Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1867-05-25
- y : :
AGRICULTURAL.

r.
:sBUrTER MAKNa.-As have read good
deal on making butter, will give my
plan. As to scaldiug milk it does more
harm than good, as it spoils the taste of
the milk, and makes the butter white, and
does not make the least difference about
the butter coming quick. Now, the way to
make butter good, at all times of the year,
b very simple and easy.
The first things are clean pans, pals and
STEAMERS the next are clean butter bowls
and churn. Never let the cream stand in
the churn over ten minutes, before it is
churned,. nor let the buttermilk stand in
the churn after the butter is taken off
Never let the butter stand in the bowl
over one night. Let the milk stand just
long enough to have all the cream rise,
which will be forty-eight hours at the
longest, and not wait for the milk to thick
en-, as no cream will rise after the milk is
sour; then as you skim your milk put it In
clean stone vessels, and not cover tight,
stirring lightly every time the cream is
added, and the night before churning stir
thoroughly till all is even, and never let it
stand an hour after it is fit to be churned.
Ifit is cold, add hot water gradually till
of the right temperature. In winter have
your pantry moderately warm. If it is too
warm the cream will dry over, and the milk
will sour before the cream Is raised. If it
Is too cold by turns, and then warm, the
cream will be bitter, and it will not rise as
evenly as it will by keeping the room at an
even temperature. If in warmer day, or
when there is more fire, let the window be
open and all will be right. If these rules
are followed, will warrant good butter at
all times,
Never keep butter in perfectly tight Jar,
or in tin dish; but put it on clean plate,
and cover with a cloth: set it in cool place
If you don't want musty butter, and the
more cooi air 1t gets the better. 1have fol-
lowed this plan twelve years, and never in
the whole time had the least strong or
masty butter. l am not farmers wife :;
hut make my own butter, and was brought
mp among the old Dutchess county farmers,
and they know how to make butter pretty
wen.-Cor. Rural american.
RAISING GosLINGs.-As geese are nv ia
vofite fowls and kaYe had some expert
ence in raising goslings, 1 will give you my
method. 1-i t'' %
have two geese and one gander; never
give them any grain in the winter except
in cold snow storms, (then a little corn,)
until they begin to lay, then iced them well;
IgiVe them good English hay every day.
Last spring my geese laid forty-nine eggs,
but my gander had his hip broken soon at
ter they began to lay, and not halt OF the
eggs hatched. raised twenty goslings,
the year before twenty five; the first eggs
set under hens, but rather larger num-
j l.
hatch seven goslings at one time, and nota
large hen. 80 -,
I make deep nest of horse dung, cover
with q little straw or leaves; wet the eggs
about twice q week with salt water: the
eggs usually hatch well and the goslings
are strong and healthy. I have had them
come OF before the snow was gone; then
for feed, 1 cut handful of hay quite fine
several times day, and give them little
corn dough, and salt it as for myself, have
salt and fresh water for them to drink. l
always take them from the hen, when they
are old enough to run, let them have
yard, take them in nights.
Most people feed their geese too much,
especially the goslings. Unless the goose
sits on the ground, l make the nest as for
For the past three years my geese have
brought me forty dollars year. think
my method in goose raising profitable
one if not q good one. ---
have saltedGthe dough for chickens as
for goslings the past two years, and never
nau better luck in raising nice healthy
chickens.-COr. Mass. Pteu0h1adn. rr
MILK AND BUTTER.-In relation to the
value of milk for butter and for cheese, in
connection with the new cheese factory,
we said that the average product of milk
for butter was, one pound for fourteen
quarts of milk. Other statements make
the proportion of one to thirteen quarts.
This matter attracted the attention of the
good wife of Henry Baker, Esq. of Monroe
Township, and since then she has been eX-
perfmentng, with the following results:
In February from S1119 quarts OF milk,
she made lbs. 8 OF. butter.
In March, from 80 quarts Of milk. she
made 8 lbs. butter.
In April, from 81 quarts of milk, she
made lbs. 13 OF. butter.
The average of these is pound of butter
from less than ten quarts of milk.
The milk In February was all from one
COW, and her feed was mainly corn stalks.
In March the milk was from. two cows, and
the feed was dry hay. In April the milk
was from three cows, and the feed was
mostly corn stalks. The result seems to
show that corn stalks make much richer
milk than hay. We think it is also evident
that Mr.. Baker has very excellent cows
No doubt much may be gained by farmers
IN thps testing the quality of the milk OF
their cows.
In 1855, Mrs. Baker, from four cows, one
q two year old heifer, made 613 pounds but
ter, $50 pounds cheese, and raised four fine
calves.-iM. Vernon Republican.
SwARM1NG BEES ON MULLEN CoBs.-Pro-
lessor Turner, of Illinois, advises bee
keepers to have at hand several dry stalks
of mullen with the long cobs or seed tops
entire, and when the bees are swarming,
have ready three or four of the stalks tied
together on the top OF aA long pole, and