, 1858-04-02
AaticuIiute.


From an excellent chapter on the Dairy, furn-
ished by Hetty Hayheld" to the VALLEY Farm
er, we copy the following: r..-.-...,.
MILK should be straiued before the cream be.
gins to rise, into vessels that have been scalded
and in summer rinsed in cold water. II milk is
kept at proper temperature, cream will rise to
the top Of any vessel, but sooner in shallow pans
Skim milk is not a presentable article on we'll
to-do farmers table. For table use II should be
strained into covered pitchers or bottles. Milk
will yield up all its cream in from twenty-four to
thirty hours. Cream should be gathered in
Jar for churning, and stirred up night and morn
ing. Ifyou have occasion to save sweet cream,
keep IL in freezer as il preparing Ice cream. 1t
will change very soon when taken out for USE
Clabber for tho table should be strained into
bowl, and after coagulating, set on the ice until
prepared for use. rt r.s
-vBuTTERMLK is best Of cream soured and mod
erately thick. II water has been poured into
the churning II will rise to the top after few
hours, and can be poured off Indeed an excel
lent milk managing neighbOr, who cannot chuin
oftcn, pours pitcher Of water into her butter.
milk every morning, stirs it well, and pours It
of at dinner. She says il keeps fresh all the
time. Clabber, surplus buttermilk, or sour
skim milk, heated until il eurds, makes good
chicken feed
BUrrrR-Numbers Of reliable experiments
have proved that butter made from sour cream
is equal to any in favor, and is the most econom-
ieal use Of the milk, all in all Sweet milk will
make fine butter, but inferior buttermilk. Scald-
ing tho milk, according to current theory, with
us made no perceptible increase Of butter, and
impaired the favor Of the milk. The .churn
should be scalded, the milk poured in, and If as
warm as when fresh from the COW, it is right.
(650 by the thermometer) Churn rapidly in
cold weather, and moderately in warm. A few
minutes work will bring the butter.
When the butter is carefully gathered, draw
of the milk, pour in bucket Of fresh water,
churn briskly, pour OF the water, and repeat the
operation until the butter is free from milk. (We
repudiate the Holstein system Of unwashed but
ter and hand manipulations) Allow one ounce
Of fine salt to the pound of butter Work it
with q paddle thoroughly, and run a fork through
it, lest hair should have strayed through the
sieve Set it away until il gets firm, then repeat
the operation. When sure the water is out set
on perforated dish, to DRAIN after you have
moulded it The next day put in your butter
crock, in a cool, dark place, or wrap in cloth and
put in pickle, or beat it down into your. 6rkins,
IL for winter use.
BUTTER PIcKLR-0ne gallon Of water, one
pound fine salt, once ounce saltpetre two ounces
loaf sugar, boiled and skinned clear. Pour on
cold and keep two inches above the top Of the
butter.
CLARIFrED BuTTER-Put any quantity Of but
ter in a preserving kettle boil It ten minutes !;
set Il of, and when cold it will be clear cake.
Cut It out scrape off the Gaseous sediment
return il to the kettle, and at boiling heat, seal
itupin cans as you would fruit =,
ScALDNG MMK.-The Dovonshire mode Of
managing milk, whether intended for the ahurn
or otherwise, is to scald Il Immediately, as Il is
strained from the COW. After this operation Il
does not sour 80 soon, even in summer, and if it
isintended for butter-mAking, you have sweet
milk for family use, after the cream is taken of.
Inwinter the cream that is taken form sOAldOd
milk will not -cc-re more than fifteen minutes
10 bring to butter. ss,f.4 ~, -g,,l,l5,..
FEATHER BEDs.-ShOuld be aired once week,
but do not hang them out OI the windows, un-
less you wish TO add striking feature in the
picturesque expression Of your dwelling. Straw
beds are generally improved by being boxed at
the sides, or stitched through like mattresses.
Eeos.=-WhOIly embodied in salt the small
end dOwnwards, will keep one to three years
perfectly fresh. sso,sCt3sr9 -.,r 49,
In peeling onions put large needle in The