I 
Jlairi)  Ijiishnh'ir. 
the  centennial  daiey  sing. 
CARD  or  MR.  Bliss  TO  THE  UTICA  HERAIO. 
The  following  lottc<r  in  tbo  Utica  Herald  of 
May  11,  from  Mr.  O.  8.  Blihs,  tho  well-known 
Secretary  of  the  Vermont  Dairymen’s  Associa¬ 
tion.  oxplain.s  how  some  of  tlio  "  Sing  work” 
was  done.  Mr.  Buss  is  Socrotary  of  tho  Centen¬ 
nial  Dairy  Committooof  which  J.  V.  K.Scoviixf. 
is  Chainnan,  and  ns  Socrctaiy  of  tlie  Coinmitteo, 
holding  tliG  records  of  that  body,  ho  Is  buj)- 
posed  to  know  what  ho  is  talking  abont.  It 
will  bo  seen  that  Mr.  Dniss  in  his  letter  corrob¬ 
orates  the  facts  stated  in  tho  oxposuro  of  tho 
“  Dairy  lUng"  pubUshtsl  in  tho  Bukai.  several 
week*  ago. 
liiio  reader  wilt  hoar  in  mind  that  tho  uTogular 
mooting  of  Jan.  22,  rofened  to  by  Mi*.  Bnisa. 
was  tlio  time  when  Mr.  Wcovili.e  and  his  five 
momlKws  of  the  Ring  met  at  Utica  without  no¬ 
tice  to  tho  rest  of  the  Committee,  and  nominated 
Jurors,  Ac.,  A  a. 
In  Justice  hi  Mr.  Bi.ihh  and  to  other  inembors 
of  tlio  Committee,  as  well  as  h)  tlio  Dairy  public, 
we  reprint  his  letter  hi  tho  Herald  : 
“EniTonoK  Utica  Mohmno  Hkuald:— Yonr 
letter  of  the  2oth  inst.  is  at  hand.  I  find  I  was 
mistaken  in  stipposing  that  I  hafl  at  least  a  moral 
claim  to  as  mneh  of  yonr  space  for  tny  own  de- 
fonso  as  liad  lioon  accorded  to  Mr.  J.  V.  H.  Sco- 
nu.E  to  make  a  bitter  and  untnitbfnl  iiorsoual 
attack  upon  mo,  under  tho  guise  of  giving  tlio 
public  facts.  Under  tl»e  circumstancos.  1  accept 
yonr  •  courtesy*  in  ijurmittiiig  me  to  use  a  half 
column  of  the  Herald,  though  it  will  not  nearly 
permit  mo  to  do  Justice  to  mysulf  or  tlic  puhUc. 
I  must  of  course  ijas,s  over  umtiy  material  points 
in  the  aiso,  and  must  take  up  togothor  both  Mr. 
a(;ovn.i.B's  letter  and  your  article  fouudcsl  upon 
mine  wWoli  you  dwilino<l  publishing,  though  it 
loaves  out  of  view  tho  more  inateriiU  iHunts  in  it. 
I  am  sure  that  tho  [inhlic  have  a  claim  ujxiu  you 
and  me  for  a  much  fuller  exposition  of  tJio  case. 
“  Mr.  «ooviij,R  did  not  in  his  ‘  card'  state  as 
you  assert  tliat  ‘  Mr.  Buss  with  other  mon»hers 
of  tho  Committee,  was  duly  notitiod  to  bo  pres¬ 
ent  but  he  labored  very  hard  to  show  IJtat  1 
had  some  sort  of  an  irregular  notice,  which  was 
not  the  case,  howuver.  On  tho  other  hand,  ho 
practically  a<imits  that  but  six  of  the  mon;  than 
iifty  pcTsous  wlioso  names  aiipoar  on  tli«  list  of 
memlxTs  had  any  notice  whatever  of  the  nn-ot-  ; 
ing.  Hi  the  same  paragrapli  in  which  ho  [iro- 
poses  to  convict  me  of  lying  on  tho  allidavit  of 
tho  members  of  tlio  Committee,  ho  speaks  of  the 
‘  members  of  tho  fJommittoo  who  iiad  no  knowl¬ 
edge  of  tlio  meeting’ — your  covert  lusinuatieii  to 
the  conti-ary  iiotwitlistandirig.  I  beg  to  ask  how 
it  lja])peus  that  the  two  members  of  tho  Commit¬ 
tee  who  are  said  to  have  conversed  with  mn  on 
the  snbjtiot  of  tho  Vertiiont  meeting,  failed  so 
signally  Ui  converse  on  tho  subject  with  any  of 
the  six  or  seven  other  members  of  the  Committee 
who  were  there  ?  Yon  arc  mistaken  in  saying 
that  I  chai-go  him  witJi  •  hampering’  me.  J  did 
complain  that  I  was  held  rospouslhle  by  members 
of  the  Committee  for  their  not  getting  notice  of 
meetiags  of  which  I  was  not  myself  uotihed,  and 
I  quohsl  tlie  letters  of  Mr.  ticoviLUE,  not  for  tho 
purpose  indicatetl  hy  yon  but  to  show  that  oven 
after  the  Committee  hod  voted  at  Utica,  I'ob.  .1, 
to  hold  a  mceUng  at  rhiladelpbia,  Feb.  2J,  and 
iiistmctod  me,  as  Hwretary,  to  notify  the  whole 
Committee,  he  made  throe  lUstinct  efforts  to 
thwart  tho  purpose  of  the  Committee  and  have 
only  ‘  such  as  it  was  nooessary,’  uotilied  ;  and  lie 
said  lie  would  send  out  the  nocossary  notices  him- 
Helf .  'The  admonition  wliich  ho  had  received  at 
Utica  was  not  snliicient.  ilo  was  still  defiant, 
and  determined  to  control  the  Cominittco.  Yonr 
Btatoiueut  that  the  Ctiea  meeting  of  Jan.  22  was 
ratilied  at  Philadelphia,  Ls  not  correct. 
“  My  limits  win  not  ixrmit  me  to  enter  into 
details ;  but  the  material  lact  in  regard  to  that 
matter  is  tluit  when  it  was  proiiosed  to  toeat  that 
meeting  as  regular  and  reconsider  tho  veto  taken 
there,  it  for  tho  llrst  time  caino  to  be  known  to 
the  t.omniittoo  that  the  resolution  recommend¬ 
ing  Jurors  had  been  iudorsesi  by  Gov.  Seymodb 
and  forwarded  to  the  CommisHion.  I  saw  at  once 
that  a  reoonsided-ation  of  that  subject  would  com- 
proiuiso  some  innocent  parties,  and  I  made  tho 
motion  to  drop  the  whole  matter  and  to  expunge 
from  tho  records  aU  allusion  whatever  to  tho 
meeting  of  Jan.  22.  That  vote  pa.ssed  tmani- 
mously  and  the  Committeo  have,  from  that  day 
to  this,  treated  the  meeting  of  Jan.  22  as  dead, 
■they  afterward  made  it  the  duty  of  the  Execu¬ 
tive  Committee  to  aijpoint  tlu-ee  auditors,  which 
was  done  at  Ure  last  meeting  of  the  Executive 
Committee,  lield  in  UUoa  Mai'ch  17,  wholly  dis¬ 
regarding  tho  alleged  election  of  Jan.  22.  Tho 
only  other  thing  which  the  Committee  could  have 
done  in  regard  to  tho  matter,  would  have  been 
0  recall  the  resolution  then  in  tho  hands  of  the 
UonmuBsion. 
I,  myself,  (and  I  believe  ©very  man  with 
whom  1  consulted  in  regard  to  tho  matter,)  was 
actuated  hy  the  purest  motives  in  protesting 
against  those  irrogulaiities.  J  have  been  a  mem¬ 
ber  of  tho  Connuittoo  from  its  original  forma¬ 
tion,  three  years  ago,  and  I  have  had  a  very  wide 
opportimity  to  know  with  what  disfavor  many  of 
tho  acts  of  Mr.  Sc'ovu.le  have  been  lookc-d  upon 
and  how  necessary  it  was  that  the  public  dlsti-ust 
,  should  bo  dispelled.  Wo  liad  Imped  that  the 
free  discussion  of  the  .fan.  2;kl  meeting  at  the 
Fob.  3d  mooting  would  correct  the  evil ;  hut 
I  when  it  beciimo  apparent  thivugU  Mr.  Si;oviij,k.'s 
letters  that  ho  still  suppoaoil  he  had  authority  to 
annul  tho  action  of  tho  whole  Committeo,  it  be¬ 
came  neoo.ssary  to  carry  tho  protests,  Ac.,  into 
the  Philadelphia  mooting,  or  lot  him  run  away 
with  tho  whole  project. 
'•  I  thonght  and  said  thou,  and  still  tlunk,  that 
tho  whole  matter  should  have  been  kept  from 
tho  rojKirtcrs,  and  I  have  deeply  regretted  that 
it  was  not.  I  least  and  last  of  all,  ©xpectoil  to 
SCO  Mr.  8co\tiu,e  rusli  into  print  in  regard  to  it. 
He,  of  all  men,  had  reason  to  keep  silence.  Inur¬ 
ing  the  unhappy  contest  I  have  liceu  importuned 
tiiitcs  without  number,  ‘to  write  tho  matter  upj* 
but  I  have  steadfastly  declined  till  Mi-.  Hcoviu.r 
ill  a  most  wanton  nnuuier  has  assailed  my  integ¬ 
rity  and  m3'  motives,  1  did  not  in  nij-  answer  to 
him.  which  you  dcclinoil  publishing,  fool  called 
up<m  to  explain  the  disposition  made  of  tho  Jan. 
22(1  meeting ;  but  your  very  positive  but  entirely 
erroneous  statomeril,  has  Boomed  to  rcipiiro  cor¬ 
rection.  Much  as  I  would  liavo  pr (•  f erred  to  con- 
tiuiio  to  keep  silence,  I  cannot  longer  boliovo 
that  such  is  my  duty. 
“  1  must  say  in  closing  that  tho  charge  of  col¬ 
lusion  with  Mr.  VVii.i,Aiin  is  entirely  unfounded, 
I  never  exclianged  a  word  with  him  on  tho  sub¬ 
ject  till  after  my  protests  were  all  made.  I  havo 
not  approved  of  his  imblishing  the  matter,  al¬ 
though  1  know  liis  provocation  was  very  great. 
Georgia,  Vt.,  April  vw,  1876.  O.  s.  liuss. 
» »  > 
DAIRY  TRANSACTIONS. 
NORTHWESTERN  DAIRYMEN'S  ASSOCIATION. 
We  are  in  receipt  of  tho  Tenth  Annual  Riiport 
of  tho  above  association  from  the  Secretary,  Dr. 
R.  R.  Stone  of  Elgin,  UL  The  report  comprises 
the  addresses,  discussions  and  factory  reports 
presented  at  tho  Anuiml  Meeting  hold  at  Fort 
Atkinson,  Wis.,  Fell.  8  10,  187(:.  It  is  a  well 
printed  pamphlet  of  8<j  pages,  and  contains  much 
interesting  matter  rohiting  to  tho  dairy  interest 
of  tlio  Northwest,  and  to  which  we  hope  to  refer 
liercaftor.  Dr.  Stone  attributes  a  largo  share 
of  the  cause  ol  tho  dovolijjiuicnt  of  tlio  dairy 
business  of  tho  West  to  tho  interest  awakened  at 
the  Dairy  Conveationa.  At  those  meetings  tho 
masses  have  been  henefltod  by  tho  valuable  ox- 
IKTienco  of  the  few.  Ho  thinks  that  It  has  boon 
proved  that  the  “  West  iJossessos  tho  proper  soil, 
water  and  climate  to  make  as  lino  qualities  of 
bnttor  and  ebeoso  as  can  be  made  in  New  York 
or  Now  England.” 
TIki  report  contains  tho  address  of  welcome  by 
Dr.  il,  It.  Willard,  and  tho  address  of  response 
by  Dr,  R.  R.  Stone  ;  the  address  of  Hon.  Hiiani 
Smith  and  of  Mr.  Thompson ;  Secretary  G,  E. 
Morrow’s  annual  report ,  tho  iwUlress  of  H.  C’. 
Drake  ;  a  paper  by  John  Porter  on  “  Keeping  up 
supply  of  milk  in  summer  di-outli one  on  •  •  But¬ 
ter  making  from  milking  to  selling,"  by  S.  J. 
Goodwill ;  ••The  children  of  the  farm,”  by  Mrs. 
Frances  C.  .Tones  ;  essay  on‘'Chco8G  making,” 
by  S.  Littlelield ;  I’rosidout  Eavill's  paper ; 
‘‘Shall  wo  make  skim-milk  obecso?”  hy  X.  H. 
Wanzer  ;  “  Where,  wlien,  and  iiow  to  sell  dairy 
products,"  by  Dr.  Stone  ;  “  Buying  and  distrib¬ 
uting  dairy  products,”  by  A.  H.  Barber  of  Chi¬ 
cago,  together  with  a  number  of  short  speeches 
made  at  tho  banquet.  ' 
VERMONT  DAIRYMEN'S  ASSOCIATION. 
Mr,  O,  B.  Buss,  Secretary  of  the  Vemimit  1 
Dairymen’s  Association,  has  .always  issued  an  : 
excellent  report,  and  the  soventh  in  tho  series,  1 
embracing  tho  papers  and  discussions  at  tho 
winter  meeting,  Jan.  19-21,  187C,  is  of  great  in¬ 
terest  and  value.  It  contains  183  pages,  cover-  1 
ing  quite  a  variety  of  topics  in  relation  to  batter  1 
and  cheese  dairying.  , 
The  Secretary  gives  a  brief  uccomit  of  tlio  An-  1 
nual  and  winter  moutiugs,  and  then  follows  tho  ’ 
address  of  welcome  by  Hon.  Henry  Clark  at  tho  < 
Rutland  meeting.  We  give  tho  several  papers  in  < 
tbo  order  which  they  are  printed  in  the  roiiort :  1 
Opening  address,  by  President  Mason;  “Dairy  - 
progress  and  dairy  engineering, ”  by  the  Secro-  1 
tary;  “ How  to  get  the  mo.st  protit  from  milk,”  i 
by  Wm.  Blandiug  of  New  York ;  “  Swiss  cheese  < 
factories,”  being  a  letter  from  an  American  in  1 
Switzerland,  read  by  H.  M.  Kenedy  of  tbo  Utica  1 
Herald ;  essay  on  tho  “  Management  of  the  but-  i 
ter  dauy,"  by  Mrs.  J.  T.  Ellsworth  of  Barrc,  i 
Mass.;  “  Breeds  of  Cattle,"  by  Harris  Lewis  of  i 
Herkimer,  N.  Y.;  “Dan7ing  vs.  thoroughbred  i 
bulls,"  by  Dr.  Sturtevantof  South  Framingham,  i 
Mass.;  “  Bntter  factories  and  tho  importance  of  ' 
improving  butter  stock,"  by  W.  I..  Rutherford  : 
of  Waddington,  N.  Y.;  “  A  Holderriess  herd,  by  ' 
T.D.  Curtiss  of  Syraonse;  “An  ituprovoment  ] 
on  the  Swedish  method  of  setting  milk,"  by  L.  S.  1 
;  Hardin  of  Louisville,  Ky.;  os.say  on  "  Home,”  by 
•  Mrs.  P.  L.  Hopkins;  “The  contagious  diseases 
■  of  domestic  animals  and  the  laws  of  the  New  En- 
I  gland  States  for  their  prevention,”  by  Hon.  T.  S, 
Gold  of  tho  Connecticut  State  Board  of  Agricul¬ 
ture  ;  “  Diseases  of  animals,"  by  Dr.  Crossy  of 
'  Mass.  Ag.  College ;  address  on  tbo  Centemiial 
Exposition,  by  Itiirnet  Landretli  of  Philadolphiu  ; 
“  Tho  manufactiiro  of  butter  and  skim  cbciese," 
by  .1.  T.  Ellsworth  of  Barro,  Mass.;  “Tho  past 
and  future  of  progressive  agriimltiiro,”  by  Gov. 
Hyde  of  Conn.;  “'riie  philosophy  of  enring 
cheese, ”  by  X.  A.  Willard  of  N.  Y.;  “  Tho  man- 
agomont  of  iiasturos,"  by  A.  W.  Cheovor  of  the 
New  England  Farmer ;  “  Dairy  topics  of  tlio  Heiv- 
Bon,’  by  T.  D.  Curtis.  Thus  it  will  be  seen  from 
tho  above  list  of  papers  (each  of  which  was  fol¬ 
lowed  by  discussion)  the  report  makes  a  valuable 
docnmeiit  for  reference. 
TRANSACTIONS  Of  THE  AMERICAN  DAIRYMEN'S  ASSOCIA¬ 
TION  FOR  1875. 
This  is  a  pamphlet  of  108  pages,  giving  tho 
papers  and  diaciissions  at  tlie  amiual  meeting  at 
Romo  in  Jannaiy  last.  Tho  .Secretary,  Mr.  L. 
B.  Arnold  of  KoeheHtcr,  in  his  prefatory  remarks 
takes  occasion  to  reeoruniend  the  **  Heated  Milk” 
theory  for  making  bnttor  and  elieoso.  Ho  saj-s 
it  “  promises  to  be  of  groat  value  in  utilising 
skim-milk,”  and  he  thinks  it  is  “  the  most  ira- 
iKirtant  advance  lately  made  in  choose  malung, 
as  it  enables  tho  manufacturer  to  so  perfectly 
cure  skim  clieeso  as  to  uiake  of  it  a  palatable, 
nutritious  and  wholesome  food,  thus  solving  tho 
problem  of  tho  oconomical  use  of  skim  milk, 
wliieli  has  so  long  balllcd  tlio  skill  of  the  best 
experts.” 
Tills  opinion  soonis  to  differ  widely  from  that 
of  the  Ilbiiois  dairymen.  Tho  exiierinionls  with 
tiio  “  Heated  Milk”  theory  made  at  Elgin,  111,, 
last  year,  proved  a  sad  fuilnro,  and  it  is  a  (pios- 
tioii  whether  Mr.  Ellsworth’s  success  in  making 
skim  cheese  is  duo  to  lieating  the  milk  or  to  other 
causes, 
'J’he  report  is  smaller  than  usual,  hut  contains 
a  number  of  papers  of  interest  and  value.  As 
we  gave  a  pretty  exteiidod  reixirt  of  the  Romo 
meeting  in  tlie  RuuAJi,  wo  need  not  present  hero 
a  list  of  topics. 
- - — - - 
COLORING  CHEESE. 
A  (;ottnE.si>oNnENT  wites  ns,  urging  that  an- 
natto  should  not  bo  used  for  coloring  chooso, 
and  ho  asks  us  if  something  eauiiot  ho  done  to 
discourage  Its  use  and  thus  relievo  factories  and 
dairymen  from  a  lieavy  oxjieiiso  wJiieh  adds  noth¬ 
ing  to  the  tlavor  or  quality  of  eheese,  and  which 
ho  says  “  cannot  be  regariJed  in  any  other  light 
than  a  villainous  fraiKl,” 
Wo  quite  agree  with  our  conespondent  that 
cheese  ts  not  improved  in  llavor  or  quahty  hy  tho 
use  of  ai  matte,  oud  wo  should  ho  glad  to  see  it 
done  away  with  in  chooso  making  ;  but  so  long 
as  eertain  markets  demand  a  colored  cheese  and 
are  willing  to  pay  a  i»reniinm  for  it,  our  cheese 
makers  will  find  it  to  then-  interest  to  make  it. 
Wo  can  hardly  go  so  fur  as  to  say  that  the  color¬ 
ing  of  chooso  is  a  fraud.  Annatto  is  a  hiirniless 
coloring  material,  ami  our  cheese  makers  do  not 
use  it  for  the  purpose  of  docoptiou  but  only  to 
meet  tho  wants  of  trudo.  A  very  largo  projMjr- 
tion  of  tho  cheeso  domandiHl  for  the  English 
market  requires  to  he  colored;  but  tiiero  are 
some  markets  like  that  of  Maiicliestor,  whore  iiale 
or  uncolored  ebuese  is  prof  erred. 
It  is  hard  to  say  why  tho  practice  of  coloring 
was  first  introduced;  bat  very  likely  it  came 
from  a  desire  on  the  jmrt  of  mamifacturers  or 
dealers  to  impress  upon  consumers  tlio  idea  that 
color  was  an  indication  of  bettor  (pmUty.  At  tho 
present  time  we  think  tho  proferonco  for  color  is 
a  matter  of  education.  Fcople  rancy  that  a  col¬ 
ored  cheese  looks  better  on  tho  table,  and  from 
long  custom  in  its  use  they  may  fancy  it  is  bettor 
Uiaii  pale  clieoso. 
Annatto  is  a  very  great  expense  to  our  oheoso 
factories  and  dah-ios,  and  on  this  account  we 
sliould  bo  glad  to  see  its  use  abandoned.  But 
apart  from  this  we  can  seo  no  material  harm  in 
omploj’iug  it,  providing  it  is  unailn  Iterated  and 
not  injnriona  to  the  cheose  as  an  article  of  'food. 
Tastes  differ,  and  we  cannot  all  think  alike.  If 
certain  dassos  of  consumers  dosiro  their  oheoso 
colored  and  are  willing  to  pay  for  it,  we  do  not 
SCO  why  thou-  wishes  should  not  bo  gratiflod,  pro¬ 
viding  such  coloring  matter  is  not  injurious  to 
tlic  chooso  as  an  article  of  food.  Ail  that  can  bo 
done  at  this  time  by  tlie  advocate.i,of  pale  or  un¬ 
colored  cheeso  is  to  educate  consumers  liy  proving 
to  them  tliat  color  is  unnecessary,  and  tiiat  it  in 
no  way  affects  tho  quality  of  iirodnet.  'To  at¬ 
tempt  to  force  pale  cheese  upon  a  market  that 
does  not  want  it  would  be  disastrous  ;  and  tho 
cheese  makers  of  the  oounlry  have  now  enough 
to  coutoiid  with  without  attempting  to  raise  an 
issue  of  tiiis  sort  with  our  foreign  customers. 
There  is  a  limited  demand  for  pale  cheese  in  tho 
EngUsh  markets  and  also  in  tho  homo  trade. 
This  of  course  sliouJd  be  sapplied.  But  we  can¬ 
not  advise  footorios  which  are  making  a  shipping 
cheese  to  abandon  coloring  without  they  know 
wlioro  Uioir  goods  are  going.  If  factorios  can 
got  an  order  for  paio  cliec.se,  then  let  it  ho  made  ; 
1  hut  witJiont  sucli  order  it  will  be  safer  to  make 
j  colored  cliceso,  beeanso  tbo  demand  for  tliis  is 
1  mncli  larger  abroa<l  tliau  for  tho  uneolorod  ar- 
tiide. 
'riioro  wasatimo  when  a  largo  share  of  tho 
ann.alto  in  market  was  adulterated  arul  some  of 
it  willi  materials  injurious  to  hcaltli.  But  at 
tho  present  time  annattoine,  annatto  seed  and 
other  proparalions  can  bo  liad,  wliicli  are  froo 
from  imptu-itioH  of  tho  lUnd  referred  to.  And  it 
is  tlio  duty  of  tiianufaetiu-ers  to  procure  only 
such  an  article  as  is  known  to  ho  iiuro  and  wliich 
can  bo  had  from  dciUors  under  the  proper  guar¬ 
antee. 
This  question  of  coloriug  has  been  agitated 
from  time  to  time  at  our  Dairy  Conventious,  and 
wo  know  there  is  a  groat  (hfferonce  of  opinion  as 
to  the  omirso  to  be  piu-sued.  Homo  Imvo  advo¬ 
cated  Unit  if  all  the  factories  would  unito  to 
abandon  coloring,  oiu-  English  customers  would 
soon  ho  educated  into  tlio  use  of  pale  chooso  and 
would  thou  prefer  it-  This  conrso  is  not  practi¬ 
cable,  for  in  the  first  place  Uio  factories  eo.uld 
not  he  united  on  this  qiiosUon,  and  even  if  th(h' 
could  it  would  only  give  tho  English  manufac¬ 
turer,  making  0(.ikirc<!  choose,  an  additional  ad¬ 
vantage  over  onr  own  make.  Wo  must  for  tho 
present  tako  things  as  they  are,  om-  highost  aim 
being  to  meet  tho  demands  of  tho  various  mu.rk- 
ots.  and  make  our  goods  so  tint  Uiey  iviJl  com¬ 
mand  tho  best  prices. 
-  *  *  - - - 
THE  ICE  METHOD  IN  BUTTER  MAKING. 
Mu.  II.  0.  Fkeeman  is  making  extensive  and 
reiioatcd  oxporimentfl  at  his  creanienos  in  cool¬ 
ing  milk  for  raising  cream,  as  suggested  in  our 
“  Practical  Rutter  Book.”  Ho  writes  us  under 
date  of  Ajiril  28tli  that  ho  has  ajipliod  ico  water 
to  the  stylo  of  cooling  vat  adopted  at  tho  Ridge 
Mills  Creamery  with  most  satisfactory  results 
audliosays:  -“lameoiifldont  the  principle  of 
cooling  ivith  ico  water  Is  coireot  when  all  tho 
cream  is  wanted  and  tho  milk  is  to  be  kept  sweot 
for  cheese.  Tho  point  with  me  is,  What  p/mi  is 
best  adapted  for  a  creamery  ?” 
The  effect  of  low  toniperatiu-o  on  milk  set  for 
bntter  making  is  arresting  attontion,  and  is  likely 
to  make  iiouio  important  changes  in  our  system 
of  butler  making,  Tbo  London  Laneot  gives 
tho  result  of  Jt.  Efo.  Tlssera.nd'h  ohservations 
rocontly  comninaicatod  to  tho  Acadomio  dos 
Sciences.  He  found  tho  nearer  tho  ternporatiiro 
of  tJie  milk  is  to  tlio  freezing  ptfint  tho  more 
rapid  is  the  collootion  of  cream,  the  greater  is 
its  bulk,  tho  more  butter  R  prodiicos,  and  tlio 
better  is  tho  qnaUty  of  tlio  bntter  as  well  as  the 
skimmod  milk  for  cheeso  making,  lU,  oxpori- 
raeiitod  on  milk  fresh  from  tho  cow  at  various 
tomporaturos  from  96^  I.‘ahr.  to  tJiat  near  the 
freezing  point,  and  tho  huttor  made  from  milk 
which  had  been  cooled  down  to  a  low  tomjicra- 
ture  was  always  of  a  lino  (piality,  more  delicate 
arul  of  a  firm  ooiosiMtoucy,  aJtogether  more  unc¬ 
tions  to  the  touch  than  tho  huttor  from  tho  cream 
of  tho  milk  that  had  not  boon  cooled  or  insiifti- 
oiontly  HO  from  40' '  to  02  '.  It  hful  above  all  that 
property  required  for  culinary  purposos  — of 
keeping  fresh  for  tho  longest  time. 
Theso  facts,  luj  thinks,  may  bo  explained  by 
Pasteoh’h  observations  on  fennents  and  tlieir 
effects  on  tho  media  in  which  tliey  Uvo.  Refrig¬ 
eration  uHsistH  the  growth  of  tho  liVing  orgimisms 
which  sot  up  fermentation.  In  the  proeoss  of 
foniioiitation  tlioso  organisms  feed  upon  tlio  soUd 
(.onstituonts  of  milk  tho  bntter  and  tho  caseiiio 
— bringing  about  changes  which  if  they  do  not 
loHsen  tho  quantity  of  butter  at  least  prevents  a 
complete  separation  of  it  from  tlie  milk.  I  lonco 
tho  advantage  of  reducing  the  tomperaturo  of 
tho  tuiik  and  unosting  their  growth. 
Such  is  Uio  theory  suggosteci ;  but  without 
entering  upon  this  braiicli  of  the  subject,  it  will 
suffice  jjcrhaps  for  dairymen  to  know  tho  pr.ac- 
tical  operations  of  this  plan  and  the  results  ob¬ 
tained  by  exporimontors. 
When  tho  quality  of  milk  is  considcreil  of  es¬ 
pecial  importance,  the  ice  method,  it  would  seem, 
may  .jo  emploj'od  with  grout  advantage  and  the 
subject  must  be  of  interest  to  butter  makers. 
Wo  hope  at  no  distant  date  to  give  the  residt  of 
Mr.  Feeeman’s  experiments  more  in  detail,  and 
have  no  doubt  they  will  by  of  interest  and  utihty. 
- - - 
The  Efi’ect  ok  Coi.d  on  Mn.K.— The  Lanciit 
says  that  the  effects  of  a  low  tcmperatiiro  on 
milk  have  been  carefully  examined  by  M.  Eugene 
Tissorand,  who  rei'ontly  communicated  liis  ob¬ 
servation  to  tho  Academy  of  Seionces,  Ho 
found  that  if  cow  s  milk  is,  iiuniodjatelv  or  soon 
after  htnng  drawn,  placed  in  vCHsels  at  various 
tomporaturos  between  90  deg.  li'idi.,  and  the 
initial  toniperatnre  is  maintained  for  twentv-fmir 
or  thirty-six  hours,  it  will  he  found  that,  tho 
nearer  tlio  tomijoratnre  of  tho  niiik  ts  to  freezing 
point,  tho  morn  rapid  is  the  eoIloeUon  of  cream, 
tlio  tiioru  considorahio  is  tho  quantity  of  cream, 
the  amount  of  batten-  is  greater,  and  the  sklmmecl 
milk,  the  butter  and  choose  are  of  bettor  ({uality. 
It  is  probable  tliat  tJie  rofrigcratioti  arrests  tho 
evolution  of  the  Uvmg  organiHins  which  .set  up 
fermentation,  and  liiiulcrs  Ino  changes  which  are 
duo  to  their  growth. 
MOORE’S  RURAL  NEW-YORRER. 
