V 
! the Convention, lie says:— “ By abstract- 
! ins' the heat, rapidly by an applicatioh of ico 
| and cold water, I easily succeeded in re¬ 
moving the heat and leaving the odor in the 
I milk. It is true that, in experiments for this 
f purpose, the odor was not so apparent to 
the olfactory nerves as to the organs of 
taste. The animal odor became an animal 
flavor. But upon warming the milk again 
the odor revived. Then, by the use of a 
filler of pulverized charcoal, I succeeded 
perfectly in removing every trace of animal 
odor from milk when first drawn, and leav¬ 
ing the animal heat in the milk.” 
Upon this question of odor in milk there 
seems to be a difference of opinion. It is 
claimed by some that it makes no difference 
Avliethcr fresh milk is shut out from the at¬ 
mosphere or exposed to it while cooling. 
If it ia divested of its animal heat, the 
cooliug process, it is claimed, also divests it 
of animal odor. We have always held that 
milk should bo exposed to the atmosphere 
while cooling, to free it effectually from 
odor. The experiment is easily tried by 
taking milk as soon as drawn from the cow, 
and confining it in an air-light vessel by 
sealing It up, and then cooling it suddenly 
with ice and water. If tliomilk be now ex¬ 
posed to the air, and the temperature raised 
to that of blood heat, without exhibiting the 
peculiar odor that it had when first drawn, 
the evidence would go to show that, the 
cooling process destroyed the odor. 
But in our experiments we do not find 
this to be the case. Every one practically 
familiar in handling nfilk, knows that its 
odor varies in intensity. Often the odor is 
wholly on corn meal. I vary with curdled 
milk, boiled potatoes, vegetable scraps and 
fruit." M. a. e. w. 
arrjj fmsbanfrrg 
omwtk fsanwmji 
§nt0in0l0jginTJ. } 
X. A. WILLARD, A. M., EDITOR, 
Of Lmn I aU.f, Hsfommn CoustY, N»w Yens. 
CONDUCTED BY MARY A. E. WAGER, 
Mounting Bttgrovlnga,—The brief hint about 
engravings under t ho heading Homo Com t ori s, 
tn the HORAE of Juno 19tb, ia not likely to re¬ 
ceive the attention Itdesorvoa; for to a person 
who has never soon a specimen of a picture in 
that style it must seem trivial, but having pre¬ 
pared several pieces in that manner, and highly 
enjoyed the result, I wish to havo others expe¬ 
rience the pleasure too. Take a good, wcll- 
slmded engraving, lithograph or photograph of 
a piece of sculpture, and with asharp pon-knilo 
out dose around tho outlines of tho figure, re¬ 
moving all tho background, and mount it on 
black cloth or velvet. Put In a frame and bang 
on the wall; tho effect Is most beautiful, being 
more than that of abets relief, looking stereo pile 
nud real. Hang the picture so that tho light falls 
on It in tho direction tho original HhowB.—\V. 
H., New York , June, 18(19. 
(Qi 9-1 k>ns to AntwFrF'l (t, ,h1 Dspfulnisaf, whra ("TO." 
by ppe* nhotM b« mu I dimity to C. V. lio.ey, 6Jy) r l A 
ASt. LouU, Mo,] • 
TO WHOM IT MAY CONCERN 
FEEDING MEAL 
In Connection with Pasturage for Pro- 
dneint Milk, 
X. A. Willard, A. M .—Sir: —I take Moore's 
■Rural New-Yorker, and see that you are 
editor of tho Dairy Department. I wish to ask 
you it' it would pay me to buy corn meal at $L75 
per 100 lbs. to feed iny cows. They are not in 
good order, and give only from five to ton quarls 
of milk each per milking. I send my milk to a 
butter and cheese factory. J have two farms, 
one of three hundred and three and a quarter 
acres (of myoruiand the other of two hundred 
and seventeen acres T havo rented. I keep 
thirty-seven milking cows and other dry stock. 
I inteud to give the cows good feed nil summer 
in pasture, and would food them meal if it would 
pay—Wja. .Matiitas, CetUervlUe, AUc. Co., K. T. 
Remark*. — Y»~c have never found any¬ 
thing better for producing good milk than 
an abundance of frosli, nulritoug pasturage. 
In Central New York grass is much cheaper 
than any kind of grain or mill feed. Herki¬ 
mer county dairymen, who have experi¬ 
mented largely in feeding meal from differ- 
ent kinds of grain during summer, say 
that it does not ordinarily pay to use such 
food. Our best dairymen now rely upon 
grass and special green crops grown for soil¬ 
ing when pastures begin to fail. 
When graiu rtiul mill feed arc cheap, and 
pasturage is scanty and not nutritious, ground 
ANSWERS TO CORRESPONDENTS, 
If the Havana (N. Y.) Republican, and other 
kindred newspapers that transfer the good and 
wise things from this Department bu th«6olumn, 
for the benefit of their readers, would give credit 
to this paper, they would show a sense of honor, 
as well as of appreciation of the things herein 
oonlaiued. A word to the wlso Is sufficient. 
Otherwise, wo 6holl “be after you with sharp 
sticks.” 
« nrrry f ree I lrn«t Lb *\~.() m0 , U ;e MaGKE. 
" at kins, S. Y. 'I he Insect* mi your cherry 
trees were the cherry treo plant - lire, (.A phis 
r<rae(. Fair.) We were too busy to reply to your 
letter in tiino, but, as the lice will be apt to ap¬ 
pear again next year, wo advise vou to wntoli 
for thorn and, upon their first apponranoe, to 
thoroughly drench them with a solution, either 
of cresyllc add soap, whale oil soup, or with 
strong tobacco - water. Encourage the small 
birds and t ho Lady birds. 
WAY-SIDE NOTES 
On the Way. 
I Promised, with a perhaps, to tell more 
about my model housekeeper. We were to 
Hd® early on Monday morning, and sup¬ 
posed Amelia would postpone her washing, 
thinking of the weary women all over the 
country bending over wash-tubs until noon, 
or Inter. 
At nine she stood with her driving gloves 
on, and pronounced herself ready. “ My 
clothes are all on the line, the breakfast work 
done, Uie house in order, and moreover, I’ve 
made four loaves of bread and three pies.” 
And she laughed at my incredulous look. 
“ Do you always get through so soon ?” I 
asked. 
“ Yes, I am oftenys out of the kitchen at 
leu, with everything prepared for dinner, 
whether I havo a servant, or not, and there’s 
only six in our family now.” 
“ Do you put your clothes to soak over 
night ?” 
“ Sometimes dirty work shirtsand one 
thing about 
Washing Linen 
1 want to tell you. New linen I never boil. 
Cuffs, collars, handkerchiefs, napkins, etc., 
can be washed clean, and only need to be 
scalded, at most. Boiling yellows them. 1 
very rarely boil fine shirts. When I make 
up new linen, I soak it over night, in cold, 
soft, rain water, and in the morning wash it 
in strong suds. Laces, edgings and the like, 
never should be ironed, simply starched a 
lil He, and when nearly dry, shook out or 
picked out smoothly with the fingers. Wo 
are discussing a neighborhood laundry, ns 
the luxury of clean clothes costs too much 
strength with most of my neighboring wo¬ 
men. I wish, if any of your Actual rosders 
know about them, they WQtijd tell us Hie 
plan on which they are supported, and how 
managed. 
A n A lit Catcher. 
Seeing a sponge lying in her fruit closet, 
and asking its mission, she said she soaked 
it In sweetened water to catch ants, ns they 
had recently i nfooted that closet. “ The ants 
literally fill it, after which I shake them out 
of it in water, it catches heaps of them,” 
” Don’t they get into sugar?” 
“ No. I draw a chalk lino around sugar 
box, or whatever I think they may gel, into. 
They never crawl above the line. Moreover, 
I keep closets and pantry clean /” 
“ Yes, I see. I wish every woman would 
keep house as you do, and have comfort and 
leisure in abundance. You are something 
more than a kitchen machine. Everything 
about you is sweet, inviting and charming, 
just like yourself, and you’ve the science of 
housekeeping at your fingers’ ends. Is it 
'‘faculty” you have, like Mrs. Katy Scod- 
der, in “The Minister’s Wooing?” 
“ I have what is more, system. I know 
where everything is in the house, and can 
send any one after whatever, 1 might want. 
When I arise in the morning I know just 
what needs to be done, how it needs to be 
done, and every step and move counts. 
Charley runs the farm and I the hofifeo. 
We are not rich, but we enjoy life every day 
in the year. We can’t afford to postpone 
happiness to some uncertain future time. 
We make sure of comfort and enjoyment as 
we go along, and we have never yet failed 
to lay up money, too.” 
Bread. 
“You are always well—how about coarse 
flour? We have had quite a skirmish over 
Graham bread.” 
“ I prefer rather coarse flour, but want tho 
outside shell of the wheat left out of the flour. 
I don’t believe in eating the hull or skin of 
anything. I use hop yeast, and my bread is 
always good, and admits of being baked in 
the morning> ‘Milk rising’ bread I don’t 
think fit to be eaten. It takc3 until nearly 
noon to rise, and when light is so odorous as 
to fully merit both Miss Colman’s aud 
‘Beecuwood’b adjectives.” 
Churning. 
“ I have the cream at just such a tempera¬ 
ture. I put the tho thermometer right in 
the cream, aud if too cold add hot water 
until it rises to seventy-four degrees,, and 
that is just right. So I am never over an 
hour churning at any season of the year. 
Gapes in Chickens, 
We had this year’s chickens killed for 
dinner, which suggested some poultry talk 
and discussion about gapes. 
“ Mine would have gapes if I fed them 
Gooseberry Span-Worm*.— From nil article in 
the Rural New-Yorker, May rath, ou tho 
Canker-worm, 1 nin led to believe that tlio epeci- 
nions herewith Inclosed are perhaps tho Canker- 
worm In question. I have seep noun of thetu ia 
my orchard of near two thousand trees; but a 
thicket of gooseberry buslieg in my gnrdea is 
literally alive with lliciu, and they were (hero 
last year, amt nte nil tho leave* off, i do not 
know much about, 11m Canker-worm, hut I ob¬ 
served that somo three or four years ngo all the 
orchards near tho Umber, and In some eases for 
three or four miles out In tho prnlrie, were, 
about tho first Of June, stripped oi nil tho lent os, 
and looked ns If they had passed through the 
tiro, while tho forest trees were Uknwfso denuded 
of their foliage. Somo used the sheepskin, cot¬ 
ton but t ing, tar, and Uu collar, and others lot tho 
whole runt ter trike care of Itself. Rut from somo 
cause or other unknown to tho writer, they did 
not como back to the orchards tho next year, 
nor did they appear In tho forests; and slnco 
then, with tho exception of those worms on my 
gooseberry bushes, 1 havo loaf tho track of tlio 
Bo-oalled Canker-worms. I foar if those I send 
are the genuine jivticlo, that they may escapo 
and take to tlio orchard. What can bo doue to 
Pickled YVnlnuts.—The American Agricultu¬ 
rist for June gives a recipe for these whioli, if 
followed, will make a plcklo wluoh could not 
possibly be oaten. After being well pickled, tho 
butternuts must bo well Bonltod for fully a fort¬ 
night, boi ler longer, changing the water dally to 
soak out, tho acrid vegetable ma t ter. Always t ry 
a few In ptekte before pickling all to Bee if soaked 
enough to bo palatable. They inftko ft most 
admirable pieklu If properly prepared. The 
down or fuzzy portion adhering to the nuta 
should always be rubbed off with a towel. Gather 
tbo nuta tho last of Juno, when fully grown, 
but soft enough to pick wilh n phi. Tho pre¬ 
pared vinegar boiled down Into ft catsup, with 
spices, ia even better than tho nuta.— North¬ 
west. 
Drying Tomatoes.—Ono way la to put them, 
when fully ripe, into iho hot.sun till perfectly 
dry; then wrap up and put away In a dry, cool 
place. Tho other and bettor way Is to oommonco 
by drying thorn twenty or thirty minutes In the 
stove, and then put in tho sun LiiI thoroughly 
dry. Thou wrap up and put away. I found 
them very palatable this week,stewed In tho 
usual manner—nearly, If not altogether, as idea 
as tho canned. 
Preserving Green Corn.—A few days islnen f 
enjoyed an excellent dish of tomatoes and green 
corn. The latter, Instead of being canned, was 
preserved as follows:-In ajar put a layer of 
salt; on that a layer of tho fresh corn, and alter¬ 
nate thus with tho salt- and corn unt il the Jar Is 
full. Then cover tho top with salt. Tho day ho- 
foro using take the corn out nud put in water to 
soak.—M. 
Cleaning Kbl Gloves. Have ready a little now 
milk In one saucer and a piece ot brown soap In 
another, and a clean oloth or towel fuldod three 
or four times. On the cloth spread out, the glove 
smooth arid neat. Tuko a piece of ilannol, dip 
in the milk, and t hen rub off ft good quantity of 
soap on tho wetted flannel, and commence to rub 
the glove toward I lie fingers, holding th inly with 
Iho left hand. Continue this process until tho 
glove, If white, looks of a dingy yellow, though 
Clean; if colored, till it looks dark and spoiled. 
Lot It dry, and tile operator will soon bugratified 
to soc that tho old glovo looks nearly now. It 
will bo soft, glossy, smooth and elastic.- Ex- 
chanyf: 
' - 44 *- 
Coloring Cotton Red. J enclose a reetpo that 
1 call good. For fivo pounds of rags take two 
pounds of redwood, boil one hour, drain tho dyo 
in a tub, then add four ounces of solution of 
tJu. Lot tlio rugs stand in it one hour, or long 
enough to take the right color. 
Fruit In Glass—If “ Nellie " will eot her glass 
cans on tho fitovo hearth for ten or fifteen min¬ 
utes boforo hor sirup or fruit is ready, turning 
them around occasionally until they are hot, 
she will find it much more convenient than boil¬ 
ing In water.— Mattie V. Peck, Skaneatdcs, 
N. Y. 
The Country Cheese Market 
The cheese mar¬ 
ket at Little Fulls for tho week ending July 3d 
was dull, with n decline In prices. Farm dairies 
went at 16 to 16J«©17c. The delivery not ao largo 
n3 for the previous week. The usual number of 
factories word In market, but tho decllue in 
prices was so unsatisfactory that many went 
homo without effecting sales. Wo report tho 
following sales;—Locust Grove, 15%a.; Wat¬ 
kins’ Mohawk Valley, 17,%c.; Sterkvillo, 17Afc.; 
Turnpike Association, Smith Crook, 17?io.; 
Van Ilcrnsvflle, 17o.; State Hill, 16%e.; Ford’s 
Bash, 16%c.; Newvllle Association, I7%c.; Old 
Fairfield, li,Vc.; A. Smith & Co., 17o.; Top 
Notch, 16%c.; Norway Association, 17%o.; Em¬ 
pire, 17o.; Snell's Bush, Manhelm Cen¬ 
ter, 17c.; North Fairfield, 17%c.; Hapsons Cold 
Creek, 17%e.; Fairfield Association, 17%c.: Mld- 
dlovllle, 17% o. 
We have reports of the following factory sales 
In Oneida Co.: — Bleves Factory, 17c.; Dr. 
Wright's, 17c.; E. A. Palmer, 10%o.; Poland, 
17Jfc.; Willow Grove, 18o. 
No butter of any aocount lu Little Falls mar¬ 
ket this week. 
We havo advices from abroad to the second 
week in Juno. In London cheese sells as it 
come3 to hand. Tho quotations for the London 
market are. for now English Cheddar, 70s. to 84s. 
perewt.; Wiltshire double, 60s to 78s.; Cheshire, 
71s. to 82s.; Scotch, 70s. to 80. American extra 
line new, Sis.; Dutch cheese, Edams, 60s. to 59s.; 
Gondafl, 80s. to 573,; Derby shape, 58s. to 60. Fine 
Normandy but ter sells in London at 108s. to 112s. 
per cwt.; Jersey, Sts. to 98s.; Friesland, 94s. to 
90s.; Irish, 107s.; Clonmeles, 106s. 
We have very wet weather this week in Cen¬ 
tral Now York, and cows tire shrinking in milk. 
To Cools Asparagus.—My method is to com¬ 
mence at tho blossom end, cut In pieces from 
one-half to onoinoh lu length, as far as tender. 
Havo veady a kettle of boiling water, with a 
little salt in. Then tio up tho asparagus lu a 
cloth, and put in and boil from ono-balf to 
tbree-fourtlia of an hour. Have a dressing made 
of butter and cream, warmed on tlioetovo ready 
to put on when done. Roiling in this way you 
save all, uud none sticks to tho kettle.— E. T. 
Taylor. 
Washing Fluid.—This Is a recipe worth one 
thousand dollars. Take one pound of sal-soda 
and hall’ a pouud of unslaked lime; put them in 
a gallon ot' water, boll twenty minutes; let It 
stand till cool; then drain off and put in a Jug. 
Soak your clothes one night, wring them out, 
rub on plenty of soap, and in one boiler of 
clothes, well covered with water, add ono tea- 
spoonful of the washing fluid. Boil half an hour, 
then wash them with suds, rinse, and your 
clothes will look splendid.—F. A. Row, Jr. 
Canning Fruit.—Will you not give tho best, 
simplest and cheapest inodes of cunning fruits 
and vegetables? The season Is now at hand for 
such work, ana ray wlfo is at a loss how to pro¬ 
ceed. Gooseberries now puzzle us, and wo will 
havo, after a while, cherries, grapes, tomatoes, 
okra, sweet com, &e. — A Constant Header, 
Baltimore , Md. 
Fronds In Butter ana Cheese Manufacture.— 
The Legislature of New York, at its last session, 
amended tho act of 1804 for the protection of 
butter and cheese manufacturers so as to read 
as follows: 
SECTION 1. Whoever shall ltnowin/?iv sell, supply 
or briny to he manufactured lo .my butter or cheese 
manufactory in this State any milk minted with 
water or uny cream ha* been taken, or milk com¬ 
monly known a« skimmed milk, or whoever shall 
keep bnck any part of tlio milk known ns •'strlo- 
Plefts,” or whoever shall khowhigly bring or supply 
in Ik to any butter or cheese manufactory that Is 
tainted or partly sour from want of proper care tn 
keeping pallH, strainers or uny vessel in wnloh said 
nolle i3 kept, clean and sweet, after being notified of 
• c uch taint or carelessm-fs, or any btutor or choose 
manufacturer who shall knowingly use or allow uny 
ot his employes or any other person to use for Ills ?,r 
for their own individual benefit any milk or crQnm 
fro® the milk brought to said butter or cheese man- 
nfacturor without the consent of all tho owners 
thereof, or any butter or cheese manufacturer who 
ahull relu.so or neglect to keep or cause lo be kept a 
correct account (open to tho inspection <>f anv ono 
tarnishing milk to such manufacturer) ot the amount 
or milk daily received, or of the number ot pounds 
of putter and the number and nggregutc weight of 
Cheese made each day, or of the number cut or other- 
wi,o disposed of. und the weight of each, shall, for 
each. ana every oilonce, forfeit and pay a snm not 
loss than tv, onty.flyc dollar^ nor more than onchun- 
drecj dollars, with costs of suit, to be sued for in any 
court of competent Jurisdiction for the benefit of 
tho person or persons, firm or association, or corpora¬ 
tion, or their assign.*, upon whom such fraud or neg¬ 
lect shall be committed . 
ODOR IN MILK-ANIMAL HEAT, 
Fruit Wines.—A Clinton Co., Ill., correspond¬ 
ent asks our readers to contribute tboir modes 
of makingwines from strawberries, raspberries, 
blackberries, cherries and currants to Rural, 
2 >ro bona publico. 
How to Prepare Pickles for Market.—A. W. 
Bherwood, Ionia Co-, Midi., asks for “ the best 
method of putting up pickles in vinegar for 
market by the barrel.” 
Wax Fruit.—A correspondent at Carbondale, 
Pa., asks some Rural reader to tell how to make 
wax fruit. 
Cracknels.—Will you ploase inform me how 
cracknels are made?—G. O. I)., Milan, Ohio. 
Henry Ward Beet her on Clothes Wringers.— 
After a constant use of the IT.nxvf.hsal Clothes 
Wringer for more than four yea.r, In my fami¬ 
ly, I am authorized by the “powers that bn " to 
give it tho most unqualified praise, and to pro¬ 
nounce it an indispensable part of the machinery 
of housekeeping, 
Answer* to sundry correspondents are crowd¬ 
ed out this week. 
v 
