MAY 23 
MOOBE’S BUBAL NEW-YORKER. 
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EUROPEAN VARIETIES OF CHEESE 
MADE IN AMERICA. 
The manufacture of Swiss and Limberger 
cheese is now quite extensively carried on 
in this country, and it is said to be of excel¬ 
lent quality—quite equal to any that is im¬ 
ported. The Limberger variety, when in its 
prime condition, according to the German 
taste, requires to go info consumption at 
once, as it is liable to deteriorate if kept long 
after it is fully ripe. On this account there 
is considerable risk in its importation and 
besides, the cost is more than for the cheese 
made in America. Probably lliu largest quan¬ 
tity of Limberger made in one locality is in 
Northern New York—Jefferson County tak¬ 
ing the lead. In previous numbers of the 
Rural we gave a pretty full account of the 
Limberger factories oi Jefferson County, 
some of which are very elaborate and ex¬ 
pensive structures. They are modeled after 
European plans, though of course much 
larger than the German establishments. 
There is quite a number of factories manu¬ 
facturing Swiss cheese in New York, and a 
good article is produced. We do not know 
to what extent Limberger and Swiss cheese 
is manufactured at the West, but a consid¬ 
erable quantity is made in Wisconsin. In 
Greene County alone more than half a mil¬ 
lion pounds were produced during the year 
1873—the milk of 1,880 cows being used for 
the purpose. For the present year it is esti¬ 
mated that the milk of 2,310 cows will bo 
employed in making Limberger ehees > in 
the County of Greene. A number of facto¬ 
ries in the vicinity of Oshkosh, Wis,, are en¬ 
gaged also in (lie manufacture of Limberger 
and Swiss cheese. These varieties of cheese 
command a larger price than the ordinary 
style of American cheese, they being mostly 
retailed at from 2'le. to 25c. per pound. 
Where experienced and skillful German 
manufacturers are employed to take charge 
of factories, the net returns to dairymen de¬ 
livering milk at these factories, are much 
better than at the ordinary factories for mak¬ 
ing American cheese. There are several 
other European varieties of cheese that could 
be made in this country with profit, and we 
hope to see Bomo of our dairymen engage in 
t ie production. There is a demand for Edam 
chouse in our large cities, especially in New 
York, and a considerable quantity of this 
variety, we understand, is imported from 
abroad. We ought to beuble to make all the 
cheese needed in the country and we ought 
to make it of as line flavor aud quality as 
that which is produced abroad. It won id be 
well if some of our factories should turn 
their attention to some of the varieties of 
European cheese for which there is a demand 
in this country, but which have not hereto¬ 
fore been produced by us. We shall give a 
description of some of the more popular 
sorts used on the Continent of Europe besides 
those named above, in a subsequent article. 
-- 
A HARD YEAR FOR DAIRYMEN. 
A good many dairymen throughout the 
Central Counties of New York start this 
season with a heavy load ; and In many in¬ 
stances the years’ labor will not enable them 
“to pull through.” Take, for instance, this 
example A dairyman of our acquaintance 
having a herd of 50 cows was short of hay 
last fall, and has already (May 5) expended 
more than $1,UUU in hay aud feed. He is now 
buying hay at $30 and $35 per ton to get his 
cows through to grass. Let us see how re¬ 
ceipts and expenditures figure. If there are 
no losses in stock, and if the 50 cows make 
an average of 400 pounds of cheese each, we 
huve 20,000 pounds. Say that the cheese 
averages 11c. per pound net, after paying all 
expenses of manufacture or factory charges, 
and we have the gross receipts from the 
cheese amounting to $2,200. The sales of 
butter will probably be no more than suffi¬ 
cient to pay the cost of keeping the stock 
from the 5th of May until grass comes. We 
liave, then, after deducting the $1,000 named 
for winter keep, $1,200 as the total receipts 
from the herd. 
Two men and a girl must be hired to run 
the farm and dairy, in addition to the work 
done by the owner and his family. Good 
men will command about $25 per month and 
board, aud the wages of girls range from $3 
to $3.50 per week and board. Where the 
hired help is paid and the expenses of the 
farm and living are added together, how 
much will be left of the $1,200 aud will it be 
sufficient to satisfy the bill ? 
But others are not so well off as the one 
named ; for they have been unfortunate 
with stock, losing by abortion, garget and 
other diseases, so that with the money ex¬ 
pended for hay and grain, for replacing 
stock, and making good the herd, no money 
can be saved from the year’s operations ; 
and the more important question with them 
is to make the loss as small as possible. 
Taking the low yield of cheese on account 
of the early drouth in 1873, together with 
th© small crops of hay harvested, the early 
snow in fall, followed by a long winter, and 
the last year may be named as one of the 
hardest that the dairymen of Herkimer can 
have experienced since the establishment of 
the business as a specialty in the county. 
They have ha; 1 , however, a long series of 
prosperous years ; and if a little rough 
weather occurs, now and then, it is no more 
than happens to all farming operations and 
is to be expected. 
We hope good, fait- prices will be realized 
for dairy products the coming season, and 
the scarcity of dairy goods both abroad and 
at home at, the commencement of the 
season would seem to promise the producer 
remunerative rates. 'ITiey will be needed 
in a good many dairies, and especially in 
the central counties of New York. 
- ■*■■*-* -- 
RESTORING RANCID BUTTER. 
Mr. X. A. WlLLiARX):—Can you inform 
me, through the columns of Moore’s Rural 
New-Yorker, of auy process by which 
strong butter can be made sweet again?— 
Shuokut, Baltimore, Mil. 
Rancid or “strong” butter cannot be 
fully restored to Its original sweet, aromatic 
condition, so as to make a first-class article 
of food, by any process known to us; but 
the rancid taste may often be removed and 
the butter so improved that it will pass for 
a second-class article. 
About two years ago Louts S. Robbins of 
New York invented a process for expelling 
buttermilk from butter, and especially for 
restoring rancid butter to a palatable flavor. 
The process consists briefly us follows:—The 
butter is (list thrown into a tub constructed 
for t he purpose, and from a reservoir, placed 
above, warm water at a temperature of 100° 
Fain*, is allowed to fall in a shower upon the 
hulter until it assumes a melted form. The 
mass is then Btirred about to separate the 
buttormilk and other impurities, wiien a 
stream of cold water is showered over the 
muss until it Lakes on a firm consistency, 
lu this way, it is claimed, the impurities and 
strong, rancid taste may be washed out. 
The butter is then laid upon the butter table 
and line salt worked into it by means of a 
corrugated roller. Under this process, it is 
e laimcd that very strong, rancid butter can 
lie restored into a palatable and wholesome 
article of food. 
Rancid butter may bo improved by churn¬ 
ing it in fresh buttermilk, and if the butter 
is only slightly affected it may thus, with 
proper manipulation, be made palatable. 
After Churning Of washing it in the butter¬ 
milk, it must be again treated for expelling 
the buttermilk, salting, &c., in the usual 
manner. 
We are informed that butter which has 
become quite rancid may be restored to good 
flavor by softening it with warm water, say 
about blood heat, and then stirring it thor¬ 
oughly in a quantity of sour milk. The acid 
condition oi the milk is supposed to act 
chemically lu taking up or removing the 
rancid flavor, in the same way that it oper¬ 
ates to remove the flavor which milk ac¬ 
quires in feeding turnips to cows, while the 
milk also serves to impart its aroma, thus 
tending to restore the flavor which belongs 
to freshly made butter. In this method the 
butter must lie treated In the usual way for 
removing the buttermilk, worked and salted, 
care being taken not to injure the grain. 
We presume there are other processes for 
treating rancid butter to restore its flavor, 
and if auy of our readers have successful ex¬ 
perience in this line, we should be glad to 
hear from them and to print their method of 
proceedure in detail. 
- — - - - 
PRESERVING MILK. 
The American Artisan gives the process 
of Mi*. Lewis Kirehofer for preserving milk 
without alteration, except the rising of 
cream, whether it be kept at rest, or in 
motion, as at sea. The unadulterated milk, 
fresh drawn from the cow, is placed in per¬ 
fectly clean cans or bottles, which are filled 
as nearly full as possible, aud hermetically 
sealed. These cans are then placed in water 
of the same temperature as the milk, in such 
a manner as to allow a free circulation of 
water beneath and around, but not over 
them. The temperature of this water is then 
slowly raised to between 150 degrees and 
170 degrees F., and kept there for varying 
lengths of time—one hour preserving the 
milk four or five weeks, and five hours, eight 
or twelve months. The heat is then with¬ 
drawn, and the water allowed to cool slowly. 
If the temperature exceeds 170 degrees, the 
milk acquires a cooked taste. Weliope this 
process may be a success, for if the milk 
undergoes no change, in many cases it would 
be preferable to the condensed milk. 
®hc g^dfiman. 
“HOLLOW HORN” AND “WOLF IN 
THE TAIL.” 
We find the following in the London Field, 
which will interest many of our readers who 
have had free use of the Rural New- 
Yorker in which to ventilate their experi¬ 
ences, pro and con.: 
“ Viator,” writing from Pennsylvania, 
asks if there is any foundation for the fol¬ 
lowing notions, which are firmly held by 
people in his neighborhood : 
Is there any truth in the following, which 
is firmly believed by every* one in this neigh¬ 
borhood ? When a cow is very thin and 
rough in the coat, they say she has the hol¬ 
low hom. the cure for which is to bore a 
hole in the lmm and leave it open, ’then, 
again, they examine the. tail, and fancy they 
And a soft spot where the tuft begins at t he 
end; this they call “wolf in the tail,” and 
tlio cure is to open it and put in some pepper 
and salt, I should very much like to know 
whether there are diseases similar to those I 
have described and, if so, what are the reme¬ 
dies ? I should say that the two diseases are 
ulw ij s found together. 
The last sentence of “Viator’s” letter con¬ 
tains the explanation of the puzzle. Cows 
always have hollow horns, and there is 
always a soft place at the end of the tail. 
People in some parts of this country, where 
school boards are yet unknown, believe in 
tlio fictitious diseases to which our corre¬ 
spondent refers, excepting that they call 
the soft place in the tail “tail worm,” in¬ 
stead of “ wolf in the tail.” 
Almost any form of debility does duty for 
both the maladies referred to. Rheumatism 
and paralysis, from whatever cause, are the 
diseases which most frequently come under 
the denomination of “tail Worm,” and many 
unfortunate animals have had their tails cut 
open and dressed With stimulating mixtures 
of pepper, salt, tar, ai d other potent agents, 
under the impression on the part of the 
operator that such vigorous measures were 
necessary in order to kill “ the worm, which 
had entered the bones of the tail” up to a 
certain joint, “and taken ail llie strength 
out of tho animal’s back.” 
There is, perhaps, a comical as well as a 
serious aspect to the subject, but the badly 
treated animal cannot be expected to see tho 
former; nor, indeed, is it altogether a funny 
thing to know that gross Ignorance exists 
among human beluga, who are generally be¬ 
lieved to possess a reflective faculty in some 
state of development. Nevertheless it is the 
case that men who have been accustomed to 
cattle'from their childhood do not discover 
the existence of hollows in the horns or of 
a soft place in the tail, unless a particular 
kind of illness attacks the animals aud leads 
them to search for what is never absent aud 
consequently find it. “Hollow horn” is a 
term which correctly expresses the normal 
condition of the part in the ox tribe. The 
frontal bones, with the excavations which 
form the frontal sinuses, are prolonged to 
form the bony ceuter# over which the horny 
covering is secreted. 
The soft place at the end of the tail Is tho 
result of a peculiar arrangement of structure. 
From the last bone of the tail a thin piece of 
cartilage is continued for some inches, form¬ 
ing a very flexible tip, which is completed 
by surroundings of fibrous tissues and integ- 
ments. The whole resuit is very much like 
that which is obtained by attaching a fine 
piece of whipcord to a thick thong, aud 
some people go so far as to assert that ttie 
provision is clearly for the purpose of en¬ 
abling the animal to use its tail as an effect¬ 
ive vvliip against its insect tormentors. Be 
this as it may, tho structure is the normal 
one, and the worm in the tail has no more 
actual existence than has the worm under 
the dog’s tongue. 
-- 
MEAL ALONE. 
Cows must be fed naturally to be healthy, 
milk well aud breed well. There is a good 
deal of nonseuce being printed about keep¬ 
ing cows on meul alone. When I first came 
to this country there was a great rage among 
a certain class for cutting every scrap of hay, 
&c., into chaff. My principal gave orders 
that no animal on his farm should eat aught 
uncut; but there was one man on the farm 
who observed the longing oi the cattle for 
some hay, and he might have been seen 
every morning, before the other workman 
came, giving horses, cows and young stock a 
forkful each of something long for them to 
enjoy; and that man felt happy in witness¬ 
ing the gusto with which it was eaten. Next 
to children, that man took an interest in the 
comfort of animals, and tho owner of those 
cows, &o., would tell his friends his rule was 
to cut all his feed. 
Some humane attendant doubtless waits 
on these meal-fed cattle, for they would die 
ere long on the allowance said to be given. 
There is much said on many subjects which 
ia not true, and such glaring absurdities tend 
to cause doubt of the statements made by 
honest, practical men. It ia admitted that 
by gradually using animals, generation in 
succession, to treatment not natura l, the re¬ 
quirements change, but if a. close investiga¬ 
tion was made it would be found there are 
penalties which must be paid for any flag¬ 
rant breach of nature’s laws. A. w. f. 
-- 
HEREF0RDS AND WEANING CALVES. 
Hereford cattle stand high now, and in 
the southwest of England the oxen are 
used a great deal in cultivating the land, and 
when fattened after two or three years’ work 
only are considered superior for beef toother 
animals ; for there it is different to America, 
as young beef, looking light colored, is nob 
relished ; in fact, it is the same with mut¬ 
ton ; wether mutton and ox beef must have 
some age to make the top figure. Neverthe¬ 
less, quick returns in agriculture, the same 
ua in trading merchandise, are of importance; 
therefore, yearling mutton aud two-year-old 
beef often pay better, although selling at 
two or three cents less per pound. 
Mr. Fred. Stone of Guelph, Canada West, 
had some pure Hereford^, and 1 believe there 
are several more herds in Canada. They are 
a very old-established breed, existing in 
purity long before Short-Horns wore known. 
I don’t think there, has over been any “ dash¬ 
es of other blood” mixed to improve them, 
and tho Hereford breeders generally are so 
confident of tho merits of their white-faced 
animals that they would consider any 
“dash,” as it is termed, a contamination. 
Weaning calves of any breed, in ray opin¬ 
ion, are much best put to grass ; and after 
the first week skim milk is good enough, and 
when ton weeks’ old, in a good, fresh pasture, 
they will do well without any milk or aught 
but grass and water, as they choose to drink 
it liko other animals. Nobody would say 
skim milk is best ; but it Is good enough to 
grow on, and one raised on skim milk will 
not lose condition when weaned from it as 
one having lived on new milk. 
A Working Farmer. 
-- 
NOTES FOR HERDSMEN. 
Remedy for Sterility .—The London Agri¬ 
cultural Gazette recently made a suggestion 
that seems worthy of trial. Two .Short- 
Horn breeders in Ireland hired two aged but 
valuable bulls, and used these to cows re¬ 
cently purchased at sales at long puices, and 
which had been more or less forced. They 
found their cows in heat again and again ; 
but finally tried the experiment of each 
driving his own cows in the ordinary country 
manner, seven miles to the other’s bull, and 
succeeded in getting calves from all the 
cows. The result plainly shows that the 
driving of cows in heat some distance before 
serving is of decided benefit in cases where 
the cows are in high order. In one case the 
treatment has answered when the cow had 
been two years barren and had been served 
at home thirty times by seven different bulls. 
Hollow Horn.— At a recent discussion at 
the Fulton Farmers’ Club, Pa., the question 
was propounded, “ Has any one a recipe for 
curing hollow horn in cattle without boring 
tho horn?” A Mr. King replied that the 
ailment of cows usually termed hollow horn, 
could be cured by tying a bag filled with 
soft soap and bran around the head, but he 
did not believe that the horns of cattle ever 
became hollow. Jos. R. Blackburn said: 
Rub the top of the head and along the back 
with soft soap and bran. Mr. Reynolds 
said :—Fill a long, slender bag with salt, 
soap and bran and wrap it around tho head 
and horns. Mr. Brown expressed the belief 
that if cattle wore fed saltpeter occasionally 
they would not be troubled with hollow horn. 
Gain in Cattle .—It takes eleven pounds of 
milk to add one pound of live weight to a 
calf ; and an ox that weighs one thousand 
three hundred pounds will consume twenty- 
two pounds of hay in twenty-four hours to 
keep from losing weight. If he is to fatten 
he must have just twice that quantity, when 
he will gain two pounds a day. This is one 
pound live weight to eleven pounds good 
hay. To obtain fifty cents a hundred for his 
hay a farmer must sell fat steers at five dol¬ 
lars and fifty cents per hundred pounds.— 
Canada Farmer. 
