WATERED BUTTER. 
The importance of freeing butter from 
undue moisture is very forcibly illustrated 
in a recent number of the London Milk 
Journal, in which the analyses of dificrenl 
samples of fresh, commercial butter are 
given, with the comparative prices in |lv 
market for each. The samples analyz' 
were in a fresh state, and it is presu L ^ 
represent the average quality of the dif icnl 
brands. By comparing the composH 11 
the several samples and the averag ^Wket 
prices for the different brands, w ; uu ' C( ^ 10 
infer that the variation in pr ;J * s caus{u * , 
not so much on account of rf marked in- 
feriority of flavor as from tl hixture of the 
butter and the proportion ' * al 111 cac * 1 va * 
l'iety. Butter, when fVe‘*Y made, may con¬ 
tain a large percent^ 1 ' |n, *i 8 ture com¬ 
paratively, ami still 1 palatable, or without 
any disagreeable 
The purchaser ‘ Sutler, Iherefoie, is not 
to regard flavor* l, " : 0,,1 y in the 
product whic' 1,0 designs to obtain. II the 
texture be ’’tse, 1UK * does not present that 
firm 80 jj,|.:oii8iatoncy which is the charac¬ 
teristic < K'ood butler, it is safe to conclude 
that a u '£e amount of moisture is distributed 
throijl' the particles, and hence, even if the 
l] ;l ,,r be for the time perfect, it is of less 
e anomie value than solid butter of the same 
javor. In other words, the pure fat is worth 
more than water. Experts who deal largely 
in butler, very readily discriminate between 
samples of butler having large proportions 
of moisture, and hence certain well known 
brands come to have a commercial standard 
as to values on this account. 
It is assumed that good, honest butter con¬ 
tains about 813 per cent., of fat. Professor 
Way gives the following as the composition 
of butler: 
Fat..'82.70 
Caseine ....,. 2.15 
Water...14.85 
100.00 
Taking the analysis of well known brands 
ns given in the Milk Journal, and the aver¬ 
age prices at which these brands sell in the 
London market it will he seen that the com¬ 
mercial values of the several brands are 
Somewhat in accordance with the amount 
of pure fat in each, though doubtless the 
greater liability of some kinds to deteriorate 
in flavor on account of surplus moisture 
mingled perhaps with larger proportions of 
nitrogenous matter may also have an influ¬ 
ence in fixing their market values. Leaving 
out the question of flavor and liability to 
deteriorate we have a very sensible reason 
why butter containing 83 per cent, of fat 
should he worth more than that, containing 
but 63 percent., because there is in reality 
one-tilth more butter in the former than in 
the latter. 
In the same way the milk man who di¬ 
lutes Ids milk with 20 percent, of water, 
though the mixture may not be disagreeable 
in flavor, still, economically, it must be one- 
fifdi less valuable to (he consumer than pure 
milk. Referring to the analyses, we arrange 
the composition of the several kinds of but¬ 
ter, with the market prices for each, in a 
table, so that they may he easily compared 
the one with the other. 
Kinos of Butter. 
*r 
P 
c* 
* 
Salt. 
2.o 5. 
o <t> 
g*i 
• a 
I w » 
. ft II 
• — 
• 1 ♦ 
Devonshire. 
82.7 
1.1 
10.2 
120 to 180s. 
Hu i hit's Normandy... 
82,1 
1.8 
10. 
110s. 
Brittany.,. 
70.7 
«.:! 
17.0 
lfK) u. 104s. 
Loire. 
70.1 
8.1 
20.5 
00 to 04s, 
15 »s 'll. 
09.4 
8.;> 
27. :i 
HI in Oils. 
i Liimlim g'R ropunlcB. 
ta.s 
7.6 
29 
70 to 80s. 
A study of the table may be of some use to 
the Imtler maker, and as well, also, to the 
produce dealer and consumer. Tli >so who 
arc in the habit of leaving a considerable 
amount of moisture in the butter they manu¬ 
facture, will understand that they place their 
goods upon the market as a cheat, hoping to 
realize a price for water; while consumers 
may learn that there is no economy in buy¬ 
ing loose textured butter at a low price, 
comparatively, because if they deduct the 
percentage of surplus moisture which is pur¬ 
chased, they will find that, the real butter re¬ 
maining comes at high cost. 
-— 
MILK FLOW FROM A FALSE ORIFICE 
I have n valuable heifer, with two out¬ 
lets for milk in one teat, one in its proper 
place and one on the side, an inch above. 
Please inform me how I shall close the up- 
orifice without injury to the cow.—D. 
. Noble, Lawton. , Mich, 
A\ e have no experience in treating eases 
of the kind referred to by our correspondent 
but have been informed that permanent 
cures have been effected without injury to 
the animal. After the cow is thoroughly 
dried of her milk an incision is made 
through the false orifice near the outer sur¬ 
face, with a sharp knife. The parts are then 
brought together and secured with a strip of 
adhesive plaster, and allowed to licul, when 
ggitnic Information. 
morocco case filled with a single or double 
row of vials, each vial provided with a cork. 
The vials area little larger than the cheese 
taster’s iron, so that the cuttings of cheese 
may he placed in or removed at pleasure. 
Now the factory salesman, when about to 
start for market, cuts samples from the cheese 
made on different days and puts them in regu¬ 
lar order in the vials, which are then corked. 
The morocco case is then closed and fastened 
with a clasp, and the salesman has a com¬ 
plete sample of the cheese he wishes to 
sell, and is able to show it in market in the 
exact condition that it was when taken from 
the cheese. In the illustration given, there 
are twelve vials. These filled with " plugs” 
or cuttings of cheese would represent, say 
the make of twelve days'cheese, if the fac¬ 
tory were making twenty cheeses per day, 
the sample case would contain samples rep¬ 
resenting the average of 240 cheeses. Thus 
the buyer, it will be seen, has the means of 
testing pretty accurately the flavor, color 
and texture of ft large quantity of cheese, and 
can make his purchases imdorstandiiigly, 
and with as much certainly tis to what he is 
doing, as the grain merchant who buys wheat 
or corn by sample. 
'l’lie cheese sample case represented in 
the illustration is a new hut very useful in¬ 
vention. It will he found convenient to 
factory salesmen, who often have to travel 
long distances to market in order to make 
sale of goods. The case can he placed in 
the side pocket and carried from place to 
place, and with the samples of cheese to 
show Hitt experts, better sales may be made 
than from any mere description of the goods. 
And in case satisfactory sales cannot be se¬ 
cured, there is no freight to be paid or 
trouble in regard to the disposal of sample 
cheeses, which sometimes obtain when a 
few cheeses are carried to the market as 
specimens from which sales of considerable 
lots at the factory are to be effected. 
It. is dsiralde that the country marketing 
of cheese be simplified and made as easy as 
possible. By the introduction of sample cases 
factories in different parts of the State may 
send their salesmen to the leading country 
markets where a considerable number of 
dealers are collected together on certain days 
of the week and thus make transact ions at a 
large saving of time and money over the old 
system. The attention of factories is there¬ 
fore called to this system of selling goods 
which will be found extremely useful to par¬ 
ties who are situated a long way from estab¬ 
lished markets or who depend upon dealers 
visiting the factory from time to time to 
make transactions. 
recognized a trio that had been on exhibi¬ 
tion several times. 1 should like to see 
some improvement on these ; the hens were 
very fine; the cock large, hut more depth 
of chest would add very much to his beauty 
and usefulness. 
Of Dark Brahma and Partridge Cochins 
I did not see anything worthy of particular 
note. The Houdans were very good; but 
more attention must be paid to breeding 
HYGIENIC NOTES. 
Dyspepsia Remedies. 
I noticed Mrs. D.’s communication in a 
late Rural New-Yorker, and herewith en¬ 
close a simple remedy for the cure of dyspep¬ 
sia, which I have tried and know to be 
effectual. It is an old remedy of Doctor 
Fuller’s, for many years at thw head of the 
Insane Retreat at Hartford, Ct. It has cured 
a great many, myself included, and is a sure 
cure for indigestion. Take one pill three 
times a day, just before eating, composed of 
ipecac and cuslilc soap, one grain each. Eat 
plain food moderately and regularly three 
times a day, and in llie course of two or 
three weeks she will be greatly, if not entire¬ 
ly, relieved of her very distressing complaint. 
It may be necessary to continue the use of 
the pills two or three months before a per¬ 
manent cure is effected.—R D. II., Hart¬ 
ford, Conn. 
I can give a recipe or remedy for the dry, 
costive dyspepsia, I myself having been re¬ 
duced to a mere skeleton some twenty-five 
years ago, am now restored to good health. 
After suffering eighteen mouths with con¬ 
tinual pain at the pit of the stomach, I was 
restored to good health within three weeks 
by using the medicine that I will describe. 
I am now sixty-five years old, and have not 
been troubled one hour since with that com¬ 
plaint:—Take of boneset (or as some call it, 
thorough wort,) root one handful: put it Into 
a sufficient quantity of water to get the 
strength out of the root; simmer down to 
one pint; take half ounce of cinnamon, half 
ounce cloves, half the skin of a lemon; pul¬ 
verize the three last named articles, drain 
the boneset rout tea through a cloth ; when 
cool add the whole ingredients together; 
likewise add to the above one pint of best 
fourth-proof French brandy; shake it up 
well. When settled it is ready for use. 
Dose:—One tablespoonful at a time, morn¬ 
ing, noon and evening. Do not shake it up 
when you use it. 
1 have sent this recipe to a large number 
of friends, and il bus bad a wonderful effect 
in the way of cure of that most dreadful dis¬ 
ease, the dry, costive dyspepsia. 1 have 
known a number of persons (and myself for 
one) cured wlm were s<> near gone that we 
had scarce any blood in our veins, and had 
to be rubbed to keep the breath of life in us 
from day to day, until at length the cause 
was removed. We were so bad off that one 
spoonful of milk would distress us, and 
within two weeks I could eat any kind of 
food, and have ever since without any pain 
whatever.—L. Rundhl, Crawford Co., Pa. 
To Remove WartH. 
In reply to the inquiry of May Ellis asto 
what will remove warts from the hands, I 
would say that the following has proved a 
successful remedy, in every one of several 
instances in which 1 have known il to be 
faithfully tried: — Pure the surface of the 
wart smooth, after which take a stick of ni¬ 
trate of silver, and having dipped the end 
into a little water, rub it upon the surface of 
the wart thoroughly, once every day until it 
dies down into a black scab, when cease the 
process until the scab is removed. If any 
trace of the wart then remains, repeat the 
operation. Care should ho exercised in em¬ 
ploying the silver, that none gets on other 
parts of the hand or clothing, as it will cause 
a black spot wherever it is allowed to dry, 
which, in the former case, may be removed 
in a day or two by frequent washings. A. 
Cultcri Hi'cnsts. 
I have seen many remedies given for 
caked and swelled breasts. 1 think none as 
good as the one I give. It is better than all 
the liniments ever made. It is nothing but 
Jh<h ail. The breast should be bathed well 
with it when there is any fever or pain at 
any time during nursing; use frequently and 
I will warrant a cure. It is equally a9 good 
for cow’s udders. — Wit L. b wktla.no. 
Mrs. M. W. sends the following:—“Take 
one ounce of pulverized resin, one ounce cas- 
tile soap shaved fine, and one ounce brown 
sugar, boiled in one pint of sweet milk until 
it, becomes thick enough to lay on a cloth. 
Place it on Ike breast either cold or warm. 
I prepare it warm. I have used this poul¬ 
tice with success several times, and also have 
seen it tried by others, bill' all the lime 
while boiling, to prevent it from sticking to 
the vessel it is being boiled in.” 
Remedy fur .Liver Complaint Wanted. 
I am a victim of liver complaint of that 
type which is attended with pain and sore¬ 
ness, and a sense of great weight in the 
right side, especially when trying to he on 
the left, side ; L have also a sallow complex¬ 
ion dyspepsia, and very irregular bowels. 
If any Rural New-Yorker reader has 
suffered iu a similar manner and been cured, 
will be be so kind as to communicate 
through the Rural some harmless remedy 
which does not contain calomel? He will 
greatly oblige one wlm has suffered lor g* 
years.—A Suffering Reader. 
SUABIAN SFANGiED PIGEONS. 
fine illustration given herewith. Mr. Brent, 
the eminent English breeder, considers them 
unequaled by any of the feathered tribe, for 
their beauty of plumage and lofty, dignified 
appearance. They are known in Germany 
its Schwaben Tuuben, and are highly valued 
by fanciers in that country, though iu France 
and England their identity has been nearly 
destroyed by crossing. We do not recollect 
to have seen them at any of the Exhibitions 
in this country, aud are not aware of their 
being tired here. 
Mr. Brent describes the Slinbians as being 
in size and shape somewhat similar to the 
Nuns, having turned crowns, gravel eyes 
and clean feel. Their beautiful, spangled 
plumage sets them off fo line advantage on 
a well-kept lawn ; the feathers on the head 
aud neck are tipped with cream-color, or a 
soft, whitish stone-color; tail dark, slaty 
color, barred with black near the extremity ; 
flight-feathers are of the same hue, and have 
a small, whitish spot on the extremity, as 
shown in the engraving; the secondary 
wing feathers ami primary covert feathers 
the same, with a large, whitish spot on the 
outer web, causing the wings to have two 
white bars, which beautify them and give 
them a rare appearance. The whole of the 
lesser covert feathers of the wing shoulders, 
and the black or scapular feathers, have the 
white spots on both of. the webs, which, 
when large, cause the feathers to appear 
almost all whitish, with gray down, a black 
shaft, and a small, triangular, bluish or slaty 
spot at the extremity, resembling ermine 
marks in heraldry. As we have said before, 
a glance at our engraving will give the 
reader a very good idea of the beauty of 
litis variety of Toy Pigeons. 
--- 
FOWLS AT NEW YORK STATE FAIR. 
There were reported to he about three 
hundred coops of chickens, and 1 made up 
thy mind there was work ahead—that it 
would require nice judgment; but upon a 
general view mv mind as In the amount of 
labor was quite relieved, and 1 cannot say 
much lor the display. Of course there were 
marked except ions. The trio of Gray Dork¬ 
ing chickens showed fine, brilliant plumage, 
good size and very clean legs; the cock is a 
remarkably fine bird. The Whites were 
passable. The Golden and Silver Polands 
showed great care on the part of the breeder, 
and he evidently takes a pride iu line, clean 
birds, as his llamburgs, Golden and Span¬ 
gled, were quite up to the standard. There 
was only one trio of Black-Red Games 
worthy of especial notice. The cock showed 
high breeding; hens were good color, plum¬ 
age hard and brilliant; and clean, flesh- 
covered legs. In the Birchen and Silver 
Duck-wings there was great room for im¬ 
provement, and by care they may be made 
to throw some fine chickens. A little more 
care in mating the cock with a good gray 
hen will compensate well for the trouble. 
In Leghorns there was a great lack Of size 
and purity of color and ear-lobes. 
There was one cock’s comb that struck 
me as remarkable; but I fail to see any 
beauty in a Leghorn cock carrying a porter¬ 
house 8teak on the top of his head for a 
comb. The Golden and Silver-laced Bantams 
showed great care and skill in the breeder. 
I saw but oiie trio of Cochins worthy of 
notice; tlm Buff pullets were of very fine 
color, quite large; the cock’s legs were a 
little too high ; he wanted more breadth of 
chest. The Light Brahmas were fair, aud I 
standard combs or I shall go for ruling them 
out entirely. Breeders should be aware of 
the marked difference between the Houdau 
and Crevo-CoMir combs—that the latter look 
very unbecoming on the former birds. 
There were about three pairs of Aylesbury 
ducks worthy of mention. The plumage, 
shape and color of bills of the younger won 
over the older, which had only age to recom¬ 
mend them; the plumage looked as if it 
had been sunburnt. This class of ducks 
requires great care to purify them from 
white plumage and rose-colored hills. Cay¬ 
uga ducks should he a flue glossy black, 
with no spots of white or other colors. 
I cannot close these general criticisms 
without referring in particular to one ex¬ 
hibitor who seems to have entered his fowls 
for the purpose of either throwing ridicule 
on these exhibitions or to disgust spectators. 
Such a mean, forlorn, miserable, decrepit, 
half-starved, sickly set of foul chickens 1 
never saw and never want to see again. It 
was a libel on the whole family of fowls. 
It. would have been an act of humanity to 
have bought him out and put them out of 
their misery. They could neither stand on 
their legs, nor did they seem to have strength 
to hold up their heads. The sight of them 
was affecting and the stench intolerable. 
He should have been arrested for cruelty to 
animals. It show’s the necessity of a com¬ 
mittee to examine fowls before they are al¬ 
lowed to he placed on exhibition alongside 
of healthy and valuable birds. 
Greenville, N. J. Isaac Van Winkle. 
- 4 ~*-+- 
POULTRY NOTES AND QUERIES. 
Aire of FowIn. 
Will Isaac Van Winkle, or some other 
dealer in poultry, please to inform a reader 
of your valuable paper bow to tell the age of 
poultry, especially hen*.— J c. 
A Prolific Turkey, 
We learn that Mrs. J. Bolton of Catta¬ 
raugus Co., N. Y., lias a one-year-old ben 
turkey that Iris laid eighty-nine eggs since 
last spring, and lias batched twelve young 
turkeys from the last twelve eggs she laid. 
We doubt if any of our readers have a turkey 
that can heat this; if so, we should be glad 
to record the fact. 
To Bri'uli up Mining Hong. 
Build a coop of laths four feet square, 
with floor of laths one to two inches apart 
and eighteen inches from the ground or 
floor. When a hen shows broodiness, place 
her in the coop without food or water until 
she gets over the spell, which will be in a 
day or two. The idea is to reduce the natu¬ 
ral heat of the body. With such a coop, 
the air draws up under her and cools the 
outside; and wilholding food or water (for 
water will keep up animal heat) will reduce 
her blood, and when so cooled she will not 
sit il wanted to. This mode is not open to 
the criticism of such modes as keeping liens 
standing in water, where they are liable to 
colds and then roup; or exposing them to 
the passions of furious and strange-blooded 
cocks, often tearing their backs, and always 
endangering the trueness of feather in the 
next litter of eggs. The objection lately 
raised that to break up hens when brooding 
is contrary to nature, and too stimulating 
because exhaustive, is of little force (except 
when hens are kept longer than profitable 
for their breed’s sake), for tbe only way to 
make a profit in breeding them is to kill tbe 
hens of one and two years aud keep the 
pullets.— P. C., Bangor, Me. 
the false orifice he'’ 11168 c ' IJSW d. Care should 
be taken not to Jt d#e ply »« as to wound 
the main milk Jucl > ll “» cutting being per¬ 
formed nea y outer surface of the teat and 
only suffle”' 1 cause the walla of the fulse 
orifice p ‘ ( ' ,ieie txj k el *icr and close up. The 
operat M should not be attempted while the 
(>()W • giving milk as the fluid will be forced 
llir .igh the wound during the operation of 
.king and thus prevent an adhesion of the 
.alls of the orifice. The operation is quite 
simple and should result in no injury to the 
cow if performed with ordinary care. There 
may he other means of closing the false ori¬ 
fice, but if so we have not heard of them. 
A few years ago, when cheese was bought 
■at the farm and factory, it ivas considered 
necessary for the buyer to visit the dairy 
house and inspect the samples upon the 
shelf or range. Somewhat later, and after 
the country markets had grown to be a fixed 
institution, faclorymen brought a few boxes 
into market and made sales from these sam¬ 
ples. To some extent this latter practice 
obtains at the present time; but for tbe past 
few years the plan has been giving way, and 
cheese is sold from “ sample plugs ” cut by 
Lhe cheese taster's iron. At first these cut¬ 
tings were brought into market, arranged in 
paper boxes, and although large quantities 
of cheese have been purchased from samples 
of cm tings brought into market in this way, 
some difficulty lias been experienced in 
preseiiling thorn in the same condition as 
when taken from the cheese. 
It is desirable to both buyer and seller 
that, the sample cuttings represent the exact 
texture and color of the cheese, and these 
cannot well be preserved unless properly 
cared for. When the cuttings are placed in 
a box, lhe exposure to tbe air not only dries 
the surface hut [lightens tile color, while the 
trouble of keeping the cuttings— represent¬ 
ing cheese made on different days — apart 
has led to llm invention of sample cases, an 
illustration of which we give iu the accom¬ 
panying figure. It consists simply of a 
PAIR OF STJVXI3IA.NT SPAMGI.KD PIGEONS. 
These pigeons are of German origin, in 
which country they are bred to perfection, 
and are considered among the very prettiest 
of Toy pigeons, as is demonstrated by the 
SELLING CHEESE BY SAMPLES. 
