The Albany register. [volume] (Albany, Or.) 1868-18??, 1869-04-03
AGRICULTURAL.
M1LK UNTO HurrER.

mix placcU IN the cnuEu 10 CousOieS
into butter? The inventor has patented
the process, and is now Offering to sell
rights for States and counties. Of course
we don't pretend to know of what the
patent process consists, but correspond
ent of the A. I. F. Club says he has
known how to produce the same result
for many years. He gives the following
as the process
Three pints of milk fresh from the
cow, or any milk, if fresh; put it in
stone churn-it is best to use the old
fashioned dasher-add three pounds of
butter sliced thin, and three yellows Of
eggs, set the churn in pail of hot water
till you get the mess lukewarm or at
blood heat, and about two minutes will
turn the whole thing into Butter, leaving
no milk. 1t looks more like magic than
anything [ ever saw. It must be thor
oughly chnrned after it has come to but
ter. or it will incline to go back to milk.
[ have no thermometer, and do not know
what degree of heat is best. / wrote a
letter for publication several years ago
about this, but did not send it because /
was afraid it would be detriment to
butter dealers, and consumers, as they
might get inferior butter on their hands.
If properly made, I believe it a good
thing.
If our lady readers will give the mode
above described a trial and send us the
result, we'll be obliged to them.
POULTRY
A pullet Matched early in the Spring
begins to lay at the approach of Winter,
and pullets Matched late in the Summer
begin to lay in the ensuing Spring, and
it is by saving certain proportion of
pullets from the early and late broods,
that you make sure of Winter eggs, a
few early hatched chickens for catching
the highest markets and a numerous
flock of chickens in the warmer months,
when rearing is less precarious. The hen
continues in her prime for two, and at
most, three years; therefore save every
year pullets equal to third Of your
brood stock, sell off at trihing price
the same number of aged hens, or offer
| ing them up in stewed dish OF well
baked pie. However, have no scruples
| about keeping heavy, symmetrically
made, splendidly feathered "parlet," for
four years, for the sake of her stock
Many farmers grumble about their poul-
try from not paying attention to such a
simple matter as their not looking over
their broodstock once year, drafting all
the DANES (known by the developed
scales on their legs,) and reserving from
the market basket the most promising
pullets raised during the season.
HORSE RADIsH.
This is very valuable plant and yet
its cultivation has been very much neg
lected. A few plants may be found
| about some of our old homesteads, re-
ceiving no notice except when some of it
is wanted for the table. 1t will grow in
any soil, but prefers one that is rich and
moist 1t is very easily propagated from
pieces of roots, planted in rows, and COW
cred FIVE or six inches deep. If the land
has been well prepared, after the second
| years growth it will be ft for use. The
large, straight, smooth roots are more
| valuable for the market as there is less
waste Ill grating it. The time for using
it is during the Winter and early Spring
months, and it should be taken up in the
Fall placed in the cellar and covered
with earth to keep them moist, and pre-.
vent it FROM shriveling. 1t is said to
possess healthful qualities which added
to its agreeable flavor, when eaten in
limited quantities with. meat, render il
very desirable. Every owner of garden
should be sure and raise enough of it fol-
family use.
HOW TO CORN BEEF.
For each hundred pounds of beef use
four quarts of butter, salt and..four ounces
OF saltpetre; mix the substances well to-
gether and rub each piece Of beef with
the compound. Pack the beef snugly in
barrel and add to it two quarts of mo-
lasses, or four pounds of nice brown
sugar. Put weight on the meat, but
add no water; the juice of the meat will
make sufficient brine to cover it. Il
designed for Spring or Summer use, the
barrel may be placed where the mea,
will become very cold. As the weathe,
becomes warm little more salt may be
added. Beef kept in this manner will
be tender and sweet, and its nutritious
ness will not be, impaired, as in the ordi-