Saitro ^u.'ibamlri). 
SWEET BUTTER. 
Considerable distrust has been manifested 
at the recent dairy conventions by butter 
makers concerning the manufacture of but¬ 
ter from Suet, and some fears have been 
entertained that it might possibly affect to 
some extent prices on the genuine article 
from Cream. We have seen several sam¬ 
ples of suet butter. Some of them appeared 
granular and left a tallowy taste in the 
mouth, and we should think could not make 
very much headway in the market, com¬ 
pared even with lower grades of cream but¬ 
ter. The mure receutlj'-madc specimens ex¬ 
amined were much better and had a fair 
resemblance to second-class butter, both in 
’ flavor and consistency. We are told that 
the tallowy taste in the samples first men¬ 
tioned resulted from imperfect pressure, the 
xte&rine not being wholly extracted ; but we 
have seen no samples having the aroma and 
waxy texture which is a distinguished char¬ 
acteristic of fine qualities of butter made 
from cream. 
It is claimed, however, that these can be 
attained in the manufacture of suet butter, 
and that its keeping qualities are very much 
superior to genuine butter; and if all that is 
claimed for the quality of the new article be 
accomplished, we shall expect to see the 
j tone of the butter market considerably 
I lower than during the past few years, sinco 
I it is said that suet butter can be manufac- 
f tured aud sold at 20c. per pound and give a 
I large profit to the makers. Factories for the 
[production of this article are already in 
I operation in Connecticut, New-York City, 
Albany, New-Jersey, Massachusetts aud 
California, The processes of manufacture 
are all covered by letters patent, and we un¬ 
derstand no effort is made to keep anything 
secret, but that persons are freely allowed 
to visit the factories and examine all the 
processes in detail. 
Mr. Luther Tucker of The Country Gen- 
| tleman has recently looked over the opera¬ 
tions at the factory in Albany, and he de¬ 
scribes the process of manufacture substan¬ 
tially as follows : “The suet is first cut up 
into small pieces, then put into a trough or 
vat and covered with water, in order to soak 
out any blood which may adhere to the suet, 
and after soaking a sufficient time is care¬ 
fully und thoroughly washed. It is then 
run through a “ hasher," which cuts or 
grinds it up as finely as possible. It goes 
next into a large vat heated by steam, where 
ii is melted, and again cleansed by straining, 
as in the ordinary way of preparing iard for 
domestic use. It is then pressed under a 
powerful hydraulic press, in order to extract 
the stearine. After cooling it goes into the 
chum, in which a sufficient quantity of but¬ 
termilk has previously been placed, and an- 
natto is added to give the desired color. The 
whole mass is now churned in the usual 
dairy style for one hour, or until the butter 
haa acquired the real butter llavor, which it 
gets from the thorough exposure of every 
particle to the action of the real buttermilk. 
It i 9 then taken out, washed aud worked in 
the usual way ; then cooled and worked and 
suited precisely as is dairy butter. Finally, 
it is packed in uibs for consumption.” 
Mr. TUCKER says every part of the process 
is performed in the most thorough manner, 
and perfect cleanliness is a positive require¬ 
ment and even a necessity in the manufac¬ 
ture. No Injurious chemicals are used in 
any of the processes. 
We are told that some milk can also be 
used in the churning process instead of but¬ 
termilk. Orders for buttermilk have been 
solicited from Herkimer County to supply 
some of the factories, which would seem to 
show that this article is likely to have an 
increased value in certain localities conven¬ 
ient to the factories. We hear of this butter 
being used in restaurants, boarding-houses 
and bakeries, where it is said to give satis¬ 
faction ; but we cannot vouch for the truth 
of the statements. Time will determine its 
place among the articles of food. 
—- ♦♦♦ - 
OUR CHEESE TRADE WITH ENGLAND. 
An important question healing on the dairy 
interest of America is the capacity of En¬ 
gland to take our cheese. The expor cs during 
the year just passed—L373—we think go far 
to show that our surplus has been hardly 
sufficient to supply the English demand aud 
that no immediate fears need be entertained 
that our markets are to be clogged with a 
surplus, or that the average price will be be¬ 
low that of 1873. 
The Messrs. Corderoy of London give offi¬ 
cial statistics showing the total amount of 
American cheese arriving in England from 
the 1st of January to this 31st of December, 
1873. The quantity is put. at 1,736,495 boxes. 
Shippers usually'in their estimates take the 
average of boxes at 60 pounds each ; and if 
we estimat e on this basis, the American pro¬ 
duct shipped to Great Britain during 1873 
amounts to 101,100,700 pounds. 
The quantity exported from New-York 
City during the same time was 1,51 k),370 
boxes, amounting - , at 00 pounds t he box, to 
04,174,200 pounds. From 8,000,000 to 10,000,- 
000 pounds of this probably went to other 
I countries than Great Britain. This shows 
that tlie exportations direct from Canada to 
England during the year must have amounted 
to about. 20,000,000 pounds. 
During 1873 the receipts in England of 
American cheese were 1,228,184 boxes, 
amounting to 73,621,0-40 pounds. This gives 
an increase of receipts in England during 
1873, above 1873, of 508,311 boies, amounting 
to 30,44lS,669 pounds. But with all this ad¬ 
ditional supply the stocks in London and 
Liverpool, the CORDBBOYS say, arc not ex¬ 
cessive, and our English correspondents, for 
some weeks back, all speak of the scarcity of 
American cheese in that market . 
Tile receipts of cheese, in New-York City 
during the year 1873 were nearly 2,000,000 
boxes, or, in round numbers, 120,000,000 
pounds; while in 1872 they were only 99,- 
964,200 pounds, showing an increase in IM 73 
of about 20,000,000 pounds. 
England has taken more American cheese 
this year than the whole product made in 
the United Frat.es in 1800 ; the amount, pro¬ 
duced there, according to the United States 
Census, being 103,663,937 pounds. The prices 
paid tor cheese in the United States have, on 
an average, been lower during 1873 than in 
1872, though doubtless the average would 
have been nearly the same had not the panic 
in September had a depressing influence on 
the fall trade. 
We commenced the year 1873 with prices 
ranging from t4j^c, to 15Jgc. in January, 
ruling from IfiV^c. to 17c. in February and 
March, dropping to 15c. in April and May, 
and from the middle of June to the 1st of 
October ruling from 13c. to 18#c. In Octo¬ 
ber, November, and December the market 
was pretty sternly at 14c. to l i>/., with un 
occasional advance of }{c. 
The Messrs. Corderoy, in accounting for 
the increased receipts in England of Ameri¬ 
can cheese, argue that consumption has been 
promoted by prices having been on a mode¬ 
rate scale, the best qualities being so much 
cheaper than cheese of a similar character 
produced In England, Again, in the manu¬ 
facturing districts of England employment 
has been general and wages good, which in 
part , no doubt, accounts for the large demand 
for American cheese. 
One growing feature in the cheese trade 
observable from year to year iu this country, 
as well as in England, is that buyers, as a 
rule, are more careful in their selections as to 
quality, color, flavor, firmness, and soundness 
of condition. Soft, damaged, or inferior 
cheese are less salable, even at reduced 
prices, than they were a few years ago. As 
our quality improves, consumers become 
educated in then* tastes and cannot go back 
to a poor article, which, before they learned 
of better things, was not so much noticed. 
Dealers, too, find that good cheese moves 
more easily than poor, and, as a general rule, 
is disposed of without loss. On the other 
hand, a few turns at purchasing “dead 
beats," even at low prices, often make sad 
inroads on profits; and when heavy losses 
are sustained, they sharpen a buyer’s dis¬ 
criminating faculties as to his selections in a 
most remarkable degree. 
Our dairymen should strive by all possible 
means to make a good article, and the sooner 
they recognize the fact that poor stuff pays 
less and less from year to year, the better 
will it be for them and the trade. 
-— 
Coloring Butter.—Allen Morse, in the 
Vermont Farmer, relates that a neighbor 
recently sold three tubs of butter, for two of 
which he got five cents per pound more than 
for the one colored with Barkey’s gilt-edge. 
The two were colored with carrots, and he 
says people in his neighborhood have lost 
money by coloring with anuatto. He thinks 
carrot color more natural and more whole- 
Cooung Milk.—M r. Hartley says I find 
that the cooling process is fastest from the 
top. When milk is drawn a long distance it 
should be thoroughly cooled, and it should 
be cooled from the top. The cooling of milk 
as it comes from the cow is very desirable. I 
advise the moderate stirring of the milk. 
ihcfjl Huskmlrti. 
NEW YORK STATE WOOL GROWERS’ 
ASSOCIATION. 
Tins Organization met at Canandaigua, N. 
Y., Feb. 11, and was called to order by Hon. 
Henry S. Randall, Pres’t. The attendance 
was large and the meeting very spirited. 
Never was a larger gathering of eminent 
breeders assembled at any of the winter 
meetings of the Society. 
On mot ion of Mr. Renter of Yates the Presi¬ 
dent appointed the following Commute on 
Officers: — Win. T, Reiner, Yales; E. E. 
Townsend, Genesee; Axel F. Wilcox, Onon¬ 
daga ; John P. Ray, Ontario; James G. 
Shepard, Genesee ; 8. N. Franklin, Cayuga; 
J. H. Earll, Onondaga, 
On motion of Edward Brunson, the Chair 
appointed a commiUe of seven, viz:— Com¬ 
mittee on Classification and Prises —Edward 
Brunson, Ontario ; S. B. Lusk, Genesee ; J. 
.J. Brainard, Wyoming; Peter II. McMillan, 
Ontario ; Peter Martin, Muuro ; Cooper 
Sayre, Ontario ; Davis Cossitt, Onondaga. 
The Committe on Officers reported the fol¬ 
lowing officers for the ensuing year, which 
report was unanimously adopted : 
President —Hon. H. S. Rand a Li, of Cortland, 
P ice-Pre.sidents Elbert Townsend, James 
Shepard. Genesee ; Peter Martin, Joseph 
Harris, Monroe; Lionel Sherwood, Daniel 
.Jenison, Wayne; E. E. Brown, Henry A. 
Morgan, Cayuga; R. A. Avery, Fulton; 
William M. Holmes, Washington ; A. H. 
Avery, Davis Cossitt, Onondaga ; R, J. Gard¬ 
ner, W. A. Perry, Yates ; William Kobee, 
Charles D. Champlin, Steuben ; Silas Hill¬ 
man, Richard Peck, Livingston ; G. F. Mills, 
Montgomery ; Edwin Thorne, Carl Heyne, 
Dutchess; Myron Mariner, Cooper Sayre, 
Ontario; Dr. Crandall, Alleghany; I. N. 
Johnson Seneca, Treasurer A. F. Wilcox, 
Onondaga. Recording Secretary —John P. 
Ray, Ontario. Corresponding Secretary - 
Win. T. Reiner, Yates. General Supertn- 
tendanf. —C. E. Shepard, Ontario. Executive. 
Comm ittee —Jas. Geddes, Onondaga ; Peter 
H. McMillan, Ontario; J. C. Short, Living 
8ton ; J. J. Brainard, Wyoming; H. D. L. 
Sweet, Onondaga ; Stephen Briggs, Yates; 
James w, Wadsworth, Livingston ; Edwin 
Gage, Madison; William Markham, Monroe; 
L. B. Luck, Genesee. 
Mr. Randall said ho accepted the important 
position of President with a good deal of 
reluctance ; he had thought lie had Berverl 
his time out as leader of the organization and 
had better give way to some younger man. 
He had only consented to serve uuoLher term 
at the earnest solicitation of gentlemen from 
all sections interested. 
Mr. Brunson reported from the Committee 
on Classification and Prizes as follows : 
CLASSIFICATION 
1st Class—American Merinos. 2d Class— 
Fine merinos. 3d Class—Delaine merinos. 
4th Class—Long wooled sheep. 5th Class- 
Middle wooled sliccp. 
LIST OF PRIZES.—AMERICAN MERINOS—RAMS. 
Three years old and over—1st prize.$15 
“ “ “ 2d “ . 10 
“ “ “ 3d “ . 5 
Two years old and under three—1st prize _$15 
“ “ “ 2d “ ... 10 
14 “ “ 3d “ .... 5 
One year old—1st prize . $15 
“ “ 2d “ . 10 
PEN OF THREE EWES. 
Three years old and over—1st prize.$15 
“ 44 44 2d 14 . 10 
“ “ “ 3d “ . 5 
Two years old and under three—1st prize $15 
“ 44 44 2d 44 .... 10 
44 “ 44 3d “ .... 5 
One year old—1st prize.$15 
44 44 2d 44 . 10 
“ 44 3d 44 . 5 
SECOND CLASS. 
Fiue Merinos, bearing wool for manufac¬ 
ture of broadcloths and other fine fabrics, 
same as first-class ; third, fourth and fifth 
classes also same as first. 
SWEEPSTAKES, PREMIUM, -FIRST-CLASS AMERICAN 
MERINOS. 
For best ram of any age in each of the live 
classes, certificate of highest merit. 
For best pen of three ewes, in each of the 
five classes, any age, certificate of highest 
merit. 
The following resolutions, ’submitted by 
the Classification and Prize Committee, were 
adopted unanimously: 
Resolved, That all prizes be paid pro rata 
and from moneys received at the fair after 
paying expenses. 
Resolved, That the entrance fee for a 
sweepstakes premiums be fixod at $2 in addi¬ 
tion to the previous entrance. 
D. W. Percy inquired what was meant by 
fine merinos, when Mr. Brunson answered : 
Fine merinos yield a wool adapted to the 
manufacture of fine broadcloths and other 
fabrics requiring a staple of equal quality. 
Delaine merinos yield a wool adapted to 
the manufacture of delaines and similar fab¬ 
rics—length of staple being; a leading consid¬ 
eration, but in which neither extreme fine¬ 
ness of fiber, as required in the second class, 
nor great weight of fleece, as required in the 
first, are to be regarded as absol ute essentials. 
The report of the Classification aud Prize 
Committee was unanimously adopted. 
The same committee agreed to submit the 
question of offering a premium for shearing 
to the Executive Committee. 
The Treasurer, Mr. Wilcox of Onondaga, 
submitted his report, which showed the 
finances of the society iu good condition. 
Canandaigua was unanimously chosen by 
the Executive Committee ns the place for 
holding the next Fair and sheep shearing, and 
the time for holding the same was fixed at 
Wednesday and Thursday, May 6 and 7, 
The Chair appointed the following commit¬ 
tee to make arrangements for shearing and 
scouring ; 
Messrs. Lusk'of Batavia, McMillen and C. 
E. Shepard of Canandaigua. 
It. was decided that sheep could be intro¬ 
duced for shearing which were not entered 
for the other prizes. 
Mr. Sweet of Onondaga said when a prize 
was given for weight of fleece it should 
compare with the live weight of the animal, 
lie related au instance of a sheep weighing 
over two hu nil red pounds, which only gained 
the prize* by an ounce or two over a sheep 
that weighed one hundred pounds. 
The committee on shearing and scouring 
was instructed to report as soon as practi¬ 
cable. 
On motion of Mr. Geddes of Onondaga, 
Messrs. Remer, C. E. Shepard and John P. 
Ray were appointed a committee to prepare 
the grounds for exhibition. 
($Itq Horseman. 
BRAVO, CANADA, 
It appears that the Canadians find the 
breeding of fine draught horses a paying 
business, and the remunerating prices ob¬ 
tained from United States’ purchasers for 
such horses as the Rural New-Yorker por¬ 
trayed some weeks since has encouraged 
importation of more stallions as shown in 
a recent number (Feb. 7). A few years 
since I found that sheep were bought in 
Canada in the summer, brought to the State 
of New York, and during the winter slaught¬ 
ered and sent to hotels aud to private fami¬ 
lies in the city, paying expenses of freight 
from the Dominion, import duty, and for the 
food and cave after; for the mutton ob¬ 
tained from these Canada sheep w as superior 
to the general kind obtained from New York 
butchers- Now this importation of horses 
and sheep from a climate enta ling more 
expense in wintering, in addition to the 
import duty and freight, shows that there is 
something very extraordinary In there being 
un absence of such stock In the possession of 
United States farmers ; for as it pays Cana¬ 
dians to breed, raise, and send to Now York 
or sell to go to that city, how Is it those 
farmers who are continually crying “farm¬ 
ing don’t pay," do not breed draught horses 
and raise mutton sheep, saving 20 per cent, 
import and railway carriage all the way from 
Canada. A Working Farmer. 
-- ■ 
NOTES FOR HORSEMEN. 
Horse With Sore Mouth .—A correspondent 
of the Rural Nkw-Yorkeu asks what he 
can do to prevent a horse having a tender or 
sox*e mouth. Wo should say look closely 
after the character of the bit you put in the 
animal’s mouth, and see that the driver is not 
given to “ sawing" nor “jagging" on the bit. 
If the mouth gets tender aud sore, prepare a 
lotion of two sciuples of chloride of zinc, two 
pints of water, and a small quantity of the 
essence of anise-seed to flavor it; pour some 
of this in a saucer and with a sponge or so't 
cloth apply the lotion gently (without rub¬ 
bing) to the sore places, bee that the parts 
are wet. Repeat this after feeding and 
watering. 
“ Thumps ” in Horses.—J. C. H., page 347 
Rural, Nov. 29, asks for a remedy for 
thumps in horses- Here is mine:—'Give a 
piece of assafoetida the size of a hickory nut 
every other day until you have given three 
doses; after which give rest for a few days. 
Then guard against a return of disease, which 
is caused by overwork.—W m. M. S. Leroy, 
Dodge Co., Wis. 
