MOORE’S  RIDRAL  MEW-YORKER. 
?airi|  fuslraniirii. 
CHEDDAR  CHEESE  -  MAKING  AT  FACTO¬ 
RIES -THE  ENGLISH  METHOD. 
Those  v-ho  have  kept  the  nm  of  onr  English 
market  reports  will  have  ohscrvoJ  that  J'^nglish  is  i 
cliediiar  cheese  is  cjnoteil  regularly  from  20  to  30  tli< 
shillings  Htorling  per  hunarod  winght  more  than  Tli 
the  best  American  factory.  This  is  a  wido  dif-  inc 
feronco,  amounting  to  from  8  to  Scents  currency 
more  per  pound  for  English  chdld.ar  than  for 
extra  line  American.  no 
The  histm?  of  mannfaotnring  onr  factory 
cheese  will  show  that  step  by  step  as  wo  have 
adopted  particular  features  of  the  cheddar  sys- 
tom  our  cheese  has  been  impi’ovod  in  textvn’c 
and  llavor  and  is  jnoro  suited  to  the  English 
markets.  tw 
England  donhtlcss  has  some  advantage  o^el  gp^ 
us  in  climate  and  the  bettor  condition  generally 
of  milk  for  manufacture,  but  as  our  knowledge 
of  retjuisites  in  cheese  making  is  iucrcasial,  these 
should  teach  ns  how  to  overcome  the  dis.advau- 
tages  named.  „  ,  ,  l)a 
Sir.  Joh:i  Oijveu  of  Derhyslure,  t.nglaud, 
who  has  been  visiting  us,  says  ho  thinks  us  good 
Cheddar  cheeso  can  bo  made  in  this  country  as 
in  England.  lie  mauugod  a  factory  in  Doihj- 
shire,  England,  last  year,  making  his  cheeso  on 
the  Cheddar  plan  and  selUug  it  at  a  greatly  ad- 
v.anccd  price  over  that  made  on  the  American 
plan,  and  ho  has  propowtid  to  lest  his  views  by 
making  a  few  cheddai’  cheeso  at  onr  factories  in 
Herkimer  County,  and  thus  by  forwarding  the 
goods  to  England  in  ooimoction  with  the  lK)ht 
cheeso  made  on  the  American  plan,  at  the  sain® 
factorv,  allow  the  lUlfoTeiute,  if  any,  to  be  deter- 
mined  in  the  EngUsli  markets,  in  onr  interview 
with  Mr.  0.,  bo  kindly  furuisbod  us  witb  notes 
upon  Cheddar  clicese  making  at  factories,  from 
which  wo  make  up  tUo  following  points  : 
the  KIQHT’S  V.IU 
is  delivcrcsl  and  put  in  vats-about  half  the 
quantity  in  each  that  will  ho  rcipiired  for  it 
when  set  for  coagulation.  Then  sol  the  agitatm' 
at  work  and  turn  on  cold  water  around  the  milk, 
cooling  it  down  during  Die  night  to  hotween  «0 
and  70 '  J''ahrenheit,  according  to  the  state  of  the 
atmosphere.  Tl.o  aim  of  the  maker  should  ho 
to  regulah^  the  cooling  by  the  indications  of  the 
thermometer  used  for  giving  tho  heat  of  the  air 
ill  the  manufacturing  rotan.  If  the  luUer  shows 
a  high  toini>oratiuo,  cool  the  milk  to  a  lower 
temperature ;  if  low,  cool  the  milk  less,  using  n 
less  water,  or  using  it  a  shorter  lime.  n 
IN  THE  MORNINQ  DELIVERY  J 
the  rakes  (agitator)  slionld  not  he  removed  from  ^ 
any  vat  until  the  whole  (inanlity  of  milk  for  that  j 
vat  is  in  it-  'J'l'C  mixture  of  mon.ing’s  and 
night’s  miU;  may  ho  loft  if  time  is  not  a  matter  j 
of  consequenco-for  a  longer  stirring  with  the  , 
agitator,  exposing  it  to  the  ail-.  It  is  eleiir  that  j 
to  rob  tlio  milk  of  animal  heat  and  odor  by  ex-  j 
posuro  to  the  ah’  is  necessary  or  .aeeossory  to  tho  ^ 
production  of  a  lino  llavor  in  cheese.  If  it  be  ^ 
practicable,  let  the  milk  both  of  moriung  and  , 
ovening  bo  ciu-ricd  from  a  weigliing-eau  on  an  , 
elevation  of  8  to  10  fvet  and  allowed  to  fall  a  j 
distance  of  4  or  5  feet  into  tho  vat  through  a  , 
strainer.  If  this  latter  bo  done,  tlio  former 
suggestion  need  not  bo  carried  out.  Now  re¬ 
move  the  agitator  and  beat  tho  wh(do  mass  to 
from  78  to  82  E.— Ibis  also  being  regulated  by 
temperature  of  mannfacturing  room,  stirring  tlic 
milk  all  the  time  with  a  breaker,  not  violently, 
but  sufficiently  to  expose  it  to  am  and  prevent 
cream  rising. 
is  now  added,  and  in  tho  use  of  rennet  tho  golden 
mean  should  bo  obtained  —  neither  too  much 
heat  and  not  enough  rouuet,  nor  too  much  ren¬ 
net  and  not  Biiffieiont  heat,  tho  action  of  each 
being  totally  different  in  character. 
SOUR  WHEY 
is  also  added— this  depending  upon  tho  state  of 
tho  atmosphere  and  season  of  tho  year,  less  be¬ 
ing  used  in  summer  than  in  spring  and  autumn, 
as  acidity  originated  by  using  sour  whey  is  de¬ 
veloped  more  rapidly  by  heat  tlian  in  cold 
weather,  though  more  ai>plied  heat  will  not  pro¬ 
duce  in  tho  milk  tho  sumo  change  as  sour  whey. 
Tho  amount  used  ranges  from  one  (.inart  to  two 
or  throe  gaUous  for  every  live  huiidrod  gallons 
of  milk  under  different  cncumstaucos.  No  gen¬ 
eral  nxle  call  ho  given, 
IN  COLD  WEATHER 
it  is  well  to  cover  the  vats  at  this  point  with 
cloths,  to  assist  tho  coagulation,  though  the 
cloths  should  not  ho  thick  or  very  close  in  tex¬ 
ture,  in  order  that  tlie  lur  may  have  fair  access 
to  tile  milk,  the  cloth  acting  like  a  respirator. 
THE  WINDOWS 
should  be  closed  if  near  tho  milk  and  no  heavy 
(haft  of  air  be  admitted  at  this  stage,  nor,  unless 
in  smnmer,  should  they  be  opened  again  until 
the  commencement  of  the  cooling  iirocoss.  ihe 
f>  I-  room  should  bo  ventilated  by  small  louvres  near 
the  ceiling  and  as  far  removed  from  the  milk  as 
possible,  the  aim  being  to  preserve  the  air  fresh 
and  cool  without  permitting  it  to  influence  by 
retarding  the  developing  process  in  tho  manu¬ 
facture.  At  the  expiration  of  from  43  to  CO 
minutes  the  curd  slionld  be  formed  and  tit  to 
oiwrato  upon. 
THE  CHEDDAR  KNIFE 
is  now  used.  It  differs  from  the  Amorioau  knife, 
tlicre  being  bnt  two  blades  set  six  inches  apart. 
Tho  curd  is  cut  across  in  square  cheeks  of  G 
inclics  each  way,  and  no  horizontal  knife  used. 
to  make  a  larger  proportion  of  curd  from  a  given 
number  of  gallons  than  ho  can  from  English 
milk.  Ho  rox'orts  that  he  is  able  to  work  the 
Cheddar  system  liore  to  bis  satisfaction,  and  lie 
believes  the  eheeso  made  on  this  system  will 
command  a  much  larger  price  in  England  than 
that  mode  alter  tho  usual  American  plan. 
Tho  subject  discussed  will  bo  of  interest  to 
dairymen,  and  we  ask  from  thora  a  careful  read¬ 
ing  of  what  we  have  written. 
- - 4  ♦  »  ■  ■* 
MILCH  COWS  IMPOVERISHING  PASTURES. 
THE  SKIMMING  DISH, 
wliich  resoinViles  somewhat  a  common  sldinmer, 
now’  conics  into  use.  With  it  the  blocks  of  enrd  1 
are  tiu’ued  over  very  slowly,  causing  them  to  I 
Bjilit  into  small  pieces  and  cutting  as  little  as  < 
possible.  Tho  use  of  this  iustrument  and  tho  I 
breaker  must  bo  learned  by  iiractico  and  oral  | 
instruction.  After  going  over  tho  Avholo  vat  ' 
two  or  three  times,  grailnally  increasing  in  1 
speed,  the  skimming  dish  is  laid  aside  and  ^ 
THE  CHEDDAR  BREAKER 
is  brought  into  use.  This  is  a  shovel-shaxied  Im- 
xflement,  with  a  long  handle,  the  [jart  correspond¬ 
ing  with  tho  blade  of  the  shovel  being  of  wire, 
Xiassing  through  a  light  frame  of  stoCl  with 
shai'iJ  edges.  The  hreakor  is  hold  at  first  in  a 
slanting  position  and  w’orked  slowly  about,  being 
careful  to  loxjp  it  under  tho  surface  for  some 
time  after  starting  and  grotliially  iucroasing  tho 
speed  according  to  tho  state  of  the  curd.  If  tho 
curd  is  getting  too  hard,  the  motion  of  tho 
breaker  should  bo  quicker,  but  if  there  should 
appear  a  danger  of  white  wlioy,  its  action  should 
bo  slower. 
'J'ho  old  rule  a  reliable  one  for  tho  iirovention 
of  white  whey— is  that  tho  cheese  makor  should 
ho  ahlo  to  see  tho  reflection  of  his  liguro  in  tho 
whey as  lung  as  such  is  the  case  there  need  bo 
no  fear  of  a  wlute  whey.  After  breaking  tho 
ciud  down  to  the  size  of  largo  iwas,  the  steam  is 
aiiplicd  and 
SCALDING 
commences,  tho  breaker  now  being  turned  over 
to  scour  tho  bottom  of  Oio  vat  and  proveiit  tho 
curd  from  sitiking.  Tho  heat  should  bo  gradu¬ 
ally  applied  and  at  tho  close  of  the  xirocoss  bo  of 
from  0.3  to  100  ’  E.,  tins  being  regnlatod  by  tho 
slato  of  tho  cui'il  and  atmosjihero  in  summer. 
'I’bo  scalding  need  not  bo  so  high  as  in  tho 
colder  season,  as  tho  after  slii'i-ing,  being  pro¬ 
longed,  conqiletely  Hojiarates  Uiowhoy,  and  if  a 
greater  heat  was  given  to  tlio  mass,  tho  acidity 
would  develop  too  rapidly  when  tho  onrd  is  piled. 
THE  AFTER  STIRRING 
Is  for  tho  complete  separation  of  tho  whey,  and 
is  continued  nutil  tlio  curd  foels  “shotty"  oc 
powdery,  and  when  nibbed  between  the  liugors 
does  not  adliero,  bnt  mbs  ajiart  in  small  particles 
and  feels  dry.  It  must  also  have  no  free  cream. 
If  there  is  any,  under  ordinary  cironnistancos  it 
will  como  out  on  rubbing  or  squee/.ing  it,  and  a 
little  more  stirring  must  bo  given.  Wbou  stir¬ 
red  sufficiently,  it  then  is  allowed  to  sink  to  tho 
bottom  of  tlio  vat  under  tho  whey  anil  acidify  for 
lialf  an  hour.  'Flion  the  wlioy  is  drawn  by  a 
‘  sqihon  and  tlie  curd  piled  in  a  mass  at  the  top, 
or  npiicr  end  of  tlie  vat.  On  cold  days  it  must 
^  be  covered,  to  assist  in  keeping  in  tho  heat  and 
‘  aid  ill  developing  the  acidity,  bnt  if  fairly  warm, 
^  it  is  much  better  without.  After  lying  lor  about 
'■  a  quarter  of  an  hour  the  mass  is  cut  into  two  or 
•  tin  eo  large  blocks  and  inrned  over,  in  ol  der  that 
■  it  may  drain  further  and  allow  tho  iqiper  and 
^  more  exposed  iiortions  to  acidify  also.  When 
the  acidity  is  snlliciently  developed,  which  Is  eii- 
^  tu’cly  a  matter  of  judgment  and  oxpericiico, 
'  cooling  begina. 
t  COOLING. 
The  curds  are  now  tom  or  cut  in  large  lumps 
and  laid  on  the  bottom  of  the  vat  to  drain. 
After  a  short  time,  when  tho  outside  of  tlio  curds 
is  getting  dry,  they  are  tom  in  lialyos  and  spread 
again.  Soon  after  they  are  put  on  the  drying 
boards,  which  are  arranged  on  the  tops  of  tlic 
vats,  and  torn  in  smaller  pioces  at  short  intervals 
milil  tlie  shoots  of  curd  aro  about  fi  or  7  inches 
aqiiaro  over  the  surface  and  an  inch  or  so  thick. 
When  a  fine,  brown  tinge  comes  on  tho  curd  and 
it  is  dry  enough.  It  must  ho  ground  in  a  mill  aiul 
salted  at  the  rato  of  one  pound  of  salt  to  fifty-six 
gallons  of  milk  or  pounds  of  curd  amt  x>ut  to 
ijress. 
'■  PRESSING. 
Here  it  remains  until  tlie  following  morning, 
when  it  is  haiidagwl  and  rotiu’ucHl  to  press  and  ] 
remains  under  pressure  until  the  secoiid  niorii- 
iiig,  when  it  is  taken  out,  ironed  ovew  tho  surface 
with  a  hot  iron  and  sent  to  tho  ciu’ing  room  to 
euro.  It  will  taka  about  six  woaka  with  a  fair 
temperaturo  (70  F.)  to  cure.  Ironing  cheOHO 
has  its  own  peculiar  virtues  I— it  makes  it  ‘‘fly- 
Iivoof,”  liardens  the  rind  slightly,  and  yet  leaves 
the  rind  free  to  pcrspii-o,  which  is  an  important 
requisite  in  the  em’ing  process. 
Since  writing  tho  above  wo  have  had  another 
interview  wth  Mi'.  Oi-ivua,  who  has  been  testing 
tbe  Cheddar  process  as  above  described  at  some 
of  om-  Herkimer  County  factories.  He  says  the 
milk  of  Herkimer  contains  more  solid  eloments 
than  that  of  Hcrbyshii'e,  and  that  ho  is  enable^ 
TuKur.  must  ho  a  deal  of  ignorance,  misappre-  ‘‘“■0 
hension  and  misropresontation  on  this  subjoot, 
for  I  am  well  acquainted  with  thousands  of  acres  uui 
of  grass  land  which  have  boon  grazed  by  cows,  ^ 
from  whoso  milk  butter  has  been  made,  witboul 
having  expcrioncod  tliQ  slightest  deterioration  — 
in  fact  it  has  improved  in  many  respects,  and  stri 
has  never  boon  manm'od  or  ilrossod  liy  any  for-  ^ 
tilizor,  but  on  the  contrary  has  lai’gely  contrib-  U'o 
utod  in  lielplng  to  fertilize  tbe  arable  parts  of 
the  famis  in  more  ways  than  one.  Forinstanco,  dia 
every  autumn,  or  during  tho  open  winter  season,  ^ 
tho  bunohos  of  coarse  grass,  tho  ant  hills  and  lofi 
every  tuft  of  herbago  not  looking  as  it  should  do  raj 
aro  out  ont  of  tho  sward,  and  carts  como  round  riil 
and  take  all  this  matter  to  make  bottoms  for  thi 
dungbllls  on  the  jilowed  land,  to  bo  afterward  ^.u 
mixed  up  when  the  hcaiis  are  timied  over,  as  all 
mamu'o  is  in  England  heforohoing  axiplied  ;  also,  wii 
whore  the  dairy  fields  have  boon  brought  to  a 
fine,  even  face  and  the  Hiirfacos  require  no  clear-  ia 
ing  in  the  way  stated,  carts  will  go  around  and  to 
take  away  Uio  dropintigs,  which  aro  picked  up  th 
with  a  fork  and  thrown  into  tho  carts.  In  my  tu 
time,  I  am  ashauiod  to  say,  I  have  soon  those  i'f' 
cakes  of  dung  hauled  to  the  homestead  and  used 
as  fuel  in  the  back  kitchen  of  tho  farm  house.  as 
Tho  land  I  am  alluding  to  lies  from  Hanliury, 
Oxfordshire,  to  Daventry,  Northamptonsluro,  pa 
and  from  tho  latter  place  on  to  Ncwiiort-I’agnel,  fu 
Buckinghaiiishiro,  and  tho  bnnuiig  of  tlie  cow  I'C 
dung  I  witnessed  betweim  Aylesbury  and  Bices-  ft 
ter.  Noiio  of  til  is  laud  has  been  iilowod  tor  gi 
more  than  a  liundred  years,  and  some  of  it  for  a  g' 
much  longer  Umo,  though  a  good  deal  of  it  has  1^ 
laon  plowed  some  time,  as  is  evidenced  by  tbu  ti 
ridges  of  the  lands,  whicli  vary  in  different  lo-  ti 
calitios  from  11  to  l.'i  yards  in  width,  and  are  3  «■' 
or  4  feet  higher  at  the  ridges  than  at  tho  fur- 
rows,  in  coii.seqnonco  of  tlio  old  jiractice  to  jilow 
one  way. 
I  have  farmed  grass  lands,  etc.,  in  tho  cheosc- 
making  districts  of  England,  also,  and  have 
dairied  for  IVmrteou  sucoossivo  yeiu's  on  a  Lino  n 
estate,  where  tho  flucst  of  double  (iloucoster  ci 
cheese  was  inaiiiifactiired,  nud  I  sold  the  chooso,  a 
six  tons  at  a  tlmo,  in  niarkol  at  Htow-ou-tbo-  s 
Wold.  'J’lic  pasture  on  which  I  made  this  chooso  n 
had  been  lii  grass,  without  any  plowing,  since  (| 
1G32 — two  hundred  years,  and  perhaps  longer —  v 
and  that  had  nut  nm  down,  but  was  so  rich  that  v 
tho  grass  grow  vei'y  heavy.  Mnny  nettles  also  t 
grow  among  the  grass,  and  to  oauso  their  do-  j 
fttructiou  I  mowed  and  made  hay  bi  alternate  ti 
’  years,  cutting  tlireo  tons  of  hay  per  acre  ami  1 
mowing  tho  first  week  in  June;  and  this  alter-  i 
[  nate  mowing  and  grazing  did  not  injure  tho  set  t 
of  grass,  hut  improved  it,  although  no  returns  ( 
'  were  made  in  measure,  excepting  by  wintering  i 
\  part  of  our  flock  of  breeding  owes  upon  it,  for  it  1 
[  is  customai-y  to  clear  up  all  the  grass  loft  by  the  i 
J  cows  when  they  aro  put  in  tho  straw  yards  or 
‘  Iilaced  in  tho  cow  stahlos  for  tho  winter.  Homo 
'  sheep  racks  aro  moved  about  the  dairy  fiekis 
and  a  little  hay  gi  von  early  in  tho  morning. 
’  As  some  Englishmoii  aro  scattered  hero  and 
there  over  tho  United  Htates,  and  a  few  have 
g  been  ill  tho  agricultural  districts  and  witnossed 
tho  dairying  tliere,  it  would  bo  easy  for  any  one 
[g  to  satisfy  liimsolf  by  uiqniry  about  tho  per- 
maiioncy  of  tlio  dairy  fields,  which  aro  all  old, 
long-ago-establishcd  grass.  But  it  is  not  genwal 
^  to  mow  a  dairy  field,  and  is  seldom  done,  as 
]g  mowing  will  reduce  (he  fertility,  and  very  much 
.g  so,  if  the  gi'ass  gcj,B  old  heforo  it  is  cut.  lii  the 
^  case  inentioned  by  mo,  tho  grass  was  mowed  so 
^  j  very  young  that  it  had  not  fed  much  ou  the  soil, 
gaining  its  chief  support  from  Uie  atmosxfiiero, 
jj.  and  then  tho  ewes  which  lay  on  tho  grass  in 
|.Q  autumn  and  winter,  eating  hay  at  daybreak,  re¬ 
turned  more  in  their  droppings  than  they  took 
from  tlio  land  in  grass. 
g,  In  questions  of  this  kind  argnnicnt  should  be 
id  cool  and  with  a  view  to  get  at  the  truth,  not  to  ] 
n-  support  0110  set  of  men’s  ideas  nor  another’s 
CO  theory;  and  hero  I  would  call  on  every  fair, 
to  honest  mind  to  think  whotJier  it  is  not  generally 
lir  adniilted  and  if  ho  does  not  himself  behove  that 
ISO  herbago,  up  to  the  time  it  commences  to  form 
ly-  seed,  takes  very  little  from  tho  soil ;  tlicreforo, 
/os  in  grazing,  if  it  cun  he  cropped  off  without 
int  ripening  stems  or  soed,  tho  foi’tihty  is  not  de¬ 
creased,  and  all  the  manure  voided  by  tho  ani- 
jer  nials  adds  to  tho  xilant  food,  so  that  instead  of 
iiig  tho  laud  being  impoverished  it  annually  becomes 
me  richer.  But  look  at  tho  case  if  the  grazing  is 
the  done  iu  the  accepted  American  way,  where  ’naif 
nts  tho  grass  is  loft  to  ripen  and  thus  suck  the  fer- 
ile ,  tUity  out  of  the  ground,  and  the  dung  and  urino 
which  tho  cattle  would  di'op  on  tho  land  while 
eating  this  moiety  of  the  herb.age  is  lost,  thus 
robbing  the  soil,  and  tho  dead-ripe  old  thatch 
makes  the  pastures  Ionic  very  bad,  besides  which 
tbe  cattle  ilo  not  leave  It  regularly,  and  tho  thick 
mass  in  x'ku.'os.  instead  of  lienefiting  the  sot  of 
grass  by  shade,  comx'lotoly  kills  all  tlio  lino, 
sliorter  grasses,  just  as  lieiivj’  livops  of  sown 
liorbago  are  known  to  mnether  and  totally  do- 
strojr  weeds.  Tims  all  tho  sweet  dw.arf  grasses 
which  make  a  network  of  thiek-set  bnttoin  grass, 
and  which,  thongh  not  two  inehos  high,  shade 
Uio  groniul  ten  Umos  more  effectually  than  tho 
tall  grass,  is  destroyed  and  the  bare  ground 
exxvosod  hotwoon  the  tliinuor  sot  roots  of  tho 
Umothy. 
A  x>asturo  grazed  according  to  tho  xiracticc  in 
the  United  Htates  and  one  according  to  tho  pre¬ 
vailing  custom  in  England  puts  the  contrast  as 
strong  as  that  hotween  two  pieces  of  wood  land 
— one  from  tho  tall  trees  has  aotliing  under,  and 
.  from  tree  to  tree  all  is  barn  and  harsh,  no  dews, 
no  damps.  Ou  another  piece  of  wooil  land  lii- 
discrimiuately  cut  off  and  kexit  down  (.hero  is 
such  a  (hiok-sot  brush  that  it  i«  one  niaas  of  liv¬ 
ing,  green,  tender  twigs,  etc.,  tlnongh  which  tho 
rays  of  tho  snn  cannot  penetrate  nor  the  air  cir¬ 
culate  fast  enough  to  dry  tho  soil.  I'lnis  under 
this  thick  dwarf  herbago  there  is  gernilno  shade, 
and  tlio  blniah-grcon  leaves,  twigs  and  stems, 
full  of  sap,  are  in  striking  contrast  to  the  haro, 
withorod-looking  stu-faeo  nndor  the  tall  trees. 
Tho  ridiiMilons  custom  of  yarding  cows  at  night 
is  a  groat  Injury  to  a  pasture,  Ixicatise  of  tho  loss 
to  tho  laud  in  tho  mauuro  thus  taken  away,  and 
then  iu  this  country  .slieep  are  x'ut  on  tho  pas¬ 
tures  and  fetched  up  at  night,  and  often  driven 
homo  out  of  the  rain,  so  that  pastures  aro  robbed 
enough,  wiUiout  reckoning  tho  butter  and  cheese 
as  coming  from  them. 
Tho  fact  is,  there  is  no  genuino,  old.  natural 
pastures  in  the  Eastern  States  ou  land  suitahlo 
for  rich  grass ;  and  in  the  West,  lUrcctly  the  tim¬ 
ber  is  all  cleared  off  and  the  lihie  grass,  with 
other  natural  varieties,  begins  to  flourish  and 
gives  cvideiice  that  it  would  make  a  iieruianent 
green  sward  that  would  not  rnu  ont,  the  owners 
Xilow  it  iqi  and  oroi)  tho  land  with  corn  and  wheat, 
till  tho  soil  Is  unfit  for  making  the  kind  of  iias- 
tures  wliicli  will  boar  breeding  and  grazing  at 
any  season  and  will  not  run  oiil  under  the  rougli- 
ost  usage.  A  Wohkino  Faumiou. 
THE  CITY  MILK  TRADE. 
On  tho  authority  of  tho  Now  York  Herald,  tho 
milk  dealers  of  Now  York  have  enU'ved  into  a 
combination  to  advance  tho  i»rico  of  milk  and 
aro  cliargiag  twelve  cents  a  epiarl  for  it  to  con- 
suinors,  while  the  prediieors  or  fanners  who  fur¬ 
nish  tho  milk  to  tbe  dealers  got  only  foiu-  cents  a 
(piart.  This  is  an  ahiiso  whicli  ought  in  some 
way  to  bo  roincilied.  Wo  iiresunie  that  no  one 
will  object  to  tho  dealers  making  a  fair  profit  in 
their  husiiicsM,  but  a  difference  of  ciglit  cents 
Iicr  iinart  between  tlm  xiurchase  and  sale  of  tho 
article  is  ovidciilly  a  monstrous  abuse  uixm  a 
largo  number  of  x'ersims  iu  Now  York  who  can¬ 
not  well  do  without  milk  and  who  find  it  difficult 
to  provide  tho  noccssarios  of  life  from  day  to 
day.  We  shall  not  argue  in  this  connection  that 
a  consiilerahle  portion  of  this  difference  between 
tho  xiurcliasa  and  sale  of  milk  sluiiild  go  to  tho 
I  milli  prodnoer.  Tho  farmer  does  and  will  com- 
Xilain  that  four  cents  jier  quart  is  Hinall  pay  for 
producing  milk,  and  it  must  be  confessed  tho 
{iroflt  is  by  no  means  largo.  HUH,  wlicn  tho  low 
lu'ioe  of  dairy  products  is  considered,  wlierc  the 
chooso  dairyiniui  realizes  only  .about  two  cents 
X)or  quart  for  his  milk,  the  four  cents  obtained 
by  the  milk  fartner  would  scorn  comparatively 
large,  and  from  which  a  fair  margin  could  bo 
saved  above  oxiiensos. 
Tlio  city  milk  trade,  as  now  managed,  is  not  to 
tho  advantage  of  either  farmers  or  consumers. 
Both  iiiirtieH  are  matle  to  siilTer,  and  the  only  re¬ 
lief  to  be  hoped  for  is  in  an  organizaUon  among 
farmers  whereby  the  business  of  selling  directly 
to  tho  consumer  may  he  inaugurated  and  con¬ 
trolled  by  the  fanners  themselves. 
Wo  hope,  therefore,  tiiat  tlie  proxiosition  by 
the  milk  xiroduciirs  of  Orange  County  to  combine 
and  purchase  wagons  and  sell  milk  in  opposition 
to  tho  xiresout  dealers  iu  New  York  will  [irovail. 
Even  if  the  farmers  obtain  no  more  for  tlioir 
,  milk  than  tho  iirosont  price,  such  an  organiza- 
,  lion  and  movemoiit  on  their  part  wonlil  ho  to 
,  tlieir  advantage,  hocauso  iu  the  present  state  of 
affairs  they  are  under  tho  complete  domination 
\  of  the  city  milk  dealers,  who  dictate 
t  make  dednetions  for  milk  sxioiling  on  tlieir  hands, 
1  and  practice  other  impositions  from  which  there 
is  no  escape  siuglo-lianded.  Let  consumers  lie 
\  charged  fair  prices,  hut  extortionary  ratc.s  slmuld 
1  ho  resisted  and  put  down  iu  the  way  proposed. 
- 4-*-  4 - — 
f  Milk  in  Aooust. — Pastures  are  usually  short 
«  during  the  month  of  August,  aud  if  cows  are 
;s  not  fed  extra  the  How  of  milk  will  he  correspond- 
[f  iiigly  lessened.  It  is  much  easier  to  keexi  it  up 
r-  by  feeding  than  to  restore  it  after  it  has  do 
10  '  oroasod  to  any  considerable  extent. 
