Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1865-06-23
Agricultural.


pastures of June, furnishing that abund-
ance of succulent feed which new mich
cows need to give rich milk in abundance
make this month prominently the butter
month. We present herewith the views
of a good butter maker, which has lain
for some time on our table 81 am very
particular about thoroughly scalding and
summing my pans in hot weather; do not
fiji them more than half full, and skim
after the milk chickens sufficiently so that
the cream will come Off smooth without
taking any milk with II, which, ! think,
is ant TO make curdles in the butter, and
that Injuries the looks of it. ChurningI
should be done every day, if sufficient
cream be obtained. II not the cream in
the pot should be thoroughly stirred
whenever any is added, and | add lit
tle salt, which certainly is not bad
idea. | design, when ] churn, to have
the cream the righ: temperature, neither
too warm nor too ccld so as to avoid
putting in any warm or cold water, and
as soon as il is gathered | take it out and
wash il in cold water until freed from
butermilk, salt it to my taste, and set
in n cool place until the next morning
when | work it over again until it pre-,
SCENTS a firm and uniform appearsnce.-I
Last summer ! worked my butter three
times before packing. At the last work
ing | add a small quantity more Of salt
After packing it smoothly ! sprinkle =
tablespoonful Of loaf sugar and little
salt over he top between every layer
and apply on the top of tat a CLOTH
pressed down closely to keep the air from
it during the time which must intervene
before the packing Of The next layer
After the jar or frkin is well filed, I put
the cloth on the top and apply another.
thicker one, and fill up with salt packed
tightly, and even with the top of the jar
then lay on another cloth to fit the top.
l also put another ole over the jar and
have it come over the edge, and paste IL
tight TO the jar, then put en- a board and
weight
THINNING Conn IN IIuL.-Thinninq
should always be done as soon as practi
cable after the corn has come up. This
is usually done at the first of hoeing, but
should be delayed until the danger Of the
grub, or cutworm, is over. Unless care
full laborers are employed, many hills
will be neglected Super1uous stalks
may be removed at any convenient time,
even in lowery weather, when the soil [
is too wet to be worked with cultivaors
or hoes The bAst manner of doing this
is to cut them off close to the ground,
with a sharp knife, and drop them near
the standing corn. The stalks should
be removed from the middle of the bill,
that the remaining plants may stand as
far from each other as possible; the
farther they stand apart the larger the
ears will grow. When the stalks are
pulled up, they will often loosen and
break the roots of those that are left but,
if cut off as directed, the roots soon die.
If care be not exercised in dropping
only proper number of kernels in hill,
much labor will be required TO thin out
large field. Still it is better to do sol
than to allow five or six stalks to grow
where there should be only three, or at
most four. There will be more and bet.
ter grain on four stalks than on larger
neutrality-suspicious..
REMEDIES Fer SICK ANIMALS
observed an inquiry in the Farmer
about colt having had much expert
ence with horses and cattle, am tempt
ed to write word. For sores, flesh
wounds, bruises, sprains, &c, on horses,
shower with cold water two or three
times a day, and when dry, wash with
Roman wormwood tea, salt and water,
or beef brine. Never wrap up sores or
eprains.
observed something about gargetty
cows. Give one great spoonful of salt
petre-continue to give a spoonful once
week until cured. For cows whose
bags cake up, shower with cold water
and apply oil to the bag Correspond
eDcs of Maine Farmer.