THE SOUTHERN CULTIVATOR. 
181 
The presses employed lor the two first days 
at least, and it possible during the whole pro- 
cess, should be within the influence ot moderate 
heat; otherwise the discharge ot the whey will 
be retarded, and greater hazard incurred ot the 
flavor ot the cheese being injured by acidity, to 
which the whey is prone. On the second day 
after the cheese is put in the press, it is turned 
two or three times, and a clean cloth used each 
time of turning. On the third day the cheese 
is again turned once or twice. The heaviest 
press is now resorted to ; and fora cheese of 60 
or 70 lbs. weight, a pressure ot30 cwt. will be 
enough. On the fourth day it is usual to dis- 
continue the pressure; but it is sometimes con- 
tinued a day or two longer. 
From Boussingaull’s Rural Economy. 
Butter. 
To understand the preparation of butter tho- 
roughly, it is absolutely necessary to kcow the 
physical constitution ot the milktrom which it 
is obtained. Now the microscope shows us that 
milk holds in suspensi rn an infinity ot globules 
of different dimensions, which by reason of 
their less specific gravity, tend to rise to the 
surface ot the liquid in which they float, where 
they collect, and by and by form a film or layer 
of a different character from the fluid beneath ; 
the superficial layer is the cream, and this re- 
moved, the subjacent liquid constitutes the skim 
milk. This separation appears to take place 
most completely in a cool temperature from 54 
deg. to 64 deg. Fahrenheit. 
Allowed to stand for a time, which varies with 
the temperature, milk becomes sour, and by 
and by separates into the strata or parts; cream, 
whey, and curd, or coagulated caseum. By 
suffering the milk to become acid before re- 
moving the cream, it has been thought that a 
larger quantity ot this, the most valuable con- 
stituent of milk, was obtained; and the fact is 
probably so ; but in districts where the subject 
of the dairy has been most carefully studied, it 
has been found that it is better to cream before 
any signs of acidity have appeared. When a 
knife can be pushed through the cream, and 
withdrawn without any milk appearing, the 
cream ought to be removed. 
Butter is obtained from cream by churning, 
as all the world knows; by the agitation the 
fatty particles cohere, and separate from the 
watery portion, at first in smaller and then larg- 
er masses. The remaining fluid is butter-milk, 
a fluid slightly acid, and of a very agreeable 
flavor, containing the larger portion of the case- 
ous element of the cream coagulated, and also 
a certain portion of the fatty principle which 
has not been separated. 
The globules of milk appear from the micros- 
copical observations, to be formed essentially 
of fatty matter, surroundel with a delicate, 
elastic, transparent pellicle. In the course of 
the agitation or trituration of churning, these 
delicate pellicles give way, and then the globules 
of oil or fatty matter are left tree to cohere, 
which they were prevented from doing pre- 
viously, by the interposition of the delicate him 
or covering of the several globules. Were the 
butter simply suspended in the state of emul- 
sion in the milk, we should certainly expect 
that it would separate on the application of heat; 
but this it does not; cream or milk maybe 
brought to the boiling point, and even boiled for 
some time without a particle ot oil appearing. 
Could M. Romanet show any of these pellicles, 
apart from the oily globules they enclose, it 
would be very satisfactory, and would certain- 
ly enable us to explain the effect of churning. 
Churningis a longerorshorterprocessaccord- 
ing to a variety of circumstances; it succeeds 
best between 55 and 60 deg. F. So that in sum- 
mer, a cool place, and in winter a warm place, 
is chosen for the operation. There is no ab- 
sorption of oxygen during the process of churn- 
ing, as was once supposed; the operation suc- 
ceeds performed in vacuo, and with the churn 
filled with carbonic acid or hydrogen gas. 
On being taken out of the churn, the’bulter 
is kneaded, and pressed, and even washed un- 
der lair water, to free it as much as possible 
from the buttermilk and curd which it always 
contains, and to the presence of which must be 
ascribed the speedy alteration which butler un- 
dergoes in warm weather. To preserve fresh 
butter it is absolutely necessary to melt it, in 
order to gel rid of all moisture, and at ihe same 
time to separate the caseous portion. This is 
the process employed to keep fresh butler in all 
the warmer countries of the world. In some 
districts of the continent, it is also had recourse 
to with the same view. The butter is thrown into 
a clean cast-iron pot, and 6re is applied. By 
and by the melted mass entersinto violent ebul- 
lition, which is owing to the disengagement ot 
watery vapor; it is stirred continually to favor 
the escape of the steam, and the fire is modera- 
ted. When ebullition has ceased, the fire is 
withdrawn and the melted butter is run upon a 
strainer, by which all the curd is retained. M. 
Clonet has proposed to clarify butler by melting 
it at a temperature between 150 deg. and 140 
deg. F., and keeping it so long melted as to dis- 
sipate the wafer and to secure the deposition of 
the cheesy matter, after wMch the clear melted 
butter could be decanted. I doubt whether by 
this meansihe water could be sufficiently zot 
rid of, a very important condition in connection 
with the keeping of butter, though certainly all 
the caseum would be deposited. 
The moisture and curd contained in fresh 
butter may amount to about 18 percent.; at 
least we find that we loose about eighteen lbs, 
upon every hundred lbs. weight of butter which 
we melt at Bechelbroon. 
The information which we have on the pro- 
duce in butter and cheese from different samples 
of milk, is very discordant, so that I prefer giv- 
ing the results ol a single experiment made un- 
der my own eye. From 100 lbs, weight of milk 
we obtained : 
Cream 15. 60 lbs. 
White curd Cheese 8,93 
Whey 75.47 
100.00 
The 15.601bs. of cream yielded by churning: 
3.44 lbs. butter, or 21 ,2 per cent., and 
12.27 buttermilk. 
The reckoning with reference to 100 lbs, ol 
milk consequently stands thus : 
Cheese 8.91 
Butter 3,33 
Buttermilk 12.27 
Whey 75.47 
100.00 
Taking the whole of the milk obtained and 
treated at different seasons of the year, 1 find 
that 36,000 lbs. of milk yielded 1080 lbs. ol fresh 
butter, which is at the rate of 3 per cent. From 
the statement ot M. Ban ie, it appears that near 
Geneva a proportion of butter so high as 3 per 
cent, is never obtained, probably because there 
a larger proportion of fatty matter is left in the 
cheese. 1 the dairy of Cartigny, 2200 gallons 
Ol milk gave — 
Butler., 363 lbs, or about 1.6 per ct. 
Grucyere Cheese 1515 “ “ 6.9 “ 
Clot from the whey obtain- 
ed by boiling. . . .1140 “ 5-2 “ 
In the same neighborhood, another dairy, that 
ot Lulin, gave from same quantity of milk; 
Butter 418 lbs. or 1.9 per cent. 
Cheese .....1485 “ 6.75 “ 
Clot from whey..... 963 “ 4.4 “ 
From the Maine Farmer. 
Manure aud its Application. 
Messrs. Editors:— In your paper of last 
week, I read the communication on lopdressing 
with great pleasure. It has been my opinion 
that much manure is lost by plowing it in. 1 
have tried several ways, and at several seasons 
of the year; and I have come to the conclusion 
that the best time to plow green sward is in 
July ana August, as soon as the crop of grass 
is gathered. 
The best method of manuring is to spread on 
a good coat of manure after the ground is plow- 
ed, and harrow it in well. If desired, scatter 
in some turnep seed, and a good crop can be 
obtained with le.‘s injury to the land than at any 
other time, and they will not come amiss for 
cattle in the winter and spring. 
The next winter the same ground should be 
plowed again and another dressing of manure 
put on as before, and harrowed in well ; and 
then the seed may be put in with or without 
manuring in the hill, and a good crop will be 
obtained. 
It should be observed in all cases, that 
deep plowing is absolutely requisite to prevent 
drought in high or clayey land, and to drain off 
water in low land. By mixing the manure 
with the soil, as above described, plants have 
their food all prepared, both lor early and late 
crops. 
In an orchard I have tried plowing in manure, 
and spreading it on as a top dressing, but in no 
case has it done so well as plowing first and 
harrowing in a good coat after. 1 should think 
that twice as much benefit is obtained from the 
manure as by depositing it under the furrow. 
In every plowing, some of the subsoil should 
be turned up. By pursuing the above method, 
a farmer, in a short time, would have his whole 
farm in a good high slate lor cultivation, and 
never regret that he had given to his plants the 
best food, and in the best possible manner. 
While speaking of manure, I would say that 
no farmer should be without a cellar to his barn, 
and he should house his cattle every night so as 
to save all the manure, both liquid and solid — 
If this was done, and all the bushes, weeds anu 
sods, were put into this cellar, and a few hogs, 
it kept there, would mix it, and when a load of 
mud should be added, it would help it very 
much. 
In the fall rake up and put in all the leaves 
that can be obtained, and they will pay three 
fold for the labor expended. I make my barn 
cellar a general deposit for all kinds of rubbish 
that I wish to get out of sight, and in the spring 
it comes out good manure paying me well lor 
my trouble, S. A, Shdrtleff. 
Spring Grove, Sept, 17 1846. 
Uriue of Animals? 
From the New England Farmer. 
Do our farmers, as a general thing, pay suf- 
ficient attention to the preservation ol this valu- 
able means of fertility 1 In how many in- 
stances do we find any efforts made to econo- 
mize it, or render its great wealth available tor 
the sustenance and support of crops. Accord- 
ing to an English Agricultural author, the quan- 
tity of liquid manure produced in one year by 
a single cow, is equal to fertilizing one and one- 
lourlh acres of ground, producing effects as per- 
manent as do the solid excrements. A cord of 
soil, saturated with urine, is equal to a cord of 
tne best rotted dung. If the liquor and the 
solid evacuations, including the litter, are kept 
separate, and soaking up the urine by loam, it 
ha? been found they will manure land, in pro- 
portion, by bulk, ot seven liquid to six solid, 
while their actual value is as two to one. One 
hundred pounds of cows’ urine, says our author, 
produce thirty-five pounds ol the most powerful 
salts which have ever been used by farmers. 
Can any one question the fact that by permit- 
ting the waste of this impoitant article we great- 
ly diminish our own available resources for 
agrestic enrichment. If the urine produced an- 
nually, by our domestic animals, can be safely 
estimated at one half the value of the solid ex- 
crements— and if there be any reliance what- 
ever to be placed on the results ot chemical 
science, this is a very low apprisal — is it not 
worth saving! Most assuredly. w. 
Preparing Seeds of Fruit TREES.-~If seeds 
of fruit trees be not sown in the fall, they should 
be prepared in the fall, or early in the winter, 
(the middle of the winter may be in lime,) for 
sowing the next spring, else they will not grow. 
Apple and pear seeds sowed dry in the spring, 
will not generall} come up till the next spring. 
