JULY 7 
THE BUBAL NEW-YORKER. 
tule grass or small Bulrush (Juncus), which 
they weave into breech - cloths. For strings, 
cords, and nets, they use tho inner bark of the 
lowland Milkweed ( Atclepias ). The Rock Milk¬ 
weed has a medicinal value; they use the root 
for the toothache the same way as tho Buck¬ 
thorn is used. 
They have many other medicinal roots for dif¬ 
ferent diseases — some for diarrhea and coughs 
and colds, and others for dropsy, etc. 
The Indians’ knowledge of the operations of 
medicine is at least as respectable as that of the 
Chinese. 
TO MAKE GOOD BUTTER. 
Making bad butter is due not so much to want 
of knowledge on the part of butter-makers, as it 
is to a want of personal application of that 
knowledge to all the details of the art by the 
farmer or the farmer's wife themselves. To 
make butter in perfection in the summer months, 
a place of suitable temperature is the first re¬ 
quisite, and that the best butter is made in the 
spring-house is unquestionable. The uniform 
temperature of the water should be 64°. and of 
the air, about 6Q J . The oroatn should bo kept 
in the deepost part of the spring, and thor¬ 
oughly stirrod each day; and if any detail in the 
process of butter-making is of moro importance 
than another, it is the management of tho cream, 
for if this is spoiled, all subseqnent care cannot 
make good butter : and in order to accomplish 
this result three essentials should bo observed: 
It must be kept in a temperature not higher 
than 56 '. Each cream-pan must bo stirred every 
day, and it must be separated from tho milk 
after the latter has stood not longer than thirty- 
six hours. If a small quantity of cold spring- 
water is then added, it will havo a tendency to 
raise the cream more rapidly. 
The cr3am should bo ohnrnod at least once a 
week. The butter should than be thoroughly 
washed by churning it in cold water—an opera¬ 
tion that should bo several times repeated. This 
process is nocossary to free the butter from the 
butter-milk, for if any remains, the caseine and 
sugar contained in it are subject to decomposi¬ 
tion ■ tho former becomes rancid, and tho latter 
is converted into acetic acid, and thus the butter 
becomes a poor sort of grease. 
Tho butter Bhould next be salted and allowed 
to stand until tho next day, that the salt may bo 
thoroughly dissolved ; it Bhould then b# finally 
worked, and in an artistic manner done up into 
packages of the desired shape and weight. 
These should always bo neat, for their freshness 
and beauty have no small influence on the sale 
of the article. 
In molding and working the butter, it is im¬ 
portant that the hands of the maker should not 
touch it. Wooden paddles should be used, dex¬ 
terity with which cau only bo acquired with 
practice. Batter thus made is tmly a golden 
luxury and worthy of a place on any table. 
A Practical Butter-maker. 
■-♦♦♦-- 
THE OUTLOOK ON DAIRY PRODUCTS. 
For some years past, says the Grocer, thoro 
has been a constant tendency to a lower basis of 
values in these as in all our domestio products. 
It has in consequence been a very trying time 
even to our most far-sighted aud conservative 
producers aud doalors, and has required the ut¬ 
most care and diligence to conform business to 
the requirements of the times without too severe 
a ohauge. It is now thought that the present 
comparatively low range of prices for dairy pro¬ 
ducts must bo accepted as a fact, and that it 
would be unwise and impolitic to seek to bolster 
up prices auy higher for the purposes of specu¬ 
lation, in tho belief that they cau be permanently 
maintained. 
It may bo also said that while butter may not 
notedly recede from the present raugo of valua¬ 
tion, cheese has not yet reached its minimum 
price. The next month will, however, develop 
that opinion. In view of this condition of the 
trade, it is fortunate that the dealers, receivers 
and importers have turned their attention more 
to the economical handling, storage and ship¬ 
ment of these products than ever before. The 
principal receivers here are now experimenting 
upon the best method of preserving, daring 
shipment and while in store, the exceedingly 
delicate product, butter, and nearly all of them 
have refrigerating rooms for governing the tem¬ 
perature. 
There may be mistakes and consequent fail¬ 
ures in some instances, but the progress is in the 
right direction. Those conditions have been ne¬ 
cessitated by tbe very rapid strides made by the 
West in tbe production of better grades of but¬ 
ter, which shipped to this market in cars whose 
temperature is properly regulated, and immedi¬ 
ately transferred to storage rooms equally guard¬ 
ed as to temperature, it is thought may be kept 
in comparative safety during our warm season. 
The steamship companies, themselves, are pre¬ 
paring properly regulated storage capacity for 
its export, and a harmonious co-operatiou all 
around will ultimately, it is hoped, overcomo 
many of the difficulties heretofore surrounding 
the profitable handling of this important product. 
The danger to bo apprehended, to which our 
dealers are properly alive, is in the regulation of 
the temperature. Butter is exceedingly sensi¬ 
tive to atmospheric changes. At a uniform tem¬ 
perature, between 50 to 60 degrees Fahrenheit, 
it may be kept for any reasonable length of time. 
If, however, the temperature of the storage room 
be reduced to between 10 and 45 degrees and the 
butter bo taken out for use or shipment when 
the general temperature is from 70 to 80 degrees, 
it is in great danger of breaking down, losing its 
flavor and becoming rancid. 
The present consumption of butter at home is 
not satisfactory. The.ro are too many people out 
of employment who when at work are among the 
best consumers of this article, fur while we are 
comparatively a poor cheese eating people wo 
are emphatically groat butter consumers. The 
habits of different countries vary greatly in those 
respects. England, for instance, uses a great 
deal more chaeso. A knowledge of these char¬ 
acteristics is the sign- board to the direction 
which our efforts should take to foster, encour¬ 
age and develop our foreign trade in those pro¬ 
ducts, Wo give just here tbe exports of butter 
and cheese for several years past: 
BUTTER. 
9>S. VIII lie. 
1874 .5,83i.806 tUliT.OMI 
1875 .6.2SI2.571 1.240.2+1 
lH7ti.13,8.*T,81J 2,9 j3.7.’2 
CUE BSE. 
lbs. Value. 
95,St 17,325 13,071,91(1 
98.575,037 12,757,836 
100,179,390 11,817,000 
It will be soon by this comparative statement 
(hat our butter exports have fluctuated consider¬ 
ably, although during last year it far exceeded 
anything heretofore attained, while the prospect 
so far this year is, that it will go beyond oven 
the last year's figures. It shows auother fact 
also, that the quantity of butter we can 'export 
depends largely upon whether the foreign pro¬ 
duction being short, wo are able to ship it at 
prices at which they will take it. In choose, also, 
it will be observed that the export trade has 
steadily increased, in spite of the fact that from 
1870 to 1871 tho price as steadily advanced, wliilo 
fliueo that time it has as steadily declined. Those 
facta will be the more readily seen from tho fol¬ 
lowing table of average prices as deduced from 
tho figures above: 
average Price. Butter. Cheese. 
1874 . 25.15 1S.G7 
1875 . 23.60 12.94 
18711 . 21.31 11.79 
Horo it will be seen that in those years in 
which our butter exports have been tbe largest 
the average price has been the smallest, and wo 
may therefore concludo if we are to have any 
steady export trade for butter, it must be at as 
low a range of values at least as during those 
years in which our export was tho largest. As 
to the effect which these lower prices will havo 
ou tho owners of dairy farms, factories and 
creameries, we are not so well prepared to speak. 
One thing it seems to us is evident, they must 
adapt themselves to the situation. Our own 
State dairymen must either reduce the cost of 
production or increase tho quality of the product 
in order to compete with the growing Western 
dairy interest or change their investments into 
something that will pay them better, if they can. 
At any rate it is tbe part of wisdom to look tho 
situation squarely in the face aud prepare to 
meet it. We do not believe it is policy for them 
to undertake longer to control tho price of their 
produot by immoderate holdings for higher 
prices. If they do, in the end the result will 
surely be disastrous, for beyond what is being 
done it is impracticable to attempt to force the 
consumption of this product, and the production 
at present is more than the consumption will 
take if higher prices are insisted upon. 
COLIC IN HORSES. 
Dr. Cress*, tho well-known Vermont veteri¬ 
narian, in a recent lecture gave the following as 
a proper treatment for colic in horses: 
The most common kind of colic in horses is 
known as wind colic. This arises from fer¬ 
mentation of the food in the stomach, instead 
of its healthy digestion. If a horse is brought 
in tired aud is fed immediately, aud tills his 
stomach, there may not be sufficient ga 3 trio 
juice to perform its office. The food will then 
ferment. Soon the horde will bloat; the breath¬ 
ing becomes hard, with frothing at tho mouth. 
This may not ho coufounded with the hard 
breathing in lung fever, since, in the latter, 
there is uo bloating. 
The passages of the stomach and bowels be¬ 
come dogged with masses of undigested food, 
tho gas arising from the fermentation cannot 
pass out of tho stomach, which becomes distend¬ 
ed, and presses the diaphragm forward so that 
the lungs cannot expand, the breath becomes 
short and the rapid breathing will shortly induce 
frothing. If tho trouble reaohea this stage, the 
horse will rarely live more than an hour. Iu 
this disease, time is of tho greatest value. As 
soon as you see your horse Is bloating, give 
something to stop the fermentation. For this, 
a heaping tablespoonful of saleratus is tho best 
thing. Spirits of hartshorn in a dose of half an 
ounce, very much diluted, is also good. If now 
you havo checked the fermentation for five min¬ 
utes, the next thing is to mako tho gas pass off. 
To do this, give warm watery injections freely, 
injecting all the animal will hold, if it is a pail¬ 
ful. Turn tho horse’s head down hill, and use a 
small force pump, if you havo one, or if not, 
use a piece of rubber tube, which should be in¬ 
serted as far as it. will go with ease, and the end 
of the tube may then he turned up and a funnel 
put in, into which put warm water. After you 
have put. iu all tho horse will hold turn him 
about and let it pass away, aud repeat tho ope¬ 
ration till the bowels become freo, and tho gas 
passes off. Moantimo another baud should bo 
preparing a dose of physio, which should bo 
from one-balf to three-fourths of an onneo of 
aloes. This, if put into water by itself, will not 
dissolve, but, if put into a pint of warm water 
in which a heaping tablospoonful of saleratus 
has boon dissolved, the aloes will dissolve, and 
tho saleratus will bo useful as au antiseptic to 
stop the fermentation; to this can he added 
Borne molasses to mako it more palatable. 
Should the animal soem to be in much pain 
give two ounces of laudanum or an ounce of 
other, or half an ounce of chloroform. 
Should tho physio not operate in an hour, or 
half au hour, if it is a very sovero case, repeat 
tho doso, keeping up the iujoctions during the 
time. 
If there is stricture from kinking of the bow¬ 
els. there will bo no help. Tho lecturer had 
known a horse to die in thirty minutes, in spite 
of all efforts. Aconite is sometimes given to 
cure colic, hut it was of no value; nor is salt cr 
vinegar, or both, of use. Chalk and vinegar, 
wbioh are sometimes given, the chalk first and 
then the vinegar, will alone produoo colic, and 
should never be given, as tho effervescence may 
give pressure sufficient to burst tho bowels. In 
no event take out tbe animal and run or trot him 
about, nor rub his belly with a chestnut rail. 
The course sometimes adopted of laying the 
horse on his side, and getting a heavy man with 
thick boots to walk across him, back and forth, 
is also useless aud cruel in tho extreme. If the 
horse can be saved, it will bo by the uso of injec¬ 
tions and physio. 
---- 
JUDICIOUS HORSE BREEDING. 
More than once wo havo denounced in those 
columns the extravagant attention of late be¬ 
stowed on the breeding and training of horses 
so as to render them capable of transient bursts 
of great speed. Wo havo insisted that these ani¬ 
mals are, as a rule, of little or no practical util¬ 
ity, while all accessories connected with them, 
and with the seenus in which their efforts are 
displayed, have an extremely demoralizing and 
vicious tendency. As circumstances and obser¬ 
vation have impressed us strongly with this con¬ 
viction, we welcome all who may contribute with 
us towards the introduction of a wiser system of 
breeding horses for utility rather than vain os¬ 
tentation. Mr. II. G. Crick more lately delivered 
an address in this connection before tho Now 
York Farmers’ Club, from which wo mako tho 
following brief extracts: 
Having endeavored to show that there is a 
market for our horses, the next thing is to show 
how the market can be supplied, and in this re¬ 
spect I must crave your attention for a moment 
and travel directly from the subject-matter of 
this paper. As a turf reporter it has long seem¬ 
ed to me that nearly all State and Couuty Socie¬ 
ties have been somewhat neglectful of their 
true interests, and instead of encouraging tbe 
breeding of nseful animals in their immediate 
districts by offering encouraging premiums for 
young stock, brood mares and stallions, they 
have offered a few cheap medals, with little or 
no attention or accommodation to exhibitors or 
exhibited. At the same time they paid too much 
attention to tho trotting of a lot of worthless 
geldings, which for any real use were not worth 
their shoes. 
Instead of risking so much money on “ exhibi¬ 
tions of speed," the societies should buy a half 
or quarter Hambletonian stallion, or a thorough¬ 
bred stallion—-the get of Lexington, Australian, 
or in fact, auy woll-bred stallion -possessing 
hone aud substance, with good trotting action if 
a trotter—a horse with intelligence, that would 
at once win tho eye, and if necessary pass the 
inspection by a German or Russian government 
inspector. Any association adopting Buch a 
course, with tho presum ption that the horse 
would be in tho hands of au honest, capable man, 
devoted to his business, would in a few years 
introduce a new source of wealth to their mem¬ 
bers, instead of their mares, as is now often the 
case, dropping worthless colts and fillies, pos¬ 
sessing neither shape nor strength, and often in¬ 
heriting diseasoB rendering them at five years 
old only fit to drag out a miserable exiatonco in a 
brickyard. Such an association would accom¬ 
plish at least one object for which it was organ¬ 
ized. Not only would the mombors of the asso¬ 
ciation benefit by the services of their stallion, 
but new interests would spring up in the vicin¬ 
ity. Every breeder would naturally eudeavor to 
show the best stock, and in course of time 
‘•horse fairs" would become one of our most 
interesting spring and autumn holidays. Buyers 
would bo attracted to tho neighborhoods that ex¬ 
celled in any special breeds. Some counties 
would excel in carriage horses ; others in saddlo- 
horsos. One would become famous for its 
chestnuts; another for bays, blacks and greys, as 
Lincolnshire iu England is famous for its roans. 
A few words more on the subject or stallions. 
Fanners and breeders cannot bo too particular 
to what they breed their commonest mares. 
Cheap service by some big, peripatetic, soft-look¬ 
ing brute, with a pedigree that is said to rim 
back for a century or two, should be especially 
avoided. Tu fact, it should bo mado a criminal 
offense for any man to “ tramp” through the 
country with a stallion claiming a pedigree that 
iB plainly false. But what would bo better, in 
my estimation, is that tho several Stato govern¬ 
ments should take the subject in hand. No stal¬ 
lion should be publicly advertised without first 
having been duly examined by a competent vet¬ 
erinary surgeon, and if any pedigree is claimed, 
it must be vouchod for by proper proofs, the evi¬ 
dence of which shall he duly set forth in the li¬ 
cense that those controlling the stallion Bhal! bo 
compelled to exhibit. No horse should bo licensed 
for such public service that docs not come up to 
a standard to be prescribed by a .State agricul¬ 
tural board. Of course, the care must not be all 
on tho part of the horse—tho maro should at 
least bo as healthy, of good size, and properly 
taken care of, at all times. 
SPRING LAMBS. 
Messrs. Bi.ackwere Bros, think it would 
oblige many to bo told how one might have a 
lot of lambs ready for market at any given time. 
This can bo easily enough done, but there is 
some doubt whothor the price of very early 
lambs would be high enough to pay for the 
extra feed for the ewes. From the fact that a 
late correspondent of the Rural says that only 
about two cents per pound more would bo given 
for such lambs than for sheep, while in a former 
issue it was stated that eggs aud cow’s milk 
should bo fed to them, 1 iufor that it is alto* 
gether a different quality of meat that is sold 
for lamb iu New York and in England. Iu tho 
latter country early lambs aro Bold at about half 
the age at which they are put upon the market 
here, aud it iB quite a grave objection that they 
should have had aught but ewes* milk. 
If it is desired that tho lambs Bhould be born 
in Jannary, the ram should go with the owes in 
August, and in order to cause the owes to breed 
thus early, they should he put on a very good 
and fresh pasture, and have some grain, or any 
rich food which, in conjunction with the change 
to a first-class pasture, will bring them into sea¬ 
son. Keptomber is the [usual time for well-fed 
owes to mate with tho ram, but extra feed and 
a good pasture will, in a very few days, induce 
every ewe in the flook to do this. To avoid any 
necesHity of giving the lambs food, tbe ewes 
should eat freely of bran aud oats, and be sup¬ 
plied with bay, cured green, and mowed so young 
as to be oapable of forcing a great flow of milk. 
Of veal tbe best quality is that made from calves 
to wbioh no food has been given except milk, 
and lambs would, likewise, be of much finer 
flavor if they could have all tho milk they could 
suck. George Gardner. 
—---■ 
SHEEP DIP. 
We receive many letters during the year 1 ask¬ 
ing for information in regard to destroying ticks 
and scab on sheep. These pests are very inju¬ 
rious and no flock can long remain profitable if 
infested with such vermin, as every Bhepherd 
knows to his cost. Tobacco has been the great 
remedy for many years, but lately tbe great 
insecticides carbolic.and cresylic acids Lave come 
iuto almost general use, being both safe and in a 
form for immediate use, which cannot he said of 
the old kinds of Bhcep-dip, especially thoso in 
which very caustic liquids were used. Conse¬ 
quently we confidently recommend “Buchan’s 
Cresylic Sheep-Dip," advertised in our columns as 
a safe and potent remedy for the various para¬ 
sites infesting the skins of sheep. Among 
many farmers there is a disinclination to use any 
novel recipe or invention, yet fresh discoveries 
are being daily made and, in its way, tills Is not 
tbe least nseful of them. 
