airij Dusbanbrn* 
X. A. WILLARD, a. m., editor, 
Ol> LlTn.K Fut«, llBKKIMKK COUNTY, N«w YORK. 
HERKIMER COUNTY DAIRIES. 
Among the “Coarse Curds” Factorial* of 
II rrhiilirr. 
Herkimer county furnishes two large 
tributaries to the Mohawk in the waters of 
the East and West Canada creeks. These 
streams flow southward to the river through 
valleys that are from twelve to fifteen miles 
apart. The valley of the Mohawk runs 
through the county in an easterly and west¬ 
erly direction. The land between the two 
creeks is elevated, undulating, or broken into 
numerous hills and valleys. It is supplied 
with numerous springs and streams, and for 
a distance of from twelve to fifteen miles 
north of the Mohawk is of remarkable fer¬ 
tility. 
The soil is largely composed of Utica slate, 
a rock which underlies this portion of the 
county, and which, from its soft crumbling 
nature when exposed to the air and frosts, 
readily falls in pieces, making a rich black 
soil good for grass or grain. There arc proba¬ 
bly no better grass Lands in the! State than 
those lying between these two creeks, and 
the section lias long been noted for the pecu¬ 
liar delicacy and superiority of its dairy pro¬ 
ducts. 
The East Canada Creek is the eastern 
boundary line of the county for a considera¬ 
ble distance north of the Mohawk, hut the 
land along the creek is of lighter character 
than the slate lands further back; still it 
furnishes good, sweet pasturage, and the 
cheese factories located in this part of the 
county are celebrated for producing an ex¬ 
treme fancy or “gilt edged” cheese. Dur¬ 
ing the third week in October we made a 
journey over this section for the purpose of 
looking through these factories and compar¬ 
ing the processes of manufacture with those 
followed at the other fancy factories of the 
county. 
Peck's Farm Factory, &c. 
The first factory reached was that of Wm. 
Peck, in the northeastern part of the town 
of Manheim. This is a farm-factory, receiv¬ 
ing the milk of a hundred and fifty cows. 
Mr. Peck commenced business here as a 
farmer about thirty-five years ago. He was 
a young man without means, and began by 
purchasing a few acres of land for which ho 
run in debt. After paying for this, he bought 
other lands adjoining, from time to time, 
until his home farm, or land lying in one 
body, now numbers some nine hundred acres. 
He also has a tract of six hundred acres of 
timber, situated about eight miles north of 
his residence. Mr. Peck has accumulated 
all this properly by dairy fanning. TTe has 
never been a speculator in any sense of the 
word, but has made his money strictly by 
farming. Ho has brought up a large family, 
been several times to Europe, and his success 
shows that farming under fair management 
can he made a source of competence and 
wealth with no capital to begin with, beyond 
health, industry and economy. 
Tt is now some twenty years that Mr. P. 
has been keeping a dairy of a hundred cows. 
They arc pastured and wintered together in 
one herd. The addit ional fifty cows arc in a 
separate herd, under the management of his 
son, the milk being delivered at the home 
factory, where an experienced cheese maker, 
Mr. Doxtateu, is employed to manufacture 
it into cheese. 
The barns’upon the home farm are large, 
and were built some years ago. The one 
used for milking is one hundred and seventy 
feet long by thirty-four feet, wide, fourteen 
feet posts, and stands upon a wall, the ma¬ 
nure cellar being underneath. Like a ma¬ 
jority of the modern “milking barns” in the 
country, the cows stand in the central part 
of the building, in two lines, with their heads 
facing outward. This gives a feeding alley 
along the two sides of the barn, throwing the 
stable altogether into one division or room. 
The cattle are driven into the barn through 
the central door, and hike their places in the 
stanchions on either side, where they are 
rapidly secured by closing the stanchion 
latches. The milkers then pass down the 
center and are together, with a wide space 
between the cows, where one can command 
a view of the whole operations at a glance. 
Traps are placed along the floor between the 
cows, through which the manures arc thrown 
into the cellar below, A pipe runs from the 
stable to tin; factory, by which the milk, as 
fast as drawn, is conducted at once to vat. 
This saves a great deal of labor during the 
season, in carrying milk, with an avoidance 
of loss on account of milk spilled if it were 
carried in pails. After milking, the pipe 
is cleansed by conducting water and iye 
through it. 
At the factory a self heating vat (live hun¬ 
dred gallon size) is in use, the cheese made 
being of the ordinary Cheddar shapes. Ship¬ 
ments of cheese had been made all summer, 
from week to week, as ready for market, and 
only a small quantity therefore remained on 
hand. We examined the dairy and tested 
several, finding them good, sound, useful 
cheese and generally well made. 
Mr. Peck’s lands are for the most part a 
light clay loam, good for grass and well 
watered. The farm carries, including cows 
and young cattle, about two hundred head. 
The depreciation of the herd, one year with 
another, is estimated at about fifteen percent, 
on an average. Stock is not always raised 
on the farm to supply this deficiency but is 
purchased from droves as occasion requires, 
to keep the herd up to the round number of 
one hundred. There are some fine views 
from parts of the farm, especially that from 
tlx* eminence across the big meadow. From 
this point a wide extent of country can he 
seen—Oak mountain and the borders of the 
great northern wilderness, with distant peaks 
of the Adirondack chain, while to the South¬ 
east arc mapped out the splendid farms on the 
Utica state lands. The circuit embraces a 
view of lands in five counties and is well 
worth a visit by those who are fond of pic¬ 
turesque scenery. 
The Brocken’s Itrldee Factory* 
The little village of Brockett’s Bridge lies 
immediately upon the East Canada and 
takes its name from the bridge that, spans 
the stream at tins point. It has for years 
been somewhat noted for the extensive tan¬ 
neries located here. The cheese factory is 
situated a few rods above the bridge, the 
main building being thirty-five by ninety 
feet and three stories high, and the manufac¬ 
turing department thirty-five feet square. It 
receives the milk of six hundred and twelve 
cows, the quantity taken in on the day of 
our visit being 7,COO pounds. 
The cheeses are pressed in sixteen-inch 
hoops, twelve a day, and each weighing 
about seventy pounds. The curing rooms 
contained about eight hundred and eighty 
cheeses, no sales having been made for the 
previous two weeks. 
Brockett’s Bridge has had the reputation, 
for some time past, of being among the 
“ fancy factories ” of the county. The cheese, 
all summer, has sold at the highest figures, 
and we were somewhat disappointed in not 
meeting Mr. Smith, the manager, who hap¬ 
pened to be absent from the factory on the 
day of our visit. Wo obtained, however, 
from one of .Air. Smith’s assistants the main 
points in his process of manufacture. 
We may remark here that the cheese 
made at Brocket,t'n and at the two other fac¬ 
tories which we visited in this part of the 
county is manufactured after what, is called 
the “coarse curds process.” W<* were rather 
amused a lew weeks back in reading an 
elaborate cheese article, in which it was 
claimed that the “ coarse curds process” had 
exploded, as not. having proved successful. 
We have only to say that the factories in 
Herkimer which first brought out this pro¬ 
cess have practiced it every year since, and 
still bang on to the “exploded” theory; 
and, what is somewhat curious, their goods 
bring the highest prices. If “ the process” 
has “exploded,” the price at which the 
cheese sells remains xouiid, which is of con¬ 
siderable importance in these hard times. 
At. the Brockett’s Bridge factory the milk 
is set. at from 80’ to 82% and a sufficient 
quantity of rennet is added to produce co¬ 
agulation in an hour. The curd is now cut 
lengthwise of the vat, and after standing a 
few minutes it is cut across with a gang of 
blades set at an angle of 45° with the bottom 
of the vat. The blades of this knife are 
three-fourths of an inch apart, and the curd 
when broken up and scalded is about the 
size of chestnuts. 
The breaking having been perfected, heat 
is begun to be applied, and it is continued 
very gradually until the mass indicates a 
temperature of 98°. The curds are stirred 
very carefully to prevent clinging together, 
and as soon as the acid is properly devel¬ 
oped the whey is drawn and the curds 
thrown iiiion the sink, where they are ex¬ 
posed to the air. 
Salt is used in spring at the rate of two 
pounds for one hundred of curd ; in summer 
at the rate of two and seven-tenths pounds, 
and at this season two and one-half pounds. 
In the fall, sour whey is added to the milk 
with the rennet, at the rate of two pails of 
whey to 4,000 pounds milk ; but in summer 
no whey is used. During the hot weather 
water is kept flowing under the vats, and 
Austin’s Agitator is kept moving in the 
vats to stir the milk. The temperature of 
water when i t reaches the factory is about DO *. 
During a portion of the time nine pounds 
of milk lias been sufficient for one of cured 
cheese. The largest dairies delivering milk 
at this factory number forty-five cows. The 
majority of the dairies run from twenty to 
thirty cows. Pasturage has been abundant 
and of good quality throughout the entire 
season. During the flush of feed twenty- 
four cheeses were made per day. 
Preparing the Aunotto. 
The aunotto used at this factory is pre¬ 
pared in the following manner:—To eight 
pounds best crude aunotto, add three pounds 
of Babbitt’s concentrated potash; place iu a 
cask and pour on boiling water, and stir fre¬ 
quently until all is dissolved. AVater is then 
added to make it sufficiently diluted so that 
a pint of the liquid will give the desired 
shade to 4,000 pounds of milk. 
The Rennet. 
The rennet is soaked in sour whey. Thirty 
rennets are used to a barrel of sour whey, 
the skins being soaked and rubbed until 
thoroughly exhausted of their strength. 
The manager of the factory being absent, 
wc did not test the cheese, and, therefore, 
can only speak of it from sales at the Little 
Falls market, as being among the fancy fac¬ 
tories and realizing extreme prices, as our 
quotations will show.—[To be continued. 
-♦♦♦- 
DRYING COWS OF THEIR MILK. 
Tiie time is close at hand when particular 
attention should he given by dairymen to 
properly drying cows of their milk. There 
is great difference in opinion among farmers 
as to the time that a cow should go dry. 
Some contend that no injury follows from 
milking cows so long as they will yield milk, 
or up to within a week or two of the lime at 
which they arc to calve; while others insist 
that at least from two to three months should 
be given a cow to go dry. 
The lat ter is doubtless the more sensible 
and judicious course to be adopted. A cow 
that, is to “come in” during the early part 
of March should be allowed to go dry in 
December. She will then have time to re¬ 
cuperate and repair that waste which has 
been going on in the production of milk and in 
building up the structure of the young which 
she carries. It is a great drain on her sys¬ 
tem to continue the milking of a cow in 
winter and up to near the time of giving 
birth to her calf; ami it is to he doubted 
whether an animal treated in this way will 
yield any more, if as much, profit as six: 
would were the other course adopted. For 
it is not altogether the quantity of milk that 
is to be looked after, but its quality must 
also be taken into account. 
Cows that are overtaxed and weak yield 
milk of poorer quality than when in vigor¬ 
ous health. And as to the question of health, 
endurance and long life, all experience must 
show that the animals wear out sooner, are 
more liable to disease and mishaps under 
the “excessive milking system,” than when 
allowed a reasonable time for rest. But 
what makes the matter worse is that many 
dairymen provide no feed beyond hay, to 
animals yielding milk during the winter. 
They are often exposed to biting storms of 
rain and sleet and piercing winds, all of which 
operate in reducing the tone of health and 
in undermining the constitution, lleace wo 
not mi frequently see dairy cows wasting 
away with consumption, and meeting with 
little accidents that prove fatal because the | 
cows have not the vigor to resist them. 
Some cows, it is true, arc inclined to give 
milk the year round, and are difficult to be 
dried olf. Sueli animals require something 
more than hay, and an additional feed of 
ground grain, (oat and corn meal, mixed,) 
should ho commenced to he given in the 
fall, or at least as soon :is grass begins to 
depreciate in its nutritive quality. Frozen 
grass and moonshine,” even though furnished 
in great abundance, arc not the kinds of food 
on which deep milkers thrive and are invig¬ 
orated. 
Cows, whether in milk or dry, ought not 
to be allowed to fall off in flesh late in fall, 
or at the commencement of winter. Thin 
cows are more sensitive to cold, and require 
more food for their winter keep than they do 
when commencing the season with a good 
coat of flesh. It is always less expensive to get 
stock in condition during warm weather or 
before winter sets in, and it is, therefore, very 
poor economy to allow deep milkers to run 
down thin late in fall, as it often entails a 
good deal of careful nursing all the winter 
through in order to bring the animals safely 
over to grass. 
In drying cows of their milk, attention 
should he given that all the milk be drawn 
from the udder at any one milking. Some 
are in the habit of only partially drawing 
the milk from time to time when drying off 
cows. It is not a good practice, as the milk 
left in the udder becomes thick and putrid, 
causing irritation and inflammation, and not 
un frequently results in a loss of a tout, or a 
portion Of the hag the next season. 
"When cows are being dried off, they should 
be examined every few days and their udders 
completely emptied of all accumulated milk; 
and with cows supposed to be dry, their 
icats should be tried at least once a week all 
winter,.to see if there be any accumulation 
of milk. We have had serious losses our¬ 
selves lYom trusting to hired help in this 
matter, and taking for granted that it had 
been properly attended to. There is no 
safety unless the work is done under your 
own eye or an examination made with your 
own hand. 
And it may be remarked, in conclusion, 
that in the management of dairy stock, noth¬ 
ing pays better than a frequent oversight of 
the creatures by the master's eye. Hands, 
however trusty, sometimes get careless and 
indifferent in their care of stock, which can 
only be corrected by constant oversight on 
the part of the proprietor. 
IfntDwalcrqmtL 
[Qukbtionb to b<* answered in this Department, when accompanied 
by specimens, should be sent directly to C. V. Rilkv, 221 North 
Main Street, St. Lonii, Mo.] 
THAT VENOMOUS TOMATO WORM ! 
1IY CIIARI.ES. V. RILEV, 
Notwithstanding the several articles 
that have lately been published in many of 
our agricultural papers, explaining the Utter 
absurdity of the stories that are told about 
the poisonous qualities of this Tomato 
Worm, there are still some people who ap¬ 
pear to he terrified at the cunningly-worded 
lies of irresponsible editors, and whose in¬ 
quietude can only be assuaged by some 
authentic refutation. Thus, one of our sub¬ 
scribers, from Syracuse, N. V., sends us the 
following pretty little sensatioual morsels, 
and asks, in sober, serious earnest, for our 
own opinion: 
Tin* tomato worm I* limpable of stinging. or even 
of the hii nit I !*:* t moth'ii of the horn with which nature 
him provided it; but It* (lungurouano** comost* In lit 
Ability to eject from Ita mouth, when irritated, n 
green, potsonon* KuliAtunco u distance, of three to 
fifteen fnohCH, directly nt the armor hand of tho pnr- 
non picking the fruit.’ This »nh*tnneetn of so cnust.lc 
n ihiIaou Unit If there ShoUld he t lie Mir lit.-M iiln n*h>o 
ot t he akin, or 1( u thin or delicate rkinoed portion, It 
will entme a Ren*atlon sdmtlur to tilts *Ung of a hue, 
and produce* violent ttlelcne**. ami perhaps death. 
Persons engaged In picking tomatoes should have 
their hands an tl arms protected by long lent her (,'loves 
or thick covering.— Exprws. 
TlIK TOMATO Worm. — We have several times 
published a (Inscription of this worm, tho liltn of 
which Is sold h.v some to he very poisonous Other* 
contend It Is a Imoolewi r-reatliro, and may ln» han¬ 
dled with Kiifeiv. Mr. tl, I'hilips of the firm of 
Scrantom A Philips took one of these worms from 
his tomato vinesyesterday, which we s::«. A Syra¬ 
cuse impel* says this creature “ poisons by throwing 
Whittle, which It can throw from one to two feet. 
This spittle stnMDK Die akin, the part* commence to 
Dwell,und In a few hours death end* the Agonies < r 
tliu patient.” Mr, Bunker of this city emiteiui- that 
the worm is perfectly lou miens, and handles fit use 
lie hits caught with perfect Impunity. II" is at lib¬ 
erty to experiment with the one left at ouruflleo.— 
liocluxUr |.\*. 1\) Democrat. 
An Illinois paper otters a warning:—" People at 
this sons'.n should look out for the large worm 
which Infests the tomato vines. Its sting is deadly 
poison. It. Ir. of a green color, two or three inches 
long. and as large ns a man's tlmrer. At Red Creek, 
Wayne count*, a few day- Ago, a servant girl, while 
gathering tomatoes, received a puncture from one of 
these worms, which created a sensation similar to 
that of a but* stlnp. In a short time the poison pen¬ 
etrated to every part ot her system, and she was 
thrown Into spasm-., which ended In death.” .V ew 
York Evi itiitfJ 1‘rixt. 
“Tnr. l>r. a m.v Tomato Worm."— We have heard 
a great deal about it. rto have our renders. .Many 
women and men, too, pick t licit tomatoes with i.erv- 
Ou» fingers ami treml/liev lluihs, and with tllOlr eyes 
wide open. On .Monday evening we saw one of those 
deadly monsters, and he was a "ornery ” looking 
casA-tomer, indeed, our courageous friend liorris 
had Captured and bottled the 'wurrum," and lir. 
tilUglOv was cxlitblllnf/ i he frightful “ere. ter' to a 
torn tied crowd, meanwhile enlarging npon Its venom¬ 
ous ntid combative characteristics, when In stalked 
a third actor, who turned this worm tragedy Into 
someth mg of a comedy. This was M r. Enoch ib Gil¬ 
man. upon whose Authority we recently pronounced 
Mr. T. worm a humbug ns far as any dangerous char¬ 
acteristics were Coned ill'll. To verify his statements 
Mr. Gilman, disregarding the protestations ot the 
fenriui Crowd, coolly'uncorked the.vllhitnousl io 
prisoner, ntid lurried him out upon tils wire hand, 
where be endeavored III every way to provoke h I in to 
mortal combat. But notwithstanding In? had bitten 
Homs’hoe liundlo to splinter* In the effort to cap¬ 
ture biro, and killed ucnniKt forty rods by spitting 
his venom, In I ni rli t. hands bn utterly ret used to 
"conic to time.” Tho fact is. the "deadly tomato 
worm.” as we learn from the I’ractInal Entomologist 
for October, 1M<55, Is the calc r pillar of Sol tin i Carol inn, 
a lopIdopteroiiA Insect incapable of Ifillieting harm 
on any one, except by devouring a few leaves of the 
( danl from which tt derive* It,a sustenance; that thn 
lorn is situated posteriori yon the tall segments,uml 
nut In front; that It midergoo* it* transformation 
Into the chrysalis slate underground, and emerges 
the* follow lug spring as a moth. The "deadly tomato 
worm ’’ Is no morn to be toured than tho tomato itself. 
Tim story Ib ployed, ti0tui>hoar immurijof it, Wanx- 
villr (Iml-) Advert int i'. 
Of course the stories above quoted, about 
the fatal “ bite” or “ sting” ot this worm are 
till downright deliberate lies, manufactured 
out of whole cloth; and Mr. Gilman is cor¬ 
rect in tlx* statements made in the item from 
the Dansville Advertiser. But. if t here he any 
timid persons who yet doubt. Mr. Gilman’s 
assertions, they have our own Implicit word 
for it that we have tried by the hour to sting 
or even to prick ourselves with the horn 
with which this worm is adorned, but have 
tried in vnin! In fact, this worm belongs to 
tin extensive group, (the Sphinx family,) al¬ 
most all the species of which have a stiff 
horn at their lails; and that this horn is 
merely an ornamental appendage is proved 
by the fact that several species lose iL entire¬ 
ly when they become full grown, though it 
is remarkably long and curled over the back 
like the tail of a spaniel while they are 
young. Such, for instance, is the case with 
the Satellite Sphinx (Sphinx mtdlitia , Linn.,) 
and with the Aehemon Sphinx, (A acheimn,) 
both of which feed on the grape vine. As to 
the story about their “throwing spittle” 
which is poisonous, the simple truth of the 
matter is, that, when roughly handled, all 
grasshoppers, many beetles, and almost all 
caterpilars discharge a greenish or brownish 
fluid from their mouths; but this fluid lias 
no poisonous qualities whatever, else we 
should have been dead long ago. AVc hope 
that the day will soon dawn when our chil¬ 
dren shall learn enough of the rudiments of 
Natural History, before they leave school, 
to make it impossible for such ridiculous 
Stories to gain the least credence in the re¬ 
motest corner of this broad land. 
While speaking of this Tomato Worm we 
will state that the worm spoken of under 
the same name by “ N. B.” of North Caro¬ 
lina, in that valuable and practical article 
published in the Rural of Oct. 23d, is, in 
all probability, the true Tobacco Worm 
(Sphinx Carolina, Linn.) The Tomato Worm 
(Sphinx 5— maculata , Haw) is a Northern 
species, and the Tobacco Worm a Southern 
species, and though on the confines of the 
two districts Inhabited by each they inter¬ 
mingle, and may thus both be found either 
on tobacco or tomato plants, yet the former 
is never found in the more Southerly and 
the latter never in the more Northerly 
States. The two insects very closely resem¬ 
ble each other in all their stages, and were 
for a long time confounded together even 
by entomologists; but the Southern Tobacco 
Moth (S, Carolina , Linn,) differs considerably 
from the other In the. black and gray mark¬ 
ings of the wings, and in having n faint 
white spot near the center of the front wing, 
which is never met with in the Northern 
insect. 
Hiaxir 
i— ^ 
THE COMING POULTRY SHOW. 
As the time approaches for the meeting of 
the State Poultry Society’s winter exhibi¬ 
tion, we have a few suggestions to offer thus 
early, relative to the proper arrangement of 
fowls for exhibition, by the committee having 
the matter in charge, At almost every Fair 
wo have visited, either State or local, there 
has been more or less complaint not only by 
exhibitors, but also by visitors, that the 
judges have been partial in the award of 
premiums, «&c. 
Now, we happen to know that the office 
of judge at a Fair is a thankless one at best; 
and it cannot be expected they will suit 
everybody by their decisions, but if the fowls 
are so arranged that they are aide to satisfy 
Ihemndm that their awards are just and 
proper, they will gain a great point, for we 
have known judges to regret their decisions 
after they have been rendered, simply, they 
claimed, because the fowls were not proper¬ 
ly classified and arranged by the managers, 
other fowls intervening between the same 
breeds. 
In our Opinion fowls should he properly 
classified— all of one breed by themselves— 
not scattered all over the hall, as it usually 
is done. In thus classifying the Brahmas 
(different colors) all in one class, and other 
breeds likewise, it will greatly facilitate the 
business of the committee, and give better 
satisfaction to exhibitors. The judges will 
then have their minds on all of one particu¬ 
lar breed ; Mill need no refreshing of mem¬ 
ory; and can made make their awards with 
less partiality than they can by having alter¬ 
nate breeds of fowls scattered here and 
there over the grounds. Again, a specific 
class will show off to hotter advantage to 
Visitors. 
if the managers will heed these sugges¬ 
tion#, and give them timely attention, wc 
will guarantee, in advance, that they will 
hear less complaint from exhibitors and all 
concerned than has been the case here¬ 
tofore.—L. 
-♦♦♦- 
CATARRH IN CHICKENS. 
Tn answer to a correspondent in the Ru¬ 
ral on the above subject, we would say that 
the symptoms of catarrh in fowls are not. 
unlike those in tho human subject, being a 
watery or slimy discharge of mucus from the 
nostrils, swelling of the eyelids; and in ex¬ 
treme cases, the sides of the face are severely 
swollen. 
The cause of this disease is almost identi¬ 
cal with that of roup in chickens; exposure 
to cold, dampness and long continued wet 
weather, or being allowed to roost in an open 
place—not properly protected from the north 
or west winds. 
The treatment for catarrh is perfectly 
simple, if time is taken by the “forelock.” 
Stimulating food should he given to the 
fowls ; place them in a dry, warm situation, 
and protect them from the cold, bleak 
northern night winds. Food, consisting of 
boiled mashed potatoes, well dusted with 
black pepper is good. Rills, made the size 
of a large pea, of mashed potatoes, with 
cayenne pepper placed in the center, and 
given to them every other day, at feeding 
time, for a lev/ days, will insure a radical 
cure, and give the fowls a good appetite. 
If breeders will only exercise a little judg¬ 
ment and forethought relative to their fowls, 
they will find it redound greatly to their ad¬ 
vantage and the welfare of their flocks. It 
should be home in mind that “ an ounce of 
prevention is better than a pound of cure.” 
J. Brace. 
-♦♦♦- 
To Prevent Lice on Fowl*.— A Massachusetts 
correspondent says: —“ For a small lot of fowls, 
make a box four feet square and three feet 
high, with a sloping top. Set it so that it will 
slope toward the southeast. Let the top and 
cast-side be of glass (old sash will do.) Make tho 
top and Bides so nearly water-tight that no rain 
can get in. Leave tin opening at the side for the 
lions to go In. From the road where the wheels 
have ground the earth fine {cbooso a hot, dry 
day. or heat and dry the dust,) get enough of 
the dust to fill the box one foot deep. Add to it 
a half bushel of dry a*Ue* ami one pound of sul¬ 
phur. The fowls will have no liee, and their 
plumage will carry a hotter gloss. Hons get 
lousy in wet weather because they have no dry 
place to dust in,” 
-- 
Moulting Fow ls should have a few nails placed 
in the water furnished for their use. ffhe rust 
occasioned by the nails renders them less liable 
, to disease. 
