Oiririi 
a 
THE DUTCH COWS AGAIN. 
I see by the article handed “Holstein ns 
dairy Mode,” in the Bubal New-Yorker, 
1 am requested to answer a lew questions 
in regal'd to the quality of inillc and food of 
the cows in my possession. From the time 
they ealved until the last of May they had 
six quarts of ground oats an t corn, atld a 
peek ol raw potatoes, with what hay they 
wanted daily ; 1 did not weigh the hay. 
From I lie hist of May till the last ol July 
they had nothing hut poor pasturage—I 
say “ poor,” because my farm is badly run 
down, and a pasture of'twenty-six acres will 
hardly carry eight cows through the sea¬ 
son. About the 1st of August I begun feed¬ 
ing four quarts of grain per day, and kepi 
it up until we dried the eows olF; when they 
waul into wilder quarters they had a peek 
of raw potatoes per day in addition to the 
grain. J took a sample of the milk to our 
cheese maker, (Mr. Pritchard), and he 
pronounced it, alter putting it to the test, 
“ the best milk he had tried.” For a correct 
analysis of milk from Holland cows, J 
would refer you to the statement of Dr. A. 
A. Hayes, in the Boston Cultivator. I am 
satisfied that, the Holstein milk is the very 
best for cheese. 
As to the amount of food consumed by 
the llolsteins, let me refer you to “Cattle 
Breeding,” ft German work by Rohde and 
Furstenbeho. In 1865, at the Academy 
of Fidelia, Prof. ItoiiDK experimented care¬ 
fully with “Toudcru” Bivitenhurg, Ayr¬ 
shire and Holland eows, (what we call 
Holstein), and fmmd that the Ayrshires Cat 
food equal lo nine pounds of hay for every 
quart of milk given; “ Toiniorn” cat seven 
pounds lor u quart of milk ; LSrielenburgs 
eat 6 pounds per quart, and the Hollanders 
5 pounds per quail of milk. If the repre¬ 
sentatives of the Ayrshires and llolsliins 
in this couulry will make these figures good, 
it will speak well for the llolsteins. 
I shall have a much better record to send 
you next spring. My two younger cows, 
" Frauleiii” and “ Or. Princess,” lor the past 
two weeks, have been in the pasture by day 
and stable by night ; in the stable they had 
hay and six quarts of grain ; in the pasture 
they had a short picking' of grass; during 
that lime, they have given, respectively,— 
pounds of milk in twelve days, and 755 
pounds of milk in the fourteen days. The 
former lias been milked just twelve days; 
to-day she gave 04 pounds.—Gl&UiUT 8. 
Mi j.leh, Petorboro, A'. Y 
The omission of the number of pounds 
Which the cows yielded in twelve days in 
our correspondent’s letter is probably from 
some oversight or haste in w riting. In re¬ 
gard to the analysis of milk from Holland 
cows referred to in the above correspond¬ 
ence we append the following from the Bos¬ 
ton Cultivator: 
Concerning the quality of Holstein milk, as 
analyzed l»,v Ur. A. A. 11 a vies, we give liis state¬ 
ment, with Hi.it ol Ur. T. .Iaokson, both dis- 
liiiH'Uislii’.l chemists, enliilod “ MukmicIiU-mHIH 
Stale Assurors." L>r. Haves' follows: 
“ The onus beiny duly eel fitted to by tho own¬ 
er, they were iqieued and found uninjured. Thu 
samples otflu Full., were from lo I above av¬ 
erage of Oriiiure county milk U> isietoiiiufer; 
1,1101) iniris by volume afforded the tollowina 
weights of constituents in samples, from the l 
Holstein cows, imported and owned by W. W. 
On eM iltY of Belmont: 
No, 1. 
No. 2. 
No. .\ 
No. 4 
Texelaar. 
Lady 
Midwnuld. 
Zunlor 
Zoe. 
Maid ol' 
Oppnr- 
tloes. 
Water, (produced),.8.TU.30 
870.011 
874.40 
Will..ill 
Custom 1 & iilhmiien, ofi.10 
88.15 
48.01 
411.(18 
S.i(j:iv Hint salt.41.10 
41,SI 
42.01 
30,75 
Pure On Me.. -17.50 
PU*spha!i\ as bone 
iiti.iH) 
32.50 
40.23 
phosphate.. 2.50 
3.75 
3.05 
3.75 
t.OnO.IKI 1,000.00 1,000.00 l.OcO.OO 
“These milks, and especially No. 1, contain a 
larger q Hull I it.) ol idliomi nous mill ter I liuii ally 
Samples which ! have analyzed. This sub¬ 
stance, loiiml in all good milk, caniioi bo sepa¬ 
rated IYoiii the easeioe so as to enable us lo 
weigh ll, and I litne been compelled lo include 
ii with the eiiseine t'nuiid. The ullmiiiliioiis sub¬ 
stance is md only highly till Cn I Ions as a diet, tint 
in the eases., l l In-sc sa mi lies ii cold era a singular 
constitution op the mils, cootddored as an or* 
gfauized secret ion. It divides the pure tally 
part ol Hie milk in a way lu prevent ii from ris¬ 
ing in the Im in ol cream copiously, and holds a 
pari id ii io what would be I ho skimmed milk, 
rendering il necessary, in order to olilain all I lie 
bin ter, that the milk, instead of t he mam ,should 
be elni rued. Hut Its nlliee lrat> a more im pnrtuiit 
coimeei ion wit It the iielual milriiive power of 
the milk, w Inch it increases great l,\ in two ways: 
1st. Ii isutughly iilirouLidzed product. :M. It 
is in lInmilks so balanced in eonnoeiion with 
111 **- billlcr as to lie easily assimihped and digest¬ 
ed without coagulation. These are valuable 
properi ies m their tcleHou to the rearing' of the 
young'ol' tho human or animal species, and 1 
should expect to Unit these milks to possess fat 
telling properties to an cxlruot'dluury degree, 
as indicated l.y the analysis. 
“Tlie subject has interested me much during 
the progress of lIim experiment, ami a l uriher 
collection of fuels will probably prove that n 
suliHt.itUllmi ot albumen for caserne may often 
occur in me cunsiiiuiion of milk, and lies 
change may he closely connected with imiii- 
tion— When these milks were in-peeled under 
the miui'Oseope, the arraugemeiil ol the tat. 
ghiliuh's and I lie general oi'gaiii/ed s| rilel lire of 
the mass ol tho nude seemed to result from a 
balance maintained by ifie album loons parts of 
the constitiicma, Aflei rl,» oink laid become 
soar the alloy did not drain from it as usual, 
nor was the albumen coagulated alter mnuv 
day s, properties md usually uii-erved in milk.” 
These milks wore also analyzed l.y Hr. <'. T. 
.lAOKSON of Boston, \vjlfo similar results. An I, 
for the purpose of comparison wiilt European 
analyse-, id milk, lieoiles. in his report, n mi lyses 
of cows'.milk ny HnpssiNu uu/r ami PouuxaiA;, 
and says to Mr. ('.. "By eomparing ilie aimlysis 
of yourcowa' milk willi l heirs, yon will perceive 
that your samples me i ichor than lJloscanalyzed 
by Housslnu aui.t null lMiiGH ai k, aud you will 
also observe that the milk ol your cows Is 
Sjieakillil adapted f. making elitist, since it is 
unusually rich in cuseiue, wiiicli is tho basis of 
cheese.’* 
The rosu I- of Hie chemical analysis, above 
Staled, il will lie observed, imlic.ile I lie milk of 
the Holstein cows to possess fat I cuing qualities 
and nutritive power roan extraordinary degree; 
and inasmuch as it is peculiarly rich In i he con¬ 
stituents which go to form I,lie bones, muscle 
and fibrous i issue, and .Iso In Hint properly 
which serves to give heat lo Hie system in It’s 
combustion in i.he circulation, it ia particularly 
adapted to I lie rearing of t he j oiing- of The Im- 
m.m, as well a- ibe animal species. Ami. more¬ 
over, as the amtly sis shows, (what Ur. .1 ai ksON 
states mid experience has confirmed), this milk 
k 
I 19 specially adapted to making' cheese, and as 
[ cheese milking has become one of the most im¬ 
portant Interests of the com.try. and cheese lac¬ 
tones are rapidlv multiplying in various locali¬ 
ties. it is well to Consider the comparative value 
ol' Holstein cows as compared with Ayrshires 
and Durham* for that specialty. 
—- - 
CUEING EENNET. 
Will some one tell i tie best way to cure 
rennets after taking from the calf? My last 
year’s rennets ure quite poor. Is there dan¬ 
ger of suiting too much or drying too quick? 
—G. G., Newport, N r . Y. 
In curing rennets care should he taken 
not, to expose them to high heat, as high 
heat injures the active coagulating principle. 
Rennets should not he cured in a damp 
room where they will absorb moisture in 
wet weather, as in such cases if they are 
stretched on a how, they will he apt to drip 
anti thereby lose strength. We do not ap¬ 
prove of the plan of salting down rennets in 
a cask or crock, as Is sometimes done, be- 
eawse if one had rennet, happens to he in¬ 
cluded in the lot, it carries its taint, to the 
others, and thereby a libels the whole lot. 
When the rennet is taken from the calf, 
all specks of dirt, straws, or the like should 
he carefully removed by wiping with a 
cloth. It should not he washed, as this will 
weaken its strength. The specks of dirt, if 
any, having been removed, tho rennet may¬ 
be slightly sailed inside and out, and placed 
for a day or so upon an earthen plate, Then 
it should he stretched upon a hoop or 
ci'otched stick and hung up to cure in a dry 
room moderately warm. When perfectly 
dry, the hoops or slicks may he removed and 
the rennets placed together in a good stout 
paper hug, which will keep out moths aud 
hugs. 
Another very good way for curing rennets 
is to sprinkle with a little salt when taken 
from the calf, allowing them tohiy for a day 
or so on an earthen dish and then inflate 
them with air, by “ blowing them up" like 
a bladder, tying the end so as to retain the 
air, salting the lower end thoroughly and 
hanging them in a dry room until perfectly 
cured or dry, This is the Bavarian method 
and the plan is very much liked by many. 
There are other ways for saving rennets 
hut those we have narrated we think are the 
best, and they are the ones we recommend 
as the result of various experiments in cur¬ 
ing rennets to obtain those that ure strong 
and efficient. 
-- 
‘CHEESE FACTOEY FOE 100 COWS. 
1 wish to start a cheese factory here, the 
coming spring, for about 100 cows. I would 
he pleased if you can give me any informa¬ 
tion as to the cost of putt ing I lie factory in 
operation, outside of the building. 1 am 
from your Slate, and have been in cheese 
factories, hut I know nothing of the cost of 
setting them in operation. There may be 
some pamphlet published in relation to the 
cheese manufacture; if so l would like to see 
one.—O. F. Wainwkigiit, Fmiinoan(,W. F<t. 
The cost of apparatus, &&, for manufac¬ 
turing the milk from 100 cows need not he 
very expensive. We should say a good vat, 
with healer attached, presses, hoops and 
other appliances could be obtained for about 
sjldOO. Then there would lie the ranges to 
be provided in the curing room. If the 
buildings are tolerably convenient, and water 
is handy, we should say that the lilting up of 
Ihn factory lor 100 cows could bu done for, 
say $100, and with economical management, 
perhaps a little less. Ol'course the.post will 
vary in different localities, in accordance 
with the price ol labor and materia); but if 
tlie lining up is done by a person who is ac¬ 
quainted with the business, and knows wind 
is necessary in the premises, the cost, we 
should say, ought not to exceed tlie figures 
named. 
The work on Dairy Husbandry, now near¬ 
ly ready to he issued from the Ruraj. New- 
Yorker office, treats very fully upon the 
topics referred to by our correspondent, and 
will he useful to him. 
--- 
MAEKET DAY AT BUFFALO. 
"We are glad to learn that the establish¬ 
ment of a regular market day for the sale of 
dairy produce, at. Buffalo lias met with suc¬ 
cess. This movement was inaugurated by 
the Western New York Dairymen’s Associa¬ 
tion, ol which Lewis F. Ahern is President, 
and .T. B. Dick Secretary. The opening of 
the market occurred on Wednesday, July 5, 
and we have no doubt the dairymen of 
Western New York will find regular market 
days for the sale of their produce not only 
a great convenience, lint as profitable ns the 
institution has proved to the dairymen of 
the Fast in their market days at Little Falls. 
We should he glad to see these market 
days established in others parts of the State 
—not only far llio sale of dairy goods, hut 
lor that of all other kinds of farm produce. 
Country markets and market days are a 
great convenience to both buyer and seller, 
while they cut off many useless expenses, 
thereby saving money lo both parlies. 
ODDS AND ENDS. 
Ilow to Make l’arker House Holts. 
An Ohio maiden sends us tlie following 
recipe for rolls, which she especially desires 
us to have and to try. Thanks, both for the 
recipe and the appreciative letter. We 
preface tlie recipe, with some “private” 
comments thereon1 never use lard for 
anything. To save time 1 roll the dough 
and cut it with a square culler, then I put 
them only half an inch apart. In winter 
the dough needs to he kept warm, and in 
the summer to he kept cool. There is no 
need to Imil the milk and prepare the flour 
at noon ; hut sometimes it is more conveni¬ 
ent. We make bread the same way, only 
leaving out the shortening, and using a 
smaller proportion ofsugar. It makes beau¬ 
tiful bread.” 
The following is the recipe for rolls “ At 
noon take two quarts of silted flour, rub in 
one tablespoon till of lard and a little salt. 
Make a hole in the centre of the flour. 
Scald one pint of sweet milk and set it away 
to cool. At. night warm the milk if cold 
weather; put half a cup of yeast and half a 
cup of white sugar in the milk, pour into 
the flour and stir to a halter. The next 
morning mould well, let it rise till noon, 
then mould into small rolls, place on but¬ 
tered tins one inch apart; let them rise, and 
hake for tea.” 
What is the philosophy of beginning the 
operation at noon, followed by no further 
proceedings until night ? 
llrotli for Invalids. 
Calves' Feet. —Put, water enough on calves’ 
feet to cover them, aud boil down to half; 
strain the liquor, skim off the fat, season with 
salt, and a little wine may he added. 
Panada .—Pour hot water on light bread 
or crackers, and a few raisins; season with 
sugar and nutmeg; add a beaten egg il agree¬ 
able. 
1 onutto Simp .—Take the juice of ripe to¬ 
matoes, and add a pound of sugar to each 
quart of juice; bottle and set it aside; in ft 
few weeks it will have a wineish flavor; mix 
it with water when used for a beverage. 
Good in some cases of sickness. 
WitMliiug Culicoi'H. 
Black calicoes should lie washed in water 
in which potatoes lmve been boiled, or 
starch water made by having two or three 
potatoes scraped in it; or pour boiling water 
on wheat bran, strain it,and when lukc-warm 
wash them in it, using no soap. Before welling 
any calico, rub soup on the crease spots—hard 
soap, or soft, soap a year old. Alum is good 
to set the color of green ; salt put in the rins¬ 
ing water of blue, black or green calico, will 
prevent the colors running into each other. 
Some washerwomen infuse eight gills of salt 
in four quarts of boiling water, and put the 
calicoes in while hot, leaving them until 
cold, which process is to render the colors 
permanent, so they will not. fade by subse¬ 
quent. washing. Cotton goods (except pure 
w hile) should never remain in water a mo¬ 
ment longer than necessary, aud should be 
dried in the shade. 
To Can Corn. 
WE find it asserted that a sure way to can 
corn so it will keep, is found by dissolving 
one ounce and a quarter of tartaric acid in 
half ft pint of water. Cut the corn from the 
cob, and add water enough to cook it prop¬ 
erly, When cooked, add two tablespoonfuls 
of the acid solution to each quart, of corn. 
Can immediately; seal securely, aud put 
away in a cool, dry place. When wanted 
lor use, stir half a leaspoonful of soda through 
two quarts of corn, and let it stand three 
hours before cooking. This removes the 
acid taste, and the corn is as fresh as when 
cooked in the summer. 
Rlmbni-b Viiicirar. 
The American Grocer says:—“ Excellent 
vinegar may be made from the rhubarb 
plant in the follow ing manner-. For live 
gallons take twelve ordinary sized stalks of 
rhubarb; pound or crush them with apiece 
of wood in the bottom of a strong tub; add 
three gallons of water; let this stand twen¬ 
ty-live hours,strain off tiie crashed rhubarb, 
and add nine pounds of sugar free from 
molasses, and a small teacupful of the best 
brewer’s yeast; raise the temperature to G(F 
or 80°, and put into a twelve-gallon cask; 
place il in a position where the temperature 
will not fall below G0°. In a month strain 
off from the grounds, returning it to the 
cask again, and let it stand till it becomes 
vinegar.” 
Preserved Green Guars. 
Hattie, in Western Rural, says;—This 
beautiful plum can he “done up” in the fol¬ 
lowing way:—Wipe tlie plum dry and prick 
the sides. Put them ill jars; after making 
a rich sirup, and allowing it to cool, mix one- 
third sirup, two thirds brandy. After thor¬ 
oughly mixing, till the jars with this sirup, 
and seal tight. 
Domestic Inquiries.— G. L. II. writes: — “I 
want a recipe for i>uttinif up-pickles in barrels, 
an<l the correct way Of greening them.”—J. H. 
G. asks how to pickle cucumbers lor market, 
and whether it is better to salt them down first, 
or to pickle them directly from the vines.— 
“ Dwarf Bose" asks some ot the readers of the 
RURAL N'EW-f OKKKlt lo tell her how to W 111 ten 
clothes when they are washed, by using borax, 
the proportions of borax and water—Can any 
one inform me limv to get rid of ants, that in- 
fed my clipboard every year?—\V. (’. A. Chab. 
A. PoitTEu nsks Rural readers of experience 
to give the best methods of canning corn, pick¬ 
ling beans, aud canning, pickling aud preserving 
tomatoes. 
®bc dial lira list. 
(g) c C!gp 
THE AM0A; 
Or, The Wild Cow of Celebes. 
[For Illustration see page 78. this number.] 
The Malay Archipelago possesses the 
highest interest to the naturalist. Two dis¬ 
tinct faunas—that of Southern Asia, charac¬ 
terized by the occurrence of tapirs, ele¬ 
phants, rhinoceroses, wild cattle, with bar- 
hols and woodpeckers among the birds; and 
that of Australia, the most extraordinary 
and isolated in the world—here approach 
each other so closely that in some parts a 
narrow strait of lifleen miles wide separates 
two great, divisions, differing even more in 
their animal life than do the great Conti¬ 
nents of Europe and America. As remarked 
by Mr. Alfred Wallace, to whose inves¬ 
tigations so much that is known of the Ma¬ 
layan Archipelago is due, Australia stands 
alone; it possesses no apes or monkeys, no 
cats or tigers, wolves, heals, or hyenas, no 
deer, sheep, or oxen, no elephant, horse, 
squirrel, or rabbit; it has none of our famil¬ 
iar animals, but in their place kangaroos 
and opossums, wombats,and the duck-billed 
platypus. These remarkable Dumas are 
both found in the Malayan Archipelago; 
not, however, mingling indiscriminately, 
hut separated by a tolerably well-defined 
line, running from North to South, and 
passing betyveeu Hie islands of Bali and 
Lombok, which are only fifteen miles apart, 
the eastern one (Lombok) being Australian, 
the western one (Bali) Asiatic, in their re¬ 
spective animals. For the full explanation 
of the singular arrangement of the fauna of 
the islands of the Malayan group I must 
refer my readers to Wallace’s delightful 
volumes on the Malayan Archipelago, in 
which tho author proves that the eastern 
islands were once connected with Australia, 
the western with Asia. 
Willi the exception of the birds of Celebes, 
which have been carefully described by Lord 
Walden, tlie natural history of these large 
islands lias been very imperfeeily investi¬ 
gated, and doubtless many remarkable ani¬ 
mals still remain to be discovered. One of 
the most interesting to naturalists is tlie 
Amoa. It is ti native of Celebes, and a liv¬ 
ing specimen was first figured and described 
in The Kuowsl'ey Menagerie, in which we 
are informed that “ the animal was first no¬ 
ticed by Gov. Lotion; il was afterwards de¬ 
scribed by Col. Hamilton Smith, from a 
head with horns in the museum of the Col¬ 
lege of Surgeons. 
Mr. Alfred Wallace describes the ani¬ 
mal in the following passage:— "Amoade- 
jnessiconiis , the Sapi-ular or wild cow ol the 
Malays, is an animal which has been the 
cause of much controversy as to whether it 
should be classed as an ox, buffalo, or ante¬ 
lope. It is smaller than any other wild cat¬ 
tle, and in many respects seems to approach 
some of the ox-like antelopes of Africa, It 
is found only in the mounlftJtls, and is said 
never to inhabit places where there are deer. 
IL is somewhat smaller than a small High¬ 
land cow, and has long, straight horns, which 
are ringed at. the base and slope backwards 
over the neck.” 
In spite of any apparent likeness to the 
antelopes, there can he little doubt, however, 
that tlie amoa is a true bovine animal, 
though considerably modified from the or¬ 
dinary type. The stoutness of body, the 
tail, the tongue, and the hair, which 1 have 
examined microscopically, are all of the bo¬ 
vine character, and its actions are more 
those ot a zebu than of an antelope. More¬ 
over, it gives evidence that the internal 
anatomy of the digestive organs is related to 
that of the oxen rather Ilian the former 
group. 
The specimen now in the Regent’s Park 
is one of four formerly in the Zoological 
Gardens at Rotterdam, three males and one 
female. These have bred in confinement, 
but the young one died when half grown. 
It is nearly full grown, and is about Him size 
and build of a very stout goat. It is toler¬ 
ably tame, and promises to do well under 
the careful management, of Mr. Bartlett, 
who believes that it should have but a limited 
supply of .succulent green herbage, aud a 
larger amount than usual of dry food. 
The color of the amoa is a very dark 
brown, with a small, dingy, slight white 
patch on the front of the breast and another 
under the chin.—W. B. Tegetmeieb, in 
London Field. 
HYGIENIC NOTES. 
To Prevent Pitting ia Sinnl-Pox, 
In a case recently treated, in which the 
eruption so completely covered the face that 
it was almost impossible to place the point 
of the finger on it, without toughing it 
one or more places. Dr. J. C. Wimi'.iiAu.of 
St Louis, Mo., (Med. Archives), succeeded in 
Absorbing the" pocks" completely, by anoint- 
iug the face freely with a boI uiion of car¬ 
bolic acid, sc. j., and soda bisulph. dr. ij., j u 
an ounce of pure Iresli glycerine, and caus¬ 
ing each vesicle, as soon as formed, to be 
punctured with a finely pointed hard wood 
skewer and some of the solution introduced. 
At the same time light was excluded, as far as 
possible, from the room, and a liniment of 
croton oil used over the chest as a revulsive. 
Not a “ pit” was formed on the face. 
I. II. Bird, M. D. Sioux City, Iowa,(Med. 
and Burg. Reporter), uses an ointment made 
of charcoal and lard to prevent pitting in 
smallpox. This is applied freely over the 
surface of the face, neck and hands, as soon 
as Hie disease is distinguished, and Contin¬ 
ued until all symptoms of suppurative fever 
have ceased. The application allays the 
itching, aud seems to shorten the duration of 
the disease, and leaves the patient without 
a blemish, the eruption protected by the 
ointment not even showing signs of postu¬ 
lation; the charcoal preventing the action 
of light, and lard that of air. 
To Get Rid of Warts. 
Take a blacksmith's punch, heat it red 
hot and burn the warts with the end of it. 
When the burn gels well the warts will be 
gone forever. —f. m. s. 
May Fllis asks in Rural New-Yorker 
of June 17lh what will remove warts from 
the hands. 1 give the following, which I 
tried and found to answer my purpose: 
Scrape down enough dry cobwebs to make 
a hull large enough lo a little more Ilian 
cover the wart and not touch tlie flesh 
around the same ; lay it on top of the wart, 
ignite it, and let il he until il is all burnt up. 
The wart will turn white, and in a few days 
come out.— Bilious, Troy , Pa. 
Tell May Ei.i.is (Rural New-Yorker, 
June Id,) to wash her warts until they are 
soft; lake a pin and pick them open, so as 
to make them sore; I lien wet them willi 
muriatic acid, anil keep on doing so; they 
will disappear in the course of a week or 
two. I took fourteen off my hands that 
way.— Dwarf Rose. 
Wasli I'oi- Sore Eyes. 
Five cents worth of white vitriol and five 
cents worth of sweet niter, added lo one pint 
of rain water, is tlie best wash for sore or in¬ 
flamed eyes that has been tried in the West. 
It can he used with perfect safety. Should 
be used on going to bed. 
IIi-int'(Iy for Poison by Poison Oak. 
As there are a good many recipes lor poi¬ 
son from vines or oak, 1 give you two recipes 
that will not fail. Tlie first is sugar of lead. 
Make a strong solution of sugar of lead and 
wash Occasionally. It is what the Western 
physicians prescribe for the worst fin'in ot 
this shin disorder. 
The best domestic cure is to express tlie 
juice of bean leaves and wash the eruption. 
This is a certain remedy when Hie leaves 
can be obtained— D. Moffitt, Rush Co.,hid. 
Kcas and Poison. 
By having his wits about him and a plen¬ 
tiful supply of eggs, Mr. Joseph Hale suc¬ 
ceeded in saving the file of liis wife, recently, 
in Portland, Maine, who, in a fit of abstrac¬ 
tion, had swallowed a dose of corrosive 
sublimate, thinking it was laudanum. Given 
oyer by' tlie frightened neighbors for as good 
as dead, her husband at once administered 
to the terrified victim the Whites of filleen 
eggs, which completely neutralized the 
effects of the poisou. 
Sunflowers and Fever aud Ague. 
Mr. Martin, in a paper read before the 
Therapeutic Society of France, slates, as a 
proved fact, that the common sunflower 
possesses the faculty of Ireeiug the atmos¬ 
phere from the animal and vegetable gem), 
supposed to contain the miasma productive 
of fever and ague. This is no news in this 
country—at least uot theoretically; bul 
have any of our readers proved it 
To Cure Ringworm. 
A correspondent of a Cincinnati paper 
saysTake the hack of a silver watch or 
any smoot h piece of silver, rub on and around 
the sore a few minutes four to six times; i 
will soon cure it. At least in this way I 
cured factory children some forty years ago, 
aud I do not recollect it to have failed once. 
• _ 
About DiwU'Oriiie lira I'd*. 
B., Rush, N. Y., asks, “How should a 
person manage who does not want a beau 
He should hang himself; for a boy nr man 
who desires to rid himself of this insignia 
manhood, must he too foolish lo enjoy 1 
