14 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
July 4, 1889. 
■such advice is simple nonsense, and if such would-be leaders of the 
farmer would show him how to preserve his butter so as to hold it 
"in reserve till winter that would indeed be helping him. 
It has long been customary at our home farm to save all super¬ 
fluous aftermath butter in crocks for winter use, and we regret to 
say the butter so saved is not invariably good when used. It is 
good enough sometimes, at others it is rank, and that is all the 
more vexatious because it is evident that by careful management 
all of it might be good. The crocks should be deep, with the entire 
surface glazed inside and outside, and not with the bottom part out¬ 
side left unglazed, as is so frequently the case. Each crock should 
be filled at once and not gradually, and the top of the crock should 
f)e covered so as to exclude air till it is opened in winter for use. 
Many dairywomen consider it sufficient if they pour enough brine 
upon the top of the butter to cover it to the depth of half an inch, 
and then cover with paper or an earthenware lid ; but it is not, for 
it is self-evident if the butter is really well made and kept from 
tho air till required for use it may fairly be expected to prove good 
then. 
Formerly the chief agent used as a preservative in crocked 
butter was salt at the rate of 1 oz. per lb., with a pinch of salt¬ 
petre, but now both salt and saltpetre have been discarded for 
■glacialine, a harmless, tasteless, odourless antiseptic. This is both 
a preservative and a neutralising agent, the latter property being 
•especially useful in winter to dispel taints imparted by food to 
milk, and the former is turned to account in summer first of all 
in the milk, which it prevents turning sour prematurely, and so 
enables all the cream to rise, and afterwards in the butter to pre¬ 
serve it for winter use. Glacialine is made by the Antitropic 
Company, Glasgow, but it is becoming so well known that it 
•can be obtained of most dealers in dairy goods. We have re¬ 
cently heard it highly spoken of by Cheshire farmers. 
That a steady and improving trade for home dairy produce is 
now being built up there can be no doubt, and it is the end and aim 
of all the lectures, conferences, dairy exhibitions, and butter-making 
•contests to assist such efforts. To attract and sustain such a trade 
■there must be a high uniform degree of excellence in conjunction 
with a regular and full supply. Flavour, colour, texture, must 
always be up to a certain standard, never below it, and there can 
be no doubt that well preserved midsummer butter might serve to 
beep up the standard of quality in winter by mixing a certain 
quantity of it with the fresh butter with the butter worker. To 
•do this successfully there must be no hit-or-miss guess work ; pre¬ 
cision depends on weight and measure applied under the guidance 
of experience tempered by sound judgment. A few careful ex¬ 
periments should suffice to show the quantity and manipulation 
that is necessary to success. Nothing can be more erroneous than 
the popular idea that it is impossible to ensure uniform quality in 
butter, for it is an accomplished fact, of which the best proof is 
afforded by the heavy importation of such butter. 
It is in winter particularly that foreign butter is so much in 
request. To successfully compete with the farmers of Normandy 
and Denmark, not only must we do what is possible with mid¬ 
summer butter, but we must contrive to have plenty of fresh— i.e.j 
newly calved cows, coming in to assist the dairy supply in autumn 
and winter. This is not difficult, nor is it difficult to have milk 
that is pure and sweet without taint of any kind then, provided our 
dietary is correct and the cows are looked after closely. If there 
are Walnut trees on the pasture, milk troubles in autumn gene¬ 
rally begin with the fall of the leaves if the cows can ’get at 
them, the acrid flavour thus imparted to the milk quite spoiling it 
for butter. As the use of silage spreads we feel hopeful that it 
will do much for the improvement of our winter butter, and serve 
to counterbalance the effect of dry food, and eventually enable us 
to discard all roots except perhaps Carrots from the dietary of 
dairy cows in winter. In summer it should suffice to look to our 
pastures and see that they contain nothing but the most nutritious 
sorts of grass and Clover. No doubt there is much need for 
improvement in this direction, for in no branch of agriculture has 
there been greater negligence than in the cultivation of pasture. 
WORK ON THE HOME FARM. 
Progress with haymaking has been entirely satisfactory, mowing, 
making, and carting having been done daily with an amount of mechani¬ 
cal precision that is owing altogether to fine weather. Some care has 
been necessary not to overdry the hay before carting, for with such hot 
dry weather there is some risk of not having enough heat in the stacks 
to develop aroma and render the hay as palatable as possible. Man¬ 
golds and early Swedes are all hoed, singled, well established in the soil, 
and are growing freely. The later crop3 of Turnips are not yet in so 
1 s itisfactory a condition, and the sowing of more altogether depends 
upon the weather. Cabbage and Thousand-headed Kale are all doing 
well, the showery weather in the earlier stages of growth having 
rendered them fine sturdy plants that are now sufficiently vigorous to 
bear much hot dry weather with impunity. On the whole the outlook 
for another winter is very satisfactory. The hay crop is full, abundant, 
and of excellent quality. Roots will be plentiful; silage cannot fail of 
being so, for there is an almost bewildering choice of crops for making 
it, all equally vigorous and abundant. On all well cultivated soil the 
corn crops are satisfactory. The Wheat is now nicely in bloom. Spring 
corn is in full ear, but as usual there is an extraordinary degree 
of difference in the appearance of Barley. On the day of writing this 
note we have seen Barley coming into ear that was hardly a foot in 
height, and other Barley nearly a yard in height, and we knew that in 
each instance the appearance of the corn was altogether owing to the 
condition of the land, and not to any peculiarity of the season. Depend 
upon it good farming always tells, and in an average season it answers. 
No regard must be had to such a season as that of last year, but even 
then good farming told. 
Folding of lambs and sheep upon Sainfoin is ended for the present, 
and many of the lambs have been sold at very profitable prices. Wool 
is perhaps a little higher in price than it was last year, but the differ¬ 
ence is one of fractions rather than units. Lambs are not sent upon the 
markets at all freely. Every farmer who can is evidently holding back 
as many as possible to fatten for hoggets or to add to the breeding flock. 
In buying lambs for store hoggets to keep over till next spring it is well 
to avoid those which have been forced on by high feeding, and rather to 
choose those in a healthy growing condition. 
Honours for Seed Corn at Windsor.— We are desired to state 
that in the great competition for seed corn at the Jubilee Show of the 
Royal Agricultural Society both the first and second prizes were awarded 
to customers of Messrs. James Carter & Co. We are informed that 
His Royal Highness the Prince of Wales during his visit to the Show 
personally requested Messrs. Carter to reserve for His Royal Highness a 
collection of their cross-bred Wheats, which it is the intention of the 
firm to distribute to the public this autumn. A collection has also been 
ordered by the Queen. 
Mr. Martin J. Sutton’s Kerry Cattle at Windsor. —Having 
admired the beautiful animals at Dyson’s Wood, we have obtained the 
following particulars of Mr. Sutton’s entries of Kerries and Dexters at 
Windsor last week :—In Class 148 (cows in miik or in calf, calved pre¬ 
vious to or in 1886, forty-seven entries), he obtained third prize with 
Flora, and he with Vernal. In Class 150 (bu Is, twelve entries) third 
with Paradox. In class 151 (cows or heifers in milk or in calf, calved 
previous to, or in 1886, fifty entries), first prize with Rosemary, and 
third with Peach. In this class two other animals, Beauty and Silene, 
were highly commended. In the competition for the Queen’s gold 
medal, Rosemary was left in with Mr. J. Robertson’s Limelight. The 
prize was ultimately awarded to the. latter, as being the younger animal, 
though not until an extra judge had been called in to assist in deciding 
the award. 
METEOROLOGICAL OBSERVATIONS. 
CAMDEN SQUARE, LONDDN. 
L*t. 51° 89' 40" N.; Lon*. U° 8' 0 ’ W.; Altitude. Ill feet. 
Date. 
9 A.M. 
In the Day. 
1889. 
• o 0* . 
S 51 ;® « 
£ 
S2a 
Hygrome¬ 
ter. 
a . 
|1 
.Temp, of 
soil at 
| 1 foot. 
Shade Tem¬ 
perature. 
Radiation 
Temperature 
Rain 
June. 
Dry. 
Wet. 
£ o 
Max. 
Min. 
In 
sun. 
On 
grass 
Sunday . 
Inches. 
30.974 
deg 
61 0 
deg. 
56 2 
N.K 
deg. 
63.0 
deg. 
72 0 
deg. 
51 2 
deg. 
117 6 
deg. 
47.7 
In. 
Monday. 
?0.<)49 
s; 7 
55.7 
N E. 
62 9 
7t» 8 
5.') t 
189 9 
49.2 
_ 
Tuesday .. 
25 
3 V 90 
Gl 2 
57.1 
N E. 
62.2 
75 7 
54 0 
113-8 
51.8 
Wednesday. 
24 
30.112 
€9.4 
61 6 
N.K. 
62.3 
8".7 
123 0 
4^.6 
Thursday ... 
in 
3U 0*1 
71.1 
(2 2 
N. 
64.2 
81.4 
56 1 
12. 4 
503 
Friday _ 
3' .079 
87.9 
6'\9 
65 0 
77 2 
5.V! 
101.4 
5 .2 
Saturday ... 
19 
30.. 7 o 
68.4 
63.9 
N. 
64 9 
79 3 
57.0 
111.2 
62 JS 
— 
30.087 
65.2 
59 7 
63.5 
71.3 
54.2 
114.2 
49.8 
- 
REMARKS. 
23 d.—Clon'-'y ti'l abont HAM, th r n fine and bright. 
24’h.—Clourly morning, with alight shower about 9 a.M. ; some sunshine In afternoon. 
25th.— Fine, bright, and warm. 
i6th.—Hr ght anl ho*. 
27th.—H ot »nn generAl y bright, but daily at time' 3 . 
28th.—Warm and raher clo^e. 
29ih.— Fine riid rather hazy, with o'lcisioml c’ouJ. 
A we* k • i rainless summer weather. Tern .er-mire abont5° above the average. The 
19th was the ioU-tctnihcaisecuiive day with >ut rauu—G. J. SymoN'S. 
