from constitutional delicacy 
wet or cold. There is no sp 
, or exposure to 
after being reduced also to a powder, is even¬ 
ly mingled, with the sugar, through the salt. 
VVe tested the butter made at Mr. Slaugh¬ 
ter’s factory and found it of delicious flavor, 
with that line texture and color that would 
feet in length, thus making an implement 
much more convenient for removing any lit¬ 
tle mote from the milk than the common 
skimmer. The subjoined cut (Pig. 1) rep¬ 
resents the form of the “ mote skimmer.” 
In washing the butter another little de¬ 
vice is used which appeared to us to be a 
decided improvement over the old methods. 
The batch of butter or churning, say of about 
twenty to twenty-five pounds in weight, is 
laid upon the butler worker and water ap¬ 
plied from a sprinkler, or small watering 
we feel that we would rather he the most, 
forlorn little dish washer in a little brown 
house in a quiet country nook than to he 
queen of the fashionable Monde. You don’t 
believe it ? You would if you could look 
upon both pictures, and see the back of the 
picture as well as the side toward you. There 
are women here who are w’aited upon like 
princesses; they have a maid to arrange 
their hair, and their store hair (some here 
wear wigs costing as high as three or four 
hundred dollars), to take care of the cliil- 
ence. 
their experience. 
R 
piimj fju^banirrg. 
ORANGE 00. DAIRYING.—No. H 
Butter Mnkinar Appliance*—A New Butter 
Package. Arc. 
Ik butter making, as in almost every other 
kind of work, the labor is lessened and the 
object accomplished with much more facility 
and satisfaction, by having the proper appli¬ 
ances and in knowing how to use them. In 
the factory managed by Mr. Slaughter we 
noticed several little things for expediting 
work, wLich might with ^ 
profit be introduced into Jr 
o l ii e r establishments. if 
One of these little ap¬ 
pliances is the ‘‘mote 
skimmer," for taking off H 
specks, flies or any small 
particle of dirt that hap¬ 
pens to lull upon the milk 
after it has been strain¬ 
ed, either into the can or 
vat. This skimmer is a 
small tin cup, the inner 
surface being concave .. 
and free from sharp 
angles, and in the bottom 
of which is placed a fine a13 l 1 
wire strainer, about an 
inch in diameter. It is Fig. 
nmviflfq! with nn nruidlil luinrllo anm/> 
pot. n is provided wan a rose nozzle so us 
distribute the water over the mass in num¬ 
berless small streams. The watering pot is 
held with the left hand and the butler work¬ 
ed with the right band at the same time, by 
applying the lever, going rapidly over from 
one side of the mass to the ot her. The butter 
being on the inclined slab or bed-piece of 
the butter worker, ihe buttermilk flows off 
readily, and by a few movements of the 
lever the buttermilk is expelled, and when 
the water flows from the mass without be¬ 
ing discolored, the process of washing is 
completed. The cut (fig. 2) illustrates the 
watering pot used. 
Fro. 8. 
It should be of small size, or no larger than 
can be conveniently handled with the left 
hand in the manner above described. The 
water falling in a spray over the whole sur¬ 
face of the blitter cools it and gives the 
proper degree of hardness for working with 
the lever a point of considerable importance, 
especially in hot weather. The buttermilk 
having been expelled the batter is now ready 
for salting, and the butter worker is used for 
incorporating the salt evenly through the 
mass. 
Does Sitlipru-r Injure Butter? 
Considerable discussion has been had re¬ 
cently in lhe papers about the use of saltpe¬ 
ter in butter—some holding that it cannot 
be healthful, even though employed ill small 
quantities ; that it adds nothing to the flavor 
or quality of the butler; that it. lias no pre¬ 
serving properties, and hence should be ban¬ 
ished from the dairy by all good butter 
makers. Without entering upon an elabo¬ 
rate discussion of this question, it will suffice, 
perhaps, to say that much of the “hue and 
cry” against the judicious use of saltpeter as 
a preserving agent for meats and for butter, 
is, in our opinion, not well founded, and is 
creating needless alarm in the minds of 
many. Indeed, we believe that the evils 
complained of from iis use ave more imagi¬ 
nary than real. Saltpeter has been used 
from time immemorial in curing’ meats, and 
of the thousands who thus annually employ 
it we have yet to bear of u single well au¬ 
thenticated ease where it. has proved hurtful. 
We have used it for years in putting down 
beef and in curing hams for family use, and 
our neighbors have so employed it for years, 
mul neither ourselves nor any member of our 
family, nor any of our neighbors have at any 
time experienced any ill effects from Lbe use 
of saltpeter so used. Doubtless saltpeter 
maybe used in quantities to.be hurtful to 
health, ami so may common salt, or pepper, 
or sugar, or tea, as well as many other ar¬ 
ticles of food considered harmless. Saltpeter 
in the small quantities recommended for 
curing meats, we do not believe to be hurt¬ 
ful, while we know that (to our taste at least) 
it improves their quality. Others, however, 
may hold a different opinion, and may have 
a different experience, but if saltpeter has at 
any time proved hurtful in any particular 
case or to any particular person, we should 
be glad to see a record of the facts, rather 
than loose statements founded merely upon 
the whining of newspaper correspondents. 
If it has proved hurtful, then refrain from its 
use, but let us have the proofs. 
Now the butter makers of Orange Co. 
claim that by the use of saltpeter butter will 
retain its flavor and keep sound longer in 
hot weather than when it is not used. Mr. 
f Slaughter says he has made many direct 
experiments to test this ^ 
point, and in every in- r k - f- n i j f 
stance the samples of but- p L' 1 ifm 
ter cured with saltpeter B-'lll jjiW - 
kept sweet longer and 
were better saved than 
, , Flo, 8.—Five-pound 
those samples where it was p«k»»«. 
not used. For curing butter made in summer 
the following mixture is used at the Orange 
Co. factories, viz:—For every twenty-two 
pounds of butter, sixteen ounces of salt, one 
teaspoonful of saltpeter, and a tablespoonful 
of the best powdered white sugar 
In preparing this mixture, Ashton salt is 
put under a roller to crush alt lumps; it is 
then run through a sieve, and the saltpeter, 
Fig. 4—Case with Packages Arranged for 
Market. 
command the highest price in market. Here, 
also, we saw (to us) a new butter package. 
Small return butter pails, similar in con¬ 
struction to Westcott’a “Return Pail,” and 
each holding five pounds have been used in 
sending the butter to market. These little 
packages or tubs are provided with a cover 
which fastens with a clasp. They n re very 
neatly made of oak and hooped with brass, 
which gives them an exceedingly handsome 
appearance They arc, when filled, packed 
in cases, twelve packages in a case, in tiers 
one above the other. A board is placed 
between the upper and lower tiers. The 
cuts (tigs. 3 and 4) represent the package and 
the manner of packing. 
There is a cleat running round the box on 
Lbe inside, about the bight, of the packages, 
so that when the first six packages are ar¬ 
ranged in place the division hoard goes down 
upon Hie cleat, covering the lower packages, 
and upon this hoard the upper tier of pack¬ 
ages is placed. The lid of the case is then 
brought down and fastened with u clasp, 
and the packages go safely to market, wit li¬ 
mit shaking or moving. The butter in each 
package is stamped with a mold, so as to 
leave an imprint of the maker’s name under 
a rose. The wholesale price received at the 
factory during the first, part of August, was 
thirty five cents per pound, though for small 
lots forty cents was charged, The butter¬ 
milk finds ready sale at about fifteen cents 
per can, and at the lime of our visit eight 
cans were being made per day. 
tonwstfr (B co it out n. 
DISCONTENTED HOUSEKEEPERS. 
Long Branch, N. J„ Sept,, 1871. 
We used to think, half a dozen years ago, 
when the tread mill of house work on a dear 
old farm in the interior of the Empire State 
left us at the end of each year apparently 
where it bad taken us up in the beginning, 
that the life of a farmerine was at, best a dull, 
prosy, wearisome existence, with but little 
vivacity or color to give it relief. The news* 
pa pers brought us abundant news and gossip 
of the fashionable world, and especially of 
the loiterers at summer resorts, of their 
gftyety, their expenditures and their apparent 
enjoyment. It all seemed so different from 
dish washing and bread making; why should 
one life hold so much freedom and largeness, 
and another be so cramped with small duties 
and unending toil ? The question repeated 
itself day after day, but found no answer. 
Thousands of women are to-day asking a 
similar question, and feeling that the drudg¬ 
ery of their lives is unjust and unbearable in 
comparison with the glitter and show of 
their “ more favored sisters.” 
If it were possible for all women to ex¬ 
change places, each with the other, for a 
brief lime, contentment would supervene 
upon a return of each to her own condition, 
such as the world never saw. Of all the 
laws, known or unknown, none is more 
eternally unchangeable than that of Com¬ 
pensation. It envelopes everything, only we 
do not always recognize its presence. The 
fashionable woman, who answers to the de¬ 
mands of fashion, receives smaller compen¬ 
sation in return for her martyrdom than the 
plain housewife does for the faithful dis¬ 
charge of her homely duties. We write witli 
a vivid picture before 113 , and one we have 
looked upon for several days in succession, 
at this well known watering place. We see 
nothing particularly different from what one 
always sees at a summer resort ; but the re- 
seeing revives the old thoughts that once 
suggested mutiny, and impels us to say a 
word of cheer and comfort to the tired hearts 
that wish for the magic ring, so they could 
turn their toil into “ recreation,” and their 
calicoes into point lace and silk. There is a 
favorite camp meeting ballad that sings— 
11 I’d rattier be the least of them 
Who are the Lord's alone. 
Than wear a royal diadem 
Ana sit upon a throne.” 
And so after days of mingling with (bejew¬ 
elled, painted, liepimniered, puffed and pow¬ 
dered, laced and frilled women who const!- 
A.-A.. At. . It _ 1 n P t * I 1 1 I o « 
(! bf jJonltrn-Uarb. 
POULTRY NOTES AND QUERIES. 
Coop to Take Poultry to Fnirs. 
Will any of the readers of the Rural 
New- Yorker give us a plan of some kind of 
a coop in which to take poultry to a fair?— 
T. M. H., Rochester, N. Y. 
The best thing we know of for transport¬ 
ing poultry in, to fairs, is the English “ Ham¬ 
per basket.” We have frequently seen them 
used, but are not awiye where they can be 
had. In lieu of a better thing, we can rec- 
closed coop. 
ommend the “ Close Coop,” an engraving of 
which is herewith given. It is not a patent, 
andean be made by any one conversant with 
the use of a saw, hammer and nails. It can 
be made of half-inch boards. A, A, are slats 
raised for admitting the fowls; B, B, doors 
dren (if there are any), to dress, lace, paint 
and pencil them, they have a fortune in jew¬ 
els, another in dry goods, and still another in 
horses, carriage and equipments; they pay 
three, four, or live hundred a week for apart¬ 
ments, and "husband” foots the bills. It 
reads like a fairy story, and of course they 
must be happy, you think. II their happi¬ 
ness were measured by yours, small as yours 
may be, it would look pale and meager in 
comparison. It culminates in emptiness, 
vexation anil disgust. The bight of summer 
happiness lies in a clean calico gown, abso¬ 
lute freedom from conventionalities, and a 
large tree spreading its branches above a 
clean,green sward. Anybody who lias those 
at their hniid^Mofecnvy nobody, but reckon 
herself blessed among women.— m. a. e. w. 
-AAA- 
ODDS AND ENDS. 
Sweet Corn Piuliliuir. 
Grate the corn from twelve ears ; add four 
well beaten eggs, a quart of sweet milk, a 
little butter and a pinch of salt. Bake two 
hours. 
Green Corn Fritter*. 
Grate the corn from six ears; add one 
tablespoon fill of cream or butter, one of flour, 
pepper and salt. Fry in hot lard. Fat should 
always be hot for frying purposes. 
Conking Potatoes. 
A gentleman wishes‘ Domestic Economy” 
to remind cooks that the only perfect way to 
cook Irish or sweet potatoes, is with the skin 
left on. 
Fruit In Pie*. 
When, oh when, will women cease to 
commit the folly of putting fresh, whole¬ 
some fruit, of any kind between layers of 
pastry, and bake all in an oven ? Nobody 
can say an intelligent word in favor of so 
doing. It is an outlay of time, toil and ex¬ 
pense for the express purpose of spoiling 
both the delicious flavor of fruits ns well as 
their wholesomeness. Common sense and 
fashion go hand in hand in exterminating 
pies from the domestic kingdom, and in pro¬ 
tecting ripe fruit from the sacrilegious hands 
of pie makers. 
How I Dliide Starch. 
I took soft, while corn, cut it off the cob 
with a sharp knife, put into a coal oil cask, 
(previouslycleaned,)about a peck at u time; 
pounded the same with a kroul pounder 
until the corn was in a mush; poured no 
water into it; took it, after being well pound¬ 
ed, out of the cask, put it into another cask 
or any kind of clean barrel that will hold the 
same; put a sufficient quantity of water 
upon it, and let stand over night. In the 
morning, poured off the water, squeezed the 
pomace through mj r bands; a press (cider or 
lard) would have been better, poured the 
residue, (i e., starch and water,) into a sack, 
let it drain until nearly dry, then put it out 
to dry in the sun. 
A person can, in a few hours, get up 
enough starch iu that way to do a large 
family for a year. —c. a. p. 
- — — 
Domestic Inquiries.— A constant reader asks 
information in regard to malting “good grape 
wine." We hope she doesn’t propose making it 
for soeiai purposes. 
FOLDING COOP. 
to be closed in transporting, and which may 
be thrown open when desiring to exhibit the 
fowls; C is a button or clevis, with which to 
fasteu the doors when shut. Holes with an 
inch auger can be bored in the top and ends 
to act as ventilators when the coop is closed. 
There is another coop in use, which is 
FOLDING COOP CLOSED. 
termed the “Folding Coop,” two views of 
which we give in this connection. It is pat¬ 
ented, and costs some $3 or $4 each, hut the 
only advantage it has over the “Close Coop” 
is the manner of packing and putting it up— 
the advantage claimed for it by the patentee 
(of showing the fowls off to better advantage 
and lightness of the coop) will hardly pay 
those who wish to use a coop once a year, 
while we contend that the “Close Coop” 
can be used ns readily for the rearing of 
young chicks us any we have ever seen. 
“Is It Roup ?” 
I desire information relative to a disease 
which lias attacked my fowls, and which 
does not appear to he described in “ The 
People’s Practical Poultry Book.” A sore 
breaks out on the comb and gills, and on tbe 
lid of tbe eye, (something like warts.) Tbe 
lid swells and closes tbe eye; tlie nostril also, 
as described in treatment of “roup;” ap¬ 
pears to tic stopped up with a sore (scab.) 
Some of the fowls appear logo entirely blind. 
In tbe older ones, lbe comb droops. I have 
lost none yet, except such as I have killed, 
believing they were past cure. Tbe points 
wherein tbe disease does not answer to your 
description of “ roup,” are that lliere appears 
to be no frothy substance in the eye, and 
that the fowls appear disposed to eat well, 
only failing to do so when they become so 
blinded as to be unable to see the food. 
Then they continue to pick at random. As 
described in “ roup,” the “ foetid smell is un¬ 
bearable,” or almost so. 
I have begun treatment for roup, on the 
chances that 1 cannot do more harm than 
tbe disease if left to itself, and in tbe mean¬ 
time would be glad to know if you can rec¬ 
ommend any course more suited to tbe par¬ 
ticular disease. It you will give such infor¬ 
mation as you have, either through the Ru¬ 
ral New-Yorker or by letter, I will 
esteem it a favor.—H. M. Abbett, Colum¬ 
bus, Oa., 1871. 
The disease attacking your fowls is a 
species of roup. We have recently read a 
case iu the London Field almost identical 
with that troubling your birds. Tbe editor 
says it is a specific inflammation of tbe lin¬ 
ing of the membrane of the air passages of 
the nose. Undoubtedly the disease arises 
• —vua- 
ease, that we are aware of, but dry shelter 
stimulating, peppered food and iron may be 
given with advantage. Cram each bird 
afflicted twice a day with one grain of sul¬ 
phate of iron, three of cayenne pepper and a 
dessert spoonful of cod liver oil made into a 
stiff mass w ith meal. We have used this 
mass with good effect in chickens that have 
been badly afflicted with the incipient stages 
of roup. If the head of the birds feel fever¬ 
ish to the touch, bathe them in milk-warm 
salt and water or warm milk and water three 
or four times a day. A little mustard and 
flour of sulphur given in the water they 
drink will also prove afficacious. 
Dimension* of Mr. Van Winkle’s Hennery. 
In response to an inquiry in the Rural 
New-Yorker of Aug. 19, Mr. Van Winkle 
sends us the following description of the 
dimensions of his hennery:—“It is 6 feet long, 
12 ft. wide; hall way 3 ft. wide running 
through the building to the last pen, Ench 
pen is 8x9 ft.; dropping boards 1J^ ft. from 
ground ; roost 7 inches from the dropping 
board and directly over, and about, 4 inches 
wide, crescent-shaped. Southerly front ele¬ 
vation 4 ft. high, roof 12 ft. from gutter to 
apex. Northerly side elevation 0 ft. roof 
0 ft..; higlit. from floor to apex, or angle of 
roof, 13 ft.; highest point. Ventilators on 
the north roof, 2J£ high by 2 ft. wiile ; there 
are four of them. On the southerly side the 
ventilators are 2 ft. by high. Openings, 
or doors for chicks to run in and out, 1 ft, 
high by 8 inches wide. A glass window in 
the roof for each pen, runs from the gutter 
to within one foot of the top of the roof and 
3 ft. wide, and permanent, to keep it from 
leaking, inner runs are 33 ft,, long by 8, 9 
and 12 ft. In width ; outer runs from % acre 
to 1, 2 and 3 acres. I would not advise to 
place more Ilian 25 chicks In a pen. I 
sprinkle my hunnerys and inner runs with 
one teacnpful of carbolic acid to a gallon of 
water. The whole bouse is cemented and 
three inches of sand strewn over the cement, 
which sand is changed about once every two 
months. A drain extends all around the 
bouse. The foundation rests on locust posts, 
placed three feet into the ground. In hot 
weather, the windows are shaded with thick 
muslin shades, which, with ventilators open, 
keeps it very cool and pleasant. The house 
is cleaned every morning and is as sweet as 
the outer atmosphere. I forgot to mention 
tbe nest boxes are placed under tbe drop¬ 
ping boards with the closed cud outward.” 
St ii ii tin ir the Growth of Chicken*. 
Do you know of any means by which 1 
may stunt the growth of chickens? If so, 
please let me know how through thecoliimns 
of the Rural New-Yorker, as soon us pos¬ 
sible, as I inns! know soon. 
Will not “The American Egg Producer” 
have the same effect on fowls as arsenic has 
on horses? They thrive and very quick 
while they arc fed it, but take it away from 
them and*they are worth nothing, if they 
do not, it would be a valuable tiling; if it 
would have that effect, it would be just the 
opposite. Please inform me on these two 
fads.— A. S. P., Scranton, Pa. 
We have never had any experience in 
trying to stunt chickens, if our correspond¬ 
ent is desirous of breeding small fowls wo 
would recommend to bis consideration the 
Black Game Bantam. Those of our read¬ 
ers, however, who have experimented in 
stunting fowls will oblige A. S. P., by ma¬ 
king the process known. 
We have no knowledge of the effects of 
“ The American Egg Producer,” and do not 
desire to try or recommend it. All that is 
necessary to produce plenty of eggs is good 
care of fowls—giving them good, warm quar¬ 
ters, and wholesome food and drink 
Pip in Cliickens. 
I have recently engaged—as an amateur 
—iu the rearing ol limey poultry. Thus tar, 
however, my loss of young chicks, from 
pip, has been qwile frequent. If some one 
or more of your readers would give me some 
prompt and efficient remedy 1 would be 
greatly obliged.—J. B., Raton Rouge, 1871. 
With a sharp knife take off the yellow, 
horn-like scale you will find on the Under 
side of the tongue; give the chick, liiree 
limes a day, for a week or so, two or three 
grains of black pepper in butter, and a cure 
will he effected. That has been our experi¬ 
Blooily Flux. 
R. A. B., Cicero, N. Y.—We have never 
had any experience with fowls that have had 
this disease. Though we have seen recom¬ 
mended for birds having this complaint, 
boiled rice and milk, and mild ale, warm, 
with a little chalk and magnesia given us 
food twice a day. For drink they should be 
given fat broth or sweet milk, warm, and 
nothing else until the abatement of the dis¬ 
ease. __ 
Camphor for Gapes. 
A writer in the London Field says 
“ Some of my game ch ickens had the gapes. 
I gave them a small piece of camphor gem 
and sent them to roost, the camphor drench¬ 
ed down with camphor water; next morn¬ 
ing they were all well.” Let our readers who 
are so unfortunate as to have birds afflicted 
with tbe gapes try the remedy and report 
