Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1869-08-28
How to Make Good Butter.

ter to read and ponder II well, lot Mt. -.
has had great success as dairyman:
The idea that spring houses arc an in
dispcnsablc requisite to successful dairy
ing, is incorrect, as far as my experience
goes; and although good supply OF pure
running water in the vicinity of the dairy
room is very convenient; still, butter and
cheese should never be kept i'll damp
spring-house. nor should milk be set for
cream in boxes partially filled with cold
spring water; butter after being properly
prepared and packed, should be put in Il
cold, dry cellar made of brick or stone, en-
tirely away from mouldly or dccaying
wood, vegetable or fruit; and cheese should
be cured in a dry, airy room, kept as near
as possible at an even temperature OF about
20 degrees. If you wish to make good
article of butter, never allow your milk to
become thick and sour before skimming.
Although this will sometimes occur in the
best regulated dairics, owing to sudden
changes in the weather, it should be avoid
ed as much as possible. Never allow milk
in the Spring and Fall to stand for three
or four days in cold, damp room to let
the cream rise. Milk, in COOL damp
weather, should be kept in a dry warm
room, at temperature of between go and
20 degrees, and the cream generally be
taken off by the time the milk is thirty
six hours old, and should never be allowed
to remain longer than fortyciSht hours.
Churn your cream as soon as taken from
the milk. Letting the cream stand three
or four days, SO that it will churn more
easily, is about as sensible as letting timber
lay till it becomes rotten, before using it,
because it will work more easily. Churns,
pans, pals and cans must be kept sweet
by washing and scalding Immediately after
use, and perfect cleanliness preserved in
every Department. Willamette Farmer.
Use OF RAwHlDEs.-A skin of an ami
NAL, whether, COW, calf, colt, or horse that
dies on the farm; is worth more at home
than at the tanners Cut them into mar
row strips, and shave off the hair with a
sharp knife before the kitchen fire, or in
your workshop, stormy days and evenings.
You may make them soft by rubbing. a
rawhide halter strap, an inch wide, will
hold horse stronger, and last longer, than
an inch rope. 1t is stronger than hoop
iron, and moro durable, and may be used
to hoop casks and boxes, and for hinges.
TRY it upon broken thll, or any wood
work that is splintcrcd. Put it on wet
and nail fast. Thin skins make best bag
strings in the world. A rawhide rope is a
good substitute for chain. 1t is valuable
to mend broken link in trace chain. For
some purposes it is best to use it in its
natural state. For other purposes it may
be dressed soft.
BLACK WALNUT PoLlsH-Takc as
phaltum, pulvcrize it, place it in jar or
bottle, pour over it about twice its bulk of
turpentinc or benzolc, put it in a warm
place, and shake it from time to time.
When dissolved, strain it and apply it to
the wood with a cloth or stiff brush. IF it
should make too dark stain, thin it with
turpentine or benzolc. This will dry in a
few hours. If it is desired to bring out
the grain still more, apply mixture of
boiled oil and turpentinc; this is better
than oil alone. Put no oil with the as
phaltum, as it will dry very slowly. When
the oil is dry the wool can be polished
with the following: Shellac varnish of the
usual consistency, two parts; boiled oil
one part. Shake it we'll before using.
Apply it to the wood by putting a few
drops on a cloth and rubbing briskly on
the wood for few moments. This polish
works we'll on old vanished furniture.
AN EFFERvESCING DRINK.-Take one
quart Of the juice of either strawberry,
currants or oranges; filter it, and boil it
into syrup with one pound of powdered
loaf sugar. 10 this add one ounce and
half of tartaric acid. When cold put into
bottle and keep we'll corked. When re-
1uired for use, fill half:pint tumbler
thrce-fourths full of water, and add two
table spoons-full of syrup. Then stir in
briskly small tea spoonful of carbonate
of soda, and very delicious drink will be
formed. The color may be improved by
adding very small portion of cochineal to
the syrup at the time of boiling.
WASHING FLuID.-This is a recipe
worth one thousand dollars. Take one
pound of sal-soda and half pound of uu.
Stacked lime; put them in gallon of wa.
ter, boil twenty minutes; let it stand till
cool; then drain off and put in a lug.
Soak your clothes over night, wiring them
out, rup on plenty of soap, and in one boil
or Of clothes, we'll covered with water. add
one teacupful Of the washing fluid. Boil
hall an hour and then wash them with
suds, rinse, aud your clothes will look
splendid.
NEW METHOD OF MAKING jelly
Press the juice from the fruit add the
proper proportion Of sugar, and stir the
juice and sugar until the sugar is com.
pletely melted, put it into jars and in
twenty-four hours it will become a proper
consistency. BY this means the trouble
OF boiling is avoided, and the jelly retains
more completely the favor Of the fruit.