Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1872-06-06
Farmhouse Notes.

A SUGGESTION FOR COUNTY SOCIETIES.
The american Agricultmist thinks the
dairy business of this country is not on
satisfactory footing, by any means, and
solely because of the multitude OF poor
cows, which are kept year after year.
This, it says, is a matter worthy the at
tention of the County Agricultural So
cieties. Every one of these associations
should introduce improved stock, by
means of thoroughbred male animals,
into their localities 1t is a good work
to elevate the ideas of farmers and to
foster taste for improvements, but to
the great majority of their clients the
possession OF such stock, or the use OF
it, is quite unattainable, on account OF
want of the necessary means. BY max
ing this special branch of their oper-
ations, the usefulness of these societies
would be much increased, and their I'M
portance greatly en- ianced.
BEST METHOD WITH OBSTINATE BUTTER.
"A Virginia contributor writes as fol-
lows for the benefit of a farmer CORES
pondent who detailed his troubles in
churning and asked show to make the
butter come quickly. Having been a
sufferer from the same annoyance, and
having discovered very simple remedy,
and one which in our case has proved
entirely successful l think it right to
make it known. 1t is simply to place in
each two-gallon jar of cream one pint OF
buttermilk. My wife, following the
good old Virginia stvle, delights in tax
ing charge Of the dairy department after
it comes from the stable to the house.
She has the milk skinned into gallon
crooks and placed in the cellar for twen-
ty-four hours, then skins the cream,
which is put into two-gallon jars, to each
of which one pint of the buttermilk Of
the last churnipg is added, keeps the
cream at about a temperature OF sixty
five degrees, until it gets to the consis-
tency of clabber. which generally takes
about forty eight hours, when with but
little trouble the old-fashioned dasher
brings the golden butter.
How TO PRESERVE EGGS FOR HATCH
ING. Having been long time in the
business of raising fancy poultry, I, like
many others, have suffered much from
the eggs being chilled at about this season
of the year. AS fancy eggs are now In
demand, or soon will be, it is of vital i'm
portance to the breeder to know how to
preserve his eggs which are now being
laid, SO as to be able to supply the urgent
demand for every person wants eggs at
aoout the same time, and wants them
with the germ of vitality uninjured. This
is is very simple process. I am, and have
long been, breeder of fancy poultry, and
this is my method: Let every nest have
good bottom of waste paper, which, Of
course, is to be covered with straw ; look
sharp after the eggs, and after allowing
the animal heat to subside about half,
pack in box in cellar, in dry place,
with any kind of dry waste paper. When
you want to ship, procure pasteboard
boxes, and pack the eggs in paper shaw
ings; then wrap in as much as dozen
thicknesses or more Of paper, and tie
tight this prevents, to great extent,
conclusion, which destroys so many eggs
shipped to distance Eggs thus packed
may be sent through zero temperature
without danger of being chilled in the
transit. All intelligent persons know
that paper is a non conductor. Let those
who do not know this fact place COM
mon newspaper or two between the bed
clothes and remove heavy blanket or
quilt at the same time, and they will
soon satisfy themselves beyond doubt.
Country Gentleman.