198 



MOORE'S KUKJlL MEW-YO&KE&. 



by frost, that pumpkins and m(,Ql be added to the 

 fere. I bave observed, that, in seasons when sc 

 coru abounds, and the cows are fed freely with i 

 that late fail butter may be made of cxcelle 

 quality, little, if any, inferior to that made 

 the choicest part of the season. 



The connection between the kind of food co 

 fumed bj the coir, and the quality of the butt 

 m «Ie from ber milk, is as intimate as that betwe. 

 ihe food consumed by the bee, anJ the honey pr 

 duced. Old fertile pastures of timothy, white cl 

 rcr, and June grass, or the aftermath of old iota 

 vale meadows, furnish a better pabulum for butt 

 tUu (nan pastures of red clover. Tho lulm 

 be improved by a mixture of timothy, and the 

 natural grasses. When the cows are fed on dr 

 fodder, roots will increase the flow of milk; bi 



lily and quality of t 



good condition, and 



n view of both the 

 butter made during 



Exercise is essential to tho good health of all 

 domestic animals. In summer, roaming the pas 

 ture secures it. In winter, such an arrangement 

 of yards, straw-ricks and sheds, should be con- 

 trived, as will insure a sufficient amount of exer 

 cisc at that season It may be " regarded us cstub 

 lished," tbat stables in winter aro the beat shelter, 

 with yards for exercise in the day time ; yet, for 

 a small elnck, and where the capital of the 

 bandman is inadequate for greater outlay, 

 an arrangement of neks, sheds and board fence, 

 may be devised, as will furnish very coq 

 healthy wintering places for cows. The she! 

 shade trees in summer should not be forgotti 



Hllll 1, 





> best J 



, bull 



Liv< 



pool dui 



are both excellent. If any doubts are entertained 

 of the genuineness or fitness of the salt oblaiucd, 

 dissolve a little in a glass tumbler; if the brine 

 formed is clear, the salt is good; if, on the con- 

 trary, it is of a milky appearance, it should be re- 



On the Western Reserve, (to their praise be it 

 spoken,) mothers have taught the men to he eaie- 

 fnl of their wives and sisters; consequently the 

 mon almost invariably milk the cows. The mis- 

 tress of the dairy should see that tho milkers' 

 hands are clean, nud also the cows' udders ut milk- 

 ing time. I would ndvise her to occasionally visit 

 the milking yard, in order to superintend matters 

 there. She should know tho cows by name, to- 



gBthei 



.■ill, t 





, bi i 



■ .j, l; u 



lity of e 



old advocate tenderness and gentle 



Then 



■ ught 



scolding and 

 harsh language may bo heard daily, night and 

 morning, but a quiet inclosure, where the cows 

 may chew the cud in happy complacency, and 

 where the thoughtful milker may peacefully think, 

 or the merry one whistle or sing, while drawing 

 the lactean stream. The milking yard should be a 

 permanent inclosure, containing a pen for break- 



■ i.,ll ii\ 



..„V> 



for tjie milking process; and as soon as the cow; 

 are milked, they should be turned into other ^clo- 

 sures for feeding or rest, so that the milking yard 

 may hi- pMM'i ved sweet and clean, and but litUo 

 trodden by their feet. I have been myself a 

 milker of cows for more than thirty years, and I 

 think it u scene worthy of a painters eye, when a 

 herd of beautiful, sleek and well- trained cows come 

 orderly and quietly into tho clean milking inclo- 

 sure, each one taking her accustomed place, and 

 evincing that confidence in man or maid, who may 

 happen to be there, tbat proves established ac- 

 quaintance and tried friendship between them.— 

 There may be here, as well as in other scenes of 

 the farmer's life, much of poetry, and those num- 

 berless small sources of contentment nnd delight, 

 which are unhappily often missed where they 

 might be enjoyed. Milking may be so managed as 

 to be a pleasant relaxation from toil, rather than a 

 hateful chore. 



If, at any time, the milk pans exhibit a sediment 

 proving a want of cleanliness in milkiug, the 

 nmlre-s of the dairy -buuld have authority iu the 

 one, n ithout appeal. 



clean. If a celli 



whitewashed, have 

 nished with wire-grated windows, and bo app; 

 pi ml I'd exclusively ti' milk. cj e,sm w,] butUi. 

 dairy house built on the surface of the groin 

 . i - 1 . ■ i ■ 1 1 1 ii -:il 1 v constructed, and properly shiuli 

 would doubtless be preferable to a cellar under 

 ground ; yet I do know that, all other things being 

 right, very good butter may be made, iu a good, 

 wtU-reutiiaied cellar. Spring houses are out of 

 the question, in very extensive localities, in our 

 State. 



Immediately on the receipt of the milk in tl, 

 bouse, let it be strained into six quart tin pan: 

 and set on a long, narrow table, or on tbc floor of 

 c dairy apartment, as the temperature of the sea- 

 •oumay indicate. Forcleaulinessaud convenience, 

 "*• table it preferable, but the floor maybe used 

 " ,K t w eft ,h cr is very warm. A recent writer, 

 boa had a wide circulation in the 

 ' York Tribune advocates the 









pans, for 



8 U» »IU. I «*„* hi, .»«„«.. i.»rt 

 change old „t.bl„hrf TLc 1 



doubts me more ™j„j io „,„,,,, 



It may here, once for all, t,e wm|i , 

 that great cleanliness must be observed 

 always in butter-making. Tbe at,,,,,,,,,,',,'," "','" 

 '"" ■"ryib 11 , g „„;, w 



odor, to come in close proximity to her butler bo* 

 or milk table. 



The time during which the milk should rcniai 

 set, depends upon the temperature, natural or art 

 fleiaJ, of the dairy open 





■ eally .. 





i and no longer, is the ru 

 sidered ; yet if a sample of vc 

 wired, regardless of economy, i 



is wasteful. Again, if the cream is 

 skimmed when the milk sours before it coagulates, 

 or in tho phrase of the dairy, becomes lobbard, 

 choice butter may be made ; but in order to obtain 

 all the cream, it is necessary to wait till the milk 

 coagulates. Very important is it that tbe cream 

 be now removed before the milk and cream becomes 

 whejish ; if this change occurs, good butter caum 

 be mode. It is the wantof skill andattention atth 

 point, that causes much of tbe failure in makir 

 butter, in tbe practice of ordinary operators. Tl 

 cream should now be stored in a stone crock ; if it 

 to be kept till tbe next day, a small handful of salt 

 added, and tbe mass stirred with a wooden sr, 

 kept for the purpose. When more cream is added 

 on the succeeding day, the stirring may be repeated 

 without further addition of salt. This process 

 to prevent tbe formation of whey. If the duiry 

 largo enough, a daily churning will ccrluinly 

 preferable ; in that case put the cream in tbecbui 

 as it is skimmed. In warm weather the churning 

 should, in all cases, be performed as often as 

 other day. 



Tbe winter care of milk differs somewhat from 

 the above. On tbc approach of severe cold weather 

 a dairy apartment should be provided, warmed 

 some way by artificial beat. The temperature oft 

 room may bo lower than will suffice to coagulate 

 tbe milk. When the firm, leathery appcaram 

 the cream, together with its thickness, indie 

 that it has all risen, an incision may be made 

 with the skimmer, and by dexterously holding the 

 cream back, the milk may be decanted from the 

 cream expeditiously and without waste. The milk 

 should not, at any time, stand longer than three 

 days without skimming. The cream may now b< 

 stored in a cold apartment, and treated uecorduif 



Churning. 



The kind of churn I leave to the fancy of tho ope 

 rator. The kind I prefer is an upright cylindrical- 

 shaped churn, made of oak ; both extremities of tbe 

 same size, and having a slight bilge, not in tbe mid- 

 dle na in a barrel, but swelling a few inches from 

 tbe bottom. In such a churn the dash nearlv tills 

 the churn from top to bottom, excepting the slight 

 bilge, and all the cream is continuously and uui- 

 formly agitated. The cream should be brought by 

 cold or warm water surrounding it, or by such 

 nppliaoces as the ingenuity of the operator may 

 devise, to the temperature of G2 dcg. Fahrenheit, 

 and at that temperature churned. I have known 

 most excellent butter made by a skillful dairy- 

 woman, without other thermometer than n little of 

 tbe cream taken on her finger &od touched to her 

 forehead. Experience has proved that such a stroke 

 of Lho churn-dash us will bring the butter in about 

 80 minutes, makes the best butter. At a tempera- 

 ture of about O'J deg. Fahrenheit, from SO to 60 

 strokes of tbe dash per minute will accomplish this 

 result, if care is taken to strike the top of the 

 cream and the bottom of the churn at every stroke. 

 If the churn be tilled so tbat the dash cannot strike 

 tho top of the cream, the operation can scarcely be 

 accomplished at all. Rapid churning should be 

 though the motion 

 arter the cream curdles with 

 The butter, when sufficiently gathered by 

 churning, should be transferred with a wooden 

 ladle to a wooden bowl. 



Language, here, ceases to be adequate to the 

 theme. Who can, with tbe pen, teach a young 

 lady to spin? Who can, by language alone, de- 

 scribe, the peculiar feel in handling cattle? Who 

 can find letters to spell that sound used in driving 

 horses, the nearest word to which is chirrup? Iu 

 like manner, who can give adequate directions for 

 working butter? The writer who can do it will 

 certainly deserve a premium larger than any yet 

 offered. A mother's counsel, precept and example, 



are the best means by which this knowledge can he 

 transferred. Yet the skeleton outline may be 

 given. 



very particular in 

 ist be delicate nud 

 artistic iu its curve, light, thin and strong, as every 

 gentleman knows who has endeavored to purchase 

 ladles for such a wife, bringing them home and 

 seeing them cast aside as unworthy of her hand, 

 uutil the right one was procured. 



After the butler is takeu from the churn, it 

 should be skillfully worked until nearly all the 

 buttermilk is out of it. And here arises the mooted 

 question, whether cold water should be used in the 

 process ; whether the butter may be washed ? My 

 decision is, that if the temperature of the dairy 

 apartment is under the control of tbe operator, so 

 that a low degree can be secured in warm weather, 

 that working out the buttermilk without water will 

 insure the most exquisite excellence as its result. 

 But the buttermilk must be expelled at all events. , 

 and under ordinary surroundings, and with ordi- 

 nary appliances, a free use of cold water u ill more 

 certainly and speedily accomplish this object than 

 any other means; and all other things being right, 

 wuter-washed butter will be very good— perhaps I 

 bight venture to say, good enough. The keeping 

 quality of butter without washing, is thought by 

 many ti. be the best. I have for years visited at 

 the houses oftwo highly intelligent undexpe. ienced 

 dairywomen, both famous, in their respective neigh- 

 borhoods, for tbe excellence of their butter. One 

 of them, who has obtained premiums at publiccxhi 

 hilions for the best butter, and who qi 

 numerous regular customers, to their entire satis- 

 faction, with crocks of choice butter for winter 

 keeping, is a warm advocate for the free use ot cold 

 water in extracting tbe buttermilk, and she assures 

 me that the good keeping properties of her butter 

 have been fully tested. Tbe other lady, whose 

 customers are always ready to attest the 

 cellence of tbe butter made by ber over 



slightly - 



i .!,■!„- 



i he difference, the taste must be set Gue and tbe 

 attention concentrated on the trial. 



When the buttermilk is pretty well worked out, 

 such a quantity of salt sbonld be added as suits the 

 tastes of those who are to be its consumers. Tastes 

 vary greatly on this head. The habits of some sec- 

 tions require more salt than others. Some direc- 

 tions give seven-eights of an ounce of solt to a 

 pouud of butter as a rule. Let tbe salt be thor- 

 oughly incorporated witb the butter at its first work- 

 ing. The butter must be subjected on the ensuing 

 day to a second working; these two may suffice 

 for present consumption, but for butter, intended 

 to be long kepi, a third working on tbe third day 

 will be necessary. Experience and practice can 

 alone enable the operator to work the butter skill- 

 fully, so as to completely exclude the buttermilk, 



called a butler-worker will very mnch aid in the 

 second and third workings. It is to be remem- 

 bered that butter will keep, and that butter-milk 

 will not— conjoined, they will certainly spoil. 



For keeping butter, for family or rieightn-.ili.-iod 

 use, I know of no vessel preferable to stone crocks, 

 contiiining two or three gallons each. In these 

 crocks pack the butter in layers of such thickness 

 as will be convenient for use, sprinkling a litt'.e 

 salt between each layer; this sprinkling of salt is 

 for convenience in extracting the butter for use.— 

 Continue until the crock is nearly full ; then cover 

 with a fine muslin cloth, on which place a layer of 

 salt half an inch thick; theu fill with strong brine, 

 and cover with a stone cover, and the work is done. 



If the directions given in this essay are followed 

 with tho skill and tact of practice, butter may at 

 anytime be extracted from said crock, tbat good 

 judges will pronounce A No. 1. 



Even inferior butter may be long kept unchanged, 

 if it be kept cold, and the nir entirely excluded. I 

 once, In very warm weather, suspended a package 

 of once worked butter in a deep well ; through ac- 

 cident it fell to the bottom. Several years after, on 

 cleaning out tho well, it was recovered, sod on 

 scraping away tbe dirt* which had gathered on the 

 surface, the butter proved to be unchanged in 

 quality. From this fact, a hint may be derived 

 that to keep it cold nnd exclude the air, will aid in 

 preserving the good qualities of packed butter. 



(fonDcnsib Corresponbciuc. 



" Wh 





•V'<" 



I bad an ox sicken and die 

 first he appeared in great distress, and con 

 bloating. I took him from the stable, tiei 

 the fence, in order to try and do something 

 andiu his wri things be jammed over tbe fe 

 and died immediately. He was bloated a 

 possible. In dressing, we found, to all app 

 that no food had paaaedhis "paunch " for 

 vious 21 hours, perhaps longer, but all that he had 

 eaten had lodged in said organ, and appeared 

 be harder than usual. Now, I wish some Rita 

 reader would inform me what the disease was. 

 can find nothing in any books that will touch t 

 case. Some of our neighbors cab 1 it "DryMu 

 rain." I wish also to know the remedy — and if 

 anything could be of any avail. He died too 

 to have anything take effect, unless it wou 

 immediately— was dead in about twenty mi 

 after I found he wassiek. I had been feeding 

 grain all winter, and he was in good flesh.— T. P, 

 II., Fan 



Rural Spirit of tl)c Press. 



ngton, Mch., 1859. 



Wn 



-We i 



.ollect 



about fifteen yean 



i in bee-keeping, ir 



n experiment of keep 



reading in the tiitirtcc J 



ago, au article detailing 



which the writer rccoun 



in g bees in the garret of his bouse. He claimed 



that the plan was possessed of many ad' 



which, judging from what we know of the 



of the bee, we should consider true. The bee when 



left to select its own abode, fails not to locate 



as high from the ground as possible. In th 



practice very many different species of bees and 



wasps join, although some species build upon the 



ground, and some even in the ground. We would 



recommend tbe trial of the experiment, believing 



it may result in adding valuable knowledge, to oui 



present fund of bee literature— G., Out Witt, '50. 



Cult 



FlRf 



f Onions- 



Lost fall I not 





an arti- 





the 



ultivution 



of onions, the 





ine. .. 



which I tho 



ght was uc 



t tbc best. N 



w, 



ie host 



modeo 



doing things is 



what we want 



to! 



now.— 







y expenen 





tell 





readers 



hoi 



they may 



raise good o 



ion 



every 



time they try Onionsrequire adry soil, Manure 

 well, plow deep, level off with rake or harrow, and 

 here comes tbe secret in cultivating: Make the 

 ground hard on the top by stamping or lulling. 

 loosen the surface so as to plant your seed iu drills 

 half-inch deep, and onefootapart. Keep free from 

 weeds, and all the scullionsyou have next fall vou 

 elm eat at one mess.-S. A. C, Smyrna, A, Y., '59. 



To Knur Eons Fiiesh.— Here is a recipe that I 



am informed will keep eggs sound one year. I 



presume it will do it ; but I wish to be positive, as 



I expect to lay down a large quantity tbe coining 



summer, if I can obtain a reliable recipe :— Boil one 



pound of suit aud one ounce of salt-pctre for ten 



:es in G«e quartsof water. When nearly cold 



add four tablespoon fills of good lime. Keep them 



cool place. Will somcof yourcorrespondents 



rm me with reference to the foregoing, or give 



another recipe that will answer the purpose, 



much oblige— A Subscriber, Brontt, C. W. 



-orb Hollow Hobs — We are receiving much 

 protit from the columns of the Rural, and would 

 n our mite for the general good, by giving a 

 crnedy for the cure of hollow horu, or horo- 



11 ii.i.Mi, DLMolveatab ifulof copperas 



in warm water, and mix with the creature's mess, it 

 it I- not past eutiug, if it should be, pour it .loan 

 This dose will seldom need to be given more than 

 once. It has been our remedy for many vcars in a 

 large dairy.— E. J. Stasclift, Iforth CoMmt,N.Y. 



Our readers all know with what favor large- 

 sized borecs have been viewed by English former*, 

 and have read concerning tho many experiments 

 made to combine great bulk with perfection of 

 movement and economy in keeping. The follow- 

 ing article, Troiu an English exchange, would seem 

 to indicate a change of opinion and a seeking for 

 goof qualities only in medtum-siied animal*:— 

 Ooc of the principal mistakes of the present age 

 has been the enhanced value set upon horses of 

 great size. There is a standard of excellence which 

 governs the size of all animals ; those most essen- 

 tially which are required for labor. It is often re- 

 marked that " a good big horse is superior to a lit- 

 tle one." In theory it appears to be a just conclu- 

 sion, but practice inquires "where the good big 

 one is to bo met with?" There is likewise some- 

 thing more than power requisite to complete n 

 good horse ; that is, the will to give effect to the 

 power. This excellent faculty is derived from the 

 nervous excitability of the brain aud nervous sys- 

 tem, which influences the muscles of locomotion ; 

 and when Ibis property exists extensively, unless 

 it be counterbalanced by some physical inability, 

 ill hoalth, or want or sufficient nutriment, the ani- 

 mal will possess equivalent good qualities. When 

 tho relative proportion of horses and marcs is 

 studied, it will be found that the horse is naturally 

 of greater size ; it is, therefore, by all means desir- 

 able to seek for mares of the largest frame. Na- 

 ture is an excellent monitor on such occasions, and 

 and does not suffer her ordinations to be trans- 

 gressed with impunity. Any oversized mare is 

 very uncertain in her produce; one year she will 

 give birth to a puny, weak, leggy foul, and the suc- 

 ceeding one will, in all probability, be too bulky, 

 inactive, and clumsy. 

 Ravages of the Turnip Fly. 



Mast devices have been recommended against 

 the attacks of the Turnip Fly, but no absolute 

 Specific appears as yet to have been discovered.— 

 Mr. Poppv's scheme for e-cufun- it consists in low- 

 ing alternate rows, or occasional patches of com- 

 mon turnips in the midst of the Swedes, in the be- 

 lief, to which his experience had led him, that the 

 fly would confine itself to the former. He Las 

 since found that mustard attracts the fly from both 

 common and Swedish turnips. Mr. Grey, of Dil- 

 ston, Eng., has for some years planted field pota- 

 toes in rows alternately with Swedish turnips, on 

 land which bad been worked, manured, and drilled 

 up in tbe previous autumn, or very early in tbe 

 spring, the potato seed being put it with the spade. 

 This he did to preserve tbe potatoes from the prev- 

 alent disease; nnd the turnips were always tbe 

 best in tho field. Lord GnET states his experience 

 of the same practice thus:— "It is a curious thing 

 that iu one Held, when I have tried your experi- 

 ment of sowing two drills of turnips together be- 

 tween the drills of potatoes, the turnips have en- 

 tirely escaped the fly, though in all the rest of the 



destroyed." It would seem tbat the potato top is 

 so distasteful to the fly, as to afford protection to 

 plants of another kind growing in immediate 

 proximity. Still another method has been furnish- 

 ed tbc Canadian, AffriouUurist by a Canadian far- 

 mer who has had considerable experience in rais- 

 ing turnips, and has never wholly lost his crop by 



injured. His practice is to sow very thickly, and 

 as soon as the smooth leaves begin to appear, 

 scatter over the drills a quantity of quick-lii 



proportion of lime being equal to the other t 

 ingredients. 



I'm: of the Marietta, Ohio, farmers writes 

 tho Cultivator upon this subject as follows: — 

 " Person* who have had much experience in 

 ing swine, have noticed the woe-hegone appearance 

 of young pigs, suddenly deprived of nature 1 ! 

 food. Few persons, indeed, know how to 

 pigs. I give you my experience for the benefit of the 

 Cultivator circle. Provide yourself with troughs 

 made of boards one foot in width, five feet long, 

 with sides but two to three inches high. Tbe idea 

 is, to provide a trough that will be accessible to 

 pigt as well as the sow. Each sow and litter, for 

 manifold reasons, should hove separate pens and 

 ranges. Feed the sow sparingly for tbe first three 

 or four days after furrow ing. Afterward she should 

 be fed in the shape of slops, all she can eat. It 

 will jut y, rest assured of it, reader. At the end of 

 four weeks the pigs will take to the well prepared 

 slops, and cotiseitutntly will gain faster and draw 

 less heavily on the dam. At the end of seven or 

 eight weeks, pigs thus fed, will look a3 Farmer 

 Thrifly's should, and eon be taken from the dam 

 without injury, continuing, of course, to feed 

 nourishing slops. In this connection I must tell 

 yon bow 1 fix my swill barrel to keep tho contents 

 warm in cold weather: — I dig a hole 18 inches 

 deep, and lu or 11 feet in diameter, fill it 18 inches 

 with fresh manure, warm from the stable, set the 

 barrel in the middle of the heap, and pile manure 

 around it as high as its top, cover with two or three 

 inches of dirt and the work is done. Your pigs 

 ,11 compensate you for this labor by laying on 



isjtvanlu, Ohio, MI.M^ju, iillnnin, 

 vt crop.-, with tbc prospect of fair yield. 





dontly, the ealnm.lv will bo overcome, ami the country 

 speedily recover from it* effect*. 



— Another frost occurred on Friday nlgtil(-Iunp luili,) 





,h price of groin, a* tt b: 

 mtJlOOto |115 per bui 

 quality. Flunllng was 





delayed by t 



llesheven in cold I 



alhei 



Sats the editor of the JV. << JI,nn; 



of Agriculture, " let every farmer keep a load or 



two of fine manure to use for raising a patch o 



corn to cut up green in tbe fall. Those who have 



never tried it are not aware how much may be 



rinsed [ut square rod. After your planting is tin- 



ished and you net breath a little, plow up a small 



patch (plow deep, 1 harrow well, and with n common 



plow furrow one way two feet and a half apart.— 



Scatter iu your manure an inch deep —scatter in 



ur corn — at the rate of thirty or forty kernels 



the foot und cover it up. When up about a foot 



augb with a plow and turn a furrow 



till ( 



irobablj partially true. The people of Logan 

 ■ paid at next County Fair — $50 for the largest 





tell ot 11 

 e dairy, 1 

 pr, 1-t the large sweet < 



a and then see which is the h 



^^22 



I 



