50 
TTH1S DtCJRAL NEW-YORKER 
January 9, 
BREEDERS AND DAIRYMEN MEET. 
Part II. 
C HEESE QUALITY.—Regarding im¬ 
proving the quality of cheese, Mr. 
Gilmore said that they had already 
discussed the points he had in mind to 
spealc on. lie emphasized the importance 
of having sound, clean boxes, and that 
they are not drawn to the station or store¬ 
house in a wagon that the farmers use 
for manure, etc., but in a clean wagon 
box. The benches where the cheese are 
kept should be perfectly clean. “I would 
also emphasize the fact that good, pure, 
clean milk be used, for without this high- 
scoring cheese cannot be made. Only 
cheese-makers who are competent to give 
instruction in cheese-making should be 
employed. Young men from schools, who 
have had little experience, are not com¬ 
petent to make the best cheese. Using 
too much rennet and allowing the cheese 
to get hard before cutting is a cause of 
defects. I use from 10 to 12 pounds of 
milk for a cheese. This variation is be¬ 
cause certain dairymen have liked to keep 
a certain kind of cattle.” One member 
said that a small nozzle strainer covered 
with a little piece of cotton flannel that is 
thrown away every day, is the best kind 
of a strainer, also that as a safeguard 
against some troubles, he had given up 
using the commercial starter altogether. 
Points on Cheese Flavor.— The ex¬ 
pert can get the best cheese with the 
maximum amount of moisture. The mois¬ 
ture contains the milk sugar which may 
develop an acid which causes sour cheese, 
and this should be guarded against. A 
better body is obtained by cooking at a 
sufficiently high temperature and firming 
the curd in the whey gives better texture. 
Lumpy texture and open texture are due 
to too much acid. It should be taken 
into consideration by the judge that ex¬ 
port cheese requires a firmer texture. 
The most important point is flavor, as 50 
per cent, is awarded to it. This is the 
least beyond the control of the maker, as 
flavors are developed largely in the milk. 
The use of starters affects the flavor of 
cheese, and makers should avoid the use 
of gassy starters. If too much starter 
is used it may cause sour cheese. A good 
clean lactic starter improves flavor of 
cheese, and helps on texture. The main 
essentials are good pure sweet milk, and 
the best commercial starters. The cheese 
makers have one good practice, and that 
is to send one cheese to the State Fair 
and see the judge who scores it and learn 
its defects. This is educational for them. 
It was said by one member that fruity 
flavors may be caused by a whey starter. 
For best flavors, cleanliness, as keeping 
the whey vats clean and washing cans 
and utensils well, are necessary. The 
cheese will be injured if too much com¬ 
mercial starter is used in trying to rush 
it. When rightly used the starter is a 
good thing. The causes of defects in 
cheese are oftener due to poor strainers, 
and in not scalding the milk utensils, 
than to diseased conditions of cows in the 
herd. More contamination is got from 
cloth strainers than from any other 
source. Unless washed and scalded each 
time they should not be used. 
Other Details.— It was brought out 
in the round table discussion led by II. 
S. Sweetland, that the best place for the 
whey tank is out of doors, as far away 
as practicable. If the cans are properly 
washed afterward, it is better to carry 
the whey home in the cans, as it pre¬ 
vents the milk from drying on it. It 
was also said that the railroad companies 
are demanding better and stronger boxes 
so their responsibility for damage to 
cheese will be less. Such boxes will cost 
more money. 
Points on Sheep. —Joseph Wing of 
Ohio, on sheep husbandry, said we have 
passed the time of cheap meat, partly be¬ 
cause of high-priced corn. The time is 
ready, right now, when one can put good 
sheep on a farm and make them profit¬ 
able. “I am sure of it. Foreign coun¬ 
tries that are large meat producers will 
send meat to Europe rather than to 
America, because prices will be higher. 
There is not a hill farm too poor to pro¬ 
duce mutton economically. I have sown 
Sweet clover on such a farm, and it grew 
well on thin soils. My sheep found the 
clover and throve on it. Sweet clover 
never bloats like Red clover and Alfalfa. 
The sheep gave strong lambs on such 
food. Lime applied to the old hill farms 
will cause Sweet clover to grow. I think 
I can make a good breeding ewe produce 
$12 per year. Cheap wool will cause 
high-priced lambs so we want no tariff 
on wool. An early maturing type of 
sheep is best for New York. The Shrop- 
shires and Cheviots are good. The Me¬ 
rino bred to a Dorset ram will get the 
sheep that will make money for you. 
Breed for lambs, lambs first, and wool 
second. Cross-bred sheep the world over 
are the money-makers. Sheep have few 
diseases except parasites, and change of 
pastures will prevent them. Sweet clover 
pasture does not cause parasites, as the 
sheep do not feed close to the ground. 
The silo is a splendid help with sheep, 
but feed it in small quantities, especially 
sour or moldy silage. Alfalfa is the 
mainstay on our farm. We can cut out 
everything else, and feed Alfalfa for the 
Winter roughage. Woodland Farm would 
not keep eight cows when we first bought 
it. Now I keep 1,500 sheep on it, and 
could feed 2,000. Alfalfa and corn have 
built it up to its present possibilities and 
income. The sheep and the hillsides, and 
the legumes, all seem to belong together 
and the man who sees this, and works 
out a success on these lines is working 
with the Almighty.” 
Foot and Mouth Disease. —Dr. John 
T. Claris gave the latest information on 
the foot and mouth disease. The symp 
toms of the disease, he said, are first a 
fever, then lassitude, then the disease ap¬ 
pears at the mouth and feet; there is a 
decrease in milk production, and the ani¬ 
mal goes down rapidly. The cause of the 
disease is a germ and the virus is very 
contagious. The disease can be trans¬ 
mitted in every way imaginable. Cattle 
going over the ground where others have 
passed, which had the disease, may get 
it. Men .going into a barn where cattle 
have it, even if they do not touch any¬ 
thing, may transmit the disease. It may 
be carried by skim-milk to hogs. The 
proper way is to be clothed in rubber 
from head to foot, when going near dis¬ 
eased cattle, then be thoroughly disin¬ 
fected when coming away. The period 
of incubation may be from three to 40 
days. The extremely contagious nature 
of the disease is the difficulty in handling 
it. There are only about 00 herds having 
the disease in the United States but they 
are scattered over most of the States. In 
fighting the disease we do not need 'to quar¬ 
antine whole counties, but only the local¬ 
ity where it has been found. When a 
herd is slaughtered the farmer is paid 
the full value of it, the State paying half, 
and the Federal Government the remain¬ 
der. lie is also paid for digging the 
trench and burying the cattle. 
Contagious Arortion. —Dr. Williams, 
of Cornell University, on ‘‘Sterility and 
Abortion,” said that retained after-birth, 
abortion and sterility all result from the 
same cause. “We believe that all these 
are due to infection. We do not see how 
the infectious bacilli can be destroyed by 
injecting carbolic acid or other disinfec¬ 
tants, nor have we seen any benefit from 
the use of vaccine in our experiments at 
Cornell University. There is no truth 
in the theory that a cow that has once 
aborted is less liable to abortion. If 
there is no infection the cow will not 
abort, however roughly she may be 
handled, as slipping, goring, etc. We 
know of no specific remedy for abortion, 
and our main hope is to build up the con¬ 
stitution of the animal by sanitation, 
feeding, etc. Grow up the calf naturally 
by starting it on new milk instead of 
patent calf foods. Calves kept naturally 
and normally growing develop into strong 
cows, of which only a small per cent, 
abort because more resistant to disease 
bacteria. Calves that suffer from scours 
and pneumonia will not be the most re¬ 
sistant to disease. Such calves are prob¬ 
ably those with the skim-milk or patent 
food constitution. In a word, we be¬ 
lieve that the breeder should begin with 
the new-born calf.” 
Tuberculosis. —II. E. Cook said that 
something :hould be done on tuberculosis 
legislation, as we expect to take the sub¬ 
ject up this AVinter. The question will be 
raised as to physical examination of all 
the cattle in the State. A committee was 
appointed by the Associations in session 
to look after bovine tuberculosis legisla¬ 
tion in Albany this Winter. 
W. II. JENKINS. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
SILOS p^lTof 
Cheap,Succulent 
' * Food 
All Winter 
ftrYourCoWS 
The 
Better 
WilkMaitf 
x# 
Combining thetouch of the 
trained hand with the rapid¬ 
ity and cleanliness of the ma¬ 
chine. One double or two cow 
unit takes care of 20 to 30 
per hour, and even 
cows 
nervous cows 
stand perfectly quiet. 
EMPIRE 
Mechanical 
M ilke r 
- ■ / Makes your dairy a modern, efficient factory. The 
Empire 'Peat Cup massages the teats firmly and softly.' 
-- The natural air pressure is applied in a way that 
(imitates perfectly the required action of nature and 
in many cases even increases the milk yield. No compressed 
air used. Costs less than others to install. Cannot cause 
sore, inflamed teats and udders. 
I ‘W= 
m 
For 16 years, America's 
most famous Silo. Imi¬ 
tated everywhere but 
never equaled. In mas¬ 
sive strength, in perfect 
fitting doors, in rigidity 
of construction, in per¬ 
manence and durability, 
superior to any other type 
of silo. 
Built like a hollow log. 
Preserved within, an¬ 
chored without. Big im¬ 
provements. The kind. 
Uncle Sam uses. Write'* 
for free Catalog. 
HARDER MFG. CO. 
ft, Box 11 
[\j; Cobleskili, N. Y. 
% i ii* 
jheROSS silo 
Only silo made with these com¬ 
bined features. Doors or. Hinges. 
Coniinuons Door Frame. Refrig¬ 
erator typo of Door and Door 
Frame. Oval Door Frame to fit 
exact circumference. Not a bolt 
In entire door frame or doors. 
Extra Heavy Hoops and Lugs 
Roof Rafters and Anchors furnished 
FKKE. Racked up by 63 years of ex per- 
ience. Wri'e for catalog which explains 
all. AGENTS WANTED. 
THE E. W. KOSS CO. 
“ox Springfield. Ohio 
EMPIRE 
Cream 
Separator, 
used on modern dairy larms where many other 
makes have failed to satisfy. Write fordescrip- 
1 lion and pictures showing Empire Milker and 
Empire Separator in modern dairies. Get our l 
offers on Empire Sta-Rite Engines and Em- r 
Star Feed Mills. Empire Cream 
pire iStar Eced Mills. Empii 
Separator Co., Bloomfield, N. i. 
Chicago, III., Denver, Colo., Portland, Ore., 
Toronto and Winnipeg, Can. 
Dairy of Mr. Tobias Zweisel, Orangeville, III: 
Send 
for 
Catalog 
No. 4 
PAPEC 
ENSILAGE 
CUTTERS 
Highest quality silage. % less 
power. Large capacity. Ele¬ 
vate to unusual heights. Built 
to last. Throw, blow and lift. 
LIGHT RUNNING 
One-piece semi-steel frame and per¬ 
fect alignment of main bearings at all 
times. Capaclties3 to 30 tons perhour, 
in sizes from 4 H.P. up. When silos 
are high, conditions hard, or power 
thought insufficient, the “ Papec ” in¬ 
variably handles the job successfully. 
Thousands in use. Write postal today 
for free Catalog on “The Wonderful 
Papec” line of cutters. Your gas 
engine will run them. 
1 PAPEC MACHINE CO.. Box 10 ShorUville. N.T., 
29 Convenitnt Distributing Points in U. S. 
zV RO Metal Silos 
TRADE f P MARK_ 
are made of pure-galvanized-iron, valued 
for its rust resistance. They are durable, 
easy to erect and absolutely air-tight. Ex- | 
perience has proven that they 
Preserve Silage Perfectly 
CRAINE 3 -WALL SILO 
ZYRO Silos are fire, storm and trouble- 
proof, with many unique patented 
features. They are practical, last¬ 
ing and ornamental. All supe- 
- x- rior “ZYRO” points arc 
'Jjf fully explained in our 
illustrated catalog. Let 
us send you your FREE 
copy. Please write today. 
he CANTON CULVERT 
and SILO CO., 
BOX 80 -CANTON. OHIO 
O r , 
Unadilla Silos 
Are Trustworthy 
They preserve silage perfectly. Com¬ 
bine best construction, greatest dura¬ 
bility and convenience. Easy to erect 
and keep alr-tigbt. Write today for cata¬ 
logue, Agents wanted. Address 
UNADILLA BIL0 00., Box C , Unadilla, N. Y 
£ 
Neither heat nor cold passes through walls. In¬ 
side—thick, vertical wooden staves Next—water¬ 
proof felt, like rubber roofing. Outside 
wall—the Craine-Lox Cypress siding, 
continuous and over-lapping. Air-tight 
and frost-proof. No Iron hoops to ad¬ 
just. Improved ladder and door. A 
scientific silo, pleasing to the eye, back¬ 
ed by 13 years of success. 
A GUARANTEE 
that absolutely insures you as to mater¬ 
ial, length of service, strength of con¬ 
struction, stability against winds, etc. 
Write for booklet and proof of this 
genuine silage insurance. A (Jraine Silo 
factory near every stock section makes 
the cost low. Let us give you the ad¬ 
dress of the nearest Craine Silo factory, 
W. L. Seotl Lumber Co., 1 8-28 Main St., Norwloh, N.Y. 
FACTORIES EVERYWHERE 
BEFORE YOU BUY WRITE FOR 
NEW CATALOQ DE8CUIB1NQ THE 
GUARANTEED MONEY-SAVING 
US INTERNATIONAL 
SILOS 
strongest built, simplest to put up and easiest operated 
on the market. Adjustable automatic take up hooj>— 
continuous open-door front—air-tight door and per¬ 
manent ladder are some of the unusual features. The 
lateraatlMUfc! Bile Ce., HS Bala Bt., Llnearllle, tti 
THEN Pav. 
TILE SILO 
Chain of Kilns; Atlantic to Rio Grande 
storms, decay, fire and vermin. The 
Reduce, freijht coel; fire end froil-proof w.i,bt 
Anchor* itMlf; ample hoopege galvanized; priced at 
youz town: 5 year guaranty: free sample. 
Kalamazoo Tank & Silo Co-, Kalamazoo, Mich. 
- 
Oll6 
Follows Another 
That’s been our experience in selling the Natco 
Imperishable Silo. Feeding profits greatly increase ^tSk 
with its use, and its durability, convenience, perfect vfeJL 
silage preservation, freedom from upkeep expenses, and ^Sk 
-attractiveness make it the inevitable choice when an 
additional silo is to be built. A battery of Imperishables 
will successfully defend the feeding profits of several 
generations, for these silos are proof against time, 
% 
iuo, uckro>, me ttuu vcuiiiu. me 
Natco Imperishable Silo % 
is made of vitrified hollow clay tile which will 5R 
last forever, and being air, moisture and m] 
frost-proof, preserve the ensilage per- 5t| 
fectly. Steel reinforcing bands, laid in 
the mortar between each tier of tile, 
give this silo the strength to resist 
practically any pressure. Cannot 
warp, twist, crack, crumble or 
dry out. Needs no painting or 
adjusting. It is truly an im¬ 
perishable silo. 
A list of owners of Natco Imperishable 
Silos in your State sent upon request. 
Writenearestbranch. Ask for Catalog L. 
National Fire Proofing Company 
Organized 2889 
Pittsburgh, Pa. 
"The Silo That Lasts 
for Generations** 
Syracuse, N. Y. 
Madison, Wis. 
Philadelphia, Pa. 
Bloomiagtoi., XU. 
■ 
