|j0itltrt)~|krir 
POULTRY CONVENTION, 
To Fix on American Standard of Excel¬ 
lence. 
[Continued from, pane 270.1n*t No.J 
Lent of Ilondnn Fowls. 
Mr. Halstead—I waul to bring forward 
oue matter now :—1 liavc had a lot of corres¬ 
pondence in the last year, in reference to the 
tendency to feathering of the “ Iloudan legs.” 
A great many persons have written me with¬ 
in the lust year or two, to llie effect that they 
had goi Houdaus, and they found feathers on 
the legs. In referring to all our English 
works’ and the standards promulgated by 
some French and English authorities, there 
is no mention made of feathers on the legs, 
but there is, in some others, who say that 
there must he no feathers on the legs. I bring 
the matter up before the convention so that 
it may be pul at rest right here, and he 
minuted down, so that that shall not be a 
disqualification. I think it can he remedied 
in time, hut we have not been able to do it. 
A good many of us are breeding Houdntis, 
and I am sending out eggs from the best 
stock, and the probabilities are that if twenty 
eggs are hatched out, there will be two or 
three chickens with feathers on the legs, and 
the best, even, will have feathers on the legs. 
Mr. BasTOft—It is not necessary to do any¬ 
thing with Umt hut to mention it.* 
Mr. IIai.r—W ill you not allude to any 
other bantams? 
Mr. Bestor —What other kinds. 
Mr. Hale —There are the Cochin Bantams 
mentioned here. (Referring to book in his 
hand.) 
Bnntaiii* Ignored. 
On the question of recognizing Cochin, or 
Nankeen Bantams, and giving them a place 
in the Standard, there was considerable 
discussion, many averring that they did not 
know anything about them, though they 
possessed a standard in England; others 
knew much less than those who claimed they 
knew anything about the breedB as a variety, 
aud, as a finale, they were ignored altogeth¬ 
er. The President then called for the stand¬ 
ard for 
Turkey*. 
Mr. Halstead —1 think the description is 
about right in the standard ; I will read it: 
“ Head and face, very bright and rich in 
color. Eves, bright and clear. Body, long 
and deep. Wings, powerful and well carried. 
Breast, broad ; very long and perfectly 
straight. Thighs, muscular, straight and 
strong. Legs, very strong aud perfectly 
straight. Plumage, sound, hard and glossy. 
Color, rich ; the birds matching in the pen. 
Points: —Size, 85; richness of color and 
matching in the pen,30; symmetry, 20; con¬ 
dition, 15. Disqualifications : — Crooked 
breast, back or legs, or deformed in any part.” 
Mr. Bestor — Cannot a bronze turkey 
have anything else but a bronze leg? 
Mr. Halstead— A bronze turkey we have 
a standard for. 
Mr. Bestor —Von ought to say something 
as to what sort of legs are a disqualification 
in the exhibition bird. 
Mr. Halstead— I think the legs should 
match in the pen and nothing else. 
Air. Simpson —Yes, I should say so. 
Bronze Turkey*. 
Face:—Ear-lobes, wattles and jaws, rich 
red in adult birds; the wattles are caruncu- 
lated and sometimes edged with white. 
Head, long and broad. 1 will acknowledge 
my ignorance; 1 want to know what that 
word “ cartmcuhited " means. 
Mr. Halstead— It means the uneven 
ridging of the flesh which you will notice in 
all turkey cocks; and more especially in 
Muscovy ducks,—that peculiarity of reddish 
and mixed color of Un* flesh, f 
Mr. Bestor —•“ Bill, curved, strong, and 
well set in the head, light horn color at tip, 
dark at base. Neck, Breast., and Back 
black, beautifully shaded with bronze, which 
glistens like gold in the sunlight, each feath¬ 
er ending in a narrow, glossy black band, 
extending entirely across ihe feather. Uu- 
derparl of Body and Thighs black, similarly 
marked on the breast, but colors not so de¬ 
cided or rich. Wing-Bow black, with a 
brilliant orange or bronze lustre. Wing 
Primaries black, barred across with white 
or gray, (the more even and regular the 
better,) with a narrow edging of white on 
the outside web. Wing Secondaries, quills 
black; outside well gray, narrowly edged 
with white; inside web dark brown, mossed 
and shaded with gray. The whole of the 
*VVb wish to roako a note rli/lit (torn relative to 
Houduns. Some of the Patron* of Uie RTtkai. New- 
YouKKH have p»td fabulous prk'u* r.ir lTovutun *tr 4 T 8 
which wemsuntuut ns JIU.1V : the clucks 1 ’ Irom those 
eeirs. If tb • onus hutched at nil. were anrthmjr hut 
pure—proving itian^. at* of all *<>i'(ji,iind a.min u them, 
birds purl It or wliollv fen titered on the leita. Such 
we think *h. ml.l h,< Ipiiorcl liy all hoin sl brc'clei'H, 
Riot mure •••|,,., |a||v by 111 >«■■ who arc endonVuriotf to 
make an " a iiorlcaji Standard of Excellence." If i 
Iloudan Is a pure bred bird, and leapt. m>, there will 
he no fnnthuroil legs; mol breeder* who send out. 
mioh, laiun ,>n/)t/,nie not to In* trOMuit as tollio pui'lly 
of any or thotr st.oiik, And In this ease we must, hoc 
leave to dltTor from the President of the OoiivoiiUon 
when JlSa*serli« “ li i» nr.,i nocossary to do iin.vthlnc 
with that, hut to mention R."-[Eni. Rental. Nkw- 
YORKBlt. 
+ Wobster’s definition of this word is, " A naked, 
fleshy excrescence on the head of a bird, as the wat¬ 
tles of a turkey,” Ac. 
flight feathers maybe edged with white,but 
it is rather objectionable. Wing Coverts 
rich, beautiful bronze, the feathers terminat¬ 
ing in a wide black band—the wing, when 
folded, having a broad bronze baud across it, 
divided from the flight feathers by a glossy 
black, ribbon-lrke mark, formed by the ends 
of the coverts. Tail black, each feather 
penciled irregularly with narrow bands of 
brown, and ending In a broad, grayish- 
bronze band. Tail-Coverts dull gray, where 
over lapped, shading into a brilliant, metal¬ 
lic blue-black, and ending in a wide brown 
band extending entirely across the end of 
the feather, the black port being crossed by 
two or more very narrow pencil mgs of 
brown, and a distincL narrow penciling of 
glossy jet-black between the blue and brown 
end. The more distinct the colors through¬ 
out the whole plumage the better. Fluff, 
abundant and soft, hut well covered by bard 
body feathers. Legs, long and strong; 
dark, nearly black.” 
Mr. Simpson —Suggested that the “ Stand¬ 
ard ” read “ Neck, breast and back black, 
beautifully shaded with bronze, which glis¬ 
tens like gold in the sunlight, each feather 
ending in a narrow, glossy black band, ex¬ 
tending entirely across the feather. Under 
part of body and thighs, black and similarly 
marked to the breast, but colors not so de¬ 
cided or Hch.” 
Air. Bestor —Well, that is very good. 
SI ml I we pass it ? 
Air. Simpson— Yes. 
Air. Bestor —Now come to the hen. 
Mr. II ai.stead — “The entire plumage 
nearly similar to the cock, save that the 
colors are not so bright, nor distinct, and the 
edging of the feathers is more frequently 
white than black. On the back Ihe edging 
is very narrow between the wings and in¬ 
creases in width toward the tail, being about 
l lu ce-eight lis of an inch on l lie coverts. On 
the breast the body of the feather is brown, 
ending with a narrow edging of white divid¬ 
ed from brown by a narrow black band.” I 
think that is right for the hen. 
Air. Bestor — Let us now come to the 
jwints for bronze turkeys. 
Air. Halstead — Say size, 35; richness 
and perfectness of plumage, 30; legs, 10; 
symmetry, 15; condition, 10. 
This was adopted as the standard. 
Mr. Bestor— Well, now for 
Dinuunlitli'ii lion*. 
Mr. Hat,stead —Here is something that 
will, perhaps, require alteration, Disquali¬ 
fications, “ White or colored feathers in any 
part of the plumage except the wings”—that 
should tie applied especially to the cocks, il 
applied at all. 
Air. Bestor — We will say “white or 
colored feathers in any part of the plumage 
of the cock, except the wings." 
Mr. Halstead— 1 don’t think the word 
“ colored” is applicable there at all. 
Air. Simpson —Twenty pounds is too 
heavy for liens; why not say 18 pounds? 
Air. IIale —Fifteen for the hen. 
Air. Halstead —No; say 18 for the hen, 
80 for the cock. I would like to mention 
this,the description that this was taken from; 
the coe.lc weighed at the tune, there on exhi¬ 
bition (I saw him weighed,) lie weighed 38 
pounds, and the hen weighed 22 pounds. 
The cock was said to have weighed 40. 
Mr. Van Winkle—A n old bird may have 
white feathers in its top-knot, and yet you 
will breed perfectly pure black top-knot 
birds, the same as Spanish. Some, when 
they get old, will have white feathers in their 
wings, and yet they will be perfectly black. 
It is only by an accident, that I heard you 
lmd made a disqualification of that in the 
ease of the Oreve-CJceurs. 
Mr. Halstead— No; I would not consent 
to that. 
Air. Van Winkle—S ome of the finest 
birds will have, occasionally, a little speckle 
of white in the feathers, but if von can get 
birds equal to them in muffs, in top-knots 
that are not white, of course they are Ihe 
superior birds; but you must not disqualify 
fowls on Di li ground, because it is not an in¬ 
heritable quality. It comes from age,llie same 
as men become gray and bald. It is not a 
defect. The while feather does not alter the 
quality of the bird except in a comparative 
point of view, when lie comes to lie com¬ 
pared with a bird of the same kind who has 
got no white feathers, or has only less than 
him. It is not a quality that will breed, but 
comes there by nature. I want to see n cor¬ 
rection made In that, and that it should lie 
made to read that n white feather is a defect, 
but not a disqualification ; that is, tliaL il is a 
defect when yon come to show il as against 
other birds, or rather il is a blemish, and not 
a defect, 
Air. Bestor —Is the word “blemish” not 
equivalent to the word “ defeel ?” 
Mr. Van Winkle—I consider a defect rad¬ 
ical, but a blemish not so iliUeli so. 
Air. Bestor— AW mav change that, if 
everybody is willing. There being no ob¬ 
jection, the liberation alluded to was made 
in the description of the crest of the Creve- 
Co'itr cock. 
Air. Van Winkle—I consider that we are 
more correct in our standard now. There 
is more liberty - in making these points. The 
unit of measure—100—gives us great room 
for diseriminalian. 
Mr. Bestor —Judges can more easily judge 
now. 
Mr. Van Winkle —Yes, and it gives you 
more room in a large collection of fowl.— 
[To lie continued. 
POULTRY NOTES AND QUERIES. 
An Economical Chicken Coop. 
E. B. South wick, Westchester Co., N. 
Y., writing us upon the subject of coops for 
chickens, says:—“ I send you a rough draw¬ 
ing of a chicken coop I have used for a 
couple of years, which I find very handy 
for letting young chickens out and in, as 
lain) intsbantirn. 
they attain size. Fig. 1 shows the coop 
closed, ami will admit chickens until they 
are two or three weeks old; after that the 
front bars or slide can be raised (as shown 
in Fig. 2) part or all the way np, if it is de¬ 
sirable to let the lien or growing chicks out. 
It is a very simple coop, and any one that 
Can handle a saw and hammer can easily 
make one.” AVe should be pleased to re¬ 
ceive sketches of our correspondent’s water- 
fo mi tail is, feeding-troughs, etc. 
Lemon-Colored Cochins. 
D. D., Galveston, Texas.—There is a va¬ 
riety of fowls known as the Lemon Cochins. 
They are described as follows -—Color of 
Cock — Comb, face, deal-ear and wattles— 
brilliant red. Head—Lemon, or light orange 
bull', tlackle, buck, wings and saddle—Rich, 
light orange buff; the more uniformly clear 
and even in color the better, as free as pos¬ 
sible from mealy tinge on the wings. Breast, 
thighs and fluff—Clear, uniform lemon buff. 
Tail—Rich chestnut. Legs—Blight yellow ; 
Feathers—lemon buff. 
“ Color of lien. —Comb, face, deaf-ear and 
wattles—Brilliant red. Plumage — Clear, 
lemon buff; uniform and even in color 
throughout, and perfectly free from being 
mottled or shaded in any part. Legs— 
Bright, yellow, with feathers same color as 
body leathers. 
The Poultry Mania. 
An exchange says upon this subject:—“ To 
take it all in all, this poultry mania is not a 
bad thing, but on the contrary we think it is 
establishing a good precedent, for we have 
seen its effect. After the Gray Shanghae fever 
it lias never left us, but is leaving its marks 
by bringing into notice new varieties of poul¬ 
try, both early reared and profitable as well 
as beautiful—fowls which have a salutary 
effect on the gastric juices of every lover of 
chicken pie. _ 
Thane Larue Euu*. 
F. AI. Kidder, Chautauqua Co., N. Y., 
sends us a letter expressing great doubt as 
to the reliability of the statement of John 
Ireland as regards his large eggs. He 
says ;—“ I want Mr. Ireland to send me all 
of those eggs by express, ' C. O, D.,’ at his 
own price, if Baunum 1ms not previously 
ordered. Telegraph me if 1 can have them, 
so that T can send at once for an ostrich, or 
a tailor’s mammoth goose to hatch them.” 
HOLSTEIN AS DAIRY STOCK. 
Some time ago we gave an account in the 
Rural New-Yorker of a remarkable yield 
of milk obtained from the North Holstein 
cows owned by Prof. Rhode of Prussia. 
The following interesting letter from Ger- 
rit S. Miller of Petcrboro, N. Y., is of 
value on account of the accurate statistics 
kept as to the quantity of milk given by three 
Holstein cows lately imported for his farm 
in Madison Co., N. Y. Mr. Miller has 
made this importation for the purpose of 
demonstrating how far the Holstein breed of 
cattle is adapted to the soil and climate of 
Central New York, and with special refer¬ 
ence to its merits, also, ns a milk-producing 
breed compared with other kinds of dairy 
stock. Doubts have been entertained as to 
whether the Holstein cattle would give as 
good returns here as in their native land. 
The record, therefore, of Air. Miller, so 
far as it goes, is valuable, and we hope he 
will continue it. lie says: 
“Last spring I sent you an account of my 
Dutch cows, and thinking you might like to 
hear how they held out during the season, 1 
take the liberty of sending you llie following 
account. Each milking has been weighed, 
and a careful record kept: 
Name of Age In Weight No. flay* Milk In 
cow. years* Sep. J»,*70. in milk. 
Dowager.6 i<275 12,f5glX 
Crown Prlnce»9. 5 1*270 2-g 
Kraulein.............. 4 1,223 <S27 6,J80 
1 raised three calves from the cows this 
year. No. 1, at the age of one year and one 
day, weighed 795 pounds; the others arc not 
a year old yet, but are heavier than No. 1. 1 
gave them new milk the first four weeks; 
then they lived oil skimmed milk till Novem¬ 
ber; since that they have had good hay, and 
one quart of oats and corn, ground, per day. 
The stock have wintered much better this 
year than last; the climate seems to be a 
good one for them, and 1 have reason to be¬ 
lieve. they will show a much betler record in 
the future,—last year being their first in this 
county ; their average age is only five years. 
AVe are getting some very nice looking grade 
calves from the bull “Hollander” this spring, 
and our farmers are well pleased with them.” 
Adding together the number of pounds of 
milk given by eacli of these three cows, we 
get an aggregate of 29,041 pounds. And if 
ten pounds of milk tie assumed as an aver¬ 
age lor one pound of cheese, we have the 
three cows making the annual yield of 2,904 
pounds of cheese or 908 pounds of cheese 
per head. 
When it is taken into account that the 
average yield of herds in the dairy districts 
of New York is only about 400 pounds of 
cheese per head, and that GOO pounds would 
be regarded a large yield lor extra cows of 
any breed, the quantity given by these Hol¬ 
stein cows is worthy of notice. Taking the 
single cow “Dowager” and representing 
her yield iu cheese, we have 1,268 pounds— 
a most remarkable product to be turned 
from one cow during a year. 
Air. E. T. A1ii.es, of Fitchburgh, Alass., 
has recently given some statistics iu regard 
to the yield of milk obtained from his herd 
of Ayrshires, ami the following table pre¬ 
sents a summary of results 
Nume of 
requiring more than ten pounds of milk for 
a pound of cheese, then it must be evident 
the yield would not show to so good ad¬ 
vantage. If our correspondent can give ac¬ 
curate statistics on the points raised, they 
may be of interest and value to the dairy 
public. 
The Best Geese. 
The geese that will answer the wants of 
“ A Hawkeye,” we should judge, from his 
description, would be llie Embden or Bre¬ 
men. They prove perfectly hardy under or¬ 
dinary circumstances. Their feathers are of 
:i beautiful, soft, downy white color. It is 
said these geese can be bred to weigh from 
fifteen to twenty-five pounds, provided they 
are well fed and well managed. 
White Turkey*. 
J. B. Stuart, Broome Co., N. Y.—We do 
not know where you can procure white tur¬ 
keys. Our advertising columns should give 
you the information sought. AVhile turkeys, 
when well fattened and killed, dress tempt¬ 
ingly white for the market, and their flesh, 
when brought to the table, is rather more 
delicate thau that of the common variety. 
What Fowl is It? 
C. H. P., Watertown, Alass.—The feather 
you mention as having sent us never came 
to hand, hut from your descript ion we should 
judge yours to be a Dark Brahma fowl. The 
Northwestern Poultry Society have adopted 
a Standard for Bralunas, with both single 
and double combs. 
To Oct La r ire Fowls. 
L. AV„ Florida.—If you place with your 
small native hens a Brahma cock, as you 
suggest, we have no doubt the product of 
such cross will give you larger birds, as the 
influence of the cock will show itself in the 
offspring. At all events it is worthy of trial. 
Cow. 
Miller 2d. 
Emma. 
Reality. ...... 
Dnky, 39_ 
Age in 
Weight 
July 25 , *70. 
1,171 
No. days 
Milk 
yen is. 
....11 
In milk. 
2S4 
in tbs. 
6.588X 
.... 0 
1,175 
281 
6,831 
.... D 
965 
815 
8,011 
.... a 
970 
821 
6,10 
.... s 
960 
313 
6.618 
.... 4 
1,047 
205 
4.819 
. S 
825 
301 
6,178 
.... 3 
935 
103 
3,190 
The average product of milk per day 
(while in milk) ranges from 17)'2 lbs. for Cle¬ 
opatra up to nearly 25V£ lbs. for Beauty, and 
the latter cow gave an average of nearly 22 
lbs, per day for the whole year round, in¬ 
cluding the fifty days when she was not 
milking at all. The aggregate quantity or 
milk yielded by the eight cows was 47,188 
ll>s., which is equal to an average for each of 
5,898 lbs. The average length of the milk¬ 
ing period was 280 days, which would give 
an average of milk per day for this period, 
of a fraction over 21 lbs for each cow. 
A correspondent, writing to the Cleveland 
Herald from Chagrin Falls, says:—Air. AVm. 
II. Powers, of this place, has a Durham 
cow that gave, from May 10, 1870, to Jan. 
31, 1871, 8,587 pounds of milk, an average 
of over 32 pounds of milk a day. She now 
gives 18 pounds a day. She lias had only 
four calves. During the best part of the 
season, 15 pounds of butter a week were 
made from her milk In June she averaged 
49 pounds of milk a day. 
It will be observed, however, that the 
Holstein or Dutch cows weigh considerably 
more than tbe Ayrshires, and it is reason¬ 
able to suppose must consume more food 
than specimens of that breed. The cost of 
keeping is an important item to be consider¬ 
ed, and we should be glad to bear from Mr. 
Miller on this point. 
AVe have assumed in our estimates that 
the quality of milk yielded by the Holstein 
is equal, in solid constituents, to that from 
cows of other breeds ; but if it be found that 
- ++-+ - 
WHY DON’T THE BUTTER 00ME 
Can any of your numerous readers Inform me 
why it is that after (burning from three to lour 
hours, notwithstanding the cream is at a tem¬ 
perature of CO 11 when ehimiitig eommenoes, the 
nutter will mu come, though small particles ap¬ 
pear through the cream? Also, can you tell mo 
U there Umiy way to prevent cream tiecoining 
bitter iu cold weather?—A Constant Reader. 
Some cows give milk of such poor quality 
that it is difficult to get good butter from it. 
The character of food given to cows has an 
important influence upon the milk and 
cream. In some instances the influence of 
the food is $o potent as to prevent the forma¬ 
tion of butter from the cream. Voelcker 
gives a ease of this kind in his experiments. 
The milk would furnish cream, but it could 
not he made into butler. "When put into the 
churn, it beat up into froth ; tbe cream would 
not separate from the butter, even in the cold 
weather of January. The cows had been 
fed linseed cake in considerable quantities; 
and Hits cake, for want of being mixed with 
a sufficient quantity of good, dry hay, evi¬ 
dently had the effect, he says, of producing 
loo much liquid fat. On trying to separate 
as much as possible llie solid or cry stub zed 
fat from the liquid fat, he found that the 
latter was very much in excess of the former. 
Then the manner in which cream has been 
produced and kept has something to do in 
the way of itachurning. Milk that has been 
set in uneven temperatures or allowed to 
freeze and thaw, &e., will yield cream that 
may give more or less trouble iu churning. 
When small particles of butter appear 
through the cream, as described by our cor¬ 
respondent, the butler will sometimes readi¬ 
ly come and gather by adding warm water 
to “ the. churning" and raising the tempera¬ 
ture several degrees. 
Cream ought not to be allowed to stand so 
long during cold weather as to become bit¬ 
ter. The principle to be observed in butter 
making is to get up the cream quickly and 
churn it in due season. Good, wholesome 
food to cows, selling the milk in even tem¬ 
peratures of about G0°, with the above sug¬ 
gestions about getting up the cream and 
churning often, should result in giving no 
trouble about tbe butter coming properly 
and in due season. 
-- 
DAIRY NOTES AND QUERIES. 
Report of Amorimn Dairymen’* Associ- 
III i Oil. 
AVe are in receipt of the Sixth Annual 
Report of the above-named Association. 
Secretary AVeeks, with commendable in¬ 
dustry, has again issued a very interesting 
pamphlet. The list of factories is consider¬ 
ably larger than in previous reports—num¬ 
bering nearly 1,300—and yet the Secretary 
regrets Unit the list is still very imcomplete. 
Our recent aud very elaborate notice of the 
speeches and doings of the Utica Conven¬ 
tion will render it unnecessary for us to go 
over again most (if the matter contained in 
this volume. AVe are glad to see the Report 
so well printed and in such good form for 
reference. Dairymen will find a large 
amount of solid, useful matter in the vol¬ 
ume, which we think will prove quite as 
interesting and valuable as any of the former 
Reports. 
From the table of condensed returns from 
twenty-five factories, il appears that the 
average price received for cheese during the 
year 1870 Was $18.90 per hundred pounds. 
The average quantity of milk taken for a 
pound of che se was 9 95-100 pounds. AVe 
are sorry to see so few returns from factories 
showing the transactions of the year. These 
statistics of the year are very much needed 
by both dealer and producer. It would have 
been but a trifling labor for every factory 
manager to have sent in a report of the 
number of cows and amount, of cheese 
made for bis factory, hut the statistics would 
have been very valuable to all interested in 
the trade. These returns seem to grow less 
and less from ygar to year. It is a very 
grave neglect on llie part of factories which 
should be corrected, if it is desired to con¬ 
duct sales in an intelligent manner. 
_ .1 ____ 
A Good Dairy Cow. 
F. G., in Country Gentleman says: 
“ AVhile calling at a neighbor’s (Washing* 
ton Champion) 1 was surprised to see a 
pail of milk taken from one of his cows, aim 
this she gives twice a day — twenty- lout 
quarts in twenty-four hours—and the host 
kind of milk, rich in butter, ami making a 
good qualtily. This excellent cow has done 
the family this service for nine years ; she is 
of the common breed.” 
Milk Fan. 
X. A. Willard :— Please inform me 
through the Rural New-Yorker whether 
there is a patent milk pan known as ‘ Jen¬ 
nings’ patent.” There has been a iell°' 
about here selling farm rights. I have been 
told by patent right men that there was no 
patent on them—A Subscriber, James¬ 
town, JV. 7. 
AVe understand that the Jennings pan is 
_i_ A. _ J 
