The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1856-06-28

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hand the next year, and produced 100 head
which beat Mr.. Harris average 1928 pounds.
But Mr. Harris would not give it up so, and
followed them in 1855 with 100 head that
beat their average 2Sl pounds, the average
weight being 1912 pound, or 4O64 pounds
over his premium herd. The "infant" Of
the herd weighed $3.50 pounds. We can
come up to this in the items, in Caledonia.
County,if We can not come up to the number.
CARE OF CHIcKESs.-In rearing fowls
for the market, the early treatment Of chick
ems is Of the highest importance they should
be warmly sheltered and housed. and more.
over fed most literally at very short inter-
walls. If chicken receives a check in its
growth at an early age, it never afterwards
attains a large size, as the bony frame be.
comes set, and q stinted growth is the inevita-
bic result.
With good and abundant feeding, and the
advantage Of free run, in favorable wealth
er, Dorkings will become fit for the purpose
Of fattening at the age Of three to four months
in summer, and four to five or six in winter.
In order to be in the hiehest perfection, fowls
must be killed before they have arrived at
their full development; the male birds must
be taken when the sickle feathers begin to
show, or as the country women say, "when
their tails begin to turn" and the females,
while still pullets, !. e., before they have laid
-Er.
To MAKE Pure WINE OF APPLES. -
Being aware that much wine sold for pure
champagne was manufactured from cider
We informed correspondent . short time
since Of this fact in answer to bis inquiry. -
The following letter was elected BY the read.
ing Of the answer referred to-
MEssRs. EDroRs-I am we'll aware tina,
imitation wines are now extensively made in
the State Of New Jersey from the juice Of
the apple, and more from the Harrison appl.
than from any other variety, and the mos
of it is made at Newark. Those knowint
ones are correct with regard to its being
mixture Of poisonous drugs not ct for the hu
man stomach.
Having been in the horticultural business
for over forty years have had an eye singl,
to those spurious wines from the juice of til,
apple.
II is gratifying to me that when you com,
to taste my wine-which send YOU accom-
panying this letter-you will find vine,
pure article. free from all drugs, and not a,
imitation. The sample send you is eight
cen months old, and made after the follow
ing process:
Take pure cider made from sound ripe an
Piles as it runs from the press. Put 60 pound
OF common brown sugar in Is gallons Of tn
cider and let it dissolve, then put the mix
ture into clean barrel, and Gil the barrel Vi
to within two gallons Of beirg full with clea
cider; put the cask in cool place, leavin
the buns out for 4S hours then put in tn
bung, with small vent, until fermentatio
wholly ceases, and hung up tight, and in on
year the wine will be fit for use. This vii
requires no racking, the longer it stands up
on the lees the be:ter.-SrERNE BRONSO,
Etkhart, Ind.
1t will be observed that our correspondent
has, for the beEe6t Of all concerned, descr
bed the method Of making pure cider win,
and it is for us to say something resardiu
the sample he sent US. It is good cid.
wine, the best We ever tasted. II it had ar
fault. it consisted in being very little tt
sweet. This can be remeded by using le
sugar than the above named amount. A ba
rel Of cider contains 81 gallons. Wine fro
currants can be made in the same mann,
: exactly.-Scientifc american.