i89o 
THE RURAL NEW-YORKER. 
89 
£l>e fycvUnmau. 
KERRY CATTLE. 
(See page 83.) 
The Kerry cattle are natives of Ireland, 
and are but little known in this country. 
Indeed, English cattle-men know but little 
about them, as last year was the first in 
which the little Kerry cattle appeared at 
the famous Smithfield Club Show. At 
Figs. 34 and 35 we show two of the animals 
that were exhibited at this exhibition. Fig. 
34 shows one of a pair of Dexter-Kerry steers, 
exhibited by the Aylesbury Dairy Company. 
The beef from this little fellow was voted 
the equal of any shown. The joints were 
of dainty size, and were eagerly competed 
for by the butchers who supply the best 
customers. In fact, there was a general be¬ 
lief among those who handled this steer 
that such little joints and cuts of beef would 
always be held in high favor by those who 
are willing to pay the highest price for that 
which just suits them. The steer shown 
was two years and six months old. His 
weight is not given, but we are told that he 
showed “great aptitude to fatten.” Fig. 
35 shows a Dexter Kerry cow of typical size 
and shape. 
There are very few Kerry cattle in this 
country. Some day an enterprisingbreeder 
will find just the place for them here, and 
will make money at breeding them. They 
are noted as dairy animals, giving a good 
quantity of rich milk and proving very easy 
keepers. The steers can be “ beefed ” to 
better advantage than can those of any 
other dairy breed, except, perhaps, the Ayr- 
shires. On rough hill-sides and scrubby pas¬ 
tures, the active, “ chunky ” little Kerry 
would beat the Jersey as a “ rustler.” 
THE VERMONT DAIRYMEN’S AS¬ 
SOCIATION. 
(RURAL SPECIAL REPORT.) 
A brilliant success both in exhibits and 
attendance; fodder crops; cheese¬ 
making; “tiie best exhibit of winter 
Imtter evei seen in the country ”; hints on 
ensilage; essentials for perfect butter; 
effect of food on the quality of milk; 
home and foreign markets for dairy 
products. 
The 20th annual convention of the Vermont 
Dairymen’s Association met in the spacious 
town hall of Rutland on the morning of 
January 15th. The day was wet, but 
this did not seem at all to interfere with 
either the attendance or the exhibit of 
butter and cheese. The meeting of the 
previous year at Burlington was regarded 
as a wonderful success, but this one, even 
from the start, greatly surpassed it. A 
considerable number of ladies were present 
at this and succeeding sessions. There was 
the usual large display of dairy imple¬ 
ments and other goods pertaining to the 
business. Entries of butter and cheese 
continued to pour in all day, amounting 
at last to 109 entries of butter and 30 of 
cheese. The opening of the morning 
session found Mr. Geo. A. Smith, of 
Frankfort, N. Y., progressing successfully 
with the practical manufacture of cheese 
from 1,000 pounds of milk, upon the floor of 
the hall. When President Douglas had 
called the crowd to order, he introduced 
C. W. Minott, Horticulturist of the State 
Experiment Station, who made a short ad¬ 
dress on fodder crops, illustrated by about 
50 specimens of corn and sorghum in a dry 
state. He emphasized Indian corn as Amer¬ 
ica’s great feed crop. In the afternoon 
Mr. Smith, cheese-maker, read a paper 
upon perfect cheese, illustrating his state¬ 
ments by the practical work still in pro¬ 
gress under his diuection. He strongly en¬ 
forced the importance to the dairy business 
of putting an end to the manufacture of 
skimmed, oleo and stuffed cheeses, and the 
prompt return to honest work with an 
effort to perfect the making of high-grade, 
full-milk cheese. Already the export of 
fraudulent cheese, and the efforts of Cana¬ 
dians to improve their manufacture, have 
given the latter a preference of from f, to 
IK cent per pound in the English market. 
Fat, says Mr. Smith, is essential to a good ; 
digestible cheese. Skimmed cheese just in 
proportion to its leanness, is unpalatable 
indigestible and innutritious. No other 
fat can be made to replace the butter fat of 
milk successfully in cheese making. The 
better the cheese the more consumers want 
of it, and in Europe where, in the diet of 
the working classes, cheese largely replaces 
meat, the consumers are naturally good 
judges of this kind of food. The same de¬ 
fects are found in the cheese of our home 
markets. Grocerymen can get “skims” and 
“ rejections ” for several cents under the 
price of full cheese. Mr. Smith went on 
strongly to enforce the importance of good 
milk and good manufacture to the prosper¬ 
ity of the American cheese industry. The 
evening session was a crowded one largely 
attended by the citizens of Rutland as well 
as farmers. It was opened by'prayer, fol¬ 
lowed by an address of welcome by the Rev. 
Dr. Phillips, to which President Douglas 
made a fitting reply, afterwards delivering 
his annual address to the association. The 
exercises were interspersed with orchestral 
music, alternating with brief speeches by 
distinguished visitors and citizens. 
The second day’s meetings, notwith¬ 
standing the continued bad weather, were 
even more fully attended than those of the 
day before. It was authoritatively stated 
that never before, in Vermont, had there 
been such a good exhibit of dairy utensils, 
butter and cheese. Vice-President Stone 
remarked to a reporter : “ I am one of the 
charter members of the association, and 
23 years ago, when the first meeting was 
held, hardly 25 persons were present; now 
look at the attendance; everybody is in¬ 
terested. You can publicly say that the 
present meeting is the most profitable and 
interesting we have ever held.” Mr. H. K. 
Slayton, acting as judge of the butter and 
cheese exhibit, praised especially the fine 
quality of the butter, believing it to be the 
best exhibit of winter made butter ever 
seen in this country. The first address of 
the morning session was by Mr. H. W. Vail 
of Pomfret, upon ensilage. Mr. Vail is 
one of Vermont’s most successful makers 
of butter, getting from his thoroughbred 
Jersey herd an average of over one pound 
of butter per day from each cow, while in 
milk. This butter is sold at a considerable 
advance over ordinary rates. He earnestly 
advocated the use of the silo in dairying, 
not only for corn but for nearly all other 
green forage crops. Weighting the silo he 
regarded as not essential to the production 
of good silage. He considers corn the best, 
but has used rowen, clover, wheat, rye, oats 
and peas with success. Wooden silos are 
the best. He cuts the corn because it is 
easier to take it out, but does pot consider 
cutting essential to good silage. He thinks 
three tons of good corn silage equal to one 
ton of hay. Prof. Cooke, of the State Ag¬ 
ricultural Experiment Station, spoke upon 
“Perfect Butter,” which he explained to 
mean such butter as perfectly suits the 
producer’s market. The tendency now is 
strongly towards lightly salted, sweet- 
cream butter, having simply the taste of the 
pure butter fat. Such butter will not keep, 
but consumers do not regard that, and in 
fact will not take butter that has been kept. 
Dairymen are wisely changing their herds, 
that they may engage in winter dairying, 
and thus meet the prevailing demand. The 
essentials, says Prof. Cooke, are 1, a good 
clean cow giving healthy milk; 2 good 
feed; 3 and most of all, cleanliness. Mod¬ 
eratefeeding with silage will not hurt butter 
but its odor in the barn may taint the 
milk. A lively discussion followed this 
address. 
At the afternoon session Prof. Whitcher, 
of the New Hampshire Experiment Station, 
spoke of the effect of food on the quality of 
milk. He has been making a series of ex¬ 
periments with a view to decide this ques¬ 
tion, and has found that, contrary to the 
general belief, green and watery foods 
produce milk having a larger per cent, of 
solids than that from dry feed. The details 
of these experiments were very interesting. 
The evening session was well attended, and 
the talk of the speakers, though of a mixed 
and miscellaneous character, gave general 
satisfaction. 
On the morning of the third day, follow¬ 
ing the unsuccessful start the previous 
evening, the new butter extractor was run 
for au hour with entirely satisfactory re¬ 
sults. Mr. H. K. Slayton then delivered 
an address on home and foreign markets 
for dairy products. Mr. Slayton (of Man¬ 
chester, N. H.) has lately been in England, 
investigating the subject of a foreign mar¬ 
ket for our surplus butter, and he believes 
that a very large quantity of our high-grade 
butter may be successfully marketed in the 
cities of Great Britain, if our creameries 
will heartily co-operate to secure proper 
methods of shipment. The Cunard Com¬ 
pany offers to provide first-class cold storage 
PdjSttllanmtjS gulmtising. 
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on its steamships if guaranteed weekly 
shipments of not less than five tons. Mr. 
Slayton advocates a convention of creamery 
managers to consider the question. He 
thinks that such shipments will greatly 
relieve the home market, and that a good 
price abroad is merely a question of quality 
and suitability. The afternoon session of 
this, the last day, witnessed a considerable 
thinning in the attendance, yet several 
hundreds remained to listen to Prof. Cooke 
upon the subject of cream globules, and to 
Dr. Hoskins upon a freight express. 
Following this the question box was opened, 
and many subjects briefly but interestingly 
discussed. A resolution was passed in 
favor of the appointment of a State Dairy 
Commissioner, and a committee was named 
to present the subject at the next meeting 
of the State legislature. The association 
then adjourned. t. h. h. 
(LuTijiuljm'. 
A SUMMER OUTING IN THE NORTH 
CAROLINA MOUNTAINS. 
VII. 
MART WAGER-FISHER. 
Satulah; the view from ite top; where 
clouds are made; yellow-fringed orchis; 
yellow birches; picturesque trees; Wh ite- 
side Mountains. 
Although there is nothing in the im¬ 
mediate town of Highlands to enthuse one 
in a scenic way, it is yet the center of a 
most extraordinary landscape field and all 
through the summer parties were formed 
to visit various mountain tops and water¬ 
falls which lay within a radius of from 
one to a dozen miles. I might, however, 
have been content to lie the whole summer 
through in my hammock under the oaks, 
and breathe in an indescribably soft and de 
licious air but for importunities I daily 
heard to climb to the top of Satulah (a 
Cherokee name) “for the view.” The base 
of Satulah was half a mile from my ham¬ 
mock, and its top twice that distance, 
1,000 feet higher in the air—a great green 
mound that I looked upon many times a 
day, without any idea of what was to be 
seen from its top. But one morning when 
the atmosphere was very clear, a young 
woman who knew all the mountains ’round, 
saddled her horse and brought him for me 
to ride to the top of Satulah. while she and 
the laddie would walk. The horse “ Dan,” 
followed close on the heels of his pretty mis¬ 
tress, and well displayed his mountain breed¬ 
ing by the wav in which he picked his way 
up that steep, narrow trail, where in places 
he had to climb steps of rock. I had also 
difficulties to contend with, for while Dan 
was looking out for his feet, he had no care 
