The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1869-10-04
DAHY JOURNAL
MONDAY.....................-oCT0BER 4, 1855.
FARa AND HOME.

gay 1OI the ODeTaElUU. IIGu IaAt-OtanE-
ing will do very we'll But to send a
distance for the plants and have to
take the chance Of having them ar
rive In good order, and at time suit
able for planting, it becomes a rather
uncertain operation. Spring appears
to be the proper time for removing
such delicate plants, unless one can
chose favorable weather for trans
planting. We have set out strawber-
~ plants in August, and the next
season they produced a moderate
crop; but such instances are excep-
tiGnal, and not common.
FARM IMPLEMENTS.
Keep constantly in the tool house
a dry cloth and an oiled one. When
a tool is brought In, as it always is
when the days work Is done, it is
cleaned and wiped with the dry cloth.
If it is not TO be used the next day,
the oiled cloth is then rubbed over it.
Whenever a plough or cultiYator is
not TO be used the following day, it is
brought In and cleaned. By pursuing
implement is kept bright and ready
for use. In addition to this hoes,
shOvels, spades, ETC., are kept sharp
All this time use lard oil, but when
there is no further use for ploughs or
eultivators, give them good coat of
Hnse ed oil. This forms a covering
that is impervious to moisture, and
the tool is as bright in the spring as
when laid away IN the fall. -
PRESERVING EGGS.
At late meeting of the Western |
New York Farmers Club, Mr.. Quin- |
by gave his method of preserving |
eggs. His practice is to gather the eggs
from, the nests, and whom two or three |
dozen are obtained, to place them in
dish and pour scaldiDg water over
them, and Immediately turn it off. |
This process is repeated three times.
by which means the albumen is fixed |
or coagulated. the pores of the shells
closed, aud the egg, as it were, can
ned In its own covering. Thus pre-
pared the eggs are ready to be packed |
away In the cask designed to hold |
them for future use. Spread layer
of salt over the bottom of the cask or
crooks, sufficient to steady the eggs,
and then set them In circle, apex i
downward, till the surface is covered
with eggs. Add more salt, and pro-
coed as before till the cask is filed
the top layer being covered with salt |
for the exclusion of the air. Put
down In this way eggs will keep, as
fresh as when first laid, for a long
time. They have been found as
fresh at the end of the year as when
first laid, with no psrceptible change
IN their favor.
PUTTING UP APPLES FOR MARKET.
A correspondent In a recent nun
Der inquiries as to the best mode for
putting IN apples for the market.
Greene County, New York. produces
large quantities of apples, and the
best cuItivators proceed as follows:
In picking, use half bushel bas.
kets, with hooks TO hang them to the
rounds of the ladders, and ropes to
let them down. Empty carefully into
barrels; toward evening carry the
full barrels carefully to the barn or
building for their reception; pour
carefully from the barrels into bins
about thirty inches high. Let them
remain until sweated; sort over and
put various qualities by themselves
into good barrels ready for market.
Wet weather is unfayorable for put
ting up apples, as they will be damp
and not in good condition to be close
~ packed.
who save six cents on each barrel ia
buying inferior ones, and lose fifty
cents each in selling, on account Of
the shabby appearance of the barrels.
We have also some smart farmers,
who put good apples in each end of
the barrels and bad ones IN the mid
die, but buyers are as smart as they,
and it does not pay WtttUdt D.
from Hearth and Home
TO MAKE AND PACK BUTTER FOR
WINTER USE.
First of all, the milk must be skim
med at the right time. The best butt
ter-nakers do not wait until the milk
has elabbered, but skim it when it is
the least bit sour to the taste, which
can be easily ascertained. When
milk sours before it is skinned the
cream appears thicker, but in reality
1t is not. Sannet tried the expert
ment with two equal quantities of
milk. The one that was skinned be-
fore souring that is, in thirty hours
-~1nade thirty pounds of butter; the
9th er, allowed to stand sixty hours,
yielded twenty seven pounds. When
q milk room has an even temperature,
saw sixteen degrees, all the cream
that is desirable for butter will rise In
from thirty to thirty-six hours. 1t
never should stand an hour longer.
The cream after this period is depriv-
ed of the delicious favor and aroma
essential to the taste of good butter
OF one thing We are certain, from ex-
perimeats, the sooner the cream can
be made to rise the better is its keep
ing qualities. All travellers inform
US that In London and Paris the but
ter far exceeds ours. One Of the
chief points with the dairy women is
to skim the milk at the right time
The most celebrated butter in the
New York market is from Orange
County, and they adhere strictly to
the thirty-six hour rule. Cream must
be sour to make butter; this is fixed
fact In our mind. In the winter,
when the cream foams and bubbles In
he churn, and refuses to come to
hutt,ar, it is because it has not expe-
rieneeo a change. The weather has /
been too cold to allow of it, and we
add a tablespoonful of powdered
alum to produce the desired results.
The cream which boiled and ragged
like a mad creature is subdued, and
in few moments the welcome splash
announces the butter.
This summer has been cold, damp
and mouldy in its tendency. Cream
Is easily affected by the atmosphere.
1 FUR dairy consists of one lovely Al
derEey, Juno by name. Sweet as
June roses is her milk, golden as its
butter. cups her cream. But 1t must