No. 1. 



AND GARDENER'S JOURNAL. 



sa. 



ie lea or cofl'ee indigenous of the Uniccd Stales; and 

 tUe latter article is always received in payment or ex- 

 change for articles of the growth and manufacture of 

 the United States, to which is ofien added the com- 

 mercial advaulagc on our part, o{ two freights and 

 two profits. Such as these, are essentially the articles 

 of free trade. 



Without enumerating the articles on which an in- 

 creased duty for revenue, might be levied to an ex- 

 tent sufficient to answer both purposes, namely, reve- 

 nue and protection, I will now only advert to the arti- 

 cle of Silk, both raw and manufactured; the more es- 

 pecially as the production of the raw material ie intro- 

 ducing a new staple to the South, where the strongest 

 opposition to the protective system is found; and 

 where the over production of cotton at this time has 

 induced ruinous low prices and extreme pecuniary 

 embarrassment. 



Almost coeval with our Constitution n bounty on 

 codlish has been paid by the governient, to encourage 

 the raising of wealth from tha ocean. I do not say 

 that the like stimulant should be given to encourage 

 the cultivation of the waste places of the land. — The 

 exhausted ond abandoned tobacco lands of Virginia, 

 and the extensive tracts covered wiih ihe large leaved 

 pine iit the Carolinas. — But these lands are well adap- 

 ted to the culture and growth of all the varieties of the 

 Bilk mulberry, from the succulent, broad leaved, moms 

 multicaulis, to the more hardy alpine variety. 



If imported silks, instead of being admitted into 

 the United States as they now are, free from Tluty, 

 should be subjected to a permanent impost, sufficient, 

 to encourage the silk culture and manufacture at home; 

 and by the duties collected on those necessarily im- 

 ported, until the domestic article supplies their place, 

 who can calculate the advantages which will accrue to 

 the social independence of the people by such a con- 

 summation. 



To him who lives in a manufacluring village, be- 

 longs the faculty to see and feel the extended influ- 

 ence of its trade; the fruits of its industry, and the 

 variety and extent of its consumption of the products 

 of rural labor. 



One of the peculiarities (call it not an evil) growing 

 out of the equality of our institutions, is that extra- 

 vagonce in dress which pervades the poorer classes in 

 the United States. If this is an evil, it is indigenous 

 to our morol and social atmosphere, and not to be 

 erodicatei. It is one of those passions of the soul, 

 without which industry, in the great mass, would be 

 deprived of more than half its stimnlous and aliment. 

 Let our government then, by a wise and fostering pol- 

 icy, enable the people to produce that which they must 

 have, but cannot pay for if purchased abroad. 



S. W. 



Dutch Dairies. 



The Journal of the English Agricultural Society, 

 contains a long and interesting account of the Holstein 

 Dairy system — of those splendid manufactories of 

 " the best butter in the world." Its length precludes 

 the publication of the article in full, but a few promi- 

 nent features may not be useless nor uninteresting to 

 many of us, who, comparaihely speaking, make but- 

 ter without any order or rule. The Dutch carry on 

 the business on a large scale, the larger dairies vary- 

 ing from 100 to 400 cows, and the churning is done by 

 horse-power. 



Good butter makers often difler in their modes of 

 operation, but in one thing they olways ogree, and al- 

 ways will; that is, deonlincss and parity. The 

 Dutch understand this, and attend to it most rigidly 

 in the construction and management of their build- 

 ings. These are, a milk cellar, a butter cellar, a 

 churning house, a cheese room, and a kitchen for 

 washing all vessels, and cooking for tboae engaged in 



ihe dairy work. The milk cellar is made to front the 

 north, and is shaded by trees from the sun; and in 

 choosing the site of the dairy, particular care is taken 

 to place it beyond the reach of every thing calculated 

 to generate bad odors, or in any way to taint the at- 

 mofphere. The floor is sometimes flagged, but is gen- 

 erally of brick, ncally fitted, so that no water may 

 lodge in the joints, and slightly inclined, to facilitate 

 mopping, "which is never omitted to be done twice o 

 day, notwithstanding that every avoidable impurity 

 is carefully guarded against, and every drop which 

 may fall at the time of the milk being strained, is in- 

 stantly wiped up." A great imiirovemcnt has been 

 lately mode, by dividing the floor into compartments 

 or squares by brick ledges 3 or 4 inches high. In 

 these, the milk dishes stand, and they are filled twice 

 a day with cold water, by meons of a pump, o small 

 sluice being at the lower extremity of each, for the 

 escape of the water. This is of great value, preser- 

 ving the milk much cooler in summer, and more com- 

 pletely eflecting the separation of the cream. We 

 would suggest the use of water-lime mortar in the 

 construction of these squares, as being cheaper and 

 better. 



The milk cellar is sunk 3 or 4 feet in the ground, 

 and is 16 or 18 feet high, the best having an arched 

 roof of mosonry, as being more cimducive to cool- 

 ness, and are furnished wiih two rows of windows on 

 the north, east, and west side, to admit circulation of 

 air. The lower row are lattice, with blinds, and 

 gauze fronies, to exclude insects; the upper glass, 

 which can be exchanged for gauze when needed. 



The building for the cheese room is entirely separa- 

 ted from the milk, butter, and churning cellars, and 

 is placed as far as practicable from them, a tainted 

 air affecting the quality of milk and butter, to a de- 

 gree, which is, in general, little supected. 



The persons required to manage a large dairy, are, 

 an overseer, a cooper, one or two cow herds, one or 

 two swine herds, a head dairy woman, and dairy 

 maids in the proportion of one to eighteen cows. — 

 The overseer has the general charge of the cottle, of 

 the swine, and calves, and sees that they are properly 

 cared for, the cows inilked clean, that every thing is 

 in its place, and that every man does his duty. The 

 head dairy womon must understond thoroughly the 

 whole management of the dairy house; — she must ob- 

 serve accurately when the milk is to be skimmed; the 

 degree of acidity it must attain before churning: the 

 temperature during churning; and must attend to the 

 operations of working, salting, and packing the butter. 

 She must be punctiliously clean herself, ond keep eve- 

 ry one else so. In large establishments, she has full 

 employment, and needs the assistance of one or two 

 of the more experienced dairy maids. The dairy 

 maids, besides milking their 18 cows, washing vessels, 

 &c., work in the garden in summer, spin in winter, 

 wash, bake, and cook. They rise at 3, and some- 

 times at 2, in summer, but are in this case allowed 

 two hours sleep at mid-day. Girls in this country, 

 we presume, would hardly be willing to work so 

 hard. 



Each dairy maid marks her own particular cows by 

 a colored ribbon tied round their tails. They bring 

 their milk from the field to the cellar, by a wagon, 

 drawn by one horse, having long bars attached, in 

 which iron hooks are inserted, and on these the pails, 

 containing 30 or 40 quarts coch, are hung so as to 

 swing free of each other. The milk is eftectually 

 prevented from spilling, though they get many a rude 

 jolt, by thin circular plates of wood, floating upon the 

 surface. 



The particular process of butter making is too val- 

 uable to be abridged, and we quote it entire. * 



"It has already been stated as a rule, that the 



cream must be removed from the milk before any 

 acidity is perceptible, if butler ol lirst rale qunliiy is 

 looked for; ond it hns been founil by experience ihot 

 a cellar tempciature of from OU ° to {S'i ° Fnrenheit, is 

 the most favotahle; a complete dissevermei.t of the 

 cream then taking ploce in o() hours: whereas a great 

 degree of warinlh, though it quicken the Ecparaiion, 

 still more hastens the souring process, which operates 

 injuriously not only on the (juality but the quantity of 

 butter. In a cold temperature, the scporalion is ef- 

 fecled much more slowly, so that 48 or even (iO houis 

 may be required; this, however, is the longest period 

 that may be accorded without incurring the risk of 

 imparting a rank, unplcasont flavor to the butler, 

 which even if not perceptible on its being tir^t churn- 

 ed, manilettsitself very shortly afterwords. 



" The commencement of acidity in milk, is indica- 

 ted by a very slight wrinkling of the creoni, and a 

 scarcely perccplible acid liisle. So soon ai> ihcEC signs 

 appear, the work of skiinining must begin, even 

 though the milk have only stood ^4 hours; and the 

 cream is pouicd through a hair sieve (which is kept 

 for this purpose, and must never he used to strain np 

 the new milk with) into large barrels, containing a- 

 bout 240 quarts each (usually sufficient for one churn- 

 ing) in which it remains till the necefcfeary suurnees is 

 attained, which in summer follows in 24, in winter 

 seldom under 36 or 48 hours; unless when the small 

 quantity of milk admits of it being partly strained at 

 once into the crcom barrel, and the remainder added 

 without skimming from the milk pans when cool. — 

 This method, undoubtedly, gives at all seasons the 

 greatest return of butter; but as is generally believed, 

 not of 60 rich a quality as that produced from cream 

 alone; and, moreover, in a large dairy, during iho 

 lime the cows are in full milk, would occasion nuich 

 additional trouble, an almost ccoseless churning, and 

 a total prevention of cheese making. The cream hav- 

 ing attained its requisite acidity, duiing the advance 

 to which it must be frequently stirred wiih a small 

 churn etafi' to prevent it coagulating, technically cal- 

 led becoming cheesy, the nexi object of the dairy- wo- 

 man's skill is, the degree of warmth or coolness which 

 must be imparted to secure good butter. In worra 

 weather the churn is rinsed with the coldest procura- 

 ble water, in which a piece of pure ice is often thrown, 

 and sometimes, though more rarely, cold spring wa- 

 ter is added to the cream at.out to be churned, which 

 operation ie then always performed either very early 

 in the morning or late in the evening. In cold wea- 

 ther, on the conirory, warm wner is applied, both to 

 rinsing the churn and to the cream iltelf. The chur- 

 ning being completed, the butter is taken off by 

 means of a large wooden ladle, and carried in a tub 

 directly to the butter cellar, where, in a large trough, 

 hollowed out of the trunk of a beech or oak, very 

 smoothly polished oft'inside, aud provided with a plug 

 hole at the lower extremity, (beneaih which a fmoll 

 tub is placed to receivethe expressed milk,) the butter 

 is slightly worked, and salted with the purest salt, 

 then moulded with a wooden ladle into a moss at the 

 upper end of the trough, and left for some hours to 

 soak and drain. In the evening it is thoroughly 

 kneaded and beat, or rather slapped, the dairy maid 

 repeatedly lifting a piece of 3 to 4 pounds, ond slap- 

 ping it with force against the trough, so as to bent out 

 all the milky particles; and thus, lump after lump 

 being freed from extraneous matter, the whole mass is 

 spread out, receives its full proportion of salt in all 

 about I J oz. per pound,) which is worked with the 

 utniOEt core equolly through it, and again moulded in- 

 to one compact maes. The butler in flolstein is sel- 

 dom if ever washed, as water is believed not only to 

 rob it of its richness and flavor, but as being itself 

 sUBCeptible of putrefaction, to be equolly inimical as 

 milk, to its preservation. When a sufficient quontity 

 is ready to fill a cask, the several churnings are once 

 more kneaded through, a very little fresh solt added 

 and packed into the barrel, which is made of red beech 

 wood, water tight, ond previously carefully woshed 

 and rubbed inside with salt. Much attention is poid 

 that no interstice shall remain either between the lay- 

 ers of butter or the sides of the cask. A cask is never 

 begun to be filled until it can be completed, as thus 

 alone the butler can be exactly of the some flavor ond 

 color, which is proboble one reason why small dairies, 

 under whatever management, never produce such good 

 butler as large ones, os the small churnings must re- 

 main long exposed to the air, until the requisite quan- 

 tity is in readiness. 



The qualities of first rate butter ore considered to 

 be, 1st, a fine, even yellow color, neither pale nor 

 orange tinted; 2d, a close, waxy texture, in which 

 extremely minute and perfectly transparent beads of 

 brine are perceptible; but if these drops beeitber largo 



