Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1865-06-13
Churning MIX.

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large daues It's less labor, VIII CD often becomes
OF essential advantage in large daries And
then you can obtain more butter from the SINE
quantity Of mix. That IS another advantage.
Those who practice this mode strain the milk
into churn, and lstit stand till it is sour, but
not loppere because the butter is more readily
produced from sour than from fresh milk
A careful experiment to lest the comparative
advantag Of The two methods resulted as fol-
lows: The eIperimenler Mr.. Z)ller, of Oawe-
gache, n. y, t4ok 20S quarts of milk and
strained il into pans. lie let it set ill the cream
had risen thoroughly, then skinned and churned.
II produced II IL lbs. Of butter ready for pack
ing.
The next morning he took the same quantity
and strained it into churns, let it stand I'll it was
sour, but not loppered, and churned and treated
10 the same manner. The result OF this was
l9 Id lbs. OF butter ready for packing. This
It will be seen, was a gain OF ten per cent, over
the ordinary method Of churniog the cream. Mr.
Z1ller who practices the latter mode throughout
the summer, believes here is uniformly about the
same difference in its favor.
Another dsirymin Mr. Hobert, of Cbemung,
n. q, who uniformly churns the milk instead Of
the cream, says. I" put from one 10 two pals
Of water in each churn when nearly done, in order
to thin the milk, ana nuke il produce all the but
ter It contains. Great care should be taken not
to let the mix stand too long before churnng, as
IN that case in hot weather it becomes too sour,
and the butter will be sour also and in cold
weather it becomes bitter; all Of which can be
prevented in cold weather by putting one quart
of buttermilk in each tub before stfainng the
milk, and in hot weather by churning as soon a,
the milk becomes tLick and moist on The top o.
the cream"
On the whole the practice appears to be gaining
ground in the larger diaries, on account Of th,
great saving Of labor in the msnipulaons Of tn,
milk, such as setting for cream, skmmibg, etc.
PRUNING. Good pruning is delicate opera
tion, requiring much care and practice Limb
taken of should be cut nearly or quite level will
the side Of the branch from which they grow
The OPERATOR will ses the necessity of this whel
he reflects that no action erisiS IN a stub that ha
no SUR or bud al lis terminal end. It will not
therefore, readily heal over when cut off. Bu
cut II close TO the parent branch, leaving the edge
quite smooth, and the wound will readily hea
over. Where stubs are left, they gradually decay
giving the tree an unsghtly appearance and final
the decay runs into the larger branches or int
the trunk itself
By the middle Of June, large amount of Sal
has gone TO the branches and exhausted a portion
OF II 10 expanding the leaves and flowers mos
OF the remainder then returns down the tree
immediately under the outer bark in thckene
state, and this makes the annual growth in III
diameter Of the tree. When his Is The state 0
things, then IS The proper time 10 prune Tn
wound made will rarely bleed, and it will hea
over quicker than at any other season Of the year
This period lasts from about the middle Of Jun
to the middle of July when the second growth
so called, commences, and the sap is again acliv
in the pores Of the sap wood
Il is safe TO ptune, also, after the leaves hav
fallen in October, or at any time afterwards unit
the sap is active, but the wounds made will no
heal as readily as they do in June
HoRsEs AT PASTURE Every horse in the coun
try ought, II possible, 10 have at least feV
weeks run in the pasture. IL will do for hin
what no kind OF nursing can do as we'll. 1t vii
improve his hooiS, his hair and skin, his wind
! digestion, and blood, will take out stiffness an
lameness, and infuse new life generally.
Before turning horses out, 1t is we'll to accus
tom them gradually to that kind of food, b
cutting little grass for them each day or al
lowing them to bait an hour or two daily in tn
back yard, And when let out, should not hay
flush feed at first as they will be likely to over
eat, and il juIe themselves both IN their look
and their wind. The best grass for horse pas
, ture Is mixture Of Timothy, Blue grass, an,
) Red Top. Horses relish this feed better whel
; 1t Is moderately short When they are to b
turned out for uny length OF me, and not l.
: be used much in the meanwhile, they shou
! bavc on only light pair oil shoes This vii
allow the hOolS to come 10 close contact wit
the soft earth, and will prevent contradiction
" here horses cannot snjoy pasturage, the
, should have fresh cut grass as often as conveu
+ lent, and should have their stall floors covere
{ with tan bark, or better, have the plank floor
taken up and clay floors laid