The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1876-07-19

v%enienCes for keeping the milk very
near sixty degrees, there is no required
that the milk should be set in
order to secure all the cream. have
set il at two inches andat twenty inch
es, and the result was the same. If
the milk il not cooled, two inches is as
deep as milk should be set for all the
cream to rise before the milk sours.
And the best time to skim the cream
is Just as you can detect a change or
acid, which is generally in from
thirty to t~hirty-six hours. The a
is the butter is sweeter and better in
color, and you get more from the same
quantity of milk than you can if the
cream remains on the milk until it has
become quite thick and sour. ! churn
every day in warn weather, and cream
should never be kept longer than three
days in a cool place. The temperature
for churning with me is sixty degrees
in summer, and sixty-twO to sixty-four
in winter. | think that the best churn
is the Eureka. We are doing the
churning in from one to two minutes
and in winter we have not at any time
exceeded four minutes. | thoroughly
rinse my butter, but handle gently
with n wooden ladle then salt with
the best dairy barrel sslt, one ounce of
salt to a pound of butter mix in
thoroughly, being careful to press
gently so as not to break the grain
then let it stand to become solid then
work it again until it becomes dry ;
but never until ii is oily. If your
cream is too warm, surround your
cream pail with cold water, or with ice
if you have it, stirring the cream until
it is brought down to sixty degrees.
If too cold surround with warm water.
Do not put cold or warm water in the
cream to get the required temperature.
My butter brings Orange County
Pail" prices invariably, in the New
York market.
Composition of Air.
The most beautiful analysis which
Liebig invented is that of air. The
composition of the air WIS made known
at the end of the last century, and then
it was shown to consist of oxygen and
nitrogen in certain proportions, the
oxygen being about one4ifth, and the
nitrogen about four-fifths of the vol
ume, and nearly the same proportions
by weight. But it is found that the
air, for instance, on Mount Blanc, and
III the deepest mine and wherever else
it has been investigated in any part of
the globe, has the same composition.
There is nowhere any difference, what
ever. The very same regularity is OBJ
served in the composition of sea water;
wherever you a~nalyze it, except in the
immediate neighborhood of mouths OF
rivers, it contains the same amount of
salt, and this regularity of compost
tson is one of the great safeguards for
the existence and preservation of ami
NAL and vegetable life. OF course
there are impurities in the air. A
room, for instance, contains a quanti-
ty of carbonic' acid, and in other
places there is found a quantity of am
monia, and that increases during the
winter time, when no vegetation is GO
ing on, and decreases in the summer
time. These small additions Of gases
not being oxygen or nitrogen, are so
imperceptible that it requires very
large volumes merely tot show their pres
ence, and still larger ones in order to
determine their quantity. Therefore,
the presence of these slight impurities
is actually beyond the limits of accu.
racy which are imposed upon us by
our methods of research. We cannot
regulate the temperature as we should
like, so that there should be no differ
n c between the pressure inside or
out. There are these slight irregular
tiles which we always have so allow
for, but they are still greater than
those produced by the admixture Of
carbonic acid and ammonia. And
here again you find a wonderful pro
vision of nature, that the diffusion OF
gases is SO great that they cannot, for
any length of time, collect in inclosed
places, except they are specially made
impervious to gases. In open nature,
In rooms, in caverns, houses, valleys,
on mountains, the gases get diffnsed so
quickly that you may stand before a
burning limekiln and YOU will hardly
perceive it; in fact, in order to per.
eeive the presence Of gas, which goes
away in volumes, you must actually 20
close to the fire and hang your head
over it.
Cheap Hard Soap.
Many housekeepeFs in the country
know how difficult it Is to obtain q good
article of bar soap. The yellow soap
sold at stores cuts as soft as cheese, and
rubs away as easily, and unless the
housewife orders a box of soap at a
time, and piles IL up in stacks In the
attic or some dry place, the yearly
record will show a good sum paid out
for soap purchased by the bar. The
following recipe will prove a desirable
item of economy:
Four large bars of yellow soap; two
pounds ofsal soda three ounces borax:
one ounce liquid ammonia. Shave the
soap into thin slices. put it into eight
quarts of soft water, train water is the
best. When the soap is nearly dis
solved, add the borax and sal soda !;
stir till all is melted. Pour it into a
large tub Or shallow pm /; when nearly
cool, add the ammonia slowly, mixing
it well. Let it stand a day Of two,
then cut it into cakes or bars, and dry
in a warm place. Nc better soap can
be made 10 wash white clothes, caiicocs
and hannels, and it is excellent for all
household purposes. It costs but three
cents per pound, and Ii made in less
than half an hour. This recipe has
been sold for five dollars, and viii be-
of service to every family.-Hearh