and that the same cows were not near so good during the year on account of that enormous expenditure of money.

1870,

With the introduction of the factory system of cheese-making, a spirit of rivalry among dairymen sprung into existence, hitherto unknown. Every dairyman was found striving to excel every other dairyman in the quantity of milk delivered at the factory from a like number of cows. This spirit of emulation increased, or became intensified, with the increased price paid for cheese, until some few dairymen (and I rejoice that this number was no greater) could not afford to use milk in their tea and coffee, and, overstepping the rules of right, forgetting their own duties, as well as the rights of their neighbors, would, sometimes, it is feared, turn the rinsings of the cans, pails and pans into the milk; and, as a further evidence that they were improving the milking qualities of their dairy stock, would add a pail or two of water, not having the shadow even of milk about it. I have been enabled to exercise this degree of charity for these unfortunate milk-and-water men, that nine of every ten have been induced o sink a fair name, and drown their reputation in a pail of water, not so much for the gain as for the purpose of equalling or excelling the amount of milk per cow, delivered at the factory by some one else. But for exercising this degree of charity, I have been charged with a desire to exempt these men from a just punishment for the crimes committed. However just or unjust this charge may have been, I must confess that my mantle of charity thrown over some of them has been altogether too short to cover their nakedness. Allow me, therefore, to advise all dairymen, everywhere, and for all time to come, not to improve the milking qualities of their dairy stock. by adding water to the milk.

Failing to improve our dairy stock stock in a satisfactory manner, by either one of these methods last named, we will again refer to that of careful and judicious breeding, as the only legitimate and satisfactory method by which the desired improvement of our dairy stock can be effected. And for the purpose of bringing out the views of others in the discussion which may follow, I will make the following suggestions: The greatest improvements may be made, in the shortest time and at the least expense, by using with our native cows a thoroughbred bull of that breed best suited to our respective farms, and that particular branch of the dairy business we intend to pursue. For instance, had I a farm possessing all the essential requisites for a butter dairy, I would use a thoroughbred Devon or Jersey bull, and raise the calves from those cows

which would produce the greatest amount of butter, irrespective of the quantity of milk. If, on the other hand, the production of milk was my only object, and this to be sold in any one of our cities, where pure, rich milk is a stranger, and would be regarded with suspicion, if not disgust, I would cross with an Ayrshire or Holstein bull from the best milking families attainable. Both these breeds, and their grades, are excellent milkers, and very valuable for cheese dairies. The Ayrshires, in fact, are not excelled in their ability to obtain a living on steep side-hills, or to travel long distances to obtain it. On pastures that are level, or but gently undulating, and the herd not compelled to travel long distances to obtain their food, I would prefer to cross with short-horns, from a good milking family, to any other, or even to the thoroughbred short-horns themselves. The grade short-horns, if judiciously bred, and kept on lands suited to their condition, will, in my opinion, produce the greatest amount of good milk, butter, cheese and beef, for the food consumed, of any grades or full-bloods living. There are other favorite breeds which would improve our native dairy stock by careful crossings; but each dairyman must judge for himself between the different breeds, and select that one best adapted to his farm and his specific purpose. And, in conclusion, allow me to suggest that the constitution of the cow is quite as important as her milking qualities, and should never be lost sight of in our efforts to improve our dairy stock. If either parent has an imperfect physical development, or, in other words, a weak, faulty constitution, our enterprise will be hazardous in the extreme, and our success very doubtful. For the progeny of such parents will be weak and frail, subject to every ailment and liable to every cattle disease to which they are exposed. Such cows, if overfed with any kind of food exciting to the milk-producing, or milk-secreting organs, will be sure to have garget, and, upon the second or third attack, will be utterly ruined for the dairy, notwithstanding the many sure cures for this disease. If, therefore, the foundation upon which we build our improvement be faulty, our superstructure will ever stand toppling, and always ready to fall; our disappointment will be greater than the quantity of milk obtained; our sorrows will outnumber our cheeses; and our butter will be insufficient in quantity for compounding the liniment necessary to heal our wounded pride.

LABOR-SAVING IMPLEMENTS AND MACHINES USED IN CHEESE FACTORIES.

BY DR. L. L. WIGHT, WHITESTOWN, N. Y.

I propose to call your attention to the use of some new inventions, and some articles of utility not as yet brought into general use, in cheese factories. The earlier method of conducting the milk from the carrying cans to the receiving can through faucets and tin pipes, was found on many accounts to be so objectionable as to be discarded in most, but not all cheese manufacturing establishments. The objections to this practice were, that it required much more time to unload, which, in a large factory in warm weather, when several teams are standing waiting, both tends to injure the milk and wastes the time of the drawers. Furthermore, the faucets in the cans and the tin conductors, through which the milk passes, are difficult things to cleanse perfectly, and not unfrequently are left in a filthy condition. The drawers of routes, too, at times, take advantage of the obscurity of this method of unloading, and leave a few quarts of milk in the cans they bring to take home and make butter of, or fatten their pig with. The later method of unloading the milk by dumping avoids these objections, but, unless the machinery is properly constructed, incurs other evils scarcely less objectionable. There is more danger of injuring the cans and of spilling the milk, unless great care is observed. The bungling manner in which many of these hoisters are erected causes much strength to be expended in unloading. The simplest and easiest method I have seen is by means of a wheel from six to eight feet in diameter, fastened to a shaft, to which is attached a cable chain which passes over a pulley, adjusted directly over the can to be hoisted. A rope being thrown around this wheel, and passing through a pulley beneath to steady it, a boy or girl of average powers can readily raise from five to eight hundred pounds of milk without difficulty; and weigh and book at the same time. I refer to this as many factories are using a more expensive fixture, and one requiring much more power to work it.

Where the milk is brought to the factory at night, an agitator is found to save much irksome toil in cooling the milk. I notice some manufacturers use a small dipper with a strainer bottom, to remove the flies which sometimes indulge themselves in being drowned in the milk vat. A vat which equalizes the temperature the most thoroughly through all parts of milk-at the ends, sides, middle, top and bottom-saves some labor in stirring to keep the curd from packing on the bottom. I have used one constructed for steam, the patent of E. H. & W. A. Stuart, with much satisfaction during the

past season. Also one, in which the steam is passed into water, made by William Ralph. A person who has never used different kinds of vats could hardly estimate the difference there is in the amount of labor required when using a perfectly constructed vat and one in the construction of which the laws of science have not been observed. The wooden case in which the tin vat is inclosed should not be made with six awkward legs to interfere with the movement of the operator's feet, but should rest on supports at the upper end and middle of the vat, which supports do not extend nearer than five inches to the sides and end of the vat. Quite an amount of labour is saved, and more satisfaction is secured by the use of Halleck's cheese vat fastener, which is so constructed that a light stroke upon a spring will cause the lower end of the vat to lower; and on again raising the vat, the spring adjusts itself, and fastens the vat firmly and surely. No enterprising factoryman will be without curd rakes and curd knives, including one horizontal curd knife.

The next improvement I would call your attention to is the curd-mill. As this essay does not contemplate considering the improvement in the quantity and quality of the cheese by the use of any implement or machine I may speak of, I shall strictly confine my remarks to the labor-saving qualities they possess. When the curd-mill is used, it requires less labor in the stirring of the curd in the vat, as no moving of the curd is necessary after the temperature has been raised to the required degree. With this process, less chronological exactness is demanded in grinding than is necessary when you dip out the curd in the old way; and, hence, less help is required, as the process can be conditionally deferred. If steam or water-power is used, less manual labor is, of course, thus required. These curdmills, however, which grind coarsely, or which cut the curd into cubes instead of tearing it in pieces, require the expenditure of but a small quantity of force to perform the operation.

A tin pail, of which the lower half of the side is made of strainer cloth, is very convenient to scoop the remains of the curd and whey into. The whey is more readily removed from the curd when it is desirable to draw it off, by means of a pipe extending from the inside of the tin vat through the wooden case, and then attaching to a faucet, than by the old method of using a siphon. When this is done, however, the tin vat must be firmly clasped to the outside case. Rub ber mops are much preferable to other articles in cleaning up the floor.

The greatest labor-saving machine in cheese factories, which I have observed the past season, is Frazer's gang-press. This has now been so fully perfected as apparently to leave nothing further to be desired in the line of hoops and presses. The advantages to be derived from its use may be enumerated somewhat as follows: 1. Less press-room is required. 2. One screw will take the place of ten, fifteen, or even twenty, by the ordinary method; and, hence, from nine-tenths to nineteen-twentieths of the force and time usually expended in raising and lowering the screw is saved. 3. In using this apparatus, the bandage is adjusted to its place before the curd is placed in the hoop, and, therefore, no after-bandaging of the cheese is necessary. 4. The use of all press-cloths, with their wasting, scraping and washing, is avoided. 5. The hoops having bottoms can readily be placed upon a set of scales in the curd sink, and the curd be accurately weighed in the hoops, with very little trouble; thus giving the cheese a uniformity in size obtainable in no other way. 6. Each chcese being very nearly true in its perpendicularity, and of the same height, there is no cutting down of boxes in boxing to make a perfect fit. 7. There is no pressing up of the curd between the hoop and follower, or protruding between the hoop and press-board. 8. No press-boards being used, the time occupied in washing and cleansing them is saved. 9. The surface of cheeses pressed in this press has, in my experience, always presented a good smooth face and rind, so difficult sometimes to obtain, especially where the curds are ground. 10. The cheese are more easily removed from the hoop never adhering except in quite cold weather, and then readily slipping out on the application of hot water to the outside of the hoop. The experience I have had with the gang-press the past season has been very satisfactory, and I can heartily recommend it for general use.

DAIRYING IN OSWEGO COUNTY.

BY HIRAM WALKER, MEXICO, N. Y.

The county of Oswego was not settled so early, by many years, as the surrounding counties. It was, most of it, bought of the State by George W. Scriba, about the year 1792, for sixteen cents per acre, and was surveyed and brought into market in 1794. The first settlement was made in 1796, except at the old French fort at Oswego.

This county was organized in 1816, and is centrally distant from Albany 135 miles, and contains 1,083 square miles. Its surface is generally undulating, with a series of bluffs immediately on the lake. The general inclination is northerly. The drainage in the