MABCH  4 
MOORE’S  RURAL  i^EW-YORRER 
u~ 
Jilirii  ijus[i;inh-i). 
THE  PHILOSOPHY  OF  CURING  CHEESE. 
Address  of  X  A.  Willard  of  the  Rural  New- 
Yorker  before  the  Vermont  Dairymen’s 
Convention,  Jan.  21,  1876. 
[Ooncludod  from  j>aKe  l.’lo,  laal  No.] 
HOT  WEATHIR  CHEESE. 
I  coMK  now  to  apeak  of  -  hot  wca*her  chcoao" 
— chcoao  tiiadc  in  July,  or  in  fact,  at  any  time 
when  the  cnriiig  ia  carried  on  during  iutenHoIy 
hot  weather.  It  ia  alnio.st  noedJeas  to  tell  yoii 
that  the  great  Indk  of  this  choeso  ia  more  or  leas 
off  Ihivor,  the  cnlor  and  llavor  resemhluig  that  of 
puti'id  nioat.  Tlu^  decomposition  hii.s  taken  on  a 
taint  that  is  decidedly  offensive  to  the  lovers  of 
good,  sweet  fotsl— often  so  intensely  disagroc- 
j  able  as  to  cause  vomiting  wlion  by  mistake,  or 
I  withont  warning  f rom  the  ol factories,  it  lias  been 
taken  in  Uic  montli.  Immense  '‘Uiintities  of  tliis 
cheese  go  ujjon  tlie  market  evoi-y  year,  and  when- 
e\er  tiiat  happens  there  is  a  break-down  in  prices 
and  boa\y  losses  to  the  proilucer  and  not  uufte- 
(inenll^  to  the  dealer  also.  Every  cheese  maini- 
factnror  knows  Unit  Uio  hot  weather  to  which 
the  cliecso  has  been  exposed  in  ill-i.-onstriicted 
enring  iionses,  ha.s  been  tlie  cause  of  this  trouble. 
If  yon  .stand  in  Uic  niarktit  as  I  havt;  done  for 
the  past  15  years,  and  see  tho  sacriacc  that  is 
made  from  time  to  time  by  factories  and  dairy¬ 
men  on  such  goods,  you  will  wonder  why  so  liu’lc 
attention  ha.s  been  given  to  guard  against  those 
losses.  The  manufacturer  will  toll  yon  that  there 
are  no  means  of  controlling  temperature  in  his 
curing  rooms— that  tiic  cliec.-so  when  two  or  three 
weeks  old,  was  is-rliaps  til  right  and  ought  to 
have  been  sold  Just  at  that  moment,  but  the  hot 
weather  coming  on  was  the  cause  of  the  trouhlo, 
and  of  courso  tlie  goods  must  go  at  a  lower  price, 
or  in.h  ed  at  any  price  tJie  dealer  may  chuono  to 
give. 
Now  it  is  bad  llavor  that  iujure.s  Aiuoi’ican 
clieese,  both  at  liome  and  aliroad,  more  than  all 
other  causes  combined.  A  clice.se  may  Ijo  dry  and  I 
lack  fat ;  but  if  it  i.s  clean,  sweet  and  nutty  in  I 
taste,  it  can  be  tolerated  on  the  table ;  hut  a 
stinking,  ]iutrid  lum2>  of  cheese  can  only  be  on- 
diued  by  tho  very  lowest  classes,  who  know  notb- 
ing  ol  the  Iiest  kiiul  of  foiKl,  aiul  are  witling  to 
take  tlie  worst  without  questioning. 
A  ROOM  AT  tow  TEMPERATURE  NEEDED. 
All  factories  should  he  (wovidod  witli  what  may 
ho  called  a  refrigerator  room— a  room  in  .some 
way  connected  with  tlie  ice  house,  in  the  plan  if 
yon  please,  of  C!rozier’s  ,^rilk  Collar,  where  pipes 
are  arrangc.l  to  lead  the  cold  air  from  the  ice. 
thins  nvlncing  the  teniperalnrc  to  till  deg.  or  be¬ 
low  and  holding  it  low  ;  then,  as  soon  as  the  hot 
weatlier  cheese  has  sulhciently  ripened  and  wliilo  * 
its  flavor  is  perfect,  let  it  be  carried  to  tlie  vefrig-  ' 
orator  rooni,  where  it  may  1-e  ke.ot  at  a.i  low  a  ' 
temperature  Unit  femK-ntation  and  ail  change  bo  ‘ 
arre8te4l.  Sindi  a  room  d(>cs  not  cost  very  mucli  ' 
and  chee.se  could  be  held,  bore  for  a  few  weeks  in  * 
hot  weather  or  until  a  favorable  time  for  slii])-  * 
ment,  retaining  the  same  flavor  as  it  had  when  it  ^ 
left  the  ciu'ing  room  ;  and  in  tliis  way  largo  sums  ’  * 
would  1)0  saved  to  inunufactun  rs  on  acoount  of  * 
‘  ‘ill-tlavorcd"  choose,  while,  by  relieving  the  inaik- 
et  from  this  class  of  goods,  tlie  consumption  would 
be  promoted  and  all  clas.ses  honelitcd.  ^ 
In  England  tho  large  receivers  of  American 
clieese  have  their  storerooms  below  tlie  smffaco  ^ 
of  tlie  gi-onnd.  Those  arc  well  ventilated  and  ^ 
witli  stona  floors  are  so  cool  that  the  cheese  when  ^ 
once  cooled  off,  undergo  but  little  chango.  I  ' 
have  scon  cheese  come  in  fearfully  bulged  and'  ^ 
heated  and  to  apiK-arauco  almost  a  total  loss ;  * 
but  tho  men  in  uhargo  go  b)  work  immediately,  “ 
removing  tho  boxes  and  placing  tho  chcose  npim  ^ 
the  cool  atone  floors  and  in  a  day  or  so.  by  turn-  ^ 
ing  and  manipuJating,  the  cheese  ore  again  lu  ^ 
shape,  when  they  are  returned  to  tho  boxes  and 
are  ready  to  he  offered  for  sale.  " 
Is  it  not  singular  tliat  a  buniness  of  such  mag-  •' 
nitiide  as  tlic  daii'y  should  continue,  year  after 
year,  to  make  a  wanton  waste  of  its  best  goods,  ^ 
simply  from  a  neglect  of  means  easily  supplied  " 
and  witliin  the  roach  of  every  establishment  ' 
where  cheese  ia  jirodnced  ?  ^ 
OFFICE  OF  THE  FAT  IN  CHEESE, 
I  have  referred  to  moisture  as  one  of  the  irn-  o: 
portaiit  clomonts  of  cheese,  and  I  liave  a  word 
now  to  offer  concerning  the  fat.  When  I  was  In 
London  in  iSfifl,  Prof.  Vojslcker  showed  me  a  I  ii 
cheese  from  Norway  wliich  ai»pearcd  to  be  6.x-  n 
ccc^ngly  rioli  la  butter.  Tlio  easoine  was  com-  ili 
pletely  broken  down,  the  mass  being  so  mellow  U 
and  plastic  as  to  be  easily  spreail  witli  a  knife,  tl 
like  butter.  It  was  sweet  luid  clean  flavored,  and  '  al 
1  was  greatly  surprised  when  informed  that  tliis  ci 
c  eese,  on  analysis,  yielded  scarcely  any  butter  ti 
in  Its  composition.  With  om-  present  knowledge  I  pi 
o  c  ecse  making,  fat  in  cheese  appears  to  he  ol 
essential,  not  only  on  accoimt  of  its  own  vii-tnes  d( 
as  a  food  hut  a.s  a  promoter  of  fermentation.  In  d 
skimmied  milk  ehce.se  a  larger  quantity  of  rennet  tli 
must  he  use4  than  ip  whole-niilk  cheese,  LK;can.se  hi 
in  tlio  latter  the  fat  feeds  the  ferment  and  thus 
enables  the  e.'iscinc  to  bo  more  easily  and  effoc- 
__  tually  broken  down. 
—  ‘ •  The  oflice  of  the  fat  and  the  trau.sfonnation,” 
E.  says  Dr.  U.vhttaii  .  “may  be  ea.sily  seen  in  a  minute 
portion  of  Nonfcliaicl  cream-clieeso.  Jly  placing 
a  jKirtion  about  the  size  of  a  pin's  head  upon  an 
ordinary  glass  slip,  moistening  it  with  distilled 
water  and  spreading  it  into  a  thin  ilhn.  tho 
change  which  it  niulergoos  can  be  readily  watch¬ 
ed.  Wien  kept  in  this  moist,  mieoverod  state, 
in  a  damp  chambor.  at  a  temperature  of  G5  deg. 
le  Falir,,  1  have  found  that  al  tlio  cx)nration  of  IS 
ly  horn's  nearly  onc-half  of  the  fatty-kxiking  mass 
,u  had  undergone  scgmcutailon  into  fungi  germs, 
,s  many  of  wJiicli  had  in  their  turn  grown  out  into 
)f  well  developed  fllauicnts. 
a  Tims  it  would  appeal’  that  a  certain  amount  of 
>f  fat  in  tJie  choose  has  an  important  influence  in 
modifying  and  as.similating  tho  oilier  constituents 
ir  80  as  to  make  the  cheese  mellow  and  palat- 
u  able.  From  experiments  tliiit  have  boon  made. 
If  it  has  been  found  tliat  a  cheese  with  from 
1-  15  to  *2(1  per  cent,  of  fat,  under  proper  iiianufac- 
8  tui'o  and  ciming,  will  appear  to  bo  riob  and  mel- 
1-  low,  with  no  indication  of  luannoss,  and  <]uito 
.  equal  in  taste  to  much  of  the  wholc-millv  cliccse 
I  that  we  see  in  tho  market. 
1  Whetlier  we  shall  ho  able  by  our  progress  in 
.  knowledge  and  by  our  increase  in  daii'y  .skill  to 
r  make  what  soenis  to  the  taBte  to  be  a  rich,  mcl- 
D  low,  palatable  chccae  from  clear  skimmed  milk, 
.  remains  to  bo  seen  ;  but  tliat  this  is  among  the 
;  possibilities  i.s  believed  by  many.  That  we  uro  to 
,  make  a  great  advance  in  choose  making  there  can 
(  be  no  doubt,  and  this  advauco  will  bo  rapid  wlicu 
1  the  attontiou  of  our  cheese  imakors  is  tm-ned  to 
I  tho  improvement  of  the  product  by  curing.  Tlio 
I  influence  exerted  by  curing  is  very  marked  For 
,  iiiPtance,  lu  tlio  Limlmrger  cheese.  'TIio  Limhui- 
ger  is  a  sniail  ehooso  of  about  two  or  three  pounds 
weight,  of  a  hrick-like  form.  If  cured  in  the  or¬ 
dinary  way,  it  would  sooii  dry  U])  and  become  al¬ 
most  as  hard  as  brick.  Mut  they  arc  placed  in  a 
damp  cellar  ami  are  set  up  close  together,  thereby 
holding  theii-  moisture  during  the  process  of  fer- 
I  nientatioii.  And  this  moisturo  becomus  so  assimi¬ 
lated  with  tlio  other  part.i  thiu  i.imbiirger  ap¬ 
pears  exceedingly  rich  in  butter,  and  is  so  (ilustic  1 
th.at  it  may  be  spread  with  a  knife,  like  butter.  | 
At  oertiiiii  stages  of  curing  the  Liiiiburger  ii  of  a 
sweet,  eleiui  llavor,  rich  and  nu  llow  in  texture, 
rosenibliug  Sliltmi;  but  llio  Oerniau  taste  re¬ 
quires  that  the  foriiientation  lie  carried  on  until 
tho  odor  and  taste  is  very  offensive  to  persons 
not  accustomed  to  its  use.  It  still,  liowcvcr,  is 
plastic,  mellow,  and  of  rich,  buttery  appearance. 
Wlimi  I  was  in  England  I  took  some  pains  to 
look  over  the  curing  room.s  in  .Somer.setshii'c, 
where  the  famou.s  liigh-priced  Cheddar  i.s  made. 
.Mr.  Hahoino  told  me  the  success  of  Clieddar  was 
duo  quite  as  miieli  to  tho  curing  as  tn  the  mak¬ 
ing.  In  tho  flrst  place,  the  material  for  l.uilding 
the  curing  rooms  is  hoUow  brick,  and  they  are 
constructed  with  hollow  walls  in  aildition.  A 
nest  of  iron  pipe  runs  rouml  tlio  inside  walls  of 
the,  rooms  connected  with  I  ho  boiler  below,  so  f 
that  the  room  may  be  heated  with  hot  water,  i 
Care  is  taken  ti)  have  good  vontilatiou,  wliilo  the 
range  of  the  tlicrmomotor  is  allowed  at  no  time  j 
to  vary  above  75  or  below  70  deg.  ^ 
After  returning  from  England  in  1866,  I  miulo  t 
some  experiments  in  curing  cheese  wliicli  satisfied  t 
me  tliat  our  July  ami  August  elieeso  eould  be  c 
kept  in  flavor  wliile  cm  ing  down  mellow  and  ricli  ( 
and  at  the  same  time  lie  iiici'ea.scd  in  weight.  J  c 
ha<I  arranged  my  curing  room  with  oiKuiings  t 
even  with  tlie  floor,  provided  with  wickets,  and  c 
with  a  ventilator  ru/ming  through  tho  roof,  also  a 
provided  with  a  wicket,  .so  as  to  be  regulated  at  a 
plcasui-e.  The  walks  contained  ail  air  chamber, 
and  I  found  tliat  by  tlic  use  of  water  at  tho  wick-  v 
et.s  and  on  the  floor  during  ]iot  weather  and  by  ] 
tho  aiTangement  of  the  wickets  and  ventilator,  a  y 
'  pretty  nniform  temperature  of  70  to  75  deg.  could  i, 
bo  maintained  even  in  tho  hottest  weather,  Me  a 
were  making  two  cJieesoa  per  day  of  about  35  f 
|)Omids  oac^h,  and  by  keeping  a  moist  atmosphere  r 
I  rom  time  to  time,  so  as  to  prevent  the  too  rapid  f 
evaporation  or  drying  out  of  tlie  cheese,  together  c 
wiiJi  tlic  even  temiierature.  a  ver>'  rkdi.  lino,  lla-  n 
voied  product  was  tho  result:  tlio  cheese  also  a 
keeping  well  -  some  of  it  Ix-ing  retained  until  tlie  p 
next  season,  perfect  in  flavor  and  rnel  low  and  rich  n 
in  taste.  Tho  saving  in  weight  over  cheese  us  b 
ordinarily  cured  was  about  foiu'  jan-  cent.  a 
CONSTRUCTION  OF  CURING  ROOMS.  C; 
1  he  question  of  the  best  manner  of  ('onstrnet-  a 
ing  curing  rooms  I  sliall  not  discuss  in  this  con-  n 
ni)ction.  It  i.s  sufficiout  for  me  to  slate  tlie  con-  ^ 
ditions  required.  There  aj'o  builders  and  archi-  t) 
toots  who  make  a  specialty  of  this  matter,  and  a 
tlioy  wiU  tell  you  in  what  way  a  nniform  tmriper-  ii 
aturo  and  good  ventilation  can  be  most  economi-  j,l 
cally  secured.  And  it  isimporlant  tliat  this  ven-  r 
tilaiiou  be  good,  in  order  that  the  emanations  vi 
paa.siiig  from  the  cheese  be  curried  entirely  out  ai 
of  tho  buUding  and  not  ho  allowed  to  be  con-  si 
densed  and  faU  back  upon  tlxj  cheese.  Green  pi 
cheese  and  ciued  cheese  should  not  he  kept  in  qi 
the  same  apartment.  Hence  all  cheese,  whpn  It  f( 
has  aiTiviid  at  a  certain  stage  of  matmity,  .should  fi 
i  bo  removed  to  a  room  especially  designed  for  this 
■  purjxise. 
SUMMARY. 
M  c  may  now  suminarizo  the  more  imjiKirtaut 
points  in  this  paper : 
1.  That  but  litUc  advance  can  be  made  in  the 
quality  ol  onr  be.st  fancy  cheese  without  esiieoial 
cure  in  curing. 
2.  Hint  by  proper  attention  in  curing  it  is  pos¬ 
sible  to  reach  tlie  highest  excellence  in  the  chee.se 
luodiiot.  Timt  by  this  means  iiiimcnao  losses 
now  ammally  snutniuod  may  ho  avoided,  wliilo 
con.sump(ion  will  he  promoted. 
3.  That  the  proper  temperatiu'e  for  enring 
cheese  to  get  Ihc  best  result  in  quality,  Ims  been 
determined  by  exiMiriment  to  be  from  70  to  70 
deg.  Fah. 
4.  That  the  temperature  above  named  must 
be  nniform,  and  that  uneven  temperatures,  by 
alternately  checking  and  unduly  increasing  for- 
mentnUun,  causo  bitterness  and  other  objec- 
tiiinablu  taint  in  cheese. 
5.  I'hat  moistiu'o  is  nil  important  olemeut  in 
cheese :  that  it  should  ho  proporly  di.stributed 
fliroiigh  the  solids  and  so  assimilated  as  to  form 
one  liomogoneous  muss,  mellow  and  plaslie,  giv¬ 
ing  the  cheese  Iho  aiiiiearunco  of  groat  riclmcss. 
0.  That  at  least  from  30  to  33  per  cent,  of 
moisture  should  he  retained  in  enring  cheese ; 
that  as  we  decrease  the  percentage  of  moisture 
from  tlii.s  poinl,  the  iiercentage  of  l)uUcr  mnsl 
be  iucreasi'd  to  obtain  mellowness  of  texture ; 
that  tho  cliccso  is  not  improved  in  taste  by  this 
substitution,  which  is  often  a  sorioii.s  loss,  and 
this  loss  may  always  bo  e.stiiimtod  to  bo  in  pro-' 
portion  between  the  cost  of  wnli-r  and  fat. 
7.  That  by  prnper  toniiicraturo  and  attention 
in  rehiining  a  rigid  proportion  of  moisture,  tlio 
chetiso  is  not  only  of  better  llavor  and  quality,  but 
a  saving  in  woiglit  of  from  three  to  I'om-  per  cent 
is  niadu  to  tho  |iroducor  over  the  oixlinarv  iivotli- 
od-s  of  curing. 
8.  That  by  Iho  use  of  refrigerator  rooms  a 
cheeso  may  be  kept  at  any  dosii-able  point  of  lla- 
v  or.  and  thus  by  holding  when  the  markets  are 
dull  or  the  weather  un.snitabic  for  shipping,  tlio 
iutoi  \  oiling  spasXi  of  time  may  bu  bridged  over 
by  the  lactorios  withont  dctrinionl  to  tho  flavor 
or  quality  of  the  cIiooho. 
3.  I  hat  with  our  present  knowledge  of  cheese 
making  a  certabi  aiiimnd  of  fat  in  tlm  milk  is 
needl'd  to  make  a  good,  palalablo  clieese.  Hence 
oxeessive  skininiing,  or  a  redaction  of  the  fat  in 
milk  lielow  1 '  J  It)  two  per  cent.,  is  not  to  be  i  is.i- 
oinmi'iidcd  where  the  Hkimmedmilk  is  to  be  made 
into  eluuise,  unless  other  fat  bo  substituted  to 
supply  tlio  delieieiiey. 
scribed,  as  it  is  a  saving  of  money,  wliilo  it  also 
servos  as  an  aid  in  making  it. 
- -  - - 
FEEDING  VALUE  OF  VARIOUS  FOODS. 
Tue  Iribune,  in  rejily  to  an  inquiry,  gives 
some  ideas  about  the  proportionalo  value  of  corn, 
bran  and  roots,  wliich  wo  copy  that  our  readers 
may  make  their  own  commonts.  The  estimate 
of  ooru  and  bran  iliffers  from  onr  oxjioricnoo _ 
making  the  latter  higher  than  wo  have  found  it: 
“  As  tho  quality  of  roots  varies  oonsidorahly  on 
account  of  tlie  quality  of  I  he  soil  oii  which  they 
i>is.y  grow,  and  as  tlie  value  of  a  given  weight  or 
moasurc  of  corn  varies  somewhat  liir  tho"  .same 
reason,  it  is  iinpo.ssihlo  to  .sjicnk  with  pmfoct 
I  exactness  in  regard  to  comparativo  valuos.  We 
can  give  approximations  only.  Hie  values  of  a 
given  xveight  of  corn  and  hr:in,  when  used  as 
cattle  food,  arc  so  nearly  orinal  that,  for  all  prac¬ 
tical  pnriioHcs,  they  may  bo  considoi'od  alike ;  and 
yet  the  bran  costs  once  and  a-half  as  mucli  as 
tho  corn.  Wo  will  compare  root.s  with  tho 
cheaper  lood.  If  wo  taJio  an  average  value  of 
tho  different  kinds  of  roots,  mangel  wnrzcls, 
rut.ah.ig:iM,  tnniiiis,  carrots,  parsneps,  sugar  and 
field  lie<-ts,  they  will  Jiavc  an  avorago  theoretical 
value  by  weight  equal  to  ono-Hevcnthoftliovaluo 
of  corn.  Gn  account  of  their  rapid  and  ]iorfect 
iligostlmi  when  fed  to  cattle,  and  also  on  aeoomit 
of  tlie  hotter  use  made  of  their  untrilivo  proper- 
lies  from  being  intimately  iiicorporaled  with  a 
large  amount  of  water,  tlioir  practical  value  is 
one-third  greater  than  tlicii’ tlmorotical  value  as 
compared  with  dry  foods.  The  relative  value  of 
roots  and  corn  may  therefore  he  sot  down  as  5  to 
1.  When  60  iiomids  of  corn  arc  worlli  4<)  cents 
roots  will  be  worlli  .3  cents  for  6(1  imiiiids.  Wlioil 
compared  with  bran  at  iM  per  hurulrod,  they  wilt 
Is’  worth  (.iie-half  more,  or  12  cents  per  biisliol  of 
(lO  ismnds.  It  would  not  be  ndvisablo  to  foed 
roots  too  t‘.xoliisivel.v.  It  js  better  to  feed  pai't 
roots  and  part  grain.  Nor  is  it  advisable  to  food 
one  kind  of  roofs  only,  it  is  better  to  have  a 
variety,  both  on  account  of  the  liealtli  and  con- 
dilion  of  Iho  stock,  and  lor  the  better  results  in 
milk  wliieb  will  be  prodiiecd  by  a  variety  over  a 
single  Idiid.” 
— - - - - 
CLOSE  BREEDING, 
®l)i'  ifrteluiul. 
OIL-CAKE  FOR  MILCH  COWS. 
A  couuKsroNDEXT  of  the  Toledo  Farm  Journal 
gives  till)  rciulors  of  that  paper  the  bonelit  of  his 
oxiierimicc,  as  follows: 
Dairymen  in  this  vicinity,  xvhero  continued 
feeding  of  milch  cow.s  is  requisite  from  live  to 
seven  montlis  of  tlie  year,  who  have  not  tested 
tho  virtue  of  oil-cake  as  an  economizer  In  fodder, 
can  scarce  believe  how  profitable  its  results  are,’ 
cspedally  diu'ing  long,  cold,  severe  winters. 
Owning  about  forty  cows  several  years  since,  all 
of  wliich  were  stabled  during  the  winter  season, 
tlie  wiiUu  s  attention  was  called  to  the  value  of 
cotton  seed  oil  as  an  economizer  of  fodder,  and 
a  trial  was  given  it,  a  ton  or  two  being  purchased 
at  St.  Louis  and  shipped  to  Toledo  in  January. 
Several  bushels  were  thrown  into  a  barrel,  which 
was  then  flUod  with  water,  and  wlien  tho  oil-cake 
had  become  dissolved  about  a  quart  of  tho  fluid 
was  pom-cd  over  tho  ipiaiitity  of  middlings,  cut 
liay,  or  whatever  fodder  was  given  each  animal 
at  one  feeding,  gi-oat  caie  being  taken  not  to  give 
too  much,  in  order  not  to  cloy  tlie  apiietito— a 
result  which  follows  if  caution  is  not  observed  in 
this  re.spect.  The  eonscquencc  was  that  the 
cows  grew  elcok,  xverc  jicrfectly  liealtliv,  gave 
more  milk,  and  rciiuircd  fai-  Ies.s  food  than  before ; 
a  very  desirable  result  at  that  time,  as  tho  winter 
proved  a  long  one  and  feeding  bail  to  bo  kept  up 
until  tho  middle  of  Jilay.  So  Jong  us  I  continued 
to  remuiii  engaged  in  tho  ilairy  hmsiness  I  never 
again  gave  np  the  use  of  nil-cake,  ulthougli  it  be¬ 
came  difiicult  to  obtain  the  coltmi-seed  oil-cake, 
and  I  ti'ied  linsuod  oil-eako,  nsing  it  in  the  same 
rnarmor,  with  good  results,  although  I  ju-efer  the 
fomjer,  hiit  would  always  use  tho  latter  when 
that  is  not  obtainable.  When  fodder  is  scarce 
ami  deal’  tho  value  of  this  exporiment  is  great, 
indoed,  eiqjodally  in  winter ;  and  I  would  ailvisc 
all  who  are  engaged  in  the  produetimi  of  milk 
for  city  markets  to  give  it  a  fair  trial,  well  con¬ 
vinced  they  wiU  not  regret  it.  So  far  as  regards 
an  increase  in  the  quantity  of  cream,  I  cannot 
say  from  experience,  (hough  it  is  alleged  to 
produce  cream  of  better  quality  and  uf  Increased 
quantity.  TJiQse  who  sell  nilllt  and  keep  cows 
lor  this  purjiose  cannot  fail  to  derive  great  benefit 
1 10111  the  use  of  oil-cake  in  the  manner  abox'e  de- 
A  wiUTEit  in  tho  Western  Farm  Journal,  after 
allnihng  to  a  disenHsion  on  this  .subject  by  tho 
Stock  lireeders’  Assoeiation.  says  :_lt  has  been 
siii.posed  destructive  to  goiul  breeding  to  go  into 
any  of  the  forbiddeu  degrees  of  relntionHluj).  If 
a  iicighbiahood  was  cnterpriRing  enough  to  buy 
a  line  bull,  or  liorse,  at  great  exiK'nso,  after  a 
certain  time  the  animal  and  all  his  progmiv  must 
be  discarded  for  fresli  liloud,  xvhieh  must  bo  im¬ 
ported  at  a  fiu'tlier  iucreased  exjieiise,  or  the 
original  iiupi  oviment  went  for  nothing  and  was 
lost.  Ill  this  way,  many  good  breeds  have  boon 
liittoieil  away  and  wasted,  because  the  importa¬ 
tions  could  not  be  kept  up  and  maintalnod  in- 
deliiiitely.  This  position  is  noiiscnsical  in  tho 
oxtiemc,  as  any  intelligent  breeder  ought  to 
know. 
How  was  it  poHsihle  for  Dates,  or  W’obb,  or 
Dakewcll,  or  any  of  the  original  iniproTors  of 
stock,  to  imiiiituin  the  superiority  of  tlieir  breeds  ? 
I  licy  liad  III)  other  ohuice  strains  to  nui  to,  if 
they  had  dosirod  to  i]o  so  ever  ho  much  for 
there  were  none  in  existm.ee.  It  is  more  ’than 
prol)al)li-.  that  if  there  hud  been,  tliey  would  liavo 
kept  on  as  they  did,  for  when  they  once  got  a 
choice  animal,  they  carefully  preserved  all  his 
rikkI  qmdities  by  breeding  to  otliers  po-sscssiug, 
as  near  as  possible,  f)ther  goixl  points.  They 
wtu’e  comiH-lled  to  do  this  regardloBs  of  relation¬ 
ship  for  the  reasons  above  stated. 
It  is  now  ipiite  certain  tliat  the  only  xvay  to 
maintain  a  ehoice  breed  of  st<K-k  Is  to' keep  up 
the  intereoiu'so  between  them,  regardle8.s  of  re¬ 
lationship,  so  long  us  there  are  any  good  qualities 
worthy  ol  preservation.  Any  system  of  breeding 
which  is  buBcd  on  any  other  priiicijiie,  is  founded 
on  error  and  is  sure  to  fail,  as  so  many  of  our 
previous  attempts  at  improving  Western  herds 
have  failed. 
- - 4-4.4 - - 
hay  or  meal  for  cows. 
A  C01UIE.SP0N0E.NT  of  tho  Loudon  Agricultural 
Gazette,  traced  the  ohaiigo  of  opinion  xvith 
regard  to  hay  in  his  own  noighborliood.  “  Years 
ago  the  practico  here  was  almoat  invariably  to 
feed  tho  milking  cow  on  hay  alone  ;  then  some 
few  dairymen  began  to  give  thoBo  cows  that  had 
lately  calved,  two  or  throe  pounds  of  linseed 
cake  per  day ;  Gion  some  of  tho  poor  grass  laud 
on  the  dairy  farms  began  to  be  broken  up,  and 
some  mangels  were  grown;  now  the  rule  is 
often  to  cut  up  partly  straw  and  iiaTtly  hay,  and 
imx  with  pulped  mangels,  and  givj  tjudi  cow 
four  or  live  poimds  of  oaJm  or  meal,  or  boUi.” 
-■  - - - 
.Seveuai.  kinds  of  roots  should  ho  given  to 
supply  cows  with  succulent  food  la  winter 
Common  turnips  do  not  keep  ao  well  as  ruta¬ 
bagas  and  mangel  wurtsai,  and  sugar  beets  ai'o 
still  better  for  pse  in  late  spying. 
Qj-, 
