) 
POULTRY NO TES A ND QUERIES. 
A Note from !>Ir. Bettor. 
I desire to be placed rightly on the record 
in the matter of Houdan fowls referred to in 
your issue of May 6, page 286. Your excep¬ 
tion would certainly have been very proper¬ 
ly takeu, were your premises correct; but 
your reporter has most assuredly misquoted 
me. I did not make the remark, “tf is not 
necessary to do anything with that but to men¬ 
tion it;" on the contrary, if I remember cor¬ 
rectly, I put it in the form of an interroga¬ 
tion. “ Is it necessary to mention it?" &c., 
and this was followed by other remarks by 
different persons, which your reporter omits 
entirely. My opinion is, that it was so gen¬ 
erally conceded that Houdans should not 
have feathered legs, as to be a matter of sur¬ 
prise Mr. Halstead should have alluded to 
it at all; and that if his breeding fowls would 
throw feathered legs, he might improve on 
them somewhat. At all events, until I no¬ 
ticed your report of the proceedings, in the 
Rural New-Yorker of date above referred 
to, I had supposed myself innocent of such a 
blunder as appears to be credited to me in 
the matter.— S. J. Bestor, Hartford , Coim., 
Apail 28. 
The Mooney lien. 
Chas. D. Hibbard, Cayuga Co., N. Y,, 
writes us that “Mr. Wright, in his poultry 
book, speaks of crossing the Yorkshire Pheas¬ 
ant cock with the Mooney hen, iu order to 
obtain the spangled breast on the cock bird, 
so desirable, and yet hard to find. Will you, 
or some of your correspondents please in¬ 
form me whether the Mooney hen is of the 
silver-spangled variety, and if not, what is 
the variety of the so-called Mooney hen ? 
Wbat is the color of the same ?” 
minutes, we have not seen them, and they 
are not indorsed by any good butter makers 
of our acquaintance. 
In butter making it is important that all 
the particles of cream he folly operated 
upon, and that the action of the churn be 
such as not to injure the grain of the butter. 
The butter should come solid, be of good 
color and in condition by which the butter¬ 
milk may be easily and thorough^ expelled. 
We have no faith in “ two minute churns” 
nor in “two minute processes for churning,” 
and we cannot recommend them from the 
light of our experience or observation. 
There are immense quantities of inferior 
and low grade butter which are constantly 
being pushed upon the markets. Such but¬ 
ter generally comes from butter makers who 
seek to shirk some of the labors and re¬ 
sponsibilities in the manufacture of a prime 
article. 
Butter makers should be cautious about 
adopting these “ wonderfully short pro¬ 
cesses,” especially in churning. “Two 
minute churns” are no new things. They 
have been before the public from time to 
time for the last fifteen years, and perhaps 
longer, ami if they could have improved the 
quality or character of butter to be made, 
they would long since have been adopted by 
our best, but ter makers, who spare no pains 
or expense in securing a high-priced pro¬ 
duct. We do not. wish it to he inferred that 
we are opposed to new inventions for churn¬ 
ing or new processes for butter making. We 
are favorable to improvements and labor- 
saving appliances, but we cannot accept 
them as such until they have been proved 
beyond question to merit what is claimed 
for them. 
of poultry, one to the effect that exhibitors 
should be required when they make their en¬ 
tries, to state not only their own names as own¬ 
ers, but also the name of the breeder, which 
name Hha.il tie placed upon the coop aa well as 
ih« name of the exhibitor. Unanimously 
adopted. . 
Mr. Sidell-I am glad that that passed. It 
rarely happens when a matt has a hobby, that he 
is not, put of pocket by it: but if we can make 
the hobby profit able, so much the bet ter. 
Mr. Bestor— I am very glad of it, too. It so 
happens that I am an ardent fancier of fowls— 
hare a great, hobby for It. Every year I have an 
ambition t hat my labors shall show a profit; and 
yet I don't breed for market; i never buy a 
fowl to sell, ner do I sell an egg. I raise ctiiek- 
ens that I win set a price on. and when the sea¬ 
son comes round they are taken from ray prem¬ 
ises and somebody else gets the credit. I am 
very much pleased that this subject has been 
brought up and decided in this manner. 
Mr. Sidki.i,—D oes it pay to raise fancy fowls? 
Mr. JtwsTOft -It does pay, a* a general thing. 
Mr. Van Winki.k I move that a vote of 
thanksol' tills Convention bo extended to our 
worthy President,who has acted so efficiently 
on this occasion. He has taken very particular 
pains to got here with the delegation from the 
Connecticut State Poultry Association. Unani¬ 
mously carried. 
Mr. Van Winkle—T now move that a vote of 
thanks be extended to the New York Press As¬ 
sociation for courtesies extended toward or; 
and also that the thanks of the Convention be 
tendered to Moore's Rural New-Yorker for 
the courtesy which they have extended to us In 
having a special reporter present all through 
our Convention. Unanimously carried. 
Mr. Bestor — I thank you, gentlemen, for 
vonr kind expressions with regard to myself, 
and to the manner In which I have discharged 
my duties as the principal executive officer of 
this Association. I certainly am very much in¬ 
debted for your patience, courtesy and forbear¬ 
ance ail through our proceedings. 
I simply say for the Society which I represent, 
here, with other gentlemen, that, while as a so¬ 
ciety we are very young, yet we tiave a great 
deal of energy and wealth m it, and wo have an 
to Bel a creditable example to our 
sister Associations Iu other Stalest und to aid in 
every wav in our power the extension and 
growth in favor of this pleasing bobby of ours— 
the raising end producing of line poultry. We 
must all bo exceedingly well pleased with the 
labors of this Convention in making a boldstrike 
upon our own account, und advancing some 
ideas which, although they may lay us open to 
criticism,—and wo shall be freely criticised, no 
doubt,, yet 1 believe, ami you believe, that they 
are right, and we ahull aland by them. 
The Convention then adjourned rim die. 
airg ©usbanbrg 
SELLING MILK. 
POULTEY CONVENTION, 
To Fix au American Standard of Excel 
lence. 
Cummings, Baker & Co. offer to put ice cars 
on our road, and buy the milk along its line. 
They will guarantee at least three cents per 
quart for the spring, summer and fall months, 
dairymen to furnish cans. The milk is for New 
York market, two hundred milesdistant. Would 
it pay hotter than butter and cheese making? 
WllO of the Rural New-Yorker readers have 
had experience enough In this business to know 
how it pays? Dairymen in Addison county are 
using deep tin pails to set milk in, instead of 
pans. They are confident the cream will rise 
equally well, aud the milk is handled easier, and 
much less tin ware to cleanse. Has any Rural 1st 
tried this plan, or of setting milk deep?—1L, 
Manchester, Vt. 
No one can give a definite answer to the 
first question asked by our correspondent 
without knowing the price that can be ob¬ 
tained for butter or cheese during the com¬ 
ing season. The best that we can do in the 
premises is to give data by which an esti¬ 
mate may be made as to ihe probable ad¬ 
vantages to be derived from employing the 
milk in the different ways named. It takes, 
on an average, a trifle over four and a half 
quarts of milk, wine measure, to make one 
pound of cheese. With skill and careful 
management, we suppose a pound of cheese, 
on an average, may be made from four and 
one-half quarts of milk, aud we may assume 
this as the basis of our calculations in com¬ 
paring receipts from cheese making and the 
sale of milk. Now, at 8c. per quart, 
quarts would come to lSj^c. At the factor¬ 
ies the charge for making cheese and fur¬ 
nishing for market, is at the rate of 2c. per 
pound, so that it would be necessary to 
make sale of the cheese at 15^£c. per.pound, 
in order to get the same reccpls that would 
obtain by selling tbe milk at 3c. per quart. 
If tbe cheese could be sold for 15%c. per 
pound, the whey resulting from the cheese 
manufacture would be the only gain which 
cheese making would have over the sale of 
milk by the quart. Cheese during the com¬ 
ing season may probably bring more than 
15jy£c. per pound, but we see no reason now 
to expect it, and the prospect is that prices 
will average below, rather than above, Ihe 
figure named. 
Iu butter making, we may assume that it 
will require, on an average, about 10 quarts 
of milk for a pound of butter. The 10 quarts 
of milk would bring 30c., and if butter sold 
on an average a! 30c. per pound, the receipts 
from butter would he the same as those from 
the sale of milk—while the skimmed milk 
would remain in favor of butter making. 
The skimmed milk if fed to swine, would 
probably average about at the rate Of 100 
pounds of pork per cow, but then there is 
the labor and expense of making the butter. 
Probably a good quality of butter properly 
marketed, will not go below 80c. Possibly, 
with skill in mukingand handling in market, 
it may be turned at u much better figure. 
This is a mutter in which our correspondent, 
must form his own opinion and make up es¬ 
timates for himself. From the data given, 
he will be able, perhaps, to determine what 
iB the best course to be adopted. 
The plan of selling milk in “ deep tin 
pails,” surrounded with fresh spring water, 
is nothing new. It has been tried and found 
to succeed well, and is largely practiced 
among the butter factories. We have here¬ 
tofore referred to and explained this system 
in the Rural New-Yorker. If our corre¬ 
spondent. is not familiar with the process.be 
will do well to look over the volumes of the 
Rural for the past year, wherein this and 
other matters relating to butter making are 
treated at length. 
[Concluded from page 302. last No.J 
Binds Indian Duds. 
Mr. BE8TOR—'The next In order, gentlemen, Is 
the Black Indian dunk. 
Mr. Halstead -Lot US make the points. Size, 
25; richness ol the plumage, 25," bill of drake, 
15; symmetry, neatness and elegance of form, 
20; condition, 15. 
Mr. Bkstor— Any disqualification other than 
“ white in any part of the plumage?" 
Mr. Halstead—No. 
Mr. Bestor—V ery well. Now wo have Call 
ducks; the points are:—Shape: the entire form 
short, round and compact, with very full, high 
forehead, and short, broad bill. Size—the HtnuJJer 
the better, dolor—in the gray variety, bill, legs, 
plumago the same as in the llnticn. In the 
white variety, bill broad, clear, unspotted yel¬ 
low; plumage pure white; legs bright orange. 
Mr. Hai-stead— Let ns make the points. Size, 
35; color ut plumage, 20; bill aud top of Uu.< 
foroheud, 15; symmetry and compactness of 
shape, 20: condition, 10. 
Mr. Bestor Disqualifications. In Gray Call 
ducks, white ring on the neck of the duck; 
white flight feathers In either sex. Disqualifi¬ 
cation;, in White Cull ducks Colored foal hers hi 
any part of the plumage; bills of any color, ex¬ 
cept yellow. 
Geese. 
Now we have QeeBe. A description for Tou¬ 
louse Geese — Carriage, toll and erect; bodies 
nearly touching the ground; color, breast and 
body light gray; made, darker gray Ilian back ; 
wings and bill shading off to white, though but 
little white visible: hill, pale Heat-color; legs 
and feet, deep orange, Inclined to red. The 
points for Embdeu Geese are—plumage, uni¬ 
formly pure white; bill, flesh-color; logs aud 
feet, orange. 
White Top-Knot Ducks. 
Mr. Bestor Is the white top-knot on the 
duck worthy of consideration and amalgama¬ 
tion in this ? 
Mr. Simpson Yes. 
Mr. Hi:stok Let us add that as “prominence 
of top-lmot." 
Mr. IIAi^iTKAt)—Make the points —Size, 25; 
color, 15; bill, SO; prominence of top-knot, 30; 
condition, 10. 
Mr. BiosTou What next? Are you going to 
put Einbdcn (Jouae at the same ulussifloniion ? 
Mr. Halstead -1 should say no. We have 
thought It best to futroflucu plumage as one of 
the points, and we have put. it this way: “ .Size 
aud weight, 40; plumage 15," 
Mr. Bkstoh. Does Unit uetke a point oil tael TV 
Mr. Hai,stead—Y es. Theft color, 15; then 
symmetry. So, aud condition It). 
Mr. llKSTUH Any additions to the list of geese? 
Anything to say about China Geese? If not, 
gentlemen, wc have got pretty much through. 
Mr. llAi.Hri.AD We ought, now, while we are 
here, to settle the mutter of Brown Leghorn 
Dominique Fowl und the Plymouth Rooks. 
Mr. SldeLl f want to know what the stand¬ 
ard is for Bay Stale fowl and Plymouth and 
White Leghorn. 
Mr. Haiatbad—W hite Loghorna ia settled— 
not Brown Leghorns. 
Mr. Bestor 1 hope you will take up that 
very good variety of Dominiques. Shall we call 
this classification "Dominique Barn-yard 
Fowl." How Will you describe them ? 
Mr, UtcsTOR--Simply to get u fancy color, 
shall Isay " American Dominique fowl'?" 
Mr. Suiell — " American Gray-white Leg¬ 
horn.” How is that? 
Mr. Van Winkle-T should say “Leghorns.” 
Mr. StpKLL-In Canada, they call "Domin¬ 
iques," " Hamburg*,” 
Mr. Behtor— How will yon describe the Dotn- 
iuiqnes? 
Mr. SruBi.L - Haraburga arc described in a 
communication to the Canadian Poultry Chron¬ 
icle. The Poultry Bulletin of November, 1870, 
says:—" Dominique—Single or rose-comb. This 
bird seems Lo be rapidly growing into favor 
again, and is by some brothers thought to tie 
pure oulywhBD ir has a single comb.” A writer 
in Lhe Canadian Poultry Chronicle says:—“The 
Rose-ei>mInal Dominique fowl is iu ail respects 
a Hamburg, except in color.” 
Mr. Bestor 1 want to tell you, if l am par¬ 
doned for advancing the Idea, that we liavu 
worked rut her infnriiiMliy here, and I have not 
confined myself to formal usage. My opinion in 
that the Plymouth Bock and the Dominique, and 
the single com hod Dominique Leghorn which 
has been recognized, nod which we have recog¬ 
nized very wisely, are really birds which are 
bred from iho sumo original parentage,and that 
they will bring out each ouenT those varieties the 
distinctive marks which we claim tor a breed or 
a variety. Now we have ruled out tbe Domini¬ 
que Leghorn, beeailso we say it is too closely 
allied with the Dominique. Here is the Ply¬ 
mouth Hoc It Leghorn: — l hope that you will set¬ 
tle forever now, this matter of single comb 
Dominiques, and Plymouth Book. 
Standard adopted for Dominique was:—Comb, 
rose, large bright red, similar to Hamburgh; 
wattles, red, well run uded, medium length; beuk, 
yellow: logs, yellow; dcaf-ear, red; plumage, 
steel blue, mottled black and white. Points— 
size, 25; comb, 20; plumage, 25; symmetry, 20; 
condition, 10; total, 100. 
Disqualification. 
Legs other than yellow; comb other than rose; 
HOW TO RAISE TURKEYS. 
OBSTRUCTION IN COWS’ TEATS, 
Ileus Lonliig tlieir Egg-Bag. 
G. E. B., Grovenor’a Corners, N. Y., 
writes:—“My brother had nine hens and 
one rooster, of the Dorking variety, and this 
spring when they commenced laying they 
would lose their egg—egg-bag and all. lie 
lias lost four of liis liens in that way, und 
would like to have some of t he readers of the 
Rural New-Yorker tell him the cause and 
how to cure his fowls. He has led barley 
and buckwheat mixed.” 
I have noticed several articles in your pa¬ 
per upon ibis subject, and 1 have tried all 
the remedies therein mentioned and many 
others for tbe diseases to which infantile tur¬ 
keys are subject. As farmer for the Hon. 
JonN Wentworth of Chicago, HI., I have 
for years been trying, irrespective of every 
other consideration, to increase the weight 
of turkeys. I know it has been the fashion 
to have turkeys of the bronze color; bull 
have made the color secondary to size. I 
have never kept a small turkey because its 
color was bronze, nor rejected a large one 
because it was not. We could get our gob¬ 
blers up to forty pounds; but, after that, ev¬ 
ery ounce counted, and such size seemed 
cont rary to nature iu every respect. Their 
roost was so near to the ground and they 
were so indisposed to “squalk,” that it was 
a very easy aud safe thing for thieves to catch 
them and carry them away. But the most 
difficult, of all things, however, was to raise 
them at all. 
We had our grease made of fresh butter 
and hog’s lard. We had the pepper corn, 
the mustard seed, the ground pepper and 
ground mustard for stimulus, and new milk, 
buttermilk, curd, whey, etc,, for food. But 
a large majority of them would die when 
young, and those that we raised were, too 
lazy to fly to a roost beyond tbe reach of 
thieves. While we bad hopes of getting a 
fifty pound turkey, we endured all this with 
patience. But the fitly pounds would not 
come, nor the forty-five. Yet we could al¬ 
most get tbe forty-five, or thought so, de¬ 
pending upon a great variety of circum¬ 
stances. When any one wants to tell a big 
turkey story, Jet him say "over forty.” 
That is just, as far as lie can safely go. A 
man once said of a three-year-old gobbler of 
ours, “ if nothing happens lie will yd t?eigh 
forty-five.” But death happened, and he 
died in the forties, almost tipping forty-four; 
and we gave up trying. 
After this we bent our efforts to raising 
more turkeys, even although they would be 
smaller. Mr. Wentworth sent to the West, 
and got me wild turkeys from three different 
places. None of them were at all domesti¬ 
cated. We made two large inelosnres aud 
winged the wild ones, confining the wild 
males with the tame females, and wild fe¬ 
males with the tame males. The experiment 
was a success. Nearly every egg hatched 
and scarce a turkey died. In the fall we 
turned the wild ones out with the main flock 
and not one went away. They were not 
separated afterwards, and last season they 
were left, to their own course. The most of 
them stole their nests and many would hide 
their young. But, in due time they all came 
home, and two years’ experience has demon¬ 
strated to us that the best way to raise tur¬ 
keys is to give them the wild cross and let 
them alone. While we have no difficulty in 
driving them into harns and sheds by day, 
they are perfectly inaccessible bj r night. 
They not only fly to the tops of the highest 
trees and buildings, but they are alive to ev¬ 
ery attempt to approach them. The wild 
cross gives a richer flavor to the meat and a 
more glistening bronze to the color, 
8ummit, Cook Co., TIL, 1871. Henry Hay. 
T have a Durham cow, that has nearly lost the 
use of one of tier teats oil account of a hunch In 
one of them, about half way from the end up to 
the hag, which prevents tin; passage of the milk. 
Can the Rural New-Yorker give me some 
remedy to cure this.—WM. Kitson, Initio, Mich. 
Obstructions in cows* teats' are qui to 
common in the dairy districts of New York. 
The trouble prevails more largely with 
young cows than with Old ones. It is sup¬ 
posed to result, iu many cases, from an im¬ 
proper drying off of the cows in full, or from 
neglect in milking dean. Particles of milk 
coagulating are arrested in the milk duct, 
and a tissue forming about this mailer ad¬ 
heres to the walls of t he passage, and in time 
completely closes the duct. ’ There may be 
other causes for the trouble, but wc name 
that which is supposed t<> be most common. 
The only remedy is to break through tills 
obstruction, so aa to unite the two portions 
of the milk duct which have been separated 
by tbe obstacle. An instrument lias been 
invented for the purpose. It consists of a 
small, round tube, inclosing a double edged 
knife, which may be pushed forward or back¬ 
ward from the tube at pleasure. In operat¬ 
ing, the smooth, round tube is gently worked 
up the orifice of the teat until it meets wit It 
the obstruction, the knife is then pushed out 
of the tube, cutting through the obstacle and 
re-establishing ft connection between the 
parts, so that the milk may pass through 
the duct. 
It is necessary for a few days, at the time 
of milking, to use the tube—the knife being 
taken out—working it gently up the duct of 
the teat, and through the opening made in 
the obstruction, thus keeping it open until 
the parts are healed. When the operation 
is skillfully performed, and care is taken 
that the walls of the duct are not. injured so 
as to cause inflammation, the operation of 
the teat may be entirely restored. Obstruc¬ 
tions in the teat are sometimes removed by 
using a large knitting needle, with point 
sharpened to cut through the part obstruct¬ 
ed. This is a somewhat risky operation, as 
there is danger of cutting through the walls 
of the milk duct, and thus causing au inflam¬ 
mation iu the teat and udder, which may in¬ 
jure the cow permanently for milk. We 
have seen cows completely spoiled for milk 
by the operation. 
ntjtfiuc Information 
ARSENIC TAKING. 
Dr. Cornell, TyTli is Guardian of Health, 
i9 publishing a Family Medical Directory, 
from which we select the following from Die 
article on arsenic: 
How much arsenic will kill a person? To 
answer this question will depend very much 
upon the condition of the patient. If he has 
been taking arsenic in small doses, be can 
take much more than he otherwise could 
without injury. It is said that two grains 
have been known to kill an adult. Dr. Per¬ 
rin took a drachm at once, aud got well. 
The London Medical and Surgical Journal 
gives the ease of a peasant who took daily in 
his food ten grains of arsenions acid without 
injury. This was a remarkable case, and I 
would advise no man to follow Iris example. 
A child was poisoned by eating paste made 
to kill rats. The child died, and what was 
remarkable, slept quietly for three hours and 
a-lialf alter the paste was eaten. 
A young man, aged seventeen years, took 
two drachms of arsenic, with a view to self- 
destruction. As soon as he bad taken it, he 
repented of the act, and in a quarter of an 
hour made it known. As soon as practica¬ 
ble six grains of tartar emetic were given; 
vomiting came on, and was kept up by the 
use of warm water for two hours. A blister 
was applied to the stomach, and in a few 
days he was as well as ever. 
The symptoms from poisoning from ar¬ 
senic may vary much in different patients. 
Arsenic seems to be an irritant and narcotic 
combined. If the person has been addicted 
to the free use of opium, or has taken much 
arsenic, or has been an intemperate man, he 
may experience nothing worse than a severe 
colic, and soon recover. In a person of dif¬ 
ferent habits the same dose would prove fatal. 
The antidotes to arsenical poisoning are 
numerous, and should be known to all. Tbe 
first thing to be done is to induce vomiting, 
if possible; aud if not, use the stomach 
pump and warm water freely. Then ad¬ 
minister magnesia. Many have recom¬ 
mended that the magnesia should be given 
in milk; it is on record that a girl was 
found with an ounce of arsenic inclosed in a 
coagulated sack formed by the magnesia, 
milk and the mucus produced by the irrita¬ 
tion of the arsenic. Charcoal, finely pow¬ 
dered, is another remedy. The hydrated 
peroxyd of iron has been used with success. 
ABOUT CHURNING. 
I have arranged a churn with which I can do 
a large churning, easily, in from ninety to one 
hundred and twenty seconds, is this tooquickly 
done to make good butter, and greatest quantity 
from cream? Temperature, 64“ Far.— H.C. B., 
Crawford Co., Pa. 
Yes; churning so rapidly not only affects 
the quality but lessens the quantity of but¬ 
ter. It is the opinion of good butter makers 
—those who have had long experience in 
the business, and who are uoted for making 
a “fancy product” which sells for a high 
price—that the churning should occupy 
from one-half to three-quarters of au hour in 
its operation. 
At the butter factories, when the dash 
churn is used, tbe stroke of dash is regu¬ 
lated—about fifty strokes per minute being 
considered quite fast enough for tbe dash to 
be moved. We have never yet seen the 
finer grades of butter produced when the 
churning was done in so short a space of 
time as two minutes. We have experiment¬ 
ed largely with different churns to deter¬ 
mine this question, and invariably find the 
butter more or less injured, and especially 
as to its keeping qualities when the churn¬ 
ing process is lmsteued and accomplished in 
any space of time shorter than ten minutes. 
If there are machines and processes for 
making the best quality of butler in two 
fleations leg's other than yellow; combalopping 
over on the top; pricked combs cm hen a; red 
deaf-eur; while iu any part Ol Hie plumage. 
i want to call attention now to a matter of 
some importance, it Is in reference to parties 
exhibiting iowls. Suppose you aru tin* breeder 
ot some purtioulur variety of fowls, and a geu- 
tlemun comes to you, before an exhibition, and 
buys some fowls of you. He buys them with 
the view or exhibiting them, lie takes them to 
the exhibition : exhibits tlieni in ills own name ; 
they belong to him, undoubtedly ; he is«warded 
first premium, and iL is published all through the 
papers that he has received that premium (tor 
that particular fowl. Now.tost gentleman gels 
the benefit of somebody elso's labor; ho Ims 
never bred a fowl of the kind, perhaps, m lus 
life; and I therefore claim that our Society 
should establish a rule, and recommend IL to 
kindred Societies throughout the country, that 
persons exhibiting fowls who did not hrei-d‘ them, 
should mention not only their own mimes as the 
owner, but also the name of the breeder. Then 
the party who raised the fowls will get credit, 
for his labor. The rule ol'nil Societies should 
require that, when a man exhibits a fowl, he 
should give, uot only the name of the owner mid 
exhibitor, but also the name of tlio brooder. 
Mr. Bestor— That should be done, undoubt¬ 
edly ; that gives a man who studiously worked 
to bring out n meritorious bird, the credit for 
his study mid his labor,even though lie is tempt¬ 
ed to part with them for money. 
Mr. Sidell—O n the other side, that rule does 
not obtain m ail, aud 1 should like, if possible, 
to set. them an example in that, respect. 
Mr. Bestor—'T he time is coming, and it is not 
more than twenty years off, when fanciers will 
exact from poultry men, what there is now in 
New Jersey in the matter of Short-Horn cattle 
—a pedigree. Do you make a suggestion or for¬ 
ma! motion, Mr. HALSTEAD? 
Mr. Halstead—Y es; I move that this Con¬ 
vention recommend to the several Societies 
throughout the country that there should Vie 
incorporated into the rules for the exhibition 
THE MILK ONE 00W GAVE, 
Having noticed several reports in your 
valuable paper, of tbe yields of milk by dif¬ 
ferent cows, I will give you the amount ob¬ 
tained from my cow in 1868. Her age was 
eight year*—a cross of native and Durham, 
(about tjiree-fourths of the latter.) On the 
3d of February, 1868, she dropped her calf, 
aud oji the 13lli of the following February 
again; was uot milked a full year, which 
you will notice by the report following. Her 
feed, when not to grass, was corn and oats, 
ground, equal parts; fed by giving four quarts 
mixed with about one-half bushel cut hay, 
twice a day, with all the good hayshe would 
eat. The following is the number of pounds 
given in each month, commencing with 
February:—February, 1868, 1,250 pounds; 
March, 1,426; April, 1,170; May, 1,240; 
June, 1,170: July, 1,004; August, 880; Sep¬ 
tember, 720; October. 682; November, 450; 
To euro Chapped Hands. 
Use meal instead of soap to wash with, 
and rub with sweet cream at night. Sweet 
cream is a good remedy for sore lips. 
To cure Chilblains. 
Soak the part affected in water as warm 
as you can bear.— L. E. k. 
To Pulverize Bone* far Fowls.— In answer to 
your correspondent, B. B., Bratfleboro, Vt., 
page 270, April 20, put the bones In thq stove; let 
them burn white ; they will then smash as easy 
as bread; then mix with corn meal, and feed 
twice a day.—W. C. A., Sharon, Pa. 
J 
