VOL. XVI. N<». 31. 



AND GARDENER'S JOURNAL. 



163 



Creiiiu is composed of the same iiigrcilieiits 

 nth milk, but in liifferent pro|ioilioiis. It iniist 

 (e skiiiiined oft' as soon as it lias CL-ased coUect- 

 ng, and cliuniod as soou as possiMn after it has 

 hickenad. If it is periniltud to stand for a iengih 

 )f time before rJuirning, tlie component jiarls will 

 leparate spontaneously, and in cliurning numer- 

 )us particles of the curd will become blended 

 with the butter, and can never aftc'rwards be sep- 

 iroted. The butter will appear spotted, it will 

 liave a sour taste, and will very soon become 

 rancid. Cream is extremely liable to become 



tainted by any offensive smell with which it may twitli l)uttermilk ; it must likewise be properly 



ing, the proper quantity must now be added, with 

 about half a teaspoonful of saltpetre, well pulveriz- 

 ed, to ten pouniU of butter, mixing the whole 

 properly. Mere a caution may be proper, viz. : 

 having obtained good butter, don't spcil it with 

 s:ilt, as is too often done. A medium is best, not 

 so little as to make it insipid, nor so nmch as to 

 destroy the flavor, and make the taste disagree- 

 able. 



In packing butler, the vessel to receive it, if 

 made of wood, should be seasoned for at least a 

 week previous to using it, by filling it frequently 



come in contact. Butter will frequently have a 

 flavor of cheese, onions, &c., merely from such 

 articles having been jilaeed near the milk during 

 the time of creaming, hence the necessity of keep- 

 ing the milk room sweet and clean. Care must 

 be taken not to make the churning too warm ; 

 every one conversant with the business, knows 

 the inferiority of w'lat is termed scalded butter; 

 it is much more sale to churn too cold than too 

 hot. Hot water should never be used for the 

 purpose of warming the churning. Its coming 

 suddeuly in contact with portions of the cream 

 causes it to curdle, and produces those evils 

 already mentioned, when separation of the pans 

 takes place. When the churning requires warm- 

 ing, the better way is to fill a 'in pail or milk pan 

 with the indk or cream, set it in hot water, stir- 

 ring it while warming; this can be repeated till 

 the whole is brought to the proper tem(ierature. 

 We have said that the several ingredients of 

 which milk is composed can be easily separated. 

 Although this be the case, it requires time and 

 labor to obtain either in a perfectly pure state. 

 Butter, as taken from the churn will contain a 

 considerable portion of the other matters, and 

 on the proper separation of these, the quality of 

 the butter in a great measure depends. If the 

 business has been rightly conducted, they wil[ be 

 in a liquid state, viz.: of sour milk, and may be 

 almost entirely removed. Many commence the 

 operation of working the butter by washing it in 

 cold water; the practice, altough much followed, 

 is not a good one ; it injures the color, and de- 

 tracts, in a considerable degree, from that delic- 

 ious nutty sweetness, which fine butter possesses. 

 This may appear novel to some, but it is not new 

 to many of our best butter makers. Let any one 

 try the experiment, by treating [)arts of the same 

 churning, the one by washing, and the other ac- 

 cording to the direction here given ; it is easily 

 done and will remove every doubt. 



Raise the vessel containing the new made but- 

 ter a little on one side, to allow the milk to run 

 off; commence working it with the ladle by bruis- 

 ing it down, turning it over, &c., pouring off the 

 milk from lime to time as it collects. Continue 

 until the milk ceases coming oft'; add the proper 

 quantity of fine salt, mixing it well with the but- 

 ter, and set it in a cool place until the following 

 day, when it must be again thoroughly worked. 

 The salt will have d ssolved in the butter, and 

 part of the pickle will work out, taking with it 

 nearly all that remains of the foreign matters. 

 Continue working until the pickle comes oft' clear, 

 and the butter a tough solid mass. The excellent 

 preservation of the butter depends much on this 

 part of the business being properly performed, 

 and to its mismanagement may justly be attribu- 

 ted a large proportion of that of inferior quality. 

 As part of the salt will have been lost by work- 



leansed and scalded. The butter should be put 

 down as soon as the working is finished, while it 

 is yet soft and pliable, pressing it together in such 

 a manner as to leave no vacancies between the 

 different churnings. If the butter is intended to 

 be kept for a length of time, the following treat- 

 ment will answer the double purpose of excluding 

 the air, and supplying a proper (lickle, which are 

 both necessary. Cover the butter neatly with a 

 linen or cotton cloth, over which lay a quantity of 

 fine salt, add from half a pint to a pint of pure 

 water — repeat either or both when necessary. Set 

 it in a cool dry cellar. Follow the above direc- 

 tions and the butter will keep well, and be of ex- 

 cellent quality. 



[Note. — We have seen and tasted both the 

 cheese and butter of Mr Smealle, made accord- 

 ing to the directions, we understand, givenj above 

 and in a former number of the Cultivator, and we 

 do not hesitate to pronounce both of the first 

 quality. — Cond. Cul. 



The Husbandman. There is one prevailing 

 error among this class of society, which ought to 

 he eradicated and destroyed — it is more fatal to 

 the business of agriculture than the growth of 

 Canada thistles, or the destruction of May frosts 



we mean the neglected education of the farmer's 



children. It is frequently remarked, that educa- 

 tion is of little use to the farmer ; a very little 

 science will do for him. Great knowledge is only 

 beneficial in the jirofessional man. Expressions 

 of this sort are founded upon a false estimate of 

 one of the most useful and elevated professions of 



life. 



If the habitual business of the cultivator does 

 not afford the mental powers a field for their most 

 extended exercise, we know not where to look 

 for such a field. The stuily of agriculture unites 

 to the theory of science the very essential material 

 of its practical parts. It tnakes the study experi- 

 mentally and truly learned. 



Nearly all that is useful in our pilgrimage 

 through life is drawn from the earth. The main 

 use of science is to exi)lore the niinutia! of nature, 

 to fathom its secret caverns, and to bring forth 

 the hidden possessions of the earth into compre- 

 hensible identity. Where, then, is the occupation 

 that so richly furnishes a perpetual supply of 

 mental food as that of agriculture. In the con- 

 stant exercises and every day labor of the farmer, 

 the business of his science is progressing, if his 

 intellect has been set riglit in the education of his 

 youth. The theory is all essential, for this con. 

 stitutesthe implement by which he is to prosecute 

 the study of human nature to its practical utility. 



A man cannot go forth upon the laud with any 

 good degree of promise in scientific experiment, 

 without the light of past experience upon his path- 

 way, and this he can only obtain by a [.assage 



through the literary institutions of the country, 

 where the results of the labors of the learned for 

 ages are collected together, ami made accessible 

 to the .student. To attempt a prosecution of the 

 sciences independent of the [lasl experience, as 

 we .sometimes incline to consider ourselves, would 

 be vain. There is scarcely a valuable discovery 

 of modern times, but has borrovTed something of 

 its proportions or utdity from the mind of an- 

 ti<piity. 



That the farmer, by a scientific cultivation of 

 his land, can increase to a very g.'eat extent its 

 productions, there does not exist a rational doubt. 

 And that the time is coming when there will be 

 actual necessity for this increase of production, 

 there is every appearance. It is, therefore, not 

 only wise and expedient to commence or carry 

 on nov/, but it is a high duty which is ovved to 

 posterity, in consideration of all the blessings 

 which past ages have beqaeathed us. 



Permit us, therefore, in our humble way, to 

 impress noon the minds of the farmers the very 

 great usefulness of education. Give your sons 

 anil (laughters not the less education, because you 

 design them fur rural life and agricultural pursuit. 

 If you are able, educate them — they will find 

 abundant employment for all their science, though 

 their farms be located in the deep wilderness of 

 the West ; thougfi they be cast amid barren rocks 

 and sterile sand plains, science vvill aid them 

 there. 



Not a blade of grass nor a spear of grain but 

 will grow better under the cidtivation of intellec- 

 tual care. Not a flower, but will show beauties 

 to the eye of science, which the vulgar world 

 knows not of. Not a vine but rears finer, ami 

 produces more, where educated hands superin- 

 tend its growth. In short, all nature is beautified, 

 improved and bettered, where the cultivator is no 

 stranger to its properties and the science of its de- 

 velopments. 



Farmers, give your children education. It is 

 the only eartfdy inheritance you can bequeath 

 them, that is beyond the reach of accident. All 

 other human property is constantly changing and 

 transitory. Science is not transferable — not like 

 the mutability of other goods, negotiable. Firm 

 and unshaken by human vicissitude, it will be the 

 enduring companion of your children through life, 

 it will sup|iort them in all the afHictions of Pro- 

 vidential chastisement, and prepare them for an 

 inheritance in that undiscovered country beyond 

 the land of death. — Troy ff'Ing. 



Poison of the Snake in Goat's Milk. — At a 

 late meeting of the Calcutta Medical Society, Mr 

 Egerton alluded to. a letter which he had receiv- 

 ed from the upper provinces, on the subject of a 

 snake bite. A goat had been bitten, and the milk 

 of the animal was given to the family, the head 

 of which was affected with sickness; he shortly 

 after quitted home, to which, however, he wa» 

 soon recalled, and informed that the children were 

 likewise attacked with sickness, as well as his 

 wife. Mr Egerton descanted on the remarkable 

 circumstance of the venom of the serpent being 

 communicated to the family through the medium 

 of the goal's milk. 



To Color Fi,annel.— Take black alder bark, 

 boil it well ; then skim or strain the liquor. Wet 

 the cloth in a pretty stong ley, and let it remam 

 till cool enough to wring. 



