No. 63.J 119 



broken, or the rootlets dried by exposure to the air. That farmer 



has an opportunity for profitable employment, who has on his farm 



a single suitable spot not yet occupied by a tree. 



The garden must not be overlooked in this brief outline of farm 



management. The farm garden, well managed, contributes 



more than any other part to the comfort of the family, and 



in no small degree to the profits of the \«hole. The garden should 



be the miniature of a well conducted farm, as the latter is or should 



be but an extended garden. In it should be found all things suitable 



or necsssary for cultivation, and all arranged and kept with the 



greatest neatness. That farmer labors to little profit, either on his 



farm or in his garden, who allows the weeds to perfect their seeds 



before he commences their extirpation. One hour, while weeds are 



young, will do more for cleaning the land, than a day after the seeds 



are matured. A garden requires a great depth of soil, freedom from 



all surface or stagnant water, great richness, and perfect exemption 



from weeds. On soils so conditioned, labor will not be expended in 



vain. 



There are very few farms on which the dairy or the making of 



butter and cheese, does not come in for a considerable share of the 

 labor and the profits. A good cow will produce during the 

 season, at least twenty dollars in butter or cheese, or both. 

 Great neatness is required in every department of the dairy, from the 

 milking of the cows to the sending the products to market. A large 

 portion of the butter sent to our markets is of an inferior quality. 

 This must be owing to the making, as there are no finer or sweeter 

 pastures than those of this country. Milk houses should be so situ- 

 ated as to preserve, as far as possible, the proper temperature; and 

 above all, should be kept free from all matters which afford unplea- 

 sant odors. They should never be connected with the kitchen, as 

 they usually are, as the fumes from the cookery will certainly affect 

 the quality of the cream. In working the buttermilk from the but- 

 ter, the hand should never be used. It will convert a part of the 

 butter to oil, and small as this part may be, its bad influence will per- 

 vade the whole. The great secret of making first rate butter, may 

 be comprised in few words. Perfect neatness in every part; churn- 

 ing the cream while sweet; using salt of the best quality, and not be- 

 ing too liberal of that; never allowing the hand to come in contact 

 with the butter; completely freeing the butter from the buttermilk; 



