The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-04-26
FARM, GARDEN AND HOUSEHOLD.
Butter and Butter Making

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.'nu ny putting i'll small quantities at
pnce and stroking it lightly number of
ZINES with the ladle; never rub it, but |
give IL direct, positive impression at
each stroke. The butter should never be
paced against the edge of the package,
gut alwaysSin. the center, and be kept
Inere all the time little the highest.
In this way there will always be both a
perpendicular and lateral pressure on it
winch will exclude the air and close up
all assures. BY so doing, the brine or
excess moisture will also get to the edge
OF the package, where it will be finally
ttken Into and keep filled the pores of the
wood, thus rendering it constantly air.
tight, and preventing the butter from
getting into the wood, and so causing it
to adhere to the package. II this is
allowed to be done there will be loss of
a number Of pounds to whoever under
takes to use it, by little that adheres
and by far more that gets affected. On
the other hand, when the pores of the
wood are entirely closed with the salt
from this brine, not one particle of but
ter will be either wasted or damaged it
will cleave from the package perfectly
clean and sweet. Two pounds of butter
wasted is equivalent to one cent pound
on the whole package. Retailers and
consumers generally understand this
and when they find package that really
costs them two OF three cents pound
more than they expected, by reason of
wastage, they are very apt to try another
dairyman's butter, or if they are COM
PEELED to buy more of the same kind to
do so at a reduced price.
A poor churning of butter sandwiched
in between two good ones will condemn
a package of butter on almost any
market, and the whole package of butter
will bring very little, if any, more than
if all was equally as poor as the poorest
in it OF a chtlrning of good white butter
between two of fine yellow, will detract
from the price fully as much as would be
equivalent to throwing the white away
altogether. 1t is therefore far better to
pack such Cummings separately or to use
them up at the dairy,while they are new and
in their best condition. Such butter Is
useful if consumed after it is made, while
if kept short time it will become nearly
worthless, and so detract from the good,
which had it been packed by itself would
have commanded good price. L have
known dairy of butter to bring more
money after throwing out whole pack
was offered for the entire dairy. If a
churning of butter does not fill package
it should be covered with damp clean
white cloth with salt on, to protect it
from dust and air, until another churn-
ing shall fill it, when a damp cloth and
salt may again be put on and the pack
age sealed and set away ready for the
market The best time to market butter
is when in its best condition, and butter
seldom improves with age.
Regarding Dwarf Pears.
There is fno kind of fruit tree that
may have its fruit changed by regraft-
ing so advantageously as the pear. The
facility with which g1afts may be set
well, and the certainly of their growing
if the work is fairly performed, added to
the value of a strong stock, render the
operation desirable when an improve
ment may be made in the fruit. These
remarks will apply to both standards
and dwarfs, but the low form of the
dwarf renders the work more easy and
convenient. We have seen bearing
dwarfs changed by three years growth
to full bearing trees of other and more
desirable varieties.
1t has often happened that the owners
of orchards have found themselves i'll the
possession of worthless sorts, either by
the mistake of the vender or too high
recommendation of unknown varieties,
or by the deterioration of old pears
by black mildew and cracking. Some
times the owner would prefer to have
moderately good pears changed to the
very best, but he is not always aware how
easily it is done. It costs no more tc
rr,,Du, 4bor S,,p,p,ar Ra1lc M,
Apious than choke pears.
The older and larger the tree to be
changed, the greater is the number o
gratis to be inserted in it and the CORE
spending labor required. At the same
time, the larger will be the crop of frui
produced when it comes into fruiting
The process is very simple. First Gu
off branches of a suitable size for til,
insertion Of gratis all over the tree, an(
at as nearly equal distances from eacl
other as practicable then remove the
other limbs and shoots, and insert gratis
into the strrmps made by cutting til,
first mentioned branches, and the worl
is done. 1t is true some taste and judgmen
should be exercised so as to give tn
tree handsome form and to distribute tn
new roots evenly through the new head
For trees which have reached goo'
bearing condition the insertion of tw
or three dozen gratis into the head @
each will afford a speedy change from
poor to an excellentpear. Even doZe
gratis will answer. One man will graf
twenty-five trees and more in day. L
some instances three years have thu
given heavy crop of Bartletts on tree
that before produced worthless fruit
COl1lt1U Gentleman
Domestic Recipes.
POP OvERs.-Two cups of swee
milk, two cups of -four little heaped,
bit of butter as large as a walnut, tw
eggs, one large spoonful of sugar, nut
meg and salt Melt the butter, add til
milk slowly to the -four to avoid Jumps
Bake in cups OF gem pans, all heated
twenty minutes in hot oven.
BRoILING MEATs.-When meats al
broiling ON a gridiron over hot Goals
the sudden heat applied sears the ou
side, which shuts in the juices. and til
rapid application of heat soon cooks I'll
meat through, if in moderately thi
slices. 1t is then tender, juicy and pa
atable. Those who never broil the
fresh meat, fislr or poultry, do not kno
the excellence of a properly cooked dis
of animal food.
BALLOONS pint of sweet mill
&braa aUnc ono mint Of HplIr Sanoro