iffiOORE’S RURAL WEW-YORKER. 
!aii[g gusbaitdra. 
THE AMERICAN DAIRYMEN’S CONVEN¬ 
TION. 
[Continued from page 91. last No.] 
Second Day’s Session. 
The first paper of the morning was read 
by J. SL Peters, Secretary of the New York 
Batter and Cheese Exchange, on “Commer¬ 
cial Aspects.” He said that of all the pro¬ 
ducts of the farm there had been less shrink¬ 
age in prices on dairy goods than from those 
produced in other branches of agriculture. 
He referred to the tendency on the part of 
American merchants to push our export trade 
into countries that have been obtaining their 
supplies mainly from Europe, and there is a 
prospect of a more general demand from 
new sources for American butter, if we can 
compete in price with other dairying coun¬ 
tries. 
A GOOD HOME MARKET FOR GOOD BUTTER. 
The fancy grades of butter seldom drag 
down our markets by reason of an accumu¬ 
lation. There is nearly always an outlet for 
these goods for home consumption fully 
equal to any amount that has ever as yet 
been produced. 
SHIPPING GRADES ACCUMULATE. 
For the shipping grades, or butter of com¬ 
merce, there ia less general use and an accu¬ 
mulation of this class of goods exerts a de¬ 
pressing influence over an entire market, 
which could often be profitably avoided by 
allowing this surplus to run into foreign chan¬ 
nels at such prices as can be obtained. This 
result ultimately follows on this class of goods 
but the stock is generally held long enough 
to deteriorate from 2c to 8c. per pound and 
has dragged the entire market down with it. 
This evil was attributed to the system of 
basing the value of all grades of butter, after 
a regularly adjusted scale, upon prices of ex¬ 
tra sorts which go into consumption through 
the best retail channels. Tho efforts of the 
Buttci - and Cheese Exchange have been suc¬ 
cessful In correcting this evil to some extent. 
The plan of grading butter as extras, firsts, 
seconds aud thirds, adopted by the Exchange, 
is calculated to systematize and niTord so 
uniform a standard for grading and quota¬ 
tions as to destroy the scale that was for¬ 
merly adhered to when quotations were 
baaed upon tho general terms, “ good to 
prime,” “fair to good,” “poor to fair,” &e. 
WHAT THE EXTRA QRADE IS. 
Butter to be ranked as extra must be of the 
finest grade of fresh made sorts, equal to the 
highest standard of table butter. The aggre¬ 
gate receipts of this class of butter at New 
York arc very large, yet no more than one 
package In thirty coming to our market (even 
from this State] is extra, and it in obviously 
unjust that the price of this grade should bo 
allowed to directly Influence the value of the 
great bulk of tho crop. 
WHY WESTERN DAIRYMEN DO HOT GET “TOP" PRICES. 
The Western dairymen are disposed to look 
upon the wide difference in price between 
Eastern and Western butter as the result 
simply of prejudice against their product, 
and seem to utterly ignore the many neces¬ 
sary differences which favor the Eastern 
crop. The butter from the Hudson River 
Counties is made especially for the New York 
market, is well made, and is mostly marketed 
while fresh, say within 15 days from the 
chum. It is tills class of butter upon which 
our high quotations for extras arc based, and 
but a very small proportion of our receipts 
from other sources, whether East or West, 
ever sells fully up to the product from the 
near supply source. 
A real cause of difference in favor of East¬ 
ern butter is in the process of manufacture 
here and in the West, and the greater perfec¬ 
tion that has been attained by our dairymen. 
From a few sections of the West, where 
the creamery system of this State is used, 
a fine quality of butter is received, and 
there is also a large proportion of the dairy 
packed that sells well up toward the level of 
Eastern goods ; but the distance over which 
the Western butter is transported and the 
rough handling and exposure which are re¬ 
ceived in transit, destroy at once that fresh 
ness which is of such advantage to our State 
product. 
INFERIOR PACKAGES. 
Mr, Picters said New York merchants find 
great and increasing cause of complaint in 
tho inferior woods of which packages are 
made, and tho value of many invoices of but¬ 
ter shipped to our market during the past, 
year has beeu lessened one or two cents per 
pound by the taint from Inferior packages, 
and we are forced to look for relief to some 
form of metallic package. A metallic pack¬ 
age possesses another important advantage 
in avoiding soakage and irregular tares. 
SMALL CHEESES WANTED. 
Mr. Peters referred to the want in the 
market of small cheeses weighing SO pounds 
and leas. The creamery men here thorough¬ 
ly understood and appreciated the need of a 
small cheese ; but what is needed is a small 
cheese of meaty quality. Small cheeses are 
not only more salable at home, but they com 
mand better prices abroad. In proof of this 
statement, the Shoreplat factory sales were 
referred to, the cheeses selling from Re. to 
%c. per pound more than the price for any 
large cheese sold at tho Utica market. 
Some considerable discussion followed this 
paper and Mr. Folsom of New York offered 
a resolution recommending the guarantee of 
weights by salesmen as adopted by several 
established markets in the State. 
DAIRYING IN THE NORTHWEST. 
This was a valuable paper read by G. E. 
1 Morrow of Chicago. He said the West bad 
attained a great advance in dairying, and this 
industry is encroaching upon graiu growing. 
The daily men have been more successful 
than tho others and naturally men have been 
drawn to the business. He had never heard 
of so many new factories proposed as during 
the last few months. He introduced a map 
showing tho extent of the dairy region in the 
Nerthwost. Oue-fourth of Iowa Is Included, 
but the production is less in this than insorne 
counties iu Illinois and Wisconsin. One- 
fourth of tho settled portion of Wisconsin is 
enlisted in dairying. In Illinois the dairy is 
confined to a strip across the northern por¬ 
tion of the State. 
THE CHEESE PRODUCT OF THE NORTHWEST IN 1874. 
He estimated the cheese product of this 
territory in 1^74 at25,000,000 poiiuds. About 
Elgin, III., is centered the dairy trade of the 
Northwest. There were sold in 1S74 about 
8,500,000 pounds of cheese and 850,000 pounds 
of butter. Tho cheese product of Illinois in 
1S7 I was 12,000,000 pounds. There arc 88 fac¬ 
tories about Elgin. 
SWISS AN0 UMBERGER. 
One County in Wisconsin makes annually 
800,000 pounds of Swiss and Limberger cheese 
and takes the lead in that branch of produe 
tion in the West. 
INCREASE OF 0AIRY PRODUCTS IN 1875, &C. 
He spoke of the obstacles in tho way of 
dairying at the West and the considerations 
that point to increased production. The suc¬ 
cess of those engaged in the business, low 
prices of grain, ravages of chinch bugs and 
a desire for change, all induce to engaging in 
dairying. He estimated there would be about 
.20 per cent, increase in the cheese production 
in 1ST5, Butter making also would be in¬ 
creased, but attention is mostly directed to 
cheese making. The factories are for the 
most part small and the season of making 
from four to five months. The practice of 
buying Ihe milk obtains in some suctions. 
About half the factories are run on Sunday. 
Skimming lias been little practised but is 
rapidly increasing. Milk is delivered twice 
a day and the people have been slow in in¬ 
troducing novelties. 
OTHER INFORMATION. 
Mr. Morrow’s address was full of informa¬ 
tion concerning dairy matters at the West, [ 
and in this respect was of especial value to 
Eastern dairymen. Among other things he , 
said In regal'd to selling milk for butcer, the 
tendency was to U8e the largo pans. Cows 
at the West WO generally fed high, corn meal 
being extensively employed in some dairies, ; 
and high profits are claimed from this sys¬ 
tem. Abortion within the past fow years 
has been increasing and has become espec¬ 
ially prevalent among the dairies in the Elgin 
region. There is but little cheese now in the 1 
Northwest. Prices had reached 15c., with | 
much going at 14c. He had urged the West ! 
to first supply the home markets West and 
South before looking to the East for an out¬ 
let for Western goods. He objected to the 
classification of butter as adopted by the New 
York Butter and Cheese Exchange, as bear¬ 
ing unfavorably on Western butter, and urged 
that quality alone should be the standard and 
locality cease to be mentioned. Mr. Morrow | 
held the attention of the audience through- i 
out and was warmly applauded at the close 
of his very interesting address, 
FATS IN BUTTER AND CHEESE MAKING. 
Prof. Geo. C. Caldwell of Cornell Uni¬ 
versity, read a highly interesting paper at 
the afternoon session on the above subject. 
After speaking of fats in general and noting 
their composition, &c., he said butter from 
cow’s milk is in its pure state a yellowish, 
slightly acid fat, which melts at. about. 79” 
Fahr. It is composed for the main part of 
the three glycerides, oleine, pnlmatiue and 
stearin* ; but further than this its composi¬ 
tion is more complicated than that of any 
other solid animal fat. Indeed, the exact 
composition of the small residue that remains 
after taking out the three glycerides first 
named seems to be hardly settled. 
WHAT THE AUTHORITIES SAY. 
According to most authorities, it Is a mix¬ 
ture of butyrine, eaproine and caprine ; and 
further Cuevheul, who is one of the besb 
authorities on the subject of the composition 
of fats, maintains that there is in the butter 
a peculiar combination between a part of 
the butyrine and the stearine, forming what 
he calls butyroleine. On the other Iiaud 
Haitz, who has worked up the composition 
of the fats almost as extensively as Chev- 
rel l, and who was tho first one to maintain 
that tho so-called margarine is only a mix¬ 
ture of stearine and palmatiue, has found in 
butter still two other substances, butrineand 
myrstrine. Another chemist has found in 
certain instances iu tho place of butyric and 
caproic acids, the adds of butyriue and ca- 
proiue, another acid which he calls vaccinic 
acid. 
CAUSE OF RANCIDITY. 
The rancidity of butter is duo, as in the case 
of the rancidity of other fats, to the decom¬ 
position of the glyceride, setting the acid of 
the glyceride free. In butter It is the buty - 
rine and perhaps the odoriferous glycerides 
associated with it which suffer this change 
most readily. 
LIQUID AND SOLID FAT VARIES ACCOROINO TO THE 
SEASON. 
Bo u, skin o ault found tho summer butter 
contained ubout <50 per cent, of oleine, while 
winter butter contained only 85 per cent. 
MIU SECRETION 
Milk is produced In certain organs of the 
body called the mammary. During the pe¬ 
riod of secretion they receive a much larger 
supply of blood than at other times ; but 
they do not simply let so much of the con¬ 
stituents of the blood puss or filter through 
them as would go to make milk. They take 
up certain constituents of the blood and in 
some way transform them into milk. He 
saiii tho lactose, caseino and tally particles 
arc all produced dc novo in the gland. This 
kind of Migar is not found anywhere else in 
the system. Where secretion of milk is most 
active, different varieties of sugar, as glucose 
or cane sugar, injected Into the blood vessels 
arc never eliminated by the mammary glands 
as they are by the kidneys, and their pres¬ 
ence in the blood does not inlluenee the quan¬ 
tity of lactose In the milk. 
Caseino does not, exist in the blood uml 
must be produced in the mammary glands. 
The peculiar kind of fat in milk is not found 
in the blood aud must also be produced in 
tho mammary glands but in a manner not 
yet fully understood. The fat in tho blood 
appears then (n the form of soap, wjiile it 
exists in the milk in the form of glycerides. 
The manner in which this transformation of 
a part of the blood into milk takes place is 
yet a matter for discussion and research. 
DEPOSITION OF FAT IN THE BODY. 
Dalton says of the formation of fat in the 
body that it appeals in many places where 
it could not have beeu placed by tho blood, 
aud that it is probably formed by decompo¬ 
sition of the tissues upon the very spot where 
it subsequently makes its appearance. The 
fact of the deposition of fat in the tissues of 
the body and the elimination ol' fat in the 
milk appear to some extent to displace one 
another, so that it oiiu operation is going on 
the other does not so readily ; making it an 
unprofitable operation to attempt to fatten 
a eow iu milk, would seem to support the 
view that us certain modes of foddering are 
best for tho production of fat in the tissues 
and will cause fat to be produced in larger 
proportion than flesh, so would certain modes 
of feeding favor the production of fat in the 
milk without affecting in the same ratio the 
production of caseino. 
The Professor referred to several scries of 
experiments that have been made to test this 
Important question and ho spoke of. Home 
experiments that are to he made the coming 
year at Cornell. The conclusion of the whole 
matter is, he said, that it is not yet fully set¬ 
tled that variations in the composition of the 
ration do not affect the composition of the 
dry substance of the milk and there is some 
probability that there is some connection 
between the two. 
THE OLEOMARGARINE CHEESE. 
He spoke of ilio new process of improving 
skimmed milk for cheese making by the in¬ 
troduction of oleomargarine, and said that to 
any one who understands the true nature of 
the fats the prejudice against oleomargarine 
butter er a cheese containing tat from the 
cuul of tho ox instead of the bag of the cow, 
because it is supposed not to be so clean aud 
wholesome, appears somewhat nonsensical, i 
This new method of making cheese by which 
the loss of a large quantity of butter fat in ; 
tho whey is prevented and by which, as is 
shown by analysis made in the Professor’s 
laboratory, a cheese can be made containing 
the same proportion of fat as a full milk 
cheese and yielding a product which, accord¬ 
ing to good judges, is of a good quality, 
certainly deserves tlfi) careful attention of 
dairymen. 
SPECIMENS OF OLEOMARGARINE AND SOUR SKIM MILK 
CHEESE 
were on exhibition aud elicited much com¬ 
ment and surprise on account of their excel¬ 
lent quality aud flavor. There was some dis¬ 
cussion on tho manufacture of these new 
products, but as the afternoon was fast pass¬ 
ing, the address of Mr. Miller on meal feed¬ 
ing and animal digestion was called for and 
after its delivery Mr. SPAULDING of Chautau¬ 
qua Co. addressed the Convention on “Ex¬ 
periments in Butter Making.” A short dis¬ 
cussion of points suggested by the address 
followed, when the. Convention adjourned to 
meet at 10 o’clock A. M. on the next day.— 
[To he continued. 
Ijflrsfmirn, 
THE HOUSE AT FAIRS. 
It is the time of the annual Agricultural 
Societies and when tile question of offering 
purses for fast trotting and of making the 
fairs really racing meetings, whereat jockeys 
of high and low degree shall congregate, will 
come up for discussion aud decision. We 
have only this suggest ion to make . If purses 
are to he offered for competitive trials of 
speed—not against time, but horse against 
horse—see to it that the rules that govern the 
most creditably Conducted trotting and run¬ 
ning associations in the country arc adopted 
and rigidly enforced, excluding from the 
grounds all pool selling and, so far as prae 
Rouble, all the vicious features which usually 
attend trotting and running. If the object 
is simply to “make fun,” and the races are 
to be scrub races to which nil tho tricky aud 
dishonest jockeys may be admitted with full 
license to do as they please, advertise that 
fact so that people who have e|f respect may 
stay away from them. 
If the real object is to stimulate the breed-' 
ing of good trotting horses and nothing else, 
then the time teHl will he sufficient and the 
objectionable (to many) features of a race 
may be avoided. This last mode of testing 
speed is as fair, just and unobjectionable as 
that employed to test Hie strength of draft 
horses. It is really a fairer test of the speed, 
style and bottom of a trotting horse, for it is 
done without any artificial and unnatural 
stimulus whatever 
The at tention which is being paid, in this 
country, to the improvement of our draft 
horses, deserves the attention and encourage¬ 
ment of Agricultural Societies. The neces¬ 
sity for such improvement will be conceded 
by those familiar with the average farm 
horse. It is quite us desirable that the farmer 
should have homes capable of taking a heavy 
load along the road or drawing a plow 
through a field at the rate of four or live 
miles an hour without apparent fatigue, as 
that the farmer’s son should bo able to ride 
on a skeleton wagon behind ati animal a milo 
in less than three minutes. We Imagine the 
economical side of the question, taken in all 
its hearings, financial as well as moral, will 
show a balance in favor of the draft horse. 
At any rate, we need good, strong and fast 
walking horses quite as much ok we require 
trotting horses that will go a milo in 2.30 or 
less. They will he found of far more real 
service to the country and exact quite as 
wholesome an influence upon the breeder and 
his family as the possession of the other class, 
- - 
NOTES FOR HuRSEMEN. 
A new florae Disease is announced as 
troubling horsemen near Harrodsbu rg, Ky,, 
which appears to be a kind of distemper 
which first affects the horse’s nose and throat 
and if not arrested in time progresses into the 
lungs when it is considered past all cure. It 
is more virulent than the old, well known 
distemper which affects all young horses and 
is considered much more troublesome than 
epizootic though not as contagious. The only 
remedy which appears to be followed by any 
beneficial results, is a very strong croton oil 
blister applied to the throat which, in most 
cases, lias beeu attended with speedy relief 
and ultimate cure.” 
Wheat and Aborting Mares .—A writer in 
the Prairie Farmer cites a good number of 
cases whero mares in foal have aborted. 
These had been fed with wheat steeped or 
soaked, varying in quantity from loss than a 
gallon to a gallon. 
