0. 1. 



AND GARDENER'S JOURNAL. 



lea or colVee indigeiious of the UniteJ Smtes; niui 



lotier nrticle io olwnys iccciveJ in pnynienl or ex- 



(I mge for nriiclcB of the growlU nnd ninmifncturo of 



ijjUniced Smtes, to which is often added the com- 



\ ircinl ndvnninge on our part, of t«o freights nnd 



profits. Such OS these, are essentially the articles 



free trade. 



Without enumemiing the articles on which nn in- 

 ased duly for revenue, might be levied to an e-x- 

 it suflicient to answer both purposes, namely, rcic- 

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

 ; of SilU, both raw and manufactured; the more es- 

 ,„ cially ns the production of the raw material is iutro- 

 cing a new staple to the South, where the strongest 

 position to the protective system is found; and 

 lerc the over production of cotton at this time has 

 iuced ru'noui low pi ices nnd extreme pecuniary 

 ibarrassmeut. 



Almost coeval with our Constitution a bounty on 

 dlish has been paid by the governient, to encourage 

 'i B mitring of wealth from the ocean. I do not say 

 I at the like stimulant should be given to encourage 

 IV 2 cidtivntion of the waste places of the land. — The 

 hnusled and abandoned tobacco lands of Virginia, 

 d the extensive tracts covered with the large leaved 

 lie in the Cnroliuas. — But these lands are well adap- 

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

 k mulberry, from the succulent, broad leaved, morus 

 ulticaulis, to the more hardy alpine variety. 

 If imported silks, instead of being admitted into 

 ji e United States as they now are, free from duty, 

 ould be subjected to a permanent impost, sufficient 

 encourage the silk culture and manufacture at home; 

 d by the duties collected on those necessarily im- 

 rted, until the domestic article supplies their place, 

 za can calculate the advantages which will accrue to 

 e social independence of the people by such a con- 

 mmation. 



To him who lives in a manufacturing village, bc- 

 nga the faculty to see and feel the extended influ- 

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

 ricty nnd extent of its consumption of the products 

 rural labor. 



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

 It of the equality of our institutions, is that exira- 

 gance in dress which pervades the poorer classes in 

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

 our moral and social atmosphere, and not to be 

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

 ithout which industry, in the great mass, would be 

 jprived of niore'lh«h half its stimulous and aliment. 

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

 y, enable the people to p^uce that which they must 

 ivo, but canuot pay for if purchased abroad. 



S. W. 



Dutch Dairies. 



The Journal of the English Agricultural Society, 

 ontains a long and interesting account of the Holstein 

 ')airy system — of those splendid manufactories of 



the best butter in the world." Its length precludes 

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

 lent features may not be useless nor uninteresting to 

 nany of us, who, comparalirclij speaking, make but- 

 er without any order or rule. The Dutch carry on 

 he business on n large scale, the larger dairies vary- 

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

 lorse-power. 



Good butter makers often differ in their modes of 

 >perntion, but in one thing they always agree, and al- 

 s'ays will; that is, dcanliness and purity. The 

 Dutch understand this, and attend to it most rigidly 

 n the construction and management of their build- 

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

 ;hiirning house, a cheese room, and a kitchen for 

 washing all vessels, and cooking for those engaged in 



the dniry work. The milk cellnr is made to front the 

 north, nnd 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- 

 mosphere. Tlie floor is sometimes flagged, but is gen- 

 erally of brick, neatly lilted, so thnt no water may 

 lodge in the joints, and slightly inclined, to facilitate 

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

 day, notwithstanding that every avoidable impurity 

 is cnrefully guaidcd against, nnd every drop which 

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

 stantly wiped up." A great improvement has been 

 lately made, by dividing Ibe floor into compartments 

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

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

 a day with cold water, by means of a pump, a small 

 sluice being at the lower extremity of each, for the 

 escape of the water. This ia of great volue, preser- 

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

 pletely efl'eciing the separation of the cream. We 

 would suggest the use of water-lime mortar in the 

 construction of these squares, as being cheaper nnd 

 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 o( masonry, as being more conducive to cool- 

 ness, nnd are furnished with two rows of windows on 

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

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

 gauze frames, 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, bulter, and churning cellars, and 

 is placed ns far as practicable from them, a tainted 

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

 gree, which ia, in general, little supccted. 



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 cattle, of 

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

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

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

 head dairy woman must understand 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; nnd must attend to the 

 operntions of working, salting, and packing the butter. 

 She must be punctiliously clean herself, and 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, hut 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 each, are hung so as to 

 swing free of each other. The milk is effectually 

 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 loo 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 butter ol first rate qunliiy is 

 looked for; niul-it has been found by experience that 

 n cellar teinpciaiure of from GO ° to Gli ° Fnicuhcit. is 

 the most fnvoinble; a complete ditsevernui.t of tho 

 cream ihen Inking place in 3(i hours: whereas n gient 

 degree of wnrnuh, though it quicken the (epnralion, 

 still more hastens the souiing process, which opernns 

 injuriously not only on the quality but the quantity of 

 butler. In a cold tcnipernlure, the separation is ef- 

 fected much more slowly, so that 48 or even CO hours 

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

 thnt may be accorded without incurring the risk of 

 imparting a rank, unpleasant flavor to the butter, 

 which even if not perceptible on its being first churn- 

 ed, manifests itself very shortly nfterwnrils. 



" The commencement of neidily in milk, is indica- 

 ted by a very slight wrinkling oi the cienm, and a 

 scarcely perceptible acid Inele. So soon an these signs 

 nppenr, the work of skimming must begin, even 

 though the nrilk have only siond 'J4 hours; nnd the 

 cream is pouied through a hair sieve (which is kept 

 for this purpose, nnd must never be used to strain up 

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

 bout 240 quarts each (usually sullicient for one churn- 

 ing) in which it remains till the necessary sourness 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 

 onee inlo the cream barrel, and the remainder added 

 without skimming from the miik pnns when cool. — 

 This method, undoubtedly, gives at all seasons the 

 greatest return ol' bulter; but as ia geuernliy believed, 

 not of so rich n quality as that produced from cream 

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

 time the cows are in full milk, would occasion nuich 

 additional trouble, an almost ceaseless cliurniirg, nnd 

 a total prevention of cheese making. The crenui hav- 

 ing nitained its requisite acidity, duiing the advance 

 to which it must be frequently stirred with a small 

 churn stnff to prevent it conguluting, tcchnienlly cal- 

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

 mair'sskill is, the degree of warmth or coolness which 

 must be impnited to secure good butter. In wnrm 

 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 al.out to be churned, which 

 operation is then always performed cither very early 

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

 ther, on the corrlrary, warm wrter is applied, both to 

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

 ning being completed, the butter is taken off by 

 menus 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 n beech or oak, very* 

 smoothly polished off inside, nud provided with a plug 

 hole at the lower extremity, (beneath which a small 

 tub is placed to receive the expressed milk,) the butter 

 is slightly worked, and sniicd with the purest salt, 

 then moulded with a wooden ladle into a mass at the 

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

 soak and drain. In the evening it is thoroughly 

 kneaded and bent, or rather slapped, the dairy ir.aid 

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

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

 all the milky particles; and thus, lump after lump 

 being freed from extraneous matter, the whole mass ia 

 spread out, receives its full proportion of salt in all 

 about ] ^ oz. per pound,) which is worked with the 

 utmost care equally through it, and again moulded in- 

 to one compact mass. The butler in Holstein ia sel- 

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

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

 susceptible of putrefaction, lobe equally inimical as 

 milk, to its preservation. When a sufficient quantity 

 is ready to fill a cask, the several churn inga nre once 

 more knendcd through, a very little fresh salt added 

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

 wood, water tight, and previously carefully washed 

 and rubbed inside with snll. Much attention is paid 

 that no interstice shall remain either between the lay- 

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

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

 alone the butter can he exactly of the same flavor and 

 color, which is probable one reason whv small dailies, 

 under whatever management, never produce such good 

 butler as large ones, as 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 are considered to 

 be, 1st, a fine, even yellow color, ncrther pale nor 

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

 extremely minute nnd perfecdy transparent beads of 

 brine are perceptible; but if these drops be either larg» 



