64 



NEW ENGLAND FARIVIER. 



Feb. 



Flat Dutch; Green Globe Savoy, for late, 

 lied ])utc-h for pickliiia;. 



C'aijhots. — Early Horn, for early; for 

 main crop Long Orange. 



C.vULiFLOWKU. — Early Erfurt, dwarf com- 

 'pact; Eai-ly Paris, fine, but larger than last ; 

 Wellington, largest. 



CiCLiiiiY. — Incomparable Dwarf ; Seymour's 

 Superb, largest growing, suitable for hot, dry 

 climate. 



Coitx. — Mexican Sweet, s-weetest andtend- 

 orest Early ; Trimble's Lnproved Sweet ; Cros- 

 by's Early ; Stowell's Evergreen ; these are 

 the very best varieties of sweet corn with 

 which I am acquainted. 



Cucumbers. — Early Cluster ; White Spined : 

 Early Frame and Long Green Turkey. 



Egg Plant. — Early Long Purple, earliest; 

 Long Purple ; N. Y. Improved, and Striped 

 Gaudaloupe. 



Endive. — Green Curled ; Moss Curled ; 

 use, Sunnner and Fall salads. 



Iv^^LE. — Dwarf CJerman and Green Curled 

 Scotch ; winter and spring greens. 



Lettuce. — Early Curled Simpson ; Green 

 Winter ; Black Seeded Butter, and Ice Drum- 

 Lead. 



MuSKMELON. — Green Citron ; Nutmeg ; 

 Borneo ; AVhite Japan, and Skillman's Netted. 



Watermelon. — ^Mountain Sprout ; Black 

 Sjianish and Ice Cream. Green Citron for 

 Sweetmeats. 



Onions. — Wethersfield Pted ; Danvers Yel- 

 low ; White Portugal and Potato. 



Parsnips.— Hollow Crowned; Round Early 

 or Turnip, for shallow soil. 



Peas. — Early Kent; Carter's First Crop; 

 Dan O'Rourke ; McLean's Advancer ; Cham- 

 pion of England and Black Eyed Marrowfat. 



Peppers. — Squash, for pickling; Sweet 

 ^Mountain for studing ; Cayenne. 



Potatoes. — Irish. — Early Rose ; Early Mo- 

 hawk ; Early Goodrich antl Orono. 



Sweet Potatoes. — Yellow Nansemond. 



Radishes. — Long Scarlet Short Top, and 

 Scarlet Turnip. 



Salsify. — Vegetable Oyster. 



Spinach. — Round leaved for early ; Prickly 

 for wintering. 



Squash. — Yellow anil White Bush Scal- 

 loped ; Summer Crook-neck and Boston INlar- 

 row for summer. Hubbard ; Yokohama and 

 AVinter Crook-neck for winter. 



Tomatoes. — Trophy,, largest and most 

 solid ; Gen. Grant, Lester's Perfected and 

 Tilden. 



TuitMPS.— Early Flat Dutch; Red Top 

 Strap-leaf, and Ruta Baga. 



Aside from these we want Sweet Fennel, 

 Dill, Coriander, Caraway, Iloarhound, Sage, 

 Summer Savory, Thyme, Sweet jNlarjoram,. 

 Rosemary and Sallron. W. II. White. 



South Windsor, Vonn., 1871. 



For the Kew England Farmer. 

 WHY DON'T THE BUTTER COME? 



I see by the Farmer of to-day, that Mr. S. 

 of East Burke, Vt., asks that same old ques- 

 tion that has been asked and answi'red a 

 thousand times already, "Why don't the butter 

 come ?" 



I do not expect to answer it so that it will 

 stay answered ; but will only give a few facts 

 from my own experience of ten years at butter 

 making. 



I used to think I could take ci'cam from any 

 dairy and make butter from it in an hour by 

 putting it at the right temperature. 



I preached that way till I had an oppor- 

 tunity oilered me to try it. One of my neigh- 

 bors tried to churn. The cream had not been 

 kept under the best conditions for two weeks. 

 Some of it had been frozen, and some of it 

 scalded. Nor had the cow been grained very 

 highly or salted regularly. The cream was 

 bi'ought to the kitchen and poured into the 

 churn, then placed near the stove to warm. 



After warming awhile, the lady of the house 

 commenced operations. She churned an hour, 

 then let her girl churn two hours, then she 

 tried it again, and they took turns and kept 

 the crank revolving all day. In the evening 

 the man churned till bed time. The next day 

 it was started again, and it was kept churning 

 more or less every day for two weeks. 



It was pronounced too cold, too warm, and 

 too everything. It was warmed, and cooled, 

 and salted and treated to a dose of saleratus. 

 Hot water was poured in, and so was cold water ; 

 but„most of all, it was churned! The mother 

 churned it, the father churned it, and the 

 young follxS all took turns at it. It was knit- 

 ting work for the whole family. 



As a last. resort, they sent to borrow my 

 churn, and I was foolish enough to offer to 

 take their cream and churn it for them. I 

 brought it home, obtained the right tempera- 

 ture by the thermometer, then churned that 

 cream, — only stopping for meals and lodging — 

 two whole days. 



By this time the cream was completely worn 

 out, and I was thoroughly cured of preaching 

 on the subject of churning. 



But about iha facts in my own weekly prac- 

 tice. I feel just as sure of butter within forty 

 minutes as I do that a kettle of |)otatoes \vill 

 be boiled within that time, when placed over a 

 good fire. I can make the jnittcr for a week 

 with very much less care and anxiety in mid 

 winter than in mid sunujier, because it is 

 easier to make winter weather warm, than to 

 maki! sunnner weather cool. 



I sometimes salt my cows, and the butter 

 comes well ; again I do not give salt for weeks, . 

 and the butter comes just as well. I do not 

 often let my cream freeze, but if it does, the 

 butter comes just as well for all I could ever 

 see. I never do put salt in my cream while it 

 is being gathered, nor do I object to it. 



I have never used sugar or saltpetre, neither 



