J5JNE  24 
RSOORE’S  RURAL  f^EW-YORKER. 
Hairi)  Ijusbiiniinr. 
DAIRYING  IN  CALIFORNIA. 
Os  the  20th  of  Jlay  last  loading  daii-yinen  of 
the  Pacific  Coast  asscinbloil  at  the  Prodticc  Ex¬ 
change  ui  Han  Francisco  an<l  organized  an  asso¬ 
ciation  under  the  name  of  the  *•  California  State 
Daii’ymou's  Association."  This  is  a  step  in  tho 
right  direction,  and.  judging  from  tho  numbers 
present  and  the  interest  taken  in  the  pi'climinaiy 
meeting,  a  great  impetus  will  bo  given  to  tho 
progress  of  dairying  in  California,  under  the 
auspices  of  this  Society. 
Tlio  cliief  objects  songlit  hy  tho  Association 
were  stated  to  be : 
1.  To  mako  a  nnifonn  and  superior  article  of 
butter  and  choose  which  will  command  the  high¬ 
est  market  i)rice  and  force  inferior  grades  of 
dairy  prcsluce  down  to  a  level  with  common 
firkin  buthc,  thereby  rendering  tho  making  of 
an  inferior  article  hy  California  farmers  unprof¬ 
itable. 
2.  To  institute  and  provide  for  a  series  of  lect- 
uros  and  discussions  he  lore  each  meeting  of  the 
Society,  where  eivcli  meinher  may  profit  by  tho 
cxporienco  of  tho  re.sl,  ami  to  invito  experiments 
in  all  branches  of  dairying. 
3.  To  ascertain  how  and  by  what  process  tlie 
most  can  bo  made  out  of  a  given  ipiantity  of 
milk,  what  breed  or  hreoils  are  best  and  most 
profitable,  the  best  mode  of  feeding,  and  what 
grasses  produce  tho  greatest  quantity  and  richest 
quahty  of  milk. 
•1.  To  prevent  an  overstock  of  tho  market  by 
regulating  tire  amount  of  butter  made  by  tho 
demand;  converting  tin.)  milk  into  cheese  when 
there  is  a  siu'plus.of  butter,  which  can  only  be 
done  hy  an  organization  of  tins  kind  acting  intel¬ 
ligently  and  in  perfect  liarmony. 
5.  To  ascertain  tho  dcmanils  of  other  markets, 
as  well  as  of  our  own,  as  to  wliat  kinds  of  cheese 
are  called  for.  It  very  frequently  happens  that 
dairymen  consult  their  own  tastes  ratlier  than 
the  de.siros  of  those  who  aio  to  consume  their 
])roducts. 
Up  to  tho  present  time  there  has  been  hut  very 
little  cheese  made  in  California,  tho  dairy  seo- 
tiouH  along  the  coast  being  mo.stly  employed  for 
butter  dairying.  In  1870  wo  spout  suveral  days 
in  going  over  tl»o  extensive  butter  ranch  of  Jtr. 
CiiAS.  Wkbb  IIowAun  and  tho  Sh.vvtku  Duos. 
This  estate,  at  Point  Jtegs.  covers  some  75,000 
acres,  and  at  tlie  time  of  our  visit  there  were 
about  3,000  cows  in  milli,  wlvich  were  divided  up 
into  20  dairies,  averaging  about  150  cows  eacb. 
The  differonl  farms,  or  ranchos,  were  substan¬ 
tially  foucod  in  with  red-wood  pickets,  six  feet 
long,  di’ivon  into  the  ground  about  six  or  eight 
inches  apart,  with  a  rail  pliuasd  hoiizontally  two 
feet  from  tho  top,  to  which  each  picket  Is  miiled. 
As  there  is  no  frost  hero,  fences  luillt  in  this  way, 
ilr.  now.vRD  informed  US,  would  stand,  without 
needing  rojjair,  for  twenty  years.  About  100 
miles  of  fence  had  been  built  upon  tins  estate, 
and  good  roads  wore  made  over  the  lauds  so  that 
tho  differont  daii-ie.s  could  be  easily  reached. 
One  great  advantage  wliich  tho  coast  lands 
jxissess  for  dairying  is  a  low,  even  temperatiu-e, 
averaging  about  CO  -"  Fahrenheit  during  summer 
and  winker,  and  subject  to  no  exti'omes  of  heat 
and  cold  like  tlioso  prevailing  in  tho  Middle  and  1 
North  AtlunUc  States.  The  winters  there  are  so 
mild  that  cattle  do  not  require  to  he  housed,  and 
dming  most  of  tho  time  they  can  procine  sufli- 
cieiit  sustenance  in  the  field ;  indeed,  cattle  there 
are  often  wintered  without  a  iiarticle  of  food 
other  tlian  that  which  they  pick  for  themselves 
over  the  ranches,  though  it  is  not  considered 
good  economy  to  allow  lierds  to  thus  sluft  for 
themselves  during  tho  first  part  of  tho  rainy 
season,  as  tho  rain  washes  out  tho  nutritive  ele¬ 
ments  of  the  old  grasses,  while  tho  now  vegeta¬ 
tion  springing  up  is  flashy,  or  too  iminaturo  to 
afford  rcqni.sLte  nourishment  for  the  thrift  and 
well-bcmg  of  the  animal.  Hence,  in  November 
and  December  it  is  considered  good  economy  to 
eke  out  tho  pastures  hy  giving  th<e  herds  a  daily 
allowance  of  fodder. 
Di  comparing  California  as  a  dairy  region, 
with  grazing  lands  on  tho  Atlantic  Slope,  the 
winter  and  spring  months  correspond  with  our 
best  grazing  season.  From  tho  linst  of  January 
to  June  t)ic‘  grasses  grow  in  great  luxuriance, 
July,  August  and  September  oorresijond  with  our 
fall  and  early  winter,  while  November  and  De¬ 
cember,  when  stock  require  a  little  feed,  may  he 
set  against  our  six  mouths  of  cold  and  snowy 
weather.  It  is  evident,  so  far  as  climate  is  con¬ 
cerned,  so  fiur  as  tho  storing  of  cattle  food  and 
the  necessary  breadth  of  land  for  growing  such 
food,  the  advantages  are  all  in  favor  of  tho  dairy 
lauds  of  tho  Pacific.  But,  on  tho  other  hand, 
our  nearness  to  the  markets  of  the  world,  tho 
permanency  of  our  grasses,  our  established  sys¬ 
tem  and  skill  hi  manufacture,  mu,st,  in  a  meas¬ 
ure,  compousato  for  the  rigors  of  the  climate 
and  other  disadvantages  which  do  not  obtain  in 
more  favored  sections. 
In  1870  the  forage  depended  upon,  over  tho 
Point  Regs  estate,  was  tho  wild  oats  and  tho 
“  bunch  grass.”  This  last  is  exceedingly  nutri¬ 
tious  and  stock  tlnive  upon  it  at  all  seasons,  ex¬ 
cept,  perhaps,  at  the  beginning  of  the  niiny  se.a- 
son,  when  for  a  few  weeks  its  mitiltiousuoss  is 
impaired  from  tho  causes  which  have  beeu  pre¬ 
viously  named. 
Tho  quality  of  the  butter  made  on  tho  Point 
Regs  estate  was  very  tine,  which  shows  that  tlie 
forage  natural  to  the  lands  of  the  coast  is  not 
objectionable  for  making  good  milk. 
Tlie  discussions,  essays  and  nddressos  which 
will  now  bo  had  at  the  mootings  of  tho  California 
Dairymen's  iVssociation  w  ill  give  us  more  know  l¬ 
edge  concerning  the  dairy  rosouvees  of  tho  State, 
while  tho  introduction  of  the  factory  system  and 
the  now  prooosscs  of  butter  and  cheese  making 
will  bo  of  tho  utmost  advantage  in  developing 
this  interest  in  the  Doldeii  State. 
Wo  are  gliui  to  soe  that  Prof.  E.  J.  Wickson, 
kite  of  the  Utica  Herald,  but  now  of  tho  Pacific 
Rural  Press,  has  been  chosen  Secretary  of  the 
.Vssociation.  His  expenonce  in  tlie  East  in  the 
mnaagement  of  dairy  conventions  will  ho  useful 
in  putting  the  California  maotings  on  a  success¬ 
ful  footing,  and  w'o  congratulate  our  friends  on 
the  coast  that  they  have  inaugurated  a  move¬ 
ment  wliich  will  be  of  great  value  in  developing 
an  important  industry  for  CaUforuia. 
- <  »  » 
SMALL  CHEESES. 
A  couKESPOXDENT  wiltoH  US  as  follows  : 
“  Is  thei'o  a  market  for  cheeses  weighing,  say 
from  20  to  30  jxnmds.  and  can  more  be  realized 
in  making  small  cheeses  tlnin  those  of  the  usual 
size  raaxlu  at  tho  factoilos  ?” 
Yes,  tlioi’o  is  a  market  for  small  cheeses  both 
at  homo  and  abroad.  There  has  always  boen  a 
demand,  and  a  largo  demand,  for  a  cheoso  weigh¬ 
ing  from  10  to  30  pounds.  Tliero  are  many  peo¬ 
ple  who  dislike  to  purchase  chee.se  hy  tho  piece, 
because  there  is  waste  from  breaking  and  drying  ; 
and  there  is  so  much  bother  in  keeping  np  a  sup¬ 
ply  for  the  table,  on  accontit  of  tho  necessity  of 
making  frequent  pmchases,  tliat  during  a  largo 
share  of  tho  time  there  will  ho  no  cheese  in  the 
house. 
Many  persona  do  not  foel  willing  or  able  to  buy 
a  large  cheese,  though  excessively  fond  of  this 
kind  of  food,  hut  they  would  gladly  take  a  small 
cheese,  and  would  ho  willing  to  pay  more  for  it 
per  pound  than  to  be  constantly  buying  small 
and  uncouth  pieces. 
Again,  an  original  package,  or  a  whole  cheese, 
of  whatever  size,  can  ho  sold  by  tlie  dealer  at 
cheaper  rales  than  to  out  anil  ijoddle  it  out  in 
small  parcels ;  and  hoiico  tho  lai'go  oheese,  though 
costing  the  outtor  less  per  pound  than  the  small 
cheese,  is  rendered  more  exi>ensivo  by  euttiug, 
on  acooimt  of  waste,  risk  and  time  employed  in 
selling.  Something  also  must  bo  allowed  for 
dow'n-weiglit,  and  a  50-pound  cheese,  if  sold  out 
in  pound  lumps,  will  not  liold  out,  and  so  tho 
dealer  must  charge  enough  extra  to  mako  up  for 
this  dolicieucy. 
If  tho  market  could  bo  well  supplied  with 
small  cheeses,  tho  eonsumiition  of  choeso  would 
ho  greatly  promoted ;  and  if  dairymen  desire  to 
BOO  a  larger  homo  consnmpfion,  they  must  pay 
some  attenf  ion  to  tho  tastes  and  needs  of  con- 
sumcr.s  and  fiirnish  suoli  goods  as  they  want. 
Miloh  has  been  said,  first  and  last,  in  regard  to 
the  nutritive  value  of  cheese  and  its  ohcapnosH, 
compared  with  other  artioles  of  food,  and  it  has 
been  strongly  urged  as  au  eeonoinieal  and  health¬ 
ful  article  of  food.  jVll  this  is  true  enough.  But 
dairymen  seem  to  forget  that  consumers  have 
tastes  and  prejudices  to  he  gratified,  and  when 
they  say,  •' Wc  want  a  stylo  of  cheese  that  suits 
us,”  and  dairymen  pay  no  attention  to  tho  de¬ 
mand,  it  is  not  strange  that  many  people  do  not 
get  into  tho  habit  of  eating  choose  freely.  Dairy¬ 
men  have  yet  an  important  lesson  to  learn,  and 
that  is,  that  they  cannot  ignore  the  liomo  wants 
with  impunity.  They  cannot  send  their  best 
goods  abroad  and  force  oiir  own  people  to  jsir- 
ohaso  and  oat  inferior  stuff  cut  np  in  wedge- 
shaped  lumps. 
Among  tho  great  cheese -eating  nations  we 
find  a  lai'ge  variety  of  styles  in  which  tlie  article 
is  placed  before  consumers.  Tho  groat  LuUt  of 
tho  choose  made  in  Holland  is  put  up  in  small 
weights.  Thus  we  have  the  Edams  -  a  ball¬ 
shaped  cheese  of  five  or  six  pounds ;  the  Gondas 
— a  small,  flat  cheoso,  and  other  varieties.  lu 
England  there  are  the  Stilton  and  tho  Cheddar 
loaf,  each  weigliing  ton  poimds  or  less,  and  then 
there  are  the  Gloucester,  the  Wiltshii’e  and  tho 
Derby,  all  cheeses  of  about  30  pounds  weight. 
What  we  need  in  America  is  a  cheese  weighing 
from  10  to  20  pounds,  to  put  upon  the  table, 
from  which  pieces  may  be  cut  as  needed  for  im- 
meiliate  consumption.  This  is  tho  English  fash¬ 
ion,  and  it  is  a  good  fashion,  being  both  conve¬ 
nient  and  economical,  and  it  iusm-es  a  more 
palatable  morsel  than  when  cut  in  slices  and  laid 
on  a  plate.  The  only  small  eheeso  that  has  boon 
much  used  in  this  way  among  us  is  the  Pine¬ 
apple,  but  its  mauufacturo  is  decreasing,  al¬ 
though  the  price  per  pound  which  it  commauda 
in  market  is  often  double  that  of  largo  choose. 
Much  more  money  can  he  reaUzod  for  small 
chcoses  of  good  flavor  and  qnaUty  than  for  tbo 
same  number  of  pounds  made  up  in  the  usual 
factory  stylo. 
It  costs  more  to  manufacture  small  cheeses 
and  more  time  is  roipiircd  in  their  care  than 
largo  ones,  but  thej*  are  more  readily  sold,  and 
tho  extra  price  which  they  will  bring  more  than 
pays  for  tho  trouble  named.  Wo  know  of  some 
factories  which  have  mado  a  30-pnnnd  choose  for 
yooi-s,  and  it  always  is  in  eager  demand,  com¬ 
manding  an  advanced  price  above  all  factories 
maldug  larger  cheese. 
Wo  say,  then,  to  our  correspondent  that  ho 
will  have  no  trouble  in  mai-koting  small  chooses 
if  they  are  of  good  quality,  and  that  more  money 
can  be  realized  from  thorn  than  when  mado  in 
tho  iLSual  way;  and  in  addition  to  this,  such 
manufacture  would  ho  a  help  to  the  dairy  inter¬ 
est  by  promoting  home  oonsinnpfion. 
CITY  CHEESE  AND  RUTTER  FACTORY. 
We  learn  from  tho  Canadian  papers  that  an 
entorpriso  is  now  being  agitated  to  build  a  cheese 
and  butter  factory  on  a  gigantic  scale  at  Loudon, 
Out-irio.  The  plans  ai’o  to  make  au  arraugeuieut 
with  the  six  railroads  th.at  center  at  this  place  to 
bring  tho  milk  on  from  all  stations  along  tbe 
linos,  and  to  make  butter  and  ohoeso  at  the  fae- 
toi^on  the  most  approved  scientific  principles. 
Tho  argiunoiit  used  for  tho  huccoh.s  of  such  an 
undertaking  Is  that  in  so  large  a  factory  the  best 
talent  and  skill  can  he  employed,  while  it  opens 
to  dairyinou  along  tho  lines  of  tho  roads  who  are 
not  conveniently  located  near  factorios  the  facil¬ 
ity  of  disposing  of  their  milk  at  little  expense 
and  trouble. 
City  factories  have  from  time  t<5  time  been 
suggested  for  the  i)urpose  of  working  np  llio 
snrplus  milk  received  by  city  milkmen.  tV'liou 
largo  quantities  of  millt  are  received  and  a  j>or- 
tion  of  it  cannot  be  disposed  of.  it  would  doul)t- 
lesH  bo  bettor  to  work  it  up  at  such  a  factory 
than  to  rotimn  it  to  farmers,  since  in  tho  latter 
case  tho  milk  is  spoiled  for  any  pmposo,  cxceiit, 
perhaps,  as  food  for  swine. 
Wo  do  not  learn  wl>etlior  it  is  proposed  to  pur¬ 
chase  tlio  milk  at  the  .London  factory,  or  whether 
it  is  to  ho  mado  up  for  llu)  rtumors  on  tho  joint- 
stock  plan  at  a  eortairi  price  per  pound. 
There  aro  some  objoctionH  that  occur  to  us  in 
tho  running  of  sncli  a  factory ;  still  it  may  prove 
a  success,  and  wo  shall  await  the  developuieut  of 
tho  Canadian  entorpriso  and  look  for  its  opera¬ 
tions  with  interest. 
THE  MARKET  VALUE  OF  POULTRY  AND 
EGGS. 
The  value  of  poultry  and  eggs  raised  in  this 
country  is  certainly  enormous,  but  wo  wore 
scarcely  ready  to  iflace  as  high  au  estimate  as 
tho  Fanciers’  Journal  from  which  wo  take  tho 
following : 
Tho  market  value  and  amount  of  poultry  and 
eggs  annually  raised  andeonsnmed  m  tho  United 
States  is  imumusely  greater  than  most  of  us  have 
any  idea  of.  To  say  nothing  of  tho  thousands  of 
prime  “  fancy  ”  fowls  and  pigeons  evoi'y  yeardis. 
powodof  to  amateurs,  small  breeders,  and  public 
exhibitors  in  America,  tiie  quantities  of  farm- 
ixjultry  and  eggs--inclmling  tho  products  of  tho 
tmkoys,  geese,  ducks,  fowls  and  pigeons  pro¬ 
duced  on  this  sido  of  tho  Atlantic — are  enor- 
ULOUS. 
There  is  no  doubt  of  the  truth  of  the  state¬ 
ment  recently  made  by  an  agricultural  lecturer, 
that  “  tho  aggregate  weight  of  dead  poulti  y  sold 
yearly  hi  this  country  exceeds  by  many  tons  tho 
weight  of  dead  beef  consumed  in  oiir  markets!” 
The  proiluct  of  poulti’y  is  ijontiniially  on  the 
increllso,  also.  There  never  has  been,  and 
probably  never  will  bo  any  glut  hi  tbe  market  of 
these  desirable  edibles— good  chieliens  and  fresh 
eggs.  Tho  price  has  kept  steaflily  up  to  paying 
figures,  too ;  and  whether  tho  times  bo  hard  or 
easy  tho  change  in  the  emreuL  value  of  /his  pro¬ 
duct  is  not  uoticeablo. 
If  we  were  to  set  dowu  hero  some  of  the  figtues 
lately  given  of  tho  estimated  millions  of  dozens 
of  eggs  sold  in  a  single  largo  city  market,  in  18- 
75,  or  nolo  tho  miUjous  of  pounds  of  cliickeus 
and  other  poultry  thei-e  di.Hpos6d  of  in  tho  same 
year,  tho  facts  would  bo  almost  startling,  and 
seem  incredible.  Yet  it  is  true  that  no  class  of 
live  stock  in  the  c<)UnLry  foots  up  in  sohd  money 
value,  annually,  tho  sum  that  is  realized  by 
fanners,  poulterers  and  egg  dealers  in  tlie  Uni¬ 
ted  States,  at  the  present  time,  for  these  always 
desirable  and  readily  salable  eommodities. 
Of  course  the  business  of  poulti’y  and  ogg-pro- 
dnetiou  is  lUssemiuatcd  over  a  wide  field,  and 
great  numbers  of  persons  aro  engaged  in  pro¬ 
ducing  tills  aggregate,  which  is  brought  about  in 
individual  small  quantios,  monthly.  But  when 
1  wo  know  that  in  a  single  county  of  Ohio,  last 
year,  according  to  ofiicial  statistics  there  were 
over  .■?430.0()()  worth  of  eggs  and  chickons  mai-ket- 
ed,  we  can  fancy  what  tho  grand  total  value  of 
all  counties  in  all  tho  States  mu v  be? 
It  is  by  no  means  a  trivial  business,  indeed. 
There  bo  tliose,  as  wo  hinted  lately  in  those 
coimmis,  tUsposod  to  ridicule  tins  ocenpation, 
and  the  parties  who  follow  it.  But  if  those  who 
incline  to  jest  at  Gio  ohickou  fanciers  and  fowl 
breeders  Of  Oiia  country  would  retlcct  upon  tho 
solid  iniportaneo  and  largo  value  of  this  intorost 
ill  America,  such  ridicule  would  ho  turned  to 
Avondor  at  tho  real  fads  in  the  case. 
- - 
YARDS  FOR  POULTRY. 
One  of  onr  most  oxporioucod  poultry  breeders, 
speaking  of  poultry  in  small  yards,  says : 
A  dozen  fowls  woulil  do  very  Avell  in  a  yard  50 
footsipiare,  with  a  little  grass  plot  in  one  corner, 
as  fowls  must  have  grass.  This  apaee  is  as  small 
as  can  bo  used  for  that  number,  and  if  one  can¬ 
not  give  Hint  space  to  them,  he  had  better  buy 
his  eggs  and  chickens,  as  fowls  cannot  bo  kept 
profitably  without  a  certain  area  of  yard  room. 
A  few  fowls  may  bo  put  into  a  smaller  yard  and 
tliey  will  lay  well  for  a  few  Aveeks,  but  after  a 
Avliile,  with  the  grass  all  destroyed,  tho  hens  will 
begin  to  lay  foAS'er  eggs  ami  Avill  bo  nuprolitable. 
Of  oourso,  a  largo  range  is  ahvays  best,  but  in  a 
village  one  cannot  do  as  ho  could  on  a  farm. 
Don't  forgot  to  supply  your  fowls  Avilli  gravel, 
old  mortar,  or  ground  or  pounded  oyster  shells, 
as  aids  in  tho  formation  of  eggs. 
- - 
MEASURING  EGGS  IN  FRANCE. 
In  Franco  eggs  aro  not  sold  as  they  aro  here, 
so  muoli  for  a  dozen,  whether  big  or  little,  those 
of  the  largo  Brahma  or  CroA'c  Cuiur  connting  tho 
sairio  as  tho  little  Bretons  or  Bantams.  Tho  eggs 
brought  to  niarlK^t  are  verified  hy  agents  appoint- 
Cil  by  the  udministration,  Avho  are  called  ‘‘  mironrs 
comptoiu’s,”  and  the  eggs  aro  snhmitted  to  three 
Operations — first,  eoniitiiig  to  verify  tho  number 
Of  eggs  in  tlie  panniers ;  passing  Ihoiu  throngli 
rings  to  tost  their  size  and  vahie,  and  final  in- 
iqiection  to  sepai’ate  the  clean  and  fresh  eggs 
from  those  stale  or  addled.  Htnall  eggs  in  thu 
markets  of  I’aris  are  those  wliieli  Avill  pass  through 
a  ring  of  four  centimetres.  Hence,  Froncli  egg 
merchants  haA’C  rings  of  different  sizes  to  try  tho 
eggs. 
- »»♦  ■  -■ 
HOW  TO  CATCH  HAWKS. 
As  tho  season  is  approaching  Avhen  haAvks  aro 
most  destructive  to  yoiwig  poultiy  a  method  of 
catcliing  and  killing  these  marauders  Avill  ho  in 
order.  It  is  a  well-known  fa«l  that  a  liaAvk  Avill 
always  light  on  sonio  consiiieuoiis  place  close  to 
^he  poultry  yard  from  which  to  swoop  doAvn  on  his 
victims.  Taking  advantage  of  this  erect  a  pole 
with  flat  slirfaoo  at  the  top  just  largo  enough  to 
hold  a  strong  steel  trap.  Fasten  this  trap  by  a 
chain  to  a  staple  in  tho  polo  and  aivait  results. 
No  bait  will  bo  iioedod  for  tho  luiAAfk  Avill  be  quite 
certain  to  light  on  the  trap  and  bo  caught.  A 
goutleman  who  has  tried  this  method  has  suc¬ 
ceeded  in  killing  all  the  haivks  in  his  neighbor- 
borhood  and  can  now  raise  poultry  Avithout  loss 
except  by  accident. 
. — - 4-*-* - 
POULTRY  NOTES. 
Onebh'.rs  or  Foids.-  Tims  Liii'Konu  ; 
There  is  a  brewlof  fowls  known  by  tho  above 
names  also  called  Guolderlanos  from  a  province 
of  Holland  lying  south  of  IJic  Zuyder  Zee.  Te- 
aE’r.AiEiu  in  giving  Avbat  is  known  of  tho  history  of 
this  breed  days There  is  no  doubt  Avhatover 
that  tho  Guclders  wore  originally  a  sport  from 
the  foathor-ci'cstod  Polish  family." 
We  do  not  knoAini  tho  address  of  any  one  hav¬ 
ing  this  breed  of  fowls  for  sale. 
Raising  Pekin  Duc/c.'i.— Mrs.  L.  J.  P.  of 
.Salem,  Oregon,  writes  that  she  tlesires  some  one 
of  tho  lUniAL  to  tell  her  hoAv  to  raise  I’ekin 
Ducks.  Last  year  was  her  first  attempt  which 
proved  almost  a  total  failure,  only  two  dncklings 
were  raised  out  of  elghtoen.  She  also  adds  tliat 
a  fcAV  years  since  informatiou  Avas  asked  in  regard 
to  raising  turkeys  and  the  reiily  recoived  througli 
onr  columns  enahleil  her  to  make  a  perfect  suc¬ 
cess  of  what  before  Avas  almost  a  total  fuUuro. 
Will  some  one  having  hiwi  expoi’ienco  Avith 
Pekin  Ducks  respond  to  tho  above  request. 
AruiOter  Cure  for  Gapes. — En.  Rural  Neav- 
Youker.— I  Avill  toll  you  how  wo  doctor  chickens 
for  ga])08.  We  catch  and  put  them  in  a  barrel 
the  barrel  sitting  on  the  CMid.  then  take  some  air 
'  slaked  lime  in  a  coarse  bag,  and  shako  on  them, 
•  till  there  is  a  dust,  then  cover  up  for  five  iniii- 
I  Aites  to  breathe  iu  the  dust.  Then  lot  them  go ;  if 
this  does  not  ciu’o  try  again  in  two  or  throe  days. 
•  Wliou  Ave  And  they  have  tlie  gapes  avo  do  not  put 
I  any  more  tliere,  but  change  to  another  iiieco  of 
•  ground,  and  avo  do  not  have  any  trouble  for  a 
I  year,  and  some  times  Iavo  years.  ^Yo  think  tho 
I  ground  has  much  t'l  do  in  giving  chickens  the 
t  gapes. — C.  A.  Davls. 
