Year: 1877

degrees. InlS is quite generally maIUef
of guesswork with the dairy woman, and
performed in a bungling manner, often
doing positive injury rather than bene-
ntlhg' The practice of setting the cream
Jar ON or near the sJOye lS D'tu, 40 vllo
oide ,44~y DO unry hot while the other is
yet frozen. A much better way is, when
the cream has become sufficiently soured
the stone jars or tin pals containing it
should be surrounded with water and
brought gradually to the proper tempera-
ture. The water gives more uniform
distribution of the heat to all sides, and
if the cream is stirred while warming it
will be all the better. 1t should then be
emptied in the churn and churned.


There are those who prefer to churn
their cream sweet, especially when in
| tended for immediate use, as the flavor
of the butter is different from butter
! churned from sour cream, and they pre-
! fer that flavor but for butter intended
! for future consumption the sweet-cream
butter will not stand up so well nor hold
its flavor as long as butter from sour
cream a corresponding change will soon
take place in the butter if not allowed to
in the cream before churning. The prln-
ciple is the same as in cheese making.
No curd is fit to work until acidity is
properly developed. The coed bread
maker has her oven hot and puts her
loaves in to bake as soon as they are
light enough and ready delay will in
lure them. SO should the butter maker
have her churn dasher Topping as soon
as the.cream is in proper condition.


But we must not forget that while we
are getting orr cream ready we ought to
be also preparing our churn for use. We
need first plenty of hot water to give it a
thorough scalding. OF course it was set
away clean, but then it needs the hot
water to soak it up well, and after that
to be cooled and rinsed with cold water,


or else the pores of the wood being open
and dry will be filled with the cream,


and the butter will stick to it and it will


be next to impossible to cleanse again


when through When well soaked the


pores of the wood are filled with water,


and the cream cannot enter them. Ii


allowed to enter them once it will be


very apt to stay there, and suddenly


your churn is smelling sour and bad,


and something is wrong with the flavor


of your butter. Have your churn well


scalded and rinsed the last thing before


pouring in your cream. If coloring is to


be added to butter, the best way is to


introduce it into the cream. 1t can be


done here equally as well as IN the but


ter, and with less trouble, and although
| am the patentee of as good an artificial


coloring as is made, still [ recommend,


if possible, that the color be always


natural and produced directly from the


feed which the animal receives. 1t GER


tainly can be done just as well this way


with grass or grain, or both, and the1
you have a genuine article in place of an


imitation.


AbsOrbents in Manure.


When manures are left over season tC


decompose, says T. B. Miner in the


World, absorbents of the ammonia


in them are always beneficial. Plaster
is decidedly the best absorbent of the


gases in manure pile that is known tc


exist, and it may be sprinkled among
the manure when the pile is made-not
much, say a barrel of plaster to what
manure ten head of cattle will make in {
season. Lime has a tendency to set the
gases (ammonia) free; and it should
never be used in the compost heap, ex


cept when much coarse matter is to bt
decomposed. Nor are ashes of any bene
fit to the heap, over their value whe1
used alone. Swamp muck is good, i
placed in alternate layers of manure anc
muck through the heap and left season
to decompose and unite. All compos
heaps should be made with their tops fiat
or little concave, to catch the rains tx
keep the heaps moist. In England thu


system of composing is carried to per
lection. They pack their manure in OBJ
: long heaps, and shovel them over two o
three times during the summer to has
ten decomposition, and apply such fin'


manures to their lands the next season
Here we cannot so well afford the labo
of composing in that manner; conse
quently many farmers apply all thei


stable dung to their lands fresh an,


undecomposed. Some crops, however


require well rotted manures to grow il


perfection, and every farmer may profit
, ably have q small compost heap to sup
ply him with fine manure where it i
/ most needed.


) Black Teeth in Hogs.


The subject of black teeth in comm,
up again, one member of the American
farmers club said that these teeth, whicl
are small come out of place-are in othe
words "extras," and all that there is t.
be done is to take them out.


A farmer from New Jersey, who ha,
, seen black teeth in hogs from boyhood
had never heard of their causing any i'll
effects, and did not believe it necessar,
to even extract them. He thought the,
are the embryo, so to speak, of the tusk
that grow in wild hogs.


A stranger present gave it as his opin
ion that these teeth are not of the leas
, consequence. If hogs falls sick ant


the owner does not divine the cause, anC
the animal possesses three black teeth
they are thought to be the occasion o


they had any effect whatsoever.


Medical Hints.


, MARSH -MALLow LozENGEs.- Powder


ed marsh-mallow root, two ounces
powdered sugar, fourteen ounces
mucilage of tragacanth, made with orang
flower water to proper consistenee. 4
: good remedy for coughs.


A CHEAP BUT LITTLE KNOWN DIsIN
FEcTANT. Put few crystals of chlorat'
of potash into n glazed earthenwar,


vessel--an empty jam pot for instance


and pour thereon about sixty drops o
hydrochloric acid; Bet the vessel on
high shelf as the chlorine gas developed
! is heavier than air. The gas is harmless
to breathe, but the solution must not b.
allowed to touch anything, and the vesse
must not afterward be used for holding


@ nd Rnnn1r d11rin illnass hv aiding ,