vol.. xxr. NO. 50. 



AND HORTICULTURAL REGISTER, 



Z9S 



churn is started. Care is lo be (alien that tlio 

 churn works mociorately, as too jjreat rapidity of 

 motion is injurious both to the Havor and color of 

 the butter. 



Dissolve one table-spoonful of saltpetre to 15 

 gallons of milk, and put it in before the churn is 

 started, adding as little water ns possible during 

 the process, merely to prevent the milk frotliinij. 

 As soon ns the butter is formed, the churn should 

 be stopped. A pailful of cold spring- water may 

 now be added, as it will assist the gathering of the 

 particles of butter. The wooden butter-ladln and 

 tray are now required; they both need scalding 

 with boiling water, and are then kept in cold water 

 until the moment they are needed. The butter is 

 gathered with the ladle and put into the tray, 

 where it is worked with the ladle for some time, 

 until the milk is all expressed from the butter, a 

 little cold water being used for this purpose. Too 

 free use of water at this stage is injurious, as it 

 tends to destroy the rich flavor of the butter. 



The salt may now be added, (best Liverpool fine 

 salt is preferred,) and as a general rule I would 

 say one quart of salt to 15 gallons of milk, but a 

 little experience will enable every person to judge 

 of this for themselves ; the salt should be thorough- 

 ly worked through the butter. In very warm 

 weather, it may be necessary to let the butter stand 

 in the tray 12 to 18 hours, in a cool, dark cellar, 

 frequently working it over during this time, and 

 expressing the brine until it becomes cool and sol- 

 id ; it is then in a situation for packing away in the 

 tub or firkin, and should be carefully excluded from 

 the atmosphere until used." 



he instructed to milk as fast ns hi.i strength will 

 allow ; and the idle or slow milker I would at once 

 discharge from lliis branch of the dairy. While 

 some will milk from twelve to fourteen cows an 

 hour, others do not — T won't sny cannot — milk 

 niore than eight. 1 have had experience enough, 

 nlthough young, to know something about milking, 

 and how quick a cow can bo milked. I am confi- 

 dent that by attention to this point, the dairyman 

 would find an important addition would be made 

 to the sum total ot his annual profits. 



Westkhn. 



From the Central New York Farmer. 



MILKING. 

 JiUssrs. Editors — That a material loss is sus- 

 tained by the dairyman from the manner in which 

 the process of milking is usually performed, there 

 is no doubt. In milk, the most valuable part is 

 the lightest, as we see from the cream rising to 

 the surface of the vessel ; and it is reasonable to 

 suppose that the same relative position is maintain- 

 ed in the udder as in the pan or pail ; that is, the 

 cream or richest part, is in the highest p^rt of the 

 lacteal vessels, and of course, is the last to be ex- 

 tracted in milking. When this operation is care- 

 lessly performed, or in other words, the cow is not 

 milked clean, the best part is left in the udder, and 

 lust to the dairy. It may be said, however, that 

 what is left at one time is obtained at another, and 

 is not therefore lost ; but it must be remembered 

 that the process of absorption is constantly going 

 on, and that by leaving the richest part for this ac- 

 tion of the vessels, it is irrecoverably lost ; and 

 besides, the more completely the vessels are emp- 

 tied the greater the secretions will be. 1 do not 

 approve of this dripping or stripping, as it is called ; 

 for the quicker a cow is milked and milked clean, 

 the more milk she will give. All dairymen are 

 aware of the fact that lo dry a cow, nothing more 

 is necessary than to only partly drain her udder at 

 each successive milking — that is, unless we leave 

 off entirely. I do not speak without knowing. 

 We have had hired help for several seasons past, 

 and they generally milked, and it was enough to 

 have worn out the patience of the animal, and 

 much more the patience of man, in waiting for 

 them to milk their number of cows. I do n't wish 

 to be be understood that all are alike, but in too 

 many instances it is the case. The milker should 



I'rcim the Farmer's Monthly Visitor. 



HLINDERS FOR HORSF.S AGAIN. 



I also concur in the views contained in the for- 

 mer Visitor, upon the wisd<im of dispensing with 

 blinds for horses. It is also recommended by con- 

 siderations of economy, as the plain bridle will 

 answer the double purpose fur harness and saddle. 

 All horse dealers of experience know that dark 

 stables are apt to make horses shy and take fright, 

 and it is common to man as well as animals, to 

 have' most fear in the dark. 



In Spain, where bull fights are a national diver- 

 sion, these animal-s are always previously kept for 

 some time, in a dark place, which renders them 

 fierce and malicious', which they would not be to 

 so great a degree if kept in the light. 



But in this matter of blinders to horses, we have 

 to encounter fashion and long usage ; and the for- 

 mer, beyond all question, is the most formidable of 

 the two. If this was an affair which was in the 

 hands of the French milliners, and they would but 

 set the example, we should see how quickly it 

 would travel from metropolis to metropolis, city, 

 town and country. Of all the monarchs of the 

 earth, fashion holds the first and foremost rank, de- 

 fying the power of despotism itself. 



Like many other fashions, familiarity alone could 

 recommend its continuance ; for a bridle without 

 blinds has the better appearance, and is also better 

 for the preservation of the vision of the horse. 



SiLVANUS. 



Salt for Grub Worms. — A correspondent of the 

 New Genesee Farmer says, that after finding the 

 grub worm was cutting oflf his corn and cabbages 

 at a sad rate, he first applied ashes, then soot, and 

 Scotch snuff to the hill, hoping to destroy or drive 

 away the worm, but it was all to no purpose. Af- 

 terwards, seeing it stated that salt was very disa- 

 greeable to the grub, he applied about two table 

 spoonfuls to each lull of corn or cabbage, placing 

 it so as not to touch the plant. The worms left 

 ihern immediately. 



Another says, that by putting about "a pinch" 

 of salt to each plant, two or three times, the worm 

 ceased his depredations. He also mentions a 

 neighbor who watered his cabbages daily with wa- 

 ter from a salt pork barrel, and was not troubled ; 

 but as soon as he discontinued the practice, his 

 plants were attacked equally with his neighbors. — 

 Far. Cab. 



" I say, boy, stop that ox." 



" I han't got no stopple, sir." 



" Well, head him, then." 



" He 's already headed, sir." 



" Confound your impertinence — turn him," 



" He's right side out already, air." — Stkcted. 



Slll'.IOr DESTROYERS OF CANKER WOK.MS. 



To Ihi: E.lilor of llio New Ijij-laml Katincr ; 



Sir — I notice in your valuable paper, vol. xxi. 

 pnge48, that n correspondent has told you " soine- 

 thiuT worth knowing" about the destruction of 

 canker worms by enclosing sheep in an orchard. 

 Having had some evidence of the truth of tlio 

 statement, from a similar experiment, I thought 

 best to communicate it. 



Having a flock of about fifty sheep which I 

 wished to fatten for the shaiiibleg, I put them into 

 an orchard near the house, for the convenience of 

 feeding them witli grain, vegetables, &.C., i% the 

 winter of 1841, and kept them in the same until 

 midsummer. When the canker worms appeared 

 in the spring, I fqiiiid this orchard free from injury 

 by them, while those of my neighbors, within a 

 stonesthrow, were stript of their verdure and tlio 

 fruit destroyed. I attributed the absence of the 

 worms to the animal oil left on the bodies of the 

 trees by the sheep rubbing against them. It may 

 be, however, as your correspondent suggests, that 

 the canker worm was kept back by the odor of the 

 sheep, or destroyed, as you say, by the animals 

 feeding around the trees. 



Hoping that others will test this cheap, and it 

 appears, certain mode of averting the attacks of 

 this destructive vermin, 



1 am, sir, yours, &e. 



JOHN ALDRICH, Gardener. 



Cranston, R. I., June 6, 18-13. 



Vermin on Vines. — We hope our gardeners will 

 make various trials this summer, to destroy the 

 bugs and worms that are so officious among gar- 

 den plants. Charcoal dust can be readily procured 

 in most places, and this article is beneficial to the 

 plants in several ways — it improves the soil by 

 attracting nitrous substances, and it raises the tem- 

 perature about the plants around which it is placed, 

 since the rays from the sun are not reflected back 

 as they are from light colored substances. But 

 charcoal dust is always offensive to insects and 

 grubs, and though it may not kill them, it will drive 

 them away. A little may be sifted over the plants 

 every day or two, and we incline to think that char- 

 coal will prove to be as good an article as any that 

 has been recommended for garden plants. — .Mass. 

 Ploughman. 



The If'heat Crop. — We regret to state that the 

 appearance of the wheat crop in Western New 

 York, is very unfavorable. We dislike all croak- 

 ing, but we speak advisedly when wo assert that 

 the wheat crop of Western New York will not be 

 more than half an average one. — .Vew Genesee Far. 



" Spare the Birds." — Were there no birds to keep 

 in check the myriads of voracious insects which 

 swarm around us, our country, it may well be be- 

 lieved, would cease to be habitable by man. We 

 may form some idea of the value of birds, from cal- 

 culating the labors of a single species. Each red- 

 winged blackbird devours, on an average, fifty 

 grubs a day. One pair, in four months, consume 

 more than 12,0U0. If there are in New England 

 one million pairs of these birds, then they will con- 

 sume 12,000,000,000 grubs in one summer. — Pea- 

 body's Birds of Mass. 



Papers from the South bring intelligence of the 

 decease of Hon. James M. Garnett, of Virginia, 

 late President of the National Agricultural Society. 



