The Superior times. [volume] (Superior, Wis.) 1870-1912, 1873-06-14

gained at little expense of good points
good II we are alter some other object
30 III TINS summer pruning question. 1t is
sad by persons whom the whole horticui
tural community respect, that " winter
pruning strengthens while summer prun-
ing weakens trees If one were to denriye
tree Of the whole of it foliage this
would probably be true enough to work
serious injury. It is on the principle on
which noxious weeds are DESTROYED
Denuded of every leaf d. fast as one ap.
pears, plant is often killed in one season.
But may this not be different when only a
few branches are taken eff? The remain
ing leaves and branches have more food
at their disposal What was intended for
thousand branches is now to be divided
among nine hundred. But we will not
enter into these minute points of physio-
logical science. 1t is enough for practical
men TO kEow that the cutting away of a
few branches has never been known to
work any serious injury. while the other
case with which the wound heals over, is
In striking contrast with the long time it
takes a winter wound to get new coat
OF bark over 1t. We have seen In a Wig
orous, healthy tree, u stout branch Of two
inches IN diametre taken off, in which the
new bark nearly covered the stump in two
years In the winter the same spot would
bave been several years in closing over,
and perhaps the parts would decay first
an thus lay the foundation Of future desease
IN trees. SO well is this known, that in
many places where winter pruning is
practiced to any great extent, it is not
unusual to have shellac or some other
composition ready to paint over the
wounds, to keep out the weather until it
shall have been closed over by the new
bark.
OF course heavyness of foliage would
be serious loss to tree but it is very
rare that any tree has been so much neg.
lected as TO need the half or even the
fourth of It's branches taken off in the
sommer time. But there are In many
cases branches here and there along the
trunks Of trees which 1T is an advantage
to the tree to loose and thinning which
may be done 10 various ways to advantage.
and II such cases summer pruning will
tell Il COED ale.-GermGntoW1t Telegraph
An English Etsttsr-Makea's sugges-
We copy the following from the Mark
Lane Express;
The best temperature for the milk to be
ior the yielding of cream, as shown by
the experience of the best butter makers
OF district celebrated for the high quality
of the butter made, is 90 degrees, or be-
tween this and 81 degrees. If milk be
raised to the temperature of boiling water,
or nearly this it will yield a much larger
amount of cream than if the temporatur
be at 90 or 81 degrees, but the butter SO
made from it will not keep for any length
| of time. The cream that rises first from
the milk is the best for butter making
purposes. Go0d-at least the best-butter
can not be made from cream which is
allowed to remain in the milk till it is old.
Cream rises best from shallow vessels.
The temperature at which the cream is
to be churned should be the same as that
at which the cream has been raised from
the milk it should not be allowed to
exceed "a degrees. 1t is a mistake TO
bring the butter to quickly. a considera-
ton Of the "fact' of the case will show
the reason for this The grobules Of but
ter III the cream are covered with Il thin
pelliclo Of casein the object is to get
rid of this is completely as possible; but
1t requires time to do this. Quick churn-
ing will bring butter, no doubt, more
quickly but rs the casein viii &c in great
er quantity than if the cburning was more
slowly done, the butter will not keep so
well
Much has been said as to the different
methods OF butter-making, some advoca-
ting churning of the whole milk and
some OF the cream, and some Of the cream
and milk combined. a very eminent
authority, who experimental largely on
the churning IF all these mixture, states
that IT, cream alone is mora easily ohurn-
ed than mixture of cream and milk %
that the addition of some water, during
churning, facilitates the process, especially
when the cream is thick and the weather
hot; 90 that the butter made from sweet
cream has the finest flavor when fresh and
keeps the longest (4,) that scaldcd cream
Yields the largest amount Of butter but
that it does not keep long 80 that the
most economical mode is to churn the
milk and cream IN u condition slightly
acid, and that it yields large amount Of
excellent butter. The same e6perimenter,
after an experience of 80 years, says that
he has come to the conclusion that butter
is yielded in the largest quantity and of
the best quality, by churning the whole
milk. This should be kept till it is decid-
eddy sour, and covered with thick skin,
wrinkled or uneven on the surface Tins
is churned at a temperature of 65 degrees.
20