o 
Oj^E’S  RURAL  NEW-YORKER. 
fS7 
fbr  ,§'li)iiic-4jrr{i. 
CAUSE  AND  CURE  OF  HOG  CHOLERA. 
PuditABi.v  tlu*  dir<‘ct  oT  Atiirrioan  fann¬ 
ers  imve  been  prreater  in  Img.s  tl„,  pa^  two  or 
tliree  years  tliaii  in  anyotlier  kind  of  stork  or  in 
any  lann  eroji.  A  corre.si)ondcnt  of  tlio  Oinoin- 
•nati  (bizette  diwonrsos  on  tlie  origin  of  liog  dis- 
ease.s  gern  rally.  and  gives  a  remedy  wlncliheba.s 
found  effttctivi* : 
Aniiing  hoiue  of  the  eausea  wliieli  priKlnee 
cholera  may  lie  mentioned  e.xtreme  and  .sudden 
changes  ;  long  hot  ami  di-y  weather,  as  in  the 
year  1K7I ;  long  dry  and  coitl.  as  in  the  winter  of 
1874  ami  l.S7r>.  followed  by  Ihe  mi{W.s-ed«'nted 
rains  wliieh  fell  during  the  Hummer  of  187.5. 
These  rains  can.sed  an  extremely  rapid  gi-owth  of 
grass  imdcing  it  •*  washy,"  immtritioiis,  and  de¬ 
fective  in  tlie  (innlitios  c.alenlated  to  excite  the 
secretions:  and  pimlucing  hilliury derangements 
and  Congestion  in  an  ah'eady  over-taxed  liver 
that  had  suffered  from  an  unparalleled  long, 
cold  winter,  forcing  the  blood  from  the  surface) 
uneijnalizing  the  circulation  and  centering  an 
undue  amount  to  the  internal  viscera  of  the  hog. 
Amdlier  eanso  is  found  in  hogs  occupying  one 
liehl  or  ju-n  trom  year  to  year,  without  cleansing 
or  pluwing  under  tlie  accumnlatml  tilth,  having 
Ihe  hog  .'.instantly  •*  nmg."  den.^-ing  him  h  tasto 
.11-  smell  of  fresh  eai  th.  nr  the  use  of  an  instinct 
tliat  tea.'hes  him  in  bilious  dcrangemeids  t.i 
search  lor  bugs,  worms,  or  vegclalile  nxits,  the 
natural  ex.'itauts  of  stomach,  liver  and  Isiwels. 
Anotbereaust'  is  scanty  feeding,  mu.ldy,  stagitant, 
and  liltliy  wat.r,  obliging  llieiii  to  allay  tlieir 
tbiist  oit.'ii  li'.im  tb.*  .lr:iining  nf  tlieh*  own  dis* 
charges. 
When  the  ilisciise  first  ma.hj  its  appearance  a 
few'  yeai'/^  :igo,  if  was  eliaraeterized  by  many- 
symjil.imH  re-embling  cb.ilera  in  the  human 
being,  even  waUu’y  ilischarges,  emaciation,  an.l 
rapid  waste.  Jts  most  usual  form  now  is  Ions  of 
vitality,  emaciation,  and  drying  up.  with  occa¬ 
sional  paraly.-ics  or  an  entire  suspension  of  secre¬ 
tions  ;  no  iliscJuu'ges ;  with  an  h  ilia  minatory 
stato  of  the  liver,  sympatlielically  aflVeting  hea.l. 
thnaat,  an.l  hmgs. 
llie.  healfli  of  the  hog  is  umcli  .lependent  on  a 
h.ialtliy  stab'  of  the  liver,  as  that  organ  mainly 
gov.-rns  the  se.nctory  system.  JhU.  at  Uie'same 
time,  itd.a>s  n.it  rend.-r  it  pm. d  against  the  in- 
tr.idiu'lion  .if  poisons  ;  for  cholera  may  h.^  eon- 
Iraet.'d  throngli  the  hmgs  or  .stomaeh.  While. 
s. inie  lilts  have  suifered  rtmch  from  a  oomhina- 
ti.in  ol  tlie  I'aiises  which  wr  hav.*  .•iinmerate<l, 
I'.'ndcring  them  liigldy  siisee|)tilile  to  iideetion, 
otluT.s  that  huv<‘  liepii  treat.'.!  iii  a(’.'(ii'.laiU'o  t.i 
the  instincts  of  their  mdiires  are  almost  proof 
against  disease.s. 
One  of  my  neiglihors  ha.l  tw.i  tine  lots  in 
separat.'  ticlds  some  distance-  ajiurt,  com  posed  of 
.ilder  and  younger  hogs.  Out  of  the  older  lot  ho 
han.l  alr.-udy  lost  eighteen  hca.l  in  two  months. 
()u  .in.!  .lecasion  I  w.'iit  with  tin*  hand  einpl.ivcd 
t. )  leeil  the  young. -i'  lot,  and,  .in  seeing  a  pig 
among  the  inoi'e  (In  ifty  ones  pom-  and  sickly.  1 
ask.’d  the  young  man  why  he  did  not  remove  it, 
for  1  thought  it  had  the  eliol.-ni.  He  said  that  it 
had  liecn  sick  aland  thr.*.)  weeks,  and  that  he  had 
spoken  to  (he  owner  ahmit  it.  Uul  the  owner 
had  answereil  him  by  saying  ‘-let  it  al.m.! ;  what 
will  die.  w  ill  .lie,  at  any  rate."  His  hogs  did  con- 
Irael  th.“  di.sease  from  that  one.  an.l  ho  lost 
many,  when  fivi“n)iimte.s’  time  would  have  saved 
him  gri.!r  and  innney. 
PREVENTIVE  AND  REMEDY. 
On.'  pound  madder,  1  Hi.  sulphur,  1  lb.  resin, 
I  Ih.  sallpift.'i',  1  111.  lil.aek  autiniony,  .'1  ozs,  assa- 
fiotida.  I*nlv.'rize  and  mix  well ;  fed  ?,  tablo- 
sfioonfuls  to  livt*  iiog!? tbre.'  times  [ler  week  in  a 
little  sail,  nil  ire  bran  and  ashes,  (kinmi.tn.ie 
teediiig  before  the  eliol.'ra  gets  iido  your  m-lgh- 
borliood.  and  .'..intinue  until  it  eease.s  from  the. 
sanii! ;  and  il,  during  the  time  aiul  heforc  your 
hogs  are  fir.iperly  medical.!.!,  one  sh.inld  take  the 
.li.se;isi-,  imm.'diatt'Iy  rem.ivo  it  to  a  dry  pen. 
Hive  1  tahlesjHioufnl  of  this  niixtiire  in  I  gallon 
of  water  or  tahlo  h1(i))s  once  per  day ;  and  in 
order  to  mak.!  the  euro  doubly  sure,  (ako  J  pint 
sott  soap,  1  tahlespooidnl  pine  tar,  I  do.  of  la.r.1 ; 
warm  .and  mix  well,  an.l  drench  th.'hog ;  and  my 
word  for  it,  it  will  cure  ninety-nine  out  of  the 
himdi'cd. 
If  yon  will  treat  the  fir,st  one  or  two  in  this 
manner,  tin;  disease  will  spread  no  f art  1  icr.  And 
yon  must  remember  that  as  fast  as  the  disease 
spieads,  or  hi  a  rati.i  t.a  the  number  infocteil,  its 
tnaligiiancy  iuci'cases,  until  it  will  almost  d.!fy 
contiol.  It  the  season  should  he  wet.  keep  your 
hog.s  on  short  timothy  pasture;  if  tU-y,  on  the 
he.st  gi'owtli  clover  you  have,  iniil  these  are 
valuable  heljis.  Sweet  milk  alone  is  said  also  to 
he  go.id. 
- - - 
BERKSHIRE  SWINE. 
A.  Knapp,  an  Iowa  swine  breeder,  thus 
states  Ills  very  liigh  opinion  .>f  the  Berkshiies : 
Ihe  Bei'kshiie  hogs  are  superior  to  all  others 
for  the  following  reasons  : 
“  Ist.  They  possess  greater  vitality,  and  hence 
are  less  liable  to  disease. 
“2d.  They  are  more  prohlic.  Mature  sows 
seldom  rai.se  less  than  eight  or  nine  pigs. 
“3.  Being  strictly  a  tli.n'iiuglihied  hog,  the 
pigs  ai'e  iim’form— all  choice. 
“4th.  Their  llesh  is  firmer  than  tliat  of  any 
other  hog.  They  furnish  superior  ham,  shnui- 
der  and  bacon.  They  hring  a  higher  iirice  for 
the  English  market." 
- 
Soap  fok  Hods. — The  exemption  of  hogs  fed 
from  the  slops  of  hotels  and  iwivatu  famUies 
from  attacks  of  cholera  is  atlribiited  t.)  the  fact 
that  snoli  slop.s  contain  a  considerahlo  amount  of 
soapy  water.  The  etT.'ct  of  jKitash  is  to  cleans.! 
the  hug’s  intoKtincs  of  worms,  making  them  more 
vigorous  an.l  healthy,  and  a  little  soap  fed  with 
com  is  theretore  rccomin«>iidod  both  for  .'.'.nioiny 
and  as  a  safeguard  against  disease. 
^jiisluuitiri). 
TIMELY  ADVICE  TO  DAIRYMEN. 
Mil.  lloni'.UT  McAuam,  a  distingiiislie.!  Ched- 
dar  dniryiuati  who  learned  this  pr.icess  of  cheese 
making  fri.im  Mr.  HAumNii  of  Markbui-j- (Eng. ) 
and  who  has  fcir  several  years  h.ien  tlie  manager 
of  a  faet.'ry  near  Leo  (leider,  Oneida  made 
some  vahiahle  remarks  at  thi*  lute  (.'oiiventioa  at  i 
H.iine,  whicii  deserve  a  in.ire  nxton.le.l  I'eji.irt  i 
than  bus  been  given  them.  Mr.  JtcAn.m  lira.-  I 
tice.l  (!hecse  milking  in  Scotland  1.5  years,  and  I 
then  went  into  Somersets} lire  to  learn  the  Ohe.l-  ■ 
.lar  method.  Ho  practiced  this  method  fur  a 
niimher  of  years  in  (Ihoshire.  and  coming  to  tliis 
Ooiiiitry  several  years  ago,  has  l.ieen  folluwiiig 
the  husines.s  in  tliis  c.iiintry,  being  the  owner  and 
manager  of  the  factiiry  iK.ar  IjOC  Oeiiter  r.jf.'i'ri'd, 
to.  His  views  are  ther.'l'or.)  entitkid  to  oarefiil 
c.iiisi.loration.  since  friiia  his  experionce  and  oh- 
sei'vulion  as  a  cheese  buyer  an.l  nmiuifa.;turei' 
both  in  Cheat  Britain  and  in  this  ('..iiuitry  ho  is 
ahumliuitly  competent  to  judge  of  the  faults  of 
our  daii7  system. 
He  very  aptly  p(aints  to  the  eliaraoterislie  traits  1 
of  Americans  in  nitining  uft.:r  new  t  he.iri.'s — 
many  of  them  with.nit  fomidatioii  in  the  h.ip.. 
of  remedying  thti  faiiHs  in  oiir  cheese,  wliile  the 
plain  c.wumon  .sense  requisites  ar.-  .avnslaiitly 
.rvcrlooked.  Thus  he  Kuys.  in  referring  to  the 
dilTorence  between  niir  factory  elioesi!  an.l  Iho 
line  cheese  ot  England,  which  sells  theri'  for  lUlfoi 
40s.  sterling  m.ire  than  .mrs.  as  f.ill.Avs  : 
HOW  ENQIISH  AND  AMERICAN  MILK  DIFFERS. 
The  line  ehee.se  of  England  ar.!  made  from 
milk  w'hi(!h  has  hceti  iir.idnc.'.l  from  healthy  cows 
fed  on  good  h.!rhagp,  the  milk  having  been  pr.ip-  ' 
erly  eared  for  in  every  resp.'ct  with  tho  m.ist 
Hcnqmlons  clcanlinesB.  But  hero  in  America,  j 
under  tho  factory  system,  .‘are  an.l  cleanliness  } 
alaiiit  milk  is  often  a  lost  art,  lir  rather,  an  art  ' 
that  has  never  been  af'ipiired  liy  main'  eh.'eso  [ 
factoi'y  pati’oiis. 
Many  will  say,  Tlio  cheese  maker  ought  to  see  ; 
to  aU  those  conditious  ;  hut  the  thing  is  iinpossi-  1 
blc.  Can  ho  insiietd  every  night  and  morning  ; 
tlic  milking  jiails,  milk  cans  and  milkers’  hamls ;  | 
or  can  he  see  that  no  green  or  gargeted  milk  is  j 
sent  to  tlwv  faetory,  or  sec  vvhetlier  the  cows  were  i 
hiu'riiHl  home  with  a  dog.  blown  and  sweltering  i 
with  heat,  or  Can  he  sec  how  many  .'owh  were  I 
left  luimilked  over  night  and  their  half-pntri.l 
messes  sent  to  the  factory  hi  the  inoniiiig  to  ^ 
opi^ate  like  yeast  on  the  well  k.qit  nu'sses  .if  care-  | 
fid  patrons ;  or  imu  the  ehei'se  niakor  prevent  I 
imtrouH  from  vlotaining  their  milk  at  homo  after 
milking  is  ttnislmd,  or  from  lingering  to  go.ssip 
(ju  the  way  and  then  racing  to  tlii.-  faetory  w  ilh 
the  hot  milk  closed  up  in  (lio  cans,  advancing 
rapidly  towmal  piiti'e  faction  ? 
•  Aiiulher  very  injurious  jiractioe  is  mi.xiiig  the 
nioriiiiig  mid  evening  messes  of  milk,  thereby 
promoting  very  peruicions  elfect.s  and  depriving 
the  maker,  in  a’grcat  measure,  of  his  power  to 
discover  fraud.  These  are  causes  w'hich  the 
clu'cse  maker  cannot  control,  und  it  is  these 
which  batlle  the  skill  and  frustrate  the  efforts  nf 
tho  most  comijcteut  maniifactiu'ers,  and  those 
arc  the  greatest  causes  or  inferior  cheese.  But 
besides,  the' choose  maker  has  a  continued  war 
to  w'lige  against  slovenliness.  Ho  may  even  fur- 
nisli  the  iiata'on.s  with  strainers  and  aerators  to 
cool  the  milk,  hut  cannot  get  them  into  ii.s.; ;  for 
in  tho  factory  strainer  are  found  loaves,  seeds, 
bail's,  feiither.s,  scabs,  clots  of  blrHMl.  cow  ma¬ 
nure,  ilios,  bugs,  beetles,  ijpiders,  W'ornis,  snails, 
and  lizards,  which  HjS'ak  volmne.s  in  regard  to  ^ 
the  care  and  cleanliness  of  cheese  factory  pa- 
ti'ons.  It  fuirpi'ises  belief  to  narrate  the  ignor-  I 
aiice  and  carelessnes.i  manifested  by  many  pa-  I 
Irons  about  this,  their  most  valuable  product;  I 
and  it  is  evident  many  have  only  one  eoncerii  | 
about  their  milk,  and  that  is  -  //  HhonlU. 
weigh  well. 
Ml'.  McAdam  makes  rather  a  had  case  against 
patrons ;  and  although  great  caielosHiiess  and 
slovenliness  ofton  prevails,  it  is  to  be  hoped  the 
cases  to  which  he  refers  are  exceptions. 
BREAKING  AND  HEATING  THE  CURDS. 
On  the  above  jxiintH  Mr.  :Mc.\.  gives  .some  us.'- 
fnl  hints.  He  says:  *•  The  act  of  ciilting  and 
breaking  mi  tlie  eunl  after  coagulation,  might  to 
be  performed  very  gently  and  carofnlly,  and  tho 
succeeding  warmiug  n|)  still  mure  so. 
One  great  Cause  of  chese  getting  off  llavor, 
arises  from  rapid  an.l  ineautious  heating  up.  By 
this  a  poi'timi  of  the  hiilter  becomes  liheratoil 
I  from  the  caseiiiu  and  forms  nii  oil  whicli  pervades 
the  wliiik!  muss  of  curd,  and  as  it  (the  oil)  does 
not  lake  salt  to  cure  it,  as  the  curd  does,  it  .piickly 
I  bi'Cimc.'i  iinteiil  and  iu.lnees  j  nit  ref  active  decay. 
I  .'X.nothcr  source  of  evil  is  the  er.'am  which  risos, 
j  ’I’liis  shoiil.l  either  lie  ean  liilly  skiimueil  off  and 
I  piiHse.l  through  the  strainer  with  the  vvarni  milk 
or  gently  hefttc.l  up  to  !W  .leg.  Fahr.  and  .'on’i- 
I  pletcly  mixed  again  with  milk  heforo  tho  rennet 
is  added. 
Another  error  is  putting  the  curd  into  press  at 
too  high  a  temperature.  This  assists  early  cur¬ 
ing,  hut  also  promotes  early  decay.  And  keeping 
till'  ehcesc  at  a  high  teniiii  rature  whilst  curing, 
also  tends  to  impair  tlieir  keeping  iinaUties. 
A  WORD  ON  INCOMPETENT  CHEESE  MAKERS. 
j  Of  late  the  priuHiec  of  eui|)Ioyiiig  raw  an.l  in- 
eiiiiipeteiit  cheese  makers  at  the  factories  has 
t  heeit  gaining  grminil.  the  reason  N'ing  that  .such 
lian.ls  can  he  employ e.l  more  cheaply  than  .'xiic- 
rii'iice.!  and  competent  persons.  Mr.  McA.,  in 
touching  this  jioiiit.  says  the  want  of  kce]ihig 
ilualilics  of  Ainci  iciui  cheese  is  now  the  greatest 
drawback  in  the  Buglish  markets.  But  as  (he 
pnqier  development  of  acid  wipes  out  the  old 
(loroUHiiess  Ilf  American  cheese  and  gives  the 
desired  solidity.  »o  tho  jiroper  eondition  of  the 
milk  and  the  skillful  haiidluig  of  It  may  yet  give 
the  desired  pure  and  iiennniieot  flavor.  To  a 
cheese  buyer  who  weekly  examines  a  great  many 
faetoricM.  It  is  evident  that  there  are  many  mak¬ 
ers  whoarei[iiite  incompetenttoiiianageiieliee.se 
faetory.  Indeed,  many  of  them  have  no  inoper 
idea  of  what  deaulhiess  is,  and  it  is  oflcii  dis- 
gnsting  to  look  upon  the  slovtnliiu''ss  and  lilth 
Miii  rouiiding  botli  milk  and  cheese.  Hwarms  of 
Hies  enticed  by  tho  foiiloess,  infest  the  cheese 
und  numhers  of  them,  dead  and  drowning,  are 
Holding  ill  the  cheese  vats  during  the  heating 
lU'ocesH.  And  it  is  no  mmsual  thing  (o  find  the 
cheese  maker  equally  untidy  in  his  own  person, 
willi  a  hluek  pipe  in  his  mouth  and  a  rake  ( m/.x- 
eruhle  tixjD  hi  his  hand,  wiuniiiig  up  a  vatsif 
eunl.  his  mind  evidently  more  engrossed  with  j 
the  going  ofliis  ]iipc  lliuii  with  care  of  tho  p*'<‘- 
eioiis  eontmits  conmiitted  to  his  care.  Huoli  per¬ 
sons  are  no  more  litted  for  the  iilaeo  they  lill 
tlian  for  the  nlllee  of  ( fhief  .lustiee  of  tho  (Jnited 
.StatoH  :  and  clicese  faetory  jiatrons  neglect  their 
own  interest  when  they  do  not  make  eortain  that 
careful  .and  eoinpelent  jiorsons  lire  to  manage  ' 
their  factories.  Many  fancy  that  a  few  niont'is  ' 
working  in  a  factory  is  sulUcioiit.  to  acquire  all 
the  knowledge  limt  is  necessary.  HneJi  an  idi'a 
is  siiiqily  a  delusion,  it  would  h<!  iiitinitely  bet¬ 
ter  for  any  beginner  to  work  In  a  flrst-elass  fue- 
tory  for  a  season  or  two  for  iiotliing  more  than 
instructions  rather  than  uiidertaTio  the  resiionsi- 
Ijility  without  a  complete  lumwUalge  of  it.  i 
THE  BEST  FACTORIES  AS  SCHOOLS. 
Mr.  Mc.VuA.vr  thinks  Hio  liest  factories  ought  to 
become  schools  of  instruction,  and  he  advises 
cheese  niakcrs  to  look  for  the  <!auses  of  tlieir  ' 
ti'oiihles  which  he  has  iiidieated  und  throw  mere  I 
tlwoHea  (o  tho  wind.  Ho  evldeutly  has  not  niiieh  j 
fiiilh  ill  certain  ex])oiinders  of  dairy  lore,  who 
are  ever  ready,  when  juesent  at  the  Dairy  Oou- 
V4!ntions,  to  take  the  stand  and  answer  all  ques¬ 
tions  from  imaginary  preinises  rather  than  from 
those  fiiniid  true  in  priudiee,  and  he  caniions  ' 
diiii'yinen  nut  to  he  diverted  from  seeking  the  j 
real  by  imaginary  evils. 
UNSOUND  THEORIES. 
BeTcrring  to  some  of  the  foolish  theories  iiHoat 
and  which  have  been  pronmlgatod  by  men  assum¬ 
ing  to  be  seientists,  he  Says  lloatiiig  curds  are 
absolutely  unknown  in  Cheshire,  and  during  11 
years’  practice  there  ns  a  cheese  maker  and  15 
years’  iiractice  in  Ainerioan  cheese  I'actorios,  he  I 
is  convinceil  Miat  eaiiscs  which  operate  to  produce 
certain  effects  in  England  willprodui'c  like  effects 
in  .America  under  siniilar  ch'cuniHtaiicoB.  Heieiiee 
he  think.s,  iip  to  this  time,  has  done  little  or 
nothing  to  aid  inuetical  elieese  making.  We 
must  look  for  help  in^  the  experience  und  prac-  1 
tiee  of  those  who  attain  the  best  results,  and  if  . 
the  worst  class  of  cheese  now  made  coiikl  he  ele-  I 
vated  to  equal  thehi!«t,  tho  best  would  undoubt-  | 
adly  advance  nearer  the  Htaiidard  of  line  English.  I 
and  it  is  by  still  eopj'iug  the  Knniersetshire  or 
Oheddar  nnxles  of  praelieo  and  keeping  our  milk 
perfectly  good  hiuI  imre  that  we  eaii  hojK!  to 
uttaiii  that  degi'ee  of  e,xcellenee  in  our  eheese 
wliieh  will  entitle  it  to  he  classed  among  the  lux¬ 
uries  of  life.  ! 
Tliesft  suggestions,  which  we  have  selected  and  ' 
coudeused  from  his  jiaper  kindly  furnished  by  I 
him  to  us,  are  wprthy  the  serious  eousidei'ation 
of  our  dairymen  who  are  about  to  commence 
anotlior  year’s  operations. 
MANNER  IN  WHICH  CREAM  RISES. 
Thk  following  I'CHiilt  of  experiments  as  detailed 
by  onr  esteemed  eorres])ondeiit.  will  he  of  inter¬ 
est  to  hiitter  nuikerH.  It  is  the  lii'st  deseriptiou 
we  have  seen  in  regard  to  the  upi.>eiu'ivneo  of  the 
cream  in  rising.  The  npimnitus  employed  for 
uhserviiig  this  process  is  an  origimil  idea  with 
Mr.  F.,  and  will  he  found  valnahli-  to  others  for 
conducting  liki!  investigations.  Wo  are  glad  our 
I'eniarks  in  the  “Butter  Book”  are  culling  out 
experiments: 
IIoN.  \.  A.  Wii.LAiin  When  I,  not  long  since, 
reported  to  yon  the  trials  suggested  to  me  by 
your  rcimvrks  in  the  “  I'nietieal  Butter  Book” 
regarding  the  Hwoilish  system  of  setting  milk,  I 
was  so  deeply  iiiiiiressed  with  the  nipidity  the 
cream  raised  wtien  set  in  water  at  a  tenqieiuture 
uiuler37  deg.  I‘’:dir.  as  eoiupartsl  wilh  that  sot  at 
50  deg.  Fuhr.  and  over,  Unit  I  hi'gan  to  que.stiou 
OI.ASS  .HII.K  COoI.KK. 
whether  this  rupidrising  of  ereiiiii  was  lioiielieial 
and  to  eoiisUh'i'  whetlier  I  could  in  aeriule  way  dis¬ 
cover  how  the  fatty  parts  of  milk  act  in  their  ef¬ 
forts  to  separate  themselves  IVoni  tho  eomjsment 
partsof  iiiilli  ill  seeking  their  nniiiral  gravity. 
Since  loy  exjiericiii'i'  prtivcs  In  me  that  r:ipid 
rising  of.ereani  sh-aws  to  the  eyi- .a  larger  [H  ieeut- 
age  at  the  terioiiiatinii  of  tho  rising  proi'css  than 
a  longer  setting  evid>'nees,  tin*  ohjeet  of  this  in¬ 
vestigation  has  been  to  aseertain  the  •nitiiuier  of 
this  rising  Ilf  ereuin  from  milk  und,  if  possible, 
incite  the  ussistimee  of  thoso  hetler  qiialilied 
than  myself  to  deU'rniine— First,  Does  the  ereiuu 
under  Uie  method  of  this  ra])id  l  iHing,  by  its  sub- 
seqnent  eonU'uelioii  return  to  the  milk  any  ingre¬ 
dient  that  would  iiHsist  in  iinproviiig  the  qmilitv 
or  weight  of  tho  eheeso  made  froin  the  milk  de¬ 
void  of  cream  and  Second,  Does  it  by  its  eon- 
traetioii  dispose  of  material  sneh  as  casi'ine _ 
that  tends  to  injure  butter  .5*  We  all  know  that 
cream  raised  from  fresh  milk  by  any  method, 
contracts  to  a  greater  or  less  extents  hnt  under 
this  Swedish  sysU  iii  the  eipiitraetiou  is  in  excess 
of  all  other  methods  I  have  investigated,  while 
thii  euindily  of  eKtnu!tiiig  fhe  cream  from  the 
milk,  is  far  beyond  any  i>lan  1  have  praetiiniUv 
used  or  e\|S!riniented  with  a  great  desiderutiim 
when  the  ohjeet  sought  after  is  to  sei'nre  all  tho 
cream  for  hntter  and  iiisiire  a  sweet  milk  for 
(!heese. 
Tho  cooler  used  for  the  pni'iiose  of  seeing  how 
cream  was  driven  to  the  top  of  milk  when  siir- 
rounded  by  ice  w.ater.  was  imido  of  glass,  consist¬ 
ing  of  t  wo  seijarate  pieces ;  one  vessel  was  12x2x8, 
being  the  outside  vessel,  and  to  hold  the  water  • 
the  other,  or  iimm'  vessel  for  the  milk,  was 
10x1x8,  and  1  give  yon  drawing  of  outside  case. 
By  using  a  strong  light,  placed  on  opposite  side 
to  the  eye,  the  action  of  the  cream  eonid,  aftiT  it 
Isiguri  to  fully  separate  ifsiilf  from  the  milk,  be 
distinctly  seen.  1  triedtwo specimens— one (piurt 
each  of  milk  from  H.anie  cow.  No.  2  was  left  12 
lioiu's  iiflcr  milking  hefore  heiug  put  in  the  tcHter, 
hut  wt'll  stirred  up  in  ortler  to  ascertain  if  cream 
once  separated  and  then  jolted  over  a  I'fuul  to  a 
factory,  wmdd  again  rise  to  the  surface  as  freelv 
as  fresh  milk.  Teniiieratnre  of  room  in  eacii 
case  wasr»2  deg.  Falir.,  and  water  Hn  (o  37  di'g. 
Fahr.  No.  1  was  set  shortly  after  being  drawn 
from  cow  and  stood  at  HU  ileg.  In  2*^  Iioiii  h  all 
the  cream  had  risen,  being  12-54tliH  in  quaiititj*. 
'I’liei'e  was  hnt  one  action  noticeable  in  flic  milk 
and  that  was  the  glohuh  s  of  cream  rising  iqi- 
wai'd  without  any  eonnter  action  apparent  to  the 
eye  assi.sted  with  the  magnifying  glass.  At  tlie 
end  of  six  lioiii's  the  cream  had  Oontr.aeled  to  11- 
Slths  of  the  body  of  milk,  .and  at  the  end  of  12 
hours  to  9-.54ths  of  the  wliole.  No,  2  stood  at 
C2  when  put  in  the  tester.  At  the  end  uf  2>.7 
hours  the  largest  portion  of  cream  had  risen"; 
still,  small  particles  could  hi!  seen  making  their 
way  to  the  top  for  five  hours  after  setting,  hut 
all  the  while  decreasing  in  size.  'I’lie  appenrancu 
of  particles  of  croain  in  No.  2  was  ragged  and 
unlike  No,  I  which,  as  1  before  stated,  was  glob¬ 
ular  in  form.  But  tliere  was  no  contiaction  in 
cream  of  No.  2  which,  however,  at  no  time  showed 
over  (l-54thH  of  eream. 
This  is  tho  result  of  experimeiita  as  I  have 
made,  and  while  I  amconq>elled  against  niy  here- 
toforo  educated  notions  to  coumle  the  palm  to 
the  Swedish  system  for  rapidity  of  raising  all  the 
eveaiii  liom  milk,  I  would  ho  pleased  to  have 
some  one  explain  why  it,  the  cream,  eontraets  so 
rapidly  and  extensively- -in  ulher  words,  answer 
the  two  questions  I  advance.  With  yonrpemd'^- 
sion.  1  iiropose  to  test  otiier  points  suggestYKi  in 
the  "  I'raetieal  Butter  Bisik,"  and  remain, 
sliertnu'iie,  N.  Y.  IIf,nky  <».  Fhkkman. 
- - - - ■ 
If  a  new  milch  cow  th'ops  off  i>i  Jier  me,s.s  of 
milk,  no  after  feeding  will  ontu'ely  regain  it. 
