MOOBE’S BUBAL £ W-YOB K£B. 
CANADIAN DAIRY PRODUCTS AND OUR 
CHEESE EXPORTS. 
Dairymen and cheese dealers in the United 
States have of late been very much interest¬ 
ed in obtaining correct Information concern¬ 
ing the quantity of daily products manufac¬ 
tured in Canada. The Dominion ships the 
bulk of her product abroad, and it goes to 
the same market as that which takes our 
surplus. In making up our estimates, then, 
of the quantity of cheese which can be sent 
from the United States to England, we must 
know the quantity supplied from Canada, 
otherwise we shall be liable to grave errors 
in our calculations. It is only a few years 
ago that dairying as a specialty began to be 
prosecuted in Canada, In 1505 she imported 
from the United States a considerable quan¬ 
tity of cheese to meet the wants of home 
consumption : but on the abrogation of the 
Reciprocity Treaty, Canada began to give 
attention to dairy husbandry and to such 
good pui-pose that her own wants wore not 
only speedily supplied but her surplus in 
small quanties began to be sent, abroad. At 
first, as was to bo expected, the cheese made 
was of inferior quality ; but during the last 
three or four years its character lias been so 
improved that it. gives good satisfaction in 
the English markets, and is much sought 
after by English merchants. 
Canadian butter also has been largely ex¬ 
ported of late and is fast gaining favor in 
the English markets. Last year the quotft- 
tions of Canadian butter iu the London mar¬ 
ket was usually less than 100 shillings sterling 
per cwt. But this year we notice the price 
has risen as high as ISO shillings per cwt. 
When the Canadians shall have introduced 
all the improvements of our butter factory, 
system, we shall expect to see her butter 
product compare favorably with other En¬ 
glish imports of foreign butter, though prices 
cannot be expected to be equal to those paid 
for French, Kiel, or Swedish butter, since 
the nearness of the latter to the English 
market must give some advantage in prices. 
We give in the subjoined tables the Do¬ 
minion trade returns relative to her dairy 
produce, which we find in the Oxford, On¬ 
tario, Tribune. It embraces the quantity 
exported for five years, from 1869 to 1873, in¬ 
clusive. The values we suppose are on a 
gold basis: 
CIIEESE. 
Year. Pounds, Value. 
1809 . 4,503.370.$ 519,573 
1870 . 5,827,793. 074,480 
1871 . 8,271,439.1,109,0U0 
1872 .10,424,025.1,840,384 
1873 .19,483,211 2,880,412 
BUTTER. 
Year. Pounds. Value. 
1809.10,358.268.$2,812,270 
1870 .12,250,887. 2,358,570 
1871 .15,4:39,300 3,005,279 
1872 .19,008,418 3,012,079 
1873 .18,483,211. 2,808,979 
It will be seen that the value of dairy 
goods exported from Canada in 1873 amount¬ 
ed to over $5,689,000 in gold—quite a nice 
little sum for our brother dairymen over the 
line. 
The quantity of cheese used in Canada, or 
for home consumption, we have no means of 
knowing, but it probably will not fall short 
of 5,000,000 pounds; for during the year 
preceding the abrogation of the Reciprocity 
Treaty Canada paid the United States some 
$200,000 for cheese, which represented a 
quantity ranging from a million and a half 
to two million pounds. The consumption of 
cheese has vastly increased in Canada since 
1866, not only on account of increased popu¬ 
lation but by the greater facilities of obtain¬ 
ing it on account of the introduction of 
dairying. It would be safe, we think, to 
call the Canadian product 25,000,000 pounds, 
So it will be seen this element mu3t have 
some bearing in estimating the American 
product and its disposal in the markets of 
the world. When we consider that only 
eight years ago Canada was buying cheese 
of us to supply the needs of home consump¬ 
tion, and that now her exports alone amount 
to nearly 20 , 000,000 pounds, the result ac¬ 
complished is really remarkable, and it is a 
question how far this production may have 
affected prices in our export trade. Of one 
thing we are sure—the consumption of cheese 
in England must have increased largely 
during the past eight years ; for in 1866 our 
exports were only about 45,000,000 pounds, 
while in 1873 they were over 94,000,000 lbs., 
besides the 20,000,000 pounds exported from 
Canada, Possibly the annual cheese prod¬ 
uct of Euglund is decreasing, but be this as 
it may the exports of American cheese during 
the last seven years, or up to 1874, have in¬ 
creased at the rate of 10,000,000 pounds or 
thereabouts per year. The increased de¬ 
mand during the present year, coupled with 
a better average price than for last year, 
would seem to show that this increased de¬ 
mand in our export trade has a sound foun¬ 
dation. If our exports are to go on increas¬ 
ing at the rate of 10,000,000 pounds per year 
for the next seven years, together with an 
average increased home consumption, out- 
dairymen will have good i-eason to foci en¬ 
couraged os to the prospects of their business. 
->*-♦-*- 
TIN BUTTER PACKAGES. 
A common fault of butter packages is that 
they are too loosely made and do not exclude 
the air from the butter. It is useless to try 
and keep butter sound, however well it may 
be made, unless proper attention be given to 
the packages and the packing. Soft and 
resinous woods make poor packages, as a 
flavor from the wood is apt to be imparted 
to the butter. One of the best wooden but¬ 
ter firkins we have seen is that invented by 
Mr. C. H. White of Michigan. It is made of 
oak with heavy staves and very strongly 
hooped so as to admit of no leakage. The 
plan of packing in this tub is to enclose the 
butter in a muslin sack and then introduce 
strong brine between the butter thus packed 
and the tub, so that the butter is completely 
surrounded with the brine, which prevents 
all access of air. We have kept butter put 
up in these packages for a year or more and 
it remained perfectly sweet, and sound. 
About one years since we gave an account 
(n these columns of a new invention in butter 
packages—the plan proposed being to use 
galvanized iron as the material for the pack¬ 
age. Now if. appears thal Mr. Fairfield. 
the President of the New York Butter and 
( heese Exchange, has received a package of 
Danish butter put up iu tin. the packing 
being done more than 17 months ago, and the 
butter was received in prime condition. This 
package we learn came from Bolivia, where 
it lutcT boon sent from Loudon. The great 
secret, we suppose, of the butter arriving in 
Now York, after undergoing, the severe test 
of time, climate and sea voyages, is, that the 
butter was hermetically sealed, so as to ex¬ 
clude the air. We arc glad to know that tin 
packages can be used for paekiug butter, 
since by this means we shall be able to put 
up butter for the foreign markets. 
It is stated that the tin package was not 
rusty in the least, although it chad been 
shipped from Denmark to London, from 
London to Bolivia and from Bolivia to New 
York City. Wb are informed that prominent 
butter merchants of New York will at once 
take steps to secure control of the South 
American trade and this can no doubt be 
easily effected, as the cost of obt aining butter 
by wav of England must be far greater than 
from America. 
There can be little doubt that as fine butter 
can now be tnn.de iu the United States as in 
Europe, and we have insisted, for years past, 
that one reason why our butter, when 
shipped abroad, proved often inferior, was 
the imperfect maimer In which it was packed 
Tin packages are more expensive, than those 
made from wood ; but if it be proved that 
butter can be preserved for long periods in 
tin, we have no doubt the inventive genius 
of our people will soon bring out a butter 
package of this material that will not only 
be comparatively cheap bat efficient. It oc¬ 
curs to us that simply a stout box, lined with 
a light quality of tin might serve the purpose 
quite as well as heavy tin, which of course is 
more expensive. 
- <»> 
DAIRYING NEAR ELGIN, ILL., AND THE 
OLEOMARGARINE CHEESE. 
Mr. Morrow of the Western Farmer, who 
has recently made a visit to Elgin, Ill., gives 
some account of the dairy businesi in that 
section. He says there are 31 factories 
within ten miles of Elgin. The Elgin Butter 
Company' has t wo factories near tlip city. 
During a good part of the season the daily 
product of butter is 700 pounds. The skim¬ 
med milk is made into skim cheese, which 
goes to St. Louis. The average Jprice ob¬ 
tained for the butter during the season, it is 
stated, is 40c. per pound, and for the cheese 
10c. per pound. The butter is nut up in tubs, 
small pails and in priuts. The prints are 
made after what is known as the Baltimore 
style, and the manner of packing and ship¬ 
ping appears to be similar to that described 
in our “ Notes on Virginia and Marylaud ” 
and printed in these columns a few weeks 
Mr. Morrow speaks of a cheese which 
Mu-. I. H. Warren brought from the Mc¬ 
Lean factory. N. Y., which was made from 
skimmed milk and oleomargarine, or oil ex¬ 
tracted from beef suet, ami he thus speaks 
concerning its quality We should have 
pronounced it, from its appearance, texture 
and taste, u full milk cheese of fair quality 
We could notice nothing in appearance or 
taste which would lead one to suspect adul¬ 
teration. Judging by this sampl'd, we should 
decide that substituting a cheaper article for 
cream had been much more successfully ac¬ 
complished than has yet been the case in 
butter making.” 
This statement does not differ materially 
from that of others who have examined the 
cheese made under this new process ; and, 
as was stated in the Rural. New-Yorker a 
short time since, it is claimed the cheese re¬ 
ferred to sells well in the home and the for¬ 
eign markets. The process, we hear, is to be 
introduced in working up tne skimmed milk 
at the Elgin butter factories. 
®Itc |§ talisman. 
A NEW CATTLE DISEASE. 
Editors Rural New-Yorker My broth¬ 
er, who is a farmer, residing near bore, has 
lost five cattle during the season. The first 
died in May last, the others have died at 
intervals since, the last on the 17th insfc. 
None of the animals have lived more than 24 
hours after it was discovered that they were 
ailing. They were in good condition, ap¬ 
parently healthy. In each case it was first 
noticed that they ceased to chew the cud ; 
soon after that their heads drooped and they 
continued to follow the other cattle about 
until about half an hour before they died. 
They then appeared to bo iu great distress, 
groaning and straightening the limbs and 
quivering. Soon after death, in each instance 
froth appeared at the nose. Before death, 
the pulse was quicker than natural ; respir¬ 
ation natural until about 30 minutes before ; 
the bowels appeared to be in a normal con¬ 
dition, nobody here has been able to form an 
opinion respecting the disease. We suspected 
poisoning, but nothing has been discovered 
lending to confirm the suspicion. A post 
mortem examination showed nothing un¬ 
natural, except discoloration about the large 
blood vessels. 
The disease seems to be so obscure in its 
origin and without remedy that I would like 
to know whether you or your subscribers can 
give any information about it. 
Potsdam, N. Y„ Nov. 19. ChaS. O.TAPPAN. 
-- 
COLOR OF SHORT-HORNS. 
This subject was discussed at the recent 
meeting of the Indiana Association of Short- 
Horn Breeders and we find the following 
report of the discussion in the Indiana 
Farmer : 
Mr. Thrasher said that it hud much to do 
with establishing fashion iu Short-Horns; 
that color ranged higher in this country than 
in England. His objection to red, was that 
frequently, a bull of that color was retained 
in the place of a superior one that happened 
not to be that color ; that red ones are not 
the “ handlers” that lighter colored ones are. 
He defined the importance of the touch, or 
‘‘handle,” and what was meant by the term ; 
that he seldom ever saw red animals that 
were good to handle. In cows, a good hand¬ 
ler was most frequently a good feeder and 
milker. 
Dr. Bice said that the dark reds, like the 
Devons, did not sell well, and there was an 
idea that light colors did not ship as well. 
Mr. Williamson did not believe that the 
red would run Into black, and that red would 
outsell all others. 
Mr. Meredith thought that the very dark 
reds were caused by in-breeding reds, thus 
intensifying color, but thought that whites 
were as bad handlers as reds, perhaps roans 
were better. He thought the graded Short- 
Horns superior to either the pure bred or 
native cattle, as milkers. 
Mr. Loekridge said he had no prejudice as 
to color, thought all prejudice absurd. Home 
thought whites would not stand wintering 
so well, but the colder the regions, the 
whiter are the animals. 
Mr. Lowder thought we were breaking 
down this prejudice and returning of the glo¬ 
rious old original color, ne said there were 
exceptions to all rules, that nature is very 
uniform in her work. If she starts out to 
make something very nice, she selects nice 
material, and in Short-Homs she covers a fine 
tissue with fine flesh, and this with a fine 
hide, and doe9 not put there many coarse 
hairs. He further believed, that as a rule, 
white cattle, philosophically and physiologi¬ 
cally considered, are better than any other 
kind, and believed that in five to ten years, 
whites and roans would be regarded as the 
best cattle by the majority of the people, 
because so many inferior red bulls had been 
and are being reserved for use all through 
tho country, simply because they are red. 
-♦♦♦- 
NOTES FOR HERDSMEN. 
Caked liag8 in Cotes— A correspondent of 
the Cincinnati Gazette says for caked bag in a 
cow get ten cents’ worth of dry iodine ; fill a 
teacup with good fresh lard and stir in the 
iodine until it be thoroughly mixed ; let it 
stand for a day or night ; stir it again and 
rub it in with the hand frequently, and cure 
is certain. Whoever employs the violent 
remedies should understand that they may 
do more than he desires. Iodine affects the 
secretions powerfully and causes the absorp¬ 
tion of tumors and abnormal growths ; may 
it not also cause a decrease in the secretion 
of milk ? We have found that persistent 
rubbing and kneading was better than any¬ 
thing else. If the bag bo very tender, as it 
often is, give a teaspoonful of tincture of 
arnica in water anti rub the same diluted 
with twice as much water upon the bag to 
take out the soreness. 
A New Cattle Disease in Jamaica. —A 
Correspondent writes to the London Field : 
A relative In Jamaica writes :—“ I am in a 
sea of troubles ; tho cattle ou one of my 
properties will not get well, and will die, 
Nobody here haa ever seen or heard of any 
thing like it upon any pen (a cattle estate) in 
the island. I have lost fully .£900, and am by 
no moans out of tho wood. The animals 
waijto away until they die ; therejs no other 
symptom than that of wasting, and, when 
opened, the liver is a mass of corruption, 
and full of big worms. I am well acquainted 
with the ordinary liver disease of cattle. 
The present plaguo differs from it in the 
beast having no cough, and in the old herd of 
between five and six hundred being affected. 
Nothing that I have tried does any good. 
The unusual quantity of rain which has fallen 
in the lust two months, may have increased 
the epidemic.” 
Solved Corn for Milch Cows. —Recently 
during a visit iu the western part of Now 
York, a farmer who sent his milk to a cheese 
factory, was complaining of the shrinkage 
of milk and shortness of feed. He had plenty 
of sowed corn. Why don’t you food it to 
your cows ? I asked. “ Because if I do the 
factory will not receive my milk.” “Why 
not i” “O, 1 don’t know ; they have such a 
rule and obligate every farmer sending milk 
to the factory uot to feed sowed corn.” Now, 
I should like some of the Rural New-York¬ 
er readers to give a good reason for this ac¬ 
tion on the part of the cheese factory, if they 
can. If sowed corn injures milk for cheese 
manufacture, it ia time it was generally 
known.—w. s. u. 
Feeding IVheat to Stock. — S. F. R. is in¬ 
formed that wheat is a “ healthy and nutri¬ 
tious food for stock,” but that the policy of 
feeding it, as compared with corn, must de¬ 
pend upon the market value of those grains 
in his locality. It is easy to try the experi¬ 
ment und judge of results for oneself. 
gushttilrg. 
SHEEP IN TROUBLE. 
Having lmd much experience with shocp 
1 advise no doctoring or attempting to cure 
diseases ; but the instant any sickness seems 
to be coming ou a sheep of any age, slaughter 
it right away, before the complaint has time 
to affect the meat. I have had several hun¬ 
dreds in charge of shepherds under my su¬ 
perintendence and it is very rarely any sheep 
ever doeii uny good after ailing ; therefore 
my plan was for the shepherd to kill every 
sheep or lamb that had any kind of disease 
coming on or if it atood alone without eating 
or wanting to join the rest of the Hock. By 
this means 1 had one of the most healthy 
fiocks in existence—not such a flock as is 
termed a flock now-a-days, but about seven 
hundred ; and after the first two years there 
was not one in a hundred ever came to 
“grief.” It is breeding from sheep prone to 
sickness which causes a flock to be having 
ailing sheep in it. 
Of course there must be no nonsensical 
sheltering of sheep out of rain in the summer 
season, for it does them good to be out day 
and night, and in winter they ought to have 
a run out in the day or the confinement will 
cause trouble. Where the climate is mild, 
they should never bo housed, 
Mr. Randall copied the recipes for curing 
complaints and I assure every owner of sheep 
there never was a greater mass of rubbish 
than was published in the English sheep 
books ; for none of the large flock masters 
ever dream of keeping or buying physic for 
sheep. The diseases arc most of them imag¬ 
inary, and the only three worth thinking of, 
are foot rot, scab and liver rot. The first 
two are easily cured and will never come 
again afterward unless diseased animals are 
put with them again. The third disease has 
no cure and is not known in this country. 
Dropsy occurs when tegs are thriving very 
fast, after having been checked in their well 
doing by some bad feeding ; but when sheep 
are kept as they should be, In a uniform, 
regular, healthy condition, never receiving 
any checks to their growth, they will not be 
liable to dropsy or. other ailments ; and when 
a flock is properly managed and kept iu good 
order, always kill every sheen which does 
not do so well as the rest, for that is the wav 
to secure real hardy, healthy and profitable 
s heep A Working Farmer. 
