The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1867-09-28
Information for the People.
io''sa.l "a s.'.'..a = oas; NJ oHsr4 Druggist

manufacture 1000 small sheets of paper a
day, while they can now produce 10000
in the same time.
France with 100000 Of inhabitants.
only produces 10000 tuns, Of which one
seventh is exported
England with $4,000, 600 of inhabitants
produces 5000 tuns, while the United
States produces nearly as much as England
and France together.
The first book printed in the New World
was in the city of Mexico, in 1914, ard was
entitled Doctrtna Christiana PEI. co los haao.
The first publication made in English, in
America, was the Freeman's oath, an alma
nae for 1889. In 1910 was published the
first book, entitled the Boy Psalm Book, of
which there were published Is editions in
this country, and seventy editions abroad.
The first printing press set up in America,
was " worked at Cambridge, Mass, in 1859.
The amount invested in the book business
in Boston, is 100000, there are near'y
one hundred booksellers, and fifty publish
srs.
In New York there are four hundred and
forty -four booksellers, and one hundred and
thirty three publishers, and in Pennsylvania,
four hundred and two Of the first and sew
enty-two of the last
p Butter Making. Everybody has heard of
Philadelphia Butter, and those who have
visited that delightful city, and eaten meal
In a private house, or at a frst-class hotel,
know how superior their butter is to that of
most other localities. We propose to give
our readers short account of how they
make their butter: Mr. Albert Darling
ton, who lives in Delaware county, twenty
miles from Philadelphia, whose butter last
winter was all engaged before taking to the
city at 81 per pound-thInk Of that ali YOU
cotton planters who are barely making
hving-says, butter making with him is a
matter Of business, and all the minuita re-
ceives his personal attention.
He has thirty cows, mostly common stock.
with an occasional cross of Durham. They
are kept to their milk as much as possible
through the winter The feed for twenty
two COWS in profit at the time of our visit
was three and half bushels of pure corn
meal, mixed with six baskets of cut hav.
70 this was added six large buckets of boil
iag water, and the whole thoroughly mixed.
This feed is given twice day, In addition
to hay, which is cut with Telegraph Cut
ter, No 3, placed in the NOV Immediately
over where the cows stand, and operated by
q horse underneath.
Purple-top turnips are sown thick in the
fall, 50 as to make only small size, and
these are fed to the cows in October and
November, when pasture is getting short
always in the morning after milking, SO
there will be nc taste given to the butter.
For the two succeeding months rutabagas
are preferred, and subsequently sugar-Beets
and parsnips. These are neUer fed immedi-
ately preceding milking Mr.. Darlington
found that butter made from ssgeet cream did
not keep nell.
Thirty six hours is the average time for
pan of milk to stand before being skinned.
Till the milk sours all the cream cannot be
obtained, and if left longer, rancidity en-
sues. A small quantity of sour milk is
usually put into each pan to hasten this pro-
cess, and to bring it within this period. If.
however, the weather is such that the sour
ing of the milk takes place within the thirty
six hours this addition is not necessary.
The skimming requires to be done ex-
actly at the right time. In winter the milk
pans are kept on shelves, in a small room.
kept dark, In the main dwelling and adioin-
ing stove room. The temperature, 62o, is
regulated by a thermometer The cream,
when skinned, is put into tin vessels thir
teen inches deep by twelve and half wide,
and holding about twenty-five quarts
These are kept in the spring house at low
temperature. Regularly, ttoice day, these
cream-pots are stirred round thoroughly
with a wooden spatula. This is to prevent
mouldiness or rancidity.
At churning time these cream-pots are
plunged into a boiler of hot water, and
stirred rapidly round with stick till the
temper ture of the cream reaches 60o, when
they are Immediately emptied into the large
horsepower churn. When the butter be-
gins to appear in small Jumps a quantity of
cold water is poured in, which tends to har,
den 1t and cause more thorough separa-
ton Of the buttermilk This is then drawn |
off aud more water thrown in to wash anv /
still remaining The butter is then removed |
to the working table, and salt applied at the
rate Of one ounce &c every three pounds of /
butter This is Thoroughly Incorporated
with plain paddle, with two handles, about /
twenty pounds at time. The butter is /
then laid in the water on a clean cloth, for |
couple of hours, when it is again gone over
with the paddle, and weighed and printed
into pound and half pound Jumps, ready for
market
This, in a general way, is his process Of
making very fine article of butter, not only
tempting to look at, but delightful to taste,
and on cutting through it with a knife pre-
senting smooth, perfectly solid section,
without the trace of water buttermilk or
etreakiness. There are many small matters