and nearly died. Hot water and hot bricks 
relieved her, but it took a half day’s work of 
steaming to do it. She ate nothing for a 
week, and her pigs, when born, lacked a week 
of growth, and were so feeble they all died. 
It might have been inflammation of the 
bowels, quinsy, or any disease incident to such 
exposure. This “stand-anything” crotchet 
kills a great many pigs. I sat up all night 
this Spring with a young sow which had 10 
pigs,and then let them die, because [ could not 
help it. They were born before the proper 
time, and the cause was inllammatiou of the 
womb. There were 10 pigs alive and three 
dead oues in various stages of decomposition. 
The sow had beeu jammed or crowded by 
other hogs, and this killed these pigs and 
brought ou the trouble. 
inch space at the top. All with salt and pour 
on all the cold water it will hold. This will 
make a brine aud exclude the air. See that 
it is covered with brine as long as you keep it. 
When ready for market, pour off the brine 
and fasten on the cover. While kept, the tub 
should he put in a clean cool place, at about 
48 or 50 degrees, nud raised from the grouud, 
so that no odor or flavor shall be absorbed 
from it. Also, exclude the light. Much but¬ 
ter is spoiled because the proper precautions 
are not taken to keep it after it is packed. 
The beginner who carefully and intelligent 
lv follows the directions here given cannot 
fail to make butter that will ho above the 
average of the market. But no directions can 
be given specific enough to do away with the 
necessity of exercising judgment and common 
sense. These hints will answer as a general 
guide, but the teachings of practical experi¬ 
ence must regulate the details. 
churn, cover and dasher—if there is one, with 
cold water, at, say 55 degrees, or even at the 
temperature of cold well or spring water 
which remains the same Summer and Winter. 
Then proceed with the churning until the but¬ 
ter appears in grains or granules about the size 
of w r heat kernels. Here stop the churning aud 
draw off the butter-milk, if it can be done, or 
take the butter out into the butter bowl or 
on to tbe butter-worker, as the case may be. 
The washing and subsequent working and 
salting should be done in a room as cool at 
least as the temperature of tbe butter. If the 
air is warmer than the butter, it will not only 
soften it but condense ou the butter which 
will absorb any impurities or odors that may 
be in the air. This is au important point. 
WASBING AND WORKING. 
Keep the butter in a loose, granular state, 
pouring on and drawing off water—of coiwse 
agitating or stirring the butter while iu tbe 
water—until the water is clear. One wash¬ 
ing ought to be in weak brine, and it is a good 
plan to let tbe butter stand a half hour or 
more in tbe brine. This will enable a further 
washing iu water to more completely take out 
tbe albuminous and caseous matter, tbe pres¬ 
ence of which is what makes butter “go off 
flavwr.” The freer it is of these matters, the 
finer will be the flavor, and the longer it will 
keep. When the butter is thoroughly washed 
and is still in a granular state, carefully 
sprinkle ou the sale, which should he of the 
purest quality, even grain and freely dissolv¬ 
able. One ounce of salt to the pound is 
usually about right. Some waut an ounce 
and a quarter and some less than an ounce, 
down to none at all. So one m ust be governed 
in this by the tastes of his customers or the 
demands of the market. Stir in the salt care¬ 
fully and evenly, but do not work the butter 
any more than is necessary to make it into a 
compact mass. Working the butter after tbe 
salt is properly incorporated is injurious and 
causes a waste of salt. If a second working is 
ing skill that is simply marvelous. It is hard 
to say on what part of the frame of the prize 
Hereford more beef could be packed. The 
dairy qualities of this breed have uever been 
fully developed. It is preeminently a beef 
breed. It has the power of transmitting to 
its offspring not only its peculiarly “beefy” 
form, but its superior quality of beef. For 
this reason both thoroughbred and grade bulls 
are iu good demand for service on the West¬ 
ern ranches. Many stockmen in Ohio and the 
neighboring States find the raising of grade 
Hereford bulls a very profitable business. As 
“rustlers” these animals are said to be superior. 
We show at Fig. 445 a splendid specimen of 
this breed. The illustration is re-engraved 
from the London Live Stock Journal, This 
animal, Good Boy 7868, is the property of the 
Earl of Coventry. He is by the prize bull Fish¬ 
erman 51)13, out of Giantess, both prize-win¬ 
ners. Good Boy has been very successful in 
the show ring during the two years he has 
beeu before the public. At the beginning of 
the season he weighed over 2,2t)0 pounds. He 
has tbe true Hereford shape—thick,broad and 
deep, with short, thick legs. 
POULTRY IN THE MARKETS 
HENRY HALES. 
The question of the color of the skins and 
lej?s of poultry for the markets is one that has 
often exercised the breeder, and is one ou 
which he should be well informed. There is a 
preference in large markets for either yellow 
or pink legs. There is, no doubt, a reason 
for the different tastes, aud a little investiga¬ 
tion may throw some light on it. It is well 
known that fowls with yellow shauks have 
the fat on the body of a yellowish color also, 
while those whose legs are pink (sometimes 
called white) have a delicate, light-colored fat 
and flesh. The various breeds of fowls may 
be considered as belougiug to three classes iu 
regard to leg coloring—the yellow, dark 
and pink. s ', Fowls of the first class include all 
the Asiatics (except the black breeds), the 
Malays, all the Spanish breeds (except the 
Audalusians and blacks), the Dominiques, 
Plymouth Rocks and Wyaudottes. The dark 
legs embrace all black fowls, 
Hatnburgs, all the Polish and 
some Games, most of which 
are but little “off” the yel- 
^ low, being either greenish or 
|j bronze. The piuk legs include 
gw all the Dorkings, some Games, 
■ and the Houdaus, though the 
latter have some black specks 
on their legs when highly 
bred. By this list, it will he 
seen that all tbe fowls with 
P pink legs are the choicest of 
j ! table birds. Those with yel. 
low and greenish -yellow legs 
are next best, as table fowls ; 
while the dark-colored class 
includes most of the poorest; 
[ but exception must be takeu 
/ to the Langsbans and Black 
Games. 
,11 The European markets have 
pMS. a decided preference for pink 
legs, with the delicate piuk 
flesh that goes with them, 
plpjlgl-r^ The supply of these birds is 
_ by no meaus pure bred; very 
few have any pretentious iu 
1A— that direction, lieing simply 
crosses of these three breeds 
with common or local stock, 
the Dorking predominating, 
Games aud Dorkings being iu 
high esteem. Ln our Ameri¬ 
can markets the preference is 
to lacerate the gums, or to prevent the generally given to birds with yellow legs aud, 
jaws from coming closely together so that tbe of course, yellowish skins and fat; those in¬ 
pigs can chew well. When either of these 'dude the next choicest table fowls—Domi- 
troubles happens, the pig will not do well. uiques aud their crosses, and the Wyandottes, 
Worms iu the intestines make poor pigs, and and uiauy flue Games with greenish-yellow 
sometimes a pig is born weakly with an in- legs, as well as all the Asiatics aud Spanish, 
clination to ulceration of the lungs or liver, except blacks. Of these the best are the 
and the wonder is that more are not so born- American Dominiques, and many years ago 
Pure air is as vital to hogs aBto any other aul. these did not buve the yellow legs which are 
mals. Folks often act as if they did not know now demanded; but often their legs were as 
this, as they have a crotchet that a pig can white as those of the Dorkiugs, from which 
live anywhere aud breathe any foul air. Now they are descended. 
let it be remembered that a hoy is the most Perhaps the preferences in the different 
inclined, perhaps, of all our domestic animals. markets are not due to mere color alone; we 
to inherit and transmit constitutional weak- may look a little deeper for the real cause of 
nesses and peculiarities. This is no crotchet these preferences. The skins of the piuk 
of mine. An animal that perspires can throw fowls are tenderer than those of lords of other 
off, or out of the system, bad things, which colors, aud require more careful picking and 
the unfortunate pig cannot do. A pig re handling, whether they are picked dry or 
quires clean quarters and pure air. Doses of scalded. It must be a careful picker that can 
spirits of turpentine will remove the worms, pluck a fine, young Dorking without tearing 
and changes of food will often improve the the skin; and the same may be said with re 
condition. Pigs are sometimes confirmed gard to the Houduns and Games, aud when 
dyspeptics, aud theu they require regular they are plucked dry the operation takes i 
treatment. They should have light food and longer time than plucking by the ordinary 
charcoal, aud a little lino sulphur and salt all method of scalding, lu European market: 
of the time. Epsom salts are good for pigs, the chickens uro picked dry, and put up ii 
and a handful once a day mixed with the footl handsome shupo. In many markets sour 
would help to correct the stomach, give au have them drawn, and a white muslin clot! 
appetite and purify the blood. is wrapped around each bird. But for oui 
A pig is supposed to staud any kind of treat- markets fowls are scalded for plucking an< 
ment. Mistake. I bad a sow with pig turned are packed close together in large package 
out of her pen on a cold, windy day iu Winter. with nothiug between them, aud for sucl 
Result: she had inflammation of the lungs, treatment the yellow-skinned birds are mud 
FIG CROTCHETS. 
COL. F. D. CCRTIS, 
People have crotchets and so have pigs. 
The difference is that people have the most. 
Notions about color are common crotchets with 
the human family. I had a friend who 
claimed that a black hog was not lit to eat. 
Afterwards I sold him a porker, and selected 
a n*ce Berkshire pig, which he thought, not 
knowing its color, was the best pork he ever 
had. It did me good to explode that man’s 
crotchet about color, by telling biui the pig 
he praised so much was black. "Black teeth’ 
are another crotchet of some persons. Every 
pig is born with the little teeth on the upper 
j.iw and on the under one too, and almost 
every pig has these teeth discolored. Now 
and then they grow crooked or turn up so as 
BUTTER MAKING FUR BEGINNERS. 
T. D. CURTIS, 
given point of the lowered temperature the 
separation of tbe cream will be found about | 
the same in both cases, with 
this difference, that the slow¬ 
er cooling secures tbe denser 
and clearer cream. As to how ■,~ 
low the temperature should 
be run is a matter of dispute; 
but 1 am sure it should never / 'll 
go below 40 degrees Fahreu- /itO 
heit. Below this tbe watery 
portions of the milk begin to 
expand, and thus retard the 
rising of the cream by equali¬ 
zing the density. Besides, too 
low a temperature chills the 
cream and injures the product 
as to flavor and keeping qali- 
ty—just as the keeping qua¬ 
lity of meat or butter is in¬ 
jured by being put on ice, so 
that when brought into a 
warmer atmosphere they 
must be used soon or they . __r — 
will spoil. I feel quite cer- t === = 
tain that 48 degrees is as low 
as the temperature sbou Id go, 
and I prefer that it should be 
run slowly down to this point. 
The cream, after skimming, 
should be kept at about 00 de¬ 
grees until it begins to sour 
and is ready for the churn. 
This is a very good tempera¬ 
ture to chui’n at. Some churn 
at a temperature as high as 
04 degrees, aud some go as low 
as 55; but at the lower temperature more time 
is required for churning. The season of the 
year, the feed of tbe cows, and other things 
vary the churning quality of cream and call 
for a variation of temperature. Every dairy¬ 
man should test these things iu his own dairy 
and adapt his practices to the results. It is 
important that he should have a correct ther¬ 
mometer. 
CHURNING. 
This should be done witb a moderate motion, 
but a decided concussion. The old dasher 
churn,if the dasher is properly fitted,does work 
good enough. Bo does the revolving box 
churn, or the barrel churn turning end over 
end. [The swing churn is also good. Eds ] 
Avoid churns with complicated internal ar¬ 
rangements for beating tho cream, or any 
geared arrangement warranted to “churn iu 
five minutes,” They spoil the grain of the 
butter, make it salvy and greasy, and hurt its 
keeping quality. A churning that brings the 
butter in 15 minutes in tbe early part of the 
season, and from this to 00 minutes later on. 
is violent enough. The point to be looked 
after iB the equal agitation of the cream 
throughout the mass, so that every particle 
will get its due share of churning or concuss¬ 
ion The agitation should be equal, steudy 
and continuous to the end. As soon as there 
are signs that the butter is “coming,” (which 
may be known by tbe granular appearance of 
. he cream), it is best to rinse tbe sides of the 
HEREFORD BULL, GOOD BOY. (Re Bngraved from London Live Stock Journal.)Fig. 445 
given, let it be slight, of the most gentle kind, 
and at the end of not more thau two or three 
hours, and before the butter gets set and so¬ 
lid . More working than this does more harm 
than good. If the salt is what it should be, 
unless ihe butter bas been worked very free 
from water before saltiDg, it will all be dis¬ 
solved in less than an hour, and the aim should 
be to retain the brine throughout the mass of 
butter, to flavor and jjreserve it. Many first- 
class dairymen, who follow the granular pro¬ 
cess, give their butter no second working, but 
at once pack it and exclude it from the air as 
soon and as effectually as possible; for how¬ 
ever advantageous airiug may be to cream, 
by oxydizing certain oils aud developing 
flavor, it is very injurious to butter. 
PREPARING FOR MARKET. 
If you have special customers, of course 
you will put your butter up in such forms or 
packages as they may require. If it is put 
upon the market, it must lie put into tubs. 
Tne 50-pouud tub is a favorite size. The tub 
should he thoroughly soaked to get out tbe 
woody flavor, and scalded in saturated brine 
—that is, brine made as strong as it can he. 
Theu rub the sides of the tub, still moist, with 
dry salt, letting a little drop evenly over the 
bottom. If it is to be at once sent to market, 
til) to the top, cover it with a cloth wet in 
cold water or brine and cut to fit nicely, the 
eflges being carefully tucked around the sides. 
Over this sprinkle a thin layer of salt. If it 
is to stand auy length of time, leave a half- 
