fowls. In the month of April last I hud 
twfehty-Uvo liens, and they laid forty-two 
dozen eggs. In the month of May 1 had 
lifteen hens (the rest setting) that laid 
thirty-three dozen eggs. 1 have one hen 
now that commenced laying last January 
or February, and has laid most of the 
time since, and never offered to set. They 
are good setters when they do set, and the 
best of mothers; the chicks are hardy and 
easily raised. In fact, 1 think, all things 
considered, they are the most profitable 
fowl to keep. 
herewith an engraving of a pair of La 
Fleclie fowls, and such description as we 
have at hand, and must here say that we do 
not deem thorn a fowl that can be reaved 
witii any safety or satisfaction in any cli¬ 
mate similar to that of Racine, but they 
may be profitably reared in the South. 
In appearance the La Fleclie breed re¬ 
sembles the Spanish, from which we believe 
it to have been at least partly derived. It 
exceeds that breed, however, in size, the 
cock oficn weighing from eight to even ten 
pounds. Both sexes have a large, long body, 
standing on long and powerful legs, and 
always weighing more than it appears, on 
account of the dense and close-fitting plu¬ 
mage. The legs are slate-color, turning with 
age to a leaden gray. The plumage resem¬ 
bles the Spanish, being a dense black with 
green reflections. The look of the head is 
peculiar, the comb being not only two-liorn- 
ed, much like the Creve-Cceur, near the top 
of the head, hut also appearing in the form 
of two little studs or points just in front of 
of the nostrils. The head is often surmount¬ 
ed by a rudimentary black crest, but Eng¬ 
lish fanciers are attempting to breed this 
out, and it will probably he soon disqualified 
at our shows: the point is not at present 
quite settled. The tvattles are very long 
and pendulous, of a brilliant red color, like 
the comb. The ear-lobes are dead white, 
like the Spanish, and exceedingly developed, 
meeting under the neck in good specimens. 
In fact, no breed could show stronger traces 
of its Spanish origin. 
Black II am burghs. 
What are the characteristics of the Black 
Hamburgh fowls? Should their plumage 
be uniformly black,—is a brown-breasted, 
bird detrimental to the coop?— Mrs. J. F. 
G., Leinster , N. JI. 
Condensed milk can also be made an arti¬ 
cle of export. Indeed it already has assumed 
a place in the shipping trade. This is shown 
from the official returns recently received at 
the Bureau of Statistics, w hich makes the 
total value ofcondensed milk exported from 
New York in 1809 to be $79,653. The ex¬ 
ports are not confined to our country, hut to 
several, for the statistics show that con¬ 
densed milk to the value of $21,770 went 
to England, $14,900 to Australia, $9,494 to 
the States of Columbia, $9,176 to China, 
$8,110 to Brazil, $0,087 to Cuba, $3,093 to 
country is called for. We believe, also, that 
the use of condensed milk in cities would 
not only be more economical to consumers, 
hut result in greater profits to the milk pro¬ 
ducer than under the system now in oper¬ 
ation. 
Milk, as drawn from the cow, has about 
eighty-seven per cent, of water. Now, if 
seventy-five per cent, of the water in milk 
be taken out before it leaves the country, 
not only the freight on three-quarters of the 
milk as it now goes to market would be 
saved, but the expense of cartage and ped¬ 
dling of this water would 
also be economized. This 
alone would he a large item 
in the course of a year. 
But then, the loss from 
souring, and the loss on . 
account of milk left over , ; »a 
from day to day unsold, 
arc other items in favor of 
condensed milk. If con- j " 
sumers could be assured 1 I 
of a perfectly pure and ' 
healthy article of uniform 
quality —an article that, 
under all ordinary circum- 
stances, can be kept lor 
days, weeks and months 
with o u t deterioration— I j 
such an article, it would 
seem, must prove to be a ' 
desideratum. Now, eon- 
densed milk,properly man- _- — : 
ufaelured, approximates 
closely to the standard 
above described, and as an 
article of food should be 
more generally known and 
used. 
Of course those now engaged in the milk 
trade naturally oppose the introduction of 
condensed milk, hut its use is steadily gain¬ 
ing ground, and as people become acquaint¬ 
ed with its couvenienee and good qualities, 
it will he more extensively used iuciliesand 
villages, and it will do more to correct tin; 
abuses now practiced by the milk trade than 
all other means which have been devised. 
When the late “ Editorial Excursion Party 
to the Pacific Coast.” reached Chicago, the 
officers of the Elgin Watch Company ex¬ 
tended an invitation to the party to visit the 
Watch Factory at Elgin. The invitation 
was accepted by quite a number of the edi¬ 
torial party, and they took occasion, while at 
Elgin, to visit the Condensed Milk Factory, 
also located at this point. On leaving Elgin, 
Mr. and Mrs. Cfftikcu, who manage the con¬ 
densing factory, presented us wilh several 
cans of milk to be used while crossing the 
plains. These we duly distributed among 
the several members of the party, most of 
whom had no experience in the use of con¬ 
densed milk as an article of food. 
The testimony of all the members of the 
party, so far as we heard, was in favor of 
the condensed milk. The ladies of our 
party, Mrs. Lyman, Mrs. Johnson, Mrs. 
Cdutis and Airs. Wells, were unqualified 
in their praise of the excellence and flavor 
of milk so prepared. Mr, Readis, Mr. 
Williams, Air. Curtis, Mr. Oran dell, 
Mr. Lyman and Mr. P. T. Quinn frequently 
alluded in terms of praise to this form of 
milk. And so well pleased were the party 
with these samples of condensed milk, that 
on the return trip it was considered one of 
the essential requisites in making up the 
stores for the lunch baskets. 
We have referred to this record in favor 
of condensed milk because the impression 
prevails with many, and perhaps is quite 
general among the majority of people, Unit 
condensed milk is a very poor substitute for 
new milk, and not adapted to universal city 
consumption. 
We think otherwise, and our opinion is 
based on frequent tests of condensed milk 
and upon the testimony of others who have 
given it a trial. We do not expect people in 
country villages, or on the outskirts of cities, 
who can afford to keep a cow of their own 
for family use. and who can thus have milk 
pure at first, hand, to take condensed milk 
in preference to that freshly drawn from the 
fountain. But we do believe it altogether 
better and cheaper than a large share of the 
stuff that is sold under the name of milk in 
every city on the continent. And, farther, 
we believe that more condensed milk fac¬ 
tories should be established, and the con¬ 
sumption of condensed milk largely promot¬ 
ed in cities. 
Its use may be urged as a sanitary meas¬ 
ure, to say nothing of its convenience and 
economy. If its use could be once made 
general in our cities, it would afford a re¬ 
munerative business to dairymen situated in 
localities too far from the cities to engage in 
the milk business as now conducted, and 
while milk thus could be furnished cheaper 
to city consumers, it would benefit the masses 
rather than afford immense profits to the 
few who, from their nearness to market now 
monopolize the milk business. And in ad¬ 
dition, it would do away, in a measure, with 
a class of middle-men who control the milk 
trade, and, its now managed, take the lion’s 
share of the profits. 
fjaslmnbrg 
S3r 
aim 
X. A. WILLARD, A. M., EDITOR, 
Of Little Fall*, Heilkiukii County, New York. 
PREMIUM CHEESE. 
How Those Exhibited nt tbe New York 
Stnto Fair wero Made. 
TnE premium on cheese at the recent N. 
Y. State Fair, was awarded to Wight’s Fac¬ 
tory of Whites boro, Oneida Co., N. Y. 
This factory has always had a good reputa¬ 
tion in the markets, and it will be of inter¬ 
est, perhaps, to our readers to give the pro¬ 
cess of manufacture. As wc were upon the 
committee in making the awards, we are 
able to say that the committee—after testing 
carefully all the cheese entered for premiums 
—at once decided in favor of Or. Wight’s 
cheese. The cheese entered by the North 
Fairfield Association, Herkimer Co. N. Y., 
was entered only for exhibition, and there¬ 
fore, did not compete for a premium. The 
samples shown were of the finest descrip¬ 
tion, and the Committee recommended a 
Certificate of Merit, or a premium, as equal 
io any samples at the Fair. We. hope soon 
to obtain and print the method of manufac¬ 
ture adopted at the North Fairfield factory. 
Meanwhile, we give the process practiced at 
the Wight factory, ns given by the pro¬ 
prietor, T)r. Wight. 
It will be seen that the method of prepar¬ 
ing rennet differs from that at other f'acto- 
i ies, though we do not consider the plan 
adopted in any way superior to other plans 
in use. 
Preparation of ilcnnet>i for for. 
Three earthen jars are procured, numbered 
and placed in a line, three days before the 
preparation is needed. In number one, as 
many rennets arc placed as are found by ex¬ 
perience to lie needed each day, which is 
about one good rennet for each vat of milk 
of 4,000 pounds. A small quantity of sour 
whey, and one-half pint of salt is placed in 
the same jar. 
The next day these rennets arc rubbed out, 
and placed in jar No. 2, with whey and salt. 
The third day the rennets in No. 2 are 
rubbed out and placed in jar No. 3, with 
wbey and sail , and those in No. 1 are placed 
in jar No. 2, and the same number of fresh 
rennets are placed in jar No. 1. 
We now use the liquid from jar No. 1 each 
day, at the same time rubbing out the ren¬ 
nets and putting them in the other jars as be¬ 
fore, mul dipping t he same quantity of liquid 
as used from jar No. 8 to jar No. 2, and from 
jar No. 2 to Jar No, 1, each day putting the 
same number of rennets into jar No. 1, and 
the same quantity of whey and salt in jar 
No. 3. The rennets in jar No. 3 are rubbed 
out and removed every few days. 
Mo<lc of Making Cbcon 1 . 
The night’s milk is drawn into the vats 
and cooled to 05° by Austin’s Agitator and 
running water. The morning’s milk is run 
into the vat, and the whole heated to 84”, 
when the rennet and annotto are stirred in. 
As soon as the coagulated milk will break 
smoothly over the finger, and before it is 
very hard, cut and cross-cut, but rather 
coarsely. Heat by dry steam to 96° or 98°; 
in the meantime, stir with rakes to prevent 
packing. Lot. iL remain until the whey is 
slightly acid. Draw off ihe whey and pack 
the c.unl on each side of the vat to drain, 
air, and acidify. 
Next cut the curd in square pieces and 
reverse those next to the side of the vat, 
placing the others on them also reversed. 
When the curd is quite acid, pass it rapidly 
through a curd mill, using steam power, 
and immediately salt, using from two to 
two and a-quarter pounds of salt to one hun¬ 
dred pounds of curd, thoroughly incorporat¬ 
ing the salt, and put to press direotly. 
Press twenty-four hours, and remove to 
the curing house, turning daily for three 
weeks, and then every other day. Bell 
when from thirty to forty days’ old to good 
judges and responsible men, for the highest 
price cheese are going for in Oneida county. 
Itoiien Dncktn 
Having been very much pleased with the 
raising of Rouen Ducks the past season, 
and their rapid growth, I give my experience 
with them for the benefit of Rural readers. 
1 commenced weighing some of them when 
they were one month old, and kept a record 
of their weight for a month, with the fol¬ 
lowing result-.—June 26lb, weight at a month 
old, 2 lbs.; July 3d, 2 lbs. 12 oz.; 10th, 3 lbs. 
4 oz; 17th, 4 lbs. 2 oz.; 24th, 4 lbs. 10 oz. 
One great advantage in raising the Rouen 
duck, above all others, is their quiet dispo¬ 
sition and less inclination to ramble. They 
can be raised equally as well without a pond 
of water as with ; only keep a dish of water 
by them, so they can have plenty to drink. 
II. 0. N., Cowle'sville, N. Y., 1870. 
G. F. J,, Buskirk’s Bridge., Washington 
Co., N. Y., gives his experience as follows: 
“1 see, occasionally, the amount of eggs a 
certain number of liens lay in one year. 
Commencing the year 1869,1 had twenty 
liens and one cock. Number of eggs laid 
in January, 10; February. 05; March, 65; 
April, 347; May, 805; June, 379; July, 300; 
August, 280; September, 290; October, 124; 
November, 25; December, none — Total, 
2,202. Whole number of dozen laid, 183 
Average price per dozen, 26 cents ; 18814 at 
26c.—$47.71. Raised thirty chickens, valued 
at $12—amount for eggs and chickens, 
$59.71. Cost of feed for hens:—15 bushels 
corn, at $1 per bushel, $15; 5 bush, oats, at 
00 cents do., $3 ; 100 pounds of Indian 
meal, $2.25—whole cost of feed, $20.25. 
Profit, $89.56. 
About three-fourths of my fowls were 
Black Spanish. In mid-winterJL expect but 
few eggs, with good care aud plenty of feed. 
From February to December there is no ces¬ 
sation. This is the fourth year I have had 
experience with Black Spanish fowls. With 
me they have made excellent mothers, earing 
for their childrens until they were large 
enough to take care of themselves. A short 
time since I purchased some Light Brahmas 
and Hamburgs, from which 1 shall expect to 
make winter layers. 
But as a reserve, I have twenty-five noble 
Black Spanish for next summer’s campaign. 
I think oyster and clam shells broken up are 
very necessary for fowls when laying. Take 
a flat hard stone and hammer, and you can 
break up a large quautity in a short time; 
they will eat them like corn. I have no dis¬ 
ease among my fowls. I keep my hennery 
clean, and purify it with whitewash and 
powdered lime. Hen lice I keep away by 
dampening the poles and edge of the laying 
boxes with kerosene oil. For chickens we 
mix ground black pepper in their dough, 
aud feed corn as quick as they can swallow 
it; with tin's feed our chicks are never troub¬ 
led with gapes. The “Poultry-Yard” is al¬ 
ways very interesting to me. If there are any 
among the many thousand readers of the 
Rural New-Yorker who can receive any 
benefit from my experience, you have it and 
welcome.” 
Game Fowls Koupy. 
Are game fowls more liable to become 
trembled with the roup than other breeds ? 
Can yon give me any information upon the 
subject?—J. P. O., Meadville , Pa. 
Breeding Corhln China Fowls. 
What is the best to cross the different 
colored Cochin China with ? Is it best to 
cross the Cinnamon cock with the Dake 
hen, or vice versa ? —C. P., Oriskany, JY. Y. 
A CHEAP CHURN POWER, 
I send you a plan of a cheap and durable 
churn power, invented by myself. It can be 
made In one day by any Ingenious farmer 
with little trouble and expense. A, is a log 
squared and set in the ground far enough to 
jjgrjenk Jnfanmrti0n 
HYGIENIC NOTES 
Remedy for Poixon by Ivy. 
Take hemlock boughs, steep them in a ket¬ 
tle till you have a strong tea. When cool 
apply by washing or rubbing the parts 
poisoned with a cloth or the lmml. Rub till 
it smarts; then leave to dry as soon as it 
will. Keep off all cloths or bandages, as 
they only serve to extend the poison by 
spreading the matter coining from the blis¬ 
ters. Be thorough in applying it, the ofleucr 
the better, till the blisters stop filling; then 
an occasional application, and all is well. 
The above is a sure remedy, anil I know 
whereof I affirm. If hemlock is not at hand 
use oak leaves or the inner bark for the 
wash.— Rev. Wm. W. Davenport, Tracy 
Creek, N. Y. 
I have twice used the common potato, 
and it effected a speedy cure. The leaves, 
bruised ami applied, I found to be the best; 
but when they are not to be obtained, scrape 
the tubers and bind it on.— e. m. s. 
I have found the best remedy to be a so¬ 
lution of white vitriol—one teaspoonful in 
one teaeupful of water; apply with soft rag 
several times a day, or as often as the burn¬ 
ing sensation returns. A wash made of ar¬ 
nica flowers and alcohol is also excellent.— 
J. B. Potter. 
tSuccesufiil Treatment of Lockjaw. 
The Planters’ Banner of St. Mary, says : 
Dr. Miller, of Grand Coteau,lias lately treat¬ 
ed a severe case of lockjaw successfully, by 
using the seeds of the Jamestown weed 
(jlumen) masked and steeped, a little of the 
decoction taken during the spasms. Tt is a 
dangerous remedy, and should only be ad¬ 
ministered by a cautious physician. 
Milk for Small pox. 
We have seen it stated that an almost ex¬ 
clusive milk diet for small pox patients and 
annointiug the face and skin with cream lias 
resulted in the recovery of the patients with¬ 
out any marks of small pox whatever being 
left. The milk should he used warm and 
always from the same cow. This is recom¬ 
mended by a practicing physician and it will 
do no harm to try it. 
To Cure Dyspepsia. 
Take raw clams aud broth, or the un¬ 
cooked broth alone, from a gill to a half pint, 
on an empty stomach, before breakfast,fora 
month if necessary, or even longer. This is 
in reply to Sarah’s inquiry, and in my case, 
1 have found it of great benefit.— Augusta. 
be solid. B, is the sweep—a four-inch scant¬ 
ling sixteen feet long, with a two-inch hole 
in one end and an axle on the other and 
holes in the center for the standard accord¬ 
ing to the length of dash. C, is the drive 
wheel, eighteen inches in diameter, three 
inches thick. D, the churn, which stands 
still on a small one-legged table, with the 
leg running through the sweep Band into 
the stationary block. This arrangement 
gives the dasher, E, two motions, and causes 
the butter to “come" in shorter time. F, 
beam guide; G, beam; H, standard; I, 
hitching stick; J, wbiffletree; K, pitman. 
It is very easy for a horse to operate. 
Friendship, N. Y. A. C. Latta. 
POULTRY EXPERIENCE. 
A Good Word for Gnme Fowls. 
As 1 have been very much interested in 
the Poultry Department in the Rural New- 
Yorker, since its introduction into the pa¬ 
per, I thought I would give my experience 
with poultry for the last five or six years, 
having tried a good many of the popular 
breeds of the day. First, I tried the Eralima, 
but kept them but one season. I did not 
think they were good layers enough to pay 
for the food they consumed, and when they 
wanted to set, they would set —set any¬ 
where, if upon a pile of stones. If at last I 
succeeded in breaking them up, they would 
lay a few egas again and want to set. After 
disposing of them 1 got the Silver Pheasant. 
They were too wild and too much inclined 
to ramble; also, they and their eggs very 
small. 
After trying several other kinds, I at last 
got the Game Fowls. Having bred them for 
two years, I like them the best of any fowl 
I ever kept. They are hardy and of fair 
size; their flesh of the best quality for the 
table; their laying qualities are “ A No. 1,” 
—I think as good as any of the French 
CONDENSED MILK, 
We have referred from time to lime, in 
the Rural New-Youkeu, to the advantage 
which condensed milk has over much of the 
milk as now ordinarily supplied for city 
consumption. In addition to the difficulty 
of keeping “new milk" sweet and free of 
taints—from the time it is drawn from the 
cow to the lime that it goes into consump¬ 
tion—a large expense must be incurred in 
freight and cartage ; in the return of cans, 
&o. Again, the temptation to dilute the 
milk with water, together with the various 
arts of adulteration practised, and the ease 
with which unhealthy swill milk may he 
sent into consumption, arc serious objections 
to its use in city and village. But milk of 
some kind must and will be bud, and con¬ 
sumers arc often forced to take up with an 
article which they know to be poor, because 
they have no opportunity of getting that 
which is good. We believe that the estab¬ 
lishment of condensed milk factories in the 
POULTRY NOTES AND QUERIES, 
I,a Fleclie Fowls. 
I nAYE heard so much about the French 
breed of fowls, known as La Fleclie, but 
never having seen a portrait of them, I 
should be glad if you would give, through 
the Rural New-Yorker, an illustration 
anil description of them.—J. F. IIousemann, 
Racine, Tra. 
In answer to our correspondent, we give 
Hygienic Inquiries.— Will some of the mothers 
he s<> kind us to tell me the best manner of 
treating whooping-cough; also, the proper care 
of children during the disease; by so doing they 
will greatly oblige—A Youno Mother. 
