New-York daily tribune., 1861-11-11


dry rpom Never pack until the birds srs tbo,ouy;,
cocl-'cs irozen-that you may allow after tbsy ar.
packed. Boxes for packing should hold about seo
pounds Dfy-eoods boxes, next to the largest s;,,
make good packages. See that your boxes are lOs.
tight, strong, cesn and packed entirely faII, Small
BIRDS viii do packed in good -four barrels.
Straw for packing must be bright, clean sweeA
aud free from cbaf and weeds. Rye strn,v !.
best of all. Shake it and sun il dry before yo~
pat it in the box. Then put layer Of siraw in
the bottom, aud Oh It course Of birds, all az near
Of size as possible, and smother layer Of straw.
Pit straw between the birds and the sdes Of tho
box. Some nice shippers wrap each bird in cieas
soft pcper. Lay them backs up and legs straight oat
bsbiud, aud stow suuEly, so tbst there can be no
msvemest TO produce chatting.
pofe st,sw is needed ia warm weather than when
it is cold asit absorbs the nostuys. Put straw o.
top, end pack the birds hst the I'd will have 10 bc
pressed down by considerable power,
Marls the address on the I'D of ,sac6 box very
plainly. Mark the side Of each package the con-
tents auanet weight with your own muse, that tho
coDsignee may know who ais from Ship BY express,
unless you ere situated line that will be cer-
tain to carFy.it through nearly as qsick by freight.
and send irvoice by mail Poultry designed for
Thanksgivingor the Holidays should bo large, fat.
and well dressed, and should be in market at least
two days previously Geese are used mostly at
Christmas. Small inferior poultry should not be
sent for the Holidays, If ever. BY following these
directions irst-c.ass poultry be safely sent from
almost any part of the country in quite warm Autumn
or Winter weather and will bring good price, even
when inferior poultry Is very plenty and low. Com
mission for selling poultry is per cent.
CIDER-IIow TO PREsxRvE IT SwEsr.-We are
called upon annually for the following useful nforma-
ton We give it once more, for the last time, pod
lively. VIII those interested please to take notice.
and preserve this item:
As 70 tue effect Of the sulphts Of lime on the CIDER
we can speak experimeutally. We used il In two
barrels last year $780, and the fermentation was
arrested exactly at the point it was when treated.
and part of the cider now in bottles is without
change So much for swcetness-that is all right;
but there is taste, or rather an effect upon the
organs of taste after the cider is drunk, that is nos
pleasant TO the palate. II may not offend Others AZ
much indeed, we know it does not. There 10
nothing Objectionable ON the Of health to the Ws
Of this preparation Of lime, and some rheumatic por-
sons think il beneficial This plan of preserving cider
is known as Prof Horsfords and the following direc-
tions are easily followed: When the cider in tho
barrel 10 undergoing q lively fermentation, add ~
much white sugar will be equal to half or three
quarters Of pound to each gallon of cider and les
the fermentation proceed until the liquid atsains tho
right to suit then add eighth to quarter oil
an ounce Of sulphte mot sulphate Of lime 10 each
gallon Of cider in the cask; first mixing the powder
In about a quart Of the cider, and then pouring IT,
back into the cask and giving it thorough shaking
or rolling. After standing bunged up a few dAys.
for the matter added to become incorporated with
the cider, it may be bottled or used from the cask.
Don't mistake the salphate of lime, which is nata-
raj production, and known as plaster of Paris, fog
suphite Of lime, which is a manufactured article.
and is worth by the barrel about 80 cents pound.
and BY the cwt. 6I cents. and by the single pound
50 cents 1t has been Of late years much used by
sugar.makers TO prevent fermentation OF canejuce;
and in our opinion it will be found more effective -
a preventive of fermentation than an arrester Of ie
after ii bas proceeded nearly to completion