y  6 
MOOBE’S  RURAL  NEW-YORKER. 
2®S  . 
Iliuri)  Ijusbaiiiiri). 
OITR  CHEESE  TRADE  WITH  ENGLAND- 
PROSPECTS  IN  THE  FUTURE. 
Oru  F.rif^lirih  correapojuk'iit  sends  us  some 
very  interuHtiiig  statistics.  Tluiy  are  the  otlficial 
retm'iia,  showing  the  (|uanlity  of  butter  and 
chc'OBe  U'ti  into  England  fur  ten  years — or 
from  1801  to  1875--and  the  actinil  value  of  such 
iiu)iorts  from  year  to  ye.nr,  on  a  gold  basis.  The 
statistics  which  have  not  unfreqncntly  been  given 
of  tlic  exiwji'trt  of  Aiiicrican  dairy  products  to 
England,  have  lasm  often  only  apjiroximato. 
They  liave  shown  the  <puiiitity  shipped  from  New 
York,  not  only  to  England,  but  to  other  <'oun- 
trie.s  than  t Ireat  Britain,  Thus  wu  do  not  always 
get  an  u(!c.urato  account  of  the  ipjality  of  cheese 
and  butter  which  the  English  have  taken  of  us 
from  year  to  year.  A  knowledge  of  what  wo 
hiive  heen  doing  in  dairy  i>rodiicts  with  England 
for  the  past  ten  years,  miint  ho  excetuUngly  in¬ 
teresting  to  American  dairymen,  sinoo  it  snudows 
fortli  what  are  among  tliu  jmssibilUies  in  years 
to  come. 
Ten  years  ago  (ho  quantity  of  dairy  priiducts 
sent  from  America  to  England,  was  siqqHxsed  by 
many  to  ho  the  extremo  limit  of  what  England 
would  take  from  us  ;  hut  it  aj>pears  sho  has  gone 
on,  increasing  from  time  to  time  tho  quantity, 
.and  there  Heoins  to  he  uo  eonqilaiut  of  a  Hiirplus 
of  Amerienn  goods  in  English  markets  /m/c  any 
monj  tl.uin  there  \vii.s  ton  years  ago.  'I’o  what 
amount  our  exports  may  ho  increased  during  tlic 
next  ten  years  cannot,  <»f  course,  he  juaaUcted 
with  certainty,  but  it  is  btdiovod  by  many  that 
the  quantity  may  he  largely  increaaod  and  still 
bo  within  tho  limits  of  consumption.  If  thi.s  ho 
so,  tho  future  of  Amorioaii  dairying  is  not  so 
cloudy  as  many  would  seem  to  imagine,  "Wilh 
an  outlet  for  a  much  larger  (puiutity  than  wo  are 
now  exporting,  it  will  rofiuire  u  much  larger  pro¬ 
duction  j  and  when  wo  couiiidor  the  rapid  in¬ 
crease  of  our  own  population  and  tho  demands 
of  home  cou.suraption,  there  is  reason  to  heliove 
that  diiirying  will  continue  to  ho  quite  ns  pr<»s- 
perous  a  calling  as  any  hraneli  of  agriculture 
which  American  farmers  cun  follow. 
Wo  reduce  our  correspondent’s  tiguros  into 
pounds  and  the  aggregate  values  iuto  gold  doL 
lai’s,  to  the  latter  of  wiiich  our  readers  may  easily 
add  the  roipiisite  sum  to  rrproHOut  valuoa  in  our 
pajicr  tmrroiioy. 
Jn  iKdl  there  was  imported  into  Britain  from 
the  I'nited  States,  50,(102,1)50  pounds  of  cheese  ; 
1805,  I :), 000.250;  1800.  40, .'5(51, .812  ;  1.807,  58,'.M)  l,- 
880;  180.8,51,781,101:  1800,  .54.81 1,110 :  1870, 
G2,20:t,l20(  1871,81,00.8.512;  1.872,00,097,170; 
1873,  .8.8,600,5.50 ;  1871,  05.102.400. 
The  real  value  of  the  product  for  the  several 
year.s  was  in  goHj'or  1.804,  i(5,(J00, 1.50  ;  1805,  if(),- 
480,020;  18(50,  .r(i,0:!2.245 ;  1807,  .'97,350,005; 
1808,  $7, 306.000;  1809,  c8, 081. 025 ;  1870,  IJO, 306.- 
315:  1871,  ©10,074,025 !  1372,  &8, (507,175;  1873, 
?11, 705.705;  1.874,  ©12,048,88(5. 
Buring  the  same  peril  id  of  years  there  was  im¬ 
ported  into  Ejiglaiid  from  Holland,  30.000,000  to 
47,000,000  pounds  of  cheeso  pr-r  yieir,  or  as  fol¬ 
lows  ; —  Tho  qnniility  was  in  1804,  87,725,072 
IKumds;  18(55,4.3,880,744;  1800,  17,074.008 ;  1.807, 
37,151.130;  1808,30,011,280;  1800.47,814,2.50; 
1870,47.325,030;  1871,  38.!)92, 570  ;  1872,30,007,- 
020;  1878,37,705,248;  1874,43,075,456. 
It  will  bo  observed  that  tho  quantity  imported 
from  Holland  has  been  pretty  uniform,  tho  va¬ 
riation  being  about  10,000,000  ol’  pounds,  while 
from  the  United  Htute.s  tho  quantity  has  ahnost 
doubled,  having  been  increased  to  more  than 
45,000,000  of  pounds. 
Now  as  tlie  ehcoso  product  of  Holland  is  pretty 
constant,  <)r  ut  least  subject  to  but  little  variatiim 
from  year  to  year,  wo  may  inler  that  the  largo.st 
shipmeuta  nuuied  have  taken  the  entire  surplus 
from  ttiat  country.  The  eiitii'e  quantity  then 
that  can  bo  drawn  from  Holland  is  not  above 
50,000.000  of  pounds.  If  this  be  so,  tbo  qmuitity 
of  cheese  imported  into  Ihiglau  I  during  the  past 
year,  has  been  pretty  nearly  as  foUow's  From 
the  United  Htafos,  say  100,000,000  pounds ,  Can¬ 
ada,  30,000,000 ;  Holland,  50.000,000 — ni.akiiig  a 
grand  total  from  tlie  three  conutrie.s  of  180,000,- 
000  of  pounds. 
It  there  was  an  outlet  last  year  for  .\merieaii 
Cheese  to  England  of  13(1, 0(50, 0(j0  pounds,  it  Is 
tail'  to  coiieludo  that  at  least  that  amount  will  be 
required  the  coming  year;  for  as  it  has  Isxm 
Bbown,  tho  required  snpiily  cannot  be  bud  from 
Holland,  and  buui-o  it  must  come  from  the  United 
States  and  Canruk.  'J’he  ebeeso  jirodiict  of  f ’iin- 
ada  will  doubtles-s  be  iuereu.sed  during  the  com¬ 
ing  year  to  some  extent,  but  it  is  doubtful 
wbetlicr  the  aggrogato  make  in  the  United  States 
V ill  be  any  larger  than  last  year.  In  aoino  sec¬ 
tions  like  Maine  new  factories  will  go  into  opera¬ 
tion  ;  but  on  the  oilier  hand,  in  Now  York  there 
is  hkely  to  bo  a  decrease  rather  than  an  ineroaae 
of  tho  product.  Oil  the  whole,  so  far  as  we  can 
eaiu,  it  will  not  be  safe  to  estimate  a  larger 
product  in  the  Btates  than  last  year.  Judging 
then  from  the  past,  and  tho  Cgui'es  we  have 
given,  there  need  be  no  fear  that  our  cheese  pro¬ 
duct  the  coming  year  will  not  bo  wanted  in  tho 
markets  of  the  world,  and  though  prices  may 
possibly  go  some  lower  than  last  year,  wo  oau  see 
no  reason  for  very  much  reduction  in  price  so 
long  as  we  keep  tho  quality  up  to  a  high  standard 
of  excellence. 
- -  4  , 
DAIRYING  IN  OHIO. 
OoL.  H.  I).  ilAiiHis,  Seo'y  of  tho  Ohio  Daii'y- 
men's  Associatii)!!  sends  us  the  Twelfth  Annual 
Report  of  that  Boeiety  for  tho  year  1875,  to 
wliieh  i.s  added  tlie  traiiHactions  of  tho  Western 
Reserve  liairymon’s  Association.  Tho  pamphlet 
embraces  tho  doings  of  tho  Btato  Association  at 
its  moeliiig  in  Cloveliuid,  Jan.  26-27,  1870,  and 
also  the  ilolngs  of  tlio  Wostern  Rosorvo  Assixiia- 
tion  at  its  lueeliiig  in  Garrettsvillo,  Feb.  9  10, 
1876. 
Mr.  M.  .T.  Eawmk.vcb  of  Cleveland,  presented 
at  tho  Annual  Meeting  of  tlio  State  AsscKdation 
an  interesting  paper,  giving  some  statistics con- 
oeriiing  tlio  dairy  hiisiiioss  of  Ohio.  Although 
net  able  to  give  a  jierfeotly  correct  list  of  factor¬ 
ies,  bo  presouted  tlie  names  and  address  of  320 
faekiries.  Those  factories  aro  disti'ibiited  by 
Counties  .us  follows:  Oeauga,  01 ;  Fortago,  57; 
Aslitabula,  50;  Truiiilmll,  48;  Lorain,  30;  Bum- 
mit.  28 ;  Cuyahoga,  10  ;  JMcHliiia.  11 ;  Erie,  0 ; 
L.akft,  4  ;  Ashland,  I ;  Williams,  I,  and  Dctlance  1. 
He  says  ho  doc.s  not  chum  thosu  to  bo  all  the 
hvetories  in  Northern  Ohio,  hut  ho  bolicvos  the 
list  emlu'aces  niuo-tontlis  of  th^‘  whole. 
Front  roiiorts  received  from  42  factories  doing 
husiuosK  dm-ing  1875,  tho  following  averages  arc 
olitaiuod  :  — Averego  number  of  cows  at  a  factory, 
31  :  average  amount  of  milk  mailo  up  at  a  fuc- 
tory,  1,107,820  jKiiiiids ;  average  time  of  ruuniug, 
eight  mouths  and  four  days ;  average  amount  of 
milk  per  cow  for  Hio  season,  8,642  poiimls ;  av¬ 
erage  amount  of  milk  per  cow  per  «tay,  loji 
pounds ;  average  amount  of  cheese  per  factory 
for  season,  115,002  jiounds;  average  amount  of 
niilJi  to  a  iiound  of  cheoso,  10.353-1,000  pounds  ; 
average  price  of  butter  solil  (ostimateil  on  tho 
ranges)  25o.  per  ixiuiid ;  average  amount  of 
money  per  cow  for  cimesu,  §35.25 ;  average 
amount  of  money  per  factory  for  butter,  !t402,51 ; 
average  amount  of  money  [wr  factory  from  com¬ 
bined  product,  §11.704.50;  average  amoiinl  of 
money  jicr  cow  from  ooinbmod  product,  ©SO.VO  ; 
average  value  of  100  ixiiuids  of  milk  nuuU:  up, 
©1.00-8. 
The  average  not  price  for  tho  April  cheese  ex¬ 
ceeded  the  average  iirice  for  the  season  by  ©l.2‘2, 
and  the  yield  for  April  is  a  little  more  favovahlo 
than  for  the  season. 
The  highest  net  average  price  per  pound  for 
choose  for  tlio  season  was  llji'c.  and  tho  lowest 
8  2-lOc.  'J'he  higho.st  average  price  per  pound 
for  butter  reiiorted  W'as  3Uc.  and  tho  lowest  20c. 
The  aggregate  quantity  of  cheoso  made  at  tlie 
320  faetvirios,  taking  the  42  factories  as  a  fair 
basis  of  eidculation,  is  e.stimated  by  Mr.  Law- 
UKNCE  at  3(1,820,430  iiounds.  And  tho  total 
amount  of  money  realized  from  the  820  cheese 
factories  la  Oliio  duiing  the  past  season,  ho  puts 
at  ©3,010,050. 
The  report  contains  tho  address  of  L.  B.  ILvu- 
niN  of  Kentucky  on  ‘-Butter  Making,”  Mr.  J.  B. 
'Van  Duzkr  of  Elmira,  N.  Y.,  on  tho  “  Progress 
of  Cheese  Hairying,”  .Mr.  H.  Cooi.ev  Gkeen  of 
MeiulviJle,  Pa.,  on  “The  Way  Out,”  together 
with  a  brief  summary  of  iliseussioiis  had  at  tlie 
meo  tings. 
- - -  , 
IMPROVING  CHEESE  FACTORIES. 
Mn.  A,  L.  Finn  of  Herkimer  Co.,  N.  Y.,  a  gen- 
tlenmii  well  known  in  comiection  with  improved 
method.s  of  dairy  manufactures,  has  some  sug¬ 
gestions  in  a  late  immhor  of  the  Utica  Herald 
regmdiiig  curing-rooms.  We  give  some  of  tho 
pohits  urged  for  the  improvement  of  curing- 
rooms  iih-cady  built. 
Ylr.  Fisit  advises  the  sotting  of  1  inch  planks, 
eiglit  or  (ell  inches  wide,  like  studs  against  tho 
coiling.  The  spaces  should  be  sealed  up,  or 
lathed  and  plastered  on  the  ujsido.  Take  out  all  ' 
tho  windows  not  wanted  for  light;  widen  the  | 
fraiiiOH  to  those  romaining  to  the  tbickuoas  of  tlie  ! 
wall ;  have  a  floor  board  loose  above  to  fill  the  I 
space  between  tho  uinc-r  and  the  outer  cxilllng ; 
from  the  floor  above  till  the  sijaee  on  all  sides  of 
Hut  room  with  dry  machluo  shavings  and  saw¬ 
dust,  dry  tail  bark  or  some  other  non-conductor, 
and  tho  same  ovei  head  to  exclude  concentrated 
licat  from  the  roof  or  upper  room.  If  there  aro 
two  stories,  theuppoi-  and  lower  rooms  should  be 
arrangeil  in  the  same  way.  Then  tubes,  six  to 
ton  inclios  square,  are  to  bo  placed  lb  rough  tho 
side  walls  once  in  ton  foot  down  to  the  floor  to 
admit  air  from  without  when  needed  to  change 
the  ah-  In  tho  room.  Lot  them  through  inside 
far  enough  to  saw  the  inner  end  off.  hoveling  for  1 
a  trap  door  to  tho  u])pcr  lip.  The  inclination  of  I 
the  end  of  the  tube  will  permit  the  door  to  keep 
shut  by  its  own  weight.  If  two  inches  from  tho 
widl,  tho  weight  of  the  door,  when  turned  oi>en  ] 
against  tho  wall,  will  keep  itself  open.  By  the 
tubes  more  or  less  air  may  be  Jet  into  the  lower 
strata  near  tho  floor,  and  it  will  not  stri’Ke  the 
cheese  in  a  cui-rent.  Tight  tnbos,  twelve  inches 
square,  should  pas.s  upwards  through  tho  center 
of  tho  rooms,  with  oiionings  at  tho  top  of  tho 
room  through  which  a  draft  is  formed  to  carry 
off  dampness  from  sweat  of  cheeso  or  excess 
of  heat.  If  there  aro  two  stories,  the  samo 
tubes  will  stirve  both  rooms,  if  ciirriod  high 
enough  to  form  a  ih-aft. 
Mr.  Fish  says  tho  samo  struetmo  shonld  be 
adopted  for  storing  cheese.  Afler  tlioy  aro  cured 
Bufiicieutly  for  market  they  should  bo  removed 
from  tbo  curing-room  to  a  low  loinpi  raturo  to 
an-ost  tbo  fermenting  process,  and  kept  thnre 
until  shipped  to  market.  Ho  siiggosts  tliat  a  too 
high  temperature  in  curing,  or  store-room,  may 
be  chocked  by  placing  a  ealec  of  Ico  over  a  tuli  in 
tbo  center  of  tho  room,  with  a  iii[io  attached  to 
tbo  tube  to  carry  off  tlie  water  from  the  molting 
ico ;  and  he  roinarks,  further,  that  having  built 
uudu.sod  such  a  room  with  perfect  success,  and 
Ihidiiig  that  it  sorvos  to  keep  out  frost  as  well  as 
excess  of  boat,  tho  plan  is  rocomnionded  to  dai¬ 
rymen, 
Tlioro  has  boon  considerable  iiiqnii-y  of  late 
couccruiiig  tho  most  practical  (ilan  of  improving 
tho  ohooso  curing-rooms  of  factories  ahvaxly 
built.  In  many  hx-alities,  whore  there  ia  a  do- 
siro  to  have  pi-oporly  constructed  i-Doms,  tho 
oxponsci  of  buildiug  now  slrueturcs  has  boon  in 
tho  way  of  improvement  in  this  regard.  To  sucli 
the  suggostions  of  Jlr.  Fi.sii  may  prove  of  value, 
and  we  coramoud  them  to  the  attention  of  dairy- 
ABOUT  HOG  CHOLERA. 
Tub  Illinois  Btato  Board  of  Agi  iculturo  are 
Hooking  iiifortnatiou  in  regard  to  liog  cholera  by 
distributing  a  circular  among  tho  farmers  of  tho 
Btato.  Tho  melliod  adopted,  we  think,  an  ox- 
collont  ouo,  and  much  good  might  result  if  othor 
“Btato  Boards"  woiikl  follow  tho  samo  jilan,  for 
the  purpoHo  of  learning  the  cause  and  spread  of 
other  discaROH  as  well  as  tlic  one  named. 
In  tho  circular  before  us  there  are  forty  ques¬ 
tions  asked,  and  hetwcoii  each  a  hlanlt  space  is 
left,  upon  whioh  the  rocqiicnt  can  wiilo  brief 
answera.  'I'he  questums  are  of  a  kind  which 
would  leaitrilU)  farmer  to  oliscrvc,  even  if  ho 
could  give  uo  dulliiite  answer  thereto,  honco  wo 
eoie»lder  them  quite  important,  and  wortliy  of  a 
wide  di.sseuiinatiou  in  other  Klatea  as  well  as  Il¬ 
linois.  They  aro  as  followH  : 
1.  What  brood  of  hog.s  do  you  keep  on'your 
fanu  ;  how  many  do  you  Iteop  on  aa  average  ; 
and  arc  they  of  your  oivii  breeding  ? 
2.  I’loaso  state  bow  kept ;  whether  in  pens,  or 
in  small  or  largo  yard-lots  ;  and  whotber  in  sniull 
or  largo  bunchos  ? 
8.  How  aro  tho  bogs  fisl,  and  what  tbo  general 
food  ?  Do  yon  at  times,  feed  exclusively  on  ouo 
kind  of  food,  such  a.s  corn  ? 
4.  Have  you  lost  iiiiy  hogs  from  tho  so-called 
liog  cholera  during  the  past  year ;  and  if  ho,  how 
many  ? 
5.  Did  tho  disease  attack  pigs  of  all  agoH — 
sows  and  hoars,  as  well  as  pigs  under  a  j-ear  old 
— large  hogs  as  well  as  shoats  ? 
6.  Wa.s  the  cholera  more  severe  on  pigs  bred 
from  youmj  shwk.  than  on  pigs  raised  from  older 
HOWS  and  boars  ? 
7.  Did  tho  eholora  attack  weak  and  loan  pigs 
aa  readily  as  the  fat  and  thriving  ones  ? 
8.  Were  the  hogs  that  had  the  range  of  the 
Held  and  w'ood  altiickod  with  tlio  discaao,  as  well 
as  those  kept  witliin  limits  of  enclosm-oH  ? 
9.  Ill  yoiu-  experience,  is  there  any  p.-irticular 
breed  of  hogs  more  liable  to  he  attacked  with  the 
cholera  than  others ;  if  so.  wh.it  breed  ? 
10.  At  what  aye  do  you  allow  your  pigs  to 
breed;  do  5-011  allow  them  to  breed  more  than 
once  a  year ;  and  what  is  tho  age  of  your  boars 
when  youjii'st  breed  them  y 
11.  Do  you  replenish  5'our  breeding  stock 
yearly,  by  accoasion  of  fresh  boars  and  bows,  or 
do  yon  breed  closely  in-and-iu? 
12.  Did  tlie  disuase  upi>oiir  among  your  swine 
soon  after  introducing  new  stock;  and  did  each 
aeceaiyoii  of  swine  cOmo  from  herds  among  which 
the  cholera  had  prevailed.’  Or  did  the  eholora 
iipfiear  to  origina  te  spontaneously  on  your  place  ? 
1-J.  Among  the  hogs  that  died  from  thocliolera 
during  its  last  visitation  on  your  farm,  were  there 
any  that  liiul  escaped  the  disease  during  its  prev¬ 
alence  among  your  hogs  the  year  previous  ? 
14.  Have  you  any  reason  to  believe  that  the 
disoaso  is  contagious  or  communicahic ;  if  so, 
give  your  roasouH  ? 
15.  Did  your  hogs  run  after  otlier  stock  iii  the 
field  at  the  time  of  the  outbreak  of  tho  disease  ? 
16.  Did  a  sjiell  of  dry  and  hot  wealhor  precede 
the  outbreak  of  tho  disease,  or  were  tho  yards 
ami  grouiid.H  wet  and  damp  at  the  lime? 
17.  Were  llicro  any.  and  if  so,  wliat,  changes 
ill  diet,  or  drink,  or  location,  during  the  thirty 
days  next  preceding  the  .appearance  of  the  dis¬ 
ease? 
18.  Of  what  material  is  tho  flooring  in  your 
hog  pons?  Do  you  bed  your  hogs,  and  how 
often  is  tho  bedding  changed,  and  tho  manure 
removed  ? 
It).  Was  water  scarce  on  your  farm  at  tho  time 
of  tlin  appaarance  of  tho  hog  cholera? 
20.  Did  tho  hogs  have  access  to  pond  water,  or 
to  pool  water  around  tho  bariiyai-d  ?  Or  what 
kind  of  water  had  they  access  to? 
21.  If  5'onr  hogs,  previous  to  this  disoaso,  had 
acoosH  to  a  riuiiiing  stream  of  water,  do  yon 
know  if  this  stioam  in  its  conrso,  boforo  roacliing 
yonr  place,  pas.seil  throngh  fanns  where  hog 
cholera  pri'vaiJed  ? 
22.  Aro  yonr  yards  and  pens  provided  with  spe¬ 
cial  draiiiai'o  ;  or  docs  (lie  wasto  xvater  soak  into 
the  ground?  And  is  tln'ro  any  artillcial  diainage 
on  your  farm  ?  If  so,  what  kind  ? 
23.  Did  any  horses,  eattlo  or  sheep  die  sud¬ 
denly  on  your  farm,  shortly  Itoforo,  or  during  tho 
provaleucc  of  tho  hng  cholera  ? 
24.  Bid  your  hogs  at  any  lime,  previous  to  the 
apjiearance  of  tlio  hog  cholera,  have  acM;oss  to 
careaBses  of  horses,  nr  other  animals,  or  to  de¬ 
caying  entrails  of  aucli  animali  ? 
25.  Were  tlie  hogs  that  died  on  yonr  farm,  or 
in  your  ncighhorhooil,  from  tlio  cholera,  always 
hurled;  or  what  disposition  was  generally  made 
of  tliorn  ?  Wero  such  dead  hogs  not  sometimes 
thrown  into  rivers,  or  streams  of  running  water? 
20.  If  the  hogs  that  died  from  eholora  were 
not  buried,  would  tho  other  hogs  have  access  to, 
and  devour  part  or  all  of  the  eareasscs  ? 
27.  Did  the  diseaso  appear  more  than  onco 
diu-iiig  the  same  year  at  yonr  place? 
28.  During  the  different  years,  M'hon  tho  dis¬ 
ease  visited  your  farm,  did  it  seem  to  appear 
under  the  same  supposed  iiiflueuces,  or  from  tho 
samo  sujiposed  catisos  ? 
29.  Did  the  eholoi-a  always  appear  on  5-0x11- 
fanii  at  the  same  timo  of  the  year  ? 
30.  Gan  5-011  in  any  way  account  for  tho  fact 
when  your  neighbor’s  bogs  escaped  tho  disease  ? 
31.  If  pi-ovontivo  remedies  wore  used  by  you, 
wliat  were  they,  and  with  what  effect  wore  they 
given  ? 
32.  Wliat  1  omodies  did  you  administer  din  ing 
tho  disoaso,  and  with  what  result? 
33.  What  per  cent,  of  tlio  nmnbor  treated,  re¬ 
covered  from  tho  cholera?  What  per  cent,  of 
those  not  treated  at.  all,  recovered  ? 
34.  If  any  of  the  pigs  rocovorod  from  tho  chol¬ 
era,  did  they  become  as  strong,  healtliy  and 
thriving  a.s  I  hey  were  bc-foro  tho  attack  ?  If  so, 
liow  long  time  did  it  take  them  fully  Ui  recover  ? 
8.5.  The  following  B5-mptomR  are  more  or  less 
proiiiiaeiit,  among  those  exhibited  in  hog  cholera : 
Dulliiess,  loss  of  ajipetito  for  food  or  water, 
cree]iing  liencath  tho  straw,  or  socking  dark 
places,  witli  the  head  hold  low,  and  ears  drooi>- 
iiig;  disposition  to  lie  on  the  belly;  rotebing, 
and  vomiting  of  foisl,  raiicijs  or  bilo ;  xlian-hea 
of  dark  and  fetid  stools,  or  constipation  ;  anx¬ 
ious  and  staring  look ;  inability  to  stand  ;  mouth 
liot  and  clammy ;  spasmodic  hreathiug  ;  partial 
or  complete  paralysis;  bristles  stiff  and  dry; 
s  miotirnus  tho  animal  is  xvild  and  frantic,  and 
BometimoH  quite  uneonscioiis ;  inatiility  to  scream  ; 
subdued  and  paiiifnl  cough ;  discoloration  of  tho 
skin-  a  red  or  purplish  tint,  cKpeeially  on  tho 
belly  and  inner  siii  raeo  of  tho  hind  extremities, 
on  tho  back,  ears,  etc.  Death  wiUiia  twouty- 
four  hours  to  three  days.  Were  tho  above  symp¬ 
toms  more  or  less  prominently  exhibited  by  your 
diseased  hogs  ? 
35.  If  yon  opened  any  of  tbo  hogs  that  died 
from  cholera,  what  particular  organs  seemed  tf)  bo 
most  affected,  and  what  were  tbclr  appearance  ? 
37.  .Ai’o  yonr  lands  low,  level  and  ill-drained, 
or  is  your  farm  dry  and  bigb-lying  ? 
38.  Is  the  soil  of  5-0111-  farm  sandy,  loose  and 
loamy  ? 
39.  Is  there  much  clay  on  yonr  farm ;  and  is 
llio  sub-soil  stiff  and  retenUve  ? 
40.  Is  xvatcr  obtainable  at  any  time  of  tho  year 
on  your  farm,  by  merely  tapping  the  soil  at  no 
great  depth  ? 
-  ^  - 
CARE  OP  HOGS. 
HuiAJt  Lane,  Humboldt,  Iowa,  w-ritos:  For  tho 
past  three  years  have  been  very  lucky  witli  hogs. 
Have  a  im.sture  of  about35  acres,  not  much  grass, 
but  plenty  of  young  oaks,  hickories  and  hazel 
brush,  with  plenty  of  rmmhig  water,  1  keep 
salt  and  suliiiiur  m  ti-ough  where  they  cun  help 
themselves,  with  a  pile  of  coal,  and  it  will  sur¬ 
prise  those  who  have  not  tried  it,  to  see  tliem 
eat  It  after  every  food  of  corn.  Am  wintering  80 
head,  and  since  flrst  of  May  last  have  lost  but 
one  old  one  aiid  six  or  eight  little  pigs.  Jly  hogs 
aro  thorouglibred  and  high  grade  Beikshiios.  I 
have  lifteun  flue  sows  from  the  eolohratoil  (Hen 
Farm  atoek,  and,  if  snccc.ssful,  can  fm-uish  some 
of  my  brother  pati-unig  tlie  coming  seusou,  as 
fine  pigs  us  aro  ridsod  in  Iowa. 
- - 
BnEKDS  Bchjeot  to  Cnoi.Knx.  several 
years  of  practicivl  experience  with  hog  cholera, 
our  Westeru  brooders  have  decided  that  no  one 
breed  is  more  subject  to  tins  WrihlcxliseiiHe  than 
auothei'.  This  slmuld  encourage  farmeru  to  hold 
on  to  tlicir  choice  hreeds  and  ondoayor  to  learn 
the  can.se  as  well  as  cure,  of  tho  scourge  which 
is  ut  tho  pi-escnt  time  making  suclx  havoc  in  the 
swineherd. 
4  m 
vJarJ 
