L'tiril Cleanliness in all things pertaining to the vexatious, and as it floes not improv* 
illirn ®U513itnOr|l* tally is essential. Keep all litter out of the quality of cheese, but often is injuriou 
a ~ P ai l while mi living, and do not milk with wet account of notoohnus adulterations nf 
x. A. willard, A. m. Horror V ^ ? airy ; arraer wou ^ take .«* notto . u « hoped that in time, when Con¬ 
or Little f.lls, he.-.klver col’tv, new York ’ 11Ul ! pa ! n * ,ri lls work 118 ,lie horticulturist sumcvs become well informed, nothing but 
— - — _ -- “<*s inms; dairy products would be superior pale cheese will be wanted in the markets. 
MACHINERY FOR CHURNING ‘"J 11 ' '' espoctli to what lh °y >u ' <! at Present. So long, however, as the foreign dealers ami 
in this country there has not. been a proper consumers oiler a premium for colored cheese 
I wish to make two orthree inquiries through < ll3Cnm inat.ion made between good and indif- American manufacturers will continue in the 
>ur columns. The flrst and most important is leren< oheese. The commission dealer is practice of eolorinir their e-nod* «r»n 
vexatious, and as it does not improve the 
quality of cheese, but often is injurious on 
account of poisonous adulterations of an- 
notto, it is hoped that, in time, when con¬ 
sumers become well informed, nothing but 
pale cheese will be wanted in the markets. 
80 long, however, as the foreign dealers and i 
onusftc {tarmnnn. 
CONDUCTEI) BY MARY A. E. WAGER. 
HOME COMFORTS. 
your columns. The flrst and most important is 
in 1 elation to churning. l)o you or any of your 
readers know of any propelling power by which 
churning: may be accomplished without hard 
hand labor? 1 once saw a model of a maohino 
which wound up and churned while running 
down. Did that amount to anything? If some 
such machinery could be secured it would save 
many lame sides and shoulders, and bo a great 
blessing to many farmers' wives. T have fried 
various churns, good ones, but have got the 
work to do. Mrs. C. H., Fairporl, .V. F., 1M0. 
sure of his commission, and lie is not so much 
interested. In the central counties of Now 
York the production stands more upon its 
merits than among the dairies in the Western 
part, of the State. 
As good cheese can he made in the Western 
counties as In the Eastern counties — not 
perhaps so large a quantity per cow, because 
drouths are more prevalent.; but the effects 
Amcrieau manufacturers will continue in the 1’iiysicai. comfort we mean. We some- 
practice of coloring their goods. lUougb well t‘ mes read, or hear, of a person possessing 
rj A -- J VUVVIO 
remarks,— I here are a great many patent of dry weather may be in a great measure 
churns and devices for lessening the labor of counteracted by feeding green crops. Every 
the butter-maker. Most of them are no im- dairy farmer should raise an acre of green 
aware that it is useless if not morally wrong. 
—--- 
SOUR WHEY: 
Its Use in Ulieeso Wliinnfactnre—Cooling the 
Morning's Milk, .Ice. 
W m. C. Ricuards of Momence, Til., un¬ 
der date of April 1.2th, says he is now mak¬ 
ing cheese, and cools the night’s mess of 
milk down to forty degrees. He inquires 
whether the use of sour whey is to be rec¬ 
ommended at this season*of the year, and 
great serenity and peace of mind although 
suffering intensely from great bodily pain. 
That may he, but it undoubtedly is a state 
arrived al. only after much tribulation. 
Those provoking people who are never 
siek, never tired, unci never feel a weak place 
in their hack hone, or their head too heavy 
for the neck, hayo no conception of the real 
delight a cozy room gives the beholder who 
does know all about those bodily misgivings 
We have instinctive dread of men and 
Hour and its concomitants possibly could' 
We cannot see what. “ existing on a Scotch 
laborer’s diet,” or “ breakfasting with a 
Highlander,” lias to do with Miss Cot,man’s 
lecture. She certainly did not mention either, 
nor “ bannocks,” nor “ brosc," which form 
such a weighty part of A vena’s arguments. 
As to her breakfast, we should prefer to listen 
to her after I lie, “ oat. meal mixed with w ater,” 
rather than after hot rolls, made of bolted 
dour, and highly seasoned beets teak. 
1 he next thing commented upon, Is the 
“rottenness” of fermented bread, with the 
endeavor to prove that it is all a humbug. 
It not. rotten, or decayed, why does it often 
emit such a strong odor as |.o oblige us to 
bold oir aprons over our noses with one 
hand, and “ mix” with t.heother? And why, 
by the use of partially decayed animal mat’ 
ter, can brewers, produce the same fermenta¬ 
tion as with yeast? ft is a known fact, that 
that their “new tangled” chums will get. hors had each twenty-five cows. Neighbor must be regulated according to the condition 
the butter from cream in two or three A. sowed two acres of corn, which lasted him of the milk. If the milk has made progress 
minutes. Such machines when tested by old throughout the dry season. Neighbor It. toward acidity ho that it will be properly du- 
and experienced butter makers, are not found trusted to ordinary feed. They both carried vcloped at. the close of the process of cheese 
and experienced butter makers, are not found trusted to ordinary feed. They both carried 
satisfactory, it is quite doubtful whether their milk to the factory; there was no 
♦ V__ t . it._ r t . . . _ . J • 
, , . v - ...... .j , iu uiigiy uuuuuiseraies me 
wood, do not necessarily mean comfort, poor Scots because they have begun to con- 
oo met lines l hey .yield it, but rarely anymore form to “ lliese new-fangled ideas,” that is 
than wlnit may be obtained at. merely norni- because they are leaving grease and “ rotten- 
making, the use of sour whey is not needed. 
But in cool weather when the milk has been 
brought clown to a low temperature, an acid 
condition of the curds is not easily dcvelop- 
thc best quality of butter can he made when chance of mistake. When they figured up But in «ool weather when the milk has been 
the churning is performed so rapidly. The at the end of the season there was a difference brought clown to a low temperature, an acid 
butler will retain more of the casein, and in of $300 in favor of A’s account. condition of the curds is not easily develop- 
consequencc more readily decomposes or be- Mr. F. thinks dairymen do not pay si if- <‘d, at least during the ordinary time for con- 
comes rancid, and will not keep for any fieient. attention to securing cows of good ducting the process of cheese making. Sour 
great length ot time. The best Orange milking qualities, and in giving them an w bey, under such cireumstauces, is often 
County butter-makers say they have expert- abundance of good feed, lie spoke of a dairy- use d with great advantage, 
men ted with a great many patent churns, man of his acquaintance in Herkimer county, In % spring of the year when tho « cows 
, lU bml nothing Which they like so well as vvho kept a herd of sixty cows. This dairy- are between hay and grass it is sometimes 
t ie old dash-eliuru. man was impressed with the importance of quite difficult, for the cheese maker to turn 
here are several contrivances for reducing good cows and high feeding, and he reduced off a nice quality of cheese. The curds arc 
t ie labor ot churning with the dash-churn, the number of his cows lo one-half, keeping often run up tw sweet and the consequence 
very old and primitive one is attaching only the best. In addition to regular feeding ia a soft, spongy product containing a auper- 
the handle ot the dasher to the end of a he gave them whey mixed with shorts, with abundance of whey which bus not. been »ro- 
sprmg pole Tin's obviates the lifting move- some grain. They had the same range that periy separated and could not he expelled 
incut, but ol course more power is required bad been given the sixty cows, and these while the cheese was in press This could 
m pushing the dasher downward. In the t hirty cows yielded for the season S-17 pounds have been remedied by a proper application 
\\ K8TCOTT churn there is an ingenious ar- of cheese each. of sour whey. At cheese factories there is 
Mr. F. thinks dairymen do not pay suf- <d > least during the ordinary time for con- 
fieient. attention to securing cows of good ducting the process of cheese making. Sour 
milking qualities, and in giving them an whey, under such cireumstauces, is often 
abundance of good feed. I [e spoke of a dairy- used with great advantage, 
man of his acquaintance in Ilerkimer county, In the spring of the year when the “ cows 
w ho kept a herd of sixty cows. This dairy- are between hay and grass it is sometimes 
man was impressed with the importance of quit*’ difficult, for the cheese maker to turn 
good cows and high feeding, and he reduced *>tT n. nice quality of cheese. The curds are 
the number of his cows lo one-half, keeping often run up too Hwt, and the consequence 
Wicstcott chum there is an ingenious ar- of cheese each. 
raugement by which the dashers are worked Of the importance of factorymen producing 
by » abort hand-lever, which reduces the la- a superior article of cheese, mention was 
hoi of churning very considerably. made ot a certain manufacturer who always 
We have seen models similar to the one sells his cheese for two to three cents per 
referred to by our correspondent, where a pound higher than others in that vicinity, 
kind ot clock work with heavy weight fur- because buyers know that, his lot is of uni- 
nished the motive power. The model form quality. More light, lie thought, was 
seemed to operate very sat isfactorily, hut. in needed both by manufacturers and dairymen, 
the full-sized machine the weight required as to all the essentials for producing'the’finest 
was so ponderous as to require two stout qualities of cheese, it was clear to him that 
men to wind it up, or an application ol milk ought not only to he cooled before ean- 
borse power, thus causing more labor and ning, hut exposed also to Thu atmosphere so 
vexation than the churning on the old- that offensive odors maypass off 
fashioned plan. In addition, considerable The abstract of Mr. Farrington's remarks, 
room must be occupied with the machinery, which we make, will he commended asprac- 
and as there was liability of parts giving way ticul and useful to those engaged in dairying, 
and the ponderous weight failing down and -——- 
Ot the importance of factorymen producing usually ltttt that necessity for using sour whey 
a superior article ot cheese, mention was as at the farm dairy, because the milk, (ruin 
made ot a certain manufacturer who always cartage and other causes, lias generally pro¬ 
sells his cheese for two to three cents per 
pound higher than others in that vicinity, 
because buyers know that his lot, is of uni¬ 
form quality. More light, he thought, was 
needed both by manufacturers and dairymen, 
as to all the essentials for producing'tlie finest 
qualities of cheese. It was clear to him that 
milk ought, not only to he Cooled before < :m- 
iniig, but exposed also to the atmosphere so 
that, offensive odors may pass off. 
greased further toward acidity when cheese 
making commences than it would had the 
milk been kept, and made up at the farm 
dairy. 
But though the necessity for using sour 
whey may not be so great at the factory as 
at the farm, there are times when it can be 
employed in thetory manufacture to very 
great advantage. 
At. the farm dairy, when the night’s milk 
crushing some person, the concern was re¬ 
garded as impracticable. If there are self- 
operating machines of the land named, 
efficient, practical and cheap, we have not 
seen them. 
There is a dog or sheep power operated 
on the tread-miII principle which is efficient 
and not very expensive. 
When large quantities of exeunt are to be 
churned. Us at the but. ter fnetm-iea 
The abstract of Mr. Farrington’s remarks, has been cooled down to forty degrees, wo 
which we make, will be commended as prac- should say that the sour whey could he used ; 
tical and useful to those engaged in dairying, for if all utensils have been kept scrupulous- 
ly clean, the milk will he very sweet, and 
SIZE AND COLOR OF CHEESE. xvi11 not readily develop the proper change 
. “— during the process of manufacture into 
A UORKESRONDKNT lroin East Springfield, cheese, unless so treated. We may remark 
N. \inquires in regard to the size of here, thaL not the least important part of 
cheese hoops, and as to coloring cheese, cheese making is to understand thoroughly 
v\ bet her a light or dark shade is most desira- the condition of the milk at the time cheese 
lile tor the market ^ making commences, and then to be able to 
1 he most popular sized cheeses now for telt when the curds are “just right,” at the 
the English markets are pressed in hoops close of the process. Sour whey cannot ho 
than fourteen and a half to fifteen and a used at. random, but in the hands of skill 
half inches in diameter. The true Cheddar ful cheese makers, it produces tho very 
style is fifteen and a half inches in diameter best results. 
rial expense. ness" out of 
For the farmer’s living or sitting room cold water ai 
there should ho easy chairs of various sizes, strong terms, 
and a wide, easy lounge. The latter may are reduced ! 
be a purely home-made affair, the frame but their ach 
man-made, and the upholstering superin- so, are the li 
t< tided by a woman. One end made higher lowness, nerv 
than tho other, arching up like tho top of the Americi 
a horse’s neck, makes it. more comfortable the reform . 
to lie on. This maybe cushioned with hay, her co-worke 
lmsks, wool, or cotton. A worn-out comfort- [Capita! “ 
able, stretched over and fitted to the frame t() 
before putting on the outside, is a decided is , lf Sfl on u 
improvement, as with chairs. Feathers may n(n!) |jy. torr ; ( 
be used in lieu of other material, but they ^ „ riu „. ot - 
need more care to he kept in order. A 
lounge or sofa should always bo provided , 
with pillows. Some housewives make round 
or eight-sided pillows, and cover with patch- 
work of silk or worsted. But, a white-eased \_/r 
pillow is always preferable. If Stuffed with 
curled Imir, ills belter still. At the foot of ^ \ 
the louilge,or folded under the pillow, should 
he a blanket to throw over the feet. For one A 
to lie down, even in the warmest weather, 
with feet,uncovered, is nearly always sure to .... .- v<n 
result in a. cold. This blanket may be of | UI ’ " ll<b 
flannel, hound with some contrasting color, l) 1 }*) n! ,r 1 
or a gorgeously lined High an that, the clever- ’ ’ /' 
eat fingers in the house fashioned, But have U '!‘, 1111111 
a blanket of something. u ; ,d< ' and thn 
If your chair hacks are high enough to bi,r ’ ( ’ Nll< " d 
prove a head rest and some of them should lliay 
be—cover with a tidy, napkin, or something g ° , U0Ug ‘ I 1 ' 
that can be removed and washed. And W ‘ ' a . l ”' ld 
fasten on such covering so well that it will ["-f , 1 '' 
not. prove, by its coming off, a perpetual , ° 03 ® 11 
nuisance to the one in the chair,as issocom- ? n , ! „ 
monly the case. jack-knife. I 
Uniformity or color in upholstery is not, 
essential to good taste or com tort. A chair °! 1 "' t 
iier.i use tuny are leaving grease and “rotten¬ 
ness” out of their bread, and “mix it, with 
i cold Water and bake it, on a board !” and in 
, Strong terms, wants to know to “what they 
are reduced!” They are not reduced at all, 
but their aches, diseases, and dosing are; and 
- so, are tho liver complaints, dyspepsia, sal¬ 
lowness, nervousness and quack doctoring of 
f the Americans being reduced, thanks to 
’ the reform cookery of' Miss Coi.man, and 
, her co-workers ! Beech wood. 
[Capital, " Bkrciiwood !” Wo like people 
to light, with their gloves off If Greek tire 
is used on the one side, we like something 
equally terrific, from the other. Your letter 
has a ring of tho “ Athenaeum" in it. 
A QUILT FRAME. 
I send you herewith a sketch of a quilt 
frame, which tin: women pronounce far su¬ 
perior to the old fashioned kind. The legs, 
t), I), I), I), should lie hard wood, one and 
one-fourth inches thick, about three inches 
wide and three and a half feet long. The 
bar, l', should he two and a half inches 
square- may he eight square or round—and 
go through the legs, as shown in drawing, 
with a shoulder on the inside and a pin pass¬ 
ing through it. outside tho legs, and the pole- 
left so loose that it will play in the holes, in 
order that the frame may he shut up like a 
jack-knife. The rollers, A, A, to which the 
quill, is fastened, should he pine, basswood, 
or other light wood, two and one-half inches, 
eight square, with a strip of cloth or leather 
on one side, lengthwise, to fasten the quilt 
rued, as at the butter factories, horse from fourteen ami a half to fifteen and a 
rers are employed. Dr. Jennings, of balf ‘ nch ®* iu diameter. The true Cheddar 
Dunkiik, New \ork, has n cheap horse ^ fifteen and a halt inches in diameter best results. 
power adapted to churning and a variety of ;' nd from ten to twelve inches high. There As to the question of removing the animal 
farm work. A machine of this kind would ' s a moderate demand for cheese of larger heat from the morning’s milk for form dairies 
save a great deal of labor on the farm and 9 ' ze d tine quality, but large cheeses as a when the night’s milk has been cooled as 
would be a great relief to those upon whom nde an: ,,ot 80 *‘‘ady of sale as these weigh- described above, it is not usually considered 
the tail of churnimr falls. ing say about sixtv nounds. .Small pliftpqf»a Sintwivfimt #1^ . If *i. • • m 
may oe made respectable, and even stylish, 
by having their defects hidden with a Cover¬ 
ing of Holland linen, or gaily printed 
chintzes. But have easy chairs, if you have 
to resurrect all the antique rockers and non- 
rockers in grandmother's garret, and deprive 
the moths of hung away dresses and cloaks, 
in your upholstery. 
so as to admit of an inch square, to hold the 
quilt when on the frames. One inch hoards, 
B, B, two and one-fourth feet long, morticed 
at each end, should goon at, each end and 
hold the rollers apart, stretching the quilt. 
The quilt should be sewed on to the rollers 
before being put into the frame. 
Ike Drake. 
be a great relief to those upon whom H,lc im: not 80 rt’ady of sale as these weigh- described above, it is not usually considered 3 U upliolsteiy. Drake 
: of churning falls. mg say about sixty pounds. Small cheeses important to do so. If the morning’s milk - - -- t) ( ' ’ 
_____ ’ **,-are easily handled, ate not so liable to break- is to be carted to the factory, there is no BREAD, AGAIN. Lime in Tcnkcttio.-M. Darling, Roynolds- 
TIMELY SUGGESTIONS. age as largo ones and in case of breakage or question but it should be thorouehlv cooled T - u , vftle,N, y., wants to know what will soften iinto 
injury the loss also is less. before milling in the nr „ . In of March 30th, Avena tries, that gathers on tho shiuof tho teakettle whim 
li’VVC been li;ul by iluirymcn to gel just ^the ^ X 2S5*! ^ *»“ 
At a recent meeting of the Pomfret Far¬ 
mers’ and Gardeners’ Club, Chautauqua Co. 
Mr. S. A. Farrington, an experienced 
factory cheese manufacturer, made some 
very sensible and well timed remarks on 
BREAD, AGAIN. 
In the Rural of March 20th, Avena tries, 
injury the loss also is less. t»ifn»nniimo i» ti„ in tue uural ot March JUth, Avena tries, 
A great deal has been said, first and last, he after being drawn^Ifthe'mw^ And 'Z various ^ n '“ cnts ’ ^ tll(! inetti ' 
about color, and much trouble and vexation we have no doubt for private dairies the M Ja CoLMAN s tl,eor y of bread 
liave been had by dairymen to get just the milk for cheese making both morning and “ (l goes on about the mdiges- 
shade desirable for the market. There is no evening mess is Imorowti’ hv tx-inn- U cas of Gmhum flour . that it 
*** th ! s **> 111111,0 clinn-eol- of animal hoi,, I , nrivatn rtfi iTol n™ “I'T “1“ "• V , T,lffll - 
Lime in Teakettles.— M. Darling, Roynolds- 
ville, N, V., wants to know what will soften lirno 
that gathers on tho side of tho teakettle when 
dairy matters. He said ^ ’mZXJSZ 17.^1 . 
“ !°“ r "ma^factnre, ami dairy- well aa tl,e want of information on foe part to be handled h . In **"?* .f? S ? W “ k . m t0 1)0 "»**> l “ 
Hi ought 
I « ... •/ i *•» vuvu I'taut ill, 
almost impossible to make a perfect article There is a demand for both pale and colored 
of cheese through extreme hot weather, like cheese in England. In London color is de- 
thnt in the summer of last year, when the sired, but not a deep reddish tinge, as many 
tieatiuent ol milk, at the hands of dairy- suppose. High or deep colors should be 
farmers, was such as it usually obtains. avoided. A straw color, or that resemblin-- 
h ft teen or twenty samples arrive at the rich cream from milk of cows at, grass, is 
factory. They come shut up perfectly tight what is desired in the London markets. Pale 
upon it in their practice, coming in contact with it. And again, the be ifit is 
vat being open so as to allow free exposure 
to the air, while the process of cheese mak¬ 
ing is commenced at once — all would seem 
to indicate that a special cooling of the morn¬ 
ing’s milk might be dispensed with. 
so “ perfectly indigestible,” 
who have copper ones wifi Und sour milk and 
salt, very effective In cleaning them. Have tho 
kettle hot, and after rubbing the surface with 
the milk and salt wash off in clear water. Old 
and Ions: neglected copper can thus be made to 
look tike new, only more bright and cheerful. 
-»♦«- - 
UoraUne liven. A French chemist lately took 
a pair of stockings imported from England, 
dyed a brilliant red, extracted the coloring mat¬ 
ter, inserted it under the akin ot a dog, and had 
the satisfaction of seeing the animal die in 
tWUlvn hours. He then took tln> coloring mat¬ 
in the cans, and in some of them the heat 
ranges at, an hundred degrees, and upward 
\Y hen these samples are put together fermen¬ 
tation is rapid, and the quality of cheese is 
impaired. 11 is impossible often to tell whose 
milk lias made the trouble, and patrons throw 
cheese, or that having no color, except what 
is received naturally from the milk, suits the 
Manchester market, and dealers who pur¬ 
chase for that market will pay more for pale 
cheese than for colored. Most of the home 
markets like a little color, the general im- 
If, however, we had convenient apparatus and inquires as to her "■probable power to 
fot cooling the morning’s milk as soon as lecture alter breakfasting with a Highlander.” 
Avena next says that unbolted flour or T' U "T aog, and had 
. ... . J ,,,,,, ’ the satisfaction of seeing i.ho annual die in 
Ml, will not. give us the health ot the twelve hems. He then took tho coloring mutt 
laborer," or “ the brains of Chalmers;” and t®r out of the dog's body, and with it dyed a 
wants to know “ how long Miss Colmvr skein of aiik. Ho warns every one against tho 
could exist If fed on a Scotch laborer’s diet \T ot *»>'« « and proposes 
, . . ; • the prohibition of th<* importutiou ol redstock- 
<ur! inquires us to tier 14 pvob(tbl& power to logs from EutclAtul. 
the whole responsibility upon the manufac- pression prevailing that such cheese is richer 
turer. He believe* the manufacturer should and better than that which owes its shade 
drawn from the cow, so that it could be 
readily done without loss of time or causing 
much trouble, we should do so, since we arc 
oi the opinion a more delicately flavored 
cheese would result, from cooling both the 
night’s and morning’s mess of milk. But. 
Surely any person would he void of reason 
to sap pose that. Graham flour, unaided by 
exercise, or other healthful conditions of liv¬ 
ing, wquhl confer upon them the blessing of 
health! And if it is not favorable to the 
Canning Hrvcn Corn.—The use of metallic 
cans soldered is advised for corn. Success is said 
to be even then very doubtful, unless tho cans, 
when sealed, arc boiled for four hours. This 
probably expels through flue pores in the metal 
the air remaining within. Let M. E. I*, try this. 
— X. Y. 
be made responsible for the proper manipu¬ 
lation of the milk and curds, and the care of 
cheese, and that is all that should he imposed 
upon him. ne cannot be responsible for 
any thing back of it. He may tell his 
patrons that they must have theft- milk in 
proper condition, but he cannot know* as to 
their management of the milk. 
only to the natural color of the milk. 
An effort is being made by our best dairy- 
wen to enlighten consumers on this matter 
of colored cheese, with a view of banishing 
annotto and its villainous adulterations from 
the dairy altogether. All American cheese 
makers would be glad if this could be 
brought about. Coloring is expensive and 
mgiu s ana morning’s mess of milk. But development of “ brains,” why is it, used in Y - t) ) 
° r . C .°“m ” ,ence5 ’ ? r- T l ‘f° b alKl » . Av«tv» own w,„l, VM r „ r Lf.dlcn.-I h.vo h«,l my Wheeler 
. ’ 1 , 110 )c ac yisable to spend time declare that it not only furnishes “nutriment,,” & Wilson machine almost eight years, and have 
a u tumble in attempting to cool the morn- but is also a “gentle irritant or stimulant,” n * !Vor ceased blessing the lucky obance that 
ing’s milk for private dairies. and that is iustwhut the sedentnrv Habits Ar brought it to me. Not one cent has it cost for 
mg s milk lor private dairies. and that is just what the sedentary habits of brought ft to me. Not one cent has ft, cost for 
-_ afndnnfa and i,.. • repairs, tutt\ I have broken but ouu needle in five 
Warts on Cows’ Ten (• —Tho t> ■ v x ’xx \ i M is require. Iias and a half yours. The same needle has gone 
would not remove ttiese whTm *x - miri0 ■ Fa , rrT "‘ r !’ Cen wo11 1 U ' GV *‘“. ‘*y those who liave adopted through “ thick and thin,” for since I learned 
mitt- hui either lA f-w * ■ ° ,r,,w is giving its use, that ifit does not. give them more that it, would answer to use flue thread or silk for 
milk, but cither before calving or after she goes ,.- u tl ... ., evorv . t.i„ ff . I never chan.ro mv w 
dry again. Out them off 
knife, and cover the spot wi 
and oil. 
iff Wito « l,n,in8 < H gives them more power to use What ® ver y « n*’vor change my needle, but use 
Yvith a little White lead they already have, than the pampering and ^tTZ 
constipating of their system by the use of line Mrs. It. 8. Brown, New Hawn, Conn. 
