NO. 1. 



THE FARMERS CABINET. 



cheese. The skim milk and dairy whey may 

 be valued at $3 a cow per annum. 



Now a cow that gives 1500 quarts of milk 

 in a year, produces 160 pounds of butter, 

 worth 10 cents per pound, $20 55 



Sknn milk, say 3 44 



$29 99 



Or, 1500 fjuarts of milk will give, at four 



quarts to the pound of cheese, 374 pounds, 



which at 8 cents per pound will be $'S() "20 



Whey, say 3 00 



$33 00 



Nothing is said of the worth of the calf, as 

 all the milk the cow gives is credited. A 

 milch cow's keeping one year cannot be short 

 of $25 in the interior. 



{Suppose a farmer to resolve that he would 

 keep no cow that did not hold out a good 

 milker, 9 moiUhs in the year — and that did 

 not give 10 quarts of milk per day for two 

 months atler calving, and 12 quarts per day 

 the next four months, and six quarts per day 

 the next three months, and two quarts per 

 day the month following. Such a cow would 

 yield per annum 3000 quarts of milk. 



Here it may be remarked, that with the 

 addition of five dollars per annum to the 

 cost of food estimated for a cow, the net pro- 

 fit would probably be four fold. 



Id it not practicable to have throughout the 

 country, as common dairy stock, animals as 

 good as the last described? 



Tliis question is submitted to farmers for 

 consideration. The probability is, that in 

 taking some pains to get stock as good, they 

 would get even better. 



If the various modes of obtaining this ob- 

 ject were resorted to at once with zeal 

 throughout the country, there would be a 

 prodigious improvement in a very short lime 

 No young animal of promising appearance 

 for milk would go to the butcher. More care 

 would be taken of young stock. More young 

 stock would be retained to insure a better se- 

 lection for milch cows. Farmers would 

 think more of the advantages of employing 

 bulls of the improved breed. Heifers would 

 be milked with great care and very thorough- 

 ly, to get them into the habit of holding out 

 longer as milkers. If they once dry early, 

 no care and keeping will afterwards correct 

 this fault. Heifers with the first calf will be 

 fed well, and with some additional care the 

 last three months they are in milk, to make 

 them hold out. 



The profit of a milch cow is not generally 

 understood. Milk is not only the most nu- 

 tritious but the cheapest article of food. The 

 food necessary for a cow in full milk, does 

 not exceed in price, one third of what is ne- 

 cessary in feeding for the butcher. 



These few remarks are hastily made to 

 draw out farmers on this subject. There is 

 a great deal to be said upon it, and a great 

 jmany facts to the purpose, which should como 



to light. 



Cream. 



The peculiarly rich cream of Devonshire, 

 Eng., called clouted cream, is obtained by 

 using zinc pans of a peculiar construction, 

 consisting of an upper and lower apartment. 

 The milk is put into the upper apartment; 

 and after it has stood 12 hours, an equal 

 quantity of boiling water is introduced into 

 the lower one. At the end of another 12 

 hours, the cream is taken ofi^much more easi- 

 ly and perfectly than in the common way, 

 and is also more abundant and richer. The 

 result of 12 experiments carefully made was 

 as follows: 4 gallons of milk treated as 

 above, gave in 24 hours, four and a half pints 

 of cream, which yielded, after churning 15 

 minutes, 40 ounces of butter, 4 gallons treat- 

 ed in the usual way, gave, in 48 hours, 4 

 pints of cream, which yielded afler churning 

 90 minutes, 30 ounces of butter. The in- 

 crease in the quantity of cream is 12i percent. 



The same principles may be applied in 

 the use of common pans. It would be very 

 easy, for instance, to prepare some kind of 

 trough, or tm, perhaps, or even wood, into 

 i which the pans could be set, and hot water 

 afterwards introduced. 



As a close trough would be much better 

 than an open one, you may have a cover with 

 holes in wiiich to set the pans. An ingeni- 

 ous yantee tinman would soon make a range 

 in this way, sufficient for a common dairy, at 

 no very great expense. It would last indefi- 

 nitely. If It is true, that you would thus get 

 some two pounds more butter a week from 

 each cow, the apparatus and the trouble 

 would soon be paid for, — to say nothing of 

 the time saved in churning. We do not see 

 why zinc pans — which are said to be deci- 

 dedly preferable to any other for the dairy — 

 with the tin range as above, would not be quite 

 as good as the complicated and expensive 

 Devonshire pans. And it would be easy for 

 a dairy woman to satisfy herself respecting 

 the principle, without either. By using cold 

 water instead of hot, the range would serve 

 to keep milk sweet in warm weather. — Ver- 

 mont Farmer. 



I was at old Fort Hunter, on the Susque- 

 hanna, above Harrisburg, in 1828. The 

 highly respectable owner of this beautiful 

 ■situation. Col. M'Allister, a gentleman of 

 science and refined observation, treated my 

 fellow-travelers and myself with great cour- 

 tesy, and showed us some household conve- 

 niences worthy of imitation ; and among oth- 



