Mr Fesse.ni)E?( — ! am uiidei- the necessity of i made these inquiries, and stated our difficulties in 

 kiii^Unown to you, one among the peck of i churning at this time of tlie year, one has advised 

 hlos t!iat I endure ; and of requesting your as- | to put in a little salt ; and so we have put in a 

 ii.c. You must know that I am a great lover j little salt. Another said, put in a little vinegar ; 

 .KMlbread and butter, and have thus far en- ' and so we tried a little vinegar. Another said, 

 il, hy tlie ki[idness of a good Providence, and j turn iu warm water; and we tried that time and 

 g(>o(l wife, a pretty good share of it. My wife again. But after all, we liave found nothing to 

 al.<o a sweet tontii of fier own, in this particu- I answer on many occasions. JVIy wife insists upon 



itthat the cause is the cows eating at the same 

 time both hay and grass ; or to their eating the 

 corn butt stalks and husks that are given them 

 when we first begin to house them, as we uni- 

 ^ a place on the same shelf with that of Col. fornily have a hard time in churning when the 

 1^ „„ .1... Btu..i;.,,r i»,,tto,. ..,„„ n,.,i n.i.u..., I cattle are thus fed. We always warm our cream 



Published by Joh.n B. Russell, al ,V«. 52 JVorth Market Street, (at the Jlgricultural Warehouse). — Thomas G. Fessekdek, Editor. 



V OL. VIII. 



AGRICULTURE. 



BOSTON, FRIDAY, NOVEMBiill 27, 1829. 



No. 19. 



FOR THE NEW ENGLAND FARMER. 



MAKING BUTTER IN WINTER. 



inyJirmin^in books, what in the name of common , down to the freezing point. The souring com- 

 seuse can be an object for so doing. I mences previous to churning merely by standing 



But as to the butter— I want to know why but- '"^^I'o^^^''^ '" '''« atmosphere, from which it absorbs 

 ter is longer coming at one time than another— j °''ysen. The process is afterwards completed by 

 in the winter than in the summer ? When we have | cliurning; the violent motion, which this operation 



induces, bringing every particle in contact with 

 the atmosphere, and thus facilitating its oxygena- 

 tion. 



and takes great pride in her fame for good 

 ter ; and I do wish that it could be so, that 

 le of her round yellow balls could, by some 

 lis, get into your exhibition at Brighton, and 

 a place on the same shelf with that of Col. 

 STINGS, the Sterling butter man and others. I 

 lare to you, Sir, that I slioidd not fear the re- 



But this does not come to the point. 



Vi>ll, Sir, as I was going to say — this morning 



wil'', having got her cream prepared, set Bet- 



hurning ; who, with her usual diligence, 



lied herself to the business for some hours 



no apparent success; and although Betty 



a due share of perseverance, she, at this tine, 



E in to e.vhibit some signs of despair. My wife 



») in to wonder why the butter did not come, 



now and then gave Betty a helping hanil. 



IS it went on till noon, when, after dinner, 



SJI ithati was sentenced for a while to the churn, i 



he, poor fellow, soon began to wish he was 



le barn floor, threshing oats. After an hour 



■), Betty's spirits and strength revived, and re- 



;d Jonathan from his irksome duty, and she 



li med the task, and made all spatter again for 



i time. But the butter did not come, and both 



Betty began to wonder again, and now 



tlicii to scold a little. At this critical turn of 



s. I could do no less than volunteer for a 



! in ihe service myself, and so took hold of 



;i<lier, thinking to myself how I should soon 



the whole glory of a campaign cliiefly won 



before churning in cold weather, but this does not 

 [jrevent the difficulty. 



Now, Sir, if you can ;i;ive us a little light on 

 the subject, you will much oblige, as well my dear 

 wife and her maid Betty, as 

 ' Your friend and servant, 



DANIEL GREENSWARD. 



Down East, JVov. 13, 1829. 



Remarks by the Editor. — Butter is obtained from 

 tream, by separating its constituent parts, into 

 two substances, viz. butter, or the oil of milk, com- 

 bined with oxt)s;cn, or vital air, and butter-milk, or 

 crpam deprived of its oil. Oxygen, is the princi- 

 ple of acidity, or the substance which gives sour- 

 ness to vinegar; also to sulphuric acid, [oil of vi- 

 triol] and other mineral acids, and to fruits, &e. 

 But oxygen will not combine with cream, and 

 thereby produce butter unless under certain con- 

 ditions, and according to the following, among 

 other laws of nature. The cream must be of a 

 certain temperature, or the oxygen will not unite 

 with it, and its particles must be exposed to air 

 in order to imbibe oxygen, which composes a part 

 of the atmosphere. 



rOR THE NEW ENGLAND FARMER. 



QUEEN GRAPE. 



Ma Editor — You have asked me for a descrip- 

 tion of the Queen Grape, to which request I at 

 this moment can only give you a hurried reply. 

 The berries are round and of good size ; they are 

 white, with a bloom and a little colored on the sun 

 side. The taste is sweet, the flavor very pleasant, 

 and the buiiebci- are large. The vines iu my vine- 

 yard, and in the collection of Col. Gibes of thig 

 Island bore very well this season, the bunches 

 were very largo, and some of the berries were 

 larger than those of any other grape in common 

 cultivation ; the fruit was also admired for its great 

 beauty. 



I have had above 100 varieties of vines to pro- 

 duce fruit this year, which have enabled me to 

 comprise in the work on the Vine now publishing, 

 the results of my personal observations in regard 

 to their merits, and on whicU-ititeresting subject, 

 I purpose sending you a coinnuinicntion at tlie first 

 leisure period. Yours, respectfully, 



Linna:an Bnlnnic \ WM. PRINCE. 



Ga»</f;j, M.:'.!2(f, 1829. S .'' 



Everv housewife knows that she cannot convert 

 ijlhers. But, Sir, this exhilarating anticipation | dHer into vinegar in cold weather, without artifi- 

 followed by a sad disappointment. 1 labored ] (.jai 3,,^ continued warmth. Pouring a little hot 

 for two hours or more without success, my water into .the cider would not answer, because 

 of character preventing me from " giving up | the heat would be too transient. But by raisin? 

 hip." But, alas ! after some further vain ex- ! the temperature of cider in the coldest parts of the 

 il«Ji, my dear wife, with her usual humane feel- season, to summer heat, and keeping it exposed to 

 took pity on, and relieved me ; and I, after a ' .,jr of a summer heat, for several davs, vinegar may 

 two of our real old orchard, have set down to j (,3 „ell be made in .Tanuary as in'june. And if 



FOR THE NEW ENGLAND 



this Statement and inquiry to you 



I you make your cream warm enough, and keep it 



w. Sir, the long and short of the matter is, j warm long enough, you may as well, we believe, 



wi'ih to know why the churning or stirring j jirovided your cows are well fed, make butter in the 



jam produces butter. I think it very likely i depth of winter, as in the height of summer. This 



rsi ou never lifted a churn dash in all your life, i may be done by keeping your dairy room warm by 



Brhaps ever saw the inside of a dairy roo 

 they say you are a man of learning in these 

 rs, which I suppose you have got out of 

 , I make bold to put the question, hoping that 

 B r some of your learned correspondents, will 

 sr it. My neighbor Hardback thinks that 

 book farmers are rather poor ignoramuses, 

 r myself. I believe there is much to be learned 

 BJ* farmer from books. If it is not an object 

 cerning men to record their improvements 



a stove or other means, or by setting metal milk 

 pans in vessels of wood, surrounding them with hot 

 water, and renewing the hot water as occasion may 

 require, till the cream is sufficiently oxygenated, 

 or slightly soured. 



The whole theory of butter-making may be 

 briefly described as follows: — Butter is formed by 

 the oxygenating (slightly souring or acidulating) 

 of the oil of cream. This oxygenation will not 

 take place when the cream is below, at, or nearly 



CIGARS. 



Mr Editor — In passing through the country, 

 particularly in the vicinity of our market towns, 

 and everywhere in taverns and country stores, I 

 have noticed with no small regret, a most inordi- 

 nate use of cigars. They are used by males of 

 all ages, from 15 to 50 years. I have been led, as 

 matter of curiosity, to calculate what it will cost 

 to one who begins smoking at 1.5, and leaves off 

 at 50. I have supjmsed the moderate sum of one 

 cent a day. It cannot, I think, be less. This, at 

 compound interest, will amount exactly to $406 

 54. Now, Sir, of the classes of men most in the 

 habit of smoking on the road, and in taverns, in 

 the way I have mentioned, how many, suppose 

 you, find thrniselves worth this sum of money st 

 the age of fifty.' Not one in a hundred, 1 venture 

 to say. — Why, Sir, it is enough to buy a small 

 farm. But this is by no means the worst side of 

 the picture. In a moral view it is still worse, — 

 incalculably worse. Smoking is a habit of most 

 pernicious tendency. To the health of the young 

 it is considered by all, as highly injurious; and 

 that it induces thirst in all, and thus leads to in 

 temperance in drinking, that sin of modem times 

 which most easily besets us, no one can doubt. 

 The practice, too, is very insidious. There is 

 something social about it. Man is a gregarious 

 animal ; what he sees another do with a relish, if 

 it be not positively sinful, he is apt to do himself. 

 One iuveternte smoker will make a dozen. Thi« 

 idea cannot be better illustrated than in this very 



