r 
1 
E 
;D;unj fijnsbanbri}. 
fIRF.AM THAT WILL NOT COME TO 
BUTTER. 
We keep three cows; the milk is kept in 
a pantry otf the kitchen, where it is churned. 
On straining the buttermilk, there remains 
from a pail of cream a pint or more of cream 
that will not come to butler. What is the 
reason?—Alas. L. W., Clnyvtile, A r T. 
We cannot undertake to point out the dif¬ 
ficulty in this case from such a slender enu¬ 
meration of facts. The trouble may come 
from the quality of milk yielded by the cows, 
from the manner of setting the milk, on ac¬ 
count of temperature of the loom, or from an 
imperfect method of churning. When milk 
is kept in a well ventilated room, and at a 
temperature of about fiO" while the cream la 
rising, and then churned in a good churn— 
the churning being neither too fast nor too 
slow—the buttermilk should show no excess 
of oily particles. It must ho observed, how¬ 
ever, that no ordinary churning will take all 
(lie butter from a given sample of cream. 
Some of the minute butter globules encased 
in thin pelicles of caseine, remain unbroken 
nud pass off in the buttermilk. An acid eon- 
dilion of the cream Is supposed to facilitate 
the breaking of the butter globules, while 
something depends upon the construction of 
the churn-dasher and its operation, some 
churns being belter than others. 
We recently received a letter from a noted 
butter maker of Orange Co., staling that 
he had discovered that a particular form Of 
dasher, applied to the common dash churn, 
would make an important, gain of butter, in 
churning sweet cream, over the old or usual 
form of dasher. We are always glad to 
answer in this department,, so far as we can, 
all inquiries concerning dairy matters, but 
correspondents in their questions should be 
particular to give sufficient data upon which 
an opinion may he made up ; otherwise sug¬ 
gestions to meet the ease must he made at, 
random, and without any certainty of touch¬ 
ing the trouble complained of. 
- *■■*-*■ -- 
THE DERBY. 
There is a style of cheese in England 
quite popular on account of its shape, and 
it sells fora good price. It is the Derby. 
During our examination of English dairies 
and English cheese, in 1800, we were inform¬ 
ed by leading shippers and cheese dealers in 
London that if the American factories would 
put up some of their best quality of cheese 
in the Derby shape, such cheese would prove 
very desirable to the trade, and would out¬ 
sell the American Cheddars. These facts 
were stated at the time, in our report upon 
the English cheese trade, but as there was 
considerable additional labor and expense 
in manufacturing Derby shapes over the 
Cheddars, the style has never become popu¬ 
lar among our factories. Recently Mr. Wat¬ 
kins of the Eureka factory, Herkimer Co,, 
has adopted a very simple process of mak¬ 
ing the Derby cheese, which not only re¬ 
duces the labor and expense in manufacture, 
but. secures very great uniformity in tlie size 
and weight of the cheese. 
The cheese is made in ihe usual way and 
pressed in Cheddar shaped hoops, say four¬ 
teen inches in diameter and about seven or 
eight inches high, so that each cheese, if 
cured in that shape, will weigh about forty 
pounds. But after the cheeses are thorough¬ 
ly pressed, on taking from Lite hoop each is 
split or divided in the center, making two 
cheeses of about twenty pounds weight 
each. This is very readily effected by using 
a long, shurp-bladed knife. The two cheeses 
are now returned to press, and pressure ap¬ 
plied sufficient to give ft clean, even face on 
the freshly cut surface, when the work is 
done. 
In boxing, the two cheeses are placed in 
the ordinary sized clieddar box, rimmed on 
each end, an extra scale board being placed 
between the cheeses, and with this provis¬ 
ion in boxing they may be transported to 
market in as perfect condition as they would 
if boxed separately, or indeed as well as if 
the chuddar shape had been retained. It 
will be seen, under this method, the cheeses 
are exactly alike in form, and the two being 
placed in one box, no more expense is in¬ 
curred in boxing, except for the extra scale 
board, while in weighing there is but one 
down weight on the two cheeses the same 
as for one cheese of t he usual size. We saw 
a sample of those American Derbys at tlic 
Little Falls market June 19, where they 
made quick sales at %c. above the best 
“ fancy Cheddars” in market. Wo are very 
glad to make record of any improvement, 
and to those who desire to go into the manu¬ 
facture of “ the Derbys," we are sure the 
suggestion.-' here offered will prove of value. 
In conclusion we may remark that for 
ring expen n presses, in hoops,in man¬ 
ufacturing, and in boxing, nothing yet lias 
been invented tl.ai will compare so favora¬ 
bly in cheapness a the rectangular form or 
style > f cheese C aid this form of cheese be¬ 
come universal!} adopted at the factories the 
saving in boxes alone would in the aggre¬ 
gate amount to a very large sum annually. 
As prices decline it is important to the dai¬ 
ryman to know hotn and where to reduce ex¬ 
penses. If expenses can be reduced on a 
simple matter like boxing, and the same ends 
secured to the producer, the shipper and the 
consumer,as regards toplacing the goods in 
market, the dairy interest must be by so 
much benefited. It is true the box makers 
n-^artr. 
THE TURBIT PIGEON. 
Among the very many varieties of beauti¬ 
ful pigeons, there is scarcely one more 
charming than the Columbia Turbita, It 
very much resembles the Jacobin, but has 
LJ 
*-p, 
mT 
ji 'oitv. 
yiteif' 11 j 
ml 
* 
■rllilf 
SSilt 
p l 
1 i 
nunro 
■f' 
s 
■ 
, - ■' 
■BfillsiiB 
mwd iwllfeM 1 uMuli 
THE TUKBIT PIGEON, 
may lose something—as well as the railroads 
in transporting an extra weight of wood— 
but neither the producer nor the consumer 
can afford in these days to pay out of their 
bard earnings for the purposes named where 
the benefits accruing arc entirely on one side. 
-♦♦♦- 
MOLD IN MILK-ROOMS. 
A pew weeks back we gave some sugges¬ 
tions in answer to a correspondent whose 
milk-room had proved defective. The sub¬ 
joined letter from another correspondent 
touching the case will be useful, and meets 
our views, except, in the particular of lighted 
kerosene lamps for the purpose of securing a 
good draft. These are objectionable on 
many accounts, and especially so from the 
liability of accident and fire. The advice in 
regard to eradicating mold is excellent, and 
will be valuable to those whose milk-rooms 
are troubled by this Species of fungus growth ; 
and in this connection we have bill one sug¬ 
gestion to add, viz., that boiling water used 
in cleansing dairy rooms is a most effectual 
remedy for destroying the spores of the mold. 
Our correspondent says: 
“1 do not quite understand J. B. Mc- 
Neai.’s description of bis milk-room. Do 
tlic tubes pass out into the open air? if not, 
they should. 1 used a milk-room about the 
size of bis for many years, ami it was all 1 
could ask it to be. 1 would open Hues, say 
one foot square.—less would probably answer 
—from the floor to the open air, through the 
roof; give ail from near the ceiling by two 
windows, protected willi line wire, and es¬ 
tablish a good draft in flic* flues by placing 
kerosene lamps In them, and keeping them 
burning constantly ; the cost will be almost 
nothing, and the upward draft will effect 
the constant change of air bis room seems to 
need. 
“He will have one difficulty to contend 
with that will probably trouble him for a 
time. The spores, or seeds of the mold, 
have permeated his room, and must be got 
rid of. Let him cleanse Ids walls, floor, 
ceiling—every accessible part of the room— 
again and again; whitewash thoroughly 
ami frequently ; fight against the mold as he 
would against weeds in Ids corn field, and 1 
think he will yet find his milk-room a suc¬ 
cess. The more cleaning the better. The 
floor of ours was cemented, and wiped up 
every day.—M. Kite, Germantown , Pa. 
DAIRY NOTES AND QUERIES. 
Ilow to MnUo Hutter Come. 
R. H. Ritchardson writes the Rural 
New-Yorker: — “Please tell ‘Constant 
Reader ’ (sec Rural May 6, page 286), to 
keep a nice hickory or Hard maple paddle 
in ihe cream jar and stir the cream thor¬ 
oughly whenever any is added. Do not try 
to churn for at least twelve limit's after the 
last skimming; but stir"with the paddle as 
often as mnv be, and 1 think, extraordinaries 
excepted, the butter will come with about 
fifteen to thirty minutes churning.” 
Butter by Bnryiua:. 
A Ravenna, O., paper states that recently 
a lady residing in that vicinity put about, 
one quart of cream in a cloth bag, and buried 
it about two feet deep in the enrili, where it 
remained three days, when she disinterred it 
and found ii transformed into pure, sweet 
yellow butler, with not one drop of butter¬ 
milk to be seen. It is represented that 
cream will make about one-third more but¬ 
ter by this process than by the old-fashioned 
way of churning. 
not the hood, or bead-covering, of the latter 
—still it boasts of fine-frilled front feathers. 
Its great peculiarity, however, is, that the 
feathers on the breast open and turn back 
both ways (as shown in our engraving), and 
standing out, almost like a fringe on the frill 
of a shirt ; the leathers arranged in ibis un¬ 
usual manner are termed the purl; tlie 
handsomer and more conspicuous the purl, 
the higher the value set upon the bird. 
The Turbits are classed much the same 
as the Nuns are, according to the color of 
their shoulders. The color predominating 
in tlie Turbits is blue; their tail and the 
back of (heir wings ought to be of one entire 
Color, ns blue, black or dun ; in the yellows 
and mis the tails should be white; the blues 
should have black bars across the wings; 
the flight feathers and all the rest of the 
body should be white. There is a species of 
Turbits which are wholly white; this variety, 
however, is rarely seen. The most note¬ 
worthy Turbits are those which are termed 
“ black-shouldered ” or “ blue-shouldered ” 
—the body being almost of snowy white¬ 
ness. These pigeons are called by Eng¬ 
lish writers, “ Owl Pigeons,” from their close 
resemblance to the bird of that name. 
All Turbits and Owls should have short, 
round button-heads, and short beaks—the 
shorter the belter. The iris, in the brown- 
shouldered, is of a dark hazel color, sur¬ 
rounding a large, black pupil. A point, of 
great, merit in this breed is for the eye to lie 
encircled by a buff-colored lush or cere. The 
Tnrbit is said to be a very hardy and prolific 
bird, and as easily reared as any other fancy 
variety of pigeons. 
THE CHICKEN CHOLERA. 
I WOULD be glad to see more earnest in¬ 
quiry into the cause of that terrible scourge 
of the poultry yard, tlic “ chicken cholera,” 
In order to assist in the investigation, I give 
you my experience, and tlie result of my ob¬ 
servations for three seasons, in the hope that 
oiliers may be induced to do the same, and 
that the result maybe beneficial to the poul¬ 
try interests of the country, and assist to 
some extent in preventing the ravages of 
tlie disease. 
1 reside in the outskirts of ihe city, and 
keep for family use about thirty-five to fifty 
fowls. Immediately adjoining my yard is a 
space of unoccupied ground of four or five 
acres, well covered with grass, on which my 
fowls have, had free range. In 1868 I bad 
frequent cases of cholera, all resulting in 
death. Some were found dead under tlie 
perches, in tlie morning, that were, appar¬ 
ently, perfectly well on the previous even¬ 
ing. Others lingered several days, with 
frequent, and generally copious, discharges 
of a green and bright yellow color, dying, 
usually, with a violent spasm. After death, 
the liver was invariably found to lie greatly 
enlarged. The symptoms were identical 
with those described by your North Caro¬ 
lina correspondent, some time since. 
During September and October of 1869 I 
lost nearly all my old liens and most of my 
grown pullets. I have never lost but one 
cock with the disease. Smaller chickens are 
not attacked in my yard. I had, however, 
three hens, shut up In coops, with broods of 
chickens in the yard, and, though carelessly 
attended to, as regards cleanliness, not one 
had any symptom of Lhu disease. In No¬ 
vember I sent to New York for six light 
Brahma liens, but they died of cholera in 
six weeks after their arrival. Later in the 
winter I sent for four more, but they died in 
March. They all had free range on the 
“ common ” 
During the early part of 1870 I let my 
fowls run on the “common,” as usual, and 
the disease continued. Recalling my expe¬ 
rience with the hens in the coops the fall 
previous, I shut my fowls in a small yard 
about sixteen by thirty-live feet, with a shed 
across one end and the surface covered with 
gravel. Immediately, the disease subsided 
after a few weeks, I let them out again. In 
ten days I had six cases. T shut them up, 
and, as before, the trouble ceased. I com¬ 
menced to give them, daily, short fresh grass 
cut from the lawn. In a few days I had two 
cases. As soon as detected the feed of grass 
was stopped, and I saw no more of the 
cholera. 
In the country, where fowls have an un¬ 
limited range, and roost in the trees and 
open sheds, they die by hundreds. I have a 
friend who lives in a crowded part of the 
city, who has kept about a dozen fowls in a 
small house, with uo chance to gel, grass, for 
five years, and has not had one case of chol¬ 
era. The disease has attacked my fowls 
when running at large, Im! never while shut 
up. I have not had a lien attacked while 
shut in a coop. 1 therefore conclude that it 
is caused by something that the fowls eat, 
drink or breathe in the open ground or with 
the grass or clover that they pick up. 
All remedies have failed with me. 1 hope 
others whose yards may be scourged will try 
the treatment indicated and report. My feed 
is corn, oats, wheat and scraps from the ta¬ 
ble, with an occasional feed of fresh meat. 
My Black Spanish have suffered least. 
Louisville, Ky. Louisville. 
- *-*-4 - 
POULTRY NOTES AND QUERIES. 
Poultry CoiidiineulN or Tonics. 
Mu. Mills, a French apothecary, recom¬ 
mends, from personal experience, the fol¬ 
lowing as an unfailing tonic or stimulant for 
debilitated fowls, and especially for young 
turkeys during the critical stage, when he 
says its effects are most marked and salu¬ 
tary :—Take cassia bark in fine powder, 
three parts; ginger, ten parts; gentian, one 
part ; anise seed, one part ; carbonate of 
iron, five parts; mix thoroughly by sifting. 
A teuspoonful of the powder should he 
mingled with the dough for twenty turkeys, 
each morning and evening. It is of the 
greatest importance to begin the treatment 
a fortnight before the appearance of the red, 
and to continue it two or three weeks after. 
If this precaution be taken in time, there is 
no need of losing a single turkey in a brood. 
MiLJ 
m 
1‘oriuhlc Chicken Cotip nnti I'oIiIIuk Run, 
Here is a beautiful little contrivance, an 
engraving of which we take from one of our 
English exchanges. It certainly must make 
an ornamental appearance to a lawn or yard 
where it is desirable to keep a few fowls. 
Tlie coop is made of light clap hoards, one 
side being open, shows the interior of the 
same. The folding run is made of small 
wire mesh, and can be made in any form or 
size, desired. The whole cannot be a very 
expensive fixture, and for utility as well as 
for neatness and beauty, we hardly think it 
can he surpassed. Tlie mesh is, of course, 
proof against rats, and when the coop is 
closed it excludes all poultry enemies from 
au entrance. Being placed on wheels, it can 
be removed to any desired location with very 
little trouble. 
The American Standard of Excellence. 
Having purchased a copy of what pur¬ 
ports to be the “ American Standard of 
Excellence,” »s adopted by a public Conven¬ 
tion of poultry breeders of the Northern 
States, and seeing tlie same is“ copyrighted” 
by G. H. Leavitt, 1 have the inquisitive¬ 
ness to ask if that can be done, and debar 
any other person from publishing the same? 
—j. S. B., Albany, A r . Y. 
We have no doubt as to the right of Mr. 
Leavitt to get the report spoken of “ copy¬ 
righted ;” but the proceedings, being those of a 
public meeting,can be published by as many, 
or whoever may please to do so, without in¬ 
fringing upon tlie “rights" of Mr. Leavitt 
or “ ''iii 
Chickens Covered with J.ice. 
C. S. R-, Fulton, N. I'.—If you will use a 
little caution you cun keep the itce from your 
chickens. Paint the inside of your chicken 
coop occasionally with kerosene oil, saturat¬ 
ing the roost poles and neat boxes with it,, 
and Hie lice will “skedaddle.” They can’t 
stand the effect of the kerosene oil. We have 
never known this to fail in our hennery. 
|»kfp ffttsbanbrt). 
MERINOS: 
The Proposed Reconstruction. 
Detroit, June 13 , isje 
My Dear Sir:—I inclose you a sample of 
full-bipo<l M'flino, unwashed wool, a trifle 
over three inches long, about as free from 
grease and as white from end to end g 00( ] 
clean Cotswold wool. I think it will not 
cleanse away more than ordinary long wool 
Such wool is a desideratum to the iwnnffac- 
turer, ami it ought to be to the grown, un¬ 
less tlie latter expects to make money in-* 
useless adulteration. What, is the ordinary 
amount Of grease grown in Merino wool but 
a totally unnecessary adulteration, not even 
removable by good ordinary washing, which 
the manufacturer is compelled to pay for as 
wool, or else undergo the hitter Complaints 
of all tlie Merino sheep growers of the coun¬ 
try? The amount of grease in wool, 1 lake 
it, can be as readily lessened ns increased by 
proper breeding. The inclosed sample shows 
at least that it can he put on u par with lone- 
wool in this respect. To accomplish this 
generally, would lie to effect avast improve¬ 
ment in the line wool of the country. It 
would prove profitable in the long run, to 
the producer himself, for pure articles always 
command the readiest and most remunerat¬ 
ing sales. Why not, Mr. Randall, exert 
the great influence which the Rural New- 
Yorker lias among wool growers, on tlie 
side of this great and needed reform. 
Yours truly, A Veteran Wool Buykr. 
Remarks. —The above letter is an abridge¬ 
ment of a much longer one; but every point 
and argument of the original is fully pre¬ 
served. The maxim, “ let the shoemaker 
stick to his last,” is seldom better illustrated 
That au excess of “ grease,” or yolk can he 
and often has been grown on Merinos is an 
undoubted fact. There was, indeed, among 
a class of breeders, an effort to grow just us 
much of it as possible, during Ihe “ hrng- 
fieeee” era of a very few years since, It 
was so far successful as to he productive ef 
some injury—because an excessive secretion 
of yolk probably takes place somewhat at 
the expense of wool production, and lie- 
cause such excessive secretion is believed by 
the most careful observers to lie attended 
with some lack of hardiness in the sheep, 
especially In its power to resist cold. 
But the extensive and sudden increase of 
yolk production during Uic period above re¬ 
ferred to, was more apparent than real. It 
was due, as a general thing, to the precerca- 
tion of the yolk, by housing ihe sheep from 
rain and snow, than to increased yolk secre¬ 
tions. Those secretions in nil full blood 
Merinos are, for reasons presently to be 
stated, rapid compared with those in coarse 
wooled sheep. There is a lavish supply to 
meet tlie waste produced by exposure to the 
elements. If that exposure is prevented, 
the supply keeps on, and not being washed 
out by rain, nearly all the secretion from 
one shearing to another remains in tlie fleece. 
As regards the uses of yolk, It lias been 
belie veil from time immemorial to promote 
I be growt h of wool and to render it soft, 
pliant and healthy. We pointed out, a 
number of years since, a mechanical neces¬ 
sity for it, in Merino wool, which has never 
been disputed. The felting property in this 
wool depends upon tooth-like processes on 
tlie fiber, several hundred to the inch, so 
exceedingly minute as to he invisible to the 
naked eye. Were not. the fibers lubricated 
by some oily, viscid substance like yolk, their 
friction would wear otf or break off these 
delicate processes—especially on the fibers 
surrounding those small, irregular shaped 
masses of wool which adhere together, and 
which slide on each other at every move¬ 
ment of the sheep. This would seriously 
injure the felting properties of the wool. 
And without such lubrication of fiber, an¬ 
other highly injurious result would ensue. 
Wetness, pressure, &c., would unquestion¬ 
ably cause the dense wool to fell or cot on 
the body of the sheep to a ruinous extent. 
With coarse combing wool the ease is en¬ 
tirely different, and ii requires a far less 
amount, of yolk. The tooth like processes 
arc comparatively few and blunt. 'H> e 
fibers are not pressed together as on the 
thick wooled Merino sheep. There is there¬ 
fore far less liability of the processes being 
rubbed off; and it rubbed off, it is not pro¬ 
ductive of injury, because they have to be 
removed by combing to fit the wool loi 
manufacture. 
The assumption of our correspondent, 
then, that no more yolk is needed in Merino 
than in Cotswold word—in clothing than m 
combing wool — that the production of it 111 
the former is “ a totally unnecessary adu 
teration ’’—simply proves, not to put t ' u . , t? n V 
a point on it, that lie is totally linquahneit 
to give advice on the subject which he dis¬ 
cusses with so much confidence in his own 
superior discernment. AVe undertake, moie- 
over, to sav that the sample of wool he >n- 
closes to ns is not full blood Merino, t 
probably about three-quarter blood, >y“ 
cross or crosses, between Merino and sot 
coarse wooled variety of sheep. 
We shall always he glad to receive .sug¬ 
gestions from any person connected " 
ilie wool Imsiness, in regard to “ncedei e 
form” in any department of that business, 
hut we advise all who attempt, to * ertC .L, ' 
do so with becoming respect for the ouj' -- 
the motives and the intelligence ot tue^ci 
whose practices the}' seek to “ reionn. 
