NOV. 6 
wagons are nearly all away before store 
business in anything but produce begins.” 
“You do not think then, that the mer¬ 
chants encourage them to stand there to 
bring customers into the street ?” 
“Hardly. Inasmuch as they got a law 
passed that the wagons must leave at 7 
o’clock, This is still one of the laws of the 
corporation: though many merchants who 
do not have much bulky merchandise com¬ 
ing and going by cart or wagon, tolerate the 
farmers until 8 or 9 o’clock.” 
“ Do you think this system of farmers sell¬ 
ing their own produce will spread or go into 
disuse V ’ 
“Well, the truckers must either quit this 
style before long or have some regular stand 
assigned to them.” 
“ Is there any sign that the habit is going 
out of fashiou ?” 
“Certainly ; the Jerseytnen seem less in¬ 
clined to it. Some of them now even send 
their men with the wagons and ride in on 
the ears. Jersey is getting so full of fast, 
cheap railroads, that wagoning any distance 
won’t last long.” 
“ How did you get into this business ?” 
“Why, I drove a wagon myself for eight 
years from Hackensack, bringing in the truck 
of my neighbors,” 
“I suppose they saw you had a taste for 
dicker and favored your establishment here 
permanently, I sec you have live pigeons 
and chickens. Do your friends send in such 
'took by wagons much ?” 
“ No ; fanners raise chickens and eggs less 
up our way. Some do uot raise eggs for 
their own use, because (he hens make so 
much mischief in their gardens.” 
“Again, as to this mutter of the farmers 
selling their own produce ; you seem to be 
about balanced as to the probabilities.” 
“Yes; while on one side we see many 
giving up the habit and selling through com¬ 
mission men, on the other wo find that four 
times as many wagons of this sort come into 
town now a9 came ton years ago. As the 
city increases in size and the suburbs become 
densely settled, we shall *co some remark¬ 
able changes in these respects, though what 
they will be it is bard to say.” 
A group of drivers engaged in a lively col¬ 
loquy on Greenwich street was next ap¬ 
proached. They were a rough, rollicking 
party, some of them apparently enlivened 
by liquor. 
“ What the h-are you going to do with 
them when you get your facts ?’ said one. 
“Easy, easy,” said another; “he’s going 
to put them in the papers.” 
“ Well, you can put in that some of us get 
tight and go to sleep in the gutter. Here’s 
one,” lie added, seizing a rod-shirted man by 
the head, who wa3 sitting silent and morose 
, upon the curbstone. “ Here’s one who started 
to take one drink and took two, and that’s 
what’s the matter.” 
The steadier men of the party gave some 
interesting infcrmatlou. 
“ The farmers’ wagons sometimes reach to 
Canal street, did you say ?’’ cried one. “Why, 
the night after the storm was over they 
reached clear to Tenth street on Greenwich, 
and most of the cross streets were full from 
Dey street np for a long distance east of 
Greenwich.” 
“Are the farm wagons brought to town 
mostly by the farmers themselves or by hired 
help ?” 
“ Well, that’s about half and-half.” 
“ Why is it that so many more Jerseymen 
than Long Islanders sell through commission 
merchants f” 
“I don’t understand them Jersey fellows 
anyhow,” said the most thoughtful of the 
party. “ They undersell us all the while, too. 
Their bunches of slulf are bigger than ours, 
and yet they underbid us. Even in celery 
they put in live heads to Our three and sell 
cheaper than we do, and they seem to make 
more money than we.” 
At this point the < on vernation turned irre¬ 
sistibly upon the price of potatoes, und the 
writer walked on. Everywhere the wagons 
were falling into line along the street. Some 
drivers were talking with the corner grocers, 
some were feeding their horses ; some were 
already curled up under the wagon hoods or 
Upon the rows of hogsheads lying in front of 
wholesale groceries, fust asleep. Very few 
of them loult out their horses, a thing deemed 
quite unnecessary, as through some freak of 
“natural selection,” those animals rather 
prefer to sleep standing. 
Thus night by night do the bucolip and 
peripatetic green grocers gather in the* city. 
Witu the earliest streak of dawn a bedlam 
of vociferation arises around them. Besides 
the innumerable grocers buying their stock 
of vegetables, there throng timber all the 
wiser oner:, who live by catering to t he human 
palate. These are the sharp boarding-house 
matrons, the purveyors of restaurants', und 
the wily buyers for the hotels, coolly picking 
up whole wagon loads at prices which are 
the de-pair of the small fry' landlords and 
landladies. Gradually, as she loads lessen 
and lighten, the clamor ceases ; and while 
the children of luxury are just beginning to 
yawn and stretch preparatory to leaving 
Fieir beds, these rustic merenants told up 
their canvas like the Arabs and—far from 
silsntly—steal away. 
MOORE’S RURAL NEW-YORKER. 
A WALK AMONG THE DAIRIES AND 
FACTORIES ON PAPER. 
Harper’s Magazine for November has a 
very interesting and instructive article on 
“Butter and Cheese” by Prof, E. J. Wick- 
son. The illustrations are “capital,” and 
with the racy, animated description of the 
text, the general reader fs carried along the 
broad, grassy vot'd pro of pastures, dotted 
with countless herds ; now by the side of 
perennial springs or bubbling brooks; now un¬ 
der the grateful shade of trees which break 
the heat of tho summer heat; Dow among 
the milk men and milk maids drawing the 
lftCtCulfluid in foaming pails; then on the 
milk wagon to tho factory-taking a turn 
among tho curds and cheeses, and, finally', to 
the country cheese market, and to the Rut¬ 
ter and Cheese Exchange of the city—thus 
Riving us a charming insight of the dairy 
life, and the manner in which dairy pro¬ 
ducts are made and marketed. 
The article is one of the best we have seen 
on the subject, and it must attract attention, 
both at boom and abroad, for the very lucid 
and life like presentation of the different 
phases of dairying. If any one, not initiated 
in all tile mysteries of dairying, desires to 
see “for himself” the modern methods of 
making butter and cheese, without going to 
farm or factory, let him get an introduction 
to Prof. Wickson’s illustrated article. He 
will come face to face herewith the model 
factory, tho cheese maker and the dairy¬ 
maid. and under Prof. Wioksom’s magic 
wand the cheese makers arc made to talk to 
the point as he takes you through tho dif¬ 
ferent parts of the building. 
In one of the illustrations we recognize a 
very' faithful picture of the street cheese 
market at Little Palls, and it may be of in¬ 
terest to some of our readers to have the 
Professor’s description of this oldest and 
most famous of the interior markets. He 
says : “ The business of dairying is twofold. 
Part first begins in tho pasture and ends 
where tho cheese is boxed ; part, second be¬ 
gins at the boxing and ends at the dinner 
table. The former Is manufacture ; the lat¬ 
ter trade. The various phases of the trade 
in dairy preducts are of interest. In the 
factory associations the power to sell the 
cheese is vested in a single man, aud he is 
generally the best business man of the neigh¬ 
borhood. Tho salesmen of tho different lac¬ 
tones meet the buyers from the distributing 
centers at a stated place once each week, 
and the cheese is bought and sold in large 
quantities. These points of meeting are 
called the interior markets. 
“The eldest cheese market in the United 
States is at Little Palls, Herkimer Co., N. Y. 
On Monday morning of each week, from 
April to December, one of the streets of this 
thriving village is Oiled with wagons loaded 
with cheese boxed and ready for shipment. 
The buyers go from load to load, lifting tho 
covers and plunging their sharp steel “ triers ” 
into t he cheese. Bids arc made and “ raised,” 
and a couple of hours ure passed in bantering. 
Before noon, generally, the cheese Inis all 
changed hands, and is piled up on the plat¬ 
form of the freight-house, waiting for the 
regular “cliceso train” upon tho New York 
Central Rail Rond. This morning trade is, 
however, but a small pare of the day's busi¬ 
ness. The cheese thus sold is made in the 
few “ private dairies,” which have thus fur 
withstood the tendency toward the factory 
system, and ranges in amount from live 
hundred to eight hundred boxes weekly', lu 
the afternoon the great trade takes place. 
The salesmen of fifty to a hundred or more 
factories come upon the market, and are tnct 
by New York dealers or their purchasing 
agent?. In this trade seldom any cheese is 
Shown, the quality of euch factory being 
known to the buyers, either from examina¬ 
tion at the factory or by the general reputa¬ 
tion of the establishment, 
“ In 1S71 a “dairy men’s Board of Trade ” 
was established, and Hon. X. A. Willard 
elected President. A very elegant trade- 
room was furnished by the citizens of Little 
Palls, and this is the heud-quarters of the 
board. The room is provided with all tho 
com eniences for business. 
“The trade is in large amount during the 
mid-summer, sometimes 10,000 hoxes, or 600, 
QUO pounds ?90,000 in value being transferred 
at a single meeting.” 
We may add that the sales of dairy pro¬ 
ducts at the Little Falls market have 
amounted, during a single season, to between 
three or four millions of dollars. Aud now, 
brother WlOKSON, will you tell us whether | 
that nice looking cheese, represented as be¬ 
ing cut on the block, is “ oleomargarine ” or 
whether it has been properly branded or 
not ? 
ADVANTAGES OF THE NEW METALLIC 
BUTTER PACKAGE. 
Mr. James Gilbeds of Chautauqua Co., 
the inventor of a new metallic butter pack¬ 
age, writes us that by covering the wooden 
package with tin it makes a much cooler 
package for the butter than the old style of 
package. In a trial of these packages dur¬ 
ing hot weather it has been found that the 
butter arrives in market it) a cooler*, and, as 
a consequence, in a firmer or harder condition 
us to texture than in the common package. 
His idea of having cheap packages holding 
different weights of butter, from five pounds 
np to fifty pounds i3to meet the wants of rhe 
retail trade, thus providing customers with a 
package that will keep butter in good order, 
aud which need not be returned. Many per¬ 
sons prefer to buy butter in small parcels, 
and to such a package of five pounds is pro¬ 
vided. Others are better pleased with a 
ten pound package or, perhaps, with a twen¬ 
ty or twenty-five pound package, while oth¬ 
ers yet would fake one weighing fifty pounds. 
Ir. all eases a neat, clean, cool package; cue 
that is impervious to air or moisture from 
without; one tint will keep the butter in 
good order while it is being consumed, and 
yet is furnished to cheaply that it need not 
b© returned, he regards as an important de¬ 
sideratum in the retail trade, since it avoids 
cutting into small lumps, and the exposure 
of the butter to tho air while in the grocers’ 
hands. He thinks that with these packages 
a farmer could ship his butter to market 
every week, and thus get it to the consumer 
with all its rosy 11avor, and, therefore, the 
highest market rates would be reached. 
He thinks farmers often, and indeed, gen¬ 
erally, nmko a mistake in holding butter 
through tile sseuson in order to obtain a bet¬ 
ter price. Iu the old style packages butter 
does not keep perfectly sweet on top if held 
several weeks, and if a farmer has been 
holding until he lias ten or fifteen packages 
on hand aud then sells, ho gets the top price 
only lor the two or three packages last made, 
a deduction being made on the rest, because 
of deterioration of flavor on tup of the pack¬ 
age. It would have been better, lie thinks, 
to have taken the market price from week 
to week, without running the risk of holding 
and det erioration. If butter, however, is to be 
held, he recommends that it be sealed per¬ 
fectly air-tight, aud this is accomplished in 
his package with a tin cover, which, after 
tho package is filled, may be soldered up 
thus effectually, excluding it from the air 
and from all external odors. 
These packages are of tin lined with wood, 
aud are offered at prices runging from twen¬ 
ty-five to seventy cents each, according to 
size. 
-♦♦♦ - — 
ONONDAGA FACTORY FILLED SALT. 
We know of no better salt for dairy pur¬ 
poses than that known as the “ Onoudaga 
factory filled ” salt,, manufactured by the 
American Dairy Salt Company of Syracuse. 
We have used this brand in our own dairy, 
in the past, and have always found it unex¬ 
ceptionable for either butt or or cheese, and 
we believe from numerous tests, and from 
the testimony of a large number of our lead¬ 
ing dairymen who have used it, that no bet¬ 
tor article than this can be had in the mar¬ 
ket. 
Wo have frequently recommended this 
salt to dairymen who have been using for¬ 
eign brands, and in no instance, where a 
change has been made to the Onondaga, bus 
there been any complaint. On t he contrary, 
we have been assured repeatedly that the 
Onondaga was fully equal in purity, and 
gave us good satisfaction as the more expen¬ 
sive foreign brands. 
We believe in patronizing home manufac¬ 
tures that are equally os good as those made 
abroad, and more especially is the home ar¬ 
ticle deserving of patronage when it is hot 
only of equal quality to the foreign but Is 
furnished more cheaply. 
The American Salt Company have taken 
great paius to make a superior article of salt, 
tor dairy purposes, und, having succeeded in 
putting upon tho market a faultless brand, it 
seems very unwise in many of our dairymen 
to pay an extra rate for foreign salt under 
the mistaken impression, that it is purer or 
of better quality tbau that furnished by tho 
American Company. 
-- — 
PRESERVING MILK. 
According to Prof. Kolbe, Salicyie acid 
has a preservative influence on milk. By the 
addition of four per cent, of the acid fresh 
cow’s milk Will keep 86 hours longer from 
coagulating than it w ould if not treated with 
the ucid. The best manner of applying the 
acid, it is stated, ,s in the form of crystals, 
care being taken that these be not too large. 
209 
Horseman. 
SCOTTISH HORSES. 
An English writer in a recent article on 
Scotch and English farming, says of the 
Clydesdale horses j 
Although Scotch farmers generally have 
something to learn from their Euglish breth¬ 
ren in the management cf cattle and sheep 
and require to improve considerably in the 
selection and style of their hacks and har¬ 
ness horses, they stand almost unrivalled in 
the breeding und management of tboir cart 
horses. There is no better fanner’s horse 
than the Clydesdale. He has the power in 
the right place ; he cun move off smartly 
with two tons behind him ; be walks four 
miles au hour ; trots, if need be, [seven or 
eight ; is active and hardy ; Ids leet aro 
sound and good, and Messrs. I’iekford and 
others who use many horses in largo towns 
assure mo that no horses stand tho work of 
tho stones like the Clydesdales, and uone 
bear up ?o well against the rough mage and 
buffeting to which these big, willing van 
horses are so often subjected. Tho heaviest 
and most valuable Clydesdales are bred 
within about 28 miles of Glasgow ; their 
style and usefulness have of lute years been 
improved by breeding them with liner and 
less hair about tbe legs, lb is the hay of the 
Clydesdales that enables the Scotch funner 
to overtake his work with so IVw horses. 
With nearly double the area of arable lund, 
the agricultural returns show that in Scot¬ 
land there are 3.9, iu England 4.2 horses per 
100 acres. Three horses ure considered 
amply sufficient to work 100 acres of medium 
land under a fon r or five course rotation. The 
horses are invariably worked in pairs, plow 
an acre a day and are used m single and 
double carts. Wagons are unknown in Scot¬ 
land. 
-«.-»«- 
BALKY HORSES. 
I once heard of on unfortunate gentleman 
who had become insane, but wa3 restored 
to sound health simply by causing the mind 
to make a sudden revulsion; which was 
done by skillfully causing him to become 
jealous of his wife, who waa a most excellent 
lady aud aware of tiie process. 
Ou this hint we might learn to manage a 
balky horse. lie is insane on the subject of 
going, that is self evident. If we can manage 
to make him think on some other Subject, ho 
wifi naturally forget about going and go be¬ 
fore he knows it, The following devices^ 
have been successfully tried to accomplish 
the desired end : 
1st. Tying a string around the horse’s ear 
clove to the head. 
2d. Hitching the horse to the swingletrea 
by means of a cord instead of the tugs ; the 
cord fastened to the horse’s tail. 
3d. Filling the mouth full of some dis¬ 
agreeable substance. 
4th. Tying a stout twine around the leg 
just below the knee and then removing it 
when he has traveled some distance. 
Never whip a balky horse, for tho more he 
is whipped the crazier he will become. Let 
everything be done gently, for boisterous 
words only confuse him und make him 
worse. Treat him in the mild manner that 
you would a crazy man, and you will succeed: 
■ ♦ ♦ ♦- 
THE ARABIAN HORSE, 
The Sporting Times, speaking of the Ara¬ 
bian horse, says Lord Strathnairn holds a 
contemptible opinion of tho English race¬ 
horse, and like many men who have been 
iu India, ho has long stories to toll about the 
excellence of the Arab. He wa 3 one of tho 
Royal Commissioners ou the horse questiou, 
and irritated Admiral Rous by asking him 
whether it would, not bo advisable to prohib¬ 
it horses being trained before they ure six 
years old. “As well try and make a soldier 
of an old man of GO,” waa the reply. At 
Goodwood last year, when Lord Straitlinairn 
was telliDg one of his stories concerning a 
horse he had thut was descended from a 
famous Arab mure that had been presented 
to him iu Indiu, Mr, Gerard Sturt remarked 
that he would back the worst horse in 
his stable to run him over the Beacon Course 
and give him £10. A match was according¬ 
ly made for £100, and was run the first 
week in May. Ldrd Straithnairn had the best 
of it, as Mr. Fox, On whom 7 to 1 was betted, 
broke down a mile fr«m home. Notwith¬ 
standing this, however, strange to pay, he 
was beaten by only a half length. If Lord 
Straithnairn is wise, ha will be satisfied with 
this stroke of luck, and not make any more 
matches. 
