be made by evaporating the clean whey by 
boiling in pans, in the same way that sugar 
is made from the sap of the maple or the 
juice of sugar cane. The whey must be 
sweet., and free from albumen and oil, and 
this is eiftilj effected, as these impurities 
rise to t he surface on bringing it to the boil¬ 
ing heat, when they may be skimmed off. 
An estimate has been made of the annual 
yield of sugar from thirty factories, averag 
ing 400 cpws each, and it amounts to the 
enormous quantity of two millions of pounds. 
This, at the low price of ten cents per pound, 
would come to $200,000. It must be evident 
that the source of income from the dairy 
would be very ranch increased was some 
practical and inexpensive method invented 
to take this article from the whey. Whether 
evaporating pans can be constructed, and 
heat used economically in securing this ob¬ 
ject, is a question for investigation. 
There is another important question con¬ 
nected with the subject , and that is, whether 
there is a market demand for large quanti¬ 
ties of milk-sugar. Doubtless there are out¬ 
er uses to which it could be put than these 
now employed. It would be well, ir, seems 
to us, if some of our inventive genius were 
turned in this direction : for possibly there 
may be “millions in ir.” 
spirit that after washing and resting a little 
time he went again to the yard. He had 
determined that there should be but one 
master on the premises, and notwithstanding 
the entreaties of his wife, he did not hesitate 
to go on the battle ground unaided. He 
found his victory complete. The conquered, 
cowed, humbled animal ran from him like 
a whipped spaniel. The victory complete 
the victor found himself more fearfully 
injured than he supposed, and it was several 
days before ho again left the room. We 
saw him when he was able to ride to town, 
and he was yet in a decidedly dilapidated 
condition, but in a fair way to recover. 
THE OLEOMARGARINE CHEESE WAR. 
Now that-the American Grocer has become 
convinced that its “battle cry” and war¬ 
fare against the improvement of skim milk 
cheese by the use of oleomargarine were hasty 
and inconsiderate, what have the Boston Cul¬ 
tivator and American Agriculturist, which 
took their key note from the Grocer in de¬ 
nouncing this improvement, got to say ? The 
Grocer, on learning all the facts concerning 
oleomargarine cheese at the factory at Mc¬ 
Lean, under the charge of Capt. Gardner, 
lias the good sense, honesty and respect for 
fair dealing, to say that “ from all the weight 
of testimony adduced wo are fully pre¬ 
pared to admit that Capt. Gardner’s Com¬ 
pany makes a fair, honest and palatable 
product, of which they need not be ashamed.” 
This admission is creditable to the Grocer, 
and is in quite as strong language as any we 
have given in our account of oleomargarine 
cheese. Wo are sorry, of course, to have 
been held up in the columns of the Grocer to 
the prejudice of its readers in this matter— 
sorry to see our friends, Prof. Caldwell, 
Prof. W ickson and others, stigmatized for 
stating substantially what we stated. Still, 
the acknowledgment of its error at this late 
day in the discussion goes far to ameliorate 
its former language. It would be well for the 
Boston Cultivator and the American Agri- 
acter before joining in the wake of mistaken 
cult.urist to take more pains in the future ami 
examine the merits of questions of this char- 
nnd unjust, denunciation, and thus mislead¬ 
ing their readers. 
We were satisfied from the first that this 
war on the improvement of skimmed cheese, 
was uncalled for.—was a wrong against pro¬ 
gress in dairy manufacture, which would, 
in time, be discovered and righted. It is 
not the first time we buve been denounced 
for standing squarely up for progress in 
dairy manufactures, but we have had the 
satisfaction to sea our own ground main 
A TERRIBLE FIGHT WITH A BULL 
edged the mastery of Mr. Pond. He had 
been a terror to the help upon the farm, 
and had often hurried out of his neighbor¬ 
hood those who had occasion to pass through 
the fields where he was grazing. Mr. Pond 
hud frequently urged his laborers not to run 
from the animal, but to show nu fear and he 
would not dare attack them, but they 
always took the part of discretion and got 
out of his way. 
One evening last week Mr. Pond finished 
milking his cows in the barnyard, and was 
returning to his house with a full pail of 
milk, when he had to pass by this bull. He 
noticed that he shook his bead sullenly aiid 
looked vicious. But he passed along, think¬ 
ing nothing of it. He had not proceeded far 
before he heard the rapid step and low 
moaning bellowing of the animal close by 
him. He turned to catch the bull’s horns 
with his hands so as to prevent his being 
gored, and was tossed into the air. He came 
down, pail, milk, and all upon the animal’s 
head, and was again thrown into the air, 
and as he fell he struck on l,lie opposite side 
of the fence. He was somewhat bruised 
and his clothes torn by the rough handling 
and the fall, but being a stout, muscular 
man, his impulse was to eh istisolha insolent 
beast. Accordingly ho secured a heavy 
dub, which had been a sled-stake, and 
jumped over the fence into the yard. He 
was met by the bull, which, with horns 
poised, with head fixed and stiffened neck, 
plunged at his unequal advqpsavy as he 
approached. Mr. Pond struck him a lerrit 
ie blow across his head, splintering and 
breaking the cudgel, but making no other 
impression upon his bullship except to in¬ 
furiate him. 
The combat was getting fearful. The 
bull dashed upon Mr. Pond, who, without 
any means of defense, was iu iinmmeut, 
deadly peril. He sprang aside, caught the 
animal by one horn and one ear, and en¬ 
deavored to keep away from him, but was 
shaken about like a bundle of hay. He lost 
his hold, and a second time was tossed high 
into the air and fell beyond the fence into 
the adjoining field. The maddened animal 
rushed at the fence, roared and bellowed, 
but Mr. Pond, undismayed, determined to 
master the field. He started to the house 
for his ax and would have split open the 
hull’s head rather than be conquered. But 
on nis way be came upon a heavy three- 
fined pitchfork. Seizing this he started 
again across the yard. More savage and 
more desperate than before, the beast met 
him, but, Mr. Pond stood his ground, and as 
the bull approached he did not turn aside 
but struck him full in the face with the 
sharp tines of the fork, expecting to turn 
him back by the acute pain. But he was 
again mistaken. The animal rushed at him 
and was bearing him against the fence 
where he would have crushed him like a dry 
weed. Mr. Pond saw his peril and threw 
himself forward upon the neck and horns of 
the bull, and, clinging to his neck, threw up 
his feet so as to avoid the fence. 
In this predicament he was tossed ar.T 
flung about, and the fork was thrown from 
his grasp, and flpally he too was unseated 
and fell over beside the animal. Fortunately, 
in his fall, his hand came upon the fork, 
which he caught, and, with a full sense of 
the importance of using his power, he thrust 
the strong fork again and again into the 
side, flank, and neck of the bull with all the 
force of his powerful arms. The combat 
now waxed hot. The heavy thrusts were 
quick and effective, and as the tempered 
tines twanged from the tough hide of the 
bull, the blood spurted from the deep in¬ 
cisions. Nerved by desperation and pain, 
Mr. Pond kept up his terriole warfare. The 
animal failed in every attempt to get. him on 
his horns. Into ids broad sides ruined 
lightning shots of pointed steel,, thicker, 
faster, deeper. The contest grew unequal, 
the strong beast bellowed now with pain. 
A COMMON SENSE VIEW OF FOOD 
The following from the London Farmer of 
Oct. 18, shows that the food question is 
attracting much attention in England. The 
result differs considerably from the hasty 
conclusion of Prof. VV. O. Atwater com¬ 
mented on In the Rural of Sept. 25, thatnon- 
nitrogenous foods are not only rmniitritfous ; 
but in certain eases positively injurious, and 
we earnestly commend it to hia attention : 
“Something like a ‘Rattle of the Foods’ 
has been going on for some time. Many 
medical men, neglecting the evidence of their 
experience, have declared against the com¬ 
mon use of non-nitrogenous food as Innutri¬ 
tions, although its uses are as paramount in 
supporting human life as t.he most highly- 
nltrogeuous edible substances. Starch, for 
instance, has a value ns a nutriment like 
sugar and fat. Of course we know neither 
muscle nor boric can be made of starch alone, 
but neither can muscle or bone be accumu¬ 
lated if man or animal bo fed entirely upon 
nitrogenous foods, even though they contain 
phosphates, lime, &e., in combination. Fed 
<fh nitrogenous food alone, death is as certain 
as on a prolonged continuous dint of starch, 
sugar, or fat. Farinaceous foods are of 
equal importance in the economy of life, as 
any other. Such are the teachings of Mr. 
W. ,T. Cooper’s paper read before the chemi¬ 
cal section of the British Association at 
Brighton last week, and we must admit his 
arguments are at, all points conclusive. Man 
does not live by bread or beef, butter or eggs 
alone A mixed diet is essential to him. 
His health, however, depends greatly on the 
proper admixture and administration of 
food in childhood or manhood, sickness or 
old age. Farinaceous substances such as 
arrowroot, corn flour, mid similar substances 
are as valuable foodB in their way as any 
Other kind, In Ireland it is well known that 
starch furnishes about, 80 per cent, of the 
actual weight of nutriment taken by the 
peasantry, potatoes only containing some 1V 
t,o 2 per cent, of albuminous matter, and 22 
or 23 per ce t of sta rch, the rest being water. 
Tn India, China, Mexico and some of the 
South Sea Islands besides other places, 
nine-tenths of the food consumed hy the in¬ 
habitants is mainly starch. la England our 
diotarjrB are apt. to be too nitrogenous and 
hence the great, value and necessity for 
assimilative farinaceous fond. That, some 
foods are nitrogenous and others farinaceous 
Is advantageous, as long as no perfect food is 
known to exist., with the exception always 
of milk. Bui Mr. Cooper rightly maintains 
that It would be as idle to complain of the 
butcher for not selling vegetables as a proper 
part of the joint, or the baker for not, selling 
nutter with his bread, as to raise objections 
to these starchy foods, which are the most 
convenient, media for conveying by admix¬ 
ture a wholesome amount of nitrogenous 
substance, modified according to the re¬ 
quirements of children and invalids, who 
would otherwise be incapable of assimilating 
ordinary food.” 
PHILOSOPHY OF OBTAINING CREAM 
FROM MILK SET AT LOW 
TEMPERATURE. 
The Swedish system of setting milk in 
ice-water in order to obtain the cream is new 
to most dairymen, and has not been tried to 
any extent in ttiis country. The impression 
has generally prevailed, chat to reduce the 
temperature of milk to so low a point, as that 
adopted in Lite Swedish system, would pre¬ 
vent the cream globules from rising. This 
has been urged time and again, by those who 
pretend to be learned in dairying, but who 
never took the trouble of verifying their 
opinions by experiment. 
it lias been known, however, that for some 
time past, Swedish butter has acquired a 
high reputat ion in England, and hue sold for 
a comparatively high price, indeed, often 
outselling all other sorts in the London mar¬ 
ket. The question, then, has occurred, 
whether the plan of sotting milk in ice watt r 
and reducing it- to.about 31° Fahr. may not 
be of advantage. That cream rises rapidly 
when milk is treated on the Swedish system 
is a fact beyond question, and some Araei i 
can experimenters have assured us that 
more butter can be obtained in this way than 
by the usual process of setting milk. The 
philosophy of cream rising upon milk re¬ 
duced to a low temperature Las been ex¬ 
plained by Fleiscihmann, who hits made the 
physical properties of milk the subject of 
study. According to this scieutist the fcpe- 
cific heat of milk, as shown by the average 
of several determinations, was 0.847, that of 
cream 0.78. The point of maximum density 
of milk was found to be not over 1* C. (1 4-5* 
Fahr. ubove the freezing point of water.) It 
thus appears that milk continues to grow 
denser as it is cooled, until the temperature 
reaches 1° above freezing or lower, while 
water, as is well known, is densest at 4 C C. 
above freezing {39,2° Fahr.) and expands in 
cooling below this. The upward and down¬ 
ward currents formed In a mass of water thus 
cooled to the freezing point would, accord¬ 
ingly, as Fleischmann infers, not occur in 
milk. Hence, the cooling of milk to the 
freezing point would help rather than hinder 
the rising of the cream. 
The Bweuish system of setting milk is 
very fully described in “Willard’s Practi¬ 
cal Butter Book,” recently issued from this 
office, and need not be given in this connec¬ 
tion. 
KEEP THE STOCK IN CONDITION 
MILK SUGAR. 
A correspondent writes us to know if 
milk-sugar is manufactured to any extent in 
this country, and whether the whey from 
the cheese factories could not be employed 
for this purpose. 
Of the solid constituents of whey, the su¬ 
gar of milk is in the largest proportion, be¬ 
ing nearly in the same amount that it is in 
the milk. Good milk contains about five per 
oent. of mdk-sugar, and the analysis of whey 
shows that it yields about four and one-half 
per cent., or half as much weight of the 
sugar as the combined weight of the but¬ 
ter and caseine in the milk. We do not hear 
of any manufactories of milk-sugar in the 
United States, and we know of no effort that 
has been made to establish its manufacture. 
The milk-sugar that we find at the shops is, 
for the most part, imported from Switzer¬ 
land, and is retailed, not unfrequently, at 
$1.00 per pound. In Switzerland it is made 
by allowing the sweet whey to trickle down 
wooden gutters, or troughs, placed on the 
sides of the mountains. Threads are placed 
in the gutters, or troughs, upon which the 
sugar adheres as the watery portions of the 
whey pass off in evaporat ion. 
It has been suggested that milk-sugar can 
Farmers should take advantage of the 
late fall months after the swarms of flies 
iia.ve ceased to afflict the stock, to get all the 
animals not in a good, thrifty condition into 
such a state before the severe weather of 
winter sets in. Animals put in fair flesh 
before cold weather comes will go through 
the winter much better, and with lees 
expense to the owner, than stock starting 
through in a poor condition. 
Provide extra food, if necessary, so that 
an abundant supply can be fed regularly 
while it will do ttie most good. In this way 
a store of carbon is provided tor winter use, 
and may, with good care and comfortable 
quarters, be main tamed in fair condition 
without much trouble. Stock m this way 
may be put upon grass next spring worth 
twice as much as if neglected during the 
change from green to dry food, wnick must 
soon take place Unless great care is taken 
stock suffer more aud depreciate more 
rapidly iu value during the early winter 
and spring months than any other time. 
Precautions should be exercised to avoid the 
great losses winch occur at these times. 
The change should be made by degx-ees. 
When the grass becomes scarce and killed 
by the frosts the dry food should first be 
supplied m small quantities, and the amount 
iucleased as the ease may require. Keep 
the stock growing, otherwise toe results wifi 
not be satisfactory. The neglect in this 
explains one cause of so much poor stock 
being sent to our markets.— It’erle/n Rura 
DETECTING ADULTERATED BUTTER, 
leaso, we nave never neara this charged upon 
our dairymen. Butter is not unfrequently 
adulterated in Europe by persons who make 
a business of repacking, but we do Dot think 
it is often practiced by persons connected 
with the trade in the United States. Since 
the introduction of oleomargarine, fears have 
been entertained that this substance might 
be used to adulterate butter. We do not 
heai- of any complaint being made in this di¬ 
rection. Still, it may be well to understand 
how to detect adulterations when butter is 
suspected to bo mixed with other fats. 
Horsly’s process is very simple, and is as 
follows : A lump of butter is dissolved in the 
smallest possible quantity of methylic ether ; 
me thy lie alcohol is then added, when the fat 
of pork, beef, or mutton, if present, will be 
precipitated, while if only butter be present j with perspiration, bespattered with bkiod, 
the solution will remain clear. lame and almost naked, but so nerved by hig 
