THE BUBAL NEW-YORKER. 
JAIL 20 
In many instances where th© owners or pro¬ 
prietors of factories have fed hogs with whey on 
their own account, and have used bran and meal 
liberally in connection with the whey, good, 
heavy porkers have been made at- a considerable 
profit. 
Tho only objection to using whey at the fac¬ 
tories, in the manner above described, is the dan¬ 
ger of contaminating the air about the factory 
premises with filthy odors; and when this plan 
Is resorted to—whether the hogs be owned by 
patrons or factory managers—attention should 
be paid to locating (be pens and yards so far 
away from the factory that there can he no pos¬ 
sibility of foul odors reaching th© premises. 
Tho second plan—and it is quit© common in 
some sections —is where the whey is taken away 
from tho factory by patrons. In such cases tho 
milk-cans aro commonly employed for the pur¬ 
pose, and where proper care is taken to clean 
them carefully and thoroughly, no bad results 
follow to tho milk. Where the milk-cans aro 
used for carting whey from the factory to tho 
farm, stringent rules should bo made by the fac¬ 
tory manager in regard to the cleansing of the 
cans with boiling water. Many persons intrusted 
with th© washing and cleansing of dairy utensils 
do not appreciate tho advantage of using water 
that is boiling hot, since there is no certainty of 
killing the germs of ferment by a lower tem¬ 
perature. This fact should bo explained to 
patrons and those having charge of the dairy 
utensils, especially during hot weather, and this 
requirement should be rigidly enforced. Im¬ 
properly cleansed cans—whether whey has been 
carried in them or not—will cause trouble to 
tho milk during hot weather. Wo may remark, 
however, in tins connection, that taint;-, in milk 
often occur- from causes other than Ihc milk- 
caus, and among tho most fruitful of these are 
the fast driving of cows just before milking- 
bad water that cows drink—a slovenly manner of 
milking, etc., etc. When patrons bring bad 
milk to tbo factory, tho manager should, of 
aro always some who delight in being stubborn 
and mean, but they do not carry much weight 
with the better class of %e community, and it may 
often be advisable to make an example of such 
persons when they persist in their evil prac¬ 
tices. 
“ How best to secure the delivery of good milk 
at. factories ”—is a question which has long been 
before the dairy public, and there are a great 
many manufacturers in New York, as well as in 
other States, who would bo glad to obtain a rule 
that wonld prove effectual and could be carried 
out in their various localities. Tho whole gist 
of this matter is that patrons must be educated 
up to the required standard, and so “ lino upon 
line and precept upon precept" must be pre¬ 
sented to them until the work iB accomplished. 
perfectly satisfies me that farm dairying is best 
carried on in fall and winter. m o 
CANADIAN DAIRYING. 
DAIRY NOTES. 
ling the same, what (4th) coloring matter do 
they use, if any? If the above questions will 
occupy too much space in your correspondents’ 
column, please give me tho name of the bent work 
on tho subject, and oblige a constant reader — 
V kbit as, Pittsburgh, J)ec. 25, 1876. 
Remakes:—C heese is usually made during 
the spring, summer and fall months. In New 
York the practice is to commence about the first 
of March, closing in December. Tho main rea¬ 
son for choosing this season is that tho milkin" 
and other operations of tho dairy 
and agreeably carried <— 
in cold; besides, when tho 
NEW MILCH COWS IN THE FALL 
I have noticed many articles, lately, discussing 
the advantages of having cows oomo In during 
tho fall, and many favoring dairying in tho cold 
season rather than in tho warm. Having had 
some experience in this direction, I give you tho 
results I am now accomplishing, and the com¬ 
parison between the two seasons. My opera¬ 
tions, to bo sure, are on a small scale, but they 
are satisfactory to me and sufficient for my 
present purpose. 
I am making butter from two cows—one a 
pure Ayrshire, and one a native. They supply 
the family table with milk and cream, and yield 
1C pounds of butteV a week. Now, comparing 
tho cost of this yield now with tho expense of 
tho summer yield, and the prices obtained for 
both, the account would stand thus; 
WEEKLY WINTER PRODUCT. 
10 lbs. of butter at. 12c. per lb. $0 72 
Weakly Cost. 
Corn fodder (21e. dally).|i 47 
Meal (corn, oats, and bran). 40— 1 93 
Net prom...$4~79 
The summer account would bo: 
WKI5KLY SUMMER PRODUCT. 
16 lbs. Of butter at 28c. per lb.$4 48 
J-j.rjuiise. 
One week’s pasture... 75 
Net profit.$3 73 
Excess profit of winter over auniiner .,.. 1 00 
This is nearly 7c. gri ft ter profit per pound in 
favor of the winter production. Tho estimate, 
I think, is a fair one, favoring the summer, if 
either. Labor is not considered in this, hut that 
are tnaro easily 
on in warm weather than 
' cows can have an 
abundance of succulent food from grnsing, a 
larger quantity of milk is obtained than in cold 
weather, when the chief dependence must be on 
dry fodder. 
It has been claimed, however, by some that 
winter dairying can bo carried on with more 
profit than summer dairying, especially when 
butter is produced, because fine butter generally 
brings a better price in cold weather than in 
warm, while it can be kept during cold weather 
without liability of deterioration, and (s not 
subject to change during transportation. Cool 
weather is also favorable for the handling of 
milk for butter making. In winter dairying 
great attention must bo had in securing warm 
stables and supplying cows with an abundance 
of roots, with ground grain, bran, or ship-stuff 
bo as to promote a good flow of milk. At some 
of tho factories in Central New York, cheese is 
made all winter; but this is uot tho rule. 
A description of the best process for making 
Cheese would require a lengthy article. Our 
correspondent is reforred to "Practical Dairy 
Husbandry,” a work that treats tho subjeet in 
all Its branches, and much more fully than we 
have space to give in these columns. The work 
cheese ready for boxing, the patrons delivering 
tho milk, boxing, hauling to tho station, selling 
the cheese, and receiving and dividing the 
money, and, until this year, taking home the 
whey in the milk cans, winch was found very 
convenient, except tho big loads of, say, 20 
caus, when a load each way, the roads not being 
good, was thought hard on the horses. 
Hut. the past summer, as early as tho middle 
of May, tho cheese acted badly, showing tho 
presence of tainted milk; and thinking that 
whey in the cans would affect it, for the last 
three months whey was completely banished 
from the cans, being sent homo in separate ves¬ 
sels, and by rejecting milk with a strong odor 
wo had very good choose and obtained the best 
price in this section. Still, as (ho farmers all 
say, aud 1 know, just as good cbecso was made 
for tho five years previous with the whey drawn 
in the cans; and ar- the patrons all want the 
whey homo, and ou the big loads they cannot 
carry double cans, and keeping hogs round a 
factory is difficult, as the ground is very flat; J 
would, therefore, bo glad to know what is the 
usual practice with you, and if the smell of the 
whey in cans would not bo apt to deceive one by 
covering the smell of taint on tho mill:, or is 
there any better test for taint than smell ? 
Tho other questions wil', l think, explain 
themselves. JJut tho strangest tiling to me is 
that though drawing but once a day, except for 
about a month in the very hot weather, I have 
not boon troubled with tainted milk until this 
season, though it was sometimes sour, which I 
at once returned, so that I have not hail over 
four or five cheeses thrown ou my hands in a 
single season, though milking 50 tons a year, and 
even those oould be always disposed of at home 
at wholesale rates. 
Hopiug that you will excuse me for troubling 
you with such details and that you will kindly 
give me your opinion as soon as convenient 
through the Bubal, I remains yours, respect¬ 
fully! A. J. Collins. 
Perth, Ontario, Canada. 
P. S —For experiment, I shipped to my friends 
in England an average cheese, made May 10, 
and which remained in my curing-room until the 
end of Juno. It. was not cut in England until 
the last of November, and though my friends 
will only cat tho best of cheese, yet they pro¬ 
nounce it a rich, fine-flavored oheeso and equal 
to any they have ever es ten. a. j. c. 
Remarks. —Among the cheese factories of 
New York there are two ways of disposing of 
the whey. Our plan is to use it at the factory in 
feeding swine and calves. When the factory is 
owned and run by the patrons on the joint-stock 
principle, the pons and yardH for swine are lo¬ 
cated at Borne little distance from th6 factory, so 
as to avoid bad odors coining in contact with the 
milk. The whey is conveyed in pipeB to a large 
vat noar the pens, and from this vat it is dis¬ 
tributed as wanted to the swine. Where the 
lay of the ground is such that there is no 
descent from the factory to the pens, the whey 
is pumped to an elevation sufficient to carry it in 
the pipes. Patrons are allowed a certain num¬ 
ber of hogs to be kept at the pens in proportion 
to the quantity of milk delivered. Bometimcs 
the hogs are fed solely on the whev, and 
tirnos bran, meal, or ship-stuff's are added. 
Again, when factorios aro owned uud run by 
individuals, and the whey is made a perquisite of 
the proprietor of the factory, the same plan of 
feeding the wbey is adopted; but in this case the 
proprietorJfurnisheB the hogs and fits them for 
market ou his own account, 
CHEESE MAXING IN RUSSIA. 
A correspondent of the Agricultural Ga¬ 
zette (Eng.) gives us a slight glimpso of what is 
being done in the way of cheese making in Rus¬ 
sia: 
About six years ago, Mr. Vereshagen, a Russian 
gentleman, who devotes all his time and money 
to the purpose 'of improving the condition of 
Russian peasant farmers, paid a visit to Eng¬ 
land. 
In one of his rambles in search of improve¬ 
ments he found his way to Longford, Derbv- 
shire, at wliich place I became acquainted with 
him. At this time we were making cheese on 
tho American system. For a whole month he 
worked with us as a cheese-maker, studying the 
system in all its details. 
The following year he commenced the system 
in Russia, in a village on the banks of the river 
Volga, a district celebrated for the richness of 
its milk. Things were not so prosperous as 
might have been expected, owing to difference 
in climate, richness of the milk, etc., with a lot 
of troubles which only a practical dairyman can 
understand. 
For three or four years he kept working 
against the difficulties referred to. In May, 
1874, when Mr. Vereshagen was at lus wits’ end, 
a young lady (Miss Timiretf), of noble birth and 
them acted upon. Get the patrons to agree to 
some penalty for neglect or carelessness in the 
future with milk, and in this way you begiu the 
work of reformation. 
No particular rule cau he laid down for the 
management of patrons, and no set plan is prac¬ 
ticed in New York. In some cases the manu¬ 
facturer is very rigid and arbitrary, and if 
things are pretty much in his own hands, ho 
compels the needed reformation at once. Men 
have to be managed in different ways, and the 
manufacturer often has “ a hard road to travel." 
Patrons generally are influenced most readily 
through their pockets, and if the manufacturer 
can show up their losses ou account of care¬ 
lessness, half the battle is won. Of course there 
some 
Calves are some¬ 
times raised on whey and other food on the 
same plan, and where extra cure and good pas¬ 
turage were an accompaniment, good animals 
have been thus produced. 
The raising of calves at factories has been ad¬ 
vocated by some as more profitable than to feed 
the whey to swine. 
