airti wusbanbrn. 
X. A. WILLARD, A. M., EDITOR, 
Of Little Fails, Herkimer. County, Nrw York. 
A WORD ABOUT RENNETS. 
Among the annoyances that beset the path 
of the cheese maker, not the least important 
is the difficulty of obtaining good rennet. 
A large share of the rennets offered for saio 
is worthless, while some are of the worst 
character, being tainted, and when used for 
cheese making, giving a bad flavor to the 
cheese. Most of the rennets put up in large 
cities are bad. The practice of shipping 
calves a long distance to the city ancl keep¬ 
ing them for days without sufficient food, 
leaves the stomach of the calf in a highly 
inflamed state, unhealthy, liable to taint, and 
unfit for use in the dairy The careless man¬ 
ner, too, iu which they arc cared for, adds to 
their had character, and hence experienced 
cheese makers do not, like to purchase or use 
such rennets. It is a great mistake to pack 
rennets down in barrels or casks, as is often 
done iu cities and villages by the butchers; 
because a few tainted rennets, added by 
chance to the good, will taint tin; whole mass. 
A great many dairymen who are in the 
habit of saving rennets from “ deaconed 
cah'cs” are quite too careless, or are perhaps 
ignorant of what constitutes a good, healthy 
rennet. The rennets from calves that, are 
weakly or sickly should not be saved. Calves 
should he allowed to suck all the milk they 
want from the mother for at least four or 
five days, and when slaughtered the stomach 
shotdd be closely scrutinized to see that it is 
not inflamed or diseased. As soon as possi¬ 
ble the storhaeh should be emptied of its 
contents, and all specks of dirt, Ac., removed 
with a cloth. After tin; animal heat is out 
it. may then be slightly salted and left for a 
day or so upon an earthen dish in a cool 
place, when it should he stretched upon a 
how or crotehed stick and hung up in a dry 
room only moderately warm. A hotter way, 
perhaps, is to blow the rennets up, filling 
them with air, similar to an inflated bladder, 
using s:dL only on the end that is tied to keep 
the air from escaping. This is the Bavarian 
method, and the skins being made very thin, 
will chy rapidly and keep without tainting. 
Though the paunch and even the intes¬ 
tines taken from the sucking calf, pig, or 
lamb, possess in a slight degree the power of 
coagulating milk, it is only the fourth, or 
true digesting stomach of the young calf, 
that should be employed for cheese making. 
We. have heard of some people mean enough 
to soak rennets until all their strength was 
out and then salt and diy them over again, 
selling them lbr good rennets. 
We were not aware that calves’ paunches 
were being saved and sold for rennets, but it 
would seem from the following letter that 
such is the case. Of course, this is a cheat, 
and the dairy public should ho cautioned 
against the purchase of such worthless ma¬ 
terial. Wo may remark, also, that, too much 
caution cannot be exercised in the examina¬ 
tion of imported rennets before using. We 
were recently informed by a gentleman who 
looked over a large stock of imported ren¬ 
nets, that a considerable portion of them 
were tainted. In reference to saving paunches, 
our correspondent, a young farmer at State 
Bridge, N. Y., says: 
Although I was bom and brought up 
on a farm 1 have been much puzzled to 
know what constitutes the rennet of a calf. 
At home I was taught to save the stomach 
next to the paunch. The man I worked for 
last season, a dairyman and butcher for the 
last six or seven years, and also a subscriber 
for the Rural, saved one hundred and fifty 
or more paunches and is saving them still. 
A neighbor told me that he attended a meet¬ 
ing of cheese makers where the manager 
said a man bought forty rennets, the largest 
he ever saw; but they brought no cheese. 
An old dairyman, the Secretary of the Fac¬ 
tory, said he thought that a hint on him, as 
he brought a lot of paunches to him, and that 
he had always saved them; but he was not 
the man referred to. 
Now, why Is it that our cheese makers im¬ 
port rennets and consider them cheaper than 
ours at half the price they pay ? Is it not 
because so many (worthless) paunches are 
saved? If different persons save different 
kinds oi rennets why not save two from the 
same calf, as I understand some people do ? 
Let us be enlightened on this subject through 
the columns of the Rural. 
--■- 
butter making appliances. 
Andrew Dunn, Forsyth, Ga.. a subscriber 
of the Rural, says he has a small dairy of 
lrom six to twelve cows, and wants a plan 
loi a small dairy-house. The water to be 
used must be drawn from a well. He also 
inquires as to the cheapest and simplest plan 
of churning by dog, goat, or sheep power, 
and for some appliance for washing the 
butter other than the ladle or paddle, as ttiat 
is very exhaustive and not satisfactory. 
As to the plan of dairy-house for butter 
making, some useful suggestions may be 
found in the Rural of April 24th, where the 
- question of milk-houses is briefly treated and 
several plans given. We might add that for 
a small dairy a very good milk-house is some¬ 
times obtained by placing the building over 
a cool cellar, with ventilators in the floor, 
arranged like a wicket, or with hinges like 
* a trap-door, for drawing cold air from the 
’ cellar, and thus regulating the temperature 
' of the room at pleasure. There should be 
B ft ventilator also overhead, which can he 
opened or closed ns desired. The ventila- 
1 tors being opened, the heated air of the 
room passes out above, and the cool air from 
the cellar comes in to supply its place. 
As a further means of preserving tempera¬ 
ture, there may he a ventilating spare of 
’ two feet, surrounding the room, the building 
’ being arranged with double walls. 
Where water is only to be had from a well, 
the Jennings pan will be found convenient 
' It is a double pan, with space between the 
sides and bottoms for water. They are 
' mndo of various sizes, and sire, intended to 
; receive the entire mess of milk from the 
1 dairy at one milking. The milk as soon as 
’ drawn from the cow is strained in the upper 
pan to the depth of about two and a half 
• inches. Then cold wafer from the well is 
poured into the space between the pans and 
1 the temperatureof the milk reduced to about 
4 sixty degrees. 
When milk is treated in this way and kept 
at this temperature, the cream soon rises, and 
> is nearly all up in twelve hours. Then it is 
skimmed with a broad, shovel-like dish, (Tip 
ping off the snrface until the milk is reached, 
which is rapidly distinguished by its bluish 
i color. 
Dog or sheep powers for churning can be 
had at nearly all the large establishments for 
the sale of agricultural implements. We 
cannot state the cost, but they are not ex¬ 
pensive. 
An efficient and simple device for working 
butter is that in common use among the 
butter makers of Orange Co. It is an in¬ 
clined, triangular slab, standing upon legs, 
and has beveled sides about three inches 
high. The slab is four feet long, and two 
feet broad at the upper end, tapering down 
to five inches at tlio lower end. At this 
point there is an opening for the escape of 
the buttermilk into a pail below, and also 
for the reception of the end of the lever 
which works the butter. The butter, when 
ready to be worked, is placed upon the slab, 
and the wooden lever, which is either square 
or eight-sided, is pressed down upon the mass, 
commencing at the edge and thus operated 
until the whole is gone over. It is a very 
simpler affair and is not patented. 
There is a recent invention for working 
butter which consists of a metallic hoop 
pierced with holes and having a ('lose fitting 
follower. The Imtfer is placed in the hoop, 
the follower adjusted and pressure applied, 
when (lie buttermilk is forced out through 
openings in the hoop. We cannot vouch 
for the merits of this implement, never having 
tested it; but it is claimed to expel all the 
buttermilk, and thus obviate any further 
working of the butter. 
-- 
CHEDDAR CHEESE. 
Competition Between the Englishand Ncotch 
Dnirymeu lor the Bent Manufacture, dee. 
The Cheddar dairymen of Scotland are 
inaugurating measures for a grand compe¬ 
tition, in which it shall he determined 
whether the skill of their cheese makers is 
superior, or inferior to that of the Somerset¬ 
shire dairymen of England. The Scotch 
complain that their cheese has never been 
placed in the position which it merits in the 
London market. It. is sold there under the 
invidious name of Scotch Cheddars, and 
firings, in consequence, a lower price than 
the Somerset Cheddars, though fully equal 
to the latter. Tins was abundantly proved, 
they say, by the fact that a number of cheese- 
factors in England were in the practice of 
purchasing Cheddars made in Scotland, and 
then re-selling them in the London market 
under the name of English Cheddars, ob¬ 
taining, in this way, the market price of 
Somersets. 
A public meeting of farmers, dairymen 
and others of the Rliius District of Wigtown¬ 
shire, (Scotland) was recently held for the 
purpose of taking this matter in considera¬ 
tion. There was a large attendance of the 
leading farmers and dairymen of the district., 
and measures were taken to make the neces¬ 
sary arrangements for challenging Somerset¬ 
shire to a cheese competition. 
Mr. Alexander Me Adam moved the 
following resolution which was adopted: 
Resolved, That this meeting- representing the 
cheese manufacturers of Galloway, agree to 
give a challenge to the dairy turmoil of Somer¬ 
setshire to compete with a given number of 
cheese from twenty dairies for i he sum of £200 
($1,000)—the said competition to take place fu the 
month of October of tho present year. 
On motion of Mr. Cowan, the dairy farm' 
era of Kirkcudbrightshire were invited to 
join in this challenge to Somerset. Measures 
wore immediately taken to raise the amount 
named in the resolution, and the Secretary 
of the Khins of Galloway Agricultural Society 
was requested, in the name of the cheese 
manufacturers of Galloway, to challenge those 
of Somerset through the Secretary of the 
Farmers’ Club of that county. Nearly half 
of the challenge money was raised upon the 
spot, and if the challenge is accepted the 
competition will be of great advantage to all 
dairymen concerned, while it will have a 
tendency to bring out improvements in the 
art of cheese making, both in England and 
Scotland. 
It would be well if competitions of this 
kind were made by the different dairy dis¬ 
tricts of America. They stimulate to im¬ 
provement, and in the test the cheese of each 
district would get a reputation according to 
its merits. 
00Bt£5tk tec0R0miL 
(entomological. 
CURRANT BUSH BORER. 
From the report of the Committee on En¬ 
tomology, to the Ross County (Ohio) Horti¬ 
cultural Society, on the Currant, Bush 
Borer, we make the following extracts: 
- The tribe of Egerians, which was import 
cd into this country from Europe, lias long 
been known to infest, the currant bush; in 
some localities to such an extent as to pre¬ 
vent the raising of currants almost entirely. 
In its native statu this insect looks some¬ 
thing like a bee or a wasp, with its narrow, 
transparent wings and slender abdomen'; 
but, it can easily he distinguished by a tuft 
or brush-like appendage at the tip of tho 
tail, which opens like a fan. Tho currant- 
bush Egerians only fly in tho day time, and 
they love to alight and bask in the sunshine. 
While in this bee-like shape they deposit 
their eggs, during the month of June, on a 
t wig of a currant bush. The egg, in some 
unknown period, becomes a caterpillar, 
with a whitish, soft, slightly downy body, 
and mahogany-colored head. Six true feet 
can bo seen very plainly under tho anterior 
portion, and ten soft, fleshy feet under the 
posterior portion of the body. They differ 
from the caterpillars of some other Egerians 
and the slinges generally, in living within a 
twig instead of upon the outside. Other 
tribes of Egeriim caterpillars arc known to 
infest, the ash tree , the cueurbituceous vines, 
cherry trees and peach. frees. 
The best and surest remedy seems to bo 
to Judge from tlio canes, tin- leaves and the 
fruit, whether the borer is at work, eating 
out, the heart, of the twig or the main body 
of the hush; if he is, the w hole bush, or a 
part of it, looks unthrifty, and the cause must 
In; ascertained. Look over the twigs and 
see if you can find a. hole about the size of a 
pin’s head ; cut olf the twig below this hole, 
and if you find a dead looking heart, trim 
Still further until you find the central pith 
freo and healthy. These cuttings must, he 
scrupulously burned, for thus the caterpillar 
and the mat ure tly are. destroyed and unborn 
generations are nipped in the bud. If wo 
wish to raise currants, however, it will not 
suffice to eradicate the insect from our gar 
deus; we must also prevail upon our neigh¬ 
bors, who are the unfortunate possessors of 
infested bushes, to “go and do likewise.” Tt, 
is said that by dusting our currant bushes 
with tho powder of the white hellebore we 
can prevent the winged insect from laying 
its eggs thereon ; this is worthy of trial, as 
also the use of a mild solution of cresylic 
add soap, which is thought to be invaluable 
to gardeners and horticulturists. 
- +++ - 
INSECT CHANGES. 
There are four stages in the life of every 
insect: 1st, The egg. 2d, The lama, popu¬ 
larly known ns the grub, maggot, or cater¬ 
pillar state. 3d, The pupa, in which state 
most insects lie dormant, and arc incapable 
of eating. 4th, The imago, or perfect winged 
state. In this last state almost all insects 
acquire wings, and it is then only that they 
become capable of engendering and pro pa-' 
gating. A tier existing in the perfect winged 
state for a period which varies, according to 
the species, from several days to several 
months, every insect dies. Neither does any 
insect grow after it has once reached the 
winged state, except that in many female 
insects the abdomen after time becomes 
distended by eggs. 
It is a mistake to suppose that bees can 
change into butterflies, butterflies into bugs, 
and bugs into beetles. Bees, butterflies, and 
bugs all of them have wings, and therefore 
they are incapable of any further changes.— 
A mcrican En tomohyM. 
-- 
Hornets ninl lire*. _ \ correspondent of the 
American Naturalist says the Paper Hornet, 
(Vespa Maculate ,) enters his nucleus hives when 
lie is rearing Italian queen Lees, and captures 
the young queen to the midst of her colo¬ 
ny, usually Just after she has commenced her 
first laying. He has seen tho hornet do this, and 
fly away with the queen to t he woods. 
- +++ - 
Birds are the only animals which close their 
eyes in dying, tho last convulsion causing the 
uprising of the lower lid. 
» CONDUCTED BY MARY A. E. WAGER. 
I TALK WITH CORRESPONDENTS. 
i - 
, Mima, Athens, Mich., gives her modus 
ope.randi of getting Sunday Dinners, which, 
stewed down, is to the eii'ect that she pre- 
i pares everything substantially on Saturday, 
au'd has a coaxing way of getting considera¬ 
ble out. of her husband in the way of help, 
which is a most excellent plan! She says 
they usually have tlu: preachers to entertain 
on Sundays, which is indisputable proof that 
she has good dinners, for preachers have a 
devout way of inclining to such homes about 
dinner time. They have a whole week in 
which to repent such “gratifications of the 
flesh.” She also cautions men about light¬ 
ening- the borne duties of their wives, and 
says some sensible things. “ You who pride 
yourselves upon having the prettiest little 
wife in the country, the neatest and deftest, 
do not think that she can perform all her 
train of duties, caring for the children ancl 
the house, every year adding cares, without 
the rose fading from her cheek and her quick 
step growing weary. Many a wife, indus¬ 
trious and ambitious, never complains until 
the fatal work is done and she is broken 
down in health. Sec to it that her strength 
is not thus wasted, and get her kelp. If a 
servant cannot be had all tho time, bring a 
seamstress to do up the sewing, or have a 
sewing machine.” Mima is quite right, and 
wo hope husbands will give heed thereto. 
Some of our correspondents are inclined 
to ridicule Miss Colman’h kind of broad, 
which they are at perfect, liberty to do, but 
are a little ungenerous in so doing. Miss 
Colman makes good, sweet, nutritious bread, 
we know, for we have eaten It, and wo say 
amon to all she says in favor of Graham 
flour. You need not mix it up with water, 
as she does, if you do not like, but make it 
like flue flour bread, only not kneading it 
hard. But we do advise, and most strongly, 
too, the. use of coarse flour. Persons who 
suffer from constipation should never cat any 
other than coarse, or, rather, unbolted, 
wheat bread. 
“ The Table” is the subject of a pleasant 
letter from L. F., and after a brief exordium 
upon the estlietical influence of the table, 
she says: 
“ Why can’t women spare a. little time from 
the much mixing, and baking, and boiling 
that occupies them, and think a little more 
about the beautiful tilings of tlio world? If 
your little daughter wants to put flowers 
upon the table, let her do It by all means. 
But just, here it occurs to me that a great 
many people don’t exactly know when a 
table is well laid, and won’t Mrs. (?) Wager 
please put some diagrams In her department, 
showing us how it. ought to he done? The 
girls will take the matter in hand, and work 
a reform in a great many households. Show 
us howto arrange the knives, and forks,and 
plates, and Instead of long lists of recipes, 
tell us more of the poetry of housekeeping; 
show us what will give us a little loss t rouble 
and a little more leisure time. Do make it 
desirable for us to eat more fruit and le.% 
pastry. Tf you can work a reform hero — 
and everything is possible to a woman—you 
will gain our heartiest thanks.” 
Very good, L. F., but if you will read our 
“Winter Dinner” article, in January 10th 
number, you will find that we believe in 
“ More fruit and less pastry," and preached 
that doctrine a3 well as we knew how. But 
women are so prone to keep on in the sumo 
old beaten path that it is indeed next to a 
miracle to get. them to look at things from a 
new point, of view. Why, isn’t it. one of the 
commonest tilings in the world for house¬ 
wives to bring up a pan of glorious skinned 
apples, that would look like rubies, emeralds 
or sapphires in a disk on the dinner table, 
and sacrilegiously pare off the beauty, cut 
them up, put between two greasy crusts, call 
it pie, and think they have improved the 
fruit ? Apples baked, or nicely stewed, are 
a hundred times better for dessert than in the 
form of a pie. They are healthier thus, look 
better, require less work to prepare them, and 
are in infinitely better taste and more fash¬ 
ionable. Wc say more “ fashionable,” because 
some women can be induced to adopt a 
mode If it is only fashionable, when reasou 
and common sense would have no effect 
upon their conduct. We are glad L. F. 
believes there is poetry jn housekeeping. So 
do wc, but most women make it, dreadfully 
prosaic, and oftentimes it seems unavoidable. 
As for arranging the table, etc., some hints 
and suggestions may be had from Mint- 
wood’s “Table Etiquette,” in March 20th 
number, of which Sirs. R. W. Osborne 
hopes “ there will he more,” and also suggests 
that “ those writing will not write as if we 
knew two-thirds and they only one-third. 
Wc are young house keepers, and know but 
very little." People who write, Mrs. Os¬ 
borne, are never any too wise. 
-t-M,- 
Coloring Cotton Green. — Wm. Wharton of 
Powhattan, Ohio, returns thanks to Mrs. L. H. 
N. for blue coloring- recipe, and sends the fol¬ 
lowing for greenFor ten pounds cotton carpet 
yarn, boil in a loose sack four pounds of fustic 
for two hours. Take out the sack and add ton 
ounces of alum. When dissolved, put in tho 
yam, keep it boiling one half hour, stirring 
gently all the time. Then lift out tho yarn, add 
to tho water four ounces Of iudtgo paste. Stir 
well, put la tho yarn, stir gently- for fifteen 
mlnutos. Leave it. in until cold, take out, rinse 
In cold water, and dry iq the shade. Moro indigo 
adds to the bfiie shade, and moro fustic to tho 
yellow. 
-««- 
To Keep Lard from Molding.—A SUBSCRIBER 
wants to know how to keep lard from molding 
in the summer time. In tho first place, clean the 
tub to put it in. If it has hud lard in It not 
tainted, Clean off the old lard lrom tho tub by 
pulling Into it two or three quarts of wheat 
brim; add four or five quarts boiling water; dip 
It up around the sides so us to scald It; cover It 
UP and lot it steam a while till coollsh, then scour 
it out with the same, inside and out; rinse and 
perfectly dry it. In washing Use what bran and 
witter you will, but use no lyo or soap. If tlio 
tub had tainted lard In tt 1 would not use it. 
Nn.vt t-;y the lard over a slow lino till all tho 
water and animal juices are out of it and the 
Scraps are brown,not scorched or burned; remove 
from the fire and lot it cool so you can handle, 
yet strain freely. Strain out. t he lard froo from 
scraps into tho prepared tub; when cold set it 
away In tho cellar and tho next year when y-ou 
butcher, If any Is loft, it will bo as sweat and 
free from mold us wlion you put It there. Lard 
dipped off as fast as It. melts will look very white 
but will not keep through the summer. Add no 
salt; It Induces moisture and will surely mold. 
Over twenty Years housekeeping has proved tho 
above truo.—n. r,. 
Mima, Athens, Mich., says tho water must all 
ho cooked out, but not so much as to give tho 
lard a dark tingo. Put In a little will, put it in 
earthen Jars, and have It. stand in a Cool place in 
tho cellar, where tho ah- can pass over It. Cover 
nicely, and you will have no trouble. 
Inquiries.—N eli, tE asks: Will some one ploase 
inform me through the Rural how to can maplo 
molasses or fruit In glass cans without heating 
tho oans In wntar? Also, how to keep moths 
from woolen goods; how to ooolt asparagus; 
how to muke a parsnip stow. 
See late report, of Farmers’ Club for maple 
sirup. Some people strew gum camphor among 
woolen goods to prevent injury from moths. 
Cook asparagus as you would green pega, cutting 
It In short lengths. Homo cook It tied In bunches 
six Inches (n length. Cuykln water; when done, 
add popper, salt, butter mid oreain: lay it ou 
slices of toasted bread. Always pool tho outer 
tuber from tho asparagus before cooking. 
— -m- 
Caution to Strawberry Eaters. David Lan- 
don, Jackson Co., Mich., writes: --Guo of your 
lady subscribers gave mo tho following to send 
you for publication:-— 'Two years ago I gath¬ 
ered some largo lien-les from smnll vines of 
Wilson’s AlbuOy. On examining ono of tho 
largest 1 found throe worms colled up in tlio 
Inside. T continued tho examination in four¬ 
teen berries. I found twenty-four worms, very 
full Of legs —usually called 1 thousand-legged’ 
worms—and more than an inch in length. There 
was no apparent near on the berries. 11 has hoop 
stated that persons have died from eating straw¬ 
berries put up in lie cans. May not worms in 
tho berries have oausod t he deaths?' ” 
- »4< 
Coffee Making. —“HORACE” sends us the fol¬ 
lowing:- We poor folk can’t afford to follow 
French fashions oven In making coffee; It is too 
expensive. All the good there Is in the berry we 
want to get Out, and that oun't bo dono conve¬ 
niently by lilt ration. If tho coffee, finely 
ground and Inclosed loosely in a muslin bag, (I 
don’t like llarmcl,) Ls put down in coUt Water and 
brought to a boil, but not boiled over bulf a 
dozen seconds, a satisfactory result will bo so- 
cured. If cold milk is used bring to tho boil 
again, nr d sot aside on a cool part of the stove 
till wanted. 
- — ■♦♦♦ 
Mrs. Cable’s Brown Broad. -1 think Mrs. M. 
E. Cable’s brown bread would be much im¬ 
proved by first placing it In the steamer, lotting 
It remain there until It Is thoroughly dono, then 
put St in tho oven, lotting It evenly and hand¬ 
somely brown over. Boston broad Is not to bo 
compared with it, unless made In the same way. 
—J. M. D., Patneaotllc, O. 
Cream Sponge Cake.—1 havo road Jennie 
Lind’s ** Congregation of Cakes.” She says :— 
“ Don’t fail to try it’’—her Cream Sponge Cake— 
“ you will call It splundid." Will she please let 
u.s know how much flour, soda und cream tartar, 
if any, and then we will try it; and does she use 
sweet or sour cream ?— Mrs. M. Clark, Turin, 
n. r. 
- *44 - 
Oriental and Theorem Pointing.—A Farmer’s 
Wife of Wisconsin wants information In regard 
to the above named art; what kind of brushes 
and paints, manner of mixing colors; also whero 
designs for puinting may bo had. Any ono who 
will give her tho desired information will confer 
a favor. 
- - «♦» ■ ■ .. 
Soft Soap.—I would like to inquire through the 
Rural, of some ono who has had experience, 
what proportion of. beef tallow and lye from 
wood ashes to use In making soft soap ; also for 
directions how to prepare it.—A Subscriber, 
Springfield, Pa. 
--■— 
To Take Sweet Apple Stains from Linen.—Mrs. 
Margaret Coon writes that she has found B. 
T. Babbitt’s soap powder took out these stains 
even after they had boon washed and set. Use 
it according to directions. 
-- 
Fancy Custard Dish.—Boil tho custard ingredi¬ 
ents, (hot milk, whisked eggs and sugar,) until 
thick. Add flavor and pour, after a little cool, 
into custard glasses or cups. l*ut a slice of Jelly 
on the top. Place a cup at each plate. 
---- 
Coloring Red ou Cotton. — Will some ono give 
W. W. a recipe for coloring red on cotton ? 
■-♦♦♦- 
Facts for the Ladies.— My Wheeler & Wilson 
Sewing Machine has been in use fourteen years 
last July, and I have tho two needles—one 
coarse and one fine —which I got with the mar- 
chine. I havo used it in sowing from the thick¬ 
est cloth to finest fabric, and binding shoes. It 
works as well to-day as over, and I would not 
change it fer any other in use — Mrs. C. H. Brig¬ 
ham, Mt. Vernon, Ohio. 
