The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1881-07-06
farm aud Garaem.
Conducted by DR.. THOMAS POLLARD, State
Commissioner of Agriculture
International Cotton Exposition.


present year. We have since received
more extended Prospectus, embracing list
of Officers, Rules and Regulations, Depart
ments and Groups, embracing articles to
be exhibited, and drawing of the Exhi-
bition building. The Exhibition is assum-
ing large proportions, and is now spoken
Of as being the first Worlds Fair" ever
held in the South, and very properly de-
rives its title from the leading Southern
product, the staple of which forms the
nucleus of the widest range of Southern
industry-but its scope is by no means
confined to cotton, and its analogous in
terests Department l, embraces produc-
tive machinery, implements, processes,
&c. Department 2-Natural products,
Textile, &c. Department 3-Manufac-
turing machinery. Department MAN
ufactures Department 5-National pro-
ducts, miscellaneous. Awards will be
made for articles in the different depart
ments, and 1.-The Great Gold Me 1al" will
be awarded only for the most important
device or process which shall have been
proved for practical use, to be of such
value as virtually to supplant all those
previously used in its stead. Diplomas
will be awarded for superiority or excel
lence, and special money premiums will
BIS awarded for superiority in cotton cul-
ture on. the grounds of the Exposition
plats already assigned.
Butter Making.
From an article on Directions for
making and packing fine Dairy butter, ="
by John Stewart, of Iowa. we extract the
following:
MILK VEssELs-Milk pals and pans
should be thoroughly scalded and cleansed
every time before using. a pan that
can be set in water vat is best. Use tin
pals for milking-never wooden pals.
PLACE TO SET THE MILK.-If you have
nothing but cellar, see that it is pro-
perly ventilated, and do not have any
thing else in the cellar with the milk
The cellar should be thoroughly white
washed every season, and kept sweet and
clean. In warm weather you should
have water watts, containing enough cold
water to.come up around the pans as
deep as the milk in the pans. A tenn
peratue of 60 to 65 degrees will keep the
milk sweet Sc hours.
SKIMMING.-This should be attended
to in its proper season, if everything else
is neglected. The neglect to take of
the cream at the proper time, spoils
more butter than anything else connect
ed with its manufacture You must
watch your milk in warm weather, and
not let it thicken before the cream is
taken off. Ordinarily the cream should
be taken off In SO hours after setting the
milk. 1t never should stand over 48
hours, and it is often necessary to take it
off in "a hours. If it stands over 48
hours it makes bitter butter. Milk
should never set in cold weather where it
will chill it Injuries the milk as much to
chill as to keep it at too high tempera-
ture In warm weather. Observe these
directions closely in regard to Swimming.
CHURNING.-Churn every day, if pos
sible. Cream should not be kept longer
than 48 hours, at most. 1t should be
little acid. Have the cream at tenn
peratue of IS to 60 degrees in summer,
and 62to 65 degrees in winter. DO not
churas too quickly; 20 to 80 minutes is
quick enough. Stop aOhen the butter comes.
Before it forms in mass draw off the but
kSl ulllhi anu w etou III Will CledT, COlQ wafer,
or, what is better, cold brine, until the
water runs off clear. Then gather and
remove it to the worker.
WORKING AND SALTING.-Work the
salt thoroughly in the butter, about one
ounce to the pound. Use Higgins Eng
lish salt. After you have worked the
salt thoroughly through the butter, set it
in clean place for "a hours. Then
work all the milk out, and occasionally
dash cool water or brine over the butter
as you work it. Don't 1Oork 1t too
much.
NEVER PACK IN CRocKs.-Get the
best tubs you can, even if they cost a
little more. Soak the tub in brine "a
hours before using. Pack the butter
closely, and be careful that it is pressed
closely to the sides and bottom Of the tub.
Fill level with the top of the tub don t
make it dishing nor rounding on top, but
use a straight edge, or something, to level
it. Put clean bleached muslin cloth,
saturated with brine, over the top; then
sprinkle this with fine salt and moisten
with water, so as to form crust, when it
dries. Then put on your cover, fasten
with three tins, and your butter is ready
for market, and will bring from five to
fifteen cents per pound more than that
made after the usual slip-shod way.
The time has come when we must