quantity— enough for several days— at one 
time, and says it is improved each time it is 
warmed over. 
a condition fitted for agricultural and chem¬ 
ical purposes. Such a manufacture has 
growu up within a few years at the Stass- 
furt salt works in Germany, the amount 
produced in 1870 being 30,000 tuns of the 
muriate. 
appropriations which have been made for 
objects of prospective utility during the 
past few years. 
The Convention, on the whole, must he 
regarded as a great success, and in addit ion 
to the useful lessons taught in its valuable 
papers and discussions, the new feature of 
setting apart one evening for a social gath¬ 
ering, contributed very largely to the en¬ 
joyment of all. This last feature was sug¬ 
gested by Gov. Seymour, and will doubtless 
be Inaugurated at future Conventions. 
Wo shall refer to the addresses and dis¬ 
cussions hereafter, more in detail; but for 
t he present we can notice no further than 
by giving the list of officers elected fov the 
ensuing year: 
President— Hon. Horatio Seymour of Onei¬ 
da. n. y. 
Vice-President*— lion. Tbos. O. A1 void. Onon¬ 
daga, N". V.; Henry Wade, Canada West; O. S. 
Miss, Vermont; M. Wilder, Wisconsin; T. L. 
Hudson. New York; Gen. B. F, Bruce.Madison, 
N. V.; C. F.. Chadwick, Canada West; J. V. II. 
8covj], Oneida, N. V.; X. A. Willard, Herkimer, 
N. Y.; John G, Cohoes, Clunnauriua; Alex. Me- 
Adam. Montgomery ; R. II. Stone, HI.; Harvey 
Farrington, Canada.Wesst; M. Folsom, N.Y. city; 
J. R. Smith, Erie, ,V. Y.: .1.11. H. Holloway, Ken¬ 
tucky ; Halsey Sanford, Oai tarangus. N. V.; Hi¬ 
ram Smith, Wisconsin ; g. j,. j.incoin, Mas?.; L. 
B. Arnold, Tompkins, N. Y.; S, A. Farrington, 
Yates, and H. Cooley Green, Pennsylvania. 
Sccrct-nry —Gardner B. Weeks, Syracuse, N. Y. 
Treasurer— Dr. L. L. Wight, Whitesboro, N. Y. 
ODDS AND ENDS, 
Folding Napkins Water Lily Shape.— 
Last week we gave a series of illustrations 
A correspondent asks if some of the 
readers of the Rural New-Yorker will 
not forward sketches of approved barracks 
for storing hay, straw, etc., with details as 
to the mode of manufacture. 
out {lagging, while there has been no falling 
off in attendance—the largest hall in Utica 
having scarcely capacity to seat its mem¬ 
bers. Wc say members, since the audience 
in attendance is not such us Is made up of 
persons who drop in to a meeting out of 
idle curiosity, inasmuch as the heavy fee 
charged at the doors for entrance to the 
Convention would naturally exclude this 
class. We have been present at all the Con¬ 
ventions of former years, and although 
fears were entertained that, on account of 
the depression of the dairy markets, there 
would be less Interest manifested by dairy¬ 
men this year than usual, resulting in a 
smaller attendance, still we found no dimi¬ 
nution in numbers, while the faces of those 
present showed an eagerness for knowledge 
and a close attention to questions uuder 
discussion rarely to be found in such an 
itnmmense gathering of people from widely 
separated localities. 
It is asserted, and the history of this As¬ 
sociation seems to prove it, that no other 
agricultural interest of our country has been 
able to call out and sustain such large and 
enthusiastic meetings from year to year. 
This may iu part bo accounted for by the 
fact that the dairy has been recently carried 
into now districts, where quest ions concern¬ 
ing milk and its products arc imperfectly 
understood, while in old dairy interests the 
factory system has developed a spirit of 
emulation among manufacturers who spare 
no pains iu acquiring such information as 
shall place them at the head of their pro¬ 
fession. The improvement that is constant¬ 
ly going on in this branch of industry would 
soon leave the manufacturer, who takes no 
pains to inform himself, far in the rear, and 
hence, to retain his situation and keep pace 
with those about him, he is impelled to seek 
all the avenues of knowledge withiu reach. 
The manufacturer, therefore, comes to the 
Convention for the special purpose of im¬ 
proving; he bends ait his energies in this 
direction, aud he infuses a spirit of earnest¬ 
ness that spreads from one to another, until 
it takes possession of the whole assemblage. 
Another highly importaut feature for 
keeping up the interest of these meetings 
is the employment of scientific lecturers, 
who are constantly advancing upon new 
ground—bringing forward science to aid iu 
clearing up intricate questions. Thus the 
Dairyman lias been enabled to advance step 
by step, with the feeling that he is upon 
sure footing. The Conventions have un¬ 
doubtedly done a great work as educators, 
and so long as the officers of the Association 
shall continue to employ the best talent iu 
the land to investigate difficult problems 
concerning the dairy, and bring the result 
before these meetings, so long will the Con¬ 
ventions prove a success, and the interest in 
thorn he maintained. 
Among tho more important subjects 
brought before the Convention this year, we 
may name that concerning tho practical 
value of chemical analysis of the dairyman’s 
raw materials and of the products of his 
manufacture, by Prof. C. Caldwell; the 
cause of poisoned cheese, by Mr. L. B. 
Arnold ; the winter food of dairy stock aud 
tho fodder-corn question, by Mr. Lewis ; 
the manufacture of butter at creameries by 
H. Cooley Green of Pennsylvania; and to 
these may be added the manufacture of 
condensed milk, which, in our opinion, is 
destined to have an important practical 
bearing on the dairy interest of the country. 
The subject of Sunday cheese making 
elicited a warm and leugthv discussion, and 
although the Convention finally put itself on 
record in the right direction—recommend¬ 
ing no work at the factories oil that, day— 
wo should have been better pleased had this 
expression been more unanimous, and if 
some more decided action could have been 
taken. 
The experimental farm question was 
warmly advocated, and a committee ap¬ 
pointed to ask an appropriation from the 
State for that object. Such au appropria¬ 
tion, if properly managed, would, without 
doubt, be of great service to the dairy in¬ 
terest, and be of more benefit to the State 
than has resulted from a large share of the 
ABOUT SOUP 
showing Iioav to fold napkins pillar shape. 
This week wo present another form. B 1, 
shows the first fold; B 2, the second; B 3, 
the third; B 4, tho fourth; B 5, the fifth; 
B C, the sixth, aud B tho final fold as it is 
I am glad to find people inquiring about 
soups. They are delicious, wholesome and 
economical, but the majority of house¬ 
keepers seldom put them upon the table. I 
Bits of cold steak, 
never buy soup meat 
the bones of a roast, veal scraps, any rem¬ 
nants of cold meat which comes from the 
table, are collected for a week, and then iu 
the morning put into an iron pot with cold 
water; as soon as It comes to a boil, skim 
carefully, then let it simmer all day, filling 
upas the water boils away; towards even¬ 
ing season with salt, pepper aud a very 
little sage; take one onion, one turnip and 
two or three potatoes, chop them fine and 
add to the soup with a small teacup of raw 
tomatoes\ let the whole boil an hour longer, 
then strain through a colander, and add a 
spoonful of flour to thicken it slightly, and 
and constructing stream gates, I adopted | you will have a soup of elegant color and 
Jmim (LTonomi) 
STREAM GATE AND FOOTWAY 
arranged around a bottle, vase or dish. The 
remarks we made last week as to this kind 
of garniture on a dinner table apply in 
this case. 
To Make Biscuit.—I flatter myself that 
I can make good biscuit, and therefore send 
FRONT AND END VIEW OF STREAM GATE 
delicious enough to tempt an epicure. All 
soups should be served hot. Of course, 
when people live in a rational way, and cat 
their dinners at. noon instead of night, your 
soup must be at least partially prepared 
the day beforehand. The above vegetables 
will be sufficient for three quarts of soup, 
and I venture to say there are few farmers’ 
families where enough scraps of meat to 
the plan, of which the accompanying draw¬ 
ing gives a good view of the gate as it ap¬ 
pears across a small stream. The lever in 
the end of the pole is to raise aud lower it.. 
By turning the lever the gate is elevated to 
any hight, and kept in place hy putting a 
pin behind the lever in the support for the 
gate. It can be raised to any hight, even so 
as to form a very nice foot-log, (as in the 
right hand figure,) just above tho water, so 
as not to freeze in the water. As a general 
thing, the old-fashioned gates are destroyed 
by freezing, the ice settling and sagging the 
pole aud breaking the gate. This gate gives 
a free passage for water, ice, brush, &c. 
There are no boards to break off nor nails 
to rust oft', nor extra work to do to secure a 
foot-log. It cau be made of poles, shingle 
lath, or fancy picket* for lawn streams. No 
tools are needed but a saw, brace and two 
bits, one one-fourth of au inch, and another 
one-eighth of an inch, the upper suspending 
rod, at a, being one-fourth iueh, and the 
lower one, at b, being one-eighth inch. 
The end view of the gate (on the right) 
shows it as used for a foot-log, and also the 
best stj le of supporting gates of this kind, 
since it will settle as t he water washes the 
earth away. It can be used across a stream 
fifty feet wide, or even one hundred, if an 
abutment be put in tho center of t he Etream 
and a lever on each end of the two poles is 
used. A. B. Colrins. 
Knox Co., Ohio. 
my way. (I omit the usual direction to take 
a clean aisli). Take (uceording to the quan¬ 
tity you wish to make) one-third sour cream 
and two-thirds rich buttermilk; a table¬ 
spoon of salt, a teaspoon of soda, is suffi¬ 
cient for an ordinai'y quantity. Mix hard 
enough to roll out and not roll too thin. If 
furnish the stock are not wasted every 
week or at least served up in unpalatable 
ways. 
If you have much meat with yonr bones, 
it is nice to take it out before adding the 
vegetables, aud serve it on slices of toast, 
the soda is not dissolved in milk or water 
before being put in the wetting, it takes a 
skillful hand to pulverize it so that there 
will be no soda spots in the biscuits. Bake 
by a brisk Are. 
Cream of Tarter Biscuit are made by 
mixing one teaspoon of cream tartar with 
sufficient Hour to make a batch, one-half a 
teaspoon of soda dissolved in the millc, with 
wbicli mix the flour. Addition of sweeten¬ 
ing makes them nicer; but with only sweet 
milk they are very good, and not dangerous 
to dyspeptics.— Farmer’s Wife. 
Domestic Inquiries.—W. R., Hale, Ill., 
asks for a recipe for Vermicelli Soup. II. 
II. S. asks for recipes for making Rice Pud¬ 
dings, Cutskill Puddings and Apple Dump¬ 
lings. 
ECONOMICAL NOTES, 
A Large Pulley.—The Taunton (Mass.) 
Foundry Company has made a pulley twen¬ 
ty-seven feet in diameter, ninety inches on 
the face, aud weighing over forty tuns. 
Farmers’ Heating Furnace—Will N. 
O. B., Fairfax C. II., Va., tell how much 
wood per month it requires to run the fur¬ 
nace described hy him in Rural New- 
Yorker Jan. 13, page 35.— Joseph Alden. 
seasoned with butter and moistened with 
the broth. A Housekeeper. 
A housekeeper, noted for the excel¬ 
lence of her soups, once told us that one 
thing that deterred mauy people from serv¬ 
ing soups with every dinner, is the idea that 
it mast be made fresh every daj r . She says 
this is not lieoossary. She makes a large 
Potash from Salt Wells,—The sugges¬ 
tion is made by the Bureau of Agriculture 
that the salt wells of this oountry will be 
found on examination to contain potash, 
and that an important industry may he 
created by manufacturing that substance in 
