70S 
cars. Hence the need of State legislation to 
directly protect consumers who may be im¬ 
posed upon t hrough these channels, The prin¬ 
cipal revenue receipts from bogus butter will 
be confined to the licenses of the first quarter 
of i he year’s euforcenieut of the national 
statute. Congress was called upon for an im¬ 
mediate appropriation to enforce the law. 
CHEESE. 
The President in his opening address de¬ 
nounced skimmed and adulterated cheese as 
one of the worst evils of the dairy business. 
It has greatly lessened the home consumption 
of cheese as the stuff is not only indigestible, 
but unpalatable. Mr. Seymour, of New York, 
was convinced that if the dairymen would 
give our home consumers none but the besr. 
whole-milk cbeese, the consumption would be 
doubled in five years. A State brand for full 
cream cheese, like that provided by the State 
of New York, was recommeded by the con¬ 
vention. The superiority of Canada cheese 
was referred to, when the writer explained 
that it is due to the fact that the Canadians 
use the sweet-curd process iutroduced by 
Prof. L. B. Arnold which consists in drawing 
the whey sweet, keeping up the temperature 
of the curd, and developing the acid out of the 
whey. In this way, there is no danger of 
sour cheese, nor of cutting out the phosphates 
and fats with acid, since ouly a very small per 
cent, of the sugar remaius in the curd and will 
not develop acid enough to do auy injury. 
Failure on the part of those who condemn the 
sweet-curd process comes from too great a 
burry to put the curd to press after the whey 
is drawn, and not holdiug it a sufficient leugth 
of time for the development of acid and the 
renuet action to take place. When this is 
done, a rich, mellow and firm, but never a 
hard and dry or sour cheese is the result. 
BETTER. 
The best form of package for butter was 
declared by a vote of the convention to be tin, 
covered with a wooden jacket. There is cotn- 
plaiut of a “woody tiavor,” caused by contact 
of the butter with the wood. Tins arises 
mainly from the laziness and neglect of the 
dairyman to properly soak aud scald the tub 
and then saturate it with brine, aud partly 
from the use of bitter or other bad-flavored 
woods in making tubs. The only objection 
raised against tin. is the ease with which it 
bruises, which is remedied by the wooden 
jackets, and the possibility of the generation 
of chloride of tin, which is poisonous, from the 
contact of the salt or brine with the tin. Only 
one case of this kind bad been heard of, while 
in years of practice in canning and sending 
butter to South America no complaint has 
been heard. The fact that the United States 
Government has butter put up in tin cans for 
long sea voyages was referred to as evidence 
that no serious results follow the action of the 
salt on the tin. Salt is a very common and 
very stable compound, and in ail probability 
the combination is not likely to be broken by 
the attraction of the chlorine for the tin, or 
of the sodium for the fats of the butter, 
especially when the air is excluded. Objec¬ 
tions were made to the use of paraffine, or of 
paralliued paper, a cotton cloth to cover the 
package being preferred. Tin is more liable 
to oxydation, but the smearing of grease pro¬ 
tects it in tbis respect, Oue member called 
attention to the fact that if two tin pails, ex¬ 
actly alike, were filled, one with brine and the 
other with soft water, the one filled with 
water would be first attacked by oxygen aud 
suffer the most. 
COLORING. 
The president expressed the opinion in his 
address that people are gene raily becoming 
aware that coloring butter and cheese adds 
nothing to improve their quality, and that it 
might be proper to discuss the question of 
abandoning coloring, especially as this is one 
of the chief means of successful counterfeit¬ 
ing. It is a fact worth observing that the only 
foreign ingredient, of modern origin, used by 
dairymen, should afford the most efficient aid 
to the counterfeiters of dairy products. 
Coloring, aside Horn appearance, can do no 
possible good, and theoretically is objection¬ 
able. It enables the maker of inferior goods 
to give them the hue of the finest. He may 
half starve his cows and make naturally a 
butter as pale as it is poor, but by the use of 
color he is enabled to deceive his customer as 
to appearance. Abolish coloring, aud leave 
all batter to bo sold for just what it is, and 
what it appeal’s to be, and the dairyman 
would be compelled to keep up the color, if it 
is kept up, by keeping his cows in good 
thriving condition and giving them the best 
food for butter production. He could not 
conceal the condition of his herd behind the 
bottle of prepared coloring fluid. Although 
the convention took no action, and favored 
the toleration of coloring by the dairyman, 
while opposing it in the manufacture of imita¬ 
tion butter, it nevertheless might be in the 
nov n 
interest of honesty and progress to abolish the 
practice of coloring altogether. Butter and 
cheese may as well wear their natural garb as 
any other article of food, and honesty in food 
products and manufactures is a desideratum 
of the times. 
HONESTY AND QUALITY. 
The writer read a paper iu which he insisted 
upon strict honesty on the pn ft of the dairy¬ 
man, and the keeping up of the quality of his 
product by using the best salt, the best color¬ 
ing—if any—and doing the best, work possible. 
Any inferiority is an aid to the bogus butter 
manufacturer by lowering the standard. By 
keeping up the quality imitation is rendered 
more ditlieult, confidence is established on the 
part of the consumer .consumption is increased, 
and thereby prices are enhanced. The rage 
for cheapness, the desire to obtain goods for 
less than they are worth, regardless of equity 
or the rights of the laborer, is demoralizing all 
branches of industry end rendering the moral 
atmosphere as corrupt as the commercial, and 
full of violence and danger. In the end, the 
farmer has nothing to gain by dishonesty, and 
of all classes can afford to remain honest 
through all temptations aud rautBtions. If his 
industry is corrupt, it demoralizes all the in¬ 
dustries resting upon it. Some day it will lie 
found that “the god of cheapness is also the 
god of deceit and swindling.’'' A national 
anti-adulteration law is demanded by the ex¬ 
igencies of the times. It is time all the neces¬ 
saries of life were honestly exhioited aud sold 
for just what they are. If mankind would try 
it for a while, they would find that honesty is 
the best policy. 
EGGS. 
Which is the best package for eggs—the 
barrel or the case or box? The barrel seems 
to be preferred in New York, because of the 
system of delivery by express, whicb makes 
it cost no more for a barrel than for a box con¬ 
taining half the number of eggs. The smaller 
markets of Boston, Philadelphia and other 
cities appear to prefer the box or case. The 
suggestion that egg packages be returned was 
voted down as too laborious and expensive for 
the receiver. Although feasible in other 
cities, it is not so in New York, and the judg¬ 
ment was against shipping eggs in second¬ 
hand and more or less damaged packages. It 
appeared to be couceded that the barrel is not 
so good to keep eggs m, the center being speci¬ 
ally fiftble to injury; so that boxes are prefer¬ 
able where they can be used with sa t isfaction 
to the customer. President. Winsor specially 
protested against keeping eggs m cold 
storage, as they are liable to get musty and 
so quickly spoil when removed to a higher 
temperature. It is better to give them to the 
customer as fresh as possible. He bad no ob¬ 
jection to liming eggs, which is a philosophic¬ 
ally correct practice, and could not see the 
justice of holdiug limed eggs at a low price. 
For all cooking purposes, they are just as good 
as new-laid eggs. It is only when boiled that 
the objectionable flavor appeal’s. 
PRESERVING BETTER. 
Mr. Tower, of Michigan, described a process 
of melting newly-churned butter before salt¬ 
ing, and raising it to a temperature of 120 de¬ 
grees Fahrenheit, where it is held uutilall the 
caseous matter is precipitated aud the lighter 
matter has risen as a scum. The latter is tak¬ 
en off and the oil run into ice water. At a 
temperature of 55 degrees it is packed in tubs, 
being put in by layers and the salt sprinkled 
on and worked in only by the use of the pack¬ 
er. The tub is headed, filled with brine 
through a hole, and then plugged up and set 
away iu a cool place, where it is claimed it 
will keep for an indefinite period. It has no 
flavor or taste of butter, all the flavoring oils 
being expelled. In this way, the butter is kept 
until the market is satisfactory. Then it is 
raised to a temperature of 110 degrees, emulsi¬ 
fied with skinunod milk, aud thus made into a 
cream. This is treated the same as natural 
cream, the development of lactic acid being 
depended upon to give flavor. We thus have 
a good quality of oleomargarine made out of 
clean and wholesome material. This is all 
that can be claimed for the product. 
OFFICERS. 
A representative creameryman, H. B. Cour¬ 
ier, of De Kalb, HI., President of the Illi¬ 
nois Dairymen's Association, was unanimous¬ 
ly chosen President for the ensuing year, and 
Col. 11. M. Littler, Secretary of the Chicago 
Produce Exchange, was unanimously re¬ 
elected Secretary and Treasurer. 
T. D. CURTIS. 
THE USE OF ICE IN THE DAIRY. 
Five of the 300-word essays on butter-mak¬ 
ing, contributed to the management of the 
Iowa State Fair have beeD published. They 
are unanimous about the first most important 
requisites—good butter-cows well fed; par¬ 
tially with grain feed. Cleauliuess of the 
cows, milkers, milk and cream comes in next. 
Not one says a word about the necessity of 
aerating the cream; but all insist upon the 
frequent stirring of it, and especially if new 
cream is added. All insist upon frequent 
churning, and aerating the cream when churn¬ 
ing. Part of them recommend the use of ice 
water to keep the butter iu granules till the 
salting is effected. Only one betrayed a lack 
of information when giving the advice, “Keep 
ice out of milk and cream.” Many a factory 
has been saved from great losses by using ice 
to cool the cream both in aud out of the churn. 
While it is true that plenty of ice-water in 
•which to keep the pails, aud into which to wash 
the butter will do good, yet it is just as true 
that milk is not harmed by beiug poured di¬ 
rectly upon ice; aud cream can be mixed with 
it when needful to do so; and to my certain 
knowledge a perfect article and a long-keeping 
batter can be made by the “directice process.” 
It is a mistake to hold that pure ice, rightly 
used, is damaging to milk, cream or butter. 
Millions of dollars' worth of all three “go to 
the bad” every year for the want of it. If 
people would get old-fogy notions out of their 
heads, and put up more ice and use it in but- 
ter-makiug, and in keeping milk over-night 
for the cheese factories, they would save money 
that is now wasted. “badger.” 
MODE OF VENTILATING A HENNERY. 
The device shown at Fig. 4:1 S is an excel¬ 
lent oue for heating and ventilating a medi¬ 
um-sized hen house. It consists of a piece of, 
say, three-inch iron pipe running underground 
from the chicken house to the open air. so ar¬ 
ranged that the cold and pure air comes out 
directly against the heated stove, passing up¬ 
ward as it becomes heated, and. finally, escap¬ 
ing from a circular, or Other form of ventila¬ 
tor placed near the roof. The end of the pipe 
should be a few inches above the surface of 
the ground and covered with a sieve, to pre¬ 
vent the entrance of sand aud dirt. The box 
should be so arranged as to admit the cold air 
directly on the stove, and should have a lid 
so arrauged as to regulate the quantity admit, 
ted. The ventilator at the top of the hen 
house may be arranged in almost auy way, so 
that it permits the escape of the foul air. 
This device will secure a uniform tempera¬ 
ture and a free circulation of warm and pure 
air. It is the invention of Mr. Bates, of East 
Rockaway, L. I., and is not patented. It can 
be adapted to almost any hen house by almost 
auy one, and at a trifling cost. 
(i!)c 
NORTH AMERICAN BEE KEEPERS’ AS¬ 
SOCIATION. 
RURAL SPECIAL REPORT CONTINUED. 
Wintering bees; causes of winter losses; 
proper food and temperature paramount 
requisites; brood raising; feeding bees in 
Winter; curtailment of drone production; 
hiving swarms ; how to limit drone pro¬ 
duction; the use. of foundation. 
Dr. A. R. Mason, of Ohio, read nu essay 
upon “Wintering Bees.” The following are 
extracts:—The first question that would nat¬ 
urally be asked is, what is the cause of our 
winter losses? All kinds of causes are men¬ 
tioned, such as cold, confinement, too much 
and not enough moisture, excess of ventila¬ 
tion aud waut of ventilation, brood rearing, 
bad honey, starvation, pollen, lack of hiber¬ 
nation, etc,, but nearly all the bees lost lm\V 
dysentery, and it is pretty generally admitted 
that this is the great cause of winter loss. 
The next question, then, would bo, what is the 
cause of bee-diarrhoea? The answer to this is 
not so unanimous. That it is the result of an 
over-loading of the intestines but few will 
deny. Poor honey iu the hive may, but does 
not always produce it. The same is true of 
[ pollen, but diarrhoea is so seldom produced 
without pollen that the exceptions need hardly 
be taken into consideration. 
Many things might be named as aids in suc¬ 
cessful wintering; but all may be included in 
two—proper food and right temperature. 
Proper food Ls first in importance, aud may 
consist of eit her honey or sugar sirup, or both, 
and may, or may not, include bee-l»read. If 
it is desired to have brood-rearing going on 
before the bees can gather pollen iu the 
Spring, then it must be included iu the winter 
stores. Many successful bee-keepers say they 
do not want their bees to rear broods until 
they can gather pollen from natural flowers 
in the Spring; hut my own experience satis¬ 
fies me that 1 can get a much larger yield of 
honey from a colony that commences to breed 
in January or February than I can from oue 
that does not. 
Second oul} r to proper food is right temper¬ 
ature. I have had the best results with a tem¬ 
perature of about 45°, during the first part of 
the Winter, aud until brood-rearing begins. 
From this time on. I prefer a higher tempera¬ 
ture, gradually increasing to about 55°. A 
damp repository requires a higher tempera¬ 
ture thau a dry one. The bees should be 
placed in the cellar as soon as cold weather 
has become settled, winch, in Northern Ohio 
is usually about November 15th. An essay by 
Jamos McNeill of New York, was read entitled 
“Feeding Bees for Winter,” in which he de¬ 
fended the practice of wintering bees upon 
stores of sugar. There is no safer, or cheaper, 
food for bees during the Winter thau pure 
cane sugar. Its use has been objected to upon 
the ground that honey is thereby cheapened, 
but the essayist asserted that all improvements 
had produced the same result. 
W. Z. Hutchison, of Michigan, read an es¬ 
say on “Drones and Drone Comb” in which he 
took the ground that the only important func¬ 
tion performed by drones is that of fecundat¬ 
ing queens. The bees rear drones only when 
they are needed, or soon will be needed, for the 
fertilization of queens, aud when there is no 
further need for them iu this direction the 
workers either kill them or ’h ive them from 
the hive. It costs houey and the time of nurse 
bees to rear drones, hence their production 
should be curtailed. It may be asked why do 
bees rear so many drones if their only use is 
the fertilization of queens? Nature is always 
very prodigal in all matters per raining to the 
certainty of reproduction, and we can often 
step iu aud interfere to an advantage. A few 
dozen drones to each hive are sufficient. We 
have, and very properly too. paid a great deal 
of attention to the rearing of queens; while the 
drones have been reared hap-hazard. The 
breeders of stock well know that prepotency 
is on the male side, aud work accordingly. 
We may some time be able to control the mat¬ 
ing of queens; until tivn. the best wa can do is 
to control the production of drones iu inferior 
or ordinary stock, and rear large quantities of 
them and in the best possible manner, in su¬ 
perior colonies. 
Mr. Hutchinson had, for four years, prac¬ 
tised hiving swarms upon empty frames, al¬ 
lowing the bees to build their own combs in 
the brood nest; and had found it profitable. 
Since he had written upon the subject, others 
had adopted the plan. Some had succeeded, 
while others complained that the bees built 
too much drone comb. To prevent this he 
advised as follows: Do not have the brood 
chambers larger than five Langstroth frames. 
Have the frames supplied with “ starters” 
half an inch in width. Place the frames not 
farther apart thau an inch aud three-eighths 
from center to center. Use a queen-excluding 
honey-board. Have young queens. Remove 
the supers from the old to the new hive at the 
time of hiving, adding an extra case of sec¬ 
tions next the hive, i f necessary to give the 
bees sufficient room. 
Mr. T. F. Bingham, of Michigan, asked why 
not use full sheets of foundation? Mr. Hutch¬ 
inson replied that they would soon be drawn 
into full combs, when honey that would other¬ 
wise have been stored in the sections is placed 
in the brood nest. Mr. Bingham had tried, 
several times the hiving of bees upon shallow 
frames, both with and without foundation, 
and had secured 1 letter results by its use. Bees, 
he said, would occupy an empty brood cham¬ 
ber sooner than they would a super tilled with 
foundations. Mr, H. said that he did not put 
on supers filled with foundations only when 
hiving swarms, hut moved the supers from 
the old to the new hives, and the sections in 
these supers have combs in all stages of de¬ 
velopment, and the bees are soon buck at work 
upon the very sections they hud so hastily de¬ 
serted. 
Mr. 0. O. Poppletou, of Iowa, had attended 
the Iowa State Bee-keepers’ Association a few 
days previous, and this question had there 
been discussed, and five-sixths of those who 
spoke upon the subject favored the use of 
foundation, as by its use more honey had been 
secured aud the production of drone comb 
controlled. Mr. P. thought the success of Mr. 
