THE RURAL NEW-YORKER. 
Second—Tho largo, open, shallow-pan system, s 
with water underneath. * 
Third—The close and deep system of Mr. 
Hardin, and 
Fourth—Tho water-sealed or submerged sys- < 
tom, which I will try to explain to you. 
The small pan system needs no explanation. 1 
The large, open pans have advantages mostly t 
in the way of saving labor, but the system has < 
also very serious defects, for if run with cold i 
water tho butter must be of inferior quality, and < 
tho colder the water the poorer the quality of 1 
butter, because the milk being colder than the i 
surrounding atmosphere, the moisture of tho sir 
is condensed into the cream, carrying with it the 1 
taints and impurities wbioh exist, though un¬ 
seen. I know of dairymen who affirm that they 
do not make as good butter with the largo 
water-cooled pans as they formerly did with the 
small pans, and the reason is obvious, indeed, 
I do not hesitate to say that pure butter, of good 
flavor, caunot be made in open cans with the 
temperature of the milk kept lower than the 
surrounding atmosphere. Tho Swedish system, 
improved by Mr. Hardin, is far superior to any 
open pan system, and should produce a good 
butter. Its disadvantages aro that so great a 
length of time is necessary in which to raise tho 
cream, and the expense of providing a large 
quantity of ice to cool the milk and maintain a 
proper temperature. Experiments in setting 
milk have progressed in two directions, eooliug 
and covering the milk, till now we come to tho 
close, submerged, or water-sealed system milk 
set in cans wholly immersed in water at a tem¬ 
perature of 4U ' to 45° to obtain tho quickest re¬ 
sults. The points gained arc theseFlavor 
must be increased, because the milk is sealed; 
tho milk is secure from outside odors, dust and 
insects; outside temperature cannot affect it; 
and as good a quality of butter can bo produced 
in July and August as in June, providing the 
milk is as good, and tho percentage of butter in 
dog-days as good aB in tho more favorable part 
of the season. Tho animal odors are easily dis¬ 
posed of. Less room is required, because the 
milk is so quickly got rid of. Less capacity for 
holding milk is required, and consequently less 
cost to fit up. Less cost in running when ioo Is 
used, because the milk lias to tie held at tho 
right temperature so short a time, and it is 
better to sot milk in water than air, because 
water is a better conductor of boat tban air. 
With the milk water-sealed, all can make gilt- 
edged butter, even without tho ice, provided 
their water will hold the milk at bOq aud the 
system is a practical one for the great, mass of 
farmers to adopt, because cheap aud effectual. 
I have found this system a perfect guarantee 
against white specks in cream or butter, aud tlie 
skim milk being perfectly sweet- -in fact, as 
sweet as when milked—invaluable for cheese. 
Milk set water-sealed, and kept at a temperature 
of about '45°, will make a good quality of cheoso 
after parting with the butter, at the rate of 2 lb. 
to tho 100 lb. of milk. 
The conclusions I have arrived at are the re¬ 
sults of careful experiments made by myself 
while working tho milk from 500 cows at my 
factory, aud are not guess-work or theory. 
--- 
CHEESE MANUFACTURE. 
When a man has confessedly excelled in any 
branch of Industry it is always well for others 
engaged in a similar occupation, to learn the 
principles and method by adhering to which his 
success has been securod. At the late Centen¬ 
nial Exposition, Mb. Thomas T$allantyne, as 
our readers have had ample opportunity of learn¬ 
ing, obtained the premium for the best cheese on 
exhibition, and at the last mooting of the Amer¬ 
ican Dairymen's Association he briefly described 
the principles which he is accustomed to observe 
in manufacturing the article. All of these bavo, 
from time to time, been enforced and illustrated 
more at large in these columns, and yet as a 
pithy reminder it may be well to repeat them in 
the words of the successful competitor. He 
•said:—• 
“ The first thing necessary in order hr make 
fine cheese is to have the milk in proper condi¬ 
tion at the commencement of the process of man¬ 
ufacture. And here it is very difficult to lay 
down rules that can be applied in all cases to tlie 
reception of the milk at Ihe factory, aud no two 
factories receive it exactly the same way. Some 
receive it once a day, and others twice. Some 
factorymen thaw it themselves or see to the 
drawing, aud have the care of the cow r s, while in 
other cases the patrons draw their own milk, but 
whatever plau is adopted, it is absolutely neces¬ 
sary that the milk should always be in good con¬ 
dition when it reaches the factory. To accom¬ 
plish this the factorymen aud all connected 
therewith must see to it that their arrangements 
are such, that proper attention to cleanliness is 
preserved throughout. Unless the pans and 
utensils are properly aud regularly washed, 
scoured aud scalded, a really lino cheese cannot 
be manufactured. Having then the first requi¬ 
site, milk in proper condition, we are ready for at 
the process of manufacture. 01 
In the first part of the season it is very desi- gl 
table that the cheese be made to ripen 
early ; the sooner it is ripe the better. How is 0 I 
this to be done ? By using rennet, very freely, oi 
In tho early part of the bohsoh we use sufficient 
to cause it to coagulate iu 25 or 30 minutes, aud B ] 
draw off the whey at the approach of tho slightest \y 
acidity, allowing tho curd to fall to the bottom f< 
of the vat, Balt slightly and generally observe 81 
the plan used in the oheddar process. We do n 
not regard the keeping qualities so much, at n 
this season, but desire to have it ready early for fi 
the market. When tho season is advanced wo » 
use a smaller quantity of rouuet; only sufficient ii 
to cause coagulation in 40 minutes, drawing off p 
the whey on the approach of the slightest acidity, c 
and packing the curd at tho side of the vat. t. 
The greatest question is to know the requisite y 
acidity'. This can only he acquired by oxpori- a 
once. Each practical cheese-maker must find t 
for himself what is necessary to make a solid, { 
clean cheese. t 
Iu the summer season we use a smaller quan- i 
tity of rennet and a larger quantity of salt, > 
say lbs. of salt to 1,000 lbs. of milk, < 
In the Spriug never using more than 2 i 
or 1% 10s. Of the cheeBe that readies the | 
early market defective, a great proportion of it , 
may bo traceable to the fact that rennet was uot j 
used iu sufficient quantities. Another great 
cause of imperfect early cheese is defective 
curing rooms. It is absolutely necessary to keep 
up a proper temperature. In the Spring it re¬ 
quires to be higher than in the Fall. A tem¬ 
perature of 65 degrees will be necessary in the 
Fall, and 85 degress in tbo Spring. The milk in 
tho Fall contains more butler than iu Spring. 
From my observations and experiments during 
tho past two years, I have come to the conclusion 
that a good deal of tbo worst cheese docs not 
come from bad ini'k, but from carelessness in 
stirring the curd during the cooking process. 
While tho heat is being applied the curd fulls to 
the bottom of the pan, when the temperature is 
greater than blood heat, and coming to coutact 
with the bottom, is somewhat wilted or scorched, 
and this gives the taste of toasted cheese. I 
have not the slightest doubt that in most cases 
Btrong cheese is produced from that cause. It 
is very important that the heat should be grad¬ 
ually and regularly applied, the water being 
raised to from 82 to 84 ami 86 degrees, during 
which the stirring should be carefully kept up. 
The heatiug process should be completed in from 
one Lour to an hour aud a half. In the Spring 
when tbo temperature of the vat is apt to become 
reduced ou account of the low temperature 
of the atmosphere, it is very nccesmry that you 
keep up an equal temperature or you will have 
Bour, stioky, poor cheese, if you allow the curd 
to become too cold when putting it. to press. 
I would strongly urge cheese makers to visit 
other cheese factories whenever they have an 
opportunity, especially those that have the rep¬ 
utation of making a fine article. I do not know 
£ anything by which they can assist themaolves 
more than by taking that plan. There are simply 
^ four agencies in the manufacture of cheese, and 
I urge the importance or giving the greatest 
attention to each. The first is heat. This must 
be applied very gradually. Tho next is rennet, 
not merely to coagulate the masB, but to assist 
y in the curing prooosB. The next is salt. Care 
•s must be taken to use neither too much uor too 
iu little. The fourth agent is acid, which, if not 
is tho most important, is quite as important as any 
i- of the rest. By the cheddar process you are able 
is to regulate the acidity. 
as well as the increased value of long wool in 
our manufactories, has of late brought the En¬ 
glish breeds into greater demand. 
As the climate hero is very different from that 
of England care is necessary iu introducing any 
of these foreign breeds, aud as the Merinos re¬ 
semble most closoly what may be called native 
sheep, they should form the foundation from 
which an excellent breed might be produced; 
for if any farmer were to use long-wool rams on 
such native owes ho would escape the loss ordi¬ 
narily incurred from aceliraatiug pure-bred 
mutton sheep. Then, by keeping all the owe 
lambs and using pure bred rams ou each succes¬ 
sive generation, ere long a (lock totally different 
in appearance would bo established ; for tho 
peculiar look would be lost after tho second 
cross and the wrinkles would disappear; then 
the offsprings of the third generation, when one 
yoar old, would have increased vastly in weight 
and the value of their mutton, while those of 
the fifth or sixth generation would possess all the 
qualities essential for quick returns and for ob¬ 
taining the highest markot price for their 
mutton. Tho possessor of such a flock might 
safely pick out rams of any particular type from 
other flocks and establish by inter-crossing, a 
now variety which would, in overy way, answer 
the requirements of this country, and which in 
addition to producing mutton equal to the host 
in Europe, would yield the heaviest aud most 
valuable of fleeces. 
Depend upon it that “ where there’s a will, 
there’s a way,” aud all that is needed is to aim 
high enough, and with steady, determined per¬ 
severance the thing is done. This is no un¬ 
supported theory, but merely a plain inference 
from what, has been effected in the same line in 
former days, when, witu greater difficulties to 
couteud against, as great a chango was made. 
a. a. 
SOUTHDOWN 1SHEEP. 
SHEEP HUSBANDRY AND THE EXPOR¬ 
TATION OF MUTTON. 
Only a few years ago no one thought of 
denying that the Merino breed of sheep was the 
best in the Uuited States, and their wool was 
prized more highly and sold at a better figure 
than that of any other breed. Moreover, tho 
care bestowed for centuries on their improve¬ 
ment had covered the whole of their bodies and 
limbs with a dense mass of wool, while their 
wrinkled skin gave a larger sur face to the sheers, 
aud yielded a much heavier fleece than could have 
been obtained from an animal of the same 
weight but uot creased in this way. On these 
accounts it was natural that this breed should 
have been considered the most desirable fur any 
farmer to keep. Even at the present lime, 
whero sheep are kept, either too far inland to 
afford a convenient market for mutton, or where 
the legitimate profits ou the article are whittled 
down by excessive freight charges, and also 
whero the herding of all sexes and ages cannot 
be avoided, the Merino is still probably the most 
profitable breed to keep. It also bears close 
confinement and other inconveuiencies of winter 
better than other breeds, but the growing im¬ 
portance of first-class rauttou, aud quick returns. 
To Mr. William Cisco, Whito River, Kings a 
Co., Washington TerritoryIn reply to your a 
query about Southdown sheep It is certain the l 
pure-brods are the best mutton in tbo world, I 
without any exception, and the other Down i 
sheep, which liavo been produced by crosses i 
with oilier breeds, aro also valuable, but they t 
are one or two degrees removed from the poem 1 
bar flavor of tho Houtbdowna, which good * 
judges among mutton eating communities pro- I 
nunimo to be unrivalled. Probably all this ox- i 
qiimito taste and incomparable flavor is lost on a i 
pojniiation not accustomed to having their meat 
cooked in the same way as those do who so 
highly appreciate pure Houthdowu mutton. The 
Lincolns, Ootswolda and Leicostors aro all much 
larger sheep aud shear much heavier fleeces, 
and in tlna country, where tho primes! meat is 
not paid for in proportion to its fine quality, tihe 
meat from those heavier frames is thought by a 
great many to be equal to any other. 
Mr. Cisco should obtain, through some friend 
of I£uglish birth, a sight of some of the news¬ 
papers wherein he would see the quotations. 
Tho nest way to escape being cheated is either to 
visit tho flocks of prominent men or to write to 
parties of established reputation who would send 
what was desired. It would bo advisable to cor¬ 
respond with sumo of the breeders of tho kiuds 
mentioned, who exhibit their stock at tho great 
shows in the East; ami they would send cata¬ 
logues containing pictures of the animals. 1 
would then advise a start with rams only, at first, 
and this is j ust the time to got them. 
I have a friend, an old school-fellow, who lias 
imported (Jotswolds and Southdowns, and lias 
bred them both as also Short-1 lorn and Hereford 
cattle etc., starting about 80 years ago or inure, 
and who was never known to do a dishonorable 
action. He has at the present large flocks and 
herds but never advertises of late, because he 
has such a demand it is difficult to brood enough 
, to supply it. In fact, he goes to England every 
year aud obtains animals to help him out in 
supplying customers. I think he will not thank 
’ me for mentioning his name, but it is Mr. Fukd. 
YVm. Htonb of Guelph, Out to whom I alludo. 
There are many more breeders w ho would soorn 
J to cheat any one, but I don’t know enough of 
them to give their names ; and in this instance, 
1 I distinctly avow 1 have no other motive-, in 
' Hpeaking Mr. of Stone, hut to give Mr. Cisco 
J the name of one of a class of men who can be 
trusted. 
105 
lonltrg jjatfr. 
HOW TO FATTEN CHICKENS. 
It is hopeless to attempt to fatten chickens 
while they aro at liberty. They must bo put iu a 
proper coop ; and this, like most other poultry 
appurtenances, need not bo expensive. To fat¬ 
ten twelve fowlB, a coop must Vie three feet long, 
eighteen inches high, and eighteen inches deep, 
made entiroly of liars. No part, of it solid 
neither top, side nor bottom. Discretion must 
he used according to tho sizes of tho chickens 
put up. They do not want room j indeed, the 
closer they are tho better—provided they can all 
stand up at the same time. Care must be taken 
to put up such as have been accustomed to be 
together, or they will fight. If one is quarrel¬ 
some, it is better to remove it at once ; as, like 
othor bad examples, it hoou finds imitators. A 
diseased chicken should not be put up. 
The food should bo ground oats, and may 
either bo put in a trough or on a flat board run¬ 
ning along the frout of tho coop. It may be 
mixed with water or milk ; tho latter is better. 
It should bo well slaked, forming a pulp as loose 
as can bo, provided it does not run off the board. 
TUoy must be well fed throe or four times a day 
tho first time as soon after daybreak as possible 
or convenient, and then at intervals of four 
hours. Each meal should Vie aB much as, and no 
more than they can eat Up clean. When they 
have done feeding, tho board should lie wiped, 
aud some gravel may bo spread. It causes them 
to feed aud thrive. 
After a fortnight of this treatment, you will 
have good fat towla. If. however, there are but 
four to six to be fattened, they must not have so 
much room as though there were twelve. Noth¬ 
ing is easier tliau to allot thorn the proper space ; 
it is only necessary to hav two or three pieces of 
wood to pass between the bars, and form a parti¬ 
tion, This may also serve when fowls are put up 
at differeut degroos of fatuoss. Ibis requiies 
attention, or fowls will not keep fat aud healthy. 
As soon as the fowl is sufficiently fattened it 
must be killed, otherwise it will still get fat, but 
it will lose flesh. If fowls are intended for tho 
market, of course they are or may heal) fatten¬ 
ed at once; but if Tor home consumption, it is 
bettor to put them up at such intervals as will 
suit tho time when they aro required for the 
table. When tho time arrives for killing, wheth¬ 
er they are meant for market or otherwise, they 
, should bo kept fasting, without food or water, 
, for eight or niue hours. This enables thorn to be 
i kept some time after being killed, even in hot 
i weather. 
After a rain or rams have been proved aud the 
extraordinary results of their uso have been seen 
on the lambs from common ewes, some pure-bred 
ewes can be bad to breed pure rams for neigh¬ 
bors, and eventually to beget a largo pure-bred 
flock. I have known these breeds of Bheep for 
upwards of fifty years altogether, aud for twenty 
years in the United States and Canada. 
Geo. Gahpneil 
-♦♦♦- 
The wool clip of the United States for 1876 
was 200,000,000 pounds, and of the world 825,- 
000,000 pounds, 
KILLING AND DRESSING FOULTRY. 
As much, if not more, depends on the manner 
of killing poultry as in the dressing to have it 
look lit for market. Too much caution cannot 
boused in this branch of the business. One 
mode of killing fowls (instead of wringing the 
nooks, which wo deprecate) is to cut their heads 
off with a Bingle blow of a sharp ax, hang them 
up by tho legs and allow them to bleed freely, 
and pluck their feathers immediately—while 
warm. Tho French mode, which iB highly com¬ 
mended, wo think rar tho best, as it causes in¬ 
stant death without pain or disfigurement," and 
is Rimply done by opening the beak of the fowl, 
and with a sharp-pointed and uarrow-bladed 
knife, making an incision at tho back of tbo 
roof of tbo mouth, which will divide the vertebne 
and causo imm ediate death, after which hang 
tho fowl up by the legs till the bleeding ceases, 
and pick it while warm, if you dosire the feath¬ 
ers to bo removed. With a little care tho skin 
of tho fowl does not become as torn and ragged 
as it does in the old-fashioned way of scalding. 
Another thing, the flesh presents a better aud 
more natural appearance when not scalded. 
--- 
EGGS AS FOOD. 
As a flesh producer one pound of eggs is equal 
to one pound of beef. A hen may bo calculated 
to consume one bushel of corn yearly, and to lay 
twelve dozen or eighteen pounds, of eggs. This 
is equivalent to saying that three and one-tenth 
pounds of corn will produce, when fed to a hen, 
one pound of eggs. A pound of pork, on the 
contrary, requires about live aud one-tenth 
pounds of com for its production. W hen eggs 
are twenty-four cents a dozen, and pork ten 
cents a pound, we have a bushel of corn fed, 
producing $2.88 worth of ogg aud $1.05 of pork. 
Judging from these facts, eggs must be eco¬ 
nomical iu tlieir production aud in their eating, 
l and especially fit for the laboring man in replac¬ 
ing meat. Moreover, there is no source of meat- 
' supply on tbo farm more economical or conve¬ 
nient than a good yard of fat pullets or capons. 
It is neither necessary uor indeed advisable, I hat 
every farmer should raise poultry for the mark- 
5 et; but every homestead should have a flock of 
- fowls large enough to supply household require¬ 
ments. 
