MOOBE’S BUBAL SEW-VOB 
NOTES ON THE CANADIAN CONVENTION. 
A r the recent Convention of Canadian 
dairymen at Belleville, Canada, it was grati¬ 
fying t<o note the almost unanimous- expres¬ 
sion against Sunday cheese making. In this 
the Canadians are in advance of the dairy¬ 
men on this side the line, where the practice 
is common and has many advocates at our 
conventions. 
HOW AVOIDED. 
The question of Sunday cheese making 
was brought out indirectly in connection 
j with the discussion respecting the best man¬ 
ner of treating the Saturday night’s and Sun¬ 
day’s milk. Some, of the factory men work 
the evening’s milk of Saturday ou Sulurday 
night, leaving the Sunday morning’s milk 
only to be eared for at the farm. Others 
contended that Saturday night’s milk could 
tie kept In good order at the farm unt il Mon¬ 
ti ay morning, or may be retained wholly for 
butter making and not taken to the factory, j 
The Hon, Mr. Reid, M. P„ from Belleville] 
stated that lu's dairymen had no difficulty in 
having the milk preserved sweet and sound 
at the farm during the Sabbath. His plan 
was very simple—one that could be adopted 
by most dairymen without much trouble. 
The cans of milk were set in tubs or casks of 
cold water. Ice was added to the water and I 
the covers of the cans were left off so us to. 
expose the milk to a current of air, The 
cans should be placed iu an outhouse or in 
the dairy where a current of fresh, pure un¬ 
is passing through the- building from doors 
or Windows on opposite sides. The milk at 
first, or soon after the cans am placed in the 
water, may bo stirred with a dipper so as to 
aerate it, thus freeing it sooner from animal 
odor. The current of air passing over the 
can and through the building sweeps away 
objectionable fumes rising from the milk. ' 
He said he did not doubt there are other 
methods and devices quite as good and per¬ 
haps better than the one he had named, but 
he gave this plan because it had proved ef¬ 
fectual in his case, and it wa 3 one which 
every farmer could adopt without much labor 
or expense. 
Other members of the Association gave a 
statement of their practice, but nearly all 
the speakers deprecated Sunday cheese mak ¬ 
ing, urging that it ought nut to' be tolerated 
in Canada. The matter is one wliieli claims 
the attention of New York dairymen, and it ( 
is to be hoped that some plan will be inau¬ 
gurated for doing away with the practice at j 
our factories. 
TREATMENT OF MILK THE CASEINE OF WHICH IS HARD. 
Mr. Arnold, in his address, discussed the 
very important question of a different manip¬ 
ulation of milk when produced on soils of 
different character. The caserne in milk pro- i 
duotd on dry soils is harder and docs not j 
break down so readily as iu soft, moist lands. , 
Cheese made from mil); produced on dry ( 
soils generally has better keeping qualities < 
than that from the other soils named. But i 
the characteristics of a soil may change— j 
thus a loamy soil by continued plowing be- f 
comes more compact and dry, and will not t 
stand drouth as well as the same character t 
of land that has been down to grass a long t 
time. It is easier to make cheese In a region t 
that has been long in grass than in sections c 
wliieli have been for years devoted to grain c 
growing and have but recently been put x 
down to grass, because in the latter the t 
cheesy matter is harder. Mr. Arnold 1 
thought most of the Canadian soils were of i 
this character, and therefore the milk should c 
be treated differently than that produced in i 
an old grass county like Herkimer Co., N. Y. g 
The remedy was found in the proper appli- a 
cation of rennet. More rennet must be used ' p 
in the milk from dry soils, since the harder 1 r 
the easeino the more rennet is required to t 
break it down. y 
Mr. Hold ridge of Otsego Co., N. Y., an- a 
nounced the proposition some years ago that t< 
the action of rennet is a digestive process g 
from coagulation, until the casein e is reduced p 
to a fluid. By using a large amount of ren- fi 
net In the curd, it is possible to work down » 
hard casein® into mellow, good-flavored tJ 
cheese. The usual quantity of rennet may J w 
be doubled if necessary, and care should be Ol 
liau in curing the cheese on the shelf to foster I 
the progress of this digestive ugent. Less 
acidity was advised by using a lower temper- ( 
ature at setting, since loamy and dry soils w 
like those of Canada do not require that the le 
acid process in cheese making should be car- m 
ried so far as in milk produced in Herkimer ni 
Co., N. Y. Acidity checks fermentation and ni 
counteracts the rennet; but where there is I at 
no danger from the rennet less acidity may 
be used. 
These suggestions have an important bear- 
in f on the treatment of milk produced ou 
• different characters of soil varying from dry 
to moist, and the cheese maker should ob- 
1 j serve closely the manner in which the curd 
works and manipulate the milk accordingly. 
HAY CHEESE IH SPRING SHOULD NOT BE SKIMMED. 
Mr. Wit. lard, in his address, pointed out 
the manner in which the fat globules are 
concerned in the fermenting process and in 
the action of the rennet. Poor milk, there¬ 
fore, required more rennet than rich milk. 
Mr. Arnold thought no cream should ever 
be taken from hay milk that was intended 
to be made into cheese. Hay cheese is more. 
Difficult to cure than that from grass, and it 
needs all the; cream to forward the curing. 
Uuless cows are fed upon early-cut hay, with 
roots and other food that will make rich 
milk, it is better to make butter than cheese 
from hay milk. He said on soft, moist soils, 
where the milk produced gives a soft curd, 
it will do to skim a certain amount during 
summer ; but it will not be advisable to take 
j the cream from milk produced ou dry, loamy 
soils of the character heretofore described. 
Tainted milk, however, should always be 
skimmed, since taints are largely absorbed 
by the cream anti by skimming we get rid, 
in part, of the difficulty'. 
MR. X. A. WILLARD S ADDRESS. 
I We have no space to give the leading su; 
j gestions offered iu this address. The Utica | 
Herald speaks of it in the following terms: 
“ The time of tlnaConveution, on Wednesday 
evening, was set apart for the address of the 
Hon. X. A. Willard- of Little Fails and of 
the Rural New-Yorker. Mr. Wit ,lard 
has appeared eight times before the Cana¬ 
dian dairymen and they arc- still eager to 
bear him. He lias gained a wide and enviable 
reputation throughout the Dominion, The 
hall war, crowded on Wednesday evening 
und the audience listened with marked in¬ 
terest for an hour and a half. The address 
was a general review of the dairy industry, 
containing news of its advancement and in- ■ 
dicat,ing directions in which progress and i 
improvement are still needed. The various 
points advanced at the recent dairymen’s ' 
conventions in the States were cited and < 
commented upon. Wo doubt if any session 1 
of the Convention gave more, general satis- 1 
faction to the delegates th.au the evening oc- f 
cupied by Mr. Willard. At the close of the I 
address, the Hon. EL Rkesor of Markham, > 
moved a vote of thanks to the speaker, and I 
characterized the address as “One of the ' 
most, it not the most, valuable address de- t 
livered since the formation of the Canadian 
Association.” , 
NOTES FROM A WORKING FARMER. 
CHURNING MILK vs. CREAM. 
A question which is often asked, is with 
regard to making butter by churning the 
mill, instead of cream alone. My own expe¬ 
rience lias taught me that the milk first 
drawn from the cow has no butter,—at least 
one-third of the milking: therefore, churn¬ 
ing this milk is only time and labor lost. My 
plan has been to take from tile cow such a 
portion of the first milk as is necessary for 
family use, churning the remainder. Until 
the past season, my family requiring a great 
deal of milk and butter, I have never had an 
oppoi tuuity of testing the abilities of a single 
cow ; but since last May I have kept but one 
cow. 1 followed the above plan with the 
milk, churning each alternate day ; and al¬ 
though 1 had neither cellar nor milk house, i 
have made 90 pounds of butter. The clmm- 
j ing was done early in the morning, thus se¬ 
eming tile advantage given by the cool morn¬ 
ing air, and the butter came from the churn 
solid and ready for packing, with only the 
aid of a little cold water from the well. Some 
, prefer churning every' morning, because the 
milk is more easily separated from the but¬ 
ter—consequently, the labor less ; but after 
years of ample experience, I find that milk, 
although sufficiently sour, if churned when 
too fresh, yields butter that is sweet and 
good, but not solid as when left a longer 
period for the water to begiu to separate 
frem the milk. This of course refers to sum¬ 
mer months ; as to winter, I follow about 
the same rule with my neighbors—churning 
when the milk is in readiness, which depends 
on the weather and the surroundings. 
Aunt Lou. 
Gestation of Cows.—I know that if farmers 
would keep notes of what they do, it would 
less frequently be asked why their cows do 
not present them with calves after going 
nine months. They would know the tirad is 
nine and one-half months or two hundred 
and eighty -four days.— j. a. m. 
Mistaken Ideas.—Horae time since a que* 
I • | t-ion was asked, iu a contemporary, about the 
I number of cows a yearling bull shtmld serve, 
I I the reply being about a d 02 en, as more would 
•e be injurious ; and many have said that a bull 
ii should not be used till three years old and 
’* never have more than fifty cows in a season. 
L One editor was very severe with me some 
t yrars ago for saying a bull was quite us well 
d to sire 200 or more calves per year. Now, in 
e. the sa inc papers is a report from Switzerland 
t that bulls are used as early as 8 or 9 months, 
:• tu, d aro successfully Fired from by from 200 
ti to 200 COWS. 
i A few years buck I had charge Of a herd in 
e which a “Duke" had been used and gone 
, sterile. The owner having given a large sum 
, for him was very careful to feed him high 
? and not hate him used much, hence the mis¬ 
fortune. I told the gentleman l had used 
r bulls which had sired from 200 to 3<>0 calves 
per year and were kept on the coarsest hav ; 
J that his present bulls, which he feared were 
1 going barren, too, would become all right if 
, he would allow me to take common cows of 
( t he farmers at a very low price and thus Im¬ 
prove the stock of the country. He was a 
gentleman of high and honorable instincts, 
| but was too proud to take small sums so 
: gave me the option of doing so. At the 
same time I ceased giving meal, giving one 
of the hulls naught but the refuse from young 
stock and the other, which had been a prize 
animal, and accustomed to high feeding 
had only wheaten bran once a day. Home 
poor working men’s cows came free and 
about tlirue-fold the work was done with 
decided reaction and vigor increased. 
T have time after time endeavored to com¬ 
bat this error about bulls and rams too ; also 
with regard to feeding them with grain and 
meal; for I have known men give their 
eulvcs extra feed while being Unrestrained 
among the ewes, and as a ram will give ten 
times the leaps required, how foolish to stim¬ 
ulate him to increase the number of useless 
connections. A great many gentlemen ruin 
their I mils by folly promulgated by breeders, 
who err in other respects besides this. Look 
at the offspring of those highly fed in the 
human laee ; do they show more vigor or 
more health, Acc., than the children of the 
poor? Give breeding animals plenty of 
wholesome food with exercise anil natural 
treatment but do not pamper them. 
Norfolk Hud Polled Cattle .—At the present 
time the red polled cattle just coming into 
notice, are improved from the old stock 
alluded to in your extract from “ Youatt,” 
<St<., the same mouns having been employed 
as were resorted to by the founders of other 
pure breeds ; and whoever may obtain any 
of these animals from those herds which 1 
have become established for the last half 
century, may rest assured they are destined 
to have a marvelous run in the Uuited States, i 
The color in tiie first place will be popular ; ' 
the milking properties are superior and the I 
beef producing quality so improved that the I 
meat is inferior to none ; but the absence of i 
horns is the crowning desideratum, because ‘ 
all other good points will be brought out I 
faster than in burned races, or what is the 
use of example ? Look at sheep ; horns are 
dispensed with in every rnu tton breed of any , 
note ; and when the red Norfolks get a foot¬ 
ing iu this country, they will spread like a 
prairie fire and carry all before them. Horns j 
are not only an useless appendage but they , 
are dangerous in eveiy way and if people ! 
could be brought to reason calmly on the 
subject, they would see very distinctly that ! 
as no breeder of Lincolns, Cots wolds or 
Leicosters would, on any consideration, de- !. 
sire horns, so when the red Norfolk cattle ] 
arc known to lack in no excellence possessed 
by any other breed, and farmers practically , 
experience the comfort of moving about ]! 
among cows having no murderous weapons *" 
at hand to injure each other and at calving 
time and other occasions, endanger life and 1 
limb, they will one after the other, take to f 
lioruJcss animals. fc 
Horns—Useless and Worse than Useless.— v 
There are many 1 mrnless cattle in the United t 
States ; but as they are not better than the V 
ordinary grades of the country, they have * 
not gained any ascendancy on account of 
the absence of these ugly destructive weap- s. 
Oils ; and as some farmers tie cows with a t 
cord round the horns they may deny the u 
charge of being useless; moreover, it would 
be exceedingly awkward when a cow ailed it 
a little not to be able to fix the complaint us V 
the •• hollow horn.” When a man is fond of oi 
quackery and doctoring, it would be really 
very unpleasant never to have a horn broken 
oi knocked off the head so that, the herdsmen 
could show his skill in wrapping it up in tar 
and pitch ; and then how distressingly pro- 
| vokjng not to have horns to attribute every 
abortion to; and when they are discarded in 
future yeara how is any man to “take the 
bull by the horns ? ” 
A Working Farmer. 
iai[i. 
CHICKEN CHOLERA. 
’ As tiffs disease has proved a terrible 
scourge and one hard to arrest, 1 th ink- it 
may be interesting, perhaps, to many to 
know of u remedy which 1 tried with perfect 
: success. My long experience has satisfied 
uk- that the beat, practice where diteasei-wpre- 
1 vail among fowls is to use disinfectant*. I 
■ had s< m>e chickens so badly affected as t o be 
partially blind, and in attempting to pick up 
corn would fail to reach it where it lay upon 
: the groiind before them. They lost their ap- 
petites and wasted away till they became so 
weak as to lie upon the ground as if (hey 
were dead. I never saw any Cowls before 
that recovered from such deep prostration. 
Some of them evacuated a dark, watery and 
excessively fodid matter ; and as some of 
them were common dung-hill fowls. I Jet the 
disease take its course with them, and these 
all died. Suoli as I took in hand in time I 
managed to save. I placed tile ailing birds 
in boxes, on clean straw, and cut away such 
feathers as had become soiled by their evac¬ 
uations, and as a means of sustaining life fed 
them twice a day with oatmeal gruel, into 
which was put some finely-chopped rue ; this 
of course had to be poured down the throats 
of the sick birds. In addition to this i sprink¬ 
led carbolic, powder upon the straw iu the 
boxes where the fowls were placed, dusted 
some into their feathers, and gave them a 
teaspoonful or two of water slightly impreg¬ 
nated with carbolic acid, which can be had 
of almost any druggist. The ailing fowls 
were kept apart from those that were in 
health, and after *the administration of the 
remedy reform! to, recovered rapidlv. I 
treated some two or three dozen altogether, 
of different breeds, and believe 1 should have 
lost all if 1 had failed to apply remedies._ H 
Hales, in Poultry Hulletin. 
POULTRY NOTES. 
Colored Creepers. — A correspondent of the 
Poultry World, from Pine Grove, O., says • 
“There is a variety of fowl to which I attach 
so much importance on account of their 
many valuable qualities, both for country 
and village, that I offer a discussion of them 
for publication. 1 have had them for about 
eight years and find them, as layers, excelled 
by none. In plumage they resemble the Dark 
Brahma ; are nearly as large; have very 
short legs, and belong bo the creeper variety, 
limy are the most peaceable and contented 
fowl, and bear confinement even better than 
the Asiatics. They haye, so far, been proof 
against chicken cholera, and are as hardy as 
any fowl I have ever seen. They breed true 
to both form and feather.” 
Creole Fowls.—A correspondent of the 
Poultry World, Doylestown, Pa,, gays :_“I 
have had many breeds of fowls during the 
last ten years, but none that have given as 
great satisfaction as the Creoles. As layers, 
they are the most prolific of any known va¬ 
riety. They are plump, compact and beau¬ 
tifully marked, wliich, added to their great 
reputation as layciu, should commend them 
aa general favorites. There lias been a great 
deal .said by some about the Creoles not being 
winter layers. Where this is the case, there 
must be bad management somewhere on the 
pai t of the owner, a single hen, under favor¬ 
able circumstances will lay from SOU to 250 
eggs in a year.” 
Derby Fowls Imported— Mr. Isaac Van 
Winkle informs us he has received direct 
from the young Earl of Derby’s yards, one 
block-red Derby Game cock and two hens— 
wffiow legs, red vermillion eyes, and with 
that old dragon-red blood on their saddle 
which was always one of their character¬ 
istics. 
Pluck Cochins, (C. R. S. is informed,) are 
said to have been the result of a cross be¬ 
tween a Buff cock and a White hen. We do 
not vouch for the accuracy of the statement. 
Crowing Hem.- S. T. P. i 3 informed that 
it is asserted that crowing hens do not lay 
We do not know—never having watched one 
of ’em! 
