The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1865-06-30
THE GALE DONIA n.
A0ritultural.
HOaC to Make Pure Butter.

The fresh, sweet pastures of June, fur
nishing that abundance Of succulent feed
which new milch cows need to give rich
milk in abundance, make this month pre-
eminently the butter month. We present
herewith the views Of good butter max
er: II am very particular about thor
oughly scalding and summing my pans in
hot weather do not fill them more than
half full, and skim after the milk thickens
sufficiently, 50 that the cream comes OF
smooth. without taking any milk with it,
which, think is apt TO make curdles in
the butter. and that Injuries the looks OF
it. Churning should be done every day,
if sufficient cream be obtained. If not,
the cream in the pot should be thoroughly
stirred whenever any is added, and add
little salt. which is certainly not bad
idea design, when chum, to have the
cream the right temperature, neither too
warm nor too cold, so as to avoid putting
in any warm or cold water, and as soon
as ii Is gathered, | take it out and wash
it III cold water until ii is thoroughly freed
from butterlnilk salt it to my taste, and
set it in cool place until the next morn
inc. when work it over again until it
presents Il firm and uniform appearance.
Last summer worked my butter three
times before packing AT the last work.
inc | add a small quantity more Of salt
After packing it smoothly sprinkle ia
bleSpoontul of loaf sugar and a little salt
over the top between every layer, and APP
ply on the top of that cloth pressed
down closely to keep the air from it dur
ING the time that must intervene before the
packing of the next layer After the jar
or firkin is well filled, 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 an
other cloth to fit the top. also put an
other one over the jar apd have it come
over the edge and paste it tight to the jar,
then put on board and weight Or an
other way Instead of putting in salt l
take melted butter and turn in on the
thin cloth even full, and lastly, apply salt
sprnklcd over the top before putting on
the last cloth and weight Then again,
have had butter keep well after packing
thoroughly as | have stated, to fill up the
top of the jar with strong brine, which
should stand two inches deep on the top
without being filled up with butter, and it
is necessary to put a little saltpetre in the
brine. Any one, whether he has very
good place to keep butter or not, if he at
tend to the strict observance of these rules
can have good butter and keep it for
months, and that through the hottest
weather '-4mer1can Agrlcuhm1A.
IioEsEs At PAsTURE.-Every horse in
the country ought, if possible, to have at
least a few weeks run in the pasture. 1t
will do for him what no kind of medicine
or nursing can do as we'll. 1t will i'm
prove his hoots, his hair and skin, his
wind. digestion and blood, will take out
stiffness and lameness, and put on flesh,
and mfuse new life generally. Before
turning horses out. it is we'll to accustom
them gradually to that kind of food, by
cutting little grass each day for them,
or allowing them to g bait " for an hour
or so daily in the back yard. And when
let out, they should not have 1" flush "
feed at first, as they will be likely to over
eat. and inlure themselves both in their
looks and in their wind. The best grass
for a horse pasture is a mixture of timothy,
blue grass and red top. Horses relish this
feed better when it is moderately short.
When they are to be turned out for any
length Of time, and not to be used much
in the meanwhile, they should not have
on only a light pair of shoes This will
allow the hootS to come in close contact
with the soft earth, and will prevent con
traction.
PRESERVING STRAWBERRIES
firm. handsome berries, such as Wilson's
or Triomphe de Gands, are selected, clean
ed without bruising, and with these tin
glass jars are filled Then an abundance
of the highest favored berries, as for i'll
stance, Brooklyn Scarlet, Burr's New
Pine, Boston Pine, &c, are taken, picket
over with great care and washed. They
are mixed with sugar, in judicious quauti
ty, say half a pound to a pound for eacl
pound of fruit; then they are put on tn
fire and cooked as is usual for preserving
Strawberries. Then they are poured gu
upon a cloth in colander, and all tn
Juice drained and squeezed out. Will
yet boiling hot, it is poured into the jar
Of fruit, previously placed in hot water
The jars are then sealed at once. III
amount of sugar can be varied to suit the
taste. The fruit will keep with more O
its natural flavor and with less danger O
fermentation without any sugar. 1t cal