tation so as to injure its texture. Or perhaps 
portions ofuncbnrned cream become mingled 
with the butter, thereby not only lessening 
the quantity of butter from a given quantity 
of cream but materially injuring the quality 
of the butter. Again in order to preserve a 
nice flavor and color as well as fine texture, 
the mass of cream while churning must not 
be allowed to rise to a high temperature. 
cious metals which from year to year goes 
on at an enormous rate, must still further 
enhance the price of lands. So it seems to 
us there is little prospect of Eastern farms 
falling in value to the rates of ten years ago. 
It is possible that some of the dairy lands 
of Central New York may have a fictitious 
value at the present time. Still their near¬ 
ness to the great markets of the world 
and the limited extent of good dairy soils as 
compared with the great stretell of coiintay 
unadapted to this specialty, all lead us to 
believe that lower prices are not to be looked 
for. 
New York dairy lands, it is true, are dear 
when compared with unoccupied or wild 
lands of the West; still we think the aver¬ 
age price of good farms in New York cannot 
he considered high if the cost of improve¬ 
ments, roads and nearness to market be 
taken into account. Wc know many farms 
that can be bought to-day for about what 
the buildings, fences and other improve¬ 
ments have cost. When a large price per 
acre is offered for a farm, the buildings and 
Improvements should betaken into account. 
If we sell a farm, with good buildings and 
other improvements, at a high price, and 
purchase cheaply one that is run down, 
both as to soil and buildings, the latter may 
be altogether the dearer of the two, notwith¬ 
standing both may be on an equality as to 
location. 
We do not wish to dissuade any farmer or 
dairyman from accepting a good offer or 
from making a good bargain, we only cau¬ 
tion them to think twice before selling, and 
to consider whether they are really bettering 
their condition, or whether this betterment 
is founded upon an unsubstantial basis, and 
is, therefore, more imaginary than real. 
“ a , a knife, the edge of which resembles 
that of a chisel with a bevel or slanting 
edge, half an inch in the greatest width; 
the other end or handle consists of two for- 
eep blades terminating at a, a, in slender 
points, and forming spring forceps. The 
whole length from the cutting edge to the 
end of the pliers is about six inches; c, c, 
two broad hooks of silver or other metal, 
usbanbrji 
! wuuucura laying Ilgam. I Ills pny S 
than to have them clucking the most of u„, 
season. Of course, they have food in self- 
feeding boxes, and water. I usually, s a t llr 
day evening, when I gather eggs, take all 
the broody hens and coop them when I d 0 
not want setters, and let them out the next 
Saturday morning ; should any more broody 
hens appear Monday or Tuesday, ] 
them iu the coop with the others,' and if 
they are not cured by Saturday mornhm 
they will show it Saturday evening and can 
llieii he returned to the coop,—L ockport 
Recent Fowl Importations. 
The August number of the Poultry Bulle¬ 
tin says that “ E. F. Gorton, Rochester, N 
Y., received per steamer Italy one trio p^,/ 
fridge Cochins, from Henry Brldon <>f 
Bingley, England. They are beautiful i,j,, s 
and of fine plumage. J. Clarence Sidri.t 
Englewood, N. .T., received from Hen my 
Beldon twenty-nine Spangled Silver 11am- 
burg eggs, twenty-two of which hatched- :l 
result, wc believe, unprecedented. Tin; 
chicks are strong and healthy, Wm. Simp¬ 
son, Jr., West. Farms, N. Y., received |„. r 
City of Washington, from John Cropland 
J r., Wakefield, Yorkshire, England, r„m' 
trios of Block-Red and one trio Brown-Red 
Game Bantams.” 
Mr. C. E. Tuttle, Boston, Mass., has also 
imported from England a trio each of Cin¬ 
namon Cochins and Black-Red Game Ban¬ 
tams, which arc said to be exceedingly tine 
birds. 
IUiirkiiiK Fowls. 
The best plan is to sew a piece of list 
round the leg. If it, is a feathered lien, tlu n 
sew the list so that it shall hold without hc- 
ing tight enough to destroy the feathers. 
This w ill be accomplished if the upper edge 
of the cloth he put beneath a stout feather, 
and thelower sewn a little more tightly than 
the top. The material is so soft and pliable 
that it does not injure the feather; if ii hr a 
good broad strip it will do no Injury. It 
need not be tight. It will not slip over the 
foot; it cannot passover the body. Tlienrt- 
vantage of this system is, that if live or six 
broods run together, they may always he 
distinguished by the color of the worsted 
round their legs. 
NEW YORK DAIRY FARMS. 
A CORRESPONDENT asks whether the high 
values set upon New York dairy farms of 
good quality, eligibly located as to market, 
are not fictitious; and whether such lands 
arc likely to fall again to the old standard of 
prices before the war? lie says:—”1 have 
a farm for which T am offered what seems to 
me a large price, and I sometimes think it 
would be better to sell and then wait a year 
or two and purchase a farm when land is 
cheaper. Many say' that land will go down 
in price to where it was before the war, and 
I would like your opinion on that point.” 
I. As a general rule ive do not approve of 
farmers selling their homesteads without 
they- are absolutely certain of bettering their 
condition. If a farmer lias a good farm, well 
located and which suits him, he should hesi¬ 
tate about selling it, even though the price 
offered be more than its market value. There 
are some things about an old homestead that, 
when once sold, are not easily replaced, and 
for which mere money, not unlrcqucntly, 
must prove an unsatisfactory substitute. 
Money cannot always purchase contentment, 
and it is of some consideration to a farmer 
to be well satisfied with his farm and to love 
it as a home. If one desires to abandon 
farming, or dislikes Ids location and knows 
where he can purchase to better his condi¬ 
tion, it may he well enough to sell for “ what 
seems to be a large price." But for a farmer 
to sell and stop business for a year or two, 
spending the time looking about in order to 
get a desirable location, under the impression 
that land is to bo very much cheaper than 
now, is of doubifid 
each half an inch in widtli and one and a- 
half in length; b, an elastic bow, six inches 
long, made of whalebone or ratan, about 
the thickness of a large quill, and split 
horizontally into two pieces. To the ends 
of this how the luoad hooks are attached 
by strong cords about half an inch long. 
At the end d, the cord embraces only the 
lower half of the split, bow, whilst. * both 
pieces are Included in the string, at the end 
€ >fy is a small ring which encircles both 
portions of the how. When the hooks are 
first put in ami only half the strength of 
the how is required to act upon them, this 
ring is slipped to the end c ; but if the whole 
strength of the bow is needed to force the 
hooks apart and stretch the wound open, 
the ring is passed toward the end d; thus, 
by means of the split bow and sliding ring, 
the strain upon the hooks can he increased 
or slackened at pleasure; i, a tube of silver 
or other metal three or four inches long, 
made square at the upper, and flattened at 
the lower end k, to the width of three- 
tenths of an inch; this tube is for the pur¬ 
pose of passing the fiber or hair ligature rn, 
forming the loop n; g, a narrow curved 
spoon, the slender handle of which tapers 
dasher is important. Mr. Slaughter has 
made numerous experiments with differently 
formed dashers, and bus finally Hit upon a 
form that, gives much better results in its 
operations than any dasher heretofore used. 
We give an illustration of the dasher and its 
proportions as adapted to the “ two barrel 
churn,” The two pieces a, a, forming the 
dash, are twenty inches long by six inches 
broad. They are halved together in the 
center so as to form a cross, the handle of 
the dasher going through botli pieces at b. 
The holes e, c, are made by boring with a 
lJs inch hit into the arms, hut not quite 
through. Then, in the center of this cavity 
a inch hole is cut through the arm. The 
holes d, d, are made in the same way, and a 
slot connecting the two is cut partly through 
the timber, in the center of which a narrow 
slot goes entirely through the arm. This 
forms the lower side of the dash, the upper 
side being shown in the subjoined cut 
ORANGE 00. DAIRYING.—NO. I. 
expediency. In a ma¬ 
jority of cases these speculations do not 
succeed. 
1 lie cost of living, and of moving from a 
place, will make a large inroad upon the in¬ 
come Ilf a man Who has no settled business, 
and unless the income is ample, there will be 
great liability that the principal will be en¬ 
croached upon, so that the few years spent 
in looking about and waiting for good oppor¬ 
tunities to turn up, must leave him poorer in 
of Orange Co., N. Y., we find some late im¬ 
provements worthy of note. Calling upon 
Mr. A i ,anson Slaughter, the originator of 
the American butter factory system— and 
who this year has the management of the 
“Michigan Butter, Cheese and Milk Co/s 
i” located between Goshen and Mid- 
were very much interested in 
Factory, 
dletown—we 
the operation of a new form of churn dasher 
introduced at this factory the present season. 
Mr. Slaughter has had large experience in 
butter manufacture, and in the management 
of butter factories. From his experiments 
with different kinds of churns, he is decided¬ 
ly of the opinion that for quality and quan¬ 
tity of product, from a given quantity of 
cream, the dash churn is to be preferred, and 
most especially is this form of claim to be 
recommended for butter factories. In this 
opinion the butler makers of Orange county 
pret ty generally agree, and as the old-fash¬ 
ioned dash churn is not a patented article, 
its recommendations to favor must rest upon 
its merits alone. 
For butler factories Mr. Slaughter pre¬ 
fers the " two barrel size "and lie says they 
should he made with as little bilge as possi- 
IHRcrciice in Bears. 
The Germantown Telegraph very truly 
remarks that “ there is a vast difference in 
the flavor of eggs. Hens fed on clean, 
sound grain and kept on a clean grass run, 
give much finer flavored eggs than liens 
that have access to stables and manure 
heaps and cat all kinds of filthy food. Ileus 
feeding on iisli or onions flavor their eggs 
accordingly—the same as cows eating onions 
or cabbages, or drinking offensive water, 
impart a bad taste to Mm milk and butter. 
The richer the food the higher the color of 
the egg. Wheat and corn give the best 
color, while feeding on buckwheat makes 
the eggs colorless, rendering them unlit for 
some confectionary purposes." 
accomplished by degrees, and in connection 
with other farm operations, a saving has 
been made, or I lie actual cost is not counted 
at all. An expensive barn, perhaps, is to be 
built, and the farmer gets out and hauls stone 
lor tlie basement and collects bis material 
over a series of years, by taking advantage 
of opportunities -doing the work by “piece 
meal,’’ when the teams are idle, and in re- 
t ii rn journeys occasioned by ordinary and 
necessary farm opera tions. We have known 
instances whore the expense by such man¬ 
agement has been reduced at least a third, 
ami sometimes much more, titan it would* 
have been to set to work to make the con¬ 
templated improvement in a short space of 
time. 
Then, again, if one is well satisfied with 
his farm and location and is doing well, why 
sell out and tl‘V an uncertain l.v 9 At.,./.. 
(•npcH iu Chickens. 
Tell New Subscriber, Skanealeles, N. Y., 
to mix spirits turpentine with the food lie 
gives his chickens, a tablespoonful in three 
quarts of meal, three times a week. Have 
tried it often, and recommended toothers, 
and never knew it to fail to cure and prevent 
a spreading of the disease,—M., _Y< to York. 
In answer to the “New Subscriber," what 
will cure gapes in chickens, give them two 
tablespoon fills of strong pepper. Myself ami 
many others have used it, and it never failed 
when given in the right time. The reason 
of their having the gapes is worms in their 
craws, and the pepper kills the worms.—H. 
Lower Side of Dash. 
We saw the churns in operation with the 
improved dasher and with other shaped 
dashers, all operated together at the same 
time and with the same power, and it was 
plainly evident the improved dasher did the 
best work, while the temperature of the 
cream 
Kiddies” Trying to Sec what they cun I)o. 
J. H. K., Montgomery Co., N. Y., writes 
ns: “ Seeing and reading a vast amount of 
queer Hungs and freaks in relation to poul¬ 
try, in your paper, I wish to give a design of 
two eggs (about one-third natural size) 
coupled together, which I took from my hen 
which we tested from time to time, 
"was more even and lower than in the other 
churns. 
In some sections the large dash cliurn is 
constructed with a hoop at the top to receive 
the churn cover. This causes considerable 
trouble in cleansing, as particles of cream 
and milk are liable to work down between 
the hoop and staves, thereby becoming foul 
unless extra care and labor be taken in 
cleansing. In the Orange county factories a 
part of the staves are cut away to receive the 
churn cover, thus doing away with the cum¬ 
bersome hoops and rendering the churn neat¬ 
er in appearance and more easily cleaned. 
lii'K Weakness. 
Mrs. L. W., Port Orange, Fla.—Undoubt¬ 
edly your Brahmas are afflicted with wlmt 
is termed among fanciers “ leg weakness.” 
Tiiis disease frequently occurs in high-fed, 
fast-growing chickens. Give your birds so 
afflicted animal food once a day, and in 
warm weather dip their legs for a few 
minutes in cold water; also give them three 
or four grains of ammonio-citrate of iron 
dissolved in water and mixed with meal 
feed. By all means keep them from the wet 
grass.__ 
Poultry Rnisinc on a Lame Scale* &e. 
E. A. W., West Meriden, Conn,— We me 
not aware of any establishment in the United 
States where poultry is raised on a large 
scale, as a business. The Messrs. Lelands 
of Rye, N. Y., may he able to give you the 
information 3 r ou desire in that matter. Such 
an establishment as you speak ot would do 
better in the East than the West, as the eggs 
and chickens would always find a ready sale 
in New York city at remunerative prices. 
One-Third of Natural Size. 
roost lately. They are what are commonly 
called soft-shelled eggs. The outline will 
show how strangely they are connected to¬ 
gether. Both eggs contained yolks and al¬ 
bumen—the connection contains albumen 
also.” 
Mr. Newman of Livingston Co., N. Y., 
also sends us a draft of an egg laid by a lien 
belonging to Mr. Westcott of that county. 
He says:—“ 1 have seen in the Rural New- 
\ ORKER. several sketches about singular 
CAPONIZING INSTRUMENTS, &c. 
I nAVE read somewhat, in the Rural 
New-Yorker, of the mode of caponizing 
fowls, but have never seen an illustration of 
the instruments used for that purpose or a 
description of them. Will you have the 
kindness to give a description and illustra¬ 
tion of them Mi rough the Rural, and if not 
inconsistent with your rules, I should be 
glad to lie intormed where I can purchase a 
set, and at what price they may be obtained. 
J. C. Peck, Unadilla, N. Y. 
The engraving herewith given represents 
a set of caponizing instruments, and a full 
description, iu detail, of the mode of mak¬ 
ing enpons, with illustrations of tables, &c., 
will he found in the “People’s Practical 
Poultry Book,” which may be obtained at 
the office of the Rural New-Yorker. 
One-Half of Natural Size. 
freaks in hens; here is one we consider a 
great sight, and worthy of mention. The 
drawing is about half the natural size. The 
egg is soft-shelled, and has got the w T hite and 
yolk in each one.” 
Upper Side of Dash. 
The agitation of the cream over the whole 
mass should be as even and uniform as pos¬ 
sible in order that all the cream be turned 
into butler at about the same time. If the 
agitation is too rapid, or it be unevenly dis- 
tbrougb tb o mass, a part of the 
cream will come to butter while a part will 
remain unchanged and by the time the whole 
mass is churned the particles of butter first 
formed will have been beaten up iu the agi- 
To Rid Fiercons of Lice. 
G. B. D., Rahway, N. J.—The best thing 
to keep vermin out of your pigeon loll is 
cleanliness. By dusting sulphur into oi 
under the feathers of your birds freely twice 
a week for a few weeks you will rid them o 
lice. Alter that take the pigeons out ol the 
coop and fumigate it thoroughly with brim¬ 
stone. 
Hens Wanting to Set. 
I fend no difficulty in breaking up broody 
bens. I have stationary coops about four 
by six feet, covered, with roosts; ashes six 
inches deep for floor, which I add to as 
often as necessary. In this I put from one 
to twelve broody bens, and one week’s con- 
