UMASS/AMHERST ^ 31EDt)bDD531D'^Hl fr-f.nrjnr ^^S<:i^^^?'*':^^5 si-, ■ X.. I^i^ii^ '^^^^^^ S^^s ^^1^^^ SgC^r^i^'jr'. £• ■^ ■-^t-C- 7 ^ b -/ t?' LIBRARY OF THE MASSACHUSETTS AGRICULTURAL COLLEGE Source. 221 A54 v»7 a.r)<2i£ DATE DUE c^RO SEVENTH ANNUAL REPORT •/, AMERICAN DAIRYMES'S ASSOCIATIOS, WrTir TRANSACTIONS AND ADDRESSES AT ANN(TATi MRRTINfi, — IJST OF CHEESE FACTORIES, — IJST OF MEMBERS, — REPORTS OP FACTORIES, AND OTHER I'AI'ERS OF VAT-UE AND INTEREST, FOR THE YEAR 1871. ILLUSTRATED. PUBLISHED BY THE ASSOCIATION. SYRACUSE, N. Y.: TRUAIR, SMITH & CO., PRINTERS, DAILY JOURNAL OFFICE. 1872. 437.0'^ /n / IISTDEX:. Officeiis for 1872 1 Articles of Association 10 List of Members for 1872 11 List of Cheese and Butter Factories 13 N. Y. State Law respecting Cheese and Butter Factories 9 Address. — Prof. Geo. C. Caldwell 25 X. A. Willard 55 L. B. Arnold yo Hon. Horatio Seymour 106 L. L. Wight 110 H. Cooley Greene 119 T. D. Curtis 133 M. Folsom 134 Harris Lewis 143 J. B. Lyman 147 Wm. Blanding 154 S. A. Farrington 157 Discussions. — Airing and Cooling Milk 114 Preparing Rennet 117 Sowed Corn as a Soiling Crop lo9 Root Culture 147 Steaming Food for Cattle 1 47 Sunday Cheese Making 148 Butter and Cheese from same Milk 155 Rkport. — (Jn Juster Apportionment of Milk 150 On Experimental Dairy Farm 155 Abortion in Cows 134 — 164 Annatto 139—141 Factory Reports for 1871 165 Illustratioks. — Vogel's Optical Milk Test 49 Graduated Glass Tube 49 Plan of Condensed Milk Factory, opp 68 Vacuum Pan, opp 72 Microscopical Views of Healthy and Diseased Cream, Milk, Blood and Water 96—101 Plan of Model Creamery, opp 118 OFFICERS OF THE ASSOCIATION, K" o n^ 1 » ^ ^ . l'Rp;SIDENT : Hon. HORATIO SEYMOUR, of Oxkida. vice-j'kesidents : Hon. T. G. ALVORD, of Onondaga, New York, X. A. WILLARD, of Hekkimek, HENRY WADE, of Canada West, O. S. BLISS, of Vermont, ASAHELBURXHAM, OFCHArTAr(H) (iOO Armstrong's do Huntsburgh, hOO 800 Randall's do Moutville, 800 700 Murray's do do 500 500 Smith's do Thompson, SCO PORTAGE COUNTY. E. B. Higley, Windham. Horr & Risdou, Shalersville. H. S.. Johnson, Oarrettsville. Hurd & Bro., Aurora. T. C. Bradley, Mantua. I. C. Scram, Ravenna. H. F. Hudson, Ravenna. Beman Spring. " Hinkley's, Mantua, Burrows, Freedom. Aurora Grove, Aurora, Anderson', Ravenna, LAKE COUNTY, S. E. Carter, Leroy, Painesvillc P. O. H. N. Carter, Perry. R. Freeman & Co., Madison. Hitts, ■Willouirhby. Bartlett& McKee, South Kirtland. S. E. & H. N. Carter, Windsor, Lattimer's, New Lyme. Osborne's, Morgan. G. C. Dolph, West Andovor. Austinbnrgh, Austinburgh. Morley Bros., Audover. ASHTABULA COUNTY. 500 Wire's, Austinbnrgh, Weldon & Brown, Conncant. Pierce's, Eagleviile. Harrington & Randall, Morgni Alderney, New Lyme. 250 4U0 500 30n 400 TRUMBULL COUNTY J. M. Trew, Newton Falls. B. H. Peabody, Kinsman. Cold Spring, do Caldwell & Lewis, W. Farmiugton. Farmington Center. E. C. Cox, Mesopotamia, do N. Bloomfleld. Baldwin's, Fowler. Cortland, Bazetta. Raymond's, Mesopotomia. Cowdery & Crafts, Bazetta. Sager & House. Bristolville. Harshman & McConuell's, SouthiLgton. HENRY COUNTY. Kidgeville Factory, Ridgevil e Corners. FAIRFIELD COUNTY, Royalton Factory, Royalton. LORAIN COUNTY, Camden Cheese Company, Kipton. Mussey & Viets, Elyria. Horr & Warner, Huntington. Magraugh & Whitlock, Wellington. Snow's, Huntington. G. H. Van Wagnen & Co.. North Eaton. Cornin 9S Platform 69 the factory during summer was about five cents per quart, but in M'inter trie price ranged from seven to seven and one-half cents per quart. At this factory, like those under the Borden process, two kinds of condensed milk were manufactured : that which has been de- scribed and the plain co-ndensed milk, in which no sugar is added in the manufacture. This factor}' is not now in operation. Whether this plan can be made successful in furnishing a uniform product equal'to that under the Borden method, is a question upon which I have not sufficient information to give an opinion.. COST OF FITriNG Ul' A FACTORY ON THE BOKDEN METHOD. It is charged as a prominent characteristic of Americans that among the first questions they ask concerning any particular object, is its cost. Perhaps this may not always be in good taste, but among practical men who are investigating a business with the view of investing capital and taking risks, it is always well to look ex- penses fair in the face. The building is 16 x 50 feet, with veranda, or shed, 4 feet wide, on two sides. The ground floor is divided into four departments ; the first to the riiiht is the can-washing room, 16 x 16 feet, contain- ing the hot water washing tank, with coil of steam pipe ; the hot water sink and scalding jacket, the cold water sink and platform for cleaning can. The steam pipe leads from the boiler to this room. The next is the receiving, condensing, and delivery room, 16x16 feet. It contains the receiving and cooling tanks, the heating vat and the vacuum prn. Then comes the engine room, 7 x 16 feet, containing duplex engine and pump, with steam pipes leading to the other rooms. The rooms to the lefc are the coal shed and boiler room, 9x11 feet, where is situated the boiler (60 horse power) and the boiler pump. Communication is easy from one department to the other by wide doors, and the whole is arranged for convenience in doing the nec- essary work. The cost of an establishment is put by Prof. Chaceof Cornell University, who obtained the estimates for parties propos- ing to build, as follows : — Erection of the building, 16x50 feet ready for macliiuery, &c., &c $ 2.500 Vacuum Pan and Condenser, from 4 to 6 feet in diameter 1.800 One Duplex 14 inch Pump and Engine 1.500 70 Piping and fitting out 1.500 One boiler, (60 horse power,) and fitting up 3.000 One Pump for Boiler 100 Outside water pipes, not estimated Water pipes, &c 500 One Cooling tank for receiving and storage 500 One Heating tank and pipes for milk .• 300 Hot water tank and steam pipes for washing cans, and two rinsing sinks 600 Oue steam bath for scalding cans and pipes 150 Making a total of 13.450 The daily running expenses of this establishment may be estimated as follows : — 5000 gallons crude milk, say at 13 i cents per gallon $ 625.00 One superintendent per day 5.00 Two men at $3 per day 4.00 One engineer per day » 2.00 One-half ton Coal per day 8.00 Wear and tear per day 3.00 Taxes and Insurance per day .50 Interest on Capital • 3.00 Incidental expenses, say 5.00 *Total daily expenses 649.50 To this may be added value of crude milk, say 200 gallons, as an offset against waste, occasional bad milk, Szc. Taking out the 200 gallons crude milk per day as waste, we liave remaining 4,800 gallons milk which is condensed at a total cost, (counting the original value of the 5000 gallons,) at the rate of only a fraction above 13^c. per gallon, or say Ic. per gallon more than the original cost of the milk. This would be at the rate of Jc. per quart for condensing. On 2080 gallons, SO gallons being allowed as daily waste, the cost of condensing, with the same expenses as be- fore, would be nearly one and three-qnarter cents per gallon or less than half a cent per quart. This it must be understood is for lylain milk. When sugar is added the expense of the sugar must be added, but as sugared milk is sold by the pound, and as the addition of sugar adds to the weight, the increased weight more than pays the cost of the sugar. In a well conducted factory, and where milk can be purchased at 12 1-2 cents per gallon, (3 l-8c. per quart,) the cost of condensing •Note.— On subiiiittinp: the tigures for cost of (Jondensing Milk, raH>n and enaravAd for **The Technoloaittm" '^^ taken oft" by air pumps. A low degree of heat only, is taus le- quired, producing economy in fuel and avoiding the risk of over- heating and burning the syrup. With these well known principles in mind, dairymen will be able to see the advantages obtained by Mr. Borden in using the vacuum pan in expelling the water from his milk. It will be observed too that from the moment the milk enters the pan it is protected from various harmful influences, snch as dust, flies and other insects which are liable to be caught in the liquid wdien evaporation is carried on by an open exposure, like that under the Provost method. In Europe and indeed in the United States nntil quite recently, vacuum pans have been formed of copper, but owing to the high price of that metal, the temptation is to make them as thin as pos- sible, and the collapse of the pan, owing to the external atmospheric pressure, is not an unfrequent occurrence. In America the substi- tution of cast iron has in a great measure obviated this difiiculty. I am told that the cast iron pans for condensing milk are employed with quite as much success as those made of copper, and the illustration is that of an iron pan, showing one of the best forms of construction in this material. The illustration shows three coils of pipe, but for condensing milk but one or two — the lower coils in the pan, — are used and the coils are arranged in a cir- cle around the pan instead of across as represented in the cut. I am indebted to the Technologist which furnishes me with the illustration and description of its parts. The drawing is so well ar- ranged to give a good idea of the manner in which solutions of su- gar and other organic substances may be evaporated at comparative- ly low temperature that I deem it important in this connection to a clear understanding of what I shall have to say in regard to con- densed milk manufacture. The pan A, is ten feet, six inches in diameter, and is cast in four pieces, Al being the bottom, A2 and A3 shells, and A4 the dome piece, B is the dome connected by the vapor pipe C, to the catcher D, — the latter being a cylindrical vessel, divided part way by a par- tition or apron Dl, against which, in case of boiling over, the liquor would be dashed and would gather in the bottom, where the amount can be seen at the glass gauge dl, and if necessary, emptied into the pan by means of the faucet and piped. From the top of the catch- er D, the vapors are conducted by pipe E to the condenser El, which is placed 33 feet above the water level in the basin G, to which the J 74 condenser is connected by the stand pipe F. The water rises in the latter to about 30 feet, more or less according to the amount of vacu- um, and is held therein by atmospheric pressure on the surface of the water in basin G, the condensing water added flowing off from G, by overflow g. The water enters the condenser at E2, falls over the seive plates e, el, e2, and comes in direct contact with the vapors which have to pass also through the openings in the seive plates el, e2, by which arrangement the greatest condensation is produced with the least amount of water. At E3, the vacuum pump, in this case a dry one, is connected. To prevent the condensing water from being drawn along with the vapors to the pump, the opening E3 is guarded by an apron. II is the pipe through which the liquor enters the pan. I is the drop valve composed of a rubber disk, i, between two ])lates on the end of lever i2, — a simple and most effective construction, the pressure of the outside air liolding the valve perfectly tight; il is a semi- globular casing which prevents the liquor from spreading too much when it is discharged. On the end of the valve stem is fastened a scraper J, intended to break any crust of crystalized sugar that may have formed, as any such crust unless removed would of course ob- struct the exit of the liquid. The regular mountings of the pan consists of a man-hole ; a ther- mometer L, the tube of which is enclosed in a pipel, and reaches to the centre of the boiling liquor ; a vacuum gauge M ; a glass gauge K, by which the quantity of liquor in the pan is observed ; a but- ter cup N, butter quieting the liquor if it shows a tendency to boil over; an eye glass O, opposite to which is another similar glass through which a lamp gives light to the inteiior of the pan. Q isa light glass on the top of the pan, through which the entire surface of the boiling liquor may be illuminated, and R is the tester by which proofs are drawn to see how far the process hag advanced. Heat is applied in the following manner: — The bottom of the pan is double, and steam is admitted thereto by the pipe P ; the upper shell which forms the heating surface being generally of copper. The steam also passes through one, two, three or even four coils, ac- cording to the size of the pan and the amount of water to be evap- orated in a specified time. P is the steam branch. The pipe S leads to the bottom, SI to the lowest coil, S2 to the middle coil, and S3 to the upper one. 75 As fast as the steam is condensed, the water is led by the pipes U U from the bottom and coils to a steam trap. It might at first sight be supposed that cast iron would fail to re- sist the corroding action of solutions, but the results of practice show that the scale which in every case covers the metal, protects the pan completely ; and as the liquor is in all cases, charged to some extent with lime, the pan speedily becomes covered with a fine scale or fur, which efi'ectully prevents all injurious action. This isespccially the case if the pan be worked continually, but if long stoppages are made, copper possesses decided advantages over cast iron. Under ordinary circumstances, however, the cast-iron vacuum psn answeis every purpose, and they can be constructed in sucli a per- fect manner that one similar to that described, will retain a vacuum of 29 inches for a space of 12 hours without losing more than one inch. PROCESS OF CONDENSING. In some of the recently erected factories an improvement has been made in heating tanks, cooling vats, and in the manner of locating these appliances, whereby the milk can be manipulated with more ease or be turned to other purposes besides condensing. The plans of factories previously given, are arranged for the condensing pro- cess alone. The new factories are more elaborate in their arrange- ments, and combine all the conveniences of the cheese and butter factories, as well as those for condensing milk. I shall presently describe one of these establishments, the best built of its kind in America and designed to be a model in all its internal machinery and appliances ; meanwhile the general features of the condensing process may be briefly stated. The milk is delivered morning and evening in small cans, hold- ing about 40 (juarts each. They are filled quite full and have a tight- fitting cover. It is understood, of course, that the treatment of milk at the farm, shall have been in accordance with the rules pre- viously given. Then as the cans are placed upon the factory plat- form the covers are removed and each subjected to a rigid scrutin}^ by the factory manager, with a view to discover any imperfections. Imperfect milk can sometimes be detected immediately after remov- ing the can cover, from its odor, but if left for a few moments thus exposed to the atmosphere the odor escapes so that the milk, though imperfect, might pass undetected. The examination of the milk as 76 it comes to the factoiy, and the faculty of the manager in detecting its condition, will have much to do in securing an uniform good pro- duct and it is important that this matter be well understood. The examination should be rigid, and the manager should have sufficient decision of character to reject every sample of milk which is not found to be in good order. After the milk is received it passes through a strainer to the receiving vat. From this it is conducted off, going through another strainer into the heating cans, each holding about 20 gallons. These cans are set in hot water, and the milk is held here till it reaches a temperature of 135* to 140^^. It then goes through another strainer into a large vat at the bottom of which is a coil of copper pipe, through which steam is conducted and here the milk is heated up to the boiling point. Then the best quality of white, granulated sugar, is added in the proportion of one and a quarter pounds of sugar to the gallon of milk, when it is drawn into the vacuum pan having a capacity of condensing three thousand quarts or more at a time. The milk re- mains in the vacuum pan, subjected to steam for about three hours, during which time about seventy-liv^e per cent, of its bulk in water is eliminated, when it is drawn off into cans holding 40 quarts each. The cans are only partially filled, and are then set in a large vat containing cold water, the water being of a height equal to the milk in the cans. Here it is stirred until the temperature of the condensed fluid is reduced to a little below 70*^. It is then turned into large drawing cans with faucets in order to facilitate the filling of the small cans. The drawing cans stand in a room set apart for the purpose, and around the outside of which runs a table or w^ork bench. Here the milk is drawn from the faucets into the small tin cans holding one pound each, when they go to the table, and are ira. mediately soldered to exclude the air. The cans next have the prop- er labels pasted upon them, and are ready for market. The work of filling the cans, soldering the tops and labelling is usually performed by females. A number of small soldering furnaces are located along the tables where the girls, each with a set of soldering irons, seal the cans as fast as they are brought forward by the fillers. This is the plan of operations at the Elgin factory, which is some- what noted for its fine product. In one of the upper apartments of the Elgin factory is the tin room. Here a number of females are employed making the small tin cans. There are machines for cut- ting out the circular parts of the can at a blow and the putting to- 77 gether and soldering are very expeditiously effected at the least ex- pense, since all the material is purchased at wholesale, and the em- ployment of females is less expensive than males, while at the same time the work is quite as neatly and substantially made as at the regular shops where males are employed. THE BORDEN FACTORY AT BREWSTER. In December, 1871, I visited Mr. Borden at his home in ^\^hite Plains, spending a couple of days with him and inspecting all the departments of his factory at Brewster. Mr. Borden is three score years and ten, tall, thin, a little stooping from age, and with locks as white as the snow. He has a pleasant, hazel eye, and the whole cast of his face is one of benevolence. He has a hearty, frank, agreea- ble manner, that is very attractive and puts one at ease from the first. He is a ready talker and has an immense fund of information and anecdote. He gives away large sums of money in charity, and for worthy objects no one appeals in vain. Those who know him best speak of him as the model pattern of a large hearted, kind and christian gentlemen. His integrity is of the sternest kind, and he hates shams and deceptions. He has met with great success in the sale of his condensed milk and deservedly so, because he puts upon the market always a perfect article. The factory at Brewster is an immense es- tablishment and every part of the business is conducted with the regularity of clock-work. The building is located on a small stream where there is a seven foot fall and the water is thus utilized for running the pumps, which is a considerable saving during the year, by way of fuel. The factory has two vacuum pans, but only one was in operation at the time of my visit. It is a six foot pan with two coils of pipe, and 2000 quarts of milk per hour, is the usual rate of condensing. Mr. Borden now believes in doing the work rapidly, •and says the sooner you can get the milk from the cow into a con- densed form the better. He therefore uses two boilers of 55 horse power each, for supplying steam to the pan. The average pressure of steam in the pipes, at the pan, is 55 to 60 pounds to the square inch. The evaporation goes on best in clear, dry weather. In danij), foggy weather it takes a little longer to get the milk out. About 10,000 quarts are now being condensed per day. The milk as it is received, goes into square-like boxes or vats; the receiving room being four or five feet higher than the bath and heating room. The bath tubs are circular and have a coil of steam pipe at the 78 bottom. The bath tubs are filled within six or eight inches of the top, with water. The heating wells are of copper, egg-shaped and stand opposite the bath tubs, a raised platform running between the two. The milk is drawn throue;!! a hose from the receivino- tanks into copper cans, setting in the bath tubs, each can holding about 40 quarts. Here the milk is heated to from 150'^ to 175^^. It then goes to the heating wells, which have a jacketed bottom for steam, and is heated up to the boiling point. It is then imme liately drawn to the vacuum pan, a stream of milk is kept flowing into the pan about as fast as the evaporation goes on, or at the rate of about 2000 quarts per hour. AVhen the sugared milk is to be made, the amount of siigar is calculated for the given quantity of milk, and then turned into a moveable tank or well, and here the hot milk is poured upon it till it is thoroughly dissolved. The hot sugared milk is drawn up last in the pan, and mingles with the milk which has been partially condensed in the pan. The sugared milk must be eliminated of more water than the plain milk, since the addition of sugar partially liquifies the mass — a curious fact. Three pints of milk makes a pound of sugared milk. The three pints of raw milk will weigh on an average 3 pounds, 3 and f ounces. I^ow by eliminating 75 per cent of water, (38 520-1000 ounces,) we have remaining 12 ounces and 855-1000 of an ounce; add to this the proportion of sugar now used, 6 3 4 ounces, and we have 19 605-1000 ounces, or about 3 and 6-10 ounces more than a pound. So it will be seen this 3 6-10 ounces in water has to be eliminated in addition to the 75 per cent, of water in the first instance. Mr. Borden told me that the matter of getting the right propor- tion of sugar was the result of long study and numerous experi- ments and no other proportion gave such good results in the pro- duct. The plain condensed milk is reduced from 4 to 1. It is treated in the pan precisely like the other except near the close of the operation, when the vacuum in the pan is broken and the mass super-heated or raised to a temperature of 190*^ to 200*^. The super- heating process was discovered in 1862, and this is one reason which gives the Borden brands their superiority in the market. The super- heating not only helps its keeping qualities, but prevents granula- tion. During the super-heating process, the water which passes oft has an intensely disagreeable odor. The heat in the vacuum-pan throughout the whole of the Borden process, apart from super-heat- ing, is kept at a temperature of from 135*^ to 145'' Fahr. 79 At the Brewster factory tliey have a tilling machine by which two women will fill 10,000 pound cans per day, of ten hours. In the old way the two would fill but 3000 cans in ten hours. Two women will put the labels on 10,000 cans in a day, and one woman will seal or solder up 1200 cans per day. The machinery for making cans here is very complete, 14 boys at tops and bodies, and soldering on machines, with one man cutting bodies, will make 11,000 cans per day ; the expense being about 2 3-4 cents per can for labor and ma- terial all told. This factory sends about 50 forty quart cans of Plain Condensed Milk to New York daily, which is sold at from 40 to 50 cents per quart. The question may occur, why is the milk heat- ed in the bath and then in the w^ells i and why not heat all in one place? Mr. Borden says milk cannot be heated to the boiling point in one vessel, except at great loss from adhesion to the metal, and besides causing great trouble in cleansing. The heating in two places avoids this. At this factory they have a " can washing machine," which does the work in a moment by machinery. Mr. Borden in describing his process to me, said, (and I give his exact language,) as follows : — "The milk is brought up to 150*^ to 175'^ in the bath, then poured into the heating well where it is brought to a boiling heat and from thence drawn into the pan by atmospheric pressure, by the air pumps. The sugar is dissolved with a portion of the boiling milk taken from the heating well. The making of a good article of milk depends not so much upon the formula in the best specification, as ujyon the condltmi of the milk lohen hrought to the factory^ and the care and attention given to every part of the process, from the washing of the vessels and the thorough cleanli- ness which should be observed in every department. The success of the milk manufactured at our three factories, known as the ' Gail Borden Eagle Brand,' is due to the attention which we give to the personal inspection of every department of the dairies on the farms, whicii is assigned to one person at each factory; the constant exam- ination of every man's milk by samples taken and subjected to tests as to cream, sweetness and the time it will keep after being brouo-ht from the dairies. In short there is nothing manufactured requiring so much cr,re and everlasting vigilance aiul attention as that of milk. From the time it is drawn from the cow, until hermetically scaled in cans, it requires that everything should be done with the utmost integrity. lam assured from what I see in your writings on the subject of 80 milk as applied to the making of butter and cheese, that you fully concur in all I have said in relation to this subject. We both real- ize that it is for want of a full understanding of the delicate charac- ter of milk, that so many have failed in producing a good article either of cheese or condensed milk." After condensing the milk and drawing from the vacuum pan, the pan must be thoroughly cleaned. For this purpose there is a man-hole by which a person can enter the pan and do the work with brushes, sand paper and water. I am told that Mr. Borden for a long time experienced considerable difficulty in having the pans properly cleaned, as the milk during the process of condensing would adhere to the metal, and bake or harden into a crust. After a while it was discovered that by oiling the metal on the inner surface of the pan this difficulty cauld be obviated. The discovery was made through merely' accidental circumstances and from observing an old housewife grease the pot preparatory to making " minute pudding." On applying the principle to the vacuum pan, it was found to prevent the milk adhering to the metal, and a patent was at onco secured upon it. This is one of the se- crets of the condensing business. Mr. Borden informs me that by having water in the pan before drawing on the milk the same ob- ject is effected as by greasing the pan. GAUGING THE MILK. Difficulty is sometimes had in determining when the milk has been reduced to the proper consistency. In regulating this, samples of condensed milk are drawn from the pan, and from its appearance on cooling, the amount of water eliminated is judged. Errors not un- fre(![uently occur in carrying the condensing process too far, especially with persons who have not a correct eye, or who may become a little careless at times. I am told that a gauge placed in the pan is an important aid in this matter. The quantity of milk when it enters the pan being noted, the gauge indicates the amount and rapidity of the evapora- tion, and thus renders great assistance in regulating this important point in the process. For it must be observed, if the reduction is carried beyond 75 per cent, there is not only a loss in weight, but the consistency not being uniform will have its influence on sales, besides the quality is liable to be deteriorated. 81 PLAIN CONDENSED MILK. I Tlie plain condensed milk has the same amount of water elimi- nated and is treated in the same way as that which has been de- scribed, except that no sugar is used in its manufacture. It is not put up in sealed cans, but will keep sound for several days, and is intended for present use. It is sent to market in cans holding 40 quarts each. Recently a " non conducting can" has been invented for shipping this kind of milk. It is of tin and nearly the same form as the car- rying cans, but double, with a space of two inches between the outer and inner surface, which is closely packed with ground felt. In these cans the milk goes to market in sound condition. THE COMBINED FACTORY. I have alluded to the modern plan of combining with the manu- facture of condensed milk, that of cheese and butter. In other words, the fitting up of a factory in which either one or the other or the whole three products can be made from the daily delivery of the milk. Experience has shown that the combined factory is the safest and in most cases should be adopted. There will be certain seasons of the year when it will be more difficult to make good condensed milk than at others. There are times, too, when the milk received does not prove to be in that prime condition that would be advisable for condensing, but which might suffice for the manufacture of cheese. Again, the breakage of machinery might render it impossible to con- dense the milk for a day and perhaps for longer periods. Changes in the market also may possibly render it advisable to run a smaller quantity of milk through the condensing process, for a day, a week or a month, than at other times. These, and a variety of other cir- cumstances occuring or liable to occur, demand that ample means be had at the factory for manufacturing the milk into some other form than that of condensed milk. For it must be observed that after a number of persons have been engaged to deliver milk at the factory, it must be received, if in good condition, and unless provision be made for its manufacture, in some form, heavy losses will entail. Where arrange- ments are perfected for turning the milk into butter or cheese, or condensing it at pleasure, advantage may be taken of any unfavor- able circumstance, and the milk is properly disposed of without loss. Tliere are other reasons for the construction of factories on this plan, K 82 which 1 shall name hereafter under their appropriate headings. The factory plans here referred to are those of the Middletown factory on the Erie Kailway, about 60 miles from 'New York City, This es- tablishment was erected during the year 1870, at a cost of more than $50,000, and is probably the most convenient and best furnished in its internal fittings of any condensing factory in America, The lower story or basement is partly below the surface of the ground. The basement rooms are about nine or ten feet between floors, and the lower floor being about six feet below the level of the ground, built in with heavy walls and thoroughly underdrained, gives a low, even temperature the year round. The floor is covered with stone flagging, nicely laid in cement, so as to make a perfectly tiglit bot- tom, and where no accumulation of water or filth can find an en- trance. And it may be observed here that all condensing factories should have basemsnts similarly constructed, since by securing alow and uniform temperature, the milk can be kept in better order and a better product be secured. The main building is 40x68 feet, three stories, with wings 22x22 feet on the left, and 22x50 feet on the right and two stories high. The basement is divided into churn and butter room to the left, 22x22 feet, vat room 40x68 feet, containing the cooling vats, cheese vat, elevator, presses, &c., with steam pipes and hose leading to various parts of the building. The room to the right is the pump and wash room 22x22 feet with scalding and cold water vats, vacuum pumps, &c., &q., and containing the lower por- tion of the vacuum pan, projecting through the ceiling from above. Out of this and along the side of the main building is the boiler and engine room. The boiler is of 60 horse power. On the second floor of the main building is the delivery room 40x68 feet. Here are the heating tanks of galvanized iron or of tin with jacketed bot- tom of copper, in which steam is admitted to heat the milk. They are each four feet in diameter and about six feet long, rising about eighteen inches above the floor, and extending through the floor and into the room below. They have a capacity of holding about iOO p-allons each. Between each two tanks there is a ventilator com- municating with the room below and running to the roof. Open- ings are provided in each room so as to give thorough ventilation. A track for milk-car runs from the delivery window along side of the tanks, and extends to the elevator, so that as fast as the milk is delivered, the cans are placed on the car and thus conveyed to the tanks and dumped, or the milk may be placed on the elevator and 83 lowered to the room below. This room is double floored, — the floors laid in cement, so as not to allow leakage. On the left is the oflice 22x22 feet, provided with desks, &c. On the right is the vacuum room 22x22," with vacuum pan in the centre, the lower part of the pan extending through the floor and into the room below, where the condensed milk is drawn from the pan. The communication be- tween the rooms is by stairs Here also is the condenser and pump- ing machinery. Back of the vacuum room is the canning depart- ment where the milk may bo drawn from the filling cans into pound packages and then sealed and labeled. The third or upper floor is the cheese curing department, provided with racks or tables for the reception of the cheese. JSTear the ceiling of the basement are iron shafts connected with gearing to the engine by which the churns are driven, the elevator raised or lowered at will, and all other work requiring power trans- mitted. Cold spring water flow^s in and out of the cooling vats and other water tanks, while steam is conveyed by pipes from the boiler to the heating tanks, and to other part5 of the building as desired. The whole structure above the basement walls is of brick and the boiler chimney, 126 feet high, is very substantially laid. Of course, a factory embracing the same ground plan could be erected much cheaper, as everything connected with the building and fixtures has been made upon the most expensive scale. CONDENSING SKIMMED MILK. Plain condensed milk is varied in manufacture : I. By using "whole milk," or milk containing all its own cream. II. By mixing skimmed with whole milk, and when this is done the skimmed milk is first drawn into the vacuum pan, and after its volume is reduced considerably, the whole milk is added and the mixture then reduced to the required consistenc3\ III. By condensing the skimmed milk alone. TKEATMENT OF THE MILK. At the Middletown factory skimmed milk is extensively used for condensing. After the milk is taken from the delivery window and dumped into the heating tanks, steam is admitted to the jacketed bottom and the milk heated to 130*-\ A small (quantity of alum and saltpetre is sometimes added to the milk, for the purpose of more readil3^ clarifying it. During the heating process the impuri- 84 ties in the milk/ise to the surface and are skimmed off, and when this is effected (the time of heating ranging from one and a half to two hours) themilk is ready to be drawn either into the vacuum pan or cooling pails. These pails are eight inches in diameter by twenty-two inches long, with iron bails, and are set in the vats con- taining cold spring water. The vats are placed in the basement as before described, and the pails of milk are constantly surrounded with flowing spring water. The pails are filled by attaching a rub- ber hose to the bottom of the heating tank, where there is a faucet with tube going through the jacket to the milk. The operator then carries the hose from one pail to the other and they are thus rapidly filled. The cooling vats, four in number, are each twenty one feet long by four feet wide, made of three inch pine plank and separated into three divisions. Here the milk sets from eight to twelve hours, according to the character of product which it is desired to make. After the cream is taken off, the milk may be drawn at once into the vacuum pan, simply by running a rubber hose from the milk to the pan, as the pressure on account of the vacuum in the pan is sufiicient to draw the milk through the pipes. During the process ot condensing, the temperature of the milk in the pan is kept at about 135*^, a vacuum of 22 to 25 inches being maintained. The milk having been reduced to its proper consistency is drawn from the vacuum pan into the cooling pails, which are immediately plunged into the vats containing cold spring water. The pails are about half full, and the average temperature of the water is 52° Fahr. When thoroughly cooled it is ready to go into the non-con- ducting shipping cans to be transported to market. The condensed skimmed niilk brings 25 cents per quart. Under this process, in the month of July, when the daily delivery of milk was between five and six thousand quarts, eight quarts of milk yielded one quart of cream, and the whole quantity of cream made 400 pounds of butter per day. When whole milk and skim milk are used together for condensing, the evening's milk having been strained and placed in the small tin cooling pails, they then go to the water pools or tanks and are surrounded with flowing spring water on the same plan as at the butter factories. Here the milk sets until morning, when the pails are taken out, the cream dipped off" and the skim- med milk immediately drawn into the vacuum pan. In a vacuum 85 of about 24 the milk will begin to boil when the mercury indicates lOO'^ Fahr. The heat soon rises to 135^ or 140° and is allowed to go no farther. The morning's milk as fast it is delivered goes to the pools in the same way as the night's milk, and after the milk in the vacuum pan has been somewhat reduced in volume, the morn- ing's mess is taken from the pools and is drawn into the pan and the mixture then reduced. By this process a good product of plain condensed milk, it is said, can be made ; while for sugared milk some operators think a more uniform product, or the " smoothest milk," is made from milk that has had about half its cream removed before going to the pan. One of the leading difficulties in the condensing process, is to carry the milk along and draw it from the pan, before it is in a condition to granulate in cookino-. It should be " smooth " and not gritty under the tongue, the latter state arising from tiie sugar-of-milk assuming a granulated form. When milk is treated in this Avay no saltpetre is added, or indeed any other chemical. The use of such substances to clarify the milk is believed to be of doubtful expediency, since it is always better to have the milk in such good order, that these clarifying aids may be dispensed with. Under this latter plan butter factories have been successfully turned into condensing factories at small cost ; since a copper vacuum pan 4 feet in diameter with all the fixtures complete may be had for $1,500, and a single vacuum pump of suitable size for the pan, |800, or a duplex pump, $1,000, making for the pan and pump either $2,300 or $2,500. KESULTS FROM THE SKIM>[ED MILK I'ROCESS, From the foregoing statistics it appears that 15 quarts of milk were re(|uirad for one pound of butter, while a pound of butter was made on an average from less than two quarts of cream. The butter in 1S71 was marketed at 40 cents per pound, and the buttermilk at 1 cent per quart; 750 quarts of cream taken from the 0,000 quarts of milk would leave 5,250 quarts skimmed milk, and this eliminated of 75 per cent, of water makes 1,312 quarts of plain condensed milk. AVithout taking any account of the buttermilk, the daily receipts may be very nearly estimated as follows : — 400 pounds butter, 40c $1(50.00 1,812 quarts condensed skinuued milk, at 2.")c per quart 328.00 From this Ave deduct cost of 80 j.'a!lons of crude milk allowed for waste, \'2U- 10.00 And we have a total of $478.00 86 The daily expenses on the basis of former estimates would be as follows : — 6,000 quarts of milk, or 1,500 gallons, at 12^0 per gallon. |187.50 Daily running expenses of factory 24.50 Making $212.00 Which leaves a daily balance above expenses of 1206.00 Perhaps it may be said that my estimate of factory buildings in the first instance, $2,500, is too low. This is a matter which cannot well be regulated here, but the other expenses, with additional esti- mates as referred to in the note, $24.00, will give sufficient data for determining the profits to be derived from the business. Providing one-half of the skimmed milk be made into skimmed cheese, we should have as before : 400 pounds butter, 40c $160 00 656 quarts condensed milk, 25c per cj[uart 164.00 2,625 quarts milk, or say 525 pounds of skimmed cheese, at 10c. 52.50 Making a total of $376.50 Less 80 gallons for waste 10.00 Leaving $366.50 The daily expenses as before, 600 quarts milk, o^c $187.50 Kunning expenses of factory 24.50 Making total $212.00 Leaving a daily balance above expenses when butter and cheese, and plain condensed (skim) milk are made, of.. $154.50 It will be seen that the profits from the business must vary con- siderably according to the character of product manufactured, and under the combined factory plan here described, great latitude is given to vary the manufacture of the milk into such products, as shall seem most advisable from time to time. It may be observed in this connection, that when milk is set for cream during 8 to 12 hours only, and is then skimmed, the skimmed milk contains considerable butyraceous matter, and makes a good- tasting and palatable article of condensed milk ; since by varying the quantity of water for the purpose of returning it to its original consistency, or by using less water it can be made to assume the appearance of cream, while it contains more nutrition, bulk for bulk, than the milk in which all the cream is retained. For invalids or those in delicate health the skimmed milk is decidedly preferable, and is so recommended by physicians. 87 MARKETING. The question of markets and marketing is perhaps the most serious of an)' concerning this business. I have given the prices at which the different kinds of condensed milk are sold. But can these prices be maintained, and is there a demand and a market for a large or indeed any considerable increase in these products? These are grave questions and of serious import to those who are proposing to embark upon condensed milk manufacture. So far prices have been main- tained, and the Borden factories have met with abundant success. I do not hear of any complaint among consumers that prices are ex- orbitant, but, on the contrary, many affirm that condensed milk is cheaper than the milk-man's crude railk^ inasmuch as the latter is largely adulterated with water, is liable to sour on your hands, — be- sides from its frequent imperfections losses are entailed upon the consumer which amount to more, during the course of a year, than the difference in price between crude and condensed milk. City consumers who have become accustomed to the use of con- densed milk generally prefer it to the crude milk, as more uniform in quality, more convenient for use, more reliable in flavor, and more healthful as an article of food. But the class using condensed milk in America, as compared with that using crude milk is very small. Indeed, there are thousands of people who have never tasted, or even seen or heard of condensed milk. Doubtless if the public gen- erally could be made acquainted with the cleanliness required, and the freedom from impurities or adulterations in condensed milk, it would soon take the place of crude milk in all our leading towns and cities. Immense sums are now expended in carrying the crude milk to market, 75 per cent, of which would be at once saved if condensed milk could be made to take the place of crude milk. But should the water with which the milk-man dilutes his milk, be also taken into account, the saving on transportation would be much greater. Up to the present time, the condensing business has been in a few hands, and as little has been known generally con- cerning its manufacture or profits, prices have been controlled and maintained. Is it not to be feared that any large and sudden increase in condensing milk (especially before people have become somewhat educated as to its use and character) would have a tendency to glut the market, and thus prove disastrous to manufacturers^ With an increase of the business, there is little probability that 88 present prices can be maintained, and here the question occurs whether a considerable reduction in rates could not be made, and yet a fair profit be realized in the business. The price of crude milk in all our large cities will average nearly, if not quite, eight cents per quart. Say that one cent per quart be allowed the factory for manufacturing the plain condensed milk, and four cents per quart as the cost of crude milk at the factory, then there are three cents per quart which remain to be expended in transportation and delivering it to city consumers. Upon this basis, four quarts of crude milk reduced to one quart of condensed milk would be worth twenty cents at the factory. This would give a living profit to manufac- turers and to producers. And now the question occurs, how much is it worth to transport and market the quart of condensed milk ? Call it four cents, and we have the quart of condensed milk in the hands of consumers at twenty-four cents, which is equivalent to crude milk at six cents per quart. But as the condensed milk is cleaner, purer, and will remain sweet and sound longer than the crude milk, the consumer realizes the boon long sought for in obtaining a cheap, nutritious and healthful food. In the higher and more philanthropic aspect of life, the cheapen- ing of food for the masses, and especially the poor, is a considera- tion not to be overlooked, and cannot be well over-estimated. Looking at this question of markets in all its relations, we should say that the safest plan to be adopted would be to establish com- bined factories, where the main business at first would be the manu- facture of butter or cheese, or both, entering upon condensed milk gradually, and making no more than could be marketed in the nearest cities and surrounding towns. I have no doubt that in every country village where crude milk is peddled, plain condensed milk could be readily introduced, and if an uniformly good article were furnished at reasonable rates, I am of the opinion that it would supplant, in a great measure, the crude milk. I cannot tell how long it may take to introduce this form of milk into general consumption. That must depend upon the activity and energy with which it is placed before the public. People are wedded to old usages, and do not readily change unless urged, or convinced of the advantages resulting from such change. But I am persuaded that condensed milk, like other practical methods for improving the 89 comforts and healthfulness of mankind, must in the end be trium- phant. City consumers have for years endured the bad milk brought to their doors as a necessary nuisance, from which there was no ready way of escape. The new method opens the remedy for this difficulty, and as peo- ple become acquainted mth it we may reasonably suppose they will adopt it. CONCLUSION. In conclusion we may say that the condensing business requires considerable capital, great labor, unceasing care, and minute atten- tion to details, which paid workmen will neglect if not constantly watched. Mr. Borden thought he could get an extension of his patent if he tried, but he would not try. He preferred to rely on his skill and faithfulness in the manufacture in open competition. The product made at his factories has never been surpassed. In his early experiments scientific men told him that it was useless to think of retaining the (oil) cream, but he said it would not be milk then, only "skim milk," and so he kept on experimenting, and finally succeeded in retaining all the cream. To do this successfully under his process, the milk is brought to a temperature of 212^ Fahr. before it goes to the pan, as I have described in the early part of this paper. Some think that the condensing process must necessarily make slow progress, on account of the difficulty of getting skilled labor and the constant watchiulness required to make an unexceptionable article. Factories have been started from time to time and aban- doned on this account. But Mr. Borden has kept steadily on, and he has met with merited success, because he has never allowed a poor article to go upon the markets. And this should be a rule among all those who propose to enter upon its manufacture. AN ADDRESS DELTVEKED BEFORE THE AMERICAN DAIRYMEn's ASSOCIATION, ON THUESDAY, JANUAKY 11th, 1872, BY L. B. A.RIS^OLD, Esq., Of Ithaca, JS . Y. POISON CHEESE. With the great expansion of the cheese interest in the United States and Canada, there has been a steady improvement in the quality produced, but there have also sprung up some other results not so desirable ; among them is the occasional development of poison cheese, concerning which I have been invited to speak to-day. The first case of poison cheese that I can recollect, which at- tracted the attention of the public or the notice of the press, oc- curred some fifteen or sixteen years ago. It appeared first in Philadelphia, and afterwards in New York City, and, I believe, some other places. The symptoms produced were very distressful, and indicated mineral poison^ which it finally proved to be. It was easily distinguished from cheese not poison, by its containing black spots, which were traced to the white lead with which the cheese tubs and milk pails of the dairy were painted. The painting scaled and rubbed ott' into the milk or whey, and mingled with the curd, and by the agency of the lactic acid, developed in the curing of the 91 cheese, was converted into lactate of lead. The cause becoming known, it was at once removed by painting dairy utensils with zinc instead of lead. Since that time cases of poison cheese have occa- sionally made a wave of excitement in the public mind. Lately, since the introduction of the factory system, they have become more frequent. That they should now and then occur is not strange. Cheese, in its best estate, is poisonous to some people. Persons to whom cheese is so distasteful and poisonous that they cannot eat it at all, are often met with. I once knew a case of most distressful vomiting from a child's eating a bowl of bread and milk, in which had been accidentally dropped a piece of cheese about the size of a pea. The cheese was not eaten. The vomiting was produced from the influence of the cheese imparted to the milk^ as, upon examination, it was found in the bottom of the bowl. This poisonous action of cheese was not confined to this single instance. It had manifested itself before, and continued the same from child- hood to middle age, when the patient was lost trace of. I have heard of other cases about as striking as the one described. It was not the fault of the cheese, in the case related, that it be- came so obnoxious. Other members of the household ate of the same cheese with no unusual efiect. One of the most singular facts in this case was, that while cheese was so offensive in taste, and poison in effect, milk, and even curd, were eaten with a good relish and with perfect impunity. As long as the curd remained such it was agreeable and harmless ; but the moment it became cheese it was distasteful and poisonous. It was therefore nothing in the milk, nor anything in the rennet that converted the milk into curd, that produced the peculiar result. It was evidently due to the cheesy fermentation in connection with a constitutional peculiarity of the individual. But the cases of poison cheese that are occurring now-adays are not just like the one described, for they occur with people who have been in the habit of eating cheese without any bad effect. Cases of this kind are not peculiar to the present day ; they have occurred at intervals for fifty years or more, both in this country and Europe But they seem to be of more frequent occurrence recently than at any time before. They are peculiar in their nature, and have un- doubtedly one common cause. Tliey are all alike in having no con- nection with any mineral poison. The most rigid analyses b}' dif- ferent chemists have invariably failed to find in them any evidence 92 or trace whatever of any mineral poison, though those analyses have been many times repeated by able professors. The charac teristics of the cheese, too, though not such as to attract much at- tention, are all similar and uniform in all the cases, no matter how widely scattered. It appears riper and richer than usual for its age, has a salvy and fatty appearance, and a strong flavor that is rather acid. Such are the common points of the descriptions so far as received. The symptoms are equally uniform. Pain in the stomach and nausea, and vomiting in moderate cases ; extreme distress and cramping in severe ones, followed with diarrhoea ; death rarely, and only in extraordinary cases. The symptoms generally appear within three hours, and are in most cases very intense. As a little five year old boy who was poisoned last summer in Batavia expressed it, they are " awful sick." It is a very singular fact, in most of the cases that have come to my knowledge, that though the poison is so very virulent in some stomachs, others can eat ot the same cheese that is so poisonous to some, without any deleterious effects, especial- ly after it has stood a few days with the cut surface exposed to the air. Cases of cheese-poisoning are becoming quite common, much more so than is generally supposed. Interested parties have pre- ferred to hush them up rather than publish them, for fear of the eifect upon the consumption and price of cheese. But this is hardly a fair way of treating the matter. Better face the difficulty square- ly ; better take the beast by the horas, and master it if we can. The poison in cheese appears to be very variable in its efficacy. Besides affecting persons differently, cases may be observed of every conceivable shade of strength, from slightly nauseating to those that produce the extremest symptoms. It may be interesting to re- fer to some of the severer cases that have lately occurred. In St. Lawrence County, New York, a case occurred in October, 1869, that was noticed at the time by Mr. Willard in the Rural New Yorker. From the account there published it appears that the poisoned people traced the cheese, through the dealer who pur- chased it, back to the dairy, where nothing in the making, or about the dairy, was different from usual. All appeared cleanly, and everything done in the usual manner. " No deaths," he says, " came from eating the cheese, but the persons who ate of it were taken suddenly ill with pains and cramps, 93 and excessive vomiting, showing evident indications that they had been poisoned.'" Samples of this cheese were sent to Professor Jackson, of Boston, who, after a rigid examination, reported, as usual, no poison found in any of the samples, but appended the fol- lowing to his report: "But there is a small proportion of offensive putrifying animal matter, which has been separated here, that does not belong to good cheese." Other facts appeared in the account of this cheese which would be interesting to those who care to investi- gate this matter. A case appeared in Fairfield, Michigan, last May, the effects of which were more wide-spread and severe. T have no authentic account that any deaths occurred, but a large number of persons were made deathly sick. It was a very serious occurrence, and the most extensive of any that has come to my knowledge. All the cheese made in one of the three vats in a certain factory for three days, not always consecutive, proved to be poisonous. The cheese, when cured, was scattered about the State and out of the State, and spread the poison over a wide extent. Persons partaking of it were made sick in the same way as before described. The effects produced, as the proprietors of the factory related, were nausea, excessive and protracted vomiting, most excruciating pains in the stomach and bowels, followed generally by diarrhosa. And yet, they say, though so many people were made so terribly sick from using this cheese, others partook of it with no unusual effect. A sample of this cheese was sent to Cornell University for Professor Caldwell to analyze. By his kindness a piece of it was presented to me for inspection. It presented no very unusual appearance. It was salvy and rich, and apparently more thoroughly cured than usual for a cheese of its age, being about two months old when I saw it. Though it had ripened rapidly, there was no appearance of huffing, being pretty compact, and exhibiting a few gas holes which were pretty large. It had the same strong, sourish smell that hns been said to belong to other poison cheese, but it did not appear to be stronger, I thought, than I had seen in cheese not poison. After inspecting, I ate a piece the size of a hickory nut. It was followed with a little pain in the stomach and feeling of heaviness, as is com- mon in cases of indigestion, which soon passed away, followed by no other effect than offensive breath. The next day I ate more, with less efi'ect ; and in a few days, the cheese being exposed to the ur all the time, I could partake of it as well as any other cheese, except the unpleasant breath that followed every trial of using. It 94: was not used long enough to determine whether this peculiarity would also have died away or not. Professor Caldwell ate of the same, sparingly at iirst, with no noticeable effect; but increasing the quantity gradually for a few days, vomiting followed, which at the time was thought to result from nothing but an ordinary case of indigestion, but inasmuch as this was one of the customary symptoms of that peculiar poison, I suspect it was due to the cheese. Last winter a pretty bad case broke out in the city of N^ew York, the particulars of which I have not learned, except that a careful analysis by different chemists in the city failed to find any indica- tion of poison. Another serious case of the kind is said to have occurred at Ana- mosa, Iowa, by which a considerable number of persons suffered terri- bly with the same symptoms that followed the Michigan and other poison cheese. Five members of a family were, not long since, poisoned in Bata- via, ]^. Y,, some very severely, others slightly. Symptoms as usual, distressful vomiting that lasted tliree hours. The appearance of the cheese was nothing different from usual except the strong odor be- fore mentioned, and also quite ripe and rich. It was highly colored, and said to be a Hamburg cheese. These instances are sufficient to show the general character of the cheese and its effects. They are some of the strongest cases that to my knowledge have transpired. The milder cases that are occur- ring more frequently about the country seldom attract attention, or are even suspected of having a poisonous character. But I find them quite often, especially in low situations, and I conclude that cheese buyers do also, for I notice that in trying cheese they seldom taste, because they soon find that tasting, to use a mild expression, does not agree with them ; and I have tasted enough to understand why. Similar cases have also occurred in Europe. Dr. Yoeclker reports having analyzed several samples with no more satisfactory results than hav^e been obtained in this country. The description he gives of the cheese is the same as is given of poison cheese here. It is rich and fatty, and strong and acid, and its use is followed by the same results. The cause is evidently the same there as here, and chemical analyses there, as well as here, have settled one point pretty conclusively, viz : That it proceeds from no mineral or other poison that the chemist can reach. It is of some other character ; some- 95 thing that dissolves in his crucibles and eludes his search. What, then, can the cause be ? is a query that will very likely be raised in the mind of every hearer. But to that query I can only reply as Agassiz did, when he was asked if the human race liad a plurality of origin : " I wish I knew," I propose now, for a short time, to call your attention to some of the circumstances that might be supposed to vary fermentation in cheese, that you may judge for yourselves whether there is any probability that the poison originates in that quarter. The subject of fermentation in connection with the dairy interest, is both interesting and important. Everything in cheese-making goes on by fermentation. By fermentation we curdle the milk and extract the whey ; fermentation ripens the curd in the vat ; and the conversion of that curd into cheese in the curing-room, whether it be palatable or unpalatable, wholesome or unwholesome, is the work of fermentation only. This subject was very clearly and ably presented to this Association two years ago, and by those who heard it is doubtless well remembered now. Every one present, it may be presumed, has a general idea of the nature of fermentation ; but I may remark in passing, that the changes it occasions are always accompanied with the growth and development of myriads of living microscopic fungus plants, and that their gi'owth and multiplication are regarded as the cause of the changes produced, and that these microscopic plants, or rather the germs or spores from which they originate, take the general name oi j-erment ; so that when the terms ferment and fermenta- tion are used, you will refer them back in your mind's eye to the germs as the moving cause. I 'may further remark in regard to these fungus plants, that they are susceptible of great variation from changes in temperature, or from the composition of the substance in which they may grow. It is the same species of fungus, growing under different circum- stances, tliat raises our bread, makes alcohol, beer, vinegar, wine, and cheese. This fact has some sio-nificance in looking for the cause of poison cheese. If changes occur from a change of condi- tions, if the same germs by a change of circumstances can be made to produce wholesome cheese in one case, and alcohol in another, it will require no very great stretch of the imagination to suppose that they inhjht be so varied as to produce some other poison ; and it is possible, at least, that the poison in cheese may be thus origi- 96 nated. The variations in cheese from temperature alone are very great. If two green cheeses from the same vat are placed to cure, one in a temperature of TO'^ and the other 50*, the one may become a line, palatable cheese, the other bitter, offensive and unwholesome. But I must not stop to trace the changes further. I must turn to the examination of milk as the more probable cause of contamination, and from the crucibles of the chemist I appeal to the microscope to aid in the investigation. I have prepared here some illustrations to show how milk ap- pears, both in its natural and diseased condition, when viewed with the microscope, and also to show some of its natural, as well as un- natural, ferments, and how the latter get into it. Figure 1 is a greatly enlarged view of the cream globules as they appear in healthy milk. It was taken from the milk of a large number of cows mixed. I wish you to take notice of the great inequality in the size of the globules, as it is an evidence of its healthy condition. This inequality may be a little greater than is common, the sample being taken from the milk of a large number of cows mixed together. The globules in some cases are much larger than in others, but I have seen a difference even greater than this in the milk of a single cow. You will notice also how evenly they are distributed over the view. This is another evidence of healthful- ness. In healthy milk the globules are not only evenly distributed through the milk, but they are separate from each other, and move about in the watery mass in which they are suspended with as much freedom and mobility as the particles of the liquid in which they float. Figure 2 shows a sample of tainted milk, with the globules nearly all in clus- ters. This was caused by a little fever in the cow. When cows become feverish from any cause, as improper food or water, or exposure to too much hot sun, or by w^orrying with dogs or flies, their milk under the microscope takes on this ap- pearance. The cream globules change at once when fever occurs, and, probably from incipient decay, their surfaces become viscid and adhesive, and they stick together in 97 little bunches or clots, and make cream appear thick and ropy. Milk, whether healthy or unhealthy, al- ways contains more or less organic germs that act as ferments. Those peculiar to healthy milk are represented by figure 3. The circular ones, on the upper part of the! illustration, are what are called Micrococcus cells, or spores, and are always present in the milk when it is sweet, and are in it when drawn from the cow. The cylindrical ones, on the lowTr part of the view, are the germs concerned in the production of sour milk. They are tlie same species as those above. They have only assumed a new form from the altered condition of the milk. They are the only germs that necessarily belong to healthy milk. Others will be shown by-and-by. Figure 4 exhibits an aggravated case of diseased milk. It was drawn from a sick cow in a distillery stable in Wil- liamsburg, at the time of the notorious swill-milk exposition in the city of jSTew York in 1S5S or 1859. The view is taken, as are three others, from a micro- scopic representation made by Dr. S. R. Percy, of ISTew York City, as it appears in the Annual Report of the ]^ew York State Medical Society for 1800. The sickness of the cow was very high fever and inflammation of the bowels. The milk was scanty and blue. Under the microscope it showed the milk globules cohering, and also little bunches of them broken down and decaying. Some of the decaying globules showed a yellow color ; others of an olive green, and scattering spores of confervae. The milk also contained blood globules, which do not appear in the drawing. Figure 5 is a view of a sample of the same milk, after standing closely corked for twenty-four hours. You see the spores of confervae have grown to per- fect plants, with branching stems. They aflbrd a good illustration of the rapid growth of ferments in closely covered vessels. This progress was made in twenty-four hours at the temperature of M 98 the air. Had it been warm and slightly agitated, they would have made as much progress in one hour as they did in twenty-four, Tlie cream globules have been omitted in this drawing for the sake of distinctness. They appeared the same as in the other view. There were also the clusters of decaying globules, and those of a green and yellow color. Blood globules with a dark center were also seen ; and at the upper side on the right hand appears a mass of reddish matter, which appeared to be a fragment of the mam- mary gland, that had sloughed oft" and been carried along in the milk. Under the high magnifying power with which these views were inspected, but a mere speck of milk could be brought under the field of vision — probably not more than one five-liundredth part of a drop — and yet in this small amount there appear nine whole plants and six parts of plants, the unseen portions of them running outside of the view. This, for a whole drop, would give seven thousand five hundred plants and parts of plants. This may give some idea of how numerous they were in the body of tlie milk. These are extraordinary cases, such as do not often occur in the country. I have introduced them here, not from any fancied con- nection with poison cheese, though the hygienic effect of this milk was somewhat analagous to that of poison cheese. Wherever I have learned the particulars of poison cheese, it has appeared that children have sickened under its use more readily than adults ; the feeble sooner than the strong ; and so with this diseased milk : children were made sick with it and infantile death followed in its train, when adults ate it without complaining. I have introduced them here, first, because they confirm my own observations in re- gard to the cohesion of the cream globules of tainted milk ; and, second, because they show the termination of disease in milk, the incipient stages of which are very common ; and, third, because they corroborate what I have before believed to be true, viz : that the germs of fungus plants, which in their growth become ferments, may be, and often are, taken into a cow's stomach in her food or drink, or even in her breath, and pass into her blood and thence into her milk, where they grow and multiply and inoculate with disease if they are of a malicious character. There can hardly be a doubt that the germs of the plants here shown were derived from the dis- tiller's slops. Early in my experience in cheese factories, I became satisfied of 99 the transfer of ferments from the water of pools, mud-holes, swamps, &c., into the milk of cows drinking such water. I had noticed re- peatedly that when cows drank from such places the peculiar smell of the water reappeared in the curd and whey in the advanced stages of the curding process. It did not often appear in the milk when it first came to the factory ; but when it came to be warmed up, and especially when it approached blood heat, the exact odor of the stagnant water increased with great rapidity. It was not one uniform odor that appeared on every such occasion, but each swamp, mud-hole, or pool, from which the cows happened to drink, reproduced its own peculiar smell in the ripening curd and warm whey, giving satisfactory evidence that the germs which had given flavor and odor to the water had, with their vitality retained, passed, in each case, to the milk of the cow, and by their marvelous multi- plication developed tlieir peculiar effects in the warm curds and whey. From such observations I had become so thoroughly convinced of the passage of living spores into the milk of cows from bad water and food and air, that I had determined, so soon as I could procure a suitable microscope for the purpose, to test the fact by ocular demonstration. You can easily imagine, then, with how deep a satisfaction I received the following facts from Professor James Law, of Cornell University, with permission to copy the sketches he had made for his own use, which are presented to your inspection to-day. They afford the desired proof, and their application comes directly home to us as dairymen. On the first day of October, 1870, a man who regularly furnished the people of Ithaca with milk, left some of his goods at the house of Professor Law. It was set away for the cream to rise, which, when it came to the surface, did not appear just right ; it was more adhesive than usual, and half inclined to be ropy. Others might not luive noticed any peculiarity ; indeed, I have net learned that any one else ob- served anything unusual, though other parties were furnished from the same vessel. But under the observant eye of that distinguished Professor, such a fact could not be allowed to pass without in- vestigation. The microscope was brought into requisition, and here is what it re- 100 vealed. The first thing that will strike your attention is this large stem of a fungus plant. Whence the spore of that plant reached the milk was a mystery that needed a solution. The next thing to notice is the great adhesion of the milk globules. They are closely stuck together, all in a mass, and overlapping each other and apparently piled up, so as to cover the fungus stem. This is a striking characteristic of tainted milk. Then there is a large spore laying bare on the adhering globules ; and out a little aside are a few small spores aud some blood cells. On the 5th, when the milk was four days' old, and had become sour, another examination was made, and there appeared two species of algce, (fig. 7,) a few spores and arthrococcus, or sour milk cells, a few of which only are represented. On the 8tli a further exami- nation brought out similar re- sults, (as shown on figure 8.) Did the spores from which these plants sprung^come from the water with M^hich the milk vessels were washed, and, ad- hering to their sides, infect the milk and fill it with their numerous progeny ? or did they come from the water the cows drank, and pass through their blood to reach the milk ? The water used by the cows, and which made its way over the mossy ground, showed the same germs found in the milk. Examined October 9th under a magnifying power of three hundred diameters, there appeared an abundance of spores and diatoms, the latter only being common to spring water. (Fig. 9.) After standing closely corked thirty days, full grown plants like those found in the milk appeared in the water. (Fig. 10.) Having l^found the same spores in the water the cows drank, and in their milk, it was now desirable to know posi- tively whether they passed through the vascular system of the cows. On the same 101 \ day, October 9th, blood was taken from one of the cows giving tainted milk, and lo ! the same kind of spores were seen there. (P'ig. 11.) A sample of this blood was kept closely corked six days, and there were developed in it the identical forms that were produced in the milk and in the water from which the cows slaked their thirst. (Fig. 12.) Could any demonstra- tion be more conclusive ? Further experiments were made by putting a drop of blood in an ounce of healthy milk, and shaking it well and corking closely. Three days afterward the milk was Ulied with the full grown plants. (Fig. 13.) A drop of water from the spring, shaken with an ounce of pure milk in the same way, and standing the same time, showed the same growth. (Fig. li.) When the blood was drawn from the cow giving tainted milk, her pulse was found to run sixty to the minute, and the temperature of her body to be 102. This, it will be remembered, was in October, after the heat of summer was past, and this extraordinary temperature could not be ascribed to ex- ternal heat. It was evidently caused by the germs carried into the vascular system from the water she drank, and, acting there as a ferment, and by interrupting the circulation, produced fever. This is a significant item. It is just what happens with cows giving tainted milk, so called. The case investigated by Professor Law was just an ordinary case of tainted milk, such as occurs every year, and which was so fre(|uent in 1S70. From the very first of that kind of milk I met with, down to t!ie lust, every instance has been accom- panied with indications of fever, so that in this demonstration we 102 have satisfactorily accounted for a large share of the infected milk, and the means of avoiding it are suggested. The results which have appeared from the facts illustrated, have a direct bearing in relation to poison cheese. That cheese is made poison by unnatural fermentation hardly admits of a doubt. You have seen how the seeds of fungus plants, which act as ferments, reach the milk and infect it. You have seen that cows eating or drinking food that contains spores carry them into their milk, and how quickly they spring into a vigorous growth and change the characteristics of the milk. How often are cows allowed to slake their thirst in swamps or stagnant pools, which always abound in the seeds of miasma, which are sure to produce new or modified fermentation in the milk or resulting cheese. It would seem from what I have shown that there is but little difference between one's drinking from the pool himself, or eating the milk or cheese derived from the cow that has drank the water. It is not so strange, it ap- pears to me, that poison cheese should now and then occur with the chances, which we know exist, of carrying poisonous ferments into it, as it would if it should not occur. Cows are too often exposed to chances of imbibing ferments not to get some poisonous ones once in a while. And then, instead of obviating the difficulty by our treatment of the infected milk, we take the most efficient means to aggravate it. Some of the fungus plants, whose growth causes fermentation, are so tenacious of life that neither frost, nor wetting and drying re- peatedly, will affect them. Of this kind is our cherished friend, the micrococcus cell, that is always in milk, and is so abundant and efficient in rennet, and in digestion generally. But it happens that the organisms that modify unfavorably the fermentation in cheese, maintain life by a more feeble tenure. They can only live under water, or in some envelope that will protect them from the oxygen of the air. Though, like all other plants and animals, they require oxygen in their growth, they can bear but very little of it. For the same reason that a fish dies when out of water, do these grow- ing fungi perish in the air. Instead of destroying them in the milk, on its way to the factory, we take the most efficient means to culti- vate them. We cover our milk cans tightly to protect our enemies from the air, and nourish a serpent in our bosoms. If we would expose milk to the air we would kill, not the germs, or spores, but 103 the growing plants, as soon as they germinate. Nature purifies water in this way. Fungi grow only in still water, for in such only can they be protected from the air. The waves and currents of the mighty ocean are constantly rolling its waters to the surface, to be cleansed by aeration ; and the babbling brook as it leaps over its miniature cataracts and rolls over, and winds along its pebbly bot- tom, is cleansed of all that aeration can destroy. If we would all follow the example that Nature has set us, and expose our milk to the air instead of shutting it away, in place of being injured, it would be improved for the purposes of cheese-making by an hour's ride to the factory, and such a thing as tainted milk or poison cheese could hardly exist. TRANSACTIONS AT THE SKVENTII ANNUAL MEKTING OF THE AMEKICAN DAIRYMEN'S ASSOCIATION, HELD IX THE COrKT HOUSE, UTICA, N. V., ON TUESDAY, WEDNESDAY AND THURSDAY, January U, 1») and 11, 1872. At half-past eleven o'clock on Tuesday morning the Convention was called to order by the President, Hon. Horatio Seymour. Mr. llawley, of Onondaga, moved that the Chairman appoint the usual committees to prepare the business of the meeting. The motion prevailing, the Chair appointed the following gentle- men on the committees named : COMMHTEE OX ORDEE OF BUSINESS, Dr. L. L. Wight, of Oneida; J. L. McCall, of A'ermont; Hol- dredge, of Otsego ; Merrv, of Oneida ; H. Farrington, of Canr.da West. coM^rrri'EE on xomixatiox of officers. L. 1>. Arnold, of Tompkins; S. A. Farrington, of Yates; H. C. Greene, of Pennsylvania ; L. T, Hawley, of Onondaga ; David H. Bnrrell, of Herkimer. COMMirrEE ox FINANCE. A. Burnham, of Chautauqua; Alexander Macadam, of Mont- N 106 gomery ; F. Ives, of Herkimer; C. C. House of Lewis; D. Ham- lin, of Jefferson. At the request of the President, the Secretary now read the pro- 2;ramme of the Convention, as set forth in the circulars announcincr the meeting. In calling attention to the address that w'as expected from Professor Caldwell, the Secretary stated that some members might question the advisability of engaging the same speaker for three successive annual meetings. Professor Caldwell himself ex- pressed his doubts as to the wisdom of appearing at this time, but had consented to waive his own views and yield to the solicitations of the officers of the society, who felt that the unusual satisfaction which members had expressed resjDecting the two addresses hereto- fore given by that gentleman before this Association, and the fre- quency with which references were made to those addresses by speakers in these meetings and agricultural journals, fully justified themin asking him to read another paper at this time. Adjourned until 2 P. M. AFTERNOON SESSION— TUESDAY. The reports of the respective committees were first in order, but as they were not ready to be given, a short opening address was made by the chairman of the convention, Hon. Horatio Seymour, who spoke as follows : — ■ At this time, when the farmers of our country are forced to take low prices for the products of their toil, I cannot congratulate you upon a year of profitable labor. Those have done well who have been able to come out with small gains. On the whole, dairymen have less reason to complain than those who raise grain, or who sell beef and pork. There is one view of their business which shonld give them courage. Within the past ten years, with all the draw- backs of heavy taxes, high interests and costly labor, the manufac- turers of cheese have made their product one of the leading articles of exportation. They have won a foothold in the European markets, and they have made themselves felt in the commerce of the world. The landholders of Great Britain have been forced to look about them to see how they can ward off' the blow to their interests. A distinguished nobleman has warned the farmers of England of the danger which threatens them in this branch of agriculture. A struggle is going on fox the control of the European market for this great article of "food. We shall win in the battle. We have gained ground in the past, under all the disadvantages which ever attend the working out of new methods of production and new channels of commerce. Having gained a strong position in the markets of England, we put down our prices, in 1S71, about one-fifth. This is hard for us, but we can stand it ; but can the farmers of England do so? It will not cost us as much hereafter as it has done hereto- fore to carry on our dairy farms. Labor, food, clothing, and feed for our cattle, are coming down in price. We are not only going to make at a less cost, but we are to make a better article. This hard year, in the end, will help us. It will give us wider and more cer- 107 tain markets. We have this advantage over all other kinds of northern farming, we have a steadily growing demand for our products from Europe. It does not depend upon accidents or failures of crops abroad, or war or any other calamity to our fellow-men. It grows out of the fact that we have won it and hold it by making the best use of our cheaper lands ?-nd better methods. We do not expect to make the higiiest priced article of cheese. It is not, at this time, profitable to do so. These are used by a limited number. We wish no ill to our brother farmeis of England. But we can and ought to make cheese cheaper than they. They have the advantage of us in their own markets in selling grain and many other articles of food. In producing tliese the price of laljoris the great element of cost. In dairying, the price of land is the great element of cost. We have the cheapest lands, and upon the fair principles of free trade we ought to rule the English cheese markets. The past proves that we can do so. We have fought with success for a foot- hold on their ground, with all the drawbacks of the want of skill, high interest account, lieavy cost of everything we bought or hired. As these drawbacks disappear or become less, we make a better article and sell it at a cheaper price. How, then, can the English farmer hold his ground ? We strike otf about one-fifth from our prices this year. Can he do this ''i If he cannot, he must then turn his labor into other channels, in which, we hope, he will be prosper- ous and ha]>py. I do not say we have yet gained our points, but wo shall do so if we hold out as we have begun. I have full faith in the future prosperity of this branch of farm industry, not only on account of the facts I have glanced at, but for another reason. I think I have a right to say that in the whole history of agriculture, not in this, or in any other country, or at any other time, has there been seen the same degree of intelligent co-operation that is now exliibited by the cheese manufacturers of the United States. They not only have national and State conventions, but there are numer- ous town and local associations, which hold frecpient meetings in the winter months, to talk over everything which concerns their branch of industry. They do not merely discuss the mechanical process, and the question of price and pay. Taking a large view of their business, they call upon chemists to come before them, and teach the mysteries of the subtle elements of good or evil which enter into the pro".esses of their factories ; they call upon those who are skilled in the laws of animal and vegetable life to tell them how to keep tlieir animals in health and vigor, so that they may get the largest amount, in the best condition, of the milk which they use in making their product. They advise with buyers and carriers as to the best ways of getting their products into the markets of the world. More than this, we have lieaid valuable and interesting discourses upon the social and other outlying inliuences of this branch of business. This large way of dealing with their products is followed up constantly and vigorously overall that section of our country which is engaged in dairying. Can all this be said truth- fully of any other branch of agriculture ( Nay, never can it be said that the men engaged in commerce, mechanics, manufactures, 108 or any other business product, are acting with the same degree of co-operative activity or intelhgence. We meet here to-day, members of the American Dairymen's As- sociation, to carry on the work to which T have alluded, and to this end able lecturers have been engaged to read papers which will not only be interesting when delivered, but which will be of still greater value to study, when they are published in the reports of your proceedings. Such papers have given interest and dignity to the action of this society. We must not forget how much we owe to those who wield the pen in stirring up the interest of the public in our pursuits, and we must bear in mind that without thera we could not have brought about the co-operation of the dairymen, which gives them their strength and success as a class. The debates of this Association have always been spirited, pointed and useful, and they will continue to be the chief attraction of our meetings. It is hoped all will take part in them. A few well-con- sidered words on points which have been thought over, are always valuable, no matter how they are uttered. It is not oratory but facts we want. As there are many of our best cheese-makers who will not talk to us in public, we have added a new feature to our proceedings, so that w^e can get at their wisdom. One evening is to be given to a social meeting. At this, the members are supposed to be introduced to each other, and each is at liberty to speak to and to question others, with respect to any matters connected with the business of cheese making. He is at liberty to draw out from the silent men of wisdom their stores of knov^^ledge and experience. We hope to gain two points by this social meeting. In the first place, that those who do not speak in public will tell us in private conversation what they know. In the next place, we hope to meet the wants of many who come to get some special information upon particular points, and who cannot gain it from debate which may touch upon such points. At this social meeting, each one has a right to go to any member, although they may be strangers, and put to them any question they may wish to have answered. We have now entered upon another year of labor and care in our respective pursuits. Industry, carefulness and intelligence are commended to us, not only by interest, but by high considerations of duty and religion. The Almighty co-operates with honest toil, wherever it is exerted. Ke is the fellow-laborer of the farmer ; He gives seed time and harvest ; the rain in due season, and the light ot the sun to bring the fruits of the earth to perfection. He cares for all living things. I trust and pray that He will be with us in the work of the year, and that He will crown our labors with success, and give us peace and prosperity and happiness in our homes. The Committee on Order of Business reported the following programme ; ]09 TUESDAY AFTERN(30N. Reports of Committees : — On Sunday cheese-making. ()n j lister a])portionment of milk at factories. On tlie establishment b}^ the State of an experimental dairy farm. On the best crops for soilins;. An address by Dr. L. L. Wi^ht on the " Lessons of my experi- ence in cheese-making in 1871." An address by T. 1). Curtis, Es(|., on '"' The standard of excellence in cheese-making. TUESDAY EVENING. Professor X. A. Willard's address on ''The manufacture of con- densed milk." AVEDNESDAY MORNING. Address by II. Cooley Greene, Esq., on "The manufacture of butter in creameries." An address by Wm. Blanding, Esq., on the question " Is it policy to take any cream from the milk before making it into cheese, — and if so, how much ''. " Address by M. Eolsom, Esq., on " The commercial aspects of the cheese market." WEDNESDAY AFTERNOON. Report of Committee on Finance. Report of Committee on Nomination of Ofticsrs for the ensuing year. Address by S. A. Farrington, Esq., on " Dairy-farming and grain- raising in connection." Address by Hon. Harris Lewis on " Winter Food of Dairy Stock." Factory Reports. WEDNESDAY EVENING. Address by Professor G. C. Caldwell, of Cornell University, on " The practical value of chemical analyses of the dairymen's raw materials and of the products of his manufacture." THURSDAY MORNING. Cooking food for dairy stock. General discussion. The report of the committee was adopted. The following committees were called u[K)n for reports, but asked for further time : On Sunday cheese-making. On a juster apportionment of milk at factories. On the establishment by the State of an experimental dairy farm. 110 Mr. J. B. Dick, of Erie Coiintj, being cliairman of the last named committee, the Secretary called the attention of the Convention to the death of Mr. Dick, which occurred in the autumn, and moved the appointment, by the Chair, of a committee of three to prepare suitable resolutions in reference to his death. Carried. The Chair ap])ointed Messrs. Weeks, of Onondaga, Saiibrd, of Cattaraugus, Smith, of Erie. The President then announced that an address by Dr. L. L. Wight, of Oneida County, was now in order. On being introduced, that gentleman read the following paper : THE LESSONS OF MV EXPERIENCE IN CaEESE-MAKIN(i IN 1S71. Strange indeed, would it be, if, while surrounded by new inven- tions, discoveries and improvements in all other branches of science and art, cheese-making alone should remain unprogressive. In order, however, that cheese-manufacturers may avail themselves of the advantages of individual observation and experience, these con- ventions have been instituted,on which occasions it would seem litting and proper to compare notes and give to each other the beneiit of such discoveries, improvements and changes as our individual ex- perience has caused us to make in our respective dairies. However slight and unimportant, as isolated facts, they may seem, their aggre- gation my tend to advance our interests one step farther forward, and whatever has a tendency in this direction may well occupy a certain portion of our time and attention. The ditiiculty encountered by our religious and moral teachers, seems to be not so much to impress upon their charge the truths of their particular sphere of thought, as to induce them to will and act according to their highest convictions of piety and morality. So, too, in our sphere of activity. The ditiiculty with dairymen is not so much that they are ignorant of the morally imperative obliga- tion to preserve the milk product pure, as the lack of wnll to take the requisite trouble to do so. There is one consolation, how- ever, in all these departments, and that is, that the evils which are certain to recoil upon themselves — their own condemnation— is just. The impoverished and impure state of the milk, resulting from poorly kept, dogged, pounded, filthily milked cows, is nothing- new. These preliminaries having been faithfully and sedulously attended to, however, there is still sometimes found to be a loss by the milk not retaining its sweetness and purity as long as is desira- ble, especially in very hot weather, when it is transported consider- able distances. But we have lately found that the forcing of atmos- pheric air into and through milk, thoroughly, has a wonderfully purif}'ing and preservative intiiience. Should every dairyman, be- sides thoroughly taking all the usual precautions wdiich every one advocates, aerate his milk well before taking it to the factory, it would increase both the quantity and quality of his cheese at least one tenth, during the warm weather, and thus add one-iitth to his income. Were all the patrons sending milk to a factory to conform rigidly to these rules, a forty-cow dairy thus conducted would pro- Ill diice as large an income as that of a, fifty cow dairy, managed as they ordinarily are. This, at an average allowance of forty dollars per cow, increases his income four hundred dollars during the season. Some may think this an nnfounded assertion. If any skeptic, however, will test what I afHrin, by setting a vat of perfect milk side by side with one which has too mucli acidity, or one which is tainted, in a hot day, he will find that on weighing his cheese, nine and one-half pounds of the pure milk has made as much cheese as ten and one-half and sometimes eleven pounds of the imperfect milk. Let him, furthermore, keep his cheese thus made in separate lots until he sells them, and he will find the dealers v.nll sooner give eleven and one-half cents per pound for the cheese made from the perfect milk than ten cents per pound for the cheese made from the milk which had been only just perceptibly soured or tainted. I think I have learned some things about the use of rennet. It is stated by some old cheese-makers that more rennet than neces- sary, provided it is pure, does no particular harm, but passes off in the whey. And if sufficient rennet is used to commence coagula- tion in twenty or twenty-five minutes, we formerly thought it was enough. It seems, however, that there is much importance to be attached to the quantity as well as the quality of the rennet used. And that the quantity should be changed as the condition of the milk and the temperature of the weather may vary. Skira-milk requires more rennet than new milk. Th3 reason given for this being that the presence of the buttery particles induces a more rapid action of the rennet. Milk in the spring of the year — or when cows are poorly fed — or in a very dry time— as in all these cases the milk is impoverished — or in cool weather, requires more rennet than under opposite conditions. If too small a quantity of rennet be used, the cheese, although it may appear well when re moved from the press, will remain longer without the curative pro- cess proceeding. It will tend to be hard, dry, white, crumbly and sour, and very likely will begin to leak after it is two or three weeks old. The manufacturer wonders what is the matter with his cheese, as the milk seemed good and the curd was apparently all right, and the cheese apj)eared nice when taken from the press. When these phenomena appear, a little more rennet would improve it. If, on the other hand, too much rennet is used, the cheese will cure very rapidly — ^will be soft, buttery, salvy, and very tender when not more than ten or twelve days old, and will continue to cure too rapidl}^ and to decompose too early. Such cheese must be consumed soon, and not be kept very long. The proper time for milk to commence to coagulate is in from eight to fifteen minutes after the mixing in of the rennet, according to the condition of the milk and the tem])erature of the air, as before stated. The dairy community suffers greatly from the need of good rennets. Our im- ported rennets are extremely uncertain, and the native production is seldom saved and cured with sufficient care. Herkimer County cheese owes its celebrity to the care the farmers take in saving and curing their own rennets, not less than to the character of their soil 112 and the quality of their grasses. The whc)' taken from a vat whose milk was pm'e, and scalded and refined, with the albaminons impurities removed, is the best known liquid to soak rennets in. The next subject I would call your attention to is the recent improvement in the mode of pressing cheese. The gang-press, which at first seemed to be a failure, has, during the past season, been so much improved and so fully perfected as apparently to leave nothing farther to be desired in the line of hoops and presses. The advantages to be derived from the use of this device are many and important. The largest part of the labor of pressing cheese is saved. Considerable press-room is spared — the use of all press- cloths and press-boards is avoided— the bandage is adjusted to its place previously to the filling of the hoop, thus superseding all after bandaging — the curd of each cheese can be accurately weighed watli very little trouble, thus insuring a very near uniformity in the size of the cheeses — one single screw will furnish all the force required by this method and do the work better than ten, fifteen or even twenty screws in the ordinary method of pressing. All cheese thus pressed, with due care and attention, will be very neprl}^ perpendi- cular in appearance, of the same height, having a smooth, fine rind, with no pressing out at any corner, and will, in every respect, be at least equally w^ell pressed as in the old method, and present on the counters a uniformity and beauty of a])pearance not to be attained in any other way I have ever seen. The cheese being of nearly identical size, can be put into the same sized boxes without any cutting down of the boxes. The cheese are also more easily removed from the hoops than they usually are. On the whole, I think the factorymen may congratulate themselves on the success thus attained for them. As regards the most fittino- time to market American cheese, there seems to be a diversity of opinion. Some of our most eminent American writers on dairying, and of deservedly higii authority in most particulars, strongly urge that our factorymen should enlarge their curing-houses, and hold their cheese to accumulate during the warm weather, and tlien dispose of them in large quantities at a time late in the season, or in the following spring. The arguments of these gentlemen appear to me more plausible than wise. They assume that we now urge our cheese off when it is not needed — that shipping in warm weather greatly injures the product ; that the dealers and shippers take advantage of our anxiety to sell, and fleece us without mercy. Now it seems to me, there is another side to this question. We all know that English cheese is held up to the emulation of Americans for its keeping qualities, and like all else English, it is solid, permanent, enduring. The nature of their climate and the habits of their people, naturally tend to produce this (juality of cheese. The English people, however, need large cpiantities of cheese to consume before their own dairies are naturally ready for the market. Their taste has also been very much modified by the introduction of American cheese, so they now demand a much more mild, and more recently made article than formerly, America is just adapted, both by her favoring climate. 113 and the natural versatility and celerity of the habits of her citizens to fill this growing demand. An American in what business soever he may be engaged wishes to turn his commodities rapidly — to use his money often — and to make up by rapidity what he may loose by lack of permanency. Then, again, some cheese retain their good qualities, although shipped in hot weather, and hence all cheese may, when we have learned the best methods of caring for our milk, and manufacturing and curing our cheese. So this difficulty may be nearly obviated by making the right quality. My advice would be to make such cheese as will be rich, mild, buttery, sweet- flavored, and ready to be consumed in from thirty to forty days after having been manufactured, and to send this to England as soon as they think they need it, and thus save ourselves the expense of large curing-houses, the labor of caring for so many cheese during the season, the loss by shrinkage, the danger of depreciation from loss of flavor and becjming skippered during our long and intensely hot summers, the use of our monev, the satisfaction of knowing: what success we are having, and the certainty that our brethren over the water have paid for and consumed our cheese, what success or failure soever ma3' betide their own. I have observed that those factories which invariably sell with the market as soon as their pro- duct is in a good condition to be forwarded, usually succeed the best one season with another. Perhaps I am altogether mistaken on this subject, but I believe our interests lie in the direction hereby indicated Perhaps it is not inopportune at this time to refer to the credit system in the marketing of cheese. A correct history of the system of marketing cheese which has obtained in central ISTew York during the last score of years, could not ignore many a sad disaster and deplorable result arising from the credit system. The last season's business has been no exception to this impressive lesson. A sudden, unexpected, and unhealthy inflation of prices, clearly resulting from this cause, soon collapsed with the loss of thousands of dollars to many, and a dull, dragging market to all, out of which we have not yet escaped. Although we have all felt this general shock, and individual sufferers are to be greatly commiserated, still, if we will profit by past experiences, the condition of the trade may be rendered more healthy, as the air is purified by earthquakes and tornados, which devaste large tracts of country and destroy many lives — or, as the universal weal is supposed to be promoted by the banishment to eternal misery of certain portions of the human race. A few years since there seemed quite a rage to divide up the factories into smaller ones, and to organize branch factories. In my opinion, all this has worked against the interests of dairymen. Although they thus transport their milk shorter distances, it is evi- dent to reason as well as conformable to experience, that a factory of from one to three hundred cows can ill afford to pay the price for the skilled experience which a factory of from five hundred to one thousand cows can do. And again, the proprietor or salesman can not expend as much care and time managing the factory and effect- ing sales. Furthermore, one or two hundred cheeses will not attract 114 the competition of the buyers as much as one or two thousand will. Hence, although something is saved in time in transporting the milk, it is more than counterbalanced by losses in these other various ways. I will encroach upon your patience to touch upon but one more tlieme, and that regards the prices charged by the manufacturers to the patrons for furnishing materials, making, curing and market- ing the cheese. Heretofore, these prices have been various, arbi- trarily assumed, and fixed definitely for the season, regardless of the prices obtained for the product. The thought has suggested it- self to my mind that some sliding scale of charges might be agreed npon between the manufacturer and the patrons, which would be just to all parties, and then, if the sale price of cheese should be high the patrons would pay a higher price for the making, and if the sales were lower, then the making and furnishing price would be decreased accordingly and proportionally. As an illustration of this theory, we will suppose the price for making to be ten per cent, on the sales, and if the furnishing be also done by the factory that five per cent, more be added, as the furnishing expenses are, one year with another, about one-third of the entire expenses. This would be fifteen per cent, on all sales. Then when the cheese sold for eight cents per pound, the entire expenses would be one dollar and twenty cents on every one hundred pounds of cheese. Should the sale price be ten cents per pound, the expenses w^ould be one dollar and fifty cents per one hundred pounds of cheese; and if the sales should reach twelve cents per pound, the expenses would be one dollar and eighty cents for every one hundred pounds of cheese sold. And the same ratio for higher or lower sales would still ap- pertain. This system would make the factorymen share equally with the dairymen in the profits or losses of a good or bad season. It would also hold out inducements to manufacturers to make the best possible quality of cheese and to sell it at the highest obtain- able price. Mr. Greene wished to inquire if any member or members of the convention had had any practical experience to prove that skim- milk required less rennet than new milk, for, as near as he could re- member, such had not been his experience. Mr. Arnold replied that he had had quite an extensive experience in the matter, and all of his observations and experiments sub- stantiated Dr. Wight's statement. At first thought, it appeared that as the milk approached acidity, less rennet was required to coagulate it, but the rising of the cream took along with it that por- tion of the milk the most actively seized upon by the rennet, hence, it took skim-milk longer to coagulate than new milk. Mr. Davis, of Herkimer, heartily indorsed Dr. Wight's remarks with reference to the adoption of a scale of prices, as, in his opinion, the system would be conducive to a fair uniform rate. Mr. Hawley, of Onondaga, remarked that, as the question of cooling and aerating milk was an important one, and one that had been somewhat discussed at former conventions, and also by the press, without arriving at any definite conclusions with reference to 11 r> it, be would inquire if any one knew of any factory which had been benefited by these processes. Dr. Wight replied that these processes had been successfully tested at his own factory. It was found that merely airing the milk without cooling it would cause it to keep pure and sweet twenty- four hours. This process necessitated the carrying of milk to the' factory but once a day. If the quantity of milk is over two hun- dred pounds weight, cooling as well as airing is, perhaps, necessary ; otherwise airing, simply, is sufficient. Aerated milk not only makes more cheese than milk not aerf,ted, but also far better cheese, and he had his own experience to prove it. Mr. Scoville, of Oneida, wished to know if airing niilk prevented the creaui from rising; and another gentleman inquired what pro- cess Mr. Wight adopted in airing the milk at his factory. Mr. Wight replied that, with reference to the question of the first gentleman, he had made no experiments in that direction, and therefore could not answer the gentleman. In reply to the second gentleman, he said that the milk at his factory was aired by forcing air through it from the bottom by means of an air pnmp, connected with a perforated disc in the bottom of the can. S. A. Farrington, of Tompkins, had had no experience in aerating at the dairy, but had had some experience in aerating on the way to the factory, Arnold's ventilators had been used in many of the cans brought to the factor)^, and his maker could rer.dily tell which milk had been aerated and which not. Mr. Moon, of Herkimer, had found that he made more cheese, of better quality, when he used a dij^per to aerate milk, both stir- ring and aerating it. Experience had shown him that in using an agitator, the milk was stirred and cooled, not aerated. Aeration he thought a necessity. Mr. Ilawley said Professor Caldwell, of Cornell, bad said that decomposition of milk commences as soon as drawn from the cow, and therefore aeratirtg milk should commence as soon as possible after the milk is drawn trom the cow. Unless perfect cleanliness is observed, too, milk cannot be kept perfectly pure, even if aerated and cooled, though a'rating and cooling will better it. Dairymen, to profit by observations, must not go home and fold their arms, but must go to work and put them in practice. A letter from Mr. Hill, a Madison factoryman, setting forth the great value, of aerating and cooling, was read by the chairman. Dr. Wight, in reply to an inquiry, said he had had but little ex- perience with floating curds ; when the milk in the vats had been aired, there had been no trouble with floating curds, and when not aired, but little. Mr. Greene, of Pennsylvania, urged that patrons should aerate and take all measures to keep the milk in pure and sweet condition. Factory proprietors ought to ascertain what is required to keep the niilk good, and then insist upon it. They should resolve to receive no milk from patrons which liad not been aerated. Mr. Smith, of Wisconsin, gave it as his opinion that a hirge pro- portion of trouble in making cheese was owing to the factorymen's 116 ignorance as to how much rennet should be used, he thought al- together too much rennet had been used in days gone by, and if less were used the cheese would be milder and otherwise better. He had made forty-eight tons of cheese from one hundred and forty-four rennets the past year. Mr, Farrington, of Canada, had little experience in aeration, but he had little doubt that Dr. Wight's theory of the value of the pro- cess was correct. There is much volatile matter in the milk when it is warm ; pass the air though the milk and this substance is eliminated. He doubted if, however, air would accomplish this good effect alone. He would cool it also. Milk, like butcher's meat, contains nitrogen and moisture ; add heat and decomposition takes place. Remove the heat and the meat will keep. Remove the moisture it will keep also, for it becomes dried beef. Nitrogen, moisture and heat all exist in the milk ; remove the heat, and one condition necessary to decomposition is gone. Hiram Walker, of Oswego County, urged the importance of dairymen practicing at home what they can learn in the conven- tion. He also urged the importance of dairymen informing them- selves fully on all subjects. They can secure this best by taking a good agricultural paper. Mr. Hawley, of Onondaga, referred to a visit which he made in 1862 to the celebrated butter dairy of Hon. Zadoc Pratt, of Greene County. At that time Mr. Pratt sold all his butter for sixty-five cents per j)ound, because he cooled and aired his milk, and made his whole process a model for cleanliness and neatness, while neigh- boring dairymen, who neglected these precautions, obtained only thirty to fifty cents a pound lor the product of their dairies, S. A. Farrington, of Yates, urged that care should be taken that cows do not eat leeks or weeds which will taint the milk, or breathe an impure atmosphere which Avill also effect it. Mr. Greene, of Pennslyvania, related an instance where a dead cow, left as carrion, affected the milk through tainting the atmos- phere. Mr. Davis, of Herkimer, had found that uncleanliness had the most deleterious effect on milk. Care should be taken that the milk is not odorized by the stable. Mr. Schermerhorn, of Oneida, discovered veins of blood in milk from cows run by a dog. He had also found that milk from those cows tainted soon. He did not think that milk was taioted through carrion lying in a pasture, and gave instances in support of his opinion. He had traced taint in milk to covering cans of milk and cows feeding on weeds in woods. Mr. Thompson, of Wayne, referred to his experience, in former years, in making cheese in a Massachusetts factory. There the patrons were supplied with small milk cans, which, when filled with milk, were immersed in cold, running water. He had no bad milk in his factory when his patrons thus carefully cooled their milk, and the cheese made from this milk, brought an extra price. Alexander Macadam, of Montgomery, said cooling milk will keep it from souring. He did not think that aerating would keep it IIY from souring. Aerating would remove the taint; cooling would prevent souring. Combine these and your milk will remain in good condition. He would not pump the barn air into the milk, for by so doing impurities and germs of decomposition might be carried into it with the air. He would pump in the air at a distance from the barn. He thought it might be well to pump in air all the way from the barn to the factory. Mr. Holdredge, of Otsego, differed with all. They were right in some points, but were onlyriglit when they coincided with Nature's law. He had found that milk warm just as it came from the cow was the best lor making cheese. He had made a good cheese from curd so tainted that it fouled his fingers on touching it. S. A. Farrington said the reason Mr. Holdredge made good cheese from such bad curd was because he had exposed the curd to the air — aerated it. He urged the value of aerating curds. Mr. Hawley, of Onondaga, again urged the importance of aerating and cooling milk as a preventive of growth of spores and keeping it pure and sweet. If farmers can be induced to be neat and cleanly, and aerate and cool the milk, the cheese would bring one or two cents more per pound. Mr. Schermerhorn inquired if milk would not keep better by heating to 130 or 140 deigrees, and then cool to the required point, S, A, Farrington replied that was merely another method of aerating. Alexander Macadam thought the way to get at the cause of float- ing curds would be to try to make, in October, a floating curd from pure milk as it came from the cow. Mr. Hawley thought heating milk would spoil it for cheese or butter-making. Mr. Schermerhorn said English makers who practiced heating made the best butter and obtained the highest price for it. He had made the best butter the same way himself. Mr, Hawley said he had heated milk, but it drove off the aroma. He defied any man to heat milk without driving off the aroma. If you cannot retain the aroma it were useless to talk of making fine butter. Kobert Macadam, of Oneida, said in making Devonshire butter, or clouted cream, the best butter sold in London, more hsating of the milk is practiced than Mr. Schermerhorn indicated. Mr. Ellison, of Herkimer, urged that rennets must be prepared properly to be good. He considered that worthless rennets in a case he instanced was owing to the butchers bleeding the calves to make the flesh white until the strength of the rennets was gone. He urged also that patrons must keep their milk in pure state to expect the factorymen to make the best cheese. Mr. Farrington inquired whether rennets do not vary naturally, in strength, one year as compared with another. Mr. Moon asked Mr. Smith, of Wisconsin, how he prepared his rennet to make seven hundred pounds of cheese from one rennet. Mr, Smith, of Wisconsin, detailed his method of making cheese. He soaked six rennets a week in whey, for 4,200 lbs. of cheese, adding 118 about as mucli fresh wliey each day as he removed from the earthen vessel for coagulating purposes. He was fully satisfied that a rennet from a four days' calf would make all the cheese two cows could produce. It was three-quarters of an hour before coagulation, and he scarcely ever put the knife in less than an hour after the rennet is applied. His cheese has been firm, mild, and brought the highest price. Alexander Macadam said Wisconsin milk must be much different from ]New York State milk, or else the rennet works different there from what it does in this section. Here the milk begins to thicken in ten minutes after the rennet is put in, and it is ready to cut in forty minutes. Dr. Wight, of Oneida, said these questions of time of coagulation and of cutting the curd are of the most important character. New York dairymen had been hurrying coagulation, and expected it sooner than twenty minutes after putting in the rennet. It the Wisconsin theory be correct, we must go back again. Mr. Schermerhorn, of Oneida, asked Mr. Smith if the cream rises when the milk stands so long before coagulation. Mr. Smith said the cream would rise, but he prevented it by agitation. Mr. Moon, of Herkimer, said there was a law which governed the action of the rennet. Half the amount of the rennet will take double the time for its action. Mr. Babcock, of Oneida, had had rennets which would each make 600 lbs. of cheese, and other rennets prepared in a different way which would not make 250 lbs. The rennets one man brought to him one year were dried, stretclied on a stick, and made 500 lbs. of cheese each, and last year the rennets brought by the same man were prepared in salt, and would not make halt the amount. Dr. Wiffht asked Mr. Smith what his average vield was and what was his record of sale. Mr. Smith, of Wisconsin, replied that he had bought his milk, paying ninety cents per one hundred pounds, ten pounds being allowed for a pound of cheese. His yield had so far exceeded this as to enable him to pay for nearly all his cheese boxes from this excess. The prices at which he sold this cheese were 10, 12 and 12^ cents — average price 11^^ cents. His directions to those who saved his rennets were to crowd full of salt as soon as taken from the calf, and hang in a chamber. Some he had stretched on a bow, which he considered a very good way, but he uniformly filled with salt. He used the rennets of four days' old calves. The calves are killed twelve or fourteen hours after sucking. He uses the Oneida vat. Adjourned until 7 o'clock P. M. TUESDAY EVENING. Vice-President X. A. Willard called the Convention to order at seven o'clock, and introduced H. Cooley Greene, Es(|., of Pennsyl- vania, who proceeded to explain in detail a plan lor a creamery, which he had drawn upon a large scale, so as to be readily seen by the entire audience. The fundamental ideas in his plan were: 1. |pBH=:q^iHl a^p-^H . 1 r! '* li X OQ ro , r ro 1 r— ■^^— 119 Convenience ; 2. Such an arrangement of drains as to insure per- fect cleanliness of premises and purity of atmosphere prevailing in the building; and 3, Completeness of apparatus and thoroughness in the construction of the structure. model plan for a complete factory for 500 cows, by h. cooley greene. [see plan.] Upright 24x60 feet; wings each 34x40; groi;nd descends towards the. riglit and rear. R R. Receiving room, ,3^ feet above the floor of main building. P P P. Pool in three apartments, separated by 3-inch plank, which are tied by a cross plank 10 inches wide. The milk-room opens by sliding doors to tlie vat-room, V. R., which is open 1o press-rooni and clmru-room, C. B is walking beam with arms for attaching sixteen chui-ns. Motive power in engine-house, E. J). Curing-room for new-made cheese. S. Store-room. (). Ofhce. W. Wash-room. S. Sink, on castors. V. Veranda with pail-racks. P. Steam jets for scalding pails, churns, &c. T T. Water tanks, lower one for cold and upper one for liot water, with faucets in eitiier room. T. Trap for elevating butter from cellar, which is under left wing. AAA are traps to drains for slops. 1 is drain for whey and buttermilk. All liquids carried beneath the floor. 0 P. ()])en ]ilatf()rm for airing churns, &c. Second floor devoted to curing-rooms, separated ))}' rolling doors at each aisle. The speaker called attention, among other features, to a cream vat constructed on the same principle as the regular cheese vat, and holding about 200 gallons. Into this the cream is poured, thor- onghly mi.xed and warmed or cooled, as required, by the steam and water connections. Mr. Greene now proceeded to read the following paper on THE MANUFACTURK OF BUTTER IN CREAMERIES. I am to speak of butter-making in creameries, as distinguished from dairy butter-making. Although the system of butter-making in factories has not de- veloped as rapidly as that of cheese-making, it is nevertheless well adapted to popularization. Its advantages over the old system, (which in reality is no sys- tem.) are such that it must soon be more generally adopted. The chief of these advantages are, first, the provision of better facilities for keeping the milk in projier condition, and, second, greater skill and closer attention in its management. It IS not claimed that the agitation of the milk in delivery is any advantage to it ; neither does experience show that the yield of but- ter is ordinarily lessened thereby, while the (juality of creamery butter is such as to command from ten to fifteen cents per lb. more than average dairy butter. 1 am not here to decry the manufacture of whole milk cheese, nor to speak ill of any other branch of the dairy business. Our land is broad and free. Our population is numerous, and rapidly increasing, and is composed of elements from every nation- ality on the eaith, and is therefore marked by an endless variety ot ideas, tastes, wants and prejudices. These require, in every branch 120 of industry, variety of method and product. The Swede will ad- here to his wooden shoes, and the Chinese to his cue. The Switzer loves his Switzer-kase, and the Pennsylvania Dutchman his Smeir- kase and his apple butter. We need have no contention for our own peculiar ideas. Popu- lar demand, as expressed in the market prices of our various pro- ductions, is a a safe criterion in the matter. It is not expected, neither is it desirable, that the manufacture of cheese should be generally supplanted by that of butter. Yet while there is generally plenty of gilt-edge cheese in market, the supply of gilt-edge butter is somewhat short of the demand. This being the case, it will, in certain localities and at certain times, seem to be more profitable to convert milk into butter than into cheese. And by having the means for so doing at the factory, the patronage of such as are partial to butter may be secured, when otherwise, as the scale turns in the market, they will withdraw their milk from the factory, to make butter at home. Many a cheese factory has proved a failure solely from tiiis cause. While in some localities patrons are partial to cheese, in others they are partial to butter, and it is well to adapt our system to these local wants and preferences. For instance, in Herkimer County milk is seldom withdrawn from factories to make butter. In Cort- land County this is so frequently done as to prove a serious obstacle to the success of cheese factories. While in Northwestern Pennsylvania, where cheese making has been but little practiced and the philosophy of butter-making little understood, and while twenty cents per pound has been the ruling price of dairy butter, we have sold creamery butter at thirty-five to forty cents in New York markets, it is not difficult for the people to perceive the advantages of the creamery system. The subject of the proper construction of factories ought to receive greater attention and to be considered in the light of a more liberal intelligence than heretofore. The prevalent idea that cheap, loose-jointed, half-finished struc- tures are good enough for the cheese and butter business, must dis- appear before a more rational idea, and such structures must make room for those of a more convenient and permanent character. The system has attained prodigious proportions, and is annually as- suming a character of greater permanency. It is now seen that it is not a transitory speculation, and that it is not likely to be overdone. Why not carry this idea of permanency into the construction of factory buildiugs;! In other branches of manufacture men invest money with the expectation of only a reasonable return for their capital, while in the matter of milk fac- tories they display a speculative spirit, rather than that of a legiti- mate business, and the aim has been to cover a given amount of ground with the least possible investment, having little or no regard to symmetry of proportion or convenience of arrangement — as if the nature of the business were incompatible with svsthetic indul- gence. These things call loudly for reform. The prominent idea should 121 be that of adaptation to the needs of the business, in connection with architectural taste. Every cheese factory should possess facilities for keeping the milk received on Saturday evening and Sunday morning until Monday, so as to avoid, as far as possible, Sunday labor. Much has been said, and much is yet to be said, against the practice of Sunday cheese-making. It is well to have a moral element introduced into the discussions of this body, but it will be far better to remove from the factory system the stigma of immorality which at present at- taches to it. We do not desire to be classed among scorners, Sab- batli-breakers and infidels. We do not relish the fact that many pious people look upon our place of business as injurious to the public morals and a stumbling-block to Christianity. We would not willingly mar the Sabbath enjoyment of the most scrupulous. Our seeming offense is not wilful and malicious, but compu]sor3^ We are men and women, possessing the hopes and aspirations common to the citizens of an enlightened Christian land. We would fain enjoy their privileges also. The day of the aboli- tion of this practice is coming and coming soon. It will yet be seen that by providing every cheese factory with a creamery attachment, the wishes of the public will be met, and the business conducted more acceptably to all interested. A full dis- cussion of this question is not called for at this time, but I cannot forbear saying that the practice of Sunday cheese-making imposes burdens upon the operatives too heavy to be borne. By this means provision will be made for setting the milk on Sunday morning quietly away, to remain till Monday, then let the factory be closed. and superintendent and assistants may attend church, or enjoy a day of rest, and restoration of muscular and nervous force. On Monda}-^, extra help may be required to do the work, but labor ought to be as cheap on Monday as on Sunday. This plan supplies the patrons with buttter for family use, while the skimmed milk will make a grade of cheese which ought of course to be marketed separately, or entire butter may be made. Not only will no loss be sustained by this plan, but it will generally be found that Sunday's milk is worth more than that of week days. Independently of the Sunday consideration, the facility with which a change can be made from the manufacture of cheese to that of butter, or b;itter and skim-cheese, to meet the demands of fluctuat- ing markets, recommends the plan of combined, or as they should be styled, complete factories. CARE OF MTI.K. In all branches of manufacture, the ([uality of material used is of prime importance. Especially is this true of butter making. Our raw material is of a perishable nature, containing within itself the germs of its own destruction, and only by carefully studying its nature, and the operation of these destructive agents, and applying the proper means to control them, are we enabled to do a satisfac- tory business. I>y giving milk the pn^per care as soon as drawn, it 122 may be preserved sweet, and in good condition, long enongh for all practical purposes, while early neglect is fatal ; and often renders futile, all subsequent eiforts at preservation. With good milk it is comparatively easy to obtain a good product, but with bad milk it is impossible. That person would be treated as insane, who should provide his cook with stale steak, and hold the cook responsible for producing therefrom a palatable dish. Yet it is not at all unusual for patrons to deliver at the factory, milk which is in very much the condition of stale meat,(though they are of course ignorant of its true condition) and frown furiously at the foreman, when they find in their firkins or upon their shelves, an unsaleable article. It is not the mode of manipulation alone, by any means, that fixes the cliaracter of the product. Could we but work out our ideal in this matter, we should anticipate better profits, and better satisfaction, for patrons. The proper care of milk to secure the greatest profit therefrom, has been ably and prominently set forth, before this body, at pre- vious sessions, and yet it seems to me it is deserving of still further notice. It is emphatically a vital matter. Upon the extent to which the dairy public give heed to the teachings of experience and observation in this respect, depends to a very great extent the ultimate success of the factory system. There is already in many localities a marked improvement in this regard, while in others scarce- ly one in a score of factory patrons is willing to bear the expense and pains, necessary to the delivery of his milk in prime condition, al- though the advantages thereof would accrue directly to the owners of the milk. Their argument is, that they cannot afford to take so much pains, and then divide the profits with their neighbors who take no pains, and there is some force in this logic, unless all are required to take equal pains. We have in most communities a class of people who should never be received as patrons. We can never be in a high degree successful, while we admit them. Slack, heed- less, filthy and dishonest, they have no just claims to the fruits of their neighbor's intelligence, thrift, punctuality, neatness and care- fulness. It is only by the slow process of " line upon line, and pre- cept upon precept" that we can hope for reform; therefore let us give the people " line upon line, and precept upon precept," and that continually. I believe in making stringent regulations in re- gard to the care and delivery of milk, and in enforcing such regula- tions rigorously. I believe we ought to refuse to receive milk from people who will not come up to a high standard of neatness and carefulness in this regard. There is a pernicious practice prevailing to quite an extent in some sections, which I am sorry to see is advo- cated by many writers upon the dairy. I refer to the delivery of milk but once a day. The cream being generally taken from the night's milk and carried to the factory separately in pails. There is but one argument in favor of the practice, which is convenience of delivery; while over against this are the facts that it is very dangerous, r.nd that it courts dishonesty. Many people have not and can not procure the means of preserving milk at home over night. Then, when skimming is practiced, there is opened a door by which avarice 123 enters, and theft may enter and carry away quantities of cream, with comparative impimity. We have no instruments or process by which we may determine whether one, two or more quarts of rich cream have been withheld from a can of milk twelve hours old, when the cream is delivered separately. AVe may easily obtain the standard quality of each dairy, for new milk, by comparison with which we are able to detect frauds, but we can never obtain such a standard either fur cream or skimmed milk. Without some stand- ard we can prove nothing ; and can merely suspect frauds, and suspicion without proof, works a vast deal of mischief, and ought not to be enconraged either in manufacturer or patrons. Let me brietly state the conditions which I regard as essential to the delivery of a proper material from which to expect with skill, a prime article of butter or cheese, and without which no subsequent skill can with certainty produce even a tolerable article. The con- ditions essential in cheese-making, are more vitally essential in butter making. 1st. The milk should be drawn from well bred, well fed, healthy cows. 2d. It should be drawn in a neat, tidy manner, into clean tin pails, as rapidly and quietly as possible, and at regular hours. 3d. It should be at once strained, and the animal heat and odor expelled as quickly as possible, by a process of combined cooling and aerification, •fth. It should then be delivered at the factory as quickly as convenient, and should be protected from dust and the rays of the sun in the meantime. 5th. Xo milk from diseased cows, or injured, inflamed, udders, no milk from cows in heat, and in short no milk which our neighbor would dislike to use in his own tea or coffee, is flt to be sent to the factory. If we would enforce neatness and cleanliness on the part of our patrons, it will be well for us to see to it, that when they visit the factory they shall And no occasion to charge lis with violating our own rules. Let everything be done in a systematic manner, and when any vessel is washed let it be thoroughly cleaned in every part, so that the most scrutinizing inspection would fail to discover iiuy imperfection in the work. This is not an easy matter by any means. One of the most difficult tasks for me, has been to teach girls to do their cleansing so thoroughly as to satisfy me. An inspection of the drawing cans at almost any factory in July, reveals the fact that very many women, who pride themselves upon the neatness of their house-keeping, do not comprehend the full force of the term " tJioroiKjliJij cleansed.^'' This matter of cleanliness, upon which we are constantly harping, is not merely a matter of taste. The sensitive nature of butter causes it readily to absorb any unpleasant odoi* from the atmos- phere. We all have known butter to be ruined by the odor of the skunk. It will also absorb the odor of onions, decaying cabbage or other vegetables kept in the same cellar. If kept in unclean or tainted vessels it quick]}- receives taint, which soon developes so as 124 to injure the Havor. Xo other feature of a creamerj seems to make its impression upon visitors, so quickly as that of tidiness. The manufacture of fine butter depends largely upon conditions which are too commonly overlooked. Yery frequently the charac- ter of the product is injured beyond remedy, before the cream is taken from the milk, and perhaps more frequently it is injured by the manner of keeping the cream ; by allowing it to get too warm, too cold, or too sour. Many people seem to think that the secret of making good butter is to be found in the process ot churning, or in subsequent manipulation. I need hardly say here that this is a serious misapprehension. Probably more butter is ruined before the cream enters the churn, than afterward. The three first essentials after the native quality of the milk, are light, air, and temperature as applied to the milk while the cream is rising. Light is necessary, first, because it is essential to neatness, and secondly, because it developes color in the cream, and color is not less an element of good butter than flavor or texture. A proper circulation of air is needed to carry ofi the odors which arise from milk that has not been properly cooled and deodorized previously, while a right and uniform temperature is required to preserve the milk sweet a sufficient length of time to allow the cream to rise, and als3 to secure the rising of the cream soon enough to prevent its becoming bitter. If kept at a temperature of 58'^, the cream will nearly all rise in 36 hours. It ought to rise at least in 48 hours. If kept at 65*^ the milk will usually become sour in 24 hours while the cream will have become entangled to a greater or less extent in the coagulation and can never make its way to the surface. At 46'^ to 50'^ milk will remain sweet 60 to 72 hours, and even then it may be converted into a tolerably rich skim cheese, because at this temp- erature, it is held in a thickened condition approaching that of syrup, a condition unfavorable for the rising of those minute particles of oil which, when collected upon the top, constitute cream. To secure the greatest amount of cream, the milk must be kept in a condition of sufiicient thinness, to permit those particles which are the lightest portion of the milk to reach the top, and at the same time it must be sufiiciently cool to retard the formation of acid. It is found that these conditions are more efiectually and more cheaply secured by the use of cold water than by any other means. It was formerly supposed that shallow pans presenting a broad surface to the air, would produce the greatest yield of butter ; but experi- ments seem to prove otherwise. We not only get as much cream by using tiie deep pans with small surface, but we get cream much better in quality and producing a better quality of butter. Proba- bly this fact is owing in part to the cream not becoming dried on the surface with the pails as it does with the pans. Contrary to the theory of some writers that milk will keep sweet longer wlien ex- posed to the air than when not so exposed, — that the cells cf the ferment plant having access to the air feed upon it rather than upon the sugar of milk, we find that the surface uniformly sours first. We frequently find the top of the cream distinctly acid, when upon removing the same, the milk is still in good condition, and causes 125 110 trouble in the curds. This is often the case witli milk which is 36 or 48 hours old, but seldom with that which is but 24 hours old, and never with that of 12 hours. Either for butter or cheese, the younger milk is when it sours, the more worthless it is. Such milk is destroyed chiefly by putrefactive fermentation, while that which only becomes sour after setting 48 hours or more, is more naturally matured. It is a well known fact that a certain degree of maturity in the milk is requisite to produce best cheese. And it is equally true that a proper degree of maturity in the cream is requisite to produce best butter. Respecting the length of time required to throw up all the cream, experiments have shown variable results at different times, and under different circumstances. I have obtained the greatest yield of butter by taking off the cream just at the point of souring, although there is but little gain during the last twelve hours. The bulk of cream rises quickly, while the residue rises very slowly. Let a graduated test-jar be filled with new milk, and in a few hours the line of separation between the cream and ]nilk may be distinctly observed. In 12 hours it has generally reached its greatest thick- ness as marked by the per cent, lines, but it is now mingled consider- ably with milk. At 21 hours the milk has passed downward, and the cream becomes more dense, the point of separation is more dis- tinct, but higher than before. The time at which to obtain the greatest amount of the best butter is the period at which the cream has become densest, and while it is yet sweet. It may then be more perfectly separated from the caseine, theretore the butter will contain a greater per cent, of oil, and less of curd. Still it cannot be denied that there is at this point a very considerable amount of butter left in the milk. If milk is skimmed just at the souring point, and after it is in the curd- vat it is found too far advanced to make a curd, and steam is applied, raising its temperature to 08'^ or TC^, there will be thrown to the surface an amount of cream well worth saving. Such cream when churned separately, will yield of butter about one fourth as much as ordinar}" cream, but it will be of inferior quality. In June, 1870, while exchanging a small ineffi- cient engine for one belter adapted to our needs, I had two vats of milk become sour for lack of steam to convert it into curd, I finally applied steam, warming it gently to TO*-' and thus obtained therefrom one hundred pounds of butter. This milk had already been skimmed after standing 12 to 24 hours. The process of skimming milk at most creameries, is this : The ]>ails having been immersed in water within an inch of the top, and about an inch above the milk, are lifted out and set for a t^hort time upon the walking plank to drain, and then carried and set upon benches one foot high at the head of the curd vats, where the skimming is done. At many creameries the benches are not used, but the skimming is done on the floor. This is needlessly tiresome. The skimmer is a cup in the form of a cone, with a flat handle sim- ilar to an ordinary skimmer handle, and contains nearly a quart. It is immersed in the milk, the cream flowing into it, and is thus dipped off. This operation is repeated till there is no cream seen 126 upon the surface of the milk. The process is of course somewhat imperfect, as there is some milk taken with the cream. A more perfect process for separating the cream may soon be made known. The milk is now turned into the vat for curds, and the pails are carried to the wash-room. The cream is poured into the cream-vat through a strainer of finely perforated tin, which not only thoroughly mixes it, but separates from it any flies or other foreign substances which one would not like to see in his butter. In this vat the cream remains till next day, when it is to be churned. Meantime, if the weather be cold, steam is applied to slowly warm the cream. And if the weather be very warm, it is surround- ed with cold water that it may neither become too warm or too sour. It is covered with a close fitting frame, upon which is stretched a piece of muslin to exclude dust, heat and flies. In most creameries cream is kept in pails and set into water, but in the ab- sence of the cream-vat there is no adequate means for warming the cream when too cold. The cream-vat is in form and arrangement the same as the curd-vat, but is provided with a brass faucet for draw- ing ofl" the cream, I have not known it to be used except by my- self, though it may be. Its advantages are : 1st. Cheapness. It costs less than pails of the same capacity. 2d. Economy of labor and time in handling cream. 3d, It enables one to control the temperature of his cream more perfectly, and to give it uniformity of character, 4th. It admits of straining the cream conveniently, while sweet and thin, and keeping it neatly thereafter, and 5th. It is not patented. The strainer is a simple strainer with no patent forcing attach- ment, and it needs none. It is questioned whether spiders and other insects are converted into desirable food by a process of grind- ing ; I prefer to leave them in the strainer entire. The temperature ot cream should never be allowed to rise above 60'' if you wish to preserve a rich color, and perfect texture in the butter. A temperature of 70*^ affects very sensibly both color and texture. Neither should it be kept so cool as to prevent the forma- tion of the proper degree of acidity. Cream taken from milk 21 hours old will generally become sufliciently sour in 24 hours if kept at 62'^ to 64°. Experiments repeatedly tried have fully convinced me that it is not profitable to churn sweet cream, notwithstanding that it is practiced by a feio skilled perrjons with success. IS^ot, as many suppose, because sweet cream requires more labor in churning than sour, for the reverse is true ; but because I have in all my experiments, when fairly tried, obtained a yield of 20 per cent, more butter from sour cream, and the diflerence of quality is also in favor of the same. Sweet cream butter is of a fine texture and a delicious flavor, but lacks solidity, and in a warm room melts down very quickly, while sour cream butter has a coarser and firmer texture, retaining a chemical element not found in sweet cream butter, and though its flavor and aroma may not be quite as fine, they are longer retained ; although it is an easy matter to ruin either by carelessness in handling. Sweet cream 127 butter especially requires gentle handling to preserve its texture. As to the advantage of using sweet buttermilk in curds, I con- sider it no advantage whatever. I admit that it tends to mellow the cheese and give it the appearance of being more buttery thau it really is, but there is a buttermilk flavor uniformly attached to the cheese, to a greater or less extent, which is objectionable, while the amount of butter floating upon the whey is proof that those glob- ules of the butter which are enlarged or have coalesced by agitation of churning are not held by the rennet, but are wasted. It is as- sumed then that the cream is to be churned the morning after it is skimmed. If it becomes so sour as to form whey at the bottom of the vat, it has become injured. Too much acid reduces the yield, pales the color, injures the texture, and gives the butter a sour taste. The proper degree of acidity is that which thickens the cream slightly, and gives it a taste purely and distinctly sour. Before the cream is drawn from the vat it is thoroughly stirred, and the tem- perature graduated to the proper point. The temperature and character of the entire mass thus becomes perfectly uniform — a con- sideration of great importance, both as regards convenience and the attainment ot desirable results, CHURNING. No modern invention has succeeded in supplanting the dash churn. The country has been flooded with numberless patents, all claiming superiority', most of which have been laid aside, and it is as true to-day as it was fifty years ago, that for economy, facility of handling and cleaning, and the production of good butter, there is no other equal to the dash churn. It is used at nearly all creameries, and with it is made probably nine-tenths of the prime butter in the markets. The operation of churning should be conducted Avitli great care and moderation. The proper temperature for sour cream is 60'^ to 62*^, according to the temperature of the room in which churning is done. Sweet cream is churned at SC^ to 58^^. If the cream is too warm when put into tiie churns, it may be tempered by the use of cold water in the cream. This practice does not in the least extend the time of churning, but if the cream be quite thick it favors the agitation and facilitates the operation. In the absence of the cream-vat it is a most convenient way of attaining exact and uniform temperature. The strokes of the dasher should be so regu- lated as when rising it may meet and disperse the falling cream which was displaced by the downward stroke and is returning down the middle. The stroke being thus regulated will cause the cream to escape less at the lid than a more rapid stroke, while it will fetch the butter as quickly as is desirable. The time should not be less than forty minutes to an hour or more. The churns must not be so full but that, as the cream expands in the earlier stage of the operation, the dasher may still rise above it. Will any advocate of the theory that aerification of the cream while churning is of no account, please explain why it is, when a churn is too full and the dasher does not rise to the surface, it re(j^uires so much more time to bring butter than when the dasher rises clear of the cream 'i This fact seems to 128 argue that the amount of air forced down through the cream per- forms a chemical office in the operation, ot no small importance. The cream which appears on the lid should be kept rinsed down, that it may come uniformly and avoid waste. When the pellets of butter have become as large as peas, the churn is detaclied, to stand until the butter in all the churns are in like condition, when they are again connected and the motion given to the dashers made as slow as possible. This will gather the butter more quickly and easily than by hand. It is now transferred to large bowls of cu- cumber-wood, containing each one hundred pounds or more. The churns are now emptied of butter-milk, Mdiich is passed through a rather coarse strainer of perforated tin, by which means all particles of butter that may be floatipg upon the buttermilk are saved. The saving by this simple expedient is a considerable item. Two churns are now rinsed and two-thirds filled with clear water, at a temperature of 56*. The butter is now returned to the churn in quantities of fifty to seventy-five pounds, and washed by a few movements of the dasher ; when the operation is repeated in the second churn the butter is supposed to be freed from buttermilk. The second water should not be allowed to become milky. The various operations have thus far been conducted in the churn-room, which in warm weather is too warm for further hand- ling of the butter, and it should lose no time in passing to the cellar. It is here weighed in parcels of forty-eight pounds each, put upon the butter-worker, slightly pressed to expel the water which may remain in it, and to each parcel is added three pounds of pulverized Ashton or Cnondaga salt. Three-fourths of this amount is sufficient for fall butter, if it is to go at once upon the market. The salt is now thoroughly incorporated with the butter, using the lever alone for the purpose. The hand should never be used in working butter, for it will inevitably injure the grain, giving it more or less of a salvy appearance. I know of no other cause of streaked butter than the imperfect mixture of the salt at this time ; therefore it is all-important that it should be thoroughly done. There is comparatively little danger from over-working now. The great danger from over-working is in doing at the second working what should have been done at the first. After butter has been set away and become set — hardened — it is not possible to work out the streaks without injury to the texture. The butter is now packed in bowls, to stand till next day, when a very slight amount of work- ing expels the surplus brine and brings it to the proper texture, when it is ready for packing. Should it appear too dry, a trifling amount of salt is sprinkled over it just before the close of the opera- tion, which, when dissolved, will give it a better appearance ; for it is more common for butter to be too dry than too brinj'. While the principal element should be oil and not caseine, the spaces be- tween the oily particles should be filled with pure brine to preserve it. Any process which mashes or grinds the butter tends to destroy the grain. This is the character of most of the patent butter- workers, and a large proportion of the butter made suffers in this respect. 129 The true theory is that it should be done more by pressing than by friction, though in the act of pressing ever so gently there is an attrition of the particles composing the mass as it moves from under the lever. This attrition, rightly proportioned to the pressure, is what constitutes working proper. It is the movement of particles by which the brine filling the interspaces is forced to tlie surface and passes off. To accomplish this object it is necessary that the butter be not too warm, or those particles are ground down and the texture destroyed ; nor too cold, for then the attrition will be im- perfect. Experience and close observation are the best teachers in regard to this point. Butter should be packed as soon as it is worked. It is then pliable and can be packed more easily and more closely than after standing. Whetlicr packing in firkins, in pails, or in tubs, the best implement I have found for the purpose is a good ladle. The butter should be pressed firmly into the package, so as to fill the entire space, that wlien the trier is drawn it may show solid butter its entire length. No rubbing or drawing of the ladle is allowable, only a direct pres- sure, and no more of this than is necessary, for this is another pro- cess of working, and the butter has been already sufliciently worked, and a trifle more will perceptibly injure the grain. If in firkins, and the design is to hold it, a clotli is laid on the butter and on the cloth is put an inch or more of salt, and upon this is put water enough to form a pickle. The pickle must not be allowed to soak away so as to expose any portion of the butter. There must not be so much water used as to entirely dissolve the salt, thus exposing the butter to the action of light. If the salt dissolves more must be added. Sometimes the firkin is headed up and a hole bored in the head, through which pickle is supplied. In preparing for shipment the pickle is turned oft', the cloth, which will be stained and look untidy, removed, and a new one neatly fitted in its place, a handful of salt sprinkled thereon and the head put in, retaining as much as possible of the pickle which surrounds the butter. It is seldom necessary with well-made firkins to loosen the quarter hoops to in- sert the head. If tubs or pails are used, and are to go to market at once, (and unless they are to go at once to market they should not be used,) the package is filled quite full, covered with muslin, a little salt sprinkled upon it, and the cover put on tightly at once. All wooden packages should be soaked in brine forty-eight hours before filling. The salt, wliile it has a preservative nature, at the same time penetrates the pores of the w^ood and extracts the color. In my opinion there is less skill displayed in packing and mar- keting than in any other department of the butter business. One very important demand of the trade, it seems to me, is very inade- quately met. I refer to a convenient form of package for retailing, and more especially for fresh made, fancy butter. The amount of time and butter w^asted by retailing as now prac- ticed, to say nothing of the uncomely appearance of the butter as received by the consumer, argue strongly for the adoption of pack- ages of size and form to obviate the necessity of cutting by the retailer, and at the same time preserve the native flavor unimpaired. 130 The common form of rolls is anything but satisfactory even for local use, and utterly unadapted for transportation ; besides, ex- posure to the air very soon destroys the fine flavor. There is a caddy which has been introduced to a limited extent, and which promises to supply a want long experienced by people who wish to use only fancy butter, and for such, in convenient form, are willing to pay a remnnerative price. There are thousands of such people in our villages and cities, and their complaint is that they find it impossible to provide their tables with a uniformly good article. The supply in the markets is of such a mixed char- acter, even from good dairies, that there is no brand which they can purchase without close personal inspection and not be liable quite frequently to have an inferior article put upon them at an exorbi- tant price. The prevalence of this ground of complaint has made the best class of consumers exceedingly suspicious and difficult to deal with. Let producers be governed by a principle of strict honor in this matter, using fancy packages only for a strictly fancy product, and ordinary packages for all goods of second grade, assorting carefully and marketing each quality separately, making for it no false claim, but allowing it to go upon its intrinsic merits, and they will realize more for their products than they do under the present unsystematic and unpolitic practice of straining up the price of inferior goods by offering them in connection with a better article, thus losing more upon the good than is gained upon the bad, while the principle of just discrimination is not recognized, and the reputation of the brand suffers a still greater prospective loss. The creamery system has supplied the markets with an article adapted to the wants of the fastidious, in greater quantities than heretofore. It is believed that those creameries which have put their goods regularly upon the markets fresh made, have been best satisfied with the results. Each year the difference between first and second grades is be- coming more marked, proving the correctness of my position, and rendering it highly improbable that the supply of prime butter will ever exceed the demand. It is always safe to manufacture a first- class article, because for such there is always an active demand, even when it is difficult to sell the lower grades at all. Another, and a strong argument for the early sale of creamery butter, is found in the fact that the very best butter rapidly loses flavor, and at sixty or ninety days old would hardly be recognized as the same that it was when first made. Few families use more than ten pounds of new butter before it deteriorates in flavor per- ceptibly. Our patrons soon learn this fact, and call for their butter in smaller quantities and oftener. The particular aroma which is especially sought after is essentially characteristic of new butter. Some device will yet be discovered for meeting the great want above alluded to. The caddy referred to promises an advance in this direction. It is chemically prepared so as to neither impart taste or smell to the butter, nor detract from it, and is encased in a coating of lead foil, rendering it impervious to external moisture. 131 It is rectangular in form, opening at the end, and is made in sizes to contain three, five and ten pounds respectively. They are readily packed for transportation in boxes containing fifty to one hundred pounds. I see no reason why they may not be advan- tageously used, exclusively for fancy butter, by labeling them with a certificate of the character of the contents, over the name of the manufacturer, as a guaranty of quality. However, should this device prove to be deficient in any important respect, time and in- ventive genius will remove the difficulty, and an urgent want of the trade will ere long be satisfied. The greatest advantage from the use of this or any other form of package, can only be secured by those who make greed subservient to honesty, and use no tricks to palm oft' inferior goods for better than they are. Under the present imperfect condition of earthly aftairs, any person is liable to produce an article the quality of which is not satisfactory. Such goods should be sold upon their own merits, and ought never to be allowed to give character to the general make. This is worse than the total loss of the objection- able portion. Manufacturers will do well to give special attention to the at- tainment of a high degree of excellence in manufacture ; to study- ing the wants of consumers ; to nicer discrimination in classifying their goods ; and to be willing to accept for fresh-made butter the prices which fresh-made butter will command. They will thereby secure more uniform and better prices, and aid in establishing the character of the system upon a more satisfactory foundation, Mr, Willard, chairman, then read the following reports from butter factories, of the amount of milk required to make a pound of butter : The Union Factory, in Bangor, Franklin County, reported 96 days' milk, 233,161 pounds. They sold 9,522 pounds of butter, or 21|^ pounds of milk was furnished to one of butter made. The Barley Spring Factory, of Chateaugay, Franklin County, re- ported 270,811 pounds of milk for 12,012 pounds of butter, or 22.55 pounds of milk to one of butter. The Cold Spring Factory, of Malone, Franklin County, reported 141,267 pounds of milk for 19,776 pounds of butter, or 22.31 pounds of milk for one of butter. Mr. Farrington, of Yates, from a factory where both cheese and butter were made, reported 27^ pounds of milk to one of butter, Mr. Stradling, of Madison County, reported 27 pounds of milk to one of butter, and 12^ pounds of skimmed milk for a pound of skimmed cheese ; and also that 30 pounds of milk yielded one pound of butter and 2^ pounds of skimmed cheese. Mr. Ilawley, of Onondaga, referred to the natural variation of milk as regards richness as affecting the yield of butter or cheese made therefrom. He also remarked that better butter could be made from the first rising of the cream. Better churn twice than to wait for the last particle of cream to rise before churning. At this point the Convention adjourned until 10 A. M. Wednes- dav. 132 SECOND DAY— MORNING SESSION. In the absence of the President, the Convention was called to order by General B, F, Bruce, of Madison, one of the Vice-Presi- dents of the Association. It was announced by the Chair that the first business in order was the address of Mr. Folsom, of New York. Mr. Folsom not being in the room, Mr. T. D. Curtis, of the Utica Herald^ read the following valuable paper on THE STANDAED OF EXCELLENCE IN CHEESE-MAKING. My observations among factorymen and cheese-buyers, have con- vinced me that the standard of excellence existing in the minds of all, is vague and variable. No two seem to have exactly the same conception of excellence. What is first rate in the mind of one is second or third rate in the mind of another, and vice versa. One wants it a little softer ; another a little firmer. One wants it flakey, and to show^ the grain, like good butter ; another wants it to work down, smooth and silky, when broken and rubbed between the fingers. One makes flavor a hobby ; and another does not mind flavor so much, if the quality is all right. These and other dif- ferences exist in the minds and judgments of buyers. Let half-a- dozen visit a factory on the same day, and very likely the cheese- maker will hear half-a-dozen different criticisms, favorable and unfavorable. In some instances, possibly nothing will be said, when the most ought to be said. These contradictions and incongruities arise in several ways. There is the real difference in judgment, based on a difierence in the natural perceptions. There is the difference in experience and knowledge. There is the dift'erence in the demands of different markets. And there may be a difierence growing out of the desire to make the article appear as inferior as possible, in order to buy it at a low price ; but I must, in justice to the buyers with whom it has been my fortune to come in contact, say that I have seldom seen what I consider a deliberate effort to depreciate a lot of cheese by unfair criticism. They are generally content to indicate their judgment by their ofi'ers, and base their arguments on the condition of the market rather than on the condition of the cheese. What wonder that, with such confusion of judgment, and contra- diction in comment, among buyers, there should be indefiniteness of idea in the minds of cheese-makers as to the standard of excel- lence which they should aim at. How can they suit all, when no two, perhaps, want the same style, quality, or kind of goods ? A few cheese-makers know their business well enough to pursue the even tenor of their way, accept all criticisms kindl}^, use their own judgment, and make their cheese according to the standard of excellence existing in their own minds. But by far the greater number have no definite or fixed standard, and do not know when they make a good article. They pursue a certain routine, which is seldom varied, and trust to luck. They may have " good luck " or " bad luck," but are likely to have variable luck. The importance of every cheesemaker's having a correct and fixed standard of excellence in his mind, and of knowing how to reach it, and when he reaches it, I think, will be apparent to all. In wliat- ever business men engage, they should have a clear idea of the end to be reached. Without this, all is vague and uncertain, and the end reached finally is likely to be different from the one most to be desired. Or, if we have a clear conception of the end, and are ignorant of how to reach it, we are very likely to be disappointed. AVe must work intelligently and understandingly, using the proper means to accomplish a definite end. Cheesemaker's cannot be made an exception to the general rule. They must comprehend all the modus operandi of their business, understand the material which they work with, and have clearly in their minds a standard of excellence at which they must constantly aim. But how is this standard to be attained? What shall it be? These are questions more easily asked, perhaps, than answered ; but, for all this, a correct standard is none the less necessary. I can only make a few suggestions in reply to these questions. What standard ? This must be determined by the market which yon make for, and the demands of the times. Are you making for a home market and immediate consumption? Then use rennet freely and make a rather soft cheese. Are you making for a foreign or distant market, which requires an article that will transport safely and keep well? Then you must be more sparing in the use of rennet, raise your temperatuie higher, develop more acid, and stir in more salt. Your cheese must be firmer, and be started on its journey before it is ripe enough to cut. Keep clearly in mind the demands of your market. Find out what they are by every means within your reach. Watch the factories that sell best in the same market. Ascertain what their standard of excellence is, and then equal or better it. It is folly to make cheese fit only for a home market and immediate consumption, and then sell it to ex- port. It may not be wise to make a good exporting article and sell it for home consumption — certainly not for early consumption. But it is safer to make a good keeping article, which will improve by age — for cheese that is soon ripe is soon rotten : and if not used u]^ at once, it depreciates rapidly in value. All these things should be taken into consideration, and the cheese- maker understand his business well enough to mske that class or standard of cheese which is wanted, or which he aims at. But 1 have observed a tendency to depreciation in the standard of excel- lence existing in the mind of the cheese-maker. lie may be all right to-day ; but the next time you see his cheese, you find he is ott" the track. Somehow, he has unintentionally changed his hand, and is making quite a different article, without being aware of it. This char- acteristic is not peculiar to tliG cheese-maker, but belongs to human nature. It is impossible for any one to shut himself out from the world without danger of retrograding. The cheesemaker, confined to his own character, has only himself with which to compare him- self, and his standing imperceptibly lowers while he has no evidence of the fact. 134 The remedy for this evil clearly is, intercourse with his fellow- cheese-makers. He must make frequent visits to other factories — and especially to those which out-sell him — compare his own work with what he sees there, ascertain any variation in process, observe the later improvements in implements and apparatus, and keep himself thoroughly posted. At least one day in each month should be spent in this way. It would well pay patrons to defray all ex- penses of such visits of inspection : and I throw out the hint hoping it may lead some of them to take more enlightened, liberal and pro- gressive views. In conclusion, I would say, be sure that you adopt a correct standard of excellence ; raise it high, so that it can float freely in the breeze of success, and never allow it to lower and hang at half- mast. At the conclusion of Mr. Curtis' address he stated to the Con- vention that he had received a letter from a reliable person of his acquaintance, introducing to him a Mr. Briggs, of Chenango County, who claimed to have made a valuable discovery respecting the cause and prevention of abortion in cows. Mr, Curtis moved the appointment, by the Chair, of a committee of three to confer with Mr. Briggs, who was in attendance at this meeting, and to consider and report upon the matter. This motion prevailed, and, subsequently, Messrs. Willard, of Herkimer ; Hawley, of Onondaga ; Farrington, of Canada West, were appointed — Mr. Curtis preferring to be excused from serving. Mr. S. A. Farrington, of Yates, moved that a committee of three be appointed to examine the cheese-turning apparatus now on ex- hibition in this city by a gentleman from Ohio. Motion carried. The Chair appointed Messrs. Farrington, of Yates ; Kibbe, of Cortland ; Merry, of Oneida. Mr. M. Folsom, of New York, was then introduced to the meet- ing by the chairman. His subject was THE COMMERCIAL VIEW OF THE DAIRY INTEREST, Mr. President and Gentlemen : — In responding to the invitation of your Secretary, which affords me both the opportunity and the pleasure of meeting those gentlemen whose mutual interests have ever rendered the principal products of our trade their chief care and protection, it is not without the fullest sense of the great honor you do me, as well as of my utter inability to contribute anything of interest in the presence of these old and time-honored faces, who have made it the study of a life, and who, presided over by New York's eminent and respected statesman, present an array of wis- dom which my somewhat limited experience can scarcely hope to enlighten or increase. But, gentlemen, the deep interest I feel in everything that appertains to the products which are the especial care and object of this Convention, must be my apology for tres- passing upon your indulgence; and if the few years of untiring de- votion to its necessities and requirements, which it has been my pride and pleasure to afford, give me any claim to your considera- 135 tion, then I beg to present a few remarkp, which the contact with these great products of our country have inspired. As we shake hands with the new year, and cast a parting look at the retreating form of the old one, we are reminded for the moment that more than two thousand of these years have passed away since the first introduction of butter and cheese ; and if we may credit the assertion of some historians, nearly three thousand years, or one thousand before the birth of the Saviour, have elapsed since our forefathers produced, in primitive incipiency, the first coagulatious of an improvised churn, and mankind were endowed with these wholesome and life-giving luxuries. This was destined in the fu- ture not only to tickle and appease the appetite, but as an article of traffic and commerce to take rank with the mightiest of Mother Earth's ofterings ; and this truth is more fully realized as, assembled together here this day, we look back and examine the statistics of year before last, as reported by Wells, (if my memory serves me correctly,) the immense sum of six hundred millions of dollars ac- credited to the dairying interests. This enormous sum entitles you to a position among the most important of domestic productions, and crowds close upon the precedence accorded to old King Cotton, so long honored. The calling of the herdsman is among the oldest and most honorable known to mankind, and is as simple and un- ostentatious in its now almost unparalleled prosperity of to day, as when Abraham of old tended his own flocks and reared his family to do the same. From these primitive times it has sprung, and continually increasing, it has reached its present immensity; and while it is my proud privilege to meet you here and address j^ou, banded and mutually cemented together, representing the one great interest of which this Convention is composed, I regret that I can- not go further and announce myself as a dairyman by profession as well as being interested in its results. But as a factor for the sale of your product, although but a small and humble one, it has af- forded me much opportunity for observation. And perhaps few of you are fully aware of the immense machinery, the amount of capi- tal, and what is of far greater importance, the hundreds that find employment in moving this }troduct of your industr3% and bringing it to a point within the reach of the consumer; these points are scattered over almost the wliole civilized world. But prominent among them all stands New York, acting in the capacity of a gen- eral clearing-house, if I do not misapply the term ; and those who are familiar with the banking regulations of the city, and even all through the country, must be struck with the similarity of the sys- tem which checks and balances the distribution of your product, from the great central market to the most foreign climes, to that which regulates and controls the monetary operations of a large city. Each acting upon independent principles, which the necessities of commerce have brought about, harmonize so nicely when brouglit in contact, that the fullest compensation is the result of the dairy- man's industry. The majority of your merchants will tell you that you have the use of their capital and experience on too small a margin; but if so, it must be their fault — certainly not yours. It 136 must be true, after all, that the producing, financial and commer- cial interests are mutual, and so blended that each derive the greatest support from the other ; and from this unity, together with the market and credit reporting systems, the dairyman receives his best protection. The banks, merchants, commercial agencies, mar- ket reporters for the press, all vigilantly co-operate in demonstrating to you what is reliable as to your banking institutions, the responsi- bility and integrity of your merchants, and market reports, &c., to- gether with that stimulus which honorable competition ever lends to trade, the article commands its highest value. You scarcely realize the test that the merchant in our line of trade must con- stantly undergo, in order to maintain an honorable position in the trade ; and few, perhaps, ever knew the difficulties that beset the young merchant in his first struggles to obtain an honorable foot- ing. Should he confine his operations to a limited scale, these hardships he may, to a greater or less degree, escape ; but the mo- ment he appears in the great arena of extended transactions, the gauntlet is thrown to him from almost countless competitors, and he thus realizes some of the obstacles which he must meet and combat with. Prominent among these, and which in my judgment cannot be too severely censured, is the insinuating and double-edged remarks of old established concerns when speaking of any new as- pirant, and which strike more deeply and deadly at his very vitality than the openly expressed opinions (be they ever so damaging) of the honest and fearless competitor. To the one he can reply, but to the other there is no defence, for, like the assassin which steals upon you in the dark, he stabs and flees, leaving his victim sutfering f rom the wound, which knows no author. And what occasions this ? Does it owe its existence to necessity ? Clearly not ; the moment a new concern appears in New York, it at once comes under the observation of its bank or bankers, and as it becomes known among the merchants of its own line of trade, makes the acquaintance of the mercantile agencies — institutions whose sole business it is to ascertain the standing and reputation of merchants and organiza tions in all branches of industry. The wants of commerce have created, and in a measure rely on, mercantile agencies, to ascertain and report all information respect- ing the history, reputation and responsibility of all concerns through- out this and other countries. They are independent and numerous, competing with each other in giving the most reliable intelligence, and altogether aim at impartiality. It is an immense machinery, employing armies of reporters throughout the country, gathering information on credits. These organizations and their reporters are at the service of all who, by virtue of membership, enjoy their privileges, and the standing of any concern, new or old, is a matter of easy and rapid ascertainment. Upon what princij^le, then, does this desire to belittle young con- cerns rest 'i Deprived of the old, worn-out excuse of the necessity of placing them right before the business community, through tlie agencies the evil is stripped of its mask, and pregnant within the whole lies the true and real cause, which — candor compels the con- 137 fessiun — is nothing more than a small, petty jealousy, which seeks upon every occasion to underrate by insinuation what it dare not openly assert. That this is a natural inheritance of poor human nature, we shall not deny ; and if any good were apparent in the system, we should be the last to reprobate it ; but it' we meet the issue s(juare in the face, it must be frankly admitted that rich, old, conservative concerns, having reached that acme of prosperity and power which sets at naught the justice due from man to man, seem to think it their duty to make the road as thorny for the young merchant to pass over, as that which it has been their lot to ascend. It is against such odds as these that the new beginner enters this department of trade, which are but among the least of his difh- culties. The greatest skill is required first to secure such agencies through the interior as will act with promptitude and judgment in the selec- tion ol qualities, which, when they arrive on the market, will pass the test of keen foreign buyers, whose terms are extremely exacting as to both price and quality. Such a corps of experienced and re- liable agents, versed in all the producing sections, and who will deal honorably in all respects with their principal, defies competition as against other houses not equally represented. We cannot take from you the article of cheese, at the least deviation in quality or price, and escape the error ; and when we delegate the selecting of purchases to our agents, the utmost care is requisite. Perhaps there is nothing more rare than men suitable for this purpose, and the competition for such is greater than for the merchandise. A house that is so fortunate as to possess these qualifications, has al- ways a market for your best productions, at the highest quotations, with corresponding rates for the lower grades. And while this close discrimination on the part of the agent may sometimes bring him unfavorably in connection with the producer, yet the advantage is secured in New York, In that market the combined interests of the world are represented by resident part- ners and agents of foreign houses, and I believe no more honorable class of merchants exist than those in our city connected with the exporting trade in dairy products. Their dealings are characterized by honor, economy, and skill, w'hich readily places their patronage where they are alike honorably dealt with. On both sides it is found that the best card is fair dealing, and this prevails in the largest extent in tlie handling of your products. This brings us to the subject so often discussed — the closer connection of the producer with these gentlemen, in the belief that thereby much economy and saving would be the result, as it would to a large extent save the profit secured by middlemen in the distribution of the product. But this we believe to be a mistake, and if any advancement is pos- sible in this direction, it must be through those sources entirely be- yond our control, as in the reduction of freight and the minor ex- penses, which considerably decrease the net value. Much has been said pro and con on this subject, the producer asserting in favor of, and fully believing that it is not only necessary but possiljle to re- trench the cost of handling ; while on the part of the factors it is as 138 stoutly maintained that unless a new order of thinojs, which does not at present seem at all probable, is brought about, it cannot be done. And representing as I do the latter class, I am compelled to say, and the experience of the trade the last few years would seem to bear me out, that the percentage in the handling of butter and cheese has reached a point about as low as it will profit the capital and ability represented in this line to work for. The rather Euto- pian dream, as enlarged upon by some of the leading dairying in- terests in the country, to the effect that producers should become their own agents, sellers, and exporters, through regularly estab- lished houses of their own in the city, would, in my opinion, as sig- nally fail in our business as it has in every other line where it has been tried. I scarcely think any one will deny but that the ability at command in the city, which receives and places before the con- sumer, to the best advantage, and at a per centage of two or two and a half per cent,, is about as cheap and economical a commodity as anything which could be hoped to be maintained by the producer becoming his own agent. At all events, should the interior in- terests ever differ with me, so far as to attempt the experiment of this idea, I trust their success may be more commensurate with their expectations than has been the fortune of the majority of factors for the past several years. I hav« endeavored to submit to you something of the features and commercial phases of your production, and before closing feel it my duty to say a word on the subject of the market reports. Too much merit cannot be accorded to these mediums of communication be- tween the city and country ; and I believe there is nothing more essential, or more consulted by purchasers and all interested, than the market reports. All are familiar with the extreme difScult}'^ of arriving at anything like reliable information, where the real facts are distorted and made to serve a hundred conflicting interests ; and how fully, then, should we appreciate any attempt which aims at fairness and reliability, by ignoring the interests of either party, and accepting their opinions for no other purpose than to gain a truthful report. To you, whose home interests render you more dependant on these reports, it is inestimable that the markets should be fairly and justly represented. Yours is a vast interest, and the journals generally acknowledge this by the space given in their columns to the publishment of everything connected with the mar- ket. Conspicuous among these journals, the New York Weekly Tribune may be mentioned, as the most reliable and comprehensive in this particular, and which I believe does as much to commend it to the fireside of every farmer throughout the State, as any other topic of which it takes recognizance. Punctual with every Wed- nesday morning, this paper presents a full and accurate report of all articles of produce ; and the ability with wliich this department is managed, the correctness and estimate of values, its suggestions and coniments upon the general tendency of trade, have long since stamped it as the champion of the agricultural interests. Promi- nent beside the Tribune, the JJt'ica, Herald stands as the faithful re- porter of your local markets, which ever renders it a valuable and 139 trusty means of information. And now, Mr. President, although I feel I have touched but lio-htlj upon a few of the topics which in- terest us all as representatives of the dairy interests, yet I believs they are among the most important of those which solicit the care and attention of this convention, and which I trust to hear so much more ably presented and elaborated from the lips of those gentle- men whose long and intimate connection among you surround their teachings with tnore than prophetic wisdom. In conclusion, then, let me once more thank you for your kindness, and particularly for the attention with which you have honored my few remarks ; and if the future shall realize but half the interest I feel in your success, then it will be as l)right as the best friend of the convention of 1872 could have wished it. General Pratt, of Jefferson, was, on motion of Mr. T. D. Curtis, invited to address the Convention. He said he did not intend to occupy much of the time of the Convention. Forty years ago he liad discontinued farming, and had but recently resumed it, and in the pursuit of it he had made what he considered valuable dis- coveries in the matter of dairy cows. In trying blooded stock, he had found Short Horn Durhams worthless as milkers. He obtained a cow three-fourths Ayrshire and one-fourth Durham. He purchased another seven-eights Dur- ham, and he found her a iirst-rate milker. He obtained another known as Alderney, and also procured a Devonshire. He experi- mented in making butter from these cows. He detailed these ex- periments, and found that the butter from the Alderney cow retained its solidity and firmness, while the butter from the others became oily. From the experiments he came to the conclusion that if the Alderney were graded with the Ayrshire or Durhams, more butter and of better quality would be obtained, the Alderney improving the quality and the Ayrshire or the Durham increasing the quantity. ANNATTO. Mr. De Cordova, of New York, was, on motion of Alexander Macadam, invited to address the Convention in regard to annatto. He said annatto groM's in seeds, on trees, in Brazil and other trop- ical countries. The seeds are used by the natives in soups, gravies and for coloring rice. It imparts a rich color and aroma. The seeds, when ri|)e, are gathered and dried. They are then placed in a vat of water and allowed to remain until the coloring matter is absorbed by the water. This process occupies some months. It is during this soaking period that adulterations are added. Pure annatto is perfectly harmless. Birds will eat it. But in preparing it, it is adulterated. Arsenic, red lead and copper have been found m adulterated basket annatto. Annattoine is also made from the annatto seed. \ALLE OF CORN FOR SOILlXft, Mr. Arnold, of Tompkins, said he had not been aware until late that he had been appointed as chairman of the Committee on For- 140 age Plants, aud was not prepared to speak fully, but would pre- pare some remarks for the press at a future day. He considered corn Urst-rate as a soiling plant if uroperly grown, cared for, and fed. Hon, Harris Lewis, of Herkimer County, offered what he styled a minority report. He believed corn infinitely better than starva- tion, but grass was infinitely better than corn. Mr. Lewis illustrated his position with natural diagrams, consisting of a hard, woody corn-stalk and a handful of sweet, fragrant hay. Mr. Lewis' method of presenting his arguments was novel and striking, and was loudly applauded. Besides the tangible proofs, Mr. Lewis fortified his position with the following reasons : 1st. Because grass is the natural food of the cow, and corn is not. Cattle will refuse corn when they will not grass. 2d. It costs less to grow grass than corn. 3d. It costs less to cut grass than corn. He would say it, but without meaning any offence, that the instinct of the cow is better for her than the reason of some dairymen. Mr. Farrington, of Canada West, had experience with fodder, corn and with grass. He stated that there were times when grass could not be had. Corn should not be overgrown, nor should it be too thick and fine. It should be medium growth. He had kept oxen six or eight weeks on corn fodder alone, and worked them all the while without loss of flesh. There is substance in corn fodder. The cattle relish it. Mr. Curtis, of Oneida, asked what time he cut his corn for his oxen. Mr. Farrington said the corn was sowed in drills and cut all along for six weeks, as it was needed. Some of it was older, some less advanced in growth. Mr. Staples, of Vermont, said last summer he. had ten acres of corn, and he fed it to cows, and they thrived on it. He believed corn an advantageous crop for cows. General B. F. Bruce believed the truth laid between the two as- sertions. Cattle could not be fed on grass advantageously together as it now stands. But there was a remedy, he believed. That remedy was the steam box. He advocated cutting and cooking corn and grass together. He urged the advantages of the cutting and cooking process, and hoped it would be adopted universally. The foreman of a farm owned by Mr. Avery, near Syracuse, and where the cutting and cooking process is practiced, informed him that the saving and cooking process was $10 per cow per year, and as Mr. Avery kept sixty cows, there was a saving of $600 per an- num. The cattle, too, were in capital condition. General Pratt, of Jefferson, told how he got rid of quack grass by ploughing deep, harrowing and using the cultivator three times in succession, and then sowed Southern corn broadcast. The quack grass was annihilated. He urged that sowed corn was more valu- able than grass for cattle. Hon. Harris Lewis, of Herkimer, facetiously, and at the same time pertinently, replied. He said the cows would have preferred the quack grass to the corn. Mr. Farrington had not understood 141 his position, A cow will maintain herself in better condition, give more milk, and the butter and cheese would be of better quality when fed on grass than when on corn. Mr. Walker, of Oswego, supported Mr. Lewis. He said corn is good where grass cannot be secured, but if grass can be grown, it should, as it is better than corn. Mr. Hawley, of Onondaga, also supported Mr. Lewis. Where you cannot get grass, use corn. But if you can get grass, use it in preference, for grass is the natural food of the cow. He advised using sweet corn, when necessary, with grass, instead of Ohio corn. He had found by experience that one acre of sweet corn was worth two acres of Ohio corn. Mr, Staples, of Vermont, had found Virginian corn the best. Mr. Scoville said that corn could be grov/n ten feet high, mak- ing 120 inches of fodder; be would ask Mr. Lewis if his grass could show so much material, Mr, Lewis said quack grass will give a crop of about one hundred inches a season ; orchard grass, about eight feet; Lurcerne, about one hundred inchss. He urged again the greater value of grass, COLORING CHP:KSE, Mr, Farrington, of Canada West, was, on motion of Mr. Arnold, granted leave to speak on aunatto. He was glad to know that annatto, if pure, was harmless. But it is much adulterated, doubt- less. He looked upon the necessity for artificial color in cheese as an indication of an uncultivated taste. He again reo;arded the cost of color as a waste. He would oppose the use of color on the high grounds of truth and a freedom from all misrepresentation. Mr, Staples advocated coloring cheese. He colored cheese and obtained the highest price for it, FINANCE COMirrrTEE REl'OKT. Alexander Macadam, of the; Committee on Finance, reported that they had found the Treasurer's report correct ; and would suggest for the consideration of the Convention the possibility of establish- ing a life membership, $10 or other sum to be required to constitute a life member. The re[)ort of the committee was accepted and adopted. On motion, the Convention adjourned until 2 P. M. AFTERNOON SESSION— WEDNP:SD AY, The Convention assembled shortly after two o'clock, A' ice-Presi- dent Bruce in the chair. The Chairman introduced X, A, Willard, A, M., who addressed the Convention on the subject of Condensed Milk Manufacture. This valuable address will be found in full in this volume, com- mencing on page 55. The lecture was illustrated throughout with large plans and diagrams, which made every part of the description 142 clearly intelligible and very interesting. At the conclusion Mr. Willard was greeted with applause. President Seymour said this industry would open a new outlet for the milk of the country, and the interesting address would be published. He then referred to the social meeting to be held in the evening. He said he was glad to observe many present from our own section, as well as other States, who were not in the habit of attending these conventions, and he hoped all would attend the social meeting and mingle in pleasant intercourse with each other. The social meeting would take place at Bagg's Hotel, at 8 o'clock. The President then declared all introduced to each other, [ap- plause], and he said he should feel free to speak to any one he might meet at the social gathering. He closed by referring to the address of Mr. Willard, who, he said, had placed all under great obligations by the thorough manner in which he had evidently in- vestigated the subject. ELECTION OF OFFICERS. L. B. Arnold, of Tompkins, chairman of the Committee on Nomi- nation of Officers, reported as follows : The Committee on the Nomination ot Officers being satisfied for themselves, and feeling assured that the Association has, equally with themselves, been plea.sed with the manner in which the officers of last year discharged their official duties, see no cause for any es- sential change, and therefore recommend For President — Hon. Horatio Seymour, of Oneida, N. Y. For Yice-Presidents — Hon. Thomas G. Alvord, of Onondaga, N. Y. ; Henrv Wade, of Canada West ; O. S. Bliss, of Yermont ; C. H. Wilder, of Wisconsin ; T. L. Harison, of New York : B. F. Bruce, of Madison, N. Y. ; C. E. Chadwick, of Canada West: J. Y, H. Scoville, of Oneida, N. Y. ; X. A. Willard, of Herkimer, N. Y. ; John G. Cohoe, of Chautauqua, N. Y. ; Alexander Macadam, of Montgomery, N. Y. ; E. R. Stone, of Illinois ; S. D. Putnam, of Minnesota ; Harvey Farrington, of Canada West ; M. Folsom, of New York City ; S. R. Smith, of Erie, N. Y. ; J.^ H. Holloway, of Kentucky ; Halsey Safford, of Cattaraugus, N. Y. ; Hiram Smith, of Wisconsin ; S. L. Lincoln, of Massachusetts ; Gen. T. R. Pratt, of Jefferson, N. Y. ; A. Burnham, of Chautauqua, N. Y. Secretary — Gardner B. Weeks, of Syracuse, N. Y. Treasurer — Dr. L. L. Wis^ht, of Whitesboro, Oneida County, N. Y. L. B. Arnold, S. A. Farrington, L. T. Hawley, H. Coole£' Greene, D. H. BURRELL, Mr. Burrell, of Herkimer, one of the Nominating Committee, presented the following additional names for Yice-Presidents: L. B. Arnold, of Tompkins, N. Y. : S. A. Farrington, of Yates, N. Y. ; H- Cooley Greene, of Pennsylvania. 14:3 President Seymour said he was very much gratified at tlie esteem shown him by a renomination, but he hoped the Committee would present the name of another for the position, as he felt that he might not he able to be as useful in the office of President as some others. Hiram Walker, of Oswego, moved that the entire report be adopted. The report was then adopted unanimously. The President then thanked the Convention for the mark of esteem shown him. The next order of business was the address of Hon. Harris J.ewis, of Herkimer County, Subject : THE WINTER FOOD OF DAIRY STOCK. The subject of winter food, for dairy cows, is one of great im- portance to dairymen, and what I may say on this subject, at this lime, wnll be said more for the purpose of drawing others out, and thereby obtaining knowledge from them, than trom any hope of mine to impart information to this dissociation. All I can hope to do, is to give the conclusions arrived at, from an experience more limited than many of you possess. The more I have consulted the wise and great, the more have I become befogged, on the question of winter food for dairy cows. One chemist tells me that oat straw has so much nutritiv^e element of this kind, and so much of some other kind. But they do not tell us at what stage of growth the straw was cut from which the analysis was made. We all know without any analysis whatever, (or ought to know,) that oat straw cut and nicely cured at a certain period of its growth, is better relished by cows than hay cut at another period of its growth, and badly cured. The conditions of growth and the degree of maturity, ought al- ways to be given with an analysis of hay and straw. The condi- tions of these plants are always changing very rapidly after flower- ing, in a climate like ours. Again, herbaceous plants, and the straw of all our grains having a slow and small growth are much more nutritive, taken bulk for bulk, or ton for ton, than those having a large and rapid growth. Plant growth in Europe is often so different from plant growth here, that an analysis which would guide them into truth, would lead us into error. I have often thought, therefore, that our European chemists, by their analysis of cattle food, would mislead as many of our dairymen as they will enlighten. We must look to our own agricultural colleges for light upon this subject, not only by careful analysis, but also that furnished by careful, practical experiments. In order to show the degree of reliance we may place on the analysis of European chemists, and European experiments to obtain the value of different kinds of cattle food, I will compare the statements of two chemists and seven experimenters as given in a table of nutritive equivalents by Charles L. Flint in his " Milch Cows and Dairy Farming," on page 126 ; and how such an able author as Mr. Flint should have indorsed such a table of equivalents I cannot imagine. Taking English hay at one hundred, lucern has a theoretical 144 value, or value by analysis of 83, that is 83 pounds of lucern equals 100 pounds of hay. Two experimenters put its feeding value at 90, and two at 100, or just equal to hay. Red clover one chemist puts at 75, the other at 78 or 77.9, three experimenters at 100, and two at 90. Ked clover (green) is varied from 311 to 450 by the chemists and feeders. The analyzed value of rye straw is given by one chemist 479, by the other only 527. The experiments in feeding give its value as high as 150, and as low as QQS, which I believe is twice too high. Oat straw has a theoretical value given by one chemist of 383, by the other 415, and a practical value is given by one experimenter of 150, another 400 ; while four give the value at 200, or of half the value of hay. Mangel-wurzel is given a theoretical value of 391 1-3, and a practical value ranging from 250 to 460, by the different feeders. The value of potatoes ranges from 330 to 150, by this table of nutritive equivalents. Indian corn ranges from 70 to 52, and buckwheat is given 9, nutritive value by one chemist of 55 and b}' the other chemist of 93 and 5-12ths. The value of barley is made to range from 33 to 76, but Black, the English experimenter, who makes 33 pounds of barley equal to 100 pounds of hay, probably had all his barley brewed into ale, and drank it himself, to obtain this nutrition. And Schweitzer, the German experimenter, makes 35 pounds of barley equal 100 pounds of hay, I conclude, from his love of lager. Oats are made to vary by this table of nutritive equivalents from 371-2 to 86. Eye from"33 to 71. Wheat from 27 to 64, and oil- cake from 22 to 108. 1 regret that Mr. Flint gave this table of nutritive equivalents a place in his excellent work, which he designed as a " light to our path, and a lamp to our feet." For the more light of this kind we have, the more dark and doubtful will the subject of winter food for dairy cows become. Many dairymen are now raising grain to some extent, and how to use their straw and corn-stalks to the best advantage, is a ques- tion of no small importance to them, and, in fact, to all who are pursuing a system of mixed husbandry. A very few (in proportion to the whole number) advocate cutting and steaming all the coarse feed, with the addition to it of ground grain of some kind, sufficient in quantity to render its nutritive valne about equal to good hay. I believe that dairymen are almost unanimous in their opinions, that, to secure the desired thrift of the cow through the winter, and also to insure her usefulness throughout the coming summer, her winter food should be at least equal to good meadow hay, in nutri- tive value. For those dairymen keeping large herds, and feeding large quantities of coarse fodder, it may be economical to cut and steam the food. As I have no practical knowledge of cutting and cooking cattle food, perhaps silence on this subject would have been the wiser course for me. But as I desire light upon this subject, into which I liave often 145 desired to look, and have hitherto found it more difficult than it is to look tlirough a mill-stone having a big hole in the middle, I will make the following estimate for the purpose of drawing out dis- cussion upon the subject : First. A complete apparatus for cutting and cooking coarse fodder for fifty cows, will cost at least $600. Second. The annual depreciation bj wear, rust, &c , 20 per cent |120 00 Third. Extra labor 75 00 Fourth. Fuel 20 00 Fifth, Average annual repairs 10 00 Total cost each year $225 00 Tin's sura would purchase about eighteen tons of hay, at the average price here in Utica for the last fifteen years. Some dairjmien who have tried cutting and cooking food for stock, regard it as very economical, saving at least one-third of the ordinary cost of wintering their dairy stock. Again, others have tried the system and regard it not only as non-paying, but injurious to the cows. The great saving claimed by the advocates of cutting and steaming food for dairy cows, reminds me of what one of our members of the Central New York Farmers' Club said in a very able paper on the winter food and care of farm stock, at our meeting last Friday. As near as I can remember, he said that " one class of farmers claimed a saving of one-third of their winter fodder by keeping their stock in warm stables, and another class saved one-third by cutting and cooking the food, and when some cute Yankee would invent some way by wliich the other third might be saved, dairying would become an inviting and lucrative business." That a saving may be made by cutting and steaming coarse fodder, I do not doubt, but I do beg leave to doubt so great "a saving as some of the advocates of this system claim, over and above the extra expense incurred. We are too much inclined to shape facts in accordance with theories accepted, or practices adopted. The cow has a very perfect apparatus for cooking, cutting and grinding her food, mouthful l)y mouthful, slowly chew it over, with her eyes half closed, and apparently without efibrt on her part, presenting at the same time a picture of perfect contentment and unalloyed happiness, I conclude that He who made the cow, with her wonder- ful food-preparing apparatus, fully understood all her wants in this respect. To those dairymen who have coarse fodder sufficient for one feed- ing per day through the winter, I would suggest to feed all the good hay the cows will eat clean, night and morning, and the coarse food at noon, with a sutticient (juantity of roots to render the coarse fodder i'ully as succulent as good early cut hay. The internal arrangement of the cow is unmistakable evidence that green grass is her natural food, and so long as she can obtain it in sufficient quantity to satisfy her desires, without too much effort on her part, no additional food will add to her usefulness or s 146 contentment. But the cow in this latitude can not obtain her natural food, nor can we supply it, during our long, cold winters. In supplying her winter food, we can approximate, however, to her natural requirements, to such a degree that her health, thrift, and general usefulness, will be secured. To do this, let us secure a sufficient amount of grass cut during that stage of its growth, when it contains all its nutritive elements for her winter food, in addition to this, just roots enough to keep her good natured, or in other words, just roots enough to give to her dried grass the required succulence. Some dairymen may object to this kind of food for cows, on account of its cost. Let us consider the question of cost for this kind of winter food for dairy cows. The hay costs me about six dollars per ton, and about two tons are required to winter a cow. The mangel-wurzel costs about three dollars per ton, when the crop is good, and the land on which they are grown well prepared. One ton of mangels will keep a cow good-natured all winter, but double that quantity may be fed to good advantage. We will then estimate the hay at twelve dollars, and the roots at six, making the cost for the winter food of each cow eighteen dollars, which all will agree is not very expensive for the best winter food for dairy cows attainable. If hay and roots should be adopted as the winter food for dairy cows by any dairyman present, allow me to suggest that the hay cut last be fed first, as the earlier cut will be the most succulent. Roots have the largest amount of water, or succulent matter, in the tall and early winter, so that by feeding the roots when they contain the most succulent matter with the hay containing the least, and the hay containing the most suc- culent matter with the roots when they contain the least, will balance the food all winter. Roots possess a value as winter food for dairy cows far above the theoretical value given by any chemist, for the simple reason that they aid mastication, digestion and assimilation by rendering the ibod more succulent. Any food capable of doing this, will promote the health of the cow, in addi- tion to the satisfaction and gratification it affords her, I judge that the mangel-wurzel is worth, as cattle food, as many cents per bushel as hay is worth dollars per ton ; that is, if hay is worth ten dollars per ton, mangels are worth ten cents per bushel, and when hay is worth twenty, as it is here now, mangels are worth twenty cents per bushel. And as hay will never be likely to range below ten dollars per ton, in this vicinity, hence, roots costing less than ten cents per bushel can always be grown at a profit, as winter food for dairy cows. After several trials, on a small scale, with carrots and turnips, I have come to the conclusion that with my soil, the most value in cattle food, and at less expense, can be secured by growing the mangel-wurzel than any other roots. I do not wish to undervalue the turnip, or carrot, as winter food for dairy stock, for both possess a value far above their ordinary cost, and are worthy of much more general cultivation. The Long Red, Mammoth Red, or Elvethom beet, will, without doubt, produce the most cattle food per acre, and will do first-rate to feed during the winter. The American Improved Imperial sugar beet, will 147 yield large crops and grow well, on the same land year after year ; are excellent to feed while the cows are giving milk, and will keep well, until late in the spring. The Yellow Globe will yield less per acre than the Imperial or Elvethom, but, like the Imperial, is better than the Elvethom for cows giving milk, and for late keep- ing, I have not been able to decide in regard to the feeding value between the Imperial and Yellow Globe ; the Imperial stands upon its merits, while the Globe is yellow and suits the eye, like yellow butter and cheese. I will conclude this paper, which is longer than I intended, by saying that the American Imperial beet seed can be obtained of Henry Lane, at Cornwall, Vermont, and all the other seeds of Batchelor Brothers, of this city. But these men have not asked me to advertise their goods, and I should not have done it, except for your accommodation. ROOT CILTURE AND STEAMING FOOD. Mr. J. B. Lyman,* of the JS^ew York Tribune^ on invitation of the President, spoke ot the winter care and food of animals. He said in his observation he had noticed that the advancing farmers of the country have adopted root culture for winter food for stock, and in no case had he known of any farmer who, having once adopted root culture, ever regretted it. The most advanced farmers also were adopting steaming food, and they are pleased with the result. He thought Mr. Lewis had overstated the cost of a steaming appar- atus. Mr. Lewis placed the estimate tor cooking food for 50 cows at $600. The speaker had visited the estate of Wm. Crosier, of Long Island. He had prepared far steaming. He proceeded cautiously. He bought the Prindle boiler for $60. The pipe from the boiler went into a home-made steam box costing, perhaps, $5. In the box he placed the food, the steam rising from below. His lire was kept under the boiler about four hours. It had a cooking capacity for forty bushels. His outfit cost about $75. He hired a "new hand," or cheap laborer, for $12 per month and board, to attend the cooking. His apparatus supplied food for one hundred cows. There was no expense beyond the outfit and the labor to run it. He is strong in his advocacy of cooking food. He fed it warn), not hot. He supplied just as much as the cattle would eat. They would nibble away at raw food and consume the cooked. Mr. Crosier thought by cooking he secured the same elements in his winter food that existed in his summer food. Speaking of stock, Mr. Lyman thought one thoroughl^red Alderney to ten others would ])roduce the most desirable selection of stock for making butter. Mr. Lyman urged cultivation of roots. They can be grown at from 3 to 5 cents per bushel. It can be shown that roots are more ])rofitable food for cows where cows are to be kept in a thriving condition, and milk well. The advantage of steaming and cutting has been expressed again and again at 25 and even at 33 per cent. *The gad and sudden death of Mr. Lyman, soon after this Convention, adds a mournful interest to what he said on this occasion.— Skcretart. 148 Mr. Lewis considered that steaming corn-stalks would not render them more nutritious. Dr. Wight, of Oneida, urged that neither side of the question should be exaggerated, but that all should be represented in a fair manner. Mr. Ilawley, of ( juondaga, said his stock did better on well cured hay than on cut and steamed food. He would not advise discon- tinuing cutting and steaming for large stock, but would advise getting along without steaming and cutting for small stocks. He was satisfied Mr. Lewis did not overestimate the cost of cutting and steaming, but rather did not estimate it high enough. Mr. Lewis, in reply to an inquiry, said his beets cost him 5 3-10 cents per bushel last year — this year a little more than 4 7-10 cents. He regarded one feed of carrots per day to horses the most valuable feed that could be given them. More than twice as many bushels of beets can be grown on the same piece of land as can be grown of carrots. Mr. Scliennerhorn urged difficulty in raising mangels, and that mangels were injurious feed for horses. OBITUARY KESOLUTIONS. The committee appointed to draft proper resolutions on the death of Mr. J. B. Dick, a member of the Association, presented the follow- ing : Whereas, Since the last annual meeting of this Association the death of J. B. Dick, Esq., a member of this society, has occurred, therefore. Resolved, That this Association has heard with deepest regret of the death of Mr. J. B. Dick, of Erie county, N. Y. Resolved, That we recognise in Mr. Dick one of the most ener- getic and earnest members and upholders of this organization, and one who was eminently intelligent and successful in his calling as a cheese-maker, justly popular in this society, as well as a man bear- ing an enviable record througliout Western New York. Resolved, That these resolutions be printed in the annual report of this Association, and that a copy be sent to the family of the deceased. Gardner B. Weeks, Halsey Safford, S. R. Smith. The report of the Committee was adopted. SUNDAY CHEESE-MAKING. Mr. Blanding, Chairman of the Committee on Sunday Cheese- Making, presented the following report : The Committee appointed to report to this Convention on the resolution presented at the last Convention by Rev. Dr. Fowler, of Utica, in regard to carrying milk to cheese factories on the Sabbath, would respectfully submit the following report : First. We heartily indorse the views expressed in the resolution 149 offered, and would recoiniiiend that dairymen keep their Saturday night's and Sunday morning's milk at home, setting it away in pans, with as much convenience and as little trouble as possible, for the purpose of making it into butter. That the Sunday night's milk be aerated and cooled in such a manner as to preserve it in good condition until Monday morning, Avhen it may be carried to the factory. Your Committee would also suggest the propriety of delivering the Saturday night's milk at the factory at an earlier hour than usual, and having the same worked up in the evening. Wm. Blanuing, i D. H. BuRRELL, - Com. C. C. House, ) DISCISSION. It was moved and seconded that the discussion of the subject be postponed until to-morrow morning. Mr. Hawley, of Onondaga, moved that it be laid on the table. After considerable discussion, both motions were withdrawn. Mr. Farrington, of C. W., thought that principle, the right of the thing, should settle this matter. If every factory-man would refuse to receive milk on Sunday, some means would be devised to take care of the milk ; nor did he believe that any pecuniary loss would result to any, while the moral effect would be salutary. Mr. Babcock, of Herkimer, said the products of our combined labor amounts to millions of dollars annually, and needs to be per- formed by skillful hands and intelligent minds. If those hands are overworked, or those minds overtasked, the results ai"e less satis- factory. Must it be said that the leading interests of our country are represented by those who disregard the command to " liemem- ber the Sabbath day and keep it holy." Are the interests of the few dollars gained by the present custom of desecrating the Sab- bath, of more value to us than the (juietude of a well kept Sabbath, or its influence upon the rising generation ? Is it true that to get any action upon snch an important subject as the one now before this Association, we must show that there is a gain, or at least no loss in dollars and cents, or that dollars and cents are of the first importance to us ? Can we expect the blessing of the Almighty upon our labors if we disregard his express command ? I believe if we would go to work as earnestly to remedy this evil as we have to improve the products of our labor in other directions, and can have the cooperation of all who desire such a change, the evil can be remedied with but little loss in dollars and cents, while the pro- ducts of our labor would be improved in quality', by giving the manufacturer his proper rest. Mr. Greene, of Pa., did not believe in working Saturday nights ; its result is greater weariness of body and mind. He thought that Yankee ingenuity could devise some means of keeping milk from Saturday night to Monday morning. 150 Mr. Schermerhorn could see no means by which Sabbath cheese- making could be safely evaded. Dr. Wight argued on the same side of the question. The discussion ended with the adoption of the report by a de- cided vote. The meeting then adjourned until 9 o'clock Thursday morning. SUPPKR. A large number of those present at the Convention assembled in the evening for a social reunion and supper at Bagg's Hotel. The occasion was one to be long and pleasantly remembered. THURSDAY— MORNING SESSION. The Convention was called to order by Vice President Bruce, about 9 A. M. He introduced to the meeting Prof. Geo. C. Caldwell, of Cornell University, who proceeded to read the address which will be found in this Report beginning on page 25. This lecture was illustrated with extensive and numerous diagrams, which added much to its value. At its conclusion the speaker was lieartily applauded. Mr. L. B, Arnold, of Tompkins Co., of the committee on the juster apportionment of milk delivered at cheese and butter factories, read the following report : JUSTER APPORTIONMENT OF MILK. The committee appointed at the last convention to mature a more equitable mode of adjustment of the proceeds of butter and cheese factories, have found themselves too widely separated to admit of concerted action, and hence have not perfected any plan as fully as they could desire. That there is a difference in the value of milk is generally con- ceded ; but that the difference is much greater than is usually sup- posed, the committee have no doubt. The amount of dried curd in 100 parts of milk, in the milk of a factory having eleven patrons, varied from 6 1-2 to 11 1-4, each dairy being tested by itself ; and the cream, as it arose in the per cent, glass, in J line, varied from 7 to 13 per cent. ; and in the different cows ot a dairy, in November, it varied from 11 to 22 in one instance, and from 12 to 32 in another. That milk varying so widely in value should draw equally from the returns of a factory, is hardly in accordance with the law of equity. For a more equitable adjustment of the pro- ceeds of cheese factories than obtains by regarding only the weight of milk, we recommend the following : Take some certain quantity ot milk and curdle it in the usual way, with rennet, and weigh or measure the dried curd as a basis lor'dividing the products of the factory. We would suggest doing this as follows : Take a per cent, glass and fill it to the top of the graduated scale with milk from the mess ot one patron, and turn it into some convenient vessel, as a tin basin, to be treated by itself. 151 Do the same with the milk cf each patron, and place them in any situation where they will be equally warmed. A vat of warm water is the best, if convenient, if not, the basins may be floated in a vat of warm milk. Apply rennet to each alike, and when curdled drain off the whey and let the curd be dried in any con- venient way. It will usually dry in 2-1 hours by exposure to the air. If kept warm in the basins, it may be dried sooner. The most accurate way of comparing the curds would be to weio;h them, but as the conveniences for weighing in such small quantities are usually not at hand in factories, the following method is suggested : Put in a per cent, glass some certain quantity of water, say 30 parts, and then drop in the dried curd broken in small pieces, and note how much the water is raised by adding the curd, and the rise will show the per cent, of curd in bulk. Proceed in the same way with each mess of milk till the per cent, of bulk in each is ascertained. In some experiments made in this way by one of the committee, the per cent, of curds varied from 6 1-2 to 8 1-4 in a factory having eleven patrons. This, it will be seen, showed the curd in one patron's milk to be worth 25 per cent, more than another. The mode of adjusting the proceeds of factories from the value of milk thus ascertained, is to make several trials during the season, once a month, or oftener if desired, and take the average value of each man's milk as a basis for distribution. Suppose the milk of patron No. 1 is found, from the several trials made, to average seven parts of curd in 100 parts of milk, then his whole number of pounds of milk may be multiplied by seven, and this product used to estimate his share of the factory's proceeds. If the milk of patron Xo. 2 shows 7 1-2 per cent., multiply his milk by 7 1-2, and use the pro- duct in estimating his share. If patron No. 3 had milk that would yield by the tests only 6 1-2 per cent, of curd, then multiply his milk by 6 1-2, and so on with all the patrons, multiplying each patron's milk with the number indicating the parts of curd, and using the several products, instead of the whole number ot pounds of milk in apportioning the proceeds of the factory. In apportioning the proceeds of butter factories, we can recom- mend no better method than to ascertain the per cent, of cream by the use of the cream gauge, and to multiply the whole number of pounds of milk delivered by each patron by his percentage, and use the products as in apportioning the proceeds ot cheese factories. I>y this method of distribution, each patron will get, with great exactness, the relative value of his milk. If it is rich, he gets a higher percentage ; if poor, a lower one ; and if he waters it, he can hardly tail to get paid in his own coin. It will offer a stimulus for every one to make his milk as good as he can. L. B. Arnold, T. D. Curtis, .r. Y. IT, S(X)VILL, Harris Leavis, The report of the committee was accepted and adopted. After the disposal ot the report Mr. Arnold proceeded with his address on poison cheese, which address will be found in full in this 152 Report beginning on page 90. Unfortunately Mr. Arnold was obliged to leave the Convention soon after the close of his address. Many of the members, appreciating the valne of the facts which he had brought to the notice of the meeting, desired to question the speaker respecting them. He found time to reply to the fol- lowing questions from different gentlemen : 1. Is there any other way to destroy germs in milk than by aeration ? Yes. Agents may be used for that purpose. The sulphites are generally destructive to ferments. The sulphite of soda was ap- plied to the milk examined by Prof Law with complete effect. But it is not desirable to use chemicals in milk of which butter and cheese are to be made, however harmless they may seem to be. Tlie best and most effectual remedy is heat. 2. What degree of heat will destroy them ? Diff'erent germs die at different temperatures. The Arthrococcus or sour milk spores, require a boiling heat and are not always killed at that, while the Micrococcus lose their vitality at 140"^. The ferments detrimental in cheese making, at least those that are notoriously so, die at a heat varying from 180 to 170 degrees. 3. Does killing the ferments in milk make it as good as milk that does not contain them ? No ; the dead organisms give an altered flavor to the milk, and to the butter and cheese made from it, and hasten their decom- position. 4. Does all tainted milk contain fungi, such as those illustrated, or something like them ? Not necessarily. The kind of milk that is recognized and known as tainted milk, is made so from a feverish condition in the cow ; and that feverish condition may be caused by the introduction of ferments from slough-holes, stagnant pools or swamps, &c., when something of the character of what has been exhibited will be car- ried into the circulation of the cow, and cause fever, and be present in the milk. But milk becomes feverish and induces taint by wor- rying the cows in any way, as by driving with dogs, the annoyance of flies, too much exposure to hot sunshine, &c., &c., when such or- ganism as exhibited do not appear. 5. Will airing milk destroy all the germs in it? No. The spores or seeds of fungi in milk seem not to be de- stroyed by contact with the air; but after germinating, the growing plants are killed by exposure to the air. 6. I Tow can you distinguish between micrococcus cells and milk globules when both are in the milk ? By their external appearance. The cream globules are unequal in size, larger and more rotund in form. The micrococcus are mi- nute and a little flattened. 7. In the case of milk examined by Prof. Law, do you know whether all the cows in the dairy give such milk, or only one ; and was there any appearance of disease in the cow, or cows, produc- ing it ? The cows did not all give such milk, but I did not learn how 163 many were affected. There was no appearance of disease other than what was detected by the thermometer. [Note fro>[ Mr. Arnold. — Since the Convention, I have learned by a statement from Prof. Law, that several cows were affected, but not all at once ; two or three at a time ; and that the milk was dis- covered to be faulty by the dairyman, and was taken to the Profes- sor for examination, and was not put on sale ; — that the water is- sued from a spring in a mossy bank, and was collected into a wood- en gutter and discharged into a wooden trough. It did not appear to be bad.— L. B. A.] 8. Does not all water contain living germs, and how are we to know what water is safe to use and what is not ? All stagnant water contains organisms, either animal or vegeta- ble, that make it unsafe to use, or to allbw cows to drink. Though there are often found in spring water certain kinds of germs, there is seldom anything hurtful in cool spring or rock water, or in water that keeps in motion. 9. If germs can be carried in water, through the body of a cow in- to her milk, and retain their vitality, can they not be introduced in- to the body of the cow through other means, and be in like manner carried into her milk ? I have already shown that they reach the milk from feeding cows distiller's slops. The yeast plant, peculiar to brewer's yeast has been found growing in milk from cows fed with brewer's slops. The acidifying germs in sour whey, when fed to milch cows, retain their vitality in the milk of such cows, causing it to sour prematurely. Mow burnt hay, or hay that has been heated in the mow, produces the same result. There are plenty of authenticated cases in which they have been carried into the milk tlirough the lungs by the cows breathing foul air. It is notorious, that tainted milk has a cotmy smell, or a smell like the stall, especially when it is confined in a tight can or warm- ed up to blood heat, or nearly. Now, if the fungi shown, or some- thing like them, are the cause of tainted milk, why does the milk have this cowey smell instead of the odor produced by the fungi ? In other words, why does not milk smell like the cause of the taint, instead of having, as it usually does, a very strong animal odor ? This coivey smell or animal odor^ as it is called, is an effect rather than a cause of tainted milk, and its intensity may generally be taken as the measure of the disturbing cause. This kind of odor which always, to some extent, belongs to milk, is the greatest when the temperature of the cow is at fever heat. If a cow drinks swamp water it will become a disturbing cause of health and produce fever, and reproduce in the milk the smell of that water. In such a case the increasing fever produces a corresponding increase of animal odor, and it often becomes so strong as to obscure the odor from the direct cause of taint. A cow drinking from a stinking mud-hole will retain the smell of the muddy water prominently in her milk, because it will be stronger than the cowey odor produced by the fever occasioned by drinking the muddy water. Animal odor is usually the leading 154 odor developed in tainted milk, and in the whey and curd in the process of scalding, as it is termed, because it is itself a ferment that increases with marvelous rapidity under favorable circumstances, such as occur in warm milk and whey. RESOLUTIONS. Dr. Wight, of Oneida, offered a series of resolutions, which, on motion of Mr. Scovill, were made the special order immediately af- ter the opening of the afternoon session. The next speaker introduced to the convention was Mr. William Blanding, of Broome county, who addressed the Association on the question, — 'is it policy to take any cream from the milk before making it INTO cheese, and IF SO, HOW MUCH 9" 'J I propose to make but a few remarks and suggestions on the sub- ject before us, and then leave it for discussion by the members of the Association. One of the first points, on the negative of this question, that meets us is,^ — the quality of the cheese will be injured by skimming. We all admit that a skimmed "white oak"" cheese is hardly worthy of the name, and the lover of good, rich, nutty-flavored cheese would think it in a more appropriate place if stored in our arsenals as mu- nitions of war^ than placed on our tables as an article of food. If we depend on butter as the principal product of the dairy, we, of course, take all the butter we can from the milk, and make the res- idue net whatever we can, whether in skim cheese or by feeding. But not mnch of this kind of cheese finds its way to the European markets. Our best cheese, or that mostly exported, comes more directly in competition with the English product, and by it, more than any other, is its good or bad qualities measured. And any fac- tory that makes a cheese that compares favorably with the best Eng- lish make, secures a reputation which yields an extra percentage in dividends to its patrons. But does the English cheese contain more butter than ours ? On the contrary our cheese, by analj^sis, shows richer in butter than theirs. When the American cheese reaches the other side of the water — if poor in raanufacture^ ever Qo porous and spongy, or ever so poor in flavor — it is not poor in hutter, but is richer in that quality than the goods we are striving to imitate or excel. This would seem to indicate that the excess of butter might be saved and the quality secured by good milh, careful manufacttire and curing. It is a question with some whether all the cream will work into the cheese if it once becomes separated from the milk. I have had an opportunity for some observation by working up the milk twice a day, as compared with once, and have had as good results in both quality and quantity in the latter case as the former, and in both cases had, as far as I could see, an equal amount of cream rise on the whey vats. I think it must be evident to all cheese makers that there is a loss of butter in the process of making. The whey may rise above the curd, green and clear, but 155 after standing a few days, a heavy cream appears, from which, in some factories, hundreds of pounds of grease are made and sold every year, while the great bulk of it goes to the swine. In our factories, where we receive the milk twice per day, we take off what cream rises on the night's milk, the morning milk is added and made up. Where we practice this, we are obliged to buy all the grease lor our cheese ; our whey does not furnish any. It seems to me we had better save this cream and make it into fine butter, than let it pass into the whey vat. We have been satisfied with our re- sults under this plan, and our goods have given good satisfaction in the market. Prof. Caldwell told us last year in regard to the best of Swiss, French and Holland make of cheese, and one of the thoughts he suggested for the consideration of members of this Association was that some of the best and most highly prized cheeses are made from wholly or partly skimmed milk, so that an additional income is de- rived from the cream worked into butter. In our process we take about one pound of butter from every one hundred pounds of milk, or about five and one-half pounds of cream. Our product of cheese is lessened about one pound in ten. But adding the butter to the cheese, calling it all cheese, our product is about the same, so the advantage is the difference between the price of a pound of butter and a pound of cheese on each one hun- dred pounds of milk. The member from Vermont asked if the milk could not be so agitated that no cream would rise in the vat, but that it would all be worked into cheese. Mr. Blanding said he wished to hear that question discussed. Mr. Walker, of Otsego, asked if leaving in all the oil did not cause the cheese to be "off flavor^' sooner. Mr. Blanding had noticed that a rich cheese lost flavor soonest. lie thought the oil was not fully incorporated in the cheese, but re- mained b,y cohesion merely. Mr. Farrington, of Canada, had had forty years of experience. He thought, by keeping over night, the cream became chemically changed. It will pass off in the whey and be lost, so far as the cheese is concerned. He had no difficulty in getting whey oil to grease his cheese, if the whey were left to stand in a clean vat, where no acid remained to cut the oiJ. He liad found out that hogs could be fedto just as good advantage with whey from which three- (piarters of the oil liad been removed. The albuminous matters remain in the whey. It does not coagulate with any thing- You can discover this by boiling the whey and obtaining a whey curd. The sugar also remains in the whey. With whey as food, without any grain, his hogs had been kept in good condition. He advised taking off what cream rises over night. It will be found a saving. To leave the cream in the milk from which cheese is made, is to waste it, for its nature changes and you can not secure it in the curd. EXPERIMENTAL DAIRY FARM. The report of the committee on the advisability of soliciting an 156 appropriation by the Legislature of funds to establish an experi- mental farm being called for, Mr. T. D. Curtis, of Utica, stated that the committee had not given the subject consideration. The chairman,Mro J. B. Dick of Erie, had died. I^o consultation had been held with Mr Piatt, the other member of the committee. Mr. Curtis deemed the matter of universally recognized importance, and thought it might be brought directly before the convention without the formal report of the committee. He introduced a res- olution that the matter be immediately brought before the Legis- lature. That Hon. Horatio Seymour, of Oneida county, General B. F. Bruce, of Madison, and Secretary T. L. Harison, of the State Agricultural Society, be suggested as the committee in whose hands the appropriation be placed, and that this committee should act under the directions of the Dairymen's Association. Mr. Cur- tis advocated his resolution earnestly and fittingly. General Bruce advocated the measure strongly, speaking of the great im- portance of the dairy interest, and claiming that it merited the material support of the State, Hiram Walker, of Oswego, and other gentlemen, made favorable speeches, and the resolution was unanimously adopted. The convention then took a recess till afternoon. AFTERNOON SESSION — THURSDAY. The closing session of the convention began at 1:4:5, with Gen, B. F. Bruce, of Madison in the chair. On motion of Mr, Hawley, of Onondaga, Hon. Harris Lewis, of Herkimer, and Mr. T. D. Curtis, of Oneida, were added to the committee to solicit an appropriation from the Legislature for the purchase of an experimental farm. The following resolutions originally offered by Dr. L. L. Wight, of Oneida, were now presented by different members : Resolved, That at the expiration of each year, $200 be drawn from the treasury and paid to the Secretary for his services in compiling and issuing the annual report, and such other services as he may be called .upon to perform. The resolution was adopted. Resolved, That $200 or so much thereof as may remain in the treasury at the close of the year, be offered as premiums on essays to be read at the convention of the Association, in 1873, on subjects appertaining especially to the interests of the manufacture of butter and cheese. Such premiums to be awarded by a committee of five, appointed by the chair for such purpose, in the following propor- tions.— Best essay, $100 ; second best, $50 ; third, $25 ; fourth, $15 ; fifth, $10. The resolution was laid upon the table. Resolved, That when the convention do adjourn, it adjourn to meet in Utica, on the second Tuesday in January, 1873, and con- tinue three days. Adopted. By Mr. Scovill, of Oneida — 157 Resolved, That we consider as an essential pre-requisite to goo 1 cheese-making perfect neatness as connected with every utensil used in connection with the dairy, and do especially recommend the use of tin milking pails, from the facility with which they may be cleansed with "boiling water ; and we recommend as essential that the milk be immediately aerated and cooled as soon^jas drawn from the covfs. Resolved, That we confidently believe that if the above requisites are carefully followed patrons may expect an increased yield and improved produ(;t. The following resolution was ottered, and after discussion was adopted : Resolved, That Article 6 of the articles of the Association be so far amended as to read : " The payment of $1.00 shall admit any per- son to all sessions of an annual meeting, and that the additional payment of 75 cents shall entitle him to the annual report for the current year." Adopted, The following report was tlien read : The committee appointed to examine '" Brintnall's Revolving Cheese Turner," having examined it, regard it as an evidence of in- ventive genius which we would be glad to encourage in behalf of dairy husbandry, but we do not feel sufficient confidence in its merits to warrant us in giving it an unqualified recommendation, but would rather recommend it to the attention of those desiring labor-saving apparatus of that kind. S. A. Farringtox, ] A. M. KiBBE, - Com. G. Merry, ) Mr. Farrington, of Canada West, next moved that the resolution relating to appropriating $200 for prize essays be taken from the table. Carried. Considerable discussion of the matter ensued, after which the previous question was ordered, and the resolution was then lost by a decided vote. Mr. S. A. Farrington, of Yates county, was now introduced to the convention, and read the following address on DAIRY farming IX CONNECTION AVITH GRAIN RAISING. The experience of the past season, has convinced the farmer, the grain raiser, as well as the dairyman, that if he would have his re- ceipts sufficient to cover his legitimate expenses, he must husband his resources, or in other words, he must make every hour's labor count, and every acre produce to its utmost. As a natural out- growth of this state of things, the subject of "mixed husbandry," has forced itself upon the minds of the thinking portion of the farm- ing community. The danger of the farmer of relying entirely upon a single branch of industry, as is quite generally the custom throughout the oldest dairy districts, is being apprehended to a certain extent. Mr. Wil- lard has, for several years, recommended to the dairymen of Herki- 168 mer and vicinity that tliey raise more grain in connection with dairying than is customary. That each farmer ought, at least, to produce sufficient wheat for his family ; a sufficient amount of coarse grain to feed his teams, and a liberal supply for his herd in the spring of the year, assuming, of course, that a sufficient of his land was adapted to raising grain. But the receipts to the dairyman for several years past having been quite satisfactory, this advice has quite generally fallen upon unheeding ears While upon the other hand, the grain farmers of this and the Western States, not being satisfied with their receipts, and perhaps being stimulated very much by what dairymen were doing, have gone to making cheese or butter. And in many cases, both in connection. Factories, almost without number have been built in these sec- tions within the past few years, and cheese-making has been rushed into many localities to the abandonment or neglect of their accus- tomed business^ and from not having realized the fact that their lands were not naturally as well adapted to grazing as the old dairy lands, besides too much of it having been almost continually plowed and cropped, and the elements that should be in the soil necessary to produce a fine flavored and meaty cheese, having been very much exhausted, and in most cases not having provided against the exigency of a drought, which is so common in most of the grain regions, and, as might be expected, when an individual or commu- nity go into any business they don't understand, and run it to the extreme, the result has not been as remunerative as was anticipated. With the experience of the past before us, it seems to me that to adopt the mean between the two extremes is the best course to pursue to produce the most satisfactory results. For the purpose of showing what may be done by connecting both branches of in- dustry under consideration, I will first take a grain farm and show its usual receipts and profits, and then connect dairying therewith and show the result. I will take a farm of 100 acres, arable land, and will suppose it to be rich enough to produce 35 bushels of corn to the-acre, 25 bushels of barley and 15 bushels of wheat, and that a rotation of crops is followed by two years of seeding. It would then contain three fields of 20 acres each, and 40 acres of grass land to be divided between pasture and meadow. At present prices the products of such farm would be : 20 acres of corn, 35 bushels per acre, 75c. $ 525 " " barley, 25 " " 60c. 300 " " wheat, 15 " " 1 50 450 And 15 head of young cattle could be kept summer and winter (besides cows sufficient to furnish milk and butter for family use) that will make an annual gain of $15 per head 225 And we have total product, $1,500 At customary rates of renting such farms, it costs one-half the products of such land to raise them, leaving proceeds with which to 159 pay taxes, repairs, &c., $725. (The price of wool and mutton hav- ing materially advanced within a year or so, undoubtedly some more could be made by substituting a part or all of the young stock with sheep. But from this not being the general custom among farmers, I have left them out of the calculation.) We will now suppose the same farm be devoted to grain and dairy- ing in connection. We will divide the farm into three 18 acre fields for corn, barley and wheat, respectively, and 6 acres for soil- ing crops, roots, etc., and 40 acres for pasture, upon which we will keep 20 cows, which should make 400 lbs. of cheese each, at 10 cts. per lb., after deducting cost of manufacturing, etc., 8000 lbs. cheese at 10c net $800 00 20 lbs. of butter to each cow, at 25c., 100 00 20 " " pork " " " 6c., 24 00 20 calfskins, " 1 00 20 00 18 acres of corn, at 35 bush, to the acre, at 75c., 236 25 18 acres of barley at 25 bush, to the acre, at 60c ' 270 00 IS acres of wheat at 15 bush, to the acre, at 1 50 ' 405 00 Total receipts, _ $1855 25 It costs on a dairy farm for two-thirds of the cheese and butter $360, and one- half the grain and pork $477.62. De- duct depreciation of stock $100, making- whole expenses $937 62 Net proceeds, $918 63 Leaving a balance in favor of grain and dairying, of $193. You will see that I have given the grain and dairy farm credit for but 9 acres of corn sold. Neither has there been any meadow allowed, as I have calculated that the 9 acres of corn, with the fodder from 18 acres, and the barley and wheat straw from 36 acres, would be abundantly sufficient, without any hay, to winter all the cows and necessary teams, which a moment's reflection will satisfy any tliink- ing person is correct,without giving the value of the different grains and fodder in figures, wliich I liave dispensed with as much as pos- sible. I will now take a dairy farm of the same size and value, and show its products as ordinarily conducted. Such a farm will keep 30 cows ( and the necesary team) that will produce 400 lbs. cheese each, 10c $1200 20 " butter " 25 150 20 " pork " 6c 36 30 calf skins " 1 00 30 Total products $1,416 160 For expenses 2-5 cheese and butter $540 For expenses, 1-2 pork and calf skins, 33 Depreciation on stock 1 50 Total expenses $723 Net profits 1693 Some years since, Hon. Geo, Geddes, at one of the State fair dis- cussions of this State, was credited with saying that more stock was kept upon grain farms than upon dairy farms. Whether or not this is entirely correct as a general principle, I have not the statis- tics to show. But the statement certainly comes from high author- ity, and is sufficient to show that a much larger amount of grain may be produced on daiiy land than is now common. I will now connect upon the same farm, grain-raising with dairy- ing, which will keep thirty cows. Allow me to say right here that a farm of the same value per acre in the dairy districts, from its more natural adaptation to grass, will keep more stock upon the same number of acres, if fed upon grass and hay mainly, than can be kept in the same manner upon a farm in the grain districts. We will suppose that 40 acres for pastures, 5 acres to soiling and 55 acres to meadow and grain. We will select fields from the whole farm to plow that are best adapted to tillage and grain, or such as may require re-seeding. But a small proportion of the dairy lands are naturally as well adapted to grain raising as the grain farms of the same value ; but in a farm of this value we will suppose that there is enough from the whole farm to furnish thirty acres of good, productive grain every year, and arranging it so that none of the land should be in grain more than three years in succession and into grass less than two years in succession. Then we will have 15 acres of meadow, and 30 acres of corn, oats and wheat — either win- ter or spring wheat, as the land or circumstances require — and we have for 10 acres of wheat at 15 bush, per acre, 1 50. . $225 00 5 " corn " 35 " " 75... 131 25 5 " oats " 50 " " 50... 125 00 30 cows at 400 lbs. cheese each 10c 1,200 00 20 " butter " 25c 150 00 25 " pork " 6c 45 00 30 " calf-skins 1.00 30 00 Total product $1,906 25 li or expenses, 2-5 cheese and butter, 1675 00 Grain, pork, &g 278 13 Depreciation on stock, 100 00 Total expenses, $1,053 13 Net profit $853 12 The 15 acres of meadow is supposed to produce 22 1-2 tons of hay; 10 acres of corn fodder, equivalent to 10 tons of hay, leaving necessary to winter the 30 cows (estimating two tons of hay or its 161 equivalent. The 10 acres of corn and oats not credited to the farm as sold will furnish at the yield given 18 1-3 tons of meal, which, with the oat and wheat straw from 20 acres, 3'ou will readily see is much more than equivalent to the 28 1-2 tons of hay lacking, and is abundantly sufficient to winter the herd and the necessary teams. Thus I show a balance in favor of sowing grain in connection with dairying over that ot dairying alone of $160. In these estimates I have supposed the farms were rented, which, if conducted by the owner, would increase his net receipts, as no tenant is expected to work for just day wages. In addition to this balance from a mixed husbandry, there is another of vital importance, which is far too little thought about, viz : the converting so much of the grain and fodder into cheese and butter, and thereby drawing upon his soil lightly. While the grain farmer, in disposing of his grain or con- verting it into beef and selling it off the farm, is constantly drawing heavily upon his land, and while the dairy farm may and should be improving in fertility, the grain farm must naturally be dimin- ished in productiveness, and I believe the facts will substantiate tiie statement. Thus I have given the course usually adopted by farmers general- ly, while I am well satisfied the profits might be very much enlarged if a judicious system of soiling and high feeding were to be adopted. A number of years since, A. L. Fish, Esq., of Herkimer, desiring to ascertain the result of hio;li feedinor, reduced his herd from 60 to 30 cows, and in addition to giving them the same range that the 60 herd formerly had, fed them liberally with shorts and whey all the season, and the result was 81T lbs. cheese to the cow, while he had formerly produced from the 60 cows 100 lbs. to the cow. He told me that tor five years in succession his herd averaged over TOO lbs. to the cow. Another very important matter to insure successful dairying, es- pecially in the grain districts, is that of soiling. A large portion of our country is subject to a drought of longer or shorter duration, nearly every season, and hence a part of the season there is no re- liance to be placed upon ordinary pastures, and some soiling crop ])ecomes all important, if for no other reason than to supply this deficiency. J)Ut this brings to my mind another thought, which is this. We, as farmers, have been, and are too much of the opinion that nothing save the ordinary pasture and meadow is profitable. But 1 suppose no one doubts that an acre of land equally well adapted to grain or grass, will afford very much more feed than it devoted to grass. To illustrate, suppose an acre will afford one and one-half tons of hay, and the usual allowance will keep a cow 150 days, and if in pasture will keep a cow 90 days. Xow we will suppose it to be ])lanted to corn, and that it 3'ields 35 bushels, and the equivalent in fodder of one ton of hay, which is only an average yield for good land. It is laid down that 5 lbs of corn meal is e(|uivalent in nu- triment, to 15 lbs. of the best hay, and 35 bushels of corn will make one ton of meal, which will be ecpiivalent to fodder and meal, to 3 1-4 tons of hay, which would keep the cow 350 days. But it may 162 be said that after deducting the cost of extra labor over that of pro- ducing the hay, we have not made anything. Let us see : Sup- pose it cost $3 to cut and secure the 1 1-2 tons of hay, Kow suppose it costs $12 to raise and secure the acre of corn, and assuming that the interest on the land in each case is $7, and we have the cost of the hay, 1 1-2 tons, $10, against the corn and fodder (which is equivalent to 3 1-4 tons of hay,) at $19 ; costing 5 1-2 cents per day to keep the cow, against 7 cents per day if kept on hay. From the experience of several farmers, with whom I am acquainted, it has been ascertained that four pounds of wheat bran per day, with what straw a cow will eat, will keep her equally as well as 21 pounds of hay per day. If more grain, soiling crops, roots, &c., were raised and fed upon our larms, (instead of hay,) of course a much larger amount of stock could be kept, and the more stock the more manure there is made, and the more manure the more productive will be the land. And not only so, but unques- tionably the stock would be much healthier than as usually kept ; and as 20 tons of mangolds may be produced from the acre, and as it has been ascertained from analysis and experience, four pounds are equal to one pound of the best hay, shows that it will pay the dairyman well to raise them. I believe the chief reason why the English farmer is able to pro- duce so much more from his land than is usual with us, to be from the fact that he raises and feeds more roots in connection with rich, concentrated food, with hay or straw, to get the bulk, and conse- qnently manure heavily. In the oldest dairy districts, undoubtedly, the yield of grass and hay many times might be very much increased if the land Avas plowed oftener and re-seeded. Soil is frequently very much benefited by simply plowing, thereby loosening and dissolving it. If soiling was more generally adopted by dairymen, the amount of stock kept might be very much increased. Mr. Fish, in experimenting as to the value of soiling, produced from an acre of land, 36,000 pounds of corn fodder (green). He put one cow in the stable, and fed her exclusively on the corn, and she ate 100 pounds per day ; and the acre at this rate, would keep her 360 days. This cow, while eating the corn fodder, gave 30 pounds of milk per day. Take the average of dairy lands, and four acres are required for the summer and winter keep of one cow ; while those who practice soiling tell us that by that method one acre is sufficient. Another saving to the dairyman might be made by cooking the food for his stock during the winter. Hon. W. I. Skinner, of Herkimer, cooked the food for his herd of 40, and found that aft3r deducting cost of extra labor, interest on money invested in cooking apparatus &c., that he had made a saving of 25 per cent, over the usual method. In the examination of this subject I have avoided giving the value in nutriment of the different grains, hay, roots, &c., in figures as laid down by scientific men, deeming the experience and obser- vation of practical men sufficient. I have taken this opportunity to throw out a few suggestions in relation to subjects which, as farm- ers of to-day, when lands, labor and taxes are so high, we need to 163 investigate. The farmer should bring his brain into action as well as his muscle. He should not cling with such tenacity to his accus- tomed habits because his father or grandfather did thus and so. But he should break away from the anti'juated opinions, notions and habits, and launch forth upon the vast and unexplored regions of thought and action. Mr. Seth Bonfoy, of Herkimei', moved that speakers who deliver addresses before the Association at its next convention be limited to thirty minutes' time. This brought on the making of several amendments, and a long and quite animated discussion, varied with the offering of sugges- tions and r3solutions, and finally the whole matter was on motion, tabled until the next convention, Mr. Alex Macadam, of Montgomery, offered the following sugges- tion : The valuable and instructive paper read by Mr. Arnold this morn- ing touches the point of the most vital importance to the cheese- makers of America, inasmuch as it distinctly proves that milk in many instances is sufficiently injured to produce badly tainted milk and floating curds before it is drawn from the cow, and I am of opinion that as much as nine-tenths of it is so produced, and that the most important points to which the attention of American cheese makers can be turned, is to the production of the best possi- ble quality of cheese from milk so tainted, for as long as the ther- mometer is liable to raise over 90'^, through the months of June, July and August, just so long will there be floating curds and tainted milk to contend with, no matter how well the milk is cooled or aerated, or what care has been taken Avith the utensils with which the milk has come in contact. Mr. Ilawley, of Onondaga, said a close-fitting wet jacket put on cans of milk will keep the milk cool while being transported to the factory. ABORTION IN cows. On motion, Mr. Briggs, of Chenango, was requested to prepare a paper giving the facts concerning his claimed discovery of a pre- ventative of abortion in cows, the paper to be published in the report of the Association. ADJOUKNMENT. Just before four o'clock the Convention finally adjourned. 164 ABORTION IN COWS. COMMUNICATION FROM L. M. BRIGGS, ESQ., OF CHENANGO CO. Gardner B. "Weeks, Esq., Secretary, cfec, Dear Sir : — Your communication of Jan. 13th, at hand. I am very much flattered by the vote of the Association you represent so viTorthily as Secretary, inviting me to prepare a paper on my " The- ory of the Cause, and Bemedy for Abortion in Cows," and pleased to have an opportunity to partially explain my ideas on the subject After years of observation and research in this matter, I am con- vinced that the original cause of abortion in cows, exists in the ex- haustion from the soil of the pastures and meadows of our dairying states, of certain substances elementarily necessary to the replace- ment in tlie blood of the animal, those organic compounds used in the vital processes of foetal development, thereby causing a depraved condition of the blood. All are aware, that after a certain length of time our farms become devoid of something essentially requisite to ensure a proper degree of health and development. Some advo- cate plaster, some lime, some anchor their hopes in ordinary manur- ing, others have numerous remedies. None have succeeded in reaching the desired goal, until at present. In consequence of the depraved condition of the blood before mentioned, the growth of tissues necessary to the perfect development of the foetus, is abnor- mal and imperfect, laying it open to the attacks of parasitic organ- isms, which by their action cause the premature expulsion of the foetus, and the consequent train of evils. There are two methods of curing the evil : one immediate, in the animal — the other requiring a longer period, and of no immediate benefit, by supplying the soil with the lacking elements. The first method of curing, I accom- plish by administering in the most convenient form such substances as I have found, after repeated trials and patient observations on the result, to be the cause of the impoverished condition of the blood, by their absence, with such others as are necessary under the cir- cumstances. The subject is of national importance, and I trust that sufficient interest will be felt in it to cause the authorities to place it before the people in the manner it deserves. Had I the leisure, and means sufficient, I would write a more extended and complete essay on the subject of Abortion in Cows — its causes, efiiects, &c., including recipes, with full directions for the cure of that great scourge to the dairying districts. Respectfully, LEMUEL M. BRIGGS. North Pitcher, N. Y., Jan. 27, 1872. FACTORY REPORTS FOR 1871. KTEVv^ YOPLK. ONEIDA COUNTY. Wiyhi's Factory^ Whlteshoro. — Number of cows, 900 ; pounds of milk, 3,005,959 ; pounds of cheese, 302,745 ; pounds of milk to 1 pound of cheese, 9 93-100 ; average sales of cheese, per pound, 12 2-100 ; expenses of making and furnishing, 1 82-100, per pound ; net sales of cheese, per pound, 10 20-100 ; amount ot money dis- tributed to patrons, $30,880 ; value of 1 pound of milk, net, .01027 cents. Season commenced March 21, and ended Nov. 23. The above fractions are not exact, bat very nearl}^ so. — L, L. Wight. Weeks' Factory, Verona. — Season began April 3d ; closed Nov. 3d; whole number of cows, 800; average number, perhaps, 725 ; pounds of milk received, 2,706, 791, which made in green cheese, 282,151 pounds, and of cured cheese, 271,3-47 ; shrinkage, 10,804 pounds, or nearly 4 per cent. ; pounds of milk required for one of green cheese, 9 59-100 ; of cured cheese, 9 97-100 pounds. Twenty- seven sales of cheese were made, at prices ranging from 13 cents down to 10 1-4 cents, and then again rising to 13 5-8 cents per pound ; the average price obtained being 11 93-100 per pound. — Net to patrons, per 100 pounds of milk, was $1.01 1-6. — G. Merry. Willow Grove Factory, Tranton. — Season commenced April, and closed Nov. 1 ; and the night's milk was allowed to be skimmed in the morning during the month of October ; whole number of pounds of milk received, 2,956,930; number of pounds of cured cheese made, 289,760 ; number of pounds of milk re(piired to make one pound of cheese, 10 20-100; average price received for cheese, 11 706-1000 ; total sum received from sales was $33,920.99 ; paid to patrons, $29,056.05 ; paid to Alonzo Westcoat, makdr, $1,883.41 ; 166 paid for use of factoiy, $1,159,04 ; paid for furnishing. $1,816.11 ; cash in hands of treasurer, $6.38. The furnishing fund was all paid to Henry Miller, who was principal salesman, and purchased all the materials. He paid for boxes, $715.84; paid for salt, $106.25; paid for bandage, $166.10; paid for rennets, $374.22; for wood, $245.74 ; for annatto, $82.20 ; the balance was paid lor expenses of selling, service of salesmen, service of treasurer, stamps, &c. — Henry IBkoadwell, Treas. Lee Centre Factory. — Comujencing April 3, ending Nov. 4 ; num- ber of cows from which milk was received, 931 ; whole number ot pounds of milk received, 2,220,325 ; number of pounds of cured cheese made, 225,271; average number of pounds of milk required to make a pound of cured cheese, 9.85 ; number of cheese made, 3,149; average weight, about 71 1-2; number of sales, 12; total amount received from sales, $25,415.42 ; highest price per pound for cheese sold, 13 5-Sc. ; lowest, 10c. ; average, 11.28c. ; whole amount of expenses charged patrons for making 100 pounds of cheese, $1.70 ; amount paid Robert McAdam for making and furnishing, $3,829.55. I will say that in the season for makinij: cheese, when it required the most milk to make a pound, the maker, Mr. McAdam, had the milk from some 931 cows, until the lirst or middle of September, then one-fourth of the milk was taken from the factory for making butter and other purposes, making a material difference in the av- erage for the season. If it had not been taken from the factory until the 4tli of November, at the time the factory closed, it would have required but a small fraction over nine pounds. — E. F. Wentworth, Salesman and Treasurer. Wilcox^ Factory, Sauquoit.—T\\Q season commenced April 24, and extended to Nov. 2 ; number of pounds of milk received, 433,- 951 ; from which 42,607 3-4 pounds cured cheese were made ; ave- rao-e weight of cheeses, 55 pounds ; number of cheeses made, 770 April 24th to May 6th, 10-69 pounds milk made 1 pound of cheese May 6th to May 20th, 10.72 pounds milk made 1 pound of cheese May 20th to June 1st, 10.37 pounds milk made 1 pound of cheese June 1st to June 17th, 10.03 pounds milk made 1 pound of cheese June 17th to July 20th, 10.17 pounds milk made 1 pound of cheese July 20th to Aug.lOth, 10.43 pounds milk made 1 pound of cheese Aug. 10th to Aug. 31st, 10.34 pounds milk made 1 pound of cheese Aug. 31st to Sept. 30th, 9.67 pounds milk made 1 pound of cheese Sept. 30th to Nov. 2d, 10.02 pounds milk made 1 pound of cheese Average number of pounds of milk for one of cheese, 10.185, beinj. .315 less than the average of the previous year; patrons paid $1.85 per hundred fpr manufacturing, furnishing and delivering at factory, ready for market.— (teo. D. Dunham, Sec'y. 167 HERKIMER COUNTY. Fairfield Dairy Association^ Fairfield. — This factory has made cheese for the last four years, summer and winter, not stopping in the fall and commencing again in the spring; but I will report from the 1st of March to the 1st of November, 1871 : Whole num- ber of pounds ot cheese sold (not including what was used by pa- trons,) 350,421. pounds; cash received for same, $39,235.35; whole number of sales average 11 19-100 cents per pound; number of pounds of milk for a pound of cured cheese, 9 95-100 ; net value of one pound of milk, 1 16-100 cents. I would say that we had the milk of about 960 cows, and at the present time we are making IS cheeses per week ; weight, 60 pounds, cured. — Johx F. Harvey, Secretary. Feb. 12, 1871. Iteport of Paiius IIollow Factory. — Opened on the 30th of March, closed on the 29th of November; whole number of pounds of milk received, 1,009,722 ; proceeds were 106,411 pounds; num- ber of pounds of milk to one pound cheese, 9 48-100 ; the average price per pound of cheese was 11 79 100 cents; average price per 100 pounds of milk was $1.2426 ; amount of cash received was $12,- 547.07; number of boxes of cheese w^ere 1,73 L ; number of days in sales were 212 ; number of sales made were 18 ; the average weight of each cheese was 61 47-100 pounds ; the average number of cheese made per day were 8 11-100; greatest number of cows were 351 ; average number of cows during the season, estimated 300 ; greatest price received for cheese, 14 1-2 cents per pound ; lowest price re- ceived, 10 cents per pound. — Charles Ktjxo, Proprietor. MADISON COUNTY. South Jordan Factory., Brool^field. — Greatest number ot cows, 435 ; pounds of milk received, 1,320, 824 ; pounds of cured cheese sold, 137,374; amount of money received, $15,953.47; expense per 100 pounds, for making, ifec, $1.91 ; pounds of milk to pound cured cheese, 9.61 ; net price to patrons for 100 pounds milk, $1,009 ; highest price received, 13 1-2 cents ; lowest, 9 l-2c. ; average, 11.61c. ; number of cheeses made, 2,020 ; cheese sold at factory, to patrons and others, 8,000 pounds ; commenced making April 3d, closed Nov. 17tli. The expense includes insurance, drawing to railroad, about 8 miles, and all other items. Milk was skimmed from Oct. 1st till the close of the season. Factory uudei- the nianniremont of Mr. E. C. Miller,— D. B. Stillmax, Sec y. Excelsior Factory.^ Broolfidd. — Commenced Ai)ril 10th, and closed Nov. 4th; whole number of cows, 40O ; pounds of milk le- eeived, 1,149,38('» ; ]>onnds cured cheese made, 11S,53S; averai»-e 168 pounds of milk for one of cheese, 9,696 ; average weight of cheese, 70 pounds ; amount of money received, $13,667.26 ; amount received by patrons, $11,567.26 ; entire expenses, $2,100.00 ; net cash to pa- trons for each 100 pounds of milk, $1,006. — F. Blanding, Manu- facturer and Secretary. William Stanbro, Treas, D. M. Broivn's Factory^ Brookfield. — Season commenced April 11, closed Nov. 25 ; whole number of cows, 260 ; number pounds of milk delivered, 792,936; pounds of cured cheese, 82,473; average number pounds of milk to one pound of cheese, 9-61 ; total cash receipts, $9,440.89 ; average price per pound of cheese, .11447 ; to- tal expense of manufacture, including rent of factory, furnishing and marketing, $1,086.88 ; cost per 100 pounds cheese, $1,317 ; total net proceeds to patrons, $8,354.01 ; do. per 100 pounds cheese, $10-13 ; do. per one pound milk, 01-054. — E. Whttfort), Sec'y. P. F. Bab- cock, Manufacturer. MONTGOMERY COUNTS. Canajohdrie Factory, Canajoharie. — Factory opened March 21, closed November 28; number of cows, 312; number of cheeses made, 2,080; amount of milk received, 1,077,228 pounds; amount of cured cheese, 111,734 pounds ; amount of milk taken for one pound of cured cheese, 9.64 pounds ; money received, $13,218.91 ; average price of one pound of cured cheese, 11.83c. ; average price of one pound of milk, 1.227c. Factory under the supervision of Alexander Macadam, and under the personal management of Miss Anna McDonald, who succeeded in giving general satisfaction to all the patrons. — Conrad Kilts, Treasurer. Hallsville Factory, Minden. — Commenced March 13, and closed Nov. 16 ; whole number of cows, 412 ; pounds of milk received, 1,557,887 ; pounds of cured cheese, 156,925 ; average pounds of milk for one of cheese, 9 93-100 ; whole amount of money received by sale of cheese, $19,437.73 ; average price of one pound of milk, .01247 ; average price of one pound of cheese, .1238c. ; factory nnder the direction of Alex Macadam. — Henry Walrath, Treasurer. Boot Factory, Boot. — Whole number of cows, 537 ; average num- ber, 490 ; number pounds of milk, 1,529,023 ; number pounds of cured cheese, 156,155 ; number pounds of milk to one pound cured cheese, 9.79 ; average price per pound, 11.93c. ; sold at Little Falls ; 18 sales; lowest, 10 l-4c. ; highest, 14 l-2c. ; last sale, Nov. 13th, 432 boxes cheese, bearing date Sept. 16, to Nov. 3, inclusive, 14c. ; price for making and furnishing, 2c. ; heating apparatus, O'Neil's 1G9 vats ; factory opened April 17, closed Nov, 3 ; cheese manufactured by Setb Allen, after the Cheddar style, using Macadam's curd mill, and annattoine far coloring. — J. D, Snow, Secretary. Ira J. Carr, Treasurer. LEWIS COUNTY. Sulphur Spring Factory^ Lowville. — Commenced May 2d, and closed Oct. 31st; received tlie milk of 650 cows; amount of milk, 1,500,707 pounds; amount of cheese, 154,113 pounds; sold, May 29th, 4,401: pounds, at 11 l-2c. ; June 6th, 7,460 pounds, at 11 l-8c. ; June 14th, 13,602 pounds, at 11 3-1 6c. ; July ISth, 17,215 pounds, at 10 3 4c. ; Aug. 10th, 22,569 pounds, at 9 5-8c. ; Sept. 9th, 31,935 pounl^, at 10c. ; Nov. 14th, 56,928 pounds, at 13 l-2c. ; madel,610 pounJs of whey butter, which sold for $310.51 ; entire receipts for cheese, $17,756.27; expenses out, for making, at leper pound, $1,541.13; furnishing, at l-2c. per pound, $770.56 ; average net value of 1,000 pounds of milk, $10.4232 ; average gross value of 1,000 pounds of milk, $12.03834 ; average gross value of 100 pounds of cheese, $11.72307; average net value of 100 pounds of cheese, $10.14982; average pounds of milk for one pound of cured cheese, 9.7377. May.. June. . July.. Alls ■ • Sept . . Oft... Lbs. Milk. 245,790 a»0,7!)6 328,91)4 227,396 175,590 132,141 1,500,707 Lbs. Green Cheese. 20,468 42,519 34,667 24,805 20,099 16,554 Lbs. Dry Cheese. 25,466 39.784 31,935 22,408 19,954 15,406 165,112 154,113 Lbs. Shko-e 1,002 2,735 2,732 2,397 1,045 1,088 10,999 Pr Ct. Shka-e 3.78 6.43 7.88 9.66 5.19 6.57 Av'rge da's LDS, m\i old when ror 1 lb. sold. GrnClieese. 21 9.286 43 9.191 54 9.49 73 9.167 53 8.736 34 7.982 Lbs.MlK for 9.651 9.822 10.301 10.147 9.215 8.54:J The weight of green cheese in the above table is estimated from weighing the cheese from tiie press on an average once in five days. The shrinkage seems to be in proportion to the age of the cheese when sold, excepting the cheese of October. The extra shrinkage in this month, I think due to the heat of the stove in curing. The September cheese were cured at a low temperature. — C. L. SHELDo^f. JEFFERSON COUNTY. Bctilnounds salt used per 1,000 pounds milk; 165,552 pounds cheese cured; net ini-ome per 100 pounds, $10.71. Greenfield Factory. — Capital invested, $2,700 ; began making April 22, closed Sept. 20 ; milk produced, 215,492 pounds ; pounds of milk to one of cured cheese, 9.74; 535 cheeses, each weighing 40 pounds, 15 inches in diameter ; help, one man, at a cost, including board, of $510 ; 196 rennets, cost 39.89 ; boxes 28c. each ; 275 yds. cloth, cost $26.10 ; Charles Millar & Sons' heater ; fuel burned, 6 cords and 98 feet wood, costing $27.66 ; 3 bags Marshall's salt used, 43 ounces per 1,000 pounds milk ; 22,079 pounds cured cheese, sold at an average of $13.63 per 100 pounds. 176 Lenox Factory. — Capital invested, $3,000 ; began to make May 1, dosed Oct. 14; 228,1:03 pounds milk used; 10.4 pounds to 1 of cheese cured ; cheese mostly sold in September ; average weight, 55 pounds each ; help, one man, costing, with board, $478 ; rennets cost $10; 310 boxes cost $G2 ; Kalph vat used; fuel, 6 cords of alder wood, costing $18; Ashton's salt used; total expense per pound getting cheese ready to send from factory, 2 l-2c. ; 21.767 pounds cured cheese ; net income per 100 pounds, $10,05, Green Mountain Factory^ Peru, Berkshire County. — Building 36 by 64 feet ; attachment for press room, 14 by 20 ; complete cost of building, with apparatus, $2,500 ; began operations May 15th, closed Sept. 29th ; length of time in operation (not open on Sun- days), 94 days ; 496,230 pounds of milk used ; 50,124 pounds cured cheese ; 57,141 pounds green cheese ; 9,9 pounds milk to 1 pound of cured cheese ; 8.6S 1-2 pounds milk to one of green cheese ; num- ber of cows, 260 ; greatest yield of milk, June 22d, 5,417 pounds; smallest yield. May 17, 2,756 pounds ; average per cow for season, 1,908.58 pounds ; average per day to each cow, .'j0.303-1000 pounds ; cost of getting cheese ready for market, $2.50 per 100 pounds ; av- erage price sold for per pound, 12 l-2c. ; weight, 60 pounds each, 15 inch diameter; boxes cost $30; A. Ct. Bagg's patent heater used ; 2 1 2 pounds salt to 1,000 pounds milk. VIRGINIA. Old Dor.iinion Factory^ Hamilton. — Amount of milk received from May 6th to Sept. Sth, 1871, 378,138 pound's ; amount of cheese manufactured, 36,625 pounds ; 10.3 pounds of milk required for one pound of cheese ; average net price of cheese, 12 7-8c, per ponnd, after deducting cost of boxes, freight, and all other expenses, except manufacturing ; value of 36,625 pounds at 12 7-8c, per pound, $4,715,47 ; average number of cows, 125 ; 2 l-2c, per pound charged for manufacturing, curing, boxing, furnishing all materials, except boxes, selling at the factory, collecting the money and dividing same among the patrons in proportion to milk furnished. I submit the following report of the profits of my dairy for the past season, commencing 5 month 7th, and clocing 12 month 1st, 1871: Average number of cows, 8; total amount of cheese made from 5 month 6th to 9 month 8th, "2,640 pounds; 2,640 pounds cheese, at 10 l-2c. net price per pound, after deducting all expenses, including manufacturing, $272 ; milk and butter from 9 month 8th to 12 month 1st, 329 gallons milk, at lie, $36,19; 120 pounds but- ter, at 25c„ (deducting for making,) $30 ; 7 calves, $49 ; total, $387.19 ; average, $48.39 per cow ; averaging 80 pounds of cheese per cow each month. A thorough-bred calf valued at $100, not included in above statement. 177 Report of the profits of Thomas R. Smith's dairy of 10 cows, near Lincoln, Ya., for the past season : — Cheese, 2640 pounds, $273.81 ; butter, 970 pounds, 297.14; ten calves, $61.40; total, $632.25; deduct, three tons of mill feed, $60; balance, $572.35; average per cow, $57.23. (So deduction made in abov^e for manufacturing butter). Report of profits of B. W. Welsh's dairy of 8 cows, near Circle- ville, Loudoun county, Va., for the past ysar : — Cheese, butter and calves, $344; average is $43 per cow. Report of the profits of E. J. Smith's dairy, averaging 10 1-2 cows, for the past season, near Lincoln, Va. : — 2,790 pounds cheese, net, $288.30 ; 765 pounds butter, at 30 6-7c., $236.05 ; calves, $33.50 ; total, $557.85 ; average per cow, $46.03. (JSTo deduction made in above for manufacturing butter). — J, K. Taylok. W 178 CONDENSED REPORTS. The following Table gives the numher of cows, amount of cured cheese, average price, average pounds of milk to one of cured cheese, and average weight, for the several Factories from which full Re- ports have been received : Name op Factory. Location. Whitesboro, Oneida Co Verona, Wight's Weeks' Willow Grove iTrenton Lee Centre iLee Centre, " " Wilcox's jSauquoit, " " Fairtield Association. Fairfield, Herkimer Co Paine's Hollow iPaine's Hollow, " " So. Jordan Brookfield, Madison Co Excelsior i " " '' Brown's " " " Canajoliarie [Canajoharie, Mont. Co. Hallsville j Mind'en, " " . Root iRoot, " " . Sulphur Spring 'Lowville, Lewis Co Bettinger Mannsville, Jefferson Co Gouverneur Gouverneur, St. Law. Co Union Mexico, Oswego Co Rouses Point ! Rouses Point, Clinton Co Simpson |New Hudson, Alle. Co. Arkwright Union... .jCanadawa, Cliaut. Co Worcester County ..{ Warren, Mass... Barre Central Barre, " ... Hardwick Union. . . .jGilbertville, " ... Warren I Warren, " ... Hardwick Centre Hard. Cen., " ... Coy's Hill I Warren, " ... New Braintree JNew Braintree, " ... Greenfield jGreenfield, " ... Lenox .....Lenox, " ... Green Mountain Peru, " ... Old Dominion Flamilton, Virginia. . BuTTEK Factories. Keeler Malone, Franklin Co. Union Bangor, nuffltier of j;ows,_ 900 800 850 931 200 960 351 435 400 26(1 312 412 537 650 700 500 900 250 500 500 300 500 200 150 550 300 550 100 100 260 150 14,508 Amount of 4,288,392 Barley Spring. Cold Spring Berry MoicH Brooks' Creamery. Chateaugay, Malone, 141 135 Moira, " " ... Little Valley, Catt. Co. 302,745 271,347 289,760 225,271 42,6n8 350,421 106,411 137,374 118,538 82,473 111,734 156,925 156,155 154,113 209,755 144,721 185,939 52,835 148,442 156,629 82,765 156,800 58,129 31,536 160,752 98,06 105,552 22,079 21,767 50,124 36,625 7,387 9,522 12,012 19,776 16,931 15,056 28,189 AYerage | price per! |ia.02 11.93 11.71;.. 11.28i71 '■55 1*1.19 60 11.7961 11.611.. 11.53170 11.45 11.83 12.38 11.93 1172 11.73 11.44 78' 11.03 11.00 65 12.50 12. 11.73 31.25 30.00 29.20 31.00 30.00 50 50 55 62 108,8731 30.291 AY. IBs. MIL lor 111), en. 9.93 9.97 10.20 9.85 10.18 9.95 9.48 9.61 9.69 961 9.64 9.93 9.79 9.74 9.86 9.59 10.10 9.45 9 53 9.75 9.77 9.89 10.29 9.76 9.80 9.75 10.10 9.74 10.40 9.90 10 30 9.85 20.70 24.50 22.55 22.31 25.10 23.12 23 05 179 Gko. F. Comstock, President. Thus. Mollov, Treasurer. J. W. Bakker, Secretary. THE SALT COMPANY OF ONONDAGA, (INCORPORATED ISUO.) Gen'l Office, No. i Clinton Block, SYRACUSE, N. Y. MAXUFACTl RERS OF j^OAf^gf:, f INE, pAIf^V AND ^ABLE ^ALT, Address, J. W. Parker, SecY? Syracuse, N. Y. BRANCH (»KEICE8: Ts^evv Y'ork, Kos. 101, 103 Broad St., St. John ^'t Avery, Agents, Albany, No. 107 Pier, Rouekt (teer, Oswri^O, H. M. II ARM AX, Buffalo, J. T. Crawford, Elinira, W. II. Graves, Oijjdensbnrgli, E. B. Allen & Sox, Chicago, A. J. Latham, Milwaukee, AVilliam Butler, This salt is kept on hand and for sale by all the prominent gro- 180 cers in the country, and the Dairy and Table Salt particularly in those localities where Butter and Cheese are made for exportation. In this connection we refer with a great deal of pleasure to Gardner B. Weeks, Esq., late of Yerona, now of Syracuse, the Secretary of the American Dairymen's Association. We would refer to the Report of the Committee of the State Fair at Buffalo, in 1867, published in our advertisement in the Beport of the American Dairymen's Association for 1867, from which we make the following extracts : " We pronounced in tw^enty-five cases the Butter cured with Fac- tory Filled Salt, made at the New York Mills, Syracuse, to be the best, as compared with its alternate package, cured in tlie same dairy, with Ashton." And again, "We come now to an article of Salt, manufactured by the Salt Company of Onondaga, which more nearly and inti- mately interests the farmers and the people generally, that is the Dairy or Butter and Cheese Salt." Also, " We unhesitatingly pro- nounce that the same is the equal of Ashton for the preservation of Butter and Cheese." Extract from the Report of the Butter and Cheese Committee at the State Fair at Rochester, 1868 : " Your committee find as they have examined the Cheese Reports, the Cheese has been invariably salted with the best quality of Onondaga Salt." And again, '' A competitor salted several packages of Butter with each kind of salt, (Onondaga Factory Filled and Ashton), and requested the commit- tee to closely examine each package and see if they could determine from the quality of the Butter which kind of Salt was preferable ; the result of the examination was, your committee could see no dif- ference in the Butter, and the maker, (who is an expert in butter,) stated to your committee that he was not able to detect any differe7ice, and only Ixneio which was Ashton or Onondaga by the mark he put upon the packages. The committee wish to add to the above report the fact that all of the butter to which were awarded premiums was salted with Ashton, e.L-cepting the butter made by Miss Clara Clark, which was salted with Onondaga Salt ; this Butter was superior to any other Butter on exhibition, and is recommended to the Execu- tive Committee as entitled to a special premium." Extract from Professor S. W. Johnson's (of Sheffield Scientific School, Yale College,) article in the American Agricultural Annual for 1868, on " Milk and Butter." 181 " Much of the fine table Salt commonly sold in New England, in Connecticut at least, is also impure and unfit for use. The purest Salt made in this or any other country that the writer is acquainted with, came some years ago from Syracuse, K. Y., where the ingen- ious processes of Dr. Goessman were then employed. If, as we sup- pose, the same processes are in use now, (they are) the Onondaga Factory Filled Salt must take rank second to none as regards purity and freedom from deleterious ingredients, especially the chloride of calcium and magnesium.. Tliis rank it has assumed, we believe, in the estimation of all who have given it a fair trial. The brand On- ondaga Factory Filled Dairy Salt corresponds closely with Dr. MuUer's description of the best Salt for removing buttermilk." The Salt Company of Onondaga guaranty that their Factory Filled Dairy Salt is as pure and as good as any in the world, and that all kinds of Salt manufactured by them will bear favorable comparison with the best brands of any other manufacture of a similar kind of Salt, fine or coarse. Syracuse, March, 1872. gMEWMMM m. WE EMS ^ %% W©st Wat©!' Sfe©©ts Sfs®©m§j©^ if* ¥e,, DEALER IN Cl^ee^e l^actofj AND DAIRY SUPPLIES AND APPARATUS, Factory Filled Salt, Anuatto, ("licc.sc iJainla.t;;(', Vats, Boilers, Kiigines, Curd Knives, Cheese lIoo]>s, Screws, Milk-lestini;" Instruments, and (ivery other article re- (juired in the Dairy, in best ((ualities and styles, and at low prices. Cilaeese FactoFies ILocatei, FisiMMed k Fmrei.'sJliied. Plans and Spceitications drawn al niodcrale cliar<;e. Correspondence on matters relatinff to Cheese ^Making inrited. 182 GREEN HOUSE EN&INES. Price $IO. Hydraulic Rams. Mi Sizes. AVe liiivi^ over 8D0 different Styles Lift and Force Pumps, Hydraulic Rams, Sir.., Send for Circular and I'rices. RUMSEY & CO., Sexeca Falls, N. T. Cheese Press Screw, Witli and williout Uafcliet. This C'lit rcpre- ■SflllS GUI' WrougliHron Clieese Press Screws, We make them from the very best Retincd Iron, and Polished. 18J NO. 8, ENG-INE ^WELL PUMP, FOR WF.I.3LS FROA« iO TO iOO FJGET OJSFP, The above Cut reprci^cnts oiu- Eugine Well Pump for Cisterns or Wells. It is adapted not only to tlic or- dinary uses ol a Well Pump but also to the wasliin^r <>f windows, buildings and vehicles, and the extin- guishing of lires. Having an Air-Chamber, it com- bines all the principles of u Doubh^Acting Fire En- gine. With three feet of hose and discharge pipe, water can be easily thrown over a two-story building, and with sufficient hose can be carried over the entire premises. This we deem one of the most prac- tical and useful improve- ments of the day, since ev- ery house in the town or county may have, not only the convenience of a good Well Pump, but at the sanu! time be ways supplied with a first- rate Fire Engine. UiKECTioNs— When used as a Common I'umi), the nut on the top of the Air- Chamber should be un- S(;rewed about two or tliiee turns ; when used with hose, it should be screwed down perfectiy tight. PRICE lor i'ump with 3 feet Hose and l)is(liarge Pipe, witligal\ani/ced iron pipe for well Iti feet deep, uU coinidele us shown above, $a5. Sixty cents per foot extra up to 30 feet. Above 311 feet, 75 cents per foot. Rubber Hose 10 cents per foot. Brass couplings, $1. 2.5 per pair. Parties ordering Pumps should give exact deptli of well, also depth of water usually in well. Parlii's ordi 'niii: can KUMSEY remit hy draft, or cash hy <'\|ircss. Send for Circular & CO., SENECA FALLS, N. Y. 184 Fairbanks' New Cheese Factory Scales, WITH DOUBLE BEAM AND SLIDING POISE. Stocl Scales, Coal Scales, Hay Scales, Platform Scales, Counter Scales, k. For sale also, ALARM CASH DRAWERS, Marvin's Celebrated Safes, Troein- iier's Cottee and Drug iViills, Composition Bells, all sizes, Letter Presses, &e. FAIRBANKS & CO./sil Broadway, N. Y., & 93 Main St., Buffalo, N. Y. FAIRBANKS, BROWN & CO., 118 Milk Street, Boston. fiuttef ^ C5l\ee^e S: ftof)^^ Nos. 76 Broad, and Nos. 10 & 12 Marketfield Sts. BSTABI^ISMJBO IH 1841. Correspo?tdence jpUh Cheese factories is Invited. r». O. 330X, 1334. i?*!^ .f€A^\Z- v^^^^mmt ^:^wM pii'it^ffp'5 mmnm^ mmm w^i^^' FOR COOLING MILK IN CANS. Easily fitted to any sized Can. Simple, Cheap, and Very Effective. Very little trouble to use — simply the putting of two to five pails of water into a tub, and turning the faueet. The water used gives it the necessary motion— stirring the milk constantly while running. Four or five pails of cold water (no ice) will re- duce foity gallons of milk 20 to 25 degrees in forty minutes. Will send sample foi- half i)rice. Send (lei)th and diameter of can {ins/