Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-06-19
Farm, Garden and Household.
Gathering and salting Butter.

LII tuo pIOCcso VI CuuIuluS1 oOpotooAoa
commences by the formation of parti-
cles of butter into small and neatly uni
form Jumps. In the barrel churn this
uniformity continues, when at the right
temperature, until the Jumps have
reached a half pound ormore in weight.
When about the size of butternut, the
milk should be drawn and pail Of pure
cold water added to batch of sixty or
seventy pounds in weight. Ice water
must be used in warm weather. The
churn should then be revolyed only
enough to thoroughly rinse the mass.
More than this would cause the forma-
tion of too large humps to permit the
salt to be readily diffused through it.
The water should then be withdrawn,
and somewhat larger amount added,
the churn again revolved in the same
manner, and the water again withdrawns
This second water should present but a
very slightly milky appearance, and
should ali be removed. The churn and
its contents should then be placed upon
the scales and weighed, and by SUBJ
tracting the known weight of the churn
the number of pounds of butter will be
obtained. Pure, well-sifted Ashton, or
other salt should then be added in the
proportion of one ounce of salt to each
pound of butter, and the churn again
revolved until the mass is thoroughly
mixed. 1t can thus be quickly accom-
plished without exposure to the warm
air OF the room. The amount to be used,
however, should be determined by cir
cumstances. If designed for the gen.
eral market, or to be stored, the amount
specified should be used. If for a spe,
cial market, and for immediate use, the
tastes of the consumers should be con-
suited.
Sulphur for Gapes.
When / was boy, some 20years ago,
my mother used to raise 800 to- 90
chickens each season, and Is to 100 tur-
keys. Her manner of treatment was
this: In those days cooking-stoves were
not generally used. especially in the
South, where Sambo and Sally were the
help; so we had big ovens and big
pones of light bread. In said big ovens
was also the light, pure, puffy biscuit
baked. Well, each morning when the
biscuit for breakfast were taken ont,
and the oven yet hot, said Sally made
up pone of corn meal (unsifted) bread,
with heaping tablespoonful of pulver-
lied sulphur to the quart of meal, mix
ed with water and nothing else, and
this was fed to the chickens and turkeys
morning and evening, and never knew
one dozen chickens lost with gapes, as
it is known that sulphur is death to
parasitical worms. The young turkeys
had pill of ground black pepper given
each morning when they appeared
dropping, until again lively. These
pills are easily made by adding enough
flour to cause adhesion.
Lime In the Orchard.
Where apple orchards are kept per-
manently in grass, o top dressing of
lime, of eighty bushels to the acre,
every FIVE years, viii prove beneficial.
AS to whitewashing the trunks OF trees,
we give the preparation for that pur-
pose prescribed byW. Saunders, of the
Government Gardens at Washington.
This wash is made as follows Put half
O bushel of lime and four pounds of
powdered sulphur in a tight barrel,
Stacking the lime with hot water, the
top of the barrel being covered with
cloth; this reduced to the consistency
of ordinary whitewash, and at the time
Of application half an ounce of car
bolic acid is added to every gallon of
the liquid. Saunders says: 81 gener-
allyapply in the spring before the leaves
make their appearance, but I am con-
vinced that it would be more effective
if applied later; but then it is difficult
to do so when the tree is in foliage.
Saunders applies the wash not only to
the stem of the tree but to some extent
to the main branches.
Using Paris Green to Destroy Potato
Beetles.
In report to the Legislature of Ohio,
Mr.. D. @. Richmond says: There are
severalmethods of applying Paris green,
but I have found the following the most
practical: Place hogshead or other
water-tight vessel, having good faucet,
on a wagon, fill the vessel with water,
and take it into the potato field. Put
heaped tablespoonful of pure Paris
green in a common wooden pail, then
fill the pail with water, and stir until
all the green is taken up by the water.
IA the green is not pure, then from one
and half to two heaped spoonfuls will
be required. A little experience will
teach any person when the mixture is
Just right. An old broom is saturated,
and then sprinkled over the vines on
which the larvae or beetles are located.
1t is best to perform this operation in
bright sunshine-the Paris green will
coat the leaves, and as they are eaten it
is certain death to the larvae or mature
bugs.
How to Make Root Beer.
A good root beer is desirable thing
in the hot days of summer, not only for
shaking thirst, but also because of its
utility as tonic. This is the way to
make the real old-fashioned brew !:
Take spruce boughs, black birch bark,
sarsaparilla, wintergreen leaves, sassa-
fras, yellow dock and dandelion roots
boil altogether in large kettle, with
handful of hops and two quarts of wheat
bran, and two quarts of molasses.
When boiled enough--two hours or so
strain through sieve, cool, and add a
pint of yeast. If not very sweet to the
taste, add more molasses. Let it work
over night and bottle. Secure the cerks
tightly and it will foam well. The same
can be made in larger quantities, and
put into fifteen gallon cask, and
worked from the bung hole for a few
days, but it will not foam SO well as if
bottled.