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A Varied Diet for Fowls.
There are no animals more ornniv
erous than fowls ; fish, flesh, herbs,
and grains being devoured by them
with equal relish. We say equal, for
though they commonly pounce upon
meat with greater avidity than grain,
this is generally because it affords a
rarity, and a flock kept for a while
almost entirely on animal food, will
show the same greed for a few hand¬
les ot corn. Now, those animals
accustomed to use a varied diet should
not be c mfined to an unvarying one.
There are, indeed, some species which
are kinds naturally limited to one or a few
ol food. Thus, cattle do well
enough, although kept month after
month on grass alone, and a tiger will
tlirive with nothing but lean meat
upon his bill of fare. 13iU with other
animals, as with the human race, for
instance, the case is different; for no
person can inaintaiu the highest
efficiency when confined to one article
ol foot). No matter how fond wo may
be of a particular dish, wc lose relish
for it when allowed nothing else for a
number of consecutive meals, and the
intense craving for variety indicates
as its source something more than
mere appetite It gives ovidonce of
real necessities of the system which arc
constantly varying with the changing
circumstances of weather, employment
and other conditions. The fondness
lor variely shown by fowls is as sig¬
nificant ol real needs as we have found
it to be in ourselves. In purveying
lor them a judicious variety, selected
from the three general divisions; ani¬
mal food, fresh vegetables, and grain
is, at all seasons, absolutely necessary
tor young and old, in order to make
will them perfectly thrifty. True, they
not starve on hard corn and wa¬
ter, neither will they pay a profit so
kept. The kinds of grain allowed
must be varied the week through,
consisting ground, of corn, ground and un¬
raw’and cooked; oats, ground
line; wheat-bran and middlings, wheat
in the kernel, barley and buckwheat;
rye may be given occasionally, and
brewers' grains, if convenient. As
for animal food, the choice of suitable
and economical kinds depends upon
locality. Near the shore use clams,
and cheap sorts of fish, boiled. In
some parts of the country young calves
can worth, be bought for what their skins
arc and the carcasses boiled in
an arch keltic, the flesh being so
tender that fowls can pick it from the
bones without any mincing being re¬
quired. Tallow chandlers’ scraps arc
very good for poultry. In warm
weather, fowls generally find all the
auimai food they need, such as worms,
bugs, etc. The fresh vegetable de¬
partment may be filled with young,
tender grass, in Summer, cut from a
lawn where there is a fine growth,
every and morning when the dew is on,
thrown to such fowls as arc yarded.
Poultry at liberty should be allowed
access to a plot kept closely shaven,
lor grass soon grows too rank. Somc
times it is convenient to feed the
young beets, oni -ns and lettuci s that
are thinned from the rows, to poultry
that are kept shut up. In Winter,
chop up carrots, turnips, beets, man¬
golds, or cheap seeding apples, if the
latter can be afforded, and to teach
the fowls to eat these, thoroughly mix
with meal till appetite is acquired,
when they may be given alone, raw
and cookod. Boiled potatoes and raw
cabbaged will generally be eaten
without previous training, and this
fact indicates that they are the best
vegetable food for Winter. Remem¬
ber that a varied diet, consisting of
grain, vegetables and meat is essential
to success wiih fowls.
Requisites in Butter-Making.
At the late meeting of the
National Dairymen's Association,
Mr. II. C. Greene, who is interested
iu the creamery at Woodcockboro,
Pa., detailed the processes adopted,
and gave some valuable hints, which
have general application. Tlic first
three essentials in the producing of
good butter are light, air, and tem¬
perature, as applied, to the milk while
the cream is rising. Light is neces¬
sary, first, because it is essential to
neatness, and secondly, because it
develops color in the c:cam, and color
is not less an element of good butter,
thau flavor or texture. A proper
circulation of air is needed to carry
off the odors which arise from milk
that has not been properly cooled and
deodorized previously ; while a right
aud uniform temperature is required
to preserve the milk sweet a sufficient
length of time to allow the cream to
rise, and also to secure the rising of
the cream soon enough to prevent its
becoming bitter.
If kept at a temperature of 58 de¬
grees, the cream will nearly all rise
in thirty-six hours. It ought to rise
at least in forty-eight hours. If kept
at 66 degrees, the milk will usually
become sour in twenty-four hours,
while the cream will have become en¬
tangled to a greater or less extent in
the coagulation, and can never make
its way to the suiface. At 46 to 50
degrees, milk will remain sweet sixty
to seventy-two hours, and even then
it may be converted into tolerably
rich skim cheese, because at tins tem¬
perature it is held in a thickened con¬
dition approaching that of syrup, a
condition unfavorable for the rising of
those minute particles of oil, which,
when collected upon the top constitute
cream. To secure the greatest
amount of cream, the milk must be
kept in a condition of sufficient thin¬
ness to permit these particles, which
are the highest part of the milk, to
icach the top, at the same time it
must be sufficiently cool to retard the
formation ol acid. It is found that
these conditions are more effectual
and more cheaply secured by the use
(f cold water than by any other
means. * t
It was formerly supposed that shal¬
low pans, presenting produce a broad surface
to the air, would the greatest
yield of butter, but experiments seem
to prove otherwise. We not only get
as much cream by using the deep
pails, with small surface, but
wc got cream much better iu quality,
and producing a better qaal ity* of b.it
tcr. Probably this fact is owing in
part to the cream not becoming dried •
on the surface with the pails, as it
does with pans. i’he time at which
to obtain the greatest amount of the
best butter is at the period at which
the cream has become densest, and
while it is yet sweet. It may then be
more perfectly separated from tue
caseine; therefore the butterwill con¬
tain a greater per cent, of oil, and
less of curd. Still it cannot be denied
that there is at this point a very con¬
siderable amount of butter left in the
milk. If mi’k is skimmed just at the
souring point, and after it is in the
curd-vat it is found too far advanced
to make a card, and steam is applied,
raising its temperature to 68 or 70
degrees, there will be thrown to the
surlacc an amount of cream well worth
saving. Such cream when churned
separately, will yield of butter about
one fourth as much as ordinary cream,
but it will be of an inferior quality.
Respecting the length of time re¬
quired to throw up all the cream, ex¬
periments have shown variable re¬
sults at different limes, and under dif¬
ferent circumstances. He had ob¬
tained the greatest yield of butter by
taking off the cream just at the point
of souring, though there is but 'ittie
during the last twelve hours. The
bulk of cream rises quickly, while the
residue rises very slowly. The tern
perature *of cream should never be
allowed to rise over 66 degrees, if you
wish to preserve a rich color and per¬
fect texture in the butter. A tem¬
perature of 70 degrees affects very
seusibly both color and texture.
Neither should it be kept so cool as to
prevent the formation of the proper
degree of acidity. Cream taken
from milk twenty-four hours old, will
generally become sufficiently 3our in
twenty-four hours, if kept at 6*2 to 64
degrees. Mr. Greene said that cx
periments repeatedly tried, fully con¬
vinced him that it is not profitable to
churn sweet cream, notwithstanding
it is practiced by a few skillful per¬
sons with success. Not, as many
suppose, because sweet cream requires
more labor in churning than sour, for
the reverse is true, but because he
lias obtained a yield of 20 per cent,
more butter from sour cream, and the
difference of quality is also the same.
Sweet cream butter is of fine texture
and delicious flavor, but lacks solidi¬
ty, and in a warm room melts down
very quickly, while our cream butter
has a co user and firmer texture, re¬
taining a chemical butter, element not found
in sweet cream and th >ugh iUt
flavor and aroma may not be quite as
fine, they are longer retained. In
comments upon this part of Mr.
Greene’s address, a member remarked
that it is better to churn twice thau
to wait for the last particle, cream to
rise, before churning at all.—
Southern Planter and Partner.
The Delaware Grape. —This, to
0 tr fancy, almost the best hardy grape
in the market, says the Practical
Farmer, always attractive, with its
compact bunches, clear color, and fine
flavor, has one drawback: it is in many
locations a poor grower.
WILLCOX & GIBBS
SILENT
6 l ID 0 ■HEMIHOVM
A PERFECT WONDER
In it* Simplicity, Noiselesane**, Strength of
Stitch and Beauty of Finish. Ha* a patent device ,
which prevents its turning backward.
NEEDLE IS SELF-ADJUSTING,
and cannot be *et wrong. Ita Ilemmer*, FcUer,
and Braider are acknowledged
Superior to all Others 1
It luma, fels, tucks, eorJu, quilt*, braid*, em¬
broiders, and doe* all sort* of plain aud fauey
sewing with neatness and dispatch.
IT RUNS SO LIGHT,
That LADIE8 IN FEEBLE HEALTH may use
WITHOUT INJURY
Iti* warranted to give satiatactiou in every respect
4W Send for a Circular containing full informa¬
tion, notice* from the Pro**, Testimonial* from
tho*e using the Machiue, etc. We refer to any one
using ibis Machine.
FOR SALE. AT MANUFACTURERS* TRICE8, BY
WILCOX, GIBBS & CO.,
No. 148 Bay St, SAVANNAH.
BAKER & ANSLEY,
No. 207 Broad St., AUUUSTA,
GENERAL AGENTS for the States of Georgia aud
Florida,
*W-Also, by the following Agent*, at the same
prices, with expenses from Sa\anuah aud Augusta
only added:
Mrs. Ann E. Chapman, Columbus, Ga.
Mrs 8. Andouin, 2d st., M<won, Ga.
Anderson A Co., Fort Valley, Ga.
Mrs. M. K. Leonord, Talballon, Ga.
Brantley A Pringle, Sandemille , Ga]
R. Stokes Sayre, Stilesboro, Bartow, Ga.
13. F. Johnson A Co., Fatonton, Ga.
J. M. Blalock, Carrallton , Ga.
13. G. Smith A Co., Cuthbert, Ga.
Mrs. Wilder A Morse, Forty th, Ga.
Mrs. M. C. Goodwyn, Barncsville.
Mrs. 8. F. Taylor, Griffin, Ga.
Tibbs, Kenner A Co.."Dalton, Ga.
Foster A Harlan, Calhoun, Ga.
Miss Lizzie Lawes, Fewnan, Ga.
W. 8. Jackson, Went Point, Ga.
E. A. A J. W. L. Smith, Monroe, Ga,
T. 8. Hundley. Wai'rcnton, Ga.
E. Remington A Son. Thomasvillc, Ga.
Mrs. E. Johnson, Bainbr'vlge, Ga.
Mrs. Jennie Richardson, Albany , Ga.
Wni. A. Smith A Co., Valdosta,, Go.
Baldwin, Harper A Co., Dawson, Ga.
John 11. Pate, Hawlcinwille, Ga.
C. 13. Seymour, Lumpkin, Ga.
Smith A Bro., Palmetto, Ga.
Wm. A. Graham, Fort Gaines, Ga.
W. U. Wilson, Tallahassee, Fla.
I N Hart A Co, A meric us Ga.
E L Felder, Perry, Ga.
W H Willis, OgUthorjw, Ga.
John Lord, Stockton, Ga.
J. O. Gailey, Agent, Athens. Ga.
Mrs. J. Richards, Thomson, Ga,
tff AGENTS WANTED In every Ccunty
feroughont the State to tell Machine*.
