No. 11. 



The Dairy. 



335 



indeed any time during the month will an- 

 swer; but we adnionisii all against delayinir 

 Bowinir tlieir seed until, as the old custom 

 would have it, the 'JOtli of Aug-ust. Every 

 prudent man should allow himself time to 

 meet all contingencies that may occur. 



BUCKWHEAT. 



This rrrain may be put in any time between 

 the first and the tentli of the month, with a 

 certainty of its maturing ; but the sooner the 

 labor is performed the better — and surely no 

 one who likes to see his fimily enjoying a 

 good winter's breakfast — surely no husband 

 or father, who?e happiness is identified with 

 that of his wife and children, will omit to se- 

 cure a full supply of the material of those de- 

 lectable cakes, which give so exquisite a zest 

 to the breakfast table. But we will have a 

 word as to the straw ; for while it is our first 

 object to secure comfort to the domestic cir- 

 cle of the homestead, it is oar desire not to 

 forget the inmates of the barn-yard. There- 

 fore, let us admonish you to get your grain 

 out early — as early as possible after your 

 buckwheat is harvested, and carefully put 

 away your straw to be fed to your milch cows 

 as hay. As we have said before, we will 

 here repeat it — it is just as valuable as so 

 much timothy or clover for them. Custom, 

 hitherto, with most farmers, has consigned it 

 to the dung-heap or cow-yard, as a thing only 

 fit to be trampled under feet; but enlighten- 

 ed economy would allot it a much higher des- 

 tiny. When cured with care, and kept from 

 the weather, it makes as good and wholesome 

 provender, as ever went into the manger of 

 cattle. 



MILLET. 



Up to the 1.5th of this month, this grain 

 may be sown. In six weeks from the day of 

 its being put into the earth, if sown on good, 

 warm, light soil, it will be fit for cutting for 

 hay. As a cleanser of grounds intended for 

 timothij, there is nothing superior to it. As 

 soon as the millet is off, the stubble should 

 be well harrowed, the timothy seed sown, a 

 light hnrrow passed over it, and then the 

 ground should be rolled. 



CABBAGES. 



Those who would desire to keep their cows 

 well to their milk through the winter, should 

 put in at least one or two acres of this pro- 

 ductive vegetable — in good ground they will 

 yield 40 tons to the acre, and we need not 

 say, that that quantity of green food in mid- 

 winter would be most acceptable to your 

 milch cows, and tend greatly to increase t!ie 

 quantity of milk and butter yielded by them. 



This rule in gardening never forget — 

 To sow dry and set wet. 



tsie: dairy. 



Xo. IV. 



On the itlnnas;ciucnt of the Dniry^ pnrtic~ 

 I iilitrly with respect to tlie inakiug and 

 curing of Butter. 



BY DR. JAMES ANDERSON. 



On some occasions a part, or the whole of 

 the butter may, perhaps, be disposed of fresh; 

 but in general it must be sailed betbre it can 

 be carried to market. And as this part of the 

 process requires as great nicety as any other, 

 a few remarks on the subject shall be added. 



SALTING BUTTER. 



Wooden vessels are, upon the whole, most 

 proper to be employed for containing salted 

 butter. These should be made of cooper 

 ;work, very firm, and tightly joined with 

 j strong wooden hoops. It will be advisable to 

 make them very strong where circumstances 

 ! permit them to be returned to the dairy; for 

 ;as it is a matter of considerable difficulty to 

 I season new vessels so well as that they shall 

 jnot affect the taste of the butter, it is always 

 I advisable to employ the old vessels rather than 

 ' make new ones, as long as they continue firm 

 and sound. Oak is the best wood for the bot- 

 |tom, and staves and broad Dutch split hoops 

 'are to be preferred to all others, where they 

 'can be had. Iron hoops should be rejected, 

 'as the rust from them will in time sink through 

 the wood, though it be very thick, and injure 

 I the color of the butter: one iron hoop, how- 

 lever, should be put at the top, and another 

 , below beyond the bottom, the projection be- 

 llow the botlom being made deep for this pur- 

 pose. No form is more convenient than that of 

 -a barrel, unless, perhaps, it be that of a trun- 

 tcated cone, with the ape.v uppermost; as in 

 ;this case the butter never can rise from the 

 [bottom and float upon the brine, which it will 

 ■sometimes do in the under part of a barrel 

 j when brine is necessary. But this inconve- 

 jniencc may be easily obviated, by driving a 

 wooden peg, with any kind of a head, into 

 the bottom before it be filled, as the butter, 

 closely embracing that head all round, will be 

 kept perfectly firm in its place. 



An old vessel may be prepared for again 

 receiving butter, by the ordinary process of 

 scalding, rinsing, and drying; but to season 

 ■a. new vessel rccpiires greater care. This is 

 to be done by filling it frequently with scald- 

 ing water, and allowing it to remain till it 

 slowly cools. If hay, or other sweet vegeta- 

 bles are put into it along with the water, it 

 is sometimes thought to facilitate the proress. 

 But in all cases frequent effusions of hot wa- 

 ter are very necessary, and a considerable 

 time is required before they can be rendered 

 fit for use. The careful dairy man ought to 

 be particularly guarded with respect to this 



