334 
NOV, 24 
MOOSE’S 
A NEW SYSTEM OF CHEESE MAKING. 
New devices and new processes in dairy 
manufactures are constantly coming forward 
and tests are being made as to their practical 
utility. The improvement in dairy manage¬ 
ment during the past ten years has been very 
marked and is probably greater than in any 
other branch of farm industry. The impres¬ 
sion prevails with many that we arc only on 
the threshold of dairy improvement and that 
during the nest ten years progress in all 
that pertains to dairy matters will equal if 
not surpass that which has been accomplished 
in the last decade. We have now a very 
large number of skilled workmen in milk 
who are experimenting from day to day and 
from week to week, and they are noting the 
result of their operations. Speculative theo¬ 
ries which are put forth by writers who have 
little or no practical experience, who prove, 
their theories ou paper rather than at the 
milk vat and the manger, are sooner or later 
discovered and their errors pointed out by 
practical men. Mere opinions, among the 
educated mass of dairy workers, do not now 
have the force that they did ten years ago. 
Dairymen now require that opinions be 
backed up by works. 
We have endeavored to keep our readers 
advised concerning new devices and new 
processes claimed bo be improvements in 
dairy practice. Some of them we have test¬ 
ed and found to be good, while others have 
proved to be worthless. And indeed, a cor¬ 
rect opinion often cannot lie given without 
careful tests, since what at first sight may 
seem to be good or perhaps worthless, will 
turn out on trial to be the opposite. 
Reference was made, some time since, in 
the Rubai, New-Yorker, to a new process 
in cheese making which the inventor claimed 
was a success. It consisted in taking oil as 
much cream as would rise Oti the milk after 
setting from 24 to 150 hours, turning this 
cream into butter and then adding to the 
skimmed milk a certain amount of cheap 
butter or refined oil and converting the mass 
into cheese. It is said (but of this we cannot 
vouch from personal knowledge) that the 
cheese under this process is of excellent 
quality—in fact, so good that it is not to bo 
readily distinguished from ordinary whole- 
milk cheeao and that it sells well in the En¬ 
glish markets, no complaint being made 
against i t. 
We are informed that the general features 
of the process adopted arc as follows In 
the first place, the milk Is set in pools on the 
deep can system (24 and 150 hours) and the 
cream skimmed off for butter. The amount 
of butter taken averages about 150 pounds 
from 1,000 pounds of milk. The butter made 
is of excellent quality and sells for the high¬ 
est price, or equal to that of the best made 
at the creameries. 
The milk, of course, after losing this 
amount of butter, is quite impoverished and 
instead of making it into the ordinary “skim 
cheese,” oil or butyrous matter is added to 
improve it. Low grade butter, melted and 
refined to free it from impurities, is taken to 
supply the deficiency, and the thousand 
pounds of milk from which the cream has 
been abstracted, now receives eight pounds 
of the refined oil. 
The oil is molted and the milk raised to a 
temperature of 92 J Fahr., the oil added and 
a sufficient, quantity of rennet stirred through 
the mass to produce coagulation in the brief¬ 
est possible time. The aim is to mingle the 
oil evenly through the milk and thereby the 
high heat of setting and the extra quantity 
of rennet to produce coagulation so quickly 
that the oil will be about evenly distributed 
in tiie eoagulurn and thus be held or retained 
in the curds until they go to press. 
Such, briefly, is the theory ; and the prac¬ 
tical operation of all this, it is claimed, is to 
make a fair quality of cheese, scarcely to be 
distinguished from ordinary factory cheese. 
U r a believe it is not claimed that the very 
finest, or “fancy cheese” is made by the 
process, but that the cheese when cured, is 
of unobjectionable flavor, is smooth and plas¬ 
tic under the thumb and finger and compares 
favorably with much of the whole-milk 
cheese made at factories ; and we are told 
that buyers do not readily distinguish it from 
such cheese and that no fault has been found 
with it so far in the English markets. 
We give the features of the process and 
the statements above, simply as we have 
been informed by persons who claim to be 
familiar with all the facts concerning this 
new style of cheese. We hope to investigate 
the matter for ourselves and test the cheese 
and shall then refer to the subject again. 
But assuming that our information is cor¬ 
rect, the comparison as to the relative profits 
from whole-milk cheese making and the new 
process may be figured somewhat as follows: 
By the wliole-milk process—say that 1,000 
pounds of milk on an average make 100 
pounds of cheese, which sells tor 113. Now, 
by the new process :—The 30 pounds of but¬ 
ter taken off at 30c. per pound amounts to 
$0 ; deduct from this the cost of 3 pounds of 
refined grease which is added to the skimmed 
milk. This wo are informed has cost, the 
past season, 21c. per pound, and the S pounds 
comes to $1.08, leaving a profit on the differ¬ 
ence in the two kinds of butter of $7,32. 
About 85 pounds of cheese, on an average, 
are made from the skimmed milk and refined 
oil, and if the cheese sells at 12c., or one cent 
per pound less than the whole in ilk cheese, 
we have the cheese amounting to $10.20. 
Then the butter and the cheese together 
come to $17.52, or a difference of $4.52 on 
every 1,000 pounds of milk as it comes from 
the cow. This, we are told, is about the 
average difference in comparing the profits 
of the two systems. 
- 
A NEW USE FOR BUTTERMILK. 
A GOOD deal has been said of late concern¬ 
ing the virtues of milk as a curative agent in 
certain diseases, and from the statements of 
well known physicians it would appear that 
remarkable cures have been effected under 
the “ milk treatment.” It is now stated, on 
the authority of Dr. T. Curtis SMITH, in a 
communication to the Medical and Surgical 
Reporter, that buttermilk has healing quali¬ 
ties of extraordinary merit. It has been 
U3fid in subduing chronic ulcers, the case be¬ 
ing one in which the ulcers had followed a 
long and serious illness in a nervo-lymphatio 
woman whose health had been materially 
broken down by frequent parturition and 
various attacks of severe fevers or neuralgia, 
and was thin and weak. The case is thus 
detailed by Dr, Smith : 
“Mrs. M-, aged 41 years, mother of 
nincchildren, last one born Daceinber.3, 1873, 
after which birth she was the subject of 
mammary inflammation, metritis, and neu¬ 
ralgia, the latter extremely severe and obsti¬ 
nate. In January, 1871, from some cause not 
easily explained, she was the subject of 
numerous small, furnunculous absesses on 
the body and extremities. Those on the 
body healed slowly, but without other 
trouble than ordinary dressing. But two on 
the arms and six on the legs became open 
discharging ulcers, with little tendency to 
heal; in fact there did not seem to bo vi¬ 
tality enough in her tissues to produce 
healthy granulations. The purulent discharge 
was profuse and unhealthy. She was plied 
with all manner of general tonics and local 
applications, without other benefit than giv¬ 
ing her general strength, the ulcers not only 
not healing but actually growing larger and 
becoming more painful, thus greatly inter¬ 
fering with her sleep and causing great pain 
in walking about the house, for she was yet 
unable to leave her room at the last of May. 
“ I now ordered the ulcers on the arms and 
legs to be kept bathed in buttermilk (fresh) 
all the time, and all other local treatment, 
except simple cleanliness, to be stopped, the 
general treatment being continued. In two 
days afterwards the surface for some dis¬ 
tance around the ulcers became red and 
broken out with numerous small pimples, 
but the ulcers were healing. In two weeks 
the ulcers were entirely healed and nothing 
left of them but dark red spots marking their 
former situations.” 
Thus it will be seen that buttermilk can be 
made useful in a new or different direction 
than that usually assigned to it, and if it 
really has the curative properties as we are 
led to infer from the above statement, then 
its application will doubtless prove efficacious 
in healing malignant sores and ulcers on ani¬ 
mals as well as on the human subject. Should 
this prove to be true, a remedy so simple 
would prove of inestimable value. 
-- 
N. Y. STATE DAIRYMEN’S ASSOCIATION. 
The annual meeting of this organization is 
to beheld at Binghamton, Dec. 9 and 10. The 
programme for the meeting is as follows: 
The Convention will be called to order for 
transaction of preliminary business at 11 A. 
M., Wednesday, Dee, 9. ; 2 P. M., Opening 
Address by the President, X. A. Wi guard. 
The following gentlemen will read papers, or 
speak, on the topics specified : 
J. H. Reall, Philadelphia.—.Subject—“Our 
Dairy Products.” Hon. Samuel E. Lewis 
of Oxford, N. Y.—Subject—“ Setting of Milk 
and Handling of Butter.” E. J. Wickson, 
A. M., of the Utica Herald, and President of 
Utica Board of Trad®.—Subject—“ The Com 
mercial Outlook in Dairying.” Flint Blan¬ 
chard of Jamestown, N. Y., President Chau¬ 
tauqua Co. Dairymen’s Association. - Subject 
—“The Coming Dairyinau.” Hon, Harris 
Lewis of Frankfort, N. Y., President State 
Agricultural Society. — Subject — “In the 
Rut and Out.” Dr. E, ft. CRAFTS of Bing¬ 
hamton.— Subject—“Milch Cow* ami the 
Dairy.” Hon. O B, Beals of Long F.ddy, N. 
Y.—Subject—“Stock Raising and Dairying 
in Delaware County.” J. V. H. Scovn.r. of 
Paris, N. Y. — Subject — “Experimental 
Farm.” David W. Lewts of New York, 
and other well know n gentlemen, have.been 
invited to deliver addresses at. the Convon 
tion. 
After the reading of each paper time will 
be allowed for full discussion of the subject. 
Beside the topics alluded to, members of the 
Convention may present any proper subjects 
for discussion. X. A. Willard, Pres’t. 
Josiah Shull, Cor. Sec., Ilion, N. Y. 
FEEDING COWS TURNIPS. 
Thf. question is asked, “ Does it pay to feed 
turn ips to cows ? ” Yes. Feed them to dry 
cows, blit not to them while in milk. In 
winter the cow gets only dry feed—hay, corn 
fodder and straw. It may be some feed 
meal and bran in small quantity. This Is a 
great change from grass, therefore I think 
tiie cow should have something to keep the 
bowels loose, and turnips will not only do 
that, but will keep the animal in good health. 
I do not know that there is much food in the 
turnip, so as to savo hay or other fodder; 
but there is something in them that seems 
to keep the cow in fine condition, and if any 
one will feed Ids cows a few messes and look 
on and see them eat, certainly i think he 
will say, “Yes, turnips are good food for 
cows.” 1 am only speaking of dry cows in 
winter. 
Any farmer who grows three to five acres 
of corn may have three to five hundred 
bushels of flat or field turnips to feed if he 
will take the trouble to save the seed. If 
any one wishes to try It next season and will 
follow the directions here given, I will guar¬ 
antee them a full crop every time : 
Get good seed. Sow half a pound per aero 
in among the corn any time in July when 
working the corn the last time ; be sure and 
put the seed down broadcast before you plow 
or cultivate the corn, so as to work the seed 
into the ground ; no matter if you arc mark¬ 
ing with the plow you will not get them in 
too deep. The seed will come up sure. For 
the good of your corn and turnips, keep the 
weeds down. A. Donald. 
BUCKWHEAT BRAN FOR COWS. 
A correspondent of the Country Gentle¬ 
man says :—“ Experiments tried with the 
dairy of the Eastern Pennsylvania Experi¬ 
mental Farm seem to demonstrate that 
buckwheat bran is more valuable than wheat 
bran for the production of butter. The 
eows were fed 5 Ihs. of cut fodder, 6 lbs. of 
cut hay, 5% quarts of com meal, and 5% 
quarts of wheat bran to each cow, fed in 
two feeds. From 1 i milkings they gave 1,252 
lbs. milk, yielding 117 of cream, and 57% of 
butter. From similar feed with buckwheat 
bran (value for value), substituted for the 
wheat bran, they gave 1,252% lbs. milk, 121 
of cream, and 59% of butter. The difference 
in temperature was against the buckwheat 
bran. In another experiment the same feed 
was used, and was well wet with hot water 
twelve hours before feeding. Fourteen 
milkings gave 1,818% lbs. milk, HO}, of 
cream, and 00% of butter. From these ex¬ 
periments we obtain the following data : 
3,820 lbs. of milk yielded 878% of cream, 
which made .177% lbs. of butter, or at the 
rate of 21% lbs. of milk to one of butter. 
After weighing the milk of a dairy of twenty 
common cows, 1 have found that it required 
very nearly twenty-five pounds of milk to 
make one of butter.” 
- 
ASHES AS FOOD FOR CATTLE. 
The Live Stock Journal has a correspond¬ 
ent who found his cattle given to the habit 
of eating wood, chewing bones, etc. They 
became thin in flesh, refused to eat hay, and 
presented a sickly appearance. He had no 
impression that their food lacked the con¬ 
stituents for making bone ; and his neigh¬ 
bors use bone-meal, without noticing uny 
good results whatever. At last he put about 
four bushels of leached ashes iu his barn-yard 
and threw out to them about a shovelful 
each day. They all ate with evident relish. 
After turning them out to pasture, he put 
one peck of dry ashes per week on the ground 
in the pasture. They ate it all, and gnawed 
off the grass where it had been lying. The 
cattle began to improve, gaining flesh and 
looking better than they had done for several 
years. Ho says this morbid appearance was 
unnoticed your* ago, from the fact. that, the 
ground was new and ashy from the burning 
of the woods and land clearings. Since this 
discovery he gives one quart of ashes mixed 
with one quart of salt to twelve head of 
cattle about once a week. 
-♦♦♦- 
LIVE STOCK AND POPULATION. 
Prof. TnoROLD Rogers of Oxford Uni¬ 
versity, England, has made up a curious 
return of the proportion of domesticated live 
stock to population in the most prominent 
countries in the world. It shows the follow¬ 
ing results-Great Britain has one cow to 
every twelve persons, a sheep for everybody 
and one pig for every six. 
France 1ms a like proportion of sheep, a 
double share, comparatively, of cows, but 
only one pig to six persons. 
The Swedes have a cow between three 
and one-half of them, a sheep between two 
and Hi rco-quarters, and a pig to a baker’s 
dozen. 
There are as many sheep as there are Nor¬ 
wegians in Norway, when they are all at 
home, and two and one-lialf of them—the 
Norwegians—are entitled to a cow. They 
can have only one-eighteenth of a pig each. 
Denmark Lias a cow for three persons, as 
many sheep as persons, and a pig for four 
and three-quarters persons. 
Prussia, with her usual uniformity, has an 
equal number of cows and pigs, one to every 
five inhabitants, besides a sheep apiece all 
round, 
Wurtemburg has a quarter as many cows 
as people, a sheep to two and three-quarters 
and a pig to seven. 
Bavaria rates the same as Wurtemburg, as 
to cows and sheep, and is as much better off 
for pigs, as one-Jiftli is better than one- 
seventh. 
Saxony has a sheep and a pig for every 
eight persons, and a cow for every six. 
Holland has a cow to four, a sheep to four, 
and a pig to twelve persons. 
Belgium, a cow to six, a sheep to nine, and 
a pig to eight (which is a Hibernieism). 
Austria lias a cow to six persons, and a 
sheep and a pig to every five. 
Switzerland runs up to the Swedish stand¬ 
ard on eows, one to t hree and one-half per¬ 
sons, and lias a sheep for five and a pig for 
seven and one-half persons. 
We Americans close the list with a cow 
for every four of us, a sheep apiece, one pig 
to every one and one-half. 
. ■■ - 
NOTES FOR HERDSMEN. 
Charbon in Louisiana.—The last monthly 
report of Dept, of Agriculture contains the 
following :—“Our regular correspondent in 
East Feliciana, La., states that 500 plow- 
animals have died of charbon in that parish, 
not including oxen. This loss has severely 
crippled the working of the cotton-crop. A 
correspondent residing in New Orleans states 
that the charbon destroyed live-stock by 
wholesale in Point Coupee and Concordia 
Parishes, Louisiana. In some localities it 
seriously crippled the working of the crops. 
In Avoyelles Parish it destroyed 50 per cent. 
Of the mules and 25 per cent, of horses, 
15 per cent, of cattle. It was quite virulent 
also in Hardin County, Texas.” 
Cross With the Buffalo .—The Western 
Farmer says At the fair at Lodi we saw a 
half Buffalo cow, with a bull calf by her 
side, sired by a Short-Horn bull, we believe. 
They are the property of Mr. McCloud of 
Lodi, who for some years owned a buffalo 
bull. Of several attempts at crossing, this 
was the only one that was successful, and in 
this case we understand the dam lost her 
life. The cow is of good size, but not at all 
a desirable animal, in form or disposition. 
The calf might be passed by without attract¬ 
ing attention, although it allows the Buffalo 
cross, in head, shoulders and rump. 
Telhe.rino Cattle.—A Prairie Farmer cor¬ 
respondent who has had a good deal of ex¬ 
perience in tethering cattle says by far the 
I iest plan is to fasten by the hind foot. I use 
a one-in eb strap passed twice round, just 
above the ankle, and through a light iron 
rin<r. To the ring I fasten half-inch rope and 
avoid all danger of tangling, which some¬ 
times results in broken necks when cows are 
fastened by the head. Should prefer to have 
live to six ‘feet of trace chain close behind the 
foot where the rope sustains the most wear. 
