1903 
287 
THE RURAL NEW-YORKER. 
A TALK ABOUT CHEESE. 
I do not understand why more cheese is 
not made. On the average it takes fully 
three gallons of milk to make a pound of 
butter; while one gallon of milk will make 
a pound of cheese. Our grocers sell butter 
and cheese at the same price, 20 cents per 
pound, and the average consumption of 
cheese is only about pounds, while at 10 
cents a pound vastly more would be used, 
but it seems to have gone up. The R. N.- 
Y. used to uuote it under 10 cents, but even 
then it was Quoted here at 15 cents and 
over. s. B. H. 
Crawfordsville, Ind. 
The amouiit of milk usually required 
for a pouud of butter is from 20 to 25 
pouuds; for a pound of cheese a range 
from 8 to 11 pounds—a ratio of 1:2.4 may 
be a fairly safe one. The variation in 
cheese production from the same quality 
of milk will always vary somewhat in 
different factories on account of the 
greater assimilation of water by some 
makers. The price is very high for 
cheese and very low for butter. Cheese 
will cost 15 cents wholesale, at present, 
and butter cents, so 1 am unable to 
see how butter can be retailed at 2U 
cents. 1 should doubt the safety of buy¬ 
ing it as pure butter. It is true, how¬ 
ever, that cheese is usually sold at a 
higher price over first cost than butter, 
due almost entirely to the comparatively 
small sales of cheese. We are, as a people, 
large consumers of butter; we eat nearly 
ali of our immense production of 1,- 
492,099,113 pounds, or nearly 18 ]^ pounds 
per capita. While we produce only 299,- 
000,218 pounds of cheese, our per capita 
consumption is 3% pounds. If we could 
become a cheese consuming people, so 
that larger quantities could therefore be 
sold, the retail price would at once drop. 
Grocers invariably tell me that the 
profits on cheese are not larger than 
upon other staples. It is very unfortu¬ 
nate indeed for both the dairy interest 
and the consumer that more cheese is 
not used; a comparatively cheap food, 
not pei’ishable, always ready, needs no 
c<jokiug, has practically no waste, and 
i.s most digestible. People often say that 
it is quite indigestible. That may be so, 
when taken as a dessert, because a de¬ 
sert is just that much more than, we 
ought to eat. Use cheese as a part of 
the meal, with plenty of water and not 
often will trouble follow. It is a most 
concentrated food. While many of our 
foods contain only a very small propor¬ 
tion of water in their natural condition 
when prepared fur the table, they may 
carry from (>6 to 75 per cent of moisture 
Full cream cheese has about 33 per cent. 
As makers we are partly responsible for 
this small consumption; we have been 
educated by a British trade, which calls 
for a much drier cheese, and only 
slowly do we adapt ourselves to Ameri¬ 
can tastes. We are, however, slowly 
taking on American notions, and the 
trade is increasing proportionately, 
especially through the South and West. 
The passage of the “Pilled Cheese” law 
has stimulated the trade, and I am sure 
wo are on the high road to a more ra¬ 
tional cheese trade in this country. The 
manufacture of the so-called fancy 
cheese is taking on larger proportions, 
and I am confident we shall increase 
our demands for these soft, small 
cheeses even more rapidly than for the 
American or Cheddar product. Eat more 
cheese. 
H. E. COOK. 
Eao Oleomargarine.— The New York 
Pi-oduce Review described a new patent 
taken out by a Swede named Bergman. 
Were is a portion of it; “In carrying out 
me Invention I employ 60 per cent pure 
tard 30 per cent of eggs and 20 per cent 
I tallow. In preparing the ingredients 
ne lard and tallow may be melted either 
separately or together, it being desirable 
m lalse the temperature of the lard to 60 
egrees Fahrenheit, and when melted the 
ntes and yolks of eggs are beaten for 
minutes and are then mixed 
* h the molten tallow and lard. The in- 
Kredlents being thus compounded, the 
submitted to a steam or other 
ne^and allowed to boll for from 15 to 3 ' 
been 
tur« minutes the mix- 
s tran.sfei'red to a tank, where it 
i.s allowed to cool off. During the time 
that the mixture is cooling off a constant 
stirring is kept up, and afterward the mix¬ 
ture is mixed with salt in the regular 
manner by means of a butter-machine.” 
The Jersey herd of Case & Walker, 
Rushville, Ind., contains a number of in¬ 
dividuals of more than ordinary merit. 
Several of the animals to be offered at 
their auction, April 28, are progeny of 
Carnation’s Fern’s Lad, son of Golden 
Lad, a first prize winner at five different 
State fairs. Other animals offered are 
descendants of Golden Fern’s Lad, Finan¬ 
cial King and Fabulous Interest. 
Horseless Trucks.— As to the use ol 
automobile trucks this company, while 
watching the progress being made with 
Interest, is of the ooinlon that their con¬ 
struction has not yet reached that degree 
of perfection to warrant their use, but we 
do have confidence, however, that the time 
is not far distant when such further im¬ 
provement will be made as to make them 
profitable and practically adaptable to the 
service of all express and trucking com¬ 
panies. r, J. HICKEY. 
Wells Fargo & Company Express. 
RUB ON 
“PainkiUer 
and the Rheumatism’g gone. 
Monarch Stump Puller 
will pull 6-foot stump In three minutes. 
Guaranteed to stand 250,000 lbs. strain. 
For illustrated catalogue and discounts 
address MONARCH GRUBBER CO., Lone Tree, la. 
Hubbard’s Fertilizers do not rest until the work is done; when the ground 
freezes, they rest, but only then. In connection with this statement, kindly read 
the following from the Past Master of the Massachusetts State Grange: 
The Rogers & Hubbard Co., Middletown Conn. Marboro, Mass., Oct. 6,1902. 
Gentlemen—I used about nine tons of Hubbard’ Fertilizer this season and am satisfied that It paid. This 
was particularly true of the Hubbard’sOats and Top Dressing. Its use enabled us to cut the first crop before 
July 1st, after which date there came on a long spell of wet weather, and while most farmers were com¬ 
plaining because their hay was spoiling or getting over-ripe, we were growing a fine rowen crop which cut 
over a ton per acre by the middle of August, and at this writing there Is a third crop almost heavy enough 
to cut. Yours truly, E. B. HOWE, Fast Master, Massachusetts State Grange. 
The letter speaks for itself—comment seems unnecessary. We hope you will 
decide to use the Hubbard Fertilizers. Our book, “ Hubbard’s Fertilizers for 1903,” 
giving full description of our different brands, sent free to any address. Apply 
to our ‘ ‘ Local Agents ” or direct to 
THE ROGERS & HUBBARD CO., 
MIDDLETOWM, CONN. 
Bowker’s 
Fertilizers. 
Two Farmers in partnership at Kinderhook, Ohio, write that they have 
been using Bowker’s Fertilizers for 11 years with the best of satisfaction, and 
report among other results the past season, one 38 acre field of wheat which 
threshed out 331^ bushels per acre on the average throughout the piece. They 
sum up all their experience however in a few words, which mean a great deal 
to us, and which should mean a great deal to all prospective purchasers of 
fertilizers, namely: 
“The name BOWKER on a bag of Fertilizer 
is a’good enough guarantee for us.” 
Think for a moment what that means in these days of sharp competi¬ 
tion and business methods; and also read what the old reliable “ Country 
Gentleman ” says concerning the Bowker Company: 
“ The house is one of the oldest and strongest in the country, as readers know. Anything they 
say may be trusted and anything they sell may be bought and used with confidence.” 
It has been the work of 30 years to build up this kind of reputation in 
which farmers have confidence. The progressive policy that has kept the 
Bowker Fertilizer Company in the front rank for 30 years has paid both our 
customers and ourselves, and it is our intention to continue it. 
A MARVELLOUS GROWTH IN 30 YEARS. 
1872 ■ 100 tons. 
1882 
1892 
1902 
15,000 tons. 
— 30,000 tons. 
60,000 tons. 
On/y good Fertilizers could have shotvn this tvonderfid increase. It will pay you to see our 
local Agents, or correspond with us before purchasing your fertilizers this season. 
BOWKER 
Boston. 
COMPANY, 
New York. Cincinnati. 
