288 
NEW MODE OF BUTTER MAKING. 
raising. I would here refer all concerned, to 
Browne’s American Poultry Yard, for the true 
principles of breeding, as well as for a great 
deal other valuable matter. 
But, to return to Cochin-Chinas. I procured 
four pullets and one cock, in August, 1849, all 
of them quite young. I may here state in proof 
of their hardiness and good laying qualities, 
that, from neglect or necessity I kept them in a 
small open yard, with an old barrel as their 
only protection, all winter; yet, they did not 
seem to suffer in the least, from cold, and com¬ 
menced laying very early, producing, with few 
exceptions, eggs each day after commencing, 
which I never had pullets do before. One 
began to lay January 26th, and continued up to 
March 1st, producing 30 eggs, when she wanted 
to sit. I broke her up March 11th. She began 
to lay again, and produced 41 eggs more up to 
April 29th. May 11th, she began again and 
continued until May 29th, laying in all 90 eggs. I 
then sat her, and she proved a very steady sit¬ 
ter, a good nurse, and a profitable and valuable 
hen. The second one began to lay January 
31st, and laid 20 eggs to February 22d. I then 
sat her. She hatched her chickens, and with¬ 
out weaning them, began to lay again April 27th 
—sat again May 20th, hatched nine chicks, 
raised them, and is now, August 3d, laying again, 
having produced eggs 10 or 12 days past. The 
third one began February 1st, and laid until 
29th of March, missing some days between, 
when she wanted to sit. I tried to stop her, 
which I found no easy matter. She would sit, 
put her down on the ground, or where I 
pleased. Finally I gave her a cold-water bath, 
which seemed to throw her into a fever. She 
soon after began to lose her feathers, and has 
not laid since. New feathers have come in, and 
she has now every appearance of health. The 
fourth one commenced laying February 9th, 
producing 80 eggs to July 27th, and wanted to 
sit six times. I should say that they are good lay¬ 
ers, excellent sitters and protectors of the young. 
From some cause or other, the first broods did 
not hatch well; but since, they have done bet¬ 
ter. One hen, I recollect hatching 15 chicks 
from 17 eggs. I have had about 80 chickens 
hatched, and but one of them died of disease. 
Rats, or some other “ varmints ” have killed sev¬ 
eral, biting them through the head and neck. A 
more hardy, thrifty lot of chickens, I never ex¬ 
pect to see. Some one has said they are great 
eaters. I should say they are great growers, 
and I never fed stock of any kind with which I 
was better satisfied with the growth for the food 
consumed. Will a pure-blooded shorthorn grow 
finely on light food 1 
In regard to the weight of these fowls, they 
are large enough. I do not know that any 
could be made to reach 15 pounds, but they can 
be made to weigh between 12 and 15 pounds. 
The heaviest cock taken from Mr. Taylor’s roost 
in very common flesh, weighed 11£ pounds; 
made fat, he would likely reach 13 pounds. The 
hens, in common flesh, reached 8 pounds. I 
would put the cocks from 9 to 12, and the hens 
7 to 9 pounds. 
If any one particularly wishes them, I will 
spare a few pair this season; but I wish to keep 
a heavy stock for breeding next year. The 
price will necessarily be high for four or five 
years to come, from their scarcity, great demand, 
high cost of stock, trouble and expense of build¬ 
ing separate yards, to keep them pure; and, 
what I consider of great importance the cost of 
different stock cocks every year, so as not to 
breed them to their own pullets. 
In breeding, 1 would recommend that the 
breeder have as many separate yards as cocks, 
putting from three to five hens with each cock, 
and then each year changing the cocks to dif¬ 
ferent yards. The hens, of course, staying at 
home. By this means, with four or five cocks, the 
thrift and merits of any particular breed may 
be kept up for any length of time. The yards 
must be large and dry. 
J. C. Taylor. 
Atlantic , Monmouth Co ., N. J. Aug. 3d, 1850. 
NEW MODE OF BUTTER MAKING—BOILED 
BUTTER. 
We have no disposition to substitute any other 
product of the dairy, for the deliciously sweet, 
aromatic butter, so abundantly furnished by our 
best dairy women. But as a substitute, greatly 
preferable, either for luxury, economy, or health, 
we would exchange the miserable washy stuff, 
(which is, at first, a tolerable mixture of thick 
cream and buttermilk, but soon changes to an 
intolerable mass of rancid grease,) for the boiled 
butter of Switzerland, according to the subjoined 
mode of making butter, as given by Dr. Forbes, 
an intelligent English writer. 
Into a clean copper pan, (better no doubt 
tinned,) put any quantity of butter, say from 20 
to 40 lbs., and place it over a very gentle fire, so 
that the butter may melt slowly; and let the 
heat be so graduated that the melted mass shall 
not come to the boil in less than about two hours. 
During all this time, the butter must be fre¬ 
quently stirred, say once in five or ten minutes, 
so that the mass may be thoroughly intermixed, 
and the top and bottom change places from time 
to time. When the melted mass boils, the fire 
must be so regulated as to keep the butter at a 
gentle boil, for about two hours more, the stir¬ 
ring being still continued, but not of necessity so 
frequently as before. The vessel is then to be 
removed from the fire and set to cool, and set¬ 
tle, still gradually, the process of cooling being 
supposed to require about two hours. The 
melted mass is then, while still quite tepid, to 
be carefully poured into the crock, or jar, in 
which it is to be kept. In the process of cooling, 
there is deposited a whitish, cheesy sediment, 
(proportioned to the quantity of butter,) which 
is to be carefully prevented from intermixing 
with the preserved butter. These caseous 
grounds are very palatable and nutrient; they 
are constantly used as food. As might be ex¬ 
pected, there are some variations in the prac¬ 
tice of different individuals. One very experi¬ 
enced man assures me that a much shorter time 
than two hours need elapse between the setting 
of the vessel on the fire and the bringing the 
