Farmers’ Column.

New Zealand Mail, Issue 25, 15 July 1871, Page 9

Farmers’ Column.

CHEESE MAKING IN SMALL DAIRIES. Success in dairying, whether the object be to make butter or cheese, depends, in a great measure, upon, feed, manner of milking, cleanliness, and order. For feed I prefer good pasture, and good running water. I think my experience shows me that such feed will give a more uniform article of cheese than when cows are allowed to run at large. Well do I remember the lessons and admonitions instilled into my mind when young, by my old grandsire, on milking. I learned that a cow should be milked clean ; and the milk last drawn from the udder is the richest, and even adds much to the flavor of butter and cheese. I have learned, too, that the milk of a wellconditioned cow is better in quality, as well as in quantity, than the milk drawn from, a cow poorly kept and in poor condition. Cows should be treated kindly at all times; be brought up to the milking yard and returned to the pasture quietly with no dogging or racing. All utensils in making butter or cheese should be kept clean and sweet by being washed in hot water, and dried in the sun ; a very little milk left unnoticed soon geneates an acid that will spoil the sweetest milk. . All milk vessels, pails, tubs, &c., should be made smooth and of light material. A sticky or glutinous substance will collect about the joints that is injurious to the new milk, and is hard to remove; I use for that purpose a bundle of rushes and hot water. When I settled first, I had no trouble in purchasing cows ; but utensils for cheese making on a small scale I could not find. I provided myself with a tub, holding about one barrel, in which to put the milk; also a brass kettle, holding about eight gallons, to heat the milk in and scald the whey. For a cheese ladder I cut from a pine board two strips, each one inch square, three feet long ; and two strips one foot long. I morticed the short strips into the long ones, one foot from each end, giving a square, of fen inches in the centre for a tunnel. This ladder I placed on the tub. and over the whole threw a strainer made of a piece of linen cloth four feet square. For cheese basket I took a checker board, twenty-nine inches square, and made a three-quarter hole in the centre of every checker, and nailed on sides six inches high. Fora whey tube I saw in two a barrel, which made two good ones. For a cheese hoop I took a cheese box fourteen inches in diameter, knocked out the bottom, and hooped it with strap iron. For a cheese press I took a box two feet square, on the top of which I cut a circle fifteen inches in diameter, with a threequarter hole to let the whey pass off. This I set against a post in the cellar, hnd bolted to the post a hickory lever, on the other end of which I hung a fifty pound weight, which is sufficient to press a cheese of thirty pounds. When the cheese is first put in the press the weight should be placed near it for six hours, and then removed to the end of the lever, and there remain for,forty-two hours. Practical experience proves to me that too much pressure at first causes much of the richness to pass off in the whey. For a cheese knife I took a hard wood stick, two and a half feet long, and one inch square, made a handle on one end, and worked the other part into the shape of a case knife. Thus, on one rainy day I made for myself what utensils I could not purchase, and they are just as good for a dairy of twelve cows as though I had expended £4O in vats, hoops, presses, &c.

Rennets I take from the calf, and let them lay twenty-four hours, then empty out the curd, wash the outside, stretch them on forked sticks, sprinkle them with salt, and hang them up to dry. The older rennets get the better; but they will do to use in four weeks. It is a fact for which I cannot account, that two rennets, prepared in precisely the same way, are not always of the same strength. One will be strongand make much curd, while the other will be almost worthless. Ikeepmv rennets' until they are a year old, and am never able to judge of their strength until I use them.

On one half a rennet I place two quarts of whey that runs from the cheese when first put into the press. I let it stand seven days ; when, if it is good, one gill of the liquid will make thirty pounds of curd. I then cut the curd with the cheese knife into pieces one inch square, and break it carefully by hand. Night’s milk we set in pans, and skim the same in the morning, pouring the cream through the strainer, and heating the milk to eighty-five degrees, pouring it with the morning’s milk into the tub ; strain the same, when it will coagulate in about one hour. Too much rennet will cause it to come too soon ; while too little will not bring it at all. After the curd is broken let it settle, then dip out five gallons of whey and bring it to a boiling heat nearly, pour half of it into the tub at a time stirring it carefully. When the card attains a little toughness it is done enough. Care should be taken not to over-cook, for then it will be dry and crumbly or too hard. Then dip the curd into the cheese basket, and mix about one pound of salt with thirty-five pounds of curd—a little more in warm weather, and a little less in cold. In very warm weather a little fine salt rubbed over the cheese when it is taken from the press toughens the rind and keeps it firm. The temperature of the cheese room should be kept at about sixty degrees Fahrenheit. A room with a northern exposure, and shaded with trees, is the best. It is easier to v raise the temperature of the cheese room than to lower it, especially common rooms such as farmers usually have. THE FOOT AND MOUTH DISEASE IN AMERICA. The rapid spread and disastrous effects of the foot and mouth disease in America, as well as in Europe and other parts of the world, makes it desirable that the stock owners of this colony should be placed in possesion of all available information relative to the circumstances attending the introduction and spread of the disease in other countries as well as its nature and the measures that have been taken to confine its ravages to as narrow a circle as possible in those districts to which it has gained access. The following important report on the disease as it now prevails in the State of New York, and which was recently presented to the United States Board of Health, by Sanitary Inspector, M. Morris, will be found well worthy attention: —

“I have the honor to present the following information concerning the disease now prevalent among cattle and dairy herds in this state, called foot and mouth disease—technically Epizootic Aphtha. In tracing the source of this disease—new to this country —it has been satisfactorily demonstrated that it wasrecently imported from Europe by way of Canada. So contagious is its character that but a short time is required to communicate it to our herds and markets by means of railway tranportation ; and the fact is now well established that the cars themselves, as well as the yards in which diseased cattle have been but a short time, are means of propagating the infection to healthy stock. The disease is by no means fatal in its character, but rapidly depreciates the value of such stock both for market and dairy purposes. The animal loses flesh rapidly, and the milk reduces in quantity. “ In the last Annual Report for 1869 of the Medical Officer of the Privy Council in England, containing report dated November 30, 1869, by Dr Thome, on the ‘ Effects produced in the human subject by consumption of milk from cows having foot and mouth disease,’ there appear the following conclusions : * That a disease appears to have been produced in the human subject when the milk of cows suffering from foot and mouth disease has been freely used without being boiled. There is no evidence to show whether this affection is of a specific nature or not, but it seems to consist of a derangement of the ailmentary canal, accompanied, by febrile disturbance, ‘the presence of vesicles on the mucous membrane of the mouth and tongue, which having ruptured leave superficial ulcerations, and at times an herpetic eruption about the exterior of the lips.’ “ In pursuing inquiries as to what unhealthy effects are produced in the human subject by eating the flesh of animals which have been suffering from this disease, he says : ‘ The disease is so early fatal that in country districts farmers and dairymen are not in the habit of killing the animals when they are attacked ; but, if a few days after a butcher has brought one or more he finds them ailing, he invariably kills them at once and exposes

the flesh for sale, the immediate slaughter of the animal being the invariable rule, on account of the rapid emaciation with which the epizootic is accompanied.’ He was also informed by Prof. Simmons, that in the London cattle market, which is held twice a week, there have been diseased animals off and on for the last six months, and during the last two months the number affected has reached an average of*lo to 15 per cent. “ These are all killed and eaten. Foreign cattle also which are imported, and which are found to be suffering from the disease, must be slaughtered within ten days of their landing; but the butchers, as a rule, have them killed at the whares, in order to avoid suffering any loss from the emaciation which would otherwise ensue. Hence, a considerable number of animals are killed at the height of the disease, and their flesh is often sold as first class meat. In no instance have I heard that any disease in the human subject has been attributed to the use of such flesh. The State Cattle Commission, in view of these facts, have been untiring in their efforts to arrest the further spread of this disease throughout the State ; and adjoining States, through their Boards of Agriculture, have been and are taking every precaution to the same end, and so far as their powers extend. In this State the instructions to the Assistant-Commis sioners have been explicit, from the first knowledge of the presence of this disease,: both as to placing in quarantine whatever animals may be found sick, and at the same time to prevent the sending of milk to the city from the dairies where the cows are so affected, and as to liberal use of disinfectants in cars and yards. These precautions it was thought might prevent the further spread of this disease among cattle, and at the same time protect the public health in the. use of unwholesome milk. This has been done rigidly in every instance as I am informed, by the Assistant Commissioners, by Dr Gurnsey in Dutchess County, and by Mr Dayton in, Queen’s County. In Dutchess County the doctor informs me he has already quarantined over 10,000 head of cattle, a large proportion of which were dairy cows. “At Albany, being a central point for the distribution of stock eastward, the Assistant Commissioner Dr Stimson has endeavored to prevent its further spread by great care in watching and quarantining whatever could be discovered passing through it. “ In our own cattle yards this disease has been discovered among beef cattle and cows on sale for dairy purposes. The rule has been to allow animals to be killed unless they were badly diseased, as there is as yet no evidence which proves that their flesh is unhealthy as human food : but cows or other cattle are not allowed to leave quarantine to communicate the disease to other herds until they have entirely recovered. Advices received this day inform me that the disease is subsiding in Dutchess County. No milk is allowed to be sent from dairy cows suffering from the disease for thirty days, affording ample time for complete recovery.

t “ Lh e symptoms of this disease, as given by Professor Low, of Cornell University, are so obvious that any person may be able to recognise it at once. An infected animal appears dull and listless for a day or two, with loss of appetite, and in cows, a falling off in the quantity of milk ; hot, dry mouth ; grinding of teeth and drooling ; tenderness of udder, teats, and feet, producing a lameness in the walk ; frequent shaking of the feet as if to get rid of some irritating matter; on the second or third day, abundant frothing at the mouth, smacking of lips, and tongue lameness, and the formation of blisters of various sizes up to an inch or more across on the mouth, udder, and teats, and between the hoofs. In one or two days more these blisters burst, leaving raw sores and shreds of loose skin inside the upper lip, on the roof of the mouth, the tongue, on the teats, and between the hoofs.

“ These discharge an irritating fluid for some time, then scab over and heal up, in favorable cases, in from ten to fifteen days. The sick beasts should be well nourished with soft mashes and gruels. Cooling, but not purgative, medicines should be given, and the sores washed with some mild carbolic acid preparation, or with a weak solution of sulphate of zinc (white vitriol). The discharges from the mouth, sores and scabs from the udder, teats, and feet, are the sources of infection, therefore the stable, yards, and fences, where sick cattle are kept should be constantly cleanse! and disinfected with heavy oil of coal tar and lime washing. “ Moeeau Moeeis, “ City Sanitary Inspector and State Cattle Commissioner.” ON REARING- TURKEYS. Young turkeys are almost proverbially delicate, and many persons have so great a fear of the trouble and uncertainty of rearing them, that they will not make the attempt. I believe that turkeys, with proper management can be raised as easily as chickens, and with as great a degreeof certainty.

I have known poultry women who have reared them for years in succession without losing a single chick ; whilst in other hands fifty per cent or more have gone to the bad.

My own method of procedure is to follow nature as far as possible. I make my turkey nests on the ground ; or, if in a paved house, in large shallow boxes half filled with mould that can be damped at intervals. The hens, unless they come off regularly, are lifted off to feed, and then supplied with grain with a liberal hand. When the young ones are hatched they are left undisturbed under the hen until the next day. No attempt is made to cram them —an absurd practice, whichinterferes most injuriously with the duer digestion of the yolk that is aborded into the intestines at birth, and constitutes all the food required for twenty or thirty hours after hatching. The first food given them is egg beaten up with an equal bulk of milk, and baked into a soft custard ; this is alternated with crumbled bread mixed with milk, to which oatmeal is added in a gradually increasing proportion. Ant’s eggs are given if I can get them, but if not the custard is continued for a fortnight or three weeks. Quite as important as any other part of the dietary of young turkeys is the supply of green food, and many persons chop up nettles, onions, &e., with the meal; but if young turkeys are watched when grazing, is will be observed that they prefer eating bitter herbs belonging to the natural family composite, or compound flowered plants, such as the dandelion, &c. The common lettuce belongs to the same tribe, and I have this year fed largely on it. The greediness with which young turkeys eat this plant is remarkable. At three weeks old a dozen turkey chicks will eat four or five large lettuces in a day, and then even seem to prefer them when running to seed, at which time there is abundance of bitter tnilky juice in the plant. At the age of a month they will begin to peck a few grains of wheat or barley ; but bread and milk and meal should form the staple of their food for the first two or the months of their lives.

Most persons say that young turkeys are particularly delicate when they are “ shooting the red.” This is not to be wondered at when it is remembered that they are generally put on whole grain, without milk, long before they arrive at that age, and suffer accordingly. Another point of the highest importance in feeding turkeys or young birds of any kind, is the hour at which they get their first repast. It is daylight now at four o’clock in the morning. If the birds have their first meal deferred until six or seven o’clock, they have been hungry for two or three hours, and suffer very much. To be successful in rearing these, and any other young birds, they must either be supplied over night with their first meal, or the poultry feeder must be up with the lark. There is no better plan than putting the hen and chicks, for the first month or two, in a closely wired aviary at night which is open to the early sun, and lettuce and a good supply of soft food can be put under a coop, so that the hen cannot eat it; and there will be found but little left an hour after daybreak.—W, B. Tegetmeie, in Field.

Moee Alabamas.—The Lords of the Admiralty, according to the “ Army and Navy Gazette,” are to be urged by many of the practical members of the House of Commons to build several fast cruisers of the Alabama class, as at this moment we are very deficient in ships of that kind.

Half-holiday Movement. —Two Collinsstreet drapery firms have given in their adhesion to the Saturday half-holiday. Messrs Moubray, Lush and Co. and Messrs Alston and Brown announce their intention of closing their establishments on Saturdays at two p.m. Caviare. —A farm laborer, working near the Brisbane Ranges, has given his employer notice to leave, in consequence of his having been compelled to eat venison four days a week. He thinks it very hard that while so many sheep are depastured in the neighborhood he should be debarred the luxury of a leg of mutton and trimmings occasionally. This is another nut for the Acclimatisation Society to crack. Well-conducted Newstatees. The strong attachment of subscribers to wellconducted newspapers is fully confirmed by publishers. ‘ Stop my paper!’ words of dread to new beginners in the business, lose 1 their terror after a paper has been established for a term of years. So long as a paper pursues a just, honorable and judicious course, meeting the wants of its customers in all respects, the ties of friendship between the subscribers and the paper are as hard to break by any outside third party as the links which bind old friends in business or social life. Occasional defects and errors in a newspaper are overlooked by those who have become attached to it through its perusual for years.-'" They may sometimes become dissatisfied with it on account of something which has slipped into its columns, and may stop taking it; but the absence of the familiar sheet at their house or office for a few weeks becomes an insupportable deprivation, and they hasten to lake it again, and possibly apologise for having stopped it. This we # believe to be the common experience in the history of all established newspapers. No friendship on earth is more constant than that contracted by the reader for a journal which makes an honest and earnest effort to merit his continued support,