airt) ijnsbantrrg. 
X. A. WILLARD, A. M., EDITOR, 
Of Little Falls, 1 i silki mik County, N*w York. 
NOTES FROM ERIE CO., N. Y. 
Origin ol Hamburgh Ckeirnn. 
During the week of the Erie Co. Fair, 
we hud tlio pleasure of riding over the 
country from Buffalo to Hamburgh in com¬ 
pany with Geo. A. Mooiik, Esq., well 
known as one of the earliest ehecse-rnnr- 
chants in Western New York. Probably 
no man has done so much to elevate cheese 
dairying in the Western part of the State 
as Mr. Moors. It was through his agency 
that the name of “Hamburgh Cheese’’be¬ 
come famous in the markets and was eager¬ 
ly sought alter by Western dealers as the 
highest grade of cheese that could be had. 
This was many years ago, belore cheese 
factories were inaugurated, and when with 
dairymen and those connected with cheese 
trade. And it is due to Mr. Moore, who 
has done such large service in improving 
the manufacture, and in elevating the char¬ 
acter of American cheese, that his work he 
recognized and appreciated by the public. 
On our way to the Fair Grounds, we 
called at 
Hamburgh Fnclory, 
under the management of W. J. Colvin, a 
grandson of Jacob Colvin, who, we are in¬ 
formed, was in old times the best cheese- 
maker in Erie Co. And it was through this 
Mr. Colvin, and the cheese-makers who 
learned their art of him, that “Hamburgh 
cheese” acquired a reputation. On our in¬ 
quiry of Mr. Moore, concerning the distin¬ 
guished characteristics of Mr. Colvin’s 
cheese manufacture, he stated that cleanli¬ 
ness ami dainty refinement in all that per¬ 
tained to the milk, the cheese and the dairy 
house were the leading points in Mr. Colvin's 
management; and he remarked further that it 
premises free from had odors has induced 
many factorymen to break up the pens and 
banish swine entirely from the establish¬ 
ment. In such cases the whey is run into a 
reservoir a considerable distance from the 
buildings, and patrons, after delivering milk, 
fill the carrying cans with whey and cart 
back to the farm. 
In feeding whey to hogs, bran, ship-st,tiffs, 
or some kind of meal, should he mingled 
with the whey. When this is done, a good 
quality of pork is made, and considerable 
profits often are realized from the whey. We 
do not approve of keeping hogs exclusively 
upon whey. It does not contain the ele¬ 
ments of nutrition in the right proportion to 
preserve the animals in good health and 
make the best quality of pork. 
It is true hogs will live upon whev and 
take on fat, hut the pork is soft, watery and 
of inferior quality, it is doubtful whether 
such pork is a healthy article of food, as 
6 vvinc fed exclusively on such watery slop 
(•.bc i.1ouItrn-Harb. 
FAT POULTRY. 
A writer in the London Farmer thus 
sensibly discusses the question of over-feed¬ 
ing of fowIs, and offers some wholesome ad¬ 
vice to breeders upon the subject. The old 
and obsolete idea that fowls can be over-fed 
The symptoms described by G. O. B. 
are identical with the symptoms of mine, 
when attacked, and after it has attacked 
any of them, unless very prompt with the 
remedy, death is certain. My remedy is 
one teaspoon fill of pulverized alum to a 
quart of meal, well mixed and made into 
dough, for every twenty grown fowls. Give 
twice a day till the disease disappears, 
which you can readily tell by watching their 
roosts and noticing their droppings. As 
so as to become non-egg producers, is tlior- soon os that is the case give it only occa- 
oughly exploded by the theory and experi- sionally, say once in two or three days, and 
stories were inaugurated, and when with was always a real pleasure when making a aoon show symptoms of disease. Still many fat 
i regular system of manufacture ' larm tour araon g the farms to visit Mr. Colvin’s dairymen keep a portion of their hogs on pr< 
iries varied greatly in character according mill{ 1,11(1 cheese rooms, for in those days a whey alone, and sell in early fall to the be 
dairies varied greatly in character according 
to the skill and experience of the dairy 
maid. 
In entering upon the business of purchas¬ 
ing cheese, Mr. Moore deemed it important 
that a familiar acquaintance he had with all 
the leading dairies of Western New York 
and their methods of manufacture. During 
the dairying season lie made it a point ol 
being frequently among the dairies, inspect- 
ence here adduced. He says:—“ Pleasant as 
the sight is to sec a yard filled with ‘good 
fat hens,’ and overjoyed as the heart of the 
lien wife may he when she sees them grow¬ 
ing more and more plump every day, still we 
venture to affirm that in the case of hens, as 
in many others, the old proverb is applica¬ 
ble—‘ It is just possible to have too much of 
a good thing.’ It may sound at first some¬ 
what like an anomaly when we say that the 
fattest hen in the yard may he the most un¬ 
profitable, hut it is quite true; and unless it 
finally quit altogether, except about once in 
ten or fifteen days, which I keep up. 
Hoping it may benefit some one, like my¬ 
self, who is trying to make them profitable 
and has been unfortunate. m. 
Henrico Co., Va., Sept. 1870. 
-■ ■ 
POULTRY NOTES. 
CnrlinK in of tlic Toes of Fowls. 
T. L. Tice of Scriha, Oswego Go., N. Y., 
writes“ Is there any disease among Brah- 
large share of the dairies were filthy, and butcher or packer. We notice that those 
many thought that butter and cheese were who make a practice of feeding swine ex- 
nonc tne worse on this account. Great iin- cl naively on whey do not generally put up 
provements have been made in this direc- 8Ucl1 P orl< - for their own consumption. Ah- 
lion of late years, and there is yet room for sor heuts, such as muck, sawdust, dry earth, 
farther improvement. &c,, should be used freely about hog pens to 
The Hamburgh factory commenced oper- take op the liquid manures and free the 
ations this season for the first, starting with P re mftes from disagreeable odors; and ea- 
Uic milk of three hundred cows. Mr Col- POcially is this course desirable when hogs 
about Christmas time, and required for n,a fowls affected with lameness, and what 
ing the cheese upon the shelf and learning vrN H,iU( ' (i llint the season had been not only aro kept in connection with cheese factories, 
.. . . ... ° ,1.... .u. .... • >. ..... J .... ii.„ .. /•_ . .... •* 
all the ininuliic of their manufacture. He (l ^ In this vicinity, 
discovered at once a wide difference in the a,,d 11,08 liad 1,00,1 11 
character of the goods he was handling, and V0 *Y troublesome a 
by selecting out the best, dairies in a class, or Post yield of milk < 
by themselves, lie set to work to improve fim0Ul| tcd to 6,800 
the manufacture in the others and bring lullcn off so lltal on 
them up to a belter standard of excellence. ll,e deliv ‘ ; ry scarcely 
His frequent visits from farm to farm, and Tlie P atr<MW °f thi 
the inspection of dairies, afforded ample op- lowed to take the < 
portunily for suggesting such changes in 111088 ol The 
manufacture as would best serve tlu; end 1111(1 C0(,1<J d by hein 
sought. And by close observation and a watei. In the mori 
persistency in urging a change in manufac- ,niIk * 8 skimmed an 
lure, lie was enabled to establish among the tor - y " llll > 1,1,0 morn 
dairies a sort of uniformity and better grade made up into cheese 
of goods than had been commonly furnished oiilk at the time of i 
in the markets. six alul a-half cheese 
This was especially so among the dairy- ,be clie080, 
men of the town of Hamburgh, The cheese In manufacturing, 
made in this town therefore, began to have highest heat in seal 
a reputation, and to distinguish it from the a * 1,al< P 01,l,ds ol sal1 
make of other towns, Mr. Moore gave ii pmimlsof curd. W« 
the name of Hamburgh Cheese, branding it a ^ 1,1,18 fimtory, and 1 
upon the boxes when shipments were fonu m texture and q 
made. up to some of the 
After a time the brand of “Hamburgh S,a,e ‘ The samples 
Cheese” was used as a mark for all cheese 80,1(1 luul inr ‘ al .V. and 
of good quality sent out by Mr. Moore ; and 81,0111(1 J ud £ e lllal 1,11 
by strictly adhering to the principle of let- 8,00(1 1,18 business, 
ting nothing go out under that brand that The pastures in 
was poor or of inferior quality, Hamburgh wlmt may 150 termc 
Cheese acquired a high reputation, and as lord s ' voel 100(1 * lrom 
we have remarked, was eagerly sought after of dairy products « 
by dealers and consumers. been our intention to 
Mr. MOORE says that his original idea in ZT* T** 
using the brand was for the purpose of des- U U8 ‘ in< 
ignating the town where the cheese was our 111110 Invented, 
made, and that he had contemplated brand- mUSt be reSolvotl lor 
ing the cheese made in other towns with the " 4 
name of the town to which it belonged. ADJUNCTS T< 
Indeed lie hud commenced to carry out this Improvement < 
idea when a circumstance occurred to pre- Mr L E Rice of 
vent its adoption, and at the same time it U8 whether the keepii 
called hrs attemion to the fact that his brand in connection with cli 
of* Hamburgh Cheese” had acquired a far managed? Also win 
greater reputation than up to that time, he j 8 considered to hai 
lu imagine i . county, or other conn 
Entering upon a contract with a Western as a specialty; and w 
dealer to furnish him twenty-five tons of improved the farms,. 
cheese per week, he commenced making his ] r p|ie keeniuff of 
shipmente accordingly, branding the cheese wUey , or roflJse s fo, )£ 
made m different towns with .is appropriate manufacture, is com* 
i °, r ***** W . 10,1 11,0 ' Hll ipnieni part of the dairy bin 
eached ts deslmn.mn, all the cheese with eilht;r kept ftt facl 
he Hamburgh mark were immediate*/ se- When kept at theft, 
lectcd out by various country dealers, and at leetoN| near the Uui | dil 
once sold, while the o her brands were slow offensive odors are o 
r* .; ul " mins 
Mr. Mooim in Lre 
brand all cheese shipped with the Hamburgh hme t . n0 . J,. . ' . 
mark. Thus, from mere accidental dream- S - 6 
stances, and without any particular design 1,1 ‘ l ““l 2 * , JL 0|) . e 
*•« -me of llamboigh , ; L*« came X Sc a ' 
known a. » dialiact kind or variety. „!,,,,, u , e ml l 
Many have supposed that Hamburgh The patrons there: 
cheese was manufactured under a peculiar hogs in separate pens 
process ; and we remember years ago, that together in common, 
some of the Herkimer county cheese makers so as to conduct the 
were seriously inclined to visit Hamburgh, voir to the troughs si 
to obtain the process, with a view of manu- whey gale or faucet, 
factoring what they supposed to he anew the feeding troughs 
kind of cheese. The whole secret then, con- each animal gets its <j 
cern mg the reputation of Hamburgh cheese, Each patron ft alio we- 
it will he seen, was that Mr. Moore, having hog to every four or 
the pick of all the dairies in Western New he delivers milk. Tl 
Tork, selected for some years only the best, varies, of course, in 
The name was adopted by mere accident, as supply of whey, or as 
a trade mark, suggested in the first instance, feed may he given to I 
because a tew fine dairies and one or two ex- the whey Patrons w 
tra good cheese makers happened tobelo- swine at the factory 
camd in the town of Hamburgh. carting a certain qua.. 
We have given the above facts as a mat- factory to the farm an. 
ter of history, which may be of interest to The difficulty of 
the table, (when no doubt it will appear to 
advantage,) it has every chance oF remaining 
so until it gets thinner. We all know that 
cattle may he too fat to breed, and certainly 
it is no uncommon sight to see very fat hens 
which do not lay; but as to the cause of the 
latter, much misconception prevails. A hen- 
wife, on seeing an extra fat bird cease laying, 
will exclaim, ‘Oh, it is too fat to lay,’ and 
this opinion is common among very many of 
dry in this vicinity, but that grasshoppers or in ,ll ° vicinity of the farm dairy. In ad- those who deal in poultry mutters. Ourcx- 
and flies had been numerous, and the latter <li,ion t0 the benefits resulting from absorb- perfence has shown us that the more a lmn 
very troublesome among the herds. The 0,11,8 in keeping the air free from had odors, gets to eat the more she will lay; and as a 
best yield ol' milk delivered at the factory another important advantage is gained from hen weighing about five or six pounds lays 
amounted to 6,800 pounds; but cows had the increased quantity of manure. her own weight in six weeks, the process is 
fallen off so that on the 16th of September 111 I lie dairymen of Central Nc,v York, a very exhaustive one. Our docLrine hence 
lhe delivery scarcely reached 3,300 pounds, where dairying has for a long time been is that liens become fat because they cease to 
The patrons of this establishment are al- followed as a specialty, are generally “ well fey, not that tliev cease hi lav because tliev 
lowed lo take the cream from the night’s 
mess of milk. The milk is placed in cans 
and cooled by being immersed in vats of 
treatment is necessary for it? The symp¬ 
toms are a contraction, or curling under of 
the foot in attempting to stand, and a pow¬ 
erless state of the joint of the leg, occasion¬ 
ing the bird to fall over upon its side or hack. 
The leg most affected is rather larger than 
the other, hut there is no other external ap¬ 
pearance of disease, and the fowl looks red 
and healthy about, the head and cats well.” 
Large fowls, such as Brahma or Cochin 
China, and others, are subject to corns in the 
fleshy part of the foot; if ouv correspondent 
will observe his fowl closely he will undoubt¬ 
edly find this to he the case with his. This 
should be opened, the corn extracted, and 
the wound dressed with a little Venice tur¬ 
pentine, spread on a little soft cotton or lint, 
. lay, not that they cease to lay because they and the foot bound up; or it maybe that 
o as to woiIdly goods, and in wealth will become fat. Of course, in the case of roost- the fowl, like the human species, has the 
compare favorably with farmers in any oth- ers, tills does not hold good ; they have not gout. Our cure for this disease in the 
er part of the State. Dairy lands we think the same drain on their system as those run- bird is sulphur mixed in pellets of bread or 
lui lf/i inoMnoaOil lit 1.... ... ....n. . ... 
six and a-half cheeses, at fifty-six pounds to vided up into two thousand faring of fifty 
the cheese. 
In manufacturing, the milk is set at 80°; 
highest heat in scalding, 96 ; and two and 
a-half pounds of salt used for one hundred 
pounds of curd. We looked over the cheeses 
acres and over, and a thousand faring run¬ 
ning from three to twenty acres; or in all 
say about three thousand farms. The male 
population of all ages in the county in 1800 
was about 20,000. We have not the statft- 
at this factory, and found them pretty uni- tics tit, bahd showing the number of persons 
form in texture and quality, though not quite owning farms, and of those engaged in ag- 
up to some of the fancy factories of the riculture, but we give below Hie value of 
State. The samples of cheese tested were products taken from the farms in 1864 ue- 
solid and meaty, and of good flavor, and we cording to the State census as follows: 
should judge that the manufacturer under- 
stood his business. seine is otUer product*.zlsaLS&j 
for exercise, and ordinary good feeding, there 
is no reason why they should not lay regular¬ 
ly ; or at least there is very little fear of them 
becoming too fat to lay. 
“ Instead, therefore, of reducing the quan¬ 
tity of food given to hens, the wisest plan of 
egg-getting would he to give them more 
than they ordinarily consume. This would 
appear, at first sight, to be almost an impossi¬ 
bility ; for, ‘ although we take a horse to the 
well we cannot make him drink,’ no more 
can we compel fowls to cat more than they 
m, m , .— 1 —— want.; but If we reflect that one cause 
win ,,mv ri„', .; ar ° ... Uidr appH imi, tUeir inability 
, 1 'J. , . Iu (,l ‘ pastuies, and af- Nuvv, il ibia nuin was squally dividial to digest more than wiwriain quantity of tlie 
. nr,Vl!n.| Um .r "I ' a "7" ?' "■'! among tlie 3,000 farms, Il would give each liaril grain which forms Uieir regular diet, it 
] . ;,n,. n ii ,V„! V" '' L i 111 ' 1 farm #3,303 ns the average income. Bnt as will be obvious to many that by sobening 
Snniv I, n inllie ' “ l,nVB , ovcl ' Uuw are 1,000 farms tin,, run from t hree to the food, either by grinding or cooking, wo 
Z ,» n, fn , 7 , V ’ " S l «“'r ««*. or Hu* are under My acres may enable them to dispose of a little more, 
our' time we, mil ,1 f?“"? " P "" <**. *»» «*» may bo liad as to whether Some people will likely say to ibis,' Well, 
must be reserved liir'sinne liunre day “ “ Fodoclive in its resells es but my liens are able to dispose of more 
_ •> ’ in other sections. If we have figured cor- meat than I care to give.' Quite true, hut 
. j. tttmptq mV *rprT rectly, the average product per acre in 1864, supposing you have thirty hens, and giving 
AUJUNGrb TO THE DAIRY: amounted to some $24. The highest an- ll,c,n ,in average amount of food, you will 
Improvi inpu t of D airy Fnud«. nual product of diccsc sold from the county get a certain number of eggs. If now you 
Mr. L. E. Rice of Princeton, N. J asks ,ms been 11 liU,c al>ove 18 >°W>°00 pounds. kil > ten of them, and give to the remaining 
us whether tbe keeping of hogfi is carried on In 1864 11,(1 <lhaes0 crop W,LH 0,1 b' a IHlIc twenty half the amount of food that these 
among the 3,000 farms, it would give each 
farm $2,263 ns the average income. But. as 
there are 1,000 farms t hat run from three to 
twenty acres, or that, are under fifty acres 
each, some idea may bo had as to whether 
the farming is as productive in its results as 
in other sections. If we have figured cor- 
knife. Fowls that are placed in a damp 
hennery are liable, more or leas, to rheuma¬ 
tism or g<mt, and should he removed lhere¬ 
from at once, as soon as the disease shows 
itself.— L. 
How to Cure Vouiik Fowls of J)rooi>iim 
Winn, 
John Lair wishes to know what ails his 
turkeys that droop their wings, grow poor, 
and die. There arc vermin on them. Grease 
well their heads, the under sides of their 
wings, and their bodies under their wings, 
with lard or fried meat fat, or any other 
grease; also chickens when they droop their 
wings, and note the beneficial results. In a 
few days their wings will he natural, appe¬ 
tite and comfort, will return. If fowls are 
hart g.aiu which Conns their regular diet, it few Ul( . ir wing8 „. m ... 
will be Plmoiis to many that by ■oftenlng Ute comfort will return. It Ibwb ire 
,V v T n n ’' 7 S ';- g J TV" 8 ' " e Imused In coopa at nigln. ... let then, be 
may enable the,n lo dispose oi a Hie more, light an lo exclude noccsaary air, aa II,ey 
Some people will likely aay to tbie, Wei.. liv „ and do we)| ; onsider y 
/> . la-.. . 1 a . 11... „ l 4AIJVI UW Ht.ll H ilUWIIl. LDI b t BI- 
the farming « a» productive its result, iu, hut my hens are able to dispose of more >klv morl . ah . tUall M1II0 pTO , )lc ine 
m other secnons. It we Have hguml cor. meal than I care to give.' Quite true, but Every few day. the coops shoiil I be , lem.ed 
rectly. He average product per acre m 1804, »"PPn»n,g you have thirty bens, and giving out , Ld two or ibree ehovelfuls of fresh, 
amounted to some #31 T ie Highest an- them ,m average amount of food, you will clcan earUl in TWb „. m a(k 
Him r\l"Ail lir»t ■-< I.mml art. 4....... . tl.. imm hm- .. -- —„ .. ' CAVILI 
greatly to the comfort of the fowls.— h. 
us whether ( lie keeping of hogs is carried on 
in connection with cheese dairying, and how 
managed ? Also whether the dairy business 
is considered to have enriched Herkimer 
county, or other counties where it is adopted 
as a specialty; and whether its practice has 
improved the farms, &c. 
1. The keeping of swine to consume the 
whey, or refuse slops resulting from cheese 
manufacture# ft considered a very necessary 
pan of the dairy business. The hogs are 
cither kept at the factory or upon the farm. 
When kept at tbe factory, grounds are se¬ 
lected near the buildings, but so situated that 
offensive odors are out. of the reach of the 
milk-room and curing department, and upon 
these grounds pens are erected and the whev 
reservoir is placed. Usually the grounds are 
huge enough to give tlie liogs quite a space 
fin- it range in the open yard. The pens are 
arranged so that each patron of the factory 
can have a place for his swine separated 
from tlie rest. 
The patrons therefore may keep their 
hogs in separate pens, or allow them to run 
together in common. Pipes are arranged 
so as to conduct the whey from the reser¬ 
voir to the troughs simply by opening the 
whey gate or faucet. In this arrangement 
the feeding troughs are so supplied that 
each animal gets its daily rations of whey. 
Each patron is allowed the keeping of one 
hog to every four or five cows from which 
he delivers milk. The proportion of hogs 
varies, of course, in accordance with the 
supply of whey, or as meal or other extra 
feed may he given to the hogs in addition to 
tlie whey. Patrons who do not care to keep 
swine at the factory have the privilege of 
tlie amount of food that these 
over 13,000,000 pounds. We have preferred leu would have consumed, you will get , fcn v< i 
to give statistics because every section has more eggs and save grain. Or, if you feed I have a breed of fowls which I bought 
its stand point as to what is considered a 0,10 bushel of corn per week to a certain 00<el t ie . nan ‘ e ° Silver Pheasants.” 
fair return from lands when employed in or- number of fowls, and get four dozen eggs, 1 R T, ale i , color a silver-spangled, *. 
dinary branches of farming, aud we may re- by feeding a bushel and a-quarter you will 8 P 0 CalL ‘U> black and white. I hey are llie 
mark here that Herkimer county having no probably get six dozen of eggs. Here, while best layers I ever saw, and do not want to 
cities within her boundaries, there are no one bushel gives four dozen, the extra quarter H ° 1 ' ^bink I Yvillsenil you my egg account 
extensive fields for market gardening or bushel gives the lull equivalent of half a l ! 118 a ' W 01,1(1 bke to know if I have the 
small fruit culture, from which very large bushel. This is not mere theory or spccu- 1 ‘‘S llt name tor my birds. J. G., /•oudu, N. }. 
returns are sometimes made. lation, for we have practically tested this ^ K s bould he glad to have our corres- 
III. Now in regard to the improvement of vei 7 thing, and know by experience that P on dentgive us bis egg product from the 
farms:—There is no question hut that lands we are right. It is but proper to add, how- lmvls above named, with all the facts in re¬ 
may be kept in fertility ami increased in e vcr, that the grinding and cooking of the £ a, ’ cl lo them he may have at hand. The 
productiveness with more ease aud with Jess food for fowls produces such an effect that description ot llie birds given is not suffi- 
prociuctiveness with more ease and with less 
expense under llie dairy than under a sys¬ 
tem of grain growing. The dairy farmer 
has (he means at his command for making 
large quantities of manure. That lie is 
wasteful of this material and injudicious in 
its application it may he often, aud perhaps 
as a general rule, is charged against him. 
Still, under all mismanagement in this re¬ 
gard, it is believed that dairy lands are stead¬ 
ily improving in the elements of fertility, and 
are now in better heart for grain crops than 
when grain growing was made the business 
ol' the farm. It is true that upon many 
food for fowls produces such an effect that, 
while the actual quantity required ft not in¬ 
creased, the effects of this quantity are greatly 
increased.” 
-»»» 
CHICKEN CHOLERA REMEDY. 
In the Rural New-Yorker, Sept. 24th, 
under the head of “ Eureka,” I see a remedy 
for chicken cholera by G. O. B. I can add 
my testimony to what he has said, as to the 
efficacy of said remedy, only I used pulver¬ 
ized alum instead of alum water. 
cieut for us to determine what the breed is. 
There is a breed of fowls known as Silver 
and Golden Pheasants, which are claimed 
to be good layers and non-setters. The lat¬ 
ter breed we reared years ago, and had hut 
one bad quality that we coukl discover,— 
that was, their desire to roam over “ all 
creation.”— l. 
Toutc lor Poultry. 
Mr. Mills, an apothecary of considerable 
note in Bourges, France, in tlie Journal 
d’Agriculture Pratique, recommends the 
of the farm. It ft true that upon manv I have been living here five years; during d’Agriculture Pratique, recommends the 
farms the yield of grass ft much less than it ,be 11 rs1, lour ll!lvc ‘ lost from fifty to one hun* following prescription—one which lie avers 
should he, but this is not so much on ac- dred fowls each year from cholera, and have he has used successfully—as an invaluable 
count of any lack of fertility in the soil as had to buy to fill up the ranks, with generally tonic for debilitated birds, especially in the 
from neglect of proper culture — allowing the same result as to loss. This year hi early mortality which is apt to prevail when 
weeds to creep in, overstocking pastures, s P rln £> they commenced dying. I lost six, “shooting the red.” He says:—“Take 
feeding down the aftermath of meadows^ (when I heard of the remedy) expecting to Cassia bark in fine powder, three parts; 
cutting grass when over ripe, and other lose a11 as usual; but on coming home I at ginger, ten parts; gentian, one part; anise 
abuses which, in time, have served to lessen once tried it, and am glad to say arrested seed, one part; carbonate of iron, five parts. 
hog to every four or five cows from which ^ to creep i,l > locking pastures, spring, they commenced dying. I lost six, 
lie delivers milk. The proportion of laws fee(lil,!? tluvvn 1,10 aflennal11 of meadows, (" ,JU1 il heard ot the remedy) expecting to 
varies, of course, in accordance with the C l U,iUS ' grass wheu over ripe « aU(1 other lose a11 as usual; hut on coining home I at 
supply or whev or as meal or mi,,., ab,,sCa " liicli, in time, have served lo lessen once tried ll > and am S ,ad to say arrested 
feed liiftv 1.0 Jvon till ■ 1,10 proilll ° 1, When farms have been prop- the disease, and have lost but one since, aud 
r. , Z P M , SS "'T erl -Y >“ ve . »"■ liquid that I think .» from no, keeping it at 
the \\ luy. 1 ations who do not care to keep and solid excrement of the stock, judiciously reffu i ar intervals I have now (of trrnwn 
swine at the factory have the privilege of uppbed, they have been wonderful'y im- , ... ' , . ' J* 
carting a certain quantity of whey ft m he p ™^ and «F* -Vi^g immense *" d ha], f owu ^ about sixty-five ol¬ 
factory to the farm and feedimr ns desired 0rop8, 111(0 hny other branch of moie > a,,d a J ard 11,11 of little ones from 
T , ‘ vm . , . ' . ° b farming, requires brains, and without brains three to ten days old, all as healthy as I 
I Ihe difficulty of keeping the factory it ft likely to make poor returns. could wish. 
“shooting the red.” He says:—“Take 
Cassia bark in fine powder, three parts; 
ginger, ten parts; gentian, one part; anise 
seed, one part; carbonate of iron, five parts. 
Mix thoroughly by sifting. A teaspoon fill 
of the powder should he mingled with the 
dough for twenty young turkeys each morn¬ 
ing and evening. It is of the greatest im¬ 
portance to begin the treatment a fortnight 
before the appearance of the red, and to 
continue it iwo or three weeks after.” 
