oue. It must prove serviceable for those 
persons who koop a small number of cows 
and who have no proper appliances for set¬ 
ting milk, but who ean have Ice at their 
command during Rummer. Probably there 
is good foundation to the high praise given 
to “the still’' when compared with the old 
method of setting milk in the pantry, or in 
such places where an even temperature can¬ 
not be maintained. And that it improves 
the quality as well as the quantity of butter 
over milk treated in the ordinary way, we 
do not doubt. 
SUGGESTIONS FOR HORSEMEN 
THE CREAM STILL 
I notice you give my opinion of the nature 
of scratches on horses; your readers will find 
I am not far from right, although mercurial 
ointment does not always cure. A careless 
and ignorant groom will use too much, wliich 
acts as a poison instead of a curative, and he 
will not use eare about catching cold. As 
an offset to the last sentence of your article, 
let me tell you some more simple preventive 
and cures : — A horse which gnaws his man 
ger, neck-yoke or halter can bo furnished 
with something which will bite back, by mix¬ 
ing cayenne pepper with sirup. It dries on 
and is not easily rubbed oil', except with 
water, and is always ready to give bite for 
bite. 
Many horses are called a little foundered, 
when it is only a stiffness of the cords of tho 
neck and shoulder, caused by tho check- 
rein. YoU have often seen a horse step back 
in his stall after he had been out to show off 
his best points, and put his nose down to the 
floor i The groom, with a wise look, will re¬ 
mark, “The old man gave him a hard one 
to-day, whilo in foot the liorso was only 
stretching out tho cords of his neck ; and 
then, to make the matter still worse, tho 
ignoramus ties the halter shorter, so as to 
“ make him stand up in his stall.” (That ac¬ 
tion was an error, for if you “gag him up” 
and then refuse to let nature restore the 
equilibrium, you will in a short time create 
a contraction in the cords of the neck and 
shoulders, and tho liorso shows a Btiffness, 
which appears to bo a founder.) My prevent¬ 
ive is, to feed from a manger on a level with 
his feet and not over twenty inches in front. 
This lets a liorso feed as ho was made to eat; 
a horse never was made to cat like a giraffe. 
Another objection to high mangers (and I 
never saw anything in tueir favor), is, they 
by it 9 use than could be obtained by other 
methods of managing the milk. That is, by 
udng the still, four cows would yield as much 
butter during the season as six cows when 
the still was not used. Thu statemeut was 
not made as to the manner of treating the 
milk by “other methods.” No clue was 
given as to the peculiarities, shape, capacity, 
&c., of this still. Whether it had any fea¬ 
tures common to tho “ wntsky still, ” by 
which our revenue officers might feel war¬ 
ranted in levying a special tax, was a ques¬ 
tion which remained unanswered. Butter 
dairymen, however, as was natural, felt a 
desire to increase then- pile of butter, and if 
«the still” could extract more butter out of 
the milk of four cows than could otherwise 
be obtained out of the same milk and that of 
two additional cows—wily, then, they wanted 
the still, if it could be had at moderate coat 
and was not expensive in its operation. What 
seemed a little curious about this matter was, 
that none of our distinguished butter-makers, 
of whom we inquired, could give us any in¬ 
formation about “ the still.” No agents Were 
perambulating the country discoursing upon 
its advantages. It was not generally adver¬ 
tised. Was it possible that certain butter- 
makers had got hold of this w onderful appa¬ 
ratus, and fearing lest tho butter interest of 
the country would be overdone if the merits 
of the still were known, and at the same 
time, wishing to keep the thing in their own 
hands and grow rich out of its use—possibly 
this was the reason, some thought, why there 
was so much reticence in the matter. 
Fortunately, we arc able to clear up a part 
of tho mystery which has apparently sur¬ 
rounded the "cream still.” A correspond¬ 
ent kindly furnishes us with a drawing of 
“the still” and a brief description, together 
With a printed list of names of persons who 
have used “the still,” and who give high 
testimonials as to its merits. In the ilrst 
place, wo should say the name was a mis¬ 
nomer, since the apparatus has nothing iu 
common with those devices employed in the 
distillation of liquors. It resembles more a 
refrigerator. It is described as composed of 
iron, composition, packing and wood. Ice is 
only required in hot weather. The inventor 
sa s “ No cellar is needed in using it, and in 
CREAM STILL. 
We give the illustratjon and description of 
“ the cream still,” 
not only to satisfy the in¬ 
quiries of correspondents, but because the 
invention is somewhat novel and can, with¬ 
out doubt, bo turned to valuable account in 
small butter dairies. Tile invention appears 
to have originated in Canada, and is probably 
patented in the Dominion ; but whether it is 
patented in the United States wo do not 
know, and we should presume it is not; for 
if it had been, wo should very likely have 
heard of it before this. Perhaps some of our 
inventors of daily appliances will take a hint 
from this device and bring out something 
similar for the use of butter-makers who 
keep a small number of cow3. It would 
prove a serviceable apparatus in many in¬ 
stances for this class, and its use would im¬ 
prove the quality of butter among many but¬ 
ter-makers throughout the country. 
some sense, the humiliation and degradation 
to which they arc subjected. Yet, this is 
the kind of men that we need to make the 
necessary progress in tiffs department of in 
dustry. The amount of property intrusted 
to the skill and intelligence of the manager 
in a large factory during the season, is very 
considerable, and the best men, all things 
considered, arc the cheapest in the long ran. 
The loss of a half cent a pound may be but a 
trifle on a small product; but on 400,000 or 
500,000 pounds the figures assume Importance. 
If we are to promote progress and improve¬ 
ment in this specialty, neighborhoods should 
take an interest in, and feel a pride for, their 
factories, making them attractive models of 
neatness and good order, and which stand 
out prominently as institutions to be pattern¬ 
ed after, or from which some useful lesson 
may be learned. Wc have seen so much 
good resulting to certain neighborhoods 
from the improvement of factory buildings 
and tho beautifying or factory grounds with 
shrubbery and other non-expensive orna¬ 
mentation, that we must urge these sugges¬ 
tions upon the attention of those who jtf-e 
contemplating building daily structures, even 
though they be of moderate capacity. Many 
of the late factories have been erected after 
old models, and are cheap and flimsy affairs 
—a disgrace to any neighborhood that makes 
pretensions to intelligence and good taste. 
Generally, in such structures, a low grade of 
cheese is made ; for the ohoese-makor, like 
the factory, is second-class, and tliuB more is 
lost annually, in the aggregate than would 
have paid for good buildings and neat sur¬ 
roundings, whilo no improvement is made or 
can be expected from patrons of the factoiy. 
In most instances, we think it would pay 
those contemplating building to employ a 
good architect, lie should understand, of 
course, the general plan of the various rooms, 
and this could be obtained by visiting some 
first-class establishment; then let him make 
his draughts and assist with suggestions as 
to the grounds and their adornment. A 
comparatively small sum spent in this way 
is well laid out, and will often save from 
wretched mistakes and a useless waste of 
capital. 
We shall never forget the impression re¬ 
ceived on visiting the Royal Dairy at the 
Queen’s Farm, near Windsor. The orna¬ 
mentation is most elaborate, while every 
provision is made for neatness and a sweet, 
healthful atmosphere. Such a structure has 
an elevating influence upon character, and 
makes one feel that dairy farming can be 
turned into a delightful occupation, second 
to no calling or profession. And although 
p may uot bo advisable to vie with the regal 
magnificence here displayed—of costly mar- 
• ble tables, gilded porcelain, painted tiles and 
such elegant ornamentation as that which 
affords pleasure to the Queen of Britain in 
her muiiel dairy ; still, we hold that thoasso- 
' elated dairy farmer? of America can do much 
, to elevate their calling, and that if we are 
, to produce the best butter and cheese to be 
found in the world, our manufactories must 
1 rise to be higher models of beauty and purity 
than those which too often diiilgure the 
r country. 
SAWDUST FOR STABLES 
I kind in No. 1214 of the Rural New- 
Yorker a few lines from “A Correspondent 
of the London Field,” in regard to littering 
stables with sawdust. I have used sawdust 
for this purpose for several years, and fully 
agree with him in some of Ins ideas, though I 
cannot for a moment agree with him in 
others. Bawdust, rightly used, is very much 
better for horses' litter than straw or any 
other kind of litter ; but at the same time it 
does not. make good manure, for i have fairly 
tested this. I am fully convinced that, on 
the other hand, it proves detrimental to the 
good qualities of the manure, causing it to be 
of a sour nature, und from the fact that it is 
a great absorbent, it absorbs the moisture 
and then if allowed to lie, you have a stack 
of (what was) manure dried up and apparent¬ 
ly good for nothing. 
His mode of using it I do not like ; I have 
tried it and find that the only way to use it, 
to be good for the horse’s feet, is to use at a 
time about two inches thick, scraping the 
stables clean every morning ; by doing this, 
and using a couple of handful^ of ground 
plaster sprinkled over the wet ports, you 
have a clean, Bweet and dry stable, with 
your horses looking slick ; and I can assure 
you no scratches about or any other disease 
of the foot or leg. 
The correspondent alluded to above states 
that horeus will not eat their litter when 
bedded with sawdust; this I cannot deny, 
though I know it is thought by many that 
horses will get into the habit of eating saw¬ 
dust, which proves very injurious. This 1 
cannot decide, as I have never yet found my 
horses to acquire this habit. a. h. w. 
Hockessin, Del. 
MAKING THE DAIRY ATTRACTIVE 
We hear that quite a number of cheese 
factories are to be erected the coming year 
throughout the different States. Within a 
year or two, a few factories have been started 
iu Maine, and considerable attention is now 
being directed to the dairy in that State. 
Mueh of the land in Maine is well adapted to 
grazing, and as formers begin to learn some¬ 
thing of the advantages of dairying and tho 
associated system, we rnay expect to see this 
interest largely developed in the State. 
In this erection of factories, too little regard 
is paid to architecture and ornamental sur¬ 
roundings. The early factories were rough, 
bani-like buildings, with no claims to beauty 
of construction or taste in any department 
connected with the establishment. Pig pens 
wore often iu close proximity to the milk 
room ; the manufacturing quarters were not 
unfrequently over small streams, with insuf¬ 
ficient provision for carrying off waste whey 
and other filth incident to these establish¬ 
ments. They soon became foul, polluting 
the air, during hot weather, for a consider¬ 
able distance around. There was some ex¬ 
cuse, perhaps, for this state of things among 
the factories first built. The system then 
was considered an experiment, and the least 
CURE FOR BONE SPAVIN 
Take dog’s grease, y t pint; best oil of ori¬ 
ganum, \% ounces ; pulverized cantharides, 
ounce. Mix and apply each morning for 
three mornings, heating it in with a rod hot 
iron each time-; then skip three mornings 
and apply again as before, until it has been 
applied nine times ; after which wait about 
ten days, aud if it is not all gone, go over 
agaiu in the same way. 
The Champion Horse-shocr of White Pi¬ 
geon, Mich., obtained tliis plan of an old Nor¬ 
wegian farrier. It does not remove the hair, 
but cures the largest and woret cases : 
Indian Method .—Bind a toad upon it ; or 
two if one does not cover it, aud keep it on 
from eight to ten days. An Indian cured a 
horse in this way, near St. Louis, for which 
he received a muoh-eovoLcd rifle. The cure 
proved permanent. it. a. w. 
