in Fig. 300 rest on the intersections of the par. 
titions in the hall-way, and comes down far 
enough through the floor to receive stove-pipe. 
D, in Fig. 300, is for a dumb-waiter to the cel 
lar, or the space may be used for a china cup¬ 
board. In Fig. 208 it is the same, and by re¬ 
moving the china closet a door-way to the 
bath-room will form a communication to the 
dining-room, if preferred. A wood box is 
made in the partition so as to fill it from wood- 
room. 1 think all other arrangements can be 
seen at a glance. The plans are drawn on a 
scale of l-16th of an inch to the foot, and 
the size of most of the rooms in outside 
measurement, and, “of course,” these can be 
modified to suit the convenience of the owner. 
The kitchen in Fig. 300 may bo covered with a 
tin roof, nearly flat, so as to have no gutters 
next the main house. B. X. Hoxie. 
Cooksville, Wis. 
ment from the kidneys, naturally white, be¬ 
comes greenish, this being the surest symptom 
of all. 
Remedies: If taken at the outset chicken 
cholera may be cured, but wheu once well 
established in a fowl a complete cure seems to 
be out of question. Feed cooked meal mixed 
with gunpowder, red pepper and turpentine, 
a tablespoonful of each in a day’s feed for a 
dozen fowls, every other day for a week Or 
try bi sulphate of soda and water in the pro¬ 
portion of an ounce to a gallon, placed w here 
the fowls can drink it. Strong alum water, 
given three or four times a day—atablespoou- 
ful at a time—has also been rjco nmended. 
Also four grains of salt, ten drops of tincture 
Encalyptus globulus and a half teaspoonful of 
ground cayenne pepper in a teaspoonful of 
water. A remedy that has been successfully 
used is to give a feed or two every week of 
onion tops boiled and mixed with meal. 
If, however, a fowl has a severe attack it 
would be the safest for the other fowls if the 
diseased ones were killed and buried, since 
created a profound sensation among a large 
number of dairymen who were present at the 
exhibition, and it was the meanB of directing 
attention to an important feature in the 
cheese making art, which had not been fully 
appreciated previously. Many dairymen of 
long experience said they could not have be¬ 
lieved that the different proportions of reunet 
could have produced this result had they not 
seen the exhibition and made a test of tbe 
cheeses, and they attributed certain losses 
sustained by having bad-flavored cheese from 
time to time in their factories to this cause. 
Is there not some general rule then by 
which the quantity' of rennet to be used can 
be regulated? In good whole milk its temper¬ 
ature should be brought to from 80 to 84 de¬ 
grees Fahrenheit and a sufficient quantity of 
rennet added to coagulate tbe mass fit for 
cutting in from 50 to 60 minutes, this experi¬ 
ence has been found to to about right. Should 
■c- - m ^ the temperature of the milk be 
woop brought to from 90 to 96 degrees 
o x 9 '/2 Fahrenheit and the same quantity 
of rennet be used, the coagula- 
s tion will be perfected much sooner 
*— than when the milk is set at 80 
,EN 0 degrees Fahrenheit; but very high 
temperatures in setting milk are 
I not to be recommended. A few 
.——J years ago an attempt was made to 
// set milk at a very' high tempera- 
ture and do away with the subse¬ 
quent heating of the curds, known 
as the scalding process. This in¬ 
novation proved to be a miserable 
failure, the cheese turning out 
inferior. 
The rennet should be tested as to 
its strength and the milk brought 
to the right temperature so that 
uniformity in the process may be 
maintained. Of course, if the milk 
is nearly sour or is bad the action of tbe rennet 
will differ from that in milk sound and in good 
order. The point to which attention is called, 
is, that rennet cannot be used indiscrimin¬ 
ately or thrown into the milk in a careless 
“bap hazard” way to produce coagulation, 
but, on the contrary, its proportion must be 
nicely regulated to effect a certain and known 
result. When the usual “rennet-skins”, are 
employed by steeping to make the liquid 
rennet to be used, the greatest care should be 
taken to select only r sound and well cured 
skins. A tainted rennet is the source of in¬ 
finite mischief in the dairy and often so great 
is the trouble caused on this account that 
many dairymen and factorymen are using a 
Danish preparation of rennet of uniform 
strength and purity which has so far given 
very satisfactory' results. The cost, however, 
is more than for rennet made by steeping the 
veils or skins and using the liquid thus obtained f 
aud w'hen good sweet veils cannot be obtained 
or knowledge is lacking as to their selection, 
it is safer and better to use the Danish prep¬ 
aration at the higher cost. 
USE OF RENNET IN CHEESE MAKING, 
X. A. WILLARD, 
One of tbe important requisites in cheese 
making is the proper use of rennet for 
coagulating the milk. Rennet cannot be used 
in a “hap-hazsrd” way without endangering 
tbe flavor and keeping qimlities of the cheese. 
The proportion of rennet required will depend 
somewhat upon the temperature of the milk 
and its richness in butter fats. A very poor 
quality of milk, or milk that has lost a con¬ 
siderable portion of its cream by skimming, 
Heeds more rennet than very rich milk or that 
from which the cream has not been removed. 
The influence of fat in relation to cheese 
CLDSET 
Diseases ol Fowls, 
CHAMBER 
12X14 
Notwithstanding the fact that poultry 
yards not infected by disease at one time or 
another of the year are exceptional, I do not 
think there is any need of being troubled with 
these diseases if proper care and treatment 
are given the fowls. But rattier than speak 
now of what might be, providing all condi¬ 
tions were favorable, we shall need to take no¬ 
tice of w hat is, for there can be no dodging 
the fact that various diseases do exist among 
our domestic fowls. 
ROUP. 
Causes and Symptoms > This affection is 
not unlike colds with which human beings are 
troubled, and its causes are similar—ex¬ 
posure to cold, draughts, or wet weather, sud¬ 
den changes of temperature and the like pro¬ 
duce it. The symptoms are swollen eyelids, 
naming at the nose, frothy matter in inner 
corners of tbe eyes. In fact, if fowls are 
troubled with any disease in cold, damp 
weather, which cannot be readily named, it is 
a good rule to treat them for roup. 
Remedies: Nearly every poultry man has 
a favorite remedy for this and all other dis¬ 
eases, hence the tost thing to do in such an 
article will be to present some of the “sure 
cures,” leaving the best to be ascertained by 
trial. One remedy is to give a teaspoonful 
of castor oil every morning and feed with soft 
food and vegetables. Confine in a warm, dry 
place. The affected fowls should always be 
removed from the pen whore the other fowls 
are. Another remedy is to w r ash the head 
CHAMBER 
12 x 12 
LIVING ROOM 
16 X 16 
HALL 
BED ROOM 
I0~X 12 
CLOSET 
CHAMBER 
12 X 12 
CHAMBER 
12X14 
CLOSET 
PARLOR 
14 X 16 
VERANDA 
CLOSET 
Second Story.— Fig. 301. 
the disease is spread by feathers, excreta, etc., 
which may be picked up by other fowls. The 
disease germs are always taken up by the 
fowls in their food or in filth which they 
pick over. A pen where such fowls have been 
confined should be cleaned by washing the 
walls and perches with a solution of two 
pounds of sulphuric acid to a barrel of water. 
GAPES. 
Causes and Symptoms .—This ailment is 
too common to need much explanation. 
Whenever the chickens go about stretching 
their necks, gaping and sneezing, have no ap¬ 
petite and are stupid, there is little doubt as 
to the trouble. Here again filthiness seems 
to be the forerunner of disease; in fact, with¬ 
out cleanliness in the poultry-house and yard 
we need not expect to have our fowls escape 
disease of some kind. Gapes are caused by a 
little red worm that gets into the wind pipe, 
as nearly every one knows, but where the 
worms originate is a doubtful question. 
Remedies. —If taken early, give every 
day a bit of camphor as large as a kernel of 
wheat and put camphor in the driuking water; 
or give a little turpentine daily in meal, or 
put a tablespoonful of black mustard seed in 
a quart of corn meal. Turpentine will kill 
the worms and if a feather be dipped in 
it and passed down the trachea, by twisting 
it about all the worms may be touched and 
some withdrawn. The sneezing which fol¬ 
lows the application of turpentine will eject 
others of the pests. Sometimes the chicks are 
so harshly treated in this way as to make the 
remedy worse thru the disease. A hair loop or 
fine wire may to inserted and twisted in the 
same manner and the worms withdrawn. 
LEG WEAKNESS AND SCURVY. 
Causes and Symptoms .—Highly fed and fast 
growingchickens are most commonly affected 
with leg weakness. They may be seen stagger¬ 
ing around, unable to stand on their legs on 
account of weakness in them. This is a suffi¬ 
cient symptom. 
Remedies .—Give but little food aud with 
it three grains of ammonia aud citrate of iron 
dissolved in water. Dip the feet in cold water 
daily if the weather is warm. For scurvy 
legs wash them with a weak solution of sugar 
of lead and anoiut them* when dry, with au 
ointment made as follow: Lard one ounce; 
creosote, two or three drops; carbolic acid 
about the same. This should be applied just 
atnight. The fowls should to kept as quiet 
as possible. 
various other diseases. 
Diarrhoea .—Caused by cold wet weather and 
l>oor shelter commonly. Feed warm barley 
meal, aud give, four times a day, three drops 
of camphorated spirit on a pill of meal; or 
chalk, with boiled rice aud milk may be used. 
Pip .—This is caused by the formation of a 
scale on the tongue. Remove the scale and 
give two or three grains of black pepper in 
fresh butter three tunes a day fora week. 
Vertigo is induced by an undue amount 
of blood flowing to the head causing the fowl 
to run round in a circle or flutter about seem¬ 
ingly unable to control itself. The trouble 
may be arrested by holding the fowl’s head 
Ground Plan.— Fig. 298. 
making, as a means of breaking down the 
caseine and transforming the curd into a 
mellow, plastic article of food, is peculiar, but 
need not be discussed here. It will be sufficient 
to state the fact that in the use of rennet vari¬ 
able proportions should be employed in 
accordance w ith the amount of fat found in 
the milk. Thus a quantity of rennet found 
best for desirable result s in a cheese made from 
poor milk, would be altogether too large for 
a ctaeete made from rich milk. To show the 
influence which variable quantities of rennet 
may have on the character of cheese made 
from a given sample of milk, Mr. McAdam, 
of Rome, N. Y., made a notable experiment 
for the benefit of dairymen. He took a sample 
of good “whole-milk” and, dividiug it into 
several parts, employed different quantities of 
rennet for each and made them respectively 
into cheeses; that is to say, in one part he used 
rennet in the right proportion, increasing the 
quantity, in the others in variable ratios. 
The milk for the several cheeses was of one 
sample and of the same quality. They were 
all set at the same temperature, the curds 
worked, salted and treated throughout pre¬ 
cisely alike. The cheeses were cured by 
placing them side by side in the Bame curing 
room, and after remaining there a number of 
weeks they were exhibited at the great 
cheese fair of the “New' York State Dairy¬ 
men’s Association and Board of Trade” at 
Utica, N. Y. Here they were examined by 
the most noted experts in the country and 
afterwards the cheeses were cut and distribu¬ 
ted among factorymen and dairymen present 
BATH ROOM 
6 X 10 
A COUPLE OF CONVENIENT COT 
■TAGE3. 
DINING ROOM 
II X 18 
CHAMBER 
II X \Z 
A man who sets out to build a house costing 
$5,000 or $6,000 ought to be able to employ a 
competent architect, who can embody In the 
plan all the modern conveniences. But I find 
in my experience as a builder for nearly 30 
years that the majority of our farmers and 
the mechanics in small villages want a com¬ 
fortable and convenient bouse, costing from 
say $1,200 to $2,500. The majority of this 
class of people—that is, the wife and mother— 
do most of the housework, and to these the 
burdens must be lightened. In building a 
house there must to some beauty and har¬ 
mony in design as well as utility, and if the 
builder can unite the two he has attained one 
great object. 
The two ground plans shown at Figs. 298 and 
300 are not by any means perfect, but in the ar¬ 
rangement of the rooms I think they are con¬ 
venient for the class of families I have men¬ 
tioned. Plan Fig. 298 is designed for a Man¬ 
sard or a hip roof; Fig. SOO is for the ordinary 
quarter pitch in more common use. Fig. 298 is 
better adapted tn a village corner lot, aud as 
such it was erected for a doctor. Fig. 300 is 
to be built this season. The reader will see 
at a glance the arrangements of the rooms, 
und will notice that the principal rooms con¬ 
nect with folding doors, so that one stove or 
furnace can do double duty in warming all. 
The chimney, too, is located near the center of 
the house, so that the stoves can be set in a 
number of rooms. The chimney being large, 
will also serve as a sort of ventilating shaft, 
by placing a vertical register in it near the 
ceiling, thus cooling the rooms in bummer. 
Ther e should also be placed a register in the 
ceiling of such room, bo as to warm the sleep¬ 
ing rooms above in Winter. In plan (Fig. 300) 
the chimney starts from the foundation, and 
CLOSET 
PARLOR 
12 X IS 
BED ROOM 
II X 12 
LIBRARY 
II X 12 
VERANDA 
VESTIBULE 
6/6 
HALL 
BED ROOM 
12 X 16 
Ground Plan.—Fig. 300. 
and bill in tepid water and give one grain of 
sulphate of iron daily. Feed on out-meal 
mixed with chopped vegetables. Others 
swab the throat with copperas water once a 
day, and give a teaspoonful of chlorate of 
potash three times a day. A rath-r harsh 
remedy is to insert a feather dipped in nitric- 
acid into the nostrils, giving it a twist while 
in. Repeat two or three times a day, re¬ 
moving the scab before applying tbe acid. 
A bird affected with roup will bi almost or 
quite well within a week, or it will be dead; 
the disease runs its course rapidly. 
CHOLERA. 
Causes and Symptoms: Chicken cholera 
usually grows out of some neglect of caring 
properly for fowls, as exposure to dampness, 
lack of fresh water aud green food or filthy 
pens, though the more immediate cause is the 
microscopic organisms or bacteria that may 
be taken into the intestines and developed. 
Sleepiness and languor are among the tlrd; 
symptoms of the disease; the bodily temper¬ 
ature rises; blood circulation is affected, which 
causes a change in the color of the comb; di¬ 
arrhea sets in, and that portion of the excre¬ 
LIBRARY 
ioxio 
BED ROOM 
U X 14 
Second Story.—Fig. 299. 
that all might judge of the different samples 
and pronounce upon their merits. All the 
cheeses appeared to be well made, but the 
flavor of each differed from the otoer in 
accordance with tbe quantity of rennet em¬ 
ployed in manufacture. Tbe one having the 
right proportion of reunet w as in all respects 
an exceedingly fine cheese, perfect in flavor 
and texture and was so pronounced by the 
experts. The others were all imperfect, being 
“off in flavor-” in different degrees in accord¬ 
ance with the different proportions of rennet 
used in excess of the right. quantity. That 
which contained tbe largest quantity of rennet 
was well on toward decomposition and decay 
and was positively bad. 
Tnis exhibition, presenting a careful and 
well conducted experiment by one of the mos 
distinguished cheese makers in America 
VERANDA 
KITCHEN 
14 X 16 
WOOD 
7*/t X 10 1 
PANTRY H 
6 X 7*/a U 
PANTRY 
WOOD 
6X6 Iz 
0 X 9V2 
s 
KITCHEN 
