I 
©EC. 44 
THE 
703 
ing around like a roaring lion seeking whom ho 
might devour; or in other words, looking for 
some man to talk to death, tolling him the only 
true wRy to make good butter. 
It did me good to hoar one cheese dealer 
remark that one day at that fair had taught him 
more than he had learned in three years in the 
store. 
There was an immense show of butter colors. 
Many of them were good, while others had 
on exhibition a vile stuff, compounded of old 
butter or ranoid lard, that would help to spoil 
the meanest butter that was over made. n. 
DAIRY IMPLEMENTS AND SUPPLIES. 
Oar special reports of the fair which follow 
will give a comprehensive id6a of its extent and 
importance, while our engraving shows some 
of the more striking exhibits. The success of 
the enterprise has led to a desire to perpetuate 
the fair under an organization to be known as 
The Internatiouai Dairy Fair Association, and at 
a meeting of exhibitors it wsh moved and carried 
that a committee of twenty-one be appointed to 
meet in Utica, the second Tuesday in January, 
to perfeot an organization. The committee aro 
J. H. Reall, c, H. D. Sherman, ffm. Orozier, 
F. D. Moulton, Hon. T. Btllantyne, D. E. Wood, 
R. P. McGionsey, W. E- Smith, N. D. Hoard, 
A. M. Fuller, G. W. Simpson, T. Mortimer Ssa- 
ver, Sec., Jno. Gould, M. Folsom, H. Lewis, F. 
B. Thnrlier, Geo. A. Blanchard, 0. W. Hoor, 
G. C. Lawrence, L. 6. Hardin, and X. A. Wil¬ 
lard. Messrs, Beall, Ssaver, Hardin, Moulton 
and others, were energetio in debate, and after 
some little friction concerning details, the meet¬ 
ing adjourned, after thanking Masers. Seaver 
and Folsom and Reall for their efforts in con¬ 
tributing to the success of the fair. 
The dairy implements ranged around three 
sides of the hall included about every necessary 
meebanioal appliance for tho manufacture of 
good butter and cheeBe, while the rennets and 
artificial colors were in great force. Nothing 
was more conspicuous than tho patented 
CHURNS, 
and it would really seem that every posHiblo 
shape and motion had been exhausted, in the 
endeavor to secure something that should ex¬ 
press the final and supreme effort in thiB direc¬ 
tion. 
The Blanchard in various shapes and sizes 
was at the head of the dash churns, aud not¬ 
withstanding tho constant change maintained its 
position among churns with success. 
Tho oscillating principle found exponents in 
the Monitor pendulum, a metal cylindrical churn, 
with tapering pointed ends. It is swung from 
a rack by cords which allow an easy swinging 
motion that throws the cream with force into the 
contracted ends, whore it rebounds upon itself 
falling back into tho larger part of the cylinder. 
Tho motion in tho Davis is the samo, but tho 
churn is made of wood, semi-square, with bev¬ 
eled corners, while the Ballard is an unmodified 
box, as angular as the tenets of the Puritans, 
with a hobby-horse motion that would make it 
as welcome in tho nursery as tho dairy. Whip¬ 
ple's rectangular is a square box fastened to a 
raok by two of its corners, that imparts an cud- 
over-eud, tumultuous motion quite unlike the 
Herudeu churn which is the same in shape, but 
fastened at tho center of tho diameter of the 
fiat side. Tho churn is made of metal. The 
large revolviug barrel factory churns are too 
well known to require comment. The old dash 
churn,the lineal descendant of tho goat-skin, was 
neglected entirely. 
It is said butter c4u ba rnado in anything that 
will bold tho cream together during ito agitation, 
so that the test is reduoed to questions of rapidity, 
ease of handling, and grain of the product. 
Almost all tho churns enumerated made butter 
that seemed a most acceptable article, but tho 
judges were so slow in their movements that the 
result oau only be ascertained at tho close of 
the fair—too late for comment in this part of 
the report. 
BUTTER WORKERS 
were almost as plentiful as churns and as various 
in design. Mr. Geo. Blanchard of P. Blan¬ 
chard’s Sons, showed a power worker, some¬ 
thing entirely new. Tho action nearly approaches 
human motion, and the machinety is simple, 
Btrocg and effective. The Vermont Farm Ma¬ 
chine Co. had a butter worker that depended 
for its pressure on a largo roller hung on a frame 
one end of which ran in grooves at the side of the 
table, while the other end formed Hie handle. 
The motion was lateral. Tho Lilly worker, aB 
well as Embre a, revolved the butter on a circu¬ 
lar table over a grooved stationary worker, the 
the power being contributed by a crank-motion. 
Whitman & Burrell used a worker somewhat 
similar to ltsed's which was also on exhibition. 
The improvement in butter workers has 
greatly lessened the labor of handling the pro - 
duct, and the power worker mentioned is an ex¬ 
cellent thing for factories. 
The p&tentod apparatus for setting milk was 
conspicuous in the 
COOLEY DREAMER, 
which is an exponent of the cold, deep-setting 
plan, and, in operation, it made a very satisfacto¬ 
ry .exhibit. The cans are immersed in a box 
and surrounded by ice-water, on the theory that 
the congelation of the milk forces the light cream 
globules to the surface mechanically. Shaw’s 
Creamery works on precisely the opposite sys¬ 
tem. In a metallic box containing places for 
deep cans which are immersed in a water-jacket, 
surrounded by a hollow compartment is forced 
hot-water or steam until a temperature of 130° 
is attained, when the process is reversed and 
cold water becomes the agent to cool the milk 
from the bottom upwards This is all done on 
tho “current" thoory, and its inventor claims 
fine results, as do also Smith, Ryder & Clark 
with their croamery pan which is said to bo self- 
skimmmg, top-cooling or refrigerating, a com¬ 
bination that enables the owner to practice either, 
or both systems. We regret we have not spsce 
to describe the apparatus, which J ia somewhat 
intricate. 
The average dairyman would be puzzled to 
decide among the many means suggested for 
carrying milk and batter to market. 
HOTTER FAILS AND BOXES 
consisted of tho familiar Orange County pad, 
and one somewhat Bimiiar, made by J. B. Gil- 
berds, which has a new, simple fastening, and 
iia very low in price. The same exhibitor has a 
wood-lined tin package for preserving butter, 
and a pail was opened in the presence of the 
judges that had been sealed tliree years, and 
subject during that time to all temperatures. 
The butter was sweet aud palatable. Tiukham’s 
butter box and shipping case was simply a nest 
of six squaro wooden boxes in a felt-lined case, 
while Sabin’s box whs of similar construction, 
salt-lined. N. Waterbury appealed to the con¬ 
sumer by placing butter iu brine-soaked one- 
ponnd boxes, whioh are packed in a largo ca. 60 , 
the interstices being filled with salt. The Los- 
ter Milk Company showed how they delivered 
milk in glass jars, hermetically sealed, while 
Mr. Ward of Washington, had a model of hia 
manner of keoping milk iu good condition while 
being delivered. He simply incloses the chub 
in a refrigerator j usket. N. IIHated uses glass 
jars for; butter. When filled they are placed in 
a box, the bases resting on rubber buffers, and 
the compartments separated by double strips of 
thin wood. Ice may be inclosed iu the case if 
desirable. 
MILKING-MACHINES, PAILS AND 8TRAINER8. 
Durand's milking-machine is a new idea. It 
is sought tt> impart the natural motion of milk¬ 
ing by inserting the teat into a vulcanized rub¬ 
ber cup with soft rubber continuation. By 
working a lever, a vacuum is created which 
pulls just as does the motion of the hand. Tho 
motion is the same as if tho operator were 
manipulating a large pair of pruning shears.- 
It was not experimented with on any of tho 
cows in the stalls. 
The Perfect Milk Pail is a tin pail that sup¬ 
plies a seat to tho milker who directs the streams 
into an open-mouthed funnel, passing through 
whioh it corneB into contact with a strainer 
before entering tho pail. Bailey’s Milk Pail is 
also a covered receptacle which receives the 
milk into a funnel so placed that impurities are 
said to drop outside on the ground before reach¬ 
ing the funnel. Thoso who do not avail them¬ 
selves of Either pail, may choose between two 
strainers made by Moseley A. Stoddard, and 1\ S. 
Ryan. Both strainers hail from Vermont. The 
Pyramidal strainer made by the first-named 
firm, is a pyramid of very fine wire cloth (100 
threads to the inch), that projects up into the 
bowl. The milk impinges on these surfaces, 
impuiities falling to the bottom of tho bowl. 
This arrangement admits of very fine gauze 
being used, and secures a good, clean milk. The 
BUTTER COLOR AND RENNET 
men were in force, Welle, Richardson & Co., 
taking tho load with their color, whioh was dis¬ 
played to advantage by a sample of butter from 
the farm of A. W. Chaever, editor of the N. E. 
Farmer, one-half of which was colored by tho 
butter.color. C. Hausen, Mrs. H. B. Smith, 
Geo. B. Sanders A Co., and Perrin, with his 
granulated Juno butter color, followed. 
Whit mm A Burrell displayed some fine ren- 
| nets, while F. A. Reichordt’s dry extract of 
j rennet, and Visser's artificial rennet attracted 
attention. Charles Millar & don, made their 
entire exhibit of Visser’s rennet. 
Mr. 0. Am Endo had eggs, fruits and vegeta¬ 
bles in a state of fine preservation by means of 
his Rogalin preserving powder. 
CHEESE FACTORIES 
in operation were fully shown by Whitman A 
Burrell, and by Jones, Faulkner & Co., these 
two firms rnukiug tho finest, most complete and 
interesting exhibit in tho hall. 
The " Cooley system” of butter-making, for 
a young invention, may be said to be progress- 
iug. In tbe short time it has been before the 
dairy publio, something over four thousand of 
the creamers have been introduced, aud tho 
sales are increasing, we are told, in a very satis¬ 
factory ratio. At the fair, the Vermont Farm 
Machine Co., of .Bellows Falls, Vt., made a very 
complete exhibit of the creamers, Davis's Oscil¬ 
lating churn, and its Eureka butter-worker, 
all of which wore put to the test of practice 
under the supervision of the energetio vice- 
president and manager of the company, Mr. 
Butler. 
As the Cooley syitem is a new departure in 
the treatment of milk, our readers will doubt¬ 
less fiud a brief description of it interesting. 
Mr. Win. Cooley discovered, as the rosult of 
his experiments, that cream could ho raised in 
twelve hours, or between milkings, aud, as a re¬ 
sult of that, the labor, expense aad annoyance 
of handling this product would be materially 
lessened, while tho manufacture of butter would 
be placed on a uniform basis that would permit 
of anyone making butter that should be of '.one 
uniform quality all the time ; that is, that oli- 
matio changes would noi in tho least interfere 
with or modify the product. As a result, of this 
discovery, we have the Cooley Portable Creamer, 
which is a water-tight, un-lined box fitted for the 
reception of cans, and provided with inlets and 
outlets for running spring water, which may be 
used instead of ice, when thought desirable, or 
in connection with it. Into this receptacle .are 
submerged cans that are twenty inches in depth, 
and eight and ono-half inches in diameter. A 
tight-fitting cover fits over the can, the air be- 
tweeu the cover and the milk forming a barrior to 
the entrance of the surrounding water- The tem¬ 
perature is then maintained at from forty to 
forty-five degrees in spring and summer, and at 
forty degrees in winter, and no further atten¬ 
tion is required until tho cream shall have risen 
iu about twelve hours. 
The celerity aud neatness of the operation en¬ 
able the operator to employ sufficient cans 
only to contain a single milking, which is a 
great saving iu dairy utensils; sweet cream 
from sweet milk of a uniform quality is said to 
bo secured, that makes a uniform quality and 
quantity of butter, and as the milk is cooled 
rapidly and equally iu a closed can, it ia free 
from any contagion, and is certain to remain 
unvitiated by noisome odors. The milk set 
during tho fair produced perfectly sweet cream, 
free from any u animal odor,” and .the quan¬ 
tity was the Bnbject of comment. This cream 
was worked in the Davis Oscillating Churn, a 
chum which may be described as an oblong box 
with beveled corners, swung from a rack by iron 
hangers, which give the churn a lateral swing¬ 
ing motion, by which the cream is thoroughly 
agitated, the globuleB crushed and the butter 
made in a very short timo. 
Tbe Eureka Butter-worker is a table with a 
shallow tray, one end of whioh is shelving. A 
large wooden roller is hong on a frame, the 
lower tides of whioh run in grooves on each sido 
the table. The other end makes the handle, by 
which the roller is manipulated. By this ar¬ 
rangement, it is claimed, that an even pressure 
is exerted, and tho table being deep, the butter 
may be covered with briuo that cuts the butter¬ 
milk, brings out the flavor and color of the but¬ 
ter better than water, keeping the tray moist, 
and preventing the butter sticking to the roller 
or aides of the table. 
This rapid generalization or tne exhibit will 
convey an impression of its completeness, and in 
form those who wish to keep abreast of new and 
meritorious inventions what is beiug done in 
tho dairy interest of the country. 
Occupying a large area in the northwest coi¬ 
ner of ihe hall was the very complete exhibit of 
Messrs. Whitman and Burrell of Littie Falls, N. 
Y. The firm had made elaborate preparations 
not only to display its excellent warts, but had 
also arranged its machinery in a way to give an 
intelligent idea of the operations of a cheese and 
butter factory—a really novel sight to New 
Yorkers, whose notions of oheese making are 
not quite as clear- as crystal. The announce¬ 
ment that real cheese would be mado during the 
progress of the fair attracted large crowds, and 
when ike milk waa poured into the six-hundred- 
galion vat and the steam turned on, the curiosity 
to see how the thing was done, knew no bounds. 
It is only necessary to add that the skillful 
choese-maker (a lady by the way) went through 
her part of the work as serenely as if she were 
at homo, rakiDg over tho curd and mixing 
things generally to her entire satisfaction, and 
when finally the curd was mado re.'dy for the 
gang-press, it was discovered that an excellent 
product had been made in a very short timo. 
To old hands in the business this ia of course 
understood, and whilo the newly-made oheese 
is in process of curing we will stroll through the 
exhibit noting the many new improvements in 
cheoao- and butter-making machineiy. As we 
enter the inclosure, we stop to look at tho easy 
noiseless action of tho new “Economiser” return- 
flue boiler, which is furnishing power to rnn a 
large Blanchard factory churn. This boiler has 
some peculiar points in its construction, that 
command attention. 
It is very economical of fuel to begin with, and 
by surrounding the lire with water all the heat 
at the sides and bottom of the fire is utilized, and 
fire tile are mado au unnecessary expense, C/w- 
iug to the arrangement of the heating surface, 
the fire does not impinge on the bottom of the 
boiler, houee does not bake the scale into tho 
rock-like substauoe that is such a trouble and 
expense, especially in localities where lime-water 
is prevalent. The sediment remains in loose par¬ 
ticles and is easily removed through the jiaud 
holes. Since the introduction of those engines by 
the firm,tho sales have been rapid,and testimonials 
to the efficiency, power, economy and cheapness 
of tho “ Econmizer ” have been most flattering. 
But all this time the large cheese vat has been 
silently obtruding itself upon our notice. Its 
tastefully painted exterior completely disguises 
the fact that it is made of clear pine, two inches 
thick, the bottom of but two planks which aro 
furnished with bolts that traverse their entire 
length, effectually regulating tmy tendency to 
swelling or shrinkage, while the levers applied 
to tho logs at one end, make dumping a simple 
matter of a twist of the wrist. The inner vat is 
made of large sheets of heavy tin of a quality 
aud smoothness that leaves nothing to be desir¬ 
ed,—except perhaps a Hubbell gang press. 
This press exerts a pressure that would con¬ 
vince even Congressmen, and with the Wilson 
hoop that discards rubber-ring, followers, etc., 
relying on its two solid stamped out covers and 
hoop to give perfect shape to iho cheese it is 
easy to press cheese evenly and with little labor. 
A now gang press that flanks the Hubbell is just 
being introuced 'by Messrs. Whitman A Barrel’. 
Ii is so simple and easily worked, aud tbe device 
for exerting and holding the pressure is ao in¬ 
geniously contrived that it elicited approval 
from all who saw it worked. 
Another specialty, that looked to the uninitiated 
like an instrument of torture, was a kuife curd- 
mill. The cylinder is studded with knives in¬ 
stead of pegs, whioh are arranged spirally so as 
to carry the curd through rapidly. The grate 
also is a set of knives, and when the cylinder is 
set in motion there id no nomeaae about it. 
Perhaps this explains why thecheesos made by 
it have so monotonously carried off first premi¬ 
ums at fairs. Since the Introduction of thoso 
mills three years sgo, two hundred of them 
have been turned loose and are making ssd 
havoc with curd—but only to benefit ike okeeeo. 
It would consume too much space to particu¬ 
larize the many small things that, wbfle in 
themselves inconspicuously meritorious, con¬ 
tributed to the completeness of the entire ex¬ 
hibit. Thero, for instance, in one corner, was a 
cunning machine for making cheese-boxes, 
wh le whole rows of bottles of rennet extract, 
contained enough liquid to curdle the milk of 
human kindness itself. A long table was filled 
with nickel-ptated oheese and bntter-tryers, 
thermometers, curd-knives, annatto, and similar 
small articles, looking quite like a surgeon’s 
table waiting for a “ subject.” 
Strolling out of the inclosure after our round 
of inspection, and meditating on the perfection 
to which the science of cheese-making had been 
brought, we were attracted by a legend—” Get 
the best’’—and it seemed to tho reporter that he 
had seen enough to be competent to advise any 
one where to go who was seeking for the best. 
Messrs. Moseley A Stoddard of Foultney, 
Vt., displayed a pyramidal strainer. It is a 
seamless bowl made in brass, copper or britannia, 
to the bottom of which is screwed the strainer, 
made of very fine wire gauze. As the strainer 
projects up into the bond in the shape of a 
pyramid, the milk as it is poured around it, can¬ 
not deposit sediment on the meshes, henoo clog¬ 
ging is avoided. This is tho main principle. 
Additionally are many conveniences for its 
application to canBof any size aud shape, which, 
with its extreme simplicity and low price, makes 
it a very desirable addition to the apparatus of 
every dairy. 
Tho display of coloring contponuds made 
by Wells, Richsrdaon A Co., of Burlington, Vt., 
was awarded a diploma. During tho fair the 
cheese made by Jonee, Faulkner A Co., was 
colored with their color, and butter exhibited 
showed its merits to good advantage. If popu¬ 
lar taste will demand a uniform tint ia butter 
and pay proportionately tor ic, it is fortunate 
that the cjlor made by this firm is so generally 
used as it is not in any respect deleterious, in 
fact, is perfectly neutral in its efiect except on 
the price of the bntter which its use increases 
in value from four to five cents per pound. 
Mr. James B. Gilberds of Jamestown, N. Y . 
had a few of his reooutly improved Opt hums 
butter pails on exhibition, as also a wood-lined 
metallic package designed for preserving butter 
for an indefinite time- Oue of these packages 
was opened for inspection, which contained 
butter that was perfectly sweet after having 
been packed and sealed for three and a-hail 
years. The Optimus is made as a return pail, 
and Welsh tuba are also fitted with the cover, 
making it a very cheap, serviceable package. It 
received a diploma. 
Three very meritorious articles, namely, liquid 
rennet extract, liquid cheese coloring, and liquid 
butter-coloring, wore shown as products from 
the laboratory of O. Hansen, 444 West Sixteenth 
street, New York City. 
These articles have, in addition to the honors 
just received at the fair, taken three gold medals 
at the Faria Exposition. It is claimed for the 
butter-color that it increases the yield of the 
butter by its own weight; it do’s not color the 
butter milk, and that tho color given the butter 
is very flue. 'The liquid rennet extract is a pure 
extract ot calf rennet, perfectly preservable, al¬ 
ways uniform and free from objectionable in¬ 
gredients. It is endorsed by Prof. Arnold and 
other authorities. 
^Continued onlpuge *97.j 
