The weekly examiner., 1891-01-17
HARM, FIELD, GARDEN. }

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 SUBJECTS SURE TO INTEREST WIDE AWAKE AGRicuLTuRtsTs.
 what the Experts Have to Say i'm Rsla-
 ton to the New Feature in Cream
 Raising Developed by Scarcity of Tcs i During she Past Season.
 For summer dairying ice is commonly considered an indispensable requisite, but the experience Of the last season, with it's meager ice harvest and conse- quent high price, has set dairymen to in' quiring whether cream may not be suc- cessfully raised without the use of ice. Various experiments have been made and opinions expressed on this subject. The raising of cream from milk seems to be the most perfect, with the least loss of butter fat in the skinned milk, in those cases where there is not only quick cooling, but also long range of falling temperature in the milk, beginning as soon as it is set. This is well exemph- fed in the case of persons who have spring houses, where the pans can be surrounded with cold running water as soon as the milk is drawn and set for creaming. Such conditions, and those where ice can be used to produce the same effect, are always thought to have the advantage in butter making.
 It is now claimed by some that the same effect may be produced without ice by diluting the new milk with water water warmed to, say, 120 degs., thus causing long range in the falling tenn perature from the time of setting the milk. It is pretty generally admitted that dilution with water is of itself 8 favorable factor in cream raising, by facilitating the rise of the butter fats to the surface through the thinned milk. Such practice, however, has an un- favorable effect on the feeding value of the skinned milk, and would require a nutriment to be supplied to1the pigs or calves, as the case might be. The amount of warm water used in these experiments has been from 20 to 30 per cent, with a temperature ranging from 100 to 135 degss The cans are then to be set in as cool temperature as can be obtained without the use of ice.
 In this connection it will be interest ing to know what the experts have to say about it. F. D. Curtis says in Country Gentleman: 'sLast winter 1t was found that when milk was diluted with water and warmed up to 100 degs., and then set in room with the tenn perature at 60 to 70 degs., the cream would all be up in two or three hours. This summer another plan has been tried, to wit, diluting the milk at 8 tenn perature the same as the atmosphere ---from 65 to 80 degs. by using the nold- est water obtainable. Tn these experi- ments the cream would be all up in less than two hours. Professor L.add says in Rural New Yorker that all his expert ments made at the Geneva station tend to confirm MT. Curtis, trials in using cold water.
 A writer in Towards Dairyman says there is no advantage in warming milk above tho heatSo the animal and setting in water at a low temperature, except that 1t hastens the cream to the top in from two to four hours. Just as good results are obtained in twelve hours by. diluting the milk with 60 per cent. of. water at 60 degs and setting in water at 60 degs. A correspondent in National Stockman takes much the same view of the case. John Gould, in The Philadel- phia Press, describes the new process of raising, cream through the agency. of warm water as satisfactory one. Dr. Hills, chemist of the Vermont station, says as between the use of cold and hot water circumstances should decidea The in general correct, but he eoasiders preferable wharegit can be cheaply Fained.
 Curing Hams.
 For picking hams make brine just strong enough to barely float an egg or q potato. Into this stir in sugar or molasses enough. to give it slightly sweetish taSt&z Tho following pfppor- taens will be found about right for one h1ndred pounds of ham: Six gallons of water, eight pounds of salt, three pounds ef brown sugar and three ounces Of sa1tpetre.n Diaeolve thessaltpetre thor- oughly before adding it to the pickle. Cover the. hams entirely with thia pickle. let the package stand where the tenn perature is uniform and above freasng. For hams of twelve pounds or less fours WOckS WILL U0 0SAAAAksA<z0bS Uub 48x $0r I&SxxxS should remainainst tfsA Rwine longersas Ina moderate and moist atmosphere meat will "take salt much faster than in a drycold one. In general terms from three to seven weeks embraces the ex- tremes of time required for domestic curing of hams, varying as to the sise of the hams, state of the atmosphere and time whepit is anticipated theylW abes used.
 For keeping in 3 warm climate on through the summer season moro salt win be requiredsaespecial lyeafor larga,l each ham half 6 dozen ti1mess at intervals Of few days, with salt and, sugar, and bunching them a1p on 2 p1 ttoEna or table NOxArnd SzfHh aaIf and cnseriY1ce fha hazrna