The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-05-08
FARM, GARDEN AND HOUSEHOLD.


lie Practical Farmer says it is nd
mittCd by butter makers Of extensive x-
perience that impurities and noxious
odors III tho atmosphere, where cream
is rising, will iniure the flavor OF tho
butter. Y. A. Willard writes on this
subject, that "whcn mixers are allowed
to come directly from the stable to the
milk room, it will DO impossible to keep
tho Inter place sweet and clean for the
time being"
There are hundreds OF butter makers,
We aro aware, on whom the importance
OF this single point cannot be too strong
" urged, since they often consider many
little things Of this kind in regard to
dairy management too insignificant to
merit attention. But in butter making
tue observance OF little things is often
the great secret OF success.
There is no doubt that immense guam
titles of poor butter arc made from the
milk sct in improperplaces. The kitchen
pantry, the living room and the cellar
used to store vegetablesand other family
supplies will impart peculiar taints to
tue milk and cream. in such degree rs
To be destructive to flavor, even though
tho butter in other respects be skillfully
handled. Dairy rooms so situated rs 10
catch the odor from tho pig sly, tho
cesspool, or other decomposing filth,
cannot be used for making good butter.
There should DO n freedom from filth
and impurities OF every description
about the milk house, and the milk
should DO delivered by the mixers in an
antcroosi, or some point outside the
milk room, and from thence conveyed to
tue place where it ia to he set for cream.
In this way the fumes md the litter from
the stable may DO kept from the milk
room.
The causes Of poor butter are various,
the most important OF which are lack OF
cleanliness, the want Of proper dairy
utensils, the need Of a good dairy room
or place for setting the milk, neglect in
manipulating the cream Mt the right
time, uuskillful working, packing, and
storing tho butter, and finally, lack OF
knowledge in part or whole Of the pro.
cess required for making prime article.
Household Hints.
To CLEAN URSs.-Beeswax inclosed
in piece Of old muslin will clean the
surface OF urns beautifully.
GOLD CAKE.-Three-iourths cupful
OF butter, one'cupful Of sugar, two cup.
fuls OF sifted flour, one.hali teaspoon
full OF soda, dissolved; ono cupful Of
milk, one teaspoonful Of cream OF tar
tar, and one tablespoonful OF essence Of
lemon.
SILVER CAKE.-One-half cupful Of but
ter, two cupfuls OF sugar, tho whites of
eight eggs, three ourths Of cupful OF
milk, two and onc.half cupfuls Of siited
flour, one.half teaspooniul Of soda, one
teaspoonful OF cream OF tartar, one
tablespoonful Of essence Of almond.
TApIocA JEn1Y.-Two cupfuls OF tapi-
oca wash it in two or three waters {;
soak it five or six hours simmer it in
tho water it was cooked in, with q little
salt, until it becomes transparent, then
add the iuice Of one lemon md loaf
sugar to flavor it. Let all simmer to-
gether aud put it in glass dish to cool.
LlHGr PoTpE CRUsT.-Onc pint sour
milk or buttermilk, one teacupful sour
cream, and one teaspoonful Of soda mix
hard like bread, and let rise one hour |;
never roll or cut it, but nip it of in
pieces the size You wish; boil thirty
minutes let tho pot BIO uncovered the
FIRST fifteen minutes, and then cover
closely. BE sure that it does not stop
boiling from tho time the trust is put
in until it is taken up, and it will always
DO rs light rs puff, if not too much
crowded in tue pot.
Defective Cheese,
D. T. B., Allegany county, N. Y,
asks tho Times what makes cheese be.
come brittle and strong in flavor soon
after being made, and how to avoid it.
Reply.-The cause OF this defect is
the development OF too much acid in
the curd before putting it to press. To
avoid it draw off the whey and put the
curd to press when the acidity reaches
tho exactly proper point. Experienced
cheese makers know when. this point ar.
rives by the taste, smell, and handling
of the curd, but it is impossible to de
scribe these sufficiently to mike any
others recognize them. What is called
the shot iron" tost, however, will an-
swer every purpose. This is Ms follows:
Take M iron rod, such rs M ordinary
stove poker, and heat il in the fire until
it will make watcr simmer or "sizzle. "
Then touch the curd to the hot iron; If
il is not acid enough it will not stick;
if just right it will stick, and when
drawn away it will make threads, which
break when drawn out three of four
inches long; il too acid tho threads may
DO drawn out foot or more before they
break. After the use Of this test tow
times one becomes able to judge OF the
state of the curd without it.
Farm Notes.
Swine will wallow in the mud, but not
when there is clean water near by.
The Boston Cxihvator tells Of a man
who paid $40 for two bushels Of hullesS
oats, and raised seven bushels. he
thinks il we depend on them for our por.
ridge we shall go hungry, to say moth.
ing OF the horses.
Raising Seeding potatoes is no more
difficult than raising tomato plants; and
il the boys on tho farm would practice
n little more OF this kind OF diversion
good results might follow, and it would
certainly do them no harm.
Carelessness or neglect in selecting
seeds occasions great losses every year.
Above all things avoid foul seed. A man
who will rccklossly seed his ground to
weeds is unworthy Of the honored name
of farmer, and man who will delib-
erately and knowingly sell foul seed