lain) tiusbanbni. 
X. A. WILLARD, A. M., EDITOR, 
Ov Little Falls, Herkimer County, New York. 
NORTHWESTERN DAIRYMEN. 
Third Annuiil Noelinj of the Illinois and 
Wisconsin Dairy Association—.Speech ol' 
Judaic Wilcox—Aanitnl Address by Mr. 
Willard of New York—Thu UiacnMioiH of 
the First Day, &c. 
Tite meeting of Western and Northwest¬ 
ern Dairymen in Convention at. Elgin, Ill., 
Feb. 9th and 10th, was the largest and most 
important gathering of the kind ever had at 
the West. From five to six hundred dele¬ 
gates were present from Illinois, Wisconsin, 
Ohio and other States. It was the third 
annual meeting of the Illinois and Wiscon¬ 
sin Daily Association, and was justly re¬ 
garded as a great, success. 
The Association met in the Methodist 
Episcopal Church, and was called to order 
at II o'clock A. M. by the President, W. G. 
King of Rockford, III. A considerable por¬ 
tion of the morning session was devoted to 
the appointment of the various committees, 
and hi fixing upon the general outline of 
work to be done by the Convention. 
The committees having been announced, 
the Chairman introduced Judge Wu.cox of 
Elgin, who delivered a brief but eloquent 
address, welcoming the delegates present in 
the name of the citizens of Elgin, to the 
hearths and homes of the people of Elgin. 
He congratulated the assembly on the solid 
and really intelligent appearance of the gen¬ 
tlemen present, and said that in his opinion 
the daily interest of the West is yet in em¬ 
bryo, and very far from being thoroughly 
understood. 
He paid a high compliment to the farmers 
engaged in dairying, declaring that this 
branch of industry is among the most hon¬ 
orable of all agricultural pursuits. He de¬ 
murred in toto to the prevailing Impression 
that Illinois ifheesc was inferior to that pro¬ 
duced in New York, and referred in terms 
of indignation to the recent assertion made 
by a member of the Illinois Legislature that 
“ New York made good cheese, but Illinois 
did not.” He said the Fox River Dairy As¬ 
sociation had sent the Hon. Mr. Miller of 
St. Clair County a Fox River cheese that as 
to quality and flavor would compare favor¬ 
ably with anything of Eastern manufacture. 
He censured severely the practice adopted 
by many Chicago firms of buying Illinois 
cheese and then branding and selling it as :i 
New York article. This operated very dis¬ 
advantageous^ on the reputation of Western 
cheese. He closed by reiterating a welcome 
to the convention from the people of the 
BlufT City. 
Judge McConnell of McHenry Co. fol¬ 
lowed in a brief address, in which the high 
tariff' policy of Western railroads, in regard 
to their dealings with the farming and dairy 
interest, was severely criticised. 
At the conclusion of Judge McConnell’s 
remarks a report was made by the Finance 
Committee fixing the fee of membership at 
two dollars. 
Some discussion was now had iu regard 
to the time to be set down tor the Annual 
Address, the citizens of Elgin urging that it 
be given in the evening, while the Associa¬ 
tion urged the afternoon, on the ground that 
the house was already filled to its utmost 
capacity, and that in the evening it would be 
so crowded as to render all uncomfortable. 
A resolution was then put and carried that 
X. A. Willard of the Rural New-Yorker 
deliver the Annual Address ut two o'clock 
P. M., when the Convention adjourned till 
the hour named. 
AFTERNOON SESSION. 
The church was densely filled at the open 
ing ol' the session in the afternoon. Quite a 
number of ladies occupied front seats, and 
by their presence and apparent iutereat in 
the proceedings, added to the enthusiasm of 
the occasion. At the opening of the meet¬ 
ing Judge Miller of Rockford addressed 
the Convention, adverting briefly to the 
financial condition of the Association. He 
stated that a considerable sura of money had 
been raised by the citizens of Elgin to de¬ 
fray the expenses of the Convention. After 
referring to the objects and aims of the 
Society, and the results which it had already 
accomplished, ho called upon those present 
to contribute liberally, and thus place the 
Society In a financial condition to meet all 
necessary outlays for the coming year. He 
thought, the meeting a great success, and 
from which great good would result to 
Western farmers. 
Mr. Willard’* Address. 
The hour for the Annual Address now 
having arrived, the President, Mr. Kino, in¬ 
troduced Mr. X. A. Willard % of Herkimer 
Co., N. Y., who spoke upward of three 
hours on topics relating to the dairy. 
We are indebted to the Chicago Tribune 
for the subjoined brief remarks touching the 
address: 
“The following synopsis gives the leading 
t eat u res of Mr. Willard's address before the Con¬ 
vention, although but an imperfect idea of its 
great value. It was the result of much labor in 
collecting facts and statistics, and also embraced 
the results of very extended experience and 
observation in tin's country and Great. Britain. 
The remark of a competent judge, that it was 
undoubtedly the best address on the subject 
ever delivered In America, shows the estimate 
placed on It by those who heard it. Mr. W. has 
long been the leading authority in this country 
on dairy matters, and Ins writings In the agri¬ 
cultural press are read by most intelligent dairy¬ 
men. 
Mr. Willard began his address by referring to 
his own efforts to ennoble the class to which he 
belonged —dairymen. All American dairymen 
had a common interest to seek and maintain the 
superiority of their products over those oT the 
rest of the world. He then referred to the groat 
improvements now being made in agriculture, 
especially In l'arm machinery, and ot associated 
id capital and agricultural education. 
He had hopes or great, usefulness for our agri¬ 
cultural colleges. We needed, greatly, teachers 
of agriculture to infuse enthusiasm, a love of 
progress, show’ how to make l'arm ing pleasant, 
and, roost of all, how to make it pay ; these are 
all essential with America. Ho referred to the 
better notions in some tilings ol our English 
neighbors, especially of English ladies, who were 
more generally interested in the work of the 
class to which they belong. Ho thought we 
ought, to make farming Interest ing to our wives 
amt daughters, instead of having the present 
prevalent idea that some more fashionable pur¬ 
suit would be much preferable. 
He believed that American dairymen, more 
than any other class, were opening the way for 
a hotter appreciation of agriculture. No other 
farm Interest embraced so wide a range of 
topics or diversified employments and skill. The 
factory system and these conventions have 
stimulated Inquiry to a great extent. 
Important practical questions wore the profits 
and prospects of dairying. He reviewed the 
business of 1857, at the commencement of which 
It waa feared there was danger of over-produc¬ 
tion. In Mint year America made 215,000,000 
pounds of cheese, and Great Britain 170,000,U01L 
The consumption iu the two countries exceeded 
this amount, by "S,000,000 pounds. America must 
be the main Source to which England must look 
for cheese to supply her deficiency. Her popu¬ 
lation double^ in fort y years, and consumption 
of cheese increases more rapidly. The Increase 
of consumption In England and America is, 
probably, 16,000.1100 pounds annually. 
It is not probable that we wilt ever reach the 
limit of overproduction, as the consumption of 
butter is also rapidly itu t ensing, and many dai¬ 
ries will 1)0 devoted to Diis. No branch of fann¬ 
ing promises to be more*remunerative or endur¬ 
ing than the dairy. The year 1808 was a prosper¬ 
ous one for dairymen. America will bo'stripped 
of her dairy products by spring, and high prices 
may be cxpocted for the early make. Iu De¬ 
cember, 1WT, we lmd 802,1)00 boxes of cheese in 
stock In the Eastern markets. Last December 
we had only 310,000 boxes. 
The securing of flue flavor in butter arid cheese 
was then considered m length Ho lmd paid 
much attention to this, and had found that, in 
very many instances, stagnant, putrid water 
drank by the cows was a leading cause of ill 
flavor. Milk contains eighty-seven per cent, of 
water, and good nillk i an not he manufactured 
from bad water. IV hero springs are deficient mi 
farms, wells should bo dug and supplied with 
windmills. 
Another cause of ill flavor is the had construc¬ 
tion, as to ventilation, and the wain, ot' clcaulU 
tics.-!,of milking stables. No iiMLniifauHtrercoutd 
make good cheese from milk rooking with im¬ 
purities front the stable, Tite English are far in 
advance of us in their milking stabtoM, which am 
open on one side and kept clean. The now dairy 
districts hero are In advance nf the old. 
The statement that dairy farming would lie 
romnncratlvo needed modification. It would 
not bo so to those mailing a poor product. Such 
product was also ruinous to tite dealer. 
Homo practical directions were given. Have a 
clean, well ventilated stable; wash each cow's 
udder with cool water, and wipe it dry before 
milking; instead of cutting off cows r t.dls to 
avoid aiinoynnoe,havfta rubber band and fasten 
the tail In the cow’s leg. A full aotenDflodoacrlp- 
flou of lho udder waa then given. The milking 
Should always be done by some one person, mid 
he preferred women as mora gentle mid imticnt. 
Cows kindly trotted will enjoy the operation of 
milking. 
Our manufacturers at some seasons of 111“ year 
m ado as fine goods as any in the world, but their 
goods were not uniform throughout tin year. 
The greatest, trouble was In Hie spoiled milk— 
spoiled before it reached the Factory. Bad flavor 
In cheese cannot he hid from expert*, mi l the 
reputation of factories may be destroyed by a 
singlo lot of bad flavored cheese, which wilfbo 
hustled off at any price. He again urged the 
necessity of producing the best article tf we 
would do what we could—control the market for 
this great staple throughout, the worid. 
Au extended description of the properties of 
milk was then given. The subject of cooling 
milk was forcibly presented, wii.li ifirvcriptlons 
of inventions for the purpose. 
To insure the delivery of pure, sweet milk, lie 
urged the Convention to adopt the following 
rules, to be posted on the door of every factory, 
and addressed to the pa i i ons, raying“ This ‘is 
the unanimous voice of the Dairymen's Conven¬ 
tion of MO.” 
First. That no mtitle is good which is made 
from filthy, stinking waters of slough and frog 
ponds. 
Second. That no milk is good that comes from 
cows dogged or over-dri veu iu hot weather, from 
the pasture to the stable. 
Third. That, no milk is good that conics from 
cows pounded or kicked and cruelly treated by 
brutal men. 
Fourth. No milk is good that comes from dis¬ 
eased cows—cows that have sores tilled with pus, 
or that have udders broken and running with 
corruption. 
Fifth. No milk isgood that comes reeking with 
manure and tilth from the stable. 
The speaker was Interrupted after reading 
these rides, and a motion for their adoption was 
most enthusiastically adopted. 
The question of butter making was then dis¬ 
cussed. The cheese fmstories have hecauf much 
service to butter making by equalizing and rais¬ 
ing the prices. Wi; hud already an over-produc¬ 
tion of poor butter. He thought really first- 
class butter was wort li titty cents a pound, while 
he did not Cure how little poor but ler sold lor. 
Cream contains about fixty-fonr pm- cent, of 
water and twenty-five per cent, of butter. One 
quart, of good crcarn will produce on an average 
thirteen ounces ol butter, tjejitiliness and a 
temperature of about sixty dogrees, never less 
than fifty-live degrees, ant the most important, 
conditions in churning, The churn should he 
cleaned with great care. When butter forms, the 
churning should cemto, the butter lie taken from 
the churn and ad buttermilk worked out, using 
the ladle instead of the hands, 
Good white quk wood Is best for butter-tubs. 
He approved the establishment or butter facto¬ 
ries, thereby getting hotter butter and greater 
profits, t hoeso irptn Mum-milk would be mimli 
used. China would consume much of it. We 
make about 50U,UKi,fXKI pounds of butter each 
year, in this country. Tit.* best Orange county. 
New fork butter makers get one dollar a pound 
all the year. 
Referring to cheese-making, he gave the view* 1 
of Gov. Seymour, delivered hy that gentleman 
iu a speech totho American Huirym itV Conven¬ 
tion at their recent annual -e&don at Utica N 
Y. Although differing from him politically’ he 
(tho speaker) honored him for the sentiments ex¬ 
pressed in lInn speech. 
Tho market demands ft cheese of solid texture 
that is mellow under the linger, tint vet of suf¬ 
ficient firmness to be safely handled,and will not 
fall to pieces while iu the hands of the dealer; is 
of a clean, nutty flavor, melting in the mouth, 
and having that dejieimi-aromn that forces itself 
upon tho in lection of the cnslon.er. A bad or 
poor flavored cheese does infinite mischief by 
clogging the appetite and disgust ing those who 
try to eat it Just as a bad oyster taken by chanee 
in the mouth will make one sick of oysters for a 
lifetime, In the first place, for good cheese, the 
creates ferments, in cheese-making the work 
must not bo hurried; what heat is required must 
be slow and gradual, giving tho curds lime to do 
their own work, the cheese-maker watching all 
the conditions and standing ready at any time to 
chock the curds wlion the proper changes are 
developed. 
The speaker then passed on tho bear methods 
and requirements for curing cheese. and referred 
to Prof. Gat a gee's new method of curing meat, 
saying that Prof. G. thought this method could 
be applied to checsse. in this cose the cheese t * 
to be cured to a condition suitable to the mar¬ 
ket. Then, by applying the process, it can be 
held at that point for a great length of time. it. 
will be seen, if this process can be made avail¬ 
able, that no losses will bu sustained by the deal¬ 
ers ou account of flavor or quality,and hence wo 
have a kind nr goods widen, like gold, will pass 
in any of tho markets of the world. 
F.NENINO SESSION. 
The evening session of the Convention was 
largely attended. The following report, in¬ 
cluding questions for discussions, was pre¬ 
sented and adopted: 
“ First. — What Is the best method of cooling 
and preparing milk? 
“Second.—The cause, prevention and treat¬ 
ment of fermented milk. 
" Thin). What, is tho best method of prepar¬ 
ing apt! using rennet ? 
"Fourth.— What is I ho best method of treat¬ 
ing t he curd, pressing and curing cheese V 
Fifth. - Is it. practicable for western dairy¬ 
men to color then* cheese ? • 
*’ Sij'th. — What is Die best method of making 
and [nicking butter, either for the table or for 
the market t 
" Scn iiUi. The best breed of stock for the 
dairy, and tiro best method of koepiugand treat¬ 
ing the same. 
“ Ef(//U/i. Dweosos of cows, and tho beet 
manner of treating thorn." 
Resolution* were also adopted recommending 
the Legislatures of Illinois and Wisconsin to 
puss net-dm I laws for the protection of tho dairy 
men of those Slates against the abuse now prac¬ 
ticed. of selling our dairy products under as¬ 
sumed brands, or the brands of other states; 
and. also, “That wc unite with Die American 
Dairymen's Association in recommending to the 
State Legislatures and to Congress I he consider¬ 
ation of the following resolution;—That Dio 
recent extension of conlnglous lung diseases 
among cni Me demands Instant notion on tho part 
of the Legislatures in Suites in which such clis- 
ensoia found; and that the American Dairymen’s 
AsHoeiauivn urge on Congress to furnish such 
hid to the Department of Agriculture us may 
Secure tho regular publication of information 
regarding diseie-es ot animals, and of means for 
Die prevention or such diseases as Spanish fever, 
or “ Texan disease." 
Tho report of t ho Finance Committee was also 
adopted. 
Cooling nml Preparing Milk for the Factory 
or the Market. 
The above question was taken up and dis- 
cusssecl at great length. 
Mr. Eldridgh of Aurora read an elabo¬ 
rate paper on the subject. He had tested 
several methods of cooling milk and found 
no plan so practical as the cold water plan. 
It. was impossible to make a good article 
of cheese out of impure milk, lie regarded 
wooden pails for milking a great nuisance, 
and believed much of the trouble in cheese¬ 
making came from their use. Milk brought 
down to from sixty to seventy degrees yielded 
more and better cheese than when kept at 
a higher rate of temperature. Ignorance 
and carelessness in furnishing milk to the 
cheese factories were sources of groat loss. 
Cows should be driven to and from pastures 
with great care. Milk should he kept as 
clean as the food we eat. He thought, for 
cooling milk, that a stream of cold water was 
best. Then the milk, in addition, should be 
stirred every fifteen minutes. The cooler 
should be of tin, constructed so as to be 
easily cleaned. The cans should he full, or 
the cover pushed down upon the milk. A 
spring wagon was the beat to carry milk to 
tho factory. During hot weather he recom¬ 
mended that I he cans he scoured with salt 
and thoroughly scalded with hot water. If 
proper care be taken of the cows, the milk 
and the cheese, the West could compete suc¬ 
cessfully with Eastern dairymen. 
Mr. Chamberlin of Ohio, who had a pa¬ 
tent cooler on exhibition, spoke from a sci¬ 
entific standpoint. There was no difference 
between animal and other heat, and, if milk 
was reduced to sixty degrees, it could be 
safely carted to the factory. 
Judge I. A. McLean of Elgin said among 
the many coolers recommended only a few 
were practical, or really adapted to general 
use. Milk could he cooled in thirty minutes 
by placing it in cans plunged in cold spring 
water, with slats below the cans, so that the 
water could flow underneath the milk. He 
was opposed to any process for agitating the 
milk while cooling. 
Prof. W elcti ot Chicago gave a descrip¬ 
tion of a process of cooling liquids by evap; 
oration, and referred to the French plan 
when the air pump is brought into requi¬ 
sition and ices manufactured. 
Mr. Hazf.n of Fond du Lac county, Wls., 
cooled milk by setting the carrying can iu a 
large tub or can filled with water, turning 
the vessel occasionally to get. up circulation, 
and iu this way he hud had good success in 
cooling milk. 
Dr. Stone of Richmond did not believe 
in the principle of mixing cold and warm 
milk together before carting to tho factory. 
He thought the odor should be got. out of 
the way, and in order to do it, most effectu¬ 
ally & stirring or agitation of the milk in the 
can was necessary while being cooled, &c. 
He thought, no had result came of stirring 
milk while warm, but, on the other hand, it 
was advantageous in expediting the cooling 
process and in getting rid of the animal odor. 
Dr. Potter of Kano county, III., spoke 
at considerable length, giving some practi¬ 
cal suggestions in reference to cooling milk 
and its importance in cheese manufacture. 
The question was further discussed by 
Messrs. Eldridge of Aurora, Judge Mc¬ 
Lean of Elgin, Favii.l of Wisconsin, Mal¬ 
lard of New York, and others. 
The second question, being taken up, war, 
also discussed at considerable length by 
Judgc Wilcox, Mr. Sanford of Richmond, 
Er, price of Aurora, J. II. Wan /.hr and Dr. 
Stone. Some of the speakers gave their 
experience in the treatment of floating curds, 
but we have no space to give in detail the 
discussion on this subject, which concluded 
the proceedings of the first day. The Con¬ 
vention then adjourned to meet at. 9 o’clock 
A. M., on Wednesday.— [To be continued. 
— - -♦♦♦ ■ 
The Country Checie Market. — Late ends of 
factories and farm dairies begin to move at the 
Little Falls market. Dealers now meet here on 
market days, ami lot s, as brought in, go off freely 
at extreme rate?. 
A few days ago wiles were made of the Enton- 
vflle factory at II) Mtmhoimdo., 19Vo.; Fair- 
field Association, .300 boxes, 80c. Farm Dairies 
to-day, Feb. a. aw Wiling from IS to i.’iv. The 
general impression is that higher rates will bo 
reached as roou us shipping can ho done with 
safely. There is loss lato made cheese in the 
country than usual at this season. In our recent 
tour through Canada and Illinois we found the 
oheoso had boon generally sold tom factories. 
Our advices from abroad show an improve¬ 
ment in the London market on American cheese 
of 2 m. the e.wt. We give quotations:— English 
Cheddar. TD to 90s.; Wiltshire double, 08 to 80s.; 
Cheshire, 00 to 81a.; American extra from 70 to 
78s.; Holland cheese, Edoms. 00 to 07s.; Gouda*. 
50 to 59s.; Derby shape, 02s. 
t) owes tic feonomn. 
h? 18 
CONDUCTED BY MARY A. E. WAGER. 
SUNDAY DINNERS. 
A. M., writing from Licking Co., Ohio, 
ventilates her views about "Sunday Din¬ 
ners" in this fashion:—“ 1 want to ask the 
readers of your valuable paper about Sun¬ 
day dinners. 1 want to find out if every¬ 
body does as wo do; if everybody makes a 
great splutter and gels up an extra good 
dinner on Sunday. If they do not, I want 
to know how they brought about such a 
happy state of affairs; how the men folks 
take it, etc. Despite my “ bringing up," 
which was in the good old-fashioned way of 
having extra Sunday dinners, I can’t think 
it is all right. 
Home people think it is wrong to read the 
newspapers on Sunday, but T don’t think It 
is any wickeder than to cook all day. Per¬ 
haps if I was a man I'd rather have fried 
chicken, mashed potatoes, warm biscuit, pie, 
cake, custard, &o., for my dinner than not. 
But not being a man I’d rather have one 
day in the week on which I don’t have to 
cook all the time. 1 think if the men and 
horses rest, why not the women as well ? 
It seems to be the prevailing impression 
that on Sunday the womeu have nothing 
else to do but get up something extra to eat. 
But for my part I am lazy enough to think 
I would like to get aloug with as little work 
as possible. When one gets up later than 
common, (which we always do on Sunday 
morning,) gets breakfast, washes the dishes, 
puts the house to rights, gets dinner and 
does up the work again, it doesn’t leave 
much time for leisure, and Sunday is all the 
day on which a woman can read, as it is a 
sin for her to bo seen reading any other day.” 
Has somebody been finding fault with 
you, A. M., for reading on week days? 
That dash of sarcasm at the close of your 
letter roads like it. You are quite right about 
comparative sins and working all day Sun¬ 
day. It has always seemed to us that tho 
Sabbath was instituted for a day of rent, and 
the way in which we got the greatest and 
best amount ot it, is tho “ end to be desired." 
So far as cooking goes, that is in the hands 
of the housewife, and if she be only moder¬ 
ately clever, she can manage that to her 
liking. That is one of the "Rights” she 
already holds; there is no need of, nor 
sense in, her being a “ slave to man’s whims ” 
in regard to Sunday meals. Moreover, we 
believe most men can be led to look at it as 
wives want them. Women are quite as 
prone to have a passion for cooking extra 
Sunday dinners as men are to eat them. We 
have been in families, who always attended 
church on Sundays, and a good, relishable 
dinner always came on the table shortly 
after returning from services. There were 
no hot buscuits, or newly Cooked edibles of 
course. But on Saturday, provision was 
made for Sunday, and if chicken or potatoes 
came on the table warm, they had been pre¬ 
viously prepared, and only needed warming. 
Let some of our readers who manage Sun¬ 
day dinners "to a charm,” satisfactorily all 
all round, tell A. M. how the “ happy state 
of affairs is brought about.” 
■4 ♦ » -- 
Puste Tor Scrap.Books.— In the Rural of Jan¬ 
uary 9th “Perry" inquires for a good paste for 
scrap -books. The host article I have over used 
is corn-starch. Dissolve a small quantity in cold 
water, then coolt It thoroughly, llo careful and 
not get it loo thick: when cold it should be thin 
enough to apply with u brush. It will not mould 
or stain the paper. It is the kind used by 
Daguerotypists on "gem” pictures. Patent. 
Office Reports with two-thirds of the leaves cut 
out make very good scrap- books,—the best use 
they can be put to. NoicratnrBRiAN. 
SPOOL HOLDER. 
Often, and with emphasis, do wo hear 
the expression: — “ I do wish 1 could find 
that spool of white thread. It does seem as 
if old Nick himself had been around; I de¬ 
clare, if the fieuftors ain’t gone! La, me! 
here is my thimble smashed flatter than a 
flounder. I declare, If Rover hasn’t— why, 
the old scamp has destroyed my thread,— 
and the only spool of white in the house. I 
do wish someone would tell us in the Rural 
how to make a thing to put spools on.” 
Bridle your temper, my dear Pwkbeanna 
Beckvjani: Melindy Susie an n a Brown! 
A spool holder, designed expressly for the, 
readers of the Rural, is herewith given, 
possessing many points of novelty. 
w M 
Ak 
■H 
v#ll!i!Sii 
Sides A, A, nro onc-quarte.r of au inch in 
thickness, five and a half inches in oilier di¬ 
mensions, being in the, form of a triangle, 
and connected at each corner by bits of 
wood, two and a half inches long and three- 
fourths inch wide, either by glueing or nail¬ 
ing. Slots B, B, B, are previously cut in at 
the point and angle shown; those on one 
aide being directly opposite a wooden pin of 
the form shown at M, upon which is placed 
a spool, the ends of the pin fitting ui the 
slots. It is obvious that when thus arranged 
thread can be easily unwound ns needed, or 
the spool easily and quickly removed. K, 
K, are small wooden pins, secured to the 
part as show u. These are designed for hold¬ 
ing thimbles. By tacking a thick piece of 
cloth upon the sides A, you will have a neat 
pin or needle cushion. A piece of tape fas¬ 
tened upon one side of the. holder, will prove 
a safe receptacle ('or tho scissors. 
This arrangement holds six spools of 
thread, two thimbles, a number of pins and 
needles, and other small trinkets to suit con¬ 
venience. Carve the sides after any design 
that will please. L. D. Snook. 
flggiemc ||nfoniutttcrn. 
SEASONABLE SUGGESTIONS. 
BY A PHYSICIAN. 
How to Give Medicines. 
As a rule, when a physician prescribes a 
remedy lie gives full directions for its ad¬ 
ministration ; but still a few hints may not 
bo useless. The day has gone by when it 
was considered necessary to make every dose 
as nauseous as possible, and there is no ob¬ 
jection to making a medicine as pleasant as 
can be so long as its properties arc not in¬ 
jured. 
1 lie first rule to be observed in giving any 
medicine is to observe the most perfect and 
rigid regularity. On this may sometimes 
depend the life of the patient. A v/atch or 
clock should always he at hand, and the 
nurse should always he governed by it. A 
good nurse will never trust to memory in re¬ 
gard to tho hour at which a medicine is to 
bo given, and an ignorant attendant cannot 
he trusted. J he best plan is to have a slip 
of paper attached to each bottle or box, on 
which should be marked the hours at which 
a dose is to be administered. Thus a medi¬ 
cine which lias been given at 6 o’clock, and 
is to he administered every four hours, should 
he marked 0, 10, 3, 0, &c. When more than 
one prescripliou is ordered for the ’ »me pa¬ 
tient they should usually not be given at 
the same time, but alternated in such a way 
as to leave ns great an interval as possible 
between the doses. 
In preparing a dose, do it as neatly as pos¬ 
sible, and not where the patient can watch 
the process. The stomach of a sick person 
is generally very easily offended, and few 
people care to watch the preparation of a 
dose which, at best, is likely to be. more or 
less disagreeable. Make the mass to be swal¬ 
lowed, whether pill, powder, or mixture, as 
small as possible, especially if it have a dis¬ 
agreeable taste which cannot he disguised. 
Keep all medicines for internal administra¬ 
tion so far from those intended for external 
use, that there can be no chance of mistaking 
one for the other. Let the shelf or table ap¬ 
propriated to medicines be always neat, and, 
if possible, where the patient will not bo 
obliged to contemplate the bottles and boxes 
every time ho raises his eyes. Whenever a 
glass or spoon has been once used let it bo 
washed, and when a prescription has been 
exhausted, or discontinued, remove the bot¬ 
tle or box containing it from the room, so 
that only those in actual use shall be at band. 
r 22 
