THE BUBAL WE¥tf-Y©BHEB. 
APRIL 7 
all the while worked to death’s door, like the 
poor men who toil from sunrise to sunset in 
tho scorching ' avs without intermission, and for 
half the pay of the mechanic, who only comes 
two hours after the farm hand and loaves two 
hours before him at night. 
Wore the example sot by the benefactor to his 
couutry more closely followed, tho circumstances 
of the farmer would be so improved that he 
would not toil more than tho English farmer 
does, and as there would be so much less labor 
on a farm from there being so much in grass, it 
is probable the American farm laborer would 
leave off work at six o'clock, as English laborers 
and all other workmen do. Thus the man who 
increased the growth of grass would benefit his 
class and make it easier all round, while the lean 
and restless would bo happier, and the people 
and tho country become calm, contented, and 
pastoral. A Won kino Faumke. 
CHEESE MAKING IN VIRGINIA. 
Paor. X. A. Wiu.Aun:—Homo of the poople 
in this neighborhood desire to establish a cheese 
factory. Having no personal acquaintance with 
tho business. I appeal to you for some informa¬ 
tion. 
1. Can good cheese he made here ? Our sum¬ 
mers are long; thermometer often up to 90° and 
100 °. 
2. How much are good cheese-makers paid for 
working a factory P 
3. Can a good and reliable manager bo ob¬ 
tained ? 
4. How much will a factory oost, including all 
tho implements suit able for a dairy of about 
one hundred cows ? 
5. Will it pay to run a factory of that number 
of cows P 
6. Is a steam-boiler necessary for a factor}' of 
that size ? 
Very repoctfully yours, ft. Underhill, 
Fork Union, Fluvanna, Co., Vu. 
Remarks ;—We have never traveled over Flu¬ 
vanna Co.,Va.. and therefore cannot speak of that 
section from personal observation. With some 
of the Northern countios of the State, as well as 
portions of West Virginia, we are more familiar, 
having made personal observation of tho lands. 
In Loudon Co., on the east side of tho Blue 
ltidge, dairying is successfully prosecuted, and 
good cheese and butter are made. There is a [ 
cheese factory at Hamilton, and considerable 
butter is made at the farm dairies, which finds a 
ready market in Washington, D. (’. 
Fluvanna Co. is located on the lower ridge of 
the Alleghanios, and, we should presume, must 
havo some good grass lands. 
Among the essential requisites for conducting 
the dairy successfully, is a good grass country 
and an abundance of sweet, running water, 
though it is possible to substitute tho water from 
the wells for that of springs. Tho water from 
swamps, sloughs, or low. stagnant pools should 
be avoided, as it cannot be depended upon 
for making good milk. 
Of course, climate, has much inlluenco in tho 
successful prosecution of the dairy. Long, hot, 
and dry summers would be very likely to cut off 
pasturage; but if the land is natural to grass, 
and if the dry weather is not too long continued, 
as a rule, it may be bridged over with sowed corn i 
or some other soiling crop, and thus a fair pro- I 
duct of milk obtained. j 
If tho milk is not to be carted long distances, < 
aud if it is properly cooled soon after being i 
drawn from the cow, before it is placed in the 1 
can, or before starting it for tho factory, and t 
with proper cooling appliances at the factory, wo 
do not see why good cheese could not be made in t 
the locality named, providing it is free from the c 
objections named. I 
Good cheese is made in Tennessee and at other y 
plaoos South which in tho early days of dairying i 
were supposed to be entirely nnadapted to the f 
business. Tho somewhat recent information, or t. 
better knowledge concerning tho nature of milk t 
aud the proper manner of handling it for the t< 
dairy, has extended the area of butter and cheese a 
malting at tho South. But there is auothor a 
point which it is proper to state in this eouuee- cl 
tion. The cheese-curing room must be so ar- tl 
ranged that temperature may be controlled or o 
kept below say 80°. A room for curing cheese tl 
where tho thermometer stands at 100 for any fi 
considerable length of time will bo fatal to .the 
good flavor of the produet. ci 
Our correspondent will judge from what wo si 
havo said whether the country is adapted to m 
dairying, aud whether the difficulties named ex- w 
ist, and if so, whother they can be overcome. m 
Good cheeso-makcrs at largo factories, in New m 
York (factories, say from 400 to 800 cows), are j 
paid at the rate of GO cents per 100 pounds of fc 
cheese, for manufacturing and takingcaro of the ri 
cheese while curing. When cheese is made from gi 
only 100 eows, the cheese-maker is usually em- j dc 
ployed on a, salary, or for a stated sum per mouth, j ar 
We presume a good, responsible manager could di 
be bad for *40 to #45 per month, aud board. ol 
In the dairy districts of New York from 250 to 
300 cow's are considered about the smallest num¬ 
ber from which milk can be delivered to make the 
factory pay as an investment. Three or four 
neighboring ■farmers, each having a small num- 
bor of cows, often unite aud have their make 
made up in one place. Farmers who keep from 
80 to 100 cows often mnko up milk at tho farm, 
at what they call the “ farm factory.” 
These small factories or farm establishments 
at the North are generally not very expensive. 
From one thousand to twelve bundled dollars, 
wc should say, would be sufficient to erect build¬ 
ing and furnish it. with fixtures. No definite sum 
can be given, as the cost of material, labor, etc., 
varies in different localities. 
When stoam or steam-power is not needed for 
other purposes, tho “ self-hcatiog " vats are very 
convenient for dailies or small factories. Ono of 
these, suitable for 100 cows, oan bo obtained for 
S'!70. These vats are provided with ample heat¬ 
ing apparatus, and with copper hot-water tank 
at one end for holding water for washing and 
scalding the milk-vat and other dairy utensils. 
By simply turning a shut-off, wheu the milk or 
curd in the vat is heated sufficiently, all the sur¬ 
plus heat will be conveyed to this tank, and the 
water may bo heated to the boiling point. There 
are various styles of tbeso vats and beaters, but 
the price is about the same for each. They arc 
much cheaper than a steam-boiler and vat. and 
quite as convenient and efficient for the milk of 
a small number of cows. For a largo number of 
cows, or when two or throe vats are required, a 
steam-boiler will be found more convenient. 
Metallic cheese-hoops can bo had from 63.50 to 
64 50, and cheese-press screws for the same 
price, when that kind of press is used. Tho 
Gang press, a great improvement over the old- 
fashioned screw-press, is much more expensive 
for a small factory of the size named. 
There are a number of othor articles that will 
be required in furnishing a factory, but the cost 
of these is comparatively trifling. 
the length of time that, heifers should be milked. 
In onr experience we find that tho best results 
are obtained when the animal is kept in milk a 
goodly length of time, for if she is dried early in 
the fall, the habit seems to he acquired, and ever 
after she will he inclined to fail in milk and go 
dry in accordance with her first season of milk¬ 
ing. It seems hard, it is true, to prolong the 
milking season of a young animal; but with 
extra care aud plenty of nutritious food, no in¬ 
jury is likely to result, while there is much more 
prospect of her making a good milker than when 
dried off early. 
MILK - PANS — REGULATING THE 
PERATURE OF MILK - ROOMS. 
TEM- 
I have been reading of late in yonr paper 
about butter-making, but have arrived at no 
definite conclusion in regard to it. I have been 
studying the subject, more or less, for the past 
five years, and would like to know the best plan 
of making butter from tlfteon or twenty cows. 
I think I can make as good an articlo as anybody 
in the old way, but them is too much labor 
about it. I would, therefore, be glad if some of 
the good, substantial dairymen would state, 
through the Bubal. what kind of pans they 
would use to set, the milk of from fifteen to 
twenty cow-, whether they would use a size 
about 30 inches long by 18 jricheB wide, or a size 
large enough to hold one milking. 
I would also like to learn the best way of 
keeping the mills cool. I must confess I have 
not much faith in Mr. Cooley's plan of baptiz¬ 
ing it, by immersion, to raise the cream. Can¬ 
not some practical plan be devised to keep the 
temperature of a milk-room down to 55 or GO , 
so as to dispense w ith wafer '( A cellar is not 
suitable fur tho purpose; neither is any other 
damp place. What, is the cost of tho largo pan# 
of different sizes, where are they made, and are 
they patented or not ?—W. S., Stir liny, Mass. 
Butter of genuine good quality is likely to be 
sold at a better price than ever, because every¬ 
body thinks the contrary; and, although the En¬ 
glish farmers are dreading the effects of Ameri¬ 
can beef and mutton on their markets, instead 
of sinking English prices, in the eml it will raise 
American market#, and cause an improvement 
in the quality of meat generally. 
Butter of a first-class qua ity always sold for 
comparatively as good a price as any other agri¬ 
cultural production ; and it only requires one to 
look back to the effects of former inventions to 
aatisfy anybody that it always will do so. Amer¬ 
ican cheese was to send down the price of En¬ 
glish ; but very nervous, timid persons may see, 
by prices quoted in Iho English papers, that there 
arc thousands of tons there selling for from 20 
to 50 per cent, higher than American, and at (he 
(ip-top lunch-houses in New York any incredu¬ 
lous reader may go and taste it for himself. 
Doubtless, fat, etc., may' be rendered into a 
substance which, w ith the aid of chemistry, can 
be made to appear like butter, and be really bet¬ 
ter than much of the butter in the market. This 
will bring about a good result if it makes unsal¬ 
able all the filthy thrash made by those who feed 
their cows on the greasy, nasty slop from tho 
kitchen. There are many who feed their cows 
with what is good for hogs, hut only calculated 
to make stinking butter, which would not keep, 
and could not bo eaten but for tho groat quanti¬ 
ty of salt mixed with it. Adulteration of liquor, 
and tho drags used to make common whisky 
taste like braudy, rum, etc., do not affect the 
salo of tho genuine articlo; and, in like manner, 
butter “ that is butter " will only rise in the esti¬ 
mation of those who know what butter is. 
A WORKING FARMER. 
TREATMENT 
OF HEIFERS 
MILK. 
COMING 
i Heifers that aro coming in milk for tho first 
, time should havo special care and attention, 
. since the future usefulness of tho animal will 
j depend somewhat upon tho education which she 
1 receives during the first year she is in milk, 
i Many animals that would have made good milk- 
t ers by kind and judicious treatment, have been 
, spoiled or greatly injured for milk by want of 
proper attention and management. Heifers, 
previous to coming in milk, should be daily han¬ 
dled and petted, and made so familiar with the 
persons who have them in charge as not only to 
show no fear, but they should exhibit a fond¬ 
ness for persons and a desire to be caressed. 
The best way to begin an acquaintance with nn 
aniulul is by showing it kiudness by feeding it 
often from the hand tempting bits of food, aud 
striving by all possible means to gain its entire 
confidence ; and in this tho gentle tones of the 
voice will have muoh to do, Bince animals soem 
to understand the tones of the voice as well as 
persons. It the heifer is very wild, it is a good 
plan to card or brush the hair from time to 
time, grooming the logs aud handling the udder, i 
aud if this is done gently and persisted in from 
day to day, the wildest creature is Bubdued and 
becomes tractable. The great point to be ob¬ 
served is never to give the animals pain or ex- 
oite their foar; aud just so Boon as they are 
made to understand that they are not to be 
hurt, the chief obstacle in the way of improve¬ 
ment is removed. 
The milking habit is, in part at least, a matter 
of education. All fear, pain, or nervous ex¬ 
citement checks the secretion of milk. It is im¬ 
portant, then, that all this bo avoided in the 
y oung auirnal, and that, the habit ol’ freely yield¬ 
ing milk be promoted. The habit of kicking is, 
for tho most part, learned in breaking the heifer 
to milk, and great care should be taken to avoid 
tho learning of this vice. Patience and good 
temper in the milker aro important requisites, 
and no hasty or ill-tempered person should be 
allowed to “ break heifers to the pail,” since the 
chance of their acquiring some vice is greater 
than most people imagine. We have in numer¬ 
ous instances seen heifers completely rained in 
the attempt to break them to the pail, and all 
from hasty and injudicious treatment. 
We have always found it best to remove the 
calf early from its mother and place it out of her 
sight. She then the sooner forgets it and takes 
more kindly to the milker. Iu a few instances i 
w here the calf has remained a long time with the 
mother and was then removed, the mother's i 
mourning has caused serious trouble aud loss. i 
Heifers require an abundance of nutritious i 
food—food rich in flesh aud bone-making mate- . 
rial—because, as tho animal has not finished her < 
growth, the drain from milking is apt to ran her 1 
down weak and thin, unless she is full-fed. Bran i 
and oaten-meal make an excellent ration, in ad- t 
dition to the usual quantity of hay or the grass i 
obtained from pastnrage. j 
There is a difference of opinion in regard to t 
Remakes.— Wo should prefer to have a pan of 
sufficient size to hold the milk of the entire 
dairy at one milking. Only four panB com¬ 
prising the set would then he needed. These 
pans arc arranged for running cold water under 
and about the Bides of the milk. If rnnning 
water from springs cannot be had, the water 
may be pumpod from wells into a tank, and from 
that conducted into the space under the pans. 
Some persons use cistern water, the needed 
quantity from day to day being pumped into a 
tank, which receives a cake of ico sufficient to 
cool it and keep tho milk in the pans at or bolow 
60°. The waste water, after flowing under the 
milk, is led back to tho cistern, and by this con¬ 
stant. circulation is kept sweet aud sound. The 
plan works well, and excellent results in butter¬ 
making are obtained. 
It will be seen that the most convenient, way 
of keeping the milk cool, where large pans are 
used, is by running cold spring water under the 
milk as above described, or by using water and 
ice. The cost of a set of large pans, with fix¬ 
tures complete, of sufficient size for a dairy of 
twenty cows, will not be far from 690. There 
are several kinds of these pans patented —all em¬ 
bodying the same principle — for cooling the 
milk, among which maybe named the “Jewett,” 
the “Iron-clad,” tho “Orange County,” and 
others, either or all of which may he obtained at 
the dairy furnishing establishments advertised 
iu the Rural Nkw-Youkeu. 
There are various plans for cooling tho tem¬ 
perature of milk-rooms. Prof. Wilkinson em¬ 
ploys sub-oarth duets, or has the room con¬ 
nected with an ice-house: others connect an 
ice-house with the milk-room, and have tubes 
leading from the ice-house, so as to let in the 
cold air as desired to regulate temperature. The 
“Practical Butter Book ” gives a description of 
several plans of milk-rooms, with illustrations, 
and our correspondent would do well to consult 
that work. 
CENTENNIAL LIVE 
BITION. 
STOCK EXHI- 
SUBSTITUTES FOR BUTTER. 
There is no danger to the farmers in the man¬ 
ufacture of Margarine; at least, those who make 
good butter need not be afraid, for lard was used 
half a century ago to a much greater extent than 
this new article is, and it will only he a substi¬ 
tute for inferior butter. 
It is best at all times, when there is a general 
alarm sounded throughout the world, to look 
back at former years, and note bow needless the 
dread of ruinously low prices for competing arti¬ 
cles was. Steam-power was to completely Btop 
the sale of horses, aud many poople believed 
they would be a drag in every market, and that 
breeding them would never pay any more. Yet, 
in the taco of these predictions, horses have 
steadily increased in value. Then, in England, 
free trade was to lower the price of every agri¬ 
cultural production; but it did no such thing, for 
the markets have been steadier and have had less 
fluctuations ever since protection was abolished. 
Again, it was said the growth of 6uch large 
quantities of cotton would make wool very cheap); 
but it was not so. When slavery ceased, the in¬ 
creased cost of growing cotton was to have raised 
the price of wool, because it would not pay to 
mix cotton in manufactures; but here again 
public opinion was wrong, for wool has been 
selling lower than usual. 
In continuation of my articlo on tho Inter- 
| national Live Htock Exhibition, showing where 
the blame and discredit of this disgraceful failure 
rests, I follow with a copy of a letter extracted 
from tho minute book of the Advisory Commit¬ 
tee, to which I have had access, which was 
written October 0th, 1875, by the chief of Bureau 
to the Director General: 
“latnjully convinced, and the cattle com¬ 
mittee of my Advisory Board, after personal in¬ 
spection, are in entire accord with me, that 
ample room exists for tho display of live stock, 
within the present fence liues on Belmont pla¬ 
teau, as fully appears ou the map and specifica¬ 
tions sent you some w’coks ago. 
The agricultural interests aud resources of this 
country should be acknowledged by all to bo too 
vast to be overslaughed by minor subjects, but 
that tboy will be is ovidout by the course of tlio 
Building Committee of the Finance Board. 
Under their administration wo shall have a 
show of agricultural objects with tho most pre¬ 
eminent omitted, as it may truly ho so considered 
if the live Btock ho not shown side by side with 
other interests. The Building Committee propose! 
to lease the barren and uninviting Drove Yards 
of the Pennsylvania railroad, aud remove the 
live stock display from the position in connection 
with the Agricultural Buildiug, where the Com¬ 
mission has so widely advertised it would be 
held, to the yards referred to, outside the Cen¬ 
tennial incloauro, thus making it a “ side show ’’ 
and branding it as a thing of inferior character 
to all inside. 
The grounds thus gained by this discred¬ 
itable discrimination against agriculture, the 
grounds which should be occupied by animals 
representing our greatest agricultural interest, 
the property and pride of our more highly edu¬ 
cated farmers, the result of years of physiologi¬ 
cal study, the objects to support which one-half 
of tho labor of the farmer is given, tho interests 
affecting, not a score or so of private parties, 
but every agriculturist in the land, should not 
be sacritied that the treasury of the Commission 
may be temporarily enriched by a few thousands 
of dollars gained by concessions granted to pri¬ 
vate parlies, thuB offending every stock breeder 
of any character to an extent that will work 
serious injury to the interests of the Exhibition. 
Therefore, in the name of the stock breeders, 
I respectfully though earnestly protest against 
the manifest injustice and disrespect about to be 
committed.” 
On tho next day, Oct 7th, 1875, at a regular 
monthly meeting of the Advisory Committee, the 
following resolution was passed: 
Whereas, we are informed that the Building 
Committee of the Finance Board contemplate 
leasing the Drove Yards of tho PenusyTvania 
Railroad for the exhibition of live stock: 
Therefore be it resolved by the Advisory Com¬ 
mittee to tho Bureau of Agriculture, that tho re¬ 
moval of the live stock exhibition from the 
ground in the immediate vicinity of the Agricul¬ 
tural Building, admirably adapted for the pur- 
