manufactured equally well, but which from 
the Ion" distance they go to reach the 
market have lost aroma, or are not so highly 
tasted. This is the advantage which the 
East has over the \Yest in Eastern markets ; 
and it cannot well be obviated under the 
present imperfect methods of packing com¬ 
mon at the West. We admit that it is not 
pleasant for our friends at the West to see 
Western “firsts” quoted at lower rates 
than Easterns of the same class, but this 
should stimulate Western dairymen to seek 
out the true cause of the difference, to rectify 
evils of packing or transportation and thus 
overcome the difficulty. Perhaps the new 
plan of packing in metallic packages and 
transporting In refrigerator cars during 
warm weather would go far to regulate 
prices more upon an equality. We have 
always insisted that all goods be sold upon 
their merits and that all commercial trans¬ 
actions be “straight forward and above 
board.” If it can be shown that the classifi¬ 
cation of butter into “ Eastern and West¬ 
ern” is intended as a fraud, or that it is 
used by the Exchange to deceive buyers into 
a depreciation of Western goods below their 
true merits, then by all means let the classi¬ 
fication bo dropped. But. we have believed 
otherwise. Tiie general classification of 
butter into Eastern and Western appears 
perfectly natural, and is certainly a con¬ 
venient one to designate the origin of the 
goods in the market reports. But Mr. Mor¬ 
row says: 
We agree with Mr. Willard in a liking 
for calling things by their right names, and 
just such classifications prevent this being 
done. Grading Western cheese as far in¬ 
ferior to New York cheese has caused hun¬ 
dreds of thousands of boxes of cheese made 
in Illinois and Wisconsin to be branded and 
ROld as New York cheese. It is folly to 
claim that all Western butter that goes to 
the East is far iuferior to all made m the 
East. Much Western butter is sold in New 
York at higher prices than the quotations 
for it ; hence it is sold ns Eastern butter, or 
under some other than its proper classifica¬ 
tion—if the grading prescribed by the Ex¬ 
change be right. 
We do not doubt but that Western cheese 
lias been sold East as Now York chees 3 and 
we have been told that even in Chicago the 
same practico prevails, but we do not be¬ 
lieve the “New York Butter ami Cheese 
Exchange” would countenance such trans¬ 
actions, nor do we believe that dropping 
the grading of “ Western ” will obviate the 
practice. On the other hand we should pre¬ 
fer to see Western butter so improved that 
the goods would be sought after us Western, 
and with a due degree of perseverance in 
efforts to improve, this can be done. Already 
Ohio has made a name iu Boston and Phila¬ 
delphia for fine cheese and the cheese is 
sought for under this name, fairly competing 
with New York and wo submit to friend 
Morrow whether this example does not 
show that Western goods are more likely to 
improve under their own distinctive name 
than they would if that name was abandoned 
iu the markets. 
The same condition of tilings us that com¬ 
plained of existed formerly in England in 
respect to American cheese, but American 
dairymen were determined “ to turn the 
tables.” They did not ask the English to 
drop the word American but they went to 
work in earnest and put such a quality of 
goods upon that market that they overcame, 
prejudice and they uro now eagerly sought 
after on account of their superior merit. 
We admit that Mr. Morrow makes some 
strong points in favor of a change of classifi¬ 
cation, still while we cannot see the propriety 
of abandoning the general terms—“ Eastern 
and Western”—we think it duo to the West 
that the Exchange explain fully the reasons 
for their classification so that there be no 
chance of its misconstruction or unfriendly 
feeling on the part of Western dairymen. 
while the abundance of springs and streams 
of never-failing water, together with the 
natural drainage of the farms, render them 
particularly well adapted to the production 
of good milk. The milk delivered at the 
Mi Jdleville Factory comes mostly from the 
hill-farms and its sound condition has much 
to do in the character of cheese manufac¬ 
tured. 
On the 26th of May we visited the factory 
and found the daily receipt of milk to be 
16,000 pounds. This is made up into 20 cheeses 
which are pressed in 14-inch hoops, each 
cheese weighing about 57 pounds. Mr. Cole, 
the manufacturer, said he was now working 
down his curd and making a cheese that 
would stand hot weather and one that could 
be held if thought desirable. The spring 
cheese had been made for early marketing 
with light scalding, light development of 
acid and light salting. On account of the 
dullness of the market and the low prices, it 
was found necessary to change the process 
and make a firmer cheese and one that had 
good keeping q ualities in order that there 
would be no risk in holding if Juno prices 
did not suit. He is now setting the milk at 
a temperature of 82° Faht*. and scalding at 
98” and allowing the acid to fully develop. 
The quantity of salt was also increased to 
nearly three pounds for each 100 pounds of 
curd. There was quite a large number of 
cheese ou hand and they were apparently in 
good order, though most of them had been 
made to go early Upon the market. 
The unusual dullness of the murket during 
the latter part of May has hud the effect of 
changing the make of cheese at the Herki¬ 
mer County factories in respect to texture 
and keeping qualities. The June cheese, 
therefore, is likely to be made so that if 
prices go very low and there is necessity for 
holding it may bo retained at the factory 
with less risk of losing flavor and deteriorat¬ 
ing than during other seasons when the 
spring trade has been more brisk. 
olds that will excel her as a butter produce 
cow, T make this statement knowing where¬ 
of I affirm, as the heifer has been mine since 
her birth.” 
The above suggests an interesting query 
—whether this precocious breeding has not 
improved the natural capacity of this cow 
for milk and butter. Certainly u heifer 
which dropped her first calf when less than 
fourteen months old never had much chance 
to acquire a tendency to fat. Her milk 
glands must have beguu to enlarge almost 
before she ceased to bo a calf, and an unin¬ 
terrupted period of milking for more than a 
year must have given them as much size as 
the animal was capable of acquiring. Such 
rapid breeding must injure the size of the 
cow, and unless Accompanied with extra 
good feeding may have seriously damaged 
her for life. It Is probably well to let a 
heifer intended for the dairy have her first 
cult as early as possible, then feed liberally 
with nutritious and especially with succulent 
food, to increase the flow of milk. But do 
not breed again in a hurry. Feed the heifer 
so as to continue tho flow of milk as loug as 
possible, and if she shows a tendency to fat¬ 
ten give her more succulent and milk-pro¬ 
ducing food. In this way the health of tho 
cow will be maintained and she will attain 
larger size without affecting her capacity as 
a milker. Too rapid breeding must be in¬ 
jurious to tho constitution of a very young 
cow, which needs much of its nutriment to 
enlarge and harden its own frame rather 
than to form a new one. 
The people of the Channel Islands have 
long been accustomed to breeding heifers 
early, and we presume they also breed them 
rapidly. Do not these facts suggest an ex¬ 
planation alike of the precocity of the Jersey 
breed of cattle, their small size and superi¬ 
ority for milk and butter ? The characteris¬ 
tics of individual animals become impressed 
ere long on the breed. 
SHOULD THE CLASSIFICATION OF BUT 
TEE BE CHANGED1 
Eastern 20«22e, Western 13«15o ; Seconds, 
Eastern, 16al8c, Western 12ol3o; Thirds, 
Eastern, 12aI4c, Western iOollc, 
A single illustration will show what is 
complained of. Firsts, Seconds and Thirds, 
let it bo borne in mind, have the same defini¬ 
tion for Eastern and Western. “Thirds” 
arc defined as “ all sorts between quality too 
poor to be classed as Seconds and the grade 
above grease butter.” Firsts are defined as 
a good quulity of butter, sweet ou top and 
sides, in good condition, etc. Referring to 
the above quotations, we find that, West¬ 
ern Firsts sell at one cent above Eastern 
Thirds ; that is a good quality of butter, 
sweet, in good condition, etc., seifs at one 
cent higher than the grade above grease 
butter. Again “Thirds” are the same in 
Eastern and Western by definition and in 
each too poor to be classed as Seconds, but 
the quotations show that Eastern Thirds 
sell for more than Western Seconds. Again 
he says : 
We ask, not t hat Western butter shall be 
called equal with Eastern, but that the 
ebsurdity of classing butter in the same 
class with exactly the same definition and 
then selling one lot for one-third more than 
another shall be done away with. If it be 
designed to show that Western butter is 
necessarily Inferior to Eastern, let a dillercnl 
set of definitions be made. There would be 
consistency in saying, “This Is the best 
butter the West ean make, hence we call it 
Western Firsts. They call it good butter in 
good condition; compared with Eastern 
butter it ranks a grade above grease and we 
sell it accordingly.” Put in that light, it 
looks slightly offensive ; but is not this in 
fact wlmt the quotations really signify l 
We fail to see how any injustice is done by 
the Butter and Cheese Exchange in using 
the general classification, Eastern and West¬ 
ern. On the other hand, does not the ex¬ 
change put Western goods on a perfect 
equality with Eastern i According to our 
view, it is not the province of the Exchange 
to regulate prices—that is a matter belonging 
more especially to the purchaser, and we do 
not see how the Butter and Cheese Exchange 
can compel his choice of goods or say that 
prices shall rule the same on all the butter of 
a certain grade. If it can be shown that the 
Exchange is guilty of any partiality in its 
classification or seeks to underrate Western 
goods, we should say that the fault ought to 
he rectified; but this does not appear. In 
making up a classification, only certain 
general features can be observed, because if 
it is attempted to go into all the minute 
shades of difference between two samples of 
butter, the classification becomes so extended 
as to be confusing and therefore would be of 
little value practically. But these shades or 
difference are readily determined by the 
purchaser who makes the proper discrimina¬ 
tion iu prices. Thus, for instance, “ Firsts 
are defined as a good quality of butter, 
sweet on top and sides, in good condition, 
etc.” Now we suppose there is much West¬ 
ern butter arriving in New York tliat is 
properly classed under this head and yet on 
account of the long distance which it has 
been transported, or from inferior packages 
or perhaps from some shade of color or salt¬ 
ing would not sell equally with a sample of 
perfectly fresh Eastern butter, which, not so 
well made, is put iu the second class. Butter 
fresh from the hands of the maker must 
STOCK RAISING IN TEXAS 
UTILITY vs. FASHION IN BREEDING 
condition the year round. The price of stock 
cattle is from $5.50 to $7 a head, taking the 
whole herd, or “ tho brand,” as it is techni¬ 
cally called. Fat beeves command from $20 
to $30 per head. The increase is estimated 
at 33'^ per cent, per annum. Reef of the 
vciy best Quality is retailed iu all the princi¬ 
pal towns in Texas at from five to seven 
cents a pound, and in the stock raiding coun¬ 
ties of the State at, from two and a half to 
three cents per pound. On tho hoof the price 
is one and a hall' to two cents. 
It is to the foreign market, however, that 
tho stock raiser looks. Before Texas had 
railroad connections with the markets of St. 
Louis, Chicago, New York and Philadelphia, 
or by steamship lines with those of Europe, 
stock raising was very much less profitable 
than now. But with railroad facilities rap¬ 
idly increasing, by the extension of tho Texas 
Pacific Railway through I he muguilleent 
stock region lying between Fort Wortnand 
Ei Paso, the business of eatt’o breeding must 
become one of great profit and of national 
importance., since it is seen that the-three- 
quarters of a million of beef cattle which 
Texas has sent for the last three or four years 
annually to tho markets of St. Louis and 
Chicago have not, in any material degree, 
diminished the mice of tutuhe/s* meat in 
the markets of the chief cities of the Union. 
With a quadrupled production, oven, the de¬ 
mand, and consequently the price, would, 
without doubt, keep pace, since Texas is now 
shipping im mense quantities of canned beef to 
Europe. —Pleasanton (Texas) Stock Journal. 
A great many farmers who feel the neces¬ 
sity for improving their stock, are hindered 
from doing so by exaggerated ideas as to the 
expense. They see the faucy prices paid at 
largo sales, and naturally conclude that if 
such sums as six or eight or ten thousand 
dollars can be paid for a single animal, they 
must wait awhile before getting any advan¬ 
tage from the improved breed. This is a de¬ 
cided mistake. Tho great majority of farm¬ 
ers do not propose to breed the pure stock 
exclusively, but to utilize its advantages iu 
crosses with their own. They can usually 
accomplish this by driving their cows to the 
best Short-Horn, Jersey or Ayrshire bull 
within reach at comparatively trifling ex¬ 
pense. The second cross of such a stock 
would give a three-quarter blood animal, and 
often whon the native stock is originally 
good would be nearly as valuable for home 
use as the full blood. If a farmer wishes to 
breed pure blood it need not cost hirn very 
much, provided he does not make it a point 
to keep in the fashion. Many of the bulls 
and cows sold at moderate prices are just as 
good for use, aud just as pure bred, as those 
higher priced. The ooly difference is that 
they are not so fashionable in color or other 
uuimportant matter. What we want of 
Short-Horns is tendency to early maturity 
and large size. A bull that will impress 
these characteristics on his offspring is just 
as good for the average Western farmer as 
if he had all the fashionable colors and 
points. Great stress is laid among Jersey 
breeders on having “ black points,” but a 
Jersey strain is valuable to most farmers to 
improve tho quality of butter. In this point 
it is possible that the Jersey may be economi¬ 
cally superseded by Guernsey or some other 
of the Channel Island cal tic which have all 
the best characteristics of Jerseys but lack 
their fashionableness and dearness iu price. 
This subject is worthy and shall have further 
investigation. 
PRINCIPLES OF BREEDING, 
At the recent convention of stock breeders 
in Iowa, President Welch offered the fol¬ 
lowing resolutions, some of which will meet 
with general approval, while others may bo 
questioned by some breeders : 
Resolved, That the value of particular 
families depends solely on the uniform excel¬ 
lence of the individual anirnais that co npose 
them, and that an inferior animal is to tliat 
ext ent an evidence against the excellence of 
his pedigree. 
Resolved, Tliat a breeding condition is 
often injured by excessive feeding. 
Resolved, That over-fatteniug for the Fair 
is made necessary only by tho absence of 
experts on the viewing committees. 
Resolved , That actual progeny of a bull, 
stallion or boar is better proof of Ills value 
than himself or his ancestry. 
Resolved, That beef, butter and cheese are 
the final purpose of breeding cattle, and that 
the excellence of these i- more ile-irabie 
than beauty or style or lightness of offal. 
Resolved, That in breeding for beef the 
development of valuable parts is of more 
consequence than delicacy of gristle and 
bone. 
Resolved, That while excessive adipose di¬ 
minishes the progeny, excessive leauness 
makes progeny good for nothing. 
Resolved, Tliat under the laws of inherit¬ 
ance a pure male is more likely to beget Iris 
own image than that of bis ancestors. 
HERKIMER DAIRY NOTES 
PRECOCITY OF THE JERSEYS AS 
BREEDERS. 
