Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-01-09
FARM AND HOUSEHOLD.

WORKING BUTTER. Butter should be
''worked" just enough to evenly distrib-
ute the salt through it. If the charming
stopped while the butter is in the
crummy or granular form, and it Is then
thoroughly washed in clean water or
hrine, there will he no necessity Tor
working 1t to get ont the buttermiik, as
there will be mono To remove. Butter
that Is spread out on butter worker, or
on any suitable platform. aud pressed
into thin sheets, and then folded upon it.
self three or four times as the salt Is
sprinkled on, will be very evenly salted.
Butter that il uneveniy sailed will be
streaky and marblcd, because salt but
ter has a deeper color than unsa'ted. Ii
"A mass of butter is worked In bowl or
worker 40 small that the butter cannot
be sDread out into thin sheets, 1t is pos
sible to paddle it over long whiie
without getting the salt into every part
Butter that il gathered in the churn be-
tore the huttermilk is drawn of, may
ne worked to advantage for the purpose
NJ squeezing out the milk that should
NOT have been allowed To be shut into
il. bat such process requires nara
work while at the same time II injuries
the quality of the butter. IL Is the
milk I'm buttcr that first causes ii to
change from good tn bad.
Mr.. L. b. Arnold, in Il recent CONVEX
.ntion, told us that he had fully solved
the problem of how to keep butter sweet
for MI indefinite period, b. taking IL
from the churn in the granular form,
and after rinsing it sufficiently in water
or brine, packing it in firkins of strong
brine without any working whatever.
We ate butter ut his table, that was free
from the first suspicion of rancidity,
that had been made many months, and
kept in brine In the. granular form till
little while before being wanted for use.
lie related n remarkable instance OF
To-. of butter taking the first premium
at a public exhibition two years in sue
eession. which was certainly very Sc
we're test when shown against new but
ter Of high quality. We must learn to
work our butter less, but have 1t more
fire.. from buttermilk-N Z. For~ser.
REMEDY FOR CHICKEN CHoLEkA.-lhe
Department Of Agriculture publishes
the following remedy. recommended by
DR.. Salmon, for preventing this de-
structive disease, that annually carries
off so many thousand fowls:
For this disease very cheap and most
effective disinfectant is a solution made
by adding three pounds of sulphurlc
acid to forty gallons of water (or one
fourth pound of sulphuric acid to three
; aud a-half gallons Of water), mixing
evenly by agitating or stirring. TEis
may be applied to small surfaces with a
small watering pot, or to larger grounds
with a barrel mounted on wheels and
arranged like street sprinkler. In
disinfecting poultry houses the manure
must be first thoroughly scraped up and
removed beyond the reach Of the fowl;
slight sprinkling is not sufficient, but
the floors and roosts and grounds must
be thoroughly saturated with the solu-
ton, so that no particle Of dust, however
small. escapes being wet. 1t is impos-
sible to thoroughly disinfcct if the ma
nure is not renewed from the rOosting
places. SulphuIic acid is very cheap,
costing at retail not more than 20 cents
n pound, aud at wholesale but or
cents. The barrel OF disinfecting solu-
tjon can therefore b0 made for less than
81, and should he thoroughly applied.
IL must he remembered, too, that sui
phuric acid is dangerous drug to
handle, as, when undiluted, it destroys
clothing and cauterizes the flesh when
ever it touches.
HoME-MADE CREAM CANDY.-lf made
according to the following directions,
Il is sale that you will have cream
candy equal to that of the confectioners.
TO any quantity of white or clean, light
sugar, add an equal quantity of cold
water. Dissolve in little cold water
wheat starch. in the proportion of two
tablespoonfuls to one cup of sugar, and
set it aside ready for use; do not stir
much after the sugar dissolve'. Let it
boil until little drop of it dropped In
cold water will harden readily. Then
add the starch, stirring very rapidly,
and boil q minute or two; again try;
when done, pour into buttersd dish or
pan, set aside until cool enough to work
with the hands. Add to it while work
ing such navoring extract as may be
preferred. Work till very light. Draw
II.