Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1864-08-27
FARM AND GARDEN.

| value, although am far from considering 1t
equal to the first cutting. The correctness
of this conclusion might, | think, be easily
and conclusively proved, but il is not my OBJ
ect at present to discuss the relative worth
of the two, but simply to indicate a few
points necessary TO be observed in curing and
| preparing it for domestic use, All aftermath
no matter at what stage of maturity It may
be cut-possesses a degree of succulence
which renders the curing process always one
of greater or less difficulty. This difhculty
| is also somewhat augmented by the unfavor-
able state of the atmosphere which renders
| frequent turnings Indispensable, and the dl-
| minshed warmth of the sun, which begins
| TO be sensibly felt about the time on which
the aftermath is fit to NOW. These difficult
lies combined oppose serious obstacle, and
are often the cause of serious losses, espe-
eially to such as are unacquainted with the
business, or who prefer the old system to the.
new.
will here detail the process have usually
pursued and give the result. When the grass
thick set, l select bright day, and com
mence cutting. The grass cut on the first
day, is permitted to remain in the swarth till
the following day, when as soon as the dew is
fairly off it is carefully turned with the fork,
but not spread If the weather is sufficient
ly warm the first day, the turning is perform
the swaths are formed into cocks in the after
noon of the second. This is done mostly
with the fork, the rake being. used only to
gather up the seatterings, and give to the
cocks compactness and symmetry to secure
their stability and protect them from rain.
A quart of salt is allowed to each cock, the
mineral being sprinkled on by hand as the
grass is thrown up by forkfulls, and in this
condition the crop is permitted to remain till
cured. With clear atmosphere and warm
sun, three or four days will be sufficient to
complete the process without opening, and
the hay will be 50 perfectly made as hay is
ordinarily in the best and most favorable
summer weather. On removing it to the
barn, usually apply one peck of salt to the
tOn-sOmetimes in its natural state, and
sometimes in solution. This prevents its
heating, and gives to it a bright green color,
and a most delightful dor, besides correct
ing any unpleasant flavor which the grass
may have acquired in consequences of its
clOseness of growth and consequent seclusion
from the sun.
Young animals are particularly fond of this
feed they devour it with avidity at all times,
and it is highly favorable to the development
of both flesh and muscle.-COr. Ger. Tel. :.
On CHURNIYG.-A talented Frenchman once
wrote pamphlet upon the proper manner of
blowing out candle; and l suppose the
reader will consider his book and the heading
of this article to be parallel cases, and ex-
claim, "Why, everybody knows how to
churn.". But think a careful examination
will show that everybody does not know how
to churn, or rather how to produce butter
from cream, or we should have less growing
from the "gudewife because the butter
would not "come" All who have had any
experience in the matter know the apparent
ly perverse nature of butter; at times il will
coma that is, separate from the buttermilk),
in a Few minutes, and sometimes will not
come at all This and many other curious
facts may be made clear by little careful
investigation in the matter, which, with thy
permission, friend editor, propose to make.
The butter exists in the cream in the form
of minute globules surrounded by thin film
of casein, and to obtain the butter we must
first break this film. This may be done in
two ways either by agitating it by beating
it. There are several conditions which influ-
ence the time required for separating the
butter by churning and if these are thor
Oughly understood and complied with there
will be little or no trouble in getting butter
to come. The main and most important con-
ditiOn is the temperature of the cream when
it enters the churn: there seems to be a GER
tain medium established, and it seems to
make but little difference whether the tempe
nature of the cream is above or below 1t,
there will still be the same trouble in break
ing the casein which envelopes the globules
of butter The cream when poured into the
churn should not have higher temperature
than fifty-fve degrees, nor lower one than
fifty three degrees; when put in at this tenn
Dc nature it will rise from five degrees to ten
degrees during the operation of churning.
Another important condition which does
much to influence the time required for sep
arating the butter is the state of the cream
when it is put into the ehurn; if sweet it
will require much longer than if sOur-and it
is an established fact that before the butter
can be made the cream must be sour, and if
it does not reach this state before it goes into
the churn it must and will afterward, or no !,
butter will be obtained. Some of those who
always take the premium at our county fair
always churn sweet cream to obtain it, and l
have often had this thrown in my teeth when
advocating the above doctrine, but that does
not coi,trovert my argument, for before the
butter separates it does get sour. - 3 va4
thermometer hanging in the room where s
the cream is kept will indicate the tempera-
ture of the cream at the time, and this may
be either raised or lowered to about ffty-four
degrees after it goes into the churn, by &C.
ding cold OF hot water as the case may re-
quire, 0liLe the ctaTn is IN motion.
the time occupied in churning has great
effect upon butter, and also upon the temper
allure of the cream in the churn; if the cream
is at fifty FIVE degrees when put into the
churn, very fast churning will raise it too
high, and soft, light cOlOred butter will be the
result, especially in warm weather; in cold
weather the motion should be faster,Iin order
to keep up the proper temperature have
known entire ehurnings to be thrown into the
hog-tub because one or two of these neces-
sary conditions were not complied with. Even
when the churn fails to separate the butter
we have one unfailing agent left in the form
of heat which never fails to burst the film of
casein, but will not produce an article fit to
be called butter-but it can be put to uses
known to every good housekeeper. ~ 10 =
Some are in the practice of churning the
whole milk in this case il should have a
temperature of at least sixty-fve degrees be-
fore going in the churn. -Dairg,nan, ia Ger
npGntOcns Telegraph.
TOMATOES FOR SIPPER.-Few people know
how to prepare uncooked tomatoes in the ,
way adopted In my family, and incomparably
better than any mode / have ever tasted.
By this mode they are desirable for supper
or breakfast. For family of half a dozen
persons, take six eggs, boil four of them
hard, dissolve the yolks with vinegar sufi-
cient, add about three teaspoons of mustard,
and mash as smooth as possible, then add the
two remaining eggs, (raw,) yolk and white,
cfir we'll. fhan odd salad nil IN [fnaka alta.