Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-11-21
FARM AND PRESIDE /

Is FARM AND FIRESIDEla 70
4 stb 51an 9i-- a1i gns4ap tayftl
| How BUTTER IS MADE IN JERSEY -
Martin r. Dennis, who received at the late
4 State Fair in New Jersey the special State
premium for the best package of butter,
assures farmers at large, in a communica-
| tion to a Newark exchange. Of the value
of Jersey COWS as butter-maker and Of the
4 necessity, of careful attention to all details
| of the business. He says: ''''i' .A'9A 'a3'sA
i The pail Of butter from Doanybrook
Farm entered by me for the State prem
ium was made from the herd of eleven
thoroughbred Jersey cows on my farm at
saltwater, Sussex county, N. j. The
ages OF. the COWS are from three to ten
years, averaging about five, years. The
herd is selected one, majority of
them having been bred with great care by
the owner from stock imported from the
Island of Jersey. The butter yield per
week, by actual test, of three Of the best
COWS in the herd, on good pasture alone,
| was respectively as follows. viz: Yield Of
butter per week No. !, Hattie, imported,
143 pounds; No. 2. Ruth, 10 pounds 6
ounces; No. 8. Gail, 124 pounds. i'5
The herd has no other food during the
summer months than good upland and
meadow pasture, with pure stream of
running water at all times accessible to
them. The average yield of butter per
COW last year was 261 pounds, four of the
herd being 'stwo-year-olds'' with first
calves. We manage so as to have our
COWS come in during the month of April.
They are then fed four quarts each of corn
meal per day from tina time Of calving till
they are turned to pasture, besides all the
hay and cornstalks they can eat. Again,
when the pasture begins to fail in the au-
tumn, they are each fed four quarts Of
corn meal per day for about month.
The corn meal is fed to them dry. A few
turnips and mangolds are fed during the
winter, but not while they are in milk y
The dairy-house is of stone, the milk
room floor being fitted with slabs of sawed
slate, under which there is running at all
times, from spring inside the building, a
stream of the purest water. The tempera-
ture OF this water is uniformly forty eight
degrees Farenheit. A separate room. en-
tirely shut off from the milk-room, is used
for churnlng the butter. Churns with
dashers are used and they are worked by
water power, through turbine wheel.
The following is statement of the pro-
duct and expenses of my herd of eleven
Jersey cows from April /, 1878, to April1,a
1879: 1850 pounds Of butter was the total u
yield Of the herd for the time they were in
milk, which was an average of nearly nine
months, some of the cows being in milk
up to within a few weeks of calving.ti g
. The spring and fall feeding Of corn meal
would average about sixty days, each COW
consuming during that time about 400
pounds of meal. The consumption Of hay
and cornstalks-the latter being about
one-third Of the whole averages per COW
for the winter and spring feeding about
one ton. The butter is sold at fifty cents
per pound and the demand for it is always
in excess Of the supply. 'a p '@ s'i' ai1'
WHAT Nor TO KILL.-The French
Minister of Finance has done good deed
in causing placard to be posted, which
it would be wise for citizens OF all coun-
tries to have before their eyes. 1t tells
farmers, sportsmen, boys and others what
creatures not to kill. as follows:
Hedge-hog-Lives mostly on mice, small
rodents. slugs and grubs- animals hurtful
to agriculture. Don't.kin the hedgehog.
Toad-Farm assistant; he destroys twen-
ty or thirty insects per hour. Don't kill
the toad.
Mole-Is continually destroying grubs,
larvae, palmer-worms and insects iniuri-
GUS to agriculture. No trace of vegeta- ]
ton is ever found in its stomach. Don't
Kill tne MOLE 5A lgl .8 }.qi -. f, IL.
Birds-Each department loses several
millions annually through insects. Birds
are the only enemies able to contend
against them vigorously. They are the
great caterpillar killers and agricultural
assistants. Children, don't disturb their s
nests .4{t1
Lady-bird-Never destroy, for they are
the best friends of farmers and horticnl.
turists, and their presence upon aphis rid
den plants is beneficial. aae lo1"js.s8 81
SP1cED OYsTERs.-For 200 oysters, take
one pint vinegar, one grated nutmeg.
eight blades Of whole mace, three dozen
whole cloves, one teaspoonful salt, two
teaspo onsful whole allspice, and as much
red pepper as will lie on the point Of a
knife; put the oysters, with their LIQUOR.
into large earthen vessel; add vinegar
and all other ingredients; stir well togeth:
er and set over a slow FIRE; keep covered,
stir them several times to the bottom: as
soon as they are well scalded they are done;
put into jars; if a larger quantity is made
it can be kept for long time; Of course
these are eaten cold. '''s' '' 'si'
-7a9@~f aa.ls - - a.As a !! ssQm
To FREsHEN SALT FIsH.-Manv pNer-
sons who are in the habit of freshening
mackerel, or other salt fish never dream
that there Is right way and wrong wav
to, do it.. ANY person who has seen the
process of evaporation going on in anysalt
works knows, that the salt falls to the
bottom. Just so it is in the pan where the 4
mackerel lies soaking; and, as it lies with, 4
the skin side down, the salt will fall to
the skin and there remain; when if placed
with the flesh down the salt falls to the
bottom of the pan, and the fish comes out
freshened as it should be. In the other