398 
MOORE’S RURAL NEW-YORKER. 
IMPROVED CHE8HIRES. 
The following is the report made to, and 
adopted by, the recent 8wine Breeders' 
Convention at Indianapolis, upon this fami¬ 
ly of swineThese hogs originated in Jef¬ 
ferson Co., New York, and it is claimed by 
some of the breeders that they started from 
a pair of pigs bought of Mr. W oolford of 
Albany, Now York, which were called 
Cheshire*. However that may be, there is 
no such distinct, breed of hogs known as 
Cheshire* in England, and there is no rec¬ 
ord of any hogs of this name having been 
imported into this country. 
Yorkshires have been imported into Jef¬ 
ferson count}' from time to time, and the 
so-called Cheshires have been improved by 
crossing with their best hogs bought, in 
Canada. Mr. A. C. Clark of Henderson, 
was for a number of years a prominent 
breeder of these pigs, and he informed us 
that whenever he found a pig better than 
those he owned, he purchased it and crossed 
it upon his own stock. In this way this 
family of hogs haB been produced, and 
they are now known and bred in manypor- 
tions of the United States. Their breeding 
in Jefferson eouuty has diminished duriug 
the last two or three years. 
They are pure white with a very thin 
skin, of pink oolor, with little hair; are not 
uniform in this respect, as pigs in the same 
litter differ widely in the amount of hair; 
the snout is often long, but very slender 
aud flue; the jowls are plump and the ears 
ereot, fine and thin; the shoulders are wide 
and the hams fuller; the flesh of these bogs 
is fine-grained, and they aro commended on 
account of the extra amount of mess pork 
in proportion to the amount of offal; the 
tails of the pigs frequent ly drop off when 
young. F. D. Curtis, Chairman. 
These hogs were about fourteen months 
old when slaughtered. I put them up the 
25th of October. There was a good deal of 
sleet aud snow during the month of No¬ 
vember, which gave the hogs in the pen an 
advantage they would not have had if the 
weather was favorable; they ate the same 
quantity of grain in the same time. Italeo 
shows that one bushel of corn will , make 
fifteen lbs. Of pork. 
Scientific ami Useful. 
She Holman. 
Chester Whites.—The following is the 
report adopted relative to this breed, by 
the National Swine Breeders’ Convention: 
To the President and members of the 
National Su'inc Breeders' Convention : 
The undersigned delegates to this conven¬ 
tion submit a history and scale of points of 
the Chester White IJoga as follows: 
After a full investigation, and of personal 
knowledge on the subject, may say the 
Chester Whites, as a breed, originated in 
Chester Co., Penn. The first impulse to 
the improvement of swine in this country 
was induced by the introduction of a 
pair of fine pigs, brought from Bedford¬ 
shire, in England, by Capt. .Tames Jef¬ 
fries, and put upon his farm near the coun¬ 
ty seat of Chester county, in 1818. Some 
of the enterprising farmers of the neighbor¬ 
hood, seeing those tine pigs, were induced 
to commence an improvement of their 
swine by crossing these with their native 
white hog; their progeny with the best se¬ 
lection attainable in the county; and by 
careful and continued selection and judi¬ 
cious crossing for a number of years, have 
produced I lie present valuable,well-formed, 
good-sized, easily fattened and good bacon 
hog, called Chester Whites, and now a well 
established breed. 
The following may be given as scnle of 
points: 
Heads short, broad between the eyes; 
ears thin, projecting forward and lap at the 
point; neck short, and thick, jowl large, 
body lengthy and deep, broad on back, 
hams full and deep, legs short, and well set 
under for bearing the weight; coatingthin- 
nish white, straight, aud if a little wavy not 
objectionable; small tail, and no bristles. 
Tuos, Wood. 
W. W. Threshku f 
Corn. 
FATTENING HOGS. 
A writer in the Prairie Farmer gives 
his experience as follows:—“ 1 was just be¬ 
ginning to farm, and as I was desirous of 
knowing the best way of fattening hogs, I 
determined to try the different plans, aud 
also how much pork a barrel of corn will 
make. I made a floored pen and covered it 
in. Weighed three hogs and put them in 
the pen. 1 also weighed three of the same 
size and put them in a dry lot—average 
weight, one hundred and seventy-five lbs. 
I fed six barrels of corn to the six hogs. 
They were forty days eating the ooru, with 
plenty of salt and water. Their average 
gain was seventy-five lbs. The hogs in the 
lot gained the most. One that was fattened 
in the lot gained eighty lbs. One in the pen 
gained eighty-four lbs.; the other four were 
not so thrifty. 
NOTES FOR HORSEMEN, 
Care of Capped Hock.—F. H. Har¬ 
rison has a mare that is not lame nor sore; 
and yet her gambrel joint is one-third 
' larger than is natural. It does not disturb 
her any. When he presses on it his finger 
* indents about, one inch ; when the finger is 
' taken off it reoovera its fullness. She feeds 
' well, feels well, is twenty mouths old. 
( AskR the oanso and for a cure. It is evi¬ 
dently a case of capped hock—the result of 
t a bruise In some manner, usually occasioned 
by kicking in stable or harness. The only 
remedy we know of is to fit a piece of can¬ 
vas to the hock, over the point, and tie it 
over the poiut by means of tape In front of 
the leg. Pressure is desirable, and the ap¬ 
plication of a lotion composed of three 
ounces of tincture of arnica, two ounces 
muriate of ammonia, four ounces methy¬ 
lated spirits of wine and three pints of 
water, mixed. Apply frequently. The 
enlargement may thus be removed, but a 
slight injury will cause it to return. 
Apples for Sick Horses.—A corres¬ 
pondent of the Country Gentleman says: 
“All my horses have been attacked with 
the prevailing disease, and my main object 
has been to keep them warm, clean end 
oomfortable, and to give them succulent 
food and such as will operate as an expec¬ 
torant. There was enough green olover 
left of the second growth which I had 
mowed as their principal food, and I gave 
them several quarts of fresh apples three 
times daily. The consequence ■was, ny 
horses had the disease exceedingly light— 
the one first attacked began to amend de¬ 
cidedly within a week. I found that 1 had 
a large quantity of windfalls in my orchard, 
which in this abundant season had not been 
regarded as worth gathering, and these 
furnished about twenty bushels of food for 
the horses. Apples are a well-known ex¬ 
pectorant, and they relieve the cough ma¬ 
terially.” 
Stifled Horse. — I see iu the Rural 
New-Yorker of Nov. 30th, a correspond¬ 
ent asks for a remedy for a stilled horse. I 
have cured with the following, in twelve 
hours, viz The white of three eggs, a 
tablespoonful of salt and two tablespoon¬ 
fuls of soft soap, beat into a salve. Put a 
harness on the horse so as to keep the col¬ 
lar to the shoulder; tie a -strap to the lower 
end of the collar, pass it between the fore 
legs around the fetlock of the well leg, and 
draw the leg up so that the horse will bear 
his weight on the lame leg; then rub the 
liniment on the stifle aud heat in with a 
hot iron; this will cure a recent stifle. 
What will take a puff of from a horse’s 
leg? The puff is on the front of the gam¬ 
brel joint, aud of reoent date.—A. C., Hu¬ 
ron Co., (). 
See answer to correspondent under the 
head “ Capped Hook.’’ 
Horse Influenza. — The horse disease 
has prevailed extensively in this section 
for the past two months; it is not fatal 
here. My horses have had it, but are near¬ 
ly over it now. J think rest about the next 
beat thing for them. If I was obliged to 
take them out for a short time, 1 was sure 
not to work them but a little and get them 
into the barn us soon as I could, and put a 
blanket on them for a few hours. I have 
seen tar and sulphur used in the stables 
with good effect; kept in the manger as a 
preventive—not given to the horse. If 
this will be of any benefit to C. F. G., you 
can print it.—N. VV. JOHNSON. 
Horse with “ Cramp.”—1 have a val¬ 
uable horse that occasionally has what 
seems to be cramps, and is unable to step on 
the lee; never known to occur only when 
standing. Can you suggest any remedy?— 
J. B., Rural Grove, N. Y. 
We are sorry to say that we cannot 
make a suggestion; for there are so many 
causes which might cause similar action 
that we of course, cannot tell, at this dis¬ 
tance, the particular cause. 
A NEW ART. 
The true artist, with wonderful power, 
reveals to our common sight, what his poetic 
eye alone first saw. Under the soulptors 
plastic hand, a shapeless mass of clay is 
fashioned, by slow and studied pi'oceHa, Into 
forms of life and beauty. With here a touch 
and there, the outlines slowly unfold, as in 
the fable, genii came forth from the vague 
mist, until at last is disclosed, well-nigh a 
new creation, seemingly alive, and bearing 
the subtile impress of bis artistio power. 
On this as a model, a workman measures 
lineB and spaces, and carefully transfers 
them to the block of marble, in which he Is 
to copy the Boulptor’s work. At each point 
thereon, thus marked, he drills a hole down 
nearly to the surface of the subject within, 
and with chisel and mallet anxiously cuts 
away the superfluous material. When the 
outlines appear, hosmooths them with rasp 
and file—and thus proceeds, with pains¬ 
taking labor, to shape iu enduring marble 
what the artist wrought in fragile day. 
The elevatiou of popular taste, together 
with an Increase of average wealth, de¬ 
mands new objects of art uud beauty, to 
deoorate and adorn our homes, and enhance 
the joys of common life. The works of the 
painter are reproduced for us, iu photo¬ 
graph, which though lacking oolor st ill por¬ 
trays the artist’s conception; or iuchromo, 
with tint arid line, marvelously like the 
original. Copies of the sculptor’s art are 
more rare—the cost of art istic labor, neces¬ 
sary to their production, limits their num¬ 
ber. 
In rhe ripeness of time, the means of sup¬ 
ply quickly follow a new demand; and now 
the works of the sculptor, the carver, and 
others Of minor branches of the same art, 
are copied by machinery, with cheapness 
and fidelity. To illustrate how this is done, 
place the model, and the block, from which 
the copy is to be cut, side by side; suspend 
a small aud pointed pencil over the model, 
and a cutting tool, shaped like the pencil, 
over the block; both in a frame, free to 
move in any direction, so that as the pencil 
is raised, lowered, or thrust in or out, the 
tool is moved similarly; it is evident, that 
by causing the pencil to follow the outlines 
of the model, like outlines will be cut by 
the tool, in the block. 
In practice, this is accomplished in like 
manner; the model and block are fixed to a 
frame hung on horizontal pivots, and also 
capable of movement, in and out. A steel 
point is used as tracer, inst ead of the pencil, 
and shaped Bomewliat like it. The tool, 
also of steel, has at its lower extremity, 
cutting lips or edges, such—that when rap¬ 
idly revolved, it will cut, in any direction 
it may be moved, a groove or furrow, in 
width equal to its diameter. The tracer 
and tool are attached to a balanced frame, 
suspended above the other frame, and free 
to move, up and down, right aud left—so, 
that when the tracer is over the model, the i 
tool is over the block. The tool is driven 
by suitable moans, 3,000 to 5,000 turns per 
minute. 
The model being permanently attached, 
the block to be cut placed, and the ma¬ 
chine in motion, the operator with one hand 
upon the tool frame, aud the other upon the 
model frame, follows with the tracer, line 
after time of the model, and the tool copies 
each upon the block; the chips fiy off in 
streams, aud disclose the figure they hid 
within. 
Generally, the tracer is moved upon the 
model, back and forth, in adjacent lines, 
aud the model frame slowly revolved to 
keep the surface iu contact, with the tracer 
and tool, nearly normal to them; by simple 
devioes those movements are made auto¬ 
matically. To make more than a single 
copy at one operation, it is only requisite 
to extend the frames, to receive several 
tools and blocks, instead of the one de¬ 
scribed; then, as many copies maybe cut 
at the same time, from one model. 
To copy the delicate surface of certain 
subjects—as the plumage of a bird—tracer 
aud tools with line points are used, after 
larger and coarser ones have removed most 
of the surplus material. 
In this way duplicates are rapidly and 
accurately made, ueediug for completion, 
only to be polished by hand labor. Thus 
far, the process has been chiofiy employed 
to multiply in wood, figures of animals, or 
the human form, full uud in relief, aud or¬ 
namental carvings, for decorating furniture, 
or adding to the interior finish of dwellings. 
These are superior to those made by ordi¬ 
nary hand work, and the cost is less than 
one-fourth as much. 
In marble, or other refractory material, a 
tool, tipped with diamond points, substi¬ 
tuted for the steel ene, cuts quickly, and 
endures well. By ohangingthe adjustment 
of the machine, copies are made, larger or 
smaller than the original, or to grotesquely 
carricature it. 
The product ion of articles of use and beau¬ 
ty, by this method, is only limited by the 
demand for them; this will Increase as the 
cost lessons, aud other aud more varied ap¬ 
plications of the art will follow; thereby 
widening the sources of innocent pleasure, 
and supplying new means of cultivation and 
refinement. 
This process is a noteworthy instance of 
those sterling improvements in the me¬ 
chanic arts, whereby time, which alone 
limits man’s effort, is constrained to yield 
more and better fruit. Tt embodies a noble 
aim—to loosen the bonds of necessity, aud 
by adding to the results of a common indus¬ 
try, give men more leisure for higher pur¬ 
suits, and greater opportunity for thorough 
culture. 
“ He who blesses tno9t, Is blessed: 
And God and man shall own his worth, 
Who tolls to leave, as his bequest, 
An added beauty to the earth." 
ithc flatting §nri 
POULTRY NOTES AND QEERIE8. 
To Fatten Chickens, give them plenty 
of room, fresh a!r aud plenty to eat. The 
meat is better when so treated than when 
fattened in coops. Put twelve fowls in a 
pent-up coop and they will soon belike the 
Andersonvillo prisoners, so full of vermin 
they cannot fatten. A recent writer in the 
Rural New-Yorker says that when a fowl 
is sufficiently fattened it should be killed ; 
otherwise it will got no fatter, but lose flesh. 
I wish him to explain how that oan be. I, 
an old farmer, have always thought that 
the longer I fed a fowl the fatter it would 
be. Will he please explain to an old man 
the philosophy of that sort of fattening?— f. 
To Prevent Hens Eating; Eggs.—Six 
or eight years ago I was troubled with hens 
eating eggs. I found that hens would lay 
more, and much more regularly by haviug 
a uest egg. This egg freezes and bursts 
open. When the hen visits the uest the 
egg gets warm and sticks to her. She car¬ 
ries it from the nest, and, with the other 
fowls, eats of it. It R. P. S. will take some 
kind of white wood and turn orwbittleout 
wooden eggs for nests, his troubles will be 
at an eud. Keep the nests clear of fresh 
laid eggs.— Wm. Ball. 
Feeding- Turkeys. — A oox’rospondeut 
of the Country Gentleman feeds bis tui’- 
keys in a trough covered by a board, but 
with openings left so that the birds can 
just get their heads into it. The corn is 
put in this and kept in good supply. Thus 
the turkeys oau always get to it and grow 
fat. 
Chicken Cholera. —A little sulphate 
of iron in the drinking water of chickens 
aud a change of food is said to prevent the 
spread of cholera in a liook, but does not 
cure the ill oues. 
ie ^pujian. 
BEE NOTES AND QUERIES. 
Been Dying- in Kansas.—What ails my 
bees? I have one swarm of Italian bees, 
obtained last July. They are now in Win¬ 
ter quarters— i. e., a protection of boai-ds, 
with hay packed closely around the hive, 
except iu front, which is (except the light¬ 
ing board) sheltered from the rays of the 
sun. They have fully 25 lbs. of fine honey. 
Have kept the entrance dosed in cold 
weather. Is this right, or should it be 
partly open for ventilation? To-day being 
very warm (thermometer standing 105°), I 
let them out, whereupon they immediately 
commenced dragging out dead bees, drop¬ 
ping them outside of the hive, but some¬ 
times carrying them off several rods. At 
first J supposed these victims were all dead; 
but, on close observation, found some alive, 
two of which I rescued. They walked over 
my hands, running and rubbing themselves, 
and finally flew away. I could see nothing 
wrong with them. Are they sick? Have 
they lost their queen? Or is it natural for 
them thus to die? What must I do to save 
them ? for at this rate they will all be dead 
by Spring.— Mbs. M. L. B., Sedgwick , Kan. 
