success. 
raise, 
THE RURAL NEW-YORKER. 
140 gallons, costing not far from 580 . two cheese 
hoops, with followers, $4 oach; press, with 
screws, about 520; curd knife, 54; pail, Booop, 
dipper, thermometer, stencil plates, rubber mop, 
costing altogether about 56. 
There is quite & largo number of firms in New 
York who mako a Hjiecialty of furnishing dairy 
fixtures. Whitman A Burrell of Little Falls, 
N. Y., whose advertisement is in the Rural, iB a 
very reliable firm, furnishing all the latest styles 
of approved apparatus, both for factories and 
farm dairies. 
-♦ 
HEAT IN CHEESE MAKING. 
At the recent meeting of the American Dairy¬ 
men’s Association, in Canada, Mr. A. 8 . Fish, of 
Herkimer Co., N. Y., sent a paper to be read on 
“ Heat in Cheese Making.’’ Mr. Fish has hern 
long and favorably known as a skillful, practical 
dairyman, and anything from his pen on the 
subject of cheese making is deserving of atten¬ 
tion. We, therefore, give an abstract of some 
of the loading points in the paper, with such 
comments as the subject treated seems to call 
forth. He says: If a thin slice of the closest- 
worked curd, after being pressed into cheese, is 
dried, it breaks like glass, which proves that it 
is the retention of water that makes cheese 
plastic; and he argues that the temperature of 
the milk must be suited to an efficient and uni¬ 
form action of rennet, to effect a partial decom¬ 
position, which must not be carried to a com¬ 
plete separation of the constituents, because 
part of the fluid portions of milk must be re¬ 
tained intact. If a portion of milk or curd is 
exposed to higher heat than other portions of 
the mass, it is unfit for a perfect union. 
OF RENNET. 
The office of rennet, with the aid of heat, he 
says, is to bring th# constituents of milk to a 
common unity, which no other property will do 
as well. The stomach of one species of animals 
will not digest food suited to form the flush of 
other species. Nor will other properties coagu¬ 
late cow's milk in a manner to cheese the curd 
be well as the stomach of the same species as 
those giving the milk. Heat must bo discreetly 
suited to the rennet's action upon the milk and 
curd. If rennet is weak aud slow, heat must be 
kept hack to keep paco with its action; if strong 
and quick, heat may be raised faster. As neither 
will do the work alone, their action should be 
equipoised. There is no doubt that there is too 
little attention paid by cheese-makers in the ap¬ 
plication of rennet and heut, and, hence, these 
remarks of Mr. Fish will bo suggestive to many. 
CURD AND HEAT. 
Curd, be says, is a slow conductor of heat, and 
there is danger in exploring it suddenly to high 
heat, because the particles will become coated 
over with au impervious skin, through which the 
fluids within cannot pass freely, thus preventing 
the curd from cooking evenly. This results in 
a rough, “ loose-meated,’ or swollen cheese, 
Mr. Fish relates an instance which occurred in 
his own dairy, to illustrate the point in question 
Two pails of whey heated to 160 Fahr., poured 
into the curd to raise the mass to the desired 
temperature, caused the trouble referred to. 
By equalizing hot whey, or by applying leas heat, 
rui ring the temperature of the mass slowly to 
blood heat, the result was a perfect cheese. 
Mechanics, tie says, have now succeeded In 
distributing heat around the inner vat more 
evenly than formerly; but he thinks there is 
much yet to be gained beyond the present inode 
of heating. 
CONSTRUCTION Of CHEESE-VATS. 
In the construction of cheese-rats, he says the 
mechanic should beep several essential points in 
view. First, that the tendency of heat in fluids 
is upward; second, that the tendency of the 
curd in the process of manipulation is down¬ 
ward, toward the bottom of the vat; thud, that 
the thiuuer the sheet of water or stream between 
tho outer and inner vat into which heat is forced, 
the sharper w ill be the heat aud hotter the heat- 
iug bui face of the inner vat; fourth, that tho 
wider the Bpaccs between the two vats tho milder 
and more even will be the effect of heat through 
that medium. 
In thirty years' experience iu cheese making, 
his best success was when the heat between the 
two vats was kept at blood heat and no more. 
The surface of each lump of curd is a strainer 
through which the inner fluid must pass to be 
freed from the curd; hence, care should he taken 
not to form an impervious skin over the surface 
of the lump of curd bv high heat. 
THE IMPROVEMENT RECOMMENOEO. 
He would recommend widening of the heating 
spaco between vats, especially at the aides to ten 
or twelve inches, so that the heat may be equal¬ 
ized before reaching the bottom of the inner vat, 
where the curd inclines to settle and rest; and, 
iustead of forcing currents of steam from pipes! 
toward the inner vat, he would point (hem out¬ 
ward and downward, near the outer vat, at vari¬ 
ous points. 
THE HEAT AFTER THE CHEESE IS PRESSED. 
Here, again, attention is required, that the 
i action of the rennet be not checked by suppress¬ 
ing beat too suddenly. All changes of tempera¬ 
ture should be made slowly, to effect the mass 
evenly. 
Mr. Fish is undoubtedly right here, and it is a 
point which we have repeatedly urged upon 
dairymen in discussing the best methods of 
curitig cheese. A uniform temperature of about 
70° we find best, and this corresponds with the 
experience of Mr, Fish. He very truly sajB that 
in the curing process a continuous action of heat 
and rennet (with the new agent, salt) must be 
kept steadily on, with unvarying temperature 
not above 70°. If too cold, fermentation is 
checked, and the effect of acid predominates. A 
hard, crumbly texture of cheese is the result if 
too warm; fermentation is too rapid for a per¬ 
fect union of constituents, and the cheese swells, 
forming cavities, in which fluid in a gaseous state 
collects, becomes fatted (out of flavor), and im¬ 
parts its noxious odor to the mass, 
H01DIK0 THE FLAVOR OF CHEESE AFTER CURIN0. 
Mr. Fish makes another useful suggestion in 
the construction of curing-roomB. He wonld 
have one room connected with the factory where 
a iow temperature could be secured dur ing the 
hottest weather. Then, as fast as cheese is 
cured, and when the flavor is perfect, it may be 
placed in this room, under a low temperature, 
w here decomposition is arrested and the flavor 
can be retained until such time as tbe.cheese can 
be profitably put upon the market, la this way 
the annual loss which now oocurs from “off- 
flavored " cheese can be avoidod, and the reputa¬ 
tion of factories for extra fine goods be increased. 
It is well known that large quantities of cheese 
“ out of flavor ’’ are annually crowded upon the 
market in Jnly and August: and this cheese, on 
account of the necessity of its going into imme¬ 
diate consumption, has a depressing influence on 
the market. By shipping a perfect article prices 
could be better maintained and consumption 
would be promoted, since many who are fond of 
cheese and would buy liberally of a good article, 
will refuse that which is of bad flavor aud is fast 
going into decay. 
-. . 
NORTHWESTERN DAIRYMEN’S CONVEN¬ 
TION. 
The eleventh annual meeting of the above 
Association takes place at Chicago, Ill., on the 
13th, 14th and 15th of February, 1877 The 
Secretary, Dr It. R. Stone of Elgin, sends suT 
programme of the proposed meeting, from which 
it appears that a great variety of topics will bo 
treated by a number of distinguished speakers. 
The Convention will be held In the hall of the 
National Butter and Egg Association, and on 
Tuesday, Feb 13, addresses will be given by Mr. 
Geo. E. Goom, President of the National But¬ 
ter and Egg Association. Hon. Hiram Smith, 
President of the Wisconsin Dairymen’s Associa¬ 
tion, and S. Favu.l, President of the North¬ 
western Dairymen’B Association. Reports will 
also be made by both the Treasurer and tho Sec¬ 
retary. 
On Wednesday, February 14, tho subject of 
“ Grasses for the Dairy will be treated by T. 
H. Glen of the Western Rural, F.. TV. Seward 
of Illinois, aud W. J. Burdick of Wisconsin; 
“Best Process for the Manufacture of Fine 
Butter,’ by I. Boils and I. H-WanzeroF Illinois, 
and John Stewart of Iowa; “Best Process of 
Cheese Manufacture,” by Chester Hoven and 
S. Littlefield of Wisconsin, aud II. W. Mead 
of Illinois; “Relative Advantages of Summer 
and Winter Dairying,” by Dr. J. Woodworth, 
Martin Switzer and W. Botes of Illinois. 
“Associated System aud Private Dairying— 
their Relative Advantages,” by D. E. Wood, W. 
H. Stewart and R. R. Stone of Illinois; •• Mar¬ 
keting of Dairy Products and Relation of Dealer to 
Producer,” by A. H. Barber, H. A. Bogardes 
aud Chas. Balt/, of Chicago, and J. It. McLean 
of Elgin, Illinois; “Drainage aud Howto Do 
It,” by Wm. Palton of Illinois and Judge Turner 
of Indiana; “Fertilizers," by 8 . Sheldon and 
Dr. J. Wool) worth of Hliuoia, and John Porter 
of Wisconsin ; “Keeping Qualities of Butter,” 
by S. J. Goodwin aud O. W. Bake of Wisconsin, 
aud C. F. Dexter and D. Richards of Chicago. 
In the evening addresses will be given by J. H. 
Re all of Philadelphia, Prof. Gf.o. E. Morrow 
of the State University, and W. W. Corbett of 
the Prairie Farmer. 
On Thursday, Feb. 15, the “Relative Advan¬ 
tages of Different Breeds of Dairy Stock ” will 
be discussed by Prof T. H. Hall of Illinois, and 
W. C. W t htte and H. F. Douseman of Wiscon¬ 
sin ; “ Soiling,” by H. 0. Drake of Wisconsin, 
and John Keating aud J. Smallwood of Illi¬ 
nois ; “ Dairy Reminiscences,” by Judge Wmcox 
of Illinois and W, D. Hoard of Wisconsin; 
“ Rise and Progress of the Dairy in tho North- 
West,” by Hon. Hiram Smith of Wisconsin, 
E. E. Buell of Illinois, and C. H. Wilder of 
Indiana; “ The Commerce of the Dairy," by R. 
P. McGlixay of the Elgin Advocate aud Prof. 
P. Welch of the Chicago Times. 
Tbe Northwestern Association has always had 
large and enthusiastic Conventions, and we have 
no doubt the meeting at Chicago will be a great 
CANADIAN DAIRYMEN’S CONVENTION. 
The Annual Convention of tbe Dairymen’s 
Association of Ontario will be held in the City 
Hall in Belleville, Canada, on Feb. 14, 15 and 16. 
Among tbe speakers announced are ibe follow¬ 
ing :—Professor J. T. Bell of Albert College— 
[ “Annual Address;" X. A. Willard, President 
| N. Y. State Dairymen's Association—“ Manage¬ 
ment of Cheese and Butter Factories on the 
Most Approved FlanI. M. Peters of the Gro¬ 
cer, New Yoik City—“ Commercial Aspects of 
tho Dairy;’’ H. Lewis of Herkimer County— 
“ Feed and Management of Dairy Cowb ;" Thos. 
Ballantyne, M. 1\, of Sebringville—“ Canadian 
Cheddar Cheese;" E. Caswell of Ingersoll— 
“Canadian Cheese at the Centennial;” Thomas 
Watkins of Belleville— 14 Marketing Cheese." 
Hon. Robrrt Reed, Hon. Btlla Flint, Mac¬ 
kenzie Bowle, M. P., John White, M. P.. Jah. 
Brown, M. P., K. Graham, Thos. Wills. Dr. 
Boulter, N. 8. Appleby, and G. Striker, M. 
P.,will also give addresses. 
The Dairymen’s Association of Ontario was 
formerly known as the Canadian Dairymen's 
Association, but since tbe change of name the 
Conventions are held either at Belleville or In- 
gersoil. The meetings have always been largely 
attended, and the development of the Dairy in¬ 
terest in Canada has been largely due to the 
work of this Association. The Convention this 
year will undoubtedly be a great success, as it 
will be largely attended by dairymen and those 
interested in the business from all parts of the 
Province. 
®jrt foultrjr jgarfo. 
PREPARING POULTRY FOR MARKET. 
The French system of preparing poultry for 
market by drawing the intestines at the time of 
dressing, is in our opinion far more cleanly than 
the one generally practiced in this country, of 
leaving them in tho body to keep the latter more 
plump, as well as to make it weigh heavier. 
The Canadian Poultry Journal has its say on 
this subject, and although we do not agree fully 
in all the advice given, still it accords with tho 
general practice of those who raise poultry for 
market s 
Poultry should not only be fat when killed, 
but should be properly dressed and put up for 
the market. Poor goods inay not Bell because 
they are presented in an attractive form, but 
the best w ill not bring good pncea unless they 
attract by their appearance. After the fowls 
are killed comes the most exacting part of the 
work of preparation. Tbe slim must not bo 
broken; it must not be parboiled: pin feathers 
must not bo left in, nor the down stand out 
Uko tho first virile furze on a boy's face. To 
prevent these unsightly and repulsive appear¬ 
ances, follow a few simple and natural directions: 
Pluck tho fowl while the animal heat still ru 
mains; do not kill at a time more than you have 
facilities for immediately dressing. The nse of 
hot water is certainly useential, hut do uot have 
It hotter than id absolutely necessary in order to 
start tho feathers. Pick out all the pin-feathers, 
using tweezers if necessary, but do uot tear tho 
skin. .Singe the plucked fowl over a gas jet or 
the flame of a kerosene lamp, in the latter case 
it is sufficient to hold tho fowl over the glass 
chimney of an ordinary kerosene lamp, turning 
the fowl rapidly. The work may be done iu a 
few seconds. Soruo prefer a handful of feathers 
or a few sciapB of paper kindled to a quick 
blaze in the fire-place or stove, the lid of the 
latter being removed. 
Iu some markets poultry is Bent with crop and 
intestines undisturbed, probably as much be¬ 
cause it is thought tho fowls look fairer and 
plumper, as for any hop© of gain from extra 
weight. It is preferable on some accounts to 
draw the fowls. Tho French market-woman 
draw their poultry, carefully wipe out the 
cavities and stuff with a bunch of clean unsized 
paper—ordinary straw or manila paper—aud 
their poultry is delightfully sweet arid attractive. 
Poultry should not be packed lor transporta¬ 
tion until entirely cold. Then it should be laid 
in clean straw, breast down, keeping wingB aud 
legs close to body. See that there is no dis¬ 
coloration of blood on the skin. If the heads 
are removed pull up tho skin of the neck and tie 
it over tho severed portion with a bit of strong 
thread or twine. Never cut off the Bpurs of old 
hens or cocks with the idea of passing them off 
for young chickens; purchasers are generally 
older than the most ancient specimens of your 
poultry yard, or if perchance the customer is 
green, that is no excuse for dishonesty. 
--—- 1 
GUINEA FOWLS FOR THE TABLE. 
Oub Home Jomrnal says that the Guinea fowl I 
iB the richest and most palatable of all our do- ' 
mestic poultry. We can remember of no game 
bird among the Gallina? that surpasses it, and 
when onr grouse and partridges and prairie 
chickens become extinct, as they will by-and-by, 
the Guinea fowl will prove a perfect substitute 
for them, and as it breeds freely and requires 
but little care, it will be practicable to breed it 
in all sections. After the bird attains an age of 
two years, it requires some other process of 
cooking tbau by roasting; but with an age of 
less than two years, a roasted Guinea fowl will 
discount anything else iu the edible line we can 
iirfji gjlnsbankj. 
ENGLISH BREEDS OF SHEEP. 
As an Englishman it is natural to feel interest 
in all the breeds coming from my native land. 
I cannot help wishing to caution every one 
owning any or their offsprings against keeping 
them too closely confined, and more especially 
would I urge iu all cases and under any circum¬ 
stances, to have them in the sunshine when 
there is any, for this apparently trivial matter is 
of great importance particularly with young 
stock to be kept on, and for Lreeding ewes. 
Wherever tbe w nter is open enough they 
should run out daily, and during all mild spells 
they ought to have a range over some old 
pasture, for the roots given iu the United 
States arc in such small quantities that the cold, 
wet grass is of great service instead of doing 
harm os some writers would make people be¬ 
lieve. 
It is a mistaken idea with many farmers to 
suppose tbe English make • hot-house-plants’’ 
of their sheep, for it is quite the reverse, as 
there is positively no such practice as putting 
sheep under any kind of cover, or providing 
aheller for them at any age, or iu any condition 
excepting during the yeaning month when the 
owes are confined at night in a pen constructed 
for the purpose ; but as the ewes drop their 
lambs they aro taken from those remaining to 
yean, and lie in the fields day and night without 
any protection from weather or dogs. 
Every farmer iu England keep6 shec-p, and 
every farm has its shepherd who is quite as 
much expected, and as Mire to be found as a 
teamster, and instead of finding only two or 
threo scores, as is tbe case on the few farms 
with sheep on them In America, there are, on an 
average, two ar tluee hundreds; but while tho 
horses, cows and pigs have their stables, yards 
and sties well littered with straw and protected 
from rain and cold, the sheep are in Uni fields 
•with their wooi only to keep them warm, which 
iL does do, for more mutton is made in winter 
than in summer, and the wool grows faster and 
does uot wet through the same as tho fleeces do 
in this country on the backs of sheep, wbicli are 
Heated unnaturally. The climate of the North¬ 
ern States makes it necessary to shelter sheep, 
but to keep up tbe strong constitution and 
early maturity they must have fresh afr, succu¬ 
lent food and sunshine. 
By the time this caution against close confine¬ 
ment. appears, there will be many sheep farmers 
who have just commenced sheep husbandly, 
who will find it to their interest to pay attention 
to tins advice, and should any be doubtful let 
them put a portion of the ewes out of doors 
every fine day, aud feed those at home tho 
same way and tho difference will be astonishing 
when spring arrives. 
■ ■ ■■ 
SHROPSHIRE D0WN8 vs. MERINOS. 
A Kansas correspondent of the Western Agri¬ 
culturist is very enthusiastic in praise of the 
Shropshire Downs breed of sheep claiming that 
they aro far preferable to tbe Merinos. The 
idea that the Merino is the standard and best 
sheep to raise 1 must contradict. He also s&vs: 
Ask some of our Merino sheep raisers to give 
the items Of what can bo made from one ewe in 
five years. This is the way to get at the proof 
of this question aud show which is the moBt 
profitable sheep to raise and which shall be our 
standard breed. I say the Shropshire Downs 
is the champion sheep for wool and mut¬ 
ton, without au exception. I sold my yearling 
wethers this last summer for 58 per head to the 
butcher; they cut 10% pounds of wool, which 
made $2.50 per head. They had not been grain 
fed at all; nothing but prairie grass. 
As to tbe question of wool, our manufacturers 
tell me that the Shropshire Downs’ wool will 
make more different goods than any other wool 
they ever had. It is fine and of a tolerably good 
length and a remarkably strong staple, which 
corresponds with the strength aud constitution 
of the sheep. I always have made from 5 to 8 
cents per pound more on Downs than Merinos. 
My ewes cut 16% pounds per head. The Shrop¬ 
shire Downs running on the Bame pasture as the 
Merinos, the Merinos will be poor and the Shrop¬ 
shire Downs will be hog fat, because they we 
