102 
THE RURAL NEW-YORKER. 
February 14 
NEW YORK STATE DAIRYMEN. 
ANNUAL CONVENTION AT GOUVERNEUR. 
A Large and Interesting Meeting. 
[ EDITORIAL CORRESPONDENCE.] 
The attendance the second day was 
very large, crowding the hall at all three 
sessions. 
The Cubing of Cheese. —Prof. H. H. 
Dean, of the Ontario Agricultural Col¬ 
lege, said that cheese is only about half 
made when on the curing shelf. Curing 
is a fermenting process, and the tempta¬ 
tion is to hurry it too much. He ad¬ 
vised taking sufficient time to ripen it 
properly, and this could be done only 
by the control of heat. He would 
locate the curing room on the north 
side of the building, and away from 
drains or sources of bad odors. It 
should be entirely insulated. He would 
construct the floors and walls so as to 
have an air space all around it, and pro¬ 
vide it with double windows and doors. 
The cost of building a room of this kind 
would be from $120 to $150, according to 
size. 
Heating the Room. —When a stove is 
used as a heater, the cheeses next it get 
too warm, and become overheated, so 
that the butter fats melt and run on the 
shelves. The cheeses at a distance are 
too cold, and the result of the whole is 
cheese of bad flavor, bitter and pasty. 
The system of heating by furnace is a 
better one. This is placed in the middle 
of the room, and surrounded with cor¬ 
rugated iron and asbestos, but so con¬ 
structed that the radiation of air doesn’t 
pass directly through the room; but a 
current of air, coming in under the 
guard of iron and asbestos, rises and, 
becoming heated in contact with the 
furnace, is evenly distributed, about the 
room. 
Sub-Eabth Ducts. —To regulate the 
temperature of the room, he built a sub¬ 
earth duct six feet deep, in which he 
placed six rows of six-inch drain tile. 
The outer end of this duct was provided 
with a galvanized pipe 30 feet high, and 
of course, the inner part connected with 
the curing room. The length of the 
duct was about 90 feet. This was pro¬ 
vided with slides so that cold air could 
be let into the curing room when the 
temperature of the room became too 
high. The ceiling was, also, connected 
with the outside air by the use of pipes 
and slides, to let out the warm air. The 
cost of the whole was about $65. Experi¬ 
ments show that 60 degrees is about the 
right temperature for curing cheese. The 
shrinkage is greater when the tempera¬ 
ture is above 60 degrees, and the score 
and texture are two points better at 60 
than at 69. Experiments along these 
lines showed that 100 tons of cheese 
cured at 60 degrees would market for 
$600 more than 100 tons of cheese cured 
at a temperature of 69, while the total 
cost of constructing the curing room in 
order to control the temperature and 
moisture perfectly would not exceed $300. 
The English Market. —The Canadi¬ 
ans aim to control the English market, 
and of course, they cater to the English 
tastes. Tons of literature are distrib¬ 
uted every year to the producers in order 
to educate them in the making and hand¬ 
ling of the milk. They have absolutely 
no trouble with filled cheese or oleomar¬ 
garine, as laws prevent their manufac¬ 
ture and sale. He pointed out that this 
is a direct benefit because it prevents the 
substitution of counterfeits for the de¬ 
mand now existing, and that it is an in¬ 
direct benefit because, in producing a 
good quality of both butter and cheese, 
the demand for them is stimulated and 
increased. The Canadians purpose to 
run their cheese factories for six months, 
and the butter factory for the other six 
months of the year. Canadian people 
now practically control the cheese mar¬ 
ket, and their purpose is to study the 
butter business, and to occupy the same 
position in the butter market that they 
now enjoy in the cheese trade. At the 
same time, he would rather see us Yan¬ 
kees make a fine quality of cheese than 
an inferior one, because a poor quality 
of cheese is difficult to sell, and is likely 
to remain in the shops and discourage 
the consumption of better quality. 
Filled Cheese. —At the close of Prof. 
Dean’s address, Gov. Hoard remarked 
that, in Wisconsin, there isn’t a pound 
of skim cheese made or sold. The laws 
provide that every filled cheese shall be 
made 10 inches in diameter and 14 inches 
high, and there is not a man to make it. 
No one wants to make filled cheese in a 
form to advertise just what it is. On 
this account, the price has been advanced 
from half a cent to a cent a pound. Their 
laws are scrupulously enforced. New 
York State, he said, is suffering from 
adulterations and frauds in the dairy 
products. New York is temporizing with 
the devil instead of standing up for the 
Lord. 
Dairy Economy. 
Cost of Butter. —Gov. W. D. Hoard 
spoke on Dairy Economy. The cost of 
a pound of butter depends on the intel¬ 
ligence of the maker and the capacity of 
the cow. At the Minnesota Experiment 
Station, the best butter cost from 14 to 
16 cents a pound. The Danish nation 
found cows whose butter cost as high 
as 70 cents a pound. The owners of 
these cows got 25 cents for it. Gov. 
Hoard has known of herds where a third 
of the cows did not produce butter enough 
to pay for their keeping, often falling 
from $12 to $15 behind. The dairy farmer 
is a manufacturer. The cow is his ma¬ 
chine. He puts feed that represents 
labor and capital into one end of that 
machine, and takes out milk at the other 
end. He must manufacture that milk, or 
pay for its manufacture into a food 
product. He must get down to the mar¬ 
ket, for the market will never yield to 
him. He must study better how to utilize 
the skim-milk, the whey, and all the by¬ 
products of the farm. We lack the 
ability to judge correctly the real value 
of a dairy cow. 
Cows fob New York. —Gov. Hoard saw 
a car-load of cows in his own town that 
had been bought for $50 a head to go 
into eastern territory. These cows should 
produce 6,000 pounds of four-per-cent 
milk to pay for their keeping, etc., in 
order to pay a moderate interest on the 
investment. At present prices, a cow’s 
product would be worth about $60, yet he 
did not see a cow in that car that would 
produce $50 worth of produce. He told 
the buyer that he would not pay $40 a 
head for any of them. The reply was 
that the cows had not been bought to 
sell to him; they were bought for Buffalo, 
and the eastern dairymen wanted good 
looks and size. What a comment, the 
Governor said, on the intelligence of the 
eastern dairymen. If they want size, 
why not buy elephants ? Few farmers 
ever find out the cost of their products. 
This is the difference between farmers 
and all other manufacturers. This fault 
results from a lack of good business 
training, which lies at the bottom of 
nearly all the mistakes and poor profits 
the farmer meets. He thought dairying, 
after all, must be a good business when 
it made a living, for some dairymen, 
under such poor management. He could 
not quite understand why God, in His 
wisdom, allowed some men to keep cows ! 
cow, at his calculation. The lesson from 
this was, first, take in more dairy knowl¬ 
edge ; learn to handle the cows so as to 
get out of them all they can produce. 
Second, breed better cows ; the average 
cow is robbing her owner of all profits. 
The average cow is always a poor cow. 
Third, produce on your farm the right 
kind of food for the dairy cow. Fourth, 
handle the by-products so as to get most 
out of them ; some men get double out 
of the waste products that others do. 
Farmers who keep “ average cows ” feel 
the pinch of poverty. They complain, 
and they have a right to complain. Their 
wives and families also, have a right to 
complain. The trouble with them is 
that they do not believe it pays to post 
themselves. They are troubled with in¬ 
tellectual lazmess. They are afraid it 
will hurt to think, and they go on, year 
after year, frying in their own fat. 
Work of Good Cows. —At the Vermont 
Experiment Station, cows were divided 
into three classes. First, those that made 
400 pounds of butter a year ; second, 
those that made from 300 to 400, and 
third, those that made from 200 to 300. 
Records were kept for three years, from 
(Continued on next page.) 
The slight cough may 
soon become deep-seated and 
hard to cure. Do not let it 
settle on the lungs. 
Think! Has there been 
consumption in your family ? 
Scott’s Emulsion is Cod- 
liver oil with hypophos- 
phites. These are the best 
remedies for a cough. 
Scott’s Emulsion has saved 
thousands who, neglecting 
the cough, would have drift¬ 
ed on until past hope. It 
warms, soothes, strengthens 
and invigorates. 
50 c. and $i.oo, all druggists. 
SCOTT & BOWNE, Chemists, New York. 
HOOK ON-CUT OFF 
The easiest-working, closest- 
cutting, simplest, strongest 
and handiest dehornei 
is the latest 
IMPROVED 
DEHORNER 
Never crushes the horn nor pulls it apart. Made 
on an entirely new principle.- -Catalogue free. 
WEBSTER A DICKINSON, Box «8, Chrlitlana, I’a. 
Weitern trade supplied from Chicago salesroom. 
WOODWARD’S WATERING BASIN 
A STABLE NECESSITY. BEE WHAT OTHERS SAY OF IT, 
Circulars Free. J. S. WOODWARD A SON. LOCK PORT.N. V 
GUERNSEYS. 
225 purebred Guernseys of the best American 
and Island breeding. Butter average, whole 
herd, 318 pounds per head. No catalogue. Come 
wad make your own selection. 
ELLERSLIE STOCK FARM, 
RHIXECLIFF, N. Y. 
g— B | | W [J III | —I have four fine 
»—> vJ 1 La La calves registered 
Jerseys, Ida’s Stoke Pogis or Exile breeding at 
fair prices. 
R. F. SHANNON. 907 Liberty St., Pittsburg, Pa. 
ENGLISH SHIRE HORSES. 
STALLIONS, MARES AND COLTS 
FOR SALE. 
One Stallion and two Mares Imported, and all of 
the best breeding, and good individuals. Prices 
Attractive. JNO. I. GORDON, Mercer, Pa. 
WILLSWOOD FARM 
wishes to have a buyer for their flock of SOUTH 
DOWNS, purebred and grades; room needed for 
increased herd of Guernseys. 
THE BERKSHIRES are still the best. A few 
boars and sows; also younger ones. For the pedi¬ 
grees, etc., address 
WILLS A. SEWARD, Budd’s Lake, N. J. 
ONE EXTREME ANOTHER 
When hogs are low in price, every¬ 
body stops breeding. That forces the 
pricesup and then nobody has hogs to 
sell, Breednow and by the time your 
hogs are ready to market prices will 
be up again and hogs will pay. 
THE FAMOUS 0.1. C. SWINE 
breed the best, grow the fastest and 
mature the earliest. TWO of them 
weighed 2806 LBS. Send for cir¬ 
culars First order secures agency in 
your locality. L. B. SILVER CO. 
135 Summit Cloveland, 
BLOODED LIVE STOCK 
Shoe p —O x for ds, Sh ropsh ires, South- 
downs. Fanov Poultry. Plfla— 
Berkshires, Poland-Chinas, Chester 
Whites, Yorkshires. Catalogue free, 
H. L. HOLMES, Harrisburg, Pa. 
[Reg. P. Chinas, Berkshires 
fand Chester Whites. Choice 
| large strains. 8 week Pigs not 
'akin; Service Boars and Bred 
8 ows. Poultry. Write for hard 
times prices and free circular. 
Hamilton & Co.. Cochianvllle. Chester Co.. Pa. 
Cows barren 3 years 
MADE TO BREED. 
F?ee k . Moore Brothers, Albany, N. Y. 
SSSS& WW TIE 
Holds them firmly, draws 
them forward when lying 
down, pushes back when 
standing, gives freedom 
of head, keei. them clean 
E. C. NEWTjN CO. 
Batavia, III. Catalogue Free 
THE CHAIN HANGING 
CATTLE STANCHION. 
The most practical and humane Fastener ever in¬ 
vented. Gives perfect freedom of the head, Illus¬ 
trated Circular and price free on application. 
Manufactured by O. H. ROBERTSON, 
Forestvllle, Conn. 
The Gouverneur Press. 
By special arrangement with Gouverneur 
Press, Gouverneur, N. Y r ., we are able to offer 
it and The Rural New-Yorker, both one 
year, for 81.75. This is the price of the Press 
alone. The offer is, however, good only for 10 
days. Order may be sent us or to the Press. 
THE RURAL NEW-YORKER, New York. 
SAVE $8 ON A HARNESS / 
We are the largest manufacturers of harness ami 
carriages in the world selling to the 
consumer exclusively. 
WE HAVE NO AGENTS, DEALERS OR MIDDLEMEN. 
We sell you direct from the factory at wholesale prices and save you all 
additional expense. We ship anywhere for examination. IVe guarantee 
and warrant everything. 
This Elegant Team and Farm Harness for $19.50 
Many customers who have bought it report that they have saved from *8 
to $10 in buying this harness from us. For full description of this and 60 
other styles of harness and 126 styles of vehicles see our new Illustrated 
Catalogue. Your name on a postal card will get it. 
ELKHART CARRIAGE & HARNESS NFS. CO. 
W 
B se^, ATT ’ ELKHART, INDIANA. 
What Cows Earn. —The average New 
York State cow produces 3,500 pounds of 
milk a year of average quality. This 
yields about four pounds of butter to 
100 pounds of milk. He figured out that 
the cost of keeping the cow during the 
year would be $36 35, and allowing 10 
per cent for interest and depreciation 
in the cost of a $30 cow, the total cost 
would be $39.35. This would make 28 
cents a pound for the 148 pounds of but¬ 
ter that the cow would yield during the 
year, and he thought that two cents a 
pound would necessarily be added to this 
average cost of manufacture. The re¬ 
sult would be a loss of about $12 per 
humane 
^P " of your neighbor’s herd 1 J' 
Fully Warranted. 
and remove the 
horns of your 
herd and that 
BY USING- 
Cuts clean on all sides, does not crush. One clip and the horns are off. 
Descriptive circulars FREE. A. C. BROSIUS, Cochranville, Pa. 
THE KEYSTONE 
l&IORNING 
— KJVIFRv 
Don’t Pay Three Profits 
_r "^ If you are going to pay for a carriage why not pay the least yon 
can for the best vehicle ? Get all you can in material and workman¬ 
ship—pay as little as you can for handling and “extras.” 
You save the jobber’s commission and the retailer’s profit when 
you buy direct from the factory. You pay the cost of making with 
one moderate profit added. We are not agents, but manufacturers 
of buggies, carriages, surreys, phaetons, wagens, harness and horse 
accessories. Everything guaranteed. With our illustrated catalogue 
you can order easily and safely. If what you order does not suit, send 
it back and we will pay the freight both ways. First, get the catalogue. You are welcome to a copy. 
THE COLUMBUS CARRIAGE & HARNESS COMPANY, COLUMBUS, 0 
