JAN. 2 
MOORE’S RURAL NEW-YORKER 
,§ati{g $)uabant!rg. 
THE GREAT SCOTCH CHEESE SHOW. 
A number, of years ago the dairymen of 
Scotland finding that the Dunlop and other 
varieties of Scotch cheese were inferior to 
several kinds of cheese made in England, 
and that os a consequence .Scotch cheese 
oommanded a comparatively low price in 
England, an effort was made to improve the 
Scotch manufacture. To this end a dele¬ 
gation of competent persons was sent out 
from Scotland to go through the different 
cheese districts of England and report upon 
the various processes of manufacture, with a 
view of finding that which was best adapted 
to Scotland. The delegation, after making a 
thorough tour of inspection, recommended 
which secures, especially in England, the 
highest market prices. Such a result is 
somewhat curious^ iuasmueh aa it has been 
a theorem among authorities on cheese that 
quality is seldom or ever found apart from 
consistency or texture, and that with these 
two characteristics flavor is almost sure to 
be combined. 
Doubtless the West und Southwest Scotch 
dairymen still err in employing too much 
artificial heal for ripening their cheese. In 
the competition for the cwt. of cheese, made 
according to any method, and open to the 
Counties of Ayr, Wigtown. Kirkcudbright, 
Dumfries, Renfrew and the Middle Ward of 
Lanarkshire, there were no fewer than IO.'i 
entries, ill the lots tabled were Cheddars, 
and generally speaking, the cheese was ex¬ 
ceedingly well made and had a handsome 
appearance—a great consideration with En¬ 
glish factors. Though the prize lots were 
quite equal to any ever exhibited, the average 
quality cannot be said to be equal to that of 
last year. 
There was an absence of delicacy of tex¬ 
ture, with the presence of hardneas and stiff¬ 
ness, which is very objectionable, while the 
the Cheddar process of Somersetshire as the MtBOOj „ MUM1 T „. T .... .. 
most rational process and one which it was flavor was not up to the^requirements of^the 
believed would elevate the standard of 
Hcotch cheese. This led to the employment 
of Mr. Joseph Harding of Somersetshire, 
who went into Scotland nod introduced the 
Cheddar method of manufacture. This 
method at once improved the character of 
Scotch cheese in every dairy where it was 
introduced, and the consequence lias been 
that tho system is now widely practiced in 
Scotland and great efforts are made by the 
Scotch dairymen to excel in cheese manu¬ 
facture. 
One means of progress and improvement 
is tho cheese Fairs ; and perhaps tho most 
noted of these i 3 that held under the auspices 
of the Ayrshire Agricultural Association. 
These exhibitions are largo and tiro usually 
attend d by noted experts and cheese¬ 
mongers from England and Scotland, who 
examine tho different samples of cheese with 
care, reporting upon their qualities, pointing 
out merits and delects, and thus making the 
Fair a veliicle Of instruction and at tho same 
time stimulating manufacturers to renewed 
effort to excel in their art. 
Another feature occurring at these Fairs is 
the after-dinner speeches, in which a general 
review of the dairy interest is given, a com¬ 
parison made of different manufactures, the 
needs of the market, with such other matter 
as it is useful for dairymen to know. These 
cheese shows have, without doubt, been of 
great advantage to the dairy interest of 
Britain, and we should be glad to see some¬ 
thing oa the same plan inaugurated in the 
United States. 
Tho Mark Lano Express gives the follow¬ 
ing account of the late great cheese show at 
Kilmarnock, in which some of the defects of 
Scotch manufacture and curing are criticised 
in a way that may be useful to somo of our 
dairymen. It may be remarked hero that 
Scotch Cheddars are usually quoted in tho 
English market from 5 to 8 shillings sterling 
and upward, more than tho best American. 
Tho loaf cheese referred to at the close of the 
article is a small chocso something like what 
is known with us as ‘‘Young American a 
cheese weighing from 10 to 12 pounds : 
The Ayrshire great cheese show and Fair, 
at Kilmarnock was held on Friday, As the 
1 u-gest exhibition of its kind in the United 
Kingdom, the show is regarded with more 
than ordinary interest, not only by provision 
dealers in Scotland, bu in tne South. The 
entries were not so numerous us last year. 
Of cheese there were 475 entries ; butter, 
844: grain 67; roots, 125, and extras, 18— 
best tastes. In some of the exhibits there 
was also a gi’ayness, which, with spots in the 
meat of tho cheese, interferes with its sale in 
the best markets. There were thirty entries 
of loaf cheese, and these were above the 
average of former years, both as regards 
consistency and flavor, Scotch dairymen, 
indeed, m e beginning to adapt their produce 
more than they were formerly in the habit 
of doing to the market demands, and a a 
there is always a call for loaf cheese for the 
hotel and middle-class family trade, atten¬ 
tion la now being given to this class of cheese. 
Of uncolored cheese there were two classes, 
but as farmers Reem just to make a few 
cheeses without color for the special purpose 
of competition, it is questionable whether 
the Directors of the Society should continue 
to offer tho prizes. Undoubtedly, factors de¬ 
clare. there in no demand in the market for 
uncolored cheese. Tho quality of the forty- 
seven lots staged waa good and fully equal 
to that of the colored cheese. 
-- 
MILLER’8 “MEAL- WINTERED” COWS. 
Mr. L. W. Miller of Stockton, N. Y., fur¬ 
nishes the Chatauqua Farmer with a state¬ 
ment giving results obtained during the sum¬ 
mer from his cows, which were kept Jast 
winter exclusively on meal. Tho factory 
where Mr. MILLER delivers milk shows an 
aggregate of 581 cows. This factory, from 
June 10 to June 8 G, credits Miller's herd 
with giving 2 lbs. 15 oz. each per day more 
milk than the average of tho whole 531 cows. 
Again, ho says by the factory records he 
finds that his cows this year are giving five 
pounds of milk each per day more than they 
gave during the corresponding period last 
season when wintered on hay. This season, 
however, on account of short pasturage, he 
has been feeding three quarts dry bran per 
head daily, but the bran, he thinks, would 
not make up the deficiency of pasture, as 
compared with last season. 
The manner of wintering bis stock is given 
as follows “ In 1872-73 I wintered my herd 
upon hay. They came through in good con¬ 
dition, and wore fed during the spring 
months with two quarts raeal daily and all 
the hay they wouId cat. In 1873-71 l fed for 
nine weeks (while dry) three quarts of meal; 
then what hay they would eat and two 
quarts of meal for three weeks; then bean 
vinca and meal for two weeks, losing one of 
my best cows in llio operation, ana setting 
the whole head scouring badly and losing 
flesh. 
“Then I did what I never have done be¬ 
fore to cows giving milk. I fed during the 
rest of the spring, before turning out to pas¬ 
ture. on clear meal, a period of about live 
weeks, giving five quarts of wet tneul daily 
to those giving milk. Under this treatment 
they did well, and although the flow of milk 
was less than when fed hay, its quality was 
excellent and the butter superior. The bean 
vine butter, however, was poor.” 
giving a total of 1.023; compared with 1,100 in . He finds that white com meal (Western) is 
1873 This decrease mft. be readily account- inferior to yellow native corn, tho former 
containing only u traction of one per cent, of 
oil, while the yellow contains four per cent. 
He is so well pleased with the result of feed- 
e l for. Hitherto a large number of entries 
were made by small farmers under their 
landlord’s subscription, but competition this 
year was restricted to bona fide members of 
the Ayrshire Agricultural Association, and 
the entry money Has proved a consideration 
powerful enough to prevent, many of these 
small dairy farmers joining the Society. The 
show was one of great excellence, although 
It cannot be said that the Scotch manufac¬ 
turers of cheese have yet surpassed their 
brethren in. Cheshire, Somersetshire, or Der¬ 
byshire. There was a tendency observed in 
the general run of the exhibits to a too high 
flavor. This has been attributed to the pe¬ 
culiar season experienced by the farmers 
since spring, Tim temperature, on which 
the production of fine cheese *o much de¬ 
pends, was extremely variable during the 
summer, the days being very hot, with cool 
evenings. 
Again, early in the year, house feeding had 
to be resorted to, and this detracts from the 
natural flavor which always follows cheese 
made from the milk of cows which have the 
free run of fresh pasture. Another circum¬ 
stance which adds to the high flavor of 
cheese is the persistence with which.artificial 
heat is used in the ripening process, and the 
wet and boisterous autumn induced manu¬ 
facturers to ran to excess in the way of 
warming their stores, thus leading to what 
is technically known as “fire tanging.” It 
may thus be stated broadly that while 
quality was tho distinguishing merit of the 
cheese exhibited, there was in the majority 
of “kames” an absence of that fine flavor 
ing meal that lie says hereafter lie intends to 
winter ids cows when dry upon meal, if it 
can be had, in preference to hay. His idea 
is that three of the four stomachs of the cow 
are simply machines to prepare the coarse 
food for digestion, and the miller can pre¬ 
pare food cheaper than the cow, since he. 
takes only one-tenth for toll, while she takes 
one half. 
Mr. Miller’s experiments and their re¬ 
sults are remarkable. If it cu,n be shown 
that cows can be wintered on meal alone, 
with no detriment to health aud future use¬ 
fulness, then it will be apparent that the 
cost of winter keep is reduced to a smaller 
sum than it was ever supposed possible. 
Tite Soutti American Dairy Trade.— 
Some considerable interest is being awaken¬ 
ed among “butter men” in regard to the 
prospects that the entire demand for dairy 
products in the West Indies and South 
America will be supplied wholly from the 
United States. The trade, it is said, will be¬ 
come an important one. Our mereUauts 
heretofore have not shown tho enterprise in 
opening up trade with foreign ports tliat Is 
common with English merchants. The lat¬ 
ter do a large business in sending out dairy 
goods to foreign nations ; and (f the English 
can purchase of us and re-ship from London 
or Liverpool to South America and get a 
profit, it certainly ought to pay us by ship¬ 
ping the goods direct from New York. 
& 
Sty Horseman. 
CLYDE AND FRENCH DRAFT HORSES. 
Jacob C. George, Latrobe, Pa., in a 
communication to the National Live Stock 
Journal, maintains that he has “never 
known it to fail that the English and Clydes¬ 
dale, (half aud three-quarters blood) were 
considered superior in every particular to 
the French, (half and three-quarters blood) 
horses.” He states the points of difference 
between the Clydesdale and French to be as 
follows: 
First.—The former has more bone than the 
latter. 
Second.—They are better backed. 
Third.—they are not so short ribbed. 
Fourth.—They are better footed. 
Fifth.—They have more weight for their 
hight. 
Sixth and last.—Nine out of every ten can 
trot away from any F.ench horse I ever 
saw. 
The speed of the French homes has been 
the hobby of their owners ; and comparing 
them with the Clydesdale, I claim that the 
speed is not there. I have never been a news¬ 
paper correspondent, and do not write now 
for any pecuniary interest whatever, but I 
only write to correct tho very erroneous 
statements made by persons interested in 
the French horses. I have given my reason’s 
for preferring the Clydesdale to the French 
horse, and those reasons can and will be sub¬ 
stantiated by any honest horsedealer who 
knows anything of the merits of the different 
breeds. 
"I will give a partial measurement of a 
Clydesdale throe-year-old colt; the same, 
or anything like the same measurement I 
claim, cannot be given off any French horse 
of any age : 
“The front leg below the knee, llj^ 
inches, 
“The front leg above the knee (thickest 
part between knee and body), 29%inches. 
“ Hind leg below the knee (smallest place), 
1 SX inches ; tho hind leg above the knee, 
midway between knee and stifle, 23J^ 
inches. 
Hight 17 hands, standard measure; 
weight, 2,240 pounds. 
“At present, I fail to see the propriety of 
upholding the French horses as being supe¬ 
rior to the C.ydesdalc ; for any man, with a 
knowledge of both breeds of horses, knows, 
that to even think of it is absurd, let alone 
to write about it. 
I wish to state that I am not governed by 
any prejudices whatever, I am an American 
citizen, and therefore it is only from practi¬ 
cal observation of the different breeds of 
horses that I form my opinion as to the su¬ 
periority of the Clydesdale horse over the 
French home, and not from any love to a 
country from which a horse may be im¬ 
ported. 
“ Besides buying and selling for quite a 
numberof years, I have also been breeding 
horses for 25 years, and I here state, em¬ 
phatically) that I know whereof I speak.” 
+ »♦-■ 
CAUSE OF A TROTTING HORSE 
“ BREAKING.” 
A correspondent of Turf Field and Farm, 
promulgates the following theory as to the 
cause of a horse “ breaking ” when trotting • 
I have considered this subject for a long 
time and have observed horses of all ages, 
and have arrived at a theory which I am al¬ 
most satisfied is the true one. Some experi¬ 
enced horsemen say that a home in his 
' effort to respond to the whip overbalances 
himself and is forced to break to prevent 
himself from falling. I am satisfied that 
this cannot be true, for if it were a horse 
would very often stumble when he broke; 
but a horse in the act of breaking does not 
stumble ; on the contrary he fiares up with a 
plunge and seems to lose control of the 
movements of his legs for a few moments. 
Some first-class trainers, again, will tell you 
that a horse when trotting very fast loses 
confidence in himself and breaks from fear 
of striking himself. Now if this were the 
case, the home would hitch and go awkard- 
ly from the moment he was forced into a 
fast gait. 
My theory is that the power of trotting 
fast lies more in the brain than in the 
muscles. And, when a horse under the ex¬ 
citement of the whip increases his speed 
above a certain point, his brain becomes un¬ 
able to keep up with the rapid continuous 
motion of the muscles. He loses control of 
himself. He Is unable to put hia legs where 
he wants them, and he goes Into a gallop be¬ 
cause that gait requires little or no exer¬ 
tion of the brain. I am almost satisfied in 
my own mind that I have hit on the true 
theory, and that a horse should be so handled 
as not to lose confidence in his ability to do 
the work required of him. 
©he 
LREEDING PIGS FOR NEXT SEASON. 
T. C. Jones gives the following sensible 
article in the National Live Stock Journal, 
under the heading “ Now is the time to 
arrange for breeding pigs for the next sea¬ 
son.” He says: Every intelligent farmer 
knows that it is as unnecessary as it is un¬ 
profitable to keep hogs over winter, except 
those intended for breeding. If we have 
good blood (and there is, as prices now are, 
no excuse for keeping inferior stock), pigs 
farrowed in March or April can bo made as 
heavy as necessary for market by Christmas, 
If we have warm pens and proper care be 
taken, the pigs may be dropped as early as 
February. In any case, it is one of the first 
Importance to provide a comfortable and 
dry pen, well littered—thi 3 is very import¬ 
ant, and will always pay. Sows, therefore, 
should bo bred in October or November, or 
certainly not later than December. 
Our friend J. M. Millikcn of Butler 
comity, Ohio, is responsible for the following 
statement, communicated to Mr. Harris, in 
regal’d to vvliat may be done with the well 
known Miami Valley breed, sometimes call¬ 
ed Poland China: 
“ I wish to add the following statement, 
furnished me by one of our breeders, whose 
truthfulness is unquestioned. He bred a 
sow winch carno on the 10th of June, 1860; 
on the I 8 th of April, 1807, she had eleven 
pigs, which weighed gross,in October follow¬ 
ing, 2,735, lbs.! 11c fattened the sow tho 
winter following, and her not weight was 
533 lbs. The sow pigs he left for breeders, 
and sold five barrows, aged 8 months and 20 
days, which averaged 288 lbs. noil” 
Tho Berkshiros are quite equal to any 
other breed for carty maturity and hardi¬ 
ness:, with superior quality of meat. The 
well-known Canadian breeder, Mr, Stone, 
wrote Mj*. Harris: 
“I consider the improved Berkshire the 
most useful breed for the farmer. With 
pigs, as with every other kind of improved 
Block, farmers should use nothing but pure¬ 
bred male animals. Many farmers send 
their sows to a pure-bred boar, and are so 
well pleased with the young pigs that they 
select one of them for a boar, und in this 
way their improvement is soon lost. There 
are many unprincipled men who sell grades 
for pure breds, and those Who purchase them 
are disappointed In trying to improve their 
Btock. Parties when commencing to breed, 
or wishing to improve their common stock, 
should purchase from reliable breeders, and 
not from jobbery and traders, who sell any¬ 
thing they can make money by.— See Harris 
on the Pig. 
.As pork lias been selling high this season, 
there is again a good inquiry for improved 
breeding stock, though the practice of using 
only pure-bred males Is by no means so , 
general as it ought to be, especially when we 
reflect th it young pigs of the most approved 
sorts may now be had for prices that cannot 
fail to make the most profitable returns 
within a few months. 
How strange that in many parts of the 
country we still see tho long-legged and flat¬ 
sided sorts ! aud yet more commonly, a mix- i 
ed and irregular kind, indicating that while 
good blood has been resorted to, care has i 
been taken to use only thoroughbred sires ! 
A good deal has been written about the 
large profits that may be made in breeding 
thoroughbred stock to sell for breeding pur¬ 
poses. We have no doubt but the business 
is sometimes quite satisfactory; but in onr 
opinion, it will be found here, as with other 
kinds of stock, that it is the farmer who 
raises stock for common purposes that in 
the run makes the. best profits. Aud we 
cannot too often impress upon our readers 
the well-known fact, that an intelligent 
I farmer, breeding bogs to kill for pork, cattle 
for beef and milk, or sheep for mutton and 
wool, who is In the habit of reserving a few of 
his best things to sell as breeders, is quite aa 
likely to be able to furnish the thing that 
i you want as the more strictly professional 
I breeder. 
But the point we are now more especially 
insisting upon is, that with the abundance 
of good cheap, well-bred pigs in the market, 
i there is no excuse for using scrub or even 
grade blood In breeding pigs. 
