The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-06-28
The 8ntlana 9aily Globe
WEDNESDA, JULY 90, 1876.
FARM AND GARDEN.
Current Topics,


during this eeason-when the hay must be
gathered, the field crops cultivated, and
the harvest begun-are quite extraordinary
as viewed by tle novice He and bis sons
aud hired men rise between four and five
O'Clock; work at milking or other preim-
mares for two hours before breakfasting !;
partake of a hurried meal, and with tools,
horses aud vehicles they are hard at work
before seven O'clock thence the steady,
exhaustlng, contest with weeds and weight
continues until twelve; quaint and sickly
feeling sometimes comes over the LAHORE r
about eleven o'clock, but the expectation
of the dinner hour supports him curing the
last hour before moon; he then walNs a
greater or less distance according to the To-
cation of the field, swallows his dinner. and
is again at his work when the hour strikes
one the monoionous round of the moving
goes on, aud sort of feverlshness is tel
about five o'clock. These sensations, how
ever, are unknown shirks. The workmen
labor on until half-past six hurry to their
supper, and often dol g the evening chores
they lie under the trees for an hour, and,
at half past eight or nine, retire to recuper-
ate for the next broilirg day. And so on
for months. There is Il point at which Ia
Dor ceases to be virtue, and that is when
it is excessive. The mornings are too
short Take two hours when The sun is in
the zenith instead Of one. The armers to-
day as class have more haggard, IN
healthful look than the average sedeDtary
man. Their mode of life would be ruin
Gus were it not ameliorated by fresh air,
exercise, and freedom from care. As ii is,
their great mistakes are hurried eating, too
brief intermissions, and too many hours.
AS the hay season approaches it IL well TO
consider these things.
"There is no doubt but the agricultural
department of the centennial exposition is
not only the most complete of the kind ever
seen at any international exposition, but
by far the most interesting to the average
American, of any department of the whole
exposition This is the verdict of the
Germantown Telegraph. whose proximity
to the exposition renders its observation
doubly Trustworthy. 1t goes on to point out
some of the chief characteristics Of the
agricultural department. One of the most
striking features it finds TO be the evidences
of skill and Artistic appreciation, espec-
tally in horticulture and gardening. But
the foregn departments are found to sur
pass the American exhibits in this respect.
One man comes all the way from RoIter-
dam to show us his methods of raising
young fruit and other trees, for the pur-
pose of converting their boughs and more
Accomplishments INTO rustic
work. He trains aud gratis them at will
until they mature, when he converts them
into ornaments for the refinement of rural
dwellings,. This is rebuke to our prac-
tice of guing soft pine upon the outer walls
and porches, and TO the shoddy features of
our rural architecture generally. 1t has
been found, too, that continuous pruning
and training of fruit trees pays in the in
creased production of fiuit
The meadows will soon be noisy with
the clatter of the mower; and picturesque
with Maud Mullers, hay ricks and wind
rows. Haying, however, is not now what
ii was in Maud Muller's time. She would
not appear to advantage managing a re-
volviDg horse-rake. These Improvements
are typical of many others which tighten
the labor of haying. There are still those
who believe it better economy 10 deny them
selves many of the more advanced imple-
ments Of the hay field. 1t has been found
that, to say nothing of the alienation of
the drudgery, it pays financially to buy all
the machinery available in harvesting the
product of meadows exceeding twenty five
acres. In this climate there is little need
Of the expensive hay-tedder, which seems
to be the only exception.
MIR. H. o. Freeman, of Chenango, con-
tributes to M0ore's Rural an account of an
experiment by which he attempted "to
produce the largest quantity of butter from
Il quantity of milk uerlvtd iron The same
herds of cows, at least eApense OF labor i'll
the creamery, combined with least loss in
handling the milk. Several thousand
pounds OF milk were set at each test, aud
ten days were given 10 each trial. The re-
suits were then averaged. Some OF the
reached BY MIR. Freeman were
as follows: Wnils he did not record the
exact number of pounds Of milk itquired To-
make poul OF butter, he found that Ia
per cent. mole milk was required TO make
"A pound OF butter when the milk WAS set in
cooling watts six inches deep than when ret
IN watts fur inches deep, other cHcumstan-
ces being Equal In testing the swedish
~ s EN- the coolers were 20 inches high ana
81 inches in diameter. SIX per cent, more
butter was produced from he cream Eel il
these coolers than from that set in shal ow'
watts. The milk was sweet when skinned
ID both cases. For creameries, Mr. Free
mans experiments lead him 10 conclude
that he would prefer the cooling vat ; but
tor farm diaries he would prefer the Swed-
ish system. He c0unsels the Raising of all
cream while tie milk 10 sweet. Finer
butter is thus produced, and there is no
falling Off in quantity. Where ordinary
spring water ia used he urges the adoption
of shallow rather Than deep setting. He
would raise cream from milk by the appli-
cation of cold water to the watts or coolers.
He says
Could the same degree of cold be impart-
ed to the milk in a cooling vat containing
| 900 pounds as rapidly as to the cooler OF
% pounds immersed in ice water. have
no doubt that the former would throw up
its cream as quickly as the latter, from
which have raised all the cream in II
hours but have not yet been able to TT
duce the temperature OF milk in the vat
containing 1000 pounds as rapidly as the
same quantity distributed in coolers. am
informed that patents have recently been
taken out, the inventors of which claim to
accomplish such result.
The Neo England Farmer has sum-
mary of the opinions of different prominent
dairymen in relation to the yexing problem
of the deep or shallow setting of milk.
1t illustrates how diverse msy be the CON
illusions of equally honest, observant and
careful experimenrers. 1t will be seen from
the summary which was ms follows, that q
good article of butter was produced in each
case
Mr.. Hardin. of Kentucky, advocates and
practices the refrigerator method. 1t is
made, as he says, by an ignorant colored
boy. He has patent on his method, and
would naturally speak well of II.
Mr.. Ellsworth heats his milk the year
round, and then has all the skinned milk
and buttermik left sweet enough TO be
made into cheese, which sells as high to his
customers as the best grades sell at whole
sale through the county.
Colonel Waring was one of the first to
adopt the method of setting in deep pals