davidaulloa/AmericanStories huggingface dataset:
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
FARMERS AND PRICES.

Farmers DO not fix the price Of anything
they buy or sell. All prices are fixed by
combinations among mechanics, tradesmon,
and spectators. Farm laborers have not
yet organized to put up prices. The fact
that they are so scattered, renders this diff.
cult. But the professions, the tradesmen,
the mechanics, the railroad companies and
carriers generally, the capitalists aud the
spectators of all classes, have formed COM
binations to fix the prices for their own SER
vices and commodities, and some for even worse
purposes-that Of saying how many shall be
allowed to learn trades, how long they shall
serve, and many other things which interfere
with the rights of the individual and
violate the principles of justice. The agri.
cuturists, the largest class of all,-the only
one that equals in numbers, and certainly in
Importance, all the rest,-are the only ones
not organized to regulate prices. The
result of all this is, that the farmers
have to take for what they have to sell, and
tOpay for what they have to buy, just what the
tradesmen, professionals and speculators say.
Less than One-half of the population die
tates all the prices, and the other half SUBJ
mits. Can you guess which side gets the
best Of all the bargains2 The laws of trade
and commerce, of supply and demand, to
some extent regulate or set limits to the pric.
es Of farm products. Spectators have 10
operate within the limits of these laws. But
the prices of farm tools, of manufactures, of
mining products, and the like, are regulated
by combinations, directly and indirectly.
The prices of these products are indirectly
advanced by the wOrkingmen combining and
putting up the price of labor. Then the
manufacturers and dealers combine TO direct.
ly regulate the market And each and all
have an eye to putting the prices at point
which will compel you, the farmer who feeds
all, to give them the largest amount of food
for the smallest amount Of tools and manu-
iactures. This is precisely the relation
which the agriculturists hold toward the
other half of the industrial population of
the country. The professional men you well
know fix their own prices, and the mOneyed
men take good care that the monetary laws
aud financial administration of the country
are not such as to interfere with their profits
II. d. Curtis.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
[NSBURY, FRIDAY, JUNE 27, 1873.

This is an important point whero there is
much danger of waste, and care should be ta-
ken never to cut fast enough, or stir hard
enough, TO whiten the whey. II should take
at least Is minutes to cut vat sufficiently
fine, and about two hours--more or less, as
the milk works fast or slow--to raise tho
heat to 9Se. The heat is then turned off and
the curd allowed to rest, turning il up once
in half or throe-fourths of an hour, until the
acid is sufficiently developed the whey is now
drawn, and cold water passed under the vat
to cool the mass below 90e, when the curd is
dipped to the sink. II is salted at the rate
Of p pounds salt in cool weather, and 2a
pounds in hot weather to 1000 pounds Of
milk.
Mr.. Goodenough claims that under this
process the cream Of the milk is nearly all
retained in the curds, that loss from waste Is
reduced to the minimum point, and that >
very fine quality of cheese is the result. Tbi;
report from Mr.. Goodcnoughs factory for
1872 shows that only 37-100 pounds Of
milk were required for q pound Of cured
cheese, and the cheese was sold at u price
averaging s13.43 per 100 pounds. These
averages are comparatively large, and speak
well for his process Of manufacture.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
For tho VERMONT FARMER.
WOMEN AS BOARDING-HOUSE
KEEPERS"

There is one business peculiarly suited
to women" OF course we could readily
have told to what the writer of the above al
luded if he had not particularized at all.
Women may provide home for the home
less and weary" and can put on a coat of
mail (male) made Of iron or brass or both
and keep public boarding-house, from ne.
cessity or any other propelliug motive, If
they choose. Perhaps it would be agreeable
to have such home made as much like
home as possible" To have the rooms ar
ranged tastefully, busted and aired, the table
spread with clean linen, ornamented with
fresh flowers evory day, the beds made light,
and pillows smOothed by wOman's hand. And
perhaps it would bo quite as ennObling
for them in this employment as for the trav-
el'worn and rusted strangers that turned in
to make themselves at home. For the gen.
tlemen who have marked out such a calling
for women, am simply sorry.
That the country tor the gentlomen) stand
in no need of " lady counselors or lady poli-
ticians admit. These departments are
filled most efficiently just now. Neither does
1t need women as hotel keepers. p.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
Gbr 9airp.
ORIGIN OF AROMA IN BUTTER.

The aroma of butter has very complex
origin. 1t springs from certain volatile oils
which exist in the plants on which the ami
mails feed. Voelcker reports butter to con-
tain two per cent. of these oils. To these are
given the names butyrin, caproin and capry-
olin, and from them are formed the butyric,
caproic and capryolic acids which are the Oc-
cusion Of rancidity in butter. The easy for
nation Of these acids is one of the greatest
obstacles to the manufacture of good butter.
But the volatile oils in butter are not confined
to three nor four varieties. Every species of
herb upon which the cows feed, and, indeed,
upon tho farm, has more or less volatile oil
peculiar to itself, on which its peculiar odor
and flavor depend. 1t is easy to see how the
flavor and odor of butter are affected by the
food the COW consumes. A COW eating pep
permint, for instance, carries the oil Of pep
permint into her blood and thence into her
milk, where, combining with the cream, it is
carried into the butter, giving it the favor and
aroma of the mint. Cows do not live on
single variety of horbage. Twenty different
kinds are more likely to be found in a single
pasture than only one. The mingled oils Of
all these constitute the aroma Of the butter
made from their milk, each one having its
modifying influence, though some may be
distinctly recognized, when, like onions, gar
lie, or cabbage, their influence is greater than
that Of all the rest.
The kinds Of food which furnish the most
agreeable aromas are the most desirable for
dairy pasture, though they may not yield the
most. More people are moro pleased with
the aroma from Kentucky blue grass than
with any other; hence blue grass is regarded
as the best food for the dairy. BY little
attention, every dairyman can determine for
himself what food is most suitable for his
herd and that little attention will impress
upon him the fact that if he would make
clean favored butter his COWS must not live
on garbage, litter or strong scented weeds
There is another popularity about the essen
tial oils in herbage from which the dairymau
may sometimes derive advantage. 1t is the
different degrees oflightness they possess, the
rapidity with which their ESSENTIAL oils are
evaporatcd by heat. For instance, the pun.
gent oil Of the horse -radish is so volatile as tc
escape in short time by exposing the crushed
radish to the air; the poisonous oil Of the
mild parsnip and of ivy escape while the To-
liage is willing an offensive oil in greer
clover which affects butter unfavorably, es
capes while it is drying, so that the dry PLAN
makes better product than the green. The
aromas of turnips, cabbage, onions, etc.. arr
heavier and are not entirely carried away by
drying. But by heating the freshly drawn
milk, even these oils can in many instances
be entirely driven out.-Cor. Lire Stool
Journal.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
THE CREAM IN CHEESE.

At the last meeting Of the American Dali
rymen's Association, Mr.. Goodenough, of ST..
Lawrence Co., gave his method Of " working
back the cream" together with his general
management of the curds, in which remarka-
bly, good results were obtained, and his state
ments and statistics elected deep interest in
the convention. Recently, he has addressed
letter to the secretary of the Association,
giving his process of cheese making somewhat
in detail, and the letter is printed in the an
nual report just now come to hand. We
have no space in this connection to give the
letter entire, hut shall present briefly some of
the leading features of his process.
The evenings milk is cooled by dipping
and floating ice in a tin tub holding about
four pals, until the temperature Of the mass
is down to 100; running water is allowed to
pass through the water vat under the milk
all night during hot weather; in cool wealth
er the water is shut of, as the design is, in
either case to cool the milk down to 65' /;
and when this temperature is reached, it is
preferred that the milk should stand still, as
Mr.. G. believes that agitation tends 10 sepa-
rate the butter from the caseine and thereby
cause waste. Under this treatment, the cream
in the morning is limpid and light, but should
not be stirred until the mornings milk arrives
in sufficient quantity to enable the maid to
skim at the same time that the new milk is
running in the vat. Then the cream should
be removed with the dipper and passed
through the strainer with the new milk, while
the temperature of that in the vat is at 70o,
and with the heat turned on to secure this
point, if necessary, gradually raising the heat
to 800.
AT this point, he says, if due care has been
taken and the milk in the vat sufficiently
stirred to secure an even temperature, there
will be no more appearance Of cream than on
new milk, nor will it separate any more read
lily. The rennet is now added, and there
should be evidence Of coagulatiOn within
twenty minutes. The mass may be OCCASION
ally agtated up to this time but after cOag.
ulation has commenced, agitation should not
be continued, as it tends to produce a soft
curd.
The slight agitation Of the surface Of the
milk keeps the cream Incorporated with the
milk until the action of the rennet is sufficient
to retain it, and this is an important point in
avoiding waste. In about 80 or go minutes,
when the curd is ready to cut, the horizontal
knife is used, then the perpendicular knife
cutting the mass into cubes it is now left at
rest for 8 to 10 minutes, when the curds are
carefully turned up with the hands, and the
knife in q skillful hand commences its work,
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27

success Of this practice accords with the hab-
its Of Pru1utS aUiup,, from which these va
rieties have sprung. When growing sponta-
neous in its native habitats in Europe, it
chooses, we are told by Leroy the horticul.
turist, chistose soils Of but little depth.
While our horticulturists are correct, ac-
cording to the conclusions of the physiolo-
gists quoted above, in attributing the Z" gum
ming /" Of these trees to excessive nutrition,
they seem not to have understood correctly
tho manner in which this cause operates to
the injury of the plant. They have sup
posed it to be by promoting long.continued
and succulent growth which fails to ripen
thoroughly before winter, and is consequent
ly affected injuriously by frost, as often oc-
ours with other fruit trees. The cumming,
and the maladiCs accompanying it, have been
viewed as the result of the severe freezing of
the imperiectly matured tissue of the tree.
1t cannot be doubted that cherry trees, in
common WITH all other trees, fruit and orna-
mental, introduced from warmer latitudes,
may suffer from this cause but it would
seem to be established by these scientists
that cumming is alone due to superabund-
ant nutrition. 1t is transformation of the
very substance of the tree into product
which is entirely useless in its economy.
This necessarily debilitates the plant and
renders it liable to further disease and to in-
jury by frost; and while high feeding is
known to be the ultimate cause, how much
Of the consequences that follow are to be at
tributed Immediately to cumming and how
much to frost we cannot say.
Russian Apples.
From the Department of Agriculture
have just received for trial in this section
scions of forty varieties of Russian apples.
They are part of the large collection re-
ceivcd by the Department two years ago from
the Imperial gardens of St. Petersburgh.
Those gardens contained fruits collected from
all parts of Europe, so We have received
some sorts which have long been in cultiva-
tiOn in this country. Such are the BOrsdorf-
er, the English Pippin, or Golden Reinette,
the White Astrachan, the several Calviles,
&c. But as regards the most of the vario-
ties in the collection. their barbarian names
which we cannot hope to pronounce, and es.
pecially the Russian personal and local names
which many of them bear, attest their Rus.
sian origin and, when we consider the great
value for planting in the colder sections Of
this country found in the Red Astrachar
and Tetofsky, which have come to US from
that country, we cannot but anticipate fud
lag amongst the numerous varieties Of thi,
importation of the Department many which
will be Of great service in our northern hor
ticulture.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
FERTILIZERS FOR TOBACCO.

james NJ. Crafts, Whately, Mass, sends
to tho Department Of Agriculture the fol-
lowing account of the use of manures and
other fertilizers and the manner of applying
them in the raising of tobacco in that locality
I" l am one Of company Of FIVE persons
who, in the last two years, have bought and
shipped from Whitehall, N. Y, over eighty
carloads Of horse manure. Other parties
have bought fully as much in Middlebury,
Rutland, Montpelier, and St. Johnsbury, VT
The cost at our station has averaged about
ten dollars per cord. Other parties have
bought manure from the Albany cattle-yards
perhaps fifty carloads in less than two
years-all Of which l think has been sheep
dung. Others have been to New Haven,
Conn, and still others to Boston and Cam
bridge and now two Of our farmers have
been to Canada and bought twenty-five car
loads A carload of horse manure contains
about seven cords, perhaps six and half on
the average. This is generally obtained from
livery stables. That from Whitehall, N. Y,
is from stables where canal horses and mules
are kept. Those are fed highly with grain,
and the manure is very valuable. 1t is used
on tobacco lands at the rate of about ten
cords to the acre. Probably there is no 9TH
er species of manure which affords in such
abundance all the elements of tobacco 1t is
rich in potash phOsphoric acid, maguesia, &c.
81 will add word about our mode of ap-
plying manure to tobacco. If, after spread
ing broadcast, VIC plow it under, the plowing
is very shalow--not more than five or six
inches deep. But, as a rule, we prefer to
allow the manure to ferment and become fine,
then spread it even and work it in upon the
plOwed surface with the gaug-plow or with
one Of the wheel pulverizing harrows and
we like the kind that is attached to a straight
piece of plank with a tongue and seat. We
would like to go over the ground as many as
eight times with it; in fact, we do generally
60, say, four times one way and as many the
other, finding our pay for the extra labor in
the fneness Of the soil. We are doing this
work more thoroughly than we used to, and
think we are well paid fer it. We next fiji
the hills by ridging the land three and one
third feet apart and the hills two feet I'm
der this course, we have found that we do moi
get much advantage from the use of super
phosphates in the hill.
Some have tried experiments by using
wheat shorts as fertilizer for tobacco, al
the rate of three tons TO the acre. A mem,
Der of our club raised an acre Of tobacco with
shorts as fertilizers and the crop was good
one. estimated at 1,S00 pounds. On another
piece he tried Indian meal at the same rate
with not nearly as good results. On four
acres, he used 800 pounds of shorts and 10C
to $50 pounds of superphosphate, strowed
(after marking) on the marks and then ridged
so that the hills were made over the shorts
and superphosphate. This gave him the bcs
tobacco he ever grew, though he had used
by working in on the plowed surface, about
eight cords Of manure and 500 pounds o.
Peruvian guano to the acre.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
Ate 3leeping.
IMPROVED BREEDS OF BEES.


Bl ID. L.. ADAlR,
Until within the last dozen years, bee
was a bee and no one thought Of one bee be-
ing better than or different from another
Just then the Italian bee stepped in and re-
vealed the fact that the law OF variations ap-
Piled to insects as well as TO higher animals
and to vegetables not only that the Italian
bees, Gs n class, differed from our native bees,
but that the Italians differed among them
selves, and our common bees were not all
alike.
Now this condition of things, instead of
being difficulty, is just what we want in
order to get superior varieties, and if taken
hold of properly will result in very few
years in doubling the utility of this already
most useful insect.
Now, the only use we have for bees is to
produce honey, and therefore VIC sheuld cul-
tivate such instincts as will contribute to that
end.
FecundIty of Queens.
A small colony of bees cannot gather as
much honey as a large one, therefore fecund-
ity in the queen should be increased, and the
swarming instinct suppressed. 1t is estimat-
ed that the ovaries of queen contain the
germs of about 100000 eggs, and when they
are laid she dies. If the laying instinct can
be cultivated so that all Of these can be de-
posted in one season, instead of extending
the period over three to five years, as is gen.
orally the case, it is evident that great ad-
vance will be made. But if the swarming
impulse is retained, and the colony is contn-
ualy being disorganized by swarming, the
gain will be of doubtful value. In every
apiary the owner can point out certain colo
nics that are continually more pOpulous than
others. Such should be selected to breed
from, and all unprOlifc queens should be de-
stroyed aud their places filed with Others
produced from eggs of the prolific, although
the infertile queen shodld be Italian, and
even imported. In order to increase their
productiveness, when your young queens be-
gin to lay, keep them at it, and never let
them stop day if you can prevent it. II
the natural supply of honey gives out, feed
feed all the time and never let the queen be
at a loss for empty cells in which to deposit
her eggs Throw away your hives Of 1000
cubic inches capacity, and put your bees in
hives of double that size; for you cannot put
a gallon in quart measure, and SO long as
you keep your bees 50 pent up, the queen will
be prevented from developing her full capac'
ity. Raise your queens at the season of the
year when your colonies are the most indus,
trious and populous, and from the youngest
prolific queens, that they may inherit the
vigor of youth, and not the exhaustion ol
old age,
DsPrIvIng Beos OF stings.
Next to fecundity, perhaps, the most desir-
able thing is quietness. If the bee could be
deprived of the singing instinct, a new Inn
petus would be Immediately given to bee
keeping, for a large majority of persons are
deferred from engaging in the business through
fear of being stung, while many who have
bees fail to give them proper attention
from the same cause. Fortunately, we find
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27

things that they have been allowed to do the
carrying business of the country; for these
things that they have been given land grants
and appropriations. 1t is for these things
that every fair man is willing that they shall
make just and reasonable profit on their
immense capital invested, and their skill and
talent for doing business. And this squares
the account, and settles the whole bill The
people do not propose to throw into the count
the right to abuse and extort to oppress and
rob to corner" gold and upset the whole
financial equilibrium of the country.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
nREr HARTE,s LAST POEM.


(YREKA, 1879
Which Il Is not my style
10 produce heeuiess PAIN
by statements that rio
UT that 50 gin the gram,
But mere Oapu'in JACK sui hVih'i ana wye
has no skeip on his brain
On that Caucasian head
There Is no crown oil hair
IL has gone, II has He'd
Ana Echo sos : whore "
And asks : Is ths Nsuon "hite MANS anu
senerahy 'ninss on 'he square
shouas known in the camp
As NySs other Squa"'
ana iolks OF that stamp
heh no nghts IN tho Law
But 10 reaehsrous, sinial ana sunny as Nye
might heV' well known oe'ore'
put sho said that she knev
Where the lnjins was hid
And tho statement was true,
For u seemed that she ulu
Since she lod william Where nc was covered 0!
seventeen Modoes' and-sld'
Then tbey reached for his hair,
But Nyo sez, BY tho Law
vi Nanons, ioroearl
snrrenders-no more
Anu locks 70 20 ueatedi you near me-
But Cantain Jaok rose
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
Notes and Queries.
Dairy Improvement.

-" If we have not improved in the art
of butter making since our grandmothers'
day, as one writer seems to think, have we
not since Abraham'sP Scripture tells us Of
his setting butter before his guests, though
his manner of making it is not mentioned /;
yet we conclude il was done as dairy business
of his time was, by filling leather bottle
with milk and suspendlng 1t to tho tOnt-pole,
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
General 99rituIture.
THE ACCOUNT SQUARED" :"

Railroad companies claim to have peOpled
states, built up cities and towns, advanced the
price of lands, developed agriculture manu-
iaCtures and commerce, given employment to
vast armies of laborers, mechanics and clerks,
rendered inter-communicatiOn easy and rapid,
and in thousand ways to have ministsred to
the prosperity and comfort of the whole peo-
pie. They have done all this. And it is ex.
aotly what was expected Of them. 1t was
for these things that they have been given
the right Of way for their tracks for these
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27

then swinging it until the desired effect was
pfoduced.
We cannet affirm that oua ways aro any
nearer perfection, having never tried theirs,
but the Imagination certainly fails to bring
before us anything very delicious or tempt
ing for the appetite after such procedure.
win some one tell us through the FARMER
prior to the leathern swing patent? r."
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27

1t is interesting to notice a man of tender
corns on a crOquet-gound, He will stand
around, always in the way, until some sunny
haired maiden croquets on his pet toe, and
then he will go waltzing off on one leg among
the shrubbery, choking himself black in tho
face with ordinations he dare not utter,
while the maiden will smile serenely and
murmur " Oh, Mr.. =, did not mean
to %
When man meets his fitting mate, society
begins,
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
Correspondence.

Articles naf brief practical, and 10 the point,
will recsiv, ne preference for this eoiumn. Ten lines
Of 'cAat you know s better hSn a column Of what you
guess
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27

EE In many parts of the country butter
commands higher price when made and
worked in the Blanchard Churn. The reason
is, it is better than when made by hand.
Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-06-27
WHOLE NO. 134.
Gaoies' department.

We particularly desire contributions 10 this column
upon all SUBJECTS interesting TO our lady readers.