348 
MAY 14 
THE RURAL MEW- YORKER. 
wheat or 50 bushels of Indian corn per acre, 
no such clear profit can be obtained from 
either of these. For feeding purposes the 
clover crop will pay somewhat better than 
Timothy, easily yielding In two crops three 
and one-half tons. In feeding this, 15 pounds 
of clover per day and eight pounds of 
wheat middlings, or five pounds of middlings 
aDd three pounds of corn meal, wi'l make an 
unsurpassed ration for the production of milk, 
and one acre will furnish one cow clover for 
465 days. 
Orchard Grass and clover will give several 
cuttings, yielding three and one-half tons per 
acre, and which may be fed to equal advantage. 
Where the land is in good condition oats and 
peas drilled together (one bushel of oats with 
two of peas per acre) will produce a valuable 
crop to feed green or to cure into hay when in 
blossom. One acre will feed 13 cows 30 days, 
but it will become too ripe, and a portion must 
be cured for hay, in blossom. In seeding to 
permanent meadows seek a variety of grasses. 
As this is to be a Btock farm, when a field is 
to be seeded, inetcad of a regular grain crop, 
take one of tha following methods: Sow Win¬ 
ter rye in the last of August or first of Septem¬ 
ber. If it should grow rank in the Fall, turn 
the cows in an hour or two in a day and let 
them feed It off as evenly as possible, but not 
short. Seed it with Timothy and other peren¬ 
nial grasses at the time of seeding the rye. 
Early in the Spring sow six pounds of clover 
seed and run a smoothing harrow over it. This 
will help the grass seed and cause the rye to 
tiller. Cut this rye for green soiling, beginning 
before it reaches the head, and this part of the 
field you may cut again. The second cutting iB 
often heavy. The Germans cut Winter lyc two 
to four limes, as they never allow the head to 
appear except at the last cutting. If laud is 
plowed for a corn crop, this may be followed 
with rye the same year. By using the system 
of flat cultivation iu the corn, rye may be sown 
among the corn at the last cultivation, and it 
will become well set before cu Iting the corn, 
and grass seed may be sown with the rye. If, 
on plowing up a meadow, a crop of oats and 
peas is first taken, rye may be sown after this 
crop is taken off. Kye is one of the best erops 
with which to seed to grass. 
2. It will be seen from the answer to the first 
question that when those 24 acres are put in 
proper condition, 24 cows may easily be kept 
with the aid of a small amount of cotton-seed 
and linBeedmeal, middlings, elc. And, besides 
this, if butter is made, six to ten calves may be 
kept to eat the refuse milk, and these may be 
sold at $20 per head when six months old. 
3. Soiling or Btablt-feeding will be absolutely 
necessaiy to success, and the means to do this 
are pointed out above. Winter rye, clover, 
oats and peas, fodder corn, millet, and the 
meadow grasses in their season, will be the 
soiling crops. That this system may be suc¬ 
cessful, there must be no failure in the saving 
of manure, both liquid and solid. And the best 
way to do this, in dairying, is to place the cows 
upon a sell-cleaning platform, which will keep 
them clean and deposit the manure in a water¬ 
tight receptacle below. The old style of throw¬ 
ing the manure into piles, allowing it to soak 
into thp ground, exhale into the air and be 
washed away by rains, will defeat the effort to 
enrich the land so as to raise those large crops. 
The liquid and solid should be carried to the 
field together, and applied in Fall and Spring as 
a top-dressing, and in the heat of Summer to 
the growing corn crop or the fallow and be cul¬ 
tivated in. Applied fresh to the growing corn, 
followed by the cultivator, the liquid will take 
an immediate effect, and all will be absorbed by 
the soil. We have tested this for several years 
and found it satisfactory. 
The system of ensilage appears now likely to 
be a great aid to soiling, and will enable small 
stock farms to carry a much larger proportion 
of stock. It is, no doubt, quite possible, under 
this system, to carry 36 head of cows on these 
24 acreB, and get a maximum yield of milk. 
•-♦ « » 
THE DAIRY COW. NO. 32. 
HENRY STEWART. 
Home and Fancy Dulrlea. 
The dairy of one or two cows may become a 
veritable creamery, if the owner wishes it. 
That is, it may be so arranged that to the 
family supply of butter may be added a supply 
of cheese of various kinds, to be eaten fresh or 
kept for future use. For there are times 
when the fresh cow gives more milk than can 
be consumed, and the waste of a large quan¬ 
tity of skimmed milk left after the butter is 
made, is a source of regret to the economical 
housewife. Instead, then, of throwing away 
this useful article of food, it may be made up 
into several agreeable forma and kinds of 
cheese. When a domestic oalf is sent to the 
butcher, fattened for veal, the stomach should 
be recovered and preserved and made into 
rennet, as has been particularly described in a 
previous article, for use in cheese .making. 
Some kinds of cheese may be made without 
rennet by merely coagulating the sour milk by 
heat, but the tender curd that may be^cured 
with the soft, rich, butter flavor requires t 
be made with rennet. 
Pot Cheene. ,, 
■ 
The simplest form of domestic cheeBe is th? 
“ pot cheese.” This is made of curd from sour 
skimmed milk gradually heated to 100 degrees, 
when the whey separates. The curd is dipped 
into a square of thiu muslin gathered into a 
loose bag and hung up on a convenient hook 
or to a peg purposely placed in a hole made 
for It near the edge of the draining table, Fig. 
241. This is a common table with a white-wood 
or maple top, in which a few grooves are cat 
leading to a drainhole, as shown; a pail placed 
under the drain will serve to catch the drio 
from the table. The cloth containing the curd 
hangs from the edge of the table and drains 
into the pail. The curd may be pressed slightly 
in Bmall hoops and sprinkled with salt on both 
sides; then placed on a mat made of green 
rushes sown together as shown at Fig. 242, and 
turned three or four tltneB a day for four days 
and salted slightly once a day on each side. 
These cheeses may he kept for some weeks to 
cure and will acquire a very fine flavor. The 
curd may be kept in the cloth for two or three 
days and each day an additional quantity may 
be made until sufficient is gathered to make a 
cheese of several pounds, when the whole of 
the curd may be put together for a few min- 
EU8H MAT. CURING FRAME. 
FIG. 242. fig. 248. 
utes into warm whey and then put to press to¬ 
gether. Curd may be made in the cloth, by 
laying this in the pan in which the milk is 
curdled, and when the curd is formed, gathei- 
iDg the edges together and tying them and 
lifling the whole out of the pan and hanging 
it to drain. The curd is not then disturbed or 
broken, and when the new milk iB used, as for 
better cheese, there is no risk of losing any of 
the cream with the whey as it drains off. 
Fine Cheese, 
A remarkably fine small cheese la made as 
follows :—The newly drawn milk is set away 
to cool after having been strained twice and 
poured from one pail to another to air it thor¬ 
oughly, After three hours it is slowly heated 
until the usual pellicle forms upon its surface. 
When the pellicle is firm enough to be lifted, 
the milk is removed and one teaspoonful of 
rennet is added and stirred in to 20 Quarts of 
milk. The evening’s milk may be skimmed 
and warmed in a separate vessel, to the right 
point, and then mixed with themoruiug’a milk, 
and the rennet added. Or, by keeping the 
milk in ice water in deep pails, it may be pre¬ 
served sweet for two or three days and then 
made into cheese; or the curd may be kept as 
above meutioued and added to the new curd, in 
which case the rich quality of the cheese may be 
preserved. The milk may be curdled in a large 
j ar or tin pail or in several of them, and the 
curd may be carefully lifted with a common 
dipper or ladle, aud placed at once in small 
cylindrical molds of tin, Fig. 244. Empty 
fruit cans, from which the top and bottom have 
been melted, and which have been cut down to 
four inches in length, will serve the purpose 
TIN CHEESE MOLD.—FIG. 244. 
very well. From five to six hours are required 
to form the curd. The molds are filled with the 
curd as they Btand on the rush mats on the drain¬ 
ing table before described ; the whey gradually 
flows away aud in two days the cheeses will 
have become firm enough for the mold to be 
lifted off from them. The cheeses are sprinkled 
with salt and left on the mats for three or four 
days, when they will be ready for the curing. 
This may be done on a shelf of narrow laths 
placed six inches apart. The cheeses are 
placed on a frame of laths shown at Fig. 243; 
the frame being kept on the shelf, but removed 
to the table when it is necessary to salt and 
turn the cheeses. The cheese during the cur¬ 
ing should be exposed to abundant currents of 
air, for it 1 b on this airing that the effect of the 
curing depends. It is this system of curing 
which gives the exquisite flavor to the small for¬ 
eign cheeses, as the Roquefort, the Camem- 
bert, and others, and these are precisely the 
kiudB that can be made very well in family 
dairies, or in other small dairies where a dozen 
cows are kept. 
The cheeses in such a process of curing re¬ 
quire to be turned every second day for three 
or four weeks. If mold gathers on them it is 
wiped off, and when moisture is perceived upon 
the surface this stage of curing 1 b completed. 
The cheeses aud the frame are , then removed 
to a di y, close cellar, where they are kept for 
one month, being turned every second day. 
The cheeses at this period will have shrunk to 
one inch in thickness and three in diameter. 
If they are kept after this they should bo wrap¬ 
ped in paraffine paper or tin-foil. The deli¬ 
cious English Stilton cheeses, weighing from 
eight to twelve pounds, and six or seven inches 
in diameter by nine or ten in hight, are made 
in this manner, but with the addition of cream 
to the new milk. The milk of Jersey cows, 
having 20 per cent, of cream, would make a 
very rich cheese, and if the curing were as well 
done, it would equal this famed English cheese. 
Fancy CheencH. 
The Stilton cheese is one specially suited 
to a small dairy. It is made in the following 
manner, to which all its peculiarity i& dueA 
strong brine is maae of salt and cold water and 
a number of sweet herbs, thyme, hyssop, sweet 
briar, marjoram, dill and savory, tied in 
bunches, are steeped in it with a few whole 
pepper-corns, for four days, when the clear 
liquor iB racked off. The calves’ stomachs are 
steeped in this brine for five days, when the 
rennet is kept for use. The morning's new 
milk is mixed with the cream of the previous 
evening’s milk in a narrow, deep pail. The 
milk is heated to 90 degrees, and the rennet 
added. The pail is lined with a cloth, so that 
when the curd is formed it can be lifted out 
without breaking and placed in the mold. The 
curd is set in a warm, airy room. The mold is 
pierced with small holes to permit the whey to 
drain off without pressure; after a short time 
a light pressure is made upon the curd. When 
the cheese haa sufficient consistence it is re¬ 
moved from the hoop and bound with a cloth, 
which is changed and tightened every day as 
the cheese shrinks. It is turned and wiped 
daily. When the crust is firm the cloth is re¬ 
moved and the surface of the cheese is brushed 
twice a day for three months. It is then placed 
in the curing-room, where it is kept to ripen 
for a year or 18 months. No salt is used in 
making this cheese. Veins of green and blue 
mold are formed in the cheese by thrusting 
into it thin skewers which have been rubbed 
with some old cheese in which the mold has 
been developed ; the mold spreads from these 
places through the body of the cheese, giving 
it a peculiar marbled appearance. 
Sage cheese is another kind that may be 
made in a small daily. This is also known as 
green cheese. For a cheese of eight pounds 
two large handfuls of green sage aud half as 
much parsley aDd marigold leaves are bruised 
and inf need ovei-night in a portion of new 
milk. The colored milk 1 b added to one-third 
of the milk to be curdled, and this and the rest 
of the milk are curdled separately. The curds 
are drained, scalded aud broken iu the usual 
manner of the Cheddar system, and the colored 
curd is then mixed, either evenly or in various 
shapes aud devices, with the other curd as it is 
placed in the hoop. Much ingenuity is some¬ 
times exercised in forming these devices by 
means of appropriate cutters and molds, and 
incorporating them with the white curd. The 
cheese Is pressed and cured in the usual man¬ 
ner. Small green cheeseB are made by bruis¬ 
ing young sage leaves and Bpinaeh leaves in 
equal parts in a mortar and squeezing out the 
juice. The juice is added to the milk before 
the rennet is mixed, and the curd being formed, 
it is carefully broken very evenly, and put to 
press with gentle pressure for five or six hours. 
It Is salted twice a day for five days and turned 
daily for 40 days, when it Is ready for use. This 
is a delicious cheese when made of rich milk 
and skillfully handled. It is made of small 
size, weighing less than one pound. 
<% iftlisraait. 
NOTES BY A STOCKMAN. 
Mr. Talcott is a very good defender of his 
views upon the question at issue between us, 
viz.; the merits of occasional and judicious 
close breeding, but he ,is a special pleader so 
far as he greatly extends my statements aud 
makes me say more than I have said, so that 
he may have a more excellent chance to argue 
for hie own case. He would make as good a 
lawyer as he is a breeder and a writer. Let 
us go back to the starting point and confine 
this question to what I really did state at the 
outset, aud to the idea I intended to convey, 
and perhaps Mr. Talcott and I may shake 
hands and agree to differ in peace. I want 
farmers to believe that sometimes they need 
not fear to use a closely related male animal 
on their stock, for the reason that such close 
breeding has very often been found to be use¬ 
ful iu perpetuating and fixiug the good quali¬ 
ties of the parents upon the progeny. 1 don’t 
advise farmers to go into line breeding to 
found new races or families, for then they 
may be “ playing with edged tools ” that have 
sometimes cut the fingers of professional 
breeders. 
Bht when a farmer has procured a costly 
bull in the attempt to improve his dairy stock, 
or a high-priced ram for his flock, I would 
have him consider and believe that he will be 
safer iu U6ing this animal on his own 
progeny, for two or even three generations, 
than to cast aside his good animal and run the 
risks of bringing iu another which may cause 
him to lose all he has gained. Further, I 
would have a farmer study the principles of 
breeding and its history, and act with knowl¬ 
edge and intelligence in this matter, rather 
than to imbibe a prejudice and find himself 
frightened and tormented with any bugbear (I 
think I once used this word in this connection) 
whatever. 
It is said "a little learning is a dangerous 
thing." That is a poetical foolishness. The 
poet did not mean what these words convey, at 
least on tha surface. He had to sacrifice sense 
to sound iu a measure, or he might have said 
“ iguorance is a dangerous thing,” for that is 
the real meaning Pope Intended to convey. 
We are in more danger from what we 
don’t kuow than ..from what we do know, 
and 1 would therefore recommend every 
farmer, especially him who wants to im¬ 
prove his stock, to study the history and 
practice of breeding as well as the science 
and practice of feeding. The former is 
the foundation on which he must build; the 
latter the materials with which he builds. JBut 
let him be liberal in his views of things. Can¬ 
not we shako hands on this, brother Talcott ? 
And by all meaus let us work together towards 
this end. There is too much work to be done 
by the army of Rural writers and teachers in 
helping the world of rural workers, to lose 
time oVer differences of opinion upon subjects 
which can never be reduced to rule and tape- 
line and arithmetic; and differences which can 
never be adjusted. 
Shepherds ought to rejoice at the prospect 
before them, aud yet " rejoice with fear and 
trembling.” Consider the following figures; 
The last quarterly report of the Bureau of 
Statistics shows the quantities and values of 
raw wool imported into the United States from 
foreign countries from 1875 to 1880 inclusive. 
The totals are as follows: 
Fiscal Year- 
1875 . 
1876 . 
1877 . 
1878 . 
1879 . ... 
1880 . 
Pounds. 
64,9111,760 
44,642,836 
47,171,192 
48,449,079 
39,006,165 
128,131,747 
Value. 
811,071,259 
8.247,617 
7,156,944 
8,363,1116 
5.034,546 
23.727,650 
An increase of uearly 90 million pounds and 
19 million dollars’ worth of wool in one year’s 
imports. Nearly $24,000,000 are the prize which 
American sheep owners have to contend for, 
and with a handsome bonu» in the shape of a 
tariff on foreign wool, we certainly ought to 
thrive. But let us make haste slowly and 
surely; It is wool and mutton we want; not 
fancy strains of this or that Btock, but every¬ 
day sheep which cau be kept at a profit with 
wool at 40 cents per pound. Sheep keepers 
should study the market reports closely and 
they will find that the staples of the markets 
are the domestic wools known as XX aud 
XXX, which are produced by the Merinos 
and their grades and crosses. 
The business of cattle herding on the West¬ 
ern plains has received a serious check the 
pa6t Winter. Much has been told about this 
business that has been false and delusive, Re 
ports of great fortunes made iu it have been 
rife, but the fortunes have been made by those 
who have sold out to new-comers or by those 
few who began at the beginning and who have 
had a series of fortunate years; but 
“ The third day comes u trout ; a Inlliuy troat," 
and now everywhere tales of disaster and ruin 
are heard. Among the losers, Mr. Groom, of 
Kentucky, deserves special sympathy. Un¬ 
fortunately cast ashore and wrecked in his 
Kentucky ventures by the sudden fall of the 
tide of the ShorHiorn flood of some years ago, 
he went out to Montana as the manager of a 
large English cattle adventure, and the past 
Winter haB once more ruined his business. 
Many others have lost their all in the same 
manner. _ 
The whole business of cattle and sheep herd¬ 
ing on the plains, so much vaunted as one of 
great profit, is wrong at the foundation. It is 
cruelty to animals on the vastest scale. To 
herd hundreds of thousands of cattle on the 
