190 



NEW ENGLAND FARMER, 



DECEMBER 35, 1S3*. 



MASS. HORTICULTURAL SOCIETY. 



EXHIBITION OF FRUIT AT THE MASS. 

 HORT. SOC. ROOMS. 



Horticultural Hall, December 21, 1S33. 



Apples. Enoch Bartlett, Esq. two different va- 

 rieties of large White apples, names unknown, of 

 very superior flavor. 



Mr. Enoch Silsby, a very large red striped ap- 

 ple, of a flat firm, a seedling of superior flavor. 



Mr. Saml. Pond, White Calville. 



Mr. Manning, Peunock's Red Winter, a large 

 winter fruit, equal to Baldwin ; Yellow Bellflower, 

 Winesap. 



Pears. Mr. Pond, Echasserie or the Ambrette 

 of Com-. 



Mr. Manning, Easter Beurre, a new Flemish 

 fruit of high celebrity and great promise, a most 

 productive variety, keeps till May. 



William Kenrick. 



GOAT NURSES. 



Lv this age of improvement we shall expect to 

 see the fanner advertising a fine fresh goat or ewe, 

 giving milk snllicient to suckle two children ; or a 

 fine gentle heifer that will allow four chrildren to 

 draw at once — suitable for a public nursery. — 

 N. I". Farmer. 



" I believe the best method of rearing children, 

 when their mothers cannot nurse them, is by allow- 

 ing them to suck a domesticated animal. 1 know 

 a fine healthy young lady, now about 17 years of 

 age, who was thus reared. A goat is the best ani- 

 mal for this purpose, being easily domesticated, 

 ever docile, and disposed to an attachment for its 

 foster child : the animal lies down, and the child 

 soon knows it well, and, when able, makes great 

 efforts to creep away to it and suck. Abroad, the 

 goat is much used for this purpose, the inhabitants 

 of some villages take in children to nurse ; thegoats 

 when called, trot away to the house ; and each one 

 goes to its child, and it sucks with eagerness, and 

 the children thrive amazingly." — ( Gooch's Lectures.) 



From the New- York Farmer. 

 SHEEP HUSBANDRY,' 



— We have heard it remarked by some of the best 

 farmers of Dutchess, will insure the gradual im- 

 provement in fertility of a farm. The following 

 extract comes in corroboration of this opinion. It 

 is from " Reports of Select Farms," No. IV., and 

 has reference to a Gloucestershire hill farm : 



" The improvement of the soil which he occu- 

 pies, ought to be the object of every farmer. — 

 Land, in a natural state, if dry, undergoes a grad- 

 ual improvement from the yearly growth and de- 

 cay of the vegetable substances which grow upon 

 it. But if the vegetable substances which grow 

 upon it are eaten off by sheep, which drop their 

 dung in return, and in small portions at a place, 

 the improvement goes on much more rapidly. 

 Hence, land that is always pastured by sheep, is 

 always improving, while that which is always 

 mown is deteriorating. The number of sheep, 

 therefore, kept on the farm, tend much to its 

 gradual improvement; and the regular deposition 

 of sheep's dung over so great a portion of the 

 farm, every year, in consuming the turnip crop, 

 is an excellent preparation for the course of crop- 

 ping that is to follow. The double manuring 

 which the land thus gets, in the same year, may 

 be thought by some to be too much ; but the land 

 of this farm, and the whole district, is so thin and 



brash y, that it can hardly be overdone with ma- 

 nure." 



N K VV ENGLAND FARMUK. 



BOSTON, WEDNESDAY EVENING. DEC. 25, 1833. 



ON MAKING BUTTER IN WINTER. 



Although, as a general rule, it may not be the 

 best of economy to attempt to make much butter 

 in winter, yet when a farmer has good cows, good 

 hay and roots, &c. and no market near for his 

 milk, he may as well, perhaps better, make it into 

 butter than apply it to any other use. But there 

 is a difficulty in making butter in cold weather, 

 which, to those who do not understand the phi- 

 losophy of butter making is apt to cause the ex- 

 pense to exceed the profits, if not to cause a total 

 failure in the attempt to obtain butter from cream 

 or milk in the winter season. 



Some degree of warmth is as necessary to make 

 butter as it is to cause that fermentation in the 

 juice of apples which changes it into cider, or 

 causes it to work as the phrase is ; and in process 

 of time, under certain circumstances to change 

 cider to vinegar. Butter is formed by slightly 

 souring and stirring the cream from which it is 

 churned. But this souring will not take place as 

 long as the cream remains nearly at the freezing 

 point. If you make your cream warm enough, 

 and keep it warm long enough, that is till it begins 

 to change, you may, if your cows are well fed 

 makejjutter as well in cold as in warm weather. 

 This may be done by keeping your dairy room 

 warm by a stove or some other means, or by set- 

 ting metal milk-pans in vessels of wood, and sur- 

 rounding them with hot water, and renewing the 

 hot water, if occasion may require till the milk or 

 cream is slightly soured. 



Arthur Young, in his notices of Epping dairies, 

 where the best English butter is made, states that 

 " the dairy maids are particularly attentive to one 

 circumstance, that there must be a certain propor- 

 tion of sour in the cream either natural or artificial 

 or they cannot ensure a good churning of butter. 

 Some keep a little of the old cream for that pur- 

 pose ; others use a little rennet ; and some a little 

 lemon juice. 



A letter from R. Smith to J. H. Powel, pub- 

 lished in Memoirs of the Penn. Agr. Society, con- 

 tains the following passage : 



"Since the month of January, my dairy people 

 have been in the practice of always placing the 

 pans containing the milk in water simmering hot. 

 The oily parts which constitute the cream, are by 

 such heat separated from the other ingredients ; 

 and then from their specific lightness, they of 

 course ascend to the top in the form of cream. 

 Cream is thus obtained during the coldest weather 

 in winter in the course of about twelve hours after 

 the milk has been taken from the cows. And the 

 operation of churning such cream never exceeds 

 twenty-five minutes. The milk pans remain in 

 hot water about thirty minutes. The butter has 

 invariably been of a fine flavor, and of a beautiful 

 yellow color; and in the nature of things it never 

 can be otherwise, unless the dairy woman should be 

 utterly ignorant of the art of making sweet butter." 



Another mode of making butter in winter has 

 been practised by E. H. Derby, Esq. of Salem, 

 Mass. and has been by him thus described : 



" The milk, when taken from the cow is imme- 

 diately strained into earthen pans, and set in the 

 coldest part of the house ; as soon as the frost 



begins to operate a separation takes place ; tho 

 cream rises in a thick paste to the top, and leaves 

 the milk without a particle of cream frozen in the 

 pan. The cream is not so hard but that it can be 

 easily scraped off with a spoon, down to the solid 

 ice ; it is then set aside until a sufficient quantity 

 is collected for a churning, when it is warmed 

 just so much as to thaw the cream, and sufficient' 

 ly to put into the churn : I have never known it 

 require more than five minutes to convert cream 

 into butter after the churning had commenced. 



"All the butter that was consumed in my family 

 the last winter has been made in this way, and I 

 think I never bad finer. I ought to state that I 

 think this method injurious to the cream for cer- 

 tain purposes ; such for instance as whip syllabub, 

 as my domestics found after the cream Mas mixed 

 with other ingredients, that the least agitation 

 brought it to butter."* 



Butter made from Scalded Cream. Another 

 mode of making butter recommended in English 

 publications is as follows: 



"As soon as the milk is taken from the cow let 

 it be placed on a steady wood fire, free as possible 

 from smoke, and scalded for thirty minutes — par- 

 ticular care must be taken not to allow it to boil. 

 It must then be placed in a cool situation, and on 

 the following day a thick rich cream will appear 

 on the surface of the milk (which is excellent for 

 dessert purposes.) This may lie taken off, and 

 made into butter in the ordinary way." It is said 

 that a greater quantity of butter, and of a better 

 quality can be made by this than by the common 

 modes. 



Loudon has the following remarks on this sub- 

 ject : 



" As winter butter is mostly pale or white, and 

 at the same time of a poorer quality than that made 

 during the summer months, the idea of excellence 

 has been associated with the yellow color ; hence 

 various articles have been employed in order to 

 impart this color ; those most generally used, and 

 certainly the most wholesome are the juice of the 

 carrot, and of the flowers of the marigold, care- 

 fully expressed and strained through a linen cloth. 

 A small quantity of the juice (and the requisite 

 proportion is soon ascertained by experience) is 

 diluted with a little cream, and this mixture is 

 added to the rest of the cream, when put into the 

 churn. So small a quantity of the coloring matter 

 unites with the butter that it never imparts to it 

 any particular taste." 



THE BLACK TONGUE. 



An experienced Farrier has communicated to 

 the Canandaigua papers the following Recipe for 

 the cure of this disease : 



Take of Borax and Alum, an equal quantity, say 

 1 oz. of each to a creature, with half an oz. of cop- 

 peras, pulverize them together ; make a strong tea 

 of sage (the above in it,) and sweeten it with Honey. 

 When cold swab the mouth every hour or two. 

 After the disease is checked, oil the mouth and the 

 cure is soon effected. — Genesee Farmer. 



SLOBBERING HORSES. 



A practical farmer in the Bucks Co. Intelligen- 

 cer says, he has occasionally observed timothy, 

 herd, and clover, produce this disease ; during 20 

 years' observation on orchard grass, he has known 

 only one instance of its producing this effect, and 

 this from hay cut in November. — N. Y. Farmer. 



* See N. E. Farmer, vol. iii. p. 563. 



