1897 
THE RURAL NEW-YORKER 
611 
we go between the two middle rows of the shock row, 
and tie what are called galluses. Starting from the 
end, we count seven hills, draw the seventh and eighth 
hill in each row together over the center of the row, 
and bind them together so that they will stay ; this 
gives four spaces between the hills to set the first 
bunches of the shock, and something to lean them 
against above the center of the shock. Next we begin 
counting with the gallus hill in the direction we are 
tying, and count 14 hills ; the 14th hill is the first one 
for the next gallus. We usually tie all the galluses 
in a field, before we commence cutting. When a shock 
is one-half cut, it should be tied near the top with a 
corn stalk, and when finished, should again be tied 
with twine after drawing the top tightly together 
with a small rope and pulley. 
We use for a corn knife, a straight knife with a thin 
blade, 18 inches long, 1% inch wide, with a handle 
six inches long. The kind of a knife spoken of in the 
article mentioned, could not be sold 
here. The corn cutter puts his arm 
about the hill, cuts it with his free 
hand, and continues in this manner 
till he has all he wants to carry to 
the shock. 
The corn stands in shocks till suffi¬ 
ciently cured to crib, when it is 
husked where the shocks stand, the 
fodder carefully reset, two shocks to¬ 
gether, and again tied. Sometimes 
it is tied in bundles and stacked, or 
put under cover. Some husking by 
machinery is done, the fodder being 
shredded at the same time, and ele¬ 
vated by the fodder carrier into the 
barn mow. 
Horse power cutters are coming 
into use, but do not work well un¬ 
less the corn stands straight. The 
sled cutters are driven between the 
rows ; two men ride a machine, each 
man grasping the corn of a row as cut 
off by a knife attached to the side of 
the sled. When he has as large a 
bundle as he can carry, the horse is 
stopped till the bundle is carried 
to the shock, and the man again takes 
his place on the sled. Some of the 
harvesters bind the bundles and drop 
them on the ground, to be set up by • 
the shockers. The bulk of the work | 
is yet done by hand. Maximum crops 
of corn are cut and shocked, as de¬ 
scribed. Last year, corn was grown 
in this valley that would make over 
100 bushels per acre, but none of it 
was 15 feet high. Such high corn 
when cut, should have the stubs left 
as high as possible. In good corn, 
here, 25 to 30 shocks, 14 hills square, 
make a good day’s work for one man. 
Ohio. JOHN M. JAMISON. 
of an ordinary grade cow. But to my eye, there is 
nothing that adds so much to the beauty of the land¬ 
scape of a meadow or pasture, as do a herd of these 
Belted cattle grazing.” 
The goat, shown at Fig. 258, with the two bulls, 
was not bred on Mr. Munn’s farm. He noticed the 
goat on a hill one day while passing on a train. The 
animal was marked so nearly like the cattle that 
pains were taken to hunt up his owners, and he was 
finally bought to exhibit with the cattle. 
With the possible exception of the white face of 
the Hereford, this white side belt on coal-black hair 
is about the most remarkable color characteristic to 
be found in animal breeding. A herd of Dutch Belted 
cattle feeding on a rich green pasture, certainly pre¬ 
sent a striking and beautiful appearance, and the odd 
marking of these cattle would, undoubtedly, attract 
attention to any dairy herd containing them. The cat¬ 
tle are not numerous yet in this country and it ought 
A 
tv; 
A TYPICAL DUTCH JBELTED.JB t ULL. Fig. 257. 
DUTCH BELTED OR “BLANKET” 
CATTLE. 
A HANDSOME FAMILY OF HOLLANDERS. 
Visitors at the World’s Fair at Chi¬ 
cago will recall the display of beauti¬ 
ful “Belted” cattle which won so 
many prizes, and which attracted 
such general attention. We show, this 
week, three specimens of this beauti¬ 
ful breed owned by Mr. O. D. Munn, 
of the Scientific American. The Dutch 
Belted or Blanket breed of cows are 
natives of Holland, and are a dis¬ 
tinct family from the Holsteins, with 
which they are confounded by 
many persons. They have not been 
brought to this country in large numbers. They 
antedate the Seventeenth Century, when the cattle 
interests in Holland were in a most thrifty condition, 
and this type and color were established by scientific 
breeding. The historian Motley well said : “These 
are the most wonderful cattle in the world.” In their 
native country, they are owned and controlled by the 
nobility, and present a very novel feature in the 
landscape, grazing in the lowlands in Holland. In 
color they are black, with a continuous white belt 
around their bodies, the white being pure white, the 
black jet, making a beautiful and imposing contrast. 
Their form is usually very fine, and their hardy and 
vigorous constitutions enable them to stand sudden 
changes in the climate, and thrive on any variety of 
fodder. 
In speaking of his cattle, Mr. Munn says : “I claim 
no special merit for the Dutch Belted cattle over 
other breeds, except for their gentleness and beauty. 
The quantity and quality of their milk are about that 
to be possible for a skillful breeder in almost any 
dairy locality to do reasonably well with a good herd. 
DUTCH GOUDA CHEESE lh OHIO. 
WESTERN YANKEES COMPETE WITH HOLLANDERS. 
A Cheese that is Full of Thirst. 
On the heights of land of Geauga County, O., 700 
feet or more above Lake Erie, and less than 15 miles 
distant from it, one can find a section of country 
settled 90 years ago by Massachusetts and Connecticut 
people, and which, to this day, retains more of the 
New England speech, manners, and customs intact 
than any 20 miles square of the present New England. 
Here on these hills, dairying is the one chief industry 
of the people, and butter and cheese are their legal 
tender for all debts, and exchange public and private. 
Here in 1849, in this township of Claridon, was the first 
cooperative cheese factory west of the Alleghany 
Mountains, if not in the U. S., where the patrons 
sent fresh curd instead of milk to be made into cheese. 
It was sent fresh from the farm, but as a rule arrived 
at the factory in such an active state of fermentation, 
that no subsequent manipulation of the curd—as 
handling the curds was then understood—could give 
it the qualities essential to good cheese, and the 
factory was soon forced to suspend, though patronized 
to the extent of 1,000 cows. 
Four years later, near the same location, a factory 
was established on later ideas, where the milk was 
brought instead of curds, and out of this venture have 
grown the 400 or so cheese factories of Ohio. It was 
at the second of these factories, established in 1863, 
where the Goudas are now made. A huge old factory 
it is, with a capacity when built of handling 40,000 
pounds of milk a day ; but as the years went by, rival 
factories sprang up, milk for the cities became a 
demand, and dairying declined somewhat, and 10,000 
pounds a day would now represent it at its best. The 
factory is in a fair state of repair, 
and its surroundings are, from a 
point of sanitation, far above the 
average. The foreman, Levings Gould, 
is an old cheese-maker from since 
the war, and is up in factory methods 
and knowledge with the front rank, 
a sort of “ file leader” as he was in 
the army, his six feet four inches mak¬ 
ing him a natural leader; and now 
he again leads in making the finest 
of the Goudas. lie is a most genial 
Vermont Yankee ; even his long resi¬ 
dence in Ohio has not obliterated that 
trait, and he is as ready to answer, 
as to ask questions. 
“ How long have you been making 
this kind of cheese ?” I asked. 
“ This is the first year here. I used 
to make them a few years ago about 
10 miles from here, and the venture 
was a success, judged by the way 
they sold in New York.” 
“ What, if any, is the peculiarity of 
milk about here that enables you to 
make so fine a cheese ?” 
“ I do not know of any. The dairies 
are much the same as are found in 
northern Ohio. About here are some 
Jerseys, Holsteins, more Short-horn 
grades, and a large number of com¬ 
mon cows. The feed on these hills is 
of the best of tame grasses, and the 
water is fairly good. The Yankees 
are pretty good dairymen, and bring 
us a reasonably good grade of milk.” 
“ In what shape, and how is it 
brought ?” 
“ When we get started in the spring, 
we require twice-a-day delivery— 
night and morning—and it is run into 
these large 500-gallon vats. It comes 
in the usual flat top, 30 to 100-gallon 
cans. We ask to have the milk cooled 
some before starting, but guess that 
most of them forget to do so, though.” 
“ Do you require any sort of test as 
to quality ? ” 
“ No, only what my sharp eyes and 
nose spy out. The milk here runs a 
trifle short of four per cent fat, as an 
average.” 
How do you prepare the milk for 
cheese making ?” 
“The night’s mil is cooled, and 
aerated with the big dippers, and got 
down to about 60 degrees. In the 
morning, we scoop off the thickest of 
the cream, so that about 25 pounds 
of finished butter are made to 5,000 
pounds of milk, say a pound of butter 
to 200 pounds of milk. The morning’s milk is added, 
the steam turned on, and the milk thoroughly mixed 
and made homogeneous, and the mixing kept up until 
the temperature reaches 84 degrees. Here we add 
three-fourths ounce of coloring matter per 1,000 pounds 
of milk, and if the milk is then ripe, we at once put in 
the rennet, about 2% ounces of extract to 1,000 pounds. 
As soon as the curd is hard, we cut very fine, and then 
slowly add the heat.” 
“ I suppose that you scald to 110 degrees, do you 
not, to make them hard V ” 
“Oh, no; we heat up only 10 degrees more, and 
stir only enough to cook through ; 95 degrees is high 
enough to do this. We draw the whey at once and 
salt.” 
“What! do you salt the curd for a Gouda? You 
are as heterodox as Bently, of Circleville, who Pas¬ 
teurizes sour cream ' ” 
“ Oh, I know ; but I have found that some salt is 
a benefit to the curing and after-eating of a Gouda ; 
