Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-09-04
FARM AND PRESIDE.
How to Build q Creamery.

and boiler. In the upright one Curtis 300
gallon churn and two 3O-gallon Boss
churns. one Mason butter-Worker, one
200-gallon cream vat, one pair of $50
pound scales are placed. A good well
furnishes water that is about 48 degrees
Fahrenheit.
A rise of land slopes from my creamery,
giving good drainage, and as the subsoil
is just gravelly enough to make a good
drainage, dug hole 14x16 and six feet
deep, and boarded 1t up with cheap lumber,
putting building the same size on top of
it by first setting up studs of 2x4 scantling
six feet high, and boarding it around the
outside with common dimension boards,
slapboard fashion, and putting roof of
the same material on it. In that stored
forty large loads of ice. 1t kept until o.
tober, and would have kept until this
time, but used it up to raise cream or
cool my milk with and to cool cream. l
have made about 5000 pounds of butter
this last summer, and could have made
more if had obtained the cream. Now,
as to the cost I suppose anybody can
figure up what the building I have de-
scribed would come to.
My engine and boiler cost. ..... 5000 90
NY two Boss churns COST. .....-.. 5000
Curtis churn Second hand).. ......... $3.50
Butter-WOrker -. ..... 100000. ........ 5000
250-pound scales ........ ......... ........ 600
Betting. pulleys. shafting..... 5000
For hauling cans, think the Hawkeye
can, of about 10 gallons is the best. They
will hold enough cream to make about
thirteen pounds Of butter and cost $3.50
each.
For cans to set milk in. for the farmers
use. get the best timer That is handy by.
and have him send and get the pressed
bottoms and glass gauges for an St or 81
inch can; make it about twenty inches
deep, with common tin cover and good
pail bail on it for handle. They will cost
from IS to s. cents, according to the tin
you use and the man you have to deal
with.
And when you get your creamery in
running order, if you have got wife
handy, who has been in the habit of max
Ing frst-class butter in the old way, don t
60 and count her out for boy that has
been around creamery for few months,
but take her in and let her show you how
to make the butter, and you will hit it
every time. If any of your readers wants
to start creamery they will find me al
ways ready to give any information 1 can,
free of cost.-Geo. Libby, IN Western
Farmer.
RIPE FRUITS AND CHOLERA.-In for !
mer years. fears of a visitation of tie |
cholera scourge generally proved disas
trOus to growers of fruits and vegetables
People had an idea that both fruits and |
vegetables are relaxing to the system and |
consequently were afraid to eat them at |
such times.
But cholera was OF cheated of its vic
tins by any such devices. Those who,
eschewed garden products fell before the
destroyer just as readily as those who
partook freely Of them. |
In the meantime. the number of those
who grew horticultural products, ard
freely used them in their families. was
constantly increasing. The results of
their experience was given to the public
through agricultural and horticultural
journals, and gradually had their effect in
overcoming the ungrounded prejudice.
The American Rural Home always ad.
vooated the free use of sound. ripe fruit,
raw or cooked, and it's advocacy was
based on many years experience. Almost
from the beginning of our experience as a
farmer, we grew great variety of fruits,
and our family understood that they were
grown to be eaten, under certain hygienic
conditions. First, they must be ripe and
not diseased. Second, they must be eaten
with the regular meals, or just before or
after. not between meals.
ANOTHER good reason for saving old
sows is, they bring stronger and better
pigs, which start off better and keep ahead
better in the race of fattening. The price
OF good sow, one which has been tried,
10 small matter in comparison to two
large and thrifty litters of pigs per year.
This is not the time to breed sows, but it
is the time to prepare for good lot of
breeding s0ws for next years crop. A
first class farmer will raise all his own
pigs, calves, lambs and colts. This is the
legitimate, safe and sure process OF farm
ing. 1t pays we'll to make ample prepare
tion for brood sows. If they have had
litter of pigs in March they can have
another in September.
THE best or most profitable system that
can be followed is to raise grain and
grass, and keep sufficient humber of
stock to consume all that is raised upon
The farm. Send all that you raise to
market in the shape of meat, mutton or
cheese. If you can raise good crops of
grain that will return you a profit, and !
7ou can feed it out again to stock and so
ealizs another profit, you are not only
ealzing double profit, but, if properly {
you are securing good supply
II manure to aid in keeping up the fer
ility ct the farm.
JELLY CAKE.-One cup of sugar, one
'up OF flour, three eggs, three tablespoons
II melted butter, three tablespoons of |
weet milk. two teaspoons of cream
artar. one teaspoon of soda and favoring.