, 1866-11-16
Agri ulturaI Mat,ers.


TREE-PLASTSG.-Martin Allen writes to IN,
Prciris Farmer as follows about the valae o
planting trees in prairie country:
| can quite agree With Professors Turner ant
Mann, that hedging and tree-p!anting are very
profitable but to me the profit has been mort
in real comfort 10 myself my family and stocl
than in the saleabls value Of my farm. To par
ticularize. l have row OF white willow anc
cottonwood TO the east, north and west sides o
/ my orchard, of about ten acres, partly planted
seven and partly eight years ago last Spring
using cuttings, small ones at that. These two
rows of trees had the best Of cultivation th,
Two hrst seasons, since which little or nothing
has been done 70 them. On the south side arr
a teT naples, planted few yeats later. To The
east slde and near the southeast cbtner OF tn,
orchard are my house and stock-yards. Ny
iarm Is only eighty acres, and keep what stock
l can Now as near as | can guess, these two
rows OF trees are worth more each Winter as
protection TO my stock alone than all it has cost
to plant and cultivate them
They were worth more than it cost to plant
ard cultivate them for the protection they aiTor-
ded during the single storm a year ago last
January. think this wind break has been
worth nearly as much TO my fruit growing oper.
euons as TO my stock, but Of this am not so
positive By breaking the force Of the cold and
prevailing winds | have no doubt but those trees
saved me in fuel at least one ton Of coal every
Winter Yet this is not all, The trees, if cut
down to-day and sold, would bring all thev
nave cost for fre-wood alone for other purpo-
ses they would bring much more, yet they are
worth more TO let them stand and grow for apy
other purpose.
Mr.. Editor, let me put in one more connt 10
ialor OF the trees, which cannot be estimated in
dollars aud cents that is, the comfort to my
own person while doing chores on cold days
with strong northwest wind prev ailing TO be
fully appreciated at such time it must be look
ed at through the light of experience.
SHORT uoRNs.-The seventh volume of the
American Short Horn Herd book" has been
issued. Il contains the pedigree of Lose bulls
and more than ,ACc cows. The editor in The
preface says:
For two years past both demand and prices
have largely advanced, and with settled plans
Of business now we trust to remain uninterrup-
rupted the Short-horn interest must rapidly
spread through all the stock producing portions
oI, our country. There never was a period in
our history when the advantages of improved
cattle breeding were more apparent than now.
That this opinion obtains is seen in the numer-
Gus names of new breeders introduced in this
volume, and a continuance of most of the vet
erans whose names have been associated with
ShOrt-horn history since the American Herd
book had a name-benefactors in fact to their
country.
The pedigree Of this volume shows that the
standard Of blood and choice breeding are still
advancing toa degree somewhat commensurate
with their true value. Our taste is improving
Some of our herds are equal in quality to the
best In Great Britain-so acknowledged by Brit
ish authotty itself-and the celebrated breeders
who Lave So long held pre-eminence for the ex-
cellence Of their stock abroad have found sue
ceSsful rivals in America. So far, then, let our
breeders congratulate themseveson their efforts
and strive on for further Improvement.
How TO MAZE Goor BuTTER.-Leo, of Ray.
mOnd, New Hampshire, writes to the Rural Nes
Yorker:
1t is n well known fact that good location
and cleanliness are among the most essential
points in making good butter: Every dairy
should be SO lOcated tl,atit may be cool and
shady, with good draft of air circulating
through it. large dairy and well filled ought
to be the motto Of every farm house. As soon
as the milk is brought in it should be scaded as
we get more Cream and better by so doing.
Butter cores better, and is not so liable to be
soft and sticky. As soon as taken from the
churn it should be thoroughly worked, left until
next morning and worked again. Next salt in
the following way Take two quarts of good
salt, one ounce of sugar and one ounce of salt
peter. Use one ounce of this composition for
one pound of butter. 1t should be stamped and
left to cool before putting in jars. Butter pre-
pared in this way should not be used in tTo Oh
three weeks. You will find that your butter
will be very fine, as it will have no brittle or
salty look or taste. by following this course
your butter will keep the year through, in warm
as well as cold weather.