URAL  »£W-¥OREC£R. 
HI 
tlaivD  .Ijusbauiir!). 
ADULTERATION  IN  DAIRY  GOODS. 
The  Boston  Cultivator  quotes  from  an  arti¬ 
cle  in  the  Rural,  in  which  a  process  is  given 
for  detecting  adulterated  batter,  and  it  says  : 
'•  WDl  this  test  enable  one  to  detect  oleomar¬ 
garine  in  cheese.  Prof.  TYilx,ak0  ?  If  butter 
may  be  thus  adulterated  why  may  not  cheese  i 
Do  not  oleomargarine  butter  and  cheese  be¬ 
long  to  the  same  class  of  adulterated  goods  | 
when  put  into  the  market  as  they  are,  it  , 
seems,  as  whole-milk  or  cream  goods  ?  Then  ; 
is  it  not  clear  that  all  such  traffic  is  fraudu¬ 
lent  ?  What  says  our  contemporary 
No,  friend  ti’ETOEREl.!, :  the  test  referred 
to  was  not  designed  for  detecting  oleomar¬ 
garine  in  cheese,  and  we  most  emphatically 
siylhat  oloumargarino  butler  does  not  be¬ 
long  to  the  same  class  i,;f  goods  as  oleomar¬ 
garine  cheese,  because  the  former  is  an  adul¬ 
teration  and  the  latter  is  not.  What  is  adul¬ 
teration  i  Webster  defines  the  verb  “  Adul¬ 
terate— to  con-upt,  debase,  or  make  impure 
by  an  admixture  of  baser  materials;  as  to 
adulterate  liquors  or  the  coin  of  a  country.” 
The  popular  undei-standing  of  adulteration 
is  not  to  make  an  article  better,  but  to  make 
it  worse  by  adding  a  foreign  mixture.  If 
copper  coin  is  alloyed  with  silver  or  gold  and 
passed  as  copper,  it  would  not  in  a  popular 
sense  be  considered  adulteration,  because  it  : 
was  made  of  more  value  thtin  it  was  before  | 
the  gold  was  added.  Just  so  with  the  skim¬ 
med  milk.  If  made  into  skimmed  cheese 
without  the  additicn  of  oleomargarine,  an 
inferior  and  often  an  xinpalatable  food  is  pro¬ 
duced.  By  the  addition  of  oleomargarine  a 
far  bettes  product  is  made  and  one  that  is 
Ijalatable.  The  oleoivtargarine  costs  more 
per  pound  than  the  pound  of  oloomargariuo 
cheese  will  sell  for  in  the  market.  W  iien  i 
oleomargarina  is  added  to  butter  it  is  justly 
an  adulteration  to  be  condemned  becan.se  a  ; 
baser  metal  Is  used — one  that  does  not  cost  j 
so  much  by  the  pound  a»  that  asked  for  the 
oleomargarine  butter.  In  other  words,  it  is  i 
sold  for  genuine  butter  and  the  buyer  is  do-  I 
ceived  and  cheated  with  the  addition  of  the  | 
baser  material.  But  suppose  genuine  butter  | 
could  be  improved  and  made  more  palatable  l 
by  the  admixtnrc  of  a  healthful  substance  ’ 
that  costs  much  more  than  the  same  weight  ; 
of  butter— would  it  be  considered  an  adnl-  ! 
teraticn  or  fraud  t  Let  us  siippose  a  parallel 
case  : — Take  for  Instance  winter  butter,  made 
from  milk  of  cows  fed  exclusively  on  hay. 
Suck  butter  lacks  the  flavor  and  delicious 
aroma  of  pure  b'jiter  made  when  the  cows 
are  feeding  from  the  rich,  nutritious  herbage 
of  old  pastures.  Now  if  the  butter  maker  t 
could  be  furai?he.d  with  a  small  quantity  of  i 
tliose  volatile  oiis  which  oro  supposed  to  give  I 
to  grass  butter  its  delicious  aroma  aud  high  i 
flavor,  and  if  he  added  them  to  liis  Itay-made  ' 
butter  making  it,  In  all  respects,  equal  to 
J unc  butler,  Woull  that  addition  be  consid¬ 
ered  in  c  popular  sense  as  adulteration  ?  The 
ttavoriug  oils  would  of  course  be  expensive 
and  worth  much  more  than  the  butter  ;  yet 
if  the  consumer  gob  more  value  in  the  goods 
aud  at  the  same  time  a  more  palatable  arti¬ 
cle,  would  he  consider  it  a  fraud  ? 
A  fraud,  as  w-e  understand  it,  is  a  decep- 
tioi!,  an  artiflee  bj'  which  the  right  or  interest 
of  another  is  injureil.  If  a  person  should 
represent  that  he  bad  nice,  palatable  cheese, 
and  a  customer  selected  one  recommended 
a  2d  it  proved  to  be  poor  and  unpalatable — 
the  seller  knowing  the  fact— that  would  be  a 
fraud  ;  but  if  the  cheese  proved  delicious  and 
in  every  way  suited  to  the  taste  of  the  cus¬ 
tomer,  we  can  see  no  fraud,  even  though  it 
1)0  made  by  the  addition  of  oleomargarine. 
Rennet  and  salt  are  used  in  the  manufacture 
of  cheeso  ;  but  if  some  other  substances  could 
be  used,  equally  harmless,  that  would  be  an 
i oi prove ment  und  make  the  cheese  better 
and  moro  palatable,  would  that  be  an  adul¬ 
teration  or  fraud  i 
Some  have  claimed  that  it  is  a  fraud  to 
make  skimmed  miUc  cheese ;  but  why  is  it 
not  as  legitimate  as  the  making  of  whole- 
milk  cheese  1  Skim  cheese  has  been  made 
from  time  immemorial,  and  Immense  quan¬ 
tities  arc  used  in  England.  Most  of  the  Dutch 
cheese  imported  into  England  is  skimmed 
cheese  and  it  is  quoted  in  Loudon  not  unfre- 
qaeutly  at  a  higher  rate  than  extra  fine 
American  whole-anilk  cheese.  On  October 
25,  Edams — a  skim  Dutch  cheese — was  quoted 
at  G4s.  to  05s.  per  cwt.,  while  the  very  best 
American  sold  for  only  GSs.  to  G7s.  Cheese 
is  a  manufactured  food,  and  what  our  cheese 
makers  are  trying  to  do  is  to  make  it  so  that 
it  will  best  suit  the  palates  of  consumers ; 
but  why  insist  that  the  cream  shall  be  used 
if  is  can  be  made  in  other  ways  so  as  to  be 
palatable  and  equally  as  healthful. 
It  is  useless  to  talk  about  stopping  the 
make  of  skimmed  milk  cheese  ;  it  si  ways  has 
been  made  and  always  will  be  made  ;  but  if 
it  can  be  improved  in  a  legitimate  way,  why  I 
not  favor  that  improvement  i  Why  compel  ' 
consumers  to  get  an  inferior  cheese  made 
“the  old  way”  when  the  new  way  puts  be¬ 
fore  them  a  more  palatable  article  ?  If  we 
can  improve  the  make  of  the  skimmed  cheese 
a  great  advance  is  made  for  the  dairy  in¬ 
terest. 
We  believe  in  “progress  and  improve¬ 
ment.”  This  is  an  age  when  men  cannot  be 
forced  down  into  the  old  rut  in  which  their 
fathers  worked,  and  it  is  useless  for  friend 
Wetuebell  or  the  American  Agriculturist 
to  spend  their  breath  in  trying  to  stem  the 
current  of  new  ideas.  Oleomargarine  added 
to  butter  lowers  the  quality  ;  its  addition  is 
to  give  weight  to  the  mixture  and  in  this  way 
to  secure  an  unjust  profit.  Oleomargarine 
is  added  to  skimmed  milk  not  to  increase  its 
weight,  but  to  affect  cenatn  processes  iu  the 
fermentation  and  assimilation  of  the  result¬ 
ant  parts  of  the  cheese  to  improve  it  or  make 
it  more  palatable  and  healthful. 
The  error  which  the  opponents  of  oleomar¬ 
garine  cheese  fall  into  is  the  mistaken  notion 
concerning  the  office  of  butter  in  the  cheese. 
The  butter  does  not  remain  in  the  cheese  in 
the  same  condition  as  when  separated  from 
the  milkhy  Itself,  It  undergoes greatchanges, 
the  influence  of  the  caseine  destroys  its  fla¬ 
vor,  and  if  separated  frr^m  the  cured  cheese, 
it  would  be  found  to  bo  a  rancid,  intolerably 
bad  fut,  totally  unlit  for  human  food.  The 
more  important  oftico  of  the  fat  is  its  influ¬ 
ence  in  modifying  and  assimilating  the  other 
constituents  so  a.s  to  make  the  cheese  mellow 
and  palatable,  and  the  fat  from  the  caul  of 
the  ox  being  prepared  so  that  it  resembles 
butter  in  its  composition,  is  found  to  pro¬ 
mote  fermentation  and  as.sIinlliition  in  tiie 
same  way  us  the  V)utte.r,  and  hence  its  use 
for  that  purpose.  Rancid  butter  can  be  puri¬ 
fied  of  its  rancidity  audu.sedin  the  same  way 
as  oleomargarine.  It  has  been  so  used,  Imt 
makes  no  belter  cheCae  than  when  oleomar¬ 
garine  is  employed.  Had  the  factories  con¬ 
tinued  to  use  a  low  order  of  butter  thus  puri- 
fled,  could  the  opponents  of  the  so-called 
oleomargarine  cheese  cfiarge  that  it  was  an 
adultesation.  By  no  means,  because  this  fat 
passed  through  the  udder  and  did  not  come 
from  the  caul. 
We  arc  opposed  to  the  adulteration  of  but¬ 
ter  with  oleomargarine  and  have  from  time 
to  time  stated  our  objections  to  it  iu  strong 
language  in  these  columns  und  long  before 
the  oleomargarine  choose  (luestion  was  iu 
controversy.  VVe  like  to  see  a  straightfor¬ 
ward,  honest  course  In  journalism  as  in  other  i 
matters,  and  the  effort  which  some  journals  j 
have  made  in  mixing  up  oleomargurine 
cheese  with  oleomurgarine  butter  and  repre¬ 
senting  that  we  are  an  advocate  of  the  latter 
and  favor  butter  adulteration,  we  regard  as 
a  ”  fraud”  quite  on  a  par  with  the  deception 
in  butter  adulterations. 
We  do  not  object  to  difference  of  opinion 
or  the  expression  of  honest  conviction.  W a  , 
do  not  object  to  others  taking  different  views 
from  ours  in  regard  to  oleomargarine  cheese,  | 
but  we  would  like  our  opponents  to  glvesome  j 
facts.  So  far  they  have  not  given  the  name  I 
of  a  single  consumer  who  has  complained  of  I 
oleomargarine  cheese,  neither  has  it  been  | 
shown  that  tho  food  is  unhealtbful  or  uu-  ' 
clean  or  In  any  way  objectionable  us  a  food. 
On  the  other  hand,  the  American  Grocer,  | 
which  was  the  first  to  commence  this  war,  | 
now  admits  that  oleomargarine  cheese  “  is  a 
fair,  honest  and  palatable  product  of  u-hick 
I  they  (Capt.  Gardner’s  Company)  need  7iot 
]  be  ashamed  ” 
We  like  to  see  things  called  by  their  right 
names  aud  have  always  so  ioaisted  in  these 
columns.  Others  doubtless  think  differently; 
but  we  have  yet  to  le-arn  of  a  single  oleomar¬ 
garine  cheese  that  has  been  sent  away  from 
the  factories  in  any  other  name  than  that 
which  rightly  belongs  to  it.  That  some  deal¬ 
ers  have  sold  oleomargarine  cheese  for  whole- 
milk  cheese  is  no  fault  of  the  cheese  or  the 
process  of  manufacture.  We  do  not  counte¬ 
nance  deception  or  misrepresentation  wheth¬ 
er  it  be  in  chec.se  or  other  goods.  What  we 
seek  is  progress  in  dairying.  We  do  not  seek 
to  paralyze  the  efforts  of  manufacturers  who 
succeed  in  maldug  iuipi'ovcinents  by  step¬ 
ping  out  of  the  beaten  track,  but  we  feel 
constrained  to  congratulate  them  on  their 
success — and  we  are  sorry  to  see  our  esteemed 
friend  of  the  Boston  Cultivator  laboring 
against  “progress  and  improvement.” 
I  - - 
I  ASSOCIATED  DAIRYING  IN  ENGLAND. 
The  cheese  factory  system  seems  to  be 
gaining  ground  in  England.  According  to  a 
correspondent  of  the  Utica  Herald  (now  iu 
I  England)  as  many  as  eighteen  factories  have 
been  established  in  the  realm,  fifteen  of 
which  are  iki  Derbyshire.  The  system,  ho 
thinks,  is  thoroughly  and  fir mly^  established, 
and  that  the  spread  of  factories  will  be  much 
moi'e  rapid  in  the  future  than  in  the  past.  It 
is  now  about  six  years  since  associated  dairy- 
iiTg  wa-s  inaugurated  in  England,  and  its 
progre.ss  has  perhaps  seemed  slower  than 
was  anticipated  by  many  ;  yet,  when  we  re¬ 
member  that  during  the  first  six  years  after 
the  introduction  of  the  system  in  America 
only  ten  factories  were  erected,  we  could 
hardly  expect  the  English  would  do  more 
than  has  been  done.  From  a  description  of 
several  factories  vi  iited  in  Dcrliyshire,  It  ap¬ 
pears  that  the  buildings  are  more  substantial 
than  the  same  class  of  structures  In  this  coun¬ 
try,  but  the  appliances  and  internal  arrange¬ 
ment  are  less  convenient,  and  this  feature 
impose-9  nearly  double  the  labor  to  work 
them  that  it  does  for  tiro  same  sized  factor¬ 
ies  wLh  ns. 
At  some  of  tho  factories  the  cheese  is  made 
upon  tho  Cheddar  plan,  while  at  others  the 
America n  practice  is  adopted  ;  but  in  either 
case  it  seems  the  cheese  sells  for  .a  better  price 
than  onm,  as  ft  has  sold  from  76s.  to  S'Js.  the 
cwt.  during  the  past  season. 
What  will  perhaps  bo  a  surprise  to  many, 
is  the  large  quantity  of  wlioy  butter  made 
at  some  of  these  fa6torios  and  yet,  as  is  af- 
fiiunod  by  tho  writer,  the  choose  made  is  rich, 
The  description  given  by  the  writer,  who 
has  recently  visited  the  Cheddar  factories  of 
England,  would  indicate  that  large  quanti¬ 
ties  of  butter  result  from  thl»  process  in 
cheese  making,  and  yet  tho  cheese  is  pro¬ 
nounced  of  finer  character  than  American 
and  sells  for  a  better  price.  These  facts  are 
significant  and  may  elicit  the  attention  of 
American  dairymen. 
(Tlje  loultvi)  larlr. 
I  FOREIGN  SUBSTANCES  IN  EGGS. 
One  of  our  English  e.xchanges  contains  the 
following We  frequently  hear  of  strangely 
formed  eggs,  large  and  small,  soft  and  hard, 
j  ajid  i)osses9iBg  wonderful  peculiarities.  But 
the  Ayr  Advertiser  gives  the  moat  recent  case 
of  abnormal  construction,  and  not  the  least 
extraordinary.  A  friend  of  tho  editor,  on 
cutting  off  the  top  of  a  hen’s  egg  while  at 
breakfast,  found,  it  i.s  said,  a  green  pea  im¬ 
bedded  In  its  contentsc.  “Hud  it  been  din- 
;  ner,”  says  our  contemporaiy,  “  wit  h  peas  on 
the  table  we  might  have  supposed  it  possible 
that  one  might  have  been  jerked  into  a  soft 
egg.  But  this  was  breakfast,  with  no  peas 
oil  the  table,  and  the  pea  was  not  only  im- 
firmed  by  tho  writer,  the  choose  made  IS  rich,  ^  bedded  in  the  egg  and  h-ft,  its  form  in  the 
clean- fiavorod  and  palatable  and  ill  tho  words  I  hard  white  of  it,  but,  no'mW/c  there 
of  the  correspondent,  “lacking  ifce  harsh,  were  delicate  rootlets  at  the  base,  as  if  the 
strong  taste  of  onr  American.”  AtUu'  Ewall 
M'lrfli  factory,  wliich  is  under  the  cluirge  of 
llENRY  Hardinu,  120  pounds  of  whey  butter 
is  made  ))cr  week,  which  sells  readily  for 
14d.  (28e.  gold)  per  ponmf. 
At  tho  Br.ailaford  factory  under  the  charge 
of  Mr.  Oliver,  and  where  the  fhieildar  ))ro- 
ccss  is  adopted,  tho  whey  butter  is  of  siicli 
excellence  that  it  sells  readily  for  20d.  (40c. 
gold)  per  pound,  which  Ls  nearly  equal  to  the 
price  of  the  best  prime  cream  butter.  This, 
Mr.  Oliver  states.  Is  largely  owing  to  his 
peculiar  way  of  making  it.  In  tho  first  place, 
he  mixes  the  cream  skimmed  from  tho  whoy 
with  about  twice  tho  quantity  of  clear  water; 
he  allows  tho  cream  to  rise  and  draws  off  the 
water,  and  with  it  many  impairities  whicli 
tho  water  attracts  from  the  cream.  Thou  ho 
uses  a  leaspoonful  of  alum  and  one  of  car¬ 
bonate  of  soda  for  every  twenty  poumls  of 
butter ;  this  has  the  effect  of  hardening  it, 
and  prevents  that  oily  appearance  so  oom- 
inon  with  whey  butter.  Mr.  Gi.iVEn’achcr.so 
incipient  pea  hud  actually  proposed  to  grow 
insido  tho  shell !”  Al’raJd  of  being  accused  of 
writing  .a  paragraph  with  a  Yankee  flavor 
about  it,  tlio  matter  is  verified  and  settled, 
bocauso  the  writer  says,  “  wo  have  ihe  most 
Lmpllclt  conlidcncr  in  the  veracity  of  our  in¬ 
formants,  and  what  is  more,  we  have  been 
.shown  tho  pea  and  its  tiny  rootlets  ”  We 
have  seen  poos  with  tiny  rootlets  too,  but  we 
never  thought  any  of  them  grew  in  eggs.  It 
appeared  unnecossuryin  the  present  instance 
to  BOO  tho  egg ;  the  pea  was  sufliciently  con¬ 
vincing  to  the  Scotch  editor.  “Naluralists,” 
sayshi',  “  wo  pause  for  an  explanation  !”  Wa 
confess  we  are  puzzled  at  tho  pen.  Had  his 
friends  found  a  big  gooseberry  in  the  egg, 
we  might  have  thought  it  ono  of  the  spon¬ 
taneous  products  of  the  “silly  season,” 
A  few  years  since  a  similar  instance  was 
recorded  in  these  columns,  and  it  called  out 
several  very  positi'^e  as-sertions  from  our 
corresiiondf'iitB,  that  they  too  hud  found 
various  foreign  substances  in  hens’  es-izs 
is  ljronounc<‘.d  very  superior  aiKl  lias  8ol(l  for  wluVli  Viad  been  discovered  when  broken* 
tlie  highest  market  price.  either  before  or  after  cooking.  One  lady 
Great  attention  is  jiuid  to  the  curing  of  found  tho  head  of  an  ii'ou  bolt  about  a  quar- 
checse.  A  t  the  Kedlestone  factory  the  writer  ter  of  an  inch  square  in  an  egg  which  she 
jsays  the  curing  rooiiLS  are  warmed  in  a  voiy  broke  to  make  a  custard.  This  bit  of  iron 
superior  maimer  ;  and  he  remarks  furtlier,  wc  now  have  in  our  possession,  and  although 
found  tho  head  of  an  ffou  bolt  about  a  quar¬ 
ter  of  an  inch  square  in  an  egg  which  she 
broke  to  make  a  custard.  This  bit  of  iron 
wc  now  have  in  our  possession,  and  although 
that  it  would  be  well  for  Americans  to  inii  i  we  know  from  a  scientific  point  of  view,  no 
tate  them  in  this  respeet.  The  following  ffreigtt  suhstance  can  possibly  get  into  an 
description  is  given  At  oneeudthej  have  egg  without  rupturing  Its  shell,  or  tho  cn- 
a  hot  water  stove  and  connected  with  it  are  velop'^  enclosing  it  before  tlic  shell  is  formed, 
cast-iron  hot  water  pipes  usually  about  four  still  wc  dislike  to  tell  intolllgent  meu  and 
inches  in  diameter,  extending  all  around  the  women  who  have  found  such  things  within 
room  exactly  on  the  same  plan  as  wu  warm  eggs,  that  they  are  mistaken.  If  we  ever 
our  greenhouses  aiyl  oonaervaturies.  Tins  fiml  R  pea  or  Iron  bolt  head  in  an  egg,  wo 
not  only  gives  a  mild,  soft  heat,  but  does  not  Rhall  feel  inclined  to  believe  our  own  eyes  in 
allow  of  the  sudden  fluctuations  iu  temper-  the  maitei’,  science  or  no  science, 
ature,  so  common  oven  where  steam  jiipcs 
are  used,  as  the  water  will  continue  warm  ABOUT  A  HEN- YARD. 
for  sevei'al  hours  if  the  tiro  should  go  out  - 
unexpectedly.  The  usual  price  paid  for  mak-  I  wish  to  inclose  about  eight  acres  of 
ing  cheese  in  the  factories  of  England  is  4s,,  ground  for  a  lien-yard  aud  would  like  to  iu- 
t)d,  per  112  nounds,  or  Ic.  per  pound  our  quire  which  would  be  the  best  and  cheapest 
moxiey,  method  to  do  so,  and  about  how  high  to  build 
At  the  Ewall  factory  one  of  the  patrons  the  fence,  which  wiU  be  aboutathirtl  of  a 
has  a  model  piggery,  as  a  private  specuhv  mile  long.  I  have  about  200  hens  and  intend 
tion.  It  is  a  large,  thoroughly  ventilated 
brick  building,  with  .slate  roof  about  tiOxOi)  j 
feet  in  size.  A  passage-way  is  left  down  the  I 
center  with  troughs  aud  pens  on  eacli  side, 
made  of  brick  iu  the  neatest  and  most  suIj- 
stautial  manner.  At  one  eml  is  tile  meal 
room,  also  a  largo  cistern  into  which  the 
whey  runs,  from  which  it  is  pumped  into  a 
smaller  vat,  aud  after  the  meal  is  mixed  with 
it  is  discharged  into  troughs  below.  One 
farthing  only  is  paid  for  the  whey  per 
gal.  and  the  speculation,  the  writer  says,  will 
prove  profitable,  and  he  adds,  “The  whole 
constitutes  the  best  and  least  offensive  pig¬ 
gery  that  I  have  seen  connected  with  a  fac¬ 
tory.” 
During  our  examination  of  the  dairies  of 
Homersetshire  in  1866,  where  the  Cheddar 
process  of  cheese  making  wa.s  adopted,  wo 
were  surprised  in  seeing  the  largo  amoiinl;  of 
butler  often  made  in  connection  with  cheewi 
dairying,  and  more  especially  a.-;  the  Cheddar 
cheese  commanded  tho  best  price  of  any  sort 
in  market,  if  we  except  the  ritilton,  a  ainull 
'  cheese  made  only  in  limited  quantity.  We 
have  frequently  referred  to  this  fact  for  the 
purpose  of  proving  that  it  does  not  depend 
wholly  on  an  excess  of  butter  in  cheese  to 
make  it  palatable  and  high-priced. 
to  increase  them  as  fast  as  possible,  and  have 
about  HO  sheep.  Will  it  do  to  let  the  sheep 
run  in  tho  yard  with  the  hens  part  of  the 
time  ?  The  ground  I  shall  inclose  is  partly 
covered  with  huckleberry  bushes.  — C.  A. 
Russell,,  Providence,  li.  1. 
Thirty  sheep  would  be  a  superabundance 
of  stock  for  eight  acre?,  even  if  well  seeded 
with  grass.  This  appears  to  be  partly  cov¬ 
ered  with  huckleberry  bushes— possibly  wet 
and  if  so,  nob  suitable  for  either  sheep  or 
poultry.  The  sheep  anyway  had  better  be 
omitted  if  pbultry  breeding  on  a  large  scale 
is  proposed, 
if  the  ground  Is  dry  enough  for  poultry,  it 
will  i»e  Irctter  to  re-divide  the  eight  acres, 
making  two,  four  or  more  yards,  with  sepa¬ 
rate  hou.scs  and  accommodations  for  each, 
even  wlicn  all  of  the  same  breed.  This  will 
iliiulnish  the  dangers  of  disease,  always  the 
groat  difficulty  in  breeding  large  numbers  of 
fowls  together. 
A  picket  fence  elgh  t  feet  high,  with  pickets 
well  sharpened,  is  the  best  fence  for  a  hen- 
I  yard  ;  but  even  this  will  not  secure  the  fowls 
if  the  rambling  varieties  are  kept,  and  espe- 
!  cially  if  there  are  trees  In  the  yard.  With 
I  Brahmas  and  other  quiet  breeds  a  lower 
I  fence  will  secure  them  effectually. 
