Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-04-19

A heavy soil, il well drained, by surface
or tile drainage, is the best for strawberries
Some Of The finest sorts, like Triomphe de
Gand and Jucunda, do not succeed on light
soils. In quality and size both Of these are
very desirable, but unless very carefully cul-
tivated, in hills, and the runners closely cut
off except as new plants are wanted), they
are not very productive. Generally, we ind
the Wilson's Albany gives the best satisiac-
ton on any soil where only ordinary cult
walton is given. They are not considered to
be of the best quality but this is often be-
cause they are picked before fully ripened.
The Wilson is first scarlet, and then dark
red. If gathered in the first stage, they are
very sour and deficient in flavor, but left un-
iii they take on the dark color, they are
much better Strawberries require rich land.
The Delaware, Hartford Prolific, Israella.
and Salem grapes have proved the most sat
isfactory with us. The land should be well
enriched with ground bone and ashes, or
with well rotted COW dung. The vines must
be thoroughly pruued in the fall, and laid
down and covered with earth, straw, or hem
lock boughs. Any one growing Strawberries
and grapes, would find it pay him well to
buy copy Of " Fuller's small fruit culturist."
The only remedy we know for the worm
that eats the cabbage roots is, little fine
salt around the plant.
BUTTER CoLoRING.
II. b. Of Coventry, says that he has fairly
tried all the preparations Of arnatto for color
ing butter, and will use them no more, but
stick to the carrot, which gives perfect salts
faction, not only to himself, but to buyers
and consumers. lie says. "Cheese men,
like f. D. Mason, may recommend anatto
coloring, and have no doubt it is all right
for cheese, where a reddish tint is liked but
that reddish tint is just what nobody wants
in butter, and it is sure TO develop itself, if
the butter is kept, when arnatto, or any prep
aration thereof, is used for coloriug.' Hun
dreds Of others bear the same testimony, but
as many lazy dairymen and women will use
tiio eAoiNots ~ IT, ~ lHNNN Nl N'iiuNHf ~ lNi-
haps right in sending Us the following points
about making the anatto coloriug by which
considerable saving can be made, and
which we have no hesitation in recommend
ing to cheese-maksrs whose customers prefer
coored cheese. Judge Kinney says:
al have used, since 1871, annatoine pur-
chased of Whitman & Bunell, Little Falls
Ny. 1t costs two dollars per pound, with
recipe for preparing. The whole expense Of
making four and one-half gallons will be
less than three dollars, and it is sold about
the country for seventy-ive cents a pint.
He adds that he has sold his winter butter
in Boston, for the last four years, at from
forty to fifty cents per pound, and concludes
with this, caution much coloring will
give pink color, but no unpleasant flavor
All seem to agree on this point, but few I'M
derstand that the pink, or reddish color ap
pears with keeping, even when it seems al
right at fra. Hon. Clark King, Of Eas
Montpelier, amost experienced butter-buyer
emphatically condemns the use of arnatt,
for butter coloring on this ground alone.