The examiner. [volume] (Louisville, Ky.) 1847-1849, 1849-09-01
AGRICULTURAL.
Making ssd preserving Butter

The following article was communicated 10 the
Farmers Monthly MAJOR, by one one Of The sisters
OF the United SocieS OF Shaker a. Cantcrbury
NJ. H. The excellent economy CT this SOCIETY,"
gives an importance 10 their recommendations:-
The pans or other vessels 10 which the milk i
10 be set, steuld be made perfectly sweet b scad
! ing, previous 10 putting he milk into them. A
room IN a basement story, waeTe the air will cir.
culaIe freely, ~ preferable 10 cellar Tor setting
milk; fOrty-eight hours is a sufficient length oil
time TO rsise cream tor making butter 10 keep
through the winter season.
CATER this cream is taken of, the milk nav
| stand the same length Of time, bat the cream thai
rises after The first hours viii not make
butter so palateable the frsI that rises and
should be churned separate.
cas- soon the cream is taken from the milk
Il should De put into a tin pail and set into ket-
tie Of scadng Water taking care 10 sur The cream
after, otherwise il viii turn oily at the TOP. Z
should remain ia the Kettle till the cream Is seald-
lng hot, being careful 70 place II IN tub OF cold
water Immediately. Sur Il often until il IS nearly
OF quite cold: il itremains long after hot, n viii
be Injured much. Il will be necessary 10 change
the water once or twice before the cream can be
perfectly cold. Ii may then be kept three or four
days without injury. After churning, the butter
milk should be partially worked out; then sdd one
and one-half ounce OF salt to one POUND Of butter.
"It may then be covered tight and stand till the
following day; then il over again, fskinE ev-
cry care 10 work out all Particles Of buttemhk,
which will prevent the butter from growing rancid
BY age. Il may then be formed into cakes or
packed soild IN cask, which should be perfectly
| sweet and well dried.
"The inside should be sprinkled with a little
One salt. Alter the cssk is filed, dip a cloth 10
melted butter, and spead IL snagly over the top
cover it with fine salt, and fassen up the cask suf
6cientlytight 10 keep out the air; il should then
be set Ia a cool place, 10 remain through the win
ter.
"a eask made Of red oak slaves is preferable to
any otheI, for preserving the original sweetness Of
butter. twill add TO Tie favor of butter to work
in little sugar al the ssst working Ovef-say Ia
bespOonfui to every four five pounds Of butter"
BUFFALO, Juns ~. 1919.
BOTTIING OOOsEBERRIEs, CURRANrs, &C., FOE
WINrER UsK.--fhe season beng unpropitious for
general of our gaEden fruits, the question Is
often asked: "What shall We do with our hne
gooseberries and currantsl''
In answer would say, do AZ we do: bottle them
for winter use. Those persons who know not the
luxury of gooseberries or currant pie, tart OF pud-
ding al christmas, land indeed we have them in
Mzrch) have yet TO learn valuable lesson Ia do
nestle economy.
The process "a this wise:--Select the fruit sound
and before IL is too ripe, yet not before the stOniug
process is over. The best mode Of taking them
ffom the bush, is BY cutting the stem with a pax
Of scissors this avoids the tearing and breaking
the skin, which must be guarded against; all i'm
perfect berries should be cut out Having eaHgkf
your fruit, procure open mcutaed glass bottles OF
Jars, with suitably fitting corks fully prepared ill
the bottles with fTuit, neatly arranged and dry,
having collected them during tae middle Of a warm
and dry day, place the bottles up TO the neck in
] pot Of lukewam water upon ne stove, where, let
4 be gradually brought TO The boiling point, the
fsuit during this process, viii De steamIng. HaV-
inx scme pure soft wafer on the scaldng point.
The bottles will now De filed with ID and Immedi-
ately corked and Theoretically sealed, BY dipping
al sea ing OF melted rosin. Should any Of the
frSit have burst IN sPplyins The hot water, they
must DE taken out The bottle should be pac ked
IN sand. Iayiug them on their sides, and put away
in cool celia, ready for use. 'Fruit thus bottled
will keep and preserve all the original favor near
" or gale the yesE sIound.-Ho0t GT0sa.
Harvesu,s Msehinss-
The Prairie Farmer states, that without the use
of machinery in gathering the graz, in thar section
the haIvests otthe two past years woQ,t have gone
TO some extent ungathered. Il adds that the use
Of those machines will be much increased re
present season, and offers the folowing estimate.
.MeComlck's Reaper has been now sold in the
West or three seasons extensively, and somewhsf
before nat The sales amount, say 10 The follow
ing figures: For the year lS47 10 500 the year iS48
TO 800 and 1919 to 1, 5OO-equai to 2, 500 IN an
Other reapers OF various patterns have been put In
use, say 10 the number Of loo OF EsteEly's Har-
vester the whole number In use this harvest. nav
reach $50 Each Reaper will save as claimed.
with the horse attached 10 it, the labor of four and
s-half men. Each Harvester, il is claimed, with
the horses employed, will save the labor Of twen-
| men. Our O. SOD kespers viii then stand in the
place Of 1860 msn; and our $50 HaEvesiers viii
dis2lace 900 in addition, 10, $50 laboFsrs In
his estimate We count the days work ofths Reap-
er at II acres, and of Harvester of Is acres each
being run with four horses-the latter attended 81
four men,