JULY 3 
SOUR MILK AND SOUR BUTTERMILK 
CHEESE. 
I. M. Jocelyn of Little Valley, N. Y., ex¬ 
hibited at the American Dairymen’s Asso¬ 
ciation, last winter, a specimen of sour skim¬ 
med cheese made at the Little Valley Fac¬ 
tory. It was a very good tasting cheese, mel 
low, resembling in texture and flavor a full 
milk cheese to such an extent that few would 
suspect it was made from skimmed milk, 
much less from skimmed milk that had been 
allowed to sour. Mr. Jocelyn claimed that 
the cheese exhibited was made from sour 
skimmed milk under a new process, which 
consisted in part by the addition of a vege- 
tablesubstance, and that the specimen shown 
was only an average as to quality of what 
was attainable in manufacturing under this 
process. 
When asked to explain the method of man¬ 
ufacture and give the details of his process, 
he said he was not at liberty to do so as he 
had applied for letters patent and until these 
were secured he preferred not to make the 
process known. He stated, however, that 
alkalies were used to neutralize the acidity, 
and that according to his theory the souring 
of the milk had the effect of destroying or 
breaking down the fiber of the milk, thereby 
giving a tender curd. This, with the vege¬ 
table substance added, gave a mellow, plas¬ 
tic consistence to the cheese so that it resem¬ 
bled in texture whole-milk cheese. He said 
the process would be made public when the 
letters patent were secured. We now infer 
from a recent communication from Mr. J. 
in the Utica Herald that the patent has boon 
obtained. He gives also the process of man¬ 
ufacture as follows : 
“ S t the milk long enough for the cream 
to sour before skimming, thus making more 
and better butter. Churn and mix this sour 
buttermilk with the skimmed milk and the 
acid has destroyed the fiber in the milk so 
that it will make a tender cheese. Now, 
if wo should proceed in the old way we 
would have a mess of Dutch cheese ; but 
instead, we heat up rapidly, and when at the 
proper temperature we add alkalies sulllc 
ieut to neutralize the acid and saponify the 
remaining grease in the milk, so that we 
have a smooth curd, a clear, green whey, and 
as our curd goes into hoops it is no more sour 
than one that is made from sweet mflk. The 
secret of this cheese remaining so soft aud 
being so durable is owing to the saponifica¬ 
tion of the fat, it being thus evenly distrib¬ 
uted among the minutest particles of the 
cheese, and beiQg saponified it never can be¬ 
come rancid ; and as 1 have said repeatedly, 
this is the most durable and wholesome 
cheese, and to my mind the most delicious 
cheese that can be made,” 
11 will be observed that in the description 
of thLprocess nothing is said about tiie addi¬ 
tion of a vegetable substance. The process 
of sweetening sour milk by the use Of alka¬ 
lies has been known and practised by cheese 
makers for many years, and Mr. W ICKSUN 
of the Herald, in commenting on the process 
detailed above, says :—“ We doubt not Mr, 
Jocelyn will have trouble in establishing his 
claim to originality in the use of an alkali 
(soda, potash, ate ,) to sweeten milk for cheese 
making. Many cheese makers claim to have 
done this years ago. Mr. Jocelyn has been 
granted a patent. Now he will have to sus¬ 
tain his claim in the courts, it is not a matter 
for us to decide. He made a mistake in an¬ 
nouncing to us that iiis cheese was made by 
the introduction of a '* vegetable substance.” 
The alkalies are minerals, being compounds 
directly witli metallic bases. Sodium and 
potassium are just a3 true metals as iron, and 
their salts enter into vegetables just as do 
other mineral sails.” 
Possibly Mr. Jocelyn supposed that be¬ 
cause potash was manufactured from ashes 
resulting from the burning of wood, lie was 
warranted in calling it a vegetable substance, 
V< e should presume this to be the case, for 
it is difficult to see the object of making a 
statement which was soon to be disproved 
when the facts concerning his process were 
to be made public. 
-- 
DOES SCALDING THE MILK LESSEN ITS 
YIELD OF BUTTER 1 
A correspondent who has been making 
some experiments in heating milk for butter 
making, writes us that he is not able to get 
the quantity of butter from a given measure 
of milk that he does when the milk is n't 
subjected to artificial heat. He says '“ 1 
would be glad to know if any explanation 
MOORE’S RURAL NEW-YORKER. 75 
can be given of the facts brought out in these 
experiments,” etc. 
Without knowing the manner in which the 
experiments were conducted, whether the 
milk was drawn at the same time and from 
the same animal or at different times and 
from different animals ; whether the tuilk 
was raised to a very high temperature or 
simply heated a lew degrees above blood 
boat, we are not prepared to give so full or 
so intelligent an answer as we should desire, 
were all the facts given in regard to the cr.se. 
In making an experiment of the kind refer¬ 
red to, the milk to be treated should be of 
uniform quality, drawn from the same ani¬ 
mal or animals and at the same time, and 
similarly treated in all respects except the 
heating. That is to say. if we have a given 
sample of milk it should be divided in equal 
parts and one part heated and the other not, 
the two parts then being set aside in the dairy 
room for the cream to form After standing 
a sufficient length of time for the cream to 
rise, the churning and subsequent operations 
for the two samples should bo us near alike 
as possible; or at least the milk should be 
treated in t lie best mauner for obtaining the 
most butter that it will yield. 
Of late there has been a good deal said in 
favor of heating milk for butter making ; 
more especially has heating been urged in 
the spring and winter treatment of milk ; and 
we do not remember that any objection has 
been urged as to a less quantity of butter re¬ 
sulting on account of the heating. Perhaps 
those who have favored the heating process 
have not taken the pains to make the neces¬ 
sary experiments to test the question of 
quantity of butter to be obtained as com¬ 
pared with milk not heated. The cream from 
scalded milk rises with great facility, and it 
lias been generally supposed will yield more 
butter than when not subjected to the heat¬ 
ing process. But if it is a fact that the heat¬ 
ing process lessens the quantity of butter to 
be obtained from a given quantity of milk, 
it is a serious objection to this process which 
dairymen ought to know. Granting that the 
facts are as above given by our correspond¬ 
ent, wo are not prepared at this time to pre¬ 
sent auy other explanation of the matter 
than that recorded by Berman experiment¬ 
ers. They have demonstrated that fat arises 
from the decomposition of albumen m living 
organisms, and that the same process goes 
on in albumen after it lias been removed from 
the body. It has been found that the fatty 
matter contained in milk increases in quan¬ 
tity Horn £ew tlays after it is drawn, while 
the amount of albumen becomes less. But 
the formation of fat in milk freely exposed 
to the air, they say, is conditional on the de 
velopment of fungi, Jf their germs are de¬ 
ranged by the milk being raised to a temper¬ 
ature of 180 ' Falir., or if means are purposely 
taken to prevent the admission of fungus 
germs to it while the access of air is still per¬ 
mitted the fatty contents of the milk dimin¬ 
ish, the existing fat is oxydized by the ah', 
aud no new compensatory supply is formed 
by the influence of fungi which are becom¬ 
ing developed. Thus it would appear that 
the heat ing of milk has an influence in lessen¬ 
ing the fatty contents of the milk. But 
whether the heating hu3any influence in pre¬ 
venting some of the cream globules from 
rising we are not prepared to say. We had 
supposed that no such influence was had, It 
would be well, however, for dairymen to 
make careful and well conducted experi¬ 
ments to test this question ; and tins is an 
other subject for investigation which can 
properly be brought before our Agricultural 
Colleges for settlement. We shall be glad to 
print the reside of experiments touching this 
matter, and if any of our dairy readers have 
any facts to communicate on the suoject we 
shall be glad to receive them. 
-»♦»- - 
THE RETAIL PRICE OF CHEESE IN 
ENGLAND. 
Mr. John It. CHAPMAN, a well-known fac¬ 
tory man of Madison Co., N, Y., states in a 
recent letter (J nue 23) that a friend lately re¬ 
turned from England, gives a favorable ac¬ 
count of prices received for dairy products 
in the southern section of Great Britain. In 
Cornwall not a pound of cheese of fair qual¬ 
ity (not our beat grades) can be had for less 
than an English shilling per pound at retail. 
An English shilling he reckons to be about 
28 cents in greenback currency. Contras ting 
this price with that recrived for fancy cheese 
in our American markets, 12c. to J3e. per 
pound and a big margin is left for somebody 
betwixt American dairymen and the Cornish 
miner. Again it is stated that meat is very 
high and butter is retailed at 18 pence ster- 
ing per pound. 
It is quite well known to those familiar 
with the English retail price for daily pro¬ 
ducts that the consumer iu England always 
pays a good, round price for cheese and lienee 
the argument that consumption is checked 
as prices on this side advance above 12o. to 
13c. per pound, must be construed to mean 
that the margin for the English dealers must 
be regulated on a narrower basis. If medium 
cheese is sold iu England at 28c. per pound, 
American money, the consumer certainly 
pays liberally for it, and itis at a much high¬ 
er rate than many of our dairymen suppose 
it to be sold when they are told that the 
markets in England do not warrant a price 
above 13c. in America. But on the other 
hand, when we take into account that there 
is a margin of 15c. per pound on our cheese 
bought at 13o., before it reaches the English 
consumer, it must be evident that neither 
the Cornwall miners nor our dairymen are 
getting the best end of the trade. 
<$Iu{ gammatt. 
SYSTEM WANTED IN BREEDING HORSES. 
Hon. T. C. Jones of Delaware, Ohio, says 
in the Chicago National Live Stock Journal : 
The English Agricultural Horse, so called, 
is usually the large black curt horse, weigh¬ 
ing 1,501) to 1,800 pounds, and sometimes 
even more. The Clydesdale is nearly as 
heavy, with a little more style and action. 
These horses, or the heavy Normans, have 
never been classed ns agricultural horses 
with us. American farmers cannot use 
horses that are too heavy to make six or 
eight miles the hour ou the road. 
Why then, it may be asked, are the heavy- 
draft horses of the three varieties above 
mentioned so generally patronized by our 
farmers ? 
There are two reasons for it. First, and 
most important, is the undeniable fact that 
in many parts of the country the half-bred 
draft stock soils for more money, and may 
be brought to market at an earlier age, 
than any other strain the farmer can breed. 
They will sell at three to four years old at 
from $200 to $300, while a good, well-made 
and well-bred road or saddle horse will 
hardly make $150, unless he have something 
to indicate extra speed. 
It is probable the draft stock eat more, 
the a.r ounl consumed by all animals being 
generally in proportion to their size. But 
they are less liable to accidents thun horses 
of better blood, more- easily handled and are 
fit for market without being broken at all. 
We may therefore philosophize as we 
please -point out the excellence of well-bred 
stock for trie saddle and the road, and even 
for general purposes—the fact remains that 
the heavy jsort will make the most money 
for the farmer when lie puts them upon the 
market; arid therefore he breeds them. 
How long this demand for draft horses will 
continue to equal our very rapidly increasing 
supply, we will not pretend to predict. To 
avoid loss when the decline does come, we 
would advise the intelligent farmer to keep 
Up his old stock of well-bred, general-pur- 
pose horses. These he can always use, and 
they will be sure to pay their way, on the 
road or on the farm ; aud the produce of 
well-formed mares of this sort, 15 to 10 hands 
high, not too long in the leg, from stout, 
thoroughbred, or nearly thoroughbred stal 
lions, will always be iu demand at some 
price. 
In reference to the suggestion of one of our 
correspondents, that we should select draft 
stallions of more action and less size than has 
been tlie prevailing custom of late, we are of 
the opinion that the time has come, even iu 
this class of horses, that we must look to the 
form and movement, as well us weight. 
Twenty-five years ago the most valuable 
variety of draft horses in France did not ex¬ 
ceed 1,300 or 1,400 pounds in weight. The 
first horse of this breed imported into Ohio, 
the well-known Pleasant Valley Horse, did 
not weigh more. 
The demand for large size, without regard 
to form or action, by some American pur¬ 
chasers, has advanced the price of the coars¬ 
er variety of draft horses in France, aud 
tended to discourage the breeding of the 
better and finer sort. 
If we were going to breed to a draft stal¬ 
lion, we should certainly select one of the 
smaller size, with bony, clean cut head, well 
set on a properly formed neck, flat legs aud 
general conformation indicative of action, iu 
preference to a large, heavy headed one, with 
low, thick and upright shoulders, large round 
legs, etc. ; though it must be confessed that 
horses of this latter description have been 
bringing quite as high prices in the market 
as auy others. But we think it wiil hardly 
do to depend upon this as a permanent 
feature in t he draft-horse market. Gradually 
form and action, and oven style, will attract 
attention here, as iu other classes. 
It will be observed that we have only 
spoken of what llie former has been doing, 
and the probability of his future operations 
in breeding horses. 
We Lave not referred to the professional 
breeders, who for the most part, are handling 
only thoroughbreds or trotting stock. As to 
these, wo would respectfully direct their 
attention to the great need there is, and the 
great demaud that we may soon expect, for 
well-bred stallions for breeding good horses 
of the general-purpose class. Cannot these 
gentlemen, who have so much taste for the 
best type ol that wonderful animal known 
as the thoroughbred horse, work out the 
great problem of producing from this match¬ 
less blood the basis for a great strain of 
general-purpose horses i 
-♦♦♦- 
TANSY FOR BOTS IN HORSES. 
A Correspondent of the Department of 
Agriculture says :—It appears from remarks 
by differ on t writers that none know of any 
certain remedy. I know of a remedy that is 
safe and certain, discovered In the following 
way : About thirty years ago a friend lost 
by bots a very line hors *. He took from the 
stomach of the dead hor3e about a gill of 
bots and brought them to rny office to exper¬ 
iment upon, lie made preparations of every 
remedy hu had heard of, and put some of 
them into each. Most had no effect, a few 
affected them slightly, but sage-tea more 
than anything else; that killed them 111 fif¬ 
teen hours. He concluded that he would kill 
them by using nitric acid ; but it had no more 
effect on them than water; the third day 
they were as lively as when p t in A bunch 
of l ansy wus growing by my office, lie took 
a handful of that, bruised it, added a little 
water, squeezed out the juice and put some 
in; they were dead in one minute. Since 
then I have given it to every horse l have 
seen affected with bots, and have never 
known it to fail of giving entire relief. My 
friend had another horse affected with bots, 
several years later. He gave him the tansy 
in Ilia morning and a dose of’ salts in the 
evening; the next morning he took up from 
the excretions three half-pints of bots. 
-„-- 
CUT FEED FOR H0RPE3. 
An accurate farmer has furnished the 
Country Gentleman a statement of his ex¬ 
periment with feeding cut feed and meal to 
his horses, accompanied with weighing and 
measuring, lie cuts oafs and straw about an 
inch long with a ruw hide cylinder machine ; 
and this chopped straw is then treated with 
corn-meal und bran mixed in about equal 
1 plantitioa as to weight, so that each horse 
has about a bushel of cut feed and three 
quarts of the meal aud bran twice in each 
day. Sometimes hay is cut instead of oat- 
straw or both are mixed. It is found that 
t wo hundred pounds per week of this mixt ure 
of corn-meal urnl bran, added to the cut feed 
will keep a pair of working horses in the 
best condition. This, he is satisfied from ex¬ 
periment, is less than two-thirds cost ofheep- 
iny them on uncut dry and. whole grain. 
The corn-meal alone is not so good for horses 
as wheti mixed with bran. An excellent 
meal is made of ground-oats. The fodder is 
cut by horse power, on stormy or spare days, 
and stored in large bins, so as to furnish al¬ 
ways a surplus ou hand. 
--- — 
HOW TO CURE SPLIT HOOF. 
I had a horse that had both hoofs split 
from top to bottom. He could not walk 
without his feet spreading apart. I kept 
him for three months ou straw one foot deep 
in the stable, but all did no good. At last I 
went to the blacksmith shop aud had heavy 
shoes made which spread wide at the heels. 
To these heavy shoes there was welded, at 
the outside of each heel, a piece made of shoe 
nail iron. These pieces were made to fit well 
around the foot, about an inch below the 
hair. I lot the pieces come together within 
half an inch each and turned up about three- 
fourths of an Inch. In the turned-up part a 
hole was made to receive a bolt an inch long 
with a square head and screw aud nut on the 
other end. On nailing the shoes on and put¬ 
ting the bolt in and screwing ou the nut the 
foot was brought together. In this way I 
was enabled to work him every day if I 
wished. Previous to this my horse had not 
walked one mile in three months. Next day 
after I bad the shoes put on I drove him in a 
carriage 20 miles, and I have used him right 
along.—Cor. Cincinnati Gazette 
