1002 
THE RURAL NEW-YORKER 
873 
NEW YORK DAIRYMEN'S ASSO¬ 
CIATION. 
Part II. 
John Gould, of Ohio, discussed “The 
Dairyman’s Triumph” and made out a 
strong case showing how the man with 
the cow has helped build up our National 
prosperity. “It is computed that we are 
now producing 1,100,000,000 pounds of butter 
annually, and about 500,000,000 pounds of 
cheese, in addition to the milk trade, and 
are exporting practically nothing, while 
even in 18S0 we sent abroad 127,000,000 pounds 
of cheese and 40,000,000 pounds of butter. 
Why this change? Because with educa¬ 
tion and skill, with cold storage and better 
ways of handling, we are now making our 
butter and cheese so much finer that we 
are consuming it at home and saving 
freight and commission. It is safe to pre¬ 
dict that we shall soon be importing no in¬ 
considerable proportion of the butter and 
cheese we consume. At present no market 
in Europe can pay Jamestown prices for 
these commodities.” 
Prof. H. A. Harding, of the Geneva Ex¬ 
periment Station, read a businesslike paper 
on “Rusty Spots in Cheese.” A thorough 
cleaning of the factory is necessary when 
this trouble appears. Hot diluted potash 
is used for scrubbing followed by white¬ 
wash on walls and ceilings. Live steam 
must be turned upon all vats and utensils. 
The substance of Prof. Harding’s paper is 
published in the form of a bulletin by the 
Geneva (N. Y.) Sta*>on. All dairymen 
should send lor it. 
F. G. Urner, editor of the N. Y. Produce 
Review, discussed “Markets for Dairy 
Products.” He said the ideal system of 
marketing was that which distributes the 
produce from the producer to consumer, 
with the least cost. There is an evolution 
at work, which is slowly and naturally 
bettering our methods of marketing. Bet¬ 
ter transportation and cold storage facili¬ 
ties are securing more uniformity in prices, 
so the producer gets a more dependable 
and stable market. The producer is being 
brought into a more direct contact with 
the consumer. Improvement of quality and 
cooperation of producers are the main fac¬ 
tors in the improvement and control of the 
dairyman’s market. In reporting the meet¬ 
ing in his paper Mr. Urner made this criti¬ 
cism: 
“The Association is not a historical so¬ 
ciety; the eyes of its members should be 
turned forward rather than backward. In¬ 
stead of continually reverting to what has 
been accomplished in the past, as seems to 
be the fashion at every succeeding annual 
convention, would It not be better to dwell 
upon the possibilities of the present and fu¬ 
ture? Instead of taking up half the time 
of the sessions with an account of how the 
American farmer has compassed the coun¬ 
try, and magnifying the deeds already ac¬ 
complished would it not be better to devote 
the whole time to a more minute and prac¬ 
tical consideration of the duties of the day 
and hour?" 
George L. Flanders, of the State Agricul¬ 
tural Department, read an able paper on 
the Comity of States, in which he dis¬ 
cussed the question of interstate commerce. 
It would be Impossible to do justice to this 
paper in any synopsis. 
H. E. Cook read a paper on “The Devel¬ 
opment of Fancy Milk Products.” The cen¬ 
ter of the fancy cheese industry is in 
Greene County, Wis., where the people are 
mostly Swiss. The fancy cheeses are in 
growing demand, and the industry should 
receive more attention. The cheese is made 
in kettles now manufactured with steam 
connection. The curd is cooked at a high 
temperature, and a large waste of fat takes 
place, which is saved in the better equipped 
factories, by passing the whey through a 
separator, or is hand skimmed. The cheese 
requires from 75 to 100 days for curing. First 
it is put in a cellar, with a temperature of 
65 to 70 degrees, next in a temperature of 
60 to 65 degrees, and finally in a tempera¬ 
ture not above 60 degrees. It is a sweet 
milk production, yet there are certain fer¬ 
ments, apparently demanded, for develop¬ 
ing its flavor, and especially the “eyes” for 
which it is noted. There is a group of Ger¬ 
man cheeses that have as a basis of manu¬ 
facture, the same general principles. The 
cheeses when cured, take on a peculiar 
flavor, for which taste must be acquired, 
and they are highly prized by our foreign 
population. The curds are dipped at a 
temperature of 86 degrees and placed on 
a draining table, the temperature being 
held at about SO degrees, during the drain¬ 
ing process. These cheese are to some extent 
consumed fresh. The American consumers 
are learning to like fresh cheese. In the 
manufacture of fancy cheese the pure and 
sweet condition of the milk is of great im¬ 
portance, and without this skill is wasted. 
Quality is dependent on complete and care¬ 
ful drainage. The dealer should be the 
first man to consult before venturing ex¬ 
tensively in the manufacture of such 
cheeses. Prof. G. W. Cavanaugh also read 
a paper at the evening session, entitled. 
“Chemistry of Milk.” The development of 
the lactic acid, and the accurate measur¬ 
ing of the amount present, has assumed an 
important place in butter making. Butter 
makers state that there is a direct relation 
between the amount of acid, and the flavor 
of the butter made from it. Nearly every 
large butter maker now applies the prin¬ 
ciple of chemistry, when he measures the 
acid with a standard solution of alkali. 
Chemistry has aided in the solution of the 
problem of showing the relation of food 
nutriment to milk constituents. As the 
protein in foods costs more than the starch 
and sugar, it follows that the casein of 
milk is the most expensive constituent to 
produce, though the fat nearly always de¬ 
termines its market value. When the 
dairymen shall so adjust the proportions 
of food constituents to milk production 
with the same skill as the manufacturers 
treat their products, we shall be on the 
way to cheapening the production of milk. 
Prof. I. P. Roberts read a paper on “The 
Improvement of the Dairy Cow.” He said 
every cow in New York State is just as 
good as she can be considering her breed¬ 
ing, food and environment. Yet the sad¬ 
dest fact we have is the low production 
of the average dairy cow. There are too 
many nondescripts in the dairy herds. The 
improvement of these cows, by more thor¬ 
ough blood in them, must begin by edu¬ 
cating men to breed them. Our breeders 
have failed to meet the demands of the 
dairymen. They are selling us sires from 
dams that are of the dairy type, and are 
of low milk or butter production. We need 
to breed desirable characteristics into the 
dairy cow, then to put her into the best 
environment possible, and feed her food 
that will make milk. 
O. C. Gregg, of Minnesota, in his ad¬ 
dress on “Ideal Types of the Dairy Cow," 
told how he had failed to improve his cows 
for dairy purposes, by purchasing sires of 
breeders of purebred stock, and he was 
obliged to study the subject of breeding 
for a higher production of milk and butter. 
He learned how Nature’s plan is to evolve 
new types, by change of environment and 
demands on the organs of animals. He 
profited by the study of the science of 
breeding, and began to breed along the 
lines of the maternal development of the 
cow, with the form of the ideal cow in his 
mind. First, he said, the dairy cow should 
be open and loose ribbed to allow for the 
development of the nutritive organs. This 
is in direct opposition to the beef animal, 
which is close ribbed. The cow should 
have thin neck and shoulders, small horns, 
as showing the eliminating side of the an¬ 
imal. and developing the maternal side. 
The cow should have a large “middle 
piece” or deep body, showing large ca¬ 
pacity for food. The sire at the head of 
the herd should be of the dairy type. 
Dr. Jordan spoke on “Economics of Feed¬ 
ing Animals.” He said we want funda¬ 
mental information, or facts that are the 
basis of true success in agriculture. Ig¬ 
norance never saved anyone, morally or 
financially. No farmer can purchase fer¬ 
tility for his soil, or food for his animals, 
unless he has reliable knowledge about 
some things. He must have some scien¬ 
tific knowledge. Science is only well- 
grounded knowledge. The subject of feed¬ 
ing depends largely what you can grow on 
your farm. For instance. Alfalfa is worth 
a trial on every farm in this State, to see 
if you can grow it. Every farmer should 
be an experimenter on his own farm. In 
no other way can you obtain so valuable 
knowledge. Study your own farm, to 
learn what you can best do with it. Some 
farmers can afford to pasture their cows 
wholly, and some cannot. What you can 
best produce on your farm is the import¬ 
ant question to you. The cost of the food 
you grow cannot always be estimated by 
what your time is worth at good wages, 
for all farmers could not get pay for their 
time in this way, if they did not grow for¬ 
age crops. The great problem is how to make 
the farm feed the cow. He said the land 
at the experiment station used for growing 
cattle foods produced food worth $18 per 
acre. 
MILK NOTES. 
The milk from this section nearly all goes 
to the Mutual Milk and Cream Company at 
their station at Falls Village, though some 
goes to the Borden stations at Canaan, 
Conn., and Millerton, N. Y. The Mutual 
Company gives the following prices for six 
months from October 1, 1802: October, $1.12; 
November, $1.20; December, $1.25; January, 
$1.25; February, $1.15; March, $1.10 per 40- 
quart can. The foreman of the receiving 
station told me that they had exactly the 
same dairies as last year, and were re¬ 
ceiving 600 quarts per day less than a year 
ago. They now receive about 90 cans, I 
think. There is an abundant supply of 
forage but much of the hay was cut late, 
and some badly damaged by rains. Corn 
in many cases was poor and farmers will 
have to buy more grain than usual. The 
feeds principally bought by the farmers 
are Buffalo gluten and Pillsbury’s fancy 
mixed feed. Many farmers keep too many 
cows which pay no profit, and few under¬ 
stand that plenty of good care will largely 
increase the flow of milk. h. g. 
Falls Village, Conn. 
The milk trade at Cleveland, Ohio, has 
grown rapidly during the past few years. 
This increased demand for raw milk means 
less to be delivered at cheese factories and 
creameries, and this prevents too much of 
a surplus. People in the city are using 
more milk than ever before. It was form¬ 
erly regarded as a luxury but now is 
known as a food. Where people formerly 
bought a pint they now want a quart or 
more. The restaurant trade in milk has 
been multiplied—10 glasses are sold for 
drinking purposes where one was formerly 
called for. Even the great department 
stores now sell great quantities of bottled 
milk at a low figure—as "leaders” for the 
purpose of drawing trade. This increased 
use of raw milk is one of the most en¬ 
couraging signs of the business. J. 
A Quart Bali. 
Now and again there is an item in the 
newspapers concerning the birth of a 
puny baby so small that a quart cup 
holds it comfortably. If the article told 
all the facts it would probably tell also 
of a mother who in weakness and misery 
had looked forward to the baby’s advent 
with shrinking and fear. 
To have fine, healthy children the 
mother must be healthy, and it is the 
common testimony 
of mothers that the 
use of Dr. Pierce’s 
Favorite Prescrip¬ 
tion not only pro¬ 
motes the mother’s 
health but also gives 
her strength to give 
her child. 
'* Favorite Pre¬ 
scription ” accom¬ 
plishes these results 
by tranquilizing the 
nerves, promoting a 
healthy appetite, 
and giving refresh¬ 
ing sleep. It increases physical vigor 
and gives great muscular elasticity, so 
that the baby’s advent is practically 
painless. It is the best of tonics for 
nursing mothers. 
”I gladly recommend Dr. Pierce's favorite 
Prescription,” writes Mrs. J. W. G. Stephens, of 
Mila, Northumberland County, Va. "before 
my tiiird little boy was born 1 took six bottles. 
He is the finest child and has been from birth, 
and 1 suffered very much less than I ever did 
before. I unhesitatingly advise expectant 
mothers to use the ‘favorite Prescription.’" 
The dealer who offers a substitute for 
w Favorite Prescription ” does so to gain 
the little more profit paid on the sale 
of less meritorious medicines. 
Dr. Pierce’s Common Sense Medical 
Adviser, containing 1008 pages, is sent 
free on receipt of stamps to pay expense 
of mailing only. Send 31 one-cent 
stamps for the cloth-bound volume, or 
only 21 stamps for the book in paper 
covers. Address Dr. R. V. Pierce, Buf¬ 
falo, N. Y. 
Fleming's 3 are free if they fail. 
SPAVINS CURED 
IN 45 MINUTES. 
Fleming’* Spavin Cure has 
novor yot failed. Oue treatment 
only usually needed. Not severo, 
can’t harm, does not scar. Every 
claim made good or no pay. 
Nothing else at all like it.. You 
can’t afford not to write us today. 
Equally good for Curb, Splint, 
Ringbone, otc. 
WE WANT CASES OF 
Fisfula & Poll Evil 
Cure them in half the usual time 
with Fleming’s Fistula and 
Poll Kvil Cure. Simple, easy, 
painless, and can’t fail. No longer 
need for the existence of a single 
case of either disease. 
We Cure Lump Jaw 
Every case. No pay if Flem¬ 
ing’* Lump Jaw Cure evor 
fails. Now used by nearly every 
prominent stockman on tho 
continent. . 
Write us today for circulars on 
any or all tho above remedies. 
State which circulars are wanted. 
FLEMING BROS., Chemists, 
222 Union Stock Yards, Chicago, III. 
DIIDTIIDE CURED while you work. You pay 
HU' I Ulik $1 when cured. No cure no pay 
/ Can Sell Your Farm 
no matter where it is. Send description, state price and 
learn how. Est.’96. Highest references. Offices in 14 cities. 
W. M. Ostrander, isnN. A. Bldg:., Philadelphia 
QAVV MACHINES 
V • u TlKK. Tho best circular uiul drag 
powers, etc. 
.... _ rag 
I saw machines ever put on the 
market. Strong frames, bab¬ 
bitt. boxes, best steel blades, 
j the fastest cutting, safest and 
strongest built. Also horse 
powers, silos, cutters, dog 
HARDER MEG. CO.. 
Cobleskill, N. Y. 
DON’T GROPE IN THE DARK 
Avoid all mineral and poisonous substances; they heal 
naturally by scabbing and drying. Insist on having 
VETERINARY PIXINE 
It penetrates, absorbs and heals. Its power Is a 
revelation. Positively cures chronic scratches, grease 
iieel, speed cracks, hoof root, cowpox, mange and 
sores. Money back If It fails. 
2 oz.. 25c.; 8 oz., 50c.; 5-lb. pkge., $4. 
At all druggists and dealers, or sent prepaid. 
TROY CHEMICAL CO., TROY, N. Y. 
“ SAVE -THE - HORSE » 
(TRADE-MARK) 
Facts so true—results so convincing—need one wonder why our written guarantee which accompanies 
every bottle was constructed so that it is equivalent to a bond. 
1752 N. St.. Washington, D. C. 
Gentlemen—In the case of my horse I can say I was 
not sanguine when t hree Veterinary Surgeons after 
examining the horse said he could not bo cured of 
bone spavin All agreed that he would probably be 
latue the rest of his life. It was a case of two years 
standing, and the horse was 12 or 18 years old and 
they said it was almost impossible to cure such a 
case. I had him blistered several times withe.uv re¬ 
lief. 1 paid flU for two applications of a wonderful 
cure and sent, him In the country for pasture theearly 
part of the Summer, and while there fled a bottle of 
-but ho came back to me on three legs, as It were, 
with an awfully blistered leg. I would not have him 
tired and sent for your medicine, and after the sore 
healed my groom applied the remedy as directed. I 
did not use him for a week or two, but as he grew 
better, I used him frequently. His lameness gradually 
left him, and to-day he seems as well as ever, so that 
the horse which two months ago would not have 
brought $5 at auction is worth all of $800 to me and I 
have never ceased to bo grateful to the "Save-the- 
Horse” remedy and have recommended It without 
hesitation and you deserve all success. 
W. H. BURNETT. 
New York, N. Y. 
Gentlemen—My horse was hurt on the outside of the 
hock by a severe blow which caused a hard swelling 
to form below the hock. The Veterinary blistered 
her and laid her up for a week. He said It was pos¬ 
sible he would nave to lire and blister her several 
times before it would be entirely removed, fused 
part of the bottle purchased from you, and the lump 
appears to be entirely removed, and I have worked 
her continually. C. C. UANGHAM. 
Painter and Decorator, 245 W. 20th St. 
Some Cases Take Two Bottles. 
New York, N. Y. 
Gentlemen—1 used two bottles of “Save-the-Horse’ 
as a last resort, not having very much faith in adver¬ 
tised preparations. The horse treated was a very 
valuable bay tandem leader. He had a bone spavin 
deep seated, and at the time I started to use " Save- 
the-Horse” had been laid up about 8 months. He had 
been blistered and he had been tired once, and was 
just as lame as before. My coachman applied your 
remedy as directed and I am glad to say the horse is 
absolutely sound to-day and has been so for several 
months. I used the horse during treatment for light 
driving only. I consider your remedy one of the most 
wonderful things on the market to day, and I am very 
glad indeed to btf able to state tho facts In the case. 
EDW. H. HAWKE, Jk„ Law Offices, G« B’way. 
. Blauvelt, N. Y. 
Gentlemen—Our business Is boarding and caring for 
horses. We have many sent here to be treated for 
various atlllctlons, among them and on which our tlrst 
trial of “ Save-the-Horse" was used was a valuable 
mare with a pair of bug spavins. We do notknow 
definitely of how long standing, but she had been 
treated by a Veterinarian and pronounced incurable. 
Having noticed your advertisement, we decided to 
give it a trial. We began treating her about the mid 
die of June, and at that time she was very lame, bur, 
wo allowed her to run In pasture all the time we were 
using “Save the-llorse" lof which we used not quite 
one bottle' and to-day she is a sound horse. We will 
soon begin treating one with bone spavin that has 
been fired but not cured. Our faith in it is so strong 
that we are almost willing to guarantee the cure. 
W. H. BURR. 
Positively atnl permanently cures Bone and Bog Spavin, Ringbone, Curb, Thoroughpin, Splint, 
lapped Hock, Shoe Boil, Wind Puff, Weak and Sprained Tendons, and all Lameness. 
Contains no arsenic, corrosive sublimate or other forms of mercury, or any injurious ingredient. 
Work horse continuously if desired. Cures without scar, blemish or loss of hair. 
$5 PER BOTTLE. 
Written guarantee with every bottle, constructed to convince and protect you fully. The need of 
second bottle is almost improbable, except in rarest cases. Guarantee covers effectiveness of one 
bottle. Copy of guarantee sent upon application. 
$5.00 a bottle at all dealers and druggists, or sent prepaid by tho manufacturers. 
TROY CIIEMICALIj OO., Troy, 3XT. Y. 
