Duckudng Gums Bantam *-—Beat trio, M. II. Cryer. 
White Game Bantams,— Second, M. It. Cryer. 
Derby Game Bantams.— Best trio, M. H. Cryer. 
Besides the classes of gallinaceous fowls, 
there was a large list of other fowls and pet 
animals, as turkeys, geese, ducks, guineas, 
peafowls, partridges, pigeons, rat dogs, etc., 
etc. The receipts have been sati factory, and 
the prizes promptly paid. s. d. h. 
of other varieties. The London Poultry 
Chronicle, from which we take our en¬ 
graving, says “ the most noticeable point in 
the wings of ibis bird is that their under or 
second flight feathers protrude considerably 
above their back from the upper or flight 
coverts." As we have said before, in speak¬ 
ing of these birds, there are five recognized 
colors, viz., Black, Yellow, Red, \Vhue and 
Dun. The Black are just now attracting 
considerable attention among breeders in 
England, and are concededly the finest bird 
of the variety. 
by the follower, and the orifice filled up 
with new curd, if there is not enough already 
in the mold to fill it. 
After it, has remained in press a sufficient 
length of time, it is removed, and a net is 
placed upon it. similar to a cabbage net, 
knit with meshes half to three-fourths of an 
inch square, when they are suspended by 
the tightening cord to hooks driven into the 
wall or other place for the purpose. When 
thoroughly dried, they should he smeared 
with sweet whey butter. After hanging 
long enough to get their shape confirmed, 
the net is removed, and they are set upon 
the large end upon trenchers until perfectly 
cured. During the whole process of curing 
they are to he rubbed as often as necessary 
to give them a fair skin and keep away in¬ 
sects. 
which now ranks as one of the foremost dairy 
States of the Union. Statistics were given in 
several comities of Ohio, showing a like decrease 
in 1869. Tins is an entirely different state of 
ttiiuns I'rnr '.hat has been generally supposed. 
It would he Interesting m know the causes of 
this decline ; whether uirre isa loss in the yield 
of cheese from the same amount of milk by the 
institution nt the factory system, or whether it 
be uttrlhulable lot he poorer quality of the dairy 
.stock; whether there have been n series of un¬ 
favorable years, or whether the people of Ohio 
lire going out of i he dairy business. Whatever 
the explanation, if 'lie facts hud been known, 
there would have boon less fear felt by dairy¬ 
men of this Slum nf overproduction. 
Mr. VVii.lAkd then gave statistics made up 
from the book- at depots, showing the exact 
shipments of dairy products from Herkimer 
county. In that county, Irotu the year 1 the 
United States census g i ve Hie dairy products ns 
J,-.05,317 pounds of butter and 6,068.519 pounds of 
cliee-e. In IhiIi), the number of cow» in ilie 
county was 41,516; tin* lniiier made was 1,251,872 
pounds; ihe t-neesc 10.901,522 pounds. The sbip- 
uieuis. ns ohlainod from railroad books, and 
which Mr. Willard thought might be taken 
as accurate totals of the yield of till- pro¬ 
duct for i he county, for each y ear, are as fol¬ 
lows : - 18<W, cheese, 10,767,99!) pounds; butler, 
493,673; 1805, cheese, 111,808,352; butter, 813,755; 
1806. cheese. 18,172,913; buller, 273,961 ; 1807, 
cheese, 10,773.031; butter, 304,885; 1808, cheese, 
15,784.820; lmiter, 241.682; 1809, cheese. 15.570,487; 
butter, 304,031 pounds. Tlili- It appears that tlm 
production of ilo . se steadily increased up to 
i860, and since that time it has steadily dimin¬ 
ished. There is a smaller yield of cheese, per 
cow, at (lie factories in Herkimer comity tliun 
in must private dairies, lie hud taken great 
pains to investigate tide Subject, and was confi¬ 
dent that ibis statement, was entirely correct. 
Tim diminishing yield uf cheese In that county 
may he, in part, owing to ihis fact. Hut a very 
potent cause. In believed, was the I requency of 
aliortlon in tin* herds of the county. It greatly 
diminishes the yield of milk. He did not know 
that anything definite, had vet been found out 
uii.xii ttie causes and remedies of this terrible 
scourge. But lie believed there were cn ing evils 
in Ihc treatment ol stools winch should he done 
airti Duslmntrrg 
DAIRYMENS’ CONVENTION. 
Sixth Annual Meeting of the American 
Dairymens’ Association. 
SECOND DAY’S 8K88ION. 
[Continued from page 94, last No.J 
There was a very large audience in at¬ 
tendance duriug tbe day. Many persons bad 
arrived from abroad, representing nearly 
every dairy State in the Union, together with 
delegations also from Canada. 
Hon. George Geddks of Onondaga, pre¬ 
sided at the opening of tbe Convention, and 
the first topic taken up was discussed by Dr. 
L. L. WionT of Oneida, in relation to 
Improved Cheese Factories nml their Fix¬ 
tures. 
Tie estimated the cheese product of the 
past year, if sold at an average price of four¬ 
teen cents per pound, to have amounted to 
more than $33,000,000. This vast interest 
now demands that no pains or expense be 
spared to furnish buildings, fixtures and im¬ 
plements, the best adapted to curtail the 
amount of labor required, and increase the 
quantity and refine the quality of the pro¬ 
duction. A factory should have a supply of 
cold running water, sufficient, to fill a two- 
inch pipe, for the milk of every 500 cows. 
The temperature of this water should never 
be above 60°. The buildings should not 
stand on low, marshy ground, but a dry, 
hard, airy location should he selected. 
The size of the main building should be 
thirty-two feet wide, two stories high, of 
eight feet, each in the clear. A building sev¬ 
enty-five feet long will accommodate the 
milk from five or six hundred cows. lie 
recommended that the piers be not over ten 
feet apart, Ihe main timbers being ten by 
twelve inches square, support three by ten 
inch joists resting on Hie cross sills. The 
flooring of the manufacturing room to be of 
well matched, sound, yellow pine pVvnk, in¬ 
clining three inches from the front to a sub¬ 
stantial box drain made in the floor four 
feet, from the rear. He would have the sides 
of the curing room double plastered, so as 
to make two fixed air spaces. The second 
floor is supported by iron rods suspended 
from bridges in the atlic. The entire build¬ 
ing should bo well lighted by double sash 
windows, which are supplied with good ro¬ 
tary outside Winds. Thorough ventilation 
of the curing rooms is secured by the build¬ 
ing being elevated so far above tbe ground 
as to admit) of an abundance of air; and 
tlie insertion of large registers in each bent 
under ©very counter in the first and second 
floors ; and by good ventilators through the 
jil lie floor and roof. By careful attention 
to these registers, and keeping their blinds 
closed in hot and sunny days, tbe tempera¬ 
ture can usually be kept at a sufficiently low 
degree, even in the warmest weather. The 
speaker recommended the construction of 
an ice chamber in the attic, so arrauged as 
to register the cold moist air into the curing 
rooms below whenever necessary. For sup¬ 
porting Hie cheese—tables, two feet high and 
three fuel wide; each table being made of 
two seventeen inch wide pine planks, with 
a two inch space between them. 
The length of the manufacturing and 
pressing room, in a building of the size men¬ 
tioned, would ho forty feet. The boiler and 
wood-room is erected at the end of the 
manufactory. A building thirteen leet square 
should he attached to the front of the manu¬ 
factory for drive way and receiving platform. 
The platform will he closed toward the drive 
way, except a slide window, to r ceive the 
milk. The center of this building will cor¬ 
respond to the center of the vats, so that the 
receiving cans may stand equidistant from 
each outside vat. Tlie ground of the drive 
way is four and one-half feet below the top 
of the weighing can. The receiving plat¬ 
form is about one foot higher than the top 
of tlie milk vats. 
The vats should he made of the largest 
sheets of tin, of the best quality. The wooden 
vats should not be encumbered with legs. 
The speaker then described minutely the 
various fixtures to Tie used at the factory, 
and recommended that the curing rooms be 
heated by steam, &c. There was very lit tle 
discussion upon this question, and nothing 
new suggested by tbe speakers. 
Dairy Products Decreasing In Ohio. 
For an abstract of what was said on the 
next topic, we give the following quotations 
from the Utica Ilcrald: 
Tlie Ci)airman introduced to the audience 
X. A. Willard of Herkimer, who proceed¬ 
ed to address the convention on, “ Is there a 
decline in the amount of dairy products in 
tlie old dairy regions? If so, what is the 
cause and what the remedy?” He spoke 
substantially as follows; 
MR. WII-LARD’S ADDRESS. 
Tlie question demands such full statistics and 
extensive acquaintance with taels that he could 
not hope to give a nui fectI,v definite mid reliable 
answer. In Ohin, tuioordlny to the Ohio Former, 
there were iiuulcln the year 1800 ,3ft, 440 . 00311 ) 8 . or 
butler, and 84,816,000 pounds of cheese; in isos, 
37,000,000 pounds of Imt.tev, and 17.814.000 pounds 
of cheese. Thus we find a considerable decrease 
in the amount of dairy products in that State, 
POULTRY NOTES AND QUERIES, 
Our New Poultry Book, 
In answer to several inquiries relative to 
“ The People’s Practical Poultry Book,” we 
would say that, the same is being put in type 
as rapidly as possible. Wc may be de¬ 
layed somewhat in the engravings, which 
we design using, and which are drawn from 
life, but hope to be able to present Ihc work 
on sale early in March. It will lie profusely 
illustrated with large and splendid engrav¬ 
ings of over thirty different breeds of fowls, 
bred in this country, together with a large 
number of engravings of poultry bouses, 
chicken coops, poultry yard appliances, &c., 
of the most approved kinds. The whole 
work will comprise from two hundred to 
three hundred large octavo pages, printed 
in the best style. It is our aim to make it 
a work in every respect reliable, and a per¬ 
fect hand-book for Ihc American breeder. 
NORTHERN OHIO POULTRY SHOW. 
The Rural New-Yorker for Jan. 14 
contained a notice of the organization of tlie 
Northern Ohio Poultry Association, which 
was to hold its first public exhibition at 
Cleveland, commencing on Jan. 17th, and 
continue four days. Although, tbe Associa¬ 
tion bad been organized only some four 
weeks, when the opening day arrived, there 
was a rush and a jam, and an enthusiasm 
that far exceeded the most snnguine expec¬ 
tations of ail parties concerned in the enter¬ 
prise, from the lligh-cock-o-lorum to the 
doorkeeper. Cleveland and vicinity turned 
out in full force and feather, and so.did the 
Lake Shore region from Chicago to Buffalo; 
Tlie Best Breed lor Egare. 
C. H., Chester, Vt, writes us desiring to 
know the best breed of fowls to keep—those 
that will produce the most eggs. “ Circum¬ 
stances alter cases,” and it is bard to deter¬ 
mine which is the best breed; for what may 
prove good in one location will not do for 
another. As egg-producers we have bad 
the host success with tlie Ham burgs and 
Polands, though we consider Brahmas and 
Cochins good, hardy breeds, they do not 
produce the number of eggs that either 
Hamburgs or Polands will during tbe course 
of the year. 
“Wlmt Ail* J. It. D.’k Ducks?’* 
Answer. —“Corn, wheat and buckwheat.” 
Keep the young ducks away from wet grass 
and water, except barely enough for them to 
drink, (not enough to swim in,) until they 
are about ten days old; then let them run. 
Feed soft food, Maided , and lie will have no 
more trouble with “sore eyes.” Corn meal 
and “ ships,” mixed in equal quantities, (in 
bulk,) well cooked, and corn, wheat or 
buckwheat occasionally y will do the young or 
old ducks good.—J.Y. R, Westmoreland, N. Y. 
Mr. MnralinU’n Chicken©. 
F. W. Marshall wants to know what nils 
his chickens. lie says the livers are en¬ 
larged, and some have died. I judge from 
what little he tells us, that it is chicken 
cholera—so called. At least, some of my 
chickens have been diseased in the same 
manner, and several died. The livers of 
some of them were completely softened by 
inflammation. Their droppings were usual¬ 
ly green, and of a diarrheal character. 
I fed iny chickens sulphur, mixed with 
bran, (a tablespoonful to a quart, of bran,) and 
occasionally a teaspoonful of blue powder. 
This cured them—at least they recovered, 
without they were so far gone that they 
could not fly on to the roost.—J. L. Geyer, 
Norwich , O. 
If F. W. Marshall will feed his chickens 
scalded com meal, with black or red pepper, 
about a teaspoonful of pepper to one quart of 
meal, and a few burned bones, powdered fine, 
tor a few days, be will not be troubled with 
enlarged liver. 
JonN A. Allen can build a fence seven 
feet high for liis Brahmas and Polands, and 
ten feet for the Dominiques, which will con¬ 
trol them. But he cannot keep, with suc¬ 
cess, even a trio of tbe four mentioned fowls, 
in a space of four rods square.—C. J. Rey¬ 
nolds, Addison , N. Y. 
Hatching Double-Yolkert Ectrs. 
Geo. W. NicnoLS, Vermont, writes us, 
and wishes to know if any of our numerous 
readers ever had two chickens hatch from 
one egg. He says:—“ I once had two hatch 
from one double-yolked egg. Since then, I 
have tried many times, but have had no suc¬ 
cess. If there is any particular way in which 
to hatch them, I should like to know how.” 
Lana- ami Wc-iulny Eirtrs. 
JonN Ireland, Seneca Co., N. Y., writes 
us that he lias a Light Brahma lien that laid 
seven eggs last fall, that measured, in length, 
fifty-four inches, and in thickness forty-three 
aud three-quarter inches. Tlie seven eggs 
weighed twenty-five ounces, good weight. 
He desires to know what Rural reader can 
beat it. 
How to Take Cur© of Pigeon©. 
One of our lady readers of Auburn, Pa., 
writes us as follows in behalf of her little 
brother. Who of our numerous correspon- 
PINE-APPLE CHEESE. 
BLACK BAK B COCK PIGEON 
The molds are sometimes made of blocks 
of oak timber, about t wenty inches long aud 
ten inches square. They are sawed length¬ 
wise through the middle, and each half is 
carved or worked out in the shape of a pine 
apple, one-half in each part. Then a groove 
is cut about two and u-lntlf inches in diame¬ 
ter, for passing the curd into the mold. 
Some manufacturers, after taking the 
cheese from the press, trim them, and then 
put on the nets, hanging the cheese for a 
short time in water of 120°. This is to soften 
the rind, that they may the better receive 
tlie impression of the net, which is done by 
taking them from tlie water while enveloped 
in tho nets, placing them in a frame and 
straining the nets tightly over them by 
means of screws. They are then hung up 
as before described, to harden, and finally, 
are sol on shelves having suitable hollows 
or concavities for the cheese to rest upon. 
Tbe nets are made from flax twine, and will 
last several years. 
The labor and trouble of making pine¬ 
apple cheese is so much, that a large price 
must be obtained in order to make its manu¬ 
facture a paying business. 
and the interior, back as far as Columbiana, 
Portage aud Summit. Then there were 
famous exhibitors from Eastern New York, 
Connecticut, Long Island, Philadelphia, and 
other foreign parts. The number of fowls 
on exhibition was about sixteen hundred, 
and it was the united testimony of experi¬ 
enced exhibitors that a better quality of 
fowls had never before been put on exhibi¬ 
tion at any poultry show in America. This 
is pretty good for a month-old Association, 
and shows what may be done when we 
come to our next fall show, in connection 
with tlie victorious exhibition of the North¬ 
ern Ohio Fair Association, to be held at 
Cleveland on the middle week of September 
—not on the first week, as given in the 
Rural of Jan. 21. 
There were two classes of prizes offered— 
one, the regular Society’s prizes, tbe other 
and larger was a series of citizens’ prizes, 
embracing nearly all classes. I subjoin the 
awards in the principal classes of gallinace¬ 
ous fowls only, competing for 
Tlie Society’© Prizes. 
Light. Bra)imo.—Best trio, J. O. Lone. Jr.. Ravenna ; 
2d, W. H. Todd, Vermillion; 3d, VV. T. Shepherd, 
Chicago. 
Dark Brahma— Best trio, W.T. Shepherd ; 2d, G. 
W. Bradley A Sou. New Haven Conn.; 3d. VV. H. 
Todd. 
Partridge Cochin. — Beet trio, William Simpson, 
West Farms, N. Y.; 2d, G. II. Warner, New York 
Mills. N. V. 
i-iatf Oot:J<i n.— Rest, trio, G. II. Leavitt-, Hushing, N. 
Y. ; 2d, G. u . Warner. 
Block Cochins,-. Second best tl'l". \V. T. Shepherd. 
Java.— Beat trio, J. M. Green. Cleveland. 
Quay Dor/tinas. Bosttrio.Il D.Blxer, East Cleve¬ 
land; 2d. VV. T. Shepherd; 3d, W. Williamson. Ra¬ 
venna. 
HoMdmw.—Beet trio, F. W. Hart, East Cleveland ; 
2d, IJ D. Steer; 3d. A tl. Neill A Co., New Lisbon. 
Creot-t'aufs.— Boat irh-.J S. llenly, 2d, R. L. Mal¬ 
lory, Akron; 3d, w. t. Shepherd, 
Li! Flechi. -Best trio. G. It. Warner, 2d, sumo. 
Best trio, K. L. Mallory. 
Whit'-Faced HI ie.k Spanish.— Best trio, S. 1C. Merry, 
Milan; 2d, N. B. Sherwin, Cleveland; 3d, H. W. Crun- 
nis, Cleveland. 
While L-Otorn.-Best trio, F- Luce, A9litabula; 2d, 
W. tl- T-.dd; H.I, A. P. Wright, Butlulo, N. Y. 
Golil SpniinUd Hamburg.- Best trio, W. II. Todd ; 
2d. Frank Ford, Ravenna . 3d, W. R. Hills, Albany. 
N. Y. 
Silver Spangled.— Best trio. N. B. Sberwin; 2d, 
Frank Ford ; 3d, W. T. Shepherd. 
Silver Peucilia.— Best trio. M. H. Cryer, Salem ; 2d, 
1 ). v. Badger, Wam-usville. 
Bolton O Best trio, A. F. Emery, Newhurg; 
2d, muue ; 3d. W. 11 Todd. 
Gobi Pen curd.—Best trio, FTank Ford; 2d, M. H. 
Cryer; 8d. same. 
Stuck Momhe-v—Best trio. M. H. Cryer. 
Golden Poland.— Boat trio, N. B. Sherwin; 2d, S. E. 
Merry; 3d. B. H. Pratt, Wurrensvllle. 
Silver P"' m -. Best trio, Frank Ford; 2d, M. II. 
Cryer: 3d, H. VV. Grnnnls. 
Black lied Go me.—Best trio, M. H. Cryer; 2d, W.H. 
Todd; 3d. M. H. Uryor. m . _ , . 
Blue Ilia Gome.—Best, trio, T. K. Jones, Cleveland. 
Brown Bed Game.— Beat irio, At. H. Cryer; 2d, T. 
K. Jones ; 31, W. W. Castle. Cleveland. 
Black Game. —Second It. Cu Hi cart. Cleveland. 
Smoky (bane.— Best trio, W. VV. Castle. 
Blue Brastn/.— Best trio, VV. W. Caaile. 
Pile Game.— Best trio, M. H. Cryer. 
White. Gmrejian Gam- Best trio, A. C. Williams, 
Chagrin Falls; 2d. B. Sth kney. Burton. 
Ginner Jim - Best trio. M. II. Cryer, 
Spangled Game Rest, trio. At. H. Cryer. 
Sumo ten Game.— Best trio, M. II. Cryer. 
Irish Gray Game—Beet trio, Jas. Brown, Cleveland. 
Golden Sebright Bantams.— Best trio, VV. R. Hills; 
2d, W. H. Todd. „ , t, . . , „ 
Brown Red Gam Bantams.- Best trio, A. C. W 11- 
1 D' h-'. Bed Game Bantams.—Best trio, M. H. Cryer; 
2 d, same. 
factories. The rliamomMike impressions on 
the rind, by which it is mafic to resemble, 
somewhat., tlie scales on the pine-apple fruit, 
are produced by the meshes of tlie net in 
which the cheese is sustained to cure. 
We used to he quite familiar with the 
manufacture, &c.,tif pine-apple cheese, but of 
late years we liave seen but little of their 
make. The maiu features in the manufac¬ 
ture consist of the molds and nets which 
give the desired shape and appearance to 
this style of cheese. The hoops or molds 
used in pressing, in Herkimer county, were 
similar to those described years ago by Gur- 
dkon Evans, and we .give it as follows : 
The molds are capable of holding from six 
to ten pounds of curd. The mold is formed 
of four scanning, four or five inches square, 
by scooping out one corner of each in the 
right shape, and placing them together. The 
timbers are long enough to allow a neck six 
or seven inches long, and three or more in 
diameter, to lie grooved from tlie same corners 
and when they are put together, the curd is 
put into the mold through this neck, the 
neck also being filled with curd pressed in. 
Tlie separate pieces of timber are bolted 
firmly together two and two, thus leaving it 
in two parts. These two parts are held 
firmly together by a hoop of strap iron tight¬ 
ened by wedges. When the cheese is to be 
taken out, the wedges are loosened, the hoop 
slipped off, and I lie mold taken apart. Tlie 
pressure is applied by any press provided 
with a follower iliat will fit the neck, into 
which it is forced, and the whey escapes at 
the joining of the molds, which open a little 
by tiie pressure. The cheese cloth is used 
the same as in the common hoop, though it^ 
should be pressed hard for awhile to oblite¬ 
rate tlm impressions of tlie folds in the cloth. 
Tlie follower should be a little concave at 
tbe bottom and force the curd down to a 
level with the curd in mold. The whey 
should he entirely removed, and the cheese 
rendered as compact as possible. 
To effect this a follower, sharpened in the 
form of a bodkin at the lower end, long 
enough to reach near the bottom of Hie mold, 
should be forced into Ihe choose immediately 
after the curd has been somewhat compacted 
THE BLACK BARB PIGEON. 
Tuf. Black Barb is one of the finest and 
most, toy like pigeons bred. If docs not ob¬ 
tain its full beauty and perfection until 
about four years of age. The form of tbe 
Bari) is short and strong, causing a rather 
heavy appearance. The skull is broad and 
flat, gradually receding from the front of 
the bead to the back, bill short, thick and 
strong, very much resembling that of the 
bullfinch. The bill should not measure 
utOre than one and a-half inches from the 
point to the center of the eye; upper and 
lower mandibles to be of equal thickness or 
strength, with a well-spread wattle on the 
upper, while that of the lower is notched 
from its point right into the featlu-rs encir¬ 
cling the eye lash. The color of the eye 
is white or pearl; the cere, or wattle, of the 
eye is large, very thick, and of a deep red 
color, circular in form, having an equal 
quantity at the back as at the front, or simi¬ 
lar to what is termed a rose-eye in a Car¬ 
rier; tlie neck should be slender, gradually 
thickening to a well-developed breast. Tbe 
butts of the wings are prominent,; their 
flight feathers are rather longer than those 
im 
I -Jm 
It JO 
