THE RURAL WEW-YORKER 
rious, because the calf may suffer instead of 
the milk secretion. The only way is to rely 
upon Nature, supplying such food as is re¬ 
quired and giving no other. Corn meal, and 
especially cotton-seed meal, should tie avoided; 
bran only should be used, and this should be 
given dry; and whatever milk is produced . 
should be drawn with regularity, the udder 
being drained perfectly dry every time. It is 
not safe to leave a little milk in the udder in 
the hope to dry the cow. This will not do with 
large milkers, as it clogs the milk ducts and 
engorges the very small secreting lobules of 
the glands, which, during milking, are in 
active stimulation, and thus gives these very 
sensitive organs a severe shock, which may 
result in an attack of garget or pave the way 
for milk fever. It is best not to make any 
effort whatever to check the milk secretion, 
but at the same time not to encourage it by 
the use of sloppy food; also to avoid all in¬ 
flammatory tendencies by refraining from 
highly carbonaceous and nitrogenous food, as 
the oil meals, or any grain food excepting 
bran. The whole system should be kept loose, 
free and cool, if necessary, by the use of small 
doses of Epsom or (ilauber salts, for costive- 
nes* may easily be the precursor of serious 
mischief. Lastly, all fussing should be avoided; 
the cow should not be annoyed by extra care 
or worrisome attentions, but having done all 
that is wise, and avoided all that is otherwise, 
the owner of the valuable animal should leave 
the rest to Nature, which is the best physician 
and nurse, after all, if we do not foolishly 
interfere with her. 
For a mouth before calving, the milk is not 
fit for food, as it oontafns so much saline mat¬ 
ter as to give it a strong salty flavor. As the 
time of calving approaches, the milk changes 
in character and the udder becomes more 
solid; but if the milk isdrawn regularly there 
will be little danger of harm from this last 
change, and the gradual alteration of the 
udder to its new condition will take place 
gradually and safely. 
rather than waxy, and sufficiently moist to be 
mellow andsalvy. 
It will have been noticed that in the making 
of both kinds of Leicestershire cheese, the 
ordinary cheese as well as the Stilton, the pro¬ 
cess is a slow one, hurry being carefully 
avoided, and pains being given the fulfill¬ 
ment of all the details, which are of an eclectic 
character, and wanting in definition. There 
is, in fact, not in Leicestershire only, but in 
most other cheese-making counties, a marked 
absence of anything like a generally recog¬ 
nized system, each dairymaid differing in 
something from every other in the run of the 
details, and the result is that, you seldom find 
two dairies of cheese very similar iu charac¬ 
ter to each other; but, on the contrary, you 
find a great lack of uniformity in the cheese 
of many single dairies—the chief fault in 
have your Gruyfere, your Roquefort, your 
Neufschatel, youf Camembert, or Brie, or Li- 
varot; these are all excellent in their way, 
hut you cannot stick to them, week after week, 
and month after month, as you can to the good 
old Klllfcon! Stilton cheese was first made by 
Mrs. 1’aulet, of Wymondbam, a trifle less than 
a century ago, and she made it to supply the 
travelers who, in the old coaching days, used 
to call for refreshment at the Bell Inn, at Stil¬ 
ton, which was kept by her brother, and who 
often took some of it away with them at the 
rate of half-a-crowu a pound, whieh was a 
considerable price in those days, and would be 
called a considerable price even now, when 
money is so much cheaper than it was close on 
to a hundred years ago. The fume of Mrs. 
Paulet’s cheese soon began to spread, and the 
demand for it to exceed the supply, so tha« it 
soon begun to be made In other villages 
around, in the Melton Mowbray locality. r l his 
district seems to be the only one in which or¬ 
thodox Stiltons can be made a distinction 
owing, no doubt, to some favored peculiarity 
in the soli and herbage; for though so-called 
Stiltons have been made elsewhere in Eng¬ 
land, there is something lacking in them; they 
have not the true unctious mellowness and the 
exquisite flavor of the true Stiltons. 
The making of Stilton cheese, in the Stilton 
district, is still carried on in the primitive 
fashion of the early years of the century, and 
in each case according to the fancy of the 
dairymaid. It is generally supposed that really 
fine Stiltons can be made only In the five 
months beginning with May, and that, rich, 
old pasture, which is good enough to keep the 
cows strong and full of milk without the 
aid of cake or corn, is tho only sort 
of land from which it can be produced. 
It is considered expedient to milk the cows 
regularly at 5 a. u. and 5 p. m. ? in order that 
the cheese of each day may lie even iu size. 
The evening’s milk is put into leaden troughs, 
called “leads,” for the night, and the cream 
which rises during the night is mixed with the 
morning’B milk, so that a true Stilton is a 
double cream cheese. The rennet is added 
when the milk is at 83 deg., and coagulation 
occurs in an hour. The eoagulum is broken 
very little, and is shortly put into cloth 
strainers in order that the whey may gradu¬ 
ally drain away; as it drains, the ends of the 
cloth strainer are gradually drawn tighter, 
until tho enrd is firm enough to be put into 
the hoops. Before being put into the hoops, 
it is broken into small pieces, after which a 
layer of it, then a sprinkling of salt, and 
again a layer of curd are put in, and the curd 
is lightly pressed down in the hoop. The hoop 
is turned “other end down” two or three 
and shearing festival this year. They brought 
their rams and ewes and lambs, as usual, but 
they also brought their families, and had a 
baby show. This is a useful innovation, no 
doubt, for there is a good deal that can lie 
learned by the mothers from comparison of 
the babies and the methods of rearing them; 
ami if the men delight In comparing their 
Jatnbs, the women certainly feel quite as much 
interest iu their babies, and the heaviest year¬ 
ling might as properly take a prize, whether 
it be a four footed or a two-footed lamb. It 
might be useful to the fathers, too, many of 
whom give more attention to their four-legged 
stock than to their children, and leave all the 
burden of these on the mothers. 
TREATMENT OF COPIOUS MILKING 
COWS. 
DAIRY NOTES JROM ENGLAND 
mop. sHF.i.no.v 
HENRY STEWART. 
A large development of the milk organs, 
with a corresponding yield of milk, is very 
desirable in a cow; but, like all other good 
things, it has its drawbacks. These are the 
inevitable trouble before and after calving, 
and the danger of garget or milk fever; but 
these risks can always be avoided by judicious 
and careful management. It is not impossible 
for a dairyman to get through 25 or SO years 
of experience with cows without having any 
accident or trouble in any way whatever with 
his cows 
some 
LEICESTERSHIRE AND ITS DAIRYING. 
There is something quite out of the common 
in the soil and herbage of the County of Lei¬ 
cester; something, too, ubout its climnte 
which, in conjunction with its geological char 
actor, with its well-watered, well wooded, and 
undulating surface, has made it almost, if not 
quite, the most famous cheese-making county 
in England. Situated in the middle of the 
at the most critical periods; yet 
have frequent bad luck (?)—as it is term¬ 
ed—at such times with their best cows. 1 
have always believed that “bad luck ” should 
be a synonym for carelessness, neglect, and 
bad management, and that good or bad luck 
is the result of one’s own carefulness or mis¬ 
takes. It is especially so in regard to tho 
management of cows, especially the heavy 
milkers and those which are hard to dry off, 
and also with young heifers with their first 
calves, and the management of the latter 
should be precisely the same in principle as 
that of tho former. The greatest trouble with 
heavy milkers approaching the period of calv¬ 
ing, is in reducing the flow of milk. A good 
deal of unnecessary trouble, however, is bor¬ 
rowed in this direction. It. is a popular idea 
that it is indispensable that the cow should be 
dried off before she calves, chiefly for the rea 
son that otherwise the calf will suffer. With 
ordinary cows there is no difficulty iu this 
matter, because the milk secretion begins to 
fail almost as soon as the cow becomes prog- 
nant, and the trouble is rather to retain the 
flow of milk than to lessen it. But with 
copious and persistent milkers, which keep on 
milking, tho owner becomes alarmed when 
the time has passed at which the other cows 
are dry, and imagines all Borts of mischief. 
HOLSTEIN’S AS BUTTER COWS. 
Messrs. T. G. Yeomans & Sons, of Wal¬ 
worth, N. Y., say they have a three-year-old 
Holstein that has made IT pouuds 7 ounces 
of butter in on® week. They have five cows, 
from the milk of which they have made, per 
cow, over 20 pouuds of butter in a week; four 
cows, from whose milk they have made over 
21 pounds per week, and two cows that have 
yielded over 22}^ poundB of butter per week. 
Are there many Jersey herds which have this 
season made records excelling this? I know of 
none. D - M - 
^llSfcUrtUfOUS - . 
Peen-to Peach. Fig. 206. 
island, and having a deep, marly soil, a rolling 
configuration, and plenty of hedge-row aud 
plantation timber for shelter, it is excellently 
adupted for dairying purposes. Stock-raising, 
stock fattening, and dairying are its salient 
agricultural features. But it is famous, too, 
for its sheep, the long-wooled and white-faced 
Loioosters, ami was formerly noted for Its 
Long-born cattle. 
It was the genius of Robert Bakewoll, of 
Dishley. which, a century or more ago, gave 
to the county its great bucolic and pastoral 
reputation. He was the first, and as such the 
greatest, of British slock breeders who reduced 
to a science tho principles involved in animal 
reproduction; for though others before him 
had intuitions in this direction, and had made 
more or less progress in the improvement of 
the Tees water or Durham cattle—the Short 
horns, as they are now ubiquitously knowu— 
no one had so clearly demonstrated the princi¬ 
ples of breeding, or had so quickly brought 
out a race of animals incomparably superior 
to the eclectic elements from whieh they were 
derived. Bakewell'ssuccess in mating animals 
together was extraordinarily rapid and singu¬ 
larly complete, a resultwhich could corneonly 
from judgment that merits well the name of 
genius. He it. was who made the Leicester 
sheep the most famous of their day, and who 
added another century to the flickering indi¬ 
viduality of the Long-horn cattle; and in 
doing this ho supplied examples and models, 
and demonstrated principles and rules which, 
though he never committed them himself to 
paper, have remained and are likely to re¬ 
main exemplars and guides to the breeders of 
all times and countries. 
But Leicestershire, the home of Bakewell, a 
spot on which the brothers Collings learnt a 
great deal that was valuable to them in the 
molding of t he Short-horns, was the home also 
—the birthplace, so to speak—of the Stilton 
cheese! 1 hope no one will accuse me of patri¬ 
otic egotism when I declare my conviction 
that a higher aud a more extended reputation 
attaches to Stilton than to auy other kind of 
cheese, aud that a fine Stilton, well ripened, is 
the most delicious caseous food that a man 
can roll about with his tongue! You may 
CONVENTION OF NURSERYMEN 
FLORISTS AND SEEDSMEN. 
The ninth annua) session of the American 
Association of Nurserymen, Florists and Seeds¬ 
men was held in Chicago, 111., commencing 
June 18, 1884, with 220 delegates present, the 
nurserymen outnumbering all others. The 
weather was warm but pleasant, and though 
the delegates were but ft mere handful as com¬ 
pared with the horde of politicians who had 
so recently gathered in this city, I am quite 
sure they are of vastly more use in beauti¬ 
fying American homes and feeding the people 
on the healthiest of all food—good fruits. 
Chicago is one of t he most hospitable cities in 
the world, and she showed her appreciation of 
these people by tho very warm reception which 
she gave them, and the princely method of 
her treatment. No wonder the city is so pop¬ 
ular as a place for holding conventions. 
The following officers were elected for the 
ensuing year:—President, Edward Sanders, 
of Chicago; Vice President, U. B. Pearsall, 
Fort. Scott, Kansas; Secretary. I>. Wilmot 
Scott,Galena, HI.; Treasurer, A. R. Whitney, 
Franklin Grove, 111.: Executive Committee, 
S. D. Willand, New York; T. V, Munson, 
Texas; S. M. Bayless, St. Louis, Mo. Mr. 
Pearsall, of Kansas, thought that both the 
nurseryman and tree planter were badly 
treated and greatly injured by the careless 
manner in which the trees are shipped and 
handled by railroad companies. He thought 
that when a carload of stock was shipped 
the owner should have the right to go with it 
on the same train to see that it was properly 
forwarded. 
The available stock of nursery trees for 
fall and spring planting was reported as 
about 25 per cent, in advance of the supply 
a year ago. The chairman of the Wis¬ 
consin delegation remarked that his State 
offered the most inviting field for the tree 
shark to ply his vocation. Mr. Plumb of that 
State said that various reasons were given for 
the failure of fruit crops, such as spring 
frosts, want of nutrition, the severity of the 
previous Winter, want of moisture in the soil, 
