MAT 11 
MQOBB’S RUSAL Hl a IOU 
'PgM: 
(■•■) a) ‘4 ’!. 
j ■ 1 
3iiiry ||ttslwnbrg. 
X. A. WILLARD, A. M., EDITOR, 
Of Little Fali.*, Hkrkimkr County, Niw Vqrk. 
SOWED COEN FOE THE DAIRY. 
One of the essentials to success in dairy¬ 
ing is to provide cows with a full supply of 
feed, so as to keep up a good flow of milk 
during the season. Pastures should not be 
oyer-stocked. If a pasture will carry but 
twenty cows and you put twenty-five upon 
it , giving no extra feed, the t wenty-five head 
will yield no more, if as much, milk as the 
twenty cows, had the feed been left for , 
their consumption alone. Milk cannot he i 
made out of “ moonshine,” and it is simply a 
waste of means to attempt to get good re¬ 
turns from an insufficient supply of food. 
The feed of pastures varies greatly accord¬ 
ing to the season. A moist, cool summer 
will give more grass than one that is hot 
and dry. It is a great risk to stock pastures 
to their utmost capacity, trusting to a favor¬ 
able season for a good yield of grass. Nor is 
it good economy, at least upon expensive 
lands, to reduce the herd in expectation of a 
drouth, so that in ordinary seasons a large 
share of the feed will lie left, uneoiHUmcd. 
It is impossible for dairymen to regulate 
this matter of stock, with any degree, of 
certainty, unless some provision is made for 
forage beyond what the pastures afford. 
Grass is usually most abundant, during the 
early part of the season, and if pastures are 
not over-stocked up to the middle or latter 
part of July the herd may he carried through 
the balance of the season at, little trouble 
and expense, by having a provision of forage 
from sowed corn. The time for so wing corn 
for the summer soiling of milch cows is, for 
tlm latitude of central New York from the 
fst. to the 15th of June. The land should be 
heavily manured and the seed scattered 
thickly in drills, the rows say about two feet 
apart and not to exceed two and a half feet. 
We have experimented with this crop by 
sowing the seed broad-cast, planting in hills 
and drilling in rows at various distances 
apart, and have uniformly found the best 
result when used in the way recommended. 
What we want to obtain is a heavy growth 
of tender, brittle stalks which will he readily 
consumed by stock with no waste. Thin 
seeding or drilling the rows too far apart 
will be apt to give the stalks considerable 
size, with a large amount of woody fiber, 
which the cows will not eat. 
The breadth of land to he sown must vary, 
of course, according to the quantity of food 
desired, but should not fall below an acre for 
every ten cows. It is true, the season may 
be such that, the whole may not be needed, 
but this will not result in loss, for if the 
stalks are cut, bound and shocked before 
frost, they may be cured, and will afford a 
large amount of valuable fodder for the cows 
in fall and early winter, when something 
better than hay is required for the animals 
in milk. 
On rich land, well manured and in good 
tilth for the seed, it is surprising what a 
large amount of nutritious food can be grown 
to the acre of this crop. It is admirably 
adapted as ft milk food, not only giving 
quantity, but quality, and if we take into ac¬ 
count, its adaptation to a variety of soils, and 
wide range of climate, its productiveness 
and the case with which it may be culti¬ 
vated, there is not in the whole catalogue of 
forage plants one so valuable for the summer 
soiling of milch cows as Indian corn. 
In sowing, some use the Western or Dent 
variety. It. gives a larger yield than any 
other, but the stalks are apt lo grow coarse 
and woody, and it is less nutritions than 
other kinds. In our own experience, sweet 
corn, of the Evergreen variety, has given the 
best results in milk. From the following 
analysis of different varieties of corn, it will 
be seen that Sweet corn is comparatively 
rich in caseine, albumen, and sugar, while 
the percentage of fiber is much less than that 
of other varieties: 
to get them back again into a “ milky habit.” ency, the watery particles will readily sep- 
An abundance of food for soiling, in the urate, and. providing the previous operations 
way referred to, will make a larger difference have been managed with ordinary skill, there 
— in the receipts than most, men imagiuo who will be no trouble hom leakage. 
are accustomed to depend solely on pastin'- IV. We look upon Sunday cheese making 
age. for summering the herd. And in case as all wrong, and heartily wish it, could be 
of drouth, the satisfaction of knowing that done a way with. The Creator has appointed 
Y - your stock is amply provided for, more than one day out of the week as a day oi rest, and 
compensates for growing this special crop, to it is requisite to our moral and physical well- 
,iy ' gay nothing of the money receipts coming being. But the curse of cheese making is 
r . from its use. that ifc S ives n0 rest, and knows no Sabbath, 
"" at least in the older dairy districts. In Can¬ 
ada Sabbath cheese making is not practiced, 
IMPORTANT DAIRY TOPICS. 
©omfstic teconotnn. 
CONDUCTED BY MAltY A. E. WAGER. 
MISS COLMAN’S FIFTH LECTURE. 
Hailed Grains null .Seed*. Whole or Broken 
A Hiiltstlliue for Potatoes Many New 
and Desirable Dishes. 
Fruits, grains and plants are organic. All 
animals must feed Oil organic matter. Noth¬ 
ing inorganic, it is now conceded, can nour¬ 
ish the system. Air and water both enter 
and all new districts Should follow this most j rt |, ihc system. Air and water both enter 
X. A. Wir.r.ARn, A. M.—I have seen in the excc ij cn t example. It is better that farmers 1(u . system, and arc needed by it, but we can 
mm *-^«**^*>**»'-•..» r . 
I have unexpectedly come into I he manage- day’s milk, and sotting it tor butter making, grains, blit we could not Hunk ot eating 
ment of a largo dairy, and if you will bo so kind Tliis would relieve them from carting the -yylisrt produces them. There are various 
ns reehUghten mydnexperloneo, either through k h factory on that day, and with klntls 0 f minerals in the body, and it is 
SJE"* or *** Uie high price of butter of l.t« years, very uccc33arv „„pply, i„ food, tUO demand tor 
First,—What, is the host arrangement now in lilile, if anything, would bo lost pecuniarily, minerals or phosphates. Ill many kinds ot 
use for cooling the milk? I have hoard of nn while the gain in other respects could not be y t .„ ( -tables and grains wc find these in an 
apparatus which takes the animal heat onit in ovev ^ tlmM organized state,'and in this state alone can 
namded'wtth foe wmlThut do* riot know where Wc have no space in this article, to discuss they proV( , beneficial in food. Sugar in the 
to send for it. Can you Inform mo somewhat the question in all its various relations, but. Sl)gar ram . j s organized and nutritious, 
in reference to this apparatus? What is your we only hope that manufacturers and factory- ftlanufecturcd into sugar proper, it is some- 
op ,\±? T .T? T:'T'"T , men will take a stand against Sunday cheese w)mt lliHol . ganize d; hence I use but little of 
boil the cobs in the water first. The same 
rule holds good in preparing corn for dry¬ 
ing. In making pea soup, run the peas 
through a colander. Boil peas down to jelly 
consistency, mold them, and they are nice 
for supper with bread and butter. Add a 
bit of salt, if you like. Hominy and mushes 
are nice molded. Some, fruits, such as grapes 
or plums, put in the bottom of the dish color 
it, so that when turned out it. looks more 
inviting. Grape juice is nicest, perhaps. 
Miss Cot. man’s repast of boiled grains, 
etc., was very inviting, and the wheat, meal 
mush with Zantecurrants,sauced with milk, 
especially good. 
-- 
ADHESIVES, PASTES, MUCILAGES. 
apparatus which takes the animal heat out. in 
a very short time by passing through tubes sur¬ 
rounded with ice water, but do not know where 
to send for it. Can you Inform me somewhat 
in roferenee to this apparatus? Wind is your 
opinion of the AyUat'ir, Its utility, *o.V 
What is the cause of choose [leaking whey? 
And how can it be prevented? 
What, is the best plan for avoiding Sabbath 
labor in the making of cheese? 
I shall bo veru thankful if I may bo informed 
upon these points.—H ahlow Mii.us, 1IC / 
Hartford , AfO., 1869. 
Remarks.—I. During t he past year there 
has been quite a number of inventions 
lecture delivered by the Hon. Ciias. L. 
Flint, at the Massachusetts Agricultural 
brought out for cooling milk. Some of them College, on the manufacture of butter am 
tire rather too complicated to suit the present cheese, in which the following paragraph 
views of dairymen, but all, so far as we have occurs : 
seen, are more or less efficient as to cooling •* in some sections of Switzerland a most ox- 
, ... , ,, colleinohee°oi»made, known asChoddar Cheese, 
the milk. We do not. approve of tlm appa- Jjt, T cheese is remarkable for richness, and 
rat us referred to by on r correspondent. One brings a high price in markot. It tornado hi 
scrum* objection to it m the uiiliOimy of ,,i co\va is luwisrhit iOKethcn'mirl tlic uHlclo 
keenin.r the Lube clean There is liability of mnmifact mod by an experienced person, and r 
aueping iin. LUOU mum. ■ ui.ih is u.muny u (ts||j|1 , y largoalre. it is made of new mill 
its soon becoming foul with particles of de- „„iv and is too rich lor ordinary consumption 
,, -iii The in m k is mc». with, rennet when warm, an 
composed milk, and as there is no available ^wlSd to d two Ilnurs. The whey taken ot 
means of reaching the parts, or of knowing is heaten [.misprintdoubtbw for heated ?J nirne 
„ . ... , , . buck upon tlm eurd w ,10TO 11 is allowed to warn 
at all times that they are clean, damage and . |hoil | \ ma - An hour! when the whey is takci 
loss XV ill result, from its use, as the. milk pass- off and tlm nurd put mto a fifty pound Press :l " 
* several times broken down or chopped un 
illg^ through tho tube may he inoculated mul m-pawd. Oui factory ohcoso is m part 
with ferments. Then, it is ft question with ehoddur uhetwo." . . 
some, whether milk is not injured by being ” , / , , 
• i ... • T 5 i 11 ’ j' ti , that wo think Pixif. mpst lutv 
cooled with ice. But there is still another uim ' WUDU1 . . . ' 
4 * • *n \ i ' t • mn.de ji mistake in his report, ortlic prim.ci 
question concerning milk coolers, which is , ,, 1 , . 
considered by many dairymen of large expo- ‘ )l the Hearth am (.imi m.u uui sot ty ju| > 
rienee, to be of great importance. It is the '’j ' 1 ol luH 'witiusciip . ' 1 ,l . ' S . . 
exposure, of the milk to the air while cooling, vdlage at the " 0, ° 10 < ' 1U '•' . 
in order that the animal odor and fetid Somersetshire England, and it was in th 
gases may pass off. When milk is passed vichiUy that the Cheddar cheese or^nkfe. 
through a coil of pipe surrounded with ice, !U "' * , 0 J n " 1 . " o i 1 H 
it is claimed the bad odors are retained in cheese is not made m Swi zerhmd unto 
the milk, as they have no means of escape, uianulacimc \m *c<.n "i iot in u n ' 
While the milk is cool, these odors are not cently i nor is it a ■- 11 " ° n ‘ ‘‘ M ’ 
so readily detected, but on heating the milk M ordinary comumptu,,,. A\ e aio pit II 
, 7 ’ . ... , .. well nenuainted with tho Swiss methods < 
they again re-appear. A milk cooler, then, ' 1 ,■ 
J ™ . . . iii .» ii* well h* those ot otlii 
to meet the wants ol dairymen, should be ot uu 1 , r " ... 
. , .. ... T, . • • European nations, hut wo have never befot 
simple construction, with all parts coming in , 1 , ’ . . 
.. ... i .. heard ot the process ns given in tho lieai t 
contact with the milk accessible and easily 1 . , , ... 
, , , ,, ... • .• . iii, and Home. It s barely possible that, such 
cleaned, while the milk in cooling should be J 
, ’ . . . .. process may have been adopted to a yet 
spread out, or in some way exposed to the J , . . . .. . 
air, that objectibuftblo odors may pass oil', limited extent >y mexp< i iei < 1 ' 
Mr. I,. B. Arsold Of ItliRCi, N Y . a *" whole pui-agrapll ,,,R.lo.l ,, ovh » ly 
coolerwhoro tliun.Uli U. oxposedtoftCiirroRt llllrt, aho, .-u if-i ,y ;ul ' 1 ’ ’ 
of air gonoratofl by Col. T,.Av.m of ^ loit UlatttMetaginn , r 
Donloo, III on,, that »proa,la. H» ra Ik th, ly ^ of ranktag „»y 
upon a metal sheet, with wtiter underneath; , , . m. . 
’ NT , r . bo m sled. Practical dairymen will at on< 
Mr. Bussey ol Western N. Y., one 1 1ml ope UL J ... 
a . , t,.., , son its inconsistency. Perhaps Air. lau 
rates as a float in the can. Either water or 7 y ... V, n 
, . . . .. 1 • or Mr. BtoCicijiudue will explain < < >1 
ice, or botli, may be used tn it, and it, is nr- ’’ . _‘ 
, .1 ... . . . 1 . .) EnHmh IriCTifl* will be yitv inucli siupiiBi 
ranged so that as the milk is strained m the Eifoiisu uu j 
can if b mafic ... aprcul over a convex aur- Jo l«» ««* hoy .« to bw.Uc 
face to be .IcOflorLl. There are Hey,-,-al 'aid ior Ihcir la.iu .na Chchlaia. 
others, each having its peculiar merits. To pr ^ ent „ cow s^king He.--.-if. There 
II. Agitators, for stirring the milk (luring . . than a curb for a cow whi 
‘ , . .. , I Sot li are very good tor tins purpose, 
great deal tnoie about c lunisli^ i.iiipijsi interesting article was published 
ology, I rof lloust'ORD, a P u l )l 0 mum. > j.£ ar p t , r » s Magazine some years ago informii 
cxhibila the same ten. enty to un>i m n.. U3 j low £ 0 jna | co a VL . r y cluiap mucilage fro 
theory about. In cad m.tung, m IU 1 m common starcli. It is roasted while perfect 
makes his phoaphoiic b> ( ,u < ont.un qut < somewhat like coffee, but not. scorch, 
good and vital nutriment as the nuUtmen burned. This converts it, into “ Briti 
God puts in the wheat. I. iss iui nonsuise. ^,^,11 • vv ],' ([ .] l j rt dissolved in water and 
It can be served without much condiment, 
which is much in Its favor. It should be well 
chewed, as all tilings should be, as min li 
chewing sweetens the food. Mushes should 
he made thick and hard, to necessitate masti¬ 
cation. If I have an Oftt, meal mush, 1 use 
Arable and Senegal wore used for the samo 
purpose, and the demand was much greater 
than the supply. The use of this article 
lessened, the. price of calicoes and was of 
great, lienollt to mankind. It was first found 
L . 115 v»u III Ull< .u u„ ..- n M 11,1.1, 1 ,iv vo * . , , 
, ... „,.,i ...iii, n ,„i ;♦ Home of your readers ask for a good ad- 
mlk to the factory on that, day, and with k | nf j s 0 t minerals in the bodj, and it is * ... ..,. 
he high price of butter of late years, very necessary to supply, in food, tlm demand for " 1 ' 1 vCC Pwe . 
• , m- , ,,., 1 ,. uJ .:i v , , - 11 , t . n f What, is known as Mouth Glue is very 
ittle, it anything, would, be lost peuum.u uy, minerals or phosphates. In main kinds ot - 
, J .,...,, 1 . i I.,. ,, , , ... ■„ .... convenient lor tlie purpose. It is made ol 
vhile the gam m other respec ts could not Du yogctahles ami grains we find these m an 
.. .. 0 isinglass spread into very thin sheets ot 
iver-est.inuited. organized slate, and in this state alone tan . - . . 
... , , u, uiannaa , c , - ,i . various colors, and is used by moistening 
We have no space in this aittue to discuss they prove beneficial in lood. Sugar in the ,, , ,, 
. . ..... . i,„( ^ 1 , . , . ** . ... with the mouth. It of course keeps well as 
he question m all its various relations, but. f , l|0 . nr f . ;in e is organized and nutritious. 
, , , i- Ai„i.„™.i.wir^inw M ® . long as it is kept dry, is always ready, and is 
,ve only hope that mnnufactui ei s and lactot) Manulacturef} mto sugar proper, it is some- ^ , 1 1 ti , ’ 
nen will take a stand against Sunday cheeso disorganized; heuce I use but little of ‘ • 
,. , v. v •. i.„ ,.„„u„i nt‘ w,n , . Mucilage is made of gum Arabic dissolved 
makmg, a„«l fliat H may he .noted it „ i9 Mlnmon among nursca to give m- When thick enough it keep* .veil 
tin, land. - touts twttow* null,. 1 i tnmallT_ prodnee* iu nll B1?asons . A cheaper and darker sort is 
IS THERE A SWISS CHEDDAR? hiccoughing and the. child J 01 '" 1 ^ made of gum Senegal, a. common cheap 
in getting l'id of it. 10 • u a ' article of gum Arabic, dissolved in wtiter. 
Tiie Hearth and Homo gives a report of a knowledged German authority knows a an) Koml for Ulirt piu .p 0 se. 
lecture delivered by the Hon. Cuas. L. great deal tnoie .ibout ( hamslii, i. unpijsi j a t(>ri*itiiig article was published in 
Flint, at the Massachusetts Agricultural ology. Prof. Hokbeord, a pupilot iueuig s, Hurp(>r . H M !lga7 , in( . Hom0 yPar9 , w , informing 
College, on the manufacture ot butter and exhibits the same torn enty to (1101 1,1 ‘ 1S us how to make a very cheap mucilage from 
cheese, in which tho following paragraph theory about, In cad maving, m \\ m i u! common starch. It is roasted while perfectly 
occurs : makes his phoaphoiic In eat contain qm c. as j^. y> gomewhat. like coffee, hut not scorched 
“ in some scot ions of Switzerland a moatox- good and vital nutriment as the nutriment or bunrenl. This converts it, into “British 
uoi. put.intlm wheat. It» ubuot-rnumenw. „ wlllc| , „ ... .. „ 
nriifcorimSd. wfct.”m!lk l or 1 ,b l w , uim" Qrai " «“V 1,0 l .’“ l,w 1 'J !"' 1 ""J 1 ' 1 '* “ ured In imim-muqnnntiliMIncaliuop.in.ing 
her nf eowa is brought together iiml Hie art tele palatable and nutritious dish, not much usea wol . k8t |br glazing and Ktinciiing tho finer 
usmvn^fff\m-Ko y sU<*."rmhU'!Ik because people do not, know bow good it is. Previous to this discovery, gums 
only nml is too rlob fov otcilnnry non.suniptlun. can be served without nuu‘h coiuliiuont, Arable and Senegal wore* uro (1 lor tb<J huiuo 
aUowfod 1 lx)two .Vi^.^rhe>ylu>y takotToff which ia mtich in itstavor. It.should bcwoll p Ur p 0fl0) and Ihodnmand was much greater 
imck'S^ chewed, as all things should be as much (hail the H upp,y. The use of this article 
filioiil. halt' an hour! when tho whey is tulo-.i chewing sweetens the lood. Mushes Siiouin lessened the. price of calicoes and was of 
irt^sovenatfoi^^’rokon' down «n-cYioppod* tin© be made thick and hard, to necessitate masti- gmit honeilt, to mankind. 11 , was first found 
and re-pressed. Our factory oheose is m part a cation. If I have an oat meal mush, 1 U80 ()U f ] )y a gtarch (iiclory being burned in 
eiuNUiur ohemcu ' wheat, meal bread with eating it. If hominy, England, the scorched gum from t he starch 
that wo think Praf. Htockbuiikie must have ^ *«««' ^ !U * ers '. A li " ,U ' ! nilk havin « 8tuck U "‘ ,imn<,n ' 8 clo "' in « to 8 otl,or 
I . • .1 ,ir/, in i.iu ronm-t or Hip nrinlers tionable. bruit juices are always good. Oat For ninny years it, was kept as a great 
"n'lK-'iu'iu-th ami Horan maria a sorry jnm- manl make, aueol'tlin moatctalrnblntllahca. | 8 ,till not, goncmlly luiown. 
ki„ niitnuscvipl. 01 * la n UUk. ’" l,Cil " S ° 
'*** ';r,vaa . 1 ," “.to" *«h ..a.." rtO*ly. atwng H Tn ; r r:^c i ,n,l, la uand by .Indian, to 
ami IVoin «l,lth it took Ha nan..-. ClhcUlnr «>«««» <■' » ^ « it Is-H, ^to a U.t T* "Z ‘ 
1 “ !™uor,cm”'aud aternn alnwly. Tho Cana- ucteCTZua’iiatal.Ing laing n.Mkai 
c’™u y r.mr h Vt» kind of okaoae “ « rich, '«“»»' r" * ""J- '"'•'“'"r 
i- » \\r„ nr( , , m .||v prefer using it- m wmlet, as in me spimg sinking m and injuring it. 
well^ acquahiii-d u it'll tho" Swiss methods of !t hea,in S- A ta8le ,br il 18 80011 A good flour paste is made by adding a 
cheese makitv as well as those of other acquired. little alum and some essence of clove, cin- 
European nations but we have never before Samp should be boiled five or six bonis, namon or peppermint. The aromatic oil 
heard of the process as given in the Hearth !, ”d do not, stir U. Oat and Indian meal arc prtiSPVV( . a it , »ome lime, though this will spoil 
•uul Home It is barely possible that such a « <>od t°g c,ht -‘ r > one-quarter oat to three- jn hot weather. If made up with diluted 
nroeess may have been adopted to a very quarters Indian. Stir m 1 mban Inst, Hominy alcohol instead of water, and kept in a close 
limited extent by inexperienced persons, but makes an excellent breakfast dish, a tmbsti- V1 . HS0 1 to prevent, tho spirits from evaporat- 
lh,. whole para Gap! 1 quoted is evidently a tute for potatoes. Hominy is coa.w corn iuff> flour paste would doubtless keep a long 
mistake, either'by the author, reporter, or ™ftt ^’ith the hue ntol MIL > he_yd O v time< Thn hint is thrown out for some of 
nriivter meal is sweetest. Stu the lionuny cvlulc y<)m - readers to improve. 
’ We call attention toil that those beginning boiling for live or ton minutes, then cover Liquid glue is made by dissolving glue in 
to learn the art of cheeso making may not and let it cook an hour. Serve on a plate vincg!vr> or water slightly acidulated with 
be misled Practical dairymen will at once with a nicely boded egg broken over it, and nilric ack j. This is the same as Spalding’s 
see its inconsistency. Perhaps Mr. Flint it makes a delicious breaktast. n, can be g i llCi aU( [ oug ht to be kept by every liouse- 
or Mr. Btockbridub will explain? Our partially cooked over night and finished in hoWj as an y article broken can he repaired 
English friends will he very much surprised die morning for breakfast, lo cook eggs, wUh i(> ftlM | j t , i H always ready for use. Me- 
lu ic trn that they are indebted to Switzer- put them in the shell in water at. a boiling chanj( . rt lllillk t |,at dark glue is always more 
I n,.I I’m- 1 heir famous Cheddars. ’ Lct tl«un stand in feoin seven to ten a(lheslv( , tlluu the finer sorts, which are used 
cation. If 1 have an oat mem musn, l use ()Ut ky a factory being burned in 
wheat, meal bread with eating it. H hominy, England, the scorched gum from the starch 
oat meal crackers. A little milk is not ohjee- ka yi U g stuck the firemen’s clothing together 
tionable. Fruit juices are always good. Oat 
meal makes one of the most desirable dishes. 
It is not fully appreciated by Americans. 
For an oat. meal “ ntirubout ,” sift the meal in 
hot water, with one hand slowly, stirring 
with the other. Cook it thoroughly three- 
quarters of an hour or more. Do not stir 
it while cooking. After it is stirred to a thin 
lmltor, cover and steam slowly, f he Cana¬ 
dian out. meal is considered best. The Scotch 
prefer using it iu winter, as in the spring 
they think it heating. A taste for it is soon 
acquired. 
Samp should bo boiled five or six hours, 
and do not stir it. Oat and Indian meal arc 
good together, one-quarter oat to three- 
quarters Indian. Stir in Indian first. Hominy 
makes an excellent breakfast disk, a substi¬ 
tute for potatoes. Hominy is coarse corn 
meal with the line sifted out. The yellow 
meal is sweetest. Stir the hominy while 
boiling for live, or ton minutes, then cover 
and let it cook an hour. Serve on a plate 
with a nicely boiled egg broken over it, and 
it. makes a delicious breakfast. It can be 
having stuck the firemen’s clothing together 
fast. For many years it. was kept as a great 
secret, and is still not generally known. 
This is tlio basis of the mucilage sold in 
stationer’s shops. 
Gum Tragacauth is used by druggists to 
paste labels on bottles; softened in water, it 
keeps for a long lime. It is not good to stick 
two pieces of paper together. Tho same ar¬ 
ticle is used in finishing shoes, being rubbed 
over the leather to prevent the varnish from 
sinking in and injuring it. 
A good flour paste is made by adding a 
little iilum and some essence of clove, cin¬ 
namon or peppermint. The aromatic oil 
preserves it. some time, though this will spoil 
iu hot weather. If made up with diluted 
alcohol instead of water, and kept in a close 
vessel to prevent the spirits from evaporat¬ 
ing, flour paste would doubtless keep a long 
time. The hint, is thrown out for some of 
your readers to improve. 
Liquid glue is made by dissolving glue in 
vinegar, or water slightly acidulated with 
nitric acid. This is the same as Spalding’s 
glue, and ought to be kept by every liouse- 
i.-md for their famous Cheddars. 
To Prevent n Cow Sucking Hcr-«lf. There Is 
a better remedy than a curb for a cow which 
® 
3 
5 
Starch. 41.851 
Gluten,.... 4J>3 
on. n.ss i 
Albumen , 2.K1 
Caseine..., LXJ 
Doxtrtne,. io, 
• Fiber. 21.If, 
Smtar and 
Ext. Mutter 10.001 
Water. in.m 
Sweet Corn. 
Eiclvt Rowed 
Yellow. 
Tusoarora. 
Pop Corn. 
30.29 11.00 
48.90 
40.90 
5.0i 4.02 
9.24 
3.SK) 3.00 
8.73 
(5.90 
0.00 U.30 
2.33 
5,(1? 
5.84 
2.00 
2.50 
4.01 21.M2 
14.00 
2.25 
aoin 11.24 
10.1X1 
8.50 
5/20 I1.02 
13.08 
7.03 
15.40 10.32 
i m2 
9A10 IIKI/.K 
S0.«2 100.51 
the night by machinery worked by the waste snc-ica herself. Make a nose piece of a piece of 
water of the vat, ha ve been recently intro- board,sftysi.xan»la hah inches In length by iota 
dneed both at the factory and farm dairy j;" 
and have proved to be of great utility. ounces and lsa perfect preventive of their 
They prevent the cream from rising and Ihc RUC kiiu? either them- ^ - - tv z ~ 
stirring of the milk exposes its particles to solves or other eosvs. - 
the air, thus assisting greatly to keep the It can ho made in ten - D-: 1 
milk ill good order lor cheese making. of lKMlPfl thc above di- .* ;. '. ; - J 
Tlioy are all operated on the same principle, mens iona, ronnd the . ■ > ' | 
but Bent’s and Austin’s are the most corners a little, niuko ^ 
popular. We suppose they can be had at the anoblonKiueh, three- 
, , . , ... , fourths ot an inch I rorn the top of tho board, in 
leading dairy furnishing esta >h ,hm nts. tho center, (see engravinsr,) fengtlivrisc with the 
111. The cause of cheese leaking whey board. Let that circle bo about thcsizeol’ a hen's 
arises, for the most part, from faulty maim- t><vg-; then saw out a piece from tho center of 
factnre. It sometimes comes from imperfect the topof flioboarcl into the circle—say one inch 
in widi Iu Now round off the two points that are 
to bo inserted in the nostrils Of the eow, which 
is easily done by pulling’ one point in, then, 
pressing hard on the other side, press the other 
point in. Thus it hangs suspended from tho 
nostrils, and will there remain and lie no hind¬ 
rance to the cow's feeding.—J. H. llOTCiiiiiN, 
Pratt&hmyh, A. T, lsso. 
5.0) 
a. ii 
4.12 
i.m 
I.3H 
No dairyman, looking for a profitable rc- 
The most common cause for “leaky 
cheese” is putting the curds to press before 
they have acquired the proper firmness and 
before they have developed acidity. If the 
curds arc taken out of the vat, when they are 
very sweet and' immediately put to press, 
there is an imperfect separation of the whey. 
The cheese is liable to he soft, spongy and 
porous, and the whey cannot be readily ex¬ 
pelled in the press. When the cheese is re¬ 
moved to tlm curing room, this confined 
whey, held in the curd, becomes acicl, then 
turn from his herd, should neglect, to provide separates, working its way out during the 
a patch of sowed corn for soiling in eonneo fermentation of the cheese, and thus results 
lion with pasturage, during the hot, dry in “ a leaky cheese.” Often a portion of the 
weather of August and .September. If the whey is retained in the cheese to sour and 
seed is got in early, a portion of the .crop putrify, which gives it a strong and offensive 
will be fit, to cut in the latter part of July, flavor. There may be ot her causes for 
when pastures begin to fail. Cows should 
not be allowed to shrink of their milk for 
want of nutritious food at this season of the 
year, for when once the flow of milk is 
chocked from this cause, it will be difficult 
. (*- . — — h „ — 
flavor. There may be other causes lor 
“ leaky cheese,” and they maybe all summed 
up under the head of faulty management 
either with tho milk or the curds. If the 
curds are left in the whey until it becomes 
slightly acid they will have a firm consist- 
Iheddars. :'»olnt. Let them stand in from seven to ten a(P , eB j V(3 q, an (] l0 fl U er sorts, which are used 
___ minutes, without boiling, they will bo done kl stflft-mng milliners’ work. 
skills Hcno-if. There is soft with the yolk hardest, l! too many *pj l0 above list pretty much exhausts the 
curb for a cow which eggs are put in a small quantity of water, the gnk . , t Thpy !irc n u g00 ,t f or certain tilings, 
aoso Piece of a i.foce of walor will Jl0t be hot enough. and y0 . ir rcu de.'s can select which will prob- 
Uroo-fonrtlw to an inch Cracked corn is a good dish tor dinner, ably suit best. Ot course, some skill and ex- 
iiy wotgli from three to with meats. 11 , is more nutritious than pota- peviencc is necessary both to prepare and 
tect preventive of their to( , s> and may bo trimmed like it. Samp use a ny of them to the best advantage. This 
' a a<j white beans may bo mixed together can on ] y b c attained by use and practice. 
: v;;when both arc nearly done, or cook samp Northwest. 
' 'xiSCL 3/-.^ ; I jAVhile and then put in the beans. Do not -- 
■■ the first water off beans, as our grand- How to Rwp bard from MoIUIhk—W hen l try 
* - . .1 n vnn wished them i out my lnr<l I put «; in kmo Uu pans, boiug 
molhcrB (lld > P lovldcd >ou "• shea them careful to tlJrn lt out us soon aspoiffectly cold, 
w— 1 — k -clean. "Whole corn may be boiled, and the p r( .\ ont nisi ins the lartl. Thou t put them 
tho top of the board, in hulls picked off as you cat it, which insures a u m a cold dry place, until about this season of 
i*,) lengthwise with the rfmv cat j nff . J the year, when t melt it over in an iron kettle 
zxxzzssr* w '°“ i “>“*> "'“‘r 9 * "r" d st i- ^trs?sssss 
i t-hc circle--say one inch 't in until as thick as wanted uhen done. *hon empty It Into a stone jar, and put Ip a cool 
r the two points that are Stir in huckleberries; dried OllCS are better. P i ac ,.. [ have been troubled very much with 
Btrlls of tho cow, which p>o not stir much after putting in fruits. | moldy bird, but last, year I followed tho above 
ing ono point in, then, rj a r , /ante Currants or chopped apples plun with pcrieetsuccess, 
her side, nresa the other Drapes, /.ant . ’ . . 11 (joo.l Heclprs. r got many good recipes from 
gs suspended from the biny be used. 1 ut lresh fruits in when done. thu UlIHAIj< That one in Uuhal, Mareii 20tli, for 
remain and be no bind- Whole wheat should be boiled six or eight ‘‘Coloring Cotton Itluo” 1 wish lo recommend to 
fling.— J. li. Uotchkin, hours, according to age. It does not burn all rug carpot makers. Thanks to Mrs. L. U. M. 
us easily as cracked wheat. steamed Wheat Flour Pudding.—Tnko one 
darker -The market at %« m,ish irt cathartic, there- (pU)l . r , muermilk, two eggs, half teaeiipfnl sour 
. Mllv WHH v< , rv fore good for people who suffer from Const i- cream, and t wo touspoonfuls soda ; si If in Hour 
JC .K " ItsllORld be .Wnl Rlmvly. Byo ».»u B b ... n,«U.- a very U.R-k bal.or. Add on, 
r , i 1 i teaeim of dried plums,having previously soaked 
ter. ( lu'esc t roni good iim l Indian are good together. Si unlil soft. Put this in basin, pluoe it in 
8 k , 11 'iri;,Grits, cracked buckwheat, makes a good ymJr sll , un „ r ,, ver a kotuo of boiling water, 
owing factoriesDinry boiled dish. Rice lias rather too much starch snuco: Sweetened cream.—Co 11 A A „ South Avon, 
SSJc.; .Middleviile, 2 L’V.c.; i u it, to be as easily digested as if it, con- A r . T, lSCti._- 
.1 Fairfield, 23e.; Fairfield t aincd more fiber. It Should always be eaten Hnv)nj; Um . n nn d«.-In one of tho late Uukals 
da, 22 ,^o.; Hopsons Cold 30 n 1(! tiiing else that is fibrous. To j noticed an artlolo recommending ladies io 
sgtc.iManbiMm . imcldixi”- boil raisins lmlf an hour, wcur gloves while performing certain household 
l lurnpiko Awocla- 1 ’ , .. ■ > •. rfutiofi j tiillv endorse tho roconnucndHtion, 
o, KUtfe.; A. Sm itu & Co., add the rice, cook 111 teen minutes, then let it ^ tJ ^ t , v) J ( , h!ive the sis iorhood tie up thoh 
.; Openhelm Conlor, 21c.; rt)( .. ini sloxvly for tlirec-(piartcrs of an hour. llnJ?or8 1o llo a n k i n ,| rt ,,(• domestic work, such a> 
ThcCouutry Cheese Market.—The market :i»- 
Littic Falls for the week mnlinsr May V» was very 
brisk, with receipts of 1,017 boxes cheeso, and 
about. P10 packages imtter. Cheese from good 
farm dairies, (slightly skimmed.) gold readily 
for 83e. per lb. Inferior grades at IS to 20c. We 
report sales of the following factories:Dairy 
Bill, 21 \c.; Top Notch. 2Se.; Mhtdlevtlle, ffi&c.; 
North Fairfield, 28c.; Old Fairfield, 28c.; Diirlield 
Association, 32J<C.; Davis,SSXcv, Hopson’s Cold 
Creek, Newvillc, 2Rc.; Manbcim Center, 
23c.; Avkry & Ivas, ai>jC.; Turnpike Assoela- 
lion, isc.; JohnsvlUo,BWtfc.; a.Smith*Co., 
2» / v.c.; StavkvUle, 22k'c-5 Openhelm Center, 81c.; 
Smith Creek, 23c.; Snoil’s Itueti, 23<v; Bracket’s 
Bridge, 10t-sc.; Fort Herkimer, 2tc.; Bliss Fue 
tory, 20o.: L. F. Brown, 20e,; Brock way, 3iv;c.; 
Loomis, 20e.; Wilmot, 20c. Tho quality of cheese 
this week in market was better than at any pre¬ 
vious time for the season. Butter ruled firm at 
40c., with quick sales. 
for it. 
Steamed Wheat Flour Pudding.—Take one 
quart, buttermilk, two eggs, halt teaeiipfnl sour 
cream, and two teaspoonfuls soda; stir in Hour 
enough to make a very thick batter. Add one 
teacup of dried plums,having previously soaked 
them unlil soft. Put this in a basin, plaoe it in 
your steamer over a kettle of boiling water. 
Same: Sweetened cream.—(Jo it a. A.,South Avon, 
A- F., 1869. _ 
tainctl more fiber. It Should always oe eaten Hav , nj; ,| 1( . Hand*.—In one of tlio into Rituals 
with something else that is fibrous. To T noticed au article recommending ladies to 
make a pudding, boil raisins half an hour, wear gloves while performing certain household 
mane a [iuuuu . . antics J fullv endorse the recommendation, 
add the rice, cook lit teen minutes, then let i Nfj( that , wouia ,, ave the sisterhood tie up tholr 
sieain slowly for I lime-quarters ot an hour. flnRor8 < 0 ao alt kinds of domestie work, such as 
As to seasoning beans, leave off the use of making bread aud plea; no, far from it—that 
AS to seasoning , wou ldconfirm the maxim “ Cats In gloves catch 
salt gradually. Hcurvj is a - no mlc©:" but f >vouhL reoonimond them, while 
Wounds heal soom.r on persons who do not 8 WW p) n g, dusting, or working among tho fiowers 
eat much, or any, salt. in the garden, to adopt the style of wearing 
When making succotash of green com, aomo kind of covering forth®hands.—A Woman. ^ 
