gss 
THE RURAL 
PRIL'SO 
and pictured this excellent |breedj[repeatedly. 
The animals are hardy, good for milk and but¬ 
ter, and make flue beef. There is plenty of 
room for this breed. 
VETERINARY TREATMENT OP INTES¬ 
TINAL AND LUNG WORMS IN LAMBS. 
C. W, G., Front Bun, Pa ,—Some valuable 
coarse-wooled lambs grew well until they 
were three to five months old, then ceased 
growing and declined in flesh till iliarrbcna 
set in,when they died. They coughed more or 
less. I gave the flock tar, but it did no good 
except to the old sheep. As a last resource they 
were fumigated with sulphur several times a 
month in close box stalls. Then they began 
to cough and sho w other signs of uneasiness, 
Twice a week I gave oil of turpentine in doses 
of two tablespoonfuls in half a pint of gruel, 
having just before giveu them ground gen¬ 
tian, giuger and sulphate of iron—half an 
ounce per lamb. All did no good. I have 
found partial help in sulphur fumigation, but 
I regard it as dangerous; for afterwards the 
lambs would die from what, I believe were its 
effects on their luugs. In some t here were 
swellings under the jaws. Chlorine gas is, 1 
believe, the specific for bronchial parasites, 
but it must he used with caution. I made it 
in a large, tight box in which there was but 
one hole, iuto which the sheep’s head was 
thrust half way for a dozen snifl's, and l think 
one application enough where the parasites 
are so numerous as to be found in bunches, as 
was tho case in my best ram that -lied. Some¬ 
times, however, two or three applications may 
be required. One effect of the presence of 
lung worms is sometimes a consolidation of 
the bronchial capillaries. The affected ani¬ 
mals also suffered a good deal from profuse 
diarrhoia, Tho flock had access to low, wet 
grounds where staguaut. water and water ' 
f plants abounded. What would have been the 
most effective treatment/ 
ANSWERED BY DU. JAMES LAW. 
Like all diseases that multiply by the in¬ 
crease of parasites—visible or microscopic— 
lung worms are best dealt with in the way of 
prevention But as this is rarely done, the 
parasites attaiu to such extraordinary preva¬ 
lence iu soils, waters and fodders as to produce 
the most aggravated types of the disease, that 
resist all ordinary measures. The lambs re¬ 
ferred to at once show by their profuse diar¬ 
rhoea that they suffer quite as much from 
stomach aud intestinal worms as from those 
of the lung?. Luckily the former arc more 
easily dealt with than the latter, and do not 
so readily, if at all, produce the same irreme¬ 
diable destruction of the animal tissues. But 
iu lambs so seriously ill as those above re¬ 
ferred to, the final effect ou tho strength is 
such that we are debarred from all use of 
harsh and debilitating remedies, and must 
rather use those that act as tonics aud cor¬ 
dials. 
For the internal worms iu such cases, it 
is well to employ finely powdered areca nut, 
iu a dose of a dram for each lamb twice daily. 
This will at ouoe tend to check theexhaustiug 
diarrhoea and to destroy the worms on which it 
depends. It may be conveniently adminis¬ 
tered in ground feed or with milk or gruel 
from a bottle. If the lamb is a strong one or 
if constipation sets in. three ounces of olive 
oil and a teaspoonful of laudanum will assist 
materially iu getting rid of the worms. Fur¬ 
ther, as atonic and vermifuge, Fowler’s solu¬ 
tion of arsenic may be given to each lamb iu 
a dose of 10 drops twice daily. 
For the lung worms few things will compare 
with the fumes of burning sulphur, which are 
alike mild aud reasonably effective for those 
worms that are Lee iu the air tubes so that 
the gas can reach them. But some of the air 
tubes in the lungs are so blocked with mucus 
that it is impossible for tho gas to penetrate 
them, especially on a first application, and by 
following G. W. G’s plan of several fumiga¬ 
tions per month, the first will not serve to 
clear the way for the second. To make pro¬ 
gress the fumigations should be repeated at 
least every day, aud if they can be given 
twice a day, so much the better. Then the 
destruction of the free worms and the astrin¬ 
gent action of the gas concur in lessening the 
secretion and o]>ening the way for a deeper 
penetration of the fumes next inhaled, and in 
this way daily progress may be made towards 
clearing the air passages of all free parasites. 
This process of destroying the free lung worms 
may be assisted by smearing the breast of 
the lamb with camphorated spirits of wine, so 
that it may be continually inbaliug the vapor¬ 
izing camphor. Again, if it is desired, the 
sulphur fumes may be replaced by chlorine 
gas set free by the action of sulphuric acid on 
common table salt, to which has been added a 
little black oxide of manganese. In using j 
this the precautions mustlbe redoubled, as the 
gas is very irritant and. suffocating. The sul¬ 
phuric acid must be added only in drops, aud 
the. administrator must not drawn breath 
while Ins head is over the vessel. 
It must not be forgotten that most of the 
female lung worms, full of eggs, and of the 
young just hatched, arc encysted iu the air 
cells and cannot be reached by auy agent 
token iu with tho breath. The camphor and 
arsenic may reach them to some extent, but 
nothing can bo relied ou to destroy thorn that 
would not also endanger tho life of the sheep 
quite as much. These encysted worms can be 
certainly destroyed only when they have suffic¬ 
iently developed to make their way out iuto 
the open air tubes, when they may be reached 
by fumigations. It must, further be borne in 
mind that these eueysted worms set up such 
destructive changes in the lung substance, 
that large portions of these organs are broken 
down aud destroyed, aud though every worm 
in the body wore killed, the repair of this dis¬ 
integrated lung is very slow aud imperfect at 
best, anil in many cases impossible, As well 
expect an old consumptive tnau whose luugs 
have been largely broken down by the forma¬ 
tion and softening of tho tubercles to survive 
or to re-acquire sound luugs as to expect bad 
cases of lung worms to recover or to do welt. 
After the sheep has passed a certain stage of 
lung disease and disintegration, it is a doomed 
animal ou account of such destruction of lung, 
even though it were possible to promptly ex- 
pel every worm from its body. To allow lung 
worms free access to the system, therefore, 
and then expect to save the entire flock is an 
altogether unreasonable expectation. The 
true remedy for this, as for all parasitic dis¬ 
eases, ism prevention. Even iu the desperate 
case of n flock destructively infested with these 
worms, this principle cauuot safely be ignored. 
It were folly to expect to rid the lambs of 
their unwelcome guests, if we still furnish 
them with water or fodder charged with the 
eggs aud embryos of the worms; or if we pas¬ 
ture thorn on lands formerly occupied by in¬ 
fected flocks. 
Cornell University, Ithaca, N. Y. 
Pmrij ijiu'ibant'vij 
DAIRY NOTES. 
T. D. CURTIS. 
SALTING BUTTER WITH BRINE. 
This is a practice coining into vogue among 
progressive dairymen. Novices often fail iu 
their first attempts. In all eases allowances 
must bo made for the amount of water iu tho 
butter before the brine is added. Iu butter 
worked and packed for market, it amounts to 
12 to 15 per cent. Butter lying loose in the 
granular fomi contains considerably more 
water—say 15 to 20 per cent. The brine may 
bo saturated, but when applied it is diluted by 
tho water in the butter. IJpnce results under¬ 
salting. Salt enough should be added to the 
batch to saturate tho water in the batter—say 
to the amount of about 20 per cent, of the 
weight of the water, which euu readily be es¬ 
timated at about 20 per cent, of the weight of 
the butter. Thut is to say, there are about 20 
pouuds of water in loo pounds of butter. This 
calls for about seven and u quarter pouuds of 
salt. Either brine salting or stirring the salt 
into the granular muss of butter is far prefer¬ 
able to working in dry suit, which never cau 
be evenly distributed through the butter. 
The brine touches and covers every grauule. 
GOOD CHEESE. 
There appears to be a growing demand for 
good, palatable and nutritious cheese for home 
consumption. In many localities in the West 
there is more money in cheese than iu butter. 
The writer knows of a, case last season, in 
Kansas, where a farmer made first-class sweet- 
curd cheese and sold it all summer long for 
12fa cents a pound, while his neighbors made 
their milk into butter and sold it for 10 to 15 
cents a pound. He got hi’* cents for 25 
pounds of milk, while his neighbors got not to 
exceed 15 cents, but had about live cents' worth 
of skimmed milk to feed. But. uo one need expect 
to make money out of sour, soggy cheese, out 
of which the flue butter fats and a large pro- 
portion of the phosphates Imve been cut with 
acid. It is not much of a cheese maker who can¬ 
not make his cheese firm enough without sour¬ 
ing thocurd in the whey. Finer cutting, more 
scalding, higher salting, and holding the curd 
longer before putting it to press, all have the 
effect of making the cheese firmer. 
FREE SALT FOR TnE DAIRY. 
Our best dairymen find foreign salt a neces¬ 
sity in the production of fine dairy goods. 
They will have it, but are taxed ou every 
pound of foreign salt they use. This would 
be all right if the tariff did any good. It has 
not increased the quantity of the manufac¬ 
ture, or Improved the quality of American 
salt, while the revenue is not needed by the 
Government. Fishermen and meat packers 
get a rebate on all exported goods salted with 
foreign salt Are dairymen entitled to less 
consideration ? Justice aud common sense 
call for tho repeal of the tariff on salt. [For¬ 
eign salt in bags, sacks, barrels or other pack¬ 
ages is taxed 12 Cents per 100 pounds; 
in bulk, the tax is eight cents per 100 pounds. 
—Eds. 
COLOR AN IMITATION. 
TnAT is a sound, common-sense opinion of 
the Court of Appeals of the State of New 
York which declares constitutional the statute 
prohibiting the imitation of butter by color¬ 
ing. Coloriug is one of the most, effectual 
means of imitation. The bogus butter manu¬ 
facturers should, therefore, be prohibited from 
resorting to it. The opinion of tin? court re¬ 
ferred to suggests that coloring common dairy 
butter to give it tho hue of flue June butter, is 
a fraud and ought to be prohibited. Consum¬ 
ers will not object. 
VALUE OF DAIRY PRODUCTS. 
According to the most careful estimates 
which I am able to make, the value of the 
dairy products of this country in 1880 was 
¥780,415 ,088—the items of which are *10,822,- 
050 for increase in the number of dairy cows; 
¥270,709,087 for butter and cheese; *300,000,- 
000 for milk consumed in its natural state; 
$1,547,588 for condensed milk: ¥73,594,785 for 
the mauure made; ¥30,000,000 for the product 
of cows kept iu villages and cities as family 
Cows; *47,333,003 for the skimmed-milk and 
butter-milk fed, aud ¥30,477,275 for the cow 
beef produced Is there another single inter¬ 
est that equals this? 
MILK FEVER. 
As this is a critical season and milk fever 
is likely to cause more or less trouble aud 
loss, a few words on the subject will not be 
out of place. Cows should not bo given heat¬ 
ing or stimulating foods for several days be¬ 
fore coming in, nor should they be in a ple¬ 
thoric condition or over-fnt. A relaxing diet 
is best; but a cow should be in a thriving con¬ 
dition. In case of attack, if the cow is robust 
uud has a strong pulse, bleeding is recom¬ 
mended. But if she is run down uud weak, 
she needs stimulating. The following is rec- 
commended by a dairyman of long experience 
and remarkable success as both a preven¬ 
tive and a remedy: Give 25 drops of tincture 
of aconite iu water every six hours until four 
doses are given; between doses admiuister an 
ounce of pulverized charcoal in cider to the 
number of four doses. This is said seldom to 
fail in producing the desired result. 
HEATING SEPARATOR MILK. 
There is complaint that milk from the 
separator sours very quiekly. Its exposure to 
the air loads it with microbes or ferment 
germs. Hence, heating it to destroy the 
genus is recommended. Wo are told that an 
experiment in the Fort Atkinson, Wis., 
creamery showed that milk heated to 140 de¬ 
grees by the introduction of steam kept sweet 
three da 3 r s, while that not heated soured iu 
one day. The phi losophy is simple and sound, 
aud will work well iu keeping milk at all 
times. Destroying the ferment germs by the 
application of heat always prolongs the keep¬ 
ing quality. 
A Texas Dairy.— The severity of Northern 
winters compelled uio to seek the warmer 
climate of Central Texas iu this place. The 
change of location forced a change of busi¬ 
ness. A mercantile life of 30 years had not 
entirely blurred the recollection of days spent 
on the farm when a hoy. My wife aud 
daughters were glad to help me; we gave par¬ 
ticular attention to dairying and fruit rais¬ 
ing. From a single pair of Jersey calves of 
Albert 44 and Pansy 8 strains, we have raised 
a fine little herd of thoroughbreds and many 
choice grades. Many of our cows can muko 
two pouuds of butter apiece per day without 
forcing. My wife and daughters had never 
made u pound of butter until they came here. 
They reud the Rural aud other good papers 
and study the work out by actual practice. 
From Januury 1st to April 10th they have 
made 1,000 pouuds 11 ounces of butter from 
10 cows. Wo find a ready sale for such but¬ 
ter at 50 cents per pound. 8 . L. B. 
Hutto, Texas. 
must not be done. The most important essen¬ 
tial to early chicks is warmth. If they are so 
kept that they are at no time exposed to cold 
or dampness, they will grow one-third faster 
than if but little care is given. A chick can 
be made to weigh two pounds when 10 weeks 
old ami ou less feed than is usually required, 
provided it is kept in warm quarters, and as 
warmth is cheaper than food, the proper ac¬ 
commodations should l»o made when large 
numbers arc raised; but if a few broods are to 
be cared for by liens, tho number Of chicks 
with each hen should not exceed eight. Giv¬ 
ing from 12 to 15 chicks to u hen only causes 
the surplus to droop aud die as soon as they 
grow too large to nestle under her. 
In feeding young chicks, keep in view the 
fact that all birds feather very quickly and 
grow rapidly when young, and the chick is uo 
exception. In the early stages of the growth 
of the young the parent birds endeavor to 
supply as much animal or nitrogenous food as 
can be procured, and the rapid growth al¬ 
ways causes the young to appear hungry. 
The practice of feeding corn-meal to chicks, 
and then expecting them to thrive, has en¬ 
tailed loss. The corn-mcal is excellent as a 
warmth producer; but unless the chick is sup* 
plied with something else it will perish. 
Young chicks do not require any feed for 
at least 30 hours after they are hatched. 
Do not feed hard-boiled eggs, as diar- 
rhoea will be the result. The best food that can 
be prepared may be made by mixing two 
pounds of corn-meal, one pound of middlings, 
one pound of ground meat, two ounces of 
bone-meal, a tablespoonful of salt, and a 
tablespoouful of bread soda. Mix with milk, 
if it is convenient, but water will answer. 
Bake it like bread, aud crumble, feeding 
every two hours. After the little things are 
ten days old, keep cracked corn, screenings, 
and hay seed before them, and give a meal 
of finely chopped meat twice a week, not 
overlooking mashed potates, chopped cab¬ 
bage, lettuce, or anything they will eat. 
The mixt ure need not be cooked after they 
are two weeks old, but should bo scalded. 
This food enables them to feather without 
beiug weakened, and if they are kept warm 
aud dry, aud allowed all the drinking water 
or milk they desire, they should reach two 
pounds’ weight iu ten weeks after being hatch¬ 
ed. 
When the young chicks or young rurkeys 
■suddenly begin to droop, without any appar¬ 
ent cause, look for lice. Young turkeys are 
out easily raised, but one half tho farmers 
attribute the difficulty to dampness, iu-breed- 
ing, or the food, when the real difficulty is 
lice—not the little mites that crawl over 
your lianas, and which cau be seeu only by 
close observation, but the large lice, which 
may be usually found on the head and neck. 
Fivu drops of carbolic acid in a tablespoonful 
of lard, well mixed, is an excellent and safe 
remedy; but only a small quantity should be 
used, aud that on the head, neck and vent, al¬ 
lowing none on the body. It is not necessary 
to say the coops aud hens must be looked after, 
also, ns all lice on chicks come from the hens. 
Keep the hens clean aud the chicks are safe. 
With the advent of April youug chicks of 
one pound weight each, were selling iu the 
New York markets at 50 cents per pound. 
AN OLD POULTRYMAN. 
AN EGG ACCOUNT. 
I keep my egg account as shown at Fig. ISO. 
I take a board 0x12 inches, planed ou both 
THE CARE OF YOUNG CHICKS. 
The art of successfully raising young chicks 
to profitable age must be acquired. It is not 
difficult, but there is something to learn, not 
so much in what must be done, as in what 
Avam. 
Fig. 130. 
sides. Three wooden pointers, like those in 
the picture, are screwed on to it, so they can 
be uioved through half the arc of a circle— 
something like oue of the hands of a clock. 
The first half circle is divided into spaces 
from one to ten, the second from 10 to UK),aud 
the third from 100 to 1,000. The other side of 
the board is ruled as shown at the right-hand 
side of the cut. The names of the mouths and 
other items noted in the cut are written upon 
