JUNE § 
with the hand under the brisket, when 
stooping a little, the sheep is raised on the 
hip. If these movements are made with 
precision and celerity, the sheep is off its 
feet before it. is allowed a chance to struggle. 
An easy way to carry a sheep u short dis¬ 
tance is, after lifting it, as above, to take a 
hind leg with the free hand, which brings 
the sheep immediately in front, with its 
back pressed closely against the man. This 
position will he found quite necessary when 
the sheep Is to be lifted over a fence, or into 
a wagon, if it is desired, only to move the 
animal from one pen to another, it need 
not be lifted at all, but with the first grip 
the hamstring it may be gently drawn 
a baker of the place at one shilling per pound, 
good fresh butter then selling for from 15c. 
to 16c. 
He adds that a neighbor taking the hint 
from the above facts, some time afterward, 
when the price of butter was low, concluded 
to hold his butter and try the experiment of 
keeping it in a similar manner. Placing his 
butter in his cellar be covered it up where it 
remained from spring until the next winter, 
when it was sold to a very fastidious buyer 
and brought withiu l%c. to 2c. per pound of 
the price paid for the best late or fall-made 
butter. The conclusion which Mr. Babcock 
draws from the above is that butter may be 
kept in a cellar of low and uniform temper¬ 
ature if put up in white oak firkins free from 
sap, care being taken to have them heavily 
hooped and made with close fitting joints so 
as to be tight, thus preventing the access of 
air. 
THE CARE OF SHEEP 
BUTTER ADULTERATION. 
over 
backwards to the entrance and turned with 
the left hand before being released. 
N0TE8 AND QUERIES 
Sulphur for Sheep .—A Vermont sheep- 
breeder recommends a teaspoonful of 
sulphur to two quarts of salt as a feed to 
sheep that will exterminate ticks. Feed 
this twice a month. 
Sheep fur the. South.— C. W. Howard of 
Georgia, speaking of South-Down and Merino 
sheep says, “The Merino is certainly our 
A NEW DEVICE FOR TESTING MILK 
public generally. They say if “Oleomarga¬ 
rine’' is to be put upon the market as an arti¬ 
cle of food, let it go to consumers in its right 
name and upon its own merits. But to min¬ 
gle it with butter is a fraud which all re¬ 
spectable dealers should discountenance. 
We do not hear that auy attempt has been 
made to adulterate butter with “ Oleomar¬ 
garine stib it may have been done and the 
public made none the wiser ; for we imagine 
if the work was skillfully' performed it would 
not be so easy for the consumer to detect 
the fraud as many imagine. It would be 
well if we had some simple method of de¬ 
tecting such adulteration, and perhaps some 
of tho following tests, which we find in a 
recent number of Caswell’s Household Guide, 
may be found useful. It says “ When but¬ 
ter is mixed with tallow, ft may usually be 
detected by melting a little of the butter in 
a spoon and smelling it, when the smell of 
tho tallow may at once be perceived. An 
other way to learn whether this substance 
has been added is to melt a small piece of 
butter at a heat not exceeding that of boiling 
water and pour it into a wine glass ; then 
immediately pour over it two tluid drams 
of commercial nitric acid (aqua fortis) and 
shake them slightly. If the butter employed 
was pure, it will rise to the surface and not 
become opaque for som^ minutes ; but if it 
contains much tallow, it will quickly become 
a more or less opaque mass, the nature of the 
change and the time required depending on 
the amount of fat present in the adulterated 
article. Sometimes butter is adulterated | 
with horse-bone oil. In this case, the butter 
is to be shaken up with hot water until molt¬ 
ed, and alluwed to collect upon the surface. 
Remove five drops of this and place them on 
a watch glass and immediately add ten drops 
of strong sulphuric acid. If the butter has 
been adulterated with horse-bone oil, a deep¬ 
er color will be produced than if the butter 
did not contain that substance.” 
In conclusion, we desire to call the atten¬ 
tion of the Butter and Cheese Exchange to 
this matter of adulterations; and we suggest 
that the Committee in charge of this branch 
give some method to the public by which 
“Oleomargarine” adulterations of butter 
may be detected by the consumer. 
LICE ON FOWLS 
Will you please answer the following 
questions J 1. 1 have a number of hens 
which are very lousy. They have been so 
for the last two veal’s. Have tried a number 
of things, but lail to got rid of the vermin. 
Can you toll me how to do so i 2. What is 
the best method to prevent chickens from 
getting lousy ?—W.W.W., Hacheneack, N. J. 
THEBK are such a number of recipes for 
killing lice on hens that it is difficult to de¬ 
termine which is best. We use only one 
thing, and that is sulphur, and in the follow¬ 
ing manner :—Whenever a hen takes a nest 
for sitting, fresh, clean hay is puli under the 
eggs, and one tablespoonful of sulphur scat¬ 
tered over it. This will sift in among the 
hay, and the warmth of the hen will be just 
sufficient to cuusu slight fumes to arise and 
kill all vermin which may be on the hen or 
in the nest. Wo have practiced this plan for 
tho i >ast twelve years, and neither a lousy 
chicken nor mother bus ever been seen in 
our yard during the time named. 
This is our preventive for lice on young 
chickens. F.very spring we have our poultry 
house and roosts thoroughly cleaned ar,d 
whitewashed inside, and then scatter hour 
of sulphur in every crack and corner and 
liberally over the floor. Do this and repeat 
it in the autumn, and we will venture to say 
that you will,have no vermin on your fowls. 
WHEN TO BUY SHEEP 
The National Live Stock Journal says : 1 
As a rule, the best time to buy is in the late 
summer—as flock masters who have kept 
their sheep through the winter prefer to 
shear them before selling. -It is usually 
most profitable to do so. After the first to 
middle of August, the lambs are ready for 
weaning, and the farmer knows pretty well 
what the increase of ids flock is to be, and 
also what his crops of grains and grasses will 
allow him to winter properly. The season’s 
yield at home also affords the buyer u better 
opportunity for gauging the number of stock 
to suit the probable contents of barn and 
granary. Ordlnarly, where the seller of 
store sheep can be found in the spring, ten 
can be found in the late summer or fall. 
HOW TO CATCH SHEEP 
CHEAP POULTRY YARD 
This is a small matter to talk about in a 
newspaper, yet vve have seen so many men 
catch a sheep by the wool, and even throw 
it into tho water in that way, that we con¬ 
sider that some need enlighentiug on the best 
way. The following is by a writer in the 
National Live Stock Journal. 
“There is a right way to do everything. 
Clumsy catching and handling is always 
injurious to sheep, and hard on the party 
doing the work The injury resulting from 
handling is greater on ewes heavy with 
lamb, which are about the only class that 
need to be caught until after tagging and 
shearing time. It hurt « a sheep to be caught 
or lifted by the wool, and such a thing 
should never be done where it can be avoid¬ 
ed. A portion of the flock to be caught 
should be driven into a pen until it is pretty 
well filled, though not crowded. The party 
doing the catching must go quietly, frighten¬ 
ing the sheep us little as possible, and when 
near 
Set posts firmly in the ground, six feet 
high and eight feet apart. Take No. U wire 
and stretch it from post to post outside, 
fastening with staples made ot wire driven 
into posts. Place, three wires one inch apart, 
one foot from the ground ; another three at 
top of posts. Take common laths and weave 
in, leaving three inches space between sides 
of each. This makes the fence four feet 
high. Then take other laths, picket one 
end, chamfer the other like a chisel blade 
and interweave among tho top wires ; then 
shove the chamfered edge dov/n beside the 
top of the bottom lath, lapping under wire 
two inches. This makes a cheap, durable 
and pretty fence, seven feet and ten inches 
high, and is fowl-tight. The wires should 
be left somewhat slack, as interweaving the 
laths will make it up .—Poultry World. 
WEIGHER AT THE BUTTER AND CHEESE 
EXCHANGE. 
We have the official announcement by the 
Butter and Cheese Exchange of New York, 
that Mr. William Hardy, a well known 
weigher, has been designated as the official 
weigher for the Exchange and that he has 
been duly qualified by oath for the position. 
This we hope will be satisfactory to dairy¬ 
men in case any question arises between 
buyer and Beller as to the weight of pack¬ 
ages of dairy goods. 
At the meeting of the Little Falls Dairy¬ 
men’s Board of Trade, the question of an 
official weigher to be appointed by the Ex¬ 
change, was fully discussed and recommend 
ed, and we presume a similar action has been 
laken by other country Boards of Trade. 
The practice heretofore has been, in case 
of short weights on goods arriving in New 
York, to have them weighed by clerks in the 
employ of buyers and their statements have 
been made the basis of settlement. This has 
always been considered by dairymen as 
rather one-sided. We do not see why the 
action of the Exchange should not be satis¬ 
factory to all parties concerned. The state¬ 
ment of an official weigher qualified under 
oath, must of course be a guarantee of equity 
in cases of difference between the buyer and 
Beller as to weights, and the Exchange has 
KEEPING BUTTER FOR SEVEN YEARS 
Bath, N. Y., in the cellar of a brick building 
then owned and occupied by him. On rent¬ 
ing the building the butter packages were 
removed except the one in question, which 
in some way happened to get covered up 
with boards and rubbish and was not ob¬ 
served. In this condition it remained for 
some years when, on re-occupying the store 
and removing the rubbish it was discovered. 
Mr. Babcock says he was present at the time 
the butter was found and on taking out the 
head of the firkin he found the color of the 
butter changed on the outride where the air 
had penetrated—in some places to the depth 
of half an inch—the firkin being light aud 
loosely made. After having been thoroughly | certainly done a good thing’in thus"reguiat- 
examined and tested this butter was sold to ing this matter. 
PPESERYING EGGS 
“Engineer” inquires as to the best way 
of preserving eggs. We know of nothing 
better in which to preserve eggs than lime 
water and salt. Take a half barrel and put 
into it two quarts of fresh lime, pouring 
upon it a pail or two of warm water and 
stirring until thoroughly dissolved or slaked. 
Add to this a gill of salt and then fill up with 
water. The eggs may then be packed in 
jars, tubs or another half barrel, and when 
In position pour on enough of the solution to 
cover them. There is no danger of making 
th>e mixture too strong of lime, but too much 
salt wiH discolor the shells. When the eggs 
are taken out for market they should be 
washed clean and dried before packing again. 
enough to the animal he desires to 
catch, should grasp its hind leg just above 
the hock, when if a pretty firm grip is held, 
very little kicking can ensue. Then he 
should pass the other hand in front of the 
breast, which gives him an advantage over 
the animal. If it is desired to curry tho 
sheep any considerable distance, he should 
let go the hind leg, and pass the right arm 
over the back, just behind the shoulders, 
