CORE'S BUBAL 3’SEW-YOBKIB. 
MAY 4 
Bairn Dufibandrir, 
CONCERNING CONDENSING MILK. 
Myself and other* have been not a little 
interested la the report you made at the 
Dairymen's Association at Utica, on con¬ 
densed milk, and particularly of Mr. Bor¬ 
den's plan and success. Your estimate* 
show an inviting margin of profits; yet 
there arc smno things (if your time will 
allow) you will please to Inform us about: 
I. Is the milk delivered night and morn¬ 
ing? 
IS. At what hour of day does the heating 
commence —or how many hours a day does 
the condensing process require? 
8. How Is condensed milk sold, by com¬ 
mission houses or marketed by agents? 
4. What, in your judgment, would be the 
demand for a good article of condensed 
milk, if sold one-quarter less than present 
market rates ? 
5. Are there many parties who will prob¬ 
ably engage in the manufacture of con¬ 
densed milk at an early day? or will the 
market in the next live years be over¬ 
stocked ? 
C. Will our distance from market be a 
serious objection against engaging in the 
condensation of milk? Weave four miles 
from Utica and Black River Railroad. 
7. What are the keeplug properties of 
condensed milk, if well manufactured from 
good millc, and properly parked ot canned? 
8. In the estimates by Prof. Chase, a 
building 1G by 20 feet (so says the Tribune), 
at 82,5U0, scorns very extravagant; if all the 
estimates by CHASE are as extravagant as 
this little building, the margin must be a 
very large one In which to reduce the cost. 
y. Is condensed milk a dry solid, or of a 
creamy, buttery form? 
10. Would Mr. Borden be willing to have 
parties visit, his factory for the purpose of 
gaining information with an idea of engag¬ 
ing in the business? 
II. JDo you think the mnnufact uru of con¬ 
densed milk is more vexatious or requires 
more judgment, and attention t han to make 
and take oureof a first-class cheese factory? 
12. Could not some of the 13xtures — vats, 
for instance, of a cheese factory—bo ut ilized 
in a condensing establishment? 1 have a 
building 27 by Oti feet, 1G feet posts, boarded 
ami battened; would this answer for a 
building? 
13. Is the odor of a condensing establish¬ 
ment offensive — would a factory be a nui¬ 
sance in a village? 
By giving us what Information you can in 
relation io condensed milk, you will confer 
a fa or, for which we shall feel much obliged. 
—Nathan Clark, Copenhagen, .V. Y . 
We have quite a number of letters asking 
questions similar to the above, and will 
briefly answer: 
1. At the Bouden factories milk is deliver¬ 
ed onoo a day ; at some factories twice a day. 
2. The heating commences after the milk 
Is delivered in the morning, say about 8 or 
9 o’clock A. M., and from 1,590 to2,000quarts 
of crude milk are condensed per hour If suit¬ 
able vacuum pan and boilers are provided. 
8. The sugared condensed milk, put up 
iu tin caus, U sold at the Company’s olflce 
in New York, aud by agents in the different 
cities. The plain condensed milk is sold by 
the N. Y. Coudonsiug Co-, delivered to cus¬ 
tomers by the teams aud bauds in employ 
of the Company. 
4. We are not prepared to give an opinion 
on the question of markets, as that will be 
regulated by supply and demand? 
6. It Is impossible for us to tell how many 
part ies will engage iu the condensing busi¬ 
ness during the next five years. We should 
advise those proposing to enter upon the 
business to fix upon a market for their 
product, by selecting certain inland cities 
or villages and making an effort to intro¬ 
duce their goods to consumers, rather than 
throwing their product upon the market in 
New York City. 
6. The location mamed Is no serious ob¬ 
jection for the manufacturer of sugared 
condensed milk; still, there would be great 
advantages In being located on the line of 
the railroad, aud such a location would be 
important if plain condensed milk were to 
be manufactured, as it should begot to mar¬ 
ket at the earliest moment and at the least 
expense. 
7. The sugared or canned ooudensed milk, 
made from good milk and properly put up, 
will keep months and years without de- - 
terioration. 
8. Some estimate the expenses of condens- , 
lug at a larger figure than that given in our 
address. i 
9. Condensed milk is not a dry solid, but i 
is about the consistency of honey. 
10. Wo do not know’. Probably parties 
engaged iu the business would not care to 
be postered with persons who come to pry 
into the business. Business men generally 
have no time to throw away in giving in- < 
formation to parties who propose to enter 1 
Into competition with them. i 
11. The manufacture of condensed milk, i 
we should say, is more vexatious and re- , 
quires more skill and attention to details i 
than at a first-class cheese factory. i 
12. The fixtures of a condensing factory 
are entirely different from those of a cheese 
factory. If cheese was to be made in con¬ 
nection with the condensing business, the 
vats and apparatus could, of course, be 
utilized. 
13. The odor of a oondensiug factory, so 
far as we have seen, is not so offensive as at 
the cheese factories. There i» great neces¬ 
sity for cleanliness, and where the condens¬ 
ing factories have been located in villages, 
we hear of no complaint against them as 
nuisances. 
-- 
CHURNS, BUTTER PRINTS, Etc. 
Esteemed Friend:— I have a prospect of 
starting a butter factory, and I feel at a loss 
to know about a suitable churn. I have t hy 
work on “Dairy Husbandry.” The dash 
churn, barrel-and-u-hulf size, is recommend¬ 
ed. I would like to know if there is any 
kind found to be better; or would thoo ad¬ 
vise its use yet? I have heard of a churn 
with large slats fastened to the inside of the 
churn to serve as dashers, and the churn 
itself revolves in a horizontal position. 
Dairying is in its infancy in this count ry, 
and but few dairy Utensils are manufac¬ 
tured in this locality. 1 want to make ar¬ 
rangements to make butter from about. 100 
cows at present. Please give me names of 
some reliable parties who manufacture the 
best varieties of churns, and probable price 
of the size I will need. 
What price is usually charged for making 
butter, where everything is furnished by i he 
owner of the factory ? T propose to make 
the but ter for the patrons, and print It, In 
half pound prints, and ship to Washington, 
distant 45 miles; railroad 2 A miles frummy 
premises. The milk, after being skimmed, 
to be fed to hogs here, belonging to the pat¬ 
rons. I have been sending butter to Wash¬ 
ington for some time in half pound prints— 
printed by hand—one at. a t ime; but I think 
T can make »u arrangement for printing 
four or five pounds at a t ime and thus llglil - 
en the job. 1 have a print, oblong, about 
%}{ by oH inches; J think either 4 ><< dr 0 lbs. 
cun be printed by having several separate 
impressions made on the same block or large 
print; enclose the print iu a box, aud press 
the butter down with a follower; after flic 
butter hardens a little the half pouuds 
can be sliced apart with a thin bladed knife. 
I propose to use a spring-house, and Ret 
mule in vessels 20 inches high, ami 8 or $}£ 
in diameter. We have a cheese factory in 
the county that was put. in Operation last 
year. Cheese net us about 10;-;, cts. per lb., 
which I suppose was much better than most 
of your dairymen did last season. During 
the mont h of June and July the cheese only 
net us about 8 cts. It was’a new thing for 
this county, and the proprietor of the fac¬ 
tory, (J, K. Taylor,) taking advantage of 
the seeming demand, started the cheese at. 
20 cts., but it soon declined.— Edward J. 
Smith, Loudon Co., Va. 
DMes and Dftanmteis. 
We know of nothing better than the dash 
churn for making butter at factories. It is 
in general use at nearly all the butter fac¬ 
tories In New \ r ork. In Vermont, among 
the farm dairies, the box churn (revolving) 
is quite popular, while in some other sec¬ 
tions the barrel chum (revolving) Is very 
much liked. The only objection against 
the dash churn ia that it requires consider¬ 
able power in its operation. This is not of 
much account at factories where the churn 
is driven by steam or water power. The 
Blanchard is a good, reliable churn, and is 
operated with much less power than the 
dash. We cannot, give prices or location of 
manufacturers of dairy Implements, as these 
questions are fully answered in the adver¬ 
tising columns of the Rural New-Yorker. 
ff the dash churn is used we should say that 
the bnrrcl-and-a-half size could be advan¬ 
tageously used for 100 cows. 
We do not see why the idea of stamping 
several prints of butter at once, as suggest¬ 
ed by our correspondent, may not be car¬ 
ried out successfully in practice. It isa sug¬ 
gestion worthy the attention of butter- 
makers; and when our correspondent gets 
his stamping machine in operat ion >ve should 
l>e glad to hear of the result, together with 
a full description of the machine, if it prove 
successful. 
The price charged for making butter 
varies iu different localities from 4c. to 5c. 
per pound. 
-«*-♦-*■- 
Putting up Dairy Gooda.— H. Cooley 
Greene gives t he following sensible advice: 
” Let producers be governed by a principle 
of strict honor in this matter, using fancy 
packages only for a strictly fancy product, 
and ordinary packages for all goods of sec¬ 
ond grade, assorting carefully, and market¬ 
ing each quality separately, making for it 
no false claim, but allowing it to go upon its 
intrinsic merits, aud they will realize more 
for their products than they do under the 
present unsystematic and impolitic practice 
of straining up the price of inferior goods 
by offering them in connection with a better 
article, thus losing more upon the good than 
is gained upon the bad, while the principle 
of just discrimination is not recognized, 
and the reputation of the brand suffers a 
still greater prospective loss.” 
MINTWOOD’S CONVERSAZIONE. 
A three mouth’s absence from the city 
and the Rural office will explain the appa¬ 
rent neglect of Mintwood in l'egard to nu¬ 
merous letters pertaining to this depart¬ 
ment. Being at her post again, promptness 
and attention may be expected. 
Velvet Marques.— Miss 8. H.. St. Law¬ 
rence. The season is too late for velvet 
sacques, except such as are very light. A 
short, close-fitting basque, without sleeves, 
is most fashionable. 
Dress Materials.—Mrs. F. J. F., Salem, 
Va. Black silk first of all; silks in the sev¬ 
en cameo shades, sage-green mignonette; 
black grenadine, with stripes of silk and 
satin, for polonaises to be worn over black 
silk; alpaca, poplin, challie, etc. Style of 
dresses: for walking dresses, skirt to clear 
the ground, trimmed with doep flounces, or 
several rows of narrow ones, reaching as 
high as the knee. Overskirts continue to 
be worn; rather short in front and looped 
from t he sides to the back. Some styles of 
dresses are flounced or ruffled at the back 
quite to the waist., the overskirt consisting 
of only an apron. Polonaises aud basques 
are about equally worn. Half-fitting sacques 
with slashed bottom aud open sleeves, and 
the round cape, with or without hood, are 
fashionable as wraps. 
“ The Best Style to Make a Lady’s 
Dress for the Street,” is to give it the 
same neatness and style as if the material 
were silk or caslimere, fashioning the trim¬ 
ming of courso with the laundry in view. 
A figured or Dolly Vardan polonaise, with 
a striped, dot ted, or checked underskirt, and 
a simple straw or shirred lawn hat, makes a 
captivating costume, if one is still ou the 
sunny side of forty. 
Ladies' Bonnets.—“ The style, material 
aud color of ladies’ hats aud bonnets for the 
spring and summer season,” arc legion. At 
present, white straws are mostly worn. In 
hats, the turban; a fiat crown with a slight¬ 
ly turned up brim; the always fashionable 
flat, now caught up at the back and sides, 
and called a “ Dully Vnrdenthe “Maud 
Muller” is a email size in coarse Mackinaw 
straw, and a dozen other indescribable 
shapes, including the past winter’s style of 
tile high-crowned, rolling brim shape, are 
[ each and all worn and trimmed to suit the 
style of the wearer. In bonnets, the fir- 
leans, or pompadour shape, fitting closely 
to the head, with a light coronet iu front, is 
most fashionable, although not becoming to 
everybody. The trimming is massed or 
gathered at the back, insuring a long spray 
of flowers, of laoe, ribbon. etO„ to fall over 
the hair. Jet is as much used on bonnets as 
on dresses. Crape trimming, and bonnets 
of crape, will be worn a little later; it is the 
real English crape, in colors, something 
quite new, very dainty and pretty, but not 
so serviceable as ribbon. The color of the 
hat must harmonize with that of the dress. 
CoiflMre, Etc. — Bessie Gray. — Wear 
your hair in “natural curls,” looping the 
front curls to the back of your head, with a 
hair pin or ribbon. Girls of your age (fif¬ 
teen years) have their dresses button at the 
front or back. They look better fastened 
at t he back, but. unless yon have a maid, or 
some one to help you dress, it is better to 
li ne them fasten in front. Make of your 
black silk, if you have enough, a polonaise. 
Trim with the same, or with fringe. Place 
bows down the front, and at the back when 
looped. 
White Swiss Dress.— Grace L. A.— 
“ White Swiss dress” should only be worn 
iu the house, and is never suitable for walk¬ 
ing or church costume. The effect of it 
should be light, airy, and, in the present 
fashionable parlance, “ fluffy.” The under¬ 
skirt. and long overskirt, that may be fully 
draped, should be flounced and ruffled with 
straight widths. A pretty flounce for the 
bottom, is somewhat deep, with a ruffle oil 
the bottom of it, and two or three, or one 
double, ruffle at the top. The waist may be 
laid in plaits, or, what is better, cut basque, 
the same as if of thicker material, but made 
free from the lining. The old-fashioned 
fichu, with cape at the back, aud tab fronts 
crossing and meeting at the back, are grow¬ 
ing in favor, and are “lovely” in Swiss, or 
other thin goods. The gloves worn with a 
white suit should be chosen in conjunction 
with the ribbons worn—if lavender, gloves 
of the same shade; if blue, straw color or 
salmon gloves; if pink, flesh tint or pearl 
gray gloves. For “ light oalico,” read reply 
to Mrs. F. J. F. 
Polonaise.— Alice D„ Utica, Ohio.—It 
requires ten yards of goods of the ordinary 
width to make a self-trimmed polonaise. 
As you are not tall, make your moire an¬ 
tique with a deep basque and single skirt. 
Trim the goods with folds of crape or lus¬ 
terless black silk. 
Neckties.— Hester asks of the “newest 
style of necktie, collar, and sleeves.” also 
“the prettiest for a youug lady of limited 
means to wear on dress occasions." A 
standing quilled ruffle at the neck, edged 
with footing, or Valenciennes edging, with a 
bow, jabot, or brooch at the frout, is now 
generally worn, dispensing with a necktie 
passing around the neck. The ruffle is 
basted In the neck of the dress. Three- 
quarters of a yard usually makes two ruffles. 
Similar frills are worn in the bottom of the 
sleeves. A “ jabot ” is a tab of foundation, or 
blonde, frilled crosswise with laoe or ruffling, 
and worn in place of a bow, or at the throat, 
or with a very small one. For dress occa¬ 
sions, collars and sleeves of very fine French 
embroidery aro worn. White overdresses, 
with fichus of the same, are still worn for 
evening. 
Dressing the Ilair. —The “prevailing 
style of dressing the hair” is the coronet 
braid and Greek coiffure at the back. The 
now Parisian chignon, however, consists of 
the hair made into largo horizontal crimps, 
hanging loosely in a net and low dowu ou 
the neck—becoming for the tall girls. Gloves 
are not requisite, except for full dress, for 
au evening, unless, indeed, one chooses to 
wear them. 
Dress l'or Two-year-old Boy.—A. O. 
T., North Urbana, N. Y.—A “ dress up ” 
suit for your two-year-old boy, for the sum¬ 
mer, may be made of linen, pique, or some 
other light, plain fabric. The Gabriello 
dress, with jacket, or the plain waist, with 
jacket and kilt plaited skirt, are the only 
styles for boys under t hree years of age. 
Aprons for School Girls. — Annie S. 
Lyons.—P retty aprons for school girls are 
made of white, buff, or gray linen, with bib 
front, or bretolles, with pockets or without; 
and for trimming, bound scallops, flat 
braids, gimps, ruffles, etc., ornament them 
tastefully. Ribbon sashes are less fashion¬ 
able than formerly, but still worn. 
Tic-Modeling a Hacqtie.—O. G., Pa.— 
Your light doth spring sacquo may be re¬ 
modeled by cutting It shorter, making it 
half-fitting, with seams at t he back aud sides, 
which leave open to the waist; place broad 
cuffs on the sleeves, and collar at the throat. 
Finish the edge with a bindiug of braid, or. 
at a slight expense, with a bias band of silk, 
velvet or cloth one or two shades darker 
than the goods, with buttons ou the cuffs 
and in front to match. 
Wedding Invitations,—“ Without Ad¬ 
dress.”—The latest style of wedding Invita¬ 
tions consist of four cards enclosed in an 
envelope five or six inches long, aud two in 
width, bearing the initial or monogram in 
silver. On the largest card, following the 
Hhapo of the envelope, is printed the invita¬ 
tion to the rroeption following the wedding. 
The card next in size boars the name of the 
groom; a smaller one, that of the bride; aud 
a still smaller one for admission to the wed¬ 
ding, if solemnized in a church. It reads, 
"Ceremony.” giving name of the church 
and time of the service. Announcement- 
cards, of the same shape, are sometimes 
ordered for friends at a distance, proclaim¬ 
ing the fact that Mr. John Smith and Miss 
Mary Brown were married by Rev. So-and- 
So, at such given time aud place. Unless 
you desire the attendance of an entire fam¬ 
ily at a wedding, you should seud cards to 
the indiv idual members whom you desire to 
attend. Iu any event, it is better to do so. 
You can obtaiu the price of. and order, 
cards through your nearest stationer. We 
cannot give New York addresses gratis. 
Empress cloth, Cashmere, poplin, or ladies’ 
cloth, are each and all fashionable fabrics 
for men’s dressing gowns. “Habits of 
Good Society ” is a popular book on eti¬ 
quette-price 8L75; also “ Hand-Book of 
Society,” iu three volumes, 83. For these, 
as well as for wedding cards, apply to Mr. 
H. D. T. Moore, at this (Ritual) office, 
through whose agency any purchases may 
be made.. 
Essentials in Dressmaking.—E. A. S., 
Coffey Ville, Kan.—Read answers to the 
foregoing for styles in dresses. Mintwood 
receives all letters addressed to this office. 
The. essential points in dressmaking are to 
insure a good lit, aud application of trim¬ 
ming that becomes the figure. A dress 
needs to be broad across the bust, the darts 
low, and the dross comfortable in every 
place. A tight dress is not only vulgar, 
but ruins the complexion and spoils the 
looks of the bands. 
