266th*day—or in 'eight months and one any 
to eight months anil 26 days \ 56 from the 
270th to the 280th day ; 18 from the 2S0th to 
the 200th ; 20 on the 300th day and five on 
the 308tli day." 
From this observation it will be seen that 
the average time is about nine months, and 
in this ease more than half the cows regis¬ 
tered calved within nine months. Perhaps 
“J. A. M.” reckons a month as thirty days, 
and in that case the period of gestation would 
be nearly or quite 0 1 ,, months. But that is 
5. We do not know that there is any increas¬ 
ing demand for skimmed cheese in warm 
climates. Possibly China and Japan may 
yet open a way for the disposal of laige 
quantities of this kind of cheese, but wo do 
not hear of any recent efforts to make mar 
kets in this direction. Of course, there is 
always a market for a certain quantity of 
low-priced and inferior cheese to supply the 
wants of those who cannot afford the use of 
high-priced goods. But for the most. part, 
the increasing demand from year to year is 
for the finer qualities of cheese, and it is 
doubtful whether the supply of “ extra fan¬ 
cy" goods will meet, the demand for a long 
time. 
6. The question of comparative profits from 
whole-milk cheese factories and creameries 
can be figured from the statistics we have I 
given and the results previously obtained 
from the whole-milk factory which our cor¬ 
respondent represents. We cannot predict 
what will be the relative prices for butter 
and cheeao during the coming year. Cream- 
| cries during the past, year have generally 
been more profitable than wholemilk cheese 
factories, and their future profits will depend 
upon the price of butter as averaged through 
the season. 
lu conclusion, we may remark that during 
the past, few years great improvements have 
been made in the manufacture of skim cheese, 
and a much better article is made from the 
same quantity of milk than was supposed 
possible a few years ago. The best makers 
now produce quite a palatable article from 
milk set 12 and 24 hours a nd skimmed, and 
some consumers esteem It and consume it 
The quantity of cheese offered is usually 
figured hy the various reporters of the press, 
nearly all the leading papers of the country 
having special correspondents Lu this market. 
They go about and get the number of boxes 
offered by different salesmen early in the 
day. and thus the quantity on the market is 
known generally before any transactions 
take place. 
A fault in this system is in the delay of 
completing sales in due season. A constant 
chaffering is goiug on for hours between 
buyer and seller. Prices arc offered by one 
buyer, and then are raised by another and 
another, and so on without getting down to 
business until the fast closing of the day com¬ 
pels to action. 
Factorymen from long distances complain 
that they are in this way kept an unreason¬ 
able time in the market, as they often can¬ 
not reach homeimtil late in the night or until 
next day. To avoid this evil it has been «ug 
WHOLE-MILK CHEESE FACTORIES AND 
CREAMERIES. 
suit you by V-fter, regarding the practicabil¬ 
ity, in point of profit to patrons, of making 
the change. 
Perhaps it would trespass upon your val¬ 
uable time the least by submitting the mat¬ 
ter in the form of interrogatories, asking 
that any important questions we might over¬ 
look may be answered by general remarks. 
1. What is the difference, in price between 
well-made skim cheese where night's milk is 
only set until morning and mixed with un¬ 
skimmed morning’s milk i 
!. Difference between ■wlmle-niilk cheese 
and that made of one milking set 12 hours I 
and the other 24 hours ? 
8. Number of pounds of milk required for 
a pound of butter in each of the foregoing 
cases ? 
4. Ts there any difficulty in finding a mar¬ 
ket for either class of skimmed cheese i 
5. Is 1 here an increasing demand for skim¬ 
med cheese in warm climates ! 
6. Will you furnish reliahlcomparative 
statements regarding the profits to patrons 
of whole-milk factories and creameries ? 
1 would say, we arc centrally located and 
have a large factory. Any information yon 
can give us in t his matter will he thankfully 
received.— 1). 8. Bennett, Chant. Vo.,N. V. 
tations, &c., be finished early in the day. 
Then, say at 2P. M,, let the sales commence 
promptly at auction. The competition among 
dealers is such that it is believed the cheese 
will sell at a price fully equaling that ob¬ 
tained under the present system. To avoid 
loss on account, of the bids at any time not 
rising t,o the full value of the goods accord¬ 
ing to the seller’s estimate, euch salesman 
is to be allowed one bid, and he can thus 
withdraw his cheese from market or put it 
at a figure which he is willing to accept. We 
can see no reason why cheese would not sell 
on its merits in this way and as good prices 
realized ns under the present system. And 
we are glad to see that this plan has been 
tried, at least, in one instance, in the West¬ 
ern part of the State. 
The Elmira Gazette mentions an important 
sale of cheese at. Collins Center, N, V., on the 
29tb of January, where buyers wore present, 
iu considerable force. The cheeses offered 
were the product Of the Mansfield & Collins 
factories, owned by W. A. Johnson & Co. 
of Collins Center, and comprised 3,000 boxes 
of the October and November make. The 
whole lot was offered for sale to the highest 
bidder. Mr. Wa.de bid 14%e. : Mr. Bona 
offered li%o. ; Mr. Carey went 15c. ; Mr. 
Hayward signified his willingness to pay 
- and, after considerable excitement, 
Mr. Carey bid 15)^c., and the lot was 
knocked off to him. “The price," says the 
Gazette, “is decidedly the highest of the 
season in the State, and may lie accepted as 
an indication of a very firm market, for the 
balance of the old crop is now all in dealers’ 
hands.’’ 
During the coming season we hope our dif¬ 
ferent country cheese markets will at least 
i.rv the nlan of .auction sales : for it seems to 
NO HORNS FOR JO. WATSON 
Good Odd Rurad New - Yorker Our 
weak nature is such that we can l ire of even 
a good thing. My agricultural papers have 
come, regularly filled with “Short-Horns” 
for years, with but little variation, while I 
have looked in vein for favorable notice of 
No Morn# until the Short, variety has com¬ 
manded #40,000 per pair, placing them be¬ 
yond the reach of stock growers of ordinary 
means; hence, such must look in another 
direction for stocking their farms, which 
fact has been to my mind long ant icipated ; 
and preferring animals that good Dame Na 
t.uro had divested of those offensive appen¬ 
dages, l found near me in 1855, three heifers, 
whose appearance seemed to say, “ Let us 
have peace.” Winoo that time, with this 
small beginning, I have been breeding horna 
off ho far as consistent on my share of this 
country’s great and good pasture lot, and 
have succeeded quite satisfactorily, until now 
circumstances make it Inconvenient for me 
t.o progress longer with cattle, and 1 conclude 
to good, whole-milk cheese, even though it 
may be at times preferred to such. 
Skimmed milk requires a different manip¬ 
ulation from whole-milk, and skim cheese 
should be cured in a higher temporature 
than whole-milk cheese. It iH not our prov¬ 
ince to advise factorymen in respect to 
whether it is best to make whole-milk cheese j 
or enter upon butter and skim cheese tuanu- 
fftoturc. The most we can do is to give such 
facts os will help oUr correspondent* to get a 
better iuslght of the matter so they may not 
rush blindly into a business of which they 
have no practiced experience. On one point, 
however, we can give advice which we. know 
to be sound and profitable, and that is : 
Strive to make the best goods possible, for 
the better the article tile more salable is it 
at good prices and the more profit will result 
from the. business, whether it be creameries 
or whole-milk cheese factories. 
AUCTION SALES OF CHEESE 
The great value of country markets where 
buyers and sellers meet on certaiu days of 
the week for transactions in dairy produce is 
now pretty generally recognized. At Little 
Falls and other leading country cheese mar¬ 
kets, the factories (5ell large quantities of 
cheese by samples. These samples are sim¬ 
ply “plugs” cut by the “cheesemongers’ 
iron" from the cheese and representing a 
specimen of each day’s cheese which it is 
desired to sell. The cult i ngs as soon as drawn 
NOTES FOR HERDSMEN 
on account of the skimming. Other buyers 
Would take, it -imply on its merits, earing - 
nothing for the skimming if the goods showed I from the cheese, should be placed m small 
bottles obtained for the purpose, and tightly 
corked, the bottles being numbered so as to 
show the age of each sample of cheese. By 
inclosing the “plugs” or cuttings, they are 
kept from the air, and do not. dry or undergo 
change while being conveyed to market. 
Hence the buyer gets a pretty correct idea 
of the color, texture, flavor and quality of 
the product made during several days, and 
which the factory man wishes to put upon 
the market. 
The cheese in this way offered must be in 
all respects as represented, for a salesman 
once caught in deception, or in adding sour, 
poor or inferior cheese to t he lot he sells as 
good, has not only to bear all losses on such 
cheese, but he is afterwards marked in the 
market and is regarded with suspicion by 
buyers, and will not obtain the highest price 
for his goods by selling from samples. A 
large number of sellers with samples meet 
If, on the weekly at Little Falls, representing often 
How Much Butter Ought a Cow to Make? 
—A subscriber asks, “How much butter 
ought a cow to make ?” This depends upon 
the quality of the milk. I keep two cows. 
One gives 18 half-gallon tinsfnl per day, 
which yields 10 lbs. of butter per week, or 
nearly \ X A P« r toy. The olher fc dvc,s 18 
half-gallon tinsful per day, which only yields 
7 lbs. of butter per week. 1 have milked 
50 lbe. of milk per day from this COW. Her 
milk does not possess the necessary property 
for butter making. Their feed is the same- 
shorts messed with cut straw, or brewery 
mash.—H. Hyatt, CruwfordmUk, Ind. 
quality. There is a strong prejudice in some 
minds against any kind of skimmed cheese— 
bo much so that whole-milk cheese, though 
rich in butter as Stilton, would be considered 
inferior if it was only imagined to be 
skimmed. 
2. When part of the milk is set 12 hours 
and the other part 24 hours and then skim¬ 
med and made into cheese, the product will 
be inferior to whole-milk cheese. Still, with 
high skill in manufac' uring and attention to 
curing, quite a palatable article may be pro¬ 
duced. Such cheese sells at various prices, 
according to flavor and quality, say from 
four to five cents below good whole-milk 
cheese. Poor skim-cheese sells at very low 
prices, often from four to six cents per pound. 
3. When the night’s milk is skimmed on 
the following morning and mixed with the 
morning's milk and made into cheese, 100 
pounds of milk will make one pound of but¬ 
ter and nine pouuds of cheese. If, on the 
other hand, one mess of milk, be set 24 hours 
and the other 13 hours, and then skimmed 
and made into cheese, a careful and skillful 
manufacturer will get from 3 to %% pounds 
of cheese aud one pound of butter from 85 
pounds of the milk as drawn from the cow. 
4. There is no difficulty in finding a mar¬ 
ket for first-named or partially skimmed 
cheese. The “ full or wholly skimmed cheese" 
is not so salable, but still there are always 
persons who handle this kind of cheese, and 
it can be disposed of as an inferior product 
at various prices, according to quality and 
GESTATION IN COWS 
I noticed in the Rural New-\ orker an 
item with the above heading over the initials 
“J. A. M.,” in which, the author says, “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," and that “ they would 
know the time to be 9% months, or 281 days. 
I agree that if fanners kept records there 
would be less misunderstanding in this as 
well as in a great many other matters per¬ 
taining to their business. But “ J. A. M." is 
no nearer right in stating the time or period 
of gestation to be 9A months (or 284 days) 
than the farmer is in giving it to be nine 
months. In fact, no regular period of time 
can be relied upon for gestation, much less 
established. The time varies In length be¬ 
tween old and young animals, and as well, 
also, those of the same age. A young cow 
