83o 
THE RURAL NEW-YORKER. 
December 7 
Live Stock and Dairy 
MAKING SKIM-MILK CHEESE. 
TIow many quarts of skim-milk does it 
take to make one pound of cheese? What 
is it worth per pound? w. b. b. 
lOast Greenwich, R. I. 
To embark in the manufacture of skim 
I'heese you will require the services of a 
skilled man. More skill and judgment 
are required than in the manufacture of 
a full cream cheese, because the effort 
put forth from first to last is to assimi¬ 
late water in the place of fat removed. 
Only the very finest quality of milk can 
he safely used: that is, milk free from 
ohjectionahle gases or taint germs. Any 
gas development is very hard to manage 
after removing the fat. which is the life 
and heart of milk. The quantity of milk 
required for a pound will depend upon 
the amount of fat remaining and the 
casein content of the milk. If you have 
3.S per cent milk, which will require 
about 10 pounds for a pound of cheese, 
full cream, and we remove all of the fat, 
we have left casein only. Dry casein 
will assimilate nearly 2^4 times its own 
wmight of water: in other wmrds, if w^e 
have 3.8 per cent fat in the original 
milk, the same milk would contain 
about 3.1 per cent casein: .2 of a pound 
w'ould he wmsted in the manipulation, 
leaving 2.0 per cent. This, multiplied 
hy 2% would give us 7.2!), the amount of 
cheese in 100 pounds of the original 
milk. This will vary somewiiat in milk 
of similar composition, on account of 
varying degrees of wmter assimilated. 
Milk of this kind should he set at 88 
to 00 degrees Fahrenheit, and not heated 
after cutting to exceed four degrees, and 
good results can often he obtained with¬ 
out any further increase in temperature. 
The skill of the maker alone can deter¬ 
mine. Only a slight trace of acid should 
he given the curd when drawing the 
whey, and stirred gently, salted at the 
rate of one. pound to 1.000 of milk, 
pressed, and cured at 60 degrees, not 
over 66. After all of this effort the mar¬ 
ket will pay from two to five cents a 
pound; with beginners usually the mini- 
noim price. In my experience and ob¬ 
servation skim-milk is wmrth more to 
feed than to use in any other form. Very 
many so-called quarter skims are made, 
and are a very eatable cheese when 
properly made, and are profitable when 
prices are hi.gh. If the retailer is forced 
to raise his price above 15 to 17 cents, 
as he generally does when cheese is sell¬ 
ing at 12 cents in the country, he often 
meets the objection that prices are too 
high. His only alternative therefore is 
to buy a light skim, known in the New 
York market as “store cheese” at from 
one to two cents less, and thus holds for 
the time at least, his trade. The objec¬ 
tion to these cheeses is found in their 
rapid drying out. The fat being out, 
the maker tries to make the cheese soft, 
so assimilates all the water he dare to 
put in, and not have free moisture. Un¬ 
til cut the rind prevents rapid evapora¬ 
tion, hut after being exposed to the air 
the wuiter passes out rapidly, and this 
all happens in the hands of the con¬ 
sumer. We have fooled the trade and 
the final buyer as a buyer, but as a con- 
pmer he know^s just what he has on 
kpd. To give every detail wmuld re- 
10 columns of The R. N.-Y. 
11. E. COOK. 
HNG OUT HOG CHOLERA. 
be done to clear the disease 
iP in which hogs have died 
hogpens are so con- 
Jete disinfection is 
In such cases, the 
burned or torn 
t to discontinue 
pcause if they 
cholera this 
iiembers on the 
hoots of men. 
etc. A gi’eat deal of the so-called dis¬ 
infection is worthless, and worse than 
w'orthless; worthless, because it does 
not destroy the disease germs that it is 
intended to destroy, and worse than 
worthless because it gives a false sense 
of security. The best disinfectant is 
fire, the next best is cleanliness, the 
next best is sunshine and following 
these come chemicals for destroying 
germ life. All of the loose bedding and 
di’y manure, together with loose boards 
and rotten woodwork about an infected 
pigpen, should be gathered together 
and burned. The loose manure and soft 
earth from the yards and from beneath 
the buildings should be buried two feet 
below the surface. The pens themselves 
should be scrubbed out with hot water 
and washing soda. All of the doors and 
windows should be kept open to admit 
sunshine and fresh air; following this, 
all of the woodwork and fixtures should 
be sprayed with a five-per-cent solution 
of carbolic acid applied by means of a 
spray pump, such as is used for spraying 
fruit trees. This solution should cover 
every square inch of surface, and should 
get into every crack. Following this 
the same surfaces should be sprayed 
with whitewash containing chloride of 
lime; one pound of chloride of lime to 
each two gallons of whitewash. The 
gutters, the fioors, the space beneath the 
floors and the yards should be flooded 
with a saturated solution of sulphate of 
iron. Disinfection that has been car¬ 
ried out in this way has in numerous 
cases that have come under my obser¬ 
vation been entirely effective in pre¬ 
venting a return of hog cholera from in¬ 
fected premises. A source of consider¬ 
able danger that should not be over¬ 
looked, is the hog that has apparently 
recovered from cholera. Chronic ulcer¬ 
ated processes sometimes remain in the 
bowels for a long time, and after tue 
hog appears to have regained perfect 
health, it may still be discharging germs 
of hog cholera in its manure. 
Pennsylvania. eeonaud pearson. 
The germ of hog cholera is no more 
difficult to destroy by germicides than 
most germs of other infectious diseases. 
Proper disinfection depends upon the 
construction of the building. A com¬ 
paratively new building with a cement 
floor, or even a tight board floor, may be 
disinfected without much difficulty, 
while if the building is old, with a 
ground floor, it will be difficult to do 
this. To bum it would be the safer and 
better way to disinfect, as the chances 
are that the germs would never all of 
them be reached by whatever germicide 
was used. With tight fioors and sound 
sides of wood, stone or brick a five-per¬ 
cent solution of carbolic acid used in 
water near the boiling point will kill 
the germs. This can be applied with an 
old broom or a mop made of cloths. The 
user should wear old boots that can be 
burned and clothing that can be washed 
by boiling when he is through with his 
work. Chloro-naptholeum or any of the 
so-called sheep dips can be used and 
take the place of the acid; also a prep¬ 
aration called by its manufacturers 
Baccillol. In most cases tnese last- 
named are cheaper than the carbolic 
acid, of which the pure should be used, 
the crude being of too uncertain strength 
to depend upon. Again, referring to the 
clothing worn by those who care for in¬ 
fected swine, I will say that in my opin¬ 
ion there is no more ready means to 
spread the disease in communities than 
for people to visit the place where swine 
are suffering with the disease, and then 
without changing all outer garments 
and boots or shoes go among other 
swine. Hog holera has been known to 
be conveyed for 100 or more miles by 
those who had simply walked among 
diseased swine, and without changing 
their boots visited other swine herds. It 
is a disease that need not spread over 
large areas, if people would practice the 
precautions mentioned. c. d. smead. 
IvOgan, N. Y. 
Purebred Jersey Oxen. 
The picture at Fig. 372, page 819, 
shows two purebred Jerseys of the 
finest breeding adding a little dignity 
to labor. The engraving is taken from 
The Jersey Bulletin, the excellent publi¬ 
cation which champions the .Tersey 
breed. Jersey oxen are seldom seen, yet 
they are quick and active, if light, and 
on many farms a yoke of such cattle 
would prove very useful. On our steep 
hill farm we think the active Jerseys 
would be more useful than the duller 
and heavier breeds. Surely nothing 
could be handsomer, under the yoke, 
than these fawn-colored workers. 
Hen Feeding.—I t has always been my 
practice to feed my hens from a tin dish 
holding about IY 2 pint. This dish full of oats 
and cracked corn, half and half, to eight 
hens. I have weighed this grain lately, 
and I find 1 am feeding about 2% ounces 
of dry grain to each hen for suppi r. 'I'hey 
get the same measure full of a ma.sh of 
bran and meat meal in the morning. I 
have come to the conclusion that it is the 
same with hens as with humans; no matter 
how you feed, some wilt be fat and some 
will be lean. v. e. h. 
Rakeport, N. H. 
Breeders’ Directory 
JERSEY BULL 
Yearling—registered, from a great show cow; al¬ 
most tanltless, by a prodiic ngsire. Farmer's price. 
K. F. SHANNON, 1107 Liberty St., Pittsburg, Pa. 
123 HOLSTEINSr,.’!^ 
DHLLHUBBT FARMS, Mentor. Ohio. 
Holsteln-Frieslan Bull 
ready for serrloe, and a tine lot of Bull Calyee. Best 
of breeding, and from deep prodnoing families. 
C. K. BECOBD. Peterboro, N. T, 
F or sale— Thoronghbred 
HOLSTEIN-FBIESIAN CATTLE 
of the best families. A’so. 30 
reasonable prices. Write the MAPLES STOCK 
FABM, Binghamton, N. V., WM. Rood. prop. 
Cnr Oala —pubkbbed holstbin-fbiesians 
rUl udIB from best families. Two registered 
bulls ready for service and bull calves. Also have 
purebred BERKSHIRE SWINE and SCOTCH 
COLLIE POPS at low figures. Write for breeding 
and prices. W. W. CHENEY, Manlius, N. Y. 
Adams Basin. N. Y. 
) E. J. ADAMS. Proprietor. 
Breeder and Shipper of Red Polled Cattle, O. I. C. 
Swine and Dorset Sheep. Stock for sale. 
■perkshlre, P. China and C. White Pigs (also, serv- 
vlceable Boars; sows bred), at farmers’prices. 
B. P. Rock Cockerels. T.lo.; W. Holland Turkeys, 
$1.50. W. A. LOTIIEBS, Lack, Pa. 
Re^. P. Chinas, Bcrksliircs and C. Whiles. 
Choice Pigs. 8 weeks old, mated not 
akin. Bred Sows and Service Boars. 
I'OULTRY. Write for hard tlnias 
prices and free circular. 
HAMILTON & CO.. Kosenvick, Chester Co.. Pa. 
Springdale Farm, 
2000 
FERRETS. Flrst-olass stock. Some 
Trained New Price-list free. 
N. A. KNAPP, Rochester, Lorain Co., O. 
AIIPAD A P A ATC are handsome, hardy and 
A 1 IIIUI 1 A UU A I d profitable. Prize stock. 
Low prices. I.arge cir. B. W. Cole & Co., Kenton, O 
25 
choice i)ure Von Homeyer RAMBODILLKT 
_ _ RAMS for sale cheap. THOM AS WYCKOFF, 
Rarabonlllet, 0. S. A., Orchard Lake, Mich. 
r Choice Barred and Buff P Hecks; 
I 0| v316 also White and Silver Wyandottes. 
Price reasonable. Dit. 8 0. MOYER, Lansdalo, Pa. 
There is MusiCr 
In the crow of 
miy R C. Brown 
Legho'in cockerels, $1.25 each. They are good breed¬ 
ers. A.B. KATKAMIKK, Macedon, N. V. 
“An ounce of prevention is worth a i.oiind of 
cure.” That is the way with a t:old. A few little 
doses of Dr. D. Jayne’s Expectorant often saves a 
long sickness. If not something more serious.—Adr. 
Cockerels' 
,—Choice W. Wyan., P. Rocks, Brah¬ 
mas, Cochins, Leghorns, from prUe- 
wlnnlng stock. 23 varieties of land 
and water fowls. Batlsfactlon guaranteed. Big cat¬ 
alogue free. Pine Tree Farm, RoxT, Jamesbnrg,N.J. 
MAPES' VENIILAIING DRUM Animal 
Heat. Heat your hen roost with absolutely no ex- 
Iiense for fuel. Warranted to secure a constant cir¬ 
culation of pure air. and a temperature above 40 de¬ 
grees In zero weather. Full directions with each 
drum. Price, $3.50. MAPKB’ VENTILATING CO.. 
Middletown, N. Y., Box 205. 
DDni ICin C\A/INC Three sows just farrowed 
rnULiriU OViIIILII, D and 12 pigs. The 
Cheshires are equally kind and good milkers. “ Nor¬ 
walk. Conn., Nov. 14, 1001. ‘ Pig came all right, and I 
am perfectly satisfied with him.-J. A. (}.’” Try 
some Low prices for quick sales. A few beautiful 
large Bronze Turkeys; young‘201b. toms. Ill'd Cat. 
H. of B. M. of Feeding sent free for 2-cent stamp. 
C. E. CHAPMAN, Peraville, N. V. 
You Ca.iv Sa.ve Yovr Horse 
from Spavin, Ringbone, Splints, Curbs and all forms of 
Lameness by a prompt and liberal application of that old reli¬ 
able and well known remedy— 
liENDAliS 
>PAVIN CURE 
I 
Kendall’s Spavin Cure 
It has the unqualified endorsement of 
every man who has ever used it. Here 
is a sample of what thousands say for it, 
CURED FIVE BONE SPAVINS. 
Montniftt, Colo., July 14,18d9. 
Pr. B. J. Kendall Co., Pear Sira:—I’leiM aend mt 
one of your “TreaiiM ou the Horae.” Your Kendall’s 
Spavin Cure la ihe beat In all th# world. I have cured 
five hone apavinwon my horaea and would not bo witU- 
. .. t Yov " *_**^‘**^1^*^ 
KENDALL’S 
f^PAVlN CUREj 
out It for anything. Youra truly, <5. W. KOBUCK. 
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Eorains, lame back, rheumatism, etc., etc. Sold by all druggists at §1; 
BIX bottles for ?5. Our book, “A Treatise on the Horse,” marled free. 
■WTite at once and address 
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LARGEST e' STEER A", WORLD 
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