To. 4. 



AND GARDl^iNER'S JOUUNAL. 



t)3 



mly raising iho perfornlcJ plnte of zine from tlic 

 itom by tbe ringod Iinmllcs, by wliicli menus the 

 lolo of the cream is lifietl olT in n sheet, wiihoiit 

 mixing nny part of it with tho milk below. With 

 !S nppnrniua I hnvo instituted a series of cxpcri 

 mis, nnj ns a menu of twelve succossiTo ones, I ob- 

 ned tbe following restilts : — 4 gallons of milk, 

 atcJ 08 above, produced, in twenty-four hours, 4J 

 ita of clotted cream, which after churning only fi""- 

 nutea, gave 40 oz. of butter — 4 gallons of milk 

 atcd in the cominoii mode, in carthen-warc pans, 

 1 standing forty-eight hours, produced 4 pints of 

 am, which, after churning ninety minutes, gave 

 oz. of butter. The increase in <he quantity of 

 am, therefore, is 12J per cent., and of butter 11 

 cent." 



from the above hint I caused a pan to be made 

 ee inches high and very flaring, and a-.other made 

 inches high and just large enough to receive the 

 er pan, and then carefully soldered together at the 

 Two tubes werenlfixed, one an one inch in di- 

 eter, the other quite small, as it ia only intended to 

 off the air when tbe hot water is introduced on the 

 loaitc side through the large tube. The anncsed 

 [rrnT|TT7T7TT^ cut will perhaps convey a better idea of 

 jiui )//^^the pan. The dotted lines showing 

 " / the inside pan. 



The following are the results of my e.tperimenls : 

 S^xpERiMKNT 1. Strained II lbs. of milk, fresh 

 wn from the cow, into the pen, find after standing 

 lye hours, put four quarts o' boiling water into the 

 ler pan and secured the apertures with corks 

 irty six hours after, the cream was carefully taken 

 being very thick and tough, and of a fine yel- 

 ish color. Twelve hours alter it wasehurned with 

 loon, which occupied seven minute?, and produc- 



oz. of butter. 

 ilxpEitiMEST 2. The some quantity of milk was 

 into the same pan, and after standing twelve hours, 

 • quarts of boiling water were introduced, and suf- 

 d to stand twenty-four hoiirs, when it was skim- 

 1 and immediately churned, which took eleven 

 utes to convert into butter — produce 6 oz. 

 ixrEBiMENT 3. The same quantity of milk, fresh 

 vvn from the cow, was put into the pan as before, 

 suffered to stand twelve hours, four quarts of 

 ng water were then put into the under pan, and 

 r standing twelve hours it was carefully skimmed, 

 twelve hours afterwards was converted into butter 

 ne minute — produce 7 oz. 



Ve naw put the three parcels together, and after 

 ig well worked, they weighed, v/nh a common 

 of steelyards, ]| lbs , being a fraction less than 

 juarts of milk to produce one pound of butter ; 

 to be remarked, however, that tbe milk was taken 

 1 a two year old heifer, and the difference in the 

 Hlity of the butter when separate, or put togeth- 

 nay he accounted for by the dilEcnlly of weighing 

 mall a quautity with the steelyards. 

 iPERiMENT 4. Strained 11 lbs. of milk, fresh 

 n the cow, into a pan of the same size as above, 

 after standing thirty-six hours, it was carefully 

 nmed and the same process as before adopted to 

 vert it into butter. After diUigently working at it 

 one hour and an half, it '"was no go," or in dairy 

 uage, it would not " come," We then tried to 

 X it by adding a small quantity of cold water ; then 

 1 warm water, but it was of no use, It was then 

 by for twelve hours, when it was tried again, and 

 r working at it for half an hour, gave up in dis 

 • ; "come" it would not, and so we concluded to 

 t " go" — to the cook. 



'wo other experiments were tried, on the " high 

 isuie" or hot water principle, which resulted about 

 same as Nos, 2 and 3, except tb'3 time toneuuied 



in churning — one being four minutes and the other 

 seven minutes ; tbe diti'ercnce was caused, probably, 

 by the temperature of the weather. 



From the above experiments, I om well satisfied of 

 the utility and adviintago of the process, and have no 

 doubt but a great saving may he made and good but- 

 ter produced, even in tho coldest weather. I would 

 suggest an iniprovetncnl in the pans and a saving in 

 expense ; besides coitsidcrabic trouble in washing and 

 drying tbe pans. I.et the under pan be made smaller 

 in diameter at the top, so na to strike the other about 

 I'ue inch from tho top, and fit tight, so that tbe steam 

 will not escape — after putting in the hot water set the 

 pan containing the milk into the other. By this 

 means, they being separate, can be washed and dried 

 without difficulty. 



• Butter is one of the staple productions of our state, 

 and every hint that serves to improve its quality or in- 

 crease its quantity must bo useful. There are various 

 methods of moking butler ; and there is certainly a 

 vast difference in its quality. One cause of this dif- 

 ference may be in the herbage or food upon which the 

 cows are fed, the breed of the cows, or tho season ; 

 but most generally in the management. Every t^ne 

 thinks their own method the best, and feel too wise 

 to learn, and sneer at tho idea of Philosophy or Sci- 

 ence having any sort of connexion in this humble 

 branch of domestic indusliy. 



A writer in a former volume of the N. E. Farmer 

 says, in regard to the color and flavor of butter, " to 

 correct both these evils, take lour yellow carrots, of 

 about IJ inches diameter, to cream enough to make 

 ten pounds of butter, and after washing them, 

 grate and cover them with new milk, and after they 

 have stood ten minutes squeeze them through a 

 cloth into the cream, and the efl'ect has been to make 

 the butter to cmie quicker, and give it the color and 

 sweetness of May butter. Mrs. B., who sits at my 

 elbow, suggests, as an improvement on the above, to 

 give the carrots to the cows in s^ujicicnt quantities, and 

 readily believes that carrots used in that form, will 

 impart a fine color to butter and add even a rich fla- 

 vor — that substance and not the coloring matter must 

 be required to give much flavor. 



C. N. CEMENT. 



Three Hills Farm, Feb. 1842. 



Remarks on the above. 



We are happy to publish the above commun'cation 

 from our friend Bement. We like it tho better be- 

 cause it comes from one who knows what good but- 

 ter is ; and is written with a certainlady athis elbow, 

 who sent to Boston the last year a parcel of butter 

 which was among the best seen in that market. 



The pans which he describes we have seen in use 

 in one of the best dairies in Berkshire county, where 

 they are much approved. His experiments are valu- 

 able, though we should like a little more exactness in 

 weighing. The process of heating the milk, as may 

 be seen by an article in our last from a fair correspon- 

 dent, is not new : but the best contrivance for scald- 

 ing it that we have seen is, where a vessel was used, 

 large enough to contain six pans, and about eight in- 

 ches deep, so that they might be set in three or four 

 inches of water, and this vessel with a copper foot or 

 shoe to it, with which the water communicated, and 

 which was put into the side of a stove over fbe fire, so 

 that the water in this way might be easily boiled. 

 This vessel had a wooden cover and thus the milk 

 was heated in this water ; and as soon as tbe bubbles 

 rose upon it or the fixed air began to escape, the milk 

 was removed into the dairy room to throw UP 'he 

 cream. This was less trouble, we think, than using 

 the double pans, which Mr. Bement describes. 



We have seen as fine and delicious butter mode in 

 winter as in summer, but not upon clear hay. There 

 is reason to think that tho color of butter depends 

 somewhat npon the cow, somewhat upon the place 



where it is kept, and much more upon tlie feed of tho 

 animals. Wo agree entirely with Mrs. B , with 

 Mr. liemcut's leave, that tho best mode of coloring 

 tho butler with carrots, is to give the cows the 

 cnrrnts and let them mix tho dyo. 



We know that wiih enough of thcsR and some Indi- 

 iin meal and clover hay, yellow butter and butter of a 

 lino flavor may bo made as well in winter as in sum- 

 mer. We shall lake up this subject hereaflor when 

 we have more room. 



Mr. Bement was foiled in one casein attempting to 

 make his butter coma where tbe milk had not been 

 biated. We have now on our table a letter from a 

 subscriber begging us to give her a reason (or just 

 such an occurrence. We recollect many such a wea- 

 ry chnrning in days gone by. We might look wise 

 and say very learnedly in the case that it was undoubt- 

 edly owing to the temperature in which the milk or 

 cream was placed ; but this explains nothing. Here 

 we think chemistry has ureal and useful work toper- 

 form. Bat with present inf)rination, the only reason 

 we can give why the cream in such case will not como 

 is that of the woman, if it is not on impeachnient of 

 the sex to suppose such a case, who would nei her ba 

 coaxed noi driven. " I wont ; why 7 cause 1 wont." 

 We don't know every thing, though we begin to 

 think we ought to, from some inquiries that have re- 

 cently been put to us. 



House Plants, 



Are an article in whose culture, to our shame be 

 it said, we have never had much experience. Yet 

 we do admire them — vastly and sincerely love them 

 and wherever we see their cultivation, we must 

 in spite of ourselves and the little prejudices which 

 sometimes intrude themselves upon our feeling?, 

 entertain kind and charitable feelings towards the 

 indwellcrs. What cheerfulness they present in 

 the gloom of winter, when the world without lies 

 sorrowing under the influence of decay and the 

 elements ere heaved in ccmmotion by the rocking 

 storm ? Then they lift their bright smiling heads 

 and remind us of summers past, and awaken 

 strong hopes and bright expectations of smiling 

 suns and flowery scenes in summers to come. 

 For so much pleasure as they affcrd, tl-ry require 

 but little attention, and this little time, if not em- 

 ployed in their behalf might be much worse spenl. 

 We know of young ladies who spin their full two 

 runs of street yarn every day in investigating the 

 aifairsof the neighborhood, merely to furnish Ibe 

 petty woof of scandal, who might be much more 

 agreeably employed with a favorite geranium or 

 rose, (if no new novel was at hand) and less to 

 the annoyance of community. And young men, 

 too, who by this harmless employment a few min- 

 utes each day, would render service to the world 

 which ought to be appreciated. 



The propagation and culture of house plants is 

 very simple and easy in the process. Though 

 each variety may require a somewhat different 

 soil to succeed well ; yet as a general rule, a mi.y- 

 ture of pond-mud, sand and common soil, about 

 one third of each, answers a good purpose. We 

 have found mould taken from the woods and from, 

 around roots of trees blown down, where the soil 

 is considerably mingled with sand, to be very use- 

 ful. Some, require almost a pure sand, and in 

 putting out slips this is probably valuable, as it is 

 loose, allowing the feeble roots to strike freely, 

 and lets off the superfluous water which is often 

 injurious and fatal to the young plant. 



In selecting slips for putting out, the beauty of 

 the plant will be more effectually secured by taking 

 those of upright growth. Such rise hi, her and 

 form better heads, while if lateral ones arc cho* 



