OTTLTTV/SiTOll. 
5 5S SOTTTHEKN 
V\ K till 1 thu f.illowirjij ill n l.ue ii .iiiiher iif our spicy 
cnutemponiry , tiie Elg-'‘Jiel(! (S C ) A lveriisci\ uiid would 
coiniMc.iiii lUo eXiirnple of Col. Fu.izikr to oilier uuisters 
and emjiloyeis : 
0?EIl3EEE^ EEAD THIS! 
Tt will he remernliored !>y the Overseers of Ed^rfieid. 
thiit (oil M. Frtizier Im.s offered a fine, watc.h, as a reward 
to the Over.seer i workmz not less ihau ten hands) who 
wili report ihe best rnaiia^ed fann. iaroest crop per hand 
ofCoitoo, (ilorn, VVlieaiatid Pork, for the present year. 
Co! Fi-azier has just returned from tlie Xorth and l.iid 
befirc tis this eleiiaHt prize. It is a fine Fn^lish Lever 
Watch, encased in a- heavy silver Huntiiii^ Case, u'lon the 
hack of which is heautiiully erii^raved, ‘•Pi'esentcd by M 
Frazier, F icefield, S C , as a reward of merit.” 
VVe assure those who are contestants for this valuable 
prize, that it is eminently worthy of the donor, anrl cal- 
culated to call forth all the energy and skill of which the 
tlie candidates may be possessed. Reraemlier then, that 
the prize is now fiirly upon the stake, and that the “long 
est pole knocks down the persirnon.” Whip! Whip! 
Hurrah ! 
DEVONSHIEE MODE OF MAKING BETTES, 
A Lady conespondent of the Boston Cultivator, recom- 
mends the method of making butter practised in Devon 
shire atid some other northern counties of England, with 
what is called cream. She says it is adapted for 
all seasons of the year, and assures those who will try it, 
“the butter shall be superior in quality and greater in 
quantity than obtained l>y any other process, and what is 
equal in importance, bring a higher price in the market ; 
of a richer color and finer flavor; not so hard in winter or 
soft in summer. This butter must not be washed or 
covered with wet cloths, as that would destroy' i>oth the 
color and the fine fragrance, arising from the article when 
made according to the directions. It needs not to be salt 
ed more than for fresh summer butter at any season of the 
year, to cause it to keep any length of time, it ho.viag been 
cooked.’’^ 
We doMbt whether this lady has had much experience 
3n this metiiod of making butter, especially “at all sea-sons,” 
and we do not suppose that all who may try it wili fully 
agree with her in regard to the quality of the article when 
made, ihougli some persons may fimcy it. 'J'his method 
has long been well known in Englanrl, jind several times 
pu!)!ished in this country, without finding general favor, 
Tfie following directions from an Fnglish work, says the 
O'da Cultivator, are more reliable than those of the Boston 
paper: 
“The milk while warm from the cow is .strained into 
■either shallow brass pans, well tinned, or earthen ones, 
holding from two to five gallons, in whicli there should-be 
a small quantity of cold water. This is thought to prevent 
the milk from burning, and to cause the cream to be more 
completely separated and thrown to the top, * 
“ Tlie morning meal 'of milk stands till about the middle 
of the day; the evening meal until the next morning. 
The pans are now steadily carried to, and placed over a 
clear, slow fire of charcoal, or over a stove. ^ Tlie heat 
should best) managed as not to suffer tlie rriilk to boil, or. 
as they provinciaily* term it ho heave;' as tiiat would in 
jure the cream. The criterion of its being suiTiciently 
scalded is a very nice point; tlie earthen pan, having its 
bottom much smaller than the ton allows this point to be 
more easily ascertained; because when the millt is sufil 
eieiuly scalded, the pan throws up the form of its bottom 
on the suvfjce ol the cream. 
“ Tlie bras.s.pan, if almost as big at the liottom as at the 
top, gives no criterion to judge by, but the appearance 
and texture of the .surface uf ihe cream, ihe wriukif-s uiion 
wliii'h lieiunne sniHlIci fim! ihe textine somewhtu leathery. 
In summer, it must be observed, the pruce-^s of scalding 
ought to he quicker thmi in the winter, as in verv hot 
weat.hi“r, if the milk should he kept over toO slow a fire, it 
would oe tiptto run or curdle. 
“This process being finished, the pans are returned to 
the riairv ; and should it lie the summer season, they are 
placed in the coolest situation; but should it be the winter 
season, the heat should railier be retained, by putting a 
slight covpfing over the pans, as cooling too suddenly 
causes the cream to be thin, and cnnstquently y^ield les.9 
butter ; the mode of making which is tliis: The cream 
should, in hot weather, be made into butter the next day’; 
hut in winter it is thought better to let the cream remain 
one day longer on the milk. The cream, being collected 
from the pans, is put into wooden bowls, which should be 
first rinsed with scalding, then with cold water. It is now 
briskly stirred round one way.wfith a nicely cleaned hand 
which must also have been washed in hot and tiien in 
cold water, for these alternate warm and cold ablutions of 
bowl and hand are not only for the sake of cleanliness, but 
to prevent the butter from sticking to either. 
“The cream being thus agitated, quickly assumes the 
consistence of butter, the milky part now readily separ- 
ates, and being poured off, the butter is washed and press- 
ed in several cold waters ; a little salt is added to season 
it; and then it is well beaten on a wmoden trencher until 
the milky and watery parts are separated, when it is fin- » 
ally formed into prints for the market.” 
HOLLOW HOSN— STAGGEES IN SHEEP. 
Editors Southf.rn Cultivator — I see in the fourth 
number of the Southern Cultivator, page 127, an inquiry 
from “A Subscrfbkr” for the cause and remedy of the 
“Hollow Horn” in Cattle; he says, “I know some will say 
it is the hollow belly or want of attention.” He further 
.says, “1 always keep my oxen in good order, well fed 
and not abused.” This last I cannot deny, but I do 
say to “A Subscribkr,” that it is the hollow belly, and 
nothing else. A fat ox or cow never has the “Hollow 
Horn,” the disease is somewhere else; I think in the 
brain. Some two years ago, one cf my neiglibors had a 
very fine fat cow down on the lift. He with others thought 
it the “Hi/!low Horn.” He bored a gimlet hole on the 
under side of each horn, about middle way, and put in 
some salt and water, (which is the only remedy I know 
or ever heard of ) In a few minutes slie got up, walked 
olf some twenty yards and fell dead. He cut her head 
open ( he says) and examined her brain and found very 
offensive matter all around the brains, and this I verily 
liehtve was the disease of “A Subscriber's” oxen, if they 
were in good order, which he says they were. 
There is another disease that cattle are subject to, both 
fat and poor ones ; that is the “Hollow Tail,” and will 
kill if not attended to immediately. To find out if a cow 
has the “Hollow Tail if the end of the tail feels soft and 
cold, then she has got what is called the “Iloliow Tail.” 
For a cure, cut it off with a sharp knife or axe, about ten 
or twelve inches from the lower end. 
I also see in the same number, page 1.13, “D. E. B.” 
wishes a remedy for staggersin sheep. This is a disease 
in sheep tliat i.s very easily cured if attended to in time. 
Let “D, E. E.,” as soon as he finds a sheep has the 
staggers, bleed it by cutting some of its tail off and some 
off cf both ears; put it in a close pen and feed it 
well with fodder, cotton seed, a little corn and some salt; 
let them be sheltered if bad weather, and they will soon 
get, as well as ever. Vi . E. J. 
J’fi'irson Co., Ca., 1855, 
