1901 
47 
THE RURAL NEW-YORKER. 
COTTAGE CHEESE: A BY-PRODUCT. 
In these days of cheap production it 
becomes necessary to make every by¬ 
product bring in its little revenue in or¬ 
der to make farming pay, and a farmer 
should be the greatest financier in the 
world. As we run a small dairy, and re¬ 
tail butter to customers in a city near 
by we have a hand separator and, of 
course, have a quantity of sweet skim- 
milk which, in past seasons, had been 
used to good advantage in feeding calves 
and young pigs. Last Summer, as we 
had no need of it for either, it became a 
question what to do with it until we hit 
upon a good article, in a dairy paper, 
telling how to make cottage cheese. W e 
immediately began experimenting and 
in a short time succeeded in making a 
very good article. 
The separated milk was set in tall 
cans, covered with a cloth, and left to 
sour. Just as soon as thick, for too long 
standing made bitter cheese, it was 
poured into a large milk pail, and this 
set into another vessel (ours was of gal¬ 
vanized iron, a bushel basket) con¬ 
taining water, and heated upon the 
stove, or oil stove, whichever was han¬ 
diest. The milk was tested with a ther¬ 
mometer during its cooKing, and only 
allowed to reach 110 degrees. It was 
stirred frequently to keep the heat even 
throughout the entire mass, also to 
break up the curd. If allowed to stand 
at 110 degrees very long the product was 
hard and dry, and no amount of work¬ 
ing would make it a good article. When 
the cooking was done the mass was 
emptied into a cheesecloth bag to drain, 
the whey being saved and mixed with 
grain for pig feed. The bag was then 
hung up to drain over night. Next 
morning the cheese was taken from the 
bag and put upon the butter-worker. If 
well drained it contained many lumps, 
and the grains were of various sizes and 
very dry. After working—how much de¬ 
pended upon the amount of moisture 
left in from the draining—the cheese 
was transferred to a large butter bowl, 
weighed and salted, one-third of an 
ounce to one pound of cheese. Then 
with the hands it was manipulated much 
as is done with bread—until the salt was 
well mixed throughout. If not moist 
enough, cream was added until it was 
of a consistency which made it easily 
molded. The cream gave it also a faint 
yellow color; the color, however, was 
sometimes made for it by the addition 
of a small quantity of ciieese color 
placed in the skim-milk when set to 
sour. 
The last process was the forming into 
prints. This was done by means of a 
butter print in the pound size; the pack¬ 
ing of print being done with a table¬ 
spoon. When molded, the cakes were 
done up in parchment papers, appro¬ 
priately labeled with “Fancy Cottage 
Cheese” and the name of farm and pro¬ 
prietor. These pound prints found a 
ready sale among our various butter 
customers at 10 cents per pound, and we 
also gave them to a vegetable peddler to 
handle, in the same city. He found no 
trouble in disposing of them to his cus¬ 
tomers. The buttermilk also found a 
ready sale in like manner at iO and 12 
cents per gallon. Of course, to many 
this would not be very practical on ac¬ 
count of the various tools we used in its 
manufacture, but as we already had 
them in connection with our dairy busi¬ 
ness it worked in very nicely. The 
trade in cheese only lasted during the 
Summer months and then was best dur¬ 
ing the earlier ones. In the warmer 
part of the Summer tne souring of the 
milk had to be watched more carefully 
and less cream, if any, be used in the 
manufacture of the cheese, in order to 
make its keeping qualities good. In 
cool weather it would keep for three or 
four days, but in warm weather, unless 
kept on ice, fermentation would begin 
very quickly, and the cheese spoil in a 
day. JIBS. G. I-. ROSS. 
Lake Geneva, Wig. 
A TALK ABOUT ROUP. 
The fact that roup as an epidemic 
rarely if ever attacks the farmer’s fiock 
is significant and instructive. It belongs 
largely to the class of diseases which 
artificial conditions of the fowl have de¬ 
veloped and stimulated. It is not in¬ 
herited, and is not likely to appear in a 
sturdy, healthy bird. Anything in hous¬ 
ing, feed or care that tends toward low¬ 
ering vitality acts as a ready factor, 
where the constitution of the bird is ripe 
for or open to the assault. At the Rhode 
Island Experiment Station they recently 
yarded six late-hatched pullets and four 
vigorous, healthy hens with an extreme 
and a typical case of roup. The fowls 
fed, ate and slept together, also every 
morning had their eyes anointed with 
the exudation from the sick bird’s eyes. 
The experiment extended over two 
months, during which time two of the 
puliets died (one of them sickening only 
at the end of four weeks). The other 
two showed slight symptoms of the dis¬ 
ease about the eyes, but gradually re¬ 
covered. None of the hens sickened. 
The first pullet that succumbed to roup 
was in a weak, debilitated condition. The 
experiment is important to us, mainly 
in proving the value of the rule of pre¬ 
vention over that of remedy. 
Being embarked in poultry raising, 
and not contemplating shipwreck, it is 
well to realize that an epidemic means 
heavy loss and endless expense in time 
and labor, ending in very unsatisfactory 
results, and therefore to use every pre¬ 
cautionary method to prevent disease 
from attacking the fowls. Along this 
line one finds use for quite a little com¬ 
mon (or as some claim uncommon) 
sense, and put yourself in their place. 
Provided the stock is all right, they will 
stand quite severe cold in housing if 
given plenty of hearty food and exer¬ 
cise; beef scraps, corn, grain ,vegetables, 
good water and grit. But a current of 
air, a steady draft, on a roosting bird, is 
fatal in its results, 
A case of roup, in its incipient stages, 
wili be very much benefited by a warm 
dust bath such as recently described in 
The R. N.-Y., in which is a good propor¬ 
tion of slaked lime. The hens exercise 
and kick the air full of lime, which is 
inhaled, and they cough out the mucus. 
Somehow it helps them quite a little, 
and also a few drops of tincture of iron 
in the drinking water assists in throw¬ 
ing off the disease. Where roup is well 
under way and has developed into an 
epidemic, the best authorities appear 
united in advice to kill and burn the suf¬ 
ferers, thoroughly disinfect and cleanse 
the premises, including buildings and 
furniture, and to give the fowls left a 
nourishing diet with exercise and a 
tonic. In the case under discussion, it is 
difficult to tell which is most injurious 
in its results—drafty housing improper 
feeding or filth. Certainly the stress laid 
on the cleansing of infected quarters 
shows uncleanliness to hold no mean 
position of importance. The constitu¬ 
tions of birds that have had the roup 
are usually so weakened as to unfit them 
for breeding purposes; so it does not 
ordinarily pay to doctor them back to 
convalescence. Their eggs should neither 
be sold nor used for hatching. Given 
good health from the start—if well fed, 
not crowded, having plenty of sunshine 
and fresh air, fowls will not easily con¬ 
tract disease, and if roup ever gains 
headway in a poultry yard, the owner 
has only himself to thank for the dis¬ 
couraging outlook before him. 
Chazy, N. Y. f. e. w. 
Why I Keep Leghorns. —There are 
several reasons. I formerly thought 
raising meat and eggs should go to¬ 
gether, and I found some profit in it, 
but as I increased my fiocks the nuisance 
of broody hen.j became unbearable. I do 
not wish it understood that my Leg¬ 
horns never want to sit, for many of 
them do, but they are easily cured, and 
they lay much better during the Sum¬ 
mer and Fall than any others I have 
tried. They can be kept cheaper than 
large fowls, as they can be fed more 
corn, and corn is the cheapest feed to be 
had at this place. Large fowls, after 
they are one or two years old, become 
over fat, unless great care is exercised 
while Leghorns seldom do, and can be 
kept much longer. They do not require 
so much house room. A house large 
enough for 40 Leghorns is none too 
large for 30 P. Rocks or Brahmas, and 
at the end of the year my cash account 
is decidedly in favor of Leghorns. 
chanticleer. 
WHEN you write advertisers mention Thb 
R. N.-Y. and you will get a quick reply and 
‘‘a square deal." See our guarantee 8to page. 
In every town 
and village 
may be had, 
the 
H^ade 
Standard 
Oil Oo. 
that makes your 
horses glad. 
1 
SPECIAL PRICES n‘% 
Trial. Guaranteed. Doable 
and Combination Beam. 
OSGOOD loSofStrmfsL 
Write now. 81NCH AMTON.N . Y. 
Oatalos Free. 
Hig:hesf Price FOR EGGS 
comes In the winter when eggs are scarce, dreen Oat 
Mann’s New Bone Cutter 
Nmakea hens lay at any time. It donbles the egg product. 
Blann’s Granite Cryntal Grlt^ Clorer Cutter andT Swing* 
Ing Feed Tray mean hen comfort and hen profit. Catalogue free. 
F. W. MANN CO. Box IS, Milford. Mass. 
Best and Cheapest. For Circular 
IIIwUDhIQi Saddress G. S. Singer,Cardington,0 
INCUBATORS 
From 85.00 Up 
BROODERS FROM $3.80 UP. 
.. Free Catalogue. 
Li. a. BANTA, Llgonier, Ind. 
VICTOR 
INCUBATORS 
ar« made in many aizea to meat 
eyerjr want. Reliabl., s 1 m p 1., 
■elf-regnlating. Oironlar Ire.; 
catalogue 6 oenta. 
«BO. XBTKL GO., QalneT, lU. 
200-Egg Inoubator 
for $ 12.00 
Perfect In oonetmotion and 
action. Hatohes eTai? fertile 
egg. Write for catalogue to-day. 
GEO. H. STAHL, Quincy, III. 
LIFE PRODUCERS 
SUCCESSFULINCUIATORS. 
LIFE PRESERVERS 
SUCCESSFUL IBOODERS. 
All about them In our ISt page cata¬ 
logue. Hailed for • cents fnetampg. 
CO.. Boz'm Des Moines, la. 
MMNUKE 
IhoPIMELAND 
Incubator can alway be depend 
ed upon. We have the most sen¬ 
sitive and simple re^lator, the I 
most scientifiesystem ventilation,and \ 
we guarantee our machines. Our brood¬ 
ers are of best construction, perfectly 
odapted and unequalled as sucresafnl 
foster mothers. Send for catalogue. 
PinelandlncubatorA Brooder Co.,Box P Jamtsburg.N.J. 
TO LAST TEN YEARS 
without repairs. We warrant our 
Cyphers Incubators to do ihat and 
guarantee them asfollows->to require nosup* 
plied moisture; to be self* ventilating and reg- 
uiatintr; to operate with leas oil and expense; 
to be fire proof; easiest tooperale; to produce 
stronger chicks; to out-hatch any other nia- 
ch in I or money refunded. Oircul ars and priced 
free. page book, *^Profltable Poultry 
Keeping.*’2<X) new illustrations for lOu stamps. 
Ask fur book lOL Address nearest office. 
Cyphers Inch. Co., Boston, Mass., Wayland, N. Y., Chicago, Ills. 
|c. Per Egg Capacity. 
Most Incubators cost iiOc per egg capacity. 
Sumo cost os much as 40o per egg capacity 
£BANTAM 
Hatcher 
costs but lOo per egg capacity. 
D I .1 ■ and we guarantee It to be the 
KegnlatInK W equal of any incubator made In 
hatching ability. It^s ready to go when you get it. 
Put in the oil, fill tank with water and IlghI the lamp—the 
hatcher gets “broody” and goes to huslnew at once. fiOeegslie 
costsonly I$5. THIRTY DAYS FREE TRIAL. 
Send 4 cents to p.ay postage on catalogue No. ^ 
BUCKEYE INCUBATOR CO.. SPRINOFIELD, OHIO. 
?«S2^C0WTIB 
Holds them firmly, draws 
them forward when lying 
down, pushes bock when 
standing, gives freedom 
of head, keeps them clean 
E. O. NEWTON CO. 
Batavia, Ill. Catalogue Free 
SHARPLES 
Cream 
Separatorsm 
Don't think if 
you buy a 
farm separ- 
ator you 
must buy 
something 
complicated 
and nard to 
manage. 
Don't think 
thatbecause 
one kind of 
farm separ- 
ator re-| 
quires an 
hour to|wash 
it that all do. 
Don't think that constant re¬ 
pair bills are a necessity just 
because some one with a com¬ 
plicated separator has to pay 
them. 
n Don't think that some other 
farm separator is as good as the 
Sharpie because some agent for 
theotnercondemns the Sharpies. 
He fearsits superiority, is the rea- 
I son he condemna it. Send for free 
Catalogue N<x 25 
P. M. SHARPLES, 
West Chmotop, Pm. 
THE SHARPLES CO., 
88 So. Canal St., Chicago, HI. 
National 
We want you to know every point 
about the National Hand Separator, 
whether you buy It or not. Hence 
we’ll give you the use 
of one for nothing, 
for ten days; after which you can re¬ 
turn It or buy it—as you choose. Write. 
NATIONAL DAIRY MACHINE CO., 
Newark, N. J. 
Hand 
•Separator 
SEPARATORS 
ARE THE BEST 
FOR THEIR REASONS WHY, WRITE 
VT. FARM MACHINE CO., Bellows Falls, VL 
Th. LIGHT RUNNING 
REID Hand 
Separator 
is easiest to operate, 
easiest to clean, 
skims closest. Trial 
Free. wnte. for free book. 
A. H. REID, 
SOlh and Market Streets, 
Philadelphia. 
Save$ 10 perCow 
EVERY YEAR OF USE. 
De Laval Cream Separators 
Prices, $50 to $800. 
"Alpha” and "Baby”styles. Send for Catalogue 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Streets. I 74 Cortlandt Street. 
CHICAGO. I NEW YORK. 
