Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1870-11-30
Farm, Garden and Household.

naTtS OF the DOuH Oh horse WHICH SUI
rronpd the lungs require the benefit of
blanket in preference to his TANKS and
mmps. When we are exposed to cur
rent of cold air, to guard against any in
4 iury from contracting cold, we shield our
shoulders, neck, chest and back. If
these parts be protected, the lower part
i Of the body will endure degree of cold
Il far more intense, without any injury to
Il the body, than if the lungs were 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
round the breast and buttoned or buck
led together as closely as a man buttons
his overcoat when about to face driving
Storm Let the lungs of horse be kept
we'll protected with a heavy blanket, and
he will seldom contract cold, even if
lie hindmost parts of the body are not
4 covered.
FRUIT GRAFT1Na.-A correspondent in
Anne Arundel county, Md, asks for in
formation as to "the time proper to cut
the gratis from which person intends
to graft.
Grating is performed in two princi-
pll ways-scion or slip grating, and
1afting by approach, Or marching. The
4 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 i'm
1 mediately on cutting the scion; after
4 removal from its present stem, place it
in the ground for few days, so that it
nay be partially exhausted Of its juices,
nd be more ready to receive the ascend
ing sap from the stock. Keep it in dry
ground, and not exposed TO the sun. A
1 scion may be brought safely from dis
lance by being stuck in q raw potato.
Before applying to the stock, cut the ex-
lemity of the skin afresh. Take one
pound tallow, two pounds beeswax and
four pounds rosin melt together !; pou1
I it into cold water, and when it is cold
enough to handle, pull it till it is white.
1 Apply cold to the graft.
i The ART OF MAKING BUTTER. Making
n God butter may be well called an Art,
for it is one of the highest. We suppose
3 this is the main reason why every market
& is flooded with poor butter-greasy, salty
Il and unhealthy stuff An exchange
speaking of the butter question, says
here is great room for lettering this de-
partment of farm management, and ev-
III cry one will agree that said exchange is
81 right 1t hints that too little attention
is paid to the improvement of our mead
ows-to the sowing of the proper kinds
= Of grass seeds, to the raising of roots
81 and the proper airing of corn and Other
j food desi gned for fall feeding.
Tothe good housewife, whose husband
Las done his duty in the furnishing O.
the necessary means of improvement
Fl we would add some hints for guidance il
4 the manufacture of butter, which mos
d generally is done under her superintend
ance We extract them from a lecture
i delivered at a course at the Maine Agri
cultural College by Mr.. Willard. ID
ays:
an one quart of cream there are from
h B TO Is ounces of butter. Mr.. Horsh
fall states that good grass will yield on
d pound of butter for a quart of cream
and that when his COWS have been fet
& on rape cake and other substances con
tanning oily particles, their milk ha
81 yielded from % to "a ounces Cor quar-
Of cream. The first portion of cream
that rises is rich in butter. About sixt
degrees is the temperature at whicl
the cream should rise. All utensils use
In butter making should be thorough
Il cleansed Good cream is often spoile
Fl In the churn by faint left in it throug
improper cleansing. The cream shout
be agitated regularly. If the churnin
is carried on too rapidly, the butter wi
be made and unmade, and if too slowly
Fl the particles of butter will not be set free
n The best temperature at which butter
made is fifty-ive degrees. The mos
desirable condition in which butter e1
lists is that of waxy consistency. 1t
then easily moulded into any shape.
Snot always necessary to taste butter
determine its quality. Its smooth unt
tious feel indicates It's quality, its mutt
smell indicates a good flavor, and il
bright, glistening, cream-colored surfac
indicates its state of cleanliness
when the butter is formed and hf
been taken out Of the churn, it shoul
De thoroughly cleansed from buttermlll
The less the butter is handled the bette
Warm hands, however clean, are apt
lmpart a faint. A butter ladle shoul
De used in all the manipulations.
Spung-house should be used whenev'
convenient. Cream should be churne
rather than whole milk The quality
Oh the highest importance, and shou
never be sacrificed to quantity. POI
outter does not pay. The milk shou
De set at temperature of 81 degre
AID never above75. When spring-hous
are not convenient the Jennings pan ms
be used, which is pan for receiving t!
muk set in larger pan containing waite
The cream should be taken from u
milk before old and sour Butter whit
mas been churned quick will not ke'
wen, as there is not complete separ
non of the caseine cells. II the butt
was entirely free from caseine, salt won
not be required.
The time of churning should be
least from thirty to forty minutes. Il.
Dutter-makers of Orange county, WI
make one of the best articles in the worl
charn from forty-fve to sixty minute
using the common churn, which is ]
garded as the best. The Chester count
"a, manufactures make the celebrat
Philadelphia butter, which sells ut o
dollar per pound. In Orange count
instead Of shallow pan for setting t
mllk, they use deep pan, with q funn
snapped skinner for taking off the crea
me point in favor Of a deep pan is I'll
he tough surface isprevented from for