The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1870-11-16
IOURNAL
WEDNESDAY, K0YENBsg 16, 1870
AGRICULTURAL ITEMS.
Rntter Making in Winter.

/ have perused three articles on
making butter IN winter that have APP
peared In the late numbers of the
Country Gentleman, with care. One
of the writer's truthfully remarked
that cream must both be sour and
warm. in order to be easily churned
bat omitted to give directions to &C
complish these objects. In my re-
marks I propose to throw out a few
hints as briefly as possible, and shall
begin at the beginning.
In the first place, the COWS should
be we'll fed, comfortably housed, and
with free access to water. The mixer
should be very careful not to permit
any of the stable drippings to drip
into the milk while milking. 10 pre-
vent this, the milking should not be
done until after the COWS have been
Watered or the bag nicely wiped with
a wisp Of straw.
When the milk is brought in, it
should be strained Immediately, and
warmed until nearly as warm as hot
dish-water, but not scalded. If large
amount Of milk, it can be warmed in
a large boiler, but if only from one or
two COWS, it can be warmed In the
pans on the stove, and when warmed
it should be set on a rack or shelves,
near the cook stove. The milk should
be skinned within forty eight hours.
LIZ the milk fails TO sour, sour milk
should be added to the cream. The
cream should not stand over one
week. IF there should not be cream
sufficient to churn, add milk to make
churning. When churniDg is to be
done, let boiling water stand In the
churn until the churn is warmed
through; then let the cream be placed
ON the stove, or the vessel containing
it Ea placed IN hot water, and con-
stantly stirred until the cream tastes
warm, or until sixty degrees; then
pour it into the churn and ehurn your
butter; it will come in from ten to
thirty minutes. When the butter is
nicely separated from the b1ttermilk,
rinse it down with cold water; then
take il to butter bowl and work it
well in cold water until the buttermilk
is out; tLen add one ounce of salt to
one pound of butter for market, and
one and quarter for family use.
The next day it should be worked
over and made into balls or packed In
stone jars for future use.
/ forgot to mention that every far
mer should have plenty of carrots in
order to color the butter in Winter.
The carrot is to be grated and sim
mered In water or sweet milk over
the stove an hour or two, then
strained into the cream just before
ehurning.
The reason why butter is apt to be
bitter in Winter, is because it stands
too long for the cream to rise; hence
the necessity of setting the milk in a
warm place. The pans In Winter
may be filled full.
/ noticed an item not long since in
the New York Tribune, stating that
there was a great deal Of poor butter
In the market in the city. And there
always will be as long as the New
York butter buyers instruct the but
ter makers to salt the butter but very
little. Butter, in order to keep we'll
needs to be we'll sailed, nicely worked
and well packed, and the air ex'
Guided.
Now let. me add that I know, from
long practical experience, that good
nice, sweet butter can easily be made
in Winter.-E. 4. Call, IN the Coan
try Gentleman.
sHELTERING STOCK IN WINTER.
We provide ourselves with com
forable clothing in the Winter t.
ward Of the effects of cold. We ca
fat meats for the same reason. The
more northern and colder the climate
the more fatty substances are con
sumed. The Esquimaux drink train
oil. The substances contain much
carbon, and carbon produces heat.
Farm stock in the winter, crave OIL
rains, as corn, for the reason tina
they assist in keeping up the ANNA
heat. Is it not poor economy, In vieV
of these facts, to let your cattle, colt:
and sheep, winter at the lee side o
some bleak hill. or in the fence cor
ners, when a little time and none
expended at odd times would provid
them with comfortable stables, or a
the least, warm sheds. The none
paid for this will pay for itself eacl
season, to say nothing Of the salts
faction Of knowing that you hav
done all in your power to max
your farm stock as comfortable q
possible.
The farmer knows full we'll that
plant once stinted while young ca
never after recover to fully develo
itself lt is the same with live stool
only in a greater degree. If above
to stop growing and get thorough
poor while young, they never, how
ever well feed thereafter, fully II
cover. Our most successful and wa
money making feeders, continue t
feed literally from younglings to m;
turity. Il will make pig as heavy
ten months old as he would becom
under ordinary feeding, in eighteen
and the full fed steer will be as heay
at three years, as the lighter fed OF
will be at FIVE.
It takes a certain amount of was
to supply the animal economy, ar
the waste is in proportion to q
length of life. 1t costs just twice
much to prolong this waste two yea
as it does one, and more goes to was
in cold weather than in warm; hen
the economy of providing warm she
ter and plenty of food. Animals
provided will be sleek and health
while tho others will be gaunt al
shiyering, and their coats staFin
Stablemen understand the econon
of keeping fine horses warmly clothl
in Winter. It is only another mar
for preventing waste. Too many Q
binary farmers fail to see it. I
sheltering your stock one Winter al
see how you and they like it. A me
ciful man Is merciful to his beast.
Hoe CHOLERA CURE "A corr
spondent of the RWrql American, r
siding in Kentucky, claims to have di
covered an infallible cure for the b.
cholera, and Offers it free Of char sc
the public. It is as follows: Dissol
thoroughly one pound Of copperas
three gallons of warm water, and a
ply the wash about milkwar to t
affected animal, by dipping into t
solution or rubbing upon it Until
akin Is thnrnuahln wet MhanaI