car- 
'f-b 
ORE’S RURAL NEW-YORKER. 
agent in choking down a putrefactive fer¬ 
ment, but that it acts as a conservative force, 
retarding the ripening process and prolong¬ 
ing the keeping qualities of the cheese, and 
that through its agency a portion of the oil 
is destroyed, and notwithstanding this loss 
of oil, it eventually mellows down into a 
rich, meaty, palatable cheese. Adaptation 
must bo carefully observed. We must adapt 
temperature to tho quality of mLk and re¬ 
quired curing. 
ADVANTAGES OF THE MICROSCOPE. 
Gov. Seymour referred to the great value 
of microscopic investigation, especially as 
regards insect life. If tho Western fanners 
had used the microscope they would proba¬ 
bly not have sniYered so long from the potato 
bug but would have learned what was its 
enemy. The microscope would have pointed 
out what insect life is working for or against 
the farmers’ interests. This instrument en¬ 
ables the dairyman to observe the condition 
of milk and everythingof a minute character 
pertaining to it. “ You canuot,” he said, 
“expect the patron of a factory to take pains 
with his milk unless these minute fungoid 
growths are shown him. Let him understand 
by personal observation the matter of these 
organisms and ho will act up to that educa¬ 
tion. There is much assertion concerning 
cleanliness in dair 3 * matters and it does not 
work to the purpose. A microscope will 
show and convince.” He spoke of the pros¬ 
perity of the dairy industry and thought it 
was due to the fact that tho men engaged in 
it have been educated to their work by these 
discussions and observations. Dairymen are 
setting an example to the rest of the country 
and wc shall work out different problems 
that affect us. 
The next paper was one prepared by Dr. 
E. L. Bturtevant of Massachusetts on the 
subject of 
CREAM. 
Butter is the pure fat in the cream glob¬ 
ules. The larger the milk globule the quicker 
the churning and the better the butter. 
Cream is an uneven product, rising in layers. 
Each layer is different and produces a differ¬ 
ent quality of butter and one layer is better 
for butter making than another layer. The 
ere am rising Unit is the richest, produces the 
best butter and churns quickest. The second 
skimming is poorer than tho first and Lhe 
third may be worthless for ffrst-eluss butter. 
Milk yielding 10 per cent., of cream may fur¬ 
nish more butter than another Indicating ISO 
per cent, of cream. There is not necessarily 
any connection bo^-ecu the cream percent¬ 
age and the butter yield. The holding forth of 
the large cream pet* cottage yield of favored 
breeds or favored cows has no experimental 
relation whatsoever with t he butter product. 
The cow with small per centage of cream 
may make more butter than tho vaunted 
cow with large per centage of cream, it is 
a grievous error to class all cows alike which 
give milk. The butter dairymen must seek 
the butter cow and the cheese dairymen tho 
cheese cow. 
The cream is affected differently by the 
acid which is developed in it. The more uni¬ 
form the size of the globules and the more 
uniform their formation, the more uniform 
will they be broken and allow the butter to 
collect. 
In regard to deep and shallow setting, he 
said that more butter must result when 
globules of cream of large size are mixed 
with those of smaller size than when uniform 
globules are mixed, because the smaller glob¬ 
ules 1111 the interstices ol’ the large ones. 
Different creams are adapted to different 
churns, lie thought, perhaps, a larger pro¬ 
portion of butter might be obtained from 
shallow setting, but tho better quality must 
be given In favor of tho deep setting. The 
conclusion drawn from the facte enumerated 
is that cream is uniform neither in chemical 
nor physical composition, and the dairyman 
must treat each example which comes under 
his care through knowledge, that is by science 
rather than by routine. 
In the discussion which followed Mr. Jos- 
lyn said he was enabled to get more cream 
by adding cold water to the milk. Mr. Clif¬ 
ford said he thinned the milk in cold weather | 
with warm water aurl it facilitated the rising 
of cream. Mr. Middauciu of Allegany Co. 
had adopted the same practice with success, 
using hot water in cool weather and cold 
water in summer. Mi*. Ellsworth of Mas¬ 
sachusetts had been in tho habit of scalding 
milk immediately after milking and the 
cream cams up rapidly and made sweet but¬ 
ter. He believed the time had come when 
butter makers needed heaters more than 
coolers. He skimmed the cream while sweet 
and allowed it to take an acid before churn¬ 
ing. His average was a pound of butter from 
25 pounds of milk. 
Mr. Hold ridge said his average in May 
and June was a pound of butter from 20 to 25 
of milk ; in August and September from IS 
to 20 pounds of milk, and in November from 
14 pounds milk. 
Evening Session. 
At the opening of the evening session some 
discus don was had on the merits of a sour 
skimmed cheese exhibited by Mr. J. M. Jos- 
lyn of the Little Valley factory, Cattaraugus 
Co. The cheese was a surprise to many on 
account of its flavor and quality. Mr. Jos- 
lyn stated that it was made at a tempera¬ 
ture of 89', and with less rennet then for 
whole-milk cheese. The milk was set from 
36 to 48 hours, and he had worked milk older 
than this. His theory is that the “ Acid rote 
the fiber, thus increasinz tenderness and dl- 
gesliveness.” This character of cheese nad 
sold for 13c. per pound. Tho cheese attract 
ed considerable attention and the inventor 
claims that, weight is increased by the addi¬ 
tion of some vegetable matter. 
PRESERVATION OF BUTTER 
was the subject of a paper by L. T. Hawley 
of Syracuse. Mr. Hawley took the ground 
that the use of salt was not to preserve but 
to flavor butter. Butter should be made so 
that it will keep without salt. He gave the 
outlines of practice for making good butter 
and recommended the washing of butter 
wit’n “saturated brine” for the purpose of 
freeing it, from buttermilk and caseine. His 
experiments showed that fresh and suited 
butter when exposed to tho air, became 
*’ frowy” at about the same time. 
Considerable discussion followed this pa¬ 
per, mostly turning on the,) merits of Onon¬ 
daga salt as compared with Ashton and other 
English brands. 
ANOTHER PAPER ON BUTTER MAKING ANO BUTTER 
PACKAGES 
was read by P. T>. Stone of Cleveland, Ohio. 
The chief points of interest in this address 
were those referring to the packing of butter 
in different kinds of packages. The ohjee- 
t ions to wood, stone, glass, zinc and other 
materials wore very freely discussed. The 
spoaker exhibited a butler package of his 
own invention which he claimed had supe¬ 
rior merits. It was of tin, coated with paraf¬ 
fine on the inner surface and surrounded with 
wood. The para nine coating resists acids and 
alkalies, and the construction of the package 
is made so as to be air tight. 
In the discussion which followed strong 
ground was taken by some of the butter 
dealers present against return btttter puck- 
ages, Mr. Morrow of Chicago thought the 
perfect butter package had not yet been in¬ 
vented. Wo want a package so cheap that 
it need not be returned, and so good that but¬ 
ter may bo sent to market in it and be as 
perfect in flavor and condition us when it 
leaves the dairy. Mr. MuXSoN of Delaware 
Co., argued for return packages as making a 
considerable saving to tho farmers during 
the course of the year. Butter packages 
were returned to Delaware Co. for about 10c. 
per package. This ended the first day’s pro¬ 
ceedings.—[To bo continued.] 
-- 
PENNSYLVANIA. DAIRYMEN IN COUNCIL. 
[Concluded from uago 75, lust No.] 
EVENINO SESSION. 
The evening session was held in the Court 
House, and in which all available space was 
filled with a densely-packed audience, num¬ 
bering 800 people and upward, to listen to 
the address of Mr, X. A. Willard of the 
Rural New-Yorker. The subject of the 
lecture was milk and the philosophy of 
cheese-making. It was illustrated with large 
charts, showing the structure of the udder, 
the milk glands, and the manner in which 
milk is secreted. Another chart gave the 
forms of minute vegetable organisms con¬ 
cerned in the changes which milk undergoes 
m coagulation and souring. Mr. Willard 
referred at length to the causes of unhealthy 
milk, and gave numerous examples of dis¬ 
ease and death resulting from tho use of 
such mil c. He explained the nature and 
action of rennet, and gave the reasons why 
the quantity should bo varied according to 
the variation in tho character of milk which 
is employed for cheese-making. The proper 
construction of curing rooms and the manner 
in which cheese is affected under the process 
of curing was very fully discussed. At the 
close of the address he referred to the sub¬ 
ject of marketing dairy products, and point¬ 
ed out soma of the imperfections of the sys- I 
tern as now practiced, giving suggestions as 
to improvement in this particular. The ad¬ 
dress occupied more than an hour in its de¬ 
livery and held the audience in close atten¬ 
tion throughout. An adjournment was now 
taken to the banquet room, where 
AN ELE0ANT BANQUET, 
given by the citizens of Meadville to the As¬ 
sociation, was spread upon two long tables, 
and contained all the delicacies of tlie-season. 
Mayor Davis presided, and in a neat speech 
welcomed the Association on the part of the 
citizens of Meadville, which was responded 
to by President Puller for the Association. 
Short, pertinent speeches followed from 
prominent business men of the citj* and by 
members and delegates of the Association. 
SECOND DAY'S PROCEEDINGS. 
The first paper read in the morning was by 
H. Cooley* Green on tho subject of “ Dirt ” 
in connection with the dairy. Ho com¬ 
menced by saying it avails little to talk of 
laws to compel proper care of milk till there 
shall be a more general appreciation of the 
importance of such care and a more intelli¬ 
gent view taken of what is involved in it. Pa¬ 
trons must be made to know and feel that 
what is required of them is only what the 
experience of skilled workmen has shown to 
be necessary to secure tho greatest profit 
from tho dairy. You are not asked to do 
anything to hasten or shorten t in- process of 
cheese-making, nor to do any part of the 
work that belongs to the cheese-maker. 
VVliat you are asked to do will retard and 
prolong the nrocesa by removing tiie causes 
of premature fermentation, which, if not 
removed, are liable to produce bad texture, 
bad flavor, bad odor, bad appearance, bad 
prices, a bad l'oeliug on your part toward tho 
maker, who eammt undo tho mischief you 
yourself have done, and on his part toward 
you, because you cannot be made to realize 
a fact that is so perfectly clear to him and 
to every intelligent worker in milk tho fact 
that the best time and tho best place to 
cleanse nfflk from natural or accidental im¬ 
purities, and the only time and place, is 
when the milk is first drawn from tho cow 
and at the dairy, 
It is a distinguished feature of a well-man 
aged dairy, not that there is no dirt made, 
but that what is made is promptly put into 
its proper place, and thus the least, possible 
facilities afforded for its propagation. The 
yellow product of putrefactive dirt, so often 
seen on the pails, pans or cans of many 
dairies, and whose peculiar office it is to 
stock the milk with the seeds of putrefac¬ 
tion, is never found in the model dairy. You 
may properly allow milk to become sour in 
your pans, but you may not with impunity 
allow it to become dirt. The atmosphere of 
a filthy milk room is move than sour—it is 
filled with the genus of destruction, which 
are all the more powerful because ho small fts 
only to bo discerned by the microscope. Al¬ 
though such dirt is in a sense dead matter, 
it is, in a very important, sense a living, de¬ 
vouring element, and from its deadly attacks 
nothing living can escape. It is absorbed by 
the milk. We eat it;, we drink it, we breathe 
it ; it passes into the blood and is carried to 
the brain, never losing Its vital power to un- 
vitalize us. 
It is plain to the most obtuse that clean 
butter cannot be made from cream that has 
been for days absorbing the noxious odors of 
such a room. When we consider how natu¬ 
rally and rapidly milk and cream absorb 
odors, it- is not strange that so much butter 
tastes like anything else than butter. Tf any 
person doubts th * capacity of milk to absorb 
poison, let me ask would he dare to drink 
from a pan of milk that had stood 48 hour* 
in the room of a sinoll-pox patient 1 
Analysis demonstrates the peculiarly com¬ 
plex nature of milk, aud careful observation 
of facts has proved ii,s peculiar susceptibil¬ 
ity t,o the action of agents, whether mingled 
with it, or only absorbed by it from the at¬ 
mosphere. It is this susceptibility which 
renders it so short-lived and liable to prema¬ 
ture putrifaetiou, 
He urged upon dairymen to put their 
knowledge into practice as fast as they ob¬ 
tain it. It is a good thing to know what is 
duty in dairy matters, but a much better 
thing is to do it. The address was full of 
practical suggestions and was well received. 
THE LACTOMETER. 
Mr. J. T. C'OOK gave an address on the 
above topic, illustrating his remarks with in¬ 
struments, showing the manner in which 
they should bo used, and demonstrating that 
a small quantity of water added to milk 
changed the specific gravity of the fluid. He 
was followed by Mr. S. A. Farrington of 
Cambridge on 
MAKING AND MARKETING CHEESE. 
This address was of a practical character, 
detailing the result of experience had by the 
speaker in bundling milk in the vats and in 
the disposing of the product in various mar¬ 
kets. He took strong ground against skim¬ 
ming milk designed for cheese-making, be¬ 
lieving that the too-frequent use of the skim¬ 
mer tended to injure the reputation of Amer¬ 
ican cheese both at home and abroad. He 
thought skimming would result in disaster, 
especially to the dairymen of Northwestern 
Pennsylvania, who were now building up a 
reputation for flue goods. A certain number 
of creameries may be needed, and there was 
no objection to their introduction as such, 
but they should be kept distinct from whole- 
milk factories, or rather, what is understood 
by whole-milk manufacture should not be 
tainted with the practice of half skimming, 
under tho impression t hat more or less cream 
could lie taken from the milk and the milk 
then be turned Into a first-class cheese. He 
denounced t his part ial skimming as a fraud 
upon consumers. Considerable discussion 
followed this address, mostly touching upon 
skimming, but nothing new elicited. 
PRESIDENT M. A. FULLER S ADDRESS. 
In the afternoon tho President, Mr. Ful¬ 
ler, gave his address on “Co-operation in 
t lie Sale of Cheese.” He commenced by re¬ 
ferring to the early history of cheese-making 
in Northwestern Pennsylvania. Tho first 
attempt at factory choose making in this 
section was about Llio year 1849, at Miser- 
town, under the superintendence of Messrs. 
Clark & Stebbins, manufacturing what w as 
called English Dairy Cheese, in weight about 
hi pounds and selling at 3 cents per pound. 
It. differed from the present system in tho 
fact that, the patrons delivered curd instead 
of milk. The second factory was built, also 
in Misertown, in 1851, by Mosikr & McFar¬ 
land, and continued in operation for three 
years, at which time, the parties* having en¬ 
gaged in other business, this system of fac¬ 
tory cheese-making came to an end. In suh 
sequent years there existed in the eastern 
portion of the county many largo private 
dairies, notably those of D. D. & Cvnus 
Burchard, consisting of dairies numbering 
20 to lii) cows. Choose at this time (1850 to 
1802) sold at from 5 to 8c. per pound, and 
from 1802 to 1807 at an average price of 13c. 
The first factory under tlie present, system 
was built by George Tho si ah ir. 18G7 at 
Cambridge, receiving the milk of 250 rows 
the first year, GOO the third, and 820 the sixth 
year. Tlie average price of factory cheese 
in 1S67 was 12c., and of farm dairies 9 to 10c. 
Tho socond factory, known as the “ Wood¬ 
cock First Premium,” was built in 1868 by 
Messrs. D. II. Gibson & Co., manufacturing 
the first year 27,000 pounds ; the second year, 
(58,000 pounds, and last year, 145,000 pounds. 
The Morse & Root factory wa« also men¬ 
tioned as among the first, and most success¬ 
ful. In 1870 there existed in the State. 27 
factories, 8 of which were in Crawford Co. 
and 3 in Erie Co. It is estimated there have 
been produced during the postseason in this 
section, comprising the Counties of Craw¬ 
ford, Erie and Mercer, about 9,000,000 pounds 
of cheese, valued nb $1,200,000. 
He urged that greater profits would result 
by adopt ing the plans of older sections in the 
sale of cheese. To attain success in any 
plan, there must, first, be organization, t hen 
co-operation, as the foundation upon which 
to rear the superstructure of true success. 
He noted several plans that had been sug¬ 
gested and the objections which were found 
| to exist in their practical operation. Finally, 
tho plan of a Board of Trade, he thought, 
was more free from objections than any 
• other, and he urged the establishment of 
such an organization as the most feasible 
course to bo adopted by the dairymen of 
Pennsylvania. In proof of the soundness of 
the plan proposed he instanced the success of 
various Boards of Trade—those of Little 
Falls, Utica and Watertown, in New York 
State, and others, giving a history of these 
institutions and tlie opinion held of them by 
dairymen in variuus sections where these 
markets had been established. The address 
contained many valuable hints and was re¬ 
ceived with great, favor by the Convention, 
it was followed by considerable discussion, 
nearly every speaker approving of tlie plan 
of establishing a Board of Trade at Mead- 
vllle, or some central section of tho dairy in¬ 
terest of Northwestern Pennsylvania. 
OTHER 0UESTI0NS. 
Sunday cheese-making and several other 
questions were discussed, and with so much 
interest and warmth that the time for tlie 
departure of the afternoon trains came al 
too soon, crowding out two papers which 
had been prepared for tho occasion, the one 
by Flint Blanchard of Chutitnuqua Co., 
N. Y., on]“ Shall our Young Men Go West V 
j and the other on “ Butter making,” by A. 
G. Parker of the Chautauqua Farmer. 
These papers, however, will appeal* in tho 
Report to be printed in June next. 
The meeting was a grand success, and the 
delegates departed feeling that the time had 
been well spent and that, a largo amount of 
valuable information had been obtained. 
_9j!s 
