The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1877-10-22
THE PRESS.
FARM AND HOUSEHOLD.
summer Butter for wirter Use

SumueF hutter Tor "IEteF Oscs
Professor Arnold contributes to the New
York Tribune the following excellent drec-
tions for making and packing butter so that
it will keep:
Persons who wish TO know how to keen
the butter made in hot weather for winter
use are advised, first to see that the cows
are so circumstanced as to be quiet and com
Portable. Cows which are by apy means
worried, or heated by too much exposure TO
hot sun, or annoyed with thirst. becomes
feverish, aud the butter made from that milk
will not keep. Sound and healthy milk sine
qua non in making butter to keep. Second
the milk must not be kept so warm while
standing for the cream to rise that the cream
will become stale before it can be raised and
churned. Butter made from stale CT cam has
its death-warrant signed and aled, and
nothing will prevent it from going 20 destruc
ton. To make butter that will a y. the
cream must be fresh lit may be ait Q sour.
but 1t must not be in any degree tale. If
the milk must stand in warm room, better
churn the whole milk when it begins 10 sour.
thogh it should be but twelve hours old.
rather than let it stand for the cream to rise
till lis freshness is destroyed.
Neither should the cream, after Swimming,
be long kept if it is kept warm, If there is
not cream enough for churniDg when it is
in the right condition, do not keep it till it
spoils, waiting for more, but Supply the de-
fciency with the milk, and let the churnipg
go on before the cream loses its fresh taste.
Third cool the cream to sixty degrees, a
near as may be, before churning. Butter
churned at high temperature, so that it
comes soft and white, is spoiled for keepipg.
Ii good water is at hand wash the butter.
milk out, but if not press out with ladle. with
the least possible friction. = 1t must not, on
any account, be made greasy. If butter,
either in churning or making, is treated
with SO much violence as to break the grain
and make it greasy, it will go to decay like
bruised fruit and broken eggs, and for similar
reasons. Greasy butter is so perishable that
there is no use in packing it away for future
day. 1t will depreciale from the staff and
fail continually-salt will not save it. Many
people have an idea that sailing high will
save butter. No mistake could be greater.
1t Is the avoidance of injury in making which
gives to butter its best keeping qualities.
Butter not injured in manufacturing is the
only butter that will keep. Faulty butter
will ''go marching on'' to destruction.
though buried in the best of salt.
Fresh Air.
The object Of ventilation, to any apartment
which constitutes the abode of animals. is TO
meet the demands of the animal ECONOMY.
The practice which has long prevailed, as re-
CARDS ventilation, seems to deny its utiity.
and to doubt the injury accompanying its
neglect. 80 little do many people see the ne
cessity for ventilation, that they cannot dis
tinguish between the warm air and the toni
air OF a stable; and consequently, if the ad-
mission OF fresh air is wanted to expel the
ioul' they immediately conclude it must be
cold, and do harm. Now it is the proper
action OF ventilation to let away all and no
more OF the warm air Of stable than what
IS tout, and then of course, no more than the
same quantity of fresh air can find its way
into it.
A ready means OF letting out the forl air
from stable is by a number of ventilators
on the ridge of the roof; and one means of
admitting fresh air below, is by the windows
when they are open; but when they are shut
othe means must be supplied. As doors and
windows are usually situated in farm stables
the fresh air should not be allowed to enter
them through the night. So they should not
be left open; for fresh air coming djrecllv
from the doors or windows upon horse.
must strike his body and limbs forcibly, add
do him more harm than good. The fresh air
should come in on a level with the horses
nostrils, and an opening above his head seems
the most suitable place for foul air to fad lis
way out.
Dampness in stables arises either from
ground damp or want OF ventilation. or
this any man may judge from different cir
cumstances, and, generally speaking, the
remedY need not be attended with any very
serious expense; drainage and raising the
floor will mostly have the effect in one in
stance, and making proper vents for the
heated vapor to escape near the roof will also
nearly always be sufficient in the other.
Where a stable has this defect it should be
remeded at once, or the horses taken out of
IL; for II they are not, sickness will sooner
or later cause double the expense of the rem
edy. The heated, unnatural, and yitiated
ar oil some stables, would be sure to cause
disaster to some OF the inmates, if they were
called on for severe or long-continued labor
especially on cold day; the effect of their
debilitated constitution would soon tell that
something was wrong, and probably ipAam-
nation OF the lungs would quite satisfy the
owner of the fact.
On the contrary, the stable where proper
warmth is wanting, aud where currents OF
cold air are often permitted 10 enter. Though
not perhaps so comfortless as to cause suffer
ing to the horse, or to directly iDiure bis
health Tor certain purposes, would shortly
show him as an animal, both in appearance
and condition, as totally unfit internally and
externally, for that fast work to which yalua.
able horses are professionally from having
the coat of a bear, and internally from lis
having been impossible in such a stable to
have carried him through that discipline nee.
essary tor such purposes. Such a stable.
after sweat, would be death. tnough The
coarser-bred horse might live and have his
health in it.