M©OBE’S BUBAL NEW-YORKER. 
235 
NEAT CHEES3 FACTORIES WITH 
Public halls. 
Geo. E. Brackett of Belfast, Maine, makes 
a good suggestion in the Boston Cultivator, 
in regard to building cheese factories. Ho 
says, truly, that a “ Fine building well built, 
furnished with blinds, is an ornament to the 
town where located. And,” he adds,‘‘in 
all cases possible, one story should be finished 
for a hall and used during the winter and 
spring for agricultural meetings and be made 
the headquarters of the local Farmers’ Club, 
Grange or Society.” 
IV e have heretofore urged iu these columns 
the building of factories so as to present an 
attractive appearance, A nice factory with 
neat surroundings will lie much more likely 
to have milk delivered in proper order than 
a half-built, slovenly establishment. If all 
the surroundings of a factory be unattrac¬ 
tive and such that the patrons take no pride 
in showing to friends aud visitors ; if the 
building is so poorly constructed that it can¬ 
not easily be kept clean, " gilt-edged” cheese 
will not be likely* to be manufactured even 
though a skillful maker manages; because, 
under such a condition of things, dairymen 
will be careless and cannot well be made to 
see the importance of neatness and cleanli¬ 
ness iu handling milk at the farm. The fac¬ 
tory* and its manager are educators in dairy 
practice, hence the good influence of a neat 
and attractive building. But if one room 
could be litted up and set apart as a hall for 
holding agricultural meetings, the. factory 
would become more and more the central 
institution of a neighborhood. And the 
amount of instruction and pleasure growing 
out of such meetings, to say nothing of their 
influence on the young, can scarcely he over¬ 
estimated. The suggestion of Mr. Brackett 
is a good one and is worthy the attention of 
factoryraen aud dairymen everywhere. 
- ♦♦♦ - 
HOGS’ RENNETS. 
Tee stomach of the pig, we see, is being 
recommended as the strongest and best for 
cheese making, experience having proved, 
it is said, that hogs’ rennets are superior to 
calves' rennets iu the cheese making art. 
Now, it has long been known tuat the stom¬ 
achs of different animals, and even their in¬ 
testines, when steeped in water and used in 
the ordinary way like calves' rennet, will 
coagulate milk. But we very much doubt 
whether any experience has demonstrated 
that better clieesc can lie made bv using 
hogs’ rennet than calves’ rennet—at least no 
such fact has been proved, that we are aware 
of, in the markets of the world. The hog is 
an omnivorous animal, feeding upon all sorts 
of filthy garbage, and the idea of using a 
steeped infusion of this receptacle of filth 
and nastiness in milk for cheese making is 
not a pleasing thought. A gam, the hog is li¬ 
able to many diseases, and from his general 
care and treatment is perhaps more the 
subject of disease than any animal whose 
meat is employed for human food. These 
latter considerations alone would be suf¬ 
ficient to exclude hogs’ rennets from dairy 
practice. 
We should be sorry to see the introduction 
of hogs’ rennets upon the market. Great losses 
have been sustained in cheese making by 
the use of calves’ rennets taken from dis¬ 
eased calves, and also on account of tainted 
3 enuets, the result of neglect of or improper 
care in curing ; and if we am to have an in¬ 
troduction of hogs' rennets uuder the im¬ 
pression they* are stronger and better than 
calves’ rennets, serious losses will be entailed 
upon the daily interest. The advice, there¬ 
fore, iu regard to the use of pigs’ rennets we 
regard as injudicious. 
-♦-*-*- — 
THE DAIRY IN MAINE. 
Associated dairying is making rapid pro¬ 
gress in Maine. A few years ago there was 
not a cheese factory in the State and but 
few farm dairies. The cheese needed for 
home consumption was imported from other 
States. Last year there were 4U cheese fac¬ 
tories in successful operation, and during 
the present year (1875) the number will be 
increased to 60 and upward. The average 
price received for cheese last year in Maine 
was about 15c. per pound, while in New 
York the average price has been less than 
lie. per pound. The Farmers in Maine are 
beginning to appreciate the advantages of 
dairying, and as the State is admirably 
adapted to this branch of industry, we may 
expect to see a large increase in dairy hus¬ 
bandry during the next few years. 
The Messrs. Finn of Herkimer County, 
who have been managing factories in Maine 
during the past season, inform us that near¬ 
ly all the cheese made at the factories com¬ 
ing under their observation is used in home 
consumption. The prevailing taste is for a 
mild, soft cheese, and that, u good shipping 
cheese, such as would bring the highest 
price in London or Liverpool, is considered 
rather poor stuff in the home markets of 
Maine. We presume the time is not fur dis- 
taut when Maine will furnish New England 
with a large proportion of the cheese re¬ 
quired. Her nearness to Boston and other 
leading cities and towns in the Eastern 
States gives an important advantage in 
freights over many other localities that now 
supply these markets. 
--- 
CUEING BUTTER. 
S. E. Lewis of Oxford, N. Y., recently 
gave an address before the Massachusetts 
Cheese Makers’ Association, which is report¬ 
ed in the Boston Cultivator, and the editor 
says it was “the best and most practical 
talk on butter making and skim milk and 
buttermilk cheese making that we have ever 
heard.’’ Mr. Lewis, at the close of his re¬ 
marks referred to the curing of butter, and 
said butter, like hay*, must have time to cure 
before making. If butter comes white in 
summer, when too warm, you cannot wash 
out the buttermilk at once, and after wash¬ 
ing it will still bo white. The proper way 
under t hese circumstances is to sail, it at the 
rate of I to I' ounces of salt to the pound 
of butter, and half work it, Then, after 534 
hours, move it over on the worker, then set 
it aside for another space of 24 hours, jjr un¬ 
til the third morning after curing, and you 
wiil have fine butter and of good color. He 
thinks to expose butter to light in order to 
get color, is an error, and that handling and 
curing butter is a, difficult art. He said very 
truly that the greatest difficulty in the re¬ 
form of butter making is that every body 
makes good butter. No farmer ever carries 
poor butter to market, because no farmer’s 
wife ever did admit tlmt she made “poor 
butter;” yet notwithstanding these denials 
there is an immense amount of poor butter 
that finds its way into the market. 
-♦♦♦-- 
KEEPING MILK SOUND DURING THUN¬ 
DER STORMS. 
Experiments in Sweden have shown that 
the well known effect of thunder storms in 
souring milk may, iu a great degree, be 
avoided or counteracted by artificial heat iu 
the dairy, The plan is to start a fire in the 
room where milk is kept, whenever a thun¬ 
der storm is seen approaching. This is done 
oven in hot weather, the purpose being to 
drive out the excess of moisture. The ex¬ 
planation given is that during the approach 
of such storms the atmosphere becomes load¬ 
ed with moisture and the damp, moist, heavy 
air resting upon the milk produces acidity 
and spoils it. Dry air, then, Is important in 
the dairy and whenever there are atmos¬ 
pheric changes which bring excessive moist¬ 
ure in the air of the dairy, a fire should be at 
once started to counteract the bad influence 
it would have upon the milk. 
If this explanation he correct, and if arti¬ 
ficial heat lias the effect of preventing milk 
from being affected by thunder storms, the 
knowledge is important to butter dairymen. 
In the best dairies the heating is effected by 
means of steam pipes, which give a more 
uniform temperature to all parts of the room 
than could be had by the heat from a stove. 
---- 
NOTES AND QUERIES. 
Scalding Milk. —The New England Home¬ 
stead says:—“JohnJ, Ellsworth, the well- 
known dairyman of Barre, writes to the Sec¬ 
retary of the Franklin Harvest Club “ We 
have tried scalding milk at different temper¬ 
atures, but have settled upon 130 4 Fahr. as 
being the best temperature ; 150° Fahr. 
would make the cream and butter taste 
“scaltless than 130° Fahr. does not destroy 
the germ of putrefaction. The scalding 
should be done immediately after drawing 
the milk from the cow,” b 
Jersey and Native Cow ’« Milk.—Mr. L. 
Richmond lias found bv experiment that 
two quarts of a J ersoy cow's milk made five 
ounces Of butter, while two quarts of milk 
from a native cow made but four ounces. 
Keeping each Co tea Milk Separate.—Mr ' 
J. J. Dwight recently said that he believed 
more butter could be made by keeping each 
cow’s milk by itself. Would’not set milk in 
a very light room, but prefers twilight. 
Setting Milk in Deep Cans,— O. J. Davkx- 
foiit has set milk in deep cans in a cistern of 
water in the summer, and likes the way 
well, as it gives more cream and keeps the 
milk sweet longer than in pans. 
©lie Hatton. 
SOME OF THE CAUSES OF GARGET. 
Mr. L. B. Arnold has thus exhausted this 
subject in the Live Stock Journal, and as it 
is timely, we publish it now. He says : 
Garget is a disease that appears most fre¬ 
quently at the extreme of the milking sea¬ 
son. It appears uflener in spring Hum fall. 
Gargetisa hardening of the substance of 
the udder, arising from inflammation conse¬ 
quent upon obstruction in its tubes or tis¬ 
sues ; inflammation may precede and be the 
cause of the obstruction and the hardening, 
or they come from external injury. The 
udder is divided into four distinct parts, con¬ 
nected only by membranous Ulaments, so 
that an affection of one part does not neues- 
! sariiy involve the vest. 
Inflammation is a frequent cause of gar¬ 
get iu heifers. Previous to birth, and pre¬ 
paratory to the active secretion of milk, 
there is, as every dairyman knows, a deter¬ 
mination of blood to the udder, swelling its 
blood vessels anrl tissues, and rapidly enlarg¬ 
ing the whole mass, in this engorgement of 
blood, if there is anything in t he way of free 
circulation, stoppages are easily made. To 
guard against any unnatural interruption 
in the circulation at such a time, it is impor¬ 
tant that the blood should be thin and in 
its natural condition, and that the udder 
should be free from external pressure 
or violence. In heifers this enlargement 
is not os easily effected as in older cows, and 
obstructions are more likely to happen at 
the first birth than afterward. 
To keep down t he tendency to inflamma¬ 
tion and hardening of the udder, heating 
food like corn-meal should be avoided, or 
fed sparingly, if at all to heifers. Nor is it 
advisable food for old cows at this time. A 
little oil-meal, rye bran or rye meal, may 
with advantage form part of the. food before 
coming in. They act upon the glandular 
system, and by their relaxing tendency help 
to make the circulation free and easy. The 
refuse of the flouring mill and green food of 
any kind are excellent for all milk stock at 
this period. 
In cows that have been milked, garget fre¬ 
quently arises from leaving curdled milk in 
the bags when drying them off in the fall or 
winter. Milk left In the udder too long, 
when cows are dried off, becomes feverish, 
curdles, and fills up the milk tube®. The 
udder, or so much as is thus treated, swells 
up at once, becomes inflamed, and some¬ 
times the inflammation does not subside be¬ 
fore the flow starts again in the spring. This 
often results in a case of incurable garget, 
and a loss of one-quarter or more of the bag. 
If the inflammation subsides, leaving slugs 
of clotted milk, they will be in the way 
when the new milk comes again, and oliok 
ing up the tubes, will give rise to a new in¬ 
flammation and more curdling, and a case 
of garget, less severe perhaps than that in¬ 
stanced above, will take place, but not with¬ 
out danger of spoiling the part involved. 
Great care, when drying off cows, is neces¬ 
sary to prevent inflammation of the bag, and 
consequent thickening of the milk. The time 
from one milking to another should not be 
so long as to give rise to any extra warmth 
or swelling of the bag. If either of these 
symptoms appear, daily milking should 
follow till they entirely subside. I have ob¬ 
served more cases of garget and loss of teuts 
from carelessness and neglect in drying off 
cow3 than from all other causes combined. 
If the milk should chance to become thick, 
it must be worked out. If it will not come 
away readily by milking in the usual way, 
the bag should be rubbed down and manip¬ 
ulated till it is all worked out. 
Bruising the bags when cows are giving 
milk is another cause of garget. Inflamma¬ 
tory action, whether local or general, causes 
milk to curdle. Where a cow’s bag is heat 
ed so that the bruised part becomes inflamed, 
the milk wliic-U lies iu contact with the in¬ 
flamed part soon coagulates and stops the 
passage, which is more easily done by rea¬ 
son of the swelling of the inflamed part. 
Garget often occurs in seasons of drouth. 
When water becomes scarce, so that the herd 
cannot get a full supply, the cow's, especially 
those giving large messes, soon become 
feverish and the udder feels the feverishness 
even more than the rest of the animal. From 
the deficiency of the water, the blood be¬ 
comes less fluid than usual, augmenting the 
difficulty. In the elaboration of milk tha 
substance of the milk glands is decomposed, 
and under a state of inflammation the work 
is imperfectly done, the minute vessels at the | 
extremity of the milk tubes become clogged, 
the elaboration of the milk is checked, the 
inflammatory action is again aggravated, 
and the bag, by the engorgement of fluid is 
hardened into a case of severe garget. Cases 
of this kind are most likely to occur with 
large milkers and ihose with fleshy udders. 
Under all cireumfiance, cows with largo, 
fleshy udders are f lies most liable to attacks 
of ga rget. 
A Cull supply of water is of Course the pre¬ 
ventive of cases like the above, and is about 
as good an agent to remedy them when they 
occur as anything that can be prescribed. 
There are various other causes tlmt con¬ 
tribute to the hardening of the udder, such 
as irregularity of milking, worrying the 
cows, especially when their bags are full, 
feeding with nu excess of heating food, &c., 
which need not be noticed here particularly. 
The farmer who fully appreciates how 
much bettor prevention is than cure, will 
seldom liuve occasion to use a remedy, But 
cases will sometimes occur, and when they 
do, sure relief may be afforded by proper 
treatment. 
In cases which are not very severe, wash¬ 
ing the bag two or three times a day with 
water will be sufficient. Many recommend 
cold water, but warm is much better. Cold 
water will produce, by reaction, a rush of 
blood to the parts chilled, and counteract, 
in part, its efficiency. Warm water will at 
any time reduce inflammation, by an ex¬ 
ternal application, more rapidly than cold, 
if the bag is milked out clean, this treat¬ 
ment will generally be sufficient. 
In severer cases, internal remedies may ac¬ 
company the bathing. Poke root, grated 
and given iu a mess of feed, is the common 
prescription, aud, though I can see no reason 
for it producing any specific effect, it does 
often act like a charm ; and what seems 
equally strange, cows troubled with garget 
often show an appetite for it, though they 
would reject it at other times. Dose, bulk 
of half a hen’s egg. Half an ounce of salt¬ 
peter morning and evening, dissolved in the 
water she drinks, will often render essential 
aid. When the case is so severe as to need 
internal remedies, the bag, besides being 
washed morning and evening with warm 
water may be bathed in the middle of the 
day with liquor of ammonia diluted with 
some light oil like oil of turpentine, and well 
rubbed in. This will help to dissolve and 
scatter the obstructing matter. In such [a 
case the patient should be kept in a comfort¬ 
able stable and lightly fed with laxative 
food. 
This is the best course of treatment known 
to the writer. Perhaps some one else may 
give batter directions. It, is essential to treat 
garget on its first appearance. If allowed 
to run, it is liable to terminate iu ulceration, 
which, when once fully established, I have 
never been able to heal. 
-- 
NOTES FOR HERDSMEN. 
Lice on Cattle and Ticks on Sheep. — 
Under this heading C. R. asks, in Rural 
March 13th, for a remedy Cor these pests, 
also for lice on cattle. I will give the result 
of my experience diming the last fifteen 
years. For cattle obtain a half bushel of 
sand from the creek, in the fall, and keep in 
the barn dry for use in cold weather. With 
this occasionally sprinkle your cattle thor¬ 
oughly during the winter. Two or three 
times is usually sufficient. This is a remedy 
that never fails. It, is a rational remedy, as 
cattle frequently dust themselves in summer 
but are unable to do so when the ground is 
frozen, and hence this sanding is a substi¬ 
tute. For keeping ticks from sheep use salt 
instead of sand, and sift upon the top of the 
head and along the neck and back. It must 
be born in mind that sheep well kept are sel¬ 
dom troubled with ticks. B. C. Mann. 
Holstein Cattle.—I would be greatly ob¬ 
liged if you or some one would give their 
experience with Holstein cattle. How will 
they keep on hay and grass, without grain 
or roots ? Would it pay at $10 per calf to use 
a bull on a good grade cow having some Ayr¬ 
shire and Durham blood t —P. E. A. So far 
as we know, the Holstein are as easily kept 
as Short-Horns. We cannot say whether it 
will pay you or not to pay $10 per calf for 
the use of the bull, and we doubt if anybody 
iu the world can ; it may and it may not. 
You have always got to take a risk iu such 
an experiment, just as does the man who 
buys a costly thoroughbred bull of any breed. 
The pay depends upon the management and 
other circumstances. No one can determine 
the purity of an animal by the color. 
There is nothing comfortable or pleasant 
in hearing a half dozen calves bawling from 
hunger at this season. 
