Pulverizing the Soil—Heports on Premium Butter and Cheese, 
157 
all that can be done in feeding an animal is, to give it 
sufficient food at the time it has occasion for it; if you 
give an animal any more, it is to no manner of purpose, 
unless you could give it more mouths, which is impos¬ 
sible ; but, in hoeing a plant, the additional nourish¬ 
ment thereby given enables it to send out innumerable 
additional fibres and roots ; so that hoeing, by the new 
pasture it raises, furnishes both food and mouths to 
plants.— Tull. 
Barley from Hudson’s Bay.— Our readers may well 
be surprised to hear of barley from Hudson’s Bay; we 
were, certainly. That a country so far north as to be 
almost perpetually covered with ice and snow, and sel¬ 
dom trodden save by the bear and the Esquimaux, should 
produce this grain, is not a little singular. Such seems 
to be the fact. Messrs. Newberry and Dole, of this city, 
have for sale some thirteen or fourteen barrels of barley, 
the grains of which are so unusually large that they at¬ 
tract instant attention. They are full and plump, and 
nearly double the ordinary size. This barley was raised 
at Green Bay, the seed from which it sprung having been 
brought from Hudson’s Bay. It is said that a crop of 
this description of barley can be harvested in eight weeks 
from the time it is sown. This would be about the du¬ 
ration of summer in the neighborhood of Hudson’s Bay. 
It is evident, then, that this species of barley is admi¬ 
rably calculated for our latitude. Not only would an 
unusually valuable crop be produced in an unusually 
short space of time, but two crops could be easily raised 
m one season.— Chi. Am. 
Statement of J. T. Laming for making Butter which 
received 1st Premium from N. Y. State Ag. Soc. } 
in 1841:— 
1. The number of cows kept is ten. 
2. Keep them stabled through the inclement season; 
feed them from three to four times per day with good 
hay or green stalks; when near coming in, add some 
oats, barley, or corn cracked. In summer, good pasture, 
with living water accessible at all times, and plenty of 
salt. 
3. Treatment of milk and cream before churning.— 
Strain the milk in tin pans; place them in a cool cellar 
for the cream to rise. When sufficiently risen, sepa¬ 
rate the cream from the milk; put it in stone jars, well 
prepared, before churning. 
4. The mode of churning in summer.—Rinse the 
churn with cold water; then turn in the cream, and add 
to each jar of cream put in churn, full one-fourth of the 
same quantity of cold water. The churn used is a pa¬ 
tent one, moved by hand with a crank, having paddles 
attached, and so constructed as to warm the milk, if too 
cold, with hot water, without mixing them together. 
The milk and cream receive the same treatment in 
winter as in summer; and in churning, use hot instead 
of cold water, if necessary. 
5. The method of freeing the butter from the milk, is 
to wash the butter with cold water till it shows no color 
of the milk, by the use of a ladle. 
6. Salting of the butter.—Use the best kind of Liver¬ 
pool sack salt; the quantity varies according to the 
state in which the butter is taken from the churn ; if 
soft, more, if hard, less, always taking the taste for the 
surest guide: Add no saltpetre, nor other substances. 
7. The best time for churning is the morning, in hot 
weather, and to keep the butter cool till put down. 
8. The best mode of preserving butter in and through 
the summer and winter, is as follows:—The vessel is a 
stone jar, clean and sweet. The mode of putting it 
down is to put in a churning of butter, and put on strong 
b ine; let it remain on until the next churning is ready 
to put down, and so on till the jar is filled; then cover 
it over with fine salt, the same to remain on till used. 
Statement of Wm. Merrifield, received 2 d Premium, 
as above :— 
Number of cows.—Eight. 
Mode of keeping.—In pasture, in summer; on hay, 
straw, and roots, in winter. 
Treatment of cream and milk.—Milk strained into 
tin pans, and placed in the cellar. 
Mode of churning.—The cream only churned, in a 
Dutch churn. 
Method of freeing the butter from the milk.—By 
pressure. 
Quantity and kind of salt.—Liverpool sack, one ounce 
to the pound. 
Best time of churning.—Morning, in summer. 
Best mode of keeping.—-In the cellar, in summer, in 
wood. 
In winter, our milk stands twelve hours; is then re¬ 
moved to the stove, and scalded over a slow fire to near 
boiling heat; the pans removed to the cellar to cool; 
the cream only churned. The butter, placed in the 
coldest part of the house, will keep good any length of 
time. 
Statement of H. P. $ G. Allen, who received 1st 
Premium for making Cheese, from N. Y. State Ag. 
Soc., in 1841:— 
Number of cows kept, eleven. Cheese made from two 
milkings, in the English manner; no addition made of 
cream. For a cheese of twenty pounds, a piece of ren¬ 
net about two inches square is soaked about twelve 
hours in one pint of water. As rennets differ much in 
quality, enough should be used to coagulate the milk 
sufficiently in about forty minutes. No salt is put into 
the cheese, nor any on the outside during the first six 
or eight hours it is being pressed; but a thin coat of fine 
Liverpool salt is kept on the outside during the re¬ 
mainder of the time it remains in press. The cheeses' 
are pressed forty-eight hours under a weight of seven ci 
eight cwt. Nothing more is required but to turn the 
cheeses once a day on the shelves. 
Statement of D. Marvin, who received 2d Premium 
for Cheese ;— 
The milk strained in large tubs over night; the cream 
stirred in milk, and in morning strained in same tub; 
milk heated to natural heat; add color and rennet; 
curd broke fine and whey off, and broke fine in hoop 
with fast bottom, and put in strainer; pressed twelve 
hours; then taken from hoop, and salt rubbed on the 
surface; then put in hoop, without strainer, and pressed 
forty-eight hours; then put on tables, and salt rubbed 
on surface, and remain in salt six days, for cheese weigh¬ 
ing thirty pounds. The hoops to have holes in the bot¬ 
tom ; the crushings are saved, and set and churned, to 
grease the cheese. The above method is for making 
one cheese per day. 
Tincture of Roses .—Take leaves of the common rose, 
(centifolies ) place them, without pressing them, in a 
bottle, pour good spirits upon them, close the bottle, and 
let it stand until it is required for use. This tincture 
will keep for years, and yield a perfume little inferior to 
otto of roses. A few drops of it will suffice to im¬ 
pregnate the atmosphere of a room with a delicious 
odor. Common vinegar is greatly improved by a very 
small quantity being added to it .—German paper. 
Brittania Ware should be first rubbed with a woollen 
cloth and sweet oil; then washed in water and suds, 
and rubbed with soft leather and whiting. Thus treated 
it will retain its beauty to the last. 
