JULY 3 
MOOBE’S BUBAL WEW-YOB 
date Su'shudm. 
THE WISCONSIN DAIRY FAIR. 
Wisconsin is to have a Dairy fair at Mil¬ 
waukee from Sept. 6 to II, 1875. The fair is 
to be held under the auspices of the State 
Agricultural Society and it is expected that 
not only dairy products but all the most 
improved implements used in the manufac¬ 
ture of butter and cheese will be placed on 
exhibition and receive a just recognition by 
the State Agricultural Society. Cash prem¬ 
iums to the amount of and t.\vo gran 1 
silver medals will he awarded to the success¬ 
ful competitors, as follows : 
"For best 2 cheeses made on 16th of June, 
?25; second best, 820; third best, $15 ; and 
fourth, 810. The same premiums will be 
given for cheese made in July and August. 
Sweepstakes—Best 0 cheeses, to be made 
on the 16th of each of the mouths above 
named will be awarded a grand silver medal. 
The cheese to compete for premiums must 
be made on the lOt.h day of each of the 
months named, June, July, and August; and 
two cheeses of each month’s make must be 
entered. A statement must accompany 
each month’s make, staling the number of 
cows in factory or dairy, what breed and 
kind of feed »it the time of manufacture ; 
at what temperature the milk is when the 
rennet is applied ; at what temperature curd 
is scalded, and to what extent is the acid 
allowed to develop before salting ; how 
much salt is used for 1,000 pounds of milk, 
and what kind ; at what, temperature the 
curing room is kept the first 15 days after 
the cheese is made, what temperature after 
that time as nearly as possible, and the 
manner in which the curing room is con¬ 
structed. One etieese of each mouth’s make 
that is awarded the first premium shall be 
donated t ) the society—for the purpose of 
being tested and inspected by all cheese 
dealers and manufacturers, 
PREMIUMS OH BIITTF.1. 
For the best ‘JO pounds of butter made in 
May, 835 ; second best, 820 ; third, .815, and the 
same awards for butter made in June and 
July. 
Sweepstake—Best 60 pounds of butter, 20 
pounds to be made iu each of the months 
above named will be awarded a grand silver 
medal. 
Tna butter to compete for premiums must 
be made in the months of May, .June, and 
July, and a statement must accompany each 
mont h’s make, stating the number and breed 
of cows, the kind of feed at the time the 
but ter is made ; process of cooling the milk : 
temperature of room where kept; how 
long it is allowed to stand before the cream 
is taken off, and how long the cream is 
allowed to stand before churning ; at what 
temperature the cream is churned ; what 
condition the butter is in when the butter¬ 
milk is drawn off ; process of freeing butter¬ 
milk from the butter, and what length of 
time the butter is allowed to stand before 
re-working for packing, if at all ; process of 
packing, conditions and temperature of cellar 
or room in which the butter is kept from 
the time it is manufactured until placed on 
exhibition. Exhibitors can choose their 
own style of packages, but each package 
must contain at least twenty pounds to 
compete, for the premium. 
Information relative to Dairy fair will bo 
furnished by D. XV, Curtis, Secretary Dairy 
Association, Fort Atkinson, Wis., or by W. 
IV. Field, Secretary State Agricultural 
Society, Madison, Wis. 
IVe have referred from time to time, in 
these columns, to the great advantage to be 
derived from well-organized dairy fairs, 
and we are glad Wisconsin is to have one 
inaugurated under the auspices of the State 
Agricultural Society. 
Dairy fairs have been held for many years 
in Scotland and in other parts of Europe and 
the}' have been productive of much benefit 
in improving the make of dairy goods. 
Canada has also inaugurated these fairs and 
they have stimulated dairymen to excel in 
their manufacture. We have no doubt the 
dairy interest of Wisconsin will be benefited 
by this procedure, and we could wish that 
dairy fairs were more general through¬ 
out the dairy sections of our country. The 
plan adopted for regulating premiums ap¬ 
pears to be well chosen and the details are 
fully given in the hope that dairy fairs may 
b'' inaugurated elsewhere upon a similar 
plan. The requirement that one of the first 
premium cheeses shall be donated to the 
docioty for the purpose of being tested and 
inspected by cheese manufacturers and deal¬ 
er is a good feature, as the dairymen will 
thus have a chance to compare their own 
make with the premium cheese of the State 
and thus correct faults if any have been 
made. 
-- 
BRANDING CHEESE FOR WHAT IT IS. 
The skim cheese question is one that has 
agitated the dairy public for a long time. 
It began to arrest attention soon after the 
establishment of the creamery system which 
has developed largely the manufacture of 
skimmed goods. Cheese dealers very gener¬ 
ally oppose the production of skimmed 
cheese. They say the demand for it is lim¬ 
ited, that it is often difficult to move except 
at very low rates, and that a surplus of poor 
cheese in the market ul ways depresses prices, 
j thus being an injury to the sale of whole 
milk cheese. Again it. is contended that 
skim cheese is not wanted in England, but 
whenever there is a surplus, dealers are 
obliged to ship to unload stocks, and in con¬ 
sequence great discredit is likely to result 
to the good name of American cheese in 
foreign markets. The whole-milk cheese 
factories pretty generally denounce skim¬ 
ming except perhaps a compa ratively small 
proportion which have adopted to some 
extent half skimming, that, is to say the 
removal of the cream from the night’s milk. 
These in some instances have been quite 
successful, not only realizing better returns 
from a given quautit.y of milk but being 
able often to get their cheese upon the 
market on an equality with that from 
factories in which no skimming is allowed. 
I he number of whole-milk factories that 
are falling into the practice of half skimming 
is increasing from year to year, and it is 
from this fact, more especially perhaps, 
that fears arc entertained by some dealers 
that the reputation of American cheese is in 
peril. From a recent communication, in the 
American Grocer, it appears that the 
Western N. Y. Dairymens’ Association has 
sent a delegation to the Butter and Cheese 
Exchange of New York for the. purpose of 
having the Exchange regulate this matter 
and devise some means whereby the whole- 
milk factories may be known from those 
which tolerate skimming either iu part or 
in whole. 
The writer discusses the subject very per¬ 
tinently. lie says:—“Why is it, that the 
factories are being driven into skimming/ 
It is because by so doing they are able to 
pay a higher net return to patrons for 
milk than when the cream is all worked in¬ 
to the cheese. Now why is this / Is it be¬ 
cause the value of the butter added to tho 
value of the skiui cheese is greater than the 
cheese with the cream all worked in ) But 
how can you tell about that, so long as 
the cheeses are sold for full cream cheese and 
not for wlmt they are. Now the question 
that the dairymen want unswered is just 
this: Arc tho creamery goods really of 
more value than factory when each go to 
market unaccompanied by a falsehood 1 If 
so we will skim them all. At this suggestion 
the commercial class raise a fearful cry. 
“ You musjt not, do that, you would ruin the 
reputation of American cheese.” Well, is 
the reputation of American cheese kept up 
by that small class who do not skim. If so, 
let them have the benefit of their work, not 
only by selling their goods for wlmt they 
are, but by refusing to allow the skim cheese 
man to dodge his goods into your market 
for full cream cheeses, and thereby receive 
the same pay for goods that have cost less 
money. But you may say that, “ if the buyer 
don’t know the difference between the two, 
what’s the harm s” Many “buyers” do 
not know the difference between a counter¬ 
feit note and a genuine one, so why not let 
the handy fellow flood the country : But 
there are many dealers and consumers of 
cheese who can distinguish them. Now, 
has that distinguishing difference a commer¬ 
cial value sufficient to repay the value of 
the cream ; if not why not skim them all 
and own up ? Why insist that the full 
cream cheese shall be produced at a loss to 
the maker just to “ keep up the reputation 
of American cheese,” and then allow the 
skim milk cheese men to come iu and reap 
the benefit of that reputation. 
The plan suggested to right this matter 
and put it on an equitable basis is to have 
the cheese handled and branded and reg¬ 
istered at the American Exchange os exactly 
what they are. The committee it is under¬ 
stood will ask the Exchange to open books 
where all cheese factories may register 
themselves as full cream, or skimmed, uud 
will call upon all factory owners to so 
register themselves. All brands not so 
registered will be called suspicions, and if 
unscrupulous factorymen register skin; 
cheese with a brand as “ full cream,” then 
u secret detective in the employ of the 
Exchange will watch the market for such 
tricks and the proper exposures are to be 
made. But this is not all. It. is proposed 
to ask for a national law covering t he whole 
ground “ requiring everybody to b rtf ml their 
goods exact ly what they arc, who puts them 
up, where he live?, <fcc.” 
Well it is evident that the issue between 
the skim cheese factories and the whole- 
milk factories is likely to take a more defiuite 
form than more discussion. Can there be 
any objection to calling things by their 
right names { We should be glad to bear 
from Dairymen on the subject. 
©he foully $gat[il 
THE POULTRY-KEEPER. NO. 24. 
CUCKOO COCHIN-CHINA. 
No variety is more curious really than this. 
It is marked uniformly like the Gueldres, 
and it is doubtless the issue of the. Butt Coeliin- 
China, or the Black or White, but more 
often of the Black. 
The cocks are generally of two distinct 
plumages, one with grey Cuckoo feathers, 
and with hackle, shoulders and lance- 
shaped feathers of a good straw color, with 
spots the whole length of tho feather. The 
other is entirely gruy Cuckoo. If these last 
are not the richest they are certainly t he 
purest. Referring to the Bredas, Gueldres, 
or Breda Cuckoo, the feathers will bo found 
to resemble those which form the ground of 
the Gueldre plumage, and identically the 
same ns those which form the plumage of the 
Cuckoo Cochin cock and hen. 
The marking of the feather is the same 
over the out.re. hen, neat and scale formed. 
It is the same with the cocks, except that 
the feathers of the hackle, the shoulders and 
the lance-shaped feathers arc entirely speck¬ 
led, and that, in the large and small sickles, 
the marks are in number and size in propor¬ 
tion to the length of tho feathers. 
GENERAL CONSIDERATIONS OF COCHIN-CHINAS. 
The first birds T saw in France were those 
brought in by Admiral Cecil, and came really 
from Cochin-China, and do not at till resem¬ 
ble those wo now know, which have more 
weight, arc slightly different in form, and 
which came from Shanghai, the place prob¬ 
ably where they originally were obtained. 
They have been crossed afterwards with bad 
analogous varieties. Nothing is more er¬ 
roneous than the opinion as to their delicacy 
of temperament, or the difficulty of making 
them reproduce, or the impossibility of their 
getting acclimatised. With regard to the 
care the early chickens require brought up 
in cold or rainy weather, it is no more than 
is required by the chickens of all other va¬ 
rieties, except that the Cochins require more 
at tho time of moulting down ; and to cramp, 
to which several other varieties are subject, 
and which is generally caused by the damp 
and cold in a yard badly kept-up, or by a 
run miry in wiuter. With the exception oi! 
these two cases, for which a remedy can bo 
obtained, there does not exist an indigenous 
race of which the birds are so adapted for 
the homestead, or which resist ’better the 
different causes that interfere witii their 
growth. If it lias been wished to raise a 
great number of chickens in a confined spacro, 
which is soon infected, the breeders have not 
failed to attribute the failures to original 
delicacy what should Vie attributed to the 
ignoraneo of the raiser. T firmly maintain 
that all good breeders will agree that after 
the Brahma, which i3 nothing really but a 
variety of the Shanghai, this i3 the most 
hardy, and that by crossing it imparts to 
our delicate species a great part of its hardi¬ 
ness. 
Tho Cochin cock is not as fierce aud as 
great a lighter as many others, yet it is not 
the less a brave combatant, especially if one 
of those newly imported. The hen even, 
which looks so gentle, fights with fury all 
new comers. Tho variety is very sedentary, 
does not. plunder nor devastate gardens, and 
a very low barrier protects these sufficiently. 
A cook is good for reproduction when he 
has not any known maladies till four, or live, 
and six years old, and the hen is very pro¬ 
ductive till three or four years old. When 
the cock has reached the weight of lbs. 
the first year, the liens that of G} , lbs. the 
first year and are of a perfect form, they 
have the merit making them preferable to 
other varieties, and that is the rapid increase 
in weight joined always to an excellent form, 
but to judge of the real value of weight it 
must be what they acquire the first year, 
ABOUT TURKEYS. 
Geo. W. Hutchinson of Chautauqua Co., 
N. Y., asks what is the matter with his tur¬ 
keys, which stand around with drooping 
head and wings, are puny and refuse to eat. 
Their food has been scalded corn meal, wet 
bread and curdled milk. Herein is prob¬ 
ably the cause of the trouble. Very young 
turkeys should be fed sparingly at first, and 
need no food until they arc 24 hours old. 
Then give them curdled milk, and hard 
boiled eggs ; a very little of the last will 
answer. By all means avoid feeding salt. 
Probably the salt in the soaked bread was 
injurious, and such hearty food as scalded 
corn meal was certainly so, if given before 
the turkeys were three weeks old. A Brahma 
hen is an excellent mother for young tur¬ 
keys. Feed very lightly at all times as 
directed uud allow the turkeys as they grow 
older to get most of their own living, and 
our friend will probably have no difficulty. 
•-♦ ♦ » 
POULTRY NOTES. 
JW(t on Fon'te .—Nearly all the mortality 
among young chickens is caused by lice. 
The long period of incubation required is 
aggravated by using nests for sitting which 
have been constantly employed during the 
early season by laying hens. If these nests 
are underground or in dose, filthy houses, 
lice are almost inevitable. Sulphur or car¬ 
bolic powder are the best preventives. Be¬ 
fore sitting a hen clean the nest carefully, 
sprinkle it. with sulphur, aud dust some 
occasionally over the hen when sitting. A 
correspondent of the Pacific Rural Press 
reoonnncnds an ointment made as follows 
for young chicks Mercurial ointment and 
lard, each one ounce ; one and a half ounces 
each of flourof sulphur and crude petroleum. 
This is to be mixed and applied very spar¬ 
ingly along tho buck of tile neck and head 
and a little under the throat, us it is hero 
that lice are first found, probably from the 
chick nestling its head among the feathers 
of its mother. One light application will be 
sufficient for five or six weeks. At the end 
of that time anoint again. Caro should be 
taken to use this ointment very sparingly, as 
a large quantity might result fatally to ten¬ 
der birds. 
MORE STURGEON IN THE HUDSON. 
That veteran fish culturist, Seth Green, 
has hatched 40,000 young sturgeon and de¬ 
posited them in the Hudson river. Mr. 
Green does this, not only because sturgeon 
are a profitable fish but as a protection for 
bis shad propagating works. The Hudson 
fishermen will not leave their nets open one 
day in the week to allow shad to pass up the 
river, aud hence the natural increase of that 
fish bids fair to be stopped, leaving the river 
us destitute of shad as it was for year3 before 
Seth Green began bis experiments. Tho 
sturgeon will settle this dllfiulty as soon as 
they uro large enough by breaking through 
the nets and making an opening for shad and 
other fish to puss through. This will be 
terribly annoying to the fishermen ; but they 
have only their own obstinacy to blame. 
Mr, Green says he will carry his point if he 
has to put three million sturgeon in the 
Hudson, which number will pretty nearly 
put an cud to seine fishing. The flesh of 
sturgeon is coa rse, bur nutritious and cheap, 
and along the Hudson years ago, it used to 
be called “ Albany beef,” and was an im¬ 
portant article of food iu many families. 
-*-♦-*- 
THE FISHERIES IN 1875. 
Some of our exchanges note this as an ex¬ 
cellent fish year. The catch of shad in the 
Hudson, Connecticut, and other rivers, has 
been unusually large, and good fishing is re¬ 
ported in many localities where few fish have 
been caught heretofore. Much, if not most 
of this prolificacy in fish is due to the labors 
of Fish Commissioners in this aud other 
States, and tho abundance this year noted 
as’exceptional, may hereafter be expected 
with increase from year to year, every 
season until the productive capacity of 
American waters is reached. When this 
limit will be reached, we know even less 
than we do of the productive capacity of the 
soil. Seth Green said years ago that an 
acre of water could be made to produce more 
food for man than the average production of 
auacre of land, ami experience indicates that 
he was not far wrong. 
