The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1882-06-21
Fertilize the Garden.

Our vegetables are not as progress
slve as they might be. Fruit culture
has been brought, upon the whole, to
a higher degree OF perfection than
vegetable culture, and there is still
much to be desired in growing veget-
ables, We believe that much fault
lies in the manuring of vegetable
grounds. The soil is allowed to get
too poor, and it is believed that veg
etabies can be grown anywhere.
Many vegetables require rich, moist
soil, and whenever drouths are feared
particular pains should be taken TO
give the earth a moist and full ma
nure. Those dried up beans really
lack moisture, so do many carrots
and turnips now in the market. The
carrots that we have examined have
not half the sugar in them they should
have, and the best roots are poor in
color. Turnips are woody, aud that
delicious vegetable, the kohl rabi, is
as hard as stone, instead OF possess>
ing moist, soft flesh. There is no
doubt about It'll we want much teach
ing in the growth of vegetables, and
those small, green tomatoes tell their
tale also. There is not much en-
couragement given AT fairs for the
growth Of vegetables. There would
be no harm il AIicuisasa al societies,
I1TUHI1Tfy q
.rss9 4 seyF
| the churn \ I'D placed on a smooth
maple, birch \or chestnut table or other
butter WORKED, or put into bowl. If
the churn wifi admit Of it, the butter.
milk may he drawn of, ard clear,
cold water boured into it, and the
butter wash d that way in separate
waters until it runs off quite clear,
and the butter is quite free from
milk. This y Indispensable if the
butter is expected to keep we'll. 1t
is then sailed at the rate OF one ounce
to the pound of butter. The butter
is pressed out with the ladle, and
never to be worked by the hands un.
der any circumstances, and the salt
is spread over ii; it is then doubled
and pressed but again and cut and
gashed with the ladle, but never rub>
bed or plastefed, but only squeezed
and pressed, bntil the salt is pretty
evenly mixedA it is then put away in
a cool place for "a hours or less, as
may be con4enient. 1t will then
appear streak and patchy, and is
worked over ih tie same way as be-
fore until 1t becomes free from this
streakiness and even in color. by the
thorough mixture OF the salt. This
is done by squeezing it with the la
die, a small piece at a time, and
pressing it out into a flat sheet, doub.
ling it, and again squeezing it out, so
as to get all the salt and moisture in
it evenly through the mass. The
color is then alike all over. No more
working is then required. The first
working requires about 10 minutes
for 20 or Is pounds, the second about
10 minutes. It should then break
with coarse, uneven fracture, much
like that of piece OF beeswax, and
should appear when cut OF granular
texture and quite free from greasi-
ness, and fine drops of clear brine |
should follow the knife as it is cut.
Il Is not well to try to get all the
moisture out Of the butter, as this |
improves its texture and flavor. Ii |
the cream has been well kept and
the butter well made and churned. |
this should have very sweet and
fragrant scent, quite free from acid
ity or pungency 1t is a peculiar
scent, and belongs only to the best
butter, and when the odor is absent,
the right flavor is wanting, because
the scent and aroma, and the flavor
as well, are all attributes Of pure
fresh butter The hutier should be |