Pjftin) £jushmxim]. 
(Continued from page 319.) 
DAIRY SHOW NOTES. 
There are two classes of people, who should 
attend the dairy show—consumers and pro¬ 
ducers of dairy products. City people desire 
a pure article of butter and are ready to pay 
for it. They will not buy poor stuff if they 
can help it. When they visit a first-class 
dairy show they see the very ideal product of 
the churn. The sight puts them forever 
agaiust butter about w'hieh there is the least 
suspicion of uncleanliness. If there were no 
dairy shows there would lie a better market 
for poor butter. So such shows are educators. 
If the but ter producer does not keep pace with 
this education, he will be left out of the race. 
He must go and see what people want and 
how this want is to be supplied. 
The Now York Dairy Show is held at the 
right place. Within a radius of eight miles 
of the Madison Square Garden are nearly 
2,.*100,000 people who are consumers of butter 
and cheese. No space of equal size in this 
country contains so many non-producers of 
focal. The demand for good butter will be 
wonderfully increased by this exhibition. 
The demand for poor butter will be corres¬ 
pondingly decreased. 
City people provide the butter market. A 
dairymau may think his butter is good enough 
for himself or for his own family or for any¬ 
body else. Ho is welcome to his owu opinion. 
Unless he can make his customers believe it is 
good enough for them, he will do a poor busi¬ 
ness. At a dairy show he can find out two 
things: the kind of butter peoplo want to buy, 
and the way such butter is made. At this 
date tons of butter are sold at 12 cents per 
pound. Plenty more is sold at 00 cents per 
pound. The 12-cent butter is a drug upon the 
market. Dealers cannot get enough of the 
60-cent butter. How is this? Is not butter, 
butter? Auatyze the 12-cent butter and its 
aristocratic neighbor and there would lie very 
little difference shown. The chemist cannot 
analyze flavor, odor and grain, There is no 
reaction known for the disgust which fills the 
mind at the thought of uncleanliness in the 
butter plate. No analysis has ever been given 
of the satisfaction which a thorough belief in 
the honesty and carefulness of a dairyman can 
give. Half the difference in the prices of the 
two butter’s is given for the knowledge that 
the maker of the best article has iuterest 
enough in his business to use the best tools, the 
best salt, tho best feed and the best cows. 
Cows, tools, feed and salt are all on exhibi¬ 
tion at a groat dairy show. Therefore it is 
an education for all who attend. 
When you go to the dairy show makeup 
your mind what you want to find out. Exhi¬ 
bitors are glad to show their goods and answer 
questions. That is what they come for. Still, 
they cannot be expected to answer foolish 
questions that anybody with common sense 
yrould not ask. Get a catalogue and look it 
over before you look the show over. Suppose 
you want to know how to make good butter. 
Trace it through its life. It begins at the 
cow’s mouth and emls at the butter plate. 
Begin with the cows. There are four breeds 
on exhibition—Jerseys, Holstein-Friesians, 
Guernseys and Ayrshires. Ask those in 
charge questions like these: What grain ra¬ 
tions do you feed? Ensilage? How about 
cotton-seed meal, oil-meal, etc. ? How much 
better is a thoroughbred than a gi’ade? Does 
it pay to bent water in winter? 
Milk pails, strainers, milking machines, 
etc., come next. Look them all over. See 
which you like best. Perhaps you can’t afford 
to buy them, but it will do no harm to see 
which is best. It will save you trouble and ex¬ 
pense when you get so that you con buy them. 
Look at the dairy thermometers aud see how 
nicely they work. Thousands of "dairy¬ 
maids” still fix the temperature of the cream 
by sticking a finger into it. Some of them get 
it pretty near, but a thermometer is safer. 
Look at tho cream testers. How do you know 
which your good cows are? How can you 
tell except by testing.' You will find straiu- 
ers here that will lieat the old cloth at home 
out of sight. It has long been claimed that uo 
milking machiue has over been invented that 
can boat the human baud. Watch those in 
operation at the show. 
Study out the different methods of cream 
raisiug. We know a farmer who went to a 
dairy show and saw a lirst-dass creamer in 
operation. It pleased him so that ho went 
homo and sold his beet cow in order to buy 
one. He calls it the best business he over did. 
He nmk6s,better butter aud saves his wife a 
vast amount of work. The days for setting 
THE RURAL NEW-YORKER 
milk in shallow pans in a corner of the kit¬ 
chen, skimming the cream with the fingers 
and washing and handling pans time after 
time have gone for enterprising farmers. 
Look over the Cooley, Moseley and Stoddard 
and other creamers. One of these implements 
will be found in the pedigree of first-class 
butter. __ 
Next the churns and butter workers. The 
original cbiun was a sheepskin bottle. Placed 
beside some of the modern churns it would 
seem odd enough, yet the main principle upon 
which the butter is brought out of the churn 
is the same as it was when the bottle was used. 
The story of the fi rst elm ruing has never been 
told. The original butter maker should Fie 
honored. He was a Barbarian living so many 
years ago that the original record has been 
lost. He went wandering over the rocks one 
da/. For lunch lie had a piece of black bread 
and a skin bottle of goat’s milk. A member 
of a hostile trilie caught sight of him. The 
original butter maker, being the smaller man, 
ran away. After several miles' running and 
jumping over the rocks he distanced his ene¬ 
my. His run made him hungry and he sat 
down to eat. The broad was all right, but the 
running and jumping had churned the bottle 
of milk into a mass of butter and a quantity 
of butter-milk. The butter spread on the 
bread made such an excellent meal that the 
Barbarian vowed never to be without it again. 
He only knew of one way to churn. When¬ 
ever he wanted butter he fastened a bottle of 
milk to his wife’s back and chased her up and 
down the hills till the butter "canie ” The 
art was never lost. In some respects it was 
slowly improved, though the Mexican still 
hangs his cream up in a skin case aud beats it 
with a stick, while the Patagonian still ties the 
skin to the tail of a horse mid drives it over 
rough ground. But in one respect, viz: that 
of making the work as hard as possible for 
the wife, the process stood still for many cen¬ 
turies. The farmer no longer chases his wife 
up ami down hill, but he makes her bend over 
an old dash churn and he provides an arrange¬ 
ment of pans and shelves that make work as 
bard as possible. The modern creamer and 
the modern churn are as necessary to 
the housewife as tho mowing machine and 
the reaper are to her husband. Examine 
the churns on exhibition. Thousands of the 
old-style dash churns are still made. They 
are rarely exhibited among first-class dairy 
implements. They have no recommendation 
but cheapness. It is time they were banished. 
They have worn out many a woman's life. 
They are responsible for tons of poor butter. 
The Davis Swing is a type of churn that meets 
with much favor. By swaying the churn to 
and fro the cream is dashed from one side to 
another with considerable force. The cream 
is given more of a shaking than is the 
case whore one of the box or barrel churns is 
used. In these the cream is thrown by its own 
weight f^orn one end to the other, as the 
churn is turned over and over by means of a 
crank. The Blanchard churn still retains the 
dasher, but it is turned by moaus of a crank 
and beats the cream a series of rapid blows with 
narrow paddles. All these churns can be ex¬ 
amined and studied. They are all "the best” 
in somebody's eyes. 
BuTTEK-workers are as numerous as churns. 
It is impossible to attempt to enumerate them 
all. There is the heavy roller that squeezes 
tho water out of the butter by its weight 
when rolled back and forth. Other workers 
are in the form of fiuted rolls that pass over 
the butter like the wheel of a steamboat cut¬ 
ting through the water only in one case the 
boat moves over the water, while in the other 
the butter moves uuder the fluted roll. 
The lever butter-worker employs a dif¬ 
ferent principle from either of the 
above. In this a square or flat lever 
is pressed down upon the butter until the 
moisture or buttermilk is squeezed out. Each 
of these systems has some advantages, and 
will be a great help in any dairy when intelli¬ 
gently used. In Denmark butter is kneaded 
with the hands like bread. The bauds are 
first dipped into warm water and then into 
cold buttermilk. On most farms at the pres¬ 
ent day, butter is worked with tho old-style 
paddle. W e have seen butter made by stirring 
tho cream in an earthen dish with au iron 
spoon, and thou working it with the spoon 
handle. In working butter with the hand or 
the paddle, the tendency is to work it too 
much aud make it sulvy. With a butter-work- 
er one can soon learn just how much work is 
required, and turn out a uniformly, worked 
product. Wo know a farmer’s wife who made 
first-class batter which was sold to critical 
customers. All who pay a good price for but¬ 
ter are critical. Tho fear that she might un¬ 
derwork or overwork her butter worried her 
so that she did spoil some of it. Her husband 
bought a good butter-worker. She soou 
learned that the work done with this was uni¬ 
form. After a few times trying, she could do 
just so much work with it and knew that its 
working was the same as that given the pre¬ 
vious churniug. While good butter can be 
made with the old paddle, the butter-worker 
is safer and easier. 
Salt plays an important part in good butter. 
Many persons prefer perfectly fresh butter, 
without a grain of salt in it. The majority 
of customers desire salt. It pays to get the 
best if you get any. Which is the best? Some 
say one brand, some another. When you 
hear of a dairyman selling his butter for a 
fancy price find out what salt he uses. That 
is the best test known. Get circulars of all 
the brands of salt on exhibition and study 
them over. Salt is often spoiled after buying. 
If kept in damp, dirty places, or near to bad- 
smelling substances, it will spoil any butter it 
goes into. The salt for the dairy should be as 
well kept as the sugar that goes into food. It 
is more susceptible to foul odors than the 
sugar is. All the famous brands of salt are 
on exhibition. Find out the names of dairy¬ 
men who use them. Get a good supply of cir¬ 
culars. The manufacturer aims in his circu¬ 
lar to state his case as plainly and simply as 
he can. They are all special pleas gotten up 
to sell goods and to state the best that can be 
said about them, but they also contain sound 
facts and information that will help anybody 
who aims to excel in the dairy business. 
Butter colors occasion some dispute among 
dairymen. Many claim that arti ficially colored 
butter is a fraud. In the South many people 
object to such butter as "painted” or “medi¬ 
cated.” It is known that butter made from 
the milk of well-fed Jersey or Guernsey cows, 
or their grades, will never need bdv coloring, 
and that the addition of coloring matter only 
makes poor butter pass for something which 
it is not. Those who use the butter colors say 
they are as harmless as salt ami often as ne¬ 
cessary to please their customers. One clause 
of the recent decision of the N. Y. Supreme 
Court in the oleomargarine case has been con¬ 
strued by the enemies of butter colei’s as an ar¬ 
gument against the use of these materials. 
Butter prints and packages are here with¬ 
out number. Nothing helps the sale of butter 
so much as a neat and tasty appearance. A 
cheap and neat gift package, like a wooden 
pail or box, will always help. The glass jars 
and cans used by some dairymen can only be 
used in supplying fancy costumers. The taste 
of the customer must be consulted in the mat¬ 
ter. Some customers want the butter pressed 
into a solid, brick-like form,while others desire 
a softer, bulkier mass. One advantage to 
come from attending a dairy show is the fact 
that all kinds of packages and prints can be 
seen and compared.. A practical dairyman 
can pick out the ones that seem best suited to 
his needs. _ 
Our report of the Dairy Show, next week, 
will be in the form of answers and comments 
to the questions and suggestions we have 
offered. The point is to find out how good 
butter and cheese are made. We shall try to 
take our readers with us through the show, 
from the cattle to the implements, praising 
what seems good and criticizing what seems 
imperfect,and learning all we can. We shall be 
glad to create a greater interest in improved 
cattle aud dairy implements. Too many 
farmers lose time and money in trying to do 
first-class work with second class cows and 
tools. While such a large proportion of but¬ 
ter makers stick to the old ways it is hardly 
possible to say too much about new methods. 
or sheep a profit could be made. Most farm¬ 
ers would feel ashamed to be known as goat- 
keepers and most people would be disgusted 
at the thought of drinking the milk of a sheep. 
The milk of the goat is richer in sugar,caseine 
and salts than that of the cow. Sheep milk is 
richer than either in caseine and salts. Some 
of the finest of European cheeses for which 
epicures in this country pay great prices, are 
made from sheep’s milk. The milk of the ass 
or donkey is highly prized as a diet for dys¬ 
peptics. Some remarkable cures are report¬ 
ed from its use. The milk of mares is used by 
the Tartars in various ways. In fact there is 
little beyond popular opinion and custom to 
warrant tho general belief that the milk of 
the cow is the best and most economical that 
can be produced. Dairy shows would do a 
real good by encouraging exhibitions of milk, 
butter and cheese from goats and sheep. 
The managers of the Dairy Show class Jer¬ 
seys, Holsteins, Guernseys and Ayrshires as 
the breeds of dairy cattle. Jerseys are most 
largely represented. We are glad to see that 
the Ayrshires are second in uumbers. No 
special effort has been made to “boom” the 
Ayrshire, but for serviceable work at the pail 
and churn she has a remarkable record. Mauy 
famous old cows are on exhibition. Their 
names are household words iu dairy districts. 
It will, of course, be impossible for the farmer 
to bring together a herd of animals equal to 
these famous cows. They represent the very 
highest ideal that money and the breeder's art 
cau produce. They were produced by careful 
selection, good feeding aud proper handling. 
The farmer should, as far as he cau, imitate 
the breeder in building up his herd. This cau 
lie done, on a small scale, at least, by using 
the best bull to be found iu the township, aud 
properly caring for cattle. By examining a 
champion cow, we cau know what points to 
look for in buying dairy stock. 
Marseilles Quilts. 
Messrs. 
JAMES McCREERY& CO. 
offer 2 OOO Imported Mar¬ 
seilles Quilts, full size, at 
$3.35, same as we have for¬ 
merly sold at §5.00; also 
3,000 Domestic Marseilles 
at $1 75, formerly $2.75; 
also an assortment of 
EMBROIDERED SUMMER ROBES 
in Zephyr, Etamine and 
Nainsook — white and co¬ 
lored—in great variety and 
at prices ranging from 
$2.00 to $10.00 each, being 
considerably less than halt 
cost. 
The above are genuine 
Bargains, and deserve im¬ 
mediate attention. 
ORDERS BY MAIL 
from any part of the coun¬ 
try will receive careful 
and prompt attention. 
JAMES IcCEEERY & C0„ 
Broadway and 11th St., 
New' l r ork. 
BAKER’S GREAT 
AMERICAN SPECIFIC. 
A Valuable Remedy lor ihe Home and the 
Stable. 
Unexcelled for Horses Cattle and Fowl. 
TAKEN INTERN ALLY. It cures Dysentery, Cramps. 
Cholera, Cholera Morbus, Summer Complaint. 
APPLIED EXTERNALLY, it Instantly relieves Rheu¬ 
matism. Neuralgia, selatlea, Lame Back and side. 
Pleurisy. Sprains and Bruises. Sore Throat. Sore and 
Weak Lungs. Bums. INK---. Stings of Insects, Toothache, 
t alt Rheum. Croup, and numerous otner afflictions or 
humnnll v. Equally good for diseases of animals. 
Ska Captains carry it Iu place or a medicine chest. 
Every fanner should have a bottle both In his house 
andbaru. It will save many a doctor’s bill. Warrant¬ 
ed to cure scours lu calves. Unexcelled in Pleuro- 
Pneumonln. 
For sale by all Druggists and by the Manufacturers. 
Send for circular. 
MAI BICE BAKER & CO., 
‘ill* Middle St., Portland Maine. 
COMBINATION FENCE. 
Formed of Cedar Pickets. Omily interwoven with Gal¬ 
vanized steel \\ Ire at any distance apart. Maintains 
Its superiority as the Stuonqes- and Most Convenient 
Fence for Farmers. Gakpent.us, Poturav Raisers, 
etc., yet Introduced. Delivered from machine In rolls 
of Uv Feet, making It very convenient for shipment. 
For price, etc . apply 
D. SMITH, Manulii 
to 
iii'iurer. Mount llolly, N. J. 
THE PINE STOCK FAKiL 
Holstein - Friesian Cattle. 
Choice young stock of both sexes for sale. Corre¬ 
spondence sol lotted. Inspection Invited. 
Edward S. f’nve, Suft. 
Chas. H. Fitch. Prop., Pepperell, Mass. 
The hundreds of appliances for turning out 
lairy products suggest the utilization of the 
v as ted milk of the country. Why not make 
lseof the milk of goats and sheep? On huu- 
Ireds of farms butter aud cheese are made from 
;ows’ nnlk with little profit or an actual loss,if 
abor is counted at a fair price. With] goats 
Fall Washington Territ«>r> Fruits. I 1887 
tiros d’Ayen Prune. Puyallup Mammoth (New) and 
Champion Gooseberries. Evergreen Blackberry and 
Red Huckleberry. Washington red ttmverlng Cur¬ 
rant. Catalogue free. .1. M OGLE, 
Puynllup. W nsta. Ter. 
pbativxos¥ BED3>ma7ri 
Tli« best and cheapest Litter for bedding Horses. 
Cows.aml all domestic animals, and especially adapted 
for Menageries, Kennels, etc. Being spongy and elas¬ 
tic. It nbsorbes more moisture than any known bed¬ 
ding. Keeps horses and cattle clean, aud the air pure. 
It yields a rich fertilizer. Will outlast double Us weight 
of‘straw. I*. 1)01 GHKKTY, Importer, 
85 White Si,. New York. 
McDOUGA 1,L’8 NoN-Potsosors SHEEP DIP and 
CATTLE DRESSING, SCAB SPECIFIC and INSECT’ 
EXTERMINATOR. 
For use as a Dip. Ointment or soap on Sheep, Cattle, 
Horses, Dogs. Poultry, Vines, Trees, etc. instantly 
deslrvvs Ticks, Lice and all Insects, and prevents the 
at tacks of Flies on Sheep, Cattle and Horses. 
F. PORTER THAYER Sc SuN, Monapers, 
liM Chambers Street, New York. 
PT Send for Circulars. 
