pair}) mmbm'brv. 
X. A. WILLARD, A. M., EDITOR, 
Or Little Falls, Herkimer County, New Yojsk. 
AGRICULTURAL .EXCHANGES. 
Wk notice that some of our exchanges have 
credited two or three recent editorial* In the 
Utica Herald to our pen. As we do not wish to 
deprive ■ he authors of the art icles in question 
of any credit which justly belongs to thorn, nor 
to be responsible for what they may sty, it will 
bo proper to remark that we have had no con¬ 
nection with tho Horald since January last, 
when we retired from tho management of its 
agricultural department to take charge of the 
Dairy Department of the Kvral. We are re¬ 
sponsible for all editorials on the agricultural 
pages of the Horald from the opening of that 
department of the paper in 1864, up to January, 
1869. Its agricultural columns are now in other 
bauds. 
■- 4 - 4-4 - 
FEEDING WHEY TO MILCH COWS. 
whey are apt to scour, sometimes excessively, 
anti it may well be doubted whether their 
health is not impaired by its use. In exper¬ 
iments conducted with a view of determin¬ 
ing whether more cheese could be made by 
feeding whey than without feeding, it ap¬ 
peared there was gain in favor of the whey 
on the whole, hut not in proportion to the 
increased quantity of milk. The compara¬ 
tive gain was more marked when the cows 
were on short, pasturage than on flush feed. 
When the whey was quite sour the gain w'as 
not sufficient to pay for the extra labor of 
feeding the whey. With some of the ani¬ 
mals that, scoured, the milk was exceedingly 
thin and poor, so much so that there was a 
decided loss, and the whey was discontinued. 
The nutritive value of whey j<? often over¬ 
estimated. From an analysis of five samples 
of whey resulting from a careful manufac¬ 
ture of cheese, w e have iu one hundred parts 
Friesd Willard,—D ear Sir- You have had 
experience in feeding whey to milch cows; or, if 
not. you have tuudo yourself well acquainted 
as tothe effects of feeding whey. I understand 
thui it Increases tho flow of milk, but ns to tho 
quality 1 am not informed. Is the tulUc pro¬ 
duced from 11n; feeding of t he whey of as good 
quality to irmnufacturo choose from as Unit 
from the. common pasturage, wilh roots or grain, 
if fed? Will the milk produced when feeding 
the whey keep from souring as long as that pro¬ 
duced under any other circumstances? Will jt 
make a3 much cheese or butter? 
Tito reason or my asking your experience and 
knowledge on the subject is that a number of 
the patrons of the Frankfort Factory m e in tho 
habit, ol feeding sour whey to their cows, which 
produces an extra quantity of milk. It is be¬ 
lieved by mauy that the milk is of inferior 
quality, and more, that much of tho milk in 
brought from a distance, and that the milk so 
produced becomes tainted before it arrives at 
the factory, thereby influencing the quality of 
the whole butch of milk that it is mingled with. 
I will cite a recent case of a neighbor of 
ours keeping one cow and making butter for 
family use. They tried the feeding of sour whey 
to the cow, and the milk would sour from night 
to morning (as I nm Informed,) and not one-half 
of the cream was got. Tho lady that had tho 
charge i. tiuu to tho conclusion that tlm whey was 
the cause of the failure, and quit fcoding, which 
remedied Ihe defect. Now, it : j uch is the result, 
then the sooner wo can understand tho subject 
the belter. Yours, <ic., Josi.uj Shull. 
lliou, Herkimer Co., June 14,1606. 
Ke.ma.rkb.' —We have had considerable ex¬ 
perience in feeding whey lo milch cows in 
our own dairy, After testing it in various 
w r ays and at different, seasons wo became 
fully satisfied that it was very objectionable, 
and therefore abandoned its use as a feed 
for cow?. In hot weather it is almost im¬ 
possible to get, good milk from whey-fed 
cows. At such seasons tho milk will often 
show a decidedly acid condition as soon as 
drawn, if tested with litmus paper It, soon 
becomes perceptibly sour to the taste, or 
passes rapidly into putrefactive fermentation, 
and this Condition of things occurs, too, when 
milk is carefully handled, under favorable 
circumstances, at the farm dairy, When it 
is hauled a distance to the factory without 
having been divested of its auirnal heat, it 
must be a source of trouble and mischief 
to the manufacturer, injuring the flavor of 
cheese, even if more serious troubles have 
been overcome. In cool weather, or when 
the whey is drawn off sweet, and immediately 
fed, its bad influence is not so readily seen. 
In the. usual manner of feeding whey, it is 
quite difficult to keep it sweet, in hot, weather 
until evening, the earliest moment that it is 
found convenient to use it. If it is to be fet 
as soon as drawn from the vats, the time 
comes when the cows are at pasture, and 
lienee a good deal of extra labor will be 
required to stable them lor that purpose; 
but in our experiments we find the whey 
more valuable as a food when used sweet. 
In feeding at night, when the animals are 
brought up for milking, we also found it 
was preferable to feed immediately after 
than before the milking. If it is fed before 
the milking, the night’s milk will not keep 
so well, and there will be a rank, disagreea¬ 
ble smell in Urn curds while scalding, 
especially in hot weather; but this last re¬ 
sults, more or less, from feeding whey at. 
any time—that is if it be fed iu considerable 
quantities. The manner in which whey is 
kept both at the factory and at the farm is 
not calculated to improve ils condilion as 
an article of food. The tubs and vats where 
it is kept are scarcely ever cleansed, and 
they become foul with putrescent matter, 
which immediately begins to act upon the 
new whey, setting it in ferment. Its con¬ 
dition is constantly deteriorating, and it 
is not reasonable to suppose that the sour, 
tainted stuff would be the proper food from 
which to make good milk. 
Whey increases the quantity of milk, but 
the milk is thin and poor, and will not make 
so much butter and cheese from a given 
quantity as when produced from good pas¬ 
turage. Its action when fed to milch cows 
seems to be somewhat similar to that of dis¬ 
tillers’ slops, which increases the quantity of 
milk but, yields it poor in quality. The in¬ 
creased quant ity of milk is due, in a measure, 
to inducing the cow to take into the system 
an extra quantity of liquids. Cows fed on 
the following: 
Water. 
Butter. 
Casein. 
Albumen. 
Milk sugar... 
. 03.12 
. .35 
. .47 
. .38 
4.54 
Lactic acid. j~ } 
Ash 
.69 
100.00 
Now, if a cow consumed the. whey of her 
own milk, and couJd appropriate all the but¬ 
ter and casein and return it again in her 
milk, the quantity would bo so small as to 
hardly pay more than the cost of feeding. 
The oil or butter is usually removed before 
feeding, which would leave, perhaps, a couple 
ol ounces of cheese material available. The 
milk-sugar, the albumen and the lactic acid, 
might be used iu the production of milk, but 
as these, for the most part, pass off again in 
the whey during the process of cheese-mak¬ 
ing, it is evident, theoretically, that no very 
large quantity of cheese can be saved from 
feeding whey to the cows. And we find this 
to be the case in practice. 
We have made a large number of experi¬ 
ments during the post twenty years in feeding 
milch cows for the production of milk, and 
we find one Ls quite liable to bo deceived in 
estimating the value of any particular foo< 
if he draws his conclusions simply from the 
quantity of'milk a cow gives without deter 
mining ils quality. And we are of the opin 
ion that there is a wrong impression with 
many in regard to whey as a food lor milch 
cows. It is very difficult for factories to lb 
upon a standard of milk so that, each patron 
shall have his just dues. The good and poor 
milk go iuto Ihe same scales, and each gels 
the same credit. In cases like the one re 
forred to by our correspondent, Ihe milk 
should not only he carefully tested by the 
lactometer, but samples should be taken and 
set for cheese and the curd weighed and 
compared with samples of milk produced 
from pasturage treated in the same way. 
Tests like this will show t he difference, if any, 
in llie quality of the milk, and must prove 
satisfactory to alt concerned. 
We should advise manufacturers, however, 
to discourage the feeding of sour whey to 
milch cows, unless, indeed, they have a pro¬ 
cess by Which as good cheese can be made 
tVom whey-fed milk as from milk produced 
from good grass only. If any one has such 
a process, and can show from his cheese 
sales that the quality of his goods is equal to 
the best in market, we shall be very glad to 
learn the process, and publish it for the ben¬ 
efit of the readers of tho Rural. 
SWEET vs. SOUR CREAM. 
I WISH to learn of those who know which will 
make the most, bill ter—to set the same quantity 
of milk and skim half of it sweet, when it is 
supposed that all the cream is up, and churn tho 
eroam sweet, or skim the other half of the milk 
when it. is sour and churn the cream ? Is it not 
better to skim tho milk sweet, and Jet the 
cream get acid (not sour,) then chum? will 
sweet cream chum with as little friction ns 
cream that isucid?—C. L. Smith, Clymcr, Chaut. 
Co., N. Y. 
Wc do not approve of the practice of al¬ 
lowing milk lo get sour before removing 
thu cream. What may be gained iu quan¬ 
tity is liable to be lost in quality. In setting 
milk for cream it was once thought neces¬ 
sary to have Hie milk stand until it soured, 
in order to get up all the cream. The more 
recent practice has shown this to be an 
error. When milk is Allowed to sour be¬ 
fore it is skimmed, the layer of cream ap¬ 
pears more bulky and of greater consis¬ 
tency, but it does not produce so much nor 
so good a quality of butter, as cream prop¬ 
erly raised and skimmed from milk before 
it sours. On tins point we possess some in¬ 
teresting experiments by Sannent, who 
put aside two equal quantities of milk, 
ol which the first, skimmed after thirty 
hours, yielded thirty pounds of butter, and 
the second, skimmed after a lapse of sixty 
hours, only twenty-seven pounds of butler. 
In another experiment, two equal quanti¬ 
ties of milk yielded — the one, when 
skimmed after thirty bourn, thirty-one pounds 
ol butter; and the other, after sixty hours, 
twenty-nine pounds of butter. In both ex¬ 
periments, in which the milk was skimmed 
after thirty hours standing, the skimmed 
milk was still sweet, and the cream not so 
thick and less in bulk than that which was 
thrown up after sixty hours standing. 
The cream which rises first is always 
richer in butter than that which is thrown 
np later, and it also possesses more of that 
peculiar aroma which gives to butter that 
rich, nutty flavor and smell which impart so 
high a degree of pleasure in eating it. 
When proper regard has been had to keep¬ 
ing the milk at tiie right temperature while 
the cream is rising, and Ihe proper appli¬ 
ances arc had in the dairy, all the cream 
that will rise at all will hare come to the 
surface in about twenty-four liour 3 . Some 
claim that they can get it all up in less time. 
Of one thing we may be assured—the quicker 
cream can be made to rise the better its 
qualify; for cream, like all perishable sub¬ 
stances, does not preserve its original prop¬ 
erties for any great length of time. 
The best as well as the highest, priced 
butter that now goes info the London mar¬ 
ket comes from the continent, of Europe, 
where the greatest attention is paid to but- 
ter making. In Holstein, one of the points 
considered most essential in butler matin 
is to skim the milk just at the proper mo 
ment; and this must always take place 
before the milk can become sour. Choice 
keepable butter can only result when the 
milk lias been kept sweet, as the souring 
develops curds. The Orange county butter 
makers observe this principle; and the ex¬ 
perience of tlie best butter makers, both in 
this country and iu Europe, appear to have 
settled down upon this principle as the cor¬ 
rect one in practice. But while the cream 
should be taken from the milk before it is 
sour, the cream, on the contrary, is allowed 
to have a pleasant acid taste before churn- 
ing. 
It appears to be fhe general opinion of 
butter makers, both in this country and in 
Europe, that belter results are obtained by 
allowing the cream to acquire a stir/fitly acid 
taste than to churn it sweet.; but this ncid 
condition of the cream must not lie con¬ 
founded, however, with sourness, which is 
altogether different, and arises from different 
causes, such as standing too long, or from a 
close atmosphere, or from badly cleansed 
utensils, or from a general want of care anti 
cleanliness. 
DoubtlesB, crcatn that is slightly acid 
Churns more readily than when it is sweet; 
but the difference in this respect, if any, is 
not important. 
Mauy prefer the taste of butter made from 
sweet cream. And our own taste, it must 
be confessed, is in that direction. When 
fresh and properly made, it appears to em¬ 
body the perfection of aroma and flavor; 
but it is claimed by many that its keeping 
tpialities are not bo good ns that made from 
cream slightw arid The points raised by 
our correspondent are of considerable prac¬ 
tical importance; and we shall be glad to 
receive the views of butter makers, and give 
them for the benefit of our readers. 
-- 
m 
XT 
-Hark 
% 
PROPORTIONS OF COCKS 
HENS.” 
I notice, under the above heading in the 
Rural of June 12th, the remarks of “ H.,” 
with which I am well pleased; and as ho 
inquires, “ How is it with your readers ?” I 
give roy experience. I have given particu¬ 
lar attention to that matter this season, and 
report as follows: 
Houdans—Two cocks with twenty hens. 
Creve-Coeurs—One cock with eight hens. 
Buff Cochins—One cock with twenty hens. 
G rey Dorkings—One cock with ten hens. 
White Dork l ngs—One cock with fourteen hens. 
W hilc I/ogborns—One r ock with fourteen hens. 
Spanish—One cock with t welve hens. 
Brahmas—One cock with twelve hens. 
Silver-Spangled Hatuhurgs—One cock with 
fourteen hens. 
With the eggs I have used myself I have 
had as good success in hatching as I could 
wish, as nearly all hatch, unless from some 
accident the vitality of the egg fa destroyed. 
Of twelve Leghorn and twelve Hamburg 
eggs sent to Batavia, Ohio, I learn that 
eleven Leghorns and eight Hamburgs hatch¬ 
ed; and of thirteen Hamburg eggs sent, to 
Dayton, Ohio, each produced a cliicken ; yet, 
from the neglect of the hen, only three 
hatched. 
One man reports thirteen chickens from 
fifteen Buff Coehin eggs; another reports 
thirteen chickens from thirteen Hamburg 
°ggs- 
I might give many more instances of the 
success in hatching from other varieties, but 
I will simply say that tlie proportion of hens 
to the cocks in this case is not too many, of 
any kind, it the fertility of the eggs is any 
proof. Yet. I would bear in mind the re¬ 
marks of II. that “ it is impossible to give 
any definite number for a rule;" and that 
the only mode of deciding the question is 
by watching the fowls,” always being care- 
lul to select active, vigorous birds for leaders. 
My experience also proves- that fresh eggs, 
same as in summer. As mothers and sitters M 
they cannot be surpassed. The chickens 
are as strong and healthy as they can be, 
and never need doctoring. The pullets’ 
AND | Mhcn hatched in the spring, will commence '*■, 
in the falL and lay until they have laid about rj 
thirty-five eggs before they set. As winter |) 
layers, they cannot he surpassed. They are 
large, beautiful looking fowls, cannot fly 
over a fence four feet high, and do not cat 
more than one bushel of grain each per year, 
if they have any kind of range. I think they 
are the best fowls that can be got. The 
reader, by experience, can judge for himself, 
as I have don?. A. p. d. 
- 4 - 4-3 -— 
CROSS OF GAME AND BRAHMA 
FOWLS. 
ice/l packed, can bo sent a great distance and 
hatch well, unless their vitality is destroyed 
by some other cause aside from “ riding on a 
rail.’’ Westmoreland. 
- 4 - 4-4 - 
THE BEST FOWLS FOR PROFIT. 
riicene Malting In ihe Soiiili.—Tho Elk Moun¬ 
tain choeao fact ory, in Buncombe county, Nortli 
Oarolii.a, proved very successful and encourng- 
iuff, as an experiment. I received a present of 
some of Its product during tho past winter, and 
all my family enjoyed it with unusual gusto. It 
proved unusually rich, savory, fresh and whole¬ 
some. 11 can be manufactured quite as cheaply 
as elsewhere. The rich alluvial valleys along tho 
Swaunanoo, French Broad, &c., arc well adapt¬ 
ed to tho production of t hose crops which arc 
needed for dairy husbandry. The w?ci ion is con¬ 
sidered excellent for grazing. The experiment 
has proved so flattering that other parties have 
determined to engage in the 6iunc business.— a. 
- 44-4 - 
Pure Milk for City Consumption.—A dairyman 
gives as a reason why pure milk Is not sold in 
cities, that people will not pay for it—that is, 
they want cheap milk, and so water enough is 
systematically added to make it cheap. He sug¬ 
gests that if his customers only thought so, they 
would find it quite as profitable to buy his milk 
Pure, paying him forty cents per gallon instead 
of twenty-five cents per gallon for milk that is 
half water. Buying Iho pure milk, they can 
make it as "cheap’’ as they choose by the ad¬ 
dition of water to suit thetr respective tastesnud 
necessities! It is a very good suggestion for 
milk consumers, provided they can got pure milk 
at any price. 
- 4 - 4-4 - 
Cow Leaking tier Milk. — A subscriber asks, 
“What will prevent a cow from leaking her 
milk?" We have seen it prevented by placing 
an India rubber ring around the teat after milk¬ 
ing. Another remedy common with somedniry- 
men is to milk such cows three times a day until 
the muscles of the teats gain sufficient strength 
to hold the milk from morning until evening. 
Another very successful and simple way is to 
apply a small quantity of collodion to the end 
of the teat immediately after milking. This 
forms at once a thin, tough membrane or skin, 
which will prevent leakage, and is easily removed 
before milking. It may be had at the druggists. 
- 4 - 4.4 - 
Holding lip Milk.—A writer in the Cincinnati 
Gazelle says the best way to prevent cows from 
holding up their milk is to milk tho forward 
teats perfectly dry, then chango to the two hind 
teats, and milk very fast, and tlie desired result 
will most likely be obtained. He has tried this 
experiment, on an old, rnuley cow that possesses 
a great deal of obstinacy in this line, and with 
success. Another writer suggests that it is n 
better way to take two stones, weighing fifteen 
or twenty pounds each, and tie to them a rope 
two feet long, and when you go to milk hang it 
across tlie small of the cow’s back. 
--- 4 - 4-4 - 
A Good Ck>w«—A subscriber writes us:—Mr. 
Thomas Wilson of Raisin, Lenawee Co., Mich., 
has a cow which gave 422h pounds of milk in 
seven days, from and includingthelllli to tho 
17th of June, ora little over Eixty pounds per day. 
I saw in the Rural an article slating that 
Dorking and Poland fowls are Hie best to 
rear for profit; amt, everything considered, 
’ do not intend to dispute it; but, thinking 
that the experience of ten years in fancy 
fowl raising, has enabled me to learn some* 
thing of the breeds mentioned, I state 
what I have found them (the Dorkings and 
Polands) to be, and which I think arc the 
best fowls, so far. 
My fowl house was and is kept iu perfect 
order, cleaned every day, warm, well shel¬ 
tered and ventilated., and the fowls have 
everything they ought to have to be kept 
in perfect health. 
In regard to Dorkings, I have kept both 
the White and Colored; the latter I consider 
best, I find their merits are—1st. Ttxy are 
excellent ns table fowls, and fatten easily. 
2d. They are excellent mothers and sitters, 
and remain longer than most fow'ls with 
their chickens. They have others of not 
much importance, such as their nice, plump 
appearance, etc. Their faults are (as I find 
them) .—1st, They arc not very good layers, 
and in winter they very seldom lay, ex¬ 
cept when pullets, when they lay moder¬ 
ately. 2d. When chickens they are very 
delicate, and are much affected by wet ami 
cold. 3d. They seem to droop and die off 
when quite young; but if they are crossed 
with another breed they are not so. 
In regard to Polands, I have kept two 
kinds, and I find their merits are:—1st. 
They arc among the best layers. 2d. Their 
beautiful appearance, which they keep till 
old; their flesh is also very good. Their 
faults are: — 1st. They arc subject to roup, 
which 1 think is hereditary. 2d. When 
chicks they are very hard to rear; they 
fledge early, which affects them very much; 
heed to bo watched, doctored and fed with 
stimulating food. 3d. Tbeir non-sitting; if 
chicks are wanted, one will lie obliged to 
get a strange lien. Some would call this a 
merit. I gave a dozen eggs to a neighbor, 
who raised five aucl kept them with his 
barn-door fowls; in the spring they were all 
dead but one, while tlie other fowds were in 
perfect health. They are aiso subject to 
deformity. 
I have come to the conclusion, after try¬ 
ing almost all kinds of fowls, the newly in¬ 
troduced French fowls excepted, that there 
is none like tlie Brahmas, and, judging by 
my own experience with the French fowls, 
the Brahmas surpass them, (the La Fleehe 
and Creve-Ccenr at any rate.) Their only 
fault is in their flesh, which is not. so good as 
some other fowls: but I have found that a 
cross with the Game, or Dorking, make 
splendid table fowls. 
Tlie Brahmas are tire best layers wc have 
(Hamburgs excepted) of large, rich eggs, 
which they lay all through the winter the 
Having noticed in Rural a suggestion in 
regaid to crossing the Brahma with the game 
fowl, it occurred to me that my experience 
might be of some benefit to others. I have, 
for twelve years, kept from fifty to seventy- 
five fowls, never wintering less than forty 
pullets. Dry aim has been to produce tlie 
greatest number of eggs for tlie winter mar¬ 
ket. and the largest spring chickens. I have 
tried about every variety, and concluded that 
the game fowl was the best; the liens tiro 
good layers, good sitters and good mothers; 
tlie poultry is as good as could be found in 
market, and the chicles matured and were 
til for market earlier than any othor breed 
which 1 had ever kept. 
There was one drawback, however; tho 
chicks were too pugnacious; they would 
fight when a week old; and one, when a 
month or six weeks old, with two good eyes 
was an exception in my yard. Of courso it 
retarded their growth and made them rather 
unpresentable to visitors. To remedy the 
evil, 1 sold my game pullets and bred my 
Brahmas with a fine, blooded game cock, for 
the. purpose:—1. To get a good breed of 
layers; 2. To get large early chicks that 
would look well in the yard and sell well iu 
the market. 
1 succeeded admirably. Tho chickens 
hatched in March were as heavy the first of 
•fuly as the pure Brahmas were in August. 
They were round and plump, while tho 
Brahmas were long and lank. Tho cross 
lias proved to be valuable, vigorous, healthy 
and good uatured; the liens arc excellent 
layers, equal to any; good sitters and moth¬ 
ers—better sitters than the Brahmas, on ac¬ 
count of being less clumsy, but not quite so 
persistent; I don’t think they would sit in a 
refrigerator—I believe a Brahma would. 
The liens are generally ol a dark colored 
plumage, on tlie body, with whits penciled 
neck leathers; occasionally they are white 
wilh black neck feathers; but the black 
predominates. 
I am satisfied with ihe experiment, for it 
has produced just what I wanted. I have 
none for sale. A. W. Greeley. 
Nashua, N. II., June, 1809. 
-» - 
TURKEY MANAGEMENT. 
I have read J, Brace on turkeys, and I 
agree with him, except in one particular. I 
do not think it best to place the eggs under 
hens. Tins is my' plan: — Place the eggs 
under tlie lien turkey; when they hatch, 
take them from the nest, put, them in a large 
P en > as large as a four-rail-square pen,— 
made so closely that tlie young turkeys can¬ 
not get out, and only about half roofed over, 
the sides being about twelve or fifteen inches 
high; this gives them plenty of room, air 
and sunshine, and the lien the privilege of 
going in and out if she chooses. Keep them 
in this pen until they are at least a week 
old; then for tlie next week let them out 
about tho middle of the afternoon, as they 
will not he apt to ramble far between that 
and night. Always feed them in that pen 
three times a day, perhaps oftener the first 
week, and drive them into it every night. I 
think, after the first two weeks, you can let 
them out in tlie morning as soon as the dew 
is off, and they will he up for their dinner 
and up at night. 
My opinion is that, turkeys care very little 
about earthworms, but a great deal about 
bugs, crickets, grasshoppers, &c.; and that to 
do well, they must be allowed to wander in 
the fields. If it looks like rain, start one of 
the children to drive them up, for they are 
very easily drowned until quite large. 
Anna E. Strong. 
Licking- Co., Ohio, June 24,18G9. 
- 4 - 4 - 4 ---- 
Fancy Pigeons,—At all ihe shows of poultry 
there is a greater or less number and variety of 
fancy pigeons exhibited. But few of those who 
admire i heir beauty and grace know anything 
about their value or use. Cannot some of your 
experienced readers give us a chunter upon 
ialley pigeons that sbuiJ enlighten people who 
would bog-lad to keep them if ihey knew any 
good reason why they should do so?-o. d. b. 
- 44 - 4 - 
Hen Lice. -M. II. G.. Montrose, Pa., asks how 
to destroy heil lice. Says he has lost several 
settings of eggs by the hens leaving their nests; 
one died on the nest. Has tried whitewash and 
tobacco. 
- 44-4 -- 
A Sifting Hen.—I have a hen that is a “per¬ 
petual sitter.” Is there any way by which she 
can be cured ol' the malady?—j. b. s. 
