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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*.