MOORE’S  RURAL  i^EW-YORKER. 
23 
Daivu  Busbaniirir. 
^  r_)/  ‘-r> 
ENGLISH  DAIRYING. 
The  Spread  of  American  Ideas  Abroad,  and  Their 
Effect  on  the  Dairy  Interests  of  the  Oountry. 
The  impression  generally  prevails  that  the 
factory  system  has  not  proved  a  success  in  En¬ 
gland.  It  is  true  that  the  lirst  efforts  to  estab¬ 
lish  factories  in  Derbyshire  met  with  considera¬ 
ble  opposition,  and  the  prediction  was  quite 
current  among  dairymen  in  various  parts  of 
England  that  the  system  wa.s  not  adapted  to  the 
conservative  ide.as  of  Briti.sh  dairymen,  and 
hence  the  attem})!  to  introduce  it  in  the  kingdom 
would  prove  a  failure.  The  first  factories  in 
Derbysliire,  it  is  admitted,  wore  started  more  as 
experiments  than  as  permanent  institutions. 
But  tho  system  has  Iwen  steadily  gaining  groxmd, 
and  England  now  numbers  30  factories,  the  bulk 
of  which  are  very  prosperous,  and  others  are 
being  talked  about  and  projected. 
DAIRY  ASSOCIATIONS. 
As  an  outgrowth  of  what  has  been  done,  Uio 
loading  dairymen  of  England  liaveboen  agitating 
for  the  pa.st  year  tlie  practicability  of  inaugura¬ 
ting  dairy  associations  on  the  plan  of  tliose  in 
America,  It  is  proposed  by  the  friemls  of  this 
movement  Uj  have  a  preliminary  meeting  at 
Birmingham  during  Die  Show  of  the  Ib^yal  Ag¬ 
ricultural  Society  of  England,  and  w'e  have  no 
doubt  tlio  proper  steps  will  tlien  bo  taken  to  es¬ 
tablish  a  dairymen’s  association  which  will  be 
national  in  character,  with  branches  located  in 
the  groat  dairy  centers  of  England,  Ireland  and 
Scotland.  Mr.  .T.  P.  SnEUDON  of  Derbyshire,  in 
a  recent  letter  to  us,  asking  information  con¬ 
cerning  tho  plan  of  organizing  associations  in 
America  and  tho  manner  of  thoii-  working,  gives 
some  insight  in  regard  to  tho 
PRESENT  CONDITION  OF  THE  DAIRY  IN  BRITAIN. 
lie  s.ays  there  are  considerably  over  a  million 
and  a  )>alf  of  milcii  cows  in  England  alone,  not 
to  mention  those  of  Scotland,  Wales  and  Ireland. 
Of  this  large  number,  it  is  oompntod  that  one- 
third  are  di'coted  toeheeae  makimj,  tho  remaining 
two-thlrda  producing  milk  for  the  towns  and 
cities.  Tho  annual  value  of  tho  prcslnco  of  these 
cows  is  probably  about  thirty  millions  of  money 
(pounds  sterling),  or  one  hundi'ed  and  fifty  mil¬ 
lions  of  dollars. 
DAIRY  PRODUCTS  DETERIORATINO. 
He  thinks  tlie  proposed  dairynmn’s  association 
would  influence  tliis  groat  interest — this  impor¬ 
tant  indusiry— In  a  marked  and  beneficial  man-  i 
ner ;  and  he  remarks  that  it  will  scarcely  he  dis¬ 
puted  that,  at  all  events,  tho  choose  making 
branch  of  the  dai»7  In  England  has  dotorioratod 
in  the  quality  of  its  productions,  and  this  deteri¬ 
oration,  he  thinks,  may  bo  traced  in  part,  and  is 
owing  to  the  system  of  “  liigh  farming  "  whicli 
has  become  so  general,  and  which  has  brought 
with  it  inllueuces  tJiat  are  seen  in  tho  incioased 
difficulty  which  ordinary  dairymaids  experience 
in  successfully  hamllliig  milk  in  tho  process  of 
cheese  making.  There  has  consociuently  arisen 
a  distinct  want  of  diffusion  of  scientific  knowl¬ 
edge  and  means  by  which  those  iucre.aaeU  diffi¬ 
culties  may  be  oncounterod  and  overcome. 
HOW  DAIRY  PRQORESS  IS  MADE, 
This  statement  of  difficulties  is  undoubtedly 
time,  and  the  organization  proposed,  aided  by  the 
researches  of  scientific  men,  as  well  as  by  the  ex¬ 
periences  of  practical  clieoso  makers,  would  bo 
a  powerful  medium  for  the  dissemination  of 
knowledge  which  could  not  possibly  fail  to  very 
favorably  affect  tlie  quality  of  English  cheese. 
Many  useful  and  important  facts  now  having 
only  a  local  influence  would  be  collected  at  the 
annual  meetings,  and  would  afterward  be  dis¬ 
tributed  and  made  available  to  the  entire  cheese¬ 
making  community  of  tho  kingdom,  in  tlie  inter¬ 
est  of  which  all  persons  would  be  cordially  iu- 
vited  to  contribute  the  information  they  may 
possess. 
Mr.  Bheluox  says  the  lack  of  unity  and  inter¬ 
communication  which  at  present  unfortunately 
exists  among  cheese  makers  is  felt  to  seriously 
hinder  the  progress  and  development  of  cheese 
making  us  an  art,  and  this  desirable  luiity  the 
organization  would  seek  to  promote  and  culti¬ 
vate. 
Whenever  a  body  of  men  band  themselves  to¬ 
gether  in  pursuit  of  a  given  object,  that  object 
is  ahnost  invariably  attained;  but  disunited, 
however  sincerely  they  may  strive  after  progress, 
it  is  at  best  partial,  desultory  and  uncertain. 
But  not  cheoBO  making  alone,  all  dairy  farming- 
butter  making,  tho  supply  of  milk  to  the  towns 
and  cities,  tho  breeding  of  cattle  for  tho  dairy, 
and  agriculture  generally— would  come  in  for  a 
duo  share  of  attention;  and  it  will  not  be  denied 
that  all  these  branches  of  rural  industiy  are  open 
to  improvement  and  expansion. 
THE  EFFECT  OH  THE  DAIRY  INTEREST  OF  AMERICA. 
Fears  have  been  entertained  that  the  introduc- 
[  ion  of  factories  in  England  and  the  progress  of 
dairy  knowledge  abroad,  to  bo  attained  from  the 
inauguration  of  dairy  associations,  will  be  a  dis- 
advantago  to  tho  dairy  industry  of  America, 
ibis  opinion,  it  seems  to  ns,  is  a  narrow  view  of 
the  question.  The  tnio  welfare  of  tho  dairy  lies 
in  tho  spread  of  intolligonco — a  knowledge  of 
bettor  methods  of  handling  milk  for  tho  produc¬ 
tion  of  dairy  goods,  improvement  in  the  care  and 
raanagomeut  of  cattio,  of  dairy  farms,  and  of 
every  branch  of  business  connected  with  this  in¬ 
dustry. 
In  regard  to  tho  science  of  tho  daily,  it  is  quito 
probablo  we  should  learn  as  much,  indeed  more, 
from  tho  English  than  they  would  from  ns.  It 
would  bo  greatly  to  our  good  should  dairy  as¬ 
sociations  bo  established  in  Britain,  for  wo  then 
should  get  tho  ro-sults  of  some  of  the  best  prac¬ 
tical  fanners  in  the  kingdom,  together  with  sci- 
entlflo  Investigations  In  regard  to  tho  dairy  from 
well-known  sciontists. 
Our  advantage  over  English  dairymen  lies  in 
the  choapncHS  of  our  lands  as  oomparod  with 
theirs,  and  thi.s  is  an  advantage  which  will  ro- 
inaiu  to  us  in  any  event.  In  regai’d  to  tho  econ¬ 
omy  and  science  of  farming,  we  can  hanlly  claim 
an  equality  with  Britain  ;  and  hence  we  tliiuk  tho 
inauguration  of  dahy  associations  will  he  a  most 
decided  advantage  to  ns.  Besides  this,  a  rivalry 
in  tho  production  of  fine  goods  ivill  .stimalato  our 
manufacturers  and  daL-ymon  to  do  Umir  host, 
and  as  our  goods  improve  in  quality  and  jialata- 
blenoss,  consumption  will  be  increased  both  at 
homo  and  abroad,  and  thus  oiir  dairymen  will  bo 
the  gainers  financially. 
ENGLISH  DAIRY  PRDOUCTS  DECREASING. 
Mr.  .SuBLDOK  refers  to  what  is  undoubtedly  a 
fact  in  regard  to  a  decrease  in  the  production  of 
choose  and  buttor  in  England.  lie  says  the  con¬ 
sumption  of  milk  in  tlie  towns  and  cities,  with 
tho  iuoroased  facilities  for  transportation,  is  ooii- 
stantiy  making  im-oads  on  tho  cheese  and  butter 
dairies  of  tho  kingdom,  and  so  rapid  is  tldx  in¬ 
crease  in  the  consumption  of  fresh  milk  that  tlie 
time  is  not  far  distant  whon  cheese  and  buttor 
will  only  bo  made  in  considorablo  quantities  in 
outlying  districts,  and  hence  the  groat  bulk  of 
these  products  needed  in  England  must  be  sup¬ 
plied  from  America  and  ottior  countries.  To 
this  may  also  he  added  anotliur  oloment  to  do- 
oroase  dairy  production— the  moat  supply,  wbicli 
is  liecoming  more  and  more  difficult,  and  wtiioh, 
on  account  of  the  high  prices,  is  holding  out 
better  inducements  to  the  farmer  than  dairying. 
It  will  bo  soon  from  what  we  have  said  that  om- 
dairy  intcrest.s  aro  not  likely  to  be  unfavorably 
affactod  by  anything  whicli  may  bo  done  in  En¬ 
gland,  but,  on  tho  other  hand,  larger  and  larger 
quantities  of  oheoso  from  year  to  year  will  be 
demanded.  Let  us  increase  i)ur  knowledge  of 
handling  milk  and  in  manufivoturing;  let  us  do 
everything  that  Is  roasouablu  for  tho  improvo- 
mont  of  our  dairy  products,  depending  on  that 
for  success,  rather  than  bewailing  tho  spread  of 
intoUigeneo  or  in  tho  endeavor  to  confine  the 
dairy  industry  within  certain  proscribed  and  nar- 
now  limits. 
As  England  is  om-  best  foreign  customer,  it 
will  be  important  for  our  dairymen  to  keep  well 
informed  in  regard  to  tho  ju'ogi’oss  of  the  dairy 
in  that  country— to  keep  watch  of  everything  the 
English  may  do  which  would  bo  likely  to  affect 
tho  dairy  industry  of  America. 
■ - » 
SCALDING  MILK  FOR  BUTTER. 
WiLii  you  please  inform  me  whether  scalding 
milk  in  spring  and  fall  adds  to  the  keeping 
qualities  of  butter  ?  and  if  so.  do  you  think  that 
any  more  buttor  can  be  mode  by  so  doing  ? 
Some  of  our  dairymen  are  making  e-xperimonts 
with  the  freezing  process,  but  with  no  marked 
HUccoHS,  and  as  yon  may  bo  somewhat  familiar 
with  this  matter,  I  slmuld  bo  pleased  to  have 
your  opinion  in  regard  to  it.— Weix.  J.  Hiokox. 
Oneida,  N.  Y. 
ilEJiARKs. — The  scalding  of  milk  in  the  spring 
and  fall  will  add  nothing  to  tho  keeping  quaUtios 
of  tho  butter,  at  least  we  never  could  discover 
any  such  characteristic  over  butter  properly 
made  by  the  cold  process.  The  keeping  quaUtios 
of  butter  depoml,  for  the  must  part,  on  having 
good  milk  to  commence  with,  and  tlien  In  work¬ 
ing  out  and  expelUng  the  buttermilk  thoroughly 
and  not  injuring  the  grain  of  the  butter.  Of 
course  tlie  cream  must  be  obtained  within  a 
reasonable  time  and  be  properly  chmmed ;  for  if 
tho  latter  bo  iraiKirfoctly  done  and  a  portion  of 
the  imchiu  nod  cream  be  Incorporated  with  the 
butter  while  working,  it  wiU  ho  injui-ed  in  its 
keeping  qualities. 
One  leading  advantage  in  scalding  milk  in  the 
spring  and  fall  is  to  facilitate  tho  rising  of  tho 
cream  and  the  churning  of  the  butter,  and  more 
especially  so  under  the  old  system  of.  setting  the 
milk  in  sraaU  pans  and  where  none  of  the  modern 
appliances  are  provided.  Under  such  circum¬ 
stances  there  will  not  unfreqnently  bo  an  advan¬ 
tage  in  scalding  the  mUk  dming  tho  spring  and 
fall,  and  as  the  cream  rises  with  more  facility 
and  is  more  easily  churned,  the  butter  product 
also  will  be  likely  to  be  increased.  But  If  the 
scalding  process  be  compared  with  modem  pro¬ 
cesses,  where  milk  can  be  properly  cooled  and 
tho  temperature  not  allowed  to  rise  or  fall  ac¬ 
cording  to  tlio  state  of  the  atmosphere,  tho  scald¬ 
ing  process  will  have  no  special  advantage  in  re¬ 
gard  to  the  quantity  of  the  product  or  its  keeping 
qualities.  It  may  Ije  observeil,  liowever,  that 
with  milk  sometimes  affected  in  its  couslttutiou 
at  those  seasona  of  the  year,  by  which  tho  olau-n- 
ing  is  rendered  quito  difficult,  we  have  found  It 
to  bo  Improved  in  this  regard  by  scalding. 
\Ye  have  obtained  cream  by  allowing  the  milk 
to  freeze.  When  niUk  is  set  aside  and  allowed 
to  cool  rapidly  and  freeze,  tho  cream  Is  thrown 
up  very  perfectly,  and  may  ho  removed  by 
scraping  off  with  a  spoon  or  otlmr  instriunont 
until  the  blue  milk  apimars ;  and  although  nearly 
the  whole  of  the  cream  in  tlio  milk  may  ho  ob¬ 
tained  In  this  way,  tlie  freezing  seems  to  affect 
tho  keeping  qualities  of  the  butter,  at  least  such 
lias  been  the  result  in  our  oxpoi'ience.  A  quite 
different  result  in  this  regard  is  obtained  when 
milk  is  treated  mider  the  Swedish  prociiss,  the 
cooling  being  cai-riod  to  a  few  degrees  above 
freezing.  Mr.  H.vbdis,  who  uses  a  refrigerator 
box  for  cooling  the  air  whore  tho  milk  sets,  says 
he  has  oome  to  the  conclusion  from  his  oxperi- 
montsthat  49°  Fahrenheit  is  tho  l^est  tempera¬ 
ture  for  obtiviuing  the  cream,  quantity  and  qual¬ 
ity  being  token  into  account.  Tho  milk  in  his 
process  is  sot  in  cans  from  12  to  20  inches  deep 
by  8  luohes  in  diameter.  Tlie  ice  shelf  is  In  tho 
top  of  tho  box,  and  a  space  of  one  inch  is  left 
open  on  each  side  of  the  shelf  to  allow  the  air  to 
pass  around  tho  ice.  '[Tie  drippings  of  the  ice 
are  utilized  to  the  extent  of  four  inches  in  the 
bottom  of  the  box.  Tho  cans  are  made  with  a 
perforated  rim  in  tho  bottom  to  allow  tho  water 
to  pass  under  them,  and  tlioy  have  a  cover  to 
prevent  tho  drippings  from  tho  ice  getting  into 
tho  milk.  'Tliis  plan  is  gaining  favor  among 
butter  makers,  and  wo  should  prefer  either  this 
or  the  Swedish  plan  to  tliat  of  allowing  the  milk 
to  freeze,  while  tho  latter  plan  would  be  practi¬ 
cable  only  in  cold  weather. 
We  have  never  practiced  the  heating  of  milk 
during  siunmor  for  buttor  making,  except  as  an 
occasional  oxporimenf,  and  for  tliis  season  of  the 
year  we  should  recommend  cooling  either  with 
water  or  with  water  and  ice,  on  the  plans  to 
which  wo  have  referred. 
HOW  TO  RAISE  CHICKENS. 
Last  fall  I  purchased  15  late  June  pullets,  a 
cross  of  White  Brahmas.  They  commenced  lay¬ 
ing  early  in  tho  winter  and  continued  until  tho 
first  of  May.  I  had  from  them  over  60  dozen 
‘-’ggs- 
My  hen  house  is  partitioned  off  in  one  end  of 
my  stable,  double  boarded,  and  not  very  warm. 
Thoh  feed  dining  the  winter  was  bran  and  In¬ 
dian  meal,  mixed  with  sour  milk,  fed  cold,  and 
stood  by  them  all  the  time.  Whon  tho  mixture 
became  frozen,  I  warmed  it  on  tho  stove.  I 
kept  chopped  cabbage  by  them  all  the  time,  and 
fed  two  or  three  times  a  week  witli  cliopped  on¬ 
ions. 
1  gave  them  no  water,  but  kept  snow  in  easy 
reach.  I  fed  no  animal  food,  kept  a  box  of  road 
dust  for  them  to  wallow  in,  slaked  lime  and  old 
plaster. 
Now  for  my  mode  of  raising  chickens.  Last 
winter  I  read  in  an  eastern  paper  a  short  account 
of  how  to  raise  chickens  without  a  mother.  It 
struck  me  as  quite  tho  right  way. 
I  made  what  I  call  a  step-mother,  a  box  2  ft. 
long  by  16  inches  Avide  and  1  ft.  high  out  of  thin 
stuff,  partitioned  off  on  the  back  ends  inches,  (as 
per  diagram)  lined  tho  sides  witli  paper,  over  that 
old  woolen  cloth.  For  the  top  a  piece  of  paper 
box,  cushioned  with  long,  coarse  wool  made  into 
tufts  stitched  on  the  end  inside  to  di-op  down  to 
about  4  inches  of  tho  bottom,  so  it  Avill  raise  or 
fall  as  the  chickens  stand  or  sit. 
In  such  a  box  there  will  bo  room  enough,  until 
they  aro  two  or  three  weeks  old,  for  300,  when 
they  should  bo  transferred  to  a  largo  coop  with 
shed  roof,  to  sot  out-of-doors  in  warm  weather. 
The  boxes  should  have  plenty  of  hay,  chaff, 
road  dust  and  ashes,  and  fine  gravel  or  coarse 
sand  to  oat  and  wallow  in. 
On  the  back  end  of  the  boxes  there  should  be 
a  strip  4  inches  Avide,  tho  width  of  tho  box,  hmig 
on  leathern  hinges  to  let  down.  Clean  out  the 
litter  once  in  two  or  three  weeks. 
I  make  a  coop  6  ft.  square,  pickets  2  ft.  long 
out  of  lath,  nailed  on  to  narrow  strips,  and  close 
enough  together  to  keep  the  chicks  from  getting 
through,  raise  it  a  little  to  let  the  chicks  go  out 
and  in  in  mild  weather. 
The  first  of  last  March  I  commenced  sotting 
hens,  sixteen  in  all.  The  first  lion  I  sot  has 
hatched  four  broods,  just  fifty  chickens,  and  is 
now  hatching  fier  fifth.  Three  of  them  liah'hed 
three  broods  each,  some  two,  and  others  one.  As 
soon  after  the  olileks  are  hatehod,  and  they  ore 
strong  enough  to  takeoff,  I  remove  them,  put  iu 
clean  straw  and  fresh  eggs.  • 
I  don’t  knoAv  how  long  a  hen  will  sit  Avithuut 
abandoning  her  nest.  T  probably  shall  before  I 
get  through  with  the  one  now  sitting. 
I  have  had  hatclicd  220  chicks  and  have  lost  of 
that  number  only  five.  'To  raise  chickens  In  tlie 
Aviutcr  or  early  spring  in  this  way,  it  is  neceiaary 
to  have  stove  boat  in  the  day  time ;  in  Uie  night 
they  Arill  ho  comfortable  ouoiigh.  I  fasten  them 
iu  their  coops  at  night  lo  keep  them  from  skunks, 
cats  and  rats.  I  feed  my  hens  and  chicks  wheat 
bran  and  Indian  moal,  with  loppored  milk  exclu¬ 
sively — no  Avholo  grain. 
There  is  not  a  hen  louse  about  my  hou  roost 
that  I  can  discover.  A  quart  or  two  of  koroseuo 
oil  in  a  dish,  sprinkled  on  their  roosts  and  sides 
of  their  house  Avith  a  clothes  broom,  and  dusting 
with  Hour  sulphur  on  tlie  sitting  hens  and  in  tho 
nests,  Avill  keep  aAvay  all  lice.  Sprinkle  sulphiu’ 
on  tho  roosts  and  sides  of  tho  boarding. 
To  a  person  who  takes  an  interest  in  chickens, 
it  is  pleasant  to  seo  Uiem  iu  the  morning  rush 
out  of  a  large,  airy  room,  iu  an  outbnildiug,  after 
being  fed,  lly,  chirp  and  niu  iu  all  directions,  and 
whon  they  aro  hiingiy  to  see  one  or  two  hundred 
iu  a  drove  starting  to  tiioii’  feed  boxes.  I  can  sell 
my  half-grown  ahickons  now  for  as  much  as  I 
oocld  get  for  them  next  faU.  P.  Bowkn. 
Erie  County,  N,  Y. 
- - - 
SCURVY  LEGS  ON  FOWLS. 
Among  the  many  remedies  given  for  this  dis¬ 
ease  tho  following  from  tho  Poultry  Nation  is 
probably  as  good  as  any  In  use ; 
Remedlos  for  this  unsightly  malady  are  often 
given,  but  iu  auowor  to  numerous  Inquiries  avo 
give  the  treatment  wo  are  at  present  using,  when 
necessary.  It  is  simply  to  anoint  the  logs  and 
toes  of  affected  fowls  twice  a  week  till  cured  with 
a  mixture  composed  of  carbon  oil.  one  gill ;  sul¬ 
phur,  onc-half  ounce ;  stir  well  together,  and  add 
ouo  gill  of  fish  or  lard  oil  and  thirty  to  forty 
drops  of  pure  carbolic  acid.  Stir  well  before 
u.siug,  and  apply  Avith  a  brush  or  cloth,  soaking 
it  well  in.  Scaly  or  scurvy  log  is  cansod  by  a 
minuW  Insect  that  burrows  in  tho  skin  imdcr  tho 
scales  of  tho  shank  of  fowls’  logs.  The  insect  is 
invisible,  except  under  the  microscope,  and  is 
similar  to  the  “sheep  scab  ”  and  “itch”  para- 
sito.  Tho  first  indication  of  tho  disease  is  a 
slightly-roughened  appeai-ance  of  tho  inside  of 
tho  shank,  near  the  hook  joint.  It  develops  rap¬ 
idly  till  the  scales  are  entirely  destroyed,  and  re¬ 
placed  by  irregular,  enlarging,  warty  excresences, 
encruBting  tlio  whole  shank  from  the  bock  to  tho 
toes.  Tho  application  of  oiur  remedy  will  kill  the 
cause,  and  the  crust  will  crumble  away,  leaving 
the  log  smooth ;  but  Oficc  dc«troyo<i,  the  natm-al 
scale  can  ncA-er  bo  restored.  'I’liis  disoase  Is  in¬ 
fectious  by  cofitotit  and  iiiociilatlou.  It  is  not 
apt  to  spreasl  among  fowls  whore  their  perches 
are  often  saturated  with  carlioii  oil,  or  Avhcu  un¬ 
der  treatment  for  it.  It  is  most  sAviftly  and 
surely  transmitted  by  liatchiiig  hens  and  moth¬ 
ers  to  small  oUleks.  Breeders  eannot  bo  too 
careful  in  selecting  hens  for  maternal  dntios 
having  no  trace  of  the  affection.  A  little  thor¬ 
oughness  on  its  appearance  will  make  an  easy 
cure. 
- *-4-4 - 1 
EGGS  RESISTING  COLD. 
The  degree  of  cold  which  a  hen’s  egg  can  bear 
Avithout  losing  its  power  of  dovelopracnt  has  lately 
been  inveHtlgated  by  M.  Colasautl.  HaAing  first 
observed  that  salt  water  at  ordinary  temperature 
did  not  affect  the  development  of  eggs,  ho  buried 
some  eggs  in  a  freezing  mixture  of  ice  and 
ordinoiy  salt.  Of  any  throe  or  four  treated 
thus  one  or  other  always  breaks  its  shell ;  and 
tho  contents  both  of  the.so  and  of  the  mibroken 
ones  wore  found  solidly  frozen.  After  remaining 
one  or  two  hours  in  Uio  mixture  (the  tempera¬ 
ture  of  which  quickly  wont  down  to— 7  dog.  to — 
10  deg.  for  30  to  40  minutes,  rising  again  to  4 
deg.,  or -6  dog.  by  the  end  of  tho  second  hour), 
tho  unbroken  eggs  were  taken  out,  washed  and 
dried  and  placed  in  tho  hatching  oven,  having  a 
temperature  between  36  and  40  deg.;  and  after 
ten  days  they  wore  examined.  In  every  ease  a 
normal  embyro  Avaa  found  to  bo  developed,  with¬ 
out  the  least  trace  of  anomaly.  They  were  iu  all 
rospocUi  like  the  normal  embryos  of  eggs  that 
had  been  placed  in  the  lialchitig  oven  without 
previous  exposure  to  cold.  M.  Colasauti,  re¬ 
marks  that  tho  fact  u  iu  harmony  with  a  largo 
number  of  othei’  natural  history  facts,  which 
altogether  show  that  the  germs  of  organism.^ 
possess  a  cousideiably  gi-eater  power  of  resis¬ 
tance  than  the  completiKl  organisms  them¬ 
selves. 
