MARCH 20 
MOORE’S RURAL HEW-YORKER. 
Jatijg Husbandry. 
CONVENTION OF CANADIAN DAIRYMEN. 
— 
(Concluded from page 171, last number. | 
SECOND DAY’S SESSION. 
t 
At the opening of the Convention in the [ 
morning the Committee on Nominations re- 1 
ported the following names and the persons 
were duly elected as 
OFFICERS OF THE ASSOCIATION FOR 1875: 
President—F,. Caswell of Ingersoll; Vice- 
President— P. R, Daly of Belleville ; Treas¬ 
urer—C. E. Chadwick of Ingersoll ; Secre¬ 
tary— J. C. Hegler of Ingersoll ; Directors— 
K. Graham, M. P. P.; W, Yates, D. Vamle- 
water, P. Frederick, T. Balantine, M. P. P.; 
J. W. Lawson, H. Farrington, James Noxon, 
Allan McLean : Auditors—C. H. Sorely and 
T. Wills. 
Next iu order came the 
ADDRESS OF C. E. CHADWICK 
on the “Importance of Elevating the Intel¬ 
lectual Character of Dairymen,” He said 
the changes that are taking place on every 
hand around us are developing results rapid 
and varying as the forma and tints of the 
revolving kaleidoscope : and in order to keep 
pace with these changes the farmer will find 
a much greater strain upon his mental facul¬ 
ties from year to year. The increasing in¬ 
stability of our seasons, the changes in t lie 
soil itself by the exhaustion of t hose elements 
found in the soil of most newly opened coun¬ 
tries, the change to the universal use of 
labor-saving machines on Hip farm, as well 
as the change arising from the introduction 
of the factory system of dairie: and they 
are but few that are already iu operation 
all go to prove the necessity of t he exercise 
of more thought to stimulate and advance 
the farmer upward in his profession, They 
must operate in coaxing him out of t he nar¬ 
row sphere of his own neighborhood, placing 
him among progressive men of the day, 
bringing new ideas before him and rubbing 
the rust from some of his old ones. Much 
may be done bj advancing knowledge, j 
through this Association, to add to the j 
wealth and comfort, of the farmer, and by 
him a whole neighborhood may be benefited. 
In estimating the capacities of Agriculture 
for improvement, we liud that Nature fur¬ 
nishes new resources for every need. No 
final limit can be assigned to Nature’s capac¬ 
ities. She contracts and expands her pow¬ 
ers as natural needs require. We as yet 
know but little of what may be educed from 
combining natural agencies or by turning 
the forces of Nature into new channels. In 
crease of population creates nov necessities, 
which are followed by new and improved 
productions, and il. is given to the human 
mind the power to perform what would al 
most appear miracles of development from 
the simplest germs by the manipulation of i 
natural forces. The degree, of success in any 
department of human action must always 
be measured by the extent of intellectual 
force and activity employed in it. When 
fanners as a community shall turn upon 
their profession the light of all the sciences 
that illuminate its processes; when they 
shall make their business a subject of in tel 
lectual investigation; when they shall cn 
deavor to make the most of all, even the 
commonest details of farming pursuits, a 
success will be achieved which will make 
for agriculture a new history. Intelligence 
is not only power, il it the leading, the crea 
tive power, and it is not given to man to be 
a true man without labor. 
He said it was gratifying to know that an 
increased interest is yearly manifested by 
Canadian dairymen iu the art of cheese 
manufacture and the more, successful man¬ 
agement of dairy stock. They were seeking 
improvement by mutual aid and endeavor¬ 
ing to bring up the art to u high standard of 
excellence. Practice with science is what 
the dairymen need to fully develop the re¬ 
sources of the farm and dairy ; undone great 
measure for attaining this object is by such 
associations as these, where each member 
brings his experience, knowledge and science 
for the benefit of all. This Association rep¬ 
resents a wealthy, intelligent uml progres¬ 
sive class, prosecuting a leading branch of 
Canadian industry and seeking by all lauda¬ 
ble means improvement in their specialty, 
and the results worked out by the Associa¬ 
tion concern not only the individual bill oilr 
country generally. 
The scientific agriculturist occupies a most 
important position, and his example may be 
of incalculable benefit to his brother com¬ 
petitor, bringing into their proper /elation 
Theory and Practice, and harmonizing into 
one body facts and principles drawn from 
several distinct sciences all bearing on the 
business of the farmer. But what he Under¬ 
takes to expound is not so much a separate 
science as a combination of truths belonging 
to natural history, geology, chemistry, me¬ 
teorology, brought together in their proper 
places and proportions, compared with the 
result of experience and applied to the direc¬ 
tion of practice. 
Referring to the class of non-progressive | 
farmers, he said there is no greater enemy | 
to improvement in agricultural science than 
your thorough-going, old-fashioned, self-suf¬ 
ficient farmer, whom you could as readily 
convinoe that he was his own plow horse as 
to persuade him that, the smut on his wheat 
was a parasitical plant. A farmer need not 
be a professer of chemistry to learn that 
carbonic gas is assimilated Into woody fiber 
aud becomes oak, or beech, or maple ; that 
the straw of wheat is formed partly of flint; 
that the land he tills is decomposed rock, or 
vegetable, or animal refuse ; that vegetables 
feed or breathe ; that each particular species 
has its idiosyncraeies, its likes and dislikes. 
Yet he should know enough of chemistry to 
be able to define by what chemical or me¬ 
chanical operation the refuse of animal and 
vegetable life is converted into the indispen¬ 
sable food of man. He should be able to de 
tail with accuracy the causes of those unde¬ 
viating results with which his every day 
experience has rendered Ill's eye familiar. 
Au acquaintance with these fundamental 
principles of his calling would insure much 
larger profits and more certain results. We 
ought, to know more of agricultural science 
than we do. We ought to know more of the 
breeds anil forms of different animals and 
the characteristic qualities of each, the dif¬ 
ferent inodes of feeding and rearing them, 
the economical advantages of each, the most 
approved rotation of crops, the different 
machines for abridging labor and how to 
apply mechanical power to the best advan¬ 
tage. All these, bethought,could he largely 
effected by such associations as the one rep¬ 
resented here to day, where we can meet 
and discuss such matters and Biioh knowl¬ 
edge from hooks and practical experience as 
will tend to improve us in any branch of 
agriculture we are making a specialty of. 
Mr. Chao WICK’S address was full of valua¬ 
ble suggestions, and was listened to with 
marked attention by the large and intelligent 
audience present. 
CURIHO ROOMS, 
The question of constincting curing rooms 
so as to maintain a uniform temperature was 
discussed at some length. Mr. Fuederick 
had bean successful in reducing the tempera¬ 
ture from 5 to below that, of the atmos¬ 
phere by sprinkling tile lloor of the cheese 
room wit h cold water. In this way lie was 
able to obviate some of the bail effects of 
heat in curing ehec.se during summer. Prof. 
Belle gave an account of the manner of 
cooling apartments in India by the use of 
matting and the evaporation of water, He 
thought the same syst em could lie introduced 
successfully iu cheese curing rooms. Mr, 
Farrington said we had no properly con¬ 
structed curing rooms, and there was a large 
amount of cheese injured annually from this 
cause. He referred to the use of stone base¬ 
ments that had been abandoned'on account 
of producing mold in the cheese. On the 
other hand, he was not so certain that mold 
was objectionable. He once knew a noted 
dealer in Philadelphia whose receiving rooms 
were so constructed that the mold on cheese 
was promoted. The receiving or storing 
rooms were iu a kind of vault. Here Lhe 
cheese was kept and cured finely, and the 
cheese always brought the best price of any 
sold in the city. Ha suggested that cheese 
should be manufactured closer in texture. A 
warm discussion followed between Mr. Har¬ 
ris, Mr. Balantine, Mr. Losky and others, 
as to whether cheese curing rooms should 
be three stories or one story in bight, aud the 
point was not clearly settled. 
CREAMERIES IN CANADA. 
Butter factories have not been established 
to any extent iuCanuda, aud the voice of the 
Convention was decidedly opposed to their 
introduction. Mr. Farrington said cheese 
buyers were opposed to them in New York, 
on the. ground that there was already an 
over-production of skimmed cheese. But¬ 
ler, loo, In- said, had reached its limit and 
was slow of sale, and there are no such mar¬ 
kets for butter in Canada us in the Rtat.es. 
Rev. Mr, Clark of the Toronto Liberal said 
butter was scarce and high in Canada, Din ¬ 
ing the past week he had paid Sfic, per lb. 
for ordinary butter in Toronto. He advo¬ 
cated the establishment of creameries. Mr. 
Faulkner of Utica spoke of some factories 
[ in which his firm had an interest. The 
practice was half-skimming or taking off 
rhe cream from the night’s mess of milk 
and making it into butter. The morning’s 
milk was added to t he skimmed milk and 
made into cheese, and on an average lOj .j lbs. 
of milk as it came from the cow made 1 lb. 
of cheese. The cheese averaged 14c. per lb, 
and the butter 40c. per lb. His cheese was 
sent to market and sold on its merits. He 
spoke of a cheese factory from which his 
firm had purchased 0,000 lbs. of whey butter 
at 7c. per lb. When the cream from the 
night’s milk is removed no whey butter can 
be made. He mentioned the case of three 
factories near Utica practicing the half-skim¬ 
ming plan that had obtained more for their 
cheese than whole milk factories at the Utica 
market during the last, three years, A num¬ 
ber of speakers argued against the system, 
and some urged that the introduction of 
creameries would seriously injure the repu¬ 
tation ol' Canadian cheese, and so the voice 
of the Convention was opposed to creameries. 
SAITPETER FOR REMOVING BAD OOOR ANO FLAVOR 
FROM MILK. 
Mr. Horton said t hat saltpeter would re¬ 
move the strongest odor or taste of leeks and 
turnips from the milk. Where the milk is 
very badly tainted be uses one-half t.eacup- 
of saltpeter—made in a solution—for 5,0(10 
Jhs, of milk. Mr. LORRY uses the saltpeter 
for milk tainted with leeks at the rate of one 
ounce saltpeter l’or 1,000 lbs. milk. The 
saltpeter is pulverized and mingled with the 
salt, and applied to t he curds at the time of 
salting. 
WORKING AGIO GURUS. 
Mr. Losky works oil' acid curds as rapidly 
as possible, aud uses less salt than for curds 
all right. 
PRESSING CHEESE, USE OF RENNET, ETC. 
Mr. Richardson advocated pressing cheese 
for a longer time than is usually practiced. 
Had experimented with curds from same 
vat, pressed 8, 13 and 3t5 hours, and the last ( 
always makes the best cheese. Mr. FRED¬ 
ERICK had once, through mistake of one of 
his hands, used a pail of rennet in a vat of 
milk. It coagulated it almost instantan¬ 
eously, but. a good cheese was made,—so 
good that he took it to the Fair and got a 
premium of $50. All excess of renqflt, lie 
said, does not hurt milk iu the spring, if the 
cheese is to go soon into consumption. 
MAKING CHEESE FROM SOUR MILK 
Mr. Tracy heats sour milk no higher than 
70'; then adds a double quantity of rennet, 
and as soon us the milk is coagulated cut 
with the knife and lot the curd settle ; then 
run the svhey off down to the curds and salt 
them in the whey remaining, in about lb 
minutes put curds in hoop and to press. 
When taken from the press the cheese is 
placed iu a higher temperature than would 
be. required for cheese made from sweet 
milk. In this Wily a good, palatable cheese 
can he made. Mr. Horton said he has had 
good success in mingling the curds from sour 
milk with those from sweet milk. For the 
sour milk he uses three times as much reu 
net as ordinarily, fill, the curds line and 
work off fast ; then mingle the curds well 
with the curds from a vat of sweet milk, and 
the sharpest expert will not be able to detect 
that sour milk has been used in the manu¬ 
facture of the cheese. 
A number of other questions were dis¬ 
cussed, but as nothing particularly new was 
elicited, we pass them over. The meeting 
wus regarded as a grand success, and a large 
amount of useful information was brought 
out. The closing address was by Mr, James 
Noxon of Ingersoll. 
The next Convention is to be held at In¬ 
gersoll. The Provincial Government appro¬ 
priates a subsidy of some $700 annually for 
the benefit of the Association, and will in¬ 
crease it next year to $1,000. This is entirely 
proper and commendatory, for no Associa¬ 
tion in Canada is doing so much l’or the pro¬ 
gress of agriculture in the Province as this 
organization of her dairymen. 
-- 
FARM DAIRY ARRANGEMENT FOR 
* BUTTER - MAKING. 
Mr. John C. Dillon, Farm Superintend¬ 
ent of the Massachusetts Agricultural Col¬ 
lege, in a report of a recent, meeting of the 
Franklin Harvest, Club, as given in the 
Plough man,describes the dairy arrangements 
of Mr. John M. Smith of Sunderland, Mass. 
The members of the flub met at Mr. Smith’s 
house, and first in order w as an inspection 
of their liost’s dairy, which, Mr. Dillon 
says, is a miracle of neatness, simplicity and 
efficiency. The milk .is strained into large 
pans, holding 25 gallons each and provided 
with an inner lining of tin and an outer one 
of galvanized iron, and between these a 
chamber for the reception of steam or cold 
water for heating or cooling the milk. After 
being cooled the milk is heated to a tempera¬ 
ture of 130° F., which destroys the “putre¬ 
faction germs,” greatly improves the quality 
of the butter, and sensibly diminishes the 
labor of making it. The scalding is effected 
by menus of ingenious application of steam, 
which is economically generated in a gal¬ 
vanized iron boiler, holding about five gal 
Ions, on the kitchen stove, and forced through 
iron pipes into the milk room, and, by a 
series of faucets, is distributed into the re¬ 
ceptacles between lhe inner and outer lining’ 
of the pans. Besides bringing the new milk 
to a scald, the steam is also used to warm l he 
skim milk for the calves and pigs. 
®he jJoullnj gaud. 
THE POULTRY-KEEPER. NO. 18. 
THE BRUGES, OR NDRTHEKN GAME r0WL. 
This includes nearly all the lighting varie¬ 
ties. Its gait, and physiognomy ai e like t he 
Fngiish Game fowls. In strength, shape, 
and weight it resembles the Malay. If is 
the largest and strongest European variety 
and it is ranked amongst the best. The 
body, very large, is strongly supported by 
strong anil sinewy legs. The plumage, being 
rather close, deceives as to its size. The 
head of the cock is strong ; the comb small 
and generally dubbed (because of the special 
destination of these cocks) ; it ought to be 
neither single nor double, falling on one side, 
and block while young. At adult ago the 
comb becomes red, but it retains many black 
spots, which are still more noticeable on flic, 
cheeks. The wattles and ears are very 
large. The expression of the cock is fierce. 
The neck is long, and its hackle rather short 
and close. The foot and ttie tows are of a 
dark grey, and are of remarkable strength 
and size. Thecoek weigh-generally 8.?;(lbs., 
tint sometimes anil even 11 lbs. 
I'liunuiic. —The preferable color, and which 
amongst amateurs characterises the best 
variety, is entirely of spangled silver in the 
cock as well as in the hen, hut the cock’s tail 
is dark, The spangled cock without any 
other colors is very rare. They generally 
have the hackle more or less golden, upper 
side of the wings red, and under the breast 
brown or blackish, and the tail black. 
77/i■ fn>.n does not differ from the male, and 
she has-the same general characteristics. 
Her comb is small and granulated. The car 
lobes and checks greyish black till she is 
adult, and her plumage, when spangled, is 
slightly wavy to the feathers of the fail. 
There ure cocks and hens' of all colors, 
passing from yellowish white to pure black, 
&e. The preferable variety is wholly black. 
Its plumage is of a deep black, uml produces 
a striking effect, with the checks and ear¬ 
lobes black. Moreover, they produce very 
fine specimens. Another variety of dark 
brown, almost black, i > that which furnishes 
the largest cocks and hens. There still re¬ 
mains another variety, the plumage of which 
is entirely cuckoo. The feathers have seven 
instead of four bars, as in all the ol tier cuckoo 
vat ieties. 
— — ■ ■ -♦ ♦ ♦ - 
ABOUT GEESE, 
In answer to an inquiry in Rural New- 
Yoricer, dated March !J, with regard to the 
management of geese, 1 write the following : 
The miller grinds grain between two large 
mill stones, t he go06c between a great many 
small ones. As the miller is obliged to obtain 
new mill stones in order to do bis work well, 
so the goose is obliged to obtain new ones in 
order to preserve health. 
The geese spoken of in the above mention¬ 
ed paper have not, undoubtedly, been per¬ 
mitted to have access to the ground, or some 
place where they could obtain sand and 
gravel— their mill stones. If not, give them 
a pau of sand wit h a few pieces of old mortar 
in it. Our geese may be seen to pick mortar 
from the walls of outbuildings. Geese are 
quite fond of the hendsof timothy hay. Now- 
that the laying season is approaching, or is 
here, all that is necessary is to give them a 
warm place to deposit their eggs, unless you 
can secure them before they become chilled. 
The eggs should lie set early enough so that 
they will hatch just after the. grass appears 
in the spring. The goslings will do better if 
they are hatched at this time than at any 
other. Eggs have been set under liens with 
good result.-,. The reason why the above 
mentioned geese seemed more lively after 
eating “carrot sprouts and raw potatoes” 
was, i think, because there was dirt on the 
potatoes. Oh Bee Ka, 
Burnt Hills, 8ar. Co., N. Y. 
