The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1873-05-10
Farm and Garden.


when to skim and when to churn, arc
two very important points. There is some
difference in opinion about this among but
ter makers generally, but hone we believe,
among th4 few makers of fancy butter.
They all skim their milk sweet, just before
sourng, or Immediately after it begins to
change, and churn the cream when it is
slightly sour There is Il delicious flavor
about butter made from sweet cream, but
it is said not slightly soured. BY letting
milk stand after it begins to sour, Il little
more or am is obtained but the additional
amount is the poorest cream that rises, and
fancy butter makers do not think the in
crease of quantity sufficient to compensate
for the loss in the quality of the butter.
The very best butter that it is possible to
make must be churned from cream that has
not stood over twelve hours. This is the
main secret of cheese factories, that skim
only the nights milk, getting some five
cents pound more for their cheese than
our best daries bring. The best cream
rises first, because it is composed of the
largest globules, which are richer and light
or in proportion to their bulk than the
smaller globules, which rise last We be-
lieve that, with proper care. all the cream
can be obtained from the milk before it
sours, and that, if skinned sweet, the
cream will always make the finest favored
butter.
We should let the cream stand and get
but slightly sour b fore churnng, so as to
fix the small Il Mount of albumen it con-
tains, but not sour enough to convert all
al ,nilk sugar into Tactic. If the acid is
generally the caalsp too much, as is most
favor. but actually convcrsnly hurts the
the oil into liquid, eats it up, and thereby
causes waste, as well as Injuries the quality.
In cheese making one can completely m
poyerish the cheese, so that it will be al
most destitute of butter; but you Will see
only small part of the butter rise on t he
whey vat What too much acid does ~ .ne
butter in cheese making it will - a. n, oua.el
making. 1t impovershewS viii l1 do tbo so "e
destroys its flayocc cannot make a batch Of
WIN pul'.o',t.ig, cream-tasting solid and fine
los? Cd butter out of batch of very sour
cream. AS in cheese making so in butter
makng-care must be taken that the acid
does not go too far Do not let your milk
Topper before you skim it, nor your cream
get more than Enthusiastically sour before
you churn it, if you want to make fancy
article of butter that will bring fancy
price Utica HeauM.
PERMANENT FLOWER BEDS.
U save tllllc anu luDOT VI Tcslluplnp
flower beds every spring, when made in the
sod-lay out the form YOU wish them, take
off the surface to the depth of eighteen
inches, cut the side straight down, set large
long-shaped stones edgewise around, even
and upright, supporting each other firmly,
preserving the same height above the sur
rounding surface The stones should stand
six inches above; this will prevent the grass
growing into the bed. Replace the sod to
the height Of one foot fill up with soil and
compost, raising the centre eighteen inches
higher than the edge. Dressed up, and
rich soil added every spring, you have
bed that will last over twenty years The
stone sides keep the roots of the plants
moist, and enables them to stand the heat
and drought of the summer.
COOKED MEAT FOR FOWLS.
Fowls, as we'll as dogs, become quarrel
som if 1. on raw meat. Besides, cook
ing makes it more nutritious When raw,
it is rather hash and crude compared with
the mild, natural diet of worms and grubs,
which are, for the most part, soft and cast
ly dissolved by digestion.
Occasionally, for variety, little meat
may be given raw. Fish, when plenty, is
more conveniently given boiled, because in
that state the fowls easily pick every NOR
sci from the bones, and no mincing is re-
guired Chambers scraps have the advan-
tagc OF being already cooked and on TINT
account, as well as many others, they are
enthusiastically lVorM.
SEED FOR EARLY VEGETABLE.
For early plants and vegetables of all
kinds obtain seed that has been grown as
far north as possible. Northern Canada
corn will come to perfection in southern
soil two or three weeks earlier than the in
dgenous itself The northern season be-
ing shorter, nature adapts itself to the ex-
igency and hurries up the growth; the
plants will retain the influence of this slim
ulus until in the course of two or three
years they become acclimated in their new
abode.
A hanging parden of sponge is one of the
latest novelties in household gardening.
Take white sponge and sow it full of rice,
oats or wheat. Place it for week or ten
days in a shallow dish, and rs the sponge
will absorb the moisture the seeds will be-
gin to sprout before many days. When
this has fairly taken place the sponge may
be suspended by means of cords from a
hook in the top of the window where lit
tie sun will enter. 1t will thus become
living mass of green, requiring little oc-
casional moisture.