1214 
THE RURAL NEW-YORKER 
November 8, 
A SMALL CHEESE BUSINESS. 
The principal industry in this section 
is dairying, selling the whole milk to the 
Ohio and Pittsburg Milk Co., who retail 
it in Pittsburg through a company of an¬ 
other name, although it is said by those 
who ought to know that the two com¬ 
panies, or two names are under control 
of the same men. The Pittsburg Board 
of Health is becoming so strict in its re¬ 
quirements, and unreasonable in its de¬ 
mands, that many farmers are “pulling 
off,” either sending to other independent 
factories or selling their cream. We are 
located a long way from any other fac¬ 
tory, so that we should have to separate 
and ship, unless an idea we have in mind 
is workable. Do you suppose that we 
could make cheese from our dairy of 12- 
15 cows at a profit? We are building 
a milk house 11x13 feet of tile and ce¬ 
ment. What equipment would work in 
well Tor cheese making? How long 
would it take each day to take care of 
the milk and cheese? How would it be 
to make cheese from five to 10 pounds 
each, selling direct to consumers, thus 
“copping” a dollar of the 100-cent size? 
We find no trouble in selling several hun¬ 
dred pounds of honey locally each year, 
as well as a large share of our maple 
syrup. _ Cheese is more of a necessity 
than either of the sweets. I have had 
nearly three years’ experience in a local 
grocery, and know the people pretty well. 
I believe I could sell a lot of cheese 
right here if I could make cheese worth 
selling, and I believe I could after I had 
a little experience. What do you think 
of my idea? C. D. H. 
Ashtabula Co., O. 
The milk inspector and his exactions 
are not new in your section alone, and 
hereabouts the same selling off is going 
on, and how to escape, and still make 
the farm a paying proposition, is asked in 
many quarters. Turning the milk of 
your 15 cows into home cheese making 
at a profit greater than you now receive 
from the milk company, is a hard ques¬ 
tion. Dairy cheese is not now a market 
commodity, actually unknown, and has 
no quotable price, and if sold, can only 
go to some consumer direct, but is still 
under the eye of the State Dairy Com¬ 
missioner, who will see that it is full 
cream and some more red tape fixtures. 
If you are not familiar with the details 
of cheese making you will have to learn 
the trade, for it is exceedingly difficult 
to acquire the art, by the “correspondence 
school.” You can consult some known 
nearby cheese maker, who will give you 
pointers. Then you will need much ap¬ 
paratus such as is used in any cheese 
factory; steam heat, a vat, drainer, 
hoops, presses, more or less tinware, a 
curing room, shelves, racks, and the like, 
all costing probably $200. It will take 
you at least six hours a day to care for 
the milk, make the cheese, and care for 
them, quite as long to make three 10- 
pound cheese as 10 30-pound cheese from 
3,000 lbs. of milk, which actually makes 
the labor cost of the three little cheeses 
far. too great. Add the uncertainty of 
the market, and you could not afford to 
sell your cheese for this very reason, for 
less than they now quote for market 
cheese. 
It occurs that living as you do within 
striking distance of Youngstown, Ashta¬ 
bula and Conneaut, you could better work 
up a market for cottage cheese, sending 
to some reputable grocery man a small 
case of it twice per week, and so on, 
around. Or why not with fine veal 
calves selling at $11 per hundred at the 
stable, turn the milk of your cows into 
veal? I would milk the cows, feed this 
milk fresh to the calves with a proper grain 
ration added, being very sanitary about 
it, having every pail and meal dish thor¬ 
oughly washed and scalded each day. 
Keep the calves in clean, well-bedded sta¬ 
bles and not allowed out of doors, and as 
fast as these calves weigh 180 to 200 
pounds sell and buy young “bobs” from 
the dairymen and keep up an “endless 
chain” and thus avoid the inspector and 
the health officers of Pittsburg. If you 
do this, which is a coming feature of 
dairying in some quarters, don’t attempt 
to make quick and rapid veal with cold 
or any skim-milk; stay with fresh milk, 
oil meal and wheat shorts, not bran, and 
just feed plenty, but not too much, and 
it will not be a quarter of the work of 
making little farm cheeses. Read what 
Grant Morse has to say on this very 
matter on page 851 and escape the dairy 
business entirely. Possibly if you got 
into the dairy current with the Geauga 
Co., O., “community breeders,” and can 
sell your heifer calves for $100 each at 
30 days old, and two-year-olds at $200 
each, and 10 wanted where one can be 
had, you could still retain your dairy 
business and be free from official inspec¬ 
tion, white overalls and sterilized mineral 
water. JOHN GOULD. 
Ohio. 
[.Terrier with Sore Eyes. 
Will you tell me cause of the mattery 
discharge from the eyes of a Yorkshire 
terrier about four months old? Are 
dogs of that kind liable to blindness? 
New Jersey. A. F. w. 
Yorkshire terriers are not particu¬ 
larly liable to eye disease or blindness. 
In all probability distemper is the cause, 
and if so the dog should be treated by a 
graduate veterinarian wffio will use the 
serum against distemper. Meanwhile 
bathe the eyes twice daily with a 10 per 
cent solution of boric acid, using a fresh 
swab of absorbent cotton for each appli¬ 
cation. Keep the dog out of wet and 
from exposure to dust. Feed lightly and 
keep the bowels active. A. s. A. 
Urinary Difficulty. 
I have a boar hog which has been 
troubled in having passages of urine for 
four months. At times he will strain 
very hard, and only pass a very few 
drops and will not come for food when 
these spells comes on, and he seems to 
be trying to make water most of the 
time. I feed gravity separator milk and 
Alfalfa. A treatment for this trouble 
will be greatly appreciated. s. L. 
New York. 
Keep the boar off Alfalfa. It some¬ 
times irritates the kidneys; but it is more 
likely that there is a collection of gravel 
in the bladder and that the urethra 
(urinary passage) becomes clogged with 
small stones. Feed the boar on milk, 
thickened with middlings and a little 
flaxseed meal. He may also have green 
feed. Two or three times a day give him 
a 10-grain capsule of enrotroyin hidden 
in a bit of apple or potato. he 6: A 
Cow Out of Cosgidon. 
Can you furnish me with a formula 
for a good powder to be ueed as a tonic 
and appetizer for my cow, vhich is out 
of condition, poor and lacks appetite? 
She has been out of condition since calv¬ 
ing about May 1; have had doctor foi 
her but he does not seem to do her much 
good. She also loses milk from one of 
her teats. She weighs about 750 or 800 
pounds, not with calf. Bowels in good 
condition, if anything, too loose, of a 
very nervous disposition. What consti¬ 
tutes a good fattening ration for a cow? 
Pennsylvania. h. h. m. 
We should not feel justified in prescrib¬ 
ing a tonic in this case as it seems most 
probable that the cow is afflicted with 
tuberculosis and if that is so she should 
be destroyed. Have her tested w r ith tu¬ 
berculin and meanwhile do not use her 
milk. The disease mentioned often 
causes barrenness. Cornmeal, flaxseed 
meal or cottonseed meal along with an 
abundance of Alfalfa or clover hay, silage 
or roots should quickly fatten a dry, 
healthy cow. a. S. a. 
Ringbone. 
cr~ 
I have a filly two years past that I 
fear has a ringbone just beginning to 
start. Is there any remedy for it? 
Oregon. I. c. u. 
If you keep a cold, wet pack upon the 
forming ringbone and keep the filly from 
violent exercise on hard ground the 
growth may disappear in time. If it 
continues to enlarge, despite this treat¬ 
ment, clip off the hair and blister the 
pastern and ringbone twice a month with 
a mixture of dram of biniodide of mer¬ 
cury and one ounce of lard. Wash the 
blister off in three days and then apply 
a little 'lard daily. Keep the filly tied up 
short while the blister is acting. If 
lameness ensues it would be best to have 
the ringbone puncture-fired and blistered 
by a graduate veterinarian. a. s. a. 
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[ 14 ] 
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