1853 . 
THE CULTIVATOR. 
223 
be expected from poultry keeping—1st, If their houses 
be damp, cold, unclean, or badly ventilated; 2nd, if 
the food they eat does not closely approximate to that 
which they obtain in a state of nature, via: a mixture 
of vegetable and animal food; 3d, if the water they 
drink be stagnant, the drainage of the manure heaps, 
&c.; 4th, if the strongest and handsomest be not bred 
from. 
Diseases and Remedies of Poultry. —Provide if 
you can a separate place for /the sick. 
Chipping. —This singular and fatal disease of the di¬ 
gestive organs often proceeds from exposure to wet or 
cold. Remove the chickens to a warm and comfortable 
place; if they appear very ill put them into wool or 
flannel; add to half a pint of thick gruel a dessert 
spoonful of linseed oil, give half a tea-spoonful in the 
course of the day. 
Flux. —Is generally produced by too much soft food; 
change of diet therefore is the best remedy, while rice, 
a little hemp seed, and whole wheat, are excellent. 
Gapes. —Give every other day from five to ten drops 
of spirits of turpentine, mixed with barley meal. 
The Pip. —Wash the mouth twice a day, with a 
mixture of equal parts of tincture of myrrh and water, 
a more simple remedy is to rub some common salt on 
the sore place. 
The Roup (the Gargle in Geese.)—This is one fatal 
result of ill-feeding and want of cleanliness. Medi¬ 
cine can do little, give one grain of antimonial pow¬ 
der twice a day in a little mixed food. 
Vermin. —Keep them clean; provide and keep dry 
dust for them to bask in; and also fresh fine gravel for 
the sake of the small pebbles which they need for their 
gizzards. 
iontestir CtoMiim. 
Currant Wine. 
The following directions for making Currant Wine, 
were furnished for the Cultivator in 1837, by a Tennes¬ 
see correspondent, who said — ec We are now using some 
wine, made according to this recipe, and find it decidedly 
superior to any foreign wine for the table. The import¬ 
ed wines are all too strong.” 
e< Gather your currants when fully ripe; break them 
well in a tub; press them through a sifter; then strain 
them through a flannel bag, and measure the juice. 
Add tw r o gallons of water to one of juice; put three 
pounds of New-Orleans sugar; stir it till the sugar is 
quite dissolved. In straining the juice of the currant, 
use a hair sieve, and not one of wire; then use a close 
tow linen-bag, and afterwards a flannel one, to pass the 
juice through. The<juice must not be permitted to 
stand over night. Observe that the cask be sweet and 
clean, and such as has never been used for beer or cider, 
and if new, let it be well seasoned. Do not fill your 
cask too full, otherwise it works out at the bung, which 
is injurious to the wine—rather make a proportion¬ 
ate quantity over and above, that after drawing off 
some of the wine, you may have enough to fill up 
the cask. Lay the bung lightly on the hole to prevent 
flies, &c., from creeping in. In three or four weeks the 
bung hole may be stopped up, leaving only the vent 
hole open till it has done working, which is generally 
the middle or last of October. It may then be racked 
off if you please, but I think it best to leave it on the 
lees till spring, and if not wanted for present use, it 
maybe left on the lees for two years without damage. 
“ When you draw off the wine, bore a hole an inch at 
least from the tap hole, and a little to one side of it, 
that it may run off clear of the lees. Some put in spirit, 
but I do not think it advisable. Do not suffer yourself 
to be prevailed on to put more than one-third juice, for 
that would render the wine hard and unpleasant, nor too 
much sugar, as that would deprive it of its pure vinous 
taste. It improves by age.” 
The annexed recipe, was sent us last year, by a friend 
in Utica, accompanied by a bottle of the-wine made by 
it, two years old, fully equal to any we have ever tasted. 
Currant Wine. —Strain the currants, which should 
be perfectly ripe. To each quart of juice, put a couple 
of quarts of water, and three pounds of sugar. Stir 
the whole well together, and let it stand twenty-four 
hours without stirring. Skim and set in a cool place, to 
ferment slowly. Let it remain three or four days; if at 
the end of that time it has ceased fermenting, add one 
quart of French brandy to every fifteen gallons of the 
liquor, and close the cask ti^ht. Bottle when clear; 
will be fit for use in six months, and improve by age. 
Green Ointment. 
Messrs,. Editors—I send you a recipe for making a 
salve, which has in some cases proved very useful. J. 
P. 
Recipe. —White pine turpentine, or white rosin of 
any kind—beeswax—mutton tallow—fresh butter, or 
hogs lard—verdigris—olive oil—oil of amber—oil of 
spike—of each one ounce. 
Directions for making. —Melt the beeswax, tallow, 
rosin and lard; then take the vessel from the coals, and 
put in the oils, and just before congelation commences 
put in the verdigris, and stir the whole with some con¬ 
venient paddle, till perfectly congealed. The verdigris 
must be perfectly pulverised before using. 
This salve has, under the divine blessing, performed 
great and wonderful cures on old ulcers, and in other 
cases where morbid matter required to be drawn through 
the skin, both on man and beast. 
To Make Pure White Soap. 
Take soda in crystals, and put it into a barrel with a 
layer above of quick-lime, and pour warm water upon 
it, suffering the liquor to leach out in the same manner 
that ashes are leached out in the woods for making crude 
potash. This liquor should be filtered through straw, 
so as to have it pure and clear. Its specific gravity 
should be 1.040 in the hydrometer. To every gallon of 
this lye, 11 lbs. of melted suet or white tallow should 
be added, and it should be kept boiling gently in a clean 
kettle for four hours. It should then be completely sa¬ 
ponified, which can easily be tested by immersing a flat 
knife in it. When completely saponified, it will shake 
on the spatula. The fire should then be drawn from the 
furnace, and a handful of salt, dissolved in cold water, 
thrown in. This is to cool the soap and separate it from 
the water. It can then be run off into frames, and 
when cool cut it into proper cakes. This is good soap, 
and is well adapted for making into toilet and other 
soaps.-— Scientific American. 
Preservation of Eggs. —In your last number, I 
noticed an advertisement of a recipe to keep eggs fresh a 
year, and the charge is only one dollar. Now, I will give 
you a recipe, by which I have preserved eggs fresh since 
last August, and the recipe that I took it from, said 
that they could be kept fresh three years, but I have 
never tried it so long, viz: one pint of lime unslacked, 
and one pint of salt, to a pail of water. If you con¬ 
sider this worth an insertion in your columns, please do 
o. A Subscriber. Blossvale, N. Y., April 8, 1853. 
To Preserve Eggs for one Year. —One pint 
quick lime, one pint salt, to three gallons water; no care 
is needed in putting in the eggs, as they will be right 
end up, and will settle just below the surface if propor¬ 
tioned right. J. M. W. Ogdensburgh. 
He who encourages young men in the pursust of ag¬ 
riculture is doing a good work for the morals of society 
a hundred years hence. 
