For the period of the chickens quitting the hen, there is no general rule; when she begins to roost, if sufficiently forward, they will follow her; if otherwise, they should be secured in a proper place, till the time arrives when they are to associate with the other young poultry, since the larger are sure to overrun and drive from their food the younger broods. TO FATTEN POULTRY. An experiment has lately been tried of feeding geese with turnips, cut in small pieces like dice, but less in size, and put into a trough of water; with this food alone, the effect was, that six geese, each when lean weighed only 9 lbs., actually gained 20 lbs. each in about three weeks fattening. Malt is excellent food for geese and turkeys; grains are preferred for the sake of economy, unless for immediate and rapid fattening; the grains should be boiled afresh. Other cheap articles for fattening, are oatmeal and treacle; barley-meal and milk; boiled oats, and ground malt. Corn before being given to fowls should always be crushed and soaked in water. The food will thus go further, and it will help digestion. Hens fed thus have been known to lay during the whole of the winter months. TO DETERMINE THE ECONOMY OF A COW. The ANNUAL PRODUCT of a good fair dairy cow, during several months after calving, either in summer or winter, if duly fed and kept in the latter season, will be an average of seven pounds of butter per week, and from five to three gallons of milk per day. Afterwards, a weekly average of three or four pounds of butter from barely half the quantity of milk. It depends on the constitution of the cow, how nearly she may be milked to the time of her calving, some giving good milk until within a week or two of that period, others requiring to be dried 8 or 9 weeks previously. I have heard (says Mr. Lawrence) of 20 lbs. of butter, and even 22 lbs. made from the milk of one long-horned cow in seven days; but I have never been fortunate enough to obtain one that would produce more than 12 lbs. per week, although I have had a Yorkshire cow which milked 7 gallons per day, yet never made 5 lbs. of butter in one week. On the average 3 gallons of good milk will make 1 lb. of butter. TO MAKE SALT BUTTER FRESH. To every pound of salt butter put a quart of new milk, and a little arnotto. Churn it an hour, then take it out and treat it as fresh butter, by washing it with water, and add the usual quantity of salt. The butter gains about three ounces in the pound. SUBSTITUTE FOR MILK AND CREAM. Beat up the whole of a fresh egg, in a basin, then pour boiling tea over it gradually, to prevent its curdling. It is difficult, from the taste, to distinguish the composition from rich cream. TO PRESERVE EGGS.