Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1866-05-18
'1AMR1CULTURAL..

John G. Fraser, Brady, Mich, writes a
to the New York Farmers Club that
he cures GQitre, or swelled neck, infe
lambs by rubbing refned petroleum {
upon the neck once or twice. If APP l
piled too freely it will make the skin,
very sore. "A
PorAroEs.-Plough deep. Manure !
with a good compost and with leached
ashes in the drill, or use any manure
not in a condition of rottenness.-lt
Plant early, and four or five inches 4
deep, using large seed cut in quarters.
Plant no small potatoes Of any kind
but, if you wish to make the seed go
as far as possible, cut two single eyes,
plant not quite so deep, and give bet
ter care.
EaYHTOaB YaAI)oM
OxEN.-It may be very pleasant
thing for man whose cattle have lost
one hundred or two hundred pounds
of flesh the past winter to say that
"they are inst in good working order.
ButiCcattIe rhorses are running down
in flesh, they are in Just the worst con
dition for being put to hard work.
They must be well fed now at any !
rate, and thoroughly groOmed. Give
pair Of cattle peck of corn meal
daily upon hay or cornstalks, cut ND
and soaked eight or twelve hours, with !
all the good hay they will eat. Al
low them a long incoming; water reg
ularlv three times a day; see that the
yokes DO not pinch or gall them, and
if they do, or their nccks are tender,
first wash and then lay or bind folded
cloths, wet with cold water, upon the
spots for an hour or two after work.
The same treatment is good for gals
upon horses.
DOUBLE MINDED FARMERs.-One
great principle for success in business,
islcarning a trade wGlland then stick
ing TO it. II requires a long time to
know everything cohhectcd with sue
cesslul business Al. acquaintance,
seed dealer, stated that for the first
five years hclcould not ascertain that
he made anything But he was learn
ing. Before ten years, ha.was clear
ing $1,000 per, year, Another was
doing well manufacturing ropes. But
he was unstable in mind, and although
his friends advised him to chang to
the ropes" he was for getting rich
fast, but he meddled with business he
had not learned sufficiently, bought a
mill, bought grain, and then broke a
bank by his large failure. Some farm
ers come to the conclusion that cows
are the most profitable; purchase ami
mails, erect buildings, and begin well.
But being new business, they do not
succeed as they expect; they might if
they would stick to it. The next
year they sell their dairy and buy
sheep. The price of wool is low that
year; and they hear much money has
been made 10y raising tobacco. Thus
they 20 on, changing from one thing
to another, and never succeeding in
any. Stick to your business.-Mame
Farmer.
The PROPER TEMPERATURES FO R
CHURNING BUTTER.-For a few weeks
past the Farmers Club which holds its
meetings in New York, has devoted
considerable time to the discussion OF
.buttermaking, and much difference OF
opinion was elected in regard TO the
proper temperature for churning but
ter. The Scientific American throws
out some useful remarks on the gen
eral topic, as follows:
It has long been known that the
churning of butter is simply mechan
ical operation, working no chemical
change in the constituents of thecre
The butter exists in the milk, forming
4 - to 5 - per cent. Of its weight
buteach little globule is ipelosed in al
exceedingly delicate membrane, whicl
prevents the several globHles from adj
herring together. BY the process o
churning these membranes are worn
or. t1,oken, thus allowing the seyera
globules to come together in a single
mass. At a temperature below sc
deg. this union will not take place
while at a few degrees higher temper
AZURE, the casein of the milk will min
gle with the butter, giving the butter
white color and the flavor of cheese
The best butter is obtained at The
lowest temperature at which the but
n ter will come, and this is variously
go stated at So to sc deg This differ
ence In the samples Of milk tried b,
different observers, or it may be duc
to the fact that i'll some cases the TEN
perature was observed before tn,
churning commenced, and the temper
ature was raised several degrees b,
the churning. 1t was stated in re
cent number of the Mechanics Maya
zine, that Mr.. Rennie raised the TEN
perature of water, BY simply churnins
1t, to the boiling point. While en-
gagged in experimenting on the evolu
ton of heat by the agitation of water
The put ten pounds, Of water into
ehurn which revoived at the rate Q
232 revolutions per minute; the ten
perature Of the water rose to the boi
ling heat, and an egg was boiled har
in it in six minutes.
If farmers throughoptythe couI
try would buy thermometers for th
purpose, andKouldl always have tn
cream at o60,to Sc deg. temperatur
when. they churn it, the. average quail
W of our butter would be greatly in
proved, an an immense amount Of. |;
borl'in churning would be saved
haThermometers without cases are mos
pa suitabl6 for measuring the temper;
ture ofiiqaids as they may be easil
cleaned. after =enersion.s rors