National opinion. [volume] (Bradford, Vt.) 1865-1874, 1870-12-02
Farm, Garden and Household.

The WAY TO BLANKET HORSES. Those
parts of the body of horse which sur
round the lungs require the benefit of a
blanket in preference to his TANKS and
rumps. When we are exposed to a cur
rent of cold air, to guard against any in
jury from contracting cold, we shield our
shoulders, neck, chest and back If
these parts be protected, the lower part |
OF the body will endure degree of cold
far more intense, without any injury to |
the body, than if the lungs We're not kept |
warm with suitable covering. The same
thing holds good in the protection of
horses. The blankets should cover the
neck, withers and shoulders, and brought
erouud the breast and buttoned or buck |
led together rs closely as a man buttons
his overcoat when about to face a driving
storm. Let the lungs Of a horse be kept !
well protected with heavy blanket, and
he will seldom contract n cold, even ii
ii e hindmost parts of the body are not
covered.
FRUIT GRATING. correspondent in
Anne Arundel county, Md, asks for in
formation as to d" the time proper to cnt
the CRAFTS from which II person intends
tn graft
Grating is performed in two princi-
pl ways-scion or slip grating, and
CHATTING by approach, or marching. The
season for the operation is about the
middle OF March, when the sap is rising,
and the buds are beginning to swell.
The grating should not take place inn
nediately on cutting the scion; after
removal from its present stem, place it
4,
may be partially exhausted of its juices,
and be more ready to receive the ascend
ing sap from the stock. Keep it in dry
ground. and not exposed 10 the sun. A
scion may be brought safely from dis
lance by being stuck in raw potato.
Before applying to the stock, cut the ex-
tlemity of the skin afresh. Take one
pound tallow, two pounds beeswax and
four pounds rosin melt together pour
it into cold water, and when it is cold
enough to handle, pull it till it is white.
Apply cold to the graft.
The ART OF MAKING BUTTER. Making
God butter may be well called an AT
for il is one of the highest. We suppose
this is the main reason why every market
is flooded with poor butter-grelsy, salty
and unhealthy stuff An exchange
speaking Of the butter question, says
there is great room for lettering this de
psrtment of farm management. and ev-
cry one will agree that said exchange is
right It hints that too little attention
is paid to the improvement of our mead
vws--to the sowing of the proper kinds
of grass seeds, to the raising of roots
and the proper airing of corn and othe
food designed for fall feeding.
70 the good housewife, whose husban,
las done his duty in the furnishing o
the necessary means of improvement
we would add some hints for guidance il
the manufacture of butter, which mos
generally is done under her superintend
ance We extract them from n lectur
delivered at u course at the Maine Agri
cultural College by Mr.. Willard II
1ays:
"In one quart of cream there are frou
to 10 ounces Of butter. Mr.. Horsll
tall states that good grass will yield on
pound Of butter for quart of cream
and that when his cows have been fe
on rape cake aud other substances coI
tanning oily particles, their milk hi
yielded from % to - ounces Cor qua
OF cream. The first portion of crea
that rises is rich in butter. About SKI
degrees il the temperature ut While
the cream should rise. All utensils use
IN butter making should he thorough
cleansed. Good cream IN often spoil'
in the churn 10y tain, left in it throul
improper cleansing. The cream shou
be agitated regularly. II the churnii
in carried on too rapidly, the butter W
he made and unmade, and II too slowl
the particles of butter will not he set IRE
The best temperature nj which butter
made is fifty-fivc degrees. The me
desirable condition in which butter .
lists is that of u waxy consistency IL
tnen easily moulded into any shape.
il not always necessary to taste butter
determine it's quality. It's smooth IN
hous feel indicates its quality, its nut
smell indicates u good flavor and
bright. glistening. crcam.colorcd stirfa
indicate, ita state Of cleanliness
"When the butter il formed and
been taken out Of the churn. II shot
be thoroughly clcanscd from buttcrmi
The less the butter is handled the bctt
Warm hands, however clean. are apt
impart n faint. \ butter liable shot
h. used in all the manipnlntiuns
spring.housc should be- used whence
convenient. Cream should he chnrf
mthcr than whole milk. The quality
Of the highest importance, and sho,
never be- sacrificed to quantity. "
butter does not pny. The milk sho
Il. set ut temperature Of G2 dcgr
4 never above75. When spring-hou
aie not convenient the Jennings pan n
-, used which IL pan for receiving
milk set In "a larger pan containing wat
Tue cream should he taken from
milk before old aud sour. Butter VIII
h1 been churned quick will not k
IL, ~ there " not complete sepa
ton Of the caseinc cells. II the but
wis entirely free from caseine salt wo
NJ be- required.
1.-THE time of churning should be
least from thirty b. forty minutes 4
bntter.makcrs ~ Orange county.
make one ~ III best articles IN the wo
charm from forty Ave "a sixty minu
using the common churn, which Ia
gardel NJ the bsst The Chester coui
Pa, manufactures make the celcbrt
philadelphia butter, which sells Ut
dollar per pound In Orange cou
instead ~ . shallow pan for setting
milk, they use deep pau. with fun
shaped skinner for taking Of the ere
the point In favor Of deep pan IL
-. s...s 81 ..ssf...s 4. ..s.v.,.t.l t...... 4.