“American Cattle,” estimates tlie whole 
number of beef cattle consumed in the United 
States at 5,000,000 head per annum; and 
therefore it appears that the cheese from one 
hall' of the cows kept, would equal iu food 
value these 5,000,000 of beeves. He esti¬ 
mates these beef eat lie at $60 per head, or 
$300,000,000; and if we estimate this sup- 
ness. The required “Daw-eye” is that 
which resembles the gray eye of the jack¬ 
daw. Their distinctive features are the 
white healt, feet, and claws, essential to 
eveiy bird claiming descent from that illus¬ 
trious stock. 
The red Derby game cock should have 
a bright red face; breast and thighs coal 
black; hackle and saddle feathers light 
orange-red; back, intense brown-red, a depth 
of color that painters term dragon’s blood; 
lesser wing-coverts maroon colored ; greater 
wing-coverts marked at the extremity with 
steel-blue, forming a bar across the wings; 
primary wing - feathers bay; tail iridescent 
black. If seems a peculiarity in these fowls 
that one at least of the pinion feathers is 
marked with white. The sex of the chickens 
can readily be distinguished when only a 
few weeks old. The beak, legs, and feet are 
uniformly white. 
Martin remarks that “through the whole 
catalogue of game fowls the male birds are 
by far the most conspicuous in plumage;” 
and this remark proves true in regard to the 
Derby breed, for wherever mere color has 
given the name of a class, the markings of 
the cock explain the reason. The Black- 
breasted red hens possess little of their con¬ 
sort’s brilliancy of feather, though these are 
of much lighter colors than the red-breasted 
lien—a fact in strange opposition to the 
plumage of the respective male birds. 
Breton’s Poultry Book, thus describes 
the perfect markings of the Lord Derby game 
hen:—“Headline and tapering; face, wat¬ 
tles, and comb bright ml; extremities of 
upper mandible and the greater portion of 
the lower one white, but dusky at its base 
and around its nostrils; chestnut-brown 
around the eyes, continued beneath the 
throat; shaft ofneck-liackle light buff; web 
pale brown, edged with black; breast shaded 
with roan and fawn-color; belly and vent 
of an ash tint; back and wing-coverts part¬ 
ridge-colored ; primary wing-feathers and 
tail black, the latter carried vertically and 
widely-expanded; legs, feet, and nails per- 
feolly white.” 
The carriage of both cock and hen of this 
breed is upright and dignified. The pugna¬ 
cious disposition of the cock equals that of 
any other game bird; and its endurance can- 
noL he. surpassed; years agoue they were 
numbered among the best breed of birds for 
the cock-pit; and for the table they are not 
surpassed by the sweet and nutritious flesh 
of the Dorking fowl.— L. 
grains. And among those gross old Ro¬ 
mans, we find Plantus, Virgil, Cicero 
and Pliny celebrating the virtues of the 
fruits of the earth and the milk and cheese 
of their flocks and herds. They loathed the 
flesh of a dead animal. St. Matthew, ac¬ 
cording to Clement, eschewed flesh and 
nourished his gentle spirit upon vegetables 
pense. But if the milk is properly cooled as 
soon as drawn from the cow, and then placed 
in the cans, set in a water-box and surround¬ 
ed by water, the cream that rises will be 
mostly incorporated again in the milk by 
the agitation while currying it to the factory. 
There can be no doubt but that the evening’s 
milk can be kept in better condition at the 
farm than under the present system at the 
factories, because the quantity massed to¬ 
gether is smaller, and is not mixed up with 
that of different dairies. 
The plan proposed is a relief also to the 
manufacturer, and gives him and his hands 
a little rest, which it would seem is justly 
due to that class. There is, perhaps, no 
business more confining, or which requires 
such constant care and watchfulness us with 
those who have the management of cheese 
factories. The labor itself is very considera¬ 
ble, while the responsibility and oversight in 
the management of milk aild the operation.- 
of cheese-making must he excessively wear¬ 
ing and annoying. 
But under the plan proposed, manufac¬ 
turers can look forward to a brief respite, a I 
least each day, from. Iheir labors. If this 
plan be adopted, when the cheese is made 
at the factory, the (lav’s work is at an end, 
and the few hours of leisure thus given arc 
no more than conducive to health and a rea¬ 
sonable share of enjoyment, which it would 
seem all who labor are justly entitled to. 
It is true, in the plan proposed there would 
be a slight additional expense to the farmer 
over the old system for extra cans, and it 
would impose, upon him the care of the even¬ 
ing’s milk at. the farm; hut all this would be 
more than met, iu t he Imre cost saved of haul¬ 
ing the night’s milk, to say nothing of the 
inconveniences that arise from being obliged 
in the evening, under all cir- 
nsbanbrn 
X. A. WILLARD, A. M., EDITOR, 
Or Limt Kali*, IUkkimhc County, St*- Yobk, 
delivering milk at factories, 
milk. At most of the factories the unlit is 
delivered twice a day—morning and even¬ 
ing. On small farms, or where but one 
span of horses is kept, the hauling of milk 
not only breaks into the labors of the day 
for the hand that hauls the milk, but re¬ 
quires the team to be iu readiness at just 
such an hour, night and morning. What¬ 
ever urgent necessity there be of farm work, 
or business oil’ the farm, all must give way 
to these regular journeys with the milk. 
The morning’s drive, perhaps, is not so 
objectionable as that of the evening, since 
the labors of the day for the man and team 
may he arranged to commence an hour or 
two later, to suit circumstances. But to 
break off work at three or four o’clock in 
the alieninon, in order to stable the herds 
and get through milking in time for the de¬ 
livery of milk at the factory makes a con¬ 
siderable inroad upon the economy of farm 
work, and often seriously deranges the ope¬ 
rations of the day. The hauling of the even¬ 
ing’s milk is particularly inconvenient and 
annoying when there is a press of work, as 
in “ I laying and havesting,” since a couple 
of hours’ labor toward the close of the day 
at this season may often he the means of 
saving property of much value. 
Again, it not, only confines the team to 
the farm, but often taxes it, necessarily, with 
too much work ; while if an extra team be 
kept on the farm merely to draw milk, it 
must, entail upon the farmer a heavy ex¬ 
pense. Now, in what way can the difficulty 
be obviated and the farmer be relieved, at 
least, in part, from this continual drudgery? 
There are two methods that may be adopt¬ 
ed :—The one relieving him wholly from 
carting the milk, and the other reducing the 
labor of hauling, one-half that in ordinary 
practice. In certain neighborhoods where 
the patrons are conveniently located iu re¬ 
spect to the factory, it is undoubtedly a good 
plan to establish a milk route and have a 
milk carrier whose duty it is to go from pa¬ 
tron to patron gathering up the milk and 
delivering it, at t lie factory. Of course, this 
makes extra expense to the dairymen ; still, 
where the surface of the country is tolerably 
level, the roads good and the patrons so 
situated along the route that the milk may 
he conveniently gathered without, extra 
travel, a regular milk carrier can often be 
employed for less than the expense for the 
patrons to cart the milk individually. 
The cost of running a team for gathering 
up the milk and delivering at the factory, 
varies in different localities, according to 
the condition of the route and location of 
patrons, from $1 to $3 per cow. When the 
sales of ehcesA are low, this expense added 
to the cost of manufacturing, boxing, &e., 
takes from the gross proceeds of the dairy 
quite n little sum. But there are many situ¬ 
ations where “ milk routes” cannot be estab¬ 
lished at anything like reasonable rates, and 
the heavy roads, the wear mid tear of wag¬ 
ons, harness and teams, together with the 
time taken in the delivery of milk, is so great, 
that farmers can see no advantage in the 
factory system, finding it more profitable, as 
well as more agreeable, to go hack to the old 
system of farm manufacture. 
Now, if the plan of delivering milk at the 
factory once a day could be adopted, t he ex¬ 
pense, in any case, would be greatly reduced, 
while to those farmers delivering milk with 
their own teams, the relief would be of the 
highest consideration, to say nothing of the 
expense saved. And with the improved ap¬ 
paratus for cooling milk at the farm, it would 
seem that the plan could be readily adopted. 
The. importance of cooling milk as soon as 
dra wn from the cow, or before it is placed in 
the can for hauling to the factory, is now 
pretty generally recognized by those who 
have had experience iu factory management. 
We have repeatedly discussed this point, and 
shown that milk put up warm in the cans, 
and then hauled to the factory, is liable to 
decompose and taint in hot weather, and 
that much of the bad flavor in cheese is to 
be attributed to this cause. And our thc- 
tories will always have more or less trouble 
of this kind until Hie system of cooling milk 
at the farm be put in practice. 
Now, if the night’s milk lie properly 
cooled at the farm, it may be kept there in 
good order until morning, and when the 
morning’s milk is ready both messes cun be 
delivered at the factory, thus making but 
one journey for the day. 
It may be objected that there will be some 
cream rising on the milk, but this may he 
prevented by arranging au agitator on the 
same plan as at the factories—and where the 
('arm is provided with running water this 
can he readily effected at a very trifling ex¬ 
DEKdBY GAME 
and milt?. Dr. Dick says:—“To take the post 
life of any sensitive being, and to feed on its poui 
flesh, appears incompatible with a state of The 
innocence.” Pope, the poet, strongly in- the i 
sists that all the evil passions and diseases of kee; 
the human race arc attributable to their eat- sligl 
ing the flesh and blood of animals. Dr. won 
Franklin testifies that his clearness of eign 
mind and progress in science were greatly our 
aided by abstaining from animal flesh. surp 
We do not mention these opinions to chec 
strengthen a theory of our own—it is not its 11 
our theory; but. this prejudice of the most I 
cultivated minds against animal flesh as a The 
food seems to lie so diffused that we may chce 
properly take notice of it and point out to and 
them cheese tun the most perfect substitute, bulli 
Cheese contains all the constituents of meat, cide 
as highly organized and in more soluble and easii 
easily assimilated condition. One-half the the 
quantity of cheese usually taken of meat not i 
will abundantly nourish the system and save cart! 
all qualms of conscience to the flesh cater, to n 
ll is I'M*liable to putrefactive changes than T 
flesh, and much less likely to develop in the belli 
human system those scrofulous diseases at- ovei 
tributed to animal food. fain 
Oiii* Undeveloped Home Market. ovei 
Let us see what our home market might 
he. Suppose our population of 40,000,000 f 
should consume only one ounce each per ( 
day; this would require 912,500,000 pounds 
per year. The quautity of cheese made in 
the United Stales, as per census of I860, was 
only 105,875,135 pounds, hut we will sup¬ 
pose that in 1809, 800,000,000 pounds were “ 
made, which would be less than one-third you 
enough to supply our population with one Nev 
ounce each, per day, and this would be much Der 
less than the average consumption of Great mar 
Britain. This will serve to show us (he im- T 
mense home market we have yet to develop, fow 
and the enormous increase of production to ft 
warranted by the prospective consumption, try, 
But let us see whether it he economy to brec 
produce cheese instead of beef. A good ing 
average cow will produce 400 pounds of bird 
cheese, besides a small amount of butter, per Mai 
annum. And if we estimate one pound of Slat 
this cheese equal, in food value, to two Dor 
pounds ofbeef, it appears that, an average tv or 
cow will yield food equal to 800 pounds of beet 
beef per year. The average dressed weight spec 
of beeves sent to New York City, is gener- cier 
ally estimated at 750 pounds each. It thus goll 
appears that a cow will produce in human fow 
food, annually, more than the carcass of a gat! 
grown bullock, although it takes, on the wer 
average, four years to grow the bullock Etq 
making 750 pounds of dressed beef. The can 
cost of food, in producing the cheese, is not tliei 
more than one-third that of growing the A 
beef, and the labor, being but one year, can- pen 
not bo as great. Cheese can be produced as bre< 
cheap per pound as beef, although worth pea 
double for food. ovei 
Letussee what would be the aggregate sll ° 
production, if this were made, the leading in - 
daily product of the whole country. By the hibi 
census of 1860 the number of dairy cows is onr 
stated nl 8,728,862. There are now, proba- Thc 
lily, 10,000,000 cows in the United States, are 
Suppose that one-half of these, or 5,000,000, Ulia 
were devoted to making cheese, at 400 S°°' 
pounds to the cow, they would produce an T 
aggregate of 2,000.000,000. This would be togc 
50 pounds to each person, or less than two eyes 
and a half ounces daily. And, estimating feat 
one pound of cheese equal to two pounds of larg 
beef, this cheese product would be equal to roui 
5,000.000 of bullocks averaging 800 pounds, ing 
net weight, each. stiff 
Mr. L. F. Allen, in his able work on nail 
to deliver milk 
oumstances of unfavorable weather, or other 
causes constantly occurring to render such 
delivery objeclionable. 
It must be evident, then, that an arrange¬ 
ment of the kind proposed would be an ad¬ 
vantage to both parties, the dairyman and 
the manufacturer, and we hope to see it 
largely put in practice the present season. 
CHEESE DAIRYING: 
Is it Likely to be Overdone t 
BY E. W. STEWART 
There are various considerations that 
enter into the solution of this question—such 
as the economy of cheese as a food; the ex¬ 
tent, to which it is likely to he consumed ; 
our capacity for its production, Ac. Cheese 
as a food ia not generally understood and 
appreciated. All examinations of it, chemi¬ 
cally, have proved that one pound of Cheese 
is as valuable for human food as two ofbeef. 
Professor A. I. Bellows, in his “Philoso¬ 
phy of Ealing,” saysCheese lias more 
than twice the amount of food of any other 
known substance. It must, therefore, be 
used in small quantities, and with such ar¬ 
ticles ns fruits, or fine flour, which contain 
little nitrogen.” Again lie says “ Cheese, 
which contains the concentrated nutriment 
of milk, is seldom seen on our tables, while 
butter, wh ich contains not a particle of food 
for brain or muscle, is on every table, at all 
times of day.” 
Let us examine its economy in reference 
to the comparative prices of other food. The 
retail price of beef in cities ranges from 
sixteen to twenty-five cents per pound, anil 
cheese is sold at the same prices, thus show¬ 
ing cheese to be only half as expensive as 
beef according to ils real value. And if we 
compare it. with pork, veal, mutton, or fish, 
we shall find it the cheapest food. There 
is no waste to cheese, it is all equally valu¬ 
able, while beef is one-sixth bone. It has 
also the advantage of requiring no cooking, 
and ilins in the warm season saves the poor 
t he expense of fuel. 
The long experience of the English, 
Scotch and Irish laborers proves cheese to be 
a most wholesome as well as nutritious food. 
A small quantity of cheese with them takes 
the place of a larger quantity of meat, and 
enables them to endure such hard labor as 
the American thinks he can only perform 
upon a generous meat. diet. These laborers 
can afford a ration of cheese, hut no meat, 
which proves the comparative economy of 
cheese. In Germany farm laborers depend 
largely upon the curd of milk, often being 
skimmed for Imtter. Of all forms of animal 
food, cheese is most economical. 
Another consideration worth mentioning, 
that will cause a larger home consumption 
of cheese, is the growing dislike with culti¬ 
vated minds to the taking of animal life to 
supply human food. This may be regarded 
as flic sentiment of effeminacy and weak¬ 
ness, Imt it lias accompanied some of the 
noblest and most accomplished intellects 
from the earliest, times. If it be weakness, 
then was that noble old Greek, Pythagoras, 
very weak, for it was a cardinal principle in 
liis morals. So, likewise, must wc class 
those other great masters of ancient wisdom, 
Socrates, Plato. Zeno, Epicurus, Xeno¬ 
phon and Pi.utauch —these nil nourished 
their bodies and sustained their great intel¬ 
lects with milk and cheese, the fruits and 
POULTRY NOTES, 
Dominique Fowls, 
The London Field says of this variety, 
which it denominates American:—“ There 
are two or three very useful and good breeds 
of poultry that are not well known in Eng¬ 
land. One of the oldest established, and cer¬ 
tainly one of the most useful, is the Domi¬ 
nique. This breed more closely resembles 
0U1‘ cuckoo Dorking than any other English 
variety. It differs, however, in having only 
four toes—a great advantage, by the way, in 
a practical point of view—and in the legs be¬ 
ing yellow. 
“ The Dominique cocks arc showy birds, 
witli full saddles and hackles, and abundant, 
well matched sickle feathers. They should 
weigh from six to eight pounds, when ma¬ 
ture. As table fowls, they should neces¬ 
sarily be short-legged, full-chested, and broad 
in the hack. The face and ear lobes should 
be red, and the wattles and comb neat, and 
of medium size. The liens are good layers 
and setters, and they really constitute a 
valuable breed. In the United States they 
are now bred up to the standard described, 
and really good show birds have realized as 
much as £5 per head.” 
A Layinsr Lot of Hens. 
I have twenty-two pullets and four old 
hens. They are a mixture of the Black 
Java and common fowl. The old hens and 
some of the pullets commenced laying very 
early. The rest of them commenced about 
the middle of April. I got four hundred 
and forty-seven eggs from them that month 
They averaged twenty-four eggs a day after 
they all commenced laying. I feed them corn 
and boiled potatoes for their regular feed. 
Once or twice a week I give them a mess of 
screenings, or oats.— a. b. w. 
Fowls Recommended. 
The Bristol (Mass.) Central Committee 
recommend the Brahmas and Dorkings for 
the table, the Leghorns and Hambnrgs for 
eggs, the Games and Dorkings when all 
qualities are required of a high degree of 
excellence; and if pure breeds arc not 
wanted, at least a game cock to improve the 
stock of every yard. 
Three Hundred Head of Poultry- 
Mr. J. J. Meciit, Tiptree Hall, England, 
ha* on his farm a poultry-yard containing 
three hundred head of poultry. He says 
that fowls are the farmer’s best friends, con¬ 
suming no end of insects, and utilizing and 
economizing all waste grain. He thinks 
that it costs no more to produce a pound of 
poultry than a pound ot beef. 
THE DERBY GAME FOWLS 
