mM 
POULTRY NOTES, 
Mr. MrLLER says he had the unexpected 
good fortune of having the stock allotted a 
place between decks and amidships, the 
most preferable on the vessel—that the 
stock bore the voyage well, looking better 
when they landed ut New York than when 
they were shipped tit Hamburg. And he 
remarks further that they reached Canas- 
tola, three hundred and thirty-seven miles 
from New York* safely, and walked nine 
miles up the hills and as many hundred feet 
above the railroad to Peterboro, their 
present home, as if they thought nothing of 
traveling over four thousand miles, and as 
if they had always been accustomed to 
mountains instead of the lowlands of Hol¬ 
land. 
On hoard ship they gave forty quarts of 
milk, and had such good appetite that he 
was not a little troubled lest the bountiful 
supply of fodder provided might be insuffi¬ 
cient. 
In an additional note from Gerrit 8. 
Miller of Peterboro, a brother of Die 
above writer, we learn that the bull and 
three cows arrived at the farm on Die 19th 
of last October, and be says that the three 
cows gave about two-thirds as much milk as 
his nine dairy cows. 
On the 15thof March last the oldest cow 
dropped a heifer calf weighing ninety-five 
pounds. She was dry about six weeks, and 
had no grain during that lime. Her first 
milking after taking her calf away weighed 
twenty-six and u-lialf pounds, and she gave 
l,10(H<j pounds during the first month. This 
would lie at, the rate of about thirty-six and 
a-half pounds a day, or probably not far 
from seventeen quarts. 
He says the second cow is a little the larg¬ 
est milker. She has given forty-one pounds 
per day several times. The two older ones 
give from thirty-five to forty pounds per day, 
and the young one thirty pounds a day. The 
bull weighed 1,200 pounds in November, 
1809, and in April, 1870, lie weighed 1,415 
pounds, and Jmd nothing but hay during the 
winter. 
We are exceedingly glad this importation 
has been made, located as it is, almost in Die 
heart of the great central dairy region of 
New York. And we hope an opportunity 
will now soon be had to lest the very im¬ 
portant question as to how far this variety of 
stock is adapted to lire business of cheese 
dairying, on the rich pastures of our New 
York dairy farms. 
crbsnxau 
0uItri)-I|artr 
ttsbanbrp 
Sebright Fowls. 
I iiaye some fowls known as Sebrights. 
Will you please inform me if there is any 
other name for them. They are dark fowls, 
with very speckled breast*, similar to a 
partridge. They are tiie best, layers I have 
ever seen, without any exception. 1 much 
prefer them to the Brahmas or any other 
breed that I am familiar with. I have a trio 
of them, one year old now, that I intend ex¬ 
hibiting at the fairs this coming fall. The 
male bird weighs eight pounds, and the liens 
weigh respectively six pounds thirteen 
ounces and six pounds five ounces, and one 
of them is raising a brood of chickens. Will 
you please inform me, through the columns 
of the Rural New-Yorker, whether they 
Lave any other appendage to their name 
aside from Sebright.— (J. L. C., Jamesville, 
Onondaga Co ., N. 7. 
We have never seen the breed of fowls 
spoken of by our correspondent under the 
name of “Sebrights.” The only breed by 
that name that we are conversant with is 
the Sebright Bantams. Has he not mistaken 
the Golden Spangled Hamburgh for, and 
named it, the Sebright? We herewith give 
an engraving of a pair of Hawburghs. They 
are a very pretty fowl, and arc highly prized 
liy those who have bred them for their lay¬ 
ing qualities, as they arc said to he prolific 
layers. Their weight, in good flesh, is about 
that as stated by our correspondent, while 
the Sebright Bantams weigh from sixteen to 
twenty ounces. The Bantams are good lay¬ 
ers, but are kept principally for their beauti¬ 
X. A. WILLARD, A. M., EDITOR, 
Or l.iTTi.E F»tu<. Hb&kiukb CuuwTV. New Yobb. 
EPIZOOTIC CATARRH, 
PACKING EGGS 
With the Lmge Kiul Downwards. 
A new fact has just been developed in 
regard to the packing of eggs for transpor¬ 
tation and for hatching. The experiment 
confirms us in the belief that the modus 
operand* is a good one, and coming from the 
source it does, is worthy of consideration by 
those desiring eggs transported to them from 
a distance. The article in question is from 
the pen of L. Wright, authorof the “Prac¬ 
tical Poultry Keeper," and those familiar 
with his writings on poultry or conversant 
with the reputation of his book, need 
no other assurance of the feasibility of the 
results arrived at by him. He says lie 
has discarded bran in packing eggs, and 
substituted therefor hay; believing that, good 
soft hay is the best material that can be used. 
H is mode is to put a good layer of hay in 
the bottom of a box, not rammed down, blit 
left springy, and some hay put all around 
the inside; the eggs should he nicely bedded 
in one layer only. Each egg should be 
wrapped singly and loosely in a piece of 
paper a quarter the size of a common news¬ 
paper page, in such a manner as to leave the 
ends square, and not shaped to the egg. 
Then a good wisp of hay is wrapped round 
each, and the eggs put in the box just tightly 
enough to prevent them from shaking about, 
and no more. The eggs should be packed 
with the large end dozen. 
I would like to have you, or some of the cor¬ 
respondents ot the Run At, New-Yorker, tell 
me what ails my cut tle. They commence to 
snort and run a raucous matter from the nose; 
eyesotog aud close with a hard, yellow wax ; are 
dull and sleepy; fall away rapidly In flesh : fall 
In milk, almost dry up. yet they seem to feed 
well. Some of them get lumps under the throat 
just opposite the root of tho tongue; these 
lump* become running sores after a few days’ 
swelling. What is the disease, and the remedy ? 
—11. Welty, Henry Co., 0., July. 1870. 
We are inclined to the opinion that, the 
cattle have Epizootic Catarrh, one of Die 
most fatal diseases to which cattle are sub¬ 
ject. The usual symptoms are dullness, 
lassitude and staggering when compelled to 
move, obstinate costiveness succeeded by 
diarrhea, loss of flesh and appetite, rough 
coat, tumorous about the neck, head, back 
and joints, which appear filled with air 
emitting a crackling sound upon pressure, 
with a saliva from the mouth, becoming, as 
the disease progresses, very offensive. Death 
ensues from putrefaction. 
Prompt treatment and good care are es¬ 
sential. If costive, use remedies to remove 
the difficulty, as a pint of linseed oil with ten 
to twenty drops of castor oil to be followed 
if necessary, at Die end of twenty-four hours 
by four ounces of sulphate of magnesia, re¬ 
peated at intervals of six hours until the re¬ 
sult is accomplished. 
After the bowels are open give ten drop3 
tincture of aconite every three to five hours 
until the fever abates. Bleeding cannot be 
recommended, as many good veterinarians 
think the great fatality attending tho disease 
Die result of indiscriminate bleeding. Much 
debility should be counteracted by tonics 
and stimulants, such as an ounce of nitric 
ether with half an ounce of tincture of opium 
given in warm water, or, ns a substitute, one 
half ounce each of pulverized cloves and 
Jamaica ginger and one ounce gentian root, 
made into four powders, giving one night 
and morning. 
Dr. Dodd prescribes powdered charcoal 
and pleurisy root, each one ounce; bayberry 
bark half an ounce, with one table spoonful 
of honey, mixed and given in one quart of 
thin gruel. Possibly some of Die readers of 
the Rural New-Yorker can give more 
knowledge of and better treatment for the 
disease. 
CHEESE MAKING IN HOLLAND: 
Flic* North 11 o 11 u u (1 Cow—Recent iniporta 
lions Into Central New York. 
Our readers will remember an account 
given in the Rural New-Yorker last year 
uf the North Holland breed of cattle and the 
remarkable yield of milk made by cows be¬ 
longing to Prof. Rhode, at the Royal Farm¬ 
ing Academy, at Eldcna, Prussia. The in¬ 
formation was furnished us by Mr. C. D. 
Miller of this State, (N. Y.,) who was at 
Dial time traveling abroad. 
Since Mr. Miller'8 return, we have re¬ 
ceived from him another valuable letter, 
which will be ot interest to dairymen. He 
says:—“Last summer, while in Germany, 1 
wrote you a letter to call your attention and 
that of our dairymen to the Importance of 
the introduction in the United States of the 
most renowned breed of milkers, rightly 
named by a Belgian author * Dm machines 
latirre s’—milk machines. For the purpose 
of acquiring a more definite knowledge re¬ 
garding this breed of cattle, of which 1 had 
heard and read so often, I, accompanied by 
my brother, visited several cattle markets in 
East and West Friesland, viz. :—Leer, Zuid- 
hrock and Leuuwarden. From the latter 
place we went to North Holland, via Har¬ 
lingen, to see the stock and the Dutch method 
of manufacturing cheese. From Hurlingcn 
we took Die steamboat to Exlumen, and 
from there engaged a carriage to Hoorn, Die 
second cheese exporting town in North Hol¬ 
land, Alkmar being the first. 
At Hoorn we liad the good fortune to fall 
into the hands of the hospitable Mr. Do- 
watii, who keeps a hotel in a manner sur¬ 
passed by few in regard to comfort, clean¬ 
liness and good table, lit the afternoon Mr. 
I) was kind enough to drive us to the farm 
of Peter Shipper, a rich peasant, who has 
the reputation of making excellent cheese. 
We arrived in time to see the milking, which 
differs from our custom, insomuch that the 
milkmaid ties a rope around the hind legs of 
each cow before milking it. 
The Cheese Mnlunir. 
Here we saw cheese made from fresh milk 
before it became cold, no heating apparatus 
being used. The whole process, from milk¬ 
ing to putting the cheese into the press oc¬ 
cupies scarcely an hour. The warm milk is 
poured into a vessel resembling an Ameri¬ 
can wash-tub, in which the rennet aud an- 
noilo are put. While the curd is forming 
the knife is used; then the wiiey is strained 
off and tlx! curd is put into porcelain bowls, 
two of which are used for one cheese. One 
of these bowls is perforated with holes, to 
let the whey out; the other fits into the first, 
so that a weight on the top of it forces the 
whey from the curd. These bowls or molds 
are put into the press, where they remain 
until it is time to take the cheese out to cure 
them. 
The Htalile aud (lie Cows, 
In the summer the cow stable is thorough¬ 
ly cleaned, painted and varnished, and is 
then used as a drying and press room. 
Every cheese maker takes his cheese to a 
market iu the neighborhood, when* dealers 
buy it, then stain it purple before exporting. 
If our dwelling houses were kept, as spot¬ 
lessly clean as the Dutch cow stables, we 
should have reason to rejoice. What a con¬ 
trast between these and our cow stables! 
Cows arc pastured in summer, and are 
wintered in stables, contrary to the custom 
so common in Germany— i. keeping them 
up both winter and summer. Dairymen are 
forced to do this in Germany, on account of 
poor pasturage. 
Traveling in Holland. 
From Hoorn we went to Amsterdam, 
going south through De Beemster, formerly 
a sheet of water, but now one of the most 
fertile districts in Holland. It is eight, to 
ten feet below the level of the sea. To he 
traveling as we did on a steamboat in a 
canal five or six feet above Die pastures on 
which cattle were grazing at either side 
seemed verv peculiar. Our boat went into 
CRACKED HANDS FROM CHEESE 
MAKING. 
NOTES FOR HERDSMEN. 
A PAIR OP HAMBURGH FOWLS. 
UilNMinn Remedy lor Rinderpest. 
It is said that a Russian remedy for rin¬ 
derpest, consists in taking the skin of an 
animal that has died with the disease, wrap¬ 
ping a hundred and twenty pounds of salt 
in it and placing it for a whole night before 
a largo fire. Tho salt thus medicated is 
given to healthy cattle, which are inoccu- 
Iated and have the disease in a mild form, 
reu:voting in a duy or two and becoming 
proof agaiu.nl the infection. 
Another Larger Calf. 
I mw in the Rural New-Yorker of 
Jen iSthaud July 2d an accouut of two 
large calves, one weighing one hundred and 
twenty-five pounds and the other one hun¬ 
dred aud twenty-six pounds. My neighbor 
had a cow calve Juue 18th, and the cult 
weighed when one hour old one hundred 
and fifty-three pounds, and it measured four 
ieet and five inches from head to hip, and 
eighteen inches across the shoulders. The 
hide, when twenty hours old, weighed twen¬ 
ty-two pounds and a half. I think that 
Ohio and Seneca county had better try once 
more.—A. P. B., Oneida Co,, AT. 7. 
IS there any kind of gloves that are suitable 
to be worn by ladles while making cheese, and 
if so, where can 1 procuro them? I want them 
for a lady whose bands are so tender that they 
crack open.—H. UOGRitg, PovOnaU, 17. 
Remarks. —We have never seen gloves 
worn upon the hands while making cheese, 
but it is said there are gloves made of India- 
rubber which might be suitable for the pur¬ 
pose. We have seen glycerine used success¬ 
fully in preventing the hands from cracking 
on account of working in the whey. After 
the cheese making is finished for the day, a 
few drops of glycerine are applied to the 
bunds and nibbed over the parts that are 
liable to he tender. 
Generally there is nothing about cheese 
making to affect, the hands in the way re¬ 
ferred to by our correspondent, but occa¬ 
sionally we hear of persons troubled. Per¬ 
haps some of our readers can suggest a rem¬ 
edy, or if gloves of any kind have been used 
successfully in cheese making for proven ling 
cracked hands, we should be glad lo heui 
concerning them. We may remark, in con¬ 
clusion, that where there is a constitutional 
tendency to salt-rheum or humors breaking 
out in the hands, Die persons should not en¬ 
gage in cheese making, as the whey seems 
to aggravate the evil. 
ful plumage and their conceited and dignified 
carriage. If any of our readers have had, or 
know of the breed spoken of by our cor¬ 
respondent, we should be pleased to have 
them make the facts known through the col¬ 
umns of the Rural New-Y t orker.—l. 
Mr. W. says he can state positively that 
eggs intended for hatching will keep good 
much longer and better when placed on the 
large end than in any other position. Mr. 
Geyelin also advocates this position for 
eggs intended to hatch. 
Mr. Wright’s experiments in this matter 
extend over a period of two years. A lady 
correspondent of his, of large experience, 
writing him upon this subject, says“Keep¬ 
ing eggs ou the small end appears to me to 
cause the air-bubble to spread, detach¬ 
ing it from the shell, or rather from its mem¬ 
branous lining; and after being so kept for 
a fortnight the air-bubble will be found to 
be much spread, and the egg to have lost 
much of its v itality, though still very good 
for eating.” In describing her success with 
keeping eggs in a contrary position, (large 
end downward,) says: — “Owing to this 
method of storing, suelt a thing as a stale 
egg has never been known in my house; 
and as regards success in hatching, for sev¬ 
eral seasons when I was ablo to attend to iny 
poultry myself, of many broods set, every 
egg produced a chicken.” 
Again, to prove that Mr. W. is correct in 
his theory, hcci esa case wherein he shipped 
thirty eggs from England to a gentleman in 
Ohio, packed in Die manner here described: 
the eggs were twenty-two days on the way, 
and eighteen chickens were hatched from 
them. In regard to these eggs ho says; 
“ As I had not many hens laying at the time, 
many of the eggs must have been eight to 
ten days old when sent, and fully a month 
old when set; and I think, therefore, the 
simple fact that they hatched in the propor¬ 
tion of six to every ten will be sufficient 
warrant for my now recommending to other 
fanciers, with full confidence, the adoption 
of this position for packing and storing.” 
Mr. Babcock, of Hartford, Conn., sent us, 
some time since, twelve Musonvy duck eggs, 
packed in nearly the same manner as here 
described, which were set under a common 
hen, and from some cause did not hatch,— 
(our daughter, who had them in charge, 
avers that there was a heavy thunder storm 
three days before the time for the hen to 
come off, which occasioned the eggs not. to 
hatch,)—but on breaking the eggs we found 
eight of the twelve had dead ducks nearly 
matured in them; the other four eggs seemed 
not to have been impregnated. If any of 
our readers have had experience in packing 
eggs in the manner here spoken of, we should 
be glad to give the same through the columns 
of the Rural New-Yorker.—l. 
cats, vermin and old fowls. I have twelve 
coops across one end, facing southeast; shed 
roof thirty inches high in front; coops 
three feet deep, eighteen inches wide; floor 
of wood and coal ashes, six inches deep; 
over Die front is a shed roof three feet wide, 
throwing off the water from the front of the 
coops. This arrangement keeps Die coops 
dry at all times, and by renewing tiie ashes 
Once a week, the hens keep free from lice, 
and the chicks too. I have never had lousy 
hens, ns lhe floors of my hennery are ashes. 
The coops being dry and the chicks confined 
from running in damp grass, one cause of 
disease is obviated. Second, I feed screen¬ 
ings of wheat, soaked in water for eight or 
ten hours; water poured off, the dust and 
filth in the screenings are neutralized or 
washed out,, and the shrunken kernels are 
swelled and eaten. Screenings are fed morn¬ 
ing and evening, and corn meal once; this I 
mix with boiling water, with sufficient salt 
to taste slightly. Water cups are filled daily, 
and occasionally a small quantity of quick 
lime is added. If Die chicks appear dull or 
drooping, I pulverize charcoal very fine and 
mix with the meal; lettuce, cabbage leaves 
and grass I aim to give daily, and with this 
treatment ray chicks are seldom drooping 
and never have the roup or pip. Since I 
adopted thife course I have not lost three per 
cent, from disease. My flock are Light. 
Brahmas, and they are a hardy breed, and 
very lively.—L. A. S., Lockport , N. Y. 
Nou-Patcnt Incubator. 
The Clinton (Iowa) Herald relates how a 
lady of that city dropped an egg into a flour 
barrel, a few weeks ago, forgetting the inci¬ 
dent altogether, until a few days ago, when 
she was surprised by the peeping of a chicken, 
which had hatched from that identical egg. 
The hot weather had done the business, and 
Die chicken is alive and doing well. No pat¬ 
ent has yet been applied for as we are aware. 
Salt for Stock. 
A member of the Agricultural Comice of 
Epimd says that, although all animals are 
very fond of salt, it should be given them in 
moderation; otherwise it may prove injuri¬ 
ous instead of useful; it is, therefore, im¬ 
portant to fix the proper quantities. The 
average derived from practice in France is 
twenty grammes (two-third ounce) per one 
hundred kilogrammes (two hundred pounds) 
of the weight of Die ox per day, and rather 
more for sheep and pigs. In such propor¬ 
tions salt is serviceable for fattening ani¬ 
mals, The Germans have a proverb, that 
“ one pound of salt makes ten pounds of 
meat,” and certainly contributes greatly to 
its development and keeping. 
Garget Remedy. 
A correspondent of the Southern 
Planter says: — “ Having a fine young cow 
to calve, and finding that her udder was 
very much inflamed and caked, I concluded 
to try a solution of ammonia —which J al¬ 
ways keep in the stable for abating inflam¬ 
mations from wounds and bruises on horses 
—composed one-half to three-quarters of au 
ounce of muriate of ammonia to one quart 
of water; and, although the swelling was 
not all gone the next" morning, it was in 
about three days. 1 think if we had washed 
or bathed her bag five or six times a day in¬ 
stead of two or three times a day, the cure 
would have been much sooner affected.” 
REGISTRY OF CHEESE, ETC. 
Is there a law In force requiring eheest. 
makers to keep a registry of the mini Lor of 
cheese amt theft* weights made each day?— 
Sami: el Wilson, Water bourn, N. Y. 
Remarks. —If there has been a special 
law passed requiring cheese makers to keep 
a registry of Lhe number of cheese made 
each day and their weights, <fcc., it has not. 
come under our observation. We should 
suppose, however, that under the general 
law relating to corporations some such regis¬ 
try would be required to be kept by the 
managers of factories, but whether the duty 
devolves upon the cheese maker, or some 
officer of the corporation, we cannot say. 
Perhaps some of our correspondents can 
give definite information as to this matter. 
We do not think there is any law compel¬ 
ling such a registry among farm dairies. 
Still we should always advise that such a 
registry he kept, by cheese makers, as it must 
be exceedingly useful in various ways as a 
matter of reference. To factories such a 
registry, it is needless to say, is of imperative 
necessity. 
Mr. X. A. Willard is spending 1 a month in Cali¬ 
fornia, and will study its adaptation to dairy 
farming; and the progress of the other hus¬ 
bandries ihere. Our readers will know Die re¬ 
sults of his observations. He writes exclusively 
for the Rural New-Yorker. 
