irirg ffjttsBanftrg. 
X. A. WILLAUI), A. M. t EDITOR, 
Of f.rrrLK Faui.h, Herkimer County, Nxw York. 
BUTTER AND CHEESE. 
Report of tlic Haperincendent of ilio Dairy 
Department at (lie Mtute Fair. 
Mr. Frank D. Curtis of Saratoga Co., 
N. 7., wiio had charge of the exhibition of 
dairy products at the late New York State 
Fair lias some very sensible remarks in his 
report concerning this department of the 
show. 
lie says: “ One fact, however, was mani¬ 
fest; that soils and counties not hitherto 
known for the production of butter and 
cheese, can lie made to yield a superior arti¬ 
cle, Saratoga comity having taken tue prize 
for two successive years. * * Success 
is not so much a quesri of soli as climate. 
Some of the butter exmbited, put tip in large 
crocks and tubs was partially spoiled, which 
leads me to suggest to the butter makers ol 
the State more cure in skimming milk and 
and to get their water from sloughs and 
frog ponds. We say, therefore, with Mr. 
Curtis, “ Purify the pasture*.” 
Mr. Curtis recommends that the Society 
establish a scale of points requiring uni¬ 
formity as to color, size, condition and taste, 
upon which to award cheese premiums. 
The suggestion, \vc think, is valuable and 
one that tbe Society should adopt at the 
next Fair. For our part we are t ired of see¬ 
ing the Society's money thrown away upon 
miserable samples of cheese that have no 
merit, and which no more represent what ia 
really needed in the markets than a com¬ 
mon “ stub-tailed" cow represents an im¬ 
proved Short-IIorn. Let us have some stand¬ 
ard by which all poor and inferior stuff shall 
be excluded from competition, and tbe prize 
given only to such as an'expert, or dealers 
would be willing to purchase at the highest 
price. 
-Uartr. 
COCHIN CHINA vs. BRAHMA FOWLS. 
packing. Too much sour milk is often 
mixed with the cream, which causes rancid¬ 
ness. Tnis, with tlni sudden changes and 
extreme temperature to which butter is sub¬ 
jected, is no doubt the fruitful cause of so 
much poor butter, and therefore of great 
losses to farmers. Fully two-thirds of all 
the butler going to market is affected, and 
sells at a depreciated price. It is generally 
the case that the bottom of tubs of butter is 
thu poorest, giving rise to the suspicion of 
fraud, when the fact is that in packing, the 
successive layers are more exposed to tbe at¬ 
mosphere than the top of the firkin, which is 
carefully covered with salt when tilled. 
“ Tho system of preparing and marketing 
butler in warm weather in this State can be 
improved. The butler is injured in packing, 
and, being sent forward in iee-car.-t, is sub 
joe ted to a low temperature, and then un¬ 
loaded and carried to the market probably 
in a broiling sou, which sudden and violent 
change is enough of itself to ruin the best 
article. Families in hot weather buy a lew 
pounds at a lime, w b u in turn is again ex¬ 
posed, together with that remaining in the 
llrk.in. No wonder neatly all the butter is 
i i a spoiling slate when it reaches the table 
of the consumer. Ill Pennsylvania a hot; r 
practice prevails. Tbe butter is made into 
pound mils, nicely stamped and packed in 
tin pails with a reservoir in the bottom and 
oil the top tilled with ice, Ibe whole then 
packed lu a wooden tub with a close-fitting 
cover. In this way the butler can lie kept, 
at nearly an even temperature and retailed 
to tbe consumer in a fresh ami excellent 
condition, netting the producer from at least 
forty to fifty per cent, more than by the sys¬ 
tem of whole firkins and ice-cars, as we have 
stated. 
“A considerable quantity of butter contains 
the elements of decay or decomposition 
which are infused into the milk by the cow 
eating weeds and drinking impure water— 
hence too much care cannot be taken to puri¬ 
fy the pastures.” 
We may remark here that it must not be 
inferred that any particular county, or dairy, 
is making the best cheese because that coun¬ 
ty or dairy lias the prize at our State Fair. 
If all the counties and best dairies in tho 
State were represented, and the awards were 
made honestly by experts, then we should 
get something relia le on this point. It is 
notorious, however, that the “ fancy fac¬ 
tories” and dairies of the State do not ex¬ 
hibit cheese at the Slate Fair. The show 
usually in this department ia very meager, 
and the qualities very ordinary. 
We have seen the first premium awarded 
on samples which dealers would not be 
willing to pay within two or three cents of 
the market rates for fine cheese. It may 
have been the best at the show, but the fact 
of its receiving a prize was no evidence of 
superior quality when compared with the 
market standard. 
In what we have said we do not wish to 
throw any discredit on the samples of cheese 
exhibited at the last State Fair, but rut her 
to correct tbe wrong inference in placing 
Saratoga county first in tbe State as to 
quality of dairy products, when such is not 
the case m point of fact. 
Mr. Curtis is doubtless correct in regard 
to some of the causes of poor butter, and his 
s iggeslions point to the true source for im¬ 
provement, and if properly beetled the evil 
would be greatly abated. We have long 
been of tbe opinion that much money would 
he saved to the butter d tirymen of the State 
by packing in better and smaller tubs than 
now obtains, and by introducing the Penn¬ 
sylvania practice in regard to rolls mid ship¬ 
ping appli irtces. That impure water and 
weeds upon dairy farms are a fruitful source 
of inferior butler there can be no question, 
an 1 we are glad to see these views, which 
we have urged for years on the attention of 
the dairy public, corroborated by Mr. Cur¬ 
tis. Too much cannot be said upon these 
points since there is a wonderful amount, of 
ignorance or thoughtlessness on the subject. 
No one need expect by any system of manu- 
THE DAIRY IN MICHIGAN. 
F. M. Holloway, Hillsdale, Michigan, 
writes to the Germantown Telegraph tout 
the falling off of the wool clip of the 
State last year was about 3,000,000 pounds, 
and lie thinks that next year will show a 
like result. 
He says eveiy pound of wool grown 
in Michigan costs filly cents, as farmers 
have learned by bitter experience, and they 
will no longer hang their hopes upon a dc- 
lusivo tariff for relief—that four pounds of 
butter or six pounds of cheese can be made 
with less expense than a pound of wool can 
be grown, and that the dairy interest is 
therefore taking place. The pork interest is 
also spoken of as unprofitable, as Michigan 
farmers cannot compete with the corn 
regions South and West. 
We are rather surprised to hear this state¬ 
ment from Michigan, and we hope the daily 
will not disappoint Michigan farmers; still, 
success in the latter business depends upon 
skillful management and experience; and it 
is not well for farmers to be constantly 
changing from one kind of farming to an¬ 
other, simply because prices happen to be 
low one year and some other business just at 
that lime appears more profitable. Ii always 
takes time and a good deal of experience to 
learn a business thoroughly, and when one 
becomes proficient in a certain branch lie 
should have good solid reasons for abandon¬ 
ing it lor that, with which he U not familiar. 
We do not wish to discourage any one 
from entering upon the dairy business, but 
father to give caution that too high hopes 
should not be entertained, and that an inex¬ 
perienced person will not be likely to realize 
a fortune from tin* dairy the first or the 
second year of Ids trial in it. 
-- 
American Dairymen'* A«m>cinil«in.—The An¬ 
na il Co avail tlon of thu American Dairymens' 
Association at tLioi, N. Y., Jam.try Llmu'i 13 , 
lu-ouii»tn to be of unusual iuteiv-t. The ri civ- 
euy, Mr.fi. II. WsitKs of Syr.ie i&e, unnouneus 
the following programme for tins ouavomiu i: 
Prof. ft. C.Caldwell of Cornel) University, Ith- 
urn, N Y., will ill'll reran ailili'ussoii “ I'ermenl.i- 
tl.m noil Piiirefaciion m their ivl itiu is to ilie 
MiainU-ieiure of Cheese," wlilult suoji at. will 
iieoe-Siirlly Include acoiisiUuraiiou ofA lie nature 
ot renuei. 
Prol". James Lnw of Cornell University, will 
present a piper on “The Feeding of Caiile as 
airei'tlng their health and produce." Prof. Law 
will likewise take occa-lon lo remark upon the 
various nivvaleur diseases now alMicting the 
herds nf America. 
Prof. A. X. Prentiss, also or Cornell Univer¬ 
sity. will ad tress thu Convention on IIm subject 
id' “ Erg it," tracing its history and prnvaJoneo 
In former limes; also Its nut oral lilsfoi v. show¬ 
ing how it ger ablates.grows,and i,ro,>i(> lueed. 
i 1111 •• rated wlfu diagrams and blank - board 
sketches. 
Paiiors are also expected from tho following 
gniitleiiion: -John M. Webb, Esq., of New Yor* ; 
L. U. Arnold, lis.j., of Ithaca, X. V.; J. ». Li¬ 
man, Ei|.,of the New York Trill .. Ibm. II iV- 
ris Lewis nf Frankfort, N. Y.; A. Bartlett, Esq., 
of North Madison, Ohio. 
Il is hoped ;llld oxpeufed that others who have 
been Invited to pit pare papers will consent, to 
uo so. 
1< Is likewise anticipated that the $100 prize 
article on ••'fliu chums of Cheese as a whole¬ 
some, nutritions mid economical article m' food," 
will no read ii lore the Con \ «m ion. 
Aide from the paper# and addresses already 
indie dcil, I lie subjects lliojly 10 receive most ut- 
tenliu i at (Ilia iii. minir are: 
1. Natural m at and odor of milk, 
a. Kminet, its nature and clients. 
8. Tile treat men i of nui tt.\ in cheese malting. 
•1. tmating curds — tnulr causes - best treat¬ 
ment. 
tt, Sh ill Ihe olij -els nnd attention of this A»so- 
ol.ii ion be so eiihoged as to include thu sunject 
of bui ter limiting? 
Anipt' opportunity will bonfforded for the in- 
tr > luctio.i of such other timely jun'. suitable 
topics is members may desire to discus*, it will 
devolve upon the individual members of the 
Asu.iei iii.ui in u very large degree, to till up tin 
s sumi- of me Coil Vent lull with mutter of iu- 
toreM a m| proiii. 
Ceie I inoii intending tn speak upon either of 
ihe su iji-vfs luilioiiTi'd, nr upon those of iheir 
o mi select Inn, will collier a favor by notifying 
the Seenuuiw prior tn the meeting. 
Fact ory reports of openiiions, and results for 
the season of 1869, should be handed to tho Sec¬ 
retary at the Con volition, or sent to him by until 
very soon after. 
-»♦» 
Wit.l you or some of the RURAL readers in¬ 
form me if the Cochin China fowls are not a 
species of the Brahmas? What is tho differ¬ 
ence between the two breeds? And what are 
their characteristics?—A Subscriber, Dundee, 
1 'ate* Vo., N. l\ 
To more fully show the distinctive char¬ 
acteristics of the two breeds of fowls spoken 
of by our correspondent, we give engravings 
of the Cochins and Brahmas, so that at a 
glance lie will be enabled to ascertain the 
difference between the two breeds. 
that English breeders are indebted to Amer¬ 
ica for the beautiful fowls of this breed they 
possess. These birds are highly prized in 
England—a pair of them having lately been 
sold for $350, showing that the fever runs 
high in that country in their favor.— l. 
WHAT FOWLS TO BREED. 
Cochin China Fowls, 
The Cochin fowl was first imported into 
this country in 1830, direct from Canton, 
China, by G. P. Burnham of Boston. He 
said of them :—“ For all purposes of a really 
good domestic fowl, whether I speak of pro¬ 
ductiveness, easy keeping, laying qualities, 
size, disposition, beauty of form and plumage, 
or hardiness (in this climate,) a Her a careful 
comparative trial, 1 deem the Cochin the 
beat.” Since Mr. Burnham’s commenda¬ 
tion the Cochins have deteriorated some¬ 
what. There was a time, years ago, when 
everybody was running wild on the subject 
of Cochin China fowls, paying not only fab¬ 
ulous prices for the fowls, but as high as $0 
to $3 per dozen for their eggs. That day is 
past, and from speculative and other causes 
I lie Cochins have been obliged to give way 
to the Brahmas. We never could see any¬ 
thing inviting about the Cochins. They 
were a large, clumsy fowl, without any re¬ 
deeming qualities to speak of, unless it were 
for their consumption of an immense quan¬ 
tity of food—eating their heads off several 
times during the season. The flesh of the 
Cochin is coarse and innutritions in com¬ 
parison with that of the Dorking, and as for 
their laying properties, they proved with us 
only second-rate.* Ifscems to us they possess 
none of the characteristics of the Brahmas. 
About Credit,—In a recent issue of “Hearth 
Hiul Lome ' a history of thy circumstance?, &c., 
which led the Into Jilsse Williams of Home to 
iUnugunite the Cheese Factory system is givon. 
We had supposed that Mils history was obtained 
and flint given to the public by us in the U. S. 
Ay. Report, ltktt. As the two accounts tiro sub¬ 
stantially the sumo, we should tic glad to credit 
Hearth and Home Tur facts and figures, but our 
priority in date renders it: awkward. 
lua back number of Hearth and Home wo 
find a description of lla? Devonshire process of 
making " Clouted Cream," copied from the 
Rural, hut without proper credit. We pre- 
facturc to produce the finest Qualities of however, that those thlt.ys have not been 
,dt i... 11 .... mi , intentional on the part of our esteemed con- 
c.lher butler or cheese Whose COWS are al- temp,, nir ,-. which U usually very jus. and cor- 
lo wed to cat all maimer oi noxious weeds, ruct iu Us urn tiers of credit to other juimiuld. 
Rrnlunn I’tOtrM. 
We have seen Brahmas which we con¬ 
sidered the ne phi* ultra of the leathered 
tribe. English breeders claim everything 
I hut is good lor these birds, and lose sight 
of their faults, We have bred the Brahmas 
—both White* and B iff, We have reared 
some splendid While Brahmas, (as near the 
engraving here represented as can be,) and 
thought highly of them,—still they did not 
prove good layers with us. Since we have 
discarded them we have found out the rea¬ 
son of our ill-success—it was over-feeding. 
This may seem strange, but nevertheless it 
is a fact. We fed them all they could eat 
“ and more too,” The consequence was we 
did not get. from them the number of eggs 
we otherwise should. Feeding fowls enough 
to keep them in good heart and over-feeding 
them are two different tilings. In the first 
instance you arc "j island generous" with 
them, in feeding just enough—in the other 
case you are “ killing them with kindness” 
by over-feeding, which makes them dump¬ 
ish and lazy, and inclined to be perpetual 
sillers. We believe, as we said on the start, 
that Brahmas well kept will make a very 
profitable fowl to breed. They are good 
layers, good sitters, and make the best of 
mothers, if the breeder knows how to handle 
them. They are objected to by many poul¬ 
try fanciers, from their clumsiness — many 
aver that they are liable to break their eggs, 
when sitting, by getting off and on their 
nests. If tbe nests were placed in the proper 
place, this fault would be obviated. Always 
make the nests low—on the ground or floor 
of the hennery is best; nail cleats around 
the nests of two-inch hoards, not higher than 
two ami one-half inches, to keep the eggs 
from rolling out, and you need have no fears 
of any being broken. 
It. is said the Brahmas are an Asiatic 
breed of fowls. Bement says they were 
first brought to Ibis country by a sailor, who 
said lie got them from the hanks of the 
Brahmaputra — a river that waters the ter¬ 
ritory of Assam. How true this is we can¬ 
not say, but it is claimed that the Brahmas 
in this country sprung from tins source, and 
T HAVEasmall farm, which among otherthings 
I wish to stock with at least two breeds of fancy 
fowls. What is the best kind for me to pur¬ 
chase? I am a now beginner and have been 
advised to import and breed HoorJans and La 
Fleches. What is your opinion ns to these fowls? 
Would you recommend them for this locality ?— 
H. A. Milton, BcUville, C. IF., I860. 
We hardly know what breed of fowls to 
advise our Canadian correspondent to rear 
for his locality. The climate line much to do 
with the matter. Wo think, however, aa a 
general rule, the acclimation of fowls should 
receive considerable consideration on the part 
of the breeder, for Ihose which succeed in 
one locality arc entirely unfitted for another. 
We know of no breed that would succeed in 
any climate better Ilian Brahmas and Polands 
or the White Dorking and white-faced 
Spanish variety. Either of these breeds 
proves hardy in almost any climate, and can 
be successfully reared, with very little troub¬ 
le. Our preference, however, is in favor of 
the first named breeds. 
The Polands being non-sitters, will give 
all tbe eggs needed; tbe qualities of the 
Brahma being such that nothing i3 lost by 
breeding them, but on the contrary, tliey arc 
desirable to breed for market purposes, nor 
are tliey by any means considered bad egg- 
producers. With proper care nnd attention 
they may be induced to begin laying early 
in winter and about the time the Polands 
are “shelling-out” profusely,—which is the 
latter part, of January,—the Brahmas will 
have laid their first litter of eggs and be 
ready to perform their maternal duties, for 
which they are so noted. By this process 
you will be enabled to send to market early 
spring chickens, which always demand high 
prices. 
The Dorkings are fair layers, and are su¬ 
perb for the table, Tbe white-laced Spanish 
arc also good egg-produccrs, their eggs being 
large, rich in flavor, nnd decidedly nutri¬ 
tious; but our principal objection to them 
is their disposition to roam. The chicks of 
the Spanish have proved with us very 
tender. We have found it hard work to 
rear them with extra good cure. Though 
we must say that when they arrive at ma¬ 
turity they are a splendid fowl to look upon, 
with their beautiful black and glossy plu¬ 
mage. If the first two varieties named are 
not to be obtained readily procure the latter. 
Of the Iloudans, we cannot say much in 
their favor. Wc would not discard either of 
the breeds named for them. If our corres¬ 
pondent desires to breed them, we advise 
him not to import them, for no imported 
fowl proves hardy in this country, to say 
nothing of the cold Canadian climate. An¬ 
other thing, if he will cross tlie pure white 
Dorking witli the black Polands, lie will 
undoubtedly secure a breed that resembles 
the Iloudans—if their progeny do not in 
reality prove pure-blond birds of that, species. 
La Flechcs we would not have on any 
consideration. We think, from what we 
have been able to learn of them, that they 
are a breed nit bout any reetiinniendablo 
qualities — good, bad or indifferent. They 
are a fowl that needs a great deal of care 
and patience on the part of the breeder, 
which lie will be apt to find in the end will 
not pay on the investment. We believe in 
“ progress and improvement,” but do not 
recommend this fowl to carryout the axiom. 
—L. 
-- 
INFERIOR FOWLS. 
;ritntific antr fistful. 
COAL SIFTERS. 
A person not conversant with the fact 
would be surprised at the amount of good 
burning coal that may he obtained from coal 
and wood ashes after being taken from the 
stove. Many throw the ashes away without 
sifting, and that, too, in sections where fuel 
is high, when, if they had used a sifiing box 
similar to or like the ones herewith illus¬ 
trated, quite a saving would have been ac¬ 
complished in the one article of fuel 
Figure 1. 
In Figure 1 is shown a box with sieve bot¬ 
tom, and handle attached as shown. It may 
be placed over a barrel or on the supporting 
pieces, B, of the box, A, Figure 2, the ashes 
from the stove to he placed therein, nnd 
with a few reciprocating movements the 
/ 
... - J 
/j 
B / 
. —-: 
. ; 
Figure 2. 
ashes are deposited in the bottom of the box, 
-A, while all the unconsumed coal is retained 
in the sieve box, P, from which its re¬ 
moval is easy. A binged cover to the box, 
P or A, would prevent dust from arising. 
K 
* 
_ 
T 
V 
/ 
b 
Figure 8. 
In Figures 3 and 4 are given diagrams of a 
coal or a.sh sifter, by the use of which the 
same object is accomplished as by the one 
previously given. Like letters refer to the 
same parts in both figures. The box, L, is 
pendant within Hie box, 11, being supported 
by the pins, T, T, resting in grooves upon 
tbe upper edge of box, II. In Figure 4 is 
If not already done, do not delay in weed¬ 
ing out from your flocks all inferior fowls. 
There is nolhing gained by wintering them. 
Allowing them to remain with tbe flock 
may prove disastrous to your whole yard. 
If you would keep your breed pure, allow no 
mongrels to run with them. One false step 
in this direction may be the means of much 
annoyance as well as loss of caste as a suc¬ 
cessful breeder of fancy fowls. 
Examine your henneries at least once a 
week, if not daily, and see that the markings 
of your yearling “ chicks ” are perfect. If 
you observe even the least imperfection, re¬ 
move them at once, and fatten them for 
market. Do not keep them on your premises 
a moment longer than ia absolutely neces¬ 
sary. Bv overlooking or neglecting tLis 
matter, many fine flocks of fowls are ruined 
and become degenerate, causing the breeder 
to lose all interest in bis vocatiou — blaming 
bis fowls for bis ill-luck, as lie is pleased to 
term it — and not knowing the wherefore. 
Again we sav, weed out your inferior fowls 
at once,—delays are dangerous.—L. 
Figure 4. 
shown the manner of operating it. A 
swinging, semi-circular movement is im¬ 
parted to the box, L, by moving the bandies 
or standards, Iv, K. The movement may he 
short and quick, or slow, striking each side 
of the box alternately. The box, R, should 
be provided with a cover, thereby retaining 
all dust. 
We Invite Contrilntrtoni) of practical articles 
relating' to the breeding-, rearing and general 
management of fowls. We should like figures 
showing actual profit derived from this farm 
stock the past season. We want the figures to 
show the relative merits of breeds. 
Figure 5. 
In Figure 5 is shown an arrangement for 
the purpose in question, which is reduced 
to the simplest form possible. The ashes 
are placed in the hopper at M, and by their 
Own gravit}' run down the inclined plane, 
W, (which is simply a sieve of quarter-inch 
mesh,) fulling or sifting through, the un¬ 
burned coal falling into the box, V. Should 
a portion of the ashes find their way into 
the receptacle, Y, they may again be run 
through. This 1 deem the better of the 
three plans given, and, like the one in 
Figures 8 and 4, was invented expressly for 
the Rural. L. D. Snook. 
Sulphuric Acid Acts on Platinum.— 
The platinum alembics in which sulphuric 
acid is manufactured are found lo suffer a seri¬ 
ous loss. In an apparatus yielding daily 8,000 
pounds of concentrated acid, there was a 
daily loss of half an ounce of platinum, 
even when the acid was free from nitrous 
evaporation. New alembics suffered least, 
on account of the superior compactness of 
the metal when recently hammered. 
