MOORE'S  RURAL  NEW-YORKER 
deg.  In  tlie  luorning  tlie  temperature  of  the 
milk  rangeK  about  114  ileg.  Fahr.  Mr.  FAinr  HU.D, 
the  managcT.  nays  lie  doeH  not  want  the  temper¬ 
ature  of  the  milk  to  Intve  fallen  below  64  deg.  in 
the  morning  becauHe,  when  this  ia  the  eaae,  the 
millv  is  too  Hweet  or  has  not  Htiftieiently  ripened 
for  hi«  method  of  eheeac  making-  In  summer 
the  milk  in  raised  to  a  temperature  of  82  deg. 
Fahr.,  and  a  HuOkient  (piautity  of  goodf  sweet 
rennet  added  ti)  prodnoe  coagulation  ho  it  will  he 
lit  to  out  in  one  hoiu'.  The  eoagulatioti  Hhould 
bo  carried  so  far  as  to  have  the  tiuiHs  break 
Hinooth  and  clear  on  introdm  ing  the  finger  and 
raising  it. 
Then  the  nmls  arc  cut  lengthwise  of  the  vat 
with  a  gang  of  steel  knives,  and  allowed  to  re¬ 
main  at  rest  for  a  space  of  ten  minntes.  They 
are  now  rut  erosawise,  aiwl  jiniiiedialely  after  this 
oj>eration  theliorlzoulal  knives  are  used  to  divide 
the  perpendi<'iilar  eolumas  of  curd,  and  when  tliis 
iH  completed  no  more  ontting  is  allowed.  Heat 
is  now  immediately  applied  to  the  mass,  ami  its 
Icmperalnve  is  raised  slowly  or  gradually  nut'd  it 
reaehe.s  !W  deg.  In  Ihe  meatitiriie,  the  curds  are 
very  carefully  moved  with  the  hands  and  tho 
partieles  of  curd  me  aboni  84thB  of  an  inch 
through.  Water  is  used  under  the  vat«  for  heat¬ 
ing.  and  this  is  regarded  as  better  than  ihy  steam. 
Wlienlhu  mass  has  reached  a  temperature  of  98 
deg.,  heat  is  sliut  ofl';  but  in  eipializiug  thetem- 
j)eratnre  of  tlie  watey  under  the  vat  and  the  curds, 
tho  latter  will  i  im  up  to  about  100  deg.  Tho 
curds  are  now  sthred  for  from  ten  to  fifteen  min¬ 
ntes  and  very  slowly,  or  until  the  ht'ai  is  all  equal¬ 
ized  tbronglrtho  mass.  Then  the  curds  are  left 
at  rest  the  eheese  maker's  otUee  being  to  watch 
and  sth'  the  euids  occasionally  until  the  acid 
begins  to  develoiie.  II  generally  lakes  about  an 
hour  for  the  acid  todevelojie  .snllii'ienlly  during 
hot  weather,  and  when  this  point  is  reached 
which  is  indicated  by  the  odor,  or  if  thi!  hot  iron 
is  employed  the  curds  slionld  only  Rpiu  thi’eads 
about  I'ithH  of  an  itjcli  long.  At  tliis  point,  which 
must  be  determined  correctly  by  the  cheese  mak¬ 
er,  the  whey  is  limneiliately  ilrawii  and  the  curds 
dipped  into  the  aink,  They  are  here  stirred  until 
tho  whey  is  all  out  , 'wluni  salt  is  applied  at  the  rate 
of  three  pounds  saU  to  1,000  pounds  of  mlUc. 
A  proportion  of  aimnttoinc  is  used  during  sum¬ 
mer  in  the  milk,  aa  the  l.ondon  dealer.s  to  whom 
the  cheese  goes  on  orders,  recjuh'o  a  colored 
clw’ese.  The  annuttoine  proportion  is  after 
^VHI'nIAN  A  J’nituKi-i.k  recipe,  and  takes  one 
teacnpfnl  for  I  000  poniuls  of  milk.  This  gives 
tlie  dcsireil  shade  and  suits  the  London  trade 
fKactly. 
In  spring  and  fall,  when  the  patrons  are  al¬ 
lowed  to  skim  a  jiortion  of  the  milk,  the  process 
of  mannfactnie  is  varied,  and  is  as  follows : 
The  milk  is  set  at  a  teinpei  atnre  of  84  deg.,  and 
a  quantity  of  rennet  added  snlbcient  to  produce 
eoagnlulion  eomplelely  m  40  minutes.  It  is  then 
cut  in  Ihe  same  way  as  for  whole-milk  cheoHc 
and  Ihe  iiiaHs  raised  to  a  tcmperalnre  of  96  deg., 
which  ultimately  runs  to  98  deg.  in  equalizing  the 
.temperature  of  the  water  and  curds.  The  late 
tall  chccHC  is  salted  at  the  rate  of  2  !,i  to  21^  lbs. 
salt  to  1.000  lbs.  of  milk  and  the  winter  olieese 
gets  only  two  lbs.  For  this  character  of  checHO 
he  docs  not  want  so  much  development  of  acid 
as  for  the  snminer  make.  When  under  Ihe  hot 
lion  lest  the  a<  id  is  far  enough  developed  whcni 
you  ettii  jn.st  p*  reeivc  the  Htriugs  to  start  on  with¬ 
drawing  the  lumps  of  curd  from  the  iron.  In 
winter  he  regards  it  imiHirtaut  to  draw  the  whey 
as  (piickly  as  possible  and  get  the  curds  lu  the 
hoo|i  rapully. 
improvement  of  the  Swedish  aystem  of  butter  I 
making,  an  account  of  wliich  has  appeared  in  ^ 
these  oohimiiH 
CONTAQIOUS  DiSEASIS  OF  BOMESTIC  ANIMALS.  ' 
The  atsjve  was  the  title  of  a  valuable  paper  by  ' 
Hon.  T.  S.  OoU)  of  Couiu  cticut.  He  Huiil  the 
Texan  cattle  disease  had  cost  the  country  millions 
Champaign  Co.,  ill.,  in  one  year  lost  I 
Ikikil  head  of  cattle,  valued  at  it  l.'i  each.  Li  Che- 
shke  County,  Fug..  3,671  cattlo  died  in  one  year 
of  rinderpest,  and  Great  Biitain  has  lost  by  dis¬ 
ease  cattle  to  the  amount  of  160,000,000  pounds  i 
sterling.  From  a  ihsease  in  Egypt  800,000  oxen 
and  as  many  sheep  and  goats  were  lost,  ®.,  lhs  of  j 
which  were  throwii  into  the  Nile,  Ulliiig  it  so  that  i 
at  one  time  a  dog  could  oro.ss  on  the  carcassos  I 
without  wetting  liis  paws.  I’leiiro-piicurnotda  ■ 
liad  a  long  incnhatioii  in  Brooklyn  before  it  made 
iti  appearance  in  cattle,  and — thiongh  the  prae 
tico  of  iniiocniation  hi  the  tail  to  prevent  it  — 
came  to  Im?  known  as  tho  ”  stniiip  tail  disi’ase." 
Tho  only  safeguard  against  cattle  disease  is  the  i 
jMiwer  to  insiie<-t  sea)W)rt.  regions  aiul  Hujiim  ss  all  | 
found  Infected.  Ho  explained  the  lUfferenl  laws 
in  each  of  the  New  F.iiglimd  Htates  on  Ibis  mat¬ 
ter.  Connecticut  had  a  eommission  to  wlioin  was 
given  the  power  to  t“iil<-r  jin-mises  and  toqiiaran-  1 
tine  the  infected  stiak.  Vermont,  from  her  iso-  ; 
lated  iMisiiion,  bad  sutrered  le.ss  than  other  New  ■ 
F-nglaiid  St.ates.  lull  Ihe  State  should  he  jirepared 
for  the  outbreak  of  disease.  I 
Prof.  CaF.say  of  Aniliorst,  Mass.,  gave  an  ad¬ 
dress  in  wbicb  be  urged  the  importance  of  ediu'a-  : 
tion  of  some  farmers’  boys  to  be  vetminiiry  Bur¬ 
geons.  It  was  a  gi'eat  advance  to  put  jiliysiology  | 
ill  schools  and  now  veterinary  surgery  ought,  to 
l>e  one  of  tho  compulsory  studies  in  college.  The 
New  England  eow  doidor  is  genei'ally  tho  most 
Ignorant  person  in  his  region,  and  ho  gave  some 
amusing  illn.strations  of  Ids  practice.  He  s.aid 
there  was  a  vast  amount  of  disease  among  cattle 
not  dreamed  of.  He  liad  known  a.  cow's  lungs 
from  tubercular  disca.so  to  weigh  7!>  pounds  that 
ill  a  healthy  stale  would  weigh  nniy  si-ven  or 
eight.  He  rerened  to  tho  nnhealthfnlncss  of  tho 
meat  of  aniinal.s  atHictcd  with  consuniiition  and 
other  diseases.  | 
THE  CENTENNIAL.  . 
At  tho  evening  Kossion  3lr.  B.  Landketh  of 
I’hlladelpliia,  tho  Snperinti-ndent  of  tho  Agricul¬ 
tural  Department  of  the  Coulennial  Exhibition, 
was  introdiu  eJ  and  gave  a  detailed  history  of  tho 
organization  of  the  Centennial  Commission  and 
the  legislation  of  Congi’css  in  refeioncc  to  tlie 
Exhibition. 
Mr  LA^iniiETii  answered  various  questions  put 
to  him  by  menibeiH  of  the.  assoeiation  in  refer- 
cnee  to  the  Exhibition,  and  a.  general  disenssion 
was  Imil.  in  wbicb  Dr.  Golusjiitu.  E.  H.  Dana, 
Cul.  Hau.ky,  X.  A.  \Vii.i..vHn.  H.ahius  Lewis.  0. 
S.  SKRirEii.  Col.  .loH.N  li.  Me.ui  and  others  pur- 
tieipati  (l. 
'ITie  ( ’oiiiniittee  in  tlu.-ir  report  favored  the  ex- 
hihilion  of  diiiri  products,  and  tliat  .suttieieiit 
fund;'  may  he  guaranteed  to  make,  the  enterpriso 
a  sneeess.  It  reeommeuded  also  tliat  aid  should 
he  askeil  from  the.  Ktavo. 
ERtOAT'S  SESSION. 
The  tirst  painir  in  the  morning  was  read  by 
Gov.  E.  H.  Hyue  of  Connecticut,  in  which  he 
gave  a  brief  history  of  the  progress  in  agrieul- 
tiire.  Thiii  was  followed  by  an  address  from  X. 
A,  \Vn.i..AKi)  of  New  York  oii  “  The  philosophy 
of  i:uring Cheese." 
Mr.  .4.  Vv.  CiiEEVKu  of  Massachusetts,  read  a 
paper  on  the  iiiijirovemeiit  of  pastures.  He  said 
more  feed  ean  lie  jiroduced  from  cue  acre  with 
ten  varieties  of  grass  than  from  ten  acres  witli 
one  variety.  He  urged,  therefore,  that  when 
grounds  are  seeded  for  pa.sture,  a  great  variety 
of  seeds  Hlionl(n»<*  sown.  Pastures  may  be  ke^-t 
iu  good  condition  for  many  years,  if  not  over- 
stiKiked.  He  urged  an  unceasing  warfare  upon 
weeds.  Thistles  can  be  killed  by  cutting  the 
stalks  Is-fore  the  bloom.  rtulerstiK’ltiiig  also  lu- 
jiu'es  pastures,  beeanse  the  rank  growth  of  gras.H 
left,  bv  stock  riiiiB  to  seed.  The  grass  should  be 
dice  as  he  reports.  Ho  says ; — Two  years  ago  I 
purchased  100  calves.  They  were  of  all  grades, 
Kom  scrubs  to  high  grades.  .At  the  same  time  I 
had  a  few  refuse  thovonghbred  calves  that  were 
not  such  as  I  desixed  to  keep  as  breeders,  an<l 
consequently  turned  them  out  and  wintered  them 
with  the  lot  I  had  purchased.  They  were  so  kept  of  dollars 
until  a  few  wcck.s  since,  t^iiU  togetlier,)  when 
lifty-one  choice  steers  were  selected  and  sold. 
Two  thoroughhreil  .‘Lhort-Horna  were  included. 
The  lot  averageef  1..370  lbs.  The  Short-Homs 
were  again  weighed,  to  see  liow  they  conijiared. 
One  weighed  1,570,  and  the  other  1,600  pounds, 
or  about  14  per  cent,  more  than  the  average  of 
the  whole  lot,  InchuUng  themselves.  One  of  Ihe 
.-,(•1  libs  was  then  re-weiglicd.  and  made  l.l.'iO,  or 
alsml  28  jn'r  cent,  less  than  the  Short-Horns 
This  lot  were  all  thi'ce  old  steers,  and  had  tho 
same  fare  from  calves.  The  pnrchasci-  of  these 
cattle  placed  the  value  of  the  Short-Horns  at  •'SI, - 
r>()  above  tbe  value  of  thr.se  common  steers,  which 
at  least  would  be  "0  jicr  AN-nt.  Now  .'in  per  cent, 
in  value  and  28  ]Kr  cent,  in  size  wouW  make  .'iS 
per  cent,  iu  favor  of  the  Short-Horns,  'niis  ad¬ 
vantage  is  due  entirely  to  the  siijicriority  of  the 
Sliorl-l torus  as  a  breed,  their  keej)  Iteing  the 
same  from  calves.  And  tliis  is  not  quite  all ;  for 
a  ]tart  of  the  scrubs  arc  yet  unsold,  not  being  lit 
for  market. 
SUGAR  BEETS  FOR  MILCH  COWS 
Just  looking  over  the  article  in  your  issue  of 
Jan.  1st.  under  the  head  of  "  Diary  of  a  Rnral- 
ist.”  I  llnd  that  he  complains  of  the  .shrinking  of 
at  least  50  per  I'ent.  in  the  quantity  of  his  cow’s 
milk,  from  feeding  her  sugar  lieets ;  and  he  then 
asks,  “An-  they  goo<l  feed  for  milch  cows  ?" 
For  myself,  I  will  answer,  unhesitatingly,  yea, 
better  to  produce  an  abundant  flow  of  riidi  milk 
than  any  roots  I  ever  except  parsniiis ;  and 
especially  far  superior  to  turnips,  being  exactly 
the  reverse  of  his  cxis?rinient  in  fceiUng.  I  am 
satisfied  sometbing  else  is  to  lilanic  in  this,  other 
than  the  beets;  for  whenever,  for  upwards 
of  30  years  past.  I  h.ave  invariably  cultivated  the 
sugar  beet  and  fed  it  largely  to  all  sorts  of  my 
domestic  animals,  with  the  exception  of  hard 
Avorkiiig  horses.  Isdli  raw  and  WKiked.  and  have 
ever  found  it  highly  beiicl'ii-ial  for  them. 
No  longer  ago  than  l-ast  November,  oivr  family 
cow  liegan  to  shrink  somewhat  in  her  milk,  when 
we  were  feeding  hay  with  aiUlilional  mess  night 
and  piorning  of  ludiaii  inciil  ami  wheat  bran  half 
and  half,  with  a  jiint  of  oil  meal.  I  tlK-ii  direct¬ 
ed  most  of  this  mill  iefxl  to  be  stopiied.  and  in 
place  of  U,  ordered  a  is.'ck  of  sugar  beets  for  the 
cow  night  and  inorniiig.  Gii  this  change  of  food 
she  began  to  iiicreaHe  her  milk,  and  in  a  few  days 
gave  tho  same  quantity  that  she  had  done 
previously  when  on  pasture,  and  before  Iwiiig  put 
up  in  tho  stable  on  bay  and  mill  feed. 
Sugar  beets  must  ncecssarily  Is?  superior  f.-cd 
to  all  domestic  animals,  and  especially  to  such  as 
are  giving  milk,  for  they  abound  in  saix-harine 
juice;  ami  to  show  their  value  for  feeding  [mr- 
poses.  as  well  as  for  making  sugar,  I  will  refer 
to  several  analyws  recently  imuleof  llieiniii  Eng¬ 
land,  reported  on  pages  24  and  2.')  of  the  London 
Agricultural  Gazetb'  of  Jan.  .8rd.  These  give  a 
trifle  over  7  to  14  is'r  cent  of  sugar,  and  over  12 
to  20  per  cent,  of  .solid  matter.  In  our  drier  and 
hotter  climate,  I  should  suppose  the  average 
percentage  of  sugar  and  solitl  inatti-i  would  be 
increased  in  the  bi-eterop  ;  bntthis  wonkl  depend 
innch  on  tin*  size  of  the  roots  and  the  soil  where 
THE  VERMONT  DAIRTMEN. 
MEAL  AND  HAY  FOR  FATTENING  STOCK 
SKIMMED  MILK -VALUE  WHEN  FED 
‘•An  Old  Fanner ”  wlio  has  been  aecnstomed  I 
to  feed  and  fatten  a  few  animals,  has  recorded  a 
small  item  of  his  pructici'  lu  regard  to  feeding 
raw  meal  against  cooked  meal.  He  writes : 
“  My  praetice  in  fattmiing  beef  and  swine,  as 
well  as  reeding  cows  for  milli,  has  hceu  to  pour 
boiling  water  on  as  much  meal  as  would  not  make 
the  auimars  bowels  move  too  freely,  at  night,  and 
ill  the  morning ;  wlieii  the  mnsh  is  cool,  give  it 
to  the  cow  or  pig.  In  covering  the  meal  with 
boiUiig  water  in  this  way,  the  starcli  of  the  gniiii 
is  dissolved, and  tlie  latent  nutritive  pi  ois-rlies  ex¬ 
tracted,  and  the  animal  receives  the  i  ntin-  nnlri- 
meiit  of  the  grain.  I  have  for  two  years  jiast 
fattcl  two  ordinary  sized  cows,  feeding  only  li.ay, 
and  only  300  ismnds  each  of  the  former  and 
each  yielded  upwards  of  40  lbs.  of  rough  tallow. 
Salt  was  given  once  a  week,  and  occasionally  a 
tablespoonfnl  of  wood  ashes.  In  my  exiMu  ii-iicc 
100  pounds  scalded  and  fed  as  above  is  equal  to 
200  jiounds  fed  di'y.” 
I.ive  stock  di>  not,  in  eating  dry  meal,  re¬ 
ceive  more  than  one-half  of  the  goodness  of  ihe 
meal,  or  there  would  not  be  so  many  fuvineis 
as  he  knows  who  feed  from  4  to  8  quarts  of 
meal  a  day  to  one  beef  creature,  till  they  feed 
from  7  to  10  cwt.  of  meal  to  one  animal.  Those 
farmers  never  slaugliter  an  ordinary  sized  beef 
that  yields  uiiwaids  of  40  jMUiuds  of  rongh  tallow. 
It  is  a  (uiestion  often  discussed  by  daimnen 
whether  they  can  afford  to  feeil  sUmmed  milk  to 
animiils.  and  any  experiments  showing  its  value 
junst  be  a  help  to  fonii  opinions  and  guide  ftUuro 
action  on  this  subject.  .\t  the  recent  .^nmiiil 
Meeting  of  the  Illinois  Htate  Daii7nien’s  Associa¬ 
tion.  .Tlr.  I.  H.  Wanziui  mndi^  a  staU  incnt  giving 
the  result  tif  Jiis  cxpertmeiit  in  feeding  skimmed 
milk.  Gn  the  lOth  of  November  he  took  Dve 
calves  whose  united  weight  was  257  iioniids,  and 
five  shoats  whose  united  weight  was  487  pounds. 
'J'lic  calves  were  fed  80  days  on  bkiuiiiied  milk, 
consmning  4‘20  gallons,  and"  gained  diuiug  the  80 
days  300  poiuids.  In  the  same  length  of  Umc  the 
iio'gs  cousmritHl  480  gallons  and  gained  173 
pounds.  fJe  concludes  from  this  that  the  hogs 
are  worth  tic.  per  poniui ;  the  milk  is  worth  as  food 
for  hogs  at  the  rale,  of  2j4C.  per  gall.  The  calves, 
on  the  basis  of  being  worth  4(x  per  pound,  would 
make  the  milk  worth  per  gallon.  The  value 
then  of  .sUiinnied  milk  when  fed  to  animals,  he 
thinks  is  at  least  2Mc.  per  gallon. 
N<iw  if  wc  should  asstune  that  a  gallon  of  skim¬ 
med  milk  would,  on  an  average,  make  l^'thsof  a 
pound  of  cheese,  and  if  it  cost  Ifc'lJ^c.  to  manu¬ 
facture  and  fiunisli  it  for  market,  then  the  % 
pound  of  clieese  would  cost.  4c.,  or  at  the  rale  of 
about  .5c.  jter  pound.  In  oUier  words,  ekimmed 
raillc,  when  fed  to  animals  yielding  at  the^ratc  of 
2}4c.  per  gallon,  would  give  tbe  dau-ynieu  tbe 
.siiriie  amount  of  money  tbatit  woukiif  made  into 
skiniincsl  checsi*  at  ric.'per  pound. 
If  our  reasoning  and  llgiircs  are  coircet.  tbo 
relative  value  of  skiinnicd  milk  for  feeding  or  for 
cheese  making  can  lie  easily  detei-rained  and  the 
profits  from  one  or  the  other  procedure  will  de¬ 
pend  ufMin  the  price  obtained  for  the  cheese  in 
market.  It  will  bo  proper  to  say,  however,  in 
this  connection,  that  Mr.  Waszer  puts  a  higher 
value  on  Hkimnicd  milk  for  feed  than  that  ob- 
I  tained  ny  some  other  experiaienters. 
FANCY  SHIPPING  CHEESE  OF  HERKIMER 
COUNTY. 
Thk  following  is  the  prixrcss  formaUiig  “  gilt- 
edged”  fancy  chccM’!  for  llic  London  inarket  at 
one  of  the.  most  noted  fnctrii  ics  of  Hnrkinii  r  Go., 
N.  Y. :  — In  wann  weather  during  snmiuer,  the 
milk  is  cooled  by  nniniiig  water  under  the  vats 
to  a  teinperalnrc  of  70  deg.  Fahr.  Tlie  water  is 
then  turiK'd  olV  for  the  night  and  the  agitator 
ktqit  moving  very  slowly  until  morning.  If  the 
weather  Is  cool  iu  snimner  the  water  is  turned  off 
when  the  milk  has  fallen  to  a  temperature  of  74 
SCRUBS  vs.  GRADES 
A  coBKESPONDKNT  of  the  Utica  Herald,  has 
been  experimenting  as  to  the  relative  profitable¬ 
ness  of  scrub  and  grade  cattle.  Pi  obaUy  he  does 
