PROCEEDINGS OF THE FARMERS' CLUB. 331 



April 12, 1864. 

 Mr. Nathan C. Ely in the chair. 



Ever Bearing Strawberry. 



Mr. J. H. Garretson, Ilichlantl, Iowa. — I wish to call your attention to a 

 strawberry which I think is a new variety. I can find no description of it 

 in any of tlie publications. 



Mr. Win. S. Carpenter, — From Mr. Garretson's description, I should 

 judge it is called the monthly Alpine. By propagating this variety by run- 

 ners, the fruit is found to degenerate; and the mode by which the fruit is 

 kept the regular size is by planting the seed. The seed of this variety 

 produces the same kind of fruit as the plant from which the seed is taken. 

 The berry of the Alpine is very small, and in this age of large berries, 

 strawberry growers have discarded this variety. I have in my collection 

 a new strawberry, from Australia, a monthly variety, which promises well. 



Mr. Geo. Bartlett. — There is no doubt several varieties of wild strawber- 

 ries that bear monthly. In California there are varieties that bear for se- 

 veral months, in fact until winter. 



Churning Cream. 



Mr. Wm. n. Cutler, Panama, N. Y., asks if there is any profit in churn- 

 ing the cream of farrow cows milk, when it is mixed with the cream of a 

 new milch cow. 



There is much dispute among dairymen on this point, we desire that you 

 aid us in solving the problem. 



The dispute is as follows: Some contend that the two dilTerent kinds of 

 cream being mixed together produces a change in both, and when the 

 churning is performed the butter will all come at the same time. Others 

 contend that it takes from twenty minutes to one hour longer to produce 

 butter from the cream of farrow cows' milk than it does from the cream of 

 new milch cows' milk. It must follow that the cream of the farrow cows' 

 milk is all lost in the butter milk. 



Mr. John G. Bergen. — I have no facts to warrant the remarks I am about 

 to make. If I understand the letter it means this: If you should take ele- 

 ven twelfths of the cream of a farrow cow and one twelfth of cream of a 

 new milch cow, we should only get the butter from the cream of the new 

 railch cow, the other eleven twelfths would be lost in the butter milk. I 

 do not believe it. I hope we shall have some light thrown on this subject. 



Mr. Garretson. — I understand that a farrow cow is one that has passed 

 the proper period of having a calf. 



Dr. John B. Rich. — I have a favorite cow that did not have a calf at the 

 usual period. She gives a large amount of milk. We keep this cow's milk 

 separate, and churn it by itself. It makes a very rich butter. It takes no 

 longer to get butter from this cow than from my others. 



Hen Manure. 



Mr. John G. Bergen. — I use my hen manure and hog manure together, 

 by making a compost. I consider hen manure an excellent article for 

 nearly every crop, but it must be used very sparingly. 



Mr, Wm. S. Carpenter. — I should advise that four barrels of hen manure 

 be mixed with one barrel of plaster, and then this substance be well mixed 



