and marked as some of Hambletonian’s get 
have been and can furnish no pedigree, his 
cheek is equal to the wisdom of the man who 
decides a horse not a Hambletonian because 
he is not of the right color. 
Ringbone Remedy .—Oil tar, one ounce ; 
oil hemlock, one ounce ; oil sassafras, one 
ounce ; oil cedar, one ounce ; oil croton, one- 
half ounce ; oil of juniper, one-half ounce ; 
spirits turpentine, three ounces ; aqua am¬ 
monia one-half pint; alcohol, one pint. 
Rub on at night and wash off in the morning ; 
repeat the rubbing until there Is no more 
sign of the swelling or lameness. [ have 
known this to cure ringbone when every¬ 
thing else has failed. — B. V. C. 0. 
Recipe for Making a Good Liniment.— 
Take one ounce green copperas ; two ounces 
white vitriol; two ounces common salt ; 
two ouuces linseed oil; eight ounces West 
India molasses ; boil over a slow Are fifteen 
minutes in a pint of urine ; when almost 
cool add one ounce oil of vitriol and four 
ounces spirits turpentine. Apply to the 
wound with a feather ; for bruise or strain 
wash the part with the liniment.— X. y. 
Wafer and Feed for Horses.—In a lecture 
before a British agricultural association, Mr. 
Cassie, V. S., says that Mir reason why 
whole grains appear in horse manure is be¬ 
cause the horse is watered soon after being 
fed. The most of the water drank by a 
horse passes directly through the stomach to 
the largo intestines, and grain Just swallowed 
is liable to be carried along with the water, 
instead of remaining in the stomach. 
What Alls the Colt. —I have a colt, three 
months old that has a lump in each side of 
its neck, up near the jaw. They were there 
when foaled. The lumps were small and 
not very hard. They seem to grow larger. 
They are. each about the size of a black wal¬ 
nut. Can any of the readers of the Rural 
New-Yorker tell me how I can get them 
out and not hurt the colt 'I —A. d. 
making, handling and holding butter. There 
must be at least, ten copies or each essay fur¬ 
nished distinctly written or printed. All 
essays competing, whether successful in tak¬ 
ing a prize or not, shall be held by the Na¬ 
tional Butter and Egg Association, subject 
to their disposition as their exclusive prop¬ 
erty. 
AH competing essays must be sent prepaid 
before the 1st of February. 1875, to James 
Anderson, Esq,, 195 Duane St., N. Y., Chair¬ 
man Committee on Essays of the National 
Butter and Egg Association. 
making a display of a small number of cheeses 
and some of these were of that quality and 
flavor that would indicate the highest prog¬ 
ress in the art of manufacturing. We tested 
a g”oat number of samples and must agree 
with the judges and experts in expressing 
the opinion that it was the best, show' of 
cheese over had in the State. The following 
are the names of those who received awards : 
C7aA.ii so.— Cheese. —Largest and best dis¬ 
play, Wm. H. Fuller. Whifceufcmvn ; second 
do., ft. L. Blue. North Gage; best line 
cheese, factorv make this season. Seth Bon- 
fov. West WinAeld ; second do.. II. LaWDEN, 
St, Lawrence Co.; host three cheese do., L. 
L Wtuht. Whitesboro ; second do., P. S. 
Russell, Frankfort Rill; best one cheese, 
last, season, factory, L. L. WIGHT ; second 
do . A L. Blue ; best, private dairy cheese, 
J. T. Davis, Newport ; second do., S. Der- 
rvo, Utica ; best, imitation Cheddar, H. C. 
Rropkway, Herkimer; second do., C. W. 
Richardson Herkimer ; best imitation Stet- 
CHEESE AND BUTTER AT THE CENTRAL 
NEW YORK FAIR. 
We were at the Central New York Fair at, 
Utica, Oct. 7 end 8. and examined with con¬ 
siderable interest t he show of dairy products. 
The exhibition was large, embracing perhaps 
500 cheeses and nearly a quarter as many 
packages of butter. The cheese department, 
considering the different varieties and the 
superior qualities of the samples, was with¬ 
out doubt the best we. have ever had at any 
show in the State. 
previous 
The best display by any single manufac¬ 
turer was that of W. H. Fuller of Oriskany, 
N. Y. There were 13 varieties—Cubes, rec¬ 
tangular, cannon ball, Young America, Sage 
and Cheddars in Mr. Fuller’s show. The 
cheeses were arranged very prettily on a 
large frame of pyramid form, with cheeses 
of different sizes weighing from 1,256 pounds 
to those of two pounds. Thus on the lower 
shelf was placed the one of 1,256 pounds and 
next above one weighing 625 pounds, then 
on the next, tier one of 350 pounds, the next, 
230 pounds and so on. each shelf upward hav¬ 
ing a center cheese of lesser size until the top 
was reached, which was crowned by one 
weighing only two pounds. Around the large 
cheeses, a3 a center on the different shelves, 
were placed cheeses of different, varieties and 
shapes, the whole making a very nice show. 
Mr. Fuller’s large cheese, weighing 3,500 
pounds, was on a table by itself and attracted 
much attention. 
THE SAOE CHEESES 
shown by Mr. Fuller were nicely mottled 
and made a handsome display. They were 
mostly of the common factory size, and Mr. 
Fuller gave us a description of his mode of 
preparing the sage and coloring matter which 
may be of interest to some of our readers 
who may desire to manufacture this charac¬ 
ter of cheese. 
Green sage is used for obtaining the flavor. 
A quantity of leaves and stems about, the 
size of one’s wrist and six inches long is taken 
f ir 100 pounds of curd. The green sage is run 
through a common sausage machine and then 
soaked in water over night anti in the morn¬ 
ing the water is pressed out and strained off 
and added to a vat of milk by itself at, the 
time the rennet is applied. 
For coloring, bean leaves are taken and 
also put through the sausage cutter, then 
steeped in water over night and the liquid 
strained off in the morning and added to a 
vat of milk by itself. The two vats of milk 
are curded off separately and just before 
salting, the curds are thrown together and 
intimately intermingled by stirring, when 
they are salted and go to press. In this way 
the green and white curds coming together 
give the cheese a beautifully mottled appear¬ 
ance. Sage cheese commands an extra price 
that amply pays for the trouble of preparing 
it, and is esteemed as a great delicacy by 
many. 
THE LARUE GHEESE 
will be shipped to England for the Christmas 
trade and also bring an extra price on account 
of size. Mr. Fuller took the First Premium. 
BLUE'S DISPLAY. 
A. L. Blue of North Gage, N. Y., also 
He had 13 different kinds, 
DO HORSES REASON 
O. W. Fiske in Our Dumb Animals, says : 
For many years I have made the horse a 
subject of thought and study. At times I 
have been led to believe that horses have 
reasoning powers, and can understand and 
apply them in various ways. 
For the last two years I have driven my 
mare nearly every day over the same road. 
About one mile from my home are two 
roads, one leading to the church, the other 
leading to the depot. Now six days in the 
week I drive to the cars, and on Sunday to 
the church. At the poiut whore these roads 
separate, I give my mare her head, leaving 
her free to make her choice, and on week 
days she will go straight to the depot, and 
on Sundays she goes of her own free will, to 
the church ; T never know her to fail me 
yet. It puzzled me for a long time to learn 
how she should know any difference in days ; 
and 1 have come to the conclusion that she 
reasons from facts—facts connected with 
every-day life. 
On week days I start from my stable in u 
two-wheel carriage; on Sundays I start 
from my house in a carryall, thus making an 
entire change, both in time, place and car¬ 
riage ; and from these facts she must be 
guided in her choice of rouds. 
Many say this is instinct ; if so, where 
does reason begin t 
PLAN OF MILX HOUSE FOR BUTTER 
than I can. First, let, me sav I am a young 
farmer of five years’ exper ience on a farm 
adapted to grass. J commenced with two 
cows, which number I have increased to ten. 
and hope t,o keep li H eon in a few year*. I 
have gained an enviable reputation as a but¬ 
ter maker, hut have a world to learn yet, 
very much of which 1 expect, to learn from 
voiir work, which I have ordered from the 
Rural Office. 
IVhat, I propose doing is this:—To budd 
very soon after hearing from you, a milk 
house. The plan of this house, “ which exists 
as yet in my mind out v,” is as follows Size, 
12x16 feststone walls on all sides carried 
up 8 feet; said walls to be 2 feet thick, well 
laid in mortar, the Inside to be cemented, 
floor and side; a woodeii roof, with vunti la- 
tor. Into this building I propose to carry 
spring water in pipe ; the building will be so 
situated that the rear end will be in a hank, 
about 5 feet above the level of the floor. Mv 
object, is to get all the cream possible and 
keep mv butter through the summer. 
The size of this building can be increased 
if you think it too small. T am anxious It 
should be large enough and properly done on 
the start,— Douglass H. Dyer, Bennington 
NOTES FOR HORSEMEN 
THE HOG CROP 
The National Live Stock Journal says : 
The Chicago Tribune, in discussing the proba¬ 
ble supply of hogs for the next season, gives 
the following figures, based upon the asses¬ 
sors’ returns for the States named : 
1871. 1873. 
8,409,1130 3,500,083 
1,915,200 3,088,3500 
1,287.414 1,400,784 
,2,860,878 3,990,139 
333,053 190,09.1 
9,760,310 10,304.401 
the Western Rural says Probe the pipe to 
the bottom ; take equal parts of corrosive 
Eublirriate, and white vitriol, about what 
‘you can pick up on the point of a small pen¬ 
knife. Put it In a thin muslin cloth, tie a 
thread around it, put, it down the pipe with 
the probe, letting the end of the thread hang 
out at the top, repeat this once a week for 
three or four weeks, until the pipe comes 
out. If properly done I will warrant a cure 
without the use of the knife or causinga stiff 
neck. I have cured many horses both for 
myself and others and never had a failure. 
Young horses are particularly worth the 
trial. After the pipe comes out, there is 
nothing to do, but keep the parts clean with 
soap suds and water. 
Don't Feed Ripe-Hungarian, Hay to Horn¬ 
es ,—An Illinoisan writes:—“1 have had 
quite an experience in feeding ripe un¬ 
thrashed Hungarian to horses. In every in¬ 
stance, if continued long, the results were 
bad, in some cases rendering the horse unlit 
for service ever tvf ter wards. I have always 
supposed too, that millet would produce the 
My plan is to let either variety 
Illinois..... 
Ohio .. 
Iowa... 
Indiana... 
Nebraska. . 
Total.... 
Decrease this year over last 
It has been remarked that these figures do 
not include animals under six months old, 
at the time the returns were made (last 
spring), many of which will be suitable for 
packing this winter. But, while this is true, 
it should be remembered that neither did the 
returns for 1873 include pigs under six months 
old, and that as the number of pigs bears a 
certain relation to the number of adult 
animals (a relation not likely to vary very 
much in a single year), there were probably 
more pigs under six months old in the country 
in the spring of 1373, than in the spring of 
1874, and that if the returns included animals 
under six months, the deficiency would have 
been much greater than above shown. 
The fact that the supply is not only short, 
but largely short —cannot be disputed. Per¬ 
haps the strongest indication of the fact is 
found in the high prices which have prevailed 
during the past summer. Had the supply 
of hogs been even reasonably large, the high 
prices which have prevailed would have 
called out enough hogs to have swamped the 
market. But the supply of hogs being 
limited, of course they could not come for¬ 
ward. It is interesting to have one season, 
in which the gamblers in pork cannot delude 
the country with their clamor about short 
supplies. 
Tiie general features of the plan proposed 
seem to be very good for a milk room, but 
we should add a churn room. Tito churning 
and work of the dairy should always be in a 
separate apartment, from that employed for 
setting the milk. The churn room may be 
placed on one side of the proposed structure 
or the plan should be lengthened so as to 
give a separate room of sufficient size for 
churning, cleaning dairy utensils, the storing 
of salt and implements of the dairy. The 
space needed for setting the milk for 15cows 
depends somewhat, upon the manner in which 
the. milk is set. If the pool system is adopted 
the space may be smaller than that required 
for pans. For our part we like plenty of 
room, and therefore should say that the pro¬ 
posed size is none too large for a milk room 
alone. We have given several plans of milk 
houses recently in the Rural New-Yorker 
which our correspondent would do well to 
consult. 
made a fine show, 
among which we noted the following Pine 
Apple, Navy, Limberger, JStilton, Yanky 
Cheddar, farm dairy and factory, with spec¬ 
imens of square or rectangular shape. There 
were some 45 or 50 cheeses in this lot and Mr. 
B. vvas awarded the second premium in this 
class. 
JEFFERY'S SHOW. 
W. Jeffery of Utica had a superb display 
which occupied nearly the whole of one side 
of the room. It consisted of sample cheeses 
from 24 choice factories from the Central 
Counties of the State. This display alone 
would have attracted attention at any exhi¬ 
bition and was exceedingly instructive, since 
the fancy make of the different factories 
could be seen together and compared. The 
Examining Committee expressed regret that 
no provision was made for a collection of the 
best factory cheese. The display attracted 
great attention and should have received a 
premium. 
MCADAMS COLLECTION. 
James Me Adam of Springfield, Otsego Co., 
made a large and interesting display, com¬ 
prising specimens of each of the summer 
months’ make in four varieties of style. Mr. 
McAdam is a well known maker of “ fancy 
cheese,” and the surplus shown was very fine 
in flavor and quality. 
OTHER SAMPLES. 
There was quite a number of factories 
same effect, 
get first ripe enough for the seed to grow. I 
then out with self-raking reaper, set low. 
I bind up like grain and let it lie in sheaf a 
few days. Then it is stacked, and threshed 
when convenient. When threshed, the 
straw is stacked again carefully, and fed out 
to stock through the winter.” 
India Rubber Horseshoes. — A rubber 
horseshoe litis been invented by a gentleman 
in Newark, N. J. , which is made and lined in 
a similar manner to the rubber shoes worn 
by humans. It is made of the best quality of 
India rubber and is designed as a substitute 
for the iron shoe and as a means of prevent¬ 
ing many maladies to which horses’ l'eet are 
subject, it being claimed that horses suffer¬ 
ing from cracked or contracted hoof and sim¬ 
ilar hurts are generally cured by the substi¬ 
tution of this for the metal shoe. It is easily 
l'emoved and put ori the hoofs, and thus the 
animal, while in stalls or posture, may go 
barefoot. It costs about one-third more than 
overshoes and weighs 40 per cent. less. It is 
claimed to be durable. 
Hambletonian Horses .— (E. S. Crossman.) 
—Thex-e is no “ standard color” for Hamble- 
tonian horses that we know of. Some of 
them are brown and some bay ; some are 
marked with white and others are not. If 
an exhibitor at a fair exhibits a two-year-old 
colt as a Hambletonian because he is colored 
ESSAYS ON BUTTER AND EGGS, 
In conformity with a resolution passed by 
the National Butter and Egg Association at 
its last regular meeting in Indianapolis, Ind., 
the Committee on Essays offers the following 
prizes for the best practical and scientific 
essays, viz, :—Butter—Fust prize, 8200 ; sec¬ 
ond, $100; third, $50. Eggs—First prize, 
$200 ; second, $100; third, $50. The follow¬ 
ing conditions must be observed by all com¬ 
petitors, viz. : 
The essays ou butter and eggs must treat 
both subjects fully and scientifically, but en¬ 
tirely sepai’ately and in as concise a form as 
possible. The committee will award the 
priz is for the essays treating on eggs to those 
containing the best manner of preserving, 
holding, packing, handling and shipping. 
The committee will award the prizes to those 
essays treating on butter moit completely, 
scientifically and usefully, including plans of 
milk rooms, ice-houses or other buildings for 
Keep Hogs out of the Water.—A cor¬ 
respondent of the Colonial Fanner, whom 
the editor declares to be a practical breeder, 
writes that to handle hogs to the best advant¬ 
age, a pasture is needed of green grasses, 
clover, blue-grass and tiinotay—and it is best 
if there is no run mug water or stock ponds 
in the lot. Hogs do better where there are 
no brauches or stock ponds to wallow in. in 
place thereof, have well water Dumped for 
them. Have troughs made, nnu nail strips 
across, eight inches apart, to keep the hogs 
from tying down in the water, and let the-.e 
troughs be placed on floors, to keep them 
from digging up wallowing holes. It feed be 
ariven, it should be soaked in swill barrels for 
