process has been in operation in Cheshire 
and other cheese districts of England for 
more than a century. The employment of 
artificial heat (or as it is termed by the Eng¬ 
lish “ slip-scalding”) is an improvement, over 
the old or original process. By I lie. use of 
artificial beat we have operations more 
under control, and a more uniform product 
is obtained. We use heat to liaslen t lie pro¬ 
cess and to secure a ready separation of the 
whey from the curds. 
THE JACOBIN PIGKON. 
^1aultnj-4)artr. 
THE JACOBIN PIGEON. 
The Jacobin is a very peculiar kind of 
pigeon — one attracting considerable atten¬ 
tion now in this country as well as in Eng¬ 
land, and is much sought after by fanciers. 
Its beautv consists in its frill of inverted 
Hairti ijuslmnbrn. 
0% — & 
MILK MANAGEMENT, 
We are imitating' the subject ot' n butter and 
cheese factory, we wish, if possible, to avoid 
carrying' milk twice a day to the factory. Should 
we carry it all at night, each mess separate, 
could wo not got cream i-nongU u> make it pay 
by skimming die next morning f The morn¬ 
ing’s milk would, of course, be cooled, and kept 
in Hu- spring during II.c day, and the night a 
milk carried ns soon iis^uUlked, and cooled at 
the factory. The questions are, whether the 
morning'!* milk, after having boon cooled and 
shaken up, by being curried, would yield cream 
enough"do pay for ski mining, after being milked 
twenty lour hours; also, whether the night s 
milk, after standing twelve hours, would raise 
eream enough lo nay '{ I had thought that this 
plan would give us a Tuir quality of cheese and 
a reasonable amount oi limt-rate butter.—L. I 1 . 
Tkoaowki.i.. Dan bur u, 01, 
When tlie milk is properly cooled at the 
farm, soon after being drawn from the cow, 
the plan of cat-ling the milk once a day to 
the factory may be successfully adopted. In 
such cases, however, we should advise the 
cooling and keeping at the farm the night’s 
mess of milk. Then by cooling the morn¬ 
ing’s mess of milk as drawn from the cow, 
both may he taken to the factory in perfect 
safety. Indeed, where Hie night’s milk is 
cooled and properly cared for, and if canned 
by itself, there should be no trouble in ordi¬ 
nary weather, even though the morning’s 
milk be not cooled. But we should advise 
the cooling of both messes of milk, especial¬ 
ly in hot weather. If it was desired to make 
a good quality of cheese, it would not be ad¬ 
visable to take I lie eream from the two 
messes of milk. If the night’s milk is set 
and cooled, there will be enough cream rise 
in twelve hours to pay well for skimming, 
and a very superior quality of bulter can be 
made from it. Then if this skimmed milk 
be added to the morning’s mess of milk at 
the factory, and directly made into cheese, a 
very good article should obtain. 
But on the plan proposed by our corre¬ 
spondent, of taking the cream from botji 
the night’s and morning’s milk, the cheese 
will be poor and lean, and must be sold in 
the market under the name of “ skims.” If, 
however, the main object be butter making, 
or “ butter and skim cheese,” then the plan 
proposed may be adopted. 
But perhaps the better way would be to 
set the morning’s milk in the water vats at 
the farm, skimming the next morning, or 
when tweuty-four hours old. The evening’s 
mess of milk, also set in the water vats at 
the farm, could be skimmed in the morning, 
or when twelve hours old, and then both 
could be canned and sent to the factory for 
manufacture into skimmed cheese, In this 
way the carting of the milk twice a day 
would be obviated, and the same results ob¬ 
tained in cream or butter as when the milk 
is carried twice a day to the factory, and is 
there cooled and set for cream, Ac., on the 
Orange Co. plan. On this plan the butter 
might be made at ilie farm, or the cream 
canned and taken with the milk to the fac¬ 
tory and then churned. 
We cannot call to mind instances where 
either of the plans suggested have been put 
in opera)ion; but with proper care or man¬ 
agement we have no doubt the plan named 
by us can be successfully carried out. If it 
is proposed to keep the morning’s mess of 
milk in the common carrying can at the 
farm placed in the water tank and there 
kept cool until evening and then carted 
with the evening’s mess of milk to the fac¬ 
tory, then the two messes of milk should be 
kept separate; and in that ease we should 
advise, skimming at the farm what cream 
rises on the morning’s mess of milk rather 
than allowing it to shake up Willi the milk 
in carting to the factory, and then setting 
the milk for twelve hours more to get up the 
cream. 
If what cream rises during the day on the 
morning’s mess of milk betaken off at Hie 
farm and the skimmed milk carted to the 
factory along with the night’s milk, in sepa¬ 
rate cans, and each set at the factory in 
separate vessels or kept from being mingled 
together, we see no reason why the plan 
should not succeed by the delivery of milk 
once a day. But we should doubt the pro¬ 
priety of allowing the cream to rise on the 
morning’s milk during twelve hours and 
then churning it up in the can by being- 
carted to the factory, where il is to be again 
set for cream other twelve hours. 
- ♦ ♦ » - 
THE MILK BUSINESS. 
I have just, commenced the dairy business on 
a small scale, for supplying Raleigh. N. C., with 
milk. I am anxious to have the following ques¬ 
tions answered: 
1. What loud (with the advantage of grass 
pasture) will produce the best quantity and 
quality ol" 1111111 ? 
2. I have to carry my milk iu a wagou (spring) 
two and 11 hull miles, ioa\ mg home at six o’clock 
a. M. nodal live o'clock p. m. Will it he neces¬ 
sary formetw cuoJ the milk before sending ir off 
to my customers (It takes about two hours each 
trip In tlnisli delivering), to prevent it souring 
during the day after delivery ? 
3. I have ordered u lactometer, and I wish to 
know what ought to be the strength or richness 
ot milk I menu good milk, such ns an honest 
milkman ^liquid deliver to his customers, I 
want to do those who tnijr from me full justice, 
and I wish to he aide to look at those who com¬ 
plain as to tin* richness arid say, "sir, my milk Is 
up to 1 lie proper standard,’ !l me no water or 
clinUf, or anu other compound.) —A Regular Sub¬ 
scriber, Ttahigh , .Y. 0. 
1. As a feed for milk cows in connection 
with pasturage, considering the health of 
the cows, Hie quantity and quality of milk 
and cost, of the extra food, good wheaten 
bran or ship stuffs will perhaps give the best 
results. 
2. It is important that the milk be cooled 
to 60 soon after being drawn from the cow. 
It may then be canned and carted to mar¬ 
ket and will go to customers in good order, 
care being taken, of course, that all milk 
vessels be kept scrupulously clean, and the 
milk cans well scalded daily on returning 
from marketing. 
3. Pure milk or milk of average good qual¬ 
ity has a specific gravity of 1,030, that of 
water being 1,000. Good milk of average 
quality contains from ten amt a half to elev¬ 
en percent. of dry matter, and about two 
and a half per cent, of pure fat. Milk may 
he considered rich when it contains from 
twelve to twelve and one-half per coot, of 
solid mailers, and from three to three and a 
half percent, of pure fatty substances. Such 
milk, when set aside for cream, should throw 
up from edeven to twelve per cent, of cream 
in bulk on standing for twenty-four hours at 
62" Falir. 
4. In order to test the richness of milk, 
samples should be set aside in glass cream- 
jars, properly graduated so that the percent¬ 
age of cream may be noted. Those jars are 
now manufactured for the purpose indicated, 
but a common glass tube may be taken and 
graduated by marking off’ the proper divis¬ 
ions on a strip of paper and pasting on the 
tube. The common hydrometer or lactome¬ 
ter gives accurately the specific gravity of 
milk, but it does not determine the percent¬ 
age of cream or the richness of Hie milk. 
The lactometer, however, is a very useful 
instrument, and ordinarily is sufficient to 
tell good milk from poor milk, provided the 
latter lias not been doctored up with adul¬ 
terations. 
Skimmed milk is a Nttle more dense than 
new milk, its specific gravity being 1034 or 
thereabouts. The lactometers furnished fin- 
testing milk are graduated and marked for 
the purpose, with lines indicating pure milk, 
skimmed milk and water. In making tests 
with the instrument, the milk should be 
brought to a certain degree of temperature. 
Some instruments are graduated for milk at 
a temperature of 02’ Fain ,, and Others, at a 
temperature of SO’. Usually the temperature 
required is stated in a circular accompany¬ 
ing the instrument, or is otherwise indicated. 
In applying the instrument, care should he 
taken to let it. sink gradually in the milk, 
and not be plunged in carelessly, as the milk 
adhering to that portion rising above the sur¬ 
face of the milk will sink Lbe float deeper in 
the milk, and thus give an inaccurate record 
Our correspondent will nolo, by making 
experiments, that different temperatures of 
the milk will materially vary 1 lie point where 
the surface of the milk marks Hie stem of the 
instrument as it floats in the liquid. 
-♦♦♦- 
DAIRY NOTES AND QUERIES. 
Factory for OOO Cows. 
A correspondent makes the inquiry as 
to the size of building for a factory of 600 
cows, and whether it is better to have one or 
more structures, &c. The modern plan of 
factories is to have but one building. A 
building thirty-two feet wide by seventy-five 
feet long and two Stories high will be ample 
room for manufactory aud curing rooms for 
600 cows. If it stand upon stone piers, these 
should be very substantially made, and ex¬ 
tend deep into the earth, so as not to be af¬ 
fected by frost. The piers should be from 
eight to ten feet apart. The manufacturing 
room should be partitioned off and well ceiled 
with pine. Plastering in this department is 
objectionable, us it is liable to fall off’, and 
may do damage by dropping in the milk, 
The construction of curing rooms for fac¬ 
tories is not well understood; or at least, 
very little attention has been given for se¬ 
curing a uniform temperature of about 70°. 
It is an important feature in clieesu factories 
which should be well considered by those 
about erecting these structures, and we call 
our correspondent’s attention to the subject. 
Dialling Cheese Without Artificial Heat. 
I have noticed many things written about 
cheese making; in the Rural New-Yorker, yet 
have seen nothing that sails me us well as a 
method given by im old lady who has bud sixty 
years’ experience in cheese making. She states 
she bus from two to twenty-five cows, made 
cheese every year l'or sixty years, and without 
the aid of heat. She takes the milk in* soon as 
milked, strains in tubs, adds rennet sufficient to 
curd, works off the whey, bungs up the curd to 
drain until morning, when the warm milk is 
brought in, and uguln, without any extra heat 
whatever, her cunt Is prepared. Then the two 
curds are put together, chopped line, suited well, 
put to press, and without any extra heat what¬ 
ever. There is no waste of cream by standing 
over night ; no waste by bent or scalding or 
GQoklng curij. When the cheese is pressed, ’tia 
firm and rich—having all the richness contained 
In the now milk; no sour curd ; no trouble with 
warming milk, ns v«eh milking is put in curd 
while warm from the cow. 1 have tried this plan 
for three years; llnd my cheese are excellent 
and nor. apt to (Tuck. Any who have not a good, 
cool placo to keep milk, please try my plan.— 
Grandma, Hoaklmvlllc,Noble Co„ O. 
The manufacture of cheese without arti¬ 
ficial heat, or in other words, the manipula¬ 
tion of the milk as it comes from the cow 
for cheese making without any additional 
heat than that which it naturally obtains 
from the animal, is uo new thing. This 
That very excellent cheese may be made 
by the old process we do not deny ; for we 
have eaten cheese made in Cheshire by this 
process that was very superior in flavor and 
quality. The process is better adapted for 
small than for large quantities of milk, and 
care must he taken that the milk and curds 
do not fall to a low temperature during their 
manipulation. 
We very willingly print the process of 
Cheese making employed by our corres¬ 
pondent, and accept the statement that good 
cheese can be made thereby ; but we do not 
recommend the plan. 
Imninuc information. 
HYGIENIC NOTES. 
Remedy for DvMpepuin Wanted. 
I was gratified to find in the Rural New- 
Yorker of May 20, an article on dyspepsia, 
but a good deal disappointed that neither of 
the succeeding mini burs contained any of (lie 
promised “ more,” which I so earnestly 
hoped to see. 
For fifteen months food of all kinds has 
lain with great heaviness in my stomach, 
causing inexpressible pain. About six weeks 
since 1 commenced living on the closest diet. 
Each meal cousinls of half a slice of bread, 
made of unboiled flour, dried in the oven 
until it is as brittle ns a cracker, with two or 
three shavings of dried beef. It is ail my 
weak stomach will hear. Will not someone 
write his or her experience in lids matter, 
stating in what way a cure has been effected? 
I would be pleased to know how the lady of 
whom you wrote prepared the tomatoes l<>r 
eating. The cause of my weak slomach was 
overwork. I hope soon to see in the col¬ 
umns of the dear Rural an ‘‘infallible" 
remedy (many of which I have tried) for 
this distressing complaint.— Mrs. D., Phincs- 
tille, Ohio. 
Remedy for Neuralgia. 
A CORRESPONDENT Of the RliRAL NeW- 
Yorker asks for such a remedy. We find 
the following, which we give without know¬ 
ing whether it is effective or not " Prepare 
horseradish by grating aiul mixing in vin¬ 
egar, the same as for the table, and apply to 
the temple whan the face or head is affected; 
or to the wrist when the pain is in the arm 
or shoulder.” 
Remedy for Croup. 
A lady correspondent of the Maine 
Farmer says the following is ail effective 
remedy for croup;—“ Half a teaspoonful of 
pulverized alum in a little molasses. It is a 
simple remedy, one almost always at band, 
and one dose seldom fails to give relief. If 
it should, repeat, it after one hour.” 
To Remove Warts, 
A correspondent asked recently what 
would remove warts from the hand. To 
this another correspondent of the Rural 
New-Yorker replies that she lias used the 
following successfully Apply the juice 
from a milk-weed (Asc.lepias cor anti) to the 
wart once, and it will assume a chalky 
state, disappear, and not return.” 
feathers, termed a “ hood the closer and 
more compact this grows the greater the 
bird is prized. The back of the head 
resembles, to an imaginative mind, the 
cowl of a monk—lienee its name. 'Die lower 
part of the hood-leathers is called the chain ; 
these feathers should be long enough to lap 
over in front, as shown in the engraving, 
which gives the birds a very dignified and 
pretty apearance when they are seen strut¬ 
ting around the dove-cot. These birds are 
very rare, and it is not often good specimens 
can be found. 
The Jacobins are variously colored—white 
and blue, and white and black, and mottled 
Be ETON says : — “To be considered band- 
some, they should have a white head, a 
white tail, and white flight-feathers; the 
bead should be very small and the beak short 
and spindled, with feet feathered to the toes.” 
These pigeons arc considered very tender to 
rear — still they arc a pretty house bird and 
readily domesticated. They are known also 
under the name of “ ruffs,” “jacks,” “ca¬ 
puchin,” ancl are called by the Dutch, by 
whom they are much prized, “cappers.” 
-- 
POULTitY NOTES AND QUERIES. 
Green Food for CiiickeiiH. 
We have frequently recommended to 
Rural readers, or those raising poultry, of 
whatever description, the necessity of feed¬ 
ing plentifully of green food. Lettuce chop¬ 
ped fine is the best food wo know of to give 
green, more especially for young turkeys. 
Cut up or sliced, Hie same as cabbage is pre¬ 
pared for tin; table, it will be eaten with 
avidity by young turkeys and chickens, aud 
is very desirable as a health-giving feed. 
Do not be fearful of over-feeding, but teed 
regularly once a day, and beneficial results 
in the brood will be seen. 
Roup iu Fowls. 
We see almost daily, in our agricultural 
exchanges, recipes for lbe cure of this dis¬ 
ease, which proves so destructive to our 
fancy poultry when once it gets a foothold 
in the poultry yard, and on taking up a lute 
number of the London Field we find two 
recipes recommended, which we transfer to 
our columns, with the request that those of 
our readers who are so unfortunate as to 
have tlieir poultry affected with the disease, 
to give them a fair trial, and report results 
through the columns of the Rural New- 
Yorker. They read as follows: 
“11 the roup is the disease I imagine, the 
white speck or husk must be- removed from the 
tongue, ami rue pills administered. This can 
be done by chopping the rut* very fine and mix¬ 
ing With Hour and fresh hotter.or any other in¬ 
gredients that lire harmless aud will form pills. 
The fowls are to be well crammed, which will be 
found a certain remedy. Perhaps bv mixing it 
with suet, or mutton fat the birds might he in¬ 
duced to eat it, and thus avoid much trouble." 
“For roup, try a decoction of rue; If very 
strong, slightly diluted, and given them instead 
of water. I know a person who rears a good 
deal ot game, mid very successfully, who does 
this at times, rubs a leaf or two of the henbane 
plain iu the pan of rue water at such times 
when the appearance of the young birds is not 
quite so well us usual, aud when’ losing their 
tail feathers.” _ 
Remedy tov (Ripen in C’iiickeus. 
A CORRESPONDENT of the Cincinnati Ga- 
zelte gives the. following as a sure cure for 
gapes in chickens. To say the least, the ex- 
pertinent is simple, and if it proves beneficial, 
as represented, so much the better. He says; 
“ Take a stem of blue grass and strip the 
seed off lbe bead, but leave the little spran- 
gles on, and twist them together. Catch the 
chicken and bold it between your knees, and 
bold its mouth open. Rim the sprangled 
end of the stem down the windpipe from 
three to four inches; twist it round several 
times; then pull it out, and you will have 
worms, if you have succeeded iu getting it 
down its windpipe. Do not repeat the ope¬ 
ration if you get worms the first time. We 
have tried every other remedy that we ever 
heard of, but nothing was effectual until we 
tried worming them. We have wormed 
chickens when they were so had they could 
neither walk nor peep, and in half an hour 
could do both.” 
Iiiqilivy About Incubator*. 
J. C. Rice, Venango Co., Pa.—The infor¬ 
mation you desire about the practicability of 
Graves’ Incubator we cannot give from our 
own knowledge. We bad hopes, last spring, 
to have? given it a praetical test, and give the 
results through the columns of the Rural 
New-Yorker, but the Incubator failed to 
reach us, and therefore we cannot speak from 
personal experience. One party who lias 
Used it, claims I lint with him, it has succeed- 
ed admirably; while another party slates 
that there is great difficulty in making it 
work satisfactorily. We have no hesitancy, 
however, in recommending our correspond¬ 
ent to give the machine a fair trial, aud re¬ 
port through the columns of the Rural. 
We believe chickens can be hatched artifi¬ 
cially—and that with the Graves’ Machine, 
and trust some one who has experience will 
give us the benefit of that experience so that 
we may he enabled to print it. 
A Poulterer’ii Account. 
B. S. Walker, Clinton, Mass., writes us: 
“ I herewith inclose my poultry account for 
1870: 
expenses. 
Jan. 1, 1870, vnhieof 9 hens 1 cock. 9 SO 
Paid for poultry during the year. 5 )5 
Expenses of keeping.. 34 03 
Total..$48 67 
RECEIPTS. 
Jan 1,1871, value of 35 hens 3 cocks_ 20 00 
Value of eggs laid in 1K70 . 33 85 
Value of poultry killed . 19 74 
Total. 79 59 
Less expenses. 48 07 
Profit.$30 93 
Breed—Bolton Gray, White Leghorn, 
and Light Brahma.” 
Poultry Fountniiia. 
J. P. Glover, Yates C’o., N. Y. —There 
are several devices and si\ los of water foun¬ 
tains Ibr poultry yards. Many such may he 
found in “The People's Practical Poultry 
Book.” The one illustrated in the last num¬ 
ber of the Rural New-Yorker, which is 
manufactured in New York city by B. Van 
GaASREEK, is just the thing you desire. It 
will last for a lifetime, and is so arranged 
that the water is kept perfectly pure. It 
needs filling but once n week, and can be re¬ 
moved from one yard to another without the 
fear of spilling the water or breaking of the 
fountain. We have one in use, and are satis¬ 
fied it is just what is needed for the poultry 
yard. For description, see last number of 
the Rural. 
Duck* in a New Rule. 
Ducks are said to do good service in ex¬ 
terminating the potato bug. A gentleman 
of Piqtia, Ohio, put a pair of Muacovys into 
his potato patch, which was literally swarm¬ 
ing with the hugs. The ducks ate the bugs 
with such avidity that the latter were soon 
exterminated, and the patch has not since 
been troubled with them. The ducks did 
not appear to suffer any ill effects from eat¬ 
ing the bugs, and were not very slow in 
“taking in” all they could discover. 
The American Slnnilaril of Excellence. 
Tins work has been issued by the Secre¬ 
tary of the Connecticut Poultry Society, 
Wm. H. Lockwood, in a convenient form 
for the. use of judges at poultry shows, and 
others desiring to become familiar with the 
points of fowls, as adopted by the Poultry 
Fanciers of the United States, in February 
last. 
Chilled Eggs. 
Will you please inform me through your 
paper whether eggs that have befen set under 
a hen for three days will, if the hen allows 
them to get cold, hatch if placed under 
another hen. —G. J., Elizabeth, A T . J. 
Eggs, after becoming chilled, will scarcely 
ever hatch ; we would not advise any one to 
try the experiment. 
A Queer Fen Hen’s Keg. 
li. M. Griffith, Wilmington, Del., writes 
us that he lias a peahen that laid an egg 0 }£ 
inches long, each part having a yolk dis¬ 
tinctly by itself. The bird had laid two soft 
shell eggs and one perfect egg, previous to 
her laying this. 
The 8t*xet of Guinea Fowls. 
AY. O. G.—The mule bird differs very little 
from that of the female. The female has 
smaller wattles, and its cry, or call is entire¬ 
ly different; the male runs on tip-toe, with 
a mincing gate, which the female never im¬ 
itates. 
