p ■!: - 
Hvc*.. ’V. 
ritntifit anti ttscfu! 
to hear from any of our readers who have 
experience with them.—L. 
that reason we present our readers with a fine 
illustration of a pair of Black Breda fowls. 
As will he observed by the fancier, this fowl 
is of exceedingly well-proportioned shape, 
having a wide, full and prominent breast. 
Mr. Schroder, a noted breeder of French 
quied to make a pound of cheese in 1869 
and 1870. 
Comparing the two seasons, he says the 
milk of 1870 to October 1st, is but eighty- 
four per cent, of that of I860 to the same 
month. Tn May, June and July, 1869, it 
took 9.95-100 pounds of milk for one pound 
of dry cheese. May, June and July, of 1870, 
it t 
drv cheese, 
airg ftmsbanlrrg 
THE BRAHMA STANDARD. 
I am glad to learn, through the medium 
X. A. WILLARD, A. M., EDITOR, 
Or Lmu lirumuicK Cocntv, N*w VofcK 
ABOUT CHURNS AND CHURNING 
eese, 
look 10.57-100 pounds of milk lor one of 
Thus it will be seen that in 
these three months it took nearly six per 
cent, more milk for a given amount of cheese 
in 1870 tlian in 1869. 
Counting the less quantity of milk given 
by the cows in 1870, as compared with 1869, 
lie says there has been this year not only a 
shrinkage of sixteen per cent, in the quan¬ 
tity of milk, but a shrinkage of six per cent, 
iu quality, making an actual deficit for 1870 
of twenty-two per cent, below the yield of 
1869. 
We were at the Fair in Lowville about 
the 22d of September, and from the ac¬ 
counts given to us by fanners we estimated 
there would be a considerable lulling off of 
the cheese product of the county this year 
from that of 1869. Lewis county, it should 
be remembered, is one of the best grazing 
counties in the State. The land here, 
especially that underlaid with the Utica 
slate, is less affected by drouth than the 
dairy lands of other counties where this 
slate does not prevail. 
To what extent the drouth may have im¬ 
paired the nutritive value of grasses in other 
sections—thus affecting the quality of milk— 
would he of considerable Interest just nort 
in making up a comparative estimate of the 
cheese product of the State. The cheese 
product of the country, we are inclined to 
believe, has been very much overestimated. 
Lt is very unsafe to make New York city re¬ 
ceipts and exports of cheese a basis for esti¬ 
mating the whole product of the country. 
Has It been proved that a churn constructed 
so that air will circulate through the cream (or 
an Atmospheric Churn as it la called) is better- 
makes more butter and churn* tjnlcker than the 
old Btyle of churn? Please answer the above 
through the EOhai. Nkw-Yorker, and oblige— 
A Fiuknd TO the Uaikv, Jamestown, N. Y. 
We cannot undertake to decide upon the 
merits of any particular churn from a de¬ 
scription so brief and general as that given 
by our correspondent, it would be a task 
merely to enumerate the different kinds of 
churns that have from time to time been 
put before the public. The inventor of every 
new churn will claim, of course, that it can 
do wonderful things, and it has come to pass 
that these claims are often so extravagantly 
magnified that, the churn inventors are be¬ 
ginning to he regarded very much like the 
“patent medicine men,” who claim their 
nostrums will cure every ill that flesh is heir 
to. The public has been ho often cheated 
with patent churns that sensible people are 
becoming disgusted at the ai ls of those who 
hawk about these implements. 
We have no doubt, there are many kinds 
of churns that will do good work, and there 
are many also that are worthless. We do 
not believe there is uuy atmospheric churn 
that will make better butter or more butter 
of the choicest quality than the old fashioned 
dash churn* The larger share of the “ fancy 
butter " made in this country, and in Europe, 
is made with Lb i dash churn, and hence the 
claim that other kinds of churns will make 
belter butter, is sheer nonsense. 
The only substantial objection to the dash 
churn is that it requires Considerable power 
So far as inventions have 
tutes as could be found. Tlte fife, violin, 
flagelot, accordion, etc., did very well for a 
time, but with increasing skill came a de¬ 
mand for instruments of wider range and 
more varied power, for harmonic as well as 
melodic capabilities. So the piano business 
grew. But the piano was not enough. 
While admit t ing of rapid play ing—lor which 
the stiffened fingers of hard w orkers were 
uusuited — it did not give the sustained 
tones needed for church use, and caused 
a certain in definiteness in harmonic studies 
by the necessity of breaking up what should 
be a long-sustained chord into arpeggios; 
besides, its cost was and is so high as to pre¬ 
vent its general use. So many looked (or 
something better adapted to their needs. 
Numerous experiments were consequently 
tried on reed instruments, and the preset; 
perfection is attained. Prominent among 
those seuding forth these musical missiona¬ 
ries was the firm of S. D. & 11. W. Smith .) 
Boston. For about twenty years they have 
labored to make good instruments, to adopt 
every suggestion for improvement, to select 
the best material, to create new forms—iu 
short, to make their instruments as pci led 
as they could be. And their efforts have 
been crowned with success. They now 
make instruments iu great variety of form, 
having extended compass, changes of force 
from almost the softness of an infant’s breath¬ 
ing to the huge volume of sound that would 
fill a large church—the delicate tremolo, Hie 
pedal bass, the varied stops for changing the 
quality of the tone, couplers, and other con¬ 
trivances hitherto only found iu large organs. 
Nor have the cases been neglected. The 
smallest and cheapest instrument they make 
is a parlor ornament, and the ornamentation 
of the larger sizes may be judged of by the 
accompanying engraving. 
We desire to encourage everything which 
will serve to render home attractive; and vie 
know of nothing that will do better servlC'.* 
in this direction than a good reed organ. 
Messrs. Smith make a good one, and there¬ 
fore we have Included these in.drumenls in 
our Premium List, and most heartily com¬ 
mend them to the attention of Rural reader- 
in working it, 
been made to lessen this labor and do the 
work as well as the dash churn, other things 
being equal—as cost, simplicity of construc¬ 
tion, ami Case of Cleaning — such inventions 
may lie regarded as improvements. The 
Blanchard churn, for instance, will do good 
work and with much more ease than the 
dash churn. 
Machines have been invented that w ill do 
the churning quicker than it cat. he done 
with the dash churn; but we cannot regard 
that, as of much account. The best butter 
makers do not want the churning to occupy 
much leas time than half an hour. They 
say that “fancy butter,” such as will sell at 
from seventy cents to a dollar a pound, cannot 
be made in two minute*, and they, therefore, 
have no faith in the “ two minute churns.” 
It, may lie remarked that this opinion is 
not one of mere prejudice, lmt is founded 
upon repeated and well-conducted experi¬ 
ments. Therefore, to old butter-makers, 
who are experts, the claim of quick churn¬ 
ing is an argument rather against than iu 
favor of a churn’s good points Wo very 
much doubt whether any “so-called atmos¬ 
pheric churn” will make more good butter 
from a. given quantity of cream than the 
dash churn, if the churning is done in 
such a manner that the buttermilk cannot 
all he expelled, or in such a way that the 
butter will contain a considerable per coin¬ 
age of casein, or cheesy panicles of the 
milk, the weight, maybe increased ; but such 
butter will not keep, and is not to be recom¬ 
mended. 
We do not speak of these things out of 
any prejudice against the “ so-called atmos¬ 
pheric churn;” for, not knowing the con¬ 
struction of the particular churn referred to 
by our correspondent, we can form no opin¬ 
ion of its merits. It may be a very valuable 
invention for aught wo known But what 
we particularly wi-h to impress upon farm¬ 
ers and dairymen is to be cautious of these 
now - tangled machines for which “ big 
things” are claimed. Our advice is latest 
all new inventions thoroughly and to your 
own satisfaction. If they prove to do good 
work, are more labor-saving than others 
with which you are acquainted, then pur¬ 
chase, if you are so disposed. Men who 
deal in a genuine,good article, are always 
willing to have their wares tested. This is 
the only satisfactory course to be adopted. 
It is well enough to gel Ilia opinion of dis- 
interested persons in regard to machines and 
implements; but an actual trial under one’s 
own eye and hand should not be dispensed 
with before purchasing. 
of a beautiful deep black—rich in tone, with 
a brouze luster. The flesh of these fow s is 
excellent; they are good layers, their eggs 
being quite large in size and resemble those 
of the Black Spanish in richness. The hens 
prove like other French fowls—nan-setters. 
The cocks frequently weigh, when in fair 
condition, from eight to nine pounds. 
Wright gives the following as the points 
of excellence of this breed of fowls:—“ The 
breast prominent; head carries a small top¬ 
knot, and surmounts a rather short, thick 
neck; comb is very peculiar, being hollowed 
or depressed instead of projecting, which 
gives to the head a most singular expres¬ 
sion ; cheeks and ear-lobes red ; wattles also 
red, and in the cock very long and pendu¬ 
lous. The thighs are well furnished and 
vulture-hocked, and the shanks of the legs 
feathered to the tees, though not very heav¬ 
ily. The plumage varies, black, white and 
cuckoo or mottled; the cuckoo-colored tire 
known exclusively by the name of ‘ Guel¬ 
dres,' and the black bear chiefly the name 
of Bredos; but it is much to he desired that 
one name should he given to the whole class, 
with simply a prefix to denote the color.” 
These fowls are successfully bred in Eng¬ 
land, that climate agreeing with them; 
where it said the chicks prove perfectly 
hardy. We have yet to learn from those 
having experimented with them in this 
country us to their breeding qualities here. 
As a general rule the French breed of fowls 
has not been as successfully bred in this 
country as was anticipated, our cold North¬ 
ern climate not agreeing with their delicate 
constitution; or in other words, they have 
proved to be rather of the “bot-house” or¬ 
der of fowls, as far as we have been able to 
learn. It seems lo us that these fowls might 
be bred with profit in orr _.^re genial 
Southern climate. We should he pleased 
J?REDA OR GUELDRES FOWL 
In t he furor concerning the new class of 
French fowls we rarely see the Breda or 
Gueldres noticed, though they are said to be 
superior lo the much vaunted Houdans. For 
Salem, Mass., Oct., 1870. 
WIiim Alls my Fowls? 
Will some of your Rural readers give 
me a remedy for my chickens. I have lost 
nearly a hundred hens and about twenty 
turkeys with what I thought was the chol¬ 
era. In the first attack they had a violent 
diarrhea, and died in less than twenty-four 
hours after being taken; as the disease pro¬ 
gressed, It became slower in taking off its 
victims — some really recovering. Now, 
when they get sick, they become stiff the 
first thing; some get so blind a day or two 
before they show signs of being sick that 
they cannot see to eat their food. T have 
killed several this summer ; their livers had 
become swollen, and their hearts would 
have a water bag as big as a large egg, full 
of water, and the heart would be covered 
with ulcers. And now I have exhausted 
remedies that I never knew to fail before, 
and if, among your numerous readers, there 
is one who can give a recipe that will cure 
my chickens, it will be thankfully received 
by — Mrs. H. G. A., Nokomis, III. 
■--- 
Inquiry —Can you tell what the best market 
for turkeys is-and the best and most honest 
Commission MerchaUu to send to ? J. o. as. 
