MOORE’S  RURAL 
-YORKER. 
!aii^  ^ttskttdrg. 
N.  Y.  STATE  DAIRYMEN’S  ASSOCIATION 
AND  BOARD  OF  TRADE. 
FIFTH  ANNUAL  CONVENTION. 
[Concluded  from  page  111,  last  volume.] 
THE  PRICES  FOR  1875. 
At  the  interior  markets  we  commenced  selling 
cheese  in  April,  1875,  at  an  average  of  15c.  On 
the  tenth  of  May  it  had  dropped  to  14>g'c.,  and 
during  the  last  of  the  month  there  was  ii  further 
decline  from  ll^c.  to  12c.  During  .June,  from 
12e.  to  13c.  were  paid,  but  in  July  it  di-opped 
again  to  llhi@12Jv;c.;  in  Augii-st, 
in  September,  10J^(®lll^c.,  except  doling  the 
last  week,  when  13@14c.  was  reached  on  extra 
lots ;  in  October,  13(35)140.  paid,  and  in  November 
12@'l3o..  the  mai-kct  being  very  dull  and  de- 
pre.saed. 
Yon  need  not  be  told  that  tliese  prices  have 
been  very  unsatisfactory  to  dairymen,  and  that 
on  many*  farms  no  money  has  been  made.  You 
must  have  observed,  al«0,  that  all  over  the  coun¬ 
try,  and  not  eonflned  exdnaively  to  dairy  sec¬ 
tions,  an  nniisnal  nnmbev  are  offered  for  sale, 
and  many,  I  am  sorry  to  say.  an^  mlvertiscd  uikU  i; 
mortgage  foreclosures.  There  are  muminrings 
all  through  the  State  that  farming  has  reached  a 
close  thing  and  that  there  is  little  or  no  money 
in  it. 
A  BAD  LOOK -  GOOD  FARMINQ  THE  REMEDY. 
Now  at  first  sight  this  may  seem  to  have  a  bad 
look  for  the  future,  but  if  we.  ))robn  to  the  bot¬ 
tom  of  the  subject,  the  way  luit  ol  the  diftlculty 
is  not  so  dark  and  intricate  as  many  suppose. 
Farmers  have  been  getting  lilgh  priees  for  Home 
year.s  and  the  effei-t  lia8be<‘ii  Ion  lax  their  en¬ 
ergies,  to  pay  le.«s  att-  ntion  to  iU«  details  of 
farming,  to  sp<-ml  more  time  from  home  and  to 
indulge  in  elegant  eiiulpagcs  and  other  kinds  of 
extravagance,  expecting  the  farm  to  run  itself 
and  meet  all  obligations,  how  prices,  therefore, 
pinch  sharply  and  hurt.  No:  tin'  true  way  io 
connteraet  tlic  influence  of  low  prices  is  in  better 
farmuig.  Ten  to  one,  those  who  sell  the  farm 
and  abandon  the  business  on  aeeonnt  of  low 
prices,  are  making  a  mistake  whi<'h  they  will  see 
more  plainly  wln-n  the.  remaining  part  of  their 
siu'plu.s  accumulations  liave  taken  wing  and  de¬ 
parted,  as  will  be  very  likely  to  hai»pen.  Is  it 
not  better  to  stand  inanfully  at  the  helm  and  try 
to  get  the  ship  buck  again  into  deep  wat(  i’? 
THE  MISTAKES  Of  DAIRY  MAMACEMEHT. 
One  great  evil  of  dairy  fanning  is  tliat  dairy¬ 
men  have  allowed  the  aimuiil  (uoduct  of  llieir 
herds  to  run  too  low.  The  average  factory  re¬ 
turns  will  scarcely  show  an  annual  yield  of  400 
pounds  of  cheese  to  the  cow.  In  u  great  iiiaiiy 
instances  it  will  not  go  much  above  300  pounds. 
It  ought  to  be  at  least  550  or  OflO  pounds,  and 
GOO  pounds  of  chcce*  at  10c.  per  pound  tunouuts 
to  the  Rame  huiii  as  400  pounds  at  15c-.  I’anucrs 
Huy  that  if  they  can  get  16c.  per  i)oimd  for  tlieir 
cheese  dau-ying  pays  well  at  400  pounds  to  the 
cow.  If  this  is  so,  000  i-onnds  to  the  cow  at  this 
year’s  rate,  would  have  yielded  a  very  handsome 
profit.  1  um  not  suggesting  any  imaginary  or 
impracticable  figures  in  the  yield  of  herds.  1  have 
for  j-earw  been  able  to  go  about  .5.50  (»ourids  of 
cheese  in  my  own  dah’y,  and  not  nufrequeiitly 
have  touched  a  pouil  ahuve  GOO  pounds,  and  tliis, 
too.  with  the  common  stock  of  the  countiy ;  but 
most  of  them  were  bred  on  the  farm  and  were 
descended  from  what  is  known  as  the  Old  Dutch 
Cow  of  the  Yiohawk  Valley.  ThewOTesnlts,  how¬ 
ever.  were  obtained  only  when  I  gave  lu-r.-iom^ 
inspection  to  details  and  farm  management,  and 
when  1  fell  into  tcTiaiit  farming  a  remarkable 
Blirinkage  occurred.  I  ran  name  dairymen  in 
every  County  who  were  accustonu'<l  to  get  better 
returns  from  their  cows  than  I  did,  auil  hence  1 
Icel  warranted  in  giving  you  the  figures  I  have 
named.  And  hd  me  say  to  you,  it  makes  a  veiy 
great  dilfercnce  in  the  profits  of  dairj'ing  whether 
a  cow  yields  ti  profit  of  400  or  WJO  pounds,  because 
the  gain  above  a  certain  point  (which  must  Ijo 
placed  to  the  account  of  expcnse.s)  can  be  credited 
to  clean  lU'oflt.  'I’ho  200  pounds  i-xtra  then  rep- 
I'csents  actual  savmgs,  and  is  like  m)  much  money 
placed  to  your  credit  in  bunk. 
BJYIRQ  FROM  DRDVES-RAISklQ  STOCK  RECUMMEHOED. 
Dairj'iuen  of  kite  year.s  have  got  into  the  habit 
of  filling  up  tbelr  herds  from  droves,  and  a  largo 
share  of  the  arrivals  bought  are  ”  cullk,”  being 
the  poor  milkers  from  dilVerenf  dairies  scattered 
over  the  countiy.  \Ve  mint  return  again  to  the 
good  old  iiractice  of  rairiug  our  own  cows  on  the 
farm.  Let  the  c.ilves  bo  (leleclcd  only  frnm  the 
best  milkers,  and  in  the  choosing  of  inalcs  more 
attention  must  be  paid  to  the  milking  habit  of  the 
family  from  winch  it  is  dc  scended.  There  are 
many  thoroughbred  animals  tvith  l(<ng  pedigi'ees 
that  are  of  no  value  Lutin'  dairy.  If  they  are 
from  ven’  poor  milkm-K  they  are  very  likely  to 
transmit  that  quality  to  their  ofl’spriug,  and  hence 
they  are  not  infrequently  less  ttseful  than  the 
.scrub  that  has  a  good  milking  parentage  from 
common  cows.  I  have  seen  some  Short-Horns  i 
that  could  not  be  made  to  yield  sufficient  milk 
for  the  maintenance  of  tht-ir  calves.  Such  fam¬ 
ilies  are  admirably  adapted  to  the  beef  grower, 
but  should  not  be  introduced  into  the  dairy,  and 
the  same  rule  applies  to  other  thoroiiglibri^s. 
I  am  not  Opposed  to  tlie  hitrodfiction  of  thor¬ 
oughbred  aithnals  for  the  dairy,  and  believe  that 
great  improvement  can  "be  made  in  our  milking 
stock  through  such  bioixl ;  but  we  must  select 
from  good  milking  families  and  not  from  those 
wliich  have  been  cultivated  for  another  purpose. 
Some  people  get  the  notion  that  a  milking 
habit  is  built  up  and  produced  by  extra  feeding. 
If  BXich  were  the  case,  the  Short-Horns  of  all 
families  ought  to  be  the  best  milkers  in  the  world, 
for  there  i.s  no  stock  that  has  been  pampered 
more  by  extra  feeding  than  this  breed.  Tho  old 
AjTsliire  breeders  say  that  you  can  injure  tho 
milicing  habit  of  any  breed  by  tho  excessive  feed¬ 
ing  of  tho  young  auinial,  and  they  make  a  point 
i  tliat  Ayrshire  calves  hitcnded  for  good  milking 
i  eow.s  shall  be  kept  orJy  in  a  fairly  tJirifty  condi¬ 
tion  and  not  made  fat,  as  if  intended  for  slaugh- 
t*>r.  Soiiio  of  the  best  cows  I  ever  o>vned  were 
I  when  calves,  after  the  first  three  wwks,  rained  mi 
whey  and  a  little  oil  meal,  vrith  what  gra.ss  they 
]  could  pick  from  sweet,  nntritiouH  paHtnrage. 
POOR  COWS  EAT  UP  THE  PROFITS. 
Themumber  of  [xior  cows  scattered  throngh- 
!  out  tho  State  is  simply  enonnous.  I  know  a 
'  dairyman  in  Herkimer  County  who  turned  off  tho 
past  fall  33  cows  at  an  average  of  about  §15  per 
head,  which  hi  tho  spring  had  cost  him  §50  per 
head,  and  he  will  bo  obliged  to  fill  up  again  next 
(  siu  iTig  at  pi-rliiips  .§50  per  head.  Other  dairymen 
I  winter  over  their  poor  cows  on  tho  principle  that 
yon  might  as  well  licep  what  you  have  as  to  rnii 
the  iisk.of  getting  nouiing  better  by  selling  and 
tilling  np  again  in  tlie  spring.  I  need  not  say 
I  that  all  the^Ko  poor  cows  do  not  pay  tho  exjicimc 
j  of  keep  and  arc  a  heavy  burden  to  carry  year 
I  after  year;  and  this  is  one  source  of  useless  ex¬ 
pense  which  eats  aw  ay  tlie  profits  on  many  farms. 
I  Dairymen  say  they  ean  buy  cows  cheaper  than 
they  can  raise  them;  bnt  they  will  tell  you  that 
it  is  almo.st  inipoHsiblo  to  buy  a  hue  of  good  cows. 
Let  any  one  go  about  tho  countiy  picking  up 
good  cows,  and  lie  will  find  that  tho  number  to 
be  had  is  remarkably  sniaU. 
A  BARBAROUS  PRACTICE  IT  CAUSES  DISEASE. 
.\gaiu,  the  practice  of  eanying  cows  over  long 
distanci'S  in  spring,  before  they  *•  come  in  milk,” 
i.s  a  most  cruel  and  barbarous  practice,  which 
ought  not  to  be  toleratcil  in  civilized  comnuufi,-.  ' 
ties.  Consider  tho  fright  alone  from  tho  cars,  i 
tho  shriek  of  the  cnjjino.  the  clatter  of  tlio  wheels,  i 
and  Uic  shock  to  the  nerves  of  the  jioor  beasts  as 
the  tnilas  dash  past  each  otlier.  Bnt  in  addition, 
till*  animals  are  often  over-crowded,  often  thrown 
violently  against  each  other  or  against  the  eai', 
starved  for  want  of  food,  maddened  by  thirst, 
forced  to  stand  for  long  periods  upon  their  feet 
under  the  swaying  motion  of  the  cars— and  some 
faint  idea  may  be  Jiad  of  tlie  snlTcriiigH  wliicb 
this  traffic  imposes.  Is  it  any  wonder  that  abor¬ 
tion  and  other  diseases  come  as  a  penalty,  and 
tliat  all  Un  ongh  the  dairy  region  of  CentrM  New 
York  the  complaint  grows  more  and  more  serious 
tliat  our  cattle  are  losing  their  vigor  and  are 
more  subject  to  disease  and  accident  than  for- 
,  merly. 
!  I  am  fiiTuly  persuaded  that  the'terriblo  scourge 
which  has  for  Homo  yi'ars  past  been  so  prevalent 
in  Herkimer  and  tho  ailjoinuig  comities  is  due 
'  to  the  causes  I  have  named.  The  losses  have 
been  fearfully  heavy  from  this  source  on  many 
farms,  and  if  we  are  to  get  relief  it  must  be  by 
the  old  practice  of  raising  stock  and  caring  for  it 
in  a  proper  manner. 
SOME  OF  THE  OTHER  EAKS  IN  DAIRY  FARMINO. 
Again,  many  of  tho  dairvunen  have  fallen  into 
tho  habit  of  purchasing  from  abroad  all  tho 
grain  needed  on  the  farm,  and  not  unfrequently 
it  is  said  that  fniit  and  many  kinds  of  vi'getables 
can  be  purchased  cheajX'r  tlian  they  can  be 
raised.  Danners  will  tell  yon,  too,  that  it  is 
ehi'UjH'r  to  buy  coal  than  to  cut  and  di'aw  fuel 
from  the  wood  lot.  Is  it  any  wonder  that  the 
cost  of  living  is'incroased  tenfold  when  fanners 
purchase  from  abroad  what  should  be  raised  on 
the  funn  ? 
Dairying,  at  pi’cseiit  price.s.  cannot  pay  for  all 
these  outgoes  on  fanns  intrusted  to  hh’cd  help 
and  when  the  proprietor  neglects  the  details  of 
farm  management.  But  good  farming  and  goo<l 
management  doeB  pay,  and  is  the  only  salvation 
for  low  pn'cea  and  dull  times. 
Gentlemen.  I  am  not  disensHing  these  ques¬ 
tions  from  an  imaginary  staudisiiiu.  f  have 
farmed  when  cheese  was  Gc.  and  butter  a  shil- 
ling  a  pound,  and  I  bought  my  farm  on  cretlit 
and  paid  for  it  by  fanning,  I  know  that  to  make 
farming  pay  there  must  be  personal  attention, 
economy  and  brains  put  into  the  business,  and  so 
I  say  the  dairyman’s  horizon  is  not  so  dark  as 
many  suppose,  and  wo  cau  stem  this  ciUTent  of 
low  priees  if  wo  will. 
OAIRYINO  DOES  NOT  RUN  THE  LAND  LIKE  DRAIN  FARMING. 
There  is  one  advantage  in  dairy  farnung  which 
is  scarcely  ever  estimated  at  its  true  value — the 
better  condition  it  leaves  the  laud  in  for  grain  ' 
growing.  Those  who  have  had  experience  m 
renovating  old,  badly  worn-out  grain  farais  well 
know  that  it  is  an  expensive  and  teilious  opera¬ 
tion. 
There  is  no  crop,  iierhaps,  which  exhausts  tlie 
land  so  little  as  pasturage,  and  if  meadows  are 
cut  in  season  and  properly  manured,  with  all  the 
mauure  available  on  the  farm,  the  land  may  be 
kept  in  good  heart  for  a  long  munber  of  years, 
and  especially  Is  tliis  tho  ease  when  the  aftei’- 
math  is  allowed  to  rot  on  the  ground. 
In  England  I  saw  pastures  200  years  old  that 
were  yicldhig  full  crops  of  rich  and  mitritiou.s 
herbage  where  cattle  would  fatten  rapidly,  tlnis 
showing  that  the  laud  had  not  deteriorated,  at 
least  to  any  great  extent. 
Nearly  all  the  old  dairy  pastiu'os  can  bo  im¬ 
proved  by  boning.  In  1855  I  bonod  an  old  pas¬ 
ture  at  the  rate  of  about  500  piumds  crushed 
bones  to  the  acre,  and  the  grass  seemed  to  start 
with  now  vigor,  coveruig  tho  ground  like  a  mat. 
Boning  is  rather  expensive  in  the  first  outlay, 
but,  as  the  effects  will  last  for  15  or  ^0  years,  tlie 
cost  is  not  HO  very  great  after  all. 
Dairj'  farming  then  has  this  advantage,  yoim 
land  capital  can  he  eaRily  kept  unimpaired,  cr  be 
made  to  grow  better,  and  all  improvements  of 
this  kind  may  be  credited  like  so  much  cash  in 
bank. 
eOND'NSED  MItK. 
You  will  observe  that  during  tho  past  year  a 
gri'at  deal  has  been  said  ui  New  York  City  in  re¬ 
gard  to  securing  good  milk  for  city  consnmiitiou, 
and  efforts  have  been  made  to  establish  a  stand¬ 
ard  for  pure  milk  by  means  of  the  lactometer 
test. 
Now,  I  liave  not  one  word  to  say  against  tho 
lactometer.  It  is  a  usi'ful  iiistniiucnt  for  di'b'r- 
minliig  till!  specific  gravity  of  fluids,  but  it  is 
asking  too  much  to  require  it  to  detect  all  tho 
frauds  of  the  milk  peddlars. 
Unili.  as  is  well  known,  can  bo  skimmed  and 
watered,  or  it  can  bo  docton-d  with  sugar  and 
salt  so  that  in  a  Jactomcti'r  tent  tho  adult«;rated 
article  will  mark  ]Uiro  milk  on  the  stem  of  tho 
instruniont.  Tho  bettor  way,  it  seems  to  me,  is 
for  city  peopU'  to  get  in  the  way  of  using  plain 
condensed  milk,  and  if  this  trade  could  bo  gener¬ 
ally  inaugurated,  good,  pure  milk  might  be  scut 
from  the  most  distant  part  of  tJie  State  and  fur¬ 
nished  to  consumers  at  much  choajx'r  rates  than 
those  which  obtain  for  tho  poor,  watered  uiid 
often  inilicalUty  article  now  sold.  The  plain  con¬ 
densed  milk  will  kccji  several  days  in  hot  weather. 
"About  7.5  per  cent,  of  water  Ls  eliminated,  and 
hence  so  much  bulk  is  saved  in  transpoi-tiltion. 
City  pooi>lc  will  never  escape  tlie  fraud.s  and 
abuses  to  wliicli  they  aro  subjected  in  tlie  milk 
triwlc  until  they  get  in  the  habit  of  using  cou- 
dciiseil  milk  and  when  they  ('un  add  their  own 
water  imstoad  of  paying  eight  or  ten  cents  a  quart 
for  it  to  tho  milkman. 
THE  DAIRY  AT  THE  WEST. 
I  have  a  word  also  to  say  about  the  West  and 
its  adaptation  to  tlic  daby.  The  impression  has 
obtained  among  dairymen  of  tlie  East  that  dairy¬ 
ing  cannot  bo  HUcccssfnily  carried  boyimd  tho 
MisBissippi. 
I  have  taken  some  jiains  to  examine  Ibis  ques¬ 
tion.  having  crossed  tho  continent  twico  and  have 
traveled  extensively  in  tiie  far  West,  and  I  am 
oouvlnoed  that  there  arc  broad  bolts  of  land  in 
this  region  where  dairying  may  bo  made  a  sne- 
cess. 
Many  of  tho  native  or  prairie  grasses  of  the 
West  are  exceedingly  nntritious  and  lliey  make  a 
good  flavored  milk. 
Olio  leading  rcrpiisito  for  goo<l  milk  is  an 
abundance  of  clear,  fresh  water.  In  Minnesota 
and  Eastern  Nebraska  the  water  and  gi'asi^''H  are 
excellent,  and  these  States  expressly,  It  seen.-,  to 
me,  afford  a  fine  opening  for  the  iirosecution  of 
Dairy  Husbandi'y  at  a  vei*y  small  outlay  of  cap¬ 
ital. 
MARKETING  DAIRY  BOARDS  OF  TRADE. 
Tho  recent  plan  of  marketing  daii-y  bo.ards  of 
trade  has  proved  eminently  successful,  and  has 
been  of  the  greatest  advantage  to  dairpneu.  The 
inauguration  of  this  system  belongs  to  our  State 
Dairymen’s  AHsoeiatlou.  Wc  were  tho  first  to 
originate  and  perfect  the  niyslein,  and  all  tho 
other  dairy  boards  of  trade,  whether  in  New 
York  or  in  othei-  States,  have  been  copied  from 
om  plan. 
Tho  articles  of  our  AsHOciation  and  the  niles 
goveniiiig  the  Board  we  had  printed  in  circular 
form  for  distiibution,  so  that  it  is  quite  easy  for 
any  section  to  establish  a  market  on  this  system, 
and  it  would  be  well  for  oveiy  dahy  county  in 
the  State  to  have  its  Dairy  Board  of  Trade  and 
sell  goods  at  stated  intervals  and  at  oiio  place. 
In  18G1 1  began  to  rcixirt  the  T.ittle  Falls  dairy 
market,  and  tills  was  the  fiiwt  inb^rior  market 
report  that  had  ever  been  made  in  this  country. 
Br'fore  tliat  time  dairymen  were  obliged  to  get 
their  market  infonnation  from  the  city  pai>t'rK, 
and,  as  a  consequence,  wore  not  wi'll  informed  in 
regard  to  marketing  their  product.  Now,  from 
the  reports  of  the  interior  as  well  as  tho  city 
markets,  dairymen  have  the  means  of  keeping 
pretty  well  iufonued  in  regard  to  supply  and  dc« 
maud,  and  the  prices  that  obtain  from  time  to 
tune. 
Gentlemen:  We  have  a  munber  of  distin¬ 
guished  speakers  who  aro  to  adch-ess  j-oii  on  a 
variety  of  topic.s.  They  liavc  given  these  topics 
much  thought,  drawn  from  practical  experience 
and  observation,  and  it  is  expected  tbat,  after 
each  address,  time  will  be  allowed  to  liavo  tho 
subject  matter  of  the  address  thoroughly  dis¬ 
cussed.  M'o  want  the  result  of  your  experience, 
whether  it  argccs  or  disagrees  with  tliat  of  the 
speaker.  Wo  caunot  all  tliiiik  alike,  experiences 
differ,  and  coneluHious  arc  often  drawn  from  Iho 
same  experionco  that  aro  wide  apart.  Tt  Is  by 
comparing  and  sifting  (ho  evidence  before  us 
that  vro  iiiv  ablo  to  anive  at  the  truUi,  and  this  is 
the  duty  which  ospocially  belong.s  to  the  Conven¬ 
tion.  I  hope  Uiat  no  statement  or  upiiiiun 
promulgating  cri-or  will  be  allowixl  to  pass  at 
this  Couveiitiou  without  challeuge.  I,et  every 
tlicoiy,  or  plausible  explanation  of  a  theory,  be 
closely  Hoi-uthiiscd.  It  is  no  ulTcnse  to  criticise 
here  in  open  convonlion.  if  it  be  done  in  the 
proper  nuiimer  and  with  (ho  view  of  getting  at 
facts  and  principlt^s.  Earnest  discussion  is  so¬ 
licited,  but  it  is  to  be  hoped  that  it  may  not  be- 
*  come  MO  heated  as  to  degenerate  into  wrangling 
and  personal  recrimination.  Wo  do  not  want 
anyone  to  leave  this  Conveulicui  with  afeeUug  of 
bitterness  or  eninity  in  Ids  heart  caused  by  ollcu- 
sive  or  unguarded  roinarks,  and  I  speak  of  this 
more  especially,  bocanso  there  seems  to  bo  some 
feeling  between  those  representing  whole-milk 
oheCHo  making  and  tlioso  representing  the 
skinmied  milk  interest. 
A  great  many  bitter  things  have  bcnii  said  in 
tho  papers  against  tho  manufacture  of  oleomar- 
gartiie  chei'se,  and  nicii  Jiave  been  misrepresent- 
I'd  and  denounced  for  Himply  giving  the  facts  in 
regard  to  its  manufacture.  This  course  has  a 
teiuleneyjtii  ki;i;ji  hack  and  suppress  dairy  Itnowl- 
edge.  What  we  waul  lit  those  Conventious  is  to 
get  all  tlio  iuformatloii  jiossihle  conccnihig  every 
hrunch  of  the  dairy.  If  any  oue  has  a  new  idea, 
has  discovered  a  new  principle,  or  has  made  an 
invention  by  wliidi  tin*  Inisincss  may  bo  im¬ 
proved,  let  him  he  Indiic'i'd  to  come  hero  and 
make  tho  thuig  known.  We  want  to  luiow  all 
ahont  it,  and  to  keep  well  up  with  the  progress 
Unit  is  being  made  from  time  to  time. 
At  the  Anieiican  Dairj-meu’s  (.Vmvention,  val- 
uuhlo  men  have  been  alienated  and  driven 
entirely  away  from  the  meetings  by  allowing  jia- 
[lers,  filled  with  iiersonalities,  to  be  read  and 
discussed.  I  hoi>e  wo  sliall  not  fall  into  tlie  samo 
error.  I  know  tln'ie  is  great  differonce  of  opiii 
ion  in  regaixl  to  the  inlhienco  which  skiinnied 
clioose  may  have  on  the  rejmtation  of  American 
clioese.  It  is  said  that  the  nnuiufactiu’e  of 
Hluiiiiiied  clu'Cse,  if  of  any  grade  of  I'licosc  bc- 
sidoH  tliat  inaile  froin  whole  milk,  iimst.  lower  tlio 
standard  of  our  product  abroa<l.  and  will,  in  the 
end,  bring  disaster  u|nin  uUr  e.xport  trade.  \ 
larger  exporlalion  of  inferior  cheese  may  reduce 
the  price  in  Unit  quality,  bnt,  as  lias  been  shown 
m  till)  statement  made  by  my  Englisb  corics- 
pondent.  Jim'  cbee.se  reniains  uniform  in  juice 
and  Is  not  allVclisI,  How,  then,  are  the  wliole- 
milk  I'aetorifs  to  be  injured;  and  will  not  lino 
diecse  be  the  iiioi  o  eagerly  songlit  after  ? 
Wlien  I  w.as  in  Eiiglniul,  tho  leading  eliecHe- 
niongers  told  me  they  did  net  care  to  deal  ex¬ 
clusively  ill  lino  cheese,  a  elieup  clieesc  being 
needed  for  poor  people  who  eoiild  not  afford  to 
purchase  the  more  exjjcusive  kind.s. 
j  III  18GC  the  English  imported  about  eighty 
I  million  jiouuds  of  Didch  cheese,  which  is  inostlv 
!  made  from  sliininied  milk,  and  they  coutiuiie  to 
'  imjjort  largely  of  Dutch  I'hecHc.  If  tlie  cieam- 
,  eries  can  put  upon  the  inr.rket  a  cheajicr  cheese 
j  than  tho  whole-milk  factories,  arc  they  iiotjdoing 
I  a  grand  thing  for  huinanity  in  affording  poor 
i  peojile  the  means  of  finhsistenee  within  reacli  of 
i  then’  limited  lucans.  Is  it  wise  to  stoji  mauu- 
faeturing  cliei'se  from  Bkinuned  milk,  and  thus 
make  a  wanton  wusto  of  ho  nmeli  good  food, 
while  there  are  inillioiiH  of  jieoplc  who  aro 
pinched  lor  tho  iieceHfiities  of  life  and  cannot  af¬ 
ford  to  purcliaso  dear  foods. 
There  aro  other  feature.s  to  this  question  which 
I  do  uot  care  to  ili.scu.s.s.  T  am  not  hue  t<»  advo¬ 
cate  skim  cheese  making,  or  excln.sivo  whole- 
milk  cheese  making,  but  I  want  oiir  dairvnien 
to  do  that  which  is  the  best,  not  oi  Jy  for  tbem- 
Bolves  but  for  Uie  interests  of  bunianity. 
HOW  LONG  TO  MILK  A  COW. 
Tuebk  seems  to  be  a  prevalent  idea  that  it  i.s 
not  profitable  to  milk  a  cow’  more  than  eight  or 
nine  months,  and  most  duirymeii  diy  olf  their 
cows  early  and  h't  them  go  ihy  three  to  four 
inoiitlifl.  Is  thi.i  the  best  practice  ?  We  think 
not.  A  cow  is  kept  for  milk.  f?he  should  be  bred 
for  holding  out  her  miUi  as  long  as  she  can,  with 
due  regard  for  health.  It  has  been  jiroved  In  the 
case  of  thousands  of  cows  that  have  lived  to 
good  old  age,  that  they  cau  be  bred  to  giv  e  mill: 
ten  months  iu  the  year,  bear  a  good,  healthy  aiiil 
Htrong  calf  aud  be  ready  for  as  good  a  milking 
season  llu-  next  year.  We  should  seek  such  cows 
aud  di.scard  those  that  persi.st  iu  drying  early,  even 
3  if  they  do  give  a  good  mesa  for  a  short  sea-son. 
