She sat very closely, and I feared the result, 
but I was disappointed, as she batched 
equally as well as the Leghorn, thus redeem¬ 
ing her sister Brahmas from all doubts in 
my mind. 
I will say here that T have owned Black 
Spanish for five years, and never had one 
disposed to sit. The Leghorns, as layers, 
are truly wonderful, surpassing anything I 
ever owned, so far as number of eggs are 
concerned; but the Black Spanish beat the 
world for size and style. 
Customers sometimes think bard when 
their eggs do not hatch, and almost invaria¬ 
bly blame the shipper wrongfully, as the 
trouble is as likely to be in the sitter as in 
the egg, and I am inclined to think more so, 
for eggs that I have received from a distance 
have hatched well. 
The following extract from a letter is good 
evidence that eggs transported by rail will 
hatch. Mr. T. D. Cole, Selma, Ala., to 
whom I sent one dozen While Faced Span¬ 
ish and one dozen White Leghorn eggs, 
writes:—“You wrote me to let you know 
my success in hatching those eggs. I am 
well satisfied. Eight of my Leghorns (twelve 
sent) hatched; but, not one of the Spanish. 
I do not know the reason, except that the 
hen spoiled the eggs by coming off too often. 
The young birds seem pleased with the 
sunny South. I will try it again.” 
In a recent letter from Mr. C. H. Bowman 
of New York, he writes:—“If you can 
manage to send off fresh eggs packed as well 
ns mine, they will hatch to any one's satis¬ 
faction, provided tire fowls are kept in a 
manner to ensure the fertility of the eggs.” 
The nearer we approach nature in the 
management of fowls the better will our en¬ 
deavors be rewarded. o. k. h. 
Glen’s Falls, N. Y„ May, 1870. 
butter and cheese arc manufactured. The 
receipts of milk daily during the first week 
in June were about 1,850 pounds. This 
makes 20 pounds of butter and 180 pounds 
of pressed curd. 
The milk is managed on a different prin¬ 
ciple from that at the ordinary butter fac¬ 
tories. Here the night’s milk only is skim¬ 
med. 11 is set in the cheese vat and a stream 
of cold water kept constantly flowing be¬ 
tween the vats during the night. In the 
morning the cream Is removed and set aside 
to sour. The morning’s milk is now added 
to the skimmed milk and the mass raised to 
the temperature of 80’ and the rennet intro¬ 
duced. The highest heat in scalding is 04% 
and when acidity is properly developed the 
curds are thrown upon the sink and salted 
at the rate of pounds salt to 100 of cur 
When the cream is taken off as above less 
salt is needed, Mr. Arnold says, Ilian for 
whole milk cheese. Last season 100 pounds 
of milk on an average made one pound of 
butter and ten pounds of cured cheese. We 
examined the cheese, both at this factory and 
at others where a similar process is adopted, 
and wo found the cheese mealy and not eas¬ 
ily distinguished in richness from whole 
milk cheese. In fact, the cheese sells for the 
same price ns whole milk cheese. As we 
were the first in this country to suggest that 
a portion of the cream could be removed 
from the night’s milk and by adding the 
morning’s milk and by skillful manufacture 
good palatable cheese would result, the 
practical workings of these factories gave us 
much satisfaction. 
Now, as it usually takes ten pounds of 
milk to make one of cheese, it will be seen 
that the one pound of butter taken from the 
one hundred pounds of milk is clear gain. 
And we may remark in passing, that the 
best cream of the milk only being skimmed 
off, a very choice quality of butter can be 
made from it. Indeed, the color and texture 
REARING TURKEYS 
Care and Food Tor ilu* Yotiwr 
F. C. Stone of EUicoUville, Cat. Co., 
writes us, that he has tried for years to rear 
turkeys, but when from three days to about 
six weeks old lie has the greatest trouble 
with them, and canuot imagine what is the 
matter 
DAIRYING IN TOMPKINS CO. 
j| 0 ,v lied Glover affect* Milk—Tnkinat <>0 
the (ream in Clieesc Hlanu fuel lire— 
Carbolic Acid lor Caring Kennel Cool- 
inn Milk at ilie Farm. 
During a recent tour through a portion 
of Tompkins county, wc found grass more 
forward than in Herkimer, Oneida, and the 
adjoining counties. The drouth prevailing 
in’ the latter section of’ the State seems to 
have been less severe in Tompkins county, 
and up to June 2d, the time of our arrival in 
the vicinity of Itlmca, showers had been fre- 
quent enough to keep vegetation in vigorous 
growth. 
The soil in Tompkins county, cast of the 
lake, varies considerably in character, from 
a sandy or gravely loam. 
every year from imperfect and had flavored 
cheese. And especially is this the case 
when the weather is hot and sultry. Manu¬ 
facturers should urge this matter persistently 
upon the attention of their patrons at once; 
for if wc are to have a hot, dry summer, (of 
which the prospect now seems to warrant,) 
heavy losses on account of had flavored 
cheese may, at least in part, he avoided. 
There arc now a number of devices for 
cooling milk at the farm. The Riggs plan 
is to conduct the milk in zigzag channels 
over a tin plate, with cold water underneath. 
Mr. Bussey of Oneida county, effects the 
object by a tin cylinder holding water and 
ice, which floats upon the surface of the 
milk in the can. Sir. Hanley of Syracuse, 
has a somewhat similar arrangement. Mr. 
Bdunaf of Schoharie county, introduces in 
the can a long tin tube filled with water. 
Others simply pass the milk over a shallow 
tin vat with cold water beneath. Mr. Ar¬ 
nold believes that milk should not only be 
cooled but deodorized, and he showed us an 
arrangement which he bad constructed lor 
effecting this object. His plan is to cool 
ansi deodorize by exposing the milk to a cur- j 
rent of air. 
He has become about discouraged 
with his management, and asks for informa¬ 
tion upon the subject through the columns 
of the Rural New-Yorker. 
Turkeys, when young, are quite tender, 
and need generally more than the “slip¬ 
shod” or “make-shift” attention awarded 
them by many farmers. The first and most 
essential thing after hatching is to keep them 
in a dry and warm location. Never allow 
them to stroll upon the grass until the dew 
is off, and shut them up before the fall of the 
evening dews. Do not allow them to run in 
wet, rainy weather. A little attention and 
forethought about this matter will prove of 
incalculable value in preserving the brood. 
As stated by our correspondent, at two 
periods of their lives young turkeys need 
more care than at others. The first is about 
the third day after they are hatched, or 
when they throw out what is termed the 
“red head,” which they do at six weeks of 
age. This is a very critical period for young 
turkeys, much more so than at the period of 
molting; at this time, therefore, their food 
must be increased, and rendered more nutri¬ 
tious, by adding boiled eggs, wheaten flour, 
The English breeder 
a heavy clay to 
It may be separated into three divisions, or 
strips, running parallel with this lake—the 
strip nearest the lake being clay, the next 
gravel and the third loam. The strip of 
clay occupies, perhaps, the largest part in 
tlxe division. A part of Tompkins County is 
well adapted to grain growing, and in some 
of the towns wc found wheat looking re¬ 
markably well. There is considerable dairy¬ 
ing in the county, both butter and cheese, 
though generally a less number of cows are 
kept on the farms than in older dairying dis¬ 
tricts. 
By the politeness of Mr. L. B. Arnold 
of Lansing, we had the pleasure of looking 
over several cheese factories and learning 
something of their management. One pe¬ 
culiarity of the soil or grasses of Tompkins 
is that the casein of the milk is harder than 
in Herkimer, and therefore the treatment of 
the curds in cheese manufacture require less 
scalding, lu other words, the same process 
of cheese making practiced in Herkimer 
and the adjoining counties cannot be follow¬ 
ed in Tompkins without spoiling the choose. 
The milk, therefore, is set for coagulation at 
a lower temperature, and the curds are 
worked longer in the vat. 
lli'il Clover innki'H I’oor Milk. 
Mr. Arnold attributes much of the diffi¬ 
culty found in handling milk in this section 
to the prevalence of red clover pastures, and 
he is of the opinion that good milk cannot 
be obtained from cows pastured exclusively 
upon red clover. Ii appears that “red 
clover milk” is not only poor in cream, but 
it has a rank and disagreeable flavor vciy 
objectionable in the production of the finer 
grades of cheese. In proof of this position, 
careful observations and experiments have 
been made, and the result in every instance 
shows the bad influence of red clover on the 
quality and flavor of 1 he milk. 
As this question is somewhat new to the 
dairy public, and is besides, of considerable 
importance, practically, as indicating to what 
extent milk is influenced by the character of 
food upon which the cow is fed, we give the 
statemout, made to us by W. D. Williams, 
who brings his milk to Mr. Arnold’s tac- 
tory. 
Testimony of Mi’. Williams. 
Mr. Williams, who has a fine herd of 
cows, and is particular as to their care ana 
management, says he is now convinced that 
red rlover makes an inferior quality of milk. 
He has two pastures, one an old pasture 
filled with June grass, Avliite clover and 
For this purpose fans are pro¬ 
vided, which are to be put in motion by a 
weight and gearing. The milk falls on a suc¬ 
cession of corrugated tin plates, and is thus 
spread out into a thin sheet, while the fans 
throw forward and through it a current of 
air, which carries away offensive odors. 
The last plate gathers the milk into a stream 
which falls Into the can. and thus both cool¬ 
ing and airing are effected. The machine is 
an ingenious arrangement for the purpose, 
and Mr. An nolo proposes to make a series 
of experiments with it to show how dairy 
products may be improved by thoroughly 
divesting milk of its objectionable odors. 
The town of Lansing, after rising some 
heavy grades near the lake, is rather level or 
slightly imdulating. The portion of the 
town where Mr. Arnold is located appears 
to be of a very good soil, adapted to both 
grazing and grain growing. Grass here was 
quite luxuriant, 4ri<1 Mr. Arnold showed us 
a fine field of wheat, which promised to 
make an abundant yield. He has recently 
introduced upon his farm the Alsike clover, 
which was Just coming into blossom; but 
this being the first year of its growth, he 
was unable, of course, to speak of its merits 
from any practical experience. 
We shall give hereafter our observations 
of other factories which we visited and the 
manner of their management. 
or bruised hemp seed, 
succeeds well by feeding his brood a “ mush ” 
made of equal parts of cooked oat and bar¬ 
ley meal. 
Those who have had experience in rear¬ 
ing turkeys nearly all arrive at the same 
opinion— i. e., that they are the most tender 
and difficult to rear of any of onr domestic 
fowls; but, as said aforetime, with due at¬ 
tention at the outset, they may be reared or 
multiplied with little or no loss to the 
breeder. Turkeys, under a judicious system 
of management, may be rendered profitable 
to the farmer in more points than one. 
In rearing turkeys the American Poul¬ 
terer’s Companion suggests that as soon as 
the young ones are removed from the nest, 
they be immersed in a strong decoction of 
tobacco, taking care, of course, that the 
fluid does not enter the mouth or eyes of 
the chick, and repeat, the operation when¬ 
ever they appear to droop. Com bread, 
POULTRY NOTES, 
XVooilcn Floor* for Chicken Coop*. 
A correspondent asks if it is detrimental 
to the brood to have them placed in coops 
containing wooden floors? We cannot see 
any particular benefit derived from having 
coops with wooden floors; on the contrary, 
wc are of opinion it inclines the chicks to 
weakness. Our mode is to let the chickens 
have lice access to the ground, or, what is 
better, let the coop be placed over a flooring 
of aslies, made about two inches thick, so 
that the mother-lien can dust herself at 
pleasure. 
THE RAT-PROOF COOP, 
given in last year’s volume, and which we 
herewith re-produce, is our beau-ideal of 
what a chicken coop should be. It can be 
moved at will, and at evening, or in stormy 
weather, the hen and chickens can be driven 
in and the coop closed up, making it both 
rat and water-proof. Then again, there is 
t jyuarmtt 
VICIOUS ITALIAN BEES, 
I will relate some of my experience with 
these bees, hoping to elicit the experience 
of others with them and compare notes. In 
August 1868,1 procured a queen and gave it 
to a swarm of black bees successfully. It 
wintered well but was not so early as some 
jollier of my stocks. I, of course, wanted to 
Italianize my whole apiary by rearing queen 
cells, but soon found I had " caught a tartar.” 
They were so imiscible, vindictive cross, 
resentful in handling, that it was dangerous 
to operate with them in any way or manner. 
Smoking (hey wholly ignored, and I had to 
abandon Italianizing my apiary. 
I made out to winter five stocks of Italians 
the Inst winter, and thought to try again. 
They behaved well till I commenced hand¬ 
ling them—then, “ War to the knife” is their 
motto, apparently. I made out to simply 
divide them, by using sweetened water and 
alcohol. Any further operations were too 
dangerous for any one to undertake. They 
are not content to punish those who try to 
handle them, but volunteer to attack any 
and all who come near them, and will 
go twenty rods to make an attack on per¬ 
sons; the women cannot hang out clothes 
in the yard, nor can I work in the garden 
without being driven away. 
Brimstone will be too good for them, and 
they will get it, too, after the season is over. 
There are numbers of Italians in this vi¬ 
cinity, and by inquiry I can't learn that they 
are so. Why should these that 1 have act 
in this manner? I hope others who have 
these bees will relate some of their experi¬ 
ences with them. Can any one account for 
these acting in this manner ? Can anyone 
suggest a remedy ? It is a serious loss and 
greater disappointment to me. In my case, 
they have proved a dangerous and damag¬ 
ing acquisition. E. Russell. 
FanncrsviUe, N. Y., 1870. 
the acid to a pint of water. Xhe green veil, 
or skin (after its contents have been turned 
out and all specks and dirt wiped off.) 
is laid in the acidulated water and left there 
five minutes. It is turned once during the 
time, to be sure that the skin is wet in all its 
parts. Then it is taken out and stretched on 
a how or crotclied stick ami hung up to dry, 
the same as if it had been salted. It will dry 
rapidly, without dripping. Then the acidu¬ 
lated water is turned into a bottle, and kept 
for the next rennet, adding a few drops oc¬ 
casionally, to keep its strength good. Mr. 
Arnold says the scent of the acid will es¬ 
cape, ami does no injury to the cheese. 
When rennets have been cured in the ordi¬ 
nary way, and have become tainted in the 
soak, carbolic acid is used to remove the 
taint. In this case a teaspoouful of acid is 
added to ten gallons of the soak, or prepared 
liquid, which will remove the taint so it cau 
be used without trouble in cheese making. 
It is important that a pure article of carbolic 
acid be used. 
Cooling Milk at the Farm. 
The cooling of milk at the farm, prepara¬ 
tory to being delivered at the factory has not 
yet been adopted in Tompkins; but all the 
manufacturers with whom we conversed on 
the subject, were unanimous in the opinion 
that such treatment of the milk at the farm 
would be of the utmost advantage. During 
our visit among the factories the weather 
was unusually warm for the season, and 
manufacturers were haying considerable 
tainted milk to handle. One of the curds at 
Mr. Arnold's factory was extremely offen¬ 
sive in odor. This was in part mitigated by 
spreading it upon the sink and allowing it to 
be exposed to a current of air for several 
hours. In our conversation with dairymen 
as to the causes of tainted milk, many of 
them were hardly ready to acknowledge 
the tent coop, 
which answers a good purpose for either 
young turkeys or chickens; is eerily con¬ 
structed, and, having no floor, can he moved 
to any light or sandy soil, which will answer 
in lieu of ashes for the chicks and hen to 
dust themselves in, which keeps Off vermin. 
White Comb in Fowls. 
D. 31. H. need not fear from his fowls 
having the while comb, as the disease can 
be easily cured. If yon see any Indication 
of white comb on your fowls, rub the combs 
freely with compound sulphur ointment, and 
it being an indication of great external beat, 
you should purge them freely with castor 
oil. Give them two doses of a tablcspoouful 
each at three days’ interval. Feed on oats 
or bavley meal, and if your fowls are cooped 
so they do not get grass, give them lettuce 
once or twice a day. Keep them cowl and 
well fed. The roosts should bo in a well 
ventilated place and free from dampness. 
Eruptions ou Spnnluk Fowls. 
As soon as the eruption is observed, which 
at this time of year is liable to make its ap¬ 
pearance on Spanish fowls, remove those af- 
N0N-HATCHING OF EGGS 
There was quite a lively discussion last 
year, through the columns of the Rural 
New-Yorker, in regard to the non-batching 
of eggs; and an outsider might have con¬ 
sidered the subject quite exhausted, and a 
sure road to success thrown wide open. But 
the casualties are many, and we often think 
how little we do know of this process of na¬ 
ture; for oftentimes the sitters that we most 
depend upon, fail, and those that we expect 
will fail are apt to do the best. 
Allow me to say that the eggs from my 
stock this year have proved unusually fer¬ 
tile, especially the Houclans, Dark Brahmas 
and While Leghorns. My sitters have been 
mostly Light Brahma pullets of last year, 
and I have sometimes thought that they 
were too hot, from their tendency to take on 
fat, and their stick-to-ativeness too much de¬ 
veloped to be successful sitters. While har¬ 
boring this erroneous idea in my mind, a 
June-hatched White Leghorn pullet from 
Mr. John Salisbury, Jr.’s stock 
Ic became 
decidedly broody and spunky. Being not a 
year old, and small of her age, 1 decided to 
try her non-sitting qualities. The result was 
she hatched in better proportion than any of 
the Brahmas. Just as she hatched, I set one 
of my oldest and heaviest Brahmas, weigh¬ 
ing in the fall nine and a quarter pounds. 
