QUESTIONS. 293 



898. How are the sashes put on ? 899. What exposure is best ? 

 When is the bed started ? 900. Best heating material ? How put in ? 

 901. How may the heat be protracted? 902. Management ? 903. 

 How is the seed sown ? 904. How may too great heat be avoided ? 

 905. How else ? 906. How may the temperature be determined ? 907. 

 What caution is required? 908. How may cucumbers, &c., be planted? 

 909. What plants may be started in the hot-bed ? 910. What hot 

 beds are most easily regulated ? 911. What is said of fruit culture ? 

 912. Of young trees ? Of other crops ? 913. How is a too thrifty 

 growth chocked? How is the growth promoted ? What of spading up 

 around trees? 914. What of pruning? Best time? 915. When 

 should apples and pears be gathered ? Effect of ripening on the fruit ? 

 91(J. What is said of the strawberry? 917. Of the raspberry and 

 blackberry ? 918. Of the gooseberry ? Value of mulching ? 919. 

 When should grapes be set? When pruned? Object the first year 

 or two ? 920. Effect of ornamental trees ? 921. When should wheat 

 and other grains be harvested ? 922. Effect of ripening ? 923. What 

 is said of oats? 924. Of keeping correct accounts? 925. What 

 accounts should be kept ? Result ? 



CHAPTER XXVL 926. What of the importance of good manage 

 ment in the house ? 927. Of the dairy ? 928. Of the care of milk ? 

 929. What is milk ? Its composition ? 930. The proportions of the 

 various constituents ? 931. How does it appear under the microscope ? 

 What are the globules ? Their size ? 932. Weight of milk ? Effect of 

 heat and cold ? What change takes place when at rest ? 933. What is 

 the cause of a whitish appearance in cream ? 934. Why is churning 

 necessary ? What sometimes takes place ? 935. Effect of heat on 

 milk ? 936. What is the percentage of cream ? Which is lighter, rich 

 or poor milk ? 937. Temperature of new milk ? Depth in the pan) 

 Temperature of the dairy-room ? 938. Why is the strictest cleanliness 

 necessary ? 939. What of the first cream that rises ? How may the 

 best cream and butter be obtained? 940. Of the dairy house? 941. 

 How should the room be located in the house ? What of cellars ? 

 942. Of the atmosphere near cellar bottoms? Where should milk 

 stand to facilitate the rising of cream ? 943. Describe a convenient 

 form of milk stand. 944. How long should milk stand for cream ? 

 What of churning ? How may cream be kept ? 945. What is said of 

 butter ? At what temperature of the cream is the best quality of butter 

 procured ? How much does the temperature rise in churning ? How 

 may the cream be brought to the proper temperature ? 946. What of 

 churning ? 947. What form of churn is mentioned ? What is it that 



