The Sentinel. [volume] (Trenton, N.J.) 1880-1882, 1882-05-06

from the electric current which will
efectually debar them, it is said, from
attempting to break down or override
fences of this description.
The selling of calves when but
| few DAYS old is loss to the farmer
The milk is ropy and unfit to be sold,
while the calves should not be sent to
the butcher at that age to be used as
food. The loss to the farmer or dairy
man arises from the fact that calves
make very rapid growth when young,
and will pay for themselves hand
somely if kept until they are really lit
for veal.
The German Empire has still about
"a, 900, 900 acres of forest, valued at
$4CO, OO0, 900. A judicious system OF
timber protection Is followed by the
Government, which appropriates $780,
900 annually for planting new forests.
Austria, Hungary, has $4,000, 600 acres
of timber, and the Government OF that
| country also looks carefully to the
preservation of this part Of its re-
sources.
Daniel w. Andrews, of Lynnfield,
has one of the largest poultry farms in
this section. He usually winters 1900
fowls, and sells 10000 dozen of eggs
yearly, and from 1000 to 5000 chickens
are raised annually. His stock is
sheltered in 10 coops, each from rs to
100 feet long, and supplied with all
necessary conveniences. Mr.. An
drews' favorite bird is the brown leg
horn crossed with the Brahma.
French Butter.
The excellence of French and Da-
nish buffers has given these products
a celebrity unequaled by those of any
other country in the world. The bet
quality of American butter is hardly in
ferior to any made either in Normandy
or Denmark, but this is true only of q
small portion, comparatively, of tn e
aggregate amount produced, even in
the best dairy districts where butteris
q speciality. In Denmark and Nor
mandy poor butter is rarely found,
and none but the best finds its way to
market, and in this way the reputa-
ton of these justly celebrated makes
is maintained, bringing the highest
prices in British and other foreign
markets. The success attained is at
tributable to the great care observed
in the management of their dairies.
The closest attention is iven to de
tails, and the utmost cleanliness re
quired. AS showing how the Danes
have acquired the enviable reputation
they enjoy as butter-makers, we gave
not long along brief account of the
methods they follow; those practiced
in Normandy will hardly be less in
teresting to our dairy readers. These
were described recently by Mr.. Barter
in an address before the Munster
Qrish) Dairy School. We epitomize
such portions as are material to our
purpose
The largest dairy farms in Nor
mandy are near Bayeaux and Isigny
in the Basin district, celebrated as
producing the best butter in France.
Passing by so much as relates to the
farms and the kinds of cattle that are
kept, we come to the methods which
result in the production of the butter
whose quality has given it world
wide fame.
the COWS are kept very clean; they
are curry-comt ed and their udders
carefully washed and dried. They
are MIXED three times day Cat about
80 a. M, l.30 a. m., and 6 p. n.y. as
it is believed a greater quantity and
better quality of milk is obtained than
when MIXED twice day. The farm
houses, though gene rally old sham.
bling buildings, and in some cases
looking untidy outside are within
models Of cleanliness; the kitchen is
scrupulodsly neat, clean, and the dairy
utensils which are nearly all of brass
are polished to the highest degree OF
| perfection. The diaries consist OF
| three apartments-1st, milk dairy I'd,
churning-room 3rd, washing room,
with boiler. They are generally
tagged, the foors having good fall
to carry off water. In most diaries
they have a very good arrangement
for washing the butter: pipe in con-
nection with the pump is fixed imme-
diately over the churn, so that the
water can be poured into it without
the least difficulty. 1t is considered
most important that the supply of
water Fey the 6a;.v snauiG Pc nure an6
good, as butter will take up the slight
est faint or impurity from the water.
The milk-room is kept at tempera
tu1o of so degreas and ia heated in