The news and herald. (Winnsboro, S.C.) 1877-1900, 1881-02-15
AGRICULTURE.

-HeatlnR inc mix from small dairIes
in winter is very necessary where tic
temperature of the milk room is mucl,
below sixty degrees, for thin bod 'os OF
milk will raise very lit le cream with
the temperature atflfty degre ,s or he
low. Heating the milk to l3o or l4O
degrees will cause nearly all tho cream
to rise while the temperature is falling
to fifty degrees. Cream rises faster
while the temperature of the milk IS
falling. If heated milk Is set six or
ron inches deep, In room at q tempe.
rature of forty-tlve to fifty degrees, it
will take several hours for the tempe.
rature Of the milk to fall ninety de-
grees, and the cream will principally
rise during this time. But heating
milk in wInter serves other important
purposee. Heating is a purifying pro-
cess. 1t drives Oft all bad odors or
taints 1t may have taken from the con-
dition Of the fodder or odors Of the
stable. All dairymen are not aware of
the danger Of taintlng the milk IN WIN
ter, from the cows standing In an i'm.
pure atmosphere, or Of eating mouldy
Fodder, or drinking water from well
that has received the droppinRs Of tho
barnyard. Heating puritles tho milk
from all these taints or from turnip
or cabbage flavor. 1t must be set.
however, after heating, in a pure ate
mosphere. 1t Is found, also, that the
cream from heated milk churns much
easier in winter. The cream should
DO churned within twenty-four to
thirty-six hours before skimming.
hlilk Ia apt to become bitter by long
standing in winter. 1t is supposed that
our correspondent keeps his cellar clear
OF vegetables, az these would SO charge
the air with vegetable odors as to taint
the cream and spoil tho butter.
AFTER THE BUTTER COMKs. the
churn comes in our most radical need
Of reform. How to free our butter from
the buttermilk and In doing so keen
from working tho butter into a grain
less, waxy mass3 For myself, am a
strtct advocate of the brine system of
gathering and working the butter. AS
s0On as the cream begins to break add
y gallon Of strong brine, The colder #
Is the better, slowly work the dasber
until the butter has assumed the an
pearance Of hl1d-shot, then draw OF
the butto1 milk; cold water should now
be TUNED into the butter and tie dash
or occasionally worked, but not enough
TO gather the butter. 1t Is better TO
change tho water oncc, making the
second a v eaker brine. Draw this off
and take the buttar out into the buttrr
worker, roll 1t. very gently and only
enough to force the remaining water
out. The mass will then be found to
be Of uniform color, FREQ from specks
or streaks, and all the traces Of butter.
milk Will be wanted. Tnen salt turcc-
1ourths Of all ounce to the round, u.s.
ing line salt invariably, as the tharp
crystals cut the x obules Of butter ard
Drtak down the gram. 1t is quite a
mistaken notion that ta!t preserves The
Dutter. There is no chemlc Il union OF
SAT- ana butter. Salt merely occupies
the space between the grains, and II
moisture or buttermtlk exists, 1t turns
10 BRINE and keeps the buttermilk. but
never the butter,anu ut Il ocr,ain stage
salt or no salt, tho buttermilk undcr-
goes change and the butter { q be-
comes rancid. The butter IL now set
away In the bowl for twenty-four
hours, the temperature being kept as
low as o. degrees, when IL is again
PlAced III the worker and gently rolled
again, trlne more salt added, and
without eyer coming ut any stage In
contact with the hands-put inlo tho
packing.
LICE ON STock--Vermln Of some
2lnd very frequently intest domestic
ANIMALS they ars mostly OF the louse
type: small parasitic animals thut must
De removed ny the application OF somo
!hsectlclde. n number OF substances
have been used to greater or loss cx
tent, OF which I few aforementioned be-
low: One pound Of tobacco and six
ounces Of borax hotel in TWO quarts OF
water,to which soft soap enous ibis ad-
ued 10 make thick paste, has proved a
good Vermln salve. y mixture OF car
Dollc aclu and solC soap in tho proDur-
tloh Oh one to four makes a compound
easy TO apply, and very eilectuul.
onortly alter, the parts to which the
soap mixture has been applied should
De washed with pure water and Il nom
drying oil rubbed on. Oil or turpen-
Tine and hard oil, equal parts, with a
lltslc carbollc acid, Is perhaps the most
convenient mixture TO make, and etlec
tual IN Its application. Animals 1hac
are affected with vermin need better
care and higher feeding in order to
overcome the drain that those para.
sytcs make upon tho system.
CoMPosITlNd is the art Of mixing Or
ganic matter, such as straw, muck,
uo"o "hAhlhlsy cue, CnaC must undergo
decomposition before thoy become ay-
ailable as plant food, with Inorganic
matter that will absorb and retain the
valuable gases that tho organic matter
would otherwise let pass into the mir
and thus be lost. Such a mixture must
DO kept moist, but not exposed to rams
that would wash away the valuable Sc
lublo salts. Stable manure and muck
make an excellent basis for compost
he%p, with which ashes, leached and
fresh lime, weeds (not in sccu), waste
matters, etc. can be mixed.
GRINDING CKREAL GRAlNs.-Grind.
Ing renders all our cereal grain more
digestible, by reducing the size of the
particles to be saturated and digcstej
by the gastric juice. The whole kern
els OF corn are not always fully pene-
trated by tho gastric juice, and Hence
many OF them pass cattle undigested.
when corn Is ground it should be
mixed with coarse fodder, so "a to
prevent its adherlng in u mass IN the
stomach, and to iusure Its remastica-
tion and insalivation.
A poultry fancying friend recon-
q tytn In