CORE* 
GO 
GO 
be j.lauIfrn-Dari). 
SPOILING THE GOOSE EGGS. 
My mother used to think, said Aunt 
Fanny to a group of youthful listeners, 
that in order to have geese eggs hatch, it 
was necessary to handle t hem with the great¬ 
est care, and that on no account must they 
be carried over a stream of running water. 
She hud heard the saying from childhood, 
and I suppose, never stopped to consider 
whether it was founded on reason or not. 
One spring, when I was about twelve years 
old and my brother JOB fourteen, mother 
resolved to set some geese eggs. “ Fanny,” 
she said, “ is getting to be most a young 
woman, and it is time J was raising some 
feathersthough, for the matter of that, 
she needn’t have done it, for I’ve never 
needed but one bed, bo far, continued aunty, 
in a tone nowise regretful; ihou recovering 
the thread of her story, she proceeded : 
One Friday afternoon, at Preparatory Lec¬ 
ture, mother heard that Aunt Dilly Dun¬ 
ham had geese eggs to spare; and more¬ 
over, that she would exchange them for 
lmilfc’ eggs, one for two. So, early the next 
morning, mother started .Joe off to make an 
egg trade with Aunt Dilly. He Imd to go 
about a mile and a-half on foot. it would 
never do to ride old Tip, she suid, lest the 
jolting should addle the eggs; “and mind 
you go cross-lots, through a corner of the 
woods, and keep this side of the creek, and 
then you will not have to cross the bridge 
near the house at all.” “ Mother, I don’t 
In Rural New-Yorker, August 20, 
1870, we gave a fine engraving of the large 
blue Pouter or Cropper pigeon, with a full 
description of the same. Among the small 
breed of Pouters in Europe, however, the 
Isabels are said to be the best variety. They 
derive their name from the color of their 
plumage. They are smaller than the Blue 
Pouter, with good sized crops, and lugs 
generally well feathered down and over the 
iStariintr the OrnwUt of Fowls. 
Will you inform me how to start the 
growth of my late hatched chicks, so that 
I may lie able to get them in full feather by 
the time cold weather sets in?—8. B. R., 
Markina u \ Mich., 1871. 
Otm experience has proved that cooked 
Indian meal, mixed occasionally with mash¬ 
ed, boiled potatoes, starts chicks into rapid 
growth. Hemp seed, mixed with the mash 
nr-M 
—=Mi 
■ - z, -c — r v*- — 
— — — -. 
W- 
m 
believe it would hurt those eggs a particle • i . . , , , 
... T , ,, . h r * ' > feet; being trim and neat in body, as show’ll 
if I should carry them over forty bndires. * ’ , 
in our engraving. In every respect they are 
ISATIKL POUTER, 1 k f OKOISTH. 
rty bridges, 
said Joe. “It is well enough to he careful,” 
answered mother; “ it is getting late in the 
season, and I don’t know where 1 could get 
any more if these should fail.” So Joe set 
off on his errand, lie returned about noon, 
with nine geese eggs which mother pul in a 
hen’s nest, in an old barrel, turned down on 
its side, behind the smoke house. She 
charged us children to keep away from the 
nest entirely, hut told ns that in four weeks 
site hoped to have a nice flock of goslings. 
That night, when Joe and I were out in the 
hack pasture after the cows, Joe said to me, 
“ Fan, mother will never get any goslings 
from those eggs if her notion is true, for I 
carried them over that bridge, and the high 
water was rushing through under there like 
everything." “ Why, Joe, how could you 
disobey mother so?” said I, reproachfully. 
“Because I wanted to know for myself 
whether that was a whim or not; and as 
for disobeying, I have not,” continued Joe, 
looking mighty innocent, “ Mother told 
me to go cross lots, and I did ; hut Rhe Did 
not tell me to come hack that way, so I 
came around the road.” “But you knew 
what she meant,” s^id I; but lie only laugh 
ed, and hade me not to tell. The caution 
was needless, for Joe very well knew I’d 
never tell of anything that would get him 
into trouble. 
Now father did not wish to raise geese, 
(what man ever did?) he said they would 
spoil more hay and grain than their necks 
were worth, besides being the peskiest 
tilings to have around, that ever was. Hi ill 
lie never opposed anything very much that 
mother wanted to do; hut ho thought, if a 
little stirring would keep geese eggs from 
hatching he would bestow a little attention 
on these. Accordingly when he and the 
hired man passed the barrel on their way to 
work, father would take hold and give the 
old hen and the eggs a good shaking, mother 
all the while being in blissful ignorance of 
these naughty experiments. 
But shaking and running water both 
proved harmless, for in good lime up came 
the old hen with nine ns promising goslings 
as ever were seen. Mother and I were de¬ 
lighted and stood feeding them, just as 
father, the hired man and Joe came in to 
dinner. I saw a comical look pass between 
the t wo men, and 1 knew by the expression 
on Joe’s face that the truth was coming out. 
“Mother,” said he, those geese eggs went 
twice over Mill creek the day I brought 
them home—once down by Aunt Dilly’s, 
and then again over the main road.” “ YVliv, 
Joe!” mother had only time to say, when 
the hired man spoke up, saying, “ And Mr. 
Gifford has given them a dozen good 
shakings in that barrel." 
Mother looked a Id lie as though she felt 
herself imposed upon, but she only said, as 
she went into the house, “ Joe, you are just 
like your father for all the world.” After 
that we raised our own geese eggs, ami if 
we ever wanted to set any, some of us would 
be sure to say, “ Now, .father, go and shake 
them.” O. A. s. 
Roulderfleld, 1871. 
a very beautiful and desirable bird. Their 
color varies from a light fawn tint to a pale 
yellow ; many of the German varieties hav¬ 
ing either distinct white or black bars across 
the wings, as will he seen by a glance at. the 
illustration. It is said that these birds breed 
freely and are, like the larger variety of 
Pouters, perfectly hardy, and require no 
Special attention to ensure their rearing 
their young with success. Wo saw beauti¬ 
ful specimens of these birds on exhibition at 
the Columbarian Society’s Show in New 
York city lust fall, hut are not aware where 
they can be procured ; our advertising 
columns should contain the information. 
POULTRY NOTES AND QUERIES. 
Chicken Cliolcrn. 
Is there no cure for chicken cholera, ns it 
is called? My chickens are again affected 
with it, after escaping last year.— F. L. Wot- 
uiso, Buffalo, Pa. 
A correspondent of the Department of 
Agriculture, writing from Iowa,says“ My 
chickens have been dying with cholera for 
the last two years,—even turkeys have died 
of the same disease. When I notice the 
fowls begin to droop and look sleepy, I give 
them three or four tablespoon In Is of strong 
alum water, and repeat the same the next 
day. I also mix their feed with strong alum 
■water, feeding twice a day for two or three 
days—afterwards once u week, Since com¬ 
mencing this practice I have not lost any.” 
Another good cure is to give as feed cooked 
Indian meal, red pepper, gunpowder and 
turpentine, mixed together. Put in a day’s 
given two or three times a week, is very 
strengthening to growing fowls. English 
breeders recommend barley mash as a good 
feed. We have never had any experience 
with it. Animal food given every two or 
three days, in small quantities, will he bene¬ 
ficial. Also a little sulphur mixed with 
their food, given once in two weeks—this 
promotes health and guards against vermin. 
liiforitiniion Wanted. 
I wish to inquire what ails my liens. 
They are the light Brahmas. They appear 
to loose the use of their hips partially. The 
first that I notice of them, they will be 
standing erect like a penguin, their hips 
slipping forward so that their bodies do not 
balauce on them.—A. J. W., Green#. 
Kara Production. 
J. 8. R., Providence, R. I.—We have 
answered your question several times in dif¬ 
ferent volumns of (he Rural New Yorker 
and will repel' what we have heretofore 
said, that, if you desire eggs for the table or 
culinary purposes, it is quite unnecessary to 
keep a cock with your liens. 
litirg 
ORANGE 00. DAIRYING.-No. ILL 
feed, for a dozen fowls, a tablespoon fill each 
of red pepper, gunpowder and turpentine, 
well mixed through the meal. Give them 
this food every other day for a week or so, 
and it will in most cases effect a cure. An¬ 
other remedy for this disease is, to one gal¬ 
lon of water add one ounce of hi-snlphate of 
soda; set. it where the fowls can drink il. 
As a preventive, it is necessary to have the 
roosting place of the fowls dry and clean; 
the place where they roost should he cleaned 
as often as once a week, and sprinkled with 
lime or wood ashes. Feed with dry teed. 
POUTER PIGEONS. 
You have of late favored your renders 
■with a number of pictures of fancy pigeons 
which are attracting considerable attention 
here. Since I saw them I have bought 
several pairs, and we should like to sec a 
picture ol tiie Pouter or Cropper pigeon.— 
F. M. P., Brandon, VI. 
ItwpiiiK Durkx, 
We fully agree in the remarks of the 
Farmer and Arlizan relative to the ease 
with which ducks may be kept. Tiieir ap¬ 
petite is such that almost anything which is 
naturally thrown to the pigs is acceptable, 
and on lids account many object to them, 
saying “ I hey eat too much.” It is no doubt 
true that more food is required to rear young 
ducks than chicks, hut this is overbalanced 
by iheir quick maturity, after which no 
more food is required for ducks than hens. 
Disease seldom finds its way into the duck 
yard, unless caused by feeding ducklings too 
much hard or uncooked food. Keep tiie 
young ducks from water, save enough to 
drink, until about two weeks old, then let 
them have full range. Ducks can he suc¬ 
cessfully bred in dry yards, with only a pan 
<>f water; but no farmer having a pond or 
stream of water convenient for ducks, should 
do without them, for in such cases very little 
food is required save, what can he found by 
them in and around such places. At early 
dawn they may be seen very active in 
“snatching up” the worms that find their 
way to the surface of the ground in pastures, 
1 hereby benefiting rather than injuring the 
soil. 
The Skim CIiihhhi JYlnnnfnciuie. 
In the making of butter under the butter 
factory system, the manufacture of “skim 
cheese” is an important branch of the busi¬ 
ness. Since the introduction of butter fac¬ 
tories there has been a constant effort from 
year to year to improve in the manufacture 
of skim cheese—to make a good flavored 
article, mellow, plastic, palatable, approxi¬ 
mating in quality to that obtained from the 
whole milk. The early samples of skim 
cheese were dry, hard, tough and very 
much inferior to those now produced. Ex¬ 
perienced cheese makers now entertain the 
hope that by a skillful manipulation of tbe 
milk and (lie curds, together with a proper 
manner of curing the cheese, very great im¬ 
provements are yet to he made in the char¬ 
acter of skim cheese; indeed, that it may he 
made to approximate more nearly in taste to 
good samples of whole milk cheese as at 
present furnished at the cheese factories. It 
has been found that certain specimens of 
cheese made from skimmed milk when 
handled under certain conditions and the 
cheese ripened in certain degrees of tem¬ 
perature and in an atmosphere tempered 
with a due amount of moisture, are mellow 
ami plastic and appear to the taste much 
richer in butter titan they really are. 
Now, if we knew the exact influence that 
brought about this result, and could reduce 
the manufacture and curing of the cheese to 
rules that would ordinarily secure a palata¬ 
ble product such as we have named, the ad¬ 
vantage gained would he of the greatest 
benefit. Of course we cannot, expect that, 
skimmed milk cheese will ever be made 
equal to that which may lie produced from 
whole milk ; but we have reason to believe 
that ihe quality of skim cheese may be 
greatly improved, and that even now, under 
skillful manufacture, it is not that despicable 
article of food that many imagine who are 
accustomed to associate skimmed cheese 
with that tough and leathery stuff known as 
the “ white oak” variety. 
Some of the cheeses which we tasted at 
Mr. Slaughter’s Butter factory were really 
fine in flavor, and of a mellowness in texture 
that would not disgrace the table of a “ good 
liver.” Accustomed as we are to test week¬ 
ly, and oflener, the best samples of cheese 
from some of the fancy factories of New 
York, wc feel competent to give an opinion 
in this matter. It is true the whole make of 
cheeses was not of this character, but if any 
portion of a lot can be so made it evidently 
shows that we are on the road to progress 
and that the expected result will be accom¬ 
plished. Mr. Slaughter believes that by 
manipulating the milk and curds at a very 
low, even temperature a much better cheese 
can l>e obtained from skimmed milk than 
when heat js employed in the usual manner 
as at the whole milk cheese factories. He 
has Constructed a vat with special reference 
to applying heal evenly. The healing ar¬ 
rangement is very simple and consists in 
| having a box-like cavity in the center of the 
bottom of the wooden vat and extending 
throughout its entire length, in which is 
placed a coil of steam pipe. 
This box cavity is about eight Inches wide 
and four or five inches deep, and the pipe is 
arranged so that the steam passing in at one 
end, as it traverses the coil is condensed, and 
the water formed pusses out at the same end 
of the vat and goes into waste water drain. 
The whole bottom of the vat and the box 
cavity is used for water, so that the milk in 
the tin vat is heated with the water that oc¬ 
cupies the space between the two vats. The 
coil of steam pipe is arranged in different 
sizes, so that in heating the water at either 
end of the vat may be kept at about the 
same temperature. Immediately above the 
steam pipes and covering the entire bottom 
of tbe wooden vat, is placed an equalizer, 
arranged with openings through which the 
water, while heating, circulates, thus giving 
a very equable temperature to the milk in 
all its parts. We tested the milk and the 
whey during the process of cheese making, 
placing the thermometer indifferent parts of 
the milk vat, and found but a slight shadoof 
difference in temperature, the variation at 
no time being more than a quarter of a de¬ 
gree. The simplicity of construction of this 
apparatus, and the results obtained, appeared 
to ur to he highly commendable. 
The skimmed milk, a part of which has 
set in the pool twenty-four hours, is mingled 
with another portion that has been set but 
twelve hours, and about in equal quantities, 
when heat is begun to ho slowly applied. 
When the mass has reached a temperature 
of 74° to 75°, no more heat is applied, and 
a. sufficient quantity of rennet is added to 
coagulate the mass in thirty-five minutes. 
The curds are cut with the perpendicular 
and horizontal knives into cubes. The 
blades of the knives are five-eighths of an 
inch apart, and Mr. Slaughter says he 
prefers that the curds he no further divided 
or broken up. After the mass has stood 
from ten to fifteen minutes for the whey to 
form, heat is begun to he applied and the 
curds gently lifted with the linnds so that 
all parts may he heated alike. The temper¬ 
ature of the mass is gradually raised to 84°, 
the highest heat allowed in the scalding 
process, and about one hour and a half is 
occupied in obtaining this temperature. The 
whey is drawn before the acid is developed, 
and the curds are thrown upon tbesink just 
so soon as the acid odor is detected. The 
treatment of the curd after it goes into the 
sink is similar to that at the whole milk fac¬ 
tories, except that a little less salt is used. 
The temperature ot the curd when the salt 
is applied is about 75’. The cheeses are 
pressed in fourteen-inch hoops, and when 
taken from the press are six inches high, and 
will each weigh about thirty-four pounds. 
In July 200 pounds of butter were taken 
from 2,900 quarts of milk. On August 10th 
2,350 quarts of milk made 158 pounds uf 
butter and 346 pounds of green cheese. 
During the month of June it took on an 
average fifteen quarts of milk to make one 
pound of butter. 
In comparing the butter factory system 
with whole milk cheese making at present 
prices, or those obtained August 10th for 
cheese at Little Falls, and those received at 
the same time for butter by the Orange Co. 
factories, we find the butter factories are 
making the most, money. 
Taking, for instance, the delivery of milk 
on Aug. 10th, 1871. which was 2,350 quarts. 
Now, if we estimate a quart of milk to weigh 
two and one-eighth pounds we have the 
whole quantity of milk amounting to 49914 
pounds, while if turned into cured cheese 
on the usual ratio, ten pounds milk to the 
pound of cheese, wc have, say 500 pounds 
cheese. At eleven cents per pound this would 
come to $55. 
Now, 158 pounds of butter at. 35 cents per 
pound, the price at which sales were made 
the first part of August, in Orange Co., the 
butter would come to $55.30; or, 30 cents 
more, than would he realized for the cheese. 
But in addition the butler factory would 
have 346 pounds of green cheese as a fur¬ 
ther profit for that system. It may he said, 
however, that the expense of manufact uring 
butter and skim cheese is more than for 
making cheese alone. Rut, making all duo 
allowance for difference in expense of n ,. u ' 
u facto ring, the skim cheese ought to sell?" 
as to leave a considerable profit in favor Tr 
the butter factory'. 
LEAKING THE MILK. 
Will you please inform me through your 
iper what will prevent a COW from 
paper wnm, »m prevent a cow from Iraki nn 
hrr milk f—A Subscriber, Portage Coo/tiH 
It is quite unfortunate to have a cow 
that is a good milker “ leak her milk.” ft • 
difficult to cure her permanently of the habit 
We have never been able to do so, tlioiiLrii 
perhaps others have been more successful 
The best prevention that we know in 8Uc |[ 
cases is an application of an itulia rubber 
hand to the teat. This prevents the escape 
of the milk, is cheap, easily applied and is 
safe. 
Some use an application of collodion with 
great success. It is applied immediately 
after milking to the end of the teat, forming 
a kind of thin pedicle or skin over the orifice 
Which prevents the milk from oozing out 
At, the time of milking this is removed fnun 
the end of the teat and the cow milked 
when the application is again repealed. 
It has been claimed by some that the ap¬ 
plication of collodion as well as the use also 
of the rubber hands, will, after a short time 
effect a permanent cure; but no coses of the' 
kind have come under our observation. 
Some persons also claim to effect a cure by 
culling the orifice at a lime when the cow 
is not giving much milk, and allowing the 
wound tn heal so that a smaller orifice or a 
contraction of this part of the teat is effect¬ 
ed. We have no faith in this remedy and 
cannot recommend it, as there would be 
more danger of injuring the cow permanent¬ 
ly than in curing her of the had Imhit. 
Wc have never attempted a cure by this 
last, plan, but we have had enough experi¬ 
ence in wounding the orifice of cows tents— 
while endeavoring to remove obstructions 
—to convince us that it is a dangerous opera¬ 
tion, and most especially so when an abun¬ 
dance of milk is being secreted. If a cow is 
only medium or ordinary for milk, and is 
addicted to the bad habit, complained of, wc 
should advise that she go to the butcher at 
the end of the season. With very few supe¬ 
rior cows it may pay, perhaps, to keep and 
he to the trouble of using preventives for loss 
of milk as first suggested. 
;I)t jStotnr-fjrrb. 
ur 
PIG PEN PAPERS. 
Itnrlcy tor Swinr. 
I KNOW' of no feed—except poos perhaps 
—which if ground and cooked with apples, 
potatoes or pumpkins, or even mixed with 
cooked corn meal, equals barley as a feed 
for swine. I am satisfied that where soil and 
climate are adapted to its culture it is one 
of the most profitable food crops for stock 
that can be grown.—A n Old Farmer, Jef¬ 
ferson Co., N. T. 
Ohio Improved »«. Chester Whiten. 
Mr. L. B. Silver sends us, in response to 
the comparison made between his breed of 
swine and the Chester Whites, by J. II, 
Boulton, Venango Co., Pa., in Rural New- 
Yorker, Ang. 26, letters from those who 
have purchased the Improved Chesters of 
him and bred Ilium. We make the follow¬ 
ing extracts from these letters ;— J. II. Y A HO¬ 
LEY & Son, Ridgeway, N. G\, write Unit 
they have received pigs from Mr. Silver— 
that “ They are very fine and greatly ad¬ 
mired by all who see them. Wc consider 
the boar the finest, he being the younger. 
We expect to sweep everything at the com¬ 
ing fairs.” W. M. Atherton, Goose Island, 
III., has purchased pigs which, lie says, 
“give me the greatest satisfaction, and are 
far better than my most sanguine expec¬ 
tations.” 
Mr. J. S. Wole, Good Hope, Cumberland 
Co., Pa., purchased two pigs of Mr. Silver, 
and says they' weighed, respectively, as fid- 
lows :—“ Eclipse,” at 8 weeks of age weighed 
46 lbs.; 9 weeks, 55 lbs.; 10 weeks, 62 fits.; 
11 weeks, 70 lbs.; 12 weeks, 83 lbs.; 13 
weeks, 91 lbs.; 14 weeks, 102 lbs.; 15 weeks, 
114 lbs.; 16 weeks, 127 lbs.—gain in eight 
weeks, 81 lbs. “Excelsior" weighed at 8 
weeks of age, 38 lbs., when 16 weeks old, 
105 lbs.—a gain of 67 fits. Pigs sent to Min¬ 
nesota, according to the testimony ot Rev. 
C. J. Hayes, have made remarkable growth. 
A sow sent, when 11 weeks old, weighed 103 
lbs.; in live weeks she gained 65 lbs. One 
week during the five she gained 14j4 lbs. 
There can he no doubt as to the merits of 
the pigs called the Improved Chesters. But 
Mr. Bout. ton’s comparison was legitimate, 
if reported accurately; and comparative 
statements are always most valuable, it fairly 
and justly made. 
-*-*-*■- 
Fattening Swine.—W hat is considered 
tbe best feed for fattening swine, cooked oi 
uncooked food ?—o. M. B. 
