The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-09-04
FOR THE FARMERS HOUSEHOLD.
Washing Butter.

butter-making by those accustomed to
the business show that washing out the
buttermilk is much better than to work
it out-the process being to begin as
soon as the butter is about ready TO
come by. pouring into the churn suffi-
cieLy cold water to reduce the tempera-
ture to ffty-four Oh ifty-five degrees,
and then to continue the churning slow
ly for q few minutes longer, when the
globules, instead Of adhering together
in one solid mass, requiring the butter
milk to be worked out, will gather into
separate granules or pellets of solid but
ter, which, at f%fty-four degrees, are
about the size of grains of wheat, in
creasing in size as the temperature rises,
until at flty-six degrees they are about
the size Of peas-the lower the tempera-
ture the smaller the granules, and the
higher the temperature the larger the
granules-until at last they all adhere
together in one solid mass. The advan-
tage, therefore, of gathering the butter
in this granular form may be at once
seen, as it enables the operator to wash
out the buttermilk instead Of expressing
it by working. This is done by drain
ing the buttermilk out OF the churn and
filling its place with cold water, which,
after a few shakes Of the churn, is, in
turn, drawn off, and its place supplied
with fresh, and SO repeating the opera,
ton until the water finally m out as
clear as crystal and all evidence of the
presence of buttermilk has disappeared.
In this way tho buttermilk is all remoy-
cd without resorting to pressure at all,
and the grain of the butter preserved
unbroken. If, however, it is not conve-
nient to thus draw off the buttermilk,
the butter in its granular form may be
dipped out with a skinner or ladle into
a tub Of water Of the right temperature,
and the rinsing repeated until it is per.
fectly clear, when it may be salted in
the usual way, and either packed away
or used, as may be desired. BY adopt
ing the above course, not only will
much labor be saved,' but the product
be much improved, and the price cor
respondingly increased.
RI
Burning Green Wood Expensive.
Water passing into vapor absorbs and
hides away nearly 1000 degrees of heat.
A cord of green wood produces just as
much heat as a cord of the same wood
dry. In burning the dry wood we get
nearly all The heat, but in burning the
same wood green from one-half to three.
fourths of the heat produced goes of
latent and useless in e~vaporating the
sap o. water. Chemistry shows this,
and why, very plainly. Therefore get
the winters wood for fuel and kindlings,
and let it be seasoning as oon as posi-
BILE, and put it under cover in time to
be dry when used. 1t will, of course,
season or dry much faster when split
fine. A solid foot Of green elm wood
weighs sixty to sixty-fve pounds, Of
which thirty to thirty-fve pounds is sap
or water. As ordinarily piled up, if we
allow half Of a cord to be lost in the
spaces between the sticks, we still have
a weight Of about two ton to the cord,
of which che ton is water or sap. Such
wood affords very little useful heat; it
goes of in the ton OF sap. The great
saving OF hauling it home dry is evident
us we get the same amount of real
fuel for half the team work. Beach
wood loses one-eighth to one.6fth its
weight in drying; oak, one.quarter to
one-ffth.
Saving Glover seed,
The very high price which farmers
frequently have to pay for clover seed
should induce them to save at least a
suiiciency for their own supply, and
undoubtedly, if we'll I Illowed up, make
it q very profitable business as a money
crop. A farmer, who is vouched for as
one of the best clover seed savers, gives
the following hints as to the saving OF
the seed: The second crop is for the
seed, and is really ct for no other pur-
pose, as it saliyates the stock fed on il.
The best time to cut for seed is q very
nice point to determine. 1t should be
cut when a majority of the heads turn
brown. and before any begin to shed of
the little seed pods, each of which con-
tains a seed. Gut the second crop of
clover just as though it were for hay,
rake ii into windows, aud let il lie and
take n or two showers; then put il
into very small cocks while damp, about
one good pitchfork full in a place, and
when it is dry put into stacks and cap
with something that will turn water; or
what ia still better, IL you have a shed
or barn, put it there and let il remain
until You get a huller to take it out for
you. Let our farmers save all the clo-
yer seed they can, and thus help TO
make thousands Of dollars for the State,
now sent out each year for clover seed
to SOW
What the Farmer should study.
The farmer should study the laws of
concentration. He should learn how to
concentrate his crops into the best pay-
M articles. Does Reconsider that but
te, obeese, beef, pork and mutton, rep
resent only q certain amount Of grass,