THE  Bi!)BAL  H£W-Y0B3<ER 
mv. « 
m 
an  Intoniational  fair.  Onr  mineral  and  agricnl- 
tural  roBonrces,  and  tbe  means  of  working  then*, 
have  been  splendidly  exempliflod,  wliile  onr  ma¬ 
chinery  is  justly  a  matlijr  of  iiride.  It  wonld 
tratiHccnd  the  limits  of  a  letter  and  bo  a  repeti¬ 
tion  of  what  is  already  familiar  to  onr  readers  to 
give  a  list  of  the  novel  inventions  brought  to¬ 
gether  in  Machinei7  Hall.  No  World's  I'air  has 
been  so  characteristic  or  deejdy  impressed  with 
local  coloring  as  has  tliis.  It  is  distinctly  and 
essentially  American,  and  we  are  jiroud  of  it. 
Ihjverting  to  minor  details,  it  is  unfortunately 
true  that  tlic  bearing  of  our  jietty  oftacials  has 
not  boon  marked  with  the  coiu-tesy  that  the  pub¬ 
lic  hod  a  right  to  expect.  I  mean,  of  course,  the 
foreign  public.  We  are  accustomed  to  imperti¬ 
nence  and  thieving  habits  in  public  fimcliona- 
ries,  but  the  subjects  of  effete  monarchies  com¬ 
mand  politeness  from  their  servants  and  visit 
crime  with  condign  punishment.  It  is  alleged, 
with  proofs  to  substantiate  the  assertions,  that 
our  ollicors  hayo  seted  outragoonsly  and  ]nir- 
loined  from  the  very  places  they  were  detaihsl 
to  protect.  Even  the  Commissioners  have  com¬ 
promised  their  iiositious  by  determining  that  ab¬ 
solutely  no  visitors  should  avail  tliouiselvos  of 
the  Exhibition  on  Sunday,  and  allowing  favor«Kl 
parties,  titled  persons,  etc.,  to  roam  at  will 
through  the  buildings  on  those  days,  by  sirecial 
invitation. 
The  fun  of  the  Fair  has  been  plentiful  and 
continuous,  frequently  at  the  expense  of  the 
management,  as  when  a  man  bought  a  .<*2.50 
dog,  which  ho  entered  at  the  Bench  Show  merely 
to  gain  an  exhibitor's  pass,  entitling  him  to  dead¬ 
head  privileges,  and  upon  which  animal  the  sa¬ 
pient  J udges  conferred  the  honor  of  /too  medals ! 
But  perhaps  the  funniest  hnhdeut  to  some  will 
bo  the  fact  that  an  euterpriso  which  was  con¬ 
sidered,  commercially,  a  failure  will  not  only  pay 
cxiienseS,  but  a  dividend  to  stockholdors  ? 
Altogether  the  groat  American  jjation  has, 
with  its  usual  liberality,  produced  tho  greatest 
Show  uiwii  oarth  (so  far),  and  tho  American 
Eagle  can  complacently  scream  for  another  cen¬ 
tury,  while  wo  go  on  converting  Territories  into 
States  and  swelling  our  jxipnlation  until  A’  Plu- 
rihm  l/num  itself  will  have  to  be  stretched  into 
a  larger  phrase  to  adequately  express  our  mag¬ 
nitude.  YoUNO  llURAL. 
DESCRIPTION  OF  IllUSTRATIONS. 
The  engraving  tui  our  lirst  page  represents 
the  Chinese  section  in  tho  .Main  Building.  This 
nation  exhibits,  mainly,  rare  stnlTs,  enrious 
carvings  and  grolesqim  pottery.  The  principal 
ciu'iosity  is  a  bedstead  tJiat  is  intricately  cai'ved 
and  elaburutely  embellished. 
Tho  tribulations^  of  the  (kmtennial  visitor  are 
ImmorriUKly  depicted  on  Jiage  HI  2.  There  are 
those  whose  experitmee  of  Philadelphia  lodgings 
%v<)nld  lead  them  to  assert  tliat  the  sketch  is  not 
overdrawn. 
The  center  imgo  engravings  (page  .S17)  are, 
first,  the  cxliibitof  the  iki’gent.iue  Confederation, 
and  second,  the  Centennial  Depot  of  the  I’enn- 
sylvania  Ilailroad.  Tbe  Ckmfedorntion  makes  a 
ghastly  display  of  well-preserved  mummies,  as 
well  as  hides,  niatliiig,  stouu-waro  and  utuu.sils. 
Tho  Ilailroad  Depot  is  noteworthy  mainly  for  tho 
fact  that,  perhaps,  no  single  d(q»ut  m  the  coun¬ 
try  has  iiccommoilated  as  many  passengers,  and 
yot  such  is  tho  admhahle  sysiem  by  which  tlie 
road  Ik  condueUal  that  it  is  rare  for  a  passenger 
to  board  the  wrong  ti'ain. 
- - - 
^VK.STM^.VSTEK  IIOTEI,  > 
PHILAUELnUA,  NOV.  2,  18tC.  ) 
The  poultry  from  England  have  arrived,  and 
are,  in  point  of  unmhers,  iuaignilicant,  hut  the 
collectiou  hold.s  within  its  ranks  some  birds  of 
rare  excellence.  Tlio  Pigeon  Show,  in  its  on- 
tiretj',  is  good,  as  I  havo  already  said ;  but  J.  II. 
Cryer  of  lSoiilhi>0ri..  Eng.,  has  on  exhibition 
some  Owls,  Barbs,  Aidyverps  and  Carriers  of 
wonderful  cxcoUoncc,  and  which  bave  already 
been  awarded  two  hundred  prhjes.  Tho  English 
black -breasted  games,  Uiough  sea -worn  and 
frayed  in  plumage  after  then'  long  voynge,  uro 
yet  niost  noble  m  appearanco.  J.  C.  (jooper  of 
Bimerick,  Ireland,  makes  a  line  cxhiliit. 
From  Canada  the  water-fowls  please  me  most. 
One  pair  of  Camden  (rcese  .are  actual,  snowy 
heauties,  and  ueai*  them  stand  a  superb  pair  of 
Toulouse  binls.  Tho  Iloueu  ami  Aylesbury 
Ducks  are  likewise  oxcoUent.  While  on  the 
subject  (if  Ducli.s,  I  will  say  one  word  rcganling 
the  Pekin  variety:  As  an  ornamental  water- 
fowl  for  those  who  hke  white  ducks  on  their  i 
ponds  and  rivers,  the  Pekin  Duck  is  charming. 
Even  when  ho  leaves  tlio  water  ho  is  pretty,  be-  ' 
ing  well  -  feathered  and  squarely- bimt,  to  tho 
eye ;  hut  strip  him  tor  tho  spit  and  ho  cannot 
compare,  even  for  a  moment,  wllh  lux  lovely  rival 
from  Old  England.  Canada  also  exhlhits  several 
pairs  of  Muscovy  I  )ucks.  1  uever  could  admire 
them.  They  are  coarse  and  sliow  the  Tartar 
blood.  The  Wliite  Leghorns  from  Canada  are 
unusually  strong,  well-develoi)cd  birds.  All  of 
those  shown  havo  donblo-roso  combs,  and  are, 
in  my  opinion,  of  much  value.  Among  tho 
Asiatics,  tho  Cinnamon,  Partridge  and  black 
varieties  of  tho  Cochin  China  family  are  really 
superb. 
1  have  no  more  to  add  by  way  of  commenda¬ 
tion,  as  the  remainder  of  tho  British  and  Cana¬ 
dian  exhibit  is  of  bat  ordinary  quaUty  ami  of 
small  pro{)ortion.  The  meageruess  of  iliis  part 
of  the  Exhibition  is  to  be  regretted,  and  num¬ 
bers  of  American  fanciers  who  had  come  from 
long  distances  to  -see  and  exchange  ideas  and 
varieties  have  heeu  much  disapriointed.  The 
applications  through  the  British  Commission  in 
rofcnjnce  to  the  (.'cutoimial  Poulti’y  Show  wore 
voluminous,  but,  unfortunately  for  the  expect¬ 
ants,  they  have  failed  to  arrive.  ju.  m. 
BaiiT  Dusbaukg. 
COOKING  THE  FODDER  FOR  DAIRY  STOCK. 
A  COKREHPONPEKT  writcs  US  tliat  ho  has  been 
advised  to  adopt  tho  practice  of  cooking  food  for 
his  dairy  stock  the  coming  winter.  He  desires 
to  know  “  if  there  are  any  objections  that  have 
been  urged  against  tho  practice,  and  if  so,  what 
they  are."' 
While  the  cooking  of  food  for  stock  has  been 
warmly  urged  by  various  writers  in  this  country 
for  a  number  of  years  past,  tho  practice  does 
not  seem  to  ho  received  with  especial  favor  by 
farmers,  or  at  least  it  has  not  spread  to  the  ex¬ 
tent  tliat  wo  should  naturally  suppose  it  wonld  if 
all  tho  advantages  claimed  for  such  feeding  can 
he  relied  upon.  What  sooms  most  remarkable 
in  oonneotiou  with  this  practice  is  that  it  has 
never  found  general  favor  in  England,  where 
cattle  foods  are  comparatively  dear,  and  whore 
the  economy  of  feeding  is  made  a  study  by  sci¬ 
entific  and  practical  tniiids.  Tho  English  f(^eder 
prefers  to  cut  his  straw  and  coarse  fodder  into 
ohalT,  mingling  with  it  pulped  turnips  and  allow¬ 
ing  the  mass  to  slightly  ferment  before  feeding. 
It  is  stated  by  English  authorities  that  cooked 
food  is  liable  to  iiidnco  vanous  diseases  in  young 
stock,  heifers  being  attacked  with  hlack-leg, 
black-quarter,  Bjieod,  etc.,  while  older  cattle 
suffer  from  splenetic  apoplexy,  sheep  from  broxy, 
and  horses  from  albumiuonK  nephrites,  jiar- 
ticnhirly  w'hon  cooked  food  has  boon  given. 
Those  states  of  fatal  disease  arise  from  tho 
amount  absorbed,  which  constitutes  blood  poison. 
It  is  said  ‘‘that  in  no  place  do  we  find  these 
conditions  so  common  as  where  ocokod  food  is 
given  and  Collateral  states  of  neglect  and  mis- 
mamagement  occur.”  The  chief  argument 
against  tho  employment  of  cooked  food  as  an 
exclusive  diet  may  bo  prosenhid  as  follows: 
Thorough  mastication  of  food  is  recom¬ 
mended  and  generally  admitted  as  all-imi)ortaut 
to  tho  w’ell-boiug  of  stock.  But  cooked  food 
rarely  calls  forth  the  necessary  process,  and  no 
amount  of  cooking  will  add  more  nnti-itlon  to 
the  food.  Mastication  is  essential  for  two 
piu-posea— to  break  down  the  food  and  saturate  it 
with  an  important  finid,  the  saliva,  that  llnid 
effecting  important  changes  in  tho  nutritive  ele¬ 
ments  to  fit  them  to  undergo  subsequent  actions 
by  other  juices  of  the  digestive  organa.  It  is 
not  possible  to  snjqilaut  these  socretiona  by  any 
process  of  preparation  by  c*;>oking  or  tho  addi-  i 
lion  of  finids.  Nature  has  supplied  vegetable 
food  for  every  soasou,  and  only  ro<inixe8  of  man 
tliat  ho  should  observe  tho  pccnliaritios  of  each 
and  give  the  benefits  to  animals  as  far  as  possi¬ 
ble.  Again,  says  one  English  authority,  it  is  a 
decided  mistake  to  cook  the  food  of  animals 
when  it  is  sound  and  sweet.  Tho  mistake,  so- 
called,  of  supplying  tho  dry  food  in  winter  is 
more  apparent  than  real.  Tho  exercise  of  com¬ 
mon  souse  is  called  for  in  order  to  regulate  tho 
practieo  witli  suitable  roots  and  proper  shelter 
and  warmth,  more  than  is  usually  done. 
“Among  working  horses  tho  cffocts  of  cooked 
food  are  something  marvelous.  Colic  and  indi¬ 
gestion  gonorally,  with  disoaso  of  the  liver  and 
kidneys,  is  of  common  and  fatal  occurrence.  It 
may  bo  more  easily  understood  to  say  that  such 
preparations  are  ipiito  unnatural,  as  the  digestive 
organs  are  constituted  to  act  upon  the  most  nu¬ 
tritive  grains.  It  is  also  conuuonly  believed  that 
animals,  especially  horses,  pass  much  away  by 
the  bowels  that  ought  to  he  digested  and  appro¬ 
priated  to  the  system.  This  (lucstion  requires 
more  philosophical  research  before  it  can  be 
definitely  and  accurately  settled ;  but  wo  can  go 
so  far  as  to  say  that  when  the  masticatory  or¬ 
gans  arc  in  good  order  and  digestion  perfect,  a 
proper  allowauce  of  food  is  thoroughly  assimi¬ 
lated.  Apparently  tcltole  grains  maybe  found 
iu  the  excremeut,  but  upon  close  examination 
they  will  turn  out  to  be  the  sMls  only,  which', 
by  the  action  of  the  digestive  juices,  havo  been 
divested  of  their  Internal  nufriont  parts.  Home 
persons  look  upon  digestion  as  a  process  in 
which  everything  must  be  ntilizod  far  tbe  build- 
hig  u])  of  tissue.  They  forget  that  it  is  quite  as 
essential  tliat  other  substaucos  should  bo  pres¬ 
ent — these  nou-nutritious  in  thoraselvei^,  but  by 
their  constitution  and  presence  giving  hulk  to 
the  rest  and  assisting  iu  tlieir  general  reduction 
in  tho  stomach  of  tho  higher  animals,  exactly  as 
sand  and  pebbles  act  in  the  crops  of  birds. 
“  The  success  of  feeding  onr  domestic  animals 
does  not  lie  in  the  way  of  cooking  food  and  in 
tho  administration  of  condiments,  but  in  a  judi¬ 
cious  management  generally,  in  which  tlie  pecu¬ 
liar  features  of  organization,  physiology,  geol¬ 
ogy,  meteorology  and  hygrometrics  play  their 
respective  parts ;  and  agricultural  success  will 
uever  be  certain  until  these  branches  of  science 
arc  more  definitely  acknowledged.” 
These  are  the  arguments  urged  against  the 
general  employment  of  cooked  food  for  cows, 
sheep  and  horses.  On  the  other  hand,  there 
can  be  no  doubt  that  a  considerable  saving  iu 
the  expense  of  fodder  can  ho  effected  at  times  in 
making  up  a  ration  of  straw  and  ground  grain, 
and  cooking  the  same  to  render  it  soft  and  pala¬ 
table.  In  cooking  food  for  stock,  the  cost  of 
apparatus,  fuel  and  labor  must  bo  taken  into  ac¬ 
count,  and  when  hay  and  grain  are  cheap,  tho 
saving  from  cooking  does  not  moot  the  ex¬ 
tra  expense  of  preparing  tho  food.  The  ques¬ 
tion  is  one  which  has  been  before  tho  public  for 
a  long  time,  and  much  has  been  written  upon  it 
—more,  iiorhajis,  in  its  favor  than  against.  The 
fact,  however,  that  many  persons  who  have  txiod 
cooking  food  for  daily  stock  have  soon  aban¬ 
doned  the  practice  and  returned  to  tho  old 
method  is  sigiufiiavnt.  Honco  wo  should  advise 
a  limited  trial  at  first,  always  keeping  a  record  of 
the  exact  cost  and  comparing  it  with  the  expense 
of  uncooked  food. 
It  may  he  projicr  to  state  in  conclusion,  that 
in  our  observation  of  herds  wintered  on  cooked 
food  tho  animals  appeared  to  bo  healthy  and 
there  was  entire  freedom  from  tho  diseases  to 
which  allusion  has  been  made.  Tho  cooked 
food,  however,  was  used  for  comparatively  short 
periiRls.  What  the  effect  might  be  from  a  long- 
continued  use  of  such  food,  we  are  not  able  to 
say. 
- ♦»»  ..  - - 
MILK  AS  AN  ABSORBENT. 
Accordi>'(i  to  tho  extensive  investigations  of 
Dr.  BATiAun,  contagious  germs  resist  an  unde¬ 
termined  amount  of  heat.  Tho  hot  water  of  the 
laundry  lias  not  prevented  the  propagation  of 
scarlet  -  fever  poison  from  infected  clothes  (o 
those  from  healthy  sources ;  tlicse,  on  being  re¬ 
turned  to  their  owners,  have  propagated  tho 
malady.  It  will  ho  seen,  then,  how  important  it 
is  that  dairy  utensils  bo  cleansed  with  water 
know'n  to  be  pure  and  free  from  any  corrupting 
iuUuouce  of  sewage  or  tiltliy  surroundings.  As 
cold  weather  approaches,  a  practice,  quite  too 
ooiumon  in  tho  country,  occurs  of  setting  milk 
for  cream  in  tho  kitebon  pantry;  indeed,  not 
unfrcquently,  wo  havo  soon  it  placed  on  temjio- 
rary  racks  directly  in  the  kitohen,  where  all  tho 
steam  from  cooking,  as  well  as  the  br(^tb  and 
emanations  of  those  living  in  tho  room,  are  ab¬ 
sorbed  by  the  milk.  Tliis  state  of  tilings  wo 
have  observed  more  cupc-cially  in  cheese-making 
districts,  whore,  from  tho  habit  of  sending  milk 
to  tho  factory,  there  is  no  proper  place  provided 
for  setting  it  in  tho  fall  for  butter  making.  And 
many  are  not  aware  that  any  harm  eonie.s  from 
such  practice,  and  it  is  to  sucli  tliat  these  re¬ 
marks  are  addressed. 
In  regard  to  the  alisorptive  properties  of  milk 
a  very  interesting  statement  ir  given  by  Mr. 
I.AWSoK  Tait,  F.  B.  H.,  of  Birmingham,  Eng., 
tho  leading  isiiuts  of  which  we  present.  Being 
engaged  with  others  in  examining  tho  conditions 
attending  the  spread  of  the  foot  and  mouth  dis¬ 
ease  at  the  farm  attached  to  tho  West-Biding 
Imnatic  Asylnm,  nnder  tlie  superintendence  of 
tho  distinguished  Dr.  Cbichtoji  Briavne,  a 
tost  was  mode,  among  other  oxperimentH,  of 
diseased  milk.  It  was  found  to  have  a  particu¬ 
larly  disagrocahlo,  smoky  taste,  which  was  at 
first  attributed  to  tiio  disease  of  the  cows.  It 
was  foimd,  however,  that  the  smoky  taste  was 
not  confined  to  the  milk  yielded  by  the  affected 
animals,  and  Dr.  Browne,  on  being  questioned, 
ufilrmod  that  he  had  sometimes  liad  occasion  to 
send  away  milk  and  cream  from  his  table  which 
was  unlit  for  use  on  account  of  its  smoky  taste. 
A  little  further  examination  showed  that  this 
llavoring  was  due  to  the  recent  asphalting  which 
had  been  done  near  the  milk-house.  It  occurred 
then  to  Mr,  Tajt  that  if  milk  acquired  this 
tarry  flavor  from  tho  absorption  of  tho  exhala¬ 
tions  of  asphalting,  it  was  just  possible  it  might 
also  acquire  other  things  which  were  not  so  in¬ 
nocuous,  and  experiments  were  made  which  led 
to  tho  belief  that  milk,  when  brought  into  contact 
with  diseased  persons,  may  become  an  extremely 
dangerons  agent  for  tlie  spread  of  disease. 
Again,  by  inclosing  fresh  milk  under  bell-jars 
with  tar,  turpentine,  assafmtida,  ficces,  mine, 
etc.,  it  was  found  that  in  most  instances  the 
milk  became  impregnated  with  tho  smell,  and 
sometimes  with  that  intensely  disagreeable  sen¬ 
sation  which  we  know  as  the  “taste  like  the 
smell ''  of  the  subatauco  employed.  The  degree 
to  which  this  was  ac<iuired  seemed  to  be  not  so 
much  iu  proportion  to  the  amount  either  of  milk 
or  of  infectant  substances  employed,  as  to 
the  amount  and  quality  of  the  eroiira  which  rose 
to  the  surface  of  the  milk,  tho  oleagenous  mole¬ 
cules  seeming  to  act  as  the  menstruum  of  con¬ 
tagion.  This  is  not  unlikely,  when  we  remember 
that  the  best  solvent  for  newly  all  odoriferous 
principles  is  oil. 
This  statement  of  Mr.  Tait  is  corroborated  by 
facts  coming  under  our  own  experience  and  ob¬ 
servation  ;  and  we  deem  it  important  at  this  time 
to  call  the  attention  of  dairymen  to  the  subject, 
because  we  know  there  are  many  who  are  iu  tne 
habit,  during  cool  weather,  of  setting  niUk  in  the 
living  room  or  in  apartments  contiguous  thereto, 
which  receive  tho  odors  and  emanations  of 
tho  kitchen.  And  this  practice  becomes  much 
more  reprehensible  in  cases  where  sickness  oc¬ 
curs  in  tho  family.  Sickness  among  childi-en  is 
by  no  means  uncommon,  and  we  are  quite  sure 
that  if  tho  absorptive  qualities  of  milk  were 
better  understood  and  appreciated,  the  practice 
to  which  wo  have  referred  would  not  be  so 
prevalent.  That  contagious  diseases  are  thus 
spread  wo  have  no  doubt,  and  it  is  incumbent 
uiK)n  dairymen  to  take  eveiy  precaution  possi¬ 
ble  to  keep  milk  out  of  the  reach  of  disagreeable 
odors,  or  of  anything  by  which  it  may  be  con¬ 
taminated. 
■  ■♦♦♦ - - 
A  DAIRYMAN'S  VIEW  OE  THE  BUTTER 
MARKET. 
The  American  Grocer  evidently  is  not  an 
“Inflationist,”  nor  a  believer  in  persistently 
holding  on  to  an  article  for  the  purpose  of 
forcing  up  the  market  price,  judging  from  the 
following  criticism  of  a  dairyman's  letter  to  his 
“home  paper 
“  A  raisgnided  Granger  writes  to  the  Utica 
Herald  from  New  York,  whore  he  was  stopping 
temporarily  on  his  way  to  Philadelphia,  that 
‘  the  past  season  has  been  a  very  trying  one  to 
dairymen,  owing  to  the  low  prices  realized  for 
tlieir  products  ;  and  as  the  weather  luis  been  uu- 
favorahle,  giving  an  excuse  to  buyers  to  depress 
])rices  and  reclaim  for  unmerchantahlo  goods, 
wo  havo  worked  almost  for  notliing,  as  iu  most 
instances  dednetions  havo  been  unwarrantably 
claimed.  But  the  heat  is  now  over,  and  as  the 
season  has  been  unusually  dry  anil  the  make  not 
mnch  more  than  half  tlie  usual  quantity,  as  also 
all  fanners  uro  aware,  I  would  like  to  know  why 
we  should  not  Lave  full  value  for  onr  product. 
For  the  purpose  of  examining  tho  proiqiects,  on 
my  way  to  Philadelphia,  I  am  stopping  iu  New' 
York,  and  find  the  advance  we  all  have  reason  to 
ex()ect  checked  by  artificial  means.  Tho  same 
power  that  works  to  reduce  prices  in  midsum¬ 
mer  Is  now  used  to  keep  farmers  from  realizing 
a  fair  compensation. 
“  *  Wliile  butkT  retains  its  natural  advance, 
cheese,  controlled  and  managed  by  a  few  men, 
not  only  is  reported  dull,  but  is  (luotcd  lower  here, 
and  this,  as  I  have  reason  to  believe,  through 
artificial  means.  It  is  also  roi>urted  lower  in 
Europe.  We  should  havo  fair  compensation  for 
services,  and  in  order  to  have  it  we  must  bo 
controlled  by  the  natural  laws  of  supply  and  de¬ 
mand,  without  submitting  to  the  dictates  of 
combinations  of  men.  Wo  now  have  iu  tho 
country  a  quality  superior  to  any  tliat  has  gone 
forward,  therefore  via  should  have  an  advance  m 
proixirliun,  and  tho  stock  ou  hand  should  he  far 
more  valuable  than  what  has  been  taken  from 
ns  by  bnyers,  which  they  told  us,  when  buying, 
was  more  trash. 
“*  I  understand  that  parties  have  come  here 
from  Europe  and,  ou  account  of  the  drought 
there,  invested  largely  iu  dairy  products,  and 
arc  now  realizing  large  profits  therefrom.  I 
would  ask  in  conclusion  that  when,  as  now,  arti¬ 
ficial  meaus^are  used  to  depress  tho  market  for 
the  purpose  of  gathering  iu  our  stock  on  hand, 
would  it  not  he  well  for  all  dairymen  to  stand 
firm  and  not  dispose  of  stock  ?  They  are  able  to 
hold  until  a  fair  compensation  offers.  There  is 
no  risk  with  one-half  of  tho  usual  stock  and 
prices  comparatively  low.’ 
“  To  our  city  readers,”  says  the  Grocer,  “  who 
are  familiar  with  the  course  of  this  market  for 
dairy  products,  tho  above  will  read  like  a  joke. 
The  dairymen  will  find  that  the  New  York  mar¬ 
ket  is  governed  by  the  laws  of  supply  and  de¬ 
mand,  and  all  the  merchants  iu  the  city,  com¬ 
bined,  are  not  stioug  enough  to  cither  keep 
goods  down  or  put  them  uj)  when  tho  relations 
of  supply  and  demand  inlluenco  the  market 
otherwise.  If  the  writer  of  the  above  letter  had 
jKiBSOBSed  snftlcient  discernment  to  detect  a  hole 
in  a  ladder,  he  would  have  discovered  that  tho 
Ntnv  Y'ork  market  was  far  from  being  strong  on 
its  merits,  and  if  he  has  nut  already  seen  it,  he 
will  be  pretty  certain  to  learn  before  next  spring 
that  tlie  worst  mistake  the  dairymen  can  make 
this  season  will  be  to  '  stand  firm  and  not  dis¬ 
pose  of  stock.’  He  may  think  there  is  no  risk  at 
tho  present  ‘  low  prices,'  and  the  results  of  his 
reasoning  may  jirove  satisfactory  to  tho  interests 
he  represents.  But  the  dealers  in  butter  will 
find  it  more  profitable  to  pursue  a  conservative 
policy  and  allow  the  dairyman  to  hold  his  stock 
mitil  ho  is  perfectly  satisfied  to  let  it  go.” 
■  ♦  ♦  ♦ - - 
SWISS  METHOD  OF  MAKING  WHEY 
BUTTER. 
Some  of  the  Swiss  cheese-makers  in  this  coun¬ 
try  who  are  employed  at  our  factories  manufac¬ 
ture  Whey  Butter  as  follows : 
Tho  whey  is  drawn  directly  from  tho  emds 
into  a  zinc  vat,  or  into  a  vat  having  a  metal 
bottom.  'This  vat  is  15  inches  high,  3  feet  wide, 
and  of  convenient  length.  It  is  set  in  a  wooden 
vat,  with  space  between  the  two  for  cold  water. 
When  the  whey  is  drawn  in  the  uiiper  vat,  a 
handful  of  salt  is  added  to  eveiy  10  gallons  of 
whey.  During  tho  first  two  hours  the  mass  is 
thoroughly  stirred  from  tlie  hot  torn  every  15  miu- 
ntes;  it  is  then  left  to  stand  quiet  for  about 
24:  hours,  when  it  is  skimmed.  Tho  cream  is 
