Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1874-03-07
Farm, Garden and Household.
Poultry Keeping.

Allow me TO makea statement in re-
gard To the profitableness of poultry
keeping without giving you details. l
find my "fowls" have averaged me one
dollar profit on each and every fowl
during the year 1873. 1 think there is
more profit on the non-setting breeds,
i. g., for eggs than chicks, but for
chickens, a Brahma and Dorking cross
is preferable, as the chicks partaking
of the Dorking qualities mature earlier,
and an improvement on hardness is ac-
auired from the Brahma blood---but
the most valuable acquisition to our
varieties of non-setters is the Brown
Leghorn, of which L spoke in a COM
munication to the Transcript, last sum-
mer. recently obtained Just an even
number of eggs from my B. l.. fowls,
with a number against them of 40 COM
mon hens while they numbered only
"a, and that they will do on an average
I think. Their color prevents hawks
from taking them, as well as their
sprightliness, while for beauty, hardi-
ness, edible qualities and early maturi-
ty, they excel all other breeds of which
I have any knowledge. Nor do l write
none to sell of these fowls at any price,
but they can be obtained of Massachu-
sets fanciers if not in Maine, though
they have been kept in New Hampshire
for many years---the farmers finding
them all right for their cold winters.
% g Household Receipts.
HARMLESS HAIR oURLILa LIQUID
M
hot water (not boiling), l quart. Stir,
and as soon as the ingredients are dis
solved, add three tablespoonfuls Of
strong spirits of camphor. On retiring
to rest wet the hair with tho above
liquid, and roll il in twists of paper, as
usual
To HAVE CoRNED BEEF JUICY. ---Afte1
it is cold, and not dry as chip, put il
into boiling water when it is put on tc
cook, and do not take it out of the po
when done, until cold.
STAINS FROM LINEN. TO restore liner
that has long been stained, rub thu
stains on each side with wet BROW
soap. Mix some starch to thick past,
with cold water, and spread it over the
soaped places /; then expose the liner
to the sun and air, and if the stains
have not disappeared in three or foul
days, rub off the mixture and repeat the
process with fresh soap and starch
Afterwards dry it.; wet it with cold wa
ter, aud put it into the wash.
What is Thoroughbred
What we call the thoroughbred horse
was created in England by the importa
ton of mares and stations from Arabs
and Barbary, and by the judicious
commingling of the foreign with ma
tive blood. Through contest of tn,
turf and the right kind of crossing, the
horse was gradually improved, or ele
waited to high standard of excellence
and these improved horses were thel
recognized as the progenitors of al
artstocratic race. Equine heraldry haC
had been made a science, and the brit
and pedigree of each horse of higl
breeding had been preserved in th,
Stud Book" Usage had deereed tina
an animal which can show an uncon
taminated pedigree for five generation
shall be classed as a thoroughbred
that is, no drop of cold or coarse BLOOD
must appear in the veins, the origin o
successive periods of reproduction
Five removes from common parent
age refine blood and make it aristo
cratic.
Foot Rot in Sheep.
An Australian correspondent O
Belts Messenger gives that paper th
following recipe for curing foot rot
which is much more convenient TO
owners of large focks than the rene
dies most in use here Make a solutio
of arsenic, OF. to the gallon of water
(The mineral will dissolve quicker
the water is boiled, with the additio
of little soda) Put this solution in
suitable trough and run the shee
slowly through the liquor once a wee
for two weeks. Then examine the feet
and if any remain not cured, pare ava
the separated portions of the hoof, S
that the liquor will reach all parts dir
eased ; then run them through ono
more.
Bad Butter.
A quite common source of bad fave
in butter is allowing the cream to n
main too long after Swimming and b
fore it goes to the churn. 1t is yer
important in making the fine avore
butter to get up the cream quickly an
skim before the milk has become oil
and decomposed. 1t should be churne
as soon as it can be ready after skin
ming. Sometimes, in the fall, cream
left to stand several days in the creal
pot before it has acquired the acidit
desired for churning. 1t is better I
place the cream for churning in ten
perature where the change to slightl
acid state is soon brought about, an
then churn at once.