Year: 1877

Butter and Butter Making.


Churning consists principally in get
ting the temperature of the cream to tht
best point or degree, which is generally
conceded to be about sixty to sixty-twt
degrees. This is quite generally matter
of guesswork with the dairy woman, ant
performed in a bungling manner, otter
doing positive injury rather than bene
fitting. The practice of setting the cream
jar on or near the stove is bad, as one
side may be very hot while the other ii
yet frozen. A much better way is, wher
the cream has become sufficiently sourec
the stone jars or tin pals containing il
should be surrounded with water an6
brought gradually to the proper tempera
ture. The water gives q more uniform
distribution ofathe heat to all sides, an(
if the cream is stirred while warming il
will be all the better. 1t should then be
emptied in the churn and churned.


There are those who prefer 10 churr
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 we'll nor hold
it's flavor MS long as butter from sou,
cream n corresponding change will soor
take place in the butter if not allowed tc
in the cream before churning. The prin'
ciple is the same as in cheese making
No curd is fit to work until acidity is
properly developed. The good bread
maker has her oven hot and puts he1
loaves in to bake as soon rs they are
light enough and ready delay will in
lure them. So should the butter maker
have her churn dasher Topping as soon
rs the cream is in proper condition:


But we must not forget that while we
are getting our cream ready we ought tc
be also preparing our churn for use. We
need first plenty of hot water to give it O
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
I am the patentee of as good on artificial
coloring rs 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 then
you have genuine article in place OF an
imitation.


Absorbents In Manure.


When manures are left over season to
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 a manure pile that is known to
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 tendency to set the
gases (anmonia) free; and it should
never be used in the compost heap, ex-
cept when much coarse matter is to be
decomposed. Nor are ashes of any bene-
fit to the heap, over their value when
used alone. Swamp muck Is good, If
placed in alternate layers of manure and
muck through the heap and left season
to decompose and unite. All compost
heaps should be made with their tops fiat,
or little concave, to catch the rains to
keep the heaps moist. In England the
system of composing is carried to per-
fection. They pack their manure in OBJ
long heaps, and shovel them over two or
three times during the summer to has
ten decomposition, and apply such fine
manures to their lands the next season.
Here we cannot 80 well afford the labor
of composing in that manner; conse-
quently many farmers apply all their
stable dung to their lands fresh and
undecomposed Some crops, however,
require we'll rotted manures to grow in
perfection, and every farmer may profit
ably have a small compost heap to sup
ply him with fine manure where it is
most needed.


Black Teeth in Hogs.


The subject of black teeth in coming
MP again, one member of the American
farmers club said that these teeth, which
are small, come out of place-lre in other
words "extras," and all that there is to
be done is to take them out.


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


n SuIduPSt p1SoOhV Sd'o ~ 40 Aiio OPAA'
ion that these teeth are not of the least
consequence. If hogs falls sick and
the owner does not divine the cause, and
the animal possesses three black teeth,
they are thought to be the occasion OF
all the trouble, but he did not believe
they had any effect whatsoever.


Medical Hints.


MARsH-MA1Low LozENGEs. Power
ed marsh-mallow root, two ounces ;
powdered sugar, fourteen ounces
mucilage of tragacanth, made with orange
flower water to proper consistence. A
good remedy for coughs.


A CHEAP BUT LITTLE KNOWN D1s1N-
FEcTANT.-Put few crystals of chlorate
of potash into glazed earthenware
vessel-an empty jam pot for instance
and pour thereon about sixty drops Of
hydrochloric acid; set the vessel on a
high shelf rs the chlorine gas developed
is heavier than air. The gas is harmless
to breathe, but the solution must not be
allowed to touch anything, and the vessel
must not afterward be used for holding
food. Renew during illness by adding a
all - Jo,, noo1 ~,