The National tribune., 1881-10-22
FARM AND GARDEN,


THERE Is BUT little regular garden work after
this month"; except caring for the crops and pre-
pairing for those of early spring. The rubbish
that may have accumulated should be cleared
away; manure and pillow OF spade as much of the
garden possible.
Cold frames should be ready for the early let
tuce, cabbage, &c. 1t is simple matter to con-
struct one of rough boards the rear part to be
foot high front eight inches nailed to posts set to
give width equal to the sash used. 1t is best to
put the frames in sheltered place facing the
south. The object of the cold frame is to keep
the plants from sudden changes of weather-not
for growth. The sashes should not be put on
until the cold weather demands it.
Beets and carrots injured by freezing and
should therefore be dug so soon as growth is COM
pleted. Parsnips and satisfy are improved by
frost, and only enough of these for present use
need be dug; they may be packed in dry earth
in boxes, and stored in the cellar 1t is obiec-
tionable to store large quantities of roots in the
house cellar as foul gases constantly rising
through the house, making the air unhealthful
to the inmates Cabbages should be taken up
before the ground freezes and stored in trenches
These may be made by blowing deep furrow.
The cabbages are heaped, head downward, in the
trench, and covered with straw and earth. A
simpler way is to set the cabbages on their heads
in single rows and cover them with few inches
of earth. Celery not yet earthed up, should be
attended to. First bring the leaves together and
then draw the earth up.-Americdn Agriculturist.
WORKING BUTTER. - The Maryland Farmer
says: The working of butter is manipulation
that requires the utmost skill, for overwOrking
destroys the product and any motion of the
worker that produces grinding should be
avoided, and to detect this and correct it, takes
quick eye and steady hand. The chief purpose
of working butter is to sOlidify it, and at the
same time expel the remaining buttermiIk and
thoroughly diffuse the salt through the mass, and
this last should be done with as little mixing as
will exactly accomplish the requirement, for the
grain of the salt cutting the globules of the butter
Injuries the grain of the latter. and the butter be-
comes waxy. The butter should never exceed a
temperature of sixty degrees when worked as
higher point causes the butter to gravitate to-
ward sickness and when worked at too low
point the butter becomes meay and the texture
is destroyed. If at the last working there is adj
ditiOnal salt required, must be taken that
the butter has become dry, so that it will not be
dissolved, and many dairymen throw few
quarts of water into the worker at this stage to
aid in dissOlving the salt, and carry with it the
particles of buttermilk that have remained over
from the previous working. There is a mistaken
notion in regard to salt adding to the keeping
quality of butter, the truth being, that salt will
preserve the different substances occupying the
interspaces between the glObules of butter for it
is fact that no chemical union ever takes place
between the butter and the salt, and the long
keeping Danish butter, perfectly worked, but
receiving particle of salt proves the latter
is not far it relates to the keeping of butter
a preservative agent, and that no amount of salt
will keep butter, unless certain rules observed
and requirements met. The papers TEEN with
notices of butter preservatiyes and inventions to
keep butter indefinitely, but it is probably long
time before any of them will come into general
use; and for years to come the bookkeeping
butter will be found to be article made from
cream, where perfect cleanliness was observed in
obtaining it, and the butter churned and put
into packages under system of rules relating to
age of cream, temperature and working.