No. 1. 



Dutch Butfer. 



35 



Barn yards, also, should be constructed on 

 principles similar to those which we have 

 mentioned for the manufacture of manure by 

 swine. These must, we suppose, be in the open 

 air, whereby much of the gasses will escape; 

 still the deposit of much in those yards, made 

 lowest in the centre, will soon become satu- 

 rated and prove an excellent stimulant to the 

 soil and food for plants. — Maine Cultivator. 



I>iitch Butter. 



Large quantities of butter are annually im- 

 ported into England from Holland, and some 

 from the same country has occasionally found 

 its way into this. It Is justly celebrated for 

 its superior quality, and its power of resist- 

 ing decomposition, or its not being liable to 

 become rancid. In the Holland dairies, every 

 thing is conducted with a system and neat- 

 ness, from the feeding of the cows to the 

 completion of the butter, worthy of all imi- 

 tation and praise. That there is any thing 

 in the climate or pastures of Holland that 

 renders their dairy products superior to those 

 of the rest of Europe, or to ours, is not to be 

 supposed ; the difference is clearly in the man 

 ipulation, and were our butter and cheese in 

 general, made with as much skill and care 

 as in Holland, we might successfully compete 

 with the Dutch in the West Indies and other 

 markets, to which our butter will now barely 

 pay the costof transportation. According to the 

 report of Mr. Mitchell, made to the Highland 

 Society of Scotland, the process in the Dutch 

 dairies is substantially as follows : — The milk, 

 when taken from the cow, is poured into large 

 earthen pitchers and placed in a vat of cold 

 water, which quickly reduces the tempera- 

 lure. It is then placed on shelves until the 

 cream separates, when it is taken off and 

 placed in vessels for churning. In these it 

 is first allowed to become a little soured, and 

 then the churn is half filled with the cream. 

 In the best dairies, churning is performed 

 daily, the system being so arranged, that a 

 supply is constantly in readiness. In winter, 

 a little boiled water is added to the cream to 

 give the proper temperature previous to 

 churning; and in very warm weather, it is 

 sometimes submitted to the cold bath to re- 

 duce the heat. The butter, when taken from 

 the churn, is put in a shallow vessel and 

 carefully washed with pure cold water, and 

 then worked with a slight sprinkling of fine 

 salt, whether intended for rolls or for barrel- 

 ing. The butter is considered best, when the 

 cows have been at grass about three weeks ; 

 it is then delicious — is made into fanciful 

 forms of animals, pyramids, &c., and stuck 

 over with fragrant flowers, and sells as high 

 as sixty or seventy cents per pound. When 

 intended for packing, the butter is worked up 



twice or thrice a day, with soft, fine salt, for 

 three days, in a shallow tub ; there being about 

 two pounds of this salt used for fourteen 

 pounds of butter. After this thorough pre- 

 paratory working, the butter is then hard 

 packed in thin layers into casks made per- 

 fectly sweet and clean. The wood preferred 

 is oak, smoothed carefully inside. Three or 

 four days before they are used, the casks are 

 filled with sour whey, and this stands until 

 they are emptied and cleansed for the pack- 

 ing of the butter. It is clear, from this de- 

 scription, that independent of the perfect 

 neatness observed in every part of the pro- 

 cess, the excellence of the Dutch butter, and 

 the ease with which it is kept in its original 

 sweetness when packed, is owing to the man- 

 ner in which it is freed from the least parti- 

 cle of buttermilk, by the first vi'ashing and 

 the subsequent repeated workings, as well as 

 to the perfect incorporation of the salt by the 

 same process. There are many of our Amer- 

 ican dairies that produce superior butter; but 

 as a whole, that in our markets is a miserable 

 article, destitute of that rich flavor belonging 

 to good butter, and owing to the great amount 

 of buttermilk left in it, utterly unfit for keep- 

 ing. We believe a reform in these respects, 

 would add materially to the profit of all those 

 who should attempt it, as well as add 

 greatly to the comfort of the great mass of 

 purchasers and consumers, — Genesee Farm- 



Kxtlrpatlon of Garlic* 



Thomas E. Bond, in the Ainerican Farmer, 

 says he has wholly destroyed the wild onion, 

 in fields which have been over-run with it, by 

 first cultivating them in corn, and after the 

 corn was gathered, ploughing the field again, 

 and leaving it exposed the succeeding winter 

 in the state the plough had left it. The same 

 gentleman says, that St. Johnswnrt, another 

 troublesome weed, may be killed by a single 

 ploughing in the early part of June, when it 

 is in blossom, provided the ploughman, by 

 means of a heavy chain attached to the plough, 

 covers the plant effectually. If completely 

 covered it will die. 



SIiort^HoriiecI Cattle* 



Never think of buying short-horned or Dur- 

 ham cattle, until you are prepared to keep 

 them well. They need an abundance of fresh 

 pasture, and therefore to be frequently changed 

 from one pasture to another, in succession, 

 and plenty of food and good shelters in the 

 winter. Thus provided for, they are valuable 

 stock. But neglected in these respects, they 

 are little better than native cattle. Frank' 

 lin Farmer. 



