Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-05-01
FARM, GARDEN AND HOUSEHOLD.
Methods of a Prize Butrermaker.


keep sixteen cows; am milking ten
winter, six new milchs. make sixty
three pounds of butter week. Thee COWS
are mixture of native with Jersey, but
1 should prefer that they be half of each,
for the reason that the milk is Just as
good, more in quantity, and the cows
more hardy than all Jersey. OF course,
the native COWS should be the very best.
Hay is given three times day, and one
quart each of cob and corn ground to-
gether and shorts twice day. add to
this meal two quarts of sweet skim milk.
The cows are supplied with all the salt
they will eat Water is given twice a
day, Immediately after eating hay. Bed
the COWS twice day thoroughly with
fine shavings and sawdust, to keep them
dry and clean. In winter card them
regularly once a day. treat my cows
with great kindness, being very gentle
with them, as such treatment has great
deal to do with a generous flow of milk.
During the milking season my son ia
vors them with his best whistling; not
because he ever heard that cows are par
tial to such music, though he thinks
"our COWS" relish it much, and expect
it morning and night. Doubtless it has
a soothing effect upon them. My pas
lures are newly cleared, hilly and rocky,
with western slope, and pretty good;
the other older and more level, but pro-
ductive. have about twenty acres of
moving land, and cut from twenty-five
to thirty tons of nice English hay. My
farm is on hill, soil deep, strong and
productive; first crop cut early. 1 cut
several tons second crop clover in Au-
gust. We scald our milk, or heat it
twice day, from the middle of October
to June l, in tin pail over a kettle of
boiling water. The pail will hold what
I put into four pans, about three quarts
to pan. Milk stands thirty-six hours,
then skim. In winter keep in q room
warmed by a soapstone stove, SO that
the temperature is about the same, day
and night-from fifty deg. to sixty deg
The milk is set on two racks made in
this way: An upright square post eight
feet long, six inches square, pivot in
each end, Stats across, seven inches, can
set thirty-two pans on each; skim twice
a day and churn three times q week.
Cream is kept in as cool place as posi-
BILE without freezing. When ready to
churn it is warmed by pouring sweet
skim milk into the mass in the churn to
the temperature of sixty-two deg. The
butter is washed in three waters having
the chill taken off, then weighed, allowed
a half ounce of salt to the pound. In
winter we lump the butter the same day
it is churned. We work it over with O
hutter-worker, weigh it into one-pound
masses, lump it square with butter spat-
tiers, then stamp and send to market. ]
sell my butter for ffty-fve cents pound
last winter, the firm to whom sold pay
ing the expressage.
The Grating Of Potatoes,
correspondent of the Rural Neat
Yorker writes Grating has been rec
commended to be introduced for the
eventuality and purpose Of combining
the good qualities of two different sort.
into one. Select of the potatoes which
have your preference the very best anG
soundest specimens; cut out in care
full way, with penknife, the buds OF
eyes; cut them out about an inch deer
and one-half to three-quarters of al
inch in diameter, in the form of pyra
mid, !. e., that the hole in the potato
runs in to point on the end or inside
then take of the other potato a piece
if possible, with from one to three bud
or eyes; fit it as good tight as you pos
sibly can, and tie it up with (brass
string in the quickest possible manner
To fasten the inserted piece more effec
tually, a hair-pin may be put in fror
each side. Potatoes grated in this man
ner, should be, as soon as the operatio
is perfected, placed in damp ground an
well covered up. If the cut grows on
that is, if the two different piece
join-the operation is success.
Better Varieties of Grapes.
When one has grape vines that pro
duce an inferior quality of grapes tn
vines may be grated and thus made t
yield crops of the best grapes. If cior
were not collected last autumn let thel
be collected at once. Grape vines ma
be successfully grated with as muc
facility as other fruits. The stock shoul
be cut off six inches below the surfac
with fine saw and smooth cut, an
the cion inserted in cleft, Just as
done with an apple or pear graft. III
stock is then bound with waxed clot
and 1.-The earth replaced. The cion shoul
be of such length that the eye will e.
tend to the surface of the ground, b.
no higher. This work should be dol
at once, before the sap starts, aft
which the vine would "bleed" severed
If the stock is large two or three ciol
may be grated upon it.