cost  of  keeping  would  depend  so  mneh  upon 
locality  and  cu-cninstauco  that  no  satisfactoi-y 
estimate  could  bo  made,  probably,  to  meet  the 
case  of  onr  correspondent  without  more  specific 
description  tliaii  is  given  in  his  letter. 
If  the  cows  arc  to  bo  kept  near  the  city,  where 
hay  and  grain  ai  e  the  chief  or  main  articles  of 
food  to  be  depended  upon,  an  effort  should  bo 
made  to  provhle  rations  of  some  kind  of  roots, 
carrots,  mangolds,  potatoes,  or  tho  like,  which 
do  not  affect  the  llavor  of  the  milk.  These  will 
promote  tho  health  of  tlie  animals,  and  will  also 
serve  to  keep  up  a  good  How  of  millc.  These  ra¬ 
tions  could  be  made  to  take  tho  place  of  a  jiart  of 
tile  chy  fodder  or  meal,  and  often  at  no  increase 
in  cost  of  keep. 
Jlow,  as  to  the  smallest  space  needed  for  ten 
or  twelve  cows,  in  order  to  give  them  tho  neces¬ 
sary  exercise  for  health,  etc.  Our  ideas  in  re¬ 
gard  to  this  matter  are  that  tho  cows  should 
have  a  yard  of  pretty  good  size  connected  with 
tho  stable,  whore  they  may  be  timicd  daily.  An 
acre  would  be  ipiite  small  enough  for  tho  luu- 
pose  to  meet  our  views.  IVihups  a  much  smaller 
spaco--a  half  acre — coidd  he  jnude  to  answer  the 
purpose  if  the  animals  wtwe  carded  daily  and  the 
herd  were  divided  so  tliat  each  portion  in  turn 
have  tho  run  of  the  yard.  Those  who  advocate 
and  have  practiced  soiling  urge  tliat  cow.s  can  be 
kept  in  health  by  behig  confined  within  naiTow 
limits  and  not  allowed  to  roam  in  iiastures ;  hut 
80  far  as  we  have  ohserv(!d,  the  space  allotted  for 
exercise  is  larger  than  that  wc  Jiave  named.  If 
proper  attention  he  jiaid  to  cleanlincsH  of  Ht.ahlo.s, 
to  veutilatiou  and  freedom  from  lillhy  surround¬ 
ings,  and  if  tho  animals  ho  keitt  clean  and  daily 
carded,  they  can  bo  kept  healthy  in  a  smaller 
space  than  where  these  points  are  neglected. 
It  will  bo  observed  in  this  description  that  tho 
temperature  of  the  cheese  while  curing  is  veiy 
low,  as  compared  AWth  tho  curing  processes 
adopted  in  America.  And  wo  have  heard  it  sug¬ 
gested  that  something  of  the  value  of  these 
grottoes  for  enring  the  clicoso  was  duo  to  tho 
presence  of  ammonia,  wliich  has  a  peculiar  iidlu- 
ouco  on  tho  curing  process.  Wc  have  given 
these  statemenls  as  the  Swiss  view  of  tJio  mat^ 
ter,  but  we  me  hardly  prejiared  to  admit  that, 
with  the  retpiisite  skill  in  mnnipninting  the  milk 
and  tho  proper  method  of  curing  the  cheese, 
any  bottof  quality  can  bo  made  in  Switzerland 
than  in  this  country ;  for  wo  have  mountain 
pastnroH  hero  as  well  as  there,  wliile  tho  Jersey 
cow  upon  tJioHO  sweet  upland  grasses  wiU  yield 
(inito  as  rich  milk  as  the  Swiss  cattle.  Tho 
Swiss  take  great  pains  with  tlicu’  cows,  treating 
them  very  kindly  and  giving  them  tho  best  care 
in  every  respect.  This,  with  tlie  clean,  sweet 
butter,  and  should  prefer  to  select  our  supplies 
for  tho  table  from  the  genuine,  old-fashioned 
dau-ies.  We  have  always  advocated  that  olco- 
margariuo  butter  should  go  upon  (ho  market 
under  its  own  name  and  should  not  he  used  to 
adnlhu-ato  thegoiiuhio  article ;  and  while  strongly 
advocating  those  points,  we  have  not  felt  ilis- 
[wsed  to  misre]'rv.!Hcnt  facts  eoiK'.ornlifg  its  manu¬ 
facture,  or  to  Inlcrfore  in  any  way  with  the 
legitimate  rights  of  those  wlio  are  putting  this 
article  heforo  the  pnhlic  in  a  proper  manner.  It 
has  been  said  that  tho  oleoniiirgm’ino  factories 
have  been  using  impure  and  filthy  fats  in  their 
rnanufactnres  ;  but  no  ju-oof  Inw  been  proseiited 
to  show  that  any  ra(d.ory  has  been  engiigetl  in 
snob  wotli.  On  the  contrary,  so  far  as  avo  can 
learn,  the  greatest  cleanliness  and  earo  is  taken 
in  tho  mamifucturing,  Avhile  nothing  but  good, 
wholesomo  fat  has  been  used.  If  it  could  ho 
shown  that  refuse  and  improper  ?iiaterial  were 
used,  thus  sending  abroad  imhealthy  food,  wo 
should  bo  among  the  first  to  eoudeinn  its  inanu- 
facturo  and  m-ge  that  tlm  factories  bo  closed. 
The  liondon  (Iroeor,  in  discussing  this  (piw:- 
tion  in  a  recent  arliolo,  says : 
hutter  is  lat  from  cow’s  milk  ;  margarine  Lm 
butter  trom  cow’s  fat;  no  atuilyst  cun  tell  the 
diffeicnce.  Tho  known  clieTiiioal  analysts  of 
London  and  Paris  certify  that  margarine  is 
ehomically  bntter,  and  as  a  food  it  i.s  c-inal  to 
and  AA ill  do  all  that  is  rccjnii’eil  of  eream  butter. 
Wo  are  indebted  to  tho  lab,.  Emperor  of  tho 
I'ronch  lor  tho  di.<covcry  and  intiodneiion 
CONCERNING  MILK  AND  FEED 
Dear  llrRAi,: — Put  mo  under  an  CA’crlasting 
obligation  to  you  by  ansAvering  the  following 
queries,  which  I  am  very  anxious  to  know  : — In 
order  to  get  150  quarts  of  milk  daily,  how  many 
(XjwH  Avill  a  man  l>»^  re((tiirisl  to  keep,  of  what 
breed.  :md  at  what  daily  average  cost  per  coav, 
snpimsing  that  he  buys  all  Iiis  feeil  ?  ,Mso. 
Avliat  is  the  smallest  posrible  space  that  said 
number  of  cows  can  ba  kept  in  Avith  due  I’cgnrd 
to  their  health  and  all  uecessary  exercise  ?  Any 
other  in formiAl inn  or  suggestions  beariug  on  the 
subject  will  ho  gladly  and  thankfully  received. — 
Geo.  Jackso.n,  Aew  I  orA-  C’/h/. 
Tho  above  letter  was  unfortunately  mislaid,  or 
it  would  have  received  a  more  pr  ompt  anSAver. 
The  ipiestions,  hoAvever,  can  bo  proiicrly  dis¬ 
cussed  at  any  season. 
The  ave/ago  dairy  cow,  taking  tho  good  and 
poor  together  in  all  tho  daily  herds  of  Noav 
York,  makes  a  yield  of  from  1,800  to  2,000  quarts 
I)cr  ye.ar.  It  is  gencriilly  put  at  the  former 
figure,  as  there  arc  ninny  jioor  cows  and  many 
herds  that  are  kept  poorly.  There  are  herds 
of  from  20  to  30  ooavs  that  make  a  yield  of 
about  3.000  quai-ts  per  cow  during  the  year. 
Tills  Avonkl  he  at  the  rate  of  10  quarts  per  day 
on  an  average  for  300  days,  which  wfiiild  alloAv 
the  coAVK  to  go  (ky  63  days.  Good  coavs  not  nn- 
freqncntly  make  a  yield  of  from  15  to  20  quarts 
per  day  each  for  four  or  live  months  after 
“coming  in  milk.”  Tho  Dutch,  or  Holstein, 
breed  are  noted  for  tlio  largo  quantity  of  milk 
Avhich  they  proiltice.  Hut  there  are  good  cows  of 
every  breed,  and  if  milk  simply  he  the  object— 
without  regard  to  brooding  in  order  to  keep  up 
the  herd— Avo  should  say  Hint  selections  could  be 
made  from  Uie  common  coavs  of  tlie  country,  or 
from  grado  animals  aa'IHi  a  dash  of  Holstein, 
Short-IIorn  or  Ayrshire  blood,  that  would  give 
satisfactory  re.siilts  and  at  much  less  cost  than 
to  resort  to  thoroughbreds.  If  ten  to  tweh'e 
extra  good  coavs  are  selected,  they  ought  to  make 
a  yield  of  150  quarts  per  day,  on  an  average,  for 
four  or  five  jiionths,  and  perhaps  longer ;  but 
there  is  so  much  difference  in  tho  capacity  of 
COAVS  for  milk  and  tho  time  during  wliich  they 
AA-ill  “hold  out"  in  their  milk,  that  it  will  he 
found  difficult  to  state  AAilh  exactness  the  least 
number  to  produco  the  quantity  of  milk  named. 
The  usual  Avay  AA'ith  thoso  running  milk  dalrieH  is 
to  h.ave  tho  cows  come  in  milk  at  difl'eront  sea¬ 
sons,  so  that  us  tho  milk  begins  to  fiill  off,  tlie 
cows  failing  or  “drying  up"  are  replaced  Avith 
others  “  fresh  in  milk," 
As  to  the  cost  of  keep,  that  AA’ill  depend  upon 
locality  or  on  tho  cheapness  of  the  different 
kinds  of  catUo  food.  A  cow  not  in  milk  and 
fed  upon  liay  alone  Avill  consume  on  an  average 
from  20  to  25  pounds  per  day.  If  she  is  giving 
a  large  quantity  of  milk,  she  Avill  reipiirc — say, 
six  pounds  of  wheuten  bran  and  three  pounds  of 
oaten  meal  in  addition  to  the  quantity  of  hay 
named.  Tho  Germans  put  the  ration  of  a  coav 
giving  toilk  at  tho  rate  of  30  imunda  of  good 
meadow  hay  per  day.  When  wo  speak  of  hay  as 
a  ration,  it  must  not  ho  supposed  that  everything 
hearing  tho  name  of  hay  is  to  be  taken.  Good 
hay  consists  of  a  vaidoty  of  nutritious  gra.ssos. 
cut  Avhen  in  bloom,  cured  in  tho  best  maaiicr 
and  stored  in  good  order.  Much  of  the  hay  em¬ 
ployed  in  feeding  cattle  is  dofectiv'e,  having  been 
cut  AA'hen  tho  grass  Avas  loo  fur  matured,  and, 
therefore,  eontainingu  largo projiortion  of  woody 
fiber,  or  perhaps  it  has  been  badly  cured,  ex¬ 
posed  to  rains  which  have  Avashed  out  much  of 
its  nutritive  elements.  1  f  Ave  assume,  thou,  that 
25  poimds  of  the  best  hay,  C  ixamds  of  Avheat 
bran  and  3  pounds  of  oat  meal  per  day  be  suffi¬ 
cient  to  keej)  the  cow  in  good  condition  while 
yielding  tho  rate  of  milk  named,  we  shall  find 
the  cost  of  keep  to  he  as  follows : — For  25  poimds 
of  hay  at  $20  jier  ton  (city  price),  25  cents ;  for  6 
pounds  of  bran  at  •*1.20  per  huudi'Oil,  7  cents 
and  2  mills  ;  3  pounds  ground  oats  at  $1.50  per 
hundred,  cents — amounting  in  all  to  not 
quite  37 cents  per  day.  Of  course  other  kuids  of 
groiuid  grain  may  he  suh-stituted,  or  tho  pi'opor- 
tion  of  hay  lessened  and  the  ground  feed  in¬ 
creased,  aecorduig  to  the  cheapness  with  which  ; 
each  may  bo  obtained,  from  limo  to  time.  tVe  I 
have  mentioned  bran  and  oat  meal  because  they  j 
ai-e  good  milk-producing  foods.  A  Avriter  in  a 
late  number  of  an  agricultimal  joiumal  says  that 
Wn.LiAM  I’v.vcHox  of  Springfield,  Mass,,  Ihesi- 
dent  of  Hamden  Agricultural  Society,  has  a  cow 
that  averaged  last  year  thii’tj  quart.H  of  milk  per 
day  through  tho  mouth  of  June,  niid  twenty- 
three  quarks  a  day  from  July  to  Oetober,  her 
feed  being  a  peck  of  bran  tAvice  a  day,  Avith  grass  [ 
and  corn  fodder.  Hran  will  Aveigh  from  12  to  IG 
pounds  to  the  bushel.  Another  largo  milker  is 
mentioned  that  was  fed  4  quarts  of  rj  e  feed  and  j 
2  quarts  of  corn  meal  per  day,  together  with  ' 
plenty  of  good  hay.  The  amount  of  hay  the  ' 
latt“'-  consumod  during  the  year  was  about  five 
A  MODEL  DAIRY  COW, 
it  had  been  converted  into  cheoso  at  the  rato  of 
ten  pounds  of  milk  to  one  of  cheoso,  would 
amouut  to  1,288  pounds,  which,  even  at  tho  low 
price  of  tou  cents  iier  poimd,  would  como  to 
$128.80.  Hut  if  her  milk  had  Loon  made  into 
butter  at  tlie  rate  of  25  pounds  of  milk  to  one  of 
butter ,  AA'e  should  have  over  515  pounds,  amount¬ 
ing,  at  30  cents  per  iwnrid,  to  $154.50,  besides  all 
tho  slAininied  milk,  (lows  b‘ko  this  are  evidently 
intended  for  “  hard  times,"  when  dairy  products 
fall  to  a  loAV  figm-o,  as  the  incroase'd  product 
more  than  makes  up  for  thedepreuiatlou  iu  price. 
The  writer  says  the  statement  of  the  yield  of 
milk  is  no  guess  work,  hut  is  taken  from  Mr. 
3t.’H  farm  hixik,  and  can  ho  vorified  by  ajilidaml 
if  neceiisart/.  As  to  her  feed,  during  tlio  winter 
iMoriths  slio  got  ono  scoopfiil  of  soaked  Avheat 
hran  and  two  and  a  half  quarts  of  meal  each 
monung,  and  a  scoopfnl  of  brewers'  grains  and 
tAA’o  and  a  half  quart.s  of  meal  each  evening  and 
all  tho  hay  she  would  cat.  When  on  grass  she 
was  fed  Iavo  quarts  of  meal  each  day. 
Tho  following  is  stated  as  her  record,  Avhieh  is 
certainly  a  remarkable  one : 
Milk,  Her  at., 
„  .  Lbs.  quarts,  cenia.  ~ 
Fob. I’ ril  (lays) . 4i  21 
To  Miircl)  0  (lays).  <2  21  4W 
April  (!  tSl  Uays) .  10  20 
May  11  (.«J  tiny  Hi . .10  20  4V 
Juni!(;(:il  iliiys) . .10  20  lUf 
July  (it  nUays), . .IS  ],S  3!, 
Auk.  <)  (31  ilaya) . :a!  18  3X 
Kept.  8(31  iluyH) . 30  ]S  31/ 
Out.  0  (.30  (lays) . 32  IC  3)/ 
Nov.  «(.(J  (lays) .  32  Ifi  4W 
Dec.  0  (30  davB) . 28  U  oS 
Jail.  6,  1870  (31  iliiys).  20  10  4J(; 
t  Orifaveln.ia’.UayBO.DI  qts.milk;  soltl  for. *262  (il 
Dairymen  aaIio  tliuik  they  are  getting  fair  re¬ 
turns  when  a  coav  yields  .100  pounds  of  cheese  or 
150  pounds  of  butter  per  year  atIU  do  Avell  to 
study  the  aboA'o  and  consider  what  the  possibili¬ 
ties  are  of  a  model  daii-y  coav. 
CONCERNING  SWISS  CHEESE, 
Ix  discussing  the  points  of  difference  bctAA'con 
tlio  qualities  of  hJwiss  cheese  as  made  in  America 
and  in  Switzerland,  a  correspondent  of  the  Utica 
Herald— a  native  of  SAvitzerland,  but  iioav  resid¬ 
ing  in  this  country— gives  some  explanation  in 
that  paper  iu  regard  to  tho  cau.so  of  this  (hffor- 
onco.  Ho  insists  that  tho  cheese  made  iu  SAAitz- 
erland  is  necossanly  siqjerior  iu  that  peculiar 
flavor  and  jialatablonoss  AvJiieh  are  tho  chief 
characteristics  or  this  kind  of  cheese.  In  the 
Ih'st  place,  he  attributes  a  iieeuliar  sweetness 
and  flavor  to  the  milk  from  the  grasHcs  and 
herbs  on  which  tlio  coavs  gi-azing  on  tho  loAVor 
Alps  feed.  He  says:— “Those  who  have  trav¬ 
eled  in  Switzerland  will  remombor  onr  boautifnl 
dark-groou  meailows,  alongside  of  uumborless 
brooks  and  rivers,  and  oncirclbig  tho  sky-hhio 
waters  of  some  sixty  smallor  and  larger  lakes, 
feeding  upon  the  everlasting  snow  and  ice  of  our 
central  mountaius.  They  knoAv  that  short,  fra¬ 
grant  hay  and  grass,  almost  stunning  with  its 
odor,  and  growing  along  the  sides  and  tops  of 
om-  loAver  Alps.  They  will  rernomber  that  SAveet, 
poAVerful  milk  of  mm  AJjiiiie  regions,  not  “  Avhito 
as  snow,"  but  perfectly  yellow  Avith  cream,  col¬ 
oring  and  rtaA'oriug  matter  oxU’oetod  from  moun¬ 
tain  herbs  and  prejiared  by  tho  Avondorful 
chemical  apparatus  of  our  stout,  fair-looking 
and  liuely-coated  cattle.  It  is  not  tlie  “em’d" 
only  which  forms  a  good  cheese;  it  is  a  balsamo 
otheric  jirinciple,  too,  contained  and  di.sHolvod  in 
tlio  rnilk,  aud  coagulated  and  jArocijAtated  to¬ 
gether  with  tho  curd.  This  principle,  unknown 
in  its  constitution  as  it  is,  undergoes  different 
changes  during  the  “rijjening”  process  of  a 
cheese  and  turns  out  at  last  that  pcouliar  taste 
aud  flavor  by  wliicli  different  kinds  of  cheese  are 
to  be  distingui.shed  and  valued.  This  is  a  chem¬ 
ical  jArocoss  completely  analagous  to  that  taking 
place  ill  curing  young  wine,  and  differs  oidy  in 
the  products  finally  obtained." 
The  cm-ing  process  in  Switzerland,  he  says, 
chfforB  considerably  in  space  of  time  in  different 
localities.  In  Emcntlial  Valley  this  time  ranges 
from  fiA'o  to  six  months;  in  Gruvero.  Val  do 
KEEPING  MILK  AND  BUTTER  IN  CELLARS, 
En.s.  Rural  New-YTuiker  : — I  Avish  to  acquirt 
Wirmigh  your  valuable  juiper  information  in  re- 
garil  to  koeiiiiig  milk  and  butter  in  a  cellar  where 
tho  bottom  lias  been  grouted, 
^/t'arealcles,  N.  Y. 
Remarks.  Milk  or  butter 
ouUar  tlie  bottom  of 
may  ho  kept  in  a 
Avhieh  has  huou  grouted,  and 
AAith  gois]  results,  il  proper  attention  he  given  to 
ventilation,  lirainage  and  teniperatnro.  When 
tho  ground  is  not  ol  a  character  to  afford  natural 
drainage,  drains  should  he  laid  so  as  to  carry  oft’ 
all  acenmulations  of  water  liablo  to  occur  at  any 
time  at  tho  bottom  of  the  cellar,  and  this  sliould 
b*!  done  before  grouting.  Hy  so  doing,  damimesH 
from  tho  floor  is  avoided,  us  Avell  as  iuumritios 
from  stagnant  Avator  under  tho  grout.  If  milk  is 
lo  b<.!  kept  in  tho  cellar  for  tho  jnirposo  of  getting 
the  eream  and  for  butter  making,  means  must  ho 
taken  to  havo  tho  ferajioraturo  of  tho  room  as 
i'jAv  as  (10  '  Eahrcnheit.  Uiiless  some  ono  of  tlio 
devices  now  in  use  for  reducing  tlm  milk  to  a 
low  temperature  be  eiiijjloyed,  such  as  the  largo 
jiau  system,  Avhere  flowing  water  is  carried  under 
tho  milk,  Ol*  Avhoro  tlio  ico  system  aiul  its  modifi¬ 
cations  are  adopted,  thoro  should  be  good  venti¬ 
lation  to  eari’y  off  stale  an*  nr  noxious  gases  ns 
milk  absorbs  taints  that  will  prove  injurious  to 
Total. 
m  r.7 
24  93 
28  35 
25  50 
20  25 
17  .io 
IS  13 
18  13 
15  a*. 
21  (IS 
22  ai 
>5  (»6 
ARTIFICIAL  BUTTER  IN  ENGLAND 
Tuosk  AA-ho  have  kept  the  run  of  the  English 
dairy  maikots  for  tho  past  year  will  have  noticed 
that  the  much-despised  oleomargarine,  or  arti¬ 
ficial  butter,  has  often  sold  for  a  much  bettor 
price  than  genuine  butter  of  American  and  Cana¬ 
dian  make.  Thoro  is  no  deception  jiractiecd  in 
this  matter  in  tlio  maiUetH  of  London.  The 
oloomargaiinc  is  quoted  as  such ;  it  is  Avell  known 
to  dealers  as  artificial  butter,  and  it  is  placed  by 
the  dealers  in  comjietition  with  the  genuine  ar¬ 
ticle,  customers  being  left  to  decide  for  thciii- 
selvoH  as  to  the  merits  of  each  and  that  which 
suits  their  ta-ntu  best. 
On  tlio  21st  of  February  .(Vmerican  and  Cana¬ 
dian  butter  sold  m  London,  according  to  the 
quotations,  at  from  ‘JO  to  125  shUliiigs  the  cwt., 
Avhile  oleomargarine  at  the  same  time  brought  00 
to  13()  shillings  tho  cAvt.  On  tho  28th  of  Febru¬ 
ary  tlie  highest  price  for  American  and  Canadian 
butter  Avas  130  shilhngs,  and  tho  same  jirico  was 
reached  for  oleomargarine.  Jersey  butler  on  tho 
2lHt  of  Febniary  brought  from  100  to  148  shil¬ 
lings,  and  the  same  jirioe  on  Feb,  28.  Bo  it 
Avonld  apjiear  that  the  manufacture  of  oleomar¬ 
garine,  or  artificial  butter,  has  been  brought  to  a 
tolerable  degree  of  pcrfeiffion,  or  that  American 
and  Canadian  butter  is  quite  inferior.  Aud  it 
may  be  remarked  in  this  coimoction  that  130 
shillings  jjcr  cwt.  is  about  tho  highest  jximt  at 
Avhich  American  and  Canadian  butter  has  been 
quoted  in  London  for  Iavo  or  three  years  j)a.st. 
Wo  have  never  been  partial  to  oleomargarine 
Euksu  Gka.ss  and  Salt.— Coaa's  iu  sjAring, 
wlieu  first  turned  out  to  pasture,  require  salt 
more  frciiuontly  than  at  any  other  season,  but 
id  tho  hiiiry  of  spring  work  they  are  very  likely 
to  bo  noglccted.  Tho  best  way  to  insure  u  supjily 
is  to  put  a  quantity  i,*:  a  box  under  cover,  or 
where  tho  animals  can  at  all  times  reach  it  willi- 
out  aHsi.staiicc.  In  this  way  all  danger  from 
neglect  through  the  cai'elessness  of  laborers  will 
be  avoided. 
