DEC. 20 
THE BUBAL N£W-¥0BK£B 
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SOME DAIRY IMPLEMENTS. 
INTERNATIONAL DAIRY FAIR 
ASSOCIATION. 
SECOND GKAND EXHIBITION. 
Opening Ceremonies. 
Display about the same as Jast year. 
[Rural’s Special Report.] 
Tiie second annual exhibition of the above- 
named Association was opened Dee. 8th. at 
the hall of the American Institute, Sixty-Third 
Street and Third Avenue, New York. The 
gratifying success of the first fair resulted in 
a permanent organization ; which, during the 
past year's consolidation, has been able to 
complete arrangements for a succession of ex¬ 
hibitions which promise to be of the greatest 
interest and value. The need for the Associa¬ 
tion was unquestionable. Onr dairy interest 
is of great value, aud is susceptible of enor¬ 
mous profitable expansion. In fact, with re¬ 
gard to cheese, it may justly be said to be in a 
condition of embryo, and quite undeveloped 
as far as the supply of our home wants is 
concerned ; and an exhibition of the products 
of other countries, which are excellent and 
popular in their several localities, may very 
well serve to educate both the general public 
aud the dairymen; the one as to the various 
kinds and qualities of cheese which may be¬ 
come desirable articles of consumption, and 
the other as to the mauner of offering their pro¬ 
ducts in useful and attractive forms to their 
possible customers. 
The dairy interest has everything to gain 
from making itself familiar with the public, 
and the public may learn much by becoming 
familiar with the technical matters relating to 
dairying. The exhibition now open in this 
city presents a general view of the dairy busi¬ 
ness. There are some fine herds of cattle on 
view. At the entrance, on the right, are a se¬ 
lection of Dutch (so-called Holstein) cows aud 
a bull, from the herd of Mr. Neilsou, of New 
Jersey; on the left, some Jersey cows shown 
by Dr. Newell aud Mr Holly, also of New Jer¬ 
sey. Mr. Crazier, of Long Islaud, exhibits, at 
the other end of the hall, S3 head of Jerseys, 
Guernseys aud Ayrshires; and Mr. Wells, of 
Coud., has a herd of Ayrshires. As specimens 
of these dairy breeds it would, perhaps, be 
difficult to select better subjects for exhibi¬ 
tion. Passing the first herds mentioned, the 
visitor meets with piles of native-made cheese, 
of sizes varying from the few pounds of the 
‘•Young America” ’‘Pine-Apple” and other 
small kiuds, up to the ordinary factory cheese 
and the monstrous cylindrical masses weighing 
a thousand pounds. In a conspicuous position 
ou the lloor are pyramids of fancy foreign 
cheeses; the exquisitely rich Stlltou, the glob 
ular Edam, the flattened Gouda, the Leydeu, 
Brib, Parmesan, and other highly-flavored and 
soenled, but toothsome, kiuds, which please 
the palates of English, French, Gorman, Dutch, 
Italian and Spanish cheese-eaters, with whom 
cheese is an article of steady daily diet An 
enormous pilo of salt in bags—a veritable pil 
lar of salt—serves to preserve the memory of 
a well-known dealei in this commodity, aud to 
attract attention by its apparent incongruity 
aud uselessness in such an exhibition. Why 
might not an enormous pilo of bales of hay, 
orof bags of feed, answer as useful a purpose 
in a dairy fair as all this salt ? 
Passing ou, the visitor sees utensils of every 
kind and of the most novel character, as well 
as the standard sorts which have been proved 
by years of use in the dairy. To note eveu the 
most conspicuous of these iu detail is impos¬ 
sible as yet, for a day's work is not sullieieut 
to make a fall record of all the uoteworthy 
things which are on view; aud ou the first 
visit of the season au interested person canuot 
go into detail iu a methodical manner. The 
men one meets here are by no means the least 
important part of the show. Brushiug past a 
Wisconsin dairyman, well known in his craft, 
one elbows a Galifuinian fresh from his pas¬ 
tures iu the foot-hills or watered on the west¬ 
ern shores by the fogs of the Pacific. Here is 
a venerable Eastern dairyman whose fame is 
world-wide, aud there one from a Southern 
State, who has proved that the indigenous 
grasses of the suuuy fields of Mississippi cau 
be turned into the choicest butter by a herd of 
excellent Jerseys. 
Aud so we see that all over our broad land 
the dail y can be made a souree of wealth, and 
that the widest interest is shown in this Asso¬ 
ciation by our enterprising dairymen. A glance 
about the broad hall, as one turns to take a 
general survey, gives a faint idea of what the 
details consist of, and of what interesting mat¬ 
ters can be met with in a closer scrutiny; it 
shows that this is an instructive exhibition, 
aud that American dairying is by no means au 
insignificant business, but one that calls forth 
the Intelligence and the enterprise of a vast 
army of industrious workers in many different 
fields of labor. 
The largest, display in any one class at the 
fair consists of the numerous patterns of milk 
coolers. There seems to be a determination 
on the part of iuventors to exhaust their inge¬ 
nuity in discovering all the infinite varieties of 
ways and means by which cold air or water 
may force the cream from milk. There arc 
certain features characteristic of them all — 
The idea, for instance, that they are manufac¬ 
turing a cabinet, that is, a parlor ornament, 
never leaves their minds. Their exhibits, 
therefore, to the plaiu farmer, must look more 
like furniture for drawing-rooms tliau the old 
idea of an every-day milk room. They all in 
some way, take their motive power from ice or 
water at a low temperature. The idea of keep¬ 
ing the milk as nearly as possible in a solid 
body instead of spreading it out as was the 
former custom, is common to them all. 
As we approach this class of implements 
along the south aisle, the first one wu reach is 
The Ferguson Bureau Creamery. This is a 
very handsome pieeeof furniture with drawers 
like a bureau, as its name suggests. The milk 
is poured into paus some eight inches deep, 
and by a happy contrivance these are pushed 
into the cabinet where the ice in a chamber 
above, has lowered the temperature to about 
58 or 60 degrees. This creamery is more up¬ 
right than broad. About One-third of its space 
at the top is taken up with au ice chamber 
with glass wiudows for detecting the disap¬ 
pearance of the ice. Uuder this ice chamber is 
a row of drawers on wheels or castors, resting 
on a movable tramway which is taken off 
when the drawers are pushed in. Below this 
row comes a second row of drawers, aud below 
these, are a chamber for cream aud butter and 
another for a heater in cold weather. The 
theories in support of this creamer differ from 
those on which all the others are founded, iu 
that they never desert the old faith that cream 
rises best at sixty degrees aud should at all 
times be perfectly ventilated. There are no 
great claims made for cheapness in behalf of 
this creamer, as it is the faith of the agent 
that the best is the cheapest 60 long as the 
price is reasonable. 
The next cooler reached is Clark’s Improved 
Revolution Milk Pans. These are a series of 
long, deep paus set on their edges aud nearly 
touching each other iu a square box so ar¬ 
ranged that water cooled with ice can run 
between them. There is no provision for the 
storage of ice in this creamer, so that some 
other contrivance must effect that. The uovel 
feature of this plan consists in a contrivance 
for tiltiug the pans np on their cuds aud from 
pitcher like mouths pouring the ercam off. 
This position is haudy for cleaning the pans. 
This creamer claims the virtue of bciug very 
cheap, and certainly iu its general get-up, has 
noue of the pretentions that are so characte¬ 
ristic of its neighbors iu this class. 
The next in order is the long row of elegaut 
creamers from the Vermont Machine Com¬ 
pany's works—the Cooley Creamers. The 
pluck and energy with which this creamer 
has been urged and the success its reception 
has met with at the hauds of the public, are 
the probable incentives to many of the new 
designs now pleading for public favor. The 
submerged theory is still the leadiug idea iu 
the Cooley can. The inverted pan over the 
top of the can for the purpose of allowing the 
cans to be submerged under water, is still the 
leading feature, while many devices are re¬ 
sorted to iu the way of simplfymg this diffi¬ 
cult point to handle. They have, however, 
with great ingenuity devised a handle to the 
cau, so arranged that it receives the rim of the 
inverted pan through a slot aud holds it se¬ 
cure aud free from touehiug the rim of the 
can. The eoueave bottom oi this pan pre¬ 
vents Hie water that condenses ou the uuder- 
side troui dropping back on to the milk, caus¬ 
ing it to run off at the sides, thus relieving the 
fears of some dairymen that animal odors 
thus aeeumulated, if allowed to return to the 
milk, would injure the butter. The above 
described eoutrivance has uot yet been made 
thoroughly public, though wo were allowed to 
make allusion to iL. There is sueh sharp eoui- 
petitiou between these cooler geutlemeu, that, 
when one hits upon a good tliiug, he must se¬ 
cure his patents before he allows his contem¬ 
poraries a ehaueo to ”improve” upou it. One 
other uovel feature in the Cooley Creamer this 
year, is the introduction of an elevator. With 
these heavy eaus of milk to handle, this is 
certainly a most commondable effort. The 
empty cans are set upou a movable platform 
that just fits iu the creamer. By means of 
chains and a crauk this paltform is lowered 
and raised j ust as the “Old Oaken Bucket” 
went np aud down the well when we were 
thirsty boys. The proper manipulation is to 
slop the descent of the platform wheu it is 
hall way down, aud fill the cans with milk; 
theu let them proceed to the bottom. When 
the cream is ready to be taken off, the crauk 
is put in motion aud the eaus raised all the 
way up. A small gutter of galvanized iron is 
then laid between the cans, and a peculiarly 
constructed faucet by which you turn the 
spout instead of the handle to make it draw, 
delivers the skimmed milk first and subse¬ 
quently the cream into this gutter which leads 
it into a pail set on the floor. When the cans 
are empty, they can be lowered naif way and 
filled again without washing. This faucet is 
a new feature with the Cooley Creamer. The 
stationary part that fits to the can, has an 
opening on the side, the spout fitting over 
this, moves from right to left. When turned 
to the right, it is closed; but when turned 
to the left, the hole in the spout, comes in line 
with the opening in the stationary part, so 
that milk or cream readily passes through it. 
There are very ingenious contrivances for 
taking this faucet apart for cleaning. It is 
almost too intricate, however, for us to at¬ 
tempt a description of it. These new features 
—the spout, cover aud elevator—will add but 
little to the cost of the creamer There is 
every disposition ou the part of those who 
are puttiug new creamers on the market to 
keep the prices as low as a fair profit will 
allow. 
Next in order as we proceed northward along 
t,he aisle, is Moseley's Cabinet Creamery, a most 
beautiful and tastefully gotten-up box. The 
peculiar features of this creamery are a jacket 
or well that allows the can to set in water and 
the milk or cream to be drawn from it at the 
same time. Like many of the others, the upper 
third of the box is taken up with an ice cham¬ 
ber. Leading down from this into the air 
chamber below are jackets into which are set 
the cans of milk; there being an inch space 
between the jacket and can, cold water cun cir¬ 
culate about the cans. Spouts, with glass 
necks,are inserted in the bottoms of the cans, 
which pass through holes in the bottom of the 
jackets, thus allowing the milk to be drawn 
from the bottom, the glass allowing the opera¬ 
tor to see when the cream makes its appear- 
auuee, so that the faucet cau be closed uutil a 
change of pails cau bo made. There are ven¬ 
tilators in the tops of the cans and also in the 
lids to the box, so as to remove the animal 
odor. 
On the northern aisle we come to Butler’s 
cabinet creamer. This is arranged so that 
when the can of milk'is in its place in the 
creamer, the upper half is in either ice or 
water, while the lower half is iu air. The most 
novel feature with this design of creamer is the 
conical glass bottom of the can, so that the 
milk can be 6een while escaping, aud stopped 
as tho cream approaches.—To be continued. 
-♦♦♦- 
PROCEEDINGS OF THE MEETING FOR A 
TEST OF RECORD OF DAIRY COWS.— 
OFFICERS AND RULES. 
For some time the agricultural press has dis¬ 
cussed the importance of a Society to t^st the ac¬ 
tual producing value of dairy cows iu milk and 
butter, aud to have it doue iu sueh a manner 
that it would be accepted as authoritative. In 
obedience to public notice, a laige and repre¬ 
sentative meetiug couveued December 9th, in 
the rooms of the American Institute, iu New 
York city. Dr. A. S. Heath was called to the 
chair, with L. 8. Hardin Secretary. Mr. Har¬ 
din stated the objects of the meeting. He 
said it was of vital importance to dairymen to 
kuow whether any or all of their cows paid a 
profit, aud it was important to purchasers to 
know just what a cow could do. We want to 
set, ou foot some plan to cover this ground. A 
trial farm had been suggested, where cows 
should be scut. This would be too expensive. 
Another mode put forward was to employ men 
logo about ami make the tests. This would, 
he feared, cost too much : better fall back ou 
the highest test known iu law,—take a man’s 
oath. The tests should be thorough to be use¬ 
ful, and take into consideration the feed, time 
of milking and period of gestation—every¬ 
thing connected with the condition of the cow. 
Such a system in successful operation would 
reach out over the whole dairy world. 
Mr. Rutherford, N. Y., said all the restric¬ 
tions possible should be adopted. The So¬ 
ciety should always have power to super¬ 
vise tests. Tests must be reliable to amount to 
auythiug. Iu all cases where there is doubt, 
there must be personal examination by the 
Society. 
Mr. Barnes, Ohio, had worked on a plan of 
his owu, aud thought all tests should be made 
for a year, as there were so many variations 
duriug the year. He could tell how to feed 
his cows, as he could always tell by his test 
wheu they were “ out of sorts," lie could tell 
the actual value of food, aud what to feed and 
how much. This was worth all of the trouble. 
The interests of owners would lead them to 
keep a true account; if they did not, they 
must keep two books, 
Mr. Mason, Vt., had 40 years’ experience in 
testing cows. The system was valuable. 
Mr. Miebouer, Pa., thought the plan a good 
one. He tested cows to find out the good ones. 
This was knowiug iu blaek aud whito. The 
value of the milk for butter ought to be tested ; 
oue of his cows gave ST pouuds of milk which 
only made oue pouud of butter. The best milk 
he ever had to make a pound of butter was 18 
pounds of the former to one of the latter. The 
calves of his best cows usually made good 
cows. 
Mr. Hazard. Pa., did not want the escut¬ 
cheon theory talked about as some had alluded 
to it- Are the proposed tests valuable ? Do 
we want them? Shall a plan be adopted? In 
the best dairies 30 per cent, of the cows are un¬ 
profitable; in the poorest 85 per cent. The 
tests must be by public authority. The truth 
cau be got at if supervisors from the neighbor¬ 
hood are selected to attend to it, and these can 
be had from the local agricultural societies or 
granges. 
Mr. Whittaker, Mass., “ Discrepancies need 
not arise when sales are made, as a man swears 
to what a cow has done, not to what she will 
do. The greatest difficulty is to get at a basis 
of feeding to make tests uniform, as there is so 
much difference even in hay. Farmers breed 
from their best cows now. I do not weigh my 
milk, but I know my best cows. I tell by the 
pail. A man’s word ought to be as good as his 
oath. The best organization is personal effort.” 
Prof. Alvord, Mass. “A Society would encour¬ 
age the idea of testing cows, and this would 
be a step forward. Records would be good 
lessons, and men with poor cows will not be 
contented until they get good ones. A record 
of every mouth would be more valuable. The 
details should be as simple and ptam as possi¬ 
ble.” He showed samples of butter from a 
Jersey cow which had produced, from March 
5. 1878, to March 5, 18711, 705 pounds of butter. 
Mr. Sharpless, of Pennsylvania, had offered 
$10,000 for her. A Swiss cow had made 493 
pounds in one year. 
Mr. Willard, N. Y., thought if dairymen 
could be induced to keep a record, it would be 
profitable to them. A record was necessary to 
weed out poor cows. 
Mr. Hoxie, N. Y., kept a record for three 
years of all his cows, and thus found out their 
value. 
Dr. Sturtevant, Mass., believed in precision 
in agriculture, and in the dairy it is specially 
important. He had kept a record of all of his 
cows (from 18 to 60) since 1867. There had 
been no guess-work. A record might injure a 
cow, as eaeh one had a normal capacity of 
from 1.000 to 4,000 quarts, and to force her 
above it would teud to reduce her usefulness 
afterwards. The cow forced from 4,000 up to 
5,000 quarts would be likely to fall back to 
1,000 the next year. He was afraid records 
would lead to undue forcing. 
Mr. Hoxie, N. Y.. said stimulation in a cow 
will improve the offspring in that direction. 
Prof. Gold. Conn , said the Association could 
get records which farmers would uot dispute, 
aud they should be of breeds as well as cows. 
He agreed with Dr. Sturtevant that forcing 
will injure a cow’s future usefulness. 
Mr. Hardin said that we want a standard of 
profit so low that any cow can come in. 
Dr. Sturtevant;—“This is no struggle be¬ 
tween thoroughbreds aud natives. I want to 
help you all I cau, without having much faith 
in it.” 
Mr. Neilsou, N. J.“The feeding-testis 
important, as it will be an educator. My cows 
which do best often have calves good for 
nothing. This, I think, substantiates Dr. 
Sturtevant’s theory, that forcing injures a cow. 
1 have been told that the next generation would 
make it all right.’’ 
Mr. Barney, Ohio, did not think forcing in¬ 
jurious. 
Dr. Heath:—“The principle of Dr. Sturte¬ 
vant is endorsed by medical men. Over-worK 
and over-8timulatiou do injure the vitality and 
strength of au annual." 
Mr. Hardin moved that the meeting pioceed to 
make an organization aud that a committee of 
five be appointed to draft a constitution aud by¬ 
laws—carried. The committee were L. S. Har- 
diu, Ed. D Barney, F. D. Curtis, E. Reeder, 
W. L. Rutherford. The meeting theu adjourned 
until evening when the committee reported a 
constitution and by-laws which were adopted. 
The name of the new organization Is The Na¬ 
tional Dairy Cattle Club. The following offi¬ 
cers were elected: Pres. T. S. Gold, Conu.; 
1st Vice Pres. H. C. Hoffman, N. Y.; 3d Vice- 
Pre6. H. Stewart, N. J.;Sec. L-S. Hardin, N.Y.; 
Treas, R. H. Allen, N. Y. ; Executive Com¬ 
mittee, F. D. Curtis, N. Y., W- L. Rutherford, 
N. Y.; Jas. Neilsou, N. J., Edw. E. Barney, 
Ohio, Ezra Micheuer, Pa. The above gentle¬ 
men represent all of the different breeds, in¬ 
cluding the natives. At a meeting of the 
Executive committee who were charged by the 
Constitution with preparing the necessary rules 
aud regulations to govern the Association, it 
was agreed that: the fee for meinbeiship shall 
be $o. and for record $3, with 85 per cent dis- 
eouut to members. The fee for a subsequent 
record of the same cow and for the other cows 
in the same dairy, $1. There shall be three 
grades of test aud record for milk or butter 
one of a week; one for three days during 
the first week of each month, and one contin¬ 
uous for the eutire year. A staudard of profit 
for a cow was set at 4000 pounds of milk for a 
year, aud ot butter 800 pounds. Further prin¬ 
ciples and details were subsequently agreed 
upon to place the club upon a working basis. 
The officers Iu charge are men of experience, 
and state that, they realize the difficulties in 
the way of success aud will work carefully. 
4 
