1 42 
MOORE’S RURAL NEW-YORKER. 
A. S. Alexander’s Woodburn herd, and 
cost $12,000. 
As many of our readers are aware this is 
by no moans the first shipment of American 
Short-Horns from this country to Europe. 
Years ago English breeders found that the 
Amori<atiuH had the best Short-Horns extant, 
and hence came here for choice animals for 
breeding purposes. They paid Mr. Samuel 
Thorne, then of Dutchess Co., N. Y., large 
price* in order to secure what were supposed 
to be the best Short-Horns at that time ob¬ 
tainable. And no breeder will forget the 
almost fabulous prices paid by English noble 
men and farmer* at the sale of Mr. Camp 
bell’s celebrated herd of fHhortTfoms, al 
New-York Mills, some two years ago—when 
one cow sold for $10,000. Other instances 
might be named in which English breeders 
have resorted to the United .States and Can¬ 
ada for choice animals of a breed originally 
derived from their own country, and in the 
propagation of which their brethren excelled 
for centuries—until American enterprise and 
intelligence were directed to tiie breeding 
and improvement of Short Floms. 
-- 
THE AGE TO KILL 8H0KT-H0RNS. 
The early maturity of animals designed 
for slaughter has been for many years one 
of the chief aims of breeders, and they have 
accomplished results really astounding to 
those only familiar with ordinary stock. 
Tin's is especially true of Short-Horns In 
England, though possibly as good results 
may be shown by American breeders. At a 
recent sale in England a list of 1®, IS and 11 
months' bw.v33 was sold at prices which ie 
turned a larger rate per week than any 
longer keeping could have done. The Lon 
don (Eng.) Agricultural Gazette, in com 
men ting on this subject, says r 
“ It appears from the above that any 
kindly, well-bred Short Horn fattened from 
birth on the plan now rapidly extending Ill 
Sussex and Surry will return 7s. a week at 
from IS to 18 months old ; and a fair infer¬ 
ence from facts presented is that bullocks 
fattened from birth in barns or yards should 
be killed at less than two years old, since 
they will hardly continue to grow and make 
flesh in the same proportion when they have 
been highly fed for 18 to 20 months. The 
young bullocks usually turn out exceedingly 
weighty and full of fat.” 
The ditlieulty with most common breeds 
of cattle would bo to fatten at so early an 
age. The large, Coarse cattle from Texas 
are never fattened under three years, and 
sometimes not till four or five years old. 
Here is a dcur waste of one or two years’ 
keeping to produce t he same amount of beef. 
In Texas, however, what is lost in time is 
saved in cost of keeping; but this rule only 
applies where large, grassy plains f urn Ah 
abundant feed at slight cost. Another ad 
vantage of the Texas breeder is tho un¬ 
doubted hardiness of his stock. Tne attempt, 
to breed for fat and early maturity tends to 
injure the constitution, at least so far as to 
impair the breeding capacity of stock. Still, 
the advantage of early maturity is so great 
that the improved breeds will continue to be 
in increasing demand wherever cattle are 
fed and cared for rather than herded. 
-♦♦♦- 
PREPARATIONS FOR SOILING STOCK. 
The Editor of the Maryland Farmer gives 
his views and experiences in soiling as fol¬ 
low’s : 
1. It is the safe side to have land enough 
set apart—say 13 acres for 10 cows and 2 
horses ; put your barnyard manure on this j 
and divide as follows: 
Early in September—after good prepara¬ 
tion of the land — pubsoiling, if the subsoil 
is clay or hard drill in, fertilizing in the drill 
with 200 or 300 pounds good fertilizer per 
acre, 3 acres of rye, 2 bushels seed per acre. 
2. Same time drill in 3 acres wheat, same 
manner, 2 bushels per acre. 
3. Plow up in the fall, ready for early 
spring seeding, the remaining 0 acres ; drill 
in 3 acres with oats, 3 bushels per acre (with 
fertilizer in drill same as for rye), as soou as 
it will do to w T ork the land in tho spring. 
4. Drill on the other 3 acres fodder corn, 2 
bushels per acre, in rows 4 feet apart, as 
soon as the ground gets warm in the spring ; 
if planted too early, cut-worms and cold 
weather Will be likely to injure it seriously. 
In addition to these 12 acres, 2 or 3 acres of 
ground should be pro pa red and sown in the 
fall, in September, early, with clover seed, 6 
quarts per acre, and orchard grass 1 bushel 
per acre ; this will do to fall back on in case 
of loss or deficiency in the other crops. 
Rye will do to cut about the 1st, and w’ill 
last till about the 15th or 30th of May ; then 
cut the remaining portion for hay, and plow 
up and put in fodder corn ; the wheat will 
do to cut after the rye ; this and the orchard 
grass and clover will last till oats are ready, 
und fodder corn will soon follow these ; rye 
and wheat also may be cut two or three 
times if desirable and t hen planted in fodder 
corn. In July, after last wmrking of corn, 
sdw t turnips broaficast-Lfhe strap-leaved va¬ 
riety ; these Will do for late fall und winter 
feeding. A part of the oat. land, after the 
oats have been cut, should be plowed up and 
planted in mangold wurzel or rutabaga tur¬ 
nips, or more fodder corn may be planted for 
late feeding, or may be cut when In full tas¬ 
sel and cured for winterTending. Ope fea¬ 
ture of our practice is to drill the corn for 
our regular crop, in some places thick enough 
to thin out the surplus for feeding and leave 
the best stalks that have ears on for grain. 
The system of soiling Is susceptible of great, 
variety in the mode of proceeding. Cbas. E. 
Coffin of Muirkirk puts rye in in the fall as 
usual, and in the spring, beginning very early, 
sows 3 acres of oats every ten days for three 
or font plantings, then plants corn. HefeedR 
orchard grass, clover or lucerne (which he 
has cut seven times) after rye, then oats, 
then corn till frost; then mangold wurzels 
and rutabaga for winter feeding. Colonel 
Waring recommends more oats than we have 
suggested above, but their slow growth in¬ 
duces ns to give them no more than three 
acres. Win. Crorier shows his appreciation 
of orchard grass for soiling by putting in 17 
acres of it. White vetches, cabbages, white 
mustard, millet and Hungarian grass are also 
used in the rotation for soiling. 
UNFASHIONABLE SHORT - H0RN8. 
W. W. Goddard, a Kentucky breeder, de¬ 
serves credit for his courage in advertising 
himself as a breeder of Sljort-Horn cattle, 
“principally of unfashionable pedigrees.” 
He says further that he has “ Seven teens ” 
suitable for the show ring and the shambles. 
“ Meat and milk ” is his motto. 
For the benefit of those not familiar with 
Short-Horn breeding, it may be necessary to 
expiain that the “ Seventeen* ” are cattle 
descended from an Importation of Short- 
Horn cattle brought into Kentucky it» 1817. 
This was before the day of herd books, and 
no pedigrees were furnished at the time. 
The cattle were of undoubted excellence os 
individuals, and many of their descendants 
have been remarkably fine animals. A pre¬ 
judice for which It is hard to give an intelli¬ 
gent reason has been created against them, 
so that any Short. Horn tracing to this im¬ 
portation (Mrs. Motto being the most prolific 
cow and San Martin tho principal bull) is 
denied admission into the ranks of fashiona¬ 
bly-bred cattle, and sells at a comparatively 
low price. 
For use on grade cows for beef or milk 
production an unfashionable pedigree is no 
objection, und the existence of prejudice en¬ 
ables farmers i >f moderate means td obtain 
good animats lit low prices. 
Huslrandrg. 
CORRECTING SHORT WEIGHTS IN 
CHEESE. 
We notice a movement is being made by 
the New York Butter and Cheese Exchange 
to correct short weights in cheese by the ap¬ 
pointment of inspectors of weights. This is 
eminently proper, and what those engaged 
in producing and handling cheese have long 
needed. There has been a good deal of com 
plaint, from time to time, iq regard to the 
weight of cheese and the correct marking of 
the tares. The boxes have been often 
marked underweight, and when the cheese, 
on its arrival in New York is stripped and 
weighed, the shrinkage or loss on the weight 
as marked, has not unfrc-quently been from 
one to two pou nds or more per cheese. 
Again, at some of the weighing depots it lius 
been customary to give quick down weights, 
and in weighing rapidly a less number of 
pounds is credited on the way-bill ; and thus 
if the tares are correctly noted, it entails a 
considerable loss to the dairyman during the 
season. In some instances this difference 
has been so considerable that buyers at the 
country markets have turned over their pur¬ 
chases to the shippers at the same price that 
the goods cost, per pound—a fair commission 
or profit being Vuilized from overweight. 
To such an extent has this “ down weight ” 
been practiced in sonie localities that many 
factories have adopted the plan of weighing 
the cheese at the factory and shipping it at 
factory marks. But even when care is taken 
to be strictly accurate in weighing and mark¬ 
ing, errors and mistakes are liable to occur, 
and in any case of disagreement as to w eight 
between buyer and seller, the matter should 
be referred to disinterested persons who can 
weigh the goods and report the correct 
weight to the parties and whose decision in 
the matter shall be accepted by each as final. 
It is perfectly proper that the country 
buyer should have good full weights on the 
goods when they arrive at the sea-board. 
The margin of profits between the price he 
pays and that for which he sells, is often 
extremely close, and'lf the goods do not hold 
out in weight when transferred to the ship¬ 
per, the loss may be very considerable. 
Full hone=t weights should, therefore, in all 
coses be given ; indeed, (lie faefcorymen do 
not object to this rule, but they do a«k as a 
matter of “straightforward business, that 
aa inspector of weight* be appointed in New 
York, who, under the oath of his office, is 
bound to give an accurate account of all 
cheese submitted to him for re-weighing. 
What the dairymen want in case of disa¬ 
greement as to weights, is a certificate of a 
regularly appointed officer, showing the true 
weight. The dairymen are quite willing to 
accept the statement of such an officer as 
final; but they arc not willing to take the 
statement of any chance person w ho may be 
called in to weigh the goods. We have per¬ 
sonally no reason to doubt that the weights 
heretofore given by merchants in re-weigh¬ 
ing have been otherwise t han correct; but 
dairymen, not knowing how or by whom the 
weighing is done, often have little or no con¬ 
fidence in the statements, and hence in cases 
of disagreement or differences, bad feeling 
and a good deal of wrangling ensues. We 
have seen much of this in times past, and we 
hope the present movement of the Butter 
and Cheese Exchange will obviate all diffi¬ 
culties between buyer and seller in regard to 
the weight of cheese, 
-- 
INCOME OF DAIRIES PATRONIZING 
CONDENSING MILK FACTORIES. 
Newton Reed of Amenia, Dutchess Co., 
N. Y., makes an interesting statement in the 
Report of the Connecticut Board of Agricul¬ 
ture, in which the income from hi« dairy of 
thirty-three cows for the year 1874 is given. 
He sells the milk, for the most part, at the 
condensing milk factor 3 '. There are two eg 
tablishmeuts of the kind in the town. One 
at Wassaic, and the other near Amenia, 
called the “ Eagle Company,” which went 
into operation in 1870. From the statistics 
which he gives it would appear that a much 
larger profit is realized from his cows than 
where the milk is manufactured into cheese. 
The income from his dairy for the year 
ending March 31st, 1874, was as follws : 
Value of milk sold...$3,193 00 
Milk ttsuil In two 1'ainllien. 91 00 
Huttor, 43S pounds nt 40 cents. 375 20 
Calves sold...,. 64 48 
C 11 I vos raised, four. 40 00 
$3,718 08 
This gives an average income per cow of 
$112.08. 
At the Wassaic factory they use the milk 
from 1,400 cows, but they are not all in milk 
at any one time. The average nlimber of 
quarts received per day during the year is 
about 9,000. This does not include the milk 
of Sunday morning in the summer, which is 
kept on the farm and used for butter. The 
Saturday-night milk is worked up in the 
evening. On the other days of the week the 
milk is carried to the factory once a day, 
in the morning. 
The price paid for milk during the current 
year, he states, is as follows : for April, 4 
cents per quart; for May, June, July, August 
and September, 3 oents per quart ; for Octo¬ 
ber 3>4 cents ; for November, 4 cents ; and 
for December, January, February and March, 
4 J 3 cents. The payment is made invariably 
on the 15th of every mouth. 
Assuming that. Mr. IlEED will get the same 
income from his cows this year that he did 
last, and comparing liis receipts with those 
from good herds where the milk is made into 
cheese, we shall see that there is a considera¬ 
ble balance in Tavor of selling milk at the 
condensing factory. For if we put the 
average yield in the cheese dairy at 500 
pounds per cow pijvery liberal yield), and the 
neb price exclusive of manufacturing and 
furnishing at U cents per .pound, we have 
the average income per cow only $55, or 
about one-half that obtained by Mr. Reed. 
Again, comparing the receipts from a butter 
dairy, where the cows yield aq average of 
200 pounds of butter per annum, the goods 
selling at the same price as that obtained by 
Mr. R., and wo have but $80 per cow. The 
skimmed milk, however, would add consid¬ 
erably to the receipts, but not enough proba¬ 
bly to make the income equal that obtained 
by Mr. Reed. The income from Mr. Reed's 
JULY 17 
Tf 
nh 
dairy of 32 cows in 1873, he states, was 
$3,248.91, and he adds it is considered a good 
dairy that produces an income of $100 per 
cow, if the herd is made up of cows bred on 
the farm. 
It may be remarked in this connection 
that the condensing factories require a 
certain amount of milk to be delivered every 
month in the year, and this necessitates that 
some of the cows shall be commencing In 
milk at different seasons, so that a winters’ 
supply of milk may be kept up. The expen¬ 
ses, therefore, for carrying the herd along 
are doubtless much more than for cheese 
dairies. Mr. Reed says the cows are almost 
invariably well fed, especially in the winter. 
The geueral practice is to feed with hay and 
cornstalks for fodder, and witn corn and oals 
ground together and wheaten bran. The 
corn and oats are produced on the farm, but 
the bran is purchased from the western mills. 
A few experiments have been made in cut¬ 
ting and steaming fodder, but the advantage 
is yet to be learned. 
There is a large quantity of fresh milk sent 
from Dutchess County to New York, and we 
should have been glad of a statement show¬ 
ing the comparative income of farmers send¬ 
ing their milk to the. city with those pat¬ 
ronizing the condensing factories. Perhaps 
some of our friends in Dutchess County will 
favor us with statistics showing Ihe receipts 
to be obtained from sending milk direct to 
the city. 
■-- 
CHEESE vs. BUTTER FOR PROFIT. 
A correspondent of the Dirigo (Maine) 
Rural discusses this subject as follows : 
“Take the price of butter as it. is brought 
into the market and it bas not averaged over 
25c. per pound : it also takes 3 gallons of 
milk of the native breed of cows to make 1 
pound of butter. A high-fed Jersey will do 
a little better. These figures show that the 
farmer only gets a fraction over 8 c. a gallon 
for his milk to pay him for making and 
marketing his butter. Now for the cueese. 
It has been demonstrated by actual teste 
that 1 gallon of milk will make 1 pound of 
Cheese; or in other words, the quantity of 
milk that will make 1 pound of butter will 
make 3 pounds of cheese. At the prices 
cheese hat been selling for at the factories, 
14 to 16c. per pound—we will call it 14c.— 
the figures stand thus One pound of but¬ 
ter at. 25o., or 3 pounds of cheese at 14c. per 
pound—42c., leaving a balance of 17c. in 
tavor of making cheese, besides saving a 
great amount of labor tithe housewife, who 
generally has enough to do without taking 
care of and manufacturing the milk into 
butter and cheese at home. Home have ar¬ 
gued that they save the skimmed milk to 
feed to their pigs by manufacturing their 
milk into butter at home; others have 
claimed that they would rather have a gal¬ 
lon of whey to feed than skimmed milk In 
my opinion there is blit little difference ; 
there are no flesh producing qualities in 
either ; it merely keeps them alive.” 
In regard to this last point we think the 
correspondent is mistaken. Buttermilk con¬ 
tains nearly all the nutritive properties of 
the pure milk, while in cheese making al¬ 
most all the nutriment goes into tlio cheese, 
which is as valuable for food as most kinds 
of meat. The difference in value between 
buttermilk and whey for feeding does not. 
however, offset the difference in butter and 
cheese from the same amount, of milk In sell¬ 
ing. Something also depends on the breed 
of cows. Jerseys generally give milk richer 
in butter, and Ayrahires give milk richer in 
caserne for cheese making. 
-- 
SELLING MILK DIRECT TO FACTORIES. 
Some of the Otsego Co., N. Y., factories, 
we understand, are paying farmers from 
$ 1.10 to $ 1 . 12 Ii> per hundred pounds for milk, 
and are at the expense of drawing it to the 
factory. Considering the low rates at which 
cheese has been selling during the latter part 
of May and early part of June, it must re 
quire skillful management on the part of 
manufacturers to make money in the trans¬ 
action. If we assume Chat; 10 pounds of milk 
are required to make a pound of cheese, the 
farmers are getting from 11 cents to 11 
cents net for their cheese. In other words, 
if they deliver their milk at the factory and 
hire it made into cheese and fitted for 
market at say, Si.75 per hundred, the cheese 
must sell for about 1 'Ifyi cents to Id cents per 
pound in order to net them a corresponding 
amount of money. As good cheese lias sold 
at Little Fails and Utica Market, at from 11 
cents to 13 cents, it will be seen that the fac¬ 
tories have rather a narrow' margin upon 
which to work. The factories paying this 
figure, however, are butter factories, and 
perhaps get better returns from the milk 
than they would by making cheese only. 
The more popular Way of buying milk and 
one less liable to lose-with the purchaser, is 
to pay dairymen tw’o cents a pound less than 
the highest' prices of cheese in New York, 
and allow ten pounds of milk for a pound of 
cheese and pay at the end of each month 
after the first. Even at this rate it is plain 
that it is better for dairymen to sell their 
milk than to have it made into cheese, be¬ 
cause it can hardly be expected that every 
cheese shall be first class or that it will 
always bring a first-class price, while the 
cost of manufacturing will be from $1.50 to 
$1.75 per - hundred, to say nothing of freight 
to New York. 
