not the ordinary grizzly looking fowls pro¬ 
duced from eggs sent West by various par¬ 
ties East, but are white, with necks bounti¬ 
fully streaked with black; short, black tails, 
and black wing quills, which are hidden 
when the wing is folded.—X., Granger, Me¬ 
dina Go., 0. 
I have noticed several articles in the 
Rural New-Yorker about the fine quali¬ 
ties of the Brahma fowls. But I have never 
noticed any specified number of eggs laid by 
one hen in a given number of days. I have 
one dark Brahma hen, ten months old, very 
similar to the portrait of a Brahma hen in 
the. Rural of the lOt.b of December, 1870, 
which has laid sixty-five eggs in seventy 
days. She still continues to lay. Two days 
is the longest time she. has passed without 
laving, and that was the 20th and 27th of 
ijgicmc Information 
and in what way, the practical farmer can 
best avail himself of the teachings of sci¬ 
ence.” Our space is too limited to give 
even a brief abstract of this interesting 
paper, and no mere abstract would do jus¬ 
tice to its beauty of diction, its apt illustra¬ 
tion, and its stores of wisdom. We hope to 
refer to it, hereafter, in a separate article.— 
[To be continued. 
am) fmslmnirrji 
HYGIENIC) NOTES, 
THE WHITE SHANGHAE FOWL. 
DAIRYMEN’S CONVENTION. 
A Remedy for Poison by Ivy. 
The following has proved a certain cure: 
Apply cloths wet with sweet milk until the 
swelling and inflammation subside. 
Cure for Chilblains. 
If any are troubled with that disagreeable 
complaint, let them apply a poultice of de¬ 
cayed apples, and it will soon effect a cure. 
The plumage of this variety of fowls, an 
engraving of which is herewith given, is en¬ 
tirely white, with the legs usually feathered, 
and differs in no material respect from the 
red, yellow, and Dominique, except in color. 
The legs are yellowish, or reddish-yellow, 
and sometimes of flesh-color. Many prefer 
them to all others. It is claimed by the 
friends of tills variety that they are larger 
and more qnict than other varieties, that 
their flesh is much superior, t heir eggs larger, 
and the hens more profitable. Being more 
quiet in their habits, and less inclined to 
ramble, the hens are invaluable as incubators 
Sixth Annual Meetinu of tbe American 
Dairymens’ Association. 
SECOND DAY’S SESSION. 
[Continued from page 110, last No.] 
Crediting ill ilk at' Its Actual Value. 
Mr. Lewis of Herkimer discussed this 
question at some length. He recommended 
the use of the cream gauges and the lac¬ 
tometer, and thought this plan desirable 
and practicable at the factories. If Hie fac¬ 
tories would adopt this plan in receiving 
milk, an}' patron would get the value of his 
milk, which he now does not, under fhe 
loose system of crediting simply by weight, 
without any regard to the quality of the 
milk. 
Mr. Moon said there was not enough dif¬ 
ference in the richness of milk from cows in 
any one locality surrounding a cheese fac¬ 
tory to make the system of receiving milk 
by weight, as now practiced, objectionable. 
Mr. Fahiungton and others thought the 
plan suggested by Mr. Lewis was not prac¬ 
ticable. 
Tn in ted Milk and PI dating Curds. 
Mr. Farrington of Tompkins Co. gave 
his views upon the above question. The 
cause of tainted milk was attributed to poor 
feed, bad health of Cows, improper treatment 
of the cows, mid can I incus in dairy utensils, 
bad odors in the atmosphere, tainted rennet, 
&<•., &e. In treating the curds made from 
tainted milk, lie would draw off the wbev 
as soon as the acid is perceptible, and let the 
curds undergo a process of digestion in the 
vat, then pass them through a curd mill. 
Uuitiiur llic American mid Cheddar l*ro« 
Mr. A. McAium of Montgomery Co. read 
a well-written paper, giving in detail the 
process of cheese making at one of the 
“ fancy factories” of Montgomery Co. The 
evening’s milk is cooled to from 58" to 02°. 
When the morning’s milk is added, the tem¬ 
perature of the mass is raised to 80", and 
rennet enough added to produce coagulation 
in forty minutes, 'file curd is then cut four 
limes —twice with the perpendicular, and 
twice with the horizontal knives. The curd 
is then gently manipulated, and heated to 
96 —the time of heating being from an hour 
loan hour and u-lialf. Continue stirring it 
for fifteen minutes longer, then allow to 
pack in the bottom of the vat. until separa¬ 
tion of whey from the curd heeomes neces¬ 
sary. The whey now being drawn oil’, and 
the vat tipped down, the curd is then heaped 
on eacli side of the vat, leaving a space in 
the middle, to allow the remainder of the 
whey to pass off. After the curd has thus 
laid for fifteen minutes or half an hour, it is 
cut into convenient pieces with a butcher’s 
knife, and turned over, and so left until it. has 
become sour enough for grinding and salt¬ 
ing. The whey should have a sharp, sonr- 
The curd is then torn by hand 
ENGLISH DAIRY NOTES, 
American Cheene Makers and Price of 
Cheese in Euulaud. 
We have a letter from Derbyshire, Eng¬ 
land, in which an account is given of the 
Agricultural Show at Derby. Our corres¬ 
pondent says there was a large exhibition of 
Cheese, which included samples shown by 
the new Derby cheese factory. This factory, 
it will tie rememtiered, is under the charge 
of an American manufacturer, who was 
specially employed to go to England to in¬ 
troduce our factory system into Derbyshire. 
The cheese on exhibition at the show, onr 
correspondent says, was “ nice looking, rich 
and mellow, and free from honey comb 
appearance, (porosity,) but when you had 
eaten it, it left a bitter taste in the month.” 
He says farther that the “ Derby cheese fac¬ 
tors will not purchase from The factory, and 
the cheese is sent to London, where it is 
sold.” Up to December 10th our corres¬ 
pondent says the Derby factory lmd been 
selling at 77s. per cwt., and the Longford 
factorv, (which is also under the charge of 
Cider for Cold*. 
We do not know the origin of the follow¬ 
ing, but it may be found useful:—“ Common 
sweet cider, boiled down to one-half, makes 
a most excellent sirup for coughs and colds 
for children—is pleasant to the taste, and 
will keep throughout, the year in a cool cel¬ 
lar. In recovering from an illness, the sys¬ 
tem has a craving for some pleasant, acid 
drink. This is found in cider which is placed 
on the fire as soon as made, and allowed to 
come to a boil, then cooled, put in casks, and 
kept in a cool cellar. Treated thus, it re¬ 
mains for months as good as the day it was 
made. We once saved the life of an infant, 
which had been inadvertently drugged with 
laudanum, and was fast sinking into the 
sleep which has no awaking, by giving it 
strong coffee, cleared with the white ol an 
egg, ft’ teaspoonful every five minutes until 
it ceased to seem drowsy.” 
Poison by Ivy—Remedy. 
Among all the remedies proposed for the 
“Poison Ivy," which in this State is called 
“ Poison Oak,” I have not seen one that is 
certainly very simple and very effective. 
The poison acts very different ly upon some 
persons from what it does upon others. 
Some people are entirely proof against its 
effect, and can, with impunity, rub it on 
without any ill effect. Others are poisoned 
l>y simple contact with clothing that has 
touched it. Its common effect is to produce 
intense itching. Common salt rubbed on 
wet. relieves the itching, and speedily cures 
the poison, and for that reason, it is best ap¬ 
plied in that way in most cases ; but when 
the itching can he borne, a bandage wet in 
salt water will ho most effective. The sim¬ 
plicity and effectiveness of this remedy 
ought to be generally communicated, and I 
hope you will present it to your readers.— 
I. W. Porter, OhaThttesviUe, Vu. 
Scarlet Fever. 
In three years, during the last decade, 
90,000 persons died of scarlet fever in Eng¬ 
land and Wales, a mortality greater than 
was caused by any other zymotic disease. 
There is no reason why it should prevail 
rather than the plague, cholera, or small¬ 
pox ; like them it is contagious, and all con¬ 
tagious diseases are under control. In every 
case of scarlet fever, powdered, poisonous 
matter, passing from tbe diseased body, gen¬ 
erates, under favorable circumstances, the 
same disease. These poison germs retain 
vitality a long time, and may remain dor¬ 
mant for years in woolen clothes. Until the 
scaling or peeling of the skin lias ceased, no 
person who lias had scarlet fever is safe 
from communicating it. The patient should 
SHANGHAE FOWLS. 
December, 1870. With the exception of 
those two days, she has not missed laying 
more than one clay at a time during the 
seventy days. Who can heat this? I also 
have a light-colored Bralnna, the same age 
as the Dark, which lias laid forty-one eggs 
in forty-one days. She is still laying every 
[• day.— I. N. Wright. Visalia, Cal., Jan. 3. 
A. PAIR Ob’ WHITE 
and nurses; and the mildness of their dispo¬ 
sition makes them excellent foster-mothers, 
as they never injure the chickens belonging 
to other liens. These fowls will rank among 
the largest coming from China, and are very 
thrifty in our climate. A cock of tiiis variety 
attained a weight of eight pounds, at about 
POULTRY NOTES AND QUERIES. 
Vulture IIocliffl Birds. 
In late numbers of the Rural New- 
Yorker, I have seen frequent mention 
made of vulture hocked poultry. Are they 
detrimental to a pen of Cochins or Brahma 
fowls ? Will you please give us the distinct-^ 
ive points of them, and such other informa¬ 
tion as will lead us to understand the mat¬ 
ter when we see them?—J. P. Hewitt, 
Peoria , 111. 
Vulture hocked birds are a disqualifica¬ 
tion to any breed of fowls, with few excep¬ 
tions, and should be eschewed in all breed¬ 
ing slock. The vulture hock is the projec¬ 
tion of feathers behind tlie knee, and inclin¬ 
ing towards the ground, as shown in tbe 
accompanying illustration. The feathers of 
a fowl’s leg usually should he close round 
the knee, and the leg clean below it. The 
POULTRY EXPERIENCE. 
Geo. R. Hawley, Glens Falls, N. Y., 
gives us the following account of his poul¬ 
try yard for the past, year, lie says :—“ As 
reports are coming in from all quarters of 
this character, and all aiming at a general 
result, namely, profit — I shall not. enter 
into detail, having done it repeatedly through 
the press; neither is it presented for farther 
argument in fa vor of the fowls, for 1 a word 
to the wise is sufficient,’ nor for any skeptic 
to profit thereby. Alter years of experience 
and careful computation, l know, because 
‘ figures won’t lie,’ that poultry well cared 
for pay well. In poultry matters, as well as 
all other business, we should be guided by 
‘not how much, but how well,’ as it matters 
not so much what we do as how we do it, 
provided it is respectable. My stock lias 
consisted of selected strains of pure bred 
Light and Dark Brahmas. Homtans, White 
and Black Spanish, Aylesbury Ducks and 
Fantuil Pigeons. The account stands thus: 
Paid for food. 
•• expenses at Pair.. * eu 
Received lor stock sold. $ 70 00 
milk taste 
into strips of two 1o three pounds’ weight, 
and allowed to cool ;i short time, in order to 
allow the butter in it to become solid enough 
not to escape while grinding. Then grind 
by passing through a curd mill, breaking 
into pieces about the size of hickory nuts. 
Add salt immediat ely, at the rate of one and 
omvliull to two and one-fourth pounds per 
1,000 pounds of milk, mixing thoroughly, 
and it is ready for the press. 
If the milk is sour, or partly so, at the 
commencement of operations, a larger pro¬ 
portion of rennet, should be used than for 
sweet milk, and commence cutting and 
working the curd more rapidly. Less beat, 
also, should be used in scalding—say to 86" 
or 90°—and if tbe milk is very sour, no ad¬ 
ditional heat‘should be used after coagula¬ 
tion. Alter the curd is cut up, the whey 
must lie removed from it as fust as it makes 
its appearance, and, as soon as practicable, 
the vat tipped down, and the curd thrown 
to the upper end. It is then cut into small 
pieces, and, when of proper consistency, is 
ground and salted. 
When the milk is tainted, it is preferred 
to have the temperature of the evening’s 
milk at. about 68" or 70° in the morning, be¬ 
fore the morning’s mess of milk is added. 
Then the process of manufacture is the same 
for tainted milk as for good milk, until the 
separation of the whey from the curd. When 
tainted, the whey is allowed to remain on 
the curd until acid is slightly perceptible. 
The whey is then drawn off, and the curd 
handled as before. Tbe acid ought to be 
developed just enough to kill the taint, and 
no more. Use the same amount of salt as 
when not tainted, and cool and ventilate the 
curd as much as possible before putting to 
press. Mr. McApa.u said be bad, by these 
processes, been enabled to make cheese, from 
sonr and tainted milk , that lias passed for 
good cheese at the Little Falls market, the 
past summer. 
Address by Donald <3. Mitchell. 
Mr. Mitchell’s address was listened to 
with marked attention. It was a very schol¬ 
arly production upon the theme—“ How far, 
How to Act in Case of Poisoning. 
The Journal of Health says:—“What¬ 
ever is done must be done quickly. The 
instant a person is known to have swallowed 
poison by design or accident, give water to 
drink, cold or warm, as fast as possible, a 
gallon or more at a time, and as fast as 
vomited drink more; tepid water is best, as 
it opens the pores of the skin and promotes 
vomiting, and thus gives the speediest cure 
to the poisonous article. If pains begin to 
breeds in which the vulture liock is neces¬ 
sary are Scrai-ta-ooks, Booted Bantams, and 
Ptarmigan fowls. Where the vulture hock 
makes its appearance unwished for, and 
where its presence is considered a grave 
fault, is among Cochins and Brahmas. The 
fault will sometimes appear in the progeny, 
but in fowls, as in everything else, the per¬ 
fect birds form the exception, and as Dr. 
Bennett says, “ to have many of them it is 
only necessary to breed well and kill well. 
By this process you will get rid ot the vul¬ 
ture hock.”_ 
Broom Coru Seeil for Poultry. 
In answer to the inquiry in Rural New- 
Yorker as to whether “ broom corn seed is 
good for poultry,” I would say, from experi¬ 
ence, that they will thrive on it as well ns 
on any single grain ; so also will cattle, hogs 
and horses. But a heartier and more fatten¬ 
ing feed is made by mixing with Indian 
corn—say half and half; if ground, all the 
better.— S. H., North East. 
Your correspondent, II. C. N., Cowles- 
ville, N. Y„ has a different experience with 
the Brahmas, from me; from his description 
of them, 1 think he must have had a de¬ 
generate fowl, belonging to no distinct breed. 
1 have had some experience with Brahmas; 
never knew them as such a fowl as he de¬ 
scribes, bill as the best and one of the most 
beautiful of all the hen family. They are 
the best of layers, and good foragers when 
left at large, seldom doing mischief in the 
garden or elsewhere; require less feed than 
any other as large; their flesh is of excel¬ 
lent flavor, not dark and coarse, like some 
of the large fowls; ns to sitting, ours are no 
worse than most other breeds. When one 
wants to sit, 1 shut lier up for a day or two, 
and it is all over with her. We have hens 
two and a-lialf years old, which have never 
wanted to sit until the last fall. They are 
An Ailing Ilomlan. 
I have a Houdan hen that has been ail¬ 
ing some weeks. She makes a noise like a 
person with the hiccough, only sharper. 
Perhaps some of the Rural readers will 
come to my relief by saying what will cure 
h er _K. L. R., Fall River, Mass. 
Hygienic Inquiries. —Can any one give infor¬ 
mation, through the Rural New-Yorker, of a 
remedy for removing moth on the face. A 
young lady in this vicinity has been troubled 
with it on the forehead for nearly a year, and 
has ti-ied various remedies without auy effect. 
It still continues to spread, and now covers al¬ 
most the entire forehead.— m. l. p 
works are justly honored 
