Proceedixgs of tee Farmers' Club. 807 



ble, twisting it as it is withdrawn. Repeat the operation several 

 times. If done with some skill, the feather will often bring up a 

 small white worm. But the oil and pepper, if well spread over 

 them, makes them feel so sick at their stomach that they let go their 

 hold on the chicken's throat and die. We have cured bad cases with 

 two or three applications. 



Cider Vinegak. 



Mr. Charles Hammond, Cedalia, Mo., asks how to make cider 

 vinegar. 



Mr. "\y. S. Carpenter. — Let him Jceep his eider where the air can 

 get to it freely, and then buy some good vinegar, if he has none. 

 Draw two pails out of the vinegar and fill up Avitli cider. Take the 

 vinegar and put it into a cider barrel, and so on, giving a few days 

 after each mixture. In that way one barrel vinegar will operate on 

 twenty of cider, and make it all into good sharp vinegar. 



The Weight of Milk. 



Sylvester Knapp, of Sayville, IST. Y., writes : I would like to ask 

 the club if the heavier the milk is, is it not the richer, and what the 

 average weight of milk is, and what kind of food makes the richest 

 milk ? I find, to my surprise, that skim milk is heavier than ne\V 

 milk, and cream is lighter than either. I find that the less milk my 

 cow gives the heavier it is, and it will vary nearly or quite an ounce 

 in a pint from one day to another by changing the feed. My milk 

 weighs from seventeen to over eighteen ounces to the jDint, and 

 wlien it first came in it weiglied nearly one and a quarter pounds 

 to the pint. Kow, if rich milk is lighter than poor milk, why does 

 milk weigh more than water ? 



Answer. — To use the simplest language, milk is made up of three 

 parts: The cream, the curd, and the whey. Cream is lighter than 

 water, and the curd is heavier. You can prove that by dropping a 

 piece of common white cheese into water, and then a bit of butter. 

 One swims and the other sinks. The milk of diff'erent cows and of 

 the same cow at dilFerent times will be found to vary in the amount 

 of curd and in tlie quantity of butter. When there is more curd, its 

 weight will be increased ; when the cream is most abundant the milk 

 is lightest. We call milk that gives thick cream rich milk. It is 

 rich for some purposes and in some elements, but poor in others. As 

 a rule, it is curd that gives size and strength in the system, and 



