OCT. 8 
;er. 
88§ 
idea of ripening in the cheese. The alkali, 
however, holds the cheese in apparently good 
condition long enough for it to get fairly 
launched upon the market and well out of the 
hands of the manufacturer. But as evil 
doings are said to be not unlike to chickens 
that come home to roost, the maker is very 
apt to hear from Ins cheese if it should 
not be consumed at an early day. This has 
brought about some hard feeling between 
makers and dealers. I noticed some months 
since that a dealer in the Elgin Board of 
Trade had sold 250 of these anti-huff cheeses 
and then had them returned on his hands at a 
total loss. Another, we are told, exhibited in 
the Board of Trade an anti-huff cheese which 
was in such a demoralized condition that its 
maker couldn’t possibly have recognized it. 
The alkali used in it caused it to smell like 
three soap factories consolidated. That one 
cheese should convince all factory-men that 
anti-huff is worthless and a trifle risky to use 
not only so far as tho preservation of the 
cheese goes but for healthfubiess. In support 
of this last point Dr. Telt at the same Board 
some weeks before the above occurrence, dis¬ 
played a part of a stomach that he had sub¬ 
jected to this alkali, and it was nearly eaten 
away, a condition highly suggestive of its 
effect upon tho human stomach, when used as 
an article of food. This anti-huff has taken 
for one of its fields of operation the North¬ 
western dairy section and it has played such 
havoc with the Chicago cheese dealers that we 
find them in arms against it. 
On tho other hand, Messrs. Whitman & 
Burrell, who are owners of one of these anti¬ 
huff patents aud therefore not altogether dis¬ 
interested witnesses, claim that the mixture 
was not the Simon Pure article; that the lat¬ 
ter is meeting with complete success at their 
own factory aud in those of their neighbors; 
that a cheap food supply demands that this 
skim-milk and butter-milk should be utilized; 
and that when properly made the genuine 
anti-huff contains no more potash than many 
other good and w holesome articles of diet. 
Between these claims 1 suppose one must let 
the quality of the cheese decide, which it in 
time will certainly do, but, in keeping with the 
practice announced in the war ou oleomar¬ 
garine, I can see no reason why this doctored 
cheese should not be sold for just what it is, 
and, for the matter of that, so should butter¬ 
milk and skim cheeses. All of them should 
bear upon their faces a plain and legible 
brand honestly designating what they are. 
The workers in anti-huff have formed an al¬ 
liance with lard cheese, and one being about 
as good and honest as the other, I can see no 
legitimate objection to the union; but it looks 
advisable for dealers in honest goods to leave 
the whole thing alone. 
<I!k tjmisman. 
GOATS. 
That estimable lady the Baroness Burdett 
Coutts, now, by her marriage with an Ameri¬ 
can gentlemen, Mrs. Ashmead Bartlett, is 
well known to be a most benevolent aud phil¬ 
anthropic person, in pursuit of her benevo¬ 
lence she has of late made some persevering 
efforts to induce people to keep goats for the 
furnishing of private family dairies. Under 
her patronage and aided by some of the Eng¬ 
lish aristocracy a British Goat Association 
has been formed, every member of which is 
pledged not only to think and speak well of 
the goat, but to keep one of these animals and 
to induce others, especially the poorer per¬ 
sons who are unable to keep cows, to procure 
goats and keep them for the sake of their 
milk. Not only is this idea prevailing in 
England and the goat uuder this fashionable 
patronage, holding up its head, so to speak, 
but some persons here in America are taking 
pains to make tbe goat popular. A leading 
daily newspaper recently in a conspicuous 
manner, made an attempt to palm off the 
goat upon us by giving it false and mistaken 
credit for being u valuable dairy a nil mil. It 
even went so far as to state among other par¬ 
ticular claims to this unwarranted merit, that 
the well known and delicious liocquefort 
cheese was made from goat's milk, aud sug¬ 
gested in a somewhat indoliuito manner that 
to the goat we owe the Neufchatol and the 
Brit} cheeses. Now the goat by no means 
deserves this high credit, for as a dairy ani¬ 
mal it is a delusion and a fraud, and there is 
no particular cheese that owes its existence or 
character to tho milk of the goat. The Roe- 
quefort cheese is the product of ewe’s milk 
and not of that of goats. A few goats are 
kept among the flocks of sheep at Rocquofort; 
but among the four or five hundred thousand 
ewes kept there, there are but a dozen or two 
of goats, and the popular Neufchatol and 
Brid cheeses are made of cow’s milk, so that 
the goat is given a credit that does not belong 
to it and the truth should be told lest the pub¬ 
lic should be led astray. 
In fact there is nothing about the goat that 
is to its credit as a domestic animal except its 
voracity in regard to waste paper and rubbish 
which it disposes of greedily and is thus 
cheaply fed; but, on the other hand, there is 
much to be said to its discredit for its de¬ 
structive habits. A report comes from 
Cyprus that this unfortunate island is deso¬ 
lated by the Cyprian goats, which have 
utterly destroyed the groves and woods and 
now prevent the growth of any more by their 
avidity for bark and browse. We know 
something of the goat here already, but so far 
there is nothing lovely or desirable about it, 
and all the service it has done has been to give 
a small quantity of milk in return for a hun¬ 
dred times its value in damage to gardens and 
shado trees and a thousand times the value in 
annoyance to the neighbors of the owners. 
-- 
Breaking in Heifers to the Milk-pail. 
The following is my method of breaking a 
heifer to be milked, etc.—After the calf has 
drawn the first millc from the udder, I secure 
the heifer by tying the head dost to the man¬ 
ger. Then [ have ready a strap about seven 
ieet long, with a buckle on one end and holes 
made one-third of the length from the other. 
If the heifer is wild, never having been han¬ 
dled much before—which is frequently the 
case hero in the West—I use a small forked 
stick to catch the end of the strap under the 
heifer, the other end being gently l a l across 
her back just in front of the hips.' The strap is 
then gently drawn tight-pretty tight if the 
animal is wild. She wdl probably abominate 
the arrangement, the first time, and will very 
likely not be in love with it the second, but I 
have yet to meet the heifer that was not 
broken in, and that thoroughly, by this means. 
No heifer so girt can kick, nor get away, and 
d one is kind to her she quickly and quietly 
accepts the situation.** Although I have in- 
variably used the strap, I have never seen any 
ill effects from it, and would strongly recom¬ 
mend it. H. T. Burris. 
ti l)c Poitltnj DariX 
________ 
POULTRY FOR THE MARKET. 
card informed us that such a lot had been sent. 
But a good sale was lost.” Eveiy shipper, if 
he does much in that line, should have a brand 
or mark of his own, so as to establish a reputa¬ 
tion for his goods, and this brand will be 
looked after by the consumer. Each package 
should bear the name of the consignor, num¬ 
ber and variety of < intents and the name of 
the consignee, and thus much annoyance may 
be averted. This is true of all shipments on 
commission—poultry included. 
A little extra care and attention in pre¬ 
paring poultry for market will be well repaid, 
in the end. It is quite essential that the birds 
should reach their destination with a good 
appearance and in good condition, if fail- 
prices are expected; hence it is fortheship- 
per’s interest to take every precaution to have 
these two requiremeuts fulfilled. 
Tho practice of '‘stuffing” tho fowls with 
cooked meal or anything else in fact, for a 
day or so preceding thoi r shipment, is unwise. 
If the food is not well digested before the 
fowls are killed, fermentation and putrefac¬ 
tion take place, and the result is that a green¬ 
ish, putrid look is given the dressed fowl, and 
it becomes unfit for the table. It is not a good 
plan to let fowls run at large just before they 
are marketed, as the unwholesome food they 
are liable to pick up may taint the flesh, un¬ 
less it has time to become thoroughly di¬ 
gested and assimilated. Moreover, they should 
have no food whatever for ten or twelve hours 
before killing. 
Much depends on the manner of killing fow ls 
to have them marketable. The best method 
undoubtedly is to make mi incision well back 
in tho roof of the mouth with a sharp-pointed 
knife, and divide the vertebra or touch the 
brum. This causes instant death. Tho head 
and logs should be left on and tho entrails not 
bo “ drawn.” If the. legs and necks of turkeys 
and chickens are dry-picked immediately after 
killing, they are not as apt to become dis¬ 
colored when exposed to the air. Very fat 
poultry may lie dry-picked to advantage, as it 
sells a little higher aud will carry a little bet¬ 
tor from distant points, but it does uot im¬ 
prove the appearance of somewhat lean fowls. 
In scalding, the water should lie boiling-hot, 
and all pin-feathers should bo carefully re¬ 
moved w ithout breaking tho skin. If ducks 
and geese, after scalding, arc wrapped in a 
doth for a couple of minutes, the down will 
then come off easily with tho feathers. 
“ Plumping,” as it is called, is accomplished 
by dipping the fowl, after picking, in boiling- 
hot water for about two minutes, thou placing 
it in cold water for ten cr twelve minutes 
more. This gives a much brighter mid fairer 
appearance to the fiesh. 
As to packing for shipment, boxes holding 
about ’200 pounds are the best for turkeys aud 
geeso and, in fact, for all poultry, though 
smaller "game ” may be shipped in barrels. 
In the bottom of the box or barrel put a layer 
of clean, dry straw, then aleniute with poul¬ 
try and straw until the package is so full that 
the cover will kuep the contents from moving 
about, thus lessening the risk of bruising. 
Pack with the backs up, legs outstretched aud 
the head bent under. 
Now, a word concerning the marking of 
the package. *• It’s a terrible bother,” said a 
commission merchant in our hearing the other 
day, ’* not to have packages properly marked 
and advised. We received a lot of pears 
recently without the consignor’s name or ad¬ 
dress, and, some time afterw-ards, a postal 
Uscdlartcoits. 
CATALOGUES, ETC. 
The Early V ictor Grape. We have re¬ 
ceived a descriptive circular and price-list of 
the new Kansas grape, “ Early Victor,” from 
Mi\ John Burr, of Leavenworth, Kansas. Of 
this Mr. Geo. W. Campbell, the originator of 
the “ Lady,” and an excellent grape authority 
says: 
“I regard the Early Victor, as far as 
tested, as the best and most promising early 
black grape that I have ever seen. I have 
grown it four years and fruited it twice. It 
has always made a good and perfectly healthy 
growth, with strong, thick, native foliage o'f 
the Libmsca type; in quality rich, pleasant 
mi l sprightly, with small seeds and very 
little pulp; fine flavored, without astringency 
or coarseness: it shows no tendency to fall 
tiom the cluster when over-ripe. It is very 
early in ripening, I believe earlier than the 
Hartford, or Moore’s Early or anv other black 
variety I have grown.” 
Descriptive Catalogue of Fruit and Or¬ 
namental trees and plants cultivated at the 
Great Northern and Southern Garden and 
Nursery, Wilmington, Delaware, Randolph 
Peters, Proprietor. A catalogue of $5 pages 
with a colored plate of the Gibbs and Lang¬ 
ford’s Seedling Apple, and explicit details as 
to transplanting and culture. Free to appli¬ 
cants. 
The Pockltngtox Grape.— Green's Fruit 
Grower comments upon an article in the Gar¬ 
deners' Monthly, which compares the Pockling- 
ton with other white grapes. The article as 
wo find it in the Fruit Grower concludes as 
follows: The Poekliugton is a seedling of the 
Concord, just as strong and vigorous a grower, 
fully as lmrdy to wit hstand the Winter’s cold 
and Summer’s fluctuations in temperature, or to 
resist mildew as its parent, the Concord. Last 
Fall 1 kept a bunch each of Lady Washington 
Niagara and Poekliugton till near the middle 
of December, ou a plate in a close room. To 
my surprise, the Lady Washington, although 
the thinnest-skinned, was apparently the best 
keeper. I have no doubt, with a little care, 
either of these grapes may be kept to January 
loth in good condition. To my taste the Lady 
Washington is entirely the best as to quality. 
The Poekliugton is the next best, aud while 
we are in doubt as to whether we can grow 
the Lady Washington successfully, it being a 
hybrid, I think there is no doubt whatever 
that the Poekliugton will thrive and do wel[ 
over a longer and wider extent of country 
than any other good grape, not excepting the 
Concord; for whore tho Concord will do well, 
1 believe the Poekliugton will do better be¬ 
cause of its earLiness. W hile I cannot agree 
with my friends who think the Poekliugton 
grape better in quality than the best hot-house 
grapes, I do think it will prove the best and 
most valuable purely American Grape we 
may have for years. And on purely American 
and of the Labrusca species, I think we shall 
have to rely for our crops of market and wine 
grapes in most localities of this latitude east 
of tho Rocky Mountains. I consider the Poek- 
lington Grape, the white “grape for the 
million.” We have had scores of white grapes 
introduced, tested, proved wanting, and dis¬ 
carded w itliiu the last thirty years, but the 
Poekliugton has come to stay. It is of the 
largest size both in bunch and berry and the 
most successful white grape in taking prem- I 
iunis at fail's. It is seen above all others, it 
attracts more attention, and recommends it¬ 
self—the grape-men cannot let it alone. 
Dairy Patents. —We find an article on 
“ Dairy Patents and Royalties” in the enter¬ 
prising Western Rural by our respected friend 
Mr. X. A. Willard. He says that the dairy 
business is now' pretty well covered over with 
patent rights, Nearly every implement and 
appliance, besides some of the processes of 
manufacture, are loaded down with patents. 
A dairyman must now • 1 look sharp” how he 
makes his cheese and butter, and uses bis 
butter-milk, or he will be fastened with a roy¬ 
alty. Town people who enjoy a “bite of 
good cheese” have little idea of the manifold 
patents now employed in the production of 
this simple article of food. Let us enumerate 
if some of them: The patent milking stool 
d patent pall for milking: patented strainer for 
i- straining the milk; patented carrying cans; 
e patented scales for weighing tho milk: patented 
e dumping cans: patented milk vats and patent¬ 
ed heaters; patented agitators and patented 
f coolers; patented rennet aud coloring extracts; 
r patented curd knives for cutting the curd; 
i j patented curd mills for grinding tho curd; 
patented hoops and patented press, patented 
■ bandages and a patented appliance for putting 
them on the cheese. These are a part, and 
there are also innumerable patents surround¬ 
ing the butter maker. 
Amber Cane in Minnesota.— In a letter 
from Mr. Kenny of Morristown, Minn., to the 
Pioneer Press, he claims that Minnesota has 
the best climate in the United States for the 
, I production of sugar from the Amber Cane. 
The cane deteriorates very rapidly in warm 
weather after ripening or being topped and 
stripped. It soon begins to turn red, which 
means souring. But at a temperature of 60 
deg. it will keep a great while, and it is easily 
seemed from frost by being piled, but in the 
warmer South this treatment does not succeed. 
The cane, up to Sept. 15, should be ground im¬ 
mediately on being cut. The different cane 
mills vary in yield of juice. The vacuum- 
pan, by which the sirup can be boiled at 
nearly 100 ° below the ordinary boiling point, 
is much safer and better than the open pans 
in which the boiling must bo done as rapidly 
as possible for best results, and the high heat 
burns up a portion of the sugar. There is 
better knowledge about clarifying, aud the 
industry, Mr. Kenny says, is fast coming to 
the front. 
A. W. Pearson describes, in the Country 
Gentleman, an epidemic w'hieh has befallen 
the Wilson Blackberry in Cumberland Comi¬ 
ty, New Jersey, and which threatens other 
sorts. It first appeared about six years ago, 
and is called “the double blossom,” from its 
effect in multiplying blossoms when there 
should be but one, and producing small amor¬ 
phic flowers in clusters, usually having no sta¬ 
mens and often no instils, and therefore bar¬ 
ren. Mr. Pearson says that he at first natur¬ 
ally suppose^ this to be a consequence of ex¬ 
tra culture, the influence of which is generally 
supposed to be the primal cause of double 
flowering. But observations do not warrant 
this conclusion, as the affection is found to 
spread from points where it has first broken 
out, although not evenly, some plants remain¬ 
ing healthy and fruitful while all around are 
the reverse. It has invaded other cultivated 
varieties, and even, to some oxtent, the wild 
blackberry bushes of tho woods. 
Solder and Sickness.— The Government 
of the United States, says the Inter-Ocean, 
might with good reason follow the example 
set by France, through a decree that has just 
gone iuto effect, ordering that all the cans 
which are to contain meats, fruit, etc., be sol¬ 
dered outside instead of inside, and that the 
cans themselves must be of plate made of or 
covered with pure tin instead of any of the 
alloys often used. The public frequently hears 
of families that have been poisoned by canned 
meats, tomatoes or fruit, but it never hears of 
the tens of thousands of people whose health 
is temporarily and painfully deramred bv tho 
same cause. Few persons realize how groat 
the consumption of canned fruit is in the Uni¬ 
ted States. All the year round these goods are 
used in the almost countless camps of minora, 
soldiers, hunters and excursionists, while in 
Winter they find their way into nearly every 
family in the land. The lead pipe scare, in 
connection with drinking water, has good 
enough reason, but in tho can there not only 
is lead, but generally an acid to take it up far 
more rapidly than water could do. 
From the Report of tho Ingham Hort. So¬ 
ciety, as reported in the Michigan Farmer, we 
take the following: Dr. Marshall gave his ex¬ 
perience of several years in raising plums. He 
was satisfied that the only remedy for the 
curculio is to shake the pests on to a sheet. 
This is sure, and by adopting it he secures a 
full crop. He thought people failed in the 
matter by not doing the work thoroughly. It 
should be commenced before the trees are quite 
out of blossom. 
“Barn-Storming,” says the N. Y. Herald, 
is the theatrical term for a country tour where 
the “ combination ” stops but one night in a 
place, and tliat a small place, and then moves 
on—if tho landlord does not evince a iondness 
for trunks and other little articles for which 
landlords are strangely inclined to show on 
attachment at times. Time was—oh ! golden 
happy days of rustic imiocence—when our 
country cousins would greedily accept wCat¬ 
erer came their way and ask for “more.” 
But they have learned a thing or two, and 
now when a manager, with a worthless com¬ 
bination, a lot of three-sheet posters and 
samples of emasculated New York press critl 
