MAY 45 
T 
HE BUBAL WEW-YOBKEB. 
3431 
certificate given by the Dairy Club, and might 
cover both the yearly and the periodic product 
of milk, or butter, or both. We doubt not but 
that the Dairy Cattle Club, through Secretary 
L. 8. Hardin, 309 Greenwich St., New York 
City, would be glad to co-operate with both 
individuals and Societies in furthering this 
object. It would certainly be a new phase in 
cattle shows, and one of decided' interest to 
dairymen. We hope to see the suggestion 
carried out generally. We shall certainly do 
it in Saratoga County. f. d. c. 
--- 
Cleanliness in Milking. —To keep milk 
clean while in the act of drawing it, the cow 
must be clean, her bag and teats washed and 
wiped before commencing to milk her, and the 
milkman's hands be then washed. After 
straining and setting, see that no foul air can 
come from any quarter to taint the milk ; and 
for this we must be particularly careful, for 
such is often borne on a strong breeze fully a 
mile off or more from the place where it origi¬ 
nated. It is, of course, presupposed that all 
vessels used for holding the milk, are kept 
clean and entirely clear of every 6ort of odors. 
We have often seen the dairy house placed close 
to the cattle yard, poultry house, and, what is 
foulest of all, a dirty pig-pen. No wonder 
where this is the case so much butter and 
cheese are sent to market not fit to be eaten. 
HttmKaitfims. 
THE TRUTH ABOUT IT. 
[The object of articles under this heading is 
not so much to deal with “humbugs” as with 
the many unconscious errors that creep into 
the methods of daily country routine life.— 
Bps.] 
ABE SUBSTITUTES FBAUDS 1 
The popular mind is just now agitated in 
regard to some substitutions for staple pro¬ 
ducts, among which glucose, made from starch, 
and oleomargarine, made from tallow, engage 
the attention of those interested in the manu¬ 
facture and consumption of sugar and butter. 
Very naturally consumers suspect the virtue 
of these articles of food, made by chemical 
processes instead of by natural methods ; and 
producers are jealous of them, because through 
them their craft is in danger. The first ques¬ 
tion which arises in the mind of a disinterested 
person is this; — “Are these substitutions 
frauds; or are they to be considered in the 
light of modern improvements upon old 
methods, by which the public is provided with 
cheaper articles of consumption, which may 
legitimately take the place of those which they 
are Intended to diiplace ?" A rational reply 
to such a query cannot be given by an advo¬ 
cate for either of the parties immediately in¬ 
terested. Some one only whose interests are 
not involved, and who understands well the 
character of the substitutions and the general 
history of such matters, can arrive at an im¬ 
partial judgment iu regard to them. 
It should be considered that this is no uew 
thing, that the very same sort of processes 
have been in existence with other substances 
for many years, and that industries which were 
onco staple of their ki”d, have been entirely 
ruined and displaced by new discoveries. For¬ 
merly the production of indigo and madder 
occupied thousands of cultivators of the soil; 
but chemists found methods of producing arti¬ 
ficial blues and reds so cheaply, that these 
dye stuffs could no longer be produced profit¬ 
ably, and the growth of them ceased. So, just 
at the present time, the owners of enormous 
capital interested iu coal-gas manufactories 
and the lighting of cities, find their interests 
threatened with destruction by new and cheaper 
methods of making gas from water, and more 
certainly by the use of electricity in producing 
light. The aniline colors, produced from waste 
petroleum products and gas tar, and that are 
of such exquisite shades and of such remark¬ 
able cheapness, have worked wonderful 
changes in the business of making dye stuffs 
and colors. The discovery of Bessemer's pro¬ 
cess of making steel almost as cheaply as iron, 
ruined thousands of steel manufacturers, or 
forced them to remodel their works at great 
expense. Railroads destroyed canals, and 
steamships wrought ruiu to the sailing ship 
builders ; the introduction of cotton as a text¬ 
ile fiber, destroyed thousands ol linen factories; 
and “ shoddy ” and “ mungo,” bear hard upon 
the patient and uncomplaining sheep and 
its owner, as well as torment and fret the 
unfortunate wearer of the half-rotten and 
miserable clothing that is made from them. 
On every hand, wherever we look we find this 
principle at work. 
Tireless energy, skillful analytical and syn¬ 
thetical processes are busy every day in cheap¬ 
ening the cost of manufactured products, and 
so long as the restless activity of the human 
mind is in operation, so long may established 
interests fear danger from the inevitable sub¬ 
stitution of new and cheaper articles of con¬ 
sumption. It does seem as though the common 
idea of the optimist, whether he be Mussulman 
heathen or Christian, that, “ what is, must 
beand “it is useless to strive against the 
inevitable,” must be accepted as an article of 
our modern creed, and no one must be sur¬ 
prised or discomfited to awake any morning 
to find his occupation gone and the products 
of his industry supplanted by some new inven¬ 
tion. 
8o the bee-keeper must learn to view the 
attractive jars of glucose, containing a frag¬ 
ment of comb made of celluloid, by machinery, 
and flavored by chemical products to imitate 
his pure honey, with at least stolidity, if not 
without disgust; and the dairyman may as 
well make up his mind that his choice goods 
will have to compete with the product of the 
tallow refinery, and the cow must submit to 
the indignity and find a recompense in the 
thought that the interloping ox pays the penalty 
of its competition with her batter, in bis death 
at the shambles. But the poor, deluded public I 
Nothiug remains for them but to take what is 
offered them, “asking no questions for con¬ 
science sake," and quietly awaiting the time 
when the chemist shall cater for ail their wants, 
and his laboratory assume the places of field, 
garden and dairy, and the science of living be 
represented by a cabalistic formula, something 
like C-0 H-N, with some complicated addi¬ 
tions of a few other letters and some small fig¬ 
ures, 
In view of all these considerations, then, are 
we to look upon every substitute for au exist¬ 
ing thing, as a fraud ? Certainly not, so long 
as it comes to ua for what it is, and not as 
something which it is not; and if it endeavors 
to live upon its own merits. H. s. 
WHAT OTHERS SAY. 
What Crops to Raise.— The best way is 
for a farmer to determine what crops in regu¬ 
lar demand are best adapted to his soil and 
climate, and also to his own abilities; what 
proportion of each he can grow to beat advan¬ 
tage, and then continue, with little variation, 
to cultivate about the same number of acres 
of each crop from year to year. The one who 
pursues such a course for a series of years, 
will meet with fewer losses and accumulate 
more than the one who changes from cne crop 
to another according as the prices have ruled 
the previous year.—Am. Rural Home. 
Thin Seeding. —Mr. W. A. Armstrong says 
“ There can be no doubt that the farmers of 
this country throw away millions every year 
in seed that does not grow, and the entire sum 
is absolute waste. Suppose a bushel of wheat 
is worth one and a half dollar, and on every 
acre sowed in the United States that amount 
is wasted, it would be $30,000,000 annual loss. 
Now, if that dollar and a half, the value of 
the wasted seed, weru expended on every acre 
in added labor to secure superior fitting for 
the seed, there would be increase in the crop, 
besides the saving of seed ; for with land well 
fitted there would be need of no more than a 
bushel of seed to the acre.” 
Pedigreed Short-horns and Fancy 
Prices. —From the tables and the Scotch re¬ 
ports, says the Mark Lane Express, “ it will be 
seen that putting ‘fashion’ aside, and reckon¬ 
ing Scotch and collective sales, the average 
price of pure-bred Short-horns at the preseut 
time 16 under £30, probably nearer £35 than 
£30. At tUis price they will pay to breed, and 
be readily purchased—if really good animals— 
by farmers even in a time of unexampled de¬ 
pression like the preseut. We are by no means 
singular in regarding the decline of ‘fashion: 
iu Short-horn breeding as indicative of the 
commencement of au era of far greater useful¬ 
ness for the Short-horn breed of cattle. From 
various sources we find similar opinions ex¬ 
pressed. The Leeds Mercury says: — At 
Birmingham the health? reaction against the 
excesses of fashion in breeding was happily 
shown in the prices realized, as animals of 
real merit sold at fair prices, considering the 
depression of the times, while fashionably- 
bred failures were neglected. The fictitious 
values reached by scions of favorite tribes or 
families, when the ‘Short-horn faucy’was at 
its hight, will probably never be attained 
again. Well-bred animals will bring their 
full commercial value, and that will be suffi¬ 
cient eucouragemout to good breeding.’ ” And 
the National Live Stock Journal (Chicago) 
for March, referring to the late sale oi pure¬ 
bred Short-horns there, says ;—“ It is a good 
omen, and one auguring well for the Short¬ 
horn iuterest, that the senseless furore and 
speculative mania about so-called * fancy,’ or 
'gilt-edged' pedigrees have received their 
quietus. The conimou*aense and good judg¬ 
ment of intelligent men have revolted against 
the absurdity of a pedigree without an animal, 
and the tide in the right direction may be said 
to have fairly set in.” 
Acid in Cheese-making. —Prof. Sheldon in 
his Dairy Farming writes as follows:—“ Con¬ 
sciously or unconsciously, most cheese-makers 
employ acid more or less. The Cheddar dairy¬ 
maid produces it by ‘ slip-scalding' and the use 
of sour whey; the Cheshire by allowing the 
curd to remain unpressed and warm for a day 
or more ; and the Derbyshire by pressing the 
fresh curd, and later on salting it on the out¬ 
side. But the great thing in cheese-making, 
where acid is intentionally employed is, or 
ought to be, to make the acid subordinate to 
the rennet, not the rennet to the acid; and as 
the acid in a high temperature is much more 
rapid and powerful iu its actiou, it can easily 
overwhelm the renuet if it is developed too 
far. Salt checks the action of acid and rennet 
alike, and acid checks the actiou of rennet; 
hence it follows that the rennet should not be 
subjected to both checks together, except to a 
moderate extent. While very fine cheese is 
made by the aid of acidity directly developed, 
equally fine is made at a rather low tempera¬ 
ture throughout, with a liberal use of rennet 
and a little or no acid; this gives the rennet 
the advantage it needs over the acid, because 
it comes into play faster than acid doe6 at a 
moderate heat; and where the salt is not ap¬ 
plied till the following morning, even though 
the temperature be low, the result is frequently 
found to be a eheoae of a very good quality. 
Excessive salt and excessive acid each prevent 
the ripening of cheese; hence it follows that 
the rennet, which is the ripening agent in the 
cheese, should have a chance of getting good 
hold of the curd, and be well forward in it 
work, before either acid is developed or salt is 
applied. This it does very successfully in sev¬ 
eral methods of cheese-making, which are quite 
distinct from each other. Many cheese-makers, 
knowing the effect of acid in expelling the 
whey quickly from the curd, have employed it 
too freely, with the view of saving trouble to 
themselves. They have succeeded in this, but 
they have nearly ruined the cheese. Acid in 
cheese-making is indeed a good servant, but 
it is a bad master; it must always be used with 
the greatest discretion.” 
Curd, Whey, and Cheese.— Again, Prof. 
Sheldon remarks:—“Iu the process of making 
cheese, the great bulk of the milk-sugar is not 
retained in the curd, but passes off in the whey; 
so it follows that if the whey is imperfectly 
got out, a too large portiou of the milk-sugar 
iB also retained in the cheese, and it is this that 
is the cause of sweet cheese. This sugar, too, 
or a portiou of it, enters into fermentation iu 
the cheese, forming, amongst other products, 
carbonic acid gas, which, in trying to escape, 
causes the cheese to heave and become porous. 
An excess of whey causes annatto, that is used 
for coloring cheese, to be unequally distributed, 
so that the cheese is not uniform color; or the 
lactic acid formed from the milk-sugar has a 
destructive effect on the coloring matter later 
on, causing it to fade and the cheese to become 
of a bad color. The presence of the whey and the 
fermentation caused by the milk-sugar cause 
the cheese to decay without ripening, in a 
manner that makes it a very disagreeable and 
uuhealthful article of food. The necessity of 
getting out all the moisture, over and above 
the quantity which the cheese may safely be 
allowed to retain, will now be apparent. This 
is effected, first, by the cutting of the curd; 
second, by pressure; aud third, by a moderate 
amount of acidity, whore such is employed. 
Acidity in cheese-making is the most effectual 
means of expelling the whey, but it must be 
employed with great caution, for, though it is 
a capital servant, it is a bad master.” 
Worth Repeating.— Some of the Eastern 
farmers talk of killing the gosling ere the 
prospective golden egg is developed. They 
discourage sugar-beet growing before they 
have learned how to grow sugar beets. But 
of this faithless class is not Mr. W. A. Pearson, 
of Vassalboro, Maine. He planted five-eights 
of an acre last year, dressed with barnyard 
manure, sprinkled a mixture of superphos¬ 
phate and plaster in the drill, thiuued the 
plants to 13 inches in rows 80 inches apart, 
and got as ranch for his beets as would buy 75 
bushels of corn, and was well satisfied with 
the success. Ho would have considered 130 
bushels of com per acre a good crop for Maine. 
Colonel Parker acknowledges the receipt of 
$447 for 160,915 pounds from 3£ acres.—N. Y. 
Tribune and Millers’ Weekly. 
Dairymaids. —We take the following from 
the Dublin Farmers’ Gazette: It ought not to 
be difficult, one would think, to induce respec¬ 
table girls to turn their attention to dairy 
work; but, nevertheless, it is not easy to do 
so. Girls are eager to go into shops or beeoine 
apprentices to millinery and dressmaking, al¬ 
though iu either case they will not earn more 
than six or seven shillings a week, out of 
which pittance they must clothe, lodge aud 
board themselves ; whereas, a first-class dairy¬ 
maid will earn £20 a year aud often more, with 
comfortable board aud lodging. There are 
many governesses who do not earn as much; 
but. then, girls who stand behind a counter 
for ten or twelve hours daily, or work like 
white slaves iu the ill-ventilated work-room of 
a milliner or dressmaker, or have to bear with 
the tempers and try to hammer in some of the 
elements of education into the dull heads of a 
set of fractious children, are all “young 
ladies;” whereas, a dairymaid is “only a ser¬ 
vant." It is low, ignorant pride that Is at the 
bottom of the matter, and it is that which 
drives 60 many shop girls in large cities into 
evil courses. 
Preserving Green Corn and Peas.— Green 
corn and peas contain a large quantity of 
sugar and albumen, and these substances fer¬ 
ment very readily if exposed to the air. In 
canning these vegetables, they should be packed 
when thoroughly well cooked and boiling hot, 
and should be inclosed air-tight immediately. 
They may be packed in glass cans, quite full, 
and occasionally the cans may be placed in a 
boiler with cold water gradually heated and 
boiled for 15 minutes. This acts as a preserva¬ 
tive.—N. Y. Times. 
Origin of Early Ameer Cane.— Mr. E. Y. 
Teas, a well-known horticulturist of Indiana, 
on his visit to Europe iu 1860, purchased in 
Paris a few pounds of Chinese sugar-cane seed, 
which he planted. In the product of this lot 
of seed, one stalk appeared of different habit 
from the rest, and that ripened its seed before 
the rest of the plot was fairly in bloom. The 
seed from this stalk was carefully saved and 
planted separately, to prevent mixture. This 
cane ripened much earlier than any other had 
been known to, and the sirup from it was 
superior in taste and color to any previously 
produced- From its earliness and the beauti¬ 
ful amber color of the sirup, Mr. Teas named 
It Early Amber, and under that name dis¬ 
tributed it far aud wide. That it was a sport, 
different from anything that had ever been 
known, there is no doubt.—Column's Rural 
World. _ 
Plums. —Mr. J. J. Thomas, of the Country 
Gentleman names, the following 13 sorts, ripen¬ 
ing at different times, as generally popular : 
Rivers’s Early Favorite, Imperial Ottoman, 
Lawrence’s Favorite, Prince’s Yellow Gage, 
Green Gage, Lombard, McLaughlin. Washing¬ 
ton, Smith’s Orleans, Jefferson, Bradshaw, 
Reine Claude de Bavay, Coe’s Golden Drop. 
Where the seasons are long, Roe’s Autumn Gage 
is valuable iu October. For market, take Lom¬ 
bard, Smith’s Orleans, Pond’s Seedling, Dam¬ 
son, Reine Claude de Bavay, Yellow Egg. 
Where it succeeds well. Wild Goose is a good 
market sort. For prunes, Italian aud German 
prunes are valuable. 
Are Wind-breaks Beneficial ?—Mr. Bate- 
ham, in the Ohio Farmer, thinks not. He con¬ 
cludes an article thus: There is more of health 
and nutrition for growing trees or plants in 
the breezes of summer than most people im¬ 
agine. The same is also true in reference to 
the inmates of oar dwellings; and people make 
a great mistake who plant evergreens or other 
trees so thickly as to shut out, to any consider¬ 
able degree, the sunshine and the winds from 
their home grounds. Every housewife knows 
how rapidly mildew is developed in cellars and 
closets daring damp, sultry weather, and what 
a sure preventive of all fungus action is found 
iu sunshine. Fungus spores of many kinds 
are floating everwhere in the atmosphere dur¬ 
ing summer, only &eeking the right place of 
lodgment aud sufficient heat and moisture to 
start them into growth. Some of these are 
known to be injurious to personal health ; and 
the best means we have of guarding against 
their poisonous influences is the blessed sun¬ 
shine—the greatest anti-fungoid known. 
A Horse Biscuit is being manufactured In 
Russia to take the place of oats. It is made 
of crushed oats aud the flour of gray peas, 
mixed with hempseed oil and salt, and is four 
inches in diameter. A day’s rations weighs 
about four pounds, and is equal to ten pounds 
of oats. The horses like the biscuits when 
soaked in water, and if fed exclusively on 
them, though they lose in flesh, are still fit for 
fatiguing work. 
Jnimstnal Implements. 
IMPLEMENT NOTES. 
As an Example of Steady progress iu 
manufacture, may be mentioned the fact that 
six years ago Mr. W. W. Grier, Sec’y of the 
Dexter Spring Co., of Hulton, Pa., began mak¬ 
ing the above favorably known springs iu the 
basement of his bam; whereas now, the busi¬ 
ness has become so enlarged that 40 hands are 
employed, and the monthly sales amount to 
over $10,000. 
An Inproved Vibrator Thrasher will 
soon be brought out by J. I. Case »fc Co,, of 
Racine Wis., already widely known for the 
excellence of their manufacture of all sorts 
of horse-powers and thrashing machinery. 
The Improved Vibrator is expected to Eclipse 
everything of the sort yet seen. 
