,,note ,,to ,,the ,,wwer ,the tables on pages #de and #eh have been left as a replica of the original because there is no way to ensure a clear reading if the size is reduced4 ,farmer and ,dairyman ,edited by ,t4,d4 ,curtis4 ,,an ,,eight ,,page ,,monthly1 #f ,,columns #bj ,,inches ,,long ,,to ,,the ,,page4 ,,the 99 ,,best 99 ,,and 99 ,,cheapest 99 ,,paper 99 ,,published ,,for ,,the ,dairy or the ,farm4 ,,it ,,keeps ,,up ,,with ,,the ,,times ,,and ,,gives ,,all ,,the ,,latest ,,methods ,,and ,,ideas4 ,illustration ,price ,only #ej ,cents a ,year4 ,t4,d4 ,,curtis ,,sons1 - ,,syracuse1 ,n4,y4 ,illustration3 ,,thomas ,,higgin1 ,,esq41 ,,liverpool1 ,inventor of the ,higgin ,improved ,process for manufacturing ,salt1 an improvement in this industry as important as the ,bessemer process in the manufacture of steel4 ,his firm are the owners of two of the largest salt works in the ,cheshire salt district1 turning out immense quantities of this article1 which they ship to all parts of the world4 ,,the ,,higgin ,,eureka ,,salt ,,co41 ,liverpool1 ,england1 and #aaf ,reade ,st41 ,new ,york4 ,,using ,,poor ,,salt ,,to ,,season ,,good ,,butter ,,is ,,like ,,using ,,poor ,,thread ,,in ,,sewing ,,good ,,cloth4 ,,higgin',s ,,eureka ,,english ,,high ,,grade ,,dairy 99 ,,and 99 ,,table 99 ,,salt ,illustration ,,gold ,,medals ,,and ,,highest ,,awards ,,at ,,the ,great ,fairs of the ,world4 #ast ,prize ,centennial ,ex41 ,phila4 #ahgf ,ex4 ,universelle1 ,paris #ahgh ,dairy ,show1 ,london #ahgi ,dairy ,show1 ,dublin #ahgi ,international ,exposition1 ,melbourne #ahha ,international ,exhibition1 ,adelaide #ahha ,dairy ,show1 ,london #ahhb ,international ,exhibition1 ,new ,zealand #ahhb ,dairy ,show1 ,london #ahhc ,dairy ,show1 ,london #ahhd ,world's ,industrial and ,cotton ,centennial ,ex4 ,new ,orleans #ahhe ,over #ae1jjj in ,premiums were awarded to parties using ,,higgin',s ,,eureka ,,salt in their ,prize ,butter and ,cheese at the principal ,dairy ,fairs in the ,u4,s41 carrying sweepstakes and highest awards wherever put in competition4 ,,eureka ,,salt has no equal in ,purity1 ,strength1 ,flavor1 ,uniform ,grain of ,crystal1 ,keeping ,quality1 ,perfect ,dryness and cheapness4 ,give it a trial and be convinced of its merits4 ,,the ,,higgin ,,eureka ,,salt ,,co41 7,,of ,,liverpool1 ,,england7 ,office1 #aaf ,reade ,street1--- ,,new ,,york4 ,illustration3 ,,jerseys--,,one ,,ton #b1jjj1 ,,marpetro #c1ceb1 ,,boma #d1hcd4 ,,property ,,of ,,beech ,,grove ,,farm1 ,,beech ,,grove1 ,,ind4 ,,hints --,,on-- ,,dairying4 ,,by ,t4,d4 ,,curtis4 ,complete success in dairying depends on right conditions4 ,,syracuse1 ,n4,y4 ,,published ,,from ,,the ,,office ,,of ,,the ,,farmer ,,and ,,dairyman4 #ahhe4 ,,copyrighted ,,in ,,the ,,year #ahhe ,,by ,t4,d4 ,,curtis4 ,,preface4 ,it was intended by the ,author to publish an exhaustive practical work on ,dairying4 ,but his time was so occupied by other matters that he was compelled to abandon the idea4 ,much of the following pages was written while traveling1 the intervals of waiting at hotels and railroad stations being devoted to this work4 ,but on reperusing the chapters as they appeared in the columns of the ,,farmer ,,and ,,dairyman1 and making slight additions1 he has concluded to give them to the ,dairy ,public in their present form1 believing that they may be of some assistance to the tyro1 and perhaps afford a hint1 here and there1 to the dairyman of more experience who wishes to keep abreast of his fellows in the march of progress4 ,this little book is not intended to supersede any other work on the subject1 but to play the part of an auxiliary and present in a condensed form the pith which the reader might not have time to get from a more elaborate volume4 ,the favor with which his ,hints on ,cheesmaking--now out of date--was received1 gives the author confidence that his later effort may serve to fill a place that now remains unoccupied4 ,providence seems to have selected him as one of the laborers in this field of education1 and he conscientiously devotes a portion of his energies to the service with envy toward none1 but entertaining the hope that his mite may not be unacceptable among so many larger contributions4 ,,hints ,,on ,,dairying4 ,,historical4 ,dairying runs back to a period in the development of the human race of which we have no record4 ,man early learned to not only slay animals and eat their flesh1 but to appropriate to himself the food belonging to their young--a trait of selfishness which he has not yet overcome1 and even manifests by preying in various ways upon his fellows4 ,we have in the world large classes who add nothing to its real wealth1 but live and luxuriate on the fat of the earth by drawing the results of labor from the toilers through cunningly devised schemes of finance1 business and government4 ,,in ,,asia4 ,away back in the dimness of antiquity1 of which even tradition gives no hint1 comparative philology shows us that a civilized race1 now known as the ,aryan race1 dwelt on the steppes of ,central ,asia1 and that the ox and the cow constituted their chief means of subsistence4 ,they lived in simple peace and innocence1 their language having no terms of war and strife4 ,but there came a time when separation began and migration followed4 ,they were scattered to the four corners of the ,eastern ,continent1 and their descendants now constitute the progressive nations of the earth4 ,the parent nation appears to have utterly perished in giving birth to the nations of the future4 ,no trace of it is left1 save the remnants of its language inherited by its children2 but they furnish indisputable evidence of a common parentage4 ,,among ,,the ,,jews4 ,our earliest authentic records about the dairy are of the use of milk and its products among the ,jews4 ,we are told1 in the #hth verse of the #ahth chapter of ,genesis1 that when ,abraham entertained the three strangers1 he took butter and milk1 and the calf which he had dressed1 and set it before them4 ,moses1 in his song1 as recorded in the #bc;d chapter of ,deuteronomy1 #adth verse1 says of ,jacob that the ,lord1 among other things1 gave him to eat butter of kine and milk of sheep4 ,deborah1 who declares in her song that the stars in their courses did fight against ,sisera1 who was entertained and slain by ,jael1 says of the murderess 7,judges1 #beth verse and #hth chapter7 he asked water and she gave him milk1 she brought forth butter in a lordly dish4 ,in the #agth chapter and #eth verse of #b;d ,samuel1 the writer tells us that ,david and his people1 after the battle in the wood of ,ephraim1 were given honey and butter1 and sheep and cheese of kine1 to eat4 ,zophar1 in the #bjth chapter of ,job1 #agth verse1 declares of the wicked hypocrite1 who hath swallowed down riches1 that his triumph is short1 and he shall not see the rivers1 the floods1 the brooks of honey and butter--which1 we infer1 are designed for the righteous2 and ,job 7#bith chapter and #fth verse7 bemoans the loss of his former prosperity1 when ,i washed my steps with butter4 ,in the #eeth ,psalm1 #bdth verse1 ,david says of his enemy that the words of his mouth were smoother than butter4 ,solomon appears to have understood the whole business4 ,in ,proverbs1 #cjth chapter and #cc;d verse1 he exclaims3 ,surely1 the churning of milk bringeth forth butter4 ,isaiah1 in the #gth chapter and #aeth verse1 declares of the coming ,immanuel1 that butter and honey shall he eat2 and again 7#bb;d verse7 that for the abundance of milk that they shall give he shall eat butter4 ,,in ,,southern ,,europe4 ,chambers says3 ,in ancient times1 the ,hebrews seem to have made copious use of butter as food2 but the ,greeks and the ,romans used it only as an ointment in their baths1 and it is probable that the ,greeks obtained their knowledge of the subject from the ,scythians1 ,thracians1 and ,phrygians1 whilst the ,romans obtained it of ,germany4 ,this would indicate that the ,germans at that time were engaged in dairying4 ,but1 even now1 in ,southern ,europe1 butter is sparingly used1 and in ,italy1 ,spain1 ,portugal and ,southern ,france1 it is sold by apothecaries as an ointment4 ,dairying is now extensively carried on in all the countries of ,northern ,europe4 ,,in ,,america4 ,when the early settlers of ,america crossed the ,atlantic1 they brought with them their favorite domestic animals1 including the family cow4 ,but dairying for a long time1 in this country1 appears to have been confined mainly to producing supplies for the family of the dairyman4 ,it was not until quite a recent date that dairying sprang into commercial importance4 ,but1 to-day1 dairying cannot be considered second to any other industry as to either magnitude or importance2 and it is a patent fact that1 in those sections where dairying is most extensively and successfully carried on1 the farming population is the most prosperous and happy4 ,within the last twenty years1 since associated dairying has been introduced1 great progress has been made in the dairy--but not greater than in many other occupations1 nor out of proportion with the growth of population4 ,the growth of the dairy will probably never exceed the growth of population so long as the present heavy tide of immigration continues to set toward our shores4 ,,figures ,,from ,,the ,,census4 ,let us refer to the census of #ahhj1 and note the development of the dairy during the previous #cj years3 ,by the census of #ahej1 we had #f1che1jid cows1 and produced #cad1cde1cjf pounds of butter1 and #aje1ece1hic pounds of cheese--a total of #dah1hha1aii pounds of product4 ,by the census of #ahfj1 we had #h1ehe1gce cows1 and produced #dei1fha1cgb pounds of butter1 and #ajc1ffc1ibg pounds of cheese--a total of #efc1cde1bii pounds of product4 ,by the census of #ahgj1 we had #h1ice1ccb cows and produced #ead1fib1fhc pounds of butter1 and #afb1ibg1chb pounds of cheese--a total of #fgg1fbj1jfe pounds of product--and this notwithstanding the war of the rebellion came in this decade4 ,by the census of #ahhj1 we had #ab1ddc1abj cows1 and produced #hjc1ffb1jga pounds of butter1 and #bdc1aeg1hej pounds of cheese--a total of #a1jdi1hai1iba pounds of product4 ,,growth ,,in ,,thirty ,,years4 ,this is an increase in annual product of #fcj1idh1fbb pounds in thirty years1 or #bab1jeg1ebc pounds more than double the amount1 in #ahhj1 that was manufactured in #ahej4 ,history records no parallel to this anywhere on the face of the globe4 ,let us put some of these figures into tabular form4 ,we had in ,cows ,inhabitants #ahhj #ab1ddc1abj to #ej1aee1ghc #ahej #f1che1jid to #bc1aia1hgf --------- ---------- ,increase in #cj years #f1jeh1jbf #bf1ifc1ijg ,we did not quite double the number of cows1 but considerably more than doubled the population4 ,the number of inhabitants was1 in #ahej #c4fc per cow #ahhj #d4jc ,the increase in #cj years is 4#dj inhabitant to each cow4 ,that is to say1 the population1 as compared with the number of cows1 was 4#dj larger in #ahhj than it was in #ahej4 ,,product ,,per ,,cow ,,and ,,per ,,capita4 ,and now let us compare the product per cow and per capita4 ,it was in ,lbs4 per ,lbs4 per cow capita #ahej #dah1hha1aii lbs41 or #fe4gg or #ah4jf #ahhj #a1jdi1hbi1iba lbs41 or #hd4cg or #bj4ic ----- ----- ,increase in #cj years #ah4fj #b4hg ,,home ,,consumption ,,vs4 ,,exports4 ,but it should be borne in mind that in #ahej very nearly all our dairy products were consumed at home2 whereas in #ahhj1 we exported a large amount4 ,as the exports do not all come in the year of production1 we will take the average amount of exports for #ahgi and #ahhj3 ,lbs4 ,butter4 ,lbs4 ,cheese4 ,exports1 #ahgi #ch1bdh1jaf #ada1fed1dgd #ahhj #ci1bcf1feh #abg1eec1ijg ---------- ----------- ,divided by #b7gg1dhd1fgd #bfi1bjh1cha ---------- ----------- ,yearly average #ch1gdb1ccg #acd1fjd1aij ,add butter and cheese together #ch1gdb1ccg ----------- ,we have a yearly av4 export of #agc1cdf1ebg pounds of product4 ,if we take this from the total product of #ahhj #a1jdi1hbi1iba pounds #agc1cdf1ebg pounds ------------- we have #hgf1dhc1cid pounds of product for home consumption1 or more than five times as much as we export4 ,this is a consumption of #ag4dg pounds per capita for our #ej1aee1ghc inhabitants1 or 4#ei of a pound less than in #ahej1 when it was #ah4fj pounds per capita4 ,does not this indicate the folly of catering for a foreign market to the neglect of our own8 ,,forms ,,of ,,milk ,,consumption4 ,it is estimated by good judges that #de per cent4 of our milk product is consumed in its natural state1 #ej per cent4 is used in butter making1 and #e per cent4 is made into cheese4 ,the fact of there being a foreign demand for so large a proportion of our cheese1 has led everybody astray1 and magnified the cheese factory into the position of supreme importance4 ,,the ,,private ,,dairy ,,vs4 ,,the ,,factory4 ,let us again turn to the census of #ahhj1 and see how the factory product compares in amount and importance with the product of the private dairy4 ,it appears by the census of #ahhj that the number of pounds of dairy products made in factories was as follows3 ,cheese made in factories #bae1hhe1cfa lbs4 ,butter #bi1daa1ghd ----------- ,total factory product #bde1cjg1ade lbs4 ,cheese made on farms #bg1bgb1dhi lbs4 ,butter #ggg1bej1bhg ----------- ,total farm product #hjd1ebb1ggf lbs4 ,deduct factory product #bde1cjg1ade ----------- ,excess of private dairy #eei1bae1fca lbs4 or considerably more than double the total factory product4 ,now1 let us make a comparison by values1 calling the cheese #aj cents and the butter #be cents a pound4 ,we made in factories3 ,cheese1 #bae1hhe1cfa lbs41 #a,oc4 #ba1ech1ecf ,butter1 #bi1daa1ghd lbs41 #be;c4 #g1ceb1idf ---------- ,value of factory product #bi1ida1dhb ,there was made in the private dairies3 ,cheese1 #bg1bgb1dhi lbs41 #aj;c4 #b1gbg1bdi ,butter1 #ggg1bej1bhg lbs41 #be;c4 #aid1cab1ega ----------- ,value of private dairy products #aig1jci1hbj ,deduct value of factory products #bi1ida1dhb ----------- ,in favor of private dairy #afg1jih1cch ,in short1 the product of the private dairy is between three and four times larger than that of the factory1 and nearly seven times its value4 ,important as the factory is and is likely to become1 let us not forget the private dairy nor overlook the home interest in striving for a little foreign patronage4 ,notwithstanding the fault with the census that is found by some1 the census is the most reliable source of statistical information about the dairy that we have4 ,,conditions4 ,it is not every novice that can take up the business of dairying and carry it on successfully2 yet1 some of our most successful dairymen are comparative novices in the business4 ,quick observation and sound judgment are important qualities in a dairyman4 ,these qualities are not always acquired by long experience1 but are oftener the generous gifts of nature4 ,hence1 it frequently happens that men of quick discernment step into a new business and achieve success where others have met only years of failure4 ,improvements in all callings are apt to be made by sharp lookers-on1 who are not bred in the habits of routinism1 nor prejudiced against radical innovations4 ,they see at a glance where the plodder fails1 and fearlessly apply the remedy--often a short-cut to ends that have hitherto been reached with much difficulty and hard labor4 ,and here is where the real inventor finds his greatest field of usefulness4 ,,pastures4 ,sweet pastures1 with a variety of nutritious grasses growing in them1 are essentials to success in dairying--especially in butter making--in summer4 ,bitter and other mal flavored weeds must be avoided1 as they flavor both the milk and the product manufactured from it4 ,the cows must not be worried1 nor over-worked in rambling over poor pastures to get sufficient food4 ,,water4 ,plenty of clean water must be conveniently at hand for the cows to drink4 ,the water must be sweet and clean enough for the human stomach4 ,abundance of such water is more essential in the pasture--for the cows to drink while secreting milk that contains #hg per cent4 of water--than it is in the daily-house1 where a small amount of water will answer1 if ice is used1 and hence can more easily be obtained pure4 ,,winter ,,food4 ,in winter1 the food must be in proper condition1 properly balanced between the nitrogenous and carbonaceous materials1 and in full supply--all the cow can digest and assimilate4 ,at least one ration a day should include sweet ensilage1 roots1 or other succulent food1 to aid in the separation of the butter from the cream by action of the churn1 it having been shown that all dry feed not only reduces the flow of milk1 but makes churning slow and difficult1 leaving a large percentage of fat in the buttermilk4 ,,the ,,stable4 ,while in stable1 the cow must also have plenty of pure air and sweet water1 and not be chilled in obtaining either4 ,without pure air1 the cow becomes debilitated and diseased1 and the milk impure and unwholesome4 ,impure water both taints and corrupts the product4 ,a proper temperature--certainly above freezing--should be kept up4 ,remember1 the cow standing still cannot resist cold as she could if she were free to move about4 ,it is cheaper to build warm stables--always providing for perfect ventilation1 the air coming in at the head and passing off in the rear of the cow--and even to resort to artificial heating1 than to compel the cow to burn an extra amount of carbonaceous food in her system to keep up the temperature of her body4 ,not only is fuel cheaper than food1 but the system of the cow cannot devote to milk secretion the energy which is expending in secreting and consuming fat to maintain a proper amount of vital heat4 ,,shelter4 ,proper shelter in summer1 from the scorching rays of the mid-day sun1 and from beating storms and winds1 is necessary4 ,this should be easily accessible4 ,especially in early spring and late fall do the animals suffer severely from exposure to the cold winds and storms of all hours in the twenty-four4 ,,dairy ,,house4 ,every dairyman should have a good dairy house distinct from the dwelling apartments4 ,it need not1 necessarily1 be a separate building1 but it should not be subject to the inflowing of odors from the kitchen and sitting rooms4 ,the dairy house should be so constructed that the temperature may at all times be kept under perfect control4 ,there should be no surrounding cesspools or other malodorous sources of taint1 and the ventilation should be free without perceptible drafts or currents of air4 ,no matter what method of setting milk and churning may be adopted1 there is a decided advantage in having the dairy house1 or any other workshop1 separate from the dwelling apartments1 so that the work of the one shall in no way interfere with the work of the other4 ,almost all dairymen fail1 to some extent1 in not having the dairy house entirely separate4 ,it would cost but little extra2 and until dairymen look upon the business as their life work and build and plan accordingly1 we need not expect the best possible success in dairying4 ,,cleanliness4 ,cleanliness everywhere and at all times is an absolute necessity4 ,there is not the least danger of being too clean4 ,the writer has never yet seen a dairy without defects in this particular4 ,yet1 most people mean to be clean1 and suppose they are4 ,lack of information is often the cause of uncleanliness1 and habit goes a great way in making people indifferent to untidy surroundings4 ,it is safe to copy the neat points found in every dairy1 as well as to avoid the offensive ones4 ,as ,gov4 ,seymour once said1 cleanliness is a comparative term4 ,it is well to keep making comparisons on this point1 until no unfavorable comparisons with anybody's dairy can be found2 and these comparisons should extend to the surroundings of the cows1 the manner of milking1 the handling of the milk1 the cleansing of milk utensils1 and all the processes of manipulation from beginning to end4 ,the dairy house should not only look clean1 but be1 as it were1 fragrant with neatness and sweetness4 ,and it is all-important that the clothing and person should be clean and neat to a fault4 ,a sweet temper1 even is no drawback4 ,,the ,,herd4 ,of course1 a thorough knowledge of the business must be had or be acquired4 ,the proper selection or rearing of dairy stock is essential to success4 ,the cow should not only be a good milker1 but give milk suited to the line of dairying pursued4 ,if cheese making is the object1 there must be a large flow of milk rich in caseine4 ,in butter making1 a large flow of milk is not essential1 but there must be a large percentage of fat in it4 ,and the breeding must be such as to keep up the status of the herd4 ,some depend on purchasing cows1 and exercise great care and judgment in so doing4 ,in exceptional cases1 a herd may be kept up in this way4 ,but somebody must breed and rear good cows1 or soon none can be had at any price4 ,as a rule1 it may be said to be the duty of every dairyman to breed from the best blood obtainable1 and to rear the heifer calves from his best cows4 ,unless this condition is fulfilled1 the dairy as a whole must run down4 ,it is only by constant care and breeding from the best that the present status can be maintained1 and possibly a little progress made4 ,it should be the ambition of every dairyman to constantly improve the value of his herd1 and to make progress in every department of his dairy1 while improving the quality of his product4 ,,dairy ,,stock4 ,there is no more important subject connected with the dairy than that of the selection and rearing of stock4 ,the herd is the fountain head4 ,if there is failure here there is failure everywhere4 ,many a dairyman has remained poor all his days because he spent his time and energies on an unprofitable herd4 ,this is the first thing to be looked after4 ,the selection of a herd is a matter of both knowledge and judgment--knowledge of the characteristics of breeds and of the requisites of a good dairy cow1 and judgment as to whether the individual cow in question possesses these characteristics and requisites4 ,we will give some of the generally acknowledged characteristics of the different breeds1 first indicating1 as far as we can in words1 some of the points of a good dairy cow4 ,,points ,,of ,a ,,milker4 ,the dairy cow should be deep and broad through the flank--deeper and broader than through the shoulders--but must have a comparatively large chest1 giving capacity of lungs and stomach1 for she must have good digestive powers and inhale plenty of fresh air4 ,her hips should be broad1 setting her thighs well apart1 and her thighs should be rather thin4 ,this gives space for a large udder1 which is indispensable1 for it is unreasonable to expect a large flow of milk from an udder of small capacity4 ,the udder should be soft and fleshless when empty1 and extend high up in the rear4 ,it should also extend well forward1 and from it should extend further forward large1 protruding milk-veins4 ,if they are double and are crooked and knotty1 all the better4 ,these veins carry off the blood after it has passed through the udder and performed its part in elaborating milk1 and their size indicates the amount of blood employed1 and by inference the amount of milk secreted4 ,so the escutcheon1 which should extend out on the thighs and run with even edges and unbroken surface up to or near the vulva1 is supposed to be some indication of the extent of the arterial system that contributes blood for the elaboration of milk4 ,the neck should be slender1 taper and thin1 the horns small and slender1 the face dishing or flat1 the eyes wide apart and mild and intelligent in expression1 the muzzle broad when viewed from the front but thin when viewed from the side1 and the lips thick and strong4 ,a long1 slender tail is indicative of good breeding4 ,a yellow skin1 or one which secretes an oily yellow scurf--especially seen in the ears1 along the back and at the end of the tail--is considered a sign of milk rich in fat4 ,the skin should be soft and pliable1 the hair fine1 and the coat glossy4 ,we prefer rather light to very dark colors4 ,our observation is that a black cow never gives as rich milk as one in which the white predominates4 ,in other colors we have not noted such a difference4 ,viewed from the front1 the general shape of the cow should be a little wedging--thinner in front and thicker in the rear4 ,viewed from the side1 the cow should taper from rear to front1 with the upper and lower lines generally straight1 with little or no1 slope from the rump to the tail4 ,,dutch-,,friesian4 ,for general or all purposes1 the ,dutch-,friesian cow is not excelled4 ,she may be equaled1 but where is her superior8 ,we use the name ,dutch-,friesian because it expresses precisely what we mean--the black and white cattle of ,friesian origin which have been bred pure in ,friesland or ,north ,holland1 and not the cattle called ,holstein in this country1 which have been picked up promiscuously in the different provinces of ,germany1 because of their peculiar markings1 but without reference to their breeding4 ,some of these may be pure bred1 but they are liable to disappoint the honest purchaser1 who buys them for and pays the price of pure bloods4 ,the ,dutch-,friesian cow is large1 readily takes on flesh when not in milk1 and therefore makes splendid beef4 ,she is hardy1 docile and easily cared for4 ,no other breed equals her in yield of milk4 ,her milk is of average richness1 and she gives so much of it that it makes her valuable as a butter cow4 ,microscopists say the fat globules in her milk are very small4 ,this makes it somewhat difficult to separate the fats from the milk for the purposes of butter making4 ,though the fat globules are quite uniform in size1 it requires a long time to raise the cream by the ordinary methods1 and the separation is not complete2 but this makes the skim-milk all the more valuable for cheese making1 feeding1 or to market4 ,with the centrifuge1 there would be no difficulty in getting out all the cream4 ,for market1 or family use1 or for cheese making1 the milk of the ,dutch-,friesian cow1 because of the slowness with which the cream separates from the milk1 is superior4 ,it is rich in caseine1 and therefore very valuable for cheese making4 ,we could not recommend any other breed with greater confidence4 ,dutch-,friesian grades--the result of using pure-blooded ,dutch-,friesian bulls on common or other stock--make very valuable dairy stock4 ,illustration3 ,dutch-,friesian ,bull1 ,,mooie1 #bf ,d4,f4,h4,b4 ,property of the ,unadilla ,valley ,stock ,breeders' ,association1 ,whitestown1 ,n4,y4 ,illustration3 ,dutch-,friesian ,cow1 ,,jacoba ,,hartog1 #b ,d4,f4,h4,b4 ,property of the ,unadilla ,valley ,stock ,breeders' ,association1 ,whitestown1 ,n4,y4 ,,the ,,jersey4 ,perhaps as widely separated from the ,dutch-,friesian cow as any breed is the ,jersey4 ,she certainly is the smallest of all as the ,dutch-,friesian is the largest--unless we except the ,shorthorn and ,hereford4 ,the ,jersey gives a small mess of milk1 but it is very rich in fat1 and the fat readily separates from the milk1 leaving the skim-milk very blue and poor4 ,it is not generally considered very rich in caseine1 and it is therefore as poor and worthless as skim-milk well can be4 ,but1 considering size1 the ,jersey is conceded to yield more butter than any other breed4 ,the cream globules are said to be very large and very uniform in size4 ,hence1 they not only readily separate from the milk1 but churn easily4 ,the ,jersey is out of the question as a beef animal1 there is so little of her carcass2 but we never heard complaint of the quality of the meat4 ,but lack of beef qualities we do not consider a very serious objection in a dairy cow4 ,we get our profit from her in the dairy4 ,we cannot reasonably expect all good qualities in one animal or one breed4 ,nature is nowhere thus partial in her gifts4 ,we find some good quality predominating in every one of the several breeds1 and we must select accordingly to suit our line of dairying and our circumstances4 ,the ,jersey is a fawn-like1 beautiful animal1 with a mild eye and intelligent face1 but usually has a quite angular frame1 as a consequence of her excessive dairy qualities4 ,she is rather tender1 and cannot bear the exposure and harsh treatment that some of the breeds can4 ,but no animal ought to receive such treatment4 ,kindness and comfortable quarters are due to all domestic animals1 and such care1 with proper feed1 is the most profitable to the owner4 ,the ,jersey will not stand harsh usage2 but for the man of refined taste and good judgment1 who wants a nice thing and to turn out fancy goods1 she is most decidedly the cow1 and will not disappoint him4 ,solid colors and black muzzles are the fashion in ,jerseys1 but we are not aware that there is any practical merit in these4 ,they have been bred down in size1 to suit the taste of the ,english ,lord1 who wants them as pets on his lawns4 ,this is rather against than in favor of the ,jersey as a dairy cow1 as it must of necessity reduce her capacity for converting food into milk and cream4 ,,the ,,guernsey4 ,there are but few of these animals as yet in this country1 but the few that have been imported and bred here have proved very satisfactory and promising4 ,they are pale red or buff red and white4 ,the colors are about in equal proportions1 though the red may predominate4 ,they are considerably larger than the ,jersey and possess all the good qualities of the latter4 ,indeed1 there is pretty good evidence that these breeds have the same origin1 and that the ,jersey is the ,guernsey bred down in size and bred also for solid colors4 ,the ,guernsey is just as beautiful in face and form as the ,jersey1 and we think rather hardier and possesses more capacity4 ,for all practical purposes1 we should be inclined to give preference to the ,guernsey1 which has no rival in her line1 except the ,jersey4 ,this breed can lay claim to some beef qualities1 because of its size4 ,it is destined to become a popular favorite in the butter dairy and as a family cow4 ,,the ,,ayrshire4 ,this breed is a great favorite with many4 ,it is small--scarcely larger than the ,guernsey--and is remarkably nimble and hardy1 thriving on scant feed and in rough pastures where some of the other breeds would starve4 ,the ,ayrshires are red or red and white and give a large flow of milk1 fairly rich in caseine and in butter4 ,the breed has its phenomenal cows1 both as milkers and as butter makers4 ,the cream globules of the milk are quite irregular in size1 and hence do not readily separate from the milk by ordinary methods of cream raising4 ,but this fact makes the milk all the better for family use1 for marketing and for the cheese factory1 or for both butter and cheese from the same milk4 ,the ,ayrshire1 like the ,dutch-,friesian1 may be called a good general purpose cow4 ,the greatest objections to this breed have been its nervousness and its small teats2 but both of these may be overcome by gentle treatment and careful breeding--indeed1 have been overcome in many cases4 ,for rough1 hilly pastures1 there is no better cow than the ,ayrshire4 ,but although she can stand some hard fare1 she responds quickly to gentle and generous usage4 ,well-selected and well-bred ,ayrshires make a splendid dairy herd4 ,,the ,,shorthorn4 ,this has long been a popular breed1 and there may be said to be a strong popular prejudice in its favor4 ,its undisputed1 and perhaps unequaled1 beef qualities have been its strongest recommend4 ,it was1 however1 originally a milch breed1 and some families of the breed are still hard to excel for the dairy4 ,but it is quite difficult to select and maintain a milking strain1 so long have the ,shorthorns been bred for beef and beauty1 and so effectually have the milking qualities been bred out of them4 ,in some of the beef families1 the cows do not give milk enough to support their calves4 ,yet1 many dairymen cling to this breed and keep unprofitable dairies because they can get a good price for the old carcass as beef when the cow is no longer tolerable in the dairy herd4 ,this is short-sightedness1 and holding beef for market too long and at too great a cost4 ,the profit should be in the dairy products1 where a dairy herd is kept1 and beef should be altogether a subordinate consideration4 ,the ,shorthorn is usually red or roan1 and occasionally red and white1 though we always suspect other blood--,ayrshire1 for instance--in the spotted animals4 ,as a rule1 we do not consider the ,shorthorns as really profitable dairy cows1 though there are many exceptions where a milking strain is cultivated4 ,but there is no disputing their value for beef4 ,illustration3 ,,guernsey ,,bull1 ,,lord ,,fernwood4 ,,property ,,of ,l4,w4 ,,ledyard1 ,,fernwood ,,farm1 ,,cazenovia1 ,n4,y4 ,illustration3 ,,guernsey ,,cow1 ,,countess ,,of ,,fernwood4 ,,property ,,of ,l4,w4 ,,ledyard1 ,,fernwood ,,farm1 ,,cazenovia1 ,n4,y4 ,,the ,,devon4 ,this is one of the choicest and most reliable of the dairy breeds4 ,they are uniformly red1 of fair size1 have a sprightly appearance1 and reproduce their like more certainly than any other breed that we know4 ,as has been said1 they are so prepotent1 uniform1 and distinct from the other breeds that they may be called a race of cattle4 ,their history runs back hundreds of years1 until it is lost in tradition and uncertainty4 ,but origin and history are of little consequence1 since it is the living fact--the cattle themselves--that we have to deal with4 ,the cows give a good sized mess of milk--large milkers have appeared among them as among other breeds--and their milk is very rich4 ,it is not as rich as the ,jersey's and the ,guernsey's milk1 but there is more of it1 and it approximates the richness of the milk of these breeds more closely than that of any other4 ,hence1 they are excellent butter cows1 and justly favorites among those who are the most familiar with them and know how to breed them4 ,healthy1 hardy1 and easy to keep1 they are adapted to almost any circumstances1 and are excellent as butter or family cows1 while the males1 owing to their activity and endurance1 make splendid oxen--both useful and fine looking4 ,they make fine beef and a fair amount of it4 ,they would be useful animals for crossing on the common stock and grades of the ,northwest1 where the climate is rigorous and both butter and beef are objects of importance4 ,as workers1 they would be very useful there4 ,they will stand as much hardship as any breed we have1 and as much as any breed ought to1 but will do better under favorable than under unfavorable circumstances4 ,like all other breeds1 they respond readily to kind and generous treatment1 it being a universal law that want and abuse are sources of loss in the keeping of stock1 the best results always following the best treatment4 ,they will do well on level1 hilly or rough pastures1 because of their nimbleness and endurance3 while the certainty of their breeding makes it perhaps less difficult to perpetuate their good qualities than is the case with any of the other breeds4 ,in short1 they are the most prepotent and uniform of all1 give a good-sized mess of very rich milk1 are easy to keep1 hardy and active1 and fill a sphere which it would be difficult to fill without them4 ,we do not know how their milk appears under the microscope1 but we judge from the characteristics of these animals that the butter globules are above the average size and very uniform4 ,hence the cream rises readily1 is easily churned1 and makes a rich-colored1 fine-flavored butter4 ,it is a little remarkable that the breeders of these cattle have not succeeded in getting up a boom2 but the probability is that no strenuous and persistent effort has been made in this direction4 ,their superior merits are unquestioned and unquestionable4 ,,the ,,american ,,holderness4 ,this is a new breed1 and its reputation is mainly of a local character4 ,but it is not without its representatives in most of the ,northern and ,northwestern ,states1 and its fame has traveled quite extensively1 considering the quiet and unpretentious manner in which it was originated and has been bred4 ,in some particulars it is the most uniform of the breeds1 even more uniform than the ,devon4 ,especially is this true of the quality of the milk1 which is as uniform throughout the herd as if it were drawn from a single cow1 the quality varying1 where the keep is the same1 only with the age of the cow1 and the lapse of time since calving4 ,the yield of milk1 though not excessive1 is large and very rich--almost equal to that of the ,jersey and ,guernsey1 and quite equal to that of the ,devon4 ,it churns easily1 and the butter completely separates from the buttermilk1 rendering a second churning of no avail4 ,three hundred pounds per cow a year of high-colored and fine-flavored butter is a fair average for a herd4 ,few1 even of selected herds1 of other animals equal this4 ,we are not aware of phenomenal milkers among the ,holderness cattle1 unless all can be called such1 their chief characteristic being uniformity4 ,they breed1 it may be said1 perfectly true to type1 so that all are excellent4 ,the reason for this uniformity is plain1 and is found in the origin of the breed in the closest possible inbreeding for thirty years4 ,they originated from a cow with calf which was bought by ,mr4 ,truman ,a4 ,cole1 of ,solsville1 ,n4,y41 of a drover who had just purchased it at auction in ,knoxboro1 ,n4,y41 where a herd of pure-bloods1 because of the death of the owner1 had been sold under the auctioneer's hammer4 ,the cow dropped a bull calf1 which was bred to its mother1 then to both mother and sister2 and this system of close inbreeding1 even sire to daughter1 as well as brother to sister1 has been continued down to the present time1 or for thirty years1 as before stated4 ,this has fixed and intensified the qualities1 and at the same time secured the greatest possible uniformity and really established a breed1 separate and distinct from all others4 ,this is the way in which all the valuable breeds have been established1 and this is the first persistent and successful effort at establishing a purely ,american breed that has ever been made4 ,while carefully watching results and selecting for breeding purposes1 ,mr4 ,cole has steadily refused to be turned from his course1 or to change his purpose of establishing a uniform butter breed1 and of testing the fallacy of the popular notion about the injurious effects of inbreeding4 ,his thirty years of the closest inbreeding have shown no such disastrous effects1 but1 on the contrary1 have produced only good ones4 ,there is no failure in form or constitution4 ,the only marked external change1 save in securing the greatest uniformity1 has been in the gradual change of color4 ,the original animals were pale red and white1 the white being along the back from the shoulders to the tail1 down the hind-quarters1 and along the belly to the shoulders4 ,this distribution of the light and dark colors has remained essentially the same1 but the light red gradually turned to dark red1 then to brindle and finally to black4 ,the later bred animals are all black and white4 ,but the calves1 when first dropped1 are still red and white1 the red changing to black when the first coat of hair is shed4 ,this is probably one of the most remarkable cases of inbreeding on record1 as the breed is also one of the most remarkable4 ,all who have tried this stock are remarkably well pleased with it1 and calves readily sell for #ajj a head with a demand greater than the supply--and this without any newspaper advertising4 ,the breed is endorsed by ,mr4 ,lewis ,f4 ,allen1 former editor of the ,shorthorn ,herd-,book1 and author of a work on cattle that stands second to none as authority4 ,this endorsement has appeared in print over ,mr4 ,allen's signature1 as have the favorable opinions of many other good judges4 ,in the latest edition of his book on the ,cattle of ,america1 he says3 ,i never saw a more uniform herd of cows1 in their general appearance and excellence1 which latter quality they daily prove in the milk they produce4 99 99 ,compared with ordinary dairy herds1 the uniformity in yield testifies to their purity of breeding and management4 ,illustration3 ,american ,holderness ,bull1 ,,lewis ,f4 ,,allen1 at #af months4 ,property of ,t4,a4 ,cole1 ,solsville1 ,n4,y4 ,illustration3 ,american ,holderness ,cow1 ,,adelaide #agth4 ,property of ,t4,a4 ,cole1 ,solsville1 ,n4,y4 ,col4 ,weld1 who saw these cattle on exhibition at the ,new ,york ,state ,fair1 held at ,utica in #ahgi1 said of them1 in the ,november number of the ,american ,agriculturist2 ,the cattle of this ',cole-,holderness breed' are of good size and fair form as beef animals4 99 99 99 ,they are deep-bodied1 with large udders and teats1 with excellent escutcheons1 great swollen and tortuous milk-veins and skins as yellow as ,guernsey's4 ,the interior of their ears was almost like orange-peel4 ,the butter made from their milk 99 99 99 showed admirable color and keeping qualities4 99 99 99 ,could we test the various breeds of cattle1 with the view of determining with accuracy which is the most profitable dairy cow for all purposes--butter1 cheese1 veal1 and ultimately beef--giving to each its fair weight in the scale of excellence1 ,i would not be surprised if ,mr4 ,cole's breed would win the distinction of being the most useful of all4 ,,inbreeding4 ,a word here about inbreeding will not be out of place4 ,it may be disastrous1 or it may be beneficial4 ,so also may be crossing or grading4 ,the evil as well as the good qualities are developed and intensified4 ,like begets like4 ,couple animals having the same bad points1 and these points will be increased and strengthened4 ,couple those with good points1 and corresponding results follow--that is1 the good are increased and strengthened4 ,but if one animal has one point to excess1 so as to become a deformity1 and the other is deformed by lack of this same point1 it is both safe and advantageous to breed them together1 as the result is likely to be a medium between the two4 ,so1 whatever the manner of breeding--inbreeding1 crossing or grading--the good or evil results depend altogether on the characteristics of the animals coupled4 ,inbreeding intensifies and fixes the qualities1 be they good or bad4 ,,swiss4 ,there have been a few importations of ,swiss cattle1 which are short-legged and strong-boned1 and hence well adapted to hilly regions4 ,some of these have made splendid butter records--from #ejj to over #gjj pounds of butter in a year4 ,we should have great hopes of them for the mountainous sections of our country2 but as yet importation and breeding of this stock is not extensive enough to permit of their availability to any considerable extent for dairy purposes4 ,,polled4 ,the polled or hornless cattle are great favorites with some of the ,western people1 and an effort is made to get up a boom on them4 ,but they not only lack in numbers1 but in the essential quality of a large flow of milk1 or of a very rich one4 ,the best information we can get does not indicate usefulness for the dairy4 ,neither do they excel several of the other breeds for beef4 ,their chief recommend appears to be their destitution of horns1 which in our eye is far from a mark of beauty4 ,it gives them a sort of bald1 unfinished look that is anything but pleasing4 ,we prefer1 for looks1 short1 well-turned horns4 ,but of course1 without horns there is no hooking1 but pushing is by no means avoided4 ,besides1 in some cases we have known a lack of horns to make it difficult to fasten the animals in stanchions or with ropes4 ,this may not be true of the cows2 but we were cognizant of an instance on the ,new ,york ,state ,fair grounds where a polled bull was constantly getting loose4 ,his neck was so thick that he could slip his head through any place not tight enough to choke him4 ,as to disposition1 we presume the lack of horns would not make the bulls any more amiable4 ,however1 we have nothing to say against this kind of stock1 and would advise all who like them to keep them4 ,if horns are objectionable1 it is easy to prevent them from growing on any stock by removing the first appearance of them on the calf4 ,this can be done without much pain to the calf and without much trouble to one who knows how to do it4 ,it1 as we understand1 requires no great skill1 and can hardly be said to come under the head of cruelty to animals4 ,it is nothing like as painful as castration4 ,,herefords4 ,the ,herefords are having quite a boom in the ,west1 but it is not as dairy stock1 but as superior for beef4 ,we have seen no strong claims put in for them for dairy purposes4 ,the few we have seen did not seem to indicate any great dairy qualities1 nor have any of the numerous portraits we have seen published borne the marks of dairy stock4 ,but the claim of beef qualities we believe is well founded4 ,their great rivals in this line are the ,shorthorns4 ,,common ,,stock4 ,we have not mentioned the so-called ,native stock as a dairy breed1 because it is not a breed1 but a mixture of breeds--crazy-quilt stock4 ,we would not be understood as considering it of no value for dairy purposes1 for when carefully selected1 a dairy herd of common stock may be very valuable4 ,great milkers and great butter makers are not uncommon among them2 but there is such a mixture of blood in their veins that there is no guarantee of their producing their like4 ,they originally sprang from the best animals that the early emigrants could select to bring over with them from ,europe4 ,but they were subsequently cross-bred so promiscuously that no trace of the original blood can be discovered with any certainty4 ,they were also subjected to great exposure and hardship1 with scanty food1 which had a greatly deteriorating tendency4 ,but1 perhaps worst of all1 there was no careful selection of males for breeding purposes1 nor any attempt at judicious coupling for improvement1 or for even the maintenance of the existing status4 ,in short1 the entire treatment and all the surroundings had a deteriorating influence and a tendency to the production of scrubs4 ,if we were to take all the existing pure-blood stock and breed it together promiscuously1 while at the same time subjecting it to harsh treatment and neglect1 it would not require a very long period to reduce it to the same mongrel and scrub condition in which we now find the common stock of the country4 ,yet some of our common stock make excellent crosses1 when pure-blood males are used4 ,but no improvement or valuable results could come from using common stock bulls on pure-blood or other cows4 ,the male has the controlling influence1 and to the constant use of pure-blood males must we look for the improvement of the common stock of the country and for the maintenance of the existing status of the pure-bloods2 and not only must we use pure-blood males1 but keep up a constant and careful selection of the best4 ,neither should we trust to cross-bred or grade bulls for breeding purposes2 for the progeny will inherit the traits of ancestors on one side or the other1 and hence will lack in uniformity1 both in appearance and in quality4 ,when we use a grade bull1 the result is just the opposite of what it is when we use a pure blood4 ,with the latter1 we get half-bloods1 then quarter1 then eighths1 sixteenths1 thirty-seconds1 and so on1 toward pure blood2 but with a half-blood grade bull1 the first offspring from common stock has only one-fourth pure blood1 the next cross has only one-eighth1 the third one-sixteenth pure blood1 and so on--reducing the purity in the same ratio as the use of pure blood improves it--if we continue to breed from the grade male offspring4 ,if we always use a half-blood male1 there may be a slight improvement in the blood4 ,but the improvement is too slow and the benefit too uncertain to make the use of a grade bull advisable when a pure blood can be had4 ,,breeding ,,dairy ,,stock4 ,having briefly glanced at the characteristics of the different breeds1 it will not be out of place to say a few words about breeding and rearing dairy stock4 ,there are three things to be considered3 #a4 ,selection4 #b4 ,coupling4 #c4 ,care4 ,,selection4 ,by selection1 we mean not only the selection of the breed adapted to the line of dairying pursued1 but the selection of the individual animals to breed and rear animals from1 and especially the bull to be used on the herd4 ,this male should have a good pedigree--that is1 be the lineal descendant of animals known to possess the qualities desired in the future herd4 ,this is all-important2 for however well-formed and comely he may be1 he will transmit the qualities of his ancestors as surely as like begets like4 ,this fact can never be safely ignored4 ,milk and butter qualities1 in a dairy herd1 must take precedence over beauty of form1 however desirable the latter may be4 ,the cows to rear stock from should be selected1 as far as possible1 on the same principle4 ,pedigree is not of as much consequence in a cow1 so far as practical results are concerned1 though it helps insure certainly in the quality of the offspring when that of the cow1 as well as of the bull1 is right4 ,but we may safely venture on raising the calves of a good milker1 as the probabilities are that the offspring will inherit the qualities of the sire1 while it may also inherit the qualities of the dam1 though she be of the most mongrel or mixed blood4 ,if there is failure1 however1 it need not go beyond that one animal--unless an attempt is made to use a grade bull on a nondescript dam1 in which case prepotency is weakened and mongrelism may show in the offspring4 ,but grade bulls should never be used when it is possible to have the use of the right kind of pure blood1 which is always stronger than mixed blood1 and hence a pure blood sire is pretty sure to transmit the qualities of his herd and family1 in a great degree1 even when coupled with a cow of uncertain blood4 ,in breeding1 the one bull makes half the herd1 and when used on common stock1 the offspring will always be half-bloods the first generation4 ,the second generation they become three-quarter bloods2 the third seven eighths2 the fourth fifteen-sixteenth1 and so on1 constantly approaching1 but never reaching1 purity4 ,for all dairy purposes1 however1 they become practically as good as pure-bloods4 ,but if the breeding is the other way--that is1 if a scrub bull is used on pure-blood cows--the degeneration to the scrub status is in precisely the same ratio that we have just given for improvement when pure-blood males are constantly used4 ,by using grade bulls1 there is also a constant deterioration of blood1 but not as rapid as when scrub bulls are used4 ,the only safety is in using pure blood males4 ,with these well selected and all other conditions maintained1 the status is certain to be preserved1 if improvements1 in consequence of better care and selection1 are not secured4 ,,coupling4 ,proper coupling1 or rather the coupling of proper animals1 has received little attention1 and is now confined generally if not exclusively to professional breeders4 ,but it is a subject to which the dairymen can as well as not pay attention with good results4 ,by coupling proper animals1 we mean having regard to individual points and qualities1 never coupling those having the same defects1 either in form or quality4 ,for instance1 to illustrate1 a cow high on the rump may be safely bred to a bull low on the rump1 or vice versa1 the result1 in all probability1 being an offspring with a level rump4 ,this is breeding together opposite extremes1 depending on the one to correct the other4 ,but if we breed two sloped rumps together1 or two humped rumps1 the result would be to exaggerate and intensify or strengthen this deformity in the offspring4 ,so of quality or disposition4 ,a nervous cow bred to a nervous or irritable bull1 would be pretty sure to drop a calf that would be more nervous than either sire or dam4 ,but if one of the parents is dull and sluggish and the other irritable and sensitive1 the offspring might be an improvement on both4 ,again1 a cow lacking in the quality of richness of milk1 though giving a large flow1 should not be coupled with a bull descended from a family having the same peculiarity of large flow lacking in richness4 ,but if there is richness on one side and abundance on the other1 the coupling of the two might reasonably be expected to result in improvement in the offspring1 which might inherit both the large flow and the rich quality4 ,bad points and qualities are inherited as well as good ones4 ,hence1 the constant aim and care must be to avoid developing what is objectionable as well as to develop what is desired4 ,it must be constantly borne in mind that like begets like4 ,all the trouble attending inbreeding1 crossing or grading comes from not properly regarding this fact4 ,where inbreeding is followed1 the only disadvantage arises from the fact that all the animals are likely to have the same defects of form1 quality and constitution4 ,but where these are all right1 the advantage is that inbreeding fixes the features and qualities and secures the establishment of them in a type or breed4 ,but crossing or grading animals having the same failing will prove just as disastrous as would inbreeding4 ,but crossing may be done in a way to develop good qualities1 and these may afterward be fixed by careful selection and inbreeding of offspring4 ,this subject of breeding is one of great importance1 and yet little understood4 ,many things pertaining to it are yet to be settled1 though great progress has been made during the last few years1 and public attention is being drawn to it as it never was before4 ,it will be found that man can become master of the situation1 and may1 by observing certain fundamental conditions and varying only the details1 breed domestic animals of almost any form1 disposition1 and quality1 that he may desire4 ,,care ,,and ,,keep4 ,better care and keep1 however1 are the key notes to improvement4 ,higher conditions and better surroundings lead to improvements which may be developed into fixed traits by proper selection and coupling1 provided the improved environment is maintained4 ,the status can be maintained only by maintaining the conditions4 ,this is what we mean by care4 ,under this head1 we include all that pertains to the health and comfort of the animal4 ,judicious care is of prime importance not only in breeding but in securing the best results in dairy products4 ,proper food and drink and enough of it1 with shelter1 kind treatment1 regularity and the most thorough system1 must be provided1 or corresponding failure1 for any and all abuse1 neglect or mistake1 is sure to follow4 ,,feeding ,,stock4 ,the question of feeding stock is yearly rising into greater prominence and importance4 ,formerly1 it was thought that anybody who could throw out coarse fodder and hay to cattle knew enough for all practical purposes about feeding1 and that any sort of a shelter1 or no shelter1 if the animal survived1 was sufficient4 ,better ideas are beginning to prevail4 ,few men now think they know all that can be learned about feeding stock1 and those who know the most are the most anxious to learn4 ,a thorough knowledge of feeding requires a knowledge of physiology and biology1 with the chemical composition and nutritive qualities of the different kinds of food4 ,added to this must be the practical knowledge gained by observation of the effects of the different foods on different animals under various conditions4 ,and when all is known that can be1 there will still be room left for the exercise of the best judgment of the feeder as to the conditions and requirements of the animal fed1 and as to the quality of the foods available and the quantity and proportions of each4 ,,carbonaceous ,,and ,,nitrogenous ,,foods4 ,it is pretty well known what the constituents of the animal organism are1 and what elements of nutrition are required in the food for the sustenance of the animal4 ,of these primal elements--some twelve or fifteen in number--it is found that1 practically1 when foods combined contain two of them in proper proportion1 the rest are generally present in sufficient quantity4 ,these two are ,,carbon and ,,nitrogen1 and the foods containing them in relatively large proportion are respectively called carbonaceous and nitrogenous4 ,all foods contain these elements in greater or less proportion4 ,the proper proportion for feeding is found to be about one of nitrogen to five or six of carbon4 ,if the temperature of the weather is low1 the proportion of carbon may be raised to eight1 and even ten1 where little exercise is had--as1 for instance1 milch cows standing in a cold stable4 ,but1 in hot weather1 when cows are giving milk1 the carbon may be reduced to four and even three--that is1 so that there shall be one part of nitrogen to three or four parts of carbon4 ,the carbon is heat and fat producing1 and some class it as motor producing1 but we think this is a mistake1 save so far as heat is essential to motion4 ,we think nitrogen is motor producing as well as muscle producing--or1 in other words1 that the element which produces the organs of motion also fills them with energy1 for the exercise of which heat is essential4 ,we cannot have motion1 or even life1 much below the normal temperature of about #ih degrees ,fahrenheit4 ,at all events1 it is found necessary to feed nitrogenous food to all animals that are working hard1 to supply the waste of muscle--and we think also to replace the expended energy4 ,dr4 ,j4 ,milner ,fothergill1 in his work on the ,maintenance of ,health1 published by ,g4,p4 ,putnam's ,sons1 says3 ,the effect of the nitrogen upon the brain is to evolve nerve force freely1 and this rules and regulates the actual force which takes its origin in the respiratory foods consumed4 ,these respiratory foods furnish the force itself1 but the nitrogenized foods furnish the manifesters of force4 ,it appears to us that the nerve force1 which he says is evolved1 is all there is of it1 save the requisite conditions afforded by heat4 ,dr4 ,houghton says3 ,the hunted deer will outrun the leopard in a fair open chase1 because the force supplied to its muscles by vegetable food is capable of being given out continuously for a long period of time2 but in a sudden rush at a near distance1 the leopard will infallibly overtake the deer1 because its flesh food stores up in the blood a reserve of force capable of being given out instantaneously in the form of exceedingly swift muscular action4 ,dr4 ,fothergill goes on to say3 ,nitrogen is the essential factor in all explosive compounds1 from gunpowder to nerve force4 ,it endows the consumer of it with energy and enables him to discharge his force quickly and rapidly4 ,again1 he says of the race-horse3 ,his food affects his speed and endurance1 and without his nitrogenized food he would cut a poor figure at a race1 because without it he could not discharge his force fast enough4 ,,what ,,is ,,carbon8 ,it is pure in the diamond1 nearly pure in coal1 and is the principal constituent of all woody fiber--also of oils1 fat1 starch1 sugar1 etc4 ,nearly all the visible organic world is composed of carbon4 ,it appears to be very plentiful1 but of our atmosphere it composes only about four-ten-thousandths1 while oxygen1 with which it unites to form carbonic acid gas for vegetation to feed on1 composes one-fifth and nitrogen four-fifths4 ,really1 we have little trouble in securing carbonaceous foods4 ,the only difficulty is to get them in a digestible form4 ,only what is soluble can be digested and assimilated by the animal organism4 ,hence1 great care must be taken to get food in a proper condition for animal nutrition4 ,,what ,,is ,,nitrogen8 ,it is almost pure in the albumens2 both vegetable and animal4 ,it is nearly pure in the white of egg4 ,hence1 nitrogenous foods are quite commonly called albuminoids4 ,it exists abundantly in all the proteins--as cheese or caseine1 fibrin or lean meat1 albumen1 etc4 ,nitrogen1 in its free state1 appears to be an innocuous gas1 diluting the oxygen and preventing it from rapidly oxydizing or burning up everything4 ,as before said1 it constitutes four-fifths of our atmosphere1 but does not appear to be directly appropriated by either vegetables or animals4 ,as food for either1 it must be in combination with other elements--especially carbon--and yet it is very difficult to make it unite with other elements1 and hard to maintain the union when it is once formed4 ,its disposition is to break these unions and seek an idle state of freedom4 ,hence it is that1 when held in durance1 its constant tendency to free itself makes it the motor force in all animal organisms1 and the terrible energy in all explosives4 ,it is secured in the form of ammonia in rain1 by a process called nitrification it unites with the soil1 and it exists in all decayed animal and vegetable matter in a form suitable for plant food4 ,men and animals get it by eating vegetables or by eating one another4 ,it is a very abundant and important element1 yet very difficult to obtain in an available form for plant and animal food4 ,fortunately1 but comparatively little of it is needed4 ,,compounding ,,rations4 ,by referring to the feed tables furnished by the analysts of this country and ,europe1 the farmer can learn the constituents of foods4 ,then1 knowing the ration required1 he can take different foods and compound in the right proportions aimed at in feeding1 whether for work1 for growth1 for fat1 for bare maintenance1 or for milk4 ,we give the ,german standards for feeding animals3 ,,per ,,day ,,and ,,per #a1jjj ,,lbs4 ,,live ,,weight4 ---------------------------------------- ---------------------------------------- ------ ,nutritive digestible sub4 ------------------------- ,,animals4 ,total ,albumi- ,carbo- ,total ,nutritive organic dry noids4 hydrates4 ,fat4 nutritive ratio4 substance4 sub4 ---------------------------------------- ---------------------------------------- ------ lbs4 lbs4 lbs4 lbs4 lbs4 lbs4 #a4 ,oxen at rest in stall #ag4e #j4g #h4j #j4ae #h4he #a3ab #b4 ,oxen moderately worked #bd4j #a4f #aa4c #j4cj #ac4bj #a3g4e #c4 ,oxen heavily worked #bf4j #b4d #ac4b #j4ej #af4aj #a3f4j #d4 ,oxen fattening1 #ast period #bg4j #b4e #ae4j #j4ej #ah4jj #a3f4e ,oxen fattening1 #b;d period #bf4j #c4j #ad4h #j4gj #ah4ej #a3e4e ,oxen fattening1 #c;d period #be4j #b4g #ad4h #j4fj #ah4aj #a3f4j #e4 ,cows in milk #bd4j #b4e #ab4e #j4dj #ae4dj #a3e4d ---------------------------------------- ---------------------------------------- ------ ,,growing ,,cattle--,,per ,,day ,,and ,,per ,,head4 ---------------------------------------- ---------------------------------------- ------ ,age4 ,average live weight ,months4 per head4 #b to #c #aej pounds #c4c #j4f #b4a #j4cj #c4jj #a3d4g #c to #f #cjj pounds #g4j #a4j #d4a #j4cj #e4dj #a3e4j #f to #ab #ejj pounds #ab4j #a4c #f4h #j4cj #h4dj #a3f4j #ab to #ah #gjj pounds #af4h #a4d #i4a #j4bh #aj4gh #a3g4j #ah to #bd #hej pounds #bj4d #a4d #ai4c #j4bf #aa4if #a3h4j ,,sample ,,rations4 ,dr4 ,wolf gives an illustration of the standard for a milch cow1 by saying that #cj lbs4 of young clover hay will keep a cow in good milk2 and that this contains of dry organic substance1 #bc lbs41 of which is digestible--albuminoids #c4ba1 carbohydrates #aa4bh1 and fat #j4fc4 ,this is 4#ga lb4 albuminoids more1 and 4#bb lb4 of carbohydrates less1 with 4#ac lb4 of fat more1 than the standard4 ,then he takes the richest and best meadow hay1 of which #cj lbs4 contains of organic substance #bc4b lbs41 having digestible--albuminoids #b4di lbs41 carbohydrates #ab4ge lbs41 and fat #db lb4 ,this is almost exactly the feeding standard4 ,as will have been seen by what has preceded1 the ,german standard ration for a milch cow is #bd lbs4 of dry organic substance1 containing #b4ej lbs4 nitrogenous food1 and #ab4ij lbs4 of carbonaceous food4 ,to secure this1 ,dr4 ,wolff recommends for every #a1jjj lbs4 of live weight3 #ab lbs4 average meadow hay4 #f oat straw4 #bj mangolds4 #be brewers' grain4 #b cotton seed cake4 ,prof4 ,s4,w4 ,johnson's ration for the same purpose is3 #bj lbs4 corn fodder4 #e rye straw4 #f malt sprouts4 #b cotton seed meal4 ,the following milk rations are recommended by ,prof4 ,e4,w4 ,stewart3 ,no4 #a4 #ah lbs4 oat straw4 #e bean straw4 #f cotton seed cake4 ,no4 #b4 #bj lbs4 barley straw4 #e pea straw4 #b wheat bran4 #e linseed meal4 ,no4 #c4 #bj lbs4 poor hay4 #e corn meal4 #e cotton seed cake4 ,no4 #d4 #bj lbs4 wheat straw4 #e wheat bran4 #c corn meal4 #d linseed meal4 ,no4 #e4 #bj lbs4 fresh marsh hay4 #e corn meal4 #e cotton seed meal4 ,no4 #f4 #aj lbs4 good mead'w hay4 #aj rye straw4 #c wheat bran4 #e linseed meal4 ,the following are given by the same author as milk rations3 ,no4 #a4 #aj lbs4 clover hay4 #aj straw4 #d linseed oil cake4 #d wheat bran4 #b cotton seed cake4 #d corn meal4 ,no4 #b4 #af lbs4 meadow hay4 #h wheat bran4 #b linseed meal4 #f corn meal4 ,no4 #c4 #ah lbs4 corn fodder4 #h wheat bran4 #d cotton seed meal4 #d corn meal4 ,no4 #d4 #ae lbs4 straw4 #e hay4 #d cotton seed meal4 #d bran4 #d corn meal4 #c malt sprouts4 ,no4 #e4 #aj lbs4 corn fodder4 #aj oat straw4 #b linseed meal4 #d malt sprouts4 #aj oat corn meal4 ,no4 #f4 #fj lbs4 corn ensilage4 #e hay4 #b linseed meal4 #d bran4 ,,fattening ,,rations4 ,the following rations are recommended by ,prof4 ,e4,w4 ,stewart for fattening cattle4 ,the rations are for #a1jjj pounds of live weight3 ,no4 #a4 #ah lbs4 wint'r wh't straw4 #dj corn sugar meal4 #d cotton seed meal4 ,no4 #b4 #ab lbs oat straw4 #aj wheat bran4 #dj corn sugar meal4 ,no4 #c4 #ab lbs4 clover hay4 #f oat straw4 #dj corn sugar meal4 #b linseed meal4 ,no4 #d4 #ae lbs4 corn fodder4 #e malt sprouts4 #c corn meal4 #dj corn sugar meal4 ,no4 #e4 #bj lbs4 best clover hay4 #ej corn sugar meal4 ,no4 #f4 #bj lbs4 wheat straw4 #h timothy hay4 #f cotton seed cake4 ,no4 #g4 #bj lbs4 corn fodder4 #f ,indian corn4 #f linseed cake4 ,,working ,,rations4 ,the following are rations for oxen at hard work1 as given by ,prof4 ,stewart3 ,no4 #a4 #bj lbs4 best meadow hay4 #aj corn meal4 ,no4 #b4 #bj lbs4 corn fodder4 #e clover hay4 #b wheat bran4 #c cotton seed cake4 ,no4 #c4 #ag lbs4 clover hay4 #c wheat bran4 #aj corn meal4 ,no4 #d4 #be lbs4 oat straw4 #e wheat bran4 #d linseed cake4 ,,digestibility ,,of ,,foods4 ,the following table1 copied from ,prof4 ,stewart1 gives the digestibility of a few of the more common foods3 ,digestible ,in #ajj lbs4 ,digestible4 in #b1jjj lbs4 ---------------------------------------- --------------------- ,,clover ,,hay4 ,albuminoids #ae4c #aj4g #bad ,carbo-hydrates #ce4h #cg4e #geb ,crude fibre #bb4b ,fat #c4b #b4a #db ---- #ajjh ,in #ajj lbs4 ,digestible4 ,digestible in #b1jjj lbs4 ---------------------------------------- --------------------------- ,,average ,,meadow ,,hay4 ,albuminoids #i4g #e4d #ajh ,carbo-hydrates #da4f #da4j #hbj ,crude fiber #ba4i ,fat #b4e #a4j #bj ---- #idh ,,corn ,,fodder4 ,albuminoids #d4d #c4b #ff ,carbo hydrates #cg4i #dc4d #hfh ,crude fiber #be4j ,fat #a4c #a4j #bj ---- #ied ,,oat ,,straw4 ,albuminoids #d4j #a4d #bh ,carbo-hydrates #cf4b #dj4a #hjb ,crude fibre #ci4e ,fat #b4j #j4g #ad ---- #hdd ,,linseed ,,oil ,,cake4 ,albuminoids #bh4c #bc4gg #dge ,carbo-hydrates #cb4c #ce4ae #gjc ,fibre #aj4j ,fat #aj4j #i4j #ahj ---- #aceh ,,wheat ,,bran4 ,albuminoids #ae4j #ab4i #beb ,carbo-hydrates #eb4b #db4f #heb ,fibre #aj4a ,fat #c4b #b4f #eb ---- #aaef ,,corn ,,meal4 ,albuminoids #aj4j #h4d #afh ,carbo-hydrates #fb4a #fj4f #abab ,crude fibre #e4e ,fat #f4e #d4h #if ---- #adgf ,,oats4 ,albuminoids #ab4j #i4j #ahj ,carbo-hydrates #ee4j #dc4j #hfj ,crude fibre #i4c ,fat #f4e #d4g #id ---- #aacd ,,elements ,,of ,,food4 ,we give the names of a few foods1 with their relative amount of nitrogenous and carbonaceous elements3 ,,foods4 ,nitrogenous4 ,carbonaceous4 ---------------------------------------- -------------- ,meadow hay1 medium #a to #h4j ,red clover1 medium #a #e4i ,lucerne1 good #a #b4h ,swedish clover 7alsike7 #a #d4i ,orchard grass1 in blos'm #a #f4e ,white clover1 medium #a #e4j ,timothy #a #h4a ,blue grass1 in blossom #a #g4e ,red top #a #e4d ,fodder rye #a #g4b ,italian rye grass #a #f4c ,hungarian grass #a #g4a ,rich pasture grass #a #c4f ,green maize1 ,german #a #h4i ,fodder oats #a #g4b ,sorghum #a #g4d ,pasture clover1 young #a #b4e ,red clover1 before bl's'm #a #c4h ,red clover1 in blossom #a #e4g ,white clover1 in blossom #a #d4b ,buckwheat1 in blossom #a #e4a ,fodder cabbage #a #e4b ,ruttabaga leaves #a #c4i ,fermented hay1 from maize #a #ab4j ,fermented hay1 from beet leaves #a #d4j ,fermented hay1 from red clover #a #d4a ,winter wheat straw #a #de4h ,winter rye straw #a #eb4j ,winter barley straw #a #dj4e ,oat straw #a #bi4i ,corn stalks #a #cd4d ,seed clover #a #g4d ,wheat chaff #a #bd4a ,rye chaff #a #cb4f ,oat chaff #a #bc4h ,barley chaff #a #cj4d ,potatoes #a to #aj4f ,artichokes #a #h4g ,ruttabagas #a #h4c ,sugar beets #a #ag4j ,carrots #a #i4c ,turnips #a #e4h ,wheat1 grain #a #e4h ,rye1 grain #a #g4j ,barley1 grain #a #g4i ,oats1 grain #a #f4a ,maize1 grain #a #h4f ,millet1 grain #a #e4d ,peas1 grain #a #b4i ,buckwheat1 grain #a #g4d ,cotton seed #a #d4f ,pumpkins #a #ah4d ,coarse wheat bran #a #e4f ,wheat middlings #a #f4i ,rye bran #a #e4c ,barley bran #a #d4e ,buckwheat bran #a #d4a ,hempseed cake #a #a4e ,sunflower #a #a4c ,corn bran #a #aj4c ,brewers' grain #a #c4j ,malt sprouts #a #b4b ,wheat meal #a #e4g ,rape cake #a #a4g ,rape meal1 extracted #a #a4c ,barley1 middlings #a #f4j ,oat bran #a #i4g ,linseed cake #a #b4j ,linseed meal1 extracted #a #a4d ,cot'n-seed meal1 decort4 #a #a4h ,cot'n-s'd cake1 undecort4 #a #a4g ,cow's milk #a #d4d ,buttermilk #a #b4f ,skimmed milk #a #a4i ,cream #a #cj4e ,,ensilage4 ,major ,henry ,e4 ,alvord1 of ,houghton ,farm1 ,n4,y41 gives the following as the range and average of analyses by a large number of eminent scientists3 ,range in #ajj lbs4 ,average4 ,total dry matter #ae4aj to #be4ij #ah4fj ,water #hd4ij to #gd4aj #ha4dj ,protein #j4ij to #a4ij #a4cj ,fat #j4cj to #j4ij #j4fj ,nitrogen-free extract #g4fj to #ac4dj #i4fj ,crude ,fiber #d4gj to #g4ij #e4ij ,ash #j4ij to #a4dj #a4bj ,,remarks4 ,it is safe to always feed cotton seed meal1 bran1 or linseed cake with corn fodder1 or fodder corn1 or ensilage4 ,and it will always be found to work well if corn meal is fed with clover hay4 ,corn ensilage with clover hay will constitute a proper feed4 ,to avoid waste1 and secure the best results1 we must learn to balance the nitrogenous and carbonaceous foods4 ,our greatest difficulty in feeding1 as in manuring the soil1 is to secure enough of the nitrogenous elements4 ,these are what we have mainly to look out for1 the carbonaceous foods usually being over abundant4 ,not only must we proportion the elements of food properly1 but we must prepare the food so that it will be in a proper condition4 ,it may contain all the elements1 but in consequence of being in a bad or wrong condition1 the animal cannot digest it4 ,there is plenty of carbon in coal1 but who would expect the animal stomach to digest it8 ,so there is nitrogen in saltpeter and gun-cotton1 but they are not in a suitable condition or form for digestion1 and hence have no food value4 ,most raw vegetables are indigestible in the human stomach1 but cook them1 and thus put them in a proper condition1 and they become nutritious foods4 ,there are few1 if any1 perfect foods4 ,every food needs to be supplemented with something else4 ,hence it is that both men and animals want variety4 ,summer pasture1 composed of mixed grasses1 makes the best food for all kinds of stock4 ,meadow hay1 cut at the right time and properly cured--provided there is a mixture of grasses--makes a proper food for winter2 but even this needs to be accompanied by roots1 ensilage or something of a juicy nature1 as a relish1 if for nothing else1 and as an aid to digestion4 ,in a state of nature1 roaming free1 animals select and balance their rations according to the cravings of appetite4 ,but when domesticated1 they have no such freedom of choice1 except perhaps in a few of the summer months4 ,in winter1 they must take what is given to them4 ,it is our duty1 therefore1 to give their food a proper balance of elements as far as possible2 and in thus conforming to the laws of nature1 we shall find both the greatest economy and the greatest profit4 ,,handling ,,milk4 ,it is a comparatively easy operation to milk1 if one knows how4 ,the process is about as simple as that of ,columbus in making an egg stand on end1 but it requires skill1 practice and a muscular hand to do it well4 ,grasping the teat so as to fill it with milk1 and then tighten the thumb and fore finger so as to prevent a return of the milk to the udder as the rest of the fingers are gently but firmly closed1 so as to give a downward pressure and expel the milk1 is not likely to be done by the novice the first time trying4 ,but ordinarily1 the performance of this operation is soon achieved by any one who wishes to learn1 though it is declared by some that they never could learn to milk4 ,substitute would for could1 and we think the truth is more nearly approximated4 ,still there is a great difference in milkers1 as well as in cows1 the man or woman with a good grip in the hand having decidedly the advantage1 both as regards ease and expedition--and it is quite important that the milk should all be quickly and continuously drawn from the cow after the milking is begun1 and while the cow is in the mood of giving down4 ,,keep ,,quiet4 ,if a cow is suddenly disturbed1 so as to get excited1 or gets tired and out of patience1 the flow of milk may be prematurely stopped4 ,if this disturbance is continued from time to time1 the effect will be to permanently lessen the flow1 or dry up the cow4 ,anything that irritates a cow1 while being milked1 reduces both quality and quantity4 ,hence1 milking should be done in a quiet and orderly manner4 ,treat the cow very kindly and gently1 so as to gain her confidence1 and be as careful as possible not to hurt her teats by unnecessarily tearing open any cracks there may be1 or pinching any warts1 and be sure to not dig your finger-nails into the teats4 ,,regularity4 ,it is a good plan to milk cows regularly in the same order1 taking the same one first1 and winding up with the same one every time4 ,regularity of hour in commencing the milking of the herd is an advantage1 in securing the best results1 since animals as well as men are greatly the creatures of habit1 and when the time comes around the cow will desire to be milked and all the functions of her system will concur in this desire4 ,,keep ,,down ,,the ,,foul ,,odors4 ,the milking should be done in a sweet1 clean place--either a stable kept scrupulously clean1 and plaster or other deoderizer freely used1 or in a row of stanchions in an open shed1 with barely a roof to keep off storm and sunshine1 and no filthy deposits allowed to accumulate around it4 ,the milk1 as fast as drawn1 should be removed from the place of milking1 lest it absorb odors from the droppings1 the breath1 or the exhalations from the cow's body--or even from the sweat and grime of the person and clothes of the milker--for milk is extremely sensitive to these influences4 ,it is much more so than is popularly supposed1 and should be put in a sweet atmosphere as soon as possible when drawn4 ,fine fancy goods1 with the most delicious and delicate flavor1 cannot be made from milk that has been exposed to the influence of a foul atmosphere4 ,,keep ,,out ,,the ,,dirt4 ,so1 also1 great care should be taken to keep out all hairs1 dirt and filth of every kind4 ,if permitted to get into the milk1 filth cannot be entirely strained out1 and hence some of its odors and flavors will linger in the fats of the milk and appear in the product manufactured from it4 ,the indispensable necessity for clean utensils has already been mentioned4 ,filth from this source will not only affect odor and flavor1 but is quite likely to contain the germs of ferment which will multiply in the milk and product1 and cause disastrous results4 ,with a clean can1 clean pails and clean hands1 begin the task of milking by brushing off all loose materials from the cow's side that may rattle down into the pail1 carefully brush and clean the udder and teats1 and then place the pail between your knees in a way to prevent the cow putting her foot into it1 or upsetting it1 if she should move about nervously1 or be suddenly startled--which should not be permitted if it is possible to avoid it4 ,,let ,,out ,,the ,,cows4 ,as fast as milked1 it is best to let the cows go4 ,this gives more room1 reduces the generation of heat in the stable or milking place1 and lessens the amount of droppings and consequent bad odors rising from them4 ,those left will soon understand this and not get uneasy4 ,a ,,lick ,,of ,,meal4 ,if the cows have been prepared for milking by giving them a lick of meal1 or a little dry hay1 when they come into the stable1 it will be found to have a good effect4 ,it will also cultivate a willingness to come home at milking time and take their respective places in the stanchions4 ,it pays to please and satisfy a cow4 ,she will deposit her appreciation in the pail4 ,,care ,,of ,,milk4 ,when the milking is over1 the milk should be taken as directly to the place of manufacture as possible4 ,if it must be kept over night1 see that it is well stirred and properly cooled to #gj degrees ,fahrenheit1 before leaving it4 ,do not put on a close cover1 unless the milk is thoroughly cooled4 ,it is far better to deliver it directly to the cheese or butter maker1 who knows how to care for it1 and has facilities for doing the work--or1 at least1 ought to have4 ,very much depends on having the milk delivered in good condition4 ,if it is not1 no after care and skill can make a perfect product from it4 ,true1 if all right when delivered1 it may be afterward injured or spoiled1 but it is not likely to be4 ,it is therefore the duty of the patron to do his part of the work all right2 then he may with some reason blame the operator if the result is not right4 ,but butter and cheese makers are too often expected to turn out first-class products from second or third class milk--a task impossible to perform4 ,with good milk and proper facilities1 there is no valid excuse for failure4 ,the first object is the production of good milk4 ,this is of prime importance4 ,without it1 the after product must of necessity be inferior4 ,the next object is to preserve the milk in its best condition1 all through the handling1 in order to reach the best results4 ,milk is often spoiled in the handling4 ,hence care and judgment must be exercised to maintain the proper conditions to the end4 ,,composition ,,of ,,milk4 ,few understand the delicate and complex nature of milk4 ,it is a compound of many ingredients2 and if any one of these is disturbed1 it affects the whole4 ,their union is very weak and unstable1 and liable to be broken by many influences4 ,to give a clearer idea of the composition of milk1 we copy the following diagram1 prepared by ,dr4 ,e4 ,lewis ,sturtevant1 ,director of the ,new ,york ,agricultural ,experiment ,station3 ,,milk4 ------------------------------- ,cream4 ,skim ,milk4 ------------------- ------------------ ,butter4 ,butter ,milk4 ,coag'ble ,matter4 ,whey or ,serum4 ------------ ------------ ------ ---------------- ,solid ,fat4 ,liquid ,fat4 ,casein4 ,whey ,by ,by ,salts4 ,nitrog4 ,matter or ,rennet4 ,acetic or ------ -------- ,serum4 ,acid4 ------ ,osmazome4 ,stearin ,olein ------ ,potash ,sach4 ,matter ,palmatin ,butyrin ,casein4 ---- ,soda or ,caproin #b,ziega4 ,lime ,milk ,sugar4 ,caprylm ,magnesia ,caprin ,iron ,arachin ,phos4 ,acid #a,myristin4 ,sulph4 ,acid ,carbonic ,acid ,silicic ,acid ,chlorine4 #a ,not found in all milk4 #b ,includes1 albumen and whatever else is coagulable by acetic acid4 ,here are between twenty and thirty different constituents1 in various proportions4 ,their combination is effected through the organism of the cow1 the ultimate work being performed by the udder1 where it is no sooner completed than reaction begins and change is the result4 ,,deterioration ,,of ,,milk ,,in ,,the ,,udder4 ,the longer the milk remains in the udder1 the more it is impoverished by absorption of some of its ingredients4 ,this is specially true of the fats1 which are taken up by the absorbent vessels of the udder and carried into general circulation4 ,for this reason1 the first milk drawn--which is the first secreted1 and therefore remains in the udder the longest--is the poorest milk drawn1 and that which is last secreted and last milked 7the strippings7 is the richest4 ,hence1 the longer the interval between milkings1 the poorer the milk for butter making4 ,three milkings a day will give better results than two4 ,,do ,,fats ,,expand ,,before ,,congealing8 ,if milk is to be set for cream1 the sooner it is put to rest and the less heat it looses before setting1 the better for the separation of the cream4 ,if cooled down much1 the cream will rise more slowly and separate more imperfectly4 ,in cooling1 the fluids and semi-fluids condense faster than the fats1 and hence become relatively heavier1 and settle as the fat globules rise1 by virtue of the law of gravitation4 ,the theory has been broached by ,mr4 ,h4,b4 ,gurler1 of ,de,kalb1 ,illinois1 that in sudden cooling1 the fluids and semi-fluids are not only condensed1 but the fats expanded1 thus increasing the difference in specific gravity in both directions4 ,in this way1 the rapid rising of cream in sudden cooling he thinks may be better accounted for4 ,his idea is based on the fact that water1 just before congealing1 begins to expand and continues to expand as the temperature lowers4 ,fats consolidate at a much higher temperature than water1 and he thinks the same law of expansion may intervene in both cases4 ,so far as we are aware1 it is not known whether fats do actually expand before and after reaching the point of congelation or not1 and we shall feel an interest in having the question positively settled by the scientists4 ,if it is a fact1 it introduces a new element into our philosophy1 and will help in the solution of some points not yet satisfactorily determined4 ,,effects ,,of ,,falling ,,temperature4 ,it is a fact that cream rises best in a falling temperature1 very slowly in a stationary one1 and little or none in a rising temperature4 ,hence1 in cold weather1 when milk cools very rapidly after being drawn from the cow1 it is the practice of many good dairymen to raise the temperature of the milk to #ajj degrees when set4 ,in this way1 they get a quicker and more complete separation of the cream as the milk cools down4 ,it would be a good idea to have1 in all butter factories1 apparatus for setting milk so constructed that the temperature of the mass of milk can be gradually and evenly raised to #ajj degrees1 or even slightly above2 for it is difficult to deliver warm milk in a good condition especially in hot weather--if it has to be carried any considerable distance1 while in cold weather1 it is sure to get considerably reduced in temperature1 both in milking and on the road to the factory4 ,hence1 it seems almost absolutely essential1 if the best results are to be attained1 to have some means of properly raising the temperature of the milk at the factory4 ,,cooling ,,and ,,airing4 ,if milk is to be sent to the factory1 for either butter or cheese making1 where the distance is half a mile or more1 it should be aired and cooled--especially if it is to be shut up in a tight can4 ,this cooling should be done as speedily as possible after milking1 to avoid taint or souring4 ,if the milk is kept over night1 such airing and cooling are absolutely indispensable4 ,the mode of doing this must vary with conditions and circumstances2 but1 whatever method may be adopted1 we would by no means recommend putting ice directly into the milk4 ,the effect cannot be to improve flavor or keeping quality4 ,,protection ,,from ,,the ,,hot ,,sun4 ,by no means should the can of milk be exposed to the direct rays of a hot sun1 either on the platform waiting for the delivery wagon1 or on the wagon4 ,give it shelter and shade of some kind1 in both cases4 ,if a woolen blanket is wet in cold water and wrapped around the can1 the rapid evaporation from the blanket will keep down the temperature4 ,everything that can be should be done to preserve milk in its normal condition4 ,,treatment ,,of ,,night',s ,,and ,,morning',s ,,milk4 ,the night's milk and the morning's milk should never be mixed before starting for the factory1 but kept in separate cans and so delivered4 ,the effect of mixing will be seen soon enough at the factory1 and often much too soon in hot weather4 ,if the morning's milk were made as cool as the night's1 the effect of mixing would not be so speedy and disastrous4 ,but it appears to be an immutable law1 that reducing the temperature and then raising it hastens decomposition4 ,a low temperature only retards decomposition2 it does not prevent it1 unless very low and it is continued4 ,as soon as the temperature is raised1 decomposition sets in with accelerated rapidity1 as if to make up for lost time4 ,hence1 we have always looked upon low temperatures in the dairy as objectionable4 ,as low as #fj degrees but not below #ej degrees is the limit which we prefer4 ,we think this range more effective for long keeping than a lower one4 ,certainly1 dairy goods made and kept within this range will not go to decay so soon as in a higher temperature4 ,,receiving4 ,in receiving either milk or cream from the patron1 it is essential not only that justice be done in the weight or measure1 but that the patron should be satisfied of this fact4 ,the agent sent out to gather cream should be an honest man1 in whom the patrons as well as the employer have confidence1 and should understand his business and do it in a workman-like manner1 so as to inspire confidence4 ,he should also be versed in the various tricks that may be resorted to by patrons to deceive and cheat1 and be on his guard1 quick to discern any suspicious surroundings or indications4 ,as much depends on his judgment and observation as on his honesty--especially if any of the patrons are disposed to be dishonest1 as is sometimes the case where it would generally be least suspected4 ,the later device of not only measuring cream by the gauge1 but of testing its yield of butter by churning a sample1 is not only a guard1 to considerable extent1 against fraud1 but more closely approximates justice by getting at the actual quality of the cream1 on which depends its value4 ,there is no associated system yet devised--save that of churning every patron's cream separately and weighing the product--that secures exact justice to all4 ,nature does not appear to have furnished standards of commercial measure or value for the purpose of indicating mine and thine in mixed transactions1 or in speculative exchange4 ,we have only relative and approximate guides1 by which justice1 in a business sense1 is by no means secured4 ,,testing4 ,where milk is delivered at the factory1 we have as yet no standard test of value4 ,all the receiver can do is to see that it is in a normal condition--neither sour nor tainted1 nor containing bad odors4 ,for this purpose1 the smell must mainly be relied on4 ,hence1 healthy and keen olfactories are a great aid here1 as in some other cases4 ,if one catches the fumes when the can cover is first removed1 or as the milk runs into the weighing can1 he is pretty sure to detect any very positive bad odor4 ,the eye1 to one of experience1 is almost certain to detect any great variation4 ,even slight watering is seen by some from the peculiarity of the reflection of light from the surface--especially when in motion4 ,much water shows from the thin appearance of the fluid4 ,where the smell or appearance are cause for suspicion1 or there is any other cause1 a sample may be saved and such tests as are at hand may be applied4 ,the so-called lactometer will show whether the specific gravity is below or above the normal standard4 ,the cream gauge will give the percent of cream at a given temperature4 ,if1 afterward1 a sample right from the herd1 taken so as to know that it has not been tampered with1 shows better quality by these two tests1 it is pretty conclusive evidence that the milk from which the factory sample was taken was not in a normal condition4 ,if the herd has been subject to no change of feed or conditions between the times of taking the two samples1 any jury would be safe in bringing in a verdict against the defendant for watering1 skimming1 or otherwise tampering with his milk1 as the facts in evidence might indicate4 ,,bad ,,milk4 ,sour or tainted milk1 to any perceptible degree1 ought not to be received at the factory4 ,one such mess will injure1 if it does not spoil1 a whole batch4 ,the sour milk is likely to lead to a sour1 leaky batch1 and the tainted milk to huffy if not floating curd1 and porous1 quickly off-flavor and decaying cheese4 ,we have little patience with those who deliver such milk1 and none with those who attempt to devise means to work it into palatable cheese and thus to get it into the unsuspecting stomachs of the consumers4 ,it is too much like making omelets of rotten eggs4 ,this is especially the case with tainted milk4 ,the first stages of souring are not so objectionable1 so far as wholesomeness is concerned4 ,sour milk may make good pot-cheese to which we do not object1 but it will not make good ,american cheddar cheese4 ,to attempt to work it into this is the worst use it can be put to4 ,,weighing4 ,all possible precautions should be taken to avoid mistakes in weighing and giving credit4 ,a hasty comparison of each mess with that of the previous one delivered by the same man will indicate any marked departure from weight and serve as a check against error4 ,it is well to always announce the weight to the patron1 who then has a chance for comparison with his average or previous messes4 ,he will be pretty likely to mention any marked variation1 especially if it is against him4 ,some patrons like to have a pass-book1 in which the weight of each mess is entered4 ,this is a little trouble to the receiver when in a hurry1 but it is a complete check against errors of entry on the factory book1 and against the forgetfulness of the patron1 who may get the impression that he has delivered more milk in a given time than he has been credited with4 ,everything that guards against error or misunderstanding will be found to pay and give satisfaction to honest men4 ,an honest factoryman not only wants to be right1 but to appear right and have the confidence of his patrons4 ,a dishonest one will want to appear right1 and it is well to take such precautions as will make him what he appears4 ,see that the weighing can is properly balanced1 that the scales are true1 and that the weights are correct4 ,an honest man will bear watching1 and it is absolutely necessary to watch a rogue4 ,where the milk is sold to the factory1 of course all interest in the matter with the patron ends when he gets his milk correctly weighed and his money for it4 ,where the pro rata system is carried out1 this interest extends to the weighing of the cheese1 its marketing and the division of the proceeds4 ,,keeping ,,milk4 ,when the milk is in the cheese vat1 it should be stirred and aired at night until the temperature is down to #gj degrees1 if it is to stand quiet2 if an agitator is used1 which is preferable1 no further attention need be paid to the milk but to see that the supply of cold water is ample and continuous4 ,as to mixing the morning's with the night's milk1 it appears to be preferable to working up the two milkings separately4 ,,butter ,,making4 ,there really are but four systems of setting milk for cream1 notwithstanding the numerous inventions and devices4 ,these are3 #a4 ,cooling in water2 #b4 cooling in air2 #c4 shallow setting2 #d4 deep setting4 ,,deep ,,setting ,,and ,,water ,,cooling4 ,deep setting1 whether in pails or pans1 is always accompanied with water and the use of ice4 ,in many instances1 however1 where running water is abundant1 ice is dispensed with1 and the pails are set in pools or tanks1 while the pans have water run around them1 if not under them4 ,under-cooling1 however1 is pretty well understood to be a disadvantage1 unless the vessel containing the milk is submerged in water or nearly so4 ,ice is a good deal used1 and the milk rapidly run down in temperature4 ,some think this is the better as well as the quicker way1 if not the only way to get all the cream4 ,our only objection to this rapid cooling is that it runs the temperature too low1 and1 in our opinion1 injures the keeping quality of the product4 ,,effect ,,of ,,too ,,low ,,cooling4 ,if run below #dj degrees1 or the point where water begins to expand1 all cooling below that point lessens the difference in specific gravity between the water and the fat globules1 and operates diametrically in the opposite direction to what is desired4 ,the aim is to condense the water1 which is a good conductor1 and leave the fat globules1 which are poor conductors1 unchanged or but slightly contracted4 ,in this way1 the heavier fluid settles and drives the light particles of fat upward to rest on the surface4 ,but1 if we go below #dj degrees1 we produce the directly opposite effect and retard the rising of the cream4 ,for quality1 we prefer the slower cooling in water1 and think the longer time given will secure all the cream available and in a purer condition4 ,,buttermilk ,,flavor4 ,if more cream or butter is obtained by rapid cooling1 we think it is because more particles of caseine are entangled in the cream and remain in the butter when churned4 ,this would of course make more weight for market1 but of inferior quality and sooner to go off flavor4 ,but where the butter is consumed fresh from the churn1 this does not matter so much2 and if the particles of caseine give the butter a slight buttermilk flavor1 it pleases some palates that have been educated to like it4 ,we1 however1 prefer the sweet1 delicate flavor of cream butter1 free from caseine or lactic acid4 ,but1 if one has a special line of customers1 he must please them1 whatever the demand may be4 ,if the butter is thrown on the general market1 and there is liable to be delay in getting it into consumption1 it cannot be made too pure1 nor retain its rosy flavor too long4 ,,shallow ,,setting ,,and ,,air ,,cooling4 ,generally1 in shallow setting1 whether in large or small pans1 cooling the milk in air is depended upon4 ,formerly1 an underground room1 or one in a shady place1 was the only appliance usually resorted to for cooling4 ,but1 of late years1 some method of artificially cooling the air by the use of ice is generally adopted4 ,in some cases1 the milk room is made small1 with low ceiling and double walls1 so that a cake of ice near the ceiling does the cooling4 ,usually1 however1 some sort of refrigerator construction is resorted to1 so that cool air from the ice-house1 or ice placed above the milk room1 is introduced to regulate the temperature and keep it steady4 ,we prefer cooling in air1 though it may take a little more space and time4 ,by this method1 extremely rapid cooling and low temperature are avoided1 and no violence is done to the milk or cream4 ,deep setting1 it is true1 exposes less surface to the air2 but if the milk is not submerged1 the surface is likely to be cooler than the air above1 and to condense the vapor in it1 which falls with all its impurities on the surface of the cream4 ,any foulness or bad odors are thus absorbed and go into the butter product4 ,while submerging obviates this objection and keeps out all impurities from the air1 it also prevents all escape of bad odors by evaporation4 ,whatever that is objectionable may be in the milk is retained there4 ,by setting in open air1 which should of course always be pure and sweet1 the air1 being cooled down and used as a medium for cooling the milk1 takes up the exhalations of moisture and odor from the milk1 and thus purifies it4 ,the colder medium is always the condenser and absorbent1 and it is only when the milk gets colder than the air above it that it condenses the moisture in the air and absorbs its odor4 ,this will never occur where cold air is the cooling medium4 ,the milk theoretically can never get cooler than the air1 while practically it remains a degree or two warmer than the air4 ,,oxydizing ,,cream4 ,there is another advantage in using the air as a cooling medium4 ,in shallow setting1 more surface is exposed and the air1 coming in contact with the surface1 imparts to it a portion of its oxygen1 which mingles with the oils and develops that fine butter flavor so much relished by most and which is a peculiarity of fine butter4 ,again1 slow cooling gives more time for this oxydation to go on1 and thus ripen the cream for churning without souring it4 ,this leaves all the fine flavor in it1 unmixed with flavors resulting from acidification4 ,but1 where milk is set deep for creaming--and especially where there is no exposure to the air1 as is the case in submerging--no butter flavor is developed1 and the cream has to be kept until sour before it is properly oxydized4 ,there is not a full development of butter flavor proper1 but development of flavor resulting from the mingling of lactic acid with the oils4 ,but without this exposure and acidification1 the butter is insipid and comparatively flavorless4 ,any subsequent exposure to the air soon throws the butter off flavor1 the oxygen mingling with the fats alone while the cream is rising and still sweet4 ,this development of flavor by oxydation is not mere theory2 it has been scientifically demonstrated at ,cornell ,university1 ,new ,york1 if not elsewhere1 and must sooner or later be generally accepted and butter making proceed on a more rational and certain basis4 ,but it is hard work to get people out of old ruts1 or to overcome fixed habits and prejudices4 ,really scientific butter making1 in which every step will be thoroughly understood and deliberately taken1 is a thing of the future4 ,it will come in time1 and then our descendants will wonder why we were so stupid and slow as not to see and adopt the simplest principles when they were thrust into our very faces4 ,but mind and judgment are matters of growth1 the same as everything else in this universe of being4 ,,skimming ,,milk4 ,so many improvements or inventions have been introduced in the setting of milk for cream that the term skimming has become almost a misnomer4 ,in both deep and shallow setting1 arrangements have been made in several of the patent pans and cans for drawing out the milk from the bottom and leaving the cream4 ,glass gauges are set in the vessels so that the exact depth of the cream can be seen1 and the milk drawn down close to the cream or a small amount of the upper portion of the milk left with the cream4 ,in skimming with a skimmer or dipper1 many aim to take the upper portion of the milk1 on the theory that the separation is less perfect toward the top than it is lower down4 ,especially may this be done where a dipper or skimmer without holes is used4 ,it is claimed by some careful experimenters and close observers that this adds to the quantity of butter yielded without deteriorating the quality4 ,,when ,,to ,,skim4 ,whether skimming off the cream or drawing off the milk be practiced1 the question arises as to the proper time for performing the operation4 ,the more general practice is to skim just as the milk gives unmistakable signs of acidity1 or thickens a very little on the bottom of the pan or can4 ,a few prefer to skim the cream sweet1 and still another few let the milk lopper4 ,this wide divergence of opinion and practice shows how very imperfectly is the real philosophy of butter making understood2 but1 notwithstanding this1 each one is usually very tenacious in his belief as to the superiority of his own practice4 ,a few fancy butter makers say that the finest butter is made from sweet cream1 raised in cold air by shallow setting4 ,it is insisted by them that airing and oxydizing1 and not souring1 is what ripens cream and fits it for easy churning1 while this airing and oxydizing imparts the fine aroma so much desired in the finest butter4 ,this view of the origin or development of flavor is sustained by experiments made at ,cornell ,university1 at the suggestion or under the supervision of ,prof4 ,l4,b4 ,arnold4 ,it is also claimed that the lack of flavor and the short-keeping of sweet-cream butter churned from cream raised by deep setting is due to its lack of oxygen1 and that souring the cream thus raised1 before churning1 both oxydizes it and imparts a ranker and more positive flavor resulting from the effects of the lactic acid4 ,we think both propositions look reasonable1 and we should like to see a series of scientific experiments made to determine both the effects of oxygen and the effects of lactic acid on the butter product of cream4 ,at present1 theory and practice vary so widely with different butter makers who turn out a high-priced butter for the market1 that one is led to doubt all theories and query whether the quality of butter does not depend on something not yet known1 which is independent of all current theories and practices4 ,,churning4 ,and as to the proper time of churning1 there is an equal divergence of opinion and practice4 ,one churns his cream sweet1 another wants it slightly changed1 a third wants positive acidity in the cream1 and a fourth loppers the cream1 while a fifth lets the cream stand even twelve hours after loppering--and this extremely sour cream butter sells for the very highest market price4 ,so we are left all at sea1 so far as acidity is an element in butter making4 ,again1 to further illustrate these extremes1 while a gentleman in ,vermont is setting his neighbors agog by raising cream in a vacuum1 a ,canada gentleman is experimenting with an invention to raise cream by hydrostatic pressure and get the fat of the milk so pure as to dispense with churning4 ,we hope both will succeed4 ,,temperatures4 ,there is not so wide a difference in opinion and practice as regards the temperature at which churning should be done in order to secure the best results2 yet there is quite a wide range--from #ee degrees to #fe degrees--or #aj degrees ,fahrenheit4 ,but only a few go as high as #fe degrees or as low as #ee degrees4 ,the great majority favor #fj degrees to #fc degrees as the proper range of temperature for different seasons and conditions4 ,some favor #eh degrees to #fj degrees1 and all appear satisfied with results4 ,it is not improbable that different degrees of acidity in the cream require different degrees of temperature for churning1 and that sweet cream requires still another variation of temperature4 ,so the breed1 condition of the cows1 kind of feed1 quality of feed1 character of the water drank1 length of time the cows have been in milk1 and other considerations1 require variations in the temperature4 ,sure we are that the difference in conditions and surroundings must explain some of the differences of opinions and practices among butter makers4 ,,what ,,makes ,,the ,,butter ,,come4 ,it is not known whether concussion or friction1 or both1 cause the separation of the butter from the buttermilk in churning4 ,but we suspect that concussion is the real agent that produces the separation1 as we have really seen no churn that did not in some way produce more or less concussion4 ,all the churns we have seen used appeared to produce good results1 and we find every dairyman is satisfied with the work of the churn he uses1 whatever the kind1 style or patent4 ,we cannot1 therefore1 recommend any style of churn as superior to another1 but we prefer the simple and less expensive forms1 as not only costing less but being easier to keep clean4 ,the churning should be steady and not violent4 ,a too rapid or sudden separation of the butter from the buttermilk is not desirable4 ,it is no recommend for a churn that it churns quick4 ,such a churn is apt to injure the so-called grain of the butter and make it salvy and greasy4 ,the least churning that will separate the butter from the buttermilk is the best4 ,,when ,,to ,,stop ,,churning4 ,the improved modern method1 now in practice by the best butter makers generally1 is to stop the churn as soon as the butter is collected in particles the size of wheat kernels4 ,just before this1 when the first signs of the separation of the butter is seen1 the sides of the churn are washed down with cold water--usually below #fj degrees1 or about #ee degrees--to not only prevent waste1 but to harden the butter and make it easier to handle4 ,when the granules are the size of wheat kernels1 the butter is drawn off or the butter taken out of the buttermilk1 as the case may be4 ,if the butter is left in the churn1 water is poured in to float the butter1 which is then gently agitated a moment and the water drawn off4 ,this operation is repeated until the water runs clear4 ,sometimes one of the washings is in brine1 which coagulates the caseine into a soluble form and prepares it to be washed out afterward4 ,in this way1 it is believed that purer1 longer-keeping butter can be made4 ,in some cases1 however1 butter makers have customers who want a buttermilk flavor in their butter4 ,they1 therefore1 do not wash the butter1 or wash it very little4 ,such butter must be consumed at once1 as it will not keep4 ,,working4 ,by this method of retaining the butter in a granulated form1 only sufficient working is required to evenly work in the salt4 ,the less working the better4 ,,salting4 ,the salt1 after the butter is properly drained1 can be carefully mixed with the butter by stirring4 ,when thoroughly incorporated1 barely pressing the butter together into a solid mass is all that is needed4 ,if one does not want butter very salty to the taste1 it can be evenly and nicely salted by completely wetting it with saturated brine1 then carefully pressing the granulated butter together and leaving in it as much of the strong brine as will remain4 ,we have seen butter salted in this way1 and it was very evenly and completely salted1 having in it no undissolved grains of salt1 but it was not as salt to the taste as some like4 ,about an ounce to the pound is good salting2 but more or less salt must be used to suit the taste of customers4 ,none but refined salt should be put into butter4 ,no salt is better for this purpose than the ,onondaga ,f4,f41 which is ,american1 and the cheapest salt fit for dairy use that can be obtained4 ,the principal office of the salt in butter is to impart an agreeable flavor1 in conjunction with the natural aroma of fine butter2 but it is a fact that too much salt injures good flavor1 and it may1 to some extent1 be used to cover up or neutralize bad flavors4 ,we do not recommend its use for this latter purpose1 preferring that the natural flavor of butter from pure cream should be preserved4 ,,salt ,,as ,a ,,preservative4 ,salt does very little to preserve butter4 ,it retards the decomposition of the caseous and albuminous materials left in it2 but if butter is properly made of cream not mixed with loppered milk and is completely washed with pure water1 it is a fair question if butter will not keep longer without salt than with it4 ,there are instances on record where butter has been kept sweet without salt for a long time4 ,we half suspect that1 though salt at first retards decomposition1 the salt itself1 in time1 decomposes and becomes sodium and chlorine gas1 or enters into new combinations with the constituents of the butter1 and thus makes new compounds that do not in the least improve the flavor4 ,we have no positive evidence of this1 but have had this suspicion awakened by facts related about the keeping of butter and by a process of general reasoning4 ,it is true that salt is one of the most stable compounds known1 but we have proof that it can be resolved into its original elements1 when stronger affinities are presented for one or both of them to unite with4 ,it would not1 therefore1 be strange if such decomposition sometimes follows when used in our food preparations4 ,,packing ,,butter4 ,it is quite a knack to properly pack butter in large packages1 and the work needs to be carefully done4 ,some use it too violently1 by pounding it down1 and thus making the butter greasy or oily4 ,it should be gently pressed together in the package in such a way as to leave no spaces filled with air1 for the air will surely mingle with the surrounding butter and injure its flavor4 ,a good way is to begin the pressure at the center and work carefully toward the circumference1 so that all air may escape at the sides4 ,in this way1 perfect solidity of the mass is secured1 and it is left in the best condition for keeping1 so far as the packing is concerned4 ,,preparing ,,the ,,package4 ,before putting the butter in the package1 the package should be soaked in water1 so as to remove the taste of the wood1 and then thoroughly soaked in saturated brine1 so that the wood will not draw the salt from the butter which comes in contact with it4 ,if it does1 the butter thus deprived of salt will turn white1 have a sickish flavor1 and soon turn rancid4 ,it is a good idea to not only sprinkle a thin layer of salt over the bottom of the package1 but to rub the moist inner sides with dairy salt1 and thus make sure that there is salt enough in contact with the wood to prevent its absorbing the salt from the butter4 ,,closing ,,the ,,package4 ,when a package is filled1 a piece of thin muslin1 cut so as to just fit into the top of the package and completely cover the butter1 should be wet in cold water and carefully placed over the top1 having the edges pressed down close to the sides of the tub4 ,then the cloth should be completely covered with a thin layer of salt2 and if the salt is moistened1 so as to form of it a thick paste that will become air-tight when it dries1 it will do much to keep the top of the butter clean and sweet--for the more nearly air tight the package is when completed the better it is for the preservation of the butter4 ,then put on the cover1 and seal the whole as tightly as possible4 ,,storing4 ,remove the package to a cool1 sweet place1 not above the temperature of #fj degrees1 and set it so that it will absorb no moisture or odors from the ground4 ,much butter is spoiled by keeping1 because of neglecting the temperature1 and setting the bottom of the package directly on the cellar bottom4 ,if kept at a temperature above #fj degrees1 butter will surely go off flavor1 and wood will as surely draw moisture from the ground1 if in contact with it1 and become sour and musty1 sooner or later affecting the flavor of the butter within the package4 ,nothing is to be lost1 but all to be gained1 by paying attention to these little things4 ,,style ,,of ,,package4 ,of course1 where a maker has a special market for his butter1 he will put it up in such style and form of package as suits his customers4 ,he needs no other guide and would injure his business if he followed one4 ,but1 for general market purposes1 the #ej lb4 tub is the best form4 ,the ,new ,york and ,boston dealers like this because it is convenient for the retailer1 who can readily slip the tub off from the butter for either weighing or cutting up for his customers4 ,but aside from these considerations1 the ,welsh tub is a very bad form of package for keeping butter1 as it is by no means air-tight nor anything approaching it4 ,hence1 butter sent to market in these tubs must soon be sold and go into consumption1 or there is material depreciation in quality and a corresponding loss in price4 ,the old-fashioned firkin1 which could be headed up and the butter covered with brine1 is a much better package for keeping butter4 ,but1 where butter is consumed as fast as it is made1 and fresh winter made butter supplies the demand through the cold season1 the keeping of butter for any considerable length of time is not of so much consideration4 ,we think it fortunate that this is so4 ,,cheese ,,making4 ,so much has been written and said1 and so little understood1 about cheese making1 that it seems almost a hopeless task1 as well as a thankless one1 to attempt to say anything more on the subject4 ,sour ignoramuses and floating charlatans have spoiled more curds than have been spoiled by any defect in the milk4 ,sour1 whey-soaked cheese has been the rage1 and it is generally supposed that acid alone makes a firm cheese1 when the experience of every cheese maker is that it is very difficult1 by the ordinary processes1 to make a firm curd out of sour milk--which1 of course1 no one ought to be asked to make into cheese--unless it be pot-cheese4 ,acid may make a curd solid1 but not until it has cut out a large share of the goodness of the curd1 and the cheese resulting will be about as digestible as so much putty4 ,,duty ,,of ,,patrons4 ,it is the duty of every patron of a cheese factory to send good milk to it1 and to send the milk in good condition4 ,it is not only his duty1 but his interest to do this4 ,a bad mess of milk may spoil a whole vat-full4 ,this not only entails loss on his neighbor1 where the factory is run on the pro rata plan1 but the patron must stand his share of the loss4 ,aside from the loss entailed on others and himself1 he ought to be ashamed to deliver milk in a bad condition4 ,there is no valid excuse for it4 ,it ought to be his pride to deliver milk in as good condition as anybody does4 ,if he cannot1 he should leave the business1 and go into something in which he has the ability to excel4 ,care and cleanliness1 if the cows are healthy and have proper food1 will insure good milk always4 ,,unreasonable ,,expectation4 ,it is unreasonable to expect a cheese maker to turn a prime article of cheese out of poor milk4 ,if one carries shoddy cloth to the tailor1 he expects a shoddy suit in return1 not a broadcloth one4 ,so1 if he carries bad milk to the factory1 he must expect bad cheese4 ,if he takes sour apples to the cider mill1 he does not expect sweet-flavored cider1 but sour4 ,so1 if he carries sour milk to the cheese factory1 he must expect sour cheese4 ,these defects1 when they exist in a small degree1 may be overcome1 or nearly so1 and a passable cheese made4 ,but1 is the cheese made from imperfect milk really a fit article of food8 ,who would work rotten eggs into custard1 or sour meal into bread8 ,yet this is just as consistent as working sour or tainted milk into cheese1 and the product is just as wholesome4 ,that which makes stinking eggs makes stinking milk--decayed albumen--which is just as wholesome in the one as in the other4 ,,guarantees4 ,the cheese maker who guarantees his cheese is very foolish if he does not insist on a guarantee of good milk1 nor should he be compelled to rely on his judgment formed in the haste of receiving the milk4 ,a tricky man may juggle a bad mess of milk on to the best expert4 ,how can the cheese maker tell whether the milk is from a gargetty udder1 or the first milk after calving--both of which may develop in a very offensive way when the milk is heated up8 ,so the milk may be so nearly tainted or so nearly sour that it will not stand the process of heating up and cooking4 ,the law ought to be very severe on the man who delivers bad milk at a factory1 or sells it to anyone4 ,the factoryman who pays the price of good milk for sour or tainted milk is certainly very short-sighted1 and cannot long maintain the respect of the man who sells it to him1 nor sustain himself pecuniarily4 ,the man who pays cash for milk has the right1 above all others1 to demand that the milk shall be sweet and wholesome4 ,this is one point that should be insisted upon--the delivery of good milk in good condition4 ,,heating4 ,after the milk is all in1 or the requisite amount is in the vat1 the heat may at once be started and raised to some point between #hj and #hf degrees4 ,if we set below this1 the rennet works too slow2 if we set above1 it is thought to work too fast--so custom has fixed upon this range of temperature for setting1 and there appears to be no valid objection to it4 ,but while the temperature of the milk is being raised1 and before1 it should receive frequent stirrings to keep the cream from rising1 and thus becoming partially or wholly wasted4 ,the rennet should by no means be added until the temperature stops rising--or so nearly so that by the time the rennet is stirred in and the stirring stopped1 because the milk begins to coagulate1 a stationary temperature will have been reached4 ,,coloring4 ,the coloring fluid should be added just before the rennet is--unless white cheese is made4 ,there is a limited demand for white cheese for the ,london market4 ,but do not make the color too high--as there is a limited demand for high-colored goods1 and this mainly from the ,south1 in spring and fall4 ,nor should the color be too pale1 as there is really no demand for pale cheese4 ,it should be either white or of a medium hue--a bright1 golden yellow4 ,there is a demand for uniformity of color1 as buyers often want large lots1 all of the same hue or shade4 ,in selecting such a lot1 they may rule out first-class cheese that is too pale or too high-colored4 ,the universal use of the same manufacture of coloring extract guaranteed of uniform strength1 might secure uniformity in coloring4 ,but this is doubtful and difficult4 ,a better1 and we think1 a feasible way1 would be to have a standard color--like those accompanying paints--furnished to every cheese maker as a guide1 and let him color to it as nearly as possible4 ,in this way1 a close approximate to uniformity of color might be secured4 ,he could then use whatever coloring fluid he chose1 and his eye would be his guide4 ,coloring does not improve the product4 ,if it does no harm1 it does no good beyond gratifying the eye and deceiving the palate through the common notion that high color and high flavor go together4 ,,setting4 ,theoretically1 #ih degrees or blood heat would seem to be the temperature for setting1 as rennet is the most active at this point4 ,usually1 #hb degrees in warm weather1 and #hf degrees in cool weather1 are the points at which the rennet is added in setting4 ,but there is no reason for a different temperature at different seasons1 except that in cool weather the temperature is liable to run down a little--which should not and would not be the case1 if the make room were so constructed that the temperature could be controlled and kept at summer heat4 ,,other ,,details4 ,enough rennet should be added1 as a rule1 to cause thickening of the milk to begin in #bj minutes1 at #hb degrees4 ,more or less rennet may be used1 as it is designed to have cheese cure more or less rapidly4 ,as a rule1 the more rennet is used1 the lower should be the temperature at which the milk is set and the curd worked4 ,agitation of the milk should be kept up for at least #ae minutes1 where coagulation begins in #bj minutes1 or as long as it can be and not prevent a solid coagulation4 ,the stirring after the rennet is incorporated is merely to keep the cream from rising4 ,the less cream gets to the surface1 the less waste there will be4 ,in a cool room1 where the surface cools quickly and there is a falling of the temperature of the milk1 there will be a thin cream on the surface4 ,this will form a soft cream curd1 which will adhere to the sides of the vat1 to the rake1 and to the hands1 and be quite annoying4 ,the amount is trifling1 but the annoyance of the thing is enough of itself to make it desirable to keep the cream down2 and a summer temperature of the room is useful for this purpose1 aside from the comfort and the better handling of the curd1 from first to last4 ,,keep ,,the ,,temperature ,,even4 ,after the milk begins to thicken1 a cloth should be thrown over the vat to keep the surface warm4 ,a convenient way is to tack a cloth to slats a little longer than the vat is wide1 putting the slats a foot or eighteen inches apart4 ,this is easily rolled up and set aside1 when not wanted1 and is easily unrolled over the vat when needed4 ,there should be no raising of the temperature after the rennet is added and the mass comes to a standstill4 ,if there is1 the portion next to the sides and in the bottom of the vat will get the most heat1 and there the rennet will work the fastest and the curd will become tough before it is firm enough on the surface4 ,therefore1 let the heat be stationary after the rennet is added and until the curd is cut fine1 and keep the heat as even as possible all this time4 ,,cutting4 ,the coagulum should be cut as soon as it will break clean across the finger when placed in it and lifted gently upward4 ,this early cutting is essential4 ,there is seldom1 if ever1 any waste from cutting a curd too soon4 ,the clearest whey will always be obtained by cutting early4 ,the whey exudes from the curd much more freely when it is yet young and tender--and the only object in cutting the curd at all is to get out the whey4 ,when cutting is begun1 let it be continued as expeditiously as possible until it is finished4 ,do not stop and let the curd stand and toughen4 ,it cuts more easily1 with less friction and less waste by loosening fine particles of curd1 when it is tender and parts easily before the knife4 ,the more it toughens1 the harder it cuts1 the more friction there is1 the more the curd is torn and bruised1 and the more the waste4 ,if we could cut early and cut instantaneously1 it would be all the better4 ,,cut ,,fine4 ,cut the curd very fine4 ,seldom1 if ever1 is a curd cut too fine4 ,as the object is to get rid of the whey1 the finer it is cut1 the more easily we achieve our object4 ,it is not as far from the center of a small piece of curd for the whey to run out as it is from the center of a large piece4 ,by cutting fine1 we expose more surface for the whey to run out of1 and we have smaller pieces to heat up4 ,curd is a bad conductor of heat4 ,if the pieces are large1 it takes a long time for the heat to slowly penetrate them when we want to increase it4 ,the small pieces1 therefore1 absorb the heat more evenly1 and this gives an evener action of the rennet4 ,,cooking4 ,after the cutting is done1 if the whey is separating rapidly1 the heat may be started at once4 ,if the action of the rennet is rather slow1 it is better to wait a few minutes for the curd to harden a little1 while with your hand you carefully rub down the side of the vat1 thus removing all the curd that may be adhering to it4 ,not over five minutes waiting1 as a usual thing1 is necessary1 and generally there need be no waiting4 ,but as soon as the heat is started1 begin to gently stir the curd with a rake1 by passing it down into the middle of the vat and gently raising the curd on each side4 ,if uncut pieces appear1 carefully separate them with the teeth of the rake4 ,keep up this stirring1 which may be more violent after the curd hardens1 until the whole is heated up to #ih or #ajj degrees--or to blood heat4 ,the reason for constant agitation is to keep an even temperature throughout the mass and prevent the curd from packing4 ,this secures even action of the rennet4 ,the reason for going to blood heat is because rennet is most active at this point4 ,it is the temperature indicated by ,nature4 ,it is the one at which we digest our food1 and the one at which the calf's stomach forms curd and afterwards digests it4 ,the pepsin or gastric juice is more potent at blood heat1 and this pepsin or rennet is what does the work4 ,the heat does not cook the curd in the vat any more than it cooks the milk in the cow's udder4 ,we choose #ih degrees as the proper temperature because the digestive or cheesing process of the rennet goes on faster at this point4 ,to go above or below it is to lose instead of gain4 ,this temperature should therefore be maintained until the curd is cooked--that is1 until the action of the rennet has expelled the proper amount of whey and the curd is as firm as we want it4 ,anent the stirring of curds1 use the hands as little as possible4 ,there is nothing better for this purpose than the common hay rake with the handle shortened and one tooth cut off from each end by severing the rake-head within three quarters of an inch of the next tooth4 ,,drawing ,,the ,,whey4 ,we next draw the whey down to the curd--leaving enough to stir it in easily1 and cool the whole mass down to #ij degrees1 to avoid too much packing1 and draw off the balance of the whey4 ,the whey should be run off before the acid develops1 because acid1 formed from the milk in the sugar1 dissolves the minerals and cuts some of the oils in the curd1 and these run off in the whey4 ,many curds1 by remaining in the whey too long1 become whey-soaked1 and make cheese that is soggy and hard1 with a sour flavor4 ,this kind of firmness is not desirable1 notwithstanding it is called for by buyers1 who seldom know anything about cheese making4 ,if the acid develops before the whey is properly expelled1 or the curd is cooked1 it carries off the minerals1 which are in the form of phosphates1 and this makes the cheese poor indeed4 ,these phosphates are of lime1 iron1 magnesium1 etc41 but the principal is phosphate of lime4 ,the affinity of these minerals for lactic acid is stronger than for phosphoric acid2 so they let go of the latter and unite with the lactic acid1 forming lactates and leaving the phosphoric acid free4 ,but if we get all of the whey out of the curd that we desire1 and then get the curd out of the whey--that is1 draw off the whey--before the acid comes on1 we retain the phosphates and fats in the cheese--all the goodness that belongs in it4 ,the acid will come on afterward1 but we have reduced the sugar to a minimum1 and the amount of acid developed does no serious injury4 ,as the whey is already expelled1 of course it cannot wash out the minerals that are dissolved4 ,these remain1 and in the process of curing recombine with the phosphoric acid4 ,we have left in the curd about #c-a_/b parts of the #hg parts in #ajj parts of milk4 ,the whey left in the curd contains1 we will say1 #a-ajth of the sugar that was in the milk4 ,the acid formed from this1 though too small to do any known injury1 is large enough to do all the good required1 if it does any good at all4 ,we are1 therefore1 safe when we get the whey out of the curd and the curd out of the whey before the development of the lactic acid4 ,,salting4 ,when the whey is well out of the curd1 so as not to waste the salt1 the salt may be applied and stirred in4 ,the salt does not stop the development of acid1 as is popularly supposed4 ,when applied1 it aids in keeping the curd loose4 ,then the curd may stand1 with occasional stirring1 almost any length of time for the purpose of airing and cooling1 of getting rid of any bad odors1 of developing flavor by oxydation from contact with the atmosphere1 and of letting the acid come on4 ,it is safest not to put the curd to press until it has a positively clean sour smell4 ,this shows that certain chemical changes have taken place1 freeing the curd of the gases generated by this process1 and prevents any huffing of the cheese on the shelf in the curing room4 ,where cheddaring and grinding are practiced1 the salt is of course applied after the curd is ground4 ,cheddaring is the easier and safer method1 as the whey can be drawn early1 and there is no danger from the acid4 ,salting at the rate of #b-a_/b lbs4 of salt to #a1jjj lbs4 of milk is the usual practice and not far from right4 ,for long keeping1 #c lbs4 of salt are not too much4 ,use none but the best dairy salt--the best of all the dairy salts1 as well as the cheapest1 being the ,onondaga1 ,f4,f4 ,,putting ,,to ,,press4 ,after the acid fermentation is properly progressed1 the curd should be put to press at a temperature not much below #hj degrees1 nor much above #he4 ,if higher1 it is liable to heat and taint the cheese at the center2 if lower it is difficult to face the cheese and press the curd together properly4 ,but in warm weather1 there is not much danger of getting the curd too cool4 ,,acid ,,in ,,cheese ,,making4 ,this has been written on so much that the subject has become hackneyed4 ,the acid seems to have eaten into the souls of some and turned them sour2 but notwithstanding1 the so-called sweet curd idea has made steady progress4 ,much of the opposition has come from buyers for export1 who do not appear to be able to distinguish between a firm cheese and a hard cheese1 and who ignore quality if they get a cheese hard enough to ship1 without danger of breaking1 by the time it is ten days old4 ,this has been demonstrated by the fact that cheese condemned when green as too soft has been pronounced by the same buyers fine and all right1 even endorsed with enthusiasm1 when it was two or three months old1 which is about as young as a first-class cheese should be shipped4 ,,analysis ,,of ,,milk4 ,of course1 there would be no acid in milk if there were no sugar in it4 ,the proportion of sugar is shown by the following analysis of an average sample of good milk made by ,dr4 ,voelcker1 the late chemist of the ,royal ,agricultural ,society of ,great ,britain3 ,water #hg4cj ,butter #c4ge ,caseine #c4ca ,milk-sugar and extractive matter #d4hf ,mineral matter 7ash7 #j4gh ------ ,total #ajj4jj ,it will be seen by this that the per cent4 of sugar is at least #d4ej1 if we deduct the extractive matter1 the proportion of which is not given4 ,numerous ,german analyses show it to range from #c4ej to #e4ge per cent4 ,henry and ,chevalier put the average at #d4gg1 and ,prof4 ,l4,b4 ,arnold says milk from cows in perfect health should contain1 during the month of ,august1 #d4cj to #e4ej per cent4 ,we will call it #d4ej per cent4 ,there is #hg4cj per cent of water4 ,,what ,,the ,,cheese ,,maker ,,does4 ,in separating the solids from the liquids1 by the action of rennet1 at the proper temperature1 we expel1 say #hc4cj parts of the water1 leaving #d parts4 ,we get rid of1 say #d4bj parts of the sugar1 which is held in perfect solution in the water4 ,we lose1 say 4#ej of one part of butter1 4#ca of one part of the caseine or albuminoids1 and 4#ac of one part of ash4 ,this leaves-- ,water #d4jj ,butter #c4be ,caseine #c4jj ,sugar 4#cj ,ash 4#fe ----- ,total #aa4bj ,we thus have #aa4bj per cent4 of the #ajj parts out of which to get our cured cheese4 ,a fair average is #aj lbs4 of cheese for #ajj pounds of milk4 ,some of the water evaporates in curing1 say #a part1 leaving #c parts4 ,our #aj4bj parts of cheese is then composed of the following3 ,water #c4jj ,butter #c4be ,caseine #c4jj ,sugar1 or what results from decomposition 4#cj ,ash 4#fe ----- ,total #aj4bj ,this is a little in excess of the general yield4 ,the waste is usually in the greater amount of ash1 sometimes nearly the whole of it1 when the acid develops before the whey is expelled4 ,in that case1 the lactic acid dissolves the phosphates and they run out with the whey4 ,this is so much loss of ingredients absolutely essential to digestion and assimilation4 ,,what ,,ought ,,to ,,be4 ,so far from this1 there ought to be less loss of ingredients than we have supposed in our illustrative figures4 ,but more of the butter is cut and runs off with the whey when the acid is developed before drawing the whey4 ,the aim of the sweet curd system is to avoid this waste as much as possible1 especially that of the butter and ash4 ,to effect this1 the whey is drawn sweet and the acid allowed to develop after the curd is cooked and the whey expelled4 ,there need be no more water left in the curd1 but more butter and ash1 both of which tend to make the cheese softer4 ,but with proper curing rooms1 there is no trouble in making the cheese firm enough for all practical purposes1 including shipping4 ,it is better to use less rennet and not have coagulation begin under #be minutes1 cutting the curd about #ae or #bj minutes later1 and to take more time for curing1 at a lower temperature4 ,we then have a firmer1 more buttery1 and better flavored cheese1 which is a desideratum4 ,but1 with high and changing temperature in the curing room1 no certain or satisfactory results can be counted on4 ,,theory ,,and ,,practice4 ,in theory1 we ought to prevent the waste of butter and caseous matter altogether2 but in practice1 there is always a little loss of butter1 and there are certain albuminous ingredients1 called by the ,germans ziega1 which rennet will not coagulate4 ,there is1 of course1 no means of saving this4 ,the sugar we cannot and do not want to save in the cheese4 ,if retained1 it would be injurious and probably spoil the cheese1 as the lactic acid in the small amount of sugar retained in the water is all that we can well manage4 ,but all matter coagulable by rennet1 all the butter1 and all the ash1 we ought to retain2 and we cannot really call ourselves scientific cheese makers until we can do this4 ,when accomplished1 a greater weight of cheese will be the result4 ,there is no avoiding the acid resulting from the small amount of sugar retained in the curd2 but1 having expelled sufficient whey1 if we keep the curd warm enough1 and hold it in the vat or the sink long enough1 the lactic acid will come on and we shall get rid of the bad results of putting a curd to press sweet4 ,this acidity is absolutely necessary with the generality of curing rooms4 ,but with low and steady temperature in the curing room1 we can do about as we please4 ,,rennet4 ,our recent observations more than ever convince us of the importance of good rennet in cheese making4 ,great evils and losses result from the use of bad rennet2 and the great trouble is that many cheese makers do not know when rennet is bad4 ,there is not only the evil of diseased and tainted rennets1 to begin with1 but the preparation from good rennets is often spoiled in the preparing4 ,frequently1 in hot weather1 they are allowed to taint while soaking2 and when the liquid is prepared sweet1 it is often allowed to ferment and taint for want of sufficient salt and from exposure in a high temperature4 ,,soaking ,,in ,,whey4 ,soaking in whey1 containing all its taints and impurities1 is the source of a vast amount of foul rennet and off-flavored cheese4 ,if whey is used1 it should be boiled to kill taints and precipitate1 as far as possible1 the solids remaining in it4 ,but1 do the best that can be done with it1 and still whey is objectionable for soaking rennets1 because of the acid that develops in it from the presence of sugar4 ,this acid neutralizes a corresponding amount of rennet and helps to impoverish the cheese4 ,indeed1 if carried far enough before the curd is removed from it1 the finer flavoring oils are cut by it1 the phosphates are dissolved1 and these pass out with the whey1 leaving the cheese but little better than an indigestible mass4 ,if the acid adds solidity to the cheese1 it does it by removing from it valuable ingredients4 ,,tainted ,,rennet4 ,frequently1 we have encountered rennet preparations that were not only very sour1 but also tainted and having a strong smell of carrion4 ,nothing but huffy1 porous1 stinking and rotten cheese can result from the use of such rennet preparation4 ,yet it is used1 and the result is attributed to bad milk1 or to the presence of some inscrutable taint or ferment1 so prone are mankind to attribute effects to wrong causes4 ,it has been to us unaccountable that cheese makers should use such horrid broth as we have seen them use1 if they have any sense of smell whatever1 and utterly astonishing that they should expect good cheese to be made from using it4 ,with good milk1 the cheese may appear fairly good for several days--especially if put to curing at a low temperature4 ,but sooner or later1 the taint must make its appearance4 ,possibly1 it may not show ten days from the hoops1 but the cheese can never become a mellow mass without also becoming a stinking one4 ,it will soon be ripe and soon rotten4 ,,curing ,,rennets4 ,it is usually understood that rennets are calves' stomachs salted and dried1 or otherwise prepared2 but it is not so certain that all the rennets in market are of this kind4 ,the stomachs of the young of all milk-eating animals may be used for curding milk4 ,we are not so sure but that among ,bavarian rennets we get the stomachs of the young of every animal known under the sun4 ,they are of all sizes and all degrees of strength1 but are generally liked by those who use them4 ,they are cured by tying the two ends1 and blowing the rennets up1 like bladders4 ,a better way1 we think1 is to rub them well with pure dairy salt1 stretch them on a hoop or crotched stick1 and hang them in a cool dry place4 ,some simply fill them with salt1 tie them1 and hang them up to dry4 ,a great objection to this is1 that the salt is likely to draw moisture from the atmosphere1 and in wet weather the rennets are liable to drip and thus lose strength4 ,salting rennets down in a barrel1 as we do meat1 is considered objectionable--for what reason1 we know not4 ,the writer had excellent luck1 one season1 with rennets preserved in this way4 ,in whatever way preserved1 rennets should1 by all means1 be kept cool4 ,heat is found to be very injurious1 while cold--even freezing and thawing--appears advantageous4 ,possibly because the freezing and thawing loosen the fiber and set the rennet spores free4 ,,age ,,an ,,advantage4 ,no rennets less than a year old should be used1 if it can possibly be avoided4 ,the old rennets1 other things being equal1 are stronger and make a firmer curd than new ones4 ,any one who has experimented with both will always aim to have a supply of good old rennets on hand4 ,,saving ,,rennets4 ,in saving rennets1 great care should be taken to have them right4 ,the fourth stomach of the calf is what is saved4 ,cut it from the adjoining stomach1 at the point of junction1 and do not leave a piece of intestine on the other end1 but cut close to the opening of the rennet4 ,remove straws and dirt of all kinds carefully1 but be sure to not rub off the delicate lining of the stomach1 which is the digestive or coagulative part and very much inclined to adhere to your hands1 especially if they are dry4 ,do not try to rinse off anything more than the loose dirt1 and that without rubbing1 for you cannot rub without waste4 ,what is better1 avoid having dirt or any thing else in the stomach to remove4 ,this you can do by letting the calf go sixteen or eighteen hours without eating1 and placed where it can get hold of nothing to swallow before killing4 ,say1 feed it at night and slay it the next day about noon4 ,the stomach will then be empty and clean and well stored with pepsin for the digestion of the next meal4 ,this secretion1 is just what you want4 ,the rennet is best when the calf is six or eight days old4 ,but1 in any case1 digestion should be well established before killing4 ,if the calf should go too long without food--as is often the case with veal calves--the stomach will get inflamed4 ,this is objectionable4 ,,selecting ,,rennets4 ,in selecting rennets to soak1 all discolored and bad smelling ones should be scrupulously rejected4 ,but rubbing rennets is a disagreeable and disgusting business1 and it is somewhat difficult to keep your rennet of uniform strength4 ,therefore1 if good rennet extract can be bought at a reasonable price1 we would recommend its use4 ,it ought to be made better and cheaper in a wholesale way than in little batches at each factory4 ,to guard against imposition1 one should buy only of known reputable dealers4 ,preparing your own rennet is much like doing your own shoe making4 ,it doesn't pay1 if you have got anything else remunerative to do4 ,,wholesale ,,preparation4 ,if one must prepare his own rennet1 the better way is to do it in a lump before the cheese-making season begins4 ,get a strong barrel and a pounder--such as used by washerwomen2 also a wringer4 ,take old rennets and cut them into strips4 ,make a weak brine of pure water1 by using one pound of salt to twenty pounds of water1 and in this1 soak1 pound and wring your rennets4 ,hang them up and freeze them2 then soak1 pound and wring them again2 and so on as long as you can get any strength4 ,when done1 carefully settle1 skim1 and strain your liquid4 ,put it in a clean barrel or stone jars1 put in all the salt that it will dissolve1 so that a little will settle on the bottom1 then stop or cover tight2 put in a cool place and take from it as wanted for use4 ,there is nothing better than saturated brine for keeping animal products4 ,be sure1 however1 that you use only the purest dairy salt in preparing brine4 ,some say that only stone jars should be used for keeping rennet4 ,we have used an ash tub for the amount prepared weekly4 ,to keep the wood from tainting1 we invariably1 every time we dipped out rennet and exposed new surface1 rubbed it with salt4 ,,excluding ,,air4 ,rennet could be much more easily kept sweet if put in an air-tight vessel4 ,the ,american ,dispensatory says3 ,when gastric juice is completely protected from the air it may be kept unchanged for a longtime2 but on exposure it speedily undergoes decomposition1 acquires a very offensive odor1 and loses its characteristic digestive property4 ,we think that the ,dispensatory is right4 ,the composition of pure gastric juice is as follows3 ,water1 #ig4jj2 salts1 #a4ge2 pepsin1 #a4be2 total1 #ajj4jj4 ,there is also a small amount of free acid4 ,both rennet extract and pepsin are used as medicine4 ,,curing ,,rooms4 ,it is hard to determine which is of the greater importance1 good rennet or properly constructed curing-rooms2 for both are necessary to the production of the best cheese1 while the want of either is sure to injure if not to spoil it4 ,the importance of controlling the temperature in curing has not yet taken hold of the popular mind4 ,the best milk in the world may be spoiled by bad rennet1 and the best curd in the world may be spoiled by a bad curing-room4 ,,temperature4 ,in a large majority of the curing-rooms of the country1 the temperature ranges from #fj degrees ,fahrenheit to #ij degrees and even above4 ,sometimes these extremes are realized within a few days4 ,think of setting a curd to fermenting at #hj to #ij degrees1 when it ought to start at #fj to #fe degrees6 ,yet1 this is frequently done2 and to prevent the cheese from huffing and crawling it is proposed by some to make the curd so dry and sour in the beginning that heat will not soften it4 ,in this way1 is made what some buyers style a firm cheese4 ,the best ,english ,cheddars1 according to the ,american ,encyclopedia1 are set to curing at a temperature of #fj degrees1 and are never allowed to go above #gj degrees4 ,our observation and experience are that the range of temperature should never go above #ge degrees4 ,curing should begin as low as #fe degrees1 and no cheese should be marketed under thirty days from the hoops4 ,when the curing is slow1 as it ought to be1 the cheese will not be ripe in less than that time4 ,if sixty days old before ready for market1 the better4 ,the hurrying process is everywhere bad for the product1 and no amount of souring helps the matter1 however hard it may make the cheese and however well it may stand up in hot weather4 ,we want something else besides standing-up quality4 ,with a low and even temperature for curing1 we do not need to work all the goodness out of the curd to make a firm cheese4 ,we do not have to cut the fats and phosphates out with acid1 nor to dry all the moisture out by fine cutting and high scalding or long scalding4 ,we can stop the cooking when the curd is evenly cooked through so as to be springy when pressed together by the hands1 take it out of the whey before the acid develops1 and put it to press without unnecessary delay4 ,,an ,,example4 ,in the fall of #ahhd1 we ate some cheese at ,mr4 ,n4,l4 ,brown's1 ,gurnee1 ,ill41 which was dipped sweeter and put to press softer than we ever thought of doing2 yet the cheese was close-grained and fine-flavored1 and one that would pass muster as a first-class cheese anywhere4 ,but it was not cured in a hot curing room1 nor in one where the temperature went up and down the same as it did on the outside of the building4 ,it was placed in his cellar1 at a temperature of #fd degrees1 and there remained until it was fit to cut4 ,nor was it even rubbed1 but occasionally turned over4 ,when out1 it looked like a cheese that had been kept in a box a year1 covered with mold and mites4 ,the superfluous moisture was dried out but the butter was all left4 ,it demonstrated what can be done by temperature4 ,had this cheese been cured in an ordinary curing-room1 it would have gone all out of shape in a few days--as soon as rapid fermentation set in--and been off flavor by the time it was ten days old4 ,several other cheeses were cured in the same cellar1 in the same way1 but none of them were put to press so soft or sweet1 but all sweet-curd cheeses1 and all buttery and fine4 ,this particular one was the result of hurry1 as other matters than the curd demanded attention4 ,but the thought came that it would be a good experiment1 as it was1 and the result was satisfactory1 though not different from what was expected4 ,cheeses made in the same way as the others that were cured in the cellar1 and some cooked more and soured more1 were made by the same gentleman and cured in an ordinary curing-room4 ,in hot weather1 they swelled and some of them got out of shape1 while the flavor was sharp and rough4 ,but those in the cellar1 at #fd degrees1 apparently never moved a hair's breadth out of shape1 were as solid as old butter1 yet firm enough for shipping even1 and of the finest flavor4 ,it is hardly necessary to say that the cellar was exceedingly clean and sweet1 and was well ventilated4 ,these cheeses were a demonstration1 if not a revelation4 ,,moisture ,,in ,,curing4 ,it should be remarked1 by the way1 that a curing-room does not want to be a dry room4 ,we do not want to dry cheese2 we want to cure it2 that is1 let it go through the proper chemical change4 ,this it does best in a somewhat moist room1 in which the surface does not dry and become hard and impervious1 so that the gases cannot escape4 ,it is better to contend with a little mold than a dry atmosphere4 ,,better ,,cheese ,,can ,,be ,,made4 ,we see1 on turning to ,prof4 ,arnold's ,american ,dairying1 that he says3 ,the temperature of a curing-room for whole milk should be #fe to #gj degrees2 for part skims1 #ge to #hj degrees4 ,it is thus seen that fat plays an important part in curing4 ,the more fat1 he says1 the cooler may be the room2 and the less fat1 the warmer may it be4 ,again3 ,under the present state of things1 a cheese that will stand a voyage of #d1jjj miles can hardly be called a fancy cheese4 99 99 99 ,but a much fancier cheese than we are now producing1 one that will stand shipping1 can be made4 ,to do this will require milk to be free from some of the imperfections which are now quite common2 it must be transported to the factories in much better ventilated cans2 it must be made with less rennet and less acidity2 and it must be cured in an even and lower temperature4 ,we mark the conclusion in italics1 because we believe these are vital points4 ,we insist that we cannot do ourselves credit nor realize the best financial results in cheese making until we build better curing rooms--rooms in which we can control the temperature without fail4 ,we have not yet settled down to cheese making4 ,we are still trying experiments and resorting to temporary expedients4 ,we must build far more deliberately and for permanency4 ,it is not necessary that we should point out just how a building may be erected so as to give control of the inside temperature4 ,architects know how to do it4 ,when our cheese makers get to the point where they demand such buildings1 they will get them without much trouble and at moderate expense4 ,it is only necessary that they should have the will4 ,the way will speedily open4 ,,whey4 ,we notice that1 in some localities1 the patrons of the cheese factory are very much interested in the question of the value of whey for feeding purposes--some going so far as to assert that what is left of milk in cheese making is as valuable as what is removed6 ,this is a startling assertion1 and1 if true1 would convict our dairymen of a vast amount of stupid waste4 ,is it true8 ,let us try to get at the facts of the case by a direct1 common-sense investigation of it4 ,,composition ,,of ,,milk4 ,we will begin with the composition of milk4 ,from hundreds of ,german analyses1 ranging from #ha4cj to #ia4ej parts of water1 we take a fair average analysis1 which we think will do justice to the mixed milk of our best cheese factories3 ,water #hg4ah ,caseine #d4ba ,albumen 4#ee ,fat #c4bd ,sugar #d4ba ,ash 4#fj ----- ,total #ii4ii ,,what ,,is ,,taken ,,out ,,by ,,cheese ,,making4 ,now1 in making cheese1 what follows8 ,we ought to secure all the caseine1 but we do not quite4 ,there is a small waste4 ,we loose all1 or nearly all1 of the albumen4 ,we leave in the whey most of the sugar1 if we do not convert it into acid before getting rid of the whey1 in which case we may have an injurious amount of the acid in the curd1 besides dissolving and washing out nearly all the ash1 which is composed of phosphates1 principally of iron1 magnesia and lime4 ,these are changed into lactates1 leaving the phosphoric acid free--not a very good food for anything but rats4 ,we ought to save nearly or quite all the ash--the phosphates4 ,but by the ordinary process of cheese making1 these are nearly all lost1 as is shown by the analyses of whey1 which probably accounts for the low estimate in the popular mind of the value of cheese as food1 it being rated at one-half the value that it would have were the phosphates all retained4 ,but1 four-fifths of the nitrogenous and muscle-making material has been removed1 and also nine-tenths of the fat1 which is heat producing and some say furnishes motor power4 ,we have retained in the cheese #e4hd of the #ab4hb parts of solids1 leaving #e4ih parts1 #d4ba parts of which are sugar and not wanted in the cheese1 or1 at most1 only a fraction of it4 ,we leave less than one part of the albuminous and caseous matter1 which is the most valuable1 and only one-third of one part of fat4 ,so there is less than one part of solids left besides sugar1 and the rest of the whey is water4 ,,composition ,,of ,,whey4 ,what is whey1 then1 but sweetened water1 using sugar of a very low sweetening quality1 with a fraction of albuminous matter and ash in it8 ,again1 by the so-called sweet process1 which retains all1 or nearly all1 the phosphates in the cheese1 the whey is made still poorer by analysis4 ,only the sugar and a fraction of the albuminous matter1 not coagulated by rennet1 is left in the whey2 and the amount of sugar in milk varies considerably1 ranging1 in a large number of ,german analyses1 from #c4j to #e4dh per cent4 of sugar4 ,but let us more closely examine the composition of whey4 ,an average of eighteen analyses made by ,voelcker is as follows3 ,water #ic4jb ,nitrogenous matter 4#if ,fat 4#cc ,ash 4#gj ,sugar #d4ii ,lactic acid ----- ,total #ajj4jj ,,poor ,,stuff4 ,thus it is very plainly to be seen that whey is poor stuff to feed1 even in its best estate4 ,it has some value to mix with other foods1 if used sweet2 but when the sugar has all turned to acid1 and the phosphates have become lactates1 leaving the phosphoric acid free1 the whey is abominable1 and can be used only in small quantities and with great care4 ,it ought not to be fed to young animals with tender stomachs1 and does older animals no good4 ,,cruelty ,,to ,,animals4 ,all this corresponds with general observation and experience4 ,the most intelligent dairymen with whom we are acquainted do not consider sour whey worth drawing home4 ,it is cruel to feed sweet whey to any animal exclusively4 ,even a hog1 which has made its growth--and no animal can more fully extract the nutrihealth while actually growing fat on sweet whey4 ,the portion of less than one per cent4 of albuminous matter prolongs1 rather than sustains life4 ,that is to say1 the hog will not starve to death quite so quick if fed whey as it will without it4 ,the sugar accumulates in the system as fat1 while the hog is slowly perishing of inanition4 ,but if it is thus cruel to feed it alone to full grown animals1 it is doubly so to feed it to young and growing animals--as pigs and calves--the necessities of the lives of which demand tissue-making material as well as life-sustaining4 ,if whey is used1 let it be fed sweet1 and always with some kind of dry nitrogenous food1 as bean meal1 oil meal1 pea meal1 clover1 etc4 ,but1 with the acid system of cheese-making1 it is impossible to do this4 ,the whey is decomposed before run into the whey-vat4 ,illustration3 ,,the ,,end ,,contents4 ,,preface #c-d ,,historical--,in ,asia2 ,among the ,jews2 ,in ,southern ,europe2 ,in ,america2 ,figures from the ,census2 ,growth in ,thirty ,years2 ,product per ,cow and per ,capita2 ,home ,consumption vs4 ,exports2 ,forms of ,milk ,consumption2 ,the ,private ,dairy vs4 the ,factory #e-ab ,,conditions--,pastures2 ,water2 ,winter ,food2 ,the ,stable2 ,shelter2 ,the ,dairy ,house2 ,cleanliness2 ,the ,herd4 #ac-ag ,,dairy ,,stock--,points of a ,milker2 ,dutch-,friesian2 ,the ,jersey2 ,the ,guernsey2 ,the ,ayrshire2 ,the ,shorthorn2 ,the ,devon2 ,the ,american ,holderness2 ,inbreeding2 ,swiss2 ,polled2 ,hereford2 ,common ,stock #ah-cd ,,breeding ,,dairy ,,stock--,selection2 ,coupling2 ,care #ce-ci ,,feeding ,,stock--,carbonaceous and ,nitrogenous ,foods2 ,what is ,carbon8 ,what is ,nitrogen8 ,compounding ,rations2 ,per day and per #a1jjj lbs4 ,live ,weight2 ,sample ,rations2 ,fattening ,rations2 ,working ,rations2 ,digestibility of ,foods2 ,elements of ,foods2 ,ensilage2 ,remarks #dj-eb ,,handling ,,milk--,keep ,quiet2 ,regularity2 ,keep ,down the ,foul ,odors2 ,keep ,out the ,dirt2 ,let ,out the ,cows2 ,a ,lick of ,meal2 ,care of ,milk2 ,composition of ,milk2 ,deterioration of ,milk in the ,udder2 ,do ,fats ,expand ,before ,congealing8 ,effects of ,falling ,temperature2 ,cooling and ,airing2 ,protection from the ,hot ,sun2 ,treatment of ,night's and ,morning's ,milk2 ,receiving2 ,testing2 ,bad ,milk2 ,weighing2 ,keeping ,milk #ec-ff ,,butter ,,making--,deep ,setting and ,water ,cooling2 ,effect of ,too ,low ,cooling2 ,buttermilk ,flavor2 ,shallow ,setting and ,air ,cooling2 ,oxydizing ,cream2 ,skimming ,milk2 ,when to ,skim2 ,churning2 ,temperatures2 ,what ,makes the ,butter ,come2 ,when to ,stop ,churning2 ,working2 ,salting2 ,salt as a ,preservative2 ,packing ,butter2 ,preparing the ,package2 ,closing the ,package2 ,storing2 ,style of ,package #fg-hj ,,cheese ,,making--,duty of ,patrons2 ,unreasonable ,expectation2 ,guarantees2 ,heating2 ,coloring2 ,setting2 ,other ,details2 ,keep the ,temperature ,even2 ,cutting2 ,cut ,fine2 ,cooking2 ,drawing the ,whey2 ,salting2 ,putting to ,press #ha-ia ,,acid ,,in ,,cheese ,,making--,analysis of ,milk2 ,what the ,cheese ,maker ,does2 ,what ,ought to ,be2 ,theory and ,practice #ib-ie ,,rennet--,soaking in ,whey2 ,tainted ,rennet2 ,curing ,rennets2 ,age an ,advantage2 ,saving ,rennets2 ,selecting ,rennets2 ,wholesale ,preparation2 ,excluding ,air #if-aja ,,curing ,,rooms--,temperature2 ,an ,example2 ,moisture in ,curing2 ,better ,cheese ,can ,be ,made #ajb-ajf ,,whey--,composition of ,milk2 ,composition of ,whey2 ,poor ,stuff2 ,cruelty to ,animals #ajg-aaj ,apparatus ,supplies ,,for ,,cheese ,,factories1 ,,creameries ,,and ,,dairies4 ,,at ,,wholesale ,a ,,list ,,of ,,articles ,,necessary ,,for ,,making ,,cheese ,,from #bj ,,to #hjj ,,cows ,,sent ,,on ,,application4 ,,childs ,,jones1 ,,utica1 ,n4,y4 ,,freisian ,,cattle4 ,,the ,,unadilla ,,valley ,,stock ,,breeders' ,,association import only the finest registered ,stock found in ,friesland and ,north ,holland1 in conformity with the requirements of the ,dutch-,friesian ,breeders' ,association of ,america4 ,the renowned prize ,bull1 ,,mooie #bf1 at head of herd4 ,their herd has been widely exhibited and awarded more prizes than any herd in this country4 ,an examination of the herd will convince the most skeptical of its great superiority4 ,catalogues on application4 ,w4 ,langworthy1 ,sec'y1 ,,west ,,edmeston1 ,n4,y4 ,,cheese ,,and ,,butter ,,makers' ,,supplies and ,complete ,manufacturing ,outfits4 ,pat4 ,gang ,cheese ,presses1 ,self ,bandaging ,cheese ,hoops1 ,cheese ,vats1 ,patent ,twin ,creamery ,vats1 ,curd ,sinks1 ,curd ,mills1 ,curd ,knives1 ,churns1 ,butter ,workers1 ,rennet and ,annatto ,jars1 ,fairbanks ,scales1 ,cheese ,screws and ,hoops4 ,,philadelphia ,,danish-,,weston ,,cream ,,separator4 ,it saves time2 gives ten to fifteen per cent4 more butter and of better quality2 no ice required2 leaves skim milk fresh and purified2 saves room in creamery2 pays for itself in a short time2 cost of maintenance very small as machine is very durable4 ,small ,separator1 portable1 capacity #fej lbs4 per hour4 ,medium ,separator1 capacity #ijj to #a1jjj lbs4 per hour4 ,large ,separator1 capacity #a1fjj to #a1hjj lbs4 per hour4 ,extra ,separator1 capacity #b1bjj to #b1ejj lbs4 per hour4 ,send for ,special ,circular4 ,bradley ,butter ,boxes1 ,butter ,pails and ,butter ,trays4 ,,cheese ,,box ,,material1 ,,tacks ,,and ,,nails4 ,wire's ,patent1 ,self ,cutting1 ,self ,agitating1 ,self ,salting ,,circular ,,cheese ,,vat4 ,three ,sizes3--#e1jjj1 #h1jjj1 #ab1jjj pounds of milk respectively4 ,,hansen',s ,,danish ,,liquid ,,butter ,,color4 ,,forty-,,six ,,highest ,,prizes1 #c ,,gold ,,medals at ,world's ,fairs4 ,vegetable ,oil4 ,colors the ,finest butter made in ,europe4 ,fast superseding all other ,coloring in ,america4 ,does not color the ,buttermilk4 ,butter beautiful4 ,greatly enhances value4 ,no ,alkali4 ,dozen bottles and ,directions free to ,druggists4 ,,hansen',s ,,extract of ,,rennet and ,,standard ,,cheese ,,color4 ,no manufacturer or repacker can afford to neglect ,danish preparations4 ,,burrell ,,whitman1 ,,little ,,falls1 ,n4,y4 ,f4,b4 ,,fargo ,,co4',s ,improved ,,butter ,,color4 ,will ,not ,color the ,buttermilk4 ,it is the ,strongest ,color ,made4 ,it will not ,change to ,rancidity4 ,it is the ,,only ,oil ,butter ,color manufactured that ,,will ,,not ,,flavor ,,butter ,,beware ,,of ,,imitations4 ,,use ,,only ,,the ,,most ,,reliable4 ,took the ,highest ,award at ,new ,orleans and ,wherever ,exhibited4 ,we have been engaged in the manufacture of butter color since #ahgj1 and were the first to make an oil color in this country4 ,other manufacturers have followed our example1 and are now endeavoring to reap where we have sown4 ,ours is the old reliable butter color and the only one that is safe to use4 ,all others flavor the butter4 ,our ,butter ,color is for sale by druggists and grocers generally throughout the ,united ,states4 ,if they do not have it1 ask them to order it from their wholesale druggist or grocer4 ,on receipt of price we will send our color to any point4 ,send for prices4 ,f4,b4 ,fargo ,co41 ,,lake ,,mills1 ,,wis4 ,,onondaga ,f4,f4 ,,salt ,,warranted as ,pure as any ,salt in the ,market4 ,not ,excelled for ,butter or ,cheese1 for the ,table1 or for all ,culinary ,purposes4 ,the following is the analysis made by ,prof4 ,babcock1 of the ,new ,york ,experiment ,station1 in ,january1 #ahhd3 ,water #j4eic ,insoluble ,matter #j4jai ,sulphate of ,lime #j4gfj ,sulphate of ,magnesia #j4jid ,chloride of ,sodium 7,pure ,salt7 #ih4eja ------ #ii4ifg ,it will be seen by the foregoing that1 the ,onondaga ,f4,f4 ,salt is very pure1 containing only #a-a_/b per cent4 of impurities and water4 ,the amount of pure salt is #ih4eja4 ,this is not materially different from the analysis of ,walz ,stillwell1 made by the direction of the ,new ,york ,butter and ,cheese ,exchange1 in #ahge--one analysis showing #ih4ebdb1 and the other #ih4chfd parts of pure salt4 ,ashton contained1 according to their analysis1 #ig4geih1 and ,higgin #ig4fhji parts of pure salt1 the impurities equaling #b4bj per cent4 in ,ashton and #b4be per cent4 in ,higgin1 while the impurities in ,onondaga ,f4,f4 ,salt are only #a4ej per cent4 ,first premiums were taken at ,new ,orleans1 at the ,world's ,fair1 by both ,butter and ,cheese salted with ,onondaga ,f4,f4 ,salt4 ,it wins everywhere that there is open and fair competition4 ,dairy goods salted with it took a majority of all the premiums 7#df out of #hi7 awarded at the ,grand ,union ,fair in ,milwaukee1 ,december #b;d to #ith4 #ahhb1 over four foreign competitors4 ,it was awarded a medal at the ,centennial by a committee of scientists and experts from all parts of the world1 for purity and high degree of excellence4 ,,sole ,manufacturers1 ,,american ,,dairy ,,salt ,,co41 ,l4 ,,address ,j4,w4 ,barker1 ,sec'y1 ,,syracuse1 ,n4,y4 ,,the ,,crowell ,,creamer1 7,patent ,applied for7 ,w4,h4 ,,bond1 ,sole ,manufacturer4 ,it is very easily adjusted when cleaning1 no tools or wrenches being required1 has no glass tubes to get broken1 is smoothly1 strongly and mechanically made and easy to handle or move1 and is made in all sizes to suit small dairies4 ,it consists of a heavy tin receptacle for milk1 immersed in water1 which is held in a double walled vat1 and is so constructed that either a running stream ornd keeps the milk at an even temperature4 ,lowest in ,price1 ,smoothest ,make1 ,most ,durable ,stock ,very ,easily ,cleaned1 ,no ,possible ,chance for ,souring1 and is a ,complete ,success4 ,,the ,,newest ,,in ,,the ,,market ,price1 size for #ef ,quarts1 #be4 ,dealers ,should ,secure the ,sale of it at ,once4 ,,specialties3 ,tin ,roofing1 ,eave ,troughs and ,conductors1 ,sinks1 ,pumps and ,lead ,pipe1 all kinds of ,tin1 ,copper and ,sheet ,iron ,work3 ,cream ,pails1 ,milk ,pails1 ,strainers1 and other ,dairy ,goods ,made to ,order4 ,w4,h4 ,,bond1 #abg ,so4 ,salina and #c ,e4 ,onondaga ,sts41 ,syracuse1 ,n4,y4 ,cornish1 ,curtis ,greene4 ,illustration3 ,,rectangular ,,churn ,,dairy ,,goods ,,and ,,churns4 ,we make from the best material ,,superior ,,articles that are models of strength and simplicity4 ,unquestioned ,proof ,given of their ,durability ,,sole ,,manufacturers ,,of ,,the ,curtis' ,improved ,factory ,churn1 ,mason's ,power ,butter ,worker1 ,lever ,worker1 ,curtis' ,square ,box ,churn1 ,rectangular ,churn1 ,cream ,vats1 ,dog ,power1 etc41 etc4 ,,one ,,family ,,churn ,,at ,,wholesale ,,where ,,we ,,have ,,no ,,agent4 ,all goods warranted exactly as represented4 ,,two ,,gold ,,and ,,fourteen ,,silver ,,medals ,,awarded ,,for ,,superiority ,,cornish1 ,,curtis ,,greene1 ,ft4 ,atkinson1 ,wis4 ,,jenk',s ,,automatic ,,cheese ,,maker1 ,the ,latest and ,greatest ,improvement in ,cheese ,making ,appliances for ,factory ,use4 ,,will ,,pay ,,for ,,itself ,,in ,,one ,,season4 ,,american ,,sweepstakes ,,curd ,,cutter and ,other ,great ,improvements in ,cheese and ,butter ,apparatus4 ,the ,cheapest1 ,handiest and ,best ,bandage ,made1 and a full line of ,,cheese ,,factory ,,and ,,dairy ,,supplies4 ,send for our ,illustrated ,circular4 ,,charles ,,millar ,,son1 ,,utica1 ,n4,y4 ,transcriber's ,notes3 ,there were a number of printer's errors in punctuation that have been corrected silently4 ,the following changes in spelling have been made3 ,page #bf breedidg is now breeding ,page #ca aovided is now avoided ,page #cb ean is now can ,page #cb commonn is now common ,page #ch crossiug is now crossing ,page #ed advantange is now advantage ,page #fg disadvantange is now disadvantage ,page #ha disadvantange is now disadvantage ,page #he controled is now controlled ,page #hf aide is now aside ,words that were printed in bold font are displayed in 4