458 
THE RURAL NEW-YORKER.’ 
June 30 
THE MANUFACTURE OF AN EGG. 
A Dumbbell Egg. 
I send a photograph (see Fig. 148) of 
two natural-shaped soft-tehelled eggs 
joined together by a tube an inch long. 
The two eggs measure six inches from 
tip to up. It was laid by one of my 
purebred Black Minorca hens. My seven 
hens, the months of April and May, laid 
DOUBLE OR DUMBBELL EGG. Fig. 148. 
385 eggs, making an average of 5 y 2 egg3 
a day, minus five. c. d. d. 
Ketchamville, N. Y. 
Do Hens Lay Bad Eggs ? 
Do hens ever lay decayed eggs? I 
would like the readers of The R. N.-Y. 
to answer that question. I have about 
100 henis. I sell all my eggs direct to 
the consumers; deliver them in the city 
of Cleveland, Ohio, once a week, and 
guarantee every egg to be strictly fresh 
and good. My hens have free range, are 
of mixed breeds, feed is all hard grain, 
corn, oats and broom-corn seed; feed 
morning and night. They do not have 
access to any filthy cesspool or stagnant 
water; I use china nest eggs exclusively, 
so I never leave a hen’s egg in a nest 
for nest egg. Eggs are gathered clean 
once a day. If we do find a stolen nest 
that we are not sure is strictly fresh, we 
use the eggs at home, and never put 
them with the sale eggs. Nobody ever 
handles an egg hut the Madame and my¬ 
self, and we have both of us handled 
poultry for over 50 years. We buy or 
get no eggs from anybody else. Our 
hens are in good condition, but not over 
fat. I have not had a sick chicken this 
Spring. But with all the above facts we 
are having trouble with our eggs. About 
a month ago a regular customer com¬ 
plained that my eggs were not fresh. 
She said that they had fried some in 
ham gravy, and that the yolks looked 
dark, and that they tasted strong. That 
week it migut have been possible tnat 
she got some eggs that had been kept 
over one week, as I had not quite sold 
all out the week before, but as the 
weather was all the time cool, and the 
eggs kept in a cool room, I am sure 
they could not have got very stale, as at 
the same time, and since then, we have 
been using eggs that we know were four 
weeks old and they were every one 
good. Two weeks ago the same pur¬ 
chaser again said that I was not giving 
her fresh eggs, and that she would not 
take any more from me. I told her that 
I knew positively that every egg I had 
given her the week before was strictly 
fresh, and I knew there was no chance 
for any mistake, but she insisted that 
they were not fresh, for she said that 
they boiled some and found two in 
which the yolks were dark-streaked and 
strong. I know that those eggs were 
not over a week old when I let her have 
them, so what can be the matter? 
I have a theory that there is some¬ 
times a hen that will lay eggs that are 
not in a natural or healthy condition 
from some abnormal condition of the 
fowl. I have several times in the last 
few weeks had eggs with two yolks, but 
that is quite a common affair, yet it is 
not strictly a natural condition. Again, 
I have had quite often this Spring very 
small eggs hardly as large as a pigeon’s 
egg, with a perfect shell filled with the 
natural albumen, but without any yolk 
whatever. I have had, perhaps, a dozen 
that way m the last two months. Has 
a hen ever been known to retain the 
yolk part of an egg long enough after it 
has matured for it to become stale or 
putrid, and then lay it with a shell, and 
have all the other appearances of a per¬ 
fect, good one? Here is a case for con¬ 
sideration. I once had a hen that would 
go on a nest and stay a while and then 
come off and cackle as though she had 
laid an egg, but there would be no egg 
there. She kept that up for several 
months, but did not lay an egg. When 
she was killed there was found in her a 
mass that would weigh a full half pound, 
which appeared to be composed of the 
yolks of eggs. It was matted together 
in layers that would separate in flakes 
when divided. It had a strong, rank 
odor. The eggs must have kept growing 
from the ovaries, and the yolk burst and 
then dried and packed together, form¬ 
ing the mass, and all the time being re¬ 
tained in the body of the hen. I have 
known two cases of that kind. 
There is one more thing that may pos¬ 
sibly help to solve the mystery of my 
recent bad eggs. The Madame says that 
an egg, if ever so fresh, when boiled in 
water that does not fully cover it, or if 
put into water that does not fully boil, 
will have a dark greenish-black film or 
streak outside the yolk next to the 
white. Who will help me out? 
Brooklyn, (X __ A. a. f. 
STERILIZING SKIM-MILK. 
In Bulletin 97 of the Kansas Experi¬ 
ment 'Station there is an account of the 
methods used in a Kansas creamery for 
sterilizing skim-milk. This is done in 
the tank shown at Fig. 149. The object 
of sterilizing the milk is to destroy the 
bacteria and thus make it keep longer. 
Creamery milk often gives very poor 
results. It is often carelessly handled 
in dirty cans and sours long before the 
calves can eat it. The sterilized milk, 
which is heated to 212 degrees, can be 
kept sweet for 48 hours. Calves do not 
like the cooked milk at first, but they 
soon ..earn to like it, and do much better 
on it. The bulletin states: 
Sterilizing the skim-milk has many ad¬ 
vantages besides improving the keeping 
quality of the milk. The milk taken to 
the creamery must be pure and sweet, or 
the skim-milk cannot be sterilized. A 
single can of sour milk in the sterilizing 
vat will spoil all the milk put in that vat 
during a run. For this reason, where 
skim-milk is sterilized, the patrons must 
deliver pure, sweet milk only, and not a 
can of tainted or sour milk can be accept¬ 
ed. This insures a better quality of but¬ 
ter than if some tainted milk is received, 
//T 
JENSEN SKIM-MILK STEKILIZER. Fig. 149. 
and both patron and creamery man get 
more from their sales. It is easier to 
keep whole milk sweet on the farm when 
the creamery sterilizes the skim-milk. 
The boiling-hot sterilized skim-milk is put 
in the patron’s can, and the heat immedi¬ 
ately kills all the germs in the can that 
might otherwise sour the new milk at the 
next milking. The women of the farm re¬ 
port from all parts of the State that they 
have much less work in keeping milk cans 
clean where the skim-milk is sterilized, as 
the boiling skim-milk gives the cans a 
thorough scalding. Sterilized skim-milk 
is very hot when it reaches the farm, even 
though the farm be a long distance from 
the creamery. That part of the skim-milk 
which is to be fed at night may be left 
untouched until feeding time, when, if too 
warm, it should be cooled to blood heat. 
That part of the skim-milk intended for the 
next morning’s feed, or that which is to 
be kept over Sunday, should be cooled to 
the temperature of well water and kept 
cool until fed. The milk should be warmed 
to blood heat just before it is fed. 
DOWN ON WOOL GROWERS. 
There is something the matter with 
the New York Journal of Commerce. It 
seems to think the American farmer has 
no rights which a townsman is bound to 
respect. Not long ago it hurt the olfeo 
cause by trying to help it. Now it opens 
on wool: 
The sheep owners never needed protec¬ 
tion. In the East sheep raising is mainly 
justified by the demand for mutton, and 
it is carried on purely as an incident to 
other farming. Even with mutton mar¬ 
kets at hand and a high rate of duty on 
wool sheep raising in the East has been 
decreasing. Most of the sheep raising is 
in the far West where lands are cheap, 
and the Government land is often used 
for pasturage; the expense of sheep rais¬ 
ing is no greater than it is in other coun¬ 
tries where the population is sparse and 
land is free or nearly so. For more than 
thirty years the manufacturers have made 
common cause, with rare exceptions, with 
the sheep owners led by some gentlemen 
from Ohio, where land is too valuable for 
other purposes to be given up to sheep 
pastures. The protective theory is a 
theory of the protection of manufactures 
and not of raw materials, and the manu¬ 
facturers of woolen goods would have been 
better off had they refused to aid the sheep 
owners, but got what protection they could 
and made a closer alliance with the con¬ 
sumers. 
That is about the first time we have 
seen in print what many manufacturers 
and dealers say in private. They need 
the farmer’s vote, and are very ready to 
make a combination with him before 
election. After it is all over, the public 
finds that the manufacturer has a much 
greater advantage than the farmer. Now 
they would turn around and take even 
the small advantage the farmer was able 
to seicure. The truth is, there are more 
sheep east of the Alleghenies now than 
there were in 1895. There are thousands 
of acres of land better adapted to sheep 
raising than to any other branch of 
farming. This idea of dismissing east¬ 
ern sheep growing with a wave of the 
hand will not do at all. We are glad to 
see such a paper come out bold-faced 
and state that the manufacturer simply 
wants to make the farmer useful to him¬ 
self. The farmer will have something 
to say about that. 
One of my near neighbors has a four¬ 
legged chicken. 
My Plymouth Rock had laid the eggs, 
And one—no other matched it; 
Produced a chicken with four legs. 
And Smith's old hen, she hatched it. 
The chicken is two months old and 
seems as lively as the rest of the brood. 
It walks on two legs while the others 
swing just above the ground. o. w. 
The Horse Crows Worse. 
From every standpoint: Humane, Saving of 
Time and Money, Knowledge of its Marvelous 
Efficiency, should induce every Horse-Owner 
to test 
Veterinary Pixine. 
“ I never saw its equal. Cured one of my horses 
of scratches that had resisted every known treat¬ 
ment for nearly three years, and also a bad case 
of greasy heel.” 
HENRY KELDER, of Henry Kei.dkk & Co., 
LiverymeD, Kingston, N. Y. 
It’s antiseptic, penetrating qualities make it 
i mpossible for any owner of skin disease to with¬ 
stand its healing power. Give horse no rest. 
Money back if it fails. 
At all Druggists and Dealers or mailed postpaid. 
■>j 2-oz. box, . ^5c. 
PRICE ^ ^-i b . b ox, . 50o. 
TROY CHEMICAL CO., 
TROY, N. Y. 
Breeders’ Directory. 
B n n —Thompson & Bradley Eggs only. Oir- 
■ I i III cular and 2c. stamp for your name 
l’rlces right. Smith's Potato Farm, Manchester. N.Y 
FfT's THAT HATrn Br.and W. Uocks.S.and Wh. 
CAlVlv) inai IldltH Wyaridottes, $l.50per 15. Ur. 
and Wh. Leghorns. $1 per 18. Wh. Holland Turkey 
eggs, *2 per 9. WM. McCABE, Kelsey, Ohio. 
Chester Whites, Holsteins and Choice E^s. 
A tine lot of young sows bred for Fall litters. 
Holsteln-Friesian Bull Calves of extra breeding 
Light Brahma and B. Bock Eggs: 15 for 75 cents. 
( HAS. K. RECORD. Peterboro. N. Y. 
POR SALE—Fine - Bred IIOLSTEIN- 
FltlESIAN Cattle, all ages and both sexes, at 
reasonable prices. Address WM. ROOD, 
Maple Stock Farm, Binghamton, N. Y. 
fallCDItl C E VC young Guernsey Bulls 
UUCnnaCI O and Heifers for sale, from the 
celebrated herd at Elkdale Stock Farm. 
I>. L. STEVENS, Prop., Elkdale. 
Pa. 
Some GOOD young 
JERSEY BULL CALVES 
FOR SALE at fair prices. No PLUGS nor un 
registered for sale at. any price. 
H. F. SHANNON, 907 Liberty St., Pittsburg, Pa. 
DELLHURST FARM, 
MENTOR, OHIO, 
has nearly 30 Holstein Hull Calves to select, 
from, and oilers sons of DeKol’s Butter Boy No 
19210, Royal Paul 22979 and others, having the much 
talked-of Pauline Paul and DeKol cross. Our Herd 
now numbers 150 head. Stock of all ages and both 
sexes for sale from Advanced Registry cows. 
LARGE 
ENGLISH 
BERKSHIRES 
Send for Catalogue. 
C. FRED. BOSHART. Lowville, N. Y 
■ 
WANTED 
—Married man to take charge 
Of dairy. 
F. H. GATES & SONS, 
Chittenango, N. Y 
WOVEN WIRE FENCING FOR SHEEP 
Best quality of galv. Wire, in rolls, 150 feet long, 24 
inches wide, $1.25; 80 inches, $1.48: 36 inches, $1.76. 
Our circulars give net prices of fencing for Cattle, 
Hogs, Sheep and Poultry. We ship from factory to 
farmer. JAMES S. CASE (Box N), Colchester, Conn. 
DEATH TO LICE 
D. J. 
on HENS and CHICKHN8 
64-page book prex. 
LAMBERT, Box 307, Apponaug, R. I. 
SHOO-FLY 
The only positive protection for Horses and Cowa 
NO FLIES, TICKS, VERMIN OR SORES 
Prevents Oharhon nn<l Texas Cattle Fever, becanso 
these diseases are spread by flies and ticks. Thou¬ 
sands duplicate 10 gallons. Beware of imitations. One 
cent’s worth saves 3 quarts of milk and much flesh. 
Don’t wait till cows are dry and horses are poor. If 
your dealer does not keep it, send us 25 cents for sum 
pie. Money refunded i f cows are not protected. 
SH00-FLY MFC. CO.,1005 Falrmount Ave., Phila, Pa. 
Cows barren s years 
MADE TO BREED. 
5*2 Moore Brothers, Albtnjr, Y, 
LiniSPJAWl 
Easily and thoroughly carad- ( 
New, common-sense method i 
not expensive. No care, f 
pay. FREE. A practical. Ill- J 
ustrated treatise on theabso S 
lute cure of Lump Jaw, free to 
readers of th ispaper. 
Fleming Bros., chemists. 
Union Stoek Yarils, Chicago, UL , 
THE CHAIN HANGING 
CATTLE STANCHION. 
The moBt practical and humane Fastener ever in 
rented. Gives perfect freedom of the head. Illus 
trated Clroular and Price free on application. 
Manufactured by O. H. ROBERTSON, 
Forestvllle, Conn. 
JJored COW TIE 
Ids them firmly, draws 
m forward when lying 
vn, pushes back when 
nding, gives freedom 
bead, keeps them clean 
f r. NEWTON CO. 
Death to Heaves, 
Coughs and Distemper, 
is NEWTON’S CUKE. 
Best references. $1 W can. 
Newton House Remedy 
Co. (Y>, Toledo, O. 
The National Live Stock 
AND DAIRY SHOW, 
August 20 to 24, at Mt. Gretna Park. Pa M 
offers large and attractive premiums. This, in 
connection with the Mt. Gretna Agricultural 
Mechanical and Industrial Exposition, will make 
it the largest attraction and best place to sell 
stock. Write for Premium List and space. 
W. M. BENNINGER, Supt., 
Benningers, Northampton County, Pa. 
