VOL. XVIH.
INDIANAPOLIS, IND., SATUBDAY, DEC. 15,1883.
NO. 51. -/*
4
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BUTTEK, CHEESE AND EUGS.
Eleventh Annual ConTcntlon of the >*a-
tlonal Association.
The eleventh annual meeting of the National Butter, Cheese and Egg Association took
place at Cincinnati on Tuesday, Wednesday
and Thursday of last week, the attendance
being full nnd the Interest taken very great.
Attending members, were hospitablyentertained by the people of Cincinnati, and the
meeting'was every way pleasant and successful. The three days were fully occupied
by spec Chen and discussions, of which we can
mention only the most prominent.
■The flrst morning's session was devoted
Chiefly to a discussion of the Imitation butter
question. J. W. Johnson, of Iowa, read a paper on "The Situation," in which he dwelt
particularly on the various counterfeits and
•hams that detraud the honest butter maker.
He stated, however, that legislation upon
oleomargarine should go no further than to
require the makers of It and those who sell lt
or serve lt upon publio tables to announce lt
as such and Its Ingredients. Tbls wonld place
the goods squarely upon their merits. He
claimed that the trade ls on the Increase, and
that one factory manufactures as mocha1.2!y.
000 pounds per day. It has damaged dairy
exporting, for lt has substituted renulne but.
ter In some measure, and driven foreign customers elsewhere. "The American butter
product must be Increased In quantity. Improved In quality and sold at reasonable
prices. We must organize, we must economize, we must centralize the forceseniployed
In this great work. The capital, the labor-
all should he reduced to tbe best possible
working condition. Co-operative dairying ls
a means to tbls end." Mr. J. gave an explanation of processes of the two kinds of creameries— the full milk and gathered cream. He
considered the gathered cream system better
adapted to newly settled sections, and the
full milk to thickly settled farming sections
of country.
In the talk following the paper.lt was stated
tbat large factories were run for the purpose
of supplying oleomargarine manufacturers
with oil, and that even sotne creameries used
the oil; mixed and churned with the cream.
In the making of creamery butter. Buch
creameries, however, are not of' the Tellable
sort and are largely In tbe minority.
l'rof. I.. B. Arnold, of Rochester, N. V , read
the first paper Wednesday morning, on the
subject "Cheese and Cheese Making." He
thought that from fifty per cent, of the milk
of the couutry butter waamade, while only
five per cent, was given to cheese. Yet the
cheese product was prominent In commerce
because lt waamade almost exclusively in
factories and waa distributed here and in Ku-
rope through tbls means. Oue pound of pure,
perfect cheese equals two pounds of meat In
nutriment, yet tbe selling price of each is
about equal per pound, because our cheese
product Is below the standard, from Imperfect
methods In making and curing. The fact ls
we do not know how to make good cheese.
Milk may be divided lntocream and skimmed
milk. The cream then Into butter and
butter-milk. The butter Is then divisible
Into some eight different oils. The buttermilk may be divided Into whey and coagulated matter, aud so with skimmed milk.
Not only these constituent elements, but
-various foreign substances get In the milk.
From stagnant water or unwholesome food
JVlclons Influences are encountered. Filth lo
any regard in handling the milk Introduces
weakness, while uuhealthful conditions of
the cow's glands, from too high feeding or
other abnormal conditions, render the art difficult and the article not fine.
Mr. H. B. Ourler, of Illinois, read a paper
about practical dairying and creameries.
There was a division of opinion as to the better kind of creamery, one for gathered cream
or for full milk. Mr. "Hurler was rather inclined to the full milk creamery, but there
wero many considerations that made the
keeping of the milk ou the farm a profitable
advantage.
Mr. C. K. Dexter, of Chicago, read an able
and Instructive paper on the "Commercial
Uelatlons to the Producer," He explained
tho reason of the higher uniform price of
creamery butter, and the necessarily varying
price of dairy butter, although he claimed
that the best butter could be made at a dairy
of selected cows. Hesaldthat the Impression
that a ring had been formed to keep up the
price of creamery butter was a mistaken one.
He deprecated the mlsuseof the term factory,
and gave as part of hlsadvlco that creameries
would do well to brand tbelr goods with the
name of the company or owner rather than a
fancy title, and told how a manufacturer of
butterlno had adopted the name of a brand
of creamery whose owner was proud of his
products.
The last morning session of the convention
waa devoted to the read! ug of a table of statu! leg, showing the receipts and values of
butter, eggs, poultry and cheese received In
New York for the year ending November 80,
1863, aa follows:
Butter—Eastern, 41,801,060 pounds, value 26
cents per pound; Western, 45,743,860 ponnds,
value24cents.,perpound. Total valne, SB,.
fg7,S7»60.    '      "■ ."•'-.      ",.' ,.   .'
'■.Cheese—Hasten;, llP,17J,4D3 pounds, valus,
ITKcents per pound;Western,13,5«3.SI0pounds1
value il cents per pound. Total value, $14,.
627,873 69.
Kggs—Domestic, 44,1,17,015 dor.cn, value,2Z]_
cents per dozen; imported, 414,000 dozen,
value, 20 cents per dozen. Total value, !I0,-
018,330 57.
Poultry—Dressed, 22,3S3,550 pounds, value, 18
cents per pound; live, 5,206,200 pounds; value,
14 cents per pound.   Total value, "11,310,604.
Total value of butter, cheese, eggs and poultry received in New York during tbe year,
851,584_'!8S 08.
Exports of butter and cheese during the
year-Butter, 18,416,003 pounds, valued at 26
cents per pound; cheese, tT7,779,5!iS pounds,
valued at llj; cents per pound, an: excess in
the amount of clieescexported over tbat of
the previous year of 10,309,554 pounds, and In
butter of 11,11.5,117 pounds. The highest price
of WesteriT>extra creamery butter was 41 and
the lowest 21 cents.
•* P^of., Henry E. Alvord, of New York, addressed the assembly. He said that it was
now a question of moment what should be
done with the surplus milk. Dairy products
are now converted into milk, butter and
cheese. The supplying of milk to cities even
within a radius of 250 miles, was overdone; In
catering to high-priced buyers milk and
cream in bottles for family use was now introduced, but the demand was necessarily
small. Prof. Alvord thought It abetter plan
to create at market for skimmed milk. Boston has such a market, but New York unjustly cuts off by legislation what, lf proper managed, would be placed on the market at a
price that would permit the poorest to have
a flne, nutritious article of diet—skimmed
mllit; then lt becomes necessary for Eastern
dairymen to fall back on cheese as their best
hope for home consumption. One drawback
to the Increase of the sale of American cheese
Is Its generally large size, which compels a
large waste to the retail dealer. A cheese that
could be sold to families Intact would be a
great advantage. Those weighing from four
to eight pounds are now becoming sought for
by the trade.
Colonel Coleman, of St. Louis, gave directions formaklng hens lay during .winter.
With young hens kept in warm, comfortable
winter sleeping quarters, liberally fed, and
-with an allowance of animal food, either of
scraps from the table or from the butcher's,
no one wonld have difficulty in having the
hens lay eggs all winter. He further advised
plentiful coats of whitewash and kerosene
ell about the quarters, to keep off vermin.
lied pepper at times given to the chickens,
movable henneries and prompt treatment by
banishment or cutting olTthe headatthe flrst
approach of disease among the chickens.
The old officers were re-elected for tbe ensuing year, Jno. J. McDonald, president, and
Col. Robt. M. Littler, secretary. After election of officers the convention adjourned.
Written for the IosIIsd* Farmer.
# Some Lessons in Botany.
Br l'rof. John .11. Coojter, of Wabash College.
THE SEED.
All plants are divided iuto two great groups
depending on their reproductlon.those which
reproduce by seeds and those which reproduce
by spores. In the latter division the ferns
are the highest, then, the mosses, and so on
down past fungi to forms so simple that they
consist of but one cell, and so mluute that lt
tak^s the highest powers of the microscope to
study them. In tho seed group we And our
pines and spruces the lowest members, next
above them probably the grasses and sedges,
and so on past lilies, crowfoots and mints to
the highest of all plants, the great family of
composites, to which belong the sunflowers,
asters and golden-rods. It should bea,remem-
bered though that seeds and spores are by no
mean**-4lflerent things In character, but In
the degree Of. thett development.-Aspore
holds kUmu ths same relation to the pluntlet
In Huej-'d tuat an egg does to a new-born calf.
Tue calf was once bothing but an egg, but developed beyond that condition while In connection with the mother, while the hen's egg
develops beyond that condition outside of the
mother's body. Ho every plantlet in a seed
begins with what we might call the egg-cell,
but lt develops while In connection with the
body of the parent until lt becomes that complex thing we call an embryo, while the spore
ls that original egg-cell turned loose to care
for Itself. In short then,spore and seed.eggand
calf, differ not in their nature but In the time
of their blnh. The great mistake. Is yet often
made by students of botany that they study
only seed-bearing plants and think they have'
exhausted the study, when in reality the
great majority of plants produce spores. The
reason of course Is that the seed-bearing
plants are tbe largest and hence boat known,
and our study bad better begin with tbem.
We sball begin where the plant begins and
study first the structure of tbe seed.
I.—WHAT   CAN     BE   SEE**:   WITH    THE    KAKED
EYK.
It a plump apple seed be split with a sharp
knife from base to point at right angles with
the flattened sides, something like figure 1
will be seen on the cut face. With
tbe help of a pin lt will then be
seen that there are on the outside
of tho seed two coats, the outer one
very much hardened and dark, the
Inner one very thin and whitish.
These two coals cover everything
within completely, except at one
point, aud In the apple seed this
unprotected spot is Just at tbe
point. It ls a very* important spot,
for through lt Is to come the water
to make the seed sprout. If the
points of apple seeds be dipped into
melted sealing-wax or bees-wax tbey cannot
be made to sprout, for no water can get
through the unprotected spot left by the two
coats. And so any kind of seed can be kept
from sprouting If its weak spot can be dls
covered and made Water tight. The whole
mass within the two coats is called the nucleus
or kernel, and a sharp look will easily detect
all of Its parts tn our split apple seed. From
the blunt end of the Beed nearly to the point
the nucleus seems split In two, (Fig. 1), these
two halves being tbe seed leaves or cotyledons. Below these are seen to come together
and form a short round stem, which is really
the first stem of the plant, and is known as
the seed-stem or caullcle. This was formerly
called the radicle, because it waa supposed to
be the  first root of the plant, but lt ls now
Fl«. 1.
fi«. a.
known that no part of the root is ever found
in the seed;lt simply grows from the lower
end of the stem after tbe young plantlet haa
left the seed. On tbe top of this caullcle,
where the cotyledons come together, ls seen
a small conical bud, which contains one or
more Joints of the stem and leaves which are '.
to expand in the air. This ls known as tbo
seed-bud or plumule. Tbe cotyledons, caullcle, and plumule taken together form the
embryo. It will at once be seen that In our
apple Beed the embryo and nucleus are the
same thing, or In otber words, that the embryo flIlsupaUtbe space within the coats.
The reason of this ls that the food for the
young plantlet ls stored in the cotyledons
and they have become so stuffed with lt as to
fill the whole space. In the case of seeds like
those of tho potato (Klg. 2), however, it will
at once be seen that nucleus and embryo do
not mean the same thing, for the food is
packed all around the embryo. The nucleus then is the
food and embryo taken together, and there are two
ways of storing the food,
either around the embryo or
within Its cotyledons. The
seed-bearing plants are divided into two great groups
depending on tbe number of
the cotyledons, there being either two, as in
the cases we have examined, or one, as in the
mis?, urates, eto. I,f a grain of corn be ex: •
aralned, oisj embryo will be found In.the center, near one side, as a kind of core, surrounded by a great abundance of food material, but there Is but one cotyledon, and
thlsls rolled about the bud,.Fig. 3, which .is
the plumule, aud this plumule Is nothing but '
a series of minute leaves wrapped about each
other. To sum np then, we find the
seed made up of two coats containing a nucleus, which is made up of
food material stored outside or
within the embryo, and this is
made up of one or two cotyledons,
a caulicte, and a. plumule.
Fie. 3. ir.—tvn_Ti—■_ MiCRoscorK snotvs.
The microscope simply shows that all parts
of the seed are made up of cells, which, in
general, look like the cells of a honey-comb,
though not always so angnlar, and these cells
are all full. Here then comes a point of great
Interest, for we are looking into the workshops of the seed and can see iu tools and Us
materials. Every cell seems to be about a
repetition of every other cell, and we find the
tools In use reduced to but one,butthat one so
Important that no work can be done without
it; in fact no life work is done anywhere without it, for it is the medium through which all
life is manifested, whether plant or animal.
It holds the same relation to life that the eye
does to sight, but it itself Ib not life any more
than tbe eye Is sight. Itls called protoplasm,
and In the cells of our seed it seems to have
collected into little rounded mosses aud is lying perfectly quiet, In what ls termed its
"resting state." When the seed begins to
sprout, however, this protoplasm ls no longer
at rest, but looks like the thin honey in tbe
honey-comb and is in Incessant motion.
Protoplasm then is the tool which is to make
the whole plant structure, and along with it
In the cells are to be seen the materials it
must work npon, materials which have been
stored there by the parent plant. By far the
most Important one is Btarcb, so Important In
fact that the others need not be mentioned
here. Thus the microscope reveals the fact
that the seed Is made op of cells, in each one
of which there lies protoplasm the worker,
and starch the material te be worked, both
waiting for certalAondltlons in order that
they may cause the young plantlet to burst
Its shell and spring into life and beauty.
It is estimated that ninety thousand millions of cubic feet of wnter pour over Niagara
every Hour. Estimating the fall at 169feet,
this means about 500 million horse-power
running to waste.
nlU/ltlrtt.   fill
T-u