ffHM? 
I'-l, t''l! ,i'\, 
11 » 
of projecting, with two prominent spikes oil 
each siile of the back of the comb. To bi'eed 
them to the standard, they should not have 
any comb whatever, except ilic two little 
spikes projecting. Checks and car-lobes 
red; wattles red, and in the cock very long 
and pendulous. The beak in the White 
should hoof a milk-white color. The thighs 
well ftirnlshed and vulture hocked, and the 
shanks of the legs feathered to the toes, 
though not heavily. The plumage is close 
and compact, resembling very much that, of 
the Game fowl, which makes them appear, 
in size, much smaller than they really are; 
the color of the plumage iu one is pure while, 
in the other pure black. To produce the 
Cuckoo-colored bird a Black Guelder cock 
should be placed with a White Guelder hen. 
By l his cross Cuckoo-colored birds of a beau¬ 
tiful variety have been thrown. It, is snid 
that the Guehlcrs, thus far, have withstood 
and “ wheyed off” separately. That which 
lias received no coloring is treated in the or¬ 
dinary manner, but tliat which lias been col¬ 
ored is cut. coarsely and the curds worked 
so ns lo be in large particles, say the size of 
a chestnut. After the two curds have been 
properly scalded ami freed from the whey, 
they are mingled together and the green 
curds being coarse give to the cheese when 
cured those spots of green which arc so 
much admired by those like our correspond¬ 
ent who arc lovers of what is termed “ the 
old fashioned sage cheese.” 
If it is desired to have a rather soft cheese 
—a character of cheese which many prefer 
—care should be taken not to allow much 
development of acidity. The scalding pro¬ 
cess should be lighter than that which is 
now esteemed essential in the manufac¬ 
ture of cheese designed for shipping to the 
foreign market. 
sweet and sound for long periods, and will 
go to market in prime condition. When the 
butter is to be used the tub is turned on the 
small end, the hoops started and the large 
head taken off, when the butler may he lilt¬ 
ed entirely out of the tub by taking hold ol 
the ends of the sack. It may be placed upon 
a platter or large earthen dish, the cloth re- 
turu 
WASHING AND PACKING BUTTER. 
Figure 2. 
moved from the top, and the butter cut in 
desirable shapes for the tablo or for sale. If 
any portion remains, or is not wanted for 
immediate use, that portion may be returned 
to the tub, and iu this way it can be pre¬ 
served for future use. 
The plan is a novel one for keeping butter 
sweet and sound, and we are informed has 
met with entire success. The package holds 
about fifty pounds. 
Mr, White has a very ingenious way for 
culling the patterns to make the sack, where¬ 
by there is no waste of cloth, and the seams 
are rapidly run up on a sewing machine. 
When the butter is required for use, by lift¬ 
ing it from the tub and turning down the 
sack, the butter may be cut in handsome 
shape to come upon the table, which cannot 
lie done in the ordinary way of packing, as 
the butter then musL be dug out iu small 
particles, or cut in untidy pieces. 
Butter for the winter market is often packed 
iu firkins holding from 60 to 80pounds. The 
firkins are made strong and light, are pro¬ 
vided with heads, and when filled are headed 
up and brine poured through a hole in the 
top head, so as Lo fill all intervening spaces. 
In packing butler for market, it is important 
to have n neat and well made package. If 
due attention has been given to the manu¬ 
facture and to the packages, ami if the butter 
has been preserved sweet and sound, there 
will be no trouble iu marketing it at a good 
price. 
of course some judgment in the matter is 
necessary. We arc aware that many good 
butler makers are opposed to washing but¬ 
ter, bolding that some of the more delicate 
flavoring oils are carried off by that process, 
and consequently that “ washed butter ” has 
not that fine aroma which unwashed butter 
possesses. Possibly this may be so in some 
instances, but as there is always danger of 
over working butter and spoiling the grain 
in freeing it of buttermilk without the use of 
water, while at the same time there is dan¬ 
ger of not expelling the buttermilk, we think 
it safer and better to wash it. A large 
majority of butter makers who make*' fancy 
butter” wash the butter. Washed butter 
keeps better Hum that which is unwashed. 
'Phis lias been proved over aild over again 
by the fancy product made under the two 
systems, both of which come into the Lon¬ 
don market. Butter in which there is a 
large proportion ofcaseine retained, will not 
keep well for any considerable length of 
time and a common sense view of the mat¬ 
ter must show that washing most readily 
frees butter of its caseinc. We have dis¬ 
cussed this subject in previous numbers of 
the Run ai, Nkw-Yohkkr to which our cor¬ 
respondent is referred. 
The most, approved method of packing 
butter for winter market is lo pack in oak 
tubs or firkins, so that it will keep sound 
and sweet. The firkin should lie made in 
the last manner, strongly hooped, so as not 
to admit of the least leakage. The WiEBCOtr 
oak pail is one of the best kind of packages. 
After the tub or firkin has been filled, say 
within an inch or two of the top, place over 
it, a cloth and put on a layer of salt or cover 
with brine so as to exclude the air ns much 
as possible, and keep in a clean, cool, well 
ventilated cellar, until ready for market. 
Recently Mr. Chas. H. WHITE of White 
Suit,ion, Michigan, showed us a method for 
keeping butter sweet for long periods which 
seemed to us to be excellent and worthy of 
general adoption, llis plan is to have light 
and strongly hooped tubs of oak with heads 
at both ends. The tubs arc 14 inches in di¬ 
ameter at top and 9 inches at bottom and 
about 16 inches high. Figure 1 will illus¬ 
trate its general form. 
• Now in packing In this tub, a sack of 
white cambric is made to fit the. tub for the 
reception of the butter. It is placed in the 
P-tVUi Ok’ GUELDERS. 
our cold and changeable Northern climate 
equally as well as the Asiatic breeds; have 
proved very hardy and less susceptible to 
sickness than any other class of fowls. They 
are small enters, lay a large, smooth-shelled 
egg, and seldom desire to sit. As egg pro¬ 
ducers, especially in cold woollier, it is as¬ 
serted they are not surpassed even by the 
Leghorn, and lay throughout the year more 
eggs than any other breed of fowls. Their 
flesh is nearly as delicate ami juicy as that of 
the Iloudaiu The chicks arc easily reared, 
under ordinary circumstances, and feather 
up very quickly. 
We have stated the leading features for 
making sage cheese. So far as the general 
process of manufacture is concerned it is the 
same as for other cheese, and the only dif¬ 
ference in any of the operat ions being in the 
flavoring with sage and the manner in 
which the green color is applied in order to 
give the cheese that peculiar mottled ap¬ 
pearance which adds so much to its charac¬ 
ter among those who value this kind of 
cheese ns a rare delicacy. 
It will be seen that the extra labor in the 
making of sage cheese adds to iis expense, 
and ns it is often somewhat troublesome to 
procure and prepare the materials Inr flavor¬ 
ing and coloring, the quantity of sage cheese 
made is quite small. We do not hear that 
it is ever made at the factories; nor do we 
hear of late of its being put upon the mar¬ 
kets, except now and then an occasional 
cheese. Those families who desire to pro¬ 
cure it are accustomed for the most part to 
engage certain farm dairymen to supply 
them with one or more sage cheeses, [lay¬ 
ing, of course, an extra price lbr it per 
pound. From our brief outline of the essen¬ 
tial points in its manufacture, our corre¬ 
spondent will have no difficulty in supply¬ 
ing himself and family with this “old 
fashioned” delicacy. 
A con respondent inquires concerning 
the old fashioned way of making sage 
cheese. He saysYears ago, before the 
factory system became so much in vogue 
throughout the country, those delicious sage 
cheeses were quite common in farmers’ 
houses and in the markets. When cut and 
placed upon the table the pieces presented a 
beautiful mottled appearance, the green and 
white parts so handsomely intermingled as 
to make the plate of cheese quite orna¬ 
mental for the table. Now, the old fash¬ 
ioned sage cheese is seldom seen. Please 
tell me how they are made, and how the 
greenish spots are produced. 1 have quite 
recently added a small dairy to my farm, 
and we want to make a few T sage cheeses 
for family use.” 
Apart from the coloring and flavoring 
with sage, the manufacture of sage cheese 
is quite similar lo that of other cheese com¬ 
monly made throughout the country. The 
“old fashioned cheese," however, was softer 
or less firm than that now made at the fac¬ 
tories. 
There are several ways of preparing the 
sage for flavoring the cheese. Some take 
the green leaves of the plant and bruise 
them in a mortar, ami then press the juice 
through a cloth. The juice is then added 
to the warmed milk at the time of applying 
the renuet. The quantity or strength of the 
flavor is regulated, of course, to suit the 
taste, some preferring only a mild taste of 
the sage, while others like it very strong. 
Some makers reduce the dry sage leaves 
to a powder and apply to the milk at the 
lime of setting with renncL. but this gives 
the cheese, when cut, the appearance of be¬ 
ing filled with specks of dirt, which is very 
objectionable to the eye of those not familiar 
with the manner of manufacturing the 
cheese. 
The green for coloring the cheese is ob¬ 
tained from the juice of fresh clover leaves 
or from the leaves of Indian corn. The 
leaves are bruised iu a mortar or otherwise 
so that the juice may he expressed. The 
bruised leaves may be moistened slightly 
and the juice pressed out through a cloth. 
Then a portion of the warm milk, which is 
all ready for the rennet is put into a tub or 
other vessel, the green coloring added with 
the rennet and set by itself lor coagulation. 
Or perhaps an easier way would be to add 
the rennet to the whole mass of milk in the 
vat, stirring thoroughly, and then dip 
out into another vessel a portion of the milk, 
adding immediately the green coloring mut¬ 
ter and stirring thoroughly so as to give a 
uniform shade throughout. The two speci¬ 
mens of milk having coagulated are worked 
AMERICAN POULTRY CONVENTION. 
Why llie Siimnivii Plieimaiit Fowl Slum lit 
be Rejected «« Game. 
I was a member of the Poultry Conven¬ 
tion and had a large share in its proceedings, 
and feel called upon to answer the article of 
W. H. Tucker of Plymouth, O. On the 
subject of the Gann* Fowl there was not 
quite as much unanimity of feeling as on 
the other varieties. I differed very much 
with some of the gentlemen. The whole 
subject was discussed with marked ability. 
There were many honest differences of opin¬ 
ion, and all felt that the matter should he 
fully ventilated, so that they might arrive at 
a sound conclusion. The debate having oc¬ 
cupied a huge portion of time a committee 
was appointed to make up the points on 
game, and l was empowered by the conven¬ 
tion logo over the whole subject and submit 
my labor to the consideration of the com¬ 
mittee for adoption. I had made up seven¬ 
teen distict varieties of game bred to feather 
ami which may have been considered the 
standard varieties. As the standard is now 
we are forced to reject .all others not in¬ 
cluded therein. I should have obviated 
that difficulty, and I think it would have 
met with the approval of England and 
America. Having learned, however, that 
GUELDER FOWLS, 
Can you inform me where I can obtain a 
trio of fowls called Gueldcrs ? I have never 
seen them, or a portrait of them, but a friend 
of mine iu New York says lie saw them at 
the New York State Poultry Society’s Show 
last year, and heard them highly spoken of. 
You will very much oblige a new subscriber 
if you will give what information you have 
at hand, through Ihe Rural New -Yorker, 
about them.— W. B. Mix, Goldsboro, A". C. 
Figure i. 
tub as it stands on the small end, (Fig. 1,) 
the sides of the sack being long enough to 
extend over the top of the tub. The butter 
is packed firmly iu this sack until within 
one and three-eightli inches of the top of the 
tub, when a circular piece of doth is laid on 
to the top of the butter and the sides of the 
sack brought over and nicely plaited down 
over the circular cover. A layer of fine salt 
is now laid on top, the head put in and the 
hoops driven so as to make a perfectly tight, 
lit that will not admit of leakage. 
The tub is now turned upon the large 
head, and the butter in the suck drops down 
upon the larger end, leaving a space between 
it and the sides and top of the tub, as will be 
seen by Figure 2, representing a section ol 
the tub filled with butter and standing on 
the large end. 
Now strong brine is poured into the tub 
at a, until it fills all the intervening space, 
c, c, c, c, between the tub and the butter, 
when the hole is closed perfectly tight with 
a cork. The brine floats the butter, so that 
it is completely surrounded with the liquid, 
and thus it is effect ually excluded from the air. 
Butler packed in this way and placed in a 
cool, clean, well ventilated cellar, will keep 
COol* FOR TRANSPORTING PIGEONS. 
Tiie Guelders are of medium size, with 
full, prominent breasts, and large flowing 
tails. Their peculiar characteristics are in 
the head, which is destitute of either feath¬ 
ers, crest or comb; the latter is very peculiar 
iu shape, being hollowed or depressed instead 
there was some dissatisfaction with the acts 
of the convention and a loud call for anoth¬ 
er convention from some unknown quarter. 
I Withheld my Report on this Under subject, 
I was present a day at the second meetiug 
of the convention, which I considered irreg¬ 
ular and not very complimentary to those 
who composed the first, and gave my views 
very plainly on the subject. 
What was done with the game class at 
the subsequent Convention I am not aware. 
I thought the Standard on Game required 
m uch revising as any other class. I think 
I am quite as culpable as any of the gentle¬ 
men iu ruling out the Sumatra pheasant, 
Java, Malay, Wild Indian, Hen Tail Mexi¬ 
can, and all those spurious species, I have 
nothing to do witli any of their characteris¬ 
tics except their game qualities, nor do I 
dispute the taste of those who keep them. 
1 am Bomewhat surprised, however, that 
any one should, after fifteen years’ experi¬ 
ence with fowls, not have learned that the 
Indian or Jungle fowls were never classed 
as game by the best authorities on that sub¬ 
ject. All that class of fowls are of a quar¬ 
relsome nature, and arc fought with the 
natural spurs in their native places; but the 
gaff seems to ap}*aie their nature; and a 
taste of it inspires them with the highest 
idea of a safe retreat. One thorough-bred 
English or American game cock will whip 
a dozen in an hour. 1 have seen Dunghills 
fight to the death. I do not know of any 
scientific breeder or any reliable work on 
poultry, or any Standard of Excellence in 
England, America, or France, that classes 
them as game. 
1 do not think you will find them men¬ 
tioned ns such in the People’s Practical 
Poultry Book, Tegctmeicr, Wright, Bement, 
Mrs. Watts, Mrs. Baily or Doctor Cooper’s 
work on game (one of the most thorough 
books of the day on that subject.) 1 shall 
not discuss whether they are Asiatic or not; 
the}’ arc natives of that region and the islands 
thereabout, but are known as the Jungle or 
Wild Indian game, but they have not at¬ 
tained to that dignity of game in England or 
America. The desire for Bum a Iras was 
somewhat encouraged by the publication of 
Doctor Bennett’s book where lie gave an 
exaggerated account of them and they were 
fora time quite generally sought after by 
the inexperienced , but they soon went out of 
use and are only fancied by those who neither 
understand nor desire the qualities of the 
game. The Sumatra Pheasant, Malacca 
Wild, Simple Sumatra, Sumatra Ebon, Wild 
Indian Mountain game, Java Pheasant, Wild 
Indian, Chinese Albiuuml Hen Tail Mexican 
may be classed as spurious or bud breeds of 
game and do not show the 
— Sphlt that cun dure, 
Tiie domllk'Hl form that (lcutli c*un take, 
And dai e it for tiie litg'S sake. 
Tsaao Van Winkle. 
Woodlawn, Greenville, N. J. 
--» 
POULTRY NOTES AND QUERIES. 
Coott lot* Ti'auucortfna Pincoiis. 
Bknj. Ashley, New York City.—We 
have never seen any coops on exhibition or 
on sale for the transportation of pigeons. 
We give, however, for your benefit and that 
of readers of the Rural New- Yorker an 
engraving of a pigeon coop which we find 
in a lute number of the London Field which 
we think will meet your wishes. The Field 
says :—“ The stuck of boxes is two feet seven 
inches in length, two feet in bight, and 
thirteen inches from hack to front. In front 
it was furnished with a canvas fl ip, which 
could be lei down at night or in bad weather 
and rolled up by day. The water tins (A) 
were let in to tiie front, and the food sup¬ 
plied twice daily.” 
Ovcf-tVcdiuK Poultry. 
S. B. M., Lima, N. Y.—Over-feeding is 
detrimental to fowls in every respect. It not 
only costs more than feeding just enough to 
keep your birds in good health, hut it " cuts 
both ways;” it affects their health and pre¬ 
vents their laying qualities. Our advice is 
to give your fowls less food, aud you will 
have more eggs. As we have repeatedly 
said, regularity in feeding poultry is of as 
much importance lo health, «fcc., as iu the 
human being. 
Ri-ni'iuK Pigeon*) for tilt* Table. 
C. D. F., Newark,N. J.—We do not know 
ffietlior it would pay to rear pigeons for the 
few York market or not. Our market re- 
orts will inform you of the price they bring 
quotable. If we were going into tliebusi- 
ess, we should get the largest breed of 
igeons to be found. It is said that Runts, 
rossed with tlie common pigeon breed to a 
ery large size. To breed large birds have 
lie cock of smaller size than the hen pigeon. 
Preserving Kick*. 
The following is taken from Hie Ladies 
acket Magazine, bearing date 1795, \ "I. 1, 
). 11 , 12 ;— 1 “Curious Method of preserving 
ggs,—The following easy and simple pro- 
:ss for keeping and preserving eggs of hens, 
rkeys, geese and ducks, was invented by 
r. Wm. Jaynk. an ingenious confectioner 
' Sheffield, in Yorkshire, Eng., to whom a 
itent was granted, Feb. 8 , 1791:—Put iD a 
b or vessel, 1 bushel, Winchester measure, 
' quick lime, 82 oz. salt and 8 oz. cream tar 
r. Mix the whole together with as much 
ater as will reduce the composition to such 
substance as will cause an egg to swim with 
5 top just above the liquid, then put and keep 
e eggs therein, which will preserve them 
irfectly sound for two years at least.” 
J 
