tl 
MOORE’S  RURAL  flEW-YORRER. 
327 
MAY  20 
Ilairi)  Duslianiiri). 
PLAIN  WORDS  ABOUT  MILKING. 
A  FRIKND  Of  ours  recently  inirchased  a  tub  of 
butter  for  family  use  wliioli  turned  out  to  bo  so 
tainte  l  with  tlio  filth  of  tho  cow  barn  as  to  bo 
entirely  unlit  for  tin;  table  and  could  not  bo  used 
tor  cubnary  purposes.  This  butter  was  of  gold 
color  and  textm’e  aud  was  so  well  made  as  to 
have  counnandcd  tho  highest  price  in  inurkethad 
the  flavor  been  perfect. 
A  tnercluuit  recently  showed  us  a  few  cheeses 
whioh  ho  had  purchased  to  supply  customers  who 
desired  suiiielhing  choice.  Tho  cheese  was  well 
made,  very  rich  in  fat,  but  it  had  a  well  imirkod 
taste  of  tho  cow  stable,  and  customers  who  had 
taken  one  piece  wiinfeal  no  more,  as  it  was  unlit 
for  the  table.  TiiCse  are  by  no  means  exceptional 
cases.  Our  attention  has  been  called  to  like 
cases  over  a  wide  extent  of  coimtry  in  tho  dail  y 
distiicta,  and  wo  are  ipiilc  certain  that  large 
amounts  of  both  butti'r  and  choose  arc  injuriid 
from  this  cause  alone,  and  which  woidd  other¬ 
wise  take  tho  place  of  a  lirst-class  article. 
At  the  lato  mooting  of  tho  American  Dairy¬ 
men's  Association,  Mr.  IhiuiiUT  McAdam,  a  well 
known  factoryman  and  choose  expert,  gave  an 
ao'couut  of  tho  various  kiiuls  of  tilth  which  he 
hud  found  in  tho  factory  strainer  after  receiviug 
milk  from  his  patrons.  And  yot  some  people 
wonder  why  progress  is  so  slow  in  improving  tho 
flavor  and  elmractor  of  onr  dairy  products.  At 
this  time,  wJion  prices  have  depreciated  aud  arc 
nnsalisraetory,  it  behooves  dairymen  to  inuko 
every  ftITort  possihlo  for  improving  Iho  flavor  and 
quality  of  their  goods.  The  re>pon.sihiUty  must 
not  1)0  shifted  wholly  up>on  the  nianufacturer. 
In  most  cases  it  lies  back  of  this  and  rta^ts  with 
the  dairyman  in  his  manngonient  at  the  farm. 
Tho  defect  to  which  wu  have  allude<l  comes 
from  imcleanliness  in  milking;  and  especially  is 
this  tho  ease  during  spihig  and  fall,  when  tho 
cows  are  more  or  less  confined  to  the  slahlo. 
Some  dairymen,  oven  if  they  do  not  thernsolves 
millt  uiioti  their  hands  aud  wet  the  teats  of  (he 
cow  beforo  commencing  to  draw  the  milk,  tliey 
allow  tiiose  in  llieir  emjdoy  to  do  so.  and  the  re¬ 
sult  IS,  more  or  less  liltb  drops  into  tho  pail  to 
taint  its  coiitents.  It  is  a  very  iiasty  practice, 
and  should  be  guarded  against  in  tho  most  rigid 
manner. 
If  a  cow’s  bag  is  besmeared  with  dung  and 
dirt  from  the  siahlo,  it  should  ho  washed  witli 
water  aud  wiped  with  a  clotli,  and  then  the  opr)- 
ration  of  milking  shoiUd  bo  done  with  dry  tmnds, 
A  person  who  lias  onee  adojited  tlio  (iracticsi  of 
milking  with  dry  hands,  liads  tho  milk  can  be 
drawn  quite  as  easily  and  rapidly  as  by  constantly 
wotting  tho  hands  ;  wliilo  tho  latter  praotice 
must  always  result  in  more  or  less  filth  falling 
in  tlie  milk  to  give  il,  a  taint  of  tho  stables  and 
thus  injure  tho  product  which  is  manufactured 
from  it. 
In  summer,  when  cows  ai-o  at  pasture,  and 
when  they  are  not  allowed  to  run  through 
swanqis  aud  muddy  places,  tho  udder  will  he 
generally  clean  ami  will  require  only  a  few 
brushes  with  tlie  hands  to  free  it  from  dust  aud 
loose  hairs,  (iiio  fault  common  to  many  dairies 
is  tliot  accumulations  of  mannre  or  rnud  are  al¬ 
lowed  to  remain  at  tho  entrance  of  tho  milting 
stablo.s,  and  tlie  cows,  trampujg  through  this 
every  time  they  go  to  and  from  tho  stable,  be¬ 
spatter  their  udders  and  teats  with  the  filth,  and 
as  the  milkers  do  not  properly  cleanse  tho  cow’s 
hug  before  milking,  (be  dirt  falls  into  the  pail 
aud  causes  trouble.  Tlicre  is  no  way  of  avoid¬ 
ing  this  difticnlty  except  by  planking  or  stoning 
Uio  space  in  fi-ont  of  the  stable  doors  and  keep¬ 
ing  it  di-y  and  clean.  Tliis  it  pays  well  to  do, 
even  if  no  considerations  be  taken  into  account 
beyoud  tho  comfort  of  tlmsc  who  do  the  milking. 
Ibis  story  of  oleaulincss  lias  been  very  often 
mged  ill  connection  with  other  advice  on  the 
dairy ;  but  it  needs  to  ho  iirgeil  much  ofteuer 
before  it  will  he  properly  heeded.  One  great 
fault  coiuplaiued  of  in  American  cheese  is  its  de¬ 
fective  llavor,  and  there  can  he  iio  doubt  that  if 
taints  could  he  traced  dii’cctly  to  the  cause,  they 
would  often  be  foimd  to  come  from  the  source 
wo  have  named.  If  taints  are  so  distinct  and 
proaoiuiccd  as  to  leave  no  doubt  as  to  their  ori¬ 
gin  in  stable  filtli,  there  cannot  ho  much  doubt 
but  that  there  must  bo  various  grailations  of  tliis 
taint  aiTecting  tbe  llavor  of  cheese,  according  as 
tile  milkers  have  been  more  or  less  clean  in  tlieir 
milking. 
Ibis  question  was  never  more  important  than 
now.  The  low  ijrice  of  dairy  products  requires 
iiKiro  attention  to  (  ho  details  of  liaiidling  millt  at 
the  farm,  higher  slull  in  miiuufaettiriug  and  cur¬ 
ing  our  dairy  products,  so  that  we  may  put  a  bet¬ 
ter  ariiclo  before  consumers  at  home  and  ahroail 
aud  thus  make  up  the  loss  so  far  as  possible 
caused  by  depreciation  hi  prices. 
SALTING  DAIRY  COWS, 
A  OORRESPORDEXT  wtRos  US  that  ho  “  has  been 
advised  that  salt  is  not  necessary  for  cattle,  and 
that  in  some  sections  in  England  as  well  as  in 
this  coimtry  also,  salt  is  never  given  to  cows,  and 
they  thrive  well  without  its  use  and  ho  adds, 
“why  should  one  class  of  animals  require  ra¬ 
tions  of  salt  more  than  another  ?” 
Ho  far  as  regards  dairy  stock,  this  in.ay  be  re¬ 
garded  as  very  poor  advice,  especially  for  all 
p<.)Uits  hi  the  interior,  and  which  are  removed 
from  tho  ocean  or  wliere  its  iulluence  on  vegeta¬ 
tion  is  not  felt. 
Wo  prcaiimo  that  cattle  kept  near  the  sea  shore 
do  not  require  rations  of  salt  to  be  given  from 
time  to  time  hociiuso  tJiey  get  theu-  supply  from 
the  food  in  such  loealitioa  which  contains  a  much 
larger  proportion  of  saline  m-itler  than  in  places 
fur  removed  from  the  sea.  During  and  after 
licavy  storms,  blowing  from  the  sea  inland,  tho 
salt  spray  has  been  carried  many  nules  over  tho 
land,  leaving  a  deposit  of  salt  more  or  leas  on 
vegetation,  aud  in  tliis  wayaiid  from  saltiuarahcs 
cattle  will  obtain  all  that  is  needed;  but  it  is 
quite  diirercnt  with  animals  far  removed  from 
such  influences  where  tJio  foodiiig  of  salt  seems 
to  bo  absolutely  rcqniroil  if  tho  health  and  thi-ift 
of  the  animals  and  a  good  degree  of  profit  from 
their  iiroduct  be  sought. 
Halt  midoubtedly  has  aoiiio  beneficial  iiilhionce 
iK'sides  its  use  as  a  condiment,  and  tliis  scorns  to 
be  iiifUcated  by  tho  fact  that  aninials  liave  a  nat¬ 
ural  desire  fur  it,  and  seem  to  sulTer  if  for  a 
length  of  time  tlicy  are  deprived  of  it.  And  this 
is  not  confined  to  domesticated  animals,  as  tlie 
hiilTalo  and  doer  of  the  Western  prairies  make 
jiath.s  to  tho  salt  licks  by  their  frequent  visits 
after  salt. 
liiEUio  has  well  romarkod  that  tho  presence  of 
free  muriatic  acid  in  tho  stoinach  and  that  of 
soda  in  the  blooil,  prove  beyoud  doubt  the  uo- 
cosaity  of  eonunon  salt  for  tho  organic  processes  ; 
but  tbe  quantities  of  soda  roquirwl  by  aninials  of 
di/rereiit  classes  to  snppoi  t  tho  vital  proccsseH, 
are  very  unequal. 
‘Tf  we  suppose,"  he  adds,  ‘-that  a  given 
amount  o(  blood — coiiKUlered  as  a  compound  of 
soda  — passes  la  the  body  of  a  carnivorous  ani¬ 
mal  in  consequence  of  the  change  of  muthir  Into 
a  now  compound  of  soda -namely,  the  bile— we 
must  asaiiiiic  that  in  the  normal  coudil.ion  of 
lioalth  the  proiiortion  of  soda  in  tiic  blood  is 
amply  sufticient  to  fom  bile  with  (ho  products 
of  tr.insforniatioii,  Tho  siahi  which  has  been 
used  in  the  vital  iwocessos  and  any  excess  of 
soda,  must  be  expelled  in  Urn  form  of  a  salt,  after 
being  separatcii  from  the  ’..lood  by  (lie  kidneys. 
“Now,  if  it  bo  true  that  in  the  liody  of  an  lier- 
biveroiiH  animal  a  miicli  larger  quantity  of  bile 
is  prisliiced  than  correNiKuids  to  the  amount  of 
blood  formed  or  trau.sfoniiod  in  the  vital  luo- 
cessos  if  tho  greater  part  of  the  bile  in  tliis 
case  proceed, s  from  tho  iion-aEotized  constituent 
of  the  food— then  flie  soda  of  tbe  blood,  which 
has  1)0011  fonned  into  organized  tissue  (assimi¬ 
lated  or  metamorphosed)  cannot  possibly  siiftice 
for  the  supply  of  tho  daily  sceretioiis  of  bile. 
The  soda,  therefore,  of  tho  bile  of  the  herhivora, 
must  1)0  supplies!  directly  in  tJm  fooii ;  their  or- 
gaiiisiii  must  possess  tho  jiower  of  applying  di- 
rectly  to  tho  formation  of  bile  all  tho  compounds 
of  sod.a  present  in  the  food  and  deoomposalile  by 
Uio  organic  process.  All  tlio  soda  of  tho  anirnal 
body  evidently  proceeds  from  the  food ;  Imt  the 
food  of  the  carnivora  cimtaius  at  most  only  Uio 
amoimt  of  soda  necessary  to  tho  formation  of 
blood  ;  and  in  most  cases  among  animals  of  Uds 
class,  wo  may  assume  tJiat  oidy  as  much  soda  as 
corresponds  to  tbe  proportion  employed  to  form 
tbe  blood,  is  exiielled  in  tho  unuo.  \Vhon  Uie 
carnivora  obtain  in  their  food  as  much  soda  as 
Biiflices  for  tho  production  of  their  blood,  an 
equal  amount  is  excreted  in  their  urine ;  when 
the  food  contaiiw  less,  a  part  of  that  which  would 
otherwise  he  excreted  is  retained  by  the  organ¬ 
ism.  iUl  these  statements  are  n no qiiivixially  con¬ 
firmed  by  the  composition  of  the  urine  in  these 
different  clasHOs  of  animala.’’ 
Cows  in  milk  require  moro  salt  tlian  when  not 
in  milk,  because  the  constant  di-ain  from  the  sys¬ 
tem  of  saline  olemonts  In  tho  mUk  must  he  re¬ 
placed.  Ill  the  spring,  when  grass  is  young  and 
“llashy,"  cows  need  moro  salt  than  later  in  the 
suosuii,  when  grass  becomes  more  mature,  as  it 
then  contains  more  mineral  matter. 
Wo  have  frequently  made  exporimonts  in  with¬ 
holding  salt  from  dairy  stixik,  and  have  iiiviu’ia- 
hly  foimd  tho  yield  of  milk  falling  off  in  conse¬ 
quence.  In  salting  dairy  stock,  tho  host  plan  is 
to  keei)  salt  at  all  times  withui  the  roach  of  the 
animals.  'This  may  be  done  by  placing  tho  salt 
ill  trouglLs  or  boxes  uudor  cover,  where  the  ani¬ 
mals  can  have  access  to  it  daily.  They  then  take 
it  in  moderato  quantities,  or  just  wi  much  as 
nature  requires  ;  whereas,  if  fed  at  stated  inter¬ 
vals,  they  not  unfreipieutly  overfeed,  causing 
scouruig  and  derangomciit  of  liealth  wliich,  in  | 
the  case  of  dahy  stock,  should  alwajoj  bo  avoided. 
- - 
CURING  CHEESE. 
Mr.  Fish  of  Herlumer  says; — “The  temper¬ 
ature  in  curing  chec.so  should  not  be  allowed  to 
rise  above  70®  or  fall  below  60^^  during  the  pro¬ 
cess  of  cheesing  the  curd.  Breaking  down  of 
tho  cm-d  into  raarketalilo  cheese  is  affected  by 
rennet  and  heat  in  oombiiu  d  action.  Too  much 
heat  makes  tho  ronnot  too  active,  tlio  cheese  po¬ 
rous,  and  if  carried  too  far  soiairates  the  oil  and 
caseine;  if  too  (K)ld,  the  curd  sours  and  tho  wat«>r 
dries  or  leaks  out  licforo  tho  ciiid  breaks  down 
into  cboc.so.  It  is  therefore  essential  to  keep  a 
conshuit  even  beat,  which  cannot  bo  done  with¬ 
out  excluding  oui.sido  influences  at  plcasm'o.’’ 
fVO 
PROFITS  OF  POULTRY, 
Thebe  are  few  words  in  the  Engli.sh  language 
more  attractive,  or  that  will  command  more 
attention  than  “  [irol'it,”  and  wo  confess  to  a 
weakness  for  seeing  what  follows,  wherever  it 
appears  in  the  title  of  a  book  or  article  in  a 
newspaper.  An  enlliusiastic  poultry  breeder  aud 
corrosiioiideiil  of  tbe  Maryland  Fanner,  talks  of 
the  profits  of  (loultry  as  follows  ; 
Poultry  as  a  source  of  iiroiit,  is  generally 
uudcr-valiied  by  most  farmers,  for,  from  the 
hap-luizzard  style  they  arc  kept  ill,  jicrhaps 
there  is  not  much  profit  nor  would  there  be  in 
any  other  farm  stock  if  no  moro  uaro  or  atten¬ 
tion  was  devoted  to  tliein  than  tlicro  is  usually 
bestowed  upon  poiilti'y.  If  only  tho  multitude 
of  insects  destroyed  hj'  jioultry,  (so  injurious  to 
the  crops  of  the  farmer)  are  eonsldered  tlioy  are 
of  groat  valno,  while  their  guano,  if  properly 
saved,  is  wortli  five  times  what  it  costs  to  foeil 
them. 
Farmers  are  too  prone  to  conclude  that,, 
“cbickons  oat  their  heads  off’’— when,  if  they 
hail  liept  a  correct  acomint  of  all  food  furnished, 
the  number  of  eggs  laid,  chickens  sold,  and 
those  eaten  by  their  families,  they  would  ilis- 
cover  evidence  suHiciuut  to  convince  thorn,  that 
their  prejudice,  was  without  reason  or  foimda- 
tieu. 
When  poultry  have  to  roost  in  trees,  scratch  in 
a  noighher’s  garden  fur  a  living,  and  are  not  con¬ 
sidered  worthy  of  attention,  they  are  truly  of— 
not  much  account.  Ooiuniuii  fowls,  which  may 
po.sHoss  good  laying  qualities—dorivo  tliosc  good 
traits  from  some  strain  of  pure  bred  fowls,  hut  if 
allowed  to  iiiterniiugle  promiscuously,  will  event¬ 
ually  become  so  crossed  that  the  laying  proism- 
sity  is  d^tiu.Ye<l  or  bred  out.  It  would  be  tbe 
same  with  pure- bred  herd- book  cattle  unless 
kept  pure.  There  are  several  varioties  of  pure¬ 
bred  lowls,  that  are  very  profitable  as  egg  jiro- 
ducers,  some  laying  as  many  as  eighteen  dozen 
in  one  year.  .*11  the  average  price  of  tliirty 
oeiits  per  dozen,  this  amounts  to  $5.40  per  hen. 
Tliis  is  not  mere  surmising,  for  I  havo  had  liens 
that  laid  twenty-one  dozen  in  a  year. 
Il  I  armors  who  Uiink  poulUy  does  not  pay, 
would  give  thoir  feathcTcd  stock,  to  their  sons  or 
daughU'i’s,  with  peiiiiission  to  enjoy  and  own 
any  profit  that  might  accrue  from  keeping  tliern, 
they  W'oidcl  soon  ho  convinced  tliat  “  tliere’s 
somotliiiig  ill  it.’’  PoulUy  reiu-iiig  in  some 
parts  ef  oui-  country,  by  lailies,  is  indeed  qiiilo 
exteu.siveW  carried  on.  'I'liere  is  certainly  no 
more  health-iiromotiiig  exercise  than  thatafford- 
eil  by  curing  for,  or  having  the  niaiiagemont  of  a 
lloek  of  poulU-y,  and  if  the  flock  is  one  of  any  of 
the  pure  breeds -there  is  in  addition  to.  Uic 
o.xhilaratlng  infliienee,  an  enthusiasm  that  oanses 
what  might  otherwise  be  considered  a  task,  to 
become  a  pleasure, — and  thorofor©  jirolit  and 
pleasure  are  happily  coml  lined.  A  young  lady 
in  Bethel,  Ponnsylvauia,  during  tho  year  1874, 
kept  a  strict  account  of  all  tho  expenditures  for 
feed,  &o.,  for  licr  yard  of  fowls,  and  at  tho 
regular  market  prices  for  oggs  and  chickens,  she 
cleared  above  all  expenses  tliree  hundred  and 
sixty  dollars,  besides  having  moro  stock  on  hand 
than  she  started  with.  I,s  not  tliis  an  incentive 
sufficient  to  awaken  an  interest  among  the 
numerous  fair  roaxlers  of  tho  “Farmer”  in 
favor  of  gallinaceous  stock?  It  is  certainly 
worthy  of  emulation. 
- - 
THE  LANGUAGE  OF  FOWLS. 
Mr.  Henry  Hales,  a  poultiy  breeder  of  ex¬ 
perience,  gives  some  notes  on  tlio  above  subject 
in  the  Poultry  Bulletin,  which  reminds  us  of 
Kciidder’g  “Songs  of  the  arasslmppers,”  al¬ 
though  tho  “  chicken  talk,”  is  a  little  moro  in¬ 
telligible  to  om-  unscientific  ears ; 
Is  there  any  one,  who  keeps  fowls,  who  has 
not  noticed  tho  great  variety  of  sounds  they 
make,  expressive  of  their  feelings  ?  It  amounts 
almost,  if  not  quite,  to  a  language;  probably 
more  so  than  any  other  oreaturo,  except  man. 
Even  the  modulation  of  noises  made  is  very 
significant  of  meaning,  ITrst,  there  is  tlie 
piping  of  tho  little  chick,  calling  for  the  care  of 
its  stately  mother,  who  continually  keeps 
answering  with  tho  assuring  “duck,  cluck!’ 
As  the  cliick  grows  a  little  older,  the  piping  is 
Biiccoedod  by  a  chirrup ;  then  there  is  the  trilling 
song  of  ploasure  tJicy  malm  under  tlioir  mother’s 
wings,  when  sitting  down  to  rest ;  but  just  put 
your  hand  under  the  mother,  and  pull  out  one 
of  tiie  little  chicks,  aud  hear  its  aharj)  cry  of 
toiTor,  mingled  with  the  defiance  aud  abuse  of 
its  parent. 
Throw  a  large  heotlo  into  their  coop,  and  hoar 
the  conatornation  uttered  by  all  the  little  family, 
mingled  with  tho  wiu  iiiug  voice  of  their  matron. 
Now,  throw  them  some  dainty  hit,  and  hear  how 
soon  her  voice  changes;  her  childi’on  understand 
there  is  somothing  uxti  a  nice  for  tlioiii  by  her 
peculiar  declamation,  which  brings  in  all  drag- 
glors  in  a  groat  hiury.  How  well  the  litll.i  things 
comprehend  tho  peculiar  cry  of  their  mother  in 
case  of  danger,  such  as  the  approach  of  eats  or 
hawks  ;  or  lot  a  little  sf  rnggling  wail’  [loep  into 
the  eooji,  and  hear  her  timely  warning  to  keep 
out. 
In  the  course  of  time,  the  motlier  (iie.s  of  her 
charge,  and  gives  her  ohilo’re  i  tho  sli[),  who  cx- 
piess  their  forlorn  feelings  by  a  whining  ciy', 
while  hunting  around  for  her. 
In  due  time  tlie  young  gentleman  chick  tries 
his  voice  at  a  crow,  fkiiild  any  one  ever  holievo 
that  such  stanimering,  such  stniiiiiug  aud  croak¬ 
ing  would  over  roach  tliat  dear,  rich  song,  that 
h.aa  liueii  celebrated  in  tho  history  and  poetry  of 
all  the  great  nations  of  tho  earth,  and  caused 
HO  many  gi-eat  “  awakenings  ”  in  all  classes  of 
society  ? 
Hoon  ho  begins  to  feel  gallant,  and  if.  by 
chaiiee,  ho  finds  some  rai-o  bit,  he  calls  some  of 
the  nearest  holies  to  partake  of  it.  but  they 
froipieiitly  arrive  just  in  time  to  see  him  bolt  it 
himself. 
(hie  of  the  next  iiiiisic.al  si  rains  is  (ho  prating 
of  pullets,  when  they  feel  happy  ami  well;  then 
theio  is  the  alarm,  when  startled  by  anything 
straiigo ;  also  tho  shrill  cry  raised  by  all,  should 
a  hawk  appear.  Aiiothor  peculiar  noise  is  niatlo 
wlien  you  approach  thoii-  roosts  at  night,  ottered 
and  answered  all  round,— a  slight,  trilling  noise, 
as  much  as  to  say,  lioik  !  What’s  that  strange 
noise,  which  is  dooponod  into  a  sharp  tut-tut,  if 
danger  is  susiiected,  aud  into  a  Bhrill,  piercing 
ciy,  if  taken  from  their  perdies.  evidently  sns- 
poeting  that  you  may  bo  thiiiliiug  of  chicken  pot- 
pie 
I  think  there  is  no  domestic  animal  that  has  a 
less  olTonslve  voice  than  tlie  domestic  fowl.  It 
will  compare  favorably  with  the  voice  of  tho 
duck,  turkey,  guinea  fowl,  gooso,  or  jioa  fowl. 
Their  loudest  noise  has  a  charm  for  many  a 
fancier,  when  they  set  nji  the  cry,  “  C’orae  I 
Como!  Come!  TaJte  the  egg.” 
- - 
TURKEY  BREEDING. 
The  Rural  World  in  imgliig  its  readers  to  pay 
moro  attention  to  roaring  tiukoys  says:  -  A  flock 
of  well  grown  turkeys  makes  such  an  agreeable 
addition  to  the  receipts  of  the  farm,  and  they 
are  often  raised  with  so  httie  trouble,  that  I 
wonder  at  the  aeeming  imhfleronee  of  so  many 
fariiiers  with  reference  to  Ihom.  Tho  rules  for 
hieeding  are  simplo  and  easily  understood,  and 
failures  arc  due  to  tw'o  prominent  causes— oue 
tlio  weather,  which,  in  some  seasons,  puts  at 
fault  the  utinosl  possible  eaio ;  tho  otlier  negh- 
gence. 
A  hot  and  dry  season  is  well  nigii  an  essential 
for  success  with  turkeys.  This  is  so  inqiortant 
that  it  is  of  little  use  to  be  in  haste  to  get  turkeys 
liatched  early,  as  wo  may  do  willi  chiekons ; 
though  olil  bu'ds  are  tough  enough,  young  ones 
are  exceedingly  tender.  If  brought  out  by  tlie 
first  of  Juno,  it  will,  in  most  cases,  be  early 
enough.  Even  if  they  hve  Uirough  such  chilly 
and  damp  weather  as  is  conimon  in  May,  they 
wiU  not  grow  much  imtil  hot  weather  luid  bugs 
come  to  their  relief  ;  but  let  them  hatch  out  in 
Juno,  in  wc.ather  whioh  drives  tho  breeder  to  tho 
shade,  and  little  turkeys  just  enjoy  it ;  they  will 
stretch  themselves  in  tiio  sun  aud  “  lav  off  ” 
with  every  token  of  deUght.  Damp,  chilly  weath- 
01  is  their  ruin ;  rain  their  ahominatiou  ;  morn¬ 
ing  dew  a  poison  sure  to  blight  the  hopes  of  inex¬ 
perienced  or  careless  breeders.  Tm-key»  must 
bo  allowed  to  range  very  freely  to  hisnro  success, 
but  not  while  the  grass  is  wet— that  is,  during 
the  first  two  months  or  so  of  their  lives.  After 
tliat,  one  need  not  be  quite  so  particular. 
Early  turkeys  not  being  advisable,  the  ffist 
litter  of  eggs  from  a  hen  may  be  reserved  for  a 
common  iien  in  May,  and  the  tiu'key  hen  he 
invited  to  lay  a  second  litter,  which  sho  will  do 
if  broken  up.  I  think  the  earliest  turkeys  do 
better  in  any  case  witli  a  common  bon,  as  she 
roams  less  and  the  chioks  become  moro  tractable, 
and  tho  fematos  from  among  (hem  make  more 
manageable  mothers  for  next  year. 
- ♦  ♦ - 
POULTRY  NOTES. 
Cure  for  Chicken  Cholera.— li  not  too  far 
gone,  give  each  ehicken  one  teasiiuonful  of 
castor  oil ;  it  is  never  known  to  fail. — M.  Bechtel 
Hanover,  Pa.  ’ 
A  Bvj  Jialeh. — .1,  W.  Htkvens  writes  to  tlie 
Fanders’  Journal :— Mai-  i,  U)  set  Hi  game  eggs ; 
March  31,  17  chicks  hatched  out  and  doing  welJ. 
He  asks,  “  Can  this  be  boaton  ?” 
