MOORE’S RURAL NEW-YORKER 
are packed on their sides if they will pack 
snug and fill the barrel fun The great object 
is to have the rolls packed clo«> und tight, so 
that they will not shake about a no break. 
Each roll must be wrapped in a pt*ee of 
•white muslin or cheese capping, and it should 
be largo enough to cover the roll entirely. 
The muslin must be soaked in strong brine 
before using and bo put on the roll wet. It 
is impossible to send rolls to market in good 
order without wrapping them in muslin ; 
and no matter what the muslin may cost, it 
will more than pay the cost in the increased 
prices the rolls thus packed will bring. 
Before heading the barrel, pour on two 
quarts of strong pickle. Cover the last layer 
with a piece of muslin the same as that put 
on the head ; drive down the hoops well and 
secure with nails. Then turn the barrel over 
two or three times, so as to let the brine 
work in betweeu the rolls ; mark the top in 
plain letters, "roll butter,” also the gross 
weight, tare of the barrel and address of the 
party to whom you send it and the initials 
ol f the shipper. Rolls should be made in an 
oblong shape and not weigh over two to 
four pounds. 
the floor of the New York Butter and Cheese 
Exchange, must study carefully all such little 
and apparently iusignifleant points as this. | 
BUTTER INJURED BY MIXING OLD AHD NEW CREAM. 
New cream should not be mixed with old 
cream and churned immediately ; because 
the acid will not ha ve time to work upon the 
covering of the globules and some of them 
will not break. This is shown to be the case 
by the decreased quantity of butter. Aud 
again, the quality may be injured because 
the tougher-skinned globules that do not 
break and consequently do not shed their 
casein©skins, may (or a part, of them) become 
attached to the butter, and the casein© in 
this case would help carry away the butter 
to decay. 
Mi - , Blodgett favored the dash churn, and 
believed that butter should be washed quickly 
and thoroughly by using a large quantity of 
I water. 
OAIRY UTENSILS. 
The Blanchards of Concord, N. H., ex¬ 
hibited a new factory churn which elicited 
much attention. It is constructed on the 
same pluu as the small churns, which have 
THE AMERICAN DAIRYMEN’S CONVEN 
TION. 
The question of preparing rennet ror 
cheese making was introduced by Professor 
Caldwell, who referred to an extract of 
rennet exhibited at the Vienna Exhibition 
and prepared on a large scale in Germany. 
Haw THE RENNET IS PREPARED. 
It is prepared in connection with the manu¬ 
facture of pepsin. The method consists in 
treating the rennet with water and cheap 
w i ne —or water alone—and a slight addition 
of muriatic acid. It is kept in that IS hours, 
then strained and alcohol added, when it is 
allowed to stand eight days. It will then 
keep any length of time and may be reduced 
to dryness or not, as desired. The Prolessor 
exhibited a specimen prepared in his labora¬ 
tory—a straw-colored, glrnpy fluid. He said 
this preparation would coagulate 2,0U<) times 
its volume of milk. It is prepared indepen¬ 
dent of the pepsin (though in connection with 
it) and is of constant strength. 
PRiSERVlHO A LOW AND EQUABLE TEMPERATURE IN 
DAIRY BUILDINGS. 
J. Wilkinson of Baltimore, presented 
drawings aud explained the plan for a now 
dairy arrangement. On this plan, by con¬ 
necting an ice house with the milk room, the 
flow ot water from the melting ice is made 
to preserve an equilibrium of tompeiature in 
milk set for butter making. The circulation 
of the water from the reservoir is regulated 
by valves and the flow is automatic so long 
as the temperature is uneven. His plan also 
their rectangular churn, which is liked by 
many on account of its being easily operated 
and cleaned. 
Among the milk pans the Committee spoke 
favorably of the iron-clad pans made by Bun¬ 
nell & Brown of Guilford, N. Y. Those 
pans are arranged so that the milk can be 
heated or cooled as desired. 
S. Powers of Hamilton, showed a milk 
can and cooler, furnishing a vat adapted to 
setting milk on the deep setting plan. 
Elliot Oakes of Cattaraugus Co., had 
what he calls the " common-sense milk pan 
and cooler,” a plan for setting milk deep and 
cooling on sides, bottom aud center. 
E. Overton of Utica, a combined milk 
cooler and ventilator. 
The best factory scale wo have seen is the 
new device brought out by the Jones Scale 
Works of Binghamton, N. Y. It is a scale 
capable of giving the weight of each patron 
with more precision and loss labor than any 
scale we have seen. 
The butter worker shown by A. J. Dibble 
of Franklin, Delaware Co.. N. Y., attracted 
much attention. On this machine the butter 
JERSEY BULL CALF “ROYAL DUKE.’ 
Mr. D. F. Appleton of Ipswich, has pur¬ 
chased the Jersey bull call' “ Royal Duke,” 
recently dropped by the famous butter cow 
“ Duchess” (Mil) imported and now owned 
by .Mr. Chas. L. Sharpless of Philadelphia. 
His sire, Pilot, Jr., (141) is also from a cele¬ 
brated butter cow, “Jenny,” (287) and in 
all respects the breeding of Royal Duke ” 
Is thought by the fanciers of Jersey stock to 
be of the best. 
The calf was not throe weeks old when 
purchased, and the price paid (#500,) for 
this young aspirant for barnyard honors, 
shows the estimation in which blood is held 
by breeders. It also shows the convenience 
brought out by the Jones Scale I of Herd Books, and the value of recorded 
' 1 authentic products of butter - producing 
cows. The price paid is probably the 
highest ever paid In this country for a calf 
of that breed. 
Mr. Appleton did not pay this high price 
for a. bull calf because lie fancied him, for he 
informs us that he hud never seen him or 
any of his ancestors ; but because he believes 
he is worth the price, and more too, to him, 
as a sure medium for transmit.ting through 
his twenty-five thoroughbred Jersey cows, 
rise first. This process mates a snore-nveu 
butter. 
lAUEU'S PROCESS. 
He referred to the process recommended 
by Mr. LaZZKLL, a well known butter dealer 
in Chautauqua Co. In the first place, com¬ 
mence with cleanliness, animals well kept ; 
then set milk shallow. “ Aud now,” said he, 
" I come to the main point, which is to skim 
just so soon as the milk is sour. That is the 
main point, aud the secret that many people 
will not discover. They cannot or will not, 
understand that no more cream that is of 
any value will rise after the acidity takes 
Some people can make 
lr milk in water, 
has tempted some people 
Mr. LaZZKLL 
his best butter mak¬ 
ers. Again,” lie said, “ l do not like to have 
one of them adopt any cooling process—it 
lets the best butter down, while it brings the 
poor butter up. The poiut to begin cooling 
[ s _ju 3 i, as soon as skimmed, set the cream 
down cellar where it will slowly cool to the 
right temperature for churning.” Here is 
the point he adds “The reason why milk 
coolers help some people is they have a no¬ 
tion that milk must stand a certain length of 
time before it is churned and before this time 
is up their cream is spoiled, if not set in water. 
Again, lie says the heal of summer does not, 
injure the cream or milk before it. sours. The 
injury begins at the souring point. Accord- 
place in'the milk, 
more butter by cooling thei 
The water process 1 
to improve their butter, but. 
said, “they were never 
PARASITES ON SHEEP AND CALVE3 
At a recent meeting of the Scottish 
Veterinary Association, the President, Mr. 
Williams, stated that he had examined 
many lungs and livers of sheep aud calves, 
which were studded over with small white 
blisters. Those blisters, under the micro¬ 
scope, were found to contain worms in 
various stages of development. ! he an i i oa Is 
thus infested showed evidence of great 
debility. The bodies of other animals were 
found to contain the ova or eggs of these 
parasites imbedded in the flesh, and fowls 
which ate some of the flesh, died in conse¬ 
quence, suffering from the presence of both 
worms and eggs in their livers and intestines. 
Prof. Whallcy also cited some similar facts, 
and remarked that the flesh of animals thus 
suffering would communicate the parasites 
to persons eating it as food, unless it. should 
j be thoroughly cooked. He also declared 
that a stall in which an animal had died of 
pleuropneumonia cannot be safely occupied 
by another animal under six months. 
PACKING ROLL BUTTER FOR MARKET 
Late fall and winter butter sometimes 
The trouble with roll but- 
selis best in rolls, 
ter however, is that it often is not properly 
packed, and from lack of knowledge in this 
particular the butter assumes a ragged or 
untidy appearance and in consequence, sells 
at a low price. If roll butter could be sent 
to market in perfect form it would not un* 
frequently command from two to live ceuts 
rnoro per pound than when packed in fir- 
tins. In a previous number of the Rural 
New-Yorker we gave some account of the 
manner in which roll butter was sent to 
market, each roll having a tin ease to pro¬ 
tect it. The rolls are wrapped in muslin and , 
the cases open in the center so that the but- I 
ter may be easily removed. 
The Montreal produce dealers gives the fol- 
lowing instructions to dairymen concerning 
the packing of roll butter for that market 
and the Suggestions may be of service to 
dairymen in other sections where a eonsider- 
NOTES FOR HERDSMEN 
able quantity of roll butter is to bo prepared 
for shipping. They say : 
" Use none hut the very best barrels, and 
be sure that they are not burnt or dirty in¬ 
side. The end intended for the head should 
be turned down : then take out the bottom 
head and cut a piece of fine white muslin the 
size of the head and place It on the bottom 
of the head of the barrel—which will be the 
head when opened. Commence to pack the 
finest aucl smallest rolls first, being sure to 
pack each roll on its smallest encL Be careful 
and select rolls that will pack suug, so that 
there will be no space for the rolls to shake 
about. Continue packing in this way until 
the barrel is almost full, then shake the bar¬ 
rel well to settle the rolls and then fill it as 
snug as possible. In packing the last layer, phur mixed with salt 
pack the rolls on their ends if. possible, but if 
there is no room, it A. Ill —1 —-.. - 
times a day. If the calf is taken from the 
cow and taught to drink, it is only necessary 
to put the cob tea with his milk. If allowed 
to 'go to the cow, a bottle inust be used to 
turn it down his throat after having his 
milk, which should be very much lessened 
in quantity until cured of disease. 
TAce Remedies .—At the London meeting 
of the N. H. Board of Agriculture it seemed 
to be regarded an established fact that sul- 
was an effective 
remedy for lice ; also that onions sliced and 
will not matter if they 1 fed to, cattle were sure to rid them of lice. 
