as all the American difficulties (if there ever 
were any) are in a fair way for adjustment, I 
see a (front future for the country light, taxes 
and plenty of work; and when Knglishmcn have 
the money there is no limit to what they can 
consume, which, by the way, tsa good thing for 
the world, ns we tain, after on ting up our produce, 
devour and pay for all the surplus food of the 
Western world, so don't he afraid of sending us 
plenty of tmeiwr. I have an opinion butter will 
pay your dairy farmers better than cheese- at 
least In this country, if consigned for ilto arrive 
hero with winter meats. I gave 150s. per cwt. 
to-day for butter, and during the winter paid as 
high as 160s, Hut this was an exceptionable 
season of very high prices. 
some very fine specimens, on which he lias 
taken several premiums. Second are Dark 
Brahm as, which are also very fine, and bred 
close to size and feather. A Buff Cochin 
cock, from which he is now breeding, is a 
magnificent, bird of bis kind ; will weigh 
twelve and a-half or thirteen pounds. But 
the birds that, pleased us most were his 
Dorkings, both White and Silver Gray, 
which are all fine birds, and finely bred as 
to size and feather. He has been breeding, 
itsbanbrn 
dentific antr 
ENGLISH DAIRY NOTES. 
important Information for American Dairy* 
men and Cheese Manufacturer*;. 
We have a very interesting and suggest¬ 
ive letter from one of the lending produce 
merchants of England, which we hope will 
receive the attention it deserves front our 
dairy readers. Tim allusion to the poor keep¬ 
ing qualities of some of our American factory 
cheese, while certain other factories have, 
in a measure, obviated this difficulty,should 
not only demand the earnest consideration 
of our fnctorymcn, but means should be 
taken at once to correct the evil complained 
of. We have urged, from time to time, the 
manufacture of smaller cheeses than now 
generally obtains for home consumption. 
Our correspondent, it will be observed, sug¬ 
gests that, smaller sizes would also be of 
^readier sale in England, and we know of no 
one better able io give an opinion on this 
question than he. 
The information given in regard to the 
short stocks of old eiiee.se in England, to¬ 
gether with the extremely late season, the 
necessity of feeding cattle hay and the con¬ 
sequent small make of early cheese, will he 
extremely useful in forecasting the probable 
demand and rates for i ho American product. 
The impression that high prices must rule 
in England during the coming season is, 
without doubt, well founded, and the opinion 
is made up from extensive observation and 
correspondence by which all the facts bear¬ 
ing on the subject are known and must give 
weight. 
Our correspondent’s suggestion that but¬ 
ter might pay the American dairymen bel ter 
than cheese, provided it be shipped late in 
the season or during winter, is also worthy 
of attention. ITe speaks of 150 to 100s. per 
hundred weight hav 
WATER FOR FOWLS, 
USEFUL AND SCIENTIFIC ITEMS. 
A bom Hliinutt'M null Slaves. 
Wic find the following in one of our ex¬ 
changes (we failed to note where and are 
sorry for it) which scorns to have been given 
by some one who knows, and may profit 
some of our readers: 
Since the close of the war, a great many 
shingles, very badly made, have been shipped 
to market, which hut for the scarcity of all 
kinds of shingles, would not have been easi¬ 
ly disposed of, while a good article is al¬ 
ways in demand. 
Cedar and Cypress shingles should be 
got out from sound timber, and must be free 
from mp, knots, or rot. They should be rough 
dressed or shaved, and of the following sizes; 
Cedar thirty inch shingles ought to aver¬ 
age eight incites wide, seveu-eigldhs of an 
inch thick at the butt, and full one-quarter 
of an inch at the point. 
Cedar twenty-four inch shingles, seven 
inches wide, three-quarters of an inch thick 
at the butt, and scant one-quarter of an inch 
at tlie point. 
Cypress thirty inch shingles, eight inches 
wide, seven-eighths of an inch thick at the 
butt, and full one-quarter of an inch at the 
point. 
Cypress twenty-four inch shingles. 
i lie Flowing *M>rinu I’onlftry Fountain* 
flow to keep pure, fresh water for fowls, 
is a question of much importance to poultry 
breeders. In Lewis' “People’s Practical 
Poultry Book,” at page 135, are several illus- 
AN IMPROVED BUTTER-WORKER, 
In Bun At, New-Yorker of April 20 th, 1 
find a cut and description of a but ter-worker, 
upon which I have wliat I regard a decided 
improvement, by which wc are able to adopt 
the true method of butter working more 
fully—■which is by pressure, and not by 
grinding. It consists of a table of maple 
(Fig. l)or oilier hard sweet timber, in the 
form shown in the engraving, with three 
feet sides and six feet on curve, without side 
pieces. At each edge is a deep groove to 
conduct the brine. At the front end is a 
rim, projecting one-half inch above the 
plank. At the lower end is a deeper cross¬ 
groove, with outlet at, one side Of the pro¬ 
jecting bed-piece. In this bed-piece is loose- 
tralions of home-made devices for watering 
fowls, having something of merit. Mr. B, 
Van Gaahbeek of New York city, has left 
in the office of the Rural New-Yorker a 
specimen of his invention, which he calls Hie 
Flowing Spring Poultry Fountain, illustrated 
by the accompanying engraving, which 
seems to be a very complete and effective de¬ 
vice, and its satisfactory operation is attested 
by reliable poultry keepers who have used it, 
as well ns by the rapid sale with which it is 
meeting among the trade. 
This Fountain consists of an inverted can 
of galvanized sheet 
he assures us, in Silver Grays since 1854, 
and never had n finer flock than at present. 
His Golden Spangled Hamburg®, White 
Holland Turkeys and Rouen Ducks were 
all visited, in time, and a fine lot they were. 
“ We then passed out into the work-shop, 
where lie bad a fine brood of young Ham- 
burgs, and also a new cooler in which to put, 
setting hens. He has a slat box made, say 
eighteen inches long by fifteen inches high 
and wide; the slats screwed on so as to take 
off to put the ben in; bottom slat some four 
inches in width; next a tight tin or zinc 
box, that will just fit in, and as deep as bot¬ 
tom slat, is made. This is tilled with water, 
and the lieu placed in. The most of them 
will soon get cooled off, and it effectually 
breaks up their setting. The longest, he 
says, he ever bad one set in this novel nest 
was thirty-six hours; but most generally 
from six to twelve hours will cure them.” 
. seven 
inches wide, three-quarters of an inch thick 
at the butt, and scant one-quarter of an inch 
at the point. 
Bunch Cypress twenty-four inch shingles, 
must he smoothly and evenly shaved or 
dressed ready to lay, and lied with strong 
tarred strings in bundles of twenty- 
five. They should be seven inches wide, 
full live-eighths of an inch thick at the butt, 
and one-eighth of an inch at the point Each 
bundle should he branded with the manu¬ 
facturer's name, and under it “ No. 1 Hearts.” 
Bunch Cypress twenty - inch shingles 
should be dressed, hunched and branded the 
same as the twenty-four inch, except they 
should be put up in bundles of fifty instead 
of twenty-five. The sizes are six inches 
wide, scant five-eighths of an inch at the 
butt and one-eighth of an inch at the point. 
Imperfect or Sup shingles should he put 
up separate and branded “ No. 2 ” or “ Saps.” 
Cedar cooper’s staves are being used in 
ibe North less and less every year; the 
largest portion of our wooden ware being 
now made by machinery, for which large 
bolts or sections of juniper trees are used. 
We cannot advise our triends to get them 
out with the idea of sending them here. The 
following, however, are the sizes: — Cedar 
thirty-inch staves, six inches wide, three and 
u-half inches thick, free from sap, knots or 
rot. Cedar twenty-four inch staves, five 
inches wide, three inches thick and free 
from sap, knots or rot. 
iron, attached to and 
standing upon a crowning basin, having in 
the center of its bottom an orifice for filling 
the can with water, and on the Upper sur¬ 
face of the bottom a small vent for letting 
the water into the basin. The bottom of the 
basin being made crowning, prevents any 
filth from working into Ihe can and insures 
the purity of the. water supply. The trough 
made by the flange of the basin is so narrow 
and protected that fowls cannot put their 
feet in it to foul the water, and if dirt gets 
into the trough, it can he easily washed out. 
The can being air-tight above the vent, will 
let the water down only as it is needed. 
To prepare the Fountain for use, Invert it 
from the position o» shown in ilie cut, and 
pour in water through the orifice in the cen¬ 
ter of tiie bottom, (now top),stop the orifice 
with a cork as you would cork a jug, and 
turn the Fountain back on its bottom as it 
stands in the cut. The water will flow out 
at the vent into the basin, only as fast as it 
is used down, so as to allow ihe air to enter 
the can, according to the well known law of 
atmospheric pressure. This Fountain can 
be set in any convenient place in the yard 
or poultry house, and in cold weather can 
he protected with an anti-freezing housing. 
mg been paid by him. 
At. these rates, should we estimate that but 
two pounds of cheese is made from the milk 
that would make one pound of butter, the 
latter would realise to our dairymen as much 
as their cheese at 80s. per hundredweight. 
Another suggestion inadvertently thrown 
oul, that ihe butter coming into England 
from New Holland and New Zealand is in¬ 
jured by the journey through the tropica, is 
also of interest to our dairymen, It has been 
feared by many that these countries would 
in time compete with us in furnishing cheese 
for the English market. But it is evident 
t he intense heat to which the cheese must he 
subjected during its voyage to England 
would so put it out of flavor ns to render it 
inferior to our factory make. Even were it 
likely that as good a quality of cheese could 
be made in those countries as in America, 
the voyage would so injure it that it is doubt¬ 
ful whether any considerable quantity could 
find sale in E 
POULTRY NOTES AND QUERIES, 
which, from several years’ experience, proved 
one of the best we ever tried; having suc¬ 
ceeded in keeping eggs nice for use from six 
to eight months after tjiey were laid. The 
most certain and most lasting mode of pres¬ 
ervation consists in covering the eggs in a 
jar filled with lime water, recently prepared, 
and keeping them in a cool place. The 
lime water is prepared from quicklime, or 
that which has been slaked but lately, by 
placing it in a quantity of water greater 
than would cover the eggs. The milk of 
lime which is thus formed is allowed to stand 
several hours. The clear liquid which sep¬ 
arates itself from the excess of lime used is 
the lime water, which is poured off for use. 
Lime water not only prevents the evapora¬ 
tion, since the eggs are plunged in the liquid, 
but the alkali which it holds in solution 
closes the pores of the shell and prevents all 
fermentation, either of the eggs or of the or¬ 
ganic matter which the water might contain. 
The Sex of Eug*. 
In an art icle written for the Ruralist, John 
S. Ives of Salem, Mass., says the only relia¬ 
ble rule he lias ever found for determining 
the sex of eggs is, when the cavity in the 
largest end of the egg is found to bo upon 
one side it indicates a pullet chicken ; when 
the cavity is on the extreme end a cock bird 
may be expected ; this can he determined by 
holding the egg before a strong light. Yet 
this indication will sometimes fail. 
ngluod except at extremely low 
prices, and for consumption among very poor 
people. The letter is dated London, April 
15, and is as follows: 
X. A. Willard, Esq 
X. A. Willard, Esq.- Datr Stir: Wohave had 
n very good American cheese unde this yortr— 
quality very much Improved,—indeed, in some 
dairies 1 eaunot see room tor much improve¬ 
ment. The prejudice against American cheese 
is unite worn out, nud it isn popular article of 
lood, more especially til Loudon, where the con¬ 
sumption is targe. I am disposed io think the 
present Shape is host Milted to <utr taste. The 
English me very prejudiced in these mailers, 
and I would not recommend the round shape be¬ 
fog departed from, at least for the London mar¬ 
ket. Tin) only improvement I can suggest is to 
make the boxes or cheese rather smaller. The 
complaint is general that American cheese does 
ltoi keep so Well as it used io keep. When fresh 
landed, II is mild and good, hut very quickly gets 
strong, winch Is very disappointing in those who 
go into stock ami in somGdlsi rietsstrongchecse 
cannot he sold at any price. This involves heavy 
losses and nil aunojatiee. I sold some American 
cheese this week ul Vis.. 75s. and 70s. per owt. 
the quality was unobjectionable. Cheese of 
quite as good quality, but strong Uavored, I sold 
to-day at 60s. 
This is a serious difference, and American 
makers should look 10 if, for if one factory can 
make cheese to keep, other factories in the 
same districts ought to be able to do the same. 
L“‘ ld , )a iterbvHhlre the factory system lms 
been tried, but I believe not successfully—equ- 
MR. GOULD’S POULTRY YARD, 
Figuue ?. 
I worked, the last season, over forty thous¬ 
and pounds of butter by this means, work¬ 
ing in the salt by ihe same process, entirely. 
Just here let me mention a fact which 
seems to be little understood by butter mak¬ 
ers—llyat mixing the salt in imperfectly is 
tin: great cause of “ streaked ” butter, and 
that the effort at the second working to 
“ work out the streaks," produces ti salvey 
article, with no “ grainwhile by a wr)/ 
thoroufjh mixture of salt at first, the second 
working requires but about one-half the 
labor ot the first, and other thin ora ho. 
A correspondent of the Rtjraj, New- 
Yoiiker who lias lately visited the farm of 
Mr. Thus, Gould of Cayuga Co., N. Y., 
writes us, among other tilings, what he saw 
in the poultry yard of Mr. G., how he man¬ 
ages his fowls, ate., and from which we 
make the following extracts for the benefit 
of Rural readers: 
“ Mr. Gould is a lover of fine poultry, 
and takes great, pleasure in showing all vis¬ 
itors his stock. He first showed us his eggs 
and mode of keeping (of which lie takes the 
whole charge, as well as of this whole hen¬ 
nery). The eggs are all kept in separate 
locked drawers, packed in mixed bran and 
canelle, and each egg marked to avoid all 
possibility of mistakes in shipping. The 
most remarkable were the Rotten duck eggs, 
which average from three to three and a half 
ounces each. Next we come to the house 
and yards. The house is some ten or twelve 
feet wide by fifty or sixty feet long, built 
facing the east, lathed, plastered and divided 
.by partitions o( lath, so you can see the whole 
length of the building. Each room has a 
• r. ."uvwvwiuitt —vim- 
nui get the quality ot the standard ol that made 
olfl system. The Derbyshire factory 
! hc American factories, 
'"V 1 I It VI t V. I III III V l l# III . 
liy kt ’ B P |n *i While the cheese 
made on the old plan improves. We have here 
“t, , r °: dry, severe winter, and a very dry spring, 
v blehno duubt -will e 11 seriously on our make 
ol spring cheese, and if wo luivo another drv 
*$?&££!' u “ “» iir 
Even now.ai; Inrmer* are giving their cows 
hay, which is very scarce and very deni- I 
never knew butter so scarce. Thi* no dniibt 
arises front the extreme dry weather and he 
war In France, as within ihe last lew veil's on. 
imports from Normandy have been very Viren 
and of very superior quality. Ireland fms had 
a fine tune ot it—hadn largo make and unprece¬ 
dented high prices. Mo land m the world is so 
Freak a of a Spanish Hen. 
D. C. Robie of Hartford, Conn., has a 
wonderful Black Spanish hen, of which the 
following are some of the exploits. A few 
weeks ago this hen laid two eggs per day 
four or five days in succession; then fora 
few days but one egg, till one Sunday she 
outdid herself by laying three large eggs, 
the first being perfect, the second containing 
nothing but white, and the other being all 
yolk. _ 
While Spanish Fowls, 
John S. Anthes, Berlin, Ont.—We are 
not aware of any White Spanish fowls being 
advertised for sale in the States. Those 
having them for sale may find a purchaser 
by addressing as above, or advertising in 
the Rural New-Yorker. 
How n Maine jLuilj Makes Cheese. 
The Maine farmer tells of a dairvwoman 
whose former method was to run up a curd 
each morning, keeping them until the third 
day; then mixing old and new curds togeth¬ 
er, and putting them into the hoop and press¬ 
ing- 1 ler practice is now to run up the curd 
and put it into the press at. once, the hoop 
being about, one-third full. The next morn¬ 
ing the second curd is run lip, that which 
was in the hoop is taken out, the cloth 
changed, placed in the lionp again, the top 
ot it then scratched or broken with a fork, 
and the second curd put in, when it is again 
placed III the press, where it remains all day. 
ihe third morning’s curd is then run up the 
cheese taken from the press, turned, thesur- 
laoehacked up with a fork,and the third curd 
again sliced on. bringing the first cord in the 
middle of the cheese. It is then pressed suf¬ 
ficiently, taken out and placed inthecurlny- 
room. By this process the work each morn¬ 
ing is cleared all away, and a good-sized 
cliese is produced of superior quality, and 
one as firm and solid as if all were placed in 
the hoop at once. 
The Poultry Standard. 
Tins is the title of n neat and sprightly 
little monthly, just issued at Hartford, Conn., 
by William H. Lockwood, at §1 per year. 
Gaius Fenn is the Editor. 
Fowls on a Large Scale. 
A Mr. Butler is arranging a big hen 
farm near Geneva, Ill., on which lie expects 
to keep 18,000 hens of the choicest breeds. 
