306 
THE CULTIVATOR. 
Oct 
The above cut represents an “ Engine Well Pump/' 
manufactured by Cowing & Co., Seneea Falls, N. Y., 
and furnished by them at $18, iucluding hose and 
discharge pipe. It combines, say the proprietors, the 
principles of atmospheric pressure or suction with the 
Force Pump, and having an Air Chamber connected 
with it, is calculated to throw a constant stream It 
is adapted not only to the ordinary uses of a Well 
Pump, but also to the washing of windows, buildings, 
and vehicles, and the extinguishing of fires-. Having 
an Air Chamber it combines all the principles of a 
Double Acting Fire Engine !i With three feet of hose 
and discharge pipe, water can easily be thrown, over a 
two story building, and with sufficient hose can be 
earned over the entire premises. This we deem one 
of the most practical and useful improvements of the 
day, since every house in town, or country may have 
not only the conveniences «£' a good' AVell Pump, but 
at the same time be always supplied wtih a first rate 
Fire Engine. The working Piston, of this Pump is 
some 3 feet below the platform of the well, where is a 
small let-off which entirely prevents its freezing, if 
the well is covered tight. 
Directions .—When used as a Common Pump the 
bole in the top of the Air Chamber should be left 
open ; when used with the Hose it should be perfectly 
PREPARING POULTRY FOR MARKET. 
We have often noticed the careless and slovenly 
manner and little attention paid to the external ap¬ 
pearance of poultry offered for sale in our markets; 
and we have likewise noticed the ready sale and high¬ 
er price where due regard was paid to-have-the skin 
all sound and clean the breast not mutilated by a 
long cut, the shrinking skin exposing the drying meat 
covered with hay seed or chaff; but well covered all 
over with fat, of a rich golden yellow. Much of the 
poultry exposed for sale has been through the process 
of scalding to facilitate the picking; this practice 
should never be resorted to. It turns the rich yellow 
of the fat into a tallowy hue, and oftentimes starts the 
skin, so. that it peels off, unless very carefully handled. 
No cut should be made in the breast, all the offal*’ 
should be taken out behind and the opening should be 
made as small as possible ; the inside wiped out with a 
dry cloth, but no water should be used toeleanse them, 
with a moist <jloth take off the blood that may be found 
upon the carcase. In picking, great care should be 
taken not to tear the skin ; the wings should not be 
cut off, but picked to the end; the skin of the neck 
should be neatly tied over it, if the head is cut off. 
Most people like to see the heads of fowls left on—it 
makes a better show. The beads of ducks and geese 
should not be cut off.— N. E. Far. 
Much care and attention is required after the poul¬ 
try is dressed and cool, and it should be carefully 
packed in baskets or boxes, and above all, it should be 
kept from freezing. A friend, who was very nice in 
these matters, used to bring his turkeys to market in 
the finest order possible, and always obtained a ready 
sale, and the highest price. His method was to pick 
them dry, and dress them in the neatest manner ; then 
take a long, deep, narrow box, with a stiek reaching 
from end to end of the box, and hanging the turkeys 
by the legs over the stick, which prevents bruising or 
disfiguring them in the least. 
Too much should not be exposed at a time for sale, 
nor should they be hauled over too often. Appearance 
is everything with poultry, as well as other articles, 
and has great influence on the purchaser.— Dement. 
Poultry-Feedeng. —Poultry should b© fed regular¬ 
ly until wheat and oats are harvested, as this will pre¬ 
vent them from straying into the fields. When they 
have once acquired the habit of getting into-the grow¬ 
ing crops, hand feeding will, probably, not prevent 
them from straying. 
