390 Transactions of the American Institute. 



yard. I increase the feed to the first of February. I give a 

 bushel of shelled corn to one hundred head. If I have not sold 

 in February I shear early, but if the prices will justify, I let go 

 before shearing. I never feed coarse sheep. 



HOW TO PRESERVE EGGS. 



Mr. William Hosford, Cedarville, N. Y. — Dip the eggs in hot 

 lard, and then pack them in jars or buckets, with the small end 

 downward. They are to be kept in a cool, dry place. The secret 

 is to close the pores and not injure the shell. Brine and other 

 pickles destroy it. 



CHICKEN DISEASE. 



Mr. Horace "Wheeler, Providence, K. I. — I have about eighty 

 nice fowls which I have tal^en great pains with, yet a short time ago 

 some of them were troubled ^Wth swollen eyes. I have had twenty- 

 five years' experience on the fann, but never saw a case like this 

 before. 



Mr. Wm. S. Carpenter. — Keep the poultry and hennery clean, and 

 feed sulphur occasionally to the fowls with their food. Cleanliness 

 is of great importance in poultry raising. The description is not 

 sufficiently accurate to give a name to the disease. 



DIRECTIONS FOR POULTRY PACKING. 



Mr. J. Beemcr, Libertj'ville, N. J. — Fowls should never be fed 

 within twenty-four hours of killing. Chickens will bleed much 

 better with their heads off than with their throats cut. The neck- 

 bone should be cut off about an inch, and the skin tied over the 

 end of the neck. After the poultry is scalded and dressed, it is 

 packed in barrels, with a layer of straw and a layer of poultry. 



Mr. Wm. S. Carpenter. — The straw should be put in thickly. 



Dr. J. M. Crowell. — The practice of plumping makes it look 

 well for twelve hours, but after that it is in a bad condition. 



HOW TO PREPARE GLUE. 



Mr. S. Edwards Todd. — Procure a small tin pail about four 

 inches deep, with the top turned over like a flange, making a broad 

 rim at the brim of the pail. This pail should be just large enough 

 to enter a tea-kettle, when the lid is removed. A fruit can, with a 

 flange soldered around the top, will make a satisfactory glue-pot. 

 Have the tea-kettle almost full of boiling water, and set in the glue 

 pail. Procure the best kind of glue, break it in small fragments, 

 and fill the pail half full. Now cover the glue with water. Keep 



