Year: 1861



 1No.-BY MRs. LYMAN WILMor.-Secing in The Prairie Farmer an essay on butter making, 1 thought | would undertake what had long been contemplating, and what have been repeatedly invited to do, namely, give my mode of making butter, for pubdica- ton. It is no thcoretic plan which does not admit of being reduced to practice; 1t is the same with very little alteration that I have followed for years. First, then, the pails into which the milk is drawn from tho cows should be kept clean and sweet the milk should be drawn as speedily as possible, and the work done thoroughly, as the last drawn is the best as well as the richest Strain into six or ten. quart tin pans (which are also to be thorough ly clcansed and dried after being used ) fill about two-thirds full The milk in summer wants a cool and tolerably airy place, and the temperature ought not to range above sixty four or below fifty-eight degrees Fahrenheit, if that range of temperature can be obtained. We use large, well-ventilated cellar; in hot weather close the doors and windows during the day, and open at night; thus securing as even temperature as possible. The milk in hot weather should be skinned as soon as 1t becomes sour. In cool weather it should not stand more than thirty-six hours. If sour when skinned, 1 take as little of the milk off with the cream as possible. The cream should be thoroughly stirred in the vessel in which it is kept, at least twice day, and always after skimming into it. During the summer, say from the first of June until about the first of September, l churn every day Sundays excepted) as rule. 1 have to vary, when quite cool change occurs, and omit one day. I use for cream large tin made for the purpose, with cover It is more convenient for handling than @ stone crock, as well as being much better adapted to applying heat or cold in order to bring the cream to the right temperature. l bring my cream to the temperature of 620, as near as may be, before churning; if the cream is right is seldom tedious job, though may vary according to the kind of churn used. am not aware that the kind of churn has any influence on the quality of the butter, provided it is properly taken care of. l al- ways take out my butter as soon as possible after 1t is churned after it Is taken out 1 wash 1t with cold water to remove the butter milk, putting on and pouring off and on, usu- ally. about three times I then salt with the best dairy salt I can get, putting about one

 

 it as evenly through the butter as possible. l then let it stand until sufficiently hard for working out the butter-milk, which like to do, and put down the same day 1t is churned, as it is liable to become too hard by standing over night. so that in working, the grain is injured. I aim to be careful and not over work my butter When | have worked out the butter-milk, I want the brine made by salt to remain in the butter, as experience and observation have satisfied me that the most common error of those who aim to make a frst-rate article of butteris oyer-working. For packing and keeping, use stone jars, filling within about one inch and half of the top :; wet and lay on a cloth but little larger than the top of the jar 1 then take common salt enough to nearly fill the jar; wot-it up in a vessel of some kind, and pur 1t on, taking r.. .aat to leave the corners of the cloth draw ali the brine 1teS out 6i oi .f the Jar as It VIII cool dry place, where it must be watched and water added whenever the salt is becoming dry, so that when the butter concentrates and eleaves from the sides of the jar, as 1t some times will, the space will be flied with brine, to the exclusion of the air. We usually keep more or less May and June made butter until November, and find it good, and can readily obtain for it the highest price being paid for fresh root butter.

 NEW NoDE OF GRAFTING-The French are practicing a new mode of grafting, a knowledge of which may prove valuable to American hortieulturists, inasmuch as 1t can be performed at any season of the year when sound, mature buds can be had, whether sap is in flowing state or not. It is performed by removing smooth and fiat surface, to which similar piece containing the buzz which is to form the future tree, is fitted which is sealed over immediately with colo- dion. This forms strong impervious cuti- cle which secures a free circulation of the sap on the approach of warm weather, and a per feet union of the parts.

 HAPPENING Hoes ON BRY CoRN. "A writer in The Country Gentleman remarks that " one of my neighbors-a farmer all his life, and over seventy years of age-fattcns his hogs in dry pen without water or slop, giving them nothing but dry corn, and I have noted the fact for five years that I have lived here that he has made think, the best, I know, the fatest pork in this country. The hogs, while fattening, particularly in dry, warm weather, eat and lie down, walking about but little. Had I known the above twenty years ago, it would have saved me great deal"

 WHIPPING OxEN-Thoughtless men will whip, whip, whip. They do it from habit "a very bad habit; and VIC find it difficult to correct that habit We are trying to teach our hired men better manners than to put on the whip before giving an invitation to the brute animals to go on. We have oxen that will go on as soon as they are invited, without the indorsement of the whip. Yet VIC find it a difficult matter to control the whip. It is surely savage practice to apply the lash be- fore inviting the animals to move by the proper words. Mass. Plowman.

 CURES TOR THE ScRATCHEs.-I have horse that was so bad with the scratches the past spring that 1 could scarcely work him in fact, he could hardly walk sometimes, and l cured him with this simple remedy, which had from a neighbor, who says he never saw it fail in the worst case. Take fresh slacked lime, and dust the affected parts with it twice day. It will not cause the horse