90 
THE CULTIVATOR. 
cheese is made with great care and attention, and brings 
the nig-hest price in market, having 1 been sent to Phila¬ 
delphia for several years past, but the last year a consi¬ 
derable portion of it was shipped to England. There 
will hardly be spare room in this article to give the details 
of the process of manufacture. We hope to hear more 
from this dairy next year. 
From the same report to the State Society, we learn 
thatMr. Alonzo L. Fish, of Litchfield, Herkimer county, 
has made during the last season, previous to the 17th of 
September, an average of 592 lbs. per cou ; and Mr. F. 
estimates the quantity for the season at 700 lbs. The 
average, the last three years, from twenty-five cows, has 
been 590 lbs. Mr. Fish also feeds the whey to his cows, 
and about the first of August commences feeding corn¬ 
stalks, raised broadcast, once a day, to keep up a full 
flow of milk. While giving milk in winter, the cowsj 
are fed four quarts of shorts or one peck of roots per day. 
The dairy furniture and fixtures, buildings, &c. are con¬ 
venient, and all well attended to. Here is an annual 
product of $41.40 cents from each cow for three years in 
succession; a handsome product truly in these times of 
low prices. Mr. Fish received the first premium from 
the State Society for the best managed cheese dairy. 
Mr. Elisha Baker, of Bridgewater, Oneida county, made 
in 184'J, between April 15th and December 1st, 10,000 j 
lbs. of cheese and 1,000 lbs. of butter, making an average! 
of 500 lbs. of cheese and 50 lbs. of butter from each ! 
owners for the extra expense. There can, however, be 
no extra expense in point of fact, for cattle kept warm 
will consume far less than when exposed to the incle¬ 
mencies of the weather, in this severe climate. In the 
cases of Mr. Hall and Mr. Fish, above referred to, very 
little grain, or roots were fed, the principal addition to 
the usual food being the whey, instead of feeding it to 
hogs as is usually practiced. These gentlemen, with 
many others with whom we have conversed, are of 
opinion that as many pounds of cheese may be made from 
feeding the whey, as of. pork, while the value of the 
former is usually greater than that of the latter. Mr. 
Baker fed about two cents worth of oat-meal, besides the 
whey. For this he doubtless was well paid. 
The great secret, however, in managingcows, consists 
not so much in the amount of food given as in the regu¬ 
larity with which it is given, and the care and attention 
bestowed upon them at all seasons of the year. They 
should of course be fed liberally in winter, and more 
especially in fall and spring, and have, during summer, 
an abundance of suitable pasture, and plenty of pure 
water and salt. They should be milked regularly and 
quickly by the same person every day, if possible, and 
treated with gentleness and civility , (an important feature 
in dairy management, which many persons have not yet 
learned,) so as not to worry and disturb them, either in 
driving or in milking. 
We have given the product of several cheese dairies 
cow. In addition to hay and grass, the cows were fed in which a little extra feed was allowed, and for the 
two quarts of oat-meal per day, mixed with the whey from I purpose of showing that large products may be obtained 
the dairy. The cheese was sold at five cents and the without extra feed. We now propose to give the product 
butter at fourteen cents, making thirty-two dollars perjjof a few butter dairies within our acquaintance, assuring 
cow. j our readers that we are acquainted with the individuals 
We have thus glanced at some of the large stories from on whose statements we depend, and that there cannot 
cheese makers, which are sometimes doubted, and often!;be the slightest doubt about their correctness. We do 
pronounced false by those who have no idea that any jjnot intend here to give extravagant accounts, but such as 
one else can make more than they have done, and are; j will show what may be done by good care and mode- 
unwilling themselves to make even an effort to go beyond 
the old mark. These cases might be multiplied to almost 
any extent, had we room. Suffice it, however, to say, 
that there cannot be the slightest doubt of the correctness 
of the foregoing statements, and that the amount stated 
was actually made. 
Let us now glance for a moment at the causes which 
have produced these results; results so different from those 
in common dairies. In the first place we find a good 
selection of cows, every one of which is capable of 
making as much as the best in many of our dairies. 
Where is the dairyman who has not in his yard, cows 
which will make nearly twice as much as others kept in 
the same manner, and treated in precisely the same way 
in all respects. This has been our experience, and we 
have no doubt that it is so almost every where. Now, 
if we select for our full number, cows of this character, 
the product will be at once greatly increased, without 
any additional allowance of feed. But where are these 
cows to be had? All farmers cannot have the best, it is 
true, but nearly all may have better animals than they 
do, by proper selection, if purchased, or by more care 
in breeding, if raised by themselves. The truth is, very 
little attention has been given to the breeding of dairy- 
cows, and too many dairymen depend on keeping their 
number good by purchases from droves , which are picked 
up in sections where little attention is given to dairying, 
and driven into the dairy districts to sell. Many of these 
are good animals, and many of our dairymen are good 
judges of cows, but we often hear them complain of the 
difficulty of purchasing good cows. W? must raise more 
heifers expressly for the dairy, with direct reference to 
their milking qualities. But we have been led from the 
legitimate train of our remarks, to glance at the subject 
of breeding dairy stock, which we have not time to 
pursue. 
Cows, to produce large quantities of milk, must have 
warm, well ventilated stables, and a full supply of suita¬ 
ble food. So important is the first point considered, that 
very few farmers now allow their cows to remain in the 
yard in cold weather, and when they are secured in good 
stables at the first approach of uncomfortable weather, 
and kept warm and well fed until they get a full fiite of 
Irate feed. 
| Mr. Porter, of Western, Oneida county, has a dairy 
j of twelve cows and three heifers, one of them three 
(years old, and two of them two j'ears old. From this 
dairy he has made the last season, 2,600 lbs. of butter for 
market, besides supplying a family of seven to nisae 
j persons during the year. This, it will be seen, is 173 1-3 
Jibs., and if we add the amount consumed in the family, 
j the quantity can fall very little, if any, short of 200 lbs. 
Mr. P. says—“We winter our cows on hay principally, 
i After they come in, in spring, w e allow them three quarts 
of oat-meal each per day, until they are turned out to 
(grass. In my opinion the whole secret about making a 
large quantity of butter is to keep the cows well through 
the winter; keep them in warm stables, and feed a little 
grain in spring. They must of course have an abundant 
supply of pasture, and an eye must be had to the manage¬ 
ment of the milk and butter.” This may be set down as 
a good yield. 
Mr. Timothy Wilcox, of New-Hartford, informed 
us early in November last, that he had made, up to that 
time, from five cows, 1,135 lbs. of butter. Mr. Wilcox 
expected to make up the amount to 1,200 lbs. before the 
close of the season. Besides this, milk was used in the 
family when wanted. One of these cows was two years 
old, one three years old, another four, and the others older. 
Nothing but hay and grass teas fed during the year. One 
remark made by Mr. W. struck us as important. It was 
this: “I have milked these cows every time myself.” 
Here, in our judgment, lies a part of the secret. (We 
hope when Mr. W. sees this, that be will go at once to 
the post-office and subscribe for an agricultural paper.) 
Mr. Brainerd, of Western, has made from sixteen 
cows, previous to the 15th of November, 2.720 lbs. for 
market, besides supplying a considerable family. Here 
we have 175 lbs. from each cow. This dairy was also 
kept on hay and grass alone, (except about 150 pumpkins 
in the fall,) but they were well fed and well attended to. 
It is unnecessary to multiply instances, but we will say, 
in addition, that our friend Lewis Eames, of Lee, has 
uniformly made from 160 to 180 lbs. for market annually. 
The dealers in butter all agree that where such large 
quantities are made the quality is uniformly good; better 
grass in spring, they will hardly fail to remunerate their |than when small quantities are made. Good attention to 
