AUS. 4 
MOOSE’S RUSAL WEW- YORKER. 
33aiirn iinsbandrn. 
C3^ l-c 
BUTTER AND ITS SUBSTITUTES. 
Ocr London correspondent, for the past 
six months and up to May 1st, lias referred, 
from time to time, to the great scarcity of 
butter in the English markets. Prices have 
been unpreeedently high, and not unfre- 
quently agents have named their own rates 
and only supplying customers. Refined beef 
suet a substitute for butter—lias been 
quoted in the London market at from 100 to 
111)shillings per cwf. 
For the last eight or ten years we have kept 
a pretty close watch of the English dairy 
markets, and we do not remember when 
there has been such a scarcity of butter, or 
where prices have been so high as during tin- 
past year. England draw's her supplies of 
butter from Ireland, from the Continent of 
Europe, from America (chiefly from Canada) 
and from Australia, in addition to her homo 
manufacture*. Why, then, this scarcity? 
Is the consumption of butter increasing rap¬ 
idly, or is there a decrease of production not 
only in England, but in the countries from 
which she draws her supplies ? Probably, 
the true answer will be found in increased 
consumption, for the population of England 
is increasing, and as the wages and condition 
of the middle and lower classes improve, 
there is more i udulgenee in luxuries, and good 
butter is a luxury which those who can, will 
liavu. In the United State--, “fine butter” 
has, for some years, been in good demand at 
such high rates that it would not pay to ex¬ 
port. A good deal of our choice butter aver¬ 
ages the producer from 65c. to 75c. per pound, 
and although the production has of late 
largely increased, the demand seems to more 
than keep pace with the supply. There ia 
probably no place on earth where the public 
are such enormous butter eaters as in the 
United States, and as we improve in the 
quality and flavor of the product, the larger 
is the consumption, per capita, even though 
the price be higher. If any one doubts this 
assumption, let him go among the people at 
hotels and in private families—let him in¬ 
quire of grocers and butter dealers who fur¬ 
nish a line of customers—or better yet, let 
him try the experiment of using a cheap, 
stale specimen of butter one week and a fine, 
sweet, “ gilt-edged” product the next week, 
and if the consumption of the latter i s not 
more rapid than the former, it is because the 
consumer has no appreciation of good things. 
We have al ways urged that the more wc 
improve the flavor and quality of our dairy 
goods, the greater will be the consumption 
and demand and the better the prices : and 
the past history of the butter product shows 
this to be true. The inauguration of cream¬ 
eries and butter factories has been of im¬ 
mense benefit to the dairymen of America, 
and we are quite certain that neither the 
consumption, nor the prices of butter would 
have been near so large to-day, were it not 
for the improvements in the product which 
they have brought about. And the same 
may be said of cheese. A w'ell known dealer 
and shipper of this article said to us recently 
that had it not been for the factory system 
and the improvement which has followed as 
a consequence in the quality of cheese, its 
manufacture to-day would have been of 
small account, and the quality would have 
been so inferior that he believed no more 
than seven to eight cents per pound could be 
realized for it in the markets of the world. 
The impression prevails with many that 
the manufacture of “ Oleoniuryarine,” or the 
so-called suet butter, is destined to prove 
destructive to butter dairying and to the 
butter trade. The alarm is so gTeat in some 
quarters that truth has been subverted in 
the cause against it. Already the wildest 
stories art circulated concerning this article 
and the material from which it is made. The 
fat ot dead horses and of other animals dying 
from disease, refuse grease fit only for the 
soap boiler’s cauldron, it ia said, are used 
freely, and thus consumers of this so-called 
artificial butter ara liable to contract disease 
anu die from its use. There is much needless 
alarm, we think, in regard to this matter, 
and we doubt whether any good comes from 
gross misrepresentations of the kind named, 
since so fax- as we can learn, the success of 
the article depends not only upon having 
fresh, sweet beet suet, but for the utmost 
cleanliness in all the processes of its manufac¬ 
ture. If this be so, we do not see why this 
so-called artificial butter is not as healthful 
for food as the beef which is sold in market 
and from which the suet is taken. If any 
one wants to eat “ Oleomargarine,” or re- 
hned beef suet, let him do so with a true 
knowledge of its composition and manufac. 
| ture. \\ hy prejudice the sale of genuine 
butter and cause consumers to feel uneasy 
or frightened in tbe use of butter, fearing 
they may be eating a filthy' and poisonous 
substance sold to them under the name of 
genuine butter. Such must he the effect in 
many instances, and hence the misrepresen¬ 
tations react upon the real butter interest of 
the country and do it injury. It would have 
been better, it seems to us, to place the 
il Oleomargarine," fairly before the public as 
a new article of food, selling it on its own 
merits, acquainting consumers with every¬ 
thing concerning its manufacture and the ma¬ 
terials which enter into its composition. Tf 
putrid or unwholesome animat matter is used 
in its manufacture, then the factories should 
be closed, and the severest penalties that the 
law allows be imposed iqion the makers and 
vendors of diseased food. But on the con¬ 
trary, if the article is made from fresh beef 
suet, taken from healthy animals, and used 
immediately after slaughter, nr before there 
is any taint from decomposition, and if it is 
as harmless and healthful as the fresh meat 
of the slaughtered animals, wc. see no objec¬ 
tion whatever to Its introduction as an arti¬ 
cle of food. All these good qualities are 
claimed for it, and we have been informed 
by disinterested persons who have investi¬ 
gated all the facts concerning its manufac¬ 
ture, that these claims are well grounded. 
u Oleomargarine ” is not to our taste, and 
We have as yet seen no specimen equal to 
good butter, and hence we should not em¬ 
ploy it for the table so long as genuine butter 
can be had. There are thousands of people, 
we believe, of the same opinion, and enough 
at any' rate to take all the fine flutter manu¬ 
factured. Some may, perhaps, feel quite 
differently, and would be glad of a cheap 
substitute for butter. Let such, if they 
choose, use “ Oleomargarine,” or any other 
fat to their taste, so long as it contains noth¬ 
ing harmful and is a wholesome article of 
food. 
The recent action of the Butter and Cheese 
Exchange in New York City, was judicious, 
and such as we highly approve. While stab 
ing that the manufacture and sale- of “ Oleo¬ 
margarine” as a substitute for butter is a 
matter not within the province of the Ex¬ 
change, ao long as it is sold under its proper 
name, yet, in view of the great danger to 
the trade of any successful attempt to force 
this or any similar compound or any sub¬ 
stance foreign to butter upon consumers by 
admixture with the pure article, it is of the 
first importance that every effort bo made 
by the trade, individually and as a body, to 
insure the entire freedom from adulterants 
of the new crop, upon the purity of which 
depends the future of American butter as an 
article of export, <fco. The merchants com¬ 
posing the Exchange state further, that 
while encouraging all experiments, inven¬ 
tions and applications of science for the pro¬ 
duction of a pure article of this important 
staple of commerce, they emphatically con¬ 
demn any process of adulteration or mixture 
and any fraudulent attempt to sell such pro' 
duct as pure butter. 
This is in the proper spirit. Let us have 
our foods known by their proper names We 
have no fears of the butter product so’long 
as it is kept pure and is unexceptionable in 
flavor and quality ; but if it i - „o be adulter¬ 
ated and other produces axe to be sold under 
the name of butter, so as to lower the stand¬ 
ard of butter generally, this branch of the 
dairy inter si will be injured and the trade 
as a matter of course, . ill oe seriously af- 
iecLecL, 
C£lEEjj£ PftEdoES, 
X. A. W n,i, v.RD ;—i would like your opin¬ 
ion on the To';/. :r One : Press and Hoop. Do 
you think the G .n * P.vss is better than the 
common Screw ;v ( v> * Will the Gan- Press 
make a cheese tliat .v i I sell better in market * 
Y\ herein consists then superiority over the 
common screw ?! Are rimy used around Little 
Falls much? We are about getting some 
more hoops and screws and want the best 
and as you are considered authority on all 
sueli matters, hence these questions._A 
Gourlet, Hartford, Washington, Co., N. Y. 
The somewhat recent improvement in the 
hoops of the Gang press renders it a favorite 
with those who have it in use. The Gang 
press is more economical of space in a fac¬ 
tory than a number of Screw presses, and 
the cheeses are more readily handled and 
bandaged, it is less expensive, also, for the 
amount of work it will do than the Screw 
press commonly in use. We have talked 
with factorymen who have thrown out the 
Screw press and substituted the Gang press, 
and they consider it a great improvement. 
i\ew factories which have adopted the Gang 
press speak ot it in the highest terms. The 
Gang pi ess does not make any better cheese 
nor does the cheese sell for any better price 
than when the old-fashioned Flcrew press is 
in use, 1 he claim for superiority of the Gang 
press lies m the points we have named, viz 
--ecouomy of space, of costand of labor in 
handling of the cheese, and in our judgment 
it is an improvement over the old-fashioned 
presses. 
Sflte |)citfcm;m. 
FANCY PRICES. 
The recent sale of Short-Horns sets at rest 
the question as to the most valuable breed of 
cuttle as far as fancy or fashion are con¬ 
cerned, and it also settles all dispute its to 
the most fashionable family among the. 
several strains in existence at the present 
day. The Duchess’ progeny will of course 
bo sought after for years, and every other 
descendant of the few animals run back to 
in the herd books will in all probability re¬ 
ceive admixture of this blood through bulls 
bred frotu them, and in turn all the great 
dairymen and beef-producing farmers, too, 
will use bulls on their grade Short-Horns’ 
which will thus tell on all the best herds in 
the great dairy and the great beef raising 
districts. Improvement will proceed raoro 
rapidly in consequence of these immense 
fancy sums, because it will create an extra¬ 
ordinary attention to the breed. 
But this wonderful sale will not injure the 
prospects of other breeds, as some people 
may think it may, through costing them in 
the shade of these thousands and tens of 
thousands; for other breeds have character¬ 
istics of equal value to the great consuming 
public, and a fine, rich quality of butter will 
commend another ruco of cows; and as but¬ 
ter is on all tables oftener than beef there 
\\ ill never (ail to bo a demand for the cows 
known to give the pure and nutty-Ilavored 
butter. At the present moment there are 
gentlemen farmers in the vicinity of Balti¬ 
more who send f 11 the butter they can make 
to families in the city at a price double that 
of the market, and this is of course the pro¬ 
duce of Alderney or Jersey bred animals, as 
they are decidedly pre-eminent in this re 
spect. When people generally consider, 
coolly, on the result of these astonishing 
fancy prices, they will attribute the cause 
for them to the truth, which is that there 
are. more monied men engaged in breeding 
at the present day than heretofore, and not 
that these cattle are better than they were. 
There is no one breeder who can justly claim 
any particular skill in bringing these ani¬ 
mals to then- great notoriety, as it is de¬ 
cidedly owing to circumstances over which 
nobody in particular had any control. 
Unless aught arises to unsettle the peace¬ 
ful times happily existing, or something 
extraordinary in speculation looms up to 
interfere with the free use of capital in agri¬ 
cultural stock, a general rise may reasona¬ 
bly be expected in all the best breeds of 
other kinds of animals. Sheep ought to 
come into the fashionable taste, and as 
wealthy men are generally fond of possess¬ 
ing good horses, whether agriculturally in¬ 
clined or not, and this class is rapidly in- 
oifusing 1 , so most ivssur^dly nifty 
horses bo expected to bo in demand. There¬ 
fore it must be good policy to consume the 
pi oduce of the land with live stock of some 
fashionable variety, and extensive farmers 
can keep and raise horses, cattle and sheep, 
particularly those possessing good natural 
grass land, as It has been universally under¬ 
stood in England, ages since, that grazing 
with a variety of stock benefits the sward, 
causing a thicker bottom and giving the 
grass a richer flavor, and at the same’time 
producing more to be eaten. 
Of all the bovine race, it appears the Short- 
Horns stand at the head. When I was a 
boy there were many of the pure thorough¬ 
bred Long-Horns, and thousands of them in 
Gloucestershire and Worcestershire, which 
were used for making butter and cheese all 
through the great dairying valleys; but they 
are never mentioned now, and despite the 
monomania for Short-Horns at this day, and 
Ike cowardice of scores of business men who 
can feel that no horns would be better than 
short ones, but who are afraid to undertake 
improving and bringing them into notice, I 
believe the next generation of men will wit¬ 
ness a movement in advance as far as the 
one from Long to Short-Horns. 
Some of the best milch cows in Maryland 
are hornless, (buffalo cows they are called); 
but they lack quality, &e., the same as those 
generally running with them, because no 
attention is paid to breeding them. But 
there are good pure bred in England which 
are rising into notice, and a polled animal 
was used in founding the Short-Horn breed; 
for this great, noted Short-Horn breed was 
made up by considerable crossing at the 
commencement, although at the present 
day everybody is told no good of any kind 
can result from crossing. 
Even in sheep the same is said, thus dis¬ 
couraging attempts to establish new breeds; 
yt?t Bakewell “made up” the Liecester 
breed; the Cotswolda, the Oxford Downs; 
the Shropshire, Hampshire and other downs 
were made too, and after they were what is 
termed ‘‘established,” it is said and acknowl¬ 
edged they have all received “dashes” of 
blood from other breeds. 
But i am running from the subject in 
some manner, and will only add that r trust 
the lancy prices so notorious at this day 
may stimulate men of a clear. Independent 
taste to step out from the beaten track, and 
give a now variety which will be bred with 
such care and judgment that like will beget 
ike, till there will be a new species which 
can be depended upon to always and in¬ 
variably breed genuine, good daily cows 
with abundance of rich milk, requiring 
naught but good food and treatment to keep 
up the flow. It is much to be regretted that 
the milking properties in high bred cattle 
are almost totally ignored, and that the 
shape and the disposition to lav on fat so 
encouraged and paid for by purchasers in¬ 
jure the vessels as well as the supply of milk 
that might otherwise flow in profusion to 
the udder. A Working- Farmer. 
- - - 
TWO-YEAR-OLD BEEF. 
The English are noted for the early age at 
which, they force their cattle to the beef 
point. How it is done was told by a farmer 
at a meeting of the Kingscote Agricultural 
Association; 
Twelve cows are engaged in rearing calves 
wh,,d, ftre fattened from birth, and are sold 
at about twenty-two months old, when they 
weigh from 100 to IfiO stone. The calves are 
of course, well bred, while those calves 
which have to be purchased are carefully 
selected. They are weaned at three months 
old having been previously kept short of 
nulk and fed partly on gruel, and thus in¬ 
duced to feed on oil-cake and hay. Suppos¬ 
ing them to be weaned in December, their 
daily ration at six months old would be one 
and three-fourths pounds or two pounds of 
hnsoed-enke, with the same quantity of bean 
meal, and a sufficient amount of grain, man¬ 
go ds and hay. The cake and meal are grad¬ 
ually increased, till at twelve mouths old 
the calves get twice the quantities just men¬ 
tioned. 
In summer the other articles of diet which 
have beet, named are replaced by trifolium, 
w uch is excellent food while it lasts,) tares, 
(w uch arc also good) and grass, with second- 
cut clover. The. whole of tlm green food is 
cut and brought to the animals in their 
sheds and houses, which they do not quit till 
the proper period arrives for sending them 
to the butcher, by which timo their daily 
rations have been increased to four pounds 
of cake and six pounds of bean rneal, with 
roots and a moderate allowance of hay. 
The principle of management is to let the 
animals continually master or outgrow their 
food, pushing them on rapidly the last three 
months, so as to land them fat at something 
under two years old. 
After some discussion, the following reso- 
huion was passed by a large majority:— 
T ^ iB meeting is of opinion that a well-bred 
cuJf, it kept well from the time it is dropped 
and not turned out the first year, can be 
brought out fit for the butcher at two yearn 
old, with profit.” 
•-♦♦♦- 
SORE EYES IN CATTLE. 
I inquire the cause and remedy for sore 
eyes in cattle, occurring as follows; —It 
Come3 on usually about June, and ruus to 
late in fall. It is mostly confined to milch 
stock and calves about towns, and very 
rarely is seen on the farm. It is always in 
one eye (either), and seldom both. As win¬ 
ter comes on it usually gets better, but 
often leaves a wince speck or film for a year 
or more. The eye ball is covered with a 
white film all over ; it runs water and is 
very much inflamed. The cow does not 
seem to suffer in flesh very much, and her 
milk is still used, Wc had supposed it to be 
caused by either feeding on rag weed or 
getting the pollen from that plant in the eye. 
But this year’s drouth was so early and 
severe that wo scarcely have rag weed as 
yet. and the sore eyes have appeared even 
earlier than usual aud very severe. Can 
any one tell us the name of this sore afflic¬ 
tion of our bovines, its cause, and especially 
a cure. R 
Columbia, Mo. 
-♦♦♦- 
Description of a Short-Hor.v Cow.—A 
writer iu Bell’s Messenger describes a Short- 
Horn cow thus:—“ Euphoemia was level, in 
form a perfect parallelogram, and otherwise 
fashionable; her quality needs no comment.” 
