The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1857-11-14

''o'-~'~
means of reform in that country, has just
closed most successful exhibition at Water
food. The trials of implements closed with
very amusing one of churns, of which eight
were put in competition, viz:-Moore &
Clarks Yankee Hydrothcrmal American !;
Standings oval upright, worked by two dash
crs, turning inside: Stranahans barrel, old
fashioned pattern. turned round on Its own
frame: Richmond & Chambers, with double
dashers: Fishers obong. worked by lever
dashers: Gray's, the dashcrs arc two pertor-
atcd boards. with open ends, worked from
either end of the churn, and turning opposite
WAYS Shaw's upright round churn, with
pluncing dasher. worked by wheels, and Al
len & Mitchell's. worked by large fly-wheel
motion. lifting an upright plunging dasher.
on the principle of scale beam motion. These
were all supplied with milk mot cream, which
could not be obtained readily) according to
the request Or approval of the exhibitors. All
being in readiness. time as called, and it was
truly ludicrous to see so many active fellows at
work in right good earnest, some taking three
others two to one each. according to the size.
The Yankee cheered first having obtained
butter in ten minutes, but the subsequent
"gathering"wa was proportionably longer. he OBJ
tanned one pound of butter from three gallons
of milk. Stranahan next cried "butter! !" in
10 minutes. but he was considerable time
gathering" he obtained 3 lbs. II OF. from
legations of milk. Standing next called "but-
ter" 20 1-2 minutes. but he was 40 minutes
before it "gathered ;" he obtained 3 lbs. 6 o..
from - gallons of milk. Gray next announc-
ed butter, 81 10 minutes. and soon "gather-
cd;" he obtained 3 IA pounds from ~ gal
Ions. Fisher now said IL have butter" but
it turned out that he had churncd butter some
time previously, but it took him 80 l2 min
utes to complete his task from the commence
ment, his churn was very small he obtained
Ii ID. from ID gallons. Allen and Mitch
ell next cried "butter,' and it was "gathcred'
within 80 minutes they obtained 3 II lbs
from l l gallons of milk Shaw kept on for
one hour and fifteen minutes. but as no pros
rcct of butter appeared. he withdrew. This
churn dashcr moved too quickly. The prize
was awarded to Stranahan's barrel churn
POULTRY RAISING Hepo,ing.- Make
them fat. A granted, plump, fat fowl will
sell for double the price per pound Of a lean
one. \ liberal feeding. for few weeks be-
fore killing, will nearly double the weight
and double the price. making quadruple re-
turn for the finishing off food.
KiNing.-Kcep them from bruising them
selves. Secure the wings the instant they
are caught. and tie them behind the back
Tie the legs together. hang themupon a pole.
and then cut off the head with sharp knife
leaving as long neck as possible. Let them
hang until they bleed clean. Keep them from
food for two or three hours before Killing
Any grain left in the crop sours and materi-
ally Injuries the flesh if kept long before cook
ing
Dresxing.-Pick them dry, taking par
ticular care not to tear or bruse
their flesh. If scaldcd at all let it be
done quickly and in water not quite boiling
hot. Be careful not to rub off the outer thin
skin from the legs. If not to be packed in
boxes, after picking dry or scalding. wash
them i'll clean warm soap-suds, and "plump"
them, that is, hold them in boiling water
about five seconds. If to be packed for car
rying long distance do not wet them at all,
except to wash the neck. Strip back the skin
on the neck, cut off the neck bone, draw the
loose skin over, tie it tightly, cut OF the
bloody portion little way beyond the string
and wash off any blood, wiping dry. This
will keep them clean and bloodless and in
crease their saleablcncss.
Morketing.-Let them hang until entirely
cold, and then pack III rye straw if it be OBJ
tainable, putting them into boxes holding not
over 200 pounds. The packing straw should
be bright and clean, and it will be greatly i'm
proved by drying it in warm oven before
using. Put straw between the carcasses, and
around the sides of the box-enough to act
as spring to prevent bruising, and pack
straw closely under the cover. A little care
of the kind described above will greatly in
crease the market value. Most persons keep
hack all their poultry until Christmas or New
Years day. This is not always the best poll
cy. We have noticed for good many years
that poultry is scarccst and highest here for
few weeks before the holidays. This will
he the case this year. There will not be half
the usual demand for turkeys and other fowls
at Christmas, because majority of families
are economizing, and there will be great de-
crease in the number of the lower classes who
cannot afford to buy poultry at all, unless it
happens to be the cheapest food in market.
As soon as settled cold weather arrives.
poultry. if dressed and packed as above in
tight boxes, may be sent from the most West
crn states to this market Contract for the
through expenses and send to some reliable
commission dealer who will take the pack
ages in charge on their arrival, and dispose
of them at once. If YOU do not know Of any
other person here to cntrust thtm to, We think
you can rely upon Isaac linens, 226 Front
street We only know of him. that several