PIP IN FOWLS 
zealously to bring them up In the way that they 
should go. Mr. Dane would not part with the 
tender-hearted rooster for any consideration, 
and should he take a notion to lay eggs next year 
he will be able to dispose of them at remunera¬ 
tive prices. 
whittle or cut paper, let them do so it they 
will spread a paper to catch their own dirt. 
Teacli them while young and they will al¬ 
ways remember it. It is much better to 
leant to keep clean, than to learn to make 
clean.” 
attltm 
onifstic 
ronomn 
Can you give, through the pages of the Rural, 
the causo of, and remedy for, pip in fowls? 
Every winter l‘or four or five years some of my 
best fowls have boon taken and died with the 
disease commonly known among poultry keep¬ 
ers as pip, and though I have treated them in 
my way, 1 never succeeded in saving one. Soon 
after being taken the combs and gills turn black 
and t he biJI and feet very white, ami (hey usual¬ 
ly die. Tho present season 1 had a lino Chanti¬ 
cleer Of the while Poland breed, of which l 
thought much, taken In the sumo way, his 
breathing being so hard us to bo noticeable for 
several rods, and every few breaths would flirt 
his bill us though trying to throw something 
from the throat, and pipnut, showing him to be in 
In great distress; Dually died, to ail appearance, 
and was thrown away for (loud. After three or 
four days, (during which time lie could have eat¬ 
en nothing,) on entering the bam ono morning l 
WHITE DORKING FOWLS, 
CONDUCTED BY MARY A, E. WAGER 
La Fleohe Fowln.— 1 The Scc'y of (lie New York 
State Poultry Society, says:—“The La FleHie do 
not -corn to win public favor very rapidly with 
our people, yet they certainly acclimate ns 
readily as the Orevo-Coiur*. Still, every person 
who bus experimented in raising, ns far as we 
can learn, bus met with provoking disappoint¬ 
ments. Thd chicks are exceedingly tender, and 
require constant cure and attention, in order to 
have them thrive. They arc tine layers and no 
doubt deserve the groat praise which has been 
so lavishly bestowed upon them as flesh pro¬ 
ducers. 
In years gone by the Dorking was the fa¬ 
vorite fowl in this country, and the only rea¬ 
son we can assign for their degeneracy is the 
improper care they have received and the 
continual in-and-in breeding. To rear Dork¬ 
ings profitably, it is essential lliat a good, 
long runway should be provided on a clay 
or gravelly soil for the chicks. They never 
should be allowed to run on wooden or brick 
floors. If this is carefully attended to the 
chickens will thrive and grow well, and make 
hardy fowls. 
ENTERTAINING COMPANY —II, 
KNITTING AND READING. 
Hutching Trnuxporlcd Eggs.— \ correspondent, 
at Brighton, N. Y„ writes us that he received 
from Birmingham, Conn., June 1, by express, 
ono dozen Brahma eggs in good order, which 
were put under the hen the same day, on the 
“1st, there were hutched eight, beautiful Brahma 
chicks, ono egg having been broken by the lieu. 
Three Eggs In Two Days—A Frowshutg, N. 
Y.. correspondent tolls us of a hen lie know once 
that for eight months laid three eggs every two 
days-thnt is she averaged that amount for that 
time. We are not informed the maximum num¬ 
ber laid in oue day. 
VINEYARD EXPERIENCE IN 1869 
I respond to your Inquiry “What about, 
Hie vineyard the past year?” and begin after 
the method of certain denizens of the East 
by asking a question: 
What is the cause of the failure of the 
vines to set the fruit as was the case in 
many localities the past year? 
My vineyard stal led very promising in the 
spring and blossoms seemed well set, hut 
when the fruit should appear they seemed to 
wither and drop off; that is to say, Isabella, 
Hartford Prolific and Concord did so, while 
Delaware and Clinton were little affected in 
that way. 
A fair crop on my vines this year of the 
first-mentioned varieties would have been 
about six tons ; and 1 really lmd only a little 
over one ton of those varieties. I can attri¬ 
bute only one cause, viz.: wet weather. 
Nor can I explain the comparative exemp¬ 
tion of the Delawares and Clintons, only that 
they bloom and set their fruit a little earlier. 
I was away from home during the time of 
blooming, so cannot say whether there was 
any time during blooming which could be 
said to be dry weather; it was colled very 
wet by my neighbors when I returned home. 
My Hartfords and Concords, what few 1 
iiad, ripened oil' well. About two-thirds of 
the Isabellas ripened so as to be marketable 
and the resL were ground up for wine. 
About one-half the Delawares colored up 
good and nice, and the rest not very well 
and lmd to bo sold us second quality. They 
were not picked, however, on account of 
frost, as they were left on the vines as long 
as they improved any. Why is it so difficult 
to ripen up well ull the fruit on Delaware 
vines? Probably many will say you let 
them overbear. T have suffered souiu of my 
vITSTO COCK. 
louiid him strutting round among the hens and 
crowing, evidently as well ns ever. In about a 
week, however, he was taken again so badly that 
I killed him to got him out of his misery, and on 
opening the throat found no muse of trouble. 
Any hints aa to cause and remedy will he of in¬ 
terest. to H. It. KxoHAltDflON, Panama , 1870. 
Ouit correspondent is mistaken in the dis¬ 
ease of his fowls. From his description, it 
lms more the semblance of gapes than pip. 
It maybe the disease is roup. If lie will 
send us a full description of the action of his 
fowls, wo will endeavor to answer his query 
more at length. 
The pip is occasioned by the forming of a 
dry, horny scale upon the tongue,—the beak 
becomes yellow at, the huso, ihc plumage be¬ 
comes ruffled, the bird mopes and pines, the 
appetite gradually declined to extinction, and 
at length it dies, completely worn out by 
fever and starvation. Give the bird, three 
times a day, for a week or so, two or three 
grains of black pepper in fresh butter, which 
will effect a cure. 
If fowls arc placed in warm, dry lodgings 
and given stimulating and nutritious food, 
there will be no complaint from disease. 
The trouble is, breeders do not give this mat¬ 
ter proper consideration. We have tried to 
impress upon their minds the imperative 
necessity of attending to this matter at the 
outset, 
king, the only Dorking, is the White Surrey 
Dorking. It is of good size, compact and 
plump form, with short neck, short while 
legs, line toes, a full comb, a large breast, 
and a plumage of spotless white. They are 
hardy, lay well, and are excellent mothers.” 
We have reared tint While Surrey Dork¬ 
ings for a number of years, and fully coin 
cide with the writer in the Chronicle. To 
our mind, no fowl is more essential to the 
farm-yard than the pure White Surrey Dork¬ 
ing, an engraving of which is herewith 
given. The first pen of Dorkings we ever 
experimented with were purchased of Judge 
8. 8. Bowne, in 1850. His stock was pro¬ 
cured from imported fowls of Dr. Ebkn 
Wight of Boston, who was at that, time the 
largest breeder of fancy fowls in tbis coun¬ 
try. Our experiments with the Dorking 
prove them to be fowls not to be despised. 
They are not early layers, but make up this 
deficiency In the number and quality of eggs 
they produce. They are easily fattened, 
and their flesh is of the very best quality. 
In speaking of the weight of the Dorking, 
Wright, in the Practical Poultry Keeper, 
says:—“it Is difficult to give a standard; 
but we consider that a cock which weighs 
lees than ten pounds, or a hen under eight 
and a half pounds, would stand a poor 
chance at a first-class show.” We have 
never, in our experience, seen one brought 
to this weight, not even by high feeding. 
SUNDRY PRACTICAL ITEMS 
Fried Cabbage .—A few tablespoonfuls of 
sweet cream added to cabbage when it is 
fried nearly enough, is a great improvement. 
Management of Brooms.— Li' brooms are 
wet in boiling suds, once a week, they will 
become veiy tough, will not cut a carpet, 
last much longer and always sweep like a 
new broom. A handful or so of salt sprink¬ 
led on the carpet will carry the dust along 
with it and make the carpet look bright and 
clean. A very dusty carpet may be cleaned 
by setting a pail of cold water out by the 
door, wet the broom in it, knock it to get off 
all the drops, sweep a yard or so, then wash 
the broom as before and sweep again, being 
careful to shake ail the drops off the broom, 
and not sweep far at a time. If done with 
care it will clean a carpet very nicely and 
you will be surprised at the quantity of dirt 
in the water. The water may need changing 
once or twice, if the carpet is very dirty. 
Snow sprinkled over a carpet and swept off 
before it has time to melt and dissolve, is also 
nice for renovating a soiled carpet. Moist¬ 
ened Indian meal is used with good effect 
by some housekeepers. What is said in the 
following, is very true. In many town and 
city houses, the apartments receive but one 
thorough sweeping a week. The broom 
wears out carpets quite as much as feet do. 
. Tidy Rooms .—“ Many rooms Jose the tidy 
look they would otherwise have but for the 
slovenly use of the broom. It is no mark of 
^ a good housekeeper to be often sweeping. 
A room well swept and aired in the morning 
^ should need but little more sweeping all day, 
l if each occupant would take care of their 
y own loose scraps and dirt. If children will 
WASHING TABLE LINEN 
It is poor economy in our opinion to boil 
or freeze table cloths if brown. It gives 
them an old, yellow look. White ones may 
be kept clear by spreading for a few hours 
in the hot sun, or on the snow when the sun 
shines. If there are fruit stains on them 
pour boiling water over them before washing. 
The boiling and freezing make them soft 
und once hanging on the line in the air and 
freezing dry wears linen more than two 
weeks constant use. A little starch should 
be added to the last water and they should 
be hung up straight on frames to dry. If 
they dry in a twist , they cannot be ironed 
smooth without extra pains. 
If they will not heed this advice 
they must expect to find all manner of dis¬ 
eases attacking their poultry. Nothing is 
gained by keeping fowls in a “ make-shift ” 
way. 
Since the foregoing was written we have 
received a communication from a subscriber 
in Savannah, Ga., asking for information 
relative to the disease of his fowls. The dis¬ 
ease is pip, and should be treated aa here 
prescribed.— l. 
Ad vantages of Crossing Fowls.— The Secretary 
of the New York Statu Poultry Society says: 
“While it is imperative to have thorough-bred 
fowLs to keep up the quality of the crosses, lu.ill 
cases the former does not Include the varieties 
most prolific in creating eggs ami meat for profit. 
Skillful crossing has ever proven the most satis¬ 
factory m these all-important features. But as 
tlm erossix, no matter how made, rapidly dete¬ 
riorate, they must he periodically renewed and 
regenerated from the original and pure stock.” 
Pickling (’at)bag**.—This is my recipe, and I 
think It excellent:—Take us much cabbage at 
you think it would require to last all whiter, 
(everyone must use her own Judgment about 
the amount-,) and chop It very 8m*; then add 
enough salt to make the cabbage taste a littlo 
salty, (too much will kill the vinegar.) and Mb¬ 
it thoroughly through the cabbage. Then add 
mustard seed, grated horse-radish, black pop¬ 
per ground very fine. When these Ingredients 
are thoroughly mixed through the chopped cab¬ 
bage, puck it bt Mono jars, find pour strong vin¬ 
egar over it. and in a week or bo it will be ready 
for us!-. This recipe Is excellent for pickling 
cabbage in the spring of the year. When cab¬ 
bage has been buried It is likely to rot, or at 
least will when exposed to the air. But by pick¬ 
ling it und placing ihc jars in a cool pluce, ft.can 
lie kept until new cabbage is ready for use.—c. 
A Maternal Rooster.—The Chariton Democrat 
says Mr. Dane, who lives near Garden Grove, 
bus a rooster that lifts brought up a brood of 
chickens the past Hummer. When the little 
chickens were only two or three days old, the 
old hen was killed by the lings, and Mr. Booster 
became their protector. Ho has never deserted 
them Until lately, und he is now “weaning" them. 
He would put on ull the agony of a mother; fol¬ 
low the little chickens, and “cluck” just as natu¬ 
rally as any hen. Tie always gathered them un¬ 
der his wings at night, and has labored most 
Training and l'runlng Vines.—If WILLIAM S. 
Knigut, who says he has been watching the Bu¬ 
ll, w, the past year for information on this sub¬ 
ject, will turn to pages 1301,217,233,2ftl, 281,233, 
303, 310 of the volume of the Rural for lSOO, ho 
will And very complete directions, with illustra¬ 
tions, showing how the thing is done. If he lias 
not been wise enough to flic his Buraks, we oun 
send him a bound volume for 1809 for $-1, which 
we will warrant to be worth $50 to any farmer’s 
family for reference. 
Hard Soap.—Having lately become Interested 
in a Menhaden oil factory, I wish to ascertain 
how to make the “gurry into hard soap, so as 
to leave the pure oil on top. Can any of the 
many Rural readers give the desired informa¬ 
tion? If so they wifi confer a great favor on— 
A Subscriber, New London, Ct. 
Number of Hens to One L’ocli. Experience 
teaches us that to insure eggs to hatch well, and 
a strong constitution for your chicks, from six 
to eight hens is plenty for one oock. 
