1870. 



NEW ENGLAND FARMER. 



131 



to be what are called animal cells, and so very 

 minute that a single drop of water in which 

 rennet was soaked contained over 500,000 

 cells. 



Fermentation and putrefaction in their rela- 

 tions to the manufacture of cheese, was the 

 subject of an address by Prof. G. C. Caldwell 

 of Cornell University. He said that. 



Recent microscopic examination has revealed 

 the fact that ivery case of fermentation or putre- 

 faction is attended with the development or growth 

 of living organisms, most of which, at least, be- 

 long to the vegetable kingdom, and the most gen- 

 erally accepted view, is that these oi-ganisms are 

 the cause of all fermentation and putrefaction; 

 that the dust of the atmosphere as well as all fer- 

 menting or putrifying matter, contains either the 

 germs uf these microscopic fungi, or the fungi 

 themselves, in one stage of development or another ; 

 that these germs fall on all substances exposed to 

 the air, and that, if the substance so exposed is 

 one that can nourish their further development, 

 they will vegetate and increase, and in so doing 

 cause the substance to decompose. 



From the moment that the milk leaves the cow, 

 the work of the fungi commences — they begin to 

 increase, and simultaneously the milk begins to 

 change — both operations going on with a rapidity 

 that varies according to the circumstances of tem- 

 perature and exposure. 



The following petition to Congress for 



change of revenue laws was adopted. 



We, the undersigned, citizens of the United 

 States, and manufacturers and producers of butter 

 and cheese, respectfully petition your honorable 

 body to so modify section 4 of the Internal Reve- 

 nue law, passed March 31st, 1868, as to clearly ex- 

 empt manufacturers of butter and cheese, and pat- 

 rons of butter and cheese factories, from a tax 

 upon their sales, as we believe it to have been the 

 intention of Congress when said law was enacted ; 

 and your petitioners will ever pray, &c. 



Prof. A. N. Prentiss of Cornell University, 

 read a paper on ergot in connection with abor- 

 tion ; Mr. Lyman of New York made some 

 suggestions about butter-making ; and dairy 

 products as seen from a mercantile view were 

 considered at length by Mr. Webb of New 

 York. He estimates the receipts of cheese in 

 New York this year to be about the same as 

 last year, viz., 1,330,000 boxes. He thought 

 there was no danger of making too much really 

 good cheese, and that, considering the decline 

 in gold, prices had been well sustained. Dr. 

 A. Bartlett of Ohio read a paper on "soil, 

 climate, vegetation and water of the principal 

 dairy regions of America." 



O. S. Bliss, Secretary of the Vermont Dai- 

 rymen's Association was present, as were del- 

 egates from Ohio, Illinois, Michigan, Wiscon- 

 sin, Canada, North Carolina, &c. 



Hon. Horatio Seymour, President of the 

 association was detained by an accident till 

 near the close of the last day's proceedings. 



BXTKACTS ANB KEPLEES. 



TANNING SHEEP SKINS. "GOLDEN SALVE." 



Can you inform me how to tan sheep skins, &c., 

 so they will make good mittens and gloves; and 

 can you give me a receipt for making a good 

 salve ? A Farmer Boy. 



East Shelburne, Mass., Jan. 18, 1870. 



Remarks. — The following process for tanning 

 sheep skins with the wool on for mats or mittens 

 — if for mittens the wool should be trimmed off 

 evenly to half or three-fourths inch in length — we 

 have seen recommended. Wash the wool thor- 

 oughly in cold soap suds, and rinse. For two 

 skins dissolve half a pound each of alum and salt 

 in a little hot water, which put into a tub of enough 

 cold water to cover the skins ; soak twelve hours, 

 then hang them over a pole. Before entirely dry 

 spread and stretch them on a board to dry, and 

 while a little damp sprinkle on the flesh side of 

 each skin an ounce of saltpetre and an ounce of 

 alum pulverized and mixed ; after rubbing this in 

 well, put the flesh-sides together and laj' in the 

 shade for two or three days, turning the under 

 skin uppermost every day. When perfectly dry 

 scrape the flesh side with a blunt knife, and rub 

 with pumice or rotcen stone, till soft and pliable. 



Some years ago Mr. J. Weston, of Rutland, Vt., 

 who claimed to be the inventor of the "Golden 

 Salve," and to have used it on man and beast for 

 twenty years, gave the following receipt in the 

 Farmer : — Linseed oil 2 quarts, beeswax 3 pounds, 

 rosin 3 pounds, — heat and stir until well mixed. 



EGGS BY WEIGHT. 



It seems to me that there can be but very little 

 doubt that eggs will soon be sold by weight in the 

 Eastern markets, the same as in San Francisco ; 

 and that the change would be of equal benefit to 

 both the producer and consumer, there can be no 

 doubt, for the following reasons : — 



Almost every one has heard the story of the 

 man who bought a dozen eggs, and when, on ex- 

 amination after he arrived home, he found a very 

 small one, he took it back to the market to be 

 exchanged. 



Probably very few of your readers would be 

 quite as particular; but they all must notice that 

 some eggs will weigh nearly or quite one-third more 

 than others for which the same price per dozen is 

 asked — and I protest that this is not fair for either 

 the buyer or seller. 



Again, the farmer who keeps hens which receive 

 little or no attention, and who sells or exchanges 

 his eggs at the nearest market, would very soon 

 notice that his neighbor who had better fowls and 

 paid more attention to their feed and comfort, 

 received a larger price per dozen than he was paid, 

 and this fact would do more to spur him up to im- 

 prove his breeds, and to increase their comfort, 

 especially during the winter months, than all the 

 excitement about fancy breeds, and fabulous 

 prices for eggs to set, which for the past ten years 

 have interested those who raise poultry and eggs 

 for the market. 



In conclusion, I have, as usual, a favor to ask. 

 Please state in .your answers to correspondents, 

 the average weight per dozen for common eggs. 



Boston, Jan. 17, 1870. Rail Road. 



Remarks. — We think we have seen it stated 

 that in England, where large quantities of eggs 



