The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1884-12-28
THE SALT LAKE HERALD, SUNDAY, DECEMBER % 1854

Az ILLS SGdSOu VI l1c y CdI III iSAlltt
diaries there is often trouble in churI
an unsuitable place. The atmospher
ought to be about sizty-five degrees, an
the cream should be churned at tina
temperature. In summer the tempera
ture of the milk-room may be iron
sixty to sixty-five degrees. The mill
may stand ferty-eight hours befor
skimming; should it sour, it should b
skinned Oftener, but it should not b.
allowed to thicken before ,skimming. IL
winter the cream should be kept in ;
warm room, and churned every othe
day, or when it is slightly acid; and thu
maker should carefully stir the cream
together after each skimming. 1t is ad
viSable to skim some milk with the cream
but not too much.
When the cream is ready to churn
try the temperature by setting the tiI
cream pals, as required, in either hot OF
ice-cold water, stirring the cream with
one hand, holding the thermometer in
the other until the desired temperature
is obtained. Temper the churn by first
scalding, then cooling. Begin to churn
slowly, so that the cream will not swell
and foam. The time of churning varies
at the different seasons in the same
! diaries; sometimes the butter will come
in FIVE minutes, and again 1t will take
much longer. When the cream has
settled, and grained, cool the whole
mass down to fifty-five degrees, te keep
the butter from gathering, and then
finish the churning.
When the buttermilk is we'll develop
ed, and the butter about the size of
barley seeds, draw off the buttermilk
through two quart dipper with per-
fOrated tin bottom, so that all the small
particles of, butter may be saved; then
add just enough cold brine to food the
butter, which will cool, harden, and
cleanse it better than clear water. Let
1t remain fifteen minutes or more, then
repeat with either brine or cold water.
Take it from the churn with a wooden
ladle, as the mason does brick mortar.
Let it stand in cool place in summer
till the next morning; but in winter
three or four hours in a room heated to
seventy-four degrees will do, after which
put it on a butter worker, and press the
butter together until all the remaining
buttermilk and brine are extracted,
sponging what will not run off voluntar-
iy.-Er.
Buy a thoroughbred bull, and raise
CALVES from your best cows, says New
York dairyman. There are times in the
year when milk is plenty; then raise
calves. a winter calf is better than
summer one, because it is old enough
to turn to the grass when spring comes.
His method of raising calves is to givt
two and half or three quarts of milk,
and one quart of water to each calf.
twice day, until four weeks old. Then
reduce The milk, and increase the water
gradually, until they are two months
old, and they are weaned, and never
know it. In the meantime, give them
wheat bran and middlings, equal parts,
increasing with the grain as the milk
decreased. Hay is also given.
The farmer who takes pains to make
up" the bed for his COW or horse, gains
many times the cost of the labor in so
doing. .Ifall material is passed through
the cutter previous to being used for
bedding, it not only adds to the comfort
of the animals, but assists in the matter
of cleanliness, by reason of its great
power of absorption, For this reason
sawdust is becoming a favorite, as its
ineness not only admits of its being
handled easily, well spread in the stall,
and promptly removed, but after having
absorbed the liquid flows of the stall
still readily mixes with the matter in
the manure heap.
The merits of sawdust is due to its fine
ness and absOrptive qualities. If any
bedding is plentiful, fine, and ABSORB
tive, it prevents loss of manure by in
timately mixing with it.. and as the
droppings are more readily Incorporate
ed with a greater mass of absorbent
material, the risk of evaporation and
escape of gases is lessened. Now, if
the labor of cutting is to be taken into
the account, it is more than balanced
by facility to spread the fine manure
when it is hauled to the fell. The cut
ting can be done in winter or during wet
days, and it is luxury to spread nice,
fnely-divided manure. Good, fine, clean
bedding adds to the thrift and health of
the animals. is cooler in summer, and
warmer in winter, and those who use
prevent much loss.-E1.
There is no more profitable use to
which a farmer can devote share OF
his land than to orchard planting. If
he intends the fruit for his own use
only. it will be in the best sense of the
word profitable. as it brings health.
comfort and enjoyment. Many plant
trees without properly considering the
varieties, and then grudging the land
thus occupied, ask OF 1t what IS required
of no other field upon the farm, viz
thatit shall annually support two crops,
the trees and grass, and grain, or some
thing else which usually has the land
all to itself. This treatment is mainly
the cause of the "giving out" of fruit,
about which we hear in some of the
older states While we advocate the
planting of orchards, we have too much
regard for trees to wish them to be sub
mitted to such treatment. Unless one
can be content with one crop from his
land, aud be willing to- give it up to the
trees, he had better notplant them. OF
course, while the trees are young, wide
strip between the rows may be occupied
by a crop, but when they come into
bearing the trees should have the whole
land and all crops, such as clover and
other pasturage for pigs. should be
grown for the benefit of the trees. An
properly treated. may be made
profitable if the fruit is sold, dried, or
'evaporated, " or converted into cider or
vinegar There is no better time to pre-
parefor an orchard than during the full
months whether the planting is to be
done this fall or next spring The most
work of preparation is dram
ace Trees a re sometimes DlaDted uDOn