78 
MOORE’S RURAL NEW-YORKER 
DEC. 42 
8 
lows that the vaiue of milk must depend 
upon the excess of food beyond what is re¬ 
quired by nature to keep up the normal vigor 
of the body. 
Df.ca.tsnk shows that nearly' an analogous 
condition exists in women, which he demon¬ 
strated by experiments during the siege of 
1871, in 43 cases of nursing women. These 
cases were in private families and suffered 
from the want of insufficient nourishment. 
Some of the Jesuits of his observations are 
stated thus: 
Insufficient food always produces a dimi¬ 
nution in thenonnal quality of the milk, also 
a variation of its chemical constituents, such 
as an increase of albumen and diminution of 
caseine, butter and sugar. The proportion 
of albumen, in such cases, is generally in in¬ 
verse ratio to that of caseine. The health of 
the mother decilned with this variation in 
the quality of milk, depending upon age, hy¬ 
gienic conditions, constitutional vigor, &c., 
until the milk became minimum in quantity 
and quality. Also that these effects are seen 
in four or five dayB from the time of using 
an insufficient diet. 
TYPHOID FEVER GERMS COMMUNICATED THROUGH MILK. 
An epidemics of typhoid fever which oc¬ 
curred near Glasgow, Scotland, in 1872-78, 
iodicated the prevalence of this fever in 82 
out of 39 families which were supplied with 
milk from one dairyman. Families supplied 
by other milkmen were singularly' exempt. 
The family of the dairymen were also at¬ 
tacked, particularly those w'ho had used the 
largest amount of milk. The fever germs 
were supposed to have been propagated 
through adulterating the milk with bad 
water and probably by allow ing or forcing 
the cows to slake thirst from impure water. 
Again, in one of the healthiest suburban 
sections of London, 500 eases of typhoid fever 
were found distributed in 104 families, 96 of 
which were supplied witli milk from one 
dairy. The contagion wan traced directly to 
the water used for washing the cows and 
retained in the milk, the water being pre¬ 
viously polluted by sewer drainage. 
MILK POISONED BY ANIMALCULE. 
Cases marked by violent cramping and 
purging have been traced to the milk used, 
which was found to contain animalcule, 
supposed to be taken up in the drinking 
water and developed in the system. Dr. 
Brown of Gault, Ontario, reports in the C ic¬ 
ada Lancet, two very' striking cases of this 
kind. Voomc, years ago, showed that vjb- 
riones in human milk arose from a condition 
of mal-nutrition. Dr. U rises found two gen¬ 
era of animaJculie present in milk, wdien the 
health of the mother w as disordered by pro¬ 
longed lactation. Other authorities have 
shown that milk may contain animalcule 1 us 
well as poisonous germs equally dangerous. 
MILK POISONED FROM VIOLENT EMOTIONS OR SHOCKS 
OF THE NERVOUS SYSTEM. 
A familiar illustration iHhatof milk, when 
the mother is violently agitated, causing con¬ 
vulsions and death in the child. The text 
books give particular caution on t his point: 
yet an hour after, when the emotions have 
subsided, the pieril seems to have passed 
away. We are yet ignorant of the nature of 
this poison, which seems to have such a pe¬ 
culiar action on the nervous function. Dr. 
Crothkrs instances a case at, a late clinic at 
the Albany Hospital, of a child six years old 
suffering from epilepsy. The history indi¬ 
cated that the child was in health tip to a 
certain time when the mother, laboring under 
intense excitement, put the child to her 
breast; soon after the convulsions came on, 
which developed into a full case of epilepsy. 
A case of chorea* recently, under Dr. C.’s 
care, he says can lie traced back to nursing 
the child when the mother w'as violently ex¬ 
cited. Other cases have been noted of feeble 
and broken-down nervous systems in chil¬ 
dren w'liich wore referred back to the same 
cause. 
HOW BRUTAL TREATMENT OF COWS AFFECTS THE MILK. 
A gentleman of Albany was advised to se¬ 
cure the milk of a young-blooded cow for his 
infant child. A cow whose first calf was 
miming by her side was purchased and the 
calf taken awuy and his servant was ordered 
to milk her, bringing the milk direct to his 
house. Two mouths later this chtld, who 
w'as previously healthy, was broken out over 
t he body with a strange, undefinable rash, 
which finally developed into pustules, called 
by the physician scrofula. Following this, 
came a fever which seemed to affect the 
brain and nervous system. In the meantime, 
the bow r els suffered from intestinal ijTiiation, 
alternately constipated and relaxed. The 
child, for a year or more, while using the 
milk, w r as under the constant care of physi¬ 
cians, and after the second year had a weak, 
broken-down, nervous system, with frequent 
pustular eruptions over the body. 
Subsequently, it was ascertained that this 
cow was driven intoacloBe stall and whipped 
into subjection to allow the milking to go on 
and, for the entire season, this process was 
one of force and more or less brutality. 
Under these circumstances the milk was 
made poisonous by the nervous condition of 
the cow. 
Another instance came under the observa¬ 
tion of Dr. Cbothers. It was that of a farmer 
who, by the advice of his physician, procured 
the milk of an Alderney cow on account of 
its supposed richness. This cow, from her 
vicious habits, had been considered unfit for 
the dairy. The milking was attended with 
much excitement and t he child to w'hom the 
milk was given suffered from gastro-intes- 
tfnal irritation and w'hat was called scrofu¬ 
lous ulcers, during all the time of using the 
milk. Two years later this child w'as pre¬ 
sented at the Albany Hospital clinic with 
symptoms of chorea, a w r eak, nervous sys¬ 
tem, and low'tone of physical vigor—an ex¬ 
ception to other children of the same family. 
Other cases are given of serious diseases aris¬ 
ing from the use of milk from cows brutally 
treated. 
CONCLUSIONS. 
Dr. CrOthkkh, from all the facts observed, 
conies to a series of conclusions, some of 
which w r e give as follow's 1. Milk coming 
from ill-nourished, half-fed cows, having no 
surplus of food beyond minimum require¬ 
ments of nature, is injurious, and may be a 
source of disease, 2. Cows deprived of abun¬ 
dance of good water, ventilation and exer¬ 
cise, secrete impure and dangerous miik, 
which may be loaded with gases, aninmlcuho 
and fever germs. 3. The milk from old, de¬ 
bilitated cows fed on grains or over-stimulat¬ 
ing food is also imperfect and unhealthy to a 
variable degree. 4. The nervous condition 
of the cow at the time of milking determines 
the purity of the miik. If this is neglected 
the milk is an active source of disease posi¬ 
tively dtint/eroufi and fatal. 
In conclusion, he says that facts show that 
milk is the prolific source of many diseases 
now obscure, and unless careful inquiry is 
made into the condition and surroundings 
from which we receive our supply, w r e neg¬ 
lect a sanitary measure of great importance. 
We should be glad to have every dairyman 
in the land read this article and consider how 
far the facts herein stated will apply to cases 
coming under his observation or experience. 
The questions presented, it seems to us, are 
of grave importance. 
-- 
THE OLD FAIRFIELD FACTORY. 
[8BB ILLUSTRATIONS ON F1K8T PAGE.J 
The Old Fairfield cheese factory of Herki¬ 
mer Co., N. Y., an illustration of which we 
give in this week’s Rural New Yorker, is 
one of the noted factories of the State. It 
was erected in 1804 and has from the first 
enjoyed the reputation of turning out wbat 
is knowm in the trade as “gilt-edged, fancy 
cheese.” We doubt if any brand is better 
known or rnOre sought, for in the market 
than that of the Old Fairfield. Those who 
have kept the run of our Country Cheese 
Market reports, will have observed that the 
cheese from the Old Fairfield is almost al¬ 
ways quoted at top price and not. unfrequent- 
ly leads the sales at Little Falls. We deem 
it then of some interest to our readers to 
have before them a cut of this noted factory 
as well as a brief description of the country 
surrounding it from which iL draws its sup¬ 
ply of milk. 
It may be observed here, in the outset, 
that Fairfield has long been dist inguished as 
the most noted of the towns of Herkimer 
County for cheese dairying. It was in the 
southern part, of this town that cheese dairy¬ 
ing took its rise as a specialty something like 
70 years ago. Here is an abundant supply of 
springs and streams of cold, sweet water. 
Here, too, are found the rich, black, slate 
lands, so wonderfully adapted to grazing, 
and from which dealers were accustomed to 
claim that the mo3t delicately flavored and 
highest grade »>f cheese could be made. In 
the vicinity of Fairfield village lie some splen¬ 
did dairy lands long noted, before the asso¬ 
ciated system took its rise, for producing 
cheese of prime quality. 
Fairfield village lies about eight miles north 
of the Mohawk River and jna northwesterly 
direction from Little Falls. To reach Fair- 
field from the river u succession of hills must 
be climbed ; but the wide prospect and 
c.liar min gaeanery, as the road winds through 
the choice dairy lauds of the county amply 
repay for the journey. The high lands cul¬ 
minate in Burton and Prospect hills, situate 
just ubove the village. Those points are re¬ 
garded as classic grounds, since for many 
years they have been the theme and resort of 
studentB in attendance at the ancient and 
justly celebrated seat of learning in the vil¬ 
lage. At the close of a summer’s day they 
climb to the top of these prominences and 
enjoy the magnificent prospect, the quiet, 
village below, the valley, the mountains, and 
the sun slowly sinking behind the distant 
Western hills. 
Barton is one of the highest points in the 
county, and from its top is spread out below' 
one of the most lovely prospects of hill, dale 
and woodland that can be imagined. To the 
north is seen that dense forest w hich stretch¬ 
es away in unbroken solitude toward the 
Canadas and St. Lawrence. On the east, 
and south and west, as far as the eye can 
reach, are the meadows and pastures of an 
immense graziug district,, thousands of acres 
of which are mapped out in farms and fields 
dotted with countless herds. The village lies 
about 800 feet above the level of the Mo¬ 
hawk, is pleasantly located and is chiefly 
noted for its school, which has always main¬ 
tained a high reputation as a seat of learning 
since, its incorporation in 1803. 
The factory is designed to take the milk of 
a thousand cows, and during some years has 
taken the milk from a larger number. The 
whole establishment is 148 feet long ; the 
curing house 72x38 feet, three stories high : 
manufacturing room, 40x28 feet; press room, 
35x31 feet. The manufacturing room is pro¬ 
vided with five double vats, each 16x3 feet, 
4 and 18 inches deep, capable of holding 600 
gallons each. The press-room is provided 
with a number of presses, each having six 
screws, where 30 or more cheeses can be 
pressed at a t ime. 
Above the press-room and w'ood-shed is a 
large room plastered and arranged with 
proper fixtures, where the spring and fall 
cheese can be kept and cured. The dwelling 
rooms are in the second story, are of good 
size, well arranged and supplied with water, 
which can be carried to the bight of 28 feet. 
The factory is fed with water from the cele¬ 
brated Maltanner Spring, which rises near 
by and forms a large stream capable of driv¬ 
ing machinery. This stream passes within a 
few feet of the end of the manufacturing 
room. A large ice-house is connected with 
the establishment. The factory was erected 
by a stock company at. a cost of about $6,000. 
One feature connected with this factory is 
that the very highest manufacturing talent 
that, can be had lias been employed and no 
expense has been spared to secure the best. 
It will be seen then, that the Old Fairfield 
factory has had abundant reason for success, 
viz. High, rich, rolling lands, affording 
sweet and nutritious feed—the pastures gen¬ 
erally having been long in grass ; plenty of 
cool, sweet water distributed over the farms ; 
care in the handling of milk at the farm and 
finally, high skill in manufacturing at the 
factory. 
Mr. Fairchild, the present manager and 
manufacturer, says the average number of 
cows from which milk was delivered the 
past season was 900, and the largest delivery 
of milk at any one day was 20,135 pounds. 
During the best of the season 33 cheeses per 
day have been made, weighing 88 pounds 
each and pressed in 15^-incU hoops. 
METHOD Of MANUFACTURE. 
The milk is set at atempnralure of 82° and 
the curd is fit to cut, in about 50 minutes. It 
is cut lengthwise and crosswise with the per¬ 
pendicular knives atidonee through with the 
horizontal knives; then heat is gradually 
applied untila temperat ure of 100° is reached, 
the curds, meanwhile, being carefully stirred 
to keep from packing. The tl me foi 1 scalding 
the curds occupies from one to three hours, 
according to temperature of the weather 
and the condition of the milk. If the curds 
are likely to lose heat, while scalding, the 
vats are covered, as it is not desired that the 
heat should get below 94°. 
After the acid is properly developed the 
whey is draw'll and the curds reduced to a 
temperature of about 84°, salted and put to 
press. The rate of salting is three pounds of 
salt for 1,009 pounds of milk. In cutting the 
curds the particles are left in cubes about 
% of an inch in size. 
These are the general features of Mr. Fair¬ 
child’s method of manufacture. As our 
space is limited, we have not considered it 
necessary to go into all the details of mauu- 
factu ring. 
The followinglettering refers to the ground 
plan of this factory given on previous page : 
V, V, Vats ; S, S, Sinks ; R, R, Stairs ; P, P, 
Presses ; B, Boiler ; W, Woodshed ; D, D, 
Doors. 
•--*-*-♦- 
The Latest method of Condensing Milk 
Is that proposed by Gfal of Innspruok, Ger¬ 
many. He sprays the milk into a hot cham¬ 
ber, and the great surface of liquid exposed 
to the heat greatly promotes evaporation of 
the aqueous portion. 
gasman. 
BRAN AND CORN MEAL FOR COWS. 
The Practical Farmer says:—It is well 
settled in the opinion of all our best dairy¬ 
men that bran greatly promotes the milk 
secretions in cows, and it is fed almost uni¬ 
versally. About equally mixed with corn 
meal is the usual proportion. This mixture 
seems to promote both quantity and quality 
of milk. From several sources'we hear that 
buckwheat bran is a great producer of milk, 
and it is being used considerably among our 
Chester County dairy-men, inabout’the same 
proportion as the other. Thomas Gawthrop, 
near West Grove, ^Chester Coiuity, also by 
repeated trials with his own cows, has fully 
satisfied himself that they do as well with 
Corn and cob meal and bran as with pure 
corn meal and bran. The amount of nutri¬ 
ment in corn cobs is so very small that this 
result will have to be explained on the sup¬ 
position of the ground cob acting to promote 
digestion by distending the stomach. The 
presence of bulky material being necessary 
to promote distension and fill up the stomach 
of ruminating animals, before digestion can 
he accomplished, is frequently loBt sight of. 
Hungarian grass is also found for milch cows 
to be rather superior to the ordinary run of 
hay. The last year or t wo Hungarian grass 
has loomed up wonderfully in the estimation 
of our dairy farmers ; and a very large scope 
of land will be sowed with it the coming 
season. It matures for cutting in about 
sixty days, and produces two to four tons 
per acre—the latter of course on good soils. 
Three pecks to the acre is the usual allowance 
of seed. 
- 
ATTEND TO COWS’ UDDERS IN EARLY 
WINTER. 
A writer in the Vermont Farmer utters 
the following timely caution in regard to 
cow’s udders, in drying them off. As my 
cow’s ore “drying off” at this season of the 
year 1 find their udders require frequent 
attention. I have failed to notice in the 
agricultural journals any complaint of such 
trouble, but in my own dairy, and particu¬ 
larly with such cows as are in the highest 
condition, dotted milk is very apt to collect 
in one or perhaps all the quarters of the bag 
after milking has been discontinued, and 
sometimes even much later, after l have 
supposed the flow of milk to be entirely 
arrested and the bag quite dry. As this se¬ 
cretion goes on, unless the clotted matter is 
withdrawn, the teat and udder become 
more and more distended, inflammation en¬ 
sues and putrefaction of the contents sets in. 
I make no Question but that neglect of this 
matter is the cause of permanent mischief to 
the udder, and particularly of that contracted 
condition of the muscles which regulate the 
passage of milk from the bag into the teat, 
a condition discovered not unfrcqucntly, and 
with surprise as well as regret, when cows 
come into milk in the spring, and which ever 
after renders the milking of such cows very 
irksome. 
-*-*-♦- 
ABOUT SICK ANIMALS. 
Nearly all sick animals become so by im¬ 
proper feeding, in the first place. Nine 
cases out of ten the digestion is wrong. 
Charcoal is the most oflicient and rapid 
corrective. It will cure in a majority of 
cases, if properly administered. An example 
of its use :—The hired man came in with the 
intelligence that one Of the finest cows was 
very sick, and a kind neighbor proposed the 
usual drugs and poisons. The owner being 
ill, and unable to examine the cow, con¬ 
cluded that the trouble came from overeat¬ 
ing, and ordered a teacupful of pulverized 
charcoal given in water. It was mixed, 
placed in a junk bottle, the head held up¬ 
ward, and the water and charcoal poured 
downward. In five minutes improvement 
was visible, and in a few hours the animal 
was in the pasture quietly eating gra?s. 
Another instance of equal success occurred 
with a young heifer which had become badly 
liloated I iy eating green apples after a hard 
wind. Tile bloat was so severe that the 
sides were almost as hard as a barrel. The 
old remedy, sateratus, was tried for correct¬ 
ing the acidity. But. the attempt to put it 
down always caused coughing, and it did 
little good. Half a teacupful of fresh pow¬ 
dered charcoal was given. In six hours all 
appearance of the Moat had gone, and the 
heifer was well .—Livestock Journal. 
-- 
Lice on Cattle.—To ten pounds salt add 
one pound sulphur once a week, and occa¬ 
sionally sprinkle those whose hair looks 
liarek and rough, with sulphur through a 
duster. This lias proved all that was neces¬ 
sary with me. Cattle do well— J. A. John¬ 
ston, Pooluville, Jnd. 
