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FATTED GOOSE LIVEE8. 
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The eugraving on our first page illus¬ 
trates the career of a Strasbourg goose, or 
of geese fattened for the Strasbourg mar¬ 
ket, whereat the livers of geese are bought 
and largely manufactured into the well- 
known delicacy known as pates, or tcrrines 
de foie gras —liver pies. Tbe upper part 
of the engraving represents the geese in 
their happy home in the country, wander- 
ingin the field at will, in care of a peasant 
girl. In the autumn, when the geese are 
full grown, they are taken (from some parts 
of the country) to Strasbourg and sold to u 
“fattener in this ease Illustrated as wo¬ 
men who understand the art of stuffing 
them. Sometimes, however, the fattening 
is done by the farmer. .But the care, time 
and attention involved "in the fattening pro¬ 
cess, renders it generally more profitable to 
sell direct to a professional “fattoner. 
Different fatteners give different kinds of 
feed. Homotimes broad beans are first fed, 
and then the goose is taken between the 
knees of the“ fattener” and his crop stuffed 
full of maize, scalded in salt water. This 
RtufHng is not complete until the neck of 
the goose to the mouth is full. Then the 
bird is put in a slightly heated oven for the 
purpose, it is said, of “ sickening the goose,” 
Thence it goes to the cages shown in the 
engraving, where it can only sit or stand, 
and in front of which is kept constantly 
plenty of water, gravel, charcoal, etc. 
A German friend, Mr. Leisenbero, who 
is familiar with this process of fattening the 
livers of geose for the Strasbourg market, as 
practiced in Brunswick, describes it as fol¬ 
lows ; —The geese run in a common pasture 
until t hey have attained full growth. Then 
they are sold to a “ fatteuer,” or if fed by 
t.he grower, are put into narrow cages, such 
as art) shown in the engraving, in which 
they have no room to move, except to stand 
up or sit down. A trough before the cages 
is constantly supplied with water, gravel 
and powdered charcoal. (It Is said that the 
character of the water has much to do in 
determining the. quality of these fat ted liv¬ 
ers.) Their first feed consists of crushed 
rye or maize, soaked in hot water until it 
becomes a dough, when it is baked hard in 
cakes about three inches long, and of a size 
small enough to pass down a goose's throat. 
The geese are seized and held, us in the cen¬ 
ter scene in the engraving, and this feed is 
forced into the crop as long as it cun be got 
in. This stuffing process continues about a 
week, when the feed is changed to ground 
or cut carrots, which the geese eat vora¬ 
ciously without urging. The carrots are 
continued two or t hree days, and the stuffing 
with cake is repeated for a week. Mean¬ 
time the goose gets no exercise. It sits or 
stands in its cage, and the liver enlarges to 
an enormous size. This process of fattening 
requires two or throe months. The livers 
sell at high prices—often as high as $1 per 
pound. Usually Strasbourg agents buy 
them, together with the breasts of the geeBe, 
which are nicely trhmmfd, put. down in salt 
pickle, and finally smoked, and are thus con¬ 
sidered a great delicacy. The other parts 
of the goose are cut up, boiled in vinegar, 
flavored with spices, small onions, etc., and 
usually a couple of calves’ feet are boiled 
therewith to furnish gelatine. This is all 
put, in crocks; it keeps all winter, and is re¬ 
garded as a delicious food. 
Of t he mode of preparing their livers for 
food we are not informed. They are re¬ 
garded as a great delicacy. M. Mathikse, 
Cook to the Cardinal do Rohan, 1'ri neo- 
Bishop of Strasbourg, is said to bo the in¬ 
ventor of those liver pies, the manufacture 
of which has developed into a profession, 
the sales in Strasbourg alone amounting to 
nearly or •quite one hundred thousand 
pounds sterling annually. The epicures of 
this country pay no inconsiderable sums for 
these pates de foie gras. 
* POULTRY NOTES AND QUERIES. 
Artificial Incubation.—The Ohio Farm¬ 
er docs not believe that chickens can be 
hatched profitably by any incubator vet in¬ 
vented, ami thus discourses upon the mat¬ 
ter Hatching chickens by artificial 
means, and poultry on a large scale, are the 
staple problems of poultry keeping. The 
former has not been successful enough yet 
to be practical. A few handfuls of coni 
fed as fuel for sitting fever, will keep eggs 
warm hotter than a lamp that requires 
trimming and watching. Incubators are 
excellent playthings, and rank with aquaria, 
house-plants and caged songsters. Chickens 
can be hatched artificially, aud reared also 
without a hen. But we have to learn of a 
single instance where apparatus for arti¬ 
ficial hatching has been successfully em¬ 
ployed in raising fowls for market. Every 
year, almost, some improvement is announc¬ 
ed which trials do not justify.” 
Bronze Turkeys. — A writer in the 
Hartford Times tells* what he knows about 
Bronze Turkeys from practical experience: 
** Bronze turkeys arc a cross between the 
domestic or tame, and wild turkeys, and 
make the finest and strongest birds. They 
resemble us closely as possible the original 
stock, and look not dissimilar to w ild birds, 
and next to them weigh the. heaviest, fatten 
the most rapidly, and can be reared with 
much less trouble than any other variety.” 
Belgian I’igeon Races of 1870-'71. An 
interesting abstract of the number of con- 
cours or pigeon races that have taken place 
in Belgium during the last two seasons has 
been published in the VEpervler. In 1870 
there were no less than 841 coucmirs, in 
which at least 120,009 birds took part. These 
numbers, great as they were, are exceeded 
by those of 1*71, in which 885 concours have 
been held, no less than 123,600 birds partici¬ 
pating. Taking the entry fees at the very 
low average of three francs per pigeon, the 
amount competed for was no less than 370,- 
000 francs, or £15,009, exclusive of the large 
sums invested in sweepstakes. Nor must 
it be forgott en that a large number of small¬ 
er concours were flown that were not re¬ 
corded in L'Epcrvier , and which conse¬ 
quently are not included in the above enu¬ 
meration. 
re §oHi entail 
NOTES FOR HORSEMEN. 
llorse Knuckling.—J. Jones asks what 
is the cause of a liorso “knuckling,” or 
what is called “ cocked ankles.” 
A Horse that Pull}s Olf his Bridle.—I 
have a horse which I think faultless in every 
respect but one; he persists, under all cir¬ 
cumstances, in pulling off his bridle. Can 
some person who knows, tcll^ue a cure for 
the vexatious habit?—SAHA. 
Groaning Horses’ Foot.—A Canada cor¬ 
respondent says the effect of greasing the 
hoot's of horses to make them shine, is to 
euuse them to almost cease growing, and bo- 
coma hard and brittle. He condemns the 
practice. 
Bono Spavin.—Mr. K. VV. Smith asks Mr. 
B. ItOCK we i.i., who made an inquiry through 
the Rural New-Yorker last August for 
a remedy for Bone Spavin, if he used any of 
the recipes subsequently given, aud if so, 
what ones and with what result? It may 
benefit others beside Mr. Smith, if Mr. 
Rock well will respond. 
Ringworms on Horses.— I have cured 
horses of ringworms by using Dr. Dadd's 
prescription: Wash the parts with a strong 
infusion of bayberry bark; wipe dry, and 
then smear the denuded spots with a mix¬ 
ture composed of four ounces of pyroligne¬ 
ous acid and ono ounce of turpentine. In 
two cases where I have applied it it has ef¬ 
fected cures.—J ockey. 
To Cure Scratches.—Take one pint of 
a strong decoction of White Oak bark, one- 
half pint animal glycerine, two drachms 
chloride of zinc; ivash clean with Castile 
soap, rub dry and apply til© wash. Once a 
■week give the animal a ball of the following: 
Saltpeter, resin, ginger and Castile soap, 
equal parts, mixed with turpentine. Give 
a good sized ball; keep the bowels open 
with bran mash.— Beiatdeue. 
To Remove Warts on Horses.—Pro¬ 
cure an ounce of concentrated muriatic acid 
(spirit of salt) and apply to the top of the 
wart with a thin, pine stick, morning and 
night. The acid forms a crust which is easi¬ 
ly taken Off each day until the wart is gone. 
It causes no pain, and in due time the hair 
a? ill appear on the spot. Keep the acid well 
corked and out of reach of the children.— 
Ai.den Jameson. 
Interfering Horses. — Wm. T. Camp¬ 
bell writes the RuralNew-Yorker :—“It 
is very seldom that a horse interferes when 
barefoot; and it should be the aim of the 
horseshour to have the horse’s foot, after the 
shoe is on it, as it was before it was shod; 
so instead of a heavy shoe make one as light 
as possible—a shoe the same as running 
horses have. Shoe them close and there 
will be no trouble. I have cured animals 
that interfered badly in this Avay.” 
Jnitostrial ao|iin;. 
FARMER GARRULOUS TALKS. 
Labor Co-operation.— It seems to me, 
Mr. Editor, that there is full opportunity 
for the correction of all the abuses of capi¬ 
tal in its relation to labor, without spend¬ 
ing breath denouncing capitalists. The 
truth is, capital is dependent upon labor; 
capital represents labor. Talking with 
Warren McKf.ao to-day, he said that he 
aud his fellow farm laborers wore not satis¬ 
fied with the manner in Avliich they are 
treated on the farm, by farm owners. They 
work for so much per day, but they do not 
feel that they get adequate pay, although 
they get the current price for labor. I sug¬ 
gested that Warren and his compeers 
should rent a farm, join their forces, use 
their savings, and see what united effort 
would do for them — not simply in the Avay 
of rendering them independent of those 
whose interests it may be to employ them 
for a day or two, and then allowing them to 
remain idle, but in order that they may re¬ 
alize all the profits to bo made from their 
joint labor and capital skillfully directed. 
I know that co-operation is not always a 
panacea for the ills of those Avho co-operate; 
but I do know that it has been in many In¬ 
stances. Horace Greeley told me once of 
a lot of stone cutters in Rhode Island who 
struck because they Avere not suited with 
their relations to their employers, and 
opened a quarry for themselves. They suc¬ 
ceeded in putting the results of their labor 
on the market cheaply, aud competing with 
capitalists who employed labor. In other 
Avords they became capitalists, 
Noav let 3 T oung men who ha\'o to work by 
the day or month, and Avho do not like it, 
unite and rent and run farms for them¬ 
selves. Their joint capital may stock the 
farm, and their joint labor cultivate aud 
secure the crops, ivithout hiring help. If 
they can agree upon the direction and man¬ 
agement of farms, in this manner they may 
succeed. But is it possible to agree? I 
should like to know if any one knows of an 
instance where success in farming has re¬ 
sulted from such an experiment. If so, Avill 
not such an one detail it. 
Postal Savings Banks.—There is much 
talk, now that savings banks are proving 
unsound. In favor of adopting the Postal 
Savings Bank System of Great. Britain, 
which is said to have succeeded. Whatever 
will encourage economy I am disposed to 
commend. And since our Government is 
in the market as a borrower, 1 do not know 
any good reason why it should not supply 
its needs from the savings of the people, 
paying them interest on their deposits. In 
England, deposits of not loss than one shil¬ 
ling (twenty-five cents) may be made at any 
money-order post office. Each depositor is 
supplied with a book in Avhich each deposit 
is entered, and is attested by the receiving 
officer and by the dated stamp of his office. 
The amount, received is, the same clay, re¬ 
ported to the Postmaster-General, who 
transmits an acknowledgment of each de¬ 
posit t o tho depositor.. The interest paid 
on deposits is 2& percent. No interest is 
paid on a less sum than ill, nor on fractional 
parts of £L The depositor may withdraw 
his deposit at any office of deposit (not 
necessarily the one with which he deposits) 
within ten days, at the longest, after de¬ 
manding it. The maximum sum alloAved to 
be deposited by one person in one year is £30. 
The names of depositors and the amount 
paid in and returned are not disclosed to any 
except the officials concerned. 
Thus, it will be seen, that the Govern¬ 
ment becomes responsible for and pays in¬ 
terest tin the savings of the people. The 
depositors are protected from defalcating 
officials, because the deposits must be trans¬ 
mitted t o the central office and an acknowl¬ 
edgment is sent direct to the depositor— 
this in addition to the receipt given at the 
office of deposit by the local officer—so that 
in case there is any unusual delay in such 
acknowledgment, the depositor can advise 
the central office of the fact and the matter 
is at once looked into. It seems to me that 
this is a very desirable economical feature 
for us to adopt, provoking, as it will, a 
more general saving of surplus earnings on 
the part of the people, and securing the use 
of these savings to the Government instead 
of to individuals Avho are tempted by ex¬ 
travagance or speculation to squander them. 
This, too, Avould aid in the reduction of 
taxation and enhance values proportionate¬ 
ly, What do your readers think about it? 
Subsoil Plowing—I was talking yester¬ 
day Avitli Josiaii Johnston about subsoil 
plowing. Johnston is a thorough-going 
farmer. He said, “You knoAv it was toler¬ 
ably dry up in Maine last summer. Well, 
sir, I grew as good a crop of corn aud pota¬ 
toes as I ever had in my life.” 
How did you do it ? 
“ Why, you see, my ground is a stiff clay, 
Avitfi a hard pan like burned brick, almost. I 
got tired,some years ago, of scraping my pIoav 
along ou it, three or four inches beloAv the 
surface. So I got me a subsoil plow. And 
in the fall when I fall-plow my land I put 
this subsoil or in as deeply as I can. Aud 
I've been gradually gutting it in deeper and 
deeper eA r ery year, until now some parts of 
my farm, that six years ago I could not plow 
over four inches, is stirred and has an open 
soil 18 to 24 inches deep. And it was on 
just such laud as that that I grew my crops. 
Did my 3-inch plowing neighbor have such 
crops? No, sir! Nor can they raise them, 
Avet season nor dry. T can beat them two 
to one every time; and it does not matter 
much what kind of a season it is. If Avet, 
the AA'atcr sinks below the roots of the plants 
and docs not lower the temperature of tho 
surface, materially, by evaporation. I can 
plant earlier in spring, because tho soil dries 
sooner after tho snows go off, and gets fit to 
receiv e the seed quicker. If it is a dry sea¬ 
son there is just so much added surface to 
condense the vapor in the atmosphere and 
make moisture for the plants. I tell you, 
it's no use o’ talking; on such soils as mine 
1 would just as soon do without the seed to 
sow, as without a subsoilcr to prepare tho 
laud with.” 
Johnston is right. I havo had a similar 
experience. One trouble I used to find 
when I had but a single team, and did not 
Avaut to turn the subsoil to the surface, was 
that it required so much time to change 
from the surface to the subsoil plow. But 
two or three .rears ago I saAv a subsoil at¬ 
tachment to a surface plow, made some¬ 
where in Illinois. My friend Jonathan 
Pi:ri am was using it on his garden farm, and 
said he could not get along without it. Ho 
used a three-horse team to draw the surface 
plow and attachment. He was Stirl ing the 
soil eighteen inches deep; but it Avas sand 
or sandy loam. Such at tachments are very 
much needed indeed. 
Farmer Garrulous. 
i)!)()teiiic conformation. 
ARE ONIONS HEALTHFUL. 
A physician has forwarded the following 
to the N. Y. Farmers’ (Tub. We should liko 
to know if any of our readers have facts 
which sustain the conclusions given;—“On 
shipboard at New Orleans, in the year 1849, 
in charge of one hundred marines, Avitli 
cholera among them, 1 observed that those 
Avho eat freely of onions, supposing them 
to be healthy, were attacked certainly and 
lataily. Onions and salt cured the bite of 
a ratt lesnake ou my son, and are considered 
specific in all snake-bites. I have found 
four separate witnesses of phenomena con¬ 
nected with small-pox and fever. 
1. Onions in rooms with small-pox rot 
rapidly. 
2. Blisters rise in them. 
3. They retain and communicate the virus 
many weeks after the epidemic has sub¬ 
sided. 
4. Applied to the feet of feA'er patients 
they rapidly turn black, 
5. They prevent the spread of small-pox 
in thickly populated tenements by absorb¬ 
ing the virus. 
G. A man Avith hydrophobia, in his f renzy, 
ate voraciously of onions, and recoA-ered. 
From all these facts may be deduced: 
1. That onions should not be eaten Avhen 
there is a prevailing epidemic. 
2. That onions sliced aud frequently 
changed are good disinfectants. 
3. That experiments should bo made to 
test tbe extent of their usefulness. For 
many years I ha\'e opposed vaccinution as 
Ordinarily done, and hence hail with satis¬ 
faction any means of mitigating the virus 
of this distemper." 
-♦-*-♦- 
Treatment of Felons.—C. M. H. Fabi- 
us, N. Y., in Germantown Telegraph says: 
—A felon is easily known by a sharp pain 
near the bone. Fill a pint tin cup one-fourth 
full of wood ashes, then fill the cup up with 
warm Avatcr and place it in the stove. Hold 
the finger or the affected part in the cup un¬ 
til the pain is removed- The contents of tho 
cup must bo kept as hot us the hand can 
bear. If the pain returns repeat the pro¬ 
cess. lathe more advanced stages a poul¬ 
tice made of slippery elm, flaxseed, or even 
bread and milk, is good; but the best thing 
to draAV a felon to a head is to apply a salve 
made of the yolk of an egg thickened Avith 
wheat flour. 
