ers, anil deliver a superior product for his 
manipulation. In other words, we doubt 
whether any machinery or process is able to 
correct faults made at the farm, in the pro¬ 
duction of the milk, the setting for cream, 
or imperfections in churning, We are tokl 
that the Dake process will eventually revo¬ 
lutionize butter making in the West, and 
that it is received with especial favor by 
practical butter dealers. AW bope this may 
be so, for we. must regard any process with 
favor which is calculated to improve the 
general product of Western butter, or East¬ 
ern butter cither, since there is need of im¬ 
provement in both localities. 
AVe have no desire to undervalue Mr. 
Dake's invention, and we can very well 
imagine that a systematic plan of working, 
salting and packing butter at one place 
might improve the product as it is ordinarily 
made at fifty or one hundred different 
dairies, because the working, the salting, 
the packing and the packages, when super¬ 
intended at the factory, would be very likely 
to be of the best. But we should hardly be 
willing to admit that Dake’ .3 system is supe¬ 
rior or equal to that, of the creameries. We 
judge that Mr. Dake is of the opinion that 
butter making can be still further improved, 
since he offers several prizes, amountin '; in 
all to some $(500, for essays on best met'.ids 
of butter making, to be accompanied with 
plans of milk house and arrangement for 
setting jnilk, &c. 
Wo are glad to see such a general interest 
awakened throughout our country in butler 
dairying, and we hope to keep our readers 
well informed concerning all improvements 
in progress. 
apt to occur in hot weather, when water is 
scanty and cows are compelled lo slake 
thirst from stagnant pools or from sloughs 
and mud holes, whore the water is filthy. 
AVe have known cases to occur where great 
difficulty was had in making butter on ac¬ 
count of bad water, but which was removed 
by changing the cows or giving them a range 
where good, sweet running water was ob¬ 
tained. In one instance coming under our 
observation, there win great trouble In 
churning during hot weather, while the 
cows were drinking from filthy pools; but 
cn the dairyman’s sinking a well and pump¬ 
ing water for his herd the trouble ceased 
altogether. In order to test the matter and 
see if the bad water was the cause of the 
difficulty, he withheld the well water from 
his cows, and the trouble with the cream re¬ 
turned. 
We have seen coses where the cream would 
not readily churn when the cow3 were raced 
from the pasture and overdriven by dogs 
during hot weather. The milk at such times 
becomes feverish, and the cream undergoes 
a change which is prejudicial to the butter 
forming properly. If attention is given to 
the kind treatment of cows, if they have an 
abundance Of nutritious feed, plenty of 
good, clean water, regularly salted, and the 
milk kept at a uniform temperature of about 
0u‘ > while the cream is rising—in fine, if the 
cream goes to the chum at the right tem¬ 
perature, the butter ought to come in the 
churn named in from thirty to forty-five 
minutes, according as the floats are rotated. 
AVe do not, believo in very quick churning,— 
from a half to three-quarters of an hour is 
soon enough for the making of extra flue 
butter. But of course when the churning is 
prolonged beyond an hour there is bad man¬ 
agement somewhere, and we think our cor¬ 
respondent may find it in either one or the 
other of the causes named. At any rate the 
fault is not to be found in the churn, which 
we are satisfied will do good work when 
properly used ; at least such has beeu our 
experience with the Blanchard. 
ie ivovsfman 
A NEW PROCESS OF BUTTES MAKING 
HIDE-BOUND HORSES 
Abo jt fifteen years ago a plan for manu¬ 
facturing cheese on a large scale was inau 
gurated in Ohio. Its general features were 
as follows:—The milk was converted into 
curds at. the farm dairies in the usml man¬ 
ner, and then each dairyman took the fresh 
curds daily to a cent ral factory, where they 
were weighed and credited at a certain rate 
per pound. The central factory then min¬ 
gled the different curds together, salting and 
pressing them into cheese of uniform size 
and weight, whan they went to the curing 
room, and from thence to the markets. 
This plan was adopted previous to the estab¬ 
lishment of cur present factory system, and 
high hopes were entertained as to tiro ulti¬ 
mate success of the movement. The practi¬ 
cal working, however, proved defective. 
The curds furnished by the different dairy¬ 
men were not alike, but varied in texture 
and quality, some being too soft, others too 
hard scalded, to say nothing of those more 
or less sour and otherwise imperfect. Under 
these conditions tho fermentation of the 
cheese during the curing process was not 
uniform through the mass, and tho re¬ 
sult of the whole procedure was that an in¬ 
ferior product was turned out, which of 
course went at a low price. Meanwhile the 
present factory system began to spread 
throughout New York and to take root In 
Ohio, and the manufacture of cheese from 
curds collected together, as referred to, was 
abandoned for the more rational plan of that 
now in general use. 
A somewhat similar plan to the ubove has 
beeu recently inaugurated in Wisconsin l'or 
the manufacture of butter. The milk is set 
for creaui at the farm dairies, and after be¬ 
ing churned is taken to tlie factory, when it 
is weighed and each mess properly credited 
at a certain price per pound, a nd the differ¬ 
ent parcels aro then mingled together, to go 
through the several manipulations of work¬ 
ing, salting and packing. 
THE 0ARE PROCESS. 
The origiuator of this system is Daniel 
W. Dake of Beloit, and his butter factory 
and Its machinery are represented to be en¬ 
tirely different from anything heretofore 
known In this line of the dairy. As soon as 
the butter arrives fresh from the farmers’ 
churns, four or five hundred to one thousand 
pounds arc put into a vat, which is about 
eight feet long by two feet broad and eight 
inches deep. Here the butter is cut with a 
wooden ladle into small pieces, and moder¬ 
ately cold water poured over the mass until 
covered. A wooden hoe is then taken and 
the hatter hoed from one end of the vat. to 
the other twice, by which time the water 
has tempered it to a consistency for easy 
working through the machines. These ma- 
cliines are rather indefinitely described in 
the Milwaukee Journal of Commerce as fol¬ 
lows: 
The first machine used is simply a wire 
screen covering the bottom of a hopper, and 
through which the butter is rapidly forced 
by a hand lever or crank. A thousand 
pounds of butter can bo run through this 
machine in from three to four minutes, and 
it comes out of an exact consistency—hard 
lumps all cut up and thoroughly prepared 
for the next process. If the butter is white, 
as in winter, it is given a little color, then 
salted, and afterwards put twice through 
machine number two. This second machine 
thoroughly and evenly distributes the aalt 
and the color, it any is used, and at the same 
time extracts all the brine and buttermilk. 
By this process it is said that two men can 
prepare, handle, salt, color and pack away 
in tubs from three to five thousand pounds 
per day. Again, it is claimed that the but¬ 
ter thus prepared comes out as uniform, 
sound and firm as the best dairy packed but¬ 
ter, although it Is made from the cream of 
fifty different herds and on as many differ¬ 
ent farms. And it is claimed that Eastern 
butter dealers have handled tho Dake butter 
for an entire season, supposing it to be dairy 
butter. 
AVe have not seen a specimen of the Dake 
butter, and therefore cannot speak from 
personal knowledge as to its character; but 
while admitting that it may possibly be of 
an uniform appearance as to color, texture, 
&c., we have serious doubts as to its being 
equal in flavor and texture to the “best 
dairy packed butter,”—unless, indeed, the 
fifty to one hundred different farmers who 
furnish the fresh butter for Mr. Dake’s fac¬ 
tory are each and all first-class butter mak- 
A writer in the Prairie Fanner says:— 
AVliere the skin is covering unyielding struc¬ 
tures, it is tightly bound down, but over the 
greater part of the body it is loose, and in 
parts thrown into folds. In a licalthy ani¬ 
mal, even a thick skin is supple and yield- 
ing. It is loose and elastic in the voung ox 
that is laying on flesh without difficulty; but 
in the horse, ox, or other animal out of con¬ 
dition, or suffering from disease, the skin be¬ 
comes tight and unyielding, it cannot be 
raised, and the animal in such case is called 
hide-bound. As the causes of this so-called 
hide-bound aro various, tho Bame treatment 
cannot always bo effectual or afford relief, 
in some cases diuretics will be necessary; in 
others alterative medicines will be required; 
or both may be used alternately. The fol¬ 
lowing powders will act on the kidneys and 
secretory organs: — Nitrate of potash, two 
ounces and a half; sulphate of iron, common 
NOTES FOR HORSEMEN 
AVEY DON’T THE BUTTER COME? 
Inquiry About, Bashaw, —Can you give a 
cut of, or toll anything about, a horse called 
Young Bashaw, owned twenty-five years 
ago in Hartford, Washington county, since 
in Warmisburgh, Warren county i We have 
a mare, now twenty-four years old, yet 
sound, and has been a noble beast, that was 
sired by said horse. Oar mare raised a fine 
large colt last year from a young Ethan 
Allcu.— d. c. a. 
Cribbing Horses, an Ohioan says, may be 
cured by buckling a strap around the neck 
of the horse, just back of tho neck and jaws. 
Have the strap an inch or an Inch and a-half 
wide, and buckle it as tight as the animal 
will bear. The strap may remain upon the 
animal’s neck in stall, harness, or pasture 
without any inconvenience. This will in most 
oases prevent it, but old cases are hard to 
cure. 
Inquiries for Horsemen to Answer.—What 
is the best, easiest and surest cure for lampas 
in horses ? What is sure and quick in exter¬ 
minating worms from colts?—ir. h. d. 
Will some person of practical knowledge 
do me the favor to explain the reason of so 
much trouble as we housewives often have 
ill making butter gather. AVe had a Blan¬ 
chard churn, and i believed it would do the 
work in a superior manner. Wo have 
brought beautiful butter in it in leas than 
ten minutes in the spring, but in the summer 
we have churned as many hours and then it 
would not come. And I appeal to scientific 
Rural ladies for a why-and-a-v. lierofore and 
a remedy. As the summer is before us, and 
its manifold hours of dairy labor, which no 
human power can avert, i-i there not some 
one who will suggest, or if any one knows 
the cause of this perplexing trouble, will 
such person not communicate through the 
Rural New-Yorker, and very much oblige 
an Unsuccessful dog-day— Daiuy-maio. 
It is no cay matter to point out tlie cause 
of tlie trouble complained of by our corre¬ 
spondent, when no clue is given as to the 
manner of treating the milk or tlie cream at 
the time of churning. It is something like 
asking the physician to name the disease 
simply upon the information that one is 
sick. But there are some causes of a general 
character which are liable to affect cream so 
that it is not readily converted into butter, 
and we give the more common ones in the 
hope that the case complained of may be 
reached. 
In the first place milk, when set aside for 
cream, should be kept at a pretty uniform 
temperature, say at about 80* Fahr. If milk 
be constantly changing from one tempera¬ 
ture to another, according to tlie variable 
change of the atmosphere, or if cream be 
raised on one portion of the milk atone tem¬ 
perature and on another portion of the milk 
at a different temperature, the churning is 
liable to be more or less affected. Again, 
tlie temperature of tlie cream, when it goes 
to the churn, should be regulated by an ac¬ 
curate thermometer, say at about 58° to tit) 0 
Fahr. It is important to have an accurate 
thermometer. Some instruments are worth¬ 
less on account of imperfect graduation. 
AA r e have seen thermometers hanging side 
by side in the same temperature showing a 
variation of from 8° to 10°. It is needless, 
perhaps, to say that a thermometer varying 
10° from the true graduation would be likely 
to cause trouble in churning, if the cream 
was tempered according to the instrument, 
because cream that goes to the churn too 
cold or too hot will not readily bo converted 
into butter; and when tlie butter does come 
Is will, from too long churning, be of inferior 
quality. Again, if cream is allowed to get 
too sour there is liable to be trouble in churn¬ 
ing. If the cream be taken off from milk at 
different times, or several messes added to¬ 
gether to make a churning, the cream should 
be well stirred in the cream pot at every ad¬ 
dition, in order to mingle the messes thor¬ 
oughly. Then when the mass has acquired 
a slightly acid condition it should go to the 
churn. 
Cream is sometimes refractory in churning 
on account of the bad condition of water 
with which the cows are supplied. This is 
SORGHUM FOR MILCH COAVS. 
A writer from Du Quoin, HI., in a com¬ 
munication to tlie Tribune, recommends 
sorghum instead of fodder corn for milch 
cows. He says he has grown it for several 
years, and with the like ground and treat¬ 
ment as corn, it has yielded from two to 
lour times as much per acre, and in unfervdr- 
able seasons it yields the larger proportion. 
In feeding cows his experience is that they 
greatly prefer the cane to the corn in any 
shape he had over seen it, and he thinks this 
preference of the cows for the cane, when 
both kinds of feed are placed before them, is 
conclusive evidence in favor of the cane. 
Again the cows yield an increased flow of 
richer and sweeter milk when fed on cane 
over that produced from corn fodder, and 
these facts are to him quite convincing. 
'1 he red and white seed variety is recom¬ 
mended as not so liable to lodge as the black 
seed. Tho seed should be soaked in quite 
warm water for twenty-four hours, and then 
planted in the richest ground, near the 
stable or barn yards, in drills three to four 
feet apart, and from one to one hundred 
grains to the foot. Cover the seed with fine 
dirt not over one-half inch deep. Cultivate 
well, and when three feet in hight begin cut¬ 
ting, and this will be ready to cut again by 
full, thus giving two crops. In good seasons, 
sometimes, three cuttings may be made. 
Alfalfa Hay for Swine. —The Sacramento 
Union says :—It is a strange-sounding pro¬ 
position to feed hogs with hay, but we have 
experience in this line, and, however, strange 
or odd it may 3eem, it is, notwithstanding, 
a fact, that hogs will not only eat alfalfa hay, 
but that they will do well on it. We first 
discovered the fact by throwing a lot of 
alfalfa chaff from which the seed had been 
cleaned over to some hogs for a nest, when 
to our surprise they devoured it with as 
much greediness as they would go much oats 
or barley. Our own experience and observa¬ 
tion since, has proved to us that good alfalfa 
hay with plenty of water will keep hogs in a 
good growing condition all through the win¬ 
ter. They may be foddered in the same way 
you would fodder sheep or cattle, but if cut 
up with cutting machine and wet before 
feeding they will eat it cloaner and do better 
on it. 
An Extraordinary Opinion in a Swine¬ 
herd Book. —A correspondent of tho Nation¬ 
al Live Stock Journal calls the “ scheme for 
a herd-book on pigs us impracticable as it is 
foolish,” and adds Even admitting its 
feasibility, which I do not, its adoption 
would injure rather than improve the stock 
of the country. I shall not take up your 
space to explain my reasons for such a con¬ 
clusion. Suffice it to say, I am opposed to 
all herd-books and records, so called, whether 
of cattle, hogs or bees ; I believe them to be 
frauds upon tlie masses and generally gotten 
up and managed for the benefit of a few 
fancy breeders who desire a monopoly in 
their specialties, and tho sooner this pedigree 
business Is done away with, the better it 
will be for the stock of the whole country.” 
