MAY 42 
THE RURAL SEW-V0R1EB. 
285 
an l no action shall bo maintained in any of tho 
courts of this State to recover upon any contract 
foi tho sale of any such article or substance not 
so stamped, branded, or labeled. 
“ 2. Every person who shall knowingly sell or 
offer to sell or have in his possession, with intent 
to sell contrary to the provision of this act, any 
of tho said article or substance required by the 
first section of this act to be stamped, marked 
or labeled as therein stated, not so stamped 
marked and labeled, shall, for each such offense, 
forfeit and pay a flue of one hundred dollars, to 
be recovered, with costs, in any of the courts of 
this State having cognizance thereof, in an 
action to bo prosecuted by the District Attorney 
in the name of the people, and tho ono-half of 
such recovery shall he paid to tho informer, and 
the residue shall he applied for tho support of 
the poor in tho country where such recovery is 
had.” 
”3. Every person who shall knowingly sell, or 
ofTor or expose for sale, or who shall cause or 
procure to be sold or offered or exposed for sale, 
any article or substance required by tho first 
section of this act to bo marked, branded, 
stamped or labeled, not so marked, branded, 
stamped or labeled, shall be guilty of a misde¬ 
meanor, and on trial for snob misdemeanor proof 
of the sale or offer or exposure alleged, shall ho 
presumptive evidence of knowledge of the char¬ 
acter of the article to he sold or offered, and 
that the same was not marked, branded, stamped 
or labeled as required by this act.” 
Ibis bill, if passed, will bo similar in effect to 
laws existing in Great Britain which require all 
substitutes for butter to bo marked and sold for 
what they aro. The manufacturers of Oleomar¬ 
garine Imtter claim that they produce a healthful 
<utide of food, that they are engaged in a 
legitimate business tuid that their product is of 
benefit inasmuch as it cheapens lmttcr or Is a 
substance not much inferior to butter. Wo say 
then if this article has all the merits claimed for 
it, let it go upon the market for what it is, and 
let the makers establish for it a reputation under 
its proper and legitimate name. Tho bill, if it 
becomes a law, will bo likely to prevent the 
adulteration of genuine butter with Oleomargar¬ 
ine which as we aro informed, has been com¬ 
menced by some parties and which douhtlesM 
would ho extensively practiced if no law was 
made to prevent it. 
I he apprehension that the market could he 
crowded from tirno to time with artificial butter, 
must, have a depressing influence on the butter 
trade, and it Is believed that the low prices for 
butter, which have ruled during the early part 
of the present year, are duo, in some measure, to 
the Oleomargarine manufacture. 
-- 
COLORING BUTTER. 
Recently, at tho Little Falls market, there 
was on sale butter made from u hay-milk ” that 
was of very line color, and which was mistaken 
by the dealors for fall butter made from grass. 
These samples of butter, however, were colored 
with a preparation of armatto, and the maker of 
tho butter gives the following as his method of 
preparing the coloring material used: 
Take two ounces of the best basket annatto, 
and dissolve it in one quart of soft, cold water. 
It should he shaken well in order that the an- 
natto may l»o thoroughly dissolved ; then strain 
the liquid through a cloth and add one teacup or 
Ashton salt, and put the mixture in a bottle for 
use. To make a golden yellow, of the same shade 
as grass butter, one teaspoonful of the liquid to 
six quarts of cream is added to tho cream at the 
commencement of churning. When armatto is 
cut with an alltali, the coloring sometimes gives 
a slightly reddish tinge to the butter, while the 
preparation, as above prepared, makes a golden 
color, or the natural color of butter produced 
from milk when cows are fed on rich pasturage. 
---- 
PACKING MILK FOR MARKET TO AVOIR 
SHUCKING. 
Some years ago an improved method of pack¬ 
ing milk for market was discovered in Franco. 
It consisted in forcing the milk into the carry- 
mg-can under pressure, so that, when the aper¬ 
ture in the cover was properly dosed, no space 
was left for the milk to shake, and hence tho 
usual dm ruing motion of the milk, while being 
conveyed to market, was avoided. It was claimed 
that, by compressing the milk and then exclud¬ 
es the nil- during transit, It not only avoided 
injury from shaking or churning, hut that it 
would keep sweet aud sound much longer than 
" u u carried in cans in the ordinary way of 
packing. Recently we sec that a plan embody¬ 
ing, m part, the same principle is being adopted 
f. y , ]JUAI ' KH of the llousatonic Railroad, 
loll | k 1 tho process of packing appears to bo 
much more simple thuu that of tho French. 
16 “Pringfleld Republican, in referring to this 
new plan fi, milk marketing, says the milk is put 
up for the New York market in small tin cans 
which have been patented by J. H. Lester, and 
these are described as follows : 
“ T ho covers of the cans are made with a de¬ 
pression in the center, so that when they aro 
fastened on by a little screw, the milk fills tho 
cans completely, and duriug transportation tho 
pressure keeps it from churning, and the cream 
rises just as if it were standing still.” 
It is not claimed that this method of packing 
will keep tho milk sweet any longer, hut that 
families know when they gel the sealed cans 
that they have not been tampered with, if tho 
cream covers the milk. The statement is made 
that the old HhofUeld creamery is potting up 
about 500 quarts per day, in one and two-quart 
cans, and partly in largo ones, sealed in the 
sumo way, hut in summer they expect to handle 
as much as 4,000 quarts per day. They pay the 
farmers now three cents per quart, and expect 
to pay no mol e than two cents in tho summer, 
while the milk is retailed at ton cents per quart 
the year round. This leaves a margin for tho 
creamery of from seven to eight cents per quart, 
wliich, it would seem, is largo enough to cover all 
expenses for packing, marketing, and loss. 
Homo of the creameries in Now York, where 
butter and skim cheese aro made, we under* 
stand, are paying one cent a pound for milk de¬ 
livered at the creamery. This is a trifle over 
two cents per quart, allowing that Gun Bou¬ 
den’s standard or weight he taken, namely : two 
pounds two and a quarter ounces to the quart. 
But if three cents per pound are paid part of the 
lime, wo presume tho average for the season 
paid for milk at the old Sheffield creamery will 
not go below one cent per pound. Milk packed 
in tho way referred to, and guaranteed to ho 
pure and unadulterated, must become popular 
with consumers, and will doubtless pay all parties 
dealing in it. 
---- 
INFLUENCE OF ATTRACTIVE BUTTER 
PACKAGES. 
Many dairymen do not seem to understand 
that dairy products, put up in neat and attractive 
packages, will command hotter prices and will 
malic a readier sale than when goods of the 
same quality go upon (lie market in shabby, 
soiled packages. A clean, nicely-made tub, 
firkin, or box is, from its very appearance, a sort 
of guarantee that tho contents have been care¬ 
fully attended to. and that neatness, cleanliness 
and gooduesa have not boon confined to the 
package alone, hot that it is a fair representation 
of the product within. And this is generally 
true in fact; for the man who sends to market, a 
poor and slovenly-made article is not apt to pay 
much attention to tho package. The consumers 
of high-prieetl butter are fastidious, and a loose¬ 
ly-made, dirty package will often carry such a 
prejudice against the goods within as to prevent 
an examination. Wo saw this exemplified re¬ 
cently in the market at Little Falls. 
A gentleman who is very particular as to tho 
quality of tho butter used in his family, and who 
is always willing to pay an extra price for a good 
article, went upon the market and asked a dealer 
to select for him something fine. The dealer 
took him to the wagon of a butter dairyman 
who had something of a reputation for nice 
goodH, but, on tire particular day in question, his 
butter was packed in cheap packages, badly 
soiled. On observing this the gentleman re¬ 
fused to make an examination of the goods say¬ 
ing to tho dealer that no matter how tine the 
flavor of the butter might ho, the impression, 
produced from tho package, would always make 
it taste nasty to him, and therefore he would not 
purchase it. This is by no means an unusual 
occurrence, and it shows tho importance of 
putting up dairy products in an attractive style. 
There is scarcely an article of food on the 
market that requires such scrupulous neatness 
in appearance as butter, in order to command 
ready sales at good prices. If wooden packages 
are used thosu made from oak aro the best, and 
they should bo nicely finished and strongly 
hooped so as not to admit of leakage. A leaky, 
butter package is a nuisance, and is entirely un¬ 
fitted for keeping butter sound for any consider¬ 
able length of time. Metallic packages are com¬ 
ing into use and they are an improvement on tho 
old coarse, wooden tub. Now that prices are 
ruling low the greatest attention should bo given 
to putting up butter in an attractive form. Let 
the quality be good, and see to it that the pack¬ 
age is neat, clean and sweet, and in this way an 
advance in rates may be expected. 
-♦♦♦--- 
REMEDY FOR KICKING COWS. 
A on eat many remedies have been suggested, 
from time to time, for breaking heifers from 
kicking while boing milked. Aud now the state¬ 
ment comes that the best plan is to tie the ani¬ 
mals head up high. A writer in the Now Eng¬ 
land Farmer says lie has tried nil kinds of plans 
to cure his heifer of this had habit, but finds 
none so effectual as tying the head up high, as 
the animal must lower her head in order to kick. 
This is a very simple remedy and as it is less 
barbarous than many plans that have been sug¬ 
gested and are practiced, wo hopo it may prove 
all that is claimed for it. Wo cannot help renew- 
ing our advice, in this connection, in regard to a 
uniform practice of kind treatment to milch 
stock, and especially toward heifers when break¬ 
ing them to the pail, lu nine cases out of ten 
cows get tho habit of kicking from harsh and 
inj udiciouB management and as it is always better 
to avoid an evit habit than to contract it, and 
then run the risk of curing it, so we say caro 
should bo taken that cows do not learn this habit 
ol kicking from those who have them in charge. 
WELCH MOUNTAIN SHEEP. 
Gueat numbers of these sheep used to pass 
from Wales through Gloucestershire to Buck¬ 
inghamshire a ad elsewhere every year, about 
August and September. Those would ho two- 
years-old aud three-years-old wethers, and ewes 
(roni four years old to fourteen years old or 
more, for they are a very long-lived race. The 
wethers aro often bought by tho middle-class 
gentlemen, who pick them out as they come by, 
paying about three dollars each, and they fatten 
them and have them slaughtered, so as to have 
tho mutton on their own tables, for tho meat, is 
very fine-flavored. The animals are small, it is 
ti uo, hut they are, on this account, of a conve¬ 
nient size for the gentry one degree below tho 
aristoorftcy. Moreover, there are good judges 
iu matters relating to oating who say the mutton 
from these mountain sheep, when in its primo, 
is equal to any in the world, for although the 
meat of tho South Down is acknowledged to ho 
tho best., although it lacks the peculiar dark 
shade of the Down, yet it is claimed that thoro 
is something peculiar about tho Welch mountain 
sheep which imparts a taste like the difference 
between a game ehickon and a common one, or 
between wild fowl and tame. 
About, forty years ago a Welchman rented a 
poor hill-farm, on tho northwest corner of tho 
area called the Cotswold Hills, and bought a 
numerous Hook of pure Welch owes. He crossed 
tltoso by using Cotswold rams, and Continued to 
use none but thoroughbred rams till his flock 
was equal, m tho weight of mutton and wool, to 
tho general Hooks owned by the farmers who 
wore not ram breeders. 
The general destination of tho ewes brought 
from Wales into England is into the butter- 
dairy and extensive grass-growing district, about 
from forty to sixty miles nortliwost of London, 
where they aro sold by tho Welch dealers to tho 
fanners for from throe to four dollars each, or 
at least such was the price thirty years ago. 
There aro semo forest sheep in tho west of 
England, called, i think, Dartmoor sheep, which 
are managed well in a seemingly wild stuto. Those 
are sent to the City of London, and are sold at 
an extra price as a rarity aud luxury, and the 
fact of their being this particular kind of mutton 
is usually printed iu very large letters on cards 
attached to tho carcasses. In all tho principal 
cities in England the meat of sheep of ripe, 
mature age, and of moderate size, fetches more 
than largo, younger mutton and wether mutton, 
aud, like ox beef, stands No. 1. 
Georoe Gardner. 
--- 
DOCKING AND CASTRATING LAMBS. 
Whenever the tails of shoop are allowed to 
grow the natural length, filth of all kinds readily 
accumulates on their caudal appoudageH, and 
not unfrequently maggots also find there a con¬ 
genial home. To prevent these evils it is cus¬ 
tomary to dock the tails of lambs, when two or 
three weeks old. Dry, cool, pleasant weather 
should he selected for this purpose, or if the day 
is warm, tho operation should be douo early iu 
t he morning. In England it has, of late, been 
a common custom to duck very close, hut several 
grave evils are round to result from tins practice. 
By it the bearings, deprived of their natural 
protection, become much more liable to cold, 
and in summer time are cruelly exposed to the 
torture of flies which often drivo tho poor, help¬ 
less sheep into frantio desperation. In this 
country stumps from 1‘4 to 2 inches in length 
are generally left, aud it might bo advisable, at 
least in the case of ewes kept for breeding pur¬ 
poses, that from 2 to 3 inches of tail should 
always be allowed to remain. 
The lambs to be thus treated should bo in a 
healthy condition, and should not he worried or 
heated by chasing or even fast driving just pre¬ 
vious to the operation. The best and safest 
method of performing this, is for one person to 
hold the lamb, with one hand, firmly between bis 
legs, with its tail resting on an inclined plank or 
a blook of wood, while with the other hand he 
slides tho skin of the tail towards the body of the 
animal. An attendant, furnished with a two- 
ihch chisel and a mallet, should then quickly 
sever the tail, between the joints, at the desired 
length, after which the skin should be drawn 
back so as to cover tho eud of tho stump. To 
prevent the annoyance of flies and maggots, as 
well as to assist in healing the wound, an oint¬ 
ment should then be applied, consisting of lard 
and tar, mixed in proportion of four pounds of 
the former to a. quart of the latter. It some¬ 
times happens that a laiub, just docked, bleeds 
so profusely as to endanger its life, and, in all 
such eases, the bleeding stump should ho prompt¬ 
ly cauterized with a rod hot iron. To avoid 
cruelty aud loss the wounded lambs should be 
carefully protected from cold and wet until per¬ 
fectly healed. 
After the choicest young rams have boon select¬ 
ed for stock-getters the rest are east i atod, usually 
on tho same day they are docked. As the en¬ 
durance of both operations at tho same time is 
rather severe on tho lamb some defer castration 
until a few days lator. In performing it one 
man should hold tho lamb iu an upright position, 
with its back against his breast and stomach, 
its legs gathered in his hands in front and 
pressed against its body until tho lower part of 
tho body protrades botween tho Hughs, and the 
scrotum is exposed. Tho operator should thou 
cut off about one-third cf the pouch, free each 
testicle from its inclosing membrane, and draw 
it out until tho spermatic cord Is reached, which 
is to he divided either with the thumb nail, a 
quick jerk or a sharp knife. The wound should 
tlieu be rinsed with cold water aud tiro ointment 
above recommended, applied. 
ADJUSTING DIFFERENCES. 
The late convention of stock breeders of Iowa 
adopted tho following rules to regulate differ¬ 
ences arising between buyers aud sellers: 
1. In case an animal is sold as a breeder, or as 
having been bred, and should afterward prove 
to have boon barren at tiro lime of sale, the 
purchaser may return the barren animal, and 
shall therefor receive another of equal value. 
2. In cases where material m[stakes which 
affect the value of the animal are found in tho 
pedigree or an animal, not known at tho time of 
stilo, tho purchaser may return tho animal and 
demand the monoy as soon as tho samo is dis¬ 
covered, if within one year. 
3. Where a warrant is given on a cow to bo in 
calf to a certain bull, and found not to he in 
calf, then tho seller shall have the privilege of 
getting the cow iu call' to tho same bull, if pos¬ 
sible, and in such case lie shall also pay interest 
to tho purchaser on the price of tho cow for tho 
time lost to the purchaser; if it is not possible to 
got the cow iu calf to tho samo bull, or to one 
equally acceptable to tho purchaser, then tho 
seller shall refund the monoy ami take the cow. 
4. The risks of all animals which aro not of 
suitable ago for breeding when sold, aro taken by 
tho purchaser. 
5. A cow sold witli her young calf by her side 
is presumed to be a breeder, aud tiie buyer takes 
all the risk ol her breeding in future. 
<1. Tho seller is bound to make known all cir¬ 
cumstances or facts known to him affecting tho 
animal s breeding qualities, that might lessen 
her qualities as a breeder. 
7, In making out catalogues for sale pur¬ 
poses, no attempt should ho made to mislead, 
but full and correct pedigrees should he given. 
8. It is recommended that breeders of fine 
stock maintain their reputation for liberality in 
cases of misfortune of tho buyer, aud especially 
with new beginners in tho business. 
THE CHUFA. 
A correspondent of tho Florida Agriculturist 
writes as follows about thechnfas Last spring 
1 procured one peck of chufas and planted them, 
one in a hill, every eighteen inches apart, and 
rows three feet apart, requiring about one acre 
of ground. The ground wan ordinary, unfertilized 
pine land, t hat had been cleared about one year. 
Notwithstanding the very dry year, the chufas 
made about two-thirds of a crop, and eight head 
of grown hogs, good frames, but not fat, were 
turned into tho iticlQsnro, and beoaino very fat 
in about six weeks. Wo also gathered about 
one bushel for seed and the patch is amply 
seeded for next season, and oho dozen fresh hogs 
next fall. Tho meat and lard from the hogs 
was very sweet and palatable, ami saved without 
the loss of a pound. Witli regard to getting rid 
of the ebufa, some five years ago 1 planted a 
quart for seed, and our yard fowls, having access 
to them, scratched up and ate every one. 
So much has been said in favor of this plant by 
all who have tried it that every farmer, who can 
conveniently do so, should, this season, plant a 
small patch for experimental purposes. 
