Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-06-28
Farm, Garden and Household.
Notes OF the Farm.

Evergreens among fruit trees are said
to insure good crops.
Several Farmers Oranges in the West
are building Touring mills.
The Gardeners Monthly advises far
mers to form associations against tree
swindlers and peddlers.
Vermont yearly produces food of
various kinds to the value of slO7. 90
for every man, woman, and child.
1t is estimated that, owing to the
want OF rain, the California wheat crop
will be one-fourth less than last year:
The owner of large peach orchard
IN Delaware has contracted with can
ming company for the whole of his crop
Tor III years, at 90 cents basket.
A remedy recommended for cabbage
worms is to sprinkle the heads with
shorts and bran. The worms become
die.
Some Western farmers SOW a small
quantity of oats with their wheat to
prevent the ravages of chinch bugs.
The oats are easily separated after
thrashing.
An authority asserts that the best
way to make apricot trees bear is to
plant them by the side of building,
say, within p feet, and then train the
limbs in fan shape.
A farmer in France states that, be-
tween the 22d of August last and the Sd
of November, he killed on two acres OF
his land $4,000 water and field mice,
weighing altogether nearly half ton.
He employed arsenic of soda, and caused
terriers to follow in the wake of the
pillow, as well as boys with stout switches.
The horse disease, after taking its
long march from Canada, south to the
Gulf and west to the Pacific, spent its
fury only when it ha, no more horses
to conquer. 1t is no longer to be classed
as an epidemic, but as an hereditary
complaint. In Iowa, colts rs soon as
foaled show all the symptoms of the
horse disease, and are dying in large
numbers, sixty deaths being reported
as having occurred in one township.
It is coming to be understood that
success in agriculture in California is
conditioned on as much knowledge,
skill, and thorough work as in any other
part of the UniOn-and on even more.
The new land is tolerably productive,
but it is easily exhausted, the seasons
are capricious, especially in the matter
of wet and dry weather in The winter
time markets change, there is over
production here and scarcity there !;
farm wages are high and laborers are
migratory and often uncertain.
Preparing Rennet.
Mr.. L. Barnum's method of preparing
rennet is as follows: Put q given num-
Der of rennets into cask of sufficient
size to hold the liquor, fill the cask
one-half full of water, adding all salt
used in curing the rennets; let them
soak forty-eight hours, rubbing them
thoroughly; take the skins out into a
pail of brine; let them soak in this
twenty-four hours, rubbing them oc-
casionally test this liquor; if it will
coagulate milk readily in thirty minutes,
add it to liquor in. the cask, putting the
skins into new brine repeat this oper-
alton, carefully testing the liquor each
time; as long as it will coagulate milk
add it to the liquor in the cask when
all the strength has been extracted from
theskins, throw them away-bury them.
You now have cask of prepared rem
net. A certain number of ounces to
1000 pounds of milk will coagulate it
IN from twenty to twenty-five minutes.
There being no skins in it, it will keep
sweet as long as pork or beef-brine, if
sufficient salt has been used. Enoug h
may be prepared in the spring to last
the entire season. It is q great saving
of rennet, as the exact strength is al
ways known; no more need be used than
. is necessary to coagulate the milk. 1;
also extracts the entire strength from
the skins, which is not apt to be the
case when the skins are allowed to re-
main in the first liquor, and new skins
and whey added each day.
Clean the Cellars.
How many of our readers cleaned
their cellars this spring. We know il
has been a busy time-that the springs
work has been crowded into a short
space Of time. But then neither the
health of your family nor the profits
to be derived from the milk you may
produce will warrant neglect of this
matter. Whole tubs of butter anC
thousands of them have been spoiled
this spring, since the hot weather came
by good housewives being compelled t.
set their milk in filthy cellars-in cellars
where are decaying vegetables and frui
and the accumulated filth of tie winter
No milk should go into q cellar in sucl
a cond ton. You had q great dea
better pour it from the milk pail as i
comes from the COW into the pig trough
or feed it to the calves. For if it il
set in cellar filled with gases, escaping
from decomposing vegetables, fruit
&c, it will absorb and retain every
odor, which will be impaired to the but
ter made from it and affect the favo
thereof. Already we have seen in tn
market this cellar-tainted butter
Better by far churn the milk as it come
from the COW without waiting for tn
cream to rise than do so absurd a thin,
as load it with the odors of a filthy Gel
lar.
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