the anatomy of the parts-the broad flat sternum and a peculiarity on the lower articulation of the ribs, admitting readily of lateral expansion of the chest. If one side is affected, she will lie upon it or towards it, so as to free the other for respiratory purposes; and if both are affected, she will either stand, or lie upon the sternum, and occasionally on each side alternately. Auscultation is in this disease a valuable aid in enabling us to form a correct diagnosis, but it can only be practiced by those conversant with the healthy or unhealthy sounds of the chest, or by the scientific veterinarian-although I know many men, who from long and often dearly bought experience, can at once tell an animal afflicted with this disease, merely from the symptoms I have given, and without at all studying the condition of the lungs.

it.

cow to have it twice, or in more than one foot. Now I would like to know what causes it? What are the remedies for it? Whether it is contagious? and why they never have it more than once, or in more than one foot? It is a serious thing in a dairy. The cows lose flesh, shrink their milk, and do not get over it all summer, and some for a year or two. I would like to find a remedy for it, but still, as the old woman said about her cold, I would not care so much for the "ail," if I only knew what cured it. S. L. F. Palatine Bridge, N. Y.

We invite the attention of cattle raisers to the facts here stated, and shall be glad to receive any information founded on experience. We have heard or known of several remedies. We would propose one for trial, that useful, although we do not know that Wash the part well with a solution of

The duration of pleuro-pneumonia differs much in we think might be different cases, according to the age, breed and constitu- it has been tried. tion of the animal and the state of health immediately pre-chloride of lime, the strength of which to be according to ceding its contraction. Young cattle stand the disease well, that is from two to five years old; younger and above foulness of the disease. Then wash with Castile soap, and that again they have not the same capabilities of resisting apply a charcoal poultice. The latter may be merely a Cows of a medium size and weight, and well propor- mixture of fresh charcoal pulverized and mixed with tioned bone and muscle, such as the Ayrshires, stand well, meal. Perhaps this poultice would answer alone, after while on the other hand I have generally observed that simple washing. Currier's oil is said to be good, and poor, ill-conditioned cross breeds, and large, heavy bodied cattle sink rapidly. The incubative stage is said to extend may answer a good purpose in certain stages of the disto the sixth week; at least those who believe in its conta- ease. Tar, or rosin, heated on the surface by passing a gious or infectious character, do not consider their cattle thin heated iron against the parts, between the hoofs, has safe until that time has expired; indeed they often show also been recommended, but we think it not equal to the symptoms before that time, counting from the period when other remedy. Dadd recommends astringents and antisepthey were known to be in the vicinity of diseased stock, often just about the sixth week, but rarely after it, unless tics, after an ulcer has formed, as follows: Tincture of from some other cause not recognizable. The active matico, 2 ounces; pyroligneous acid, 1 pint; glycerine, 4 febrile stage rarely lasts over eight days, as the lungs become ounces. Mix these together aud saturate a small piece of early hepatized, typhoid fever sets in, and debility, follow-sponge, introducing it into the cleft of the foot. Wash ed by collapse and death varying from a fortnight to a the contiguous parts with the mixture, and bandage the hoof to secure the sponge. If there is any heat, keep the bandage moist with cold water.

month from the time the cow is first observed ill. Those

cases which last out through all the stages generally begin to recover tone and appetite in about two months, and some not till as late as the tenth or eleventh week.

The duration and comparative fatality of the disease is also influenced to a great extent by the amount and situation of the lung tissue involved; thus if both lungs are attacked at once, the case is very bad. At other times, one lung is affected near the centre of it; this also is bad, but not so much so as the other. Sometimes it attacks the lower edges of the lungs, and proceeds upwards and forwards. Such cases often get better, even although the whole lung be utterly useless for respiratory purposes, provided the opposite lung does not become involved, and I have known many cases get better where even both lungs were affected from the first, their lower and posterior edges being chiefly implicated. After much observation I have come to the conclusion that the danger is increased materially as the disease nears and involves the centre and anterior portions of the lungs, and more especially if the investing membrane of the heart become implicated. Also that the lung on the right side is.the one which is most frequently attacked.

We cannot throw any additional light on the cause.

[For the Country Gentleman and Cultivator.] DISEASE AMONG LAMBS.

MESSRS. L. TUCKER & SON-Noticing an article in the COUNTRY GENTLEMAN of June 12th, from W. D. Dickinson, upon disease among lambs, I will give my opinion as to what causes it.

Having lost a numher with the disease he describes, I think that high feeding just before the ewes drop their lambs, causes it. I never lost any by this disease before, and have raised every lamb from the same buck and ewes in about the same condition. I account for it in this way: Some ewes, lambing first and in good order, had fine smart lambs-others dropping their lambs a few days after additional feed was given them, had diseased lambs, living a day without getting up, having hound-like ears and large bunches under the throat. The greater share of them died. The diseased lambs were not dropped by the sheep in the highest order, but were from those that were strong and hearty, probably getting more than their Late of St. John, N. B. proportion of the grain. I am satisfied that the high feed just before lambing caused this disease; still all are liable to be mistaken. C. V. DEVENdorf. Mohawk, N, Y.

In my next I will follow up this subject, treating of its
nature, post mortem appearance and treatment &c..
R. RUTHERFORD, V. S.
Edinburgh, Scotland, June, 1862.

FOUL IN THE FOOT.

EDITORS OF COUNTRY GENTLEMAN-Can you or any of your readers give me any information in regard to the "hoof ail" in cattle. The cows on my farm have been troubled with it for 4 or 5 years. There are two kinds of it, one which breaks above the hoof, and another between the toes. The former is by far the worst form of the disease, and makes the cow lame for a long time, and is not at all effected by remedies which will cure the other. What causes it? The books say, wet pastures. My pastures are not wet at all; and it is only the new cows that are subject to it. Cows that have been on the farm for a few years do not have it. Nor have I known a

VERY WELL PUT.-Some one writes both gracefully and forcibly :-"I would be glad to see more parents understand that when they spend money judiciously to improve and adorn the house, and the ground around it, they are in effect paying their children a premium to stay at home, as much as possible, to enjoy it; but that when they spend money unnecessarily in fine clothing and jewelry for their children they are paying them a premium to spend their time away from home-that is, in those places where they can attract the most attention and make the most display."

[For the Country Gentlemen and Cultivator.] A NEW HORSE-POWER CORN-HUSKER. EES. CO. GENT.-I take the liberty to call the attention of farmers, to the fact that on the 24th Dec. last, I obtained letters patent for a machine to husk corn by horse power. I am persuaded that any farmer who raises corn, will gladly be excused from the necessity of husking it by hand, particularly when he understands the advantages this machine confers, and let me state some of them. The corn having been cut up as usual into rather small shocks that it may dry or season quickly, after which two or three teams and harvest wagons are taken into the field, and the shocks pitched and loaded on the wagons, and brought to the machine in the barn or wherever the corn and fodder may be wanted. The whole stalks and corn is then fed into the machine in the same way that wheat is into a threshing machine, and is cut into three or four inch pieces, when a blast of wind separates all the leaves, shucks and light stalks from the corn, making the most valuable kind of fodder for any kind of stock, and separating the heavy butts from the corn by sieves, and performing the operation with great rapidity so that with suitable attendance the machine will husk 1000 bushels or more per day. Thus as soon as the corn is dry enough, and before the fodder is weather beaten and almost worthless, it can be secured in the most beautiful condition, and stored in the barn as hay in one third the room it would occupy as stalks. This advantage alone is worth the price of husking. Again, two or three fine days is sufficient to secure a large crop from a host of vermin, and cold and changeable weather, not to say winter, and gives much more time for other fall work-saves a great amount of suffering from rhumatism, colds, &c., the common consequences of husking in bad weather.

We shall endeavor to have the machines manufactured by responsible men in all suitable localities. We feel assured that so soon as they are known, it will be difficult to supply the demand. Is not this good news for the

farmers?

Highland Park, Ill., June 26, 1862.

JOSEPH YOUNG.

REPORT FROM A ONE-COW DAIRY. EDS. Co. GENT.-Several of my neighbors have said to me this spring, "how much butter do you make from your cow?" The answer I have given them I place at your disposal, if you think it adapted to promote the objects of your paper.

Let me premise, however, that my cow-I have but one is seven years old this spring, of native breed and medium size. She dropped her last calf the 28th of March, having been previously dry about ten weeks. Her calf was sold when ten days old, since which time we have made 86 lbs. of butter.

But I wish to speak more particularly of the last month. During May we made from said cow 50 lbs, of butter, sold one quart of milk a day, and used what was neces sary in a family of ten persons, not less than from one quart to three pints daily.

"Oh pshaw!" says some doubting reader, "that's a yarn. I'd like to see the cow that did that. The sight of her would be good for sore eyes."

a

"I don't know," says another, "my neighbor tells me of cow he had which made 2 lbs. of butter a day, one season for a short time, during the flush of pasture. Per. haps she might have made 50 lbs. a month."

"Well, these are only one-cow dairies, any how," says the third, "and the cows were probably slopped all the time." To obviate all difficulties on this score, I will tell you how my cow has been kept. During the fall and early part of winter as long as milked, I fed my cows good ripe pumpkins twice a day. While she was dry she had only hay and cornstalks, what she would eat. After I commenced milking her again, I fed in addition beets, carrots or turnips, about half a bushel a day until

my small supply was exhausted, and afterwards gave, for about three weeks, corn and oats ground together, in the proportion of two parts of the latter to one of the former. This lasted till about the sixth of May, since which time she has had only what she gets from good fresh pasture. I allowed her to run in the field as soon always prefer to mix grass and hay, for a time, before the as grass started, which was about the 20th of April, as I one is entirely supplanted by the other.

This is the cow, and this her keeping, and before long I expect to hear of some others which leave her entirely in the shade. But I can't help it. Let the record of the those farmers discontented with their stock, who think best cows be made. One object to be gained is, to make a hundred and twenty pounds of butter a season, a pretty good yield per cow. We have too many such cows around, and too many farmers contented to have it so. It ought not to be. S. R. Clinton, June 4, 1862.

AMERICAN POMOLOGICAL SOCIETY.

meeting of this National Association, the undersigned, In conformity with a resolution adopted at the last President thereof, gives notice that its Ninth Session wil Society, corner of Washington and West streets, Boston, Massachusetts, on Wednesday, Sept. 17th, 1862, at 12 o'clock, noon, and will continue for several days. All Horticultural, Pomological, Agricultural and other kindred institutions in the United States and the British Provinces, are invited to send delegations as large as they may cultivation of fruits are invited to be present, and to take deem expedient, and all other persons interested in the seats in the Convention.

commence in the Hall of the Massachusetts Horticultura

for fruit that has occurred for many years, and it is anticiThe present season promises to be the most propitious pated that the coming session, which takes place at the same time with the Annual Exhibition of the Massachu setts Horticultural Society, may be made one of the most interesting which has ever been held by the Society. All the States and Territories are urgently invited to be present, by delegation, at this meeting, that the amicable and social relations which have heretofore existed between the members of the Society may be fostered and perpetuated, and the result of its deliberations, so beneficial to the country at large, be generally and widely diffused.

Among the prominent subjects to be submitted at this session will be the Report of the Special Committee appointed to revise the Society's Catalogue of Fruits, and thus to ascertain what varieties are adapted to the different sections and districts of our country. The various State and Local Committees who have not already made their reports on the revision are, therefore, solicited to forward them, without further delay, to P. BARRY, Esq., of Rochester, N. Y., Chairman of said Committee. And it is further requested, that all other reports, which are by the By-Laws made returnable to the General Chairman of the Fruit Committee, now deceased, may also be addressed to Mr. Barry as aforesaid,

Members and delegates are requested to contribute specimens of the fruits best adapted to their respective districts-to furnish descriptions of the same, their mode of cultivation, and to communicate whatever may aid in promoting the objects of the Society and the science of American Pomology.

Each contributor is requested to come prepared with a complete list of his collection, and to present the same with his fruits, that a report of all the varieties entered may be submitted to the meeting as soon as practicable.

All persons desirous of becoming members can remit the admission fee to THOMAS P. JAMES, Esq., Treasurer, Philadelphia, or the President, at Boston, who will furnish them with the Transactions of the Society. Life Membership, Ten Dollars; Biennial, Two Dollars.

Packages of Fruits may be addressed as follows: "American Pomological Society, care of Mass. Hort. Society, Boston, Mass."

MARSHALL P. WILDER, President.

[For the Country Gentleman and Cultivator.j CANNING FRUITS AND VEGETABLES.

WARNER. N. H., JUNE 30, 1862.

We preserve in this way, hundreds of gallons of the various fruit and berries that grow on our soil, for our own consumption and for the market. Apples, pears, quinces, currants,

berries, grapes, tomatoes and garden rhubarb or pieplant.
The foregoing varieties may be equally well preserved with or
without sweetening, as best suits the taste and convenience.
We have tried to preserve green sweet corn, green beans,
Green currants may be easily
peas, &c., but without success.
preserved.

MESSRS. EDITORS-Last week being on a visit at the Sha-gooseberries, raspberries, blackberries, blueberries, strawkers in Canterbury, I had the pleasure of testing some of their preserved fruit, and finding it very nice and fresh, I applied to a relative of mine, connected with the Society, for written directions for preparing and preserving fruits, vegetables, &c., in the manner in which they had been so successful. This, Miss HASTINGS cheerfully assented to, but somewhat reluctantly consented to the publication of her letter in the COUNTRY GENTLEMAN. But as it is one of their standing rules “to do good and communicate," she finally yielded to my wish in this matter; and it is with great pleasure I forward the letter for publication in the columns of your paper, for which I have no doubt, Miss H. will receive the heartfelt thanks of hundreds of her sex.

I hardly need call your attention to the beautiful writing, and the clear and concise language in which she has given directions for the several processes necessary for the successful preservation of the various fruits, &c.

It is necessary that the bottles, cans, &c., should be taken from boiling water, and immediately filled. Glass bottles should first be placed in cold water, and gradually brought to the boiling point, as there would be danger of their cracking, if at once placed in boiling water.

L. BARTLETT.

Although tin cans are considerably used with us, yet we are careful not to put into them the most acid fruits, such as very sour apples, gooseberries, currants, and the like, as the acid is liable to corrode the tin and injure the flavor of the fruit. Glass we consider preferable to any other material in which to preserve such fruits.

Cranberries can be preserved in perfection, without cooking, in large quantities, by spreading them on a frame covered with canvass, and placed in a cool room excluded from the light of the sun; and although they may shrink one-half their bigness, they will resume nearly their original size by soaking them a few hours in cold water before they are cooked. A few quarts, or a less quantity, can be kept equally well in a bag made of thin white cotton or linen cloth, and hung in a cool room as above. This fruit should be carefully looked

SHAKER VILLAGE, N. H., June 26, 1862. ESTEEMED COUSIN LEVI-Agreeably to your desire, I write to inform you of the manner in which we have pre-over, and all the dirt, leaves, or soft and decaying berries re

served fruit and vegetables for several years past, with a good degree of success.

First. When the fruit is well ripened it should be gathered and dressed while fresh, carefully avoiding all that is imper

fect, soft or decaying. Apples, pears, &c., should be quartered and cooked in water as for immediate use, with care that the quarters are kept as whole as is consistent. The same should be regarded with other fruit. When the fruit is near

ly cooked, if you wish to sweeten, add sugar or molasses to the taste, and let boil till thoroughly scalded together, then

put into the vessel boiling hot.

We use tin cans, of sizes from a pint to a gallon, stone jars of various dimensions, and glass jars made on purpose for preserving fruit. Glass bottles of any description answer a good purpose for small berries, if completely filled and hermetically sealed; but we prefer vessels with an aperture or mouth sufficiently large, at least, to admit a tablespoon.

moved before they are put into a bag or elsewhere for safekeeping.

If you desire a very nice article, and white, of preserved apples or pears, stew the fruit in small quantities, in tin, sweeten with white crushed sugar, and put into glass jars as quick as possible.

If the foregoing directions prove of any benefit to your

family or friends, the communication thereof will give me pleasure. Respectfully yours,

HARRIET HASTINGS.

[For the Country Gentleman and Cultivator.] The Best Way to Dispose of Bones. MESSRS. EDITORS-After reading the various communications which have been published in the Co. GENT. on the different methods of disposing of bones which accumulate about the premises of the farmer, and converting them into an The cans, jars or bottles should be perfectly clean and available manure for agricultural purposes, I will inform your sweet, and before they are used should be filled with boiling readers how I dispose of my stock of bones. All the bones water, which should be emptied immediately before being which are obtained from the meats used in the family, are Care should be used to have the vessel saved and carried to the hen house, and deposited there to be used when wanted. Near the bones is placed a flat stone completely filled with fruit to prevent the admission of atmos-large enough to break them on. At the commencement of pheric air, which is liable to cause fermentation.

filled with sauce.

The top of the vessel should be wiped perfectly dry before sealing, that the wax may adhere to every part of the groove and cover. If glass bottles, stone or earthern jugs are used, the corks should be driven into the necks thereof even with the mouth, and tightly sealed to exclude every particle of

air.

The sealing wax is made of rosin 4 oz., to oz. of beef or mutton tallow melted together, and after the cover is placed on to the fruit-can as close as it can be, turned into grooves made for the purpose, when hot, but not boiling. Let stand till cool, then place the vessels in a cellar or cool room where, if undisturbed, the fruit may remain for years in a state of preservation, if not exposed to frost.

N. B. When the can or bottle is open for use, there is frequently, even with the best preserved fruit, a scum or coat of mold on the surface, which should be carefully removed with a spoon, or if the mouth of the vessel is too small to insert a spoon, use a cork screw or wire hooked at one end, before the fruit is emptied out. Care should be taken to remove every particle, else it will hurt the flavor of the sauce. Be careful also not to let the crumbs of the sealing wax be mixed with the sauce, which would cause a bad taste.

winter I begin to break them up, and dispose of them in the following manner :-Laying the bones on the stone, with an then let my hens eat them. In this way of disposing of bones old axe I pound them up fine enough for a hen to eat, and it requires no sulphuric acid, potash or other costly drugs, which are somewhat dangerous for persons to use who are not acquainted with their nature. Neither does it require any fixtures to prepare them in, nor time and labor to manufactures, time and labor, and manufacture the bones into as good ture the materials into a compost. The hens furnish the fixmarure as any that is made on the farm.

At the present time I do not propose to discuss the comparative merits of the various preparations of bones that are used for manure, neither am I prepared to decide whether bone manure or hen manure is the most valuable for agricultural purposes; but I am well satisfied as to the value of hen manure for any use that I have made of it. I believe it is an established axiom in agriculture, that the richer the food on which an animal is fed, the richer and more valuable will be the manure. As fresh bones contain much animal matter, as well as phosphates, the manure of hens fed with bones must be much more valuable than when kept in the ordinary way.

But the most profit which I obtain from bones used in this way, is the extra quantity of eggs which my hens produce when fed with the bones. I have found that it is necessary to give my hens a generous supply of animal food, as well as that containing phosphates, if I wanted them to lay well, and

Of all the Bantam family, the Sebright is perhaps the most popular. There are certainly very few, if there are any varieties of poultry, which for beauty and general appearance or conformation, are equal to the Sebright. Though extremely small in size, it is elegantly formed and remarkable for its grotesque figure and bold carriage, and must be con-licious. sidered more as an object of curiosty than utility, and of course must expect to be received with no particular favor in this country, except as "fancy fowls." The Cochin and Brahma for weight and quietness-the Sebright for haughty carriage and diminutive beauty. The attitude of the cock is indeed singularly proud, and we have often seen one of them bear himself so haughtily, that his head, thrown back as if in derision, has nearly touched the two upper feathers of his

The gait of the Sebright cock is the very extreme of selfesteem, vanity and self-assurance, and when silently walking with his train on a lawn, in search of insects on the grass, or hurrying with the most agile and noisy impatience from the too near advance of your favorite dog, to some friendly covert of evergreens, it is impossible to conceive a more lovely ornament to the villa grounds, or one that claims more general admiration and astonishment from those who thus see them for the first time. The feet are raised in walking much more than in any other of the Bantams, and planted with the greatest deliberation and precision. When alarmed their deportment is most striking; the wings droop to the groond, not listlessly, but as if determined to make the most of their tiny proportions, while the head is thrown back and the tail is raised so that they all but meet.

The plumage of the Golden Sebright is of a rich orange or gold color; almost every feather is edged with a border of darker hue, approaching to black. The accuracy of marking To steam beef, procure a cast iron pot of large dimensions, is a very important point. Flecks of black on the ground having at the bottom a shoulder, which is found in most large iron pots, at the point where the diameter is diminished to color are great faults. The neat, slim and featherless legs fit the hole in the stove. Across this hole you place some are of a dull lead color; his ample tail, from which the sickle pieces of shingle; then fill up the pot to the shingles with feathers are absent, is carried well over his back, nearly water, adding a few pieces of lemon peel or a little mace if meeting his head, not unlike a fantail pigeon. His size is you please; place your meat upon the shingles; cover up quite diminutive and his carriage saucy; his wings jauntily tight with a fitted tin cover; place over a hot fire, and wait till done. You must be careful to add water occasionally, for droop until they nearly brush the ground. He is as upright if it should all boil away, of course the gravy would be burnt, as a drill-sergeant, or more so, for he appears now and then and the flavor of the meat injured. When finished the botas if he would fall backward, like a horse that over rears him- tom of the pot contains a large quantity of most excellent self. Such are the characteristics of the true Sebright Ban- gravy, which, of course, must be thickened and seasoned. tam, which our artist has so faithfully represented in the por-operate upon. Mutton is also fine. Try it. A rump of beef, or a shoulder, forms an excellent piece to Utica, N. Y. W.