422 
THE RURAL NEW-YORKER. 
JMrij luskniirjj. 
OUTFIT FOE BUTTER DAIRY—DIFFERENT 
METHODS OF SETTING MILK, &c. 
1 am arranging to start a Butter Dairy near 
Cincinnati. Ohio. I am selecting grade Alder- 
doys and Devonw. and ahull use the offal for 
pigs. I want to make the beet butter imsaiblo 
and desire to got it in the best condition to the 
boat market, iu order to realize the largest profit. 
I wish to he governed as far as possible by 
the experience of practical and successful but¬ 
ter-makers in the selection of an onttit lor :10 
cowa, with the view of increasing the number to 
0(». Any dairy literature that you would put 
into the"hands of your boy, if you have one, to 
guide iiim safely through the '• Milky Way " to 
the regions of Golden Butter beyond, please 
point out to mo and I will soon re it. J can use 
either ice or water for temperature, What aro 
the best books to read P TV'hat vessels, and how 
many and how large must, the churns, pails, and 
other paraphernalia bo that I want, and where 
shad I get them, together with their cost, arc 
all questions affecting my mind. No ifjnis fatuun, 
or too much theory or science for practical de¬ 
monstration. 
I shall receive your suggestions with great 
deference and feel under great obligations. If 
this i.s asking too much, on account of your 
onerous duties. I am sorry and beg pardon. 
Springfield, Ohio. W. G. Bryant. 
There aro several methods of sotting milk to 
get the cream, and the utensils or appliances 
for this purpo&o will depend, of course, upon 
the method wluch the dairyman decides to 
adopt. The old - fashioned way of setting fiiilk 
iu small pans is now nearly done away with 
among progressive dairymen. If the common 
deep - setting is adopted — that is, setting the 
milk In deep pails which are placed iu pools of 
cold spring water—at least two pails per cow 
will be required. Thcso pails are about 8 inches 
in diameter and 20 inches deep, and will hold 
from 14 to 16 quarts of milk. The cost will bo 
from 4 to 6 shilliugs per pail. If the large and 
shallow-pan system be preferred, a set of four 
pans will be all that is required. The pans aro 
made according to the size of the dairy, a single 
pan holding the entire milk of tho herd at one 
milking. A set of pans, with fixtures complete 
for running cold water continuously around the 
sides and under the bottom of the milk, will 
cost about $100 for 30 cows, and perhaps no 
more than $130 for 50. The large pan system 
is less expensive than the other as regards dairy 
structure, labor, economy of water, etc. 
During the last few years the deep-setting 
plan has been improved by what is knowui as the 
II Swedish system.” This consists in breaking up 
ice and adding it to the water of thepools bo as to 
reduce the temperature of the ruilk to 40° Fahr. 
or lower. The cream rises very rapidly at this 
low temperature and is up in 21 hours. By this 
method the finest quality of butter is made. 
Mr. L. S. Hardin of Louisville, Ky., has in¬ 
vented a modification of the Swedish system by 
which there is an economy of ice. He uses re¬ 
frigerator boxes, cooling tho air instead of the 
water, and reducing the milk to about 19- Fahr. 
As soon as the milk is drawn, it goes to the cans 
or pails which are placed iu the lower part of 
the refrigerator box, and each can is tightly’ 
covered. Tho ice is in a compartment im¬ 
mediately above tho milk, and, as it molts, the 
waste water falls upon the covers of the pails 
and accumulates aiouud the bottom of the pails 
to the depth of 3 or t inches, when it is allowed 
to pass off through a pipe. These refrigerator 
boxes may be placed iu any cheaply-constructed 
building, and hence an important saving can be 
made in a dairy house. Where plenty of ice 
may be had. good butter is made ou this plan iu 
very warm climates. 
Mr. Cooley of Vermont has quite recently 
made another modification Of the Swedish sys¬ 
tem. The milk is set in palls as previously dc- 
scribfd. but with covers which aro fastened down 
with slats running across the top of ouch, and 
so an anged that, when the pails aro completely 
submerged iu the water it cannot enter the milk. 
The water is cooled with ice, and when tho tem¬ 
perature is kept at. Ill to to tho cream will rise, 
Mr. Coolly says, in ton or twelve hours, thus 
requiring cans or pails only for a single milking. 
The milk is then drawn off from under tho 
cream by a valve aud tube, leaving the cream. 
Now, “gilt-edged" butter can be made under 
either of these methods, but it is a matter for 
the dairyman to decide which he will adopt, aud 
before making such decision he should inves¬ 
tigate the practical workings of each, aud adopt 
that which sui's bis circumstances best. 
The churn, butter-worker, and other appli¬ 
ances, including power for churning, may be 
obtaiued of the dairy furnishing houses, for 
reference to which our correspondent will find 
names and addresses in the advertising columns 
of this journal. ' Willard's Practical Butter 
Book," which may lie obtained at this i fiice. gives 
all needful information concerning butter-mak¬ 
ing. It is fully illustrated with dairy house 
plans and all the various implements now most 
approved of for making fancy and high-priced 
butter. 
-» ♦ ♦-- 
THE LAST YEAR’S DAIRY OPERATIONS— 
SUGGESTIVE STATISTICS. 
A matter of general interest to those engaged 
in dairying is a record of the year's operations. 
If every dairyman would keep a strict account of 
receipts and expenditures during tho year, it 
would be of the utmost advantage in showing 
whether tho business is a paying or a losing 
one, while at the same time tho losses and leaks 
in Lis business might be traced to their proper j 
source aud corrected- 
One advantage in tho factory system, aud one 
which is scarcely over alluded to, is the accurate 
account kept at tho factory of each dairy , 
delivering milk. At tho end of the season every' , 
patron, by referring to the books, can ascertain 
the quantity of milk bis herd has yielded and 
compare it with that from his neighbors’ herds. 
Thus bo wiU be enabled to see whether his herd 
iB on a par with the average of those in the im¬ 
mediate vicinity, and if not, ho will be naturally 
led to inquire the reason—whether itcomeBfrom 
inferior animals or a defective system of man¬ 
agement. 
We have before us reportt from twenty fac¬ 
tories. showing the season's operations for 1876. 
Wo have tabulated the loading statistics, so that 
the one factory may bo readily compared with 
tho other, aud the table will bo found valuable 
for reference. We presume these factories are 
about a fair average of New York factories, and. 
therefore, can bo taken as a sample of what has 
been accomplished by the dairies of New York 
for 1876: 
FACTORY STATISTICS FOR 1876. 
Factory. 
5*-« V* 
1:5 
< 4 - 
o ~ 
U c ^ c’ 
£* 
eJf un £ 
g c c p-c 
r* < 
C/S 
if 
OD<*- 
P c 
t-i 
S~M 
til 
z 
if 
fc"P 
> it 
vr 
ZB 
a* 
a 
gf 
d'Z 
•*- & 
“I 
J® 
North Wilna. 
300 10.3-10 
.10 
.8.35 
$24.30 $13.60 
Excelsior. .. 
250 10. 
10 
.94 
29.25 
20.00 
Reservoir. 
... 10.45 
1(195 
.915 
f’3.00 
.... 
B. F. Smith. 
HO 10.17 
. 1055 
11.04 
25.00 
Hebron Union .... 
Tabors’. 
000 H A 
1275 
.... 
too uu 
ue 
.93 
.... 
Hteivert. 
... 0X2 
103 
.... 
.... 
ArnwtronR.. . 
0.83 
.104 
.89 
.... 
WhitoBboro’. 
... 9.88 
.112 
.9717 
.... 
Collinsville. . 
940 0.79 
.101 
.88 
34.19 
27.00 
A Smith ic Co..... 
450 10,63 
.106 
■ 875 
Fulton.. 
... 10.IK 
.92* 
.... 
Sweet .. 
->-j. hi.IIS 
.107 
.91(198 
35.89 
26 77 
South Canton. 
525 9.44 
.11143 
$1.02 
.... 
Mexico Union. 
700 9,96 
.105 
.90 
18.14 
Barnes.. 
800 SMM 
.10 
.98 
ki.ri 
Fail-Held Centen¬ 
nial . 
47CJ 9,90 
.1133 
.993 
43.38 
27.85 
East Volley . 
Rome Association. 
350 10.05 
.lute 
,854 
41.63 
15.00 
380! 9.79 
.114 
*1.01 
, , , , 
,, ,, 
North Hebron. . . 
... 10.13 
. 1000 
.88 
. , * 
.... 
Nteholville Butvr 
Factory.... 
236 25.6* 
.3075 
*1.12 
St. Lawrence 
Creamery. 
155 23.441 
1.00 
.... 
•Milk for butter. 
tMillt for pail butter. 
In looking over the above table, it will be seen 
that the average quantity of miJk required for 
a pound of cheose ranges between 9’ j and 10’-£ 
pounds. There arc ten factories reporting » 
pound of choose from loss than 10 pounds of 
milk, and the Bfime number that required 10 
pounds and upward of milk. Wo aro inclined to 
think the reports in this respect represent closely 
tho facts of the case, as there are no excessively 
largo yields from a given quantity of milk, as 
has sometimes been the case among the early 
reports, where, ou account of rivalry between 
certain factories, the scales were occasionally so 
weighted that a pound of cheeso was made from 
less than i) pounds of milk. 
Another point of interest is the price received 
for the cheese. The average is about 10, 1 v Cents 
per pound, though in four instances a fraction 
over 11 cents was reached, and in one case 12j* 4 
cents were received. If we take Up., cents as 
the average, aud deduct l' J cents for making 
and furnishing (which is, perhaps, a trifle too 
low), we shall have the net. returns to patrons at 
y cents per pouud fur their cheese. This is 
nearly one cent, lower than farm dairies obtained 
for cheese in 1860, before the war. whou our 
currency was on a gold standard. 
The prices this year (1876) aro considerably 
lower than iu 1875, as will be seen from llie fol¬ 
lowing table of statistics for a few factories of 
that year, and a comparison of the two tables 
may be of Interest in respect, to the quantity of 
milk required for a pound of cheose, as well as 
the price: 
TABLE OF STATISTICS FOR 1875. 
Factory. 
sections of Herkimer County, N. Y., and it may 
be useful for dairymen to contrast this amount 
per cow with the lowest average of the North 
Wilna, at $13.50 per cow. The difference will, 
perhaps, be seen in greater contrast by taking 
two herds of 40 cows each and comparing the 
gross receipts respectively. The one yielding 
$43.38 per cow gives the dairyman an income of 
$1,785.20, while the other brings him only 6540 
—a sum which docs not pay the cost of keep. 
Itlmust be evident to all progressive dairymen 
(hat the true way to meet low prices is in better 
cowb and larger yields of milk. Dairymen must 
take more pains In w eeding out poor milkers, 
and at the same time give more attention to the 
care and comfort of animals, bo that they will be 
able to make their best yields. It. will be re¬ 
membered that during the past year a severe 
aud protracted drought prevailed in Herkimer 
and other counties of Central New- York, and 
this, doubtless, diminished the receipts of the 
herds in both the factories named. Possibly 
drought may have been more -severe among the 
patrons of the North TVitna, since the best av¬ 
erage in a single dairy of that factory w as only 
624.30 per cow. Still, even in that event, the 
difference iH altogether too large and Bhows bad 
management somewhere. 
The principle to which wo have called atten¬ 
tion may be Been by contrasting the difference 
between t ho highest and lowest amount received 
by single dairies in the different factories re¬ 
ported. It is true an objection might be urged 
in comparing the yield of herds in different lo¬ 
calities which would not obtain In those of (he 
same neighborhood. The tables therefore, may 
be compared from this point of view, and we 
shall find the comparison exceedingly suggestive. 
Thus, for instance, take the East Valley factory, 
the best average returnB from a single dairy 
being $41.63, while tho lowest, are 615 per cow. 
This is certainly a large difference and should 
arrest the attention of our dairy readers, aud 
lead them, uot only to compare the yield of their 
own with neighboring herds/but also to takothe 
proper steps to increase the production during 
the coming year. The question Is on© of great 
importance to the dairy’ Interest of the country, 
for as it is altogether probable we shall not re¬ 
turn to tho high prices of former years, we must 
look to other ways for increasing (ho receipts of 
the daity, and one of the most feasible of these, 
it seems to us, is in larger yields of milk per cow. 
(Tbc D-orscim 
EQUINE ARISTOCRACY. 
hole number 
bs. of cheese. 
1 
oo 
ee 
<£j3 
i_,T? 
S 
fe !g 
If! sis 
e r* s 
U >*U 
* £ 5c 
ill 
& 
if ► 
Si-3 
4^8- 
I'Il 
ps 
-r »— — — — 
< f- 
£ ~ * 
135 480 
19.017 
,ll95 .01027 
781.480 
9,884 
.1167 .01018 
224,787 
9 -1 
.135 .0111* $14.85 $29.00 
152,298 
9.71 
.12253 .0115 
taw 
3(1.110 
90 OHO 
10.00 
.1125 .<XM5 
41.50 
23.99 
1-4.477, 
9.742 
.11*125 .Mims 
55.75 
■(2.06 
114,6*6 
9.90 
1196 .009* 
30.(52 
21.7(1 
20.724 
10.4138 
_ .01070 
,,.. 
Fulton. 
STirimby. 
Miller. 
West Fowler. 
(*. It Curtiss. 
Tho best average returns in single dairies aro 
those reported by the Fairfield Centennial, 
where the amount reaches 643 38 per cow. This 
is a new factory, located in one of the best dairy 
Aristocracy among men has had its day and, 
all the world over, with its many evils and few 
merits, is fast becoming a thing that has been. 
But iu proportion as Democracy gains the 
ascendant tho stronger grows a tendency to 
establish a species of aristocracy among the 
lower orders of creation. Here, however, tho 
term loses the conventional signiflcpuce which 
restricted it to the supremacy of a few, and re¬ 
verts to its original meaning implying the 
supremacy of the best, limited only by the 
bounds which nature has ordained that in all 
orders the number of the best must inevitably 
bo small in comparison with that of the inferior 
multitude. 
Hence, while human aristocracy owed its 
continuance to birth irrespective of worth, in 
animal aristocracy pedigree is esteemed in so 
far only as it is likely to bespeak some special 
merit. Anot her beneficent •difference is that, 
while under the former the masses were supposed 
to exist merely for the convenience of a few who 
disdained any kinship with them, it is agreed 
ou all Lands that one of the chief considerations 
that justify tho existence of tbo latter, is thatits 
.members should improve the stock of their 
respective races, by imparting to them some of 
their own characteristic merits by interbreeding. 
In this utilitarian age these merits must be of a 
serviceable kmd. Superiority in flesh or milk 
among cattlo, iu wool or flesh among eheep, and 
in bulk or prolific laying among fowls, are 
acknowledged by all to be the distinctive merits 
of the best of these orders. 
But while there is a nearly universal agree¬ 
ment as to the distinguishing qualities of the 
aristocrats among all other domestic animals, 
there still exist grave differences of opinion in 
regard to the particular traits that should mark 
the best among horses—tho noblest type of 
irrational creatures. Tire conflict here lies 
mainly between those who proclaim excessive 
speed the highest excellence Of the animal, and 
those who maintain that strength, bulk, weight 
and endurance aro far more valuable properties. 
The latter have the common sense, and practi¬ 
cality of the age steadily in their favor; the 
former, its ostentation, vanity and dissipation, 
loudly in theirs. 
Time was. iu the day’s of tho ambushed Indian 
and highway-man. and before the era of the 
mail-train and telegraph, when fleetness was a 
FIS. 24 
far more important quality iu a horse than it 
can possibly bo now; but at no time could it 
have held, among civilized nations, any other 
than a secondary place among the properties 
which render the horse man’s be6t friend and 
helper. 
The breeder who by perseverance and judicious 
selection, produces a race of horses able to draw 
five pounds with as much case as ordinary ani¬ 
mals can draw four, or to work ten hours with •vs 
little fatigue as these work eight, offers a blessing 
to countless toilers whose tasks may be lightened 
or made more profitable by the benefits of bis 
labors. The trainer on the other hand, who by 
dint of ar&idaous attention has so ekillfully pre¬ 
pared a hor^o, that by straining its powers to 
tho utmost., it can, in a brief rush of % mile, out¬ 
strip its competitors by a few seconds, instead of 
accomplishing any useful end, merely panders 
to the passion for excitement and illegitimate 
gains of the gambling fraternity, who to-day 
constitute the best patrons and chief support of 
the turf, Bo indispensable has this class become 
to the success or the trotting and running insti¬ 
tutions of the country, that special facilities for 
their pernicious operations are recognized as 
legitimate parts of the machinery of every 
organization, the abolition of which would 
tasuredly entail the financial ruin and collapse 
of most of them. 
Formerly improvements in stamina and en¬ 
durance as well as iu speed, were sought by tho 
competition of the race-course; and this was 
sufficiently long, and the weights carried heavy 
enough to test those different forms of equine 
excellence. Latterly, however, gambling has 
been simplified by reducing tho number of 
qualities tested and the length of the trial; 
while the idle populace has been meretriciously 
attracted by unprofitable displays of marvelous 
speed secured at tho expense of far more 
valuable properties in the animal. So fully is 
this fact recognized that no ono, now a days, 
seeks a race-horse for any serviceable purpose, 
while the value set upon it is conceded to be not 
intrinsic, but merely conventional. Ftill It pos¬ 
sesses the aristocratic qualification of, at least, 
ono merit, and can, moreover, generally trans¬ 
mit this to its thoroughbred offspring, or by 
crossing with a more useful breed, often beget 
an animal more valuable than either of its 
parents. 
The merits, however, of the trotting horse— 
which is generally as innocent of pedigree as its 
trainer or owner—ire commonly of a hybrid 
kind, incapable of transmission to its offspring, 
and at once most serviceable and least liable to 
abuse when only moderately developed. This 
plebeian parvenu, this upstart possessor of tleet- 
ness, and generally also of bottom and endur¬ 
ance, lacks only the faculty of bequeathing these 
trails to its descendants, to entitle it to an hon¬ 
orable place among equine aristocracy. The 
greater the merits of any object or institution, 
however, the more liable it is to abuse—a sad 
truth of which the trotting horse is a forcible 
example. An ancient sage, overheariug bad men 
extolling him, iu pious horror exclaimed . Oh, 
ye Gods, what crime have I committed that I 
should incur tho praise of such wretches 1” Iu 
like far-bion it may well be asked what bidden 
turpitudo lies in tbo trotting liorsc that lie 
should be elected the pet of gamblers, rakes, and 
“fast’ 1 men generally. Bo subtle an alfluity, 
indeed, seems to connect him with dissipation, 
that it often happens that an innate •*leaven ” 
of tlii*. which for years haB lain inoperative 
under a layer of decorum or sanctimoniousness, 
begins to work vigorously on tho sight or pos¬ 
session of a fast trotter. 
Probably the popularity of displays of great 
speed is due, mainly, to the fact that the extent 
of this tiait can be easily guaged by the most 
ignorant. It needs judgment and experience 
properly to estimate tho strength, stamina and 
endurance of a horse, but. j cheap watcli in the 
hands of an idiot accurately measures the chief 
merit of the swiftest rattler on tho turf. As 
neither honors nor talents aro purchasable for 
money, at least in this country, many of the 
owners of long purses satisfy their impotent 
yearnings f< r personal distinction by the vicari¬ 
ous notoriety attached to the possession of a fast 
uug. The conscious exercise of a certain amount 
of skill and nerve, however, elicited in handling 
the reius properly, adds to the exhilaration of 
rapid motion in the breasi of the driver of such 
an animal, and thus renders him, in the case of 
many’, merely a source of innocent pleasure and 
amusement. 
Four hundred years aud more bei'o: the ad¬ 
vent of Christ, Socrates was wont to maintain 
that the beauty and excellence of an object were 
proportionate to its utility; aud as the world 
grows older aud wiser, this opinion of the most 
practical of uuuient philosophers hourly gathers 
weight ; and the day Is not far dr-tart when all 
will concede that the horse of massis • bulk aud 
1 majestic presence, powerful alike between the 
shafts or before the plow, is the best of his race, 
and entitled to the foremost rank among equine 
| aristocracy. 
