, and was considered very valuable 
for pasturage. White clover is also indige¬ 
nous and valuable. Orchard, grass has of 
late been tried, and was much liked. Al- 
sike clover after being cut does not readily 
start again. Mr. O. H. Fields had grown 
Alsike clover with the best results. He tided 
it on the poorest land, and it did w ell. It 
gives good crops on wet and clayey soils. 
Capt. Merry of French Creek, had grown 
Orchard grass on gravelly soil with great 
success. It grows well on wet and dry lauds, 
starts very early in spring, at least ten days 
earlier than any other grass. 
Ira Porter said that Orchard grass re¬ 
quired careful sowing, and did not come to 
its full productiveness until three years after 
seeding. He was growing it on gravelly and 
inferior lands very successfully. It was 
early, nutritious and highly relished by 
stock of all kinds. Mr. Gould said the great 
want in pastures was a variety of grasses, 
so that one growth shall succeed another 
through the season. Orchard grass is ten 
days earlier than any other which is a mat¬ 
ter of much importance to the dairy farmer 
in spring. It has a tendency to grow in 
tussocks, but this is easily overcome by har¬ 
rowing or rolling. If this be followed by 
June grass, then by quack grass, and this by 
timothy and red top, and again by blue 
grass, all in regular succession, pasturage 
would be much more productive than usu¬ 
ally obtains. The quack grass he thought 
was very much maligned, as it was produc¬ 
tive, nutritious and gave a good flow of rich 
milk. I 
ADAPTATION. < 
This was the subject of the address of ( 
Harris Lewis of Herkimer. He thought 1 
nine-tenths of the failures in the world come 
from want of adaptation. Success in a low 
plane of life so considered was infinitely 
better than failure in a higher. He had 
. much rather be the head of a mouse than 
the tip end of the tail of any rat. Three 
things were necessary for success—mother- 
wit, study and practice. In selecting a 
daily farm the facility of marketing should 
be considered, and then the herd should be 
adapted to the product desired. For butter, 
Alderney* or Devons and their grades are 
preferable j next he would choose Ayr- 
shires, Short-Horns ; then Natives, and after 
these tiie Hoisteins, For the production of 
cheese a different order from that named is 
required. For butter, quality of milk must 
be sought; for cheese, quantity was more 
desirable. The feed of the cows must be 
adapted to the wants and nature of the case. 
For summer he considered grass the best 
food for dairy cows, and for winter early 
cut timothy or clover, with roots. Of roots, 
beet3 were preferred. He deprecated the 
use of corn meal, and said it was not adapted 
to the dairy cow, since it passed directly to 
the fourth stomach, and hence yielded but 
little nutrition. He believed in the use ol’ 
different kinds of grasses—three make a 
more perfect sod than two. He would con¬ 
tinue the rule of adaptation to everything on 
tiie farm. The cows should be the best of 
their kind and have the best care for their 
comfort. As to the milk, care should be 
taken tliat it be clean and sweet. He closed 
by saying that he was once asked by a 
grocer to point out. the trouble with a eer- 
tuin specimen of cheese, lie smelled it uud 
tasted it, arid mushed it under the thumb 
and finger. It had a bad smell, and it tasted 
os bud as it smelled. It appeared to he rich 
but the flavor was nasty. Tiie Whole trouble 
come from the milk not being adapted for 
making the cheese—that is to say, there was 
not enough milk in the cow manure to make 
a good cheese. 
DISCUSSION. 
In the discussion which followed the ad¬ 
dress, Mr. Stewart of the Buffalo Live 
Stock Journal, said he agreed with Mr. 
Lewis that meal should not be fed alone, but 
mix it with double its volume of cut hay 
and it. would be t brown up by the. cow ana 
re-masticated and would then he perfectly 
digested. Milk contains much oiiy matter— 
th'- very element needed and abounding in 
com meal. Cows like the mixture and will 
puss by early cut hay, preferring the more 
savory and more nutritious mixt ure of corn 
meal. Shorts or midlinga would be better 
than meal if they could be had of good 
quality. He would not feed large quantities 
of meal at a ration. 
COMPARATIVE PROFITS OF CHEESE ANO BUTTER MAKING. 
At the evening session the above topic 
elicited considerable discussion, Mr. F. 
Blanchard regarded cheese at 12 couts per 
pound as good as butter at 80 cents. He 
believed that dairying, whether butter or 
cheese, should be on ilia factory system. 
Butter making- at farm dairies is too heavy 
work for women. Mr. S. A. Farrington of 
Cattaraugus Co., said there were certain 
established rules to be considered, l{, takes 
two and u. half times as many pounds of 
milk to make a pound of butter as for cheese 
with t he same grade of cows. These dairy 
men do not generally take into account 
135 cents per pound, when the milk goes 
to thefactoiy, as saved in salt, packages, etc., 
so that when cheese sells at 12 cents* butter 
should bring 35 cents per pound. He referred , 
to some time prior to the establishment of 
the factory system, when Otsego county • 
Was almost exclusively engaged in butter- 
making while Herkimer was a cheese dairy¬ 
ing county. Herkimer then averaged |5 
per cow more than Otsego county, In I 
fattening hogs from the refuse of butter 
dairies the sour milk would make 100 pounds , 
of pork per cow. The most profitable dairy¬ 
ing is when butter and cheese are made in 
connection with each other at the same fac- , 
tory. 
Mr. O. S. IIall lias been engaged both at 
butter and cheese dairying. In nutter dai¬ 
ries tiie sour mill-: he values at $10 per cow. 
Is now engaged iu cheese making and thinks 
it more profitable than butter. 
It. Seers of Gerry values the sour milk at 
$8 per cow for the year. He had rather do 
all the labor concerned in butter making 
than to drive twice a day with milk to the 
factory. Has made $00 per cow from an 
average of thirty-six cows during the past 
season. He feeds sour milk to the cows and 
values it as above for this purpose, and 
churns with horse power, 100 pounds or but¬ 
ter to the churning. 
THE ANNUAL ADDRESS, I 
by Hon. J. Stanton Gould of Hudson, con¬ 
tained many valuable hints, and was listened 
to with marked attention. The point he 
would impress above all others was cleanli¬ 
ness; but the cleanliness which the dairy¬ 
man is called upon to practice is not confined 
wholly to these substances called dirt or filth 
in common speech, but to all the results of 
chemical transformations by which its own j 
atoms are decomposed and turned into sub- J 
stances which are foreign to uulk, cheese ; 
and butter. Nothing is more susceptible to i 
odor than cream. A smoked ham in the i 
room, the emanations from a neighboring ! 
dairymen understand. They know there is 
a process they call the ripening of the milk, 
but of the natuiTe of the change they are 
ignorant. They do not know that each of 
the hairs comprising cheese mold is a perfect 
plant. It is these cryptogamous plants 
which determine the different transforma¬ 
tions of milk in a very curious manner; but 
while they are a frequent source of contami¬ 
nation they are not always so. In some 
stages they are absolutely necessary to t.hc 
determination of changes upon which the 
excellence of both cheese and butter de¬ 
pends. The majority of dairymen know 
nothing of this source of milk contamina¬ 
tion, and there is still much that is myste ¬ 
rious that science has not unveiled. 
Mr. Gould thought that experiments 
should be more carefully made, and that, 
cheese making should be more exact in its 
manipulations. Thus, for instance, the de¬ 
gree of acidity host suited to the production 
of fjne cheese could he determined with pre¬ 
cision by the use of an aeidoineter; and 
such ati instrument was within reach of 
every cheese-maker. He illustrated the 
workings of the instrument, which appeared 
well adapted to the purpose named. 
<ihe 
DISEASED SWINE. 
CROSSING BREEDS FOR THE DAIRY 
was the subject of a very sensible paper by 
Hon. J. Hfiui.e of Ilion. Tho object of 
crossing is to get improved animals either for 
beef or milk or for both. In illustrating his 
idea of the best cross, he made this compari¬ 
son. Take two cows, each live years of age, 
as a sample of two dairies of twenty cows 
each. Suppose one of them to consume 
food to the volume of $50 per yeur and to 
yield a'product amounting to $100 ami the 
other to consume $75 of food and yield a 
product worth $150, In one year the differ¬ 
ence of yield in the two herds will be. $.500 
and in seven years $3,500 iu favor of the 
latter. Hence he reasoned, other things 
being equal, the cow should have capacity 
for consuming tho largest quantity of food 
to yield most profit. To do this she must 
Lave size, strength of muscle and bone and 
a good constitution. This reasoning had led 
him to the Conclusion that our natives, or 
the common cows of the country, crossed 
with a large sized breed is the most prof¬ 
itable provided (bey possess the qualities of 
constitution and a natural tendency to pro¬ 
duce largely and profitably in milk and beef. 
His experience was in favor of crossing 
natives with full blood Short-Horus of good 
milking strain. He had by this cross in¬ 
variably obtained good milkers while the 
animals were of improved build, easily fat¬ 
tened when no longer required for milk". 
A CHAUTAUQUA COW. 
Mr. Edson could see no reason why a cow 
adapted to the soil and Climate of Chau¬ 
tauqua Co. could not be had. it might, take 
time and patience and four or live genera¬ 
tion*, but we have the same means at hand 
as in England, and there is no reason why 
Chautauqua daily men may not have n per¬ 
fect daily cow ir they will only pay atten¬ 
tion to breeding for this object. 
Mf. Ira Porter was fully agreed with Mr 
Edson that with time and patience the 
necessary qualities could lie obtained fora 
superior breed. He favored the crossing of 
natives with thorough breed Short-Horns us 
best suited to the object named. 
Mr. Arnold of Rochester had noticed one 
tJ.ing for which he could not account, that 
crossing natives with any improved blood 
had the. effect of improving the stock over 
the natives. Ue thought there was no dif¬ 
ficulty in establishing a permanent breed. 
The especial points to be sought for were a 
large stomach, denoted by a big, barreled- 
sliaped body ; a strong, vigorous constitu¬ 
tion, denoted by a bright eye and a good 
development of the heart and Jungs, and a 
good escutcheon. The last feature was as 
important in the male as in the female. 
Mr. O. M. Hall thought that a'small 
breed, the Devon or Alderney, was better 
adapted to an uneven, hilly country like 
Chautauqua Co., since these would be better 
able to endure the. fatigue of climbing than 
the larger breed. 
Mr. Harvey Farrington of Canada has 
had long experience in raising stock for the 
dairy. Ia 1830 ho bought a form and with 
it the cows, thirty in number, raised on the 
farm. The cows were natives, but they 
were better milkers than any thorough¬ 
breds he had owned. In 1832 he purchased, 
among other choice cows, a Devon and a 
small “pumpkin seed native,” with a low 
hanging neck but bright, lively eye and hav¬ 
ing a good escutcheon. The fancy Devon ha 
turned in the fall for beef, but the little 
native was always eating and made a su¬ 
perior milker. A heifer from this cow, 
which he raised, gave, at two years old, and 
fed only upon grass, forty-two pounds and 
upward of milk per day for twelve, succes¬ 
sive days. He kept her until fourteen years 
old. This cow and her progeny were till 
great eaters and great milkers/ In all his 
crossing he had never obtained any better 
cows for milk than these. He had ‘had bet¬ 
ter success with the Durhams than with the 
Ayrshires, 
CLOSING ADDRESS. 
The closing addresses were given by Prof. 
WlCKSox of the Utica Herald and Prof. E. 
WtCKSox of the Utica Herald and Prof. E 
W. Stewart of the Buffalo Live Stock Jour¬ 
nal, the subject of both being u Feeding of 
Stock.” We have no space at this time to 
give an abstract of these able and interest¬ 
ing addressee, but we shall have occasion 
to refer hereafter in a separate article. 
Editor Rural New-Yorker : —In your 
' issue of Dec. 13 J. J. Stewart, Salisbury, N. 
j C., gives an account of “a couple of hogs” 
■ he had recently killed in which, to his sur¬ 
prise, ho found the meat filled with great 
numbers of little white specks, or globules, 
or balls having the appearance, somewhat, of 
a white worm. 
The trouble with Mr. Stewart’s swine 
was that of “ hog measles.” The small pus¬ 
tules or tumors are mostly found in the 
throat and about the shoulders. In bad 
eases the fore quarters are large in propor¬ 
tion to their hind quarters. Perhaps Mr. S. 
may have noticed this. In this section hogs 
are occasionally slaugh tered that upon being 
opqped present precisely tho appearance as 
described by Mr. Stewart. 
Beveral years ago Prof. Simonds o? the 
Royal Veterinary College, at a weekly meet¬ 
ing of the Royal Agricultural Society, En¬ 
gland, gave a lecture on “The Natural His¬ 
tory of Parasites Affecting the Internal Parts 
of the Bodies of Animals, &c., &c.” In the 
course of his lecture the Professor tells us 
how the tape-worm is introduced into the 
intestines of man, viz — by eating measly 
pork. If tliat is a fact, whoever is so unfor¬ 
tunate as to have measly swine had better 
boil them up for soap grease than to salt 
them down for family use. Tape-worms are 
not a profitable kind of stock to propagate. 
But to the Professor’s lecture. Alter de¬ 
scribing several kinds of parasites to which 
sheep are subject, he said : —“ Next come 
the Hydatis eellucoace , so called because it 
lay in the cellular tissues, which collected 
the muscles together in different parts of the 
body. It was this Hydatis which produced 
that peculiar condition in the swine which 
was known as measly flesh —an affection to 
which the attention not only of naturalists, 
physiologists and pathologists, but of the 
Government also was called during the 
Crimean war, because it was found that 
large quantities of measly pork were being 
exported to supply our troops, the use of 
which must have resulted in producing 
tape-worms in the intestines of those who 
ate it.” 
As measly pork is considered a dangerous 
kind of food, the probability is that it was 
not offered for sale in the English markets, 
but was purchased by contractors of pork 
for the army, and probably at a much lower 
price than that of healthy swine. 
It would seem that if the pork was thor¬ 
oughly boiled, fried or broiled it must give 
the parasites constituting “meusly pork” 
their quietus, if not, they must hold on to 
life with a tenacity truly astonishing. 
Measles in swine and the 'i’rlchin m spiralis 
are entirely different species of parasites in¬ 
itiating porkers. Of the two I would prefer 
risking the tape-worm in my intestines 
rather than having the muscles of my body 
perforated iu every direction by the T. spi¬ 
ralis. In either case I would suffer extreme 
hunger before I would eat, pork, if I knew it 
infested with either of the above-named 
parasite* — even after it had been boiled for 
two iiom*s. 
If Mr Stewart will fry some of hi* pork, 
and while frying, it causes frequent reports 
similar to that or a pop~gun, lie may then be 
sure his hogs were measly, Levi Bartlett. 
Warner, N. H. 
room, the emanation,: from a neighboring Suffice to say they were listened to bv a 
hog-pen, or the perfumes of a kitchen wil l large and attentive audience, which sumified 
give their peculiar taints to the cream. But 
aside from the contaminations occurring in 
connection with milking, or from diseases 
of the cow, or from the absorption of odors, 
there is still another cause which but few 
its approbation and delight by frequent ex 
iiibitiona of applause. 
Taken all together, the Convention was 
one of the most valuable of any that has 
been held in the State. 
CHESTER WHITES. 
There has been quite an effort made to 
supersede this formerly popular breed of 
swine, for the last, two or three years, by in¬ 
troducing the Black Essex and Berkshire, 
and many of the brooders of Chester Whites 
have been induced to try the blacks, but to 
their sorrow, as several have told me, and 
will again reject them and breed the whites. 
This experiment was tried thirty years ago ; 
but, it seems every generation must test this 
matter l'or themselves. 
bast, spring, a year, I procured two good 
Berkshire* from a neighboring State. They 
were about ten weeks old. I put them in a 
pen with two of my Chester Whites, of a 
litter ol' nine, several of the best having 
been sold out, and which wore a few days 
younger than the Berkshire*. 1 fed the four 
together lor about seven months. The 
blacks were and kept, masters at the trough, 
yet at the end of that time the whites were 
from fifty to seventy pounds the heaviest. 
They were all fattened, killed and salted for 
home use to test the quality of the meat, 
(bacon) as it has often been asserted the 
Berkshires make the best hams, having less 
fat in them. When we came to cook the 
hams we found a greater proportion of lean, 
but just in that proportion drier and harder. 
My tamiiy ail pronounced the Chester ham 
best: and as the Berkshires were always 
knocking tho Cheaters out from the trough, 
and eating with such greed, I am satisfied 
they consumed more feed than the Ches¬ 
ters, and weighed less. t. w. 
&K>©BE s S 
BUBAL 
NEW-YORKER. 
