1880 .] 
AMERICAN AGRICULTURIST 
185 
only about fifty years old has substituted the word 
jus for pitcher so largely, that few educated 
Englishmen know, as we do, what the two words 
denote in our common English language]. “ This 
is stood [he means set] say on a stone shelf in 
the larder, to keep it cool and ffte from taint. Its 
companions there are a joint of cold meat, in its 
gravy, a few unfinished tarts, a large bowl of scrap 
bread (with incipient fungoid growth), a couple of 
dozen of eggs,not all fresh ; underneath, the cheese; 
overhead, a jar of onions in pickle ; in the near dis¬ 
tance, a few head of game in an advanced state of 
Fig. 1.—THE CHURN IN PLACE. 
-well, ‘ keeping,’ and last, not least, a closed 
window. Now, what is the action hereupon ? A 
thousand to one the temperature of the milk when 
received is different from that of the air, whether 
higher or lower. As soou as it comes to rest the 
surface next the air becomes warmed or cooled, as 
the case may be, and by giving place to other por¬ 
tions, sets up a series of gentle currents, by means 
of which every part of the fluid is successively 
brought into contact with the air, and its countless 
crowds of butter-corpuscles, containing fatty mat¬ 
ter in a high state of subdivision, are enabled to 
expose the greatest possible extent of surface. 
Now, it is scarcely the fault of that milk if, in ten 
hours’ time, it has failed, to lay by at least a trace 
of every shade of effluvium which has had a chance 
of circulating near it. And yet, when the pardon¬ 
able nastiness of that milk is commented upon at 
breakfast, there will not be found wanting some 
one to exclaim : ‘ What can those people feed 
their cows on ? 
To Fasten Down a Churn. 
Mr. EL A. Cooley, Sonoma Co., California, sends 
sketches of a handy device of a pattern in frequent 
use, for fastening a chum to its place upon the 
Fig. 3". — A SHELF FOR A CHURN. 
table while in operation. “To make it, two cleats, 
beveled on the under side, are nailed to a board in 
such a manner, that when the chum is slipped in 
place, its feet will closely fit under the cleats, and 
be held by them.” The arrangement of the cleats 
of course will depend upon the size and kind of the 
chum. In Mr. C.’s case, it is as shown in figure 1. 
“ For convenience, we have the arrangement hinged 
to the wall, and supported by a movable standard,” 
which is shown in figure 3. The table when not in 
use, hangs against the wall, and is entirely out of 
the way—the movable standard, which reaches 
from the floor to the shelf, may be kept from going 
astray by providing it with a cord, which keeps 
it always at hand when the table is desired for use. 
Butter Making Without Churning. 
Probably most of our readers have heard of the 
method of making butter by placing cream in a bag 
of some close fabric, and burying it 
in the ground. When the bag has 
been buried for 34 hours, it is taken 
up, and the contents are found to be 
converted into butter, which only 
needs washing to be ready for use. 
In this case the bag is subjected to 
the pressure caused by the weight of 
the earth upon it, which forces put 
the liquid portions of the cream, that 
are at once absorbed by the surround¬ 
ing earth. Acting upon the principle 
that simple pressure within a close 
fabric is sufficient to separate the 
butter globules from the liquid por¬ 
tions of the cream, a Prussian lady, 
Mathilde Ziemauu, of Quedlinbourg, 
has invented a press for the purpose, 
and also to remove whey from the 
curd, in the making of cheese. As 
this method of butter-making is at¬ 
tracting much attention abroad, we 
give our readers an engraving of the 
press, from the Journal <PAgriculture 
Pratique , with an abstract of the ac¬ 
count there given. As the making of 
cheese by pressure presents nothing 
new, save the pressing the curd in 
thin layers in bags, we omit that use 
of the press for the present, and de¬ 
scribe the method with butter. The 
press consists of a base, sufficiently 
inclined for liquids to run off, from 
which arise four iron rods supporting 
the top. Press-boards, or shelves, are provided with 
notches at the comers to receive the iron rods, upon 
which they move up and down. These boards are 
about 3 feet long, and half as wide (really a metre—39 
inches; the precise size is not important). A supply 
of strong linen cloths about a yard long is required. 
Two cleats to each board, to raise it from the 
next 11 inch, and four frames 16 inches square, 
and 21 inches high, are necessary. One of the 
pieces of linen being well washed, is laid over one 
of the frames, and about four quarts of cream is 
turned upon it; the cloth is then carefully folded 
in such a manner, that the cream is completely in¬ 
closed ; it is theu placed on the press (as at E. D.), 
where it remains without any pressure for 10 or 12 
hours. At the end of this time, the cream will be 
found to be solidified, and the cake may be removed 
from the frame, and putin press between the upper 
boards C; afterwards It is put between the boards 
at B, which are separated by a cleat for 11 inch. 
Lastly, the cloth being folded several times upon 
itself, is placed at the highest board, where a num¬ 
ber of bricks or other weights are used, to give 
sufficient pressure. At the end of two days, all the 
butter that the cream contained, will be found in 
the cloth. Nothing is said in the article as to the 
after treatment of the butter; in Europe salt is 
rarely used. In making cheese, the curd is placed 
in bags, and after some hours, these are folded, 
and the pressure continued as seen in the lower 
part of the press, both operations, butter-making, 
and cheese-making, being carried on at the same 
time. One of the chief advantages claimed for this 
method of making butter, is the avoidance of loss ; 
in churning, a large number of butter globules re¬ 
main in the butter milk, which have escaped the 
operation. The German authors claim, that the 
yield of butter is increased by 10 per cent. Another 
claim is, that the water is much more completely 
separated, and that on this account, butter, thus 
made, will keep much better than that made by 
churning. It will strike most butter-makers, that 
this process has one marked fault—the length of 
time during which the butter is exposed. Nothing 
is said about quality, but we should expect that it 
would not be improved by two days’ exposure. On 
the other hand, the linen cloth, having its pores 
filled with liquid, would pretty effectively exclude 
the air. Another thing will strike a practical per¬ 
son, which is, the great amount of circumstance, 
and needlessly cumbersome appliances to accom¬ 
plish the end in view. If butter only is to be made, 
two or three boards, and the necessary weights, 
would answer quite as well as the press. The pro¬ 
A PRUSSIAN BUTTER, AND CHEESE PRESS. 
cess is a very simple one, and it will be an easy 
matter for any one to test its efficacy. The article 
referred to, places much stress upon the impor¬ 
tance of carefully washing the linens, and recom¬ 
mends that they be soaked for some hours in 
water, to which some Sal-Soda has been added. 
An Irrigating Gate. 
A head-gate for lateral irrigating ditches, may be 
made very simply, by cutting out a piece of the 
middle of an inch board with a bevel cut, the slope 
of the cut being outwards, towards the lower, or 
down-stream side of the board. This is necessary 
to give a perfect clearance to the stream, and avoid 
adhesion of the water, which would lessen the 
flow. The board is built iu the bank, and a foot- 
A FLUME GATE. 
piece is fastened uuder it, as 6hown in the engrav¬ 
ing, to prevent the stream from working under the 
gate. The lower edge of the board and gate should 
be below the level of the ditch, and the board 
should be long enough to prevent the water from 
cutting around the ends of it. As a very small 
leak in water channels, will soon become a large 
one, if not guarded against, care should be exercised 
to avoid all danger of washing around the gate 
and joints iu irrigating ditches as well as iu dams. 
Corn Markers are of nearly all sizes and 
shapes; but may be divided into two general 
