MAY 30 
MOQBE’S BUBAL NEW-YOBKEB. 
JiiiHg Husbandry. 
SAGE CHEESE. 
AVe are in favor of homo dairy market*, 
and believe that the consumption of cheese 
1 > 3 ' our own people should be promoted. 
Cheese is a healthy and economical article of 
food. Its uutritive value when compared 
with ot her articles of diet is not generally 
appreciated. It is a cheaper food than beef, 
and ns it requires no cooking, but is always 
ready for the table, its consumption may be 
urged as a matter of economy, but it 
should tie made so as to be attractive to the 
taste, and different varieties should be upon 
the market in order that the wants of all 
may he accommodated, 
'Hie Sage Cheese, in old times, was a very 
popular variety ; and to-day there arc thou¬ 
sands of our people who are fond of it, and 
would be glad to get this kind of cheese if 
they knew where if could bo had. It, is sur¬ 
prising that a cheese so universally liked and 
sought after by our people, should have al 
most wholly ceased to he made. But since 
the factory system has become established, 
the great effort, has been to produce a good 
shipping cheese and one that would please 
our English customers : and so but little at¬ 
tention has been given to cater to the tastes 
of consumers at home. We do not hear of a 
single factory in New York that has ever at¬ 
tempted to make Sage Cheese. AVe do not 
know of a store in the city or country where 
Sage Cheese is kept for sale; and t he only 
way consumers can supply themselves with 
this delicacy is to get some “ farm-dairy” to 
till an order. This is no easy matter, as 
“farm dairymen” do not always care to 
make it ; and then only a few know where 
to apply. There is not a year but We have 
numerous inquiries concerning Sage Cheese, 
and whet her it is to lie had at any price in 
the country. Sage Cheese will generally com¬ 
mand from three to live cents per pound 
more thin the. usual variety of factory 
cheese; at this rate, it would seem a consid¬ 
erable profit could be made in Its production. 
But this is of small account compared with 
the general advantages resulting from its 
manufacture. In the first place home con 
sumption is promoted, as many will buy and 
consume largely of Sage Cheese who would 
not care much for other varieties. Thei 
again by supplying just what is wanted, 
consumers become educated in the use of 
cheese ; and what at first is esteemed a lux- 
mand ? Tf home consumption is to be largely 
and rapidly increased, different kinds of 
cheese must be made so that the tastes of all 
may bo suited. The Englishman likes Ched¬ 
dar and Stilton ; the Herman prefers Liui- 
berger and Swiss Cheese ; others are fond of 
a different variety still; and so long as con¬ 
sumers are willing to pay for what they like 
it is policy for our dairymen to furnish the | 
needed article. 
—-»««.-- 
COLORING CHEESE. 
A NEW BREED OF SHEEP WANTED.” 
Tum reply to “Business” Is particularly 
good and really opportune. ; hut there is a 
great, mistake on the side of “business” in 
my SOOtl becomes a necessary article of food. 
Again, by inducing home consumption you 
lessen the quantity for export, and as our 
surplus decreases, prices on the general pro- 
duet necessarily must advance. 
We presume there is a demand for Wage 
Cheese abroad that would warrant its ex¬ 
portation in small, and perhaps in large 
quantities ; for it Is used in England, though 
we have never heard of its exportation from 
this country, nor of any effort being made 
to introduce it to our English customers. 
Hage Cheese can be manufactured without 
much additional expense above that required 
in the common varieties. The sage flavor is 
obtained by steeping I In-leaves of t he plant, 
and the liquor is added to the milk before or 
at the time of using rennet. The green mot¬ 
tled appearance usually found in cheese of 
this variety is not due. to the sage, but to a 
green coloring matt er obtained by bruising 
corn leaves or grass, which is used to give a 
green tint to a small portion of the curd. 
This is mingled with the white curd and thus 
the green spots or mottled appearance of the 
cheese is produced. 
AVe are of the opinion that A considerable 
profit might, be secured at factories by manu¬ 
facturing a certain number of Wage Cheese 
annually. Even if no more was made than 
would supply the wants of farmers and 
dairymen and consumers in country villages 
throughout the State, the quantity required 
would be by no means small. But add to 
this what is needed, or could bo sold in the 
large cities, and we soon should have a de¬ 
mand, increasing from year to year, and 
thus the consumption of cheese at, home 
would be greatly promoted. We do not ad¬ 
vise factories to engage exclusively in the 
manufacture of Sago Cheese, but we suggest, 
at first that a few be made as an experiment, 
and the sale of these few could be contracted 
for previous to the manufacture, so that Ihe 
operation need not be an experiment but a 
certainty. 
In England and on the Continent of Europe, 
the markets are supplied with a variety of 
cheese to meet the various tastes of custom¬ 
ers. AVhy should not American cheese 
makers meet the wants of home consump¬ 
tion in supplying the different kinds in de- 
One of our correspondents desires to know 
“whether colored or pale cheese will ho in 
most demand the coming season, and which 
of the two will bring most money in mar¬ 
ket ?” Ho far na the English markets are 
concerned, wo do not hear of any change 
whatever from the demand of former years. 
The. Loudon market requires colored cheese. 
In Manchester, pale or uueolored cheese is 
most, popular. There Is a larger proportion 
of colored cheese wanted in England than of 
uueolored, and so long as we export cheese 
vve must furnish what the markets demand 
or accept a lower price for any neglect in 
not consulting the taste of our customers. 
There has been a very strong effort made at 
our dairy conventions to do away with the 
practice of coloring cheese, and many be¬ 
lieve that our factories should unite together 
and abandon the practice. They urge that a 
persistent, effort in this direction Would soon 
educate Englishmen to prefer pale choose to 
any other, and thus the factories would tie 
rid of a useless and expensive part of the 
work. True, the coloring’ matter added to t he 
chee.se does not improve its flavor or quality 
-and it would be, a good thing if none were 
used ; but it is absurd to suppose that, any 
effort on the part, of our facto rice could 
change English taste so that pale cheese 
would always be preferred. Then again no 
compact like the one proposed could be made 
with the factories; and if such a compact 
was made, and rigidly adhered to, we should 
only be throwing away the chance of suc¬ 
cessfully competing with English production, 
since consumers in England would still pre¬ 
fer colored cheese and the. English dairymen 
would furnish it at an advanced price over 
American, simply on account of the color. 
Some argue that the Coloring of cheese is 
a cheat, and that- the practice is morally 
wrong. This assumption is hardly true, since 
no one makes a secret of coloring and no one 
misrepresents in this matter. Most con 
Burners of colored cheese know that it is ar¬ 
tificially colored, and they prefer It because 
the color suits their fancy better than pale 
cheese, or because educated to a certain style. 
Any radical change—especially with English 
men, who dislike change—is distasteful and 
slow of introduction. For cheese designed 
for a foreign market,therefore, we should not 
advise it to be made without color, except 
on special contract. Sometimes buyers 
want a certain quantity of pale cheese to All 
orders, and where extra quality can bo se 
cured they are willing to pay an extra price 
above that for the best colored cheese. Bub 
on the other hand if the sale Is made to deal¬ 
ers who hoy for the London market, pale 
cheese will not bring so much money as col 
oi'cd. The home markets will take consul 
erable quantities of pule cheese, and wo are 
told by dealers that the demand for lincol 
ored cheese is increasing from year to yeai 
in the home trade. 
From what we have said it will be seen that 
manufacturers should understand clearly to 
what market their goods are going and adapt, 
their manufacture to the wants of that mar¬ 
ket. The buyers who are uncustomed to 
handle the cheese, in the particular locality 
Should he consulted, as they will be able to 
give information concerning the quantity of 
pule cheese likely to be wanted in the mar 
kets for which they purchase. In regard to 
the coloring of ch esc, deep shades should 
be avoided. The popular fancy now is for a 
light, straw color—a shade somewhat resem¬ 
bling rich cream. A deep orange color some¬ 
times used is objectionable, and will lessen 
the value of the goods in market. The color 
should be uniform in the different cheeses, 
since a lot of cheeses, each of a different 
shade, detracts very much from their ready 
sale. The recent introduction of Annattoine 
has been a great improvement in the color¬ 
ing of cheese, since it is the pure coloring 
matter of the Aunatto, and free from adul 
terations. 
-♦♦♦- 
Preservation ok Mirk. — Dr. Haco of 
supposing English farmers give any delica¬ 
cies or stimulants to the breeding ewes or 
any portion of what is there called the 
“store” stock. The long wooled sheep in 
the possession of farmers of any degree are 
never pampered, but are not kept on such 
short pastures as the Houlhdowns, because 
their larger frames and heavier fleeces re 
quire a greater quantity of food. The wether 
lambs being intended for mutton are forced 
from the time they are a few weeks old, be 
cause It pays to do so and to make quick 
returns and not because t hey have not con¬ 
stitution to take care of themselves. By 
stimulating the portion of the Hock which 
has to be made into mutton and wool, a 
year's time is saved ; or, if taken in the other 
light, double the wool and double the mut¬ 
ton is made by this stimulation, which is 
found to pay well; for not only is the wool 
so much heavier, but it is worth more per 
pound than the wool from those which lake 
care of themselves or receive no extra 
feeding. 
I don’t doubt that, “Business” is a busi¬ 
nessman ; but T assure him, however, much 
long wooled sheep may bo pampered, here 
there is nothing of the kind done among the 
regular farming community in England. The 
sheep are never housed, never driven under 
shelter in storms even, for although rain and 
moisture seem to be constantly hi the air 
when not, frost, the fleece Is supposed to be 
sufficient protection and the fact of the great 
weight of fleece and carcass proves that 
rains and cold do not, in the slightest degree 
injure them. The explanation is easy ; the 
common farmers of England all keep shep¬ 
herds as well as sheep, and these men who 
are paid by the Week, and rereive only about 
50 cents per week more than the ordinary 
laborer, attend to them as no American 
laborer will do, and as no American farmer 
himself will do. In the winter the sheep are 
fed often, and in such a way that they never 
lose their appetite, which sheep do so often 
hen—complaints in newspapers, lately, to 
wit—consequently, to use a common expres 
sion, “ Iheir bellies are always full,” and 
warm. In short, as the storms in the United 
States are so cold, the most essential consid¬ 
eration in establishing a new breed should 
be the ability to keep comfortable in spite of 
the weather. All,hough to a certain extent 
this can be accomplished, the animals must 
have abundance of good food and tie so fed 
a* to have an appetite to eat it; for there 
never was and never will be any breed of 
sheep or stock of any kind which will take 
care of t hemselves or pay for breeding and 
raising unless they have food to stimulate 
he frame to lay on meat or whatever is 
needed for sale. 
On a wet day, at a farm homestead, as 
nay often tie seen, a few hens brace them¬ 
selves up and apparently draw every feat her 
close to them and then stalking forth and 
filling their craws with worms and grubs, 
return without any wet having penetrated, 
the outside feather having run off the rain ; 
other hens will get, snaked in the attempt 
and look miserable for hours after, and so it 
is comparatively with regard to the effects 
of weather on everything, there is such a 
difference in conformation, <Ye.; but in every 
case, and under every circumstance, those 
animals kept in perfectly robust health and 
which are thriving by being stimulated, will 
always bo able to defy the elements best. 
A Working Farmer. 
PUEIirEKAL FEVER IN SHEEP. 
John P. Bay, Honeoye, N. Y., writes the 
American Rural Home as follows :—Parturi¬ 
ent or puerperal fever, says Dr. Randall, in 
The Practical Shepherd, is a disease seldom 
met with in I bis country, and is confined ex¬ 
clusively to the English sheep. Thin spring 
wo have seen and heard of several well de¬ 
fined cases among the Merino flocks of 
Western New York. We have thus far had 
five eases among our sheep, four of which 
proved fatal. These ewes went through 
with the labor attending parturition safely, 
and appeared all right until the. third or 
‘mirth day after, when at once they refused 
Switzerland recommends as a preservation 
of milk for two days from coagulation, even 
during the greatest, heats, a spoonful of alco¬ 
hol per gallon of milk. French dairymen, 
judging by the odor, employ a preparation 
of chlorine. 
though it, may read vulgar to say it, yet this 
is the essential point in stock fanning, I trap 
the. be Me* full of proper food and all will go 
on well. Short-Horns in England are not 
pampered as they are hero, unless it may be 
those intended lor exhibition. 
The new varieties of Down sheep, Hamp¬ 
shire, Shropshire and Oxfordshire—have all 
more or less of long wool breeds crossed into 
them and the wool is increased In quantity 
and quality, and if “ Business” will consider 
that t,ho first mentioned breed are. brought 
to such an early maturity, that it is common 
to breed from them a year sooner than was 
formerly the ease, and that the same time is 
saved in bringing mutton to market, ho will 
acknowledge extra food is well paid for; 
also, that as all the sheep being fattened in 
England Lie on plowed land without shelter 
and are attended to by the shepherd in the 
open air, there cannot be much pampering, 
however good the food may he which is 
given them. 
Look at, the accounts of experiments made 
as related in Mr. Randai.t.’h Practical Shep¬ 
herd and it will be seen wool and mutton are 
made fast or slow and in accordance with 
the food given and the judgment in adapting 
the food to the different seasons of the year ; 
and as something must have somet hing to be 
made from, it is useless to endeavor to get 
something from nothing. It will be seen, 
where experiments have been tried in yards, 
that the English only did this for conveni¬ 
ence and that sheep are not coddled or pam¬ 
pered in a general way there ; and f believe 
if an American were to search all over En¬ 
gland in December or January, he would not 
find 1,000 sheep in sheds, yards or bams, but 
would see more than half of the millions in 
the turnip fields ; and even at weaning time 
Lhe ewes are only brought into the pens 
(most of them temporarily made) for the con 
venience of oversight in the night by the 
shepherd and for protection of very young 
Iambs during very bad spells of weather. 
A new breed of sheep produced in America 
with a happy admixture of mutton and 
wool-producing qualities, with a constitution 
so strong as to prevent wet and cold from 
injuring them, would be a valuable diseov 
cry, but the wool must be of such a texture 
and so impenetrable as to keep dry next, to 
the skin and so warm as to keep the sheep 
I will tui x ICVJ imi' 'I hiivii wm. • »* -y ■ ■ . 
all food and drink, moved about with much 
difficulty, stood uneasily on their hind legs 
changing often from one to the other, respir¬ 
ation became very much quickened and after 
o, few liours they would apparently experi¬ 
ence all the labor attending parturition, lying 
constantly on their side until death ensued, 
which would vary from thirty six to forty- 
eight. hours. AVe treated the lira I, four eases 
according to the treatment, suggested in the 
veterinary works at hand so far as practical, 
yet all to no purpose, and wo soon found we 
had a terrible disease to combat, that re¬ 
quired prompt remedies. 
The fifth and last case had been running 
about sixteen hours, and was apparently the 
most violent, attack of any among the lot. 
Under tha advice of L. F. Wtubor, M, D. of 
Honeoye, wo gave her the following treat¬ 
ment, which at once arrested the disease, 
and after a day or two her recovery wan 
rapid and complete. The t reatment consist*! 
in giving ”5 drops of laudanum, repeating 
wiih ”0 drops in the course of two hours, and 
at, intervals of four to six hours, until the 
pain ceases. At the same time inject into 
the vagina with a rubber piunp syringe a 
solution of carbolic acid, props mil aa follows: 
me part carbolic acid crystals to eight parts 
glycerine, using a large teaspoouful to a pint 
01 cold water. Repeat, this often for a day 
or two. Although we have treated but otic 
ease in this manner, yet. the disease in her 
case was far advanced before wo commenced 
treatment, and the circumstances under 
which we were placed at the time, rendering 
it, impossible t.o pursue if, as thoroughly as 
we have indicated above, gives us much con¬ 
fidence that nearly every ease may be saved 
if these measures are resorted to in season. 
Wo have lost several lambs with a disease 
which seems analogous to the one above 
described, which we suppose to be a 
of erysipelas. Every ease thus i 
species 
far lias 
proved fatal 
LAMBS DYING. 
Many lambs die in this neighborhood every 
spring of some strange disease. From ten to 
twenty In a hundred die ; some seasons more, 
some less. Not more than one in twenty of 
those affected recover, and they scorn to 
have lost their lamb sense,—not noticing 
anything for weeks. The symptoms are first 
stupidity, loss of all lamb action, paying no 
attention to their dams or anything else, in 
a few minutes they will lie down, struggle, 
paw, kick, bleat, bowels become bloated, 
tongue dark colored, suffer terribly, and iu 
from one to three hours are dead. They in¬ 
variably die when they are from ten to 
twenty days old. Those affected are always 
the most vigorous, fat, healthy-looking 
lambs in the flock. When the disease first; 
appears they die sooner, appear to suffer 
more than later in the season. They are 
affected and die during a period of from two 
to three weeks. Then all seems right, again. 
Those, not affected seem lively and healthy 
all the lime. I examined one that died, and 
found the rumen or pauncli very full of gas, 
and the fourth stomach tilled to its utmost 
capacity, and four times larger than the 
rumen. The small intestines were not more 
distended than usual. What is the matter i 
—A. Reader. 
Wuo of our readers can tell ? 
