^jusbanbri). 
> 
X. A, WILLARD, A. M., EDITOR, 
Of LfTTLB Falls, Hkrkimks Codntv, New York. 
THE AMERICAN DAIRY SYSTEM. 
Letter from the Secretary of the Royal Ag- 
ricultural Society of Euttland — Tlic Fne- 
tory Syntem to he Adopted iu England — 
AuNwcri* to Inquiries. 
We arc receiving so many letters of in¬ 
quiry concerning the leading features of the 
factory system of cheese making, that, wo 
give our answer to the following letter, 
which we hope may meet the wants of a 
number of other correspondents who have 
written to us recently on Die subject: 
Ray At, AnnK'tct.TUKAi. Society or fN.n.in,) 
II Huu.'Vor ixiunri', koniton, Full. 10, l-»W. f 
X. A. WlIAABD. Ks<y, I .It tin Fall?. N. Y. Dear 
Sir'I'ho ('nuncll of the Royal Agricultural Society 
being desirous of ascertaining the working of the 
cheese factory system, with ;i vlow to ustiiuuittlUC its 
a>Jiifit mI x1 11 v to English dairy dUtrleta, have roquest- 
1*1 i me to obtain information on the subject and pub¬ 
lish the results Of my in* irrigation. 
Under the elreutnstaileus, I take tin* liberty of ask¬ 
ing yon to supplement the Inl'ormutlou already pub 
Ushnit, by giving mo some further detail* relating to 
one (or morel typical fact or Ins ,.t dilferent sizes, with 
which you are well uOQa&IntCu. stating, if possible, in 
each oaso: 
I . Nn in her of cows (average.) 
2 Sire of buildings. 
3. < ost of buildings. 
i Cost of machinery. 
5. Capital invested. 
li. Work people employed. («). Men nt. - per 
week; tli), women at-per week; (e), boys at -—- 
per week ; pi),girls at-week. 
7. (Quantity of nolle received, 
S. Distance (maximum and average) from which 
milk l* brought. 
•,i Pounds of cheese made per annum. 
In. Charge for making, m) the factory being owned 
entirely by the patrons, (b), the factory not being 
owned by patrons. 
II. Disposal of the whey. 
It. Average dividend to proprietors If other than 
the pal roll*. 
I trust lliat you will have the kindness In give me 
Whatever Information you may possess on all or any 
of these subjects, and thus enable me to carry out 
the wishes of the Council, X shall also hnglad to re¬ 
ceive any additional fact* or suggestions which your 
oiiurlesv may prompt you to offer, anil I shall lie very 
much pleased to have the opportunity of rendering 
you any assistance In return. 
Relying upon your kindness, 
l remain yours, very faithfully, 
II. M. JENKINS, 
Secretary. 
REPLY, 
There are very few factories where the 
milk is purcUasixl by, and the business car¬ 
ried on wholly under control, of one or more 
proprietors—thus making it a separate and 
distinct interest from that of patrons. 
The popular method of organizing fac¬ 
tories, ami one which seems to give good 
satisfaction, is to make them joint stock 
concerns. The ground is selected and an 
estimate made of buildings, machinery and 
fixtures. The whole cost is then divided up 
into shares of fifty to one hundred dollars 
each, and the neighboring farmers, or those 
favorable to the movement, take stock in 
proportion to the number of cows irom 
which they are to deliver milk. Officers are 
chosen and the company managed as n joint 
stock company. Usually a committee, or 
some one person selected from the patrons, 
is chosen as salesman of the cheese, whose 
duty it is to make sales at best prices to be 
had, arrange dividends, and pay over shares 
to patrons, deducting of course the price per 
pound for manufacturing, which is made to 
cover all expenses, Including the per cent, 
on cost of buildings and fixtures. 
A good cheese maker is employed as man¬ 
ager and manufacturer at a certain price per 
pound of the cheese manufactured. This 
manager employs his laborers or assistants, 
and is to all expeftse of running the factory, 
taking care of cheese, keeping record of milk 
delivered daily by dilferent patrons, entering 
the same on the books of the factory and 
upon the pass-books of patrons. Often the 
company employ the manufacturer ami all 
the hands at fixed salaries. 
The milk is weighed at the factory when 
delivered, and, as experience has shown that 
every ten pounds of milk (as an average for 
the season) should make one pound of cured 
cheese, linn, solid, and in good marketable 
condition, each farmer thus has a daily 
record in his pass-book of what bis herd is 
yielding. 
The manager is employed with the under¬ 
standing that he is to make a good, fair 
article, and his product is examined from 
time to time by committees, by experts, and 
by patrons, as they see fit, and thus bod 
work is soon detected. It the management 
is not satisfactory the cheese maker is dis¬ 
charged or the causes of the bad work 
traced out and rectified. 
The stockholders and those delivering 
milk, meet from time to time and deliberate 
as to sales, each one voting according to the 
number of cows from which he delivers milk, 
and in this way instructions are issued to 
the salesman. 
Then there is another method of establish¬ 
ing factories. One man, or a company, erects 
buildings and is to all expense in running 
the factory, charging by the pound of cured 
cheese for manufacturing, The cheese in 
this instance, it will be seen, belongs to 
patrons, who appoint a salesman and con¬ 
trol the product precisely as under the other 
method. 
It will he observed that under this sys¬ 
tem of checks, all men who deliver milk are 
upon an equal footing, where no advantage 
can he taken, for the farmer, if he chooses, 
can weigh his milk at home and compare it 
with the figures entered at the factory upon 
his pass-book. The company is responsible 
for milk delivered- The account is payable 
in cheese, this part of the system being some¬ 
what like that in making deposits at bank. 
1. “ Number of com (average)" —The num¬ 
ber of cows varies greatly, from three hun¬ 
dred to 1,500 or more. Our experience 
shows that a factory with less than three 
hundred cows will not pay expenses, in¬ 
cluding interest on capital invested in factory, 
fixtures, <ftc., unless an extra rate be charged 
for manufacturing. Extremely large facto¬ 
ries, say of 1,500 cows, do not give the best 
returns to farmers. There is usually more 
waste; the milk coming from a long distance 
is often in bad condition, and the work at 
the factory is, from time to time, hurried 
and slighted. The host, results are obtained, 
both as to quantity and quality of product, 
where the factory uses the milk of from five 
hundred to eight hundred cows, and not 
above one thousand. 
“ .s’fo of Building*."— Improvements are 
constantly making in buildings. The early 
factories were made rude and imperfect 
structures. The late erections are more sub¬ 
stantially built, but very plain in style, with 
no pretensions to architectural beauty. This 
is a mistake. A competent architect should 
be employed, who should give designs for a 
handsome exterior, imposing, graceful and 
pleasing to the eye. The cost would not be 
very much more, but the value of such 
buildings would be greatly enhanced, and 
could he turned to good account in case they 
were abandoned for cheese making. 
In some of our establishments the manu¬ 
facturing department UUd curing rooms are 
Under one roof—in others these are separ¬ 
ated. The system of marketing cheese in 
America is somewhat different Horn that, in 
England. The cheese is not held for so 
great a length of time while curing. We 
try to send our cheese to market when it is 
from thirty to sixty days old. There are 
few curing rooms built with the design of 
holding cheese for the entire season. 
Without attempting to give model build 
ings, or those considered by some as the 
best, it will perhaps suffice to present two or 
three plans of those esteemed as among the 
first class; 
The Fairfield and the Willow Grove fac¬ 
tories send out cheese favorably known in 
the English markets. They have for several 
years received “top prices’’ from English 
shippers. 
The Fairfield factory is located in Herki¬ 
mer Co., N. Y, f eight miles from Little Falls, 
the largest country cheese market in Amer¬ 
ica. It receives the milk from one thousand 
cows. The manufacturing department and 
curing rooms (“dry house”) are under one 
roof. The establishment is one hundred and 
forty-eight, feet long by thirty-eight feet 
wide and three stories high. The second 
and third stories are for curing rooms. The 
manufacturing room is forty by twenty-eight 
feet; press room, thirty-five by thirty-one 
feet. The boiler of five-horse power stands 
in a separate room, and cost four hundred 
and fifty dollars. The manufacturing room 
is provided with double vats for cheese mak¬ 
ing. These vats are each sixteen feet long, 
three feet four inches wide and eighteen 
inches deep, holding six hundred gallons. 
Wo may remark lu re that vats of this 
size anil proportion are convenient for work, 
and are usually adopted at the factories. 
They are double—that, is, the inner one of 
tin setting in a wooden vat with spaces be¬ 
tween the two at the sides and bottom 
where heat is applied, either steam or hot 
water. 
The Willow Grove Factory is in Oneida 
county. The dry itouse sets upon high stone 
piers, and is one hundred by thirty feet, two 
stories. The manufacturing department is 
in a separate building, being thirty by 
twenty-eight feet, with press room twenty- 
six by fourteen feet. This factory has 
capacity for the milk of one thousand cows. 
Wiokt’h Whitcaboro Factory, in Oneida 
county, has also a high reputation in the 
English markets. It was erected for six 
hundred cows. Dry house one hundred and 
four by thirty feet, two stories. Directly 
opposite Stands the manufacturing depart¬ 
ment,, which is twenty-six by fifty leet. 
3. “ (.'out of Building*" —This, of course, 
varies in different localities, and must be reg¬ 
ulated according to taste iu architecture, cost 
of material, labor, &c., &e. Factories in the 
State of New York cost from $3,000 to 
$ 10 , 000 . 
4. “ Oo*l of Machinery." — The principal 
cost under this head will be for steam boiler, 
milk vats, presses and hoops. Steam boiler, 
with fixtures, say $500; vats, $100 each; 
screw presses, $4 each. A factory lbr six 
hundred cows may he lilted up in good run¬ 
ning order for from $ 1,200 to $1,500. Vats 
with heater attached, which will obviate 
having steam boiler, are sold (six hundred 
gallon size) for about $200 each. 
5. “ Capital Tnrested." —If grounds or fac¬ 
tory site he added, this question is answered 
in Nos. 3 and 4. Sift's for factories are often 
leased at small rentals, ami for a series of 
years. 
6 . “ Work People Employed ."— A factory 
with six hundred to eight hundred cows will 
need five hands, and perhaps, when the 
curing rooms are full, more help. The man¬ 
ufacturer or head manager, if skillful, will 
command from $800 to $ 1,200 and board for 
the cheese making season, nine months. The 
second man, who, perhaps, has worked at 
the business for a year or more, gets, say 
from $35 to $45 per month and hoard, and 
women from $4 to $5 per week and hoard. 
Women not unfrequently take charge of 
factories as head manufacturers at salaries as 
high as $100 per month and board. Boys 
and girls, or young persona of immature age, 
are not usually employed. The head man¬ 
ufacturer at the factory is expected to “ lake 
oft his coat” and do a good day’s work 
every day, seeing to the delivery of the 
milk, working at the curds, the presses, and 
with a sharp eye to see that all moves on 
in order and on time. 
7. “ Quantity of Milk Received .”—This, of 
course, must depend on tv variety of circum¬ 
stances— goodness of cows, quality of pas¬ 
turage, the season, time of commencing and 
closing operations. 
Tlte Weeks factory, at Verona, Oneida 
Go., in 1867 had an average of 040 cows; 
length of season, 200 days ; pounds of milk 
received, 2,481,615; green cheese made, 
261,904 pounds; cured cheese, 250,540 
pounds; shrinkage, four and one third per 
cent.; pounds of milk to green cheese, nine 
and forty-eight one-hundred the; pounds of 
milk for cured cheese, nine and ninety-one 
one-hundredths. 
The gross receipts per cow (average for 
the season, exclusive of income, from butter 
and cheese, made before the factory opened, 
and after close,) varied from $31 to $78, the 
former being the poorest dairies and the lat 
ter the best. 
The cheese sales in 18G7 were very low in 
America, the average tit the W keks factory 
being only $14.40 per one hundred pounds. 
'I’lte receipts other years have been very 
much larger, but it is always well iu esti¬ 
mates of this kind to keep on the medium 
side. Some of the factories in Herkimer 
Co. make an average of five hundred pounds 
to the cow, and at present, prices for cheese 
(twenty cents,) this would give $100. This 
would not lie a fair estimate, however, for 
a novice to base dairy prospects upon. 
8 . “ Distance (ina.ruH Uui and average) which 
the Milk is Brought." —The average distance 
from which milk is brought will not exceed 
one and a half miles, and perhaps in (lie old 
dairy districts in New York a little less. 
Four or lives miles may be set down us the 
maximum except iu rare cases, as aL the 
West, where we have reports of milk being 
carted eight miles and more, and yet if cool¬ 
ed at the farm, arriving at t he faetory in good 
condition. Such tv long distance is regarded 
as altogether too far to Cart milk with profit, 
especially on Our American roads, which for 
the most part are bad during a considerable 
portion of the year. 
The practice of cooling milk at the farm 
does not usually obtain among dairymen. 
Canning milk too warm and hauling it iu 
this condition to the factory, results iu great 
losses to the American dairyman. It is now 
several years since we commenced urging 
upon pur dairymen the importance of cool 
ing the milk at the farm ami as soon its 
drawn from the cow, and, most especially, 
have we urged this principle, since returning 
from a visit to European dairies. 
In 1860 the American Dairymen’s Asso¬ 
ciation employed the writer to go abroad 
and make a careful examination of European 
dairies, and to report upon their manage¬ 
ment. After an extended observation over 
the dairy districts of Great Britain, and an 
examination of the best English methods, it 
was clear that in the matter of cleanliness, 
care of milk and of stock, management of 
pasturage, &c., the English were in advance 
of us; hut in machinery and appliances for 
manufacturing the Americans were a long 
way in advance of the English. 
Our report upon English methods, &e., 
lias effected a great change in American 
dairy practice, and it is pleasant to know 
that the bud practices of our dairymen are 
being corrected. We are now beginning to 
cool milk at the farm, and it need not he 
said the character of American cheese lias 
greatly improved. 
As to our factory system: — Uniformity 
and excellence of product is almost always 
certain where good milk is delivered at the 
factory. The machinery and appliances for 
manufacturing render cheese making com¬ 
paratively easy. Everything is so arranged 
as to avoid lifting and heavy work. The 
manufacturer must exhibit high skill in man¬ 
ufacturing. He makes cheese making a 
study and adopts it as a profession, and a 
good stilary is paid for skilled service, which 
Induces greater efforts for success, and hence 
constant improvement is going on. 
!). “ Pound* of Cha se Made pt r Annum."- — 
This has been answered under previous 
heads. We may remark, however, that a 
little less than ten pounds of milk is con¬ 
sidered a fair average (the season through) 
for one pound cured cheese. Some skillful 
manufacturers will get an average of one 
pound Cured cheese, from nine pounds milk, 
and some report even better than this. 
10. " Charge, of Making." — The usual 
charge in large factories is seventy-five cents 
per one hundred pounds cured cheese. This 
includes care of cheese until sold. If the 
factory is small, one cent per pound is 
charged. A large number of factories charge 
two cents per pound, and furnish everything 
required — bandage, annotto, rennet and the 
boxes in which the cheese is placed for 
shipping. Hauling cheese to railroad depot 
is done by patrons. 
11. “ Disposal of the Whey ."—The whey 
is usually fed to bogs at the factory. Ample 
pens and yards are provided by factories. 
Each farmer delivering milk is allowed one 
hog at the factory for every live cows. He 
can have a pen where lie cun keep his hogs 
separate from others or turn them iu the 
yard with others. The whey runs to large 
reservoirs near the pens, and when the hogs 
arc to be fed a faucet is opened which lets 
the whey into the troughs. 
At some factories the whey is carted home 
by farmers when they return after delivering 
milk. Quite recently a process has been in¬ 
vented for taking the butter from whey—or 
rather two processes, the hot and cold. 
In the hot process the whey is run off 
sweet from the curds into a large copper 
vat placed over anarch. Heat Is here ap¬ 
plied until tin: mass indicate? a temperature 
of one hundred and eighty degrees. Achl 
(sour whey) is added also. The oil and al 
btiminous mutter quickly rises, is skimmed 
off and set in a cool place. The next day it 
is churned at, a temperature of from fifty 
six to sixty-eight degrees. About, twenty 
pounds of butter is thus obtained from live 
hundred gallons of whey. The butter is of 
good color, and when the process is properly 
conducted lair in quality for present, use. 
We have aeon anil tasted of samples that 
could not, readily be distinguished front but 
ter made from cream, and it, sold to butter 
dealers in the market, at the same price with 
Other butter. 
At, some of tlte factories the whey is con¬ 
sidered a perquisite of the manufacturer, 
who purchases hogs and feeds them upon it. 
It should he remarked that when the but¬ 
ter is taken from the whey as above, the 
whey is then used for feeding swine. It is 
fed sweet,, and in practice it is claimed the 
pigs thrive upon it quite as well as when fed 
sour in the usual way. 
IjonifStk ^CDttomji. 
CONDUCTED BY MARY A. E. WAOEU. 
SOAP WITH POTASH. 
A lady wants to know howto makegood 
soap with the aid of potash, how to prepare 
the ingredients, the exact, proportions, etc. 
We copy the following from a recipe book, 
as being that, used by a firm in this city. 
One pound of White Rock potash makes 
fifteen pounds of white hard soap, or half 
a barrel of soft, soap. ProcessDissolve 
one pound of the potash in one gallon of 
boiling water; add five pounds of hot melted 
clean grease, stirring it quickly until It is 
smooth and clear, when it may be poured in 
a box mold. 
Another: —Dissolve one pound of the 
potash in three and one half gallons of boil¬ 
ing water; add thereto five pounds of grease; 
keep stirring and boiling until tlte grease and 
lye are completely combined, which will 
take from five to ten hours; then add a little 
salt, which will separate and bring all the 
soap to the top; it may then be dipped out 
in a box, which will serve for a mold, and 
when Cold cut into bars. In boiling it will 
be necessary to add water as it is evaporated. 
New grease requires more boiling than old 
and rancid. The lye remaining unused may 
be boiled up with the grease scraps amt 
kettle scrapings, adding two more gallons of 
water, which will make good soft soap when 
allowed to cool. 
To make yellow soap, instead of five 
pounds of grease, take two pounds of resin 
and five pounds of grease. Dissolve the 
resin in grease before adding the lye. While 
the soap is soft and warm stir in coloring 
matter if you want it “ fancy,” and to scent 
it, a very little oil of rosemary, rose, sassafras 
or bergamot. 
- 4-r* -- 
TRUE ECONOMY. 
Many people have very erroneous ideas of 
economy, ami we often hear really excellent 
people ridiculed for their “closenessand sting¬ 
iness,” :ts it is called, after they have acquired 
an independence. It was all well enough for 
them to save and economise when they were 
comparatively poor, hut now they have got 
enough, “why don’t they buy and strew 
things about, with a lavish hand, and let 
things go to waste for the want of care, Are.” 
Rut. suppose they could afford to do it, 
(though it is doubtful if they could,) would it 
be a good principle to act upon, or a good 
example to set to others V Besides, when 
people have formed habits, how are they to 
break them so readily? It is not so easily 
done. If you have k taken care of whatever 
came in your way, and, used things to the 
best advantage for half or two-thirds of your 
life, how can you easily foil into careless, 
negligunt ways, utterly regardless of waste or 
expense ¥ 
It. is true, you can have tt better house now, 
and better furniture — more books and pic¬ 
tures; and can afford to travel and have 
richer clothing, and contribute more to benev¬ 
olent objects ; and probably you do all these 
and at tho same time you take good care of 
what you have. You use economy iu your 
cooking, and in all your arrangements, the 
same as ever. If yon did not, though you 
now have enough, you would soon expend 
and ’get rid of the few thousands you have 
saved. When people live well, and have all 
they need, and many of the luxuries, and are 
liberal to the poor, and see that till tkjir 
household are abundantly supplied with 
wholesome food and comforts, it is a great in¬ 
justice to ridicule them for their economy in 
little things. 
Economy is a virtue, and wastefulness a 
sin, whether we are rich or poor; and it 
would ho a foolish lack of independence, and 
violation of our sense of duty, for us to culti¬ 
vate a lavish expenditure when it would not 
add at all to our happiness—and all for fear 
our ignorant or curious neigh hors or hired 
help may call us “stingy.” True economy is 
no more an evidence of a narrow soul than 
wastefulness is a sign of generosity; 
Qukecuv. 
-♦♦♦- 
A CONGREGATION OF CAKES. 
Jenny Lino B-. of Flint, Midi., sends 
us tho following eleven recipes for cakes. 
They read well, have the real, warm-cake 
odor about them, and having pretty good 
evidence that Jenny Lind is a model cook¬ 
ed, wo tender to her our thanks, and submit 
them confidently to our readers: 
Marble Lake, Urowii Part. Ono oup of brown 
sugar, ono half Clip of molasses, one oup of liut- 
ter, ono spoon of cinnamon, ono hull* of a nut 
meg, ono lialf job of spice,ono ball' spoon of 
cloves, ono quarter spoon of pepper, ono quarter 
Oup of sour milk, ono half teaspoon of soJa. two 
cups of tlour, yolks of four ewes. 
Marble Cuke, White Part. Two cups Of white 
sugar, ono oup of bn Mar, ono half oup of sour 
milk, whites of four eggs, ono teaspoon of soda, 
I wo teuSjMiniisol' cream tartar, two imps of Hour; 
stir tho oakii In two separate dishes, bake In two 
bar tins, putting a layer of the brown part in 
the bottom, next a layer of tho whit: pari, and 
so on until the tin Is sutllelontly full; bake In a 
moderate oven. 
Eastern Cake. One Clip of sugar, three oggs, 
one teaspoon of soda, one oup of sour cream, 
throo oops of Hour, ono teaspoon extract, of 
lemon. 
Tea Cookie*—One cup of butter, two and a 
half cupa Of white Sugar, three eggs, one oup of 
cream, ono teaspoon of soda, and a little cream 
ol' tartar. Roll in sugar; excellent. 
Railroad l ake. Throe eggs, ono cup or sugar, 
ono cup of Hour, ono teaspoon oroam tartar, ono 
half teaspoon of soda; tlavor with lemon, rttlr 
all of the Ingredients together. Unite In u quick 
oven. 
(kirn Ktnri-li Cnk«.—Two cups of sugar, ono 
cup of butter, ono cup of sweet milk, one imp 
of oorn starch, two cups id' Hour, whites of six 
eggs, onu teaspoon oroam tartar, ono half tea¬ 
spoon of soda, ono toaspoon lemon essence. 
Elegant Cuke. Five eggs, three cup* of sugar, 
throo-fourtlia of a cup of butter, four cups of 
Hour, one cup of sweet, milk, two tenspoon.qof 
cream tartar, onu teaspoon of soda. This Is de¬ 
licious; try it.. 
Hurprlmi Cnke.—One egg, one cup of sugar, ono 
half oup of butter, one oup of sweet milk, ono 
teaspoon ol' soda, two teaspoons of cream tar¬ 
tar; season to taste. Ho not stir very thick. 
Cream Sponge Cuke.-One cup of white sugar, 
one oup of butter, one hulf oup of rich cream, 
two eggs; flavor with lemon or nutmeg, Don't 
fail to try It. You will call It splendid. 
Water Sponge Cake. Two oujmof sugar, two 
and a half cups of flour, two-thirds of u cup 
of water, four eggs, one teaspoon of cream tur- 
tur, one hulf teaspoon ol' soda. 
Coed Cookies. Orie egg, two cups of sugar, 
one cup of sour cream, one half cup of butter, 
one half teaspoonfut of soda. 
Wedding sponge fake. Whites of seven eggs, 
one cup of sugar, one and one quarter cups of 
Hour, one half teaspoon of soda, ono teaspoon 
cream tartar; flavor with lemon. Bako on live 
round tins, and spread with Jelly, loo the top 
and lay on small pieces of Jelly cut quite thick. 
Canning Ureen Corn, Eras und Heim*. M. E. 
Parsons, of Y pail anti, Michigan, writes that 
she has canned all sorts of fruits wltli lnllnlte 
success, and that us she empties her cans iu tho 
winter, she re-fllla them with mtnee meat, apple, 
cranberry mid prepared squash und pumpkin 
for summer use. But In cunning the above 
named grains she has only eomu to grief. She 
has cooked them as for tho table, half cooked 
them, just scalded them, seasoned and not sea¬ 
soned, but with no success, and wants to know 
how to do it successfully. Will some of our 
readers solve the problem for her? 
-♦♦♦■- 
Cup Cake. Three eggs, two cups of sugar and 
one of butter; beat them together for fifteen 
minutes, stir in three cups of flour, beat it well 
and then add one cup of sweet milk ; put in two 
teaspooul'uls of cream or tartar and one of soda; 
beat it op well before putting into the oven.— 
Maud, Licking do ., O . 
— —-—-—*-*-*.-- 
Bread. Potatoes greatly improve bread. After 
being rooked, inasii anil rub them through a 
colander. Mix iu anil kntmd With the flour. A 
pint, of potato to three or four loaves. 
-♦♦♦- 
A Few Piece* of Horse It mli-.li root placed 
among pickles will prevent scum from gather¬ 
ing on the top ol' the vinegar. 
-r*> 
