PROCEEDINGS OF THE FARMERS' CLUB. 147. 



every mile or two changes the kind of flowers. There may be some diffi- 

 culty in germinating them in eastern soil, but they are even worth some 

 trouble. This season has been rather dry; but in a moderately wet season 

 the prairies and ravines are peculiarly interesting to the florist, and 

 especially to the practical botanist. On this place are two perennial 

 species of Delphinium — one a rich blue purple, blooming in April, with a 

 tuberous root, very beautiful; and the other white, with a dark tuft in the 

 center, and very delicate. 



"The sensitive briar, (Schrankin), two species perennial phlox, that I 

 never saw east, and also a verbena, are very beautiful. I might mention 

 many others, but have written too much already. I have sent some seeds 

 to Messrs. Mcllvaine & Young, and shall send more, hoping they will suc- 

 ceed in cultivating them, for I want all the nice gardens in my dear old 

 State to have them. Excuse me. — I never can stop when talking about 

 flowers. 



" I am, sir, yours respectfully, 



"C.W.CRAIG." 

 The Butter Question. 



Mr. Solon Robinson. — We have had this question before us some time, 

 awaiting my movements, because I promised to prepare an article which 

 should contain a great deal of practical information upon this very 

 important subject. I have therefore collated from the published opinions 

 of some of the best butter makers in the country, a mass of matter that is 

 worth preserving in the record of our proceedings. 



THE WHOLE ART OF MAKING AND PRESERVING BUTTER. 



A. B. Dickinson, of Hornby, Tioga county, says: 



" One of the first requisites in butter making is care that all the utensils 

 of the dairy are kept sweet and dry; that the milk room is well ventilated, 

 of a proper temperature, free from dampness and the unpleasant smell 

 generated by moisture; that the cream is not allowed to stand too long 

 upon the milk, nor after it is skimmed ; that it be churned at a proper tem- 

 perature, the operation being neither hurried unduly nor carried too far; 

 that it should be salted with the nicest salt obtainable, not injured by the 

 addition of sugar or saltpeter, and that all the buttermilk be properly and. 

 efi"ectively removed. 



" The utmost moisture which should be found in thoroughly worked but- 

 ter is a very slight dew, and it should be of such firm consistency as to 

 slice down, hardly dimming the brightness of a knife blade. No butter is 

 properly made unless it will bear these tests. 



" For depositing the milk when strained, the tin pail of the capacity of 

 about twelve quarts is preferable to any other kind of vessel. It is suflS- 

 ciently large to fulfill all the requirements in that particular, while its 

 superiority over the shallow pan, which is considerably used, is too palpa- 

 ble to admit of doubt. 



" No first quality of butter can be made either in November or August. 

 While the one is too cold with frost bitten grass, the other is quite too 

 warm, and without ice it is impossible to make first quality of butter. Be 



