The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1893-11-23
THE FARM AND HOME.
THE OLD WAY AND THE NEW
WAY OF SETTING MILK.
Successful Won ans Method of Ripen-E
ing Cream-A Mistake About GAR
dens- Advantages Of Geese and Ducks
Farm Notes and Home Hints. g
A Woman,s Way.

A Woman's Way.
Mrs. E. NJ. Jones of Canada is still
IN love with the old way of setting
milk-.the long rows of shining pans
in the cool, quiet dairy and she de-
clares that she has made just as good
butter by shallow setting as by deep
setting, when everything was all
right. But the trou BILE is that every
thing is not always all right. She
found. as every body found. that she
could not control the surroundings,
and SO she took to the creamery
which bids defiance to surroundings.
But when the cream is drawn off you
are Ggain at the mercy of the atmos-
phere, and now you must keep your
wits about you, for here is where
much trouble creeps in. Stir your
can thoroughly down to the bottom.
twice a day, or every time fresh
cream is added, and keep it as cool
as you possibly can (but on no ac-
count freeze it) till you have suffi
cient for achurning. Now, you must
raise it in summer to sixty degrees,
in winter to sixty-two to sixty-fve,
according to the temperature of the
room you churn in. 81 1
Some people do this by putting the
can near the kitchen stove, and then
the butter is ruined before it goes
into the churn.. The side next the
stove will be ever so much too hot,
oily and greasy, while the other side
is too cool, and the cream will absorb
every odor of cooking and kitchen,
to re-appear in the butter and tell
the tale of ignorance or carelessness
There is but one way to temper cream
properly, and that is in hot water
bath. Have a larger can than the
cream can, and have ready a long
wooden paddle, a common thermom.
eter and a clean towel Fill the
larger can about half full of hot
water (but not bolling), then set
in the cream can, and instantly be-
gin stirring constantly with the
paddle, so none of the cream next the
tin will get overheated. The water
must raise as high as the cream does,
so all will he equally heated. Have
a light wire attached to your Their
mometer and lower it to the middle
OF your cream can occasionally. Hold
it there a few moments. then take
out and wipe quickly, so as to clear
the glass. The moment the cream is
of the right temperature, lift out the
can, stir for few moments longer,
cover with clean towel, and put
where it will remain at exactly the
same temperature till fit to churn.
OF this fitness much has been said or
written, while the truth is only ex-
perience can decide. Twenty -four
hours has been fixed as the right
time, but it is often more and often
less. r., =. 49, go + 49, "@
A Mistaxe ADour aiardens. 3D.
The chief mistake that farmers
make in their gardens is in not rem
dering the soil sufficiently rich. They
seem to think that ground that pro-
duces fair crop of corn, potatoes or
beans will produce a large yield of
garden vegetables, of the quality of
those seen in city markets. Such,
however, is not the case. Cabbage,
caulit1Ower, tomatoes, lettuce, cog
plants, cucumbers and all kinds of
esculent roots are very heavy feed
ers. They require for their growth
more and richer plant food than any
field crops do and they soon. take
from the soil all the natural fertility
it ontains.
The richer the soil of the garden
is the larger will be the yield of
vegetables and the better their quail
ty. Quickness of growth is essential
to good quality in most garden vege-
tables. A radish which atta,ns size
suitable for the table in three weeks
is crisp, juicy and tender. But one
that is six weeks attaining the size
is tough and stringy. The like is
substantially true in relation to all
kinds of esculent roots and vegeta-
bles that are valuable for their leaves
Or stalks. Lettuce, cress, and as
paragus must be quickly grown in
order to be of good quality. The
same is true of peas, beans, cucum-
bers and summer squash. Many
vegetables are of no value for the
table unless they are grown quickly.
Farmers should learn from market
gardeners how to use manure on land
devoted to the production of vege-
tables. The latter regard the soil a.,
little else than material for holding
the fertilizers that are obtained and
applied to it. A market garden near
any of our large cities looks in the
early part of the spring like bed of
stable manure. Not unfreouentlv
commercial fertilizers are used in
addition to the liberal. supply of
manure. AS the market gardener
manures so he harvests. He raises
from one square rod of land more
vegetables than a farmer does from
five times that amount
~. Geese and Ducks.
There are two advantages with
these two classes of poultry over
chickens and turkeys, they are less
liable to disease and are less trouble
to look after. After the geese and
ducks get reasonably well feathered
they can be turned out into good
n ct,1ro and if flono -